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Tones tell you if a function is entered correctly or
not. They also tell you when a cycle is completed.
To shut off all tones
except
the end-of-timer
and
error tones:
Press and hold STOP TIME for 5 seconds. A short
tone will sound to tell you the tones have
been changed. Repeat to turn the tones
back on. You will see "oFF" for 3 seconds
when the tones are turned off and "on" for
3 seconds when they are turned on.
To choose between
high and low volume tones:
Press and hold DELAY START TIME for 5 seconds. A
_
hort tone will sound to tell you the tones
have been changed. Either "HI" or "LO" will
appear on the time display for 3 seconds to
show the volume you chose.
1. Place the racks where you need them in
the oven. For more
information, see
Front
"Positioning
racks"
under "Using the Oven",
earlier in this section.
Rear
Your oven is designed with the ACCUBAKE c_
temperature
management system to constantly
monitor oven temperature. The burner element will
cycle, as needed, to maintain the desired
temperature. This feature is automatically
activated
when the oven is in operation.
IMPORTANT: Do not try to light the oven burner
during a power failure. Never place food or cookware
directly on the oven door or the oven bottom. When
using the oven for the first time, it is necessary to
light the surface burners first to purge air from the
gas lines.
2. Choose the bake setting.
PRESS
YOU
SEE
3. Set the temperature
(optional).
PRESS
YOU SEE
Do this step if you want to set a temperature
other than 350°F (177°C). Press A to raise the
temperature
or V to lower the temperature
in
5°F (3°C) amounts. Use these pads until the
desired temperature
shows on the small display.
(example for bake at 190°C
[375°F])
do not have to preheat
the oven when roasting,
unless your recipe
recommends
it.
O
O
For even cooking, place the meat on a rack in a
shallow pan. This keeps the meat out of the
drippings and allows the heat to circulate better.
Use a meat thermometer
for the most accurate
doneness. Insert it so the tip is in the center of
the largest muscle or thickest portion of the meat
or poultry. Make sure the thermometer
is not
touching bone, fat, or the bottom of the pan.
continued on next page
13
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