Amana DCF4205, ACF4205A User Manual

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BUILT BETTER THAN IT HAS TO BE_

Owner's Manual

Covering _'mancr Distinctions'ACF4205Aand DCF4205

The BL_A CF4215A,A CF422GA and A CF4225A

_-oof ilooj

TheBb

Electric Smoothtop Range

Keep instrucdons for future reference. Be sure manual stays with range.

Important Safety Information .............. 3

Cooking on the Smoothtop................. 6

Cookware Suggestions ...................... 7

Oven Cooking Methods ...................... 8

Before Using the Oven ....................... 9

Features ........................................... 10

Displays and Signals ........................ 11

Using the Oven Control .................... 12

Cooking

Baking .......................................... 17

Broiling .......................................... 20

Roasting ....................................... 21

Braising ........................................ 22

Care and Cleaning ............................ 23

Troubleshooting ................................ 27

Amana Warranty .............................. 32

................................................................. i, ............ F

Part No.36-32045001-0

Thank you for buying an Amana Range!

Please take thetime tocompletethe registrationcardand returnpromptly. If the registrationcardis missing,call Amana Consumer AffairsDepartment.

When contactingAmana, provideproductinformationfromserial plate found on rightside ofstorage dooropening:

Mode Number. _,

Manufactudng(P) Number s=:i=l

PurchaseDate SerialNumber (SIN) ["_ _ 7 hte

Dealer Name

Dealer Phone

Dealer Address L..... _

Keep this manual and your sales receipt together in a safe place for future reference or ifwarranty service isrequired.

For answersto questionsor tolocate an authorizedservicer,call 1-8OO-NAT-LSVC (1-800-628-5782) inside USA or 319-622-551t outside

USA. Warranty service must be performed by an authorized servicer.

Amana Appliancesalso recommendscontactingan authodzedservicer if service isrequiredafter warrantyexpires.

Questions on cooking, cleaningor usage?

Refer to

Product Assistance at www.amana.com

call Consumer Affairs at 1-800-843-0304

Asure TM Extended

Service Plan

Amana Appliances offers long-term

service protection for this new range.

Asure TM Extended Service Plan,

coveting functional parts, labor, and travel charges, is specially designed to supplement a strong warranty. Call 1-800-528-2682 for information.

Parts and Accessories

Purchase replacement parts and additional accessories by phone.

To order accessories for your Amana product, call

1-800-843-0304 inside USA or

319-622-5511 outside USA.

Save Time and Money

Ifsomething seems unusual, please check "Troubleshooting" section,

which is designed to helpyou solve

problems beforecalling service. If you have a question, call us at (800) 843-0304 orwrite us at:

Consumer Affairs Department Amana Appliances

2800 - 220th Trail Amana, Iowa 52204

Remember to include model number

of your appliance and your phone

number.

What You Need to Know

About Safety Instructions

Warning and ImportantSafety Instructions appearing in this manual are

not meant to cover all possible

conditions and situations thatmay occur.Common sense, caution, and care

must be exercised when installing, maintaining, or operating range.

Always contact your dealer, distributor, service agent, or manufacturer about problems or conditions you do not

understand.

Recognize Safety Symbols, Words, Labels

I _ DANGER I

DANGER--Immediate hazards whichWILL result insevere personal

injuryor death.

I WARNING I

WARNING--Hazards or unsafe practiceswhich COULD resultin severe

personalinjuryor death,

I _lb CAUTION [

CAUTION--Hazards or unsafe practiceswhichCOULD resultin minor

personalinjuryor productor propertydamage.

IMPORTANT SAFETY INFORMATION

I A WARNING I

To reduce risk of the appliance tipping, It must be secured by a

properly installed anti-tip bracket(s). To verify bracket has been installed properly, remove the storage drawer or panel and look under

the range with • flashlight. Bracket(s) must be engaged in the rear

corner of the range.

• ALL RANGES CAN TIP

• INJURYTO PERSONS

COULD RESULT

• INSTALL ANTI-TIP BRACKET(S) PACKED

WITH RANGE

• REFER TO INSTALLATION

INSTRUCTIONS

I _lb CAUTION I

DO NOT TOUCH SURFACE ELEMENTS OR AREAS NEAR ELEMENTS--Surface elements may be hotthoughthey are dark in

color.Areas near surface elements may become hotenough tocause burns. Duringand after use, do not touch,or letclothingorother

flammable materials contact surface elements or areas near surface elements untilthey have had enough time to cool. These areas include

the rangetop and backguard.

I _lb CAUTION I

DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF OVEN--Oven heating elements may be hotthoughthey are dark in color. Interiorsurfaces of an oven may become hot enough to cause bums.

During and after use, do nottouch, or let clothingor otherflammable materialstouch heating elements or interiorsurfaces ofoven untilthey

have had enough time to cool. Other range surfaces that may become hot enough to cause bums are the oven door, oven cavity, and oven vent.

I _ WARNING ]

To avoidpersonal injury,do not sit, stand or leonon oven door

or oven drawer.

Toavoid dsk of electrical shock, personal injury, or death, vedfy

your range has been properly grounded and always

l& WARNINGI1

disconnect it from main power supply before servicing.

Canfomia Safe Drinking Water and

Toxic Enforcement Act

(Proposition 65)

The GovernorofCaliforniaisrequired topublishalistof substancesknown

tothe stateofCaliforniato cause cancer orreproductive harmand

requiresbusinessestowarn

customersofpotentialexposuresto suchsubstances.

Some appliancesCOntainor produce

a chemicalorchemicalswhichcan

cause deathor seriousillnessand whichare knowntothe State of Californiatocausecancer,birth defects,orotherreproductiveharm.

Toreducethe dsk fromsubstances duringtheself-cleancyclemake sure

this applianceisinstalled,operated, and maintainedaccordingtothe manufacturer'sinstructions.

I & CAUnONI

To avoidfire or smoke damage,

• remove any flammable

materialsfromstoragedrawer. Itemslikeplasticcontainersand

papermanuals can melt or bum.

• clean excess spillsbefore

startinga self clean cycle.

SAVE THESE INSTRUCTIONS

IMPORTANT SAFETY INFORMATION (cont'd)

ALL APPLIANCES

1. Proper Installation--Be sure yourappliance isproperly

installedand grounded bya qualifiedtechnician.

2. Never UseYour Appliancefor

Warming or Heating the

Room.

3. Do Not Leave Children Alone--Children shouldnot

be alone or unattendedinthearea where the applianceis inuse. They should never be allowed

to sit or stand on any partof the appliance.

4. Wear Proper Apparel--Loose fitting or hanging

garmentsshould never be worn while using appliance.

5. User Servicing--Do notrepair or replaceany part

ofthe appliance unlessspecificallyrecommended

inthe manual. All other servicingshould be referredto a qualifiedtechnician.

6. Storageinor onAppliance---Flammable materials

(includingpaper and plastic)should notbe storedin an oven, itsstoragedraweror nearsurface units.

7. Do Not Use Water On Grease Fires_Smother fire

orflame, or use dry chemicalor foam-type extinguisher.

8. Use Only Dry Potholders--Moist or damp potholderson hot surfaces may resultin bums

from steam. Do not letpotholder touchelements. Do not usea towel or other bulkycloth.

SURFACE COOKING UNITS

1. Use Proper Pan Size--This appliance is equipped

withone or more surface units ofdifferentsizes. Select utensilshavingfiat bottomslarge enough to

cover the surface unit heatingelemenL The use of undersized utensilswill expose a portionofthe

heating element to direct contactand may result in ignitionof clothing.Use of oversizedutensils

concentrates heaton cooking surface and can cause damage to range. Proper relationshipof utensilto burner improvesefficiency.

2. Never Leave Surface UnitsUnattended---Boilover

causes smokingand greasyspilloversthatmay ignite.

3. Glazed CookingUtensils--Only certaintypes of

glass,ceramic, earthware, orotherglazedutensils

are suitablefor rangetopservicewithoutbreaking

due tosudden change intemperature.

4. UtensilHandles ShouldBe Turned Inwardand Not

Extended Over AdjacentSurface Unit_To reduce

the riskofbums, ignitionofflammable materials,

and spillagedue to unintentionalcontactwiththe utensil,the handle ofa utensilshouldbe positioned

sothat it isturnedinward, and does notextend over adjacentsurface units.

I CAUTION I

Do not store items of interest to children in cabinets above arange or on the backguard of a

range_children climbingon the rangeto reach itemscould be seriouslyinjured.

SAVE THESE INSTRUCTIONS

GLASS/CERAMIC

COOKING SURFACES

1. Do NotCook on Broken Cooktop_lf cooktop shouldbreak, cleaningsolutionsand spilloversmay

penetrate the brokencooktopand create a dsk of electricalshock.Contacta qualifiedtechnician

immediately.

2. Clean CooktopWithCaution--If awetspongeor clothis used towipe spillson a hot cookingarea,

becareful to avoida steam bum. Some cleaners can producenoxiousfumes if appliedto a hot

surface.

IMPORTANT SAFETY INFORMATION (cont'd)

OVENS

1. Use Care When Opening

Door---Let hotair or steam

escape beforeremovingor replacingfood.

2. Do Not Heat Unopened Food

Containers---Build-upof pressuremay cause containerto burst and resultin

injury.

3. Keep Oven VentDuctsUnobstructed.

4. PlacementofOven Racks--Alwaysplaceoven racksindesiredlocationwhileoven iscool.Ifrack

isremovedwhileovenishot,do notletbotholder contacthotheatingelementinoven.

5. ProtectiveLiners--Donotusealuminumfoiltoline oven racksoroven bottoms.Improperinstallation oftheselinersmay resultina riskofelectrical

shock,orfire.

SELF-CLEANING OVENS

1. Do Not Clean Door Gasket--The door gasket is essentialfor a goodseal. Care shouldbe taken not

torub, damage, or move thegasket.

2. Do Not Use Oven Cleaners--No commercialoven cleaneror oven linerprotectivecoatingof any kind

shouldbe usedin or around any partof the liner.

3. Clean Only Parts Listedin Manual

4. BeforeSelf-Cleaningthe Oven--Remove broiler pan, oven racks, and other utensils.

5. Remove All Items FromRangetop and Backguard.

VENTILATION HOODS

1. Clean Ventilating HoodsFrequently--Grease should

notbe allowedto accumulateon hoodor filter.

2. When flamingfoodsunderthe hood,turnthe tan on.

In Case of Fire

Fires can occurasa resultof over cooking or excessive grease. Though a fire is

unlikely,ifone occurs, proceed as follows:

Surface Element Fire

1. Smother the fire witha nonfiammablelid or baking soda, or use a ClassABC or BC extinguisher.Not

water. Not salt. Notflour.

2. As soonas itis safe to do so, turn the surface controlsto OFF. Turn offpower at main circuit

breakeror fuse box.

Oven Fires

1. If you see smoke from youroven, do notopen

oven.

2. Tum oven off.

3. As an added precaution,turnoffpowerat main

circuitbreaker or fuse box.

4. Turnonventto remove smoke.

5. Allowfoodor grease to bum itselfoutinoven.

6. If smokeand fire persist,call fire department.

7. Ifthere is anydamage tocomponents,call an

authorizedservicer beforeusingrange.

• Do notcookfood directlyon

Precautions

rangetopsurface, alwaysuse cookware.

• Do notmix householdcleaningproducts.Chemical mixturesmay interactwithobjectionableor even

hazardous results.

• Do not put plasticitemsonwarm cookingareas. They

may meltand stick.

• Do not liftor move range by graspingoven door

handle.This can resultinwindowglass breakingor shattedng.

• Do not slide roughmetal objectsacross rangetop

surface.Scratchingor metal markingcan result.

• Do notleave fat heatingunless you remainnearby. Fat can igniteif overheated byspillingonto hot

surfaces.

• Do not allow potsto boildryas thiscan cause damage tocooking surface and pan.

• Do not userangetop surfaceas a cuttingboard.

• Do not userange for storageor as a displaycounter.

SAVE THESE INSTRUCTIONS

Cooking on the Smoothtop

Cooking Safely with

Surface Elements

I A WARMNGI

To avoid riskof seriouspersonal

injury,propertydamage, or fire,

do notleave surface elements

unattendedwhile inoperation. Grease and spilloverscan ignite

causinga firs.

I_ WARMNGI

To avoidrisk of electricalshock or serious personalinjury,

• never cook on a broken smoothtopcooking surface. Spilloverscanpenetrate

broken surface and cause electricshock.

• never clean broken cooktop. Cleaners can penetrate broken

surface and cause electric shock.

if smoothtopcookingsurface breaks,discontinue use and

notifyan authorizedservicer immediately.

Setting Surface Element Controls

Push in and turnthe surfaceelement control knobs in eitherdirectionto turnon the surfaceelements.

Surface elements are located under the ceramic cookingsurface and radiate heat throughthe cooktop.It is normalforthe element to cycleonand

offduringheating. The controlshave infinite settingsbetween LO and HI for fine temperature

control.

1. Pushinandturnsurface element control to

desired setting.

2. When finished cooking,turncontrolto OFF position.

SURFACEELEMENT

CONTROLSETTINGS

SIM

Use to preparefood at less than boiling

temperatures or to simmer.

Use to maintainboilingof largeramounts offood, lowtemperature frying. Use to bringfoodto boilingtemperatures.When

food isboilingtemperature settingshould be

reducedto LO through5.

WHEN TO USE SETTING

REAR

OFF

L WARNING {

Toavoid seriouspersonal injury, do not use a damp or wet clothto

clean up spillson a hotor warm cooktop.Moist or damp cloths on

hot surfaces may resultinbums from steam.

Indicator Lights Surface element operation is indicated by an indicator light that glows when the

element is turned on. The location and number of indicator lights vary with each model, After a surface control is turned off, the surface indicator light will

continue to glow until surface elements have cooled to approximately 145°F. The length of time the light remains on will vary. If there is more than one

surface element light, do not expect the lights to shut off at the same lime.

After you cook...

...remember to establisha cleaning routine for your smoothtop. Cooktops can be

sensitive to certain cooking spillovers. Unlike conventional ranges, smoothtops shouldnot be cleaned with a wet dishcloth when wiping down other counters.

Daily care is quick, easy and can prevent damage. To purchase Amana recommended cleaning products, contactour Consumer Affairs department

at 1-800-843-0304.

Cookware Suggestions

What Should You Consider in Cookware?

Flat Pan Test

Select

Flat bottomed cookware.

Pans with aluminum disk bottoms.

Heavy gauge metal cookware. Handles that are secure, that are not

heavy enough to tilt pan.

Proper pan size.

Flat bottomed wok

Correct Size

Avoid

Cookware with rounded or warped bottoms. Glass. glass-ceramic, enamel porcelain or

cast iro_ cookware, canners or pressure cookers.

Lightgauge metal cookware.

Cookware with loose or broken handles.

Cookware that issmaller than or greater than heating element size by I inch.

Wok with a dngstand on bottom

For best cookingresults,use a pan

with a flat bottom.To determine if

pan has a flatbottom.

1. Rotate a ruler along bottomof

2. A small grooveor markon a

pan. Ifpan is notfiat, gaps between bottomof pan and edge of rulercan be seen.

pan does notaffect cooking times. However, ifa pan has a

gap, formed rings,or an uneven bottom, itdoes not cook efficientlyand in somecases

may not boil liquid.

COOKWARE

MATERIAL Aluminum

Stainless Steel

Copper Clad I

Tin Lined

Mot-¢ than

I inch

overhang

USES

Heats and cools quickly.Use for frying,braising,

:and roasting.

Heats and cools at moderate rate. Use for soups,

sauces, vegetables, general cooking.

Heats and cools quickly.Use for gourmetcooking,

wine sauces, egg dishes.

Can I can?

Canning Is not recommended with any of the Amana smoothtoprangesor cooktops dueto the intense heat and

largecookware requiredto can.

The heat generated by the canning cookware overheats both the elements

and the smoothtop of the range. This can cause the smoothtop to crack, cause failure of the heating elements, and can

cause damage to the backguard.

Damage incurred by canning,or att_npting to can, using the smoothtop

cooktop is not covered under warranty.

Oven Cooking Methods

Bake

Bake (lower)and broil (upper)elements operate during bake. Bake element isnotvisible onthe oven bottom,but housed

underneaththe oven bottom.Broilelement may cycleon and off duringbake and isonly usedto heat oven quicklyand browntop

offood. Bakecan be usedto cookfoods which are normally baked. Oven shouldbe preheated.

Broil

Upper element operates duringbroil.Broilcan be used to cookfoods whichare normallybroiled.Preheatingisnot requiredwhen usingbroil.

Allfoods shouldbeturned at least once exceptfish, whichdoes notneed to be turned.

I WARNING I

Never leave oven unattended

whilebroiling.Overceoking may resultin a fire.

_-_ Need help on how to

cook that meat?

Foryour reference we have

provided meat preparation, handling safety and cooking suggestions in this

manual. These recommendations are furnished by the USDA as well as

several meat producer associations. See the individual sections for the

information.

Broiling Hints

Remove excess fat from meat before broiling.Cut edges of meat to preventcoding.

Place food on a coldungraased broilingpan. Ifpan is hot, foodsticks.

Allfood except fish shouldbe turned at leastone time. Begin broiling with skinside down.

Season meat after ithas browned.

Broilingdoes not requirepreheating. Begincookingusingsuggested rack levels in Broilingsectionto test

broiler results.If food is notbrown enough, cook on a higher rack

position.If food istoobrown,cook on a lower rack position.

Oven door mustbe fully closed.

Before Using the Oven

Oven Racks and Rack Positions

Yourrange has 6 oven rack positionsto accommodate many typesof

cookingand cookware.

Positionoven reck beforeturning oven on.

1. Pullrackforward to stop

position.

2. Raise frontedge of reckandpull untilrack is out ofoven.

3. Place rack in new reck position.

• Curved edge of reck must be

towardrear ofoven.

/•, /' : / ! i u X_',,. _ ',, _

Rack Position Guidelines for Baking, Roasting and Braising

Rack

Position

4 5

Food Type

Puffpastryproducts,strudels,casseroles, muffins,

small porkloin and Eye of Round roast.

Halvedchickens,whom pork tenderloin,Cornishhens, potpies,frozen pizzas, quick breads(corn bread, biscuits)

Roast tenderloinof beef, whole chicken,whole porkloin, roastedvegetables such as acorn or spaghettisquash.

Whole turkey,capons,tiproasts and dressings

Largecuts of roast meats such as top round, standingrib roast, crown roastof lamb and bostonbutts. Baked and sweet potatoes, fiatbreads and cobblers.

Aluminum Foil

I A wm im ]

To avoid dsk ofpersonal injury, propertydamage orfire, do not

lineoven bottom, racks,or broiler pan and gridwithaluminum foil.

When placed on the oven bottom or racks, aluminum foil not only creates

a hazard, but also affects cooking performance. To minimize spills in the

oven, place a shallow pan or cookie sheet underneath food items that drip or spill. The pan must not touch the oven

walls, front, or back. DO NOT use

aluminum foil, even if it is trimmed to size, as a substitute for a drip pan.

Rack Position Guidelines for Broiling

Rack

Position

Food Type Boneless pork chops,boneless skinlesschicken breast,

fishfillets,tuna steaks.

1/2 to 3/4"thick beef ortuna steaks,or porkchops. LondonBroil.

1 to 1 1/2"thick steaks, 1 to2"thick pork chops. Lobstertails•

Features

12-hour automatic cancel

Thissafety feature prevents ovenfrom continuingto operate if ithas been lefton for over 12 hours. Ifa cookingfunction continues longerthan 12 hours

withoutany optionson ovencontrolbeingtouched,thisfeature turnsoven

off.Any time an optionis touched, 12-hourautomaticcancel is reset.

Oven temperature control adjustment Yourrange iscalibratedat the factoryfor propertemperature. Due to

individualvadances and preferences, itmaybe necessarytoadjustoven once ithas been installed.

When firstusingthe oven, followrecipetimes and temperatures. Before adjustingoven bakingtemperature,test a recipe,such as ready-to-bake

biscuits,by settingoventemperature higher or lowerthan the suggested temperature.The bakingresultsshould helpyou to decide howmuch of a

temperature adjustmentisrequired. An accurate digitalthermometeris necessaryto calibratethe oven. Store

purchasedoventhermometers do notaccuratelymeasure oventemperature.

Oventemperature can be increasedor decreased by 35 °F. Toavoidover

adjustingtheoven, onlyadjustthe temperature by5°F each time.

NOTE: Remove aluminumfoil from racksand oven bottom as this will alter

oven performance. Check for blockedheatvents. Ifit stillappears oven is notperformingas expected, a calibrationmay be done.

F m

code Possible Meaning

F1 Controlfailure F2 Oven over temperature

F3 Sensor open or shorted F9 Door latch circuitfailure

DOOR Door has not latched.

1. Turnoven temperature knob to OFF.

2. Press and hold both arrow pads for approximately5 seconds.

3. A doubledigitwilldisplayrangingfrom -35 °F to 35 °F.

4. Immediately,presseither:

• • to increaseoven temperature by5 °F

• • todecrease oven temperature by 5 °F

• When temperature is adjusted to a cooler setting,a minussign (-) will

displaywiththeoffset temperature.

5. When desiredtemperature change isdisplayed,releasecontroland

change will be automaticallysaved after a few seconds. Controlwill returnto time of day display.

• Offsettemperature change willbe retainedthrougha powerfailure.

Service codes and tones

Electronicovencontrol isequippedwitha self-diagnosticsystem. Self-diagnosticsystemalertsyou if there isan erroror problemwith the unit. Ifelectronicrange control soundsa sedes of short,rapidbeeps for over

16 secondsand the displayshowsan F-code, recordF-code shown. Some F-codes can be clearedby disconnectingpowertothe range for approximately3 minutes.If the code continues to reoccurdisconnect electricalsupplytorange and contact an authodzedservicer.

Display and Signals

Digital Oven Control

d_.mm L

IHIPJlna_

CLEAN OFF

BROIL

am PREHEAT It LOCKED

LIGHTS DESCRIPTION

CLOCK Clockpad lightremainsonwhiletime ofday isset. TIMER ON/OFF Timer On/Off pad lightremainsonwhilethe timer

COOK/CLEAN Cook/CleanTime lightistumadonwhen entering TIME or cleancycle.

START COOK/CLEAN

PREHEAT

LOCKED door islocked.Lockedlightflashes when door is

OVEN ON ovenis inuse. Oven lightdoes notmonitoroven

OVEN LIGHT Turns on whenOVEN LIGHT pad ispressed.

countsdown.

cookor cleantime. Lightremainson duringthe cook

StartCook/Clean lightturnsonwhen enteringthe

time a cooking or cleaning cycle isto start.

Preheat lightturns onand remainsonwhile oven isheating to selectedtemperature.Lightshutsoff

when oven reachesand maintainstemperature.

Lockedlighttums on and remains on when oven

automaticallylockingor unlocking. Oven On lightturnson and remainson while

cavity temperature.

PUSH TOTURN

IIi

OVEN

AKE

Clock also displays time

of day.

Timer Signal

When time elapses, timerbeeps a single, threesecond tone.

Preheat Signal

After setting oven to bake end selecting a temperature,oven preheats. When oven reaches set tempemtme, oven

signals a one second beep and the

preheat light shuts off.

End-of-Cycle Signal

When atimed cooking cycle is complete, the oven will beep four tones

approximately one second apart, followed by a continuous series of one

second beeps every ten seconds until

the oven knob is turned to OFF.

BRL

CLN

END

DISPLAY

DESCRIPTION

Displayswhen oven isbroilingorsetto broil. Displayswhen oven isselfcleaningor

isset toself clean. Displayswhen oven hasreachedthe end of a

bakingcycle.

Using the Oven Control

ee Q io Q

Flashing Display

When power is connected or interrupted, oven display flashes.

Press CLOCK to reset display. Clock may need to be reset.

Making the Numbers

Increase at a Faster Rate

Time increases in largerincrements the longer the • or• padis held.

Digital Oven Control

CLEAN OFF

BROIL

I PREHEAT I= LOCKED

OVEN

a WM

PUSH TO TURN

Setting Electronic Clock

The 12 hourclockdoes not displayAM,PMor militarytime. When power isconnectedor restored, displayflashes until RECALL OVEN TEMP/CLOCK pad is pressedor ,,=, temperatureknobis turned.

1. Press RECALLOVEN TEMP/CLOCK pad.

2. Press • or • pads untilcorrect time-of-day

displays.

3. Time is locked inafter 5 seconds of no adjustment.

Timer Signal

When time elapses, beep will sound. Press TIMER ON/OFF pad to stop timer

and returnto clock display.

Setting Minute Timer

The timer is a timeronly. Electronic timer does notcontrol bake, broilor self-cleanfunction. Timercan be set up to 11hoursand 59 minutes.

1. PressTIMER ON/OFF pad.

2. Press• or • pad untildesiredamountoftime displays.

• Time increasesin1minuteand 10 minute

increments.

• Timer beginscounting downautomatically im aftertime isentered.

• Toview clockwhile timercounts down, press RECALL OVEN TEMP/CLOCK pad. "timerwillreturnafter 3 secondsof no input.

Pressand holdTIMER ON/OFF pad to canceltimer signal.

• Aftertime elapses, timer beeps a single,three second tone.

Resetting and Canceling Timer

To reset the time when remainingtime isdisplayed,press TIMER ON/OFF pad, then• or• pad untilnewtime displays.

To cancel timer when remainingtime isdisplayedor when signalis

beeping, pressand holdTIMER ON/OFF pad.

Using the Oven Control (cont'd)

Baking

While oven is stillcool,remove any storeditems fromthe oven cavity.

1. Place recks in desired positionand closeoven door.

2. Pushandturn oven temperature knobto =,

desiredtemperature. OVEN

• Oven indicatorlightwillturnon and stay on. CLEANOFF

• Temperature isdisplayedinthe clock BROIL area in 5 degree increments.

• Temperature range is 170 °F to 550 °F

• Displaywill returntotime of day after approximately 15 seconds.

• To recall oven temperature, press lAKE

RECALL OVEN TEMP/CLOCK pad. PUSHTOTURN

3. PREHEAT lightwillturnon duringthe preheat cycle. PREHEAT lightshuts offwhen oven has reached desired

temperature and oven beeps.

4. Open door carefully and place food inoven.

5. Aftercookingtime elapses, remove food and turn oven temperature knobto OFF.

li................................ .............................. .............................................................................................................................

0 WM

I & w Nm ]

To avoidriskof personal injury,

property damage orfire, do not lineoven bottom,racks, or

broilerpan and gddwith

aluminumfoil.

[ WARNING I

Toavoid dsk ofpersonal injury, propertydamage or fire, never

leave oven unattendedwhile broiling.

Preheating

Inmost cases, you should preheat the ovenbefore baking. At_erthe range controlis set,the oven temperaturewill

begin to riseuntil the desired cooking

temperatureis reached (approximately 8 to 10 minutes). When cooking

temperatureis reached oven signal beeps.

Broiling

Broilingsearsin naturaljuices and providescharbroiledflavor. To broil,center food on broilinggridand pan and place on proper rackin

oven. Do notplace aluminumfoilover boilingpan, oven rack or oven bottom.Oven door must be fully closed. Broilingdoes notrequire

preheatingsoyou can place food inoven while it isstillcool.

1. Adjust oven recks to desired position.

2. Turnoventemperature knobto BROIL. ='

• Oven indicator light will turn on and remain on. CLEANOFF

• BRL willdisplay. •

• Displaywill returntotime ofday BROIL

approximately 15 secondsafter broilingbegins.

2. Close oven door.

• If oven dooris ajar for more than 3 minutes, broilcyclewill stop.

• If broilcycle stops because the door PUSHTOTURN was opentoolong,close oven door and broilcyclewillcontinue.

3. After broiling,remove food and turn oven temperature knob to OFF.

OVeN

i WM

How High or Low Can I

Set the Temperature?

Oven baketemperatorecanbe set from

170 °F to 550 °F. Somen_morsmoking is normalwhen using oven for firsttime.

Preheat Signal

After setting oven to bake and selecting a temperature,oven preheats. When

oven reaches set temperature,signal sounds. The preheat light will shutoff

and remain offaffer oven has reached the selected temperature.

Using the Oven Control (cont'd)

What's the difference

between TIMED and DELAYED cooking?

When using TIMED cooking, the oven begins to heat immediately after the oven control is set.Then, the oven cooks

for the specified lengthof time. When using DELAYED cooking, the oven

begins to cook later in the day. Set the

time that you want to begin cooking and the how long you want to cook. The

oven begins to heat when at the selected time and cooks for the specified length

of time.

How Far Ahead Can I Set the Time?

Cook time and start time can be set up to 11 hours and 59 minutes ahead. To

view cook time, press and hold COOK TIME pad. When cooking time has

elapsed, an end of cycle signal sounds, oven automatically turnsoffand display

returnsto time of day. Oven signal

sounds 4 times, then once every 10 seconds until knob is turned to OFF.

Broil can not be set to Timed or

Delayed.

I A c trnONI

To reduce risk of food poisoning due to bacterial growth and

productionof toxins, never hold

meat, milk, fish,or eggs for more

than 2 hours before cooking.

How much time is left?

For a delayed bake cycle, the cook time can be viewed by pressing the COOK pad. For a timed bake cycle, the stop

time can be viewed by pressing the STOP pad.

Set oven tocook for desiredamount of time. Follow recipe directions for

)reheatingthe oven.

1. Placefood in oven.

2. PressCOOK/CLEAN TIME pad.

3. Press • orV pad untildesired lengthof time is displayed.

• Cook time can be set up to 11 hours and 59 minutes.

4. Push and turnthe temperature controlknob.

• Temperature displaysin 5° incrementsstartingat 170 °F

• Clock willreturnto time of day after approximately 15 seconds.

• Torecalloventemperature,pressRECALLOVEN TEMP/CLOCKpad.

5. Ovenwillautomaticallybegin toheat.

• Toadjust cooktime, pressCOOK/CLEAN TIME pad twicewhilethe

• When cookingtime has elapsed an end of cyclesignalsounds

• Oven signalsounds 4 times, thenonce every 10 secondsuntil

6. Turnknobto OFF to cancel baking.

i ................................................................................................................................................

DeiGed' Baking m..............

Set oven tobeginbakingat a latertime.

1. Placefood inoven.

2. PressSTART COOK/CLEAN button.

3. PressA orV pad untildesiredtime displays.

4. PressCOOK/CLEAN TIME pad.

5. Press• or • pad untildesired cookingtime

6. Pushandturnoven temperature controlknobto desired

7. Oven will automaticallybeginto heat at selected starttime.

8. Turn knobto OFF to cancel baking.

Baking

remainingcooktime is displayed.Cooktime can then beadjusted.

and END willbe displayed. Oven no longermaintainscooking

temperature aftertimedbake is complete.

oven controlknob isturned to OFF.

• Default time displayed iscurrent timeof day.

• Start time can be set up to 11 hours and

59 minutesahead of currenttime of day.

displays.

• 1 minute minimumcookingtime.

• END willbe displayedwhen cookingtimehas elapsed.

temperature.

• Temperature displaysin 5° incrementsstartingat 170 =F

• Displaywill returnto time of dayafter 5 secondsof no input.

• START TIME and COOK TIME lightswill remainon, but OVEN ON light will not turnon untilcooking begins.

• OVEN ON lightwillturn onwhen oven beginsto heat.

• Toadjustcooktime, press COOK/CLEAN TIME padtwice while the remainingcooktimeis displayed.Cooktimecan then beadjusted.

• When cookingtime has elapsed an end of cycle signalsounds

and END willbe displayed.Oven signalsounds4 times, then once every 10 secondsuntiloven control knobis turnedto OFF. Knob must be turned to OFF for oven to stop shut off.

Using the Oven Control (cont'd)

Self-cleaning

Self-cleanfeature useshighoven temperatureto clean oven interior. Forthe oven to operate througha complete self-cleancycle,the

self-cleanmust be set when the oven iscool.

1. Prepare oven for self-cleaning(see below right).Oven bottom recess must be checkedfor grease buildup before beginninga self- clean cycle.See Care and Cleaning.

2. Closedoor. I,

3. Pushandtum oven temperature knobto OVEN CLEAN position.

• The default self-clean cycle lengthof CLEANOFF, WM

3 hourswill display. BROIL

4. Set cycle lengthfor self-clean.

• Use arrow keys to adjusttime as

necessary beforeoven indicatorlight

turnson. BAKE

• Clean cyclecan be set fromtwo to four PUSHTOTURN

hoursin five minute increments.

• Default settingfor the cycle isthree hours.

5. Self-clean begins.

• OVEN ON indicatorlightwill be on and willremain on untilthe end

ofthe cycle.

• At the end ofthe self-cleancycle, the OVEN ON indicatorlightwill

shut off.

• At the end ofthe self-cleancycle, the oven willstopheating,

however,ovenwillremain hot.

• The LOCKED indicatorlightwill remainon untiloven reaches a

coolertemperature. LOCKED lightwillflashwhiledoor is

unlocking,and then shut offwhen door has unlocked.Oven cavity

willbe hotto thetouch. DO NOT attemptto open doorpriorto

LOCKED indicatorlightshuttingoff.When oven is cool,tum oven

knobto OFF.

Interrupting the self-clean cycle

To stopa self-clean cyclethat hasalready startedfollowthese steps.

Ifthe interruptionoccursmid cycle,the oven willremain locked,even

thoughthe cycle has stopped,untilthe oven cavityhas cooled to a

lowertemperature.

Tum oven temperature knob to OFF position.

When oven hascooledtoa lower temperature, LOCKED light toms off. Door can be unlocked. DO NOT force door.

This can cause damage to the latch.

I A CAUnONI

To avoidfire orsmoke damage,

• remove any flammable materialsfrom storagedrawer.

Itemslike plasticcontainersand

paper manualscan melt or burn.

• clean excess spills before starting a self-clean cycle.

I & vW ,NGI

Toavoidriskof personalinjury, do nottouchovenvents,or area

aroundvents,duringself-cleaning. These areascan becomehot

enoughtocause bums.

Toavoid riskof personal injury, propertydamage, orfirs, clean

excess grease and soilfrom oven before beginninga self- cleancycle.

Do I need to prepare?

To get the best resultsfrom the

self-clean cycle, follow these steps:

Clean excess spills from oven

interiorand bottom thoroughly.

Remove birds or animals susceptible to smoke or other

fumes from the room or

adjoining room.

Open window if possible. Make sure oven lightcover is

properly in place. Do not use

cleaning cycle if it is not. Remove oven racks and all cooking

utensils from oven. Remove items from range top,

backguardand storage drawer. These areas can become hot during

self-cleaning cycle. The range vents from the center

bottom of the backguard.Make sure this area is unobstructed by removing all items from backguard and range top.

Using the Oven Control (cont'd)

I A WARNINGI

To avoid riskof personalinjury,

do nottouchoven vents,or area aroundvents,dudngself-cleaning.

These areas can become hot

enoughto causebums.

I & cmnoN I

To avoidfire or smoke damage,

• removeany flammable

materialsfrom storagedrawer. Items likeplasticcontainers and

paper manuals can melt or bum.

• clean excess spillsbefore startinga self-cleancycle,

I WARNINGI

To avoid riskofpersonal injury,

propertydamage, orfire, clean excess grease and soilfrom oven beforebeginninga self-

clean cycle.

Do I need to prepare?

To get the bestresults from the

self-clean cycle, follow these steps:

Clean excess spills from oven interior and bottom thoroughly.

Remove birds or animals

susceptible to smoke or other fames from the room or

adjoining room.

Open window if possible.

Make sure oven light cover is properly in place. Do not use

cleaning cycle if it is not.

Remove oven racks and all cooking

utensils from oven. Remove items from range top

backguard and storage drawer. These areas can become hot

during self-cleaning cycle. The range vents from the center

bottom of the backguard. Make sure this area is unobstructed by removing all items from backguard and range top.

Delayed Self-clean Cycle

Self.clean feature useshighoven temperatureto clean oven interior. Set oven tobeginandendcleaningat latertime. Range controlbegins

the self-clean at yourspecifiedstarttime.

1. Prepare ovenfor self-cleaning(see below left). Ovenbottom

recessmust be checked for grease buildup beforebeginninga self-cleancycle. See Care and C/eaning.

2. Closedoor. lid

3. Press START COOK/CLEAN pad.

4. Set startingtimeforthe cleaning cycle.

, Default time is currenttime ofday.

• Start time can be set from currenttime to

currenttime plus 11 hoursand 59 minutes.

5. Turnoventemperature knobto CLEAN.

• Default self-cleancycle length of 3 hourswill display.

6. Set cycle lengthforself-clean.

• Use arrowkeys to adjust timeas necessary.

• Clean cycle can be set from twoto fourhoursinfive minute

increments.

• Default settingfor the cycleisthree hours.

7. Self-clean cycle isset.

• Oven cannot be useduntilcompletionof theself-clean cycle.

• Self-clean cyclewill beginat selected starttime.

• Toview starttime, pressthe START COOK/CLEAN pad.

• OVEN ON indicatorlightwill turnon when the self-cleancycle

beginsand willremain on untilthe end ofthe cycle.

• To view the clean cycle time, pressthe COOK/CLEAN TIME pad.

• At the end ofthe self-clean cycle,OVEN ON indicatorlightshuts

offand the oven does not maintainthe hightemperatures.Oven willstillbe hot, however.

• The LOCKED indicatorlightwill remainon untiloven reaches a

coolertemperature. LOCKED lightwillflash while dooris unlocking,and then shutoffwhen door has unlocked.Oven

cavity will be hotto the touch. DO NOT attempt toopen door

priorto LOCKED indicatorlightshuttingoff. Once oven is cool, turnoven knobto OFF position.

Interrupting the self-clean cycle Tostopa self-clean cycle that has alreadystartedfollowthese steps.

Ifthe interruptionoccursmid cycle,the ovenwillremain locked,even thoughthe cyclehasstopped, untilthe ovencavity has cooledto a safe

temperature.

1. Turn oven temperature knob to OFF position.

2. When oven has cooled to a lowertemperature, LOCKED light shutsoff. Door can be unlocked. DO NOT force door.This can

causedamage to the latch.

Cooking

Baking Guidelines

When bakingwith a new oven, keep in mindtemperaturesvary from oven to oven. Store-boughtthermometersare generally notaccurate and should notbe used to calibrateoven temperatures.

BAKING TIME GUIDELINES

Cake Pan Pan size Type

Oval 7¾"x5¾"

13"x9¾"

Round, 6"

2" layer

14"

Round, 8"

3" layer

12"

Half Round, 18"

2" layer

Half Round, 18"

3" layer Square 6"

10" 16"

Cups of Oven

batter Temp.

2 ½ 350°F

8 350°F 2 350°F

350°F 350°F

325°F

Minutes

25 to 30 25 to 30 25 to 30

30 to 35 50 to 55 60 to 65

11 325°F 75 to 80

9 325°F 60 to 65

12 325°F 60 to 65

2 350°F 25 to 30 6 350°F 35 to 40

15 112 350°F 45 to50

Hints for Cookies,

Shiny,fiat cookiesheets should be used. Avoidcookie pans with

high sides- thiswill cause uneven browningonthe top.

Cookie sheet should nottouch the sides of the oven or door.

C_k:es_

Followrecipe's directionsfor pan size. Shinypanswork best

for cakes. Cake baked in too large a pan

willbe thin and dry. Toosmalla pan willbe undercookedor

unevenly cookedand may spill.

Pies

Pies should be baked indark or dullpans to increase browning.

Frozen pies shouldbe heated on an aluminum cookiesheet.

BAKEWARE GUIDELINES

Dark or dull pans

Shiny pans (no sides)

Shiny pans Recommended for (sides) cakes

Glass pans

Absorb more heat and result in darke¢ browning.

Recommended for pies and breads.

Recommended for cookies.

Lower

recommended

oven temperature by 25°F.

Bake Pan Placement

• Keep pansand bakingsheets2 inches fromoven walls.

• Stagger pans placedon differentracks so one is notdirectlyover theother.

Preheating

Inmost cases, you should preheat the oven before baking. After the range controlis set, the oven temperaturewill begin torise until the desired cooking temperatureis

reached(approximately 8 to 10 minutes). When cooking temperatureis reached oven signal beeps. For delicate baking (such as puffpastries or souffles), preheat approximately 15-20 minutes before placing food inside oven or wait 10 minutes aRer oven signal beeps before placing food in oven. The extra time

createsa more stable oven temperature.

Cooking (cont'd)

Common Baking Problems

Ifyou begin to noticeconsistentproblemsrefer tothe chart belowfor possiblesolutions,if resultsare still poor,

contactAmana Consumer Affairs at (800) 843-0304.

Test your cakes for doneness

while they are still in the oven. Because of variances across individual ovens, it is best to test for the proper consistency

rather than solely relying on time and visual appearance as an indicator.

It may not be the oven Cake problems may be in the mixing of

the batter. Overheating can cause cake structure to break down and excessive

shrinkage of the cake. Underbeating can result in lumpy cakes that may not

be cooked thoroughly. All ingredients should be at room temperature--not out of the refrigerator. Make sure to follow the recipes directions for how

long the batter should be mixed.

Cake stuck?

Allow cake to cool in cake pan on a rack for 10 rr_mutes before removing. Larger

cakes (over 14 inches in diameter) may

take 15 minutes. If the cake has cooled too long, reheat in the oven at 250°F for

a few minutes.

Problem Cause Lopsided cakes Panstouchingeach other or oven walls.

(bake unevenly) Batterspread unevenlyin pan.

Uneven heat distributioninoven. Oven is not level.

Cakes, cookies, biscuits Oven not preheated.

too brown on bottom or top Panstouchingeach otherorovenwalls.

Using glass,darkened, warped or dull finishmetal pans. Rack positiontoo highor low.

Incorrect use of aluminum foil. Oven temperaturetoo high.

Pies don't brown Incorrectrack position.

Using shinymetal pans. Temperatureset too low.

Cakes not done In center Temperaturetoo high.

Pan too small. Baking timetoo short.

Pan not centered in oven.

Cakes fall

Too much shorteningor sugar. Too much or too littleliquid.

Temperaturetoo low. Old ortoo littlebaking powder.

Pan too small, Oven dooropened frequently(peeking).

Insufficientbaking,

Excessive shrinkage

Too littleleavening. Mixingbattertoo long. Pan too large. Oven temperature too high.

Bakingtime too long.

Cakes high In middle or cracked

Temperature set too high. Overmixing.

Too much flour. Pans touchingeach other or ovenwalls.

Cooking (cont'd)

Meat Basics

While cooking has always been a talent, it is now becoming a science,also. Amana providesthisinformationas a guide to aid in preparation. For specific questions regarding meat preparation, handling, or storagecontact USDA (United States Department of Agriculture) Meat & Poultry Hotline at (800) 535-4555.

Handling Hints

When shopping, put meat in its own separate plastic sack to

keep drips off other foods. Defrost frozen meats in

refrigerator, not at room temperature.

Keep meat cool and covered

until it is time to cook. Wash hands with warm soapy

water before and after handling meat or raw egg. Thoroughly wash any surface or utensil raw meat or egg touched.

Do not put cooked meat on the

same plate that held raw meat.

Cooking Tips

Marinate meat in the refrigerator. Throw out excess

marinade that came intocontact withmeat.

Use an oven-proof meat thermometer.

Cook meat to internal temperature recommendedby

USDA. When reheatingfoods, heatto

an internal temperature ofat least 165 °F.

While cooking meats, turn over at leastonce.

Using a Meat Thermometer

When usinga meat thermometer,remember to insertit at a slightangle, in the thickestpart of the meat, away from fat and bone.The meatshould be removedwhen 5 °F below the desiredfinal temperature. While the meat sits before carving, itwill continue to cookinternally,raisingthelast5 °F byitself.

A meat thermometer can

Take the guesswork out ofcookingto a desired 'doneness'.

Help reduce the dskof foodbome illness.

Oven-safe Thermometer

Inserted beforethe meat is placed in the oven, thisthermometer stays

with the meat while itcooks. The internaltemperaturewill riseslowlyasthe meat cooks.

Instant-read Thermometer

Not oven safe, these thermometers are placedinthe meat when it is

removed from the oven. While times may vary,an accurate temperature isnormallydisplayed

withinone to two minutes. When using an instant-read, remember tocleanthe thermometer stem withwarm, soapy water between readings.

Storage Safety

Once carved, refrigerateunused portionimmediately. Keep hotfoods hotand cold

foodscold when servingmeals. Separate cooked foods into

small portionsfor fast cooling. Do not storecooked ground meats or mealscontaining ground meats for longerthan

3 to4 days inthe refrigerator. Do not allowcooked or

uncooked meatjuices tocome intocontactwithready-to-eat

foodssuch as fruitsor vegetables.

Tenderizing

Braising is only one way to tenderize less tender cuts. Before cooking, you

may pound, cube, marinate, or use commercially prepared meat

tenderizers. You may then use a dry method to cook the meat.

Marinades are acidic liquids such

as wine, citrus,or vinegar. Marinadessoften meat fibersbut

only penetrate about one-fourth of

an inch into the interior of the meat. Do not marinate meat for

longer than 24 hours. Pounding with a heavy meat mallet

breaks down the connective tissue to tenderize meat.

Cubing breaks down the structure more thanpounding. Cubing is

done at the meat counter.

Commercial tenderizers are primarily enzymes that work on the

outerfourth inch on a meat cut.

Make sure to follow the manufacturer's directions.

Cooking (cont'd)

Broiling Guidelines

Broilingisa dryheat cooking methodthat allowsa restaurantquality charbroiledflavor.Meat isexposed directlytothe heating element at high

temperatures.

1. Place meat on rack inbroiler pan,with the surface of cutsthe specified distancefrom the heatingelement (specified below).

2. Broilfor halfthe recommendedtime, or untilthesurface isbrowned.

3. Turnmeat and continue broiling to desired internaltemperature.

4. Season, if desired.

5. Oven door MUST be fully closed.

Meat Cut

BEEF Chuck Shoulder Steak

Rib Eye Steak

Sirloin Steak

Pode_ouse S_ak

Filet Mignon (Tenderloin)

Flank Steak

Ground Beef Patties

PORK

Chops, bone in

Chops, boneless Tendedoin

Kabobs Lean Ground Pork Patties

Recommended Internal

Temperature

Ve_ Ram 130°F

Ram 140°F

Medium Ram 145°F Medium 160°F

Well Done t7O°F Ve_WellDone 180°F

160°F minimum

All pork must be cooked to an internal temperature of at least

160°F to reduce the likelihOOd

of Trichinosis.

Failing to cook the meat to this temperature could result in personal injurJ or illness.

Thickness

(Inches)

1½

1'/=

t½

¾to1

1 inch cubes

Weight

(pounds)

¼to1

1to1¼

½ ½to¾

¾to1

1to1¾ 1 ½to3

2¼to4

¾to 1

1½to2

2to3

¼to½

1to1½

½tol

Distance Approximate

From Heat Cooking Time

(inches) (minutes)

2to3 3t04

2to3 3to4

4to5

2to3 3to4

4to5

2t03 3to4

4to5

2to4

2to3

3to4

4 4

12to 14

8to 12

10_ 15

20 to 25

10 to 15 16to21

21 to 25

8to12

1Oto 15 20 to 25

10 to 15 12 to 14 10 to 15

6to 8

6to g

15to 25

10 to 20

8tolO

LAMB LoinChops

Rib Chops Sidoin Steaks

Top Round Steaks

Center Leg Steaks Cubes for Kabobs

Lamb Patties

Medium

Well Done

160"F

170°F 1

1 ¼ pieces

½ x 4 inches

1 1

-- 3t04

-- 3to4

-- 3t04

¼ each 3 to 4

10to 15 10 to 15 12 to 15

12to15 15 to 20 lOrD 15

All times andrecommended temperaturesareprovided by the USDA, the Beef IndustryCouncil, the National PorkProducer's Council, andthe American Sheep IndustryCouncil.

Roasting Guidelines

Tender cutssuch as riband loincuts are best cookedby dry heat methods, such as masting. To mast:

1. Heat oven todesiredtemperature.

2. Place roastdirectlyfrom refrigeratorfatside upin a shallowroasting pan.

3. Insertovenproofmeat thermometer so tipis centered inthickest part of

roast.Make sure thermometer does not restin fat or on bone.

4. Remove roast 5 °F below desired degree of finishedinternal temperature.

5. Transfer roastto carvingboard and tent looselywith aluminum foilfor approximately 15 minutes.

Cooking (cont'd)

Meat Cut

BEEF

BonelessRumpRoast "ripRoast

Eye RoundRoast TenderloinRoast

Rib Roast

Rib Eye Roast

PORK

Loin Roast, horm-ln Rib Roast, boneless

Tenderloin

Ham hone-in, cook-before-estlng

LAMB

Shoulder

Rib Roast RibCrownRoast,not stuffed

LoinRoast

Leg,FrenchedStyleor HaWShank

Recommended Internal Temperature Oven

Very Rare 130°F

Rare 140°F Medium Rare 145"F

Medium 160°F

Well Done 170°F Very Well Done 180°F

All perk mustbe cooked to an internal temperature of at least 160"F to reduce

the likelihoodof Trichinosisand other food-borne illnesses.

Medium-Rare 150°F Medium 160°F

Well Done 170"F

Temperature

Weight I Approximate

(pounds) (minutes)

325"F 4to6 25 to 30

325°F 3 ½ to 4 30 to 40 325°F 4 to 6 20 to 30

425=F 2 to 3 35 to 45

325°F 4 to 6 26 to 42

350°F 4to6 18to 24

350°F 3to5 350"F 2 to 4

450°F 1/=to 1

325°F 7 to 8

325°F 375°F 375°F

325°F 325°F

4to6 45 to 60

6to8 23 to 35

3Yzto6

1½-2½

2to3

1t/4to 1_

5to7 7to9

Cooking Time

20 minutes

per pound

35 to 40 30 to 35 25 to 30

45 to 55

15to 20 20 to 25

POULTRY (unstuffed)

Capon CornishHens, whole

Duck,whole

Goose,whole

Pheasant,whole

Quail, whole Turkey

To reduce the risk of food-home illnesses,

poultrymust be cooked to an intamal

temperature of 180°F.

All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer's Council, and the American Sheep Industry Council.

325 to 350°F 325 to 350°F

325°F

4to8

l'_to 1½

8 to 16

20 to 30 min/Ib.

50 to 60 total

18-20 min/Ibl

20 to 25 min/Ib.

30 min/lb.

20 minutes total

i3 ½to 5½ hours

Cooking (cont'd)

Braising Guidelines

Lesstender cuts suchasthosefrom the round, chuck, brisketand shank

require moist cooking. A longer cooking time at lower temperatures with moisture helps softenthe meat.

1. Brown meat with a small amount of oil in heavy pan.

2. Pour eft excessive drippings,season, ifdesired.

3. Add smallamount of liquid(1/2 to 2 cups) and cover tightly. Simmer gentlyoverlowheat on top ofthe range or in a 325 °F oven, untilmeat isfork tender.

Meat Cut

BEEF Blade Pot Roast

Arm Pot Roast

Chuck Roast (boneless) Short Ribs

Round Steak Flank Steak

LAMB

Shoulder Chops, Round Bone or

Blade Riblets

Shanks

Stew Cubes

Recommended Internal Temperature

Meat should be cooked to a temperature of at least 160°F

to reduce the likelihoodof food- home illnesses.

Meat shouldbe cooked to a

temperature of at least 160°F to reduce the likelihood of food-

home illnesses.

Oven Weight (pounds) Approximate Temperature OR Thickness (hours)

325°F 1 _to2 3250F 2 to 3

325°F 2 to 3 325"F 1 ½to2½

325°F 1 to 1 ½ 325°F 1 _ to 2

325°F

3250F

325°F 325°F

3to5

3to5 3to5 2 inches

x 2 inches x 4 inchesthick

to 1 inch thick

1 Y2 to 2 inches

thick

1 inchthick

3 pounds

1 inchpieces

Cooking Time

1tolY4

1 _,/2to 2

1to1½

1¼to1½

1 ¼1be.

All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer's

Council, and the American Sheep Industry Council.

Care and Cleaning

Removing Oven Door

1. Fullyopenoven door.

2. Push hinge locksdowntoward

door frame, tothe unlocked position.

I)oor

Replacing Oven Door

1. Graspingdoor topfirmly,seat indentation ofhinge arm into bottomedge

ofthe hinge slot.

• Doorshould beat the first stoppositionangle.

2. Fullyopen oven door.

3. Pushhingelocksupagainstthe frontframe ofthe oven cavity to locked

position.

4. Close oven door. Door Gasket

• This may requirea flatblade screwdriver.

3. Close door to first stopposition.

4. Firmlygrasp both sides oftop of oven door,NOT door handle.

5. Liftdoor up untilhinge arm is clear ofthe slot.

I B credo. I

To avoidpersonal injuryor propertydamage, handle oven

doorwith care.

• Do not liftdoor by handle.

• Remove storage drawer.

• Door is heavy and can be

damaged if dropped.

• Screwdriver can scrape or

chiprange or oven finish.

• Do not scratch or chip glass

or twistdoor. Glass may break suddenly.

Cleaning Oven Door Not all areas of the oven are cleaned

bythe self-clean cycle.The oven door, the gasket and area

surroundingthe gasketwillnot be cleaned effectivelyby theself-clean

cycle. DO NOT usespraycleaners toclean the outsideor insideofthe

oven door.Cleaner will streakthe innerwindowarea.

Removing Storage

Drawer

1. Slide drawer out until itstops.

2. Remove storeditems.

3. Grasp drawer sides near back of

drawer.

4. Liftup and out. Reverse to reinstall.

DO NOT clean the gasket, Do not wet, rub,soak or useany type of

cleaningmaterial to cleanthe oven gasket.Any damage or defects

occurringfrom attemptingtoclean or removethe gasket are notcovered bywarranty.

Toclean the area aroundthe gasket make sure oven iscool tothe touch.

Usinga clothwith a mildsoap wipe area needing tobe cleaned. Avoid gasket. Gasket shouldnotbe

removedwhile cleaning.Do notallow

water or cleaningsolution to spillor

dripontogasket.

Care and Cleaning ( om,d)

Replacing Oven Light

1. Disconnectelectricalsupply.

To avoidrisk of bums or electrical shock:

• disconnectelectricalsupplyto ovenbeforechanginglightbulb.

• before replacinglightbulbmake sureoven and bulbare cool.

• Do not operate ovenwithout bulband cover inplace.

I & cmnoN I

To avoid dsk of personal injury, Wear gloves to protect hands

from accidental bulbbreakage.

To keep your smoothtop looking like new, Amana recommends routine cleaning. The following general instructions for routine

and tough spot cleaning are based on the performance of Amana recommended products. To order these products, contact the Consumer Affairs department at 1-800-843-0304.

2. Remove oven door ifdesired.

3. Whilewearing protectivegloves, unscrewcounter clockwisethe lightbulb cover located in rear ofoven cavity.

Then turn light bulbcounterclockwiseto remove.

4. Replace lightbulbwith 120-volt,40-watt appliance bulb. Do not over tighten bulb or cover or they may be difficult to

remove later.

5. Replace lightbulb

cover and oven door

beforeuse.

6. Reconnectpower

supply.

PART GENERAL DIRECTIONS

Broil element

Do not clean broilelement. Any soilwill bum off when element is heated,

Broiler pan and grid

<_ Drain fat, cool pen and grid slightly. (Do notstand soiled pen and gnd in ovento cool.) Spdnkle with soap. Fill

Control knobs

Outside finish

Oven racks

the pen with warm water. Let pen and gdd stand for a few minutes

Pull offknobs. Wash gently with mild soap and water but do not soak. Dry and return knobs to oven, making sure to match fiat area onthe knob to the fiat area on the shaft.

notallow water to run down inside surface while cleaning.

Wash all glass with cloth dampened insoapy water. Rinse and palish with a dry cloth. Ifknobs are removed, do

For heavy soil, place oven racks in large plastic bag with ammonia and water in cup. Seal tightlyand allow to

stand overnight. Wash and dnse, dry thoroughly.

Storage drawer

For heavy soil, clean by handand dnse thoroughly. Remove drawerfor ease in cleaning. Be sure drawer isdry

before replacing.

Care and Cleaning (cont'd)

Caring for the smoothtop

For routinecleaning,allow top tocool before cleansing.Wash surface witha dampened cloth and smoothtopcleaner conditioner. Use another clean damp paper towel to wipe offthe cleaner. Use a drypaper towel, buff the smoothtop

tomake sure all the cleaner conditioner isremoved. The smoothtopcleanerconditioner providesa thin layer of protectivepolishthat helpsto prevent scratching.Do notuse a harsh cleanser or steelwool pad. For specific

problems,see below.

PROBLEM Brown streaks

and specks

Blackened, burnt on spots

Fine brown gray lines, fine

scratches or abrasions

Smearing or streaking

Metal or

silver/gray

marks

Pitting or flaking

Hard water

spots

CAUSE REMOVAL Cleaning with sponge or cloth containing Normal cleansing (providedabove)

soiled detergentwater Spatters or spilloverson a hot cookingarea or

accidental meltingof plasticlike a broad bag

Course particles, likesalt, become embedded in top if trapped under pan. Using abrasive

cleaning materials. Scratches from rough ceramic, glass, or ceramic coated cookware.

Using too much smoothtopcleaner conditioner or usinga soileddish cloth.

Slidingor scraping metal utensilsacrosstop.

Believers of sugar syrup on a hot smoothtop can cause pitting if not removed immediately.

Condensation from cookingcan cause mineralsfound in water and acids infood to

drip ontosmoothtop and cause gray deposits. Spots are oftenso thin they appear to be inor

under smoothtop.

Clean area with smoothtopcleaner conditioner with clean damp paper towel, nonabrasive nylon

rsd, or scouring brush.

Ifspot is not removed,on cool cooktopcarefully

scrape area witha safety scraper held at a 30- degree angle.

Fine scratches are not removable but can be minimized by daily usa of smoothtop cleaner

conditioner.

Follow labelinstructionscarefully. See Routine

Cleaning, above.

Remove marksbefore top isused again. If marks

are not removed by normal cleaning,usea safety scraper at a 30° angle and cooktopcleaner conditionerto carefully scrape offthe mark.

Turn control to LOW setting. Wipe up excess spill with dry cloth. Allow top to cool and carefully

scrape area with a safety scraper held at a 30- degree angle.

Mix smoothtopcleaner conditionerwithwater and

apply thickpaste to stained area. Scrub vigorously.Ifstain isnot removed, raapplycleaner

and repeat process OR

makesure the surface is cooland put a small

amount ofwhite vinegar on the spotand let itsit a few minutes. Usinga nonabrasive nylonpad, gently rubthe spot.Wipe offany excess with a damp paper towel, thendry.

Care and Cleaning (cont'd)

Cleaning Stainless Steel

Damage to stainless steel finish due to Improper use of cleaning

products, or using non-recommended cleaning products, is not covered under warranty. ForAmana recommendedproducts,call ConsumerAffairs at 1(800) 843-0304 oronlineatwww.amana com

Our stainlesssteelappliances have been factory finishedforhighshine and luster.To maintainthisqualityappearance:

cleaners on my stainless

Can I use liquid

steel?

• Justbecause a cleaneris a

liquid does not mean it is non-abrasive. Many liquid cleansers designed to be

gentle on tile and smooth surfaces still damage stainless steel. Cosmetic

damage fromusing non-recommended products isnot covered under warranty.

Citric acid permanently discolors stainless steel.

Citric Acid

To prevent damage to the finishof your stainless steel appliance, do not allow these substances to remain on the steel

finish:

DO NOT USE:

Abrasive powdersor liquids

Citrusbased cleaners

Ammonia

Steelwool pads Abrasivecloths

Oven cleansers

Acidic or vinegarbased cleaners

DO USE:

Warm soapy water for routine cleaning Softclean clothsto dry or polish

Stainlesssteelcleanerdesigned forappliancessuchas Amana

Cleaning Polish and Conditioner forStainless Steel

(#31g6oaol)

For best cleaning results

1. Wash surfaces withwarm soapy water and a soft,clean clothor

sponge.

2. Rinse surfaceswithwarm water. Dry surfaceswith a soft,clean cloth. DO NOT use thefollowing harshcleaners:

• abrasive or acidiccleaners (ammonia, chlorinebleach,vinegar-based

product,etc.)

• citrus-besedcleaners

• scouringpads (metal, textured plastic,etc.)

These items can scratch,discolor,or permanentlytarnishsurfaces.

3. Followup rinsingby immediatelydryingwith a soft,clean cloth. This will

avoidwater spottingon stainlesssteel finish.

• mustard

• tomatojuice

• marinara sauce

• citrus based sauces

• citrus based products

Questions? Comments? Concerns? Contact us!

www.amana.com

or call Consumer Affairs at

1-800-843-0304

Troubleshooting

You may save time and money by checkingitems below before ceilingfor service. Listincludescommon concerns that are not theresultof defectiveworkmanshipor materials. Ifyour questionis notexplainedbelow,contactAmana

ConsumerAffairsDepartment at 800-843-0304.

Topic Possible Cause Solution

OPERATION

Appliance not working

Frequent cycling of surface element or warming zone

Oven not working

Clock and time" not working

Oven light not working

Self Clean not working

Oven door will not unlock

Oven not clean after a self clean cycle Too much soil, grime left in Wipe out and remove excess soil prior to running self-

Locked light displayed Door locked If oven is hot, allow to cool rathe" than trying to force door

Display flashing Power failure reset clock Press CLOCK.

F-(numerlc) display Service code Shut off powerto oven for one to two minutes by

Oven smokes the first few times used Normal Minor smoking isnormal the firstfew times the oven is

Power outage

Normal Element cyclesto maintain proper heat and to prevent

Programming error Shut off power tooven for five minutes by switchingoff

Power outage Make sure appliance isplugged in. Verifythat circuit

Loose bulb Check for Ic_se bulb. Tighten. Burntout bulb Check for burnt out bulb. Replace if necessary withan

Programming error Shut off power to oven for five minutes by switchingoff

Oven is serf-cleaning Allow cycle to complete. Oven still hut Will not unlatch untila certain cooler temperature has

oven clean cyde. Soot remains in oven after Normal.

cycle

Make sure appliance isplugged in. Venfy thatcimuit breaker is nottripped. Replace household fuse but do notchange fuse capacity.

damage to smoothtop.

circuitbreaker. Reset olrcuit breaker and try ovenagain.

breaker is nottripped. Replace household fuse but do not change fuse capacity.

appliance bulb.

circuit breaker. Reset circuitbreaker and try oven again.

been reached. Do not force door open - will void warranty. May blow cooler air on latchwith hair dryer at

cool setting toquicken process.

latch open.

switching offcircuitbreaker. Reset breaker, If continues, contact service department.

used.

COOKING

Food not baking properly Food not roasting properly Food not broiling properly

Oven temperature too hot or cold

oven has strong odor Normal

Not boiling or cooking fast enough Improperlysized cooking

Va_ouscauses

Vaeduscauees Vanouscauses

Calibrata oven tampera_re

utensils

See Cooking, Common Baking Problems See Cooking, Roestlng

See Cooking, Bretllng See Using the oven Control, Oven Temperature

Control Adjustment Ovens will have a 'new' odor. Run a serf-clean cycle to

remove the odor. Make sure pans fitheating elements. See CooloNare

Requirements.

Troubleshooting (cont'd)

NOISE

Frequent cycling off and on of oven. N_Tnal

Cracking or popping sound Norma

APPEARANCE Scratches

Discoloration

Hot sugar or plastic melted to surface Pattem fadlnghNeadng off

C_tty did or roughsurfacaon cookingutensils

Shiny scratches

Did

Weterspots/marks

Items ontop of warm cooklop Warm slightlyand remove withsalty scrape_. Did/filmbuildup Use recommendedcleaner cond_ocar to

To maintain a tampemture for baking,the oven cycles on and off.

Wet cookingutensilsor possiblespillage.

Usa recommended smoothtop cleaner conditioner.

May be a metal mark. Make sure surface iscool. Use a safety scraper to carefullyscrape off the mark. Apply smonthtopcleaner condlUooerand

gentlyrubwith nonabrasive nylonpad. Use recommended smonthtop cleaner

conditionerto remove dirtfrom smoothtop. Make sure surface is cool.Put a smallamount of

whitevinegar on the spot and let sitfor a few minutes.Rub with nonabrasive nylon pad. Wipe off any excess with damp paper towel.

remove buildup and dirt from sm_othtop.

Amana DCF4205, ACF4205A User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual