Kenmore 880.5420*, 880.5450✼, 5720*, 880.5750*, 880.5780✼ Owner's Manual

Electric Range

Use & Care Guide

Cuisinière électrique

Guide d’utilisation et d’entretien

Models/Modèles 880.5420 , 5450 ,5720 , 5750 , 5780 ,5820 , 5850 , 5981 , 6222 , 6252 , 6523 , 6553 , 6622 , 6652 , 6682 , 6752 , 6782

= color number, numéro de couleur

To the installer: Please leave this instruction book with the unit.

To the consumer: Please read and keep this book for future reference.

Pour l'installateur : laisser ce manuel d'instructions avec l'appareil.

Pour le consommateur : lire ce manuel et le conserver pour consultation ultérieure.

W10036260

Sears Canada Inc., Toronto, Canada M5B 2B8

www.sears.ca

TABLE OF CONTENTS
MAINTENANCE AGREEMENTS....................................................	3
WARRANTY.....................................................................................	3
RANGE SAFETY..............................................................................	4
The Anti-Tip Bracket.....................................................................	4
PARTS AND FEATURES ................................................................	6
COOKTOP USE...............................................................................	7
Control Knobs ..............................................................................	7
Ceramic Glass ..............................................................................	7
Dual Cooking Zone.......................................................................	8
STEADYTEMP™ Warming Zone .................................................	8
Lift-up Cooktop ............................................................................	9
Home Canning..............................................................................	9
Cookware .....................................................................................	9
ELECTRONIC OVEN CONTROLS..............................................	10
Display .......................................................................................	11
Start ...........................................................................................	11
Cancel........................................................................................	11
Clock..........................................................................................	11
Options Selection Pad...............................................................	11
Tones .........................................................................................	11
Fahrenheit and Celsius..............................................................	12
Timer..........................................................................................	12
Control Lock ..............................................................................	12
12-Hour Shut-Off.......................................................................	12
Oven Temperature Control........................................................	13
OVEN USE ....................................................................................	13
Aluminum Foil............................................................................	13
Positioning Racks and Bakeware .............................................	13
STURDIGLIDE™ Oven Racks...................................................	14
Bakeware...................................................................................	14
Meat Thermometer....................................................................	15
Oven Vent ..................................................................................	15
Baking and Roasting .................................................................	15
Broiling.......................................................................................	15
Convection Cooking..................................................................	16
Serve Warm ...............................................................................	18
Timed Oven Control ..................................................................	19
Sequence Programming ...........................................................	20
Using WARM & READY™ Drawer ............................................	21
RANGE CARE ..............................................................................	22
Self-Cleaning Cycle...................................................................	22
General Cleaning .......................................................................	24
Oven Light .................................................................................	25
Appliance Outlets ......................................................................	25
Oven Door .................................................................................	25
Storage Drawer..........................................................................	26
Warming Drawer........................................................................	26
TROUBLESHOOTING..................................................................	27
SERVICE NUMBERS ...............................................	BACK COVER

TABLE DES MATIÈRES
CONTRATS D’ENTRETIEN .........................................................		28
GARANTIE ....................................................................................		28
SÉCURITÉ DE LA CUISINIÈRE ..................................................		29
La bride antibasculement ..........................................................		29
PIÈCES ET CARACTÉRISTIQUES .............................................		31
UTILISATION DE LA TABLE DE CUISSON ...............................		32
Boutons de commande.............................................................		32
Vitrocéramique...........................................................................		33
Zone de cuisson à double fonction...........................................		34
Zone de maintien au chaud STEADYTEMP™ ..........................		34
Table de cuisson relevable........................................................		35
Préparation de conserves à la maison	......................................	35
Ustensiles de cuisson................................................................		35
COMMANDES ÉLECTRONIQUES DU FOUR............................		36
Affichage....................................................................................		36
Mise en marche .........................................................................		37
Annulation..................................................................................		37
Horloge ......................................................................................		37
Touche de sélection des options ..............................................		37
Signaux sonores........................................................................		37
Fahrenheit et Celsius.................................................................		38
Minuterie ....................................................................................		38
Verrouillage des commandes....................................................		38
Arrêt au bout de 12 heures........................................................		39
Commande de la température du four	......................................	39
UTILISATION DU FOUR ..............................................................		39
Papier d’aluminium....................................................................		39
Positionnement des grilles et des ustensiles de cuisson .........		39
Grilles du four STURDIGLIDE™ ................................................		40
Ustensiles de cuisson................................................................		41
Thermomètre à viande...............................................................		41
Évent du four .............................................................................		41
Cuisson au four et rôtissage......................................................		41
Cuisson au gril ...........................................................................		42
Cuisson par convection.............................................................		43
Serve Warm (servir chaud) ........................................................		45
Commande minutée du four .....................................................		46
Programmation de séquences ..................................................		47
Utilisation du tiroir WARM & READY™ .....................................		48
ENTRETIEN DE LA CUISINIÈRE ................................................		49
Programme d'autonettoyage ....................................................		49
Nettoyage général .....................................................................		51
Lampe du four ...........................................................................		53
Prises pour appareils ménagers................................................		53
Porte du four..............................................................................		53
Tiroir de remisage......................................................................		54
Tiroir-réchaud ............................................................................		54
DÉPANNAGE................................................................................		54
NUMÉROS DE SERVICE......................	COUVERTURE ARRIÈRE

2

MAINTENANCE AGREEMENTS

Maintenance Agreements

Your purchase has added value because you can depend on Sears HomeCentral® for service. With over 2,400 Service Technicians and more than a million parts and accessories, we have the tools, parts, knowledge and skills to back our pledge: We Service What We Sell.

Your Kenmore® product is designed, manufactured and tested to provide years of dependable operation. But like all products, it may require service from time to time. The Sears Maintenance Agreement offers you an outstanding service program, affordably priced.

The Sears Maintenance Agreement

■Is your way to buy tomorrow’s service at today’s price

■Eliminates repair bills resulting from normal wear and tear

■Provides phone support from a Sears technician on products requiring in-home repair

■Even if you don’t need repairs, provides an annual Preventive Maintenance Check, at your request, to ensure that your product is in proper running condition.

Some limitations apply. For more information about Sears Canada Maintenance Agreements, call 1-800-361-6665.

KENMORE APPLIANCE WARRANTY

ONE YEAR LIMITED WARRANTY

When installed, operated and maintained according to all instructions supplied with the product, if this appliance fails due to a defect in material or workmanship within one year from the date of purchase, call 1-800-4-MY-HOME® to arrange for free repair.

If this appliance is used for other than private family purposes, this warranty applies for only 90 days from the date of purchase.

THIS WARRANTY COVERS ONLY DEFECTS IN MATERIAL AND WORKMANSHIP. SEARS WILL NOT PAY FOR:

1.Expendable items that can wear out from normal use, including but not limited to filters, belts, light bulbs, and bags.

2.A service technician to instruct the user in correct product installation, operation or maintenance.

3.A service technician to clean or maintain this product.

4.Damage to or failure of this product if it is not installed, operated or maintained according to all instructions supplied with the product.

5.Damage to or failure of this product resulting from accident, abuse, misuse or use for other than its intended purpose.

6.Damage to or failure of this product caused by the use of detergents, cleaners, chemicals or utensils other than those recommended in all instructions supplied with the product.

7.Damage to or failure of parts or systems resulting from unauthorized modifications made to this product.

DISCLAIMER OF IMPLIED WARRANTIES; LIMITATION OF REMEDIES

Customer’s sole and exclusive remedy under this limited warranty shall be product repair as provided herein. Implied warranties, including warranties of merchantability or fitness for a particular purpose, are limited to one year or the shortest period allowed by law. Sears shall not be liable for incidental or consequential damages. Some states and provinces do not allow the exclusion or limitation of incidental or consequential damages, or limitations on the duration of implied warranties of merchantability or fitness, so these exclusions or limitations may not apply to you.

This warranty applies only while this appliance is used in the United States and Canada.

This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

Sears, Roebuck and Co.

Dept. 817WA, Hoffman Estates, IL 60179

Sears Canada Inc.

Toronto, Ontario, Canada M5B 2B8

PRODUCT RECORD

In the space below, record your complete model number, serial number, and purchase date. You can find this information on the model and serial number label located on the product.

Have this information available to help you obtain assistance or service more quickly whenever you contact Sears concerning your appliance.

Model number __ __ __. __________________________________________

Serial number___________________________________________________

Purchase date __________________________________________________

Save these instructions and your sales receipt for future reference.

3

RANGE SAFETY

Your safety and the safety of others are very important.

We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages.

This is the safety alert symbol.

This symbol alerts you to potential hazards that can kill or hurt you and others.

All safety messages will follow the safety alert symbol and either the word “DANGER” or “WARNING.” These words mean:

DANGER

WARNING

You can be killed or seriously injured if you don't immediately follow instructions.

You can be killed or seriously injured if you don't follow instructions.

All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you what can happen if the instructions are not followed.

The Anti-Tip Bracket

The range will not tip during normal use. However, the range can tip if you apply too much force or weight to the open door without having the anti-tip bracket fastened down properly.

WARNING

Tip Over Hazard

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

Connect anti-tip bracket to rear range foot.

Reconnect the anti-tip bracket, if the range is moved.

See the installation instructions for details.

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

Anti-Tip Bracket

Making sure the anti-tip bracket is installed:

• Slide range forward.

• Look for the anti-tip bracket securely attached to floor.

• Slide range back so rear range foot is under anti-tip bracket.

Range Foot

4

IMPORTANT SAFETY INSTRUCTIONS

WARNING: To reduce the risk of fire, electrical shock, injury to persons, or damage when using the range, follow basic precautions, including the following:

■ WARNING: TO REDUCE THE RISK OF TIPPING OF THE RANGE, THE RANGE MUST BE SECURED BY PROPERLY INSTALLED ANTI-TIP DEVICES. TO CHECK IF THE DEVICES ARE INSTALLED PROPERLY, SLIDE RANGE FORWARD, LOOK FOR ANTI-TIP BRACKET SECURELY ATTACHED TO FLOOR, AND SLIDE RANGE BACK SO REAR RANGE FOOT IS UNDER ANTI-TIP BRACKET.

■ CAUTION: Do not store items of interest to children in cabinets above a range or on the backguard of a range – children climbing on the range to reach items could be seriously injured.

■Proper Installation – Be sure the range is properly installed and grounded by a qualified technician.

■Never Use the Range for Warming or Heating the Room.

■Do Not Leave Children Alone – Children should not be left alone or unattended in area where the range is in use. They should never be allowed to sit or stand on any part of the range.

■Wear Proper Apparel – Loose-fitting or hanging garments should never be worn while using the range.

■User Servicing – Do not repair or replace any part of the range unless specifically recommended in the manual. All other servicing should be referred to a qualified technician.

■Storage in or on the Range – Flammable materials should not be stored in an oven or near surface units.

■Do Not Use Water on Grease Fires – Smother fire or flame or use dry chemical or foam-type extinguisher.

■Use Only Dry Potholders – Moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholder touch hot heating elements. Do not use a towel or other bulky cloth.

■DO NOT TOUCH SURFACE UNITS OR AREAS NEAR UNITS – Surface units may be hot even though they are dark in color. Areas near surface units may become hot enough to cause burns. During and after use, do not touch, or let clothing or other flammable materials contact surface units or areas near units until they have had sufficient time to cool. Among those areas are the cooktop and surfaces facing the cooktop.

■Use Proper Pan Size – The range is equipped with one or more surface units of different size. Select utensils having flat bottoms large enough to cover the surface unit heating element. The use of undersized utensils will expose a portion of the heating element to direct contact and may result in ignition of clothing. Proper relationship of utensil to burner will also improve efficiency.

■Never Leave Surface Units Unattended at High Heat Settings – Boilover causes smoking and greasy spillovers that may ignite.

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

■Protective Liners – Do not use aluminum foil to line surface unit drip bowls or oven bottoms, except as suggested in the manual. Improper installation of these liners may result in a risk of electric shock, or fire.

■Glazed Cooking Utensils – Only certain types of glass, glass/ceramic, ceramic, earthenware, or other glazed utensils are suitable for range-top service without breaking due to the sudden change in temperature.

■Utensil Handles Should Be Turned Inward and Not Extend Over Adjacent Surface Units – To reduce the risk of burns, ignition of flammable materials, and spillage due to unintentional contact with the utensil, the handle of a utensil should be positioned so that it is turned inward, and does not extend over adjacent surface units.

■Do Not Soak Removable Heating Elements – Heating elements should never be immersed in water.

■Do Not Cook on Broken Cooktop – If cooktop should break, cleaning solutions and spillovers may penetrate the broken cooktop and create a risk of electric shock. Contact a qualified technician immediately.

■Clean Cooktop With Caution – If a wet sponge or cloth is used to wipe spills on a hot cooking area, be careful to avoid steam burn. Some cleaners can produce noxious fumes if applied to a hot surface.

■Use Care When Opening Door – Let hot air or steam escape before removing or replacing food.

■Do Not Heat Unopened Food Containers – Build-up of pressure may cause container to burst and result in injury.

■Keep Oven Vent Ducts Unobstructed.

■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 heating element in oven.

■DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF OVEN – Heating elements may be hot even though they are dark in color. Interior surfaces of an oven become hot enough to cause burns. During and after use, do not touch, or let clothing or other flammable materials contact heating elements or interior surfaces of oven until they have had sufficient time to cool. Other surfaces of the appliance may become hot enough to cause burns – among these surfaces are oven vent openings and surfaces near these openings, oven doors, and windows of oven doors.

For self-cleaning ranges –

■Do Not Clean Door Gasket – The door gasket is essential for a good seal. Care should be taken not to rub, damage, or move the gasket.

■Do Not Use Oven Cleaners – No commercial oven cleaner or oven liner protective coating of any kind should be used in or around any part of the oven.

■Clean Only Parts Listed in Manual.

■Before Self-Cleaning the Oven – Remove broiler pan and other utensils.

For units with ventilating hood –

■Clean Ventilating Hoods Frequently – Grease should not be allowed to accumulate on hood or filter.

■When flambeing foods under the hood, turn the fan on.

SAVE THESE INSTRUCTIONS

5

PARTS AND FEATURES

This manual covers several different models. The range you have purchased may have some or all of the items listed. The locations and appearances of the features shown here may not match those of your model.

Control Panel

A B C D E F G H

I

A.Cooktop On light

B.Left rear control knob

C.WARM & READY™ warming drawer control knob

(on some models)

D.WARM & READY™ warming drawer indicator light

(on some models)

E. Electronic oven control display F. Night light (on some models)

J	K	L
G. STEADY TEMP™ indicator	J. STEADY TEMP™ control knob
light (on some models)	(on some models)
H. Right rear control knob	K. Right front control knob
I. Left front control knob	L. Cooktop On light

Range

	A	K
	B	L
		M
	C	N
		O
		P
	D	Q
		R
		S
		T
	E	U
	F	V
	G
	H
	I
	J

A.Appliance outlet

B.Appliance outlet circuit breaker

C.Oven vent

(on ceramic glass models)

D.Ceramic glass

E.STURDIGLIDE™ half-rack with removable insert

(on some models)

F.STURDIGLIDE™ oven rack with integrated handle

(on some models)

G.Anti-tip bracket

H.Door stop clip

I.Model and serial number plate (behind left side of storage drawer)

J.Storage drawer

(on some models) or warming drawer

(on some models)

K.Appliance outlet

L.Appliance outlet circuit breaker

M.Glass console panel

N.STEADY TEMP™ warming zone element

O.Hot surface indicator light for warming zone

P. Dual cooking zones

Q.Hot surface indicator light

R.Automatic oven light switch

S.Self-clean latch

T.Broil element (not shown)

U.Gasket

V.Bake element (hidden element on some models)

6

COOKTOP USE

Control Knobs

WARNING

Fire Hazard

Turn off all controls when done cooking.

Failure to do so can result in death or fire.

The control knobs can be set to anywhere between HI and LO. Push in and turn to setting. The surface cooking area locator shows which element is turned on. Use the following chart as a guide when setting heat levels.

Single Cooking Zones

SETTING	RECOMMENDED USE
HI	■	Start food cooking.
	■ Bring liquid to a boil.
Medium High	■	Hold a rapid boil.
7-9	■	Quickly brown or sear food.
Medium	■	Maintain a slow boil.
4-6	■	Fry or sauté foods.
	■ Cook soups, sauces and gravies.
Medium Low	■	Stew or steam food.
1-3	■	Simmer.
LO	■	Melt chocolate or butter.
STEADYTEMP™	■	Keep food warm (a separate
HI to LO		surface zone on some models).

Dual Cooking Zones

SETTING	RECOMMENDED USE
HI	■	Start food cooking.
	■ Bring liquid to a boil.
Medium High	■	Hold a rapid boil.
4-5	■	Quickly brown or sear food.
Medium	■	Maintain a slow boil.
3	■	Fry or sauté foods.
	■ Cook soups, sauces and gravies.
Medium Low	■	Stew or steam food.
1-2	■	Simmer.
LO	■	Melt chocolate or butter.
	■	Keep food warm.

REMEMBER: When range is in use or (on some models) during the Self-Cleaning cycle, the entire cooktop area may become hot.

NOTE: On self-cleaning ceramic glass models, the cooktop will not operate when the range is in a self-cleaning mode.

COOKTOP ON Light

The COOKTOP ON indicator lights are located on the left and right-hand sides of the control panel. The left light will glow when the left surface control knobs are turned on. The right light will glow when the right surface control knobs are turned on.

The indicator light will go off when all control knobs have been turned off, even when one or more surface cooking areas are still hot.

A

A. COOKTOP ON light

Ceramic Glass

(on some models)

The surface cooking area will glow red when an element is on. It will cycle on and off, at all settings, to maintain the selected heat level.

It is normal for the surface of white or biscuit ceramic glass to appear to change color when surface cooking areas are hot. As the glass cools, it will return to its original color.

Wiping off the cooktop before and after each use will help keep it free from stains and provide the most even heating. On cooktops with white or biscuit ceramic glass, soils and stains may be more visible, and may require more cleaning and care. For more information, see “General Cleaning” section.

■Do not store jars or cans above the cooktop. Dropping a heavy or hard object onto the cooktop could crack the cooktop.

■Do not leave a hot lid on the cooktop. As the cooktop cools, air can become trapped between the lid and the cooktop, and the ceramic glass could break when the lid is removed.

■For foods containing sugar in any form, clean up all spills and soils as soon as possible. Allow the cooktop to cool down slightly. Then, while wearing oven mitts, remove the spills while the surface is still warm. If sugary spills are allowed to cool down, they can adhere to the cooktop and can cause pitting and permanent marks.

■Do not slide cookware or bakeware across the cooktop. Aluminum or copper bottoms and rough finishes on cookware or bakeware could leave scratches or marks on the cooktop.

■Do not cook popcorn in prepackaged aluminum containers on the cooktop. They could leave aluminum marks that cannot be removed completely.

7

■Do not allow objects that could melt, such as plastic or aluminum foil, to touch any part of the entire cooktop.

■Do not use the cooktop as a cutting board.

■Use cookware about the same size as the surface cooking area. Cookware should not extend more than ½" (1.3 cm) outside the area.

B

A

C

A.Surface cooking area

B.Cookware/canner

C.½" (1.3 cm) Maximum overhang

■Use flat-bottomed cookware for best heat conduction and energy efficiency. Cookware with rounded, warped, ribbed or dented bottoms could cause uneven heating and poor cooking results.

■Determine flatness by placing the straight edge of a ruler across the bottom of the cookware. While you rotate the ruler, no space or light should be visible between it and the cookware.

■Cookware designed with slightly indented bottoms or small expansion channels can be used.

■Make sure the bottoms of pots and pans are clean and dry before using them. Residue and water can leave deposits when heated.

■Do not cook foods directly on the cooktop.

Hot Surface Indicator Light (under ceramic glass)

The hot surface indicator light will glow as long as any surface cooking area is too hot to touch, even after the surface cooking area(s) is turned off.

Dual Cooking Zone

A

B

A.Single size (6" [15.24 cm])

B.Dual size (9" [22.86 cm])

The Dual Cooking Zone offers flexibility depending on the size of the cookware. Single size can be used in the same way as a regular element. The dual size combines both the single and outerelementandisrecommendedforlargersizecookware.

A B

A.Dual

B.Single

To Use DUAL:

1.Push in and turn the left or right front control knob counterclockwise to the DUAL zone anywhere between HI and LO.

2.Push in and turn knob to “0” (off) when finished.

To Use SINGLE:

1.Push in and turn the left front control knob clockwise from to the SINGLE zone anywhere between HI and LO.

2.Push in and turn knob to “0” (off) when finished.

STEADYTEMP™ Warming Zone

(on some models)

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.

The STEADYTEMP™ warming zone is used to keep cooked foods warm, and may be used whether the other surface cooking zones are in use or not. It is not recommended for heating cold foods. The warming zone will not glow red like the cooking zones. However, its indicator light will glow as long as the Warm Zone element area is too hot to touch.

Use only cookware and dishes recommended for oven and cooktop use, and that have flat bottoms to make direct contact with the cooktop surface. Use pot holders or oven mitts to remove cookware.

Cover all foods with a lid or aluminum foil. Do not use plastic wrap to cover food, as it may melt onto the cooktop surface. When warming baked goods, allow a small opening in the cover for moisture to escape.

8

Food quality may deteriorate if it is kept on the STEADYTEMP™ warming zone for an extended period of time. For best results, hold food no longer than 30 to 45 minutes. Choose the LO setting for heat-sensitive and smaller quantities of foods. Choose the HI setting for liquids and larger quantities of foods. Adjust as needed.

To Use:

1.Push in and turn the control knob to the desired setting from HI to LO for different levels of heating.

2.Turn to OFF when finished. The warming zone will remain warm until the hot surface indicator light on the cooktop goes off.

Lift-up Cooktop

(on some models)

The lift-up cooktop provides easy access for cleaning beneath. Do not drop the cooktop. Damage could occur to the finish and the cooktop frame. For more information, see the “General Cleaning” section.

To Lift:

Lift the cooktop by both front corners until the supports lock into place.

To Replace:

1.Lift the cooktop from both sides while pressing the support rods back to unlock them.

2.Slowly lower the cooktop into place.

Home Canning

When canning for long periods, alternate the use of surface cooking areas, elements or surface burners between batches. This allows time for the most recently used areas to cool.

■Center the canner on the grate or largest surface cooking area or element. On electric cooktops, canners should not extend more than ½" (1.3 cm) beyond the surface cooking area or element.

■Do not place canner on two surface cooking areas, elements or surface burners at the same time.

■On ceramic glass models, use only flat-bottomed canners.

■On coil element models, the installation of a Canning Unit Kit is recommended. If a kit is not installed, the life of the coil element will be shortened. See back cover for instructions on how to order.

■For more information, contact your local agricultural department. Companies that manufacture home canning products can also offer assistance.

Cookware

IMPORTANT: Do not leave empty cookware on a hot surface cooking area, element or surface burner.

Ideal cookware should have a flat bottom, straight sides and a well-fitting lid, and the material should be of medium-to-heavy thickness.

Rough finishes may scratch the cooktop or grates. Aluminum and copper may be used as a core or base in cookware. However, when used as a base they can leave permanent marks on the cooktop or grates.

Cookware material is a factor in how quickly and evenly heat is transferred, which affects cooking results. A nonstick finish has the same characteristics as its base material. For example, aluminum cookware with a nonstick finish will take on the properties of aluminum.

Cookware with nonstick surfaces should not be used under the broiler.

Use the following chart as a guide for cookware material characteristics.

COOKWARE	CHARACTERISTICS
Aluminum	■ Heats quickly and evenly.
	■ Suitable for all types of cooking.
	■ Medium or heavy thickness is best for
		most cooking tasks.
Cast iron	■ Heats slowly and evenly.
	■ Good for browning and frying.
	■ Maintains heat for slow cooking.
Ceramic or	■	Follow manufacturer’s instructions.
Ceramic glass	■ Heats slowly, but unevenly.
	■ Ideal results on low to medium heat
		settings.
Copper	■ Heats very quickly and evenly.
Earthenware	■	Follow manufacturer’s instructions.
	■ Use on low heat settings.
Porcelain	■ See stainless steel or cast iron.
enamel-on-
steel or cast
iron
Stainless steel	■ Heats quickly, but unevenly.
	■ A core or base of aluminum or copper
		on stainless steel provides even
		heating.

9

ELECTRONIC OVEN CONTROLS

Style 1 - Electronic Oven Control (on some models)

A B C D E F G H

I	J	K L M N	O P Q	R
A. Night light		J. Convection
B. Oven light		K. Bake
C. Control lock		L. Broil
D. Programming options		M. Serve warm
E. Display		N. Clean select
F. Clock		O. Temperature
G. Timer		P. Delay start
H. Start		Q. Hour and Minute
I. Warming drawer/off		R. Cancel
(on some models)

Style 2 - Electronic Oven Control (on some models)

A B C D E F

G H I	J	K	L	M	N	O
A. Night light			I. Serve warm
B. Oven light			J. Clean select (on some models)
C. Control lock			K. Timed cooking
D. Display			L. Timer
E. Numeric key pads			M. Clock
F. Options			N. Start
G. Bake			O. Cancel
H. Broil

Style 3 - Electronic Oven Control (on some models)

A B C D E F

G H I	J	K	L	M	N	O
A. Night light			H. Control lock
B. Oven light			I. Bake
C. Display			J. Broil
D. Clock			K. Serve warm
E. Timer			L. Timed cooking
F. Start			M. Temperature
G. Auto clean (on some models)			N. Hour and Minute
			O. Cancel

Style 4 - Electronic Oven Control (on some models)

A B C D

E	F	G H	I	J	K	L	M
A. Control lock				H. Serve warm
B. Display				I. Start time
C. Clock				J. Cook time
D. Timer				K. Time/temperature
E. Auto clean (on some models)				L. Start
F. Bake				M. Cancel
G. Broil

10

Display

Style 1 - Electronic Oven Control

When power is first supplied to the appliance, “12:00 PM” will appear on the display. See “Clock” section to set time of day.

If “12:00 PM” appears at any other time, a power failure has occurred. Press CANCEL and reset the clock if needed.

When the oven is not in use, the display shows the time of day.

Style 2 - Electronic Oven Control

When the oven is in use, the display shows the oven temperature and heat source(s). During Timed Cooking, this display also shows a vertical bar and minute time countdown and the stop time (if entered).

If “Err” appears on the display, an invalid pad was pressed. Press CANCEL and retry your entry. When the oven is not in use, only the time of day is shown on the display.

Styles 3 & 4 - Electronic Oven Controls

When power is first supplied to the appliance, on some models “PF” will appear on the display. Other models display the time flashing. Press CANCEL to clear “PF” or the flashing time.

If “PF” appears or the clock is flashing at any other time, a power failure has occurred. Press CANCEL and reset the Clock if needed.

When the oven is not in use, the display shows the time of day. When performing a timed cook function, the display will show either hours and minutes, or minutes and seconds.

Start

Style 1 - Electronic Oven Control

The START pad begins any oven function. The display will show “SET TEMP OR TIME OR PUSH START.”

Style 2 - Electronic Oven Control

The START pad begins any oven function except the Timer and Control Lock. If not pressed within 5 seconds after pressing a pad, “START?” will appear on the oven display as a reminder. If not pressed within 4 minutes after pressing a pad, the oven display will return to an inactive mode (blank) and the programmed function will be canceled.

Styles 3 & 4 - Electronic Oven Controls

The START pad begins any oven function. If not pressed within 5 seconds after pressing a function pad, the “START?” or “?” indicator light will appear on the display (on some models).

If not pressed within 5 minutes after pressing a function pad, the oven display will return to the time of day mode and the programmed function will be canceled.

Cancel

The CANCEL pad stops any function except the Clock settings, Timer, Control Lock or Warm Drawer (on some models).

Clock

On some models, this is a 12-hour clock that shows a.m. and p.m.

To Set:

Before setting, make sure the oven and Timer are off.

1.Press CLOCK (on some models). “SET CLOCK TIME” will appear on the display.

2.Depending on your model, press the HR or MIN or TIME/ TEMP “up” or “down” arrow pads to set the time of day, including a.m. or p.m.

3.Press any key other than CANCEL.

Options Selection Pad

Style 2 - Electronic Oven Control

The OPTIONS selection pad allows you to access 7 hidden functions within the Electronic Oven Control. These hidden functions allow you to change the oven temperature between Fahrenheit and Celsius, turn the audible signals and prompts on and off, and adjust the oven calibration.

To Use: Press OPTIONS. The oven display will scroll through the various options, starting at 1 and ending in 0. You can also press the OPTIONS selection pad and number pad to quickly access the desired hidden function.

OPTIONS	HIDDEN FUNCTIONS
1	°F (Fahrenheit) on
2	°C (Celsius) on
3	Tones on
4	Tones off
7	Event tones on
8	Event tones off
9	See “Oven Temperature Control” section

Tones

Tones are audible signals, indicating the following:

One tone

■Valid pad press

■Oven is preheating (long tone)

■Function has been entered

■Reminder (on some models), repeating each minute after the end-of-cycle tones

Three tones

■Invalid pad press

Four tones

■End of cycle

11

Style 1 - Electronic Oven Control

Reminder Tones: Reminder tones may be turned off. Press and hold BAKE for 5 seconds. “REMINDER TONES OFF” will appear on the display. Repeat to turn reminder tones back on, and “REMINDER TONES ON” will appear on the display.

All Tones: All of the above tones are preset on.

To Turn Off/On: Press and hold CLOCK for 5 seconds. A tone will sound when changing tones from OFF to ON. “ALL SOUNDS OFF” will appear on the display. Repeat to turn tones on, and “ALL SOUNDS ON” will appear on the display.

Tone Pitch: The pitch is preset at high, but can be changed to low.

To Change: Press and hold BROIL for 5 seconds. A tone will sound, and “TONE PITCH LOW” will appear on the display. Repeat to change, and “TONE PITCH HIGH” will appear on display.

End of Cycle Tones: Press and hold CONVECT for 5 seconds to turn END OF CYCLE TONES off. Press and hold CONVECT for 5 seconds to turn END OF CYCLE TONES on.

Key Press Tone: Press and hold SERVE WARM (Cooking Options) for 5 seconds, and “KEY PRESS TONES OFF” will appear on the display. Press and hold WARM for 5 seconds, and “KEY PRESS TONES ON” will appear on the display.

Style 2 - Electronic Oven Control

Event Complete Tones: Three beeps indicate the end of a cooking cycle. Press OPTIONS, and then 7 to turn ON. Press OPTIONS, and then 8 to turn OFF.

Oven Ready Tone: One beep indicates a present cycle has been completed.

All Tones: All tones are preset ON, but can be turned OFF. To turn tones ON, press the options key, then press keypad 3. To turn tones OFF, press the options key again, and then press keypad 4.

Style 3 - Electronic Oven Control

Reminder Tones: Reminder tones may be turned off. On some models, press and hold TIMER SET for 5 seconds. “rEP OFF” or “OFF” will appear in the display. Repeat to turn reminder tones back on, and “rEP ON” or “ON” will appear in the display.

All Tones: All of the above tones are preset on. All except the end-of-cycle tones can be turned off.

To Turn Off/On: Press and hold STOP TIME for 5 seconds. A tone will sound, and “Snd OFF” will appear on the display. Press and hold COOK TIME for 5 seconds to turn tones on, and “Snd ON” will appear on the display.

Tone Pitch: The pitch is preset at high, but can be changed to low.

To Change: Press and hold DELAY START for 5 seconds. A tone will sound, and “Snd LO” will appear on the display. Repeat to change, and “Snd HI” will appear on display.

Style 4 - Electronic Oven Display

Refer to basic functions for Tones.

Fahrenheit and Celsius

The temperature is preset at Fahrenheit, but can be changed to Celsius.

Style 1 - Electronic Oven Control

To change: Press and hold SELECT CLEAN for 5 seconds, and “TEMPERATURE UNIT CELSIUS” will appear in the display. Repeat to change back to Fahrenheit.

To exit mode, press CANCEL.

Style 2 - Electronic Oven Control

Press options, then 1 on the keypad for Fahrenheit

Press options, then 2 on the keypad for Celsius.

Styles 3 & 4 - Electronic Oven Controls

To change: Press and hold BROIL for 5 seconds. Repeat to change back to Fahrenheit.

To exit mode, press CANCEL.

Timer

The Timer can be set in hours or minutes up to 12 hours and 00 minutes, and counts down the set time. The Timer does not start or stop the oven.

To Set:

1.Press TIMER ON/OFF. The timer indicator light will light up on some models. If no action is taken after 1 minute, the display will return to the time of day.

2.Depending on your model, press the HR or MIN or TIME/ TEMP “up” or “down” arrow pads to set the length of time.

3.Press START or TIMER SET. When the set time ends, end-of- cycle tones will sound, then, if enabled, reminder tones will sound every minute on some models.

4.Press TIMER ON/OFF anytime to cancel the Timer and reminder tones.

Remember, do not press the CANCEL pad because the oven will turn off.

On some models, to display the time of day for 5 seconds when the timer is counting down, press CLOCK.

Control Lock

The Control Lock shuts down the control panel pads to prevent unintended use of the oven.

When the control is locked, only the CLOCK SET, OVEN LIGHT (on some models) and TIMER pads will function.

To Lock/Unlock Control: Before locking, make sure the oven is off. Press and hold “Lock” key for 5 seconds. A single tone will sound, and “Loc” will appear on the display.

Repeat to unlock. “Loc” will disappear from the display.

12-Hour Shut-Off

The oven control is set to automatically shut the oven off

12 hours after the oven turns on. This will not interfere with any timed or delayed cook function.

To Set: On some models, press and hold DELAY for 5 seconds. “12 HR SHUT-OFF ON” will appear on the display. Press and hold DELAY again for 5 seconds to turn off.

12

Oven Temperature Control

IMPORTANT: Do not use a thermometer to measure oven temperature because opening the oven door may cause burner cycling to give incorrect readings.

The oven provides accurate temperatures; however, it may cook faster or slower than your previous oven, so the temperature calibration can be adjusted. It can be changed in Fahrenheit or Celsius.

A minus sign means the oven will be cooler by the displayed amount. The absence of a minus sign means the oven will be warmer by the displayed amount. Use the following chart as a guide.

ADJUSTMENT °F	COOKS FOOD
(ADJUSTMENT °C)
10°F (5°C)	...a little more
20°F (10°C)	...moderately more
30°F (15°C)	...much more
-10°F (-5°C)	...a little less
-20°F (-10°C)	...moderately less
-30°F (-15°C)	...much less

To Adjust Oven Temperature Calibration:

Style 1 - Electronic Oven Control

1.Press and hold OVEN LIGHT for 5 seconds until the oven display shows the current calibration, for example, “OFF” will appear on the display.

2.Press the TEMP or TEMP/TIME “up” or “down” arrow pad(s) to increase or to decrease the temperature in 10°F (5°C) amounts. The adjustment can be set between 30°F (15°C) and -30°F (-15°C).

3.Press START.

Style 2 - Electronic Oven Control

1.Press OPTIONS, and then 6 to set calibration.

2.Press 3 to increase the temperature, or press 6 to decrease the temperature.

3.Press START to end calibration.

Styles 3 & 4 - Electronic Oven Controls

1.Press and hold BAKE for 5 seconds until the oven display shows the current calibration, for example “0°F CAL” or “00.”

2.Press the TEMP or TEMP/TIME “up” or “down” arrow pad(s) to increase or to decrease the temperature in 10°F (5°C) amounts. The adjustment can be set between 30°F (15°C) and -30°F (-15°C).

3.Press START.

OVEN USE

Odors and smoke are normal when the oven is used the first few times, or when it is heavily soiled.

IMPORTANT: The health of some birds is extremely sensitive to the fumes given off. Exposure to the fumes may result in death to certain birds. Always move birds to another closed and wellventilated room.

Aluminum Foil

IMPORTANT: Do not line the oven bottom with any type of foil, liners or cookware because permanent damage will occur to the oven bottom finish.

■Do not cover entire rack with foil because air must be able to move freely for best cooking results.

■To catch spills, place foil on rack below dish. Make sure foil is at least ½" (1.3 cm) larger than the dish and that it is turned up at the edges.

Positioning Racks and Bakeware

IMPORTANT: To avoid permanent damage to the porcelain finish, do not place food or bakeware directly on the oven door or bottom.

RACKS

NOTES:

■Position racks before turning on the oven.

■Do not position racks with bakeware on them.

■Make sure racks are level.

To move a rack, pull it out to the stop position, raise the front edge, and then lift out. Use the following illustration and charts as a guide.

5

4

3

2

1

Traditional Cooking

FOOD	RACK POSITION
Frozen pies, large roasts, turkeys,	1 or 2
angel food cakes
Bundt cakes, most quick breads,	2
yeast breads, casseroles, meats
Cookies, biscuits, muffins, cakes,	2 or 3
nonfrozen pies

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Convection Cooking

FUNCTION	NUMBER OF	RACK
	RACKS USED	POSITION(S)
Convection baking or	1	1, 2 or 3
roasting
Convection baking	2	2 and 4
Convection baking	3	1, 3 and 5

BAKEWARE

To cook food evenly, hot air must be able to circulate. Allow 2" (5 cm) of space around bakeware and oven walls. Use the following chart as a guide.

NUMBER	POSITION ON RACK
OF PAN(S)

1Center of rack.

2Side by side or slightly staggered.

3 or 4	Opposite corners on each rack. Make sure that
	no bakeware piece is directly over another.

STURDIGLIDE™ Oven Racks

(on some models)

Rack with Integrated Handle

The integrated handle area makes pulling out the rack easy. The opening is large enough for a pot holder or oven mitt.

Half-Rack with Removable Insert

The half-rack with removable insert is a space maximizer. When the two are attached, they make a full rack. The insert can also be used on the counter for a cooling rack.

Do not place more than 25 lbs (11.4 kg) on the half-rack.

A B

A.Half-rack

B.Removable insert

To Position Racks:

1.Place a full rack on position 1 or 2, and the half-rack on position 3 or 4.

2.Place large items on the right-hand side of the full rack.

3.Place deeper, covered dishes on the left side of the full rack.

4.Place shallow dishes on the half-rack.

5.When finished cooking, slowly remove items.

Bakeware

The bakeware material affects cooking results. Follow manufacturer’s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide.

BAKEWARE/	RECOMMENDATIONS
RESULTS
Light colored	■ Use temperature and time
aluminum	recommended in recipe.

■Light golden crusts

■Even browning

Dark aluminum and other bakeware with dark, dull and/or nonstick finish

■Brown, crisp crusts

■May need to reduce baking temperatures 25°F (15°C).

■Use suggested baking time.

■For pies, breads and casseroles, use temperature recommended in recipe.

■Place rack in center of oven.

	Insulated cookie	■	Place in the bottom third of oven.
	sheets or baking	■	May need to increase baking time.
	pans

■Little or no bottom browning

Stainless steel

■ May need to increase baking time.

■Light, golden crusts

■Uneven browning

Stoneware/Baking		■ Follow manufacturer’s
stone		instructions.
■	Crisp crusts
Ovenproof		■ May need to reduce baking
glassware, ceramic		temperatures 25°F (15°C).
glass or ceramic
■	Brown, crisp
	crusts

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Meat Thermometer

On models without a temperature probe, use a meat thermometer to determine doneness of meat, poultry and fish. The internal temperature, not appearance, should be used to determine doneness. A meat thermometer is not supplied with this appliance.

■Insert the thermometer into the center of the thickest portion of the meat or inner thigh or breast of poultry. The tip of the thermometer should not touch fat, bone or gristle.

■After reading the thermometer once, push it into the meat ½" (1.3 cm) more and read again. If the temperature drops, cook the meat or poultry longer.

■Check all meat, poultry and fish in 2 or 3 different places.

Oven Vent

A

A. Oven vent (ceramic glass model)

The oven vent releases hot air and moisture from the oven, and should not be blocked or covered. Blocking or covering the vent will cause poor air circulation, affecting cooking and cleaning results. Do not set plastics, paper or other items that could melt or burn near the oven vent.

Baking and Roasting

ULTRABAKE® Temperature Management System

The ULTRABAKE® system electronically regulates the oven heat levels during preheat and bake to maintain a precise temperature range for optimal cooking results. The bake and broil elements cycle on and off in intervals. The bake element will glow red when cycling on, the broil element will not. This feature is automatically activated when the oven is in use.

Before baking and roasting, position racks according to the “Positioning Racks and Bakeware” section. When roasting, it is not necessary to wait for the oven preheat conditioning time to end before putting food in unless recommended in the recipe.

To Bake or Roast:

1.Press BAKE.

Press TEMP “up” or “down” arrow pads to set a temperature other than 350°F (175°C) in 5° amounts. The bake range can be set between 170°F and 500°F (75°C and 260°C).

2.Press START.

The temperature can be changed after this step. START does not need to be pressed again on styles 2, 3 and 4 of Electronic Oven Controls.

3.Press CANCEL when finished.

Preheating

Style 1 - Electronic Oven Control

After START is pressed, the oven will enter a timed preheat conditioning. “Lo” will appear on the display until the temperature is above 170ºF (75ºC). Once 170ºF (75ºC) is reached, the display temperature will increase as the actual temperature of the oven increases. “PREHEATING” will appear in the display in the lower text line. When the preheat conditioning temperature is reached, a tone will sound, and the selected temperature will appear on the display.

Styles 2, 3 & 4 - Electronic Oven Controls

After START is pressed, the oven will enter a timed preheat conditioning. “PrE” and the time countdown will appear on the display (on some models). When the preheat conditioning time ends, a tone will sound and the selected temperature will appear on the display.

Preheat temperatures are affected by varying factors such as room temperature and peak energy usage times. It is normal for the temperature showing on the display and the actual oven temperature to differ.

Waiting an additional 10 minutes after the preheat conditioning time ends to put food in the oven is suggested when baking foods with leavening ingredients, such as yeast, baking powder, baking soda and eggs.

Broiling

■Use only the broiler pan and grid provided with the range. The broiler pan and grid are designed to drain juices and help avoid spatter and smoke.

■For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier cleaning.

■Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid curling.

■Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.

■After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.

Broiling uses direct radiant heat to cook food. Before broiling, position rack according to Broiling Chart. It is not necessary to preheat the oven before putting food in unless recommended in the recipe. Position food on grid in the broiler pan, then place it in the center of the oven rack. Close the door to the BROIL STOP position to ensure proper broiling temperature.

To Broil:

1.Press BROIL.

2.Press START.

The temperature setting can be changed any time before or after pressing START.

3.Press CANCEL when finished.

15

BROILING CHART

For best results, place food 3" (7 cm) or more from the broil element. Times are guidelines only and may need to be adjusted for individual tastes. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section.

	RACK		TOTAL
FOOD		TEMP	MINUTES
	POSITION		Side 1	Side 2
Steak
1" (2.5 cm)
thick
medium rare	4	HI	14-15	7-8
medium	4	HI	15-16	8-9
well-done	4	HI	18-19	9-10
Ground meat
patties*
³⁄" (2 cm) thick	4	HI	13-14	6-7
well-done
Pork chops
1" (2.5 cm)	4	HI	18-21	8-10
thick
Ham slice
[precooked]	4	HI	8-10	4-5
¹" (1.25 cm)
thick
Bacon	4	500°F	8-9	1-2
		(260°C)
Frankfurters	4	HI	6-7	3-4
Lamb chops
1" (2.5 cm)	4	HI	15-17	8-9
thick
Chicken
bone-in pieces	3	HI	20-24	15-18
boneless	4	HI	12-16	11-16
Fish
¹" (1.25 cm)	4	HI	8-10	4-5
thick
1" (2.5 cm)	4	500°F	13-15	10-13
thick		(260°C)

*Place up to 9 patties, equally spaced, on broiler pan grid.

Convection Cooking

(Style 1 - Electronic Oven Control)

During convection cooking, the fan provides increased hot air circulation continuously and more consistently throughout the oven. The movement of heated air around the food helps to speed up cooking by penetrating the cooler outer surfaces. Food cooks more evenly, browning and crisping outer surfaces while sealing moisture inside.

Many foods can be cooked by lowering cooking temperatures 25°F (10°C) and/or cooking time can be shortened by as much as 30 percent. By using multiple racks, more food can be cooked at the same time.

■It is important not to cover foods so that surface areas remain exposed to the circulating air, allowing browning and crisping.

■Keep heat loss to a minimum by opening the oven door only when necessary.

■Choose cookie sheets without sides and roasting pans with lower sides to allow air to move freely around the food.

■Test baked goods for doneness a few minutes before the minimum cooking time with an alternative method such as using a toothpick.

■Use a meat thermometer to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 different places.

■Before convection cooking, position the rack(s) according to the “Positioning Racks and Bakeware” section.

■When roasting poultry and meat, use the roasting rack on the top of the broiler pan and grid. It is not necessary to wait for the oven to preheat, unless recommended in the recipe.

A

B

C

A.Roasting rack

B.Broiler grid

C.Broiler pan

Convection Baking and Roasting

During the Convection function, the ring element operates, along with the fan, to provide an indirect source of heat in the oven cavity. Use Convection for single or multiple rack baking and roasting.

■When using more than one rack, position bakeware/ cookware on the racks to allow movement of the fan circulated air around the food. See the “Positioning Racks and Bakeware” section.

■If the oven is full, extra cooking time may be needed.

During the Convection preheating cycle, the fan, and the bake and broil elements heat the oven cavity. When preheating is finished, the ring element cycles to maintain the oven temperature while the fan continues to constantly circulate the heated air.

If the oven door is opened during convection cooking or preheating, the ring element and fan will turn off immediately. Once the door is closed, they will come back on.

■For optimal cooking results, do not cover food with aluminum foil.

16

To Select Convection Settings

There are 5 convection presets for time and temperature. Each can be activated by sequentially pressing the Convection key.

The temperatures and times can be changed for each of the following settings. This helps you to match the convection oven settings with package instructions or your favorite recipes.

CONVECTION SETTING

Function	Temperature	Time
		(default)
CONVECT	325ºF (163°C)	0 minutes
(default)
CONVECT	350ºF (177°C)	0 minutes
COOKIES
CONVECT	325ºF (163°C)	1 hour
MEATS		30 minutes
CONVECT	325ºF (163°C)	45 minutes
CASSEROLES
CONVECT	425ºF (218°C)	25 minutes
FROZEN

NOTE: Each temperature in this table is 25°F (15°C) lower than for a non-convection oven. At the end of each set time, the oven will turn off.

1.Press the Convection (fan icon) key.

The first setting in the display will show convection at 325°F (165°C), and scrolling text at the bottom of the screen

will scroll in this order: “SET TEMP OR TIME” then “OR PUSH START” then “PUSH AGAIN” then “FOR NEXT.”

Each time the Convection key is pressed, the display will move to the next preset (for Cookies, Meats, Casseroles or Frozen). The following instructions are applicable for each preset.

2.Press the temp “up” or “down” arrow pads to enter a temperature other than the preset convection temperature.

The convection bake range can be set between 170°F and 500°F (75°C and 260°C).

3.Press the HOUR and/or MIN “up” or “down” arrow pads to enter the stop time.

4.Press START.

The preheat display will show “Lo” in the temperature field until the temperature is above 170°F (75°C). Once

170°F (75°C) is reached, the display temperature will increase as the actual temperature of the oven increases, and it will display “PREHEATING” in the lower text line.

5.Press CANCEL to exit function when finished cooking.

CONVECTION ROASTING CHART

FOOD/RACK	COOK	OVEN TEMP.	INTERNAL
POSITION	TIME		FOOD TEMP.
	(min. per
	1 lb (454 g)
Beef, Rack Position 2
Rib Roast
rare	20-25		140°F (60°C)
medium	25-30	300°F (150°C)	160°F (71°C)
well-done	30-35		170°F (77°C)
Rib Roast
(boneless)
rare	22-25		140°F (60°C)
medium	27-30	300°F (150°C)	160°F (71°C)
well-done	32-35		170°F (77°C)
Rump,
Sirloin
Tip Roast
rare	20-25	300°F (150°C)	140°F (60°C)
medium	25-30		160°F (71°C)
well-done	30-35		170°F (77°C)
Meat Loaf	20-25	325°F (160°C)	165°F (74°C)
Veal, Rack Position 2
Loin, Rib,
Rump Roast
medium	25-35	325°F (160°C)	160°F (71°C)
well-done	30-40		170°F (77°C)
Pork, Rack Position 2
Loin Roast			160°F-170°F
(boneless)	30-40	325°F (160°C)	(71°C-77°C)
Shoulder			160°F-170°F
Roast	35-40	325°F (160°C)	(71°C-77°C)
Ham, Rack Position 2
Fresh	25-35	300°F (150°C)	160°F (71°C)
(uncooked)
Fully	15-20	300°F (150°C)	160°F (71°C)
Cooked
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium	25-30	300°F (150°C)	160°F (71°C)
well-done	30-35		170°F (77°C)
Chicken*, Rack Position 2
Whole
3-5 lbs
(1.5-2.2 kg)	20-25	325°F (160°C)	180°F (82°C)
5-7 lbs
(2.2-3.1 kg)	15-20	325°F (160°C)	180°F (82°C)

17