Ii.
7.
.
Oven Operation ]6
At the end of the delayed period the DE1,AY indicator
word will go off and the oven will begin to heat.
At the end of the clock control led Cook Time, the oven will
shut off automatically, "End" will appear in the display and
a beep will be heard four times. Press the Stop/Clear pad.
If the program is not cancelled, there will be one beep every
30 seconds for five minutes. (If you wish to change the
beeps at the end of clock controlled cooking, see page 7.)
Drying (select models)
For best results, use the drying rack provided with your
range. It allows air to circulate evenly around the food.
The convcction fan will operate during the drying procedure.
Setting the Controls for Drying
1. Press the Drying pad.
• 000, the oven icon and convection fan icon _,_ will
appear.
2. Press the Preset (0) pad for 140°F. orpress the appropriate
number pads for the desired drying temperature.
• The temperature may be set between 100°-200°F.
• If the temperature is set for under 100°F or over 200°F,
the control will beep twice and default to 100°F or
200°F respectively.
3. The oven door needs to be opened slightly to allow
moisture to escape from the oven during the drying pro-
cess.
Open tile oven door slightly.
Rotate the metal spacer at the
upper right corner of the oven
frame upward to hold the door
in position.
While holding the spacer up,
gently close the oven door
until it rests against the spacer.
• Follow the drying guide on page 17 for drying times.
Cool foods to room temperature before testing for
doneness.
• When the door is opened, the spacer will rotate down-
ward and rest flush against the range side panel, Reset
the spacer if you need to continue the drying process.
4. When drying is complete, turn the oven offby pressing the
Stop/Clear pad.
• If more than 30 seconds elapse between pressing the
• Most fruits and vegetables dry well and retain their
color when dried at 140°F. For optimal flavor, drw
herbs at 100°F. however, at this lower temperature
expect extended drying times of up to 8 hours,
• The length of drying times vary due to the following:
water and sugar content of food, size of food pieces,
amount of food being dried, humidity in theair.
• Check foods at the minimum drying time. Dry longer
if necessary.
• Fruits that turn brown when exposed to air should be
treated with an antioxidant. Try one of the following
1. Dip fruit in a mixture of two p_ bottled lemon
juice to one part cool water,
2. Soak"fi'uit in a solution of t tsp. ascorbic acid or
commercial antioxidant to I quart of cold water.
• Foods may _p during the _ing process. After
drying high acid or sugary,,,,tbods, clean the oven
• More than one rack of food may be dried at the same
time. Howe_ er. additional _ing time is needed.
