Frigidaire 318200830 User Manual

Electric Range

Slide-in Models

CONTENTS Page

Product Registration ........................................................ 2

Important Safety Instructions ..................................... 3-5

Selecting Surface Cooking Utensils .................................5

Specialty Pans & Trivets ................................................... 6

Canning Tips & Information ............................................ 6

Setting Surface Controls .................................................. 7

Ceramic Glass Cooktop ................................................ 7-9

Before Setting Oven Controls........................................... 9

Setting Oven Controls ....................................................10

Before Setting Warmer Drawer Controls ........................10

Setting Warmer Drawer Controls ............................. 10-11

Convection Cooking .......................................................11

Convection Roasting ..................................................... 11

Oven Baking ................................................................... 12

Air Circulation in the Oven ............................................. 12

Broiling ........................................................................... 13

General Cleaning ...................................................... 14-21

Changing Oven Light .....................................................21

Avoid Service Checklist ............................................ 22-25

Warranty .........................................................................26

318200830 (0203) Rev. D

Product Registration

The self-addressed PRODUCT REGISTRATION CARD should be filled in

completely, signed and returned to Electrolux Home Products North America.

Versión en español

Si desea obtener una copia en español de este Manual del Usuario, sírvase escribir a la dirección que se incluye a continuación. Solicite la P/N 318204006.

Thank you for choosing this appliance. The information contained within this Owner's Guide will instruct you on how to properly operate and care for your

range. Please read through the information contained in your literature pack to learn more about your new appliance.

Record Your Model and Serial Numbers

Record in the space provided below the model and serial numbers. The numbers are found on the serial plate located at the left of the range frame and are visible when the oven door is open or on the inside of the drawer along the side of the frame.

Model Number: __________________________________________________

Serial Number: __________________________________________________

Date of Purchase: ________________________________________________

This Owner's Guide contains general operating instructions for your range and feature information for several models. Your range may not have all the described features. The graphics shown are representational. The graphics on your range may not look exactly like those shown.

Electrolux Home Products Attn : Care Use P.O. Box 212378 Augusta, GA 30917

SLIDE-IN MODELS ONLY

• All ranges can tip.

• Injury to persons could result.

• Install anti-tip device packed with range.

• See Installation instructions.

Note: The instructions appearing in this Owner's Guide are not meant to cover every possible condition and situation that may occur. Common sense and caution must be practiced when installing, operating and maintaining any appliance.

Important: Keep a copy of your bill of sale. The date on the bill establishes the warranty period service be required. Place it where it can be easily retrieved. If service is performed while the appliance is under warranty, you may have to show your bill of sale.

To reduce the risk of tipping of the range, the range must be secured by properly installed anti-tip bracket (s) provided with the range. To check if the bracket (s) is installed properly, remove the lower panel or storage drawer and verify that the anti-tip bracket (s) is engaged. Refer to the installation instructions for proper anti-tip bracket(s).

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

Save these instructions for future reference.

This guide contains important safety symbols and instructions. Please pay special attention to these symbols and follow all instructions given. Here is a brief explanation of these symbols.

This symbol will help you to situations that may cause serious bodily harm, death or property damage.

This symbol will help you to situations that may cause bodily injury or property damage.

• Remove all tape and packaging wrap before using the appliance. Destroy the carton and plastic bags after unpacking the appliance. Never allow children to play with packaging

material.

• Proper Installation—Be sure your appliance is properly installed and grounded by a qualified technician in accordance in the United States with National Electrical Code ANSI/ NFPA No. 70—latest edition and local code requirements, and in Canada with CSA C22.1 PART 1—latest edition and local code requirements. Install only per installation instruc-

tions provided in the literature package for this appliance.

Ask your dealer to recommend a qualified technician and an authorized repair service. Know how to disconnect the electrical power to the range at the circuit breaker or fuse box in case of an emergency.

• User Servicing—Do not repair or replace any part of the appliance unless specifically recommended in the manuals.

All other servicing should be done only by a qualified technician to reduce the risk of personal injury and damage to the appliance.

• Never modify or alter the construction of a range by removing leveling legs, panels, wire covers, anti-tip brackets/screws, or any other part of the product.

• Do not leave children alone. Children should not be left alone or unattended in the area where an appliance is in use. They should never be allowed to sit or stand on any part of

the appliance.

• DO NOT TOUCH SURFACE UNITS, AREAS NEAR THESE UNITS, OVEN HEATING ELEMENTS OR INTERIOR SURFACES OF THE OVEN OR WARMER DRAWER (if equipped). Both

surface units and oven heating elements may be hot even though they are dark in color. Areas near surface units may become hot enough to cause burns. During and after use, do not touch, or let clothing or other flammable materials touch these areas until they have had sufficient time to cool. Among these areas are the cooktop, surfaces facing the cooktop, the oven vent openings and surfaces near these openings, oven door and window.

• Wear Proper Apparel—Loose-fitting or hanging garments should never be worn while using the appliance. Do not let

clothing or other flammable materials contact hot surfaces.

Never use your appliance for warming or

heating the room.

• Do Not Use Water or Flour on Grease Fires—Smother the fire with a pan lid, or use baking soda, a dry chemical or foam-type extinguisher.

Stepping, leaning or sitting on the door or

drawer of this appliance can result in serious injuries and may also cause damage to the appliance. Do not allow children to

climb or play around the appliance. The weight of a child on an open door may cause the appliance to tip, resulting in serious burns or other injury. An open drawer, when hot, may cause burns.

Do not use the oven or warmer drawer (if

equipped) for storage.

• Storage in or on Appliance—Flammable materials should not be stored in an oven, near surface units or in the drawer (if equipped). This includes paper, plastic and cloth items, such

as cookbooks, plasticware and towels, as well as flammable liquids. Do not store explosives, such as aerosol cans, on or near the appliance. Flammable materials may explode and result in fire or property damage.

Do not store items of interest to children in the

cabinets above the appliance. Children climbing on the range to reach items could be seriously injured.

• When heating fat or grease, watch it closely. Fat or grease may catch fire if allowed to become too hot.

• Use Only Dry Potholders—Moist or damp potholders on hot surfaces may result in burns from steam. Do not let the

potholders touch hot heating surface units or interior oven elements. Do not use a towel or other bulky cloth instead of a potholder.

• Do Not Heat Unopened Food Containers—Build up of pressure may cause the container to burst and result in injury.

• Remove the oven door from any unused appliance if it is to be stored or discarded.

• IMPORTANT—Do not attempt to operate the oven during a power failure. If the power fails, always turn the oven off.

If the oven is not turned off and the power resumes, the oven may begin to operate again. Food left unattended could catch fire or spoil.

IMPORTANT SAFETY INSTRUCTIONS (continued)

Electronic controllers can be damaged by cold

temperatures. When you use your appliance for the first time, or if it has not been used for a long period of time, make sure that it has been exposed to a temperature above 0°C/32°F for at least 3 hours before connecting it to the power supply.

IMPORTANT INSTRUCTIONS FOR USING YOUR COOKTOP

• Know which knob controls each surface heating unit.

• Use Proper Pan Size—This appliance is equipped with one or

more surface units of different sizes. Select utensils having flat bottoms large enough to cover the surface unit. The use of undersized utensils will expose a portion of the surface heating unit to direct contact and may result in ignition of clothing. Proper relationship of utensil to the surface unit will also improve efficiency.

• Utensil Handles Should Be Turned Inward and Should Not Extend Over Adjacent Surface Units—To reduce the risk of

burns, ignition of flammable materials, and spillage due to unintentional contact with the utensil. The handle of the utensil should be positioned so that it is turned inward, and does not extend over adjacent surface unit.

• Never Leave Surface Units Unattended—Boilovers cause smoking and greasy spillovers that may ignite, or a pan that has boiled dry may melt.

• Protective liners— Do not use aluminum foil to line oven bottom or any other part of the appliance. Only use aluminum foil as recommended for baking if used as a cover placed on the food. Any other used of protective liners or aluminum foil may result in a risk of electric shock or fire or a short circuit.

FOR GLASS COOKTOPS ONLY

• Do Not Clean or Operate a Broken Cooktop —If cooktop

should break, cleaning solutions and spillovers may penetrate the broken cooktop and create a risk of electric shock. Contact a qualified technician immediately.

• Clean Cooktop Glass with Caution—If a wet sponge or cloth is used to wipe spills on a hot cooking area, be careful to avoid a steam burn. Some cleaners can produce harmful fumes if applied to a hot surface.

• Avoid scratching the cooktop glass with sharp objects.

IMPORTANT INSTRUCTIONS FOR USING YOUR OVEN

• Use Care When Opening Door or Warmer Drawer (if equipped)—Stand to the side of the appliance when opening

the door of a hot oven. Let hot air or steam escape before you remove or replace food in the oven/warmer drawer.

• Keep Oven Vent Ducts Unobstructed. The oven is vented at the rear of the cooktop. Touching the surfaces in this area when the oven is operating may cause severe burns. Also, do not place plastic or heat-sensitive items on or near the oven vent. These items could melt or ignite.

• Placement of Oven/Warmer Drawer (if equipped) Racks.

Always place oven racks in desired location while oven/drawer (if equipped) is cool. Remove all utensils from the rack before removing rack. If rack must be moved while oven is hot, use extreme caution. Use potholders and grasp the rack with both hands to reposition. Do not let potholders contact the hot oven element or interior of the oven/warmer drawer (if equipped).

• Glazed Cooking Utensils—Only certain types of glass, glass/ ceramic, ceramic, earthenware, or other glazed utensils are suitable for rangetop service without breaking due to the sudden change in temperature. Check the manufacturer's recommendations for rangetop use.

• Do Not Use Decorative Surface Element Covers. If an element is accidentally turned on, the decorative cover will become hot and possibly melt. Burns will occur if the hot covers are touched. Damage may also be done to the cooktop.

FOR COOKTOPS WITH COIL ELEMENTS ONLY

• Do Not Immerse or Soak Removable Surface Heating elements— Surface heating elements should never be immersed in

water. Heating elements clean themselves during normal operation.

• Make Sure Drip Pans or Drip Bowls Are in Place—Absence of these pans or bowls during cooking may subject wiring or components underneath to damage.

• Do not use the broiler pan without its insert. The broiler pan and grid allow dripping fat to drain and be kept away from the high heat of the broiler.

• Do not cover the broiler or warmer drawer (if equipped) grid with aluminum foil. Exposed fat and grease could ignite.

• Do not touch a hot light bulb with a damp cloth. Doing so

could cause the bulb to break. Disconnect the appliance or turn off the power to the appliance before removing and replacing light bulb.

IMPORTANT INSTRUCTIONS FOR CLEANING YOUR RANGE

IMPORTANT SAFETY INSTRUCTIONS (continued)

• Clean the range regularly to keep all parts free of grease that could catch fire. Exhaust fan ventilation hoods and grease

filters should be kept clean. Do not allow grease to accumulate. Greasy deposits in the fan could catch fire. Refer to the hood manufacturer's instructions for cleaning.

• Cleaners/aerosols—Always follow the manufacturer's recommended directions for use. Be aware that excess residue from cleaners and aerosols may ignite causing damage and/or injury.

SELF-CLEANING OVENS:

• Clean in the self-cleaning cycle only the parts of the oven

SAVE THESE INSTRUCTIONS

listed in this owner's guide. Before self-cleaning the oven,

remove the broiler pan and any utensils stored in the oven.

• Do not clean the oven door gasket. The door gasket is essential for a good seal. Care should be taken not to rub, damage or move the gasket.

• Do not use oven cleaners. No oven cleaner or oven liner protective coating of any kind should be used in or around any part of the oven.

• Remove oven racks. Oven racks color will change if left in the oven during a self-cleaning cycle.

The health of some birds is extremely sensitive

to the fumes given off during the self-clean cycle of any range. Move birds to another well ventilated room.

Selecting Surface Cooking Utensils

For best result and energy conservation, choose cooking utensils that have these caracteristics:

Pans should have flat bottoms that make good contact with the entire surface element. Check for flatness by rotating a ruler across the bottom. There should be no gaps between the pan and ruler.

Note: Always use a utensil for its intended purpose. Follow manufacturer’s instructions. Some utensils were not made to be used in the oven or on the cooktop.

*GOOD

• Flat bottom and straight sides.

• Tight fitting lids.

• Weight of handle does not tilt pan. Pan is well balanced.

• Pan sizes match the amount of food to be prepared and the size of the surface element.

• Made of material that conducts heat well.

• Easy to clean.

* Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above recommended cookware requirements.

POOR

• Curved and warped pan bottoms.

• Pan overhangs unit by more than 2.5 cm (1”).

• Heavy handle tilts pan.

• Pan is smaller than element.

Specialty Pans & Trivets

Woks with flat bottoms suitable for use on your cooktop are available in most cookshop or hardware stores. Round-bottomed woks (with a support ring that does not extend beyond the heating element) may also be used. The metal ring was designed to support the wok safely when it is filled with large amounts of liquids (soup making) or fat (frying).

DO NOT use two

elements (if the cooktop is not equipped with bridge element) to heat one large pan such as a roaster or griddle, or allow cooking utensils to boil dry. The bottom surface of the pan in either of these situations could cause discoloring or crazing of the porcelain enamel range surface, and damage to the surface elements and/ or damage to the drip pans (if equipped).

DO NOT use a wok if it is equipped with a metal ring that extends beyond the surface element. Because this ring traps heat, the surface element and cooktop surface could be damaged.

For glass smoothtop models, only flat bottomed woks (without support rings) may be used.

Canning Tips & Information

Canning can generate

large amounts of steam. Use extreme caution to prevent burns. Always raise the lid to vent steam away from you.

Wire trivets: Do not use wire trivets. Cookware bottoms must be in direct contact with the surface elements.

1. Use tested recipes and follow instructions carefully. Check with your local Cooperative Agricultural Extension Service or a manufacturer of glass jars for the latest canning information.

2. Use flat-bottomed canners only. Heat is spread more evenly when the bottom surface is flat.

3. Center canner on the surface element.

4. Start with hot water and a high heat setting to reduce the time it takes to bring the water to a boil; then reduce the heat setting as low as possible to maintain a constant boil.

5. It is best to can small amounts and light loads.

Prevent damage to cooktop:

1. Do not use water bath or pressure canners that extend more than one inch beyond the edge of the surface element.

2. Do not leave water bath or pressure canners on high heat for an extended amount of time.

3. Alternate surface elements between each batch to allow the units and surrounding surfaces to cool down. Try to avoid canning on the same element all day.

Safe canning requires that harmful micro-organisms are destroyed

and the jars are sealed completely. When canning in a water bath canner, a gentle but steady boil must be maintained continuously for the required time.

Setting Surface Controls

1. Place the pan on the surface element.

2. Push in and turn the surface element control knob to desired setting.

3. The surface signal light will glow when one or more elements are turned on. Always turn the element off before removing the pan.

The suggested settings found in the chart beside are based on cooking in medium-weight aluminum pans with lids. Settings may vary when using other types of pans.

NOTE: All knobs shown in this owner's Guide are typical only

Setting Type of cooking

Note: The size and type of utensil used, and the amount and type of food being cooked will influence the setting needed for best cooking results.

Do not place plastic items such as salt and

pepper shakers, spoon holders or plastic wrappings on top of the cooktop when it is in use. These items could

melt or ignite. Potholders, towels or wood spoons could catch fire if placed too close to the element.

MAX (HI) Start most foods, bring water to a boil,

pan broiling

MEDIUM (5) Maintain a slow boil, thicken sauces

and gravies, steam vegetables.

MEDIUM - LOW Keep food cooking, poach, stew. (2-4)

MIN (1-SIM) Keep warm, melt, simmer.

Ceramic Glass Cooktop (some models)

The ceramic-glass cooktop has electric heating coils located below the ceramic glass surface. The design of the glass cooktop outlines the area of the surface heating unit below. Most importantly, make sure the diameter of the pan matches the diameter of the surface unit. Heat is transferred up through the surface of the cooktop. Only flat-bottomed pans should be used. The type and size of the cookware, number of surface units in use and the settings of the surface units are factors that will affect the amount of heat that will spread to areas surrounding the units. The areas surrounding the units may become hot enough to cause burns. The cooktop should not be used as a cutting board or work surface. Dropping heavy or hard objects on the cooktop may crack it. Pans with rough bottoms may scratch the cooktop surface. Placing foods directly on the smoothtop surface (without cooking utensils) is not recommended as difficult cleaning will result and foods may smoke and cause a potential fire hazard. Never use the griddle or similar cooking sheet on the ceramic glass cooktop.

NOTE: Due to the high intensity of heat generated by the surface elements, the glass surface will turn green when the element will be turned off. This phenomenon is normal and the glass will come back to its original white color after it has completely cooled down. (White glass cooktops only)

Ceramic Glass Cooktop (some models) (continued)

Types of heating units used

Depending on model, three types of heating units may be found under the ceramic glass cooktop:

- Regular (single coil) radiant elements of various diameters or shapes.

- Expandable type (double circuits) radiants elements of various diameters or shapes.

- Bridge expandable type (triple circuits) radiants elements of various diameters or shapes.

Regular Radiant Elements (some models)

The ceramic glass design shows the location of the heating surfaces. Control knobs are used to set the heat power levels; knobs need first to be pressed in when at OFF position, then turned to the desired heat settings. A glowing red surface unit extending beyond the bottom edge of the cooking utensil indicates the utensil is too small for the unit. The control knob does not have to be set exactly on a particular mark. Use the marks as a guide and adjust the control knob as needed. The hot surface and surface indicator lights will glow. Note: A built-in protector will automatically turn off the radiant and expandable radiant elements if the ceramic-glass temperature exceeds the set limit.

Expandable Radiant Elements (some models)

This heating unit combines the characteristics of a small and a large regular radiant heating unit. Its principal advantage is to allow small and large utensils to be used on the same heating unit, therefore increasing the cooktop flexibility. Heat power levels are adjusted by a special control knob that has a dual set of graduations; for small utensils use the small graduations; the inner surface only will be heating. For larger utensils use the larger graduations; the whole surface will be heating. The hot surface and surface indicator lights will glow when the heating unit is turned ON.

Note: During any heat setting of the outer radiant element, the inner radiant element cycles on and off with the outer element.

Bridge Radiant Elements (some models)

Its principal advantage is to allow you to create larger cooking zone for larger pan such as roaster, griddle or some other specialty pans.

To use the bridge element, turn the control knob on the larger graduations side. For full bridge element operation turn on the rear element also. To use only the front element, turn the control knob on the small graduations side.

Indicator Lights There are 2 different surface control lights that will glow on your range—surface indicator lights and hot surface indicator

lights.

The surface indicator lights, located on the control panel, glow when any surface unit is turned on. A quick glance at the lights after cooking is an easy check to be sure all surface controls are turned off.

The hot surface indicator lights, located under the glass cooktop, will come on as the surface cooking area heats up and will continue to glow until the glass cooktop has cooled down to a moderate level. The lights may remain on even though the controls are turned to OFF.

Ceramic Glass Cooktop (some models) (continued)

Setting Warm Zone Control (some models)

To Operate the warm zone

Your appliance is equipped with a warm zone. The purpose of the warm zone is to keep hot cooked foods at serving temperature. Always start with hot food. It is not recommended to heat cold food on the warm zone.

Use the warm zone to keep cooked foods hot such as: vegetables, gravies, casseroles, soups, stews, breads, pastries and ovensafe dinner

All food placed on the warm zone should be covered with a lid or aluminum foil to maintain quality. For best results, when warming pastries or breads, the cover should have an opening to allow moisture to escape. Do not use plastic warp to cover food.

Plastic may melt onto the surface and be very difficult to clean.

Use only dishware, utensils and cookware recommended for oven and cooktop use on the warm zone.

Unlike the surface elements, the warm zone will not glow red when it is hot. Always use potholders or oven mitts

when removing food from the warm zone as cookware and plates will not be hot.

Indicator Lights

The Surface indicator light is located above or below the warm zone control. It turns on when the control is set, and stays on until the control is turned off. The hot surface indicator light, located under the glass cooktop, will come on when the control is set and will continue to glow until the glass cooktop has cooled down to moderate level.

To Set the Warm Zone Control

Warm Zone Recommended

Food Settings Chart

Food Item Heating

Level

Breads/Pastries LO Casseroles LO Dinner Plate with Food LO Eggs LO Gravies LO Meats MED Sauces MED Soups (cream) MED Stews MED Vegetables MED Fried Foods HI Hot Beverages HI Soups (liquid) HI

1. To set the control, push in and turn the knob. The temperatures are approximate, and are designated by HI, MED and LO. However, the control can be set at any position between HI and LO for different levels of heating.

2. When done, turn the control to OFF. The warm zone will remain warm until the hot surface indicator

light goes off.

Temperature Selection

Refer to the chart for recommended heating levels. If a particular food is not listed, start with the medium level, and adjust as needed. Most food can be kept at serving temperatures by using the medium level.

Warm Zone

Bridge Element

Hot Surface Indicator Light

Expandable Element

Before Setting Oven Controls

Oven Vent Location

The oven is vented at the rear of the cooktop. When the oven is on, warm air is released through the vents. This venting is necessary for proper air circulation in the oven and good baking results. DO NOT block the vents. Doing so may cause cooking failures, fire or damage to the appliance

Arranging Oven Racks

ALWAYS ARRANGE OVEN RACKS WHEN THE OVEN IS COOL (PRIOR TO OPERATING THE OVEN). Always use oven mitts when using the oven.

To remove an oven rack, pull the rack forward until it stops. Lift up front of rack and slide out. To replace an oven rack, Fit the rack onto the guides on the oven walls. Tilt the front of the rack upward and slide the rack back

into place.

Setting Oven Controls

For oven settings, refer to the time or the electronic oven control section.

Before Setting Warmer Drawer Controls (some models)

Arranging Warmer Drawer Rack Positions

Set the warmer drawer rack in the vertical position as shown below:

The rack can be used in 2 ways:

• In the upright position to allow low profile food items to be placed both under and on top of the rack (for example, rolls or biscuits on top of the rack and a casserole dish under).

• In the Downward position to allow you to place light weight food items and empty dishware (for example, rolls or pastries and dinner plates).

Upright Position

Downward Position

Setting Warmer Drawer Controls (some models)

Note: The warmer drawer cannot be used during an oven self-cleaning cycle. The warmer drawer is equipped with a catch which

may require extra force when opening and closing the drawer.

Use the warmer drawer to keep hot foods hot such as: vegetables, gravies, meats, casseroles, biscuits and rolls, pastries and heated dinner plates.

To Operate the Warmer Drawer

The purpose of the warmer drawer is to keep hot cooked foods at serving temperature. Always start with hot food. It is not recommended to heat cold food in the warmer drawer. All food placed in the warmer drawer should be covered with a lid or aluminum foil to maintain moisture and softness. Do not cover crisp foods. Do not use plastic wrap to cover food. Plastic may melt onto the drawer and be very difficult to

clean.

Use only dishware, utensils and cookware recommended for oven use in the warmer drawer.

Always use potholders or oven mitts when removing food from the warmer drawer as cookware and plates will

be hot.

Indicator Light

The indicator light is located above or below the thermostat control knob. It turns on when the control is set, and stays on until the control is turned off. Make sure indicator light is off when removing food from drawer.

To Set the Thermostat Control

The thermostat control knob is used to select the temperature of the warmer drawer. It is located at the left side of the oven control. The temperatures are approximate, and are designated by HI, MED and LO. The control can be set to the three settings, or anywhere between.

1. To set the thermostat, push in and turn the knob to the desired setting.

2. For best results, preheat the drawer before adding food. An empty drawer will reach the LO setting in about 12 minutes, the MED setting in about 15 minutes, and the HI setting in about 18 minutes.

3. When done, turn the thermostat control to OFF.

Setting Warmer Drawer Controls (some models) (continued)

Temperature Selection

Refer to the chart in the side column for recommended settings. If a particular food is not listed, start with the medium setting. If more crispness is desired, remove the lid or aluminum foil. Most foods can be kept at serving temperatures by using the medium setting. When a combination of foods are to be kept warm (for instance, a meat with 2 vegetables and rolls), use the high setting. Refrain from opening the warmer drawer while in use to eliminate loss of heat from the drawer. Open only for adding or removing food.

Warmer Drawer Recommended Food Settings Chart

Food Item Setting Food Item Setting Food Item Setting

Bacon HI Ham MED Potatoes (baked) HI Biscuits MED Hamburger Patties HI Potatoes (mashed) MED Casseroles MED Pancakes, Waffles HI Poultry HI Eggs MED Pastries MED Roast (Beef, Pork, Lamb) MED Empty Dinner Plate LO Pies MED Rolls, soft LO Fish, Seafood MED Pizza HI Rolls, hard MED Fried Foods HI Pork Chops HI Vegetables MED Gravies MED

Convection Cooking (some models)

NOTE: The convection fan automatically turns off when the oven door is opened while oven is in a convection mode and resumes when the door is closed again.

The convection oven uses a fan located in the rear wall of the oven to circulate heated air around the food to be cooked. The controlled air flow pattern quickly seals the food surface retaining the natural juices and flavor. This method of cooking enables you to obtain the best culinary results when baking, thawing, dehydrating and roasting foods.

Convection notes:

1. Most recipes can be made with temperatures set at 13°C (25°F) lower than temperatures required for normal radiant cooking methods. Refer to the electronic oven control operating instructions included in section “Electronic Oven Control”. This can result in considerable reduction of food shrinkage and more tender meats.

2. Batch cooking is more convenient with better results.

3. Defrosting is quicker in convection mode when compared to regular radiant cooking.

4. Remember to use tested recipes with times adjusted for convection baking/roasting when using the convection mode. Times may be reduced by as much as 30% when using the convection feature.

Convection Roasting (some models)

When convection roasting, use the broiler pan and grid, and the roasting rack. The broiler pan

Roasting Rack

Grid

Broiler

Pan

will catch grease spills and the grid will help prevent grease spatters. The roasting rack will hold the meat.

1. Place oven rack on bottom or next-bottom rack position.

2. Place the grid in the broiler pan. The roasting rack fits on the grid allowing the heated air to circulate under the food for even cooking and helps to increase browning on the underside. Make sure the roasting rack is securely seated on the grid in the broiler pan. DO NOT use the broiler pan without the grid or cover the grid with aluminum foil.

Oven Baking

For best cooking results, heat the oven before baking cookies, breads, cakes, pies or pastries, etc... There is no need to preheat the oven for roasting meat or baking casseroles.

The cooking times and temperatures needed to bake a product may vary slightly from your previously owned appliance.

Baking Problems and Solutions Chart

Baking Problems

Cookies and biscuits burn on the bottom.

Cakes too dark on top or bottom.

Cakes not done in the center.

Cakes not level.

Causes

• Cookies and biscuits put into the oven before the preheating time is completed.

• Oven rack overcrowded.

• Dark pan absorbs heat too fast.

• Cakes put into the oven before preheating time is completed.

• Rack position too high or low.

• Oven too hot.

• Incorrect pan size.

• Pan not centered in oven.

• Range not level.

• Pan too close to oven wall or rack overcrowded.

• Pan warped.

Corrections

• Allow oven to preheat to the selected temperature before placing food in oven.

• Choose pan sizes that will permit 5.1 cm to 10.2 cm (2” to 4”) of air space on all sides when placed in the oven.

• Use a medium-weight aluminum baking sheet.

• Allow oven to preheat to the selected temperature before placing food in the oven.

• Use proper rack position for baking needs.

• Set oven temperature 25°F/12°C lower than recommended.

• Use pan size suggested in recipe.

• Use proper rack position and place pan so there is 5.1 cm to

10.2 cm (2” to 4”) of space on all sides of pan.

• Place a marked glass measuring cup filled with water on the center of the oven rack. If the water level is uneven, refer to the installation instructions for leveling the range.

• Be sure to allow 5.1 cm to 10.2 cm (2” to 4”) of clearance on all sides of each pan in the oven.

• Do not use pans that are dented or warped.

Foods not done when cooking time is up.

• Oven too cool.

• Oven overcrowded.

• Oven door opened too frequently.

Air Circulation in the Oven

For good air circulation in the oven and best baking results, center pans as much as possible. Allow 5.1 to 10.2 cm (2” to 4”) around the utensil(s) for proper air circulation and be sure pans do not touch each other, the door, sides or back of oven. The hot air must circulate around the pans for even heat to reach all parts of the oven.

• Set oven temperature 25°F/12°C higher than suggested and bake for the recommended time.

• Be sure to remove all pans from the oven except the ones to be used for baking.

• Open oven door only after shortest recommended baking time.

If using multiple pans, stagger as shown. If using one pan, place in center of oven.

Broiling

Broiling is a method of cooking tender cuts of meat by direct heat under the broil element of the oven.

Preheating

Preheating is suggested when searing rare steaks. (Remove the broiler pan before preheating. Foods will stick if placed on hot metal.) To preheat, set the oven control(s) to BROIL as instructed in the Owner’s Guide. Wait for the element to become red-hot, usually about 2 minutes. Preheating is not necessary when broiling meats well-done.

To Broil

Open door

to the “Broil Stop”

position when broiling.

Broil on one side until the food is browned; turn and cook on the second side. Season and serve. Always pull rack out to the “stop” position before turning or removing food.

Always pull oven rack out to the “stop” position before turning or removing food.

Determining Broiling Times

Broiling times vary, so watch the food closely. Time not only depends on the distance from the element, but on the thickness and aging of meat, fat content and doneness preferred. The first side usually requires a few minutes longer than the second. Frozen meats also require additional time.

Broiling Tips

Grid

The broiler pan and its grid allow dripping grease to drain and be kept away from the high heat of the broiler.

DO NOT use the pan without its grid. DO NOT cover the grid with foil. The exposed grease could ignite.

Should an oven fire occur, close the oven door and turn off the oven. If the fire

continues, throw baking soda on the fire or use a fire extinguisher. DO NOT put water or flour on

Broiler Pan

the fire. Flour may be explosive.

Broiler Clean-Up Tips:

• To make cleaning easier, line the bottom of the broiler pan with aluminum foil. DO NOT cover the broiler grid with foil.

• To prevent grease from baking on, remove the broiler pan from the oven as soon as cooking is completed. Use hot pads because the broiler pan is extremely hot. Pour off grease. Soak the pan in HOT, soapy water.

• Clean the broiler pan as soon as possible after each use. If necessary, use soap-filled steel wool pads. Heavy scouring may scratch the grid.

General Cleaning

Cleaning Various Parts of Your Range

Before cleaning any part of the range, be sure all controls are turned OFF and the range is COOL. REMOVE SPILLOVERS AND HEAVY SOILING AS SOON AS POSSIBLE. REGULAR CLEANING WILL REDUCE THE NUMBER OF MAJOR CLEANING LATER.

Surfaces

Aluminum & Vinyl

Control Panel and Trim Pieces

Glass, Painted and Plastic

Control Knobs, Body Parts, and Decorative Trim

Stainless Steel (some models) Oven Door & Drawer Front

Panel

Surface Elements and Drip Bowls

How to Clean

Use hot, soapy water and a cloth. Dry with a clean cloth.

Before cleaning the control panel, turn all controls to OFF and remove the control knobs. To remove, pull each knob straight off the shaft. Clean using hot, soapy water and a dishcloth. Rinse with a clean water and a dishcloth. Cover stubborn spots with an ammonia-soaked paper towel for 30 to 40 minutes. Rinse. Be sure to squeeze excess water from the cloth before wiping the panel; especially when wiping around the controls. Excess water in or around the controls may cause damage to the appliance.Be sure to rinse the cleaners as bluish stains may occur during heating and cannot be removed. To replace knobs after cleaning, line up the flat sides of both the knob and the shaft; then push the knob into place.

For general cleaning, use hot, soapy water and a cloth. For more difficult soils and built-up grease, apply a liquid detergent directly onto the soil. Leave on soil for 30 to 60 minutes.

Rinse with a damp cloth and dry. DO NOT use abrasive cleaners on any of these materials; they can scratch. To remove control knobs, turn to the OFF position; grasp firmly and pull straight off the shaft. To replace knobs after cleaning, line up the flat sides of both the knob and the shaft; then push the knob into place.

Cleaners made especially for stainless steel as Stainless Steel Magic, or other similar cleaners are recommended. Always follow the manufacturer's instructions. Be sure to rinse the cleaners as bluish stains may occur during heating and cannot be removed.

Surface elements can be unplugged and removed to make cleaning the drip bowls easier. The surface elements clean themselves when they are turned on. Food spilled on a hot element will burn off. Food spilled on a cold element can be cleaned with a damp

___

cloth SURFACE ELEMENT IN WATER. To remove surface element and drip bowls, follow the instructions under General Cleaning.

any remaining soil will burn off the next time element is used. NEVER IMMERSE A

Porcelain Enamel

Broiler Pan and Insert, Door Liner, Body Parts and Warmer Drawer and Drawer Cavity

To clean drip bowls, wash in hot, soapy water or in the dishwasher. Rinse and dry while still warm. Hard-to-remove, burned-on soils can be removed by soaking the drip bowls for about 20 minute in a slightly diluted liquid cleanser or solution made of equal parts ammonia and water. A nylon scrubber may be used after soaking. DO NOT use abrasive cleanser or steel wool, as they will scratch the surface. Always rinse with clean water and polish, and dry with a soft cloth. To replace drip bowls and surface elements, follow the instructions under General Cleaning.

Gentle scouring with a soapy scouring pad will remove most spots. Rinse with a 1:1 solution of clear water and ammonia. If necessary, cover difficult spots with an ammonia-soaked paper towel for 30 to 40 minutes. Rinse with clean water and a damp cloth, and then scrub with a soap-filled scouring pad. Rinse and wipe dry with a clean cloth. Remove all cleaners or the porcelain may become damaged during future heating. DO NOT use spray oven cleaners on the cooktop.

Ceramic Glass Cooktop (some models) (continued)

Special Caution for Aluminum Foil and Aluminum Cooking Utensils

1) Aluminum foil

Use of aluminum foil will damage the cooktop. Do not use under any circumstances.

2) Aluminum utensils

The melting point of aluminum being much lower than that of other metals, care must be taken when aluminum pots or pans are used. If allowed to boil dry, not only will the utensil be ruined, but also permanent damage in the form of breakage, fusing or marking may affect the ceramic glass surface.

Sliding aluminum or copper clad bottom pans on the cooktop can cause metal markings on the cooktop surface. These marks should be removed immediately after the cooktop has cooled using the cooktop cleaning cream. Metal marks can become permanent if not removed prior to future use.

Cookware (cast iron, metal, ceramic or glass) with rough bottoms can mark or scratch the cooktop surface. Do not slide anything metal or glass across the cooktop. Do not use your cooktop as a cutting board or work surface in the kitchen.

Do not cook foods directly on the cooktop surface without a pan. Do not drop heavy or hard objects on the glass cooktop, they may cause it to crack.

Things to Remember

1. AVOID using bleach and don’t use ammonia to clean the ceramic surface.

2. Do not put plastic items on warm cooking areas.

3. Never slide oven racks across cooktop surface. They may scratch or metalmark the cooktop.

4. If cooktop should break, do not use cooktop or attempt to clean it. Call your authorized

service technician immediately.

5. Never use a trivet or metal stand between the cooking utensil and the ceramic cooktop. The ceramic surface may be scratched, metal marked or etched by such items.

6. Sugary spills can cause pitting of your cooktop surface. Therefore, you must begin cleaning the spills while the cooktop is still hot. Use caution when following the steps below. a) Turn off all surface units and remove all pans immediately. b) Wearing an oven mitt, use a razor blade scraper to scrape the hot spill out of the cooking zone to

a cooler area on the cooktop.

c) Allow the cooktop to cool.

Use and Care of Glass Surface

.......... Problem ................................ Cause .....................................To Prevent .......................................... To Remove

..... Fine ”brown ................. Coarse particles (salt, ................... Clean cooktop after ...................... Tiny scratches are not removable.

..... lines“ (tiny .................... sand, sugar or grit) ......................every use.......................................They can be minimized by

..... scratches or ................... between bottom of ........................................................................... continual use of cleaner cream.

..... abrasions which ............ cookware and cooktop ...................................................................... Such scratches do not affect

..... have collected ............... that are not removed .........................................................................cooking.

..... soil) ............................... before cooking.

............................................ Using incorrect cleaning ..............Daily use of cleaner .......................

............................................ materials. ....................................cream.

..... Metal marking ..............Sliding or scraping ...................... Do not slide cookware .................. Apply cleaner cream

..... (mark or black ............... metal utensils or oven ................. across cooktop. ............................ with dampened paper

..... marks). .......................... shelves across cooktop. ..................................................................... towel to a cooled surface.

..... Brown streaks ............... Cleaning with a ........................... Use cleaner cream .........................Use a small amount of cleaner

..... and specks. ................... sponge or dishcloth ....................with clean, damp paper ................cream with clean, damp paper

............................................ that has been used ...................... towel. ...........................................towel.

............................................ for other kitchen tasks.

NOTE: Due to the high intensity of heat generated by the surface elements, the glass surface will turn green when the element

will be turned off. This phenomenon is normal and the glass will come back to its original white color after it has completely cooled down. (White glass cooktops only).

Ceramic Glass Cooktop (some models) (continued)

Use and Care of Glass Surface (continued)

Cleaning Materials for Ceramic Glass Cooktop

Some cleaning materials may contain an ingredient which can damage the cooktop. Use recommended materials only (see below). Cleaner cream should be used regularly. Prior to using your cooktop for the first

time, apply a cleaner cream to the ceramic surface. A sample of CERAMA BRYTE supplied with your range. More are available in stores if needed. Use only recommended cleaning products and follow these basic cleaning suggestions.

1. BEFORE THE COOKTOP IS USED. Thoroughly clean and saturate the cooktop with cleaner cream. a) Dampen clean paper towel and clean unit. b) Wipe off with another clean, damp paper towel; then wipe dry.

2. For normal daily cleaning, apply a dab of cleaner cream in the center of each unit-area to be cleaned. Start with approximately 1/8 teaspoon. (Apply more if needed). Then, proceed as stated above in (a and b).

3. Make sure bottom of cookware and cooking area are clean and dry.

4. Select heat settings and cookware large enough for food and liquid. This stops boilovers and spatterings.

5. Wipe up food spills and spatters before they burn into surface.

IMPORTANT Regularly use cleaner cream. If you run out of cleaner cream, use one of the cleansers listed.

Be sure to get a new supply of cleaner cream.

Never mix cleaning products! Mixtures may interact, with damaging or hazardous results.

® cleaner cream is

CERAMA BRYTE® (Cleaner cream for ceramic cooktops)

Do Use on Ceramic Glass Cooktop

1. Baking soda.

2. Non-impregnated plastic and nylon pads.

3. For burned on material, scrape with single-edged razor blade, held at a 30° angle.

4. Ceramic glass cleaning cream.

5. CERAMA BRYTE® cleaner cream.

Do not Use on Ceramic Glass Cooktop

1. Avoid pads, that can leave marks and scratches.

2. Avoid heavy-duty cleansing powders, these can scratch, depending on their abrasiveness and cleaning pressure applied.

3. Avoid chemical oven cleaners. These can etch the cooktop surface and are caustic.

4. Avoid rust stain removers containing hydrofluoric acid.

5. Avoid using bleach and don’t use ammonia.

Special Cleaning Instructions for Mineral Deposits and Discolorations Problem: A gray brown stain that is not removed when using cleaner cream. Cause: Condensation, when cooking, often collects and drips from cookware. The minerals found in water supply and foods may

cause a gray or brown film to develop on cooktop. This film is so thin it cannot be felt and appears to be under cooktop.

To Prevent: Daily and proper use of cleaner cream.

To Remove:

– Wet surface with water and sprinkle on cleaner cream. – Scrub with clean, damp paper towel until stain disappears. – Clean remaining paste away with damp paper towel. – Apply dab of cleaner cream and polish with a clean paper towel.

WARNING

– Do not use cleansers on a heated surface. Fumes could be hazardous. Wait for area to cool before cleaning. – Do not use cleaner cream to clean porcelain, paint or aluminium.

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