Amana W10320693A Benutzerhandbuch

The oven vent releases hot air and moisture from the oven, and 
should not be blocked or covered. Blocking or covering the oven 
vent will cause poor air circulation, affecting cooking and 
cleaning results. Do not set plastics, paper or other items that 
could melt or burn near the oven vent.

IMPORTANT: To avoid damage to the interior finish, do not place 
food or cookware directly on the oven door or the oven bottom.

Before baking and roasting, position the racks according to the 
“Positioning Racks and Bakeware” section. When roasting, it is 
not necessary to wait for the oven to preheat before putting food 
in, unless recommended in the recipe.

1. Push in and turn the oven control knob to the desired 

temperature setting.

2. Place food in oven.

The oven burner will cycle on and off to keep the oven 
temperature at the setting.

3. Check food for doneness at minimum time in recipe. Cook 

longer if necessary.

4. Push in and turn oven control knob to OFF when finished.

The broiler is located below the oven door. The broiler pan and 
grid slide out for easy access. Always broil with the broiler and 
oven doors closed.

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To avoid damage to the broiler, do not step on or apply 
weight to the broiler door while it is open.

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Do not preheat broiler before use. Completely close broiler 
door during broiling.

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It is possible to broil longer cooking foods such as chicken 
pieces at a lower temperature to avoid overbrowning. Turn 
the knob to 400°F or 450°F, rather than Broil, for low 
temperature broiling.

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Do not use broiler cavity for storage.

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Use only the broiler pan and grid provided with the range. It is 
designed to drain juices and help avert spatter and smoke.

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For proper draining, do not cover the grid with foil. The 
bottom of the pan may be lined with aluminum foil for easier 
cleaning.

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Trim excess fat to reduce spattering. Slit the remaining fat on 
the edges to avert curling.

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Pull out oven rack to stop position before turning or removing 
food. Use tongs to turn food to avoid the loss of juices. Very 
thin cuts of fish, poultry or meat may not need to be turned.

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After broiling, remove the pan from the oven when removing 
the food. Drippings will bake on the pan if left in the heated 
oven, making cleaning more difficult.

1. Open the broiler door and take out the broiler pan and grid.

2. Place food on the grid so grease can drain down into the 

lower part of the broiler pan.

3. Place the pan on the broiler rack and close the broiler door.

4. Push in and turn the oven control knob to broiler position. The 

temperature can be lowered at any time during the broiling by 
turning the oven control knob to the desired temperature.

5. Push in and turn oven control knob to OFF position when 

finished.

For best results, place food 3" (7.0 cm) or more from the broil 
element. Times are guidelines only and may need to be adjusted 
for individual foods and tastes. 

A

Chicken
bone-in pieces,
boneless breasts

15-17
11-13

15-17
11-13

Fish Fillets 

¹₂-³₄" (1.25-1.8 cm) thick

7-8

3-4

5-6

2-3

Ground meat patties* 

³₄" (1.8 cm) thick, well-done*

11-13

6-7

Ham slice, precooked 

¹₂" (1.25 cm) thick

6-8

3-4

Lamb chops 
1" (2.5 cm) thick

14-17

8-9

Pork chops 
1" (2.5 cm) thick

19-21

9-10

Steak 
1" (2.5 cm) thick, medium rare,
medium
well-done

10-12
12-14
16-17

5-6
6-7
8-9

*Place up to 12 patties, equally spaced, on broiler grid.