Complete Owner's Guide

23
SETTING OVEN CONTROLS
Adjusting the oven temperature
Your appliance has been factory calibrated and tested to
ensure an accurate baking temperature. For the first few
uses, follow your recipe times and temperature recommen
-
dations carefully. If you think the oven is cooking too hot or
too cool for your recipe times, you can adjust the control so
the oven cooks hotter or cooler than the temperature
displayed.
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
to 40 degrees from actual temperatures.
To adjust oven temperature:
1. Press and hold the Bake key and release when the
display shows the factory temperature setting of 00. If
the oven temperature has been previously adjusted
from the factory setting, the last adjusted value will
appear in the display instead.
2. The temperature can now be adjusted up +35°F
(+19°C), in 5°F increments with each press of the
key.
3. When lowering the oven temperature using the
key, minus sign (-) will appear before the number to
indicate that the oven will be cooler by the displayed
amount of degrees.
4. To accept the change, wait for the oven control to
provide an acceptance beep.
Table 1: Suggested broil settings for electric ovens
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 3th Hi as directed
as directed
170°F (77°C) Well
Shrimp 3th 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).
Oven temperature adjustments made will not affect the Broil
temperatures.
If the display is set for Celsius, adjustments made will be in 1°C
increments each press of arrow keys.
If at any time during the process of adjusting the oven tempera-
ture feature you decide not to make the change, press the OFF
key once before the acceptance beep.
NOTE