DCS WOUD230, WOU-130 User Manual

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WALL OVEN

FOUR MURAL

User Guide

Guide de l’utilisateur

HORNO DE PARED

Guía del usuario

MODELS:

WOU-130 WOUD-230

Contents

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Safety and warnings Introduction Using your oven - before you start Setting the clock Using the oven controls Oven modes Using your oven Positioning the shelves

Choosing the right bakeware Selecting mode and temperature Preheating your oven Using the oven modes

Using the meat probe

Automatic cooking Cooking guidelines Care and cleaning User preference settings Troubleshooting Service Limited warranty

2 5

6 7 8

10 11 12 12 13 16 18 20 30 34 37 39

Important!

SAVE THESE INSTRUCTIONS

The models shown in this user guide may not be available in all markets and are subject to change at any time. For current details about model and specification availability in your country, please go to our website www. dcsappliances.com or contact your local DCS Customer Care Representative.

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Safety and warnings

Operation

Your oven has been carefully designed to operate safely during normal cooking procedures. Please keep the following guidelines in mind when you are using your oven:

WARNING!

Electrical Shock Hazard Turn the oven off at the wall before replacing fuses or the oven lamp. Failure to do so may result in death or electrical shock.

WARNING!

Hot Surface Hazard Accessible parts may become hot when in use. To avoid burns and scalds, keep children away. Use oven mitts or other protection when handling hot surfaces such as oven

shelves or dishes. Use care when opening the oven door. Let hot air or steam escape before removing or replacing food. Do not touch heating elements or interior surfaces of the oven. Heating

elements may be hot even though they are dark in color. Interior surfaces of an oven become hot enough to cause burns. During and after use, do not touch, or let clothing or other flammable materials contact heating elements or interior surfaces of the oven until they have had sufficient time to cool. Other surfaces of the appliance may become hot enough to cause burns among these surfaces are the oven vent, the surface near the oven vent, and the oven door and window.

Failure to do so could result in burns and scalds.

Safety and warnings

Important safety precautions

To reduce the risk of fire, electrical shock, injury to persons, or damage when using the oven,

follow the important safety precautions listed below:

Read all the instructions before using the oven. Use the oven only for its intended purpose as

described in these instructions.

Proper installation: be sure your appliance is properly installed and grounded by a qualified

technician.

Isolating switch: make sure this oven is connected to a circuit which incorporates an isolating

switch providing full disconnection from the power supply.

Never use your appliance for warming or heating the room. Persons could be burned or injured or

a fire could start. Household appliances are not intended to be played with by children. Do not leave children alone. Children should not be left alone or unattended in the area where

the appliance is in use. They should never be allowed to sit or stand on any part of the appliance.

Children or persons with a disability which limits their ability to use the appliance, should have a

responsible person to instruct them in its use. The instructor should be satisfied that they can use

the appliance without danger to themselves or their surroundings. Do not place heavy objects on the oven door. Wear proper apparel. Do not wear loose fitting or hanging garments when using the appliance.

They could ignite or melt if they touch an element or hot surface and you could be burned. User servicing: do not repair or replace any part of the appliance unless specifically

recommended in the manual. All other servicing should be referred to a qualified technician. Storage in or on appliance: flammable materials should not be stored in an oven or near its

surface. Do not use water on grease fires. Smother the fire or flame or use a dry chemical or foam type

extinguisher. Use only dry oven mitts or potholders. Moist or damp potholders on hot surfaces could result in

burns from steam. Do not let potholders touch hot areas or heating elements. Do not use a towel

or a bulky cloth for a potholder. It could catch fire. Do not heat unopened food containers. They can build up pressure that may cause the container

to burst and result in injury. Safe food handling: leave food in the oven for as short a time as possible before and after

cooking. This is to avoid contamination by organisms which may cause food poisoning. Take

particular care during warm weather. Always keep oven vents unobstructed. Caution. Hot air can blow from the vent at the base of the oven as part of the oven’s cooling

system. Do not place aluminum foil, dishes, trays, water or ice on the oven floor during cooking, as this

will irreversibly damage the porcelain enamel.

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Safety and warnings

Placement of oven racks (shelves): always position racks (shelves) in the desired location while

the oven is cool (before preheating). If a rack (shelf) must be removed while the oven is hot, do

not let the oven mitts or potholder contact hot heating elements in the oven or the base of the

oven. Do not clean the door seal or cavity seals (gaskets) or use any oven-cleaning products on them.

They are essential for a good seal, which ensures that the oven operates efficiently. Care should

be taken not to rub, damage or move them. Do not use oven cleaners, harsh/abrasive cleaning agents, waxes, or polishes. No commercial

oven cleaner, oven liner, or protective coating of any kind should be used in or around any part of

the oven. Do not use harsh/abrasive cleaners, scourers or sharp metal scrapers to clean the oven

door glass since they scratch the surface, which may result in the glass shattering. Clean only the parts listed in this manual. Do not use a steam cleaner to clean any part of the oven. Before starting a self-clean cycle, remove oven shelves/racks, side racks/shelf supports, broiler

pan and all other cookware/utensils, and wipe up large food spills or grease deposits. During a self-clean cycle, the oven reaches higher temperatures than it does for cooking. Under

such conditions, the surfaces may get hotter than usual and children should be kept away. Do not store things children might want above the oven. Children could be burned or injured

while climbing on the oven to retrieve items. Do not install or operate the appliance if it is damaged or not working properly. If you receive a

damaged product, contact your dealer or installer immediately. Use only bakeware approved for oven use. Follow the bakeware manufacturer’s instructions. Never cover any slots, holes or passages in the oven bottom or cover an entire rack with materials

such as aluminum foil. Doing so blocks airflow through the oven and may cause carbon

monoxide poisoning. Aluminum foil linings may also trap heat, causing a fire hazard. The California Safe Drinking Water and Toxic Enforcement Act requires businesses to warn

customers of potential exposure to substances which are known by the State of California to

cause cancer or reproductive harm. Small amounts of harmful chemicals are given off in the

oven’s self-cleaning cycle from insulation and food decomposition. Significant exposure to these

substances can cause cancer and reproductive harm. Venting with a hood or open window, and

wiping out excess food spills prior to self-cleaning the oven reduces exposure.

Introduction

About your new oven

Thank you for buying a DCS by Fisher & Paykel built-in multifunctional oven. Now that it is

installed and ready to use, you will want to know everything about it to make sure you get

excellent results right from the start. This guide introduces you to all its features, as well as giving

you a set of cooking guidelines. We recommend you read the entire guide before using your new

oven, for both safety and for cooking success.

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Control panel

Door handle

Oven window

Upper oven

Lower oven (double models only)

Model & serial number

Self-clean latch

Door seal (gasket)

Cavity seal (gasket)

Broil element

Oven lights

Meat probe socket

Convection fan & concealed element

Lower concealed element

Door hinge

Oven vent

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Using your oven - before you start

Setting the clock

When your oven is connected to a power supply for the first time, a tone will sound and the

clock display will light up. The clock display will show ‘12:00’ and the colon ( : ) will flash. Next,

set the clock.

Important!

You must set the clock before you can use the oven.

To set the clock

While the colon (:) is flashing, rotate the

Press the CLOCK button to set the time, or wait eight seconds and it will set automatically.

PUSH TO

CLEAR

button until the correct time is showing.

Refer to ‘User preference settings’ for instructions on how to change between 12-hour and 24-

hour display.

Clock display

CLOCK button

- allows you to set the clock

PUSH TO

CLEAR

- turn this button to set the clock, timer, probe temperature, cook time, stop time

- press this button to clear the display

Using your oven - before you start

Using the oven controls

In double ovens, knobs on the left are for the upper oven and knobs on the right are for the

lower oven. Pushing the oven cavity selector button lets you toggle between the oven cavities,

for example if you are setting automatic programs.

TIMER button

COOK TIME button

STOP TIME button

PROBE button

CLOCK button

PUSH TO

Upper oven cavity display

Lower oven cavity display

Oven cavity selector button - press this

button (rotate/press)

CLEAR

button to toggle between upper and lower cavity settings

g, h,

and

are on double models only

decba

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Timer

You can use the timer at any time, even when you are not using the oven.

To set the timer

Press the TIMER button. The TIMER symbol and the colon will flash in the clock display.

Rotate the

eight seconds for the setting to be adopted and the timer will begin to count down.

To cancel the timer, press the TIMER button then the

When the set time finishes, the TIMER symbol and 0:00 will flash and the oven will beep. Press the

TIMER or

The timer does not turn the oven off.

PUSH TO

CLEAR

PUSH TO

CLEAR

button until you have the time you need. Press the TIMER button or wait

PUSH TO

CLEAR

button to stop the beeping and clear the timer.

button.

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Using your oven - before you start

Oven Modes

BAKING

TRUE CONV: fan plus fan element

A concealed heating element surrounding the fan in the rear of the oven heats air, which is then blown into the cavity. The consistent temperature ensures baking is well risen and evenly colored. Cookies are crisp on the outside and chewy in the middle, meat and poultry are deliciously browned and sizzling while remaining juicy and tender. Casseroles are cooked to perfection and reheating is quick and efficient (remove lid from casseroles). TRUE CONV is the mode to choose for multishelf cooking and complete oven meals. TRUE CONV is excellent for baking angel food cake.

CONV BAKE: fan plus upper and lower elements

The oven fan circulates hot air from the top outer and the lower concealed elements and distributes it around the oven cavity. Food cooked using the CONV BAKE mode tends to brown more quickly than foods cooked on the traditional BAKE mode. Use CONV BAKE at a low temperature –125 °F (50°C)– for drying fruit, vegetables and herbs. When cooking casseroles, remove lid.

BAKE: upper and lower elements

Heat comes from the top outer and lower concealed elements. BAKE is the traditional baking mode, ideal for cakes. If baking on two shelves, arrange dishes so no item is directly over another. BAKE is ideal for foods that require baking for a long time or at low temperatures, like meringues and rich fruitcakes.

CONV PASTRY: fan plus lower element

The fan circulates heat from the lower concealed element throughout the oven. Excellent for sweet and savory pastry foods, for moist breads and brownies and cookies that you want extra chewy.

PASTRY BAKE: lower element

Heat comes from the lower element only. This is a traditional baking mode, suitable for recipes that were developed in older ovens. For best results, bake on only one shelf at a time. It is perfect for foods that require delicate baking and have a pastry base, like custard tarts, pies, quiches and cheesecake or anything that does not require direct heat and browning on the top.

ROASTING

ROAST

This is a two-step program. The oven does not require preheating. An initial 20minute searing stage crisps and browns the roast and caramelizes the juices on the outside of the meat , then the temperature drops to the level you have preset for the remainder of the cooking period, producing a tender and juicy roast that is full of flavor. This mode is also great for cooking vegetables. Little browning takes place after the initial searing.

Using your oven - before you start

BROILING

BROIL: upper inner element

BROIL delivers intense heat from the inner region of the top element. Great when you need to quickly broil one to two portions of your usual favorites, like crispy chicken breasts or a steak.

MAXI BROIL: upper inner and outer elements

MAXI BROIL delivers intense heat from the entire top element. It is the most suitable mode for ‘finishing off’ many meals, for example browning the top of potato gratin and frittata. Use MAXI BROIL to toast bread or to broil your favorite chicken, fish and steak.

CONV BROIL: fan plus upper inner and outer elements

CONV BROIL produces food with a finish that is similar to a rotisserie. Meat, poultry and vegetables cook beautifully; food is crisp and brown on the outside while the inside remains moist and tender. Try using this mode for whole chicken or tenderloin of beef.

WARM WARM is a constant low heat of 165°F (75°C). Use it to keep cooked food hot, or to warm plates and serving dishes. To reheat food from cold, use TRUE CONV and change to WARM only when the food is piping hot, as this mode will not bring cold food up to a temperature high enough to kill any harmful bacteria.

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SELF CLEAN

This oven features a pyrolytic self-cleaning cycle that takes care of the mess and grime that is traditionally associated with oven cleaning. During self-cleaning, the oven reaches very high temperatures. This burns off and breaks down soil and grease deposits. A smoke eliminator and active venting system eradicates odor. For instructions on how to use SELF CLEAN, see the ‘Care and cleaning’ section.

Cooling fan

A cooling fan will come on automatically and blow air out below the oven door during the use of most oven modes. It may continue to run after the oven is switched off to keep the door and control panel cool.

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Using your oven

Positioning the shelves

Placing the telescopic sliding shelves on the side racks provides eight cooking positions to choose from. See the ‘Cooking guidelines’ for suggested shelf positions.

To position the shelves

8 7 6 5 4 3 2 1

Always position oven shelves BEFORE heating the oven. To remove a sliding shelf, grip it by its two front corners (making sure you are gripping the

wire shelf and the sliding frame together), tilt upwards and pull it out of the oven.

To place a sliding shelf in the oven correctly, position it so that the front bar is toward you, as

shown. Check that the sliding frame is not extended. Check the guard rail (as shown) to make sure the shelf is the right way up. Position the shelf so that it is level and the rear shelf tags on both sides of the sliding frame

rest on the side racks (as shown). Then push the sliding shelf all the way to the back of the oven, until the front shelf tags drop

into place. Note: generally, the shelf positions in the top of the oven are suitable for broiling. Those in the

middle or lower region of the oven are suitable for baking, roasting and casseroles. For your safety, the wire shelves and telescopic sliding frames are built together as one unit

and are not separable. This means that when placed properly on the side rack, the slides will

prevent the wire shelves from tilting when pulled towards you. To prevent the tags from lifting off the side racks, take care to slide the shelves forward

horizontally.

Shelf tag

Guard rail

Sliding frame (push fully into place)

Side rack

Front bar

Wire shelf

Mounting

slots

Side rack

Lock stud

Retaining wire

Using your oven

Choosing the right bakeware

The size, shape and material of the bakeware will affect the

baking time.

The three-piece broil/roast system provided with your

oven (consisting of the pan, grid and rack) has been

designed to reduce splatter and smoke, and is therefore

ideal for broiling and roasting. We suggest you place meat

on the broil/roast rack (on top of the pan and grid) to

allow hot air to circulate around it. This gives more even

browning and a result similar to a rotisserie. On occasions, you may want to use only two pieces of the

system. For example, when roasting a large turkey, use

only the pan and grid for greater stability. Metal bakeware results in the fastest baking time. Dark baking pans or those with a dull finish

absorb heat or brown food, especially on the base, faster than shiny pans. A shiny finish may work best for some cakes and cookies, as it reflects some heat and gives a less

intensive baking surface. If using dark baking pans, it may be necessary to reduce the oven temperature by 25°F (10°C). It

may also be necessary to extend the baking time by a couple of minutes. Insulated cookie sheets or baking pans may increase the length of baking time. Use glass or ceramic bakeware for foods that do not require a dark brown crust (eg soufflé or

lasagna).

Rack

Grid

Pan

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Using your oven

Selecting mode and temperature

To select a mode, turn the oven mode knob. To select a temperature, turn the temperature knob

clockwise.

For double ovens, knobs on the left are for the upper

oven and knobs on the right are for the lower oven.

See the ‘Cooking guidelines’ section for suggested

modes and temperatures.

Preheating your oven

Preheat your oven when using the following modes for baking: TRUE CONV, CONV BAKE, BAKE,

CONV PASTRY and PASTRY BAKE. These modes are equipped with a fast preheat: the oven will

heat to 350°F (175°C) in approximately 10 minutes and to 425°F (225°C) in approximately 15

minutes. When your oven is preheating, the selected temperature is displayed alternately with the actual

oven temperature. When the oven reaches the selected temperature, a beep will sound and the

temperature display will change from orange to white. If you want to increase the oven temperature during cooking, follow these steps to reactivate the

fast preheat:

Turn the oven mode and temperature knobs to OFF.

Wait for the display lights to go out.

Then select the new settings.

Using the oven modes

Using your oven

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Baking

For best results when baking, always preheat the oven to the temperature recommended in the

recipe. Make sure cake pans do not touch each other or the sides of the oven by staggering them across

shelves. If using the BAKE mode and baking on more than one shelf (eg layer cakes), stagger the cake

pans so one is not directly above another. TRUE CONV is good for multi-shelf baking as the temperature inside the cavity is even. Do not open the oven door until at least ¾ through the suggested baking time. When baking double the recipe, especially cookies, it may be necessary to increase the baking

time by a couple of minutes. The circulating air of convection (CONV) modes heats and browns foods more quickly than using

non-convection modes. When converting recipes from BAKE to CONV BAKE, the oven temperature can normally be

lowered by 25°F (10°C); the baking time will remain the same. For some recipes, it may work

better to reduce the baking time by several minutes and leave the oven temperature unchanged.

For recipes with longer baketimes (ie over an hour), best results may be achieved by reducing

both slightly. Food flavors and smells will not transfer between different foods cooked using convection

modes. As a general rule, TRUE CONV is excellent for turkeys and baking foods on multiple

shelves; CONV BAKE browns dishes well and is ideal for dishes cooked in under an hour; BAKE is

generally the mode to choose for delicate foods and those in the oven for longer than an hour.

Important!

Do not place aluminum foil, dishes with reflective qualities or any object on the oven floor as this will cause

a heat build-up which will irreversibly damage the porcelain enamel.

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Using your oven

Roasting

Using the ROAST mode will give you a tender and juicy roast that is full of flavor.

Place the meat on the broil/roast system on a shelf so that the top of the roast is in the center

of the oven or lower. Tender cuts should be cooked at a high temperature quickly, while tougher cuts require a

lower temperature for a longer time. Use the meat probe for perfect results – it takes the guesswork out of telling when your roast

is done. See the instructions on ‘Using the meat probe’. Thick pieces of meat take longer to cook than thin pieces of the same weight. Boneless, rolled or stuffed roasts take longer to cook than roasts containing bones. Poultry should always be well cooked with the juices running clear at an internal temperature

of 170°F (75°C). Roasting uses dry heat. Don’t add water to your roast as this has a steaming effect. Vegetables are excellent cooked on ROAST. You can also place them around meat on the broil/

roast system. Do this partway through cooking a large piece of meat which takes longer than

two hours to cook, so that you do not overcook the vegetables. Note that the vegetables will

brown and cook more slowly if they have missed the initial searing stage. In ROAST mode, the initial searing is too hot for roasting bags. Use TRUE CONV, CONV BAKE or

BAKE if you are using roasting or oven bags and follow the manufacturer’s guidelines.

Broiling

Using the BROIL, MAXI BROIL and CONV BROIL modes gives you a healthier alternative to

frying. It is also a great way to cook vegetables. CONV BROIL is especially suitable for foods

that you might normally pan-fry, barbecue or rotisserie. Always broil with the oven door

completely closed. Note that power levels are expressed as a percentage from LO (50% power)

to HI (100% power) in BROIL and MAXI BROIL modes. Most broiling is carried out on HI, but

you may want to reduce the heat to suit your needs. We recommend that you place food on

the three-piece broil/roast system. In BROIL and MAXI BROIL, best results may be achieved by

preheating the broiler for about five minutes before you begin cooking.

If you use glass or ceramic dishes and pans, be sure that they can withstand the high

temperature of the broiler. To prevent food sticking, spray the grid with a light coating of non-stick cooking spray. To avoid piercing the meat and letting juices escape, use tongs or a spatula when you turn the

meat halfway through the cooking time.

Using your oven

Tips for dehydrating fruit

To obtain high quality dried fruit, select only unblemished, ripe fruit. Wash fruit thoroughly and pat dry. Peel if desired. Fruit that is not peeled will take longer to dry.

Remove pits, stems or seeds if necessary. Place fruit on a baking tray on a shelf in the oven. We recommend using TRUE CONV or CONV BAKE at 125°F (50°C).

Tips for proofing bread

Your oven provides an ideal sealed environment for proofing bread. Preheat the oven on BAKE at 100°F (30°C). When you are ready to proof the dough, turn the

temperature OFF, leaving the oven mode knob at BAKE, and place the dough in a covered bowl

on a shelf in the warm oven. It will be the perfect temperature to proof dough. The oven is so

well insulated that it will stay warm for several hours.

Note: some recipes recommend putting water or ice in the oven with the bread dough during

baking. The additional moisture improves the bread crust. You must place the water or ice in a

heat resistant dish and on an oven shelf in positions 1 or 2. Do not put it directly onto the oven

floor. Placing water, ice or any dish or tray directly on the oven floor will irreversibly damage the

porcelain enamel.

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Using your oven

Using the meat probe

Use your meat probe to accurately judge when your meat is perfectly cooked. You can use the

probe on TRUE CONV, CONV BAKE, ROAST, CONV BROIL and BAKE modes.

Select the oven mode and temperature. Preheat the oven

if appropriate. Remember ROAST and CONV BROIL do not

require preheating.

Insert the metal probe horizontally into the center of the

thickest part of the fully defrosted meat. The thicker the

meat, the longer it will take to cook, so it is important that

the probe is measuring the temperature of the meat at its

thickest point. Make sure the probe does not touch bone (pull

probe away from bone ½ ”(1.5 cm), fat or gristle, as these will

heat up more quickly than the lean meat.

Place the meat on the broil/roast system.

When the oven has preheated (if required) to the set

temperature, place the broil/roast system in the oven and

insert the plug end of the meat probe into the probe socket,

using an oven mitt if the oven is hot. The probe socket is on

the left hand side of the oven, just under shelf position 7.

Make sure the probe is pushed completely into the socket,

then close the oven door.

Select the upper or lower oven for double models using the

cavity selector button.

Press the PROBE button on the control panel. The preset temperature of 150°F (65°C) and PROBE

will light up in the display. If you want to select a different internal food temperature from the

PUSH TO

preset temperature, rotate the

button while the PROBE symbol is flashing. For

CLEAR

temperature guidelines, see the ‘Cooking guidelines’ section.

During cooking, the display will show the actual internal temperature of the meat. To look at the

set internal temperature, press

The oven will beep and automatically turn off when the meat reaches the set internal

PROBE.

temperature. The temperature and oven mode displays will remain on and the oven light will go

out.

Return the oven to manual operation by pressing the

PUSH TO

CLEAR

and temperature knobs to OFF.

Metal probe

Plug

button. Turn the oven mode

Handle

Cable

To cancel the probe setting before the set temperature has been reached, press the

and then the

PUSH TO

CLEAR

button.

PROBE button

Using your oven

Tips for using the meat probe

You can use the meat probe with automatic cooking functions. If the meat reaches the set

temperature before the stop time is reached, the probe will turn the oven off. The internal temperature of the meat will continue to rise by 5-15°F (2-8°C) after you have

removed it from the oven, so allow for this in your calculations. Cover with foil and let it rest for

15 to 20 minutes.

Important!

Use only the meat probe supplied with your oven, purchased from your DCS dealer or replaced

under warranty by your nearest DCS authorized service agency. Hold the meat probe at the handle when inserting and removing it from food and the meat probe

socket. Remember to remove the meat probe from the oven before you start a self-clean cycle. Do not store the probe in the oven. Only use the probe with fully defrosted food. Wash the meat probe in mild soapy water. It is NOT dishwasher safe.

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Using your oven

Automatic cooking

Automatic time (delayed start) cooking will turn the oven on and off at times you have set.

To set automatic time cooking

Check that the clock shows the correct time.

In double ovens, choose the upper or lower oven. This is important.

Select the oven mode and temperature.

Decide how long the food will take to cook, allowing time for preheating if necessary.

Press the COOK TIME button and rotate the

do not need to set a start time.

Press the STOP TIME button, and rotate the

want the oven to stop cooking.

Note: you must set this stop time within eight seconds, or the cook time settings will be

automatically adopted. To cancel the cook time settings, turn the oven mode and temperature

knobs to OFF, as described in ‘Canceling automatic cooking’.

When automatic cooking is set

The oven mode and temperature knobs will still function (as during manual operation). You can

alter these before or during cooking, and you can manually turn the oven off before the set cook

time has finished. Before cooking starts, DELAY, AUTO and the current time will show in the clock display. The oven

mode and temperature displays will dim, and the oven light will be off. During cooking, AUTO, COOK TIME and the remaining cook time will show in the clock display.

The oven mode and temperature displays will be bright, and the oven light will be on.

PUSH TO

button to select this length of time. You

CLEAR

PUSH TO

button to select the time of day you

CLEAR

When automatic cooking has finished

When cooking has finished, the oven will beep and turn off. The temperature and oven mode

displays will dim, and the oven light will go off. COOK TIME and AUTO will flash in the clock

display. Turn the oven mode and temperature knobs to OFF. The oven light will stay on for eight seconds,

and then go off when the oven returns to manual operation.

Using your oven

Automatic stop cooking

You can set the oven to automatic stop cooking at any time during cooking, or when you turn

the oven on.

To set automatic stop cooking

Check that the clock shows the correct time.

In double ovens, choose the upper or lower oven. This is important.

Select the oven mode and temperature.

Press the STOP TIME button, and rotate the

oven to stop cooking.

When automatic stop cooking is set

During cooking, AUTO, COOK TIME and the remaining cook time will show in the clock display.

The oven mode and temperature displays will be bright, and the oven light will be on.

When automatic stop cooking has finished

When the cook time has finished, the oven will beep and turn off. The oven and temperature

displays will dim, and the oven light will go off. COOK TIME and AUTO will flash in the clock

display. Turn the oven mode and temperature knobs to OFF. The oven light will stay on for eight seconds,

and then go off when the oven returns to manual operation.

PUSH TO

button to select the time you want the

CLEAR

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Canceling automatic cooking

To cancel automatic time and automatic stop cooking, turn the oven mode and temperature

knobs to OFF. After eight seconds, the clock display will revert to the time of day, and the oven

will return to manual operation.

Important!

Avoid using foods that will spoil while waiting for the cooking cycle to begin. Typical foods to

avoid include those containing eggs and dairy products, cream soups, cooked and uncooked

meats, poultry and fish. If cooking will not begin immediately, place only very cold or frozen food in the oven. Most

unfrozen food should never stand in the oven for more than two hours before cooking begins. Do not allow food to remain in the oven for more than one hour after cooking finished. Automatic cooking is not suitable for food needing to be cooked in a preheated oven, eg delicate

baked goods.

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Cooking guidelines

The recommendations in the following charts are guidelines. A lot of factors affect the exact time and temperature required for baking, roasting and broiling. Follow the instructions in your recipe or on packaging and be prepared to adjust the oven settings and cooktimes to achieve the best possible results for you.

This chart will help you to match your cooking requirements to the most appropriate cooking mode. Note:

Recommended method Alternative method

TRUE CONV

CONV BAKE

BAKE

CONV

PASTRY

PASTRY BAKE

Baking

Bread (rolls)

one shelf two shelves

Bread (loaf)

Biscuits/Muffins/Sugar cookies

Cup cakes/Small cakes

Layer cake (8”/20cm or 9” /23cm round pans)

one shelf two shelves one shelf two shelves one shelf two shelves

Angel food cake Pound cake Layer cake (9”x13”/23x33cm pan)

Butter or chocolate cake Rich fruit cake Brownie (9”x13”/23x33cm pan) Meringues Fruit pie (two-crust)

Pumpkin pie

from scratch frozen

English custard tart Baked cheesecake Crème caramel and Crème

brulee (in ‘water bath’) Pie crust Quiche Pizza Lasagna Casserole Vegetables Complete oven meal

ROAST

BROIL

MAXI BROIL

CONV BROIL

Cooking guidelines

This chart will help you to match your cooking requirements to the most appropriate cooking mode. Note:

Roasting

Roast beef/pork/lamb Roast chicken (whole) Roast chicken (pieces) Roast turkey Vegetables

Broiling

Steak/Chops/Cutlets Fish Ground meat patties Vegetables

Toast

Recommended method Alternative method

TRUE CONV

CONV BAKE

BAKE

CONV

PASTRY

PASTRY BAKE

ROAST

BROIL

MAXI BROIL

CONV BROIL

US CA

Cooking guidelines

Shelf

TRUECONV

(single; multi) Temp °F Temp °C Time (min)

Baking

Bread

American sandwich loaf 9”x5”/23x13cm loaf pan

wholewheat loaf

- 9”x5”/23x13cm loaf pan

3 350 175 40-50

3 375 190 35-45

Cornbread 4 425 215 22-28 Biscuits 4 425-450 215-230 10-12 Muffins, large 3 375 175 23-30 English scones 4 425-450 215-230 10-12

Sugar cookies

Cup cakes/Small cakes Layer cakes, yellow, white & chocolate (8”/20cm round pans) Layer cake, yellow, white & chocolate (9”/23cm round pans)

one shelf two shelves three shelves

one shelf

two shelves

one shelf

two shelves

4 375 175 6-10 2 & 6 375 175 7-11 2, 4 & 6 375 175 8-12

4 365 185 13-18

4 340-350 170-175 32-38 4 & 6 340-350 170-175 32-38 4 340-350 170-175 27-33 4 & 6 340-350 170-175 27-33

Layer cake, yellow, white & chocolate (9”x13”/23x33cm

4 340-350 170-175 32-38

pan) Fatless sponge cake 4 350 175 30-40

Pound cake Brownie

(8”x8”/20x20cm pan) Angel food cake (10”x4”/25x10cm tube pan)

from scratch mix

from scratch

mix

2 325 160 70-80 2 350 175 48-58

4 350 175 20-25 1 325-350 160-175 50-60 1 350 175 37-47

Meringues 4 250-270 120-130 60-70

Fruit pie (two-crust)

Pizza

from scratch

frozen from scratch frozen

425 then

375 2 375 190 45-65 4 425-450 215-230 10-15 4 375 175 18-25

215 then 190

20 then 25

Lasagna 4 350-375 175-190 40-50 Casserole 3 350-360 175-180 60-90 Vegetables 4 350-375 175-190 30-60

Cooking guidelines

Shelf

CONV BAKE

Baking

Bread

Cornbread 4 400-425 210-215 20-25 Biscuits 4 400-425 210-215 8-10 Muffins, large 3 375 175 20-25 English scones 4 400-425 210-215 8-12

Sugar cookies 4 375 175 6-10 Cup cakes/Small cakes Layer cakes, yellow, white & chocolate (8”/20cm round pans) Layer cake, yellow, white & chocolate (9”/23cm round pans) Layer cake, yellow, white & chocolate (9”x13”/23x33cm pan)

Fatless sponge cake 4 325-350 160-175 30-40

Pound cake Brownie

(8”x8”/20x20cm pan)

Meringues 2 250 120 60

Fruit pie (two-crust)

Pizza

Lasagna 4 350-375 175-190 35-40 Casserole 3 350 175 60-90 Vegetables 3 or 4 350-375 175-190 30-50

American sandwich loaf 9”x5”/23x13cm loaf pan

wholewheat loaf

- 9”x5”/23x13cm loaf pan

one shelf

two shelves

one shelf

two shelves

from scratch mix

from scratch

frozen from scratch frozen

(single; multi) Temp °F Temp °C Time (min)

2 325-350 170-175 35-50

2 or 3 350-375 180-190 30-45

4 365 185 13-18

4 340 170 32-38

4 & 6 340 170 32-38

4 340 170 27-33

4 & 6 340 170 27-33

4 340 170 32-38

2 325 160 60-75 2 325-350 160-175 48-58

4 325-350 160-175 20-25

400 then 350

200 then 175

20 then 25

2 350 175 45-65 4 425 215 10-12 4 375 175 18-20

US CA

Cooking guidelines

Shelf

BAKE

(single; multi) Temp °F Temp °C Time (min)

Baking

Bread

American sandwich loaf 9”x5” /23x13cm loaf pan

wholewheat loaf

- 9”x5” /23x13cm loaf pan

2 or 3 350 175 40-50

2 or 3 375 190 35-45

Cornbread 4 425 215 22-28 Biscuits 4 425-450 215-230 10-12 Muffins, large 3 375 175 23-30 English scones 4 425-450 215-230 10-12

Sugar cookies 4 375 175 6-10 Cup cakes/Small cakes Layer cakes, yellow, white & chocolate (8”/20cm round pans) Layer cake, yellow, white & chocolate (9”/23cm round pans)

one shelf

two shelves

one shelf

two shelves

4 365 185 15-20

4 340-350 170-175 32-38

4 & 6 340-350 170-175 32-38

4 340-350 170-175 27-33

4 & 6 340-350 170-175 27-33

Layer cake, yellow, white & chocolate (9”x13”/23x33cm

4 340-350 170-175 32-38

pan) Fatless sponge cake 4 350 175 30-40

Pound cake

from scratch mix

2 325 160 70-80

2 350 175 48-58 Rich fruit cake 4 275-300 135-150 3-6 hrs Brownie (8”x8”/20x20cm

from scratch

4 350 175 20-25 pan) Angel food cake (10”x4”/25x10cm tube pan)

from scratch

mix

1 325-350 160-175 50-60

1 325-350 160-175 37-47

Meringues 2 250-270 120-130 60-70

Fruit pie (two-crust)

Pizza

from scratch

frozen from scratch frozen

425 then

375 2 375 190 45-65 4 425-450 215-230 10-15 4 375 175 18-25

215 then 190

20 then 25

Lasagna 3 or 4 350-375 175-190 40-50 Casserole 3 350-360 175-180 60-90 Vegetables 3 or 4 350-375 175-190 30-60

Cooking guidelines

US CA

CONV PASTRY

Shelf Temp °F Temp °C Time (min)

Baking

Pastry shell

Pumpkin pie

English custard tart

Baked cheesecake

Quiche

Pizza

Crème caramel Crème brulee

PASTRY BAKE

baked ‘blind’ bake pastry ‘blind’ then

add filling bake pastry ‘blind’ then add filling

(in ‘water bath’) bake pastry ‘blind’ then

add filling from scratch

frozen (in ‘water bath’) (in ‘water bath’)

4 350 175 20-30

4 then 2

350 then 375 350 then 275

175 then 190 175 then 135

20-30 then 30-35 20-30 then 25-35

3 300 150 55-60

4 350 175

20-30 then 20-30

4 425 215 10-15 4 350 175 18-25 3 350 175 35-40 3 275 135 40-45

Shelf Temp °F Temp °C Time (min)

Baking

Pie crust

English custard tart

Baked cheesecake

Quiche

Crème caramel Crème brulee

baked ‘blind’ bake pastry ‘blind’ then

add filling (in ‘water bath’) bake pastry ‘blind’ then

add filling (in ‘water bath’)

(in ‘water bath’)

4 375 190 20-30

375 then 300

190 then 150

20-30 then 25-35

3 325 160 55-60

4 375 190

20-30 then 30-35

3 350 175 35-40 3 275 135 40-45

Rich fruit cake 4 275-300 135-150 3-6 hrs

US CA

Cooking guidelines

Beef

Steaks - rare 7 HI 8-10 Steaks - medium 6 or 7 HI 10-15 Hamburger ground - patties 6 or 7 HI 12-15

Lamb

Chops - medium 7 HI 15-20 Chops - well done 7 HI 20-25

Pork

Chops - well done 7 HI 15-20 Ham steak 6 or 7 HI 15-20

Bacon 7 HI 4-7

Sausages

Sausages 6 or 7 HI 10-15

Fish

Filets 6 or 7 HI 8-12 Whole 6 or 7 HI 15-20

MAXI BROIL & BROIL

Shelf Broil setting Time (min)

Cooking guidelines

US CA

CONV BROIL

Beef

rare

Boneless roast 1-4 lb/ 450-1800g

Lamb

Chops - medium 6 or 7 400-440 200-225 15-20 Chops - well done 6 or 7 400-440 200-225 20-25 Rack - medium 5 400-410 200-210 20-30

Pork

Chops - well done 6 or 7 375-410 190-210 20-25

Chicken

Whole 3 340-360 170-180

Boneless pieces 5 350-375 175-190 30-50 Bone-in pieces 5 350-375 175-190 30-50

Fish

Filets 6 or 7 400-425 200-220 8-12 Whole 6 or 7 400-425 200-220 15-20

medium

well done

Shelf Temp °F Temp °C Time (min)

4 325 160

18-32 per lb/450g 25-40 per lb/450g 30-55 per lb/450g

30-35 per lb/450g

US CA

Cooking guidelines

Time (mins

per lb/

450 g) Best Mode

Probe

Temp °C

Probe

Temp °F

Oven

Temp °C

Oven

Temp °F

3 325 160 170-175 77-79 25-45 ROAST

Boneless - well done

Veal

3 325 160 150-160 65-70 20-43 ROAST

Medium

Well done 3 325 160 170-175 77-79 25-45 ROAST

Chicken

Whole 3 350-375 175-190 170 75 15-20 TRUE CONV

Shelf

Roasting meat

We recommend you use the meat probe to accurately judge when meat is cooked to your preference. ’Time per lb/450g’ is a

rough guide and should only be used to estimate when the meat will be ready. Cooking with ROAST, TRUE CONV, CONV BAKE,

and CONV BROIL will take less time than with BAKE.

Beef

Boneless roast - rare 3 325 160 130-140 54-60 18-32 ROAST

Boneless roast - medium 3 325 160 150-160 65-70 25-40 ROAST

Boneless roast - well done 3 325 160 165-175 74-79 30-55 ROAST

Prime or standing rib roast - rare 3 325 160 130-140 54-60 15-30 ROAST

Prime or standing rib roast - medium 3 325 160 150-160 65-70 20-35 ROAST

Prime or standing rib roast - well done 3 325 160 165-175 74-79 25-40 ROAST

Leg of lamb

With bone - medium 3 325 160 150-160 65-70 18-28 ROAST

With bone - well done 3 325 160 165-175 74-79 20-33 ROAST

Boneless - medium 3 325 160 150-160 65-70 20-35 ROAST

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