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Defrosting - Oven Function:
To thaw uncooked frozen food, set the oven temperature to 100-150˚F. Once
thawed, cook the food immediately and do not refreeze. Prevent drips and
spills from thawing food by ensuring that defrosting food is tightly wrapped in
foil or is placed in oven-proof cookware.
Broiler Operation:
Broiling is a method of cooking tender cuts of meat directly under the broiler
in the oven. Due to the high heat, it is normal and necessary for some smoke
to be present during broiling, and therefore it is recommended to keep
the oven door closed to maintain avor, temperature and efciency. When
opening the oven door to check on the broiling process, do so as quickly as
possible in order to preserve the cooking temperature and to prevent the
control panel from the escaping heat.
For best results, it is recommended to use both a broil/roast pan and roasting
rack. The rack helps to reduce smoking and splatter and promotes a uniform
crust on the food by letting grease drip into the bottom of the pan, away from
intense heat. To prevent food sticking to the rack during cooking, spray the
rack with a light coating of non-stick cooking spray before placing food on it.
OVEN USE continued
Oven Knob
(broil)
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