Whirlpool GBS309PVB02, GBS279PVS02, GBS279PVB00, GBD309PVQ02, GBD279PVB02 Owner’s Manual
...
BUILT-INELECTRIC
CONVECTIONOVEN
For questions about features, operation/performance,
parts, accessories or service, call: 1-800-253-1301
or visit our website at www.whirlpool.com
In Canada call 1-800-807-6777 or visit our website at
www.whirlpoola pplia nces.ca
#
FOURELECTRI,QUE
ENCASTREA
CONVECTION
I+'_ ÷- I _I ='=
Pour des questions b.propos des caract6ristiques, du fonctionnement/
rendement, des pi_ces, des accessoires ou du service, composez le :
Table of Contents/Table des matieres .................. 2
1-800-807-6777 ou visitez notre site Web
www.whirlpoola pplia nces.ca
W10192042A
Models/ModUles
GBS279, GBS309, GBD279, GBD309
TABLEOFCONTENTS
OVEN SAFETY ................................................................................ 2
ELECTRONIC OVEN CONTROL ................................................... 4
Displays ........................................................................................ 4
Start .............................................................................................. 4
Lower Oven Off/Cancel, Upper Oven Off Cancel
and Cancel Off ............................................................................. 4
Clock ............................................................................................ 4
Tones ............................................................................................ 5
Fahrenheit and Celsius ................................................................. 5
Timer ............................................................................................. 5
Control Lock ................................................................................. 5
Oven Temperature Control .......................................................... 5
OVEN USE ....................................................................................... 6
Aluminum Foil............................................................................... 6
Positioning Racks and Bakeware ................................................ 6
Bakeware ...................................................................................... 7
Oven Vent ..................................................................................... 7
Meat Thermometer ....................................................................... 7
Sabbath Mode .............................................................................. 8
Baking and Roasting .................................................................... 9
Maxi and Econo Broiling .............................................................. 9
Convection Cooking ................................................................... 10
Convection Bake ........................................................................ 10
Convection Roast ....................................................................... 11
Convection Broil ......................................................................... 12
Convect Full Meal ...................................................................... 12
Convect Conversion ................................................................... 13
Proofing Bread (single or upper ovens only) ............................. 14
Timed Cooking ........................................................................... 14
OVEN CARE .................................................................................. 15
Self-Cleaning Cycle .................................................................... 15
General Cleaning ........................................................................ 16
Oven Lights ................................................................................ 17
Oven Door .................................................................................. 17
TROUBLESHOOTING .................................................................. 18
ASSISTANCE OR SERVICE ......................................................... 19
WAR RANTY .................................................................................. 20
TABLEDESMATIERES
SleCURITle DU FOUR ................................................................... 21
TABLEAU DE COMMANDE leLECTRONIQUE ........................... 22
Affichages ................................................................................... 22
Mise en marche .......................................................................... 22
Annulation/arr6t du four inferieur, Annulation/arr6t
du four superieur et annulation arr6t .......................................... 22
Horloge ....................................................................................... 22
Signaux sonores ......................................................................... 23
Fahrenheit et Celsius .................................................................. 23
Minuterie ..................................................................................... 23
Verrouillage des commandes ..................................................... 24
Commande de temperature du four .......................................... 24
UTILISATION DU FOUR ............................................................... 24
Papier d'aluminium ..................................................................... 24
Positionnement des grilles et des ustensiles de cuisson .........24
Ustensiles de cuisson ................................................................ 25
#vent du four .............................................................................. 25
Thermometre h viande ............................................................... 25
Mode Sabbat .............................................................................. 26
Cuisson au four et r6tissage ...................................................... 27
Cuisson au gril maximum et economique ................................. 27
Cuisson par convection ............................................................. 28
Cuisson au four par convection ................................................. 29
R6tissage par convection .......................................................... 29
Cuisson au gril par convection ................................................... 30
Repas complet par convection .................................................. 31
Conversion de la temperature de convection ............................ 31
Levee du pain ............................................................................. 33
Cuisson minutee ......................................................................... 33
ENTRETIEN DU FOUR ................................................................. 34
Programme d'autonettoyage ..................................................... 34
Nettoyage gen6ral ...................................................................... 35
Lampes du four .......................................................................... 36
Porte du four ............................................................................... 36
DI_PAN NAG E................................................................................. 37
ASSISTANCE OU SERVICE ......................................................... 38
GARANTIE ..................................................................................... 39
OVENSAFETY
Your safety and the safety of others are very important.
We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety
messages.
This is the safety alert symbol.
This symbol alerts you to potential hazards that can kill or hurt you and others.
All safety messages will follow the safety alert symbol and either the word "DANGER" or "WARNING."
These words mean:
You can be killed or seriously injured if you don't immediately
follow instructions.
You can be killed or seriously injured if you don't follow
instructions.
All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you what can
happen if the instructions are not followed.
2
iMPORTANT SAFETY iNSTRUCTiONS
WARNING: To reduce the risk of fire, electrical shock,
injury to persons, or damage when using the oven, foIRow
basic precautions, including the following:
[] Proper Installation - Be sure the oven is properly installed
and grounded by a qualified technician.
[] Never Use the Oven for Warming or Heating the Room.
[] Do Not Leave Children Alone - Children should not be left
alone or unattended in area where oven is in use. They
should never be allowed to sit or stand on any part of the
oven.
[] Wear Proper Apparel - Loose-fitting or hanging garments
should never be worn while using the oven.
[] User Servicing - Do not repair or replace any part of the
oven unless specifically recommended in the manual. All
other servicing should be referred to a qualified technician.
[] Storage in Oven - Flammable materials should not be
stored in an oven.
[] Do Not Use Water on Grease Fires - Smother fire or flame
or use dry chemical or foam-type extinguisher.
[] Use Only Dry Potholders - Moist or damp potholders on
hot surfaces may result in burns from steam. Do not let
potholder touch hot heating elements. Do not use a towel
or other bulky cloth.
[] Use Care When Opening Door - Let hot air or steam
escape before removing or replacing food.
[] Do Not Heat Unopened Food Containers - Build-up of
pressure may cause container to burst and result in injury.
[] Keep Oven Vent Ducts Unobstructed.
[] Placement of Oven Racks - Always place oven racks in
desired location while oven is cool. If rack must be moved
while oven is hot, do not let potholder contact hot heating
element in oven.
[] DO NOT TOUCH HEATING ELEMENTS OR INTERIOR
SURFACES OF OVEN - Heating elements may be hot
even though they are dark in color. Interior surfaces of an
oven become hot enough to cause burns. During and after
use, do not touch, or let clothing or other flammable
materials contact heating elements or interior surfaces of
oven until they have had sufficient time to cool. Other
surfaces of the oven may become hot enough to cause
burns - among these surfaces are oven vent openings and
surfaces near these openings, oven doors, and windows of
oven doors.
For self-cleaning ovens:
[] Do Not Clean Door Gasket - The door gasket is essential
for a good seal. Care should be taken not to rub, damage,
or move the gasket.
[] Do Not Use Oven Cleaners - No commercial oven cleaner
or oven liner protective coating of any kind should be used
in or around any part of the oven.
[] Clean Only Parts Listed in Manual.
[] Before Self-Cleaning the Oven - Remove broiler pan and
other utensils.
SAVE THESE
The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances
known to the State of California to cause cancer, birth defects, or other reproductive harm, and requires businesses to warn of
potential exposure to such substances.
WARNING: This product contains a chemical known to the State of California to cause cancer, birth defects, or other
reproductive harm.
This appliance can cause low-level exposure to some of the substances listed, including benzene, formaldehyde, carbon
monoxide, and toluene.
iNSTRUCTiONS
ELECTRONICOVENCONTROL
This manual covers different models. The oven you have purchased may have some or all of the items listed. The locations and
appearances of the items shown here may not match those of your model.
B C D E F G
UPPER
OVEN COOKING OPTIONS
@ ©©@
BAKE BROIL CLEAN
CONVECT CONVERSION
QQQ 0 ....................
BAKED MEATS OTHER COOK TIMB
GOODS FOODS
@ ®®®
LOWBR CONVECT CONVECT CONVECT
OVEN BAKB BROIL ROAST
H
A. Oven display
B. Timed cooking
C. Number pads
D. Control lock
E. Clock
F. Time of day, timer display
When power is first supplied to the appliance, everything on the
displays will light up for 5 seconds. Then, "PF" will appear on the
oven display and a time of day will appear on the Time of Day
display. Press OFF/CANCEL to clear the oven display.
If "PF" appears at any other time, a power failure has occurred.
Press OFF/CANCEL and reset the clock if needed.
Oven Display
When the oven(s) are in use, this display shows the oven
temperature, heat source(s) and start time. On double oven
models, this display will also show which oven is being set. The
left cavity symbol in the oven display represents the upper oven,
and the right cavity symbol in the oven display represents the
lower oven.
In addition, during Timed Cooking, this display shows a vertical
bar and time countdown and the stop time (if entered).
If "Err" appears on the oven display, an invalid pad was pressed.
Press OFF/CANCEL and retry your entry.
When the ovens are not in use, this display is blank.
Time of Day, Timer Display
This display shows the time of day orTimer countdown.
G. Start
H. Upper or lower oven selectors
(double oven models only)
I. Oven option selectors
J. Convect conversion
K. Convect full meal
GGG
CLOCK
GGG
STOPTIME
CONVECT OVENLIGHT
FULLMEAL
K L M
L. Oven light
M. Timer
N. Upper and lower oven Off/Cancel
The START pad begins all oven functions except the Timer,
Control Lock and Sabbath Mode. If not pressed within 5 seconds
after pressing a pad, "START?" will appear on the oven display as
a reminder. Depending on your model, if not pressed within
4 or 5 minutes after pressing a pad, the oven display will return to
inactive mode (blank) and the programmed function will be
canceled.
The OFF/CANCEL pads stop their respective oven functions
except for the Clock, Timer, Control Lock and Sabbath Mode.
The cooling fan may continue to operate even after an oven
function has been canceled, depending on the oven temperature.
This is a 12-hour clock and does not show a.m. or p.m.
To Set:
Before setting, make sure the oven(s), Timer and Timed Cooking
are off. On some models, the clock can be set when the oven(s)
are on, however the start time will disappear.
1. Press CLOCK SET/START.
2. Press the number pads to set the time of day.
3. Press CLOCK SET/START.
To Remove/Return Time of Day from Display: Press and hold
CLOCK SET/START for 5 seconds. Repeat to redisplay. The time
should not have to be reset.
OQ®
TIMERSET_ _ TIMEROFF
(double oven models) Cancel Off
(single oven models)
N
Tonesareaudiblesignals,indicatingthefollowing:
One tone
• Valid pad press
• Oven is preheated
• Function has been entered
Three tones
• Invalid pad press
_1-_t_i_ ¸2_A __4_,i_,
The temperature is preset in Fahrenheit; however, it can be
changed to Celsius.
To Change: Press and hold BROIL for 5 seconds. Depending on
your model, a tone will sound and "C °'' or "C" will appear on the
display for 3 seconds, or until you press CANCEL. Repeat to
change back to Fahrenheit.
When in Fahrenheit, "°F" follows the oven temperature.
When in Celsius, only .....follows the oven temperature.
Four tones
• End of cycle
• Reminder, repeating each minute after the end-of-cycle tones
Tone Volume
The volume is preset at high, but can be changed to low.
To Change: Press and hold the number pad 7 for 5 seconds. On
some models, a tone will sound and "Snd Lo" will appear on the
oven display for 3 seconds. If "Snd Lo" remains on the display,
press OFF/CANCEL to remove. Repeat to change back to "Snd
HI."
All Tones (double oven models)
All of the above tones are preset on, but can be turned off.
To Turn Off/On: Press and hold STOP TIME for 5 seconds. On
some models, a tone will sound and "Snd Lo" will appear on the
oven display for 3 seconds. If "Snd Lo" remains on the display,
press OFF/CANCEL to clear. Repeat to change back to "Snd HI."
Pad Press Tones (single oven models)
The single tones signaling a valid pad press are preset on, but
can be turned off.
To Turn Off/On: Press and hold STOP TIME for 5 seconds. On
some models, a tone will sound and "Snd off" will appear on the
oven display for 3 seconds. If "Snd off" remains on the display,
press CANCEL/OFF to clear. Repeat to change back to "Snd on."
End-of-Cycle and Reminder Tones
The Timer and Timed Cooking end-of-cycle and reminder tones
are preset on, but can be turned off. On some models, if all tones
have been turned off, the end-of-cycle and reminder tones
cannot be independently turned on.
To Turn Tones Off/On: Depending on your model, press and
hold COOK TIME until a tone sounds and the oven display
returns to inactive mode (blank). If "EOC OFF" appears on your
display, press OFF/CANCEL to clear. Repeat to turn back on.
The Timer can be set in minutes and seconds or hours and
minutes and counts down the set time. It does not start or stop
the oven.
To Set:
1. Press TIMER SET.
Press again to switch between MIN/SEC and HR/MIN.
If no action is taken within a certain amount of time (between
1 minute and 4 minutes depending on your model), the
display will return to the time of day mode.
2. Press the number pads to set the length of time.
3. Press TIMER SET.
If pad is not pressed within a certain amount of time (between
5 seconds and 4 minutes depending on your model), the
display will return to the time of day mode and the
programmed function will be canceled.
When the set time ends, if enabled, end-of-cycle tones will
sound, then reminder tones will sound every minute.
4. Press TIMER OFF anytime to cancel the Timer or stop the
reminder tones.
If OFF/CANCEL is pressed, the respective oven will turn off.
The time can be reset during countdown by repeating the
above steps.
The Control Lock shuts down the control panel pads to avoid
unintended use of the oven(s). The Control Lock will remain set
after a power failure, if set before the power failure. The only time
it is not available is during the Sabbath Mode or Self-Clean cycle.
When the control is locked, the TIMER SET, TIMER OFF, OVEN
LIGHT and OFF/CANCEL pads will function. On double oven
models, CLOCK SET will also function.
The Control Lock is preset unlocked, but can be locked.
To Lock/Unlock Control: Press and hold the number pad 3
CONTROL LOCK for about 5 seconds until "CONTROL LOCK"
and a picture of a lock appear on the display. Repeat to unlock
and remove "CONTROL LOCK" from the display.
Reminder Tones Only
The Minute Timer and Timed Cooking reminder tones are preset
on, but can be turned off. However, on double oven models, if all
tones have been turned off, the reminder tones cannot be
independently turned on.
To Turn Tones Off/On: Press and hold TIMER SET until a tone
sounds. On some models, the oven display will display "NA9
OFR" To remove this from the display, press OFF/CANCEL
Repeat to turn back on.
IMPORTANT: Do not use a thermometer to measure oven
temperature because opening the oven door and element or
burner cycling may give incorrect readings.
The oven(s) provide accurate temperatures; however, they may
cook faster or slower than your previous oven, so the
temperature calibration can be adjusted. It can be changed in
Fahrenheit or Celsius.
Aminussignmeanstheovenwillbecoolerbythedisplayed
amount.Theabsenceofasignmeanstheovenwillbewarmerby
thedisplayedamount.Usethefollowingchartasaguide.
ADJUSTMENT °F COOKS FOOD
(ADJUSTMENT °C)
5° to 10°F (3° to 6°C) ...a little more
15° to 20°F (9° to 12°C) ...moderately more
25° to 35°F (15° to 21°C) ...much more
-5° to -10°F (-3° to -6°C) ...a little less
-15 ° to -20°F (-9° to -12°C) ...moderately less
-25 ° to -35°F (-15° to -21 °C) ...much less
To Adjust Oven Temperature Calibration:
1. Press and hold BAKE until the oven display shows the current
calibration, for example, "0°F CAL COOK TEMP," if not yet
adjusted, or about 5 seconds.
2. On double ovens only, press UPPER OVEN or LOWER OVEN
to select oven.
Each oven calibration can be independently set.
3. Press BAKE to increase and BROIL to decrease the
temperature in5 ° F (3° C) amounts. The adjustment can be
set between 35°F (21oC) and -35°F (-21 oC).
4. Press START.
OVEN
Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.
During oven use, the heating elements will not remain on, but will
cycle on and off throughout oven operation.
IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off. Exposure to the fumes may result in death to
certain birds. Always move birds to another closed and well-
ventilated room.
IMPORTANT: To avoid permanent damage to the oven bottom
finish, do not line the oven bottom with any type of foil, liners or
cookware.
• For best cooking results, do not cover entire rack with foil
because air must be able to move freely.
• To catch spills, place foil on rack below dish. Make sure foil is
at least 1/2"(1.3 cm) larger than the dish and that it is turned
up at the edges.
.ACAS
IMPORTANT: To avoid permanent damage to the porcelain
finish, do not place food or bakeware directly on the oven door or
bottom.
RACKS
• Position racks before turning on the oven.
• Do not position racks with bakeware on them.
• Make sure racks are level.
To move a rack, pull it out to the stop position, raise the front
edge, and then lift out. Use the following illustration and charts as
a guide.
USE
Traditional Cooking
FOOD RACK POSITION
Large roasts, turkeys, angel food, 1 or 2
bundt and tube cakes, quick
breads, pies
Yeast breads, casseroles, meat and 2
poultry
Cookies, biscuits, muffins, cakes 2 or 3
Convection Cooking
FUNCTION NUMBER OF RACK
RACKS USED POSITION(S)
Convection baking or 1 1,2 or 3
roasting
Convection baking 2 2 and 4
Convection baking 3 1, 3 and 5
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow
2" (5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
NUMBER POSITION ON RACK
OF PAN(S)
1 Center of rack.
2 Side by side or slightly staggered.
3 or 4 Opposite corners on each rack. Make sure that
no bakeware piece is directly over another.
6
The bakeware material affects cooking results. Follow
manufacturer's recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
BAKEWARE/ RECOMMENDATIONS
RESULTS
Light colored • Use temperature and time
aluminum recommended in recipe.
• Light golden crusts
• Even browning
Dark aluminum and
other bakeware with
dark, dull and/or
nonstick finish
• Brown, crisp
crusts
Insulated cookie
sheets or baking
pans
• Little or no bottom
browning
Stainless steel
• Light, golden
crusts
• Uneven browning
Stoneware/Baking
stone
• Crisp crusts
Ovenproof • May need to reduce baking
glassware, ceramic temperatures slightly.
glass or ceramic
• Brown, crisp
crusts
• May need to reduce baking
temperatures slightly.
• Use suggested baking time.
• For pies, breads and casseroles,
use temperature recommended in
recipe.
• Place rack in center of oven.
• Place inthe bottom third of oven.
• May need to increase baking time.
• May need to increase baking time.
• Follow manufacturer's instructions.
A......................
B [
I/
O..........."......
F _=
Single Oven Double Oven
A. Control panel D. Upper oven
B. Oven vent E. Oven vent
C. Oven F. Lower oven
The oven vent should not be blocked or covered since it allows
the release of hot air and moisture from the oven. Blocking or
covering vents will cause poor air circulation, affecting cooking
and cleaning results. Do not set plastics, paper or other items
that could melt or burn near the oven vent.
On models without a temperature probe, use a meat
thermometer to determine whether meat, poultry and fish, are
cooked to the desired degree of doneness. The internal
temperature, not appearance, should be used to determine
doneness. A meat thermometer is not supplied with this
appliance. Follow manufacturer's directions for using a meat
thermometer.
L J
TheSabbathModesetstheoventoremainoninabakesetting
untilturnedoff.AtimedSabbathModecanalsobesettokeep
theovenonforonlypartoftheSabbath.
WhentheSabbathModeisset,thenumberpadsareactive.On
singleovenmodels,OFF/CANCELandSTARTarealsoactive.On
doubleovenmodels,upperandlowerovenOFF/CANCELare
alsoactive.Notoneswillsound,andthedisplaywillnotshow
messagesortemperaturechanges.Theheatsourcesiconswill
appearlitontheovendisplaythroughouttheSabbathMode.
Whentheovendoorisopenedorclosed,theovenlightwillnot
turnonoroffandtheheatingelementswillnotturnonoroff
immediately.
IfapowerfailureoccurswhentheSabbathModeisset,theoven
willreturntotheSabbathModeinanuntimedbakewitha
temperatureof350°F(177°C).
ToEnable:
BeforetheSabbathModecanberegularlyset,theoven(s)must
firstbeenabledwithaonetimeonlysetup.Ondoubleoven
models,thefollowingstepswillenablebothovens.
1. Ondoubleovens,opentheupperovendoor.
Onsingleovens,opentheovendoor.
2. Ondoubleovens,pressupperovenOFF/CANCEL.
Onsingleovens,pressCANCEL/OFR
3. Pressthenumberpads7,8,9,6,inthisorder.
4. PressSTART.
"SAbOn"willappearonthedisplay.PresstheOFF/CANCEL
padfortherespectiveoventoclearthedisplay.
5. Closeovendoor.
To Disable:
The oven can be disabled of the ability to set the Sabbath Mode.
When disabled the Sabbath Mode cannot be regularly set until
re-enabled. On double oven models, the following steps will
disable both ovens.
1. On double ovens, open the upper oven door.
On single ovens, open the oven door.
2. On double ovens, press upper oven OFF/CANCEL.
On single ovens press CANCEL/OFR
3. Press the number pads 7, 8, 9, 6, in this order.
4. Press upper oven OFF/CANCEL
"SAb OFF" will appear on the display. Press the
OFF/CANCEL pad for the respective oven to clear the
display.
5. Close oven door.
4. Press START.
5. Press and hold the number pad 6 for about 5 seconds until
"SAb ON" appears on the oven display.
6. To turn off the Sabbath Mode on the oven(s) any time, press
and hold the number pad 6 for about 5 seconds until "SAb
ON" disappears from the oven display.
To Regularly Set, Timed:
Food Poisoning Hazard
Do not let food sit in oven more than one hour before
or after cooking.
Doing so can result in food poisoning or sickness.
1. On double ovens only, press UPPER OVEN or LOWER OVEN.
Each oven can be independently set.
2. Press OVEN LIGHT to desired option.
3. Press BAKE.
Press the number pads to enter a temperature other than
350°F (177°C). The bake range can be set between
170°F and 500°F (77°C and 260°C).
4. Press COOKTIME.
5. Press the number pads to enter the length of Sabbath Mode
time, up to 9 hours 59 minutes.
6. On double ovens only, if setting the second oven, repeat
steps 1 through 5.
7. Press START.
The start time, stop time and vertical bar countdown will
appear on the display.
On double ovens, only the upper oven times will appear.
When the upper oven stop time is reached, the display will
show the lower oven times, if set for a longer time than the
upper oven.
Press and hold the number pad 6 for about 5 seconds until
"SAb ON" appears on the oven display.
8. When the stop time is reached, the oven will automatically
turn off.
9. To turn off the Sabbath Mode on the oven(s) any time, press
and hold the number pad 6 for about 5 seconds until "SAb
ON" disappears from the oven display.
To Regularly Set, Untimed:
1. On double ovens only, press UPPER OVEN or LOWER OVEN.
Each oven can be independently set.
2. Press OVEN LIGHT to desired option.
3. Press BAKE.
Press the number pads to enter a temperature other than
350°F (177°C). The bake range can be set between
170°F and 500°F (77°C and 260°C).
8
Temperature Change
The oven temperature can be changed when the oven(s) are in
the Sabbath Mode. No tones will sound, and the display will not
change. The heating elements will not turn on or off for a random
time, anywhere from 16 to 24 seconds, after START is pressed. It
may take up to one-half hour for the oven to change temperature.
Number pads 1 through 0 represent temperatures.
Use the following chart as a guide.
NUMBER PAD* OVEN TEMPERATURE
1 170°F (77°C)
2 200°F (95°C)
3 250°F (120°C)
4 275°F (135°C)
5 300°F (150°C)
6** 325°F (163°C)
7 350°F (177°C)
8 375°F (191 °C)
9 400°F (204°C)
0 450°F (232°C)
*The number pads must be pressed for at least 1 second.
**Make sure when using the number pad 6, it is only pressed for
1 second since it can also turn off the Sabbath Mode.
To Change Temperature:
1. On double ovens only, press UPPER OVEN or LOWER OVEN
for at least 1 second.
Each oven can be independently set.
2. Press the appropriate number pad from the chart for at least
1 second.
3. Press START for at least 1 second.
A
A. Broil heat
B. Bake heat
ACCUBAKE <_Temperature Management System
(on some models)
The ACCUBAKE ®system electronically regulates the oven heat
levels during preheat and bake to maintain a precise temperature
range for optimal cooking results. The bake and broil elements
cycle on and off in intervals. This feature is automatically
activated when the oven is in use.
The bake element is hidden under the floor of the oven,
separated from spills and drips
If the oven door is opened during baking or roasting, the broil
elements will turn off immediately and the bake element will turn
off in 2 minutes. They will come back on once the door is closed.
To Bake or Roast:
Before baking or roasting, position racks according to the
"Positioning Racks and Bakeware" section. When roasting, it is
not necessary to wait for the oven to preheat before putting food
in, unless recommended in the recipe.
1. On double ovens only, press UPPER OVEN or LOWER OVEN.
The cavity symbol will flash indicating which oven was
chosen. The left cavity symbol is the upper oven; the right
cavity symbol is the lower oven.
2=
Press BAKE.
Press the number pads to enter a temperature other than
350°F (180°C). The bake range can be set between 170°F
and 500°F (75°C and 260°C).
3.
Press START.
"Lo" will appear on the oven display if the actual oven
temperature is under 170°F (75°C).
When the actual oven temperature reaches 170°F (75°C), the
oven display will show the temperature increasing in
5° increments.
When the set temperature is reached, if on, 1 tone will sound.
4.
Press OFF/CANCEL for the respective oven when finished
cooking.
A. Broil heat
Broiling uses direct radiant heat from the broil element to cook
food.
During maxi broiling, both the inner and outer broil elements heat.
During econo broiling, only the inner broil elemnt heats. The
element(s) cycle on and off in intervals to maintain the oven
temperature.
If the oven door is opened during broiling, the broil element(s) will
turn off immediately and come back on once the door is closed.
• For best results, use a broiler pan and grid. They are
designed to drain juices and help avoid spatter and smoke.
If you would like to purchase a broiler pan, one may be
ordered. See "Assistance or Service" section to order. Ask for
Part Number 4396923.
• For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
• Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.
• Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
• After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
To Broil:
Before broiling, position rack according to the Broiling Chart.
When broiling, changing the temperature allows more precise
control. The lower the temperature, the slower the cooking.
Thicker cuts and unevenly shaped pieces of meat, fish and
poultry may cook better at lower broiling temperatures.
Position food on the grid on the broiler pan, then place it in the
center of the oven rack with the longest side parallel to the door.
Itisnotnecessarytowaitfortheoventopreheatbeforeputting
foodin,unlessrecommendedintherecipe.
Closethedoor.
1. Ondoubleovensonly,pressUPPEROVENorLOWEROVEN.
Thecavitysymbolwillflashindicatingwhichovenwas
chosen.Theleftcavitysymbolistheupperoven,theright
cavitysymbolistheloweroven.
2. PressBROIL.
Onceformaxi,twiceforecono.
Pressthenumberpadstoenteratemperatureotherthan
500°F(260°C).Thebroilrangecanbesetbetween170°Fand
500°F(77°Cand260°C).
3. PressSTART.
Thesetoventemperaturewillappearontheovendisplay
untiltheovenisturnedoff.
4=
Press OFF/CANCEL for the respective oven when finished
cooking.
BROILING CHART
For best results, place food 3" (7 cm) or more from the broil
elements, rack position 4 is recommended. For diagram, see the
"Positioning Racks and Bakeware" section.
A temperature of 500°F (260°C) is recommended.
Times are guidelines only and may need to be adjusted for
individual foods and tastes.
FOOD COOK TIME
(in minutes)
Beef
Steak
1" to 1V4"
(2.5 cm to 3 cm) thick
medium-rare 12-14
medium 14-16
well-done 18-22
Pork
Pork chops
1" (2.5 cm) thick
medium 16-18
Lamb
In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air helps maintain a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (14°C to 28°C), and cooking time can be shortened
by as much as 30 percent, especially for large turkeys and roasts.
• It is important not to cover foods with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.
• Keep heat loss to a minimum by opening the oven door only
when necessary.
• Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
• Test baked goods for doneness a few minutes before the
minimum cooking time with a method such as using a
toothpick.
Burn Hazard
Use an oven mitt to remove temperature probe.
Do not touch broil element.
Failure to follow these instructions can result in burns.
Use a meat thermometer or the temperature probe (on some
models) to determine the doneness of meats and poultry.
Lamb chops
1" (2.5 cm) thick
medium-rare 10-12
medium 11-13
Ground Meats
Ground beef, pork or lamb patties*
3/4"(2 cm) thick
well-done 16-18
Chicken
Chicken
bone-in pieces (2" to 21/2'' [5 cm to 25-35
6.3 cm])
boneless pieces (4 oz., [113 g]) 12-15
Fish
Fish
1/2" to3/4 ''
(1.25 to 2 cm) thick 6-9
*Place up to 12 patties, equally spaced, on broiler grid.
10
A
A. Convection element (hidden) and fan
The convection element is hidden in the rear panel of the oven
cavity, and assisted by the convection fan, provides balanced,
efficient heating.
Convection baking can be used for baking delicate cakes and
pastries, as well as foods on multiple racks. It is helpful to
stagger items on the racks to allow a more even flow of heat. If
the oven is full, extra cooking time may be needed.
When cooking an oven meal with several different types of foods,
be sure to select recipes that require similar temperatures.
Cookware should sit in the oven with at least 1" (2.5 cm) of space
between the cookware and the sides of the oven.
During convection baking preheat, the bake, broil and convection
elements all heat the oven cavity. After preheat, the convection
element and the bake element will cycle on and off in intervals to
maintain oven temperature, while the fan constantly circulates
the hot air.
If the oven door is opened during convection baking or
preheating, the broil and convection element and fan will turn off
immediately. They will come back on once the door is closed.
• Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.
To Convection Bake:
Before convection baking, position racks according to the
"Positioning Racks and Bakeware" section. When using 2 racks,
place on guides 2 and 4. When using 3 racks, place on guides
1, 3 and 5.
1. Press CONVECT BAKE.
Press the number pads to enter a temperature other than
300°F (150°C). The convection bake range can be set
between 170°F and 500°F (77°C and 260°C).
2. Press START.
"Lo °'' will appear on the oven display if the actual oven
temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the
oven display will show the oven temperature increasing in
5° increments.
When the set temperature is reached, if on, 1 tone will sound.
3. Press OFF/CANCEL for the respective oven when finished
cooking.
A
B
C
A. Broil heat
B. Convection fan
C. Bake heat
Convection roasting can be used for roasting meats and poultry,
or for baking yeast breads and loaf cakes using a single rack.
During convection roasting, the bake and broil elements will cycle
on and off in intervals to maintain oven temperature, while the fan
constantly circulates the hot air.
If the oven door is opened during convection roasting, the broil
element and fan will turn off immediately and the bake element
will turn off in 2 minutes. They will come back on once the door is
closed.
• Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.
To Convection Roast:
Before convection roasting, position racks according to the
"Positioning Racks and Bakeware" section. It is not necessary to
wait for the oven to preheat before putting food in, unless
recommended in the recipe.
For best results, it is recommended you use a roasting rack when
roasting using Convect Roast. This allows air to circulate
completely around all surfaces of the food. If you would to
purchase a Broiler Pan/Roasting Rack Kit, it may be ordered. See
"Assistance or Service" section to order. Ask for Part Number
W10123240.
1. Press CONVECT ROAST.
Press the number pads to enter a temperature other than
300°F (150°C). The convection roast range can be set
between 170°F and 500°F (77°C and 260°C).
2. Press START.
"Lo °'' will appear on the oven display if the actual oven
temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the
oven display will show the oven temperature increasing in
5° increments.
When the set temperature is reached, if on, one tone will
sound.
3. Press OFF/CANCEL for the respective oven when finished
cooking.
CONVECTION ROASTING CHART
FOOD/RACK COOK TIME OVEN TEMP. INTERNAL
POSITION (min. per FOOD TEMP.
1 Ib [454 g])
Beef, Rack Position 2
Rib Roast
rare 20-25
medium 25-30 300°F (149°C)
well-done 30-35
140°F (60°C)
160°F (71°C)
170°F (77°C)
Rib Roast
(boneless)
rare 22-25
medium 27-30 300°F (149°C)
well-done 32-35
140°F (60°C)
160°F (71°C)
170°F (77°C)
Rump,
Sirloin Tip
Roast
rare 20-25
medium 25-30 300°F (149°C)
well-done 30-35
Meat Loaf 20-25 325°F (163°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
165°F (74°C)
Veal, Rack Position 2
Loin, Rib,
Rump
Roast
medium 25-35 325°F (163°C) 160°F (71°C)
well-done 30-40 170°F (77°C)
Pork, Rack Position 2
Loin Roast 30-40 325°F (163°C) 160°F-170°F
(boneless) (71°C-77°C)
Shoulder 35-40 325°F (163°C) 160°F-170°F
Roast (71°C-77°C)
11
FOOD/RACK COOK TIME OVEN TEMP. INTERNAL
POSITION (min. per FOOD TEMP.
1 Ib [454 g])
Ham, Rack Position 2
Fresh 25-35 300°F (149°C) 160°F (71°C)
(uncooked)
Fully 15-20 300°F (149°C) 160°F (71°C)
Cooked
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium 25-30 300°F (149°C) 160°F (71°C)
well-done 30-35 170°F (77°C)
Chicken*, Rack Position 2
Whole
3-5 Ibs 20-25 325°F (163°C) 180°F (82°C)
(1.5-2.2 kg)
5-7 Ibs 15-20 325°F (163°C) 180°F (82°C)
(2.2-3.1 kg)
Turkey*, Rack Positions 1 or 2
13 Ibs and 10-15
300°F (149°C) 180°F (82°C)
under
(5.85 kg)
Over 13 Ibs 10-12 300°F (149°C) 180°F (82°C)
(5.85 kg)
Cornish Game Hens*, Rack Position 2 or 3
1-1.5 Ibs 50-60 325°F (163°C) 180°F (82°C)
(0.5-0.7 kg)
*Do not stuff poultry when convection roasting.
The temperature is preset at 450°F (232°C), but can be changed
to a different temperature. Cooking times will vary depending on
the rack position and temperature and may need to be adjusted.
If the oven door is opened during convection broiling, the broil
elements and fan will turn off immediately. They will come back
on once the door is closed.
To Convection Broil:
Before convection broiling, see "Broiling" section for general
broiling guidelines. Position rack.
Allow the oven to preheat for 5 minutes. Position food on the
unheated grid on the broiler pan, then place it in the center of the
oven rack with the longest side parallel to the door.
Close the door.
1. Press CONVECT BROIL.
Press the number pads to enter a temperature other than
450°F (232°C). The convection broil range can be set
between 170°F and 500°F (77°C and 260°C).
2. Press START.
The set oven temperature will appear on the oven display
until oven is turned off.
3. Press OFF/CANCEL for the respective oven when finished
cooking.
Convect Full Meal lets you choose from 11 preset cooking
cycles. A single pad includes an oven setting, an oven
temperature, and a cook time or probe temperature. One pad is
changeable to allow you to set your own cycle and save it for
future use. Use the following chart as a guide.
• All food should be at refrigerator or room temperature
before placing in the oven. These settings and times are
not for frozen foods.
• Always check for doneness of meats and poultry with a
meat thermometer. Test other foods for doneness by
checking color and texture.
A
B
A. Broil heat
B. Convection fan
During convection broiling, the broil elements will cycle on and off
in intervals to maintain oven temperature, while the fan constantly
circulates the hot air.
PAD/OVEN OVEN COOK FOOD or MEAL
SETTING TEMP. TIME or
PROBE
TEMP.
1 325°F 1 hr. Meat loaf, baked
Convection (163°C) potatoes, pineapple
Bake upside down cake
2 325°F 1 hr. 30
Convection (163°C) min.
Roast
Turkey breast, stuffing
casserole, peach crisp
3 350°F 40 min. Stuffed pork chops,
Convection (177°C) baked winter squash,
Roast bread pudding
4 375°F 45 min. Oven fried chicken
Convection (191°C) pieces, scalloped
Bake potatoes, cherry pie
5 425°F 20 min. Baked salmon steaks,
Convection (218°C) roasted vegetable
Bake wedges, biscuits
12
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