Whirlpool GERC4120SQ2, GERC4110SQ2, WERP4120SS2, WERP4120SQ2, WERP4120SB2 Owner’s Manual

...

ELECTRICRANGE

In Canada, for assistance, installation and service, call:

1-800-807-6777

or visit our website at

www.whirlpooLca

CUISINIERE

ELECTRIQUE

Au Canada, pour assistance, installation ou service composez le

Table of Contents/Table des matieres .................. 2

1-800-807-6777

ou visitez notre site web &

www.whirlpool,ca

W10162205A

To the installer: Please leave this instruction book with the range.

To the consumer: Please read and keep this book for future reference.

Pour I'installateur : laisser ce manuel d'instructions avec la cuisiniere.

Pour le consommateur :lire ce manuel et le conserver pour consultation ulterieure.

TABLEOF CONTENTS

TABLEDESMATIERES

RANGE SAFETY ............................................................................. 3

The Anti-Tip Bracket .................................................................... 3

PARTS AND FEATURES ................................................................ 5

COOKTOP USE .............................................................................. 8

Cooktop Controls ......................................................................... 8

Dual Cooking Zone (on some models) ........................................ 8

Warm Zone Element (on some models) ...................................... 8

Ceramic Glass (on some models) ................................................ O

Coil Elements and Burner Bowls (on some models) ................... 9

Lift-up Cooktop (on some models) ............................................ 10

Home Canning ........................................................................... 10

Cookware ................................................................................... 10

ELECTRONIC OVEN CONTROLS ............................................... 11

Display ........................................................................................ 13

Start ............................................................................................ 13

Off/Cancel .................................................................................. 13

Clock .......................................................................................... 13

Range Lights .............................................................................. 13

Tones .......................................................................................... 14

Fahrenheit and Celsius ............................................................... 14

Timer ........................................................................................... 14

Control Lock (on some models) ................................................. 14

12-Hour Shut-Off ....................................................................... 15

Oven Temperature Control ........................................................ 15

OVEN USE ..................................................................................... 15

Aluminum Foil ............................................................................. 15

Positioning Racks and Bakeware .............................................. 15

Split Oven Rack (on some models) ............................................ 16

Bakeware .................................................................................... 16

Meat Thermometer ..................................................................... 16

Oven Vent ................................................................................... 17

Baking and Roasting .................................................................. 17

Choice Bakd _Function (on some models) ................................ 17

Broiling ........................................................................................ 18

Convection Cooking ................................................................... 18

Hold Warm Feature (on some models) ...................................... 20

Timed Cooking (on some models) ............................................. 21

Sequence Programming ............................................................ 22

Warming Drawer (on some models) .......................................... 23

RANGE CARE ............................................................................... 24

Self-Cleaning Cycle (on some models) ...................................... 24

General Cleaning ........................................................................ 25

Oven Light .................................................................................. 28

Appliance Outlets (on some models) ......................................... 28

Oven Door .................................................................................. 28

Storage Drawer .......................................................................... 29

Warming Drawer (on some models) .......................................... 29

TROUBLESHOOTING .................................................................. 29

ASSISTANCE OR SERVICE ......................................................... 31

WARRANTY .................................................................................. 32

SIeCURITE DE LA CUISINIERE ................................................... 33

La bride antibasculement ........................................................... 33

PIECES ET CARACTIeRISTIQUES .............................................. 36

UTILISATION DE LA TABLE DE CUlSSON ................................ 3g

Commandes de la table de cuisson .......................................... 39

Zone de cuisson h double fonction (sur certains modeles) ....... 39

Element zone de rechauffage (sur certains modeles) ................ 40

Vitroceramique (sur certains modeles) ....................................... 40

EI6ments en spirale et cuvettes de brOleur

(sur certains modeles) ................................................................ 41

Table de cuisson relevable (sur certains modeles) .................... 42

Preparation de conserves & la maison ....................................... 42

Ustensiles de cuisson ................................................................ 42

COMMANDES leLECTRONIQUES DU FOUR ............................ 43

Affichage ..................................................................................... 45

Mise en marche .......................................................................... 45

Arr_t/annulation .......................................................................... 45

Horloge ....................................................................................... 45

Lampes de la cuisiniere .............................................................. 46

Signaux sonores ......................................................................... 46

Fahrenheit et Celsius .................................................................. 46

Minuterie ..................................................................................... 46

Verrouillage des commandes (sur certains modeles) ................ 47

Arr_t au bout de 12 heures ........................................................ 47

Commande de la temperature du four ...................................... 47

UTILISATION DU FOUR ............................................................... 48

Papier d'aluminium ..................................................................... 48

Positionnement des grilles et des ustensiles de cuisson .......... 48

Grille de four en deux pieces (sur certains modeles) ................. 48

Ustensiles de cuisson ................................................................ 49

Thermometre & viande ............................................................... 49

Event du four .............................................................................. 49

Cuisson au four et r6tissage ...................................................... 49

Fonction Choice Bake ®(sur certains modeles) .......................... 50

Cuisson au gril ............................................................................ 50

Cuisson par convection ............................................................. 51

Caracteristique Hold Warm (garder au chaud)

(sur certains modeles) ................................................................ 53

Cuisson minutee (sur certains modeles) .................................... 54

Programmation de sequences ................................................... 55

Tiroir-rechaud (sur certains modeles) ........................................ 56

ENTRETIEN DE LA CUISINIERE ................................................. 56

Programme d'autonettoyage (sur certains modeles) ................ 56

Nettoyage gen6ral ...................................................................... 58

Lampe du four ............................................................................ 60

Prises pour appareils menagers (sur certains modeles) ............ 60

Porte du four ............................................................................... 60

Tiroir de remisage ....................................................................... 61

Tiroir-rechaud (sur certains modules) ........................................ 61

DEPANNAGE ................................................................................. 62

ASSISTANCE OU SERVICE ......................................................... 63

GARANTIE ..................................................................................... 64

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 is the safety alert symbol. This symbol alerts you to potential hazards that can kill or hurt you and others. All safety messages will follow the safety alert symbol and either the word "DANGER" or "WARNING."

These words mean:

You can be killed or seriously injured if you don't immediately

follow instructions.

You can be killed or seriously injured if you don't follow

instructions.

All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you what can happen if the instructions are not followed.

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.

Anti-Tip Bracket

Range Foot

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.

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

WARNING: To reduce the risk of fire, electrical shock, [] Protective Liners - Do not use aluminum foil to line surface

injury to persons, or damage when using the range, follow basic precautions, including the following:

[] WARNING: TO REDUCE THE RISK OF TIPPING OF

THE RANGE, THE RANGE MUST BE SECURED BY

PROPERLY INSTALLED ANTI-TIP DEVICES. TO CHECK IF THE DEVICES ARE INSTALLED PROPERLY, SLIDE

RANGE FORWARD, LOOK FOR ANTI-TIP BRACKET SECURELY ATTACHED TO FLOOR, AND SLIDE RANGE

BACK SO REAR RANGE FOOT IS UNDER ANTI-TIP BRACKET.

[] CAUTION: 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.

[] Proper Installation - Be sure the range is properly installed

and grounded by a qualified technician. [] Never Use the Range for Warming 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. [] Wear Proper 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.

[] 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.

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 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

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.

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 flambeing foods under the hood, turn the fan on.

SAVE THESE INSTRUCTIONS

PARTSANDFEATURES

This manual covers several different models. The range you have purchased 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

Style 1

D E F G

A. Left front control knob B. Left rear control knob C. Electronic oven control

Style 2

D. Hot surface indicator light E. Right rear control knob

Surface cooking area Iocator

G. Right front control knob H. Warm zone button

A B C DE F G

A, Left front control knob

B, Left rear control knob C, Electronic oven control

i _ ................................. _ _ i_ _

D. Hot surface indicator light

E. Right rear control knob F. Surface cooking area Iocator

G. Right front control knob

H. Warm zone button

Style 3

A B

7 _

.....

A. Left front control knob B. Left rear control knob

C. Electronic oven control

A B

C D E

C_G_T_P

0++

+or O

F G

_i_m Pu_H_+_ %'_m _i_ '_

D. Hot surface indicator light E. Surface cooking area locator

F. Right rear control knob

G. Right front control knob

A. Left front control knob B. Left rear control knob

C. Electronic oven control

A. Left front control knob B. Left rear control knob

C. Electronic oven control

D. Hot surface indicator light E. Surface cooking area Iocator

C D E F G

D. Hot surface indicator light E. Right rear control knob

F. Right rear control knob

G. Right front control knob

Surface cooking area Iocator

G. Right front control knob

Style 4

Range

A B

/ 0F, /

A. Left front control knob

B. Left rear control knob

G H

_o_, ___

C. Electronic oven control D. Surface cooking area Iocator

E F

E Right rear control knob

F.Right front control knob

A. Oven vent

(on ceramic glass models)

B. Ceramic glass

(on some models)

C. Dual element

(on some models)

D. Anti-tip bracket

E. Model and serial number plate

(behind left side of storage drawer)

E Storage drawer (on some

models) or warming drawer (on some models)

G.Console night light

(on some models)

H. Oven light switch

(on some models)

I. Console panel

J. Warm zone element

(on some models)

K.Automatic oven light switch

L.Broil element (not shown)

M. Gasket

N. Bake element (hidden

on some models)

O. Self-clean latch

Parts and Features not shown

Coil elements (on some models) Oven door window

Oven light Broiler pan and gdd (on some models)

Roasting rack (on some models) Storage drawer liner

(on some models)

COOKTOPUSE

( / _,;

Fire Hazard

Turn off all controls when done cooking.

Failure to do so can result in death or fire.

The control knobs can be set to 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.

Medium High • Hold a rapid boil. Between MEDIUM

and HI • Quickly brown or sear food.

MEDIUM • Maintain a slow boil.

• Fry or saute foods.

• Cook soups, sauces and gravies.

Medium Low • Stew or steam food. Between MEDIUM

and LO • Simmer.

LO • Keep food warm.

• Melt chocolate or butter.

Warm Zone • Keep cooked foods warm. Element

(on some ceramic glass models)

A. Single size (6" [15.24 cm]) B. Dual size (9" [22.86 cm])

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

DgA o o SI)_GLE

HI Hl

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. 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. 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 some self-cleaning 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.

O0 O0

ZONE

WARM 0

To Use:

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

may cycle on and off to maintain the selected heat level. It is normal for the surface of white or biscuit ceramic glass to

appear to change color when surface cooking areas are hot. As the glass cools, it will return to its original color.

Cleaning 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 or biscuit ceramic glass, soils and stains

may be more visible, and may require more cleaning and care.

Cooktop cleaner and a cooktop scraper are recommended. 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 the

cooktop.

• 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"(1.3 cm)

outside the area.

A. Surface cooking area B. Cookware/canner

C. _/2"(1.3 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 pans 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 On coil element and ceramic glass models, the hot surface indicator light is located on the console panel.

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"(1.3 cm) over the coil

element. If cookware is uneven or too large, it can produce excess heat, causing the burner bowl to change colon 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 enough to clear the burner bowl.

2. Pullthecoilelementstraightawayfromthereceptacle.

3. Liftouttheburnerbowl.

On ceramic glass models, use only flat-bottomed canners. 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 instructions on how to order.

For more information, contact your local agricultural department. Companies that manufacture home canning

products can also offer assistance.

To Replace:

1. Line up openings in the burner bowl with the coil element receptacle.

2. Holding the coil element as level as possible, slowly push the 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.

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. On electric cooktops, canners should not

extend more than 1/2"(1.3 cm) beyond the surface cooking area or element.

• Do not place canner on 2 surface cooking areas, elements or surface burners at the same time.

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 and a well-fitting lid, and the material should be of medium-to-heavy thickness.

Rough finishes may scratch the cooktop or grates. 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.

Cookware with nonstick surfaces should not be used under 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 •

Ceramic or • Ceramic glass •

Copper • Earthenware •

Porcelain • enamel-on-

steel or cast iron

Stainless steel • Heats quickly, but unevenly.

Heats slowly and evenly. Good for browning and frying.

Maintains heat for slow cooking.

Follow manufacturer's instructions. Heats slowly, but unevenly.

Ideal results on low to medium heat settings.

Heats very quickly and evenly. Follow manufacturer's instructions.

Use on low heat settings. See stainless steel or cast iron.

• A core or base of aluminum or copper on stainless steel provides even

heating.

ELECTRONICOVENCONTROLS

Style 1 - Electronic Oven Control (on some models)

E F

PRECISE LOCKOUT

CLEAF_ _old _sec WARM OFF

Q©_

BO GRAM NING

DELETE

ST£P

©©

NIGHT OVEN

LIGHT LIGHT

P 0 N M L KJ I HG

A. Precise Clean TM cycle F. Timer set/off L. Oven settings B. Control lock G. Off/cancel M. Convect

C. Warming drawer H. Start N. Programming options

(on some models) I. Hour/minute O. Oven light

D. Oven display J. Delay tR Night light

E. Clock K. Temperature

Style 2 - Electronic Oven Control (on some models)

A B

O©

AUTO 5_RT

CLEAN TIME

......©

OVEN COOK £1GHT TIME

©©

NIGHT CONTROL

COOKING OPTIONS

©©0

CLOCK SET/OFF

D E F

@©

HOUR @

TIMER

•_

N M L K

A. Auto clean B. Start time C. Oven display

D. Clock

E.Timer set/off

F. Start G. Off/cancel H. Hour/minute

I.Temperature

J. Oven settings

I H

K. Cook time

L. Control lock

M. Night light

N. Oven light

Style 3 - Electronic Oven Controls (on some models)

A B D

A. Oven light

B. Clock C. Oven display

D. Start E. Cancel/off

ii,,

Star Time CookTime Start

T_mp

Tir_er

Delay Door Contlols

Locked Locked

,,,,,,,Sf .... !!--

G F

F. Temperature/time G. Oven settings H. Control lock

LAuto clean (on some models)

J. Timer

A B C

VECT CLOCK CookTime Start

J ....................... TimerTemp

AUTO ]IM[R Delay Door Controls

CLEAN Locked Locked

Star lime

_Jelf-clean

G F

A. Convect F. Temperature/time B. Clock G.Oven settings

C. Oven display H. Control lock D. Start L Auto clean (on some models)

E.Cancel/off J. Timer

A B C D E

_A_ B_OIL1iCL_W _AR_ _.

©©

OVEN START LIGHT TIME

CLOCK tlMEB

SET/OFF

.............©0

J ..... _

A. Oven light B. Start time

C. Oven display D. Clock

E. Timer set/off F. Off/cancel

CL_ TIm_

LOCKON

hold3se,

COOK

n_Y Cam*kS

COOKING OPTIONS

©©©

BAKE BROIL WARM

I H G

,O,K,D

0®

TEMPtTIME

G. Start H. Temperature/time

L Oven settings

J. Control lockout

K. Auto clean

L.Cook time

CA.CEL

Style 4 - Electronic Oven Control (on some models)

A B

@®

OVEN CLOCK LIGHT

©®

AUTO TIMER

CLEAN

se_ i:teon

J H

A. Oven light B. Clock

C. Oven display D. Start/control lock

E. Cancel/off

Style I - Electronic Oven Control

When power is first supplied to the range, "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. When the oven is not in use, the display shows the time of day.

Styles 2, 3 & 4 - Electronic Oven Controls

When power is first supplied to the range, a flashing time will appear on the display. Press OFF/CANCEL to clear the display.

if a flashing time 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.

D E

Timel OFF

TE_HHOUR

G F

F. Temperature/time

G. Broil H. Bake

I. Timer

J. Auto clean

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.

2. Depending on your model, press the HOUR or MIN, TEMP/ TIME or TEMP/HOUR "up" or "down" arrow pads to set the

time of day, including a.m. or p.m.

3. Press CLOCK or START. On some models, clock display can be turned off or on by

pushing and holding CLOCK.

Oven Light

Style I - Electronic Oven Control While the oven door is closed, press OVEN LIGHT to turn the

............ light on and off. The oven light will come on when the oven door

The Start pad begins any oven function. "SET TEMP ORTIME is opened. The oven light will not come on during the Self-Clean OR PUSH START" will appear on the display, cycle.

Styles 2, 3 & 4 - Electronic Oven Controls

The Start pad begins any oven function, except kitchen timer. If the Start pad is not pressed within 5 seconds after pressing a

function pad, the "START?" or "PUSH?" indicator light will appear on the display (on some models).

If the Start pad is not pressed within 1 minute after pressing a

function pad, the oven display will return to the time of day mode and the programmed function will be canceled.

................. Night Light (on some models)

Press NIGHT LIGHT to turn the light on and off.

Tones are audible signals, indicating the following:

Basic Functions

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

Style I - Electronic Oven Control

The temperature is preset at Fahrenheit, but can be changed to

Celsius.

Style I - Electronic Oven Control

To change: Press and hold PRECISE CLEAN for 5 seconds, and

"TEMPERATURE UNIT CELSIUS" will appear in the display. Repeat to change back to Fahrenheit.

To exit mode, press OFF/CANCEL

Styles 2, 3 & 4 - Electronic Oven Controls

To change: Press and hold BROIL for 5 seconds. A tone will

sound and "°C" or "°F" will appear on the display. Repeat to change back to Fahrenheit.

To exit mode, press OFF/CANCEL

Reminder Tones: The audible tones at the end of a cycle may be

set to beep once or continue to beep once per minute. Press and

hold BAKE for 5 seconds to cycle on and off. "Repeating Alarm Off" or "Repeating Alarm On" will be displayed in the scrolling text.

Sound: All audible tones can be turned off. Reminder tones are still active when all sounds are disabled. Press and hold CLOCK

for 5 seconds to cycle on and off. "All Sounds Off" or "All Sounds On" will be displayed in the scrolling text.

Tone Pitch: The tone pitch can be set to "Low" or "High." Press and hold BROIL for 5 seconds to cycle on and off. "Low" or

"High" will be displayed in the scrolling text.

End of Cycle Tones: The End of Cycle Tone can be turned on or off. Press and hold BROIL for 5 seconds to cycle on and off. "On"

or "Off" will be displayed in the scrolling text.

Key Press Tone: This feature disables or enables the tone that accompanies a valid key press. Press and hold "WARM" for

5 seconds to cycle on and off. "Key Press Tone On" or "Key

Press Tone Off" will be displayed in the scrolling text.

Style 2 - Electronic Oven Control

Reminder Tones: The audible tones at the end of a cook time or

timer may be set to beep once for "Off" or continue to beep once

per minute for "rEP On." Press and hold TIMER SET/OFF for 5 seconds to cycle on and off. "Off" or "rEP On" will momentarily

appear on the display. Sound: All audible tones can be turned off. Press and hold COOK TIME for 5 seconds to cycle on and off. "Off" or "Snd On"

will momentarily appear on the display. Volume: The tone volume can be set to "Lo" or "Hi." Press and

hold START TIME for 5 seconds to cycle on and off. "Lo" or "Snd

HI" will be momentarily appear on the display.

Styles 3 & 4 - Electronic Oven Controls

Reminder Tones: The audible tones at the end of the Timer may

be set to beep once or continue to beep. Press and hold TIMER for 5 seconds to enter Options mode. "Opt" will appear on the

display. Use TEMP/HOUR to cycle through the options until you

reach "b" or "bl" (depending on your model). Cycle on and off

using TIMER. Press CANCEL to exit the mode.

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 or TIMER. The timer indicator light will light up on some models. If no action is taken after 1 minute,

the display will return to the time of day.

2, Depending on your model, press the HOUR or MIN, TEMP/

TIME or TEMP/HOUR "up" or "down" arrow pads to set the length of time.

3. Press TIMER SET/OFF or TIMER. 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 or TIMER twice to cancel the Timer and reminder tones.

NOTE: 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.

{}/_._._/< __ /!_'f_._

The Control Lock shuts down the control panel pads to avoid

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 Cook Timer are off. Press and hold "Control Lockout" key for 3 seconds. A single tone will sound, and "Loc" or "Locked" will

appear on the display. Repeat to unlock. "Loc" or "Locked" will disappear from the

display.

Styles 1,2, 3 & 4 - Electronic Oven Controls

The oven control is set to automatically shut off the oven

12 hours after the oven turns on. This will not interfere with any

timed or delayed cook function.

Style I - Electronic Oven Control

The 12-hour shutoff feature may be turned off on Style 1 electronic oven controls.

To Set: 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. The absence of a minus 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) ...a little 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

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: To avoid permanent damage to the oven bottom

finish, do not line the oven bottom with any type of foil, liners or

cookware.

• 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"(1.3 cm) larger than the dish and that it is turned

up at the edges.

IMPORTANT: To avoid permanent damage to the porcelain

finish, do not place food or bakeware directly on the oven door or

bottom.

RACKS NOTES:

• 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.

3_,

To Adjust Oven Temperature Calibration:

Style I - Electronic Oven Control

1. Press and hold OVEN LIGHT for 3 seconds until the oven

display shows the current calibration. For example, "°F Temp Offset" will appear on the display.

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). Press START.

Styles 2, 3 & 4 - Electronic Oven Controls

Press and hold BAKE for 5 seconds until the oven display shows the current calibration, for example "0°F CAL" or "00."

Press the TEMP, TEMP/TIME or TEMP/HOUR "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°O) and -30°F (-15°O).

3. Press START.

TraditionalCooking

FOOD RACKPOSITION

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

OFPAN(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.

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. Do not place more than 25 Ibs (11.3 kg) on the split-

rack.

The insert can also be used on the counter for a cooling rack.

A ....................... _....................... g

A. Split-rack B. Removable insert

If you would like to purchase a split-oven rack, one may be

ordered. See "Assistance or Service" section to order. Ask for

Part Number 4396927.

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, slowly remove items.

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 • Place in the bottom third of oven. sheets or baking • May need to increase baking time.

pans

• Little or no bottom

browning

Stainless steel • May need to increase baking time.

• Light, golden crusts

• Uneven browning

Stoneware/Baking • Follow manufacturer's instructions. stone

• Crisp crusts

Ovenproof • May need to reduce baking

glassware, ceramic temperatures 25°F (15°C). glass or ceramic

• Brown, crisp crusts

On models without a temperature probe, use a meat

thermometer to determine doneness of meat, poultry and fish. The internal temperature, not appearance, should be used to

determine doneness. A meat thermometer is not supplied with

this range.

• 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 _/_" (1.3 cm) more and read again. If the temperature drops, cook the meat or poultry longer.

• Check all meat, poultry and fish in 2 or 3 different 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.

A. Rear rack section B. Front rack section

A. Oven vent (ceramic

glass 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"(1.3 cm) over the element.

A. Oven vent (coil

element model)

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 it is recommended in the

recipe.

To Bake or Roast:

1. Press BAKE. Press TEMP, TEMP/TIME or TEMP/HOUR "up" or "down"

arrow pads to set a temperature other than 350°F (175°C) in 5° amounts. The bake range can be set between 170°F and

500°F (75°C and 260°C).

2. 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.

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 (75°C). Once 170°F (75°C) is reached, the display

temperature will increase in 2° increments as the actual temperature of the oven increases. "OVEN IS 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. On some models, "PrE" will appear on the display. On some models, the time countdown will appear on the display.

On some models, both "PrE" and the time countdown will appear on the display. When the preheat conditioning time ends, a tone

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.

The CHOICE BAKE _function reduces top heat in the oven during

cooking. It is ideal when baking pies, breads and casseroles and when roasting meat and poultry.

During traditional baking and roasting, the bake and broil

elements or burners cycle on and off at intervals. When CHOICE

BAKE _is selected, the broil element or burner cycles on less frequently. This reduces top browning of foods and allows you

more customized control of your cooking results.

To Use:

1. Press CHOICE BAKE ®function. Press the TEMP "up" or "down" arrow pads 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°C).

2. Press START. The temperature can be changed after this step by pressing

the TEMP "up" or "down" arrow pads and then pressing START.

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 ®cycle, set the desired temperature and press START.

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.

• For best results, use a broiler pan and grid (provided on some models). It is 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.

Before broiling, position rack according to the 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.

FOOD RACK COOK TIME

POSITION 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

_/2"(1.25 cm) thick 4 8-10 4-5

Frankfurters 4 5-7 3-4

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 _/4-_f2'' (0.6-1.25 cm) thick 4 8-10 4-5

Fish Steaks _/4-1" (2-2.5 cm) thick 4 16-18 8-9

*Place up to 9 patties, equally spaced, on broiler pan grid.

To Broil:

1. Open door to broil stop position.

2. Press BROIL.

3. Press START.

4. Press OFF/CANCEL when finished.

To Custom Broil (onsome models):

1. Press BROIL.

2. Press TEMP or TEMP/HOUR "up" or "down" arrow pads to change the temperature in 5°F (5°C) amounts. The broil range can be set between 3O0°F and 525°F

(150°C and 275°C).

3. Press START.

4. Press OFF/CANCEL when finished.

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 tastes. Recommended rack positions are numbered

from the bottom (1) to the top (5). For diagram, see the

"Positioning Racks and Bakeware" section.

During convection cooking, the fan provides increased hot air circulation continuously and more consistently throughout the

oven. The movement of heated air around the food helps to speed up cooking by penetrating the cooler outer surfaces. Food

cooks more evenly, browning and crisping outer surfaces while sealing moisture inside.

Many foods can be cooked by lowering cooking temperatures 25°F (10°C) and/or cooking time can be shortened by as much as

30 percent. By using multiple racks, you can cook more food at

the same time.

• 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.

• Use a meat thermometer to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 different places.

• Before convection cooking, position the rack(s) according to the "Positioning Racks and Bakeware" section.

When roasting poultry and meat, use the roasting rack on the top of the broiler pan and grid. It is not necessary to wait for the oven to preheat, unless recommended in the recipe.

A. Roasting rack B. Broiler grid

C. Broiler pan

Style I - Convection Baking and Roasting

During the CONVECT function, the ring element operates, along

with the fan, to provide an indirect source of heat in the oven cavity. Use CONVECT for single or multiple rack baking and

roasting.

• When using more than one rack, position bakeware/ cookware on the racks to allow movement of the fan

circulated air around the food. See the "Positioning Racks and Bakeware" section.

• If the oven is full, extra cooking time may be needed.

During the CONVECT preheating cycle, the fan, and the bake and broil elements heat the oven cavity. When preheating is finished,

the ring element cycles to maintain the oven temperature while the fan continues to constantly circulate the heated air.

If the oven door is opened during convection cooking or preheating, the element(s) and fan will turn off immediately. Once

the door is closed, they will come back on.

• For optimal cooking results, do not cover food with aluminum foil.

To Select Convection Settings There are 5 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 Settings

Function Temperature Time

(default)

CONVECT 325°F (163°C) 0 minutes (default)

CONVECT 350°F (177°C) 0 minutes COOKIES

Press CONVECT keypad. The first setting in the display will show convection at

325°F (165°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 keypad 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 (75°C and 260°C).

3. Press the HOUR and/or MIN "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 (75°C). Once

170°F (75°C) is reached, the display temperature will increase as the actual temperature of the oven increases, and it will display "OVEN IS PREHEATING" in the lower text line.

5. Press OFF/CANCEL to exit function when finished cooking.

Style 3 - Convection Baking and Roasting

(on some models)

The convection feature is ideal for single rack baking and

roasting. If using more than one rack, move pans from top to bottom shelf halfway through cooking.

During convection baking or roasting, the bake and broil elements cycle on and off in intervals to maintain the oven

temperature, while the fan circulates the hot air.

If the oven door is opened during convection baking or roasting,

the fan will turn off immediately. It will come back on when the

oven door is closed.

To Use:

1. Press BAKE or BROIL.

2. Press CONVECT keypad to turn on fan.

3. Press the TEMP/HOUR (or TEMP/TIME) "up" or "down" arrow pads to desired temperature.

4. Press START.

5. Press CONVECT keypad to turn off fan when finished cooking.

6. Press OFF/CANCEL to turn off oven.

CONVECT 325°F (163°C) 1 hour MEATS 30 minutes

CONVECT 325°F (163°C) 45 minutes CASSEROLES

CONVECT 425°F (218°C) 25 minutes FROZEN

NOTE: Each temperature in this table is 25°F (10 ° to 15°O) lower than for a non-convection oven. At the end of each set time, the oven will turn off.

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 20-25 140°F (60°C) medium 25-30 300°F (149°C) 160°F (71°C)

well-done 30-35 170°F (77°C) Rib Roast (boneless)

rare 22-25 140°F (60°C) medium 27-30 300°F (149°C) 160°F (71°C)

well-done 32-35 170°F (77°C) Rump,

Sirloin Tip Roast

rare 20-25 140°F (60°C) medium 25-30 300°F (149°C) 160°F (71°C)

well-done 30-35 170°F (77°C)

Meat Loaf 20-25 325°F (163°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) 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)

FOOD/RACK COOK TIME OVEN TEMP. INTERNAL POSITION (min. per FOOD TEMP.

1 Ib [454 g])

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.

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 1 hour;

however, breads and casseroles may become too dry if left in the oven during Hold Warm.

The Hold Warm feature allows hot cooked foods to stay at

serving temperature. It can also be used at the end of a timed cook.

Style I - Electronic Oven Control

To Use"

1. Press WARM.

2. Temperature is preset at 170 ° (75°C) for 60 minutes. Press the TEMP "up" or "down" arrow pad to raise or lower

the temperature in 5°F (5°C) amounts to set a temperature other than 170°F (75°C). The warm range is 170°F-200°F

(75°C-93°C).

3. Press START.

4. Press OFF/CANCEL when finished.

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