DCS WOT-130, WOT-230, WOTD-230, WOTD-227, WOT-127 User Manual

WALL OVEN

Use and Care Guide

MODELS:

WOT-227
WOT-230

WOTD-227
WOTD-230

WOT-127
WOT-130

1

A MESSAGE TO OUR CUSTOMERS

Thank you for selecting this DCS Professional Wall Oven. Because of this appliance’s unique features we have
developed this Use and Care Guide. It contains valuable information on how to properly operate and maintain
your new appliance for years of safe and enjoyable cooking.

To help serve you better, please fill out and submit your Ownership Registration by visiting our website at
www.dcsappliances.com and selecting “Customer Service” on the home page and then select “Ownership
Registration” or submit the enclosed Ownership Registration Card to the address below. In addition, keep this
guide handy, as it will help answer questions that may arise as you use your new appliance.

For your convenience, product questions can be answered by a DCS Customer Care Representative by phone:
1-888-281-5698, email: [e-mail]

or by mail:

Fisher & Paykel Appliances, Inc.
Attention: DCS Customer Care
5900 Skylab Road
Huntington Beach, CA 92647

www.dcsappliances.com

WARNING!

Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death.
Read the installation, Use and Care Guide thoroughly before installing, using or servicing this equipment.

WARNING!

If the information in this manual is not followed exactly, a fire or electrocution may result causing property damage,
personal injury or death. Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or
any other appliance.

WARNING!

To reduce the risk of injury to persons in the event of a grease fire, observe the following: Turn oven off first.
Smother flames with a close-fitting lid, cookie sheet, metal tray, baking soda or use a dry chemical or foam-type fire
extinguisher. Be careful to prevent burns. If the flames do not go out immediately evacuate and call the fire
department. Never pick up a flaming pan - You may be burned. DO NOT USE WATER ON GREASE FIRES, including
wet dishcloths or towels - a violent steam explosion will result. Use an extinguisher ONLY if:

1. You know you have a Class ABC extinguisher, and you already know how to operate it.

2. The fire is small and contained in the area where it started.

3. The fire department is being called.

4. You can fight the fire with your back to an exit.

SAFETY WARNING!

Turn off power circuit at service panel and lock out panel, before wiring this appliance.

PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE.

2

TABLE OF CONTENTS

SAFETY PRACTICES AND PRECAUTIONS

Read Before Using your new appliance 3~4

OVEN FEATURES 5

OPERATING INSTRUCTIONS

The Oven Display, Setting the Clock 6
Oven Modes After Preheat 7~8
Bake 8~9
Convection Bake 10~11
Convection Roast 12
Broil 13
Oven Lights & Timers 14~15
Food Probe 15~16
Child Safety & User Option 17

CARE AND MAINTENANCE

Oven Door, Interior, and Oven Racks 18
Replacing the Light Bulb 19
Control Panel & Oven Door Glass 19
Exterior Finish 20
Self Clean Mode 20~21

HOW TO OBTAIN SERVICE 22

WARRANTY 23-24

3

SAFETY PRACTICES & PRECAUTIONS

Our products are designed to be safe and reliable when properly cared for and used responsibly. When using this
professional-style appliance, use it with extreme care, as this type of appliance provides intense heat which can
increase the accident potential. Basic safety precautions must be followed when using kitchen appliances,
including the following:

■ Read this Use and Care Guide thoroughly before using your new appliance. This will help to reduce the risk of

fire, electric shock, or injury to persons.

■ Begin by insuring proper installation and servicing. Follow the installation instructions which came with this

appliance. Be sure to have a qualified technician install and ground this appliance before using.

■ Do not repair or replace any part of this appliance unless it is specifically recommended in this manual. All other

servicing should be referred to a qualified Service Technician. Service Technicians must disconnect the power
supply before servicing this appliance.

WARNING!

This appliance is for cooking. Never use the oven to warm or heat a room.

■ Be certain to use only dry pot holders: a moist or damp pot holder on hot surfaces may cause a steam burn

injury. Do not use a towel or other bulky cloth in place of pot holders.

■ Use only oven-proof types of bakeware in the oven, as non-suitable types are not heat safe and may break under

intense heat or drastic thermal changes, such as heating refrigerated food in a preheated oven.

■ Do not heat unopened food containers; a build up of pressure may cause the container to burst and could

result in injury.

■ To avoid burn injuries when using the oven, do not touch the interior surfaces of the oven or exterior area

immediately surrounding the door until it has had sufficient time to cool.

■ Do not touch or allow flammable material to touch the heating element. Even if it appears dark in color, it may

still be hot enough to cause burns or catch flammables on fire; allow sufficient time to cool.

■ Do not use aluminum foil to line any part of the oven. Using a foil liner could result in a fire hazard, or the

obstruction of the flow of ventilation air. Foil is an excellent heat insulator and heat will be trapped underneath
it. This trapped heat can upset the cooking performance. You may line the broil pan with foil. However, if you
cover the broil pan, be sure to cut slits in the foil for the grease holes in order to allow grease to drain through.

■ Children should not be left alone or unattended in an area where appliances are in use. They should never be

allowed to turn knobs, push buttons, sit or stand on any part of an appliance.

■ Children in walkers, or children crawling can be attracted to the oven door handle and may grab and open the

oven door. This can result in injury from the door being pulled open on a child, or severe burns if the oven is in
use and hot.

WARNING!

Do not store items of interest to children above or near the appliance. Children could be seriously injured if they
should climb onto the appliance to reach these items.

4

SAFETY PRACTICES TO AVOID PERSONAL INJURY

■ Never store anything in the oven. Flammable materials can catch fire, plastic items may melt or ignite and other

types of items could be ruined or damage the interior surface of the appliance.

■ Do not hang articles on any part of the appliance or place anything against the oven. Some fabrics are quite

flammable and may catch fire.

■ Do not use water on grease fires. Turn OFF the oven, then smother the fire with baking soda or use a dry

chemical or foam-type fire extinguisher.

■ Do not obstruct the flow of ventilation air to the appliance. Be sure a fresh air supply is available especially

during the self clean cycle.

■ For safety reasons and to avoid damage to the appliance, never sit, stand, or lean on the oven door.

■ Be careful not to rub, damage, move or remove the door gasket. A good seal is essential during cooking.

■ Place oven racks in desired position while the oven is cool. If a rack must be moved while

the oven is hot, do not let the pot holders contact the hot interior of the oven.

■ Place oven racks right side up to avoid any burns or spilling of food.

■ Clean the oven with caution. Avoid steam burns; do not use a wet sponge or cloth to

clean the appliance while it is hot. Some cleaners produce noxious fumes if applied to
a hot surface. Follow directions provided by the cleaner manufacturer.

■ Be sure the oven controls are turned off and the appliance is cool before using any type of aerosol cleaner on or

around the appliance. The chemical that produces the spraying action could, in the presence of heat, ignite or
cause metal parts to corrode.

■ Clean the oven frequently so that grease from cooking vapors does not accumulate on the oven interior.

■ Use care when opening a hot oven door to avoid severe burns, open slowly, allow the hot air or steam to escape

before reaching in to remove or replace any foods.

■ Never open the oven door with children near by. They could come into contact with the hot oven inner

surfaces, resulting in severe burns.

■ Keep oven vent ducts unobstructed. Allow proper ventilation.

■ For personal safety, wear proper apparel. Loose fitting garments or hanging sleeves should never be worn while

using this appliance. Some synthetic fabrics are highly flammable and should not be worn while cooking.

■ During and after use, do not touch the interior surfaces of the oven; allow sufficient time to cool.

■ During and after use, do not allow clothing or any flammable material to touch the interior surfaces of the oven,

as they may catch fire; allow sufficient time to cool.

■ During and after use, some exterior surfaces may become hot enough to cause burn injury if touched. These are

the oven vent openings and areas near these openings, oven window glass, and oven doors. Always use a
protective nonflammable cooking mitt or pot holder.

■ Condensation: During any cooking process there is a certain amount of moisture that evaporates from the food.

The amount of moisture that condenses on the oven depends on the moisture content of the food. The moisture
will condense on any surface that is cooler than the inside of the oven. While baking with an extremely moist
food product in the oven, condensation may collect on the oven near the control panel or the top of the door of
the oven(s) in use near the catalyst ducts.

5

OVEN FEATURES

The professional style Wall Oven meets our high standards of quality. Below are some of the special features of
your new home appliance. Our oven comes complete with 6 baking racks for a double oven, and 3 baking racks
for a single oven. A meat probe, 2 oven timers, timed and delayed cooking, hidden bake element, concealed
true convection element, concealed broil element, large oven window, synchronized oven lights, self cleaning
cycle, motorized oven door latch, sabbath mode, and child safety lock.

The WOT-227 and WOT-230 Models have a convection system and concealed broiler in the upper oven only
(tubular broil element used in the lower oven). The WOTD-227 and WOTD-230 models are fully featured units
with convection and concealed broiler in both upper and lower ovens.

LISTED

PROBE

CLOCK

TIMER 1

COOK
TIME

CONV.
BAKE

CLEAN

BAKE

BROIL

CONV.
ROAST

STOP
TIME

TIMER 2

OVEN
LIGHT

78

9

4

5

123

6

0

CANCEL

ELECTRONIC OVEN CONTROL

CATALYST
AIR DUCT

OVEN LIGHT

CONVECTION FAN

HIDDEN
CONVECTION
ELEMENT

BROIL
ELEMENT

DOOR
LOCK*

TOUCH PAD
FUNCTION KEYS

COOLING
BLOWER
VENTS

HIDDEN
BAKE
ELEMENT
(OVEN FLOOR)

FOOD
PROBE
(upper oven only)

SIX RACK POSITIONS:

6

5

4

3

2

1

*Door Lock only functions in the self clean mode
Single oven display shown

**Decal Sample:

(behind convection baffle)

SERIAL #
LOCATION**

GASKET

DYNAMIC COOKING SYSTEMS INC. HUNTINGTON BEACH, CA 92647
MODEL No: WOT-227SS
SERIAL No: RFH50035

STANDARD: UL 858 FOR HOUSEHOLD ELECTRIC RANGES

ELECTRICAL RATING
240/120 VAC, 60HZ 65NK
50 AMP, 1 PH E202017

6

OPERATING INSTRUCTIONS

You can use your new all electric wall oven in four cooking modes; bake, convection bake, convection roast, and
broil. On double models, both ovens can be used for cooking at the same time in any specified cooking mode or
modes, and you can use up to six oven rack positions in each oven. To help you decide which way to cook your
food, read through this information first. Remember this is a new oven and the control has been checked for
accuracy. Due to variations in temperature regulation between your old oven and your new DCS wall oven, you
may want to check your recipes for the correct time and temperature settings to insure satisfactory cooking
performance.

THE OVEN DISPLAY:

■ The clock digits and functions are on the left side of the oven display and are in blue.

■ The upper oven temperature digits and heating functions are in the middle of the display and are in red (on

double ovens).

■ The lower oven temperature digits and heating functions are on the right side of the oven display and are in red.

■ If you enter incorrect or incomplete information the oven will prompt you with Err in the clock digits and several

rapid beeps.

TO SET THE CLOCK:

1. Press Clock. The display will show time. Enter the correct time of day by pressing the number

keys.

2. About 5 seconds after the last number is entered, the new time will be set, or you may enter it immediately by
pressing clock again.

NOTE:
The clock cannot be set when the oven is in a timed mode (timed bake, timed convection bake, timed convection
roast, or clean).

After a power outage the clock will blink with the time when power was lost. All cooking modes will be
cancelled.

DOUBLE WALL OVEN CONTROL PANEL – WOT-227/230 MODELS

SINGLE WALL OVEN CONTROL PANEL – WOT-127/130 MODELS

DOUBLE WALL OVEN CONTROL PANEL – WOTD-227/230 MODELS

CLEAN

CANCEL

78

5

4

6

123

OVEN

CLOCK

0

LIGHT

BROIL

Upper Oven

ROAST

BAKE

PROBE

CONV.

CONV.

BAKE

9

Double

COOK

TIMER 1

CONV.

Lower Oven

CONV.

CLEAN

BAKE

ROAST

STOP

BAKE

TIME

TIME

TIMER 2

BROIL

CANCEL

CLEAN

CANCEL

78

5

4

6

123

OVEN

CLOCK

0

LIGHT

CONV.

BAKE

BROIL

Upper Oven

CONV.

BAKE

ROAST

PROBE

9

Double

COOK
TIME

TIMER 1

STOP
TIME

TIMER 2

BAKE

CANCEL

CLEAN

BROIL

Lower Oven

9

78

5

4

6

123

CLOCK

OVEN

0

LIGHT

BAKE

COOK
TIME

CONV.

BAKE

TIMER 1

CONV.

ROAST

TIMER 2

CLEAN

PROBE

CANCEL

BROIL

STOP
TIME

CLOCK

7

OPERATING INSTRUCTIONS

BAKE

––

in standard Bake mode, the bake element is on continuously (when temperature is below set

level) and the broil element is pulsed on and off (when temperature is below set level).

CONVECTION BAKE

––

in Convection Bake mode, the convection element is on continuously (when

temperature is below set level) and the hidden bake element is pulsed on and off (when temperature
is below set level). Convection bake mode is available in the upper oven only on WOT-227/230 Models
and in both ovens on WOTD model ovens.

CONVECTION ROAST

––

when Convection Roast is activated above 2000F, the convection element

is on continuously (when temperature is below set level), and the broil element is pulsed on and off
(when temperature is below set level). Convection roast mode is available in the upper oven only on
WOT-227/230 Models and in both ovens on WOTD model ovens.

BROIL

––

in Broil mode, the broil element is on continuously (when temperature is below set level).

CLEAN

––

in Clean mode, the bake and broil elements are pulsed on and off. The oven clean

temperature is approximately 850°F.

PROBE

––

on Bake, Conv. Bake, or Conv. Roast the temperature probe may be used by entering the

desired temperature of the food being cooked. When the temperature of the food reaches the
temperature set by the user, an audible tone is heard and the oven goes into standby mode.

NOTE:
Both ovens of the double wall oven can be used at the same time in any cooking mode.

OVEN MODES AFTER PREHEAT:

USING YOUR OVEN DURING SABBATH:

For those customers who observe Sabbath Holidays, the oven can be used to keep food warm over the Sabbath
Holiday period. This can be accomplished by selecting the Bake mode only and then setting the temperature the
oven is to maintain prior to the start of Sabbath Holiday. The oven will operate indefinitely and will not shut off
until the Cancel key is pressed.

Please be aware that there are restrictions in the use of ovens on the Sabbath and Holidays. If you are unfamiliar
with the laws of keeping food warm on the Sabbath or cooking on the Holidays, please call your Rabbi. Please
note that when the Holiday and Sabbath coincide, the Sabbath laws prevail.

1. The oven temperature may not be initiated, adjusted or turned off on the Sabbath.

2. On the Sabbath, in lieu of a “blech”, the oven controls should be covered. (Be careful not to cover vent openings
below the control panel.)

BAKE

CONV.

BAKE

CONV.

ROAST

BROIL

CLEAN

PROBE

8

OPERATING INSTRUCTIONS

BAKE:

The Bake mode uses hot air; there is no fan. The air movement comes from natural convection. As
the air heats, it moves to the top of the oven. Standard Bake mode is still the best overall time­tested standard for the most desired baking results.

Example of foods suitable for Bake mode:

- Appetizers

- Pies, Cakes

- Breads

- Desserts

- Main Dishes

- Oven Meals

- Poultry

- Roasts

To get the best results using Bake:

■ Follow the recipe amounts and ingredients, including the size and shape of the baking utensil recommended in

the recipe.

■ Do not open the oven door. Rather, use the interior light and look through the window.

■ Never use the oven for storage.

■ If you are using glass utensils, lower the temperature 25°F.

■ Use the oven timer, set it for the minimum time suggested.

3. All food should be placed in the oven before the Sabbath begins, since none may be placed in the oven during
the Sabbath.

4. On the Sabbath, the oven door may only be opened once, all the food removed and then closed. On the
Holidays, the oven door may be opened/closed at any time as often as desired.

5. On the Holidays, the temperature may be adjusted (but not initiated or turned off) at any time (because there is
a delay between the request and implementation).

NOTE:
Using convection will cycle the convection fan off when door is opened.

Please note that opening the oven door will cause the oven lights to turn on. This can be avoided by turning on
the lights at the control panel and leaving them on over the entire Sabbath Holiday.

On the Holidays, adjusting the oven temperature (once the oven is on) may be allowed. This can be done by
pressing the oven mode key and then entering a new temperature. Note that there is a slight delay (approxi­mately 5 seconds) between the time the new temperature is selected and the oven starts heating.

BAKE

9

OPERATING INSTRUCTIONS

After Preheating:

After Preheat only the broil and hidden bake
elements are used.

145°F

■

Beef, lamb & veal, (medium = 160°F)
steaks & roasts, medium rare*

160°F

■

Hamburger, meatloaf, pork, veal & lamb*

■

Pork chops, ribs & roasts*

■

Egg dishes

165°F

■

Ground turkey & chicken*

■

Stuffing & casseroles*

■

Leftovers

170°F

■

Chicken & turkey breasts*

180°F

■

Chicken & turkey whole bird, legs, thighs & wings*

■

Duck & goose*

TEMPERATURE GUIDELINES FROM FSIS (FOOD
SAFETY AND INSPECTION SERVICE)

Please note that this chart is to be used as a guideline only. Your recipe preference should take precedence.

* Take out 5° before internal temperature is reached and cover with foil. Let rest for 15 to 20 minutes.

DURING BAKE

BROIL
ELEMENT

HIDDEN
BAKE
ELEMENT

DURING PREHEAT

BROIL
ELEMENT

HIDDEN
BAKE
ELEMENT

USING THE BAKE MODE:

Standard bake mode uses the bake and broil heating elements.

1. Press upper or lower Bake function key. Press the number keys to
set a bake temperature from 100°F to 550°F.

2. Bake, Preheat and On will be displayed until the oven reaches
the set temperature. When it reaches the set temperature, it will
chime once and the words On and Preheat disappear. The oven
is now ready to cook. The word On will be displayed whenever
the oven requires more heat to maintain it’s set temperature.

NOTE:
When baking, if the OVEN DOOR IS OPEN, THE OVEN WILL NOT
HEAT. The word ON may appear in the display, but this only
indicates the oven is below set temperature, and will resume
normal operation when the door is closed.

The oven cooling blower(s) may come on and go off automat­ically when baking. The fan will stay on after Cancel is pressed,
until the unit has cooled.

9

7 8

4

123

CLOCK

0

5

6

OVEN
LIGHT

BAKE

COOK
TIME

9

7 8

5

4

6

123

CLOCK

OVEN

0

LIGHT

CONV.

CONV.

BROIL

CLEAN

BAKE

ROAST

STOP

CANCEL

PROBE

TIMER 2

TIMER 1

TIME

CONV.

CONV.

BAKE

BROIL

CLEAN

ROAST

BAKE

STOP

COOK

CANCEL

PROBE

TIMER 2

TIMER 1

TIME

TIME

10

OPERATING INSTRUCTIONS

CONVECTION BAKE:

Convection Bake uses the fan at the back of the oven to circulate the hot air in a continuous
pattern around the food for more precise baking. This circulating air heats and browns the surface
of the food, which allows most foods to be cooked at lower oven temperatures or in less time than
if baked at regular temperature in bake mode. Foods requiring a longer cooking time, such as
large pieces of meat or other foods, can be cooked in low-sided baking utensils. Air leavened foods, when baked
with convection, save you cooking time. Using multiple racks will save you time as you can cook more foods at
the same time. Remember to always Preheat the oven until the Preheat indicator turns off.

Example of foods suitable for Convection Bake:

- Breads

- Cookies (up to 6 racks at once)

- Muffins

- Pizzas

- Pies

To get best result using Convection Bake:

■ Follow the recipe amounts and ingredients, including the size and shape

of the baking utensil recommended in the recipe.

■ Do not open the oven door, rather use the interior light and look through

the window.

■ Never use the oven for storage.

■ Metal utensils give better results in convection than glass baking utensils.

■ Use the timer and set it for less than the minimum time in your recipe.

■ The first time you use a recipe in the convection mode, be sure to note the new baking time for future use.

■ Be sure to read the basic information on convection before using the oven for the first time.

■ Keep in mind that convection baking results vary. Standard bake often yields a more appetizing appearance in

food results compared to convection, but convection allows you to cook more food products at one time.

■ Convection Bake is recommended for most multiple rack cooking, especially three or more rack cooking. Many

foods can be prepared on several racks at the same time, such as cookies, muffins, cakes, pies, pizzas and others.

Converting Recipes to Convection Bake:

Low sided baking utensils will give the best results as the hot air can reach all sides of the food easier. The oven
temperature can remain the same as stated in the recipe, but the food should be cooked for a shorter period of
time. The temperature can usually be lowered 25°F and the food will probably take the same length of time as
the recipe states. If you find that food is adequately browned on the outside, but not done in the center, lower
the temperature another 25°F and add to the baking time. When reducing the temperature always check the
food for doneness a minute or two before the minimum time stated in the recipe, as time can always be added.
Some recipes will cook faster than others. There is no way to predict exactly how long each recipe will take when
you convert it to convection. Convection will be easier to use after you have used it a few times and become
accustomed to the way it cooks.

- Pastry Crusts

- Puff pastries

- Angel Food Cake

- Souffles

- Chiffon Cake

9

7 8

4

123

0

5

6

CLOCK

OVEN
LIGHT

CONV.

BAKE

CONV.

CONV.

BAKE

BROIL

CLEAN

BAKE

ROAST

COOK

STOP

CANCEL

PROBE

TIMER 2

TIMER 1

TIME

TIME

11

OPERATING INSTRUCTIONS

Selecting Utensils for Convection Bake:

Cooking by convection does not require any specially
designed baking utensil. However, consider the material,
the size and the shape of the utensil, as they will all affect
the baking time, the palatability and the appearance of
the finished product.

Metal bakeware (aluminum, steel and cast iron) all result
in the fastest cooking time and best end product.
Aluminum pans work well for all types of baked goods. For
the best browning when baking pies and breads, use a
pan with a dark or dull finish that absorbs heat. A shiny
finish works best for cakes and cookies, since it reflects
some of the heat and provides a less intensive cooking
surface. For roasting, use the bottom of the broil pan and
elevate the meat on a metal roasting rack. Glass ceramic
or glass utensils do not conduct heat as well as metal; so
use them for foods that do not require a dark brown crust
or crisping, such as souffles.

Baked items cook more quickly and evenly if they are individually smaller in size, i.e., two or three small foods do
better than one large piece. When single food items are baked, always center the food on the rack. If several
foods are being baked, space them evenly on the rack or racks.

USING THE CONVECTION BAKE MODE:

Convection Bake mode uses the convection and hidden bake heating elements.

1. Press Conv. Bake function key. Press the number keys to set a convection bake temperature from 100°F to 550°F.

2. Conv. Bake, Preheat and On will be displayed. The actual temperature in the oven will be displayed until it
reaches the set temperature. When it reaches the set temperature, it will chime once and the words On and
Preheat disappear. The oven is now ready to cook. The word On will be displayed whenever the oven requires
more heat to stay at the set temperature.

NOTE:
When cooking if the oven door is open, the oven will not heat. The word On may appear in the display, but this
only indicates the oven is below temperature, and will resume normal operation when the door is closed.

The oven cooling blower(s) may come on and go off automatically when cooking in convection bake. The fan

will stay on after Cancel is pressed, until the unit has cooled.

After Preheat:

After Preheat, only the hidden bake and convection elements will operate, along with the convection motor.

NOTE:
Please refer to the TEMPERATURE GUIDELINES FROM FSIS on page 9 when baking meat, egg
dishes or casseroles.

DURING CONVECTION BAKE

COOLING
FA N
VENT

HIDDEN
BAKE
ELEMENT

HIDDEN
CONVECTION
ELEMENT

CONVECTION FAN

9

7 8

4

123

CLOCK

0

CONV.

CONV.

BAKE

BROIL

CLEAN

ROAST

5

6

OVEN
LIGHT

BAKE

STOP

COOK

CANCEL

PROBE

TIMER 2

TIMER 1

TIME

TIME

12

OPERATING INSTRUCTIONS

CONVECTION ROAST:

If you prefer, you can roast meats more quickly using the Convection Roast mode. Keep in mind
that conventional bake is best for less tender meats requiring a longer, moist heat method of
cooking and for any meat cooked in a browning bag or covered roasting pans.

■ Use meat roasting charts in standard cookbooks for recommended times and temperatures or see

FSIS on page 9.

■ Preheating is not necessary.

■ For best results use with the food probe.

■ Place the roast fat side up to allow for self basting during the roasting.

■ Since meats continue to cook after being removed from the oven, remove the roast when it reaches a

temperature of 5° to 10° less than the desired temperature and cover for 15 to 20 minutes. It will also slice nicer
after the waiting time.

■ For poultry, be sure the meat is thawed completely prior to cooking. Due to the structure of poultry, partially

thawed or frozen poultry will cook unevenly.

USING THE CONVECTION ROAST MODE:

Convection Roast uses the broil and convection heating elements.

1. Press Conv. Roast. Press the number keys to set a convection roast temperature from 100°F to 550°F.

2. Conv. Roast, Preheat and On will be displayed. The actual temperature in the oven will be displayed until it
reaches the set temperature. When it reaches the set temperature, it will chime once and the words On and
Preheat disappear. The oven is now ready to cook. The word On will be displayed whenever the oven requires
more heat to stay at the set temperature.

NOTE:
When cooking if the oven door is open the oven will not heat. The word ON may appear in the display, but this only
indicates the oven is below temperature, and will resume normal operation when the door is closed.

Setting less than 200°F – If the oven is set to an operating
temperature less than 200°F, during preheat the hidden bake
element, hidden convection element, broil element, and the
convection motor will operate. After preheat, only the hidden
convection element, hidden bake element, and convection
motor are used.

Setting more than 200°F – If the oven is set to an operating
temperature of 200°F or more, then after preheat, the hidden
convection element, broil element, and the convection motor
will operate . The oven cooling blower(s) may turn off and on
automatically when in convection roast. The fan will stay on
after Cancel is pressed, until the unit has cooled.

NOTE:
Please refer to the TEMPERATURE GUIDELINES FROM FSIS on
page 9 when roasting meat.

DURING CONVECTION ROAST

COOLING
FAN VENT

BROIL
ELEMENT

HIDDEN
CONVECTION
ELEMENT

CONVECTION FAN

HIDDEN
BAKE
ELEMENT

CONV.

ROAST

9

7 8

4

123

0

5

6

CLOCK

OVEN
LIGHT

CONV.

CONV.

BAKE

BROIL

CLEAN

ROAST

BAKE

STOP

COOK

PROBE

TIMER 2

TIMER 1

TIME

TIME

CANCEL

13

BROIL:

Broiling is cooking by intense infrared heat supplied by the broil elements. It is an extremely tasty
way to prepare fatty type foods and healthier than frying.

Foods suitable for Broiling:

- Appetizers

- Meats, marinated meats, steaks...

- Poultry

- Fish

- Top Browning: Casseroles, Garlic Toast...

Tips:

- First remove excess fat from meats.

- Salt and Pepper before broiling.

- To keep fish or lean meats juicy, brush melted butter on the top.

- Foods requiring turning should be turned only once for best
results.

USING THE BROIL MODE:

Position rack on the number 4 or 5 rack position near the
broil element (position 6 is not recommended for the best
results). Use rack 2 or 3 for larger, thick pieces of meat. Place
food in oven on broil pan and remember you must leave oven door open to the Broil Stop position during
broiling or the oven will cycle off.

No need to preheat.

1. Press upper or lower oven Broil.

2. Press any number key and Hi will be displayed where you usually see
the temperature digits. You may leave it on Hi or set at any
temperature from 100°F to 550°F. (High is 550°F.)

3. The word On will be displayed whenever the oven broiler is heating.

The oven cooling blower(s) may come on and go off automatically
when broiling. The fan will stay on after Cancel is pressed, until the
unit has cooled.

NOTE:
Please refer to the TEMPERATURE GUIDELINES FROM FSIS on page 9
when broiling meat.

OPERATING INSTRUCTIONS

DURING BROIL

COOLING
FA N
VENT

BROIL
ELEMENT

9

7 8

4

123

CLOCK

0

5

6

OVEN
LIGHT

BAKE

BROIL

STOP

COOK

TIME

TIME

CONV.
BAKE

TIMER 1

CONV.

CLEAN

ROAST

PROBE

TIMER 2

BROIL

CANCEL

9

7 8

4

123

CLOCK

0

5

6

OVEN
LIGHT

CONV.

CONV.

BAKE

BROIL

CLEAN

ROAST

BAKE

STOP

COOK

CANCEL

PROBE

TIMER 2

TIMER 1

TIME

TIME

6
5
4
3
2
1

14

OPERATING INSTRUCTIONS

TO SET TIMER 1 OR TIMER 2:

NOTE:
TIMER 1 and TIMER 2 DO NOT TURN THE OVEN ON AND OFF, they are simply timers. Their function
is to alert you that the specified time has lapsed.

To turn an oven On and Off you must use the Clock. See the Timed Cooking and Delayed Timed
Cooking section of this manual (see page 14 and 15).

1. Press Timer 1 or Timer 2.

2. Press the number keys from 1 minute up to 11 hours 55 minutes. Pressing 1 to 59 will give that many minutes. 60
minutes is not allowed. Press 1, 0, 0 for 1 hour (1:00). Pressing 2, 1, 5 would give 2 hours, 15 minutes (2:15) etc.

3. One minute before the end of the set time the oven will chime once, then the display will show the remaining
seconds counting down.

4. At the end of the set time, End will display in the clock digits, and the oven will chime 4 times. It will chime twice
every 30 seconds for the next 5 minutes, then cancel the timer.

5. To manually cancel the timer; Press Timer 1 or Timer 2; then enter 0.

THE OVEN LIGHTS:

The oven lights operate in both ovens simultaneously for double wall ovens.

1. To see into the oven you may press Oven Light.

2. When you open an oven door, the lights in both ovens will come on (in a double oven).

NOTE:
When the oven is in the CLEAN mode the oven lights will not operate since the high self-clean temperatures would
shorten the bulb life.

USING TIMED COOKING

You can set the cooking time for the following modes: Bake, Convection Bake, and Convection
Roast.

Cook Time will automatically shut the oven OFF at the specified time and then will chime to signal
when it is done. First, set the oven to one of the above mentioned cooking modes (as described in
that section, see pages 8~13).

1. To set the oven to cook for a specific length of time, press Cook Time. The oven will display Cook
Time U for the upper or L for the lower oven (on a double oven). Set the cook time by pressing the number keys.
You may enter cooking times from 5 minutes up to 11 hours and 55 minutes. The display will then read Timed U
or L Oven (on a double oven).

2. If both ovens are operating, press the mode key for the oven you wish to time. EXAMPLE: If the upper oven is in
Bake mode and you want to time the upper oven, press Upper Bake then Cook Time and enter the time.

3. At the end of the cooking time the oven will turn off automatically, End will be displayed and the oven will
chime 4 times. The oven will chime once every minute for ten minutes. After that, the clock will return to time of
day.

OVEN
LIGHT

TIMER 2

TIMER 1

COOK

TIME

STOP

TIME

15

OPERATING INSTRUCTIONS

USING THE FOOD PROBE:

For more precise cooking, you may use the food probe to cook to the internal temperature of a
food product, (upper oven only on double oven) on WOT models.

1. Insert the tip of the food probe into the food. The first one inch of the probe is where the food temperature will
be measured, so position it accordingly into the center of the meatiest portion, one inch from bone. Do not
position it next to a bone in the meat, since this will affect the temperature.

2. Place the food product with the probe already inserted in the oven and insert the plug of the food probe into
the receptacle located at the top right front of the oven.

3. Approximately 5 seconds after inserting the probe’s plug into the oven receptacle, the flashing word Probe will
show in the display along with rapid beeping. Press the Probe key and enter a probe cooking temperature
between 100°F to 200°F using the number keys.

4. The display will show the actual temperature of the food.

USING DELAYED TIMED COOKING:

Delayed time is for setting the cooking time to start and stop at a later or more convenient time.

1. You must first set the oven to one of the above mentioned cooking modes. Only one oven at a time can be
delayed (on a double oven).

2. To set the oven to delay cook, press Cook Time. The oven will display Cook Time U or L Oven (on a double oven).
Set the cook time by pressing the number keys. You may enter cooking times from 5 minutes up to 11 hours and
55 minutes.

3. If both ovens are operating, press the mode key for the oven you wish to time. EXAMPLE: If the upper oven is in

Convection Bake and the lower oven is in Bake mode and you want to time the upper oven, press Upper Conv
Bake then Cook Time and enter the time.

4. Press Stop Time. The oven will display Stop Time U or L Oven (on a double oven). Enter the time of day you wish
the oven to stop cooking using the number keys. The display will read Delay Timed U or L Oven (on a double
oven) with the current time of day.

5. At the end of the cooking time, the oven will turn off, End will be displayed and the oven will chime 4 times. The
oven will chime once every minute for ten minutes. After that, the clock will return to the time of day.

FOUR EASY STEP TO REMEMBER HOW TO SET COOK TIME AND STOP TIME

NOTE: Between each step, you have less than 5 seconds to press the next button. Therefore, before
starting, read the following steps to get acquainted with the procedure and know beforehand
what temperatures and times you want to press so you will not delay between each step.

1. MODE: press one: Bake, Convection Bake, Convection Roast

2. TEMPERATURE: Press in temperature.

3. COOK TIME: Press Cooktime, then press how long the recipe is required to Bake, etc.

4. STOP TIME: Press Stop Time, then press what time you want the oven to turn off.

(Example: For 5:00 pm, press 5 0 0.)

NOTE: To start over, press Cancel.

PROBE