KitchenAid YKERI204PW2, YKERI204PW1, YKERI204PW0, YKERI204PB2, YKERI204PB1 Owner’s Manual

...

Kitchen_kid _

ELECTRIC RANGE

........ ( _)'_:_i:_:k

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.ca

CUISINIERE ELECTRIQUE

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 &...

www.KitchenAid.ca

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

Models/Modeles YKERI201 YKERI203 YKERI204 YKERA205

9758876A

TABLE OF CONTENTS

RANG E SAFETY ............................................................................. 3

The Anti-Tip Bracket .................................................................... 3

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

COOKTOP USE .............................................................................. 8

Ceramic Glass .............................................................................. 8

Cookware ..................................................................................... 8

Home Canning ............................................................................. 9

Cooktop Controls ......................................................................... 9

Single and Dual-Size Elements .................................................. 10

Coil Elements and Burner Bowls ............................................... 10

Simmer Feature .......................................................................... 11

Warm Zone Element .................................................................. 11

Lift-up Cooktop .......................................................................... 11

POWER ON Lights ..................................................................... 11

Hot Surface Indicator Lights ...................................................... 11

ELECTRONIC OVEN CONTROL ................................................. 12

Electronic Control Pads ............................................................. 13

Oven Displays ............................................................................ 13

Start ............................................................................................ 13

Control Lock ............................................................................... 13

Off ............................................................................................... 13

ClocWTimer Display ................................................................... 13

Timer ........................................................................................... 14

OPTIONS - STYLE 1..................................................................... 14

Options Selection Pad ............................................................... 14

Fahrenheit and Celsius ............................................................... 14

Tones .......................................................................................... 14

Oven Temperature Calibration ................................................... 14

OPTIONS - STYLES 2 AND 3 ...................................................... 15

Options Selection Pad ............................................................... 15

Fahrenheit and Celsius ............................................................... 15

Tones .......................................................................................... 15

Oven Temperature Calibration ................................................... 15

OMEN USE ..................................................................................... 16

Aluminum Foil............................................................................. 16

Bakeware .................................................................................... 16

Meat Thermometer ..................................................................... 16

Temperature Probe .................................................................... 16

Oven Vents ................................................................................. 17

Oven Door Vent .......................................................................... 17

Positioning Racks and Bakeware .............................................. 18

Bake ............................................................................................ 18

Broil ............................................................................................ 18

Convection Cooking ................................................................... 20

EASY CONVECT TM Conversion ................................................. 20

Auto Convection Baking ............................................................ 20

Convection Bake........................................................................ 20

Convection Roast ....................................................................... 21

Convection Broil ......................................................................... 22

Convect Full Meal ...................................................................... 22

Sabbath Mode ............................................................................ 23

Proofing Bread ........................................................................... 24

Timed Cooking ........................................................................... 24

RANGE CARE ............................................................................... 25

Self-Cleaning Cycle .................................................................... 25

General Cleaning ........................................................................ 26

Oven Light(s) .............................................................................. 27

Storage Drawer .......................................................................... 27

Appliance Outlets ....................................................................... 27

Oven Door .................................................................................. 28

TROUBLESHOOTING .................................................................. 29

ASSISTANCE OR SERVICE ......................................................... 30

WARRANTY ................................................................................. 31

TABLE DES MATIERES

SI_CURITI_ DE LA CUlSINII_RE ................................................... 33

La bride antibasculement ........................................................... 33

PIECES ET CARACTERISTIQUES .............................................. 36

UTILISATION DE LA TABLE BE CUlSSON ................................ 38

Vitroceramique ........................................................................... 38

Ustensiles de cuisson ................................................................ 38

Preparation de conserves a la maison ....................................... 39

Commandes de la table de cuisson .......................................... 39

elements a dimension simple ou double ................................... 40

elements en spirale et cuvettes des brQleurs ............................ 40

Caracteristique Simmer (mijotage) ............................................. 40

121ementzone de maintien au chaud .......................................... 41

Table de cuisson relevable ......................................................... 41

Temoins D'ALIMENTATION ....................................................... 41

Temoins lumineux de surface chaude ....................................... 41

COMMANBE I_LECTRONIQUE BU FOUR ................................. 42

Touches de commande electroniques ...................................... 43

Afficheurs du four ....................................................................... 43

Mise en marche .......................................................................... 43

Verrouillage des commandes ..................................................... 43

Arr_t ............................................................................................ 43

Affichage horloge/minuterie ....................................................... 44

Minuterie ..................................................................................... 44

OPTIONS - STYLE 1..................................................................... 44

Touche de selection des options ............................................... 44

Fahrenheit et Celsius .................................................................. 44

Signaux sonores ......................................................................... 44

Calibrage de la temperature du four .......................................... 45

OPTIONS - STYLES 2 ET 3.......................................................... 45

Touche de selection des options ............................................... 45

Fahrenheit et Celsius .................................................................. 45

Signaux sonores ......................................................................... 45

Calibrage de la temperature du four .......................................... 46

UTILISATION BU FOUR ............................................................... 46

Papier d'aluminium ..................................................................... 46

Ustensiles de cuisson ................................................................ 46

Thermometre a viande ............................................................... 46

Sonde thermometrique .............................................................. 47

Events du four ............................................................................ 47

Event de la porte du four ............................................................ 48

Positionnement des grilles et des ustensiles de cuisson ..........48

Cuisson au four .......................................................................... 48

Cuisson au gril ............................................................................ 49

Cuisson par convection ............................................................. 50

Conversion EASY CONVECT TM ................................................. 50

Autocuisson au four par convection .......................................... 50

Cuisson au four par convection ................................................. 51

RGtissage par convection .......................................................... 51

Cuisson au gril par convection ................................................... 52

Repas complet par convection .................................................. 53

Mode Sabbat .............................................................................. 53

Levee du pain ............................................................................. 55

Cuisson minutee ......................................................................... 55

ENTRETIEN BE LA CUISINII_RE ................................................. 56

Programme d'autonettoyage ..................................................... 56

Nettoyage genGral ...................................................................... 57

Lampe(s) du four ........................................................................ 59

Tiroir de rangement .................................................................... 59

Prises pour appareils menagers ................................................ 59

Porte du four ............................................................................... 59

BI_PANNAGE ................................................................................. 61

ASSISTANCE OU SERVICE ......................................................... 62

GARANTI E ..................................................................................... 63

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 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

This is the safety alert symbol. "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.

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, injuryto persons, or damage when using the range, follow basic precautions, including the

following:

,, WARNING: TO REDUCE THE RISK OF

TIPPING OF THE RANGE, THE RANGE MUST BE SECURED BY PROPERLY INSTALLED ANTI-TIP

DEVICES. TO CHECK IF THE DEVICES ARE INSTALLED PROPERLY, SLIDE RANGE FORWARD,

LOOK FOR ANTI-TIP BRACKET SECURELY

ATTACHED TO FLOOR, AND SLIDE RANGE BACK SO REAR RANGE FOOT IS UNDER ANTI-TIP

BRACKET.

,, CAUTION: Do not store items of interest to

children in cabinets above a range or on the backguard of a range - children climbing on the

range to reach items could be seriously injured.

, Proper Installation - Be sure the range is properly

installed and grounded by a qualified technician.

, Never Use the Range for Warming or Heating the

Room.

, Do Not Leave Children Alone - Children should not

be left alone or unattended in area where the range is in use. They should never be allowed to sit or

stand on any part of the range.

, Wear Proper Apparel - Loose-fitting or hanging

garments should never be worn while using the range.

, User Servicing - Do not repair or replace any part of

the range unless specifically recommended in the manual. All other servicing should be referred to a

qualified technician.

, Storage in or on the Range - Flammable materials

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

, Do Not Use Water on Grease Fires - Smother fire or

flame or use dry chemical or foam-type extinguisher.

, Use Only Dry Potholders - Moist or damp

potholders on hot surfaces may result in burns from steam. Do not let potholder touch hot heating

elements. Do not use a towel or other bulky cloth.

- DO NOT TOUCH SURFACE UNITS OR AREAS NEAR UNITS - Surface units may be hot even

though they are dark in color. Areas near surface units may become hot enough to cause burns.

During and after use, do not touch, or let clothing or

other flammable materials contact surface units or areas near units until they have had sufficient time

to cool. Among those areas are the cooktop and surfaces facing the cooktop.

[] Use Proper Pan Size - The range is equipped with

one or more surface units of different size. Select

utensils having flat bottoms large enough to cover

the surface unit heating element. The use of

undersized utensils will expose a portion of the heating element to direct contact and may result in

ignition of clothing. Proper relationship of utensil to burner will also improve efficiency.

[] Never Leave Surface Units Unattended at High Heat

Settings - Boilover causes smoking and greasy spillovers that may ignite.

[] Make Sure Reflector Pans or Drip Bowls Are in

Place - Absence of these pans or bowls during

cooking may subject wiring or components

underneath to damage.

[] Protective Liners - Do not use aluminum foil to line

surface unit drip bowls or oven bottoms, except as suggested in the manual. Improper installation of

these liners may result in a risk of electric shock, or fire.

[] Glazed Cooking Utensils - Only certain types of

glass, glass/ceramic, ceramic, earthenware, or other glazed utensils are suitable for range-top service

without breaking due to the sudden change in temperature.

[] Utensil Handles Should Be Turned Inward and Not

Extend Over Adjacent Surface Units - To reduce the risk of burns, ignition of flammable materials, and

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

it is turned inward, and does not extend over

adjacent surface units.

[] Do Not Soak Removable Heating Elements -

Heating elements should never be immersed in

water.

[] Do Not Cook on Broken Cooktop - If cooktop

should break, cleaning solutions and spillovers may

penetrate the broken cooktop and create a risk of

electric shock. Contact a qualified technician

immediately.

[] Clean Cooktop With Caution - If a wet sponge or

cloth is used to wipe spills on a hot cooking area,

be careful to avoid steam burn. Some cleaners can produce noxious fumes if applied to a hot surface.

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

steam escape before removing or replacing food.

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

of pressure may cause container to burst and result

in injury.

SAVE THESE INSTRUCTIONS

IMPORTANT SAFETY INSTRUCTIONS

• Keep Oven Vent Ducts Unobstructed.

• Placement of Oven Racks - Always place oven racks in desired location while oven is cool. If rack

must be moved while oven is hot, do not let potholder contact hot heating element in oven.

• DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF OVEN - Heating

elements may be hot even though they are dark in color. Interior surfaces of an oven become hot

enough to cause burns. During and after use, do

not touch, or let clothing or other flammable materials contact heating elements or interior

surfaces of oven until they have had sufficient time to cool. Other surfaces of the appliance may

become hot enough to cause burns - among these

surfaces are oven vent openings and surfaces near these openings, oven doors, and windows of oven

doors.

SAVE THESE INSTRUCTIONS

For self-cleaning ranges -

• Do Not Clean Door Gasket - The door gasket is essential for a good seal. Care should be taken not to rub, damage, or move the gasket.

• Do Not Use Oven Cleaners - No commercial oven cleaner or oven liner protective coating of any kind

should be used in or around any part of the oven.

• Clean Only Parts Listed in Manual.

• Before Self-Cleaning the Oven - Remove broiler pan and other utensils.

For units with ventilating hood -

• Clean Ventilating Hoods Frequently - Grease should

not be allowed to accumulate on hood or filter.

• When flaming foods under the hood, turn the fan on.

PARTS AND FEATURES

This manual covers several different models. The cooktop 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 (Model YKERA205)

A B C D E

i_ sim_+r J

iii'

A. Surface indicator B. Left rear simmer on/off switch

C. Cooktop power on indicator

light

OFF

G H

oF, 0%

Control Panel (Model YKERI204)

D. Oven display

E.Oven control panel F. Right front simmer on/off

switch

66e oe®

.............. :;,_, @ @ @ _=

G. Left rear control knob H. Left front control knob (dual-

size element)

I. Right front control knob

C D

/ i!_¸

@__oo ®'d@

J K

J. Warm zone element on/off

switch

K. Right rear control knob (dual-

size element)

A. Surface indicator B, Cooktop power on indicator

light

Control Panel (Model YKERI203)

A B

A. Surface indicator B, Cooktop power on indicator

light

C. Oven display D. Oven control panel

ilo o o o o o

8 8 °0'_''_''°__ oo

C. Oven display D. Oven control panel

E.Right front simmer on/off

switch

E.Left rear control knob F. Left front control knob

F. Left rear control knob

G. Left front control knob (dual-

size element)

H. Right front control knob

G. Right front control knob H. Right rear control knob

L Warm zone element on/off

switch

J, Right rear control knob (dual-

size element)

o o

Control Panel (Model YKERI201)

A B

E B

o_o ji _¸_l_d o o _] /

F G

A. Surface indicator B. Cooktop power on indicator

light

Range

C. Oven display D. Oven control panel

E.Right front simmer on/off

switch

R Left rear control knob

G. Left front control knob (dual-

size element)

H. Right front control knob

F G

I J

I, Warm zone element on/off

switch

J, Right rear control knob

A. Warm zone element (on some

models)

B. Dual-size element C.Anti-tip bracket

D. Model and serial number

(behind left side of drawer)

E. Storage drawer

F Appliance outlet circuit breaker

G. Appliance outlet

H. Control panel

I. Ceramic glass surface cooking

area (on some models)

J. Selectable simmer feature

(also available on the left rear element on some models)

K. Hot surface indicator lights (on

some models)

L.Automatic oven light

M. Door gasket

N. Broil element (not shown) O. Bake element (net shown)

(CleanBake TM element on some models - not shown)

,£ Self-clean latch

Parts and Features Not Shown

(on some models) Oven door window

Oven light Broiler pan and grid Roasting rack

TH.E. TM convection fan and

element

COOKTOP USE

The surface cooking area will glow red when an element is on. It will cycle on and off, at all settings, to maintain the selected heat

level. Wiping off the cooktop before and after each use will help keep it

free from stains and provide the most even heating. On cooktops with white ceramic glass, soils and stains may be more visible, •

and may require more cleaning and care. For more information, see "General Cleaning" section. •

• Do not store jars or cans above the cooktop. Dropping a heavy or hard object onto the cooktop could crack it.

• Do not leave a hot lid on the cooktop. As the cooktop cools, air can become trapped between the lid and the cooktop, and the ceramic glass could break when the lid is removed.

For foods containing sugar in any form, clean up all spills and soils as soon as possible. Allow the cooktop to cool down slightly. Then, while wearing oven mitts, remove the spills while the surface is still warm. If sugary spills are allowed to cool down, they can adhere to the cooktop and can cause pitting and permanent marks.

Do not slide cookware or bakeware across the cooktop. Aluminum or copper bottoms and rough finishes on

cookware or bakeware could leave scratches or marks on the cooktop.

• Do not cook popcorn in prepackaged aluminum containers on the cooktop. It could leave aluminum marks that cannot be removed completely.

• Do not allow objects that could melt, such as plastic or aluminum foil, to touch any part of the entire cooktop.

• Do not use the cooktop as a cutting board.

• Use cookware about the same size as the surface cooking area. Cookware should not extend more than 1/2"(1.25 cm)

outside the area.

Use flat-bottomed cookware for best heat conduction and energy efficiency. Cookware with rounded, warped, ribbed or

dented bottoms could cause uneven heating and poor cooking results.

Determine flatness by placing the straight edge of a ruler across the bottom of the cookware. While you rotate the ruler, no space or light should be visible between it and the

cookware. Cookware designed with slightly indented bottoms or small

expansion channels can be used. Make sure the bottoms of pots and pans are clean and dry

before using them. Residue and water can leave deposits when heated.

• Do not cook foods directly on the cooktop.

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 well- fitting 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, they can leave permanent marks on the cooktop or grates.

Cookware material is afactor 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.

On some models, griddles with nonstick surfaces should not be used in the broiler.

I I \

\ "_ / !

A. Surface cooking area B. Cookware/Canner

C. _2" (1.25 cm) maximum overhang

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 heaw thickness is best for most cooking tasks.

Cast iron • Heats slowly and evenly.

• Good for browning and frying.

• Maintains heat for slow cooking.

Ceramic or • Follow manufacturer's instructions. Ceramic glass • 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.

on-steel or cast iron

Stainless steel • Heats quickly, but unevenly.

• See stainless steel or cast iron.Porcelain enamel-

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

Fire Hazard

Turn off all controls when done cooking. Failure to do so can result in death or fire.

The cooktop controls can be set anywhere between HI and LO. Push in and turn to setting.

OFF

When canning for long periods, alternate the use of surface cooking areas, elements or surface burners between batches. This allows time for the most recently used areas to cool.

• Center the canner on the grate or largest surface cooking area or element. Canners should not extend more than

1/2"(1.25 cm) outside the cooking area.

• Do not place canner on 2 surface cooking areas, elements or surface burners at the same time.

• On ceramic glass models, use only flat-bottomed canners. On coil element models, the installation of a Canning Unit Kit

is recommended. If a kit is not installed, the life of the coil element will be shortened. See "Assistance or Service" for

ordering instructions. For more information, contact your local U.S. Government

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

Med

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

SETTING RECOMMENDED USE

Dual-Size Element • Large-diameter cookware.

• Large quantities of food.

• Home canning.

HI • Bring liquid to a boil.

MED- HI • Hold a rapid boil.

• Quickly brown or sear food.

MED • Maintain a slow boil.

• Fry poultry or meat.

• Cook pudding, sauce, icing or gravy.

MED - LO • Stew or steam food.

• Simmer.

LO • Keep food warm.

• Melt chocolate or butter.

SIMMER Switch • Precise simmer control. (on some models)

WARM ZONE • Keep cooked foods warm.

Element Switch

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

cooktop area may become hot.

A .....................

A.Single size

Coil elements should be level for optimal cooking results. Burner bowls, when clean, reflect heat back to the cookware. They also help catch spills.

Cookware should not extend more than 1" (2.5 cm) over the coil element. If cookware is uneven or too large, it can produce excess heat causing the burner bowl to change color. For more information, see the "General Cleaning" section.

NOTE: Before removing or replacing coil elements and burner bowls, make sure they are cool and the control knobs are in the Off position.

A. Single size B. Dual size

The Dual-Size Elements offer flexibility depending on the size of the cookware. Single size can be used in the same way as a regular element. The dual size combines both the single and outer element and is recommended for larger size cookware, large quantities of food and home canning.

To Use SINGLE:

1. Push in and turn knob clockwise from the OFF position to the SINGLE zone anywhere between LO and HI.

2. Turn knob to OFF when finished.

To Use DUAL:

1. Push in and turn knob counterclockwise from the OFF position to the DUAL zone anywhere between L© and HI.

2. Turn knob to OFF when finished.

OFF

To Remove:

1. Push in the edge of coil element toward the receptacle. Then lift it just enough to clear the burner bowl.

Pull the coil element straight away from the receptacle.

3. Lift out the burner bowl.

To Replace:

1. Line up openings in the burner bowl with the coil element receptacle.

Hi Hi

2. Holding the coil element as level as possible, carefully push coil element terminal into the receptacle.

3. When the terminal is pushed into the receptacle as far as it will go, push down the edge of the coil element opposite the receptacle.

The Simmer feature is an adjustable heat setting for more precise simmering. It is the right front (and left rear on some models) surface cooking areas or elements. When the Simmer feature is not on, the right front surface cooking areas or elements will

function as usual. When this feature is on, the wattage to the burner is significantly

reduced. It provides a wide range of temperatures for simmering. Choose from the higher levels for stocks and water-based foods or the lower levels for sauces, puddings and gravies.

To Use:

1. Set SIMMER switch to ON (press left).

2. Select desired temperate setting from LO to HI.

3. Set SIMMER switch to OFF (press right) when finished for element to work normally.

Simmer

On/Off

Food Poisoning Hazard

Do not let food sit for more than one hour before or after cooking.

The lift-up cooktop provides easy access for cleaning beneath. Do not drop the cooktop. Damage could occur to the finish and the cooktop frame. For more information, see the "General Cleaning" section.

To Lift: Lift the cooktop by both front corners until the supports lock into

place.

To Replace:

1. Lift the cooktop from both sides while pressing the support rods back to unlock them.

2. Slowly lower the cooktop into place.

Each pair of control knobs has a POWER ON light. The light will glow when its control knob is on.

OFF @ .................A

Doing so can result in food poisoning or

sickness.

Use the Warm Zone Element to keep cooked foods warm. One hour is the recommended maximum time to maintain food

quality. Do not use it to heat cold foods.

The Warm Zone Element can be used alone or when any of the other surface cooking areas are being used. The Warm Zone

Element area will not glow red when cycling on. However, its indicator light will glow as long as the Warm Zone Element area is

too hot to touch.

• Use only cookware and dishes recommended for oven and cooktop use.

• Cover all foods with a lid or aluminum foil. When warming baked goods, allow a small opening in the cover for moisture to escape.

• Do not use plastic wrap to cover food. Plastic wrap may melt.

• Use pot holders or oven mitts to remove food.

To Use:

1. Set switch to ON (press left). The switch lights up when the Warm Zone Element is on.

2. Set switch to OFF (press right) when finished.

Wcl[m Zone

OnlOtl

Lo _ Hi

M_d

A. Power on indicator light

The hot surface indicator lights will glow as long as any surface cooking area is too hot to touch, even after the surface cooking area(s) is turned off.

ELECTRONIC OVEN CONTROL

Style I Electronic Oven Control (Convection - Models YKERA205 and YKERI204)

B C D E F G

Maxi Ecor Bread

Bake Broil Broll Proof

ilooo©

Self

Low Clean

-=10

High

Cook Stop TIMER Clock

Duration Time Set/Start Off get/Start

A. Convection oven settings B. Oven settings C. Proof bread setting D. Oven display E. Clock/time of day display

F. Number pads

G. Options selection pad H. EASY CONVECT TM conversion

I. Self-clean

J. Cook time (length of cooking time)

K. Stop time

J K L M

Style 2 (Electronic Oven Control (Convection - Model YKERI203)

A B

/ i

C D

_J--'\\ =!=d

32/__b_ Bake Broil Proof

_: 0 0 @

iiitgake Broil Roast

l "°v'_O 0 0,,

/ %0

\ C_T .\ //2

A. Oven settings B. Proof bread setting C. Oven display D. Clock/time of day display E. Number pads

Self Cook Stop TIMER Clock

Clean Duration Time Set/Star[ Off Set/Start

H / J K L

F. Options selection pad

G. Convection oven settings including auto

convect

H. Self-clean

I. Cook time (length of cooking time)

J. Stop time

N 0 P

L. Timer

M. Clock set/start

N. Oven light ON/OFF O. Off

R Start (control lock)

E F

M N 0

K Timer

L. Clock set/start

M. Oven light ON/OFF

N. Off O. Start (control lock)

Style 3 Electronic Oven Control (Non-Convection Model KERI201)

A B G D

/ \

©®®

Bake Broil _ Proof

350 o 4000

....1o o o

425 o

A. Oven settings B. Proof bread setting

C. Oven display D. Clock/time of day display E. Number pads

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.

Style I Electronic Oven Control

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 3 beeps sound, an invalid pad was pressed. Press OFF and retry your entry. When the oven is not in use, only the time of day is shown on the display.

! Bread

Self Cook Stop TIMER Clock

Clean Duration Time Set/Start Off Set/Start

G H I J

F Options selection pad

G. Self-clean H. Cook time (length of cooking time)

I. Stop time

®®® ©®®

J. Timer

K. Clock set/start

L. Oven light ON/OFF

M. Off

N. Start (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 (time of day) and the programmed function will be canceled.

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, TIMER

OFF, CLOCK SET/START and OVEN LIGHT pads will function. On models with electronic oven control Style 1, the time of day and

the timer can be set. 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 "LOC" or "CONTROL LOCKED" appears on the display. Repeat to unlock and remove "LOC" or "CONTROL LOCKED" from the display.

M N

Styles 2 and 3 Electronic Oven Controls

When the oven is in use, this display shows the oven temperature. During Timed Cooking, this display also shows a

timed countdown. If 3 beeps sound, an invalid pad was pressed. Press OFF and

retry your entry. When the oven is not in use, only the time of day is shown on the display.

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

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 counts down the set time. On models with electronic oven control Style 1, the timer can be set in minutes and seconds

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

1. Press TIMER SET/START. On models with electronic oven control Style 1, 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.

OPTIONS - STYLE 1

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 7. 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

Tones On and Off Tones High and Low

Cooking Time Completion Tones On and Off Oven Temperature Calibration

Sabbath Mode

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.

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

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

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

Preheat Completion Tone One chime indicates a preheat cycle has been completed.

All Tones

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

Tone Volume

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, and then 3 to raise the volume of the tones.

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.

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

Tones are audible signals, indicating the following:

One beep

• Function has been entered

Three beeps

• Invalid pad press

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

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 OFE Press OPTIONS, and then 4 to turn ON.

ADJUSTMENT °F (AUTOMATIC COOKS FOOD

°C CHANGE)

10°F(5°C) ...a little more

20°F (10°C) ...moderately more

35°F (15°C) ...much more

-10°F (-5°C) ...a little less

-20°F (-10°C) ...moderately less

-35°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.

OPTIONS- STYLES 2 AND 3

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 and number pad to quickly access the desired hidden function.

OPTIONS SPECIAL FUNCTION 1 Sets Fahrenheit

Sets Celsius Sets Tones On Sets Tones Off

Cooking Time Completion Tones On Cooking Time Completion Tones Off Oven Temperature Calibration

Sabbath Mode

Press options, then 1 on the keypad for Fahrenheit. Press options, then 2 on the keypad for Celsius.

Preheat Completion Tone One beep indicates a preheat cycle has been completed.

All Tones

All tones are preset ON, but can be turned OFF. To turn tones ON, press the options key, then press keypad 3. To turn tones OFF, press the options key again, and then press keypad 4.

Tone Volume

The volume is preset at high, but can be changed to low. To Change: Press and hold COOK DURATION for 5 seconds to

raise the volume. Repeat to lower the volume.

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 COOKS FOOD

°C CHANGE)

10°F(5°C) ...a little more

Tones are audible signals, indicating the following:

One beep

• Function has been entered

Three beeps

• Invalid pad press

Timer Completion Tones Four beeps occur when the timer reaches zero. This can occur

when using the timer for functions other than cooking.

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

To turn On/Off: Press OPTIONS, and then 7 to turn ON. Press OPTIONS, and then 8 to turn OFF.

20°F (10°C) ...moderately more

35°F (15°C) ...much more

-10°F (-5°C) ...a little less

-20°F (-10°C) ...moderately less

-35°F (-15°C) ...much less

To Adjust Oven Temperature Calibration:

1. Press OPTIONS, and then 9 to set the calibration.

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

3. Press START to end calibration.

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: Do not line the oven bottom with any type of foil, liners or cookware because permanent damage will occur to the

oven bottom finish.

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

• To catch spills, place foil on rack below dish, Make sure foil is at least 1" (2.5 cm) larger than the dish and that it is turned up at the edges.

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

On models without a temperature probe, always rely on a meat thermometer to determine doneness of meat and poultry. The internal temperature, not appearance, is what counts. A meat thermometer is not supplied with this appliance.

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

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

Light colored • Use temperature and time recommended aluminum 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 • Follow manufacturer's instructions.

• Crisp crusts

Ovenproof • May need to reduce baking temperatures glassware, ceramic 25°F (15°C). 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.

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 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. 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 --

A. Temperature probe jack B. Temperature probe

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

Press STAR£ 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 as the temperature of the food rises.

When the set probe temperature is reached, the oven will shut off automatically and "Cooking Complete" will appear on the oven display.

If enabled, end-of-cycle tones will sound, then reminder tones will sound every minute.

Press OFF or open the oven door to clear the display and/or stop reminder tones.

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.

A. Oven vent (on some ceramic glass models)

A. Oven vent (on coil element models)

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.

A. Oven door vent

Hot air and moisture escape from the door vent during certain oven modes. Some condensation may occur; however, this will

not affect cooking performance.

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.

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.

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

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

If the oven door is opened during baking or roasting, the bake element will turn off in 30 seconds to 2 minutes. It will come back

on once the door is closed.

Traditional Cooking

FOOD RACK POSITION*

Frozenpies, large roasts,turkeys, angel 1or 2 food cakes

Bundt cakes, most quick breads, yeast 2 breads, casseroles, meats

Cookies, biscuits, muffins, cakes, 2 or 3 nonfrozen pies

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

lower rack position.

Convection Cooking

OVEN SETTING NUMBER OF RACK

Convection Bake 1 1,2 or 3

Convection Bake 2 2 and 4

RACKSUSED POSITION(S)

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 atemperature. Each subsequent press of BAKE will increase the temperature to 350°F (177°C), 400°F (204°C) and 425°F (218°C).

2. Press START. Style 1: "Lo °'' and "Preheating" will appear on the display if

the actual oven temperature is under 170°F (77°C). After a temperature of 170°F (77°C) has been reached, "Preheating" and the temperature will be shown on the display until reaching the set point.

When the set temperature is reached, 1 tone will sound, if on. Styles 2 and 3: "Lo °'' will appear on the display if the actual

oven temperature is under 170°F (77°C). 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, 1 tone will sound, if on.

3. Press OFF when finished cooking.

Convection Bake 3 1,3 and 5 •

Convection Roast 1 1,2 or 3

Convection Broil 1 3 or 4

Use only the broiler pan and grid provided with the range. It is designed to drain juices and help prevent spatter and smoke.

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

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

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

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

Broiling uses direct radiant heat to cook food. Use MAXI/ECONO (on some models) for broiling regular-sized and smaller cuts of meat, poultry and fish. Broil MAXl uses both top elements for maximum browning coverage of foods. Broil ECONO uses the inner element for browning coverage of a smaller area.

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

To Broil (on models with Maxi/Econo Broil):

1. Press MAXI BROIL or ECONO BROIL. Choose Maxi Broil when broiling larger amounts of food with

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

2. Press START.

3. Press OFF when finished.

To Broil (on models with Broil):

1. Press BROIL.

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. (On some models) press MAXI BROIL or ECONO BROIL. OR

(On some models) press BROIL.

2. Press the number pads to set a temperature between 300°F and 500°F (149°C to 260°C).

3. Press START.

4. 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 the top (5). For diagram, see the "Positioning Racks and Bakeware" section.

FOOD RACK TEMP. TOTAL

POSITION TIME

MIN.

Steak

1" (2.5 cm) thick

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

well-done 4 18

Steak

1V2"(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

Ham slice [precooked]

V2"(1.25 cm) thick 4 500°F 10-12 1" (2.5 cm) thick 4 (260°C) 20-22

Frankfurters 4 500°F 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 _/2"(1.25 cm) thick 3 350°F 20

1" (2.5 cm) thick 3 (177°C) 20-22

*Place up to 12 patties, equally spaced, on broiler grid.

(232°C)

(260°C)

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.

Convection cooking temperatures and times differ from those of standard cooking. Depending upon the selected category, EASY CONVECT TM 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

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.

Auto convection baking allows you to convection cook without entering convection cooking temperatures. Simply enter the standard cooking temperature for the food to be cooked. The oven will reduce the temperature for convection cooking. Check the food as it is cooking because it may cook faster than the time suggested in your recipe.

To Convection Auto Bake:

1. PressAUTO CONVEC£ Set the temperature to the standard non-convection cooking

temperature for the food being cooked. The oven control will automatically adjust the correct

convection cooking temperature when cooking starts by reducing the temperature by 50°F (28°C).

2. Press START.

The oven control will automatically reduce the cooking temperature from the standard cooking temperature to the correct convection cooking temperature.

The electronic oven control will automatically set the preheat time based on the temperature you have selected.

"Lo °'' will appear on the display if the actual oven temperature is under 170°F (77°C). After a temperature of 170°F (77°C) has been reached, the temperature will be shown on the display until reaching the set point.

3. Press OFF when finished cooking.

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 entr_es and souffl_s, cookies, fish

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

Pies: fruit and custard

To Use: 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.

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 broil elements and the

bake element all heat the oven cavity. After preheat, the convection element will cycle on and off in intervals to maintain

oven temperature, while the fan constantly circulates the hot air. If the oven door is opened during convection baking or

preheating, the convection element and fan will turn off immediately. They will come back on once the door is closed.

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

To 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).

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