11
Control Lock
The Control Lock shuts down the control panel pads to prevent
unintended use of the oven. The Control Lock is preset off;
however, it can be enabled.
When the control is locked, only the TIMER SET/START and
TIMER CANCEL pads will function.
The Control Lock is preset unlocked, but can be locked.
Before locking, make sure the oven, the Timer and Timed Cooking
are off.
To Lock:
1. Open the oven door.
2. Press and hold the number pad 3 CONTROL LOCK for
5 seconds.
A single tone will sound, and “START?” will appear on the
display.
3. Press START. “CONTROL LOCK” and a picture of a lock will
appear on the display.
To Unlock:
1. Open the oven door.
2. Press and hold the number pad 3 CONTROL LOCK for
5 seconds.
A single tone will sound, and “CONTROL LOCK” and a picture
of a lock will disappear from the display.
Oven Temperature Control
IMPORTANT: Do not use a thermometer to measure oven
temperature because opening the oven door during cycling may
give incorrect readings.
The oven provides accurate temperatures; however, it may cook
faster or slower than your previous oven, so the temperature
calibration can be adjusted. It can be changed in Fahrenheit or
Celsius.
A minus sign means the oven will be cooler by the displayed
amount. No sign means the oven will be warmer by the displayed
amount. Use the following chart as a guide.
To Adjust Oven Temperature Calibration:
1. Open the oven door.
2. Press CANCEL OFF.
3. Press and hold BAKE for 5 seconds.
The oven display shows the current calibration, for example,
“0° CAL COOK TEMP.”
4. Press BAKE to increase and BROIL/MAXI//ECONO to
decrease the temperature in 5
°
F (3
°
C) amounts. The
adjustment can be set between 35°F (21
°
C) and
-35°F (-21
°
C).
5. Press START.
OVEN USE
Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off. Exposure to the fumes may result in death to
certain birds. Always move birds to another closed and well
ventilated room.
Aluminum Foil
IMPORTANT: Do not line the oven bottom with any type of foil,
liners or cookware because permanent damage will occur to the
oven bottom finish.
■
On those models with bottom vents, do not block or cover the
oven bottom vents.
■
Do not cover entire rack with foil because air must be able to
move freely for best cooking results.
■
To catch spills, place foil on rack below dish. Make sure foil is
at least 1 in. (2.5 cm) larger than the dish and that it is turned
up at the edges.
Positioning Racks and Bakeware
IMPORTANT: Never place food or bakeware directly on the oven
door or bottom. Permanent damage will occur to the porcelain
finish.
RACKS
NOTES:
■
Position racks before turning the oven on.
■
Do not move racks with bakeware on them.
■
Make sure racks are level.
To move a rack, pull it out to the stop position, raise the front
edge, then lift out. Use the following illustration and chart as a
guide.
ADJUSTMENT °F
(AUTOMATIC °C CHANGE)
COOKS FOOD
5° to 10°F (3° to 6°C)
...a little more
15° to 20°F (8° to 11°C)
...moderately more
25° to 35°F (14° to 19°C)
...much more
-5° to -10°F (-3° to -6°C)
...a little less
-15° to -20°F (-8° to -11°C)
...moderately less
-25° to -35°F (-14° to -19°C)
...much less
FOOD
RACK POSITION
Frozen pies, large roasts, turkeys,
angel food cakes
1 or 2
Bundt cakes, most quick breads,
yeast breads, casseroles, meats
2
Cookies, biscuits, muffins, cakes,
nonfrozen pies
2 or 3
1
2
3
4
5
