Kenmore 66572179301 Use & Care Manual

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ULTRABAKE TM Temperature Management SystemThe ULTRABAKE TM system electronically regulates the oven heatlevels during preheat and bake to maintain a precise temperaturerange for optimal cooking results, The bake and broil burnerscycle on and off in intervals. This feature is automaticallyactivated when the oven is in use.• When using the oven for the first time, it is necessary to lightthe surface burners first to purge air from the gas lines.• Do not try to light the oven burner during a power failure.• Do not place food or bakeware directly on oven door or ovenbottom.To Bake or Roast:Before baking and roasting, position the racks according to the"Positioning Racks and Bakeware" section, When roasting, it isnot necessary to wait for the oven to preheat before putting foodin, unless recommended in the recipe.1. Press BAKE.Press the TEMP "up" or "down" arrow pad to enter atemperature other than 350°F (177°C). The bake range can beset between 170°F and 500°F (77°C and 260°C).Press START.A preheat time will count down and "PrE HEAt" will appear onthe oven display if the actual oven temperature is under170°F (77°0).When the actual oven temperature reaches 170°F (77°C), thetimer will continue counting down. The temperature settingcan be changed any time after pressing START.While the oven is in the preheat mode, the set temperaturecan be seen for 5 seconds by pressing BAKE.When the set temperature is reached, if tones are enabled,1 tone will sound.3. Press STOP/CLEAR when finished cooking.Precision BroilingPrecision Broiling allows more precise temperature control whilecooking. The lower the temperature, the slower the cooking.Thicker cuts and unevenly shaped pieces of meat, fish andpoultry may cook better at lower broiling temperatures.To Precision Broil:1. Press BROIL.2. Press the TEMP "down" arrow pad to lower the temperaturein 5°F (5°C) amounts. The broil range is 300°F to 500°F(145°C to 260°C).3. Press START.4. Press STOP/CLEAR when finished.BROILING CHARTFor best results, place food 3" (7 cm) or more from the broilelement. Times are guidelines only and may need to be adjustedfor individual tastes. Recommended rack positions are numberedfrom the bottom (1) to the top (5). For diagram, see the"Positioning Racks and Bakeware" section.TOTALRACK MINUTESFOOD POSITION TEMP Side 1 Side 2Steak1" (2,5 cm)thickmedium rare 4 HI 14-15 7-8medium 4 HI 15-16 8-9well-done 4 HI 18-19 9-10Ground meatpatties*3/4"(2 cm) thick 4 HI 13-14 6-7well-donePork chops1" (2.5 cm) 4 HI 18-21 8-10thickHam slice[precooked] 4 HI 8-10 4-51/2"(1.25 cm)thickBacon 4 500°F 8-9 1-2(260°C)Frankfurters 4 HI 6-7 3-4Lamb chops1" (2,5 cm) 4 HI 15-17 8-9thickChickenbone-in pieces 3 HI 20-24 15-18boneless 4 HI 12-16 11-16• Use only the broiler pan and grid provided with the range. It isdesigned to drain juices and help prevent spatter and smoke.• For proper draining, do not cover the grid with foil. The bottomof the pan may be lined with aluminum foil for easier cleaning.• Trim excess fat to reduce spattering. Slit the remaining fat onthe edges to prevent curling.Pull out oven rack to the stop position before turning orremoving food. Use tongs to turn food to avoid the loss ofjuices. Very thin cuts of fish, poultry or meat may not need tobe turned.• After broiling, remove the pan from the oven when removingthe food. Drippings will bake on the pan if left in the heatedoven, making cleaning more difficult.Broiling uses direct radiant heat to cook food. Before broiling,position rack according to Broiling Chart. It is not necessary topreheat the oven before putting food in unless recommended inthe recipe. Position food on grid in the broiler pan, then place it inthe center of the oven rack. Close oven door.To Broil:1. Press BROIL,2. Press START. The temperature setting can be changed anytime before or after pressing START.3. Press STOP/CLEAR when finished,Fish1/2"(1.25 cm) 4 HI 8-10 4-5thick1" (2.5 cm) 4 500°F 13-15 10-13thick (260°C)*Place up to 9 patties, equally spaced, on broiler pan grid.13