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Control Lock
The Control Lock function blocks the control panel pads to avoid
unintended use of cook functions.
When the control is locked, only the CLOCK set, OVEN LIGHT
and TIMER pads will function.
To Lock/Unlock Control: Before locking, make sure the cook
functions are off. Press and hold START for 3 seconds and "Loc"
will appear on the display. Repeat to unlock. "Loc" will disappear
from the display.
Oven Temperature Control
IMPORTANT: Do not use a thermometer to measure oven
temperature because opening the oven door may cause the
burner cycling to 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. The absence of a sign means the oven will be warmer by
the displayed amount. Use the following chart as a guide.
ADJUSTMENT °F
(ADJUSTMENT °C)
10°F (5°C)
20°F (10°C)
30°F (15°C)
-10°F (-5°C)
-20°F (-10°C)
-30°F (-15°C)
To Adjust Oven Temperature Calibration:
1. Press and hold BAKE for 5 seconds until the oven display
shows the current calibration, for example "0°F CAL" or "00."
2. Touch the TEMP/HOUR "up" or "down" arrow pad(s) to
increase or to decrease the temperature in 10°F (5°C)
amounts. The adjustment can be set between 30°F (15°C)
and -30°F (-15°C).
3. 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.
COOKS FOOD
...a little more
...moderately more
...much more
...a little less
...moderately less
...much less
To catch spills, place foil on rack below dish. Make sure foil is
at least ¹⁄₂" (1.3 cm) larger than the dish and that it is turned
up at the edges.
Positioning Racks and Bakeware
IMPORTANT: To avoid permanent damage to the porcelain
finish, do not place food or bakeware directly on the oven door or
bottom.
RACKS
Position racks before turning the oven on. Do not move racks
with bakeware on them. Make sure racks are level. For best
performance, cook on one rack. Place the rack so the top of food
will be centered in the oven. To move a rack, pull it out to the stop
position, raise the front edge, then lift out.
FOOD
Frozen pies, large roasts, turkeys, angel
food cakes
Bundt cakes, most quick breads, yeast
breads, casseroles, meats
Cookies, biscuits, muffins, cakes,
nonfrozen pies
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow
2" (5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
NUMBER OF
POSITION ON RACK
PAN(S)
1
Center of rack.
2
Side by side or slightly staggered.
3 or 4
Opposite corners on each rack. Make sure
that no bakeware piece is directly over
another.
Bakeware
The bakeware material affects cooking results. Follow
manufacturer's recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
BAKEWARE/
RECOMMENDATIONS
RESULTS
Light colored
aluminum
Light golden crusts
Even browning
Dark aluminum and
other bakeware with
dark, dull and/or
nonstick finish
Brown, crisp
crusts
Insulated cookie
sheets or baking
pans
Little or no bottom
browning
RACK POSITION
1 or 2
2
2 or 3
Use temperature and time
recommended in recipe.
May need to reduce baking
temperatures 25°F (15°C).
Use suggested baking time.
For pies, breads and casseroles,
use temperature recommended in
recipe.
Place rack in center of oven.
Place in the bottom third of oven.
May need to increase baking time.
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