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10 &11). Preheating The broiler does not need to be preheated for most broiling. To increase browning or for very thin food, preheat the broiler 5 to 8 minutes. 19 OVEN USE 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. ■ The broiler pan should be placed all the way to the back of the oven and centered on the oven rack. NOTE: If the door is closed during broiling, the oven cavity may get hot enough to cycle the broil element on and off, producing food that tastes baked/roasted instead of broiled. 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. Do not use the convection fan in the broil mode. Broil 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; steaks, chops and hamburger, would be broiled on rack position 3. If top browning casseroles or bread, the thickness of the food would indicate the rack position. The casseroles would typically be browned on rack position 1 or 2 and the bread on rack position 3. Using a Meat Thermometer to Broil To accurately determine the doneness of a thick steak or chop (1-1/2 inches thick or more), use a meat thermometer. 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, 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 infrared broiler burner. This helps to minimize the smoking and spattering of the grease. 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. 20 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 chart. 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 enou...

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