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Whilst this is a photo copy, and some of the pages are a little askew, it was all readable and intact. A real bonus finding an old manual for a classic piece of kit that no other site had.
Great stuff.
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excellent quality, contains circuits and scan quality, 110 pages
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It was easy done, and I got exactly what I was looking for.
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The manuel was exactly what I needed and I received it promptly. Thanks
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Thanks to Owner-Manuals.com! This manual was exactly what I needed. As Amana was purchased by Maytag and later by Whirlpool, there was no way to receive it from their websites. I was lucky to find this resource.
USING YOUR OVEN
BROILING HINTS
Broiling is a method of cooking tender foods by direct heat under the burner, The cooking time is determined by the distance between the meat and the burner, the desired degree of doneness and the thickness of the meat. broiler pans. They do not provide a separate tray. Prepare meat by removing excess fat and slashing remaining fat, being careful not to cut into meat. This will help keep meat from curling, broiling is completed, remove broiler pan from compartment. Grease left in the pan can catch fire isthe oven is used without removing the broiler pan. Broiling is done in the lower broiler cornpartment.
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Broiling requires the use of the broiler pan and insert. The correct position of the insert in the pan is very important, The broiler insert should be placed in the pan so grease will drain freely. Improper use may cause grease fires, Place broiler pan on the recommended rack position. For brown exterior and rare interior, the meatshould be close to the burner. Place further down if you wish meat well done. Excessive smoking may occur if meat is placed too close to the oven burner. _
1I
The broiler insert CANNOT be covered with aluminum foil as this prevents fat from draining into pan below. However, for easier cleaning, the broiler pan can be lined with foil Do not use disposable
NOTE: Below are recommended rack positions. Remember,the closer to the flame,the quicker the food cooks. When
BROILING CHART
([
STEAKS 1-inch
2 2 2
140°F rare 160°F medium 170°F well done
8 to 12 min. 12 to 16 min. 16 to 22 min.
HAMBURGER PATI'IES 3/4 to 1-inch
2 2 2
140°F rare 160°F medium 170°F well done
10 to 12 min. 12 to 14 min. 14 to 18 rain.
FISH FILLETS, fresh or thawed 1-inch
2
flaky
14 to 20 min.
BACON POR_CHoPS 1/2-inch * Rack 1 is the top rack position. ** Turn thermostat to 450°F. -14-
2
crisp
5 to 10 rain. t5{0 20 min_
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