Loading ...
Loading ...
Loading ...
UsingtheSabbathFeature.
(Designed for use on the Jewish Sabbath and Holidays)
@How to Exit the Sabbath Feature
[] Touch the CLEAR/OFFpad.
[] If the oxen is cooking, wait
tot a randon_ dela_ period of
approximately 30 seconds to
1 minute, until only D is in the
display,
[] Touch and heM both the BAKE and
BROIL HI/LO pads, atthe same time,
tmtil the display shows SF.
[] Tap the CLOCKpad until ONor OFF
appeax_ in the display, ON indicates
that the oven will automatically mrn
off after 12 hom_. OFFindicates that
the oven will not automatically mrn
ofl_ See the Special Features section
for an explanation of the 12 Hour
Shut-Off leamre.
[] Touch the START/ONpad.
NOTE:Ira poweroutageoccurredwhiletheoven
wasin Sabbath,theovenw///automaticallyturn
offandstayoffevenwhenthepowerratums.
Theovencontrolmustbereset.
Adjustthe oventhermostatmDo#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.
Do not use thermometers, such as those found in grocery stores, to check the temperature setting of your oven.
These thermometers may vary20-40 degrees.
NOTE,"This adjustment will not affect the broiling temperatures. The adjustment will be retained in memory after
apower failure.
To Adjust the Thermostat
[] Touch the BAKE and BROILHglLO
pads at the same time fin" 2 seconds
tmtil the display shows SF.
[] Touch the BAKE pad. A two-digit
number shows in the displa).
[] The oxen temperatm'e can be
a(!justed up to (+) 35°F hotter or (-)
35°F coole_: Touch the ÷pad to
increase the temperature in 1-degree
inci'ei//ents.
[] When you have made the
a(!jusunent, touch the START/ON pad
to go back to the time of day display:
Use ] Ol.lI" o_,en as VOl.i would
nommllv.
NOTE:Thisadjustmentwillnotaffectthebroiling
temperatures.It w///beretainedlbmemoryafter
apowerfa//ura.
Touch the -pad to decrease the
temperatm'e in 1-degree increments.
Thetype ofmargarine will affect bakingperformance!
Most recipes for baking have been developed using high-fat products such as butter or margarine (80% fat). If 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 "margarine" m contain at least 80% tilt by weight. I,ow-fi_t spreads,
on the other hand, contain less fiat and more water: The high moistm'e content of these spreads affects the
texture and flavor of baked goods. For best results with w)ur old tm/orite redpes, use mmgarine, butter or
stick spreads containing at least 70% vegetable oil.
12
Loading ...
Loading ...
Loading ...