Danby DER202W Owner's Manual download pdf (Page 14)

OPERATING INSTRUCTIONS

OVEN BOILING

Broiling involves cooking food by intense radiant

heat from the upper element in the oven. Most ﬁ sh

and tender cuts of meat can be boiled. Follow these

steps to keep spattering and smoking to a minimum.

1. If the meat has fat or gristle around the edge,

cut vertical slashes through both about 2” apart.

If desired, fat may be trimmed, leaving a layer

about 1/8” thick.

2. Place the meat on a broiler grid in a broiler pan

designed for broiling. Always use the grid so

the fat drips into the broiler pan; otherwise the

juices may become hot enough to catch ﬁ re.

3. Place the shelf in one of the top two positions for

most broiling.

4. Place the food in the oven and close the door.

Always broil with the door closed.

5. Turn the oven temperature knob to BROIL.

6. Food can be turned during broiling if necessary.

Be cautious of hot air or steam when opening

the oven door.

7. Make sure to turn the oven temperature knob to

OFF once broiling is complete.

BROILING TIPS

• If desired, marinate meats or chicken before

broiling or brush with barbecue sauce in the last

5 - 10 minutes of cooking.

• When arranging food on a pan, do not let fatty

edges hang over the sides as the dripping fat

will soil the oven as it cooks.

OVEN BAKING AND ROASTING

1. Position the shelves in the oven. If cooking on

two shelves at the same time, stagger the pans

for the best heat circulation.

2. Close the oven door. Turn oven temperature

knob to the desired temperature.

3. Place the food on the center of the oven shelf.

Allow at least 2 inches between the end of the

pan and the oven wall or any adjacent pans.

4. Check the food regularly. Remove once done

and ensure the oven is turned off.

SHELF POSITIONS

• Most baking is done on the second or third shelf

position from the bottom of the oven.

• When baking multiple items, use two shelves

positioned on the second and fourth shelf

supports from the bottom of the oven.

• Bake angel food cakes on the ﬁ rst shelf position

from the bottom of the oven.

• Roasting is usually done on the bottom shelf

position.

• If preheating is necessary, watch the oven light

and place food in the oven once the light goes

out. The oven light will cycle on and off with the

oven thermostat as it cycles to maintain an even

temperature.

BAKING AND ROASTING TIPS

• Follow a tested recipe and measure the

ingredients carefully. If you are using a package

mix, follow label directions.

• Do not open the oven door while baking or

roasting. Heat will be lost and the cook time

might need to be extended. If you must open the

door, open it partially and close it as quickly as

possible.

• Roasting is cooking by dry heat. Tender meat

or poultry can be roasted uncovered. Roasting

temperatures, which should be low and steady,

keep spattering to a minimum. When roasting,

it is not necessary to sear, baste, cover, or add

water to the meat.

• Frozen roasts of meat can be cooked without

thawing, but allow 10 to 25 minutes of

additional time per pound of meat (10 minutes

per pound for roasts under 5 pounds, more time

for larger roasts).

• Thaw frozen poultry before roasting to ensure

even cooking. Some commercial frozen poultry

can be cooked successfully without thawing.

Follow directions given on package label.

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Danby DER202W Owner's Manual Page 14

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