Whirlpool WERP3100PS4, WERP3100PQ4, WERP3100PB4 Owner’s Manual

0 (0)

ELECTRIC RANGES

In Canada, for assistance, installation and service, call: 1-800-807-6777

or visit our website at...

www.whirlpool.ca

CUISINIERES

ELECTRIQUES

Au Canada, pour assistance, installation ou service, composer le

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

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

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

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

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

1-800-807-6777

ou visitez notre site web &

www.whirlpool.ca

W10162207A

TABLEOFCONTENTS

TABLEDESMATIERES

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

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

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

COOKTOP USE .............................................................................. 7

Cooktop Controls ......................................................................... 7

Dual Cooking Zone ...................................................................... 7

Warm Zone Element .................................................................... 7

Ceramic Glass .............................................................................. 8

Coil Elements and Burner Bowls ................................................. 8

Lift-up Cooktop ............................................................................ 9

Home Canning ............................................................................. 9

Coo kware ..................................................................................... 9

ELECTRONIC OVEN CONTROLS ............................................... 10

Display ........................................................................................ 10

Start ............................................................................................ 11

Off/Cancel .................................................................................. 11

Clock .......................................................................................... 11

Tones .......................................................................................... 11

Fahrenheit and Celsius ............................................................... 11

Timer ........................................................................................... 12

Control Lock ............................................................................... 12

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

Oven Temperature Control ........................................................ 12

OVEN USE ..................................................................................... 13

Aluminum Foil............................................................................. 13

Positioning Racks and Bakeware .............................................. 13

Split Oven Rack .......................................................................... 13

Bakeware .................................................................................... 14

Meat Thermometer ..................................................................... 14

Oven Vent ................................................................................... 14

Baking and Roasting .................................................................. 14

Choice Bake®Function .............................................................. 15

Broiling ........................................................................................ 15

Convection Cooking ................................................................... 16

Warm Hold Feature .................................................................... 18

Timed Cooking ........................................................................... 18

Sequence Programming ............................................................ 19

Warming Drawer ........................................................................ 20

RANGE CARE ............................................................................... 21

Self-Cleaning Cycle .................................................................... 21

General Cleaning ........................................................................ 22

Oven Light .................................................................................. 24

Appliance Outlets ....................................................................... 24

Oven Door .................................................................................. 24

Storage Drawer .......................................................................... 25

Warming Drawer ........................................................................ 25

TROUBLESHOOTING .................................................................. 26

ASSISTANCE OR SERVICE ......................................................... 27

WAR RANTY .................................................................................. 28

SI_CURITI_ DE LA CUISINIF:RE ................................................... 30

La bride antibasculement ........................................................... 30

PIECES ET CARACTERISTIQUES .............................................. 33

UTILISATION DE LA TABLE DE CUlSSON ................................ 35

Commandes de la table de cuisson .......................................... 35

Zone de cuisson & double fonction ........................................... 35

€:lement zone de rechauffage .................................................... 36

Vitroceramique ........................................................................... 36

€:lements en spirale et cuvettes de brQleur................................ 37

Table de cuisson relevable ......................................................... 37

Preparation de conserves a lamaison ....................................... 37

Ustensiles de cuisson ................................................................ 38

COMMANDES ELECTRONIQUES DU FOUR ............................ 38

Affichage ..................................................................................... 39

Mise en marche .......................................................................... 39

Off/Cancel (arret/annulation) ...................................................... 39

Horloge ....................................................................................... 39

Signaux sonores ......................................................................... 39

Fahrenheit et Celsius .................................................................. 40

Minuterie ..................................................................................... 40

Verrouillage des commandes ..................................................... 40

Arret automatique au bout de 12 heures ................................... 40

Commande de la temperature du four ...................................... 41

UTILISATION DU FOUR ............................................................... 41

Papier d'aluminium ..................................................................... 41

Positionnement des grilles et des ustensiles de cuisson .......... 41

Grille de four en deux pieces ..................................................... 42

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

Thermometre a viande ............................................................... 43

#vent du four .............................................................................. 43

Cuisson au four et r6tissage ...................................................... 43

Fonction Choice Bake ® ............................................................. 43

Cuisson au gril ............................................................................ 44

Cuisson par convection ............................................................ 45

Caracteristique Warm Hold (garder au chaud) .......................... 47

Cuisson minutee ......................................................................... 47

Programmation de sequences ................................................... 48

Tiroir-rechaud ............................................................................. 49

ENTRETIEN DE LA CUlSINII_RE ................................................. 50

Programme d'autonettoyage .................................................... 50

Nettoyage gen6ral ...................................................................... 52

Lampe du four ............................................................................ 54

Prises pour appareils menagers ................................................ 54

Porte du four ............................................................................... 55

Tiroir de remisage ....................................................................... 55

Tiroir-rechaud ............................................................................. 56

DI_PANNAGE ................................................................................. 56

ASSISTANCE OU SERVICE ......................................................... 58

GARANTIE ..................................................................................... 59

Whi, tl_ol °

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 having 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

WARN(NG: To reduce the risk of fire, electrical shock,

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.

[] Protective Liners - Do not use aluminum foil to line surface

unit drip bowls or oven bottoms, except as suggested in

the manual. Improper installation of these liners may result

in a risk of electric shock, or fire.

[] Glazed Cooking Utensils - Only certain types of glass,

glass/ceramic, ceramic, earthenware, or other glazed utensils are suitable for range-top service without breaking due to the sudden change in temperature.

[] Utensil Handles Should Be Turned Inward and Not Extend

Over Adjacent Surface Units - To reduce the risk of burns,

ignition of flammable materials, and spillage due to unintentional contact with the utensil, the handle of a

utensil should be positioned so that it is turned inward, and does not extend over adjacent surface units.

[] Do Not Soak Removable Heating Elements - Heating

elements should never be immersed in water.

[] Do Not Cook on Broken Cooktop - If cooktop should

break, cleaning solutions and spillovers may penetrate the broken cooktop and create a risk of electric shock. Contact a qualified technician immediately.

[] Clean Cooktop With Caution - If a wet sponge or cloth is

used to wipe spills on a hot cooking area, be careful to avoid steam burn. Some cleaners can produce noxious

fumes if applied to a hot surface.

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

escape before removing or 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

A B C

_oo

o / ,\ 10

/,. N 'X

'* /S-_ EMP ,OUR _,_l"

// 'CLEA_,v2_,;

D E

A. Surface cooking area Iocator

B.Electronic oven control

C. Surface cooking area Iocator

, _ ,...... %'T

D. Left front control knob

E.Left rear control knob

F. Warm zone push button (some models) G. Right rear control knob H. Right front control knob

A B C

e©

o© _o

o©

D E

A. Surface cooking area Iocator

B.Electronic oven control

C. Surface cooking area Iocator

D. Left front control knob

E.Left rear control knob

F. Right rear control knob

G. Right front control knob

o_ o©

o© o_

Range

JKL

A. Appliance outlet

B.Appliance outlet circuit breaker

C. Oven vent (on ceramic

glass models)

D. Ceramic glass

E. Dual element

(on some models)

F Anti-tip bracket

G. Model and serial number plate

(behind left side of storage drawer)

H. Storage drawer (on some

models) or warming drawer (on some models)

I. Console night light

J. Console light switch

(on some models)

K.Appliance outlet

L. Range circuit breaker

M. Glass console panel

N. Warm zone element O. Warm zone indicator fight

P. Hot surface indicator light

(on ceramic glass models) Q. Automatic oven light switch R. Broil element (not shown)

S. Gasket T. Bake element (hidden

on some models)

U. Self-clean latch

Parts and Features not shown

Coil elements Oven door window

Oven light Broiler pan and grid (on some models) Roasting rack

COOKTOPUSE

£w_,, i,I I .... .... I' 6W = I"+/i

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 - HI • Quickly brown or sear food.

MEDIUM • Maintain a slow boil.

• Fry or saute foods.

Medium Low • Cook soups, sauces and gravies. Between

MEDIUM - LO • Stew or steam food.

LO • Simmer.

• Keep food warm.

• Melt chocolate or butter.

Warm Zone Element • Keeps cooked foods warm. (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

DUAL O O $1NGL£

tl HI

A.Dual B.Single

To Use DUAL:

1. Push in and turn the left front control knob counterclockwise to the DUAL zone anywhere between HI and LO.

2. Push in and turn knob to vertical (off) when finished.

To Use SINGLE:

1. Push in and turn the left front control knob clockwise to the SINGLE zone anywhere between HI and LO.

2. Push in and turn knob to vertical (off) when finished.

! ; _'7 I

REMEMBER: When range is in use or (on some models)

during the Self-Cleaning cycle, the entire cooktop area may become hot.

NOTE: On self-cleaning ceramic glass models, the cooktop will not operate when the range is in a self-cleaning mode.

Food Poisoning Hazard

Do not let food sit for more than one hour before or

after cooking.

Doing so can result in food poisoning or sickness.

Use the Warm Zone element to keep cooked foods warm. One hour is the recommended maximum time to maintain food

quality. Do not use it to heat cold foods.

The Warm Zone element can be used alone or when any of the other surface cooking areas are being used.

TheWarmZoneelementareawillnotglowredwhencyclingon. However,itsindicatorlightwillglowaslongastheWarmZone

elementareaistoohottotouch.

• Useonlycookwareanddishesrecommendedforovenand cooktopuse.

• Coverallfoodswithalidoraluminumfoil.Whenwarming bakedgoods,allowasmallopeninginthecoverformoisture toescape.

• Donotuseplasticwraptocoverfood.Plasticwrapmaymelt.

• Usepotholdersorovenmittstoremovefood.

000 0 0

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 will cycle on and off, at all settings, 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.

Wiping off the cooktop before and after each use will help keep it free from stains and provide the most even heating. On cooktops with white or biscuit ceramic glass, soils and stains may be more visible, and may require more cleaning and care. For more information, see "General Cleaning" section.

• Do not store jars or cans above the cooktop. Dropping a heavy or hard object onto the cooktop could crack 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.

/ \

! \

Z....................C

A. Surface cooking area

B. Cookware/canner

C. 7/2"(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 (under ceramic glass) The hot surface indicator light will glow as long as any surface

cooking area is too hot to touch, even after the surface cooking area(s) is turned off.

Coil elements should be level for optimal cooking results. Burner bowls, when clean, reflect heat back to the cookware. They also help catch spills.

Cookware should not extend more than 1/2"(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 color. For more information, see the "General Cleaning" section.

NOTE: Before removing or replacing coil elements and burner bowls, make sure they are cool and the control knobs are in the Off position.

To Remove:

1. Push in the edge of coil element toward the receptacle. Then lift it enough to clear the burner bowl.

2. Pull the coil element straight away from the receptacle. • On coil element models, the installation of a Canning Unit Kit is recommended. If a kit is not installed, the life of the coil

element will be shortened. See "Assistance or Service" for instructions on ordering.

• For more information, contact Agriculture Canada. Companies that manufacture home canning products can

also offer assistance.

3. Lift out the burner bowl.

To Replace:

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

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

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

• Heats slowly and evenly.

• Good for browning and frying.

• Maintains heat for slow cooking.

To Replace:

1. Lift the cooktop from both sides while pressing the support rods back to unlock them.

2. Slowly lower the cooktop into place.

/:_o_c4 d" .......s-,,,,

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.

• On ceramic glass models, use only flat-bottomed canners.

Ceramic or Ceramic glass

Copper • Heats very quickly and evenly. Earthenware • Follow manufacturer's instructions.

Porcelain • See stainless steel or cast iron.

enamel-on- steel or cast iron

Stainless steel • Heats quickly, but unevenly.

• Follow manufacturer's instructions.

• Heats slowly, but unevenly.

• Ideal results on low to medium heat settings.

• Use on low heat settings.

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

ELECTRONICOVENCONTROLS

Style 1 - Electronic Oven Control (on some models)

A B C D E FG

/ J k L M N O

A.Auto clean I. Night light B. Control lock J. Oven light C. Warming drawer K. Programming options

D. Oven display L. Convect

E. Delay M. Oven settings

F. Clock N. Temperature

G. Start O. Hour/minute

H. Timer set/off P. Off/cancel

Style 2 - Electronic Oven Control (on some models)

A B C D E

F G H J

A.Auto clean F.Control lock

B.Ovendisplay G. Oven settings

C. Start H.Start time D. Clock I.Cook time

E.Timerset/off J. Temperature

K.Off/cancel

Style I - Electronic Oven Control

When power is first supplied to the appliance, "12:00 PM" will appear on the display. See "Clock" section to set time of day.

If "12:00 PM" appears at any other time, a power failure has occurred. Press OFF/CANCEL and reset the clock if needed.

When the oven is not in use, the display shows the time of day.

GH I J K L M

A. Auto clean H. Night light

B. Control lock I. Oven settings

C. Oven display J. Timed cooking D. Clock (on some models)

E. Timer set/off K. Temperature F. Start L. Hour/minute

G. Oven light M. Off/cancel

Styles 2 & 3 - Electronic Oven Controls

When power is first supplied to the appliance, on some models "PF" will appear on the display. Other models display a flashing time. Press OFF/CANCEL to clear "PF" or the flashing time from the display.

If "PF" or 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.

Style 1- Electronic Oven Control

The Start pad begins any oven function. The display will show "SET TEMP OR TIME OR PUSH START."

Styles 2 & 3 - Electronic Oven Controls

The Start pad begins any oven function. If not pressed within 5 seconds after pressing a function pad, the "START?" or "?" indicator light will appear on the display (on some models).

If the Start pad is not pressed within 5 minutes after pressing a function pad, the oven display will return to the time of day mode and the programmed function will be canceled.

To Turn Off/On: Press and hold CLOCK for 5 seconds. A tone will sound when changing tones from OFF to ON. "ALL SOUNDS

OFF" will appear on the display. Repeat to turn tones on, and "ALL SOUNDS ON" will appear on the display.

Tone Pitch: The pitch is preset at high, but can be changed to low.

To Change: Press and hold BROIL for 5 seconds. A tone will sound, and "TONE PITCH LOW" will appear on the display. Repeat to change and "TONE PITCH HIGH" will appear on display.

End of Cycle Tones: Press and hold CONVECT for 5 seconds to turn END OF CYCLE TONES off. Press and hold CONVECT for

5 seconds to turn END OF CYCLE TONES on. Key Press Tone: Press and hold WARM (Cooking Options) for

5 seconds, and "KEY PRESS TONES OFF" will appear on the display. Press and hold WARM for 5 seconds, and "KEY PRESS TONES ON" will appear on the display.

The Off/Cancel pad stops any function except the Clock setting, Timer, Control Lock or Warm Drawer (on some models).

On some models, this is a 12-hour clock that shows a.m. and p.m.

To Set:

Before setting, make sure the oven and Timer are off.

1. Press CLOCK. "SET CLOCK TIME" will appear on the display.

2. Depending on your model, press the HR or MIN or TIME/ TEMP "up" or "down" arrow pads to set the time of day, including a.m. or p.m.

3. Press any key other than Off/Cancel.

Tones are audible signals, indicating the following:

One tone

• Valid pad press

• Oven is preheating (long tone)

• Function has been entered

• Reminder (on some models), repeating each minute after the end-of-cycle tones

Three tones

• Invalid pad press

Four tones

• End of cycle

Style 1- Electronic Oven Control

Reminder Tones: Reminder tones may be turned off. On some models, press and hold BAKE for 5 seconds. "REMINDER

TONES OFF" will appear on the display. Repeat to turn reminder tones back on, and "REMINDER TONES" ON will appear on the

display. All Tones: All of the above tones are preset on. All except the

end-of-cycle tones can be turned off. To disable tones, press and hold CLOCK for 5 seconds. Repeat

to turn tones back on.

Style 2 - Electronic Oven Control

Reminder Tones: Reminder tones may be turned off. On some models, press and hold TIMER SET for 5 seconds. "rEP OFF" or

"OFF" will appear in the display. Repeat to turn reminder tones back on, and "rEP ON" or "ON" will appear in the display.

All Tones: All of the above tones are preset on. All except the end-of-cycle tones can be turned off.

To Turn Off/On: Press and hold STOP TIME for 5 seconds. A tone will sound, and "Snd OFF" will appear on the display. Press

and hold COOK TIME for 5 seconds to turn tones on, and "Snd ON" will appear on the display.

Tone Pitch: The pitch is preset at high, but can be changed to low.

To Change: Press and hold DELAY START for 5 seconds. A tone will sound, and "Snd LO" will appear on the display. Repeat to

change, and "Snd HI" will appear on display.

Style 3 - Electronic Oven Display

Refer to basic functions for Tones.

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

Style I - Electronic Oven Control

To change: Press and hold AUTO CLEAN for 5 seconds, and "TEMPERATURE UNIT CELSIUS" will appear in the display. Repeat to change back to Fahrenheit.

To exit mode, press OFF/CANCEL.

Styles 2 & 3 - Electronic Oven Controls

To change: Press and hold BROIL for 5 seconds. Repeat to change back to Fahrenheit.

To exit mode, press OFF/CANCEL.

The Timer can be set in hours or minutes up to 12 hours and 0 minutes, and counts down the set time. The Timer does not

start or stop the oven.

To Set:

1. Press TIMER SET/OFF. The timer indicator light will light up on some models. If no action is taken after 1 minute, the display will return to the time of day.

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

3. Press TIMER SET/OFF. When the set time ends, end-of-cycle tones will sound, then, if enabled, reminder tones will sound

every minute on some models.

4. Press TIMER SET/OFF anytime to cancel the Timer and reminder tones.

Remember, do not press the Off/Cancel pad because the oven will turn off.

On some models, to display the time of day for 5 seconds when the timer is counting down, press CLOCK.

_,,........_,,_ ,(8£

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 is off. Press and hold "Lock" key for 5 seconds. A single tone will sound, and "Loc" will appear on the display.

Repeat to unlock. "Loc" will disappear from the display.

The oven control is set to automatically shut the oven off 12 hours after the oven turns on. This will not interfere with any timed or delayed cook function.

To Set: On some models, press and hold DELAY for 5 seconds. "12 HR SHUT-OFF ON" will appear on the display. Press and hold DELAY again for 5 seconds to turn off.

IMPORTANT: Do not use a thermometer to measure oven temperature because opening the oven door may cause burner

cycling to give incorrect readings. The oven provides accurate temperatures; however, it may cook

faster or slower than your previous oven, so the temperature calibration can be adjusted. It can be changed in Fahrenheit or

Celsius. A minus sign means the oven will be cooler by the displayed

amount. 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)

10°F (5°0) ...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

To Adjust Oven Temperature Calibration:

Style 1 - Electronic Oven Control

1. Press and hold OVEN LIGHT for 5 seconds until the oven display shows the current calibration, for example, "0°F '' will

appear on the display.

2. Press the TEMP "up" or "down" arrow pad(s) to increase or to decrease the temperature in 10°F (5°C) amounts. The adjustment can be set between 30°F (15°C) and

-30°F (-15°C).

3. Press START.

Styles 2 & 3 - Electronic Oven Controls

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

2. Press the TEMP or TEMP/-i-IME "up" or "down" arrow pad(s) to increase or to decrease the temperature in 10°F (5°C) amounts. The adjustment can be set between 30°F (15°C) and -30°F (-15°C).

3. Press START.

OVENUSE

Odors and smoke are normal when the oven is used the first few times, or when it is heavily soiled.

IMPORTANT: The health of some birds is extremely sensitive to the fumes given off. Exposure to the fumes may result in death to certain birds. Always move birds to another closed and well-

ventilated room.

IMPORTANT: Do not line the oven bottom with any type of foil, liners or cookware because permanent damage will occur to the

oven bottom finish.

• Do not cover entire rack with foil because air must be able to move freely for best cooking results.

• To catch spills, place foil on rack below dish. Make sure foil is at least 1/2"(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.

Convection Cooking

FUNCTION NUMBER OF RACK

RACKS USED POSITION(S)

Convection baking or 1 1,2 or 3 roasting

Convection baking 2 2 and 4

Convection baking 3 1,3 and 5

BAKEWARE

To cook food evenly, hot air must be able to circulate. Allow 2" (5 cm) of space around bakeware and oven walls. Use the following chart as a guide.

NUMBER POSITION ON RACK

OF PAN(S)

1 Center of rack.

2 Side by side or slightly staggered.

3 or 4 Opposite corners on each rack. Make sure that

no bakeware piece is directly over another.

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.

Traditional Cooking

FOOD RACK POSITION

Frozen pies, large roasts, turkeys, 1 or 2 angel food cakes

Bundt cakes, most quick breads, 2 yeast breads, casseroles, meats

Cookies, biscuits, muffins, cakes, 2 or 3 nonfrozen pies

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.

When finished cooking, slowly remove items.

II ......... %

! If!

A.Rearrack section B.Front rack section

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

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 appliance.

• Insert the thermometer into the center of the thickest portion of the meat or inner thigh or breast of poultry. The tip of the thermometer should not touch fat, bone or gristle.

• After reading the thermometer once, push it into the meat 1/2"(1.3 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.

A .......

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 25°F (15°C).

• Use suggested baking time.

• For pies, breads and casseroles,

use temperature recommended in recipe.

• Place rack in center of oven.

• Place in the bottom third of oven.

• May need to increase baking time.

• Follow manufacturer's

instructions.

• May need to reduce baking temperatures 25°F (15°C).

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.

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 "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.

A. Oven vent (coil

element model)

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. "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 - Electronic Oven Controls

After START is pressed, the oven will enter a timed preheat conditioning. "PrE" and the time countdown will appear on the

display (on some models). 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.

To Broil:

1. Open door to broil stop position.

2. Press BROIL.

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.

COOK

RACK TIME

FOOD 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

• 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

Ground meat patties* 3/4"(2 cm) thick

well-done 4 13-14 7-8

Pork chops 1" (2.5 cm) thick 4 20-22 10-11

Ham slice, precooked 1/2"(1.25 cm) thick 4 8-10 4-5

Frankfurters 4 5-7 3-4

Lamb chops 1" (2.5 cm) thick 4 14-17 8-9

Chicken bone-in pieces 3 17-20 17-20

boneless breasts 4 11-16 11-16

Fish Fillets 1/4-1/2" (0.6-1.25 cm) thick 4 8-10 4-5

Fish Steaks 3/4-1" (2-2.5 cm) thick 4 16-18 8-9

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

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.

......... S

t J

A. Roasting rack B. Broiler grid C. Broiler pan

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 ring element 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

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

CONVECTION ROASTING CHART

FOOD/RACK COOK OVEN TEMP. INTERNAL POSITION TIME FOOD TEMP.

(min. per 1 Ib (454 g)

Beef, Rack Position 2

Rib Roast rare 20-25 300°F (150°C) 140°F (60°C)

medium 25-30 160°F (71°C)

well-done 30-35 170°F (77°C)

Rib Roast (boneless)

rare 22-25 300°F (150°C) 140°F (60°C) medium 27-30 160°F (71°C)

well-done 32-35 170°F (77°C)

Rump,

Sirloin Tip Roast

rare 20-25 300°F (150°C) 140°F (60°C) medium 25-30 160°F (71°C)

well-done 30-35 170°F (77°C)

Meat Loaf 20-25 325°F (160°C) 165°F (74°C)

Veal, Rack Position 2

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

oven will turn off.

1. 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 inthis 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 "PREHEATING" in the lower text line.

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

Loin, Rib, Rump Roast medium 25-35 325°F (160°C) 160°F (71°C)

well-done 30-40 170°F (77°C)

Pork, Rack Position 2

Loin Roast 30-40 325°F (160°C) 160°F-170°F (boneless) (71°C-77°C)

Shoulder 35-40 325°F (160°C) 160°F-170°F

Roast (71°C-77°C)

Ham, Rack Position 2

Fresh 25-35 300°F (150°C) 160°F (71°C) (uncooked)

Fully Cooked 15-20 300°F (150°C) 160°F (71°C)

Lamb, Rack Position 2

Leg,

Shoulder

Roast

medium 25-30 300°F (150°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 (160°C) 180°F (82°C)

(1.5-2.2 kg)

5-7 Ibs 15-20 325°F (160°C) 180°F (82°C)

(2.2-3.1 kg)

Turkey*, Rack Positions 1 or 2

13 Ibs and 10-15 300°F (150°C) 180°F (82°C) under

(5.85 kg) Over 13 Ibs 10-12 300°F (150°C) 180°F (82°C) (5.85 kg)

Cornish Game Hens, Rack Positions 2 or 3

' '4 _'¢ ii £ ....

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.

Timed Cooking allows the oven to be set to turn on at a certain time of day, cook for a set length of time, and/or shut off automatically. Delay start should not be used for food such as breads and cakes because they may not bake properly.

1-1.5 Ibs 50-60 325°F (160°C) 180°F (82°C) (0.5-0.7 kg)

*Do not stuff poultry when convection roasting.

_: [<........ 17 1 I'1£, ._-, _....

l_,<:I,I'II II0( I e£_,_3 :_

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 Warm Hold.

The Warm Hold feature allows hot cooked foods to stay at serving temperature. It can also be used at the end of a timed

cook.

To Use:

1. Press WARM,

2. Temperature is set at 170° (75°C) for 60 minutes.

3. Press START.

4. Press OFF/CANCEL when finished.

Style 1 - Electronic Oven Control

To Set a Timed Cook:

1. Press the desired cook function. The indicator text will light up.

2. Set the temperature (optional).

3. Press the TEMP "up" or "down" arrow pad to enter a temperature other than the one displayed.

4. Press HOUR/MINUTE "up" or "down" arrow pad to enter the length of time to cook.

5. Press START.The display will count down the time. When the time ends, the oven will shut off automatically.

6. Press OFF/CANCEL to clear the display.

To Set a Delayed Timed Cook:

Before setting, make sure the clock is set to the correct time of day. See "Clock" section.

1. Press desired cook function.

2. Set the temperature (optional).

3. Press the TEMP "up" or "down" arrow pad to enter a temperature other than the one displayed.

4. Press the HOUR/MINUTE "up" or "down" arrow pad to enter the length of time to cook.

5. Press DELAY. SET STOP TIME will light up.

6. Press the HOUR/MINUTE "up" or "down" arrow pad to enter the time of day to stop.

7. Press START. When the start time is reached, the oven will automatically

turn on. The temperature and/or time settings can be changed anytime after pressing START by repeating steps 1-6 and following the display prompt. When the set cook time ends, the oven will shut off automatically.

8. Press OFF/CANCEL to clear the display.

+ 42 hidden pages