Using the Sabbath Feature.
(Designed for use on the Jewish Sabbath and Holidays)
How to Exit the Sabbath Feature
CLEAR []
HJ/ Lo [_
DELAY
START
START I
Touchthe Clear/Off pad.
If the oven iscooking, wait for a random
delay period of approximately 30 seconds
to 1 minute, until only D is inthe display.
Pressand hold both the Bake and Broil
Hi/Lo pads, at the same time, until the
display shows SF.
_-] Tapthe Delay Start pad until 12shdn or
no shdn appears in the display.12shdn
indicates that the ovenwill automatically
turn off after !2 hours, no shdn indicates
that the ovenwill not automatically turn
off.
[-_ Touchthe Start pad.
NOTE.Ira power outage occurred while
the ovenwas in Sabbath,the ovenwill
automatically turn off and stay off evenwhen
thepower returns.Theovencontrol must be
reset.
Adjust the upper oven thermostat--Do it yourself!
You may find that your new oven cooks differently than the one it replaced. Useyour new oven for a few weeks to become
more familiar with it. Ifyou still think your new oven is too hot or too cold,you can adjust the thermostat yourself.
Do not use thermometers, such as those found in grocery stores, to check the temperature setting of your oven. These
thermometers may vary 20-40 degrees.
NOTE: This adjustment will not affect the broiling or the self-cleaning temperatures. The adjustment will be retained in
memory after a power failure.
i_ i--_ _
4" BAKE
CO_r_O_LOCKOUT
To Adjust the Thermostat
[Z] Touchthe Bake and Broil Hi/Lo pads at
the same time for 3 seconds until the
display shows SF.
[] Touchthe Bake pad.A two digit number
shows in the display.
@
TouchBakeonceto decrease(-)the oven
temperature,or twiceto increase(+).
Theoventemperature can be adjusted up
as much as35°F.or down as much as
35°F.Touch the number pads the same
way you read them. Forexample,to
change the oven temperature 15°F,touch
I and 5.
r_ When you have made the adjustment,
touch the Start pad to go back to the time
of day display. Useyour oven as you
would normally.
NOTE:Thethermostatadjustment for Bakingwill
alsoaffectConvection Baking or Convection
Roasting.
The type of margarine will affect baking performance!
Most recipes for baking have been developed using high fat products such as butter or margarine (80% fat). If you
decrease the fat, the recipe may not give the same results as with a higher fat product.
Recipe failure can result if cakes, pies, pastries, cookies or candies are made with low fat spreads. The lower the fat content
of a spread product, the more noticeable these differences become.
Federalstandards require products labeled "margarine" to contain at least 80% fat by weight. Low fat spreads, on the other hand,
contain lessfat and more water. The high moisture content ofthese spreads affects the texture and flavor of baked goods. Forbest
resultswith your old favorite recipes,usemargarine, butter or stick spreads containing at least 70% vegetable oil.
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