Setting Oven Controls
Setting the Warm & Hold TM Feature
The Warm & Hold _pad turns ON the Warm & Hold feature and will maintain anoven temperature of 170°F (77°C),
The Warm & Hold feature will keep oven baked foods warm for serving up to 3 hours after cooking hasfinished. After 3
hours the Warm & Hold feature will shut the oven OFF. The Warm & Hold feature may be used without any other cooking
operations or can beused after cooking hasfinished using BAKE, CONVECTION BAKE, CONVECTION ROAST.
The Warm &Hold feature may be used with TIMED BAKE if you wish to have the Warm & Hold feature turn ON
automatically when cooking has finished. The Timed Bake features require you to set start time and the amount of
cooking time. With this information the control can calculate the time when cooking will complete and can then start the
Warm & Hold feature automatically.
INSTRUCTIONS PRESS DISPLAY
To set Warm & Hold
1, Arrange interior oven racks and place food in oven,
2. Press _. "HLd" will appear in the display (Figure 1).
Note: If nopad is touched within 25 seconds the request to turn
ON Warm & Hold feature will be cancelled.
3. Press _. The oven icon willappear in the display (Figure 2).
4" T° turn the Warm & H°ld OFF at any time press O" O
Note: The Warm & Hold feature will automatically turn OFF after
3 hours.
To set Warm & Hold to turn ON automatically
1, Arrange interior oven racks and place food in oven, Set the oven
properly for Timed Bake or Delayed Timed Bake,
2. Press _. (Figure 3)
Note: If nopad is touched within 25 seconds the request to turn
ON Warm & Hold feature all functions previously programmed will
be cleared.
3. Press _. "HLd" will disappear and the temperature will be
displayed (Figure 4). The Warm & Hold mode is set to turn ON
automatically after Timed Bake has finished (See Figure 2).
4. To turn the Warm & Hold feature OFF at any time press ('_To_. (_To_
Note: The Warm & Hold feature will automatically turn OFF after
3 hours.
Pressing _ at any time will stop all oven baking operations. @
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Figure 1
Figure 2
Figure 3
Figure 4