Thermador SCD302 User Manual

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Page 1

Care & Use Manual

for

Thermador® Built-In Oven

Models:

SCD302 / SCD272

SC302/ SC301 / SC272

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. Call 1-800-735-4328, or write to us at:

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

Sincerely,

Test Kitchen Consumer Scientists

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S Oven Care and Use Manual

Safety Instructions ....................................................................................... 2 – 3

Important Safety Instructions ..................................................................................................... 2

Les Instructions de Securite Important ................................................................................... 3

Features of Your Oven ...................................................................................... 4

Parts Identification ........................................................................................................................ 4

Description of Touch Pad Functions ........................................................................................ 5

What You Will Hear And See......................................................................................................6

Operating Instructions

Setting the Clock ........................................................................................................................... 7

Setting the Timer ........................................................................................................................... 8

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

Oven Racks ...................................................................................................................................10

Bake, Convection or Convection Roast................................................................................. 10

ProofingTechniques .....................................................................................................................12

Baking Techniques ........................................................................................................................ 12

General Guidelines ..................................................................................................................... 13

Dehydrating Techniques ............................................................................................................. 13

Convection Techniques...............................................................................................................13

Bake and Convection Chart ............................................................................................... 14-16

Convection Roast Techniques ...................................................................................................17

Meat Roasting Chart................................................................................................................... 18

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

Broil Techniques .......................................................................................................................... 20

Broil ................................................................................................................................................21

Broiling Chart ...............................................................................................................................22

Timed Cooking ............................................................................................................................23

Child Lockout............................................................................................................................... 25

Table of Contents

Oven Care & Cleaning ............................................................................ 26 – 29

Self-Cleaning: Before and After.................................................................................................26

Setting the Self-Clean Mode .....................................................................................................27

Oven Care.....................................................................................................................................28

Oven Finishes / Cleaning Method............................................................................................29

Do-It-Yourself Maintenance .................................................................... 30 – 33

Replacing Oven Light .................................................................................................................. 30

Selecting a 24 Hour Clock or

Centigrade Format................................................................................................................. 31

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

Temperature Calibration ...........................................................................................................33

Signals and Control Panel Display ...........................................................................................33

Problem Solving....................................................................................... 34 – 35

Baking Problems...........................................................................................................................34

Operational Problems ................................................................................................................35

How to Obtain Service ..............................................................................................................35

Model Warranty ..............................................................................................Inside Back Cover

Location of Model & Serial Number......................................................................................... 4

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S Oven Care and Use Manual

IMPORTANT SAFETY INSTRUCTIONS

Please read all instructions before using this appliance.

Safety Precautions

IMPORTANT SAFETY NOTICE

• 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 self-cleaning generates some by-products which are on this list of substances.

• The fiberglass insulation in self-clean ovens gives off a very small amount of formaldehyde during the first several cleaning cycles.

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

SAFETY FOR ALL APPLIANCES

• Use this unit only in the manner intended by the manufacturer. If you have any questions, contact the manufacturer.

• Be sure the oven is properly installed and grounded by a qualified technician.

• Children and pets should not be left alone or unattended in the area where the appliance is in use. They should never be allowed to sit or stand on any part of the appliance.

• Never use the oven to warm or heat a room. Such use can damage the oven parts.

• For personal safety, wear proper apparel. Loose fitting or hanging garments should never be worn while using this appliance. Tie long hair so that it doesn't hang loose.

• Do not repair or replace any part of the appliance unless specifically recommended in this manual. All other servicing should be referred to an authorized servicer.

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

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

• Use only dry potholders. Moist or damp potholders on hot surfaces may result in burns from

steam. Do not let a potholder touch hot heating elements. Do not use a towel or other bulky cloth.

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

• As a precaution, it is highly recommended that a fire extinguisher be readily available and highly visible next to any cooking appliance.

SAFETY FOR THE OVEN

• 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. Buildup of pressure may cause the container to burst and result in injury.

• 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.

SAFETY FOR THE SELF-CLEANING OVEN

• 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 & excess spillage.

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S Oven Care and Use Manual

Safety Precautions

LES INSTRUCTIONS DE SÉCURITÉ IMPORTANT

Veuillez lire les instructions entières avant de continuer.

LA SÉCURITÉ POUR TOUS LES APPAREILS

• Utiliser cet appareil seulement dans la manière destinée par le fabricant. Si vous avez des questions, contacter le fabricant.

• Faire installer et mettre à la terre la cuisinière par un technicien qualifié.

• Les enfants ne doivent pas être laissés seuls ou sans surveillance dans un endroit où les appareils sont en marche. Il ne doit jamais être permis à laisser s’assoir ou poser le pied sur aucune partie de l’appareil.

• Ne jamais utiliser le four pour chauffer une chambre. Tel emploi peut endommager le four.

• Pour la sécurité personnelle, porter le vêtement adéquat. Les vêtements amples ou suspendus ne doivent jamais être portés pendant l'utilisation de cet appareil.

• Ne pas réparer ou remplacer aucune partie de l’appareil à moins que recommandé spécifiquement dans ce manuel. Tout autre entretien doit être rapporté à un technicien qualifié.

• Ne pas emmagasiner les matières inflammable dans ou près le four.

• Ne pas utiliser de l'eau sur les feus de la graisse. Mettre l’appareil à l’arrêt et s’étouffer le feu avec le bicarbonate de soude ou utiliser un extincteur de chimique sec ou de type écumé.

• Utiliser seulement les poignées sèches. Les poignées mouillées ou humides sur les surfaces chaudes peuvent causer les becs du vapeur. Ne pas utiliser une serviette ou d’autre tissu volumineux au lieu des poignées. Ne pas permettre les poignées de toucher les éléments chauds, les becs chauds, ou les grilles du bec.

• Dans l'événement que l'habillement personnel prend feu. TOMBER ET ROULER IMMÉDIATEMENT pour éteindre les flammes.

• Comme une précaution, c'est extrêmement recommandé qu'un extincteur de feu soit facilement disponible et très à côté d'aucun appareil de la cuisine.

LA SÉCURITÉ POUR LE FOUR

• Ne pas toucher les éléments de chauffage ou les surfaces intérieures du four.

• Les éléments de chauffage (cuire au four et griller) peuvent être chauds bien qu'ils sont foncés en couleur. Les surfaces intérieures d'un four s'échauffent assez de causer les brûlures.

• Pendant et après l'utilisation, ne pas toucher ou permettre l'habillement ou d'autres matières inflammables de contacter les éléments de chauffage (cuire au four et griller) ou les surface intérieures du four jusqu'à ce qu'elles ont eu le temps suffisant de rafraîchir.

• Les moulures sur le sommet et les côtés de la porte du four peuvent s'échauffer assez de causer les brûlures.

• Utiliser le soin en ouvrant la porte. Ouvrez la porte légèrement permettre l'air chaud ou lavapeur d'échapper avant d'enlever ou de remplacer la nourriture.

• Ne pas chauffer les récipients de la nourriture non ouvert; une intensification de pression peut causer le récipient d’éclater.

• Toujours mettre les étagères du four à l'endroit désiré pendant que le four soit frais. Si une étagère doit être déplacée quand le four est chaud, ne pas permettre la poignée de contacter les éléments de chauffage chauds.

LA SÉCURITÉ POUR LE FOUR AUTONETTOYANT

• Ne pas nettoyer le joint de la porte. C'est essentiel pour un bon sceau. Le soin doit étre pris de ne pas frotter, endommager, ou enlever le joint de la porte.

• Ne pas utiliser les nettoyeurs du four commercials ou les revêtements de protection du revêtement du four d'aucunes sortes dans ou autour aucune partie du four.

• Nettoyer seulement les parties du four inscrites dans ce manuel.

• Avant de auto-nettoyer le four, enlever la casserole du gril, les étagères du four, les autres ustensiles et un excédent de liquide.

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S Oven Care and Use Manual

Oven Features

Features of Your Oven

Not all features are on all models

MODELS SC301

SINGLE OVEN

MODELS SCD302, SCD272

SC302, SC272

DOUBLE OVENS

COOK

STOP

TIME

TIMER 1

CLOCK

TIME

TIMER 2

OVEN

LIGHT

UPPER OVEN

BAKE OFF

SELF

BROIL

CLEAN

CONVECTION

ROAST

COOK

STOP

TIME

TIMER 1

TIMER 2

OVEN

CLOCK

LIGHT

17 18

UPPER OVEN

BAKE OFF

BROIL

CONVECTION

LOWER OVEN

BAKE OFF

SELF

BROIL

CLEAN

CONVECTION

ROAST

Feature Index Explained

Door Handle

1 2

Oven Door Gasket

Window

Easy Lift Bake Element

Removable Oven Racks

Rack Supports

Broil Element

Display Window

Glass Touch Control Panel Automatic Door Lock Latch

Oven Cooling Vents

on page

28, 29 26, 28, 29 26, 28, 29 16, 18, 26

14, 26

10 20

5, 6

5, 28,29

26, 27

28, 29

Feature Index

Model & Serial No. Location

(look through vents)

Front Frame

Halogen Oven Lights (2)

Convection Fan and Cover

Side Trim

Door Hinge

Removable Door Door Vents

Exhaust Vent Trim

Broiler Pan and Grid

Explained on page

35 26

26, 30

6, 17

28, 29

32 28, 29 28, 29

17, 18, 19, 28, 29

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S Oven Care and Use Manual Oven Touch Pad

Description of Touch Pad Functions

The control panel contains a series of electronic touch pads that enable you to set the oven. As you touch these control pads, you will notice that numbers and words appear in the display window. These numbers and words are called prompts and show you what is set and what must be done next.

Take a moment to familiarize yourself with these controls. To set the oven, touch only one control pad at a time.

Oven Control Panel showing all of functions.

Window Display

Cook Time

Clock display and cooking modes.

Touch to set cooking time in minutes or hours for Bake, Convection or Convection Roast modes. When this pad is used instead of Timer 1 or 2, the oven will turn off automatically after the Cook Time has ended.

Timer 1

Touch to set as an audio reminder kitchen timer. Press again and hold to cancel the minute timer.

COOK

TIME

TIMER 1 TIMER 2

CLOCK

STOP TIME

OVEN LIGHT

Oven

Light

BAKE

BROIL

CONVECTION

Touch to turn on oven light. Touch again to turn off oven

CLEAN

CONVECTION

ROAST

OFF

SELF

light.

Number Pads

Bake

Broil

Convection

Touch each number to set time and temperature.

Touch to select the Bake Mode.

Touch to select the Broil Mode

Touch to select the Convection Mode

Off

Touch to cancel any mode except Timer 1 and 2.

Clock

Stop Time

Timer 2

Touch to set the time of day on the 12-hour clock.

Touch after setting Cook Time or Self Clean to set the time of day the oven will automatically turn off.

Touch to set as a second audio reminder. Press again and hold to cancel the minute timer.

Self Clean

Touch to select the Self-Clean Mode.

Convection Roast

If an "F-and a number" flash in the display, this indicates a function error code. Touch the oven OFF pad or turn off power at the circuit breaker. Wait for 3 minutes and turn it back on. Try again to program your oven function. If function error code repeats, note the code number, disconnect power to the oven and call for service.

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Touch to select the Convection Roast Mode.

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S Oven Care and Use Manual Oven Functions

What You Will Hear And See

WHAT YOU WILL HEAR

Convection Fan – Operates during any convection

mode. It turns off if the door is opened.

Component Cooling Fan – Activates during any cooking or self-cleaning mode to cool electronic components and outer door surfaces. It will stay on until components have cooled sufficiently. This air is exhausted through the vent located below the lower oven.

Oven Audible Signals – Beeps & Chimes

1. Pad Touch Response: A single short beep

whenever a function or number is pressed.

2. Invalid Entry: Three short beeps.

3. Self-Clean is Selected and Door is Not Closed: Four short beeps.

4. Indicates a Failure: Continuous series of long beeps.

5. Preheat tone: Single non-repeating chime.

6. One minute left on timer: Single non-repeating chime.

7. Timer Has Counted Down To Zero: Four chimes, one second apart followed by two chimes, one second apart every 30 seconds up to 5 minutes.

8. End of Timed Cooking Cycle: Four chimes, one second apart followed by one chime every 60 seconds for up to 10 minutes.

WHAT YOU WILL SEE

Control Panel Flashing – Any flashing in the

control window indicates the selected function is not completely programmed and requires another step.

Power-up Flashing – The Clock Time flashes following the initial application of power to the unit or after a power failure.

Illuminated Numbers – These numbers indicate Time of Day, Time to Cook, Timers, or Temperature. Digits will move to the left as new digits are entered. Temperatures in Fahrenheit will adjust to the nearest 5°F.

Illuminated Lock – When the word "LOCK" is displayed, the door will not open. Wait for the word to disappear, designating the automatic door latch is in the open position.

Err – Flashes if invalid oven temperatures or times are entered.

F Numbers – Various error codes of F1 to F9, FC, FF, F- and Fr may appear if there is a problem; please consult "Solving Operational Problems," Page 35.

C – Will appear if Page 31.

1 and 2 – Indicate Timer 1 and Timer 2.

Centigrade format is selected, see

CONTROL PANEL DISPLAY WINDOW

DELAY STOP

START TIMER

COOK

1 2

TIMED

U L

0VEN

Page 6

CONVECT

CLEAN

LOCK

BROIL PREHEAT

ROASTBAKE

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S Oven Care and Use Manual Oven Operations

Setting the Clock

CLOCK

STOP

COOK

TIME

TIMER 1 TIMER 2

OVEN

CLOCK

LIGHT

Note: Your oven is preset to a 12 hour clock and does not indicate AM or PM. The Time of Day is displayed in hours and minutes. A 24-hour clock format option may be selected. See "Do It Yourself Maintenance," Pages 30 – 33.

TO SET THE CLOCK:

BAKE

BROIL

CONVECTION

OFF

SELF

CLEAN

CONVECTION

ROAST

WHAT YOU WILL DO

1. Touch CLOCK

2. While TIME flashes, touch number pads. Example: touch 5, 2, 9 to set correct Time of Day of 5:29.

If more than 5 seconds elapse between touching the CLOCK pad and touching each number pad, you must start again with Step 1.

Three seconds after touching the last number, time is set.

TO RECALL TIME OF DAY:

WHAT YOU WILL DO

WHAT YOU WILL SEE

32 32

TIME

29 29

TIME

29 29

WHAT YOU WILL SEE

Touch CLOCK once to briefly, display Time of Day if another timed mode is showing.

Note: The Time of Day cannot be changed if the oven has been programed for Timed Bake, Timed Convection, Timed Convection Roast or Self-clean. Cancel the program before reprograming clock.

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30 30

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S Oven Care and Use Manual Oven Operations

Setting the Timer

TIMER 1

STOP

COOK

TIME

TIMER 1 TIMER 2

OVEN

CLOCK

LIGHT

Your oven is equipped with two timers. Operating independently of each other, either timer can be used to remind you when a period from 1 minute up to 11 hours and 55 minutes has expired.

TO SET THE TIMER:

They do not control oven operations.

BAKE

BROIL

CONVECTION

OFF

SELF

CLEAN

CONVECTION

ROAST

WHAT YOU WILL DO

1. Touch TIMER 1

2. When TIMER flashes, touch number pad 5 to set 5 minutes.

After 3 seconds, the timer will stop flashing and start the 5 minute countdown. When timer reaches 1 minute, a notification chime sounds and display changes to a minutes/seconds mode.

IMPORTANT: Except for the last minute countdown, the Timer counts in hours and minutes. Example: Touch 10 (:10) for

10 minutes. Touch 100 (1:00) for 1 hour.

TO CHANGE TIME AFTER STARTING:

1. Touch TIMER 1 2. Touch number pads for new time.

WHEN TIME IS UP:

WHAT YOU WILL DO

At the end of the time set, the Timer will chime 4 times. If not canceled, 2 chimes will sound every 30 seconds for 5 minutes.

WHAT YOU WILL SEE

0:000:00

0:00

0:000:00

TIMER 1

0505

TIMER

0505

5959

WHAT YOU WILL SEE

ndnd

TO CANCEL TIMER:

WHAT YOU WILL DO

Touch Timer 1 and then 0, or touch and hold Timer 1 for 4 seconds.

Important: Touching OFF to cancel the chimes cancels ALL selected oven programing, NOT the Timer!

This display shows time of day.

Note:

To set timer for 2 hours and 30 minutes, touch the numbers 2, 3, 0. The display will show 2:30, TIMER 1. A

timer will always have display priority over the clock. The Timer with the least amount of time remaining will have the first priority. Touching the CLOCK or other TIMER will briefly display the Time of Day or the time remaining on the other Timer.

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WHAT YOU WILL SEE

3030

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S Oven Care and Use Manual Oven Operating Tips

General Oven Tips

Preheating the Oven

For best results, preheat the oven when using the BAKE, CONVECTION or CONVECTION ROAST modes.

• Place racks in the oven before preheating.

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

• Once oven is preheated, place food in the oven as quickly as possible to minimize the loss of heat.

For Best Results

• Use Baking, Roasting and Broiling Charts found on Pages 14 to 16, 18 to 19, and 22 for suggested rack position and cooking time.

• Minimize opening the door.

• Use TIMER 1 or TIMER 2.

• Use the interior oven light to view the food.

• Store the broiler pan or other utensils outside the oven. An extra pan, without food, affects the browning and cooking.

• Use pans that give you 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.

High Altitude Baking

When baking at high altitude, in either BAKE, CONVECTION or CONVECTION ROAST mode, recipes and baking times vary. For information to adjust recipes, write the Extension Service, Colorado State University, Fort Collins, Colorado 80521. There may be a cost for the bulletins. Specify the type of information you want (example: cakes, cookies, breads, etc.).

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 moisture may condense on any surface cooler than the inside of the oven.

Electronic Temperature Sensor

Your new Thermador® oven has an electronic temperature sensor which accurately maintains the temperature selected. Your previous oven may have had a mechanical thermostat that drifted to a higher temperature with age. You may experience an adjustment period when cooking your favorite recipes with your new Thermador® convection oven.

CAUTION:

Never use aluminum foil to cover the oven racks or to line the oven. It can damage the oven if it touches the heating element or damage the oven liner if heat is trapped under it.

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S Oven Care and Use Manual Oven Operating Tips

Oven Racks

Safety Stops

• The racks are designed with safety stops and a back rail. When the racks are placed correctly in the oven, they will stop before coming completely out from the oven. They will not tilt when placing food on them.

• When placing food on a rack, pull the rack out to the stop position. Place the food on the rack, then slide the rack back into the oven. This will eliminate reaching into a hot oven.

Self-Cleaning the Racks

• The racks may be cleaned in the oven during the Self-Cleaning cycle; however, they will lose their shiny finish and change to a metallic gray. See Oven Cleaning Chart on Page 29.

• Rack supports should not be removed.

Rack Positions

• Rack positions are numbered from the bottom rack support to the top.

• The correct rack position for baking a food item depends on the recipe and the cooking mode. See Baking, Roasting and Broiling Charts on Pages 14 to 16, 18 to 19 and 22. Place rack(s) in the proper position before turning on the oven.

Insert The Rack As Follows:

1. Hold the rack with the back rail up and towards the back of the oven. Rest the rear of the rack on the desired rack slide.

2. Push the rack into the oven as far as it will go. It will "drop" into position.

3. Pull the rack forward to confirm safety stops are below rack guide.

Remove Or Reposition The Racks As Follows:

1. Slide the rack to the front of the oven.

2. Lift the front of the rack up so the safety stops slide over the rack slides.

3. Pull the rack forward to remove.

6 5 4 3

2 1

Rack Positions

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S Oven Care and Use Manual Oven Operation

Bake, Convection or Convection Roast

CONVECTION

SELF

CLEAN

ROAST

OFF

STOP

COOK

TIME

TIMER 1 TIMER 2

OVEN

CLOCK

LIGHT

BAKE

CONV

BAKE

BROIL

CONVECTION

TO SET BAKE, CONVECTION OR CONVECTION ROAST:

CONVECTION

WHAT YOU WILL DO

1. Touch BAKE, CONVECTION or CONVECTION ROAST

2. While mode flashes, touch number pads to select desired oven temperature from 200°F to 550°F (94º to 290ºC).

Example: touch 3,5,0 for 350°F.

The oven will start automatically in 6 seconds. The display will show 100° (38ºC) and will count up

in 5° (1ºC) increments until the temperature selected is displayed.

When the oven has reached the temperature selected, a chime will sound.

Optional: Set a TIMER, as a reminder to check doneness of the food. See Page 8. Note: To check the already selected oven temperature during preheat, touch the mode pad once.

WHAT YOU WILL SEE

BAKE

350350

350

350350

BAKE

100100

100

100100

BAKE

PREHEAT

350350

350

350350

BAKE

TO CANCEL BAKE, CONVECTION OR CONVECTION ROAST:

WHAT YOU WILL DO

Touch OFF pad.

The Time of Day displays.

WHAT YOU WILL SEE

6:306:30

6:30

6:306:30

TO CHANGE THE OVEN MODE AND / OR TEMPERATURE:

Repeat Steps 1 and 2 above.

• If revising temperature to a lower setting, a chime will sound briefly, indicating the selected temperature has been reached. The PREHEAT

Page 11

and ON lights in the display will go out.

• If revising to a higher temperature, the oven will heat as in Step 2.

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S Oven Care and Use Manual Oven Operation

Baking Techniques

BAKE MODE

Baking is cooking with heated air. Both upper and lower elements in the oven are used to heat the air, but no fan is used to circulate the heat.

Follow the recipe, convenience food directions for baking temperature, time and rack position. Baking time will vary with the temperature of ingredients and the size, shape and finish of the baking utensil.

General Guidelines

• For best results, bake food on a single rack with at least 1" space between utensils and oven walls.

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

6 5

• Check for doneness at the minimum time.

• Use metal bakeware (with or without a nonstick finish), heatproof glass, glass-ceramic, pottery or other utensils suitable for the oven.

• When using heatproof glass, reduce temperature 25°F (14ºC) from recommended temperature.

• Use baking sheets with or without sides or jelly roll pans.

• See Baking Charts found on Pages 14 to 16 for specific rack positions for a variety of foods .

• Tips for Solving Baking Problems are found on Page 34.

Staggered cake pans

• Avoid using inside of opened door as a shelf to place pans.

ProofingTechniques

A BAKE mode becomes a Proofing mode when the temperature is set at 100° to 110°F (38º to 43ºC). It is possible to proof large bowls of bread dough or many smaller pans in less time than at room temperature. Cover bread dough with plastic wrap while rising. Be sure to remove plastic before baking. Check proofing progress early.

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S Oven Care and Use Manual Oven Operation

Convection Techniques

CONVECTION MODE

The heat for convection baking comes from the third element at the back of the oven. This mode uses a fan surrounded by the element to circulate the heat throughout the oven. This accelerated air movement allows for multiple rack baking and a 25° to 50°F (14º to 28ºC) temperature reduction from the standard bake setting. Generally speaking, the longer the cooking time the greater the time savings.

Foods recommended for convection mode:

Air Leavened Foods (Souffles, Meringue Shells, Cream Puffs, Angel Food Cakes) Appetizers Breads Cakes Cookies (2 to 6 racks) Dehydrating a variety of foods Main Dishes Oven Meals (1 to 4 racks) Pies, Cakes

General Guidelines

• The number of racks used is determined by the height of the food to be cooked.

• Use low sided pans when possible for best air circulation.

• To fully utilize the convection system, cook foods that are uncovered.

• Use shiny aluminum pans for best result unless otherwise specified.

• Dark metal pans and heatproof glass or ceramic can be used. Reduce temperature another 25°F (14ºC) when using heatproof glass pans for a total reduction of 50°F (28ºC).

• Use an aluminum cookie sheet with only two turned up edges.

• Multiple rack cooking for cakes and oven meals are done on racks 1, 3 and 5 and up to 6 racks for cookies, biscuits, rolls and appetizers.

Pans do not need to be staggered.

• Convection Baking Charts are found on Pages 14 to 40.

• Tips for Solving Baking Problems are found on Page 34.

A quick and easy recipe conversion from standard Bake to Convection: Reduce the temperature 25°F. Use the same cooking time as BAKE if under 15 minutes. If food is cooked over 30 minutes, check 5 to 10 minutes sooner.

Dehydrating Techniques

A CONVECTION mode becomes a Dehydrating mode when the temperature is set at 140°F (60ºC). You may dehydrate a variety of fruits, vegetables, herbs and meat strips. Drying screens or cookie sheets may be used for this purpose. Consult a food preservation book for times and temperatures. If a temperature other than 140°F (60ºC). is required for a specific food, select the Convection Mode and press the desired temperature pads.

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S Oven Care and Use Manual Oven Operation

Bake and Convection Chart

FOOD ITEM BAKE RACK POSITION CONVECTION

Temp. / Time Bake | Convection Temperature / Time

Breads - Quick

Biscuits 450ºF (232ºC) 425°F (218ºC)

10 to 12 min. 4 4 10 to 12 min.

Cornbread 400°F (204ºC) 375°F (190ºC)

20 to 30 min. 3 2 20 to 30 min.

Nut Breads Follow package or 3 2 25°F (14ºC) lower then

recipe directions package directions

Muffins Follow package or 3 4 25°F (14ºC) lower than

recipe directions package directions

Packaged Follow package 2 or3 3 25°F (14ºC) lower than Refrigerator directions package directions Rolls

Popovers 375°F (190ºC) 3 3 425°F (218ºC) for 15

50 to 55 min. min. then 325°F (163º) for

20 min. in well-greased Pyrex® cups

Breads-Yeast

Bread 375°F (190ºC) 2 3 350°F (177ºC)

30 to 35 min 40 to 45 min.

Rolls Follow package 2, 3 3, 5 350°F (177ºC)

directions 10 to 12 min.

Frozen Dough 375°F (190ºC) 3 3 350°F (177ºC)

30 to 25 min. 20 to 25 min.

Pizza NPH 450°F (232ºC) 1 1 NPH 425°F (218ºC) WithToppings 20-30 min. 20-30 min.

NPH= Non Preheated

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Bake and Convection Chart

FOOD ITEM BAKE RACK POSITION CONVECTION

Temp. / Time Bake | Convection Temperature / Time

Cakes

Angel Food Mix 350°F (177ºC) 2 2 325°F (163ºC)

40 to 50 min. 40 to 45 min.

Cake Mix 350°F (177ºC) 3 3 325°F (163ºC)

Follow package check before directions 2 & 4 3 & 5 minimum bake time

Scratch Cakes Follow recipe 25°F (14ºC) lower than

directions 2 3 recipe directions

Cupcakes - Mix 350°F (177ºC) 25°F (14ºC) lower than

Follow package recipe or package directions 2 & 4 2 & 4 directions. Check before

minimum bake time.

Oven Operation

Specialty Cake 350°F (177ºC) 25°F (14ºC) lower than Mixes Follow package package directions. Check

directions 3 3 before minimun baketime.

Brownies 350°F (177ºC) 3 3 25°F (14ºC) lower than 9 to 23 oz. Follow recipe or recipe or package directions

package directions

Drop Cookies 375°F (190ºC) 3 & 5 2, 4, 6 or 350°F (177ºC)

8 to 10 min. all six racks 8 to 12 min.

Bar Cookies Mix Follow package 3 3 25°F (14ºC) lower than

directions recipe or package directions

Refrigerated Follow package 3 & 5 1,3,5 25°F (14ºC) lower than Cookie Doughs directions package directions

Desserts

Fruit Desserts Follow recipe 3 3 25ºF (14ºC) lower than

directions recipe directions

Cream Puffs 400°F (204ºC) 2 3 375°F (190ºC)

35 to 40 min.

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S Oven Care and Use Manual Oven Operation

Bake and Convection Chart

FOOD ITEM BAKE RACK POSITION CONVECTION

Temp. / Time Bake | Convection Temperature / Time

Pies

2 Crust Fruit 425°F (218ºC) 1 1 400°F (204ºC) Scratch 35 to 50 min* 40 to 50 min.

Frozen Follow package 1 1 25°F (14ºC) lower than

directions package directions

Custard Type 425°F (218ºC) 2 2 400°F (204ºC) Pumpkin 15 minutes, 15 minutes, Scratch then 350°F (177ºC) then 325°F (163ºC)

45 to 50 min. 35 to 40 min.

Frozen Follow package 2 2 50°F (28ºC) lower than

directions package directions

Meringue (top) 350°F (177ºC) 2 2 325°F (163ºC)

20 to 25 min. 20 to 25 min.

Nut Pies 375°F (190ºC) 2 2 350°F (177ºC)

45 to 50 min. 35 to 45 min.

Pie Crusts

Graham Cracker 375°F (190ºC) 350°F (177ºC)

8 to 10 min. 2 2 10 to 12 min.

Pastry -Scratch 450°F (246ºC) 425°F (218ºC)

10 to 12 min. 2 3 8 to 10 min.

Pastry Refrigerated 450°F (232ºC) 2 3 425ºF (218ºC) 9 to 11 min. 8 to 10 min.

Pastry - Frozen Follow package 2 3 375°F (190º) directions

* Scratch pies based on 9" diameter aluminum pie pan

For browner, flakier pie crusts:

• Use a dark metal pie pan, or

• Use a shiny aluminum pie pan placed on a small cookie sheet pre-heated in the oven.

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S Oven Care and Use Manual Oven Operation

Convection Roast Techniques

CONVECTION ROAST MODE

The heat for convection roasting comes from the third element at the back of the oven and from the lower bake element. This mode uses a fan, surrounded by the element, to circulate the heat throughout the oven. The combination of bottom heat and convection heat produces a deeper, brown roast and crispier poultry skin than Bake. This accelerated air movement allows for roasting at a 25° to 50°F temperature reduction from a standard bake setting. Generally speaking, the longer the cooking time the greater the time savings.

Meats Recommended for Convection Roast Mode:

Beef Roasts Lamb Poultry - Turkey, Chicken, Cornish Game

Hens Pork Roasts Veal Roasts

(14º to 28ºC)

General Guidelines

• Use low sided pans for roasting. Allow as much of the circulating heat as possible to reach the food without restriction by high sided pans.

• The 2-piece broil pan is suitable for Convection Roast.

• Cook only tender cuts of meats listed above in this mode. Other less tender cuts of meat benefit from long, slow, moist cooking in a covered pan.

• See Convection Roasting Charts on Pages 18 and

19.

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S Oven Care and Use Manual Oven Operation

Meat Roasting Chart

*Oven Temperatures have been reduced by 25º.

FOOD ITEM CONVECTION ROAST CARVING

(Weight Range) Minutes per lb. / Temperature* TEMPERATURE

Beef

Standing Rib 23 to 28 min. at 300°F (149ºC) Med. Rare – 145°F (63ºC) 4 to 6 pounds 28 to 32 min. at 300°F (149ºC) Med. – 160°F (71ºC)

32 to 37 min. at 300°F (149ºC) Well – 170°F (77ºC)

Standing Rib 20 to 24 min. at 300°F (149ºC) Med. Rare - 145°F (63ºC) 6 to 8 pounds 25 to 29 min. at 300°F (149ºC) Med. – 160°F (71ºC)

29 to 33 min. at 300°F (149ºC) Well – 170°F (77ºC)

Rolled Rib 28 to 31 min. at 325°F (163ºC) Med Rare – 145°F (63ºC) to 4 pounds 32 to 35 min. at 325°F (163ºC) Med – 160°F (71ºC)

36 to 38 min. at 325°F (163ºC) Well – 170°F (77ºC)

5 to 7 pounds 24 to 28 min at 325°F (163ºC) Med Rare – 145°F (63ºC)

29 to 31 min at 325°F (163ºC) Med. – 160°F (71ºC) 34 to 36 min. at 325°F (163ºC) Well – 170°F (77ºC)

Boneless Sirloin, Rump, 25 to 35 min. at 300°F (149ºC) 145° to 170°F (63º to 77ºC Tri-tip 3 to 6 pounds

Meatloaf I to 2 bs.

40 to 50 min. total time at 325°F (163ºC)

160°F (71ºC)

Lamb

Leg 4 to 8 pounds 24 to 30 min at 325°F (163º) 145ºF (63ºC)

Pork

Loin 1 to 2 Ibs. 37 to 43 min. at 325°F (163º) 160°F (71ºC) 3 to 5 pounds 33 to 37 min. at 325°F (163º)

Boneless, 30 to 37 min. at 325°F (163º) 160ºF (71ºC) Picnic Shoulder 3 to 5 pounds

**Ham Half (Fully cooked) 15 to 19 min @ 325°F (163º) 140ºF (60ºC)

5 to 7 pounds Follow directions on can

**Canned 3 to 5 pounds 130ºF (54ºC)

Veal

Loin roast (bone in) 35 to 40 min. at 325°F (163º) 160ºF (71ºC) 2 to 4 pounds

** Ham prepared with Convection Roast may be covered for juicier results or prepared in the Bake mode.

Techniques

• Roast meats on rack position 2 (larger cuts) or rack 3 (smaller cuts).

• Use the 2-piece broil pan that comes with the oven. Place roast directly on top of grill for better browning.

• If using a meat thermometer to cook meat to a desired temperature, food is done approximately 5°F (3ºC) less than the desired carving temperature. Insert the thermometer into the center of the thickest part of the roast not touching fat or bone. Meats with bone cook somewhat faster per pound than boneless.

• After roasting, allow meat to stand loosely covered with foil for 10 to 15 minutes before carving.

• Some cuts of meat need long slow cooking and are best done covered using the Bake mode.

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S Oven Care and Use Manual Oven Operation

Poultry Roasting Chart

*Oven Temperatures have been reduced by 25º.

FOOD ITEM CONVECTION ROAST CARVING

(Weight Range) Minutes per lb. / Temperature* TEMPERATURE

Turkey

8 to 15 pounds Unstuffed 8 to 15 min. @ 325°F (163ºC) For all turkeys 8 to 15 pounds Stuffed 9 to 16 min. @ 325°F (163ºC) Thigh – 175° to 180°F

(79º to 82ºC)

Breast – 170°F (77ºC) 8 to 24 pounds Unstuffed 7 to 11 min. @ 300°F (149ºC) Stuffing – 165°F** (74ºC) 8 to 24 pounds Stuffed 9 to 12 mln. @ 300°F (149ºC)

Turkey Roast

Boneless, 3 to 6 pounds 22 to 29 min. @ 350°F (177ºC) 170°to 175°F (77º to 79ºC)

Turkey Breast

Whole 4 to 6 pounds 16 to 21 min. @ 325°F (163ºC) 170°to 175°F (77º to 79ºC) with bone

Chicken

Unstuffed 18 to 21 min. @ 350°F (177ºC) 175° to 180ºF (79º to 82ºC) Stuffed 19 to 22 min. @ 350°F (177ºC) 175° to 180ºF (79º to 82ºC)

Chicken, Halves

2-1/2 to 4 lbs. each 20 to 25 min. @ 350°F (177ºC) 175° to 180ºF (79º to 82ºC)

Chicken Pieces Total Time: 60 minutes

@ 375°F (177ºC) 175° to 180ºF (79º to 82ºC)

Cornish Game Hens

Stuffed 40 to 50 min. total time @ 375°F 175° to 180°F (79º to 82ºC)

Unstuffed 45 to 55 min. total time @ 375°F 175° to 180ºF (79º to 82ºC)

**If stuffing temperature is not 165°F (74ºC) when turkey is done, remove stuffing to casserole and continue to cook stuffing.

Techniques

• Roast poultry on rack position 2 or rack position 3. For very large turkeys use rack position 1.

• Use the 2-piece broil pan that comes with your oven. Place poultry directly on top of the grid for better browning. Place turkeys larger than 20 pounds on a rack in the lower part of the broil pan.

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

(190ºC)

• Do not truss the legs of an unstuffed bird.

• Shield ends of legs, wing tips, bony parts of the breast and any thinner parts with foil during the first half of the roasting to prevent over cooking.

• For juicer breast meat, start breast side down. Shield only the legs, wings and thin parts.

• Check 30 minutes before the estimated minimum roasting time for doneness. Juices will run clear and the drumstick (on whole birds) will move freely when poultry is done.

• Roasting bags are suitable to use in this mode.

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S Oven Care and Use Manual Oven Operation

Broil Techniques

BROIL MODE

Broiling is cooking with intense heat radiated from the upper element of the oven which produces excellent results in both cooking and top browning. This method sears the outer layer of the food.

Foods Recommended for Broil Mode:

Appetizers Fish Fillets Meat (tender, such as steaks or chops) Poultry Pieces Top Browning (Breads, Casseroles)

General Guidelines

• Start with cold meat directly from the refrigerator.

• Slash the outside fat around the edges of the meat to keep it from curling.

• Place the rack in the desired position, before turning on the oven.

• Check the Broil Chart on Page 22 for the best rack position to use for the particular type and thickness of food being broiled.

• Most broiling is done on rack 5 or 6. If the outside browns too quickly, reduce the broil setting or lower the rack position.

• Most food needs to be turned over only once, after half the total cooking time. Chicken pieces and halves need to be turned over after more than half the total cooking time. Start chicken with skin side down.

• Use TIMER 1 or 2 to set reminder time to turn food.

Do not preheat the broiler. Foods broil best

starting with a cold oven. Leave the door closed. Closed door broiling gives a deep char to the tops of food.

• If the oven is hot from previous cooking, cool it before broiling, for best broiling results.

Utensils

Use the two piece broil pan and grid provided with the oven. The slotted grid allows the meat fat to drip into the lower pan which minimizes spattering of fat. DO NOT cover the slotted grid (top) with aluminum foil. However, the bottom pan may be lined with foil.

Use metal or glass-ceramic bakeware (Corning™) when top browning casseroles, main dishes, or bread.

DO NOT use heatproof glass (Pyrex™) or pottery. This type of glassware cannot withstand the intense heat of the broil element.

Avoid setting the broil pan on the opened oven door.

During cooking, open the oven door carefully as there will be an accumulation of smoke and steam released into the cooler air in the kitchen.

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S Oven Care and Use Manual Oven Operation

Broil

BROIL

STOP

SETTING THE OVEN TO BROIL

For Broil Techniques and rack positions, see Pages 20 and 22. For Broil timings see Chart on Page 22.

TO SET BROIL:

COOK

TIME

TIMER 1 TIMER 2

OVEN

CLOCK

LIGHT

BAKE

BROIL

CONVECTION

OFF

SELF

CLEAN

CONVECTION

ROAST

WHAT YOU WILL DO

1. Touch BROIL.

2. While BROIL flashes, touch a number

pad and HI broil is selected.

After 5 seconds the BROIL stops flashing and ON appears.

WHAT YOU WILL SEE

TO SET A LOWER BROIL TEMPERATURE: (Optional)

WHAT YOU WILL DO

Follow steps 1 and 2 above. Immediately after HI is displayed, touch 500 for Medium Broil or 450 for Low Broil. Example: 4, 5, 0 selects 450°F. (450°F = 232°C and 500°F = 260°C)

After 5 seconds the BROIL mode will automatically start.

WHAT YOU WILL SEE

BROIL

HIHI

BROIL

HIHI

BROIL

450450

450°

450450

450°

450450

BROIL

TO STOP BROILING OR TO TURN THE OVEN OFF:

WHAT YOU WILL DO

Touch OFF for oven being used. The mode disappears, showing time remaining on Timer (if in use) or the Time of Day.

Note: If more than 5 seconds elapse between touching the BROIL pad and the number pad, the oven is not set and it will return to the previous display. If more than 5 seconds elapses between touching each number to complete a lower broil setting, 3 beeps will sound and display will briefly show Err before going blank.

Page 21

WHAT YOU WILL SEE

3030

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S Oven Care and Use Manual Oven Operation

Broiling Chart

See Broil Techniques, Page 20.

FOOD ITEM RACK POSITION BROIL TOTAL COOKING TIME

Thickness (Position from Bottom) SETTING

Beef Steaks

6 Hl 550°F Med. Rare – 7 to I I min.

3/4" to l” (290ºC) Med. – 8 to l2 min.

Well – 9 to 14 min.

5 Hl Med. Rare – 16 to 22 min.

1-1/4" to 1/2" Med. – 22 to 25 min.

5 Hl Well – 26 to 32 min.

Breads

3/4" to l” English Muffins 6 H1 4 to 6 min. Garlic Toast

Chicken

Pieces/ Halves 4 or 5 LO 450°F 30 to 45 min.

(272ºC)

Franks

Hot Dogs (Whole) 6 H1 4 to 5 min. Polish Sausage 6 H1 7 to 9 min. (cut in half)

Fish

1/2" to 1" 5 or 6 MED 500°F 8 to 12 min.

(260ºC)

Ground Beef

Patties 6 Hl Med. Rare – 8 to 12 min. 3/4" to 1" Med. – 9 to 14 min.

Well – 10 to 15 min.

Ham Steak

1/2" 6 H1 7 to 11 min. 1" 6 H1 12 to 15 min.

Lamb Chops

1/2" to 1" 6 Hl Med. – 12 to 17 min.

Well – 15 to 20 min.

1-1/4" to 1-1/2" 6 MED 500°F Med. – 21 to 27 min.

(260ºC) Well – 27 to 33 min.

Pork Chops

1/2" to 1" 6 MED 500°F WelI – 18 to 25 min.

(260ºC)

Techniques:

• Do not preheat the broiler. Foods broil best starting with a cold oven. Leave the door closed. Closed door broiling gives a deep char to the tops of food.

• If the oven is hot from previous cooking, cool it before broiling, for best broiling results.

• Use caution when opening the oven door as there will be an accumulation of smoke and steam released into the cooler air in the kitchen.

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S Oven Care and Use Manual Oven Operation

Timed Cooking

COOK

TIME

STOP

COOK

TIME

TIMER 2

TIMER 1

OVEN

CLOCK

LIGHT

Note: This example is for a double oven. Other oven controls may look slightly different. Use this function to have the clock automatically turn off the oven.

Note: Food left in the oven, after the oven has turned off, may overcook.

The Timed Cooking functions use the clock to automatically turn off the oven. Food left in the oven after it has turned off may overcook.

TO START NOW AND STOP AUTOMATICALLY:

Note: Before using timed cooking, make sure the clock is set to the correct time of day (See Page 6).

WHAT YOU WILL DO

1. Touch BAKE or CONVECTION or CONVECTION ROAST

BAKE

CONVECTION

UPPER OVEN

BAKE OFF

BROIL

CONVECTION

WHAT YOU WILL SEE

CONVECTION

SELF

CLEAN

ROAST

LOWER OVEN

BAKE OFF

BROIL

CONVECTION

CONV

SELF

CLEAN

CONVECTION

ROAST

2. While mode flashes, touch number pads to select desired oven temperature (200° to 550°F). Example: touch 3, 2, 5 for 325°F.

After 3 seconds the oven starts heating.

3. Touch COOK TIME

4. While mode flashes, touch number pads 1, 3, 0 to set 1 hour, 30 minutes.

Enter cooking time from 5 minutes to 11 hours and 55 minutes.

After 3 seconds the Time of Day (4:15) will reappear.

When oven is preheated, the display will show Time of Day, oven temperature, oven and TIMED. If you touch STOP TIME, the time the oven will turn off displays momentarily and then returns to the Time of Day.

325325

325°

325325

CONV

100100

100°

100100

CONV

PREHEAT

0000

TIMED

COOK

OVEN

H R

3030

TIMED

OVEN

1515

TIMED

OVEN

2222

TIMED

OVEN

100100

100°

100100

CONV

100100

100°

100100

CONV

PREHEAT

100100

100°

100100

CONV

PREHEAT

325325

325°

325325

CONV

PREHEAT

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S Oven Care and Use Manual Oven Operation

Timed Cooking (continued)

COOK

TIME

COOK

TIME

TIMER 1 TIMER 2

CLOCK

TO START AND STOP AUTOMATICALLY:

Note: Before using Timed Cooking, make sure the clock is set to the correct Time of Day.

WHAT YOU WILL DO

1. Follow preceding steps 1- 4, on Page 23.

2. Touch STOP TIME. STOP, OVEN and TIME flash. The current STOP TIME, 5:45, appears.

3. While mode flashes, touch the number pads. Example: 6,3,0 selects 6:30. Time can be set up

from 5 minutes to 11 hours and 55 minutes in the future, including the COOK TIME previously entered.

The display will briefly show the Delay Start Time and then automatically return to the Time of Day, (example: 4:15) while indicating the oven is in a timed delay mode.

The oven will turn on automatically at 5:00 and the cook time will begin to count down. Time of Day will be in the display. The oven will cook for 1 hour and 30 minutes and shut off automatically at 6:30.

Touching Cook Time will cause the remaining cook time to momentarily reappear in the display. When cooking is done, the oven will shut off automatically, a chime will sound 4 times and End will appear in the display.

STOP TIME

OVEN

LIGHT

STOP

TIME

STOP

DELAY

WHAT YOU WILL SEE

1515

TIMED

OVEN

4545

3030

0000

ndnd

1515

OVEN

TIMED

OVEN

TIMED

OVEN

TIMED

OVEN

TIME

STARTDELAY

CONVECTION

BAKE

BROIL

CONV

CONVECTION

325325

325°

325325

325°

325325

325°

325325

325°

325325

100100

100°

100100

CONVECTION

OFF

SELF

CLEAN

ROAST

PREHEAT

Notes:

1. To check a COOK TIME or STOP TIME,

touch the pad. Time programed will show briefly and then Time of Day reappears in the display.

2. When cooking is done, the oven will shut off

automatically. A chime will sound 4 times and

End will appear in the display. If oven OFF is not touched, End will remain in the display and one chime will sound every 60 seconds for 10 minutes.

3. While using Timed Cooking in the oven, the

other sections can be used simultaneously.

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S Oven Care and Use Manual Oven Operation

Timed Cooking (continued)

TO CANCEL A TIMED COOK:

WHAT YOU WILL DO

1. Touch OFF pad. Time of Day displays.

TO CANCEL THE TIMED FUNCTION ONLY:

WHAT YOU WILL DO

1. Touch and hold COOK TIME for 5 seconds. The oven will start immediately. The display will show 100° (38ºC) and will count up in 5° (1ºC) increments until the selected temperature is displayed.

Child Lockout

COOK

TIME

COOK

TIME

TIMER 1 TIMER 2

CLOCK

STOP TIME

OVEN LIGHT

STOP

TIME

WHAT YOU WILL SEE

5:455:45

5:45

5:455:45

WHAT YOU WILL SEE

100100

100°

100100

CONV

BAKE

BROIL

CONVECTION

PREHEAT

OFF

SELF

CLEAN

CONVECTION

ROAST

5:455:45

5:45

5:455:45

The oven has a provision for locking the control panel in the OFF position. This mode prevents accidentally turning on the oven while cleaning the control panel or from a child playing with the pads. Oven modes which are locked OFF are BAKE, CONVECTION, CONVECTION ROAST, BROIL and CLEAN for both ovens, if a double oven is being used. The modes which can always be used regardless of a lockout are: TIMER 1 or 2, CLOCK, and the oven LIGHT.

If an oven function is being used, the controls cannot be locked off.

TO SET CHILD LOCKOUT:

WHAT YOU WILL DO

Touch and hold the COOK TIME pad and the STOP TIME pad simultaneously for 4 seconds.

The indicator word OFF will appear and remain in the display for 15 seconds. If someone touches an oven function pad, the indicator word OFF will again appear for 15 seconds.

TO CANCEL CHILD LOCKOUT:

WHAT YOU WILL DO

Touch and hold the COOK TIME pad and the STOP TIME pad simultaneously for 4 seconds.

ADN THE

WHAT YOU WILL SEE

OFFOFF

3030

WHAT YOU WILL SEE

3030

OFF

OFFOFF

OFF

OFFOFF

OFF will appear in the display briefly and then disappear.

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S Oven Care and Use Manual Oven Cleaning and Care

Self-Cleaning The Oven

The lower oven features a pyrolytic self-cleaning mode. When set into the CLEAN mode, the oven reaches a high temperature that burns off the food soil.

• As a safety feature, the oven door locks during SELFCLEAN to protect you from very high temperatures. Do not try to open the door during self clean.

• 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 oven is set for a clean cycle.

• The microwave oven and warming drawer can be used while the oven is in the SELF CLEAN mode.

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, outer window frame, oven front frame and oven cavity edges (shaded areas below). They do not get hot enough during the cleaning cycle for soil to burn away. Use a soapy sponge or scrubber sponge that is safe for glass. Do not rub the gasket.

2. Wipe up large overspills and grease with paper towels. Gently lift up Bake element if necessary.

3. Remove all utensils.

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 29.

5. Be sure the light is turned off on the control panel and the bulb and glass cover are in place, see Page 30.

6. Heat and odors are normal during the Self-Cleaning cycle.

7. CONFIRM THAT THE

Keep the kitchen well-ventilated.

OVEN DOOR LOCKS and WILL NOT OPEN before starting the SELF-CLEAN mode.

If the door does not lock,

do not run self-clean; phone 800/735-4328.

AFTER SELF-CLEAN

• At the end of the CLEAN cycle, some gray ash may

remain 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 glass in the oven door cool completely before wiping up any ash left from the clean cycle.

Hand-clean front frame

Gently lift up Bake element to wipe up ashes after Self-Clean

Hand-clean door around edge

STOP

COOK

TIME

TIMER 1 TIMER 2

OVEN

CLOCK

LIGHT

➥

Oven Control Panel

Page 26

OFF

BAKE

SELF

BROIL

CLEAN

CONVECTION

ROAST

Remove oven racks

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

Hand-clean window and frame before setting oven to Self-Clean

DO NOT hand-clean gasket

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S Oven Care and Use Manual Oven Cleaning and Care

Self-Cleaning The Oven

STOP

COOK

TIME

TIMER 1 TIMER 2

OVEN

CLOCK

LIGHT

TO START SELF-CLEANING IMMEDIATELY:

BAKE

BROIL

CONVECTION

OFF

SELF

CLEAN

CONVECTION

ROAST

SELF

CLEAN

WHAT YOU WILL DO

Read and follow

1. Close oven door and touch CLEAN

2. While CLEAN flashes, touch

It will automatically set the oven cleaning mode for 3 hours – normal soil. After 3 seconds, the flashing will disappear, the ON indicator glows, the door will auto-latch and self-clean mode is programed.

To Adjust Clean Time (optional)

If a shorter or longer time is desired, Follow steps 1 and 2 and when 3:00 flashes, touch 2, 0, 0 (2 hours – light soil) or 4, 0, 0 (4 hours – heavy soil).

After the Self-Cleaning cycle ends or is canceled:

Time of Day (if a timer is not in use) displays.

TO DELAY THE START OF SELF-CLEANING AND TURN OVEN OFF AUTOMATICALLY:

1. Follow steps 1 through 2 above.

3. Touch STOP TIME. If the Time of Day is 2:00 the STOP TIME would

be 5:00.

SELF-CLEANING INSTRUCTIONS

any number pad.

WHAT YOU WILL DO

on Page 26.

WHAT YOU WILL SEE

H R

TIME

0000

WHAT YOU WILL SEE

0000

TIMESTOP

CLEAN

OVEN

TIMED CLEAN

OVEN

TIMED CLEAN

OVEN LOCK

CLEAN

OVEN

LOCK

4. Touch 6, 0, 0 (to change the stop time to six o’clock).

After 4 seconds the program will automatically set. Display will briefly show time Self-Cleaning will start. Display will revert to the Time of Day, and indicate a Delay

Self-Cleaning program.

Notes:

1. If more than 4 seconds elapses between touching the

CLEAN pad and touching a Number pad, the oven is not set and Time of Day will automatically return to the display.

2. To check time remaining in self-clean cycle, touch SELF CLEAN. Display will briefly show the stop time and then return to Time of Day.

3. To check time of day that oven will shut off, touch STOP TIME.

0000

START

DELAY

0000

DELAY

4. To check Delayed Start and Stop time, touch STOP TIME.

Display will cycle through Stop Time and Start Time before returning to Time of Day.

5. If door is open, “door” will be displayed and a signal will beep for 4 seconds before returning to Time of Day. Self-Clean mode cannot be selected if oven door is open.

Page 27

TIMED CLEAN

OVEN LOCK

TIMED CLEAN

OVEN LOCK

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S Oven Care and Use Manual Oven Cleaning and Care

Oven Care

STOP

COOK

OFF

BAKE

TIME

How to use the Oven Cleaning Chart

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

2. Find the part name in the chart.

• Use the cleaning method in the left column if the oven is black or white.

• Use the cleaning method in the shaded column if the oven is stainless steel.

3. Match the letter with the cleaning method on Page 29.

TIME

TIMER 1 TIMER 2

Oven Control Panel

OVEN

CLOCK

LIGHT

➥

SELF

BROIL

CLEAN

CONVECTION

ROAST

8 9

Part

Door Frame

Interior Door Window

Removable Oven Racks

Side Trim

Cleaning Method

Stainless

Blk / Wht Steel

Oven Oven

Part

Seal (Gasket)

Interior Oven Door

Door Handle

Door Vent Trim

Cleaning Method

Stainless

Blk / Wht Steel

Oven Oven

D or G

13 14

Control Panel Trim

Control Panel

Oven Cooling Vents

Oven Front Frame

Oven Cavity

C, G

Door Front

Vent Trim (below door)

Broil Grid Top

Broil Pan Bottom

C & G

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S Oven Care and Use Manual Oven Cleaning and Care

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

clean, soft cloths, sponges or paper towels.

• 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.

26 27

PART

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

Plated

Ami

, Comet®, Ajax®, Brillo® or S.O.S.® pads as directed. Easy Off® or Dow® Oven Cleaners

CLEANING METHOD

, Bon-

(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.

B Fiberglass DO NOT HAND CLEAN GASKET. LEAVE AS IS.

Knit

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

Formula 409® to remove grease spatters.

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

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

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

use a moistened sponge/towel on hot porcelain. 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 (hairlike lines) with age due to exposure from heat and food soil.

F Reflective BEFORE SELF-CLEANING, clean with detergent and a plastic scrubber, or gently use

Glass Interior door Window

new Brillo or S.O.S.® steel wool pads. Wipe thoroughly with a clean moistened sponge to remove residue. Repeated scrubbing with Brillo® or S.O.S® pads will scratch glass. Do not use S.O.S® scrubber sponges unless specified safe for glass.

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.

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S Oven Care and Use Manual Oven Maintenance

Do-It-Yourself Maintenance

REPLACING THE OVEN LIGHT

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.

AVERTISSEMENTS:

Pour empêcher le choc électrique et/ou la blessure personnelle:

• Avant de remplacer l'ampoule, soyez certain l'interrupteur d'éclairage automatique sur le cadre du four est déprimé.

• Ne pas faire fonctionner le four sauf si la couverture d'éclairage est solidement dans sa place.

• L'ampoule d'Halogène ALLUMÉE de vient CHAUDE immediatement.

• Soyez certain que le four et l'ampoule sont frais.

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 knife

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

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.

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

5. Remove the glass lens cover.

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

Light Bulb

Light

Socket

Lens Cover

CAUTION:

If the light cover is damaged or broken, do not use the oven until a new cover is in place.

ATTENTION:

Si la couverture d'éclairage est endommagée, ou cassée, ne pas utiliser le four jusqu' à une nouvelle couverture est en place.

Page 30

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.

8. Press down to seat the bulb.

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

10. Turn on circuit breaker.

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S Oven Care and Use Manual

Do-It-Yourself Maintenance

24 HOUR CLOCK OR

CENTIGRADE FORMAT

Your oven has been preset to a 12 hour clock format and F° temperature. Two people will be needed to change the clock to a 24 Hour format or a temperature to C°.

1. Turn electric power to the oven OFF at the circuit breaker.

2. While touching either TIMER 1 or TIMER 2 pad, turn power on at breaker. Number 12 and F will appear in the clock window. Release TIMER pad.

3. Touch BAKE pad and 24 replaces 12 in the clock window. This will toggle with repeated touches of Bake.

4. Touch BROIL pad and C replaces F. These will toggle with repeated touches of Broil.

5. To complete the change, touch OFF pad.

6. Set the correct Time of Day, see Page 6.

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S Oven Care and Use Manual Oven Maintenance

Do-It-Yourself Maintenance

Removing 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 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.

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 front frame as far as they will go (see illustration below).

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

3. Raise the oven door and make sure that it fits evenly with the front sides.

WARNING:

With the door off, never release the levers and try to close the hinges. Without the weight of the door, the powerful springs will snap the hinges closed with great force.

AVERTISSEMENT:

Avec la porte enlevée, ne jamais délivrer les leviers et essayer de fermer les charnières. Sans le poids de la porte, les ressorts puissants casseront les charnières fermées avec une grande force.

DOOR HINGE

Raise Clip to "Locked Position" to Remove Door

Lower Clip After Door is Replaced

Latch Hinge

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S Oven Care and Use Manual

Do-It-Yourself Maintenance

Oven Maintenance

OVEN TEMPERATURE CALIBRATION

Your oven has an electronic thermostat which accurately maintains the selected temperature. However, if foods generally over brown or under brown in the cooking time given in your recipe, you have the option to recalibrate the oven. This is done by using the BAKE mode and number pads for the lower oven.

To recalibrate your oven:

1. Touch Bake and then any number between 500° to 550°F or 260° to 290°C.

2. Touch and hold Bake for 3 to 4 seconds. The display will show 00º for 4 to 5 seconds.

Signals and Control Panel Display

Window Display Area Shows the Following:

• Time of Day

• Countdown of time remaining when using timed mode.

• Temperature of oven as it rises to reach programed temperature and the set temperature once it is reached.

• Recall programed temperature or time when Clock, Bake, Convection, Convection Roast, Broil, Timer 1 or Timer 2, Start Time, and Stop Time are touched.

• Rounding of display numbers. Temperature ranges from 100° to 550°F (38º to 290ºC) and can be set at any number in that range. In the Fahrenheit display, the display will round to the closest 5°F, Example: 348° will round the temperature to 350°F.

• 1 and 2 to show which Timer is set.

3. Enter desired temperature from plus or minus 0° to 35°F in 5°F increments (0° to 21°C in 3°C increments).

4. By touching Broil repeatedly, it will toggle between positive and negative degrees (–) for the increment entered.

5. Press OFF to exit this calibration mode or it will disappear automatically in 5-6 seconds.

Notes:

1. You can verify your new calibration by repeating the above procedure.

2. If you first put in -5°F and then want to drop the temperature an additional -5°F, put in -10°F the second time you recalibrate. The numbers entered are not cumulative.

Clock / Timer Priorities:

• Timers have the first priority in the window display. If a timer is in use the clock can only be viewed by touch the CLOCK pad.

• If two timers are being used, the one with the shortest time will have the priority. If is in use with 10 minutes remaining and TIMER 2 is in use with 5 minutes remaining, TIMER 2 will be displayed. The Day may be viewed by touching the TIMER 2 or CLOCK pad. display briefly and then return to TIMER 2 countdown.

Chimes / Beeps

• A chime sound is used to designate feedback for programing, the end of a timing or cooking operation.

• A beep sound is used to designate an incorrect entry, door is open when set for a Self-Clean mode, or as a fault indicator.

TIMER 1

or the Time of Day will

or the Time of

TIMER 1

IF CONNECTING TO 208/120 VOLTS

This oven can be connected to a 208/120 volt or 240/120 volt power source. When connected to a 208/120 volt power source, optimum results are achieved in Bake, Convection Bake and Convection by preheating the oven. Do not preheat the oven in Broil. In Convection Roast it is not necessary to preheat. All timings may be longer than those shown in the Baking Charts.

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S Oven Care and Use Manual Oven Maintenance

Solving Baking Problems

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, shape and material of baking utensils directly affect the baking results, the best solution may be to replace old baking utensils that have darkened and warped with age and use. Check the Baking Charts on Pages 14 to16 for the correct rack position.

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 don't brown on bottom • Using shiny steel pans. or have soggy crust • Oven not preheated.

• Incorrect rack position.

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.

• Crust edge not shielded with aluminum foil.

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S Oven Care and Use Manual Oven Maintenance

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 between digits. Example: 4, 0, 0.

F-1 to F-9, FC, FF, F- or Fr Touch OFF or turn power off at the circuit breaker, wait 3 minutes and turn flash in the display it back on. If condition persists, note the code number and call an authorized

servicer.

F-7 This is caused by close contact to the control panel for more that 32 seconds,

such as someone leaning against the controls or objects hanging in front of controls. Follow previous solution.

Clock and timer Make sure there is proper electrical power to the oven. do not work See the CLOCK and TIMER sections on Pages 7 & 8.

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

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

Check the circuit breaker or fuse box to your house.

Oven light does Replace or reinsert the light bulb if loose or defective. See Page 30. not work Touching the bulb with your fingers may cause the bulb to burn out quickly.

Oven light does not work if CLEAN mode is set.

Oven temperature is The oven thermostat needs adjustment. See the OVEN TEMPERATURE too hot or too cold CALIBRATION in Do-It-Yourself Maintenance, Page 33.

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

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

The 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 with soft or liquid centers should be wiped up

before starting the clean cycle. See Self-Cleaning the Oven, Pages 26 and 27.

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.

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S Oven Care and Use Manual

Notes

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Page 39

S Oven Care and Use Manual Warranty

Thermador® Built-In Oven Warranty

Models: SCD302 • SCD272 • SC302 • SC301 • SC272

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.

• 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.

WARRANTY APPLICATIONS

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

The location of the serial tag on the product can be seen inside the cooling vents on the right-hand side. See Item 12 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 35.

Model Number:

Serial Number:

Date of Installation or Occupancy:

Page 40

We reserve the right to change specifications or design without notice. 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 phone (775) 833-3600. Use code #8030.

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