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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. Casseroles and bread would typically be browned on rack position 2 or 3. 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 enough to handle it. Cook immediately. Do not refreeze. ■ To thaw frozen cooked food, set the oven control knob to 170°F. Loosen the freezer wrapping. ■ Do not use plastic wrap or wax paper in the oven. _FOOD SAFETY: According to the United States Department of Agriculture you should not hold foods at temperatures between 40°F to 140°F for longer than 2 hours. 21 OVEN USE SUGGESTED TEMPERATURES TO KEEP FOOD HOT Food Oven Temperature Beef Rare 150°-1550F Medium 155°-170°F Well Done 170°-180°F Bacon 200°-225°F Biscuits and Muffins 170°-185°F (covered) Casserole (covered) 170° - 200°F Fish and Seafood 170° - 200°F French Fried Foods 200° - 225°F Gravy or Cream Sauces (covered) 170° - 180°F Food Oven Temperature Lamb and Veal Roasts 170°-200°F Pancakes and Waffles 200° - 225°F (covered) Potatoes Baked 200°F Mashed (covered) 170°-185°F Pies and Pastries 170°F Pizza (covered) 225°F Pork 170° - 200°F Poultry (covered) 170° - 200°F Vegetables (covered) 170°-175°F INTERNAL COOKING TEMPERATURES Food Oven Temperature Egg and Egg Dishes Eggs Egg Casseroles Egg Sauces, Custards Cook until yolk and white are firm 160° F 160° F Ground Meat and Meat Mixtures Turkey, Chicken 165°F Beef,Veal, Lamb, Pork 160°F Fresh Beef,Veal, Lamb Medium Rare 145°F Medium 160°F Well Done 170°F Fresh Pork Medium 160°F Well Done 170°F Roast Beef Cooked commercially, 140°F vacuum sealed, and ready-to-eat Food Oven Temperature Poultry Chicken,Turkey-whole 180°F Chicken,Turkey-dark meat 180°F Poultry-breast 170°F Duck and Goose 180°F Stuffing Cooked alone or in bird 165°F Sauces, Soups, Gravies, Marinades Used with raw meat, Bring to a boil poultry, or fish Seafood Fin Fish Cook until opaque and flakes easily with a fork Shrimp, Lobster, Should turn red and flesh Crab should become pearly opaque. Scallops Should turn milky white or opaque and firm. Clam, Mussels, Cook until shells open. Oysters Leftovers 165°F 22 PROOFING / SELF CLEANING MODE 12" OVEN PROOF MODE This feature of the 12" Proofing Oven maintains a warm, draft free environment useful for proofing yeast leavened products. SETTING THE 12"OVEN FOR PROOFING 1) Place dough in dish in the small oven. 2) Press "PROOF"Selector button ■ The "OVEN ON" light and oven interior lights turn on. ■ The "HEATING" light will not turn on in the proofing mode. The thermostat dial setting does not effect the proof temp. ■ The ideal temperature for proofing will be maintained until the "OFF" button is depressed. 3) Set a Minute timer for less than the minimum proof time. NOTES: A) Do Not Open the Oven Door unnecessarily as doing so will lower the oven temperature and lengthen proofing time. B) Proofing time may be decreased when using the large oven at the same time you are proofing. Check bread product early to avoid over-proofing. If you are using the large oven for extended periods of time, we recommend, for optimum results, that you complete the proofing before turning the large oven on. ■ DO NOT use the proofing oven for warming food or keeping food hot. The proofing oven temperature is not hot enough to hold foods at safe temperatures (above 1400F). OVEN SELF-CLEANING MODE The self-cleaning oven of your new range features pyrolytic self-cleaning. When set in the clean mode, the oven reaches a high temperature that burns off the food soil. When the oven is set for clean, only the cooktop burners may be used. The 12" Electric Proofing Oven, the griddle and/or the grill cannot be used. It is common to see smoke and/or flames during the 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 cool before ...

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