KitchenAid KEMS378SWH00, KEMS378SSS00, KEMS378SBL00, KEMS308SWH00, KEMS308SSS00 Owner’s Manual

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SUPERBA ®BUILT-IN ELECTRIC

CONVECTION OVEN

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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

FOUR ELECTRIQUE A CONVECTION

ENCASTRE SUPERBA ®

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

www.KitchenAid.ca

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

Models/Modeles KEMS308 KEMS378

8304358

TABLE OF CONTENTS

TABLE DES MATIERES

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

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

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

Display(s) ...................................................................................... 5

Start .............................................................................................. 5

Off ................................................................................................. 5

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

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

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

Options (combination oven models) ............................................ 6

Timer ............................................................................................. 6

Control Lock ................................................................................. 6

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

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

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

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

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

Roll-Out Rack ............................................................................... 8

Bakeware ...................................................................................... 9

Meat Thermometer ....................................................................... 9

Oven Vent ................................................................................... 10

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

Full and Center Broiling .............................................................. 10

Convection Cooking ................................................................... 11

Convection Bake ........................................................................ 11

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

Convection Broil ......................................................................... 13

EasyConvect TM Conversion ......................................................... 13

Proofing Bread ........................................................................... 13

Temperature Probe .................................................................... 14

Timed Cooking ........................................................................... 14

Dehydrating (on convection models, closed door) .................... 15

OVEN CARE .................................................................................. 15

Self-Cleaning Cycle .................................................................... 15

General Cleaning ........................................................................ 16

Oven Lights ................................................................................ 17

Oven Door .................................................................................. 17

TROUBLESHOOTING .................................................................. 18

ASSISTANCE OR SERVICE ......................................................... 19

In the U.S.A ................................................................................ 19

In Canada ................................................................................... 19

WARRANTY .................................................................................. 20

SECURITE DU FOUR ................................................................... 21

PIECES ET CARACTERISTIQUES .............................................. 22

COMMANDE ELECTRONIQUE DU FOUR ................................. 23

Afficheur(s) .................................................................................. 23

Mise en marche .......................................................................... 24

Arr_t ............................................................................................ 24

Horloge ....................................................................................... 24

Signaux sonores ......................................................................... 24

Fahrenheit et Celsius .................................................................. 24

Options (modeles de fours combines) ....................................... 24

Minuterie ..................................................................................... 25

Verrouillage des commandes ..................................................... 25

Commande de la temperature du four ...................................... 25

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

UTILISATION DU FOUR ............................................................... 26

Papier d'aluminium ..................................................................... 26

Positionnement des grilles et des ustensiles de cuisson .......... 26

Grille coulissante ........................................................................ 27

Ustensiles de cuisson ................................................................ 28

Thermometre a viande ............................................................... 28

Event du four .............................................................................. 29

Cuisson au four et rGtissage ...................................................... 29

Cuisson au gril complet et central ............................................. 29

Cuisson par convection ............................................................. 30

Cuisson au four par convection ................................................. 30

RGtissage par convection .......................................................... 31

Cuisson au gril par convection ................................................... 32

Conversion de la temperature de

convection EasyConvect TM. ......................................................... 32

Levee du pain ............................................................................. 33

Sonde thermometrique .............................................................. 33

Cuisson minutee ......................................................................... 34

Deshydratation (modeles a convection - porte fermee) ............ 34

ENTRETIEN DU FOUR ................................................................. 35

Programme d'autonettoyage ..................................................... 35

Nettoyage genGral ...................................................................... 36

Lampes du four .......................................................................... 37

Porte du four ............................................................................... 37

DEPANNAGE ................................................................................. 38

ASSISTANCE OU SERVICE ......................................................... 39

GARANTIE ..................................................................................... 39

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.

A. Electronic oven control B. Upper microwave oven

(combination oven models only)

C. Oven vent D. Broil elements (not shown)

E.CleanBake TM bake element

(hidden beneath floor panel)

F Automatic oven light switch

G. Oven door lock latch

H. Temperature probe jack

J,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)

F,G

I J

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 O

E F G H

A. Oven settings

B. Lower oven display C. Timer

D. Number keys E. EasyConvect TM conversion

Lower Oven Display (combination oven models) A. Oven cavity symbol B. Time of day, timer display

F. Convection cooking settings

G. Oven light

H. Self-clean

I. Timed cooking

J. Off

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

Lower Oven Display (combination oven models) When the lower oven is in use, this display shows the oven

temperature, heat source(s) and start time. In addition, during Timed Cooking, this display shows a time countdown and the stop time (if entered).

If "Err" appears on the lower oven display, an error condition has occurred. Call for service. See the "Assistance or Service" section.

Time of Day, Timer Display When the lower oven is not in use, this display shows the time of

day or time countdown. Upper Microwave Oven Display (combination oven models) When the upper microwave oven is in use, this display shows the

upper oven heat source(s), cooking power, quantities, weights and/or help prompts and time countdown.

K. Start/control lock

L. Clock set/start

M. Options

N. Microwave controls

(see separate Use and Care Guide)

O. Upper microwave oven display

Upper Microwave Oven Display (combination oven models) A. Microwave oven cavity symbol B. Timer display

If "Err" appears on the lower oven display, an error condition has occurred. Call for service. See the "Assistance or Service"

section. When the upper microwave oven is not in use, this display is

blank.

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 lower oven display as a reminder. Depending on your model, if the Start key is not touched within 5 minutes after touching another key, the lower oven display will return to inactive mode and the programmed

function will be canceled.

The lower oven OFF key stops 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.

Thisisa12-hourclock.Beforesetting,makesuretheoven(s), TimerandTimedCookingareoff.

ToSet:

1. TouchCLOCKSET/START.

2. Touchthenumberkeystosetthetimeofday.

3. TouchCLOCKSET/STARTagain.

Tonesareaudiblesignals,indicatingthefollowing: Onebeep

• Validkeytouch

• Ovenispreheated

• Functionhasbeenentered

One chime

• Preheat cycle has been completed

Three beeps

• Invalid keytouch

• End of a cooking cycle

Three chimes

• When timer reaches zero Includes using the Timer for functions other than cooking.

The OPTIONS selection key allows you access to 8 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 8. 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 8 Turntable On/Off

*On convection models

**Sabbath Mode must be enabled

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.

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 Set:

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 OFF key is touched, the oven will turn off; however, the timer can be turned off only by using the Timer Off key.

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.

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. Touch 3 to increase the temperature or touch 6 to decrease the temperature.

3. Touch START to end calibration.

The Sabbath Mode sets the oven to remain on in a bake setting until turned off. A timed Sabbath Mode can also be set to keep the oven on for only part of the Sabbath.

When the Sabbath Mode is set, 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 lower oven display throughout the Sabbath

Mode. When the Sabbath Mode is set the upper oven is disabled and no

function is allowed. When the oven door is opened or closed, the oven light will not turn on or off and the heating elements will not turn on or off immediately.

If a power failure occurs when the Sabbath Mode is set, the oven will 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 must

first be enabled with a one time only setup.

1. Open the oven door.

2. Touch OFR

3. Touch the number keys 7, 8, 9, 6, in this order.

4. Touch START to activate. "SABBATH ENABLED" will appear on the display.

5. Touch OFF to clear the display.

6. Close oven door.

To Deactivate: The oven 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.

To Regularly Set, Untimed: Sabbath Mode must be enabled before starting the Bake cycle.

See the "To Activate" section.

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).

2. Touch START.

3. Touch OPTIONS and then number key "7." "SABBATH MODE" will appear on the lower 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.

f. 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).

2. Touch COOK TIME.

3. Touch the number keys to enter the length of Sabbath Mode time, up to 9 hours 59 minutes.

4. Touch START. The oven will begin a timed bake cycle. The start time and stop time will appear on the lower oven

display.

5. Touch OPTIONS and then touch number key "7." "SABBATH MODE" will appear on the lower oven display.

6. 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 is in the

Sabbath Mode. No tones will sound, and the display will not change. The heating elements will not turn on or off for a random time, anywhere from 16 to 24 seconds. It may take up to one-half hour for the oven to change temperature.

Number keys 1 through 0 represent temperatures.

Usethefollowingchartasaguide.

NUMBER KEY OVEN TEMPERATURE

Traditional Cooking

FOOD RACK POSITION*

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:

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.

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

Yeast breads, casseroles, meat and 2 poultry

Cookies, biscuits, muffins, cakes 2 or 3

*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.

IMPORTANT: To avoid permanent damage to the oven bottom finish, do not line the oven bottom with any type of foil, liners or

cookware.

• Do not cover entire rack with foil because air must be able to move freely for best cooking results.

• To catch spills, place foil on rack below dish. Make sure foil is at least 1/2"(1.3 cm) larger than the dish and that it is turned up at the edges.

IMPORTANT: To avoid permanent damage to the porcelain finish, do not place food or bakeware directly on the oven door or

bottom.

RACKS 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 ......

3....

1........

2 Side by side or slightly staggered. 3 or 4 Opposite corners on each rack. Make sure

that no bakeware piece is directly over another.

The 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 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.

A. Roll-out rack B. Sliding shelf

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. Sliding sheff 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 bakeware material affects cooking results. Follow manufacturer's recommendations and use the bakeware size

recommended in the recipe. Use the following chart as a guide.

BAKEWARE/ RECOMMENDATIONS RESULTS

Light colored • Use temperature and time

aluminum recommended in recipe.

• Light golden crusts

• Even browning

Dark aluminum and •

other bakeware with dark, dull and/or

nonstick finish •

• Brown, crisp • crusts

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.

Insulated cookie

sheets or baking pans

• Place in the bottom third of oven.

• May need to increase baking time.

• Little or no bottom

browning

Stainless steel

• May need to increase baking time.

• Light, golden crusts

• Uneven browning

Stoneware/Baking

• Follow manufacturer's instructions.

stone

• Crisp crusts

Ovenproof glassware, ceramic

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

glass or ceramic

• Brown, crisp crusts

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.

On models without a temperature probe, use a meat thermometer to determine doneness of meat, poultry and fish. The internal temperature, not appearance, should be used to determine doneness. A meat thermometer is not supplied with this appliance.

• Insert the thermometer into the center of the thickest portion of the meat or inner thigh or breast of poultry. The tip of the thermometer should not touch fat, bone or gristle.

• After reading the thermometer once, push it into the meat 1/2"(1.3 cm) more and read again. If the temperature drops, cook the meat or poultry longer.

• Check all meat, poultry and fish in 2 or 3 different places.

B ! ............

i ( )

c .....................[,

A. Upper microwave oven B. Oven vent

C. Lower oven

The oven vent should not be blocked or covered since it allows the release of hot air and moisture from the lower oven. Blocking

or covering lower oven vent will cause poor air circulation, affecting cooking and cleaning results. Do not set plastics, paper

or other items that could melt or burn near the lower oven vent.

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. 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).

2. 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.

3. Touch OFF when finished cooking.

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.

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).

2. Touch START. The set oven temperature will appear on the oven display

until the oven is turned off.

3. Touch 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 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 21/2'' [5 cm to 20-30

6.3 cm]) boneless pieces (4 oz. [113 g]) 12-15

Fish

Fish 1/2"to¾"

(1.25 to 2 cm) thick 6-9

*Place up to 12 patties, equally spaced, on broiler grid.

In a convection oven, the fan-circulated hot air continually distributes heat more evenly than the natural movement of air in a standard thermal oven. This movement of hot air helps maintain a consistent temperature throughout the oven, cooking foods more evenly, crisping surfaces while sealing in moisture and yielding

crustier breads. Most foods can be cooked by lowering cooking temperatures

25°F to 50°F (14°C to 28°C), and cooking time can be shortened by as much as 30 percent, especially for large turkeys and roasts.

• It is important not to cover foods with lids or aluminum foil so that surface areas remain exposed to the circulating air, allowing browning and crisping.

• Keep heat loss to a minimum by opening the oven door only when necessary•

• Choose cookie sheets without sides and roasting pans with lower sides to allow air to move freely around the food.

• Test baked goods for doneness a few minutes before the minimum cooking time with an alternative method such as using a toothpick.

• Use a meat thermometer or the temperature probe to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 places.

A. 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. 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. 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).

2. 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.

3. Touch OFF when finished cooking.

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

Convection roasting can be used for roasting meats and poultry, or for baking yeast breads and loaf cakes using a single rack. During convection roasting, the CleanBake TM and broil elements will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air.

If the oven door is opened during convection roasting, the 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.

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.

--B

CONVECTION ROASTING CHART

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

1 Ib [454 g]}

Beef, Rack Position 2 Rib Roast

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

Rib Roast

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

Rump,

Sirloin Tip Roast

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

Meat Loaf 20-25 325°F (163°C) 165°F (74°C)

Veal, Rack Position 2

Loin, Rib, Rump

Roast

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

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

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

Cooked

t )

A. Roasting rack

B. Broiler grid C. Broil pan

1. 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).

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.

3. Touch OFF when finished cooking.

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°O) 180°F (82°0) (1.5-2.2 kg)

5-7 Ibs 15-20 325°F (163°O) 180°F (82°0) (2.2-3.1 kg)

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