TABLE OF CONTENTS
OVEN SAFETY ................................................................................
3
4
5
Display ..........................................................................................
6
Start ..............................................................................................
6
Lower Oven Off, Upper Oven Off and Off ................................... 6
Clock ............................................................................................
6
Tones ............................................................................................
6
6
Options .........................................................................................
6
Timer .............................................................................................
7
Control Lock .................................................................................
7
Oven Temperature Control ..........................................................
7
Sabbath Mode ..............................................................................
7
OVEN USE .......................................................................................
8
Aluminum Foil ...............................................................................
8
Positioning Racks and Bakeware ................................................
8
Roll-Out Rack ...............................................................................
9
Bakeware ....................................................................................
10
Meat Thermometer .....................................................................
10
Oven Vent(s) ...............................................................................
10
Baking and Roasting ..................................................................
10
Full and Center Broiling ..............................................................
11
(single, upper and, on some models, lower oven) ..................... 12
Convection Bake ........................................................................
12
Convection Roast .......................................................................
12
Convection Broil .........................................................................
14
Easy Convect
TM
Conversion
(single, upper and, on some models, lower oven) ..................... 14
Proofing Bread ...........................................................................
15
Timed Cooking ...........................................................................
16
Dehydrating (on convection models, closed door) .................... 16
OVEN CARE ..................................................................................
17
17
General Cleaning ........................................................................
18
Oven Lights ................................................................................
19
Oven Door ..................................................................................
19
..................................................................
20
21
In the U.S.A ................................................................................
21
In Canada ...................................................................................
21
WARRANTY ..................................................................................
22
TABLE DES MATIERES
SECURITE DU FOUR ...................................................................
23
..............................................
24
DU FOUR ................................. 25
Afficheur .....................................................................................
25
Mise en marche ..........................................................................
26
Arr_t du four inferieur, arr_t du four superieur et arr_t ............... 26
Horloge .......................................................................................
26
Signaux sonores .........................................................................
26
Fahrenheit et Celsius ..................................................................
26
Options .......................................................................................
26
Minuterie .....................................................................................
27
27
Commande de la temperature du four ...................................... 27
Mode Sabbat ..............................................................................
27
29
29
Positionnement
des grilles et des ustensiles de cuisson .......... 29
Grille coulissante ........................................................................
30
Ustensiles de cuisson ................................................................
31
Thermometre a viande ...............................................................
31
Event(s) du four ..........................................................................
31
Cuisson au four et r6tissage ......................................................
32
Cuisson au gril complet et central ............................................. 32
Cuisson par convection (four simple et superieur et,
sur certains modeles, four inferieur) ........................................... 33
33
34
35
Conversion de la temperature de convection
EasyConvect
TM
(four simple et superieur et,
sur certains modeles, four inferieur ............................................ 36
Levee du pain .............................................................................
36
Sonde thermometrique
(four simple et superieur et,
sur certains modeles, four inferieur) ........................................... 37
Cuisson minutee .........................................................................
37
Deshydratation (modeles a convection - porte fermee) ............ 38
39
.....................................................
39
Nettoyage gen6ral ......................................................................
40
Lampes du four ..........................................................................
41
Porte du four ...............................................................................
41
DI_PANNAGE .................................................................................
42
43
GARANTI E .....................................................................................
43