KitchenAid YKERC500, YKERC507, YKERI500 User Manual

Use and Care Guide

A Note to You..............................................2

Range Safety...............................................3

Parts and Features ....................................6

Using and Caring for Your Cooktop ..........9

Using the surface units ..............................9

Cookware tips .........................................11

Home canning information.......................12

Caring for your cooktop ...........................12

Cleaning your cooktop.............................15

Using and replacing the cooktop light ......16

Using and Caring for Your Oven ..............17

Using the electronic oven control .............17

Setting the clock......................................18

Using the kitchen timer ............................19

Oven settings.......................................... 20

Cooking tips ...........................................21

Bake or Convection Bake ......................23

Broil........................................................25

Convection Broil.....................................27

Convection Roast...................................28

Adjusting oven temperature...................30

Using the temperature probe .................31

Using Convect Full Meal .........................34

Timed cooking........................................36

Dehydrating............................................39

Raising (proofing) bread ........................41

Cleaning your oven and controls ...........45

Oven lights .............................................47

Resetting circuit breakers ......................47

Using the Self-Cleaning Cycle..................48

Setting controls ......................................49

For best cleaning results........................51

How the cycle works ..............................51

Troubleshooting .......................................52

Requesting Assistance or Service........... 54

Warranty ...................................................56

®

®

In the U.S.A. for assistance or service, call

the Consumer Assistance center:

1-800-422-1230

In Canada for assistance or service,

KITCHENAID® Electric Ranges

Models: `KERI500 KERC500 KERS507 KERC507

YK ERI500 YKERC500 YKERS507 YKERC507

9753308A

www.kitchenaid.com

see page 56.

A

Note to You

Thank you for buying a KITCHENAID

KitchenAid designs the best tools for the most important room in your house. To
ensure that you enjoy many years of trouble-free operation, we developed this Use
and Care Guide. It contains valuable information concerning how to operate and
maintain your new appliance properly and safely. Please read it carefully. Also, please
complete and mail the enclosed Product Registration Card.

Please record your model’s information.

Whenever you call our Consumer
Assistance Center at 1-800-422-1230 (in
Canada, 1-800-461-5681) or request
service for your appliance, you need to
know your complete model number and
serial number. You can find this information
on the model and serial number plate (see
diagram on page 6 for location of plate).

Please also record the purchase

information.
NOTE: You must provide proof of purchase

or installation date for in-warranty service.

Keep this book and the sales slip together in a safe place for future reference.

®

appliance!

Model Number __________________________
Serial Number __________________________
Purchase/

Installation Date ________________________
Builder/Dealer

Name _________________________________
Address _______________________________
Phone _________________________________

2

R

ange Safety

Your safety and the safety of others is 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 hazards that can kill or hurt you and others.
All safety messages will be preceded by the safety alert symbol and the

word “DANGER” or “WARNING.” These words mean:

You will be killed or seriously injured

wDANGER

wWARNING

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

if you don’t follow instructions.

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

The anti-tip bracket

The range will not tip during normal use. However, tipping can occur if you apply too much
force or weight to the open door without the anti-tip bracket properly secured.

Anti-Tip Bracket

Range Foot

wWARNING

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.

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.

continued on next page

3

Range Safety

IMPORTANT SAFETY INSTRUCTIONS

WARNING: To reduce the risk of fire,

electrical shock, injury to persons, or
damage when using the range, follow
basic precautions, including the following:

WARNING – TO REDUCE THE

•

RISK OF TIPPING OF THE RANGE,
THE RANGE MUST BE SECURED BY
PROPERLY INSTALLED ANTI-TIP
DEVICES. TO CHECK IF THE DE­VICES ARE INSTALLED PROPERLY,
SLIDE RANGE FORWARD, LOOK FOR
ANTI-TIP BRACKET SECURELY
ATTACHED TO FLOOR, AND SLIDE
RANGE BACK SO REAR RANGE
FOOT IS UNDER ANTI-TIP BRACKET.

CAUTION – Do not store items of

•

interest to children in cabinets above a
range or on the backguard of a range –
children climbing on the range to reach
items could be seriously injured.

Proper Installation – 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.

– SAVE THESE INSTRUCTIONS –

4

IMPORTANT SAFETY INSTRUCTIONS

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.

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.

Range Safety

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.

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 off. The fan, if operating, may
spread the flame.

– SAVE THESE INSTRUCTIONS –

5

P

arts and Features

Feature locations

Cooktop light

†

TOP LIGHTTOP LIGHT

F

F

O

H

I

STARTSTART

TER
EN

ENTER

O

F

F

O

L

3

2

1

6

5

4

C
E
S

SEC

IN
M

MIN

ONON

D

MINMIN

E

CLEANCLEAN

HRHR

TIM

TIMED

BROILBROIL

Y
LA
E
D

DELAY

D

TIMERTIMER

E
K
C

• MAXI• MAXI

O

L

LOCKED

STOPSTOP

N

A
E
L

CLEAN

C

STARTSTART

BAKEBAKE

TIS

•• ECONO •• ECONO

O
R

ROTIS

CLEAN CLEAN

9

D

F

Y

F

H
E

O

D

DEHYD

8

START?START?

H

I

CONVECTIONCONVECTION

O

L

BROILBROIL

M

BAKEBAKE

E

D

I

L

O

H

D

E

M

AUTOAUTO
SET

D

M

E

REAR

FRONTFRONT

7

ROASTROAST

KITCHEN TIMERKITCHEN TIMER

O

CANCELCANCEL

SET

• MIN• MIN

OVENOVEN

DELAY/TIMEDDELAY/TIMED

•• HRS •• HRS

CLOCKCLOCK

LIGHTLIGHT

STOPSTOP

SET

STARTSTART

TIME TIME

TEMPTEMP

TIMETIME

PROBEPROBE

H

I

M

E

I

D

H

O

L

D

L

O

E

M

M

E

I

D

H

L

D

O

D

E

M

E

M

CANCELCANCEL

OFFOFF

REAR

D

E

M

FRONT

Control panel

Surface unit

(coil or ceramic

glass top)

Automatic oven

light switch

Anti-tip bracket

Removable
storage drawer

Broil element

Bake element

(containing broiler
pan and grid)

(number may vary

Model and serial
number plate

†On Some Models

Control panel (Thermal-Convection™ models)

Left rear
control knob

Left front
control knob

Display

Electronic

oven control

Right rear
control knob

Cooktop
light switch

Right front
control knob

(not shown)

Oven racks

by model)

†

Control panel (Thermal models)

Left rear

O

L

M

E

D

L

O

Left front
control knob

6

control knob

O

L

M

F

F

O

E

D

H

L

I

O

I

H

D

E

M

M

E

D

FRONT

F

F

O

H

I

BAKE

I

H

BROIL

D

E

M

M

E

D

REAR

CLEAN

Display

DELAY

TIMED

ON

CLEAN

LOCKED

DEHYD

ROTIS

START?

DELAY/TIMED KITCHEN TIMERKITCHEN TIMER

START

STOP

TIME

TIME

MIN

START STOP TIMER

CLEAN

SET

CLOCK

OVEN

• MIN

SET

LIGHT

•• HRS

Electronic

oven control

1

SECMINHR

4

7

CANCEL

Right rear
control knob

F

F

O

2

5

8

O

START

3

ENTER

6

9

CANCEL

OFF

H

O

I

L

M

E

D

L

O

M

E

D

REAR

F

F

O

H

O

I

L

I

H

D

E

M

M

E

D

L

O

I
H

D

E

M

M

E

D

FRONT

Right front
control knob

The oven vent

Parts and Features

Ceramic glass cooktop

Oven vent

Hot air and moisture escape from the oven through
a vent on the lower left side of the backguard. Do

not block the vent by using large pans or
covers. Poor baking/roasting can result.

The oven door vent

Hot air and moisture escape from the door vent
during certain oven modes. Some condensa­tion may be observed occasionally. This will not
affect cooking performances.

Coil element

Oven
vent

Hot air and moisture escape from the oven
through a vent under the left rear surface unit. You
can cook on the unit or keep food warm on it while
the oven is on. The vent is needed for air circula­tion. Do not block the vent by using large pans

or covers. Poor baking/roasting can result.
NOTE: Plastic utensils left over the vent can melt.

The oven door

Removing the oven door:

1. Open the door to the Broil Stop position

(open about 4" [10 cm]).

2. Lift door slightly and pull out and back until
hinges come out to the catch position.

3. Push door down and pull straight out to
remove door completely.

4"

Replacing the oven door:

1. Holding the door by the handle, place the

top of the door under the cooktop overhang
and use your leg to apply pressure to slide
hinges into the slots as far as possible.

2. Open door to the broil position or slightly
past it.

3. Using the side of your leg, apply pressure
to the bottom of the door front. Lift the door
slightly while applying pressure to push,
until the hinges have gone in fully.

7

Parts and Features

The storage drawer

You can remove the storage drawer to make it easier to clean under the range and to check
for installation of the anti-tip bracket. Use care when handling the drawer.

Removing the storage drawer:

1. Empty drawer of any pots and pans

before removing drawer. Use recessed
area on top edge of drawer to pull drawer
straight out to the first stop. Lift front and

pull out to the second stop.

2. Lift back slightly and slide drawer all the

way out.

Replacing the storage drawer:

Drawer slide
rail

1. Fit ends of drawer slide rails into the

drawer guides on both sides of opening.

2. Lift drawer front and press in until metal

stops on drawer slide rails clear white
stops on drawer guides. Lift drawer front
again to clear second stop and slide
drawer closed.

8

U

sing and Caring for Your

Cooktop

Using the surface units

F

F

O

H

I

O

L

M

E

D

L

O

Control knobs

Push in control knobs before turning them

to a setting. Set them anywhere between HI
and OFF.

Power On lights

Each control knob has a Power On Light.

Hot surface indicator lights

(Ceramic glass cooktop models only)

The Hot Surface Indicator Lights on the

HOT CHAUD

(“CHAUD” is
French for
“HOT”)

I

H

D

E

M

M

D

E

FRONT

When you use a control knob to
turn on a surface unit, the Power
On Light by that knob will glow.

cooktop surface will glow
when the surface units get hot.
The Indicator Lights will
continue to glow as long as
the surface units are too hot
to touch, even after they are
turned off.

wWARNING

Fire Hazard

Turn off all controls when done
cooking.

Failure to do so can result in death
or fire.

Control setting guide

For best results, start cooking at the high
setting; then turn the control knob down to
continue cooking.

SETTING

HI or
MAX

MED-HI
or 6-8

MED
or 5

MED-LO
or 2-4

RECOMMENDED USE

• To start food cooking.

• To bring liquid to a boil.

• To hold a rapid boil.

• To quickly brown or sear
meat.

• To mainta in a slow boil.

• To fry poultry or meat.

• To make pudding, sauce,
or gravy.

• To stew or steam food.

• To simmer food.

LO or 1

• To keep food warm. Set the
heat higher or lower within
the LO (or 1) band to keep
food at the temperature
you want.

• To mainta in liq uid j ust below
simmer.

• To melt chocolate or butter.

9

U sing and Caring for Your Cooktop

Dual-size cooktop surface
element (some models)

Standard
elements

You can use the left front surface element
as either a small-diameter, lower-wattage
element or large-diameter, full-wattage
element.

Use both elements
for larger pans

Use small element
for smaller pans

To use both elements
for larger pans:

Push in and turn control knob to the right
(clockwise) to the desired setting in the area
marked “DUAL”.

NOTE: You can turn the control knob in
either direction to reach “OFF”.

Dual element

(some models)

Hot surface

indicator

lights

Using the ceramic glass cooktop

Cooking on the ceramic glass cooktop is
almost the same as cooking on coil surface
units. There are, however, a few differences:

• The cooking surface area will glow red

when the element is turned on. You will
see the element cycling on and off – even
on the HI setting – to help the area stay at
the temperature setting you choose.

• Make sure the bottoms of pots and pans

are clean and dry before cooking. Food
and water particles left on the bottoms can
leave deposits on the cooktop when it is
heated.

• Wiping off the cooktop before and after

each use will help keep the surface free
from stains and give you the most even
heating. See the “Cleaning tips” section.

• Do not cook foods directly on the cooktop.

• Lift pots and pans onto and off of the

cooktop. Sliding pots and pans on the
cooktop could leave marks that are difficult
to remove or could leave permanent marks.

• Do not cook popcorn that comes in

prepackaged aluminum containers on the
cooktop. The container could leave alumi­num marks on the cooktop that cannot be
removed completely.

• Do not use the cooktop as a cutting board.

• Do not allow anything that could melt,

such as plastic or aluminum foil, to come
in contact with the cooktop while it is hot.

• Dropping a heavy or hard object on the

cooktop could crack it. Be careful when
using heavy skillets and large pots. Do
not store jars or cans above the cooktop.

• Sugary spills and soils can cause pitting.

See the “Cleaning tips” section.

To use the small element for smaller pans:

Push in and turn control knob to the left
(counterclockwise) to the desired setting in
the area marked “SINGLE”.

10

U sing and Caring for Your Cooktop

Cookware tips

•

Select a pan that is about the same size
as the surface cooking area. Cookware
should not extend more than 1 inch
(2.5 cm) outside the area.

• For best results and greater energy
efficiency, use only flat-bottomed
cookware that makes good contact with
the surface cooking area. Cookware with
rounded, warped, ribbed (such as some
porcelain enamelware), or dented bottoms
could cause uneven heating and poor
cooking results.

• Cookware designed with slightly indented
bottoms or small expansion channels can
be used.

• Cookware with non-stick finish has
heating characteristics of the base material.

• Check for rough spots on the bottom of
metal or glass cookware which will scratch
the ceramic glass surface.

• Use flat bottom cookware for best heat
conduction from the surface cooking area
to the cookware. Determine flatness with
the ruler test. Place the edge of a ruler
across the bottom of the cookware. Hold it
up to the light. No light should be visible
under the ruler. Rotate the ruler in all
directions and look for any light.

• Do not leave empty cookware, or
cookware that has boiled dry, on a hot
surface cooking area. The cookware
could overheat, causing damage to the
cookware or the surface cooking area.

Characteristics of cookware materials

The pan material affects how fas t heat transfers from the surface cooking area through t he pan
material and how evenly he at sprea ds over the pan bottom. Cho ose pans that provide the
best cooking results.

Aluminum

Cast iron

Ceramic or
ceramic glass

Copper

Earthenware

Porcelain enamel-on-steel
or enamel-on-cast iron

Stainless steel

• Heats quickly and evenly.

• Use for all types of cooking.

• Medium or heavy thickness is best for most cooking.

• Used as a core or base in cookware to provide even heating.

• Heats slowly and evenly.

• Good for browning and frying.

• Maintains heat for slow cooking.

• Can be coated with porcelain enamel.

• Heats s low ly a nd uneve nly.

• Use on low to medium settings.

• Follow manufacturer’s instructions.

• Heats very quickly and evenly.

• Used as a core or base in cookware to provide even heating.

• Can be used for cooktop cooking if recommended by the
manufacturer.

• Use on low settings.

• See cast iron and stainless steel.

• Heats q uick ly but une ve nly.

• A core or base of aluminum or copper on the cookware
provides even heating.

• Can be coated with porcelain enamel.

11

U sing and Caring for Your Cooktop

Home canning information

Center over
surface unit

Pan

Surface

unit

• Use the entire surface (“DUAL” setting) of the
left front surface cooking area for best results.

• Use flat-bottomed canners on all types of
cooktops, especially ceramic glass.
Canners with rippled or ridged bottoms do not
allow good contact with the surface.

• Center the canner over the largest surface
cooking area. Do not extend more than 1
inch (2.5 cm) outside the surface cooking
area. Large diameter canners/pans, if not
centered correctly, will trap heat and result
in damage to the cooktop. Do not place on
two surface cooking areas at the same time.

• The type of material the canner is made of
determines the length of heating time. Refer
to the “Characteristics of cooktop materials”
chart later in this section for more information.

• When canning for long periods of time, allow
elements and the surrounding surfaces to
cool down.

• Alternate use of the surface cooking areas
between batches or prepare small batches at
a time.

• Start with hot water, cover with a lid, and bring
to a boil; then reduce heat to maintain a boil
or required pressure levels in a pressure
canner.

• For up-to-date information on canning,
contact your local U.S. Government
Agricultural Department Extension Office or
companies who manufacture home canning
products.

Optional canning kit
(Coil element models)

The large diameter of most water-bath or
pressure canners combined with high heat
settings for long periods of time can shorten
the life of regular surface units and cause
damage to the cooktop.

If you plan to use the cooktop for canning,
we recommend the installation of a Canning
Kit. Order the kit (Part No. 242905) from your
dealer, or call 1-800-422-1230 (in Canada,
1-800-461-5681) and follow the instructions
and telephone prompts you hear.

Caring for your cooktop

(Ceramic glass cooktops)

This cooktop is designed for easy care.
However, ceramic glass cooktops need
to be maintained differently than standard
electric coil elements. Foods spilled directly
on the cooktop will not burn off as on coil
elements. Because of this, the surface should
be dust-free and soil-free before heating.

12

Your cooktop has been prepolished at
the factory for improved protection and
cleanability. The Cooktop Polishing Creme,
a paper towel or a sponge is all you need to
clean your cooktop. For proper cleaning
methods, please review the “How to keep
your cooktop looking like new” chart. Follow
this chart after each use to ensure top
performance and to preserve that uniquely
elegant look.

NOTE: Let cooktop cool before cleaning.

U sing and Caring for Your Cooktop

Cleaning tips

What to use:

• Cooktop Polishing Creme included with
your cooktop with a paper towel or clean,
damp sponge. This creme has been
developed especially for cleaning and
polishing your cooktop. When using, follow
instructions on container.

• Razor scraper – Use to remove cooked-
on soils from your ceramic glass cooktop.
To avoid scratches, keep the razor blade
as flat against the cooktop as possible.

Store razor blades out of reach of
children.

• Do not use steel wool, plastic cleaning
pads, abrasive powdered cleansers,
chlorine bleach, rust remover, ammonia,
or glass cleaning products with ammonia.
These products could damage the cooktop
surface.

Steps to follow:

1. Most spills can be wiped off easily

using a paper towel or clean, damp
sponge as soon as Hot Surface
Indicator Light goes off.

2. For stubborn spills, rub Cooktop

Polishing Creme into cooked-on soil
using a paper towel. If some soil remains,
leave some creme on the spot(s) and
follow Step 3.

3. Carefully scrape spots with the razor

scraper.

4. Finish by polishing entire cooktop

with Cooktop Polishing Creme and a
paper towel.

To order Cooktop Polishing Creme
(Part No. 3184477) or razor scraper (Part
No. 3183488), call 1-800-422-1230 (in

Canada, 1-800-461-5681) and follow the
instructions and telephone prompts you
hear.

NOTE: Always wipe and dry your cooktop
thoroughly after using cleanser to prevent
streaking or staining.

How to keep your cooktop
looking like new:

IF THERE ARE
Sugary spills

and soils (such

as jellies and
candy syrups)

Burned-on
soils

Dark streaks,
specks, and
discoloration

Metal marks

(from copper or
aluminum pans)

Tiny scratches
or abrasions

WHAT TO DO

To prevent pitting on
the cooktop, wipe up
with a paper towel or
clean, damp sponge

while ceramic glass
surface is still warm.

Remove as soon as
possible after spill
occurs.

Rub Cooktop Polishing
Creme or nonabrasive
cleanser into soil using
a paper towel. Reapply
creme to spots remain­ing. Hold razor scraper
as flat to surface as
possible, scrape spots.
Polish entire cooktop
with creme and paper
towel. Rinse and dry.

Store razor blades out
of reach of children.

Use Cooktop Polishing
Creme or nonabrasive
cleanser with a damp
paper towel or sponge.

Use Cooktop Polishing
Creme or nonabrasive
cleanser with a damp
paper towel or sponge
before heating the
cooktop again. If heated
before cleaning, metal
marks may not come
off.

Scratches and abra­sions do not affect
cooking. In time, they
will become less visible
as a result of cleaning.
To prevent scratches
and abrasions, use
Cooktop Polishing
Creme regularly.

13

U sing and Caring for Your Cooktop

O

F

F

H

I

L

O

M

E

D

M

E

D

H

I

M

E

D

L

O

FRONT

Caring for your cooktop

(Coil element models)

Your cooktop is designed for easy care. You can do most cleaning with items found around
your home. Cleaning your cooktop whenever spills or soiling occurs will help to keep it
looking and operating like new.

wWARNING

Explosion Hazard

Do not store flammable materials such as gasoline near this
appliance.

Doing so can result in death, explosion or fire.

NOTE: Let cooktop cool before cleaning.

Removing surface units and reflector bowls for cleaning

Removing:

F

F

O

H

I

O

L

M

E

D

L

O

1. Make sure all surface units are off and

cool before removing surface units and
reflector bowls.

M

FRONT

I

H

D

E

M

D

E

4. Lift out the reflector bowl. See the
“Cleaning your cooktop” section for
cleaning instructions.

Replacing:

2. Lift the edge of the unit, opposite the

receptacle, just enough to clear the
reflector bowl.

3. Pull the surface unit straight away from
the receptacle.

14

1. Make sure all surface units are off and
cool before replacing surface units and
reflector bowls.

2. Line up openings in the reflector bowl
with the surface unit receptacle.

U sing and Caring for Your Cooktop

3. Hold the surface unit as level as possible
with the terminal just started into the
receptacle. Push the surface unit terminal
into the receptacle.

NOTE: Reflector bowls reflect heat back to the cookware on the surface units. They also help
catch spills. When they are kept clean, they reflect heat better and look new longer.

If a reflector bowl gets discolored, some of your cookware may not be flat enough, or some
may be too large for the surface unit. In either case, some of the heat that is meant to go into
or around cookware goes down and heats the reflector bowl. This extra heat can discolor it.

4. When terminal is pushed into the
receptacle as far as it will go, push
down the edge of the surface unit

opposite the receptacle.

Cleaning under the lift-up cooktop

1. Lift front of cooktop at both front corners

until the support rods lock into place.

2. Wipe with warm, soapy water. Use a soapy
steel-wool pad on heavily soiled areas.

3. To lower the cooktop, lift cooktop from
both sides while pushing the support rods
back to unlock them. Lower the cooktop
into place.

Cleaning your cooktop

PART

WHAT TO USE

HOW TO CLEAN

Coil element
surface units

Porcelain­enamel reflector
bowls

Cooktop
surface

No cleaning required

Nonabrasive, plastic
scrubbing pad and
warm, soapy water

Sponge and warm,
soapy water

• Spatters or spills will burn off.

• Do not immerse in water.

• Wipe off excess spills.

• Wash, rinse, and dry thoroughly.

• Do not put in oven during the

self-cleaning cycle.

• Wash, wipe with clean water, and
dry thoroughly.

• Use nonabrasive, plastic scrubbing
pad on heavily soiled areas.

• Do not use abrasive or harsh
cleansers. They may damage the
finish.

NOTE: Do not allow foods containing acids

(such as vinegar, tomato, or lemon juice) to
remain on surface. Acids may remove the
glossy finish. Also wipe up milk or egg
spills when cooktop is cool.

15

U sing and Caring for Your Cooktop

Using and replacing the cooktop light

(on some models)

The fluorescent light is on the top of the
control panel. The cooktop light switch is on
the control panel. Press it to turn on the
cooktop light. Press it again to turn light off.

Replacing the cooktop light:

1. Unplug range or disconnect power.

2. Flip up the top of the control panel.

If the cooktop light still does not work,

you may need to replace the starter. The
starter is a knob-shaped part located on
the right side of the backguard, under the
light bulb. To remove and replace the

starter, first remove light bulb. Push

starter in and turn approximately 90°
counterclockwise. Pull starter out of
recessed area. You can find replacement
starters at stores that sell fluorescent
tubes.

4. Close the top panel.

5. Plug in range or reconnect power.

3. Grasp the fluorescent tube at both ends.
Turn the tube approximately 90° in either

direction until both ends come out of the
receptacles. Replace with a 20-watt cool­white fluorescent tube.

16

U

sing and Caring for

Your Oven

This section tells you, step by step, how to operate all oven functions controlled by the
electronic controls. Carefully follow these instructions, along with the cooking tips and
cleaning information, for successful use of your range.

Using the electronic oven control

Thermal-Convection™ Models

BROIL

BAKE

CONVECTION

BAKE BROIL ROAST

CONVECT

FULL

MEAL

• MAXI

•• ECONO

CLEAN

TEMP

PROBE

Thermal Models

BAKE

BROIL

CLEAN

DELAY

TIMED

CLEAN

LOCKED

DEHYD

ROTIS

START?

DELAY/TIMED KITCHEN TIMER

START

STOP

TIME

TIME

DELAY

TIMED

CLEAN

LOCKED

DEHYD

ROTIS

START?

DELAY/TIMED KITCHEN TIMER

STOP

START

TIME

TIME

CLOCK

SET

CLOCK

SET

ON

ON

CLEAN

OVEN

LIGHT

CLEAN

OVEN
LIGHT

MIN

START STOP TIMER

SET

• MIN

•• HRS

MIN

SECMINHR

START STOP TIMER

SET

• MIN

•• HRS

SECMINHR

CANCEL

CANCEL

2

1

4

7

3

5

6

8

9

O

2

1

4

7

3

5

6

8

9

O

START

ENTER

CANCEL

OFF

START

ENTER

CANCEL

OFF

17

U sing and Caring for Your Oven

MIN

START STOP TIME

SECMINHR

CLEAN

Display/clock

• When you first plug in the range, a tone

will sound and the display will show
“88:88.” If, after you set the clock, (see the
“Setting the clock” section) the display
again shows “88:88,” your electricity was
off for a while. Reset the clock.

• The time display will show “Err” and three

short tones will sound if a time or tempera­ture is incorrectly entered.

Starting an operation

START

ENTER

After programming a function, you must
press START/ENTER to start the function. If
you do not press START/ENTER within 5
seconds of programming, “START?” will
show in the display as a reminder.

Canceling an operation

CANCEL

OFF

CANCEL/OFF will cancel any function,
except for the Clock Set and Kitchen Timer
functions. When you press CANCEL/OFF,
the large display will show the time of day.

Changing audible signals

Audible signals tell you if a function is entered
correctly or not. They also tell you when a
cycle is completed.

To shut off audible signals during
programming:

PRESS

and hold

for 4

seconds

To shut off all signals except for the
end-of-timer tone:

PRESS

and hold

for 4

seconds

To change the end-of-timer tone to a
4-second tone:

PRESS

and hold

for 4

seconds

A short tone will sound to tell you the signals
have been changed. Repeat step above to
turn the signals back on.

START

TIME

STOP

TIME

SET

•MIN

••HR

Setting the clock

1. Choose CLOCK SET.

2. Set time.

Example:

PRESS

3. Start clock.

PRESS

18

PRESS

33 0

CLOCK

START

ENTER

SET

Example:

YOU SEE

Example:

YOU SEE

MIN

CLEAN

START STOP TIME

SECMINHR

If the time has not been entered correctly,
three short tones will sound and “Err” is
displayed for 1 second. The previous
display then reappears. Repeat Steps 1,
2, and 3 to re-enter the time of day.

U sing and Caring for Your Oven

Using the kitchen timer

The KITCHEN TIMER does not start or stop the oven. It works like a regular kitchen timer. It
can be set in hours and minutes up to 99 hours, 99 minutes, or in minutes and seconds up to
99 minutes, 99 seconds.

1. Choose KITCHEN TIMER.

PRESS

once

to

••HR

count down

minutes

and seconds

PRESS

twice

to

••HR

count down

hours and

minutes

••HR

2. Set time.

Example:

PRESS

3 0 0 0

3. Start Kitchen Timer.

PRESS

The Kitchen Timer will begin counting
down immediately after you press
START/ENTER.

When time is up, you will hear a single
tone that sounds every 5 seconds.

PRESS

to turn off tone

NOTE: To change the end-of-timer tone

to a 4-second tone, press and hold the
KITCHEN TIMER SET pad for 4 sec­onds. A short tone will sound to tell you
the tone has been changed.

START

ENTER

KITCHEN/

CANCEL

SET

•MIN

SET

•MIN

SET

•MIN

TIMER

YOU SEE

YOU SEE

Example:

YOU SEE

YOU SEE

START STOP TIMER

CLEAN

START STOP TIMER

CLEAN

START STOP TIMER

CLEAN

HR

START STOP TIMER

CLEAN

MIN

SECMINHR

MIN

SECMINHR

MIN

SECMINHR

MIN

To cancel the Kitchen Timer:

KITCHEN/

TIMER

PRESS

CANCEL

19

U sing and Caring for Your Oven

Oven settings

This chart tells you when to use each setting. It also explains which elements heat up for
each setting.

SETTING
BAKE

Use this setting for baking
and heating casseroles.

BROIL (MAXI/ECONO)

Use this setting for broiling
regular-sized and smaller
cuts of meat, poultry, and
fish.

CONVECTION BAKE

Use this setting for foods
which require gentle
heating and for baking
breads and cakes. Use
also when baking large
quantities of food on more
than one oven rack.

CONVECTION BROIL

Use this setting for broiling
thick cuts of meat.

DIAGRAM

SETTING INFORMATION

• The bottom element and outer top
element heat up.

• During baking, the elements will
turn on and off to maintain the
oven temperature.

• Both top elements heat during
Maxi Broil. (Maximum browning
coverage)

• Only the inner element heats up
during Econo Broil. (Browning
coverage in center only)

• For faster preheating, the bottom
element and outer top element
heat up until oven reaches desired
temperature. After preheat, only
the rear element heats up.

• For even heating, the fan at the
back of the oven circulates air in
the oven cavity.

• Both top elements heat up.

• For even heating, the fan at the

back of the oven circulates air in
the oven cavity.

CONVECTION ROAST

Use this setting for roast­ing and baking on one
rack.

CLEAN

Use this setting for self­cleaning only.

20

• The bottom element and outer top
element heat up.

• For even heating and faster cook­ing, the fan at the back of the oven
circulates air in the oven cavity.

• The bottom element and outer top
element heat up.

U sing and Caring for Your Oven

Cooking tips

Baking tips

The hot air must circulate around the pans in
the oven for even heat to reach all parts of
the oven. This results in better baking.

For best air circulation:

• Place the pans so that one is not directly
over the other.

11/2"-2"

(3.7 - 5 cm)

• For best results, allow 11⁄2 to 2 inches of
space around each pan and between pans
and oven walls.

• When baking with one pan, place pan in
the center of the oven rack.

• When baking with two pans, place pans
in opposite corners of the oven rack.

NOTE: “Oven peeking” may cause heat
loss, longer cooking times, and unsatisfac­tory baking or roasting results. Rely on
your timer.

1

1

/2"-2"

(3.7 - 5 cm)

or farthest from the bottom of the oven.
Rack position 1 is the lowest position, or
closest to the bottom of the oven.

For proper cooking, follow these
guidelines:

• When using one rack, place the rack so
the top of the food will be centered in the
oven.

• When using two racks, place one rack in
position 1 and the other rack in position 3.

• Use only one cookie sheet in the oven at
a time when using the BAKE setting.

Bakeware tips

• When baking with insulated cookie
sheets or baking pans, place them in the

bottom third of the oven. You may need to
increase the recommended baking times,
so test for doneness before removing from
the oven.

• When using ovenproof glassware or
dark bakeware, reduce the oven tempera-

ture by 25°F (14°C), but use the same
baking time. Because these pans absorb
heat, producing darker bottom browning
and crispier crusts, place the rack in the
center of the oven. When baking pies and
bread, you can use the temperature
suggested in the recipe.

Rack positions

Your oven has two straight racks (thermal
models) or three straight racks (Thermal­Convection™ models), and five rack posi­tions. Rack position 5 is the highest position,

Rack placement for specific
foods:

(For rack positions, see “Rack positions” in
previous column.)

RACK

FOOD

Frozen pies
Angel food and bundt

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

Cookies, biscuits,
muffins, cakes,
nonfrozen pies

POSITION

2

1 or 2

2 or 3

21

U sing and Caring for Your Oven

Using aluminum foil in the oven

(For baking)

NOTE: Do not line the oven bottom with foil
or other liners. It could affect the oven
surface as well as the quality of your baking.

• Do not cover the entire rack with alumi-

num foil. It will reduce air circulation and
give you poor cooking results.

• Use aluminum foil to catch spillovers

from pies or casseroles by placing foil on
the oven rack below. Foil should be turned
up at edges and be at least 1 inch (2.5 cm)
larger than dish.

• For most recipes, you can reduce con-
vection baking time compared to standard
baking times. See convection baking chart
in your convection oven cookbook for
recommended baking times.

NOTE: Cooking time may be longer when
you use more than one rack.

• When baking on two or three racks, use
the convection bake setting for more even
results. (You can, however, use only one
rack when convection baking.)

• To use three racks during convection
baking, place racks in position 5 (the

highest position), 3 and 1 (the closest to
the oven bottom). This allows all three
racks to be an equal distance apart for
better baking.

• Stagger cake pans or other cookware in
opposite directions on each rack when
three racks are used.

• Place tent-shaped foil loosely over meat

or poultry to slow down surface browning
for long term roasting. Remove foil for the
last 30 minutes.

• Use narrow strips of foil to shield

piecrust edges if browning too quickly.

Convection baking tips

(CONVECTION BAKE pad)

• Do not use aluminum foil when convection
baking. Aluminum foil may block airflow.

• Reduce recommended recipe oven
temperature by approximately 25°F (14°C).
See recipe adaption chart in your convec­tion oven cookbook for recommended
temperatures.

22

Roasting tips

• Roast meats fat-side up in a shallow pan
using a roasting rack.

• Use a roasting pan that fits the size of
the food to be roasted. Meat juices may
overflow the sides of a pan that is too
small. Too large of a pan will result in
increased oven spatter.

• Spatter can be reduced by lining the
bottom of the roasting pan with lightly
crushed aluminum foil.

U sing and Caring for Your Oven

• Use an accurate meat thermometer or

temperature probe (see the “Using the

temperature probe” section) to determine
when meat has reached desired degree of
doneness. Insert the thermometer or probe
into the center of the thickest portion of the
meat or inner thigh or breast of poultry. For
an accurate reading, the tip of the
thermometer or probe should not touch fat,
bone, or gristle.

• After reading the thermometer once,

push it further into the meat 1⁄2 inch or
more and read again. If the temperature
drops, return the meat to the oven for
more cooking.

• Check pork and poultry with a
thermometer in 2-3 places to ensure
adequate doneness.

• Poultry and roasts will be easier to
carve if loosely covered with foil and

allowed to stand 10-15 minutes after
removal from the oven.

• You can reduce roasting times and
temperatures for most standard recipes
when using the convection roast setting.
See convection roasting chart in your
convection oven cookbook for
recommended roasting times and
temperatures.

• Use the convection roasting rack on the
broiler pan (both included with your range).
(The convection roasting rack rests on the
broiler pan, not inside it.) The long side of
the rack should be parallel with the oven
door for best heat distribution and airflow.

NOTE: Place the convection roasting rack
on the broiler pan with grid to contain the
drippings as the meat roasts.

Bake or Convection Bake

1. Position racks.

For correct rack placement, see the
“Rack positions” section and the “Rack
placement” chart.

NOTES:

• Before turning on the oven always
place oven racks where you need
them.

• Be sure rack(s) is level.

• Use pot holders or oven mitts to

protect hands if rack(s) must be
moved while oven is hot.

• Do not let pot holder or oven mitt
touch hot elements.

continued on next page

23

U sing and Caring for Your Oven

DELAY
CLEAN
DEHYD

TIMED
LOCKED
ROTIS

START?

ON

2. Choose setting.

PRESS

CONVECTION

PRESS

3. Set temperature (optional).

Do this step if you want to set a tem­perature other than 350°F (177°C) (for
Bake) or 325°F (163°C) (for convection
Bake).

Example:

PRESS

(See a reliable cookbook or your
convection oven cookbook for
temperature recommendations.)

or

(See the “Baking chart” or the
“Roasting chart” for temperature
recommendations.)

73 5

BAKE

BAKE

YOU SEE

OR

YOU SEE

Example

For Bake:

YOU SEE

DELAY
CLEAN
DEHYD

DELAY
CLEAN
DEHYD

DELAY
CLEAN
DEHYD

START?

START?

START?

TIMED
LOCKED
ROTIS

TIMED
LOCKED
ROTIS

TIMED
LOCKED
ROTIS

ON

ON

ON

4. Preheat oven.

NOTE: After the temperature reaches

170°F (77°C), the red display will show
the actual oven temperature at each 5°F
(3°C) increase and stop at the set
temperature. To see the set temperature
before it is reached, press the command
pad you used to choose the cook setting.
The set temperature will be displayed for
5 seconds.

5. Put food in oven.

NOTE: If you want to change the baking

temperature after baking has begun,
repeat Steps 2, 3, and 4.

24

PRESS

START

ENTER

Example

For Bake:

YOU SEE

MIN

START STOP

SECMINHR

CLEAN

U sing and Caring for Your Oven

6. After cooking, turn off oven.

PRESS

CANCEL

OFF

Broiling guidelines

• Use only the broiler pan and grid provided.

They are designed to drain extra juices
from the cooking surface. This drainage
helps prevent spatter and smoke.

• To make sure the juices drain well, do not

cover the grid with foil.

• Trim excess fat to reduce spattering. Slit

the fat on the edges to prevent curling.

• Use tongs to turn meat to avoid losing

juices.

• Pull out oven rack to stop position before

turning or removing food.

• 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.

Example:

YOU SEE

(time of day)

Broiling rack positions

5
4

3
2
1

• For easier cleaning, line the bottom of the

pan with aluminum foil. Clean the pan and
grid as soon as possible after each use.

Broil

NOTE: Preheating is not necessary when

broiling.

1. Position rack.

See “Broiling chart” for recommended
rack positions.

2. Put food in oven.

Place food on grid in broiler pan and
place in center of the oven rack.

3. Position door.

Close the door to the Broil Stop position
(open about 4 inches [10 cm]). The door
will stay open by itself.

Broiler grid

Broiler pan

continued on next page

25

U sing and Caring for Your Oven

DELAY
CLEAN
DEHYD

TIMED
LOCKED
ROTIS

START?

ON

DELAY
CLEAN
DEHYD

TIMED
LOCKED
ROTIS

START?

ON

DELAY
CLEAN
DEHYD

TIMED
LOCKED
ROTIS

START?

ON

DELAY
CLEAN
DEHYD

TIMED
LOCKED
ROTIS

START?

ON

4. Choose BROIL setting.

once

for MAXI BROIL

twice

for ECONO BROIL

PRESS

PRESS

BROIL

••ECONO

BROIL

••ECONO

BROIL

••ECONO

5. Set temperature (optional).

Do this step if you want to use variable

temperature broiling (see that section).

Example:

PRESS

(See “Broiling chart” for

temperature recommendations.)

23 5

•MAXI

•MAXI

•MAXI

YOU SEE

OR

YOU SEE

Example:

YOU SEE

MAXI BROIL:

ECONO BROIL:

Maxi broil:

DELAY

TIMED

CLEAN

LOCKED

DEHYD

ROTIS

START?

ON

6. Start oven.

26

PRESS

START

ENTER

NOTE: Leave the door partly open
whenever using the oven to broil. This
allows the oven to maintain proper
temperatures. If you want to change the
broiling temperature after broiling has
begun, repeat Steps 4, 5, and 6.

Example:

YOU SEE

Example:

YOU SEE

(time of

day)

Example:

YOU SEE

Econo broil:

DELAY

TIMED

CLEAN

LOCKED

DEHYD

ROTIS

START?

Econo broil:

ON

Maxi broil:

MIN

START STOP

SECMINHR

CLEAN

U sing and Caring for Your Oven

7. When broiling is done, turn
off oven.

PRESS

CANCEL

OFF

Example:

YOU SEE

(time of

day)

Variable temperature broiling

• If food is cooking too fast or you want the

food to broil slower from the start, set the
broil temperature between 170°F and
325°F (77°C and 163°C). These tempera­ture settings allow the broil heating
element to cycle and to slow cooking.
The lower the temperature, the slower
the cooking.

Convection Broil

Convection broiling is actually high-tempera­ture convection roasting. Use this setting
when broiling thick cuts of meat. Results are
similar to those you get when using a
rotisserie.

1. Position rack.

See the “Broiling chart” for recommended
rack positions.

2. Put food in oven.

Place food on grid in broiler pan and
place in center of the oven rack. Turn
the pan so the long side is parallel to
the oven door for the most even heat
and the best airflow.

• Thicker cuts and unevenly-shaped

pieces of meat, fish and poultry may

cook better if you use lower broiling
temperatures. (See the “Broiling chart” for
temperature recommendations.)

3. Close door.

NOTE: Do not try to convection broil with

the door open. The fan will not operate.

27

U sing and Caring for Your Oven

DELAY
CLEAN
DEHYD

TIMED
LOCKED
ROTIS

START?

ON

DELAY
CLEAN
DEHYD

TIMED
LOCKED
ROTIS

START?

ON

MIN

START STOP

SECMINHR

CLEAN

DELAY
CLEAN
DEHYD

TIMED
LOCKED
ROTIS

START?

ON

4. Choose CONVECTION BROIL setting.

CONVECTION

PRESS

5. Set temperature (optional).

Do this step if you want to set a tempera­ture (up to 450°F [232°C]) other than
450°F (232°C).

Example:

PRESS

(See convection oven cookbook for
temperature recommendations.)

BROIL

Example:

YOU SEE

04 0

YOU SEE

6. Start oven.

PRESS

NOTE: If you want to change the

convection broiling temperature after
broiling has begun, repeat Steps 4, 5,
and 6.

7. When broiling is over, turn off
oven.

PRESS

Convection Roast

1. Prepare oven.

Position the rack properly. For correct rack
placement, see “Rack positions”. Place food in
the oven. For large roasts and turkeys, place
rack in position 1 (closest to oven bottom).

NOTE: The following “Roast” steps refer to
convection models. For Thermal models
follow Steps 2-5 under “Bake or Convection
Bake”.

28

START

ENTER

CANCEL

OFF

Example:

YOU SEE

Example:

YOU SEE

(time of

day)

MIN

START STOP

SECMINHR

CLEAN

DELAY
CLEAN
DEHYD

TIMED
LOCKED
ROTIS

START?

ON

U sing and Caring for Your Oven

2. Choose setting.

CONVECTION

PRESS

3. Set temperature (optional).

Do this step if you want to set a
temperature other than 300°F (149°C).

ROAST

YOU SEE

DELAY
CLEAN
DEHYD

START?

TIMED
LOCKED
ROTIS

ON

Example:

PRESS

23 5

(See convection oven cookbook for
temperature recommendations.)

4. Start oven.

PRESS

NOTES:

• After the temperature reaches
170°F (77°C), the red display will show
the actual oven temperature at each
5°F (3°C) increase and stop at the set
temperature. To see the set tempera-

ture before it is reached, press

CONVECTION ROAST. The set
temperature will be displayed for 5
seconds.

START

ENTER

5. After cooking, turn off oven.

PRESS

CANCEL

OFF

Example:

YOU SEE

DELAY
CLEAN
DEHYD

START?

TIMED
LOCKED
ROTIS

ON

Example:

YOU SEE

• If you want to change the roasting
temperature after roasting has begun,
repeat Steps 2, 3, and 4.

Example:

YOU SEE

(time of

day)

29

U sing and Caring for Your Oven

MIN

START STOP

SECMINHR

CLEAN

Adjusting oven temperature

Although your new oven is properly adjusted
to provide accurate temperatures, it may cook
faster or slower than your old oven.

If, after using the oven for a period of time,
you are not satisfied with the baking/roasting
results, you can change the offset tempera­ture by following the steps below. The control
will “remember” the selected offset even after
the power has been interrupted or lost.

NOTE: Do not measure oven temperature
with a thermometer. Opening the oven door
will lower the oven temperature and give you
an inaccurate reading. Also, the thermom­eter temperature reading will change as your
oven cycles.

1. Choose BAKE setting.

PRESS

and hold

for 4 seconds

Release BAKE when a number appears
in the temperature display and you hear a
tone.

BAKE

2. Set new offset temperature.

PRESS

Each time you press BAKE, the displayed
temperature will increase by 5°F (3°C). To

decrease the temperature, hold down

BAKE until the display goes past 35°F
(19°C). At that point the display will return to
0 and will then decrease 5°F (3°C) for every
time you press BAKE. You can set the offset
temperature adjustment as low as -35°F
(-19°C) or as high as +35°F (+19°C). (To
determine the amount of adjustment needed,
see the chart on the next page.)

BAKE

Example:

YOU SEE

DELAY
CLEAN
DEHYD

START?

TIMED
LOCKED
ROTIS

ON

CLEAN

“0” (the setting shown) is set at
the factory.

Example:

Adjustment 5°F cooler:

YOU SEE

TIMED

DELAY
CLEAN
DEHYD

START?

LOCKED
ROTIS

ON

CLEAN

MIN

START STOP TIMER

MIN

START STOP TIME

SECMINHR

SECMINHR

3. Enter the adjustment.

PRESS

30

START

ENTER

Example:

YOU SEE

(time of day)