and care guide - partselect · 1. empty drawer of any pots and pans before removing drawer. use...

and Care Guide

TO THE INSTALLER: PLEASE LEAVE THISINSTRUCTION'BOOK WITH THE UNIT.

TO THE CONSUMER: PLEASE READAND KEEP THIS BOOK FOR FUTUREREFERENCE.

KitchenAid °For4 THE WAY IT'S MADE?

A Note to You ............................................ 2Range Safety .............................................. 3Parts and Features .................................... 6

Using and Caring for Your Cooktop ........ 9Using the surface units ............................ gCookware tips ........................................ 11Characteristics of cookware materials ... 12Home canning information ..................... 13Caring for your cooktop ......................... 13Using and replacing the cooktop light ... 15

Using and Caring for Your Oven ........... 16Using the electronic oven control .......... 16Setting the clock .................................... 22Using the timer ....................................... 22Oven settings ......................................... 24Cooking tips ........................................... 25Bake or Convection Bake ...................... 27Broil ........................................................ 29Convection Broil ..................................... 31Convection Roast .................................. 32Adjusting oven temperature ................... 33Using the temperature probe ................. 35Using Convect Full Meal ........................ 37Using EASY CONVECT TM Conversion ..40Timed cooking ....................................... 42Dehydrating ............................................ 45Raising (proofing) bread ........................ 47Cleaning your oven and controls ........... 49Oven lights ............................................. 51Resetting circuit breakers ...................... 51

' Uslngthe Self-Cleaning Cycle ............... 52Before you start ..................................... 52Before setting the controls ..................... 53For best cleaning results ....................... 55How the cycle works .............................. 55

Troubleshooting ...................................... 56Requesting Assistance or Service ........ 59Warranty ................................................... 64

In the U.S.A. for assistance or service, callthe Consumer Assistance center:

1-800-422-1230In Canada for assistance or service,

see page 60.

Models:

9753843

KITCHENAID®Electric RangesKERC507

YKERC507

www.kitchenaid.com

Note to You

T_an_._ou for buying a KITCHENAID e appliance!

KitchenAid designs the best tools for the most important room in your house. Toensure that you enjoy many years of trouble-free operation, we developed this Useand Care Guide. It contains valuable information concerning how to operate andmaintain your new appliance properly and safely. Please read it carefully. Also,please complete and mail the enclosed, Product Registration Card.

Please record your model's information.

Whenever you call our Consumer Model Number

Assistance Center at 1-800-422-1230 (in Serial NumberCanada, 1-800-461-5681 ) or request servicefor your appliance, you need to know yourcomplete model number and serial number.You can find this information on the model

and serial number plate (see diagram forlocation of plate).

Please also record the purchaseinformation.

Purchase/Installation Date

Builder/DealerName

Address

Phone

NOTE: You must provide proof of purchaseor installation date for in-warranty service.

Keep this book and the sales slip together in a safe place for future reference.

2

. nge SafetyYour safety and the safety of others is very important.

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

This is the safety alert symbol.

This symbol alerts you to hazards that can kill or hurt you and others.

All safety messages will be preceded by the safety alert symbol and theword "DANGER" or '_VARNING." These words mean:

You will be killed or seriously injuredif you don't follow instructions.

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

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

The anti-tip bracketThe range will not tip during normal use. However, tipping can occur if you apply too muchforce or weight to the open door without the anti-tip bracket properly secured.

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 orserious burns to children and adults.

Anti-Tip Bracket

Range Foot

Making sure the anti-tip bracket is installed:

• Slide range forward.

• Look for the anti-tip bracket securely attached to floor.

• Slide range back so rear range foot is under anti-tip bracket.

nge Safety

IMPORTANT SAFETY INSTRUCTIONSWARNING: To reduce the risk of

fire, electrical shock, injury to persons,or damage when using the range,follow basic precautions, includingthe following:

• WARNING: TOREDUCETHERISK OF TIPPING OF THE RANGE,THE RANGE MUST BE SECUREDBY PROPERLY INSTALLED ANTI-TIP DEVICES. TO CHECK IF THEDEVICES ARE INSTALLED PROP-ERLY, SLIDE RANGE FORWARD,LOOK FOR ANTI-TIP BRACKETSECURELY ATrACHED TOFLOOR, AND SLIDE RANGE BACKSO REAR RANGE FOOT IS UNDERANTI-TIP BRACKET.

• CAUTION: Do not store items ofinterest to children in cabinets above

a range or on the backguard of arange - children climbing on therange to reach items could beseriously injured.

• Proper Installation - Be sure therange is properly installed andgrounded by a qualified technician.

• Never Use the Range for Warming orHeating the Room.

• Do Not Leave Children Alone -Children should not be left alone orunattended in area where the rangeis in use. They should never beallowed to sit or stand on any part ofthe range.

• Wear Proper Apparel - Loose-fittingor hanging garments should neverbe worn while using the range.

• User Servicing - Do not repair orreplace any part of the range unlessspecifically recommended in themanual. All other servicing should bereferred to a qualified technician.

• Storage in or on the Range -Flammable materials should not bestored in an oven or near surface units.

eDo Not Use Water on Grease Fires -Smother fire or flame or use dry chemicalor foam-type extinguisher.

• Use Only Dry Potholders - Moist ordamp potholders on hot surfaces mayresult in burns from steam. Do not let

potholder touch hot heating elements. Donot use a towel or other bulky cloth.

• DO NOT TOUCH SURFACE UNITS ORAREAS NEAR UNITS -Surface units

may be hot even though they are dark incolor. Areas near surface units maybecome hot enough to cause burns.During and after use, do not touch, or letclothing or other flammable materialscontact surface units or areas near unitsuntil they have had sufficient time to cool.Among those areas are the cooktop andsurfaces facing the cooktop.

• Use Proper Pan Size - The range isequipped with one or more surface unitsof different size. Select utensils havingflat bottoms large enough to cover thesurface unit heating element. The use ofundersized utensils will expose a portionof the heating element to direct contactand may result in ignition of clothing.Proper relationship of utensil to burnerwill also improve efficiency.

• Never Leave Surface Units

Unattended at High Heat Settings -Boilover causes smoking andgreasy spillovers that may ignite.

• Protective Liners - Do not use aluminumfoil to line oven bottoms, except assuggested in the manual. Improperinstallation of these liners may result in arisk of electric shock, or fire.

SAVE THESE INSTRUCTIONS

4

- nge Safety r.4

IMPORTANT SAFETY INSTRUCTIONS• Glazed Cooking Utensils - Only

certain types of glass, glass/ceramic,ceramic, earthenware, or otherglazed utensils are suitable forrange-top service without breakingdue to the sudden change intemperature.

• Utensil Handles Should Be TurnedInward and Not Extend OverAdjacent Surface Units - To reducethe risk of burns, ignition offlammable materials, and spillagedue to unintentional contact with theutensil, the handle of a utensil shouldbe positioned so that it is turnedinward, and does not extend overadjacent surface units.

• Do Not Cook on Broken Cooktop -If cooktop should break, cleaningsolutions and spillovers maypenetrate the broken cook-top andcreate a risk of electric shock.Contact a qualified technicianimmediately.

• Clean Cooktop With Caution - If awet sponge or cloth is used to wipespills on a hot cooking area, becareful to avoid steam burn. Some

cleaners can produce noxious fumesif applied to a hot surface.

• Use Care When Opening Door - Lethot air or steam escape beforeremoving or replacing food.

• Do Not Heat Unopened FoodContainers - Build-up of pressuremay cause container to burst andresult in injury.

• Keep Oven Vent DuctsUnobstructed.

• Placement of Oven Racks - Alwaysplace oven racks in desired locationwhile oven is cool. If rack must be movedwhile oven is hot, do not let potholdercontact hot heating element in oven.

• DO NOT TOUCH HEATING ELEMENTSOR INTERIOR SURFACES OF OVEN -

Heating elements may be hot eventhough they are dark in color. Interiorsurfaces of an oven become hot enoughto cause burns. During and after use, donot touch, or let clothing or other flam-mable materials contact heating ele-ments or interior surfaces of oven untilthey have had sufficient time to cool.Other surfaces of the appliance maybecome hot enough to cause burns -among these surfaces are oven ventopenings and surfaces near theseopenings, oven doors, and windows ofoven doors.

For self-cleaning ranges -• Do Not Clean Door Gasket - The door

gasket is essential for a good seal. Careshould be taken not to rub, damage, ormove the gasket.

• Do Not Use Oven Cleaners - Nocommercial oven cleaner or oven linerprotective coating of any kind should beused 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 toaccumulate on hood or filter.

• When flaming foods under the hood, turnthe fan on.

SAVE THESE INSTRUCTIONS

5

Ports and FeaturesFeature locations

Cooktop li!

Warm zone t -

storage(containingpan and grid)

Model andnumber plate

tOn Some Models

Control panel

unit(coil or ceramic

glass top)

Automatic ovenlight switch

Broil element(not shown)

- Bake element(not visible)

Oven racks

Control panelWarm zone Left rearswitch t control knob Display

Left frontcontrol knob

Electronicoven control

Right rear Simmercontrol knob switch t

Right frontcontrol knob

6

Parts and Features

i , ,if

The oven ventOven vent

Hot air and moisture escape from the oventhrough a vent on the lower left side of thebackguard. Do not block the vent by usinglarge pans or covers. Poor baking/roastingcan result.

The oven door vent

Hot air and moisture escape from the doorvent during certain oven modes. Somecondensation may be observed occasionally.This will not affect cooking performances.

The oven doorRemoving the oven door:

1. Open the door to the Broil Stop position(open about 4" [10 cm]).

2. Lift door slightlyand pull out and back untilhinges come out to the catch position.

3. Push door down and pull straight out toremove door completely.

Replacing the oven door:1. Holding the door by the handle, place the

top of the door under the cooktop overhangand use your leg to apply pressure to slidehinges into the slots as far as possible.

2. Open door to the broilpositionor slightlypast it.

3. Using the side of your leg, apply pressureto the bottom of the door front. Lift the

door slightly while applying pressure topush, untilthe hinges have gone in fully.

7

Parts and Features

The storage drawerYou can remove the storage drawer to makeit easier to clean under the range. Use carewhen handling the drawer.

Removing the storage drawer:

1. Empty drawer of any pots and pansbefore removing drawer. Use recessedarea on top edge of drawer to pull drawerstraight out to the first stop. Lift front andpull out to the second stop.

2. Lift back slightly and slide drawer all theway out.

Replacing the storage drawer:

Drawer sliderail

1. Fit ends of drawer slide rails into thedrawer guides on both sides of opening.

2. Lift drawer front and press in until metalstops on drawer slide rails clear whitestops on drawer guides. Lift drawer frontagain to clear second stop and slidedrawer closed.

(Using and Caring for YourCooktop

Usingthe surfaceunits

Control knobsPush in control knobs before turning themto a setting. Set them anywhere between HIand OFF.

Power On lightsEach control knob has a Power On Light.

When you use a control knob toturn on a surface unit, the PowerOn Light by that knob will glow.

Hot surface indicator lightsThe Hot Surface Indicator Lights on the

cooktop surface will glowwhen the surface units gethot. The Indicator Lights willcontinue to glow as long asthe surface units are too hotto touch, even after they areturned off.

("CHAUD" isFrench for"HOT")

Fire Hazard

Turn off all controls when done

cooking.Failure to do so can result in deathor fire.

Control setting guideFor best results, start cooking at the highsetting; then turn the control knob down tocontinue cooking.

SETTING RECOMMENDED USE

HI or • To start food cooking.MAX • To bring liquid to a boil.

MED-HI • To hold a rapid boil.or 6-8 • To quickly brown or sear

meat.

MED • To maintain a slow boil.or 5 • To fry poultry or meat.

• To make pudding, sauce,or gravy.

MED-LO • To stew or steam food.or 2-4 • To simmer food.

LO or 1 • To keep food warm. Set theheat higher or lower withinthe LO (or 1) band to keepfood at the temperatureyou want.

• To maintain liquid just belowsimmer.

• To melt chocolate or butter.

9

Using and Caring for Your Cooktop

Simmer Feature (some models)The Simmer feature is an adjustable setting

which allows for more precisesimmering of foods. The switch,when in the "OFF" position,operates at normal wattage

(1800 W). When in the "ON" position, itoperates the right front element at a lowerwattage (450 W).

NOTE: All other elements can be used for

normal operation whether the Simmerfeature is in use or not.

Dual-size cooktop surfaceelement (some models)

Standard Dual element H()t surfaceelement (some models) indicator

Warm Zone Feature (some models)Use the Warm Zone element to keep cookedw,,.,,,,,,.,,, foods warm. It is not recom-

: _" mended for heating cold foods.The Warm Zone is located in thecenter of your cooktop. Set

switch to "ON" for use.

• Cover all foods with a lid or aluminum foil.Do not use plastic wrap to cover foodbecause it may melt onto the cooktopsurface. When warming baked goods,allow a small opening in the cover formoisture to escape.

• Use only cookware and dishes recom-mended for oven and cooktop use.

• Use potholders or oven mitts to removefood.

• The Warm Zone element will not glow redwhen it is on, unlike the surface elements.However, the surface indicator light on thecooktop will glow.

• The Warm Zone element may be usedwhether the other elements are in use ornot.

• The quality of the food may deteriorate if itis kept on the Warm Zone element for anextended period of time.

You can use the left front surface element

as either a small-diameter, lower-wattageelement or large-diameter, full-wattageelement.

Use both elementsfor larger pans

Use small element-

To use both elements

for larger pans:Push in and turn control knob to the right(clockwise) to the desired setting in the areamarked "DUAL".

NOTE: You can turn the control knob in ei-ther direction to reach "OFF'.

10


To use the small element for smaller pans:Push in and turn control knob to the left

(counterclockwise) to the desired setting inthe area marked "SINGLE".

Using the ceramic glass cooktopCooking on the ceramic glass cooktop isalmost the same as cooking on coil surfaceunits. There are, however, a few differences:

• The cooking surface area will glow redwhen the element is turned on. You will

see the element cycling on and off - evenon the HI setting - to help the area stay atthe temperature setting you choose.

• Make sure the bottoms of pots and pansare clean and dry before cooking. Foodand water particles left on the bottoms canleave deposits on the cooktop when it isheated.

• Wiping off the cooktop before and aftereach use will help keep the surface freefrom stains and give you the most evenheating. See the "Cleaning tips" section.

• Do not cook foods directly on the cooktop.• Lift pots and pans onto and off of the

cooktop. Sliding pots and pans on thecooktop could leave marks that are difficultto remove or could leave permanent marks.

• Do not cook popcorn that comes in pre-packaged aluminum containers on thecooktop. The container could leave alumi-num marks on the cooktop that cannot beremoved completely.

• Do not us•the cooktop as a cutting board,

• Do not allow anything that could melt,such as plastic or aluminum foil, to comein contact with the cooktop while it is hot.

• Dropping a heavy or hard object on thecooktop could crack it. Be careful when us-ing heavy skillets and large pots. Donot store jars or cans above the cooktop.

• Sugary spills and soils can cause pitting.See the "Cleaning tips" section.

Cookware tips• Select a pan that is about the same size

as the surface cooking area. Cookwareshould not extend more than 1 inch

(2.5 cm) outside the area.

• For best results and greater energyefficiency, use only fiat-bottomedcookware that makes good contact withthe surface cooking area. Cookware withrounded, warped, ribbed (such as someporcelain enamelware), or dented bottomscould cause uneven heating and poorcooking results.

• Cookware designed with slightlyindentedbottoms or small expansion channels canbe used.

• Cookware with non-stick finish has

heating characteristics of the base material.-,Check for rough spots on the bottom of

metal or glass cookware which will scratchthe ceramic glass surface.

• Use flat bottom cookware for best heat

conduction from the surface cooking areato the cookware. Determine flatness with

the ruler test. Place the edge of a ruleracross the bottom of the cookware. Hold it

up to the light. No light should be visibleunder the ruler. Rotate the ruler in all

directions and look for any light.• Do not leave empty cookware, or

cookware that has boiled dry, on a hotsurface cooking area. The cookwarecould overheat, causing damage to thecookware or the surface cooking area.

11

'dsing and Caring for Your Cooktop

H I

Characteristics of cookware materialsThe pan materialaffects how fast heat transfers from the surface cookingarea through the panmaterial and how evenly heat spreads over the pan bottom. Choose pans that providethebest cooking results.

Aluminum • Heats quickly and evenly.• Use for all types of cooking.• Medium or heavy thickness is best for most cooking.• Used as a core or base in cookware to provide even heating.

Cast iron • Heats slowly and evenly.• Good for browning and frying.• Maintains heat for slow cooking.• Can be coated with porcelain enamel.

Ceramic or • Heats slowly and unevenly.ceramic glass • Use on low to medium settings.

• Follow manufacturer's instructions.

Copper • Heats very quickly and evenly.• Used as a core or base in cookware to provide even heating.

Earthenware • Can be used for cooktop cooking if recommended by themanufacturer.

• Use on low settings.

Porcelain enamel-on-steel * See cast iron and stainless steel.or enamel-on-cast iron

Stainless steel • Heats quickly but unevenly.• A core or base of aluminum or copper on the cookware

provides even heating.• Can be coated with porcelain enamel.

12

r ing and Caring for Your Cooktop

ii ,,i

Home canning informationce.wow _ Pan

Surface

unit

• Use the entire surface ("DUAL" setting) ofthe left front surface cooking area for best oresults.

• Use flat-bottomed canners on all types ofcooktops, especially ceramic glass.Canners with rippled or ridged bottoms donot allow good contact with the surface.

• Center the canner over the largest surface .cooking area. Do not extend more than 1 inch(2.5 cm) outside the surface cooking area.Large diameter canners/pans, if not centeredcorrectly, will trap heat and result in damageto the cooktop. Do not place on two surfacecooking areas at the same time.

• The type of material the canner is made ofdetermines the length of heating time. Referto the "Characteristics of cookware materials"chart in this section for more information.

• When canning for long periods of time, allowelements and the surrounding surfaces tocool down.

• Alternate use of the surface cooking areasbetween batches or prepare small batchesat a time.

• Start with hot water, cover with a lid, andbring to a boil; then reduce heat to maintaina boil or required pressure levels in apressure canner.

• For up-to-date information on canning, Inthe United States, contact your local U.S.Government Agricultural DepartmentExtension Office or companies whomanufacture home canning products. InCanada, contact Agriculture Canada.

Caring for your cooktopThis cooktop is designed for easy care.However, ceramic glass cooktops needto be maintained differently than standardelectric coil elements. Foods spilled directlyon the cooktop will not bum off as on coilelements. Because of this, the surfaceshould be dust-free and soil-free beforeheating.

Your cooktop has been prepolished atthe factory for improved protection andcleanability. The Cooktop Polishing Creme,a paper towel or a sponge is all you need toclean your cooktop. For proper cleaningmethods, please review the "How to keepyour cooktop looking like new" chart. Followthis chart after each use to ensure topperformance and to preserve that uniquelyelegant look.

NOTE: Let cooktop cool before cleaning.

13

fusing and Caring for Your Cooktop

Cleaning tipsWhat to use:

• Cooktop Polishing Creme included withyour cooktop with a paper towel or clean,damp sponge. This creme has beendeveloped especially for cleaning andpolishing your cooktop. When using, followinstructions on container.

• Razor scraper - Use to remove cooked-on soils from your ceramic glass cooktop.To avoid scratches, keep the razor bladeas flat against the cooktop as possible.Store razor blades out of reach of

children. (Not included with your range.)

• Do not use steel wool, plastic cleaningpads, abrasive powdered cleansers,chlorine bleach, rust remover, ammonia,or glass cleaning products with ammonia.These products could damage the cooktopsurface.

Steps to follow:1. Most spills can be wiped off easily

using a paper towel or clean, dampsponge as soon as Hot SurfaceIndicator Light goes off.

2. For stubborn spills, rub CooktopPolishing Creme into cooked-on soilusing a paper towel. If some soil remains,leave some creme on the spot(s) andfollow Step 3.

3. Carefully scrape spots with the razorscraper.

4. Finish by polishing entire cooktopwith Cooktop Polishing Creme and apaper towel.

To order Cooktop Polishing Creme(Part No. 3184477) or razor scraper (PartNo. 3183488), call 1-800-422-1230 (inCanada, 1-800-461-5681) and follow theinstructions and telephone prompts youhear.

NOTE: Always wipe and dry your cooktopthoroughly after using cleanser to preventstreaking or staining.

How to keep your cooktop lookinglike new:

IF THERE ARE WHAT TO DO

Sugary spillsand soils (suchas jellies andcandy syrups)

To prevent pitting onthe cooktop, wipe upwith a paper towel orclean, damp spongewhile ceramic glasssurface is still warm.Remove as soon as

possible after spillOccurs.

Burned-onsoils

Rub Cooktop PolishingCreme or nonabrasivecleanser into soil usinga paper towel. Reapplycreme to spots remain-ing. Hold razor scraperas flat to surface aspossible, scrape spots.Polish entire cooktopwith creme and papertowel. Rinse and dry.Store razor blades outof reach of children,

Dark streaks,specks, anddiscoloration

Use Cool<top PolishingCreme or nonabrasivecleanser with a damppaper towel or sponge.

Metal marks

(from copper oraluminum pans)

Use Cooktop PolishingCreme or nonabrasive

cleanser with a damppaper towel or spongebefore heating thecooktop again. Ifheated before cleaning,metal marks may notcome off.

Tiny scratchesor abrasions

Scratches and abra-sions do not affect

cooking. In time, theywill become less visible

as a result of cleaning.To prevent scratchesand abrasions, useCooktop PolishingCreme regularly.

14


i ri=i,if i ,,,if, ,,i iii I

Using and replacing the cooktop light(on some models)The fluorescent light is on the top of thecontrol panel. The cooktop light switch is onthe control panel. Press it to turn on thecooktop light. Press it again to turn light off.

Replacing the cooktop light:1. Unplug range or disconnect power.

If the cooktop light still does not work,you may need to replace the starter. Thestarter is a knob-shaped part located onthe right side of the backguard, under thelight bulb. To remove and replace thestarter, first remove light bulb. Pushstarter in and turn approximately 90°counterclockwise. Pull starter out of

recessed area. You can find replacementstarters at stores that sell fluorescenttubes.

IIIII

2. Flip up the top of the control panel.

4. Close the top panel.

5. Plug in range or reconnect power.

3. Grasp the fluorescent tube at both ends.Turn the tube approximately 90 ° in eitherdirection until both ends come out of the

receptacles. Replace with a 20-watt cool-white fluorescent tube.

15

sing and Caring for YourOven

This section tells you, step by step, how to operate all oven functions controlled by theelectronic control. Carefully follow these instructions, along with the cooking tips and cleaninginformation, for successful use of your range.

Using the electronic oven control

Oven display Timed and delayed Number Clock(see below) cooking pads pads set/start

Time of day/timer display Start(pp. 22, 23) pad

Oven EASY CONVECT TM Convectsetting conversion Full Mealpads pads pad(pp. 28, 29, (pp. 40-45) (p, 37-39)32, 34, 42,44, 46, 53)

Oven Timer pads Cancel/ Surfacelight (pp. 22, 23) off pad light padpad

Display/clock• When you first plug in the range, a tone

will sound, the display will be fully lit for afew seconds, and the display will show thelast time set and =PF" (power failure). If,after you set the clock (see =Setting theclock" later in this section), the displayagain shows "PF," your electricity was offfor a while. Reset the clock.

• The time display will show "Err" and 3short tones will sound if a time or

temperature is incorrectly entered.

16

' sing and Caring for Your Oven

Fahrenheit/Celsius

To set your oven to cook in Celsius insteadof Fahrenheit:

1. Press and hold BROIL for 5seconds.

PRESS

Repeat to change fromCelsius to Fahrenheit.

If you need to convert temperatures fromCelsius to Fahrenheit or vice versa, youcan refer to this chart:

Temperature replacement values

38°C=100°F

60°C=140°F

66°C=150°F

77°C=170°F

93°C=200°F

121°C=250°F

135°C=275°F

149°C=300°F

163°C=325°F

177°C=350°F

191°C--375°F

204°C=400°F

218°C=425°F

232°C=450°F

246°C--475°F

260°C-_500°F

Disable/enable audible signalsAudible signals tell you if a function isentered correctly or not. They also tellyou when a cycle is completed. To turnoff key entry tone, end-of-cycle tone, andreminder tones, follow these steps:

1. Press and hold STOP TIME for5 seconds.

"Snd" and "Of_ will appear on thedisplay.

PRESS

Repeat Step I to turn the signalsback on.

"Snd" and "On" will appear on thedisplay.

17

'_sing and Caring for Your Oven

Using the control lockThe control lock prevents unwanted useof the oven by disabling the control panelcommand pads.

NOTES:

• Control lock is only available when ovenis not in use or control has not been set. ,

• Control lock will not disable the Timer.

• Set control lock when cleaning thecontrol panel to prevent oven fromaccidentally turning on.

To lock or deactivate thecontrol panel:

1. Press and hold CONTROL LOCK PRESS(Number Pad 3) for 5 seconds.A single tone will sound and "START?"

will appear on the display.

YOU SEE

To unlock the control panel:

1. Press and hold CONTROL LOCK(Number Pad 3) for 5 seconds. PRESSA single tone will sound and "CONTROL

LOCK F_"will disappear from the display.

18

Using and Caring for Your Oven

Using the Sabbath mode

What your oven will do while in theSabbath mode:

• The time display will show "SAb" to tellyou that the oven is in the Sabbath mode.

• The ON Indicator Light will light up whenthe burner turns on and ON will go offwhen the burner turns off.

• To prevent accidental key presses, thekey pads will only work after you pressthem for 1 second.

• No tones will sound.

To enable the Sabbath mode:

1. Open the door.

2. Press CANCEL/OFF. PRESS

3. Press the Number Pads 7, 8,and 9, in that order.

PRESS

4. Press Number Pad 6. PRESS

5. Press START."SAb" and "On" will appear on thedisplay.

PRESS

To disable the Sabbath mode:

Repeat the steps above to disable theSabbath mode. "SAb" and "Off" will appearon the display.

19

r sing and Caring for Your Oven

Setting your range for the Sabbath

If you want to set your range to meet "nowork" requirements for the Sabbath, firstturn on the Sabbath mode (see 'qo enablethe Sabbath mode" earlier in this section).Then follow these steps:

1 Turn the oven light andlorsurface light (if available) onor off.

NOTE: See "Using and replacing thesurface light" in the "Using and Caring forYour Cooktop" section and "Using andreplacing the oven light(s)" in the "Using.and Caring for Your Oven" section formore information.

These lights will stay turned on or off(whichever you set) while in the Sabbathmode. Opening the door will not turn onthe oven light if it is programmed to be off.

2. Press BAKE. PRESS

3. Press Number Pads to set thetemperature you want.Example for 325°F (163°C):

PRESS

4. Start oven. PRESS

2O

_ sing and Caring for Your Oven

5. Press and hold Number Pad 6for 5 seconds,"START?" appears on the display.

PRESS YOU SEE

6. Press START."SAb" appears on the display.

PRESS

(or 163°C)

YOU SEE

To end the Sabbath mode and turnoff the oven:

1. Press and hold Number Pad 6for 5 seconds.

PRESS

Starting an operationAfter programming a function, you must

_ ress START to start thefunction. If you do not pressSTART within 5 seconds of

programming, "START?" will show on thedisplay as a reminder.

Canceling an operationCANCEL/OFF will cancel any function,

except for the CLOCK SET/START and Timer functions,

When you press CANCEL/OFF,the large display will show the time of dayor, if Timer is also being used, the timeremaining.

21

_J_ r_sing and Caring for Your Oven

Setting the clockNOTE: If an oven function is active or

programmed, you cannot change the clock.

1. Press CLOCK SET/START. PRESS YOU SEE

2. Set time. PRESS YOU SEE

3. Start clock.

If time has not been entered correctly,three short tones will sound and "Err"

will be displayed. The display will showthe closest valid time. Repeat Steps 2and 3 to re-enter the time of day.

NOTE: You can clear the time of dayfrom the display by opening the doorthen pressing and holding CLOCK SET/START for 5 seconds. Repeat to seetime of day on display again.

PRESS YOU SEE

Using the timerThe Timer does not start or stop the oven.It works like a regular kitchen timer. It canbe set in hours and minutes up to 99 hours,59 minutes or in minutes and seconds up to99 minutes, 59 seconds.

1. Press TIMER SET/START.• Once to set hours and minutes

• Twice to set minutes and seconds

PRESS YOU SEE

(example shows hoursand minutes)

22

r_sing and Caring for Your Oven

2. Set time. PRESS YOU SEE

3. Start Timer.The Timer will begin counting downimmediately after you press TIMERSET/START or START.

PRESS

(example shows a7-hour timer setting)

YOU SEE

4. When time is up, turn off Timer.When time is up, you will hear four tones(unless the audible signals have beendisabled). Press TIMER CANCEL to clearthe display.

YOU SEE

To change the timer duringits operation:1. Press TIMER SET/START.

2. Enter new desired time.

3. Press TIMER SET/START.

To cancel the timer duringits operation:You can cancel the Timer any time duringits operation. Press TIMER CANCEL.

PRESS

23


i

Oven settingsThis chart tells you when to use each setting. It also explains what elements heat up for eachsetting.

SETTING DIAGRAM SETTING INFORMATION

BAKE

Use this setting for bakingand heating casseroles.

BROIL (MAXI/ECONO)Use this setting for broilingregular-sized and smallercuts of meat, poultry, andfish.

• The bottom element and outer topelement heat up.

• During baking, the elements willturn on and off to maintain the

oven temperature.

• Both top elements heat duringMaxi Broil (maximum browningcoverage).

• Only the inner element heats upduring Econo Broil (browningcoverage in center only).

CONVECTION BAKEUse this setting for foodswhich require gentleheating and for bakingbreads and cakes. Use

also when baking largequantities of food on morethan one oven rack.

• For faster preheating, the bottomelement and outer top elementheat up until oven reaches desiredtemperature. After preheat, onlythe rear element heats up.

• For even heating, the fan at theback of the oven circulates air in

the oven cavity.

CONVECTION BROIL

Use this setting for broilingthick cuts of meat.

• Both top elements heat up.

• For even heating, the fan at theback of the oven circulates air inthe oven cavity.

CONVECTION ROAST

Use this setting for roast-ing and baking on onerack.

• The bottom element and outer topelement heat up.

• For even heating and faster cook-ing, the fan at the back of the ovencirculates air in the oven cavity.

CLEAN

Use this setting for self-cleaning only.

• The bottom element and outer top

element heat up.

24


Cooking tipsBaking tipsThe hot air must circulate around the pans inthe oven for even heat to reach all parts ofthe oven. This results in better baking.

For best air circulation:

• Place the pans so that one is not directlyover the other.

1 'I,'-2+' 1'I."-2"

• For best results, allow 11,,_to 2 inches(3.7 to 5 cm) of space around each panand between pans and oven walls.

• When baking with one pan, place pan inthe center of the oven rack.

• When baking with two pans, place pansin opposite corners of the oven rack.

NOTE: "Oven peeking" may cause heatloss, longer cooking times, and unsatisfac-tory baking or roasting results. Rely onyour timer.

Rack positions

Your oven has three straight racks and fiverack positions. Rack position 5 is the highestposition, or farthest from the bottom of the

oven. Rack position 1 is the lowest position,or closest to the bottom of the oven.

For proper cooking, follow theseguidelines:• When using one rack, place the rack so

the top of the food will be centered in theoven.

• When using two racks, place one rack inposition 1 and the other rack in position 3.

• Use only one cookie sheet in the oven ata time when using the BAKE setting.

Bakeware tips• When baking with insulated cookie

sheets or baking pans, place them in thebottom third of the oven. You may need toincrease the recommended baking times,so test for doneness before removing fromthe oven.

• When using ovenproof glassware or

dark bakeware, reduce the oven tempera-ture by 25°F (14°C), but use the samebaking time. Because these pans absorbheat, producing darker bottom browningand crispier crusts, place the rack in the

center of the oven. When baking pies andbread, you can use the temperaturesuggested in the recipe.

Rack placement for specificfoods:

For rack positions, see "Rack positions" in)revious column.)

RACKFOOD POSITION

Frozen pies 2

Angel food and bundt

cakes, most quick 1 or 2breads, yeast breads,casseroles, meats

Cookies, biscuits,muffins, cakes, 2 or 3

nonfrozen pies

25


Using aluminum foil• Do not line the oven bottom with any

type of foil, liners, or eookware.Permanent damage will occur to theoven bottom finish.

• Do not block the oven bottom vents.

• Do not cover the entire rack with

aluminum foil. Doing so will reduce aircirculation and overall oven performance.

• When baking on two or three racks, usethe convection bake setting for more evenresults. (You can, however, use only onerack when convection baking.)

• To catch splllovers from pies orcasseroles place foil on the oven rackbelow. Foil should be turned up at edgesand be at least 1 inch larger than dish.

• Place tent-shaped foil loosely over meator poultry to slow down surface browningfor long term roasting. Remove foil for thelast 30 minutes.

• Use narrow strips of foil to shield piecrustedges if browning too quickly.

Convection baking tips• Do not use aluminum foil when convection

baking, Aluminum foil may block airflow,• Reduce recommended recipe oven

temperature by approximately 25°F (14°C).See recipe adaption chart in your convec-tion oven cookbook for recommended

temperatures.• For moat recipes, you can reduce con-

vection baking time compared to standardbaking times. See convection baking chartin your convection oven cookbook forrecommended baking times.

NOTE: Cooking time may be longer whenyou use more than one rack.

• To use three racks during convectionbaking, place racks in position 5 (thehighest position), 3 and 1 (the closest tothe oven bottom). This allows all threeracks to be an equal distance apart forbetter baking.

• Stagger cake pans or other cookware inopposite directions on each rack whenthree racks are used.

Roasting tips• Roast meats fat-side up in a shallow pan

using a roasting rack.

• Use a roasting pan that fits the size ofthe food to be roasted. Meat juices mayoverflow the sides of a pan that is toosmall. Too large of a pan will result inincreased oven spatter.

• Spatter can be reduced by lining thebottom of the roasting pan with lightlycrushed aluminum foil.

* Use an accurate meat thermometer ortemperature probe (see the "Using thetemperature probe" section) to determinewhen meat has reached desired degree ofdoneness. Insert the thermometer or probeinto the center of the thickest portion of themeat or inner thigh or breast of poultry. Foran accurate reading, the tip of thethermometer or probe should not touch tat,

bone, or gristle.

26


• After reading the thermometer once,push it further into the meat 1/2 inch(1.3 cm) or more and read again. If thetemperature drops, return the meat to theoven for more cooking.

• Check pork and poultry with athermometer in 2-3 places to ensureadequate doneness.

• Poultry and roasts will be easier tocarve if loosely covered with foil andallowed to stand 10-15 minutes afterremoval from the oven.

• You can reduce roasting times andtemperatures for most standard recipes .when using the convection roast setting.See convection roasting chart in yourconvection oven cookbook for

recommended roasting times andtemperatures.

• Use the convection roasting rack on thebroiler pan (both included with your range).(The convection roasting rack rests on the

broiler pan, not inside it.) The long side ofthe rack should be parallel with the ovendoor for best heat distribution and airflow.

NOTE: Place the convection roasting rackon the broiler pan with grid to contain thedrippings as the meat roasts.

Bake or Convection Bake

1. Position racks.For correct rack placement, see the"Rack positions" section and the "Rackplacement" chart.

NOTES:

• Before turning on the oven alwaysplace oven racks where you needthem.

• Be sure rack(s) is level.

• Use pot holders or oven mitts to

protect hands if rack(s) must bemoved while oven is hot.

• Do not let pot holder or oven mitttouch hot elements.

continued on next page

27

_-_sing and Caring for Your Oven

2. Choose baking setting. PRESS YOU SEE

OR

PRESS

(or 177°C)

YOU SEE

3. Set temperature (optional). PRESSDo this step if you want to set a tempera-ture other than 350°F (177°C) for Bake or

300°F (149°C) for Convection Bake.NOTE: See a reliable cookbook L___._J

or your convection oven cookbook 151for temperature recommendations.

(or 149°C)

YOU SEE

4. Preheat oven.After the temperature reaches 170°F(77°C), the temperature display will showthe actual oven temperature at each5°F (3°C) increase and stop at the set

temperature. One long tone will soundwhen oven is preheated,

PRESS

(example for Bakeat 375°F [191°C])

YOU SEE

(example for Bake)("Lo" is displayedafter 5 seconds Ifoven temperatureis below 170°F [77°C])

5. Put food in oven.

NOTE: If you want to change thebaking temperature after baking hasbegun, repeat Steps 2, 3, and 4.

6. After cooking, turn off oven. PRESS

5YOU SEE

(display will go blank)

28


BroilNOTE: Preheating is not necessary whenbroiling, unless your recipe recommends it.

1. Position rack.See "Broiling chart" later in this sectionfor recommended rack positions.

2. Put food in oven.Race foodon gridinbroilerpan andplace incenter of the oven rack.

3. Position door.

Close the door to the Broil Stop position(open about 6 inches [15 cm]). The doorwill stay open by itself. Door must bepartly open for oven to maintain propertemperatures.

4. Press BROIL.

Once for Maxi BroilPRESS YOU SEE

OR

Twice for Econo Broil PRESS

(example shows 500OF[260°C ] for Maxi Broil)

YOU SEE

(example shows 500°F[2600C] for Econo Broil)

29

I_ '_sing and Caring for Your Oven

5. Set temperature (optional).Do this step if you want to usevariable temperature broiling(see "Variable temperature broiling"later in this section).

NOTE: See "Broiling chart"later in this section for temperaturerecommendations.

PRESS YOU SEE

(example shows325°F [163°C] broilingtemperature forMaxi Broil)

6. Start oven.

NOTE: If you want to change thebro!ling temperature after broilinghas begun, repeat Steps 4, 5, and 6.

PRESS YOU SEE

(example shows 325°F[163°C] for Maxi Broil)

7. When broiling is done,turn off oven.

PRESS YOU SEE


Variable temperature broiling• If food is cooking too fast or you want

the food to broil slower from the start, setthe broil temperature between 170°F(77°C) and 325°F (163°C), These tem-

perature settings allow the broil heatingelement to cycle and to slow cooking,The lower the temperature, the slowerthe cooking,

• Thicker cuts and unevenly-shapedpieces of meat, fish and poultry are somefoods that may cook better if you use lowerbroiling temperatures. See "Broiling chart"for temperature recommendations.

3O

"Using and Caring for Your Oven JT'

Broiling guidelines• Use only the broiler pan and grid provided.

They are designed to drain extra juicesfrom the cooking surface. This drainagehelps prevent spatter and smoke.

• To make sure the juices drain well, do notcover the grid with foil.

• Trim excess fat to reduce spattering. Slitthe fat on the edges to prevent curling.

• Use tongs to turn meat to avoid losingjuices.

• Pull out oven rack to stop position beforeturning or removing food.

• After broiling, remove the pan from theoven when removing the food. Dripping willbake on the pan if left in the heated oven,making cleaning more difficult.

Broiling rack positions

Convection BroilConvection broiling is actuallyhigh-temperature convection roasting,combining fan-circulated hot air with thedirect heat of the broiler element. Use thissetting when broiling thick cuts of meat.Results are similar to those you get whenusing a rotisserie.

1. Position rack.See "Broiling chart" later in this sectionfor recommended rack positions.

2. Put food in oven.Place food on grid in broiler pan andplace in center of the oven rack. Turnthe pan so the long side is parallel tothe oven door for the most even heatand the best airflow,

3. Close door.

NOTE: Do not try to convection broil withthe door open. The fan will not operate.

31

r_ sing and Caring for Your Oven

4. Choose CONVECTION BROIL. PRESS YOU SEE

5. Set temperature (optional).Do this step if you want to set a temper-ature (up to 500°F [260°C]) other than450°F (232°C).

NOTE: See a reliable cookbook or yourconvection oven cookbook for tempera-ture recommendations.

PRESS

(or 235°C)

YOU SEE

(example shows 400°F[204°C] temperaturesetting)

6. Start oven.

NOTE: If you want to change the convec-tion broiling temperature after broilinghas begun, repeat Steps 4, 5, and 6.

PRESS YOU SEE

7. When broiling is over,turn off oven.

PRESS YOU SEE


Convection Roast1. Prepare oven.

Position the rack properly. For correctrack placement, see "Rack positions".Place food in the oven. For large roastsand turkeys, place rack in position 1 or 2.

2. Choose setting. PRESS YOU SEE

32 (149 °c)

_[sing and Caring for Your Oven

3. Set temperature (optional).Do this step if you want to set atemperature other than 300°F (149°C),


PRESS YOU SEE

(example shows 325°F[163°C] temperaturesetting)

4. Start oven.NOTES:

• After the temperature roaches 170°F!77°C), the temperature display willshow the actual oven temperature ateach 5°F (3°C) increase and stop at theset temperature. One long tone wil_sound when oven is preheated.

• If you want to change the roastingtemperature after roasting hasbegun, repeat Steps 2, 3, and 4.

PRESS YOU SEE

("Lo" is displayedafter 5 seconds Ifoven temperature isbelow 170°F [77°C])

5. After cooking, turn off oven. PRESS

5YOU SEE


Adjusting the oven temperatureAlthough your new oven is properly adjustedto provide accurate temperatures, it maycook faster or slower than your old oven.

If, after using the oven for a period of time,you are not satisfied with the baking/roastingresults, you can change the offset tempera-turo by following the steps below. Thecontrol wilt "remember" the selected offseteven after the power has been interrupted orlost.

NOTE: DO NOT measure oven temperaturewith a thermometer. Opening the oven doorwill lower the oven temperature and give youan inaccurate reading. Also, the thermom-eter temperature reading will change as youroven cycles.

33


1. Press and hold BAKE for 5seconds.

The display shows 0°F (-18°C) and"COOK TEMP".

PRESS YOU SEE

2. Set the new offset temperature.Press BAKE to increase the setting,Press BROIL to decrease the setting,

(or -18°C)

PRESS YOU SEE

(example when makingoven IO°F [or 6°C] hotter)

3. Press START to enter theadjustment.NOTE: The offset temperature will remainthe same if you press CANCEL/OFF,

PRESS

How to determine the amount

of adjustment neededThe following chart tells you how muchto adjust the offset temperature to getthe desired cooking results. You candetermine cooking results by amount ofbrowning, moistness, and rising timesfor baked foods.

TO COOK ADJUST BY THISFOOD .., NUMBER OF DEGREES

A little more + 5°F to +10°F

(+3°0 to +6°C)

Moderately more +15°F to +20°F(+8°C to +11°C)

Much more +25°F to +35°F(+14°C to +19°C)

Alittle less -5°F to -10°F

(-3°C to-6°C)

Moderatelyless -15°F to -20°F(-8°0 to -11°C)

Much less -25°F to -35°F

(-14°C to-19°C)

34


Using the temperature probeThe Temperature Probe is the most accu-rate guide to the degree of doneness ofmeat. Use it when baking, roasting any typeof meat or poultry, or cooking casseroleswith liquid.

NOTES:

• Do not use the Temperature Probe whenbroiling, convection broiling, dehydrating,or raising bread.

• Unplug the Temperature Probe beforeself-cleaning the oven.

1. Insert probe into food.Insert the probe into the center of thethickest portion of meat or into the inner

thigh or breast of poultry, away from fator bone.

2. Put food in oven.Place meat on the convection roastingrack, place rack on broiler pan, and placepan in the center of the oven.

3. Connect probe to oven.Open the Temperature Probe coverlocated on the left side of the oven wall.

Insert plug into jack. (Keep the top ofthe probe as far as possible from theheat source.)

YOU SEE

(or 71°C)

4. Close oven door.

YOU SEE5. Set temperature (optional).Do this step if you want to set an internalfood temperature (from 130°F [54°C] to190°F [88°C]) other than 160°F (71 °C).

NOTE: See a reliable cookbook or yourconvection oven cookbook for internal

food temperature recommendations.

PRESS

(example shows 150°F [66°C]internal temperature setting)

35


6. Choose cook setting.• BAKE,

• CONVECTION BAKE, or

• CONVECTION ROAST

PRESS

(examplefor Bake)

YOU SEE

(or 177°C oven temperature/660Cinternal temperature)

7. Set temperature (optional).Do this step if you want to set anoven temperature other than theone displayed.

NOTE: See a reliable cookbook or yourconvection oven cookbook for oven

temperature recommendations.

PRESS YOU SEE

(example shows 375°F [191 °C]oven temperature and 150°F[66°C] internal temperature)

8. Start oven.NOTES:

• If you do not choose a cook settingand press START, the display will showa bake setting at 350°F (177°C). If youwant to bake at 350°F (177°C), pressSTART to begin. If you want to cookwith another setting or at anothertemperature, do Steps 6 and 7 aboveand press START.

• The temperature display will showthe set oven temperature throughouttemperature probe cooking.

• After the food temperature reaches130°F (54°C), the probe display willshow the actual food temperature ateach 5°F (3°C) increase and stop at theset temperature. Four tones will soundand "End" will show when food reaches

the set temperature (unless the audiblesignals have been disabled). The oventhen shuts off.

• If you want to change the probetemperature after cooking has begun,repeat Steps 6, 5, and 8, in that order.At Step 6, you will be prompted for anew probe temperature. You may alsochange the oven temperature at thispoint by pressing BAKE again.

PRESS YOU SEE

36

(or191°C)(example for Bake)

q_sing and Caring for Your Oven

Burn Hazard

Use an oven mitt to remove temperature probe.Do not touch broil element.

Failure to follow these instructions can result in burns.4

9. After cooking, unplug probe.The probe symbol will remain lit untilyou unplug the Temperature Probe.

10. Remove food from oven.(This prevents overcooking.)

11. Clean probe.Wash with a soapy sponge and drythoroughly. Use a plastic scouring padto remove cooked-on foods. You canalso clean the probe in a dishwasher.

Using Convect Full MealConvect Full Meal lets you choose fromamong 10 preset oven convection cookingcycles, all using the convection fan. Thesecycles store commonly used cooking times,cooking temperatures, and probe tempera-ture settings.

1. Place food in cold oven.If you need the Temperature Probe for yourcycle (settings 5-8 in the "Convect full mealchart" later in this section), insert probe intofood. (Follow Steps 1-4 in "Using thetemperature probe" earlier in thissection.)

Convect Full Meal saves you time by limitingthe number of pads you have to press whencooking at a favorite setting. Convect FullMeal also lets you set your own favoritecycle (either convection or nonconvection).

2. Press CONVECT FULL MEAL. PRESS YOU SEE

("C" stands for "cycle,""F" stands for "favorite")

continued on next page

37

_._ sing and Caring for Your Oven

3. Press desired Number pad.Use the "Convect full meal chart" later in

this section as your guide for selectinga cycle.

NOTES:

• You can change the Convect Full Mealcycle any time before pressing START '

by repeating Step 3,

• You can program your own cycle,which you can then select in the futureby pressing just CONVECT FULL MEALand START, (See "To program yourown cycle" later in this section for more

in!ormation.)

PRESS YOU SEE

(example for cycle 1)

4. Start oven. PRESS

(or 177°C)

YOU SEE

5. When the Convect Full Meal

cycle is done:Fourtones willsound, followed by fourremindertones every minuteuntilyouopen the door (unlessthe audiblesignalshave notbeen disabled), removetheprobe, or press CANCEL/OFF.

YOU SEE

38

fusing and Caring for Your Oven

Convect Full Meal chart

CYCLE CONVECTION OVEN TIME OR

NUMBER CYCLE TEMP PROBETEMP FOOD OR MEAL

1 Conv. Bake 350°F 45 rain Meal # 1: Chicken pieces, Fruit(177°C) crisp, Vegetable casserole

2 Conv. Bake 350°F 1 hr Meal # 2: Macaroni and cheese,(177°C) Baked winter squash, Fruit pie

3 Conv. Bake 350°F 1 hr 15 min Meal # 3: Pre-cooked ham,(177°C) Baked potatoes, Quick bread loaf

OR

Baked potatoes only

4 Conv. Bake 375°F 55 min Meal # 4: Beef stew, Scalloped(191 °C) potatoes, Frozen fruit pie

' 5 Conv. Roast 300°F 140°F Beef roast rare

(149°C) (60°C)

6 Conv. Roast 300°F 160°F Beef roast medium

(149°C) (71°C)

7 Conv. Roast 300°F 170°F Beef roast well

(149°C) (77°C) Pork roastMeat loaf

8 Conv. Bake 325°F 160°F Casseroles

(163°C) (71°C)

9 Conv. Bake 325°F 3 hr Pot roast with vegetables -(163°C) 3 Ibs (1.5 kg)

0 Conv. Roast 400°F 18 min Pizza

(204°C)

To program your own cycle:1. Press CONVECT FULL MEAL.

2. Press the Command Pad for the cook

setting you want (for example, BAKE).

3. Enter the temperature and cook time youwant, (The default is Bake at 170°F [75°C]for 2 hours.) Entering a cook time of0 minutes lets you do untimed cooking.

4. To save only, press CONVECT FULLMEAL.

To cook with this cycle immediatelyand save it, press START.

When programming your own cycle:

1. Start with meat or main dish items (timesare more critical with these items).

2. Choose baked goods with bake tempera-tures similar to those of meat or maindish items. Convection baking time of+/-10 to 15 minutes and temperatures of+/-25°F to 50°F (+/-4°C to +/-10°C) areacceptable.

3. Choose vegetables and fruits last.

39


Bakeware choicesBaking performance is affected by the type of bakeware used. Use the bakewara sizerecommended in the recipe.

BAKEWARE TYPE BEST USED FOR GUIDELINES

Light colored aluminum • Light golden crusts • Use temperature and time• Even browning recommended in recipe.

• Brown, crisp (_rustsDark aluminum and other

bakeware with dark, dull,and/or non-stick finish

• May reduce baking temperature 25°F(14°C).

• Use suggested baking time.• Use temperature and time

recommended in recipe for pies,breads, and casseroles.

• Place rack in center of oven.

Ovenproof glassware, • Brown, crisp crusts • May reduce baking temperature 25°Fceramic glass, or ceramic (14°C).

Insulated cookie sheets • Little or no bottom • Place in the bottom third of oven.

or baking pans browning • May need to increase baking time.

Stainless steel • Light, golden crusts • May need to increase baking time.• Uneven browning

Stoneware • Crisp crusts ° Follow manufacturer's instructions.

Using EASY CONVECT TM ConversionEASY CONVECT" Conversion lets you con-vection cook without entering convectioncook temperatures and times. Simply enterthe standard cook temperature and time forthe food to be cooked. The oven will reducethe temperature, or the temperature andtime, for convection cooking. (Convectiontemperatures and times are not as longbecause the heated air is circulated in theoven cavity for quicker cooking.)

NOTE: The converted temperatures andtimes are not precise because the food

categories you choose from are general.(See "EASY CONVECT" Conversion settingchart" later in this section for which foods

you can cook in each category.) To ensureproper cooking, the oven will prompt you tocheck food at the end of cook time. If food

needs more cooking, the oven will continueto cook. If food does not need more cooking,press CANCEL/OFF.

Food Poisoning Hazard

Do not let food sit in oven more than

one hour before or after cooking.

Doing so can result in food poisoningor sickness.

1. Place food in oven.

40


2. Press one of three EASYCONVECT Conversion Pads.

Example for Meats:

PRESS YOU SEE

3. Enter standard cooktemperature.

PRESS YOU SEE

(example showing 325°F[163°C] - cooking withouttemperature probe)

4. Enter standard cook time.NOTES:

• This step is not needed when usingthe temperature probe.

• To delay convection cooking, afterStep 4, press STOP TIME and enterthe desired stop time. Cooking will startat the time equal to the stop time lessthe cook time. (Example: A cook time of1 hour and a stop time of 4:00 wouldgive you a start time of 3:00.)

PRESS YOU SEE

(example showing 1 hour)

5. Sta_ oven.

NOTE: The actual temperaturereduction and time savings aredifferent for each food categoryand oven type,

PRESS YOU SEE

(display shows temperaturereduced by 25°F [16°C] -nondelayed cooking)

6. At end of cook time(nondelayed cooking):

YOU SEE

7. Open door and check food(nondelayed cooking).If you want to continue cooking, closedoor and the oven will continue cooking.

If you do not want to continue cooking,press CANCEL/OFF.

YOU SEE

continued on next page41


8. When stop time is reached(delayed cooking only):Four tones will sound, followed by fourreminder tones every minute (unless theaudible signals have been disabled), untilyou open the door, remove the probe, orpress CANCEL/OFF.

YOU SEE

EASY CONVECT" Conversion setting chart

EASY CONVECT" SE'I-rlNG FOODS YOU CAN COOK WITH THIS SETTING

Baked Goods Cakes, cookies, muffins, quick breads, biscuits, yeast bread

Meats Roasts, ham, whole chicken, chicken pieces, chops,meatloaf

NOTE: Turkey or large poultry a_renot included becausetheir cooking times vary.

Other Foods Egg and cheese dishes, fish, casseroles, frozen conve-nience foods, potatoes, squash, meat pies, fruit pies

Timed cookingThe electronic clock/oven control will turnthe oven on and off at times you set, evenwhen you are not around.

Delayed time cooking is ideal for foodswhich do not require a preheated oven,such as meats and casseroles. Do not use

delayed time cooking for cakes, cookies,etc. - they will not rise properly, Beforeusing timed cooking, make sure the clockis set to the correct time of day. (See the"Setting the clock" section.)

To start baking/roasting now andstop automatically:

Food Poisoning HazardDo not let food sit in oven more than

one hour before or after cooking.

Doing so can result in food poisoningor sickness.

1. Prepare oven.Position the oven rack(s) properly andplace the food in the oven. For correctrack placement, see "Rack positions" andthe "Rack placement" chart earlier in thissection.

2. Choose cook setting.

• BAKE,

• CONVECTION BAKE, or• CONVECTION ROAST

PRESS YOU SEE

(or 149°C)(example for Convection Roast)

42

_._sing and Caring for Your Oven _'.J

3. Set temperature (optional).Do this step if youwant to set a tem-perature other than the one displayed.


PRESS YOU SEE

(example shows 325°F [163°C]temperature setting inConvection Roast)

4. Press COOK TIME. PRESS YOU SEE

5. Set cook time. PRESS

(start time display will light up,showing time of day)

YOU SEE

(example shows 2-hour cooktime with stop time now2 hours later than time of day)

6. Start oven.Verticalbar on displaywillgetshorteras cooktime countsdown.

PRESS YOU SEE

7. When baking/roasting is done:"End" will show on the display, Four toneswill sound, followed by four short remindertones every minute (unless the audiblesignals have been disabled), until youopen the door or press CANCEL/OFF,

(cook time is displayed)

YOU SEE

To delay start and stop automatically:

1. Prepare oven.Position the oven rack(s) properly andplace the food in the oven. For correctrack placement, see "Rack positions" andthe "Rack placement" chart earlier in thissection.

43


2. Choose cook setting.• BAKE,

• CONVECTION BAKE, or

• CONVECTION ROAST

PRESS YOU SEE

(or 149°C)(example for Convection Roast)

3. Set temperature (optional).Do this step if you want to set a tem-perature other than the one displayed.

NOTE: See a reliable cookbook or yourconvection oven cookbook for temper-ature recommendations,

PRESS YOU SEE

(example shows 325°F [163°C]temperature setting inConvection Roast)

4. Press COOK TIME. PRESS YOU SEE

5. Set cook time. PRESS

(start time display will light up,showing time of day)

YOU SEE

(example shows 2-hour cooktime with stop time now2 hours later than time of day)

6. Press STOP TIME. PRESS YOU SEE

7. Set stop time.

44

PRESS YOU SEE

(stop time display shows 3:00and start time display shows1:00 - stop time minus 2-hourcook time)


8. Press START. PRESS YOU SEE

When start time is reached:

Vertical bar on display will get shorter ascook time counts down.

YOU SEE

9. When baking/roasting is done:"End" will show on the display. Four toneswill sound, followed by four short remindertones every minute (unless the audiblesignals have been disabled), until youopen the door or press CANCEL/OFF.

YOU SEE

To cancel timed cooking settings:

Press CANCEL/OFF.

PRESS

DehydratingYou can use your convection oven todehydrate a variety of foods.

1. Prepare food.Prepare foods as recommended inrecipe.

YOU SEE


NOTE: To learn detailed information aboutdehydration, refer to a book written specifi-cally about dehydrating and/or preservingfoods.

2. Arrange food on drying racks.Racks are not included with oven. See

below to order a dehydration kit t whichincludes racks and a spacer or contact alocal store handling specialty cookware.

3. Place drying racks in the ovento allow maximum air circula-tion around the racks.

NUMBER OF USE OVENRACKS RACK POSITION

1 rack 3

2 racks 2 and 4

3 racks 1, 3, and 5

45


4. Position door.Attach the dehydration spacer t, which isspecially designed to depress the ovenlight switch and maintain the operation ofthe fan during dehydration.

The spacer provides a 1-inch (2.5 cm)gap between the oven frame and theoven door allowing moisture to escape.

t The dehydration spacer (Part No.814166) or the dehydration kit whichincludes racks and a spacer (Part No.4395974) can be ordered from yourlocal KitchenAid dealer, or by calling1-800-422-1230 (in Canada, 1-800-461-6681) and following the instructionsand telephone prompts you hear.

Dehydration spacer

Oven light

5. Press and hold CONVECTIONBAKE for 5 seconds.

PRESS

Hold for5 seconds

YOU SEE

6. Set temperature (optional).Do this step if you want to set a temper-ature (from 100°F [38°C] to 200°F [93°C])other than 140°F (60°C).

NOTE: The 100°F (38°C) setting willcause "RAISING BREAD" to be displayed.(See below for more information onraising bread,)

PRESS

(or 60°C)

YOU SEE

(example shows125°F [52°C] dehy-drating temperature)

7. Start oven.

NOTE: If you want to change the dehy-drating temperature after dehydratinghas begun, repeat Steps 5, 6, and 7.

PRESS YOU SEE

8. When dehydrating is done,turn off oven.

PRESS YOU SEE

(displaywillgobiank)

46

_.]sing and Caring for Your Oven

Raising (proofing) breadYou can use your convection oven to proofbread. For more information, see theconvection oven cookbook provided withyour range.

First Proofing: Place the dough in a °lightly greased bowl and loosely coverwith waxed paper coated with shortening.

1. Place the bowl on Rack 2.Place the broiler pan on Rack 1 andfill with 2 cups of boiling water. Closethe oven door.

NOTE: If you do not turn off oven afterproofing bread, the oven will keep runninguntil you press CANCEL/OFF.

2. Open the door; then press andhold BAKED GOODS for 5seconds.

NOTE: If you enter a different tempera-ture, you will enter the Dehydrating mode.

PRESS

Hold for5 seconds

YOU SEE

(or 38°C)

3. Start oven.One long tone will sound whenoven is preheated.NOTE: Be sure to close the door. Let

dough rise until nearly doubled in size.Proofing time may be faster and will varydepending upon the type and quantity ofdough. Check dough after 20 to 25minutes.

PRESS YOU SEE

4. When proofing is done,remove bowl containing breaddough from the oven. Turn offthe oven. Empty water frombroiler pan.

Second proofing: Shape the doughand place in baking pan(s). Coverloosely with plastic wrap sprayed withcooking spray. Put the pans on Rack2. Place the broiler pan on Rack 1 andfill with 2 cups of boiling water. Closethe oven door. Follow steps 2 through4 outlined in the "First proofing."When

PRESS YOU SEE(displaywillgoblank)

proofing is done, remove bread doughand broiler pan containing water from theoven. Reset oven to preheat for bakingbread. Before baking, remove plasticwrap from the bread dough.

47


Broiling chart- Press BROIL.

-The recommended rack position is numbered lowest (1) to highest (5),

- Refer to "Broil" section

For best results, place food 3 inches (7.62 cm) or more from the broiling element.

-Turn food over approximately two-thirds of the way through the total cooking time; i.e., if totalcooking time is 12 minutes, turn over after 8"minutes.

-Times are guidelines only and may need to be adjusted for individual preferences.

APPROXIMATERACK TOTAL TIME

MEAT POSITION TEMPERATURE (MINUTES)

Steak, 1" (2.54 cm) thick 4 500°F (260 ° C)

• rare 16• medium 21

• well-done 25

Steak, 11/2"(3.815 cm)thick 4 500°F (260 ° C)

• rare 23

• medium 28

Hamburger patties or steaks,1/2"(1.27 cm) thick or less

• medium 5 500°F (260 ° C) 8-12

Lamb chops, 1" (2.54 cm) thick 4 400°F (204° C) 18-20

Ham slice, 1/2"(1.27 cm) thick 4 500°F (260° C) 10-12

1" (2.54 cm) thick 4 500°F (260 ° C) 20-22

Pork chops, 1" (2.54 cm) thick 4 450°F (232 ° C) 25-26

Frankfurters 4 500°F (260 ° C) 8

Chicken pieces, bone in 3 500°F (260 ° C) 32

Fish, 1/2"(1.27 cm) thick 3 350°F (177 ° C) 20

1" (2.54 cm) thick 3 350°F (t77 ° C) 20-22

Calves liver, 1/2"(1.27 cm) thick 4 350°F (177 ° C) 10-12

48


Cleaning your oven and controls

Explosion Hazard

Do not store flammable materials such as gasoline nearthis appliance. '

Doing so can result in death, explosion, or fire.

WHAT TO USE HOW TO CLEAN

Control knobs Sponge and warm,soapy water

• Turn knobs to OFF and pull straight awayfrom control panel.

• Wash, rinse, and dry thoroughly. Donot soak.

• Do not use steel wool or abrasive

cleansers. They may damage the finishof the knobs.

• Replace knobs. Make sure all knobspoint to OFF.

Control panel Sponge and warm,soapy water

OR

Paper towel andspray glass cleaner

• Wash, wipe with clean water, and drythoroughly.

• Do not use steel wool or abrasivecleansers, They may damage the finish.

• Do not spray cleaner directly on panel.Apply cleaner to paper towel.

NOTE: Make sure you have not turned theoven on when cleaning panel. If you have,press the Cancel/Off pad.

Exterior surfaces

(other thanceramic cooktopand control panel)

Sponge and warm,soapy water

Broiler pan and Steel-wool pad andgrid (clean after warm, soapy watereach use)


• Use nonabrasive, plastic scrubbing pad onheavily soiled areas.

• Do not use abrasive or harsh cleansers.

They may damage the finish.

• Wash, rinse, and dry thoroughly.

• Do not clean the pan and grid in theSelf-Cleaning cycle,

49


PART WHAT TO USE HOW TO CLEAN

Oven racks Steel-wool pad and • Wash, rinse, and dry thoroughly.warm, soapy waterOR OR

The Self-Cleaningcycle

• Leave in oven during Self-Cleaning cycle.

NOTE: Racks will permanently discolor andbecome harder to slide if left in oven duringthe Self-Cleaning cycle, Apply a small

amount of vegetable oil to the side rungsto aid sliding.

Oven door glass

Oven cavity

Paper towel and sprayglass cleaner

OR

Warm, soapy waterand a nonabrasive,plastic scrubbing pad

Self-Cleaning cycle

• Make sure oven is cool.

• Follow directions provided with thecleaner.


• Wipe up food spills containing sugar assoon as possible after the oven cools down.(See the "Using the Self-Cleaning Cycle"section.)

Cleaning Stainless Steel Surfaces (door, drawer front, and back consoleon some models)• Do not use steel wool or soap-filled scouring pads.• Rub in the direction of the grain line to avoid marring the surface.• Always wipe dry to avoid water marks.• If commercial cleaners are used, follow label directions. If product contains chlorine

(bleach), rinse thoroughly and dry with a soft, lint-free cloth. Chlorine is a corrosivesubstance.

CLEANING AGENT HOW TO USE

Routine cleaning Uquid detergent soap and Wipe with damp cloth or sponge,and fingerprints water,all-purpose cleaner then rinse with clean water and

wipe dry.

Stubborn stains Mild abrasive cleanser or Rub in the direction of grain linesand baked-on stainless steel cleaners with a damp cloth or sponge andresidue cleaner. Rinse thoroughly. Repeat

if necessary.

Hard water spots Vinegar Swab or wipe with cloth. Rinsewith water and dry.

5O


i

Oven light(s)Your oven may have one or two standardoven lights on the back wall. The ovenlight(s) will come on when you open theoven door. To turn light(s) on when ovendoor is closed, press OVEN LIGHT oncontrol panel. Press pad again to turn offthe light(s).

NOTES:

• The oven light(s) will not work during theSelf-Cleaning cycle.

• Make sure oven is cool before replacing

light bulb.

Replacing standard oven light(s)located on back wall:1. Unplug range or disconnect power.

2. Turn glass bulb cover counter-clockwiseto remove.

3. Remove light bulb from socket. Replacelight bulb with a 40-watt appliance bulb.

4. Replace bulb cover by screwing it inclockwise.

5. Plug in range or reconnect power.

i ill ii ii ,i

Resetting circuit breakers(some models)The breakers on your range are locatedunder the lamp cover, which you can lift bythe front edge at both ends for access.Push button on top of breaker to reset foroutlet use.

51

(Using the Self-CleaningCycle

Burn Hazard

Do not touch the oven during the Self-Cleaning cycle.

Keep children away from oven during Self-Cleaning cycle.

Do not use commercial oven cleaners in your oven.

Failure to follow th_se instructions can result in burns,or illness from inhaling dangerous fumes.

Before you start

Before you start the Self-Cleaning cycle,make sure you:

NOTE: DO NOT clean, move, or bendthe gasket. Poor cleaning, baking, androasting may result.

• Hand-clean the areas shown. Theydo not get hot enough during the Self-Cleaning cycle for soil to burn away.Use hot water and detergent or a soapy,steel-wool pad for cleaning.

• Do not let water, cleaner, etc., enter slotson door and frame.

• Remove the broiler pan and grid andanything else being stored in the oven.

• Wipe out any loose soil or grease. Thiswill help reduce smoke during theSelf-Cleaning cycle.

• Wipe up food spills containing sugarand/or milk as soon as possible after theoven cools down. When sugar is heated toa high temperature in the Self-Cleaningcycle, the high temperature can cause thesugar to burn and react with the porcelain.

This can cause staining, etching, pitting, orfaint white spots.

• Remove the oven racks from the oven ifyou want them to remain shiny. You canclean racks in the Self-Cleaning cycle, butthey will discolor and become harder toslide. If you clean racks in the Self-Cleaningcycle, place them on the rack guides.

• Heat and odors are normal during theSelf-Cleaning cycle. Keep the kitchenwell-ventilated by opening a window orby turning on a vent hood or other kitchenvent during the cycle.

IMPORTANT: The health of some birds isextremely sensitive to the fumes given offduring the Self-Cleaning cycle. Move birdsto another closed and well ventilated room.

NOTES:

• Keep the kitchen well ventilated duringthe Self-Cleaning cycle to help get rid ofheat, odors and smoke.

• Clean the oven before it gets heavily soiled.Cleaning a very soiled oven takes longerand results in more smoke than usual.

• Do not block the oven vent during theSelf-Cleaning cycle. Air must move freelyfor best cleaning results,

• Do not leave plastic utensils on thecooktop. They may melt.

• Remove any combustible items, such aspaper napkins, from the storage drawer.This includes utensils with plastic handlesthat can become overheated and melt.

• Do not leave any foil in oven during theSelf-Cleaning cycle. Foil could burn ormelt and damage the oven surface.

• The oven light will not work during theSelf-Cleaning cycle.

52

Using the Self-Cleaning Cycle

• The cooktop rear elements will not workduring the Self-Cleaning cycle onCanadian models.

• Heating and cooling of porcelain on steelmay result in discoloring, loss of gloss,hairline cracks and popping sounds.

Before seffing the confrols• Make sure clock is set to correct

time of day.• Make sure the oven door is

completely closed.

Selling the controlsTo start cleaning immediately:

1. Press CLEAN.A 31,_-hourSelf-Cleaningcyclewillbeset. (The first 3 hoursare for cleaning,the last30 minutesare for cooling.)

PRESS YOU SEE

(stop time display shows time31/=hours later than time of day -shown In start time display)

2. Set cleaning time (optional).If you want a Self-Cleaning cycleother than 31/2hours, press thedesired Number pads for the newtime up to 41/2hours.

• Use 21/2hours for light soil.• Use 31,_to 41/2hours for moderate

to heavy soil.

PRESS YOU SEE

(example shows 4-hour cleaningcycle with stop time now 4 hourslater than time of day)

3. Start oven.

NOTE: The door will lock right after youpress START.

PRESS YOU SEE

4. After the Self-Cleaning cycleends:

YOU SEE

53

Using the Self-Cleaning Cycle

To delay cleaning start time:

1. Press CLEAN. PRESSA 31/2-hour Self-Cleaning cycle will beset. (The first 3 hours are for cleaning,the last 30 minutes are for cooling.)

YOU SEE

(stop time display shows time31/=hours later than time of day -shown in start time display)

2. Set cleaning time (optional).If you want a Self-Cleaning cycleother than 31/2hours, press thedesired Number pads for the newtime up to 41/2 hours.

• Use 21/2hours for light soil.

• Use 31/2to 41,_hours for moderate

to heavy soil.

PRESS YOU SEE

(example shows 4-hourcleaning cycle with stop timenow 4 hours later than timeof day)

3. Press STOP TIME. PRESS YOU SEE

4, Set stop time.

Examplefor7:00:

PRESS YOU SEE

(display shows stop time of 7:00and start time of 3:00 - stop timeminus cleaning time)

5. Complete entry.NOTE: The door will lock right after youpress START.

PRESS YOU SEE

When the start time is reached: YOU SEE

54

'_/sing the Self-Cleaning Cycle

6. After the Self-Cleaning cycleends:

YOU SEE

NOTE: If a function is requested while thedoor is locked, the timer will display "TooHot". Wait until your door has unlocked to'use your oven.

To stop the Self-Cleaning cycle atany time:

PRESS YOU SEE

For best cleaning results• After the oven cools to room tempera-

ture, wipe up any residue or ash with adamp cloth or sponge. If any spots remain,clean with a mild abrasive cleanser or

cleaning sponge.

• Clean the oven before it gets heavilysoiled. Cleaning a very soiled oventakes longer and results in more smokethan usual.

("DOOR LOCKED" will appearif oven has not cooled down)

• If the Self-Cleaning cycle does not getthe oven as clean as you expected, thecycle may not have been set long enoughor you may not have prepared the ovenproperly, Set the Self-Cleaning cyclelonger the next time and hand-clean areasnoted in "Before you start" earlier in thissection.

How the cycle worksThe Self-Cleaning cycle uses very high heatto burn away soil and grease. During thecycle, the oven gets much hotter than it doesfor normal baking or broiling. This high heatbreaks up the soil or grease and burns it away.

Your oven is preset for a 31/2-hour Self-Cleaning cycle. However, you can adjust thecycle time to the amount of soil in your oven.You can set the cycle anywhere between21/2 and 41/2 hours. (See "Setting the con-trols" earlier in this section.)

The graph at the right is representative ofa normal, 31/2-hour Self-Cleaning cycle. Notethat the heating stops after 3 hours, but ittakes longer for the oven to cool enough tounlock.

i/DOOR LOCKS

START 1

I_$OF ( 4_1oc )CLEANING CYCLE

OVEN SHUT 0_DOOR UNL

2 3Time In Hours

;TOP

55

oubleshootingThis section is designed to help you save the cost of a service call. It outlines possibleproblems, their causes, and actions you can take to solve each problem. If you still needassistance or service, call our Consumer Assistance Center (in the U.S.A., see page 59; inCanada, see page 60) for help or calling for service. Please provide a detailed description ofthe problem, your appliance's complete model and serial numbers, and the purchase orinstallation date. (See the "A Note to You" section.) This information will help us respondproperly to your request.

PROBLEM

Nothing willoperate

The oven willnot operate

The surfaceunits will not

operate

The control

knob(s) willnot turn

The Self-

Cleaningcycle will notoperate

POSSIBLE CAUSE WHAT TO DO

The unit is not wired into

a live circuit with propervoltage.A household fuse has blownor a circuit breaker has

tripped.

Wire the unit into a live circuit withproper voltage. (See InstallationInstructions.)

Replace household fuse or resetcircuit breaker.

You have not set the elec-

tronic control correctly.

You have programmed adelayed start time.

Refer to the section in this manualdescribing the function you areoperating.Wait for the start time to be reachedor cancel and reset the controls.

A household fuse has blownor a circuit breaker has

tripped.

You have not set the controlknobs correctly.

You are not pushing inbefore turning.

Replace household fuse or resetcircuit breaker.

Push control knobs in before turningto a setting.

Push control knob(s) in beforeturning to a setting.

You have programmed adelayed start time.

Wait for the start time to be reachedor cancel and reset the controls.

56

Troubleshooting

PROBLEM POSSIBLE CAUSE WHATTO DO

Cookware is not Range is not levellevel on the

range (Check to Cookware does not have flatsee if liquids are bottom.level in cook-

Level the range. (See InstallationInstructions.)Use cookware with flat bottoms.

ware.)

Excessive heat Cookware is not the correct Choose cookware the same size or

on cooktop in size for the surface cooking slightly larger than the element.areas around area.cookware

Baking results Oven temperature is tOOlow or Adjust the oven temperature control.are not what you too high. (See "Adjusting the ovenexpected temperature" section.)

Slow baking or Food not left in oven long enough. Increase baking or roasting time.

roasting Oven temperature not high Increase oven temperature 25°F

enough. (14°C).

Oven not preheated beforebaking.

Preheat oven to selected tempera-ture before placing food in whenpreheating is recommended.

Bakeware is not correct size.

Opening oven door while food isbaking or roasting.

Choose bakeware that will allow 2

inches (5 cm) of air space aroundall sides.

Open door to check food whentimer signals shortest time sug-gested in recipe. "Oven peeking"can make cooking times longer.

Baked items toobrown on bottom

Oven not preheated to selectedtemperature.Bakeware is not correct size

Oven rack is set too low.

Oven temperature set too high.

Preheat oven to selected tempera-ture before placing food in oven.Choose bakeware that will allow 2inches (5 cm) of air space aroundall sides.

Position rack higher in oven.Decrease oven temperature 15° to25°F (8° to 14°C)

Unevenly bakeditems

Range is not level.

Food improperly placed in oven.

Batter not level in pan.

Level the range.Bake in center of oven with 2 inches

(5 cm) of space around each pan.

Make sure batter is leveled in pan

before placing in oven.

Crust edge Filling requires more baking time Shield edge with foil.browns before than crust.pie is done

continued on next page 57

rYroubleshooting

PROBLEM POSSIBLE CAUSE WHAT TO DO

The display is There has been a power Reset the clock. (See page 22.)showing "PF" failure.

A letter followed

by the numbershows on the

display (forexample "E3","F1 ")

Press CANCEL/OFF. If the codedoes not disappear, call for service.(See "Requesting Assistance orService" on pages 59-60.)

The display is The power cord is not prop- See Installation Instructions.showing "F5" erly grounded.or "E3"

The display is The oven is in the "Convect Refer to Section "Using convect fullshowing "CF" full meal" mode. meal",

The key pads The Control Lock has been Turn off the Control Lock by openingdo not operate set. the oven door, pressing and holding

the Control Lock pad (Number Pad3) for 5 seconds. (See "Using thecontrol lock" on page 18.

The Sabbath mode hasbeen set. ("SAb" appearson the display.)

Turn off the Sabbath mode by open-ing the oven door, waiting up to 15seconds, and pressing and holdingNumber Pad 6 for 5 seconds.

If none of these items was causing your problem, see "Requesting Assistance or Service" onpage 59 and 60.

58

e questing Assistance orService

Before calling for assistance or service, please check the "Troubleshooting Guide" section. Itmay save you the cost of a service call. If you still need help, follow these instructions.

ff you assis_n_ or _i_ in the U.S.A.:Call the KitchenAid Consumer

L_ ssistance Center toll

free: 1-800-422-1230.Our consultants are

available to assist you.

4

* Accessory and repair parts sales.

* Specialized customer assistance(Spanish Speaking, hearing impaired,limited vision,etc.).

• Referrals to service companies andrepair parts distributors.

When calling:Please know the purchase date, and thecomplete model and serial number of yourappliance (see the "A Note to You" section).This information will help us to betterrespond to your request.

Our consultants provide assistance with:

• Features and specifications on our full lineof appliances.

KitchenAid designated servicetechnicians are trained to fulfill theproduct warranty and provide after-warranty service, anywhere in theUnited States.

To locate the KitchenAid designatedservice company in your area, you canalso look in your telephone directoryYellow Pages.

• Installation information.

If you need replacement partsIf you need to order replacement parts,we recommend that you only use factoryspecified parts. These parts will fit rightand work right, because they are madewith the same precision used to build

every new KITCHENAID _ appliance. Tolocate factory specified replacement parts inyour area, call our Consumer AssistanceCenter telephone number or your nearestdesignated service center.

For further assistance

If you need further assistance, you can write to Please include a daytime phone numberKitchenAid with any questions or concerns at: in your correspondence.

KitchenAid Brand Home AppliancesConsumer Assistance Center

c/o Correspondence Dept.2000 North M-63Benton Harbor, MI 49022-2692

59

_questing Assistance or Service

If you need assistance or service in Canada:Call the KitchenAid Consumer

L_ ssistance Center toll free:

8:30 a.m. - 6 p.m. (EST) at1-800-461-5681. Our consult-ants are available to assist

you.

When calling:Please know the purchase date, and the com-plete model and serial number of your appliance(see the "A Note to You" section). This informa-tion will help us to better respond to your request.

Our consultants provide assistance with:

• Featuresand specifications on our full line ofappliances.

• Accessory and repair parts sales.

• Specialized customer assistance(French speaking, hearing impaired,limited vision, etc.).

• Referrals to service companies andrepair parts distributors.

KitchenAid designated servicetechnicians are trained to fulfill theproduct warranty and provide after-warranty service, anywhere in Canada.

To locate the KitchenAid designatedservice company in your area, you canalso look in your telephone directoryYellow Pages.

If you _eecl service:Contact Inglis Limited Appliance Service from anywhere in Canada at 1-800-807-6777.

If you need replacement partsIf you need to order replacement parts,we recommend that you only use factoryspecified parts. These parts will fit rightand work right, because they are madewith the same precision used to build

every new KITCHENAID ®appliance. Tolocate factory specified replacement partsin your area, call our Consumer AssistanceCenter telephone number or your nearestdesignated service center.

For further assistanceif you need further assistance, you can write toKitchenAid with any questions or concerns at:

Consumer Relations DepartmentKitchenAid Canada1901 Minnesota Court

Mississauga, Ontario L5N3A7

Please include a daytime phone numberin your correspondence.

60

Notes

61

Notes

62

Kitchen kidElectric Range

arrantyLENGTH OF KITCHENAID KITCHENAIDWARRANTY: WILL PAY FOR: WILL NOT PAY FOR:

ONE-YEAR FULLWARRANTYFROM DATE OFPURCHASE.

SECOND-THROUGH FIFTH-YEAR LIMITEDWARRANTYFROM DATE OFPURCHASE.

SECOND-THROUGH TENTH-YEAR LIMITEDWARRANTYFROM DATE OFPURCHASE.

Replacement partsand repair labor co6tsto correct defects inmaterials or workman-

ship. Service must beprovided by aKitchenAid designatedservicing company.

Replacement parts forany electric elementto correct defects inmaterials or

workmanship.Replacement ceramicglass if breakage is dueto defects in materialsor workmanship.

Replacement parts forsolid state touch controlsystem to correctdefects in materials orworkmanship.

Replacement parts forthe porcelain ovencavity/inner door if thepart rusts through dueto defects in materialsor workmanship.

A. Service calls to:

1. Correct the installation of therange.

2. Instruct you how to use therange.

3. Replace house fuses or correcthouse wiring.

B. Repairs when range is used in otherthan normal home use.

CoDamage resulting from accident,alteration, misuse, abuse, fire, flood,acts of God, improper installation, orinstallation not in accordance withlocal electrical codes.

D. Any labor costs during the limitedwarranties.

E. Replacement parts or repair laborcosts for units operated outside theUnited States and Canada.

F. Pickup and delivery. This productis designed to be repaired in thehome.

G. Repairs to ceramic glass cooktop if ithas not been cared for as recom-mended in this Use and Care Guide.

H. Repairs to parts or systems resultingfrom unauthorized modificationsmade to the appliance.

I. In Canada, travel or transportationexpenses to customers who reside inremote areas. ,I,_

KITCHENAID AND KITCHENAID CANADA DO NOT ASSUME ANY RESPONSIBILITY

FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some states or provinces do notallow the exclusion or limitation of incidental or consequential damages, so this exclusion orlimitation may not apply to you, This warranty gives you specific legal rights and you may alsohave other rights which may vary from state to state or province to province,

Outside the United States and Canada, a different warranty may apply. For details,please contact your authorized KitchenAid dealer.

If you need service, first see the "Requesting Assistance or Service" section of this book.

After checking "Requesting Assistance or Service," additional help can be found by callingour Consumer Assistance Center telephone number, 1-800-422-1230, from anywhere in theU.S. For service in Canada, call 1-800-807-8777.

9753843 ® Registered Tredemark/TM Trademark of KitchenAid U.S.A., 4/99© 1999 KitehenAid KitchenAid Canada licensee in Canada Printed in U.S,A.

and care guide - partselect · 1. empty drawer of any pots and pans before removing drawer. use...

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