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8
Temperature Change
The oven temperature can be changed when the oven(s) are in
the Sabbath Mode. No tones will sound, and the display will not
change. The heating elements will not turn on or off for a random
time, anywhere from 16 to 24 seconds. It may take up to one-half
hour for the oven to change temperature.
Number keys 1 through 0 represent temperatures.
Use the following chart as a guide.
To Change Temperature:
Initially on double ovens, the cavities can be set for independent
temperatures. However, once Sabbath Mode is running, if the
temperature is changed both cavities will use the new
temperature.
1. Touch the number key from the chart.
2. Touch START.
OVEN USE
Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.
During oven use, the heating elements will not remain on, but will
cycle on and off throughout oven operation.
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.
■ 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 ½" (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.
RACKS
■ 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, then lift out. Use the following illustration and charts as a
guide.
Traditional Cooking
Convection Cooking
NOTE: An “f” after the rack position number indicates that the flat
rack should be used, and an “ro” indicates that the roll-out rack
should be used.
Rack positions for Convection and Non-Convection ovens
1-rack baking: 3f, Bake and Convect Bake (Rapid and Std
Preheat)
2-rack baking: 2f and 5f, Bake and Convect Bake (Std Preheat)
3-rack baking: 1ro, 3f, 5f or 1ro, 4f, 6f; Convect Bake (Std
Preheat)
Roasting small cuts of meat and poultry: 2f, Bake and Convect
Roast
Roasting large cuts of meat and poultry: 1ro, Bake and Convect
Roast
NUMBER KEY OVEN TEMPERATURE
1 170°F (76°C)
2 200°F (93°C)
3 225°F (107°C)
4 250°F (121°C)
5 300°F (148°C)
6 325°F (162°C)
7 350°F (176°C)
8 375°F (190°C)
9 400°F (204°C)
0 450°F (232°C)
FOOD RACK POSITION*
Large roasts, turkeys, angel food,
bundt cakes, quick breads, pies
1 or 2
Yeast breads, casseroles, meat and
poultry
2
Cookies, biscuits, muffins, cakes 2 or 3 when single-rack
baking; 2f and 5f when
multi-rack baking
OVEN SETTING NUMBER OF
RACKS USED
RACK
POSITION(S)
Rapid Preheat Bake 1 3
Rapid Preheat
Convection Bake
13
Convection Bake 1 1, 2 or 3
Convection Bake 2 2 and 5
Convection Bake 3 1ro, 3 and 5 or 1ro,
4 and 6
Convection Roast 1 1 or 2
Convection Broil 1 4, 5 or 6
1
2
3
4
5
6
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