Whirlpool GSC309PVB02, GSC309PVS02, GSC309PVS00, GSC309PVQ02, GSC309PVQ00 Owner’s Manual

...

ELECTRIC

COMBINATION

LOWER OVEN

For questions about features, operation/performance,

parts, accessories or service, call: 1-800-253-1301.

or visit our website at...

www.whirlpool.com

In Canada call 1-800-807-6777 or visit our website at

www.whirlpoola pplia nces.ca

FOURSELI_CTRIQUES

COMBINES.FOUR

INFERIEUR

el:

Pour des questions h propos des caract6ristiques, du

fonctionnement/rendement, des pi6ces, des accessoires ou du

service, composez le : 1-800-807-6777 ou visitez notre site Web

www.whirlpool.ca

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

W10192048A Models/ModUles GSC309

TABLEOFCONTENTS TABLEDESMATIERES

OVEN SAFETY ................................................................................ 2

ELECTRONIC OVEN CONTROL ................................................... 4

Display(s) ...................................................................................... 4

Start .............................................................................................. 4

Lower Oven Cancel ...................................................................... 4

Clock ............................................................................................ 4

Tones ............................................................................................ 5

Fahrenheit and Celsius ................................................................. 5

Timer ............................................................................................. 5

Control Lock ................................................................................. 5

Oven Temperature Control .......................................................... 5

OVEN USE ....................................................................................... 6

Aluminum Foil............................................................................... 6

Positioning Racks and Bakeware ................................................ 6

Bakeware ...................................................................................... 6

Meat Thermometer ....................................................................... 7

Oven Vent ..................................................................................... 7

Baking and Roasting .................................................................... 7

Broil Maxi/Econo .......................................................................... 7

Convection Bake .......................................................................... 8

Convection Roast (on some models) ........................................... 9

Convection Broil ......................................................................... 10

Convect Full Meal ...................................................................... 10

COnVECt Conversion ................................................................. 11

Sabbath Mode ............................................................................ 11

Proofing Bread ........................................................................... 12

Timed Cooking ........................................................................... 12

OVEN CARE .................................................................................. 13

Self-Cleaning Cycle .................................................................... 13

General Cleaning ........................................................................ 14

Oven Lights ................................................................................ 15

Oven Door .................................................................................. 15

TROUBLESHOOTING .................................................................. 16

ASSISTANCE OR SERVICE ......................................................... 17

WAR RANTY .................................................................................. 18

SleCURITle DU FOUR ................................................................... 19

COMMANDE DE FOUR leLECTRONIQUE ................................. 20

Afficheur(s) .................................................................................. 20

Mise en marche .......................................................................... 20

Annulation du four inferieur ........................................................ 20

Horloge ....................................................................................... 20

Signaux sonores ......................................................................... 21

Fahrenheit et Celsius .................................................................. 21

Minuterie ..................................................................................... 21

Verrouillage des commandes ..................................................... 21

Commande de temperature du four .......................................... 21

UTILISATION DU FOUR ............................................................... 22

Papier d'aluminium ..................................................................... 22

Positionnement des grilles et des ustensiles de cuisson .......... 22

Ustensiles de cuisson ................................................................ 23

Thermometre h viande ............................................................... 23

#vent du four .............................................................................. 23

Cuisson au four et r6tissage ...................................................... 23

Cuisson au gril maximum et economique ................................. 24

Cuisson au four par convection ................................................. 25

R6tissage par convection .......................................................... 25

Cuisson au gril par convection ................................................... 26

Repas complet par convection .................................................. 26

Conversion de latemperature de convection ............................ 27

Mode Sabbat .............................................................................. 28

Levee du pain ............................................................................. 29

Cuisson minutee ......................................................................... 29

ENTRETIEN DU FOUR ................................................................. 30

Programme d'autonettoyage (sur certains modeles) ................ 30

Nettoyage gen6ral ...................................................................... 31

Lampes du four .......................................................................... 32

Porte du four ............................................................................... 32

DlePAN NAG E................................................................................. 33

ASSISTANCE OU SERVICE ......................................................... 34

WHIRLPOOL CORPORATION ..................................................... 35

OVENSAFETY

Your safety and the safety of others are very important.

We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety

messages.

This is the safety alert symbol. This symbol alerts you to potential hazards that can kill or hurt you and others.

All safety messages will follow the safety alert symbol and either the word "DANGER" or "WARNING."

These words mean:

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

follow instructions.

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

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

iMPORTANT SAFETY iNSTRUCTiONS

WARNING: To reduce the risk of fire, electrical shock,

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

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

and grounded by a qualified technician.

[] Never Use the Oven for Warming or Heating the Room. [] Do Not Leave Children Alone - Children should not be left

alone or unattended in area where oven is in use. They should never be allowed to sit or stand on any part of the

oven.

[] Wear Proper Apparel - Loose-fitting or hanging garments

should never be worn while using the oven.

[] User Servicing - Do not repair or replace any part of the

oven unless specifically recommended in the manual. All other servicing should be referred to a qualified technician.

[] Storage in Oven - Flammable materials should not be

stored in an oven.

[] Do Not Use Water on Grease Fires - Smother fire or flame

or use dry chemical or foam-type extinguisher.

[] Use Only Dry Potholders - Moist or damp potholders on

hot surfaces may result in burns from steam. Do not let potholder touch hot heating elements. Do not use a towel

or other bulky cloth.

[] Use Care When Opening Door - Let hot air or steam

escape before removing or replacing food.

[] Do Not Heat Unopened Food Containers - Build-up of

pressure may cause container to burst and result in injury.

[] Keep Oven Vent Ducts Unobstructed. [] Placement of Oven Racks - Always place oven racks in

desired location while oven is cool. If rack must be moved

while oven is hot, do not let potholder contact hot heating

element in oven.

[] DO NOT TOUCH HEATING ELEMENTS OR INTERIOR

SURFACES OF OVEN - Heating elements may be hot even though they are dark in color. Interior surfaces of an oven become hot enough to cause burns. During and after

use, do not touch, or let clothing or other flammable materials contact heating elements or interior surfaces of

oven until they have had sufficient time to cool. Other

surfaces of the oven may become hot enough to cause

burns - among these surfaces are oven vent openings and

surfaces near these openings, oven doors, and windows of

oven doors.

For self-cleaning ovens: [] Do Not Clean Door Gasket - The door gasket is essential

for a good seal. Care should be taken not to rub, damage,

or move the gasket.

[] Do Not Use Oven Cleaners - No commercial oven cleaner

or oven liner protective coating of any kind should be used

in or around any part of the oven. [] Clean Only Parts Listed in Manual. [] Before Self-Cleaning the Oven - Remove broiler pan and

other utensils.

SAVE THESE

The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances known to the State of California to cause cancer, birth defects, or other reproductive harm, and requires businesses to warn of

potential exposure to such substances. WARNING: This product contains a chemical known to the State of California to cause cancer, birth defects, or other

reproductive harm. This appliance can cause low-level exposure to some of the substances listed, including benzene, formaldehyde, carbon

monoxide, and toluene.

iNSTRUCTiONS

BAKB BROIL CLBAN

®®®

CONVECT CONVICT CONVBCT

RAKE BROIL ROAST

ELECTRONICOVENCONTROL

A B C D E F G

CONVECl CONVERSION sIARz

BAKED MEATS OTHRR _OODS FOODS

-_¢¢UeAKE

COOKRIMR

STOPTIME

LOWBBOVEN

OFF/CANCRL

....

A. Lower oven display B. Lower oven start and cancel

C. Number pads

D. Control lock

E. Upper oven display, time of day/timer

display

F. Timer

G. Clock

H. Lower oven setting selectors

I. Convect conversion

J. Timed cooking

When power is first supplied to the appliance, everything on the display(s) will light up for 5 seconds. Then, "PF id = 27" or "PF id = 30" will appear. Touch LOWER OVEN OFF/CANCEL or UPPER OVEN OFF/CANCEL to clear display(s).

Any other time "PF id = 27" or "PF id = 30" appears, a power failure occurred. Touch LOWER OVEN OFF/CANCEL or UPPER

OVEN OFF/CANCEL and reset the clock if needed.

Lower Oven Display (combination oven models)

When the lower oven is in use, this display shows the lower oven temperature, heat source(s) and start time.

During lower oven Timed Cooking, this display also shows a vertical bar and minute time countdown and the stop time (if entered).

If "Err" appears on the display, an invalid pad was touched. Touch LOWER OVEN OFF/CANCEL or UPPER OVEN OFF/

CANCEL and retry the entry. When the lower oven is not in use, this display is blank.

Upper Oven Display (combination oven models),

Display (single oven models)

When the upper oven or single oven is in use, this display shows the upper oven or single oven heat source(s), cooking power, quantities, weights and/or help prompts.

If "RETRY" flashes on the display for 1 second, an invalid pad was touched. Retry the entry.

When the upper oven or single oven is not in use, this display shows the time of day or Timer countdown.

K. Convect full meal

L. Lower oven light

M. Upper oven control (see separate Use

and Care Guide)

N. Upper oven start and cancel

The START pad begins any lower oven function except the Timer.

If not pressed within 5 seconds after pressing a pad, "START?" will appear on the lower oven display as a reminder. If not pressed within 4 minutes after pressing a pad, the oven display will return to inactive mode (blank) and the programmed function

will be canceled.

The LOWER OVEN OFF/CANCEL pad stops any lower oven

function except for the Clock, Timer and Control Lock.

The cooling fan may continue to operate even after LOWER

OVEN OFF/CANCEL is pressed depending on the oven temperature.

This is a 12-hour clock and does not show a.m. or p.m.

To Set: Before setting, make sure the ovens, Timer and Timed Cooking

are off.

1. Touch CLOCK.

2. Touch the number pads to set the time of day.

3. Touch CLOCK.

To remove the time of day from the display: Touch and hold

CLOCK for 5 seconds.

To return the time of day to the display: Touch CLOCK. The

time should not have to be reset.

Tonesareaudiblesignals,indicatingthefollowing:

One tone

• Valid pad touch

• Oven is preheated

• Function has been entered

Three tones

• Invalid pad touch

Four tones

• End of cycle

• Reminder, repeating each minute after the end-of-cycle tones

All Tones (combination oven models only)

All of the above tones are preset on, but can be turned off. To Turn Off/On: Touch and hold STOP TIME for 5 seconds.

A tone will sound, and "Snd oFF" will appear on the lower oven display for 3 seconds. Repeat to change back to "Snd on."

Tone Volume

The volume is preset at high, but can be changed to low. To Change: Touch and hold the number pad "7" for 5 seconds.

A tone will sound, and "Snd Lo" will appear on the lower oven display for 3 seconds. Repeat to change back to "Snd HI."

The Timer can be set in minutes and seconds or hours and

minutes, and counts down the set time. The Timer does not start or stop the oven.

To Set:

1. Touch TIMER SET. Touch again to switch between MIN/SEC and HR/MIN.

If no action is taken after 1 minute, the display will return to the time of day mode.

2. Touch the number pads to set length of time.

3. Touch TIMER SET. If not touched within 5 seconds, the display will return to the

time of day mode and the programmed function will be canceled.

When the set time ends, if enabled, end-of-cycle tones will sound, then reminder tones will sound every minute.

4. Touch TIMER OFF anytime to cancel the Timer and/or stop reminder tones.

Remember, touching the UPPER OVEN OFF/CANCEL will turn the respective oven(s) off.

The time can be reset during the countdown by repeating the above steps.

Reminder tones

The Timer and Timed Cooking reminder tones are preset on, but can be turned off. Reminder tones do not include end-of-

cycle tones. On combination oven models, if "All Tones" have been turned off, the reminder tones cannot be independently

turned on.

Timer To Turn Tones Off/On: Touch and hold TIMER SET until atone

sounds. Repeat to turn back on.

Timed Cooking (combination oven models only) To Turn Tones Off/On: Touch and hold COOK TIME until a tone

sounds and the lower oven display returns to inactive mode (blank). Repeat to turn back on.

_ _,_ _A_ _ 2_

The temperature is preset in Fahrenheit; however, it can be changed to Celsius.

To Change: Press and hold BROIL for 5 seconds. Depending on your model, a tone will sound and "C °'' or "C" will appear on the display for 3 seconds, or until you press CANCEL. Repeat to change back to Fahrenheit.

When in Fahrenheit, "°F" follows the oven temperature.

When in Celsius, only ..... follows the oven temperature.

The Control Lock shuts down the control panel pads to avoid

unintended use of the oven(s). When the control is locked, only the CLOCK, START, TIMER SET

and TIMER OFF pads will function. The Control Lock is preset unlocked, but can be locked. To Lock/Unlock Control: Before locking, make sure the oven(s),

Timer and Timed Cooking are off. Touch and hold the number

pad 3 CONTROL LOCK until "CONTROL LOCK" and a picture of

a lock appear on the display, about 3 seconds. Repeat to unlock

and remove "CONTROL LOCK" from the display.

IMPORTANT: Do not use a thermometer to measure oven

temperature because opening the oven door and element or

burner cycling may give incorrect readings. The oven 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 sign means the oven will be warmer by

the displayed amount. Use the following chart as a guide.

ADJUSTMENT °F COOKS FOOD

(ADJUSTMENT °C)

5° to 10°F (3° to 6°C) ...a little more

15° to 20°F (9° to 12°C) ...moderately more

25° to 35°F (15° to 21°C) ...much more

-5 ° to -10°F (-3° to -6°C) ...a little less

-15° to -20°F (-9°to -12°C) ...moderately less

-25° to -35°F (-15° to -21°C) ...much less

To Adjust Oven Temperature Calibration:

1. Press and hold BAKE until the lower oven display shows the current calibration, for example, "0° CAL COOK TEMP," if not yet adjusted or about 5 seconds.

2. Press BAKE to increase and BROIL to decrease the temperature in 5°F (3° C) amounts. The adjustment can be

set between 35°F (21oC) and -35°F (-21 oC).

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: This oven uses a hidden bake element under the oven liner. To avoid permanent damage to the oven bottom finish,

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

• For best cooking results, do not cover entire rack with foil because air must be able to move freely.

• To catch spills, place foil on rack below dish. Make sure foil is at least 1/2"(1.3 cm) larger than the dish and that it is turned up at the edges.

9,," 4, _,,,_ _'_,,_ ,_ _ i. _ i_ _......

IMPORTANT: To avoid permanent damage to the porcelain finish, do not place food or bakeware directly on the oven door or bottom.

RACKS

• Position racks before turning on the oven.

• Do not position racks with bakeware on them.

• Make sure racks are level.

To move a rack, pull it out to the stop position, raise the front edge, and then lift out. Use the following illustration and charts as a guide.

Traditional Cooking

FOOD RACK POSITION

Large roasts, turkeys, angel food, 1 or 2 bundt and tube cakes, quick breads, pies

Yeast breads, casseroles, meat and 2 poultry

Cookies, biscuits, muffins, cakes 2 or 3

Convection Cooking

FUNCTION NUMBER OF RACK

RACKS USED POSITION(S)

Convection baking or 1 1,2 or 3 roasting

Convection baking 2 2 and 4 Convection baking 3 1, 3 and 5 Convection Roast 1 1,2 or 3

Convection Broil 1 3 or 4

BAKEWARE

To cook food evenly, hot air must be able to circulate. Allow

2" (5 cm) of space around bakeware and oven walls. Use the following chart as a guide.

NUMBER POSITION ON RACK

OF PAN(S)

1 Center of rack.

2 Side by side or slightly staggered. 3 or 4 Opposite corners on each rack. Make sure that

no bakeware piece is directly over another.

The bakeware material affects cooking results. Follow

manufacturer's recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide.

BAKEWARE/ RECOMMENDATIONS RESULTS

Light colored • Use temperature and time

aluminum recommended in recipe.

• Light golden crusts

• Even browning

Dark aluminum and • other bakeware with

dark, dull and/or •

nonstick finish

• Brown, crisp crusts

Insulated cookie

sheets or baking

pans

• Little or no bottom browning

Stainless steel

• Light, golden crusts

• Uneven browning

Stoneware/Baking stone

• Crisp crusts

Ovenproof

glassware, ceramic glass or ceramic

• Brown, crisp crusts

May need to reduce baking

temperatures slightly.

Use suggested baking time.

For pies, breads and casseroles, use temperature recommended in recipe.

Place rack in center of oven.

• Place in the bottom third of oven.

• May need to increase baking time.

• Follow manufacturer's instructions.

• May need to reduce baking temperatures slightly.

_ _ _ _s _,

!q _:)1!1t.;1_1!}IX'I O1XeI}@i

On models without a temperature probe, use a meat thermometer to determine whether meat, poultry and fish, are cooked to the desired degree of doneness. The internal temperature, not appearance, should be used to determine doneness. A meat thermometer isnot supplied with this appliance. Follow manufacturer's directions for using a meat

thermometer.

A...........!!........[

B [

A. Upper oven B. Oven vent

C. Lower oven

The oven vent should not be blocked or covered since it allows the release of hot air and moisture from the oven. Blocking or

covering vents will cause poor air circulation, affecting cooking and cleaning results. Do not set plastics, paper or other items

that could melt or burn near the oven vent.

To Bake or Roast:

Before baking and roasting, position the racks according to the "Positioning Racks and Bakeware" section. When roasting, it is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.

1. Press BAKE. Press the number pads to enter a temperature other than

350°F (177°C). The bake range can be set between 170°F and 500°F (77°C and 260°C).

2. Press START. "Lo °'' will appear on the lower oven display if the actual oven

temperature is under 170°F (77°C). When the actual oven temperature reaches 170°F (77°C), the

lower oven display will show the temperature increasing in 5° increments.

When the set temperature is reached, if enabled, one tone will sound.

3. Press LOWER OVEN OFF/CANCEL when finished cooking.

A. Broil elements

B. Bake element (hidden in floor panel)

ACCUBAKE ° Temperature Management System (on some models)

The ACCUBAKE ®system electronically regulates the oven heat levels during preheat and bake to maintain a precise temperature range for optimal cooking results. The bake and broil elements cycle on and off in intervals. This feature is automatically

activated when the oven is in use. The bake element is hidden under the floor of the oven,

separated from spills and drips If the lower oven door is opened during baking or roasting, the

broil elements will turn off immediately and the bake element will turn off in 2 minutes. They will come back on once the door is

closed.

A. Broil maxi B. Broil econo

Broiling uses direct radiant heat from the broil element(s) to cook food. During maxi broiling, both the inner and outer broil elements heat. During econo broiling, only the inner broil element heats. The element(s) cycle on and off in intervals to maintain the oven temperature.

If the lower oven door is opened during broiling, the broil element(s) will turn off immediately and come back on once the

door is closed.

• For best results, use a broiler pan and grid. They are designed to drain juices and help avoid spatter and smoke.

If you would like to purchase a broiler pan one may be ordered. See "Assistance or Service" section to order. Ask for

Part Number 4396923.

• For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier cleaning.

• Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid curling.

• Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.

• After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.

To Broil:

Before broiling, position rack according to the Broiling Chart. When broiling, changing the temperature allows more precise

control. The lower the temperature, the slower the cooking.

Thicker cuts and unevenly shaped pieces of meat, fish and

poultry may cook better at lower broiling temperatures.

Positionfoodonthegridinthebroilerpan,thenplaceitinthe centeroftheovenrackwiththelongestsideparalleltothedoor. Itisnotnecessarytowaitfortheoventopreheatbeforeputting foodin,unlessrecommendedintherecipe.

Closethedoor.

1. PressBROIL. OnceforMaxi,twiceforEcono.

Pressthenumberpadstoenteratemperatureotherthan 500°F(260°C).Thebroilrangecanbesetbetween170°Fand 500°F(77°Cand260°C).

2. PressSTART. Thesetoventemperaturewillappearontheloweroven

displayuntiltheovenisturnedoff.

3. PressLOWEROVENOFF/CANCELwhenfinishedcooking.

BROILINGCHART Forbestresults,placefood3"(7cm)ormorefromthebroil

elements,rackposition4isrecommended.Fordiagram,seethe "PositioningRacksandBakeware"section.

Atemperatureof500°F(260°C)isrecommended. Timesareguidelinesonlyandmayneedtobeadjustedfor

individualfoodsandtastes.

FOOD COOK

TIME

minutes Beef Steak

1"to1V4"

(2.5 cm to 3 cm) thick medium-rare 12-14

medium 14-16 well-done 18-22

Pork

Pork chops 1" (2.5 cm) thick

medium 16-18

Lamb

Lamb chops 1" (2.5 cm) thick

medium-rare 10-12 medium 11-13

Ground Meats Ground beef, pork or lamb patties

3/4"(2 cm) thick* well-done 16-18

Chicken Chicken

bone-in pieces (2" to 21/2'', 5 to 6.3 cm) 25-35 boneless pieces (4 oz., 113 g) 12-15

Fish Fish

1/2.to3/4,, (1.25 to 2 cm) thick 6-9

*Place up to 12 patties, equally spaced, on broiler grid.

A. Convection element heat and fan

Convection baking can be used for baking delicate cakes and pastries, as well as foods on multiple racks. It is helpful to stagger items on the racks to allow a more even flow of heat. If the oven is full, extra cooking time may be needed.

When cooking an oven meal with several different types of foods, be sure to select recipes that require similar temperatures. Cookware should sit in the oven with at least 1" (2.5 cm) of space

between the cookware and the sides of the oven. During convection baking preheat, the convection and broil

elements and the bake element all heat the oven cavity. After preheat, the convection element and the bake element will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air.

If the oven door is opened during convection baking or preheating, the broil and convection element and fan will turn off immediately. They will come back on once the door is closed.

• Reduce recipe temperature 25°F (14°C). The cook time may need to be reduced also.

To Convection Bake: Before convection baking, position racks according to the

"Positioning Racks and Bakeware" section. When using 2 racks, place on guides 2 and 4. When using 3 racks, place on guides 1,

3 and 5.

1. Press CONVECT BAKE. Press the number pads to enter a temperature other than

325°F (163°C). The convection bake range can be set between 170°F and 500°F (77°C and 260°C).

2. Press START. "Lo °'' will appear on the oven display if the actual oven

temperature is under 170°F (77°C). When the actual oven temperature reaches 170°F (77°C), the

oven display will show the oven temperature increasing in 5°F increments.

When the set temperature is reached, if on, 1 tone will sound.

3. Press LOWER OVEN OFF/CANCEL when finished cooking.

A. Broil heat

B. Convection fan C. Bake heat

Convection roasting can be used for roasting meats and poultry, or for baking yeast breads and loaf cakes using a single rack. During convection roasting, the bake and broil elements will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air.

If the oven door is opened during convection roasting, the broil element and fan will turn off immediately and the bake element will turn off in 2 minutes. They will come back on once the door is

closed.

• Reduce recipe temperature 25°F (14°C). The cook time may need to be reduced also.

To Convection Roast:

Before convection roasting, position racks according to the "Positioning Racks and Bakeware" section. It is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.

For best results, it is recommended you use a roasting rack when Convect Roast. This allows air to circulate completely around all surfaces of the food. Ifyou would to purchase a Broiler Pan/ Roasting Rack Kit, it may be ordered. See "Assistance or

Service" section to order. Ask for Part Number W10123240.

1. Press CONVECT ROAST. Press the number pads to enter a temperature other than

300°F (149°C). The convection roast range can be set between 170°F and 500°F (77°C and 260°C).

2. Press START. "Lo °'' will appear on the oven display if the actual oven

temperature is under 170°F (77°C). When the actual oven temperature reaches 170°F (77°C), the

oven display will show the oven temperature increasing in 5°F increments.

When the set temperature is reached, if on, 1 tone will sound.

3. Press LOWER OVEN OFF/CANCEL when finished cooking.

CONVECTION ROASTING CHART

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

1 Ib [454 g])

Beef, Rack Position 2

Rib Roast rare 20-25

medium 25-30 300°F (149°C) well-done 30-35

140°F (60°C) 160°F (71°C)

170°F (77°C) Rib Roast (boneless)

rare 22-25 medium 27-30 300°F (149°C)

well-done 32-35

140°F (60°C)

160°F (71°C)

170°F (77°C) Rump,

Sirloin Tip Roast

rare 20-25 medium 25-30 300°F (149°C)

well-done 30-35 Meat Loaf 20-25 325°F (163°C)

140°F (60°C)

160°F (71°C)

170°F (77°C)

165°F (74°C)

Veal, Rack Position 2 Loin, Rib,

Rump Roast

medium 25-35 325°F (163°C) 160°F (71°C) well-done 30-40 170°F (77°C)

Pork, Rack Position 2 Loin Roast 30-40 325°F (163°C) 160°F-170°F

(boneless) (71°C-77°C) Shoulder 35-40 325°F (163°C) 160°F-170°F

Roast (71°C-77°C) 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.

A. Broil heat B. Convection fan

During convection broiling, the broil elements will cycle on and off in intervals to maintain oven temperature, while the fan constantly

circulates the hot air. The temperature is preset at 450°F (232°C), but can be changed

to a different temperature. Cooking times will vary depending on the rack position and temperature and may need to be adjusted.

If the oven door is opened during convection broiling, the broil elements and fan will turn off immediately. They will come back

on once the door is closed.

To Convection Broil:

Before convection broiling, see "Broil Maxi/Econo" section for general broiling guidelines. Position rack.

Allow the oven to preheat for 5 minutes. Position food on the unheated grid on the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door.

Close the door.

1. Press CONVECT BROIL. Press the number pads to enter a temperature other than

450°F (232°C). The convection broil range can be set between 170°F and 500°F (77°C and 260°C).

2. Press START. The set oven temperature will appear on the oven display

until oven is turned off.

3. Press LOWER OVEN OFF/CANCEL when finished cooking.

Convect Full Meal lets you choose from 11 preset cooking cycles. A single pad includes an oven setting, an oven temperature, and a cook time or probe temperature. One pad is changeable to allow you to set your own cycle and save it for future use. Use the following chart as a guide.

• All food should be at refrigerator or room temperature before placing in the oven. These settings and times are

not for frozen foods.

• Always check for doneness of meats and poultry with a meat thermometer. Test other foods for doneness by checking color and texture.

PAD/OVEN OVEN COOK FOOD or MEAL SETTING TEMP. TIME or

PROBE

TEMP.

1 325°F 1 hr. Meat loaf, baked Convection (163°C) potatoes, pineapple

Bake upside down cake 2 325°F 1 hr. 30

Convection (163°C) min.

Turkey breast, stuffing casserole, peach crisp

Roast 3 350°F 40 min. Stuffed pork chops,

Convection (177°C) baked winter squash, Roast bread pudding

4 375°F 45 min. Oven fried chicken Convection (191°C) pieces, scalloped

Bake potatoes, cherry pie 5 425°F 20 min. Baked salmon steaks,

Convection (218°C) roasted vegetable Bake wedges, biscuits

6 325°F 140°F Convection (163°C) (60°C)

Roast

Beef, rare

7 325°F 155°F Beef, medium Convection (163°C) (68°C) or pork Roast

8 325°F 165°F

Convection (163°C) (74°C)

Roast

Beef, well-done

9 300°F 135°F Pot roast Convection (149°C) (56°C) (3 Ibs [1.4 kg]) with

Roast vegetables 0 325°F 160°F Casseroles

Convection (163°C) (71°C)

Bake

To Use:

Before using Convect Full Meal, place food in oven. If temperature probe is required, insert probe into food and plug probe into jack. See "Temperature Probe" section for diagram.

1. Press CONVECT FULL MEAL.

2. Press pad from chart. For example, number pads 1 to 0 or CONVECT FULL MEAL.

3. Press START. The start time, stop time, vertical bar countdown and minute

time countdown will appear on the oven display. The stop time will not appear if not set in the changeable cycle.

When the cycle ends, "End" will appear in the oven display. If enabled, end-of-cycle tones will sound, then reminder tones will sound every minute.

4. Press LOWER OVEN OFF/CANCEL or open the oven door when finished cooking to clear the display.

To Set Cycle:

Before setting a cycle, start with the meat or main dish temperature and cook time. Choose baked goods with an oven temperature similar to those of the meat or main dish. Temperatures ranging from plus or minus 25°F to 50°F (14°C to 28°C) and cook times ranging from plus or minus 10 to 15 minutes are acceptable. Choose vegetables and fruits last.

1. Press CONVECT FULL MEAL.

2. Press any oven setting pad, for example BAKE.

3. Press number pads to enter oven temperature.

4. Press COOK TIME.

5. Press number pads to enter length of time to cook in hours and minutes

OR Press 0 to do untimed cooking.

6. Press CONVECT FULL MEAL to save OR

Press START to save and immediately begin cycle.

Convection temperatures and times differ from those of standard cooking. The oven can automatically reduce standard recipe temperatures and times for convection cooking.

The conversion may not be exact because foods are grouped in general categories. To ensure optimal cooking results, the oven will prompt a food check at the end of non-delayed Timed Cooking. Use the following chart as a guide.

SETTING FOODS

BAKED GOODS

Biscuits, Breads: quick and yeast, Cakes: layer and angel food, Casseroles: including frozen entrees and souffles,

Cookies, Fish

MEATS

Baked potatoes, Chicken: whole and pieces, Meat loaf, Roasts: pork, beef and

ham Turkey and large poultry are not included

because their cook time varies.

OTHER FOODS Convenience foods: french fries,

nuggets, fish sticks, pizza, Pies: fruit and custard

To Use:

Before using convection temperature conversion for BAKED GOODS and OTHER FOODS, allow the oven to preheat before placing food in the oven.

1. Press BAKED GOODS, MEATS or OTHER FOODS.

2. Press the number pads to enter the standard cook temperature.

3. Press the number pads to enter the standard cook time.

4. Press START. "CHECK FOOD AT" and the stop time will appear on the

lower oven display. When the stop time is reached, end-of-cycle tones will sound

if enabled. Open the door and check food.

5. Press LOWER OVEN OFF/CANCEL if food is done to taste.

6. Close the door to continue cooking.

To Delay Start:

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.

Before setting delay start, make sure the clock is set to the correct time of day. See "Clock" section. Delay start should not be used for food such as breads and cakes because they may not bake properly.

1. Press BAKED GOODS, MEATS or OTHER FOODS.

2. Press the number pads to enter the standard cook temperature.

3. Press the number pads to enter the standard cook time.

4. Press STOP TIME.

5. Press the number pads to enter the time of day to stop.

6. Press START. The start time is automatically calculated and displayed.

"DELAY" and the stop time will also appear on the lower oven display. The vertical bar countdown and minute time countdown will appear on the lower oven display.

When the start time is reached, the oven will automatically turn on.

When the stop time is reached, the lower oven will shut off automatically and "End" will appear on the lower oven display.

If enabled, end-of-cycle tones will sound, then reminder tones will sound every minute.

Press LOWER OVEN OFF/CANCEL or open the lower oven door to clear the display and/or stop reminder tones.

The Sabbath Mode sets the oven to remain on in a bake setting

until turned off. When the Sabbath Mode is set, only the number and start pads

will function, no tones will sound, and the displays will not show messages or temperature changes. The heat sources icons will flash on the lower oven display for 5 seconds before and after the

elements turn on or off. When the oven door is opened or closed, the oven light will not

turn on or off and the heating elements will not turn on or off immediately.

The Sabbath Mode will remain on and at the set temperature

after a power failure, if set before the power failure.

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