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Styles 1,2, 3 & 4 - Electronic Oven Controls
The oven control
is set to automatically
shut off the oven
12 hours after the oven turns
on. This will not interfere
with any
timed
or delayed
cook function.
Style I - Electronic
Oven
Control
The 12-hour
shutoff
feature may be turned
off on Style 1
electronic
oven controls.
To Set: Press and hold DELAY for 5 seconds.
12 HR SHUT-OFF
ON will appear on the display.
Press and hold DELAY again for
5 seconds
to turn off.
IMPORTANT:
Do not use a thermometer
to measure
oven
temperature
because
opening
the oven door may cause 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
-10°F (-5°C)
...a little less
-20°F (-10°C)
...moderately
less
-30°F (-15°C)
...much
less
To Adjust
Oven Temperature
Calibration:
Style I
- Electronic
Oven
Control
1.
Press and hold OVEN LIGHT for 3 seconds
until the oven
display
shows the current
calibration.
For example,
"°F" will
appear on the display.
Press the TEMP "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
-30°F (-15°C).
Press START.
2.
3.
Styles 2, 3 & 4 - Electronic Oven Controls
1.
2.
Press and hold BAKE for 5 seconds
until the oven display
shows the current calibration,
for example
"0°F CAL" or "00."
Press the TEMP, TEMP/TIME
or 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°O) and -30°F (-15°O).
3.
Press START.
OVENUSE
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.
IMPORTANT:
To avoid permanent
damage
to the oven bottom
finish, do not line the oven bottom
with any type of foil, liners or
cookware.
•
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 1/2" (1.3 cm) larger than the dish and that it is turned
up at the edges.
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, and then lift out. Use the following
illustration
and charts as
a guide.
3_,
Traditional Cooking
FOOD
RACK POSITION
Large roasts, turkeys,
angel food,
1 or 2
bundt and tube cakes, quick
breads,
pies
Yeast breads,
casseroles,
meat and
2
poultry
Cookies,
biscuits,
muffins,
cakes
2 or 3
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
15
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