KitchenAid KGRS205TWH5, KGRS205TWH4, KGRS205TWH2, KGRS205TWH0, KGRS205TSS5 Owner’s Manual

...

Kitchen_kid ®

GAS RANGE

ARCHITECT _ SERIES II

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

In Canada, call for assistance, installation and service, call: 1-800-807-6777

or visit our website at www,kitchenaid,com

or visit our website at www, KitchenAid,ca

CUISINIERE A GAZ

ARCHITECT _ Sl_RIEII

_'_ ° _ _' _°_° °° _t _,_:__ _@i_

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

www.KitchenAid.ca

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

Models/Modeles KGRK201 KGRS205

W10185364A

TABLEOF CONTENTS

TABLE DES MATIERES

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

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

COOKTOP USE .............................................................................. 6

Cooktop Controls ......................................................................... 6

Power Failure................................................................................ 6

Sealed Surface Burners ............................................................... 7

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

Home Canning ............................................................................. 8

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

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

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

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

Clock ............................................................................................ 9

Tim ers........................................................................................... 9

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

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

Setup .......................................................................................... 10

OVEN USE ..................................................................................... 12

Power Failure.............................................................................. 12

Aluminum Foil............................................................................. 12

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

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

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

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

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

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

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

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

Convect Roast ............................................................................ 15

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

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

Drying (on some models) ........................................................... 15

Thaw and Serve (on some models) ........................................... 17

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

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

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

General Cleaning ........................................................................ 21

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

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

Storage Drawer (on some models) ............................................ 23

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

ASSISTANCE OR SERVICE ......................................................... 25

In the U.S.A ................................................................................ 25

Accessories ................................................................................ 25

In Canada ................................................................................... 25

WARRANTY .................................................................................. 26

SI_CURITI_ DE LA CUISINIERE ................................................... 27

La bride antibasculement ........................................................... 28

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

Commandes de la table de cuisson .......................................... 29

Panne de courant ....................................................................... 30

BrQleurs de surface scelles ........................................................ 30

Ustensiles de cuisson ................................................................ 30

Preparation de conserves a la maison ....................................... 31

COMMANDE I_LECTRONIQUE DU FOUR ................................. 31

Touches de commande electroniques ...................................... 32

Afficheur du four ......................................................................... 32

Touches de reglage rapide ........................................................ 32

Horloge ....................................................................................... 32

Minuteries ................................................................................... 32

Verrouillage de la commande du four et de la porte du four .....33

Lampe du four ............................................................................ 33

Reglage ....................................................................................... 33

UTILISATION DU FOUR ............................................................... 35

Panne de courant ....................................................................... 35

Papier d'aluminium ..................................................................... 35

Ustensiles de cuisson ................................................................ 36

Thermometre &viande ............................................................... 36

€:vent du four .............................................................................. 36

Positionnement des grilles et des ustensiles de cuisson .......... 36

Cuisson au four .......................................................................... 37

Cuisson au gril ............................................................................ 37

Cuisson par convection veritable T.H.E ..................................... 38

Cuisson au four par convection ................................................. 38

R6tissage par convection .......................................................... 39

Cuisson de p&tisseries par convection ...................................... 39

Prechauffage rapide ................................................................... 39

Sechage (sur certains modeles) ................................................. 40

Decongeler et servir (sur certains modeles) ............................... 42

Plus d'options ............................................................................. 43

Recettes Favorites ...................................................................... 44

Programme d'autonettoyage ..................................................... 45

Nettoyage gen6ral ...................................................................... 46

Lampe du four ............................................................................ 47

Porte du four ............................................................................... 47

Tiroir de remisage ....................................................................... 48

DI_PAN NAG E................................................................................. 48

ASSISTANCE OU SERVICE ......................................................... 50

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

RANGE SAFETY

Your safety and the safety of others are very important.

We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety

messages.

This is the safety alert symbol. This symbol alerts you to potential hazards that can kill or hurt you and others.

All safety messages will follow the safety alert symbol and either the word "DANGER" or "WARNING."

These words mean:

You can be killed or seriously injured if you don't immediately

follow instructions.

You can be killed or seriously injured if you don't follow instructions.

All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you what can happen if the instructions are not followed.

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,

WARNING: Gas leaks cannot always be detected by smell.

Gas suppliers recommend that you use a gas detector approved by UL or CSA. For more information, contact your gas supplier.

If a gas leak is detected, follow the "What to do if you smell gas" instructions.

TheCaliforniaSafeDrinkingWaterandToxicEnforcementActrequirestheGovernorofCaliforniatopublishalistofsubstances knowntotheStateofCaliforniatocausecancer,birthdefects,orotherreproductiveharm,andrequiresbusinessestowarnof

potentialexposuretosuchsubstances. WARNING:ThisproductcontainsachemicalknowntotheStateofCaliforniatocausecancer,birthdefects,orother

reproductiveharm. Thisappliancecancauselow-levelexposuretosomeofthesubstanceslisted,includingbenzene,formaldehyde,carbon

monoxide,toluene,andsoot.

Therangewillnottipduringnormaluse.However,therangecantipifyouapplytoomuchforceorweighttotheopendoorwithoutthe anti-tipbracketfasteneddownproperly.

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.

"'Bracket

Anti-Tip

Making sure the anti-tip bracket is installed:

• Slide range forward.

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

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

IMPORTANT SAFETY INSTRUCTIONS

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 A-I-I-ACHED TO FLOOR,

AND SLIDE RANGE BACK SO REAR RANGE FOOT IS UNDER ANTI-TIP BRACKET.

• WARNING: NEVER use this appliance as a space heater to

heat or warm the room. Doing so may result in carbon monoxide poisoning and overheating of the oven.

• WARNING: NEVER cover any slots, holes or passages in the

oven bottom or cover an entire rack with materials such as aluminum foil. Doing so blocks air flow through the oven and may

cause carbon monoxide poisoning. Aluminum foil linings may also trap heat, causing a fire hazard.

• 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. In Canada, 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.

• 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 power before servicing.

• 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

COOKTOP USE

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A B C D

A. Surface burner Iocator

B. Left front control knob

C. Left rear control knob

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 range is factory-set for use with Natural gas. If you wish to use LP gas, an LP Gas Conversion Kit is included with your new range. See the "Gas Conversions" section of the Installation Instructions for details on making this conversion.

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

The large burners (16,000, 14,000 and 12,500 Btu/h [British Thermal Units]) provide the highest heat setting, and are ideal for cooking large quantities of food or liquid, using large pots and pans. The small burners (9,200 and 5,000 Btu/h) allow more accurate simmer control at the lowest setting, and are ideal for cooking smaller quantities of food, using smaller pots and pans.

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 a clicking sound. Ifyou do not hear the igniter click, turn the burner off. Check for a tripped circuit breaker or

blown household 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.

oOo

Rear

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ront

D. Center control knob E. Right rear control knob

F. Right front control knob

To Set:

1. Push in and turn knob counterclockwise to LITE. All 5 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

LITE (Light)

HI (High)

Light the burner. Start food cooking.

Bring liquid to a boil.

MED (Medium)

Hold a rapid boil. Quickly brown or sear food. Fry or saute foods. Cook soups, sauces and gravies.

Stew or steam foods.

LO (Low) • Keep food warm.

• Simmer.

REMEMBER: When range is in use or (on some models) during the Self-Cleaning cycle, the entire cooktop area may

become hot.

Surface Burners In case of prolonged power failure, the surface burners can be lit

manually. Hold a lit match near a burner and turn knob counterclockwise to ignite. After burner lights, turn knob to desired setting.

A. Burner cap B. Burner base

C. Alignment pins D. Igniter E. Gas tube opening

IMPORTANT: Do not obstruct the flow of combustion and ventilation air around the burner grate edges.

Burner cap: Always keep the burner cap in place when using a surface burner. A clean burner cap will help avoid 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.

Gas tube opening: 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. Keep spillovers out of the gas tube by always using a burner cap.

A. 1-11/_'' (25-38 mm) B. Burner ports

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.

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.

Replace the burner cap, making sure the alignment pins are properly aligned with the burner cap.

A. Incorrect B. Correct

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.

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

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

thickness. Rough finishes may scratch the cooktop or grates. Aluminum and

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

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.

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

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

COOKWARE CHARACTERISTICS

To Clean:

IMPORTANT: Before cleaning, make sure all controls are off and the oven and cooktop are cool. Do not use oven cleaners, bleach

or rust removers.

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.

Aluminum •

Cast iron

Ceramic or Ceramic glass

Heats quickly and evenly. Suitable for all types of cooking. Medium or heavy thickness is best for

most cooking tasks.

• 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.

COOKWARE CHARACTERISTICS

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

• Use on low heat settings.

Porcelain

enamel-on-

steel or cast iron

Stainless steel

• See stainless steel or cast iron.

Heats quickly, but unevenly. A core or base of aluminum or copper

on stainless steel provides even heating.

ELECTRONIC OVEN CONTROL

KGRS205 model shown

E F

When canning for long periods, alternate the use of surface burners between batches. This allows time for the most recently

used areas to cool.

• Center the canner on the grate.

• Do not place canner on 2 surface burners at the same time.

• For more information, contact your local agricultural department. Companies that manufacture home canning products can also offer assistance.

Q P

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

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

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 power is supplied to the range or after a power interruption, "I 2:00" and "POWER LOSS" will be displayed.

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

temperature, and oven setting. When the oven is not is use, the display shows the time of day. When using the Timer, for settings of 1 to 59 minutes, the display

will count down in minutes and seconds. For settings of 1 hour or more, the display will count down hours and minutes.

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

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

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

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

To Set Clock:

1. Press SETUR

2. Select CLOCK using the Quickset pads.

3. Select TIME.

4. Enter the time using the number pads.

5. Press ENTER.

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

7. To exit the Setup mode, press SETUR

Activating and Canceling the Clock/Day of Week Display:

1. Press SETUR

2. Select CLOCK.

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

4. Select DISABLE.

5. Select TIME.

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

Day of the week:

7. Select DAY.

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

9. To exit the Setup mode, press SETUR

Entering the Day of the Week:

1. Press SETUR

2. Select CLOCK.

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

4. Use Quickset arrow to scroll through the days.

5. Select day desired.

6. To exit the Setup mode, press SETUR

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

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

1. Press the SETUR

2. Select CLOCK.

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

4. Select 12 HR or24 HR.

5. To exit Setup mode, press SETUR

Setting the Timers (Timer 1 or Timer 2):

1. Press TIMER 1 or TIMER 2.

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

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

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

Changing the Amount of Time Entered Once the Timer Starts:

1. PressTIMER 1 orTIMER2 once.

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

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

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

Canceling the Timer:

1. Press TIMER 1 or TIMER 2 twice.

If Both Timers are Active:

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

not in the foreground, follow these steps:

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

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

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

Changing the Timer Beeps:

The signal beeps for TIMER 1 and TIMER 2 can be changed. The

options available are 2 beeps every thirty seconds, 2 beeps every 60 seconds or 1 beep only. The default setting is 1 beep.

1. Press SETUR

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

3. Select TONES.

4. Select TIMERS TONES.

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

6. Press SETUP to exit Setup mode.

The lock feature shuts down the control pads (buttons) and locks

the oven door to avoid unintended us of the oven.

The lock feature is preset unlocked, but can be locked.

If the oven is currently in use, the controls and oven door cannot be locked.

To Lock the Oven Control and Oven Door:

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

t Hold to Lock "/

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

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

.......... :

The oven light automatically comes on when the door is opened.

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

1. PressSETUR

2. UsethearrowtoscrollthroughtheSetupoptions.

3. SelectthedesiredoptionbypressingtheQuicksetpads. NOTE:Tobackoutofascreenwithoutmakinganychanges,

presstheSetuppad.Thedisplaywillreturntothetimeofday.

Clock

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

• Set the time of day.

• Set day of week.

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

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

• Disable the clock display.

Language

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

To change the display language from English:

1. Press SETUR

2. Use the arrow to scroll to select LANGUAGE.

3. Select the desired language.

4. Press SETUP to exit the Setup menu.

Auto Convect Conversion (on some models)

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

NOTES:

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

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

Check food at 75% of the conventional time.

To deactivate Auto Convect conversion:

1. Press SETUR

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

3. Select OFF.

4. Press SETUP to exit the Setup menu.

To reactivate Auto Convect conversion:

1. Press SETUR

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

3. Select ON.

4. Press SETUP to exit the Setup menu.

C/F (Celsius/Fahrenheit)

The displayed temperature scale can be changed from

Fahrenheit to Celsius.

To change the scale:

1. Press SETUP.

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

3. Select the desired temperature scale.

4. Press SETUP to exit the Setup menu.

Sabbath Mode

The oven is set to shut off after 12 hours if you unintentionally

leave it on. The Sabbath Mode overrides the 12-hour shut-off and can either be set to come on automatically or can be set

manually as desired. Only Bake or CooWHold Bake will operate when the oven is in

Sabbath Mode. All other functions are invalid. If a function other than Bake or CooWHold Bake is in operation when Sabbath

Mode starts, the function will be canceled.

• The oven must be idle to program Sabbath Mode.

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

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

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

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

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

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

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

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

To activate Sabbath mode:

Food Poisoning Hazard

Do not let food sit in oven more than one hour before

or after cooking.

Doing so can result in food poisoning or sickness.

Press SETUR

Press the arrow to scroll to select SABBATH.

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

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

active.

MANUAL sets the oven to Sabbath Mode for 72 hours. "SABBATH" and "SABBATH ENABLE" appear in the display

for 5 minutes. If Bake or CooWHold Bake are desired during Sabbath Mode, they must be programmed during this

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

4. Select ON or OFE

5. Press SETUP to exit the Setup menu. To cancel Sabbath mode:

1. Press CANCEL.

2. Press and hold SETUP for 5 seconds.

Temp Adjust

Oven temperatures are tested at the factory. It is normal to notice some baking time or browning differences between a new oven and an old one. As ovens get older, the oven temperature can

shift. You may adjust the oven temperature if you think the oven is not

baking or browning correctly. To decide how much to change the temperature, set the oven temperature 25°F higher or lower than the temperature in your recipes, then bake. The results of the first bake should give you an idea of how much to adjust the temperature.

To adjust the oven temperature:

1. Press SETUR

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

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

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

of the window.

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

6. Press SETUP to exit the menu.

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

Broiling and cleaning temperatures cannot be adjusted.

Tones (beeps)

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

To change the beeps at the end of cooking:

1. Press SETUR

2. Use the arrow to scroll to select TONES.

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

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

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

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

5. Press SETUP to exit.

To change the timer beeps:

1. Press SETUR

2. Use the arrow to scroll to select TONES.

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

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

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

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

5. Press SETUP to exit.

To change the volume of the beeps:

1. Press SETUP.

2. Use the arrow to scroll to select TONES.

3. Use the arrow to scroll to select VOLUME.

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

MEDIUM for medium volume. OR

LOW for the lowest volume.

5. Press SETUP to exit.

12 HR Shutoff

The oven will automatically turn off at the end of 12 hours if you

unintentionally leave it on.

To turn off this feature:

1. Press SETUP.

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

3. Select ON or OFF using the Quickset pads.

4. Press SETUP to exit.

EnergySaver

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

used.

To set the Energy Saver feature:

1. Press SETUP.

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

3. Select ON or OFF using the Quickset pads.

4. Press SETUP to exit.

Press any pad to "wake up" the display.

Service

This area of the oven control displays the KitchenAid Customer

Service toll-free phone number.

1. Press SETUP.

2. Use the arrow to scroll to select SERVICE.

3. Press SETUP to exit.

Demo

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

1. Press SETUP.

2. Use the arrow to scroll to select DEMO.

3. Select ON or OFF using the Quickset pads.

4. Press SETUP to exit.

OVEN USE

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

During oven use, the heating elements will not remain on, but will cycle on and off throughout oven operation.

IMPORTANT: The health of some birds is extremely sensitive to the fumes given off. Exposure to the fumes may result in death to certain birds. Always move birds to another closed and well-

ventilated room.

Oven Burners

Your range is equipped with pilotless ignition. With this type of ignition system, the gas automatically shuts off and the oven will not operate during a power failure.

A lighted match will not light the oven bake or broil burner. No attempt should be made to operate the oven during a power

failure.

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

cookware.

• For best cooking results, do not cover entire rack with foil because air must be able to move freely.

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

BAKEWARE/ RECOMMENDATIONS RESULTS

Stoneware/Baking stone

• Crisp crusts

Ovenproof

glassware, ceramic glass or ceramic

• Brown, crisp crusts

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

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

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

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

• Follow manufacturer's instructions.

• May need to reduce baking temperatures slightly.

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

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

BAKEWARE/ RECOMMENDATIONS RESULTS

Light colored • Use temperature and time

aluminum recommended in recipe.

• Light golden crusts

• Even browning

Dark aluminum and

other bakeware with dark, dull and/or

nonstick finish

• Brown, crisp crusts

Insulated cookie

sheets or baking

pans

• Little or no bottom browning

Stainless steel

• Light, golden crusts

• Uneven browning

• May need to reduce baking temperatures slightly.

• Use suggested baking time.

• For pies, breads and casseroles, use temperature recommended in recipe.

• Place rack in center of oven.

• Place in the bottom third of oven.

• May need to increase baking time.

A. Oven vent

The oven vent releases hot air and moisture from the oven, and

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

could melt or burn near the oven vent.

I:' l_,ack5 a:sd

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

bottom.

RACKS

• Position racks before turning on the oven.

• Do not move racks with bakeware on them.

• Make sure racks are level.

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

]

FOOD RACK

POSITION(S)

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

Most broiling and multiple rack baking. 6 Multiple rack baking. 5

Most baked goods on cookie sheet or jelly roll 4 pan, fruit pies, or frozen convenience foods.

Also broiling chicken pieces or multiple rack

baking. Casseroles, bread, bundt cakes or custard 3

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

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

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

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

BAKEWARE

Hot air must be able to circulate around food to cook evenly, so allow 2" (5.0 cm) of space around bakeware and oven walls. Use the following chart as a guide.

NUMBER OF POSITION ON RACK PAN(S)

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

3 or 4 Opposite corners on each rack. Make sure

that no bakeware piece is directly over another.

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

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

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

door is closed.

1. Press BAKE.

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

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

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

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

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

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

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

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

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

Thicker cuts and unevenly shaped pieces of meat, fish and

poultry may cook better at lower broiling temperatures.

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

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

Part Number 4396923.

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

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

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

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

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

To Bake:

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

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

To Broil:

Before broiling, position rack according to the Broiling Chart.

1. Press BROIL.

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

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

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

3. Press CANCEL when finished.

BROILING CHART For best results, place food 3" (7.0 cm) or more from the broil

element. Times are guidelines only and may need to be adjusted for individual tastes. Recommended rack positions are numbered from the bottom (1) to the top (7). For diagram, see the "Positioning Racks and Bakeware" section..

FOOD RACK TOTAL

POSITION TIME

MIN.

Steak

1" (2.5 cm) thick

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

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

well-done 6 or 7 11-18

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

Ham slice, precooked

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

Chicken

bone-in pieces LOW broil

well-done 4 30-45

Seafood

Fish Steaks

1" (2.5 cm) thick

flaky 6 10-15

Lobster tails

3-4 oz each 5 7-10

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

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

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

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

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

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

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

• Use a meat thermometer or the temperature probe (on some models) to determine the doneness of meats and poultry. Use the meat thermometer according to the manufacturer's

instructions or the directions in the "Meat Thermometer" section of this manual.

Convect Bake can be used to bake and cook foods on single or multiple racks. It is helpful to stagger items on the racks to allow a more even flow of heat. If the oven is full, extra cooking time may be needed.

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

between the cookware and the sides of the oven.

Allow the range to preheat before placing food in the oven.

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

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

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

To Convect Bake:

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

1. Press CONVECT.

2. Select CNVT BAKE using the Quickset pads.

3. Select the oven temperature using the Quickset pads OR

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

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

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

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

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

5. Place food in the oven.

6. Press CANCEL when finished cooking.

Food Poisoning Hazard

Do not let food sit in oven more than one hour before

or after cooking.

Doing so can result in food poisoning or sickness.

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

To Convect Roast: Before convection roasting, position racks according to the

"Positioning Racks and Bakeware" section. It is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe. If a recipe suggest preheating the

oven, add 15 minutes to the cook time.

1. Place food in the oven.

2. Press CONVECT.

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

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

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

and 288°C).

5. Press ENTER pad to set.

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

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

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

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

Cook time will begin to count down.

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

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

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

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

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

1. Press CONVECT.

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

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

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

and 288°C) in 5° increments.

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

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

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

until the oven reaches the preset temperature. Allow about 15 minutes for the oven to preheat.

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

Press CANCEL when finished cooking.

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

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

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

To Activate:

After Bake or Convect Bake has been programmed and

activated, press RAPID PREHEAT.

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

Preheat time is 5 minutes.

To Return to Standard Preheat:

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

£J_ '_des

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

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

The convection fan will operate during the drying procedure.

To Set Drying:

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

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

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

A. Magnefic doorspacer

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

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

4. Press CONVECT.

5. Press the arrow to scroll to select DRYING.

DRYING GUIDE CHART.

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

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

reached.

8. Press CANCEL when finished drying.

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

temperature before testing for doneness

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

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

• Fruits that turn brown when exposed to air should be

treated with an antioxidant. Try one of the following

methods:

1. Dip fruit in a mixture of 3 tablespoons lemon juice to

1 quart of cool water.

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

FOOD VARIETIES BEST FOR PREPARATION APPROX. DRY TEST FOR DONENESS

DRYING TIME AT 140°F AT MINIMUM DRY TIME

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

Stein, Granny Smith, slice into 1/8"(3.0 mm) slices, apples store best when Jonathan, Winesapp, Rome slightly crisp. Beauty, Newton

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

common. Tilton also good.

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

slices.

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

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

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

cycle.

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

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

(60°C) [HOURS]**

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

Napoleon, Van or Bing. and remove pits.

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

looking dried fruit. Pears* Bartlett Peel, halve and core. 24 to 36 Soft and pliable Pineapple Fresh or canned Wash peel and remove thorny Canned: 14 to 18 Soft and pliable

eyes. Slice lengthwise and remove Fresh: 12 to 6 the small core. Cut crosswise into

1/2"(12.0 mm) slices.

Orange and Select rough-skinned fruit. Wash well. Thinly peel the outer 1 to 2 Tough to brittle Lemon peel Do not dry the peel of fruit 1/le"to 1/8"(1.5 mm to 3.0 mm) of

marked "color added." the peel.

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