Thermador C271, C302, C272, C301 User Manual

Download

Page 1

Care & Use Man ual

for

Thermador Built-In Ovens

Models

C302, C272 C301, C271

Page 2

A Special Message

to Our Customers

Thank you for buying a Thermador oven. We recommend that you take the time to read this entire booklet before using your new appliance.

We hope that the information in this manual will help you easily operate and care for your oven for years of satisfaction.

Please contact us if you have any questions or comments. Phone us at 1-800-735-4328 or write to us at:

Customer Support Call Center Thermador 5551 McFadden Avenue Huntington Beach, CA 92649

Sincerely,

Thermador Test Kitchen Consumer Scientists

Page 3

Table of Contents

C Oven Care and Use Manual

Important Safety Instructions. 2-3

General Appliance and

Oven Safety Features ...............................2

Oven Features...................................... 4-9

Features of Your Ov en.............................4

Oven Control Features ...........................5

UsingThe Control Panel.......................... 6

Child Lockout / Panel Lock ...................... 6

Sights & Sounds ......................................... 7

Voltage Connection.................................. 7

Oven Modes...............................................8

General Oven Tips....................................9

Oven Operations ........................ 10 - 27

Setting the Clock ....................................10

Setting the Lights.....................................10

Setting the Timer.....................................11

Bake............................................................12

Baking Chart ............................................13

Convection Mode Operation...............14

Convection Chart...................................15

Convection Bake Mode Operation.....16

Convection Bake Chart.........................17

Roast Mode Operation .........................18

Roasting Chart.........................................19

Convection Roast Mode

and Probe Operation.......................20

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

Broil and Convection Broil

Mode Operation...............................22

Broil Chart ...............................................23

Convection Broil Chart.........................23

Proof Mode Operation..........................24

Dehydrate Mode Operation ................25

Timed Oven Feature Operation .........26

Setting the Sabbath Mode .....................27

Care and Cleaning.................28-31

Self Cleaning The Oven..........................28

Self Clean Mode ......................................29

Oven Cleaning Chart.............................30

Oven Finishes/Cleaning Method..........31

Do-It-Yourself Maintenance ..32-34

Removing the Oven Door....................32

Replacing the Oven Light......................33

Changing to 24-Hour Clock.................33

Changing to Centigrade ........................34

Calibrating Oven Temperature.............34

Problem Solving....................35-36

Solving Baking Problems........................35

Solving Operational Problems .............36

Consumer Service .................... 36

How to Obtain Service .........................36

Thermador® Warranty...........................37

Service Data Record ..............................37

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Page 4

Safety Precautions

C Oven Care and Use Manual

General Appliance and Oven

SAFETY PRECAUTIONS

Please read all instructions before using this appliance.

WARNING

▲

When properly cared for, your new Thermador oven has been designed to be a safe, reliable appliance.

Read all instructions carefully before using this oven. These precautions will reduce the risk of burns, electric shock, fire, and injury to persons. When using kitchen appliances, basic safety precautions must be followed, including the following:

• This appliance must be properly installed and grounded by a qualified technician. Connect only to properly grounded outlet. See “Grounding Instructions” found in the Installation Instructions.

• This appliance should be serviced only by qualified service technician. Contact the nearest authorized service center for examination, repair or adjustment.

• Do not repair or replace any part of the oven unless specifically recommended. Refer service to an authorized servicer.

• Do not operate this appliance if it is not working properly or if it has been damaged, until an authorized servicer has examined it.

• Install or locate this appliance only in accordance with the Installation Instructions.

• Use this oven only as intended by the manufacturer. If you have any questions, contact the manufacturer.

• Do not cover or block any openings on this appliance.

• Use this appliance only for its intended use as described in this manual. Do not use corrosive chemicals, vapors, or nonfood products in this appliance. This type of oven is specifically designed to heat or cook. It is not designed for industrial or laboratory use. The use of corrosive chemicals in heating or cleaning will damage the appliance.

• In the event that personal clothing or hair catches fire, DROP AND ROLL IMMEDIATELY to extinguish flames.

• Do not allow children to use this appliance, unless closely supervised by an adult. Children and pets should not be left alone or unattended in the area where the appliance is in use. Never allow children to sit or stand on any part of the oven.

• Do not store items of interest to children above the oven. If children should climb onto the appliance to reach these items, they could be seriously injured.

To reduce the risk of fire in the oven cavity:

1. Do not store flammable materials in or near the oven.

2. Do not use water on a grease fire. Smother fire or use a dry chemical or foam-type extinguisher.

3. It is highly recommended that a fire extinguisher be readily available and highly visible next to any cooking appliance.

4. Do not overcook food. Carefully attend oven if paper, plastic or other combustible materials are placed inside the oven.

5. Do not use the cavity for storage purposes. Do not leave paper products, cooking utensils or food in the cavity when not being used.

6. If materials inside the oven should ignite, keep oven door closed. Turn oven off and disconnect the circuit at the circuit breaker box.

7. Do not block any vent openings.

8. Be sure the blower fan runs whenever the oven is in operation. If the fan does not operate, do not use the oven. Call an authorized service center.

9. Never use the oven to warm or heat a room. This can damage the oven parts.

10. For personal safety, wear proper clothing. Loose fitting or garments with hanging sleeves should never be worn while using this appliance.

Continued on next page

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Page 5

C Oven Care and Use ManualSafety Precautions

IMPORTANT SAFETY INSTRUCTIONS

Please read all instructions before using this appliance.

SAFETY FOR THE OVEN

• Tie long hair so that it doesn't hang loose.

• Do not touch heating elements or interior surfaces of oven.

• The 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 the heating elements or the interior surfaces of the oven until they have had sufficient time to cool.

• The trim on the top and sides of the oven door may become hot enough to cause burns.

• Use care when opening the door. Open the door slightly to let hot air or steam escape before removing or replacing food.

• Do not heat unopened food containers. Build-up of pressure may cause the container to burst and result in injury.

SAFETY FOR THE SELF-CLEANING OVEN

• Confirm that the door locks and will not open once START is touched and the door lock icon appears. If door does not lock, touch OVEN OFF and do not run Self Clean. Phone 800/735-4328 for service (see Page 36 for obtaining service).

• Do not clean the door gasket. It is essential for a good seal. Care should be taken not to rub, damage, move or remove the door gasket.

• Do not use commercial oven cleaners or oven liner protective coatings of any kind in or around any part of the oven.

• Clean only oven parts listed in this manual.

• Before self-cleaning the oven, remove the broiler pan, oven racks, other utensils and excess soft spillage.

• Listen for fan. A fan noise should be heard sometimes during the cleaning cycle. If no fan is heard, call for service.

• Always place oven racks in desired location while oven is cool. If a rack must be moved while oven is hot, do not let potholder contact the hot heating elements.

• Use only dry pot holders. Moist or damp pot holders on hot surfaces may result in burns from steam. Do not let pot holder touch hot eating elements. Do not use a towel or other bulky cloth.

▲

WARNING

The California Safe Drinking Water and Toxic Enforcement Act requires businesses to warn customers of potential exposure to substances which are known by the State of California to cause cancer or reproductive harm.

The elimination of soil during selfcleaning generates some by-products which are on this list of substances.

To minimize exposure to these substances, always operate this oven according to the instructions in this manual and provide good ventilation to the room during and immediately after self-cleaning the oven.

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Oven Features

C Oven Care and Use Manual

F eatur es of Your Oven

MODELS C301, C271

SINGLE OVENS

MODELS C302, C272

DOUBLE OVENS

7 6

# Item

1 Door Handle 2 Oven Door Gasket 3 Window 4 Bake Element, under oven floor 5 Removable Oven Racks 6 Rack Supports* 7 Broil Element 8 Glass Touch Control Panel 9 Clock/Time Display & Control Display

Model & Serial No. Location,

10 11 Oven Cooling Vents

*Rack support positions are numbered from the bottom rack support(#1) to the top (#6). Cooking charts in this manual refer to the recommended rack positions.

(look through slot)

# Item

12 Front Frame 13 Automatic Door Lock Latch 14 Halogen Oven Lamps (2) 15 Convection Fan and Cover 16 Side Trim 17 Door Hinge 18 Removable Door 19 Door Cooling Vents 20 Probe Receptacle 21 Vent Trim 22 Probe 23 Broiler Pan and Grid

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Oven Features

PROBE CONVECTION BAKE UPPER

SELF CLEAN BROIL ROAST UPPER

PROOF STOP COOK LOWER

DEHYDRATE TIME TIME OFF

Oven Control F eatur es

LOWER

OFF

12 3

45 6

78 9

START 0

C Oven Care and Use Manual

LIGHT PANEL LOCK CLOCK

TIMER 1 TIMER OFF TIMER 2

CONTROL MENU

1. Oven Mode Pads

• Probe – selects doneness temperatures.

• Convection – selects the Convection mode and

may be used in combination with Bak e, Roast or Broil.

• Bake – selects the Bake mode.

• Roast – selects the Roast mode.

• Broil – selects the Broil mode.

• Proof/Dehydrate – touch once to select proof;

touch twice to select dehydrate.

• Self Clean – selects a Self-Clean mode.

2. Timed Cooking Pads

• Cook Time – selects the hours to cook.

• Stop Time – selects the time of day the oven is

to automatically turn off.

3. Oven Selector Pads

• Upper/Lower – (double oven models only).

touch once to select the upper oven; touch twice to select the lower oven.

• Upper Off – turns the upper oven off.

• Lower Off – turns the low er oven off.

DISPLA Y WINDOWS

4. Clock

• Displays the time of day.

• Displays timer(s) countdown.

• Displays “Panel Lock” affirmation.

5. Oven

• Displays selected words, numbers and symbols.

NUMBER PADS

6. Number pads – 1 to 0 – selects a time of day,

temperatures, cook and stop time, or timer(s).

7. Start pad – touch this pad last to start cooking modes or timing functions.

LIGHT, PANEL LOCK, CLOCK, and TIMER(S) MENU

8. Light – turns oven lights on/off.

9. Panel Lock – locks the cooking modes in the off

position.

10. Clock – selects the time of day on the 12-hour clock.

11. Timers

• Timer 1 – sets a kitchen timer.

• Timer 2 – sets a second kitchen timer.

• Timer Off – turns timer(s) off.

SPECIAL FEATURES

• Sabbath Mode Setting – complies with some

religious requirements.

• 12 or 24 hour clock choice – clock setting

options.

• Fahrenheit or Centigrade – temperature

setting options.

• Panel Lock / Child Lockout – Panel lock

prevents an y cooking mode from being set when oven is not being used.

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C Oven Care and Use ManualOven Features

UsingThe Control Panel

The control panel contains a series of electronic touch pads that enable you to set the oven. As you touch these pads, wor ds and numbers appear in the display windo ws. These word and number displays ar e called “prompts” and show what has been selected and what m ust be done next. only one mode or number pad at a time.

Touch

PROBE CONVECTION BAKE UPPER

SELF CLEAN BROIL ROAST UPPER

PROOF STOP COOK LOWER

DEHYDRATE TIME TIME OFF

1. CONTROL MENU

These pads set the oven modes and select the ov en to be used - in double oven models.

2. CLOCK / TIMER DISPLAY WINDOW

Clock and Timer settings are displa y ed in this window . The Timer settings countdown in minutes and seconds or in hours and minutes.

3. MODE DISPLAY WINDOW

The settings are shown in this window to verify what has been selected. selected (in double oven models), cooking or timed mode, elements on in the oven, ov en temperature, and the preheat function.

LOWER

OFF

The display shows the o ven

COOK TIME

CONVECTION

ROAST

325325

325

325325

4. NUMBER PADS and START

The number pads select temperatures and time settings in seconds, minutes and hours. It is necessary to select the ST AR T pad to complete any mode or timed entry.

5. CLOCK and TIMER MENU

These pads select the Clock and minute Timers that operate independently of any oven mode. These pads control the interior oven lights and Panel Lock.

PANEL LOCK

The Panel Lock is selected to prevent the control pads from being activated when the oven is not being used. Touch and hold for 5 seconds to activate; repeat to cancel.

12 3

45 6

78 9

START 0

Child Lockout

LIGHT PANEL LOCK CLOCK

TIMER 1 TIMER OFF TIMER 2

➥

C301U model control panel shown in 20º open position.

Page 6

TOUCH 'n' TILT PANEL

This panel is on single oven C301U model only. It can be used in the tilt or flush-to-oven

position. Push in along the center, bottom of the panel to release latch and raise panel upward. Push again to release latch and lower the panel.

Single ov en models, C301U and C271U, will have onl y one o ven displa yed on the contr ol panel and menu. Instructions and illustrations for double oven models are used throughout this manual.

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C Oven Care and Use ManualOven Features

Interpreting the Control Panel: Sights & Sounds

The directions in the Care and Use Manual f or setting the ov en and its various modes are based on the assumption that the panel displays and sounds will “lead” or help y ou set the controls easily . To aid in this path the following descriptions provide a basis for interpreting what is seen and heard.

Flashing Symbols or Numbers

Signals an incomplete setting; calls for another step or START to be touched.

I Beep

Signals the receipt of an entry.

2 Beeps

Signal an error in entry.

4 Chimes

Signal the end of a setting.

Probe Symbol

Displays the internal temperature of the meat rather than the oven roasting temperature. ture can be seen briefly by touching the cook mode after touching START.

Oven tempera-

Lock Symbol

Displays during the Microwave, CookSmart, and Self Clean modes whenever the door is locked. Door can be opened when symbol no longer appears.

PAU

Displays when a Microwave or Cooksmart program is paused or interrupted and door unlocks.

UPPER

LOWER

(Double oven models only) Selects the active oven to be set by highlighting the

oven in the mode display window.

Default Settings

The cooking modes automatically select a suitable temperature. These can be changed when a different one is needed.

START

Touch to complete an entry and before entering an additional one.

UPPER OFF and LOWER OFF

Touch to cancel a mode that has already been started or completed.

COOK TIME

Sets the number of hours and minutes the oven will be “on”. Unlike Timer 1 or 2, the oven turns “off ” automatically when the time elapses. This pad is used with the automatic timed oven control.

Err

Displays if an invalid temperature or time is entered.

Pow er Failure

After the power returns to the o ven, the clock displays the time when the power was lost or turned off.

120/208 Volt Connection

• Preheat the oven for all cooking modes. Preheat time will be slightly longer.

• Preheat the broil element with the door open

for 3 to 4 minutes or until the top element is red. Do not preheat with the broil pan in the oven.

• The Self-Clean mode may need a longer clean

time than normal, depending on the amount of soil.

F Number Codes

These codes are displa yed when there is a problem with the signal sent to the electronic control boar d. See Solving Operational Problems, Page 36.

Convection Fan

Operates during any convection mode. The fan turns off if the door is opened.

Component Cooling Fan

Activates during any cooking or self-cleaning mode to cool inner components and outer door surfaces. This air is exhausted through the vent located below the lower oven in double o ven models. It contin ues to run until components have cooled sufficiently.

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Oven Features

C Oven Care and Use Manual

Heating Modes Availab le in Each Oven

The following illustrations give an overview of what happens in the oven with each mode setting. The arr ows represent the location of the heat source during specific modes. The lower element is concealed under the oven floor.

BAKE or PROOF

Baking is cooking with heated air. Both upper and lower elements are used to heat the air and cycle to maintain the temperature. Proofing, while similar to bake, holds an optimum low temperature for yeast to rise.

ROAST

Roast has more top heat than bak e. This additional top heat is for conventional open roasting when drippings are desired or for co vered-dish roasting.

CONVECTION or DEHYDRATE

Convection is cooking with heat from a third element concealed behind the back wall of the oven. It is used with a fan to speed up the circulation of heated air throughout the oven. Dehydrating is similar to convection cooking and holds an optimum low temperature while circulating the heated air to remo ve moisture slowly for food preservation.

CONVECTION BAKE

Convection Bake has heat fr om the upper and lower element with circulation assisted by the con vection fan. This mode is designed for breads and pastries.

CONVECTION ROAST

Convection roasting combines the heat from the lower concealed element with additional heat from the convection element and fan and the top element. The result is a crispier exterior that seals in the interior juices. It is perfect for roasting tender meats in an uncovered, lo w-sided pan.

CONVECTION BROIL

Convection broiling combines the intense heat from the upper element with the circulation assisted by convection fan. This air circulation crisps the exterior surface and retains inner moisture in meats

-1

more than 1

/2" thick.

BROIL

Broiling uses intense heat radiated from the upper element to give excellent top browning or searing.

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General Tips

C Oven Care and Use ManualOven Features

PREHEA TING THE OVEN*

• Preheat the oven when using the BAKE, CONVECTION and ROAST modes.

• Preheat is not necessary for BROIL and CONVECTION BROIL modes.

• Preheat is optional for CONVECTION ROAST. Preheating is not recommended for CONVECTION ROAST when using the PROBE. A hot oven impairs connecting the meat probe into the receptacle.

• Oven is not preheated for CONVECTION BAKE, to take advantage of the lower heat yielding a better crust on baked items.

• Place racks in the oven before preheating.

• During preheat, the selected cooking temperatur e is displayed and alternates with a display of the actual oven temperature.

• The oven chimes once when it is preheated and the selected cooking temperature is displayed.

OPERATIONAL SUGGESTIONS

• Use the cooking charts as a guide.

• Do not set pans on the opened oven door.

• Use the interior oven light to view the food through the oven door window rather than opening the door frequently.

• Use TIMER 1 OR TIMER 2 to keep track of cooking times.

UTENSILS

HIGH ALTITUDE BAKING

• When cooking at high altitude, recipes and cooking times will vary from the standard. For accurate information, write the Extension Service, Colorado State University, Fort Collins, Colorado 80521. There may be a cost for the bulletins.

CONDENSATION

• It is normal for a certain amount of moisture to evaporate from the food during any cooking process. The amount depends on the moisture content of the food. The moistur e may condense on any surface cooler than the inside of the oven, such as the control panel.

• Your new Thermador temperature sensor that accurately maintains the temperature selected. Your previous oven may have had a mechanical thermostat that drifted gradually over time to a higher temperatur e. It is common to experience an adjustment period when cooking your favorite recipes in the new oven.

OVEN RACKS

• Rack positions are numbered fr om the bottom rail guide (#1) to the top (#6). Check the cooking charts for the recommended position.

• To insert racks into the oven, hold the rack with the back rail up and toward the back. Place the safety hooks under the front of the rail guides. Push the rack into the oven, lifting the rack stops over the front of the rail guides. Slide the rack into position.

TEMPERA TURE SENSOR

oven has an electronic

• Reduce oven temperature 25º when baking in glass.

• Use pans that give the desired browning. For tender, golden brown crusts, use light nonstick/anodized or shiny metal utensils.

• For brown, crisp crusts, use dark nonstick/anodized or dark, dull metal utensils or glass bakeware. Insulated baking pans may increase the length of cooking time.

• Do not cook with the empty broiler pan in the oven, as this could change cooking performance. Store the broil pan outside of the oven.

• Tips for “Solving Baking Problems” are found on Page 35.

• To remove racks or reposition racks in the oven, pull the rack towards the front of the o ven. Lift up the front of rack over the safety stops and pull from the oven.

• Rack rail supports should not be removed from the oven.

• CAUTION! Never use aluminum foil to co ver the oven racks or to line the ov en. It can cause damage to the oven can liner if heat is trapped under the foil.

• When placing food on a rack, pull the rack out to the stop position. The racks are designed to lock when pulled forward.

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Oven Operations

C Oven Care and Use Manual

Setting the Clock

• Always set the clock immediately after installation or after a power failure. Once power returns to the oven, the clock displays the time of day when power was turned off or lost.

To Set the CLOCK:

1. Select the CLOCK pad. Touch

CLOCK

2. Set the current time of day. Touch

(Example shows 8 o’clock set for 8 the time of day.) 0

3. Select START or CLOCK. Touch

START

• If 15 seconds elapse between touching the clock pad or number pads, the mode is automatically cancelled. Set again.

• The time of day clock can be set when an automatic timed cooking mode is in operation.

You Will See

SET CLOCK

––:––

SET CLOCK

8:00

Setting the Lights

• Oven lights turn on automatically when the door is opened and off when closed.

• To set manually, always start by highlighting the oven, whether it is “active” or not. (Touch the UPPER / LOWER pad to display the “active” oven; flashing outline is the active oven.)

• A single LIGHT pad activates the lights in either oven.

• The lights do not operate in the Self-Clean mode.

To manually control the interior oven lights if either oven is in use:

1. Select the “active” oven by touching once or

twice to highlight oven display.

2. Touch LIGHT once to turn light on or off.

Touch

UPPER

LOWER

Touch

LIGHT

You Will See

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Oven Operations

Setting the Timer

• The oven has two Timers, which ar e independent of each other . Neither timer controls oven operations.

• Touch once and the Timer is set in minutes and seconds.

• Touch twice and the Timer is set in hours and minutes.

C Oven Care and Use Manual

To Set TIMER 1 or TIMER 2:

1. Select Timer 1 or 2. Touch

TIMER 1

2. Set the amount of time. Touch

(Example shows a 3-minute 3 setting with Timer 1.) 0

3 . Start Timer . T ouch

ST ART

4. When set time is complete, Touch

“End” is displayed and 4 chimes sig- TIMER OFF nal. When turned off, display reverts to time of day.

Tip: If timer is not turned off, chimes will continue every 30 seconds. After 5 minutes, chimes stop and the display reverts to the time of day.

MIN SEC TIMER 1

You Will See

––:––

3:00

End

SET

TIMER 1

To Cancel an Active Timer:

1. Select Timer in use. Touch

TIMER 1 or 2

. Cancel Timer . T ouch

TIMER OFF

To Set Both TIMER 1 and TIMER 2:

Follow the steps abov e to set each Timer. The Timer with the least amount of countdown time has display priority . The countdown display for the second timer is shown automatically when the first timer has ended.

The words “TIMER 1” and “TIMER 2” are both displayed along with the number countdown. The word, “TIMER 1” or “TIMER 2”, with the least remaining countdown time is more brightly lit than the other word.

During the countdown, touch CLOCK or TIMER. Depending on the pad touched, either the time of da y or the remaining time is briefly displayed.

To Change a Timer:

1. Touch TIMER 1 or TIMER 2.

2. Enter the new desired time.

3. Touch the START pad.

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Oven Operations

Bak e Mode Operation

• Preheat when using the Bake mode.

• Use BAKE for general cooking on one or two racks.

To set BAKE mode:

1. Select twice for LOWER OVEN.

2. Select BAKE.

The temperature is automatically set at 350ºF.

Touch

UPPER

LOWER

Touch

BAKE

C Oven Care and Use Manual

You Will See

350

BAKE

3. Optional step: To change the temperature from 350ºF, select another temperature immediately before starting.

4. Select START.

The temperature display alternates between the set temperature and the actual temperature, beginning with 100°F. The actual temperature counts up in 5°F increments.

The oven is preheated when the chime signals once. PREHEAT disappears from the display .

5. To end this mode, select the oven OFF pad.

BAKE TIPS

• Follow the recipe, package directions, or the cooking

chart on next page for baking temperatures, time and rack position.

• Baking time will vary with the size, shape and finish

of the baking utensil. Dark metal pans or nonstick coatings will cook faster with darker results. Insulated bakeware will lengthen the cooking time for most foods.

• For best results, bake food on a single rack with at

least 1-1/2" space between utensils and oven walls.

Touch

3 7 5

BAKE

Touch

START

Touch

LOWER

OFF

• Use a maximum of 2 racks when selecting the bake mode. Stagger pans or baking sheets so that one is not directly above another.

• Eliminate heat loss from the oven by using the window to periodically check food for doneness.

• Do not use any aluminum foil or a disposable aluminum tray to line an y part of the oven. Foil is an excellent heat insulator and heat will be trapped beneath it. This will alter the cooking performance and can damage the finish of the oven.

100o/375

375

PREHEAT

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Oven Operations

C Oven Care and Use Manual

Baking Chart

Food Item Oven Temp Rack Position Time

Breads

White Bread, Scratch 400°F (205°C) 3 30 to 35 minutes Breads, Specialty Biscuits, scratch 450°F (232°F) 3 10 to 12 minutes Biscuits, canned

Large 375°F (190°C) 3 11 to 15 minutes Medium 400°F (205°C) 3 8 to 11 minutes Small 450° F (232°F) 3 8 to 10 minutes

Cornbread, mix or 400° F (205°C) 3 20 to30 minutes

Scratch Gingerbread 350° F (177°C) 3 35 to 40 minutes Muffins 425°F (219°C) 3 15 to 20 minutes Quick Breads 350° F (177°C) 3 50 to 60 minutes

Cakes

Angel Food Mix 350° F (177°C) 1 37 to 47 minutes Cake Mix,

8" or 9" round(s) 350° F (177°C) 3 or 2 and 5 30 to 35 minutes

9" x 13" rectangle 350° F (177°C) 3 30 to 35 minutes

Scratch 350°F (177°C) 3 30 to 40 minutes

Cakes, Specialty

Bundt Cakes 350° F (177°C) 3 40 to 45 minutes Cupcakes 350° F (177°C) 3 18 to 21 minutes Pound Cakes 350° F (177°C) 2 48 to 58 minutes Carrot Cake, Scratch 350° F (177°C) 3 30 to 40 minutes

Casseroles

9" x 13", Scratch 350° F (177°C) 3 30 to 50 minutes 40 oz., frozen 375° F (190°C) 3 55 to 65 minutes 96 oz., frozen 400° F (205°C) 3 110 to 130 minutes

Bar 375° F (190°C) 3 18 to 23 minutes Drop 375° F (190°C) 3 8 to 10 minutes Sliced 375° F (190°C) 3 8 to 10 minutes

Desserts

Custard 350° F (177°C) 2 40 to 50 minutes Fruit, Crisps and 350° F (177°C) 3 40 to 45 minutes

Cobblers 45 to 55 minutes Pies, frozen 400° F (205°C) 3 60 to 65 minutes Pudding

Bread Pudding 350° F (177°C) 2 50 to 60 minutes

Rice Pudding 325°F (163°F) 2 40 to 50 minutes

Fruits and Vegetables

Apples, Baked (4) 400° F (205°C) 3 40 to 45 minutes Potatoes, Baked (4), 400° F (205°C) 3 60 to 70 minutes

6 to 8 oz each Squash, Winter , 350° F (177°C) 3 50 to 55 minutes

Baked,1-1/2 Ibs

* This chart is a guide. Follow recipe or package.

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C Oven Care and Use ManualOven Operations

Con v ection Mode Operation

• Preheat when using the convection mode.

• For a quick recipe conversion, reduce the oven temperature 25° from the bake setting.

• Cook food in low-sided, uncovered pans.

• Set Timer 1 or 2 as a reminder to check doneness of the food at minimum time.

To Set the CONVECTION Mode:

1. Select twice for LOWER oven.

2. Select CONVECTION.

The temperature is automatically set at 325°F.

3. Optional step: To change the temperature from 325ºF, select another temperature immediately before starting.

4. Select START.

The temperature display alternates between the set temperature and the actual temperature, beginning with 100°F. The actual temperature counts up in 5°F increments

Touch

UPPER

LOWER

Touch

CONVECTION

Touch

3 7 5

Touch

START

You Will See

325

CONVECTION

375

CONVECTION

100o/375

PREHEAT

The oven is preheated when the chime signals once. PREHEAT disappears from the displa y.

5. To end this mode, select the oven OFF pad.

CONVECTION TIPS

• Use low-sided pans, such as a jelly roll pan, cookie sheets with 1 or 2 sides, and the 2-piece broil pan.

• Shiny aluminum pans are best, unless otherwise specified.

• Dark finish metal pans and heatproof glass or ceramic bakeware may require oven temperature to be reduced or the time shortened.

Touch

LOWER

OFF

• Foods cooking in less than 15 minutes requir es the same time as in bake mode.

• Foods taking 30 minutes or more to cook will have a 10 to 15% time savings.

• Check doneness 5 to 10 minutes sooner than the minimum time for foods taking 30 minutes or more to cook.

Page 14

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C Oven Care and Use ManualOven Operations

Convection Cooking Chart

FOOD ITEM OVEN RACK TIME*

TEMPERATURE

Cakes, mix or scratch:

Angel Food 325°F (163º C) 1 40 to 45 minutes Layers (8" or 9") 325°F (163º C) 2 and 5 32 to 35 minutes Rectangle (9 x 13) 325ºF (163º C) 3 31 to 34 minutes Cupcakes 325ºF (163º C) 1, 3, and 5 17 to 20 minutes

Biscuits:

Scratch or 425°F (219º C) 3 10 to 12 minutes Refrigerator

Cookies:

Drop or Sliced 350°F (177º C) 3 or more racks 8 to 10 minutes

any combination

Cream puffs 375°F (190º C) 3 20 to 30 minutes Meringues 325°F (163º C) 2 20 minutes Souffles 350°F (177º C) 3 35 to 40 minutes

* This chart is a guide. Follow recipe or package directions.

Page 15

Page 18

C Oven Care and Use ManualOven Operations

Convection Bake Mode Operation

• Oven is not preheated for CONVECTION BAKE to take advantage of the lower heat yielding a better crust on baked items.

• Use the conventional baking temperature and cooking time given in the recipe.

• Cook using only one rack at a time.

To Set the CONVECTION BAKE Mode:

You Will See

1. Select OVEN.

• Select twice for LOWER oven..

2. Select CONVECTION BAKE.

The temperature is automatically set at 325°F.

3. Optional step: To change the temperature from 325ºF , select another temperature immediately before starting.

4. Select START.

The temperature display alternates between the set temperature and the actual temperature, beginning with 100°F. The actual temperature counts up in 5°F increments.

Touch

UPPER

LOWER

Touch

CONVECTION

then

BAKE

Touch

3 7 5

Touch

START

CONVECTION

325

BAKE

375

BAKE

100o/375

PREHEAT

The oven is preheated when the chime signals once. PREHEAT disappears from the display .

5. To end this mode, select the oven OFF pad.

Touch

LOWER

OFF

CONVECTION BAKE TIPS

• Most recipes are cooked on rack positions 1 or 2 to take advantage of bottom heat.

• When a recipe has a two-step temperature cooking method (ex: pumpkin pie),

use the lower temperature for the entire cooking time given.

• For extra crisp bottom crusts (ex: scratch pizza), place the metal pan directly on the oven floor.

Page 16

Page 19

C Oven Care and Use ManualOven Operations

Convection Bake Chart

FOOD ITEM RACK OVEN TIME*

TEMPERATURE

Breads-Yeast:

Bread 2 350°F (177º C) 25 to 35 minutes Dinner Rolls 2 or 3 400°F (205º C) 15 to 20 minutes Sweet Rolls 2 or 3 375°F (190º C) 20 to 25 minutes Frozen Dough I or 2 400°F (205º C) 25 to 35 minutes

Pizza:

Prebaked crust** I 450°F (232º C) 12 to 20 minutes Scratch*** Oven Floor 450°F (232º C) 20 to 25 minutes Refrigerator 1 425°F (219º C) 18 to 22 minutes Frozen** 1 400°F (205º C) 18 to 25 minutes

Pies:

2 Crust Fruit, scratch

or frozen

Pumpkin, scratch 2 350°F (177º C) 50 to 60 minutes

or frozen 2 400°F (205º C) 55 to 60 minutes

Meringue toppings 2 350°F (177º C) 15 to 20 minutes Nut pies 1 350°F (177º C) 40 to 50 minutes

Pastry Crust:

Scratch 2 425°F (219º C) 15 to 20 minutes Graham Cracker 2 375ºF (190º C) 8 to 10 minutes Refrigerator 2 450°F (232º C) 10 to 15 minutes Frozen 2 Follow directions

I 375°F (190º C) 45 to 60 minutes

2 400°F (205º C) 60 minutes

Puff Pastries:

Frozen or scratch I 400°F (205º C) 20 to 25 minutes Turnovers 1 400°F (205º C) 20 to 25 minutes Strudel 1 350°F (177º C) 35 to 40 minutes

* This chart is a guide. Follow recipe or package directions. ** No pan used

Page 17

Page 20

C Oven Care and Use ManualOven Operations

Roast Mode Operation

• Use ROAST for conventional open roasting when drippings are desired.

• Roast mode is excellent for less tender meats or poultry when meat is brasied and a covered dish is used.

• Use a high-sided roasting pan or cover dish with a lid or foil.

To set ROAST mode:

1. Select OVEN.

• Select twice for LOWER oven.

2. Select ROAST.

The temperature is automatically set at 350º F.

3. Optional step: To change the temperature from 350ºF, select another temperature immediately before starting.

4. Select START.

The temperature displa y alternate between the set temperature and the actual temperature, beginning with 100ºF. The actual temperature counts up in 5ºF increments.

Touch

UPPER

LOWER

Touch

ROAST

Touch

3 7 5

Touch

START

You Will See

350

ROAST

375

ROAST

100o/375

PREHEAT

The oven is preheated when the chime signals once. PREHEAT disappears from the display.

5. To end this mode, select the OFF pad.

ROAST TIPS

• This may be used to roast meats, poultry and vegetables, which would be covered or cooked in a high-sided open roaster.

• Add liquids, such as water, juice, wine, bouillon or stock for flavor and moisture.

Touch

LOWER

OFF

• Roasting bags are suitable to use in this mode.

• When roasting whole chick ens or turkey , tuck wings behind back and loosely tie legs with kitchen string.

Page 18

Page 21

C Oven Care and Use ManualOven Operations

Roasting Chart

MEAT AND POULTRY – OVEN RACK COOK TIME END TEMP

COVERED PAN TEMPERATURE LEVEL

Beef:

Pot roast,

3-4 pounds 350°F (177º C) 1 40 to 60 minutes per pound 170°F (77º C) Beef Brisket 350°F (177º C) 2 50 to 60 minutes per pound 170°F (77º C) Beef Chuck 350°F (177º C) 1 45 to 55 minutes per pound 170°F (77º C) Meat Loaf 350°F (177º C) 3 60 to 90 minutes total time 170°F (77º C)

Poultry:

Chicken, whole or 375°F (190º C) 1 18 to 21 minutes per pound 170°F (77º C)*

halves

Chicken, pieces 375°F (190º C) 1 Total time 60 minutes Turkey, whole 350°F (177º C) 2 11 to 15 minutes per pound 170°F (77º C)*

Pork:

Shoulder 325°F (163º C) 1 35 to 40 minutes per pound 170°F (77º C)

Smoked Ham, half 325°F (163º C) 1 2 to 3 hours total 160°F (71º C)

* Serving temperature is 175ºF. Cover with foil and let stand for 10-15 minutes.

Thigh

Page 19

Page 22

Convection Roast Mode and Pr obe Operation

• Preheating is optional for CONVECTION ROAST. Preheating is not recommended for CONVECTION ROAST when using the PROBE. A hot oven impairs connecting the probe into the receptacle and into the roast.

• Roast in a low-sided, uncovered pan.

To Set the CONVECTION ROAST and PROBE Mode:

1. Insert the probe into the thickest part of the

Meat. Push the plug into the oven receptacle.

• Use CONVECTION ROAST when roasting tender cuts of meat or poultry of any size.

• Results will yield a drier, crisper exterior that seals in the interior juices with few pan drippings.

• Place tip of probe into the center of thickest section, avoiding bone and fat.

C Oven Care and Use ManualOven Operations

You Will See

2. Select OVEN. For double ovens only

• Select once for UPPER oven.

• Select twice for LOWER oven.

3. Select CONVECTION and ROAST.

The temperature is automatically set at 325°F.

4. Optional step: To change the temperature from 325ºF, select another temperature immediately before starting.

5. Select PROBE.

The temperature range for the probe is 100 °F to 200ºF (88ºC – 143ºC). The probe automatic default temperature is programmed at 160ºF (71ºC).

Touch

UPPER

LOWER

Touch

CONVECTION

then

ROAST

Touch

3 5 0

Touch

PROBE

325

CONVECTION

ROAST

350

CONVECTION

ROAST

160

PROBE

6. To change the probe temperature from 160ºF (71ºC), select another temperature immediately before starting. to be display ed instead of the o ven temperatur e.

7. Select START.

The temperature display alternates between the set probe temperature and the actual meat/ poultry temperature, increasng in 5ºF increments starting with 100ºF. check the oven temperature setting when using the probe. The oven temperature is displayed for 5 seconds before the probe display continues. displayed as the heat turns off.

The probe temperature continues

Touch CONVECTION to

The oven chimes 3 times when the meat/poultry item is cooked. End is

Touch

1 4 5

Touch

START

145

100o/145

CONVECTION ROAST TIPS

• When roasting whole chickens or turkey, tuck wings behind back and loosely tie legs with kitchen string.

• Use the 2-piece broil pan with the top grid for roasting uncovered.

• Use the PROBE or a meat thermometer to determine the internal doneness or “End ” temperature. (See chart)

• Double-check the internal temperature of meat/poultry by inserting probe into another position.

• While covered, small roast temperatures increase 5ºF and large roast increase 10ºF.

• After removing the item from the oven, cover loosely with foil for 10 to 15 minutes before carving.

Page 20

PROBE

Page 23

C Oven Care and Use ManualOven Operations

Convection Roast Chart

MEAT AND POULTRY – OVEN RACK COOK PROBE DONENESS CARVING

UNCOVERED PAN TEMPERATURE TIME TEMP TEMP

Beef:

Standing Rib 325°F (163º C) 2 135°F (57º C) Med Rare 145ºF (63º C) 3 to 6 lbs. 28 to 32 140°F 6 to 9 lbs. 160°F

Boneless rib 325°F (163º C) 2 135°F I to 4 lbs. 30 to 33 140°F

Sirloin, boneless 325°F (163º C) 2 135°F Rump, eye 30 to 33 140°F 3 to 6 lbs. 160°F

Tri-Tip 425°F (219º C) 2 135° (57º C) Med Rare 145º (63º C) Tenderloin 140° (60º C) Med 150° (66º C) I-1/2 to 3 lbs 160°F

Chicken:

Unstuffed 375°F (190º C) 3 18 to 21 175ºF (79º C) Thigh 175ºF (79º C) Stuffed 350°F (177º C) 3 18 to 21

Pieces 375°F (190º C) 3

Cornish game

Meatloaf 2

I to 2 lbs. 350°F (177º C)

Lamb:

Leg 4 to 8 lbs. 325°F (163º C) 1 24 to 30 135°F Rack of Lamb 1 to 3 lbs. 325°F (163º C) 1 30 to 35 135°F

3 to 5 lbs.

hens 350°F (177º C) 2

Minutes Per lb.

(60º C) Med 150°F (66º C) (71º C) Well 170°F

(57º C) Med Rare 145ºF (63º C) (60º C) Med 150°F (66º C)

160°F

(71º C) Well 170°F (57º C) Med Rare 145ºF (63º C)

(60º C) Med 150°F (66º C) (71º C) Well 170°F

Total Time

30 to 40 min. 35 to 45 min.

Minutes Per lb.

Total Time 165ºF (74º C) Breast 170ºF (77º C)

60 minutes

Total Time Breast

60 to 90 minutes

Total Time

60 to 75 minutes

Minutes Per lb.

(71º C) Well 170°F

minimum Safe Temp. for Stuffing

175ºF (79º C) Thigh 175ºF (79º C)

and

180° (82º C) thigh 180° (82º C)

170°F (77º C) Well 170ºF

(57º C) Med Rare 145ºF (63º C) (57º C) Med Rare 145ºF (63º C)

(77º C)

165°F (74º C)

(77º C)

Pork:

Loin 4 to 6 lbs. 325ºF (163º C) 2 32 to 35 155°F Shoulder 3 to 5 lbs. 325ºF (163º C) 2 32 to 35 155°F

Turkey:

Whole,

8 to 15 lbs. Unstuffed 325ºF (163º C) 2 9 to 12 170ºF (77º Stuffed 300°F (149º C) 2 10 to 15

Whole 16 to 24 lbs.

Unstuffed 325°F (163º C) I 7 to 11 170ºF Stuffed 300°F (149º C) 1 10 to 12

Breast, with bone

5 to 7 lbs. 325°F (163º C) 2 16 to 21 165ºF

Veal:

Loin (bone in)

2 to 4 lbs. 325°F (163º C) 2 32 to 34 155°F

Minutes Per lb.

Page 21

(68º C) WeII 160ºF (71º C) (68º C) WeII 160ºF (71º C)

C) Thigh 175ºF (79º C)

Minimum Safe Temp. for Stuffing

(77º C) Thigh 175ºF (79º C)

Minimum Safe Temp. for Stuffing

(74º C) Breast 170ºF (77º C)

(68º C) WeII 160ºF (71º C)

165°F (74º C)

Page 24

C Oven Care and Use ManualOven Operations

Broil and Convection Broil Mode Operation

• Do not Preheat for broil or convection broil.

• Broil with the door closed.

• Always use the two piece broil pan packaged with your oven.

• Use TIMER to signal when to turn food over.

• Use BROIL when broiling meats, fish or poultry pieces up to 1-1/2” thick.

• Use CONVECTION BR OIL when broiling meats or poultry over 1-1/2” thick.

To Set the BROIL and CONVECTION BROIL Modes:

1. Select twice for LOWER oven.

2. Select BROIL or CONVECTION BROIL.

The temperature is automatically set at HI (550ºF/288ºC)

3. Optional step: To change the setting from HI, select a 500ºF for Medium Broil or 450ºF for Low Broil temperature immediately before starting.

Touch

UPPER

LOWER

Touch

BROIL

Touch

CONVECTION

then BROIL

Touch

5 0 0

You Will See

BROIL

500

BROIL

4. Select START.

5 . To end this mode, select the oven OFF

pad.

BROIL AND CONVECTION BROIL TIPS

• Place rack at the rack level needed before turning on the oven.

• Start broiling with a cool oven and broiler pan.

• Brush fish and lean cuts of meat with vegetable oil before broiling to prevent sticking.

• Start poultry with skin side down.

• Turn food after one half of the total cooking time. Thicker cuts of meat or poultry can be turned more often.

Touch

START

Touch

LOWER

OFF

Utensils:

• Slotted top grid on broiler pan lets fat drip a way from the upper heating element; this reduces spattering and smoking.

• When top browning casser oles or toasting bread, use only metal or glass-ceramic (Pyroceram Corningware bakeware.

• Never use heatproof glass (Pyr ex cannot tolerate the high temperatures.

CAUTION!

▲

When broiling, open the door carefull y. There may be an accumulation of steam and smoke. Do not place the hot broiler pan on the open oven door.

500

) or pottery; they

) such as

Page 22

Page 25

C Oven Care and Use ManualOven Operations

Broil Chart

FOOD ITEM and THICKNESS RACK BROIL BROIL

POSITION SETTING TOTAL TIME

Beef: Ground, patties, 3/4" to 1" 6 HI Med Rare - 8 to 12 min.

Med - 9 to 14 min. Well - 10 to 15 min.

Steaks, 3/4 to 1-1/4" 6 HI Med Rare - 7 to 11 min.

Med - 8 to 12 min. Well - 9 to 14 min.

Bread: Garlic Bread, 1/2" slices 6 HI 2-1/2 to 4 minutes

3/4" to 1" slices 6 HI 4 to 6 minutes

Fish: Fillets or steaks, 1/2" to 1" 5 or 6 Med - 500°F (260º C) Flakes - 8 to 12 minutes

(1/2’’ thickness does not need to be turned after half of broil time)

Lamb: Chops, 1/2" to 1" 6 HI Med - 12 to 17 minutes

Well - 15 to 20 minutes

Pork: Chops, 1/2" to 1" 6 Med - 500°F (260º C) Well - 18 to 25 minutes

Smoked, ham steak, 1/2" 6 HI Well - 7 to 11 minutes Ham steak, 1" 6 HI Well - 12 to 15 minutes

Poultry: Chicken, pieces 4 or 5 Low - 450°F(232º C) 30 to 45 minutes Sausage: Hot Dogs, whole 6 HI 4 to 5 minutes Veal: Chop, 1" 6 HI Well - 12 to 16 minutes

Convection Broil Chart

FOOD ITEM and THICKNESS RACK BROIL BROIL

POSITION SETTING TOTAL TIME

Beef: Roasts, flat, 1-1/2” or more 4 Med - 500°F (260º C) Med Rare - 16 to 22 min.

Steaks, 1-1/2” or more 4 HI Med - 22 to 28 min.

Well - 26 to 32 min.

Bread: Garlic Bread, 1-1/2” slices 5 HI 4 to 6 minutes Lamb: Chops, 1-1/4” or more 5 HI Med - 21 to 27 minutes

Well - 27 to 33 minutes

Pork: Chops or tenderloin, 5 Med - 500°F (260º C) Well - 18 to 25 minutes

1-1/4” or more

Poultry: Chicken, quarters 4 or 5 Low - 450°F (232º C) 30 to 45 minutes

Turkey, pieces 4 Low - 450°F (232º C) 30 to 50 minutes

Sausages: Fresh, uncooked 5 HI Well - 6 to 8 minutes

Page 23

Page 26

Proof Mode Operation

• Place food in oven before selecting this mode.

• The proofing temperature is pre-set at 100°F.

• Use any rack level that accommodates the size of the bowl or pan.

• Lightly cover the bowl or pan.

To Set the PROOF Mode:

C Oven Care and Use ManualOven Operations

You Will See

1. Select twice for LOWER oven.

2. Select PROOF/DEHYDRATE once for the

proof mode.

3. Select START.

The oven is preheated when the chime signals once. PREHEAT disappears from the displa y.

Touch

UPPER

LOWER

Touch

PROOF

DEHYDRATE

Touch

START

PrF

BAKE

PrF

PREHEAT

Touch

4. To end this mode, select the oven OFF pad.

LOWER

OFF

PROOFING TIPS

• Keep the oven door closed and use the oven light to check the rising of the dough.

• Use the reminder convenience of either TIMER 1 or TIMER 2.

Page 24

Page 27

Deh ydrate Mode Operation

• Do not preheat when using the dehydrate mode.

• The dehydrating temperature is pre-set at 140°F.

• Use drying screens (not supplied with oven).

• Multiple racks can be used simultaneously.

• Place food in oven before selecting the mode.

To Set the DEHYDRATE Mode:

1. Select twice for LOWER oven.

C Oven Care and Use ManualOven Operations

You Will See

Touch

UPPER

LOWER

2. Select PROOF/DEHYDRATE twice for the dehydrate mode.

3. Select START.

The oven is preheated when the chime signals once. PREHEAT disappears from the displa y.

4. To end this mode, select the oven OFF pad.

Touch

PROOF

DEHYDRATE

Touch

START

Touch

LOWER

OFF

d h Y

CONVECTION

d h Y

PREHEAT

DEHYDRATING TIPS

• Some foods require as much as 14 to 15 hours of time to fully dehydrate.

• Consult a food preservation book for specific times and handling of various foods.

• This mode is suitable for a variety of fruits, vegetables, herbs and meat strips.

• Drying screens can be purchased at specialty kitchen shops.

• By using paper towels, some food moistur e should be absorbed before deh ydrating begins (such as sliced tomatoes

or sliced peaches).

Page 25

Page 28

C Oven Care and Use ManualOven Operations

Timed Oven Modes Operation

• In double oven models, both ovens can be set independently to operate a timed mode.

• Be sure that the time of day clock is displaying the correct time.

• The timed mode turns off the oven at the end of the cook time.

To Set Timed Mode:

Example shown has the time of day set at 3:00.

1. Select OVEN.

• Select twice for LOWER oven.

Touch

UPPER

LOWER

You Will See

. Select BAKE or CONVECTION.

Change the preset temperature at this time, if needed.

3 . Immediately before starting, select the

number of hours and minutes the o ven will be on. For example, 2, 3, 0 is

2 hours 30 minutes.

4. Select START.

The oven turns on and heats to the temperature selected for the number of hours and minutes needed. The clock automatically calculates the time of day the mode will stop and the oven will turn off. The example shows

that 2-1/2 hours.

To Delay the Start of the Timed Mode:

Example shown has the time of day set at 3:00

Follo w steps 1, 2 and 3 above.

after the number of hours are selected for the food to cook, select the Stop Time.

will stop at 5:30 after cooking for

Immediately

Touch

BAKE

Touch

COOK TIME

2 3

Touch

START

Touch

STOP

TIME

COOK TIME 2: 30

COOK TIME 2: 30 STOP TIME 5: 30

COOK TIME 2: 30

STOP TIME _:__

350

BAKE

350

100o/350

PREHEAT

350

2. Select the time of day the oven will

stop cooking or turn off. This example,

shows that the oven will stop at 7:00 and cook for 2

3. Select START.

The oven turns on and heats to the temperature selected for the number of hours and minutes needed.

The clock automatically calculates the time of day the mode starts and stops.

-1

/2 hours.

Touch

7 0 0

Touch

START

Page 26

COOK TIME 2: 30 Stop Time 7: 00

COOK TIME 2: 30 Start at 4: 30

350

100o/350

PREHEAT

Page 29

Setting the Sabbath Mode

• This mode is for religious faiths with “no work” requirements on the Sabbath.

• Use only in the BAKE mode; do not use with Timed Bake or the Probe mode.

To Set the Sabbath Mode:

C Oven Care and Use ManualOven Operations

1. Cancel all modes.

2. Select OVEN.

• Select twice for LOWER oven.

3. Select BAKE mode and temperature. (See Page 39 to change temperature.)

4. Select START.

5. Select on or off status for the lights. To keep

lights off, do not touch.

Touch

UPPER

LOWER

Touch

BAKE

Touch

START

Touch

LIGHTS

You Will See

350

BAKE

100o/350

PREHEAT

6. To activate the Sabbath mode , touch and hold TIMER OFF pad for 5 seconds.

• The word “SAb” is displayed.

• Lights will remain on or off as pre viously set, if the door is open or closed.

• “Preheat” is displa yed until the ov en reaches temperature.

• All pads, except the oven OFF, will be inactive. No chime or beep signal is generated.

• Oven will remain “on” indefinitely until cancelled.

• When the red heating symbol in the display is illuminated, the bake element is on. Opening the door at this point will not cause the heating element to be activated, since it will already be on. The heating element will remain on, while the door is open under this condition.

7. To Cancel or Stop the Sabbath mode:

• Touch oven OFF.

• Turn off the light if it was set to sta y on in Step 5.

Touch

TIMER OFF

SAb

100o/350

PREHEAT

Page 27

Page 30

C Oven Care and Use ManualCare and Cleaning

Self-Cleaning The Oven

Your new oven features two pyrolytic self-cleaning ovens. When set into the CLEAN mode , the oven reaches a high temperature that burns off the food soil.

• Only one oven can be set to self clean at a time. The second oven cannot be used while one is self cleaning.

• The microwa ve mode can be used when the Lower oven is self-cleaning.

• It is common to see smoke and/or an occasional flame-up during the CLEAN cycle, depending on the content and amount of soil remaining in the oven. If a flame persists, turn off the oven and allow it to cool before opening the door to wipe up the excessive food soil.

• The oven light will not turn on when the ov en is set for a clean cycle.

NOTE: Due to the high temperatures used for self-cleaning, the oven may develop fine hairlike lines or surface roughness. This is a common condition and does not affect either the cooking or the cleaning performance of the oven.

BEFORE YOU SELF-CLEAN

1. Hand-clean the oven door edge, window , o ven front

frame and oven cavity edges (shaded areas below). They do not get hot enough during the cleaning cycle for soil to burn awa y. Use a soap y sponge or plastic scrubber or an S.O.S.® pad. DO NOT RUB THE

GASKET.

2 .Wipe up large overspills and grease with

paper towels.

3. Remove all utensils.

4. Remove oven racks. If the oven racks are left in the oven during a self-cleaning cycle, they will permanently lose their shiny finish and change to a dull dark finish. See the Oven Cleaning Chart for proper care, Page 30-31.

5. Be sure the light is turned off on the control panel

and the bulb and glass cover are in place, see Page

33.

6. Heat and odors are normal during the Self-Cleaning cycle. Keep the kitchen well ventilated.

AFTER SELF-CLEAN

• At the end of the CLEAN cycle, gray ash remains inside the oven. The amount of ash depends on how heavily soiled the oven was before it was cleaned. It is easily removed, when the oven is cold, using a damp sponge or cloth. If the racks do not slide easily after being cleaned, lightly rub rack side rails with vegetable oil.

IMPORTANT: Be sure to let the inside window glass in the oven door cool completely before wiping up any ash left fr om the clean cycle.

Hand-clean front frame

Hand-clean window and frame.

Hand-clean 1-1/2" from rack support to front of oven cavity

Hand-clean door around edge

DO NOT hand-clean gasket

Page 28

Page 31

Self Clean Mode Operation

To Set the SELF CLEAN Mode to Start Now:

• Self-Clean only one oven at a time.

• The oven light does not operate during this mode.

• Be sure that the time of day clock is displaying the correct time.

• Three hours is the preset length of cleaning.

• The mode stops automatically at the end of the clean hours.

C Oven Care and Use Manual

Example shows clock set at 5:00

1. Select OVEN.

• Select once for UPPER oven.

• Select twice for LOWER oven.

2. Select SELF CLEAN.

The number of clean hours (3:00) is display ed automatically .

3. Optional Step: To change the setting fr om 3 hours, select either 2 hours for light soil or 4 hours for heavy soil immediately befor e starting.

4. Select START.

The door locks automatically . When the lock symbol is displa yed, the door cannot be opened. Confirm that the door locks and will not open before starting self-clean mode. If door does not lock, press OFF and do not self-clean; phone 800 / 735-4328 for service (see Page 36 for obtaining service.) If the door is in the open position when this mode is selected, the displa y will flash the word “dor”. This is a r eminder that the door must be closed before the SELF CLEAN mode can be set.

Touch

UPPER

LOWER

Touch

SELF

CLEAN

Touch

4 0 0

Touch

START

COOKTIME 3:00

SELF

CLEAN

COOK TIME 4: 00

You Will See

CLn

TO DELAY THE START OF THE MODE:

1. Select OVEN.

• Select once for UPPER oven

• Select twice for LOWER oven

2. Select SELF CLEAN.

The number of clean hours (3:00) is display ed automatically. If the number of clean hours do not need to be changed, proceed to set the STOP TIME.

3. Select STOP TIME.

When the words STOP TIME flash, touch the time of day. The oven will stop . cycle will stop.

4. Select START.

5. To cancel or stop the mode after the “lock” symbol is displayed, wait until the symbol disappears. Then the

door can be opened.

Oven will display the time when the clean

Touch

UPPER

LOWER

Touch

SELF

CLEAN

Touch

STOP

TIME

Touch

START

Page 32

Oven Cleaning – Upper and Lower Oven

How to use the Ov en Cleaning Chart

1. Locate the number of the part to be cleaned in the illustration on this page.

2. Match the letter adjacent to the part name with the letter on the chart (next page) for the recommended cleaning method.

• Use the cleaning method in the column if the oven is black

left or white.

• Use the cleaning method in the

right column if the oven is stainless steel.

3. Match the letter with the cleaning method on the chart on the next page.

C Oven Care and Use ManualOven Care and Cleaning

7 8

Part

Door Frame

Interior Door Window

Removable Oven Racks

Side T rim

Control Panel Trim

Control Panel

Cleaning Method

Blk / Wht Stainless

Oven Oven

F A D D C

Steel

A D D

C, G

Part

Seal (Gasket)

Interior Oven Door

Door Handle

Door Cooling Vent & Trim

Door Front Door End caps

(not shown)

Cleaning Method

Blk / Wht Stainless

Steel

Oven Oven

E D D

C & G

Oven Cooling Vents

Oven Front Frame

Oven Cavity

E E

Page 30

Broil Pan Grid Top

Broil Pan Bottom

Probe Accessory

(Upper or Single oven only)

E H

Page 33

Oven Care and Cleaning

Oven Finishes / Cleaning Method

The entire oven can be safely cleaned with a soapy sponge, rinsed and dried. If stubborn soil remains, follow the recommended cleaning methods below.

• Always use the mildest cleaner that will do the job.

• Rub metal finishes in the direction of the grain.

• Use

• Rinse thoroughly with a minimum of water so it does not drip into door slots.

• Dry to avoid water marks. The cleaners recommended below indicate a type and do not constitute an endorsement.

Use all products according to package directions.

clean, soft cloths, sponges or paper towels.

C Oven Care and Use Manual

PART

A Chrome Wash with hot sudsy water. Rinse thoroughly and dry. Or, gently rub with Soft Scrub®,

Plated

B Fiberglass

Knit

C Glass Spray Windex® or Glass Plus® onto a cloth first, then wipe to clean. Use Fantastik® or

D Painted Clean with hot sudsy water or apply Fantastik® or Formula 409® first to a clean sponge

E Porcelain Immediately wipe up acid spills like fruit juice, milk and tomatoes with a dry towel. Do not

Bon-Ami®, Comet®, Ajax®, Brillo® or S.O.S.® pads as directed. Easy Of Cleaners (cold oven formula) can be used, but may cause darkening and discoloration. The broil pan top may be squirted with liquid detergent and covered with wet paper towels while pan is hot. Allow to stand.

Racks may be cleaned in the oven during the self clean mode. They will lose their shiny finish and permanently change to a metallic gray.

DO NOT HAND CLEAN GASKET.

Formula 409® to remove grease spatters.

or paper towel and wipe clean. Avoid using powdered cleansers and steel wool pads.

use a moistened sponge/towel on hot por celain. When cool, clean with hot sudsy water or apply Bon-Ami® or Soft Scrub® to a damp sponge. Rinse and dry . For stubborn stains, gently use Brillo® or S.O.S.® pads. It is normal for porcelain to craze (fine lines) with age due to exposure from heat and food soil.

CLEANING METHOD

f® or Dow® Oven

F Reflective Clean with hot sudsy water and sponge or plastic scrubber. Rub stubborn stains with

Glass vinegar, Windex®, ammonia or Bon-Ami®. DO NOT USE HARSH ABRASIVES.

G Stainless Always wipe or rub with grain. Clean with a soapy sponge; rinse and dry. Or, wipe with

Steel Fantastik® or Formula 409® sprayed onto a paper towel. Protect and polish with Stainless

Steel Magic® and a soft cloth. Remove water spots with a cloth dampened with white vinegar. Use Rever eware Instant Stainless Steel Cleaner® to remove heat discoloration.

H Probe Clean probe by hand with detergent and hot water. Rinse and dry. Do not soak

or clean in dishwasher.

I Rubber Clean with hot sudsy water and sponge. Avoid using steel wool pads.

Page 31

Page 34

Do-It-Yourself Maintenance

C Oven Care and Use Manual

Do-It-Yourself Maintenance

Remo ving the Oven Door

The oven door can be lifted off for your convenience in cleaning hard to reach areas inside the oven.

• Use caution when removing the lower door as it is very heavy.

To Remove the Oven Door

1. Fully open the oven door. 2 . Raise the U-clip over the hook on each of the hinges

to the "locked" position (see illustration below). This will prevent the hinge from snapping closed when the door is removed.

3. Grasp the door by the sides toward the back. Raise the front of the door several inches (there will be some spring resistance to overcome because of the hinge being locked). When the front of the door is high enough, you will be able to lift the hinges to clear the indents.

4 . Pull the hinges out of the slots in the oven front frame.

DOOR HINGE

To Replace the Oven Door

1. Grasp the sides of the door at the center and insert the ends of the hinges into the slots in the oven fr ont frame as far as they will go (see illustration below).

2. With the door open all the way, lower the tw o locking clips.

3 . Raise the oven door and make sure that it fits ev enly

with the front sides.

WARNING:

With the door off, ne ver release the le vers and try

to close the hinges. Without the w eight of the door , the powerful springs will snap the hinges closed with great force.

Raise Clip to “Locked Position”

to Remove Door

Lower Clip After Door is Replaced

Latch Hinge

Page 32

Page 35

Do-It-Yourself Maintenance

REPLACING THE OVEN LIGHT – LOWER OVEN ONLY

6. Remove the bulb by grasping and sliding the bulb straight up until the two prongs have cleared the

WARNINGS:

To prevent electrical shock and or personal injury:

• Before replacing the light bulb, be sure the electric power is turned off at the circuit breaker.

• Do not operate the oven unless the light cover is securely in position.

• Halogen bulbs get HOT instantly when turned ON.

• Be sure the oven and light bulb are cool.

ceramic holder.

7. Do not touch the glass of the new replacement bulb with your fingers. It will cause the bulb to fail when it first lights. Grasp the replacement bulb with a clean paper towel or facial tissue with the prongs facing down. Locate the two prongs in the ceramic holder, gently poking until the two prongs locate in the ceramic socket.

C Oven Care and Use Manual

CAUTION: If the light cover is damaged or br oken, do not use the ov en until a new cover is in place.

The oven lights are located, on the left and right side walls of the oven. The lights have a removable lens cover and a halogen light bulb. The ceramic light socket housing is not removable by the user.

• Replace bulb with a 12-Volt, 10-Watt Halogen bulb only.

Before replacing bulbs, turn off oven circuit.

To replace Halogen Bulb:

1. Remove oven racks.

2. Slide the tip of a table

Lens Cover

knife blade between oven wall and the center of the side of the protective glass lens cover.

Light Bulb

Light

Socket

3. Support the glass lens cover with two fingers along the bottom edge to prevent the cover from falling to the bottom of the oven.

8. Press down to seat the bulb.

9. Snap the protective glass lens cover over the bulb housing.

10. Turn on circuit breaker.

11. The upper oven light must be replaced by a qualified service technician. See Page 36.

CHANGING TO THE 24-HOUR

CLOCK FORMAT

The oven has been preset to a 12 hour clock format.

To Change the Time of Day Clock to a 24-Hour Clock, follow these steps:

1. Turn off both ovens.

2. Touch and hold the UPPER

CLOCK pad at the same time.

3. 12H appears in the Clock window; release

both pads.

4. Touch CLOCK and 24H replaces 12H. This

alternates when CLOCK is touched.

UPPER

OFF

, then touch the

4. Gently twist the knife blade to loosen the glass lens cover.

5. Remove the glass lens cover.

Page 33

5. To complete the change, touch or OFF.

UPPER

OFF

Page 36

Do-It-Yourself Maintenance

C Oven Care and Use Manual

FAHRENHEIT TO CENTIGRADE

The oven has been preset to a F ahrenheit temperature.

To Change to Centigrade, follo w these steps:

I. Turn off both ovens.

2. Touch and hold the UPP and then the

CONVECTION pad at the same time.

3. F appears in the temperature digits; release both pads.

4. Touch CONVECTION; C r eplaces F. This alternates

when CONVECTION is touched.

5. To complete the change, touch UPPER .

UPPER

OFF

UPPER

OFF

CALIBRATING OVEN TEMPERATURE

The electronic thermostat has been preset to 0°F and accurately maintains its setting. If the

browning results are too light or too dark for your preferences, you can raise or lower the setting.

To change the Calibration of the Oven Temperature:

1. Turn off both ovens.

2. Touch and hold the pad in a double o v en or

the OFF pad in a single oven; touch the BAKE pad.

3. 0 appears in the temperature digits; release all pads.

4. Touch BAKE and 0 changes in increments of 5 degr ees

each time it is touched. The maximum adjustment is ± 35ºF. In Centigrade the range is ± 3ºC to 21ºC.

UPPER

OFF

5. To complete the change, touch .

To calibrate the lower oven models: Repeat the steps with this exception, touch the instead of the pad.

UPPER

OFF

UPPER

OFF

LOWER

OFF

Page 34

Page 37

Problem Solving / Consumer Service

C Oven Care and Use Manual

Solving Baking Prob lems

With either BAKE or CONVECTION, poor results can occur for many reasons other than a malfunction of the oven. Check the chart below for causes of the most common problems. Since the size, sha pe and material of baking utensils directly affect the baking r esults, the best solution may be to replace old baking utensils that have dark ened and warped with age and use. Check the Baking Charts for the corr ect rack position and baking time.

BAKING PROBLEM CAUSE

Food browns unevenly • Oven not preheated.

• Aluminum foil on oven rack or oven bottom.

• Baking utensil too large for recipe.

• Pans touching each other or oven walls.

Food too brown on bottom • Oven not preheated.

• Using glass, dull or darkened metal pans.

• Incorrect rack position.

• Pans touching each other or oven walls.

Food dry or has shrunk • Oven temperature too high. excessively • Baking time too long.

• Oven door opened frequently.

• Pan size too large.

Food baking or roasting • Oven temperature too low. too slowly • Oven not preheated.

• Oven door opened frequently.

• Tightly sealed with aluminum foil.

• Pan size too small.

Pie crusts do not brown on • Baking time not long enough. bottom or have soggy crust • Using shiny steel pans.

• Incorrect rack position.

• Oven temperature is too low.

Cakes pale, flat and may • Oven temperature too low. not be done inside • Incorrect baking time.

• Cake tested too soon.

• Oven door opened too often.

• Pan size may be too large.

Cakes high in middle with • Baking temperature too high. crack on top • Baking time too long.

• Pans touching each other or oven walls.

• Incorrect rack position.

• Pan size too small.

Pie crust edges too brown • Oven temperature too high.

• Edges of crust too thin.

Page 35

Page 38

C Oven Care and Use ManualProblem Solving / Consumer Service

Solving Operational Problems

Before calling for service, check the following to avoid unnecessary service charges.

PROBLEM PROBLEM SOLVING OVEN STEPS

All the numbers touched The numbers were touched too rapidly. Be sure you remove your finger from do not appear in display the number pad before touching the next digit.

F followed by 2 digits appears Touch OFF or turn power off at the circuit breaker, wait 3 minutes and turn in the display window it back on. If condition persists, note the code number and call an authorized

servicer.

F-24 or F-25 appears in display window

S A

appears in display window Turn off the oven selected by touching OFF (single oven model)

Cooling fan continues to run The fan turns off automatically when the electronic components have after oven is turned off. cooled sufficiently.

Clock and timer Make sure there is proper electrical power to the oven. do not work See the CLOCK and TIMER sections on Pages 10 & 11.

Oven will not work Make sure there is proper electrical power to the oven.

Oven light does Replace or reinsert the light bulb if loose or defective. See Page 33. not work Touching the bulb with your fingers may cause the bulb to burn out quickly.

Oven temperature is The oven thermostat needs adjustment. See CALIBRATING OVEN too hot or too cold TEMPERATURE in Do-It-Yourself Maintenance, Page 34.

Oven will not self-clean The oven temperature is too high to set the self-clean operation.

This is caused by close contact to the control panel for more than 60 seconds, such as someone leaning against the controls or objects hanging in front of controls. See item above for correction.

LOWER

UPPER

or (double oven model).

OFF

Check the circuit breaker or fuse box to your house.

Oven light does not work if CLEAN mode is set.

Allow the oven to cool to room temperature and reset the controls. Be sure you have touched CLEAN.

OFF

Oven door will not Allow the oven to cool below the locking temperature. unlock

Oven is not clean Heavily soiled ovens may need to self-clean again or for a longer after the clean cycle period of time. Heavy spillovers should be cleaned before starting

the clean cycle. See Preparing to Self-Clean, Pages 28 and 29.

Oven does not lock in Do not run Self Clean. Call for service. See information below. Self Clean Mode

HOW TO OBTAIN SERVICE

For authorized service or parts information, call 800/ 735-4328.

We want you to remain a satisfied customer. If a problem does come up that cannot be resolved to your satisfaction write to Thermador Customer Support Call Center, 5551 McFadden Avenue, Huntington Beach CA, 92649 or call: 800/ 735-4328. Please include the Model Number, Serial Number and Date of Original Purchase/Installation.

Page 36

Page 39

Problem Solving / Consumer Service

THERMADOR BUILT-IN OVEN WARRANTY

For Model C302 • C272 • C301 • C271

C Oven Care and Use Manual

WHAT IS COVERED

Full One Year Warranty

For one year from the date of installation or date of occupancy for a new previously unoccupied dwelling, any part which fails in normal home use will be repaired or replaced free of charge. Save your dated receipt or other evidence of the installation/occupancy date. Thermador® will pay for all repair labor and replacement parts found to be defective due to materials and workmanship. Service must be provided by a Factory Authorized Service Agency during normal working hours.

WHAT IS NOT COVERED

1. Service by an unauthorized agency. Damage or repairs due to service by an unauthorized agency or use of unauthorized parts.

2. Service visits to:

• Teach you how to use the appliance.

• Correct the installation. You are responsible

for providing electrical wiring and other connecting facilities.

W ARRANTY APPLICA TIONS

This warranty applies to appliances used in normal family households; it does not cover their use in commercial situations.

This warranty is for products purchased and retained in the 50 states of the U.S.A., the District of Columbia and Canada. The warranty applies even if you should move during the warranty period. Should the appliance be sold by the original purchaser during the warranty period, the new owner continues to be protected until the expiration date of the original purchaser's warranty period.

THERMADOR® DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not apply to you. This warranty gives you specific legal rights and you may also have other rights which may vary from state to state or province to province.

SERVICE DATA RECORD

• Reset circuit breakers or replace home fuses.

3. Damage resulting from accident, alteration, misuse, abuse, improper installation or installation not in accordance with local electrical codes or plumbing codes, or improper storage of the appliance.

4. Repairs due to other than normal home use.

The serial tag on the product can be seen inside the cooling vents on the right-hand side. on Page 4. Now is a good time to write this information in the space provided below. Keep your invoice for warranty validation. To obtain service, see Page 36.

Please see item 10

Model Number:

Serial Number:

Date of Installation or Occupancy:

Page 37

Page 40

Specifications are for planning purposes only. Refer to installation instructions and consult your countertop supplier prior to making counter opening. Consult with a heating and ventilating engineer for your specific ventilation requirements. We reserve the right to change specifications or design without notice. Some models are certified for use in Canada. Thermador is not responsible for products which are transported from the U.S. for use in Canada. Check with your local Canadian distributor or dealer.

For the most up to date critical installation dimensions by fax, use your fax handset and call (702) 833-3600. Use code #8030.

5551 McFadden Avenue, Huntington Beach, CA 92649 • 800/735-4328

Thermador C271, C302, C272, C301 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual