KEBK206
BUILT-IN ELECTRIC
SINGLE AND DOUBLE OVENS
Use & Care Guide
For questions about features, operation/performance, parts, accessories or service, call: 1-800-422-1230
In Canada, call for assistance, installation and service, call: 1-800-807-6777
or visit our website at www.kitchenaid.com
or visit our website at www.KitchenAid.ca
FOUR ÉLECTRIQUE ENCASTRÉ
SIMPLE ET DOUBLE
Guide d’utilisation et d’entretien
Au Canada, pour assistance, installation ou service composez le 1-800-807-6777 ou visitez notre site web à...
Table of Contents/Table des matières.............................................................................2
www.KitchenAid.ca
Models/Modèles KEBK101 KEBK171 KEBK206 KEBK276
W10162179A
TABLE OF CONTENTS
TABLE DES MATIÈRES
OVEN SAFETY ................................................................................ 3
PARTS AND FEATURES................................................................ 4
ELECTRONIC OVEN CONTROL...................................................5
Display..........................................................................................5
Start..............................................................................................5
Lower Oven Off, Upper Oven Off and Off ...................................6
Clock ............................................................................................ 6
Tones............................................................................................6
Fahrenheit and Celsius.................................................................6
Options.........................................................................................6
Timer.............................................................................................6
Control Lock.................................................................................7
Oven Temperature Control ..........................................................7
Sabbath Mode..............................................................................7
OVEN USE....................................................................................... 8
Aluminum Foil...............................................................................8
Positioning Racks and Bakeware ................................................8
Bakeware......................................................................................9
Meat Thermometer.......................................................................9
Oven Vent(s) .................................................................................9
Baking and Roasting.................................................................... 9
Full and Center Broiling..............................................................10
Proofing Bread ...........................................................................10
Timed Cooking...........................................................................11
OVEN CARE..................................................................................11
Self-Cleaning Cycle....................................................................11
General Cleaning........................................................................12
Oven Lights ................................................................................13
Oven Door ..................................................................................13
TROUBLESHOOTING ..................................................................14
ASSISTANCE OR SERVICE.........................................................15
In the U.S.A. ...............................................................................15
Accessories................................................................................15
In Canada ...................................................................................15
WARRANTY ..................................................................................15
SÉCURITÉ DU FOUR ...................................................................17
PIÈCES ET CARACTÉRISTIQUES ..............................................18
COMMANDE ÉLECTRONIQUE DU FOUR.................................19
Affichage.....................................................................................19
Mise en marche..........................................................................20
Arrêt du four inférieur, arrêt du four supérieur et arrêt...............20
Horloge .......................................................................................20
Signaux sonores.........................................................................20
Fahrenheit et Celsius..................................................................20
Options .......................................................................................20
Minuterie.....................................................................................20
Verrouillage des commandes.....................................................21
Commande de la température du four ......................................21
Mode Sabbat..............................................................................21
UTILISATION DU FOUR...............................................................22
Papier d’aluminium.....................................................................22
Positionnement des grilles et des ustensiles de cuisson..........23
Ustensiles de cuisson ................................................................23
Thermomètre à viande ...............................................................23
Évent(s) du four ..........................................................................24
Cuisson au four et rôtissage ......................................................24
Cuisson au gril complet et central .............................................24
Levée du pain.............................................................................25
Cuisson minutée.........................................................................26
ENTRETIEN DU FOUR.................................................................26
Programme d'autonettoyage .....................................................26
Nettoyage général ......................................................................28
Lampes du four ..........................................................................29
Porte du four...............................................................................29
DÉPANNAGE.................................................................................29
ASSISTANCE OU SERVICE.........................................................30
GARANTIE.....................................................................................31
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
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.
A
B
F, G
C
H
D
I
E
A. Electronic oven control
B. Oven vent
C. Broil elements (not shown)
D. CleanBake™ element (hidden beneath
floor panel)
E. Lower oven (on double oven models)
F. Automatic oven light switch
G. Oven door lock latch
H. Gasket
I. Model and serial number plate
(on right mounting rail)
Parts and Features not shown
Oven lights
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
A. Oven settings
B. Upper or lower oven selectors
(double oven models only)
C. Oven display
D. Timer
B
A
C
L
K
E. Number keys
F. Start/control lock
G. Upper and lower oven Off (double oven models)
Off (single oven models)
H. Options
J
C
D
I. Clock set/start
J. Timed cooking
K. Self-clean
L. Oven light
A
E
I
H
F
G
B
B
Double Oven Display
A. Upper oven cavity symbol
B. Lower oven cavity symbol
C. Time of day, timer display
Display
When power is first supplied to the oven, the clock will be
flashing the message “clock-enter time.” Time can be entered by
touching either Clock Set/Start or Start to allow operation. To
allow operation without setting a time, touch Clock Set/Start,
Start or OFF.
Oven Display
When the oven(s) are in use, this display shows the oven
temperature, heat source(s) and start time. On double oven
models, this display will also show which oven is being set. The
upper cavity symbol represents the upper oven, the lower cavity
symbol represents the lower oven.
In addition, during Timed Cooking, this display shows a time
countdown and the stop time (if entered).
Single Oven Display
A. Oven cavity symbol
B. Time of day, timer display
If “Err” appears on the oven display, an error condition has
occurred. Call for service, see the “Assistance or Service”
section.
Time of Day, Timer Display
This display shows the time of day or Timer countdown.
Start
The START key begins all oven functions except Sabbath Mode.
If the Start key is not touched within 5 seconds after touching
another key, “START?” will appear on the oven display as a
reminder. Depending on your model, if the Start key is not
touched within 5 minutes after touching another key, the oven
display will return to inactive mode (blank) and the programmed
function will be canceled.
5
Lower Oven Off, Upper Oven Off and Off
The LOWER OVEN OFF, UPPER OVEN OFF and OFF keys stop
their respective oven functions except for the Clock, Timer, and
Control Lock. The oven cooling fan may continue to operate even
after an oven function has been canceled or completed,
depending on the oven temperature.
Clock
This is a 12-hour clock. Before setting, make sure the oven(s),
Timer and Timed Cooking are off.
To S et :
1. Touch CLOCK SET/START.
2. Touch the number keys to set the time of day.
3. Touch CLOCK SET/START again.
To n e s
Tones are audible signals, indicating the following:
One beep
■ Valid key touch
■ Oven is preheated
■ Function has been entered
One chime
■ Preheat cycle has been completed
Three beeps
■ Invalid key touch
■ End of a cooking cycle
Fahrenheit and Celsius
The temperature is preset in Fahrenheit, however it can be
changed to Celsius.
To C ha ng e : Touch OPTIONS and then “1” to toggle temperature
between Fahrenheit and Celsius settings.
When in Fahrenheit, “°F” follows the oven temperature.
When in Celsius, “°C” follows the oven temperature.
Options
The OPTIONS selection key allows you access to 7 hidden
functions within the Electronic Oven Control. These hidden
functions allow you to change the oven temperature between
Fahrenheit and Celsius, turn the audible signals and prompts on
and off, and adjust the oven calibration. The Sabbath Mode is
also set using the OPTIONS selection key.
To U se : Touch OPTIONS. The oven display will scroll through the
various options, starting at 1 and ending automatically at 7. You
can also touch the Options key repeatedly to manually scroll
through the list of options.
OPTIONS HIDDEN FUNCTION
1 Fahrenheit and Celsius conversion
2Sound On/Off
3 Sound High/Low
4 End tone On/Off
5* Dehydrate
6 Oven temperature calibration
7** Sabbath Mode
Three chimes
■ When timer reaches zero
Includes using the Timer for functions other than cooking.
Ton e Vo lu me
The volume is preset at high, but can be changed to low.
To Change: Touch OPTIONS and then “3” to toggle volume
between high and low settings.
All Tones
All tones are preset on, but can be turned off.
To Turn Off/On: Touch OPTIONS and then “2” to toggle tones
between on/off settings.
End-of-Cycle and Reminder Tones
The 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 Tu r n To ne s O f f/ On : Touch OPTIONS and then “4” to turn On.
Touch OPTIONS and then “4” to turn Off.
*On convection models
**Sabbath Mode must be enabled
Timer
The Timer can be set in minutes and seconds or hours and
minutes and counts down the set time.
NOTE: The Timer does not start or stop the oven.
To S et :
1. Touch TIMER SET/START.
Touch again to switch between MIN/SEC and HR/MIN.
If no action is taken, the control will continue to wait for a
length of time to be entered.
2. Touch the number keys to set the length of time.
3. Touch TIMER SET/START.
If the key is not touched, the control will continue to wait for
Timer Set/Start to be touched.
When the set time ends, if enabled, end-of-cycle tones will
continuously repeat until the Timer Off key is touched.
4. Touch TIMER OFF anytime to cancel the Timer or stop the
reminder tones.
If UPPER OVEN OFF or LOWER OVEN OFF key is touched,
the respective oven will turn off; however, the timer can only
be turned off using the Timer Off key.
6
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
OFF and OVEN LIGHT keys will function.
The Control Lock is preset unlocked, but can be locked.
To Lock Control: Touch and hold START for approximately
5 seconds, until “control locked” appears on the lower text line
and a lock icon appears in the display.
To Unlock Control: Repeat to unlock and remove “control
locked” and lock icon 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
(AUTOMATIC °C CHANGE)
10°F (5°C) ...a little more
20°F (10°C) ...moderately more
30°F (15°C) ...much more
0°F (0°C) default setting
-10°F (-5°C) ...a little less
-20°F (-10°C) ...moderately less
-30°F (-15°C) ...much less
COOKS FOOD
To Adjust Oven Temperature Calibration:
1. Touch OPTIONS and then “6” to set the calibration.
2. On double ovens only, touch UPPER OVEN or LOWER OVEN
to select oven.
Each oven calibration can be independently set.
3. Touch “3” to increase and “6” to decrease the temperature.
4. Touch START to end calibration.
Sabbath Mode
The Sabbath Mode sets the oven(s) 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, only the number and start keys
will function, 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(s) will remain in Sabbath Mode but will no longer be actively
cooking. The “ON” indicator will no longer be lit. Touch OFF to
return to normal operating mode (non-Sabbath Mode, not
cooking).
To Activate:
Before the Sabbath Mode can be regularly set, the oven(s) must
first be enabled with a one time only setup. On double oven
models, the following steps will enable both ovens.
1. On double ovens, open the upper or lower oven door.
On single ovens, open the oven door.
2. On double ovens, touch UPPER OVEN OFF or LOWER OVEN
OFF.
On single ovens, touch OFF.
3. Touch the number keys 7, 8, 9, 6, in this order.
4. Touch START to activate.
“SABBATH ENABLED” will appear on the display and remain
for approximately 5 seconds. You may also touch OFF,
UPPER OVEN OFF or LOWER OVEN OFF to clear the display.
5. Close oven door.
To Deactivate:
The oven(s) can be disabled of the ability to set the Sabbath
Mode by repeating the previous steps. See the “To Activate”
section. When disabled “SABBATH DISABLED” will appear on
the display and remain on for approximately 5 seconds.
The Sabbath Mode cannot be regularly set until re-enabled.
On double oven models these steps will disable both ovens.
To Regularly Set, Untimed:
Sabbath Mode must be enabled before starting the Bake cycle.
See the “To Activate” section.
1. On double ovens only, touch UPPER OVEN or LOWER OVEN.
Each oven can be independently set.
2. Touch BA K E.
Touch the number keys 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. Touch STA RT.
4. Touch OPTIONS and then number key “7.” “SABBATH
MODE” will appear on 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.
Sabbath Mode must be enabled before starting the Bake cycle.
See the “To Activate” section.
1. On double ovens only, touch UPPER OVEN or LOWER OVEN.
Each oven can be independently set.
2. Touch BA K E.
Touch the number keys 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. Touch COOK TIME.
7
4. Touch the number keys to enter the length of Sabbath Mode
time, up to 11 hours 59 minutes.
5. Touch START. The oven will begin a timed bake cycle.
The start time and stop time will appear on the display.
6. Touch OPTIONS and then touch number key “7.” “SABBATH
MODE” will appear on the oven display.
7. When the stop time is reached, the oven will automatically
turn off. The oven control will remain in Sabbath Mode until
the Off button is touched.
Temperature Change
The oven temperature can be changed when the oven(s) are 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. It may take up to one-half
hour for the oven to change temperature.
Number keys 1 through 0 represent temperatures.
Use the following chart as a guide.
NUMBER KEY OVEN TEMPERATURE
1 170°F (77°C)
2 200°F (95°C)
NUMBER KEY OVEN TEMPERATURE
3 225°F (107°C)
4 250°F (120°C)
5 300°F (149°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)
To Change Temperature:
Initially on double ovens, the cavities can be set for independent
temperatures. However, once Sabbath Mode is running, if the
temperature is changed both cavities will use the new
temperature.
1. Touch the number key from the chart.
2. Touch STA RT.
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.
Aluminum Foil
IMPORTANT: To avoid permanent damage to the oven bottom
finish, do not line the oven bottom with any type of foil, liners or
cookware.
■ For best cooking results, do not cover entire rack with foil
because air must be able to move freely for best cooking
results.
■ To catch spills, place foil on rack below dish. Make sure foil is
at least ½" (1.3 cm) larger than the dish and that it is turned
up at the edges.
Positioning Racks and Bakeware
IMPORTANT: To avoid permanent damage to the porcelain
finish, do not place food or bakeware directly on the oven door or
bottom.
RACKS
■ Position racks before turning on the oven.
■ 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.
5
4
3
2
1
FOOD RACK POSITION(S)*
Large roasts, turkeys, angel food,
bundt cakes, quick breads, pies
Yeast breads, casseroles, meat and
poultry
Cookies, biscuits, muffins, cakes 2 or 3
*On models with the CleanBake™ feature, foods may be placed
on a lower rack position.
1 or 2
2
BAKEWARE
Hot air must be able to circulate around food to cook evenly, so
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.
POSITION ON 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.
8
Bakeware
D
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 slightly.
■ Use suggested baking time.
■ For pies, breads and casseroles,
use temperature recommended in
recipe.
■ Place rack in center of oven.
■ Place in the bottom third of oven.
■ May need to increase baking time.
■ May need to increase baking time.
Oven Vent(s)
A
B
C
E
F
G
Single and Double Oven
A. Control panel
B. Oven vent
C. Single oven or upper double oven
D. Warm air
Double Oven
D. Warm air
E. Upper oven
F. O ve n ve nt
G. Lower oven
The oven vent(s) should not be blocked or covered since they
allow the release of hot air and moisture from the oven. Blocking
or covering vents will cause poor air circulation, affecting cooking
and cleaning results.
Baking and Roasting
A
Stoneware/Baking
■ Follow manufacturer’s instructions.
stone
■ Crisp crusts
Ovenproof
glassware, ceramic
■ May need to reduce baking
temperatures slightly.
glass or ceramic
■ Brown, crisp
crusts
Meat Thermometer
On models without a temperature probe, use a meat
thermometer to determine whether meat, poultry and fish, are
cooked to the desired degree of doneness. The internal
temperature, not appearance, should be used to determine
doneness. A meat thermometer is not supplied with this
appliance.
■ Insert the thermometer into the center of the thickest portion
of the meat or inner thigh and breast of poultry. The tip of the
thermometer should not touch fat, bone or gristle.
■ After reading the thermometer once, push it into the meat
½" (1.3 cm) more and read again. If the temperature drops,
cook the meat or poultry longer.
■ Check all meat, poultry and fish in 2 or 3 different places.
B
A. Broil elements
B. Bake element
During baking or roasting, the bake 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 heating
elements (bake and both broils) will turn off approximately
30 seconds after the door is opened. They will turn on again
approximately 30 seconds after 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. On double ovens only, touch UPPER OVEN or LOWER OVEN.
The cavity symbol will indicate which oven was chosen.
2. Touch BA K E.
Touch the number keys 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. Touch STA RT.
“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 begin displaying the temperature as it
increases.
When the set temperature is reached, if on, one tone will
sound.
9
4. Touch OFF, UPPER OVEN OFF or LOWER OVEN OFF when
finished cooking.
4. Touch OFF, UPPER OVEN OFF or LOWER OVEN OFF when
finished cooking.
Full and Center Broiling
A
A. Full broil
B. Center broil
Broiling uses direct radiant heat to cook food.
During full broiling, both the inner and outer broil elements heat.
During center 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 in approximately 30 seconds. When the oven door
is closed, the elements will come back on approximately
30 seconds later.
■ For best results, use a broiler pan and grid. It is designed to
drain juices and help avoid spatter and smoke.
If you would like to purchase a Broiler Pan Kit, it may be
ordered. See “Assistance or Service” section to order. Ask for
Part Number W10123240.
■ For proper draining, do not cover the grid with foil. The
bottom of the broiler 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. On double ovens only, touch UPPER OVEN or LOWER OVEN.
The cavity symbol will indicate which oven was chosen.
2. Touch BROIL once for Full broiling, twice for Center broiling.
Touch the number keys 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).
3. Touch START.
The set oven temperature will appear on the oven display
until the oven is turned off.
B
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
Steak
1" to 1¹⁄₄" (2.5 cm to 3 cm) thick
medium-rare
medium
well-done
Pork
Pork chops
1" (2.5 cm) thick
medium 16-18
Lamb
Lamb chops
1" (2.5 cm) thick
medium-rare
medium
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
6.3 cm])
boneless pieces (4 oz. [113 g])
Fish
Fish
¹₂" to ³⁄₄" (1.25 to 2 cm) thick 6-9
*Place up to 12 patties, equally spaced, on broiler grid.
15-17
17-19
20-24
10-12
11-13
20-30
12-15
Proofing Bread
Proofing bread prepares dough for baking by activating the
yeast. Proofing twice is recommended unless the recipe directs
otherwise.
To Proof:
Before first proofing, place dough in a lightly greased bowl and
cover loosely with wax paper coated with shortening. Place on
rack guide 2, then place broiler pan on guide 1. See “Positioning
Racks and Bakeware” for diagram. Close door.
1. On double ovens only, touch UPPER OVEN or LOWER OVEN.
The cavity symbol will indicate which oven was chosen.
2. Touch BREAD PROOF. Display will show 100°F (38°C).
3. Touch STA RT.
Let dough rise until nearly doubled in size, check at 20 to
25 minutes. Proofing time may vary depending on dough type
and quantity.
10
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