Amana AOCS3040SS-P1132348NSS, AOCS3040WW-P1132348NWW, AOES3030WW-P1132354NWW, AOES3030WW-P1132347NWW, AOES3030E-P1132354NE Owner’s Manual

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Self-Cleanin

uilt-ln

Convection

Oven Owner's

anual

English ........................................................................ 2

Espanol ..................................................................... 37

Fran_ais .................................................................... 76

AOC

* Additional alphanumeric characters

representing other models in series may

follow each model number.

Please Read Manual Before Operating

Range

Installer

Leave this manual for consumer's and local electrical

inspector's use.

Customer

Keep these instructions for future reference. If appliance

changes ownership, be sure this manual accompanies

range.

Contents

Model Identification ..................................................... 3

Asure TM Extended Service Plan .................................. 3

Important Safety Information ........................................ 4

Installation

Packaging Material .................................................. 5

Oven Dimensions ..................................................... 5

Oven Location .......................................................... 5

Line Voltage Requirements ...................................... 5

Connecting Wiring .................................................... 6

AOCS3040 and Cooktop Combination Installation

Specifications

AKED3060 or AKES3060 downdraft cooktops

above AOCS3040 wall ovens ................................ 7

AKED3060 or AKES3060 downdraft cooktop above

AOCS3040 wall oven in an island application ........ 8

AK2H36, AK2T36, 36" electric cooktop installed

above AOCS3040 wall oven .................................. 8

AKGD3060 gas downdraft cooktop installed above

AOCS3040 ina standard kitchen cabinet ............. 9

AOCS3040 installed below AKGD3060 gas

downdraft cooktop in an island installation .......... 10

AKS3020 and AKS3040 Gas Cooktop installed

above an AOCS3040 Wall Oven .......................... 11

30" electric cooktop AK2H30, AK2T30, AKR3000,

AKT3000, CAK2H30, CAK2T30 installed above

AOCS3040 wall oven .......................................... 12

AOCS3040 wall oven installed in a cabinet ......... 12

AOCS3040 wall oven stacked installation ........... 13

AOCS3040 wall ovens installed side by side ....... 14

Tilting Control Panel ............................................... 15

Electronic Oven Control AOCS3040

Electronic Oven Control Options ............................ 16

Special Oven Control Functions ............................. 16

Programming Instructions ...................................... 17

Quick Reference Instructions ................................. 17

Bake and Convection Bake .................................... 17

Timed Bake or Convection Bake ............................ 17

Delayed Bake or Convection Bake ......................... 17

Convection ............................................................. 18

Timed Convection ................................................... 18

Delayed Convection ............................................... 18

Broil and Convection Broil ...................................... 18

Convection Dehydration ......................................... 19

Dehydration Tips .................................................... 19

Self-Cleaning .......................................................... 19

Interrupt Self-Cleaning Cycle .................................. 19

Delayed Self-Cleaning ............................................ 19

Canceling Self-Clean Cycle .................................... 20

Adjusting Oven Temperature ................................... 20

Service Tones and Codes ....................................... 20

Oven Operation ......................................................... 21

Bake ...................................................................... 21

Broil ....................................................................... 21

Convection Bake .................................................... 21

Convection Broil ..................................................... 21

Convection ............................................................. 21

Cooking Guide .......................................................... 22

Convection Broiling Rack ....................................... 22

Oven Rack Placement ........................................... 22

Spacesaver TM Convection Rack ............................. 22

Convection Pan Placement .................................... 22

Pan Placement ...................................................... 22

SIo-Cook TM Roasting Rack .................................... 22

Baking Guide ......................................................... 23

Convection Baking Guide ....................................... 23

Poultry Roasting Guide .......................................... 24

Beef and Pork Roasting Guide ............................... 24

Convection Poultry Roasting Guide ........................ 25

Convection Beef and Pork Roasting Guide ............. 25

Broiling Guide ........................................................ 26

Convection Broiling Guide ...................................... 26

SIo-Cook TM Instructions and Cooking Guide for

Wall Oven .............................................................. 27

SIo-Cook TM Programming Instructions ................ 27

SIo-Cook TM Roasting Rack ................................. 27

Main Dish Recipes .............................................. 27

SIo-Cook TM Menu Meals ..................................... 31

Care and Cleaning ..................................................... 34

Cleaning oven parts ................................................ 34

Removing Oven Door .............................................. 35

Replacing Oven Door .............................................. 35

Replacing Oven Light ............................................. 35

Before Calling for Service ........................................... 36

Problem Solving ........................................................ 36

Common Questions .................................................. 36

Model identification

Complete enclosed registration card and promptly return.

If registration card is missing, call Consumer Affairs

Department at 1-800-843-0304 inside U.S.A.

319-622-5511 outside U.S.A. When contacting Amana,

provide product information. Find product information on

rating label located behind oven door. Record the

following:

Model Number:

Manufacturing Number:

Serial or SIN Number:

Date of purchase:

Dealer's name and address:

Keep a copy of sales receipt for future reference or in

case warranty service is required. Any questions or to

locate an authorized servicer, call 1-800-NAT=LSVC

(1-800-628-5782) inside U.S.A. 319-622-5511 outside

U.S.A. Warranty service must be performed by an

authorized servicer. Amana, also recommends contacting

an authorized servicer if service is required after warranty

expires.

Asure TM Extended Service Plan

Amana offers long-term service protection for this new

oven. Asure TM Extended Service Plan is specially

designed to supplement Amana's strong warranty. This

plan covers parts, labor, and travel charges. Call

1-800-528-2682 for information.

information

_lt ecognize this symbol as a safety

precaution

WARNING i

This appliance contains or produces a chemical or

chemicals which can cause death or serious illness

and which are known to the state of California to cause

cancer, birth defects or other reproductive harm. To

reduce the risk from substances inthe fuel or from fuel

combustion make sure this appliance is installed,

operated, and maintained according to the instructions

in this booklet.

To avoid personal injury, do not sit, stand or lean on

oven door.

To avoid risk of electrical shock, personal injury, or

death, make sure your oven has been properly

grounded and always disconnect it from main power

supply before any servicing.

To avoid risk of fire, do not store combustible materials,

gasoline or other flammable vapors and liquids near or

in the oven.

To avoid burns caused by steam, do not use a wet

sponge or cloth to wipe up spills on a hot cooking

area.

All Appliances

Proper installation

Be sure your appliance is properly installed and grounded

by a qualified technician.

Never use your appliance for warming or heating

the room.

Do not leave children alone

Children should not be alone or unattended in the area

where the appliance is in use. They should never be

allowed to sit or stand on any part of the appliance.

Wear proper apparel

Loose fitting or hanging garments should never beworn

while using appliance.

User servicing

Do not repair or replace any part of the appliance unless

specifically recommended in this manual. All other

servicing should be referred to a qualified technician.

Storage in or on appliance

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 elements.

Do not use a towel or other bulky cloth.

Do not leave oven unattended

Boilovers can cause smoke and may ignite.

Oven

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.

Keep oven vent ducts unobstructed.

Placement of oven racks

Always place oven racks in desired location while oven is

cool. If rack is removed while oven is hot, do not let

potholder contact hot heating element in oven.

Do not use aluminum foil to line the oven bottom

Aluminum foil can cause fire, damage oven interior, and

will seriously affect baking results.

Do not touch interior surfaces of oven during or

immediately after use

Do not let clothing or other flammable materials contact

elements. Although these surfaces may be dark in color

they can still be hot enough to burn.

Use caution when touching oven while in use

Other areas of the oven can become hot enough to cause

burns, such as vent openings, window, oven door and

oven racks.

Self=Cleaning

Do not clean door gasket

The door gasket is essential for a good seal. Care should

be taken not to rub, move, or damage 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 liner.

Clean only parts listed in manual.

Before self-cleaning the oven

Remove broiler pan, oven racks, and other utensils.

Important Safety Information

in Case of Fire

Fires can occur as a result of overcooking or excessive

grease. Though a fire is unlikely, ifone occurs, proceed

as follows.

1. If you see smoke from oven, do not open oven door.

2. Turn oven control to OFF.

3. As an added precaution, turn off power at main circuit

breaker or fuse box.

4. Turn on vent to remove smoke.

5. Allow food or grease to burn itself out in oven.

6. If smoke and fire persist, call fire department.

7. If there is any damage to components, call an

authorized servicer before using oven.

Installation

Packaging Material

Remove protective packing materials from oven. Tape

residue can be removed with a soft cloth and alcohol.

Oven Dimensions

___ _I_

. Z

A. 3/4"Trim height, top of oven face

B. 281/4''Oven control coverwidth

C. 3%" Oven control cover height

D. 231/4''Oven cavity cover depth

E. 231/2''Rear oven cavity cover height

F. 27" Front oven cavity cover height

G. 1/2"Trim height, bottom of oven

H. 11/4"Trim depth

I. 293/4'' Overall oven width

J. 281/4''Overall oven height

Depth of oven with handle 261/2''

Depth without handle 241/2''

Oven Location

Oven can be installed inwall or in an undercounter

kitchen cabinet,

Cutout measures 281/2"wide x 271/4"high. Provide flat

bottom for oven to rest on. Bottom must be level and

flush with bottom edge of opening, and square to front of

cabinet for proper installation. Oven bottom must be able

to support 190 pounds.

A. 36"

B. 231/2"minimum

C. Oven installed on this surface for undercounter

application.

D. 3V2"from floor

E. 281/2"

F. 271/4''

G. 7/8"minimum from bottom of countertop to top of

cutout

Line Voltage Requirements

Line voltage must not exceed rated voltage. Line voltage

less than rated voltage will result in slow heating. Wiring

system must conform to U.L. Standards and National

Electrical Code. Installation must conform to all local,

municipal and state building codes, and local utility

regulations. Oven must be connected only to a supplied

circuit as specified on rating plate.

This oven requires 3 wires, 115/230-120/240 volts, 60

Hertz A.C. Unit is equipped with a No. 10 ground wire in

conduit. Oven should be fused separately from other

appliances. Verify electric power is off from fuse box to

junction box until oven is installed and ready to operate.

Junctionboxshouldbeinstalledinshadedareaasshown

andconnectedtoasuitableground.

A. Centerofwallovencutout

B. 21/2''frombottomofcountertop

C. 14V4"fromcenterofcutout

D. 24"minimumfrombottomofcutout

Housewiringandfusingmustcomplywithlocalwiring

codes.Ifnolocalcodesareapplicable,wirein

accordancewiththeNationalElectricalCodes.

Connecting Wiring

WARNING

To avoid risk of personal injury or electrical shock, do

not ground through neutral wire if installation is in a

mobile home or if local codes do not permit grounding

through a neutral.

Improper connections of aluminum house wiring to

copper lead can result in property damage, personal

injury or fire. Use only connectors designed for joining

copper to aluminum and follow manufacturers'

recommended procedure closely.

With oven positioned infront of cabinet opening,

connect wire leads extending from conduit to junction

box. Verify neutral (white) wire is connected to

appropriate terminal. Check local code to see which

option should be used in grounding unit.

Option 1

Attach oven ground wire (green or bare) tojunction

box (if grounded) or a suitable ground.

Option 2

Connect oven ground wire (green or bare) to house

ground feed wire (green, bare, or white). If grounding

through white wire, observe above warning.

A _

A. Conduit

W. White neutral wire

GRD. Bare ground wire

If oven is used in a mobile home or if local codes do not

permit grounding through neutral, open connection and

use grounding lead to ground unit in accordance with local

codes. Connect neutral lead to branch circuit neutral

conductor in usual manner.

Connect red and black wires to appropriate house

electrical wiring.

Verify wiring by connecting electrical power at fuse

box and checking for proper operation of unit.

Some interior parts are finished with a protective

coating of oil. When heated for first time oil will burn

off and there will be some odor and smoke.

• Do not block air openings in bottom front of oven

when making installation.

4. Insert oven into cabinet and check for flush fit to face

of cabinet. If necessary screw unit to cabinet using

holes in top and bottom of trim and screws provided.

AOCS3040 and

Specifications

Cooktop

Combination Installation

IMPORTANTm Save these instructions for local electrical inspectors use.

installer

Leave these instructions and other literature with

consu mer for future reference.

Installations specified in these instructions are approved

for the AKT3000, AK2T30, AK2T36, AK2H30, AK2H36,

AKR3000, AKS3020, AKS3040 cooktops, and

AKED3060, AKES3060, AKGD3060 downdraft cooktops,

above AOCS3040 Amana wall ovens. Stacked and side-

by-side wall oven installation applies to Amana

AOCS3040 wall ovens only.

For additional individual unit requirements and clearances

refer to the installation instructions packaged with the wall

oven and cooktop.

All installations specified are for a 36" cabinet height,

231/2'' minimum depth. Junction box and 10%" x 33/8'' vent

location for 10" x 31/4'' vent indicated in black.

i WARNING

To avoid property damage or personal injury,

information in these installation specifications must be

followed exactly.

(_ Listed by Underwriter's Laboratories

AKED3060 or AKES3060 downdraft

cooktops above AOCS3040 wall ovens.

Junction box location and 101/8x 33/8inch vent location

indicated in black.

A--6" from back of cutout to back edge of

vent cutout

B--4%2" from centerline to vent cutout

C-- 41/2'' from top of countertop

D--43/8 ''from top of countertop to top of vent cutout

E--20%" cooktop cutout depth

F--287/8 '' cooktop cutout width

G--281/2 '' wall oven cutout width

H--271/4 ''wall oven cutout height

k-- 41/2''from top of countertop to top of wall oven cutout

_, g

Centerline of cabinet

cutout

Oven and cooktop

junction, box

mstallea in

acent cabinet

AKED3060 or AKES3060 downdraft cooktop above AOCS3040 wall oven in an island

application

Illustration shows dimensions for venting behind, and to

the left side of the wall oven. Left side venting for wider

island applications only. Junction box and 10%"x 33/8''

vent location for 10"x 3V4"vent indicated in black. Grey

shaded area indicates wall oven floor.

_-_ Centerline of

top cutout

WARNING

Toavoid property damage or personal injury,

information in these installation specifications must be

followed exactly.

box

location

Am 6" right of centerline

B--4V2" from top of countertop

C--24" from bottom of oven cutout to bottom jucntion

box location

D--3V2" minimum from back wall of island cabinet and

back of wall oven

E--28"minimum island depth

F--23V2" bottom of wall oven in cutout

G--28V2" wall oven cutout width

H--27V4" wall oven cutout height

P-- 3V2" minimum from side wall of island to side wall of

oven

J-- 6" from back of cooktop cutout to back of vent

cutout

K--4 7/32"from centerline to vent cutout

L--287/8 '' cooktop cutout width

M--205/8" cooktop cutout depth

N--4V2" from top of countertop to top of wall oven cutout

AK2H36, AK2T36, 36" electric cooktop

installed above AOCS3040 wall oven

Cooktop and wall oven junction box location indicated in

black.

WARNING

Toavoid property damage or personal injury,

information in these installation specifications must be

followed exactly.

A--4V2" minimum from top of countertop

B--8" maximum

C--24" minimum

D--28V2" wall oven cutout width

E--27V4" wall oven cutout height

F--34%" cooktop cutout width

G--203/4 '' cooktop cutout depth

H--33/16''from top of countertop to top of wall oven

cutout

Shaded area

represents

bottom of

wall oven

Centerline of cabinet

cutout

AKGD3060 gas downdraft cooktop installed

above AOCS3040 in a standard kitchen

cabinet

10%" x 33/8"vent location for 10" by 3U4"vent indicated in

black. Junction box location indicated in grey. Installation

specified is for a 36" cabinet height, 231/2"minimum

depth.

i WARNING

To avoid property damage or personal injury,

information inthese installations must be followed

exactly,

A--6" minimum

B--25/8 '' right of centerline

C--43/8 '' between top of countertop and top of duct cutout

D--20%" cutout depth

E--287/8 '' cutout width

F--3/4''from back of cooktop cutout to center of gas entry

into cooktop

G--43/4 '' from right side of cooktop cutout to center of gas

entry into cooktop

H--281/2 ''wall oven cutout width

1--271/4''wall oven cutout height

J--41/2 '' from top of coutertop to top of wall oven cutout

CL-centerline of cutout

Wall oven and gas cooktop must be installed on seperate

electrical circuits. Be certain to avoid interference

between the wall oven power supply and the gas supply

lines.

Oven and Cooktop

junction box

installed in

acent cabinet

\ ii \

\ ii /

AOCS3040 installed below AKGD3060 gas

downdraft cooktop in an island installation

Illustration shows dimensions for venting behind, and to

the left side of the wall oven. Left side venting for wider

island applications only. Junction box and 10%"x 33/8''

vent location for 10"x 3V4"vent indicated in black.. Cutout

bottom indicated in grey.

Centerline of

top cutout

WARNING

Toavoid property damage or personal injury,

information in these installation specifications must be

followed exactly.

A--6" right of junction box location

B--4V2" from top of countertop

C-- 24" from floor of cutout

D--2%" right of centerline from right edge of vent

E-- 6" from back of cooktop cutout to back of vent cutout

F-- 3V2"minimum from back wall of island cabinet to

back wall of wall oven

G--28" minimum island depth

H---23V2" bottom of wall oven in cutout

#-- 28V2" wall oven cutout width

J-- 27V4"wall oven cutout height

K-- 3V2" minimum from side wall of island to side wall of

wall oven

L-- 277/8'' cooktop cutout width

M--20%" cooktop cutout depth

N---4V2" from top of countertop to top of wall oven cutout

O--3/4 '' from back of cooktop cutout to center of gas

entry into cooktop

P--43/4 '' from right of cooktop coutout to center of gas

entry into cooktop

Shaded ares

represents

bottom of

wall oven

///

entry

into cooktop_

box

location

AKS3020 and AKS3040 Gas Cooktop installed above an AOCS3040 Wall Oven

Locate gas supply so manual shutoffvalve is accessile

after installation. Electrical junction box and gas supply

should be installed in an adjacent cabinet.

i WARNING

To avoid property damage or personal injury,

information in these installation specifications must be

followed exactly.

Installation specified is for a 36" cabinet height, 231/2"

minimum depth.

A--193/16" cooktop cutout depth

B--281/2 '' cooktop cutout width

C--33h6 '' from top of countertop to top of wall oven cutout

D--271/4 ''wall oven cutout height

E--281/2'' wall oven cutout width

F--13/4" from back of cooktop cutout to center of gas

entry into cooktop

G--2%" from right side of cooktop cutout to center of gas

entry into cooktop

Cabinet floor

support 190 Ibs.

30" electric cooktop AK2H30, AK2T30,

AKR3000, AKT3000, CAK2H30, CAK2T30

installed above AOCS3040 wall oven

Cooktop and wall oven junction box location indicated in

black.

WARNING

To avoid property damage or personal injury,

information in these installation specifications must be

followed exactly.

A--41/2 '' minimum from top of countertop

B--8" maximum

C--24" minimum

D--281/2 ''wall oven cutout width

E--271/4 '' wall oven cutout height

F--287/+'' cooktop cutout width

G--203/4 '' cooktop cutout depth

H--33h+ '' from top of countertop to top of wall oven

cutout

Centerline

cabinet

top cutout

AOCS3040 wall oven installed in a cabinet

Wall oven junction box indicated in black. Cutout floor

indicated in grey. Bottom of cutout must be level and flush

with bottom edge of opening, and square to front of

cabinet for proper installation. Cutout floor must be able to

support 190 Ibs.

WARNING

Toavoid property damage or personal injury,

information in these installation specifications must be

followed exactly.

A--141/2" from center of cutout

B--24" minimum

C--32" minimum recommended height form floor to

bottom of cutout

D--281/2 ''wall oven cutout width

E--271/4 '' wall oven cutout height

F--231/2 '' minimum

G--1%" minimum space between wall oven and cabinet

above

A0CS3040 wall oven stacked installation

Wall oven junction box location indicated ingrey.

WARNING

To avoid property damage or personal injury,

information in these installation specifications must be

followed exactly.

A--141/4 inches from center of cutout

B--24 inches minimum

C--28V2 inch wall oven cutout width

D--27V4 inch wall oven cutout height

E--3 inch minimum space between wall ovens

\\ ii

AOCS3040 wall ovens installed side by side

Wall oven junction box location indicated in grey.

WARNING

Toavoid property damage or personal injury,

information in these installation specifications must be

followed exactly,

A--21/2 '' minimum from bottom of countertop to top of

Juction box

B-- 14%" maximum from center of cutout to right side of

junction box

C--24" minimum from floor of oven cutout to bottom of

junction box

D---281/2''wall oven cutout width

E--271/4 ''wall oven cutout height

F-- 13/4'' minimum between cutouts

G--7/8'' minimum from bottom of countertop to top of

cutout

divider

Tilting Control Panel

Control panel can be adjusted to tilt from 0° to 12° to

make more visible.

1. Loosen screws on top, and sides of control panel and

pivot screw on bottom, sides of control panel before

installing oven, or while oven partially pulled from

opening.

2. Adjust control panel to desired angle and retighten

screws.

0° tilt

Loosen screw

tilt

screw

Electronic Oven Control AOCS3040

...............................................U" _ =%,%......................................

CLEANOWN STOPONTEMERCLEANLOCKB_

SANCEL TIME CONTROL

...................................J

STiMER"

f .................................._ F..................................- F............................_ ,F..................................m

ii BAKE i _.................................." _CSNV ..... CONV ::

BROIL BAKE CONV BROIL CLEAN

THERMAL CONVECTION

MULTI-MODE OVEN

Electronic Oven Control Options

LIGHT-- Use to turn light on or off inside oven. Light will

automatically turn on when oven door is opened.

TIMER ON/OFF-- Use to time any kitchen function or

cancel timer.

STOP TIME-- Use to set delayed bake and delayed self

clean.

CLOCK-- Use to set time of day.

OVEN CANCEL -- Cancel any cooking or cleaning

function.

COOK TIME-- Use to set timed or delayed cooking.

BAKE-- Use to set bake.

BROIL -- Use to set broil.

CONVBAKE-- Use to set convection bake.

CONV-- Use to set convection.

CONVBROIL -- Use to set convection broil.

CLEAN-- Use to set self-clean.

or'1P-- Use to select temperature or time.

Special Oven Control Functions

Preheat Signal

After setting oven to cook and selecting a temperature,

oven will preheat. When the oven reaches the set

temperature, a 1-second signal will sound.

End-of-Cycle Signal

When a timed cycle is complete, three long signals will

sound. End-of-cycle signal will continue to sound until

CANCEL is touched. If TIMER ON/OFFend-of-cycle

signal is sounding, touch TIMER ON/OFF.

Child Lockout

This is a safety feature used to prevent children from

accidentally programing oven. It disables electronic oven

control. Touch and hold BAKE and COOK TIME for 5

seconds. "OFF" will display where the temperature

normally appears. To reactivate control, touch and hold

BAKEand COOK TIMEfor 5 seconds. Child lockout

feature must be reset after a power failure.

12 Hour Automatic Cancel

This is a safety feature that prevents oven from

continuing to operate if it has been left on for over

12 hours. Ifa cooking function continues longer that

12 hours without any options on oven control being

touched, this feature turns oven off. Any time an option is

touched, 12-hour automatic cancel is reset.

Timer Signal

When time elapses, timer beeps 3 times then once every

10 seconds.

increasing _ or'V Pad Speed

When setting time and temperature, hold pad to

accelerate rate at which numbers increase or decrease.

Self-diagnostic System

Electronic range control has a self-diagnostic system.

Self-diagnostic system sounds a series of short, rapid

beeps and shows a "F-code" in display when there is a

problem.

Programming instructions

Quick Reference instructions

Read "Important Safety Information" before using "Quick

Reference Instructions". Ifthere are unanswered

questions, refer to detailed sections of this manual.

• Oven display will blinkonce per second after

disconnection of power or initial start up until clock is

programmed.

• Oven cooling fan will come on when an oven function is

selected.

Setting Clock

1. Press CLOCKpad.

2. Press _ or_ until correct time of day "AM" or "PM"

appears in display.

Setting Minute Timer

1. Press TIMER ON/OFFpad.

2. Press/_ until desired amount of time appears in

display. Timer can be set from 5 second to 9 hours

and 50 seconds.

Canceling Minute Timer

• Press and hold TIMER ON/OFFpad for

approximately 5 seconds.

• When canceling Minute Timer do not touch OVEN

CANCEL. Pressing OVEN CANCEL pad will cancel

cooking function.

Bake, Convection Bake, Convection, Broil or

Convection Broil

1. Touch desired function. (Example BAKE)

2. Touch/_ or'_ until desired temperature is displayed

or "HI" for broil or convection broil.

3. Oven will begin heating within 5 seconds.

Canceling Bake, Convection Bake, Convection, Broil

or Convection Broil

Touch OVEN CANCEL.

• Smoke and odor are normal when using oven first

several times. To eliminate subsequent smoking and

odor, set oven to bake at 350 °for approximately 2

hours. Any discoloration or residue collected around

vent area can be cleaned with a nonabrasive cleaner

such as Soft Scrub ®without bleach and a

dampened cloth.

Self-Cleaning

1. Remove oven rack and all utensils from oven.

2. Press CLEAN pad.

3. Press/_ or'_ until desired cleaning time is

displayed. Clean can be set from 2 to 4 hours.

Minimum recommended cleaning time is 3 hours.

4. Oven doorwill automatically lock and cleaning cycle

will begin within 5 seconds.

Bake and Convection Bake

1. Press BAKEor CONVECTIONBAKEpad. 350 °will

appear in display.

2. Press _ or_ until desired temperature appears in

display. Temperature can be set from 170 °to 550°F.

• Oven will begin heating automatically. "PRE-

BAKE" or "CONV PRE-BAKE" will light in display.

Preheat 10 minutes or until preheat signal is heard

and "PRE" disappears from display before placing

food inside. Temperature display will increase in 5°

increments starting at 170°F until reaching set

temperature.

3. When finished press OVEN CANCEL pad.

Timed Bake or Convection Bake

Convection bake requires pre-heating. Convection bake is

best for cooking casseroles, roasting meats, and timely

baking.

1. Place food in oven, or pre-heat oven depending on

food item.

2. Press COOK TIME pad.

3. Press/_ or'_ until desired cooking time appears in

display. Time can be set up to 11 hours and 50

minutes.

4. Press BAKE or CONVECTION BAKE pad.

5. Press/_ or_until desired temperature appears in

display. Temperature can beset from 170°F to 550°F.

• "TIMED", "BAKE", or "CONV BAKE", will light in

display. Oven will begin to bake at preset time and

"ON" will light in display. When cooking time has

elapsed, end-of-cycle signal will sound 3 times and

oven will automatically turn off. End=of-cycle signal

will continue to sound every 7 seconds until cancel

is pressed.

• To cancel remaining cooking time press OVEN

CANCEL pad.

• Food should be removed from oven when cooking

time has elapsed. Food left in oven may overcook.

Delayed Bake or Convection Bake

1. Place food in oven.

CAUTION

To reduce risk of food poisoning due to bacterial

growth and production of toxins, never hold meat, milk,

fish or eggs for more than 2 hours before cooking.

Press COOK TIME pad.

Press _ or'_ until desired cooking time appears in

display. Time can be set up to 11 hours and 50

minutes.

4. PressSTOP TIMEpad.

5. Press/_ or_ until desired stop time appears in

display. Electronic control will calculate start time.

6. Press BAKEor CONV BAKE pad. 350° will appear in

display.

7. Press/_ or_ until desired temperature appears in

display. Temperature can be set from 170° to 550°F.

• "DELAY", "TIMED", "BAKE" or "CONV BAKE" will

light in display. Oven will begin to bake at preset

time and "ON" will light in display. When cooking

time has elapsed, end-of-cycle signal will sound 3

times and oven will automatically turn off. End-of-

cycle signal will continue to sound every 7 seconds

until OVEN CANCEL pad is pressed.

8. When finished press OVENCANCEL pad.

• To cancel remaining cooking time press OVEN

CANCEL pad.

• Food should be removed from oven when cooking

time has elapsed. Food left in oven may overcook.

Convection

1. Press CONVpad, 350 ° will appear in display.

2. Press _ or_ until desired temperature appears in

display. Temperature can be set from 170° to 550°F.

• Preheat approximately 10 minutes or until preheat

signal is heard before placing food inside.

Temperature display will increase in 5° increments

starting at 170°F until reaching set temperature.

Some minor smoking is normal when using oven

for first time.

3. When finished press CANCEL pad.

Timed Convection

1. Place food in oven.

2. Press COOK TIME pad.

3. Press _ or'_ until desired cooking time appears in

display. Time can be set up to 11 hours and 50

minutes.

4. Press CONVpad. 350 °will appear in display.

5. Press/_ or'_ until desired temperature appears in

display. Temperature can be set from 170° to 550°F.

• "CONV", and "TIMED"will light in display. Oven will

begin to bake and "ON" will light in display. When

cooking time has elapsed, an end-of-cycle signal

will sound 3 times and oven will automatically turn

off. End-of-cycle signal will continue to sound every

7 seconds until OVEN CANCEL pad is pressed.

6. When finished press OVENCANCEL pad.

• Food should be removed from oven when cooking

time has elapsed. Food left in oven may overcook.

• To cancel remaining cooking time press OVEN

CANCEL pad.

Delayed Convection

1. Place food in oven.

WARNING

To reduce risk of food poisoning due to bacterial growth

and production of toxins, never hold meat, milk, fish or

eggs for more than 2 hours before cooking.

2. Press COOK TIME pad.

3. Press _ or'% until desired cooking time appears in

display. Time can be set up to 11 hours and 50

minutes.

4. Press STOP TIMEpad.

5. Press _ or_ until desired stop time appears in

display. Electronic control will calculate start time.

6. Press CONVpad. 350 °will appear in display.

7. Press/_ or_ until desired temperature appears in

display. Temperature can be set form 170°to 550°F.

• "DELAY", "TIMED", and "CONV" will light in

display. Oven will begin to bake at preset time and

"ON" will light in display. When cooking time has

elapsed, end-of-cycle signal will sound 3 times and

oven will automatically turn off. End-of-cycle signal

will continue to sound every 7 seconds until OVEN

CANCEL pad is pressed.

8. When finished press OVEN CANCEL pad.

• Food should be removed from oven when cooking

time has elapsed. Food left in oven may overcook.

• To cancel remaining cooking time press OVEN

CANCEL pad.

Broil and Convection Broil

• Remove excess fat from meat before broiling. Cut

edges of meat to prevent curling.

• Place food on a cold ungreased broiling pan. If pan

is hot food will stick.

• Fish should be broiled with skin side down. When

using BROIL, all food except fish should be turned

at least one time. It is not necessary to turn foods

when using CONVBROIL.

• Season meat after it has browned.

• Broiling does not require preheating.

• Begin cooking using suggested rack levels on

broiling chart to test broiler results. Iffood is not

brown enough, cook on a higher position. Iffood is

too brown, cook on a lower position.

1. Center food on broiling grid and pan, place food in

oven. When using convection broil, place food on

convection broil rack.

I WARNING

To avoid risk of fire, do not line broiler grid with foil. Foil

may trap grease on top of grid close to burner causing

a fire.

Never leave oven unattended while broiling.

Overcooking could result in a fire.

2. Oven doorshould be closed.

3. Press BROIL or CONV. BROIL pad. "HI" will appear in

display.

4. Press _ or'_ until desired setting is displayed. Broil

can be set from 170°F to HI.

• Oven will begin to broil automatically. "ON",

"BROIL", or"CONV BROIL" and the selected

setting will be displayed.

5. When finished press OVEN CANCEL pad.

Convection Dehydration

Convection dehydration is an excellent way to preserve

fresh foods. The best way to become familiar with

dehydration is using fruits, vegetables, herbs and spices.

1. Place food on dehydration rack or cookie sheet in

middle of oven.

2. Open door to first stop position.

3. Press CONV. BAKE pad.

4. Press \7 until 170 ° appears in display.

Oven is equipped with a 12 hour automatic cancel feature.

If dehydration time is longer than 12 hours, control will

need to be reset.

5. When finished press OVEN CANCEL pad.

Dehydration Tips

Fruits

• Always start with fresh fruit.

• Cut fruit in equal pieces approximately 1/8"thick.

Thinner pieces will dry quicker.

• Fruits need to be dipped into an antioxidant, a color-

keeping preservative, or two parts water and one part

lemon juice. Treating fruit with an antioxidant will help it

retain vitamins, color and flavor.

Vegetables

Most vegetables require blanching to inactivate enzymes.

Herbs and Spices

• Herbs and spices dry quickly.

• Check every 30 minutes to avoid over drying.

• When drying herbs, leaf clusters should be separated

from stems.

Self=Cleaning

• A small amount of smoke is normal when cleaning.

Excessive smoke may indicate too much food

residue has been left in oven or a faulty gasket.

• Oven should be cleaned before it gets too dirty. Wipe

up large spills before self-cleaning.

• Do not use self-cleaning cycle if oven light cover is

not properly in place.

• Oven light will not work during clean cycle.

1. Remove oven racks and all cooking utensils from

oven. Clean excess spills from oven interior.

2. Press CLEAN pad.

3. Press _ or'% until desired cleaning time is

displayed. Clean can be set from 2 to 4 hours.

Recommended clean time is 3 hours.

Oven will begin to clean automatically. "CLEAN",

"LOCK", and "ON" will light in display. As oven door

locks and unlocks "LOCK" will flash in display.

When door is locked, "LOCK" will remain in

display. When cleaning cycle has elapsed, oven

will automatically turn off. End-of-cycle signal will

not sound.

CAUTION 1

To avoid risk of personal injury do not touch oven vents

or areas around vents during self-cleaning. These areas

can become hot enough to cause burns.

To avoid risk of damage to automatic locking system,

do not try to force oven door open when "LOCK" is

flashing in display.

When oven has cooled to a safe temperature,

"LOCK" will disappear from display and door can be

opened. "LOCK" will flash in display while

unlocking.

interrupt Self=Cleaning Cycle

1. Press OVEN CANCEL pad.

2. When oven has cooled to a safe temperature, lock will

disappear from display and door can be opened.

Delayed Self-Cleaning

1. Remove oven racks and all cooking utensils from

oven. Clean excess spills from oven interior.

2. Press CLEAN pad.

3. Press _ or'1_ until desired cleaning time is

displayed.

4. Press STOP TIMEpad.

Press _ or'_ until desired stopping time is

displayed. A starting time will automatically be

calculated based on amount of cleaning time and

stop time.

• "DELAY", "CLEAN", and "LOCK" will light in

display. As oven door locks and unlocks "LOCK"

will flash in display. Oven will begin to clean at

preset time and "ON" will light in display. When

cycle is complete oven will automatically turn off.

CAUTION

To avoid risk of personal injury do not touch oven vents

or areas around vents during self-cleaning. These areas

can become hot enough to cause burns.

To avoid risk of damage to automatic locking system,

do not try to force oven door open when "LOCK" is

flashing in display.

• When oven has cooled to safe temperature,

"LOCK" will disappear from display and door can be

opened.

Canceling Self=Clean Cycle

1. Press OVEN CANCEL pad.

2. When oven has cooled to a safe temperature, "LOCK"

will disappear from display and door can be opened.

Adjusting Oven Temperature

Oven temperature has been factory calibrated and tested.

In unlikely event that oven consistently overcooks or

undercooks food, oven temperature can be adjusted.

1. Press BAKEpad.

2. Press _ until an oven temperature greater than

500°F shows in display.

3. Immediately Press and hold BAKEpad until "00"

appears in display, approximately 5 seconds.

4. To decrease oven temperature (for cooler oven), press

1_ until negative numbers appear.

Oven can be adjusted from =05° to -35 ° lower. To avoid

over-adjusting oven move temperature =5° each time.

5. To increase oven temperature (for a warmer oven)

press _ until positive number appear. Oven can be

set from 05°to 35° higher. To avoid overadjusting

oven, move temperature 5° each time.

6. Press OVEN CANCEL pad. Temperature adjustment

will be retained even through a power failure.

Service Tones and Codes

Electronic range control has a self-diagnostic system.

Self-diagnostic system sounds a series of short, rapid

beeps and shows an "F=code" in display when there is a

problem. When electronic range control signals a

problem, follow steps listed below.

1. Record "F-code" shown.

• Fl--control malfunction.

• F2--high oven temperature.

• F3--open temperature sensor or circuit

malfunction.

• F4--shorted temperature sensor or circuit

malfunction.

• F7--pad malfunction.

• F9-- door lock or lock circuit malfunction.

• FF--door circuit malfunction during clean-cycle.

• "DOOR"- door circuit malfunction or oven door

not completely closed.

2. Disconnect electrical supply.

• Pressing OVEN CANCEL pad or disconnecting

electrical supply may eliminate "F-code". If failure

continues, contact an authorized servicer.

3. Contact an authorized servicer to check range.

Oven Operation

Bake

Top and bottom elements operate during bake. Bake can

be used to cook foods which are normally baked. Oven

must be preheated.

Bake

Broil

Top element operates during broil. Broil can be used to

cook foods which are normally broiled. Preheating is not

required when using broil. All foods should be turned at

least once except fish, which does not need to be turned.

Broil

Convection Bake

Upper element, lower element, and fan operate during

convection bake. Convection bake should be used for

cooking casseroles and roasting meats. Oven should be

preheated for best results when using convection bake.

Pans do not need to be staggered. Cooks approximately

25% quicker than bake.

Convection Bake

Convection Broil

Top element and fan operate when using convection broil.

Convection broil can be used to cook foods that are

normally broiled. Oven does not require preheating when

using convection broil. Food does not need to be turned

during cooking. Cooks approximately 25% quicker than

broil.

Convection Broil

Convection

Rear element and fan operate during convection.

Convection should be used for cooking pastries, souffles,

yeast bread, cakes and cookies. Oven should be

preheated for best results when using convection. Pans

do not need to be staggered. Cooks approximately 25%

quicker than bake.

Convection

Fan and

element

Cooking Guide

Follow these recommendations only as a guide for times

and temperature. Times, rack position, and temperatures

may vary depending on conditions and food type. For

best results, always check food at minimum time. When

roasting, choose rack position based on size of food

item.

Convection Broiling Rack

Oven includes a special broiling rack. This rack should

be placed on top of broiler pan and grid. This allows airto

circulate around food and cook evenly without turning. If

convection broiling rack is not used, foods must be

turned at least once during cooking.

Oven Rack Placement

Position oven rack before turning oven on.

1. Pull rack forward to stop position.

2. Raise front edge of rack and pull until rack is out of

oven.

3. Place rack in new rack position.

• Curved edge of rack must be toward rear of oven.

Convection Pan Placement

Baking pans and cookie sheets should not touch side or

rear walls of oven. Ifpans are placed on different racks,

they can be placed directly over each other. Convection

cooking circulates air around oven providing even

browning on all rack positions. When using convection,

oven can be loaded on all racks with excellent cooking

results.

Pan Placement

• Keep pans and cookie sheets 2 inches from oven

walls.

• Stagger pans placed on different racks so one is not

directly over the other (except during convection).

Spacesaver TM Convection Rack

Spacesaver TM convection rack sets 1/2"off the oven floor

when in lowest rack position to allow air to circulate

around food and cook evenly. This rack provides more

usable oven space for cooking large items or several food

items at once. See Oven Rack Placement instructions

above for placing rack.

Slo=Cook TM Roasting Rack

Oven includes a SIo-Cook TM roasting rack. This rack

should be placed in pan or roaster. SIo-Cook TM roasting

rack elevates food keeping it out of liquids.

Baking Guide

Follow these recommendations only as a guide for times and temperatures. Times, rack position, and temperatures

may vary depending on conditions and food type. For best results, always check food at minimum time.

Food

Angel food cake

Biscuits

Muffins

Cupcakes

Brownies

Layer cakes

Pound cake

Fresh pies

Nut bread

Oven temperature

(°Fahrenheit)

350

375-400

400-425

350-400

350

350-375

325-350

400-450

350-400

Cooking time

(Minutes)

28-50

8-16

17-23

8-20

18-30

25-38

25-40

45-70

35-60

45-55

Convection Baking Guide

Follow these recommendations only as a guide for times and temperatures. Times, rack position, and temperatures

may vary depending on conditions and food type. For best results, always check food at minimum time.

Food Oven Temperature Cooking Time

(o Fahrenheit) (Minutes)

Angelfood cake 325 28-40

Biscuits 350-375 8-16

Muffins 375-400 15-23

Cookies 325-350 7-18

Cupcakes 325-375 15-20

Brownies 325-350 25-35

Layercakes 325-350 20-30

Pound cake 325 40-60

Fresh pies 375-425 35-50

Nut Bread 350 45-55

Poultry Roasting Guide

Follow these recommendations only as a guide for times and temperatures. Times, rack position, and temperatures

may vary depending on conditions and food type. For best results, always check food at minimum time.

Food Oven Temperature Cooking time

(°Fahrenheit) (Hours)

Whole Chicken (4 Ibs to 5 Ibs) 375 1½-1¾

Whole Chicken (Over 5 Ibs) 375 1¾-2

Turkey (6 Ibs to 8 Ibs) 325 3½-4

Turkey (8 Ibs to 12 Ibs) 325 4-4½

Turkey (12 Ibs to 16 Ibs) 325 5½

Turkey (16 Ibs to 20 Ibs) 325 5½-7

Turkey (20 Ibs to 22 Ibs) 325 7-8½

Duck (3 Ibs to 5 Ibs) 325 1½-2

Beef and Pork Roasting Guide

Follow these recommendations only as a guide for times and temperatures. Times, rack position, and temperatures

may vary depending on conditions and food type. For best results, always check food at minimum time.

Food Oven Temperature Cooking time

(o Fahrenheit) (Minutes per pound)

Beef Roast (Rare) 325 20-25

Beef Roast (Medium) 325 26-30

Beef Roast (Well) 325 33-35

Rolled Roast (Rare) 325 32-36

Rolled Roast (Medium) 325 36-40

Rolled Roast (Well) 325 43-45

Fresh Whole Ham 325 22-28

Pork Loin 325 35-40

Pork Shoulder, Butt 325 40-45

Pork Picnic Shoulder 325 35-40

Mild Cured Ham Picnic, Shoulder 350 30-35

Convection Poultry Roasting Guide

Follow these recommendations only as a guide for times and temperatures. Times, rack position, and temperatures

may vary depending on conditions and food type. For best results, always check food at minimum time.

Food Oven temperature Cooking time

(°Fahrenheit) (Hours)

Whole chicken (4 Ibs to 5 Ibs) 325 1½- 2

Whole chicken (Over 5 Ibs) 325 2-2½

Turkey (6 Ibs to 8 Ibs 275 3-3½

Turkey (8 Ibs to 12 Ibs 275 3½-4½

Turkey (12 Ibs to 16 Ibs) 275 4½-5½

Turkey (16 Ibs to 20 Ibs) 275 5-7

Turkey (20 Ibs to 22 Ibs) 275 7-8

Duck (3 Ibs to 5 Ibs) 275 1-1½

Goose (6 Ibs to 8 Ibs) 275 1-1½

Convection Beef and Pork Roasting Guide

Follow these recommendations only as a guide for times and temperatures. Times, rack position, and temperatures

may vary depending on conditions and food type. For best results, always check food at minimum time.

Food Oven temperature Cooking time

(°Fahrenheit) (Minutes per pound)

Beef roast (rare) 275 15-20

Beef roast (medium) 275 25-30

Beef roast (well) 275 35-45

Rolled roast (rare) 275 20-25

Rolled roast (medium) 275 25-35

Rolled roast (well) 275 35-45

Fresh whole ham 275 20-25

Pork loin 275 30-35

Pork shoulder, butt 275 35-40

Pork picnic shoulder 275 30-35

Mild cured ham picnic shoulder 275 20-35

Broiling Guide

Follow these recommendations only as a guide for times and temperatures. Times, rack position, and temperatures

may vary depending on conditions and food type. For best results, always check food at minimum time.

Food Thickness Rack position Cooking time

(doneness) (1=Highest 6=Lowest) (Minutes)

Beef ground ¾"-1" 4 10-15

Beef steaks 1" (med) 3 12-14

Beef steaks 1" (well) 3 20

Beef steaks 1½"(med) 3 20-25

Beef steaks 1½" (well) 3 30

Fish fillets and steaks 4 12-18

Pork chops or steaks 1" 3 12-14

Pork chops or steaks 1½" 3 20-25

Bacon 4 10-15

Ham slice (precooked) ½" 3 19-20

Ham slice 1" 3 20-30

Convection Broiling Guide

Follow these recommendations only as a guide for times and temperatures. Times, rack position, and temperatures

may vary depending on conditions and food type. For best results, always check food at minimum time.

Food Thickness Rack position Cooking time

(doneness) (1 =highest 6=lowest) (Minutes)

Beef ground ¾"-1" 5 9-15

Beef steaks 1" (med) 4 9-15

Beef steaks 1" (well) 4 16-18

Beef steaks 1½"(med) 4 18-20

Beef steaks 1½"(well) 4 20-25

Fish fillets and steaks 5 10-16

Pork chops or steaks 1" 4 12-14

Pork chops or steaks 1½" 4 15-20

Bacon 5 7-9

Ham slices (precooked) ½" 4 10-15

Ham slices (precooked) 1" 4 15-18

SIo-Cook TM instructions and Cooking Guide for Wall Oven

Slo-Cook TM Programming instructions

Open oven door to confirm nothing is stored in oven cavity

and set racks to proper height before slo-cooking. Bake

element is concealed under the Spillsaver TM oven bottom.

1. Press BAKE pad.

Press _ pad until 2SD° is displayed.

• Temperature is set in 5°degree increments.

• Time of day, temperature, "PRE-BAKE", and "ON"

display.

• Temperature starts at 170°F and increases in 5°

increments until reaching set temperature. Some

minor smoking is normal when using oven for first

time. When temperature is reached, oven signal

sounds.

Press OVEN CANCEL pad when finished.

• Remove food from oven when cooking time has

elapsed. Food left in oven can overcook.

Slo-Cook TM Roasting Rack

Oven includes a SIo-Cook TM roasting rack. This rack

should be placed in pan or roaster. SIo-Cook TM roasting

rack elevates food keeping it out of liquids.

Facts and Hints to Remember

1. Covered dishes generally cook more evenly and retain

moisture.

2. Foods have better flavor cooked at low temperature

and are more tender.

3. Meats cooked on Iowtemperature shrink less and are

more tender, thus allowing you to use less expensive

cuts of meat.

4. Food flavors do not mixwhen cooked in the oven in

separate, covered dishes.

5. You have a standard oven cavity for cooking, allowing

six rack positions.

6. You can SIo-Cook TM a complete meal in 6 to 10 hours

using the same oven-proof glass or stoneware for

mixing, cooking, and serving.

7. No preheating of oven necessary.

8. Spices are enhanced when slo-cooked.

9. Liquids do not boil away. Generally you will have more

liquid at the end of cooking.

10.Stirring is not necessary. Valuable heat loss will

occur when oven door is opened for stirring.

11.Meats may be placed on slo-cook roasting rack to

avoid saturation of juices and to obtain better color.

12.It is important not to open door of oven during SIo-

Cook TM, as heat loss will occur. Heat loss will make a

difference inlength of cooking time.

13.Time for slo-cooking meat will vary depending on

distribution and amount of fat, bone, weight, and

shape. With SIo-Cook you have less shrinkage of

meat.

14. Dairy products such as milk, cheese, sour cream and

condensed cream soups have a tendency to separate

and break down.

15. Fresh vegetables in slo-cooking tend to discolor or

turn dark. Discoloration can be avoided by using

frozen or blanched vegetables.

Suggested Dish Arrangements

1. Determine rack level by dish size and amount of food.

2. Covered dishes retain moisture better than uncovered

dishes,

3. Casserole items with bread or cracker topping should

be left uncovered so toppings stay crisp.

4. Roast should not be covered so a rich browness can

be obtained.

5. Wrap food items like baking potatoes and corn on the

cob in foil.

6. In the SIo-Cook TM oven, one-dish items such as a

casseroles require adding a separate dish with water.

This is important as it prevents overcooking of food.

Main Dish Recipes

Beef Stew

8 to 10 hours

2 Ibs. Beef (cut into 1-½" cubes)

3 Potatoes large

4 Carrots medium

2 Onions medium

12 oz. V-8 Juice

1 teaspoon Worcestershire sauce

1 Clove garlic

1 Bay leaf

1-½ teaspoon salt

1 teaspoon sugar

½ teaspoon pepper

2 tablespoons Tapioca

Cut beef in 1-½" cubes; peel and quarter potatoes; scrap

or peel carrots and cut in thick slices or chunks; peel

onions and quarter.

Put all ingredients in a deep cooking container or 3 qt.

ovenproof casserole dish in order listed.

Mix seasonings with V-8 juice and pour over main

ingredients. Stir just enough to mix. Cover and SIo-Cook TM

8 to 10 hours in center of rack at the lowest rack level.

SIo-Cook TM in center of rack at the lowest rack level.

Chili Con Came

8 to 10 hours

2 Ibs. Ground Beef

2 cans (15-½ oz.) Red Kidney Beans

1 can (32 oz.) Tomato Juice

1large onion chopped

1Clove garlic crushed

1 oz. Chili Powder or season to taste

1tablespoon Vinegar

In a large skillet add ground beef and brown over medium

heat. Separate into small pieces with afork or spoon.

Drain. Put browned ground beef inlarge ovenproof

container for SIo-Cooking. Add other ingredients and mix

well. Cover and SIo-Cook TM 8 to 10 hours in center of rack

at the lowest rack level,

Beef Pot Roast With Vegetables

8 to 10 hours

3 Ibs. Beef Chuck Roast

6 Carrots

4 Potatoes

3 Medium Onions

2=6oz. cans V-8 Juice

1teaspoon Worcestershire sauce

1Clove garlic crushed

1 Bay leaf

1-½ teaspoon salt

1teaspoon sugar

½ teaspoon pepper

2 tablespoons Tapioca

Prepare carrots, potatoes, and onions by peeling and

cutting into chunks, Put these ingredients in large

ovenproof dish,

Add seasonings to the V-8 juice and mix or shake

thoroughly (a shaker can be made by using a small jar

with a lid). Pour over meat and vegetables. Cover and SIo-

Cook TM 8 to 10 hours in center of oven rack at the lowest

rack level,

and place in center of rack in third rack level from the

bottom, Put 5 cups cold faucet water in an ovenproof dish

and place in center of rack at the lowest rack level. Do

not cover water load. SIo=CookTM 4to 5 hours,

Cover casserole and place in center of rack in third rack

level from the bottom, Add additional water load,

Chicken and Dressing

8 to 10 hours

Chicken

3 to 3=½ Ibs. Chicken

Salt

Pepper

Vegetable Oil

Paprika

Salt and pepper to taste cavity of chicken. Rub chicken

with vegetable oil on the outside and sprinkle with paprika,

Place on meat rack breast up in 3 qt. casserole dish.

Cover and SIo-Cook TM on second rack level position from

the bottom,

Dressing

1 pkg. 8 oz. Herb stuffing mix

½ cup water

IA lb. oleo or butter

1 egg beaten

1/4cup chopped celery

1¼cup chopped onion

1jar 2-½ oz. chopped mushrooms

Heat water and melt butter in hot water. Add herb stuffing

mix and the other ingredients. Mix ingredients just enough

to blend. Spread evenly in an 8 x 8 x 2 ovenproof dish.

Cover with aluminum foil and place beside chicken on the

oven rack in second rack level position from the bottom.

Do not add additional food to oven, Do not stuff cavity of

chicken,

Sausage and Rice Casserole

4 to 5 hours

1 lb. mild Sausage

1Onion chopped

1 Bell Pepper chopped

1 cup Rice (pre-cooked or quick cooking)

1jar (4 oz.) Pimento

1 cup grated sharp Cheese

1 can Cream of Chicken Soup

1 can Cream of Mushroom Soup

Break or cut sausage into small pieces and brown in

skillet. Drain. Put drained sausage and the other

ingredients listed into a large bowl for stirring. After stir-

mixing put into a 2 qt. ovenproof casserole dish, Cover

Sherried Chicken and Wild Rice

4 to 5 hours

Sherried Chicken

6 Chicken breast skinned

1 package Onion soup mix

Salt and pepper to taste

1 can 4 oz. sliced mushrooms retain half the liquid

¾ cup Cooking Sherry

Butter or margarine

Line an ovenproof dish with aluminum foil. (Use enough

foil so that you will be able to fold foil for making a sealed

package). Sprinkle onion soup mix on foil. Place chicken

breast on top of the onion soup. Salt and pepper to taste

and dot chicken with butter. Pour sherry and sliced

mushrooms with liquid over the chicken breast.

Fold foil to make a tightly sealed package so that steam

will not escape.

SIo-Cook TM 4 to 5 hours on lowest oven rack level.

Serve with wild rice saving the juices from the chicken to

pour over the rice.

Baked Wild Rice

1 cup long grain and wild rice mixed

2-½ cups water

3 tablespoons butter

½ teaspoon salt

Put all ingredients inbuttered 1=½quart ovenproof dish.

Stir. Cover dish with aluminum foil. SIo-Cook TM beside the

sherried chicken on the lowest oven rack level.

Chicken Cacciatore

6 to 7 hours

3 Ibs. Chicken, cut in pieces

1 Onion, slice thin

1 can 8 oz. Tomato Sauce

1teaspoon Oregano

1 teaspoon Celery Salt

1¼cup White Cooking Wine

2 cloves Garlic, minced

½ teaspoon Basil

½ teaspoon Pepper

1 can 28 oz. Tomatoes

3 tablespoons Vegetable Oil

Heat vegetable oil in skillet, lightly brown chicken pieces.

After browning, place chicken pieces in a deep ovenproof

dish and arrange onion slices on top. Combine the other

ingredients and pour over the chicken and onion slices.

Cover and SIo-Cook TM 6 to 7 hours on the lowest oven rack

level.

Serve over hot buttered spaghetti or noodles.

italian Spaghetti Sauce

7 to 9 hours

2 Ibs. Ground Beef

1 large Onion chopped

4 cloves Garlic, minced

2 cans (4 oz.) sliced Mushrooms with liquid

1¼cup chopped Parsley

2 cans (28 oz.) Tomatoes

4 cans (8 oz.) seasoned Tomato Sauce

2 cans (6 oz.) Tomato Paste

1 tablespoon Oregano

2 teaspoons Salt

½ teaspoon Thyme

½ teaspoon Pepper

2 Bay leaves, crumbled

2 cups Water

1 tablespoon sugar added to sauce after cooking.

In a large skillet lightly brown ground beef, onion and

garlic. Drain. In a large deep ovenproof casserole dish add

mushrooms including liquid and all other ingredients

except the sugar. Add sugar after cooking has been

completed. Cover and SIo=CookTM 7 to 9 hours on lowest

oven rack level. Serve over spaghetti.

Braised Short Ribs

7 to 9 hours

3 Ibs. Beef Short Ribs

½ cup Flour

1 teaspoon Salt

½ teaspoon Pepper

2 tablespoons Vegetable Oil

½ teaspoon Ground Allspice

2 Onions, sliced thin

1 Bay leaf

Mix flour, salt and pepper and coat beef ribs. Heat

vegetable oil in skillet and brown flour coated ribs. Place

ribs on meat rack in ovenproof dish. Sprinkle ground

allspice over short ribs, place sliced onion on ribs and

crumble bay leaf over top. Cover and SIo-Cook TM 7 to 9

hours on second oven rack level from the bottom.

Chuck Roast Stroganoff

7 to 8 hours

3 Ibs. Chuck Roast

1tablespoon Vegetable Oil

1 cup hot Water

1 Beef Bouillon cube

½ cup Catsup

1tablespoon Worcestershire Sauce

4 oz. sliced Mushrooms, drained

1 medium Onion, chopped

1-½ teaspoons Salt

¼ teaspoon Caraway Seed

2 tablespoons Butter or Margarine

2 tablespoons Flour

1 carton 8 oz. Sour Cream

Heat vegetable oil in skillet and brown chuck roast.

Dissolve bouillon cube in 1 cup hot water and pour into a

deep ovenproof dish. Add other ingredients except butter,

flour, and sour cream. Place browned chuck roast in dish

with combined ingredients. Cover and SIo-Cook TM on

lowest oven rack level 7 to 8 hours. After cooking, remove

roast from the juices. Keep roast warm.

In a saucepan, melt butter, add flour, and ½ cup juices

from the cooked roast. Mix these ingredients until

blended. Stir in sour cream. Put these blended

ingredients into the remaining juices of the roast. Stir well.

Pour this sauce over the cooked chuck roast.

Brown Bagged Barbecue Chicken

3-½ to 4 hours

3 Ibs. Chicken, cut into pieces

1 brown medium size grocery sack or bag

1 tablespoon Vegetable Oil or Shortening

Barbecue Sauce

2 teaspoons Catsup

2 teaspoons White Vinegar

2 teaspoons Butter or Margarine, melted

2 teaspoons Worcestershire sauce

4 teaspoons Water

2 teaspoons Lemon Juice

1 teaspoon prepared Mustard

1 teaspoon Paprika

1 teaspoon Chili Powder

Salt

Pepper To Taste

Salt and pepper chicken pieces to taste. Combine

barbecue sauce ingredients for making a sauce. Grease

inside of brown grocery bag with vegetable oil or

shortening. Dip each chicken piece in the barbecue

sauce. Put chicken pieces in bag and squeeze or fold top

of bag so ingredients can be held in bag. Place bag of

chicken in flat ovenproof dish. SIo-Cook TM 3-½ to 4 hours

on third oven rack level position from the bottom.

Swedish Meat Balls

3-½ to 4 hours

1 cup Milk

1-½ cups Bread crumbs

2 Ibs. lean Ground Beef

2 eggs, beaten

1 Onion, medium, finely chopped

1-½ teaspoon Salt

11/8teaspoon Allspice

1% teaspoon Nutmeg

1/_teaspoon Pepper

2 tablespoons Vegetable Oil

¾ teaspoon Dill Seed

1 can - 10-¾ oz. Beef Broth

If desired add % cup chopped mushrooms to broth

Add bread crumbs to milk and let stand 4 minutes.

Combine crumb mixture with meat, eggs, onions, salt,

pepper, allspice, and nutmeg. Shape into meat balls.

Heat vegetable oil in skillet and brown meat balls. After

browning, place meat balls into an ovenproof dish.

Sprinkle with dill seed. Add beef broth and mushrooms.

Cover and SIo-Cook TM 3-½ to 4 hours on lowest oven rack

level.

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