Stimmen - 5, Durchschnittliche Bewertung: 4.2
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Anleitung Zusammenfassung
When warming, the upper and lower elements maintain a low temperature in the oven cavity in order to keep food at serving temperature. There are two warming levels: WARM HIGH and WARM LOW. • Use the Warming setting on the oven to keep foods hot until ready to serve. • WARM HIGH is 190° F and WARM LOW is 150° F. • Foods that must be kept moist should be covered with a lid or aluminum foil. CAUTION When using Warm mode, follow these guidelines: • Do not use the Warm Mode to heat cold food. • Be sure to maintain proper food temperature. The USDA recommends holding hot food at 140°F or warmer. • DO NOT warm food for longer than one hour. Broiling uses intense heat radiated from the upper burner. The Broil mode is best suited to cooking thin, tender cuts of meat (1” or less), poultry and fish. It can also be used to brown breads and casseroles. Always broil with the door closed. The benefits of Broiling include: • Fast and efficient cooking • Cooking without the addition of fats or liquids • Browning as the food cooks English 18 For Best Results: • Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes. • Steaks and Chops should be at least 3/4” thick • Brush fish and poultry with butter or oil to prevent sticking • Use the broil pan and grid included with your range • Do not cover the broiler grid with foil. It is designed to drain fats and oils away from the cooking surface to prevent smoking and spattering • Turn meats once halfway through the recommended cooking time (see Broil Chart for examples). • When top browning casseroles, use only metal or glass ceramic dishes such as Corningware®. • Never use heat-proof glass (Pyrex®); they can’t tolerate the high temperature. Table 4: Broiling Chart Internal Time Side 1 Time Side 2 Rack Broil Food Item / Thickness Position Setting Temp. (oF) (min.)a (min.)a Beef Steak (3/4”-1”) Medium Rare Medium Well Hamburgers (3/4”-1”) - Well 5 5 5 5 high high high high 145 160 170 160 6-7 7-8 8-9 9-11 5-6 6-7 7-9 8-10 Poultry Breast (bone in) 4 low 170 18-20 18-19 Pork Pork chops (1”) Sausage - fresh Ham slice (1/2”) 4 3 5 high high high 160 160 160 8-9 7-9 5-6 7-8 6-8 5-6 Seafood Fish filets (3/4”-1”) buttered 5 low Cook until opaque and flakes easily 12-14 Do Not Turn Bread Garlic bread slices (1”) 5 high N/A 2-4 Do Not Turn a. Broiling times are approximate and may vary slightly, Times are based on cooking with a preheated broil burner. Cleaning and Maintenance Cleaning - Cooktop Caution: Do not use any cleaner on the cooktop while the surface is hot; The resulting fumes can be hazardous to your health. Heated cleaner can chemically attack and damage surface. Caution: All ignitors spark when any single burner is turned on. Do not touch any of the burners when the cooktop is in use. Daily Cleaning Wipe with a warm soapy water; Rinse and dry. After a spill or boilover, turn off the burner and allow the cooktop to cool. Clean around the burner and burner ports. Reassemble burner(s) and check for proper operation. English 19 Cleaning and Maintenance Cleaning Guidelines Avoid these Cleaners • Glass cleaners which contain ammonia or chlorine bleach. These ingredients may permanently etch or stain the cooktop. • Caustic Cleaners • Oven cleaners such as Easy Off® may etch the cooktop surface. • Abrasive Cleaners • Metal scouring pads and scrub sponges such as Scotch Brite® can scratch and/ or leave metal marks. • Soap-filled scouring pads such as SOS® can scratch the surface. • Powdery cleaners containing chlorine bleach can permanently stain cooktop Table 5: Cooktop Cleaning Chart Cooktop Part/Material Suggested Technique(s) Important Reminders Burner Base / Enameled • Detergent and hot water; rinse • Clean ports with a stiff nylon bristle Steel and dry. toothbrush to clean port openings. • detergent-filled steel wool pads • Do not scratch or gouge the port such as Brillo® or S.O.S.®. Rinse openings and dry. Burner Caps and Grates / Matte Finish on Cast Iron • • Hot water and detergent. Rinse and dry immediately Nonabrasive cleaners such as Fantastic® or Formula 409® . • Rinse and dry immediately. Mild abrasive cleaners such as Bon Ami® or Soft Scrub® . Control Knobs / Plastic • Hot sudsy water; rinse and dry immediately. • The grates are heavy; use care when lifting. Place on a protected surface. • Blisters / crazing / chips are common due to the extreme temperatures on grate fingers and rapid temperatures changes. • Do not wash in the dishwasher • Acidic and sugar-laden spills deteriorate the enamel. Remove soil immediately • Abrasive cleaners, used too vigorously or too often, can eventually mar the enamel. • To remove knobs, place in off position and pull straight out. • Do not soak knobs. • Do not force knobs onto valve shaft. Line up D-shaped opening with the valve shaft. • Do not use abrasive scrubbers or cleansers, such as BonAmi®, Ajax®, or Comet®. They may permanently damage the finish. English 20 Cleaning and Maintenance Table 5: Cooktop Cleaning Chart Cooktop ...