Temperature Change
The oven temperature can be changed when the oven is in the Sabbath Mode. No tones will sound, and the display will not change. The heating elements will not turn on or off for a random time, anywhere from 16 to 24 seconds. It may take up to
Number keys 1 through 0 represent temperatures. Use the following chart as a guide.
NUMBER KEY | OVEN TEMPERATURE |
1 | 170°F (76°C) |
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2 | 200°F (93°C) |
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3 | 225°F (107°C) |
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4 | 250°F (121°C) |
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5 | 300°F (148°C) |
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6 | 325°F (162°C) |
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7 | 350°F (176°C) |
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8 | 375°F (190°C) |
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9 | 400°F (204°C) |
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0 | 450°F (232°C) |
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To Change Temperature:
1.Touch the number key from the chart.
2.Touch 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 or liner.
■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 Racks and Bakeware
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, then lift out. Use the following illustration and charts as a guide.
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Traditional Cooking
FOOD | RACK POSITION* |
Large roasts, turkeys, angel food, | 1 or 2 |
bundt cakes, quick breads, pies |
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Yeast breads, casseroles, meat and | 2 |
poultry |
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Cookies, biscuits, muffins, cakes | 2 or 3 when |
| baking; 2f and 5f when |
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Convection Cooking
OVEN SETTING | NUMBER OF | RACK |
| RACKS USED | POSITION(S) |
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Rapid Preheat Bake | 1 | 3 |
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Rapid Preheat | 1 | 3 |
Convection Bake |
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Convection Bake | 1 | 1, 2 or 3 |
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Convection Bake | 2 | 2 and 5 |
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Convection Bake | 3 | 1ro, 3 and 5 or 1ro, |
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| 4 and 6 |
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Convection Roast | 1 | 1 or 2 |
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Convection Broil | 1 | 4, 5 or 6 |
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NOTE: An “f” after the rack position number indicates that the flat rack should be used, and an “ro” indicates that the
Rack positions for Convection and Non-Convection ovens
Roasting small cuts of meat and poultry: 2f, Bake and Convect Roast
Roasting large cuts of meat and poultry: 1ro, Bake and Convect Roast
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