Amana The Big Oven ACF4215A, Distinctions DCF4205, The Big Oven ACF422GA, The Big Oven ACF4225A, THE BIG OVEN DCF4205 Owner's Manual

BUILT BETTER THAN IT HAS TO BE_

Owner's Manual

Covering _'mancr Distinctions'ACF4205Aand DCF4205

The BL_A CF4215A,A CF422GA and A CF4225A

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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, provideproductinformationfromserialplate found
on rightside ofstorage dooropening:

Mode Number. _,

Manufactudng(P) Number s=:i=l

SerialNumber (SIN) ["_ _ 7 hte

PurchaseDate
Dealer Name

Dealer Address L..... _

Dealer Phone
Keep this manual and your sales receipt together ina safe place for

future reference or ifwarranty service isrequired.
For answersto questionsor tolocate an authorized servicer,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 authodzedservicerif
service isrequiredafter warrantyexpires.

Questions on cooking,cleaningor usage?

Refer to

Product Assistance at www.amana.com

or

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
[phone] 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.

2

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 let clothingor other

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.

l& WARNINGI1

Toavoid dsk of electrical shock,
personal injury, or death, vedfy
your range has been properly
grounded and always

disconnect it from main power
supply before servicing.

Canfomia Safe Drinking Water and

Toxic Enforcement Act

(Proposition 65)

The GovernorofCaliforniaisrequired
topublishalistofsubstancesknown

tothe stateofCaliforniatocause
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-cleancyclemakesure

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 is properly
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 shouldnever 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 notrepairor replace any part

ofthe appliance unlessspecificallyrecommended
inthe manual. All other servicingshould be
referredto a qualifiedtechnician.

6. Storage inor 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.

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.

SURFACE
COOKING UNITS

1. Use Proper Pan Size--This appliance isequipped

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 greasyspilloversthat may
ignite.

3. Glazed CookingUtensils--Only certaintypes of

glass,ceramic, earthware, orother glazed utensils

are suitablefor rangetopservicewithoutbreaking

due tosudden change intemperature.

4. UtensilHandlesShouldBeTurned 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.

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 towipespillson a hot cookingarea,

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

surface.

SAVE THESE INSTRUCTIONS

4

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 burstand 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 gasketis
essentialfor a goodseal. Care shouldbe taken not
torub, damage, or move thegasket.

2. Do Not Use Oven Cleaners--No commercialoven
cleaneror oven linerprotectivecoatingofany 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 From Rangetop 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 result of over cooking
or excessive grease. Though a fire is

unlikely,ifoneoccurs,proceedasfollows:

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 it issafeto do so, turnthe 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. Allowfood or grease to bum itselfoutinoven.

6. If smokeand fire persist,call fire department.

7. Ifthere is anydamage tocomponents,call an

authorizedservicer beforeusingrange.

Precautions

• Do notcookfood directlyon

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 resultinwindowglassbreakingor
shattedng.

• Do not slideroughmetal objectsacross rangetop

surface.Scratchingor metal markingcan result.

• Do notleave fat heatingunlessyou remainnearby.
Fat can igniteif overheated byspillingonto hot
surfaces.

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

• Do not userangetop surfaceas a cuttingboard.

• Do not userange for storageorasa 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 turnonthe surfaceelements.
Surface elements are located under the ceramic
cookingsurface and radiate heat throughthe
cooktop.It is normalforthe element to cycle on and
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.

REAR

0

OFF

HI

6

5

oe

O0

8

SURFACEELEMENT

CONTROLSETTINGS

SIM

5

HI

WHEN TO USE SETTING

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.

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.

6

Cookware Suggestions

What Should You Consider in Cookware?

Select

Flat bottomed cookware.

Pans with aluminum disk bottoms.

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

heavy enough to tiltpan.

Proper pan size.

Flat bottomed wok

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

Flat Pan Test

For best cookingresults,use a pan

with a flat bottom.To determine if

pan has a flatbottom.

1. Rotate a ruler along bottomof
pan. Ifpan is notfiat, gaps

between bottomof pan and
edge of rulercan be seen.

2. A small grooveor markona
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.

Correct Size

Mot-¢ than

I inch

overhang

COOKWARE

MATERIAL
Aluminum

Stainless Steel

Copper Clad I

Tin Lined

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

Oven Cooking Methods

Bake

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

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

offood. Bakecan be usedto cookfoods whichare normally
baked. Oven shouldbe preheated.

Broil

Upper element operates duringbroil.Broilcan be used to cookfoods
whichare normally broiled.Preheating isnot requiredwhen usingbroil.

Allfoods should beturned at least once exceptfish,which does 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?

o

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. If pan is hot, foodsticks.

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

Season meat after ithas browned.

Broilingdoes not requirepreheating.
Begincookingusingsuggested rack levels in Broilingsectiontotest

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

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 before turning
oven on.

1. Pullrackforward to stop

position.

2. Raise front edge of reck and pull
untilrack is out ofoven.

3. Place rack in new reck position.

• Curved edge of reck must be

towardrear ofoven.

/

l"

/•, /' : / ! i u X_',,. _ ',, _

%

%

Rack Position Guidelines for Baking,
Roasting and Braising

Rack

Position

2

3

4
5

6

Food Type

Puffpastryproducts,strudels,casseroles, muffins,

small porkloin and Eye of Round roast.

Halvedchickens,whomporktenderloin,Cornishhens,
potpies,frozen pizzas, quickbreads (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

1

2

3

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 longer than 12 hours

withoutany optionson ovencontrol beingtouched,thisfeature turns oven

off.Any time an optionistouched, 12-hourautomaticcancel is reset.

F m

code Possible Meaning

F1 Control failure
F2 Oven over temperature
F3 Sensor open or shorted

F9 Door latch circuitfailure

DOOR Door has not latched.

Oven temperature control adjustment
Yourrange iscalibratedat the factoryfor propertemperature. Due to
individualvadances and preferences, itmaybe necessarytoadjustoven

once ithas been installed.
When firstusingthe oven,followrecipe timesandtemperatures. Before

adjustingoven bakingtemperature,testa recipe,suchas ready-to-bake
biscuits,by settingoventemperature higher or lowerthan the suggested
temperature.The bakingresultsshouldhelp you todecide howmuch of a
temperature adjustmentisrequired.

An accurate digitalthermometeris necessaryto calibratetheoven. Store
purchasedoventhermometers do notaccuratelymeasure oventemperature.

Oventemperature can be increasedor decreased by 35 °F. Toavoidover

adjustingtheoven, onlyadjust thetemperature by 5 °F each time.

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

oven performance. Check for blockedheatvents. If itstillappears
oven is notperformingas expected, a calibrationmay be done.

1. Turnoven temperature knob to OFF.

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

3. A doubledigitwill displayrangingfrom -35 °F to 35 °F.

4. Immediately,presseither:

• • to increase oven temperature by5 °F

• • to decrease oven temperature by 5 °F

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

displaywiththeoffsettemperature.

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-diagnosticsystemalertsyouifthere 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 disconnectingpowerto the range for
approximately3 minutes.If the code continues to reoccurdisconnect
electricalsupplytorange and contact an authodzedservicer.

10

Display and Signals

iO

d_.mm L

IHIPJlna_

mi

Digital Oven Control

am PREHEAT It LOCKED

IIi

OVEN

CLEAN OFF

0

BROIL

WM

AKE

PUSH TOTURN

Clock also
displays time

of day.

LIGHTS DESCRIPTION

CLOCK Clockpad lightremainsonwhile timeof day is set.
TIMER ON/OFF Timer On/Off pad lightremainsonwhilethetimer

countsdown.

COOK/CLEAN Cook/CleanTime lightistumadonwhen entering

cookor cleantime. Lightremainson duringthe cook

TIME or cleancycle.
START

COOK/CLEAN

StartCook/Clean lightturnsonwhen enteringthe

time a cooking or cleaning cycle isto start.

PREHEAT

Lockedlighttums on and remains on when oven

LOCKED door islocked.Lockedlightflashes when door is

automaticallylockingor unlocking.
Oven On lightturnson and remainson while

OVEN ON oven is inuse. Oven lightdoes notmonitoroven

cavity temperature.

OVEN LIGHT Turns on whenOVEN LIGHT pad ispressed.

Preheat lightturns onand remainsonwhile oven
isheating to selectedtemperature.Lightshutsoff

when oven reachesand maintainstemperature.

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.

DISPLAY

BRL

CLN

END

DESCRIPTION

Displayswhen oven isbroilingorsetto broil.
Displayswhen oven isselfcleaningor

isset toselfclean.
Displayswhen oven hasreachedthe end ofa

bakingcycle.

11

Using the Oven Control

Digital Oven Control

ee Q
io Q

I PREHEAT I= LOCKED

I

OVEN

CLEAN OFF

a WM

BROIL

PUSH TO TURN

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.

Timer Signal

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

and returnto clock display.

Setting Electronic Clock

The 12 hourclockdoes not displayAM,PMor militarytime. When power
isconnectedorrestored,displayflashes until
RECALL OVEN TEMP/CLOCK pad is pressedor ,,=,
temperatureknobisturned.

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.

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 • paduntildesiredamountoftime displays.

• Time increasesin1minuteand 10 minute

increments.

• Timer beginscounting downautomatically im
aftertime is entered.

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

3.

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 untilnew timedisplays.

To cancel timer when remainingtime isdisplayedor when signalis

beeping, pressand holdTIMER ON/OFF pad.

12

Using the Oven Control (cont'd)

Baking

While oven is stillcool,remove any storeditemsfromthe oven cavity.

1. Place recks in desired positionand closeoven door.

2. Pushandturn oven temperature knobto =,

desiredtemperature. OVEN

• Oven indicatorlightwillturnon
and stay on. CLEANOFF

0 WM

• Temperature isdisplayedinthe clock BROIL

area in 5 degree increments.

• Temperature range is 170 °Fto 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 andplacefood inoven.

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

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

Broiling

Broilingsearsin naturaljuicesand providescharbroiledflavor.
To broil,center food on broilinggridand pan and place on properrackin

oven. Do notplace aluminumfoilover boilingpan, oven rackoroven
bottom.Oven door must be fully closed. Broilingdoes notrequire
preheatingsoyoucan place food inoven while itisstillcool.

1. Adjust oven recks to desired position.

2. Turnoventemperature knobto BROIL. ='

OVeN

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

i WM

• BRL will display. •

• 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 broil cyclewillcontinue.

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

I & w Nm ]

To avoidriskof personalinjury,

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.

How High or Low Can I

Set the Temperature?

Oven baketemperatorecanbe set from

170 °F to 550 °F. Some n_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.

13

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.

Baking

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

)reheatingthe oven.

1. Placefood in oven.

2. Press COOK/CLEAN TIME pad.

3. Press • orV pad untildesired lengthof timeis
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 ofday after approximately 15 seconds.

• Torecalloventemperature,pressRECALLOVEN TEMP/CLOCKpad.

5. Ovenwillautomaticallybegin toheat.

• Toadjust cooktime, pressCOOK/CLEAN TIME pad twicewhilethe

remainingcooktime is displayed.Cooktime canthen be adjusted.

• When cookingtime has elapsed an end of cyclesignal sounds

and END will be displayed. Oven no longermaintainscooking

temperature aftertimedbake is complete.

• Oven signalsounds 4 times, thenonce every 10 seconds until

oven controlknob isturned to OFF.

6. Turnknobto OFF to cancel baking.

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

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

Set oven tobeginbakingat a latertime.

1. Placefood inoven.

2. Press START COOK/CLEAN button.

• Default time displayed iscurrent timeof day.

3. PressA orV pad untildesiredtime displays.

• Start time can be set up to 11 hours and

59 minutesahead of currenttime of day.

4. Press COOK/CLEAN TIME pad.

5. Press• or • pad untildesired cookingtime

displays.

• 1 minuteminimumcookingtime.

• END willbe displayedwhen cookingtimehas elapsed.

6. Pushandturnoven temperature controlknobtodesired
temperature.

• Temperature displaysin 5° incrementsstartingat 170 =F

• Displaywill returnto time of dayafter 5 secondsof no input.

• START TIME and COOK TIME lightswillremainon, but

OVEN ON light will not turnon untilcooking begins.

7. Oven willautomaticallybeginto heat at selected starttime.

• OVEN ON lightwillturn onwhen oven beginsto heat.

• Toadjustcooktime, press COOK/CLEAN TIME padtwice while the

remainingcooktimeisdisplayed.Cook timecan then be adjusted.

• When cookingtime has elapsed an end of cyclesignalsounds

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

8. Turn knobto OFF to cancel baking.

14

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 is cool.

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 oftheself-cleancycle,theOVEN ON indicatorlightwill

shut off.

• At the end oftheself-cleancycle,theoven willstopheating,

however,ovenwillremainhot.

• The LOCKED indicatorlightwill remainon untilovenreachesa

coolertemperature. LOCKED lightwillflashwhiledooris

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

willbe hotto the touch. 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 willremainlocked,even

thoughthe cycle has stopped,untilthe oven cavityhascooled to a

lowertemperature.

1,

2.

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 personalinjury,
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.

15

Using the Oven Control (cont'd)

I A WARNINGI

To avoid riskof personalinjury,

do nottouchovenvents,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-clean cycle,

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 useshighoventemperatureto clean oven interior.
Set oven tobeginandendcleaningat latertime. Range controlbegins

the self-clean at yourspecifiedstarttime.

1. Prepare ovenfor self-cleaning(see belowleft). Oven bottom

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 arrowkeysto adjusttimeas necessary.

• Clean cycle can be set from twoto fourhoursinfive minute

increments.

• Default settingfor the cycleisthree hours.

7. Self-clean cycle isset.

• Oven cannot be useduntilcompletionoftheself-cleancycle.

• Self-clean cyclewill beginat selected start time.

• Toview starttime, pressthe START COOK/CLEAN pad.

• OVEN ON indicatorlightwill turnon when the self-cleancycle

beginsand willremainon untilthe end of the 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 shutoffwhendoorhasunlocked.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 ovenwill remain 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.

16

Cooking

Baking Guidelines

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

BAKING TIME GUIDELINES

Cake Pan Pan size
Type

Oval 7¾"x5¾"

13"x9¾"

Round, 6"

2" layer

8"

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

3

10

5

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. Shinypansworkbest

for cakes.
Cake baked in too large a pan

willbe thin and dry. Toosmalla
pan willbe undercooked or

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 placedondifferentracksso 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.

17

Cooking (cont'd)

Common Baking Problems

Ifyou begin to noticeconsistentproblemsrefer tothe chart belowfor possiblesolutions,ifresultsare still poor,

contactAmana Consumer Affairs at [phone].

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 otherorovenwalls.

(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 Incorrect rackposition.

Using shinymetal pans.
Temperatureset too low.

Cakes not done In center Temperature too high.

Pan too small.
Baking timetoo short.

Pan not centered in oven.

Cakes fall

Excessive shrinkage

Cakes high In middle
or cracked

Too much shorteningor sugar.
Too much or too littleliquid.

Temperaturetoo low.
Old ortoo littlebaking powder.

Pan too small,
Oven dooropened frequently(peeking).
Insufficientbaking,

Too littleleavening.
Mixingbattertoolong.
Pan too large.
Oven temperature too high.
Bakingtime too long.

Temperature set too high.
Overmixing.
Too much flour.
Pans touchingeach other or ovenwalls.

18

Cooking (cont'd)

Meat Basics

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

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.

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 to come
intocontactwithready-to-eat

foodssuch as fruitsor
vegetables.

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 meat should be
removedwhen 5 °F below the desiredfinaltemperature. While the meat sits
before carving, itwill continue to cookinternally,raisingthe last5 °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 riseslowly as the 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.

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.

19

Cooking (cont'd)

Broiling Guidelines

Broilingisa dryheat cookingmethodthatallowsa restaurantquality
charbroiledflavor.Meat isexposeddirectlytothe 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 recommended time, or untilthesurface is browned.

3. Turnmeat and continue broiling to desired internaltemperature.

4. Season, if desired.

5. Oven door MUST be fully closed.

Meat Cut

Recommended Internal

Temperature

Thickness

(Inches)

Weight

(pounds)

Distance Approximate

From Heat Cooking Time

(inches) (minutes)

BEEF
Chuck Shoulder Steak

Rib Eye Steak

Sirloin Steak

Pode_ouse S_ak

Filet Mignon (Tenderloin)

Flank Steak

Ground Beef Patties

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

¼

1

¾

1

1½

¾

1

1'/=

¾

1

t½

¾to1

¼to1

1to1¼

½
½to¾

¾to1

1to1¾
1 ½to3

2¼to4

¾to 1

1½to2

2to3

¼to½

1to1½

2to3
3t04

2to3
3to4

4to5

2to3
3to4
4to5

2t03
3to4
4to5

2to4

2to3

3to4

12to 14

8to 12

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

PORK

Chops, bone in

Chops, boneless
Tendedoin

Kabobs
Lean Ground Pork Patties

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.

¾

¾

1 inch cubes

½

m

½tol

4

4

4
4

4

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

1
1
1
1

160"F

170°F 1

1 ¼ pieces

½ x 4 inches

-- 3t04

-- 3to4

-- 3to4

-- 3to4

-- 3to4

-- 3t04

¼ each 3 to 4

10to 15
10 to 15
12 to 15

12to15
15 to 20
lOrD 15

12

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

20

Cooking (cont'd)

Roasting Guidelines

Tender cutssuch as riband loincutsare best cooked by dry heat methods,
such as masting. To mast:

1. Heat oven todesiredtemperature.

2. Place roastdirectlyfrom refrigeratorfat side upin a shallowroasting pan.

3. Insertovenproofmeat thermometer so tipis centered inthickest part of

roast.Make sure thermometer does not restinfat or on bone.

4. Remove roast 5 °F belowdesired degree offinishedinternal
temperature.

5. Transfer roastto carvingboardandtent looselywith aluminum foilfor
approximately 15 minutes.

Meat Cut

Recommended Internal Temperature Oven

Temperature

Weight I Approximate

Cooking Time

(pounds) (minutes)

BEEF

BonelessRumpRoast
"ripRoast

Eye RoundRoast
TenderloinRoast

Rib Roast

Rib Eye Roast

Very Rare 130°F

Rare 140°F
Medium Rare 145"F

Medium 160°F

Well Done 170°F
Very Well Done 180°F

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

4to6 45 to 60

325°F 4 to 6 26 to 42

6to8 23 to 35

350°F 4to6 18to 24

PORK

Loin Roast, horm-ln
Rib Roast, boneless

Tenderloin

Ham hone-in, cook-before-estlng

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

the likelihoodof Trichinosisand other
food-borne illnesses.

350°F 3to5
350"F 2 to 4

450°F 1/=to 1

325°F 7 to 8

20 minutes

per pound

LAMB

Shoulder
Rib Roast

RibCrownRoast,notstuffed
LoinRoast

Leg,FrenchedStyleor HaWShank

Medium-Rare 150°F
Medium 160°F

Well Done 170"F

325°F
375°F
375°F

325°F
325°F

3Yzto6

1½-2½

2to3

1t/4to 1_

5to7
7to9

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.

325 to 350°F
325 to 350°F

325 to 350°F
325 to 350°F

325 to 350°F
325 to 350°F

325°F

4to8

l'_to 1½

2

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

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.

21

Cooking (cont'd)

Braising Guidelines

Lesstender cuts such as thosefrom 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 oilinheavy 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 is fork 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

Oven Weight (pounds) Approximate

Cooking Time

Temperature OR Thickness (hours)

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

to reduce the likelihoodof food-
home illnesses.

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

3to5

3to5
3to5
2 inches

x 2 inches
x 4 inchesthick

to 1 inch thick

1 Y2 to 2 inches

thick

Meat shouldbe cooked to a
temperature of at least 160°F
to reduce the likelihood of food-
home illnesses.

325°F

3250F

325°F
325°F

1 inchthick

3 pounds

3 pounds

1 inchpieces

1 ¼1be.

1tolY4

1 _,/2to 2

1to1½

1¼to1½

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.

22

Care and Cleaning

I)oor

Removing Oven Door

1. Fullyopenoven door.

2. Push hinge locksdowntoward

door frame, tothe unlocked
position.

• This may requirea flatblade
screwdriver.

3. Close door to first stopposition.

4. Firmlygrasp bothsides of top of
oven door,NOT door handle.

5. Liftdoor up untilhinge arm is
clear ofthe slot.

Replacing Oven Door

1. Graspingdoor topfirmly,seat indentation ofhinge arm intobottom edge

ofthe hinge slot.

• Doorshould beat thefirststoppositionangle.

2. Fullyopen oven door.

3. Pushhingelocksupagainstthe frontframe ofthe oven cavityto locked

position.

4. Close oven door. Door Gasket

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.

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.

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

cleaningmaterial to cleanthe oven
gasket.Any damage or defects

occurringfrom attemptingtoclean or
removethe gasket are notcovered
bywarranty.

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

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

removedwhile cleaning.Do notallow

water or cleaningsolution to spillor

dripontogasket.

23

Care and Cleaning ( om,d)

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.

Replacing Oven Light

1. Disconnectelectricalsupply.

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.

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.

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 oven to cool.) Spdnkle with soap. Fill

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

Control knobs

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

Outside finish

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

notallow water to run down inside surface while cleaning.

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.

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

before replacing.

Oven racks

Storage drawer

24

Care and Cleaning (cont'd)

Caring for the smoothtop

For routinecleaning,allow top tocool beforecleansing.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 smoothtopcleaner conditioner providesa thinlayerof
protectivepolishthat helpstoprevent scratching.Do notuse a harsh cleanseror steel woolpad. Forspecific

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 plastic likea broad bag

Course particles, likesalt, become embedded
in top if trappedunder 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 notremoved,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 tostained area. Scrub
vigorously.Ifstain isnot removed, raapplycleaner

and repeat process
OR

makesure the surface iscool and put a small

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

25

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 oronline at www.amana com

Our stainlesssteelapplianceshave been factory finishedforhigh shine
and luster.To maintainthisqualityappearance:

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)

Can I use liquid

cleaners on my stainless

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

Citric acid permanently
discolors stainless steel.

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

finish:

• mustard

• tomatojuice

• marinara sauce

• citrus based sauces

• citrus based products

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 thefollowingharshcleaners:

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

product,etc.)

• citrus-besedcleaners

• scouringpads (metal, textured plastic,etc.)

These items can scratch,discolor,or permanentlytarnish surfaces.

3. Followuprinsingby immediatelydryingwith a soft,clean cloth. Thiswill

avoidwater spottingon stainlesssteelfinish.

e

Questions? Comments?
Concerns? Contact us!

www.amana.com

or call Consumer Affairs at

1-800-843-0304

26

Troubleshooting

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

ConsumerAffairsDepartment at 800-843-0304.

Topic Possible Cause Solution

OPERATION

Power outage

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

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

Normal Element cyclesto maintain proper heat and to prevent

damage to smoothtop.

Programming error Shut off power tooven for five minutes by switchingoff

circuitbreaker. Reset olrcuit breaker and try oven again.

Power outage Make sure appliance isplugged in. Verify that circuit

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

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

appliance bulb.

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

circuit breaker. Reset circuitbreaker and try ovenagain.

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

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

cool setting toquicken process.

Oven not clean after a self clean cycle Too much soil, grime leftin Wipe out and remove excess soil priorto running self-

oven clean cyde.
Soot remains inoven after Normal.

cycle

Locked light displayed Door locked If oven is hot, allowto coolrathe" than trying to force door

latch open.

Display flashing Power failure reset clock Press CLOCK.

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

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

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

used.

COOKING

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

Oven temperature too hot or cold

Va_ouscauses

Vaeduscauees
Vanouscauses

Calibrata oven tampera_re

oven has strong odor Normal

Not boiling or cooking fast enough Improperly sized cooking

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.

27

Troubleshooting (cont'd)

NOISE

Frequent cycling off and on of oven. N_Tnal
Cracking or popping sound Norma

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

Wet cookingutensilsor possiblespillage.

APPEARANCE
Scratches

Discoloration

Hot sugar or plastic melted to surface
Pattem fadlnghNeadng off

C_tty did or roughsurfaca on
cookingutensils

Shiny scratches

Did

Weterspots/marks

Usa recommended smoothtopcleaner
conditioner.

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

gentlyrubwith nonabrasive nylon pad.
Use recommended smonthtop cleaner

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

whitevinegar on the spot andlet sitfor a few
minutes.Rub withnonabrasive nylonpad. Wipe
off any excess with damp paper towel.

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

remove buildup and dirtfrom sm_othtop.

28