KitchenAid Architect Series KEBC167VSS Use & Care Manual

BUILT-IN ELECTRIC CONVECTION OVEN

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

FOUR À CONVECTION ÉLECTRIQUE

ENCASTRÉ

Guide d’utilisationetd’entretien

Au Canada, pour assistance, installation ou service composez le 1-800-807-6777 ou visitez notre site web à...

www.KitchenAid.ca

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

Model/Modèle KEBC167

W10162183A

TABLE OF CONTENTS

TABLE DES MATIÈRES

OVEN SAFETY ................................................................................3

PARTS AND FEATURES................................................................4

ELECTRONIC OVEN CONTROL...................................................5

Display..........................................................................................5

Start..............................................................................................5

Cancel/Off ....................................................................................5

Clock ............................................................................................5

Tones............................................................................................ 5

Fahrenheit and Celsius.................................................................6

Timer.............................................................................................6

Control Lock.................................................................................6

Oven Temperature Control ..........................................................6

OVEN USE.......................................................................................7

Aluminum Foil...............................................................................7

Positioning Racks and Bakeware ................................................7

Bakeware......................................................................................7

Oven Vent..................................................................................... 8

Meat Thermometer.......................................................................8

Sabbath Mode..............................................................................8

Baking and Roasting....................................................................9

Maxi and Econo Broiling..............................................................9

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

Convection Bake........................................................................10

Convection Roast.......................................................................11

Convection Broil.........................................................................12

Convect Full Meal ......................................................................12

EasyConvect™ Conversion .......................................................13

Proofing Bread ...........................................................................13

Temperature Probe ....................................................................14

Timed Cooking...........................................................................14

OVEN CARE..................................................................................15

Self-Cleaning Cycle....................................................................15

General Cleaning........................................................................16

Oven Lights ................................................................................16

Oven Door ..................................................................................17

TROUBLESHOOTING ..................................................................17

ASSISTANCE OR SERVICE.........................................................18

In the U.S.A. ...............................................................................18

In Canada ...................................................................................18

WARRANTY ..................................................................................19

SÉCURITÉ DU FOUR ...................................................................20

PIÈCES ET CARACTÉRISTIQUES ..............................................21

COMMANDE ÉLECTRONIQUE DU FOUR.................................22

Affichage.....................................................................................22

Mise en marche..........................................................................22

Annulation/arrêt..........................................................................22

Horloge .......................................................................................22

Signaux sonores.........................................................................22

Fahrenheit et Celsius..................................................................23

Minuterie.....................................................................................23

Verrouillage des commandes.....................................................23

Commande de la température du four ......................................23

UTILISATION DU FOUR...............................................................24

Papier d’aluminium.....................................................................24

Positionnement des grilles et des ustensiles de cuisson..........24

Ustensiles de cuisson ................................................................25

Évent du four ..............................................................................25

Thermomètre à viande ...............................................................25

Mode Sabbat..............................................................................25

Cuisson au four et rôtissage ......................................................26

Cuisson au gril maximum et économique .................................27

Cuisson par convection .............................................................28

Cuisson au four par convection.................................................28

Rôtissage par convection ..........................................................28

Cuisson au gril par convection...................................................30

Repas complet par convection..................................................30

Conversion de la température de convection

EasyConvect™...........................................................................31

Levée du pain.............................................................................32

Sonde thermométrique ..............................................................32

Cuisson minutée.........................................................................33

ENTRETIEN DU FOUR.................................................................34

Programme d'autonettoyage (sur certains modèles) ................34

Nettoyage général ......................................................................35

Lampes du four ..........................................................................36

Porte du four...............................................................................36

DÉPANNAGE.................................................................................37

ASSISTANCE OU SERVICE.........................................................38

GARANTIE.....................................................................................39

2

OVEN 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.

IMPORTANT SAFETY INSTRUCTIONS

follow instructions.

can be killed or seriously injured if you don't

You
instructions.

follow

WARNING:

injury to persons, or damage when using the oven, follow
basic precautions, including the following:

■

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

■

Never Use the Oven for Warming or Heating the Room.

■

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

■

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

■

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

■

Storage in Oven – Flammable materials should not be
stored in an oven.

■

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.

■

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.

To reduce the risk of fire, electrical shock,

■

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 oven 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 ovens:

■

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.

SAVE THESE INSTRUCTIONS

3

The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances

G

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, and toluene.

PARTS AND FEATURES

This manual covers different models. The oven 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.

D

A

B

C

A. Oven vent
B. Broil elements (not shown)
C. CleanBake™ bake element (hidden

in floor panel)

D. Electronic oven control

E. Automatic oven light switch
F. Oven lock latch

G. T.H.E.™ (Third Hidden Element)

convection element and fan (in back
panel)

H. Temperature probe jack (upper and

single ovens only)

I. Gasket

J. Model and serial number plate

(on right mounting rail)

E

F

H
I

J

Parts and Features not shown

Oven light
Third oven rack
Broiler pan and grid
Roasting rack
Tem perat ure p robe

4

ELECTRONIC OVEN CONTROL

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

A B DC E

A. Oven display symbol
B. Heat settings
C. Oven display
D. Start/stop time
E. Number pads

F. Control lock

G. Time of day/timer display
H. Start

I. Oven settings

J. EasyConvect™ conversion

K. Timed cooking

Display

When power is first supplied to the oven, everything on the
display will light up for 5 seconds. Then, “PF” will appear on the
oven display and a time of day will appear on the Time of Day
display. Press CANCEL/OFF to clear the oven display.

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

Oven Display

When the oven is in use, this display shows the oven
temperature, heat source and start time.

In addition, during Timed Cooking, this display shows a vertical
bar and time countdown and the stop time (if entered).

If “Err” appears on the oven display, an invalid pad was pressed.
Press CANCEL/OFF and retry your entry.

When the ovens are not in use, this display is blank.

F G H

LMI J K NO PQ

L. Convect full meal

M. Oven light

N. Clock
O. Minute timer
P. S u rf ace l i gh t
Q. Cancel/off

Clock

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

To Set:

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

1. Touch CLOCK SET/START.

2. Touch the number keys to set the time of day.

3. Touch CLOCK SET/START again.
To Remove/Return Time of Day from Dis play: Press and hold

CLOCK SET/START for 5 seconds. Repeat to redisplay. The time
should not have to be reset.

Tones

Tones are audible signals, indicating the following:

Time of Day, Timer Display

This display shows the time of day or Timer countdown.

Start

The START pad begins all oven functions except the Timer,
Control Lock and Sabbath Mode. 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 or 5 minutes after pressing a
pad, the oven display will return to inactive mode (blank) and the
programmed function will be canceled.

Cancel/Off

The CANCEL/OFF pad stops the oven functions except for the
Clock, Timer, Control Lock and Sabbath Mode. The cooling fan
may continue to operate even after an oven function has been
canceled, depending on the oven temperature.

One tone

■ Valid pad press

■ Oven is preheated

■ Function has been entered

Three tones

■ Invalid pad press

Four tones

■ End of cycle

■ Reminder, repeating each minute after the end-of-cycle tones

5

Tone Volume

The volume is preset at high, but can be changed to low.
To Change: Press and hold the number pad 7 for 5 seconds. A

tone will sound, and “Snd Lo” will appear on the oven display for
3 seconds. If “Snd Lo” remains on the display, press CANCEL/
OFF to remove. Repeat to change back to “Snd HI.”

Pad Press Tones

The single tones signaling a valid pad press are preset on, but
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 oven display for
3 seconds. If “Snd off” remains on the display, press CANCEL/
OFF to clear. Repeat to change back to “Snd on.”

End-of-Cycle and Reminder Tones

The Timer and Timed Cooking end-of-cycle and reminder tones
are preset on, but can be turned off. If all tones have been turned
off, the end-of-cycle and reminder tones cannot be
independently turned on.

To Turn Tones Off/On: Press and hold COOK TIME until a tone
sounds and the oven display returns to inactive mode (blank). If
“EOC OFF” appears on your display, press CANCEL/OFF to
clear. Repeat to turn back on.

Reminder Tones Only

The Minute Timer and Timed Cooking reminder tones are preset
on, but can be turned off.

To Turn Tones Off/On: Press and hold TIMER SET/START until a
tone sounds. The oven display will display “NA9 OFF.” To remove
this from the display, press CANCEL/OFF. Repeat to turn back on.

Fahrenheit and Celsius

The temperature is preset in Fahrenheit, however it can be
changed to Celsius.

To Change: Press and hold BROIL/MAXI//ECONO for 5 seconds.
Depending on your model, a tone will sound and “C°” or “C” will
appear on the display for 3 seconds, or until you press CANCEL/
OFF. Repeat to change back to Fahrenheit.

When in Fahrenheit, “°F” follows the oven temperature.
When in Celsius, only “°” follows the oven temperature.

3. Press TIMER SET/START or START.

If not pressed within 4 minutes, the display will return to the
time of day mode and the programmed function will be
canceled.

When the set time ends, if enabled, end-of-cycle tones will
sound, then reminder tones will sound every minute.

4. Press TIMER CANCEL anytime to cancel the Timer or stop

the reminder tones.
Remember, if the CANCEL/OFF pad is pressed, the oven will

turn off.
The time can be reset during countdown by repeating the

above steps.

Control Lock

The Control Lock shuts down the control panel keys to avoid
unintended use of the oven(s). The Control Lock will remain set
after a power failure, if set before the power failure occurs.

When the control is locked, only the TIMER SET/START, TIMER
CANCEL, OVEN LIGHT and CANCEL/OFF pads will function.

The Control Lock is preset unlocked, but can be locked.
To Lock/Unlock Control: Press and hold the number pad 3

CONTROL LOCK for about 5 seconds until “CONTROL LOCK”
and a picture of a lock appear on the display. Repeat to unlock
and remove “CONTROL LOCK” from the display.

Oven Temperature Control

IMPORTANT: Do not use a thermometer to measure oven
temperature because opening the oven door during cycling may
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
(ADJUSTMENT °C)

5° to 10°F (3° to 6°C) ...a little more
15° to 20°F (9° to 12°C) ...moderately more
25° to 35°F (15° to 21°C) ...much more

COOKS FOOD

Timer

The Timer can be set in minutes and seconds or hours and
minutes and counts down the set time. It does not start or stop
the oven.

To Set:

1. Press TIMER SET/START.

Press again to switch between MIN/SEC and HR/MIN.
If no action is taken within 4 minutes, the display will return to

the time of day mode.

2. Press the number pads to set the length of time.

6

-5° to -10°F (-3° to -6°C) ...a little less

-15° to -20°F (-9° to -12°C) ...moderately less

-25° to -35°F (-15° to -21°C) ...much less

To Adjust Oven Te mperature Calibration:

1. Press and hold BAKE until the oven display shows the current

calibration, for example, “0°F CAL COOK TEMP,” if not yet
adjusted, or about 5 seconds.

2. Press BAKE to increase and BROIL/MAXI//ECONO to

decrease the temperature in 5°F (3° C) amounts. The
adjustment can be set between 35°F (21°C) and

-35°F (-21°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.

During oven use, the heating elements will not remain on, but will
cycle on and off throughout oven operation.

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.

AluminumFoil

IMPORTANT: To avoid permanent damage to the oven bottom
finish, do not line the oven bottom with any type of foil, liners or
cookware.

■ 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.

Convection Cooking

FUNCTION NUMBER OF

RACKS USED

Convection baking or

1 1, 2 or 3

roasting
Convection baking 2 2 and 4
Convection baking 3 1, 3 and 5

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.

POSITION ON RACK

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

■ 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

Large roasts, turkeys, angel food,
bundt and tube cakes, quick
breads, pies

Yeast breads, casseroles, meat and
poultry

Cookies, biscuits, muffins, cakes 2 or 3

1 or 2

2

3 or 4 Opposite corners on each rack. Make sure that

no bakeware piece is directly over another.

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

RECOMMENDATIONS

■ Use temperature and time

recommended in recipe.

■ 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.

■ Place in the bottom third of oven.

■ May need to increase baking time.

■ May need to increase baking time.

7

BAKEWARE/
RESULTS

Stoneware/Baking
stone

■ Crisp crusts

Ovenproof
glassware, ceramic
glass or ceramic

■ Brown, crisp

crusts

RECOMMENDATIONS

■ Follow manufacturer’s instructions.

■ May need to reduce baking

temperatures 25°F (15°C).

OvenVent

A

A. Oven vent

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

MeatThermometer

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.

2. Press CANCEL/OFF.

3. Press the number pads 7, 8, 9, 6, in this order.

4. Press START.

“SAb On” will appear on the display.
Press CANCEL/OFF to clear the display.

5. Close oven door.

To Disable:

The oven can be disabled of the ability to set the Sabbath Mode.
When disabled the Sabbath Mode cannot be regularly set until
re-enabled.

1. Open the oven door.

2. Press CANCEL/OFF.

3. Press the number pads 7, 8, 9, 6, in this order.

4. Press CANCEL/OFF.

“SAb OFF” will appear on the display.
Press CANCEL/OFF to clear the display.

5. Close oven door.

To Regularly Set, Untimed:

1. Press OVEN LIGHT to desired option.

2. Press BAKE.

Press the number pads to enter a temperature other than
350°F (177°C). The bake range can be set between
170°F and 500°F (77°C and 260°C).

3. Press START.

4. Press and hold the number pad 6 for about 5 seconds until

“SAb ON” appears on the oven display.

5. To turn off the Sabbath Mode on the oven anytime, press and

hold the number pad 6 for about 5 seconds until “SAb ON”
disappears from the oven display.

To Regularly Set, Timed:

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.

SabbathMode

The Sabbath Mode sets the oven to remain on in a bake setting
until turned off. A timed Sabbath Mode can also be set to keep
the oven on for only part of the Sabbath.

When the Sabbath Mode is set, the number pads, CANCEL/OFF
and START pads are active. No tones will sound, and the displays
will not show messages or temperature changes. The heat
sources icons will appear lit on the oven display throughout the
Sabbath Mode.

When the oven door is opened or closed, the oven light will not
turn on or off and the heating elements will not turn on or off
immediately.

If a power failure occurs when the Sabbath Mode is set, the oven
will return to the Sabbath Mode in an untimed bake with a
temperature of 350°F (177°C).

To Enable:

Before the Sabbath Mode can be regularly set, the oven must
first be enabled with a one time only setup.

1. Open the oven door.

8

1. Press OVEN LIGHT to desired option.

2. Press BAKE.

Press the number pads to enter a temperature other than
350°F (177°C). The bake range can be set between
170°F and 500°F (77°C and 260°C).

3. Press COOK TIME.

4. Press the number pads to enter the length of Sabbath Mode

time, up to 9 hours 59 minutes.

5. Press START.

The start time, stop time and vertical bar countdown will
appear on the display.

Press and hold the number pad 6 for about 5 seconds until
“SAb ON” appears on the oven display.

6. When the stop time is reached, the oven will automatically

turn off.

7. To turn off the Sabbath Mode on the oven(s) anytime, press

and hold the number pad 6 for about 5 seconds until “SAb
ON” disappears from the oven display.

Temperature Change

The oven temperature can be changed when the oven is in the
Sabbath Mode. No tones will sound and the display will not
change. The heating elements will not turn on or off for a random
time, anywhere from 16 to 24 seconds, after START is pressed. It
may take up to one-half hour for the oven to change temperature.

Number pads 1 through 0 represent temperatures.
Use the following chart as a guide.

NUMBER PAD* OVEN TEMPERATURE

1 170°F (77°C)
2 200°F (95°C)

2. Press START.

“Lo” will appear on the oven display if the actual oven
temperature is under 170°F (75°C).

When the actual oven temperature reaches 170°F (75°C),
the oven display will show the temperature increasing in
5° increments.

When the set temperature is reached, if on, 1 tone will sound.

3. Press CANCEL/OFF when finished cooking.

Maxi and Econo Broiling

3 250°F (120°C)
4 275°F (135°C)
5 300°F (150°C)
6** 325°F (163°C)
7 350°F (177°C)
8 375°F (191°C)
9 400°F (204°C)
0 450°F (232°C)

*The number pads must be pressed for at least 1 second.

**Make sure when using the number pad 6, it is only pressed for

1 second since it can also turn off the Sabbath Mode.

To Change Temperature:

1. Press the appropriate number pad from the chart for at least

1 second.

2. Press START for at least 1 second.

Baking and Roasting

A

B

A. Broil heat

B. Bake heat

The CleanBake™ element is hidden under the floor of the oven,
protected from spills and drips

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

If the oven door is opened during baking or roasting, the broil
elements will turn off immediately and the CleanBake™ element
will turn off in 2 minutes. They will come back on once the door is
closed.

To Bake or Roast:

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

1. Press BAKE.

Press the number pads to enter a temperature other than
350°F (180°C). The bake range can be set between 170°F
and 500°F (75°C and 260°C).

A

A. Broil heat

Broiling uses direct radiant heat to cook food.
During maxi broiling, both the inner and outer broil elements heat.

During econo broiling, only the inner broil element heats. The
element(s) cycle on and off in intervals to maintain the oven
temperature.

If the oven door is opened during broiling, the broil element(s) will
turn off immediately and come back on once the door is closed.

■ Use only the broiler pan and grid provided with the appliance.

It is 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.

To Broil:

Before broiling, position rack according to the Broiling Chart.
When broiling, changing the temperature allows more precise

control. The lower the temperature, the slower the cooking.
Thicker cuts and unevenly shaped pieces of meat, fish and
poultry may cook better at lower broiling temperatures.

Position food on the grid on the broiler pan, then place it in the
center of the oven rack with the longest side parallel to the door.
It is not necessary to wait for the oven to preheat before putting
food in, unless recommended in the recipe.

Close the door.

1. Press BROIL/MAXI/ECONO.

Once for maxi, twice for econo.
Press the number pads to enter a temperature other than

500°F (260°C). The broil range can be set between 170°F and
500°F (77°C and 260°C).

2. Press START.

The set oven temperature will appear on the oven display
until the oven is turned off.

3. Press CANCEL/OFF when finished cooking.

9

BROILING CHART

For best results, place food 3" (7 cm) or more from the broil
elements, rack position 4 is recommended. For diagram, see the
“Positioning Racks and Bakeware” section.

A temperature setting of 500°F (260°C) is recommended.
Times are guidelines only and may need to be adjusted for

individual foods and tastes.

FOOD COOK TIME

(in minutes)

Beef

■ 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 or the temperature probe to

determine the doneness of meats and poultry. Check the
temperature of pork and poultry in 2 or 3 places.

Convection Bake

Steak
1" to 1¹⁄₄" (2.5 cm to 3 cm) thick
medium-rare
medium
well-done

12-14
14-16
18-22

Pork

Pork chops
1" (2.5 cm) thick
medium 16-18

Lamb

Lamb chops
1" (2.5 cm) thick
medium-rare
medium

10-12
11-13

Ground Meats

Ground beef, pork or lamb patties*
³⁄₄" (2 cm) thick
well-done 16-18

Chicken

Chicken
bone-in pieces (2" to 2¹⁄₂" [5 cm to

25-35

6.3 cm])
boneless pieces (4 oz, [113 g])

12-15

Fish

Fish
¹₂" to ³⁄₄" (1.25 to 2 cm) thick 6-9

*Place up to 12 patties, equally spaced, on broiler grid.

Convection Cooking

In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air helps maintain a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.

Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (14°C to 28°C), and cooking time can be shortened
by as much as 30 percent, especially for large turkeys and roasts.

■ It is important not to cover foods with lids or aluminum foil 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.

A

A. T.H.E.™ Convection element (hidden) and fan

The T.H.E.™ (Third Hidden Element) convection element is
hidden in the rear panel of the oven cavity, and assisted by the
convection fan, provides balanced, efficient heating.

Convection baking can be used for baking delicate cakes and
pastries, as well as foods on multiple racks. It is helpful to
stagger items on the racks to allow a more even flow of heat. If
the oven is full, extra cooking time may be needed.

When cooking an oven meal with several different types of foods,
be sure to select recipes that require similar temperatures.
Cookware should sit in the oven with at least 1" (2.5 cm) of space
between the cookware and the sides of the oven.

During convection baking preheat, the T.H.E.™ convection and
broil elements and the CleanBake™ element all heat the oven
cavity. After preheat, the T.H.E.™ convection element and the
CleanBake™ element will cycle on and off in intervals to maintain
oven temperature, while the fan constantly circulates the hot air.

If the oven door is opened during convection baking or
preheating, the broil and T.H.E.™ convection element and fan will
turn off immediately. They will come back on once the door is
closed.

■ Reduce recipe temperature 25°F (14°C). The cook time may

need to be reduced also.

To Convection Bake:

Before convection baking, position racks according to the
“Positioning Racks and Bakeware” section. When using 2 racks,
place on guides 2 and 4. When using 3 racks, place on guides
1, 3 and 5.

1. Press CONVECTION BAKE.

Press the number pads to enter a temperature other than
300°F (150°C). The convection bake range can be set
between 170°F and 500°F (77°C and 260°C).

2. Press START.

“Lo°” will appear on the oven display if the actual oven
temperature is under 170°F (77°C).

When the actual oven temperature reaches 170°F (77°C), the
oven display will show the oven temperature increasing in
5° increments.

When the set temperature is reached, if on, 1 tone will sound.

3. Press CANCEL/OFF when finished cooking.

10

Convection Roast

A

B

C

A. Broil heat
B. Convection fan

C. Bake heat

Convection roasting can be used for roasting meats and poultry,
or for baking yeast breads and loaf cakes using a single rack.
During convection roasting, the CleanBake™ and broil elements
will cycle on and off in intervals to maintain oven temperature,
while the fan constantly circulates the hot air.

If the oven door is opened during convection roasting, the broil
element and fan will turn off immediately and the CleanBake™
element will turn off in 2 minutes. They will come back on once
the door is closed.

■ Reduce recipe temperature 25°F (14°C). The cook time may

need to be reduced also.

To Convection Roast:

Before convection roasting, position racks according to the
“Positioning Racks and Bakeware” section. It is not necessary to
wait for the oven to preheat before putting food in, unless
recommended in the recipe.

Use the roasting rack on top of the broiler pan and grid. This
holds the food above the grid and allows air to circulate
completely around all surfaces.

A

CONVECTION ROASTING CHART

FOOD/RACK
POSITION

COOK TIME
(min. per

OVEN TEMP. INTERNAL

1 lb [454 g])
Beef, Rack Position 2
Rib Roast

rare
medium
well-done

20-25

25-30

30-35

300°F (149°C)

Rib Roast
(boneless)
rare
medium
well-done

22-25

27-30

32-35

300°F (149°C)

Rump,
Sirloin Tip
Roast

rare
medium
well-done

Meat Loaf

20-25

25-30

30-35

20-25

300°F (149°C)

325°F (163°C)

Veal, Rack Position 2
Loin, Rib,

Rump
Roast

medium
well-done

25-35

30-40

325°F (163°C) 160°F (71°C)

Pork, Rack Position 2
Loin Roast

30-40

325°F (163°C)

(boneless)

Shoulder

35-40

325°F (163°C)

Roast
Ham, Rack Position 2

FOOD TEMP.

140°F (60°C)
160°F (71°C)
170°F (77°C)

140°F (60°C)
160°F (71°C)
170°F (77°C)

140°F (60°C)
160°F (71°C)
170°F (77°C)

165°F (74°C)

170°F (77°C)

160°F-170°F
(71°C-77°C)

160°F-170°F
(71°C-77°C)

B

C

A. Roasting rack
B. Broiler grid
C. Broil pan

1. Press CONVECTION ROAST.

Press the number pads to enter a temperature other than
300°F (150°C). The convection roast range can be set
between 170°F and 500°F (77°C and 260°C).

2. Press START.

“Lo°” will appear on the oven display if the actual oven
temperature is under 170°F (77°C).

When the actual oven temperature reaches 170°F (77°C), the
oven display will show the oven temperature increasing in
5° increments.

When the set temperature is reached, if on, one tone will
sound.

3. Press CANCEL/OFF when finished cooking.

Fresh

25-35
(uncooked)

Fully

15-20

Cooked
Lamb, Rack Position 2
Leg,

Shoulder
Roast

medium
well-done

25-30

30-35

Chicken*, Rack Position 2
Whole

3-5 lbs

20-25
(1.5-2.2 kg)

5-7 lbs

15-20
(2.2-3.1 kg)

300°F (149°C)

300°F (149°C)

160°F (71°C)

160°F (71°C)

300°F (149°C) 160°F (71°C)

170°F (77°C)

325°F (163°C)

325°F (163°C)

180°F (82°C)

180°F (82°C)

11

FOOD/RACK
POSITION

Turkey*, Rack Positions 1 or 2

13 lbs and
under
(5.85 kg)

Over 13 lbs
(5.85 kg)

Cornish Game Hens*, Rack Position 2 or 3

1-1.5 lbs
(0.5-0.7 kg)

*Do not stuff poultry when convection roasting.

COOK TIME
(min. per
1 lb [454 g])

10-15

10-12

50-60 325°F (163°C) 180°F (82°C)

OVEN TEMP. INTERNAL

300°F (149°C)

300°F (149°C)

FOOD TEMP.

180°F (82°C)

180°F (82°C)

Convection Broil

A

B

A. Broil heat
B. Convection fan

During convection broiling, the broil elements will cycle on and off
in intervals to maintain oven temperature, while the fan constantly
circulates the hot air.

The temperature is preset at 450°F (232°C), but can be changed
to a different temperature. Cooking times will vary depending on
the rack position and temperature and may need to be adjusted.

If the oven door is opened during convection broiling, the broil
elements and fan will turn off immediately. They will come back
on once the door is closed.

To Convection Broil:

Before convection broiling, see “Maxi and Econo Broiling”
section for general broiling guidelines. Position rack.

Allow the oven to preheat for 5 minutes. Position food on the
unheated grid on the broiler pan, then place it in the center of the
oven rack with the longest side parallel to the door.

Close the door.

1. Press CONVECTION BROIL.

Press the number pads to enter a temperature other than
450°F (232°C). The convection broil range can be set
between 170°F and 500°F (77°C and 260°C).

2. Press START.

The set oven temperature will appear on the oven display
until oven is turned off.

3. Press CANCEL/OFF when finished cooking.

ConvectFullMeal

Convect Full Meal lets you choose from 11 preset cooking
cycles. A single pad includes an oven setting, an oven
temperature, and a cook time or probe temperature. One pad is
changeable to allow you to set your own cycle and save it for
future use. Use the following chart as a guide.

■ All food should be at refrigerator or room temperature

before placing in the oven. These settings and times are
not for frozen foods.

■ Always check for doneness of meats and poultry with a

meat thermometer. Test other foods for doneness by
checking color and texture.

PAD/ OVEN
SETTING

1 Convection

Bake

2 Convection

Roast

3 Convection

Roast

4 Convection

Bake

5 Convection

Bake

6 Convection

Roast

7 Convection

Roast

8 Convection

Roast

9 Convection

Roast

0 Convection

Bake

To Use:

Before using Convect Full Meal, place food in oven. If
temperature probe is required, insert probe into food and plug
probe into jack. See “Temperature Probe” section for diagram.

1. Press CONVECT FULL MEAL.

2. Press pad from chart.

For example, number pads 1 to 0 or CONVECT FULL MEAL.

3. Press START.

The start time, stop time, vertical bar countdown and minute
time countdown will appear on the oven display. The stop
time will not appear if not set in the changeable cycle.

When the cycle ends, “End” will appear in the oven display. If
enabled, end-of-cycle tones will sound, then reminder tones
will sound every minute.

4. Press CANCEL/OFF or open the oven door when finished

cooking to clear the display.

OVEN
TEMP.

325°F
(163°C)

325°F
(163°C)

350°F
(177°C)

375°F
(191°C)

425°F
(218°C)

325°F
(163°C)

325°F
(163°C)

325°F
(163°C)

300°F
(149°C)

325°F
(163°C)

COOK
TIME or
PROBE
TEMP.

1 hr. Meat loaf, baked

1 hr. 30
min.

40 min. Stuffed pork chops,

45 min. Oven fried chicken

20 min. Baked salmon steaks,

140°F
(60°C)

155°F
(68°C)

165°F
(74°C)

135°F
(56°C)

160°F
(71°C)

FOOD or MEAL

potatoes, pineapple
upside down cake

Turkey breast, stuffing
casserole, peach crisp

baked winter squash,
bread pudding

pieces, scalloped
potatoes, cherry pie

roasted vegetable
wedges, biscuits

Beef, rare

Beef, medium
or pork

Beef, well-done

Pot roast
(3 lbs [1.4 kg]) with
vegetables

Casseroles

12