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UsingtheSabbathFeature.
(Designed for use on the Jewish Sabbath and Holidays) (on some models)
How to Exit the Sabbath Feature
[] Touch the CLEAR/OFFpad. []
[] If the oven is cooking, wait
tot a rand(nn dela_ period of
approxinmtely 30 seconds to
1 minute, until only D is in the
display.
[] Touch and hoM both the BAKE and
BROILHI/LO pads, atthe same time,
tmtil the display shows SF.
%q) the CLOCKpad tmfil ONor OFF
appeax_ in the display. ON indicates
that the oven Mll automatically mrn
off after 12 hom_. OFFindicates that
the oven will not automatically turn
off. See the Special Features secdon
for an explanation of the 12Hour
Shut-Off ieamre.
[] Touch the START/ONpad.
NOTE:Ira poweroutageoccurredwhiletheoven
wasin Sabbath,theovenwi//automaticallyturn
offandstayoffevenwhenthepowerratums.
Theovencontrolmustbereset.
AdjusttheoventhermostatmDo# 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.
[.AKE
TEMP t
To Adjust the Thermostat
[] Touch the BAKE and BROILHI/LO
pads at the same time for 2 seconds
Imtil the display shows SE
[] Touch tile BAKEpad. _Atwo-dioit
number sho_s in the displa).
[] The oxen temperatm'e can be
a(!justed up to (+) 33°F hotter or (-)
35°F coole_: Touch the +pad to
increase the temperature in 1-degree
inci'ei//ents.
[] X_q_en you have made the
a(!jllstment, touch the START/ON pad
to go back to the time of day display:
Use ] Ol.lI" ();ell as VOl.i would
nommllv.
NOTE:Thisadjustmentwillnotaffectthebroiling
temperatures.It w///beretainedlbmemon/after
apowerfai/ura.
Touch the -pad to decrease the
temperatm'e 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). 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" to contain at least 80% tilt by weight. IxmqiK spreads,
on the other hand, contain less lilt and more water. The high moistm'e content of these spreads affects the
textm'e and flavor of baked goods. For best results with w)m" old filvorite redpes, use mmgarine, butter or
stick spreads containing at least 70% vegetable oil.
12
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