text: Self-Cleaning Gas Range A Note to You ............2 Range Safety ............3 Parts and Features ....5 Using Your Range......6 Using the SelfCleaning Cycle ........19 Caring for Your Range ......................22 Troubleshooting ......27 Requesting Assistance or Service ....................29 Index ........................31 Warranty ..................32 1-800-253-1301 Call our Consumer Assistance Center with questions or comments. TO THE INSTALLER: PLEASE LEAVE THIS INSTRUCTION BOOK WITH THE UNIT. TO THE CONSUMER: PLEASE READ AND KEEP THIS BOOK FOR FUTURE REFERENCE. 4.65 Cubic Foot Oven MODEL SF350BEG 8053374 A NOTE TO YOU Thank you for buying a WHIRLPOOL® appliance. The Whirlpool Brand is committed to designing quality products that consistently perform for you to make your life easier. To ensure that you enjoy years of trouble-free operation, we developed this Use and Care Guide. It is full of valuable information about how to operate and maintain your appliance properly and safely. Please read it carefully. Also, please complete and mail the Product Registration Card provided with your appliance. The card helps us notify you about any new information on your appliance. Please record your model's information. Whenever you call to request service for your appliance, you need to know your complete model number and serial number. You can find this information on the model and serial number label/plate (see diagram in the "Parts and Features" section). Please also record the purchase date of your appliance and your dealer's name, address, and telephone number. Model Number Serial Number Purchase Date Dealer Name Dealer Address Dealer Phone Keep this book and the sales slip together in a safe place for future reference. It is important for you to save your sales receipt showing the date of purchase. Proof of purchase will assure you of in-warranty service. Our Consumer Assistance Center number is toll free. 1-800-253-1301 WARNING: If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death. – Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance. – WHAT TO DO IF YOU SMELL GAS • Do not try to light any appliance. • Do not touch any electrical switch; do not use any phone in your building. • Immediately call your gas supplier from a neighbor's phone. Follow the gas supplier's instructions. • If you cannot reach your gas supplier, call the fire department. – Installation and service must be performed by a qualified installer, service agency or the gas supplier. 2 RANGE SAFETY Your safety and the safety of others is very important. We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages. This is the safety alert symbol. This symbol alerts you to hazards that can kill or hurt you and others. All safety messages will be preceded by the safety alert symbol and the word "DANGER" or "WARNING." These words mean: wDANGER You will be killed or seriously injured if you don't follow instructions. wWARNING You can be killed or seriously injured if you don't follow instructions. All safety messages will identify the hazard, tell you how to reduce the chance of injury, and tell you what can happen if the instructions are not followed. wWARNING Tip Over Hazard A child or adult can tip the range and be killed. Connect anti-tip bracket to rear range foot. Reconnect the anti-tip bracket, if the range is moved. See the installation instructions for details. Failure to follow these instructions can result in death or serious burns to children and adults. Anti-Tip Bracket Making sure the anti-tip bracket is installed: • Slide range forward. • Look for the anti-tip bracket securely attached to floor. • Slide range back so rear range foot is under anti-tip bracket. Range Foot continued on next page 3 RANGE SAFETY IMPORTANT SAFETY INSTRUCTIONS WARNING: To reduce the risk of fire, electrical shock, injury to persons, or damage when using the range, follow basic precautions, including the following: • WARNING – TO REDUCE THE RISK OF TIPPING OF THE RANGE, THE RANGE MUST BE SECURED BY PROPERLY INSTALLED ANTI-TIP DEVICES. TO CHECK IF THE DEVICES ARE INSTALLED PROPERLY, SLIDE RANGE FORWARD, LOOK FOR ANTI-TIP BRACKET SECURELY ATTACHED TO FLOOR, AND SLIDE RANGE BACK SO REAR RANGE FOOT IS UNDER ANTI-TIP BRACKET. • CAUTION – Do not store items of interest to children in cabinets above a range or on the backguard of a range – children climbing on the range to reach items could be seriously injured. • Proper Installation – The range, when installed, must be electrically grounded in accordance with local codes or, in the absence of local codes, with the National Electrical Code, ANSI/NFPA 70. Be sure the range is properly installed and grounded by a qualified technician. • This range is equipped with a three-prong grounding plug for your protection against shock hazard and should be plugged directly into a properly grounded receptacle. Do not cut or remove the grounding prong from this plug. • Disconnect the electrical supply before servicing the appliance. • Never Use the Range for Warming or Heating the Room. • Injuries may result from the misuse of appliance doors or drawers such as stepping, leaning, or sitting on the doors or drawers. • Maintenance – Keep range area clear and free from combustible materials, gasoline, and other flammable vapors and liquids. • Storage in or on the Range – Flammable materials should not be stored in an oven or near surface units. • Top burner flame size should be adjusted so it does not extend beyond the edge of the cooking utensil. For self-cleaning ranges – • Before Self-Cleaning the Oven – Remove broiler pan and other utensils. Wipe off all excessive spillage before initiating the cleaning cycle. – SAVE THESE INSTRUCTIONS – 4 PARTS AND FEATURES ON Oven vent (p. 17) Electronic Oven control (pp. 10, 20-21) Surface burners and grates (pp. 6, 22, 23, 24) Control panel (pp. 5, 22) Gasket (p. 19) Anti-tip bracket (p. 3, 17) Door stop clip Model and serial number plate (behind left side of storage door) Storage drawer (p. 18) CONTROL PANEL Left rear control knob Left front control knob Surface burner marker (shows which burner you are setting) Right front control knob Right rear control knob 5 USING YOUR RANGE USING THE SURFACE BURNERS wWARNING Fire Hazard Do not let the burner flame extend beyond the edge of the pan. Turn off all controls when not cooking. Failure to follow these instructions can result in death or fire. Burner heat settings Use the following chart as a guide. SETTING LIGHT RECOMMENDED USE • To light the burner. HIGH • To start food cooking. • To bring liquid to a boil. • To hold a boil. • To fry chicken or pancakes. • For gravy, pudding, and icing. • To cook large amounts of Mid-range (between HIGH and LOW) vegetables. LOW • To keep food warm. • To melt chocolate or butter. • To simmer. Using the control knobs Your range comes with electric ignitors. Electric ignitors automatically light the burners each time you turn the control knobs to LIGHT. • Place a filled pan on the burner grate before turning on the surface burner. Do not operate a burner for extended periods of time without having cookware on the grate. • Push in the control knob and turn it counterclockwise to the LIGHT position. The clicking sound is the ignitor sparking. Make sure the burner has lit. • To stop the clicking sound after the burner lights, turn the control knob to the cook setting you want. You can set the control knob anywhere between HIGH and LOW. NOTE: All four electric ignitors will click at the same time. However, the burner with the control knob turned to LIGHT is the one that will ignite. 6 NOTE: Do not leave empty cookware, or cookware which has boiled dry, on a hot surface burner. The cookware could overheat, causing damage to the cookware or cooking product. Easy ways to save energy • To help shorten your cooking time, use the least amount of liquid possible. • Preheat your pots and pans only when recommended and for the shortest time possible. • Start your food on a higher heat setting, then turn the control to a lower setting to finish cooking. USING YOUR RANGE USING THE SURFACE BURNERS (CONT.) In case of a prolonged power failure • Refer to your canner manual for specific You can manually light surface burners. Hold a lit match near a burner and turn the control knob to the LIGHT position. After the burner lights, turn the control knob to the setting you want. Home canning information The large diameter of most water-bath or pressure canners combined with high heat settings for long periods of time can cause damage to the cooktop. To protect your range: • For best results, use a canner which can be centered over the surface burner. • Do not place your canner on 2 surface burners at the same time. • Start with hot water. This reduces the time the control is set on high. Reduce the heat setting to the lowest position needed to maintain a boil or required pressure levels in a pressure canner. instructions. For up-to-date information on canning, contact your local U.S. Government Agricultural Department Extension Office or companies who manufacture home canning products. Using the right cookware makes a big difference • The pan should have a flat bottom, straight sides, and a well-fitting lid. • Choose medium to heavy gauge (thickness) cookware. • The pan material (metal or glass) affects how quickly and evenly the pan heats. • When using glass or ceramic cookware, check to make sure it is suitable for use on surface burners. • To avoid tipping, make sure pots and pans are centered on the grates. CHARACTERISTICS OF COOKWARE MATERIALS The pan material affects how fast heat transfers from the surface cooking area through the pan material and how evenly heat spreads over the pan bottom. Choose pans that provide the best cooking results. Aluminum • Heats quickly and evenly. • Use for all types of cooking. • Medium or heavy thickness is best for most cooking. • Used as a core or base in cookware to provide even heating. Cast iron • Heats slowly and evenly. • Good for browning and frying. • Maintains heat for slow cooking. • Can be coated with porcelain enamel. Ceramic or ceramic glass • Heats slowly and unevenly. • Use on low to medium settings. • Follow manufacturer's instructions. Copper • Heats very quickly and evenly. • Used as a core or base in cookware to provide even heating. Earthenware • Can be used for cooktop cooking if recommended by the manufacturer. • Use on low settings. Porcelain enamel-on-steel or enamel-on-cast iron • See cast iron and stainless steel. Stainless steel • Heats quickly but unevenly. • A core or base of aluminum or copper on the cookware provides even heating. • Can be coated with porcelain enamel. 7 USING YOUR RANGE USING THE OVEN Positioning racks and pans Place the oven racks where you need them before Where to place pans: turning on the oven. WHEN YOU HAVE • To move a rack, pull it out to the stop position, raise the front edge and lift it out. 1 pan • Be sure the rack(s) is level. 2 pans Use pot holders or oven mitts to protect your hands • if rack(s) must be moved while the oven is hot. 3 or 4 pans • For best performance, cook on one rack. Place the rack so the top of the food will be centered in the oven. • When cooking with two racks, arrange the racks on the 2nd and 4th rack guides. Two sheets of cookies may be baked if sheets are switched at approximately three quarters of the total bake time. Increase baking time, if necessary. • For best results allow 2 inches of space around each pan and between pans and oven walls. Extra oven rack position (roasting rack) Use this rack position when roasting food too large to be placed on the first rack position. For proper roasting, follow these guidelines: • To avoid spillage, remove food before pulling out the rack. • Tilt the rack up at the front before pulling it over Extra oven rack position the door. Use an adequate amount of liquid in the pan (meat • juices or water) so your food does not get overdone. 8 PLACE In center of the oven rack. Side by side or slightly staggered. In opposite corners on each oven rack. Stagger pans so no pan is directly over another. USING YOUR RANGE USING ALUMINUM FOIL • Use aluminum foil to catch spillovers from pies or • Do not line the oven bottom with foil or other liners. casseroles by placing foil on the oven rack below. Foil should be turned up at edges and be at least 1 inch larger than dish. • Do not cover the entire rack with aluminum foil. It will reduce air circulation and give you poor cooking results. It could affect the oven surface as well as the quality of your baking. • Place tent-shaped foil loosely over meat or poultry to slow down surface browning for long term roasting. Remove foil for the last 30 minutes. • Use narrow strips of foil to shield piecrust edges if browning too quickly. BAKEWARE CHOICES Baking performance is affected by the type of bakeware used. Use the bakeware size recommended in the recipe. BAKEWARE TYPE BEST USED FOR GUIDELINES Light colored aluminum • Light golden crusts • Even browning • Use temperature and time recommended in recipe. Dark aluminum and other bakeware with dark, dull, and/or non-stick finish • Brown, crisp crusts • May reduce baking temperature 25°F. • Use suggested baking time. • Use temperature and time recommended in recipe for pies, breads, and casseroles. • Place rack in center of oven. Ovenproof glassware, ceramic glass, or ceramic • Brown, crisp crusts • May reduce baking temperature 25°F. Insulated cookie sheets or • Little or no bottom browning baking pans • Place in the bottom third of oven. • May need to increase baking time. Stainless steel • Light, golden crusts • Uneven browning • May need to increase baking time. Stoneware • Crisp crusts • Follow manufacturer's instructions. 9 USING YOUR RANGE THE ELECTRONIC OVEN CONTROL Electronic display ON Indicator lights (see below) BAKE BROIL START ? HEAT CLEAN Bake pad (pp. 11, 13) SELF-CLEANING OVEN DOOR LOCKED Auto clean pad (p. 20) BAKE CUSTOM AUTO BROIL CLEAN TEMP START OFF ENTER CANCEL 5 SEC Custom broil pad (pp. 14, 15) Start/enter pad Off/cancel pad Temperature pad (pp. 11, 13, 15, 20) Display Using the control lock • When you first plug in the range, "PF" will appear The control lock lets you disable the control panel command pads. The control lock comes in handy when you want to prevent others from using the oven. on the display until you press any command pad. If "PF" again appears on the display, your electricity was off for a while. • When you are using the oven, the display will show preheat times and temperature settings. • When you are not using the oven, the display will be blank. • When setting a function, if you do not press START/ENTER within 5 seconds, the Start? indicator light will flash. If you do not press START/ENTER within 5 minutes, the function will be canceled. Indicator lights An indicator light to the left of the display lights up when you are in a setting. An indicator light on the display lights up when the oven is on. NOTES: • You can only use the control lock when the oven is not in use or the control has not been set. • Set the control lock when cleaning the control panel to prevent yourself from accidentally turning on the oven. To lock the control panel: Press and hold START/ENTER for 5 seconds. You will hear a single tone and "Loc" will appear on the temperature display for 5 seconds. START "Loc" will then appear whenever a ENTER command pad is pressed. 5 SEC To unlock the control panel: Press and hold START/ENTER for 5 seconds. You will hear a single tone, and "Loc" will disappear from the temperature display. START ENTER 5 SEC STARTING/CANCELING A FUNCTION After setting a function for the first time, you must press START/ENTER to start the function. START ENTER 5 SEC 10 OFF/CANCEL will cancel any function except for the control lock. OFF CANCEL USING YOUR RANGE BAKING/ROASTING IMPORTANT: Do not try to light the oven burner during a power failure. 1. Place the racks where you need them. Front For more information, see "Positioning racks and pans" in the "Using the oven" section. NOTE: Do not place food directly on the oven door or the oven bottom. Rear 2. Choose the bake setting. PRESS YOU SEE ON YOU SEE ON The bake indicator light will light up. BAKE 3. Set the temperature (optional). Do this step if you want to set a temperature other than 350°F. Press ▲ to raise the temperature or ▼ to lower the temperature in 5°F amounts. You can set a temperature anywhere from 170°F to 500°F. Use these pads until the desired temperature shows on the display. 4. When roasting, put your food in the oven. You do not have to preheat the oven when roasting unless your recipe recommends it. PRESS (example for bake at 375°F) Roasting meats and poultry • For even cooking, place the meat on a rack in a shallow pan. This keeps the meat out of the drippings and allows the heat to circulate better. • Use a meat thermometer for the most accurate doneness. Insert it so the tip is in the center of the largest muscle or thickest portion of the meat or poultry. Make sure the thermometer is not touching bone, fat, or the bottom of the pan. 11 USING YOUR RANGE BAKING/ROASTING (CONT.) 5. Press START/ENTER The preheat conditioning time counts down the approximate preheat time after the oven temperature has been set and START has been pressed. The preheat, bake, and on indicator lights will light up. The oven control automatically sets preheating times based on the oven temperature you select: • For 245°F and less, the preheating time is 4 minutes. • For 250°F-445°F, the preheating time is 10 minutes. • For 450°F and above, the preheating time is 15 minutes. The oven is preheated and ready to use when you hear a 1-second tone, the on indicator light goes off, the countdown is finished, and the set temperature is displayed. The preheat and set temperatures may be different at the end of the countdown. This is normal. PRESS YOU SEE ON START ENTER 5 SEC (example for set temperature of 350°F) YOU SEE ON NOTES: • The preheat conditioning countdown will be displayed in minutes from 14 minutes to 10 minutes, then minutes and seconds from 9:59 until the preheat countdown is finished. • When the oven temperature is greater than 170°F, no preheat conditioning time will be shown on the display. • You can change the temperature setting any time after pressing START/ENTER. You do not have to press START/ENTER again. • The preheat conditioning time will not change if you reset the temperature before the countdown time ends. 6. During baking/roasting, the oven burner will turn on and off to keep the oven temperature at the setting. 7. After cooking, turn off the oven. Saving energy • To avoid loss of heat, open the oven door as little as possible. • Use a timer to keep track of cooking time. • Plan your meals for the most efficient use of the oven by cooking more than one food at a time, or baking while the oven is still hot after cooking a meal. PRESS YOU SEE (a blank display) OFF CANCEL 12 USING YOUR RANGE ADJUSTING THE OVEN TEMPERATURE CONTROL Although your new oven is properly adjusted to provide accurate temperatures, it may cook faster or slower than your old oven. If you are not satisfied with the baking/roasting results, you can change the offset temperature by following the steps below. NOTE: DO NOT measure the oven temperature with a thermometer. Opening the oven door will lower the oven temperature and give you an incorrect reading. Also, the thermometer temperature reading will change as your oven cycles. 1. Press and hold BAKE for 5 seconds. The display will show the current offset temperature, for example "00," if you have not already adjusted the temperature. PRESS YOU SEE ON BAKE (factory setting of "0") 2. Set the new offset temperature. PRESS Press s to raise the temperature or t to lower the temperature in 10°F amounts. You can set the temperature change to as low as -30°F or as high as +30°F. A minus (-) sign will appear before the number when decreasing the temperature setting. The minus sign shows the oven will be cooler by the displayed amount. There is no sign in front of the number when increasing the temperature setting. 3. Enter the adjustment. NOTE: The oven control will stay adjusted even after a power failure. YOU SEE ON (example when making oven 10°F cooler) PRESS YOU SEE (a blank display) START ENTER 5 SEC How to determine the amount of adjustment needed The chart at the right tells you how much to adjust the offset temperature to get the cooking results you want. You can figure out cooking results by the amount of browning, moistness, and rising times for baked foods. TO COOK FOOD ... A little more Moderately more Much more A little less Moderately less Much less ADJUST BY THIS NUMBER OF DEGREES (FAHRENHEIT) +10 +20 +30 -10 -20 -30 13 USING YOUR RANGE BROILING NOTE: • Do not preheat when broiling unless your recipe recommends it. 2. Put your food on the broiler pan and place the pan in the center of the oven rack. 1. Place the rack where you need it. See "Broiling guidelines" later in this section. Front Rear 3. Close the door. 4. Press CUSTOM BROIL. The broil indicator light will light up. PRESS YOU SEE ON YOU SEE ON CUSTOM BROIL 5. Start the oven. The on and heat indicator lights will light up. NOTE: You can change the temperature setting any time after pressing START/ENTER. To change the setting, see "To custom broil at a lower temperature" later in this section. PRESS START ENTER 5 SEC 6. After broiling, turn off the oven. PRESS YOU SEE (a blank display) OFF CANCEL 14 USING YOUR RANGE BROILING (CONT.) To custom broil at a lower temperature: PRESS YOU SEE ON • If your food is cooking too fast, press the t temp pad until "325°F" shows on the display. (example shows broil at 325°F) • If you want your food to broil slower from the start, press CUSTOM BROIL and press the t temp pad so a temperature between 300°F and 525°F shows on the display. Press START/ENTER. Lower temperature settings let the broil burner cycle and slow cooking results. The lower the temperature, the slower the cooking. PRESS YOU SEE ON CUSTOM BROIL (example shows broil at 400°F) NOTE: Fish and chicken are some foods that may cook better if you use lower broiling temperatures. START ENTER 5 SEC Broiling guidelines • Use only the broiler pan and grid provided. They are designed to drain extra juices from the cooking surface. This drainage helps prevent spatter and smoke. • To make sure the juices drain well, do not cover the grid with foil. • Trim excess fat to reduce spattering. Slit the fat on the edges to prevent curling. • Use tongs to turn meat to avoid losing juices. • Pull out oven rack to stop position before turning or removing food. • After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult. • For easier cleaning, line the bottom of the pan with aluminum foil. Clean the pan and grid as soon as possible after each use. continued on next page 15 USING YOUR RANGE BROILING (CONT.) Broiling guidelines (cont.) Recommended rack positions are numbered from the bottom (1) to the top (5). For best results, place food 3 inches or more from broil burner. MEAT RACK POSITION Steak, 1" thick medium rare medium well done 4 Ground Meat Patties, 3⁄4" thick, well done APPROXIMATE TIME (MINUTES) SIDE 1 SIDE 2 14-15 15-16 18-19 7-8 8-9 9-10 4 13-14 6-7 Pork Chops, 1" thick 4 21-22 10-11 Ham Slice, 1⁄2" thick, precooked 4 8-10 4-5 Frankfurters 4 6-7 3-4 Lamb Chops, 1" thick 4 15-17 8-9 Chicken bone-in pieces boneless breasts 3 4 18-20 12-16 18-20 11-16 Fish fillets 1⁄4-1⁄2" thick 4 8-10 4-5 Times are guidelines only and may need to be adjusted for individual tastes. 16 USING YOUR RANGE THE OVEN VENT Hot air and moisture escape from the oven through a vent that is near the middle of the backguard. The vent lets air circulate properly. Be careful not to block the vent, or you will get poor baking/roasting results. Oven vent ON NOTE: Never store plastics, paper, or other items that could melt or burn near the oven vent, or any of the surface burners. THE ANTI-TIP BRACKET The range will not tip during normal use. However, the range can tip if you apply too much force or weight to the open door without the anti-tip bracket fastened down properly. wWARNING Tip Over Hazard A child or adult can tip the range and be killed. Connect anti-tip bracket to rear range foot. Reconnect the anti-tip bracket, if the range is moved. See the installation instructions for details. Failure to follow these instructions can result in death or serious burns to children and adults. Anti-Tip Bracket Range Foot Making sure the anti-tip bracket is installed: • Slide range forward. • Look for the anti-tip bracket securely attached to floor. • Slide range back so rear range foot is under anti-tip bracket. 17 USING YOUR RANGE THE STORAGE DRAWER Use the storage drawer to store cookware. You can remove the drawer to make it easier to clean under the range. Removing the storage drawer: 1. Empty the drawer before you remove it. Pull the 2. drawer straight out to the first stop. (The stops are small, round objects formed in the slide rail. They keep the drawer from sliding all the way out.) Then lift the front of the drawer and pull it out to the second stop. Lift the back of the drawer slightly and slide it all the way out. Replacing the storage drawer: 1. Position the drawer so that the lower drawer 2. guides rest just inside the front frame lip. Lift the front of the drawer and push it in until the metal stops on the drawer slide rails clear the upper drawer guides. Then slide the drawer closed. Lower slide rail (inside drawer Upper drawer opening) guides (on inside walls) 18 Drawer slide rail Lower drawer guide USING THE SELF-CLEANING CYCLE wWARNING Burn Hazard Do not touch the oven during the Self-Cleaning cycle. Keep children away from oven during Self-Cleaning cycle. Do not use commercial oven cleaners in your oven. Failure to follow these instructions can result in burns, or illness from inhaling dangerous fumes. BEFORE YOU START Before you start the Self-Cleaning cycle, make sure you: • Hand-clean the areas shown. They do not get hot enough during the Self-Cleaning cycle for soil to burn away. Use hot water and detergent or a soapy, steel-wool pad for cleaning. NOTE: DO NOT clean, move, or bend the gasket. You may get poor cleaning, baking, and roasting. • Do not let water, cleaner, etc., enter slots on door and frame. • Remove the broiler pan and grid and any cookware/bakeware being stored in the oven. • Wipe out any loose soil or grease. This will help reduce smoke during the Self-Cleaning cycle. • Wipe up food spills containing sugar as soon as possible after the oven cools down. When sugar is heated to a high temperature in the SelfCleaning cycle, the high temperature can cause the sugar to burn and react with the porcelain. This can cause staining and etching or pitting. • Remove the oven racks from the oven if you want them to remain shiny. You can clean the oven racks in the Self-Cleaning cycle, but they will become harder to slide. (See the "Cleaning chart" in the "Caring for Your Range" section.) If you clean the racks in the Self-Cleaning cycle, place them on the 2nd and 4th rack guides. (The guides are counted from bottom to top.) • Heat and odors are normal during the SelfCleaning cycle. Keep the kitchen well ventilated by opening a window or by turning on a vent hood or other kitchen vent during the cycle. IMPORTANT: The health of some birds is extremely sensitive to the fumes given off during the SelfCleaning cycle. Move birds to another closed and well ventilated room. DO NOT hand-clean gasket Hand-clean frame Hand-clean door around edge TIPS: • Keep the kitchen well ventilated during the Self-Cleaning cycle to help get rid of heat, odors, and smoke. • Clean the oven before it gets heavily soiled. Cleaning a very soiled oven takes longer and results in more smoke than usual. • Do not block the vent during the Self-Cleaning cycle. Air must move freely for best cleaning results. • Do not leave plastic utensils on the cooktop. They may melt. • Do not leave any foil in the oven during the Self-Cleaning cycle. Foil could burn or melt and damage the oven surface. • The oven light will not work during the SelfCleaning cycle. continued on next page 19 USING THE SELF-CLEANING CYCLE SETTING THE CONTROLS 1. Press AUTO CLEAN. The clean indicator light will light up. This will automatically set a 31⁄2-hour Self-Cleaning cycle. PRESS YOU SEE ON YOU SEE ON AUTO CLEAN NOTE: There will be a 30-minute cool-down 1 ⁄2 hour before the cycle is over. 2. Set the cleaning time (optional). PRESS If you want a Self-Cleaning cycle longer or shorter than 31⁄2 hours, use the hour and minute pads to set the cleaning time you want. Press the "up" (s) or "down" (t) pad(s) until a time between 21⁄2-41⁄2 hours shows on the display. for light soil. • Use 211⁄2 hours • Use 3 ⁄2-41⁄2 hours for average to heavy soil. 3. Start the oven. (example for 4 1⁄2-hour cleaning time) PRESS YOU SEE ON The on and heat indicator lights will light up. NOTES: • Make sure the door is closed all the way. If the door is open even a little, it will not lock. If the door is closed, it will lock after you press START/ENTER. • Do not attempt to open the oven door while locking. START ENTER 5 SEC 4. After the Self-Cleaning cycle starts: The door locked indicator light will light up when the oven door locks. 5. After the Self-Cleaning cycle ends and the oven YOU SEE reaches normal baking/roasting temperatures: The clean, door locked, and on indicator lights will go out and the door unlocks. Press OFF/CANCEL to clear the display. PRESS OFF CANCEL 20 ON USING THE SELF-CLEANING CYCLE SETTING THE CONTROLS (CONT.) 6. After the oven cools to room temperature, wipe off any residue or ash with a damp cloth or sponge. If needed, touch up spots with a mild abrasive cleanser or cleaning sponge. To stop the self-cleaning cycle at any time: If the oven temperature is above normal broiling temperatures, the Self-Cleaning cycle will start a 30-minute cool down. The clean and door locked indicator lights will stay on. PRESS YOU SEE ON OFF CANCEL ON HOW THE CYCLE WORKS 875°F ( 468°C ) CLEANING CYCLE Temperature The Self-Cleaning cycle uses very high heat to burn away soil and grease. During the cycle, the oven gets much hotter than it does for normal baking or broiling. This high heat breaks up the soil or grease and burns it away. Your oven is automatically preset for a 31⁄2-hour Self-Cleaning cycle. The graph at the right shows you what happens in a 31⁄2-hour Self-Cleaning cycle. Notice that the heating stops 1⁄2 hour before the 31⁄2-hour setting is up. OVEN SHUT OFF ( normal broiling temperature ) DOOR UNLOCKS DOOR LOCKS START 1 2 3 4 STOP Time In Hours 21 CARING FOR YOUR RANGE wWARNING Explosion Hazard Do not store flammable materials such as gasoline near this appliance. Doing so can result in death, explosion, or fire. CLEANING CHART Before cleaning, always make sure all controls are off and the range is cool. Refer to instructions on all cleaning products before using them to clean your range. PART CLEANING METHOD SPECIAL INSTRUCTIONS Control Knobs • Soap and water • Dishwasher • DO NOT use steel wool or abrasive cleaners. • Pull knobs straight away from control panel. • Wash, rinse and dry with soft cloth. Control Panel • Soap and water • Wash, rinse and dry with soft cloth. • Spray glass cleaner • Apply spray cleaner to paper towel, do not spray directly on panel. Exterior Surfaces* (excluding control panel and oven door glass) • Soap and water • Mild liquid cleaner • Spray glass cleaner • DO NOT use abrasive or harsh • Non-abrasive plastic scrubbing pad • Gently clean around the model cleaners like chlorine bleach, ammonia or oven cleaners. • Wash, rinse and dry with soft cloth. and serial plate, too much scrubbing could remove the numbers. • NOTE: To avoid product damage, do not remove the cooktop. Surface burner grates* • Light to moderate soil • Soap and water • Non-abrasive plastic scrubbing pad • Clean as soon as they become dirty. • Wash, rinse and dry well. • Dishwasher • Heavy burned on soils • Non-abrasive plastic scrubbing pad • Mild abrasive powdered cleanser and water • Repeat steps of cleaning process (with items at left) as needed, until soil is completely removed. • Rinse thoroughly and dry. *When the cooktop is cool, remove all spills and clean. Food spills containing acids, such as vinegar and tomato, may affect the finish. 22 CARING FOR YOUR RANGE CLEANING CHART (CONT.) PART CLEANING METHOD Surface burners SPECIAL INSTRUCTIONS • See "Lift-up cooktop and surface burners" in the "Caring for your range" section. Oven door glass Oven cavity • Food spills containing sugar and/or milk • All other spills Oven racks • Soap and water • Non-abrasive plastic scrubbing pad • Spray glass cleaner • Wash, rinse and dry with soft • Soap and water • When oven cools, wash, rinse cloth. • Wipe with paper towel. and dry with soft cloth. See the "Using the self-cleaning cycle" section. • Self-cleaning cycle • See the "Using the self-cleaning • Soap and water • Steel wool pad • Self-cleaning cycle • Wash, rinse and dry. cycle" section. • Place on 2nd and 4th rack guides. Racks will discolor and become harder to slide. After cleaning, apply vegetable oil to rack guides for easier sliding. Broiler pan and grid • Soap and water • Steel wool pad • Dishwasher • Solution of 1/2 cup ammonia to 1 gallon water • Mild abrasive cleanser or commercial oven cleaner • Wash, rinse and dry. • Soak for 20 minutes, then scrub with plastic scrubbing pad. 23 CARING FOR YOUR RANGE LIFT-UP COOKTOP AND SURFACE BURNERS 1. Remove the surface burner grates. 2. Lift the front of cooktop at both front corners until the support rods lock into place. NOTE: Do not drop the cooktop. Damage could result to the porcelain and the cooktop frame. 5. Check the burner flames once in a while for proper size and shape as shown. A good flame is blue in Ports color. If flames lift away 1 " from ports, are yellow, 2 or are noisy, turn off the burner. Allow the burner to cool and follow Step 6. If you still have a problem, contact an authorized service technician to check the air/gas mixture or see the Installation Instructions. 6. If the ports are clogged, clean with a straight pin. DO NOT enlarge or distort the ports. DO NOT use a toothpick to clean the ports. Toothpick pieces may clog the ports. 3. Wipe the surface under the cooktop with warm, soapy water and a sponge. Use a soapfilled plastic scrubbing pad on heavily soiled areas. 7. To lower the cooktop, lift the cooktop from both sides while pressing the support rods back to unlock them. Lower the cooktop into place. 4. Wipe off the surface burners with warm, soapy water and a sponge after each use. To remove cooked-on food, soak the burners in a vinegar and water solution for 20-30 minutes. Then scrub them with a plastic scrubbing pad. (See the "Cleaning chart" section for more information.) 24 8. Replace the surface burner grates. CARING FOR YOUR RANGE REMOVING THE OVEN DOOR For normal use of your range, you do not need to remove the door. However, if you find it necessary to remove the door, follow the instructions in this section. Door removal pin hole Door stop clip NOTE: The oven door is heavy. Before removing the door: 1. Use a putty knife or screwdriver and insert it at the bottom corner of the door stop clip. 2. Pry door stop clip free and remove from front frame hinge slot. Take care not to scratch porcelain. 3. Repeat procedure for other door stop clip. Range Hinge hanger Front frame hinge slot To remove: 1. Open the oven door. Insert door removal pins, included with your range, into both hinge hangers. Do not remove the pins while the door is removed from the range. 2. Carefully close the door until it rests against the door removal pins. 3. Grasp the door on the sides with your fingers on the front of the door and your thumbs on the inside surface. 4. Pull door straight up, then toward you. Hinge hangers will slide out of front frame hinge slot. To replace: NOTE: The door removal pins you inserted must still be in both door hinges. 1. Grasp the door on the sides with your fingers on the front of the door and your thumbs on the inside surface. continued on next page 25 CARING FOR YOUR RANGE REMOVING THE OVEN DOOR (CONT.) 2. Hold oven door so that the top edge of each hinge hanger is horizontal. Insert hinge hangers into the front frame hinge slots. 3. Rotate top of door toward range. Slide hinge hangers down onto front frame support pins. NOTE: Make sure the hinge hangers are fully seated and engaged on the support pins. 4. Insert the door stop clip with the angular surface at the top of the frame hinge slot, then push in the bottom of the clip until flanges are flush with the front frame. 5. Open the door completely and remove the door removal pins. Save door removal pins for future use. 6. Close the door. Door stop clip Door removal pin hole Hinge hanger Support pins Front frame hinge slot Door removal pin hole 26 Range Angular surface of door stop clip TROUBLESHOOTING Most cooking problems often are caused by little things you can find and fix without tools of any kind. Check the lists below and on the next page before calling for assistance or service. If you still need help, see "Requesting Assistance or Service" on page 29. RANGE DOES NOT WORK PROBLEM CAUSE Nothing works • The range is not plugged into a properly grounded outlet (120v polarized). • The range is not properly connected to the gas supply. Contact an authorized service technician to reconnect the range to the gas supply. (See the Installation Instructions.) • You have blown a household fuse or tripped a circuit breaker. OVEN/BROILER BURNER PROBLEM CAUSE The oven does not work • You have not set the electronic control correctly. Refer to setting the electronic oven control section. (See "Adjusting the oven temperature control" section.) • The main or regulator gas shutoff valve is in the off position. (See the Installation Instructions.) The burner fails to light The burner flames lift away from the ports, are yellow, or are noisy • The ignitor is broken. Contact an authorized service technician to replace it. • You have blown a household fuse or tripped a circuit breaker. • The air/gas mixture is incorrect. Contact an authorized service technician to check the air/gas mixture or see the Installation Instructions. SURFACE BURNERS PROBLEM CAUSE The burner fails to light • The control knob is not set correctly. Push in the control knobs before turning them. Make sure the control knob is turned to the Light position. (See page 6.) • You have blown a household fuse or tripped a circuit breaker. • The burner ports may be clogged. Clean them with a straight pin. (See page 24.) The burner flames are uneven • The burner ports may be clogged. Clean them with a straight pin. (See The burner flames lift off the ports, are yellow, or are noisy when turned off • The burner needs cleaning. (See page 24.) • The air/gas mixture is incorrect. Contact an authorized service technician The burner makes a popping noise when on • The burner is wet from washing. Let it dry. page 24.) to check the air/gas mixture or see the Installation Instructions. 27 TROUBLESHOOTING WHEN SELF-CLEANING YOUR OVEN PROBLEM CAUSE The Self-Cleaning cycle will not work • You did not press START/ENTER. • The door is not closed all the way. COOKING RESULTS PROBLEM SOLUTION Cookware not level on cooktop (Check to see if liquids are level in cookware) • Level the range. (See the Installation Instructions.) • Use cookware with a flat bottom. Excessive heat on cooktop in areas around cookware • Choose cookware the same size or slightly larger than the burner flame. The oven temperature seems too low or too high • Adjust the oven temperature control. (See "Adjusting the oven temperature Slow baking or roasting • Increase baking or roasting time. • Increase temperature 25° F. • Preheat oven to selected temperature before placing food in when control" section.) preheating is recommended. • Choose bakeware that will allow 2 inches of air space around all sides. • Open oven door to check food when timer signals shortest time suggested in recipe. • Oven peeking can make cooking times longer. Baked items too brown on bottom Unevenly baked items Crust edge browns before pie is done • Preheat oven to selected temperature before placing food in oven. • Choose bakeware that will allow 2 inches of air space around all sides. • Position rack higher in oven. • Decrease oven temperature 15° to 25° F. • Level the range. • Bake in center of oven with 2 inches of space around each pan. • Check to make sure batter is level in pan. • Shield edge with foil. DISPLAY MESSAGES PROBLEM CAUSE The display is showing "PF" • There has been a power failure. Press OFF/CANCEL to clear the display. "F" followed by a number shows on the display • Press OFF/CANCEL to clear the display. If an "F" code appears again, (See page 10.) call for service. (See "If You Need Assistance or Service" on page 29.) If none of these items are causing your problem, see "Requesting Assistance or Service" on page 29. 28 REQUESTING ASSISTANCE OR SERVICE To avoid unnecessary service calls, please check the "Troubleshooting" section. It may save you the cost of a service call. If you still need help, follow the instructions below. IF YOU NEED ASSISTANCE OR SERVICE Call the Whirlpool Consumer Assistance Center toll free at 1-800-253-1301. Our consultants are available to assist you. When calling: Please know the purchase date, and the complete model and serial number of your appliance (see the "A Note to You" section). This information will help us better respond to your request. Our consultants provide assistance with: • Features and specifications on our full line of appliances • Installation information • Use and maintenance procedures • Accessory and repair parts sales • Specialized customer assistance (Spanish speak- ing, hearing impaired, limited vision, etc.) • Referrals to local dealers, service companies, and repair parts distributors Whirlpool service technicians are trained to fulfill the product warranty and provide after-warranty service, anywhere in the United States. To locate the authorized Whirlpool service company in your area, you can also look in your telephone directory Yellow Pages. IF YOU NEED REPLACEMENT PARTS If you need to order replacement parts, we recommend that you only use FSP® factory authorized parts. FSP replacement parts will fit right and work right, because they are made to the same exacting specifications used to build every new WHIRLPOOL® appliance. To locate FSP replacement parts in your area, call our Consumer Assistance Center telephone number or your nearest authorized service center. FOR FURTHER ASSISTANCE If you need further assistance, you can write to Whirlpool with any questions or concerns at: Whirlpool Brand Home Appliances Consumer Assistance Center c/o Correspondence Dept. 2000 North M-63 Benton Harbor, MI 49022-2692 Please include a daytime phone number in your correspondence. 29 NOTES 30 INDEX TOPIC PAGE TOPIC PAGE ANTI-TIP BRACKET................................................3, 17 FEATURES ....................................................................5 ASSISTANCE ..............................................................29 MODEL AND SERIAL NUMBER ..................................2 BAKING Aluminum foil ............................................................9 Bakeware ..................................................................9 Pans ..........................................................................8 Preheat conditioning ..............................................12 Racks ........................................................................8 Setting cycle............................................................11 Tips..........................................................................12 OVEN Door ..................................................................25, 26 BROILING Grid..........................................................................14 Guidelines ........................................................15, 16 Pan ..........................................................................14 Setting cycle............................................................14 PARTS ..........................................................................5 CLEANING Broiler pan and grid ................................................23 Control knobs..........................................................22 Control panel ..........................................................22 Exterior surfaces ....................................................22 Oven cavity ............................................................23 Oven door glass ......................................................23 Oven racks ..............................................................23 Self-cleaning cycle ..................................................19 Surface burners ................................................23, 24 Surface burner grates ............................................22 Surface under cooktop ..........................................24 CONTROL PANEL Burner heat settings..................................................6 Control knobs............................................................6 Surface burner markers ............................................5 COOKWARE Canning ....................................................................7 Materials....................................................................7 Tips............................................................................7 ELECTRONIC OVEN CONTROL Canceling ................................................................10 Control lock ............................................................10 Display ....................................................................10 Starting....................................................................10 OVEN TEMPERATURE Adjusting ................................................................13 Setting ....................................................................11 OVEN VENT ................................................................17 PANS ............................................................................8 RACKS ..........................................................................8 ROASTING Pans ..........................................................................8 Racks ........................................................................8 Setting cycle............................................................11 Tips..........................................................................11 SAFETY ....................................................................3, 4 SELF-CLEANING CYCLE Before you start ......................................................19 How the cycle works ..............................................21 Setting the controls ..........................................20, 21 Tips..........................................................................19 SERVICE ....................................................................29 STORAGE DRAWER ..................................................18 SURFACE BURNERS Control knobs............................................................6 Control setting guide ................................................6 Power failure ............................................................7 Surface burner markers ............................................5 Tips............................................................................6 TROUBLESHOOTING ..........................................27, 28 WARRANTY ................................................................32 31 WARRANTY WHIRLPOOL GAS RANGE ® LENGTH OF WARRANTY FULL ONE-YEAR WARRANTY FROM DATE OF PURCHASE WHIRLPOOL WILL PAY FOR FSP® replacement parts and repair labor to correct defects in materials or workmanship. Service must be provided by an authorized Whirlpool service company. WHIRLPOOL WILL NOT PAY FOR A. Service calls to: 1. Correct the installation of your range. 2. Instruct you how to use your range. 3. Replace house fuses or correct house wiring or plumbing. 4. Replace owner-accessible light bulbs. B. Repairs when your range is used in other than normal, single-family household use. C. Pickup and delivery. Your range is designed to be repaired in the home. D. Damage to your range caused by accident, misuse, fire, flood, acts of God, or use of products not approved by Whirlpool. E. Repairs to parts or systems resulting from unauthorized modifications made to the appliance. 3/98 WHIRLPOOL CORPORATION SHALL NOT BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some states do not allow the exclusion or limitation of incidental or consequential damages, so this exclusion or limitation may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state. Outside the United States, a different warranty may apply. For details, please contact your authorized Whirlpool dealer. If you need service, first see the "Troubleshooting" section of this book. After checking "Troubleshooting," additional help can be found by checking the "Requesting Assistance or Service" section, or by calling the Whirlpool Consumer Assistance Center telephone number, 1-800-253-1301, from anywhere in the U.S.A. 8053374 © 1998 Whirlpool Corporation 5/98 ® Registered Trademark of Whirlpool, U.S.A. Printed in U.S.A.


text:
Work progresses - its not terribly interesting at this point, sorry! We taped the kitchen last night, today, first coat of primer will go up. Adrian and I had our (hopefully) last sanding party in the kitchen, with a billion drop clothes, and me madly trying to vacuum up all the plaster dust as it was made.
Household temp still sits at 66'F. I set it to 68'F. Sooner or later it will hit that setpoint! Perhaps once massive drafts aren't coming in everywhere? In particular the kitchen has a new switchplate that seems to be directly connected to the outside, a refreshing stream of air is coming in at all times.
I notice the upstairs bathroom has no heating vent. So it can't really be blamed for how chilly it is. Maybe we should look at some shrink wrap on the window for now? I fear its outside wall of the upstairs bath ought to be ripped down at some point too and insulated. Perhaps next year. We're still using the downstairs bath for showering, since we have one more plaster coat to go upstairs, and the faucet still needs caulking. Oooh, maybe we should put heated floors in when we remodel the bathroom, that would be awesome! They are freeeezing now.
The upstairs bathroom also smells like cigarette smoke on occasion. This is a wee bit of a mystery. I thought someone the neighbour smoking was coming in the wall holes, but when I sniffer them, I detect no smoke. I think the smoke is coming in from our exhaust pipe from the bathroom. This is how it was done before exhaust fans - just a pipe out to the roof. Mayhaps this pipe lets in cigarette smoke from the attic? But when I sniffer the hall closet that has a HUGE GAPING hole in it to the attic, I detect no smoke.....
And a Happy Birthday to Justyna, my only loyal blog "Follower"!
4 Feb 2010
2 comments:
- Lindsay said...
I'm not a follower, but I'm a 'subscriber'...that's gotta count for something!
That is odd about the cigarette smoke. Our apt sometimes smells like fish, and we blame the people downstairs.
More pics!
- Thu Feb 04, 01:50:00 pm GMT-5
- Corrie said...
Excellent! I also enjoy my subscribers, of course!
Sorry about the pics - more soon. We only have Internet at the new house as of today, it makes everything trickier without Internet.
- Thu Feb 04, 05:43:00 pm GMT-5
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subset: commoncrawl


text:
Hope, Help and Healing for a Brighter Tomorrow
Q: What does Spero mean?
A: Pronounced \\\\spā-rō\\\\ – Spero is Italian for "I hope." It is part of the Latin proverb "As I breath, I hope."
Q: What has changed?
A: Our name is all that has changed. Our mission, vision and values remain the same. We still provide the same quality programs and services to the children and families we serve.
Q: Why did your name change?
A: To better reflect the nature of the work we do and those we serve. We have ten programs throughout the area that serve children and families in many Southern Illinois communities. We believe Spero Family Services better reflects this.
Q: Do you still have a connection to the Methodist Church?
A: Yes! Our affiliation with the United Methodist Church and the Illinois Great Rivers Conference is not changing. Our commitment to being a faith-based, Christ-centered organization is not changing.
Q: What does the new name and logo mean?
A: "Spero" is the Latin word for "I hope". The new name speaks to our most core value of providing hope, and is pronounced like the English word sparrow, and ties us specifically to our faith, as shown by this scripture verse – "We have this hope as an anchor for the soul, firm and secure." Hebrews 6:19. The top of the anchor is a cross; at the bottom a sparrow's head –its wings intertwined with the anchor. This represents the very heart of what we believe, and who we are today. The rising anchor is a symbol for Hope.
The original children's home was first opened for the reception of children on February 1, 1913, with its first location in Creal Springs, IL. On February 18, 1920, one of the main buildings was destroyed by fire, and a decision was made to relocate.
The Orphan's & Children's Home of the Southern Illinois Conference of the Methodist Episcopal Church was then relocated from Creal Springs, IL to its present location in Mt. Vernon, IL in October of 1921. The Jefferson County location consisted of 25 acres of land and a large two story home known as the Tanner House. The home was built in 1866 and at the time of relocation, housed all of the children and the superintendent.
In 1923, a dormitory was built providing ward-type sleeping arrangements. During the 1920's and 1930's, many of the children served were orphans. By the 1960's both the youth in residence and the facilities changed as society changed. The reduction in the number of true orphans was the most significant difference in the children referred for care. In their place, an even more tragic type of referral, became prevalent treatment for young victims of physical and sexual abuse and neglect. Housing was constructed to provide "family" type living to replace the institution setting. Through the 1970's and 1980's, new concepts were introduced that emphasized the need for teaching social skills and appropriate actions administered by family teachers and assistants.
With the introduction of federal assistance into the child welfare system in the early 1990's, the focus moved from family teaching to a mental health treatment perspective. While the child welfare system reached all time high case load numbers in the mid 1990's, the late 1990's saw the beginning of a drastic reduction in the number of children in care throughout the State of Illinois. We responded to this trend by focusing more programming toward community needs to fulfill our mission.
In 1996 the United Methodist Children's Home Foundation was formed to both oversee the endowment fund and assist with fund raising to supplement the Home's revenue. A capital campaign was undertaken by the Foundation in 1998 for a two phase building project. Phase one consisting of an activity room which also served as a Chapel and office space was completed in 1999. The William H. Dennison Chapel Complex, phase two, was completed in 2003 providing a beautiful Chapel and a versatile conference room.
UMCH has continued to address the needs of children, youth and families in our communities in Southern Illinois. During the Fiscal Year of 2015-2016, services were provided to 850 youth, individuals, and families.
Spero is proud to be affiliated with the United Methodist Association and accredited by Eagle Accreditation.
Spero Family Services offers hope, help, and healing by providing Christ-centered human services to meet the ever-changing needs of individuals, families, and communities.
Honoring God, we envision communities where people are physically, emotionally and spiritually healthy.
Christian Principles
We serve others following the example of Christ Jesus.
We are ethical, honest, transparent and accountable.
With an open mind, we value and honor everyone as a unique child of God.
We are committed to lasting, life improving outcomes.
We believe the center of a healthy life is a rich network of love and support.
Click the button below to view our Annual and Financial Reports.
Click the button below to view our Newsletters.
* Ex-Officio Members with vote
** Ex-Officio Members without vote
Ms. Lisa Price, Board Chairperson
Ms. Carol Hamerski, Treasurer
Rev.Victor Long, Secretary
Mr. Julie Webb
Mr. Gail White
Dr. John Hatton
Rev. Mark Minor
Mr. Bruce Stennis
Mr. Dick Deitz
Ms. Jamie Armstrong
Ms. Brooke Guthman
Mr. Mike Morris
Ms. Jeannie Mitchell
Ms. Cheryl Settle
Ms. Bunny Wolfe *
Rev. Carol Lakota Eastin*
John Shadowens **
Contact us about additional information or questions you may have.


text:
This praise is written in my native dialect, Ibibio. I was so moved when I read it because as we all know, worship has more meaning to us when it is done in our native dialect.
This praise is titled "The Joy Of Seeing A New Year," and it says:
"On the last day of an old year, I shall sing of my Jehovah's love
I shall testify of His goodness and His wondrous works
I shall sing of it at all times, because Jehovah is my path to salvation
May glory, praise, honour and thanksgiving be unto our God in heaven most high
Father, thank you for your deliverance and protection in the year 2012
You, O God has been the rock and pillar I leaned on in years past
You, O God will continue to be my help in 2013 and in future years to come
You are my place of refuge in this lifetime and my everlasting home
Receive my praise!"
What do have to say to your maker this first day of a new year? Why not leave your comments to God in your own native dialect. It doesn't matter if we do not understand you…God does.
You may also wish to translate your praise so other readers could be blessed.
How beautiful it will be to see praises to God in every tongue and language known to man!
Praise our God!


text:
How do I change the default information on my invoices and estimates?
At ZipBooks, we know that saving time is a good thing for busy business owners. That's why we set up your account to do certain things automatically. Like when it comes to invoices and estimates. There are certain things you need to put on every one, and that information might be the same every time. So we've set up defaults that will automatically populate in your invoices and estimates so that you don't have to enter them over and over again. We make it easy for you to change that information any time you need to.
Here's how:
- Log in to ZipBooks and click on More at the top of your screen.
- Click on Preferences under the Account heading.
- Scroll down to the Invoice and Estimate Preferences section.
- Here you can do any of the following things for both invoices and estimates in general:
- Change your default BCC address
- Change your logo height, and accent color
- Choose whether or not to do the following by default:
- Attach PDF
- Accept credit cards
- Accept PayPal
- Gather reviews
- Scroll down to the Invoices section and type in the Terms and Notes you'd like every invoice to include.
- Choose a Default email subject to apply to each email, and what the Default email body will say.
- Note: Make sure to keep the formatting the way it is (example – ::company_name::) in order for ZipBooks to pull unique information from each customer into the email. These are called dynamic variables. You can use any number of them in your emails in order to produce the information you need.
- Repeat steps 5 and 6 for the Estimates section.
- In the Receipts section, specify what you want in the Default email body of all receipts you send to customers.
- Click the purple Save button.
And you're done! Spending a little time getting this information right will save you a whole lot of time in the future.


text:
|Message view
|« Date » · « Thread »
|« Date » · « Thread »
|Jens Alfke <j...@couchbase.com>
|Re: Strategy for reliable _changes feed workers
|Mon, 05 Mar 2012 21:13:02 GMT
On Mar 5, 2012, at 8:23 AM, Zachary Zolton wrote: How are you using the _changes feed for reliable background processing? Well, the _changes feed is a key part of the CouchDB replicator, which uses it exactly as you've described. * What is the last sequence number processed? * Have we already attempted to process this update? * How many times have we failed this update failed? The replicator stores a "checkpoint" value which is the latest sequence ID that it's completely processed. The logic of its full operation is pretty complex (though of course the source code is available.) —Jens
|View raw message


text:
Selection of model organisms in the laboratory has the potential to generate useful substrates for testing evolutionary theories. These studies generally employ relatively long-term selections with weak selective pressures to allow the accumulation of multiple adaptations. In contrast to this approach, we analyzed two strains of Saccharomyces cerevisiae that were selected for resistance to multiple stress challenges by a rapid selection scheme to test whether the variation between rapidly selected strains might also be useful in evolutionary studies. We found that resistance to oxidative stress is a multigene trait in these strains. Both derived strains possess the same major-effect adaptations to oxidative stress, but have distinct modifiers of the phenotype. Similarly, both derived strains have altered their global transcriptional responses to oxidative stress in similar ways, but do have at least some distinct differences in transcriptional regulation. We conclude that short-term laboratory selections can generate complex genetic variation that may be a useful substrate for testing evolutionary theories.
SELECTIONS of model organisms in the laboratory are a useful complement to the study of natural variation in wild populations aimed at understanding principles of adaptive evolution. Indeed, selections in the laboratory have previously been used to address important questions in evolutionary biology such as the existence of transgressive segregation (Castle 1951), the fitness effects of mutation (Lenski and Travisano 1994; De Visser and Lenski 2002; Estes et al. 2004; Ostrowski et al. 2005; De Visser and Rozen 2006; Hegreness et al. 2006; Kassen and Bataillon 2006; Silander et al. 2007), the role of genome rearrangements (Dunham et al. 2002), the effects of haploidy and diploidy (Paquin and Adams 1983a; Zeyl et al. 2003), the frequency of parallelism vs. convergence (Cohan and Hoffmann 1986; Lenski and Travisano 1994; Buckling et al. 2003; Cooper et al. 2003; Herring et al. 2006), the effects of asexual and sexual lifestyles (Grimberg and Zeyl 2005; De Visser and Rozen 2006), and evolutionary change in gene expression (Ferea et al. 1999; Cooper et al. 2003; Riehle et al. 2003; Rifkin et al. 2005; Pelosi et al. 2006). Microorganisms are particularly attractive for these kinds of experiments due to the ease of culturing, control of environment, short generation time, and genetic tractability (Zeyl 2000; Elena and Lenski 2003). Several studies have employed the yeast, Saccharomyces cerevisiae as a model for natural selection (Paquin and Adams 1983a,b; Ferea et al. 1999; Zeyl et al. 2001, 2003, 2005; Dunham et al. 2002; Grimberg and Zeyl 2005).
One goal of these studies is to generate diversity that resembles, in some respects, the diversity found in natural populations. Most phenotypic variation in nature is continuous and results from the segregation of alleles at multiple genetic loci, as well as from environmental effects. Beneficial alleles that confer a fitness advantage tend to increase in frequency and eventually fix in natural populations. One major question is how many different combinations of alleles can be beneficial when a continuously varying trait comes under selection. The relative contribution of structural and regulatory changes to adaptive evolution is also unknown. Genetic diversity generated from selections in the laboratory could be a useful tool for addressing these questions.
Genetic diversity generated from selections in the laboratory must be sufficiently complex to serve as a useful model of natural variation. Intuitively, strong selections applied over short intervals are expected to produce single genetic changes of large effect that show simple monogenic inheritance, while weak selections applied over long periods of time are expected to produce multiple genetic changes of smaller effect that show complex inheritance (Elena and Lenski 2003). Empirically, weak selection regimes applied over long periods of time do allow the accumulation of multiple genetic changes with smaller effect sizes (Lenski and Travisano 1994; De Visser and Lenski 2002) and may better mimic natural variation. The practical difficulty, however, of continually and accurately maintaining multiple lines over the course of long-term selections presents a barrier to performing certain types of experiments. For example, to address mechanisms of convergence, it is necessary to maintain a very large number of independent lines over a long period of time, an experiment that is not currently practical in many systems (Castle 1951; Paquin and Adams 1983a,b; Lenski and Travisano 1994; Laurie et al. 2004). This barrier might be overcome if stronger selections conducted over shorter periods of time can generate comparable genetic variation.
As a complement to existing studies on yeast selections, we analyzed two strains from a selection in the laboratory designed to produce stress-resistant clones for industrial purposes (Cakar et al. 2005). We sought to determine whether the relatively short duration of selection, the stringency of selection, and the use of a mutagen would bias the selection toward less genetically complex phenotypes or whether such selections could produce strains with genetically complex traits that can be used to study adaptive evolution.
Strains, plasmids, and primers:
Strains were cultured on solid yeast extract-peptone-dextrose (YPD) medium or in liquid synthetic complete (SC) medium unless otherwise noted.
The haploid S. cerevisiae strain CEN.PK 113-14A (MATa, MAL2-8c, SUC2) was used as the ancestor for the selections performed. JWY100 is a clonal isolate of the MATα CEN.PK 113-14A haploid with the MET14 locus replaced by the kanamycin resistance cassette (KanMX4) (Goldstein and Mccusker 1999) (amplified using primers 5′-ACGACGCCTTGGCAATGTAGCA-3′ and 5′-GCAAAGCACGCCTCAAAATCTGGT-3′) from the met14Δ0 homozygous diploid from the systematic deletion collection (Giaever et al. 2002). All transformations were performed as described in Gietz and Woods (2002).
Strain JWY101 is a clonal isolate of population H1T2N3 that has been transformed with a plasmid containing a nourseothricin (Nat) resistance cassette (Goldstein and Mccusker 1999) (Mark Johnston, Washington University School of Medicine, St. Louis). Strain JWY102 is a clonal isolate of population H1H2 that has been transformed with a plasmid containing a Nat resistance cassette. To cross JWY101 and JWY102 we transformed the same clonal isolate of H1H2 as JWY102 with a plasmid containing both a Kan resistance cassette and the HO locus (John McCusker, Duke University, Durham, NC). We used dual selection (geneticin and Nat) to select hybrid diploids from all crosses.
Quantitative 96-well growth assay:
We arrayed samples in 96-well plate format. Two days prior to the assay, frozen samples were pinned onto solid YPD and incubated overnight at 30°. One day prior to the assay, single colonies were suspended in 500 μl SC medium and incubated overnight at 30° with shaking at 325 rpm in deep-well 96-well plates (Corning no. 3960). We diluted 10 μl of each sample in 490 μl fresh SC medium and incubated them at 30° for 5 hr with shaking at 325 rpm.
After incubation, all samples were diluted in SC medium to 5.26 × 106 cells/ml in 190 μl total volume. We divided each dilute culture into two 95-μl samples in adjacent wells of a 96-well microtiter plate (Corning no. 3595). We added 5 μl of either SC medium or 20 mm H2O2 in SC (1 mm H2O2 final) to each well. Samples were incubated on a BioTek (Winooski, VT) Synergy HT plate reader for 20 hr at 30° with shaking at ∼1200 rpm (level 3) for 20 sec every 4 min. The reader measured the cell density (absorbance at 600 nm: A600) immediately after every shaking period (299 total measurements).
To calculate the growth constant for a sample, we Log2 transformed the A600 measurements and analytically determined the best-fit least-squares linear regression through all time points where −2.5 < Log2(A600) < −2. The best-fit least-squares linear regression assumes the form , where y is Log2(A600), x is time in seconds, b is the intercept, and m is the growth constant in Log2(OD600) · s−1 units.
Biometric analysis of tetrads:
Spores were identified as having the phenotype of the ancestral parent (JWY100), the derived parent (JWY101 or JWY102), or neither, using the z-test (α = 0.05) to determine from which phenotypic distribution an individual spore measurement was drawn. Tetrads with two spores with the ancestral phenotype and two with the derived phenotype were identified as having 2:2 segregation. The probability of a false positive (a tetrad with 2:2 segregation identified as not having 2:2 segregation due to mislabeling of a spore), if the phenotype is monogenic and all tetrads segregate 2:2, can be determined from the binomial distributionwhere p = 0.05 is the probability of incorrectly calling a spore derived from a parental distribution as being distinct, q = 0.95 is the probability of correctly calling the spore, and N = 4 is the number of spores in the tetrad. This analysis assumes that the parental distributions are Gaussian and the probability of sampling one parent sample from the other parental distribution is infinitesimal (JWY100 vs. JWY101, P = 1.83 × 10−44; JWY100 vs. JWY102, P = 6.38 × 10−48; two-tailed student's t-test). If any one of the four spores is incorrectly labeled, then the tetrad will also be incorrectly labeled. Therefore, the probability, PI, of incorrectly labeling a tetrad that segregates 2:2 iswhere P(x = 0) is the probability of making no incorrect calls on the spores in a tetrad. The expected number of incorrect calls, if every tetrad is segregating 2:2, iswhere n is the number of tetrads assayed.
Additionally, we determined the distribution of growth constants in H2O2 for eight replicates of each spore from a single tetrad from the JWY100 × JWY101 and JWY100 × JWY102 crosses as above. We ranked the spores in a tetrad by their average growth constant in H2O2 and defined 2:2 segregation as the null hypotheses wherewhere μ is the mean growth constant (A, ancestral parent; D, derived parent; α, highest-ranked spore; β, second-ranked spore; γ, third-ranked spore; δ, lowest-ranked spore). Deviation from either null hypothesis indicates non-2:2 segregation. We used a single-factor analysis of variance (ANOVA) (α = 0.05) to test the 2:2 segregation null hypotheses.
We calculated the segregational variance () as described elsewhere (Lynch and Walsh 1998). Broad sense heritability (H2) for each cross was calculated as described elsewhere (Moore and Mccabe 2006),where is the variance due to environment, which is equal to the pooled variance of the parents (Lynch and Walsh 1998).
To test for epistasis, we used an adaptation, from Brem and Kruglyak (2005), of the Δ-statistic of Lynch and Walsh (1998).
Transcription profiling:
Three clones each of JWY100, JWY101, and JWY102 were suspended in 3 ml SC medium and incubated overnight at 30° with shaking at 325 rpm. On the next day, we diluted the 3-ml overnight cultures in 125 ml fresh SC medium. We incubated these cultures at 30° for 6 hr at 325 rpm until all cultures were in exponential-phase growth. The cell density of each culture was measured on an Eppendorf (Westbury, NY) BioPhotometer. We diluted each culture to 8 × 106 cells/ml in SC medium (50 ml total volume) twice. Either 7 μl SC medium or 8.8 m H2O2 (1.2 mm H2O2 final) was added to each replicate. Both treatments were incubated at 30° for 1 hr at 325 rpm.
RNA extractions, sample labeling, microarray hybridizations, and mixed-model ANOVA were performed as described by Gerke et al. (2006) with the following changes.
The first mixed ANOVA model removes the genomewide effects of strain and condition on transcript levels,where is the median of ratios for each spot, μ is the baseline expression at each spot independent of all other factors, is the average strain main effect, is the average condition main effect, is the average array main effect, is the average strain-by-condition interaction effect, and is the residual.
The second mixed ANOVA model, applied separately to each transcript using the residuals of the first model with outliers removed,where is the residual from the first mixed ANOVA model for each spot, is the average gene expression for each gene g, is the expression due to strain i, is the expression due to condition j, is the expression due to array k, is the expression due to the strain-by-condition interaction effect, and is the residual. Genes with significant effects were determined using a false discovery rate (FDR) of 0.05 as described in Gerke et al. (2006). For genes with significant strain main effects, differences in expression between pairs of strains were identified by comparing the least-squares means of each strain using the t-test.
The unrooted tree and estimated branch lengths describing the relationships among transcription profiles were found using CONTML from Phylogeny Inference Package (PHYLIP) version 3.6 (Felsenstein 1985, 1989, 2005). Bootstrap support (Felsenstein 1985) for this tree was determined using 1000 pseudo-data sets by CONSENSE from PHYLIP version 3.6.
Oxidative stress resistance in ancestral and derived strains:
To test whether the variation between rapidly selected strains might be useful in evolutionary studies, we isolated individual clones from two different populations of yeast that were selected for tolerance to multiple stresses (Cakar et al. 2005) (Figure 1). JWY101 is an individual clone from the H1T2N3 population that was first selected for tolerance to the oxidizing agent hydrogen peroxide (H2O2) and then subjected to both a high-temperature selection and a freeze/thaw selection. JWY102 is a clone from the H1H2 population, which was split from the H1T2N3 population after the initial selection in H2O2 and then subjected to additional selection in H2O2. The ancestral strain for both populations is CEN.PK 113-14A.
We quantified the oxidative stress resistance phenotype of JWY100, an isogenic derivative of the ancestral strain, CEN.PK 113-14A, and of the two derived strains, JWY101 and JWY102. We measured the growth constants (Log2(A600) · s−1) of each of these strains in SC medium in either the presence or the absence of 1 mm H2O2. In untreated SC medium, the growth curves for all three strains were similar (Figure 2A) and there was no statistical difference in growth constants in untreated media between the strains (P > 0.044 for all comparisons, two-tailed student's t-test, Figure 2B). When challenged with H2O2, the two derived strains grew more rapidly than the ancestral strain (Figure 3A). The growth constants of both JWY101 and JWY102 in oxidative stress are approximately twofold greater than that of their ancestor, JWY100 (Figure 3B). The differences between growth constants in oxidative stress for the two derived strains is not significant (P = 0.087, two-tailed student's t-test).
Evidence that oxidative stress resistance segregates as a multigene trait:
The derivation of JWY101 and JWY102 used a strong selection applied over a relatively small number of generations. We sought to determine if this scheme allowed time for multiple, adaptive, genetic changes to fix in these strains or if a single adaptive change could account for the phenotypic variation in the F2 generations of crosses between the ancestral strain, JWY100, and the derived strains, JWY101 and JWY102.
The phenotypic distribution of the progeny of the JWY100 × JWY101 cross is not strictly bimodal, suggesting the phenotype is controlled by more than one locus (Figure 4A). The distribution of progeny phenotypes, however, is not significantly different from a composite of the two parental distributions (two-tailed P = 0.1145, Mann–Whitney–Wilcoxon test). We, therefore, sought additional lines of evidence to determine whether oxidative stress resistance is a monogenic or a multigenic trait in JWY101.
We took advantage of the fact that, in S. cerevisiae, the four meiotic products are encased in a structure called a tetrad and can be analyzed individually. In the case where a single adaptive change is responsible for the oxidative stress resistance of a derived strain, the resistance phenotype should segregate 2:2 in tetrads. If more than one adaptive change is involved, the spores in tetrads will show a more complex pattern of segregation.
We determined whether oxidative stress resistance segregates 2:2 in tetrads derived from the JWY100 × JWY101 cross. Among the progeny, the oxidative stress resistance phenotype does not segregate 2:2 in 44 of 54 tetrads (10/54 expected if all tetrads are 2:2). The phenotypes of the spores from a representative tetrad are shown in Figure 4B. In this tetrad, there is significant variation in the mean oxidative stress resistance between JWY100 and the two lowest-ranked spores (P = 5.95 × 10−4, single-factor ANOVA) and between JWY101 and the two highest-ranked spores (P = 0.024, single-factor ANOVA). This segregation pattern is not consistent with oxidative stress resistance arising from a single genetic change in JWY101. In addition, the progeny mean phenotypic value is located between the mean of JWY101 and the midparent value, suggesting epistasis between segregating loci. In this cross, a t-test for epistasis was significant (P = 0.024).
Oxidative stress resistance is also a multigenic trait in JWY102. The progeny distribution from the JWY100 × JWY102 cross is not strictly bimodal, suggesting the segregation of multiple involved genes (Figure 5A). This distribution of phenotypes in the progeny is significantly different from a composite of the JWY100 and JWY102 phenotype distributions (two-tailed P = 0.0007, Mann–Whitney–Wilcoxon test). Similarly, oxidative stress resistance does not segregate 2:2 in 38 of 48 tetrads (9/48 expected if all tetrads are 2:2) from the JWY100 × JWY102 cross. The phenotypes of the spores from a representative tetrad are shown in Figure 5B. In this tetrad, there is significant variation in the mean oxidative stress resistance between JWY100 and the two lowest-ranked spores (P = 2.16 × 10−8, single-factor ANOVA), but there is not significant variation between JWY102 and the two highest-ranked spores (P = 0.667, single-factor ANOVA). This segregation pattern strongly suggests that oxidative stress resistance is not a monogenic trait in JWY102. In addition, the progeny mean phenotypic value is located between the mean of JWY102 and the midparent value, suggesting epistasis between segregating loci. A t-test for epistasis was significant (P < 0.0001).
JWY101 and JWY102 have the same major-effect adaptations:
We sought to determine whether JWY101 and JWY102 contain the same or different genetic adaptations. We compared the segregational variance [the additional variation in the F2 progeny due to the segregation of parental genes (Lynch and Walsh 1998)] from a cross between JWY101 and JWY102 () (Figure 6) to the variance observed in the crosses of these strains to the ancestral strain (JWY100 × JWY101, ; and JWY100 × JWY102, ) (Figures 4A and 5A). There is a threefold reduction in segregational variance in the cross between the derived lines, suggesting that fewer parental genes are segregating in the cross between the derived lines and that JWY101 and JWY102 have the same major-effect adaptations for oxidative stress resistance.
The broad sense heritability (H2) represents the portion of the variance in the progeny phenotypes that can be explained by variance in their genotypes. The heritability in the progeny of the JWY101 × JWY102 cross (H2 = 0.490) indicates that additional loci of small effect, which differ between JWY101 and JWY102, are also segregating in this cross. Because a t-test for epistasis was highly significant (P < 0.0001), these additional minor-effect loci appear to have epistatic interactions with each other or with the major-effect loci in this cross.
Transcription profiling of derived strains:
The oxidative stress response in yeast includes dramatic changes in transcriptional regulation (Jamieson 1998; Gasch et al. 2000). Accordingly, the transcriptional response to H2O2 treatment can be used to assess the level of similarity in the oxidative stress response of JWY100, JWY101, and JWY102. To assess the similarity of transcriptional regulatory responses, we extracted mRNA from three replicate cultures of JWY100, JWY101, and JWY102 grown in both the presence and the absence of H2O2. We used a mixed-model ANOVA to identify transcripts with significant (FDR < 0.05) strain main effects, condition main effects, and strain-by-condition main effects (Figure 7A).
Downregulation of oxidative phosphorylation and increased proteolysis characterize the response to oxidative stress in yeast (Jamieson 1998; Gasch et al. 2000). Transcripts with significant strain-by-condition effects, which are expressed similarly in JWY101 and JWY102, but differently in JWY100, are enriched for Gene Ontology (GO) function terms (Berriz et al. 2003) related to oxidative phosphorylation and protein catabolism. The derived strains appear to have an exaggerated version of the typical response to oxidative stress.
We evaluated the relationship of the transcriptional response to oxidative stress among the three strains by constructing an unrooted tree from all 18 samples, using transcripts with either a significant strain main effect or a strain-by-condition interaction effect (Figure 7B). We did not include transcripts with only a significant condition main effect, because these transcripts represent the response to oxidative stress that is common among the three strains. Samples are grouped by condition. Within conditions, there is strong bootstrap support, indicating that the transcription profiles of the two derived strains, JWY101 and JWY102, are closer to each other than to JWY100, in both conditions. The transcription profiles of the derived strains have the greatest divergence from the ancestral strain in the presence of H2O2 (Figure 7B).
Although the expression profiles of the derived strains are far more similar to each other then they are to that of the ancestral strain, there are at least some distinct differences. In particular, the transcriptional response of JWY102 appears to have diverged further from the ancestral response than that of JWY101. We therefore tested the hypothesis that JWY101 has significantly fewer mRNAs transcribed differently from the ancestral line than JWY102. The results of this test indicate that the transcriptional profile of JWY101 has diverged less from the ancestral strain than that of JWY102 (P = 6.36 × 10−40, χ2-test).
It has been previously shown that long-term, weak selections in the laboratory can produce variation similar to that observed in natural isolates. The traits generated are generally genetic and quantitative, increase directionally throughout the period of selection, and involve both regulatory and structural adaptations (Castle 1951; Paquin and Adams 1983a,b; Cohan and Hoffmann 1986; Lenski and Travisano 1994; Ferea et al. 1999; De Visser and Lenski 2002; Dunham et al. 2002; Buckling et al. 2003; Cooper et al. 2003; Elena and Lenski 2003; Riehle et al. 2003; Zeyl et al. 2003, 2005; Laurie et al. 2004; Crozat et al. 2005; Grimberg and Zeyl 2005; Rifkin et al. 2005; De Visser and Rozen 2006; Pelosi et al. 2006). These studies, however, can be intensive in both labor and resources. As a result, these studies are limited in the number of replicate strains and conditions that can be explored. If comparable variation can be generated from short selections in the laboratory, the reduction in labor and cost would allow key questions to be explored more systematically, such as the frequency of convergence relative to parallelism or the relationship of the strength of selection to the genetic complexity of adaptation.
We examined the adaptation to oxidative stress in two strains derived in the laboratory to determine whether a short intense selection can generate variation comparable to long-term, weak selections. A key element of this selection was the use of ethyl methanesulfonate (EMS) mutagenesis to create genetic variation in the starting population, therefore reducing the time required for mutation accumulation.
In natural populations, quantitative variation is the result of segregation of alleles at multiple loci. A primary concern with short-term selections in the laboratory is that they are likely to produce adaptive phenotypes arising from a single genetic change. We sought to determine whether a short-term selection for stress resistance produced multigenic phenotypes in the derived lines. The oxidative stress phenotype in JWY102 is clearly multigenic. Both biometric and tetrad analyses indicated the presence of multiple involved genes segregating among the progeny of a cross between JWY102 and the ancestral strain. The results with JWY101 were less clear cut. Biometric analysis showed no significant deviation from the progeny distribution that would be expected if only one gene caused the oxidative stress phenotype, but tetrad analysis showed clear deviation from 2:2 segregation, suggesting more than one involved locus. The evidence for epistasis in the JWY100 × JWY101 cross and transgressive segregation in the JW101 × JWY102 cross also suggests the involvement of more than one gene in the oxidative stress resistance phenotype of JWY101. Our interpretation of these data is that the oxidative stress resistance phenotype is a relatively simple complex trait, perhaps with as few as one major-effect locus and a few additional minor-effect loci. Our results suggest that short-term selection in the laboratory can generate traits with a complex genetic basis, but that sometimes these complex traits will have relatively simple architectures.
Given that the ancestral strain was selected for oxidative stress resistance before it was split into two strains (Figure 1), we asked whether JWY101 and JWY102 had the same adaptations to oxidative stress. To answer this question, we crossed the two derived strains and examined the segregation of the phenotype in the F2 haploid progeny. We observed a threefold reduction in segregational variance in the progeny of this cross compared to the progeny of either strain backcrossed to the ancestral strain. This result suggests that JWY101 and JWY102 have the same major-effect adaptations to oxidative stress. It also suggests that the major-effect adaptations fixed in the population early, before the strains were split at H1 (Figure 1). The transcriptional profiles of JWY101 and JWY102 also show marked similarities in both treated and untreated cells that are distinct from the ancestral strain, JWY100. These differences in expression may result, directly or indirectly, from the influence of shared major-effect loci.
The two derived strains also have distinct differences that likely accumulated after the culture was split. The heritability of stress resistance in the JWY101 × JWY102 cross (H2 = 0.490) and evidence for epistatic interactions between loci indicate that unique modifiers of the phenotype have arisen in each strain after they were split from their common ancestor. Likewise there are small, but significant, differences in the expression profiles between the two derived strains. Overall, the transcription data are in agreement with the genetic data. The transcriptional responses of JWY101 and JWY102 are very similar, with some differences (Figures 6 and 7B); but, both strains differ substantially from JWY100 (Figures 4A, 5A, and 7B).
Regulatory effects have been shown to be important for evolutionary changes in several different lineages (Carroll 2005; Wray 2007). The set of transcripts with significant strain-by-condition effects was enriched for functions related to oxidative phosphorylation and protein degredation. These classes of genes are known to be regulated as part of the typical response to oxidative stress (Jamieson 1998; Gasch et al. 2000). The fact that the regulation of these classes of genes is altered in the derived strains suggests that they are likely part of the adaptation to oxidative stress.
Here we have shown that a short-term selection on a mutagenized population can be used to develop genetically complex adapted strains. These strains may be suitable substrates for testing theories of adaptive evolution. While long-term selection in the laboratory will continue to play an important role in testing evolutionary theories, short-term selections will be a useful complement to these studies, especially when the study design requires generating large numbers of parallel strains.
We thank Petek Çakar and Uwe Sauer for providing strains, Mark Johnston and John McCusker for providing plasmids, and Justin Fay and members of the Cohen Lab for advice and discussion. This work was supported by grants from the American Cancer Society (RSG-06-039-01-GMC) and the National Science Foundation (0543156).
Communicating editor: S. Fields
- Received June 18, 2007.
- Accepted July 10, 2007.
- Copyright © 2007 by the Genetics Society of America


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"Eudaimonic" well being, on the other hand, has to do with being satisfied with life in a larger sense; it's about "fulfilling one's potential and having purpose in life," explains Julia Boehm, who studies the relationship between happiness and health at Harvard. How autonomous or self-sustaining you feel, how interested you are in personal growth, the nature of your relationships with other people, whether you have a deep purpose in life, and your degree of self-acceptance are some of the variables that researchers try to measure to get a good idea of whether a person has eudaimonic happiness.Pursuing more material goods like a bigger car or house instead of personal growth may actially make us more psychologically impoverished, the article says.
This study underlines the divide between what we may think makes us happy and what actually makes us happy - and, by extension, healthy. By getting in touch with your values and finding ways to give back, you might, unwittingly, be serving yourself. Doing things that just make you feel good won't cut it. "If you are living a full life," says Deci, "you will experience a lot of positive affect [emotions]. If you want to know something about living a meaningful life, just looking at subjective well-being is not enough." In other words, finding activities that have intrinsic value, and being a part of them - by doing work you believe in, volunteering, or helping out your community in other ways - is probably much more beneficial.And it is quite similar to the "self-actualization" that Maslow talks about.


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Good morning, and welcome to the Essential California newsletter. It's Tuesday, April 25, and here's what's happening across California:
What Garcetti didn't mention
Last week at his State of the City speech, Los Angeles Mayor Eric Garcetti neglected to mention the more than $1.1 billion needed to pay for city employees' pensions and healthcare after they retire. The cost of retiree benefits amounts to nearly 20% of the city's general fund, which pays for basic city services. In 2002, the figure was less than 5%. "Every municipal government is feeling this pain," said Joe Nation, a former Democratic state legislator who teaches at Stanford University's Institute for Economic Policy Research. Los Angeles Times
The statue that started a debate
A proposed statue with a Chinese face has sparked resistance and acrimonious debate in Monterey Park. A nonprofit proposed temporarily placing the statue near a fountain that was the centerpiece of a housing development with an ugly history: Midwick View Estates was meant for whites only. Los Angeles Times
The NRA targets gun control laws
The state affiliate of the National Rifle Assn. on Monday filed the first in a series of planned court challenges opposing sweeping new gun control laws approved in California after the San Bernardino terrorist attacks. Los Angeles Times
More charging stations for Teslas
Tesla will nearly double the size of its Supercharger electric car-charging network this year to 10,000 public charging units globally, up from 5,400, the company said Monday. California will get 1,000 of the new charging units. Los Angeles Times
Plus: Here are seven reasons why investors are betting big that Tesla can't accelerate from producing 80,000 vehicles a year to 500,000 in 2018. Los Angeles Times
Bannon's Hollywood adventure: President Trump's senior advisor Stephen K. Bannon cut his teeth and made millions in Hollywood. Here's what he actually did during his time on the West Coast. The New Yorker
A Mormon goes viral: Meet Greg Trimble, a Riverside Mormon who started a blog about the Church of Jesus Christ of Latter-day Saints. Mormons like his blog because he tackles tough topics and fearlessly shares his opinions. The Desert News
Questionable posters: Sabo, a right-wing street artist in Los Angeles, is raising eyebrows with advertisements posted around town that depict Caitlyn Jenner as the scary clown from Stephen King's "It." Los Angeles Times
In the shadows: About 1 in 8 students in California schools has at least one parent who is in the country illegally, according to a new brief from the Education Trust-West. EdSource
About that wall: It's an open secret on Capitol Hill: Trump may want a "big, beautiful" border wall, but few in Congress are willing to pay for it. The dispute may determine if the government is forced to shut down Friday. Los Angeles Times
About that wall, Part 2: Former Los Angeles Times reporter Sonia Nazario won a Pulitzer Prize covering immigration. She argues that building a wall won't secure the border. Los Angeles Times
Time for reform: Tax reform is not just a pressing issue at the federal level. Times columnist George Skelton says it's time for California to stop leaning on the rich and take up state tax reform. Los Angeles Times
Meet the candidates: Republican businessman John Cox made his fortune in potato chips, and now the San Diego County resident is using his own money in his campaign for governor of California. KQED
A different type of vending machine: UC Davis is one of the first college campuses in the country to have a vending machine that offers the Plan B emergency contraceptive, otherwise known as the "morning after pill." Fox 40
Bound for court: A UC Berkeley student group on Monday filed a lawsuit demanding that the university allow conservative pundit Ann Coulter to speak on campus Thursday as originally planned. Los Angeles Times
Trouble in prison: California Department of Corrections officers may face punitive damages after a mentally ill inmate was dragged from a cell and pepper-sprayed. Sacramento Bee
Arsonist sentenced: Dawud Abdulwali was sentenced to 15 years in prison for starting a massive fire at the Da Vinci apartment complex in downtown L.A. Prosecutors said he set the fire in anger over fatal police shootings of African Americans in Ferguson, Mo., and other cities. Los Angeles Times
No sign of missing boy: The father of a 5-year-old boy who vanished from a South Pasadena park has been arrested in connection with the disappearance. The boy was last seen about 8 a.m. April 15, when his mother handed him off to his father in Baldwin Park. Los Angeles Times
California versus Trump: California is moving forward with more stringent emissions rules, setting up an expected showdown with the Trump administration. NBC News
Cat struggles: "Researchers analyzed thousands of saber-toothed cat bones from the La Brea Tar Pits — sludgy oil seeps found in the middle of Los Angeles — and found that the cats frequently injured their spines, likely through violent episodes of twisting and straining." Popular Science
The Comeback Kid: Joe Montana is getting a street named for him in San Francisco, but while standing onstage inside City Hall and holding a street sign that read "Joe Montana Drive," he respectfully asked that the name be changed to "Montana-Clark Drive," to honor his ailing friend and onetime teammate Dwight Clark. Los Angeles Times
Remembering a legend: Selena Quintanilla-Pérez, the Mexican American singer, was murdered more than 20 years ago, but her fans still gather to celebrate her life, including at Plaza de la Raza in Lincoln Park, near her old home in Los Angeles. New York Times
Make a reservation: The San Francisco Chronicle last week released its list of 25 rising star chefs. For the first time ever, the list includes no white men. San Francisco Chronicle
What a building: Described as "the best constructed public building in the country" when it opened, the U.S. Court of Appeals building in San Francisco's South of Market "reads like a love letter to granite and marble." Curbed San Francisco
Los Angeles area: partly cloudy Tuesday, sunny Wednesday. Sacramento and San Diego: partly cloudy Tuesday and Wednesday. San Francisco area: partly cloudy Tuesday, cloudy Wednesday: More weather is here.
Today's California memory comes from Glenn Scott:
"In 1982, I went to the San Diego airport to wait for my wife returning from a work trip. I entered the bar to wait. Upon entering, I noticed Paul Williams, the singer, songwriter and actor, sitting at the bar with a friend. I approached him, told him how much I enjoyed his work and offered to buy him a drink. Instead, he bought me a drink and we had a good time discussing his work."
If you have a memory or story about the Golden State, share it with us. Send us an email to let us know what you love or fondly remember about our state. (Please keep your story to 100 words.)
Please let us know what we can do to make this newsletter more useful to you. Send comments, complaints and ideas to Benjamin Oreskes and Shelby Grad. Also follow them on Twitter @boreskes and @shelbygrad.