Frigidaire REG94BL User manual

CONTENTS
BUILT-INOVEN
Record in the space provided
below the Model No. and Serial
No. of this appliance. These
numbers are found on the serial
plate located inside the oven
door along the lower left corner
of the inner trim.
Model No.
Serial No.
Record these numbers for future
reference.
IMPORTANT:
Keep a copy of your bil! of sale. The
date on the bill establishes the warranty
period should service be required.
Where appropriate, place the bill of sale
in an envelope and tape it to the back or
side of the appliance. If service is per-
formed, it is in your best interest to
obtain and keep all receipts.
Before using the oven 2
Important safeguards 3-5
Energy-saving ideas - 5
General operating instructions 6-7
Using the oven 8-13
Baking 14-15
Roasting 16
Braising 17
Broiling 17-19
Cleaning 20
Self-cleaning instructions 21-25
Adjusting oven temperature 25
Avoid service checklist 26-27
If you need service 27
Warranty 28
PLEASE DO
THIS NOW!
The self-addressed PRODUCT
REGISTRATION CARD should
be filled in completely; signed, and
returned.
This information _411register
your product and help us to serve
you quickly in the future if the
occasion should demand.
BEFOREUSINGTHEOVEN
Read the Important Safeguards and all instructions before
using the appliance.
Make sure the oven is properly installed, grounded and
properly connected to a 240 or 208 volt electric supply by a
qualified technician.
Remove all tape and plastic packaging wrap from the trim
before the oven is used. If an5' glue remains, touch the residue with
the sticky side of tape already removed. Or, use a solution of
warm water and mild detergent with a nylon scrubber.
© 1988 White Consolidated industries, Inc.
All rights reserved.

IMPORTANTSAFEGUARDS
DOBe safety conscious. The preparation of food in an oven or
on a range requires temperatures that could cause severe
burns. Before using this new appliance, carefully read and
follow the safety instructions below.
°Destroy the carton and plastic bags after the oven is
unpacked. Children might use them for play. Cartons cov-
ered with rugs, bedspreads or plastic sheets can become
airtight chambers. Remove all staples from the carton.
Staples can cause severe cuts and destroy finishes if they
come in contact with other appliances or furniture.
2. Remove the door from any unused oven if it is to be
stored or discarded.
+
.
.
.
.
Have the oven installed and grounded in accordance with
local codes by a qualified technician to prevent any shock
hazard and assure stability during operation. Installation
instructions are included in the literature pack. Ask your
dealer to recommend a qualified technician and an authorized
repair service.
Know how to disconnect power to the oven at the circuit
breaker or fuse box in an emergency or when servicing is
required. Have the technician show you and label the
proper switch or fuse at the electrical disconnect box.
Wear proper apparel when operating the oven. Loose-
fitting or hanging garments should never be worn while
using the appliance.
Use dry potholders. Wet or damp potholders on hot surfaces
could result in burns from steam. Do not let the potholder
touch hot heating elements. Do not use a towel or other
bulky cloth instead of a potholder.
Always place an oven rack in the desired location while
the oven is cool. See "Arranging Oven Racks" under
Oven Cooking. If a rack must be moved when the oven is
hot, use a dry potholder and grasp the rack in the center,
and do not let the potholder contact the hot heating ele-
ment in the oven.
8. When heating fat or grease, watch it closely. It may catch
fire if allowed to become too hot.
9. Stand to the side of the oven when opening the oven
door. Slowly open the door to allow hot air or steam to
escape before removing or replacing food.

IMPORTANTSAFEGUARDS
(continued)
DO
DONOT
WARNING: Do not allow children
to climb or play on or around the
appliance. If not properly installed,
the weight of a child on an open oven
door may cause the unit to pull out
of the wall, resulting in serious burns
or other injury.
10. Keep the oven vent unobstructed. It is located on the top of
the control panel trim. Touching the surfaces in this area
when the oven is being operated may cause severe burns.
11. Clean the oven regularly to keep all parts free of grease
which couM catch fire.
12. Before self-cleaning the oven, remove the broiler pan and
utensils, and clean only the parts of the oven listed in this
Owner's Guide.
13. Cured or frozen meats and most fruits and vegetables can
be cooked automatically with the oven TIMED, but foods
of a highly perishable nature, such as milk, eggs, fish,
poultry or pork, should not be put in the oven before
cooking unless they are chilled in the refrigerator first and
do not stand more than one hour before cooking starts.
°
°
Never leave children alone or unattended in lhe area where
an appliance is in use. They should never be allowed to sit
or stand on any part of the appliance. As children grow,
teach them the proper, safe use of all appliances.
CAUTION: Do not store items of interest to children in
the cabinets above an oven--children climbing on the
oven to reach the items could be seriously injured.
3. Never use the oven to warm or heat the room.
.DO NOT TOUCH HEATING ELEMENTS OR
INTERIOR SURFACES OF THE OVEN. Oven heating
elements may be hot even though they are dark in color.
Interior surfaces of an oven become hot enough to cause
burns. Other surfaces of the appliance may become hot
enough to cause burns--these include the oven vent
openings and surfaces near these openings, oven doors
and windows.
5. Do not let clothing or other flammable materials contact
heating elements or interior surfaces of the oven until they
have had sufficient time to cool.
6. Do not store flammable materials in or near the oven.
oDo not use aluminum foil to line the oven bottom,
racks or broiler pan except as instructed & this Owner's
Guide. Improper use of aluminum foil may result in a
shock or fire hazard.
,
.
Do not heat unopened food containers. Build-up of
pressure may cause the container to burst and result in
injury.
Do not use water on grease fires. Smother the fire with a
pan lid, or use baking soda, a dry chemical or foam-type
extinguisher.

DONOT 10. Do not dean the door gasket. The door gasket is essential
for a good seal. Care shonld be taken not to rub, damage
or move the gasket.
11. Do not use oven cleaners. No commercial oven cleaner
or oven liner protective coating of any kind should be used
in or around any part of a self-clean oven.
12. Do not repair or replace any part of the appliance unless it
is specifically recommended in this Owner's Guide. To
prevent personal injury and damage to the oven, servicing
should be done oniy by a qualified technician.
13. Never modify or alter the construction of the oven such as
removal of panels, wire covers, or any other permanent
part of the product.
NOTE: The instructions appearing in this Owner's Guide
are not meant to cover every possible condition and situ-
ation that may occur. Common sense and caution must
be practiced when installing, operating and maintaining
any appliance.
SAVETHESEINSTRUCTIONS
ENERGY-SAVINGIDEAS
Turn the oven OFF immediately after use. Develop the habit
of turning the controls to OFF before removing foods from
the oven.
Allow food to thaw before cooking. Thawed food requires
less cooking energy than frozen food.
Before basting, adding vegetables or checking the internal
temperature of a roast, remove the food from the oven and
close the oven door. Prepare food as needed; then return to
the oven.
Preheat the oven only when recommended in a recipe. Put roasts
and casseroles into a cold oven and then turn the oven on.
Glance through the window in the oven door to check on
foods. Opening the oven door often to check on foods wastes
electricity.
Use the oven to prepare complete meals. For instance, start a
roast, add vegetables when the meat is half-cooked, and then
warm rolls or dessert after the main dishes are cooked.
Set the oven to self-clean after a baking or broiling operation.
The oven will already be hot and need less time to reach the
high cleaning temperature. See "Self-Cleaning Instructions".

GENERALOPERATING
INSTRUCTIONS
_ET OVEN
ON
THE OVEN ON/OFF switch
MUST be in the OVEN ON posi-
tion haorder to program the oven.
The switch should only be turned to
the OVEN OFF position when the
oven will not be operated ibr an
exended period.
The solid state touch panel provides precise control of all
oven functions plus a lighted display window.
READ THE INSTRUCTIONS CAREFULLY BEFORE
USING THE OVEN.
For satisfactory use of your oven, become familiar with the
various functions of the oven as described below, the location
of the touch pads/controls on the control panel, and the in-
structions in the following sections.
READ THE INSTRUCTIONS CAREFULLY BEFORE US-
ING THE OV-EN.
MINUTE TIMER PADmUsed to set the minute timer. The
minute timer does not start or stop cooking. It serves as an
extra timer in the kitchen that will beep when the set time has
run out.
CLOCK PAD--Used to set the time of day.
OVEN TIME PAD--Used to enter the length of the baking
time.
STOP TIME PAD--Used with the OVEN TIME, BAKE
TEMP and CLEAN pads to program an automatic baking or
cleaning cycle stop time.
BAKE TEMP PAD--Used to enter the baking temperature.
BROIL PAD--Used to select the broil function.
CLEAN PAD--Used to select the self-cleaning cycle.
CANCEL PAD--Used to cancel any function previously
entered except the time of day. Touch CANCEL to stop
cooking.

OVEN
ON
OVEN 0
OFF OVEN LIGHT
SET KNOB--Used along with the function pads to select
oven temperature, cooking time, stop time (when program-
ming an automatic stop time), time of day, clean time and the
minute timer. After touching one of the function pads, turn
the knob in a clockwise direction until the desired time or
temperature appears in the display.
OVEN ON/OFF and OVEN LIGHT SWITCH--Used to
turn the oven light and power to the oven on and off.
(The OVEN ON/OFF switch can be used as a power safety
switch to shut off power to the oven when leaving the home
unattended for extended periods of time.) The switch MUST
be in the OVEN ON position in order to program the
oven. The switch should only be turned to the OVEN OFF
position when the oven will not be operated for an extended
period.
The oven can be programmed to:
•Bake conventionally
• Time bake with automatic on and off times
• Broil
•Self-clean
All functions are entered by first touching the appropriate
function pad, then turning the SET knob to select the time
and/or temperature.
If you touch the wrong pad, touch the CANCEL pad. This
will erase all information previously entered except the time of
day.
At the end of any cooking function, touch CANCEL to clear
the display.
For a silent control panel:
When choosing a function, a beep will be heard each time a
pad is touched. If desired, the controls can be programmed
for silent operation. Touch and hold the CANCEL pad. The
control will beep twice. This will block the controls from
sounding when a pad is touched. To return the sound, touch
and hold the CANCEL pad again until one beep is heard.
NOTE: This oven is equipped with a state of the art electronic
oven controller. Among its many features is a full time oven
circuit diagnostics system. The controller constantly monitors
its internal circuitry as well as several crucial oven circuits, to
insure they are all operating correctly. If at any time one of
these systems fail, the controller will immediately shut down
operation; beeping and flashing an error code of -FI- thru
-F10-, in the display window. If this condition should arise,
simply push the CANCEL pad and contact your local author-
ized service agent. 7

USINGTHEOVEN
SETTINGOVEN
CONTROLS
SETTINGTHECLOCK
I CLOCK I
THE OVEN ON/OFF switch
MUST always be in the OVEN
ON position in order to program
the oven. The switch should only be
turned to the OVEN OFF position
when the oven will not be operated
for an extended period.
MINUTETIMER
I MINUTE
TIMER
Before using the oven, arrange the oven rack(s) according to
the food being cooked. See "Arranging Oven Racks" under
Oven Cooking.
The time of day clock operates even when the oven is not in
use. The automatic stop and start time operations work
directly with the time of day clock. See "Automatic Timed
Oven". Therefore, the clock must always be set to the correct
time of day.
To set the clock when the power supply to the oven is first
connected, or if the power supply to the oven is interrupted:
1. Be sure that the OVEN ON/OFF switch is in the OVEN
ON position.
2. The display window will flash. The oven control wiU lock
and then unlock the oven door. The word "LOCK" will
flash in the lower right comer of the display. The locking
and unlocking of the door takes about one minute. This is
a normal part of the initial start-up and does not mean that
the oven will begin aself-clean cycle.
3. Touch the CLOCK pad. The display window will stop
flashing. The word "TIME" will glow in the lower left
comer of the display.
4. Turn the SET knob in a clockwise direction until the cor-
rect time of day- appears in the display.
5. Touch the CANCEL pad.
To change the set time:
1. Touch the CLOCK pad. The word "TIME" will glow in
the lower left corner of the display.
2. Turn the SET knob in a clockwise direction until the cor-
rect time of day appears in the display.
3. Touch the CANCEL pad.
The minute timer does not start or stop cooking. It serves as
an extra timer in the kitchen that will beep when the set time
has run out. The minute timer can be used independently dur-
ing any of the oven functions. The timer can be set for any
amount of time from one second to nine hours and 50
minutes.
To set the timer:
1. Touch the MINUTE TIMER pad. ":00" will glow in the
display. The word "TIMER" will glow in the lower left
corner of the display.
2. Turn the SET knob in a clockwise direction until the
desired time appears in the display.

When setting the minute the time will appear in the
timer for: display and increase
one second to two minutes in five second increments
two to ten minutes in ten second increments
ten minutes to one hour in one minute increments
one to two hours in five minute increments
two hours to nine hours
and 50 minutes in 10 minute increments
As soon as the SET knob is released, the time will begin to
count down in the display. The word "TIMER" will continue
to glow.
3. When the set time has run out, the timer will beep three
times. It will then continue to beep once every ten seconds
for ten minutes (or until the CANCEL pad is touched).
To change the minute timer while it is in use, turn the SET
knob clockwise to increase the time or counterclockwise to
decrease the time.
BAKE
BAKE
TEMP
To cancel the minute timer before the set time has run out,
touch the MINUTE TIMER pad, then turn the SET knob
counterclockwise until ":00" appears in the display.
The oven can be programmed to bake at any temperature
from 170°F to 550 °F. Preheating the oven is recommended
when baking, but is not necessary when roasting or cooking
casseroles. Follow the reconamendations in the recipe.
To set the oven to preheat for regular baking:
1. Touch the BAKE TEMP pad. " o,, will glow in the
upper right corner of the display. The word "BAKE" will
glow in the lower right corner of the display.
2. Turn the SET knob in a clockwise direction until the
desired baking temperature appears in the display.
•When setting the baking temperature, the temperature will
appear in the display and increase in increments of 5 °F.
As soon as the SET knob is released, the oven will begin heat-
ing to the selected temperature. The display will show the
The word "BAKE _" will appear in theoven temperature.
display. When the displayed temperature reaches the
desired baking temperature, the oven is ready for baking.
To change the baking temperature after baking has begun,
repeat steps 1 and 2 above.
To cancel the baking function, touch the CANCEL pad.

USINGTHEOVEN/coo oue l
!0
AUTOMATIC
TIMEDOVEN
The OVEN ON/OFF switch
MIIST be in the OVEN ON posi-
tion in order to program the oven.
The switch should only be turned to
the OVEN OFF position when the
oven will not be operated for an
extended period.
The OVEN TIME and STOP TIME pads control the Timed
Bake operation. The automatic timer will turn the oven on
and off at the times you select in advance. Before setting the
oven for the Timed Bake operation, be sure that the clock
shows the correct time of day.
Most foods can be cooked using Timed Bake. However,
foods that spoil easily such as milk, eggs, fish, poultry or
meat should be chilled in the refrigerator first. Even when
:hilled, they should not stand in the oven for more than one
hour before cooking starts. Foods which are frozen can be
held for longer times before cooking. Foods should be served
soon after the overt shuts off.
]The oven can be programmed to start immediately and shut
off automatically, or, to start at a delayed time and shut off
automatically.
To start the oven now and stop automatically:
1. Be sure that the clock shows the correct time of day.
2. Place the food in the oven.
There are two ways to program the oven to shut off automat-
ically:
METHOD 1:
3. Touch the OVEN TIME pad. "0:00" will glow in the dis-
play window. The words "OVEN TIME" will glow in the
left side of the display.
4. Turn the SET knob in aclockwise direction until the
desired baking time appears in the display. The baking time
can be set for any amount of time from ten minutes to 11
hours and 55 minutes.
•When setting the baking time, the time _ appear in the
display and increase in five minute increments.
5. Touch the BAKE TEMP pad. " °" will flash in the
upper right corner of the display. The word "BAKE" will
glow in the lower right corner of the display.
6. Turn the SET knob in a clockwise direction until the
desired baking temperature appears in the display.
• When setting the baking temperature, the temperature will
appear in the display and increase in 5°F increments.
If the baking temperature is not set, the control will beep. The
word "BAKE" and " °" will appear and flash in the
display window.
As soon as the controls are set, the oven will colne on and
begin heating to the selected baking temperature. The words
"BAKE [_" will appear in the lower right display. The main
display will show the oven baking time and will count down
by minutes until it reaches "0:00". When the set OVEN TIME
runs out, the control will beep three times. °'0:00" will appear
ha the display window. The control will then continue to beep
once every ten seconds until the CANCEL pad is touched.

USINGTHEOVEN! oot o,.,o l
7. Touch the STOP TIME pad. The time of day and the set
baking time will appear in the display window. The words
"STOP TIME" will _ow in the left side of the display.
8. Turn the SET knob in a clockwise direction until the time
that you want cooking to be completed appears in the
display.
If the baking temperature is not set, the control will beep. The
word "BAKE" and "------o,, will appear and flash in the
display window.
The control will calculate backward from the set stop time to
determine when cooking should begin. The words "DELAY
OVEN", "STOP TIME" and "B._(E" will glow in the dis-
play. To check the time that the oven will come on, touch and
hold the OVEN TIME pad until the words "OVEN ON" ap-
pear in the display. The calculated start time will appear in
the display for a few seconds.
The oven will come on automatically at the calculated time.
At that time, the words "DELAY OVEN" will go out and
"BAKE ON" wil! appear. When the set OVEN T!ME runs
out, the control will beep three times. "0:00" will appear in
the display window. The contro! wil! then continue to beep
once every ten seconds until the CANCEL pad is touched.
12

OVENLIGHT
OVENCOOKING
The oven light automatically turns on when the door is opened.
There is a switch, located on the control panel, that turns the
power to the oven on and off and also controls the oven light.
Turn the switch to the OVEN LIGHT position to turn on the
light.
The oven light is located at the rear of the oven. It is covered
with a glass shield held by a wire holder. The glass shield must
be in place whenever the oven is in use.
To replace the light:
1. Turn power off at main power source. CAUTION: Be sure
the oven is COOL.
2. Wear a leather-faced glove for protection against possible
broken glass. Press wire holder to one side to release the
glass shield.
3. Replace bulb with a 40 watt appliance bulb only.
4. Replace glass shield in socket and snap wire holder into
place.
Oven Vent
The oven is vented on the top of the control panel trim.
When the oven is on, warm air is released through the vent.
This venting is necessary for proper air circulation in the oven
and good baking results.
Arranging Oven Racks
Arrange the oven racks while the oven is cooL To remove the
rack, pull forward until it stops. Lift up the front and slide
out. To replace, fit the rack onto the guides on the walls of
the oven. Tilt the front upward and slide back into place.
The oven has one flat rack and one offset rack. The rungs on
the offset rack are slightly raised from the edges of the rack.
This raised part of the rack is designed to allow easy and safe
removal of foods from the lower racks of the oven and pre-
vent hands from contacting the hot oven door. Always use
the offset rack in the lower position.
To bake on one rack, place rack on the second or third guide
from the bottom of the oven. To bake on two racks, place
one rack on the second guide from the top and the other on
the bottom guide.
13

BAKING
14
SELECTING
BAKEWARE
BAKING
HINTS
To ensure good baking results, use the proper baking pan.
Cakes, meats loaves, quick breads, pies or yeast breads bake
best in medium-weight aluminum or glass pans. When using
glass pans, reduce the oven temperature by 25 °F.
Cookies, biscuits or cream puffs bake best on medium-weight
aluminum sheets with no sides or very low sides. Baking
sheets should be small enough to allow two inches for air
circulation on all sides.
Darkened pans are not suitable. Tin-coated, stainless steel and
warped or dented pans do not heat evenly and cause uneven
baking.
Be sure to use the pan size recommended in the recipe. A batter
baked in a pan larger than the recipe recommends will usually
be crispier than it should be--if baked in a pan smaller than
recommended, it may overflow. When using pans of unusual
shape, fill to the top with water, measure the water and use ½
that amount of batter.
1. Always follow recipe or package instructions. Use the
recommended pan size. Cooking times may vary in high-
altitude areas.
2. Baking results will be better if pans are centered as much as
possible. Be sure pans do not touch each other, the door,
sides or back of the oven. Allow about two inches of space
around each pan for air circulation.
3. When two cakes or pies are baked at the same time, place
both pans on the same rack, using the second rack posi-
tion from the bottom. When four cakes or pies are baked
at the same time, place two pans on each rack, using the
second and fourth rack positions from the bottom. Stagger
the pans in the center of the oven so one is not directly
under or over the other.
4. Bake for the shortest time recommended in the recipe.
Check food. If it is not done, allow more time.
5. Do not open the door while baking since the oven tempera-
ture drops whenever the door is opened. This could cause
poor results and lengthen baking times. Check on foods by
glancing through the window in the oven door and turning
on the oven light.
6. A cake is done when the surface springs back after a light
finger tap or when an inserted toothpick comes out clean.
There should be little, if any, shrinkage from the edge of
the pan.
7. After removing from the oven, allow the cake to cool on a
rack for 10 to 15 minutes. Then, remove the cake from the
pan. This cooling helps to prevent cracking or tearing. A
cake should not be frosted (unless otherwise stated in the
recipe) until it has cooled.

PROBLEMS...CAUSES
ANDCORRECTIONS
Cookies and biscuits burn on the bottom
Cookies and biscuits put into the oven before preheating time
is completed; oven rack overcrowded; dark pan absorbs heat
too fast.
..........;_ii................::i............ :: ........................... ' ...........;:
i 10w ovento preheattotheselectedtemperaturebefore
_ placing food m 0yen S_ _B_e,! Under U_ing the Oven2
:Choose pan sizes t_at will permit about two_c_es _f_
i' Space on all Sides _hen placed in the oven. Use a'medium_
weight: aluminum baking sheet. ....
i................................................................ =.......................................................................-L .............................:
Cakes too dark on top or bottom
Cakes put into the oven before preheating time is completed;
rack position too high or low.
Allow oven to preheat to the _ected temperature befor_
p_cing food in the oven. S¢_ "B_e',: under Using
}:::Oven: Use proper rack position for baking needs_ ::
Cakes not done in the center
Oven too hot; incorrect pan size; pan not centered in oven.
i : 0 i
i Set oven temperature 25 lower than recommended tem_
_ perature. Use :pan size suggest_ in th e recipe, Use rack
position two or three and p_ce pan so there is about _Q
inches of space oR all sides of pan,
Cakes not level
Oven rack not level; pan too close to oven wall or rack over-
crowded; pan warped.
Place a marked glass measuring cup filled with some: :_
• water on the center of the oven rack. If the:wat_i
uneven, refer to the installation instructions for
the oven. Be sure to allow about two inches of cleamn_
on all sides of each pan in the oven. Use parts that :_e
not dented or warped.
.................................................................................. ._. 2..,.-.: ................................... ,L .a
Foods not done },,hen cooking time is up
Oven too cool; oven crowded; oven door opened too fre-
quently.
Set oven temperature 25ohigher than suggested and bake
for thelrecommended thne. Be sure to remove aHpans from i
the oven except the ones to be used for bakingi Open '
oven door only after shortest recommended baking time,
15

ROASTING
16
ROASTING
HINTS
MEATROASTING
CHART
Roasting is a dry heat method for cooking tender cuts of meat
and poultry. Place roasts fat side up on a rack in a shallow,
uncovered pan. Use the bottom or next-to-bottom rack posi-
tion. Set the oven temperature for 300 °F-325 °F. Basting is
not necessary.
1. Usea meat thermometerto judge the degree of doneness. Insert
into the thickest part of meat. The tip should not be in contact
with bone, gristle or fat. For stuffed poultry, insert into the
center of stuffing. For unstuffed turkeys, insert into the inner
side of the thigh.
2. Frozen roasts may be cooked without thawing. Allow an
additional 20 minutes per pound cooking time. Use a meat
thermometer, as described above, to judge the degree of
doneness. Insert the thermometer after the roast has
thawed, usually about halfway through the total
cooking time.
3. For easier carving, allow roast or poultry to stand 20
minutes after cooking is completed.
Food Approx. rain. per lb. Internal meat temp.
Beef
Standing rib Rare--20-22 140o
Medium--24-27 160o
Well done--29-32 170°
Rolled rib Rare--30-32 140°
Medium--34-37 160o
Well done--39-42 170°
Rolled rump Medium--34-37 160°
Well done--39-42 170°
Sirloin tip Rare--30-32 140°
Medium--35-38 160°
Well done---45-48 170°
Pork (fresh)
Loin Well done--30-35 170°
Cushion shoulder Well done---35-40 170°
Shoulder butt Well done---45-50 170°
Pork (smoked)
Shoulder (whole) Well done--30-35 160°
Shoulder (boned) Well done--40-45 160°
Ham
Ham (whole) Well done--20-25 160°
Ham (precooked) Well done--12-15 140°
Shoulder butt or picnic Well done--30-35 170°
Veal
Leg Well done--25 170°
Loin Well done--30-35 170°
Shoulder (whole) Well done--25 170°
Shoulder (boned) Well done--40-45 170°
Lamb
Leg Well done--30-35 180°
Shoulder (whole) Well done--30-35 180°
Shoulder (boned) Well done--40-45 180°
Poultry
Chicken Well done--35-40 180°-185°
Capon Well done--35-40 180°-185°
Duck Well done---40-45 1800-185°
Goose Well done--25-30 180°-185°
Turkey 6 to 16 lbs. Well done--!5-18 180°-185 °
16 to 20 lbso Well done--18-20 180°-185 °
over 20 lbs. Well done--20-25 1800-185°

BRAISING
Braising is a moist heat method for cooking less tender cuts of
meat. First brown meat in an uncovered pan on the top of the
range. Use only enough fat to prevent sticking. Then place
browned meat in a pan with a tight-fitting cover. Add a small
amount of liquid, cover and place in a 325 °F. oven until
tender. Braised meat is cooked until well done to tenderize it.
Braising usually requires 2 to 3 or more hours depending on
the type and size of meat.
PREHEATING
BROILING
Broiling is a quick method of cooking foods by direct radiant
heat. Foods are placed under the upper heating element of the
oven. Broiling results and timing depend upon the distance
between the food and the broiling element.
Preheating is suggested to sear rare steaks. Remove the broiler
pan before preheating so that foods will not stick if placed On
the hot pan. Follow the steps below to set the oven for broil-
ing. Wait for the upper element to become red-hot, usually
about 2-3 minutes. Preheating is not necessary if you are
broiling meats well done.
To broil:
1. Place the rack in the desired position close to the top of the
oven. Position the rack closer to the broiling element for
rare steaks and chops. Position it further away for slow,
thorough cooking of well-done foods.
Rack Position From Top Food
1 Rare steaks and chops,
hamburgers
2 Medium steaks and chops,
ham slice, fish
3 Well done such as chicken,
lobster
[BROIL
BROIL
2. Touch the BROIL pad. " " will appear in the upper
right corner of the display. The word "BROIL" will glow
in the lower right corner of the display.
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BROILING( oo1 o°o )
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BROIL STOP POSITION
BROILINGHINTS
3. Turn the SET knob in a clockwise direction until the
desired broiling doneness level appears in the display.
The broiling temperature can be set for any of the six
broiling levels. Refer to the chart below for recommended
broiling doneness settings.
SETTING DONENESS
1 (LO)- Well done
_Vl_liuin Low) Medium well
3(Medium) Medium
4
5 (Medium Hi) Medium rare
HI (High) Rare
4. Place food on the cool broiler grid. Be sure the grid is in
place with the slots down so grease will drain into the pan.
5. Place the broiler pan in the oven. Leave the door open at
the broil stop position. The door will stay open in this position.
6. Broiling times vary, so watch closely. Time depends on
thickness and aging of meat, fat content and the doneness
preferred. The first side usually requires a few minutes
longer than the second side. Frozen meats require 3 to 5
additional minutes per side.
7. When broiling is completed, touch the CANCEL pad.
•Select meat that is tender and has some marbling of fat.
• For best results, steaks and chops should be at least 1 inch
thick.
= To keep meat from curling, slit fatty edge in several places.
Do not cut into lean.
• Baste chicken and fish with meked butter several times
while broiling. Other foods may also be brushed with butter
for flavor and better browning. When broiling fish, grease
the broiler grid to prevent sticking or place fish on a small
piece of aluminum foil. Or, use a cooking spray to lightly
coat the grid before broiling. DO NOT cover the broiler
grid with foil.
• Turn steaks and chops only once.
° Fish should be placed skin side down. Thin fillets should
not be turned. Thicker fish steaks should be turned once.
°Always pull the rack out to the stop position before turning
or removing food.
• Use tongs to turn meat to control loss of juices.
• To test for doneness, cut a slit in the steak near the bone
and check the inside color.
• Precooked vegetables and fruit may be broiled. Add during
second half of broil time. Brush with melted butter or
margarine.

• Trim outer layer of fat from steaks and chops to reduce
spattering.
• To make cleaning easier, line the bottom of the broiler pan
with aluminum foil. DO NOT cover the broiler grid with foil.
• To prevent grease from baking on, remove the broiler pan
from the oven as soon as cooking is complete. Pour off
grease. Sprinkle the pan with a powdered cleanser to eliminate
grease and heavy, cooked on soils and soak pan in HOT,
sudsy water.
* Clean the broiler pan as soon as possible after each use. If
necessary, use soap-filled steel wool pads. Heavy scouring
may scratch the grid.
CAUTION: Should a broiler fire occur, turn off the control.
If the fire continues, throw baking soda on the fire. DO NOT
PUT WATER OR FLOUR ON THE FIRE. Flour may be ex-
plosive.
Broiling chart
This chart is for ovens operating on a 240 volt circuit. If the oven is
operating on a 208 volt circuit, broiling times will increase by
3-5 minutes. The times given in this chart should be used only
as a guide. Increase or decrease broiling times, or move the
broiling pan to a different rack position, to suit personal
preference for doneness.
Broiling Chart
Approximate Minutes
Food Thickness 1st Side 2nd Side
BEEF STEAKS
Rare 1inch 5-7 3-4
Medium I inch 9-11 4-6
Well done 1inch 11-13 9-11
BEEF STEAKS (Frozen)
Rare 1 inch 7-11 4-5
Medium 1 inch 13-16 6-9
Well done 1 inch 16-19 13-16
BEEF STEAKS
Rare 1½ inch 9-11 6-8
Medium 1½ inch 13-15 8-10
Well done 1½ inch 17-19 16-18
GROUND BEEF PATTIES
Rare ½ inch 4-5 3-4
Medium ½ inch 6-7 4-5
Well done ½ inch 8-9 6-7
LAMB CHOPS 1inch 10-12 9-11
CALF'S LIVER ¼ inch 5-6 3-4
CHICKEN (halved) 1½ lbs. 25-30 10-12
HAM SLICE 1 inch 11-12 10-11
FISH
Whole 11-16 9-14
Steaks 6-7 4-5
FRANKFURTERS 7-8 5-7
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CLEANING
GENERALCLEANING,
OUTSIDE
Before cleaning any part of the oven,
be sure the controls are turned to OFF
and the oven is cool.
Remove spillovers and stains as they occur using a soft cloth
and sudsy water.
Clean the oven after each use to prevent soil build-up. Use a
mixture of mild detergent and hot water to remove light soil.
Rinse with a damp cloth and wipe dry. Be sure to wring excess
moisture from the cloth before wiping any oven surface, espe-
cially when wiping around control knobs.
Different surfaces require special cleaning to remove heavy
soil. Follow the instructions below.
ALUMINUM TRIM PIECES--Use detergent on adamp
cloth to dean oven trim pieces. Do not scour or use all-
purpose cleaners, ammonia, powdered cleansers or commer-
cial oven cleaners. They can scratch and discolor aluminum.
PAINT AND PLASTIC (KNOBS, DECORATIVE
TRIM)--These materials are used in areas where heavy soil
will not accumulate. Use detergent and a damp cloth to clean
the control panel. Rinse with a damp cloth and dry. Be sure
to wring excess moisture from the cloth when wiping around
controls. Excess water in or around the controls may cause
damage to the appliance.
BLACK GLASS OVEN DOOR FRONTmUse a spray glass
cleaner following the manufacturer's directions. Or, use deter-
gent and a damp cloth. Rinse with a damp cloth and dry.
CONTROL PANEL--Lightly spray the control panel with a
liquid cleaner. Wipe with a soft cloth or paper towel. DO
NOT use abrasive cleaners or scouring pads. These can per-
manently damage the control panel surface.
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