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Insert the point of the thermometer into the side of the meat to the center. Cook the first side to 90.F for rare meat. Cook the first side to 100.F for medium to well done. Cook the second side to the desired degree for the doneness you want, 135.F to 140.F for rare, and 150.F to 155.F for medium and 160.F to 165.F for well done. If you are cooking pork, cook to 170.F. A large two-piece broil pan comes with your new range. When you are broiling, always use both pieces. Do not cover the grid with aluminum foil. This slotted grid allows the grease drippings to flow into the bottom of the pan keeping it away from the intense heat of the infra-red broiler burner. This helps to minimize the smoking and spattering of the grease. NOTE: When the oven is used for an extended period of time at a high temperature, the cooling blower may turn on. This is normal. The cooling blower will also operate during Broil and the Self-Cleaning cycle. If the blower is not running during these modes, do not use the oven. Call a qualified appliance technician to repair the unit. Broiling Rack Position The rack position depends on the type and thickness of the food. Thick pieces of meat or poultry would typically be broiled on rack position 2 or 3. Steaks, chops and hamburger would be broiled on rack position 4 (top rack) for thinner pieces and position 3 for thicker ones. If top browning casseroles or bread the thickness of the food would indicate the rack position. Casseroles would typically be browned on rack position 2 or 3 and bread on rack position 3. To Get the Best Results ¦ Defrost the food before starting to cook. ¦ Set a minute timer for the minimum time to check the food. Steaks should be at least one inch thick if a rare doneness is desired. It is difficult to get rare with meat that is thinner, or to get a nice brown piece of meat. ¦ After half the total cooking time, turn the food over only once. It is not necessary to turn over thin foods (filet of fish, ham slices, etc.) Liver slices must be turned over. ¦ When top browning, use metal or glass-ceramic bakeware. DO NOT use heat-proof glass or pottery as this type of glassware cannot withstand the intense heat of the broiler burner. ¦ Use a two-piece broil pan. Two-piece broil pans are designed to minimize smoke and spatter. DO NOT cover the slotted grid with aluminum foil. This will catch the grease and could cause a fire. ¦ The broiler pan should be placed all the way to the back of the oven and centered on the oven rack. ¦ All broiling must be done with the oven door closed. This will insure the best in cooking performance while maintaining a cool exterior surface for comfortable use. When checking the doneness of food while broiling, leave the door open only long enough to check temperature or determine degree of doneness. Close door immediately after checking the food. Fig. 13 OVEN USE USING THE OVEN FOR SLOW COOKING OR LOW TEMPERATURES The oven can be used to keep hot food hot, to dehydrate food, to warm plates, for slow cooking (as in a crock pot), and to defrost foods. You can keep hot, cooked food at serving temperature. Set the oven to the temperature suggested in the following chart (page 22). Rare meat must be eaten when it is removed from the oven, as it continues cooking from its own heat. ¦ To keep food moist, it must be covered with aluminum foil or a lid. ¦ To dehydrate food, follow suggestions in a recipe. ¦ To warm plates, check with the dishware manufacturer for the recommended temperature. ¦ To use the oven as a slow cooker, set the oven control knob to 225.F, place the food in the oven in a pan with a tight fitting lid. Follow recipes for this type of cooking. ¦ To thaw uncooked frozen food, set the oven control knob to “warm”. Be sure the food is tightly wrapped in foil. Thaw the food just enough to handle it. Cook immediately. Do not refreeze. ¦ To thaw frozen cooked food, set the oven control knob to 170.F. Loosen the freezer wrapping. ¦ Do not use plastic wrap or wax paper in the oven. FOOD SAFETY! According to the United States Department of Agriculture you should not hold foods at temperatures between 40.F to 140.F for longer than 2 hours. HIGH ALTITUDE BAKING Recipes and baking times vary if you are baking at a high altitude. For accurate information write to the Agriculture Extension Service, Colorado State University, Fort Collins, Colorado 80521. Specify the type of information and the baking mode (convection bake or bake) you need, i.e. cakes, cookies, breads, etc. There may be a cost for the bulletins. OVEN USE INTERNAL COOKING TEMPERATURES Food Oven Temperature Egg and Egg Dishes Eggs Cook until yolk and white are firm Egg Casseroles 160. F Egg Sauces, Custards 160. F Ground Meat and Meat Mixtures Turkey, Chicken 165°F Beef, Veal, Lamb, Pork 160°F Fresh Beef, Veal, Lamb Medium Rare 145°F Medium 160°F Well Done 170°F Fresh Pork Medium 160°F Well Done 170°F Roast Beef Cooked commercially, 140°F vacuum sealed, and ready-to-eat F FF o oo...

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