KitchenAid 9762892B User Manual

CLASSIC COMMERCIAL STYLE DUAL FUEL

CONVECTION RANGES WITH STEAM-ASSIST

Use & Care Guide

For questions about features, operation/performance, parts, accessories or service, call: 1-800-422-1230

In Canada, for assistance, installation and service, call: 1-800-807-6777 or visit our website at www.kitchenaid.com or www.KitchenAid.ca

CUISINIÈRES À CONVECTION AVEC

INJECTION DE VAPEUR - STYLE CLASSIQUE

COMMERCIAL À BI-COMBUSTIBLE

Guide d’utilisation et d’entretien

Au Canada, pour assistance, installation ou service composez le 1-800-807-6777 ou visitez notre appelez à www.KitchenAid.ca

Table of Contents/Table des matières.............................................................................2

IMPORTANT: Before you use your new Steam-Assisted Dual Fuel Range:

Before you use your range for the first time, please call the KitchenAid Customer eXperience Center at: 1-866-808-9184 (Monday - Friday, 8 a.m.-8 p.m. EST) for crucial information regarding steam-assisted cooking. U.S.A. customers only.

IMPORTANT : Avant d'utiliser la cuisinière à bi-combustible avec injection de vapeur :

Avant d'utiliser la cuisinière pour la première fois, appelez le Centre d'eXpérience de la clientèle KitchenAid au : 1-866-808-9184 (du lundi au vendredi de 8 h à 20 h, HNE) pour des renseignements essentiels concernant la cuisson avec injection de vapeur. Pour les clients aux É.-U. seulement.

Models/Modèles KDRP707 KDRP767 YKDRP707 YKDRP767 9762892B

TABLE OF CONTENTS

TABLE DES MATIÈRES

RANGE SAFETY .............................................................................3

The Anti-Tip Bracket ....................................................................4

PARTS AND FEATURES................................................................6

COOKTOP USE ..............................................................................8

Cooktop Controls.........................................................................8

Cooktop Surface..........................................................................8

Simmer Plate................................................................................9

Sealed Surface Burners ...............................................................9

Cookware ...................................................................................10

Home Canning ...........................................................................10

ELECTRONIC OVEN CONTROL.................................................11

First Use/Power Interruption......................................................11

Oven Selector Knob...................................................................11

Oven Set Knob...........................................................................11

Enter and Cancel........................................................................11

Clock ..........................................................................................11

Water Usage for Steam Functions.............................................11

Oven Timer.................................................................................12

OVEN USE.....................................................................................12

Positioning Racks and Bakeware ..............................................12

Aluminum Foil.............................................................................13

Bakeware....................................................................................13

Preheating ..................................................................................13

Changing Oven Timer or Temperature ......................................13

Oven Temperature Calibration...................................................13

Meat Thermometer.....................................................................14

Oven Vent...................................................................................14

TRADITIONAL COOKING ............................................................14

Baking and Roasting..................................................................14

Broiling........................................................................................14

Proofing Bread ...........................................................................15

CONVECTION COOKING ............................................................16

Convection Baking.....................................................................16

Convection Roasting..................................................................17

STEAM-ASSISTED COOKING ....................................................17

Auto Steam.................................................................................18

Select Steam..............................................................................19

Water Reservoir Drain Operation...............................................20

Keep Warm.................................................................................20

COOKING CHARTS......................................................................21

Bread Baking Chart....................................................................21

Desserts Baking Chart ...............................................................22

Fish and Shellfish Cooking Chart...............................................23

High Steam Cooking Chart........................................................24

Low Steam Cooking Chart.........................................................25

Meats and Poultry Roasting Chart.............................................26

RANGE CARE ...............................................................................28

Self-Cleaning Cycle....................................................................28

Descaling....................................................................................28

General Cleaning........................................................................29

Oven Lights ................................................................................30

Oven Door ..................................................................................30

TROUBLESHOOTING ..................................................................31

ASSISTANCE OR SERVICE.........................................................32

In the U.S.A. ...............................................................................32

Accessories................................................................................32

In Canada ...................................................................................33

WARRANTY ..................................................................................33

SÉCURITÉ DE LA CUISINIÈRE ...................................................35

La bride antibasculement...........................................................36

PIÈCES ET CARACTÉRISTIQUES ..............................................39

UTILISATION DE LA TABLE DE CUISSON................................41

Commandes de la table de cuisson ..........................................41

Surface de la table de cuisson...................................................41

Plaque de mijotage.....................................................................42

Brûleurs de surface scellés ........................................................42

Ustensiles de cuisson ................................................................43

Préparation de conserves à la maison.......................................43

COMMANDE ÉLECTRONIQUE DU FOUR ................................44

Première utilisation/panne de courant.......................................44

Bouton de sélection du four.......................................................44

Bouton de réglage du four .........................................................44

Entrée et annulation ...................................................................44

Horloge .......................................................................................44

Utilisation d'eau pour les fonctions avec injection de vapeur...45

Minuterie du four ........................................................................45

UTILISATION DU FOUR...............................................................45

Positionnement des grilles et des ustensiles de cuisson..........45

Papier d’aluminium.....................................................................46

Ustensiles de cuisson ................................................................46

Préchauffage ..............................................................................46

Modification de la minuterie ou de la température du four .......47

Calibrage de la température du four..........................................47

Thermomètre à viande ...............................................................47

Évent du four ..............................................................................47

CUISSON TRADITIONNELLE......................................................48

Cuisson au four et rôtissage ......................................................48

Cuisson au gril............................................................................48

Levée du pain.............................................................................49

CUISSON PAR CONVECTION.....................................................50

Cuisson au four par convection.................................................50

Rôtissage par convection ..........................................................51

CUISSON AVEC INJECTION DE VAPEUR.................................52

Auto Steam

(injection de vapeur automatique)..............................................52

Select Steam (sélection de vapeur) ...........................................54

Vidange du réservoir d'eau ........................................................54

Keep Warm (maintien au chaud)................................................55

TABLEAUX DE CUISSON ............................................................56

Tableau de cuisson du pain.......................................................56

Tableau de cuisson des desserts ..............................................57

Tableau de cuisson du poisson et des fruits de mer.................58

Tableau de cuisson avec niveau de vapeur élevé.....................60

Tableau de cuisson avec niveau de vapeur bas........................61

Tableau de rôtissage des viandes et de la volaille ....................62

ENTRETIEN DE LA CUISINIÈRE.................................................64

Programme d'autonettoyage .....................................................64

Détartrage...................................................................................64

Nettoyage général ......................................................................65

Lampes du four ..........................................................................66

Porte du four...............................................................................66

DÉPANNAGE.................................................................................67

ASSISTANCE OU SERVICE.........................................................69

GARANTIE.....................................................................................70

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:

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

DANGER

WARNING

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.

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

follow instructions.

can be killed or seriously injured if you don't

You instructions.

– Do not store or use gasoline or other flammable 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 gas supplier from a neighbor's phone. Follow the gas supplier's

•

instructions. If you cannot reach your gas supplier, call the fire department.

•

– Installation and service must be performed by a qualified installer, service agency or

the gas supplier.

WARNING: Gas leaks cannot always be detected by smell. Gas suppliers recommend that you use a gas detector approved by UL or CSA. For more information, contact your gas supplier. If a gas leak is detected, follow the “What to do if you smell gas” instructions.

In the State of Massachusetts, the following installation instructions apply:

■ Installations and repairs must be performed by a qualified or licensed contractor, plumber, or gasfitter qualified or licensed by

the State of Massachusetts.

■ If using a ball valve, it shall be a T-handle type.

■ A flexible gas connector, when used, must not exceed 3 feet.

The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances known to the State of California to cause cancer, birth defects, or other reproductive harm, and requires businesses to warn of potential exposure to such substances.

WARNING: This product contains a chemical known to the State of California to cause cancer, birth defects, or other reproductive harm.

This appliance can cause low-level exposure to some of the substances listed, including benzene, formaldehyde, carbon monoxide, toluene, and soot.

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 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 wall behind range. 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.

Rear Brace

Anti-Tip Bracket

Making sure the anti-tip bracket is installed:

• Slide range forward.

• Look for the anti-tip bracket securely attached to wall behind range.

• Slide range completely back, so anti-tip bracket is over rear brace of range.

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 COMPLETELY FORWARD, LOOK FOR ANTI-TIP BRACKET SECURELY ATTACHED TO THE WALL BEHIND THE RANGE AND SLIDE RANGE COMPLETELY BACK SO ANTI-TIP BRACKET IS OVER REAR BRACE OF RANGE.

■ WARNING: NEVER use this appliance as a space heater to

heat or warm the room. Doing so may result in carbon monoxide poisoning and overheating of the oven.

■ WARNING: NEVER cover any slots, holes or passages in the

oven bottom or cover an entire rack with materials such as aluminum foil. Doing so blocks air flow through the oven and may cause carbon monoxide poisoning. Aluminum foil linings may also trap heat, causing a fire hazard.

■ 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.

■ 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.

■ Never Leave Surface Units Unattended at High Heat Settings –

Boilover causes smoking and greasy spillovers that may ignite.

■ 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.

■ 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.

■ Proper Installation – The range, when installed, must be

electrically grounded in accordance with local codes or, in the absence of local codes, with the National Electrical Code, ANSI/NFPA 70. In Canada, the range must be electrically grounded in accordance with Canadian Electrical Code. Be sure the range is properly installed and grounded by a qualified technician.

■ Disconnect the electrical supply before servicing the

appliance.

■ Injuries may result from the misuse of appliance doors

or drawers such as stepping, leaning, or sitting on the doors or drawers.

■ Maintenance – Keep range area clear and free from

combustible materials, gasoline, and other flammable vapors and liquids.

■ Top burner flame size should be adjusted so it does not

extend beyond the edge of the cooking utensil.

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. Wipe off all excessive spillage before initiating the cleaning cycle.

For units with ventilating hood –

■ Clean Ventilating Hoods Frequently – Grease should not

be allowed to accumulate on hood or filter.

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

SAVE THESE INSTRUCTIONS

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 Panels

36" (91.4 cm) Model

Cooktop Oven Cooktop

A. Surface burner locator

B. Left rear control knob (15,000 Btu/h) C. Left front control knob (6,000 Btu/h) D. Rear center control knob (15,000 Btu/h)

E. Drain button F. Oven selector knob (selects oven

functions) G. Enter button H. Oven light switch

I. Cancel button

J. Oven set knob (selects steam options,

time and temperature)

30" (76.2 cm) Model

AB C

Cooktop Oven Cooktop

A. Surface burner locator B. Left rear control knob (15,000 Btu/h) C. Left front control knob (15,000 Btu/h)

D. Drain button

E. Oven selector knob (selects oven

functions)

F. Enter button G. Oven light switch H. Cancel button

I. Oven set knob (selects steam options,

time and temperature)

K L M

K. Front center control knob (15,000 Btu/h)

L. Right rear control knob (15,000 Btu/h)

M. Right front control knob (6,000 Btu/h)

J. Right rear control knob (15,000 Btu/h)

K. Right front control knob (15,000 Btu/h)

Range

A. Surface burner

I J

D E

B. Surface burner grate C. Water fill inlet D. Control panel E. Drain button

F. Dr a i n ou tl e t G. Gas regulator (rear of unit) H. Door gasket

I. Stainless steel backguard (island

trim not shown)

J. 2-pin connector (not shown; rear of

unit - not for consumer use - for factory test only)

K. Filler or center grate

L. Electronic oven control display

M. Self-cleaning latch

N. Oven rack O. Model and serial number plate

(located on side trim)

P. Drip tray (below oven door)

Oven Interior

A. Broil element

B. Oven cavity sensor C. Steam orifice D. Convection fan and ring element

(not visible)

E. Bake element (not visible)

Cooktop Controls

WARNING

COOKTOP USE

To Se t:

1. Push in and turn knob counterclockwise to LITE.

All surface burners will click. Only the burner with the control knob turned to LITE will produce a flame.

2. Turn knob anywhere between HI and LO. Use the following

chart as a guide when setting heat levels.

SETTING RECOMMENDED USE

Fire Hazard

Do not let the burner flame extend beyond the edge of the pan.

Turn off all controls when not cooking. Failure to follow these instructions can result in death

or fire.

IMPORTANT: Your cooktop is factory-set for use with Natural gas. If you wish to use LP gas, an LP Gas Conversion Kit is included with your new range. See the instructions included with the LP Gas conversion kit for details on making this conversion.

Electric igniters automatically light the surface burners when control knobs are turned to LITE.

The large burners (15,000 Btu/h [British Thermal Units]) provide the highest heat setting, and are ideal for cooking large quantities of food or liquid, using large pots and pans. For simmering, use the Simmer Plate provided with the range.

The small burners (6,000 Btu/h) allow more accurate simmer control at the lowest setting, and are ideal for cooking smaller quantities of food, using smaller pots and pans.

Before setting a control knob, place filled cookware on the grate. Do not operate a burner using empty cookware or without any cookware on the grate.

NOTE: Visually check that the burner has lit. If the burner does not ignite, listen for the clicking sound. If you do not hear the igniter click, turn off the burner. Check for a tripped circuit breaker or blown fuse.

Check that the control knob is pressed completely down on the valve shaft. If the spark igniter still does not operate, call a trained repair specialist.

Proper grounding and polarity are necessary for correct operation of the electric ignition system. If the wall receptacle or junction box does not provide correct polarity, the igniter will become grounded and occasionally click, even after the burner has ignited. Contact a trained repair specialist to check the wall receptacle or junction box to see whether it is wired with the correct polarity.

LITE

MED to HI Medium to High

MED Medium

MED to LO Medium to Low

(with Simmer Plate)

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

■ Light the burner.

■ Start food cooking.

■ Bring liquid to a boil.

■ Hold a rapid boil.

■ Quickly brown or sear food.

■ Fry or sauté foods.

■ Hold a slow boil.

■ Cook soups, sauces and gravies.

■ Stew or steam foods.

■ Keep food warm.

■ Simmer.

Power Failure

In case of prolonged power failure, the surface burners can be lit manually. Hold a lit match near a burner and turn knob counterclockwise to HI. After burner lights, turn knob to setting.

Cooktop Surface

Wiping off the cooktop, grates and caps before and after each use will help keep it free from stains.

Food spills containing acids, such as vinegar and tomato, should be cleaned as soon as the entire appliance is cool. These spills may affect the finish.

For more information, see the “Sealed Surface Burners” and “General Cleaning” sections.

Simmer Plate

■ The Simmer Plate is made of aluminum with a nonstick

coating to evenly spread the heat over the bottom of cookware.

■ Channels on the bottom of the Simmer Plate have been

designed so it fits properly and securely over the grate. See above illustration.

■ The Simmer Plate may be used on large and small surface

burners.

■ Use the Simmer Plate with burner settings in the medium to

low range on the cooktop when lower temperatures are needed for simmering, or for maintaining food at a low temperature over an extended period of time.

See “Assistance or Service” section to order extra Simmer Plates.

Sealed Surface Burners

Gas tube opening: Gas must flow freely throughout the gas tube opening for the burner to light properly. Keep this area free of soil and do not allow spills, food, cleaning agents or any other material to enter the gas tube opening. Keep spillovers out of the gas tube by always using a burner cap.

A. 1-1¹⁄₂" (25-38 mm)

B. Burner ports

Burner ports: Check burner flames occasionally for proper size and shape as shown above. A good flame is blue in color, not yellow. Keep this area free of soil and do not allow spills, food, cleaning agents or any other material to enter the burner ports.

To Cl ea n:

IMPORTANT: Before cleaning, make sure all controls are off and

the oven and cooktop are cool. Do not use oven cleaners, bleach or rust removers.

1. Remove the burner cap from the burner base and clean

according to “General Cleaning” section.

2. Clean the gas tube opening with a damp cloth.

3. Clean clogged burner ports with a straight pin as shown. Do

not enlarge or distort the port. Do not use a wooden toothpick. If the burner needs to be adjusted, contact a trained repair specialist.

A. Burner cap B. Burner base C. Alignment pins D. Igniter E. Gas tube opening

IMPORTANT: Do not obstruct the flow of combustion and ventilation air around the burner grate edges.

Burner cap: Always keep the burner cap in place when using a surface burner. A clean burner cap will help avoid poor ignition and uneven flames. Always clean the burner cap after a spillover and routinely remove and clean the caps according to the “General Cleaning” section.

4. Replace the burner cap, making sure the alignment pins are

properly aligned with the burner cap.

A. Incorrect B. Correct

5. Turn on the burner. If the burner does not light, check cap

alignment. If the burner still does not light, do not service the sealed burner yourself. Contact a trained repair specialist.

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. 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.

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

COOKWARE CHARACTERISTICS

Home Canning

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

■ Center the canner on the grate.

■ Do not place canner on 2 surface burners at the same time.

■ For more information, contact your local agricultural

department. Companies that manufacture home canning products can also offer assistance.

Aluminum

■ Heats quickly and evenly.

■ Suitable for all types of cooking.

■ Medium or heavy thickness is best for

most cooking tasks.

Cast iron

Ceramic or Ceramic glass

■ Heats slowly and evenly.

■ Good for browning and frying.

■ Maintains heat for slow cooking.

■ Follow manufacturer’s instructions.

■ 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-onsteel or cast iron

Stainless steel ■ Heats quickly, but unevenly.

■ A core or base of aluminum or copper

on stainless steel provides even heating.

ELECTRONIC OVEN CONTROL

A. Display B. Oven selector knob C. Oven set knob

First Use/Power Interruption

When power is first supplied to the range or if power is interrupted, all indicator lights in the display will appear on for 2 seconds. Then, a buzzer will beep 3 times and “PF” will appear in the display window.

If “PF” appears at any time, a power failure has occurred. Turn the SELECTOR control knob to the RESET position, press the ENTER button, and follow the clock setting instructions in the “Clock” section.

Oven Selector Knob

All cooking functions are set with the SELECTOR knob. Once a cycle is complete, turn the SELECTOR knob to the RESET position to select a new function or to turn off the oven.

Cooking functions:

Bake, Broil, Convect Bake, Convect Roast, Proof, Auto Steam and Select Steam.

Oven Set Knob

All Auto and Select Steam options, along with all temperature and time adjustments, are set with the SET knob. All temperature adjustments are displayed in 5°F (2.8°C) increments.

Auto Steam settings: Meats, Poultry, Fish, Bread and Desserts

Auto Steam settings display temperature and time settings to guide the cooking process. These may be changed according to recipe directions.

Select Steam settings: High Steam, Low Steam and Keep Warm

Enter and Cancel

The ENTER button begins any oven function. The CANCEL button stops any oven function except for the

Clock/Time of Day. After canceling an operation, “StOP” will be displayed and “Oven On” indicator light will turn off to show the function was canceled. To exit from the stop mode, turn the selector knob to RESET.

Once the oven is turned on, a cooling fan will begin to operate and continue operating until after the oven has been turned off. This is normal.

Clock

This is a 12-hour clock and does not show a.m. or p.m.

To Se t:

1. Turn the SELECTOR knob to the RESET position.

2. Press and hold the ENTER button until the CLOCK indicator

light begins to blink. Release the ENTER button.

3. Turn the SET knob to set the time of day.

4. Press the ENTER button to accept time on display. To Ch ang e: Repeat steps 2-4 to change time of day on the

display.

Water Usage for Steam Functions

Water Level

When you are using the steam functions, the water level indicator lights will show in the display, indicating the level of the water in the reservoir.

NOTE: The range must be set to one of the steam functions in order to fill the system with water.

It is recommended that distilled water be used. The water reservoir holds 8 cups (2,000 mL) of water. For more information, see the “Steam-Assisted Cooking” section.

If you will be on vacation or not using your range for an extended period of time, you should drain the water from the reservoir. See the “Water Reservoir Drain Operation” section.

Descale

Calcium deposits or scale from water may build up in the steam generator over time. The descale indicator light will come on when it is necessary to descale. Descale the steam generator following the instructions provided in the “Descaling” section of “Range Care.”

OVEN USE

WARNING

Food Poisoning Hazard

Do not let food sit in oven more than one hour before or after cooking.

Doing so can result in food poisoning or sickness.

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.

NOTE: For 208V installations it is recommended that cooking temperatures be increased by 15°F (8°C) to adjust for reduced voltage.

Oven Timer

The Oven Timer can be set in hours and minutes and counts down the set time.

■ The Oven Timer will not turn off the oven, except during the

self-clean cycle.

■ The Oven Timer is not an independent timer, it can only be

used with cooking functions.

When the set time ends, “0:00” will appear on the display and a tone will sound 4 times. Four reminder tones will sound every minute and the time will count up in 1-minute increments to let you know how much time has elapsed since the set time ended. The time will continue to count up until you reset or turn off the oven.

Traditional Cooking

FOOD RACK POSITION

Frozen pies, large roasts, turkeys, angel food cakes

Bundt cakes, most quick breads, yeast breads, casseroles, meats

Cookies, biscuits, muffins, cakes, nonfrozen pies

Convection Cooking

FUNCTION NUMBER OF

Convection baking or roasting

Convection baking 2 2 and 4

RACKS USED

1 1, 2 or 3

1 or 2

2 or 3

RACK POSITION(S)

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, then lift out. Use the following illustration and charts as a guide.

5 4 3

2 1

Convection baking 3 1, 3 and 5

Steam-Assisted Cooking

FUNCTION NUMBER OF

Steam-assisted baking or roasting

Baking stone 1 1

RACKS USED

1 1, 2 or 3

RACK POSITION(S)

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 OF PAN(S)

1 Center of rack. 2 Side by side or slightly staggered. 3 or 4 Staggered when using more than one rack.

POSITION ON RACK

Make sure that no bakeware piece is directly over another.

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 food with aluminum foil when convection or

steam-assisted cooking.

■ For best cooking results, do not cover entire rack with foil

because air must be able to move freely.

■ 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.

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/ RESULTS

Light colored aluminum

■ Light golden crusts

■ Even browning

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

■ Brown, crisp

crusts

Insulated cookie sheets or baking pans

■ Little or no bottom

browning

Stainless steel

■ Light, golden

crusts

■ Uneven browning

Stoneware/Baking stone

■ Crisp crusts

Ovenproof glassware, ceramic glass or ceramic

■ Brown, crisp

crusts

RECOMMENDATIONS

■ Use temperature and time

recommended in recipe.

■ May need to reduce baking

temperatures slightly.

■ Use suggested baking time.

■ For pies, breads and casseroles,

use temperature recommended in recipe.

■ Place rack in center of oven.

■ Place in the bottom third of oven.

■ May need to increase baking time.

■ Follow manufacturer’s instructions.

■ May need to reduce baking

temperatures slightly.

Preheating

The time the oven takes to preheat will vary according to the set temperature. It will also vary according to the existing oven cavity temperature, which is measured by the oven cavity sensor. It is normal for the temperature showing on the display and the actual oven temperature to differ.

After a temperature is set and ENTER is pressed, the oven begins to preheat once the door is closed. The display will alternate between “PrE” and actual temperature as the oven preheats. When the set temperature is reached, a tone will sound. If the oven timer has been set, the oven time will begin to count down.

Limit opening the oven door while the oven is preheating as this will prolong the preheating cycle.

Changing Oven Timer or Temperature

Time and temperature can be changed during the cooking cycles.

To change time and/or temperature:

1. Press the ENTER button. The set temperature is displayed

with the “F” flashing in the display. Turn the Set Knob to the desired temperature.

2. Press the ENTER button again. The set time is displayed with

the Cook Time indicator light flashing. Turn the Set Knob to the desired time.

3. Press the ENTER button again, and the changes will take

effect.

NOTE: Changing the temperature and/or time setting is a 3-step process. Each time the Enter button is pressed, the control advances to the next step. It is not necessary to change both the temperature and time settings. To skip a step, press the Enter button to advance to the next step.

Oven Temperature Calibration

If you think the oven temperature is operating too hot or cold, the temperature may be recalibrated.

1. Make sure the oven control is off

2. Turn the selector knob to BAKE, CONVECT ROAST, or

CONVECT BAKE.

3. Press the cancel key and the enter key simultaneously and

hold for 5 seconds. The display will show “StOP.”

4. After 5 seconds the display will show a blinking “0” Indicating

you are in the Oven Temperature Calibration mode. Release the CANCEL and ENTER key.

5. Turn the SET knob to increase or decrease the temperature in

increments of 5° +/-30°F. A minus sign means the oven will be cooler by the displayed amount. The absence of a sign means the oven will be warmer by the displayed amount.

6. Press the ENTER key to accept the change and “StOP” will

be displayed.

7. Turn the SELECTOR knob back to RESET to end calibration. NOTE: Changing the temperature calibration in one mode will not

effect the other modes.

Meat Thermometer

On models without a temperature probe, use a meat thermometer to determine whether meat, poultry and fish, are cooked to the desired degree of doneness. 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 and 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.

TRADITIONAL COOKING

Baking and Roasting

The BAKE function is ideal for baking, roasting or heating casseroles.

During baking or roasting, the bake and broil elements will cycle on and off in intervals to maintain oven temperature.

A. Broil element (example only) B. Bake element (example only)

If the oven door is opened during baking or roasting, the broil and bake elements will turn off immediately. They will come back on once the door is closed.

Before baking and roasting, position racks according to the “Positioning Racks and Bakeware” section.

Oven Vent

A. Oven vent

The oven vent should not be blocked or covered since it allows the release of hot air and moisture from the oven. 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.

5. Press the ENTER button. The cooking time will be accepted,

“PrE” will appear in the display, and the oven will begin to preheat. If the Oven Timer was set, it will not begin counting down until preheating is complete.

The display will alternate between “PrE” and actual temperature as the oven preheats.

6. When the set oven temperature is reached a tone will sound

and the selected time will appear on the display. The oven timer will begin to count down from the set time and

the display will alternate the set temperature and the remaining time.

If a baking time was not selected, the display will show only the oven temperature.

7. When the cooking time ends, “0:00” will appear on the

display and 4 tones will sound. The oven will remain on. Four reminder tones will sound every

minute and the time will count up in 1-minute increments. The display will alternate between “0:00” and the count-up time until you reset or turn off the oven.

8. Turn the SELECTOR knob to the RESET position when

finished cooking.

To Bake or Roast:

When roasting, it is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.

1. Turn the SELECTOR knob to BAKE. The display will read

350°F (175°C).

2. Turn the SET knob to desired temperature. See the

“Changing Oven Timer or Temperature” section. The bake range can be set between 175°F and 500°F (80°C

and 260°C).

3. Press the ENTER button. “0:00” will appear in the display,

and the Oven Timer indicator light will flash. NOTE: If you wish to bypass setting a cook time, skip to

Step 5.

4. Turn the SET knob to the desired cook time. The time will

change in 1-minute increments.

Broiling

Broiling uses direct radiant heat to cook food.

A. Broil element (example only)

Changing the broil setting allows more precise control when cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures. See the following Broil Settings chart.

■ For best results, use a broiler pan and grid. It is designed to

drain juices and help avoid spatter and smoke. If you would like to purchase a Broiler Pan Kit, it may be

ordered. See “Assistance or Service” section to order. Ask for Part Number W10123240.

■ 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.

Before broiling, position rack according to the Broiling Settings chart. It is not necessary to preheat the oven before putting food in unless recommended in the recipe. Position food on grid in a broiler pan, then place it in the center of the oven rack.

To Broil:

1. Close the door.

2. Turn the SELECTOR knob to BROIL. “HI” will appear on the

display.

3. Turn the SET knob to the desired broil setting. There are

5 broil settings, refer to the Broil Settings chart.

4. Press the ENTER button. “0:00” will appear in the display and

the Oven Timer indicator light will flash. NOTE: If you wish to bypass setting a broil time, skip to

Step 6.

5. Turn the SET knob to the desired broil time. The time will

change in 1-minute increments. See the “Changing Oven Timer or Temperature” section.

6. Press the ENTER button, the broil time will be accepted.

7. The oven timer will begin to count down from the set time and

the display will alternate between the broil level and the remaining time.

If a broiling time was not selected, the display will show only the broil level.

8. When the broiling time ends, “0:00” will appear on the display

and 4 tones will sound. The oven will remain on. Four reminder tones will sound every

minute, and the time will count up in 1-minute increments. The display will alternate between “0:00” and the count-up time until you reset or turn off the oven.

9. Turn the SELECTOR knob to the RESET position when

finished cooking.

BROIL SETTINGS

Use the following chart when setting broiling levels and broiling temperatures.

BROIL LEVEL BROIL

PERCENTAGE

HI 100 500°F (260°C) Br4 90 450°F (230°C) Br3 80 400°F (200°C) Br2 70 350°F (175°C) LO 60 300°F (150°C)

BROIL TEMPERATURE

BROILING CHART

For best results, place food 3" (7 cm) or more from the broil burner. 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.

FOOD

RACK POSITION

BROIL LEVEL

TOTAL TIME (min.)

Steak

1" (2.5 cm) thick medium rare medium well-done

4 4 4

HI HI HI

21-23 23-25 27-29

Ground meat patties*

³⁄₄" (2 cm) thick well-done 4 HI 20-22

Pork chops

1" (2.5 cm) thick 4 HI 30-33

Lamb chops

1" (2.5 cm) thick 4 HI 22-26

Chicken

bone-in pieces boneless breasts

3 4

HI HI

34-40 22-32

Fish Fillets

¹₄-¹₂" (0.6-1.3 cm) thick

12-15

Steaks

³₄-1" (2-2.5 cm) thick

24-27

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

Proofing Bread

Proofing bread prepares the dough for baking by activating the yeast. Follow your recipe recommendation.

To Proof:

Before first proofing, place the dough in a lightly greased bowl and cover loosely with wax paper, coated with shortening. Place on rack guide 2. See “Positioning Racks and Bakeware” for diagram. Close the door.

1. Turn the SELECTOR knob to PROOF. The display will show

100°F (38°C) and the “F” will flash on and off.

2. Press the ENTER button. “0:00” will appear on the display

and the Oven Timer indicator light will flash. NOTE: If you wish to bypass setting a cook time, skip to

Step 4.

3. Turn the SET knob to the desired proofing time. The time will

change in 1-minute increments.

4. Press the ENTER button, the proofing time will be accepted,

“PrE” will appear in the display, and the oven will begin to preheat. If the oven timer was set, it will not begin counting down until preheating is complete.

The display will alternate between “PrE” and actual temperature as the oven preheats.

5. When the oven temperature is reached a tone will sound and

the selected time will appear on the display.

6. The oven timer will begin to count down from the set time.

The display will alternate between the set temperature and the remaining time.

7. Let the dough rise until nearly doubled in size, checking

item(s) after 20-25 minutes. Proofing time may vary depending on dough type and quantity.

8. When the proofing time ends, “0:00” will appear on the

display and 4 tones will sound.

CONVECTION COOKING

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 only opening the oven door

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 a 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 baking or roasting, position the rack(s)

according to the “Positioning Racks and Bakeware” section.

Convection Baking

In the Convect Bake function, the ring element operates, along with the fan, to provide an indirect source of heat in the oven cavity. Use Convect Bake for single or multiple rack baking and cooking foods such as cookies, cakes, biscuits and casseroles.

■ 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 Convect Bake preheating, 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.

The oven will remain on. Four reminder tones will sound every minute, and the time will count up in 1-minute increments. The display will alternate between “0:00” and the count-up time until you reset or turn off the oven.

9. Turn the SELECTOR knob to the RESET position when

finished. Before second proofing, shape the dough, place it in baking pan(s). Repeat steps 1-4 above.

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

■ For optimal cooking results, do not cover food.

To Convection Bake:

1. Turn the SELECTOR knob to CONVECT BAKE. The display

will read 325°F (165°C).

2. Turn the SET knob to desired temperature. See the

“Changing Oven Timer or Temperature” section. The convection bake range can be set between 170°F and

500°F (75°C and 260°C).

3. Press the ENTER button. “0:00” will appear in the display,

and the Oven Timer indicator light will flash. NOTE: If you wish to bypass setting a cook time, skip to

Step 5.

4. Turn the SET knob to the desired cook time. The time will

change in 1-minute increments.

5. Press the ENTER button. The cooking time will be accepted

and the oven will begin to preheat. The display will alternate between “PrE” and the actual oven temperature.

6. When the set oven temperature is reached, a tone will sound,

“PrE” will disappear and the display will alternate between the set temperature and the remaining time.

If a baking time was not selected, the display will only show the oven temperature.

7. Place item(s) to be cooked into the oven and close the door.

The clock will begin to count down from the set time, and the display will alternate between the set temperature and the remaining time. If a baking time was not selected, only the bake setting will be displayed.

8. When the cook time ends, “0:00” will appear in the display

and a tone will sound 4 times. The oven will remain on. Four reminder tones will sound every

minute, and the time will count up in 1-minute increments. The display will alternate between “0:00” and the count-up time until you reset or turn off the oven.

9. Turn the SELECTOR knob to the RESET position when

finished cooking.

Reference the “Cooking Charts” section when convection baking fish, seafood and breads.

A. Convection element and fan (example only)

Convection Roasting

In the Convect Roast function, the bake and broil elements operate, along with the fan, to provide heat in the oven cavity. Use Convect Roast when cooking food on a single rack, such as chicken, turkey, tender roasts and vegetables. It may also be used when baking bread, pies, tube and loaf cakes on a single rack.

During Convect Roast preheating, the fan and the bake and broil elements heat the oven cavity. When preheating is finished, the same elements cycle to maintain the oven temperature while the fan continues to constantly circulate the heated air.

A. Broil element (example only) B. Convection fan (example only) C. Bake element (example only)

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

■ For optimal cooking results, do not cover food or use cooking

bags.

■ When roasting poultry and meat, use a roasting rack (not

included) on the top of a broiler pan and grid. It is not necessary to wait for the oven to preheat, unless recommended in the recipe.

If you would like to purchase a Broiler Pan/Roasting Rack Kit, one may be ordered. See Assistance or Service" section to order. Ask for Part Number W10123240.

To Convection Roast:

1. Turn the SELECTOR knob to CONVECT ROAST. The display

will read 300°F (150°C).

2. Turn the SET knob to desired temperature. See the

“Changing Oven Timer or Temperature” section. The convection roast range can be set between 170°F and

500°F (75°C and 260°C).

3. Press the ENTER button. “0:00” will appear in the display,

and the Oven Timer indicator light will flash. NOTE: If you wish to bypass setting a cook time, skip to

Step 5.

4. Turn the SET knob to the desired roasting time. The time will

change in 1-minute increments.

5. Press the ENTER button. The roasting time will be accepted

and the oven will begin to preheat. The display will alternate between “PrE” and the actual oven temperature.

6. When the set oven temperature is reached, a tone will sound,

“PrE” will disappear and the display will alternate between the set temperature and roasting time.

If a roasting time was not selected, the display will only show the oven temperature.

7. Place item(s) to be cooked into the oven and close the door.

The oven timer will begin to count down from the set time, and the display will alternate between the set temperature and the remaining time.

8. When the roasting time ends, “0:00” will appear in the display

and 4 tones will sound. The oven will remain on. Four reminder tones will sound every

minute, and the time will count up in 1-minute increments. The display will alternate between “0:00” and the count-up time until you reset or turn off the oven.

9. Turn the SELECTOR knob to the RESET position when

finished cooking.

Reference the “Cooking Charts” section when convection roasting meats and poultry.

STEAM-ASSISTED COOKING

NOTE: For 208V installations it is recommended that cooking temperatures be increased by 15°F (8°C) to adjust for reduced voltage.

Steam-assisted cooking builds on the benefits of convection cooking by helping to retain moisture, texture and flavor in food. Steam or moisture is automatically added during the cooking cycles. There are 2 categories of steam-assisted cooking: Auto Steam and Select Steam.

■ Steam eliminates the need for the use of parchment paper

wraps (for cooking fish), water baths and spritzing during the cooking process.

■ When cooking with steam, place meat, poultry, fish and

desserts into a cool oven. If the oven is hot from previous cooking, allow the oven to cool down before steam cooking.

■ Optimum levels of moisture are introduced at the appropriate

time during the cooking cycles.

■ Specially developed cycles enhance browning on meats,

poultry and bread.

■ When baking bread, preheating is required.

■ For best results, the use of distilled water is recommended.

■ The range must be set to one of the steam functions in order

to fill the system with water.

■ The reservoir will hold 8 cups (2,000 mL) of water.

■ Do not fill the reservoir with any liquid other than water.

■ The convection fan will run continuously during all steam

functions except Desserts. The convection fan will cycle on and off during the Desserts function.

Reference the “Cooking Charts” section when using steamassisted cooking and to help you convert your own recipes. Also, reference the Auto Steam cookbook provided with the range.

Auto Steam

Auto Steam has 5 settings; Meats, Poultry, Fish, Bread and Desserts. Auto Steam settings have preset temperature and time settings to guide the cooking process. Choose the type of food being cooked, and a suggested temperature and the time will appear on the display. If desired, both the temperature and time can be changed according to recipe recommendation.

NOTE: Avoid opening door during a cycle requiring steam. If the oven door is opened steam production is automatically shut off until the door is closed.

Auto Steam Time and Temperature Chart

Auto Steam Function

Meat 325°F (160°C) 1:30 Poultry 325°F (160°C) 1:30 Fish 340°F (170°C) 0:25 Bread 400°F (205°C) 0:30 Dessert 275°F (135°C) 0:30

Auto Steam Settings

Meats

The Meats setting gives best results with tender cuts of meat that would typically be dry roasted.

The Meats setting has 2 phases. During the first phase, the oven temperature will automatically rise above the set temperature for optimal browning conditions.

■ Most of the browning will occur during this phase; this is

normal.

During the second phase, the temperature is reduced to the set temperature. Steam is added to provide a moist environment to maintain the juiciness of your meat.

■ During this phase, very little exterior browning will occur.

NOTE: Restarting the cycle will overcook and/or overbrown food. Instead, change the time and/or temperature.

When using the Meats setting:

■ Use a broiler pan, grid and roasting rack for best results.

■ Preheating is not recommended.

■ Lower standard baking temperature by 25°F (15°C).

■ Roasting time may need to be reduced by up to 20 percent

compared to convection and traditional roasting times.

■ Use a meat thermometer to gauge doneness of food.

With traditional roasting, standing time is included before carving. The internal temperature will usually increase 5°F to 10°F (2°C to 5°C) during standing time. When roasting with the Auto Steam Meats setting, the internal temperature may increase 15°F to 20°F (5°C to 10°C) during stand time; therefore, it is necessary to stop cooking and remove the meat at a lower internal temperature than with conventional roasting.

Temperature Display Oven Timer

Display

Poultry

The Poultry setting gives best results with poultry that would typically be dry roasted.

The Poultry setting has 2 phases. During the first phase, the oven temperature will automatically rise above the set temperature for optimal browning conditions.

■ Most of the browning will occur during this phase. This is

normal.

During the second phase, the temperature is reduced to the set temperature. Steam is added to provide a moist environment to maintain the juiciness of your poultry.

■ During this phase, very little exterior browning will occur.

NOTE: Restarting the cycle will overcook and/or overbrown food. Instead, change the time and/or temperature.

When using the Poultry setting:

■ Use a broiler pan, grid and roasting rack for best results.

■ Preheating is not recommended.

■ Roasting time may need to be reduced up to 20 percent

compared to convection and traditional roasting times.

■ Use a meat thermometer to gauge doneness of food.

Fish

The Fish setting bakes at a lower temperature than traditional baking. This gives you moist, tender, evenly-cooked fish with results similar to those achieved when steaming fish in parchment paper. You can cook fillets, steaks or whole fish with this setting.

■ Use a broiler pan, grid and roasting rack or a low-sided

baking pan for best results.

■ Preheating is not recommended.

■ Very little to no browning will occur throughout the cycle. If

browning is desired, use a higher temperature. The fish will be moister than when conventional baking.

Bread

The Bread setting gives best results when baking yeast breads. With the addition of steam to the cycle, you no longer need to spritz with water or add moisture into the oven to achieve a crispy crust and moist interior.

■ Preheating is required.

■ Lower standard baking temperature by 25°F (15°C).

■ Baking times may be slightly less than with standard baking.

■ If you are using a baking stone, place it in the oven on rack

1 before beginning the cycle.

The oven will preheat to a temperature higher than the set temperature. It will then begin adding steam so the bread dough will go into a moist, hot environment, which is best for rising and crust development.

After preheat, place the bread dough in the oven as quickly as possible and close the door. The oven temperature will reduce to the set temperature, and a small amount of moisture will be added. The remainder of the cycle is dry heat for optimal browning.

Desserts

The Desserts setting gives best results for delicate desserts such as crème brulee and cheesecake that are typically baked in a water bath. This setting also works well for other custard based dishes, souffles, and pies.

■ Preheating is not recommended.

■ Lower standard baking temperature by 25°F (15°C).

■ Allows the center of a dessert to bake without overcooking

the outer edges.

■ It is not necessary to cook with a water bath.

■ No need to shield edges of pie crust with foil.

The convection fan is on only when steam is introduced into the cycle to distribute the moisture evenly. To minimize the creation of a skin on the surface of foods, convection is not used at any other time in this setting.

To Cook With Auto Steam:

Before baking and roasting, position racks according to the “Positioning Racks and Bakeware” section.

1. Turn the SELECTOR knob to AUTO STEAM. The display will

be blank, and the “Meat” indicator light will flash on and off.

2. Turn the SET knob to the desired Auto Steam setting and

press ENTER. The preset temperature for that setting will appear on the display and the “F” will flash until a temperature is selected.

3. If desired, turn the SET knob to change the temperature.

The bake range can be set between 250°F and 450°F (120°C and 230°C).

4. Press the ENTER button. “0:00” will appear on the display.

The “Cook Time” indicator light will flash until a temperature is selected.

5. If desired, turn the SET knob to change the cooking time in

1-minute increments.

6. Press the ENTER button to accept the time. NOTE: If the water level is below “HALF,” 3 tones will sound

and the display will flash “FILL.” The tones will repeat every 30 seconds until the reservoir is filled. Pour water into the water inlet until the “Full” indicator light comes on.

7. For all Auto Steam settings except “Bread” the display will show “LoAd” on the display.

8. When you are using the “Bread” setting, once the reservoir is filled, the oven will begin to preheat and “PrE” will appear on the display.

When the oven temperature is reached “LoAd” will appear in the display.

A tone will also sound prompting the user to open the oven door and insert the item(s) to be cooked.

9. Once the oven door is closed the oven timer will begin to count down from the set time and the display will alternate the set temperature and the remaining time.

10. When the cooking time ends, “0:00” will appear on the display and 4 tones will sound.

11. Turn the SELECTOR knob to the RESET position when finished cooking.

Select Steam

Select Steam has 3 settings: High Steam, Low Steam and Keep Warm.

Select Steam Settings

High Steam

The High Steam setting gives best results to vegetables, shellfish and other foods that benefit from a very moist environment with minimal browning.

By setting the temperature at 250°F (120°C), the lowest setting allowed, you can achieve similar results to steaming on the cooktop.

■ Use a broiler pan and grid or a low-sided baking dish for best

results.

■ Preheating is not recommended.

■ Cooks cheese-topped casseroles such as lasagna without

over-browning the cheese topping.

■ For best results, do not use the Select Steam settings for

green beans, artichokes and beets.

Low Steam

The Low Steam setting gives best results to casseroles, roasted vegetables or other foods that you want to cook with more browning, but keep moist.

■ Use a low-sided baking dish for best results.

■ Preheating is not recommended.

Keep Warm

The Keep Warm function allows hot cooked food to stay warm before serving without drying them out.

For more information see the “Keep Warm” section.

To Cook With High or Low Steam:

Before baking and roasting, position racks according to the “Positioning Racks and Bakeware” section.

1. Turn the SELECTOR knob to SELECT STEAM. The display

will be blank and the “High Steam” indicator light will flash on and off.

2. Turn the SET knob to desired SELECT STEAM setting or

press ENTER for High Steam. The preset temperature for that setting will appear on the display and the “F” will flash until a temperature is selected.

3. If desired, turn the SET knob to change the temperature.

The bake range can be set between 250°F and 450°F (120°C and 230°C).

4. Press the ENTER button. The preset cooking time will appear

on the display. The “Oven Timer” indicator light will flash until a time is selected.

5. If desired, turn the SET knob to change the cooking time in

1-minute increments.

6. Press the ENTER button to accept the time. NOTE: If the reservoir needs water, 3 tones will sound and

the display will flash “FILL.” The tones will repeat every 30 seconds until the reservoir is filled. Pour water into the water inlet until the “Full” indicator light comes on.

7. Once the water reservoir is filled, the display will show “LoAd” in place of “FILL” on the display.

A tone will also sound prompting the user to open the oven door and insert the item(s) to be cooked.

8. Once the oven door is closed, the oven timer will begin to

count down from the set time and the display will alternate the set temperature and the remaining time.

9. When the cooking time ends, “0:00” will appear on the

display and 4 tones will sound. The oven will remain on. Four reminder tones will sound every

minute, and the time will count up in 1-minute increments. The display will alternate between “0:00” and the count-up time until you reset or turn off the oven.

10. Turn the SELECTOR knob to the RESET position when

finished cooking.

Water Reservoir Drain Operation

The reservoir will not drain if the oven is on, if the door is closed, or if the water temperature is too hot to drain.

■ If the drain button is pressed when the oven is off and the

oven door is closed, “OPEn” will appear in the display. Open the door to drain the reservoir.

■ If the drain button is depressed while the oven is on 3 tones

will sound, “rUn” will appear in the display and the reservoir will not drain.

■ If the water temperature is too hot to drain, 3 tones will

sound, “Hot” will show in the display and the reservoir will not drain.

■ If you will be on vacation or not using your range for an

extended period of time, you should drain the water from the reservoir.

■ If you plan to winterize your home, you should drain the water

from the reservoir.

To drain water from the reservoir:

1. Open oven door and pull oven rack out to stop position.

Place a 2 qt (2 L) container under the drain outlet located directly below drain button.

2. Press and hold the DRAIN button. After a 1-second pause,

water will begin to flow from the drain outlet. Pressure must be applied continuously to the drain button to continue draining the reservoir.

3. Once the water stops flowing from the drain outlet the

reservoir is empty. Release the drain button.

Keep Warm

IMPORTANT: Food must be at serving temperature before placing it in the warmed oven.

The steam-assisted Keep Warm function adds moisture into the oven to keep food from drying out, keeping food warm and moist before serving.

■ Do not use Keep Warm to heat cold food. Use only cooked,

hot foods with Keep Warm.

■ Follow manufacturer’s recommendations when warming

empty serving bowls and plates.

■ For best results, do not cover food with foil or lids.

■ Use rack positions 1-4. Do not place food on top rack.

■ Check food occasionally if left in the oven for more than

1 hour.

■ For best results, hold food in Keep Warm for no longer than

4 hours.

The following chart provides recommendations for different foods within a range of temperatures. The temperature range can be set between 145°F and 200°F (63°C and 93°C). Use these temperatures as a guideline and adjust as required for smaller or larger pieces and quantities of food.

Keep Warm Chart

Setting Recommended Foods

145°F-160°F (63°C-71°C)

Bread, rolls Fruit pies Coffee cake/pastries

165°F-180°F (74°C-82°C)

Appetizer Casseroles Custard, pumpkin Pies Egg dishes Fish* Meats** Poultry Vegetables

185°F-200°F (85°C-93°C)

Bacon*** French toast Pancakes Waffles***

*Fish must be cooked thoroughly until opaque and flaky.

**Beef must be cooked to at least an internal temperature of

145°F (63°C).

***Arrange in a single layer on a wire cooling rack. Set rack on a

baking sheet.

To Us e:

1. Turn the SELECTOR knob to SELECT STEAM. The “High

Steam” indicator light will appear in the display and flash on and off.

2. Turn the SET knob until the “Keep Warm” indicator light appears in the display and flashes on and off.

3. Press the ENTER button. The default temperature will appear in the display with the “F” flashing.

4. Turn the SET knob to the desired temperature. The temperature range can be set between 145°F and 200°F

(63°C and 93°C).

5. Press the ENTER button. The “Oven Timer” indicator light will appear in the display and flash on and off until a warming time is selected.

6. Turn the SET knob to the desired warming time. The time will change in 1-minute increments.

7. Press the ENTER button to accept the time. A tone will sound, and “LOAd” will appear in the display.

NOTE: If the reservoir needs water, 3 tones will sound and the display will flash “FILL.” The tones will repeat every 30 seconds until the reservoir is filled. Pour water into the water inlet until the “Full” indicator light comes on. Once the water reservoir is filled, “LoAd” will appear on the display in the place of “FILL.”

8. Open the oven door and place item(s) into the oven.

9. Close the oven door. Once the oven door is closed, the oven

timer will begin to count down from the set warming time. The display will alternate between the set temperature and

the remaining time.

10. When the warming time ends, “0:00” will appear in the display and a tone will sound 4 times.

11. Turn the SELECTOR knob to the RESET position when finished cooking.

Yeast Breads **

FOOD OVEN

Basic White Bread (8½" x 4½" x 2½" [21.6 cm x 11.4 cm x

6.4 cm] pan)

Recipe: Bake Auto Steam Breads Convection Bake

Sixty-Minute Rolls

Recipe: Bake Auto Steam Breads Convection Bake

French Bread (approximately 1½ lbs [680 g] loaves)

Recipe: Bake Auto Steam Breads Convection Bake

Honey Oatmeal Bread (8½" x 4½" x 2½" [21.6 cm x 11.4 cm x 6.4 cm] pan)

Recipe: Bake Auto Steam Breads Convection Bake

Light Rye Bread (approximately 1¼ lbs [567 g] loaves)

Recipe: Bake Auto Steam Breads Convection Bake

Cinnamon Swirl Rounds (12 rolls in a 13" x 9" x 2" [33 cm x 22.9 cm x 5 cm] pan)

Recipe: Bake Auto Steam Breads Convection Bake

Crusty Pizza Dough (14" [35.6 cm] pizza pan with toppings)

Recipe: Bake Auto Steam Breads Convection Bake

TEMPERATURE

400°F (200°C) 375°F (190°C) 375°F (190°C)

425°F (220°C) 375°F (190°C) 400°F (200°C)

450°F (230°C) 400°F (200°C) 425°F (220°C)

375°F (190°C) 325°F (165°C) 350°F (175°C)

350°F (175°C) 325°F (165°C) 325°F (165°C)

450°F (230°C) 425°F (220°C) 425°F (220°C)

COOKING CHARTS

Bread Baking Chart

Quick Breads**

BAKING TIME (in minutes)

30* 25* 25*

12* 12* 8*

30 30 30

40 35 37

30-45 34-36 34-36

20-25 19-20 18-20

15-20 12-13 12-13

FOOD OVEN

Banana Nut Bread (9" x 5" x 3" [22.9 cm x

12.7 cm x 7.6 cm] pan)

Recipe: Bake Auto Steam Breads Convection Bake

Baking Powder Biscuits (2" [5 cm] biscuits, rolled to ½" [1.3 cm] thickness)

Recipe: Bake Auto Steam Breads Convection Bake

Bran Muffins (2¾" x 1¼" [7 cm x 3.2 cm] cup size)

Recipe: Bake Auto Steam Breads Convection Bake

*Or until a toothpick inserted into the center comes out clean.

Other Foods

FOOD OVEN

Lemon-Poppy Seed Popovers

Recipe: Bake Auto Steam Breads Convection Bake

Brie Baked in Pastry

Recipe: Bake Auto Steam Breads

Beef Wellington, 2½ lbs (1.1 kg) roast

Recipe: Bake Auto Steam Breads

*To medium-rare and crust golden brown.

TEMPERATURE

350°F (175°C) 325°F (165°C) 325°F (165°C)

450°F (230°C) 425°F (220°C) 425°F (220°C)

400°F (200°C) 375°F (190°C) 375°F (190°C)

TEMPERATURE

400°F (200°C) 375°F (190°C) 375°F (190°C)

350°F (175°C) 350°F (175°C)

400°F (200°C) 375°F (190°C)

BAKING TIME (in minutes)

40-45 38-40 40-45

12-15 9-11 11-13

20* 16* 15*

BAKING TIME (in minutes)

40 40 30-35

30-40 40

50-55* 60-65*

*Or until golden brown.

*Yeast bread and quick bread recipes from KitchenAid® Stand Mixer Instructions and Recipes, 2001, 9706634 Rev.A

Desserts Baking Chart

FOOD OVEN

Black Satin Fudge Cake (9" [22.9 cm] springform pan)

Recipe: Bake (in waterbath) Auto Steam Desserts

Garden Quiche (9" [22.9 cm] pie plate)

Recipe: Bake (prebaked crust) Auto Steam Desserts (do not prebake crust)

Tawny Pumpkin Pie (9" [22.9 cm] pie plate)

Recipe: Bake Auto Steam Desserts

Bread Pudding (8" x 8" x 2" [20.3 cm x 20.3 cm x 5 cm] baking dish)

Recipe: Bake Auto Steam Desserts

Chocolate Souffle (2 qt [2 L] souffle dish)

Recipe: Bake Auto Steam Desserts

Banana Souffle (1½ qt [1.4 L] souffle dish)

Recipe: Bake Auto Steam Desserts

Cheese Souffle (2 qt [2 L] souffle dish)

Recipe: Bake Auto Steam Desserts

Mushroom-Onion Tartlet (miniature muffin tins)

Recipe: Bake Auto Steam Desserts

Sweet Potato Puff (9" [22.9 cm] pie plate)

Recipe: Bake Auto Steam Desserts

Double Crust Apple Pie (9" [22.9 cm] pie plate)

Recipe: Bake Auto Steam Desserts

TEMPERATURE

350°F (175°C) 300°F (150°C)

350°F (175°C) 375°F (190°C)

400°F (200°C) 375°F (190°C)

325°F (165°C) 300°F (150°C)

375°F (190°C) 325°F (165°C)

350°F (175°C) 325°F (165°C)

375°F (190°C) 350°F (175°C)

400°F (200°C) 375°F (190°C)

BAKING TIME (in minutes)

40-45 40 or until toothpick comes out slightly moist

30-35 28-30 or until knife inserted in center comes out clean

40-50 48-50 or until knife inserted in center comes out clean

35-40 35 or until knife inserted in center comes out clean

35-40 40 or until knife inserted under “top hat” comes out clean

35 40 or until golden brown

50 55 or until knife inserted near center comes out clean

15-20 23 or until egg mixture is puffed and golden brown

20 28 or until set

40-50 50-55

Pecan Pie (9" [22.9 cm] pie plate]

Recipe: Bake Auto Steam Desserts

Custard Pie (9" [22.9 cm] pie plate)

Recipe: Bake Auto Steam Desserts

Crème Brulee (6 oz [177.4 mL] cups)

Recipe: Bake in water bath Auto Steam Desserts

Cheesecake (9" [22.9 cm] springform pan)

Recipe: Bake in water bath Auto Steam Desserts

350°F (175°C) 325°F (165°C)

250°F (120°C) 250°F (120°C)

325°F (165°C) 275°F (135°C)

45-50 50-55 or until knife inserted near center comes out clean

40-45 40 or until knife inserted near center comes out clean

60-90 28 or until set

55-60 48 or until set

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