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On double oven models, CLOCK SET•START will also function. The Control Lock is preset unlocked, but can be locked. To Lock/Unlock Control: Press and hold the number pad 3 CONTROL LOCK for about 5 seconds until “CONTROL LOCK” and a picture of a lock appear on the display. 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. No 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/MAXI//ECONO 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 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: Do not line the oven bottom with any type of foil, liners or cookware because permanent damage will occur to the oven bottom finish. ¦ Do not cover entire rack with foil because air must be able to move freely for best cooking results. ¦ To catch spills, place foil on rack below dish. Make sure foil is at least 1 in. (2.5 cm) larger than the dish and that it is turned up at the edges. ¦ Do not cover food with aluminum foil when convection cooking (on some models). Positioning Racks and Bakeware IMPORTANT: Never place food or bakeware directly on the oven door or bottom. Permanent damage will occur to the porcelain finish. RACKS Position racks before turning the oven on. Do not move 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, then lift out. Use the following illustration and chart as a guide. 5 4 3 2 1 FOOD RACK POSITION Frozen pies, large roasts, turkeys, angel food cakes 1 or 2 Bundt cakes, most quick breads, yeast breads, casseroles, meats 2 Cookies, biscuits, muffins, cakes, nonfrozen pies 2 or 3 BAKEWARE To cook food evenly, hot air must be able to circulate. Allow 2 in. (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 ¦ Use temperature and time aluminum recommended in recipe. ¦ Light golden crusts ¦ Even browning Dark aluminum and other bakeware with dark, dull and/or nonstick finish ¦ Brown, crisp crusts ¦ 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. Insulated cookie ¦ Place in the bottom third of oven. sheets or baking ¦ May need to increase baking time. pans ¦ Little or no bottom browning Stainless steel ¦ May need to increase baking time. ¦ Light, golden crusts ¦ Uneven browning Stoneware ¦ Follow manufacturer’s instructions. ¦ Crisp crusts Ovenproof glassware, ceramic glass or ceramic ¦ May need to reduce baking temperatures 25°F (15°C). ¦ Brown, crisp crusts Oven Vent(s) Single and Double Oven Models 1 1. Oven vent Double Oven Models Only 1 2 3 1. Upper oven 2. Oven vent 3. Lower oven The oven vent(s) should not be blocked or covered since they allow the release of hot air and moisture from the oven. Doing so will cause poor air circulation, affecting cooking and cleaning results. Never set plastics, paper or other items that could melt or burn near the o...

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