Electrolux GCWD3067AF Oven User Manual

Frigidaire.com USA 1-800-944-9044 Frigidaire.ca Canada 1-800-265-8352

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Important Safety Instructions. . . . . . . . . . . . . . . . . . . . . 3

Cooking Recommendations . . . . . . . . . . . . . . . . . . . . . 9

Before Setting Oven Controls . . . . . . . . . . . . . . . . . . . . 13

Setting Oven Controls. . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Care and Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Before You Call. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

use

care

DOUBLE

WALL OVEN

A22383502 (Aug 2021)

INTRODUCTION

Welcome to our

family

Thank you for bringing Frigidaire into your home! We

see your purchase as the beginning of a long relation-

ship together.

This manual is your resource for the use and care of

your product. Please read it before using your appli-

ance. Keep it handy for quick reference. If something

doesn’t seem right, the troubleshooting section will

help you with common issues.

FAQs, helpful tips and videos, cleaning products, and

kitchen and home accessories are available at www.

frigidaire.com.

We are here for you! Visit our website, chat with an

agent, or call us if you need help. We may be able to

help you avoid a service visit. If you do need service,

we can get that started for you.

Let’s make it oﬃ cial! Be sure to register your product.

Keep your product info here so it’s easy to ﬁ nd.

Model Number:

Serial Number:

Purchase Date:

Serial Number Location

 Read all the safety instructions in the front of your

Use & Care Manual.

 Remove all packaging materials from your appli-

ance before cooking.

 Conﬁ rm that the electrical power to the appliance

is turned on.

 Wipe out the inside of the oven cavity with a damp

cloth.

 Apply a thin layer of cooking oil to the sides of the

oven racks to keep them gliding smoothly.

 Set the clock. See (“Clock” on page 16) for

instructions.

 Before cooking, set the oven to bake at 350°F

(177ºC) for 30 minutes (“Quick Start” on page

21). Some noise and odors are normal on the

ﬁ rst cooking cycle.

 Remember to complete your product registration!

Installation Checklist

Serial Number Location

IMPORTANT SAFETY INSTRUCTIONS

DEFINITIONS

This is the safety alert symbol. It is

used to alert of potential personal injury

hazards. Obey all safety messages that

follow this symbol to avoid possible injury

or death.

WARNING

Indicates a potentially hazardous situa-

tion which, if not avoided, may result in

death or serious injury.

CAUTION

Indicates a potentially hazardous situa-

tion which, if not avoided, may result in

minor or moderate injury.

IMPORTANT

Indicates installation, operation or main-

tenance information which is important

but not hazard-related.

Read all instructions before using this ap-

pliance.

This manual contains important safety

symbols and instructions. Please pay at-

tention to these symbols and follow all

instructions given.

Do not attempt to install or operate your

appliance until you have read the safety

precautions in this manual. Safety items

throughout this manual are labeled with a

WARNING or CAUTION statement based

on the risk type.

Warnings and important instructions ap-

pearing in this guide are not meant to

cover all possible conditions and situations

that may occur. Common sense, caution,

and care must be exercised with installing,

maintaining, or operating your appliance.

NOTE

Indicates a short, informal reference –

something written down to assist the

memory or for future reference.

WARNING

Tip Over Hazard

• A child or adult can tip the

oven and be killed.

• Install the anti-tip device

to oven and/or structure

per installation instructions.

• Ensure the anti-tip device is

re-engaged when the oven is moved.

• Do not operate the oven without the

anti-tip device in place and engaged.

• Failure to follow these instructions can

result in death or serious burns to

children and adults.

Refer to the installation

instructions supplied with

your appliance for proper

installation.

Anti-tip mounting holes

Check for proper installation with a visual

check that the anti-tip screws are present. Test

the installation with light downward pressure

on the open oven door. The oven should not

tip forward.

IMPORTANT SAFETY INSTRUCTIONS

GROUNDING INSTRUCTIONS

WARNING

• Avoid ﬁ re hazard or electrical shock.

Failure to follow this warning may

cause serious injury, ﬁ re, or death.

• Avoid ﬁ re hazard or electrical shock.

Do not use an adapter plug, use an

extension cord, or remove grounding

prong from the power cord. Failure to

follow this warning may cause serious

injury, ﬁ re, or death.

Proper Installation—Be sure your appliance

is properly installed and grounded by a

qualiﬁ ed technician. In the United States,

install in accordance with the National

Fuel Gas Code ANSI Z223.1/NPFA No. 54,

latest edition and National Electrical Code

NFPA No. 70 latest edition, and local elec-

trical code requirements. In Canada, install

in accordance with CAN/CGA B149.1 and

CAN/CGA B149.2 and CSA Standard C22.1,

Canadian Electrical code, Part 1-latest

editions and local electrical code require-

ments. Install only per installation instruc-

tions provided in the literature package for

this appliance.

For personal safety, this appliance must be

properly grounded. For maximum safety,

the power cord must be securely connect-

ed to an electrical outlet or junction box

that is the correct voltage, is correctly

polarized and properly grounded, and pro-

tected by a circuit breaker in accordance

with local codes.

It is the personal responsibility of the

consumer to have the appropriate outlet

or junction box with the correct, proper-

ly grounded wall receptacle installed by

a qualiﬁ ed electrician. It is the responsi-

bility and obligation of the consumer to

contact a qualiﬁ ed installer to assure that

IMPORTANT INSTRUCTIONS FOR

UNPACKING AND INSTALLATION

IMPORTANT

Read and follow the below instructions

and precautions for unpacking, installing,

and servicing your appliance.

Remove all tape and packaging before us-

ing the appliance. Destroy the carton and

plastic bags after unpacking the appliance.

Never allow children to play with pack-

aging material. Do not remove the wiring

label and other literature attached to the

appliance. Do not remove model/serial

number plate.

Cold temperatures can damage the elec-

tronic control. When using this appliance

for the ﬁ rst time, or when the appliance

has not been used for an extended period

of time, be sure the appliance has been in

temperatures above 32ºF (0ºC) for at least

3 hours before turning on the power to the

appliance.

All materials used in construction of cab-

inets, enclosures, and supports surround-

ing the product must have a temperature

rating above 194°F (90°C).

Never modify or alter the construction of

the appliance by removing the leveling

legs, panels, wire covers, anti-tip brackets/

screws, or any other part of the appliance.

Be sure to have an appropriate foam-type

ﬁ re extinguisher available, visible, and easi-

ly accessible located near the appliance.

IMPORTANT SAFETY INSTRUCTIONS

the electrical installation is adequate and

is in conformance with all local codes and

ordinances.

See the installation instructions packaged

with this appliance for complete installa-

tion and grounding instructions.

IMPORTANT INSTRUCTIONS FOR USING

THE APPLIANCE

WARNING

• Storage In or On Appliance—Flamma-

ble materials should not be stored in

an oven or microwave, near surface

burners or elements, or in the stor-

age or warmer drawer (if equipped).

This includes paper, plastic, and cloth

items, such as cookbooks, plastic

ware, and towels, as well as ﬂ ammable

liquids. Do not store explosives, such

as aerosol cans, on or near the appli-

ance.

• Do not leave children alone - Children

should not be left alone or unattend-

ed in the area where appliance is in

use. They should never be allowed to

sit or stand on any part of the appli-

ance, including the storage drawer,

lower broiler drawer, warmer drawer,

or lower double oven.

• Do not store items of interest to chil-

dren in the cabinets above the appli-

ance or on the backguards of ranges.

Children climbing on or near the ap-

pliance to reach items could be seri-

ously injured.

• Do not allow children to climb or play

around the appliance. The weight of

a child on an open oven door may

cause the appliance to tip, resulting in

serious burns or other injury. An open

drawer when hot may cause burns.

WARNING

• Stepping, leaning, or sitting on the

door or drawers of this appliance

can result in serious injuries and also

cause damage to the appliance.

• Never cover any slots, holes or pas-

sages in the oven bottom or cover

and entire rack with materials such

as aluminum foil. Aluminum foil lin-

ings may also trap heat, causing a ﬁ re

hazard.

• Do not use oven or warmer drawer (if

equipped) for storage.

• Never use your appliance as a space

heater to heat or warm the room.

Doing so may result in carbon monox-

ide poisoning and overheating of the

appliance.

CAUTION

• When heating fat or grease, watch it

closely. Grease may catch ﬁ re if it be-

comes too hot.

• Do not use water or ﬂ our on grease

ﬁ res. Smother ﬁ re or ﬂ ame or use dry

chemical or foam-type extinguisher.

Cover the ﬁ re with a pan lid or use

baking soda.

• Use dry potholders. Moist or damp

potholders on hot surfaces may result

in burns from steam. Do not let pot-

holders touch hot cooking areas. Do

not use towels or other bulky cloths.

• Do not heat unopened food contain-

ers - Build-up of pressure may cause

container to burst and result in injury.

IMPORTANT SAFETY INSTRUCTIONS

CAUTION

• Wear proper apparel - Loose-ﬁ tting

or hanging garments should never be

worn while using the appliance. Do

not let clothing or other ﬂ ammable

materials contact hot surfaces.

• Do not touch surface burners or ele-

ments, areas near these burners or el-

ements, interior surfaces of the oven,

or the warmer drawer (if equipped).

Surface burners and elements may

be hot even though they appear cool.

Areas near surface burners and ele-

ments may become hot enough to

cause burns. During and after use,

do not touch, or let clothing or oth-

er ﬂ ammable materials touch these

areas until they are cool. These areas

may include the cooktop, surfaces

facing the cooktop, oven vent areas,

oven door, and oven window.

• Do not attempt to operate the ap-

pliance during a power failure. If the

power fails, always turn o the appli-

ance. If the appliance is not turned

o and the power resumes, electric

surface elements may resume opera-

tion when power is restored. Once the

power resumes, reset the clock and

the oven function.

IMPORTANT INSTRUCTIONS FOR USING

YOUR OVEN

Protective liners—Do not use aluminum

foil, aftermarket oven liners, or any other

materials or devices to line oven bottom,

oven racks, or any other part of the appli-

ance. Only use aluminum as recommend-

ed for baking, such as lining cookware or

as a cover placed on food. Any other use

of protective liners or aluminum foil may

result in a risk of electric shock or ﬁ re or a

short circuit.

Use care when opening oven door, lower

oven door, or warmer drawer (some mod-

els). Stand to the side of the appliance

when opening the door of a hot oven. Let

hot air or steam escape before you remove

or replace food in the oven.

Keep oven vent ducts unobstructed.

Touching surfaces in this area when the

oven is on may cause severe burns. Do not

place plastic or heat-sensitive items on or

near the oven vent. These items can melt

or ignite.

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

burner or element in oven. Use potholders

and grasp the rack with both hands to re-

position. Remove all cookware and utensils

before moving the rack.

Do not use a broiler pan without its insert.

Broiler pans and inserts allow dripping fat

to drain away from the high heat of the

broiler. Do not cover the broiler insert with

aluminum foil; exposed fat and grease

could ignite.

Do not cook food on the oven bottom. Al-

ways cook in proper cookware and always

use the oven racks.

IMPORTANT SAFETY INSTRUCTIONS

IMPORTANT INSTRUCTIONS FOR CLEAN-

ING YOUR APPLIANCE

CAUTION

Before manually cleaning any part of the

appliance, be sure all controls are turned

o and the appliance is cool. Cleaning a

hot appliance can cause burns.

Clean the appliance regularly to keep all

parts free of grease that could catch ﬁ re.

Do not allow grease to accumulate. Greasy

deposits in the fan could catch ﬁ re.

Always follow the manufacturer’s rec-

ommended directions for use of kitchen

cleaners and aerosols. Be aware that ex-

cess residue from cleaners and aerosols

may ignite causing damage and injury.

Clean ventilating hoods frequently -

Grease should not be allowed to accu-

mulate on hood or ﬁ lter. Follow the man-

ufacturer’s instructions for cleaning vent

hoods.

IMPORTANT INSTRUCTIONS FOR SELF

CLEANING OVENS

CAUTION

Before using self clean, remove the broil-

er pan, any food, utensils, and cookware

from the oven, storage drawer or warm-

ing drawer (if equipped). Remove oven

racks unless otherwise instructed.

Do not clean the oven 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 commer-

cial oven cleaner or oven liner protective

coating of any kind should be used in or

around any part of the appliance.

Use the self clean cycle to clean only the

parts listed in this manual.

Some birds are extremely sensitive to the

fumes given o during the self clean cy-

cle of any oven. Move birds to another

well-ventilated room.

IMPORTANT SAFETY INSTRUCTIONS

IMPORTANT INSTRUCTIONS FOR

SERVICE AND MAINTENANCE

Do not repair or replace any part of the

appliance unless speciﬁ cally recommend-

ed in the manuals. All other servicing

should be done only by a qualiﬁ ed tech-

nician. This reduces the risk of personal

injury and damage to the appliance.

Always contact your dealer, distributor,

service agent, or manufacturer about

problems or conditions you do not under-

stand.

Ask your dealer to recommend a qualiﬁ ed

technician and an authorized repair ser-

vice. Know how to disconnect the power

to the appliance at the circuit breaker or

fuse box in case of an emergency.

Remove the oven door from any unused

oven if it is to be stored or discarded.

Do not touch a hot oven light bulb with

a damp cloth. Doing so could cause the

bulb to break. Handle halogen lights

(if equipped) with paper towels or soft

gloves. Disconnect the appliance or shut

o the power to the appliance before re-

moving and replacing the bulb.

WARNING

California Residents: for cancer and re-

productive harm information, visit

www.P65Warnings.ca.gov

COOKING RECOMMENDATIONS

Special Features

Use the special features of your Frigidaire oven to get the best baking and roasting results.

Goal Feature

• Steaks perfectly cooked to your preference

• Juicy pork and poultry

• Eggs just as hard or soft as you like them

• Vegetables that remain ﬁ rm and crisp

Air Sous Vide

The precisely-controlled heat and airﬂ ow give you

sous vide results without the water bath, preserv-

ing natural ﬂ avors and locking in moisture.

• Breads and pastries that rise higher with a

crispy, golden crust and a light and ﬂ aky interi-

Steam Bake

Steam baking slows the formation of the crust, al-

lowing your dough to grow longer before the crust

forms.

• Moist and tender meats with a golden, crispy

skin on the outside.

Steam Roast

The humidity of steam roasting prevents meats

from drying out during the cooking process.

• Golden, crispy chicken wings

• Crunchy vegetable chips

• Juicy chicken parmesan

• Perfectly crisp tempura shrimp, samosas, and

Air Fry

The hot air convection makes crisp, golden fried

foods without the splatter.

• Airy breads and balanced pizza dough Bread Proof

Bread prooﬁ ng keeps your oven at the best tem-

perature and humidity for yeast to cause your

dough to rise.

• Prepare convenience foods without delay No Preheat

Get your culinary delights on the table faster

• Healthy, ﬂ avorful fruit snacks

• Lean meat jerky

• Dried herbs

Dehydrate

The dehydrate feature keeps the oven on low hu-

midity and low heat to dry foods without cooking

them.

• Perfectly browned baked goods

• Evenly cooked roasts and braises

Convection Bake

Even your most challenging recipes turn out de-

licious with the precisely-controlled heat and air

circulation of Advanced Convection

• Roast turkey that’s crispy on the outside and

juicy on the inside.

Turkey Option

Precisely times your convection roast for turkey

that is perfectly done.

• Prevent build-up of burrned, spilled food in the

bottom of the oven

One Hour Steam Clean

Keep your oven looking its best with the one hour

Steam Clean cycle that’s chemical- and odor-free

COOKING RECOMMENDATIONS

Bakeware

The material of bakeware a ects how evenly and quickly it transfers heat from the pan to the food.

Material Attributes Recommendation

Shiny metal bakeware Shiny, aluminum, and non-coat-

ed bakeware is the best for even

heating. It is suitable for all baked

goods.

Recommended cooking temperatures

and times are based on shiny metal

bakeware.

Dark metal bakeware

Dark bakeware cooks hotter than

shiny bakeware.

Reduce the cooking temperature by

25°F (13-14°C) when using dark bake-

ware.

Glass bakeware

Glass bakeware cooks hotter

than shiny bakeware.

Glass is convenient, as the same

piece of bakeware can be used

for cooking, serving, and storing

food.

Reduce the cooking temperature by

25°F (13-14°C) when using glass bake-

ware.

Insulated bakeware Insulated bakeware cooks cooler

than shiny bakeware.

Insulated bakeware is designed

for baking in gas ovens.

When using insulated bakeware, the

recipe baking time may be longer than

usual.

COOKING RECOMMENDATIONS

Cooking Conditions

Conditions in your kitchen can a ect the performance of your appliance when cooking food.

Condition Attributes Recommendation

Aging cookware As pans age and become

discolored, cooking times may

need to be reduced slightly.

If food is too dark or overcooked, use the

minimum cook time in the recipe or packag-

ing.

If food is too light or undercooked, use the

middle to maximum cook time in the recipe

or packaging.

High altitude Air is drier and air pressure is

lower.

Water boils at a lower tem-

perature, and liquids evapo-

rate faster.

Foods may take longer to

bake.

Doughs may rise faster.

Adjust cooking temperature, cooking time, or

recipes as needed.

Increase amount of liquid in baking recipes.

Increase cook time on cooktop. Cover dishes

to reduce evaporation.

Increase bake time or oven temperature.

Reduce amount of baking soda or baking

powder in recipe. Reduce rising time or

punch down dough and allow it to rise twice.

Cooking Results

Small adjustments may help you achieve the best results.

Result Recommendation

Food too light Use the middle to maximum cook time recommended on packaging or recipe.

Food too dark Use the minimum cook time recommended on packaging or recipe.

Cooking Tips

Use these additional tips to get the best results from your appliance.

Situation Recommendation

Baking

Rack placement Follow the instructions in particular oven mode starting in “Setting Oven Con-

trols” on page 20.

Preheat Fully preheat the oven before baking items like cookies, cakes, biscuits and

breads. Insert food immediately after the beep.

Checking food Use the window and oven light when checking food. Opening the door may

reduce baking performance.

Bake or Convection Bake Convection bake is the best function to use for baking on multiple racks. For

best performance, see.”Convection Bake” on page 24

Steam Bake For directions, tips, and beneﬁ ts of Steam Bake see “Steam Bake” on page

36.

Food placement Allow at least 2 inches (5 cm) of space between bakeware for proper air cir-

culation.

COOKING RECOMMENDATIONS

Material Recommendation

Broiling / Roasting

Broiling pan For best results when broiling, use a broil pan with an insert designed to drain

the fat from the food, help avoid spatter, and reduce smoking. The broiler pan will

catch grease spills, and the insert helps prevent grease splatters.

Convection Cooking

Convection attri-

butes

Convection cooking uses a fan to circulate hot air around the oven and food. It

browns food more evenly and reduces hot spots in the oven.

Convection saves time when using multiple racks or cooking several food items at

once.

Convection bake Reduce cooking temperature by 25° F (13-14° C) from the recipe unless the recipe

is written for convection baking.

Preheat the oven for best results.

Convection roast Convection roast is best for meats and does not require preheating for most

meats and poultry.

Reducing the cooking temperature for convection roast is not recommended.

Carefully follow your recipe’s temperature and time recommendations, adjusting

the cooking time if the recipe does not specify convection roasting time.

Since convection roast cooks faster, cook time may be reduced by 25% to 40%

depending on food type. You can reduce cook times by 25% from the recom-

mended time of your recipe, and check the food at this time. If needed, continue

cooking until the desired doneness is obtained.

Use the meat probe included with your appliance. Meat probes are also available

from most grocery and home goods stores.

Arrange oven racks so large cuts of meat and poultry are on the lowest rack of

the oven.

Do not cover foods when dry roasting - covering will prevent the meat from

browning properly.

When cooking meats, use the broiler pan and insert or a roasting rack. The broiler

pan will catch grease spills and the insert helps prevent grease splatters.

BEFORE SETTING OVEN CONTROLS

Figure 1: Oven vent

• Flat oven racks may be used for most cooking

needs and may be placed in most oven rack

positions.

• The fully extendable glide rack makes food

preparation easier. This oven rack has glide

tracks that allow the rack to be pulled away

from the oven without rubbing the sides of the

oven wall. See glide rack instructions on next

page.

Figure 2: Oven rack types

CAUTION

Always use pot holders or oven mitts when using

the oven. When cooking, the oven interior, oven

exterior, oven racks, and cooktop will become

very hot which can cause burns.

Remove all oven racks before starting a self clean

cycle. If oven racks are left inside the oven during

a cleaning cycle, the slide ability of the oven

racks may be damaged and all of the oven racks

will lose their shiny ﬁ nish.

To prevent possible damage to the oven, do not

attempt to close the oven door until all the oven

racks are fully positioned back inside the oven

cavity.

WARNING

Protective Liners — Do not use aluminum foil

or any other material or liners to line the oven

bottom, walls, racks or any other part of the

range. Doing so will alter the heat distribution,

produce poor baking results, and possibly cause

permanent damage to the oven interior. Improp-

er installation of these liners may result in risk of

electric shock or ﬁ re. During self clean, tempera-

tures in the oven will be hot enough to melt foil.

Oven Vent Location

The oven is vented as shown below. When the oven

is on, warm air is released through the vent. This

venting is necessary for proper air circulation in the

oven and good baking results. Do not block oven

vent. Never close o the openings with aluminum

foil or any other material. Steam or moisture may

appear near the oven vent. This is normal.

Types of Oven Rack

glide

rack

IMPORTANT

Your Frigidaire wall oven has many features that

allow you to customize the way your oven works.

Take time to read this section for important

safety information and to become familiar with

the many menu option settings starting on page

15.

ﬂat handle

oven rack

BEFORE SETTING OVEN CONTROLS

WARNING

Do not line the oven walls, racks, bottom or any

other parts of the range with aluminum foil. Do-

ing so will alter heat distribution, produce poor

baking results and may cause permanent damage

to the oven interior. During self-clean tempera-

tures the oven will be hot enough to melt foil.

Removing and Replacing the Glide Racks

The fully extendable Glide rack makes food prepa-

ration easier. This oven rack has glide tracks that

allow the rack to be pulled away from the oven

without rubbing the sides of the oven wall.

To remove - Make sure the baking rack is in the

closed position. Using one hand, reach through

handle opening and grasp both the upper and low-

er bars of the glide rack.

While holding both sections, pull the glide rack out

of the oven until the stop position is reached.

Using both hands, lift up the front of the rack

slightly and continue to pull the rack away from the

oven. Be sure to grasp both upper and lower rack

portions together when removing or handling the

glide rack.

The rack portions move independently and are

di cult to handle unless held together.

To replace - Make sure the baking rack is in the

closed position. Grasp both upper and lower

portions of glide rack. Lift and hold the rack level

between the oven cavity walls. Tilt the front of the

rack upward slightly and slide the rack completely

into position.

To prevent possible damage to the oven, do not

attempt to close the oven door until all the oven

racks are fully positioned back inside the oven

cavity.

IMPORTANT

Remove all oven racks and clean according to

instructions provided in the Care & Cleaning

section of this manual. Never pick up hot oven

racks or parts.

BEFORE SETTING OVEN CONTROLS

Using Menu Options to Customize Your

Cooking Experience

When you ﬁ rst install your appliance, the screen

will prompt you to set your preferences. You can

always change them later using the menu .

1. Touch the Menu Options bars and scroll to ﬁ nd

the desired option.

2. Select option and set your preference.

3. Save and go back or Save & Close.

You can press the X to close without saving chang-

es.

Clock

When the appliance is ﬁ rst plugged in or when the

power supply to the appliance has been interrupt-

ed, the display will show 12:00. It is recommended

to always set the clock for the correct time of day

before using the appliance.

1. Touch Menu Options bars and scroll to Clock.

You will see options to turn o the clock dis-

play when the oven is o , to change from 12-

hour to 24-hour time, and to set the clock.

2. Touch Set Clock and set time using graph.

3. Set AM or PM

4. Save & Close

Energy Saving Mode

The oven control has a factory preset built-in 12-

Hour Energy Saving feature that will turn o the

oven if the oven is left on for more than 12 hours.

The control may be programmed to override this

feature to bake continuously.

1. Scroll to Energy Saving Mode and touch.

2. Follow the information to override the Energy

Saving feature if necessary.

3. Save & Close.

General Settings

1. Scroll to General Settings and touch.

2. Di erent options will appear.

3. Select an option to see how it is set and change

if desired.

Temperature Display

The electronic oven control is set to display °F

when shipped from the factory. The display may

be changed to show either °F or ºC oven tempera-

tures.

Temperature Display > O Fahrenheit

O Celcius

1. Select Fahrenheit or Celcius.

2. Save & Close

BEFORE SETTING OVEN CONTROLS

Screen Brightness

Volume

Volume allows the oven control to operate with

strong tones, quiet tones, or no tones. Use the slid-

er to set the volume.

Oven Temperature Calibration

Your appliance has been factory calibrated and tested to

ensure an accurate baking temperature. For the ﬁ rst few

uses, follow your recipe times and temperature recom-

mendations carefully. If you think the oven is cooking

too hot or too cool for your recipe times, you can adjust

the control so the oven cooks hotter or cooler than the

temperature displayed.

Important: Do not use oven thermometers such as

those found in grocery stores to check the temperature

settings inside your oven. These oven thermometers may

vary as much as 20 to 40 degrees from actual tempera-

tures.

1. Scroll to Oven Temperature Calibration and touch.

2. Option to adjust is shown.

3. Use slide to increase or decrease default oven

temperature.

4. Save and go back or Save & Close.

The oven temperature may be increased as much as

+35°F (+19°C) or decreased -35°F (-19°C) from the facto-

ry calibrated settings.

NOTE

These temperature options are also available in

Custom Preheat menu on the main screen

1. Choose brightness and Save & Close.

Language

1. Select desired language.

2. Save & Close.

Favorites

Scroll to Favorites and touch.

• Quick Start Options > Oven 350°F (can

change the default when Quick Start is

selected)

1. Change temperature if desired.

2. Save.

• Temperature Options > Adjust Custom Preheat

default.

1. 325°F / 163°C

2. 375°F / 191°C

3. 400°F / 204°C

Cooking Tips

You can switch whether cooking tips are displayed

or not by choosing On or O .

BEFORE SETTING OVEN CONTROLS

Sabbath Mode

1. Scroll to Sabbath Mode.

2. Read and follow all instructions to set and

when ﬁ nished cancel. See “Setting the Sabbath

Feature for the

Jewish Sabbath and Holidays

(some models)” on page 46 for complete

details on how Sabbath mode works with your

oven controls.

Factory Reset

1. Scroll to Factory Reset and touch

2. Follow screen prompts

Note: Your appliance was set with predetermined

(default) oven control settings. Over time, users

may have made changes to these settings. The fol-

lowing options may have been modiﬁ ed since the

appliance was new:

• 12 or 24 hr display mode

• Screen Brightness

• Language

• Favorites

• Show Clock

• All Food Probe settings

• Continuous bake or 12 hour energy savings

mode

• Silent or audible control

• Oven temperature display (Fahrenheit or Cel-

sius)

• Oven temperature adjustments (UPO)

If Reset is touched all the settings will return to

default.

3. Are you sure?

4. Reset.

5. OKAY

BEFORE SETTING OVEN CONTROLS

Food Probe

Food probe options can be found in the Settings

menu and the Oven Modes menu. Select Food

Probe from the Settings menu to select whether

the oven turns o or stays on when the speciﬁ ed

temperature is reached during cooking.

1. Scroll to Food Probe and touch.

2. Follow instructions on the display.

Lock Screen

As a safety measure the oven doors and controls

can be locked. Follow screen directions to lock and

unlock.

From the Settings Menu, Select Lock Screen, then

touch and hold LOCK for 3 seconds.

When the doors and controls are locked the screen

will show the time of day, a note that the oven is

locked, and an UNLOCK key. Once the controls and

door are locked, there is no access to any cooking

functions. This ensures that the oven will remain

locked and safe.

NOTE

For setting the oven to use the food probe, see

“Cooking with Food Probe” on page 44.

To unlock the oven door, press the UNLOCK key,

Once the controls and door are locked, there is no

access to any cooking functions.

To unlock the oven door and control, press UN-

LOCK and follow directions on the screen. You will

be shown a code to use for unlocking the doors

and controls.

About the Appliance

1. Scroll to About the Appliance and touch.

2. Touch headings to see information.

Important information about the appliance such as

the the software version number and contact infor-

mation for support is listed here.

SETTING OVEN CONTROLS

Table 1: Minimum and maximum control settings

Feature Mode Min Temp/

Time

Max Temp/

Time

Preheat

170°F (77°C) 550°F (288°C)

Bake 170°F (77°C) 550°F (288°C)

Broil 400°F (205°C) 550°F (288°C)

Air Fry 170°F (77°C) 550°F (288°C)

Sous Vide 100°F (38°C) 205°F (94°C)

Steam

Bake

170°F (77°C) 550°F (288°C)

Steam

Roast

170°F (77°C) 550°F (288°C)

Conv Bake 170°F (77°C) 550°F (288°C)

Conv

Roast

170°F (77°C) 550°F (288°C)

Food

Probe

140°F (60°C) 210°F (99°C)

Keep

Warm

140°F (60°C) 200°F (93°C)

Bread

Proof

100°F (38°C) 11:59 Hr./Min

Dehydrate 95°F (35°C) 170°F (77°C)

Timer 0:01 Min 11:59 Hr./Min.

Clock Time 12 Hr.

24 Hr

1:00 Hr./Min.

0:00 Min

11:59 Hr./Min.

23:59 Hr./Min.

Delay Start 0:01 Min. 1:00 Hr./Min.

Cook Time 12 Hr.

24 Hr

0:01 Min

11:59 Hr./Min.

Self clean 2 hours 4 hours

ON / OFF

When ON/OFF is pressed, the display opens to the

Quick Start screen.

NOTE

In addition to ON/OFF, touching the screen will

also activate the display.

BACK

Pressing the Back key will return to the previous

screen without implementing any changes you may

have selected.

TIMER

Pressing Timer will access the timer function. The

timer will count down the amount of time you

specify, and a tone will sound when the timer

reaches zero. You can set a timer from 1 minute to

11 hours and 59 minutes.

Enter the desired time and press START. While

the timer is running, you can pause or cancel the

countdown. You can also add or subtract time by

pressing + or -.

If the oven is on when ON/OFF is pressed, it will

turn o completely, canceling any functions that

are running at the time.

LIGHT

Press the Light key to turn the oven light on or o .

SETTING OVEN CONTROLS

Use the scroll bar to ﬁ nd your oven mode as shown

in the oven mode table on the right. When you

select a cooking mode simply follow the tips for

setting the particular mode.

Important: Valuable tips to help you get the best

results are included in the display and also can be

found in this Use & Care Manual.

To select other cooking options, touch

Oven Modes and scroll to the desired fea-

ture:

Quick Start

When ON/OFF is pressed the display opens to the

Quick Start screen.

From the Quick Start screen, you can immediately

start the Bake function by pressing START. You can

adjust the temperature by pressing + or -.

Modes

• Bake (page 21)

• Convection Bake (page 23)

• Air Fry (page 24)

• No Preheat (page 25)

• Slow Cook

• Air Sous Vide (page 26)

• Dehydrate (page 29)

• Bread Proof (page 29)

• Slow Cook (page 30)

• Convection Roast (page 30)

• Broil (page 32)

• Multi-Rack (page 34)

• Steam Bake (page 35)

• Steam Roast (page 36)

• Keep Warm (page 36)

• Delay Start (page 37)

• Self Clean (page 38)

• Steam Clean (page 41)

• Food Probe (page 42)

SETTING OVEN CONTROLS

Setting Bake

Bake uses heat that rises from the oven bottom for

best baking results.

A reminder tone will sound indicating when the set

bake temperature is reached and to place the food

in the oven.

Bake may be set for any oven temperature be-

tween 170°F (77°C) to 550°F (288°C).

Baking Tips

• Fully preheat the oven before baking items like

cookies, cakes, biscuits and breads.

• For all baking except layer cakes, pans should

be pulled to the front of the rack. Place layer

cake pans as shown.

• Use the convection bake function for best re-

sults when baking cookies or cakes on multiple

racks.

• For best results when baking layer cakes using

two oven racks, place racks in positions 2 (ﬂ at)

and 5 (glide) and place pans centered on each

rack.

• When using any single rack for baking cookies,

cakes, biscuits, or mu ns use rack position 3.

• Allow at least 2 inches (5 cm) of space between

bakeware for proper air circulation.

• Leave oven lights o while baking.

CAUTION

Always use pot holders or oven mitts when using

the oven. When cooking the oven interior, oven

racks, and cooktop will become very hot which

can cause burns.

To set Bake

1. Press ON/OFF key.

2. Touch Oven Modes and touch Bake. The de-

fault temperature 350°F will show in the dis-

play. You can also use the controls on the Quick

Start screen.

3. To set the temperature to 375, use the num-

bered keys to program the new temperature of

375 and touch START.

4. The screen shows the current temperature and

a Cook Time button.

5. Touch Cook Time to set a cooking time if need-

ed.

NOTE: If a cook time is set the oven will turn o

automatically when the time expires.

6. Touch START.

7. When cooking has ended, O will be in display.

8. Press ON/OFF to return display to show the

time of day.

To cancel cooking anytime touch CANCEL.

Press ON/OFF to turn o the oven and show time

of day in the display.

To cancel cooking anytime touch CANCEL.

SETTING OVEN CONTROLS

Setting Cook Time

Use Cook Time to set the amount of time need-

ed for most oven functions. The oven will turn on

immediately (or after a speciﬁ ed delay) and stop

automatically after the set cook time ends.

In most cases you will see a cooking tip suggesting

to set Cook Time after the oven is preheated.

When the programmed cook time ends:

• O will appear in the display window

• an alert tone will sound

• the oven will turn o automatically

The O message and an OKAY button will display

until OKAY is touched.

NOTE: The maximum cook time setting is 11 hours

and 59 minutes unless the oven is set for continu-

ous cooking.

To change the oven temperature or cook time

after baking has started:

• Touch + or - on either side of the set tempera-

ture.

• Touch TEMP to access the keypad.

SETTING OVEN CONTROLS

Convection Bake

Convection Bake uses a fan to circulate the oven’s

heat uniformly around the oven. This improved

heat distribution allows for even cooking and

browning results. Heated air ﬂ ows around the food

from all sides.

Convection bake may be set for any oven tempera-

ture between 170°F (77°C) and 550°F (288°C).

Beneﬁ ts of convection cooking include:

• Multiple rack baking.

Convection baking tips:

• Use Convection Bake for best results when

baking cookies and cakes on 2 racks.

• For best results it is recommended to preheat

the oven before baking items like cookies, bis-

cuits and breads and move pans to front of the

racks.

• If your recipe is not written for convection bak-

ing, reduce the oven temperature by 25° or use

Convection Convert option.

• No special pans or bakeware required.

• For cookies use the following racks:

• Single rack baking use 3 (ﬂ at rack).

• Two rack baking use 2 (ﬂ at) and 5 (glide).

• For baking cakes use the following rack posi-

tions and place bakeware as shown in Figure 4.

In upper rack use position 4 (glide) or 5 (ﬂ at).

• Cookies and biscuits should be baked on pans

with no sides or very low side to allow heated

air to circulate around the food. Food items

baked on pans with a dark ﬁ nish will cook fast-

er.

• Leave oven lights o while baking.

Convection Convert

Convection Convert automatically reduces the

oven temperature from what is speciﬁ ed in most

baking recipes to compensate for the increased

cooking e ciency of convection baking.

To set convection bake with a default oven set

temperature of 325°F (163°C):

1. Select Oven Mode and scroll to Convection

Bake

2. Touch Convection Bake: Default oven temp of

325° appears.

3. An option for Convection Convert is visible on

the screen. Using it will lower the oven tem-

perature 25° to account for the increased e -

ciency of convection. If used, Convection Con-

vert must be selected befor.e pressing Start.

4. Touch START:

5. Option to set Cook Time.

6. Touch START.

7. Oven will turn o when Cook Time is complete.

8. Cooking has ended and O will be in display.

9. Press ON/OFF to return display to show the

time of day.

Figure 3: Pan positions for best results when bak-

ing cakes on two racks.

SETTING OVEN CONTROLS

Air Fry

The Air Fry feature works best for single rack bak-

ing with packaged and convenience foods. It works

well with most recipes and can be programmed for

temperatures between 170°F and 550°F. Follow the

recipe or package directions for food preparation

quantity, time, and temperature.

Important:

• Food should be arranged in single layers on the

air fry tray and placed on rack position 3 for

best results.

• When using the Air Fry tray, place a large cook-

ie sheet on rack position 1 to catch any crumbs

or drippings.

• Leave oven light o when baking.

• Food may need to be removed early and

should be checked at minimum recommended

bake time. However, frozen dense foods and

items with cook times less than 15 minutes may

require additional time.

To set the Air Fry function:

1. Arrange food on rack as suggested.

2. Select Air Fry from Oven Modes.

3. Enter the suggested temperature for particular

food. Touch START.

4. Press START. When preheat tone sounds place

the tray on rack position 3 and to prevent

smoke, place a baking sheet on rack position 1

below the Air Fry Tray.

5. If setting a Cook Time, set after the oven is

preheated. Cook time turns o Air Fry when

time is

ﬁ nished. NOTE: Setting the timer for the min-

imum suggested time after preheat is a good

option and checking food for doneness.

Food Type Quantity (oz.) Temperature Cook Time (mins)

Frozen Tater Tots 48 450°F - 232°C 29-33

Frozen Golden Fries 48 425°F - 218°C 25-35

Frozen Chicken Nuggets 48 400°F - 205°C 13-15

Frozen Crispy Chicken Strips 48 400°F - 205°C 20-22

Frozen Hot Wings Bone-In 48 450°F - 232°C 25-28

Frozen Chicken Wings 48 375°F - 190°C 60-65

Fresh Chicken Wings 48 450°F - 232°C 30-40

Table 2: Air Fry Table

6. When cook time ends O will be in display.

7. Press ON/OFF to return display to show the

time of day.

Figure 4: Air Fry Tray

Frigidaire o ers an optional Air Fry Tray speciﬁ cal-

ly designed to deliver superior performance.

Some Beneﬁ ts of the Optional Air Fry Tray:

• Tray optimized for oven space.

• Fits in the dishwasher for easy clean up.

• Higher yield than countertop models.

• Frees up countertop space.

• Compatible with convection ovens.

• The optional Air Fry tray may be purchased

from www.frigidaire.com.

SETTING OVEN CONTROLS

No Preheat

No Preheat is available for single rack baking with

packaged and convenience foods and can be used

with regular recipes also. No Preheat may be used

with temperatures between 170°F and 550°F.

Follow the recipe or package directions for food

preparation time and temperature.

During No Preheat function, the oven elements will

cycle on and o . The convection fan will turn on

and stay on until No Preheat is canceled. Depend-

ing on your preference for doneness cooking times

may vary. Watch food closely.

Important:

• Always place food on rack position 3.

• Place the food with the pan or bakeware to the

front of the oven rack.

• When using No Preheat, use bakeware with

low or no sides. This allows the air to circulate

around the food evenly.

• Leave oven light o when baking.

• Food that comes in strips, such as ﬁ sh sticks

and chicken tenders, should be placed on the

pan with the ends pointing to the sides of the

oven. Follow the package directions for food

preparation time and temperature.

• Food may need to be removed early and

should be checked at minimum recommended

cook time.

• No Preheat works best when cooking foods

longer than 10 minutes. If directions call for a

shorter cooking time, a few extra minutes may

be required for optimal cooking results.

• Do not open the oven door often. Opening the

door will reduce the temperature in the oven

and may increase cook time.

• Leave oven lights o while cooking.

To set the no preheat temperature for 350°F:

1. Arrange the interior oven racks.

2. Press ON/OFF key.

3. Touch Oven Modes and scroll to No Preheat.

4. Follow No Preheat tips and set temperature or

use 350°F (default).

5. Touch START.

CAUTION

Always use pot holders or oven mitts when using

the oven. When cooking the oven interior, oven

racks, and cooktop will become very hot which

can cause burns.

6. Set Cook Time if needed.

7. Touch START.

NOTE: If a cook time is set the oven will turn o

automatically when the time expires. Foods with a

cook time under 10 minutes may need extra time.

8. When cooking has ended, O will be in display.

9. Press ON/OFF to return display to show the

time of day.

To cancel cooking anytime touch CANCEL.

SETTING OVEN CONTROLS

Air Sous Vide

Air Sous Vide is ideal for cooking meats to achieve

tenderness without overcooking.

How Sous Vide Works

Sous vide is a French phrase meaning “under vacu-

um”. In sous vide cooking, food is vacuum-sealed in

plastic pouches, which are then placed in a cooking

medium of hot water or air.

Your appliance uses hot air circulating around

sealed pouches to cook food slowly at relatively

low temperatures: 100°F to 205°F (38°C to 94°C).

Sous vide cooking is not fast, but with a little plan-

ning, it can be very easy.

Advantages of Sous Vide

• Food does not lose ﬂ avor or aroma due to

evaporation.

• Vitamins and minerals do not escape during

cooking.

• The low cooking temperature leaves meat and

ﬁ sh more tender.

• Less spice is needed, as food keeps more of its

natural ﬂ avor.

• The low cooking temperature greatly reduces

the risk of overcooking. The food never gets

hotter than the intended serving temperature.

• Timing is less critical. If di erent dishes are ﬁ n-

ishing at di erent times, food that has reached

serving temperature can wait, since it stays at

serving temperature in the cooking medium.

Food Safety

Because sous vide cooks at relatively low tempera-

tures, safe food handling is especially important.:

• Always keep raw food in safe conditions before

you start cooking.

• Clean the raw food before you start cooking.

• Use Table 1, “Recommended Sous Vide Cook

Settings,” to ﬁ nd the recommended cooking

time and temperature for the food.

• Only use temperatures below 140°F (60°C) to

cook foods that can be safely eaten raw.

• Food should be between 34°F and 37°F (nor-

mal refrigerator temperatures) when preparing

to place food in sous vide vacuum pouch.

• Sous vide dishes are best served immediately

after cooking. If food is not served immediately,

use an ice bath to chill it quickly and then keep

it refrigerated for up to 3 days.

• Do not use sous vide to reheat leftovers.

• Do not allow raw food to contact cooked food

during preparation. Do not use the same tools

on di erent food items without washing them.

• If the recipe includes raw eggs, keep the whites

and yolks from touching the outsides of the

shells.

• Blanching in boiling water or searing in a pan

before sous vide cooking can destroy surface

bacteria to improve food safety.

• Do not use Delay Start with the Sous Vide func-

tion.

• Do not use a meat probe with the Sous Vide

function. Food needs to be sealed air-tight in a

pouch for sous vide cooking.

SETTING OVEN CONTROLS

Vacuum Sealing

Sous vide cooking in your oven requires a vacuum

sealer and vacuum pouches. The pouch needs to

be sealed so no air or liquid can leak out. A pouch

that leaks will produce poor cooking results and

may produce smoke and residue that can burn

during future cooking or when using self-clean.

Follow the instructions that come with your sealer

and pouches.

• Use pouches that are speciﬁ ed for your sealer

and for sous vide cooking.

• Do not reuse vacuum pouches.

• Put food in one layer in the pouch for even

cooking.

• It is recommended to use one food portion per

vacuum pouch.

• For most sous vide cooking, use the highest

vacuum setting for best cooking results.

• Make sure that the closure of the pouch is clean

to get a good seal. If cooking at higher tem-

peratures (above 160º F / 71º C), double-seal

the pouch.

• Vacuum pouches are solely for sous vide cook-

ing and should not be used for regular baking

or broiling.

Sous Vide Cooking

1. Prepare

• Start with the freshest, highest quality food

possible.

• Clean and cut the ingredients.

2. Package

• Place the ingredients in the plastic pouch for

your vacuum sealer. Add seasonings for cook-

ing.

• Note: If cooking multiple items at once, you

may want to write the contents on the outside

of the pouches before ﬁ lling and sealing them.

• Vacuum seal the pouch, removing as much air

as possible. Verify that you have achieved an

air-tight seal.

• If not cooking immediately, store the pouch in a

refrigerator until ready to cook.

To cook Air Sous Vide:

1. Touch Oven Modes and scroll to Slow Cook,

then choose Air Sous Vide from the sub-menu.

2. Touch Air Sous Vide: display shows 130°F

(54°C) setting as default.

IMPORTANT

The U.S. Department of Agriculture states, “Rare

fresh beef is popular, but you should know that

cooking it to only 140°F (60°C) means some food

poisoning organisms may survive.” (Source: Safe

Food Book, Your Kitchen Guide, USDA) The lowest

temperature recommended by the USDA is 145°F

(63°C) for medium rare fresh beef. For beef medi-

um 160°F, well done 170°F (77°C). Visit the USDA

Food Safety and Inspection website at www.fsis.

usda.gov.

CAUTION

Even though sous vide cooks at relatively low

temperatures, use care when handling the pouch

and its contents, which will be hot to the touch.

Only use temperatures below 140°F (60°C) for

cooking foods that can be safely eaten raw.

3. Set desired temperature.

4. Touch START.

IMPORTANT: Since sous vide cooking allows

for a suggested minimum cooking time and a

target time, it is recommended to set the timer

to at least the minimum time or to any time

up to the target suggested time. With sous

vide cooking there is a maximum cooking time

which allows the user more ﬂ exibility when

cooking with no speciﬁ c end time.

Note: Use the settings recommended for the

type of food in Table 3 on page 28.

5. Finish

• Open the plastic pouch and remove the food.

• You may ﬁ nish the food with a ﬁ nal searing or

grilling to achieve a nice crust and roast ﬂ avor.

• Add ﬁ nal seasonings or sauces if needed.

• Serve.

SETTING OVEN CONTROLS

Food Doneness Temperature Cooking Time

Minimum Target Maximum

Beef

Steak Rare 130º F / 54º-55º C 2 hours 3 hours 4 hours

Steak Medium Rare 135º F / 57º-58º C 2 hours 3 hours 4 hours

Steak Medium 145º F / 62º-63º C 2 hours 3 hours 4 hours

Steak Medium Well 150º F / 65º-66º C 2 hours 3 hours 4 hours

Steak Well 160º F / 71º-72º C 2 hours 3 hours 4 hours

Roast Rare 135º F / 57º-58º C 6 hours 7 hours 16 hours

Roast Medium Rare 140º F / 60º C 6 hours 7 hours 16 hours

Roast Medium 150º F / 65º-66º C 6 hours 7 hours 16 hours

Roast Medium Well 155º F / 68º-69º C 6 hours 7 hours 16 hours

Roast Well 160º F / 71º-72º C 6 hours 7 hours 16 hours

Chuck/Brisket

Rare 140º F / 60º C 20 hours 24 hours 48 hours

Chuck/Brisket

Medium Rare 150º F / 65º-66º C 20 hours 24 hours 48 hours

Chuck/Brisket

Well 180º F / 82º-83º C 20 hours 24 hours 48 hours

Pork

Chop Medium 150º F / 65º-66º C 2 hours 3 hours 4 hours

Chop Well 160º F / 71º-72º C 2 hours 3 hours 4 hours

Roast Medium 150º F / 65º-66º C 2 hours 3 hours 4 hours

Roast Well 180º F / 82º-83º C 2 hours 3 hours 4 hours

Shoulder/Belly Medium 150º F / 65º-66º C 10 hours 24 hours 48 hours

Shoulder/Belly Well 180º F / 82º-83º C 10 hours 24 hours 48 hours

Chicken

Parts Tender 170º F / 76º-77º C 2 hours 2-1/2 hours 4 hours

Fish

Steak Tender 105º F / 40º-41º C 1 hour 1-11/2 hours 2 hours

Steak Flaky 125º F / 51º-52º C 1 hour 1-11/2 hours 2 hours

Steak Well 145º F / 62º-63º C 1 hour 2 hours 2 hours

Fillet Tender 105º F / 40º-41º C 45 mins 1 hour 1 1/2 hours

Fillet Flaky 125º F / 51º-52º C 45 mins 1 hour 1 1/2 hours

Fillet Well 145º F / 62º-63º C 45 mins 1 hour 1 1/2 hours

Vegetables

Squash Cubes 180º F / 82º-83º C 1 hour

1 1/2 hours

4 hours

Roots Sliced/Cubes 180º F / 82º-83º C 1 hour 1 1/2 hours 4 hours

Potatoes Sliced/Cubes 200º F / 93º-94º C 1 hour 1 1/2 hours 4 hours

Fruits

Warm/Ripe Sliced/Cubes 155º F / 68º-69º C 45mins 105 mins 2 1/2 hours

Soft Purees 180º F / 82º-83º C 15 mins 30 mins 90 minutes

Steak thickness based on 1.5”. Thicker cuts may require longer times.

Table 3: Sous Vide Table

SETTING OVEN CONTROLS

Dehydrate

For best results when dehydrating food use the Air

Fry tray which allows air to circulate all around the

food for faster preservation.

Tips

• Always use clean equipment and utensils.

• Keep meat and poultry refrigerated -- 40°F

(4°C) or slightly below -- before dehydrating.

• Cut food in evenly sized pieces. Slices should

be even and ¼ to ½ inch thick. This will ensure

all pieces are dehydrated at same time.

• Use good quality fruits, vegetables, and meats.

Overripe or bruised fruits and vegetables may

turn black while dehydrating.

• Use lean cuts of meat or trim o excess fat.

• Use a paper towel to dry meat before dehydrat-

ing.

• Store dehydrated foods in airtight containers.

If moisture appears in containers, the food was

not dehydrated properly.

• Follow USDA recommendation when dehydrat-

ing.

To set Dehydrate:

1. Arrange food in a single layer on the Air Fry

tray.

2. Touch Oven Modes and scroll to Slow Cook,

then choose Dehydrate from the sub-menu.

3. Set dehydrate temperature (between 95°F

-170°F).

4. Touch START.

5. Press ON/OFF to end cooking and return dis-

play to show the time of day.

NOTE

Check food for doneness. If any moisture is pres-

ent, allow food to dehydrate longer.

Bread Proof

Bread prooﬁ ng creates the best conditions for

yeast to multiply and cause your dough to rise.

1. Touch Oven Modes and scroll to Slow Cook,

then choose Bread Proof from the sub-menu.

2. Touch Bread Proof: Shows Bread Proof 100°F

(38°C).

3. Touch START.

NOTE

Check often to prevent over-prooﬁ ng.

Table 4: Dehydration Temp and Time Suggestions

Food Temperature Hours Food Temperature Hours

Herbs, ﬂ owers 95°F - 35°C 6-10 Citrus Peel 8 – 15 hours 135°F - 57°C 8-15

Vegetables

Tomatoes

Peppers

Mushrooms

125°F - 52°C

8–20

6-12

Fruit

Apples

Bananas

Strawberries

Peaches

145°F - 63°C

5-7

8-20

12-18

Meat 165°F - 74°C 6-18 Fish 145°F - 63°C 8-12

Root Vegetables

Carrots

Potatoes

165°F - 74°C

6-10

10-15

Fruit Rolls/Leather 165°F - 74°C 8-18

Nuts and Seeds 150°F - 66°C 8-20

SETTING OVEN CONTROLS

Convection Roast

Convection roast combines a cook cycle with the

convection fan and elements to rapidly roast meats

and poultry. Heated air circulates around the meat

from all sides, sealing in juices and ﬂ avors. Meats

cooked with this feature are crispy and brown on

the outside while staying moist inside.

To use convection roast at a temperature of

350°F (177°C):

1. Touch Oven Mode and scroll to Convection

Roast.

2. Touch Convection Roast.

3. Set desired temperature or use default of 350°.

4. Touch START.

5. Option to set Cook Time.

6. Touch START. Preheating the oven is not nec-

essary.

7. When cooking is completed or to cancel

Convection Roast press ON/OFF.

WARNING

Should an oven ﬁ re occur, close the oven door

and turn the oven o . If the ﬁ re continues, use a

ﬁ re extinguisher. Do not put water or ﬂ our on the

ﬁ re. Flour may be explosive and water can cause

a grease ﬁ re to spread and cause personal injury.

CAUTION

Always use pot holders or oven mitts when using

the oven. When cooking, the oven interior, oven

racks, and cooktop will become very hot which

can cause burns.

Figure 6: Convection roasting on lower oven racks

Slow Cook

Use Slow Cook for foods that will cook or braise at

low temperature for a long period of time.

For best results when using Slow Cook:

• Completely thaw all frozen foods before cook-

ing.

• When using a single oven rack, place in oven

rack position 2 or 3. Position racks to accom-

modate the size of various bakeware when

cooking multiple food items.

• Do not open the oven door often or leave the

door open when checking foods. If the oven

heat escapes often, the Slow Cook time may

need to be extended.

• Cover to keep foods moist or use a loose or

vented type cover to allow foods to turn crisp

or brown.

• Roasts may be left uncovered so browning can

occur. Cook times will vary depending on the

weight, fat content, bone, and the shape of the

roast. Preheating the oven will not be necessary

when using the Slow Cook feature.

• Add any cream or cheese sauces during the last

hour.

Slow cooking meats may result in the outside of

the meat turning dark; this is normal.

To set Slow Cook:

1. Touch Oven Modes and scroll to Slow Cook,

then choose Slow Cook from the sub-menu.

2. The display shows 175°F (79°C) setting as

default. Use the numbered keys to program a

di erent temperature if desired. Touch START.

3. The screen shows the current temperature and

a Cook Time button.

4. Touch Cook Time to set a cooking time if need-

ed.

NOTE: If a cook time is set, the oven will turn

o automatically when the time expires.

5. Touch START.

6. When cooking has ended, O will be in display.

Press OK to return to the start screen.

Press ON/OFF to turn o the oven and show time

of day in the display.

To cancel cooking at any time, touch CANCEL.

SETTING OVEN CONTROLS

Table 5: Convection Roasting recommendations

Meat Weight Oven Temp Internal Temp Mins per

Beef Standing rib roast* 4 to 6 lb. 350°F (177ºC) *160ºF (71ºC) 25-30

Rib eye roast* 4 to 6 lb. 350°F (177ºC) *160ºF (71ºC) 25-30

Tenderloin roast 2 to 3 lb. 400°F (204ºC) *160ºF (71ºC) 15-25

Poul-

try

Turkey whole** 12 to 16 lb. 325°F (163ºC) 180°F (82ºC) 8-10

Turkey whole** 16 to 20 lb 325°F (163ºC) 180°F (82ºC) 10-15

Turkey whole** 20 to 24

lb.

325°F (163ºC) 180°F (82ºC) 12-16

Chicken 3 to 4 lb. 350°F-375°F (177ºC-

191ºC)*

180°F (82ºC) 12-16

Pork Ham roast, fresh 4 to 6 lb. 325°F (163ºC) 160°F (71ºC) 30-40

Shoulder blade

roast

4 to 6 lb. 325°F (163ºC) 160°F (71ºC) 20-30

Loin 3 to 4 lb. 325°F (163ºC) 160°F (71ºC) 20-25

Pre-cooked ham 5 to 7 lb. 325°F (163ºC) 160°F (71ºC) 30-40

* The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cook-

ing it to only 140°F (60°C) means some food poisoning organisms may survive.” (Source: Safe Food

Book, Your Kitchen Guide) The lowest temperature recommended by the USDA is 145°F (63°C) for medi-

um rare fresh beef. For well done 170°F (77ºC)** Stu ed turkey requires additional roasting time. Shield

legs and breast with foil to prevent over browning and drying of the skin.

Convection Roasting tips:

• Preheating for convection roast is not necessary for most meats and poultry.

• Arrange oven racks so meat and poultry are on the lowest rack of the oven.

• Since convection roast cooks faster, may be able to reduce cook times as much as 25% from the rec-

ommended time of your recipe (check the food at this time). Then if needed, increase cook time until

the desired doneness is obtained.

• Do not cover foods when dry roasting - covering will prevent the meat from browning properly.

• When cooking meats use the broiler pan and insert. The broiler pan will catch grease spills and the

insert helps prevent grease splatters.

SETTING OVEN CONTROLS

Setting Broil

Use the broil function to cook foods that require

direct exposure to radiant heat for optimum

browning results. Broiling may produce smoke. If

smoke is excessive, place food further away from

the heating element.

The broil feature preset to 550°F. Broil may be set

at any temperature between 400°F (205°C) and

550°F (288°C).

CAUTION

Always use pot holders or oven mitts when using

the oven. When cooking, the oven interior, oven

racks, and cooktop will become very hot which

can cause burns.

WARNING

Should an oven ﬁ re occur, close the oven door

and turn the oven o . If the ﬁ re continues, use a

ﬁ re extinguisher. Do not put water or ﬂ our on the

ﬁ re. Flour may be explosive and water can cause

a grease ﬁ re to spread and cause personal injury.

IMPORTANT

Broiler pans and inserts allow the grease to drain

away from the high heat of the broiler. Do not

use the pan without the insert. Do not cover the

insert with foil – the exposed grease could ignite.

To set broil with the default broil oven tempera-

ture of 550°F (288°C):

1. Arrange the oven racks when cool. For opti-

mum browning results, preheat oven for 2 min-

utes before adding food.

2. Select Oven Mode and scroll to Broil.

3. Default 550° appears.

4. If lower broil temperature is needed use keypad

to select between 400° and 550°.

5. Press START. Broil with oven door closed.

6. Broil on one side until food is browned; turn

and broil other side until done to your satisfac-

tion.

7. When ﬁ nished broiling, press ON/OFF.

SETTING OVEN CONTROLS

Table 6: Broil recommendations

Food item Rack

Posi-

tion

Temp Cook time in

minutes

Internal

Tempera-

ture

Doneness

1st side 2nd side

Steak 1” thick 5 550°F

(288°C)

4:00 4:00 140ºF (60ºC) Rare**

Steak 1” thick 5 550°F

(288°C)

6:00 4:00 145°F (63°C) Medium

Steak 1” thick 5 550°F

(288°C)

7:00 5:00 160ºF (71ºC) Medi-

um-well

Steak 1” thick 5 550°F

(288°C)

8:00 6:00 170°F (77ºC) Well

Pork Chops 3/4

“thick

5 550°F

(288°C)

12:00 10:00 170°F (77ºC) Well

Chicken - Bone In 5 450°F

(232°C)

20:00 10:00 170°F (77ºC) Well

Chicken Boneless 5 450°F

(232°C)

8:00 6:00 170°F (77ºC) Well

Fish 5 550°F

(288°C)

as directed 170°F (77ºC) Well

Shrimp 5 550°F

(288°C)

as directed 170°F (77ºC) Well

Hamburger 1” thick 5 550°F

(288°C)

9:00 7:00 145ºF (63ºC) Medium

Hamburger 1” thick 5 550°F

(288°C)

10:00 8:00 170°F (77ºC) Well

The U.S. Department of Agriculture states, **Rare fresh beef is popular, but you should know that cook-

ing it to only 140°F (60°C) means some food poisoning organisms may survive.” (Source: Safe Food

Book, Your Kitchen Guide, USDA Rev. June 1985.) The lowest temperature recommended by the USDA

is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC). All cook times shown are after 2

minutes of preheating.

Important notes:

• Always arrange oven racks when the oven is cool.

• For best results when broiling, use a broil pan with broil pan insert designed to drain the fat from the

food and help avoid spatter and reduce smoking.

• When broiling, always pull the oven rack out to the stop position before turning or removing food.

SETTING OVEN CONTROLS

Multi-Racks

Multi-Rack is for baking on up to two racks while

following recommended time and temperature. The

oven will make adjustments for best results.

IMPORTANT: Be sure to use suggested rack posi-

tions before setting oven.

To use Multi-Rack:

1. Arrange the oven racks when cool.

2. Select Oven Mode and scroll to Multi Racks.

3. Touch Multi Racks.

4. Default 350° appears. Set another temperature

if desired.

5. Touch START.

6. Set Cook Time if needed.

7. Press START.

8. When Cook Time ends the oven turns o auto-

matically.

9. Cooking has ended and O will be in display.

10. Press ON/OFF to return display to show the

time of day.

• Follow recipe for time and temp and the oven

will make needed adjustments for best perfor-

mance.

• Fully preheat the oven for best results.

• Pans and pizzas should be pulled to the front of

the rack.

• Allow at least 2 inches (5 cm) of space between

bakeware for proper air circulation.

• Leave oven lights o while baking.

• Use ﬂ at rack in position 1 and glide rack in posi-

tion 4.

SETTING OVEN CONTROLS

Steam Bake

Steam creates the best conditions for baking bread

on a single rack. Baked goods will have improved

browning and texture and is recommended for

baking moist and ﬂ avorful breads and pastries such

as baguettes and croissants.

Use ﬂ at rack in position 3 for best results for Steam

Bake. Pans should be pulled to the front of the

rack.

To set Steam Bake:

1. Select Oven Modes and scroll to Steam Bake.

2. Add 2-

cups of water to oven bottom as di-

rected.

3. Touch NEXT and follow Steam Bake instruction

for setting temperature.

4. Touch START.

5. Set Cook Time. (Suggests waiting to set Cook

Time until oven preheats.)

6. When Cook Time ends oven turns o

automatically.

7. Cooking has ended and O will be in display.

8. Press ON/OFF to return to show the time of

day.

Cooking with Steam

Note: More moisture will be present than during

conventional baking or roasting. Moisture could

condense on the handle or in the door, and de-

pending on the conditions in your kitchen possibly

drip onto the ﬂ oor.

Steam Cooking Tips:

Oven Positioning

• Use ﬂ at rack in the position in the oven for

most foods for Steam Roast.

• Lowest position for poultry.

Preparing

• Use 2-

cups of water for steam bake and

steam roast. If steam functions are frequently

used, use distilled water.

• Using water container, pour water slowly onto

the bottom of oven cavity while still cool.

• Never add water if the oven is warm.

• Never add water during a Steam Bake or Steam

Roast cycle.

While in Use

• When using Steam, follow the recipe for pre-

heating, cook time, and cook temperature. If

the original recipe did not use steam, reduce

the temperature by 25°F (14°C), but not below

325°F (163°C).

• Always start with a cold oven.

• Preheating is not necessary when using steam

roast.

Cleaning

• With a paper towel lightly soaked in distilled

white vinegar, wipe out bottom of oven cavity

after the oven is cooled or before each use.

• Use the self clean function to clean heavily

soiled areas.

• If residue remains after self clean, pour a thin

layer of distilled white vinegar onto the bottom

of the oven cavity. Allow to sit for 30 minutes.

Wipe out vinegar.

IMPORTANT

Stand to the side of the oven when opening to

allow any steam to escape.

NOTE

The cooling fan will run on high during steam

cooking.

CAUTION

Do not use Steam Bake for cooking at tempera-

tures below 325°F (163°C).

SETTING OVEN CONTROLS

Steam Roast

Steam creates the best conditions for roasting pro-

teins. Meats will be crisp outside and juicy inside.

Steam Roast is recommended for meat or poultry.

Use ﬂ at rack in position 1 for best results for Steam

Bake.

To set Steam Roast:

1. Select Oven Modes and scroll to Steam Roast.

2. Add 2-

cups of water to the bottom of the

oven as directed.

3. Touch NEXT and follow Steam Roast instruction

for setting temperature.

4. Touch START.

5. When Cook Time ends oven turns o

automatically.

6. Cooking has ended and O will be in display.

7. Press ON/OFF to return display to show the

time of day.

IMPORTANT

Stand to the side of the oven when opening to

allow any steam to escape.

Keep Warm

Keep Warm should only be used with foods that

are already at serving temperatures. Keep warm

will keep cooked foods warm and ready for serving

after cooking has ﬁ nished.

Keep warm will keep the oven temperature at 140°

F - 200° F (60°C - 93°C).

To set Keep Warm:

1. If needed, arrange oven racks and place cooked

food in oven.

2. Press Oven Modes and scroll to Keep Warm.

3. Touch Keep Warm.

4. Set desired temperature.

5. Press START.

6. Keep Warm will turn o when canceled.

CAUTION

Do not use Steam Roast for cooking at tempera-

tures below 325°F (163°C).

NOTE

The cooling fan will run on high during steam

cooking.

SETTING OVEN CONTROLS

Setting Delay Start

Delay Start allows a delayed starting time only for

Bake, Convection Bake, No Preheat, Convection

Roast, Steam Roast, Steam Clean, and Self Clean.

Prior to setting a delay start, be sure the time of

day is set correctly. The maximum delay for a Delay

Start is one hour (12 hours for Self Clean or Steam

Clean).

1. Press ON/OFF key and touch Oven Modes.

WARNING

Food Poisoning Hazard. Do not let food sit for

more than one hour before or after cooking. Do-

ing so can result in food poisoning or sickness.

When the Delay Start time is reached, the oven will

turn on and begin cooking. The screen will show

the oven temperature.

When Cook Time (if used) ends, Cooking is over

and O and OKAY will appear in the display win-

dow, and the oven will shut o automatically.

The oven control will sound tones as a reminder

until the OKAY is pressed.

2. Scroll to Delay Start and touch.

3. Follow the information on the screen to set de-

lay time, temperature, and cook time.

SETTING OVEN CONTROLS

Self Clean

A self cleaning oven cleans itself with high tem-

peratures (well above normal cooking tempera-

tures), which vaporizes soils or reduces them to a

ﬁ ne powdered ash you can wipe away afterwards

with a damp cloth. This function can be pro-

grammed for clean times between 2 and 4 hours.

Important: Before starting self clean read all fol-

lowing caution and important statements before

starting a self clean cycle.

Figure 7: Clean around the oven door gasket

Important notes:

• Completely remove all oven racks and any ac-

cessories from oven cavity to avoid damage to

oven racks. If the oven racks are not removed

they may discolor.

• Remove all items from the oven and cooktop

including cookware, utensils, and any aluminum

foil. Aluminum foil will not withstand high tem-

peratures from a self clean cycle and will melt.

• Do not spray oven cleaners or oven protec-

tive coatings in or around any part of the oven

interior. Clean any soil from the oven frame, the

door liner outside the oven door gasket, and

the small area at the front center of the oven

bottom (page 38). These areas heat su -

ciently to burn soil on. Clean using soap and

water prior to starting Self Clean.

• Remove any excessive spills. Any spills on the

oven bottom should be wiped up and removed

before starting a self clean cycle. To clean use

hot, soapy water and a cloth. Large spills can

cause heavy smoke or ﬁ re when subjected to

high temperatures.

• Do not allow food spills with high sugar or acid

content (such as milk, tomatoes, sauerkraut,

fruit juices, or pie ﬁ llings) to remain on the

surface as they may leave a dull spot even after

cleaning.

• Do not clean the oven door gasket. The woven

material in the gasket is essential for a good

seal. Care should be taken not to rub, dam-

age, or remove the oven door gasket. Doing so

could cause damage to the door gasket and

compromise the performance of the oven.

• The kitchen area should be well ventilated using

an open window, ventilation fan, or exhaust

hood during the ﬁ rst self clean cycle. This will

help eliminate the normal odors.

• Do not attempt to open the oven door when

the OVEN LOCK indicator light is ﬂ ashing.

Allow about 15 seconds for the motorized door

latch mechanism to completely lock or unlock

the oven door.

• When the clean time ﬁ nishes, the oven door will

remain locked until the range has cooled suf-

ﬁ ciently. In addition to the clean time that was

programmed, you must allow about 1 additional

hour for the oven to cool before you will be

able to open the oven door.

CAUTION

• Do not leave small children unattended near

appliance. During self clean cycle, the outside

of the oven can become very hot and cause

burns if touched.

• Do not line the oven walls, racks, oven bot-

tom, or any part of the range with aluminum

foil. This will cause permanent damage to the

oven interior and destroy heat distribution,

and will melt to the oven interior.

• Do not force the oven door open. This will

damage the automatic door locking system.

Use caution when opening the oven door

after the self clean cycle ends. The oven may

still be very hot and cause burns. To avoid

possible burns, stand to side of oven when

opening door to allow steam or hot air to

escape.

• The health of some birds is extremely sensi-

tive to fumes given o during the self clean

cycle of any range. Move birds to a well venti-

lated room.

SETTING OVEN CONTROLS

To set a self clean cycle:

1. Be sure the oven is empty and all oven racks

are removed. Remove all items from the oven.

Be sure oven door is completely closed.

2. Touch Oven Modes and scroll to Self Clean.

3. Touch Self Clean and select 2 hour, 3 hour, or

4 hour clean time.

4. Press TIMER to start the self clean cycle.

When the oven is set to run a self-clean cycle,

the motor door lock will begin locking the oven

door. Do not open the oven door while the lock

motor is running or when any locking indicators

or displays are showing. The oven door is com-

pletely locked in about 15 seconds. Once the

oven door has locked, CLEAN will appear in the

display indicating self clean has started.

Do not force the oven door open when self-

clean is active. This can damage the automatic

door-locking system. Use caution when open-

ing the door after self-clean cycle is complete;

the oven may still be very hot.

When the self clean cycle has completed:

1. CLEAN message will turn o , and Hot will

appear in display window. The oven door will

remain locked while the oven cools.

2. Once the oven has cooled down (about 1 hour)

and Hot is no longer displayed, the oven door

may be opened.

3. When the oven interior has completely cooled,

wipe away any residue or powdered ash with a

damp cloth or paper towel.

SETTING OVEN CONTROLS

Setting Delay Start Self Clean

To start a delay self clean with default clean time

of 3 hours.

1. Press ON/OFF key and touch Oven Modes.

2. Scroll and touch Delay Start.

If it becomes necessary to stop self clean when

active:

• Press OFF.

• If self clean has heated the oven to a high

temperature, allow enough time for the oven to

cool.

• Before restarting self clean, be sure to read

important notes below.

3. Touch NEXT and scroll Oven Modes to Self

Clean. Follow the information on the screen to

set delay time, self clean time.

Important notes

• If self clean was active and then interrupted by

a power failure or canceled before the oven was

thoroughly cleaned, it may be necessary to run

another self clean cycle.

• If the oven temperature was high enough when

self clean was interrupted the oven control may

not allow another self clean cycle to be set for

up to 4 hours.

SETTING OVEN CONTROLS

Steam Clean

The Steam Clean feature o ers a chemical free and

time saving method to assist in the routine clean-

ing of small and light soils. For heavier baked on

soils use the Self Clean feature.

Figure 8: Add 1 cup of tap water

Be sure the oven is level and cool before starting

Steam Clean. If the oven temperature is above

room temperature a triple beep will be heard and

the function will not start. Steam Clean produces

best results when started with a cool oven.

To set a Steam Clean cycle:

1. Remove all racks and oven accessories.

2. Scrape or wipe loose debris and grease from

the oven bottom.

3. Pour 1 cup of tap water onto the oven bottom.

Close oven door.

Notes:

• Opening the oven door during the steam clean

cycle prevents the water from reaching the

temperature needed to clean.

• For best results, clean oven immediately after

the cycle is complete. Steam clean works best

for soils on the oven bottom.

• A non-abrasive scouring pad, stainless steel

sponge, plastic scraper, or eraser style cleaning

pad (without cleaner) can be used for di cult

soils. Moisten pads with water before use.

• Place a paper towel or cloth in front of the

oven to capture any water that may spill while

wiping out.

• Do not leave the residual water in the oven for

any length of time.

• Some condensation or water vapor may appear

close to the oven vent and the oven door glass.

This is normal. The oven gasket may become

damp; do not wipe dry.

• Local water sources often contain minerals

(hard water). If hard water deposits occur, wipe

cavity with a 50/50 solution of water and vine-

gar or 50/50 solution of lemon juice and water.

• Steam clean cannot be programmed with a

delayed start time.

• If Steam Clean results are not satisfactory, run a

Self Clean. See “Self Clean” on page 38.

4. Touch Oven Modes, scroll to and touch Steam

Clean.

5. Touch START.

6. The time the Steam Clean cycle will end is

shown in the display. Do not open the door

during this time. If door is open while in Steam

Clean (d-O) will appear in the display.

7. When the steam clean cycle is complete an

alert will sound and the O message will show

in the display. Press o to return to the clock.

8. Take care opening the door when the steam

clean is ﬁ nished. Stand to the side of the oven

out of the way of escaping vapor.

9. Wipe oven cavity and bottom. Do not clean

oven door gasket. Avoid leaning or resting on

the oven door glass while cleaning cavity.

CAUTION

Do not add bleach, ammonia, oven cleaner, or

any other abrasive household cleaners to the wa-

ter used for Steam Clean.

Before cleaning any part of the oven, be sure all

controls are turned o and the oven is cool. The

oven may be hot and can cause burns.

Figure 9: Clean around the oven door gasket

SETTING OVEN CONTROLS

Cooking with Food Probe

Use the probe feature for best results when cook-

ing foods such as roasts, hams, or poultry.

The Food Probe works with the following oven

modes: Bake, Convection Bake, Air Fry, Convection

Roast, Steam Roast, and Turkey.

The probe feature, when set correctly, will signal an

alert when the internal food temperature reaches

the desired set target temperature. The probe set-

tings for how the oven behaves should be set ﬁ rst

in the oven menu.

When active, the probe displays the internal food

temperature which is visible in the display during

the cooking process. This eliminates any guesswork

or the need to open the oven door to check the

thermometer.

For meats like poultry and roasts, using a probe to

check internal temperature is the safest method to

ensure properly cooked food.

To set Food Probe: Touch Oven Modes, scroll to

Food Probe and follow directions on the display.

Proper placement of probe in food.

Insert the probe so that the probe tip rests inside

the center of the thickest part of meat or food. For

best results, do not allow the probe temperature

sensor to contact bone, fat, gristle, or the cook-

ware.

• For bone-in ham or lamb, insert the probe into

the center of lowest large muscle or joint.

• For meat loaf or casseroles, insert the probe

into center of food.

• When cooking ﬁ sh, insert meat probe just

above the gill.

• For whole poultry or turkey, fully insert the

probe sensor into the thickest part of the

breast.

CAUTION

Do not use kitchen utensils to pull on the probe

cable or handles. Always insert and remove the

probe using the provided handles, as shown in

and always use a pot holder to protect hands

from possible burns.

Insert

probe tip

to center of

food

SETTING OVEN CONTROLS

Table 7: USDA recommended minimum internal

cooking temperatures

Food Type Internal Temp.

Ground meat and meat mixtures

Beef, Pork, Veal, Lamb 160°F (71°C)

Turkey, Chicken 165°F (74°C)

Fresh beef, veal, lamb

Medium rare +

145°F (63°C)

Medium

160°F (71°C)

Well Done

170°F (77°C)

Chicken and Turkey, whole 165°F (74°C)

Poultry Breasts, Roasts 165°F (74°C)

Poultry Thighs, Wings 165°F (74°C)

Stu ng (cooked alone or in

bird)

165°F (74°C)

Ham Fresh (raw) 160°F (71°C)

Ham Pre-cooked (to reheat) 140°F (60°C

Eggs dishes 160°F (71°C)

Leftovers and Casseroles 165°F (74°C)

The U.S. Department of Agriculture states, “Rare fresh

beef is popular, but you should know that cooking it to

only 140°F (60°C) means some food poisoning or-

ganisms may survive.” (Source: Safe Food Book, Your

Kitchen Guide, USDA) Visit the USDA Food Safety and

Inspection website at www.fsis.usda.gov

Using the Food Probe for Turkey

1. Select Oven Modes and scroll to Food Probe.

2. The display will remind you to insert the probe

into the turkey and place in oven on rack posi-

tion 1.

3. Display reminds you to connect the food probe

to the receptacle before setting oven mode:

4. Touch NEXT.

5. Touch Turkey in Oven Modes.

6. Set target food temperature after pressing

NEXT.

7. Set oven temperature and press START.

8. When the target temperature of the turkey

(internal temperature) is reached, the oven will

turn o if set for cooking to stop in the Oven

Menu settings.

IMPORTANT

Do not store the probe inside the oven. Use only

the original probe provided. Connecting any oth-

er probe or device could result in damage to the

oven control, electronics, and the receptacle.

Before starting self clean, double check that the

probe is removed from the oven interior. Defrost

frozen foods completely before inserting the

probe.

NOTE

During cooking, the internal food temperature

will display in the center of the screen. The oven

temperature will be displayed at the bottom of

the screen beside the cancel key. To assure accu-

racy, do not remove the probe from the food or

receptacle until the desired internal temperature

is reached.

If the probe is removed from the receptacle only,

the probe feature will cancel and the oven will

turn o . If the probe is removed from the food

only, the probe feature will remain active and

may eventually generate a probe too hot mes-

sage.

To change the target (internal food) temperature

or the set oven temperature touch the one you

want to change and use the + or - to adjust the

temperature.

SETTING OVEN CONTROLS

Setting the Sabbath Feature for the

Jewish Sabbath and Holidays

(some models)

For further assistance, guidelines for

proper usage, and a complete list

of models with the Sabbath feature,

please visit the web at www.star-k.

org.

This appliance provides special set-

tings for use when observing the Jewish

Sabbath/Holidays. Sabbath mode disables all au-

dible tones or visual display changes on the oven

control. Bake is the only cooking feature available

while in the Sabbath mode. Most oven controls are

locked during Sabbath mode.

To start Sabbath Mode, ﬁ rst select Sabbath from

the settings menu. Next, select Delay (if desired),

Bake temperature, and cook time (if desired) and

set. Cooking will begin after any speciﬁ ed delay.

If cook time was set, once the time has elapsed, the

cooking will end and the display will show Idle to

indicate that the cook time has ended.

Important: The Sabbath mode will override the

factory preset 12 hour energy saving mode, and the

appliance will stay on until the cooking features are

canceled. If cooking is canceled when the appli-

ance is in the Sabbath mode, no audible or visual

indicators will be available to verify the cancella-

tion.

If the oven interior lights are needed, be sure to

activate them prior to setting the Sabbath mode.

Once the oven light is turned on and the Sabbath

mode is active, the oven light will remain on until

the Sabbath mode is turned o and the oven lights

are turned o . The oven door will not activate the

interior oven lights when the oven door is opened

or closed.

It is recommended that any oven temperature

modiﬁ cation made within an active Sabbath mode

press the + or - key.

The temperature will increase or decrease with

each press by 5°F or 1°C and the change will be

accepted automatically.

Important:

• Do not attempt to activate any other oven

function except Bake while the Sabbath feature

is active. When the Sabbath feature is active,

only the + and - keys and OFF will function.

ALL OTHER KEYS should not be used once the

Sabbath feature is active.

• You may change the oven temperature once

baking has started. Use the + and - keys to raise

or lower the oven temperature. Each press of

an arrow key will raise or lower the temperature

by 5°F (1°C).

• Remember that the oven control will no longer

provide audible tones or display any further

changes when the Sabbath feature is active.

• The oven will shut-o automatically after

completing a bake time and therefore may

only be used once during the Sabbath/Jewish

Holidays.

WARNING

Food poisoning hazard. Do not let food sit for

more than one hour before or after cooking.

Doing so can result in food poisoning or sickness.

Foods that can easily spoil such as milk, eggs,

ﬁ sh, meat or poultry, should be chilled in the

refrigerator ﬁ rst. Even when chilled, they should

not stand in the oven for more than 1 hour before

cooking begins, and should be removed promptly

when ﬁ nished cooking.

SETTING OVEN CONTROLS

SETTING SABBATH MODE:

Sabbath Mode is set using the Menu Options.

1. Touch the Menu Options bars.

2. Scroll to Sabbath Mode.

3. Touch Sabbath Mode and follow all instructions

on screen.

To exit Sabbath Mode, press and hold EXIT for

three seconds.

CARE AND CLEANING

Remove spills and any heavy soiling as soon as

possible. Regular cleaning will reduce the di culty

of major cleaning later.

Figure 10: Use cleaners with caution

Surface or Area Cleaning Recommendation

Aluminum and vinyl Using a soft cloth, clean with mild dish detergent and water. Rinse with clean

water, dry and polish with a soft, clean cloth.

Painted body parts

Painted decorative trims

Using a soft cloth, clean with mild dish detergent and water or a 50/50 solu-

tion of vinegar and water. Rinse with clean water, dry and polish with a soft,

clean cloth. Glass cleaners may be used, but do not apply directly to surface;

spray onto cloth and wipe.

Touch display Using a soft cloth, clean with mild dish detergent and water or a 50/50 solu-

tion of vinegar and water. Do not spray liquids directly on the display area.

Do not use large amounts of water on the display - excess water may cause

damage to the appliance. Do not use other liquid cleaners, abrasive cleaners,

scouring pads, or paper towels - they may damage the ﬁ nish.

Control panel Using a soft cloth, clean with mild dish detergent and water or a 50/50 solu-

tion of vinegar and water. Do not spray liquids directly on the oven control

and display area. Do not use large amounts of water on the control panel -

excess water on the control area may cause damage to the appliance. Do not

use other liquid cleaners, abrasive cleaners, scouring pads, or paper towels -

they will damage the ﬁ nish.

Control knobs Using a soft cloth, clean with mild dish detergent and water or a 50/50 solu-

tion of vinegar and water. To remove control knobs: turn to the OFF position,

grasp ﬁ rmly, and pull o the shaft. To replace knobs after cleaning, line up the

OFF markings and push the knobs into place.

Stainless Steel Using a soft cloth, clean with mild dish detergent and water or a 50/50 solu-

tion of vinegar and water. Rinse with clean water, dry with a soft clean cloth.

Do not use cleaners containing abrasives, chlorides, chlorine, or ammonia.

Coated Stainless Steel Using a soft cloth, clean with mild dish detergent and water or a 50/50 solu-

tion of vinegar and water. Rinse with clean water, dry with a soft clean cloth.

Do not use appliance cleaner, stainless steel cleaner, or cleaner containing

abrasives, chlorides, chlorine, or ammonia. These cleaners may damage the

ﬁ nish.

CAUTION

Before cleaning any part of the appliance, be sure

all controls are turned o and the appliance is

cool.

If ammonia or appliance cleaners are used, they

must be removed and the appliance must be

thoroughly rinsed before operating. Follow man-

ufacturer’s instructions and provide adequate

ventilation.

CARE AND CLEANING

Surface or Area Cleaning Recommendation

Porcelain-enameled broiler pan

and insert

Porcelain door liner

Porcelain body parts

Rinse with clean water and a damp cloth. Scrub gently with a soapy,

non-abrasive scouring pad to remove most spots. Rinse with a 50/50

solution of clean water and ammonia. If necessary, cover di cult

spots with an ammonia-soaked paper towel for 30 to 40 minutes.

Rinse and wipe dry with a clean cloth. Remove all cleaners or future

heating could damage the porcelain. Do not allow food spills with a

high sugar or acid content (milk, tomatoes, sauerkraut, fruit juices or

pie ﬁ lling) to remain on porcelain surfaces. These spills may cause a

dull spot even after cleaning.

Self-cleaning oven interior Before setting a self-clean cycle, clean soils from the oven frame,

areas outside the oven door gasket, and the small area at the front

center of the oven bottom. See “Self Clean” on page 39.

Oven door Use mild dish detergent and water or a 50/50 solution of vinegar

and water to clean the top, sides, and front of the oven door. Rinse

well. Glass cleaner may be used on the outside glass of the door. Ce-

ramic smoothtop cleaner or polish may be used on the interior door

glass. Do not immerse the door in water. Do not spray or allow water

or cleaners to enter the door vents. Do not use oven cleaners, clean-

ing powders, or any harsh abrasive cleaning materials on the outside

of the oven door.

Do not clean the oven door gasket. The oven door gasket is made of

a woven material which is essential for a good seal. Do not rub, dam-

age, or remove this gasket.

Figure 11: Do not clean oven door gasket

CARE AND CLEANING

General Cleaning

Refer to the table at the beginning of this chapter

for more information about cleaning speciﬁ c parts

of the oven.

Figure 12: Broiler pan with insert

Cleaning Porcelain Enamel Oven

The oven interior is porcelain on steel, it is safe to

clean using oven cleaners.

To remove heavy soil:

1. Allow a dish of ammonia to sit in the oven over-

night or for several hours with the oven door

closed. Clean softened dirt spots using hot,

soapy water. Rinse well with water and a clean

cloth.

2. If soil remains, use a nonabrasive scouring pad

or a nonabrasive cleaner. If necessary, use an

oven cleaner following manufacturer’s instruc-

tions. Do not mix ammonia with other cleaners.

3. Clean any soil from the oven frame, the door

liner outside the oven door gasket and the

small area at the front center of the oven bot-

tom. Clean with hot, soapy water. Rinse well

using clean water and a cloth.

Broiler Pan Cleaning Tips

To prevent grease from baking on, remove the

broiler pan from the oven as soon as cooking is

completed. Use oven mitts because the broiler pan

is extremely hot. Pour o grease. Soak the pan in

hot, soapy water.

Clean the broiler pan as soon as possible after each

use. If necessary, use soap-ﬁ lled steel wool pads.

Heavy scouring may scratch the grid.

Follow these cleaning precautions:

• Allow the oven to cool before cleaning.

• Wear rubber gloves when cleaning the appli-

ance manually.

Remove soils using hot, soapy water. Do not allow

food spills with a high sugar or acid content (such

as milk, tomatoes, sauerkraut, fruit juices or pie

ﬁ lling) to remain on the surface as they may cause

a dull spot even after cleaning. Remove spillovers

and heavy soiling as soon as possible. Regular

cleaning will reduce the e ort required for major

cleaning later.

CAUTION

Before manually cleaning any part of the oven,

be sure all controls are turned o and the oven is

cool. The oven may be hot and can cause burns.

Remove all racks and accessories from the oven

before cleaning.

Ammonia must be rinsed before operating the

oven. Provide adequate ventilation.

CARE AND CLEANING

Aluminum Foil, Aluminum Utensils, and

Oven Liners

WARNING

Never cover any slots, holes, or passages in the

oven bottom or cover an entire oven rack with

materials such as aluminum foil. Doing so blocks

air ﬂ ow through the oven and may cause carbon

monoxide poisoning. Aluminum foil linings may

trap heat, causing a ﬁ re hazard.

• Protective liners—Do not use aluminum foil to

line the oven bottom. The high heat of the oven

can melt these materials to the oven cavity and

ruin the oven. These types of materials can also

reduce the e ectiveness of the air circulation in

the oven and produce poor baking results. Only

use aluminum foil as recommended in this man-

ual. Improper installation of these liners may

result in risk of electric shock or ﬁ re.

• Aluminum utensils - The melting point of alu-

minum is much lower than that of other metals.

Care must be taken when aluminum pots or

pans are used.

• Oven racks - Do not use aluminum foil to cover

the oven racks. Using a liner in the oven re-

stricts the heat and air ﬂ ow needed to obtain

the best possible cooking results for any oven.

Replacing the Oven Light

CAUTION

Be sure the oven is unplugged and all parts are

cool before replacing the oven light.

The interior oven light is located at the rear of the

oven cavity and is covered by a glass shield. The

glass shield must be in place whenever the oven is

in use.

To replace the oven interior light bulb:

1. Turn electrical power o at the main source or

unplug the appliance.

2. Remove interior oven light shield by turning a

quarter turn counter-clockwise.

3. Replace bulb with a new T-4 type Halogen 25

watt appliance bulb.

NOTE

Wear a cotton glove or use a paper towel when

installing a new bulb. Do not touch the new bulb

with your ﬁ ngers when replacing. This will short-

en the life of the bulb.

4. Replace glass oven light shield by rotating

clockwise.

5. Turn power back on again at the main source

(or plug the appliance back in).

6. Be sure to reset the time of day on the clock.

Figure 13: Wall oven Halogen light

CARE AND CLEANING

Caring for Your Glide Racks

Caution: Handle oven racks only when they are

cool. After cooking or after the fresh-clean cycle,

racks will be very hot and can cause burns.

Important Notes:

• Remove all oven racks, including ladder racks,

before starting a clean cycle.

• Do not use cooking oil, cooking spray, or other

oil-based lubrication products on the glide

rack extension tracks. Use only the graphite

lubrication in this area. To order graphite

lubrication, contact your installer, servicer or

dealer.

• It is important that the parts of the rack that

contact the oven sides always have a light

coating of vegetable oil. Apply a thin layer of

vegetable oil to the sides of the rack after every

fresh-clean cycle and when the rack becomes

di cult to reposition in the oven.

To lubricate the glide rack:

1. Remove the rack from the oven and place the

rack on a large ﬂ at surface covered with news-

paper or scrap cloth. Fully extend the rack.

2. Wipe away debris and crumbs from the glide

track using a cloth or sponge.

3. Shake graphite lubrication very well before

applying. Apply to loading guides, and rotation

pin. Repeat on both sides of the glide rack.

4. Extend and return the glide rack several times

along the tracks to distribute the lubrication.

5. Turn the rack upside down and apply graphite

lubrication to the insides of the loading guides.

6. Extend and return the glide rack several times

along the tracks to distribute the lubrication.

7. Apply a thin layer of cooking oil to the bottom

of the “V” and the glide channels. Keeping the

frame sides lightly lubricated allows the entire

rack to slide easily when changing rack posi-

tions.

8. Replace rack in oven right-side up.

CARE AND CLEANING

Removing and Replacing the Oven Door

Figure 14: Door hinge location

To remove the oven door:

1. Open oven door completely, horizontal with

ﬂ oor (Figure 14).

2. Pull up the lock located on each hinge support

toward front of the oven until the lock stops.

You may have to apply a little upward pressure

on the lock to pull it up (Figure 15).

3. Grasp the door by the sides, and close the door

until the door frame makes contact with the

unlocked hinges (Figure 16).

4. Pull the bottom of the door toward you while

rotating the top of the door toward the appli-

ance to completely disengage the hinge levers

(Figure 17).

Figure 15: Door hinge lock

Figure 16: Removal position

Figure 17: Remove door

To replace the oven door:

1. Firmly grasp both sides of oven door along the

door sides. Do not use the oven door handle

(Figure 17).

2. Hold the oven door at the same angle as the

removal position (Figure 16) Carefully insert

the hinge levers into the oven frame until you

feel the hinge levers are seated into the hinge

notches. The hinge arms must be fully seated

into the hinge notches before the oven door

can be fully opened.

3. Fully open the oven door, horizontal with ﬂ oor

(Figure 14).

4. Push the door hinge locks up toward and into

the oven frame on both left and right oven door

hinges to the locked position (Figure 15).

5. Close the oven door.

IMPORTANT

Special door care instructions - For safe,

temporary storage, lay the door ﬂ at with the

inside of the door facing down.

Most oven doors contain glass that can break.

Do not hit the glass with pots, pans, or any other

object. Scratching, hitting, jarring, or stressing

the glass may weaken its structure, causing an

increased risk of breakage at a later time. Do not

close the oven door until all of the oven racks are

fully in place.

CAUTION

The door is heavy. For safe, temporary storage,

lay the door ﬂ at with the inside of the door facing

down.

BEFORE YOU CALL

Oven Baking

For best cooking results, preheat the oven before baking cookies, breads, cakes, pies, pastries, etc. There is no

need to preheat the oven for roasting meat or baking casseroles. The cooking times and temperatures needed to

bake a product may vary slightly from your previously owned appliance.

Baking Problems and Solutions Baking Problems

Baking Problems Causes Corrections

Cookies and biscuits

burn on the bottom.

Cookies and biscuits put into

oven before oven is preheat-

ed.

Allow oven to preheat to desired temperature before

placing food in oven.

Choose pan sizes that will permit at least 2” of air space.

Cakes too dark on

top or bottom

Cakes put in oven before

oven is preheated.

Rack position too high or too

low.

Oven too hot.

Allow oven to preheat to the selected temperature be-

fore placing food in the oven.

Use proper rack position for baking needs.

Set oven temperature 25°F (13°C) lower than recom-

mended.

Cakes not done in

center

Oven too hot.

Incorrect pan size.

Pan not centered in oven.

Glass cookware slow heat

conductor.

Set oven temperature 25°F (13°C) lower than recom-

mended.

Use pan size suggested in recipe.

Use proper rack position and place pan so there are at

least 2” (5.1 cm) of space on all sides of pan.

Reduce temperature and increase cook time or use shiny

bakeware.

Cakes not level. Oven not level.

Pan too close to oven wall or

rack overcrowded.

Pan warped.

Oven light left on while bak-

ing.

Place a marked glass measuring cup ﬁ lled with water on

the center of the oven rack. If the water level is uneven,

refer to the installation instructions for leveling the oven.

Use proper rack position and place pan so there are at

least 2” (5.1 cm) of space on all sides of pan.

Do not use pans that are dented or warped.

Do not leave the oven light on while baking.

Foods not done

when cooking time is

over.

Oven too cool.

Oven overcrowded.

Oven door opened too fre-

quently.

Set oven temperature 25°F (13°C) higher than suggested

and bake for the recommended time.

Be sure to remove all pans from the oven except the

ones to be used for baking.

Open oven door only after the shortest recommended

baking time.

BEFORE YOU CALL

Let us help you troubleshoot your concern! This section will help you with common issues. If you need us, visit our

website, chat with an agent, or call us. We may be able to help you avoid a service visit. If you do need service, we

can get that started for you!

Problem Cause / Solution

Entire appliance does not

operate

Appliance not connected. Make sure power cord is plugged properly into outlet.

Check your fuse box or breaker box to make sure the circuit is active.

Electrical power outage. Check house lights to be sure. Call your local electric

company for service outage information.

Oven Problems

Problem Cause / Solution

Poor baking results. Many factors aﬀ ect baking results. Use proper oven rack position. Center food

in the oven and space pans to allow air to circulate. Preheat the oven to the set

temperature before placing food in the oven. Try adjusting the recipe's recom-

mended temperature or baking time. See “Oven Temperature Calibration” on

page 19 if you feel the oven is too hot or too cool.

Flames inside oven or smok-

ing from oven vent.

Excessive spills in oven. Grease or food spilled onto the oven bottom or oven

cavity. Wipe up excessive spills before starting the oven. If ﬂ ames or excessive

smoke are present when using broil, see “Setting Broil” on page 35.

Oven smokes excessively

when broiling.

Incorrect setting. Follow the “Setting Broil” on page 35.

Meat too close to the broil element or burner. Reposition the broil pan to provide

proper clearance between the meat and broil element or burner. Remove excess

fat from meat. Cut remaining fatty edges to prevent curling, but do not cut into

lean.

Grease build up on oven surfaces. Regular cleaning is necessary when broiling

frequently. Grease or food splatters will cause excessive smoking.

Convection fan does not

rotate.

Oven door is open. The convection fan will turn oﬀ if the oven door is opened

when convection is active. Close the oven door.

1-800-265-8352 (Canada)

Frigidaire.ca

1-800-374-4432 (United States)

Frigidaire.com

BEFORE YOU CALL

Self-Clean Problems

Problem Cause / Solution

Self clean does not work. Oven control not set properly. See “Self Clean” on page 41.

Oven racks discolored or do

not slide easily.

Oven racks left in oven cavity during self clean. Remove oven racks from oven

cavity before starting a self-clean cycle. Clean by using a mild abrasive cleaner

following manufacturer's instructions. Rinse with clean water, dry, and replace in

oven.

Soil not completely removed

after self clean.

Self clean was interrupted. Review instructions on “Self Clean” on page 41.

Excessive spills on oven bottom. Remove excessive spills before starting self

clean.

Failure to clean soil from the oven frame, the door liner outside the oven door

gasket, and the small area at the front center of the oven bottom. These areas

are not in the self-cleaning area, but get hot enough to burn on residue. Clean

these areas before starting the self-cleaning cycle. Burned-on residue can be

cleaned with a stiﬀ nylon brush and water or a nylon scrubber. Be careful not to

damage the oven gasket.

Electrolux GCWD3067AF Oven

Product's Documents

User Manual

Specifications

Electrolux GCWD3067AF Questions and Answers