How it Works
Whirlpool
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GERC4120PT0
Owner’s Manual
56 pgs6.96 Mb0

Whirlpool WERP3200PQ1, WERP4110PT0, WERP4110PS0, WERP4110PQ0, WERP3200PQ0 Owner’s Manual

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ELECTRIC RANGE
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In Canada, call for assistance 1-800-461-5681, for installation
and service, call: 1-800-807-6777
or visit our website at_.www.whirlpool.com/canada
CUISINIERE
ELECTRIQUE
Au Canada, pour assistance, composez le 1-800-461-5681, pour
Table of Contents/Table des matieres .................. 2
ou visitez notre site web & www.whirlpool.com/canada
9758899
TABLEOFCONTENTS
TABLEDESMATIERES
RANGE SAFETY ............................................................................. 3
The Anti-Tip Bracket .................................................................... 3
PARTS AND FEATURES ................................................................ 5
COOKTOP USE .............................................................................. 7
Cooktop Controls ......................................................................... 7
Dual Cooking Zone ...................................................................... 7
Warm Zone Element .................................................................... 7
Ceramic Glass .............................................................................. 8
Coil Elements and Burner Bowls ................................................. 8
Lift-up Cooktop ............................................................................ 9
Home Canning ............................................................................. 9
Cookware ..................................................................................... 9
ELECTRONIC OVEN CONTROLS ............................................... 10
Display ........................................................................................ 10
Start ............................................................................................ 11
Off/Cancel .................................................................................. 11
Clock .......................................................................................... 11
Tones .......................................................................................... 11
Fahrenheit and Celsius ............................................................... 11
Timer ........................................................................................... 12
Control Lock ............................................................................... 12
12-Hour Shut-Off ....................................................................... 12
Oven Temperature Control ........................................................ 12
OVEN USE ..................................................................................... 12
Aluminum Foil............................................................................. 12
Positioning Racks and Bakeware .............................................. 13
Split Oven Rack .......................................................................... 13
Bakeware .................................................................................... 14
Meat Thermometer ..................................................................... 14
Oven Vent ................................................................................... 14
Baking and Roasting .................................................................. 14
Choice Bake ®Function .............................................................. 15
Broiling ........................................................................................ 15
Convection Cooking ................................................................... 16
Convection Baking and Roasting .............................................. 16
Warm Hold Feature .................................................................... 17
Timed Cooking ........................................................................... 18
Sequence Programming ............................................................ 19
Warming Drawer ........................................................................ 20
RANGE CARE ............................................................................... 20
Self-Cleaning Cycle .................................................................... 20
General Cleaning ........................................................................ 22
Oven Light .................................................................................. 23
Appliance Outlets ....................................................................... 24
Oven Door .................................................................................. 24
Storage Drawer .......................................................................... 25
Warming Drawer ........................................................................ 25
TROUBLESHOOTING .................................................................. 25
ASSISTANCE OR SERVICE ......................................................... 26
WARRANTY .................................................................................. 27
S¢:CURIT¢: DE LA CUISINIERE ................................................... 28
La bride antibasculement ........................................................... 28
PIECES ET CARACTC:RISTIQUES .............................................. 31
UTILISATION DE LA TABLE DE CUISSON ................................ 33
Commandes de la table de cuisson .......................................... 33
Zone de cuisson h double fonction ........................................... 33
EIGment zone de rechauffage .................................................... 34
Vitroceramique ........................................................................... 34
121ementsen spirale et cuvettes des brOleurs ............................ 35
Table de cuisson relevable ......................................................... 35
Preparation de conserves a la maison ....................................... 35
Ustensiles de cuisson ................................................................ 36
COMMANDES DE FOUR €:LECTRONIQUES ............................. 36
Affichage ..................................................................................... 37
Mise en marche .......................................................................... 37
Off/Cancel (arr_t/annulation) ...................................................... 37
Horloge ....................................................................................... 37
Signaux spheres ......................................................................... 37
Fahrenheit et Celsius .................................................................. 38
Minuterie ..................................................................................... 38
Verrouillage des commandes ..................................................... 38
Arr_t automatique au bout de 12 heures ................................... 39
Commande de la temperature du four ...................................... 39
UTILISATION DU FOUR ............................................................... 39
Papier d'aluminium ..................................................................... 39
Positionnement des grilles et des ustensiles de cuisson .......... 39
Grille de four en deux pieces ..................................................... 40
Ustensiles de cuisson ................................................................ 40
Thermometre a viande ............................................................... 41
event du four .............................................................................. 41
Cuisson au four et rGtissage ...................................................... 41
Fonction Choice Bake ®.............................................................. 41
Cuisson au gril ............................................................................ 42
Cuisson par convection ............................................................. 42
Cuisson et rGtissage par convection ......................................... 43
Caracteristique Warm Hold (garde au chaud) ........................... 44
Cuisson minutee ......................................................................... 45
Programmation de sequences ................................................... 46
Tiroir-rechaud ............................................................................. 47
ENTRETIEN DE LA CUlSINII_RE ................................................. 47
Programme d'autonettoyage ..................................................... 47
Nettoyage general ...................................................................... 49
Lampe du four ............................................................................ 51
Prises pour appareils menagers ................................................ 51
Porte du four ............................................................................... 51
Tiroir de remisage ....................................................................... 52
Tiroir-rechaud ............................................................................. 52
DC:PANNAGE ................................................................................. 53
ASSISTANCE OU SERVICE ......................................................... 54
GARANTI E ..................................................................................... 55
RANGESAFETY
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 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
This is the safety alert symbol. "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 willtell 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.
The range will not tip during normal use. However, the range can tip if you apply too much force or weight to the open door without the
anti-tip bracket fastened down properly.
Tip Over Hazard
A child or adult can tip the range and be killed. Connect anti-tip bracket to rear range foot.
Reconnect the anti-tip bracket, if the range is moved. See the installation instructions for details.
Failure to follow these instructions can result in death or serious burns to children and adults.
Anti-Tip Bracket
Range Foot
Making sure the anti-tip bracket is installed:
• Slide range forward.
• Look for the anti-tip bracket securely attached to floor.
• Slide range back so rear range foot is under anti-tip bracket.
iMPORTANT SAFETY iNSTRUCTiONS
WARNUNG: To reduce the risk of fire, ebctricaI
shock, injury to persons, or damage when using the range, follow basic precautions, including the
following:
•, WARNUNG: TO REDUCE THE RISK OF
TIPPING OF THE RANGE, THE RANGE MUST BE SECURED BY PROPERLY INSTALLED ANTPTIP
DEVICES. TO CHECK IF THE DEVICES ARE INSTALLED PROPERLY, SLIDE RANGE FORWARD,
LOOK FOR ANTPTIP BRACKET SECURELY
ATTACHED TO FLOOR, AND SLIDE RANGE BACK SO REAR RANGE FOOT IS UNDER ANTFTIP
BRACKET.
- CAUTUON: Do not store items of interest to
children in cabinets above a range or on the
backguard of a range - children climbing on the range to reach items could be seriously injured.
m Proper Installation - Be sure the range is properly
installed and grounded by a qualified technician. Never Use the Range for VVarming or Heating the
Room. Do Not Leave Children Alone - Children should not
be left alone or unattended in area where the range is in use. They should never be allowed to sit or
stand on any part of the range.
m VVearProper Apparel - Loose-fitting or hanging
garments should never be worn while using the
range. User Servicing - Do not repair or replace any part of
the range unless specifically recommended in the
manual. All other servicing should be referred to a
qualified technician. Storage in or on the Range - Flammable materials
should not be stored in an oven or near surface
units. Do Not Use Water on Grease Fires - Smother fire or
flame or use dry chemical or foam-type extinguisher.
Use Only Dry Potholders - Moist or damp potholders on hot surfaces may result in burns from
steam. Do not let potholder touch hot heating elements. Do not use a towel or other bulky cloth.
DO NOT TOUCH SURFACE UNITS OR AREAS NEAR UNITS - Surface units may be hot even
though they are dark in color. Areas near surface
units may become hot enough to cause burns. During and after use, do not touch, or let clothing or
other flammable materials contact surface units or areas near units until they have had sufficient time to cool. Among those areas are the cooktop and surfaces facing the cooktop.
m Use Proper Pan Size - The range is equipped with
one or more surface units of different size. Select utensils having flat bottoms large enough to cover
the surface unit heating element. The use of undersized utensils will expose a portion of the
heating element to direct contact and may result in ignition of clothing. Proper relationship of utensil to
burner will also improve efficiency.
Never Leave Surface Units Unattended at High Heat
Settings - Boilover causes smoking and greasy spillovers that may ignite.
Make Sure Reflector Pans or Drip Bowls Are in Place - Absence of these pans or bowls during
cooking may subject wiring or components underneath to damage.
Protective Liners - Do not use aluminum foil to line
surface unit drip bowls or oven bottoms, except as suggested in the manual. Improper installation of
these liners may result in a risk of electric shock, or fire.
Glazed Cooking Utensils - Only certain types of glass, glass/ceramic, ceramic, earthenware, or other
glazed utensils are suitable for range-top service without breaking due to the sudden change in
temperature.
Utensil Handles Should Be Turned Inward and Not Extend Over Adjacent Surface Units - To reduce the
risk of burns, ignition of flammable materials, and spillage due to unintentional contact with the utensil,
the handle of a utensil should be positioned so that it is turned inward, and does not extend over
adjacent surface units.
Do Not Soak Removable Heating Elements - Heating elements should never be immersed in
water.
Do Not Cook on Broken Cooktop - If cooktop
should break, cleaning solutions and spillovers may penetrate the broken cooktop and create a risk of
electric shock_ Contact a qualified technician immediately_
Clean Cooktop With Caution - If a wet sponge or cloth is used to wipe spills on a hot cooking area, be careful to avoid steam burn_ Some cleaners can
produce noxious fumes if applied to a hot surface_
Use Care When Opening Door - Let hot air or
steam escape before removing or replacin 9 food_
Do Not Heat Unopened Food Containers - Build-up
of pressure may cause container to burst and result in injury.
SAVE THESE INSTF{UCTIONS
IMPORTANT SAFETY INSTRUCTIONS
• 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 appliance may
become hot enough to cause burns - among these
surfaces are oven vent openings and surfaces near these openings, oven doors, and windows of oven
doors.
SAVE THESE INSTRUCTIONS
PARTSANDFEATURES
For self-cleaning ranges -
• Do Not Clean Door Gasket - The door gasket is essential for a good seal. Care should be taken not to rub, damage, or move the gasket.
• Do Not Use Oven Cleaners - No commercial oven cleaner or oven liner protective coating of any kind
should be used in or around any part of the oven.
• Clean Only Parts Listed in Manual.
• Before Self-Cleaning the Oven - Remove broiler pan and other utensils.
For units with ventilating hood -
• Clean Ventilating Hoods Frequently - Grease should
not be allowed to accumulate on hood or filter.
• When flaming foods under the hood, turn the fan on.
This manual covers several different models. The range you havepurchased may have some or all of the parts and features listed. The
location and appearance of the features shown here may not match those of your model.
Control Panels
D E F G H
A. Surface cooking area locater
B. Electronic oven control
C. Surface cooking area locater
D. Left front control knob
E.Left rear control knob
F. Warm zone push button (some models) G. Right rear control knob H. Right front control knob
A B C
D E F
A. Surface cooking area locater D. Left front control knob E Right rear control knob
B. Electronic oven control E.Left rear control knob G. Right front control knob
C. Surface cooking area locater
Range
I J KL
A.Appliance outlet B.Appliance outlet circuit breaker C. Oven vent (on ceramic glass
models) D. Ceramic glass E, Dual element (on some models)
F Anti-tip bracket
G. Model and serial number plate
(behind left side of storage
drawer)
H. Storage drawer (on some
models) or wanning drawer (on some models)
I. Console night light
J. Console light switch (on some
models)
K. Appliance outlet
L. Range circuit breaker
M. Glass console panel
N. Warm zone element O. Warm zone indicator light
R Hot surface indicator light (on
ceramic glass models)
Q. Automatic oven light switch
R. Broil element (not shown) S. Gasket
7: Bake element (hidden on some
models)
U. Self-clean latch
...............................................................................U
Parts and Features not shown Coil elements
Oven door window Oven light
Broiler pan and grid Roasting rack
Fire Hazard
COOKTOPUSE
A.Single size (6" [15.24 cm]) B.Dual size (9" [22.86 cm])
Turn off all controls when done cooking. Failure to do so can result in death or fire.
The control knobs can be set anywhere between HI and LO. Push
in and turn to setting. Use the following chart as a guide when setting heat levels.
SETTING RECOMMENDED USE
HI • Start food cooking.
• Bring liquid to a boil.
Between • Hold a rapid boil. MED- HI
MEDIUM • Maintain a slow boil.
Between • Stew or steam food. MED- LO
LO • Keep food warm.
Warm Zone • Keep cooked foods warm.
Element
(on some ceramic glass models)
• Quickly brown or sear food.
• Fry or saute foods.
• Cook soups, sauces and gravies.
• Simmer.
• Melt chocolate or butter.
The Dual Cooking Zone offers flexibility depending on the size of the cookware. Single size can be used in the same way as a regular element. The dual size combines both the single and outer element and is recommended for larger size cookware.
OOO
_AL O O SlEGL_
HI _1
A. Dual
B.Single
To Use DUAL :
1. Push in and turn the left front control knob counterclockwise to the DUAL zone anywhere between HI and LO.
2. Push in and turn knob to vertical (off) when finished.
To Use SINGLE :
1. Push in and turn the left front control knob clockwise to the SINGLE zone anywhere between HI and LO.
2. Push in and turn knob to vertical (off) when finished.
REMEMBER: When range is in use or (on some models) during the Self=Cleaning cycle, the entire
cooktop area may become hot,
NOTE: On self-cleaning ceramic glass models, the cooktop will not operate when the range is in a self-cleaning mode.
Food Poisoning Hazard
Do not let food sit for more than one hour before or after cooking.
Doing so can result in food poisoning or sickness.
Use the Warm Zone Element to keep cooked foods warm. One hour is the recommended maximum time to maintain food
quality. Do not use it to heat cold foods.
The Warm Zone Element can be used alone or when any of the other surface cooking areas are being used.
TheWarmZoneElementareawillnotglowredwhencyclingon.
However,itsindicatorlightwillglowaslongastheWarmZone Elementareaistoohottotouch.
• Useonlycookwareanddishesrecommendedforovenand cooktopuse.
• Coverallfoodswithalidoraluminumfoil.Whenwarming bakedgoods,allowasmallopeninginthecoverformoisture toescape.
• Donotuseplasticwraptocoverfood.Plasticwrapmaymelt.
• Usepotholdersorovenmittstoremovefood.
OOO O o
WARM
ZONE
1"oUse: Push in WARM ZONE button to activate, push again to turn off.
The surface cooking area will glow red when an element is on. It
will cycle on and off, at all settings, to maintain the selected heat level.
It is normal for the surface of white ceramic glass to appear to change color when surface cooking areas are hot. As the glass
cools, it will return to its original color. Wiping off the cooktop before and after each use will help keep it
free from stains and provide the most even heating. On cooktops
with white ceramic glass, soils and stains may be more visible, and may require more cleaning and care. For more information,
see "General Cleaning" section.
• Do not store jars or cans above the cooktop. Dropping a heavy or hard object onto the cooktop could crack it.
• Do not leave a hot lid on the cooktop. As the cooktop cools, air can become trapped between the lid and the cooktop,
and the ceramic glass could break when the lid is removed.
• For foods containing sugar in any form, clean up all spills and soils as soon as possible. Allow the cooktop to cool down
slightly. Then, while wearing oven mitts, remove the spills while the surface is still warm. If sugary spills are allowed to
cool down, they can adhere to the cooktop and can cause pitting and permanent marks.
• Do not slide cookware or bakeware across the cooktop. Aluminum or copper bottoms and rough finishes on cookware or bakeware could leave scratches or marks on the
cooktop.
• Do not cook popcorn in prepackaged aluminum containers on the cooktop. They could leave aluminum marks that
cannot be removed completely.
• Do not allow objects that could melt, such as plastic or aluminum foil, to touch any part of the entire cooktop.
• Do not use the cooktop as a cutting board.
• Use cookware about the same size as the surface cooking area. Cookware should not extend more than 1" (2.5 cm)
outside the area.
*_ '% ...................... B
I \
I \
I
\ !
\ /
A. Surface cooking area B. Cookware/canner
C. 1" (2.5 cm) Maximum overhang
Use flat-bottomed cookware for best heat conduction and energy efficiency. Cookware with rounded, warped, ribbed or
dented bottoms could cause uneven heating and poor cooking results.
Determine flatness by placing the straight edge of a ruler across the bottom of the cookware. While you rotate the ruler, no space or light should be visible between it and the
cookware. Cookware designed with slightly indented bottoms or small
expansion channels can be used. Make sure the bottoms of pots and >ans are clean and dry
before using them. Residue and water can leave deposits when heated.
• Do not cook foods directly on the cooktop.
Hot Surface Indicator Light (under ceramic glass)
The hot surface indicator light will glow as long as any surface cooking area is too hot to touch, even after the surface cooking area(s) is turned off.
Coil elements should be level for optimal cooking results. Burner bowls, when clean, reflect heat back to the cookware. They also
help catch spills. Cookware should not extend more than 1" (2.5 cm) over the coil
element. If cookware is uneven or too large, it can produce excess heat causing the burner bowl to change color. For more
information, see the "General Cleaning" section. NOTE: Before removing or replacing coil elements and burner
bowls, make sure they are cool and the control knobs are in the Off position.
To Remove:
1. Push in the edge of coil element toward the receptacle. Then lift it just enough to clear the burner bowl.
2=
Pull the coil element straight away from the receptacle. On coil element models, the installation of a Canning Unit Kit
is recommended. If a kit is not installed, the life of the coil element will be shortened. See "Assistance or Service" for
ordering instructions. For more information, contact Agriculture Canada.
Companies that manufacture home canning products can also offer assistance.
3. Lift out the burner bowl.
To Replace:
1. Line up openings in the burner bowl with the coil element receptacle.
\
2. Holding the coil element as level as possible, carefully push coil element terminal into the receptacle.
3. When the terminal is pushed into the receptacle as far as it will go, push down the edge of the coil element opposite the receptacle.
The lift-up cooktop provides easy access for cleaning beneath.
Do not drop the cooktop. Damage could occur to the finish and
the cooktop frame. For more information, see the "General
Cleaning" section.
To Lift:
Lift the cooktop by both front corners until the supports lock into place.
IMPORTANT: Do not leave empty cookware on a hot surface cooking area, element or surface burner.
Ideal cookware should have a flat bottom, straight sides, a well- fitting lid and the material should be of medium-to-heavy
thickness. Rough finishes may scratch the cooktop. Aluminum and copper
may be used as a core or base in cookware. However, when used as a base they can leave permanent marks on the cooktop or grates.
Cookware material is a factor in how quickly and evenly heat is transferred, which affects cooking results. A nonstick finish has the same characteristics as its base material. For example,
aluminum cookware with a nonstick finish will take on the properties of aluminum.
On some models, griddles with nonstick surfaces should not be used in the broiler.
Use the following chart as a guide for cookware material characteristics.
COOKWARE CHARACTERISTICS
Aluminum • Heats quickly and evenly.
• Suitable for all types of cooking.
• Medium or heavy thickness is best for most cooking tasks.
Cast iron • Heats slowly and evenly.
• Good for browning and frying.
• Maintains heat for slow cooking.
To Replace:
1. Lift the cooktop from both sides while pressing the support rods back to unlock them.
2. Slowly lower the cooktop into place.
When canning for long periods, alternate the use of surface cooking areas, elements or surface burners between batches.
This allows time for the most recently used areas to cool.
• Center the canner on the grate or largest surface cooking area or element. Canners should not extend more than
1" (2.5 cm) outside the cooking area.
• Do not place canner on 2 surface cooking areas, elements or surface burners at the same time.
• On ceramic glass models, use only flat-bottomed canners.
Ceramic or • Follow manufacturer's instructions. Ceramic glass • Heats slowly, but unevenly.
• Ideal results on low to medium heat settings.
Copper • Heats very quickly and evenly. Earthenware • Follow manufacturer's instructions.
• Use on low heat settings.
Porcelain • See stainless steel or cast iron. enamel-on- steel or cast iron
Stainless steel • Heats quickly, but unevenly.
• A core or base of aluminum or copper on stainless steel provides even heating.
ELECTRONICOVENCONTROLS
Style1 Electronic Oven Control (on some models)
A B C D E FG H
I J K L M N 0 P
A.Auto clean L Night light B. Control lock J. Oven light C. Warming drawer K. Programming options D. Oven display L. Convect E. Delay M. Oven settings
F Clock N. Temperature G. Start O. Hour/minute H. Timer set/off tq Off/cancel
Style 2 Electronic Oven Control (on some models)
A B C D E F
Style 3 Electronic Oven Control (on some models)
A B C D E
AUTO
IEAN
©
_OOI(ING OPTIONS
lolok
F G H I J
A. Auto clean F. Control lock
B. Oven display G. Oven settings
C. Start H. Start time
D. Clock L Cook time E. Timer set/off J. Temperature
Style I Electronic Oven Control
K. Off/cancel
[IMER
CLOCK ST, OFF
©©
_ c 0 o K _ _ _ 0 _ T I 0 _ _ ¢00K _0P
i i_
GH
A. Auto clean B. Control lock
C. Oven display D. Clock
E. Timer set/off F. Start
G. Oven light
_EM'_ _0_ MH4
%jS
K L M
H. Night light
I. Oven settings
J. Timed cooking (on some
models)
K. Temperature
L. Hour/minute
M. Off/cancel
When power is first supplied to the appliance, "12:00 PM" will appear on the display, See CLOCK section to set time of day.
If "12:00 PM" appears at any other time, a power failure has occurred. Press OFF/CANCEL and reset the clock if needed.
Styles 2 & 3 Electronic Oven Controls
When power is first supplied to the appliance, "PF" will appear on the display. Press OFF/CANCEL to clear "PF" from the display.
If "PF" appears at any other time, a power failure has occurred. Press OFF/CANCEL and reset the Clock if needed.
When the oven is not in use, the display shows the time of day. When performing a timed cook function, the display will show
either hours and minutes, or minutes and seconds.
10
Style I Electronic Oven Control
The START pad begins any oven function. The display will show
SET TEMP OR TIME OR PUSH START.
Styles 2 & 3 Electronic Oven Controls
The START pad begins any oven function. If not pressed within
5 seconds after pressing a function pad, the "START?" or "?" indicator light will appear on the display (on some models).
If not pressed within 5 minutes after pressing a function pad, the oven display will return to the time of day mode and the programmed function will be canceled.
To Turn Off/On: Press and hold CLOCK for 5 seconds. A tone will sound when changing tones from OFF to ON. ALL SOUNDS
OFF will appear on the display. Repeat to turn tones on, and ALL SOUNDS ON will appear on the display.
Tone Pitch: The pitch is preset at high, but can be changed to low.
To Change: Press and hold BROIL for 5 seconds. A tone will sound, and TONE PITCH LOW will appear on the display. Repeat to change and TONE PITCH HIGH will appear on display.
End of Cycle Tones: Press and hold CONVECT for 5 seconds to turn END OF CYCLE TONES off. Press and hold CONVECT for
5 seconds to turn END OF CYCLE TONES on. Key Press Tone: Press and hold WARM (Cooking Options) for
5 seconds, and KEY PRESS TONES OFF will appear on the display. Press and hold WARM for 5 seconds, and KEY PRESS TONES ON will appear on the display.
Style 2 Electronic Oven Control
The OFF/CANCEL pad stops any function except the Clock, Timer, Control Lock or Warm Drawer (on some models).
On some models, this is a 12-hour clock that shows a.m. and p.m.
To Set: Before setting, make sure the oven and Timer are off.
1. Press CLOCK. SET CLOCK TIME will appear on the display.
2. Depending on your model, press the HR or MIN or TIME/ TEMP "up" or "down" arrow pads to set the time of day, including a.m. or p.m.
3. Press CLOCK.
Tones are audible signals, indicating the following:
One tone
• Valid pad press
• Oven is preheating (long tone)
• Function has been entered
• Reminder (on some models), repeating each minute after the end-of-cycle tones
Three tones
• Invalid pad press
Four tones
• End of cycle
Reminder Tones: Reminder tones may be turned off. On some models, press and hold TIMER SET for 5 seconds. "rEP OFF" or "OFF" will appear in the display. Repeat to turn reminder tones back on, and "rEP ON" or "ON" will appear in the display.
All Tones: All of the above tones are preset on. All except the end-of-cycle tones can be turned off.
To Turn Off/On: Press and hold STOP TIME for 5 seconds. A tone will sound and "Snd OFF" will appear on the display. Press
and hold COOK TIME for 5 seconds to turn tones on, and "Snd ON" will appear on the display.
Tone Pitch: The pitch is preset at high, but can be changed to low.
To Change: Press and hold DELAY START for 5 seconds. A tone will sound, and "Snd LO" will appear on the display. Repeat to change, and "Snd HI" will appear on display.
Style 3 Electronic Oven Control
Refer to basic functions for Tones.
The temperature is preset at Fahrenheit, but can be changed to Celsius.
Style I Electronic Oven Control
To change: Press and hold AUTO CLEAN for 5 seconds, and TEMPERATURE UNIT CELSIUS will appear inthe display. Repeat to change back to Fahrenheit.
To exit mode, press OFF/CANCEL.
Styles 2 & 3 Electronic Oven Controls
Style I Electronic Oven Control
Reminder Tones: Reminder tones may be turned off. On some
models, press and hold BAKE for 5 seconds. REMINDER TONES OFF will appear on the display. Repeat to turn reminder tones back on, and REMINDER TONES ON will appear on the display.
All Tones: All of the above tones are preset on. All except the
end-of-cycle tones can be turned off.
To disable tones, press and hold CLOCK for 5 seconds. Repeat to turn tones back on.
To change: Press and hold BROIL for 5 seconds. Repeat to change back to Fahrenheit.
To exit mode, press OFF/CANCEL.
11
The Timer can be set in hours or minutes up to 12 hours and
59 minutes, and counts down the set time. The Timer does not start or stop the oven.
To Set:
1. Press TIMER SET/OFF. The timer indicator light will light up on some models. If no action is taken after 5 minutes, the display will return to the time of day.
2. Depending on your model, press the HR or MIN or TIME/ TEMP "up" or "down" arrow pads to set the length of time.
3. Press TIMER SET/OFE When the set time ends, end-of-cycle tones will sound, then, if enabled, reminder tones will sound every minute on some models.
4. Press TIMER SET/OFF anytime to cancel the Timer and reminder tones.
Remember, do not press the OFF/CANCEL pad because the oven will turn off.
On some models, to display the time of day for 5 seconds when
the timer is counting down, press CLOCK.
The Control Lock shuts down the control panel pads to prevent
unintended use of the oven. When the control is locked, only the CLOCK SET, OVEN LIGHT
(on some models) and TIMER pads will function.
To Lock/Unlock Control: Before locking, make sure the oven
and Timer are off. Press and hold "Lock" key for 5 seconds. A single tone will sound, and "Loc" will appear on the display.
Repeat to unlock. "Loc" will disappear from the display.
The oven control is set to automatically shut the oven off
12 hours after the oven turns on. This will not interfere with any
timed or delayed cook function. To Set: On some models, press and hold DELAY for 5 seconds.
12 HR SHUT-OFF ON will appear on the display. Press and hold DELAY again for 5 seconds to turn off.
IMPORTANT: Do not use a thermometer to measure oven
temperature because opening the oven door may cause burner
cycling to give incorrect readings.
The oven provides accurate temperatures; however, it may cook faster or slower than your previous oven, so the temperature
calibration can be adjusted. It can be changed in Fahrenheit or Celsius.
A minus sign means the oven will be cooler by the displayed
amount. No sign means the oven will be warmer by the displayed amount. Use the following chart as a guide.
ADJUSTMENT °F COOKS FOOD
(ADJUSTMENT °C)
10°F (5°C) ...alittle more
20°F (10°C) ...moderately more
30°F (15°C) ...much more
-10°F (-5°C) ...a little less
-20°F (-10°C) ...moderately less
-30°F (-15°C) ...much less
To Adjust Oven Temperature Calibration:
Style I Electronic Oven Control
1. Press and hold OVEN LIGHT for 5 seconds until the oven display shows the current calibration, for example, OFwill
appear on the display.
2. Press the TEMP "up" or "down" arrow pad(s) to increase or to decrease the temperature in 10°F (5°C) amounts. The adjustment can be set between 30°F (15°C) and
-30°F (-15°C).
3. Press START.
Styles 2 & 3 Electronic Oven Controls
1. Press and hold BAKE for 5 seconds until the oven display shows the current calibration, for example "0°F CAL" or "00."
2. Press the TEMP or TEMP/TIME "up" or "down" arrow pad(s) to increase or to decrease the temperature in 10°F (5°C)
amounts. The adjustment can be set between 30°F (15°C) and -30°F (-15°C).
3. Press START.
OVENUSE
Odors and smoke are normal when the oven is used the first few times, or when it is heavily soiled.
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: Do not line the oven bottom with any type of foil, liners or cookware because permanent damage will occur to the
oven bottom finish.
• Do not cover entire rack with foil because air must be able to move freely for best cooking results.
• To catch spills, place foil on rack below dish. Make sure foil is at least 1" (2.5 cm) larger than the dish and that it is turned up at the edges.
12
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IMPORTANT: Do not place food or bakeware directly on the oven door or bottom. Permanent damage will occur to the porcelain
finish.
RACKS NOTES:
• Position racks before turning the oven on.
• Do not move 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, then lift out. Use the following illustration and chart as a guide.
4 ..........................
2
1........................../
J
FOOD RACK POSITION
Frozen pies, large roasts, turkeys, 1 or 2 angel food cakes
Split-Rack with Removable Insert The split-rack with removable insert is a space maximizer. When
the two are attached, they make a full rack, The insert can also be removed to provide room for large items such as a turkey and
casseroles. The insert can also be used on the counter for a cooling rack.
Do not place more than 25 Ib (11.3 kg) on the split-rack.
B
A. Split-rack B. Removable insert
To Use Racks:
1. Place a full rack on position 1 or 2, and the split-rack on position 3 or 4.
2. Place large items on the right side of the full rack.
3. Place deeper, covered dishes on the left side of the full rack.
4. Place shallow dishes on the split-rack.
5. When finished cooking, carefully remove items.
A
Bundt cakes, most quick breads, 2 yeast breads, casseroles, meats
Cookies, biscuits, muffins, cakes, 2 or 3 nonfrozen pies
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.
B
A. Rear rack section
B. Front rack section
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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
A. Oven vent (Ceramic glass model)
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 • Follow manufacturer's instructions.
• Crisp crusts
Ovenproof
glassware, ceramic glass or
ceramic
• Brown, crisp crusts
On models without a temperature probe, always rely on a meat
thermometer to determine doneness of meat and poultry. The
internal temperature, not appearance, is what counts. A meat
thermometer is not supplied with this appliance.
• Insert the thermometer into the center of the thickest portion of the meat or inner thigh or breast of poultry. The tip of the thermometer should not touch fat, bone or gristle.
• After reading the thermometer once, push it into the meat 1/2"(1.25 cm) more and read again. If the temperature drops, cook the meat or poultry longer.
• Check all meat in 2 or 3 places.
May need to reduce baking temperatures 25°F (15°C).
Use suggested baking time. For pies, breads and casseroles, use
temperature recommended in recipe.
• Place rack in center of oven.
• Place in the bottom third of oven.
• May need to increase baking time.
• May need to increase baking time.
• May need to reduce baking temperatures 25°F (15°C).
A
\
A. Oven vent (Coil element model)
The oven vent releases hot air and moisture from the oven, and should not be blocked or covered. Blocking or covering the vent
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 coil element models, the element can be used when the oven is in use as long as the cookware does not extend more than 1" (2.5 cm) over the element.
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. The bake element will glow red when cycling on, the broil element will not. This feature is automatically
activated when the oven is in use. Before baking and roasting, position racks according to the
"Positioning Racks and Bakeware" section. When roasting, it is not necessary to wait for the oven preheat conditioning time to end before putting food in unless recommended in the recipe.
To Bake or Roast:
1. Press BAKE. Press TEMP "up" or "down" arrow pads to set a temperature
other than 350°F (177°C) in 5° amounts. The bake range can be set between 170°F and 500°F (77°C and 260°C).
Press START. The temperature can be changed after this step.
START does not need to be pressed again on Styles 2 and 3 of Electronic Oven Controls.
3. Press OFF/CANCEL when finished.
®
14
Preheating
Style I Electronic Oven Control
After START is pressed, the oven will enter a timed preheat
conditioning. "Lo" will appear on the display until the temperature
is above 170°F (77°C). Once 170°F (77°C) is reached, the display temperature will increase in 2° increments as the actual temperature of the oven increases. "PREHEATING" will appear in the display in the lower text line. When the preheat conditioning
temperature is reached, a tone will sound, and the selected temperature will appear on the display.
Styles 2, 3 & 4 Electronic Oven Controls
After START is pressed, the oven will enter a timed preheat
conditioning. "PrE" and the time countdown may appear on the
display (on some models). When the preheat conditioning time
ends, atone will sound and the selected temperature will appear
on the display.
Preheat temperatures are affected by varying factors such as
room temperature and peak energy usage times. It is normal for the temperature showing on the display and the actual oven
temperature to differ.
Waiting an additional 10 minutes after the preheat conditioning time ends to put food in the oven is suggested when baking
foods with leavening ingredients, such as yeast, baking powder,
baking soda and eggs.
Broiling uses direct radiant heat to cook food. Changing the temperature when Custom Broiling allows more precise control when cooking. 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.
• Use only the broiler pan and grid provided with the range. It is designed to drain juices and help prevent spatter and smoke.
For proper draining, do not cover the broiler 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 prevent curling.
Pull out oven rack to the 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.
Before broiling, position rack according to Broiling Chart. It is not necessary to preheat the oven before putting food in unless recommended in the recipe. Position food on grid in the broiler pan, then place it in the center of the oven rack. Close the door to the broil stop position to ensure proper broiling temperature.
The CHOICE BAKE®function eliminates the top heat during oven
cooking. It is ideal for baking pies, casseroles and breads, and for roasting foods that require longer and slower cook times such as poultry and roasts.
Similar to the baking and roasting function, the bake elements or burners cycle on and off at intervals during CHOICE BAKE®. However, the cycle duration for the broil element is much shorter during CHOICE BAKE ®cycle, allowing less top browning of foods and more customized control for your baking results.
To Use:
1. Press CHOICE BAKE®function. Press the TEMP "up" or "down" arrow pad to set a
temperature other than 350°F (175°C) in 5 ° increments. The bake range can be set between 170°F and 500°F (75°C and 260°0).
2. Press START. The temperature can be changed after this step. Start does
not need to be pressed again.
3. Press OFF/CANCEL when finished cooking.
To use the CHOICE BAKE®function during a regular BAKE cycle to achieve less top browning, press CHOICE BAKE ®, set the
desired temperature and press START.
To Broil:
1. Open door to broil stop position.
2. Press BROIL.
3. Press START.
4. Press OFF/CANCEL when finished.
15
BROILING CHART For best results, place food 3" (7 cm) or more from the broil
element. Times are guidelines only and may need to be adjusted
for individual foods and tastes. Recommended rack positions are
numbered from the bottom (1)to the top (5). For diagram, see the "Positioning Racks and Bakeware" section.
FOOD RACK COOK
POSITION TIME
minutes Side 1 Side 2
Steak
1" (2.5 cm) thick medium rare 4 14-15 7-8
medium 4 15-16 8-9
well-done 4 18-19 9-10
Ground meat patties*
3/4"(2 cm) thick well-done 4 13-14 7-8
Pork chops 1" (2.5 cm) thick 4 20-22 10-11
Ham slice, precooked 1/2"(1.25 cm) thick 4 8-10 4-5
Frankfurters 4 5-7 3-4
• Use a meat thermometer to determine the doneness of meats and poultry. Check the temperature of pork and poultry
in 2 or 3 places.
During convection baking or roasting, the bake and broil elements cycle on and off in intervals to maintain the oven
temperature, while the fan constantly circulates the hot air. If the oven door is opened during convection baking or 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.
• For optimal cooking results, do not use aluminum foil.
• Reduce recipe temperature 25°F (14°C). The cook time may need to be reduced also.
To Convection Bake or Roast: Before convection baking or roasting, position the racks
according to the "Positioning Racks and Bakeware" section. When using two racks, place them on rack positions 2 and 4.
When roasting with CONVECT, use the roasting rack on top of the broiler pan and grid. It is not necessary to wait for the oven to
preheat before putting food in, unless it is recommended in the recipe.
Lamb chops 1" (2.5 cm) thick 4 14-17 8-9
Chicken bone-in pieces 3 17-20 17-20
boneless breasts 4 11-16 11-16
Fish Fillets 1/4-1/2" 4 8-10 4-5
(0.6-1.25 cm) thick
Steaks 3/4-1" 4 16-18 8-9
(2-2.5 cm) thick
*Place up to 9 patties, equally spaced, on broiler grid.
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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 maintains 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 so that surface areas remain exposed to the circulating air, allowing browning and crisping.
• Keep heat loss to a minimum by only opening the oven door 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 an alternative method such as
using a toothpick.
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A.Roasting rack B.Broiler grid C.Broiler pan
To Select Convection Settings There are five convection presets for time and temperature. Each
can be activated by sequentially pressing the CONVECT key. The temperatures and times can be changed for each of the
following settings. This helps you to match the convection oven settings with package instructions or your favorite recipes.
CONVECTION SETTING
Function Temperature Time
(default)
CONVECT 325°F 0 minutes (default)
CONVECT 325°F 0 minutes COOKIES
CONVECT 350°F 0 minutes MEATS
CONVECT 325°F 1 hour CASSEROLES 30 minutes
CONVECT 325°F 45 minutes FROZEN
16
NOTE: Each temperature in this table is 25°F (14°C) lower than
for a non-convection oven. At the end of each set time, the oven
will turn off.
1. Press CONVECT key. The first setting in the display will show convection at 325°F
(163°C), and scrolling text at the bottom of the screen will scroll in this order: "SET TEMP OR TIME" then "OR PUSH
START" then "PUSH AGAIN" then "FOR NEXT." Each time the CONVECT pad is pressed, the display will
move to the next preset (for Cookies, Meats, Casseroles or Frozen). The following instructions are applicable for each preset.
2.
Press the TEMP "up" or "down" arrow pads to enter a temperature other than the preset convection temperature.
The convection bake range can be set between 170°F and 500°F (77°C and 260°C).
3.
Press the Hour and/or Minute "up" or "down" arrow pads to enter the stop time.
4.
Press START. The preheat display will show "Lo" in the temperature field
until the temperature is above 170°F (77°C). Once 170°F (77°C) is reached, the display temperature will increase as the actual temperature of the oven increases, and it will display
"PREHEATING" in the lower text line.
5. Press OFF/CANCEL to exit function when finished cooking.
CONVECTION ROASTING CHART
Food/Rack Cook Time Oven Temp. Internal Food Position (rain. per Temp.
1 Ib [454 g])
Beef, Rack Position 2
Food/Rack Cook Time Oven Temp. Internal Food
Position (rain. per 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)
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°0)
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°0)
Rump,
Sirloin Tip Roast
rare 20-25 300 °F (149 °C) medium 25-30
well-done 30-35 Meat Loaf 20-25 325°F (163°C)
140°F (60°0) 160°F (71°C)
170°F (77°0) 165°F (74°0)
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)
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.
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.
IMPORTANT: Food must be at serving temperature before placing it in the warmed oven. Food may be held up to one hour, however breads and casseroles may become to dry if left in the oven during Warm Hold.
Warm Hold Feature allows hot cooked foods to stay serving temperature. It can also be used at the end of a timed cook.
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