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Press TIMER OFF or TIMER* CANCEL anytime to cancel the
Timer and reminder tones.
Remember, do not press the CANCEL pad because the oven
will turn off.
To display the time of day for 5 seconds when the timer is
counting down, press CLOCK.
The Control Lock shuts down the control panel pads to prevent
unintended
use of the oven.
When the control is locked, only the ACCUSIMMER, CLOCK SET,
OVEN LIGHT (on some models) and TIMER pads will function.
To Lock/Unlock
Control:
Before locking, make sure the oven
and Timer are off. Press and hold START for 5 seconds. A single
tone will sound, and "Loc" will appear on the display.
Repeat to unlock. "Loc" will disappear from the display.
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. No 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:
1. Press and hold BAKE for 5 seconds until the oven display
shows the current calibration, for example "0°F CAL" or "00."
2. Press the TEMP or TEMP/TIME
"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).
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:
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 block or cover the oven bottom vents.
•
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 in. (2.5 cm) larger than the dish and that it is turned
up at the edges.
IMPORTANT:
Never place food or bakeware directly on the oven
door or bottom. Permanent damage will occur to the porcelain
finish.
RACKS
Position racks before turning the oven on. Do not move 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 chart as a guide.
FOOD
RACK POSITION
Frozen pies, large roasts, turkeys, angel
1 or 2
food cakes
Bundt cakes, most quick breads, yeast
2
breads, casseroles,
meats
Cookies, biscuits, muffins, cakes, pies
2 or 3
Extra-large items
6
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow 2 in.
(5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
NUMBER OF
POSITION ON RACK
PAN(S)
1
Center of rack.
2
Side 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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