KitchenAid YKDSS907SS00, YKDRS807SS00, KDSS907SSS00, KDRS807SSS00 Owner’s Manual

Ki|chen_kid ®

DUAL FUEL 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 BI-COMBUSTIBLE

ARCHITECT _SERIE II

Au Canada, pour assistance, installation ou service composez le 1-800-807-6777

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

ou visitez notre site web & www.KitchenAid.ca

Models/Modeles KDRS807 KDSS907 YKDRS807 YKDSS907

9763459A

TABLE OF CONTENTS

TABLE DES MATIERES

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

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

PARTS AND FEATURES ................................................................ 6

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

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

TripleTier _ Flame Burner with InstaWok TM Grate ......................... 8

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

Cookware ................................................................................... 10

Home Canning ........................................................................... 10

GLASS TOUCH-ACTIVATED

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

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

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

Start ............................................................................................ 11

Control Lock ............................................................................... 11

Off ............................................................................................... 11

CIocWTimer Display ................................................................... 11

Timer ........................................................................................... 12

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

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

Fahrenheit and Celsius - Option 1............................................. 12

Tones - Options 2, 3, 4 .............................................................. 12

Dehydrate - Option 5 ................................................................. 12

Oven Temperature Calibration - Option 6 ................................. 13

Sabbath Mode - Option 7.......................................................... 13

OVEN USE ..................................................................................... 14

Aluminum Foil............................................................................. 14

Bakeware .................................................................................... 14

Meat Thermometer ..................................................................... 15

Temperature Probe .................................................................... 15

Oven Vent ................................................................................... 15

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

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

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

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

EasyConvect Conversion ........................................................... 17

Convection Bake ........................................................................ 18

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

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

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

Timed Cooking ........................................................................... 20

Warming Drawer ........................................................................ 20

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

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

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

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

Oven Door .................................................................................. 24

Warming Drawer ........................................................................ 24

TROUBLESHOOTING .................................................................. 25

ASSISTANCE OR SERVICE ......................................................... 27

In the U.S.A ................................................................................ 27

In Canada ................................................................................... 27

WARRANTY .................................................................................. 28

SI_CURITE DE LA CUISINII_RE ................................................... 29

La bride antibasculement ........................................................... 30

PII-CES ET CARACTI_RISTIOUES .............................................. 32

UTILISATION DE LA TABLE DE CUISSON ................................ 33

Commandes de la table de cuisson .......................................... 33

Brt31eurTripleTie¢ _avec grille InstaWok TM ................................ 35

BrQleurs de surface scelles ........................................................ 36

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

Preparation de conserves a la maison ....................................... 37

COMMANDE ELECTRONIQUE TACTILE DU FOUR ................. 38

Touches de commande electroniques ...................................... 38

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

Start (mise en marche) ............................................................... 38

Control Lock (verrouillage des commandes) ............................. 38

Off (arr_t) ..................................................................................... 38

Affichage horloge/minuterie ....................................................... 38

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

OPTIONS ....................................................................................... 39

Touche de selection des options ............................................... 39

Fahrenheit et Celsius - Option 1................................................ 39

Signaux sonores - Options 2, 3, 4 ............................................. 39

Deshydrater - Option 5............................................................... 39

Calibrage de la temperature du four - Option 6 ........................ 40

Mode Sabbat - Option 7 ............................................................ 40

UTILISATION DU FOUR ............................................................... 41

Papier d'aluminium ..................................................................... 41

Ustensiles de cuisson ................................................................ 41

Thermometre a viande ............................................................... 42

Sonde thermometrique .............................................................. 42

Event du four .............................................................................. 43

Positionnement des grilles et des ustensiles de cuisson ..........43

Cuisson au four .......................................................................... 43

Cuisson au gril ............................................................................ 44

Cuisson par convection ............................................................. 45

Conversion EasyConvect ........................................................... 45

Cuisson au four par convection ................................................. 45

RGtissage par convection .......................................................... 46

Cuisson au gril par convection ................................................... 47

Levee du pain ............................................................................. 47

Cuisson minutee ......................................................................... 47

Tiroir-rechaud ............................................................................. 48

ENTRETIEN DE LA CUlSINII_RE ................................................. 49

Programme d'autonettoyage ..................................................... 49

Nettoyage genGral ...................................................................... 50

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

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

Tiroir-rechaud ............................................................................. 52

DEPANNAGE ................................................................................. 53

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

GARANTI E ..................................................................................... 55

RANGE SAFETY

Your safety and the safety of others are very important.

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

messages.

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

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

These words mean:

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

follow instructions.

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.

may result causing property damage, personal injury or death,

I WARNING: If the information in this manual is not followed exactly, a fire or explosion I

- 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 Iowqevel exposure to some of the substances listed, including benzene, formaldehyde, carbon

monoxide, toluene, and soot.

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.

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 [] Clean Cooktop With Caution - if a wet sponge or cloth 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 COMPLETELY

FORWARD, LOOK FOR ANTI-TIP BRACKET SECURELY

ATTACHED TO THE WALL BEHIND THE RANGE AND SLIDE

RANGE COMPLETELY BACK SO ANTI-TIP BRACKET IS OVER REAR BRACE OF RANGE.

[] 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.

• Do Not Leave Children Alone - Children should not be left alone or unattended in area where the range is in use. They should

never be allowed to sit or stand on any part of the range.

• Wear Proper Apparel - Loose-fitting or hanging garments should never be worn while using the range.

• User Servicing - Do not repair or replace any part of the range unless specifically recommended in the manual. All other

servicing should be referred to a qualified technician.

• Storage in or on the Range - Flammable materials should not be stored in an oven or near surface units.

• Do Not Use Water on Grease Fires - Smother fire or flame or use dry chemical or foam-type extinguisher.

• Use Only Dry Potholders - Moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholder

touch hot heating elements. Do not use a towel or other bulky cloth.

• DO NOT TOUCH SURFACE UNITS OR AREAS NEAR UNITS

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

burns. During and after use, do not touch, or let clothing or other flammable materials contact surface units or areas near units

until they have had sufficient time to cool. Among those areas are the cooktop and surfaces facing the cooktop.

• Never Leave Surface Units Unattended at High Heat Settings - Boilover causes smoking and greasy spillovers that may ignite.

• Glazed Cooking Utensils - Only certain types of glass, glass/ceramic, ceramic, earthenware, or other glazed utensils

are suitable for range-top service without breaking due to the sudden change in temperature.

• Utensil Handles Should Be Turned Inward and Not Extend Over

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

flammable materials, and spillage due to unintentional contact with the utensil, the handle of a utensil should be positioned so

that it is turned inward, and does not extend over adjacent surface units.

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

noxious fumes if applied to a hot surface.

[] Use Care When Opening Door - Let hot air or steam

escape before removing or replacing food.

[] Do Not Heat Unopened Food Containers - Build-up of

pressure may cause container to burst and result in injury.

[] Keep Oven Vent Ducts Unobstructed. [] Placement of Oven Racks - Always place oven racks in

desired location while oven is cool. If rack must be moved while oven is hot, do not let potholder contact hot

heating element in oven.

[] DO NOT TOUCH HEATING ELEMENTS OR INTERIOR

SURFACES OF OVEN - Heating elements may be hot even though they are dark in color. Interior surfaces of

an oven become hot enough to cause burns. During and after use, do not touch, or let clothing or other flammable

materials contact heating elements or interior surfaces of oven until they have had sufficient time to cool. Other

surfaces of the appliance may become hot enough to cause burns - among these surfaces are oven vent

openings and surfaces near these openings, oven doors, and windows of oven doors.

[] 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, ANSl/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.

[] Disconnect the electrical supply before servicing the

appliance.

[] 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.

[] Top burner flame size should be adjusted so it does not

extend beyond the edge of the cooking utensil.

For self-cleaning ranges -

[] Do Not Clean Door Gasket - The door gasket is

essential for a good seal. Care should be taken not to rub, damage, or move the gasket.

[] Do Not Use Oven Cleaners - No commercial oven

cleaner or oven liner protective coating of any kind

should be used in or around any part of the oven. [] Clean Only Parts Listed in Manual. [] Before Self-Cleaning the Oven - Remove broiler pan

and other utensils. Wipe off all excessive spillage before

initiating the cleaning cycle. For units with ventilating hood -

[] Clean Ventilating Hoods Frequently - Grease should not

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

SAVE THESE iNSTRUCTiONS

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

eo oo oo wo

c D

A. Surface burner Iocator B. Oven display

C. Left rear control knob (6000 Btu/h)

Range

D. Left front dual valve TripleTier "_flame burner

knob (15,000 Btu/h)

E.Electronic oven control

Oven Interior

H I

oo o@ o@ oo

F G

E Right front control knob (6000 Btu/h)

G. Right rear control knob (12,500 Btu/h)

B C A

A. Warming drawer B. CleanBake TM Element

C. Anti-tip bracket D. Broil element (not shown)

E.Oven vent E Left front surface burner (dual valve

Triple TieP flame burner with InstaWok TM

Grate on some models)

G. Left rear surface burner H. Standard grate

L Right rear surface burner

J. Right front surface burner

K. Control panel

L. Automatic oven light switch/

self-clean latch

M. Door gasket

N. Model and serial number plate O. Oven door window

Parts and Features not shown Broiler pan and grid

Temperature probe

A. Oven lights

B. Furl and center broil elements C. Oven cavity sensor

D. T.H.E, TM convection fan and element

(not visible)

E. CleanBake TM element (not visible)

COOKTOP USE

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 LP Gas, an LP Gas Conversion Kit is included with your new range. Models with the TripleTie¢_ Flame Burner will include a TripleTier ° Burner LP 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. Ifyou 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.

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

during the Self-Cleaning cycle, the entire cooktop area may

become hot. I

TripleTier_ Burner with High Power Settings and Low Simmer Settings

NOTE: Settings are marked on the control knob,

The TripleTier _ Flame Burner (15,000 Btu/h [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 Set:

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 3 burner rings will produce a flame.

3. Turn knob to anywhere between POWER BURNER HI and POWER BURNER LO.

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

HIGH POWER RECOMMENDED USE SETTING

HI • Start food cooking.

• Bring liquid to a boil,

• Wok cooking,

MED • Maintain a slow boil. (Medium) • Fry poultry or meat.

• Cook pudding, sauce, icing or gravy,

Power failure

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 LITE. After burner lights, turn knob to

setting.

LO • Fry or saute 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 to anywhere between SIMMER BURNER HI and SIMMER BURNER LO.

UsethefollowingchartasaguidewhensettingSimmerBurner

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

heatlevels.

SETTING RECOMMENDED USE

SIMMERSETTINGSRECOMMENDED USE

HI • Start food cooking.

LITE • Light the burner.

HI • Cooking thicker foods such as

tomato sauce, chili, between

• Stew or steam foods. MED and HI • Quickly brown or sear food.

MED • Cooking medium-density foods MED (Medium) • Hold a slow boil. (Medium) such as cream soups, sauces and

gravy.

LO • Keep food warm.

• Simmer. MED and LO • Cook pudding, sauce, icing or

Medium High • Hold a rapid boil.

Medium Low • Stew or steam food. between

• Bring liquid to a boil.

• Fry poultry or meat.

gravy.

Medium and Small Burner Control

NOTE: Settings are marked on the control knob.

All of the burner controls provide a range of cooking settings from

HI to LO.

The medium burner (12,500 Btu/h) 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/h) 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 Set:

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.

LO • Keep food warm.

• Simmer.

A. Woksupports pointing down (for use

with flat-bottomed cookware)

B.Cooktop grate with InstaWokTM Grate

insert (left side of range only)

C.ReversibleInstaWokTM Grateinsert

The TripleTier _ Flame Burner with InstaWok TM Grate is a multifunction burner that produces everything from a rapid boil

down to a low simmer. The TripleTier ° Flame Burner with InstaWok TM Grate is functioned

by a dual valve control knob, which controls 2 separate burners. See "TripleTier _ Burner with High Power Burner and Low Power Simmer Settings" in the "Cooktop Controls" section.

The InstaWok TM Grate 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 TM Grate must be in place when you

are using the TripleTie¢ _ Flame Burner.

ToUse the InstaWok TM Grate:

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.

Standard Burner

A. Wok supports pointing up B. Cooktop grate with InstaWok TM Grate

insert (left side of range only)

C. Reversible InstaWok TM Grate insert

3. Place the wok grate within the supports.

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

Burner Cap Alignment

Always keep the burner cap properly fitted 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.

TripleTier ®Flame Burner

A. Burner cap B. Burner base

C. Alignment pins D. Igniter

E. Gas tube opening

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. Protect it from spillovers by always using a burner cap.

Burner ports

Check burner flames occasionally for proper size and shape as shown below. 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

A. TripleTier¢flame burner caps B.Burner base

C.Alignment pins D.Igniter

E.Gas tube opening

A. ¾" (19.1 mm) B. _" (9.53 mm) C. Burner ports

Standard Burner

A. 1-1V2" (25-38mm)

B. Burner ports

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.

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.

Cookware 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

• Heats slowly and evenly.

• Good for browning and frying.

• Maintains heat for slow cooking.

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

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.

Ceramic or Ceramic glass

• Follow manufacturer's instructions.

• Heats slowly, but unevenly.

• Ideal results on low to medium heat settings.

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

• Use on low heat settings.

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

Stainless steel • Heats quickly, but unevenly.

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

When canning for long periods, alternate the use of surface 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.

GLASS TOUCH-ACTIVATED

ELECTRONIC OVEN CONTROL

C D

[Bo,oIBm°"I::::J

--CONV_CT--

__E,_CONVECT__

Baked Meats Other

IOood lI oo4

A. EasyConvect conversion B. Convection oven settings C. Oven settings D. Proof bread setting

E.Oven display

E Clock/time of day display

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.

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.

O P 0 N M L K J

G. Number pads H. Start (control lock)

I.Off

J. Options selection pad

K. Clock set/start

L. Timer

--TIMER--

Set/ (f

M. Stop time

N. Cook time (length of

cooking time)

O. Self-clean

P Oven light (on/off)

Q. Warming drawer controls

The Control Lock feature shuts down the control panel pads to avoid unintended use of the oven.

The Control Lock feature may be used either when the range is in use or turned off (for example, during cleaning).

The Control Lock is preset unlocked, but can be locked. When the control is locked, only the TIMER SET/START, TIMER

OFF and OVEN LIGHT 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.

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

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. If a function has been started and a different function is selected,

"START?" will appear in the display after 5 seconds. If the START pad is not pressed within 5 seconds, the oven display will return

to the active/already started function.

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

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.

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

OPTIONS

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 Dehydrate and Sabbath Mode are 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 7. You can also press the OPTIONS selection pad and number pad to quickly enter the

desired hidden function.

OPTIONS SPECIAL FUNCTION

1 Fahrenheit and Celsius conversion

Tones On/Off Tones High/Low

Cooking Time Completion Tones On/Off Dehydrate Oven temperature calibration

Sabbath Mode

Fahrenheit is the default setting, but setting may be changed to

Celsius.

To Change: Press OPTIONS, then 1 on the keypad for Celsius. To convert back to Fahrenheit, press OPTIONS, then 1 again on the keypad.

3. Press TIMER SET/START to start the timer. When the set time ends, timer completion tones will sound,

then reminder tones will sound approximately every 10 seconds.

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

If OFF is pressed, the oven will turn off.

The time can be reset during the countdown by repeating the above steps.

Timer Completion Tones Three chimes sound when the timer reaches zero. This can occur

when using the timer for functions other than cooking.

Cooking Time Completion Tones Threebeeps indicate the end of a cooking cycle.

All Tones ON/OFF All tones are preset to ON, but can be turned OFR To change: Press OPTIONS, then 2 to turn tones OFR To turn

tones ON, press OPTIONS again, and then 2.

Tone Volume High/Low The volume is preset to HIGH, but can be changed to LOW.

To change: Press OPTIONS, then 3 for LOW. Press OPTIONS, then 3 again for HIGH.

Cooking Time Completion Tones ON/OFF All tones are preset to ON, but can be turned OFE

To change: Press OPTIONS, then 4 to turn tones OFR To turn tones ON, press OPTIONS again, and then 4.

Dehydration is a method used to preserve food. Various factors, such as the quality of the fresh food, pretreatment techniques, the size and thickness of the food, and the climate may affect the finished product.

During dehydration, heat is used to force out moisture and air circulation is used to carry the moisture away.

Refer to a reliable book or source for complete information about dehydrating and preserving foods.

Tones are audible signals, indicating the following:

One beep

• Function has been entered

Three beeps

• Invalid pad press Preheat Completion Tone

One chime indicates a preheat cycle has been completed.

To Dehydrate: Position the racks according to the following chart. See

"Positioning Racks and Bakeware" section for diagram.

NUMBER OF RACKS RACK POSITION(S} 1 3

2 2 and 4 3 1,3 and 5

1. Close the oven door.

2. Press OPTIONS then 5. Press the number pads to enter a temperature other than

140°F (60°C). The dehydrating range can be set between 100°F and 200°F (38°C and 93°C).

3. Press START.

4. Press OFF when finished dehydrating.

NOTE: The oven will automatically turn off after 12 hours. However, some foods may take more than 12 hours to dehydrate. If this is the case, the oven will need to be restarted.

.............. > s......................... .........

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 OF COOKS FOOD (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 Adjust Oven Temperature Calibration:

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.

The Sabbath Mode sets the oven to remain on in a bake setting

until turned off. A timed Sabbath Mode can also be set to keep

the oven on for only part of the Sabbath.

When the Sabbath Mode is set, only the number and start pads will function, no tones will sound, and the displays will not show messages or temperature changes. The heat sources icons will appear lit on the oven display throughout the Sabbath Mode.

When the oven door is opened or closed, the oven light will not

turn on or off and the heating elements will not turn on or off

immediately. If a power failure occurs when the Sabbath Mode is set, the oven

will remain Sabbath Mode compliant but will no longer be actively cooking. The "ON" indicator will no longer be illuminated. Press OFF to return to normal operating mode (non-Sabbath Mode compliant, not cooking).

To Activate: IMPORTANT: Before the Sabbath Mode can be regularly set, the

oven must first be enabled with a one time only setup.

1. Open the oven door.

2. Press OFR

3. Press the number pads 7, 8, 9, 6, in this order.

4. Press START to activate. "SABBATH ENABLED" will appear on the display.

5. Press OFF pad to clear the display.

To Deactivate: The oven can be disabled of the ability to set the Sabbath Mode

by repeating the steps in the previous "To Activate" section. When disabled the Sabbath Mode cannot be regularly set until

re-enabled.

To Regularly Set, Untimed:

1. Press BAKE. Press the number pads to enter a temperature other than

325°F (163°C). The bake range can be set between 170°F and 500°F (77°C and 260°C).

2. Press START. The oven will begin a bake cycle.

3. Press OPTIONS, and then press number pad 7.

4. "SABBATH MODE" will appear on the oven display.

To Regularly Set, Timed:

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.

1. Press BAKE. Press the number pads to enter a temperature other than

325°F (163°C). The bake range can be set between 170°F and 500°F (77°C and 260°C).

2. Press COOK TIME.

3. Press the number pads to enter the length of Sabbath Mode time, up to 11 hours 59 minutes.

4. Press START. The oven will begin a timed bake cycle. The start time and stop time will appear on the display.

5. Press OPTIONS, and then press number pad 7. "SABBATH MODE" will appear on the display.

6. When the stop time is reached, the oven will automatically turn off. The oven control will remain Sabbath Mode

compliant until the OFF button is pressed.

Temperature Change The oven temperature can be changed when the oven(s) are in

the Sabbath Mode. No tones will sound, and the display will not

change. The heating elements will not turn on or off for a random time, anywhere from 16 to 24 seconds. It may take up to 1/2hour for the oven to change temperature.

Number pads 1 through 0 represent temperatures. Use the following chart as a guide.

NUMBER PAD OVEN TEMPERATURE 1 170°F (77°C)

2 200°F (95°C) 3 225°F (107°C) 4 250°F (120°C) 5 300°F (149°C) 6 325°F (163°C) 7 350°F (177°C) 8 375°F (191 °C) 9 400°F (204°C) 0 450°F (232°C)

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. NOTE: This oven automatically adjusts for 208V operation

without affecting cooking performance. Preheat times may be longer.

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

cookware.

• Do not cover entire rack with foil because air must be able to move freely for best cooking results.

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

To Change Temperature:

1. Press the number pad from the chart.

2. Press START.

Warming Drawer Operation During Sabbath Mode The warming drawer may be set for use during Sabbath Mode.

This is accomplished by pressing the WARMING DRAWER ON

key (continue pressing until desired temperature level is displayed) before the oven is placed into its Sabbath Mode compliant state. See "To Regularly Set, Untimed" section for instructions on placing the oven into its Sabbath Mode compliant state. Once the oven is in its Sabbath Mode compliant state, the warming drawer cannot be turned on or off and its temperature cannot be changed until the oven is returned to its normal operating state (non-Sabbath Mode compliant state, not cooking) by pressing the OFF key.

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

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

BAKEWARE/ RECOMMENDATIONS RESULTS

Light colored • Use temperature and time

aluminum recommended in recipe.

• Light golden crusts

• Even browning

Dark aluminum and •

other bakeware with dark, dull and/or

nonstick finish •

• Brown, crisp • crusts

Insulated cookie

sheets or baking

pans

• Little or no bottom

browning

Stainless steel

• Light, golden crusts

• Uneven browning

Stoneware/Baking stone

• Crisp crusts

Ovenproef glassware, ceramic glass or ceramic

• Brown, crisp crusts

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.

• Follow manufacturer's instructions.

• May need to reduce baking temperatures 25°F (15°C).

On models without a temperature probe, use a meat thermometer to determine doneness of meat, poultry and fish. 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 or breast of poultry. The tip of the thermometer should not touch fat, bone or gristle.

• After reading the thermometer once, push it into the meat 1/2"(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.

Burn Hazard

Use an oven mitt to remove temperature probe. Do not touch broil element.

Failure to follow these instructions can result in burns.

1. Press the number pads to enter a probe temperature. The probe temperature can be set 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. 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. Press OFF or open the oven door to clear the display.

To Change Probe Temperature, Oven Setting: Press OFF, then 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.

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 full and center broiling, convection broiling, dehydrating or proofing bread.

Always unplug and remove the temperature probe from the oven

when removing food. To Use:

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 infollowing 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.

A. Temperature probe jack B. Temperature probe

A. Oven vent

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.

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

RACKS NOTES:

• Position racks before turning on the oven.

• 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.

Traditional Cooking

FOOD RACK POSITION

Large roasts, turkeys, angel food, 1 or 2 bundt and tube cakes, quick breads, pies

Yeast breads, casseroles, meat and 2 poultry

Cookies, biscuits, muffins, cakes 2 or 3

*On models with the CleanBake TM feature, foods may be placed

on a lower rack position.

Convection Cooking

OVEN SETTING NUMBER OF RACK

RACKS USED POSITION(S)

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

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 POSITION ON RACK 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 bakeware piece is directly over another.

To Bake or Roast: Before baking and roasting, position racks according to the

"Positioning Racks and Bakeware" section. For baking, allow the range to preheat before placing food in the

oven. 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 350°F (177°C), or press the number pads to enter the desired temperature.

2. Press START. "Preheating" will show in the display until the set temperature

is reached. "Lo °'' will also appear in the 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, 1 tone will sound.

3. Press OFF when finished cooking.

Broiling uses direct radiant heat to cook food. There are 2 broiling choices, Full Broil and Center Broil. Full Broil uses both top elements for maximum browning coverage of foods. Center Broil uses the inner element for browning coverage of a smaller area.

• Use only the broiler pan and grid provided with the range. It is designed to drain juices and help avoid 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 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.

• If the oven door is opened during broiling, the broil element will turn off immediately and come back on once the door is

closed.

Before broiling, position rack according to the Broiling Chart. It is not necessary to preheat the oven before putting food in unless recommended in the recipe. Position food on grid in the broiler pan, then place it in the center of the oven rack.

Close the door to ensure proper broiling operation.

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

During baking or roasting, the bake and broil elements will cycle on and off in intervals to maintain oven temperature.

If the oven door is opened during baking or roasting, the broil element will turn off immediately and the bake element will turn

off in 30 seconds to 2 minutes. They will come back on once the door is closed.

To Broil:

1. Press BROIL once for FULL BROIL or twice for CENTER BROIL.

Choose Full Broil when broiling larger amounts of food with both broil elements. Choose Center Broil when broiling smaller amounts of food with only the inner broil element.

2. Press START.

3. 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 Use:

1. Close oven door.

2. Press BROIL once for FULL BROIL or twice for CENTER

BROIL.

3. Press the number pads to set a temperature between 300°F and 500°F (149°C to 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 bottom (1) to top (4). For diagram, see the "Positioning

Racks and Bakeware" section.

TOTAL

RACK TIME

FOOD POSITION TEMP. MIN. Steak

1" (2.5 cm) thick

medium rare 4 500°F 14 medium 4 (260°C) 16

well-done 4 18 Steak

11/2"(3.8 cm) thick

rare 4 500°F 23 medium 4 (260°C) 28

Ground meat patties* 1" (2.5 cm) thick 500°F well-done 4 (260°C) 16-18

Pork chops

1" (2.5 cm) thick 4 450°F 25-28

(232°C)

Ham slice [precooked] 1/2"(1.25 cm) thick 4 500°F 10-12

1" (2.5 cm) thick 4 (260°C) 20-22

Frankfurters 4 500 °F

(260°C) 8

Lamb chops 400°F

1" (2.5 cm) thick 4 (204°C) 18-20

Chicken 500°F bone-in pieces 3 (260°C) 32

Fish

1/2"(1,25 cm) thick 3 350°F 20

1" (2.5 cm) thick 3 (177°C) 20-22

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

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

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

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

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

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

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

• Use a meat thermometer or the temperature probe to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 places.

Convection cooking temperatures and times differ from those of standard cooking. Depending upon the selected category, EasyConvect 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 Convenience foods: french fries, nuggets, fish

FOODS sticks, pizza

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

souffles, cookies, fish

Pies: fruit and custard

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

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