Sharp SWA3052DS, Operation Manual

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13

OVEN USE

OVEN RACKS

IMPORTANT: To avoid permanent damage to the porcelain 

finish, place food or bakeware on an oven rack. Do not place 

food or bakeware directly onto the oven door or oven bottom.
•  The oven racks can be placed in any of the six height positions 

with the oven.

•  Position racks before turning on the oven.
•  Make sure the oven racks are level.
•  Oven racks have a stop to keep them from being unintention-

ally withdrawn fully. 

TO REMOVE OVEN RACKS:

•  Pull rack out to the stop position, raise the front edge, and 

then lift out.

TO REPLACE OVEN RACKS:

•  Place oven rack on the wire supports along the sides of the 

oven. Tilt the front edge up slightly, and slide rack to the rear 

until it clears the stop position. Lower the front and slide the 

rack into the oven.

COMPONENT COOLING FAN

Activates during any cooking or self-cleaning mode to cool 

inner components and outer door surfaces. This air is exhausted 

through the vent located above the oven door. It continues to 

run until components have cooled sufficiently. The cooling fan 

operates at double speed (or RPM’s) in self-clean and whenever 

the internal components temperature becomes high.

OVEN DOOR

To avoid oven door glass breakage:
•  Do not close the oven door if the racks are not fully inserted 

into the oven cavity or if bakeware extends past the front 

edge of an oven rack.

•  Do not set objects on the glass surface of the oven door.
•  Do not hit glass surfaces with bakeware or other objects.
•  Do not wipe down glass surfaces until the oven has completely 

cooled.

OVEN VENTS

Blocking or covering the oven vents will cause poor air circula-

tion, affecting cooking, cleaning and cooling results.
•  Both the upper and lower oven vent(s) allow fresh air to enter 

the cooling system.

•  The lower oven vent also allows hot air to be expelled from 

the cooling system.

OVEN CONDENSATION AND TEMPERATURE

•  It is normal for a certain amount of moisture to evaporate from 

the food during any cooking process. The amount depends 

on the moisture content of the food.

•  The moisture may condense on any surface cooler than the 

inside of the oven, such as the control panel.

•  Your new oven has an electronic temperature sensor to help 

maintain an accurate temperature. Your previous oven may 

have had a mechanical thermostat that drifted gradually over 

time to a higher temperature. It is normal that you may need 

to adjust your favorite recipes when cooking in a new oven.

OVEN TEMPERATURE CONTROL

The oven provides accurate temperatures; however, it may cook 

faster or slower than your previous oven, so the temperature 

calibration can be adjusted. It can be adjusted in degrees 

Fahrenheit or Celsius.
A minus sign means the oven will be cooler by the displayed 

amount. The absence of a minus sign means the oven will be 

warmer by the displayed amount.
Use the following chart as a guide:

ADJUSTMENT °F  

(ADJUSTMENT °C)

COOKS FOOD

10°F (6°C)

a little more

20°F (12°C)

moderately more

30°F (17°C)

much more

-10°F (-6°C)

a little less

-20°F (-12°C)

moderately less

-30°F (-17°C)

much less

TO ADJUST OVEN TEMPERATURE CALIBRATION:

1 

Press SETTINGS. The various Options will appear in the 

display.

2 

Press number 9 on the keypad. “CALIBRATION” “PRESS 

3 TO INCREASE/PRESS 6 TO DECREASE” will scroll 

across the display.

3 

Press number 3 on the keypad to increase or number 6 to 

decrease  the  temperature  in  5°F  (3°C)  increments.  The 

adjustment can be set between 30°F (18°C) and -30°F (-18°C).

4 

Press SETTINGS to save the adjustment, and then exit the 

Temperature Calibration menu.

OVEN MODES

The illustrations show the heating elements and fans used for 

each oven mode.

NOTE: The lower element is concealed under the oven floor.

BAKE

Baking is cooking with heated air. Both upper and lower ele-

ments in the oven are used to heat the air but no fan is used to 

circulate the heat.