KitchenAid KESC307, YKERC607, YKESC307, KESH307, KERC607 User Manual

SELF-CLEANING ELECTRIC RANGE

Use&CareGuide

In the U.S.A, for questions about features, operation, performance, parts, accessories or service, call: 1-800-422-1230

In Canada, for product-related questions call: 1-800-461-5681, for parts, accessories, installation and service, call: 1-800-807-6777 or
visit our website at...
www.kitchenaid.com or www.kitchenaid.com/canada
Table of Contents ..........................................................................................................	2

MODELS KESC307 KESH307 KERC607 YKESC307 YKESH307 YKERC607 9753846A

TABLE OF CONTENTS

RANGE SAFETY .........................................................................	3
The Anti-Tip Bracket ....................................................................	3
PARTS AND FEATURES ............................................................	6
COOKTOP USE ..............................................................................	7
Cooktop Controls.........................................................................	7
Dual-Circuit Element ....................................................................	7
Ceramic Glass..............................................................................	8
Home Canning .............................................................................	9
Cookware .....................................................................................	9
ELECTRONIC OVEN CONTROL..............................................	10
Electronic Control Pads .............................................................	10
Displays ......................................................................................	10
Start ............................................................................................	10
Cancel Off...................................................................................	10
Clock ..........................................................................................	10
Tones..........................................................................................	11
Fahrenheit and Celsius...............................................................	11
Timer...........................................................................................	11
Control Lock...............................................................................	11
Oven Temperature Control ........................................................	11
BEFORE USING............................................................................	12
Aluminum Foil.............................................................................	12
Positioning Racks and Bakeware ..............................................	12
Bakeware....................................................................................	12
Meat Thermometer.....................................................................	13
Oven Vent...................................................................................	13
Oven Door Vent..........................................................................	13
OVEN USE.....................................................................................	13
Bake............................................................................................	13
Broil Maxi Econo ........................................................................	14
Convection Cooking...................................................................	15
Convection Bake........................................................................	15
Convection Roast.......................................................................	16
Convection Broil.........................................................................	17
Convect Full Meal ......................................................................	17
EASY CONVECT™ Conversion.................................................	18
Sabbath Mode............................................................................	19
Dehydrating ................................................................................	19
Proofing Bread ...........................................................................	19
Temperature Probe ....................................................................	20
Timed Cooking...........................................................................	21
RANGE CARE ...............................................................................	21
Self-Cleaning Cycle....................................................................	21
General Cleaning........................................................................	22
Surface and Night Light .............................................................	23
Oven Light(s) ..............................................................................	24
Oven Door ..................................................................................	24
Storage Drawer ..........................................................................	24
TROUBLESHOOTING ..................................................................	25
ASSISTANCE OR SERVICE.........................................................	26
In the U.S.A. ...............................................................................	26
In Canada ...................................................................................	26
WARRANTY ..................................................................................	28

2

RANGE SAFETY

Your safety and the safety of others are 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 potential hazards that can kill or hurt you and others.

All safety messages will follow the safety alert symbol and either the word “DANGER” or “WARNING.” These words mean:

You can be killed or seriously injured if you don't immediately follow instructions.

You can be killed or seriously injured if you don't follow instructions.

All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you what can happen if the instructions are not followed.

TheAnti-TipBracket

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.

WARNING

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

3

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 – Be sure the range is properly installed and grounded by a qualified technician.

■Never Use the Range for Warming or Heating the Room.

■Do Not Leave Children Alone – Children should not be left alone or unattended in area where the range is in use. They should never be allowed to sit or stand on any part of the range.

■Wear Proper Apparel – Loose-fitting or hanging garments should never be worn while using the range.

■User Servicing – Do not repair or replace any part of the range unless specifically recommended in the manual. All other servicing should be referred to a qualified technician.

■Storage in or on the Range – Flammable materials should not be stored in an oven or near surface units.

■Do Not Use Water on Grease Fires – Smother fire or flame or use dry chemical or foam-type extinguisher.

■Use Only Dry Potholders – Moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholder touch hot heating elements. Do not use a towel or other bulky cloth.

■DO NOT TOUCH SURFACE UNITS OR AREAS NEAR UNITS – Surface units may be hot even though they are dark in color. Areas near surface units may become hot enough to cause burns. During and after use, do not touch, or let clothing or other flammable materials contact surface units or areas near units until they have had sufficient time to cool. Among those areas are the cooktop and surfaces facing the cooktop.

■Use Proper Pan Size – The range is equipped with one or more surface units of different size. Select utensils having flat bottoms large enough to cover the surface unit heating element. The use of undersized utensils will expose a portion of the heating element to direct contact and may result in ignition of clothing. Proper relationship of utensil to burner will also improve efficiency.

■Never Leave Surface Units Unattended at High Heat Settings – Boilover causes smoking and greasy spillovers that may ignite.

■Make Sure Reflector Pans or Drip Bowls Are in Place – Absence of these pans or bowls during cooking may subject wiring or components underneath to damage.

■Protective Liners – Do not use aluminum foil to line surface unit drip bowls or oven bottoms, except as suggested in the manual. Improper installation of these liners may result in a risk of electric shock, or fire.

■Glazed Cooking Utensils – Only certain types of glass, glass/ceramic, ceramic, earthenware, or other glazed utensils are suitable for range-top service without breaking due to the sudden change in temperature.

■Utensil Handles Should Be Turned Inward and Not Extend Over Adjacent Surface Units – To reduce the risk of burns, ignition of flammable materials, and spillage due to unintentional contact with the utensil, the handle of a utensil should be positioned so that it is turned inward, and does not extend over adjacent surface units.

■Do Not Soak Removable Heating Elements – Heating elements should never be immersed in water.

■Do Not Cook on Broken Cooktop – If cooktop should break, cleaning solutions and spillovers may penetrate the broken cooktop and create a risk of electric shock. Contact a qualified technician immediately.

■Clean Cooktop With Caution – If a wet sponge or cloth is used to wipe spills on a hot cooking area, be careful to avoid steam burn. Some cleaners can produce noxious fumes if applied to a hot surface.

■Use Care When Opening Door – Let hot air or steam escape before removing or replacing food.

■Do Not Heat Unopened Food Containers – Build-up of pressure may cause container to burst and result in injury.

SAVE THESE INSTRUCTIONS

4

IMPORTANT SAFETY INSTRUCTIONS

■Keep Oven Vent Ducts Unobstructed.

■Placement of Oven Racks – Always place oven racks in desired location while oven is cool. If rack must be moved while oven is hot, do not let potholder contact hot heating element in oven.

■DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF OVEN – Heating elements may be hot even though they are dark in color. Interior surfaces of an oven become hot enough to cause burns. During and after use, do not touch, or let clothing or other flammable materials contact heating elements or interior surfaces of oven until they have had sufficient time to cool. Other surfaces of the appliance may become hot enough to cause burns – among these surfaces are oven vent openings and surfaces near these openings, oven doors, and windows of oven doors.

For self-cleaning ranges –

■Do Not Clean Door Gasket – The door gasket is essential for a good seal. Care should be taken not to rub, damage, or move the gasket.

■Do Not Use Oven Cleaners – No commercial oven cleaner or oven liner protective coating of any kind should be used in or around any part of the oven.

■Clean Only Parts Listed in Manual.

■Before Self-Cleaning the Oven – Remove broiler pan and other utensils.

For units with ventilating hood –

■Clean Ventilating Hoods Frequently – Grease should not be allowed to accumulate on hood or filter.

■When flaming foods under the hood, turn the fan on.

SAVE THESE INSTRUCTIONS

The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances known to the State of California to cause cancer, birth defects, or other reproductive harm, and requires businesses to warn of potential exposure to such substances.

WARNING: This product contains a chemical known to the State of California to cause cancer, birth defects, or other reproductive harm.

This appliance can cause low-level exposure to some of the substances listed, including benzene, formaldehyde, carbon monoxide, and toluene.

5

PARTS AND FEATURES

This manual covers several different models. The range you have purchased may have some or all of the items listed. The locations and appearances of the features shown here may not match your model.

Control Panel

1.	Left Rear Control	3. Electronic Oven Control	4.	Right Front Control
2.	Left Front Control		5.	Right Rear Control
	(Dual Circuit Element on ceramic
	glass models)

Range

1.Surface and Night Light (on some models)

2.Oven Vent

3.Dual Circuit Element (on some models)

4.Control Panel

5.Temperature Probe Jack (not shown)

6.Anti-Tip Bracket

7.Model and Serial Number (behind left side of drawer)

8.Storage Drawer

9.Surface/Night Light

10.Surface Cooking Area

11.Hot Surface Indicator Light

12.Automatic Oven Light

13.Door Gasket

14.Broil Element (not shown)

15.Bake Element (not shown)

16.Self-Clean Latch

Parts and Features not shown

Oven Door Window

Oven Light

Broiler Pan and Grid

Broiler Pan Support (on some models)

Roasting Rack

Temperature Probe

6

COOKTOP USE

CooktopControls

WARNING

Fire Hazard

Turn off all controls when done cooking.

Failure to do so can result in death or fire.

The cooktop controls can be set anywhere between HI and LO. Push in and turn to setting. Use the following chart as a guide when setting heat levels.

	SETTING	RECOMMENDED USE
	HI or MAX	■	Start food cooking.
		■ Bring liquid to a boil.
	6-8	■	Hold a rapid boil.
	[MEDHI]	■	Quickly brown or sear food.
	5	■	Maintain a slow boil.
	[MED]	■	Fry poultry or meat.
		■ Cook pudding, sauce, icing or
			gravy.
	2-4	■	Stew or steam food.
	[MEDLO]	■	Simmer.
	LO or 1	■	Keep food warm.
		■ Melt chocolate or butter.
	Dual-Circuit	■	Home canning.
	Element	■	Large diameter cookware.
	(on some ceramic
	glass models)	■	Large quantities of food.

REMEMBER: When range is in use or during the Self-Cleaning cycle, the entire cooktop area may become hot.

POWER ON Lights

Each control knob has a POWER ON light. The light will glow when its control knob is on.

1

FRONT

1. POWER ON light

Dual-CircuitElement

(onceramicglassmodels)

1.Single size

2.Dual size

The Dual Circuit Element offers flexibility depending on the size of the cookware. Single size can be used in the same way as a regular element. The dual size combines both the single and outer element and is recommended for larger size cookware.

To Use SINGLE:

1.Push in and turn knob counterclockwise from the OFF position to the SINGLE zone anywhere between HI and LO.

2.Push in and turn knob to OFF when finished.

To Use DUAL:

1.Push in and turn knob clockwise from the OFF position to the DUAL zone anywhere between HI and LO.

2.Push in and turn knob to OFF when finished.

7

CeramicGlass

The surface cooking area will glow red when an element is on. It will cycle on and off, at all settings, to maintain the selected heat level.

It is normal for the surface of white ceramic glass to appear to change color when surface cooking areas are hot. As the glass cools, it will return to its original color.

Wiping off the cooktop before and after each use will help keep it free from stains and provide the most even heating. For more information, see “General Cleaning” section.

■Do not store jars or cans above the cooktop. Dropping a heavy or hard object on the cooktop could crack it.

■Do not leave a hot lid on the cooktop. As the cooktop cools, air can become trapped between the lid and the cooktop, and the ceramic glass could break when the lid is removed.

■Clean up sugary spills and soils as soon as hot surface indicator light goes off. If not wiped up while warm, surface pitting can occur.

■Lift pots and pans on and off the cooktop. Sliding pots, pans and skillets that have aluminum or copper bases could leave permanent scratches and marks on the cooktop.

■Do not cook popcorn in prepackaged aluminum containers on the cooktop. It could leave aluminum marks that cannot be removed completely.

■Do not allow objects that could melt, like plastic or aluminum foil, to touch any part of the entire cooktop.

■Do not use the cooktop as a cutting board.

■Use cookware about the same size as the surface cooking area. Cookware should not extend more than 1 in. (2.5 cm) outside the area.

1.Surface Cooking Area

2.Cookware/Canner

3.1" (2.5 cm) Maximum Overhang

■Use flat-bottomed cookware for best heat conduction and energy efficiency. Cookware with rounded, warped, ribbed or dented bottoms could cause uneven heating and poor cooking results.

■Determine flatness by placing the straight edge of a ruler across the bottom of the cookware. While rotating the ruler, no space or light should be visible between it and the cookware.

■Cookware designed with slightly indented bottoms or small expansion channels can be used.

■Make sure the bottoms of pots and pans are clean and dry before using them. Residue and water can leave deposits when heated.

■Do not cook foods directly on the cooktop.

8

HomeCanning

When canning for long periods, alternate the use of surface cooking areas, elements or surface burners between batches. This allows time for the most recently used areas to cool.

■Center the canner on the grate or largest surface cooking area or element. Canners should not extend more than 1 in. (2.5 cm) outside the cooking area.

■Do not place canner on two surface cooking areas, elements or surface burners at the same time.

■On ceramic glass models, only use flat-bottomed canners.

■On coil element models, the installation of a Canning Unit Kit is recommended. If not installed, the life of the coil element will be shortened. See “Assistance or Service” for ordering instructions.

■For more information, contact your local U.S. Government Agricultural Department Extension Office. In Canada, contact Agriculture Canada. Companies who manufacture home canning products can also offer assistance.

Cookware

IMPORTANT: Never leave empty cookware on a hot surface cooking area, element or surface burner.

Ideal cookware should have a flat bottom, straight sides, a wellfitting lid and the material should be of medium-to-heavy thickness.

Cookware material is a factor in how quickly and evenly heat is transferred, which affects cooking results. A non-stick finish has the same characteristics as its base material. For example, aluminum cookware with a non-stick finish will take on the properties of aluminum.

Use the following chart as a guide for cookware material characteristics.

COOKWARE	CHARACTERISTICS
*Aluminum	■ Heats quickly and evenly.
	■ Suitable for all types of cooking.
	■ Medium or heavy thickness is best for
		most cooking tasks.
Cast iron	■ Heats slowly and evenly.
	■ Good for browning and frying.
	■ Maintains heat for slow cooking.
	■ Rough surfaces may scratch cooktop.
Ceramic or	■	Follow manufacturer’s instructions.
Ceramic glass	■ Rough surfaces may scratch cooktop.
	■ Heats slowly, but unevenly.
	■ Ideal results on low to medium heat
		settings.
*Copper	■ Heats very quickly and evenly.
Earthenware	■	Follow manufacturer’s instructions.
	■ Use on low heat settings.
Porcelain	■ See stainless steel or cast iron.
enamel-on-
steel or cast
iron
Stainless steel	■ Heats quickly, but unevenly.
	■ A core or base of aluminum or copper
		on stainless steel provides even
		heating.

*Aluminum and copper may be used as a core or base in cookware. When used as a base it can leave permanent marks on the cooktop or grates.

9

ELECTRONIC OVEN CONTROL

	1	2	3	4		5	6	7	8
					1	2	3CONTROL
							LOCK
					4	5	6
					7	8	9
					CONVECT	0	OVEN
					FULL
					MEAL		LIGHT
						SURFACE LIGHT
					ON	NIGHT	OFF
		9	10	11	12	13	14 15	16	17
1.	Oven Display Symbol		7.	Time of Day/Timer Display			12. Convect Full Meal
2.	Heat Settings		8.	Start			13. Surface Light (on some models)
3.	Oven Display		9.	Oven Settings			14. Oven Light
4.	Start/Stop Time		10.	Easy Convect™ Conversion			15. Clock
5.	Number Pads		11.	Timed Cooking			16. Minute Timer
6.	Control Lock						17. Cancel Off

ElectronicControlPads

When pressing any control pad function on the Electronic Oven Control, use the pad of your index finger to press the desired function. Hold down the pad a few seconds, or until the desired function enters on the display.

When entering multiple functions within one setting, pause briefly between each control pad command. If a command pad is pressed several times repeatedly, the pad may briefly stop working. Wait a few seconds, and the pad should function again as normal.

Displays

When power is first supplied to the appliance, everything on the displays will light up for 5 seconds. Then, “PF” will appear. Press CANCEL OFF to clear displays.

Any other time “PF” appears, a power failure occurred. Press CANCEL OFF and reset the clock if needed.

Oven Display

When the oven is in use, this display shows the oven temperature, heat source(s) and start time.

During Timed Cooking, this display also shows a vertical bar and minute time countdown and the stop time (if entered).

If “Err” appears on the display, an invalid pad was pressed. Press CANCEL OFF and retry your entry.

When the oven is not in use, this display is blank.

Time of Day/Timer Display

This display shows the time of day or Timer countdown.

Start

The START pad begins any oven function except the Timer, Control Lock and Sabbath Mode. If not pressed within 5 seconds after pressing a pad, “START?” will appear on the oven display as a reminder. If not pressed within 5 minutes after pressing a pad, the oven display will return to inactive mode (blank) and the programmed function will be cancelled.

CancelOff

The CANCEL OFF pad stops any oven function except for the Clock, Timer and Control Lock.

Clock

This is a 12 hour clock and does not show a.m. or p.m.

To Set:

1.Press CLOCK SET/START.

2.Press number pads to set time of day.

3.Press START.

10

Tones

Tones are audible signals, indicating the following:

One tone

■Valid pad press

■Oven is preheated

■Function has been entered

Three tones

■Invalid pad press

Four tones

■End-of-cycle

■Reminder, repeating each minute after the end-of-cycle tones

To Turn Tones Off:

1.Open the oven door.

2.Press CANCEL OFF.

3.Press the number pads 1, 2 and 3, in that order.

4.Press TIMER SET/START.

5.Press START. “Snd” and “Off” will appear on the display.

To Turn Tones On: Repeat steps above. “Snd” and “On” will appear on the display.

FahrenheitandCelsius

To Set Oven to Cook in Celsius:

1.Open the oven door.

2.Press CANCEL OFF.

3.Press number pads 1, 2 and 3, in that order.

4.Press BROIL.

5.Press START. Press BAKE to confirm that Celsius is being used.

Only the temperature and a flashing degree symbol will appear in the temperature display area when the oven has been set to cook in Celsius.

Repeat steps above to set oven to cook in Fahrenheit.

Timer

The Timer can be set in minutes and seconds or hours and minutes and counts down the set time. The Timer does not start or stop the oven.

To Set:

1.Press TIMER SET/START.

Press again to switch between MIN/SEC and HR/MIN.

If no action is taken after one minute, the display will return to the time of day mode.

2.Press the number pads to set length of time.

3.Press TIMER SET/START.

If not pressed within 5 seconds, the display will return to the time of day mode and the programmed function will be cancelled.

When the set time ends, if on, end-of-cycle tones will sound, then reminder tones will sound every minute.

4.Press TIMER CANCEL anytime to cancel the Timer and/or stop reminder tones.

Remember, if CANCEL OFF is pressed, the oven will turn off.

The time can be reset during the countdown by repeating the above steps.

ControlLock

The Control Lock shuts down the control panel pads to prevent unintended use of the oven. The Control Lock is preset unlocked, but can be locked.

When the control is locked, only the TIMER SET/START and TIMER CANCEL pads will function.

Before locking, make sure the oven, the Timer and Timed Cooking are off.

To Lock:

1.Open the oven door.

2.Press and hold the number pad 3 CONTROL LOCK for 5 seconds.

A single tone will sound and “START?” will appear on the display.

3.Press START. “CONTROL LOCK” and a picture of a lock will appear on the display.

To Unlock:

1.Open the oven door.

2.Press and hold the number pad 3 CONTROL LOCK for 5 seconds.

A single tone will sound and “CONTROL LOCK” and a picture of a lock will disappear from the display.

OvenTemperatureControl

IMPORTANT: Do not use a thermometer to measure oven temperature because opening the oven door during cycling may give incorrect readings.

The oven provides accurate temperatures; however, it may cook faster or slower than your previous oven, so the temperature calibration can be adjusted. It can be changed in Fahrenheit or Celsius.

A minus sign means the oven will be cooler by the displayed amount. No sign means the oven will be warmer by the displayed amount. Use the following chart as a guide.

ADJUSTMENT °F	COOKS FOOD
(AUTOMATIC °C CHANGE)
5° to 10°F (3° to 6°C)	...a little more
15° to 20°F (8° to 11°C)	...moderately more
25° to 35°F (14° to 19°C)	...much more
-5° to -10°F (-3° to -6°C)	...a little less
-15° to -20°F (-8° to -11°C)	...moderately less
-25° to -35°F (-14° to -19°C)	...much less

To Adjust Oven Temperature Calibration:

1.Open the oven door.

2.Press CANCEL OFF.

3.Press number pads 1, 2, and 3, in that order.

4.Press and hold BAKE.

5.Press START.

The oven display shows the current calibration, for example, “0° CAL COOK TEMP”.

11

6.Press BAKE to increase and BROIL · MAXI · · ECONO to decrease the temperature in 5°F (3°C) amounts. The adjustment can be set between 35°F (21°C) and

-35°F (-21°C).

7.Press START.

BEFORE USING

Odors are normal when the range is new. This happens the first time the oven is used.

IMPORTANT: The health of some birds is extremely sensitive to the fumes given off. Exposure to the fumes may result in death to certain birds. Always move birds to another room.

BAKEWARE

To cook food evenly, hot air must be able to circulate. Allow 2 in. (5 cm) of space around bakeware and oven walls. Use the following chart as a guide.

NUMBER OF	POSITION ON RACK
PAN(S)
1	Center of rack.
2	Side by side or slightly staggered.
3 or 4	Opposite corners on each rack. Make sure
	that no bakeware piece is directly over
	another.

AluminumFoil

IMPORTANT: Do not line the oven bottom with any type of foil, liners or cookware because permanent damage will occur to the oven bottom finish.

■Do not cover entire rack with foil because air must be able to move freely for best cooking results.

■To catch spills, place foil on rack below dish. Make sure foil is at least 1 in. (2.5 cm) larger than the dish and that it is turned up at the edges.

■When convection cooking, do not cover food with aluminum foil.

PositioningRacksandBakeware

IMPORTANT: Never place food or bakeware directly on the oven door or bottom. Permanent damage will occur to the porcelain finish.

RACKS

Position racks before turning the oven on. Do not move racks with bakeware on them. Make sure racks are level. To move a rack, pull it out to the stop position, raise the front edge, then lift out. Use the following illustration and chart as a guide.

FOOD	RACK POSITION
Frozen pies, large roasts, turkeys,	1 or 2
angel food cakes
Bundt cakes, most quick breads,	2
yeast breads, casseroles, meats
Cookies, biscuits, muffins, cakes,	2 or 3
non-frozen pies

Bakeware

The bakeware material affects cooking results. Follow manufacturer’s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide.

BAKEWARE/	RECOMMENDATIONS
RESULTS
Light colored	■ Use temperature and time
aluminum	recommended in recipe.

■Light golden crusts

■Even browning

Dark aluminum and other bakeware with dark, dull and/or non-stick finish

■Brown, crisp crusts

■May need to reduce baking temperatures 25°F (15°C).

■Use suggested baking time.

■For pies, breads and casseroles, use temperature recommended in recipe.

■Place rack in center of oven.

	Insulated cookie		■	Place in the bottom third of oven.
	sheets or baking		■	May need to need to increase
	pans
				baking time.
		Little or no
	■
		bottom
		browning
	Stainless steel		■	May need to increase baking time.
	■	Light, golden
		crusts
	■	Uneven
		browning
	Stoneware		■	Follow manufacturer’s instructions.

■Crisp crusts

Ovenproof	■ May need to reduce baking
glassware,	temperatures 25°F (15°C).
ceramic glass or
ceramic
■ Brown, crisp
crusts

12

MeatThermometer

On models without a temperature probe, always rely on a meat thermometer to determine doneness of meat and poultry. The internal temperature, not appearance, is what counts. A meat thermometer is not supplied with this appliance.

■Insert the thermometer into the center of the thickest portion of the meat or inner thigh or breast of poultry. The tip of the thermometer should not touch fat, bone or gristle.

■After reading the thermometer once, push it into the meat 1/2 in. (1.25 cm) more and read again. If the temperature drops, cook the meat or poultry longer.

■Check all meat in two or three places.

OvenVent

1

1. Oven vent

The oven vent should not be blocked or covered since it allows the release of hot air and moisture from the oven. Doing so will cause poor air circulation, affecting cooking and cleaning results. Never set plastics, paper or other items that could melt or burn near the oven vent.

OvenDoorVent

1

1. Oven door vent

Hot air and moisture escape from the door vent during certain oven modes. Some condensation may occur, however this will not affect cooking performance.

OVEN USE

Bake

1

2

1.Broil heat

2.Bake heat

The BAKE function is ideal for baking, roasting or heating casseroles.

During baking or roasting, the bake and broil elements will cycle on and off in intervals to maintain oven temperature.

If the oven door is opened during baking or roasting, the broil element will turn off immediately and the bake element will turn off in 2 minutes. They will come back on once the door is closed.

To Bake or Roast:

Before baking and roasting, position racks according to the “Positioning Racks and Bakeware” section. When roasting, it is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.

1.Press BAKE.

Press the number pads to enter a temperature other than 350°F (177°C). The bake range can be set between 170°F and 500°F (77°C and 260°C).

2.Press START.

“Lo°” will appear on the oven display if the actual oven temperature is under 170°F (77°C).

When the actual oven temperature reaches 170°F (77°C), the oven display will show the temperature increasing in 5° increments.

When the set temperature is reached, if on, one tone will sound.

3.Press CANCEL OFF when finished cooking.

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BroilMaxiEcono

1	2

1. Broil Maxi

2. Broil Econo

■Use only the broiler pan and grid provided with the range. It is designed to drain juices and help prevent spatter and smoke.

■For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier cleaning.

■Trim excess fat to reduce spattering. Slit the remaining fat on the edges to prevent curling.

■Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.

■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.

Broiling uses direct radiant heat to cook food. Use MAXI/ECONO for broiling regular-sized and smaller cuts of meat, poultry and fish. MAXI Broil uses both top elements for maximum browning coverage of foods. ECONO Broil uses the inner element for browning coverage only in the center of foods.

Before broiling, position rack according to Broiling chart. It is not necessary to preheat the oven before putting food in unless recommended in the recipe. Position food on grid in the broiler pan, then place it in the center of the oven rack. Close the door to the broil stop position to ensure proper broiling temperature.

To Broil:

1.Press BROIL.

On some models, press once for Maxi Broil and twice for Econo Broil.

2.Press START.

3.Press CANCEL OFF when finished.

Variable Temperature Broiling (on some models)

Changing the temperature when Variable Temperature Broiling allows more precise control when cooking. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures.

To Vari Broil:

1.Press BROIL.

On some models, press once for Maxi Broil and twice for Econo Broil.

2.Press the number pads to set a temperature between 170°F to 325°F (77°C to163°C).

3.Press START.

The temperature can be changed after this step. START does not need to be pressed again.

4.Press CANCEL OFF when finished.

Broiling chart

For best results, place food 3 in. (7 cm) or more from the broil element. Times are guidelines only and may need to be adjusted for individual tastes. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section.

			TOTAL
	RACK		TIME
FOOD	POSITION	TEMP	MIN.
Steak
1 in. (2.5 cm) thick
medium rare	4	500°F	16
medium	4	(260°C)	21
well done	4		25
Steak
1Z\x in. (3.8 cm) thick
rare	4	500°F	23
medium	4	(260°C)	28
*Ground meat patties
C\v in. (2 cm) thick		500°F
well done	5	(260°C)	8-12
Pork chops
1 in. (2.5 cm) thick	4	450°F	25-28
		(232°C)
Ham slice [precooked]
Z|x in. (1.25 cm) thick	4	500°F	10-12
1 in. (2.5 cm) thick	4	(260°C)	20-22
Frankfurters	4	500°F	8
		(260°C)
Lamb chops		400°F
1 in. (2.5 cm) thick	4	(204°C)	18-20
Chicken		500°F
bone-in pieces	3	(260°C)	32
Fish
1/2 in. (1.25 cm) thick	3	350°F	20
1 in (2.5 cm) thick	3	(177°C)	20-22

* Place up to 9 patties, equally spaced, on broiler grid.

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ConvectionCooking

In a convection oven, the fan-circulated hot air continually distributes heat more evenly than the natural movement of air in a standard thermal oven. This movement of hot air maintains a consistent temperature throughout the oven, cooking foods more evenly, crisping surfaces while sealing in moisture and yielding crustier breads.

Most foods can be cooked by lowering cooking temperatures 25°F to 50°F and cooking time can be shortened by as much as 30 percent, especially for large turkeys and roasts.

■It is important not to cover foods so that surface areas remain exposed to the circulating air, allowing browning and crisping.

■Keep heat loss to a minimum by only opening the oven door when necessary.

■Choose cookie sheets without sides and roasting pans with lower sides to allow air to move freely around the food.

■Test baked goods for doneness a few minutes before the minimum cooking time with an alternative method such as a toothpick.

■Use a meat thermometer or the temperature probe to determine the doneness of meats and poultry. Check the temperature of pork and poultry in two or three places.

ConvectionBake

1

1. Convection element heat and fan

Convection baking can be used for baking delicate cakes and pastries, as well as foods on multiple racks. It is helpful to stagger items on the racks to allow a more even flow of heat. If the oven is full, extra cooking time may be needed.

When cooking an oven meal with several different types of foods, be sure to select recipes that require similar temperatures. Cookware should sit in the oven with at least 1 in. (2.5 cm) of space between the cookware and the sides of the oven.

During convection baking preheat, the convection and broil elements and the bake element all heat the oven cavity. After preheat, the convection element and the bake element will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air.

If the oven door is opened during convection baking or preheating, the broil and convection element and fan will turn off immediately. They will come back on once the door is closed.

■Reduce recipe temperature 25°F (14°C). The cook time may need to be reduced also.

To Convection Bake:

Before convection baking, position racks according to the “Positioning Racks and Bakeware” section. When using two racks, place on guides 2 and 4. When using three racks, place on guides 1, 3 and 5.

1.Press CONVECTION BAKE.

Press the number pads to enter a temperature other than 325°F (163°C). The convection bake range can be set between 170°F and 500°F (77°C and 260°C).

2.Press START.

“Lo°” will appear on the oven display if the actual oven temperature is under 170°F (77°C).

When the actual oven temperature reaches 170°F (77°C), the oven display will show the oven temperature increasing in 5° increments.

When the set temperature is reached, if on, one tone will sound.

3.Press CANCEL OFF when finished cooking.

15

ConvectionRoast

1

2

3

1.Broil heat

2.Convection fan

3.Bake heat

Convection roasting can be used for roasting meats and poultry, or for baking yeast breads and loaf cakes using a single rack. During convection roasting, the bake and broil elements will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air.

If the oven door is opened during convection roasting, the broil element and fan will turn off immediately and the bake element will turn off in 2 minutes. They will come back on once the door is closed.

■Reduce recipe temperature 25°F (14°C). The cook time may need to be reduced also.

To Convection Roast:

Before convection roasting, position racks according to the “Positioning Racks and Bakeware” section. It is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.

Use the roasting rack on top of the broiler pan and grid. This holds the food above the grid and allows air to circulate completely around all surfaces.

1.Roasting rack

2.Broiler grid

3.Broil pan

1.Press CONVECTION ROAST.

Press the number pads to enter a temperature other than 300°F (149°C). The convection roast range can be set between 170°F and 500°F (77°C and 260°C).

2.Press START.

“Lo°” will appear on the oven display if the actual oven temperature is under 170°F (77°C).

When the actual oven temperature reaches 170°F (77°C), the oven display will show the oven temperature increasing in 5° increments.

When the set temperature is reached, if on, one tone will sound.

3.Press CANCEL OFF when finished cooking.

Use the following chart below when convection roasting meats and poultry.

	Food/Rack	Cook	Oven Temp.	Internal
	Position	Time		Food Temp.
		(minutes)
	Beef, Rack Position 2
	Rib Roast
	rare	20-25		140°F (60°C)
	medium	25-30	300°F (145°C)	160°F (70°C)
	well done	30-35		170°F (75°C)
	Rib Roast
	(boneless)
	rare	22-25	300°F (145°C)	140°F (60°C)
	medium	27-30		160°F (70°C)
	well done	32-35		170°F (75°C)
	Rump,
	Sirloin Tip
	Roast
	rare	20-25		140°F (60°C)
	medium	25-30	300°F (145°C)
				160°F (70°C)
	well done	30-35		170°F (75°C)
	Meatloaf	20-25
			325°F (160°C)	170°F (75°C)
	Veal, Rack Position 2
	Loin, Rib,
	Rump
	Roast
	medium	25-35	325°F (160°C)	160°F (70°C)
	well done	30-40		170°F (75°C)
	Pork, Rack Position 2
	Loin Roast	30-40	325°F (160°C)	170°F (75°C)
	(boneless)
	Shoulder	35-40	325°F (160°C)	170°F (75°C)
	Roast
	Ham, Rack Position 2
	Fresh	25-35	300°F (145°C)	170°F (75°C)
	(uncooked)
	Fully	15-20	300°F (145°C)	170°F (75°C)
	Cooked
	Lamb, Rack Position 2
	Leg,
	Shoulder
	Roast
	medium	25-30	300°F (145°C)	160°F (70°C)
	well done
		30-35		170°F (75°C)

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*Chicken, Rack Position 2

Whole
3-5 lbs.	20-25	325°F (160°C)	185°F (85°C)
(1.5-2.2 kg)
5-7 lbs.	15-20	325°F (160°C)	185°F (85°C)
(2.2-3.1 kg)
*Turkey, Rack Positions 1 or 2
13 lbs. and	10-15	300°F (145°C)	185°F (85°C)
under
(5.85 kg)
Over 13 lbs.	10-12	300°F (145°C)	185°F (85°C)
(5.85 kg)
*Cornish Game Hens, Rack Position 2 or 3
1-1.5 lbs.	50-60	325°F (160°C)	185°F (85°C)
(0.5-0.7 kg)

*Do not stuff poultry when convection roasting.

ConvectionBroil

1

2

1.Broil heat

2.Fan

During convection broiling, the broil elements will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air.

The temperature is preset at 450°F (232°C), but can be changed to a different temperature. Cooking times will vary depending on the rack position and temperature and may need to be adjusted.

If the oven door is opened during convection broiling, the broil elements and fan will turn off immediately. They will come back on once the door is closed.

To Convection Broil:

Before convection broiling, see “Broil Maxi Econo” section for general broiling guidelines. Position rack.

Allow the oven to preheat for 5 minutes. Position food on the unheated grid on the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door.

Close the door.

1.Press CONVECTION BROIL.

Press the number pads to enter a temperature other than 450°F (232°C). The convection broil range can be set between 170°F and 500°F (77°C and 260°C).

2.Press START.

The set oven temperature will appear on the oven display until oven is turned off.

3.Press CANCEL OFF when finished cooking.

ConvectFullMeal

Convect Full Meal lets you choose from eleven preset cooking cycles. A single pad includes an oven setting, an oven temperature, and a cook time or probe temperature. One pad is changeable to allow you to set your own cycle and save it for future use. Use the following chart as a guide.

PAD/ OVEN	OVEN	COOK	FOOD or MEAL
SETTING	TEMP	TIME or
		PROBE
		TEMP
1	350°F	45 min.	Chicken pieces, Fruit
Convection	(177°C)		crisp, Vegetable
Bake			casserole
2	350°F	1 hr.	Macaroni and cheese,
Convection	(177°C)		Baked winter squash,
Bake			Fruit pie
3	350°F	1 hr. 15	Pre-cooked ham,
Convection	(177°C)	min.	Baked potatoes, Quick
Bake			bread loaf, or Baked
			Potatoes only
4	375°F	55 min.	Beef stew, Scalloped
Convection	(191°C)		potatoes, Frozen fruit
Bake			pie
5	300°F	140°F	Beef roast, rare
Convection	(149°C)	(60°C)
Roast
6	300°F	160°F	Beef roast, medium
Convection	(149°C)	(71°C)
Roast
7	300°F	170°F	Beef roast, well done
Convection	(149°C)	(77°C)	Pork roast, Meat loaf
Roast
8	325°F	160°F	Casseroles
Convection	(163°C)	(71°C)
Bake
9	325°F	3 hr.	Pot roast with
Convection	(163°C)		vegetables, 3 lbs.
Roast			(1.5 kg)
0	400°F	18 min.	Pizza
Convection	(204°C)
Bake

To Use:

Before using Convect Full Meal, place food in oven. If temperature probe is required, insert probe into food and plug probe into jack. See “Temperature Probe” section for diagram.

1.Press CONVECT FULL MEAL. “C-F” will appear in Time of Day/Time Display.

2.Press pad from chart.

For example, number pads 1 to 0 or CONVECT FULL MEAL.

17