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TABLE OF CONTENTS
OVEN SAFETY .................................................................. 3
PARTS AND FEATURES .................................................. 5
ELECTRONIC OVEN CONTROL ..................................... 6
Displays ........................................................................................ 6
Start .............................................................................................. 6
Lower Oven Cancel /Off,
Upper Oven Cancel /Off and Cancel Off .................................... 6
Clock ............................................................................................ 6
Tones ............................................................................................ 7
Fahrenheit and Celsius ................................................................. 7
Timer ............................................................................................. 7
Control Lock ................................................................................. 7
Oven Temperature Control .......................................................... 8
Sabbath Mode .............................................................................. 8
OVEN USE ........................................................................... 9
Aluminum Foil............................................................................... 9
Positioning Racks and Bakeware ................................................ 9
Bakeware .................................................................................... 10
Meat Thermometer ..................................................................... 10
Oven Vent(s) ............................................................................... 10
Baking and Roasting .................................................................. 11
Convection Baking ..................................................................... 11
Convection Roasting .................................................................. 12
Maxi and Econo Broiling ............................................................ 12
Convection Broiling .................................................................... 13
Convect Full Meal ...................................................................... 14
Convection Temperature Conversion ........................................ 15
Dehydrating ................................................................................ 16
Proofing Bread ........................................................................... 16
Temperature Probe .................................................................... 17
Timed Cooking ........................................................................... 18
OVEN CARE ....................................................................... 19
Self-Cleaning Cycle .................................................................... 19
Cleaning ...................................................................................... 20
Oven Lights ................................................................................ 21
Oven Door .................................................................................. 21
TROUBLESHOOTING ....................................................... 22
ASSISTANCE OR SERVICE ............................................. 23
In the U.S.A ................................................................................ 23
In Canada ................................................................................... 23
WARRANTY ....................................................................... 24
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