Control Lock
The Control Lock function blocks the control panel pads to avoid unintended use of cook functions.
When the control is locked, only the Clock, Oven Light and Timer pads will function.
To Lock/Unlock Control: Before locking, make sure the cook functions are off. Press and hold START for 3 seconds, and “Loc” will appear on the display. Repeat to unlock. “Loc” will disappear from the display.
Oven Temperature Control
IMPORTANT: Do not use a thermometer to measure oven temperature because opening the oven door may cause the burner cycling to 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) |
|
|
|
10°F (5°C) | ...a little more |
|
|
20°F (10°C) | ...moderately more |
|
|
30°F (15°C) | ...much more |
|
|
...a little less | |
|
|
...moderately less | |
|
|
...much less | |
|
|
To Adjust Oven Temperature Calibration:
1.Press and hold BAKE for 5 seconds until the oven display shows the current calibration, for example “00.”
2.Touch the TEMP/HOUR “up” or “down” arrow pad(s) to increase or to decrease the temperature in 10°F (5°C) amounts. The adjustment can be set between 30°F (15°C) and
3.Press START.
OVEN USE
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.
Aluminum Foil
IMPORTANT: To avoid permanent damage to the oven bottom finish, do not line the oven bottom with any type of foil or liner.
■On those models with bottom vents, do not block or cover the oven bottom vents.
■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 ¹⁄₂" (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.
FOOD | RACK POSITION |
Large roasts, turkeys, angel food, bundt | 1 or 2 |
and tube cakes, quick breads, pies |
|
|
|
Yeast breads, casseroles, meat and | 2 |
poultry |
|
|
|
Cookies, biscuits, muffins, cakes | 2 or 3 |
|
|
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 OF POSITION ON RACK
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. |
|
|
RACKS
■Position racks before turning on the oven.
■Do not move racks with bakeware on them.
■Make sure racks are level.
For best performance, cook on one rack. Place the rack so the top of food will be centered in the oven. To move a rack, pull it out to the stop position, raise the front edge, then lift out.
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