12
Oven Cooking
Control Panel
Using the Touchpads
• Press the desired pad.
• Press the
More+
or
Less-
pad to enter time or temperature.
• A beep will sound when any pad is touched.
• A double beep will sound if a programming error occurs.
Important:
Four seconds after pressing the
More+
or
Less-
pad, the time or temperature will automatically be entered. If
more than 30 seconds elapse between touching a function pad
and the
More+
or
Less-
pad, the function will be canceled and
the display will return to the previous display.
Broil
Use for broiling and top browning.
Bake
Use for baking and roasting.
More+
or
Enters or changes time, oven temperature.
Less-
Sets HI or LO broil.
Timer
Sets Timer.
Cook & Hold
Bakes for a preset time, then holds food
warm for 1 hour.
Clean
Use to set self-clean cycle.
Delay
Programs the oven to start baking at a
later time.
Clock
Use to set time-of-day clock.
Keep Warm
Use to keep cooked food warm in oven.
CANCEL
Cancels all operations except Timer
and Clock.
Clock
The clock can be set to display time in a 12-hour or 24-hour
format. The clock is set at the factory for the 12-hour format.
To change the clock to 24-hour format:
1. Press and hold the
CANCEL
and
Delay
pads for
three
seconds.
2. Press the
More+
or
Less -
pad to
select 12 or 24 hour.
3. Set the time of day following the
directions below.
To set the Clock:
1. Press the
Clock
pad.
• The colon flashes in the display.
2. Press the
More+
or
Less-
pad to set the
time of day.
• Colon continues flashing.
3. Press the
Clock
pad again or wait
four
seconds. The colon stops flashing.
When electrical power is supplied or after a power
interruption, the last clock time before power was interrupted
will flash.
To recall the time of day when another time function is
showing, press the
Clock
pad.
Clock time cannot be changed when the oven has been
programmed for Delay Cook or Delay Clean or Cook & Hold.
Select
Avoid
Flat, smooth-bottom
Pans with grooved or warped bottoms.
pans.
Pans with uneven bottoms do not cook
efficiently and sometimes may not
boil liquid.
Heavy-gauge pans.
Very thin-gauge metal or glass pans.
Pans that are the
Pans smaller or larger than the
same size as the
element by 1 inch.
element.
Secure handles.
Cookware with loose or broken handles.
Heavy handles that tilt the pan.
Tight-fitting lids.
Loose-fitting lids.
Flat bottom woks.
Woks with a ring-stand bottom.
Canning and Oversize
Cookware
All canners and large pots must have flat bottoms and
must be made from heavy-gauge materials.
This is critical
on smoothtop surfaces. The base must not be more than
1 inch larger than the element.
When canners and pots do not meet these standards, cooking
times may be longer, and cooktops may be damaged.
Some canners are designed with smaller bases for use on
smoothtop surfaces.
When canning, use the High heat setting only until the
water comes to a boil
or pressure is reached in the canner.
Reduce to the lowest heat setting that maintains the boil or
pressure. If the heat is not turned down, the cooktop may be
damaged.
Cont.
