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7
Control Lock
The Control Lock function blocks the control panel pads to avoid
unintended use of cook functions.
When the control is locked, only Clock, Oven Light and Timer
Set/Off 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. Elements will cycle on and off as needed to provide
consistent temperature but may run slightly hot or cool at any
point in time due to this cycling. Most thermometers are slow
to react to temperature change and will not provide an accurate
reading due to this cycling.
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
(ADJUSTMENT °C)
COOKS FOOD
10°F (6°C) ...a little more
20°F (11°C) ...moderately more
30°F (17°C) ...much more
-10°F (-6°C) ...a little less
-20°F (-11°C) ...moderately less
-30°F (-17°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 “00.”
2. Press the TEMP/TIME “up” or “down” arrow pad(s) to
increase or to decrease the temperature in 10°F (6°C)
amounts. The adjustment can be set between 30°F (17°C)
and -30°F (-17°C).
3. Press START to save the adjustment, or press Cancel to exit
without change.
OVEN USE
Odors and smoke are normal when the oven is used the rst 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
nish and the broiler door handle, 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
nish, do not place food or bakeware directly on the oven door or
bottom.
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.
FOOD PREHEAT
TIME
RACK
POSITION
Cookies, layer cakes, biscuits 8-9 minutes 2-4
Quick bread, angel food,
bundt cakes, pies, pizza
7 minutes 3
Mufns, cupcakes, brownies 6 minutes 4
Large roasts or poultry N/A 2
Casseroles 8-9 minutes 3
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow
2" (5cm) of space around bakeware and oven walls. Use the
following chart as a guide.
NUMBER OF
PAN(S)
POSITION ON RACK
1 Center of rack.
2 Side by side or slightly staggered.
3 or 4 Use racks 2 and 4. Position bakeware on
racks as shown.
5
4
3
2
1
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