Timer
The Timer can be set in minutes and seconds or hours and minutes and counts down the set time.
NOTE: The Timer does not start or stop the oven.
1.Press TIMER SET/START.
Press again to switch from MIN/SEC and HR/MIN.
If no action is taken after 4 minutes, the display will return to the time of day mode.
2.Press the number pads to set length of time.
3.Press TIMER SET/START to start the timer.
If not pressed within 4 minutes, the display will return to the time of day mode and the programmed function will be canceled.
When the set time ends, timer completion tones will sound, then reminder tones will sound every minute.
4.Press TIMER OFF anytime to cancel the Timer and/or stop reminder tones.
Remember, if OFF is pressed, the oven will turn off.
5.The time can be reset during the countdown by repeating the above steps.
OVEN USE
Odors and smoke are normal when the oven is used the first few times, or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive to the fumes given off. Exposure to the fumes may result in death to certain birds. Always move birds to another closed and well ventilated room.
Aluminum Foil
IMPORTANT: Do not line the oven bottom with any type of foil, liners or cookware because permanent damage will occur to the oven bottom finish.
■On those models with bottom vents, do not block or cover the oven bottom vents.
■Do not cover entire rack with foil because air must be able to move freely for best cooking results.
■To catch spills, place foil on rack below dish. Make sure foil is at least ½" (1.25 cm) larger than the dish and that it is turned up at the edges.
Bakeware
The bakeware material affects cooking results. Follow manufacturer’s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide.
BAKEWARE/RECOMMENDATIONS
RESULTS
Light colored | ■ Use temperature and time recommended |
aluminum | in recipe. |
■Light golden crusts
■Even browning
Dark aluminum and | ■ May need to reduce baking temperatures | ||
other bakeware | 25°F (15°C). | ||
with dark, dull and/ | ■ Use suggested baking time. | ||
or nonstick finish | |||
■ For pies, breads and casseroles, use | |||
■ | Brown, crisp | ||
| crusts | temperature recommended in recipe. | |
|
| ■ Place rack in center of oven. | |
|
| ||
Insulated cookie | ■ Place in the bottom third of oven. | ||
sheets or baking | ■ May need to increase baking time. | ||
pans | |||
| |||
■ | Little or no |
| |
| bottom |
| |
| browning |
| |
|
| ||
Stainless steel | ■ May need to increase baking time. | ||
■Light, golden crusts
■Uneven browning
Stoneware | ■ Follow manufacturer’s instructions. |
■Crisp crusts
Ovenproof | ■ May need to reduce baking temperatures |
glassware, ceramic | 25°F (15°C). |
glass or ceramic |
|
■ Brown, crisp |
|
crusts |
|
MeatThermometer
On models without a temperature probe, always rely on a meat thermometer to determine doneness of meat and poultry. The internal temperature, not appearance, is what counts. A meat thermometer is not supplied with this appliance.
■Insert the thermometer into the center of the thickest portion of the meat or inner thigh or breast of poultry. The tip of the thermometer should not touch fat, bone or gristle.
■After reading the thermometer once, push it into the meat ½" (1.25 cm) more and read again. If the temperature drops, cook the meat or poultry longer.
■Check all meat in 2 or 3 places.
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