Frigidaire GCRG3060BF, GCRG3060BD User guide

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GAS

RANGE

use

Introduction. . . . . . . . . . . . . . . . . . 2

Important Safety Instructions. . . . . . . . 3

Cooking Recommendations. . . . . . . . 10

Before Setting Surface Controls . . . . . 13

Setting Surface Controls. . . . . . . . . . 16

Frigidaire.com USA 1-800-374-4432 Frigidaire.ca Canada 1-800-265-8352

Before Setting Oven Controls. . . . . . . 18

Setting Oven Controls . . . . . . . . . . . 19

Care and Cleaning . . . . . . . . . . . . . 44

Before You Call . . . . . . . . . . . . . . . 50

Warranty . . . . . . . . . . . . . . . . . . 54

care

A27171402_A_en (Aug 2023)

INTRODUCTION

Welcome to our

Thank you for bringing Frigidaire into your home! We see your purchase as the beginning of a long relationship together.

This manual is your resource for the use and care of your product. Please read it before using your appliance. Keep it handy for quick reference. If something doesn’t seem right, the troubleshooting section will help you with common issues.

FAQs, helpful tips and videos, cleaning products, and kitchen and home accessories are available at www. frigidaire.com.

We are here for you! Visit our website, chat with an agent, or call us if you need help. We may be able to help you avoid a service visit. If you do need service, we can get that started for you.

Let’s make it o cial! Be sure to register your product.

Keep your product info here so it’s easy to ﬁ nd.

Model Number:

family

Installation Checklist

 Read all the safety instructions in the front of

your Use & Care Manual.

 Remove all packaging materials from your ap-

pliance before cooking.

 Conﬁ rm that the electrical power to the appli-

ance is turned on.

 Conﬁ rm that the gas regular is turned on.

Check your installation instructions if you need help.

 Wipe out the inside of the oven cavity with a

damp cloth.

 Apply a thin layer of cooking oil to the sides of

the oven racks to keep them gliding smoothly.

 Set the clock. See (page 21) for instructions.

 Test all surface elements/burners to make sure

they are working properly (page 16).

 Before cooking, set the oven to bake at 350°F

(177ºC) for 30 minutes (page 24). Some noise and odors are normal on the ﬁ rst cooking cycle.

 Remember to complete your product registra-

tion!

Serial Number:

Purchase Date:

Serial Number Location

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

This manual contains important safety symbols and instructions. Please pay attention to these symbols and follow all instructions given.

Do not attempt to install or operate your appliance until you have read the safety precautions in this manual. Safety items throughout this manual are labeled with a WARNING or CAUTION statement based on the risk type.

Warnings and important instructions appearing in this guide are not meant to cover all possible conditions and situations that may occur. Common sense, caution, and care must be exercised with installing, maintaining, or operating your appliance.

DEFINITIONS

This is the safety alert symbol. It is used to alert of potential personal injury hazards. Obey all safety messages that follow this symbol to avoid possible injury or death.

WARNING

Indicates a potentially hazardous situation which, if not avoided, may result in death or serious injury.

NOTE

Indicates a short, informal reference – something written down to assist the memory or for future reference.

WARNING

If the information in this manual is not followed exactly, a ﬁ re or explosion may result, causing property damage, personal injury, or death.

FOR YOUR SAFETY:

• Do not store or use gasoline or other ﬂ ammable vapors and liquids in the vicinity of this or any other appliance.

WHAT TO DO IF YOU SMELL GAS:

• Do not try to light any appliance.

• Do not touch any electrical switch, do not use any phone in your building.

• Immediately call your gass supplier from a neighbor’s phone. Follow the gas supplier’s instructions.

• if you cannot reach your gas supplier, call the ﬁ re department.

Installation and service must be performed by a qualiﬁ ed installer, servicer, or the gas supplier.

WARNING

CAUTION

Indicates a potentially hazardous situation which, if not avoided, may result in minor or moderate injury.

IMPORTANT

Indicates installation, operation or maintenance information which is important but not hazard-related.

Never operate the top surface cooking section of this appliance unattended.

• Failure to follow this warning statement could result in ﬁ re, explosion, or burn hazard that could cause property damage, personal injury, or death.

• If a ﬁ re should occur, keep away from the appliance and immediately call your ﬁ re department.

DO NOT ATTEMPT TO EXTINGUISH AN OIL/GREASE FIRE WITH WATER.

IMPORTANT SAFETY INSTRUCTIONS

WARNING

Tip Over Hazard

• A child or adult can tip the range and be killed.

• Verify the anti-tip device has been installed to floor or wall.

• Ensure the anti-tip device is re-engaged to floor or wall when the range is moved.

• Do not operate the range without the anti-tip device in place and engaged.

• Failure to follow these instructions can result in death or serious burns to children and adults.

Range

leveling

leg

To check if the anti-tip bracket is installed properly, use both arms to grasp the rear edge of the range back. Carefully attempt to tilt range forward. When properly installed, the range should not tilt forward.

Anti-tip bracket

Never allow children to play with packaging material. Do not remove the wiring label and other literature attached to the appliance. Do not remove model/serial number plate.

Cold temperatures can damage the electronic control. When using this appliance for the ﬁ rst time, or when the appliance has not been used for an extended period of time, be sure the appliance has been in temperatures above 32ºF (0ºC) for at least 3 hours before turning on the power to the appliance.

All materials used in construction of cabinets, enclosures, and supports surrounding the product must have a temperature rating above 200°F (94°C).

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

Be sure to have an appropriate foam-type ﬁ re extinguisher available, visible, and easily accessible located near the appliance.

Refer to the anti-tip bracket installation instructions supplied with your range for proper installation.

IMPORTANT INSTRUCTIONS FOR UNPACKING AND INSTALLATION

IMPORTANT

Read and follow the below instructions and precautions for unpacking, installing, and servicing your appliance.

Remove all tape and packaging before using the appliance. Destroy the carton and plastic bags after unpacking the appliance.

WARNING

Air curtain or other overhead range hoods that operate by blowing a downward air ﬂ ow onto a range or cooktop shall not be used in conjunction with gas ranges or cooktops other than when the range or cooktop and hood have been designed, tested, and listed by an independent test laboratory for use in combination with each other.

IMPORTANT SAFETY INSTRUCTIONS

GROUNDING INSTRUCTIONS

WARNING

• Avoid ﬁ re hazard or electrical shock. Failure to follow this warning may cause serious injury, ﬁ re, or death.

• Avoid ﬁ re hazard or electrical shock. Do not use an adapter plug, use an extension cord, or remove grounding prong from the power cord. Failure to follow this warning may cause serious injury, ﬁ re, or death.

Proper Installation—Be sure your appliance is properly installed and grounded by a qualiﬁ ed technician. In the United States, install in accordance with the National Fuel Gas Code ANSI Z223.1/NPFA No. 54, latest edition and National Electrical Code NFPA No. 70 latest edition, and local electrical code requirements. In Canada, install in accordance with CAN/CGA B149.1 and CAN/CGA B149.2 and CSA Standard C22.1, Canadian Electrical code, Part 1-latest editions and local electrical code requirements. Install only per installation instructions provided in the literature package for this appliance.

For personal safety, this appliance must be properly grounded. For maximum safety, the power cord must be securely connected to an electrical outlet or junction box that is the correct voltage, is correctly polarized and properly grounded, and protected by a circuit breaker in accordance with local codes.

is in conformance with all local codes and ordinances.

This appliance is equipped with a 3-prong grounding plug for your protection against shock hazard and should be plugged directly into a properly grounded receptacle. Do not cut or remove the grounding prong from this plug.

For personal safety, the appliance must be properly grounded. For maximum safety, the power cord must be plugged into an electrical outlet that is correctly polarized and properly grounded.

Grounding type wall receptacle

Do not cut, remove, or bypass the grounding plug under any circumstances.

Power supply cord with 3-prong grounding plug

If a 2-prong wall receptacle is the only available outlet, it is the personal responsibility of the consumer to have it replaced with a properly grounded 3-prong wall receptacle, installed by a qualiﬁ ed technician.

It is the personal responsibility of the consumer to have the appropriate outlet or junction box with the correct, properly grounded wall receptacle installed by a qualiﬁ ed electrician. It is the responsibility and obligation of the consumer to contact a qualiﬁ ed installer to assure that the electrical installation is adequate and

Conversion to (L.P.) Gas

This appliance allows for conversion to Liqueﬁ ed Petroleum (L.P.) Gas.

IMPORTANT SAFETY INSTRUCTIONS

WARNING

Personal injury or death from electrical shock may occur if the conversion to L.P. gas is not made by a qualiﬁ ed installer or electrician. Any additions, changes or conversions required in order for this appliance to satisfactorily meet the application needs must be made by a qualiﬁ ed technician.

If L.P. conversion is needed, contact your local L.P. Gas provider for assistance.

See the installation instructions packaged with this appliance for complete installation and grounding instructions.

IMPORTANT INSTRUCTIONS FOR USING THE APPLIANCE

WARNING

• Do not leave children alone - Children should not be left alone or unattended in the area where appliance is in use. They should never be allowed to sit or stand on any part of the appliance, including the storage drawer, lower broiler drawer, warmer drawer, or lower double oven.

• Do not store items of interest to children in the cabinets above the appliance or on the backguards of ranges. Children climbing on or near the appliance to reach items could be seriously injured.

• Do not allow children to climb or play around the appliance. The weight of a child on an open oven door may cause the appliance to tip, resulting in serious burns or other injury. An open drawer when hot may cause burns.

WARNING

• Storage In or On Appliance—Flammable materials should not be stored in an oven or microwave, near surface burners or elements, or in the storage or warmer drawer (if equipped). This includes paper, plastic, and cloth items, such as cookbooks, plastic ware, and towels, as well as ﬂ ammable liquids. Do not store explosives, such as aerosol cans, on or near the appliance.

• Stepping, leaning, or sitting on the door or drawers of this appliance can result in serious injuries and also cause damage to the appliance.

• Never cover any slots, holes or passages in the oven bottom or cover and entire rack with materials such as aluminum foil. Doing so blocks air ﬂ ow through the oven and may cause carbon monoxide poisoning. Aluminum foil linings may also trap heat, causing a ﬁ re hazard.

• Do not use oven or warmer drawer (if equipped) for storage.

• Never use your appliance as a space heater to heat or warm the room. Doing so may result in carbon monoxide poisoning and overheating of the appliance.

IMPORTANT SAFETY INSTRUCTIONS

CAUTION

• When heating fat or grease, watch it closely. Grease may catch ﬁ re if it becomes too hot.

• Do not use water or ﬂ our on grease ﬁ res. Smother ﬁ re or ﬂ ame or use dry chemical or foam-type extinguisher. Cover the ﬁ re with a pan lid or use baking soda.

• Use dry potholders. Moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholders touch hot cooking areas. Do not use towels or other bulky cloths.

• Do not heat unopened food containers - Build-up of pressure may cause container to burst and result in injury.

• Wear proper apparel - Loose-ﬁ tting or hanging garments should never be worn while using the appliance. Do not let clothing or other ﬂ ammable materials contact hot surfaces.

• Do not touch surface burners or elements, areas near these burners or elements, interior surfaces of the oven, or the warmer drawer (if equipped). Surface burners and elements may be hot even though they appear cool. Areas near surface burners and elements may become hot enough to cause burns. During and after use, do not touch, or let clothing or other ﬂ ammable materials touch these areas until they are cool. These areas may include the cooktop, surfaces facing the cooktop, oven vent areas, oven door, and oven window.

CAUTION

• Do not attempt to operate the appliance during a power failure. If the power fails, always turn o the appliance. If the appliance is not turned o and the power resumes, electric surface elements may resume operation when power is restored. Once the power resumes, reset the clock and the oven function.

IMPORTANT INSTRUCTIONS FOR USING YOUR GAS COOKTOP

CAUTION

Use Proper Flame Size — Adjust ﬂ ame size so it does not extend beyond the edge of the utensil. The use of undersized utensils will expose a portion of the burner ﬂ ame to direct contact and may result in ignition of clothing. Proper relationship of utensil to ﬂ ame will also improve e ciency.

Know which knob or key controls each surface heating area. Place cookware with food on the cooking area before turning it on. Turn the cooking area o before removing the cookware.

Use proper pan size. This appliance is equipped with one or more surface units of di erent sizes. Select cookware with ﬂ at bottoms that match the surface unit heating element. The use of undersized cookware may expose a portion of the ﬂ ame to direct contact and may result in the ignition of clothing or other items. Using the proper cookware on the cooking areas will improve e ciency.

Always turn knob to the full LITE position when igniting top burners. Visually check that burner has lit. Then adjust the ﬂ ame so it does not extend beyond the edge of the utensil.

IMPORTANT SAFETY INSTRUCTIONS

To reduce the risk of burns, ignition of ﬂ ammable 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 burners

Never leave surface burners unattended at high heat settings — Boil overs cause smoking and greasy spill overs that may ignite, or a pan that has boiled dry may melt.

Glazed cooking utensils — Only certain types of glass, glass/ceramic, ceramic, earthenware, or other glazed utensils are suitable for cook top service without breaking due to the sudden change in temperature. Check the manufacturer’s recommendations for cook top use.

When you are ﬂ aming foods under a ventilating hood, turn the fan on.

IMPORTANT INSTRUCTIONS FOR USING YOUR OVEN

Protective liners—Do not use aluminum foil, aftermarket oven liners, or any other materials or devices to line oven bottom, oven racks, or any other part of the appliance. Only use aluminum as recommended for baking, such as lining cookware or as a cover placed on food. Any other use of protective liners or aluminum foil may result in a risk of electric shock or ﬁ re or a short circuit.

Use care when opening oven door, lower oven door, or warmer drawer (some models). 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.

Keep oven vent ducts unobstructed. Touching surfaces in this area when the oven is on may cause severe burns. Do not place plastic or heat-sensitive items on or near the oven vent. These items can melt or ignite.

Placement of oven racks - Always place oven racks in desired location while oven is cool. If rack must be moved while oven is hot, do not let potholder contact hot burner or element in oven. Use potholders and grasp the rack with both hands to reposition. Remove all cookware and utensils before moving the rack.

Do not use a broiler pan without its insert. Broiler pans and inserts allow dripping fat to drain away from the high heat of the broiler. Do not cover the broiler insert with aluminum foil; exposed fat and grease could ignite.

Do not cook food on the oven bottom. Always cook in proper cookware and always use the oven racks.

IMPORTANT INSTRUCTIONS FOR CLEANING YOUR APPLIANCE

CAUTION

Before manually cleaning any part of the appliance, be sure all controls are turned o and the appliance is cool. Cleaning a hot appliance can cause burns.

Clean the appliance regularly to keep all parts free of grease that could catch ﬁ re. Do not allow grease to accumulate. Greasy deposits in the fan could catch ﬁ re.

Always follow the manufacturer’s recommended directions for use of kitchen cleaners and aerosols. Be aware that excess residue from cleaners and aerosols may ignite causing damage and injury.

IMPORTANT SAFETY INSTRUCTIONS

Clean ventilating hoods frequently Grease should not be allowed to accumulate on hood or ﬁ lter. Follow the manufacturer’s instructions for cleaning vent hoods.

IMPORTANT INSTRUCTIONS FOR SELF CLEANING OVENS

CAUTION

Before using self clean, remove the broiler pan, any food, utensils, and cookware from the oven, storage drawer or warming drawer (if equipped). Remove oven racks unless otherwise instructed.

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 a protective coating to line the oven and do not use commercial oven cleaner unless certiﬁ ed for use in a self-cleaning oven.

Use the self clean cycle to clean only the parts listed in this manual.

Some birds are extremely sensitive to the fumes given o during the self clean cycle of any oven. Move birds to another well-ventilated room.

IMPORTANT INSTRUCTIONS FOR SERVICE AND MAINTENANCE

Do not repair or replace any part of the appliance unless speciﬁ cally recommended in the manuals. All other servicing should be done only by a qualiﬁ ed technician. This reduces the risk of personal injury and damage to the appliance.

Always contact your dealer, distributor, service agent, or manufacturer about problems or conditions you do not understand.

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

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

Do not touch a hot oven light bulb with a damp cloth. Doing so could cause the bulb to break. Handle halogen lights (if equipped) with paper towels or soft gloves. Disconnect the appliance or shut o the power to the appliance before removing and replacing the bulb.

WARNING

California Residents: for cancer and reproductive harm information, visit www.P65Warnings.ca.gov

COOKING RECOMMENDATIONS

Bakeware

The material of bakeware a ects how evenly and quickly it transfers heat from the pan to the food.

Material Attributes Recommendation

Shiny metal bakeware Shiny, aluminum, and non-coat-

ed bakeware is the best for even heating. It is suitable for all baked goods.

Recommended cooking temperatures and times are based on shiny metal bakeware.

Dark metal bakeware Dark bakeware cooks hotter than

shiny bakeware.

Glass bakeware Glass bakeware cooks hotter

than shiny bakeware.

Glass is convenient, as the same piece of bakeware can be used for cooking, serving, and storing food.

Insulated bakeware Insulated bakeware cooks cooler

than shiny bakeware.

Insulated bakeware is designed for baking in gas ovens.

Reduce the cooking temperature by 25° F (13-14° C) when using dark bakeware.

Reduce the cooking temperature by 25° F (13-14° C) when using glass bakeware.

Increase the cooking temperature by 25° F (13-14° C) when using insulated bakeware.

COOKING RECOMMENDATIONS

Cooking Conditions

Conditions in your kitchen can a ect the performance of your appliance when cooking food.

Condition Attributes Recommendation

Aging cookware As pans age and become

discolored, cooking times may need to be reduced slightly.

High altitude Air is drier and air pressure is

lower.

Water boils at a lower temperature, and liquids evaporate faster.

Foods may take longer to bake.

Doughs may rise faster.

If food is too dark or overcooked, use the minimum cook time in the recipe or packaging.

If food is too light or undercooked, use the middle to maximum cook time in the recipe or packaging.

Adjust cooking temperature, cooking time, or recipes as needed.

Increase amount of liquid in baking recipes.

Increase cook time on cooktop. Cover dishes to reduce evaporation.

Increase bake time or oven temperature.

Reduce amount of baking soda or baking powder in recipe. Reduce rising time or punch down dough and allow it to rise twice.

Cooking Results

Small adjustments may ﬁ x a problem with food not being as done as you like or more done than you like.

Result Recommendation

Food too light Use the middle to maximum cook time recommended on packaging or recipe.

Food too dark Use the minimum cook time recommended on packaging or recipe.

Cooking Tips

Use these additional tips to get the best results from your appliance.

Situation Recommendation

Baking

Rack placement Follow the instructions in “Setting Oven Controls” on page 21.

When using only one rack, place the rack so the food is in the center of the oven.

Preheat Fully preheat the oven before baking items like cookies, cakes, biscuits and

breads. Insert food immediately after the beep.

Checking food Use the window and oven light when checking food. Opening the door may

reduce baking performance.

Bake or Convection Bake Convection bake is the best function to use for baking on multiple racks. For

best performance, see “Convection Bake” on page 26.

Food placement Allow at least 2 inches (5 cm) of space between bakeware for proper air cir-

culation.

Material Recommendation

Broiling / Roasting

Broiling pan For best results when broiling, use a broil pan with a broil pan insert de-

Convection Cooking

Convection attributes Convection cooking uses a fan to circulate hot air around the oven and

Convection bake Reduce cooking temperature by 25° F (13-14° C) from the recipe unless the

COOKING RECOMMENDATIONS

signed to drain the fat from the food, help avoid spatter, and reduce smoking. The broiler pan will catch grease spills, and the insert helps prevent grease splatters.

If a broiler pan and insert are not supplied with this appliance, they may be purchased from Frigidaire.com.

food. It browns food more evenly and reduces hot spots in the oven.

Convection saves time when using multiple racks or cooking several food items at once.

recipe is written for convection baking.

Preheat the oven for best results.

BEFORE SETTING SURFACE CONTROLS

Gas surface burner types

The cooktop is equipped with gas surface burners with di erent BTU ratings. The ability to heat food quickly and in large amounts increases as the burner size increases.

• Small burners are best used for low-ﬂ ame heating of small amounts of food.

• Standard burners can be used for most surface cooking needs.

• The largest burner is best used for bringing large quantities of liquid rapidly up to temperature or when preparing larger quantities of food. The large burner is located at the right front position on the cooktop.

Regardless of size, always select cookware that is suitable for the amount and type of food being prepared. Select a burner and set the ﬂ ame size appropriately for the pan. Never allow ﬂ ames to extend beyond the outer edge of the pan.

Burner Cap

Burner Head

Assembly of the Burner Caps

Make sure that all of the surface burner caps and surface burner grates are installed correctly and at the correct locations.

1. Remove all packing material from the cooktop area.

2. Make sure burner head and caps are properly placed on the surface burners.

Important: The burner head has a hole which ﬁ ts over the ignitor. Make sure the head ﬁ ts snugly before placing the burner caps.

Note: Unpack the burner grates and position them on the cooktop after the burner heads and caps are properly installed.

CAUTION

• Do not allow spills, food, cleaning agents, or any other material to enter the gas oriﬁ ce holder opening.

• Always keep the burner caps and burner heads in place whenever the surface burners are in use.

• Never place ﬂ ammable items on the cooktop.

Oriﬁ ce Holder

Ignitor

Figure 1: Burner cap, burner head, ignitor, and oriﬁ ce

BEFORE SETTING SURFACE CONTROLS

Using Proper Cookware

The size and type of cookware used will inﬂ uence the heat setting needed for best cooking results. Be sure to follow the recommendations for using proper cookware as illustrated in “Figure 2: Testing cookware” and “Figure 3: Proper cookware”.

Check for ﬂ atness by rotating a ruler across the bottom of the cookware (see “Figure 2: Testing cookware”). Cookware should have ﬂ at bottoms that make good contact with the entire surface of the heating element.

Figure 2: Testing cookware

Cookware Material Types

The cookware material determines how evenly and quickly heat is transferred from the surface element to the pan bottom. The most popular materials available are:

• Aluminum - Excellent heat conductor. Some types of food will cause it to darken (Anodized aluminum cookware resists staining and pitting).

• Copper - Excellent heat conductor but discolors easily (see Aluminum).

• Stainless - Slow heat conductor with uneven cooking results. Durable, easy to clean, and resists staining.

• Cast Iron - A slow heat conductor, but will retain heat very well. Cooks evenly once cooking temperature is reached.

• Porcelain-enamel on metal - Heating characteristics will vary depending on base material.

• Glass - Slow heat conductor.

• 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.

• Always match pot diameter to element size.

Figure 3: Proper cookware

• Curved and warped pans.

• Cookware larger than element by more than one-half inch or 12mm.

• Heavy handle tilts pan.

• Pan is much smaller

than the element.

IMPORTANT

Do not place empty aluminum, glass, or porcelain-enamel coated cookware on the element. The melting point of cookware made with these materials may be reached quickly, especially if left empty. If the cookware melts it will damage the cooktop. Follow all the cookware manufacturer’s recommendations for use and care of cookware.

IMPORTANT

NEVER place or straddle a cooking utensil over two di erent surface cooking areas at the same time. Incorrect use may damage the cooktop.

BEFORE SETTING SURFACE CONTROLS

Install Burner Grates

To install burner grates, place the grates ﬂ at-side down and align them into the cooktop recess..

Figure 4: Grate installation

IMPORTANT

• Make sure the burner grates are properly placed on the cooktop before using the surface burners (Figure 4). The grates are designed to rest inside the recess on the cooktop.

• Grates should rest ﬂ ush against each other and against the sides of the recess.

• Do not line the area underneath the grates or any part of the cooktop with aluminum foil or with any other lining.

Home Canning

Be sure to read and observe all the following points when home canning with your appliance. Check with the USDA (United States Department of Agriculture) website and be sure to read all the information they have available as well as follow their recommendations for home canning procedures.

• Use only a completely ﬂ at bottom canner with no ridges that radiate from the bottom center when home canning. Heat is spread more evenly when the bottom surface is ﬂ at. Use a straight-edge to check canner bottom.

• Make sure the diameter of the canner does not exceed 1 inch (25mm) beyond the surface element markings or burner.

• It is recommended to use smaller diameter canners on electric coil and ceramic glass cooktops and to center canners on the burner grates.

• Start with hot tap water to bring water to boil more quickly.

• Use the highest heat setting when ﬁ rst bringing the water to a boil. Once boiling is achieved, reduce heat to lowest possible setting to maintain that boil.

• 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.

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

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

SETTING SURFACE CONTROLS

Setting surface controls

The ability to heat food quickly and in large volumes increases as the burner size increases. Your gas appliance may be equipped with many di erent sized surface burners.

It is important to select cookware that is suitable for the amount and type of food being prepared. Select a burner and ﬂ ame size appropriate for the cookware size.

• The standard size burner or burners may be used for most surface cooking needs.

• Small burners are best used for low-ﬂ ame heating of small amounts of food.

• Large burners are best for bringing large quantities of liquid to temperature or heating larger quantities of food.

Setting a surface burner:

1. Place cooking utensil on center of surface burner grate. Be sure the cooking utensil rests stable on the burner grate.

2. Push the burner’s surface control knob in and turn counterclockwise out of the OFF position (Figure 1).

3. Release the surface control knob and rotate to the LITE position ( ). Visually check that the burner has a steady gas ﬂ ame.

4. Once the surface burner has a ﬂ ame, push the surface control knob in and turn counterclockwise to the desired ﬂ ame size setting. Adjust the ﬂ ame as needed using the knob markings.

CAUTION

Do not place ﬂ ammable items such as plastic

wrappings, spoon holders, or plastic salt and pepper shakers on the cooktop when it is in use. These items could melt or ignite. Potholders, towels, or wooden spoons could catch ﬁ re if placed too close to the surface burners.

Figure 5: Surface control knob

NOTES

• When setting a surface control knob to the lite position, all of the electronic surface ignitors will spark at the same time. However, only the surface burner you are setting will ignite.

• In the event of an electrical power outage, the surface burners may be lit manually. To light a surface burner, hold a lit match to the burner head, then slowly turn the surface control knob to lite. Once the burner ignites, push in and turn knob out of lite then to the desired ﬂ ame setting. Use caution when lighting surface burners manually.

Set proper burner ﬂ ame size

The color of the ﬂ ame is the key to proper burner adjustment. A good ﬂ ame is clear, blue and hardly visible in a well-lighted room. Each cone of ﬂ ame should be steady and sharp. Adjust or clean the burner if ﬂ ame is yellow-orange.

For most cooking: start on the highest setting and then turn to a lower setting to complete the process. Use the recommendations below as a guide for determining proper ﬂ ame size for various types of cooking (Table 1).

For deep fat frying: use a thermometer and adjust the surface knob accordingly. If the fat is too cool, the food will absorb the fat and be greasy. If the fat is too hot, the food will brown so quickly that the center will be under-cooked. Do not attempt to deep fat fry too much food at once as the food will neither brown nor cook properly.

Figure 7: Proper burner ﬂ ame

SETTING SURFACE CONTROLS

Cooking with a griddle (some models)

Flame size Type of cooking

High ﬂ ame Start most foods; bring water

to a boil; pan broiling

Medium ﬂ ame Maintain a slow boil; thicken

sauces, gravies; steaming

Low ﬂ ame Keep foods cooking; poaching;

stewing

These settings are based on medium-weight metal or aluminum pans with lids. Settings may vary when using other types of pans.

Table 1: Recommended ﬂ ame settings for cooking

CAUTION

Never extend the ﬂ ame beyond the outer edge of the cooking utensil. A higher ﬂ ame wastes energy, and increases your risk of being burned by the ﬂ ame (Figure 7).

Figure 6: Griddle

The griddle is a versatile accessory that is perfect for cooking foods that require large ﬂ at surfaces such as pancakes, French toast, grilled sandwiches, bacon, and also for cooking di erent foods at the same time.

After use, let the griddle cool before washing. Hand wash with hot soapy water. Do not soak. Dry thoroughly. Do not put a griddle in a dishwasher.

If you would like to purchase a griddle, you can order one from Frigidaire.com.

Using the griddle:

Place the griddle securely on top of the burner grates. Preheat the griddle for 5 minutes on medium to medium low setting. Slow preheat ensures even heat distribution during the cooking process. DO NOT preheat the griddle on HI setting. Preheating on HI may warp the griddle and prevent even heat distribution.

BEFORE SETTING OVEN CONTROLS

Oven Vent Location

The oven is vented as shown below. When the oven is on, warm air is released through the vent. This venting is necessary for proper air circulation in the oven and good baking results. Do not block oven vent. Never close o the openings with aluminium foil or any other material. Steam or moisture may appear near the oven vent. This is normal.

Figure 8: Oven vent

WARNING

Protective Liners — Do not use aluminum foil or any other material or liners to line the oven bottom, walls, racks or any other part of the range. Doing so will alter the heat distribution, produce poor baking results, and possibly cause permanent damage to the oven interior. Improper installation of these liners may result in risk of electric shock or ﬁ re. During self clean, temperatures in the oven will be hot enough to melt foil.

CAUTION

Types of Oven Rack

at oven rack

Figure 9: Oven rack types

Flat oven racks may be used for most cooking

needs and may be placed in most oven rack positions.

Removing, Replacing, and Arranging Flat or O set Oven Racks

Always arrange the oven racks when the oven is cool.

To remove - Pull the oven rack straight forward until it reaches the stop position. Lift up front of oven rack slightly and slide out.

To replace - Place the oven rack on the rack guides on both sides of oven walls. Tilt the front of oven rack upward slightly and slide the oven rack back into place. Be sure oven racks are level before using.

Always use pot holders or oven mitts when using the oven. When cooking, the oven interior, oven exterior, oven racks, and cooktop will become very hot which can cause burns.

Remove all oven racks before starting a self clean cycle. If oven racks are left inside the oven during a cleaning cycle, the slide ability of the oven racks may be damaged and all of the oven racks will lose their shiny ﬁ nish.

To prevent possible damage to the oven, do not attempt to close the oven door until all the oven racks are fully positioned back inside the oven cavity.

SETTING OVEN CONTROLS

1 2 3

7 8 9 10

13 14 15

1. Bake is for delicate foods that need heat to rise

and move gently in the oven.

2. Conv Bake circulates the oven heat continuously for baking.

3. Conv Roast: combines a cook cycle with the convection fan and elements to rapidly roast meats and poultry.

4. Steam Bake: creates the best conditions for baking bread on a single rack.

5. Steam Roast: creates the best conditions for roasting proteins.

6. Keep Warm Use to keep cooked foods at serving temperature in the oven.

7. Broil is for broiling and grilling foods under direct, high heat.

8. No Preheat: is for single rack baking with packaged and convenience foods.

9. Air Fry is for preparing packaged and convenience foods with little or no oil.

10. Cook Time sets the oven to run for a period of time and then turn o .

11. Food Probe sounds an alert when the internal temperature of food reaches the desired temperature.

12. Self Clean starts a self-cleaning cycle.

4 5

11 12

13. Settings is used to set user preferences for

various control functions including:

• Hour: change between 12 or 24 hour mode

• AudIo: set the volume of control keys or to operate in

silent mode.

• F-C: display temperatures in Fahrenheit or Celsius.

• rESEt: reset all user preferences to original factory

settings.

• uPo: adjust the oven temperature settings.

• E-S: .change between 12-hour energy savings mode

and continuous mode.

14. Oven Light turns the interior light on and o at a touch and turns on automatically when oven door is open.

15. Timer On-O is used to set or cancel the minute timer.

16. Number Keys are for setting temperatures and times.

17. START starts cooking functions and sets the clock.

18. OFF turns o all cooking functions.

19. Lockout deactivates the control panel to

prevent accidental key presses and locks the oven door.

20. Set Clock sets the time of day.

19 20

SETTING OVEN CONTROLS

Table 2: Minimum and maximum control settings

Feature Mode Min Temp/

Time

No Preheat

Bake 170°F (77°C) 550°F (288°C)

Broil LO HI

Air Fry 170°F (77°C) 550°F (288°C)

Sous Vide 100°F (38°C) 205°F (94°C)

Steam Bake

Steam Roast

Conv Bake 170°F (77°C) 550°F (288°C)

Conv Roast

Food Probe

Keep Warm

Timer 0:01 Min 11:59 Hr./Min.

Clock Time 12 Hr.

24 Hr

Delay Start 0:01 Min. 1:00 Hr./Min.

Cook Time 12 Hr.

24 Hr

Self clean 2 hours 4 hours

170°F (77°C) 550°F (288°C)

215°F (102°C) 550°F (288°C)

170°F (77°C) 550°F (288°C)

140°F (60°C) 210°F (99°C)

140°F (60°C) 200°F (93°C)

1:00 Hr./Min. 0:00 Min

0:01 Min 0:01 Min

Max Temp/ Time

/ 1 hour

11:59 Hr./Min. 23:59 Hr./Min.

11:59 Hr./Min. 11:59 Hr./Min.

Modes

• Bake (page 24)

• Convection Bake (page 25)

• Air Fry (page 26)

• Broil (page 27)

• No Preheat (page 29)

• Air Sous Vide (page 30)

• Slow Cook (page 33)

• Convection Roast (page 33)

• Steam Bake (page 35)

• Steam Roast (page 36)

• Food Probe (page 37)

• Keep Warm (page 39)

• Delay Start (page 39)

• Steam Clean (page 41)

• Self Clean (page 42)

SETTING OVEN CONTROLS

Setting the Clock

When the appliance is ﬁ rst plugged in or when the power supply to the appliance has been interrupted, the display will show 12:00. It is recommended to always set the clock for the correct time of day before using the appliance.

To set the clock:

1. Press . The colon in the displayed time will start to ﬂ ash.

2. Enter the correct time using the number keys.

3. Press START.

NOTE: The clock cannot be changed when the oven is set for cooking or self clean is active.

Setting a silent control panel (Aud)

When selecting a function, an audible tone is heard each time a key is pressed. If desired, the control can be programmed for silent operation.

To set the controls for silent operation:

1. Press until “Audio” appears in the display.

2. Press START.

3. Press to toggle between “oFF” and “on”.

4. Press START to accept when the desired set- ting is displayed.

The display returns to the settings menu. After a few seconds, it will return to the time of day.

Setting 12 Hour or 24 Hour display mode (Hour)

The clock display mode allows you to select 12 hr or 24 hr modes. The factory pre-set clock display mode is 12 hours.

To set 12 hr or 24 hr display mode:

1. Press until “Hour” appears in the display.

2. Press START.

3. Press to toggle between 12 hr and 24 hr setting.

4. Press START to accept the desired clock set- ting.

The display returns to the settings menu. After a few seconds, it will return to the time of day.

Temperature display (F-C)

The electronic oven control is set to operate in Fahrenheit (°F) at the factory. You can change it to operate in Celsius (°C). The oven may be programmed for any temperature from 170°F to 550°F (77°C to 288°C).

To change the temperature to Celsius (°C) or from °C to °F:

1. Press until F-C appears.

2. Press START.

3. Press

4. Press START to accept your choice.

The display returns to the settings menu. After a few seconds, it will return to the time of day.

to toggle between F and C.

SETTING OVEN CONTROLS

Adjust Oven Temperature (UPO)

Your appliance has been factory calibrated and tested to ensure an accurate baking temperature. For the ﬁ rst few uses, follow your recipe times and temperature recommendations carefully. If you think the oven is cooking too hot or too cool for your recipe times, you can adjust the control so the oven cooks hotter or cooler than the temperature displayed.

Important: Do not use oven thermometers such as those found in grocery stores to check the temperature settings inside your oven. These oven thermometers may vary as much as 20 to 40 degrees from actual temperatures.

The oven temperature may be increased as much as +35°F (+19°C) or decreased -35°F (-19°C) from the factory calibrated settings.

To increase or decrease the oven temperature by 20°F:

1. Press until “uPo” appears in the display.

Restore Factory Settings (rSEt)

Your appliance was set with predetermined (default) oven control settings. Over time, users may have made changes to these settings. The following options may have been modiﬁ ed since the appliance was new.

• 12 or 24 hr display mode

• Continuous bake or 12-hour energy savings mode

• Silent or audible controls

• Oven temperature display (Fahrenheit or Celsius)

• Oven temperature adjustments (UPO)

To restore oven control to factory default settings:

1. Press until “rESEt” appears in the display.

2. Press and hold START for three seconds. The control has been reset with the default settings.

2. Press START

3. Enter the desired adjustment using the number keys. To make the adjustment negative, press the Self Clean key.

The oven temperature may be increased as much as +35°F or decreased -35°F from the factory calibrated settings.

The oven temperature adjustment may be made if your oven control is set to display temperatures in °C (Celsius). Minimum and maximum settings for Celsius range from plus +19°C to minus -19°C.

4. Press START to accept change.

Important note:

• Oven temperature adjustments will not change the Broil, Self Clean, or Keep Warm temperatures.

The display returns to the settings menu. After a few seconds, it will return to the time of day.

Continuous bake setting or 12-hour energy saving feature (E-SA)

The oven control has a built-in 12-hour energy saving feature that will shut o the oven if the oven is left on for more than 12 hours. The oven control can be programmed to override this feature for continuous baking.

To change the continuous bake setting:

1. Press until “E-S” appears in the display.

2. Press START.

3. Press to toggle between “on” and “oFF”.

4. Press START to accept when the desired set- ting is displayed.

SETTING OVEN CONTROLS

Setting the minute timer

The timer can be set for any amount of time from 1 minute to 11 hours and 59 minutes. The minute timer can be used alone or while using any of the other oven features. If another feature is active when the minute timer is active, the minute timer will show in the display. To view information about other active features, press the key for that

feature.

Example: Setting timer for 15 minutes.

1. Press Timer on-o key:

2. Use the number keys to enter the desired time in hours and minutes.

3. Press Timer on-o . The timer will begin to countdown. When the set time ends, the display will show End.

Oven Lock

The control can be programmed to lockout the oven control keys and lock the oven door.

The oven control lockout mode is not allowed during an active cooking function.

To activate the lockout feature:

1. Press and hold the lock key for 3 seconds.

2. The door lock mechanism will lock the door in about 15 seconds. Do not attempt to open door while the mechanism is active.

To cancel the lockout feature:

1. Press and hold the lock key for 3 seconds.

2. The door lock mechanism will unlock the door in about 15 seconds. Do not attempt to open door while the mechanism is active.

3. When the lock icon no longer displays, the oven control keypad will be available for use.

NOTE: If a control key is pressed when Oven Lock is active, the control will triple beep indicating the key action is not available when the Oven Lock feature is active.

To turn the timer o at any time, press the

Timer on-o key.

NOTE: The timer will beep three times and will con- tinue to beep three times every minute until Timer on-o is pressed. The minute timer will not start or

stop the cooking process.

Operating oven light

The interior oven light will automatically turn on when the oven door is opened.

Press the oven light key on the control panel to turn the interior oven light on and o whenever the oven door is closed.

NOTE: For best baking results, do not leave oven light on while baking.

The interior oven light is located at the upper left rear wall of the oven interior. To change the interior oven light, see “Replacing the oven light” in the Care & Cleaning section.

SETTING OVEN CONTROLS

Setting Bake

Bake cooks with heat that rises from the oven bottom. The heat and air circulate naturally in the oven. A reminder tone will sound indicating when the set bake temperature is reached and to place the food in the oven. The convection fan will turn on in preheat and then cycle on and o as needed during baking.

Bake may be set for any oven temperature between 170°F (77°C) to 550°F (288°C)

CAUTION

Always use pot holders or oven mitts when using the oven. When cooking the oven interior, oven racks, and cooktop will become very hot which can cause burns.

Baking tips

• Fully preheat the oven before baking items like cookies, cakes, biscuits and breads.

IMPORTANT

The oven will bake no longer than 12 hours. If you wish to bake for a longer period, see “Changing between continuous bake setting or 12 hour energy saving” on page 21 for detailed information.

To set Bake for (default) oven temperature of 350°F:

1. Press Bake. 350° will appear in the display.

2. Press START.

To cancel Bake at any time, press OFF.

To change the oven temperature to 425°F when the oven is baking:

1. Use the number keys to enter a new temperature of 4 2 5.

• Use the convection bake function for best results when baking cookies on multiple racks.

• Bake is the best function to use for baking cakes.

• For best results when baking layer cakes using two oven racks, place racks in positions 2 and 5 and place pans as shown.

• When using any single rack for baking cookies, cakes, biscuits, or mu ns use rack position 3.

• Allow at least 2 inches (5 cm) of space between bakeware for proper air circulation.

• Dark or dull bakeware absorbs more heat than shiny bakeware, resulting in dark or overbrowned foods. It may be necessary to reduce oven temperature or cook time to prevent overbrowning of some foods.

• Dark pans are recommended for pies; shiny pans are recommended for cakes, cookies, and mu ns.

2. Press START.

NOTE: If START is not pressed, the temperature will revert to the previous setting.

To cancel Bake at any time, press OFF.

6 5

4 3 2

• Do not open oven door often. Opening the door will reduce the temperature in the oven and may increase cook time.

• Do not leave oven light on while baking.

SETTING OVEN CONTROLS

Convection Bake

Convection Bake uses a fan to circulate the oven's heat uniformly around the oven. This improved heat distribution allows for even cooking and browning results. Heated air ﬂ ows around the food from all sides. The convection fan will turn on in preheat and remain on during baking.

Convection bake may be set for any oven temperature between 170°F (77°C) and 550°F (288°C).

Beneﬁ ts of convection cooking include:

• Multiple rack baking.

• Foods may cook faster, saving time and energy.

Baking tips

• Fully preheat the oven before baking items like cookies, cakes, biscuits and breads.

• When baking cakes using two oven racks place bakeware in positions 2 and 5 and place bakeware as shown.

• When using any single rack for baking cookies, cakes, biscuits or mu ns, use rack position 3.

To set convection bake with a default oven set temperature of 325°F:

1. Press Conv Bake.

2. Conv Bake and 325° will appear in the display.

3. Press START. The convection fan will turn on in a few minutes and stay on during the cooking process.

To cancel convection bake at any time, press OFF.

6 5

4 3 2

• Dark pans are recommended for pies; shiny pans are recommended for cakes, cookies, and mu ns.

• Do not open oven door often. Opening the door will reduce the temperature in the oven and may increase cook time.

• Do not leave oven light on while baking.

CAUTION

Always use pot holders or oven mitts when using the oven. When cooking the oven interior, oven racks, and cooktop will become very hot which can cause burns.

SETTING OVEN CONTROLS

Air Fry

The Air Fry feature works best for single rack baking with packaged and convenience foods. It works well with most recipes and can be programmed for temperatures between 170°F and 550°F. Follow the recipe or package directions for food preparation quantity, time, and temperature.

Important:

• Food should be arranged in single layers on the air fry tray and placed on rack position 4 for best results.

• When using the Air Fry tray, place a large cookie sheet on rack position 2 to catch any crumbs or drippings.

• Leave oven light o when baking.

• Food may need to be removed early and should be checked at minimum recommended bake time. However, frozen dense foods and items with cook times less than 15 minutes may require additional time.

To set the Air Fry function:

1. Arrange food on rack as suggested.

2. Press Air Fry.

3. Use the number keys to enter the temperature for particular food.

4. Press START. When preheat tone sounds place the tray on rack position 3 and to prevent smoke, place a baking sheet on rack position 1 below the Air Fry Tray.

5. Press OFF to return display to show the time of day.

6 5

3 2

Frigidaire o ers an optional Air Fry Tray speciﬁ cally designed to deliver superior performance.

Some Beneﬁ ts of the Optional Air Fry Tray:

• Tray optimized for oven space.

• Fits in the dishwasher for easy clean up.

• Higher yield than countertop models.

• Frees up countertop space.

• Compatible with convection ovens.

• The optional Air Fry tray may be purchased from www.frigidaire.com.

Figure 10: Air Fry Tray

Table 3: Air Fry Table

Food Type Quantity (oz.) Temperature Cook Time (mins)

Frozen Tater Tots 48 450°F - 232°C 29-33

Frozen Golden Fries 48 425°F - 218°C 25-35

Frozen Chicken Nuggets 48 400°F - 205°C 13-15

Frozen Crispy Chicken Strips 48 400°F - 205°C 20-22

Frozen Hot Wings Bone-In 48 450°F - 232°C 25-28

Frozen Chicken Wings 48 375°F - 190°C 60-65

Fresh Chicken Wings 48 450°F - 232°C 30-40

SETTING OVEN CONTROLS

Setting Broil

Use the broil function to cook foods that require direct exposure to radiant heat for optimum browning results. Broiling may produce smoke.

If smoke is excessive, place food further away from the ﬂ ames.

Broil has HI and LO settings.

WARNING

Should an oven ﬁ re occur, leave the oven door closed and turn o the oven. If the ﬁ re continues, use a ﬁ re extinguisher. Do not put water or ﬂ our on the ﬁ re. Flour may be explosive and water can cause a grease ﬁ re to spread and cause personal injury.

CAUTION

Always use pot holders or oven mitts when using the oven. When cooking, the oven interior, oven racks, and cooktop will become very hot which can cause burns.

IMPORTANT

Broiler pans and inserts allow the grease to drain away from the high heat of the broiler. Do not use the pan without the insert. Do not cover the insert with foil – the exposed grease could ignite.

To set broil:

1. Arrange the oven racks when cool.

2. Position bakeware in oven.

3. Press Broil. “LO” will show in the display.

4. Press Broil to switch between HI and Lo.

5. Press START.

6. For optimum browning results, preheat oven for 5 minutes before adding food. Broil with oven door closed.

7. Broil on one side until food is browned; turn and broil other side until done to your satisfaction.

8. When ﬁ nished broiling, press OFF.

To cancel broil at any time, press OFF.

6 5

4 3 2

OPEN DOOR BROIL SHUTOFF: If the oven door is left open during Broil for more than 3 minutes, an alarm will sound to notify the user to close the oven door. If the door is not closed, the broil function will turn o within 30 seconds of the open door alarm.

NOTE

If a broiler pan and insert are not supplied with this appliance they may be purchased from www. frigidaire.com

Important notes:

• Always arrange oven racks when the oven is cool.

• Broil with oven door closed. If broiling with door open, an alarm will sound alerting you to close the door. If left open, the broil element will turn o .

• For best results when broiling, use a broil pan with broil pan insert designed to drain the fat from the food and help avoid spatter and reduce smoking.

• When broiling, always pull the oven rack out to the stop position before turning or removing food.

• If a broiler pan and insert are not supplied with this appliance they may be purchased from www.frigidaire.com.

Table 4: Broil recommendations

SETTING OVEN CONTROLS

Food Rack

Postion

Steak 1” thick 6 HI 7 2 140ºF (60ºC) Rare*

Steak 1” thick 5 or 6 HI 6 5 145ºF (63ºC) Medium

Steak 1” thick 5 or 6 HI 7 6 170°F (77ºC) Well

Pork Chops 3/4” thick

Chicken bone-in 4 LO 20 10 165°F (74°C) Well

Chicken boneless 5 LO 8 6 165°F (74°C) Well

Fish 5 HI

Shrimp 4 HI 145°F (63°C) Well

Hamburger 1” thick 4 HI 6 5 145ºF (63ºC) Medium

5 LO 12 10 145ºF (63ºC) Well

Temperature Cook time

minutes

1st side 2nd

side

as directed

Internal

Temperature

145°F (63°C) Well

Doneness

Hamburger 1” thick 4 HI 7 6 160 °F (71ºC) Well

* The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C) means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide) The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC). Allow cooked meat to rest for at least 3 minutes before serving.

NOTE: Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away from element. Always watch foods carefully to prevent burning.

SETTING OVEN CONTROLS

No Preheat

No Preheat is available for single rack baking with packaged and convenience foods and can be used with regular recipes also. No Preheat may be used with temperatures between 170°F and 550°F. Follow the recipe or package directions for food preparation time and temperature.

During No Preheat function, the oven elements will cycle on and o . The convection fan will turn on and stay on until No Preheat is canceled. Depending on your preference for doneness cooking times may vary. Watch food closely.

CAUTION

Always use pot holders or oven mitts when using the oven. When cooking the oven interior, oven racks, and cooktop will become very hot which can cause burns.

Important:

• Always place food on rack position 3.

• Place the food with the pan or bakeware to the front of the oven rack.

• When using No Preheat, use bakeware with low or no sides. This allows the air to circulate around the food evenly.

• Leave oven light o when baking.

• Food that comes in strips, such as ﬁ sh sticks and chicken tenders, should be placed on the pan with the ends pointing to the sides of the oven. Follow the package directions for food preparation time and temperature.

• Food may need to be removed early and should be checked at minimum recommended cook time.

• No Preheat works best when cooking foods longer than 10 minutes. If directions call for a shorter cooking time, a few extra minutes may be required for optimal cooking results.

• Do not open the oven door often. Opening the door will reduce the temperature in the oven and may increase cook time.

• Leave oven lights o while cooking.

To set the no preheat temperature for 350°F:

1. Arrange the interior oven racks.

2. Press No Preheat.

3. Set temperature or use 350°F (default).

4. Press START.

5. Set Cook Time if needed.

6. Press START.

NOTE: If a cook time is set the oven will turn o automatically when the time expires. Foods with a cook time under 10 minutes may need extra time.

7. When cooking has ended, End will be in display.

8. Press OFF to return display to show the time of day.

To cancel cooking anytime touch OFF.

6 5

3 2

SETTING OVEN CONTROLS

Air Sous Vide

Air Sous Vide is ideal for cooking meats to achieve tenderness without overcooking.

How Sous Vide Works

Sous vide is a French phrase meaning “under vacuum”. In sous vide cooking, food is vacuum-sealed in plastic pouches, which are then placed in a cooking medium of hot water or air.

Your appliance uses hot air circulating around sealed pouches to cook food slowly at relatively low temperatures: 100°F to 205°F (38°C to 94°C). Sous vide cooking is not fast, but with a little planning, it can be very easy.

Advantages of Sous Vide

• Food does not lose ﬂ avor or aroma due to evaporation.

• Vitamins and minerals do not escape during cooking.

• The low cooking temperature leaves meat and ﬁ sh more tender.

• Less spice is needed, as food keeps more of its natural ﬂ avor.

• The low cooking temperature greatly reduces the risk of overcooking. The food never gets hotter than the intended serving temperature.

• Timing is less critical. If di erent dishes are ﬁ nishing at di erent times, food that has reached serving temperature can wait, since it stays at serving temperature in the cooking medium.

Food Safety

Because sous vide cooks at relatively low temperatures, safe food handling is especially important.:

• Always keep raw food in safe conditions before you start cooking.

• Clean the raw food before you start cooking.

• Use Table 1, “Recommended Sous Vide Cook Settings,” to ﬁ nd the recommended cooking time and temperature for the food.

• Only use temperatures below 140°F (60°C) to cook foods that can be safely eaten raw.

• Food should be between 34°F and 37°F (normal refrigerator temperatures) when preparing to place food in sous vide vacuum pouch.

• Sous vide dishes are best served immediately after cooking. If food is not served immediately, use an ice bath to chill it quickly and then keep it refrigerated for up to 3 days.

• Do not use sous vide to reheat leftovers.

• Do not allow raw food to contact cooked food during preparation. Do not use the same tools on di erent food items without washing them.

• If the recipe includes raw eggs, keep the whites and yolks from touching the outsides of the shells.

• Blanching in boiling water or searing in a pan before sous vide cooking can destroy surface bacteria to improve food safety.

• Do not use Delay Start with the Sous Vide function.

• Do not use a meat probe with the Sous Vide function. Food needs to be sealed air-tight in a pouch for sous vide cooking.

SETTING OVEN CONTROLS

Vacuum Sealing

Sous vide cooking in your oven requires a vacuum sealer and vacuum pouches. The pouch needs to be sealed so no air or liquid can leak out. A pouch that leaks will produce poor cooking results and may produce smoke and residue that can burn during future cooking or when using self-clean. Follow the instructions that come with your sealer and pouches.

• Use pouches that are speciﬁ ed for your sealer and for sous vide cooking.

• Do not reuse vacuum pouches.

• Put food in one layer in the pouch for even cooking.

• It is recommended to use one food portion per vacuum pouch.

• For most sous vide cooking, use the highest vacuum setting for best cooking results.

• Make sure that the closure of the pouch is clean to get a good seal. If cooking at higher temperatures (above 160º F / 71º C), double-seal the pouch.

• Vacuum pouches are solely for sous vide cooking and should not be used for regular baking or broiling.

Sous Vide Cooking

1. Prepare

• Start with the freshest, highest quality food

possible.

• Clean and cut the ingredients.

2. Package

• Place the ingredients in the plastic pouch

for your vacuum sealer. Add seasonings for cooking.

• Note: If cooking multiple items at once,

you may want to write the contents on the outside of the pouches before ﬁ lling and sealing them.

• Vacuum seal the pouch, removing as

much air as possible. Verify that you have achieved an air-tight seal.

• If not cooking immediately, store the pouch

in a refrigerator until ready to cook.

To cook Air Sous Vide:

1. Press

2. Press START.

3. Use number keys to set desired temperature.

IMPORTANT: Since sous vide cooking allows for a suggested minimum cooking time and a target time, it is recommended to set the timer to at least the minimum time or to any time up to the target suggested time. With sous vide cooking, there is a maximum cooking time which allows the user more ﬂ exibility when cooking with no speciﬁ c end time.

Note: Use the settings recommended for the type of food in Table 4 on page 37.

4. Press START.

5. Finish

• Open the plastic pouch and remove the

• You may ﬁ nish the food with a ﬁ nal searing

• Add ﬁ nal seasonings or sauces if needed.

• Serve.

until “SouS” appears in the display.

food.

or grilling to achieve a nice crust and roast ﬂ avor.

CAUTION

Even though sous vide cooks at relatively low temperatures, use care when handling the pouch and its contents, which will be hot to the touch.

Only use temperatures below 140°F (60°C) for cooking foods that can be safely eaten raw.

IMPORTANT

The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C) means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA) The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For beef medium 160°F, well done 170°F (77°C). Visit the USDA Food Safety and Inspection website at www.fsis. usda.gov.

Table 5: Sous Vide Table

Food Doneness Temperature Cooking Time

Beef

Steak Rare 130º F / 54º-55º C 2 hours 3 hours 4 hours

Steak Medium Rare 135º F / 57º-58º C 2 hours 3 hours 4 hours

Steak Medium 145º F / 62º-63º C 2 hours 3 hours 4 hours

Steak Medium Well 150º F / 65º-66º C 2 hours 3 hours 4 hours

Steak Well 160º F / 71º-72º C 2 hours 3 hours 4 hours

Roast Rare 135º F / 57º-58º C 6 hours 7 hours 16 hours

Roast Medium Rare 140º F / 60º C 6 hours 7 hours 16 hours

Roast Medium 150º F / 65º-66º C 6 hours 7 hours 16 hours

Roast Medium Well 155º F / 68º-69º C 6 hours 7 hours 16 hours

Roast Well 160º F / 71º-72º C 6 hours 7 hours 16 hours

Chuck/Brisket

SETTING OVEN CONTROLS

Minimum Target Maximum

Rare 140º F / 60º C 20 hours 24 hours 48 hours

Medium Rare 150º F / 65º-66º C 20 hours 24 hours 48 hours

Well 180º F / 82º-83º C 20 hours 24 hours 48 hours

Pork

Chop Medium 150º F / 65º-66º C 2 hours 3 hours 4 hours

Chop Well 160º F / 71º-72º C 2 hours 3 hours 4 hours

Roast Medium 150º F / 65º-66º C 2 hours 3 hours 4 hours

Roast Well 180º F / 82º-83º C 2 hours 3 hours 4 hours

Shoulder/Belly Medium 150º F / 65º-66º C 10 hours 24 hours 48 hours

Shoulder/Belly Well 180º F / 82º-83º C 10 hours 24 hours 48 hours

Chicken

Parts Tender 170º F / 76º-77º C 2 hours 2-1/2 hours 4 hours

Fish

Steak Tender 105º F / 40º-41º C 1 hour 1-11/2 hours 2 hours

Steak Flaky 125º F / 51º-52º C 1 hour 1-11/2 hours 2 hours

Steak Well 145º F / 62º-63º C 1 hour 2 hours 2 hours

Fillet Tender 105º F / 40º-41º C 45 mins 1 hour 1 1/2 hours

Fillet Flaky 125º F / 51º-52º C 45 mins 1 hour 1 1/2 hours

Fillet Well 145º F / 62º-63º C 45 mins 1 hour 1 1/2 hours

Vegetables

Squash Cubes 180º F / 82º-83º C 1 hour

Roots Sliced/Cubes 180º F / 82º-83º C 1 hour 1 1/2 hours 4 hours

Potatoes Sliced/Cubes 200º F / 93º-94º C 1 hour 1 1/2 hours 4 hours

Fruits

Warm/Ripe Sliced/Cubes 155º F / 68º-69º C 45mins 105 mins 2 1/2 hours

Soft Purees 180º F / 82º-83º C 15 mins 30 mins 90 minutes

Steak thickness based on 1.5”. Thicker cuts may require longer times.

1/2 hours

4 hours

SETTING OVEN CONTROLS

Slow Cook

Use Slow Cook for foods that will cook or braise at low temperature for a long period of time.

For best results when using Slow Cook:

• Completely thaw all frozen foods before cooking.

• When using a single oven rack, place in oven rack position 2 or 3. Position racks to accommodate the size of various bakeware when cooking multiple food items.

• Do not open the oven door often or leave the door open when checking foods. If the oven heat escapes often, the Slow Cook time may need to be extended.

• Cover to keep foods moist or use a loose or vented type cover to allow foods to turn crisp or brown.

• Roasts may be left uncovered so browning can occur. Cook times will vary depending on the weight, fat content, bone, and the shape of the roast. Preheating the oven will not be necessary when using the Slow Cook feature.

• Add any cream or cheese sauces during the last hour.

Slow cooking meats may result in the outside of the meat turning dark; this is normal.

To set Slow Cook:

1. Press until “SLo C” appears in the display.

Convection Roast

Convection roast combines a cook cycle with the convection fan and elements to rapidly roast meats and poultry. Heated air circulates around the meat from all sides, sealing in juices and ﬂ avors. Meats cooked with this feature are crispy and brown on the outside while staying moist inside.

WARNING

Should an oven ﬁ re occur, close the oven door and turn the oven o . If the ﬁ re continues, use a ﬁ re extinguisher. Do not put water or ﬂ our on the ﬁ re. Flour may be explosive and water can cause a grease ﬁ re to spread and cause personal injury.

CAUTION

Always use pot holders or oven mitts when using the oven. When cooking, the oven interior, oven racks, and cooktop will become very hot which can cause burns.

To use convection roast at a temperature of 350°F (177°C):

1. Press Conv Roast.

2. Set the desired temperature using the number keys or use default of 350°.

3. Press START.

4. Set Cook Time if desired.

5. Press START. Preheating the oven is not neces- sary.

6. When cooking is completed or to cancel Convection Roast press OFF.

2. Press START.

3. Press to choose Level 1, 2, or 3.

4. Press START.

Figure 11: Convection roasting on lower oven racks

Convection Roasting tips:

• Preheating for convection roast is not necessary for most meats and poultry.

• Arrange oven racks so meat and poultry are on the lowest rack of the oven.

• Since convection roast cooks faster, may be able to reduce cook times as much as 25% from the recommended time of your recipe (check the food at this time). Then if needed, increase cook time until the desired doneness is obtained.

• Do not cover foods when dry roasting - covering will prevent the meat from browning properly.

• When cooking meats use the broiler pan and insert. The broiler pan will catch grease spills and the insert helps prevent grease splatters.

Table 6: Convection Roasting recommendations

Meat Weight Oven Temp Internal Temp Mins per

Beef Standing rib roast* 4 to 6 lb. 350°F (177ºC) *160ºF (71ºC) 25-30

Poultry

Pork Ham roast, fresh 4 to 6 lb. 325°F (163ºC) 160°F (71ºC) 30-40

* The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C) means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide) The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC)** Stu ed turkey requires additional roasting time. Shield legs and breast with foil to prevent over browning and drying of the skin.

SETTING OVEN CONTROLS

Rib eye roast* 4 to 6 lb. 350°F (177ºC) *160ºF (71ºC) 25-30 Tenderloin roast 2 to 3 lb. 400°F (204ºC) *160ºF (71ºC) 15-25 Turkey whole** 12 to 16 lb. 325°F (163ºC) 180°F (82ºC) 8-10

Turkey whole** 16 to 20 lb 325°F (163ºC) 180°F (82ºC) 10-15 Turkey whole** 20 to 24

lb.

Chicken 3 to 4 lb. 350°F-375°F (177ºC-

Shoulder blade roast

Loin 3 to 4 lb. 325°F (163ºC) 160°F (71ºC) 20-25 Pre-cooked ham 5 to 7 lb. 325°F (163ºC) 160°F (71ºC) 30-40

4 to 6 lb. 325°F (163ºC) 160°F (71ºC) 20-30

325°F (163ºC) 180°F (82ºC) 12-16

180°F (82ºC) 12-16

191ºC)*

SETTING OVEN CONTROLS

Cooking with Steam

Note: More moisture will be present than during

conventional baking or roasting. Moisture could condense on the handle or in the door, and depending on the conditions in your kitchen possibly drip onto the ﬂ oor.

Steam Cooking Tips: Oven Positioning

• Use ﬂ at rack in the position in the oven for most foods for Steam Roast.

• Lowest position for poultry.

Preparing

• Use 2-1/2 cups of water for steam bake and steam roast. If steam functions are frequently used, use distilled water.

• Using water container, pour water slowly onto the bottom of oven cavity while still cool.

• Never add water if the oven is warm.

• Never add water during a Steam Bake or Steam Roast cycle.

While in Use

• When using Steam, follow the recipe for preheating, cook time, and cook temperature. If the original recipe did not use steam, reduce the temperature by 25°F (14°C), but not below 325°F (163°C).

• Always start with a cold oven.

• Preheating is not necessary when using steam roast.

Cleaning

• With a paper towel lightly soaked in distilled white vinegar, wipe out bottom of oven cavity after the oven is cooled or before each use.

• Use the self clean function to clean heavily soiled areas.

• If residue remains after self clean, pour a thin layer of distilled white vinegar onto the bottom of the oven cavity. Allow to sit for 30 minutes. Wipe out vinegar.

Steam Bake

Steam creates the best conditions for baking bread on a single rack. Baked goods will have improved browning and texture and is recommended for baking moist and ﬂ avorful breads and pastries such as baguettes and croissants.

Use ﬂ at rack in position 3 for best results for Steam Bake. Pans should be pulled to the front of the rack.

To set Steam Bake:

1. Press Steam Bake.

2. Add 2-1/2 cups of water to oven bottom as directed.

3. Set the desired temperature using the number keys or use default of 350°.

4. Press START.

5. Set Cook Time if desired. (Suggests waiting to set Cook Time until oven preheats.)

6. When Cook Time ends oven turns o automatically. End will be in display.

7. Press OFF to return to show the time of day.

CAUTION

Do not use Steam Bake for cooking at temperatures below 215°F (102°C).

IMPORTANT

Stand to the side of the oven when opening to allow any steam to escape.

SETTING OVEN CONTROLS

Steam Roast

Steam creates the best conditions for roasting proteins. Meats will be crisp outside and juicy inside.

Steam Roast is recommended for meat or poultry. Use ﬂ at rack in position 1 for best results for Steam Bake.

To set Steam Roast:

1. Press Steam Roast.

2. Add 2-1/2 cups of water to the bottom of the oven as directed.

3. Set the desired temperature using the number keys or use default of 350°.

4. Press START.

5. Set Cook Time if desired. (Suggests waiting to set Cook Time until oven preheats.)

6. When Cook Time ends oven turns o automatically. End will be in display.

7. PressOFF to return display to show the time of day.

CAUTION

Do not use Steam Bake for cooking at temperatures below 215°F (102°C).

IMPORTANT

Stand to the side of the oven when opening to allow any steam to escape.

SETTING OVEN CONTROLS

Cooking with Food Probe

Use the probe feature for best results when cooking foods such as roasts, hams, or poultry.

The Food Probe works with the following oven modes: Bake, Convection Bake, Air Fry, Convection Roast, Steam Roast, and Turkey.

The probe feature, when set correctly, will signal an alert when the internal food temperature reaches the desired set target temperature. The probe settings for how the oven behaves should be set ﬁ rst in the oven menu.

When active, the probe displays the internal food temperature which is visible in the display during the cooking process. This eliminates any guesswork or the need to open the oven door to check the thermometer.

For meats like poultry and roasts, using a probe to check internal temperature is the safest method to ensure properly cooked food.

Proper placement of probe in food.

Insert the probe so that the probe tip rests inside the center of the thickest part of meat or food. For best results, do not allow the probe temperature sensor to contact bone, fat, gristle, or the cookware.

Insert

probe tip

to center of

food

• For bone-in ham or lamb, insert the probe into the center of lowest large muscle or joint.

• For meat loaf or casseroles, insert the probe into center of food.

• When cooking ﬁ sh, insert meat probe just above the gill.

• For whole poultry or turkey, fully insert the probe sensor into the thickest part of the breast.

CAUTION

Do not use kitchen utensils to pull on the probe cable or handles. Always insert and remove the probe using the provided handles, as shown in and always use a pot holder to protect hands from possible burns.

SETTING OVEN CONTROLS

To set Food Probe:

1. Connect the food probe to the oven and insert the probe into the food.

2. Select a cooking function, such as Convection Roast, and set the temperature.

3. Press Food Probe. The food probe indicator lights up.

4. Use the number keys to enter the target tem- perature for the food.

5. Press START.

6. When the food reaches the target temperature, the progress bar will be fully lit and a tone will sound.

7. Press OFF to return display to show the time of day.

Table 7: USDA recommended minimum internal cooking temperatures

Food Type Internal Temp.

Ground meat and meat mixtures

Beef, Pork, Veal, Lamb 160°F (71°C)

Turkey, Chicken 165°F (74°C)

Fresh beef, veal, lamb

Medium rare +

Medium

Well Done

Chicken and Turkey, whole 165°F (74°C)

Poultry Breasts, Roasts 165°F (74°C)

Poultry Thighs, Wings 165°F (74°C)

Stu ng (cooked alone or in bird)

Ham Fresh (raw) 160°F (71°C)

Ham Pre-cooked (to reheat) 140°F (60°C

Eggs dishes 160°F (71°C)

Leftovers and Casseroles 165°F (74°C)

145°F (63°C)

160°F (71°C)

170°F (77°C)

165°F (74°C)

NOTE

During cooking, the internal food temperature will display in the center of the screen. To assure accuracy, do not remove the probe from the food or receptacle until the desired internal temperature is reached.

If the probe is removed from the receptacle only, the probe feature will cancel and the oven will turn o . If the probe is removed from the food only, the probe feature will remain active and may eventually generate a probe too hot message.

To change the target (internal food) temperature or the set oven temperature touch the one you

want to change and use the number keys to ad- just the temperature.

IMPORTANT

Do not store the probe inside the oven. Use only the original probe provided. Connecting any other probe or device could result in damage to the oven control, electronics, and the receptacle.

Before starting self clean, double check that the probe is removed from the oven interior. Defrost frozen foods completely before inserting the probe.

SETTING OVEN CONTROLS

Delay Start

Delay Start allows a delayed starting time for the Bake, Convection Bake, and Self-Clean functions. Prior to setting a delay start, be sure the time of day is set correctly. The maximum delay for a Delay Start is one hour.

To set Delay Start:

1. Choose the Bake and set the temperature.

2. Press until dELAY hows in the display.

3. Press START. The display will show a time of 0:00 (0 hours and 00 minutes).

4. Use the number keys to enter the desired time delay.

5. Press START. The timer will start counting down.

6. When the time runs out, the chosen cooking function will start. If a Cook Time was set, the remaining cook time will show in the display.

To stop the Delay Start timer at any time, press

OFF.

Cook Time

Use Cook Time to set the amount of time needed for most oven functions. The oven will turn on immediately (or after a speciﬁ ed delay) and stop automatically after the set cook time ends.

To set Cook Time:

1. Select a cooking function, such as Convection Roast, and set the temperature

2. Press Cook Time. The display will show a time of 0:00 (0 hours and 00 minutes).

3. Use the number keys to enter the desired time for cooking.

4. Press START. The timer will start counting down.

5. When the time runs out, the display will show “End” and the oven will turn o .

To turn o the oven before the time runs out, press

OFF.

Keep Warm

Keep Warm should only be used with foods that are fully cooked and at serving temperatures. Keep Warm will keep foods warm and ready for serving at 140° F (60°C) to 200°F (93°C).

To set Keep Warm:

1. If needed, arrange oven racks and place cooked food in oven.

2. Press Keep Warm: (If no other keys are touched within 25 seconds the request for Warm will clear.)

3. Use the number keys to enter the desired tem- perature.

4. Press START. Keep Warm will remain on for 1 hour or until cancelled.

To turn o Keep Warm at any time, press OFF.

SETTING OVEN CONTROLS

Setting the Sabbath Feature for the Jewish Sabbath and Holidays (some models)

For further assistance, guidelines for proper usage, and a complete list of models with the Sabbath feature, please visit the web at www.star-k. org.

This appliance provides special settings for use when observing the Jewish Sabbath/Holidays. Sabbath mode disables all audible tones or visual display changes on the oven control. Bake is the only cooking feature available while in the Sabbath mode. Most oven controls are locked during Sabbath mode.

To start Sabbath Mode, ﬁ rst select Sabbath from the settings menu. Next, select Delay (if desired), Bake temperature, and cook time (if desired) and set. Cooking will begin after any speciﬁ ed delay.

If cook time was set, once the time has elapsed, the cooking will end and the display will show Idle to indicate that the cook time has ended.

Important: The Sabbath mode will override the factory preset 12 hour energy saving mode, and the appliance will stay on until the cooking features are canceled. If cooking is canceled when the appliance is in the Sabbath mode, no audible or visual indicators will be available to verify the cancellation.

If the oven interior lights are needed, be sure to activate them prior to setting the Sabbath mode. Once the oven light is turned on and the Sabbath mode is active, the oven light will remain on until the Sabbath mode is turned o and the oven lights are turned o . The oven door will not activate the interior oven lights when the oven door is opened or closed.

It is recommended that any oven temperature modiﬁ cation made within an active Sabbath mode press the + or - key.

The temperature will increase or decrease with each press by 5°F or 1°C and the change will be accepted automatically.

WARNING

Food poisoning hazard. Do not let food sit for more than one hour before or after cooking. Doing so can result in food poisoning or sickness. Foods that can easily spoil such as milk, eggs, ﬁ sh, meat or poultry, should be chilled in the refrigerator ﬁ rst. Even when chilled, they should not stand in the oven for more than 1 hour before cooking begins, and should be removed promptly when ﬁ nished cooking.

Important:

• Do not attempt to activate any other oven function except Bake while the Sabbath feature is active. When the Sabbath feature is active, only the number keys and OFF will function. ALL OTHER KEYS should not be used once the Sabbath feature is active.

• You may change the oven temperature once baking has started. Use the number keys and START to raise or lower the oven temperature.

• Remember that the oven control will no longer provide audible tones or display any further changes when the Sabbath feature is active.

• The oven will shut-o automatically after completing a bake time and therefore may only be used once during the Sabbath/Jewish Holidays.

To set Sabbath Mode:

1. Select a cooking function, such as Bake, and set the temperature.

2. Set a Cook Time and press START.

3. Press both Conv Bake and Conv Roast at the same time.

4. When Cook Time ends oven turns o automatically. SAb will be in display.

5. Press both Conv Bake and Conv Roast at the same time to exit Sabbath mode and show the time of day.

Steam Clean

The Steam Clean feature o ers a chemical free and time saving method to assist in the routine cleaning of small and light soils. For heavier baked on soils use the Self Clean feature.

CAUTION

Do not add bleach, ammonia, oven cleaner, or any other abrasive household cleaners to the water used for Steam Clean.

Before cleaning any part of the oven, be sure all controls are turned o and the oven is cool. The oven may be hot and can cause burns.

Be sure the oven is level and cool before starting Steam Clean. If the oven temperature is above room temperature a triple beep will be heard and the function will not start. Steam Clean produces best results when started with a cool oven.

To set a Steam Clean cycle:

1. Remove all racks and oven accessories.

2. Scrape or wipe loose debris and grease from the oven bottom.

3. Press until “Cln” appears in the display.

4. Press START.

5. Pour 1 cup of tap water onto the oven bottom (Figure 12). Close oven door.

6. Press START. The time left for the Steam Clean cycle is shown in the display. Do not open the door during this time. If door is left open while in Steam Clean, (d-O) will appear in the display.

7. When the steam clean cycle is complete an alert will sound and the End message will show in the display. Press o to return to the clock.

8. Take care opening the door when the steam clean is ﬁ nished. Stand to the side of the oven out of the way of escaping vapor.

9. Wipe oven cavity and bottom. Do not clean oven door gasket. Avoid leaning or resting on the oven door glass while cleaning cavity.

SETTING OVEN CONTROLS

Figure 12: Add 1 cup of tap water

Figure 13: Clean around the oven door gasket

Notes:

• Opening the oven door during the steam clean cycle prevents the water from reaching the temperature needed to clean.

• For best results, clean oven immediately after the cycle is complete. Steam clean works best for soils on the oven bottom.

• A non-abrasive scouring pad, stainless steel sponge, plastic scraper, or eraser style cleaning pad (without cleaner) can be used for di cult soils. Moisten pads with water before use.

• Place a paper towel or cloth in front of the oven to capture any water that may spill while wiping out.

• Do not leave the residual water in the oven for any length of time.

• Some condensation or water vapor may appear close to the oven vent and the oven door glass. This is normal. The oven gasket may become damp; do not wipe dry.

• Local water sources often contain minerals (hard water). If hard water deposits occur, wipe cavity with a 50/50 solution of water and vinegar or 50/50 solution of lemon juice and water.

• Steam clean cannot be programmed with a delayed start time.

• If Steam Clean results are not satisfactory, run a Self Clean. See “Self Clean” on page 47.

SETTING OVEN CONTROLS

Self Clean

Self Clean cleans with very high temperatures (well above normal cooking temperatures), eliminating soils completely or reducing them to very ﬁ ne powdered ashes you can wipe away afterwards with a damp cloth.

The clean cycle lasts for 2-4 hours.

Before starting self clean read all following caution and important statements before starting a self clean cycle

CAUTION

• Do not leave small children unattended near appliance. During self clean cycle, the outside of the oven can become very hot and cause burns if touched.

• Do not line the oven walls, racks, oven bottom, or any part of the range with aluminum foil. This will cause permanent damage to the oven interior and destroy heat distribution, and will melt to the oven interior.

• Do not force the oven door open. This will damage the automatic door locking system. Use caution when opening the oven door after the self clean cycle ends. The oven may still be very hot and cause burns. To avoid possible burns, stand to side of oven when opening door to allow steam or hot air to escape.

• Do not spray oven cleaners or oven protective coatings in or around any part of the oven interior. Clean any soil from the oven frame, the door liner outside the oven door gasket, and the small area at the front center of the oven bottom. These areas heat su ciently to burn soil on. Clean using soap and water prior to starting Self Clean.

• Remove any excessive spills. Any spills on the oven bottom should be wiped up and removed before starting a self clean cycle. To clean use hot, soapy water and a cloth. Large spills can cause heavy smoke or ﬁ re when subjected to high temperatures.

• Do not allow food spills with high sugar or acid content (such as milk, tomatoes, sauerkraut, fruit juices, or pie ﬁ llings) to remain on the surface as they may leave a dull spot even after cleaning.

• Do not clean the oven door gasket. The woven material in the gasket is essential for a good seal. Care should be taken not to rub, damage, or remove the oven door gasket. Doing so could cause damage to the door gasket and compromise the performance of the oven.

• The health of some birds is extremely sensitive to fumes given o during the self clean cycle of any range. Move birds to a well ventilated room.

Important notes:

• Completely remove all oven racks and any accessories from oven cavity to avoid damage to oven racks. If the oven racks are not removed they may discolor.

• Remove all items from the oven and cooktop including cookware, utensils, and any aluminum foil. Aluminum foil will not withstand high temperatures from a self clean cycle and will melt.

• The kitchen area should be well ventilated using an open window, ventilation fan, or exhaust hood during the ﬁ rst self clean cycle. This will help eliminate the normal odors.

• Do not attempt to open the oven door when the OVEN LOCK indicator light is ﬂ ashing. Allow about 15 seconds for the motorized door latch mechanism to completely lock or unlock the oven door.

• When the clean time ﬁ nishes, the oven door will remain locked until the range has cooled sufﬁ ciently. In addition to the clean time that was programmed, you must allow about 1 additional hour for the oven to cool before you will be able to open the oven door.

SETTING OVEN CONTROLS

Setting Self Clean

To set self clean:

Be sure the oven is empty and all oven racks are removed. Remove all items from the oven. Be sure oven door is completely closed.

1. Press Self Clean. The warning to remove RACKS will ﬂ ash in the display to remind you that oven racks should be removed before a self clean. The default 3 hour clean time will appear in the display.

2. Use the number keys to adjust the cleaning time. Press START to activate self clean.

3. The RACKS warning will end and Self Clean will start. The motor door lock will begin locking the oven door. Do not open the oven door while the lock motor is running or when any locking indicators or displays are showing. The oven door is completely locked in about 15 seconds.

• Once the oven door has locked, CLEAN will

appear in the display indicating self clean has started.

• Do not force the oven door open when self-

clean is active. This can damage the automatic door-locking system.

• Use caution when opening the door after

self-clean cycle is complete; the oven may still be very hot.

4. When self clean is ﬁ nished: CLEAN message will turn o , and Hot will appear in display win- dow.

5. Once the oven has cooled down (about 1 hour) and Hot is no longer displayed, the oven door may be opened.

CAUTION: To avoid possible burns, use care when opening the oven door after the self-cleaning cycle. Stand to the side of the oven when opening the door to allow hot steam and air to escape.

When the oven interior has completely cooled, wipe away any residue or powdered ash with a damp cloth or paper towel.

Remove spills and any heavy soiling as soon as possible. Regular cleaning will reduce the di culty of major cleaning later.

CARE AND CLEANING

CAUTION

Before cleaning any part of the appliance, be sure all controls are turned o and the appliance is cool.

If ammonia or appliance cleaners are used, they must be removed and the appliance must be thoroughly rinsed before operating. Follow manufacturer’s instructions and provide adequate ventilation.

Figure 14: Use cleaners with caution

Surface or Area Cleaning Recommendation

Aluminum and vinyl Using a soft cloth, clean with mild dish detergent and water. Rinse

with clean water, dry and polish with a soft, clean cloth.

Painted and plastic control knobs

Painted body parts

Painted decorative trims

Control panel Using a soft cloth, clean with mild dish detergent and water or a

Control knobs Using a soft cloth, clean with mild dish detergent and water or a

Stainless Steel Using a soft cloth, clean with mild dish detergent and water or a

Smudge Proof™ Stainless Steel

Black Stainless Steel

Using a soft cloth, clean with mild dish detergent and water or a 50/50 solution of vinegar and water. Rinse with clean water, dry and polish with a soft, clean cloth. Glass cleaners may be used, but do not apply directly to surface; spray onto cloth and wipe.

50/50 solution of vinegar and water. Do not spray liquids directly on the oven control and display area. Do not use large amounts of water on the control panel - excess water on the control area may cause damage to the appliance. Do not use other liquid cleaners, abrasive cleaners, scouring pads, or paper towels - they will damage the ﬁ nish.

50/50 solution of vinegar and water. To remove control knobs: turn to the OFF position, grasp ﬁ rmly, and pull o the shaft. To replace knobs after cleaning, line up the OFF markings and push the knobs into place.

50/50 solution of vinegar and water. Rinse with clean water, dry with a soft clean cloth. Do not use cleaners containing abrasives, chlorides, chlorine, or ammonia.

Using a soft cloth, clean with mild dish detergent and water or a 50/50 solution of vinegar and water. Rinse with clean water, dry with a soft clean cloth. Do not use appliance cleaner, stainless steel cleaner, or cleaner containing abrasives, chlorides, chlorine, or ammonia. These cleaners may damage the ﬁ nish.

CARE AND CLEANING

Surface or Area Cleaning Recommendation

Porcelain-enameled broiler pan and insert

Porcelain door liner

Porcelain body parts

Manual clean oven interior The oven interior is porcelain coated and safe to clean using oven

Self-cleaning oven interior Before setting a self-clean cycle, clean soils from the oven frame,

Oven door Use mild dish detergent and water or a 50/50 solution of vinegar

Gas cooktop surface burners See “Cleaning the surface burners” on page 46.

Gas cooktop surface grates

Gas cooktop burner caps

Rinse with clean water and a damp cloth. Scrub gently with a soapy, non-abrasive scouring pad to remove most spots. Rinse with a 50/50 solution of clean water and ammonia. If necessary, cover di cult spots with an ammonia-soaked paper towel for 30 to 40 minutes. Rinse and wipe dry with a clean cloth. Remove all cleaners or future heating could damage the porcelain. Do not allow food spills with a high sugar or acid content (milk, tomatoes, sauerkraut, fruit juices or pie ﬁ lling) to remain on porcelain surfaces. These spills may cause a dull spot even after cleaning.

cleaners. Always follow manufacturer's instructions for cleaners. After cleaning, remove any oven cleaner or the porcelain may become damaged during future heating. Do not spray oven cleaner on any electrical controls or switches. Do not spray or allow oven cleaner to build up on the oven temperature sensing probe. Do not spray cleaner on oven door trim, door gasket, plastic drawer glides, handles or any exterior surfaces of the appliance.

areas outside the oven door gasket, and the small area at the front center of the oven bottom. See “Setting Bake” on page 23.

and water to clean the top, sides, and front of the oven door. Rinse well. Glass cleaner may be used on the outside glass of the door. Ceramic smoothtop cleaner or polish may be used on the interior door glass. Do not immerse the door in water. Do not spray or allow water or cleaners to enter the door vents. Do not use oven cleaners, cleaning powders, or any harsh abrasive cleaning materials on the outside of the oven door.

Do not clean the oven door gasket. The oven door gasket is made of a woven material which is essential for a good seal. Do not rub, damage, or remove this gasket.

Use a non-abrasive plastic scrubbing pad and mild abrasive cleanser. Do not allow food spills with a high sugar or acid content (milk, tomatoes, sauerkraut, fruit juices or pie ﬁ lling) to remain on the burner grates or burner caps. These spills may cause a dull spot even after cleaning. Clean these spills as soon as surfaces are cool. Thoroughly dry immediately following cleaning.

CARE AND CLEANING

Cleaning the surface burners

To avoid possible burns, do not attempt cleaning before turning o all surface burners and allowing them to cool.

Any additions, changes, or conversions required in order for this appliance to satisfactorily meet the application needs must be made by an authorized qualiﬁ ed Agency. Routinely clean the cooktop. Wipe with a clean, damp cloth and wipe dry to avoid scratches. Keeping the surface burner head ports and slots clean will prevent improper ignition and an uneven ﬂ ame.

To clean recessed and contoured areas of cooktop:

• If a spill occurs on or in the recessed or contoured areas, blot up spill with an absorbent cloth.

• Rinse with a clean, damp cloth and wipe dry.

Burner Cap

Burner Head

Oriﬁ ce Holder

Ignitor

CAUTION

To avoid possible burns do not attempt to operate the surface burners without the burner caps.

Do not use spray oven cleaner on the cooktop.

To clean burner heads:

1. Remove the burner cap and the burner head (see Figure 15). Clean with hot soapy water and dry thoroughly

2. For burned-on and dried spills, apply hot soapy water to the burner head. Allow time for the soils to soften.

3. Use a toothbrush to clean all over the burner head.

4. Use a needle or ﬁ ne wire to clean out the ignition port.

5. Wipe the burner head clean with a soft, clean cloth, sponge, or scratch-free cleaning pad.

6. Before using the cooktop again, make sure the burner head has fully seated back into place and the burner cap is properly seated on the burner heads. You can wiggle the cap to test placement, neither the cap nor the head should slide out of position (see “Assembly of the Burner Caps” on page 14).

Figure 15: Burner cap, burner head, ignitor, and oriﬁ ce

Important notes:

• The surface burner heads are secured to the cooktop and must be cleaned in place on the cooktop.

• Always keep the surface burner caps in place whenever a surface burner is in use.

• When replacing the burner caps, be sure the burner caps are seated ﬁ rmly on top of the burner heads.

• For proper ﬂ ow of gas and ignition of burners do not allow spills, food, cleaning agents, or any other material to enter the gas oriﬁ ce port opening.

CARE AND CLEANING

General Cleaning

Refer to the table at the beginning of this chapter for more information about cleaning speciﬁ c parts of the oven.

Follow these cleaning precautions:

• Allow the oven to cool before cleaning.

• Wear rubber gloves when cleaning the appliance manually.

Remove soils using hot, soapy water. Do not allow food spills with a high sugar or acid content (such as milk, tomatoes, sauerkraut, fruit juices or pie ﬁ lling) to remain on the surface as they may cause a dull spot even after cleaning. Remove spillovers and heavy soiling as soon as possible. Regular cleaning will reduce the e ort required for major cleaning later.

CAUTION

Before manually cleaning any part of the oven, be sure all controls are turned o and the oven is cool. The oven may be hot and can cause burns.

Cleaning Porcelain Enamel Oven

The oven interior is porcelain on steel, it is safe to clean using oven cleaners.

To remove heavy soil:

1. Allow a dish of ammonia to sit in the oven overnight or for several hours with the oven door closed. Clean softened dirt spots using hot, soapy water. Rinse well with water and a clean cloth.

2. If soil remains, use a nonabrasive scouring pad or a nonabrasive cleaner. If necessary, use an oven cleaner following manufacturer’s instructions. Do not mix ammonia with other cleaners.

3. Clean any soil from the oven frame, the door liner outside the oven door gasket and the small area at the front center of the oven bottom. Clean with hot, soapy water. Rinse well using clean water and a cloth.

Remove all racks and accessories from the oven before cleaning.

Ammonia must be rinsed before operating the oven. Provide adequate ventilation.

CARE AND CLEANING

Aluminum Foil, Aluminum Utensils, and Oven Liners

WARNING

Never cover any slots, holes, or passages in the oven bottom or cover an entire oven rack with materials such as aluminum foil. Doing so blocks air ﬂ ow through the oven and may cause carbon monoxide poisoning. Aluminum foil linings may trap heat, causing a ﬁ re hazard.

• Protective liners—Do not use aluminum foil to line the oven bottom. The high heat of the oven can melt these materials to the oven cavity and ruin the oven. These types of materials can also reduce the e ectiveness of the air circulation in the oven and produce poor baking results. Only use aluminum foil as recommended in this manual. Improper installation of these liners may result in risk of electric shock or ﬁ re.

• Aluminum utensils - The melting point of aluminum is much lower than that of other metals. Care must be taken when aluminum pots or pans are used.

• Oven racks - Do not use aluminum foil to cover the oven racks. Using a liner in the oven restricts the heat and air ﬂ ow needed to obtain the best possible cooking results for any oven.

Replacing the Oven Light

CAUTION

Be sure the oven is unplugged and all parts are cool before replacing the oven light.

The interior oven light is located at the rear of the oven cavity and is covered by a glass shield. The glass shield must be in place whenever the oven is in use.

To replace the oven interior light bulb:

1. Turn electrical power o at the main source or unplug the appliance.

2. Remove interior oven light shield by turning a quarter turn counter-clockwise.

3. Replace bulb with a new T-4 type Halogen 25 watt appliance bulb.

NOTE

Wear a cotton glove or use a paper towel when installing a new bulb. Do not touch the new bulb with your ﬁ ngers when replacing. This will shorten the life of the bulb.

4. Replace glass oven light shield by rotating clockwise.

5. Turn power back on again at the main source (or plug the appliance back in).

6. Be sure to reset the time of day on the clock.

Figure 16: Oven Halogen light

Removing and Replacing the Oven Door

CAUTION

The door is heavy. For safe, temporary storage, lay the door ﬂ at with the inside of the door facing down.

IMPORTANT

CARE AND CLEANING

Special door care instructions - For safe, temporary storage, lay the door ﬂ at with the

inside of the door facing down. Most oven doors contain glass that can break.

Do not hit the glass with pots, pans, or any other object. Scratching, hitting, jarring, or stressing the glass may weaken its structure, causing an increased risk of breakage at a later time. Do not close the oven door until all of the oven racks are fully in place.

To remove the oven door:

1. Open oven door completely, horizontal with ﬂ oor (Figure 17).

2. Pull up the lock located on each hinge support toward front of the oven until the lock stops. You may have to apply a little upward pressure on the lock to pull it up (Figure 18).

3. Grasp the door by the sides, and close the door until the door frame makes contact with the unlocked hinges (Figure 19).

4. Pull the bottom of the door toward you while rotating the top of the door toward the appliance to completely disengage the hinge levers (Figure 20).

Figure 17: Door hinge location

Figure 18: Door hinge lock

To replace the oven door:

1. Firmly grasp both sides of oven door along the door sides. Do not use the oven door handle (Figure 20).

2. Hold the oven door at the same angle as the removal position (Figure 19) Carefully insert the hinge levers into the oven frame until you feel the hinge levers are seated into the hinge notches. The hinge arms must be fully seated into the hinge notches before the oven door can be fully opened.

3. Fully open the oven door, horizontal with ﬂ oor (Figure 17).

4. Push the door hinge locks up toward and into the oven frame on both left and right oven door hinges to the locked position (Figure 18).

5. Close the oven door.

Figure 19: Removal position

Figure 20: Remove door

BEFORE YOU CALL

Oven Baking

For best cooking results, preheat the oven before baking cookies, breads, cakes, pies, 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 Baking Problems

Baking Problems Causes Corrections

Cookies and biscuits burn on the bottom.

Cookies and biscuits put into oven before oven is preheated.

Allow oven to preheat to desired temperature before placing food in oven.

Choose pan sizes that will permit at least 2” of air space

Cakes too dark on top or bottom

Cakes not done in center

Cakes not level. Oven not level.

Foods not done when cooking time is over.

Cakes put in oven before oven is preheated.

Rack position too high or

too low.

Oven too hot.

Incorrect pan size.

Pan not centered in oven.

Glass cookware slow heat conductor.

Pan too close to oven wall or rack overcrowded.

Pan warped.

Oven light left on while baking.

Oven too cool.

Oven overcrowded.

Oven door opened too frequently.

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 (13°C) lower than recommended.

Use pan size suggested in recipe.

Use proper rack position and place pan so there are at least 2” (5.1 cm) of space on all sides of pan.

Reduce temperature and increase cook time or use shiny bakeware.

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

Use proper rack position and place pan so there are at least 2” (5.1 cm) of space on all sides of pan.

Do not use pans that are dented or warped.

Do not leave the oven light on while baking.

Set oven temperature 25°F (13°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 the shortest recommended baking time.

BEFORE YOU CALL

Let us help you troubleshoot your concern! This section will help you with common issues. If you need us, visit our website, chat with an agent, or call us. We may be able to help you avoid a service visit. If you do need service, we can get that started for you!

1-800-374-4432 (United States)

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Problem Cause / Solution

Entire appliance does not operate

Oven Problems

Problem Cause / Solution

Poor baking results. Many factors a ect baking results. Use proper oven rack position. Center

Flames inside oven or smoking from oven vent.

Oven smokes excessively when broiling.

Oven control panel beeps and displays any F or E code error.

Oven portion of appliance does not operate.

Convection fan does not rotate.

Appliance not connected. Make sure power cord is plugged properly into outlet. Check your fuse box or breaker box to make sure the circuit is active.

Electrical power outage. Check house lights to be sure. Call your local electric company for service outage information.

food in the oven and space pans to allow air to circulate. Preheat the oven to the set temperature before placing food in the oven. Try adjusting the recipe's recommended temperature or baking time. See “Convection Bake” on page 22 if you feel the oven is too hot or too cool.

Excessive spills in oven. Grease or food spilled onto the oven bottom or oven cavity. Wipe up excessive spills before starting the oven. If ﬂ ames or excessive smoke are present when using broil, see “Setting Oven Controls” on page 19.

Incorrect setting. Follow the “Setting Oven Controls” on page 19.

Meat too close to the broil element or burner. Reposition the broil pan to provide proper clearance between the meat and broil element or burner. Remove excess fat from meat. Cut remaining fatty edges to prevent curling, but do not cut into lean.

Grease build up on oven surfaces. Regular cleaning is necessary when broiling frequently. Grease or food splatters will cause excessive smoking.

Oven control has detected a fault or error condition. To clear the error, press the OFF key on the control panel. Once the error code is cleared, try the bake or broil function. If the F or E code error repeats, turn o the power to appliance, wait 5 minutes, and then repower the appliance. Set the clock with correct time of day. Try the bake or broil function again. If the fault recurs, press the OFF key to clear.

Be sure the regulator gas valve is turned to ON. See installation instructions.

The time of day is not set. The clock must be set in order to operate the oven. See “Convection Bake” on page 24.

Be sure the oven controls are set properly for the desired function. See “Setting Oven Controls” on page 19 and review instructions for the desired cooking function in this manual or see “Entire appliance does not operate.” in this checklist.

Oven door is open. The convection fan will turn o if the oven door is opened when convection is active. Close the oven door.

On gas models, the convection fan will begin to rotate about 6 minutes into the preheating process.

1-800-265-8352 (Canada)

Frigidaire.ca

Cooktop Problems

Problem Cause / Solution

Surface burners do not ignite.

Surface burner ﬂ ame uneven or only part way around burner cap.

Surface burner ﬂ ame is too high.

Surface burner ﬂ ame is orange.

BEFORE YOU CALL

Surface control knob was not completely turned to LITE (). Push in and turn the surface control knob to LITE until the burner ignites and then turn the control knob to the desired ﬂ ame size.

Burner ports are clogged. With the burner OFF and cool, use a small-gauge wire or needle to clean the burner head slots and ignition ports. See “Cleaning the surface burners” on page 46 for additional cleaning instructions.

Range power cord is disconnected from outlet (electric ignition models only). Be sure the power cord is securely plugged into the power outlet.

Circuit is broken. Check breaker box or fuse box.

Electrical power outage. Burners may be lit manually. See “Setting Surface Controls” on page 16.

Burner slots or ports are clogged. With the surface burner OFF and cool, clean ports with a small-gauge wire or needle. If moisture is present after cleaning, lightly fan the ﬂ ame and allow the burner to operate until ﬂ ame is full.

Burner caps are not seated properly. Check that all burner caps are level and seated correctly on the burner heads. See “Cleaning the surface burners” on page 46 for additional cleaning instructions.

Surface control knob is set too high. Adjust to a lower ﬂ ame setting.

Burner caps are not seated properly. Check that all surface burner caps are level and seated correctly on the surface burner heads. See “Cleaning the surface burners” on page 46 for additional cleaning instructions.

Incorrect L.P. conversion. Refer to L.P. conversion kit instructions to correct.

Dust particles in main gas line. Allow the burner to operate a few minutes until ﬂ ame turns blue. In coastal areas, a slightly orange ﬂ ame is unavoidable due to salt content in the air.

Incorrect L.P. conversion. Refer to L.P. conversion kit instructions to correct.

BEFORE YOU CALL

Self-Clean Problems

Problem Cause / Solution

Self clean does not work. Oven control not set properly. See “Setting Self Clean” on page 28.

Oven racks discolored or do not slide easily.

Soil not completely removed after self clean.

The oven control display shows "SPr" and self-clean is not working.

Oven racks left in oven cavity during self clean. Remove oven racks from oven cavity before starting a self-clean cycle. Clean by using a mild abrasive cleaner following manufacturer's instructions. Rinse with clean water, dry, and replace in oven.

Self clean was interrupted. Review instructions on “Self Cleaning” on page

27.

Excessive spills on oven bottom. Remove excessive spills before starting self clean.

Failure to clean soil from the oven frame, the door liner outside the oven door gasket, and the small area at the front center of the oven bottom. These areas are not in the self-cleaning area, but get hot enough to burn on residue. Clean these areas before starting the self-cleaning cycle. Burned-on residue can be cleaned with a sti nylon brush and water or a nylon scrubber. Be careful not to damage the oven gasket.

The cooktop should not be used during a self-clean cycle. On some models, turning on any cooktop surface burner will cause the clean cycle to cancel. If the clean cycle is canceled, the oven control display will show “SPr" for 5 seconds. The oven door will remain locked until the oven has cooled down below cleaning temperature. If the oven is below cleaning temperature, the user can start another clean cycle immediately. If the oven is in cleaning temperature range, another self-clean cycle can be set once the door unlocks (up to 4 hours).

Frigidaire GCRG3060BF, GCRG3060BD User guide

Specifications and Main Features

Frequently Asked Questions

User Manual