KitchenAid KGRI801 User Manual

GAS RANGE

Use &Care Guide

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

In Canada, call for assistance 1-800-461-5681, for installation and service, call: 1-800-807-6777 or visit our website at...

www.kitchenaid.com or www.KitchenAid.ca

CUISINIÈRE À GAZ

Guide d’utilisation etd’entretien

Au Canada, pour assistance composez le 1-800-461-5681, pour installation ou service composez le 1-800-807-6777 ou visitez notre site web à...

www.KitchenAid.ca

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

To the installer: Please leave this instruction book with the unit. To the consumer: Please read and keep this book for future reference.

Pour l'installateur : laisser ce manuel d'instructions avec l'appareil. Pour le consommateur: lire ce manuel et le conserver pour consultation ultérieure.

Models/Modèles KGRI801 KGRA806 KGRK806 KGSI901 KGSA906

9757452

TABLE OF CONTENTS

TABLE DES MATIÈRES

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

The Anti-Tip Bracket ....................................................................4

PARTS AND FEATURES................................................................5

COOKTOP USE ..............................................................................7

Cookware .....................................................................................7

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

Cooktop Controls.........................................................................7

TripleTier™ Flame Burner with InstaWok™ Ring........................9

Surface Burners ...........................................................................9

ELECTRONIC OVEN CONTROL.................................................11

Electronic Control Pads .............................................................11

Oven Displays ............................................................................11

Start............................................................................................12

Control Lock...............................................................................12

Off...............................................................................................12

Clock/Timer Display ...................................................................12

OPTIONS.......................................................................................12

Options Selection Pad ...............................................................12

Fahrenheit and Celsius...............................................................12

Tones..........................................................................................12

Oven Temperature Calibration...................................................12

Timer...........................................................................................13

OVEN USE.....................................................................................13

Aluminum Foil.............................................................................13

Bakeware....................................................................................13

Meat Thermometer.....................................................................13

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

Oven Vent...................................................................................14

Positioning Racks and Bakeware ..............................................15

Oven Half-Rack with Removable Insert.....................................15

Bake............................................................................................16

Broil ............................................................................................16

Convection Cooking...................................................................17

EASY CONVECT™ Conversion.................................................17

Convection Bake........................................................................17

Convection Roast.......................................................................18

Convection Broil.........................................................................19

Convect Full Meal ......................................................................19

Sabbath Mode............................................................................19

Proofing Bread ...........................................................................20

Timed Cooking...........................................................................21

RANGE CARE ...............................................................................21

Self-Cleaning Cycle....................................................................21

General Cleaning........................................................................22

Oven Light(s) ..............................................................................23

Storage Drawer ..........................................................................23

Oven Door ..................................................................................23

TROUBLESHOOTING ..................................................................24

ASSISTANCE OR SERVICE.........................................................26

WARRANTY ..................................................................................27

SÉCURITÉ DE LA CUISINIÈRE ...................................................28

La bride antibasculement...........................................................29

PIÈCES ET CARACTÉRISTIQUES ..............................................30

UTILISATION DE LA TABLE DE CUISSON................................32

Ustensiles de cuisson ................................................................32

Préparation de conserves à la maison.......................................32

Commandes de la table de cuisson ..........................................32

Brûleur à flamme TripleTier™ avec anneau InstaWok™..........34

Brûleurs de surface ....................................................................35

COMMANDE ÉLECTRONIQUE DU FOUR.................................37

Touches de commande électroniques ......................................38

Afficheurs du four .......................................................................38

Mise en marche..........................................................................38

Verrouillage des commandes.....................................................38

Arrêt............................................................................................38

Affichage Horloge/Minuterie ......................................................38

OPTIONS .......................................................................................38

Touche de sélection des options...............................................38

Fahrenheit et Celsius..................................................................38

Signaux sonores.........................................................................38

Calibrage de la température du four..........................................39

Minuterie.....................................................................................39

UTILISATION DU FOUR...............................................................39

Papier d’aluminium.....................................................................39

Ustensiles de cuisson ................................................................40

Thermomètre à viande ...............................................................40

Sonde thermométrique ..............................................................40

Évent du four ..............................................................................41

Positionnement des grilles et des ustensiles de cuisson..........41

Demi-grille de four avec section amovible.................................42

Cuisson au four ..........................................................................42

Cuisson au gril............................................................................43

Cuisson par convection .............................................................43

Conversion EASY CONVECT™.................................................44

Cuisson au four par convection.................................................44

Rôtissage par convection ..........................................................45

Cuisson au gril par convection...................................................46

Repas complet par convection..................................................46

Mode Sabbat..............................................................................47

Levée du pain.............................................................................48

Cuisson minutée.........................................................................48

ENTRETIEN DE LA CUISINIÈRE.................................................49

Programme d’autonettoyage .....................................................49

Nettoyage général ......................................................................50

Lampe(s) du four ........................................................................51

Tiroir de rangement....................................................................51

Porte du four...............................................................................52

DÉPANNAGE.................................................................................53

ASSISTANCE OU SERVICE.........................................................54

GARANTIE.....................................................................................55

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.

can be killed or seriously injured if you don't

You 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.

WARNING: If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death.

– Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this

or any other appliance.

– WHAT TO DO IF YOU SMELL GAS:

Do not try to light any appliance.

•

Do not touch any electrical switch.

•

Do not use any phone in your building.

•

Immediately call your gas supplier from a neighbor's phone. Follow the gas supplier's

•

instructions. If you cannot reach your gas supplier, call the fire department.

•

– Installation and service must be performed by a qualified installer, service agency or

the gas supplier.

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, toluene, and soot.

The Anti-TipBracket

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.

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.

Anti-Tip Bracket

Range Foot

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.

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 – The range, when installed, must

be electrically grounded in accordance with local codes or, in the absence of local codes, with the

National Electrical Code, ANSI/NFPA 70.

the range must be electrically grounded in accordance with Canadian Electrical Code. Be sure the range is properly installed and grounded by a qualified technician.

In Canada,

■ This range is equipped with a three-prong grounding

plug for your protection against shock hazard and should be plugged directly into a properly grounded receptacle. Do not cut or remove the grounding prong from this plug.

■ Disconnect the electrical supply before servicing the

appliance.

■ Never Use the Range for Warming or Heating the

Room.

■ Injuries may result from the misuse of appliance doors

or drawers such as stepping, leaning, or sitting on the doors or drawers.

■ Maintenance – Keep range area clear and free from

combustible materials, gasoline, and other flammable vapors and liquids.

■ Storage in or on the Range – Flammable materials

should not be stored in an oven or near surface units.

■ Top burner flame size should be adjusted so it does

not extend beyond the edge of the cooking utensil.

For self-cleaning ranges –

■

Before Self-Cleaning the Oven – Remove broiler pan and other utensils. Wipe off all excessive spillage before initiating the cleaning cycle.

SAVE THESE INSTRUCTIONS

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 those of your model.

Control Panel for TripleTier™ Burner (Models KGRA806, KGRK806 and KGSA906)

CONVECT

A. Surface burner locator B. Oven display C. Left rear control knob (6000 BTU)

Bake

325˚ 350˚ 400˚ 425˚

Bake Broil Roast

Bread Proof

Broil

Full

Meal

MED LOW HI

Quick

Reg

Maxi

D. Left front dual valve TripleTier™ flame burner

knob (15,000 BTU)

E. Oven control panel

Self

Clean

CLEAN

TIME

NIGHT

PROBE

TEMP

LIGHT

DELAY

HR MIN

CONTROL

COOK TIME

LOCKED

Cook

Stop

Duration

Time

Set/Start

Control Panel for Standard Burner (Models KGRI801 and KGSI901)

Bread Proof

Broil

Bake

325˚ 350˚ 400˚ 425˚

MED LOW HI

Clean

Self

CLEAN

TIME

NIGHT

PROBE

TEMP

LIGHT

DELAY

HR MIN

CONTROL

COOK TIME

LOCKED

Cook

Stop

Duration

Time

Set/Start

MIN HR SEC MIN

START TIME

TIMER

Off

MIN HR SEC MIN

START TIME

TIMER

Off

Set/Start

Clock

Set/Start

AM PM

STOP TIME

Clock

F. Right front control knob (6000 BTU)

G. Right rear control knob (12,500 BTU)

AM PM

STOP TIME

A. Surface burner locator B. Oven display

C. Left rear control knob (6000 BTU)

D. Left front control knob (14,000 BTU)

E. Oven control panel

F. Right front control knob (6000 BTU)

G. Right rear control knob (12,500 BTU)

Range

A. Left rear surface burner &

grate

B. Left front surface burner &

grate (dual valve TripleTier™ flame burner with InstaWok™ Ring on some models)

C. Anti-tip bracket

D. Model and serial number (behind

left side of drawer) E. Storage drawer F. O ve n v ent

G. Right rear surface burner & grate H. Right front surface burner & grate

I. Control panel

J. Door gasket

K. Automatic oven light switch

L. Broil burner with electric

element (not shown)

M. Bake burner & cover (not

shown)

Parts and Features not shown

(on some models) Oven door window Broiler pan and grid Temperatu r e p r obe T.H.E.™ convection fan & element Bakeware accessories Half rack with removable insert

COOKTOP USE

Cookware

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, a wellfitting 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 it can leave permanent marks on the cooktop or grates.

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.

Griddles with nonstick surfaces should not be used under the broiler.

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 enamelon-steel or cast iron

Stainless steel

■ Heats slowly and evenly.

■ Good for browning and frying.

■ Maintains heat for slow cooking.

■ Follow manufacturer’s instructions.

■ 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.

Cooktop Controls

WARNING

Fire Hazard

Do not let the burner flame extend beyond the edge of the pan.

Turn off all controls when not cooking. Failure to follow these instructions can result in

death or fire.

IMPORTANT: Your cooktop is factory-set for use with natural gas. If you wish to use L.P. Gas, an L.P. Gas Conversion Kit is included with your new range. Models with the TripleTier™ Flame Burner will include a TripleTier™ L.P. Gas Conversion Kit and a kit for standard ranges. See “Installation Instructions” for details on making this conversion.

Electric igniters automatically light the surface burners when control knobs are turned to LITE.

Before setting a control knob, place filled cookware on the grate. Do not operate a burner while using empty cookware or without any cookware on the grate.

NOTE: Visually check that the burner has lit. If the burner does not ignite, listen for the clicking sound. If you do not hear the igniter click, TURN THE BURNER OFF. Check for a tripped circuit breaker or blown fuse.

Check that the control knob is pressed completely down on the valve shaft. If the spark igniter still does not operate, call a trained repair specialist.

Proper grounding and polarity are necessary for correct operation of the electric ignition system. If the wall receptacle does not provide correct polarity, the igniters will become grounded and occasionally click, even after the burner has ignited. Contact a trained repair specialist to check the wall receptacle to see whether it is wired with the correct polarity.

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 ½" (1.25 cm) outside the cooking area.

■ Do not place canner on two surface cooking areas, elements

or surface burners at the same time.

■ For more information, contact your local U.S. Government

Agricultural Department Extension Office. In Canada, contact Agriculture Canada. Companies that manufacture home canning products can also offer assistance.

REMEMBER: When cooktop is in use, the entire cooktop area may become hot.

Power failure

In case of prolonged power failure, the surface burners can be lighted manually. Hold a lit match near a burner and turn knob counterclockwise to LITE. After burner lights, turn knob to setting.

TripleTier™ Burner with High Power Settings and Low Power Simmer Settings (on some models)

Use the following chart as a guide when setting Simmer Burner heat levels.

SIMMER SETTINGS RECOMMENDED USE

OFF

Lite

Med

NOTE: Settings are marked on the control knob.

The TripleTier™ Flame Burner (15,000 BTU [British Thermal Units]) can provide the highest heat setting and 3 levels of simmer control. It is ideal for cooking large quantities of food or liquid and using large pots and pans.

High Power Settings

To S et:

1. Push in and turn knob counterclockwise to LITE.

All surface burners will click. Only the simmer burner with the control knob turned to Lite will produce a flame.

2. Push in and turn knob counterclockwise to POWER BURNER

HI. All three rings will produce a flame.

3. Turn knob anywhere between POWER BURNER HI and

POWER BURNER LO.

Use the following chart as a guide when setting Power Burner heat levels.

HIGH POWER SETTINGS

MED

RECOMMENDED USE

■ Start food cooking.

■ Bring liquid to a boil.

■ Wok cooking.

■ Maintain a slow boil.

■ Fry poultry or meat.

■ Cook pudding, sauce, icing or gravy.

■ Fry or sauté foods.

■ Hold a slow boil.

Simmer Settings

1. Push in and turn knob counterclockwise to Lite.

All surface burners will click. Only the simmer burner with the control knob turned to LITE will produce a flame.

2. Push in and turn knob counterclockwise anywhere between

SIMMER BURNER HI and SIMMER BURNER LO.

LITE

MED

■ Light the burner.

■ Cooking thicker foods such as tomato

sauce, chili.

■ Stew or steam foods.

■ Cooking medium-density foods such

as cream soups, sauces and gravy.

■ Keep food warm.

■ Melt chocolate or butter.

■ Simmer.

Large, Medium and Small Burner Controls

OFF

Lite

Med

NOTE: Settings are marked on the control knob.

All of the burner controls provide a range of cooking settings from HI to LO.

The large standard burner (14,000 BTU [British Thermal Units]) provides the highest heat setting, and is ideal for cooking large quantities of food or liquid and using large pots and pans.

The medium burner (12,500 BTU) provides the high heat setting, and is ideal for cooking medium-sized quantities of food or liquid and using medium-sized pots and pans.

The small burners (6,000 BTU) are ideal for small quantities of food or liquid and using small pots and pans. The lower power allows more accurate simmer control at the lowest setting.

To S et:

1. Push in and turn knob counterclockwise to LITE.

All surface burners will click. Only the burner with the control knob turned to LITE will produce a flame.

2. Turn knob anywhere between HI and LO. Use the following chart as a guide when setting heat levels.

SETTING RECOMMENDED USE

MED-HI

■ Bring liquid to a boil.

■ Hold a rapid boil.

■ Quickly brown or sear food.

MED

MED-LO

■ Maintain a slow boil.

■ Fry poultry or meat.

■ Cook pudding, sauce, icing or gravy.

■ Stew or steam food.

■ Keep food warm.

■ Melt chocolate or butter.

■ Simmer.

TripleTier™ Flame Burner

with InstaWok™ Ring

Surface Burners

IMPORTANT: Do not obstruct the flow of combustion and ventilation air around the burner grate edges. Before cleaning, make sure all controls are off and the oven and cooktop are cool. Do not use oven cleaners, bleach or rust removers.

A. InstaWok™ Ring B. Grid base C. Wok supports pointing down (for

use with flat-bottomed cookware)

D. Support guides

The TripleTier™ Flame Burner with InstaWok™ Ring is a multifunction burner that produces everything from a rapid boil down to a low simmer.

The TripleTier™ Flame Burner with InstaWok™ Ring is functioned by a dual valve control knob, which controls two separate burners. See “TripleTier™ Burner with High Power Settings and Low Power Simmer Settings” section.

The InstaWok™ Ring supports 12" to 14" (30.5 cm to 35.6 cm) Wok pans and can be flipped over to become a flat grate for use with flat-bottomed cookware.

IMPORTANT: The InstaWok™ Ring must be in place when using the TripleTier™ Flame Burner.

Burner Cap Alignment

Always keep the burner cap in place when using a surface burner. A clean burner cap will help prevent poor ignition and uneven flames. Always clean the burner cap after a spillover and routinely remove and clean the caps according to the “General Cleaning” section.

TripleTier™ Flame Burner

B C

To Use the InstaWok™ Ring:

1. Check that the control knob is in the OFF position and the

grate is completely cool before handling.

2. Remove grate from cooktop and flip the grate over so that the

wok supports are pointing up.

A. InstaWok™ Ring B. Grid base C. Wok supports pointing up D. Support guides

3. Place the wok Ring within the guides.

A. TripleTier™ Flame Burner Caps B. Burner base C. Alignment pins D. Igniter E. Gas tube opening

Standard Burner

Gas tube opening

A. Burner cap B. Burner base C. Alignment pins D. Igniter

E. Gas tube opening

Standard Burner

A. 1-1¹⁄₂" (25-38 mm) B. Burner ports

o Clean:

1. Remove the burner cap from the burner base and clean

according to “General Cleaning” section.

2. Clean the gas tube opening with a damp cloth.

3. Clean clogged burner ports with a straight pin as shown. Do

not enlarge or distort the port. Do not use a wooden toothpick. If the burner needs to be adjusted, contact a trained repair specialist.

Gas must flow freely throughout the gas tube opening for the burner to light properly. Keep this area free of soil and do not allow spills, food, cleaning agents or any other material to enter the gas tube opening. Protect it from spillovers by always using a burner cap.

Burner ports

Check burner flames occasionally for proper size and shape as shown above. A good flame is blue in color, not yellow. Keep this area free of soil and do not allow spills, food, cleaning agents or any other material to enter the burner ports.

TripleTier™ Flame Burner

BBA

³⁄₄

" (19.1 mm)

³⁄₈

" (9.53 mm)

C. Burner ports

4. Replace the burner cap, making sure the alignment pins on

the cap are properly aligned with the burner base.

A. Incorrect B. Correct

5. Turn on the burner. If the burner does not light, check cap

alignment. If the burner still does not light, do not service the sealed burner yourself. Contact a trained repair specialist.

ELECTRONIC OVEN CONTROL

Style 1 (Models KGRA806, KGRK806 and KGSA906)

Bake

325˚ 350˚ 400˚

CONVECT

425˚

Bake Broil Roast

Broil

Bread Proof

Full

Meal

A. EASY CONVECT™ conversion B. Convection oven settings C. Oven settings D. Proof bread setting

E. Oven display F. Clock/time of day display

Style 2 (Models KGRI801 and KGSI901)

CLEAN

TIME

NIGHT

PROBE

TEMP

HR MIN

COOK TIME

Stop

Time

LIGHT

DELAY

Set/Start

TIMER

MED LOW HI

Quick

Reg

Maxi

Self

Clean

CONTROL LOCKED

Cook

Duration

F C

G. Number pads

H. Options selection pad

I. Self-clean

J. Cook time (length of cooking time)

K. Stop time

MIN HR SEC MIN

START TIME

Clock

Off

Set/Start

AM PM

STOP TIME

L. Timer

M. Clock set/start

N. Oven light ON/OFF O. Off P. Start (control lock)

F C

CONTROL

LOCKED

Cook

Duration

325˚ 350˚ 400˚ 425˚

A. Oven settings B. Oven display C. Clock/time of day display D. Number pads

Bake

Bread

Proof

Broil

MED LOW HI

Self

Clean

E. Options selection pad F. Proof bread setting

G. Self-clean

H. Cook time (length of cooking time)

I. Stop time

Electronic ControlPads

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.

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.

Clock

Set/Start

STOP TIME

CLEAN PROBE

HR MIN

COOK TIME

Stop Time

TEMP

TIME

NIGHT LIGHT

MIN HR SEC MIN

DELAY

START TIME

TIMER

Set/Start

Off

J. Timer

K. Clock set/start

L. Oven light ON/OFF

M. Off

N. Start (control lock)

Oven Displays

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 timed countdown and the stop time (if entered).

If “Err” appears on the display, an invalid pad was pressed. Press OFF and retry your entry. When the oven is not in use, this display is blank.

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 canceled.

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 OFF pads will function.

To Lock/Unlock Control: Before locking, make sure the oven, the Timer and Timed Cooking are off. Press and hold the START pad for 5 seconds until “CONTROL LOCK” appears on the display. Repeat to unlock and remove “CONTROL LOCK” from the display.

To n e s

Tones are audible signals, indicating the following:

One beep

■ Function has been entered

Three beeps

■ Invalid pad press

Timer Completion Tones

Three chimes occur when the timer reaches zero. This can be when using the timer for functions other than cooking.

Cooking Time Completion Tones

Three beeps indicate the end of a cooking cycle. To turn On/Off: Press OPTIONS, and then 4 to turn ON. Press

OPTIONS, and then 4 to turn OFF.

Preheat Completion Tone

One chime indicates a preheat cycle has been completed.

Off

The OFF pad stops any oven function except for the Clock, Timer and Control Lock.

Clock/Timer Display

This is a 12-hour clock.

1. Press CLOCK SET/START.

2. Press number pads to set time of day.

3. Press CLOCK SET/START

OPTIONS

Options SelectionPad

The OPTIONS selection pad allows you to access special functions within the Electronic Oven Control that allow you to customize the product to your needs. These special functions allow you to change the oven temperature between Fahrenheit and Celsius, turn the audible signals and prompts on and off, and adjust the oven calibration. The Sabbath Mode is also set using the OPTIONS selection pad.

To Use: Press OPTIONS. The oven display will scroll through the various options, starting at 1 and ending in 0. You can also press the OPTIONS selection pad and number pad to quickly access the desired hidden function.

OPTIONS SPECIAL FUNCTION

1 Fahrenheit and Celsius conversion 2Tones On/Off 3 Tones High/Low 4 Cooking Time Completion Tones On/Off 6 Oven temperature calibration 7 Sabbath Mode

Fahrenheit and Celsius

Press options, then 1 on the keypad for Celsius. Repeat to convert back to Fahrenheit.

All Tones

All tones are preset ON, but can be turned OFF. To turn tones ON, press the options key, then press keypad 2. To turn tones OFF, press the options key again, and then press keypad 2.

Ton e Vol ume

The volume is preset at high, but can be changed to low. To Change: Press OPTIONS, and then 3 to lower the volume.

Press options 3 to raise the volume of the tones.

Oven Temperature Calibration

IMPORTANT: Do not use a thermometer to measure oven temperature because opening the oven door during cycling may give incorrect readings.

The oven provides accurate temperatures; however, it may cook faster or slower than your previous oven, so the temperature calibration can be adjusted. It can be changed in Fahrenheit or Celsius.

A minus sign means the oven will be cooler by the displayed amount. The absence of a sign means the oven will be warmer by the displayed amount. Use the following chart as a guide.

ADJUSTMENT °F (AUTOMATIC °C CHANGE)

10°F (5°C) ...a little more

20°F (10°C) ...moderately more

30°F (15°C) ...much more

-10°F (-5°C) ...a little less

-20°F (-10°C) ...moderately less

-30°F (-15°C) ...much less

To A dju st Ove n Te mpe ratu re C ali bra ti on:

1. Press OPTIONS, and then 6 to set the calibration.

2. Press 3 to increase the temperature, or press 6 to decrease

the temperature.

3. Press START to end calibration.

COOKS FOOD

Timer

The Timer can be set in minutes and seconds or hours and minutes and counts down the set time.

NOTE: The Timer does not start or stop the oven.

1. Press TIMER SET/START.

Press again to switch from MIN/SEC and HR/MIN. If no action is taken after 4 minutes, the display will return to

the time of day mode.

2. Press the number pads to set length of time.

3. Press TIMER SET/START to start the timer.

If not pressed within 4 minutes, the display will return to the time of day mode and the programmed function will be canceled.

When the set time ends, timer completion tones will sound, then reminder tones will sound every minute.

4. Press TIMER OFF anytime to cancel the Timer and/or stop

reminder tones. Remember, if OFF is pressed, the oven will turn off.

5. The time can be reset during the countdown by repeating the

above steps.

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 nonstick finish

■ Brown, crisp

crusts

Insulated cookie sheets or baking pans

■ Little or no

bottom browning

RECOMMENDATIONS

■ Use temperature and time recommended

in recipe.

■ May need to reduce baking temperatures

25°F (15°C).

■ Use suggested baking time.

■ For pies, breads and casseroles, use

temperature recommended in recipe.

■ Place rack in center of oven.

■ Place in the bottom third of oven.

■ May need to increase baking time.

OVEN USE

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

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.

AluminumFoil

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.

■ On those models with bottom vents, do not block or cover

the oven bottom vents.

■ Do not cover entire rack with foil because air must be able to

move freely for best cooking results.

■ To catch spills, place foil on rack below dish. Make sure foil is

at least ½" (1.25 cm) larger than the dish and that it is turned up at the edges.

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).

MeatThermometer

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

½" (1.25 cm) more and read again. If the temperature drops, cook the meat or poultry longer.

■ Check all meat in 2 or 3 places.

Temperature Probe

(on somemodels)

WARNING

Burn Hazard Use an oven mitt to remove temperature probe. Do not touch broil element. Failure to follow these instructions can result

in burns.

The temperature probe accurately measures the internal temperature of meat, poultry and casseroles with liquid and should be used in determining the doneness of meat and poultry. It should not be used during maxi and econo broiling, convection broiling or proofing bread.

Always unplug and remove the temperature probe from the oven when removing food.

To U se:

Before using, insert the probe into the center of the thickest portion of meat or into the inner thigh or breast of poultry, away from fat or bone at an angle as shown in following diagram. Place food in oven and connect the temperature probe to the jack. Keep probe as far away from heat source as possible. Close oven door.

3. Press START.

The set oven temperature will appear on the oven display throughout cooking.

“Lo°” will appear as the probe temperature until the internal temperature of the food reaches 130°F (54°C). Then the display will show the temperature increasing in 1°F increments.

When the set probe temperature is reached, the oven will shut off automatically and “End” will appear on the oven display.

If enabled, end-of-cycle tones will sound.

4. Reinsert probe in another area to confirm temperature.

5. Press OFF or open the oven door to clear the display.

To Change Probe Temperature, Oven Setting:

Repeat previous steps. If OFF is pressed anytime when changing the probe temperature,

the set function will automatically be canceled and the use of the temperature probe function will need to be reset.

To reset after OFF has been pressed, unplug the probe from the probe jack and plug back in. Close the oven door and repeat previous steps.

After cooking, unplug the probe and remove food from oven. The probe symbol will remain lit until the probe is unplugged from the probe jack.

See “General Cleaning” section to clean probe.

Oven Vent

A. Temperature probe jack B. Temperature probe

1. Press the number pads to enter a probe temperature other

than 160°F (71°C). The probe temperature can be adjusted between 130°F and 190°F (54°C and 88°C).

2. Press BAKE, CONVECT BAKE or CONVECT ROAST.

Press number pads to enter a temperature other than the one displayed.

F OF

FF O

LO I

I H

MEDIUM

FF O

I H

F F

F O

LO I

I H

MEDIUM

A. Oven vent cap

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

Positioning Racksand Bakeware

IMPORTANT: Do not place food or bakeware directly on the oven door or bottom. Permanent damage will occur to the porcelain finish.

RACKS

NOTES:

■ Position racks before turning the oven on.

■ Do not position racks with bakeware on them.

■ Make sure racks are level.

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

BAKEWARE

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

NUMBER OF PAN(S)

1 Center of rack.

2 Side by side or slightly staggered.

3 or 4 Opposite corners on each rack. Make sure that no

POSITION ON RACK

bakeware piece is directly over another.

Oven Half-Rackwith RemovableInsert

(on somemodels)

5 4

3 2

Traditional Cooking

FOOD RACK POSITION

Frozen pies, large roasts, turkeys, angel food cakes

Bundt cakes, most quick breads, yeast breads, casseroles, meats

Cookies, biscuits, muffins, cakes, nonfrozen pies

1 or 2

2 or 3

Convection Cooking

OVEN SETTING NUMBER OF

RACKS USED

RACK POSITION(S)

A. Removable Insert B. Oven Half-Rack

The Oven Half-Rack with Removable Insert maximizes space. When the 2 racks are attached, they make a full rack. The insert can also be removed to provide room for large items such as a turkey or casseroles.

The insert can also be used on the counter for a cooling rack. Do not place more than 25 lbs (11.3 kg) on the oven half-rack or

on the removable insert piece. Before Self-Cleaning, remove the Oven Half-Rack with

Removable Insert to keep it shiny and easy to slide. See the “General Cleaning” section in the Use and Care Guide for more information.

To Use Oven Half-Rack with Removable Insert:

Convection Bake 1 1, 2 or 3

Convection Bake 2 2 and 4

Convection Bake 3 1, 3 and 5

Convection Roast 1 1, 2 or 3

Convection Broil 1 3 or 4

A. Oven Half-Rack (Removable

Insert not shown)

B. Full Oven Rack

1. Place a full rack on position 1 or 2, and the half rack on

position 3 or 4.

2. Place large items on the right-hand side of the full rack.

3. Place deeper, covered dishes on the left side of the full rack.

4. Place shallow dishes on the half rack.

5. When finished cooking, carefully remove items.

Bake

The BAKE function is ideal for baking, roasting or heating casseroles.

During baking or roasting, the bake burner and broil element 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 burner will turn off in 30 seconds to 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.

1. Press BAKE once for 325°F (163°C), or press the number

pads to enter a temperature. Each subsequent press of BAKE will increase the temperature by 25 degrees.

2. Press START.

“Lo°” will appear on the display if the actual oven temperature is under 170°F (77°C).

“Preheating” will show on the oven display after a temperature of 170°F (77°C) has been reached. The temperature will be shown on the display until reaching the set point.

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

3. Press OFF when finished cooking.

Broil

This unit has both a gas burner and an electric halo element that work together to enhance broiling performance on the broiler pan and grid provided.

■ 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. 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.

To Broil:

1. Close oven door.

2. Press BROIL.

3. Press START.

4. Press OFF when finished.

Variable Temperature Broiling

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.

To Vari Broil:

1. Close oven door.

2. Press BROIL.

3. Press the number pads to set a temperature between

300°F and 500°F (149°C and 260°C).

4. Press START.

The temperature can be changed after this step. START does not need to be pressed again.

5. Press OFF 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 4. For diagram, see the “Positioning Racks and Bakeware” section.

FOOD RACK

Steak

1" (2.5 cm) thick medium rare medium well-done

Steak

1¹⁄₂" (3.8 cm) thick rare medium

Ground meat patties*

1" (2.5 cm) thick well-done 4

Pork chops

1" (2.5 cm) thick 4 450°F

Ham slice [precooked] ¹₂" (1.25 cm) thick 1" (2.5 cm) thick

Frankfurters 4 500°F

Lamb chops

1" (2.5 cm) thick 4

Chicken

bone-in pieces 3

Fish

¹₂" (1.25 cm) thick 1" (2.5 cm) thick

*Place up to 9 patties, equally spaced, on broiler grid.

POSITION

4 4 4

4 4

3 3

TEMP. TOTAL

500°F (260°C)1416

500°F (260°C)2328

500°F (260°C) 16-18

(232°C)

500°F (260°C)

(260°C)

400°F (204°C) 18-20

500°F (260°C) 32

350°F (177°C)2020-22

TIME MIN.

25-28

10-12 20-22

Convection Cooking

(on somemodels)

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 (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 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 2 or 3 places.

EASY CONVECT™Conversion

(on somemodels)

Convection cooking temperatures and times differ from those of standard cooking. Depending upon the selected category, EASY CONVECT™ conversion automatically may reduce the standard recipe temperature and/or time you input for convection cooking.

Foods are grouped into 3 general categories. Choose the category most appropriate for the food to be cooked. To ensure optimal cooking results, the oven will prompt a food check at the end of a non-delayed cook time. Use the following chart as a guide.

SETTING FOODS

MEATS Baked potatoes, Chicken: whole and pieces

Meat loaf, Roasts: pork, beef and ham

(Turkey and large poultry are not included because their cook time varies.)

BAKED GOODS

OTHER FOODS

Biscuits, Breads: quick and yeast Cakes: layer and angel food Casseroles: including frozen entrées and soufflés,

cookies, fish

Convenience foods: french fries, nuggets, fish sticks, pizza

Pies: fruit and custard

To U se:

Before using convection temperature conversion for BAKED GOODS and OTHER FOODS, allow the oven to preheat before placing food in the oven.

1. Press MEATS, BAKED GOODS or OTHER FOODS.

2. Press number pads to enter standard cook temperature.

3. Press number pads to enter standard cook time.

4. Press START.

“CHECK FOOD AT” and the stop time will appear on the oven display.

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

5. Press OFF to cancel the reminder tones.

Convection Bake

(on somemodels)

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

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

During convection baking preheat, the bake burner and broil element heat the oven cavity. After preheat, the convection element and bake burner 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 burner 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.

1. Press CONVECT BAKE.

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).

2. Press START.

“Lo°” will appear on the oven display if the actual oven temperature is under 170°F (77°C).

When the actual oven temperature reaches 170°F (77°C), the oven display will show the oven temperature increasing in 1-degree increments.

When the set temperature is reached, if on, one preheat completion tone will sound if tones are turned on.

3. Press OFF when finished cooking.

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