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Anleitung Zusammenfassung
Do not cover the grid with aluminum foil. This slotted grid allows the grease drippings to flow Thicker, Irregular-sized Pieces of Poultry (1” or more) into the bottom of the pan keeping it away from the Rack position #2 or #3 (same position for broiling) intense heat of the infra-red broiler burner. This helps to minimize the smoking and spattering of the grease. Thicker, Pieces of Fish (1” or more) Rack position #3 (same position for broiling) TO GET THE BEST RESULTS OPEN DOOR BROILING Top Browning: Casseroles and Breads NOTE: Open Door Broiling is also possible with the Rack position #2 or #3 (same position for broiling) Precision Series oven. However, the oven door hinge DOES NOT contain a dedicated Broil-Stop position. REGULAR BROIL To achieve the best results for Open-Door Broiling, Broil is cooking by intense infrared radiant heat supplied open oven door approximately 6-8 Inches. by the broil burner located at the top of the oven. WARNING! NEVER leave pets and/or small children unattended while oven is in the Open Door Broiling position. Front panel and knobs may get hot to the touch as the heat is directly escaping to the front section of the oven. Wear oven mitts and always use Caution! NOTE: It is not recommended to use the convection fan and Open Door Broiling. • Defrost the food before starting to cook. • Put food on broiler pan, center and push broiler pan to the very back of the oven rack. • Set a minute timer for the minimum time to check the food. • Steaks should be at least one inch thick, if 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 (fillet of fish, Ham slices, etc.). Liver slices must be turned over. • 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. • When top browning use metal or glass-ceramic bake ware. DO NOT use heat-proof Glass or pottery as this type of glassware cannot withstand the intense heat of the broiler burner. NOTE: You cannot use the broiler burner and the bake burner at the same time. When one is on, the other cannot be turned on! USING YOUR OVEN -SELF CLEAN MODE USING THE OVEN ROTISSERIE Your Gas Self Clean oven contains a rotisserie system, complete with a vertical positioning rod, a U-bracket, a horizontal spit rod, and heavy-duty, cast stainless steel prongs. Also, the oven comes with a porcelain-coated, two piece broiler pan, provided for your convenience. Using the rotisserie is quite simple. • Place the vertical positioning rod into the hole located on the bottom, left side of the oven can. • Place your rotisserie spit-rod with your meat prepared between the two prongs on the U-bracket, and swing into place on the right side wall of the oven can. • Place the broil pan directly beneath the meat. • Close oven door • Set the oven to Broil mode • Press the rotisserie button on the left side of the front panel which will activate the rotisserie motor. NOTE: For Convection Rotisserie, simply follow the same steps and first press the rotisserie button, followed by the convection button. NOTE: Rotisserie system is only available in the Precision Series gas Self-Clean Ranges and NOT the Precision Series standard non-self clean gas convection ranges. NOTE: Rotisserie system can ONLY be used in the Broil Mode, and not Bake mode. INTERNAL COOKING TEMPERATURES FOOD OVEN TEMPERATURE Egg and Egg Dishes Eggs Cook until yolk and white are firm Egg Casseroles 160 degree F Egg Sauces, Custards 160 degree F Ground Meat and Meat Mixtures Turkey, Chicken 165 degree F Beef, Veal, Lamb, Pork 160 degree F Fresh Beef, Veal, Lamb Medium Rare 145 degree F Medium 160 degree F Well Done 170 Degree F Fresh Pork Medium 160 degree F Well Done 170 degree F Roast Beef Cooked Commercially 140 degree F Vacuum Sealed 140 degree F Ready to eat 140 degree F Poultry Chicken, Turkey-Whole 180 degree F Chicken, Turkey-dark meat 180 degree F Poultry-breast 170 degree F Duck and Goose 180 degree F Stuffing Cooked alone or in bird 165 degree F Sauces, Soups, Gravies, Marinades Used with raw meat, poultry, or fish Bring to boil Seafood Fin Fish Cook until opaque and flakes easily with a fork OVEN SELF-CLEANING The self-cleaning oven of your new range features pyrolytic self-cleaning. When set in the SELF-CLEAN mode , the oven reaches a high temperature that burns off the food soil. When the oven is on for SELF-CLEAN, only the RANGETOP burners may be used. NOTE: Before turning oven to self-clean mode, wipe up the excessive Food Soil. This will minimize any excessive smoke or flames that may occur. It is common to see smoke and/or flames during the SELF-CLEAN cycle, depending on the content and amount of soil remaining in the oven. If a flame persists, turn off the oven and allow it to...
Dieses Handbuch ist für folgende Modelle:Standbacköfen - Precision Series (3.36 mb)