Whirlpool GBS309PVS03, GBS279PVQ04, GBS279PVB02, GBS279PVQ03, GBS309PVS00 Use & Care Manual

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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

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:

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.

OVENSAFETY

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.

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

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)

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.

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.

• Follow manufacturer's instructions.

A......................

B [

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).

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. 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.

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).

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.

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.

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

1/2" to3/4 ''

(1.25 to 2 cm) thick 6-9 *Place up to 12 patties, equally spaced, on broiler grid.

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. 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)

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. 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

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