KitchenAid YKERS507HW3, YKERS507HW2, YKERS507HW1, YKERS507HB3, YKERS507HB2 Owner’s Manual
...
Kitchen_kid _
ELECTRIC RANGE
In the U.S.A, for questions about features, operation, performance, parts, accessories or service, call: 1-800-422-1230
In Canada, for product-related questions call: 1-800-461-5681, for parts, accessories, installation and service, call: 1-800-807-6777
www.kitchenaid.com or www.KitchenAid.ca
Table of Contents ............................................................................................................ 2
or visit our website at...
Models KERC507 YKERC507 YKERS507 KERC508 YKERC508
9753843F
TABLE OF CONTENTS
RANGE SAFETY ............................................................................. 3
The Anti-Tip Bracket .................................................................... 3
PARTS AND FEATURES ................................................................ 6
COOKTOP USE .............................................................................. 7
Cooktop Controls ......................................................................... 7
Ceramic Glass .............................................................................. 7
Dual-Circuit Element .................................................................... 8
Simmer Feature ............................................................................ 8
Warming Element ......................................................................... 9
Coil Elements and Burner Bowls ................................................. 9
Lift-up Cooktop .......................................................................... 10
Home Canning ........................................................................... 10
Cookware ................................................................................... 10
ELECTRONIC OVEN CONTROL ................................................. 11
Electronic Control Pads ............................................................. 11
Displays ...................................................................................... 11
Start ............................................................................................ 11
Cancel Off................................................................................... 11
Clock .......................................................................................... 11
Tones .......................................................................................... 12
Fahrenheit and Celsius ............................................................... 12
Timer ........................................................................................... 12
Control Lock ............................................................................... 12
Oven Temperature Control ........................................................ 12
OVEN USE ..................................................................................... 13
Aluminum Foil............................................................................. 13
Positioning Racks and Bakeware .............................................. 13
Bakeware .................................................................................... 13
Meat Thermometer ..................................................................... 14
Oven Vent ................................................................................... 14
Oven Door Vent .......................................................................... 14
Bake ............................................................................................ 14
Broil ............................................................................................. 15
Convection Cooking ................................................................... 16
Convection Bake ........................................................................ 16
Convection Roast ....................................................................... 16
Convection Broil ......................................................................... 17
Convect Full Meal....................................................................... 18
EASYCONVECT TM Conversion .................................................. 18
Sabbath Mode ............................................................................ 19
Dehydrating ................................................................................ 20
Proofing Bread ........................................................................... 20
Temperature Probe .................................................................... 20
Timed Cooking ........................................................................... 21
RANGE CARE ............................................................................... 22
Self-Cleaning Cycle .................................................................... 22
General Cleaning ........................................................................ 23
Cooktop Light ............................................................................. 24
Oven Light(s) ............................................................................... 25
Oven Door .................................................................................. 25
Storage Drawer .......................................................................... 25
TROUBLESHOOTING .................................................................. 26
ASSISTANCE OR SERVICE ......................................................... 27
WARRANTY .................................................................................. 28
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 ifyou 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
WARNUNG: To reduce the risk of fire, ebctrbaI
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 ANTPTIP
DEVICES. TO CHECK IF THE DEVICES ARE
INSTALLED PROPERLY SLIDE RANGE FORWARD,
LOOK FOR ANTPTIP BRACKET SECURELY
ATTACHED TO FLOOR, AND SLIDE RANGE BACK
SO REAR RANGE FOOT IS UNDER ANTFTIP
BRACKET.
•, CAUTUON: Do not store items of interest to
cNdren in cabinets above a range or on the back-
guard of a range - cNdren 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 Pothdders - 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 ebmenL The use of under-
sized 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 under-
neath 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.
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.
SAVE THESE INSTRUCTIONS
The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list
of substances known to the State of California to cause cancer, birth defects, or other reproductive harm, and
requires businesses to warn of potential exposure to such substances,
WARNING: This product contains a chemical known to the State of California to cause cancer, birth defects, or
other reproductive harm,
This appliance can cause low=level exposure to some of the substances listed, including benzene, formaldehyde,
carbon monoxide, and toluene,
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
1 2
m
w
4 5
1. Warming Element Switch 2. Display
(on ceramic glass 3. Simmer Switch
models) (on ceramic glass models)
Range
5 .................
4. Left Front Control (Dual
Circuit Element on
ceramic glass models)
5. Left Rear Control
6 7
6. Right Rear Control
7. Right Front Control
) _ _ 16
1. Cooktop Light
2. Warming Element (on
some models)
3. Surface Cooking Areas
4. Temperature Probe Jack
(not shown)
5. Anti-Tip Bracket
6. Model and Serial Number
(behind left side of drawer)
7. Storage Drawer
8. Control Panel
9. Ceramic Glass (on some
models)
10. Simmer Feature (on some
models)
11. Hot Surface Indicator
Light (on ceramic glass
models)
12. Automatic Oven Light (on
some models)
13. Door Gasket
14. Broil Element (not shown)
15. Bake Element (not shown)
16. Self-Clean Latch (on
some models)
Parts and Features not
shown (on some models)
Oven Door Window
Oven Light
Broiler Pan and Grid
Roasting Rack
Temperature Probe
Coil Elements
COOKTOP USE
/ ' ....... J-% .... '
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. Use the following chart as a guide
when setting heat levels.
SETTING RECOMMENDED USE
HI or MAX • Start food cooking.
• Bring liquid to a boil.
6-8 • Hold a rapid boil.
[MED- HI] • Quickly brown or sear food.
5 • Maintain a slow boil.
[MED] • Fry poultry or meat.
• Cook pudding, sauce, icing or
gravy.
2-4 • Stew or steam food.
[MED- LO] • Simmer.
LO or 1 • Keep food warm.
• Melt chocolate or butter.
Simmer Feature • Precise simmer control.
(on some models)
Dual-Circuit • Home canning.
Element
(on some ceramic • Large diameter cookware.
glass models) • Large quantities of food,
POWER ON Lights
Each control knob has a POWER ON light. The light will glow
when its control knob is on.
l 'I II V)
'X_II) f
1.POWER ON light
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.
It is normal for the surface of white ceramic glass to appear to
change color when surface cooking areas are hot. As the glass
cools, it will return to its original color.
Wiping off the cooktop before and after each use will help keep it
free from stains and provide the most even heating. 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. They 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.
Warming Element • Keep cooked foods warm.
(on some ceramic
glass models)
REMEMBER: When range is in use or (on some
modeUs)during the SeUf=CUeaningcycle, the entire
cooktop area may become hot,
• Use cookware about the same size as the surface cooking
area. Cookware should not extend more than 1 in. (2.5 cm)
outside the area.
/ \
I \
\ I
0
\ /
1. Surface Cooking Area
2. Cookware/Canner
3. 1 in. (2.5 cm) Maximum Overhang
• 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.
Hot Surface Indicator Light (under ceramic glass}
The hot surface indicator light will glow as long as any surface
cooking area is too hot to touch, even after the surface cooking
area(s) is turned off.
1 /
2
!. Single size
2. Dual size
The Dual Circuit Element offers 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 cookware.
• LO
To Use SINGLE:
1. Push in and turn knob counterclockwise from OFF to the
SINGLE zone anywhere between HI and LO.
2. Push in and turn knob to OFF when finished.
To Use DUAL:
1. Push in and turn knob clockwise from OFF to the DUAL zone
anywhere between HI and LO.
2. Push in and turn knob to OFF when finished.
The Simmer feature is an adjustable heat setting for more precise
simmering. It is the right front surface cooking area or element.
When the Simmer feature is not on, the right front surface cooking
area or element 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.
2. Set SIMMER switch to OFF when finished.
Food Poisoning Hazard
Do not let food sit for more than one hour before
or after cooking.
Doing so can result in food poisoning or
sickness.
Use the Warming 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 Warming Element can be used alone or when any of the other
surface cooking areas are being used. The Warming Element area
will not glow red when cycling on. However, its indicator light will
glow as long as the Warming 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.
WARMING ELEMENT
ON OFF
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 1in. (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.
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 Use:
1. Set switch to ON.
2. Set switch to OFF when finished.
To Replace:
1. Line up openings in the burner bowl with the coil element
receptacle.
\
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.
d___'_@__©_ L_
Thelift-upcooktopprovideseasyaccessforcleaningbeneath.
Donotdropthecooktop.Damagecouldoccurtothefinishand
thecooktopframe.Formoreinformation,seethe"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.
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 in. (2.5
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.
IMPORTANT: Never 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-heaw
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 a factor in how quickly and evenly heat is
transferred, which affects cooking results. A nonstick finish has
the same characteristics as its base material. For example,
aluminum cookware with a nonstick finish will take on the
properties of aluminum.
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.
Porcelain • See stainless steel or cast iron.
enamel-on-
steel or cast
iron
10
Stainless steel • Heats quickly, but unevenly.
• A core or base of aluminum or copper
on stainless steel provides even
heating.
ELECTRONIC OVEN CONTROL
1 2
g 10 11
1. Oven Cavity Symbol
2. Heat Setting
3. Oven Display
4. Start/Stop Time
5. Number Pads
6. Control Lock
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
enters on the display.
When entering multiple functions within one setting, pause briefly
between each control pad command. Ifa command pad is
pressed several times repeatedly, the pad may briefly stop
working. Wait a few seconds, and the pad should function again
as normal.
When power is first supplied to the appliance, everything on the
displays will light up for 5 seconds. Then, "PF" will appear. Press
CANCEL OFF to clear displays.
IIf "PF" appears at any other time, a power failure has occurred.
Press CANCEL OFF and reset the clock if needed.
Oven Display (on some models)
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 vertical bar and
minute time countdown and the stop time (if entered).
If "Err" appears on the display, an invalid pad was pressed.
Press CANCEL OFF and retry your entry.
When the oven is not in use, this display is blank.
7. Time of Day/Timer Display
8. Start
g. Oven Settings
10. EASYCONVECT TM CONVERSION
11. Timed Cooking
12. Convect Full Meal
13. Oven Light
14. Clock
15. Timer
16. Surface Light
17. Cancel Off
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 4 minutes after pressing a pad,
the oven display will return to inactive mode (blank) and the
programmed function will be canceled.
The CANCEL OFF pad stops any oven function except for the
Clock, Timer and Control Lock.
This is a 12-hour clock and does not show a.m. or p.m.
To Set:
1. Press CLOCK SET/START.
2. Press number pads to set time of day.
On some models, press the HR and MIN "up" or "down"
arrow pads (buttons) until the correct time shows on the
display.
3. Press START.
Time of Day/Timer Display (onsome models)
This displayshows the time of day orTimer countdown.
11
Tones are audible signals, indicating the following:
One tone
• Valid pad press
• Oven is preheated
• Function has been entered
Three tones
• Invalid pad press
Four tones
• End of cycle
• Reminder, repeating each minute after the end-of-cycle tones
All tones
Press and hold STOP TIME
Reminder Tones Only
The Minute Timer and Timed Cooking reminder tones are preset
on, but can be turned off.
To Turn Tones Off/On: Press and hold TIMER SET/START until a
tone sounds. Repeat to turn back on.
Press TIMER SET/START.
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, if on, end-of-cycle tones will sound,
then reminder tones will sound every minute.
Press TIMER CANCEL anytime to cancel the Timer and/or
stop reminder tones.
Remember, if CANCEL OFF is pressed, the oven will turn off.
The time can be reset during the countdown by repeating the
above steps.
The Control Lock shuts down the control panel pads to prevent
unintended use of the oven. The Control Lock is preset unlocked,
but can be locked.
When the control is locked, only the TIMER SET/START and
TIMER CANCEL pads will function.
To Lock/Unlock Control: Before locking, make sure the oven, the
Timer and Timed Cooking are off. Press and hold the number pad
3 CONTROL LOCK for about 5 seconds until "CONTROL LOCK"
and a picture of a lock appear on the display. Repeat to unlock
and remove "CONTROL LOCK" from the display.
End-of-Cycle and Reminder Tones
The Timer and Timed Cooking end-of-cycle and reminder tones
are preset on, but can be turned off. However, on double oven
models, if all tones have been turned off, the end-of-cycle and
reminder tones cannot be independently turned on.
To Turn Tones Off/On: Press and hold COOK TIME until a tone
sounds and the oven display returns to inactive mode (blank).
Repeat to turn back on.
Tone Volume
The volume is preset at high, but can be changed to low.
To Change: Press and hold the number pad 7 for five seconds. A
tone will sound and "Snd Lo" will appear on the oven display for 3
seconds. Repeat to change back to "Snd HI."
To set oven to cook in Celsius instead of Fahrenheit, open oven
door, then press and hold BROIL for 5 seconds. Repeat to change
back into Fahrenheit.
The Timer can be set in minutes and seconds or hours and
minutes and counts down the set time.
NOTE: The Timer does not start or stop the oven.
To Set:
1. Press TIMER SET/START.
Press again to switch between 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.
On some models, press the HR and MIN "up" or "down"
arrow pads (buttons) until the correct time shows on the
display.
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. No sign means the oven will be warmer by the displayed
amount. Use the following chart as a guide.
ADJUSTMENT °F COOKS FOOD
(AUTOMATIC °C CHANGE)
5°to 10°F (3° to 6°C) ...a little more
15° to 20°F (9° to 12°C) ...moderately more
25 ° to 35°F (15 ° to 21°C) ...much more
-5 °to -10°F (-3 ° to -6°C) ...a little less
-15° to -20°F (-9°to -12°C) ...moderately less
-25° to -35°F (-15 ° to -21 °C) ...much less
To Adjust Oven Temperature Calibration:
1. Press and hold BAKE for 5 seconds or until the oven display
shows the current calibration, for example, "0° CAL COOK
TEMP" or "0 ° CAL."
2. Press BAKE to increase and BROIL/MAXl/ECONO to
decrease the temperature in 5°F (3°C) amounts. The
adjustment can be set between 35°F (21°C) and
-35°F (-21°C).
On some models, press the TEMPERATURE "up" or "down"
arrow pads (buttons) to increase or decrease the temperature
in 10°F (6°C) amounts. The adjustment can be set between
30°F (18°C) and -30°F (-18°C).
3. Press START.
12
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.
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 in. (2.5 cm) larger than the dish and that it is turned
up at the edges.
• Do not cover food with aluminum foil when convection
cooking (on some models).
IMPORTANT: Never 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 move racks with bakeware on them.
• Make sure racks are level.
To move a rack, pull it out to the stop position, raise the front
edge, then lift out. Use the following illustration and chart as a
guide.
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow 2 in.
(5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
NUMBER OF POSITION ON RACK
PAN(S)
1 Center of rack.
2 Side by side or slightly staggered.
3 or 4 Opposite corners on each rack. Make sure
The bakeware material affects cooking results. Follow
manufacturer's recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
BAKEWARE/ RECOMMENDATIONS
RESULTS
Light colored • Use temperature and time
aluminum recommended in recipe.
• Light golden
crusts
• Even browning
Dark aluminum
and other
bakeware with
dark, dull and/or
nonstick finish
• Brown, crisp
crusts
that no bakeware piece is directly over
another.
• 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.
2 m
lm J
FOOD RACK POSITION
Frozen pies, large roasts, turkeys, 1 or 2
angel food cakes
Bundt cakes, most quick breads, 2
yeast breads, casseroles, meats
Cookies, biscuits, muffins, cakes, 2 or 3
nonfrozen pies
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
glassware,
ceramic glass or
ceramic
• Brown, crisp
crusts
• Place in the bottom third of oven.
• May need to increase baking time.
• May need to increase baking time.
• May need to reduce baking
temperatures 25°F (15°C).
13
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
1/2in. (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.
1 ....................
1.Oven vent (onceramic glass models)
1. 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. Doing so will
cause poor air circulation, affecting cooking and cleaning results.
Never set plastics, paper or other items that could melt or burn
near the oven vent.
1. 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.
1. Broil heat
2. Bake heat
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 broil
element will turn off immediately and the bake element will turn off
in 2 minutes. They will come back on once the door is closed.
To Bake or Roast:
Before baking and roasting, position racks according to the
"Positioning Racks and Bakeware" section. When roasting, it is
not necessary to wait for the oven to preheat before putting food
in, unless recommended in the recipe.
1. Press BAKE.
Press the number pads to enter a temperature other than
350°F (177°C). The bake range can be set between 170°F and
500°F (77°C and 260°C).
On some models, press the TEMPERATURE "up" or "down"
arrow pads (buttons) to enter a temperature other than 350°F
(177°C).
14
2. Press START.
"Lo °'' will appear on the display if the actual oven temperature
is under 170°F (77°C).
On some models, "PrE" will appear on the display if the oven
temperature is under 170°F (77°C).
On some models, when the actual oven temperature reaches
170°F (77°C), the oven display will show the temperature
increasing in 5° increments.
When the set temperature is reached, if on, one tone will
sound.
3. Press CANCEL OFF when finished cooking.
1. Broil Maxi 2. Broil Econo
• 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 MAXl/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 only in the center of foods.
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 temperature.
Variable Temperature Broiling (on some models)
Changing the temperature when Variable Temperature Broiling
allows more precise control when cooking. The lower the
temperature, the slower the cooking. Thicker cuts and unevenly
shaped pieces of meat, fish and poultry may cook better at lower
broiling temperatures.
To Vari Broil:
1. Press BROIL.
On some models, press once for Broil MAXl and twice for Broil
ECONO.
2. Press the number pads to set a temperature between 170°F to
325°F (77°C to 163°C).
On some models, press the TEMPERATURE "up" or "down"
arrow pads (buttons) to set atemperature between 300°F and
525°F (149°C and 275°C).
3. Press START.
The temperature can be changed after this step. START does
not need to be pressed again.
4. Press CANCEL OFF when finished.
BROILING CHART
For best results, place food 3 in. (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.
TOTAL
RACK TIME
FOOD POSITION TEMP. MIN.
Steak
1 in. (2.5 cm) thick
medium rare 4 500°F 16
medium 4 (260°C) 21
well done 4 25
Steak
11/2in. (3.8 cm) thick
rare 4 500°F 23
medium 4 (260°C) 28
Ground meat patties*
3/4in. (2 cm) thick 500°F
well done 5 (260°C) 8-12
Pork chops
1 in. (2.5 cm) thick 4 450°F 25-28
(232°C)
Ham slice [precooked]
1/2in. (1.25 cm) thick 4 500°F 10-12
1 in. (2.5 cm) thick 4 (260°C) 20-22
To Broil:
1. Press BROIL.
On some models, press once for Broil MAXI and twice for Broil
ECONO.
2. Press START.
3. Press CANCEL OFF when finished.
Frankfurters 4 500°F 8
(260°C)
Lamb chops 400°F
1 in. (2.5 cm) thick 4 (204°C) 18-20
Chicken 500°F
bone-in pieces 3 (260°C) 32
Fish
1/2in. (1.25 cm) thick 3 350°F 20
1 in. (2.5 cm) thick 3 (177°C) 20-22
*Place up to 9 patties, equally spaced, on broiler grid.
15
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 two or three places.
Press START.
"Lo °'' will appear on the oven display if the actual oven
temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the
oven display will show the oven temperature increasing in 5°
increments.
When the set temperature is reached, if on, 1 tone will sound.
Press CANCEL OFF when finished cooking.
{.<IxV@(.:IJO_I/(_0 __ 881
Otl 50 II1_i'II1 {1t @It
1
2
1,Broil heat
2, Convection fan
3, Bake heat
Convection roasting can be used for roasting meats and poultry,
or for baking yeast breads and loaf cakes using a single rack.
During convection roasting, the bake and broil elements 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 roasting, the broil
element and fan will turn off immediately and the bake element
will turn off in 2 minutes. 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.
+ {I ,
1. Convection element heat and fan
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 in. (2.5 cm) of
space between the cookware and the sides of the oven.
During convection baking preheat, the convection and broil
elements and the bake element all heat the oven cavity. After
preheat, the convection element and the bake 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 broil and 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. When using 2 racks,
place on guides 2 and 4. When using 3 racks, place on guides 1,3
and 5.
1. Press CONVECTION 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).
To Convection Roast:
Before convection roasting, position racks according to the
"Positioning Racks and Bakeware" section. It is not necessary to
wait for the oven to preheat before putting food in, unless
recommended in the recipe.
Use the roasting rack ontop of the broiler pan and grid. This holds
the food above the grid and allows air to circulate completely
around all surfaces.
# .......U ........................=
t )
1.Roasting rack
2.Broiler grid
3.Broil pan
16
Press CONVECTION ROAS]_
Press the number pads to enter a temperature other than
300°F (149°C). The convection roast range can be set
between 170°F and 500°F (77°C and 260°C).
2.
Press START.
"Lo °'' will appear on the oven display if the actual oven
temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the
oven display will show the oven temperature increasing in 5°F
increments.
When the set temperature is reached, if on, 1 tone will sound.
3. Press CANCEL OFF when finished cooking.
CONVECTION ROASTING CHART
Food/Rack Cook Time Oven Temp. Internal
Position (min. per Food Temp.
1 Ib [454 g])
Food/Rack Cook Time Oven Temp. Internal
Position (rain. per Food Temp.
1 Ib [454 g])
Ham, Rack Position 2
Fresh 25-35 300°F (149°C) 160°F (71°C)
(uncooked)
Fully 15-20 300°F (149°C) 160°F (71°C)
Cooked
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium 25-30 300°F (149°C) 160°F (71°C)
well done 30-35 170°F (77 °C)
Beef, Rack Position 2
Rib Roast
rare 20-25
medium 25-30 300°F (149°C)
well done 30-35
140°F (60°C)
160°F (71°C)
170°F (77°0)
Rib Roast
(boneless)
rare 22-25
medium 27-30 300°F (149°C)
well done 32-35
140°F (60°C)
160°F (71°C)
170°F (77°0)
Rump,
Sirloin Tip
Roast
rare 20-25
medium 25-30 300°F (149°C)
well done 30-35
Meat Loaf 20-25 325°F (163°C)
140°F (60°0)
160°F (71°C)
170°F (77°0)
165°F (74°0)
Veal, Rack Position 2
Loin, Rib,
Rump
Roast
medium 25-35 325°F (163°C) 160°F (71°C)
well done 30-40 170°F (77°C)
Pork, Rack Position 2
Chicken*, Rack Position 2
Whole
3-5 Ibs. 20-25 325°F (163°C) 180°F (82°C)
(1.5-2.2 kg)
5-7 Ibs. 15-20 325°F (163°C) 180°F (82°C)
(2.2-3.1 kg)
Turkey*, Rack Positions 1 or 2
13 Ibs. and 10-15 300°F (149°C) 180°F (82°C)
under
(5.85 kg)
Over 13 Ibs. 10-12 300°F (149°C) 180°F (82°C)
(5.85 kg)
Cornish Game Hens*, Rack Position 2 or 3
1-1.5 Ibs. 50-60 325°F (163°C) 180°F (82°C)
(0.5-0.7 kg)
*Do not stuff poultry when convection roasting.
Loin Roast 30-40 325°F (163°C) 160°F-170°F
(boneless) (71°C-77°C)
Shoulder 35-40 325°F (163°C) 160°F-170°F
Roast (71°C-77°C)
1. Broil heat
2. Convection fan
During convection broiling, the broil elements will cycle on and off
in intervals to maintain oven temperature, while the fan constantly
circulates the hot air.
The temperature is preset at 450°F (232°C), but can be changed
to a different temperature. Cooking times will vary depending on
the rack position and temperature and may need to be adjusted.
If the oven door is opened during convection broiling, the broil
elements and fan will turn off immediately. They will come back on
once the door is closed.
17
To Convection Broil:
Before convection broiling, see "Broil Maxi/Econo" section for
general broiling guidelines. Position rack.
Allow the oven to preheat for 5 minutes. Position food on the
unheated grid on the broiler pan, then place it inthe center of the
oven rack with the longest side parallel to the door.
Close the door.
1. Press CONVECTION BROIL.
Press the number pads to enter a temperature other than
450°F (232°C). The convection broil range can be set between
170°F and 500°F (77°C and 260°C).
2. Press START.
The set oven temperature will appear on the oven display until
oven is turned off.
3. Press CANCEL OFF when finished cooking.
{01 501}I!@ _ ,_o_._,.,I_:.,
Convect Full Meal lets you choose from 11 preset cooking cycles.
A single pad includes an oven setting, an oven temperature, and a
cook time or probe temperature. One pad is changeable to allow
you to set your own cycle and save it for future use. Use the
following chart as a guide.
PAD/OVEN OVEN COOK FOOD or MEAL
SETTING TEMP. TIME or
PROBE
TEMP.
1 325°F 1 hr. Meat Loaf, Baked
Convection (163°C) Potatoes, Pineapple
Bake Upside Down Cake
2 325°F 1 hr. 30 Turkey Breast, Stuffing
Convection (163°C) min. Casserole, Peach Crisp
Roast
To Use:
Before using Convect Full Meal, place food in oven. Iftemperature
probe is required, insert probe into food and plug probe into jack.
See "Temperature Probe" section for diagram.
1. Press CONVECT FULL MEAL.
2. Press pad from chart.
For example, number pads 1 to 0 or CONVECT FULL MEAL.
3. Press START.
The start time, stop time, vertical bar countdown and minute
time countdown will appear on the oven display. The stop time
will not appear if not set in the changeable cycle.
When the cycle ends, "End" will appear in the oven display. If
enabled, end-of-cycle tones will sound, then reminder tones
will sound every minute.
4. Press CANCEL OFF or open the oven door when finished
cooking to clear the display.
To Set Cycle:
Before setting a cycle, start with the meat or main dish
temperature and cook time. Choose baked goods with an oven
temperature similar to those of the meat or main dish.
Temperatures ranging from plus or minus 25 to 50 degrees and
cook times ranging from plus or minus 10 to 15 minutes are
acceptable. Choose vegetables and fruits last.
1. Press CONVECT FULL MEAL.
2. Press any oven setting pad, for example BAKE.
3. Press number pads to enter oven temperature.
4. Press COOK TIME.
5. Press number pads to enter length of time to cook in hours
and minutes
or
Press 0 to do untimed cooking.
Press CONVECT FULL MEAL to save
or
Press START to save and immediately begin cycle.
3 350°F 40 min. Stuffed Pork Chops,
Convection (177°C) Baked Winter Squash,
Roast Bread Pudding
4 375°F 45 min. Oven Fried Chicken
Convection (191°C) Pieces, Scalloped
Bake Potatoes, Cherry Pie
5 425°F 20 min. Baked Salmon Steaks,
Convection (218°C) Roasted Vegetable
Bake Wedges, Biscuits
6 325°F 140°F Beef, rare
Convection (163°C) (60°C)
Roast
7 325°F 155°F Beef, medium
Convection (163°C) (68°C) or Pork
Roast
8 325°F 165°F Beef, well done
Convection (163°C) (74°(3)
Roast
9 300°F 135°F Pot Roast
Convection (149°C) (56°C) (3 Ibs [1.4 kg]) with
Roast vegetables
0 325°F 160°F Casseroles
Convection (163°C) (71°C)
Bake
.... i "_s ,"+_ "-9 " =,+-" _+< !, = s
(¢)I'_ 5,_]S :1_SOd I i,,}
Convection cooking temperatures and times differ from those of
standard cooking. Depending upon the selected category,
EASYCONVECT conversion automatically may reduce the
standard recipe temperature and/or time you input for convection
cooking.
Foods are grouped into 3 general categories. Choose the
category most appropriate for the food to be cooked. To ensure
optimal cooking results, the oven will prompt a food check at the
end of a non-delayed cook time. Use the following chart as a
guide.
SETTING FOODS
BAKED Biscuits, Breads: quick and yeast
GOODS Cakes: layer and angel food
Casseroles: including frozen entrees and
souffles, cookies, fish
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)
OTHER
FOODS
Convenience foods: french fries, nuggets, fish
sticks, pizza
Pies: fruit and custard
18
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