Non-convection Model
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Bake | Keep Warm |
Broil | My Creations |
1 of 2
Back | Start | More |
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| Select mode: |
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| Self Clean |
| Setup Menu |
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| Back |
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Menu Demonstration
The following demonstrates a sequence showing how to cook from the Main Menu using a timed bake cycle.
This manual covers different models. The locations and appearances of the features shown may not match those of your model.
1.Touch the START button or touch UPPER/LOWER OVEN button (on double oven models).
2.From the Select Mode menu, touch the quickset pad next to Bake.
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| Select mode: |
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| Bake |
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| Conversion |
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| Broil |
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3.From the Temperature menu, use the number keypad to enter desired cooking temperature.
Bake | Temperature | Cook Timer |
350˚
Range:
Set Cook Timer
Back |
| Start |
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4.Press the quickset pad next to Set Cook Timer. Enter cooking time using the number keypad to set a timer to alert you when cooking ends. The oven will turn off when the cook time expires. See “Cook Timer” section for additional information.
Bake 350 Cook Timer
00:00:00
HR: MIN: SEC
Keep Warm when done: Off Delay Start
Back |
| Start |
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5.If desired, the Keep Warm and Delay Start options can be programmed from the Cook Timer screen. See the “Keep Warm™” and “Delay Start™” sections for additional information.
6.Press START to begin preheating oven.
7.Place food in oven when the preheat signal sounds. The screen will also prompt you when to insert food. If a delay start is programmed, place food in oven when setting the mode.
WARNING
Food Poisoning Hazard
Do not let food sit in oven more than one hour before or after cooking.
Doing so can result in food poisoning or sickness.
NOTE: Do not use Delay Start for items that require a preheated oven, such as cakes, cookies and breads. If food is in the oven during preheat, it may become overcooked.
8.To change the temperature or cook time while the oven is active, touch the appropriate quickset pad, make the adjustment, and select Start.
9.Press CANCEL OVEN (CANCEL UPPER or CANCEL LOWER on double models) to turn off the oven.
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