KitchenAid KEBS208SWH00, KEBS278SWH00, KEBS278SSS00, KEBS278SBL00, KEBS277SWH00 Owner’s Manual
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SUPERBA ®BUILT-IN ELECTRIC CONVECTION
SINGLE AND DOUBLE OVENS
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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
FOURS ELECTRIQUES A CONVECTION
SIMPLES ET DOUBLES, ENCASTRES SUPERBA ®
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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
Models/Modeles KEBS107 KEBS177 KEBS207 KEBS208 KEBS277 KEBS278
8304324
TABLE OF CONTENTS
TABLE DES MATIERES
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
(single, upper and, on some models, lower oven) ..................... 12
Convection Bake ........................................................................ 12
Convection Roast ....................................................................... 12
Convection Broil ......................................................................... 14
Easy Convect TM Conversion
(single, upper and, on some models, lower oven) ..................... 14
Proofing Bread ........................................................................... 15
Temperature Probe
(single, upper and, on some models, lower oven) ..................... 15
Timed Cooking ........................................................................... 16
Dehydrating (on convection models, closed door) .................... 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
In Canada ................................................................................... 21
WARRANTY .................................................................................. 22
SECURITE DU FOUR ................................................................... 23
PIECES ET CARACTERISTIQUES .............................................. 24
COMMANDE ELECTRONIQUE DU FOUR ................................. 25
Afficheur ..................................................................................... 25
Mise en marche .......................................................................... 26
Arr_t du four inferieur, arr_t du four superieur et arr_t ............... 26
Horloge ....................................................................................... 26
Signaux sonores ......................................................................... 26
Fahrenheit et Celsius .................................................................. 26
Options ....................................................................................... 26
Minuterie ..................................................................................... 27
Verrouillage des commandes ..................................................... 27
Commande de la temperature 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
Thermometre a viande ............................................................... 31
Event(s) du four .......................................................................... 31
Cuisson au four et r6tissage ...................................................... 32
Cuisson au gril complet et central ............................................. 32
Cuisson par convection (four simple et superieur et,
sur certains modeles, four inferieur) ........................................... 33
Cuisson au four par convection ................................................. 33
R6tissage par convection .......................................................... 34
Cuisson au gril par convection ................................................... 35
Conversion de la temperature de convection
EasyConvect TM (four simple et superieur et,
sur certains modeles, four inferieur ............................................ 36
Levee du pain ............................................................................. 36
Sonde thermometrique (four simple et superieur et,
sur certains modeles, four inferieur) ........................................... 37
Cuisson minutee ......................................................................... 37
Deshydratation (modeles a convection - porte fermee) ............ 38
ENTRETIEN DU FOUR ................................................................. 39
Programme d'autonettoyage ..................................................... 39
Nettoyage gen6ral ...................................................................... 40
Lampes du four .......................................................................... 41
Porte du four ............................................................................... 41
DI_PANNAGE ................................................................................. 42
ASSISTANCE OU SERVICE ......................................................... 43
GARANTI E ..................................................................................... 43
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 Iowqevel 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
A. Electronic oven control
B. Oven vent
C. Broil elements (not shown)
D. CleanBake TM 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. TH.E. TM (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)
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 E F
_ CONVECT
Bake I Broil I Roast _ ..........
M
A. Oven settings
B. Upper or lower oven selectors
(double oven models only)
C. Oven display
D. Timer
/
/
K
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
C
A
Upper Ow_
H G
J. Timed cooking
t£ Self-clean
L. Oven light
M. Convection cooking settings
N. EasyConvect TM conversion
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
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 OFR
Three beeps
• Invalid keytouch
• 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.
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.
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.
Tone Volume
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.
The temperature is preset in Fahrenheit, however it can be
changed to Celsius.
To Change: 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.
This is a 12-hour clock. Before setting, make sure the oven(s),
Timer and Timed Cooking are off.
To Set:
1. Touch CLOCK SET/START.
2. Touch the number keys to set the time of day.
3. Touch CLOCK SET/START again.
Tones are audible signals, indicating the following:
One beep
• Valid keytouch
• Oven is preheated
• Function has been entered
One chime
• Preheat cycle has been completed
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 Use: 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
2 Sound 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
TheTimercanbesetinminutesandsecondsorhoursand
minutesandcountsdownthesettime.
NOTE:TheTimerdoesnotstartorstoptheoven,
ToSet:
1. TouchTIMERSET/START.
TouchagaintoswitchbetweenMIN/SECandHR/MIN.
Ifnoactionistaken,thecontrolwillcontinuetowaitfora
lengthoftimetobeentered.
2. Touchthenumberkeystosetthelengthoftime.
3. TouchTIMERSET/START.
Ifthekeyisnottouched,thecontrolwillcontinuetowaitfor
TimerSet/Starttobetouched.
Whenthesettimeends,ifenabled,end-of-cycletoneswill
continuouslyrepeatuntilthe"TimerOff'keyistouched.
4. TouchTIMEROFFanytimetocanceltheTimerorstopthe
remindertones.
IfUPPEROVENOFForLOWEROVENOFFkeyistouched,
therespectiveovenwillturnoff;however,thetimercanbe
turnedoffonlybyusingtheTimerOffkey.
TheControlLockshutsdownthecontrolpanelkeystoavoid
unintendeduseoftheoven(s).TheControlLockwillremainset
afterapowerfailure,ifsetbeforethepowerfailureoccurs,
Whenthecontrolislocked,onlytheTIMERSET/START,TIMER
OFFandOVENLIGHTkeyswillfunction.
TheControlLockispresetunlocked,butcanbelocked.
ToLockControl:TouchandholdSTARTforapproximately
5seconds,until"controllocked"appearsonthelowertextline
andalockiconappearsinthedisplay.
ToUnlockControl:Repeattounlockandremove"control
locked"andlockiconfromthedisplay.
IMPORTANT:Donotuseathermometertomeasureoven
temperaturebecauseopeningtheovendoorduringcyclingmay
giveincorrectreadings.
Theovenprovidesaccuratetemperatures;however,itmaycook
fasterorslowerthanyourpreviousoven,sothetemperature
calibrationcanbeadjusted.ItcanbechangedinFahrenheitor
Celsius.
Aminussignmeanstheovenwillbecoolerbythedisplayed
amount.Theabsenceofaminussignmeanstheovenwillbe
warmerbythedisplayedamount.Usethefollowingchartasa
guide,
ADJUSTMENT °F COOKS FOOD
(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
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,
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 even 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 net 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
OFE
On single ovens, touch OFE
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 OFE
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 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 START.
4. Touch OPTIONS and then number key "7." "SABBATH
MODE" will appear on 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.
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°0)
3 225°F (107°O)
4 250°F (120°O)
5 300°F (149°O)
6 325°F (163°O)
7 350°F (177°O)
8 375°F (191 °C)
9 400°F (204°0)
0 450°F (232°0)
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 well-
ventilated room.
IMPORTANT: Do not line the oven bottom with any type of foil,
liners or cookware because permanent damage will occur to the
oven bottom finish.
• Do not cover entire rack with foil because air must be able to
move freely for best cooking results.
• To catch spills, place foil on rack below dish. Make sure foil is
at least 1/2"(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
NOTES:
• 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.
4 ..........
2 ................
Traditional Cooking
FOOD RACK POSITION*
Large roasts, turkeys, angel food, 1 or 2
bundt cakes, quick breads, pies
Yeast breads, casseroles, meat and 2
poultry
Cookies, biscuits, muffins, cakes 2 or 3
*On models with the CleanBake TM feature, foods may be placed
on a lower rack position.
Convection Cooking
OVEN SETTING NUMBER OF RACK
RACKS USED POSITION(S)
Convection Bake 1 1,2 or 3
Convection Bake 2 2 and 4
Convection Bake 3 1,3 and 5
Convection Roast 1 1,2 or 3
Convection Broil 1 3 or 4
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.
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.
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.
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.
The roll-out rack allows easy access to position and remove food
in the oven. It can be used in rack positions I to 4. Do not put the
roll-out rack in position 5 because it will not fit.
Open Position
A. Roll-out rack
B. Sliding shelf
Closed and Engaged Position
A. Roll-out rack
B. Sliding shelf
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 Ibs (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.
Thebakewarematerialaffectscookingresults.Follow
manufacturer'srecommendationsandusethebakewaresize
recommendedintherecipe.Usethefollowingchartasaguide.
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
Stoneware/Baking • Follow manufacturer's instructions.
stone
• Crisp crusts
Ovenproof • May need to reduce baking
glassware, ceramic temperatures 25°F (15°C).
glass or ceramic
• Brown, crisp
crusts
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
Y2"(1.3 cm) more and read again. Ifthe 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).
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.
A"--
[ [................. I
B
C--
O --
E
F--"
Single and Double Oven
A. Control panel
B. Oven vent
C. Single oven or upper double 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. Do not set plastics, paper or other items
that could melt or burn near the oven vent(s).
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 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).
( )
............
I ( )
I
Double Oven
D. Upperoven
E Oven vent
F Loweroven
A. Broil elements
B. Bake element
10
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.
r-.
d.
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.
• 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 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.
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 1_/4,,
(2.5 cm to 3 cm) thick
medium-rare 15-17
medium 17-19
well-done 20-24
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 2_/2'' [5 cm to 20-30
6.3 cm])
boneless pieces (4 oz., [113 g]) 12-15
Fish
Fish
_/2,,to 3/4,,
(1.25 to 2 cm) thick 6-9
*Place up to 12 patties, equally spaced, on broiler grid.
11
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.
f! ....... , ;, '
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 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, 1 tone will sound.
4. Touch OFE UPPER OVEN OFF or, on some models, LOWER
OVEN OFF when finished cooking.
A
A. TH.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
element and broil element 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.
A
B
A. Broil heat
B. Convec#on _n
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 fan
turns off immediately when the door is opened and turns on
immediately when the door is closed. Broil and bake 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.
12
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. 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, UPPER OVEN OFF or, on some models, LOWER
OVEN 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
medium 25-30 300°F (149°C)
well-done 30-35
140°F (60°C)
160°F (71°C)
170°F (77°0)
Rib Roast
(boneless)
rare 22-25
medium 27-30 300°F (149°C)
well-done 32-35
140°F (60°C)
160°F (71°C)
170°F (77°0)
Rump,
Sirloin Tip
Roast
rare 20-25 300°F (149°C)
medium 25-30
well-done 30-35
Meat Loaf 20-25 325°F (163°C)
140°F (60°0)
160°F (71°C)
170°F (77°0)
165°F (74°0)
FOOD/RACK COOK TIME OVEN TEMP. INTERNAL
POSITION (min. per FOOD TEMP.
1 Ib [454 g])
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)
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°O) 180°F (82°0)
(0.5-0.7 kg)
*Do not stuff poultry when convection roasting.
13
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 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•
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•
SETTING FOODS
BAKED GOODS Biscuits, Breads: quick and yeast,
Cakes and Cookies
Casseroles: including frozen entrees and
souffles
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 Use:
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 START.
"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.
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