KitchenAid YKESC300HW6, YKESC300HW5, KESC300HBT4 Owner’s Manual

iseand Care Guide

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

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

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

Using and Caring for Your Cooktop .... 10

Using the surface cooking areas ......... 10

Cookware tips ...................................... 12

Characteristics of cookware materials .. 12

Home canning information ................... 13

Caring for your cooktop ....................... 13

Cleaning your cooktop ......................... 14

Using and replacing the surface light .. 15

Using and Caring for Your Oven .......... 16

Using the electronic oven control ......... 16

Setting the clock .................................. 24

Using the timer ..................................... 24

Cooking tips ......................................... 26

Bake or Roast ...................................... 28

Broil ...................................................... 29

Adjusting the oven temperature ........... 31

Timed cooking ..................................... 33

Cleaning your oven and controls ......... 40

Oven lights ........................................... 42

Using the Self-Cleaning Cycle ............. 43

Before you start ................................... 43

Before setting the controls ................... 44

Setting the controls .............................. 44

For best cleaning results ...................... 46

How the cycle works ............................ 46

Troubleshooting .................................... 47

Requesting Assistance or Service ...... 50

Warranty ................................................. 52

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

call the Consumer Assistance center:

TO THE INSTALLER: PLEASE LEAVE THIS _> INSTRUCTION BOOK WITH THE UNIT. _ InCanada, for assistanceor service,

TO THE CONSUMER: PLEASE READ see page51.....

AND KEEP THIS BOOK FOR FUTURE REFERENCE.

KITCHENAID®Electric Ranges

Models: KESC300 KERC600 KERC601

YKESC300 YKERC600 YKERC601

9753845 www.kitchenaid.com

Note toYou

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. tt 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.

! i)_ !0', 0 !i _i-)

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 thisbook and the sales slip together in a safe place for future reference.

Model Number Serial Number

Purchase/ Installation Date

Builder/Dealer Name

Address Phone

],, !ii!i i!:

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.

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.

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

if you don't follow instructions.

You can be killed or seriously injured

if you don't follow instructions.

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.

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 PROP- ERLY, 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.

SAVE THESE INSTRUCTIONS

ange Safety

IMPORTANT SAFETY INSTRUCTIONS

• 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.

• Protective Liners - Do not use aluminum foil to line 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 Cook on Broken Cooktop - If cooktop should break, cleaning solu-

tions 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. tf rack must be moved while oven is hot, do not let potholder

contact hot heating element in oven.

-SAVE THESE INSTRUCTIONS-

ange Safety

IMPORTANT SAFETY INSTRUCTIONS

• DO NOT TOUCH HEATING ELE- MENTS OR INTERIOR SURFACES

OF OVEN - Heating elements may be hot even though they are dark in

color. Interior surfaces of an oven become hot enough to cause burns.

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

materials contact heating elements or interior surfaces of oven until they

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

become hot enough to cause burns

- among these surfaces are oven vent openings and surfaces near

these openings, oven doors, and

windows of oven doors.

-SAVE THESE INSTRUCTIONS-

For self-cleaning ranges -

• Do Not Clean Door Gasket - The door gasket is essential for a good seal. Care

should be taken not to rub, damage, or move the gasket.

• Do Not Use Oven Cleaners - No commercial oven cleaner or oven liner

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

• Clean Only Parts Listed in Manual.

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

For units with ventilating hood -

• Clean Ventilating Hoods Frequently - Grease should not be allowed to accumulate on hood or filter.

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

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Oven vent (p. 8)

Surface cooking area controls

(pp. 10, II)

Anti-tip

bracket ..............

(p. 2)

Model and serial number

plate

(p. 2) ...................

Broiler pan

and Features

Surface cooking area

(pp. 10, II)

.............Electronic oven control

(pp. 16-25)

Automatic

oven light

switch

(p. 42)

Broil element

(not shown)

Bake element

Removable

storage drawer (p. 9)

Left rear Left front control knob control knob

Right front control knob

Right rear control knob

Surface light

(some freestanding models)

(p. 15)

ads and Features

Surface

cooking area

............................(pp. I0, II)

Oven (p. 8)

Surface cooking area controls

(pp. 10, 11)

Anti-tip

(p. 2)

Model and serial number

(p. 2)

Broiler pan

storage drawer

(p. 9)

Electronic

control

(pp. 16-25)

Automatic

oven light

switch

(p. 42)

Broil element

(not shown)

Bake element

Left rear Left front control knob control knob

Right front

control knob

Right rear

control knob

_rts and Features

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Hot air and moisture escape from the oven Oven vent

through a vent in the left rear corner of the ......__

cooktop. 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.

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.

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. Liftthe door slightly while applying pressure to push,

until the hinges have gone in fully.

i!arts and Features

You can remove the storage drawer to make it easier to clean under the range. Use care

when handling the drawer.

Removing the storage drawer: Replacing 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.

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.

• and Caring for Your

Cooktop

Control knobs

Push in control knobs before turningthem

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

Fire Hazard

Turn off all controls when done

cooking. Failure to do so can result in death

or fire.

Surface cooking area markers

The solid dot in the surface cooking area

cooking area is turned on by

marker shows which surface

that knob.

Power on lights

When you use a control knob to turn on

a surface cooking area, the Power On Light by that knob will glow.

FRONT

Hot surface indicator lights

The Hot Surface Indicator Lights on the

cooktop surface will glow when any of the surface

cooking areas are hot. The

Indicator Lights will continue

to glow as long as the surface

("CHAUD"

is French

for "HOT")

cooking areas are too hot to

touch, even after they are turned off.

Control setting guide

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

continue cooking.

SETTING RECOMMENDED USE

HI or • To start food cooking. MAX • To bring liquid to a boil.

MED-HI • To hold a rapid boil.

or 6-8 • To quickly brown or sear

meat.

MED • To maintain a slow boil. or 5 • To fry poultry or meat.

• To make pudding, sauce, or gravy.

MED-LO • To stew or steam food. or 2-4 • 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 maintain liquid just below

simmer.

• To melt chocolate or butter.

sing and Caring forYour Cooktop

Using the dual-size surface cooking area

(on some models)

You can use the left front surface cooking area 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 the 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."

To use the small element

(for smaller pans):

• Push in and turn the control knob to the left (counterclockwise) to the desired

setting in the area marked "SINGLE."

Using the ceramic glass cooktop

Dual-size surface Hot surface

cooking area indicator (on some models) lights

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 alumi-

num 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.

:sing and Caring forYour Cooktop

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• Select a pan that is aboui the same size as the surface cooking area. Cookware

should not extend more than 1 inch (2.5 cm) outside the area.

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• For best results and greater energy efficiency, use only fiat-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 fiat 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.

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The pan material affects how fast heat transfers from the surface cooking area through the pan material and how evenly heat spreads over the pan bottom. Choose pans that provide the

best cooking results.

Aluminum • Heats quickly and evenly.

• Use for all types of cooking.

• Medium or heaw thickness is best for most cooking.

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

Cast iron • Heats slowly and evenly.

• Good for browning and frying.

• Maintains heat for slow cooking.

• Can be coated with porcelain enamel.

Ceramic or • Heats slowly and unevenly. ceramic glass • Use on low to medium settings.

Copper • Heats very quickly and evenly.

Earthenware • Can be used for cooktop cooking if recommended by the

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

Stainless steel • Heats quickly but unevenly.

• Follow manufacturer's instructions.

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

manufacturer.

• Use on low settings.

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

• Can be coated with porcelain enamel.

ising and Caring forYour Cooktop

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, _..................................................Pan

Center over surface unit

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...............................................................................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 cookware materials" chart later inthis 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.

• Startwith 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.

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.

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.

_ sing and Caring forYour Cooktop

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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 WHAT TO DO

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

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 remain-

ing. 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 abra-

sions 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.

sing and Caring forYour Cooktop

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The surface light is in the backguard. It is controlled by the Surface Light Command

Pad on the control panel. See "Using the electronic oven control" section for location

information.

To turn the surface light on or off:

_ SS

I SURFACE1

Replacing the surface light:

1. Unplug range or disconnect power.

4. Grasp the fluorescent light 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 cool-white fluorescent light tube.

2. Flip up the top of the backguard.

3. Pull up glass on front of backguard.

5. If the surface 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 tube. To remove and replace the starter, first remove light tube. Push

starter in and turn approximately 90 ° counterclockwise. Pull starter out of

recessed area. You can find replacement starters at stores that sell fluorescent light

tubes.

6. Replace glass and close the top panel.

7. Plug in range or reconnect power.

• and Caring forYour

Oven

This section tells you, step by step, how to operate all oven functions controlled by the electronic control. Carefully follow these instructions, along with the cooking tips and cleaning

information, for successful use of your range.

Control Lock

(p. 20) Location

of Control lock

Display

(see below)

Clock set/

start pad (p. 24)

Number stainless steel

pads models Start pad

will differ on slide-in and

......................,.....

Oven setting pads

(pp. 28, 29, 43)

Timer pads (pp. 24-25)

Timed and delayed

cooking pads ing models) (pp. 33, 34, 35) (p. 15)

Display/clock

• When you first plug in the range, a tone will sound, the display will be fully lit for a

few seconds, and the display will show the last time set and "PF" (power failure). If,

after you set the clock (see "Setting the clock" later in this section), the display

again shows "PF," your electricity was off for a while. Reset the clock.

• The time display will show "Err" and 3 short tones will sound if a time or

temperature is incorrectly entered.

Surface lightpad Oven Cancel/off (some freestand- light pad pad

(p. 42)

NOTE: You have to hold the pad down a short time to get it to work, and you have

to allow a short time between each pad entry. If you press a command pad

several times, the pad can stop working. If you wait a few seconds, you can use

the pad again.

sing and Caring forYour Oven

Fahrenheit/Celsius

To set your oven to cook in Celsius instead of Fahrenheit:

1. Open the door.

2. Press CANCEL/OFF. :::: ss

3. Press the Number Pads 1, 2,

and 3, in that order.

4. Press BROIL.

5. Start oven.

NOTES: (_

• Press BAKE to confirm that you are

using Celsius.

• Only the temperature and a flashing degree symbol will appear in the

temperature display area when you set your oven to cook in Celsius.

Repeat the steps above to change

from Celsius to Fahrenheit.

sing and Caring forYour Oven

If you need to convert temperatures from Celsius to Fahrenheit or vice versa, you

can refer to this chart:

Temperature replacement values

38°C=100°F 60°C=140°F

66°C =150°F 77°C =170°F

93°C=200°F

121°C=250°F 135°C=275°F

149°C=300°F

163°C=325°F 177°C=350°F 191°C=375°F

204°C=400°F 218°C=425°F

232°C=450°F 246°C=475°F

260°C=500°F

Disable/enable audible signals

Audible signals tell you if a function is

entered correctly or not. They also tell you

when a cycle is completed. To turn off key

entry tone, end-of-cycle tone, and reminder tones, follow these steps:

1. Open the door.

2. Press CANCEL/OFF.

:::

i sing and Caring forYour Oven

3. Press the Number Pads 1, 2, and 3, in that order.

4. Press TIMER SET/START.

5. Start oven.

"Snd" and "Off' will appear on the ( ..._ "_ display.

Repeat Steps 1-5 to turn the signals back on.

"Snd" and "On" will appear on the display.

i sing and Caring forYour Oven

Using the control lock

The control lock prevents unwanted use of the oven by disabling the control panel

command pads. NOTES:

• Control lock is only available when oven

is not active or set.

• Control lock will not disable the Timer.

• Set control lock when cleaning the

control panel to prevent oven from accidentally turning on.

To lock or deactivate the control panel:

1. Open the door.

2. Press and hold CONTROL LOCK for 5 seconds.

A single tone will sound and "START?" will appear on the display.

3. Press START.

To unlock the control panel:

1. Open the door.

2. Press and hold CONTROL LOCK for 5 seconds.

A single tone will sound and "CONTROL

LOCK F_"will disappear from the display.

_ sing and Caring for Your Oven

Using the Sabbath mode

What your oven will do while in the

Sabbath mode:

• The time display will show "SAb" to tell

you that the oven is in the Sabbath mode.

• The ON Indicator Light will light up when

the burner turns on and ON will go off when the burner turns off.

• To prevent accidental key presses, the

key pads will only work after you press them for 1 second.

• No tones will sound.

To enable the Sabbath mode:

1. Open the door.

2. Press CANCEL/OFF.

3. Press the Number Pads 7, 8, and 9, in that order.

4. Press Number Pad 6.

5. Press START.

"SAb" and "On" will appear on the ( __.__ '} display.

To disable the Sabbath mode: Repeat the steps above to disable the

Sabbath mode. "SAb" and "Off' will appear on the display.

i_sing and Caring forYour Oven

Setting your range for the Sabbath

If you want to set your range to meet "no

work" requirements for the Sabbath, first

turn on the Sabbath mode (see "To enable the Sabbath mode" earlier in this section).

Then follow these steps:

1. Turn the oven light and/or sur- face light (if available) on or off.

NOTE: See "Using and replacing the surface light" in the "Using and Caring for

Your Cooktop" section and "Using and replacing the oven light(s)" in the "Using

and Caring for Your Oven" section for more information.

These lights will stay turned on or off (whichever you set) while in the Sabbath

mode. Opening the door will not turn on the oven light if it is programmed to be off.

2. Open the door.

3. Press BAKE.

4. Press Number Pads to set the temperature you want.

Example for 325°F (163°C):

5. Start oven.

i_sing and Caring forYour Oven

6. Press and hold Number Pad 6 for 5 seconds.

"START?" appears on the display.

7. Press START, ;::;

"SAb" appears on the display.

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To end the Sabbath mode and turn off the oven:

1. Open the door.

2. Press and hold Number Pad 6 for 5 seconds.

Starting an operation

After programming a function, you must

press START to start the

ST_{__ function. If you do not press

show on the display as a reminder.

Canceling an operation

CANCEL/OFF will cancel any function,

{CANCEL} START and Timer functions.

show the time of day or, if the Timer is also being used, the time remaining.

START within 5 seconds of programming, "START?" will

except for the CLOCK SET/

When you press CANCEL/

OFF, the large display will

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NOTE: If an oven function is active or pro- grammed, you cannot change the clock.

1. Press CLOCK SET/START. _i'¸_¸_iiliii!i _!!!i;;iii!i!ii_!iiiii

2. Set time. i_:_i_ii;il;i;i!i!!!iiii_!iliil;ii:_i;

3. Start clock.

If time has not been entered correctly, 3 short tones will sound and "Err"

will be displayed. The display will show

the closest valid time. Repeat Steps 2 and 3 to re-enter the time of day.

NOTE: You can clear the time of day

from the display by opening the door,

then pressing and holding CLOCK SET/ START for 5 seconds. Repeat to see time of day on display again.

The 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, 59 minutes or in minutes and seconds up to

99 minutes, 59 seconds.

1. Press TIMER SET/START.

• Once to set hours and minutes

• Twice to set minutes and seconds

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:ii!ili!!!!!!!!;!!!!!

(example shows hours

and minutes)

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2. Set time.

3. Start Timer.

The Timer will begin counting down

immediately after you press

TIMER SET/START or START.

4. When time is up, turn off Timer.

When time is up, you will hear four tones

(unless the audible signals have been

disabled). Press TIMER CANCEL to clear the display.

[_ (example shows a

7-hour timer setting)

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To change the timer during its operation:

1. Press TIMER SET/START.

2. Enter new desired time.

3. Press TIMER SET/START.

To cancel the timer during its operation:

You can cancel the Timer any time during its operation. Press TIMER CANCEL.

sing and Caring forYour Oven

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.

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• For best results, allow 1½ to 2 inches

(3.7-5 cm) 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 unsatisfac-

tory baking or roasting results. Rely on your timer.

Rack positions

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 aloneness 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 placement for specific

foods:

'For rack positions, see "Rack positions" in 3revious column.)

RACK

FOOD POSITION

Your oven has two straight racks and five

rack positions. Rack position 5 is the highest

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

Frozen pies 2

Angel food and bundt cakes, most quick 1 or 2

breads, yeast breads,

casseroles, meats

Cookies, biscuits, muffins, cakes, 2 or 3

nonfrozen pies

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Using aluminum foil in the oven 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

cause 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.

• 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.

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 over-

flow 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.

• Use an accurate meat thermometer to determine when meat has reached desired

degree of aloneness. Insert the thermom- eter 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 should not touch fat,

bone, or gristle.

• After reading the thermometer once, push it further into the meat ½ inch

(1.2 cm) or more and read again, tf the temperature drops, return the meat to the

oven for more cooking.

• Check pork and poultry with a thermom- eter in two to three 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.

NOTE: See "Bake or Roast" in this section

for additional roasting tips.

sing and Caring forYour Oven

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1. Position racks.

For correct rack placement, see "Rack positions" and the "Rack placement"

chart in this section. NOTES:

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

• Be sure the rack(s) is level.

• Use pot holders or oven mitts to protect hands if rack(s) must be

moved while oven is hot.

2. Choose baking/roasting setting.

I 1

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

3. Set temperature (optional).

Do this step ifyou want to set a temper- ature other than 350°F (177°C).

NOTE: See a reliable cookbook for temperature recommendations.

4. When baking, preheat oven.

After the temperature reaches 170°F

(77°C), the temperature display will show the actual oven temperature at each 5°F (3°C) increase and stop at the

set temperature. One long tone will sound when oven is preheated.

NOTE: When roasting, preheating is not needed unless your recipe

recommends it.

5. Put food in oven.

NOTE: If you want to change the

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

(or177°C)

(example for Bake at 375°F [191°C])

("Lo" is displayed after 5 seconds if oven

temperature is below 170°F [77°C])

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6. After cooking, turn off oven.

NOTE: Preheating is not necessary when

broiling, unless your recipe recommends it.

1. Position rack.

See the "Broiling chart" later in this section for recommended rack positions.

(display will go blank)

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 6 inches [15 cm]).

The door will stay open by itself. Door must be partly open for the oven to

maintain proper temperatures.

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4. Press BROIL.

Once for MAXt BROIL

Twice for ECONO BROIL

5. Set temperature (optional).

Do this step if you want to use variable

temperature broiling (see "Variable temperature broiling" later in this section).

NOTE: See "Broiling chart" later in this section for temperature

recommendations.

6. Start oven.

NOTE: If you want to change the broiling

temperature after broiling has begun,

repeat Steps 4, 5, and 6.

(example shows 500°F [260°C] for Maxi Broil)

(example shows 500°F [260°C] for Econo Broil)

:::::

(example shows 325°F

[163°C] broiling tem- perature for Maxi Broil)

(example for Maxi Broil)

7. When broiling is done, :: turn off oven. _ (displaywill go blank)

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 (77°C)

and 325°F (163°C). These temperature settings allow the broil heating element to

cycle and to slow cooking. The lower the temperature, the slower the cooking.

• Thicker cuts and unevenly-shaped pieces of meat, fish and poultry may cook

better if you use lower broiling tempera- tures. (See "Broiling chart" for temperature recommendations).

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