Control Guide
Table Of Contents
- Parts and Features_W10643471
- Feature Guide_W10643471
- Electronic Oven Controls_W10643471
- OVEN USE
- Racks and Bakeware_W10643471
- SatinGlide Roll-Out Rack_W10643472
- Bakeware_WOBIMW_CG_OLD
- Meat Thermometer_WOBIMW_CG_OLD
- Preheating and Oven Temp_W10643472
- Baking and Roasting_W10643471
- Broiling_W10643472
- Convection_W10643472
- Convection Bake_W10643472
- Convection Roast_W10643472
- Convection Broil_W10643472
- Proofing Bread_W10643472
- Temperature Probe_W10643472
- Timed Cooking_W10643472
- Pièces et caractéristiques_W10643471
- Guide des caractéristiques_W10643471
- Commandes électroniques du four_W10643471
- UTILISATION DU FOUR
- Grilles et ustensiles de cuisson_W10643471
- Grille coulissante SatinGlide_W10643472
- Ustensiles de cuisson_WOBIMW_CG_OLD
- Thermomètre à viande_WOBIMW_CG_OLD
- Préchauffage et température du four_W10643472
- Cuisson et rôtissage au four_W10643471
- Cuisson au gril_W10643472
- Convection_W10643472
- Cuisson au four par convection_W10643472
- Rôtissage par convection_W10643472
- Cuisson au gril par convection_W10643472
- Levée du pain_W10643472
- Sonde de cuisson_W10643472
- Cuisson minutée_W10643472
- Piezas y características_W10643471
- Guía de funciones_W10643471
- Controles electrónicos del horno_W10643471
- USO DEL HORNO
- Parrillas y utensilios para hornear_W10643471
- Parrilla deslizable SatinGlide _W10643472
- Utensilios de cocina_WOBIMW_CG_OLD
- Termómetro para carne_WOBIMW_CG_OLD
- Precalentado y temp del horno_W10643472
- Hornear y asar_W10643471
- Asado a la parrilla_W10643472
- Convección_W10643472
- Cocción por convección_W10643472
- Cocción por convección_W10643472
- Asar a la parrilla por convección_W10643472
- Cómo leudar pan_W10643472
- Sonda de temperatura_W10643472
- Cocción programada_W10643472
7
NUMBER KEY OVEN TEMPERATURE
8 375°F (190°C)
9 400°F (204°C)
0 450°F (232°C)
To Change Temperature:
Initially, on double ovens, the cavities can be set for independent
temperatures. However, once Sabbath Mode is running, if the
temperature is changed, both cavities will use the new
temperature.
1. Touch the number key from the chart.
2. Touch START.
OVEN USE
Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.
During oven use, the heating elements will not remain on, but will
cycle on and off throughout oven operation.
IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off. Exposure to the fumes may result in death to
certain birds. Always move birds to another closed and well
ventilated room.
Rack And Bakeware Positions
Use the following illustration and charts as guides.
Rack Positions - Upper And Lower Oven
Broiling
Food Rack Position
Most broiling 6
Traditional Cooking
Food Rack Position
Large roasts, turkeys, angel food, bundt
cakes, quick breads, pies
1 or 2
Yeast breads, casseroles, meat and
poultry
2
Cookies, biscuits, muffins, cakes 2 or 3 when single-
rack baking; 2 and
5 when multi-rack
baking
Convection Cooking (For Convection Models Only)
Oven Setting Number of
Racks Used
Rack Position
Rapid Preheat Bake 1 3
Rapid Preheat
Convection Bake
1 3
Convection Bake 1 1, 2 or 3
Convection Bake 2 2 and 5
Convection Bake 3 1, 3 and 5
Convection Roast 1 1 or 2
Convection Broil 1 4, 5 or 6
Bakeware
To cook food evenly, hot air must be able to circulate. For best
results, allow 2" (5 cm) of space around bakeware and oven walls.
Use the following chart as a guide.
Number of Pan(s) Position on Rack
1 Center of rack.
2 Side by side or slightly staggered.
3 or 4 See the rack position graphic in this
section for pan placement
recommendations.
SatinGlide™ Roll-Out Extension
Rack
The SatinGlide™ roll-out extension rack allows easy access to
position and remove food in the oven. It can be used in rack
positions 1 through 6.
Open Position
A. SatinGlide™ roll-out extension rack
B. Sliding shelf
Closed and Engaged Position
A. SatinGlide™ roll-out extension rack
B. Sliding shelf