USING YOUR RANGE
TONES
Tones tell you if a function is entered correctly or not. They also tell you when a cycle is completed.
To shut off all tones except the
Press and hold STOP TIME for 5 seconds. A short tone will sound to tell you the tones have been changed. Repeat to turn the tones back on. You will see “oFF” for 3 seconds when the tones are turned off and “on” for 3 seconds when they are turned on.
Press and hold DELAY START TIME for 5 seconds. A short tone will sound to tell you the tones have been changed. Either “HI” or “LO” will appear on the time display for 3 seconds to show the volume you chose.
BAKING/ROASTING
IMPORTANT:
•Never try to light the oven burner during a power failure.
•Never place food on the oven door or oven bottom.Your oven is designed with the ACCUBAKE® temperature management system to constantly monitor oven temperature. The burner element will cycle, as needed, to maintain the desired temperature. This feature is automatically activated when the oven is in operation.
1.Place the racks where you need them in the oven. For more information, see
Front | “Positioning racks” |
| under “Using the Oven”, |
| earlier in this section. |
Rear |
|
| 2. Choose the bake setting. | PRESS | YOU SEE |
| BAKE | F |
|
| |
|
| BAKE |
3.Set the temperature (optional).
Do this step if you want to set a temperature other than 350°F. Press ▲ to raise the temperature or ▼ to lower the temperature in 5°F amounts. Use these pads until the desired temperature shows on the small display.
PRESS | YOU SEE |
TEMP | F |
| |
| BAKE |
(example for bake at 375°F)
4.When roasting, put your food in the oven. You do not have to preheat the oven when roasting, unless your recipe
recommends it. NOTE: The oven will cook normally even though the preheat conditioning timer is displayed.
Roasting meats and poultry
•For even cooking, place the meat on a rack in a shallow pan. This keeps the meat out of the drippings and allows the heat to circulate better.
•Use a meat thermometer for the most accurate doneness. Insert it so the tip is in the center of the largest muscle or thickest portion of the meat or poultry. Make sure the thermometer is not touching bone, fat, or the bottom of the pan.
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