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20
Oven Controls
Adjusting oven temperature
The appliance has been factory calibrated and tested to ensure
an accurate baking temperature, known as the User Preference
Offset (UPO). For the first few uses, follow your recipe times
and temperature recommendations carefully. If you think the
oven is cooking too hot or too cool for your recipe times, you
may adjust the control so the oven cooks hotter or cooler than
the oven temperature displayed.
The oven temperature may be increased as much as +35°F
(+19°C) or decreased -35°F (-19°C) from the factory cali-
brated settings.
To adjust oven temperature:
1. Press Bake and hold for 3 seconds. The UPO value will
appear in the display with a degree sign.
2. The display now indicates the amount of degrees offset
from the original factory temperature setting. If the control
still has the original factory calibration, the display will
read 0.
3. The temperature may be adjusted up or down 35°F (19°C),
in 1°F increments by pressing and holding or .
Adjust until the desired amount of temperature offset
appears in the display and the oven will save the setting
automatically.
4. If the STOP key is pressed during the programming mode,
the UPO value will remain unchanged.
Important notes:
• Oven temperature adjustments made will not change the
Broil temperatures.
• Do not use oven thermometers such as those found in
grocery stores to check the temperature settings inside your
oven. These oven thermometers may vary as much as 20°F
to 40°F degrees from actual temperatures.
• The oven temperature adjustment may be made if your
oven control has been set to display °C temperatures.
Minimum and maximum settings for °C is plus (+) or minus
(-) 19°C.
• If the display mode is set for °C, adjustments made will be
in 1°C increments on each press of or .
Food item Rack Position Temp
Cook time in minutes
1st side 2nd side
Internal Temp Doneness
Steak 1” thick 5th Hi 6 4 140°F (60°C) Rare**
Steak 1” thick 5th Hi 8 7 170°F (77°C) Well
Pork Chops 3/4 “thick 5th Hi 13 11 170°F (77°C) Well
Chicken Breast-
Bone In (3 lbs with skin)
4th Hi 30 30 170°F (77°C) Well
Chicken Boneless (up to
3lbs)
3rd Hi 13 11 170°F (77°C) Well
Fish 3rd Hi as directed
as directed
170°F (77°C) Well
Shrimp 3rd Hi 170°F (77°C) Well
Hamburger 1” thick 5th Hi 8 8 140°F (60°C) Rare**
Hamburger 1” thick 5th Hi 10 10 170°F (77°C) Well
** The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C) means some food poisoning
organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.) The lowest temperature recommended by the USDA is
145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC).
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