KitchenAid KERC507HBS0 electric range User Manual

' se and Care Guide

TO THE INSTALLER: PLEASE LEAVE THIS

INSTRUCTION BOOK WITH THE UNIT.

TO THE CONSUMER: PLEASE READ

AND KEEP THIS BOOK FOR FUTURE

REFERENCE.

Kitchen kid *

FOR THE WAY IT'S MADE?

A Note to You ............................................ 2

Range Safety .............................................. 3

Parts and Features .................................... 6

Using and Caring for Your Cooktop ........ 9

Using the surface units ............................ 9

Cookware tips ........................................ 11

Characteristics of cookware materials ... 12

Home canning information ..................... 13

Caring for your cooktop ......................... 13

Using and replacing the cooktop light ... 15

Using and Caring for Your Oven ........... 16

Using the electronic oven control .......... 16

Setting the clock .................................... 22

Using the timer....................................... 22

Oven settings ......................................... 24

Cooking tips ........................................... 25

Bake or Convection Bake ...................... 27

Broil ........................................................ 29

Convection Broil ..................................... 31

Convection Roast .................................. 32

Adjusting oven temperature ................... 33

Using the temperature probe ................. 35

Using Convect Full Meal ........................ 37

Using EASY CONVECT r" Conversion .. 40

Timed cooking ....................................... 42

Dehydrating ............................................ 45

Raising (proofing) bread ........................ 47

Cleaning your oven and controls ........... 49

Oven lights ............................................. 51

Resetting circuit breakers .................... :. 51

Using the Self-Cleaning Cycle ............... 52

Before yeu start ::::-.._z .......................... 52

Before setting the controls .L.. ,............ 53

"Settingthe _:ontro-T_._::.....,.i. ................. 53

For best cleaning.r_.u,s .._.iii.:...;._.......... 55

How the cycle,wolt_A ............................ 55

Troubleshodtlng ...................................... 56

Requesting As,s_"ervice ..,.... 59

Warranty "'""_'_T::.:.'':'""""_ ..................... 64

In the U.S.A. for assistance dr service, call

.... the Consumer Assistance canter:

1-800-422-1230

In Canada for assistance or service,

see page 60,

KITCHENAID®Electric Ranges

Models: KERC507

YKERC507

9753843A www.kitchenald.com

Note to You

Tf_alzkyou for buying a KITCHENAID@ appliance!

KitchenAid designs the best tools for the most important room in your house. To

ensure that you enjoy many years of trouble-free operation, we developed this Use

and Care Guide. It contains valuable information concerning how to operate and

maintain 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

Canada, 1-800-461-5681 ) or request service Serial Number

for your appliance, you need to know your

complete model number and sedal number.

You can find this information on the model

and serial number plate (see diagram for

location of plate).

Please also record the purchase

information.

Purchase/

Installation Date

Builder/Dealer

Name

Address

Phone

NOTE: You must provide proof of purchase

or installation date for in-warranty service.

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

nge Safety

Your safety and the safety of others is 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 hazards that can kill or hurt you and others.

All safety messages will be preceded by the safety alert symbol and the

word "DANGER" or "WARNING." These words mean:

You wll.__Jlbe killed or seriously injured

if you don't follow Instructions.

You can be killed or seriously injured

if 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 bracket

The range will not tip during normal use. However, tipping can occur if you apply too much

force or weight to the open door without the anti-tip bracket properly secured.

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 InstallaUon Instructions for,d_etails.

Failure to follow these instructions can ,_sult 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.

kgnge Safety

IMPORTANT SAFETY INSTRUCTIONS

WARNING: To reduce the risk of

fire, electrical shock, injuryto persons,

or damage when using the range,

follow basic precautions, including

the following:

• WARNING: TOREDUCETHE

RISK OF TIPPING OF THE RANGE,

THE RANGE MUST BE SECURED

BY PROPERLY INSTALLED ANTI-

TIP DEVICES. TO CHECK IF THE

DEVICES ARE INSTALLED PROP-

ERLY, 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

pothotder 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 spi_lovers that may ignite.

• Protective Liners - Do not use aluminum

foil to line oven bottoms, except as

suggested in the manual. Improper

installation of these liners may result in a

risk of electric shock, or fire.

SAVE THESE INSTRUCTIONS

nge Safety

IMPORTANT SAFETY INSTRUCTIONS

• 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 Cook on Broken Cooktop -

If cooktop should break, cleaning

solutions and spillovers may

penetrate the broken cook-top 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 flam-

mable materials contact heating ele-

ments 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 flaming foods under the hood, turn

the fan on.

SAVE THESE INSTRUCTIONS

Parts and Features

Feature locations

Cooktop light t

Warm zonet

Anti-tip bracket_

Removable

storeg,

(containing

pan and grid)

Model

number plate

1"OnSome Models

Control panel

(coilor ceramic

glass top)

Automatic oven

light switch

-Broil element

(not shown)

-Bake element

(not visible)

Oven racks

Control panel

Warm zone Left rear

switch t control knob

Left front

control knob

Right rear Simmer

Display control knob switch t

Electronic Right front

oven control control knob

_)arts and Features

The oven vent

Oven vent

Hot air and moisture escape from the oven

through a vent on the lower left side of the

backguard. Do not block the vent by using

large pans or covers. Poor baking/roasting

can result.

The oven door vent

Hot air and moisture escape from the door

vent during certain oven modes. Some

condensation may be observed occasionally.

This will not affect cooking performances.

The oven door

Removing 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 until

hinges come out to the catch position.

3, Push door down and pull straight out to

remove door completely,

Replacing the oven door:

1. Holding the door by the handle, place the

top of the door under the cooktop overhang

and use your leg to apply pressure to slide

hinges into the slots as far as possible.

2. Open door to the broil position or slightly

past it.

3. Using the side of your leg, apply pressure

to the bottom ofthe door front. Lift the

door slightly while applying pressure to

push, until the hinges have gone in fully.

Parts and Features

The storage drawer

You can remove the storage drawer to make

iteasier to clean under the range. Use care

when handling the drawer.

Removing the storage drawer:

1. Empty drawer of any pots and pans

before removing drawer. Use recessed

area on top edge of drawer to pull drawer

straight out to the first stop. Lift front and

pull out to the second stop.

2. Lift back slightlyand slide drawer all the

way out.

Replacing the storage drawer:

Drawer slide

rail

1. Fit ends of drawer slide rails intothe

drawer guides on both sides of opening.

2. Lift drawer front and press in until metal

stops on drawer slide rails clear white

stops on drawer guides. Lift drawer front

again to clear second stop and slide

drawer closed.

Using and Caring for Your

Cooktop

Using the surface units

Control knobs

Push in control knobs before turning them

to a setting. Set them anywhere between HI

and OFF.

Power On lights

Each control knob has a Power On Light.

When you use a control knob to

turn on a surface unit, the Power

On Light by that knob will glow.

("CHAUD" Is

French for

"HOT")

Hot surface indicator lights

The Hot Surface Indicator Lights on the

cooktop surface will glow

when the surface units get

hot. The Indicator Lights will

continue to glow as long as

the surface units are too hot

to touch, even after they are

turned off.

Fire Hazard

Turn off all controls when done

cooking.

Failure to do so can result in death

or fire.

Control setting guide

For best results, start cooking at the high

setting;then turn the control knob down to

continue cooking.

SETTING RECOMMENDED USE

HI or • To start food cooking.

MAX * To bringliquid 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 i °To fry poultryor meat.

• To make pudding, sauce,

or gravy.

MED-LO ° To stew or steam food.

or 2-4 ° To simmer food.

LO or I

• To keep food warm. Set the

heat higheror lower within

the LO (or 1) band to keep

food at the temperature

you want.

• To maintain liquidjust below

simmer.

• To melt chocolate or butter.

fusing and Caring for Your Cooktop

Simmer Feature (some models)

The Simmer feature isan adjustable setting

which allows for more precise

simmering of foods. The switch,

when in the "OFF' position,

operates at normal wattage

(1800 W). When in the "ON" position, it

operates the right front element at a lower

wattage (450 W).

NOTE: All other elements can be used for

normal operation whether the Simmer

feature is in use or not.

Warm Zone Feature (some models)

Use the Warm Zone element to keep cooked

.,,,.,.,_.,,,. foods warm. It is not recom-

". _ mended for heating cold foods.

The Warm Zone is located in the

center of your cooktop. Set

switch to "ON" for use.

• Cover all foods with a lidor aluminum foil.

Do not use plastic wrap to cover food

because it may melt onto the cooktop

surface. When warming baked goods,

allow a small opening in the cover for

moisture to escape.

• Use only cookware and dishes recom-

mended for oven and cooktop use.

• Use potholders or oven mitts to remove

food.

• The Warm Zone element will not glow red

when it is on, unlike the surface elements.

However, the surface indicator light on the

cooktop will glow.

• The Warm Zone element may be used

whether the other elements are in use or

not.

• The quality of the food may deteriorate if it

is kept on the Warm Zone element for an

extended period of time.

Dual-size cooktop surface

element (some models)

Standard Dual element Hot surface

element (some models) indicator

You can use the left front surface element

as either a small-diameter, lower-wattage

element or large-diameter, full-wattage

element.

Use both elements

for 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 area

marked "DUAL",

NOTE: You can turn the control knob in ei-

ther direction to reach "OFF'.

Using and Caring for Your Cooktop

To use the smell element for smaller pans:

Push in and turn control knob to the left

(counterclockwise) to the desired setting in

the area marked "SINGLE".

Using the ceramic glass cooktop

Cooking on the ceramic glass cooktop is

almost the same as cookingon coil surface

units. There are, however, a few differences:

• The cooking surface area will glow red

when the element is turned on, You will

see the element cycling on and off- even

on the HI setting - to help the area stay at

the temperature setting you choose.

• Make sure the bottoms of pots and pans

are clean and dry before cooking. Food

and water particles left on the bottoms can

leave deposits on the cooktop when it is

heated.

• Wiping off the cooktop before and after

each use will help keep the surface free

from stains and give you the most even

heating. 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 the

cooktop could leave marks that are difficult

to remove or could leave permanent marks.

• Do not cook popcorn that comes in pre-

packaged aluminum containers on the

cooktop. The container could leave alumi-

num marks on the cooktop that cannot be

removed completely.

• Do not use the cocktop as a cutting board.

• Do not allow anything that could melt,

such as plastic or aluminum foil, to come

in contact with the cooktop while it is hot.

• Dropping a heavy or hard object on the

cooktop could crack it. Be careful when us-

ing heavy skillets and large pots. Do

not 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. Cookware

should not extend more than 1 inch

(2.5 cm) outside the area.

• For best results and greater energy

efficiency, use only flat-bottomed

cookware that makes good contact with

the surface cooking area. Cookware with

rounded, warped, dbbed (such as some

porcelain enamelware), or dented bottoms

could cause uneven heating and poor

cooking results.

• Cookware designed with slightlyindented

bottomsor small expansion channels can

be 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 scratch

the ceramic glass surface.

• Use flat bottom cookware for best heat

conduction from the surface cookingarea

to the cookwere. Determine flatness with

the ruler test. Place the edge of a ruler

across the bottom of the cookware. Hold it

up to the light. No light should be visible

under the ruler. Rotate the ruler in all

directions and lookfor any light.

• Do not leave empty cookware, or

cookware that has boiled dry, on a hot

surface cooking area. The cookwere

could overheat, causing damage to the

cookware or the surface cooking area.

Using and Caring for Your Cooktop

Characteristics of cookware materials

The pan materialaffects howfast heat transfersfrom the surface cookingarea throughthe pan

material and how evenly heat spreads over the pan bottom. Choose pans that providethe

bestcookingresults.

Aluminum • Heats quicklyand evenly.

• Use for all types of cooking.

• Medium or heavy thicknessis best for mostcooking.

• Used as a core or base incookware to provide even heating.

Cast iron • Heats slowlyand 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.

• Followmanufacturer's instructions.

Copper • Heats very quicklyand evenly.

• Used as a core or base in cookware to provide even heating.

Earthenware • Can be used for cooktop cooking ifrecommended by the

manufacturer.

• 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 aluminumor copper on the cookware

provides even heating.

• Can be coated with porcelain enamel.

Using and Caring for Your Cooktop

r,L

Home canning information

cen_o_ "_.----------- Pan

Surface

unit

• Use the entire surface ("DUAL" setting) of

the left front surface cocking area for best

results.

• When canning for long periods of time, allow

elements and the surrounding surfaces to

cool down.

• Use flat-bottomedcanners on all types of

cooktops, especially ceramic glass.

Canners with rippledor ridged bottoms do

not 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 cookingarea.

Largediametercanners/pans, if not centered

correctly,willtrap heat and resultindamage

to the cooktop.Do not place on twosurface

cookingareas at the same time.

• The type of materialthe canner ismade of

determinesthe lengthofheatingtime. Refer

tothe "Charecteristics of cockware materials"

• Alternate use of the surface cocking areas

between batches or prepare small batches

at a time.

• Start with hot water, cover with a lid, and

bring to a boil; then reduce heat to maintain

a boil or required pressure levels in a

pressure canner.

• For up-to-date information on canning, In

the United States, contact your local U.S.

Government Agricultural Department

Extension Office or companies who

manufacture home canning products. In

Canada, contact Agriculture Canada.

chart in thissection for more information.

Caring for your cooktop

This cooktop is designed for easy care.

However, ceramic glass cooktops need

to be maintained differently than standard

electric coil elements. Foods spilled directly

on the cooktop will not burn off as on coil

elements. Because of this, the surface

should be dust-free and soil-free before

heating.

Your cooktop has been prepolished at

the factory for improved protection and

cleanability. The Cooktop Polishing Creme,

a paper towel or a sponge is all you need to

clean your cooktop. For proper cleaning

methods, please review the =How to keep

your cocktop looking like new" chart. Follow

this chart after each use to ensure top

performance and to preserve that uniquely

elegant look.

NOTE: Let cooktop cool before cleaning.

Using and Caring for Your Cooktop

Cleaning tips

What to use:

• Cooktop Polishing Creme included with

your cooktop with a paper towel or clean,

damp sponge. This creme has been

developed especially for cleaning and

polishing your cooktop. When using, follow

instructionson container.

• Razor scraper - Use to remove cooked-

on soils from your ceramic glass cooktop.

To avoid scratches, keep the razor blade

as 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 cleaning

pads, abrasive powdered cleansers,

chlorine bleach, rust remover, ammonia,

or glass cleaning products with ammonia.

These products could damage the cooktop

surface.

Steps to follow:

1. Most spills can be wiped off easily

using a paper towel or clean, damp

sponge as soon as Hot Surface

Indicator Light goes off.

2. For stubborn spills, rub Cooktop

Polishing Creme into cooked-on soil

using a paper towel. If some soil remains,

leave some creme on the spot(s) and

follow Step 3.

3. Carefully scrape spots with the razor

scraper.

4. Finish by polishing entire cooktop

with Cooktop Polishing Creme and a

paper towel.

To order Cooktop Polishing Creme

(Part No. 3184477) or razor scraper (Part

No. 3183488), call 1-800-422-1230 (in

Canada, 1-800-461-5681 ) and follow the

instructions and telephone prompts you

hear.

NOTE: Always wipe and dry your cooktop

thoroughly after using cleanser to prevent

streaking or staining.

How to keep your cooktop looking

like new:

IF THERE ARE WHAT TO DO

Sugary spills

and soils (such

as jellies and

candy syrups)

To prevent pitting on

the cooktop, wipe up

with a paper towel or

clean, damp sponge

while ceramic glass

surface is still warm.

Remove as soon as

possible after spill

occurs.

Burned-on

soils

Rub Cooktop Polishing

Creme or nonabrasive

cleanser into soil using

a paper towel. Reapply

creme to spots remain-

ing. Hold razor scraper

as flat to surface as

possible, scrape spots.

Polish entire cooktop

with creme and paper

towel. Rinse and dry.

Store razor blades out

of reach of children.

Dark streaks,

specks, and

discoloration

Use Cooktop Polishing

Creme or nonabrasive

cleanser with a damp

paper towel or sponge.

Metal marks

(from copper or

aluminum pans)

Use Cooktop Polishing

Creme or nonabrasive

cleanser with a damp

paper towel or sponge

before heating the

cooktop again. If

heated before cleaning,

metal marks may not

come off.

Tiny scratches

or abrasions

Scratches and abra-

sions do not affect

cooking, in time, they

will become less visible

as a result of cleaning.

To prevent scratches

and abrasions, use

Cooktop Polishing

Creme regularly.

_.]sing and Caring for Your Cooktop

Using and replacing the cooktop light

(on some models)

The fluorescent light is on the top of the

control panel. The cooktop light switch is on

the control panel. Press it to turn on the

cooktop light. Press it again to turn light off.

Replacing the cooktop light:

1. Unplug rangeor disconnect power.

If the cooktop light still does not work,

you may need to replace the starter. The

starter is a knob-shaped part located on

the right side of the backguard, under the

light bulb. To remove and replace the

starter, first remove light bulb, Push

starter in and turn approximately 90°

counterclockwise. Pull starter out of

recessed area. You can find replacement

starters at stores that sell fluorescent

tubes.

====,=

IIIIll

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 either

direction until both ends come out of the

receptacles. Replace with a 20-watt cool-

white fluorescent tube.

Using and Caring for Your

Oven

This section tetls you, step by step, how to operate all oven functions controlled by the

electronic control. Carefully follow these instructions, along with the cooking tips and cleaning

information, for successful use of your range.

Using the electronic oven control

Oven display Timed and delayed Number Clock

(see below) cooking pads pads setJstart

(pp. 43, 44, 54)

Time of day/

timer display Start

(pp. 22, 23) pad

Oven

seffing

pads

(pp. 28,29,

32,34,42,

44,46,53)

EASYCONVECTTM

conversion

pads

(pp.40-45)

Convect

Full Meal

pad

(p. 37-39)

Oven Timer pads Cancel/ Surface

light (pp. 22, 23) off pad light pac

pad

Display/clock

• When you first plug in the range, a tone

willsound, the display will be fully litfor a

few seconds, and the display will show the

last time set and "PF" (power failure). If,

after you set the clock (see "Setting the

clock" later in this section), the disptay

again shows "PF," your electricity was off

for a while. Reset the clock.

• The time display will show "Err" and 3

short tones will sound if a time or

temperature is incorrectly entered.

Using and Caring for Your Oven

Fahrenheit/Celsius

To set your oven to cook in Celsius instead

of Fahrenheit:

1. Press and hold BROIL for 5

seconds.

PRESS

Repeat to change from

Celsius to Fahrenheit.

If you need to convert temperatures from

Celsius to Fahrenheit or vice versa, you

can refer to this chart:

Temperature replacement values

38°C=100°F

60°C=140OF

66°C=150°F

77°C=170°F

93°C=200°F

121°C=250OF

135°C=275°F

149°C=300OF

163°C=325OF

177°C=350°F

191°C=375°F

204°C-_400OF

218°C--425°F

232°C=450°F

246°C=475°F

260°C=500°F

Disable/enable audible signals

Audible signals tell you ifa function is

entered correctly or not. They also tell

you when a cycle iscompleted. To turn

off key entry tone, end-of-cycle tone, and

reminder tones, follow these steps:

1. Press and hold STOP TIME for

5 seconds.

"Snd" and "Off" willappear on the

display.

PRESS

Repeat Step I to turn the signals

back on.

"Snd" and "On" will appear on the

display.

r_sing and Caring for Your Oven

Using the control lock

The control lock prevents unwanted use

ofthe oven by disabling the control panel

command pads.

NOTES:

• Control lock is only available when oven

isnot in use or control has not been set.

• Control lock will not disable the Timer.

• Set control lock when cleaning the

control panel to prevent oven from

accidentally tuming on.

To lock or deactivate the

control panel:

1. Press and hold CONTROL LOCK PRESS

(Number Pad 3) for 5 seconds.

A single tone will sound and "CONTROL

LOCK" will appear on the display.

YOU SEE

Tounlock the control panel:

1. Press and hold CONTROL LOCK

(Number Pad 3) for 5 seconds. PRESS

A single tone willsound and "CONTROL

LOCK P_"will disappear from the display.

fusing and Caring for Your Oven

Using the Sabbath mode

What your oven will do while in the

Sabbath mode:

• The time display will show "SAb"to tell

you that the oven is in the Sabbath mode.

• The ON Indicator Light will light up when

the burner turns on and ON will go off

when the burner turns off.

• To prevent accidental key presses, the

key pads willonly work after you press

them for 1 second.

• No tones willsound.

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 the

display.

PRESS

To disable the Sabbath mode:

Repeat Steps 1-4. Press CANCEL/OFF to

disable the Sabbath mode. "SAb"and "Off"

willappear on the display.

r_sing and Caring for Your Oven

Setting your range for the Sabbath

If you want to set your range to meet "no

work"requirements for the Sabbath, first

turn on the Sabbath mode (see "To enable

the Sabbath mode" earlier in this section).

Then follow these steps:

1. Turn the oven light and/or

surface light (if available) on

or off,

NOTE: See "Using and replacing the

surface light" in the =Using and Caring for

Your Cooktop" section and "Using and

replacing the oven light(s)" in the "Using

and Caring for Your Oven" section for

more information.

These lights willstay turned on or off

(whichever you set) while in the Sabbath

mode. Opening the door will not turn on

the oven light if it is programmed to be off.

2. Press BAKE.

PRESS

3. Press Number Pads to set the

temperature you want.

Example for 325°F (163°C):

PRESS

4. Start oven.

PRESS

Using and Caring for Your Oven

5. Press and hold Number Pad 6 PRESS

for 5 seconds.

"START?" appearson the display.

YOU SEE

6. Press START.

"SAb" appears on the display,

PRESS

(or 163°C)

YOU SEE

To end the Sabbath mode and turn

off the oven:

1. Press and hold Number Pad 6 PRESS

for 5 seconds.

Starting an operation

After programming a function, you must

_ ress START to start the

function. If you do not press

START within 5 seconds of

programming, "START?" will show on the

display as a reminder.

Canceling an operation

CANCEL/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 day

or, ifTimer is also being used, the time

remaining.

fusing and Caring for Your Oven

Setting the clock

NOTE: 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.

Iftime has not been entered correctly,

three short tones will sound and =Err"

will be displayed, The display will show

the closest valid time. Repeat Steps 2

and 3 to re-enter the time of day.

NOTE: You can clear the time of day

from the display by pressing and holding

CLOCK SET/START for 5 seconds.

Repeat to see time of day on display

again,

PRESS YOU SEE

Using the timer

The Timer does not start or stop the oven.

It works like a regular kitchen timer. It can

be set in hours and minutes up to 99 hours,

59 minutes or in minutes and seconds up to

99 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 hours

end minutes)

___sing and Caring for Your Oven

2. Set time. PRESS YOU SEE

3. Start Timer.

The Timer will begin counting down

immediately after you press TIMER

SET/START or START.

PRESS

(example shows a

7-hour timer setting)

YOU SEE

4. When time is up, turn Off Timer.

When time is up, you will hear fourtones

(unless the audiblesignals have been

disabled). Press TIMER CANCEL to clear

the display.

YOU SEE

To change the timer during

its operation:

1. Press TIMER SET/START.

2. Enter new desired time.

3. Press TIMER SET/START.

To cancel the timer during

its operation:

You can cancel the Timer any time during

its operation. Press TIMER CANCEL.

PRESS

Using and Caring for Your Oven

Oven settings

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

setting.

SETTING DIAGRAM SEI-rlNG INFORMATION

BAKE

Use this setting for baking

and heating casseroles.

BROIL (MAXI/ECONO)

Use this setting for broiling

regular-sized and smaller

cuts of meat, poultry, and

fish.

• The bottom element, inner and

outer top element heat up,

• During baking, the elements will

turn on and off to maintain the

oven temperature.

• Both top elements heat during

Maxi Broil (maximum browning

coverage).

• Only the inner element heats up

during Econo Broil (browning

coverage in center only).

CONVECTION BAKE

Use this setting for foods

which require gentle

heating and for baking

breads and cakes. Use

also when baking large

quantities of food on more

than one oven rack.

• For faster preheating, the bottom

element and outer top element

heat up until oven reaches desired

temperature. After preheat, only

the rear element heats up.

• For even heating, the fan at the

back of the oven circulates air in

the oven cavity.

CONVECTION BROIL

Use this setting for broiling

thick cuts of meat.

• Both top elements heat up.

• For even heating, the fan at the

back of the oven circulates air in

the oven cavity.

CONVECTION ROAST

Use this setting for roast-

ing and baking on one

rack.

• The bottom element, inner and

outer top element heat up.

• For even heating and faster cook-

ing, the fan at the back of the oven

circulates air in the oven cavity.

CLEAN

Use this setting for self-

cleaning only.

• The inner and outer top elements

heat up.

r sing and Caring for YourOven

RrrJ

Cooking tips

Baking tips

The hot air must circulate around the pans in

the oven for even heat to reach all parts of

the oven. This results in better baking.

For best air circulation:

• Place the pans so that one is not directly

over the other.

1'/."-2." 1'/.'*-2"

• For best results, allow 1lh to 2 inches

(3.7 to 5 cm) of space around each pan

and between pans and oven walls.

• When baking with one pan, place pan in

the center of the oven rack.

• When baking with two pans, place pans

in opposite corners of the oven rack.

NOTE: "Oven peeking" may cause heat

loss, longer cooking times, and unsatisfac-

tory baking or roasting results. Rely on

your timer.

Rack positions

0--

6,--

O--

I" '1

Your oven has three straight racks and five

rack positions. Rack position 5 is the highest

position, 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 these

guidelines:

• When using one rack, place the rack so

the top ofthe food will be centered in the

oven.

• When using two racks, place one rack in

position 1 and the other rack in position 3.

• Use only one cookie sheet in the oven at

a time when using the BAKE setting.

Bakeware tips

• When baking with insulated cookie

sheets or baking pans, place them in the

bottomthird of the oven. You may need to

increase the recommended baking times,

so test for doneness before removing from

the oven.

When using ovenproof glassware or

dark bakeware, reduce the oven tempera-

ture by 25°F (14°C), but use the same

baking time. Because these pans absorb

heat, producing darker bottom browning

and crispier crusts, place the rack in the

center of the oven. When baking pies and

bread, you can use the temperature

suggested in the recipe.

Rack placement for specific

foods:

For rack positions,see "Rack positions" in

)revious column.)

RACK

FOOD POSITION

Frozen pies 2

Angel food and bundt

cakes, most quick 1 or 2

breads, yeast breads,

casseroles, meats

Cookies, biscuits,

muffins, cakes, 2 or 3

nonfrozen pies

r sing and Caring for Your Oven

Using aluminum foil

• Do not line the oven bottom with any

type of foil, liners, or cool(ware.

Permanent damage will occur to the

oven bottom finish.

• Do not block the oven bottom vents.

• Do not cover the entire rack with

aluminum foil• Doing so will reduce air

circulation and overall oven performance•

• To catch spillovers from pies or

casseroles place foilon the oven rack

below. Foil should be turned up at edges

and be at least 1 inch larger than dish.

• Place tent-shaped foil loosely over meat

or poultry to slow down surface browning

for long term roasting. Remove foil for the

last 30 minutes.

• Use narrow strips of foilto shield piecrust

edges ifbrowning 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 most recipes, you can reduce con-

vection baking time compared to standard

baking times. See convection baking chart

in your convection oven cookbook for

recommended baking times.

NOTE: Cooking time may be longer when

you use more than one rack.

• When baking on two or th_=e racks, use

the convection bake settingfor more even

results. (You can, however, use only one

rack when convection baking.)

• To use three racks during convection

baking, place racks in position 5 (the

highest position), 3 and 1 (the closest to

the oven bottom). This allows all three

racks to be an equal distance apart for

better baking.

• Stagger cake pans or other cookware in

opposite directions on each rack when

three 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 of

the food to be roasted. Meat juices may

overflow the sides of a pan that is too

small. Too large of a pan will resultin

increased oven spatter.

• Spatter can be reduced by liningthe

bottom of the roasting pan with lightly

crushed aluminum foil.

• Use an accurate meat thermometer or

temperature probe (see the "Using the

temperature probe" section) to determine

when meat has reached desired degree of

deneness. Insert the thermometer or probe

intothe center ofthe thickest portion of the

meat or inner thigh or breast of poultry. For

an accurate reading, the tip of the

thermometer or probe should not touch fat,

bone, or gristle.

"Using and Caring for Your Oven

• After reading the thermometer once,

push itfurther intothe meat V2inch

(1.3 cm) or more and read again. If the

temperature drops, return the meat to the

oven for more cooking.

• Check pork and poultry with a

thermometer in 2-3 places to ensure

adequate doneness.

• Poultry and roasts will be easier to

carve if loosely covered with foil and

allowed to stand 10-15 minutes after

removal from the oven.

• You can reduce roasting times and

temperatures for most standard recipes

when using the convection roast setting.

See convection roastingchart in your

convection oven cookbook for

recommended roasting times and

temperatures.

• Use the convection roasting rack on the

broiler pan (both included with your range).

(The convection roasting rack rests on the

broiler pan, not inside it.) The long side of

the rack should be parallel with the oven

door for best heat distributionand airflow.

NOTE: Place the convection masting rack

on the broiler pan with grid to contain the

drippings as the meat masts.

Bake or Convection Bake

1. Position racks.

For correct rack placement, see the

"Rack positions"section and the "Rack

placement" chart.

NOTES:

• Before turning on the oven always

place oven racks where you need

them.

• Be sure rack(s) is level.

• Use pot holders or oven mitts to

protect hands ifrack(s) must be

moved while oven is hot.

• Do not let pot holder or oven mitt

touch hot elements.

continued on next page

II r,4E

Using and Caring for Your Oven

2. Choose baking setting.

PRESS

YOU SEE

PRESS

(or 177°C)

YOU SEE

3. Set temperature (optional). PRESS

Do 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

or your convection oven cookbook

for temperature recommendations.

(or 149°C)

YOU SEE

4. Preheat oven. PRESS

After the temperature reaches 170°F

(77°C), the temperature display will show

the actual oven temperature at each

5°F (3°C) increase and stop at the set

temperature. One long tone will sound

when oven is preheated.

(example for Bake

at 375°F [191°C])

YOU SEE

(example for Bake)

("Lo" is displayed

after 5 seconds If

oven temperature

is below 170°F ['/7_C])

5. Put food in oven.

NOTE: If you want to change the

baking temperature after baking has

begun, repeat Steps 2, 3, and 4.

6. After cooking, turn off oven.

PRESS

YOU SEE

(display will go blank)

_sing and Caring for Your Oven

Broil

NOTE" Preheating is not necessary when

broiling, unless your recipe recommends it.

1. Position rack.

See =Broiling chart" later in this section

for recommended rack positions.

2. Put food in oven.

Place food on grid in broiler pan and

place in center of the oven rack.

3. Position door.

Close the door to the Broil Stop position

(open about 6 inches [15 cm]). The door

will stay open by itself. Door must be

partly open for oven to maintain proper

temperatures.

4. Press BROIL.

Once for Maxi Broil

PRESS YOU SEE

Twice for Econo Broil

PRESS

(exampleshows500°F

[260°C] for Maxl Broil)

YOU SEE

(example shows 500"F

[260°C] for Econo Broil)

r_sing and Caring for Your Oven

5. Set temperature (optional). PRESS

Do this step if you want to use

variable temperature broiling

(see "Variable temperature broiling"

later in this section).

L.__..__J

NOTE: See

"Broiling chart" 5L5 J

later in this section for temperature

recommendations.

YOU SEE

(example shows

325°F [163°C] broiling

temperature for

Maxi Broil)

6. Start oven. PRESS

NOTE: Ifyou want to change the

broiling temperature after broiling

has begun, repeat Steps 4, 5, and 6.

YOU SEE

(example shows 325°F

[163°C]for Maxl Broil)

7. When broiling is done,

turn off oven.

PRESS YOU SEE

(display will go blank)

Variable temperature broiling

• If food Is cooking too fast or you want

the food to broil slower from the start, set

the broiltemperature between 170°F

(77°C) and 325°F (163°C). These tem-

perature settings allow the broil heating

element to cycle and to slow cooking.

The lower the temperature, the slower

the cooking.

• Thicker cuts and unevenly-shaped

pieces of meat, fish and poultry are some

foods that may cook better ifyou use lower

broiling temperatures. See "Broiling chart"

for temperature recommendations.

Using and Caring for YourOven

Broiling guidelines

• Use only the broiler pan and grid provided.

They are designed to drain extra juices

from the cooking surface. This drainage

helps prevent spatter and smoke.

• To make sure the juices drain well, do not

cover the grid with foil.

• Trim excess fat to reduce spattering. Slit

the fat on the edges to prevent curling.

• Use tongs to turn meat to avoid losing

juices.

• Pull out oven rack to stop position before

turning or removing food.

• After broiling, remove the pan from the

oven when removing the food. Dripping will

bake on the pan if left in the heated oven,

making cleaning more difficult.

Broiling rack positions

qg-

O-

• l-' 'l •

€

Convection Broil

Convection broiling is actually

high-temperature convection roasting,

combining fan-circulated hot air with the

direct heat of the broiler element. Use this

setting when broiling thick cuts of meat.

Results are similar to those you get when

using a rotisserie.

1. Position rack.

See "Broiling chart"later inthissection

for recommended rackpositions.

2. Put food in oven.

Place food on grid in broiler pan and

place in center of the oven rack. Turn

the pan so the long side is parallel to

the oven door for the most even heat

and the best airflow.

3. Close door.

NOTE: Do nottry toconvectionbroilwith

thedooropen.The fan willnotoperate.

Im r, 4€

'_sing and Caring for Your Oven

4. Choose CONVECTION BROIL. PRESS

YOU SEE

5. Set temperature (optional). PRESS

Do this step ifyou want to set a temper-

ature (up to 500°F [260°C]) other than

450°F (232°C).

NOTE: See a reliable cookbook or your

convection oven cookbook for tempera-

ture recommendations.

L.__.__J

(or 235°C)

YOU SEE

(example shows 400°F

[204°C] temperature

setting)

6. Start oven.

PRESS

NOTE: If you want to change the convec-

tion broilingtemperature after broiling

has begun, repeat Steps 4, 5, and 6.

YOU SEE

7. When broiling is over,

turn off oven.

PRESS

YOU SEE

(display will go blank)

Convection Roast

1. Prepare oven.

Position the rack properly. For correct

rack placement, see =Rack positions".

Place food in the oven. For large roasts

and turkeys, place rack in position I or 2.

2. Choose setting. PRESS YOU SEE

32 (149°C)

Using and Caring for Your Oven

3. Set temperature (optional).

Do this step if you want to set a

temperature other than 300°F (149°C).

NOTE: See a reliable cookbook or your

convection oven cookbook for tempera-

ture recommendations.

PRESS YOU SEE

(example shows 325°F

[163°C] temperature

setting)

4. Start oven.

NOTES:

• After the temperature reaches 170°F

(77°C), the temperature display will

show the actual oven temperature at

each 5°F (3°C) increase and stop at the

set temperature. One long tone will

sound when oven is preheated.

• If you want to change the roasting

temperature after roasting has

begun, repeat Steps 2, 3, and 4.

PRESS YOU SEE

("Lo" is displayed

after 5 seconds if

oven temperature is

below 170°F ['n°c])

5. After cooking, turn off oven,

PRESS

YOU SEE

(display will go blank)

Adjustingtheoven temperature

Although your new oven is properly adjusted

to provide accurate temperatures, it may

cook faster or slower than your old oven.

If, after using the oven for a period of time,

you are not satisfied with the baking/roasting

results, you can change the offset tempera-

ture by following the steps below. The

control will "remember" the selected offset

even after the power has been interrupted or

lost.

NOTE: DO NOT measure oven temperature

with a thermometer. Opening the oven door

will lowerthe oven temperature and give you

an inaccurate reading. Also, the thermom-

eter temperature reading willchange as your

oven cycles.

Using and Caring for Your Oven

1. Press and hold BAKE for 5 PRESS

seconds.

The display shows O°F or O°C in the

Celcius mode and "COOK TEMP".

YOU SEE

2. Set the new offset temperature, PRESS

Press BAKE to increase the setting.

Press BROIL to decrease the setting.

LEEJ

(or 0°C)

YOU SEE

(example when making

oven10°F [or 6°C] hotter)

3. Press START to enter the PRESS

adjustment.

NOTE: The offsettemperature will remain

the same if you press CANCEL/OFF.

How to determine the amount

of adjustment needed

The following chart tells you how much

to adjust the offset temperature to get

the desired cooking results. You can

determine cooking results by amount of

browning, moistness, and rising times

for baked foods.

TO COOK ADJUST BY THIS

FOOD ... NUMBER OF DEGREES

A littlemore + 5°F to +10°F

(+3°C to +6°C)

Moderately more +15°F to +20°F

(+9°C to +12°C)

Much more +25°F to +35°F

(+15°C to +18°C)

A little less -5°F to -10°F

(-3°C to-6°C)

Moderatelyless -15°F to -20°F

(-9°C to-12°C)

Much less -25°F to -35°F

(-15°C to-18°C)

r_sing and Caring for Your Oven

Using the temperature probe

The Temperature Probe isthe most accu-

rate guide to the degree of doneness of

meat. Use itwhen baking, masting any type

of meat or poultry, or cooking casseroles

with liquid.

NOTES:

• Do not use the Temperature Probe when

broiling, convection broiling, dehydrating,

or raising bread.

• Unplug the Temperature Probe before

self-cleaning the oven.

1. Insert probe into food.

Insert the probe into the center ofthe

thickest portion of meat or intothe inner

thigh or breast of poultry, away from fat

or bone.

2. Put food in oven.

Place meat on the convection roasting

rack, place rack on broiler pan, and place

pan in the center of the oven.

3. Connect probe to oven.

Open the Temperature Probe cover

located on the left side of the oven wall.

Insert plug intojack. (Keep the top of

the probe as far as possible from the

heat source.)

YOU SEE

(or 75°C)

4. Close oven door.

YOU SEE

5. Set temperature (optional).

Do this step ifyou want to set an internal

food temperature (from 130°F [55°C] to

190°F [89°C]) other than 160°F (75°C).

NOTE: See a reliable cookbook or your

convection oven cookbook for internal

food temperature recommendations.

PRESS

(example shows 150°F [66°C]

Internal temperature setting)

r sing and Caring for Your Oven

6. Choose cook setting.

• BAKE,

• CONVECTION BAKE, or

• CONVECTION ROAST

PRESS

(example

for Bake)

YOU SEE

7. Set temperature (optional).

Do this step if you want to set an

oven temperature other than the

one displayed.

NOTE: See a reliable cookbook or your

convection oven cookbook for oven

temperature recommendations.

PRESS

(or 177°C oventemperatureJ66°C

internaltemperature)

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 setting

and press START, the display will show

a bake setting at 350°F (177°C). If you

want to bake at 350°F (177°C), press

START to begin. If you want to cook

with another setting or at another

temperature, do Steps 6 and 7 above

and press START.

• The temperature display willshow

the set oven temperature throughout

temperature probe cooking.

• After the food temperature reaches

130°F (54°C), the probe display will

show the actual food temperature at

each 5°F (3°C) increase and stop at the

set temperature. Four tones will sound

and "End" willshow when food reaches

the set temperature (unless the audible

signals have been disabled). The oven

then shuts off.

• If you want to change the probe

temperature after cooking has begun,

repeat Steps 6, 5, and 8, in that order.

At Step 6, you will be prompted for a

new probe temperature. You may also

change the oven temperature at this

point by pressing BAKE again.

PRESS YOU SEE

(or191°C)

(example for Bake)

Using 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.

9. After cooking, unplug probe.

The probe symbol will remain lit until

you unplug the Temperature Probe.

10. Remove food from oven.

(This prevents overcooking.)

11. Clean probe.

Wash with a soapy sponge and dry

thoroughly. Use a plastic scouring pad

to remove cooked-on foods. You can

also clean the probe in a dishwasher.

Using Convect Full Meal

Convect Full Meal lets you choose from

among 10 preset oven convection cooking

cycles, all using the convection fan. These

cycles 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 your

cycle (settings 5-8 in the "Convect full meal

chad" later in this section), insert probe into

food. (Follow Steps 1-4 in"Usingthe

temperature probe"eadier inthis section.)

Convect Full Meal saves you time by limiting

the number of pads you have to press when

cooking at a favorite setting. Convect Full

Meal also lets you set your own favorite

cycle (either convection or nonconvection).

2. Press CONVECT FULL MEAL.

PRESS YOU SEE

("C" stands for "cycle,"

"F" stands for "favorite")

continued on next page

r_sing and Caring for Your Oven

3. Press desired Number pad. PRESS

Use the "Convect full meal chart" later in _'_

this section as your guide for selecting

LL__J

a cycle.

NOTES:

• You can change the Convect Full Meal

cycle any time before pressing START

by repeating Step 3.

• You can program your own cycle,

which you can then select in the future

by pressing just CONVECT FULL MEAL

and START. (See "To program your

own cycle" later in this section for more

information.)

YOU SEE

(example for cycle 1)

4. Start oven.

PRESS

(or 180°C)

YOU SEE

5. When the Convect Full Meal

cycle is done:

Four tones will sound, followed by four

reminder tones every minute until you

open the door (unless the audible signals

have not been disabled), remove the

probe, or press CANCEL/OFF.

YOU SEE

r sing and Caring for Your Oven

F=L

;onvect full meal chart

CYCLE CONVECTION OVEN TIME OR

NUMBER CYCLE TEMP PROBE TEMP FOOD OR MEAL

1 Conv. Bake 325°F 1 hr Meal#l: Spinach and

(162°C) ricottastuffed meat loaf

Baked potatoes, Fall

apple cake

2 Cony. Roast 325°F 11/2hrs MeaVf2: Pesto stuffed

(162°C) turkey breast, Caramel-

sweet potato casserole,

Rhubarb-pineapple

crisp

3 Conv. Roast 350°F 40 min Meal#3: Pork chops

(176°C) with currant-nut stuffing,

Cherry cobbler

4 Conv. Bake 375°F 45 min Meal#4: Herb and

(190°C) pecan fried chicken,

Crispy potato wedges,

Applesauce rhubarb

muffins

5 Conv. Bake 425°F 20 rain Meal#5: Spicy red

(217°C) snapper, Gruyere pecan

biscuits

6 Conv. Roast 325°F (162°C) 140°F (6O°C) Beef, rare

7 Conv. Roast 325°F (162°C) 155°F (68°C) Beef, medium

Pork

8 Conv. Roast 325°F (162°C) 165°F (74°C) Beef, well done

9 Conv. Roast 300°F (148°C) 135°F (57°C) Ham, fully cooked

0 Conv. Bake 325°F (162°C) 160°F (71°C) Casseroles

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 you

want. (The defautt is Bake at 170°F [75°C]

for 2 hours.) Entering a cook time of

0 minutes lets you do untimed cooking.

4. To save only, press CONVECT FULL

MEAL.

To cook with this cycle immediately

and save it, press START.

When programming your own cyc!e:

1. Start with meat or main dish items (times

are more critical with these items).

2. Choose baked goods with bake tempera-

tures similar to those of meat or main

dish items. Convection baking time of

+/-10 to 15 minutes and temperatures of

+/-25°F to 50°F (+/-4°C to +/-10°C) are

acceptable.

3. Choose vegetables and fruits last.

fusing and Caring for Your Oven

Bakeware choices

Baking performance is affected by the type of bakeware used. Use the bakeware size

recommended in the recipe.

BAKEWARE TYPE

Lightcolored aluminum

Dark aluminum and other

bakeware with dark, dull,

and/or non-stick finish

Ovenproof glassware,

ceramic glass, or ceramic

Insulated cookie sheets

or baking pans

Stainless steel

Stoneware

BEST USED FOR

• Lightgolden crusts

• Even browning

• Brown, crisp crusts

• Littleor no bottom

browning

• Light,golden crusts

• Uneven browning

• Crisp crusts

GUIDELINES

• Use temperature and time

recommended in recipe.

• 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.

• May reduce baking temperature 25°F

(14°C).

• Place in the bottom third of oven.

• May need to increase baking time.

• Follow manufacturer's instructions.

Using EASY CONVECT" Conversion

EASY CONVECT" Conversion lets you con-

vection cook without entering convection

cook temperatures and times. Simply enter

the standard cook temperature and time for

the food to be cooked. The oven will reduce

the temperature, or the temperature and

time, for convection cooking. (Convection

temperatures and times are not as long

because the heated air is circulated in the

oven cavity for quicker cooking.)

NOTE: The converted temperatures and

times are not precise because the food

categories you choose from are general.

(See "EASY CONVECT" Conversion setting

chart"later in this section for which foods

you can cook in each category.) To ensure

proper cooking, the oven will prompt you to

check food at the end of cook time. Iffood

needs more cooking, the oven will continue

to 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 poisoning

or sickness.

1. Place food in oven.

Using and Caring for Your Oven

2. Press one of three EASY

CONVECT Conversion Pads.

Example for Meats:

PRESS

YOU SEE

3. Enter standard cook

temperature.

PRESS YOU SEE

(example showing 325°F

[163°C] - cooking without

temperature probe)

4. Enter standard cook time.

NOTES:

• This step is not needed when using

the temperature probe.

• To delay convection cooking, after

Step 4, press STOP TIME and enter

the desired stop time. Cooking will start

at the time equal to the stop time less

the cook time. (Example: A cook time of

1 hour and a stop time of 4:00 would

give you a start time of 3:00.)

PRESS

YOU SEE

5. Start oven.

NOTE: The actual temperature

reduction and time savings are

different for each food category

and oven type.

PRESS

(example showing 1 hour)

YOU SEE

(display shows temperature

reduced 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, close

door and the oven wilecontinue cooking.

If you do not want to continue cooking,

press CANCEL/OFF.

YOU SEE

continued on next page

r_sing and Caring for Your Oven

8. When stop time is reached

(delayed cooking only):

Four tones will sound, followed by four

reminder tones every minute (unless the

audible signals have been disabled), until

you open the door, remove the probe, or

press CANCEL/OFF.

YOU SEE

EASY CONVECT" Conversion setting chart

EASY CONVECT TM SETTING 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 are not included because

their cooking times vary.

Other Foods Egg and cheese dishes, fish, casseroles, frozen conve-

nience foods, potatoes, squash, meat pies, fruitpies

Timed cooking

The electronic clock/oven control will turn

the oven on and off at times you set, even

when you are not around.

Delayed time cooking is ideal for foods

which 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. Before

using timed cooking, make sure the clock

is set to the correct time of day. (Bee the

"Setting the clock" section.)

To start baking/roasting now and

stop automatically:

1. Prepare oven.

Positionthe oven rack(s) properly and

place the food in the oven. For correct

rack placement, see "Rack positions"and

the "Rack placement" chart earlier in this

section.

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.

2. Choose cook setting.

• BAKE,

• CONVECTION BAKE, or

• CONVECTION ROAST

PRESS YOU SEE

(or149°C)

(examplefor Convection Roast)

Using and Caring for Your Oven

3. Set temperature (optional).

Do this step ifyou want to set a tem-

perature other than the one displayed,

NOTE: See a reliable cookbook or your

convection oven cookbook for tempera-

ture recommendations.

PRESS YOU SEE

(example shows 325°F [163°C]

temperature setting In

Convection 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 cook

time with stop time now

2 hours later than time of day)

6. Start oven.

Vertical bar on display will get shorter

as cook time counts down.

PRESS YOU SEE

7. When baking/roasting is done:

"End" willshow on the display. Four tones

will sound, followed by four short reminder

tones every minute (unless the audible

signals have been disabled), until you

open 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 and

place the food in the oven. For correct

rack placement, see "Rack positions"and

the "Rack placement" chart earlier in this

section.

Using and Caring for Your Oven

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 ifyou want to set a tem-

perature other than the one displayed,

NOTE: See a reliable cookbook or your

convection oven cookbook for temper-

ature recommendations.

PRESS YOU SEE

(example shows 325°F [163°C]

temperature setting in

Convection 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 cook

time with stop time now

2 hours later than time of day)

6. Press STOP TIME.

PRESS YOU SEE

7, Set stop time.

PRESS YOU SEE

(stop time display shows 3:00

and start time display shows

1:00 - stop time minus 2-hour

cook time)

r_sing and Caring for Your Oven

r.Jl¢

8. Press START.

PRESS YOU SEE

When start time is reached:

Vertical bar on display will get shorter as

cook time counts down.

YOU SEE

9. When baking/roasting is done:

"End" witl show on the display. Four tones

will sound, followed by four short reminder

tones every minute (unless the audible

signals have been disabled), until you

open the door or press CANCEL/OFF.

YOU SEE

To cancel timed cooking settings:

Press CANCEL/OFF.

PRESS YOU SEE

(displaywlllgoblank)

Dehydrating

You can use your convection oven to

dehydrate a variety of foods.

1. Prepare food.

Prepare foods as recommended in

recipe.

NOTE: To learn detailed informationabout

dehydration, refer to a book written specifi-

cally about dehydrating and/or preserving

foods.

2. Arrange food on drying racks.

Racks are not included with oven. See

below to order a dehydration kitt which

includes racks and a spacer or contact a

local store handling specialty cookware.

3. Place drying racks in the oven

to allow maximum air circula-

tion around the racks.

NUMBER OF USE OVEN

RACKS RACK POSITION

1 rack 3

2 racks 2 and 4

3 racks 1,3, and 5

r sing and Caring for Your Oven

4. Position door.

Attach the dehydration spacer t, which is

specially designed to depress the oven

light switch and maintain the operation of

the fan during dehydration.

The spacer provides a 1-inch (2.5 cm)

gap between the oven frame and the

oven door allowing moisture to escape.

t The dehydration spacer (Part No.

814166) or the dehydration kit which

includes racks and a spacer (Part No.

4395974) can be ordered from your

local KitchenAid dealer, or by calling

1-800-422-1230 (in Canada, 1-800-

461-6681) and following the instructions

and telephone prompts you hear.

Dehydrationspacer

Oven light

5. Press and hold CONVECTION

BAKE for 5 seconds.

PRESS

Hold for

5 seconds

YOU SEE

6. Set temperature (optional). PRESS

Do this step ifyou 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 will

cause "RAISING BREAD" to be displayed

(See below for more information on

L.____J

raising bread.)

(or 60°c)

YOU SEE

(example shows

125=F [520C] dehy-

drating temperature)

7. Start oven. PRESS YOU SEE

NOTE: If you want to change the dehy-

drating temperature after dehydrating

has begun, repeat Steps 5, 6, and 7.

8. When dehydrating is done,

turn off oven.

PRESS YOU SEE

(display will go blank)

r sing and Caring for Your Oven

Raising (proofing) bread

You can use your convection oven to proof

bread. For more information, see the

convection oven cookbook provided with

your range.

First Proofing: Place the dough in a

lightly greased bowl and loosely cover

with waxed paper coated with shortening.

1. Place the bowl on Rack 2.

Place the broiler pan on Rack 1 and

fill with 2 cups of boiling water. Close

the oven door.

NOTE: If you do not turn offoven after

proofing bread, the oven will keep running

until you press CANCEL/OFF.

2. Open the door; then press and

hold BAKED GOODS for 5

seconds.

NOTE: If you enter a different tempera-

ture, you will enter the Dehydrating mode.

PRESS

Hold for

5 seconds

YOU SEE

(or38°C)

3. Start oven.

One long tone will sound when

oven is preheated.

NOTE: Be sure to close the door, Let

dough rise until nearly doubled in size.

Proofing time may be faster and will vary

depending upon the type and quantity of

dough. Check dough after 20 to 25

minutes.

PRESS YOU SEE

4. When proofing is done,

remove bowl containing bread

dough from the oven, Turn off

the oven. Empty water from

broiler pan.

Second proofing: Shape the dough

and place in baking pan(s). Cover

loosely with plastic wrap sprayed with

cooking spray. Put the pans on Rack

2. Place the broiler pan on Rack 1 and

fill with 2 cups of boiling water. Close

the oven door. Follow steps 2 through

4 outlined in the "First proofing." When

PRESS YOU SEE

(display will go blank)

proofing is done, remove bread dough

and broiler pan containing water from the

oven. Reset oven to preheat for baking

bread. Before baking, remove plastic

wrap from the bread dough.

r sing and Caring for Your Oven

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 total

cooking time is 12 minutes, turn over after 8 minutes.

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

APPROXIMATE

RACK 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, 1',_" (3.815 cm) thick 4 500°F (260° C)

• rare 23

• medium 28

Ground meat 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,._,,(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°28

Frankfurters 4 500°F (260° C) 8

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

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

1" (2.64 cm) thick 3 350°F (177 ° C) 20-22

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

Using and Caring for Your Oven U

Cleaning your oven and controls

Explosion Hazard

Do not store flammable materials such as gasoline near

this appliance.

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

PART WHAT TO USE HOW TO CLEAN

Control knobs

Sponge and warm,

soapy water

• Turn knobs to OFF and pull straight away

from control panel.

• Wash, rinse, and dry thoroughly. Do

not soak.

• Do not use steel wool or abrasive

cleansers. They may damage the finish

of the knobs.

• Replace knobs. Make sure all knobs

point to OFF.

Control panel

Sponge and warm,

soapy water

Paper towel and

spray glass cleaner

• Wash, wipe with clean water, and dry

thoroughly.

• Do not use steel wool or abrasive

cleansers. They may damage the finish.

• Do not spray cleaner directly on panel.

Apply cleaner to paper towel.

NOTE: Make sure you have not turned the

oven on when cleaning panel. Ifyou have,

press the Cancel/Off pad.

Exterior surfaces

(other than

ceramic cooktop

and control panel)

Sponge and warm,

soapy water

• Wash, wipe with clean water, and dry

thoroughly.

• Use nonabrasive, plastic scrubbing pad on

heavily soiled areas.

• Do not use abrasive or harsh cleansers.

They may damage the finish.

Broiler pan and Steel-wool pad and • Wash, rinse, and dry thoroughly.

grid (clean after warm, soapy water • Do not clean the pan and grid in the

each use) Self-Cleaning cycle.

Using and Caring for Your Oven

PART WHAT TO USE HOW TO CLEAN

Oven racks Steel-wool pad and • Wash, rinse, and dry thoroughly.

warm, soapy water

OR OR

The Self-Cleaning

cycle

Oven door glass

Oven cavity

Paper towel and spray

glass cleaner

Warm, soapy water

and a nonabrasive,

plastic scrubbing pad

Self-Cleaning cycle

• Leave in oven during Self-Cleaning cycle.

NOTE: Racks willpermanently discolor and

become harder to slide if left in oven during

the Self-Cleaning cycle, Apply a small

amount of vegetable oil tothe side rungs

to aid sliding.

• Make sure oven is cool.

• Follow directions provided with the

cleaner,

• Wash, wipe with clean water, and dry

thoroughly.

• Wipe up food spills containing sugar as

soon as possible after the oven cools down.

(See the =Using the Self-Cleaning Cycle"

section.)

Cleaning Stainless Steel Surfaces (door, drawer front, and back console

on 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 commemial cleaners are used, follow label directions. If product contains chlorine

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

substance.

CLEANING AGENT HOW TO USE

Routine cleaning Uquid detergent soap and Wipe with clamp 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 lines

and baked-on stainless steel cleaners with a damp cloth or sponge and

residue cleaner. Rinse thoroughly,Repeat

ifnecessary.

Hard water spots Vinegar Swab or wipe with cloth. Rinse

with water and dry.

Using and Caring for Your Oven

Oven light(s)

Your oven may have one or two standard

oven lights on the back wall. The oven

light(s) will come on when you open the

oven door. To turn light(s) on when oven

door is closed, press OVEN LIGHT on

control panel. Press pad again to turn off

the light(s).

NOTES:

• The oven light(s) will not work during the

Self-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-clockwise

to remove.

3, Remove light bulb from socket. Replace

light bulb with a 40-watt appliance bulb.

4. Replace bulb cover by screwing itin

clockwise.

5. Plug in range or reconnect power.

Resetting circuit breakers

(some models)

The breakers on your range are located

under the lamp cover, whichyou can liftby

the frontedge at bothends for access,

Push button on top of breaker to reset for

outletuse.

sing the Self-Cleaning Cycl

Burn Hazard

DOnot 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 these instructions can result in burns,

or illness from inhaling dangerous fumes.

Before you start

DO NOT

hand-clean

gasket

Hand-clean

Hand-clean door

Before you start the Self-Cleaning cycle,

make sure you:

NOTE: DO NOT clean, move, or bend

the gasket. Poor cleaning, baking, and

roasting may result.

• Hand-clean the areas shown. They

do not get hot enough during the Self-

Cleaning cycle for soilto burn away.

Use hot water and detergent or a soapy,

steel-wool pad for cleaning,

• Do not let water, cleaner, etc., enter slots

on door and frame.

• Remove the broiler pan and grid and

anything else being stored in the oven.

• Wipe out any loose soil or grease. This

will help reduce smoke during the

Self-Cleaning cycle.

• Wipe up food spills containing sugar

and/or milk as soon as possible after the

oven cools down. When sugar is heated to

a high temperature in the Self-Cleaning

cycle, the high temperature can cause the

sugar to burn and react with the porcelain.

This can cause staining, etching, pitting, o

faint white spots.

• Remove the oven racks from the oven if

you want them to remain shiny. You can

clean racks in the Self-Cleaning cycle, bul

they will discolor and become harder to

slide. Ifyou clean racksin the Self-Cleanin(

cycle, place them on the rack guides.

• Heat and odors are normal during the

Self-Cleaning cycle. Keep the kitchen

well-ventilated by opening a window or

by turning on a vent hood or other kitchen

vent during the cycle.

IMPORTANT: The health of some birds is

extremely sensitive to the fumes given off

during the Self-Cleaning cycle. Move birds

to another closed and well ventilated room.

NOTES:

• Keep the kitchen well ventilated during

the Self-Cleaning cycle to help get rid of

heat, odors and smoke.

• Clean the oven beforeit getsheavilysoiled.

Cleaning a very soiledoven takes longer

and resultsin more smoke than usual.

• Do not block the oven vent during the

Self-Cleaning cycle. Air must move freely

for best cleaning results.

• Do not leave plastic utensils on the

cooktop. They may melt.

• Remove any combustible items, such as

paper napkins, from the storage drawer.

This includes utensils with plastic handles

that can become overheated and melt.

• Do not leave any foil in oven during the

Self-Cleaning cycle. Foil could burn or

melt and damage the oven surface.

• The oven light will not work during the

Self-Cleaning cycle.

c/._sing the Self-Cleaning Cycle

• The cooktop rear elements will not work

during the Self-Cleaning cycle on

Canadian models.

• Heating and cooling of porcelain on steel

may result in discoloring, loss of gloss,

hairline cracks and popping sounds.

Before setting the controls

• Make sure clock is set to correct

time of day.

• Make sure the oven door is

completely closed.

Setting the controls

To start cleaning immediately:

1. Press CLEAN,

A 31_-hour Self-Cleaning cycle will be

set. (The first 3 hours are for cleaning,

the last 30 minutes are for cooling,)

PRESS YOU SEE

(stop time display shows time

31/=hours later than time of day -

shown in start time display)

2. Set cleaning time (optional).

If you want a Self-Cleaning cycle

other than 31/2hours, press the

desired Number pads for the new

time up to 4V2 hours.

• Use 21,_hours for light soil.

• Use 31/2to 41,_hours for moderate

to heavy soil.

PRESS YOU SEE

(example shows 4-hour cleaning

cycle with stop time now 4 hours

later than time of day)

3. Start oven.

NOTE: The door will lock right after you

press START.

PRESS YOU SEE

4. After the Self-Cleaning cycle

ends:

YOU SEE

fusing the Self-Cleaning Cycle

To delay cleaning start time:

1. Press CLEAN. PRESS

A 31.,_-hourSelf-Cleaning cycle will be

set. (The first 3 hours are for cleaning,

the last 30 minutes are for cooling.)

YOU SEE

(stop time display shows time

31/2hours later than time ofday -

shown In starttime display)

2. Set cleaning time (optional), PRESS

If you want a Self-Cleaning cycle

other than 31/2hours, press the

desired Number pads for the new

time up to 41,'_hours.

• Use 21,_hoursfor light soil. IO I

• Use 31/2to 41/2hours for moderate

to heavy soil.

YOU SEE

(example shows 4-hour

cleaning cycle with stop time

now 4 hours later than time

of day)

3. Press STOP TIME. PRESS YOU SEE

4. Set stop time.

Examplefor7:00:

PRESS YOU SEE

(display shows stop time of 7:00

and start time of 3:00 - stop time

minus cleaning time)

5. Complete entry.

NOTE: The door will lock right after you

press START.

PRESS YOU SEE

When the start time is reached:

YOU SEE

r sing the Self-Cleaning Cycle

6. After the Self-Cleaning cycle

ends:

YOU SEE

NOTE: If a function is requested while the

door is locked, the timer will display "Too

Hot". Wait until your door has unlocked to

use your oven.

To stop the Self-Cleaning cycle at

any time:

PRESS YOU SEE

("DOOR LOCKED" will appear

if oven has not cooled down)

For best cleaning results

• After the oven cools to room tempera-

ture, wipe up any residue or ash with a

damp cloth or sponge. If any spots remain,

clean with a mild abrasive cleanser or

cleaning sponge.

• Clean the oven before it gets heavily

soiled. Cleaning a very soiled oven

takes longer and results in more smoke

than usual.

• If the Self-Cleaning cycle does not get

the oven as clean as you expected, the

cycle may not have been set long enough

or you may not have prepared the oven

properly. Set the Self-Cleaning cycle

longer the next time and hand-clean areas

noted in "Before you start"earlier in this

section.

How the cycle works

The Self-Cleaning cycle uses very high heat

to bum away soil and grease. During the

cycle, the oven gets much hotter than it does

for normal baking or broiling. This high heat

breaks up the soilor grease and burns it away.

Your oven is preset for a 31/2-hour Self-

Cleaning cycle. However, you can adjust the

cycle time to the amount of soil in your oven.

You can set the cycle anywhere between

2V2and 4V2hours. (See "Setting the con-

trols" earlier in this section.)

The graph at the right is representative of

a normal, 31/2-hour Self-Cleaning cycle. Note

that the heating stops after 3 hours, but it

takes longer for the oven to cool enough to

unlock.

S75_F ( 48rC )

CLF.N_NQ C'_CUE

- - -<T_,_oIT._,,,_;.,-) .....

_. DOOR UNL

• DOOR LOCKS

START 1 2 3 STOP

Time In Hours

'oubleshooting

This section isdesigned to help you save the cost of a service call. It outlines possible

problems, their causes, and actions you can take to solve each problem. If you still need

assistance or service, call our Consumer Assistance Center (in the U.S.A., see page 59; in

Canada, see page 60) for help or calling for service. Please provide a detailed description of

the problem, your appliance's complete model and serial numbers, and the purchase or

installation date. (See the "A Note to You" section.) This information will help us respond

properly to your request.

PROBLEM

Nothing will

operate

The oven will

not operate

The surface

units will not

operate

POSSIBLE CAUSE

WHAT TO DO

The unit is not wired into

a live circuit with proper

voltage.

A household fuse has blown

or a circuit breaker has

tripped.

You have not set the elec-

tronic control correctly.

Wire the unit into a live circuit with

proper voltage. (See Installation

Instructions.)

Replace household fuse or reset

circuit breaker.

Refer to the section in this manual

describing the function you are

operating.

Wait for the start time to be reached

or cancel and reset the controls.

You have programmed a

delayed start time.

A household fuse has blown

or a circuit breaker has

tripped.

You have not set the control Push control knobs in before turning

knobs correctly, to a setting.

The control You are not pushing in Push control knob(s) in before

knob(s) will before turning, turning to a setting.

not turn

The Self- You have programmed a Wait for the start time to be reached

Cleaning delayed start time. or cancel and reset the controls.

cycle will not

operate

Replace household fuse or reset

circuit breaker.

Troubleshooting

PROBLEM POSSIBLE CAUSE WHAT TO DO

Cookware is not Range is not level Level the range, (See Installation

level on the Instructions.)

range (Check to Cookware does not have flat Use cookware with flat bottoms.

see if liquids are bottom.

level in cook-

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 istoo low or Adjust the oven temperature control,

are not what you too high. (See "Adjusting the oven

expected 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. (t4°C).

Oven not preheated before

baking.

Preheat oven to selected tempera-

ture before placing food in when

preheating is recommended.

Bakeware is not correct size.

Choose bakeware that willallow 2

inches (5 cm) of air space around

all sides.

Opening oven door while food is

baking or roasting.

Open door to check food when

timer signals shortest time sug-

gested in recipe. "Oven peeking"

can make cooking times longer.

Baked items too

brown on bottom

Oven not preheated to selected

temperature.

Bakeware is not correct size

Preheat oven to selected tempera-

ture before placing food in oven.

Choose bakeware that will allow 2

inches (5 cm) of air space around

all sides.

Oven rack is set too low.

Oven temperature set too high.

Position rack higher in oven.

Decrease oven temperature 15° to

25°F (8° to 14°C)

Unevenly baked

items

Range is not level.

Food improperly placed in oven.

Batter not level in pan.

Level the range.

Bake in center of oven with2 inche_

(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

Troubleshooting

awr

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 Press CANCEL/OFF. If the code

by the number does not disappear, call for service.

shows on the (See "Requesting Assistance or

display (for Service" on pages 59-60.)

example "E3",

"F1 ")

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 full

showing "CF" full meal" mode. meal".

The key pads The Control Lock has been Turn off the Control Lock by opening

do not operate set. the oven door, pressing and holding

the Control Lock pad (Number Pad

3) for 5 seconds. (See "Using the

control lock"on page 18.

The Sabbath mode has

been set. ("SAb" appears

on the display.)

Turn off the Sabbath mode by open-

ing the oven door, waiting up to 15

seconds, and pressing and holding

Number Pad 6 for 5 seconds.

If none of these items was causing your problem, see "Requesting Assistance or Service" on

page 59 and 60.

equesting Assistance or

Service

Before callingfor assistance or service, please check the "Troubleshooting Guide" section. It

may save you the cost of a service call. If you stillneed help, follow these instructions.

ffyou needassistance or service inthe U.S.A.:

Call the KltchenAid Consumer

_ ssistance Center toll

free: 1-800-422-1230.

Our consultants are

available to asslst you.

When calling:

Please know the purchase date, and the

complete model and serial number of your

appliance (see the "A Note to You" section).

This information will help us to better

respond to your request.

Our consultants provide assistance with:

• Features and specifications on our full line

of appliances.

• Installation information.

• Accessory and repair parts sales.

• Specialized customerassistance

(Spanish speaking, hearingimpaired,

limitedvision,etc.).

• Referrals to service companies and

repair parts distributors.

KitchenAid designated service

technicians are trained to fulfillthe

product warranty and provide after-

warranty service, anywhere in the

United States.

To locate the KitchenAid designated

service company in your area, you can

also look in your telephone directory

Yellow Pages.

If you need replacement parts

If you need to order replacement parts,

we recommend that you only use factory

specified parts. These parts will fit right

and work right,because they are made

with the same precision used to build

every new KITCHENAID _ appliance. To

locate factory specified replacement parts in

your area, call our Consumer Assistance

Center telephone number or your nearest

designated service center.

For further assistance

Ifyou need further assistance, you can write to Please include a daytime phone number

KitchenAidwith any questionsor concerns at: in your correspondence.

KitchenAid Brand Home Appliances

Consumer Assistance Center

c/o Correspondence Dept.

2000 North M-63

Benton Harbor, MI 49022-2692

_questing Assistance or Service

ffyou need assistance or service in Canada:

Call the KitchenAid Consumer

L_ ssistance Center toll free:

8:30 a,m, - 6 p.m. (EST) at

1-800-461-5681. Our consult-

ants are available to assist

you.

When calling:

Please know the purchase date, and the com-

plete modeland sedal number of your appliance

(seethe "ANote to You" section). This informa-

tion will help us to better respond to your request.

Our consultants provide assistance with:

• Featuresandspecificationsonourful!lineof

appliances.

• Accessory and repair parts sales.

• Specialized customer assistance

(French speaking, hearing impaired,

limited vision, etc.).

• Referrals to service companies and

repair parts distributors.

KitchenAid designated service

technicians are trained to fulfill the

product warranty and provide after-

warranty service, anywhere in Canada.

To locate the KitchenAid designated

service company in your area, you can

also look in your telephone directory

Yellow Pages.

If you need service:

Contact Inglis Limited Appliance Service from anywhere in Canada at 1-800-807-6777.

If you need replacement parts

If you need to order replacement parts,

we recommend that you only use factory

specified parts. These parts will fit right

and work right, because they are made

with the same precision used to build

every new KITCHENAIEP appliance. To

locate factory specified replacement parts

in your area, call our Consumer Assistance

Center telephone number or your nearest

designated service center.

For further assistance

If you need further assistance,you can write to Please include a daytime phone number

KitchenAid with any questions or concerns at: in your correspondence.

Consumer Relations Department

KitchenAid Canada

1901 Minnesota Court

Mississauga, Ontario L5N3A7

Notes

Kitchen kid

Electric Range

"Warranty

LENGTH OF KITCHENAID KITCHENAID

WARRANTY: WILL PAY FOR: WILL NOT PAY FOR:

ONE-YEAR FULL

WARRANTY

FROM DATE OF

PURCHASE.

SECOND-

THROUGH FIFTH-

YEAR LIMITED

WARRANTY

FROM DATE OF

PURCHASE.

SECOND-

THROUGH TENTH-

YEAR LIMITED

WARRANTY

FROM DATE OF

PURCHASE.

Replacement parts

and repair labor costs

to correct defects in

materials or workman-

ship. Service must be

provided by a

KitchenAid designated

servicing company.

Replacement parts for

any electric element

to correct defects in

materials or

workmanship.

Replacement ceramic

glass if breakage is due

to defects in materials

or workmanship.

Replacement parts for

solid state touch control

system to correct

defects in materials or

workmanship.

Replacement parts for

the porcelain oven

cavity/inner door if the

part rusts through due

to defects in materials

or workmanship.

A. Service calls to:

1. Correct the installation of the

range.

2. instruct you how to use the

range.

3. Replace house fuses or correct

house wiring.

B. Repairs when range is used in other

than normal home use.

C. Damage resulting from accident,

alteration, misuse, abuse, fire, flood,

acts of God, improper installation, or

installation not in accordance with

local electrical codes.

D. Any labor costs during the limited

warranties.

E. Replacement parts or repair labor

costs for units operated outside the

United States and Canada.

F. Pickup and delivery. This product

is designed to be repaired in the

home.

G. Repairs to ceramic glass cooktop if it

has not been cared for as recom-

mended in this Use and Care Guide.

H. Repairs to parts or systems resulting

from unauthorized modifications

made to the appliance.

I. in Canada, travel or transportation

expenses to customers who reside in

remote areas. 11,98

KITCHENAID AND KITCHENAID CANADA DO NOT ASSUME ANY RESPONSIBILITY

FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some states or provinces do not

allow the exclusion or limitation of incidental or consequential damages, so this exclusion or

limitation may not apply to you. This warranty gives you specific legal rights and you may ale(

have 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 calling

our Consumer Assistance Center telephone number, 1-800-422-1230, from anywhere inthe

U.S. For service in Canada, call 1-800-807.6777.

9753843A ® Registered TredemarkJTM Trademark of KitchenAid U,S.A., 5/99

KitchenAid KERC507HBS0 electric range

Product's Documents

User Manual

Specifications

KitchenAid KERC507HBS0 Questions and Answers