KitchenAid KDRP467KSS0, KDRP463LSS08, KDRP407HSS11 Owner’s Manual
|itchen_kid ®
PROFESSIONAL COOKING SERIES
DUAL FUEL RANGE
For questions about features, operation/performance, parts accessories or service, call: 1-800-422-1230
In Canada, call for assistance 1-800-461-5681, for installation and service, call: 1-800-807-6777 or visit our website at...
www.kitchenaid.com or www.KitchenAid.ca
CUISINIERE A DOUBLE COMBUSTIBLE, SERIE
PROFESSIONNELLE
Au Canada, pour assistance composez le 1-800-461-5681, pour installation ou service composez le 1-800-807-6777 ou visitez notre site web &...
www.KitchenAid.ca
Table of Contents/Table des matieres ............................................................................. 2
To the installer: Please leave this instruction book with the unit.
To the consumer: Please read and keep this book for future reference.
Pour I'installateur : laisser ce manuel d'instructions avec I'appareil.
Pour le consommateur : life ce manuel et le conserver pour consultation ulterieure.
Models/Modeles KDRP407 KDRP462 KDRP463
4456611
KDRP467
TABLE OF CONTENTS
TABLE DES MATIERES
RANGE SAFETY ......................................................................... 3
The Anti-Tip Bracket .................................................................... 4
PARTS ANB FEATURES ............................................................ 5
COOKTOP USE .............................................................................. 7
Cooktop Controls ......................................................................... 7
Sealed Surface Burners ............................................................... 8
Simmer Plate ................................................................................ 8
Grille.............................................................................................. 9
Griddle ........................................................................................ 10
Home Canning ........................................................................... 11
Cookware ................................................................................... 11
ELECTRONIC OVEN CONTROL ................................................. 12
Displays ...................................................................................... t 2
Selector and Set Control Knobs ................................................ t 2
Enter and Cancel ........................................................................ t 2
Clock .......................................................................................... 12
OVEN USE ..................................................................................... 12
Aluminum Foil............................................................................. 12
Positioning Racks and Bakeware .............................................. 12
Bakeware .................................................................................... t 3
Meat Thermometer ..................................................................... t 3
Oven Vent ................................................................................... 13
Bake ............................................................................................ 14
Broil ............................................................................................ 14
Convection Cooking ................................................................... 15
Convection Bake ........................................................................ 15
Convection Roast ....................................................................... 16
Convection Broil ......................................................................... 17
Proofing Bread ........................................................................... 17
Keep Warm ................................................................................. 17
Timed Cooking ........................................................................... 18
RANGE CARE ............................................................................... 18
Self-Cleaning Cycle .................................................................... t 8
General Cleaning ........................................................................ 19
Oven Lights ................................................................................ 21
Oven Door .................................................................................. 21
TROUBLESHOOTING .................................................................. 21
ASSISTANCE OR SERVICE ......................................................... 23
WARRANTY .............................................................................. 24
SECURITI :!:DE LA CUlSINIERE ................................................ 25
La bride antibasculement ........................................................... 26
PIECES ET CARACTERISTIQUES ........................................... 27
UTILISATION DE LA TABLE DE CUISSON ................................ 29
Commandes de la table de cuisson .......................................... 29
BrQleurs de surface scelles ........................................................ 30
Plaque de mijotage ..................................................................... 30
Gril .............................................................................................. 31
Plaque a frire .............................................................................. 32
Preparation de conserves a la maison ....................................... 33
Ustensiles de cuisson ................................................................ 33
COMMANDE I:!:LECTRONIQUE DU FOUR ................................. 34
Affichages ................................................................................... 34
Boutons de selection et de commande de reglage ................... 34
Entrer et annuler ......................................................................... 34
Horloge ....................................................................................... 34
UTILISATION DU FOUR ............................................................... 34
Papier d'aluminium ..................................................................... 34
Positionnement des grilles et des ustensiles de cuisson .......... 35
Ustensiles de cuisson ................................................................ 35
Thermometre a viande ............................................................... 36
Event du four .............................................................................. 36
Cuisson au four .......................................................................... 36
Cuisson au gril ............................................................................ 36
Cuisson par convection ............................................................. 37
Cuisson au four par convection ................................................. 38
RGtissage par convection .......................................................... 38
Cuisson au gril par convection ................................................... 39
Levee du pain ............................................................................. 40
Garder au chaud ......................................................................... 40
Cuisson minutee ......................................................................... 40
ENTRETIEN BE LA CUlSINIERE ................................................. 41
Programme d'autonettoyage ..................................................... 41
Nettoyage general ...................................................................... 42
Lampes du four .......................................................................... 44
Porte du four ............................................................................... 44
BI:!:PANNAGE................................................................................. 45
ASSISTANCE OU SERVICE ......................................................... 46
GARANTI E ..................................................................................... 47
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 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
This is the safety alert symbol.
"WARNING." These words mean:
You can be killed or seriously injured if you don't
immediately follow instructions.
You can be killed or seriously injured if you don't
follow instructions.
All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you
what can happen if the instructions are not followed.
I WARNING: If the information in this manual is not followed exactly, a fire or explosion I
may result causing property damage, personal injury or death,
- 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.
The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a Hst
of substances known to the State of California to cause cancer, birth defects, or other reproductive harm, and
requires businesses to warn of potentiaU exposure to such substances,
WARNUNG: This product contains a chemicaU 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,
I
I
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.
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
Making sure the anti-tip bracket is installed:
• Slide range forward.
• Look for the anti-tip bracket securely attached to wall behind range.
Anti-Tip Bracket
• Slide range completely back, so anti-tip bracket is over rear brace of range.
iMPORTANT SAFETY iNSTRUCTiONS
WARNmNG: To reduce the risk of fire, eUectricaU
shock, injury to persons, or damage when using the
range, follow basic precautions, incUuding the
following:
• WARNmNG: TO REDUCE THE RUSKOF
TUPPUNG OF THE RANGE,THE RANGE MUST
BE SECURED BY PROPERLY UNSTALLED
ANTPTUP DEVUCES, TO CHECK UFTHE DEVUCES
ARE UNSTALLED PROPERLY, SMDE RANGE
FORWARD, LOOK FOR THE ANTPTUP BRACKET
SECURELY ATTACHED TO WALL BEHUND
RANGE, SMDE RANGE COMPLETELY BACK,
SO ANTPTUP BRACKET USOVER REAR BRACE
OF RANGE,
• CA[Y['RON: Do not store items of interest to
children in cabinets above a range or on the
backguard of a range - children climbing on the
range to reach items could be seriously injured,
,= Proper Installation - 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, ANS!XNFPA 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,
SAVE THESE iNSTRUCTiONS
,= This range is equipped with a three-prong grounding
plug for your protection against shock hazard and
should be plugged directly into a properly grounded
receptacle, Do not cut or remove the grounding prong
from this plug,
• Disconnect the electrical supply before servicing the
appliance,
• Never Use the Range for Warming or Heating the
Room,
• 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,
• Storage in or on the Range - Flammable materials
should not be stored in an oven or near surface units,
• Top burner flame size should be adjusted so it does
not extend beyond the edge of the cooking utensil,
For self-cleaning ranges =
• Before Self-Cleaning the Oven - Remove broiler pan
and other utensils, Wipe off all excessive spillage
before initiating the cleaning cycle,
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.
Range
10
1
11
I
2
12
1. Surface Burner
2. Surface Burner Grate
3. Control Panel
4. Oven Vent
5. Gas Regulator (rear of unit)
6. Door Gasket
7. Bake Element (not visible)
8. Model and Serial Number Plate (located on
center front frame, below oven cavity)
9. 2-Pin Connector (not shown; rear of unit -
not for consumer use - for factory test only)
!0. Stainless Steel Backguard (Island Trim not
shown)
! 1. Grille, Griddle, Center Burners or Filler Grate
12. Electronic Oven Control Display
!3. Self-Cleaning Latch
!4. Broil Element (not shown)
15. Oven Rack
36-Inch (91.44 cm) Control Panels
12 3
1. Surface Burner Locater
2. Left Rear Control Knob (15,000 BTU)
3. Left Front Control Knob (6,000 BTU)
4. Rear Center Control Knob (15,000 BTU)
3 4
!. Surface Burner Locator
2. Left Rear Control Knob (15,000 BTU)
3. Left Front Control Knob (6,000 BTU)
4. Grille Control Knob (18,000 BTU)
6 7 8 9
5. Selector Knob
6. Enter Button
7. Oven Light Switch
8. Cancel Button
5 6 7 8
5. Selector Knob
6. Enter Button
7. Oven Light Switch
8. Cancel Button
lo 11 12
9. Set Knob
10. Front Center Control Knob (15,000 BTU)
11. Right Rear Control Knob (15,000 BTU)
12. Right Front Control Knob (6,000 BTU)
10 11
9. Set Knob
10. Right Rear Control Knob (15,000 BTU)
11. Right Front Control Knob (6,000 BTU)
2
1. Surface Burner Locater
2. Left Rear Control Knob (15,000 BTU)
3. Left Front Control Knob (6,000 BTU)
4. Griddle Control Knob (15,000 BTU)
30-Inch (76.2 cm) Control Panel
1 2 3
1. Surface Burner Locater
2. Left Rear Control Knob (15,000 BTU)
3. Left Front Control Knob (15,000 BTU)
4. Selector Knob
69 Q
5. Selector Knob
6. Enter Button
7. Oven Light Switch
8. Cancel Button
4 56 7 8
5. Enter Button
6. Oven Light Switch
7. Cancel Button
10 11
9. Set Knob
!0. Right Rear Control Knob (15,000 BTU)
11. Right Front Control Knob (6,000 BTU)
9 10
8. Set Knob
9. Right Rear Control Knob (15,000 BTU)
10. Right Front Control Knob (6,000 BTU)
COOKTOP USE
To Set:
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
MTE • Light the burner.
HI • Start food cooking.
• Bring liquid to a boil.
MED to HI • Hold a rapid boil.
• Quickly brown or sear food.
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 L.R Gas, an L.R Gas Conversion Kit is
included with your new range. See the instructions included with
the L.R 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 [British Thermal Units]) provide
the highest heat setting, and are ideal for cooking large quantities
of food or liquid, using large pots and pans. The small burners
(6,000 BTU) 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. Ifyou do not hear the
igniter click, TURN THE BURNER OFE 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 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 to see if it is
wired with the correct polarity.
MED • Fry or saute foods.
• Hold a slow boil.
MED to LO • Cook soups, sauces and gravies.
• Stew or steam foods.
LO • Keep food warm.
(with Simmer Plate) • Melt chocolate or butter.
• Simmer.
RE_,_EMBER: When range is in use or (on some
modeUs)during the SeUf=CUeaningcycle, the entire
cooktop area may become hot,
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.
IMPORTANT: Do not obstruct the flow of combustion and
ventilation air around the burner grate edges.
Before cleaning, make sure all controls are off and the oven and
cooktop are cool. Do not use oven cleaners, bleach or rust
removers,
Burner cap: Always keep the burner cap in place when using a
surface burner. A clean burner cap will help prevent 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
To Clean:
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.
4. Replace the burner cap, making sure the alignment pins on
the cap are properly aligned with the burner base.
1. Burner cap
2. Burner base
3. Afignment pins
4. Igniter
5. Gas tube opening
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. Protect it from spillovers
by always using a burner cap.
v v
1. 1-1½ in. (25-38 mm)
2. 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.
1. Incorrect
2. Correct
Turn on the burner. If the burner does not light, check cap
alignment. Ifthe burner still does not light, do not service the
sealed burner yourself. Contact atrained repair specialist.
The Simmer Plate is made of aluminum to evenly spread the heat
over the bottom of cookware. It can be used on the large surface
burners.
Do not use the Simmer Plate above the medium setting. For best
results, 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.
Channels on the bottom of the Simmer Plate have been designed
so it fits properly and securely over the grate (as shown).
See "Assistance or Service" section to order extra Simmer
Plates.
To Replace:
1. Lift burner assembly out of basin and set aside.
2. Place drip tray on bottom of grille basin and slide the tray
forward so that it is located side to side and against the
locating feet of the rear spill guard.
2
3
4
1. Rear spill guard
2. Locating feet
3. Drip tray
Insert the front spill guard feet into the slots in the rear spill
guard. The rear flange will rest on the burner box.
5
6
1. Grille Grate 4. Burner Assembly
2. Wave Tray 5. Front Spill Guard
3. Wave Plate 6. Drip Tray
The grille module consists of a cast-iron grate, a wave tray, a
wave plate, a burner assembly, a front spill guard and a drip tray.
It is used to grill foods. Refer to the "Grille Chart" for cook times
and settings.
When using the grille, follow the guidelines below.
• Do not leave the grille unattended while cooking.
• Do not use aluminum foil, charcoal or wood chips.
• Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to prevent curling.
• Allow space between food on the grille. Crowding food will
result in uneven cooking.
• Use a metal spatula or tongs to turn food.
• Steaks, chops and hamburgers should be turned only once
to prevent loss of juices.
• For even cooking, foods such as chicken quarters should be
turned several times.
• To check for doneness of meats and poultry, use an instant
read thermometer or make a small cut in the center of the
food. This will prevent loss of juices.
Before removing or replacing grille, make sure the control
knobs are turned to OFF. Allow the grille to cool
completely before handling.
To Remove:
1. Remove grille grate.
2. Remove wave tray and wave plate.
3. Remove burner assembly.
4. Remove front spill guard.
5. Remove drip tray.
6. Clean basin. See "General Cleaning" section.
1
2
\\
1. Front spill guard
2. Feet and slots
4. Place burner assembly over spill guard, making sure burner's
rear flange is seated in slot.
5. Install the wave tray into the grille. The tab in the left rear
corner of the bay must fit through the slot in the left rear
corner of the wave tray.
1.Slot for locating tab
2.Locating tab
6. Place the wave plate on the wave tray. The wave plate must
be centered on the wave tray.
1
1. Wave tray
2. Wave plate
7. Replace grille grate.
To Use:
1. Turn on overhead range hood.
2. If desired, apply a light coating of vegetable oil or non-stick
cooking spray to grille grate.
3. Push in and turn knob to LITE/HI. The flame will ignite in 30-
40 seconds. Allow grille to preheat for 10 minutes.
4. Turn knob to desired cook setting. Place food on grille.
GRILLE CHART
The settings and times are guidelines only and may need to be
adjusted for individual tastes.
FOOD SETTING COOK
TIME
TOTAL
MINUTES
Steak
1 in. (2.5 cm)
medium MED-HI 16-20
well done MED-HI 20-30
Ground Meat Patties
1/2-3/4in. (1.3-1.9 cm) MED 20-25
Pork Chops
1 in. (2.5 cm) MED 35-55
Ham Slices
1/2in. (1.3 cm) MED-HI 8-12
Frankfurters and Pre-cooked MED 8-15
Sausages
Chicken
Quarters MED-LO 50-80
Breasts, boneless MED 20-40
Fish Steaks
3/4-1in. (1.9-2.5 cm) MED 10-15
1. Griddle
2. Drip Tray
The griddle is a built-in unit made of polished steel and comes
with a drip tray. It is shipped with a protective coating covered
with paper to prevent rust from occurring and must be removed
before using. See the "General Cleaning" section for more
information.
• Do not use cookware on the griddle.
• Do not pour cold water on a hot griddle. This may warp the
griddle, producing an uneven cooking surface.
• The griddle must be level to operate properly.
• The griddle should be preheated before cooking most foods.
Refer to recipe or package instructions.
• Remove and clean the grease tray and the area below after
each use.
• After each cleaning, wipe the griddle surface with a light film
of cooking oil to protect the finish from rust and corrosion. Do
not use corn oil.
• It is normal for a seasoned griddle to darken with use.
Before cleaning the griddle, turn control knobs to OFF and allow
griddle to cool.
First Time Use:
1. Remove the paper from the griddle.
2. Completely remove the protective coating from the surface
with warm soapy water and a soft cloth or sponge. Rinse and
dry.
3. Pour 1teaspoon (5 mL) of vegetable oil onto the center of the
griddle and spread evenly over the entire surface with apaper
towel.
The griddle is ready for use. If desired, additional grease or
shortening may be used when cooking.
To Use:
1. Push in and turn knob to LITE/HI. The flame will ignite in 30-
40 seconds. Allow griddle to preheat for 10 minutes. Place
food on griddle.
2. If preheating is not required, start cooking food at desired
temperature setting.
10
GRIDDLE CHART
The settings and times are guidelines only and may need to be
adjusted for individual tastes.
FOOD SETTING COOK TIME
TOTAL
MINUTES
Sausage Patties 325 °F (163°C) 12-18
and Links
Bacon Slices 350°F (177°C) 7-11
Ham Steaks 325°F (163°C) 5-7
(fully cooked)
Ground Meat 350°F (177°C) 10-15
Patties
Frankfurters and 325 °F (163°C) 8-15
Pre-cooked
Sausages
Fish Steaks, 325°F (163°C) 8-15
Fillets
Eggs 300 °F (149°C) 3-5
Hash Brown 400°F to 425°F 8-12
Potatoes (204°C to 218°C
French Toast 350 °F (177°C) 5-7
Pancakes 350°F (177°C) 2-4
Grilled 325°F (163°C) 3-5
Sandwiches
IMPORTANT: Never leave empty cookware on a hot surface
cooking area, element or surface burner.
Ideal cookware should have a flat bottom, straight sides, 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 it 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
Aluminum • Heats quickly and evenly.
• Suitable for all types of cooking.
• Medium or heavy thickness is best for
most cooking tasks.
Cast iron • Heats slowly and evenly.
• Good for browning and frying.
• Maintains heat for slow cooking.
Ceramic or • Follow manufacturer's instructions.
Ceramic glass • Heats slowly, but unevenly.
• Ideal results on low to medium heat
settings.
Copper • Heats very quickly and evenly.
When canning for long periods, alternate the use of surface
cooking areas, elements or surface burners between batches.
This allows time for the most recently used areas to cool.
• Center the canner on the grate or largest surface cooking
area or element. Canners should not extend more than 1 in.
(2.5 cm) outside the cooking area.
• Do not place canner on two surface cooking areas, elements
or surface burners at the same time.
For more information, contact your local U.S. Government
Agricultural Department Extension Office. In Canada, contact
Agriculture Canada. Companies that manufacture home
canning products can also offer assistance.
Earthenware • Follow manufacturer's instructions.
• Use on low heat settings.
Porcelain • See stainless steel or cast iron.
enamel-on-
steel or cast
iron
Stainless steel • Heats quickly, but unevenly.
• A core or base of aluminum or copper
on stainless steel provides even
heating.
11
ELECTRONIC OVEN
CONTROL
PREHEAT 0% -- 100%
KEEPWARM
BROWNING
This is a 12-hour clock and does not show a.m. or p.m.
To Set:
1. Turn the SELECTOR knob to the RESET position.
2. Press the ENTER button until the display shows "12:00" and
the CLOCK indicator is blinking.
3. Turn the SET knob to set the time of day.
4. Press the ENTER button to accept time on display.
To Change: Repeat steps 2-4 to change time of day to the
display.
DURATION STOP
When power is first supplied to the appliance, "PF" will appear.
Any other time "PF" appears, 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.
All cooking functions are set with the SELECTOR control knob.
The selected function will automatically begin with current
settings after 10 seconds if other settings are not changed. Once
a cycle is complete, turn the SELECTOR control knob to the
RESET position to select a new function.
All temperature or time adjustments are set with the SET control
knob. All temperature adjustments are displayed in 5°F (3°C)
increments.
The speed with which the knob is turned is reflected on the
display.
TIME CLOCK
2 3
1.Display
2. Selector Control Knob
3. Set Control Knob
OVEN USE
Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off. Exposure to the fumes may result in death to
certain birds. Always move birds to another closed and well
ventilated room.
•.... __ , •I•_
IMPORTANT: Do not line the oven bottom with any type of foil,
liners or cookware because permanent damage will occur to the
oven bottom finish.
• Do not cover entire rack with foil because air must be able to
move freely for best cooking results.
• To catch spills, place foil on rack below dish. Make sure foil is
at least 1 in. (2.5 cm) larger than the dish and that it is turned
up at the edges.
• Do not cover food with aluminum foil when convection
cooking (on some models).
IMPORTANT: Never place food or bakeware directly on the oven
door or bottom. Permanent damage will occur to the porcelain
finish.
.............. _, ,:_ ,/,.,_.:
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, "End" will be
displayed to show the function was canceled.
The cooling fan might continue operating after a function has
ended, but will shut off automatically when the oven has cooled.
12
RACKS
Position racks before turning the oven on. Do not move 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 chart as a guide.
FOOD RACK POSITION
Frozen pies, large roasts, turkeys, 1 or 2
angel food cakes
Bundt cakes, most quick breads, yeast 2
breads, casseroles, meats
BAKEWAR E/ RECOM M ENDATIONS
RESULTS
Stainless steel • May need to increase baking time.
• Light, golden
crusts
• Uneven
browning
Stoneware • Follow manufacturer's instructions.
• Crisp crusts
Cookies, biscuits, muffins, cakes, non- 2 or 3
frozen pies
Extra large items 6
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow 2 in.
(5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
NUMBEROF POSITION ON RACK
PAN(S)
1 Center of rack.
2 Side by side or slightly staggered.
3 or 4 Opposite corners on each rack. Make sure
that no bakeware piece is directly over
another.
The bakeware material affects cooking results. Follow
manufacturer's recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
BAKEWARE/ RECOMMENDATIONS
RESULTS
Ovenproof
glassware,
ceramic glass or
ceramic
• Brown, crisp
crusts
On models without a temperature probe, always rely on a meat
thermometer to determine doneness of meat and poultry. The
internal temperature, not appearance, is what counts. 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
1/2in. (1.25 cm) more and read again. If the temperature
drops, cook the meat or poultry longer.
• Check all meat in two or three places.
• May need to reduce baking
temperatures 25°F (15°C).
Light colored • Use temperature and time
aluminum recommended in recipe.
• Light golden
crusts
• Even browning
Dark aluminum •
and other
bakeware with
dark, dull and/or •
non-stick finish •
• Brown, crisp
crusts
Insulated cookie
sheets or baking
pans
• Little or no
bottom
browning
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.
!. Oven door vent
The oven vent should not be blocked or covered since it allows
the release of hot air and moisture from the oven. Doing so will
cause poor air circulation, affecting cooking and cleaning results.
Never set plastics, paper or other items that could melt or burn
near the oven vent.
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!. Broil element (example only)
2. Bake element (example only)
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.
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.
To Bake or Roast:
Before baking and roasting, position racks according to the
"Positioning Racks and Bakeware" section. When roasting, it is
not necessary to wait for the oven to preheat before putting food
in, unless recommended in the recipe.
1. Turn the SELECTOR knob to BAKE.
The display will read 350°F (177°C).
2. Turn the SET knob to desired temperature.
The bake range can be set between 170°F and 500°F (77°C
and 260°C).
3. Press the ENTER button to start, or after 10 seconds, the
function will start automatically.
4. Turn the SELECTOR knob to the RESET position when
finished cooking.
!. Broil element (example only)
Broiling uses direct radiant heat to cook food. Changing the
temperature when broiling allows more precise control when
cooking. 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.
• Use only the broiler pan and grid provided with the range. It is
designed to drain juices and help prevent 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 prevent 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 Broiling chart. It is not
necessary to preheat the oven before putting food in unless
recommended in the recipe. Position food on grid in the broiler
pan, then place it in the center of the oven rack.
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 level.
4. Press the ENTER button to start, or after 10 seconds, the
function will start automatically.
5. Turn the SELECTOR knob to the RESET position when
finished cooking.
14
Broil Settings
Use the following chart when setting broiling levels and broiling
temperatures.
BROIL LEVEL BROIL BROIL
PERCENTAGE TEMPERATURE
HI 100 500°F
Br4 90 450°F
Br3 80 400°F
Br2 70 350°F
LOW 60 300°F
BROILING CHART
For best results, place food 3 in. (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.
RACK BROIL TOTAL
FOOD POSITION LEVEL TIME
(rain.)
Steak
1 in. (2.5 cm) thick
medium rare 4 HI 21-23
medium 4 HI 23-25
well done 4 HI 27-29
*Ground meat patties
3/4in. (2 cm) thick
well done 4 HI 20-22
Pork chops
1 in. (2.5 cm) thick 4 HI 30-33
Lamb chops
1 in. (2.5 cm) thick 4 HI 22-26
Chicken
bone-in pieces 3 HI 34-40
boneless breasts 4 HI 22-32
Fish
Fillets 1/4-1/2in. 4 HI 12-15
(.6-1.3 cm) thick
Steaks 3/4-1 in. 4 HI 24-27
(2-2.5 cm) thick
* Place up to 9 patties, equally spaced, on broiler grid.
Ina convectionoven,thefan-circulatedhot aircontinually
distributesheatmore evenlythanthenaturalmovement ofairina
standardthermaloven.Thismovement ofhotairmaintainsa
consistenttemperaturethroughouttheoven,cookingfoods 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 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 an alternative method such as 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 two or three places.
1. Convection element heat
and fan (example only)
2. Bake heat (example only)
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 in. (2.5 cm) of
space between the cookware and the sides of the oven.
During convection bake preheating, the bake and convection
elements heat the oven cavity. After preheat, the convection
element and the bake 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 bake and convection elements 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 two
racks, place on guides 2 and 4. When using three racks, place on
guides 1,3 and 5.
1. Turn the SELECTOR knob to CONVECT BAKE.
The display will show 325°F (163°C).
2. Turn the SET knob to desired temperature.
The convection bake range can be set between 170°F and
500°F (77°C and 260°C).
3. Press the ENTER button to start, or after 10 seconds, the
function will start automatically.
4. Turn the SELECTOR knob to the RESET when finished
cooking.
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