User's Manual

UpperOvenOperations
Built-inDMOvenCareandUseManual
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8.
Usenumberpadstoselectcooktime.
Exampleshows15minutesselected.
Messagescrollsindisplay.
9. SelectSTART.
10.Optionalstep:
Tocheckfoodfordoneness,ottoturnoverathaFtime,use
PAUSE/RESUMESeeItem9,Page16.
Touch
I
5
0
0
Touch
PAUSE
RESUME
You Will See
_m
5_
MICROWAVE
MICROWAVE
MICROWAVE
11.
At the end of programmed cooking time:
, Word 'End" lights in display.
. 4 beeps signal end of cooking.
. Microwave turns off,
. Door latch unlocks door.
. When door is opened, display again shows time-of-day.
. Broil setting remains on until OVEN OFF is selected,
Micro
. Start poultry with skin side down.
, Turn food over at about one=half of total cooking time, Fish
items do not need to be turned.
Check food for doneness at minimum time.
Food will continueto cook during recommended standing time,
Broil Cooking Chart
. Clean broil pan and grid after each use, Do not allow grease
and fat to accumulate and remain in pan.
. Do not use other pans for broiling, such as cookie sheets, cake
pans, half sheet pans orjelly roll pans,
See * below).
MICROBROIL WBIGHT RACK BROmL MICROWAVB TOTAL
MBAT8 LEVEL POWBRLBVBL COOKTIMB
Beef:
LondonBroil* 2 Ibs.to 3 Ibs.* 5 MED500°F 20% 21to 23minutes
Tri-tipRoast* 1-1/2to 3 Ibs.* 5 MED500°F 20% 20to 22minutes
Steaks 1"thick 5 MED500°F 20% 9to 10minutes
FilletMignon* lq/2"thick * 5 HI550°F 20% 10to 11minutes
Chicken:
Pieces,boneqn* 3-1/2to 4-1/2Ibs. 4 HI550°F 20% 20to 22minutes
Breasthalves, * 3-4 Ibs. 4 HI550°F 20% 17to 20minutes
bone-in
Fish: Steaks/Fillets Approx. 1"thick 5 HI550°F 20% 7to 10minutes
Lamb:
Chopsw/bone* Approx. 1"thick 5 MED500°F 20% 9to I0 minutes
Approx.2"thick* 5 HI550°F 20% 10to 11minutes
Pork:
Chopsw/bone Approx. 1"thick 6 MED500°F 20% 9to 10minutes
Allow these items to stand loosely covered with foil for 5-10 minutes before carving/serving.
_, CAUTION!
When broiling, open the door carefully. There may be an accumulation of steam and smoke. Do not
place the hot broiler pan on the open oven door. Many factors affect cooking performance. Always
check food for doneness.
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