Frigidaire BFEF374JIS1 Owner’s Manual

Electric

CONTENTS Page

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

importantSafety Instructions.....................................3-4

installation nstructions ..............................................5-6

Oven Light ................................................................. 6

Surface Light ..................................................................6

Circuit Protection ............................................................ 7

Setting SurfaceControls .................................................7

Selecting Surface Cooking Utensils ................................ 7

Specialty Pans& Trivets.................................................. 8

Canning Tips & Information ........................................... 8

Indicator Light ................................................................9

Models with Touch Pad Control...................................... 9

Oven Baking.................................................................... 9

Air Circulation................................................................ 10

Convection Cooking...................................................... 10

Convection Roasting .................................................... 10

SpeedBakeCooking System (somemodels) ................ 11

Broiling .......................................................................... 12

Oven Settings................................................................ 12

CeramicGlassCooktop ........................................... 13-16

Cleaningthe appliance............................................ 17-20

ToRemoveand Replacethe Oven Door ........................ 20

RemovableOuterDoor Glass Panel..............................21

ToRemove/ReplaceStorageDrawer .............................21

Warmer Drawer (some models)............................... 22-23

Avoid ServiceChecklist ........................................... 24-27

Warranty........................................................................28

Visit the Frigidaire Web Site at:

http ://www, frigidaire,com

READ AND SAVE THESE iNSTRUCTiONS 318200413 (0203) Rev. E

Product Registration

The self-addressed PRODUCT REGISTRATION CARD should befilled in

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

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 inthe space provided belowthe model and serial numbers. The numbers are found on the serial plate located atthe right of the range frameand are visible when the drawer isopen.

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.

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. Placeit

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.

O 2001 Eiectroiux Canada Corp.

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 isa 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 range. Destroy the carton and plastic bags after unpacking the

range. Never allow children to play with packaging material.

• Proper Installation--Be sure your appliance is properly in- stalled and grounded by a qualified technician in accordance

with CSA C22.1 PART 1 -- latest edition and local code requirements. Install only per installation instructions provided

in the literature package for this range.

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 range.

• Never modify or alter the construction of a range by remov- ing panels, wire covers or any other part of the product.

Stepping, leaning or sitting on the door or

drawer of this range can result in serious injuries and may also cause damage to the range. Do not allow children to climb or play around the range. The weight of a child on an open door may cause

the range to tip, resulting in serious burns or other injury.

_Do not use the oven for storage.

• Storage in or on Appliance -- Flammable materials should not be stored in an oven, near surface units or in the storage drawer. This includes paper, plastic and cloth items, such as cookbooks, plasticware and towels, aswell as flammable liquids. Do not store explosives, such as aerosol cans, on or near the range. Flammable materials may explode and result in fire or

property damage.

_Do not store items of interest to children in the cabinets above a range or on the backguard of a range.

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

• 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. 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.

• When heating fat or grease, watch it closely. Fat or greasemay 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 pres- sure may cause the container to burst and result in injury.

• Remove the oven door from any unused range 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 will begin to operate again. Food left unattended could catch fire or

spoil.

Electronic controllers can be damaged by cold

temperatures. When you use your range 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 SAFETY INSTRUCTIONS (continued)

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.

• 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 range. Only use aluminum foil as

recommended for baking if used as a cover placed on the food. Any other use of protective liners or aluminum foil may result in a

risk of electric shock or fire or a short circuit.

• Glazed Cooking Utensils -- Only certain types of glass, glass! ceramic, ceramic, earthenware, or other glazed utensils are suit- able for rangetop service without breaking due to the sudden change in temperature. Check the manufacturer's recommenda- tions for rangetop use.

FOR GLASS COOKTOPS ONLY

• Do Not Cook on 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 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.

Keep Oven Vent Ducts Unobstructed. The oven is vented between the cooktop and the backguard. 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 Racks. Always place oven racks in desired location while oven 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.

• 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 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 range or turn off

the power to the range before removing and replacing light bulb.

IMPORTANT INSTRUCTIONS FOR

CLEANING YOUR RANGE

• 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 recom- mended 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 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. Care should be taken not to rub, damage or move the gasket.

IMPORTANT INSTRUCTIONS FOR USING YOUR

OVEN

• Use Care When Opening Door-- Stand to the side of the range when opening the door of a hot oven. Let hot air or steam escape

before you remove or replace food in the oven.

SAVE THESE INSTRUCTIONS

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 colour will change if left in the oven during a self-cleaning cycle.

_The health of birds is sensitiveextremely to the fumes given off during the self-dean cycle of any range.

Move birds to another well ventilated room.

some

Installation Instructions

Installation and service must be performed by a qualified technician.

IMPORTANT: Save for the local electrical inspector's use.

Read and save these instructions for future reference.

Clearances and Dimensions a. Provide adequate clearances between the range and adjacent combustible surface (1.3cm (1/2") to the cabinet sidewalls and

the rear wall). b. Location--Check location where the range will be installed. Check for proper electrical supply and the stability of floor. c. Dimensions that are shown must be used. Given dimensions provide minimum clearance. Contact surface must be solid and

level.

RANGE DIMENSIONS

FRONT ;:=:: SIDE

VIEW VIEW

24"

30"

61 cm

24"

76.2 cm 30"

B C

63.5 cm 61 cm 25" 24"

78.7 cm 76.2 cm

31" 30"

Minimum to 1.3 cm

walE on eithel (18") either side of

side of range. /

(36")

[ange.

I_- A

rangetop.

___ cm (26")

(36 ± 118")

76.2 cm (30") Minimum clearance between the top of the cooking surface and the bottom of an unprotected wood or metal cabinet; or 61 cm (24") Minimum when bottom of wood or metal cabinet is protected by not lessthan 0.64 cm (1/4") flame

retardant millboard covered with not lessthan 0.038 cm (0.015") stainless steel, 0.061 cm (0.024") aluminum or 0.051 cm (0.020") copper. 1.3 cm (1/2") clearance is the minimum for the rear and sides of the range. Follow all dimension requirements

provided above to prevent property damage, Potential fire hazard, and incorrect countertop and cabinet cuts.

To eliminate the risk of burns or fire by reaching over heated surface units, cabinet storage space located above the surface units should be avoided. If cabinet storage is to be provided, the risk can be reduced by installing a range hood that projects horizontally a minimum of 12.7 cm (5") beyond the bottom of the cabinets.

Electrical Hook-Up This appliance must be connected to a grounded 120/240 volt or 120/208 volt Range outlet. If no outlet is available, have one installed by a qualified electrician.

Location Setyour new range 1.3 cm (1/2") away from the rear wall and line it up with

the kitchen counters. Make sure there is at least 1.3 cm (1/2") of clearance between each side of the range and the kitchen counters. Allow 7.6 cm (3 ")

rain. clearance between your range and the refrigerator, if they are side by side.

Leveling For good baking results, your range should be level. Screw type leveling legs are provided at each corner of the range at the base. Remove the storage drawer to adjust the leveling legs. (Refer to Storage Drawer section).

30" Models 24" Models

Installation Instructions (continued)

To level the range:

1. Usea 1-1/4" open end key or an adjustable wrench to equally unscrew the four leveling legs two to three turns each.

2. Install an oven rack in the center of the oven.

3. Move the range to its final position, then put a spirit levelon the rack to check for levelness. Take two readings, one with the level placed diagonally first in one direction, and then the

other.

4. Usethe 1-1/4" key or wrench to adjust the leveling legs. Turn each one until the range stands firm without wobbling.

5. Some models are supported by smooth glide rollers to facilitate moving.

UNLOCK

LOCK

LOCKING THE FRONT ROLLERS (some of the 30" models only)

If floor is flat and level, open the drawer and lower the front roller locking levers (some models) to prevent the range from moving. If floor is not flat or level or if this model has rollers without locking levers, usethe 4 leveling legsto level, support and prevent the range from moving.

Oven Light

Do not turn the oven light on during the self-cleaning cycle. High

temperature will reduce lamp life.

On some models an interior oven light will turn on automatically when the oven door is opened. The oven light may be turned on when the door isclosed by using the oven light switch located on

or underneath the control panel. On a self clean oven the lamp is covered with a glass shield held in place by a wire holden

THIS GLASS SHIELDMUST BEIN PLACEWHENEVER THE OVEN IS IN USE.

To replace the light bulb:

BE SUREOVEN IS COOL.

1. Turn the power off at the main source.

2. Wear a leather-faced glove for protection against possible broken glass.

3. Replace bulb with a 40 watt appliance bulb only.

4. Forself-cleaning oven, presswire holder to one side to releaseglass shield, change bulb and be sure to replace glass shield.

Surface Light

(some models)

elements are cool.

Be sure all surface element control knobs are turned off "O" and

Use switch located on or underneath the control panel to turn the surface light ON/OFE Replace the surface light, if after repeated attempts to turn it on you are not successful.

30" RANGE SURFACELIGHT REPLACEMENT(some models) To remove and replace the fluorescent light:

1. Placeyour fingers under the tube at approximately 20.3 cm (8") from each end.

2. To remove, turn the tube 90° then pull it down and out of its sockets.

3. To replace the tube, engage the new tube into the sockets, then rotate and snap the tube in

30" Models

place. Turn on the surface light to make sure it will lit.

24" RANGE SURFACELIGHT REPLACEMENT(Some models) To remove and replace the fluorescent light:

1. Lift up the control panel cover.

2. Placeyour fingers on the tube at approximately 20.3 cm (8") from each end.

3. To remove, turn the tube 90° then pull it out of its sockets.

4. Toreplace the tube, engage the new tube into the sockets, then rotate and snap the tube in place light to make it sure it will lit.

24" Models

Circuit Protection

As a protection against surcharge, a 15 amp, 120 volt fuse is provided for each of the electric outlet(s) (2 max.) located on top of the control panel. To accessthe fuse(s) raise the control panel coven Models with no electric outlet have no fuse.

Setting Surface Controls

OFF

MIN MAX

1. Placethe 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 below are based on cooking in medium-weight

NOTE: Control knob shown is typical only.

aluminum panswith lids. Settings may vary when using other types of pans.

4 6

MED

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.

AUTOMATIC LOCK OFF

Setting Type of Cooking

OFTHE SURFACEELEMENTS

(30"modelswith a self-cleaningovenonly)

During the self-clean cycle, the surface ele- ments, when used, are subjected to high heat.

To ensure maximum element life, a safeguard

locksoff the useof the surface elements during

the self-clean cycle. Once the oven cleaning

cycle is complete and the oven door can be opened, the surface elements can be utilized.

MAX Start most foods, bring water to a boil, pan broiling.

MEDIUM Maintain a slow boil, thicken saucesand gravies,

steam vegetables.

MEDIUM LOW Keep foods cooking, poach, stew.

MIN Keep warm, melt, simmen

Selecting Surface Cooking Utensils

For best results and energy conservation, choose cooking utensils that have these characteristics:

*GOOD

POOR

• Curved and warped pan bottoms.

t t

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

• Heavy handle tilts pan.

• Pan is smaller than element.

Pans should have flat bottoms that make good contact with the entire surface ele-

ment. Check for flatness by rotating a ruler across the bottom. There should be no

gaps between the pan and rulen

Note: Always use a utensil for its intended purpose. Follow manufacturer's instruc-

tions. Some utensils were not made to be used in the oven or on the cooktop.

• Flat bottom and straight sides.

• Tight fitting lids.

• Weight of handle does not tilt pan. Pan

iswell balanced.

• Pansizesmatchthe amount of food to

be prepared and the sizeof the surface element.

• Madeof materialthat 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 cook-

ware requirements.

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 sup- port ring that does not extend be-

yond the heating element) may also

be used. The metal ring was de- signed to support the wok safely

when it isfilled with large amounts

of liquids (soup making) or fat (fry- ing).

DO NOT usetwo elements (if the cooktop is not equipped with bridge element) to

heat one large pan such asa 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 isequipped 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 & Infor- mation

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

C:,

Wire trivets: Do not use wire triv- ets. Cookware bottoms must be in direct contact with the surface ele-

ments.

1. Use tested recipes and follow instructions carefully. Check with your local Cooperative Agricultural Extension Service or a manufacturer of glassjars 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 aspossible to maintain a

constant boil.

5. It isbest 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. Tryto avoid canning on the same element all day.

Safecanning 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.

Indicator Light

Some models have an indicator light for each heating unit, other models have an indicator light for each pair of heating units. The indicator light glows as soon as a heating unit is turned on. Check if the indicator light glows when the control knob of the

individual heating unit isturned on. If the knob isset to a very low temperature setting, the indicator may glow and yet, the heating unit may not be heating at all. If this happens, turn the knob to a higher setting until the heating unit comes on.

When cooking isfinished, a quick glance at the indicator lights isan easy check to be sure all the control knobs have been turned to OFF "O".

Models with Touch Pad Control (onW)

NOTE: When the oven is in a baking, convection baking, broiling or self-cleaning operation, a cooling fan may automatically turn on and off to cool internal parts. It is normal and the fan may continue to run even after oven isturned off.

Oven Baking

For best cooking results, heat the oven before baking cookies, breads, cakes, piesor pastries, etc... There isno 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 Causes Corrections Problems

Cookies and biscuits

burn on the bottom.

Cakes too dark on •

top or bottom.

Cakes not done in the • center. •

Cakes not level. •

Foods not done when •

cooking time is up.

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 pre- heating time is completed. Rack position too high or low.

Oven too hot.

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.

Oven too cool.

Oven overcrowded.

Oven door opened too frequently.

• 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.

• 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.

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.

Air Circulation in the Oven

Forgood air circulation in the oven and best baking results, center pans asmuch aspossible. 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.

If using multiple pans, stagger as shown.

If using one pan, place in center of oven.

Convection Cooking (somemodels)

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 sealsthe food surface retaining the natural juices and flavour. 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. Referto the electronic oven control operating instructions included in section "Electronic Oven Control Guide" of this

Use & Care Guide. This can result in considerable reduction of food shrinkage and more tender meats.

2. Batch cooking ismore convenient with better results.

3. Defrosting isquicker 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

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

Placethe 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 issecurely seated on the grid in the broiler pan. DO NOT use the broiler pan without the grid or

cover the grid with aluminum foil.

Roasting (some models)

Roasting

Broiler Pan

Speed Bake TM Cooking System (somemodels)

Speed BakeTM Cooking System uses a fan to circulate the oven's heat uniformly and

continuously around the oven. This improved heat distribution allows for fast, even cooking and browning results. It also gives better baking results when using two racks at the same time.

Heated air flows around the food from all sides,sealing in juices and flavors. Meats cooked with Speed BakeTM Cooking System are juicer. Poultry iscrisp on the outside while staying tender and moist on the inside. Breads and pastry brown more evenly. Most foods baked in a standard oven can be cooked faster and more evenly with Speed Bake TM Cooking System.

Benefits of Speed Bake TM Cooking System:

Foods cook up to 30% faster, saving time and energy.

Two racks can be used with more even cooking and browning.

No special pans or bakeware needed.

General Cooking Instructions:

1. To convert baking times from normal recipes to Speed Bake times, start with a 30% reduction in time and increase the time until desired doneness isobtained. Time reductions

will vary depending on the amount and type of food.

2. Preheating is not necessary when cooking with Speed Bake, except with items such as cakes, cookies, biscuits, breads, etc.

3. When using two racks at the same time, place them in positions 1 and 3 for the best results.

4. When baking cakes with Speed Bake, set temperature 25°F (13°C) degrees lower than the recommended setting for best results.

To Set Speed Bake TM Cooking System:

1. Program the oven asyou normally would for baking. Speed Bake may be used with Bake, Time Bake and Delayed Time Bake modes.

2. Push and releases Speed Bake switch. The indicator light will glow and the fan will come on. The fan stays on when oven door is closed and shuts off while the oven door isopened. The fan will continue to

operate until baking iscomplete, o

3. When using Speed Bake feature along with the Delayed Timed Bakemode, the fan will begin to operate L Pilot

when the control is set. The oven elements will not begin to operate until the Delayed Start Time is light

reached. This operation is normal.

4. Tocancel Speed Bake function, push CANCEL on the oven control asyou would to cancel any baking function.

Note: Speed Bake mode will not work during a clean cycle.

Food Item

Casseroles

Meats Poultry

FrozenFoods Refrigerator Cookies or Biscuits

Rolls/Breads/Pizza

Vegetables

Baked potatoes Pies/Pastries

Decrease Cook Time by:

25%

15% (or 5 rains/pound)

30% (or 10 rains/pound)

2O%

25% (or 2 to 5 rain.)

25% (or 5 rain.)

25% 25%

3O%

Broiling

Broiling isa method of cooking

Open door

to the "Broil Stop"

position when broiling.

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 BROILas 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

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 be- fore 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 broilen

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 usea fire extinguishen 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.

Oven Settings

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

Ceramic Glass

_ kJL __

L.OOKI;Op (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 surethe diameter of the pan matches the diameter of the surface unit. Heat istransferred up through the surface of the cooktop. Only flat-bottomed pans should be used. The type and sizeof 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 areassurrounding the units may become hot enough to cause burns. The cooktop should not be used asa cutting board or work surface. Dropping heavy or hard objects on the cooktop may crack it. Panswith rough bottoms may scratch the cooktop surface. Placing foods directly on the smoothtop surface (without cooking utensils) isnot recommended as difficult cleaning will result and foods may smoke and cause a potential fire hazard. Never usethe griddle or similar cooking sheet on the ceramic glass cooktop.

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.

OFF

LO HI

1 9

2 8

3 7

4 6

OFF

LO LO

3 4

HI HI

3 4

OFF

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 OFFposition, 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.

Expandable radiant elements (some models) This heating unit combines the characteristics of a small and a large regular radiant heating unit.

3 4

Its principal advantage isto 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. Forlarger 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.

Bridge Radiant elements (some models) Its principal advantage is to allow you to create larger cooking zone for larger pan such as

3 4

roaster, griddle or some other specialty pans.

Touse the bridge element, turn the control knob on left side, to the bridge element settings.

For full bridge element operation turn on the rear element.

8H I

HI 8

OoO

Bridge _ O Front Element Element

graduations graduations

Touseonly the front element, turn the control knob on right side, to the front element settings.

Ceramic Glass

r L_ --

.ooK op (somemodels)(continued)

Hot Surface Indicator Light (some models)

I _-__ hdicatorUght Some models have an indicator light located on the ceramic glass cooktop that

glows assoon asthe glass beginsto warm up. When the heating unit isturned off,

it will continue to glow aslong asthe glass remains warm enough to cause burns.

Other models have one hot surface indicator per element arranged in a cluster. Their location is as shown in the illustration above.

Setting Warm Zone controls (somemodels)

To Operate the warm zone Your appliance isequipped 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 oven-safe 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 ishot. Always use potholders or oven mitts

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

indicator Lights

Warm Zone

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

OFF

To Set the Warm Zone Control

Hot Surface Indicator Light

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 OFE The warm zone will remain warm until the hot surface indicator light goes off.

WARM & SERVE

ZONE

!iiiii!

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 Recommended Food Settings Chart

Food Item Heating Food Item Breads/Pastries

Casseroles Dinner Plate with Food

Eggs Gravies

Meats

Level LO LO LO LO LO MED

Sauces MED Soups (cream) MED

Stews MED Vegetables MED

Fried Foods HI Hot Beverages HI

Soups (liquid) HI

Heating Level

Ceramic Glass

r L_ --

IL.OOK_Op (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 panson the cooktop can causemetal 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 useyour 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. Sugaryspills can causepitting of your cooktop surface. Therefore, you must begin cleaning the spills while the cooktop is still hot. Usecaution when following the steps below.

a) Turn off all surface units and remove all pans immediately. b) Wearing an oven mitt, usea 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 Remove

Fine "brown lines" (tiny

scratches or abrasions which have collected

soil)

Metal marking (mark or black marks).

Brown streaks and specks.

NOTE:

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

Coarse particles (salt, sand, sugar or grit)

between bottom of cookware and cooktop

that are not removed before cooking.

Using incorrect cleaning materials.

Sliding or scraping metal utensils or oven

shelves across cooktop.

Cleaning with a sponge or dishcloth

that has been used for other kitchen tasks.

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).

To Prevent

Clean cooktop after every use.

Daily use of cleaner cream.

Do not slide cookware across cooktop.

Use cleaner cream

with clean, clamp paper

towel.

Tiny scratches are not removable. They can be minimized by

continual use of cleaner cream. Such scratches do not affect

cooking.

Apply cleaner cream with dampened paper

towel to a cooled surface.

Use a small amount of cleaner cream with clean, damp paper

towel.

Ceramic Glass

f" L J_ __

LOOKtOp (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@cleaner cream is supplied with your range. More are available in stores if needed. Use only recommended cleaning products and follow these basic cleaning suggestions.

1. BEFORETHECOOKTOP ISUSED.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 usecleaner 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.

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

I. 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 issothin 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. Fumescould be hazardous. Wait for area to cool before cleaning.

- Do not use cleaner cream to clean porcelain, paint or aluminium.

. ean n 9 pp.ance Before cleaning any part of the range, make sure all heating

the

Exterior Cleaning elements are turned to OFF "0" and are cool. Clean range after each use to prevent sticky grease built-up and spills from cooking on. Wash with hot, soapy water and a clean cloth. Wipe with a soft cloth or paper towel. Do not use abrasives, steel wool, cleaners containing ammonia, acids or commercial oven cleaners on any exterior parts of the range, except the porcelain enamel cooktop. If a metal cleaner or polish is used on metal trim, be sure the label specifies that it is

safe for use on chrome and aluminium.

Steel/Aluminum Control Panel

Control knobs (some models) If the control panel needs cleaning turn the control knobs to OFF "O", then pull knobs straight off

the shafts. Most cleaning of your steel/aluminum control panel can be done using a clean cloth with warm

soapy water or other mild household cleaners. Sometimes, applying few drops of a recommended cooktop cleaning/polishing cream (with silicone) will remove any remaining soil and will leave a protective coating which will keep your range looking like new. Cooktop cleaning/polishing cream can be purchased through authorized servicecenters or major department stores.

Glass Control Panel: Use a clean cloth or a sponge with warm, soapy water or paper towel and spray glass cleaner to clean the glass panel. Be careful

not to let water/cleaner go behind the glass or near the knob activated controls. Replace knobs; engage the flat surface inside the knob cavity with the flat on the shaft. Pushknobs onto the shafts.

Coil Surface Elements (some models)

Prior to cleaning the coil elements make sure they are cold and that control knobs

are turned to OFF "0".

Never leave covers on the

coil elements as they could be permanently damaged if the coil is turned on by accident.

Coil Elements and Drip Bowls Coil elements clean themselves when they are turned on.

Coil elements and drip bowls are removable and allow to clean the drip bowls.

To remove a coil element, push against the front edge and lift element up and out.

Toclean by hand, wash the drip bowls in hot sudsy water. For hard to remove spots, use a nylon scrubber with soap. Rinseand dry while still warm.

Never immerse coil elements in water.

SURFACES CLEANING AGENTS INSTRUCTIONS

Porcelain Enamel Mild Cleaners or soap-filled steel Use a damp sponge or dampened soap pad, (Cooktop, wool pads rinse and dry

Surface under cooktop)

Insert - Control panel Hot, soapy water or cleaner Usea clean, soapy, dampened cloth or paper towel,

cream remove soil and dry. Do not use abrasive products.

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