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DISPLAY:
Once you have programmed your control for any
operation, you can display the setting by pressing the
appropriate pad. For example, if you are using the
TIMER and want to see the time of day, press CLOCK.
The display will show the time of day.
NOTE: You cannot set BAKE, BROIL or COOK TIME
while the oven door IsIn the locked position. If
you try, the word "door" will appear In the
display. The oven door lock Is to be used for
Self-Cleaning only.
TONES:
The end-of-cycle tone will sound at the end of timer use
and automatic oven functions. The end-of-cycle tone is
3 short beeps followed by I beep every 6 seconds that
repeat until you press any operation. If you would like
to eliminate the repeating beeps, push and hold CLEAR/
OFF for ten seconds. To return the 1 beep every 6
seconds, push and hold CLEAR/OFF for 10 seconds.
To cancel the end-of-cycle tone, press any key except
the UP or DOWN arrow key.
F-CODE:
If the time display beeps continuously and flashes an
"F" followed by a number, you have a function error
code. Note the number after the "F". Press CLEAR/
OFF. Allow oven to cool for 1 hour. If problem repeats,
dleconnoct all power to the range and call for service.
Advise your service technician of the number following
the "F" In the display.
OVEN COOKING
When cooking a fond 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
Ityourself. 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 1 1/2" of air
space on all sides ofeach 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. Im-
proper air movement causes uneven browning and
cooking.
when heklng several hems stagger pans so that no
pan Is dlrecUy above another.
Let the oven preheat thoroughly before cooking
baked products. Listen for preheat notification tone
orwatch forths Indicator Ilghtto go off. Ifyour range
does not have either ofthese features, preheat for 10
minutes end put the food In the oven.
Opening the door too often to check food during
baking will allow heat loss end may cause poor
baking results.
2 cake layers
4 cake layers
Cakes, cookies, muffins, and quick breads should
be baked in shiny pens -- to reflect the heat --
because they should have a light golden crust.
Yeast breads end pie crusts should be baked In
glass or dull (non-shiny) pans -- to absorb the heat
-- because they should have s brown, crisp crust.
Be sure the .undarslde 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 If exterior of pan
Is predarkened, darkened by age or oven proof
glass.
There maybe some odor when the oven Is first used.
This Is caused by the hesUng of new parts and
Insulation.
Do not cover an entire oven rack with foil. The foil
can block normal heat flow and cause poor baking
results. Do not place any foil dlrecUyabove the bake
element. Foil used on the oven bottom under the
element may damage the oven surface; therefore, It
should not be used.
Cookies should be baked on flat cookie sheets
without sides to allow the air to clreulate properly.
When recipes requlra preheating, have food nearby
before you open the oven door. If the oven door is
allowed to remain open for more then s brief t!me,
the preheat temperature will be lost.
lO NEOVC20