KitchenAid KGRA806, KGRK806, KGSI901, KGSA906 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
9762266
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
2
RANGE SAFETY
Your safety and the safety of others are very important.
We have provided many important safety messages in this manual and on your appliance. Always read and obey all
safety messages.
This is the safety alert symbol.
This symbol alerts you to potential hazards that can kill or hurt you and others.
All safety messages will follow the safety alert symbol and either the word “DANGER” or
“WARNING.” These words mean:
You can be killed or seriously injured if you don't
immediately follow instructions.
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.
3
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
4
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)
A
CONVECT
C
A. Surface burner locator
B. Oven display
C. Left rear control knob (6000 BTU)
D
Bake
325˚
350˚
400˚
425˚
Bake Broil Roast
Bread
Proof
Broil
Full
Meal
MED LOW HI
Quick
Reg
Maxi
E
D. Left front dual valve TripleTier™ flame burner
knob (15,000 BTU)
E. Oven control panel
Self
Clean
B
CLEAN
TIME
NIGHT
PROBE
TEMP
LIGHT
F
DELAY
C
HR MIN
CONTROL
ON
COOK TIME
LOCKED
Cook
Stop
Duration
Time
Set/Start
Control Panel for Standard Burner (Models KGRI801 and KGSI901)
A
Bread
Proof
Broil
Bake
325˚
350˚
400˚
425˚
MED LOW HI
Clean
Self
B
CLEAN
TIME
NIGHT
PROBE
TEMP
LIGHT
F
DELAY
C
HR MIN
CONTROL
ON
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
G
F. Right front control knob (6000 BTU)
G. Right rear control knob (12,500 BTU)
AM
PM
STOP
TIME
C
D
A. Surface burner locator
B. Oven display
C. Left rear control knob (6000 BTU)
E
D. Left front control knob (14,000 BTU)
E. Oven control panel
F
F. Right front control knob (6000 BTU)
G. Right rear control knob (12,500 BTU)
G
5
Range
H
F
G
A
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
B
C
D
E
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
I
D
7
J. Door gasket
K. Automatic oven light switch
L. Broil burner with electric
element (not shown)
M. Bake burner & cover (not
shown)
I
J
K
L
M
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
6
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.
7
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
S
Hi
I
M
M
E
Med
R
B
U
R
Lo
N
E
Lo
R
E
ed
N
M
Hi
R
U
B
R
E
W
P
O
R
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
HI
MED
LO
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
HI
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.
LO
■ Keep food warm.
■ Melt chocolate or butter.
■ Simmer.
Large, Medium and Small Burner Controls
OFF
Lite
Lo
Hi
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
HI
MED-HI
■ Bring liquid to a boil.
■ Hold a rapid boil.
■ Quickly brown or sear food.
MED
MED-LO
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.
8
TripleTier™ Flame Burner
B
B
E
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
C
D
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
A
B
C
D
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
C
D
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
9
Standard Burner
D
A
B
A
B
C
Gas tube opening
A. Burner cap
B. Burner base
C. Alignment pins
D. Igniter
E. Gas tube opening
Standard Burner
A
B
A. 1-1¹⁄₂" (25-38 mm)
B. Burner ports
o Clean:
T
E
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
C
³⁄₄
" (19.1 mm)
A.
³⁄₈
" (9.53 mm)
B.
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.
10
ELECTRONIC OVEN CONTROL
Style 1 (Models KGRA806, KGRK806 and KGSA906)
C
Bake
325˚
350˚
400˚
B
CONVECT
425˚
Bake Broil Roast
Broil
Bread
Proof
Full
Meal
D
A
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)
E
CLEAN
TIME
NIGHT
PROBE
TEMP
HR MIN
COOK TIME
Stop
Time
K
LIGHT
DELAY
Set/Start
TIMER
L
MED LOW HI
Quick
Reg
Maxi
Self
Clean
I
ON
CONTROL
LOCKED
Cook
Duration
J
F
C
G. Number pads
H. Options selection pad
I. Self-clean
J. Cook time (length of cooking time)
K. Stop time
B
F
MIN HR SEC MIN
START
TIME
Clock
Off
Set/Start
M
C
AM
PM
STOP
TIME
L. Timer
M. Clock set/start
N. Oven light ON/OFF
O. Off
P. Start (control lock)
G
N
D
H
P
O
E
F
C
CONTROL
ON
LOCKED
Cook
Duration
325˚
350˚
400˚
425˚
A
A. Oven settings
B. Oven display
C. Clock/time of day display
D. Number pads
Bake
Bread
Proof
Broil
F
MED LOW HI
Self
Clean
GH
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.
AM
Clock
Set/Start
K
PM
STOP
TIME
L
M
CLEAN
PROBE
HR MIN
COOK TIME
Stop
Time
I
TEMP
TIME
NIGHT
LIGHT
MIN HR SEC MIN
DELAY
START
TIME
TIMER
Set/Start
Off
J
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.
N
11
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
12
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.
13
Temperature Probe
B
(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
A
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.
14
F
F
OF
OF
HI
HI
FF
FF
O
O
LO
LO
I
I
H
H
LO
LO
MEDIUM
MEDIUM
MEDIUM
MEDIUM
FF
FF
O
O
I
I
H
H
F
F
F
F
O
O
LO
LO
I
I
H
H
LO
LO
MEDIUM
MEDIUM
MEDIUM
MEDIUM
7
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
1
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
2 or 3
Convection Cooking
OVEN SETTING NUMBER OF
RACKS USED
RACK
POSITION(S)
B
A
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:
A
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
B
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.
15
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]
¹₂" (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
¹₂" (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
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.
18
25-28
10-12
20-22
8
16
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.
17
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