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Usingthe SabbathFeature.
(Designed for use on the Jewish Sabbath and Holidays) (onsomemodels)
How to Exit the Sabbath Feature
[] Tou(h the CLEAR/OFFpad.
]
dela} period at approxhnatel_ 30
seconds to 1 minute, until only D is in
the displa}:
] "[buch and hold both the BAKE and
BROIL HI/LO pa(ls, at the same time,
m)til the display SI_()_rsSE
] "lh1) the CLOCKpad m_til ONor OFF
appears in d_e disl)lay. ON indi(ams fllat
die oven will muomati(allv mrn off atier
1,2 hours. OFFindicates fllat the oven
_ill not automa{icallv {urn oil S('("
die Special Features section Jar an
explanation of the 12Hour Shut-Off
{('at Ill?e.
[] "lbud_ the StaRT/ONpad.
NOTE:Ira power outage occurred while theoven was
in Sabbath, theoven will automaticaflg turn off and stag
off even when thepower returns, Theoven control
must bereset.
Adjust the oven thermostat--Do it 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 or the self-cleaning temperatures. The adjustment will be
retained in memory after a power failure.
To Adjust the Thermostat
[] Touch the BAKE and BROIL HI/LO
pads at the same time until the
display shows SE
[] Touch the BAKEpad, A two-digit
number shows in the display:
[] The oxen temperature can be
a(!justed uI) to (+) 35°F hotte_ ()_ (-)
35°F coole_: Touch the + pad to
increase the temi)erature.... in l<legree,
inci'ei//ents.
[] X_qmn }ou have made the
a(!justment, touch the START/ON pad
to go 1)ack to the time of (la_ displa,L
Use x, OHI" o;en ;:IS veil would
n Ollll;:lllx,.
NOTE."Thisadjustment will not affect thebroiling
orse/f-c/eant))gtemperatures.It wi// be retat))ed
1)_memoryafter apower failure.
Touch the -pad to decrease the
temperature in 1-deoree_ increments.
Thetypeofmargarine 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. Thelower the fat
content of a spread product, the more noticeable these differences become.
Federal standards require products labeled "margarine" to contain at least 80% fi_t 1)y _vight. i,(mqht spreads,
on the other hand, contain less ti_t and more water: The high moisture content (ff these spreads aflb'cts the
texture and flavor (ff baked goods. For best results with vour old favorite recipes, use nlaigarine, butter or
stick spreads containing at least 70% vegetable oil.
14
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