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Usingthe SabbathFeature.(onsome models)
(Designed for use on the Jewish Sabbath and Hofidays)
How to Exit the Sabbath Feature
[] 'Ibuch the CLEAR/OFFpad.
] If the oven is cooking, wait i_)r a random
delay Ix.Hod of approximately 30
secon&s to 1 minute, until only D is in
the display.
] 'Ibuch and hold boththe BAKEand
BROILH!/LOpads, at thesametime,
until the display sho_ SE
[]
'Iitp the CLOCKpad until ONor OFF
appeals in the display. 0Nindicates
that the oven will automatically turn
ott atier 12 hours. 0FFindicates that
the oven will not automatically turn ott:
See the SpeciaIFeatures section fbr an
explanation of the 12HourShubOff
f;t.ature.
[] 'Ibuch the START/ONpad.
NOTE:If apoweroutageoccurredwhiletheovenwas
in Sabbath,theovenwill automaticallyturnoffandstay
off evenwhenthepowerreturn&Theovencontrol
mustbereset.
Adjust the oventhennostatmDo # 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: Thisadjustment will not affect the broiling or the self-cleaning temperatures. The adjustment will be
retained in memory after a power failure.
To Adjust the Thermostat
[]
[]
[]
Touch the BAKEand BROILHI/LO
pads at the same time for 3 seconds
until the display shows SF.
Touch the BAKEpad. A twomligit
number shows in the display.
The oven temperature can be
adjusted up m (+) BS°Fhotter or (-)
BS°Fcooler. Touch the + pad to
increase the temperature in l<tegree
increments.
[] When you have made the
adjustment, much the START/ONpad
to go back m the time of day display.
Use your oven as you would
normally.
NOTE:Thisadjustmentwill notaffectthebroiling
orself-cleaningtemperatures.Itwillberetained
inmemoryafterapowerfailure.
Touch the - pad to decrease the
temperature in l_egree increments.
Thetypeofmargarine will affect bakingperformance!
Q
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. Thelower the fat
content of a spread product, the more noticeable these differences become.
Federal standards require products labeled "margarine" m contain at least 80% fht by weight. Low-Pat spreads,
on the other hand, contain less fat and more water: The high moisture content of these spreads affects the
texture and flavor of baked goods. For hest results with your old favorite recipes, use margarine, butter or
stick spreads containing at least 70% vegetable oil.
18
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