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Repeat to unlock and remove “CONTROL LOCK” from the display. Oven Temperature Control IMPORTANT: Do not use a thermometer to measure oven temperature because opening the oven door and element or burner cycling may give incorrect readings. The oven(s) provide accurate temperatures; however, they 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 COOKS FOOD(ADJUSTMENT °C) 5° to 10°F (3° to 6°C) ...a little more 15° to 20°F (9° to 12°C) ...moderately more 25° to 35°F (15° to 21°C) ...much more -5° to -10°F (-3° to -6°C) ...a little less -15° to -20°F (-9° to -12°C) ...moderately less -25° to -35°F (-15° to -21°C) ...much less To Adjust Oven Temperature Calibration: 1. Press and hold BAKE until the oven display shows the current calibration, for example, “0°F CAL COOK TEMP,” if not yet adjusted, or about 5 seconds. 2. On double ovens only, press UPPER OVEN or LOWER OVEN to select oven. Each oven calibration can be independently set. 3. Press BAKE to increase and BROIL 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). 4. Press START. OVEN USE Odors and smoke are normal when the oven is used the first few Traditional Cooking times, or when it is heavily soiled. During oven use, the heating elements will not remain on, but will cycle on and off throughout oven operation. 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: To avoid permanent damage to the oven bottom finish, do not line the oven bottom with any type of foil, liners or cookware. ¦ For best cooking results, do not cover entire rack with foil because air must be able to move freely. ¦ To catch spills, place foil on rack below dish. Make sure foil is at least ." (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 on the oven. ¦ Do not position 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, and then lift out. Use the following illustration and charts as a guide. FOOD RACK POSITION Large roasts, turkeys, angel food, 1 or 2 bundt and tube cakes, quick breads, pies Yeast breads, casseroles, meat and 2 poultry Cookies, biscuits, muffins, cakes 2 or 3 Convection Cooking FUNCTION NUMBER OF RACK RACKS USED POSITION(S) Convection baking or 1 1, 2 or 3 roasting Convection baking 2 2 and 4 Convection baking 3 1, 3 and 5 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 POSITION ON RACK OF 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. 12345 Bakeware Oven Vent 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 ¦ Use temperature and time recommended in recipe. ¦ May need to reduce baking temperatures slightly. ¦ 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. Stainless steel ¦ May need to increase baking time. ¦ Light, golden crusts ¦ Uneven browning Stoneware/Baking stone ¦ Follow manufacturer’s instructions. ¦ Crisp crusts Ovenproof glassware, ceramic glass or ceramic ¦ May need to reduce baking temperatures slightly. ¦ Brown, crisp crusts B A C D E F Single Oven Double Oven A. Control panel D. Upper oven B. Oven vent E. Oven vent C. Oven F. Lower oven The oven vent should not be blocked or covered since it allows the release of hot air and moisture from the oven. Blocking or covering vents will cause poor air circulation, affecting cooking and cleaning results. Do not set plastics, paper or other items that could melt or burn near the oven vent. Meat Thermometer On models without a temperature probe, use a meat thermometer to determine whether meat, poultry and fish, are cooked to the desired...

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