It is recommended that distilled water be used. The water reservoir holds 8 cups (2,000 mL) of water. For more information, see the
If you will be on vacation or not using your range for an extended period of time, you should drain the water from the reservoir. See the “Water Reservoir Drain Operation” section.
Descale
Calcium deposits or scale from water may build up in the steam generator over time. The descale indicator light will come on when it is necessary to descale. Descale the steam generator following the instructions provided in the “Descaling” section of “Range Care.”
Oven Timer
The Oven Timer can be set in hours and minutes and counts down the set time.
■The Oven Timer will not turn off the oven, except during the
■The Oven Timer is not an independent timer, it can only be used with cooking functions.
When the set time ends, “0:00” will appear on the display and a tone will sound 4 times. Four reminder tones will sound every minute and the time will count up in
OVEN USE
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.
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.
NOTE: For 208V installations it is recommended that cooking temperatures be increased by 15°F (8°C) to adjust for reduced voltage.
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
NOTES:
■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.
5
4
3
2
1
Traditional Cooking
FOOD | RACK POSITION |
|
|
Frozen pies, large roasts, turkeys, | 1 or 2 |
angel food cakes |
|
|
|
Bundt cakes, most quick breads, | 2 |
yeast breads, casseroles, meats |
|
|
|
Cookies, biscuits, muffins, cakes, | 2 or 3 |
nonfrozen pies |
|
Convection Cooking
FUNCTION | NUMBER OF | RACK |
| RACKS USED | POSITION(S) |
|
|
|
Convection baking or | 1 | 1, 2 or 3 |
roasting |
|
|
|
|
|
Convection baking | 2 | 2 and 4 |
|
|
|
Convection baking | 3 | 1, 3 and 5 |
FUNCTION | NUMBER OF | RACK |
| RACKS USED | POSITION(S) |
|
|
|
1 | 1, 2 or 3 | |
roasting |
|
|
|
|
|
Baking stone | 1 | 1 |
|
|
|
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) |
|
|
|
1 | Center of rack. |
|
|
2 | Side by side or slightly staggered. |
|
|
3 or 4 | Staggered when using more than one rack. |
| Make sure that no bakeware piece is directly |
| over another. |
|
|
12
