User manual LG LDE3037ST

[. . . ] Please read this guide thoroughly before operating and keep it handy for reference at all times. 12 Settings 12 Clock 12 Timer on/off 13 Oven temperature adjustment 13 Preheating alarm light 13 Beeper volume 13 Fahrenheit or celsius 14 Oven light 14 Lockout 14 Start time 15 Cook time 16 USING THE COOKTOP 16 Cooking areas 16 Using the cooktop elements 17 Using the proper cookware 24 Cleaning the glass/ceramic cooktop 25 Self clean 28 EasyCleanTM 30 Cleaning the exterior 30 Changing the oven light 31 Removing & replacing the lift-off oven door 32 Door care instructions Read and follow all instructions before using your oven to prevent the risk of fire, electric shock, personal injury, or damage when using the range. Always contact your service agent or manufacturer about problems that you do not understand. This symbol alerts you to potential hazards that can result in property damage and/or serious bodily harm or death. [. . . ] Adhere to the recommended broil settings and cooking guidelines in the chart on the following page whenever possible. The size, weight, thickness, starting temperature, and your preference of doneness will affect broiling times. For best results when broiling, use a pan designed for broiling (refer to the Fig. When doing the broil cook on the rack position `E' in the lower oven, use the offset rack provided for better cooking result. Ground Beef Well done 2-3 Steaks less than 1" thick cook Chicken 1 whole cut up 2 to 21/2 A Well done 2 (1" thick) about 1 lb. Brush with melted butter before Brush with lemon butter before This chart is only for reference. Steaks and chops should always be allowed to rest for Five minutes before cutting into them and eating. This allows the heat to distribute evenly through the food and creates a more tender and juicy result. Consider removing thick pieces of meat from the refrigerator 30 minutes prior to cooking. This will help them cook more quickly and evenly, and will produce less smoke when broiling. Please note that cooking times will likely be shorter than the times indicated in the Broiling Chart. For bone-in steaks or chops that have been "Frenched" (all meat removed from around the bone), wrap the exposed sections of bone in foil to reduce burning. seafood · When broiling skin-on fish, always use the Medium Broil setting and always broil the skin side last. It is a good idea to rub a thin coating of oil on the surface of the broiling pan before cooking to reduce sticking, especially with fish and seafood. vegetables · Toss your vegetables lightly in oil before cooking to The WARM function will keep cooked food warm for serving up to 3 hours after cooking has finished. The Warm function may be used without any other cooking operations or can be used after cooking has finished using TIMED BAKE or DELAYED TIMED BAKE. Press the COOK TIME button and enter the cooktime using the number buttons. When cooking is finished, press the CLEAR OFF button to cancel the WARM function. pROOF Setting the PROOF function: This feature maintains a warm oven for rising yeast leavened products before baking. Press the CLEAR OFF button when proofing is To avoid lowering the oven temperature and lengthening proofing time, do not open the oven door unnecessarily. The proofing oven temperature is not hot enough to keep foods at safe temperatures. For your safety, wear an oven mitt or potholder while cleaning the hot cooking surface. [. . . ] LOCKED is on in the display when you want to cook The oven door is locked because the temperature inside the oven has not dropped below the locking temperature. Burning or oily odor emitting from the vent This is normal in a new oven and will disappear in time. - To speed the process, set a self clean cycle for a minimum of 3 hours. - Apply a small amount of vegetable oil to a paper towel and wipe the edges of the oven racks with the paper towel. [. . . ]