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Controls at a Glance
The control panel isdesigned for ease in programming. The display window on the electronic control shows time of day, timer
and oven functions. Indicator words flash to prompt your programming steps.
2 3 4
Bake
6 7 e 9
Stop
Broil clean Time Time Timer Clock
........... Clear
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NOTE: Styling and features may differ slightly depending on the model.
Function Pads Broil
Use for top browning and broiling.
• Press the desired pad.
• Press the appropriate number pads to enter time or 1. Press Broil pad.
temperature. 2. Press Preset (0) pad for HI broil, press again for LO broil,
• A beep will sound when any pad is touched, or press the appropriate number pads to set desired broil
• A double beep will sound if a programming error occurs, temperature.
See page 13 for additional information.
NOTE: Four seconds after entering the number, the time or
temperature will automatically be entered. If more than 30
seconds elapse between touching a function pad and the Clean
number pads, thefunction will be cancelled and the display
will return to the previous display. Use to set self-clean cycle.
1. Press Clean pad.
2. Press Preset (0) pad for "3:00" hours of cleaning time.
Number Pads 3. If more or less cleaning is desired, press the appropriate
number pads. Cleaning time may be set between 2 and 4
Use to set time or temperature.
hours.
See pages 15-16 for additional information.
Stop/Clear
Use to cancel all programming except Clock and Timer
functions. Stop Time/Cook Time
Use to program the oven to start and stop automatically.
Bake 1. Press Bake pad. Press the appropriate number pads for
desired temperature.
Use for conventional baking or roasting. 2. Press Cook Time pad. Press the appropriate number pads
1. Press Bake pad. to enter cooking time in hours and minutes.
2. Press Preset (0) pad for 350°F or the appropriate 3. To delay the start of cooking, press Stop Time pad. Press
number pads for desired temperature, the appropriate number pads to enter the time you want the
oven to stop.
See page 11 for additional information.
See page 14 for additional information.