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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.
BROILING TIPS
Your oven door should be open to the stop position whfle broiling (See page 14). If the door IS closed, the food WIII roast and not broil Use only !he broiler pan and grid lurnlshed with your range for broil lng They are desIgnad for proper dralnage of fal and lrqurds and help prevent spatter smoke or I~re Do not preheal when brollliTg For even broiling oil both sides slarf Ihe food on a cold pan Allow slightly more lhan half the cooking time for the 11~1side then lurn the load using tongs II you pierce Ihe meat with a lark, the lulces WIII escape When brorltng frozen meats, use one rack posItIon lower than recomb mended up lo 1% times the suggested brolllng time Tnm the outer layer of fat from steaks and chops Slrf fhe fatfy edges to keep the meat from curlkng Always put the food betng brotied on the proper rack (see chart al rrght). Food placed too close lo the broiler may spatter, smoke or catch fire For maxrmum jurcrness, salt the frrst srde lust before turnrng the meat Salt the second srde fust before serving Brush chrcken and fish with butter several times as they broil. When broiling fish, grease the grid lo prevent sticking and broil with skin side down. It is not necessary to turn fish, Never leave a soiled broiler pan in the ran e. Grease In the pan may smoke or ignite the next time oven in use 2 See page 13 for tips on cleaning the broiler pan and grid.
Most foods can broled lo avoid excessivebe browning on the HI settrng Select should be cooked to or dr 1ng of foods thal fhe LO brorl senlng the well done stage (such as thlc I pork chops or poultry) The closer the lood !s to the broil element the faster the meal browns on the outslde yet slays red to pink in the cenler Moving Ihe meal farther away from the elemenl lets the meal cook to Ihe center while brown�ng oufstde Rack Poslllon 4 = Highest 1 = Lowest 4 3 3 3 A
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Food
i
TolaI Times (Minutes)
Steak 1 Thick Rare Medium Well Done Ground Beef Pattres Medium 1� Thick Medium �/z� Thrck
9-l 1 13-15 21-23 16.18 7.9
Brorlrn IS cookrng by drrect heal from the upper oven element Tender cuts o Pmeat or marinated meal should be selected for brolllng For best results steaks and chops should be at !easl 31�� thrck After placrng food on the brofler pan, put the pan on an oven rack In the roper posrtron The at right.. Ee found In the chart recommended rack posrlron and cookrng trme can
POSITIONING
BROILER PAN (upper oven only)
Bacon
This chart is a general guide. The size, weight, thickness and starting temperature of the food, as well as your own personal preference. will affect the cook time.
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