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2.
Open the oven door.
3.
Press BAKE.
4.
Press the number pads to enter a temperature other than
350°F (177°C). The bake range can be set between 170°F and
500°F (77°C and 260°C).
5.
Press START.
6.
Press and hold number pad 6 for 5 seconds. “START?” will
appear on the display.
7.
Press START. “SAb” will appear on the display.
8.
Close the oven door.
To End the Sabbath Mode:
1.
Open the oven door.
2.
Press and hold number pad 6 for 5 seconds.
3.
Close the oven door.
Temperature Change
The oven temperature can be changed when the oven is in the
Sabbath Mode. No tones will sound, and the display will not
change. The heating elements will not turn on or off for a random
time, anywhere from 16 to 24 seconds. It may take up to one-half
hour for the oven to change temperature.
Number pads 1 through 0 represent temperatures.
Use the following chart as a guide.
*Make sure when using the number pad 6 that it is only pressed
for one second because it can also turn off the Sabbath Mode.
To Change Temperature:
1.
Press the number pad (from the chart) for 1 second.
2.
Press START.
Dehydrating
(on some models)
Dehydrating dries food. For additional information, refer to a book
written specifically about dehydrating or preserving foods.
Dehydration racks and an oven door stop are required, but not
supplied with this oven. See “Assistance or Service” section to
order.
To Dehydrate:
Before dehydrating, prepare food as recommended in the recipe
and arrange on dehydration rack(s). Position racks according to
the following chart. See “Positioning Racks and Bakeware”
section for diagram.
Place the oven door stop over the automatic oven light switch.
1.
Press and hold CONVECTION BAKE for 5 seconds.
Press the number pads to enter a temperature other than
140°F (60°C). The dehydrating range can be set between
100°F and 200°F (38°C and 95°C).
2.
Press START.
3.
Press CANCEL OFF when finished dehydrating.
Proofing Bread
(on some models)
Proofing bread prepares the dough for baking by activating the
yeast. Follow the recipe directions as a guide.
To Proof:
Before first proofing, place the dough in a lightly greased bowl
and cover loosely with wax paper, coated with shortening. Place
on rack guide 2, then place broiler pan on guide 1. See
“Positioning Racks and Bakeware” for diagram. Put 2 cups
(500 mL) of boiling water in the broiler pan. Close the door.
1.
Press and hold BAKED GOODS for 5 seconds.
The display will show 100°F (38°C).
2.
Press START.
Let the dough rise until nearly doubled in size, checking after
20-25 minutes. Proofing time may vary depending on dough
type and quantity.
3.
Press LOWER OVEN CANCEL when finished proofing.
Before second proofing, shape the dough, place it in baking
pan(s) and cover loosely with plastic wrap, coated with cooking
spray. Follow the same placement, broiler pan and water and
control steps above. Before baking, remove the plastic wrap.
NUMBER PAD OVEN TEMPERATURE
1170°F (77°C)
2200°F (95°C)
3250°F (120°C)
4275°F (135°C)
5300°F (150°C)
*6 325°F (163°C)
7350°F (177°C)
8375°F (191°C)
9400°F (204°C)
0450°F (232°C)
NUMBER OF RACKS RACK POSITION(S)
13
22 and 4
31, 3 and 5
1. Oven door stop
2. Automatic oven light switch
12