A minus sign means the oven will be cooler by the displayed amount. The absence of a sign means the oven will be warmer by the displayed amount. Use the following chart as a guide.
ADJUSTMENT °F | COOKS FOOD |
(ADJUSTMENT °C) |
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|
|
5° to 10°F (3° to 6°C) | ...a little more |
|
|
15° to 20°F (9° to 12°C) | ...moderately more |
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|
25° to 35°F (15° to 21°C) | ...much more |
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|
...a little less | |
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...moderately less | |
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|
...much less |
To Adjust Oven Temperature Calibration:
1.Press and hold BAKE until the oven display shows the current calibration, for example, “0°F CAL COOK TEMP,” if not yet adjusted, or about 5 seconds.
2.On double ovens only, press UPPER OVEN or LOWER OVEN to select oven.
Each oven calibration can be independently set.
3.Press BAKE to increase and BROIL to decrease the temperature in 5° F (3° C) amounts. The adjustment can be set between 35°F (21° C) and
4.Press START.
OVEN USE
Odors and smoke are normal when the oven is used the first few times, or when it is heavily soiled.
During oven use, the heating elements will not remain on, but will cycle on and off throughout oven operation.
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.
AluminumFoil
IMPORTANT: To avoid permanent damage to the oven bottom finish, do not line the oven bottom with any type of foil, liners or cookware.
■For best cooking results, do not cover entire rack with foil because air must be able to move freely.
■To catch spills, place foil on rack below dish. Make sure foil is at least ½" (1.3 cm) larger than the dish and that it is turned up at the edges.
Positioning RacksandBakeware
IMPORTANT: To avoid permanent damage to the porcelain finish, do not place food or bakeware directly on the oven door or bottom.
RACKS
■Position racks before turning on the oven.
■Do not position racks with bakeware on them.
■Make sure racks are level.
To move a rack, pull it out to the stop position, raise the front edge, and then lift out. Use the following illustration and charts as a guide.
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4
3
2
1
Traditional Cooking
FOOD | RACK POSITION |
Large roasts, turkeys, angel food, | 1 or 2 |
bundt and tube cakes, quick |
|
breads, pies |
|
|
|
Yeast breads, casseroles, meat and | 2 |
poultry |
|
|
|
Cookies, biscuits, muffins, cakes | 2 or 3 |
|
|
Convection Cooking
FUNCTION | NUMBER OF | RACK |
| RACKS USED | POSITION(S) |
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|
|
Convection baking or | 1 | 1, 2 or 3 |
roasting |
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|
|
|
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Convection baking | 2 | 2 and 4 |
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Convection baking | 3 | 1, 3 and 5 |
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BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow 2" (5 cm) of space around bakeware and oven walls. Use the following chart as a guide.
NUMBER | POSITION ON RACK |
OF PAN(S) |
|
|
|
1Center of rack.
2Side by side or slightly staggered.
3 or 4 | Opposite corners on each rack. Make sure that |
| no bakeware piece is directly over another. |
|
|
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