KitchenAid KERS205TWH5, KERS205TWH4, KERS205TWH3, KERS205TWH2, KERS205TWH0 Owner’s Manual

...

®itchen_kid ®

ELECTRIC RANGE

ARCHITECT _ SERIES II

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

CUISINII RE I LECTRIQUE

ARCHITECT _, Sl_RIEII

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

www.KitchenAid.ca

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

Models/modUles KERK201 KERS205 YKERS205

W10168033A

TABLEOF CONTENTS

TABLEDES MATIERES

RANGE SAFETY ............................................................................. 3

The Anti-Tip Bracket .................................................................... 3

COOKTOP USE .............................................................................. 5

Cooktop Controls ......................................................................... 5

Double and Triple Elements ......................................................... 6

Warm Zone ................................................................................... 6

Ceramic Glass .............................................................................. 6

Coo kware ..................................................................................... 7

Home Canning ............................................................................. 7

ELECTRONIC OVEN CONTROL ................................................... 8

Electronic Control Pads ............................................................... 8

Oven Display ................................................................................ 8

Quickset Pads .............................................................................. 8

Clock ............................................................................................ 8

Timers ........................................................................................... 9

Locking the Oven Control and Oven Door .................................. 9

Oven Light .................................................................................... 9

Setup ............................................................................................ 9

OVEN USE ..................................................................................... 11

Aluminum Foil ............................................................................. 11

Bakeware .................................................................................... 12

Meat Thermometer ..................................................................... 12

Oven Vent ................................................................................... 12

Positioning Racks and Bakeware .............................................. 12

Bake ............................................................................................ 13

Broil ............................................................................................ 13

T.H.E.TM True Convection Cooking ............................................ 14

Convect Bake ............................................................................. 14

Convect Roast ............................................................................ 14

Convect Pastry ........................................................................... 15

Rapid Preheat ............................................................................. 15

Drying ......................................................................................... 15

Thaw and Serve ......................................................................... 17

More Options ............................................................................. 18

Favorites ..................................................................................... 19

Self-Cleaning Cycle .................................................................... 20

General Cleaning ........................................................................ 20

Oven Light .................................................................................. 22

Appliance Outlets ....................................................................... 22

Oven Door .................................................................................. 22

Storage Drawer .......................................................................... 22

TROUBLESHOOTING .................................................................. 23

ASSISTANCE OR SERVICE ......................................................... 24

In the U.S.A................................................................................ 24

Accessories ................................................................................ 24

In Canada ................................................................................... 24

WAR RANTY .................................................................................. 25

SI_CURITI_ DE LA CUISINIF:RE ................................................... 26

La bride antibasculement ........................................................... 26

UTILISATION DE LA TABLE DE CUlSSON ................................ 29

Commandes de latable de cuisson .......................................... 29

€:lements & double et triple dimension ....................................... 30

Zone de rechauffage .................................................................. 30

Vitroceramique ........................................................................... 31

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

Preparation de conserves & la maison ....................................... 32

COMMANDE I_LECTRONIQUE DU FOUR ................................. 32

Touches de commande electroniques ...................................... 33

Afficheur du four ......................................................................... 33

Touches de reglage rapide ........................................................ 33

Horloge ....................................................................................... 33

Minuteries ................................................................................... 33

Verrouillage de la commande du four et de la porte du four .....34

Lampe du four ............................................................................ 34

Reglage ....................................................................................... 34

UTILISATION DU FOUR ............................................................... 36

Papier d'aluminium ..................................................................... 36

Ustensiles de cuisson ................................................................ 37

Thermometre & viande ............................................................... 37

12ventdu four .............................................................................. 37

Positionnement des grilles et des ustensiles de cuisson .......... 37

Cuisson au four .......................................................................... 38

Cuisson au gril ............................................................................ 38

Cuisson par convection veritable T.H.E. TM ................................ 39

Cuisson au four par convection ................................................. 39

R6tissage par convection .......................................................... 40

Cuisson de p&tisseries par convection ...................................... 40

Prechauffage rapide ................................................................... 40

Sechage ...................................................................................... 41

Decongeler et servir ................................................................... 43

Plus d'options ............................................................................. 44

Recettes favorites ....................................................................... 45

Programme d'autonettoyage ..................................................... 46

Nettoyage gen6ral ...................................................................... 47

Lampe du four ............................................................................ 48

Prises pour appareils menagers ................................................ 49

Porte du four ............................................................................... 49

Tiroir de remisage ....................................................................... 49

DI_PANNAGE ................................................................................. 50

ASSISTANCE OU SERVICE ......................................................... 51

GARANTIE ..................................................................................... 51

RANGE 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.

The range will not tip during normal use. However, the range can tip if you apply too much force or weight to the open door without having the anti-tip bracket fastened down properly.

Tip Over Hazard

A child or adult can tip the range and be killed. Connect anti-tip bracket to rear range foot.

Reconnect the anti-tip bracket, if the range is moved. See the installation instructions for details.

Failure to follow these instructions can result in death or serious burns to children and adults.

Making sure the anti-tip bracket is installed:

"'Bracket

Anti-Tip

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.

• Slide range forward.

• Look for the anti-tip bracket securely attached to floor or wall.

• Slide range back so rear range foot is under anti-tip bracket.

iMPORTANT SAFETY iNSTRUCTiONS

WARN(NG: To reduce the risk of fire, electrical shock,

injury to persons, or damage when using the range, follow

basic precautions, including the following: [] WARNING: TO REDUCE THE RISK OF TIPPING OF

THE RANGE, THE RANGE MUST BE SECURED BY PROPERLY INSTALLED ANTI-TIP DEVICES. TO CHECK

IF THE DEVICES ARE INSTALLED PROPERLY, SLIDE RANGE FORWARD, LOOK FOR ANTI-TIP BRACKET SECURELY ATTACHED TO FLOOR OR WALL, AND SLIDE RANGE BACK SO REAR RANGE FOOT IS UNDER ANTI-TIP BRACKET.

[] CAUTION: Do not store items of interest to children in

cabinets above a range or on the backguard of a range - children climbing on the range to reach items could be seriously injured.

[] Proper Installation - Be sure the range is properly installed

and grounded by a qualified technician.

[] Never Use the Range for Warming or Heating the Room. [] Do Not Leave Children Alone - Children should not be left

alone or unattended in area where the range is in use. They should never be allowed to sit or stand on any part of

the range.

[] Wear Proper Apparel - Loose-fitting or hanging garments

should never be worn while using the range.

[] User Servicing - Do not repair or replace any part of the

range unless specifically recommended in the manual. All other servicing should be referred to a qualified technician.

[] Storage in or on the Range - Flammable materials should

not be stored in an oven or near surface units.

[] 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.

[] DO NOT TOUCH SURFACE UNITS OR AREAS NEAR

UNITS - Surface units may be hot even though they are dark in color. Areas near surface units may become hot

enough to cause burns. During and after use, do not touch, or let clothing or other flammable materials contact surface units or areas near units until they have had sufficient time

to cool. Among those areas are the cooktop and surfaces facing the cooktop.

[] Use Proper Pan Size - The range is equipped with one or

more surface units of different size. Select utensils having flat bottoms large enough to cover the surface unit heating element. The use of undersized utensils will expose a

portion of the heating element to direct contact and may result in ignition of clothing. Proper relationship of utensil to burner will also improve efficiency.

[] Never Leave Surface Units Unattended at High Heat

Settings - Boilover causes smoking and greasy spillovers that may ignite.

[] Make Sure Reflector Pans or Drip Bowls Are in Place -

Absence of these pans or bowls during cooking may subject wiring or components underneath to damage.

[] Protective Liners - Do not use aluminum foil to line surface

unit drip bowls or oven bottoms, except as suggested in

the manual. Improper installation of these liners may result

in a risk of electric shock, or fire.

[] Glazed Cooking Utensils - Only certain types of glass,

glass/ceramic, ceramic, earthenware, or other glazed utensils are suitable for range-top service without breaking due to the sudden change in temperature.

[] Utensil Handles Should Be Turned Inward and Not Extend

Over Adjacent Surface Units - To reduce the risk of burns,

ignition of flammable materials, and spillage due to unintentional contact with the utensil, the handle of a

utensil should be positioned so that it is turned inward, and does not extend over adjacent surface units.

[] Do Not Soak Removable Heating Elements - Heating

elements should never be immersed in water.

[] Do Not Cook on Broken Cooktop - If cooktop should

break, cleaning solutions and spillovers may penetrate the broken cooktop and create a risk of electric shock. Contact

a qualified technician immediately.

[] Clean Cooktop With Caution - If a wet sponge or cloth is

used to wipe spills on a hot cooking area, be careful to avoid steam burn. Some cleaners can produce noxious

fumes if applied to a hot surface.

[] 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

appliance 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 ranges - [] 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. For units with ventilating hood -

[] Clean Ventilating Hoods Frequently - Grease should not

be allowed to accumulate on hood or filter. [] When flambeing foods under the hood, turn the fan on.

SAVE THESE INSTRUCTIONS

COOKTOP USE

This manual covers several different models. The range 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 C

OFF

- M_ •

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A. Left front control knob

B. Left rear control knob C. Electronic oven control

D. Right rear control knob

E. Dual/triple element rocker switch

D E

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G F

E Right front control knob G. Hot surface indicator light H. Warming zone control

I.Element on indicator light

J. Surface element Iocator

SETTING RECOMMENDED USE Medium Low • Stew or steam food.

(between Med and Lo) • Simmer

Fire Hazard

Turn off all controls when done cooking.

Failure to do so can result in death or fire.

The cooktop controls can be set to anywhere between HI and LO. Push in and turn to the desired heat setting. Use the following chart as a guide when setting heat levels.

SETTING RECOMMENDED USE

Double and Triple Elements

• Large diameter cookware.

• Large quantities of food.

• Home canning.

HI (High)

Medium High (between Hi and Med)

Med (Medium)

• Bring liquid to a boil.

• Hold a rapid boil.

• Quickly brown or sear food.

• Maintain a slow boil.

• Fry or saute foods.

• Cook soups, sauces and gravies.

Lo (Low) • Keep foods warm.

• Melt chocolate or butter.

Warming Zone • Keep cooked foods warm.

REMEMBER: When range is in use or (on some models)

during the Self-Cleaning cycle, the entire cooktop area may become hot.

Element On Indicator Light

An Element On indicator light is located on the left side of the control panel. When any surface element is turned on, the light

will glow.

Hot Surface Indicator Light A Hot Surface indicator light is located on the right side of the control panel. The Hot Surface indicator light will glow as long as

any surface cooking area is too hot to touch, even after the surface cooking area(s) is turned off.

TheDoubleandTripleelementsofferflexibilitydependingonthe sizeofthecookware.Singlesizecanbeusedinthesamewayas aregularelement.Thedoubleandtriplesizescombinethesingle, dual,andouterelementandisrecommendedforlarger cookware,largerquantitiesoffoodandhomecanning.

To operate the Double or Triple element:

1. Press the rocker switch to the left to use the Triple element or to the right to use the Double element.

2. Push in and turn the control knob clockwise from the OFF position to the DOUBLE/TRIPLE ELEMENT zone anywhere

between LO and HI.

3. Turn knob to OFF when finished.

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Food Poisoning Hazard

Do not let food sit for more than one hour before or

after cooking.

Doing so can result in food poisoning or sickness.

A. Single size A. Single size B. Double size B. Double size

C. Triple size

To Use the Double Element:

OFF

Med

To operate the Single element:

1. Push in and turn the control knob counterclockwise from the OFF position to the SINGLE ELEMENT zone anywhere

between LO and HI.

2. Turn knob to OFF when finished.

To operate the Double element:

1. Push in and turn the control knob clockwise from the OFF position to the DOUBLE ELEMENT zone anywhere between

LO and HI.

2. Turn knob to OFF when finished.

To Use the Triple Element:

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Lo Hi

Med

To operate the Single element:

1. Push in and turn the control knob counterclockwise from the OFF position to the SINGLE ELEMENT zone anywhere

between LO and HI.

2. Turn knob to OFF when finished.

Imemelt

OFF

Lo •

Use the Warm Zone element to keep cooked foods warm. One hour is the recommended maximum time to maintain food

quality. Do not use it to heat cold foods.

The Warm Zone element can be used alone or when any of the other surface cooking areas are being used.

The Warm Zone element area will not glow red when cycling on. However, the Element On light will glow while the Warm Zone

element is in use. The Hot Surface light will glow as long as the Warm Zone element area is too hot to touch.

• Use only cookware and dishes recommended for oven and cooktop use.

• Cover all foods with a lid or aluminum foil. When warming baked goods, allow a small opening in the cover for moisture

to escape.

• To avoid damage to the cooktop, do not use plastic wrap to cover food because the plastic wrap may melt.

• Use pot holders or oven mitts to remove food.

Zone 0 0

II Warm I 0_0

On/Off

To Use:

1. To turn on, press WARM ZONE.

2. Press the Quickset pad for HIGH or LOW.

3. To turn off, press WARM ZONE.

........................... >=i_i y

The surface cooking area will glow red when an element is on. It may cycle on and off to maintain the selected heat level.

It is normal for the surface of light colored ceramic glass to appear to change color when surface cooking areas are hot. As the glass cools, it will return to its original color.

Cleaning off the cooktop before and after each use will help keep it free from stains and provide the most even heating. On cooktops with light colored ceramic glass, soils and stains may be more visible, and may require more cleaning and care. Cooktop cleaner and a cooktop scraper are recommended. For more information, see "General Cleaning" section.

• Avoid storing jars or cans above the cooktop. Dropping a heavy or hard object onto the cooktop could crack the cooktop.

To avoid damage to the cooktop, do not leave a hot lid on the cooktop. As the cooktop cools, air can become trapped between the lid and the cooktop, and the ceramic glass could

break when the lid is removed.

• For foods containing sugar in any form, clean up all spills and soils as soon as possible. Allow the cooktop to cool down slightly. Then, while wearing oven mitts, remove the spills while the surface is still warm. If sugary spills are allowed to cool down, they can adhere to the cooktop and can cause pitting and permanent marks.

• To avoid scratches, do not slide cookware or bakeware across the cooktop. Aluminum or copper bottoms and rough

finishes on cookware or bakeware could leave scratches or marks on the cooktop.

• Do not cook popcorn in prepackaged aluminum containers on the cooktop. They could leave aluminum marks that cannot be removed completely.

• To avoid damage to the cooktop, do not allow objects that could melt, such as plastic or aluminum foil, to touch any part of the entire cooktop.

• To avoid damage to the cooktop, do not use the cooktop as a cutting board.

• Use cookware about the same size as the surface cooking area. Cookware should not extend more than 1/2"(1.3 cm)

outside the area.

/ _ -_.........................B

/ \

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\ \_\ / ....................

Cookware material is a factor in how quickly and evenly heat is transferred, which affects cooking results. A nonstick finish has the same characteristics as its base material. For example,

aluminum cookware with a nonstick finish will take on the properties of aluminum.

Use the following chart as a guide for cookware material characteristics.

COOKWARE CHARACTERISTICS

Aluminum • Heats quickly and evenly.

• Suitable for all types of cooking.

• Medium or heavy thickness is best for most cooking tasks.

Cast iron

• Heats slowly and evenly.

• Good for browning and frying.

• Maintains heat for slow cooking.

Ceramic or Ceramic glass

• Follow manufacturer's instructions.

• Heats slowly, but unevenly.

• Ideal results on low to medium heat settings.

Copper • Heats very quickly and evenly. Earthenware • Follow manufacturer's instructions.

• Use on low heat settings.

Porcelain • See stainless steel or cast iron. enamel-on- steel or cast iron

A. Surface cooking area B. Cookware/canner

C. 7/2"(1.3 cm) Maximum overhang

• Use flat-bottomed cookware for best heat conduction and energy efficiency. Cookware with rounded, warped, ribbed or

dented bottoms could cause uneven heating and poor cooking results.

• Determine flatness by placing the straight edge of a ruler across the bottom of the cookware. While you rotate the ruler, no space or light should be visible between it and the

cookware.

• Cookware designed with slightly indented bottoms or small expansion channels can be used.

• Make sure the bottoms of pots and pans are clean and dry before using them. Residue and water can leave deposits

when heated. To avoid damage to the cooktop, do not cook foods directly

on the cooktop.

IMPORTANT: Do not leave empty cookware on a hot surface cooking area, element or surface burner.

Ideal cookware should have a flat bottom, straight sides, and a well-fitting lid and the material should be of medium-to-heavy

thickness. Rough finishes may scratch the cooktop. Aluminum and copper

may be used as a core or base in cookware. However, when used as a base they can leave permanent marks on the cooktop or grates.

Stainless steel • Heats quickly, but unevenly.

• A core or base of aluminum or copper on stainless steel provides even heating.

When canning for long periods, alternate the use of surface cooking areas, elements or surface burners between batches. This allows time for the most recently used areas to cool.

• Center the canner on the grate or largest surface cooking area or element. On electric cooktops, canners should not extend more than 1/2"(1.3 cm) beyond the surface cooking

area or element.

• Do not place canner on 2 surface cooking areas, elements or surface burners at the same time.

On ceramic glass models, use only flat-bottomed canners. For more information, contact your local agricultural

department. Companies that manufacture home canning products can also offer assistance.

ELECTRONIC OVEN CONTROL

KERS205 and YKERS205 models shown

E F G H

i i

KttchenAid

Q P

A. Rapid preheat (on some models) G. Timer 1 M. Quickset B. Convect (on some models) H. Oven display N. Cancel/off C. Broil I. Timer 2 Q. Oven fight D. Bake J. Number pads P. More options

E.Setup on/off K. Enter Q. Self-clean F. Favorites on/off L. Back

o®o o o

When pressing any control pad function on the Electronic Oven Control, use the pad of your finger to press the desired function. Hold down the pad a few seconds, or until the desired function appears in the display.

'ii'

0 N M

L K

IMPORTANT: Four seconds after entering the function, option, number or letter, the function will automatically be entered. If more than 30 seconds elapse between steps in programming, the function will be canceled and the display will return to the previous display.

When power is supplied to the range or after a power interruption, "12:00" and "POWER LOSS" will be displayed.

Press CANCEL to clear "POWER LOSS." When the oven is in use, the display shows the time of day,

temperature, and oven setting. When the oven is not is use, the display shows the time of day.

When using the Timer, for settings of 1 to 59 minutes, the display will count down in minutes and seconds. For settings of 1 hour or

more, the display will count down hours and minutes.

Quickset pads are located on each side of the display window and are used to select the desired function or option in the display window. To select the option or function, press the Quickset pad next to the word.

If you need to back out of a function or option in the display, press the BACK pad. When your programming is complete, press the ENTER pad or wait 4 seconds and the function will start automatically.

Up arrows indicate additional screens with additional options. Press the QUICKSET pads next to the arrows to scroll through the display.

To Set Clock:

1. Press SETUP.

2. Select CLOCK using the Quickset pads.

3. Select TIME.

4. Enter the time using the number pads.

5. Press ENTER.

6. Select AM or PM in 12 hour mode. (For 24 hour clock, see below.)

7. To exit the Setup mode, press SETUR

Activating and Canceling the Clock/Day of Week Display:

1. Press SETUP.

2. Select CLOCK.

3. Press the arrow to scroll until DISABLE is displayed.

4. Select DISABLE.

5. Select TIME.

6. Select OFF to turn the clock display off, or select ON to turn the clock display on.

Day of the week:

7. Select DAY.

8. Select OFF to turn the day of the week display off. Select ON to turn the weekday display on.

9. To exit the Setup mode, press SETUR

EnteringtheDayoftheWeek:

1. Press SETUR

2. Select CLOCK.

3. Press the arrow to scroll until DAY is displayed.

4. Use Quickset arrow to scroll through the days.

5. Select day desired.

6. To exit the Setup mode, press SETUR

To Set the Clock for a 12 or 24 Hour Format:

The clock can be set to display time in either a 12 hour or 24 hour format.

1. Press the SETUR

2. Select CLOCK.

3. Use the arrow to scroll to select 12/24 HOUR.

4. Select 12 HR or24 HR.

5. To exit Setup mode, press SETUR

The lock feature shuts down the control pads (buttons) and locks the oven door to avoid unintended us of the oven.

The lock feature is preset unlocked, but can be locked. If the oven is currently in use, the controls and oven door cannot

be locked.

To Lock the Oven Control and Oven Door:

Press and hold BACK and ENTER for 3 seconds or until "CONTROL LOCKED" appears in the display.

Hold to Lock

To Unlock the Oven Control and Oven Door: Press and hold BACK and ENTER for 3 seconds. "UNLOCKING

DOOR" will appear in the display when the control and door are unlocking.

Setting the Timers (Timer 1 or Timer 2):

1. Press TIMER 1 or TIMER 2.

2. Press one of the displayed times using the Quickset pads, or press the number pads to enter the desired time.

IMPORTANT: Each press of the displayed time choices adds additional time. For example, pressing "10 MIN" three times provides 30 minutes on the timer (0:30).

3. Press ENTER (located on the number pad).

Changing the Amount of Time Entered Once the Timer Starts:

1. Press TIMER 1 or TIMER 2 once.

2. Press the displayed times on the Quickset pads repeatedly until the desired time is entered.

OR Press the number pads to enter the new desired time.

3. Press Enter pad.

Canceling the Timer:

1. Press TIMER 1 or TIMER 2 twice.

If Both Timers are Active:

If the desired Timer is already in the foreground, press once for edit mode and twice to cancel the Timer. If the desired Timer is

not in the foreground, follow these steps:

1. Press the desired TIMER pad once. The selected Timer will come to the foreground.

2. Press TIMER a second time to access the edit mode in order to make changes.

3. Pressing TIMER a third time will cancel the Timer.

Changing the Timer Beeps:

The signal beeps for TIMER 1 and TIMER 2 can be changed. The options available are 2 beeps every thirty seconds, 2 beeps every 60 seconds or 1 beep only. The default setting is 1 beep.

1. Press SETUR

2. Select the arrow to scroll until TONES is displayed.

3. Select TONES.

4. Select TIMERS TONES.

5. Select the desired timer beep format (2-30 SEC, 2-60 SEC or 1 BEEP).

6. Press SETUP to exit Setup mode.

...........

The oven light automatically comes on when the door is opened. When the door is closed, press the OVEN LIGHT pad to turn the oven light on and off. A beep will sound every time the Oven Light pad is pressed. If the oven light is on when the door is opened, the light will go off when the door is closed.

1. Press SETUR

2. Use the arrow to scroll through the Setup options.

3. Select the desired option by pressing the Quickset pads. NOTE: To back out of a screen without making any changes,

press the Setup pad. The display will return to the time of day.

Clock

See the "Clock" section for more details. Use the Clock option to:

• Set the time of day.

• Set day of week.

• Select AM or PM (12-hour mode only). AM or PM will not show with the time of day in the display.

• Choose a 12- or 24-hour clock display.

• Disable the clock display.

Language

The language of the screens in the display window can be set to English, French or Spanish.

To change the display language from English:

1. Press SETUP.

2. Use the arrow to scroll to select LANGUAGE.

3. Select the desired language.

4. Press SETUP to exit the Setup menu.

Auto Convect Conversion (on some models)

The oven comes from the factory set for Auto Convect conversion. Auto Convect Conversion automatically reduces the set temperature by 25°F for Convect Bake and Convect Pastry. For Convect Roast the control will alert you at 75% of the programmed roasting time to check foods for doneness. Convect roast temperatures are not reduced.

NOTES:

• When using Convect Bake and Convect Pastry with the Auto Convect Conversion option turned off, reduce the set temperature by 25°E

• If Convect Roasting with the Auto Convect conversion option turned off, you will not be required to program a cooking time.

Check food at 75% of the conventional time.

To deactivate Auto Convect conversion:

1. Press SETUR

2. Use the arrow to scroll to select AUTO CONVECT.

3. Select OFR

4. Press SETUP to exit the Setup menu.

To reactivate Auto Convect conversion:

1. Press SETUR

2. Use the arrow to scroll to select AUTO CONVECT.

3. Select ON.

4. Press SETUP to exit the Setup menu.

C/F (Celsius/Fahrenheit)

The displayed temperature scale can be changed from Fahrenheit to Celsius.

To change the scale:

1. Press SETUR

2. Use the arrow to scroll to select C/R

3. Select the desired temperature scale.

4. Press SETUP to exit the Setup menu.

• Pressing the Cancel pad will cancel a Bake cycle, however the control will stay in the Sabbath Mode.

• The day of the week and AM/PM must be set for Sabbath Auto Mode to operate correctly.

To activate Sabbath mode:

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.

Press SETUR

Press the arrow to scroll to select SABBATH.

Select AUTO or MANUAL. AUTO will automatically prompt you to enter a Bake

temperature on Friday at 2 pm and stay in Sabbath mode for 33 hours. "SABBATH" and "SABBATH ENABLE" appear in the display for 90 minutes. If Bake or CooW Hold Bake are desired during Sabbath Mode, they must be programmed during this 90 minute time before AUTO Sabbath Mode is

active. MANUAL sets the oven to Sabbath Mode for 72 hours.

"SABBATH" and "SABBATH ENABLE" appear in the display for 5 minutes. If Bake or CooWHold Bake are desired during Sabbath Mode, they must be programmed during this

5-minute time before the MANUAL Sabbath Mode is active.

4. Select ON or OFR

5. Press SETUP to exit the Setup menu.

To cancel Sabbath mode:

1. Press CANCEL.

2. Press and hold SETUP for 5 seconds.

Temp Adjust

Sabbath Mode

The oven is set to shut off after 12 hours if you unintentionally leave it on. The Sabbath Mode overrides the 12-hour shut-off and

can either be set to come on automatically or can be set manually as desired.

Only Bake or CooWHold Bake will operate when the oven is in Sabbath Mode. All other functions are invalid. If a function other

than Bake or CooWHold Bake is in operation when Sabbath Mode starts, the function will be canceled.

• The oven must be idle to program Sabbath Mode.

• Sabbath Mode cannot be turned on if the keypads are locked out or when the door is locked.

• If the oven is baking when Auto Sabbath Mode starts, there will be no audible beeps.

• All prompts, messages and beeps are deactivated when the Sabbath Mode is active.

• If the oven light is desired while in Sabbath Mode, it must be turned on before the Sabbath Mode is set.

• The self-clean cycle and automatic door lock do not operate during the Sabbath Mode.

• The Bake temperature can be changed during an Active Sabbath Mode. Simply press the Bake pad and then enter the desired temperature using the Quickset pads.

Oven temperatures are tested at the factory. It is normal to notice some baking time or browning differences between a new oven

and an old one. As ovens get older, the oven temperature can shift.

You may adjust the oven temperature if you think the oven is not baking or browning correctly. To decide how much to change the temperature, set the oven temperature 25°F higher or lower than the temperature in your recipes, then bake. The results of the first bake should give you an idea of how much to adjust the temperature.

To adjust the oven temperature:

1. Press SETUP.

2. Use the arrow to scroll to select TEMP ADJUST.

3. Enter the desired temperature change using the number pads.

4. Select "+/-" to indicate an increase or decrease in temperature. The temperature change is displayed at the top

of the window.

5. Press ENTER or wait 3 seconds to accept the change.

6. Press SETUP to exit the menu.

The oven temperature does not need to be readjusted if there is a power failure or interruption.

Broiling and cleaning temperatures cannot be adjusted.

208/240V

For improved results when using Bake, the oven can be set from 240V to 208V if your household is on 208V.

To set the oven to 208V:

1. Press SETUR

2. Use the arrow to scroll to select 208/240V.

3. Select 208V or 240V using the Quickset pads.

4. Press ENTER to accept the change.

5. Press SETUP to exit the menu.

Tones (beeps)

The number of beeps heard at the end of cooking and at the end of timer operation and their volume can be adjusted.

To change the beeps at the end of cooking:

1. Press SETUR

2. Use the arrow to scroll to select TONES.

3. Use the arrow to scroll to select COOK TONE.

4. Use the arrow to scroll and select: 1-30 MIN to hear 1 beep every 30 seconds.

OR 1-60 MIN to hear 1 beep every 60 seconds.

OR 1 BEEP to hear 1 beep only at the end of cooking.

5. Press SETUP to exit.

To change the timer beeps:

1. Press SETUR

2. Use the arrow to scroll to select TONES.

3. Use the arrow to scroll to select TIMERS TONES.

4. Use the arrow to scroll and select: 2-30 SEC to hear 2 beeps every 30 seconds.

OR 2-60 SEC to hear 2 beeps every 60 seconds.

OR 1 BEEP to hear 1 beep only at the end of the set time.

5. Press SETUP to exit.

To change the volume of the beeps:

1. Press SETUR

2. Use the arrow to scroll to select TONES.

3. Use the arrow to scroll to select VOLUME.

4. Use the arrow to scroll and select: HIGH for the highest volume. OR

MEDIUM for medium volume. OR

LOW for the lowest volume.

5. Press SETUP to exit.

12 HR Shutoff

The oven will automatically turn off at the end of 12 hours if you unintentionally leave it on. To turn off this feature:

1. Press SETUP.

2. Use the arrow to scroll to select 12HR SHUTOFR

3. Select ON or OFF using the Quickset pads.

4. Press SETUP to exit.

Energy Saver

To save energy, the display can be set to go dark if it is not being used.

To set the Energy Saver feature:

1. Press SETUP.

2. Use the arrow to scroll to select ENERGY SAVER.

3. Select ON or OFF using the Quickset pads.

4. Press SETUP to exit.

Press any pad to "wake up" the display.

Service

This area of the oven control displays the KitchenAid Customer Service toll-free phone number.

1. Press SETUR

2. Use the arrow to scroll to select SERVICE.

3. Press SETUP to exit.

Demo

When Demo is selected, you will see a short presentation highlighting the features of the range.

1. Press SETUR

2. Use the arrow to scroll to select DEMO.

3. Select ON or OFF using the Quickset pads.

4. Press SETUP to exit.

OVEN

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.

USE

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.

• 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.

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

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

BAKEWARE/ RECOMMENDATIONS RESULTS

Light colored • Use temperature and time

aluminum recommended in recipe.

• Light golden crusts

• Even browning

Dark aluminum and other bakeware with

dark, dull and/or

nonstick finish

• Brown, crisp crusts

Insulated cookie

sheets or baking

pans

• Little or no bottom browning

Stainless steel

• Light, golden crusts

• Uneven browning

Stoneware/Baking stone

• Crisp crusts

Ovenproof • May need to reduce baking

glassware, ceramic temperatures slightly. glass or ceramic

• Brown, crisp crusts

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 1/2"(1.3 cm) more and read again. If the temperature drops, cook the meat or poultry longer.

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

• May need to reduce baking temperatures 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.

• Follow manufacturer's instructions.

A. Oven vent

The oven vent releases hot air and moisture from the oven, and should not be blocked or covered. Blocking or covering the vent will cause poor air circulation, affecting cooking and cleaning results. Do not set plastics, paper or other items that could melt

or burn near the oven vent.

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

bottom.

RACKS

• Position racks before turning on the oven.

• Do not move racks with bakeware on them.

• Make sure racks are level. To move a rack, pull it out to the stop position, raise the front

edge, then lift out. Use the following illustration and chart as a guide.

_[ i _ 1_

.......................'.......i..................

.........................._ ,--. _.

2--H? l

FOOD RACK

POSITION(S)

Toasting bread or broiling thin, non-fatty foods. 7

Most broiling and multiple rack baking. 6 Multiple rack baking. 5 Most baked goods on cookie sheet or jelly roll 4

pan, fruit pies, or frozen convenience foods.

Also broiling chicken pieces or multiple rack

baking. Casseroles, bread, bundt cakes or custard 3

pies. Roasting small cuts or meat, frozen pies, 2

dessert souffles or angel food cake. Also multiple rack baking.

For Roasting large cuts of meat and poultry. 1 Multiple Rack Cooking

2 rack 2 and 5 3 rack (convection only) 2, 4 and 6

BAKEWARE

Hot air must be able to circulate around food to cook evenly, so allow 2" (5,0 cm) of space around bakeware and oven walls. Use the following chart as a guide.

NUMBER OF POSITION ON RACK

PAN(S)

1 Center of rack. 2 Side by side or slightly staggered.

3 or 4 Opposite corners on each rack. Make sure

that no bakeware piece is directly over another.

The BAKE function is ideal for baking, roasting or heating foods. During baking or roasting, the bake and broil elements will cycle

on and off in intervals to maintain oven temperature. If the oven door is opened during baking or roasting, the broil

element will turn off immediately and the bake element will turn off in 30 seconds to 2 minutes. They will come back on once the

door is closed.

To Bake:

Before baking, position racks according to the "Positioning Racks and Bakeware" section.

For baking, allow the range to preheat before placing food in the oven.

1. Press BAKE.

2. Select the oven temperature using the Quickset pads. OR

Enter the desired temperature using the number pads. The temperature can be set from 170°F (80°C) to 550°F (288°C) in 5° (1° in Celsius) increments.

3. Press ENTER to set. After 3 seconds, the oven will begin to preheat. "BAKE" and

"PREHEAT" will appear in the display along with "100 °'' ("38 °" in Celsius) or the actual oven temperature, whichever is higher.

The temperature in the display will increase in 1° increments until the oven reaches the preset temperature. Allow about 15 minutes for the oven to preheat.

When the oven is preheated, the oven will beep and "PREHEAT" will disappear from the display.

To change the oven temperature during cooking, press BAKE and select a displayed temperature or use the number pads to enter the desired temperature.

4. Press CANCEL when finish cooking. Remove food from the oven.

• For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier cleaning.

• Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid curling.

• Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.

• After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.

• Expect broil times to increase and browning to be slightly lighter if the range is installed on a 208-volt circuit.

Before broiling, position rack according to the Broiling Chart. Preheat broil for about 5 minutes. Position food on grid in the broiler pan, then place it in the center of the oven rack. Close the door to the broil stop position to ensure proper broiling temperature.

To Broil:

Before broiling, position rack according to the Broiling Chart.

1. Press BROIL.

2. "HIGH" and "LOW" will be displayed. Select HIGH (550°F/290°C) for normal broiling or LOW

(450°F/230°C) for low-temperature broiling. OR

To select a broil temperature other than High or Low, enter the desired temperature (300°F/149°C to 550°F/288°C) using

the number pads and press ENTER.

3. Press CANCEL when finished.

BROILING CHART For best results, place food 3" (7 cm) or more from the broil

element. Times are guidelines only and may need to be adjusted for individual tastes. Recommended rack positions are numbered

from the bottom (1) to the top (7). For diagram, see the "Positioning Racks and Bakeware" section.

FOO D RAC K TOTAL

POSITION TIME

MIN.

Steak

1" (2.5 cm) thick

medium 6 15-20 well-done 6 18-24

Broiling uses direct radiant heat to cook food. Changing the temperature when broiling allows more precise control when cooking. 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.

• For best results, use a broiler pan and grid. They are designed to drain juices and help avoid spatter and smoke.

If you would like to purchase a broiler pan, one may be ordered. See "Assistance or Service" section to order. Ask for

Part Number 4396923.

Ground meat patties 3A,,(2.0 cm) thick

well-done 6 or 7 11-18

Pork chops 1" (2.5 cm) thick 6 22-25

Ham slice, precooked

1/2"(1.25 cm) thick warm 6 8-12

Chicken

bone-in pieces LOW broil

well-done 4 30-45

FOOD RACK TOTAL

POSITION TIME

MIN.

Seafood

Fish Steaks

1" (2.5 cm) thick

flaky 6 10-15

Lobster tails, 3-4 oz each 5 7-10

• _::_

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 (on some models) to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 places.

Convect Bake can be used to bake and cook foods on single or 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. Allow the range to preheat before placing food in the oven.

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

If the oven door is opened during convection baking or preheating, the convection element and fan will turn off immediately. They will come back on once the door is closed.

• Reduce recipe temperature 25°F (14°C). The cook time may need to be reduced also.

To Convect Bake:

Before convection baking, position racks according to the "Positioning Racks and Bakeware" section.

1. Press CONVECT.

2. Select CNVT BAKE using the Quickset pads.

3. Select the oven temperature using the Quickset pads OR

Press the number pads to enter a temperature. The temperature can be set between 195°F and 550°F (91°C and 288°C) in 5 ° increments when Auto Convect is on. If Auto Convect is off, temperature can be set from 170°F (77°C).

4. Press ENTER. After 3 seconds, the oven will begin to preheat. "CNVT

BAKE" and "PREHEAT" will appear in the display along with 100° or the actual oven temperature, whichever is higher.

The temperature in the display will increase in 1o increments until the oven reaches the preset temperature. Allow about 15 minutes for the oven to preheat.

When the oven is preheated, the oven will beep, "PREHEAT" will turn off and "CNVT BAKE" will be displayed. "AUTO" will be displayed if Auto Convect conversion feature is turned on.

5. Place food in the oven.

6. Press CANCEL when finished cooking.

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.

Convection Roast can be used to roast meat and poultry, and vegetables.

To Convect 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. If a recipe suggest preheating the

oven, add 15 minutes to the cook time.

1. Place food in the oven.

2. Press CONVECT.

3. Use the arrow to scroll to select CNVT ROAST.

4. Select the oven temperature using the Quickset pads. OR

Enter the desired temperature using the number pads. The temperature can be set between 170°F and 550°F (77°C

and 288°C).

5. Press ENTER pad to set.

6. Enter desired cook time. Enter the conventional roasting time using the number pads.

NOTE: If Auto Convect is off, a roast time will not be required. After 3 seconds, the oven will begin to heat. "CNVT ROAST"

will appear in the display along with "100 °'' or the actual oven temperature, whichever is higher.

The temperature in the display will increase in 1° increments until the oven reaches the preset temperature.

Cook time will begin to count down.

At 75% of the cooking time the oven will beep to let you know to check food. Check food using a meat thermometer.

If food is done, take food out of oven and press CANCEL pad to turn oven off.

If food is not done, continue roasting. Once the set time has elapsed the oven will automatically go

into Keep Warm mode for 1 hour and then shut off. If food is taken from the oven before the hour has elapsed, press the CANCEL pad.

Convect Pastry is designed to bake pastry items such as frozen pies, turnovers, cream puffs and puff pastry. Use 1,2 or 3 racks while using this feature.

1. Press CONVECT.

2. Use the arrow to scroll to select CNVT PASTRY.

3. Select the oven temperature using the Quickset pads. OR

Enter the desired temperature using the number pads. The temperature can be set between 195°F and 550°F (91°C

and 288°C) in 5° increments.

4. Press ENTER pad to set. After 3 seconds, the oven will begin to preheat. "CNVT

PASTRY" and "PREHEAT" will appear in the display along with "100 °'' or the actual oven temperature, which ever is higher. AUTO will display if the Auto Convect conversion

feature is turned on. The temperature in the display will increase in 1° increments

until the oven reaches the preset temperature. Allow about

15 minutes for the oven to preheat.

When the oven is preheated, the oven will beep, "PREHEAT" will turn off and "CNVT PASTRY" will be displayed.

Press CANCEL when finished cooking.

Use Rapid Preheat to decrease preheating time when using Bake or Convect Bake. Use for all foods when baking on 1 rack.

For best results, use rack position 3 or 4 when using the Rapid Preheat option.

For optimum baking and browning results, Rapid Preheat is not recommended when baking on multiple racks.

To Activate: After Bake or Convect Bake has been programmed and

activated, press RAPID PREHEAT.

"1 RACK ONLY" will display, after 10 seconds the display will show "RAPID" and "PREHEAT."

Preheat time is 5 minutes.

To Return to Standard Preheat:

Press RAPID PREHEAT. This will provide standard preheat. "PREHEAT" and the selected function will be displayed.

For best results, use a drying rack. A drying rack allows air to circulate evenly around the food.

If you would like to purchase a drying rack, one may be ordered. See "Assistance or Service" section to order. Ask for the Drying Rack Accessory Kit.

The convection fan will operate during the drying procedure.

To Set Drying:

1. Open the oven door slightly. The oven door needs to be opened slightly to allow moisture to escape from the oven during the drying process.

2. Place the magnetic door spacer Part Number 8010P146-60 over the plunger switch. The spacer provides a gap between

the oven frame and the oven door to allow moisture to escape.

A. Magnetic door spacer

3. Gently close the door until the spacer magnet makes contact with the oven door. The magnet will hold the spacer in the proper position during the drying process and allows the door to be opened at any time during drying without losing proper positioning.

IMPORTANT: If the spacer is not placed correctly, the convection fan will not operate.

4. Press CONVECT.

5. Press the arrow to scroll to select DRYING.

6. Select a displayed temperature or enter a temperature with the number pads. Temperatures can be set between 100°F and 200°F (38°C and 93°C).

7. DRYING and the temperature will be displayed. "PREHEAT" will be displayed until the programmed temperature is

reached.

8. Press CANCEL when finished drying.

Follow the Drying Guide chart for drying times. Check foods at minimum times given. Cool foods to room

temperature before testing for doneness.

DRYING GUIDE CHART

• The length of drying times vary due to water and sugar content of food, size of food pieces, amount of food being dried, humidity in the air.

• Check foods at the minimum drying time. Dry longer if necessary.

• Fruits that turn brown when exposed to air should be

treated with an antioxidant. Try one of the following

methods:

Dip fruit in a mixture of 3 tbs lemon juice per 1 quart of cool water.

Soak fruit in a solution of 1 tsp ascorbic acid or commercial antioxidant to 1 quart of cold water.

FOOD VARIETIES BEST FOR PREPARATION APPROX. DRY TEST FOR DONENESS

DRYING TIME AT 140°F AT MINIMUM DRY TIME

FRUIT

Apples* Firm varieties: Graven Wash, peel if desired, core and 4 to 8 Pliable to crisp. Dried

Stein, Granny Smith, slice into V8"(3.0 mm) slices, apples store best when Jonathan, Winesapp, Rome slightly crisp.

Beauty, Newton

Apricots* Blenheim/Royal most Wash, halve, and remove pits. 18 to 24 Soft and pliable

common. Tilton also good.

Bananas* Firm varieties Peel and cut into 1¼.(6.0 mm) 17 to 24 Pliable to crisp

slices.

• Most fruits and vegetables dry well and retain their color when dried at 140°F (60°C). Meat and jerky should be dried between 145°F and 150°F (63°C and 65°C). For optimal flavor, dry herbs at 100°F, (38°C) however, at this lower temperature expect extended drying times of up to 8 hours.

• Foods may drip during the drying process. After drying high acid or sugary foods, clean the oven bottom with soap and

water. The porcelain oven finish may discolor if acidic or sugary food soils are not wiped up prior to high heat or a self-cleaning

cycle.

• More than one rack of food may be dried at the same time. However, additional drying time is needed.

• Refer to other resources at your local library or call your local County Extension service for additional information

(60°C) [HOURS]**

Cherries Lambert, Royal Ann, Wash and remove stems. Halve 18 to 24 Pliable and leathery

Napoleon, Van or Bing. and remove pits.

Nectarines and Freestone varieties. Halve and remove pits. Peeling is 24 to 36 Pliable and leathery Peaches* optional but results in better-

looking dried fruit. Pears* Bartlett Peel, halve and core. 24 to 36 Soft and pliable Pineapple Fresh or canned Wash peel and remove thorny Canned: 14 to18 Soft and pliable

eyes. Slice lengthwise and remove Fresh: 12 to 6

the small core. Cut crosswise into

1/2"(12.0 mm) slices.

Orange and Select rough-skinned fruit. Wash well. Thinly peel the outer 1 to 2 Tough to brittle

Lemon peel Do not dry the peel of fruit _/le"to V8"(1.5 mm to 3.0 mm) of

marked "color added." the peel.

VEG ETABLES Tomatoes Plum, Roma Halve, remove seeds. Place skin 12 to 18 Tough to crisp

side up on rack. Prick skins.

Carrots Danvers Half Long, Do not use carrots with woody 4 to 8 Tough to brittle

Imperator, Red Cored fiber or pithy core. Wash, trim tops

Chantenay and peel if desired. Slice

crosswise of diagonally into

1_,,(6.0 mm) slices. Steam blanch

for 3 min. Hot Peppers Ancho, Anaheim Wash, halve and seed. Prick skin 4 to 6

several times

Pods should appear shriveled, dark red and crisp.

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