Use and Care Manual

ManualsBrandsAmana ManualsAppliances30 in. 5.0 cu. ft. Gas Range in Stainless Steel

5. Press START while “SAb” is ﬂashing to enter Sabbath mode;

otherwise, the entire cycle cancels out. “SAb” will stop

ﬂashing and remain on in the display. The oven is now in

Sabbath mode and is Sabbath compliant.

Pressing the Off/Cancel keypad at any time returns the oven to

the normal cooking mode (not Sabbath compliant).

NOTE: If “SAb” does not appear in your display, the Sabbath

mode is not active. After Sabbath mode is deactivated, you must

activate Sabbath mode by completing steps 1 through 5.

Warm

NOTE: The convection fan will shut off when the oven door is

opened. If the oven door remains open for too long, the heating

elements will shut off until the oven door is closed. All timers,

including any active Cook Time or Timed Cook functions, will

continue to count down.

IMPORTANT: Food must be at serving temperature before

placing it in the warmed oven. Food may be held up to 1 hour;

however, breads and casseroles may become too dry if left in the

oven during the Warm function. For best results, cover food.

The Warm feature allows hot cooked foods to stay at serving

temperature.

To Use:

1. Press WARM.

2. Press Temp/Time “up” or “down” arrow keypad until desired

temperature is reached. A tone will sound if the minimum or

maximum temperature is reached.

3. Press START.

4. Place food in the oven.

5. Press OFF/CANCEL when ﬁnished.

NOTE: The temperature may be changed at any time by pressing

the Temp/Time “up” or “down” arrow keypad to the desired

temperature and then START.

Aluminum Foil

IMPORTANT: To avoid permanent damage to the oven bottom

ﬁnish, do not line the oven bottom with any type of foil or liner.

For best cooking results, do not cover entire oven rack with foil

because air must be able to move freely.

Positioning Racks and Bakeware

IMPORTANT: To avoid permanent damage to the porcelain

ﬁnish, do not place food or bakeware directly on the oven door

or bottom.

Bakeware

To cook food evenly, hot air must be able to circulate. Allow

2" (5 cm) of space around bakeware and oven walls. Make sure

that no bakeware piece is directly over another.

Racks

■ Position racks before turning on the oven.

■ Do not position racks with bakeware on them.

■ Make sure racks are level.

To move a rack, pull it out to the stop position, raise the front

edge, and then lift out. Use the following illustration and charts

as a guide.

Rack Positions

Rack 5: 2-rack baking

Rack 4: Use for broiling and toasting

Rack 3: Most baked goods on a cookie sheet, jelly roll pan, or

mufﬁn pan; casseroles; frozen convenience foods

Rack 2: Roasting small cuts of meat and poultry; pies; bundt and

angel food cakes; yeast breads; quick breads; and 2-rack baking

Rack 1: Roasting large cuts of meat and poultry

Multiple Rack Cooking

2-rack: Use rack positions 2 and 5 for regular baking.

Baking Layer Cakes on 2 Racks

For best results when baking cakes on 2 racks, use racks 2 and 5

with regular baking. Place the cakes on the racks as shown.

Baking Cookies

For best results when baking cookies on 2 racks, use racks 2

and 5.

Oven Vent

The oven vent releases hot air and moisture from the oven

and should not be blocked or covered. Blocking or covering the

oven vent will cause poor air circulation, affecting cooking and

cleaning results. Do not set plastics, paper, or other items that

could melt or burn near the oven vent.

WARNING

Food Poisoning Hazard

Do not let food sit in oven more than one hour before

or after cooking.

Doing so can result in food poisoning or sickness.

A. Oven vent