KitchenAid KESC307, YKERC607, YKESC307, KESH307, KERC607 User Manual
...
SELF-CLEANING ELECTRIC RANGE
Use & Care Guide
In the U.S.A, for questions about features, operation, performance, parts, accessories or service, call: 1-800-422-1230
In Canada, for product-related questions call: 1-800-461-5681, for parts, accessories, installation and service, call: 1-800-807-6777 or
www.kitchenaid.com or www.kitchenaid.com/canada
Table of Contents..........................................................................................................2
visit our website at...
MODELS KESC307 KESH307 KERC607 YKESC307 YKESH307 YKERC607
9753846A
TABLE OF CONTENTS
RANGE SAFETY ......................................................................... 3
The Anti-Tip Bracket ....................................................................3
PARTS AND FEATURES ............................................................ 6
COOKTOP USE ..............................................................................7
Cooktop Controls.........................................................................7
Dual-Circuit Element ....................................................................7
Ceramic Glass..............................................................................8
Home Canning .............................................................................9
Cookware ..................................................................................... 9
ELECTRONIC OVEN CONTROL.............................................. 10
Electronic Control Pads .............................................................10
Displays......................................................................................10
Start............................................................................................10
Cancel Off...................................................................................10
Clock ..........................................................................................10
Tones..........................................................................................11
Fahrenheit and Celsius...............................................................11
Timer...........................................................................................11
Control Lock...............................................................................11
Oven Temperature Control ........................................................11
BEFORE USING............................................................................12
Aluminum Foil.............................................................................12
Positioning Racks and Bakeware..............................................12
Bakeware....................................................................................12
Meat Thermometer.....................................................................13
Oven Vent...................................................................................13
Oven Door Vent..........................................................................13
OVEN USE.....................................................................................13
Bake............................................................................................13
Broil Maxi Econo ........................................................................14
Convection Cooking...................................................................15
Convection Bake........................................................................15
Convection Roast.......................................................................16
Convection Broil.........................................................................17
Convect Full Meal ......................................................................17
EASY CONVECT™ Conversion.................................................18
Sabbath Mode............................................................................19
Dehydrating................................................................................19
Proofing Bread ...........................................................................19
Temperature Probe ....................................................................20
Timed Cooking...........................................................................21
RANGE CARE ...............................................................................21
Self-Cleaning Cycle....................................................................21
General Cleaning........................................................................22
Surface and Night Light .............................................................23
Oven Light(s) ..............................................................................24
Oven Door ..................................................................................24
Storage Drawer ..........................................................................24
TROUBLESHOOTING ..................................................................25
ASSISTANCE OR SERVICE.........................................................26
In the U.S.A. ...............................................................................26
In Canada ...................................................................................26
WARRANTY ..................................................................................28
2
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
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 the anti-tip bracket fastened down properly.
happen if the instructions are not followed.
The Anti-Tip Bracket
Anti-Tip Bracket
Range Foot
WARNING
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:
• Slide range forward.
• Look for the anti-tip bracket securely attached to floor.
• Slide range back so rear range foot is under anti-tip bracket.
3
IMPORTANT SAFETY INSTRUCTIONS
WARNING: 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, 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.
SAVE THESE INSTRUCTIONS
4
IMPORTANT SAFETY INSTRUCTIONS
■ 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
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 flaming foods under the hood, turn the fan on.
surfaces are oven vent openings and surfaces near
these openings, oven doors, and windows of oven
doors.
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 low-level exposure to some of the substances listed, including benzene, formaldehyde,
carbon monoxide, and toluene.
5
PARTS AND FEATURES
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 your model.
Control Panel
Range
Left Rear Control
1.
Left Front Control
2.
(Dual Circuit Element on ceramic
glass models)
F
F
O
O
L
L
F
F
H
O
I
A
U
E
D
L
O
G
L
I
N
I
H
S
D
H
E
I
O
L
M
M
E
D
FRONT
L
O
D
E
M
REARREAR
Electronic Oven Control
3.
H
I
F
F
O
I
O
L
H
D
E
H
F
I
F
O
O
L
M
E
D
M
M
I
E
H
D
L
D
O
D
E
M
E
M
REARREAR
L
O
D
E
M
FRONTFRONT
Right Front Control
4.
Right Rear Control
5.
Surface and Night Light
1.
(on some models)
Oven Vent
2.
Dual Circuit Element (on
3.
some models)
Control Panel
4.
Temperature Probe Jack
5.
(not shown)
6
Anti-Tip Bracket
6.
Model and Serial Number
7.
(behind left side of drawer)
Storage Drawer
8.
Surface/Night Light
9.
Surface Cooking Area
10.
Hot Surface Indicator Light
11.
Automatic Oven Light
12.
Door Gasket
13.
Broil Element (not shown)
14.
Bake Element (not shown)
15.
Self-Clean Latch
16.
Parts and Features not
shown
Oven Door Window
Oven Light
Broiler Pan and Grid
Broiler Pan Support (on some
models)
Roasting Rack
Temperature Probe
COOKTOP USE
Cooktop Controls
WARNING
POWER ON Lights
Each control knob has a POWER ON light. The light will glow
when its control knob is on.
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 anywhere between HI and LO.
Push in and turn to setting. Use the following chart as a guide
when setting heat levels.
SETTING RECOMMENDED USE
HI or MAX
6-8
[MED- HI]
5
[MED]
■ Start food cooking.
■ Bring liquid to a boil.
■ Hold a rapid boil.
■ Quickly brown or sear food.
■ Maintain a slow boil.
■ Fry poultry or meat.
■ Cook pudding, sauce, icing or
gravy.
1
1. POWER ON light
FRONT
Dual-Circuit Element
(on ceramic glass models)
1. Single size
2. Dual size
The Dual Circuit Element offers flexibility depending on the size of
the cookware. Single size can be used in the same way as a
regular element. The dual size combines both the single and
outer element and is recommended for larger size cookware.
2-4
[MED- LO]
LO or 1
Dual-Circuit
Element
(on some ceramic
glass models)
REMEMBER:
■ Stew or steam food.
■ Simmer.
■ Keep food warm.
■ Melt chocolate or butter.
■ Home canning.
■ Large diameter cookware.
■ Large quantities of food.
When range is in use or during the
Self-Cleaning cycle, the entire cooktop area may
become hot.
To Use SINGLE:
Push in and turn knob counterclockwise from the OFF
1.
position to the SINGLE zone anywhere between HI and LO.
Push in and turn knob to OFF when finished.
2.
To Use DUA L:
Push in and turn knob clockwise from the OFF position to the
1.
DUAL zone anywhere between HI and LO.
Push in and turn knob to OFF when finished.
2.
7
Ceramic Glass
The surface cooking area will glow red when an element is on. It
will cycle on and off, at all settings, to maintain the selected heat
level.
It is normal for the surface of white ceramic glass to appear to
change color when surface cooking areas are hot. As the glass
cools, it will return to its original color.
Wiping off the cooktop before and after each use will help keep it
free from stains and provide the most even heating. For more
information, see “General Cleaning” section.
■ Do not store jars or cans above the cooktop. Dropping a
heavy or hard object on the cooktop could crack it.
■ 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.
■ Clean up sugary spills and soils as soon as hot surface
indicator light goes off. If not wiped up while warm, surface
pitting can occur.
■ Lift pots and pans on and off the cooktop. Sliding pots, pans
and skillets that have aluminum or copper bases could leave
permanent scratches and marks on the cooktop.
■ Do not cook popcorn in prepackaged aluminum containers
on the cooktop. It could leave aluminum marks that cannot
be removed completely.
■ Do not allow objects that could melt, like plastic or aluminum
foil, to touch any part of the entire 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 in. (2.5 cm)
outside the area.
1. Surface Cooking Area
2. Cookware/Canner
3. 1" (2.5 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 rotating 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.
■ Do not cook foods directly on the cooktop.
8
Home Canning
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. Canners should not extend more than 1 in.
(2.5 cm) outside the cooking area.
■ Do not place canner on two surface cooking areas, elements
or surface burners at the same time.
■ On ceramic glass models, only use flat-bottomed canners.
■ On coil element models, the installation of a Canning Unit Kit
is recommended. If not installed, the life of the coil element
will be shortened. See “Assistance or Service” for ordering
instructions.
■ For more information, contact your local U.S. Government
Agricultural Department Extension Office. In Canada, contact
Agriculture Canada. Companies who manufacture home
canning products can also offer assistance.
Cookware
IMPORTANT: Never leave empty cookware on a hot surface
cooking area, element or surface burner.
Ideal cookware should have a flat bottom, straight sides, a wellfitting lid and the material should be of medium-to-heavy
thickness.
Cookware material is a factor in how quickly and evenly heat is
transferred, which affects cooking results. A non-stick finish has
the same characteristics as its base material. For example,
aluminum cookware with a non-stick 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
Ceramic or
Ceramic glass
*Copper
Earthenware
Porcelain
enamel-onsteel or cast
iron
Stainless steel
■ Heats slowly and evenly.
■ Good for browning and frying.
■ Maintains heat for slow cooking.
■ Rough surfaces may scratch cooktop.
■ Follow manufacturer’s instructions.
■ Rough surfaces may scratch cooktop.
■ Heats slowly, but unevenly.
■ Ideal results on low to medium heat
settings.
■ Heats very quickly and evenly.
■ Follow manufacturer’s instructions.
■ Use on low heat settings.
■ See stainless steel or cast iron.
■ Heats quickly, but unevenly.
■ A core or base of aluminum or copper
on stainless steel provides even
heating.
*Aluminum and copper may be used as a core or base in
cookware. When used as a base it can leave permanent marks
on the cooktop or grates.
9
ELECTRONIC OVEN CONTROL
1 2 43 5
10
Time of Day/Timer Display
7.
Start
8.
Oven Settings
9.
Easy Convect™ Conversion
10.
Timed Cooking
11.
Oven Display Symbol
1.
Heat Settings
2.
Oven Display
3.
Start/Stop Time
4.
Number Pads
5.
Control Lock
6.
9
Electronic Control Pads
When pressing any control pad function on the Electronic Oven
Control, use the pad of your index finger to press the desired
function. Hold down the pad a few seconds, or until the desired
function enters on the display.
When entering multiple functions within one setting, pause briefly
between each control pad command. If a command pad is
pressed several times repeatedly, the pad may briefly stop
working. Wait a few seconds, and the pad should function again
as normal.
Displays
When power is first supplied to the appliance, everything on the
displays will light up for 5 seconds. Then, “PF” will appear. Press
CANCEL OFF to clear displays.
Any other time “PF” appears, a power failure occurred. Press
CANCEL OFF and reset the clock if needed.
Oven Display
When the oven is in use, this display shows the oven
temperature, heat source(s) and start time.
During Timed Cooking, this display also shows a vertical bar and
minute time countdown and the stop time (if entered).
If “Err” appears on the display, an invalid pad was pressed.
Press CANCEL OFF and retry your entry.
When the oven is not in use, this display is blank.
8
11
12
1
4
7
CONVECT
FULLF
MEAL
2 3
5
8
0
SURFACE LIGHT
NIGHT ON OFF
13
6 7
CONTROL
LOCK
6
9
OVEN
LIGHT
14 171615
12.
13.
14.
15.
16.
17.
Convect Full Meal
Surface Light (on some models)
Oven Light
Clock
Minute Timer
Cancel Off
Start
The START pad begins any oven function except the Timer,
Control Lock and Sabbath Mode. If not pressed within 5 seconds
after pressing a pad, “START?” will appear on the oven display as
a reminder. If not pressed within 5 minutes after pressing a pad,
the oven display will return to inactive mode (blank) and the
programmed function will be cancelled.
Cancel Off
The CANCEL OFF pad stops any oven function except for the
Clock, Timer and Control Lock.
Clock
This is a 12 hour clock and does not show a.m. or p.m.
To S et:
Press CLOCK SET/START.
1.
Press number pads to set time of day.
2.
Press START.
3.
Time of Day/Timer Display
This display shows the time of day or Timer countdown.
10
To n e s
Tones are audible signals, indicating the following:
One tone
■ Valid pad press
■ Oven is preheated
■ Function has been entered
Three tones
■ Invalid pad press
Four tones
■ End-of-cycle
■ Reminder, repeating each minute after the end-of-cycle tones
To Tu rn Ton es Off :
Open the oven door.
1.
Press CANCEL OFF.
2.
Press the number pads 1, 2 and 3, in that order.
3.
Press TIMER SET/START.
4.
Press START. “Snd” and “Off” will appear on the display.
5.
To Tu rn Ton e s O n:
appear on the display.
Repeat steps above. “Snd” and “On” will
Fahrenheit and Celsius
To Set Oven to Cook in Celsius:
Open the oven door.
1.
Press CANCEL OFF.
2.
Press number pads 1, 2 and 3, in that order.
3.
Press BROIL.
4.
Press START. Press BAKE to confirm that Celsius is being
5.
used.
Only the temperature and a flashing degree symbol will
appear in the temperature display area when the oven has
been set to cook in Celsius.
Repeat steps above to set oven to cook in Fahrenheit.
Timer
The Timer can be set in minutes and seconds or hours and
minutes and counts down the set time. The Timer does not start
or stop the oven.
To S et:
Press TIMER SET/START.
1.
Press again to switch between MIN/SEC and HR/MIN.
If no action is taken after one minute, the display will return to
the time of day mode.
Press the number pads to set length of time.
2.
Press TIMER SET/START.
3.
If not pressed within 5 seconds, the display will return to the
time of day mode and the programmed function will be
cancelled.
When the set time ends, if on, end-of-cycle tones will sound,
then reminder tones will sound every minute.
Press TIMER CANCEL anytime to cancel the Timer and/or
4.
stop reminder tones.
Remember, if CANCEL OFF is pressed, the oven will turn off.
The time can be reset during the countdown by repeating the
above steps.
Control Lock
The Control Lock shuts down the control panel pads to prevent
unintended use of the oven. The Control Lock is preset unlocked,
but can be locked.
When the control is locked, only the TIMER SET/START and
TIMER CANCEL pads will function.
Before locking, make sure the oven, the Timer and Timed
Cooking are off.
To L ock:
Open the oven door.
1.
Press and hold the number pad 3 CONTROL LOCK for 5
2.
seconds.
A single tone will sound and “START?” will appear on the
display.
Press START. “CONTROL LOCK” and a picture of a lock will
3.
appear on the display.
To Unlock:
Open the oven door.
1.
Press and hold the number pad 3 CONTROL LOCK for 5
2.
seconds.
A single tone will sound and “CONTROL LOCK” and a picture
of a lock will disappear from the display.
Oven Temperature Control
IMPORTANT:
temperature because opening the oven door during cycling may
give incorrect readings.
The oven provides accurate temperatures; however, it may cook
faster or slower than your previous oven, so the temperature
calibration can be adjusted. It can be changed in Fahrenheit or
Celsius.
A minus sign means the oven will be cooler by the displayed
amount. No sign means the oven will be warmer by the displayed
amount. Use the following chart as a guide.
ADJUSTMENT °F
(AUTOMATIC °C CHANGE)
5° to 10°F (3° to 6°C) ...a little more
15° to 20°F (8° to 11°C) ...moderately more
25° to 35°F (14° to 19°C) ...much more
-5° to -10°F (-3° to -6°C) ...a little less
-15° to -20°F (-8° to -11°C) ...moderately less
-25° to -35°F (-14° to -19°C) ...much less
To A djust Ov en Tem per at ur e Ca li br at ion:
Open the oven door.
1.
Press CANCEL OFF.
2.
Press number pads 1, 2, and 3, in that order.
3.
Press and hold BAKE.
4.
Press START.
5.
The oven display shows the current calibration, for example,
“0° CAL COOK TEMP”.
Do not use a thermometer to measure oven
COOKS FOOD
11
6. Press BAKE to increase and BROIL · MAXI · · ECONO to
decrease the temperature in 5°F (3°C) amounts. The
adjustment can be set between 35°F (21°C) and
-35°F (-21°C).
7. Press START.
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow 2 in.
(5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
NUMBER OF
PA N ( S )
POSITION ON RACK
BEFORE USING
Odors are normal when the range is new. This happens the first
time the oven is used.
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 room.
Aluminum Foil
IMPORTANT: Do not line the oven bottom with any type of foil,
liners or cookware because permanent damage will occur to the
oven bottom finish.
■ Do not cover entire rack with foil because air must be able to
move freely for best cooking results.
■ To catch spills, place foil on rack below dish. Make sure foil is
at least 1 in. (2.5 cm) larger than the dish and that it is turned
up at the edges.
■ When convection cooking, do not cover food with aluminum
foil.
Positioning Racks and Bakeware
IMPORTANT: Never place food or bakeware directly on the oven
door or bottom. Permanent damage will occur to the porcelain
finish.
RACKS
Position racks before turning the oven on. 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.
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.
Bakeware
The bakeware material affects cooking results. Follow
manufacturer’s recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
BAKEWARE/
RESULTS
Light colored
aluminum
■ Light golden
crusts
■ Even browning
Dark aluminum
and other
bakeware with
dark, dull and/or
non-stick finish
■ Brown, crisp
crusts
Insulated cookie
sheets or baking
pans
■ Little or no
bottom
browning
■ Use temperature and time
■ May need to reduce baking
■ Use suggested baking time.
■ For pies, breads and casseroles, use
■ Place rack in center of oven.
■ Place in the bottom third of oven.
■ May need to need to increase
RECOMMENDATIONS
recommended in recipe.
temperatures 25°F (15°C).
temperature recommended in
recipe.
baking time.
FOOD RACK POSITION
Frozen pies, large roasts, turkeys,
1 or 2
angel food cakes
Bundt cakes, most quick breads,
2
yeast breads, casseroles, meats
Cookies, biscuits, muffins, cakes,
2 or 3
non-frozen pies
12
Stainless steel
■ Light, golden
crusts
■ Uneven
browning
Stoneware
■ Crisp crusts
Ovenproof
glassware,
ceramic glass or
ceramic
■ Brown, crisp
crusts
■ May need to increase baking time.
■ Follow manufacturer’s instructions.
■ May need to reduce baking
temperatures 25°F (15°C).
Meat Thermometer
1
2
On models without a temperature probe, always rely on a meat
thermometer to determine doneness of meat and poultry. The
internal temperature, not appearance, is what counts. 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 in. (1.25 cm) more and read again. If the temperature
drops, cook the meat or poultry longer.
■ Check all meat in two or three places.
OVEN USE
Bake
Oven Vent
1
1. Oven vent
The oven vent should not be blocked or covered since it allows
the release of hot air and moisture from the oven. Doing so will
cause poor air circulation, affecting cooking and cleaning results.
Never set plastics, paper or other items that could melt or burn
near the oven vent.
Oven Door Vent
1
1. Oven door vent
Hot air and moisture escape from the door vent during certain
oven modes. Some condensation may occur, however this will
not affect cooking performance.
1. Broil heat
2. Bake heat
The BAKE function is ideal for baking, roasting or heating
casseroles.
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 2 minutes. They will come back on once the door is closed.
To Bake or Roast:
Before baking and 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.
Press BAKE.
1.
Press the number pads 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).
Press START.
2.
“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 temperature increasing in 5°
increments.
When the set temperature is reached, if on, one tone will
sound.
Press CANCEL OFF when finished cooking.
3.
13
Broil Maxi Econo
1
2
1. Broil Maxi 2. Broil Econo
■ Use only the broiler pan and grid provided with the range. It is
designed to drain juices and help prevent spatter and smoke.
■ 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 prevent 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.
Broiling uses direct radiant heat to cook food. Use MAXI/ECONO
for broiling regular-sized and smaller cuts of meat, poultry and
fish. MAXI Broil uses both top elements for maximum browning
coverage of foods. ECONO Broil uses the inner element for
browning coverage only in the center of foods.
Before broiling, position rack according to Broiling chart. It is not
necessary to preheat the oven before putting food in unless
recommended in the recipe. 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 Vari Broil:
1. Press BROIL.
On some models, press once for Maxi Broil and twice for
Econo Broil.
2. Press the number pads to set a temperature between 170°F
to 325°F (77°C to163°C).
3. Press START.
The temperature can be changed after this step. START does
not need to be pressed again.
4. Press CANCEL OFF when finished.
Broiling chart
For best results, place food 3 in. (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 (5). For diagram, see the
“Positioning Racks and Bakeware” section.
TOTAL
RACK
FOOD
Steak
1 in. (2.5 cm) thick
medium rare
medium
well done
Steak
1¹⁄₂ in. (3.8 cm) thick
rare
medium
*Ground meat patties
³⁄₄ in. (2 cm) thick
well done 5
Pork chops
1 in. (2.5 cm) thick 4 450°F
POSITION TEMP
4
4
4
4
4
500°F
(260°C)1621
500°F
(260°C)2328
500°F
(260°C) 8-12
(232°C)
TIME
MIN.
25
25-28
Ham slice [precooked]
¹|₂ in. (1.25 cm) thick
1 in. (2.5 cm) thick
Frankfurters 4 500°F
To Broil:
1. Press BROIL.
On some models, press once for Maxi Broil and twice for
Econo Broil.
2. Press START.
3. Press CANCEL OFF when finished.
Variable Temperature Broiling (on some models)
Changing the temperature when Variable Temperature 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.
Lamb chops
1 in. (2.5 cm) thick 4
Chicken
bone-in pieces 3
Fish
1/2 in. (1.25 cm) thick
1 in (2.5 cm) thick
* Place up to 9 patties, equally spaced, on broiler grid.
4
4
3
3
500°F
(260°C)
(260°C)
400°F
(204°C) 18-20
500°F
(260°C) 32
350°F
(177°C)2020-22
10-12
20-22
8
14
Convection Cooking
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 maintains 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 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 so that surface areas remain
exposed to the circulating air, allowing browning and crisping.
■ Keep heat loss to a minimum by only opening the oven door
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 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 two or three places.
Convection Bake
1
1. Convection element heat and fan
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 in. (2.5 cm) of
space between the cookware and the sides of the oven.
During convection baking preheat, the convection and broil
elements and the bake element all heat the oven cavity. After
preheat, the convection element and the bake 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 broil and 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 Convection Bake:
Before convection baking, position racks according to the
“Positioning Racks and Bakeware” section. When using two
racks, place on guides 2 and 4. When using three racks, place on
guides 1, 3 and 5.
Press CONVECTION BAKE.
1.
Press the number pads 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).
Press START.
2.
“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 in 5°
increments.
When the set temperature is reached, if on, one tone will
sound.
Press CANCEL OFF when finished cooking.
3.
15
Convection Roast
1
2
3
1. Broil heat
2. Convection fan
3. 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 bake 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 broil
element and fan will turn off immediately and the bake element
will turn off in 2 minutes. 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 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.
Press START.
2.
“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 in 5°
increments.
When the set temperature is reached, if on, one tone will
sound.
Press CANCEL OFF when finished cooking.
3.
Use the following chart below when convection roasting meats
and poultry.
Food/Rack
Position
Beef, Rack Position 2
Rib Roast
rare
medium
well done
Rib Roast
(boneless)
rare
medium
well done
Rump,
Sirloin Tip
Roast
rare
medium
well done
Meatloaf
Cook
Time
(minutes)
20-25
25-30
30-35
22-25
27-30
32-35
20-25
25-30
30-35
20-25
Oven Temp. Internal
Food Temp.
140°F (60°C)
300°F (145°C)
300°F (145°C)
300°F (145°C)
325°F (160°C)
160°F (70°C)
170°F (75°C)
140°F (60°C)
160°F (70°C)
170°F (75°C)
140°F (60°C)
160°F (70°C)
170°F (75°C)
170°F (75°C)
1. Roasting rack
2. Broiler grid
3. Broil pan
Press CONVECTION ROAST.
1.
Press the number pads to enter a temperature other than
300°F (149°C). The convection roast range can be set
between 170°F and 500°F (77°C and 260°C).
Veal, Rack Position 2
Loin, Rib,
Rump
Roast
medium
well done
Pork, Rack Position 2
Loin Roast
(boneless)
Shoulder
Roast
Ham, Rack Position 2
Fresh
(uncooked)
Fully
Cooked
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium
well done
25-35
30-40
30-40
35-40
25-35
15-20
25-30
30-35
325°F (160°C) 160°F (70°C)
325°F (160°C)
325°F (160°C)
300°F (145°C)
300°F (145°C)
300°F (145°C) 160°F (70°C)
170°F (75°C)
170°F (75°C)
170°F (75°C)
170°F (75°C)
170°F (75°C)
170°F (75°C)
16
*Chicken, Rack Position 2
Whole
3-5 lbs.
(1.5-2.2 kg)
5-7 lbs.
(2.2-3.1 kg)
20-25
15-20
325°F (160°C)
325°F (160°C)
185°F (85°C)
185°F (85°C)
Convect Full Meal
Convect Full Meal lets you choose from eleven preset cooking
cycles. A single pad includes an oven setting, an oven
temperature, and a cook time or probe temperature. One pad is
changeable to allow you to set your own cycle and save it for
future use. Use the following chart as a guide.
*Turkey, Rack Positions 1 or 2
13 lbs. and
under
(5.85 kg)
Over 13 lbs.
(5.85 kg)
*Cornish Game Hens, Rack Position 2 or 3
1-1.5 lbs.
(0.5-0.7 kg)
*Do not stuff poultry when convection roasting.
10-15
10-12
50-60 325°F (160°C) 185°F (85°C)
300°F (145°C)
300°F (145°C)
Convection Broil
1
2
1. Broil heat
2. Fan
185°F (85°C)
185°F (85°C)
PAD/ OVEN
SETTING
1
Convection
Bake
2
Convection
Bake
3
Convection
Bake
4
Convection
Bake
5
Convection
Roast
6
Convection
Roast
OVEN
TEMP
350°F
(177°C)
350°F
(177°C)
350°F
(177°C)
375°F
(191°C)
300°F
(149°C)
300°F
(149°C)
COOK
TIME or
PROBE
TEMP
45 min. Chicken pieces, Fruit
1 hr. Macaroni and cheese,
1 hr. 15
min.
55 min. Beef stew, Scalloped
140°F
(60°C)
160°F
(71°C)
FOOD or MEAL
crisp, Vegetable
casserole
Baked winter squash,
Fruit pie
Pre-cooked ham,
Baked potatoes, Quick
bread loaf, or Baked
Potatoes only
potatoes, Frozen fruit
pie
Beef roast, rare
Beef roast, medium
During convection broiling, the broil elements will cycle on and off
in intervals to maintain oven temperature, while the fan constantly
circulates the hot air.
The temperature is preset at 450°F (232°C), but can be changed
to a different temperature. Cooking times will vary depending on
the rack position and temperature and may need to be adjusted.
If the oven door is opened during convection broiling, the broil
elements and fan will turn off immediately. They will come back
on once the door is closed.
To Convection Broil:
Before convection broiling, see “Broil Maxi Econo” section for
general broiling guidelines. Position rack.
Allow the oven to preheat for 5 minutes. Position food on the
unheated grid on the broiler pan, then place it in the center of the
oven rack with the longest side parallel to the door.
Close the door.
Press CONVECTION BROIL.
1.
Press the number pads to enter a temperature other than
450°F (232°C). The convection broil range can be set
between 170°F and 500°F (77°C and 260°C).
Press START.
2.
The set oven temperature will appear on the oven display
until oven is turned off.
Press CANCEL OFF when finished cooking.
3.
7
Convection
Roast
8
Convection
Bake
9
Convection
Roast
0
Convection
Bake
300°F
(149°C)
325°F
(163°C)
325°F
(163°C)
400°F
(204°C)
170°F
(77°C)
160°F
(71°C)
3 hr. Pot roast with
18 min. Pizza
Beef roast, well done
Pork roast, Meat loaf
Casseroles
vegetables, 3 lbs.
(1.5 kg)
To Use:
Before using Convect Full Meal, place food in oven. If
temperature probe is required, insert probe into food and plug
probe into jack. See “Temperature Probe” section for diagram.
Press CONVECT FULL MEAL. “C-F” will appear in Time of
1.
Day/Time Display.
Press pad from chart.
2.
For example, number pads 1 to 0 or CONVECT FULL MEAL.
17
Loading...