KitchenAid KEBS207SSS, KEBS177SBL, KEBS278SWH, KEBS107SWH, KEBS107SSS Owners Manual

SUPERBA® BUILT-IN ELECTRIC CONVECTION

SINGLE AND DOUBLE OVENS

Use & Care Guide

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

or visit our website at www.kitchenaid.com

In Canada, call for assistance, installation and service, call: 1-800-807-6777

or visit our website at www.KitchenAid.ca

FOURS ÉLECTRIQUES À CONVECTION

SIMPLES ET DOUBLES, ENCASTRÉS SUPERBA

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...

www.KitchenAid.ca

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

®

Models/Modèles KEBS107 KEBS177 KEBS207 KEBS277 KEBS208 KEBS278

W10162180A

TABLE OF CONTENTS

TABLE DES MATIÈRES

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

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

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

Display..........................................................................................6

Start..............................................................................................6

Lower Oven Off, Upper Oven Off and Off ...................................6

Clock ............................................................................................ 6

Tones............................................................................................ 6

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

Options.........................................................................................6

Timer.............................................................................................7

Control Lock................................................................................. 7

Oven Temperature Control ..........................................................7

Sabbath Mode..............................................................................7

OVEN USE.......................................................................................8

Aluminum Foil...............................................................................8

Positioning Racks and Bakeware ................................................8

Roll-Out Rack...............................................................................9

Bakeware....................................................................................10

Meat Thermometer.....................................................................10

Oven Vent(s) ............................................................................... 10

Baking and Roasting..................................................................10

Full and Center Broiling..............................................................11

Convection Cooking...................................................................12

Convection Bake........................................................................12

Convection Roast.......................................................................12

Convection Broil.........................................................................14

EasyConvect

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

Temperature Probe ....................................................................15

Timed Cooking...........................................................................16

Dehydrating................................................................................16

OVEN CARE..................................................................................17

Self-Cleaning Cycle....................................................................17

General Cleaning........................................................................18

Oven Lights ................................................................................19

Oven Door ..................................................................................19

TROUBLESHOOTING ..................................................................20

ASSISTANCE OR SERVICE.........................................................21

In the U.S.A. ...............................................................................21

Accessories................................................................................21

In Canada ...................................................................................21

WARRANTY...............................................................................21

™

Conversion.........................................................14

SÉCURITÉ DU FOUR ...................................................................23

PIÈCES ET CARACTÉRISTIQUES ..............................................24

COMMANDE ÉLECTRONIQUE DU FOUR.................................25

Afficheur .....................................................................................25

Mise en marche..........................................................................26

Arrêt du four inférieur, arrêt du four supérieur et arrêt...............26

Horloge .......................................................................................26

Signaux sonores.........................................................................26

Fahrenheit et Celsius..................................................................26

Options .......................................................................................26

Minuterie.....................................................................................27

Verrouillage des commandes.....................................................27

Commande de la température du four ......................................27

Mode Sabbat..............................................................................27

UTILISATION DU FOUR...............................................................29

Papier d’aluminium.....................................................................29

Positionnement des grilles et des ustensiles de cuisson.........29

Grille coulissante ........................................................................30

Ustensiles de cuisson ................................................................31

Thermomètre à viande ...............................................................31

Évent(s) du four ..........................................................................31

Cuisson au four et rôtissage ......................................................32

Cuisson au gril complet et central .............................................32

Cuisson par convection .............................................................33

Cuisson au four par convection .................................................34

Rôtissage par convection ..........................................................34

Cuisson au gril par convection...................................................35

Conversion de la température de convection EasyConvect

Levée du pain.............................................................................36

Sonde thermométrique (four simple et supérieur et,

sur certains modèles, four inférieur)...........................................37

Cuisson minutée.........................................................................37

Déshydratation ...........................................................................38

ENTRETIEN DU FOUR.................................................................39

Programme d'autonettoyage .....................................................39

Nettoyage général ......................................................................40

Lampes du four ..........................................................................41

Porte du four...............................................................................41

DÉPANNAGE.................................................................................42

ASSISTANCE OU SERVICE.........................................................43

GARANTIE ....................................................................................43

™

...36

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

I
J

D

K

E

A. Electronic oven control
B. Oven vent
C. Broil elements (not shown)
D. CleanBake™ bake element

(hidden beneath floor panel)

E. Lower oven (on double oven models)

F. Automatic oven light switch

G. Oven door lock latch
H. Temperature probe jack (cavity with

convection element and fan only)

I. T.H.E.™ (Third Hidden Element)

convection element and fan
(in back panel)

J. Gasket

K. Model and serial number plate

(on right mounting rail)

Parts and Features not shown

Oven lights
Third oven rack (roll out rack)
Roasting rack
Tem p erat ure pr obe

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

N

A. Oven settings
B. Upper or lower oven selectors

(double oven models only)
C. Oven display
D. Timer

M

A

B

L

E. Number keys
F. Start/control lock

G. Upper and lower oven Off (double oven models)

Off (single oven models)

H. Options

I. Clock set/start

K

C

D

J

J. Timed cooking

K. Self-clean

L. Oven light

M. Convection cooking settings

N. EasyConvect™ conversion

E

I

H

F

G

C

A

B

B

Double Oven Display

A. Upper oven cavity symbol
B. Lower oven cavity symbol
C. Time of day, timer display

Single Oven Display

A. Oven cavity symbol
B. Time of day, timer display

5

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.

Three beeps

■ Invalid key touch

■ End of a cooking cycle

Three chimes

■ When timer reaches zero

Includes using the Timer for functions other than cooking.

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).

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

When the oven(s) are not in use 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. If the Start key is not touched within 5 minutes after
touching another key, the oven display will return to inactive
mode and the programmed function will be canceled.

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.

Ton e Vol um e

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 Turn Tones Off/On: Touch OPTIONS and then “4” to turn On.
Touch OPTIONS and then “4” to turn Off.

Fahrenheit and Celsius

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

To Ch an g 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.

Clock

This is a 12-hour clock. Before setting, make sure the oven(s),
Timer and Timed Cooking are off.

To S e t :

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

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 s e: 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 beep On/Off

5* Dehydrate

6 Oven temperature calibration

7** Sabbath Mode

*On convection models
**Sabbath Mode must be enabled

6

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 e t :

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 be
turned off only by using the “Timer Off” key.

To A dj us t O ve n Te mp er at ure C a li br at io n:

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).

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 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 B A KE.

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.

7

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 BAKE.

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.

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)

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 START.

OVEN USE

Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.

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

IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off. Exposure to the fumes may result in death to
certain birds. Always move birds to another closed and well­ventilated room.

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 position racks with bakeware on them.

■ Make sure racks are level.

To move a rack, pull it out to the stop position, raise the front
edge, then lift out. Use the following illustration and charts as a
guide.

5
4
3
2

1

Traditional Cooking

FOOD RACK POSITION*

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

8

Convection Cooking

OVEN SETTING NUMBER OF

RACKS USED

Convection Bake 1 1, 2 or 3

Convection Bake 2 1 or 2 and 4

Convection Bake 3 1, 3 and 5

Convection Roast 1 1, 2 or 3

Convection Broil 1 3 or 4

RACK
POSITION(S)

BAKEWARE

To cook food evenly, hot air must be able to circulate. For
traditional cooking, allow 2" (5 cm) of space around bakeware
and oven walls. For convection cooking, allow 1" (2.5 cm) of
space around bakeware and oven walls. Use the following chart
as a guide.

To Remove Roll-Out Rack:

1. Slide the rack in completely so that it is closed and engaged

with the sliding shelf.

2. Using 2 hands, lift up on the front edge of the rack and the

sliding shelf together. Slowly push both to the back wall of the
oven so the front edge of the sliding shelf sits on the rack
guide located on the sides of the oven.

The front edge of the rack and the sliding shelf should be
higher than the back edge.

A

B

NUMBER
OF PAN(S)

1 Center of rack.

2 Side by side or slightly staggered.

3 or 4 Placement that gives best result. Make sure that

POSITION ON RACK

no bakeware piece is directly over another.

Roll-Out Rack

The roll-out rack allows easy access to position and remove food
in the oven. It can be used in rack positions 1 through 4. Do not
put the roll-out rack in position 5 because it will not fit.

Open Position

A

A. Roll-out rack
B. Sliding shelf

Closed and Engaged Position

A

B

A. Roll-out rack
B. Sliding shelf

B

C

A. Sliding shelf
B. Rack guide
C. Roll-out rack

3. Using 2 hands, lift up the back of the rack and the sliding

shelf so that the back and front are level on the rack guide.

4. Pull the rack and the sliding shelf out.

To Replace Roll-out Rack

1. Using 2 hands, grasp the front of the closed rack and the

sliding shelf. Place the closed rack and the sliding shelf on
the rack guide.

2. Slowly push the rack and the sliding shelf to the back of the

oven until the back edge of the sliding shelf drops.

3. Pull the rack and the sliding shelf slightly forward until the

front edge drops and the sliding shelf is on the rack guide.

To avoid damage to the sliding shelves, do not place more than
25 lbs (11.4 kg) on the rack.

Do not clean the roll-out rack in a dishwasher. It may remove the
rack’s lubricant and affect its ability to slide.

See the “General Cleaning” section for more information.

9

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

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.

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

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.

Double Oven

D. Warm air

E. Upper oven
F. O ve n v e n t

G. Lower oven

Stainless steel

■ Light, golden

■ May need to increase baking time.

crusts

■ Uneven browning

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.

Baking and Roasting

A

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 B A KE.

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).

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3. Touch 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 begin displaying the temperature as it
increases.

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

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.

B

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 STA RT.

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

4. Touch OFF, UPPER OVEN OFF or LOWER OVEN OFF when

finished cooking.

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
¹₂" 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

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Convection Cooking

(single, upper and, on some models, lower oven)

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 using a method such as a toothpick.

WARNING

Burn Hazard

Use an oven mitt to remove temperature probe.

Do not touch broil element.

Failure to follow these instructions can result in burns.

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

If the oven door is opened during convection baking, the fan
turns off immediately when the door is opened and turns on
immediately when the door is closed. Convection, Bake and Broil
(only during preheating) elements will turn off approximately
30 seconds after the door is opened. They will turn on again
approximately 30 seconds after 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. On double ovens only, touch UPPER OVEN or LOWER OVEN.

The cavity symbol indicates which oven was chosen.

2. Touch CONVECTION BAKE.

Touch the number keys to enter a temperature other than
325°F (163°C). The convection 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 show the oven temperature increasing.

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

4. Touch OFF, UPPER OVEN OFF or, on some models, LOWER

OVEN OFF when finished cooking.

■ Use a meat thermometer or the temperature probe to

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

Convection Bake

A

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

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

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

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

Convection Roast

A

B

C

A. Broil heat
B. Convection fan
C. Bake heat

Convection roasting can be used for roasting meats and poultry,
or for baking yeast breads and loaf cakes using a single rack.
During convection roasting, the broil, convect, and CleanBake™
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 fan
turns off immediately when the door is opened and turns on
immediately when the door is closed. Bake, broil, and convect
elements will turn off approximately 30 seconds after the door is
opened. They will turn on again approximately 30 seconds after
the door is closed.

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

need to be reduced also.

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To Convection Roast:

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

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

A

FOOD/RACK
POSITION

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

Veal, Rack Position 2

Loin, Rib,
Rump
Roast

medium
well-done

25-35
30-40

OVEN TEMP. INTERNAL

FOOD TEMP.

325°F (163°C) 160°F (71°C)

170°F (77°C)

B

C

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

1. On double ovens only, touch UPPER OVEN or, on some

models, LOWER OVEN.
The cavity symbol indicates which oven was chosen.

2. Touch CONVECTION ROAST.

Touch the number keys to enter a temperature other than
325°F (163°C). The convection roast range can be set
between 170°F and 500°F (77°C and 260°C).

3. Touch 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.

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

4. Touch OFF when finished cooking.
CONVECTION ROASTING CHART

FOOD/RACK
POSITION

COOK TIME
(min. per

OVEN TEMP. INTERNAL

FOOD TEMP.

1 lb [454 g])

Beef, Rack Position 2

Rib Roast

rare
medium
well-done

20-25
25-30
30-35

300°F (149°C)

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

Rib Roast
(boneless)
rare
medium
well-done

22-25
27-30
32-35

300°F (149°C)

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

Rump,
Sirloin Tip
Roast

rare
medium
well-done

Meat Loaf

20-25
25-30
30-35

20-25

300°F (149°C)

325°F (163°C)

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

165°F (74°C)

Pork, Rack Position 2

Loin Roast

30-40

325°F (163°C)

(boneless)

Shoulder

35-40

325°F (163°C)

Roast

Ham, Rack Position 2

Fresh

25-35

300°F (149°C)

(uncooked)

Fully

15-20

300°F (149°C)

Cooked

Lamb, Rack Position 2

Leg,
Shoulder
Roast

medium
well-done

25-30
30-35

300°F (149°C) 160°F (71°C)

Chicken*, Rack Position 2

Whole

3-5 lbs

20-25

325°F (163°C)

(1.5-2.2 kg)
5-7 lbs

15-20

325°F (163°C)

(2.2-3.1 kg)

Turkey*, Rack Positions 1 or 2

13 lbs and

10-15

300°F (149°C)
under
(5.85 kg)

Over 13 lbs

10-12

300°F (149°C)
(5.85 kg)

Cornish Game Hens*, Rack Position 2 or 3

1-1.5 lbs

50-60 325°F (163°C) 180°F (82°C)

(0.5-0.7 kg)

*Do not stuff poultry when convection roasting.

160°F-170°F
(71°C-77°C)

160°F-170°F
(71°C-77°C)

160°F (71°C)

160°F (71°C)

170°F (77°C)

180°F (82°C)

180°F (82°C)

180°F (82°C)

180°F (82°C)

13

Convection Broil

A

B

EasyConvect™ Conversion

(single, upper and, on some models, lower oven)

Convection temperatures and times differ from those of standard
cooking. The oven can automatically reduce standard recipe
temperatures and times for convection cooking.

The conversion may not be exact because foods are grouped in
general categories. To ensure optimal cooking results, the oven
will prompt a food check at the end of a non-delayed cook time.
Use the following chart as a guide.

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, fan turns
off immediately when door is opened and turns on again
immediately when door is closed. Broil elements 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 Convection Broil:

Before convection broiling, see “Full and Center 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. On double ovens only, touch UPPER OVEN or, on some

models, LOWER OVEN.
The cavity symbol indicates which oven was chosen.

2. Touch CONVECTION BROIL.

Touch the number keys 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).

3. Touch START.

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

4. Touch OFF, UPPER OVEN OFF or, on some models, LOWER

OVEN OFF when finished cooking.

SETTING FOODS

BAKED GOODS Biscuits, Breads: quick and yeast,

Cakes and Cookies
Casseroles: including frozen entrées and

soufflés

Fish

MEATS Baked potatoes

Chicken: whole and pieces, Meat loaf,
Roasts: pork, beef and ham

Turkey and large poultry are not included
because their cook times vary.

OTHER FOODS Convenience foods: french fries,

nuggets, fish sticks, pizza,

Pies: fruit and custard

To Us e :

Before using Convection Temperature Conversion for BAKED
GOODS and OTHER FOODS, allow the oven to preheat before
placing food in the oven.

1. On double ovens only, touch UPPER OVEN or, on some

models, LOWER OVEN.
The cavity symbol indicates which oven was chosen.

2. Touch BAKED GOODS, MEATS or OTHER FOODS.

3. Touch number keys to enter standard cook temperature.

4. Touch number keys to enter standard cook time.

5. Touch STA RT.

“CHECK FOOD AT” and the stop time will appear on the oven
display after preheating is complete.

When the stop time is reached, end-of-cycle tones will sound
if enabled. Open the door and check food.

6. Touch OFF, UPPER OVEN OFF or, on some models, LOWER

OVEN OFF when finished cooking.

14