Whirlpool RF377PXY User manual

PartsAnd Features 6
Using Your Range 7
Using The Self-
Cleaning Cyde 31
Carin For
IL
Your nge 36
Warranty 44
1-600-253-1301
CdlUSWithquertiOllS~~-.
SELF-CLEANING ELECTRIC RANGE
MODEL RF377PXY
793

A Note To You
Thank you for buying a Whirlpool appliance.
You have purchased a quality, worMclass home appliance. Years of engineering experience
have gone into its manufacturing. To ensure that you will enjoy many years of trouble-free
operation, we have developed this Use and Care Guide. It is full of valuable information on
how to operate and maintain your appliance properly and safely. Please read it carefully. Also,
please complete and mail the Ownership Registration Card provided with your appliance. This
will help us notify you about any new information on your appliance.
Your safety is important to us.
This guide contains safety symbols and statements. Please pay special attention to these
symbols end follow any instructions given. Here is a brief explanation of the use of each
symbol.
This symbol will help alert you to such
dangers as personal injury, burns, fire
and electrical shock.
This symbol will help you avoid actions
which could cause product damage
(scratches, dents, etc.) and damage to
your personal property.
Our Consumer Assistance Center number, 1-800-253-1301,
is toll-free, 24 hours a day.
If you ever have a question concerning your appliance’s operation, or if you need service, first
see “If You Need Assistance Or Service” on page 41. If you need further help, feel free to call
our Consumer Assistance Center. When calling, you will need to know your appliance’s
complete model number and serial number. You can find this information on the model and
serial number plate (see diagram on page 6). For your convenience, we have included a
handy place below for you to record these numbers, the purchase date from the sales slip and
your dealer’s name and telephone number. Keep this book and the sales slip together in a
safe place for future reference.
Model Number
Serial Number
Purchase Date
Dealer Name
Dealer Phone
2

Important Safety Instructions
To reduce the risk of fire, electrical shock, injury to
persons, or damage when using the range, follow
basic precautions, including the following:
General
@Usethe range only for its@ .
l Read all instructions before
using the range. t;;t;“,,use as described In this
.
4nstall or locate the range only
in accordance with the pro-
vided Installation Instructions.
@WARNING:To reduce the risk
of tiP ping of the appliance, the
app iance must be secured by
a proper1 installed anti-tip
bracket. f o check if the bracket
is installed pro
Ferly, see “The
anti-tip bracke on page 30.
l CAUTION: Do not store things
children mi
%
ht want above the
range. Chil ren could be
burned or injured while climb-
ing on it.
@Donot leave children alone or
unattended in area where the
range is in use. They should
.Do not touch surface units,
areas near units, heating ele-
ments or interior surfaces of
oven. Surface units and heating
elements may be hot even
never be allowed to sit or stand
on an
could Le
part of the range. They
burned or injured.
l Do not operate the range if it
is damaged or not working
properly.
@Donot use the range for
warming or heatin% the room.
Persons could be umed or
injured, or a fire could start.
though they are dark in color.
Areas near surface units and
interior surfaces of an oven
become hot enou h to cause
bums. Durin an? after use, do
not touch, or9et clothing or
other flammable materials
contact surface units, areas
near units, heatin elements or
interior surfaces 0 oven until3
they have had sufficient time to
cool. Other surfaces of the
range may become hot enough
to cause burns; such as, the
oven vent opening, the surface
near the vent opening, the
cooktop, the oven door and
window.
.Do not wear loose or hanging
garments when using the
range. They could ignite if they
touch a hot surface unit and
you could be burned.
continued on next page 3

@Useonly d
or damp po holders on hot sur-
r potholders. Moist
faces may result in bums from
steam. Do not let potholder
touch hot heating elements. Do
not use a towel or bulky cloth for
a potholder. It could ca ch on
fire.
@Keeprange vents unobstructed.
l Do not heat unopened contain-
ers. They could explode. The
hot contents could cause bums
and container particles could
cause Injury.
l Do not store flammable materi-
als on or near the range. The
fumes can create an explosion
and/or fire hazard.
When using the cooktop
@Selecta pan with a flat bottom
that is about the same size as
the surface unit. If pan is smaller
than the surface unit, some of
the heating element will be
exposed and may result in the
i
8 niting of clothing or potholders.
orrect pan size also improves
cooking efficiency.
@Checkto be sure glass cooking
utensils are safe for use on the
range. Only certain types of
glass, glass-ceramic, ceramic,
earthenware or other glazed
utensils are suitable for
cooktops without breaking due
to the sudden change in
temperature.
eNever leave surface units
unattended at high heat set-
tin s. A boilover could result
8an cause smokin and
gr;rty spillovers t1
at may
.
l Turn pan handles inward, but
not over other surface units.
This will help reduce the
chance of burns, i niting of
flammable materia s,
9 and spills
due to bumping of the pan.
When using the oven
@Alwaysposition oven rack(s)
in desired location while oven
is cool. If a rack must be
removed while oven is hot, do
not let potholder contact hot
heating element in oven.
@Usecare when opening oven
door. Let hot air or steam
escape before removing or
replacing food.

Grease
@Greaseis flammable. Do not
allow grease to collect around
cooktop or in vents. Wipe spill-
overs immediately. .Do not use oven cleaners. No
commercial oven cleaner or
oven liner rotective coating of
any kind s ould be used in ort!
around any part of the oven.
@Beforeself-cleaning the oven,
.Do not use water on grease remove broiler an, broiler rid,
fires. Never pick up a flaming oven racks an other utensr s.
cf 9
pan. Smother flamin pan on
w Do not use your oven to clean
range by coverin w h a well-
9, miscellaneous parts unless you
fitted lid, cookie s eet or flat are instructed to do so in this
tray. Flaming grease outside of Use and Care Guide.
Iian can be extin uished with
3 @Donot clean door heat seal. It
aking soda or, i available, a is essential for a ood seal.
multipurpose dry chemical or Care should be ta en not to rub,R
foam-type extinguisher. damage or move the seal.
Care and cleaning
Clean only parts recommended
in this Use and Care Guide.
@Smallamounts of formaldehyde @Donot repair or replace any
and carbon monoxide are iven
9 part of the range unless specifi-
off in the Self-Cleaning cyc e tally recommended in this
from fiberglass insulatron and manual. All other servicing
food decomposition. Si nificant
9 should be referred to a qualified
exposure to these subs antes technician.
can cause cancer or reproduc- l Disconnect the electrical supply
trve harm. Exposure can be before servicing the range.
minimized by venting with a
hood or open window and
wipin out excess food spills
pnor 0 self-cleaning.
a
- SAVE THESE INSTRUCTIONS -

Parts And Features
This section contains captioned illustrations of your range. Use them to become familiar with
the location and appearance of all parts and features.
Oven vent
Model and serial Automatic
- Bake element
Removable
Control panel
Riaht
Oven
Oven temperature
selector control knob Electronic oven control 1
Manual fr&t
oven light control
switch l knob
.
I I I \ I I
Left front Left rear Surface Oven Right Surface
control control heating heating rear unit
knob knob indicator indicator control marker
6 light light knob

Using Your Range
In This Section Page
Using the surface units ..................... .7
Positioning racks and pans.. .............9
For best air circulation .................... .10
Using aluminum foil for baking.. .....10
The electronic oven control.. ..........
.l 1
Setting the clock ............................... 12
Using the electronic Minute Timer.. 13
Using the Off/Cancel pad ................ .14
Bakfng/roasting ................................ 14
Adjusting the oven temperature
control ............................................... 15
Page
Broiling .............................................. 15
Broiling tips ....................................... 17
Energy saving tips ............................ 17
Using the electronic MEALTIMER”
control ............................................... 18
The oven vent ...................................
28
The storage drawer ..........................
29
The anti-tip bracket .......................... 30
Optional door panel pat ................. .30
To obtain the best caoking results possible, you must operate your range properly. This
section gives you important information for effiiient and safe use of your range.
Using the surface units
Push in control knobs before turning
them to a setting. You can set them any-
where between HI and OFF.
Surface unit markers
The solid dot in the surface unit marker
shows which surface unit is turned on by
that knob.
Surface heating indicator light
The SURFACE HEATING lndiitor Light on
the control panel will glow when a surface
unit is turned on.
Bum and Fire Hazard
Be sure all control knobs are turned to
OFF and all indiitor lights are OFF
when you are not cooking.
Someone could be burned or a fire
could start if a surface unit is acciden-
tally left ON.
7

Until you get used to the settings, use
the followlng as a guide. For best results,
start cooking at the high setting; then turn
the control knob down to continue cooking.
SElllNG RECOMMENDED USE
HI l To start foods cooking.
l To bring liquids to a boil.
Medium-high l To hold a rapid boil.
l To fry chicken or pan-
cakes.
Medium l For gravy, pudding and
(opposite OFF) icing.
l To cook large amounts of
vegetables.
Mediumlow l To keep food cooking
after starting it on a
higher setting.
LO l To keep food warm until
ready to serve.
r
L
Solid element surface units
Solid element surface units are made of
heavy cast-iron to provide even cooking.
Each surface unit has a built-in protective
limiter as a safety feature.
The limiter senses uneven cooking
temperatures when:
l A pan boils dry.
l A pan is removed and the surface unit is
left on.
l The bottom of the pan is too large or too
small for the surface unit. This will result in
longer cooking times.
l The bottom of the pan is rounded,
warped, ribbed or dented and does not
make full contact with the surface unit.
The limiter will automatically reduce the heat
level to provide even cooking temperatures
and to protect the surface unit.
NOTE: Solid element surface units stay hot
for a long time. Do not use the HI setting for
long periods of time or leave pans on hot
surface units when cooking is done. Burned
food and damage to the cookware could
resuft. You may want to turn the surface unit
off a few minutes before you finish cooking.
Before placing a pan on solid element
surface units for the first time, heat on HI
setting for fnre minutes. The surface units
will give off smoke as the protective coating,
applied at the factory, finishes bonding to the
surface.
Bum and Fire Hazard
Be sure all control knobs are turned to
OFF and the Power On Light(s) is OFF
when you are not cooking.
Someone could be burned or a fire could
start if a surface unit is accidentally left
ON.
Cookware tips
l Select a pan that is about the same size
as the surface unit.
l NOTE: For best results and greater
energy efficiency, use only flat-bottomed
cookware that makes good contact with the
surface units. Do not use cookware with
rounded, warped, ribbed (such as some
porcelain enamelware) or dented bottoms.
You can, however, use the newer ccok-
ware available with slightly indented
bottoms or very small expansion channels.
This cookware is specially designed to
provide the good contact needed for best
cooking results.
Also, woks, canners and teakettles with
flat bottoms suitable for use on your
cooktop are now available in most stores
that sell housewares.
l The pan should have straight sides and a
tight-fitting lid.
l Choose medium to heavy gauge (thick-
ness) pans that are fairly lightweight.
l The pan material (metal or glass) affects
how fast heat transfers from the surface
unit through the pan material and how
evenly heat spreads over the pan bottom.
Choose pans that provide the best cooking
resutts.
l Handles should he made of sturdy, heat-
resistant material and be securely attached
to the pan.

Product Damage Hazard
Do not leave an empty utensil, or one
which has boiled dry, on a hot surface
The utensil couM overheat and could
damage the utensil or surface unit.
Home canning information
The large diameter of most water-bath or
pressure canners combined with high heat
settings for long periods of time can shorten
the life of surface units and cause damage to
the cooktop.
To protect your range:
l Use flat-bottomed canners/pans for best
results. Some canners have ribbed bottoms
(porcelain enamelware) and are not recom-
mended. They do not make good contact
with the surface unit, causing the limiter to
reduce the heat level. This interferes with
the canning process.
l Use the largest surface unit for best
results. Also, use a canner/pan which can
be centered over the surface unit and
which does not extend more than one inch
outside surface unit area. Large diameter
canners/pans, if not properly centered, trap
heat and can cause damage to the
-kW.
l Do not place canner on two surface units
at the same time. Too much heat will buikl
up and will damage the cooktop.
l Start with hot water. This reduces the
time the control is set on high. Reduce
heat setting to lowest position needed to
keep water boiling.
l To prolong the life of the elements:
- Prepare small batches at a time.
- Do not use elements for canning all
&Y.
Positioning racks and pans
For baking/roasting with one rack, place
the rack so the top of the food will be
centered in the oven.
Rack placement for specific foods:
FOOD RACK POSITION
Frozen pies, large Lowest level or
roasts, turkeys
2nd level from
bottom
Angel and bundt 2nd level from
cakes, most quick bottom
breads, yeast
breads, casseroles,
meats
ccokies, biscuits,
2nd of 3rd level
muffins, cakes, non- from bottom
frozen pies
When baking on two racks, arrange racks
on bottom and third level from bottom.
NOTE: For recommended rack placement
when broiling, see “Broiling rack position
chart” on page 16.
Personal Injury Hazard
@Always position oven rack(s) in
desired location before turning oven
on. Be sure the rack(s) is level.
l If rack(s) must be moved while oven
is hot, use potholders or oven mitts to
protect hands.
Failure to follow the above precautions
could result in personal injury.
9

For best air circulation
Hot air must circulate around the pans in the
oven for even heat to reach all parts of the
oven. This results in better baking.
l Place the pans so that one is not directly
over the other.
l For best results, allow 1% to 2 inches
(4-5 cm) of space around each pan and
between pans and oven walls. There must
be a minimum space of 1 inch (2.5 cm).
l Use only one cookie sheet in the oven at
one time.
Use the following as a guide to determine
where to place the pans:
One pan
Place in the center of the oven rack.
Two pans
Place in opposite corners of the oven rack.
Three or four pans
Place in opposite corners on each oven
rack. Stagger pans so no pan is directly over
another.
Using aluminum foil for
Use aluminum foil to catch spillovers
from pies or casseroles:
l Place the foil on the oven rack below the
rack with the food. Turn up foil edges and
make sure foil is about 1 inch (3 cm)
larger all around than the dish holding the
food.
l Do not cover the entire rack with alumi-
num foil. It will reduce air circulation and
cause poor cooking results.
l Do not line oven bottom or entire oven
rack with foil or other liners. Poor baking
will result.
Electrical Shock and Fire Hazard
Do not allow foil to touch the heating
elements.
Failure to follow this precaution could
result in electrical shock or fire hazard
and damage to the elements.
10

The electronic oven control
Clock Display
fe’ Pad Minute
timer set
and off
-pads
Off/cancel
pad
Elect&k l&r Minute Start/
YEALTIMEP pads pads enter pad
control
Display/clock
l When you first plug in the range, ‘08:88”
will appear in the display. If, after you set
the clock (page 12), “8&W again appears
in the display, your electricii was off for a
while. Reset the clock.
l When you are not using the oven, the
control is an accurate clock.
l When you are using the oven or Minute
Timer, the display will show the time
settings and what command pads have
been pressed.
l When showing the time of day, the
display will show the hour and minutes.
l When you are using the Minute Timer,
the display will show minutes and seconds
in the following sequence:
- For settings from 1-59 minutes, the
display will count down each second.
- For settings over 1 hour, the display
will count down each minute.
l When you are using Cook Time and/or
Stop Time, the display will show hours
and minutes.
11

Control knobs
There are two control knobs: the Oven
Selector and the Oven Temperature Control
Knob. The Oven Selector tells the oven
which mode you wish to cook in (Bake, Broil,
Time Bake), while the Oven Temperature
Control Knob lets you set a specific cooking
temperature. When using the MEALTIMER”
control you will use these knobs along with
command pads (see “Using the electronic
MEALTIMER” control” on page 13).
Command pads
The command pads tell the oven what to do
and in what order. A few examples:
-Clock/Set tells the oven you are going to
set the clock.
-Off/Cancel tells the oven or Minute Timer
to turn off.
Each command pad (except Off/Cancel and
Start/Enter) has its own Indicator Light. The
Indicator Light comes on when you touch the
command pad.
Setting the clock
1. Push the Clock/Set pad. The colon
flashes and the prevbusfy set time of day
will light up in the display.
2. Use the Hour and Minute pads to set the
time of day. Push the “up” (A) or “down”
(V) pad(s) until the correct time shows in
the display.
3. Push the Start/Enter pad.
NOTE: If you do not want the cbck time
displayed, push and hold the Clock/Set pad
for 4 seconds. To display the clock time
again, push the Clock/Set pad once, then
reset the cbck time if necessary.
12
CLOCK

Using the electronic Minute Timer
The Minute Timer does not start or stop the
oven. It works like a kitchen timer. lt can be set
in hours and minutes up to 11 hours, 59 min-
utes. The Minute Timer will display minutes and
seconds for settings under one hour. You will
hear four 1-second tones when the set time is
up-
1. Push the Timer Set pad. The Timer Indica-
tor Light will come on and the display will
show ‘0:OO” with the colon flashing.
2. Use the Hour and Minute pads to set the
desired time. Push the ‘up” (A) or “down”
(V) pad(s) until the correct time shows in the
display.
3. Push the Start/Enter pad. The Minute Timer
will begin counting down immediately after
the timer is started.
When time is up, ‘w will show in the
display and you will hear four l%second
tones. You will also hear two 1-seaxkl tones
every minute until you push one of the two
Timer pads.
NOTE: To disable the reminder tones, push
and hokl the Timer Set pad for four seconds.
To reactivate the tones, repeat this proce-
dure.
To cancel the Minute Timer:
l Push the Timer Off pad. The time of day will
show in the display.
TIMER
mm
13

Using the Off/Cancel pad
The Off/Cancel pad will cancel any function
except for the Clock&et and Timer Set func-
tions. When the Off/Cancel pad is pushed, the
display will show the time of day or, if Minute
Timer is also being used, the time remaining.
Baking/roasting
1.
2.
3.
4.
5.
Position the rack(s) properly before
turning on the oven. To change rsck
position, lift rack at front and pull out
For further infmtion, see ‘Positioning
racks and pans” on pale 9.
Set the Oven Selector to BAKE.
Set the Oven Temperature Control Knob
to the baking/roasting temperature you
want. The OVEN HEATING lndiitor Light
will come on. The oven is preheated when
the OVEN HEATING Indicator Light first
goes off.
NOTE: Do not preheat oven when roasting
or ccoking items such as casseroles.
Put food in the oven. During baking/
roasting, the elements will turn on and off
to maintain the temperature setting. The
OVEN HEATING lndiitor Light will turn
on and off with the elements.
NOTE: The top element helps heat
during baking/roasting, but does not
turn red.
When baking/roasting is done, turn
both the Oven Selector and the Oven
Temperature Control Knob to OFF. The
OVEN HEATING lndiitor Light will gc off.
14

Oven temperature controls will gradually shift
after years of use. So, even though your new
oven is properly adjusted to provide accurate
temperatures, it may cook faster or slower than
your old oven.
If, after using the oven for a period of time, you
are not satisfied with the temperature settings,
you can change them by following these steps:
1. Turn the Oven Temperature Control Knob to
the off position. Pull knob straight off and flip
it over.
2. Loosen the locking screws inside the control
knob. Note the position of the notches.
3. To lower the temperature, hold knob handle
firmly and move the tooth a notch counter-
clockwise. Each notch equals about 5°F
(2.5%).
4. To raise the temperature, hold knob handle
firmly and move the tooth a notch clockwise.
Each notch equals about 5°F (2.5%).
5. Tighten the locking screws and replace the
control knob.
Broiling
1. Position the rack before turning the oven on.
See “Broiling rack position chart” on page 16.
2. Put the broiler pan and food on the rack.
3. Close the door to the Broil Stop position (open
about 4 inches [lo.2 cm]). The door will stay
open by itself.
4. Set the Oven Selector and Oven Temperature
Control Knob to BROIL. The OVEN HEATING
Indicator Light will come on.
NOTE: Do not preheat oven when broiling.
5. When broiling is done, turn both the Oven
Selector and Oven Temperature Control Knob
to OFF. The OVEN HEATING Indicator Light
will go off.
Adjusting the oven temperature control
Locking Tooth

Custom broil
l if food is cooking too fast, turn the Oven
Temperature Control Knob counterciock-
wise until the OVEN HEATING lndiitor
Light goes off.
l if you want the food to broil slower from
the start, set the Oven Temperature
Control Knob between 170°F and 325°F
(77% and 163%). These temperature
settings allow the broil heating element to
cycle and to slow cooking. The lower the
temperature, the slower the cooking.
l Fish and chicken are some foods that
may cook better if you use lower broiling
temperatures.
The Oven Selector must be on BROIL for
ail broiling temperatures.
NOTE: Leave the oven door partly open
whenever using the oven to broil. This
allows the oven to maintain proper tempera-
tures.
Broiling rack position chart
RACK POSITION MPE OF FOOD/
FROM BOlTOM DONENESS
4 Hamburger patties and
thin steaks, l/i’ thick or
less
3 Quickly searing food,
rare and medium
steaks, medium patties
ham slices, fiih steaks,
frankfurters
2 Well-done steaks and
patties, lamb chops,
split chicken, pork
steaks and chops,
whole fiih
16

Broiling tips
l Use the broiler pan and grid for broiling.
They are designed to drain excess liquid
and grease away from the cooking surface
to help prevent spatter, smoke or fire.
l Refer to a broiling chart in a reliable
cookbook for correct broiling times.
l After broiling, remove the broiler pan
from the oven when you remove the food.
Drippings will bake on the pan if you leave
it in the heated oven.
Fire Hazard
l Place meat the correct distance from
the element. Meat placed too close to
the element could spatter, smoke, bum
or catch fire during broiling.
.To ensure adequate grease drainage,
do not use cookie sheets or similar
pans for broiling. Also, covering the
broiler grid with foil is not recom-
mended. Poor drainage of grease could
result in fire. If foil is used, cut slits in
foil to line up with all openings in broiler
grid. Grease can then drain away and
cool in pan.
Energy saving tips
Although the energy used for cooking is
usually a very small percentage of the total
energy used in the home, cooking energy
can be used effiiiently. Here are some tips
to help you save energy when using your
cooking product:
l Use pans with flat bottoms, straight sides
and tight-fiiing lids.
l Match the pan to the surface unit size.
l Cook with a minimum of liquid or fat to
help shorten cooking time.
l Preheat pans only when recommended
and for the shortest time possible.
l Start food on higher heat settings, then set
surface unit control on low or off to finish
cooking. Use retained heat for cooking
when possible.
l Use the more efficient surface units
instead of the oven when possible.
l Turn on the surface unit only after placing
filled pan on the unit.
l “Oven peeking” may cause heat loss,
longer cooking times and unsatisfactory
baking results. Rely on your timer to keep
track of the cooking time.
l Bake cakes, pies or cookies when oven is
warm. Best time to bake is right after a
meal has been cooked in the oven.
l Preheat the oven no longer than
necessary.
l Plan your meals for the most effiiient use
of the range. When using the oven to cook
one food, try to cook the rest of the meal in
it also.
l Do not preheat when broiling, roasting or
cooking items such as casseroles.
17

Using the electronic MEALTIMER” control
The electronic MEALTIMER” control will
turn the oven on and off at times you set ...
even when you are not around.
Delayed time bakingIroasting is ideal for
foods which do not require a preheated
oven, such as meats and casseroles. Do
not uss delayed time cooking for cakes,
cookies, etc. ... undercooking will result.
Before using the eiectronk
MEALTiMER control, make sure the clock
is set to the correct time of day. (See
“Setting the cloclc on page 12.)
This section discusses two methods for
starting bakindroasting now and stopping
automatically later, and three methods for
starting and stopping baking/roasting
automatically. Read this section carefully to
choose whiih method(s) is best for you.
To start baking/roasting now
and stop automatically
Method l-Using Cook Time:
1. Position the oven rack(s) properly and
put food in the oven.
16

4. Push the Cook Time pad. “0:OO” with
the colon flashing and the Cook Time
Indicator Light will show in the display.
5. Use the Hour and Minute pads to set
the desired cooking time. Push the
“up” (A) or Wwn” (r) pad(s) until the
correcl time shows in the display.
This example shows a desired baking/
roasting time of 30 minutes.
6.
7.
6.
Push the StarVEnter pad. The OVEN
HEATING lndiitor Light will come on.
NOTE: You can change the Cook Time
abler pushing the Start/Enter pad by
repeating just Steps 4 and 5.
The display will count down the baking/
roasting time in minutes.
When the baking/rwsting time is
--
completed, the oven will turn off
automatically, beep four times, and
“End” will show in the display. You will
also hear two tones once every minute
until you push the Off/Cancel pad.
NOTE: To disable the reminder tones,
push and hold the Timer Set pad for 4
seconds. To reactivate the tones, repeat
this procedure.
9. Push the Off/Cancel pad to return the
display to the time of day.
10. Turn both the Oven Selector and the
Oven Temperature Control Knob to
OFF.

Method 2-Using Stop Time:
1. Position the oven rack(s) properly and put
food in the oven.
2. Set the Oven Selector to TIME BAKE.
3. Set the Oven Temperature Control Knob to
the desired temperature.
4. Push the Stop Time pad. The time of day
with the colon flashing and the Stop Time
lndiitor Light will show in the display.
5. Use the Hour and Minute pads to set the
desired stop time. Push the “up” (A) or
“down” (v) pad(s) until the correct time
shows in the display.
This example shows a desired stop time of
2 o’clock. The cook time will be the differ-
ence between the stop time and the
current time of day.
6. Push the Start/Enter pad. The OVEN
HEATING Indicator Light will come on.
NOTE: You can change the Stop Time
after pushing the Start/Enter pad by
repeating just Steps 4 and 5.
7. The display will count down the baking/
roasting time in minutes.
NOTE: To disable the reminder tones,
push and hold the Timer Set pad for 4
seconds. To reactivate the tones, repeat
this procedure.
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