Manual

TONES
The end-of-cycle tone will sound at the end of timed
oven functions. The end-of-cycle tone Is 3 short beeps
followed by I beep every 6 seconds that repeat every 6
seconds until you press any operation. If you would like
to eliminate the I beep every 6 seconds, push and hold
CLEAR/OFF pad for 10 seconds.
To return the 1 beep every 6 seconds, press and hold
CLEAR/OFF pad for 10 seconds_
PRESS AND HOLD
t0 SECONDS TO CHANGE
END-OF-CYCLE TONE
NOTE: If you have a double oven, this adjust.
ment can be made using either CLEAR/
OFF pad,
OVEN TEMPERATURE
Your oven temperature Is electronically controlled. We
recommend that you use your oven for a number of
weeks to become fam!tlar with your new oven's
performance, following all Instructions In the OVEN
COOKING SECTION. Checkthe BEFORE CALLING
FOR SERVICE SECTION of this manual. Ifyou are still
not satisfied with oven performance, follow the
instructions on adjusting the oven temperature.
_ The low temperaturezoneoffftis ra.ge
(between 170 °and 200°F) is available
to keep hot cooked foods warm, Food
kept longer than two hours at these
temperatures may spoil.
OVEN COOKING
When cooking a food for the first time in your new
oven, use time given on recipes as a guide.
Your new oven has been set correctly at the factory
and is more apt to be accurate than the oven it
replaced°
After you have used your oven for awhile, if you feel
your oven should be hotter or cooler, you can adjust
It yourselL See TEMPERATURE ADJUSTMENTS
In this manual.
• Always follow recipe carefully.
• Measure Ingredients properly.
• Use proper pan placement.
• Place pans on the oven racks with 1" to I 1/2" of air
space on all sides of each pan. Avoid overcrowding
the oven.
Pans too close to each other, to oven walls or to the
oven bottom block the free movement of air. Ira*
proper air movement causes uneven browning and
cooking.
2 cake layers
4 cake layers
When baking several items, stagger pans so that no
pan is directly above another.
Let the oven preheat thoroughly before cooking
baked products. Listen for preheat notification tone
(If equipped) or watch for the Indicator light to go
OFF. If your range Is not equipped with either of
these, preheat for 15 mlnutes and put the food in the
oven,
• Opening the door too often to check food during
baking will allow heat loss and may cause poor
baking results.
• Cakes, cookies, muffins, and quick breads should
be baked in shiny pans -- to reflect the heat
because they should have a light golden crust,
Yeast breads and pie crusts should be baked in
glass or dull (non-shiny) pans--to absorb the heat
-- because they should have a brown, crisp crusL
• Be sure the underside of the pan is shiny, too.
Darkened undersides will absorb the heat and may
cause over-browning on the bottom of your food.
. Oven temperatures should be reduced 25 degrees
below recommended temperatures ifexterior of pan
is predarkened, darkened by age or oven proof
glass.
• There may be some odorwhen the oven isfirst used.
Thls is caused by the heating of new parts and
insulation.
Do not cover an entire oven rack with foil. The toil
can block normal heat flow and cause poor baklng
results. Do not place any foil dlrectty abovethe bake
element. Foll used on the oven bottom under the
element may damage the oven surface; therefore, tt
should not be used.
Cookies should be baked on flat cookie sheets
without sides to allow the air to circulate properly.
When reclpes require preheating, have food nearby
before you open the oven door. If the oven door Is
allowed to remain open for more than a brief time,
the preheat temperature will be lost.
8 NECTL07