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UsingtheSabbathFeature.
(Designed for use on the Jewish Sabbath and Holidays) (on some models)
How to Ex# the Sabbath Feature
[]
[]
[]
"]'ou(h the CLEAR/OFFpad.
It the oxen is ( poking, wail for 9.random
delay period of appl oximate b 30
se(onds to 1 minuw, tmdl onlx D is in
die display.
"Ibud_ and hold both dm BAKE and
BROIL HI/LO pads, at the same time,
undl the displa} shows SE
] "[:ap the CLOCKpad until ONor OFF
appears ill the display. ON indk ates that
tile oven will automaticalh ttllTn off a/ier
12 hours. OFFindicates that the oven
will not amomaticalN ttlrll O//i See
tile Special Features section R)r an
ext_lanation of the 12Hour Shut-Off
/carafe.
] "['oudl the START/ON pad.
NOTE: If a power outage occurred while theoven was
in Sabbath, theoven will automatically turn off and stay
off even when thepower returns, Theoven coetro/
must bereset.
Adjustthe oventhermostat Do # yourself!
Youmay find that your new oven cooks differently than the one it replaced. Use your new oven for a few
weeks to become more familiar with it. If you still think your new oven is too hot or too cold, you can adjust
the thermostat yourself.
Donot use thermometers, such as those found in grocery stores, to check the temperature setting of your oven.
These thermometers may vary 20-40 degrees.
NOTE: This adjustment will not affect the broiling or the self-cleaning temperatures. The adjustment will be
retained in memory after a power failure.
! ii ii
To Adjust the Thermostat
[] Touch the BAKEand BROILHI/LO
pads at the same time tmtil the
displa) shows SE
[] Touch the BAKEpad. A two-digit
number shows in the displa}.
[] The oxen temperature can be
35 o_
ac!justed up to (+) , : F hotter or (-)
35°F coolen Touch the ÷pad to
increase the temperature in 1-deoTee
inci'eillents.
[] X._hen }ou haxe made the
a(!iustment, touch the START/ONpad
tl_ go back to th e tim e of day display.
Use "_o1/i" oxen ;:Is "_Oll would
n o iill;:lllxA
NOTE:Thisadjustment will not affect thebroiling
or self-cleaningtemperatures.It wff/ be retained
in memoryafter apower failure.
Touch the -pad to decrease the
temperature in 1-degree increments.
Thetypeofmargarine will affect bakingperformance!
Most recipes for baking have been developed using high-fat products such as butter or margarine (80% fat). ff you
decrease the fat, the recipe may not give the same results as with a higher-fat product.
Recipe failure can result if cakes, pies, pastries, cookies or candies are made with low-fat spreads. The lower the fat
content of a spread product, the more noticeable these differences become.
Federal standards require products labeled "i//;:lrg;:li'ine" to cont;:lin at least 80% tilt by weight. I,o\_tilt spreads,
on the other hand, contain less elt and more wamr. The high moisture content of these spreads afli_cts the
texture and flavor of baked goods. For best results with w_ur old tm.o_ite recipes, use margarine, butter or
stick spreads containing at least 70% vegetable oil.
18
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