Timer
The Timer can be set in minutes and seconds or hours and minutes and counts down the set time. The Timer does not start or stop the oven.
To Set:
1.Press TIMER.
The colon will flash during Timer programming.
2.Press the “up” or “down” arrow pads to set length of time.
3.Press TIMER.
The Timer will begin counting down 5 seconds after the time is set.
To display the time of day while the Timer is counting down, press CLOCK. Time of day will be displayed 5 seconds before returning to the Timer countdown.
When there is 1 minute of time remaining, a single tone will sound and the display will begin counting down in seconds.
When the Timer reaches zero, the display will show “End” and four
To Cancel:
Press TIMER twice in the Timer mode.
Oven Temperature Control
IMPORTANT: Do not use a thermometer to measure oven temperature because opening the oven door and element or burner cycling may give incorrect readings.
The oven provides accurate temperatures; however, it may cook faster or slower than your previous oven, so the temperature calibration can be adjusted. It can be changed in Fahrenheit or Celsius.
A minus sign means the oven will be cooler by the displayed amount. The absence of a minus sign means the oven will be warmer by the displayed amount. Use the following chart as a guide.
ADJUSTMENT °F | COOKS FOOD |
(ADJUSTMENT °C) |
|
|
|
5° to 10°F (3° to 6°C) | ...a little more |
|
|
15° to 20°F (9° to 12°C) | ...moderately more |
|
|
25° to 35°F (15° to 21°C) | ...much more |
|
|
...a little less | |
|
|
...moderately less | |
|
|
...much less | |
|
|
To Adjust Oven Temperature Calibration:
1.Press and hold CLOCK until the oven display shows the current calibration, for example, “00,” if not yet adjusted, or about 5 seconds.
2.Press the “up” or “down” arrow pads to increase or to decrease the temperature in 5°F (3°C) amounts. The adjustment can be set between 35°F (19°C) and
3.Press CLOCK to enter the new temperature.
Aluminum Foil
IMPORTANT: Do not line the oven bottom with any type of foil, liners or cookware because permanent damage will occur to the oven bottom finish.
■Do not cover entire rack with foil because air must be able to move freely for best cooking results.
■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: Do not place food or bakeware directly on the oven door or bottom. Permanent damage will occur to the porcelain finish.
RACKS
NOTES:
■Position racks before turning the oven on.
■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
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 |
|
|
|
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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