Black & Decker CTO4300W Manual de uso y cuidado descargar pdf (Pagina 5)

BAKING GUIDE:

FOOD AMOUNT

TEMP./TIME

PROCEDURE

Chicken parts

Whole

Chicken

Fish fillets or

fish steaks

Biscuits and

dinner rolls

White or

sweet

potatoes

Frozen snack

foods

Frozen pizza

1 to 4 pieces to

fit pan

Up to 3½ lb.

1 to 4

to fit pan

Up to 9

6 to 9 to fit pan

1 to 6

to fit in oven on

rack

Single layer in

bake pan/ drip

tray

Up to 12-inch

pizza

375°F / 60 to

90 minutes

375°F to desired

doneness

400°F for about

12 minutes

Follow recipe or

package directions

Follow recipe or

package directions

400°F about

60 minutes

Follow package

directions

Follow package

directions

Chicken breast should register

170°F and chicken thigh 180°F

on meat thermometer

Chicken breast should register

170°F and chicken thigh 180°F

on meat thermometer

Test for doneness; fish will

flake easily

Bake on

bake pan / drip tray

single layer until fully baked

and lightly browned

Bake on

bake pan / drip tray

single layer until fully baked

and lightly browned

Pierce with fork and bake until

tender

Turn over halfway through

baking period, if instructed;

check at minimum baking time

Rotate pizza halfway through

baking period, check at

minimum baking time

PERFECT BROIL

™

SYSTEM

For best results, preheat oven with door closed at 450

°F

for at least 5 minutes before broiling.

This oven is designed to provide a broil function with the door slightly ajar. You can also select

the optimum broiling temperature for each specific food.

1. Turn temperature selector knob between 350

°F

to 450

°F

, as desired.

2. Turn cooking function selector knob to BROIL.

3. Turn time selector knob to 20 and then turn back or forward to desired broiling time,

including 5 minute preheat. (Select STAY ON to control cooking time yourself. Be sure to use a

kitchen timer.)

4. Place food on bake pan / drip tray or on broil rack inserted into bake pan / drip tray.

Note: Be sure food does not extend past the edges of the bake pan / drip tray to prevent grease

dripping onto the heating elements.

Be sure the top of the food is at least 1½ inches from the top heating element.

ENGLISH

5. Insert food into oven and close door, leaving it ajar at about ¾-inch from the fully closed

position.

6. Broil food according to recipe or package directions and check for doneness at minimum

suggested broiling time.

7. If using the oven timer, there will be an audible signal once the broiling cycle is complete.

The oven turns OFF and the light goes out.

8. If not using the oven timer, turn the oven to OFF once broiling cycle is complete.

9. Using oven mitts or pot holders, lower oven door to fully open position. Slide the rack out

along with the bake pan / drip tray to remove the cooked food.

Important: This oven gets hot. When in use, always use oven mitts or potholders when touching

any outer or inner surface of the oven.

10. Unplug appliance when not in use.

BROILING GUIDE

FOOD WEIGHT / BROILING APPROXIMATE PROCEDURE

AMOUNT TEMPERATURE COOKING TIME

Breaded

chicken,

cutlets or

tenderloins

Chicken

parts

Fish fillets,

such as

salmon or

tilapia

Broiled

vegetables

Shell or NY

strip steak

1 to 6

pieces

1 to 4 pieces

1 to 3 pieces

3½ to 4½ lb.

1 to 2 pieces,

about 8 oz.

each

375°F

400°F

350°F

450°F

Chicken should

meat thermometer

Chicken breast

should register

170°F and chicken

thigh 180°F on meat

thermometer

145°F or flakes

easily when tested

with fork

160°F for medium

Internal temperature

of 160°F for medium

12 to 15 minutes;

turn over halfway

through broiling

20 to 25 minutes;

turn over halfway

through broiling

10 to 12 minutes

10 to 12 minutes;

turn over halfway

through broiling

18 minutes to

medium; turn

over halfway

through broiling

BROILING TIPS

• Placing food on broil rack allows the drippings to flow into the bake pan / drip tray and

helps to prevent smoking from the broiler.

• For best results, thaw frozen meat, poultry and fish before broiling.

• If frozen steaks and chops are broiled, allow 1½ to 2 times the broiling time as required

when fresh.

• Trim excess fat from meat and score edges to prevent curling.

• Brush foods to be broiled with oil and season as desired before broiling.

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