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Resumen del manual
This Is normal. The control is letting you know you need to continue. You should consider that food will continue to cook after control turns OFF unless you remove the food immediately. The low temperature zone of this range (between 170°F and 200°F) is available to keep hot cooked foods warm. Food kept longer than two hours at these low temperatures may spoil. to use. 12 NGOVC14 TO SET YOUR OVEN FOR A DELAYED START AND AUTOMATIC STOP I While setting this operation you will not need to I I calculate when the oven will turn on; the control will I do this tor you. You will need to set the following: 1, Temperature 2. Cooking Time 3. Stop Time 1. Press the BAKE pad. 2. Press the UP or DOWN arrow pad to select the temperature you want. 3. Press the COOK TIME pad, 4, Press the UP arrow to select how long you want food to cook. Be sure to include your preheat time. 5. Press the STOP TIME pad. 6. Press the UP arrow pad to enter the time of day you want the oven to turn olf. The oven will shut off automatically when the preset STOP TIME is reached. 7. Press the CLOCK pad to return the display to the current time of day. If you pause between steps when you are setting this function, the control will beep. This is normal. The control is letting you know that you need to continue. If you want to cancel the setting of this function, press the CLEAR/OFF pad. Never let food, such as dairy products, fish, poultry, etc.j sit for more than 1 hour before cooking starts when you set your oven for a delay start. Room temperature promotes the growth of harmful bacteria. Be sure the oven light is off because heat from the bulb will speed bac. terial growth. ROASTING Roasting Is cooking tender cuts of meats with dry air. It is not necessary to preheat your oven before roasting. GENERAL ROASTING INSTRUCTIONS 1. Place pan in No.1 or No. 2 rack position. 2. Press the Bake pad. 3. Press the UP or DOWN arrow pad to select the temperature you need. 4. When roasting Is finished, press the CLEAR/OFF pad. Remember: Most meats continue to cook Internally after being taken out of the oven. 13 NGOVC15 BROILING BROILING TIPS: Please note: Your oven door should be completely closed while broiling. Use only the broiler pan and grid that came with your range for broiling. They are designed for proper drainage of fat and liquids and help prevent spatter, smoke or fire. Do not preheat when broiling. For even broiling on both sides, start the food on a cold pan. Trim the outer layer of fat from steaks and chops. Slit the fatty edges to keep the meat from curling. For maximum juiciness, salt the first side just before turning the meat. Salt the second side just before serving. Brush chlcken and fish with butter several tlmes as they broll. When brolling fish, grease the grid to prevent stlcklng. Broil with skin side down. It Is not necessary to turn fish. Never leave e soiled broiler pan in the range. Grease in the pan may smoke or burn the next time the oven Is used. Be sure you know the correct procedure for putting out a grease tire. See the section on safety. POSITIONING BROILER PAN Broiling Is cooking by direct heat from the broil burner. Tender cuts of meat or marinated meat should be selected for broiling. For best results, steaks and chops After placing food on the broiler pan and grid, put the pan on an oven rack In the proper position. The recom. mended rack position and cooking time can be found In the chart below. The closer the food Is to the broil burner, the faster the meat browns on the outside, yet stays red to pink In the center. Moving the meat farther away from the burner lets the meat cook to the center while browning outside. Side one should be cooked 1 -2 minutes longer than side two. Rack Position Total Time Food 4 = Highest (minutes) t = Lowest Steak -1" Thick Rare 4 9-11 Medium 3 13-15 Well Done 3 21-23 Ground Beef Patties Medium-1" Thick 3 16-18 Medium-I/2" Thick 4 7-9 Lamb Chops -1" Thick 3 18-21 Pork Chops -1" Thick 3 27-29 Pork Chops -1/2" Thick 3 16-18 Ham Slice -1/2" Thick 3 11-12 Fish (Fillets) 3 11-13 Chicken (Pieces) 2 45-55 Frankfurters 3 8-11 Bacon 3 9-11 ThischartIsageneralguide. Thesize,weight, thickness,and startingtemperature ofthefood, aswellas yourown personal preference,willaffectthecooking time.Times Inthechartare based onthe food being at refrigerator temperature. TheU.S. Department of Agriculture notes that meats cooked ram am popular, but cooking meat to only 140°F may allow some poisoning organisms to survive. TO SET BROIL: 1. Press the BROIL pad. 2. Press the UP arrow pad once to select LO BROIL. 3. Press the UP arrow pad twice to select HI BROIL. "BROI I." and either "H I" or"LO" willshowInthe upperright corner of the display depending on your choice. NOTE: Use LO broil to cook foods such as poultry or thick cuts of meat thoroughly without over-browning them. If you do not press the up or down arrow pad, the display will go blank and you must repeat Steps I and 2. 4. When broiling is finished, press...
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