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Oven Cooking
Baking and
Roasting
NOTES...
• During some extended oven cook-
ing operations, you may hear a
"popping" sound when the oven
burner cycles. This is normal.
• See roasting chart in "Cooking
Macle Simple" booklet for recom-
mended roasting temperatures and
times and baking and roasting tips.
Ignition System
Your oven will feature either a pilot igni-
tion or pilotless ignition. If tile gas supply
to the range is turned off, be sure all con-
trols are set in the OFF position before re-
supplying gas to tile appliance.
Pilotless Ignition (select
models)
Your range is equipped with pilotless igni-
tion. With this type of ignition system, the
gas automatically shuts off and the oven
will not operate during a power failure.
A lighted match will not light the oven
burner. No attempt should be made to
operate the oven during a power failure.
Pilot Ignition (select
models)
To light pilot: When cool, open tile
broiler door and remove the broiler rack
and broiler pan.
With tile Oven Temp knob in the OFF
position, hold a lighted match to the pilot
located at the back of tile oven burner (See
illustration). Once the pilot
lights, replace tile broiler
rack and pan. (NOTE:
The oven burner is
silownwith tile
metal flame
spreader
removed.)
Setting the Knob
Control for Baking and
Roasting
The Oven Temp knob located on the front
of the range is used to select and maintain
the oven temperature. Always turn this
knob just to the desired temperature. Do
not turn to a higher temperature and then
back.
1. When cool, position rack in oven.
2. Push in and turn Oven Temp knob to
desired temperature. Allow 10-15 min-
utes for preheating.
3. Place food in center of oven.
4. Check food for doneness at minimum
time in recipe. Cook longer if neces-
sary.
5. Remove food from the oven and turn
the Oven Temp knob to OFF.
Oven Vent
When the oven is in use, never block the
vent opening.
It is located at tile base of the backguard.
When the oven is in use, this area may
become hot enough to cause burns. Do
not place plastics near the vent opening
as heat from tile vent could distort or melt
tile plastic.
Broiling
For best results, use a broiling pan. For
additional broiling tips, refer to the
"Cooking Made Simple" booklet.
Setting the Knob
Control for Broiling
(lower compartment)
1.
Place the broiler
pan in the rec-
ommended
broiling compart-
ment position shown in
the chart below.
2. Turn Oven Temp knob to BROIL or,
for lower temperature broiling, to
450°F.
• Lower temperature broiling avoids
excessive browning of longer
cooking foods such as poultry.
3. Follow the suggested timesin the broil-
ing chart below. Meat should be turned
once about halfway through its cook-
ing time.
4. Check the doneness by cutting a slit in
the meat near the center to check the
color.
5. After broiling, turn the Oven Temp
knob to OFF. Remove the broiler pan
from the broiler compartment.
Broiling Chart
, Lower Compartment
Type of Meat Doneness
Ground Beef -- Patties, 3/4"thick Well
Beef Steaks -- 1" thick Medium
Well
Chicken --Pieces Well
T0tal C0ok Time
Broiling * (Minutes) *_
Middle 14-18 min.
Middle 14-20 rain.
Middle 16-24 rain.
Bottom LO Broil(450 °)
30-45 min.
Fish -- Fillets, i/2" thick Flaky Middle 8-12 rain.
Steaks, 1" thick Flaky Middle 10-15 rain.
Ham -- Precooked Slice, i/2" thick Warm Middle 8-12 rain.
Pork Chops -- 1" thick Well Middle 18-25 rain.
* Upper is the top position; middle is the lower position; bottom is the bottom of the broiler
compartment (remove the rack).
** Broiling times are approximate and may vary depending on the meat.