KitchenAid KEBC167VSS01, KEBC167VSS02, KEBC167VSS00, KEBC167MSS04 Owner’s Manual

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BUILT-IN ELECTRIC CONVECTION OVEN

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 ,_ CONVECTION l_LECTRIQUE

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

www.KitchenAid.ca

Table of Contents/Table des matieres ............................................................................. 2

Model/Modele KEBC167

W10162183A

TABLEOF CONTENTS

TABLEDES MATIERES

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 TM 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

WAR RANTY .................................................................................. 19

SI_CURITI_ DU FOUR ................................................................... 20

PIF:CES ET CARACTI_RISTIQUES .............................................. 21

COMMANDE ELECTRONIQUE DU FOUR ................................. 22

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

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

Annulation/arr_t .......................................................................... 22

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

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

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

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

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

Commande de la temperature du four ...................................... 23

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

Papier d'aluminium ..................................................................... 24

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

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

#vent du four .............................................................................. 25

Thermometre &viande ............................................................... 25

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

Cuisson au four et r6tissage ...................................................... 26

Cuisson au gril maximum et economique ................................. 27

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

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

R6tissage par convection .......................................................... 28

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

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

Conversion de la temperature de convection

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

Levee du pain ............................................................................. 32

Sonde thermometrique .............................................................. 32

Cuisson minutee ......................................................................... 33

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

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

Nettoyage gen6ral ...................................................................... 35

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

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

DI_PANNAGE ................................................................................. 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

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.

IMPORTANT SAFETY INSTRUCTIONS

WARNING: To reduce the risk of fire, electrical shock,

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.

[] 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

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, 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.

E

] II

II

il

II

II111I

[!l

I

D

E

F

G
H

I

A. Oven vent

B. Broil elements (not shown)

C. CleanBake TM bake element (hidden

in floor panel)

D. Electronic oven control

E.Automatic oven fight switch
F Oven lock latch

G. T.H.E. TM(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)

Parts and Features not shown

Oven light
Third oven rack

Broiler pan and grid
Roasting rack
Temperature probe

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 C D

/ J K

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 TM conversion

K. Timed cooking

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.

Time of Day, Timer Display

This display shows the time of day or Timer countdown.

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.

L. Convect full meal

M. Oven light

N. Clock
O. Minute timer

P. Surface light

Q. Cancel/off

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 Display: Press and hold

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

Tones are audible signals, indicating the following:

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

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.

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.

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.

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.

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!OFR Repeat to turn back on.

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

To Change: Press and hold BROIL!MAXl//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.

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.

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 COOKS FOOD

(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

-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 Temperature 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!MAXl//ECONO to
decrease the temperature in 5° F(3° C) amounts. The

adjustment can be set between 35°F (21oC) and

-35°F (-21 oC).

3. Press START.

6

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 well-

ventilated room.

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 1/2"(1.3 cm) larger than the dish and that it is turned
up at the edges.

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.

Traditional Cooking

FOOD RACK POSITION

Large roasts, turkeys, angel food, 1 or 2
bundt and tube cakes, quick
breads, pies

Yeast breads, casseroles, meat and 2
poultry

Cookies, biscuits, muffins, cakes 2 or 3

Convection Cooking

FUNCTION NUMBER OF RACK

RACKS USED POSITION(S)

Convection baking or 1 1, 2 or 3
roasting

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

BAKEWARE

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

NUMBER POSITION ON RACK

OF PAN(S)

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

Light colored • Use temperature and time

aluminum recommended in recipe.

• Light golden crusts

• Even browning

Dark aluminum and
other bakeware with

dark, dull and/or

nonstick finish

• Brown, crisp
crusts

Insulated cookie

sheets or baking

pans

• Little or no bottom
browning

Stainless steel

• Light, golden
crusts

• Uneven 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.

• May need to increase baking time.

BAKEWARE/ RECOMMENDATIONS
RESULTS

Stoneware/Baking • Follow manufacturer's instructions.

stone

• Crisp crusts

Ovenproof

glassware, ceramic
glass or ceramic

• Brown, crisp
crusts

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.

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
1/2"(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.

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

A. Oven vent

2. Press CANCEL/OFR

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/OFR

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

4. Press CANCEL!OFR
"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:

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.

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 COOKTIME.

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)
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.

A

A. Broil heat
B. Bake heat

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

During baking or roasting, the CleanBake TM 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 TM 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).

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.

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/MAXl/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.

BROILINGCHART
Forbestresults,placefood3"(7cm)ormorefromthebroil

elements,rackposition4isrecommended.Fordiagram,seethe
"PositioningRacksandBakeware"section.

Atemperaturesettingof500°F(260°C)isrecommended.
Timesareguidelinesonlyandmayneedtobeadjustedfor

individualfoodsandtastes.

FOOD COOK TIME

(in minutes)

Beef

Steak
1" to 11/4"(2.5 cm to 3 cm) thick

medium-rare 12-14
medium 14-16
well-done 18-22

Pork

Pork chops
1" (2.5 cm) thick

medium 16-18
Lamb

Lamb chops
1" (2.5 cm) thick

medium-rare 10-12
medium 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.

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.

• 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.

A

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

The T.H.E.TM (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. TM convection and

broil elements and the CleanBake TM element all heat the oven
cavity. After preheat, the T.H.E.TM convection element and the

CleanBake TM 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.TM 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

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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 TM 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 TM
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.

J

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.

CONVECTION ROASTING CHART

FOOD/RACK COOK TIME OVEN TEMP. INTERNAL
POSITION (min. per FOOD TEMP.

1 Ib [454 g])

Beef, Rack Position 2
Rib Roast

rare 20-25 140°F (60°C)
medium 25-30 300°F (149°C) 160°F (71 °C)
well-done 30-35 170°F (77°C)

Rib Roast
(boneless)

rare 22-25 140°F (60°C)
medium 27-30 300°F (149°C) 160°F (71 °C)
well-done 32-35 170°F (77°C)

Rump,
Sirloin Tip

Roast
rare 20-25 140°F (60°C)

medium 25-30 300°F (149°C) 160°F (71 °C)
well-done 30-35 170°F (77°C)

Meat Loaf 20-25 325°F (163°C) 165°F (74°C)
Veal, Rack Position 2
Loin, Rib,

Rump
Roast

medium 25-35 325°F (163°C) 160°F (71 °C)
well-done 30-40 170°F (77°C)

Pork, Rack Position 2
Loin Roast 30-40 325°F (163°C) 160°F-170°F

(boneless) (71°C-77°C)
Shoulder 35-40 325°F (163°C) 160°F-170°F

Roast (71°C-77°C)
Ham, Rack Position 2
Fresh 25-35 300°F (149°C) 160°F (71 °C)

(uncooked)
Fully 15-20 300°F (149°C) 160°F (71°C)

Cooked
Lamb, Rack Position 2

Leg,
Shoulder

Roast

medium 25-30 300°F (149°C) 160°F (71 °C)
well-done 30-35 170°F (77°C)

Chicken*, Rack Position 2
Whole

3-5 Ibs 20-25

325°F (163°C) 180°F (82°C)

(1.5-2.2 kg)
5-7 Ibs 15-20

325°F (163°C) 180°F (82°C)

(2.2-3.1 kg)

11

FOOD/RACK COOK TIME OVEN TEMP. INTERNAL
POSITION (min. per FOOD TEMP.

1 Ib [454 g])

Turkey*, Rack Positions 1 or 2

13 Ibs and 10-15 300°F (149°C) 180°F (82°C)
under

(5.85 kg)
Over 13 Ibs 10-12 300°F (149°C) 180°F (82°C)

(5.85 kg)

Cornish Game Hens*, Rack Position 2 or 3

1-1.5 Ibs 50-60 325°F (163°C) 180°F (82°C)
(0.5-0.7 kg)

*Do not stuff poultry when convection roasting.

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.

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 OVEN COOK FOOD or MEAL
SETTING TEMP. TIME or

PROBE

TEMP.

1 Convection 325°F 1 hr. Meat loaf, baked

Bake (163°C) potatoes, pineapple

upside down cake

2 Convection 325°F 1 hr. 30 Turkey breast, stuffing

Roast (163°C) min. casserole, peach crisp

3 Convection 350°F 40 min. Stuffed pork chops,

Roast (177°C) baked winter squash,

bread pudding

4 Convection 375°F 45 min. Oven fried chicken

Bake (191°C) pieces, scalloped

potatoes, cherry pie

5 Convection 425°F 20 min. Baked salmon steaks,

Bake (218°C) roasted vegetable

wedges, biscuits

6 Convection 325°F 140°F Beef, rare

Roast (163°0) (60°0)

7 Convection 325°F 155°F Beef, medium

Roast (163°C) (68°C) or pork

8 Convection 325°F 165°F Beef, well-done

Roast (163°0) (74°0)

9 Convection 300°F 135°F Pot roast

Roast (149°O) (56°0) (3 Ibs [1.4 kg]) with

vegetables

0 Convection 325°F 160°F Casseroles

Bake (163°0) (71°C)

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.

12