Kitchen_kid _
FOR THE WAY IT'S MADE.'"
KltchenAId"
Electric Slide-ln/
Drop-ln Range
Model: KEDH207Y
A Note toYou ......................2
Understandng Range
Safely...................................3
Getting to Know Your
Range .................................. 6
Using and Caring for
Your Cooktop ...................... 8
Using and Caring for
Your Oven .......................... 13
Using the Self-Cleaning
Cycle .................................43
IfYOU Need Assistance
or Service ........................... 47
KitchenAid Warranty .......... 52
Call uswlth questlons
or comments:
1.800422-1230
%-q%
¢ se and Care Guide
Note to You
Thank you for buylng a KltchenAld home appllance.
You have purchased a quality, world-class home appliance. Years of engineering experience
have gone into its manufacturing. To ensure that you will enjoy many years oftrouble-free
operation, we have developed this Use and Care Guide. It isfull ofvaluable information on
how to operate and maintain your home appliance properly and safely. Please read itcare-
fully. Also, please complete and mail the Ownership Registration Card provided with your
home appliance.
Your safety Is Impodant to us.
This guide contains safety symbols and statements. Please pay special attention to these
symbols and follow any instructions given. Here isa brief explanation ofthe use of each
symbol.
This symbol will help alert you to such
dangers as personal injury, burns, fire and
electrical shock.
This symbol will help you avoid actions
which could cause product damage
(scratches, dents, etc.) and damage to your
personal property.
Our Consumer Asslstance Center telephone number, 1400422-1230, Is
toll-free, 24 hours a day.
If you ever have a question concerning your home appliance's operation, or if you need
service, feel free to call ourtoll-free Consumer Assistance Center telephone number for help.
When calling, you will need to know your appliance's complete model number and serial
number. You can find this information on the model and serial number plate (see diagram on
page 6). For your convenience, we have included a handy place below for you to record these
numbers, as well as purchase information. You will need this information ifyou ever require
service. Keep this book and the sales slip together in a safe place for future reference.
NOTE: You must provide proof of purchase or installationdate for in-warranty service.
Model Number Builder/Dealer Name
Serial Number Address
Date Purchased Phone
Date Installed
Don't forget, KltchenAld offers a full llne of quallty home appllances.
Built-in Refrigerators Trash Compactors Ranges & Cooktops
Freestanding Refrigerators Hot Water Dispensers Microwave Ovens
50-Pound Ice Makers Food Waste Disposers Washers & Dryers
Dishwashers Built-in Ovens Mixers
For more information on these appliances, or the one you have purchased, call our
toll-free Consumer Assistance Center telephone number, 1-800-422-1230.
2
_ mportantSafetyInstructions
General
• Read all instructions before
using the range.
• Install or locate the range
only in accordance with
the provided Installation
Instructions. The range must
be installed by a qualified
installer. The range must be
properly connected to
electrical supply and
grounded.
•WARNING: To reduce the risk
of tippin.g of the appliance,
the apphance must be
secured by anti-tip fasteners.
To check if the appliance is
installed properly, open the
oven door and verify that the
range issecured to cabinets
with four screws through the
mounting holes in the front
frame of the oven.
.CAUTION: Do not store things
children might want above
the range. Children could be
burned or injured while
climbing on it.
• Do not leave children alone or
unattended in area where the
range is in use. They should
never be allowed to sit or
stand on any part of the
range. They could be burned
or injured.
• Do not operate the range if it is
damaged or not working
properly.
• Do not use the range for
warming or heating the room.
Persons could be burned or
injured, or a fire could start.
• Use the range only for its
intended use as described in
this manual.
• DO NOT TOUCH SURFACE UNITS,
AREAS NEAR UNITS, HEATING
ELEMENTS OR INTERIOR
SURFACES OF OVEN. Surface
units and heating elements may
be hot even though they are
dark in color. Areas near
surface units and interior
surfaces of an oven become
hot enough to cause burns.
During and after use, do not
touch, or let clothing or other
flammable materials contact
surface units, areas near units,
heating elements or interior
surfaces of oven until they have
had sufficient time to cool.
Other surfaces of the range
may become hot enough to
cause burns; such as, the oven
vent opening, the surface near
the vent opening, the cooktop,
the oven door and window.
continued on next page
3
_nderstanding Range Safety
• Do not wear loose or hanging
garments when using the
range. They could ignite if they
touch a hot surface unit and
you could be burned.
• Use only dry potholders. Moist
or damp potholders on hot
surfaces may result in burns
from steam. Do not let
potholder touch hot heating
elements. Do not use a towel
or bulky cloth for a potholder.
It could catch on fire.
• Keep range vents
unobstructed.
• Do not heat unopened
containers. They could
explode. The hot contents
could cause burns and
container particles could
cause injury.
• Do not store flammable
materials on or near the range.
The fumes can create an
explosion and/or fire hazard.
• Do not repair or replace any
part of the range unless
specifically recommended in
this manual. All other servicing
should be referred to a
qualified technician.
• DisConnect the electrical
supply before servicing the
range.
When usinGlthe cooktop
• Do not cook on a broken glass
ceramic cooktop. If cooktop
should break, cleaning
solutions and spillovers may
penetrate the broken cooktop
and create a risk of electrical
shock. Contact a qualified
technician immediately.
• Select a pan with a fiat bottom
that is about the same size as
the surface unit. If pan is
smaller than the surface unit,
some of the heating element
will be exp..osed and may result
in the ignffing of clothing or
potholders. Correct pan size
also improves cooking
efficiency.
• Check to be sure glass cooking
utensils are safe for use on the
range. Only certain types of
glass, glass-ceramic, ceramic,
earthenware or other glazed
utensils are suitable for
cooktops without breaking due
to the sudden change in
temperature.
• Never leave surface units
unattended at high heat
settings. A boilover could result
and cause smoking and
greasy spillovers that may
ignite.
•Turn pan handles inward, but
not over other surface units.
Thiswill help reduce the
chance of burns, igniting of
flammable materials, and spills
due to bumping of the pan.
4
_nderstanding Range Safety
•Grease isflammable. Do not
allow grease to collect around
or
cooktop in vents. Wipe
spillovers immediately.
d
• Do not use water on grease
fires. Never pick up a flaming
pan. Smother flaming pan on
range by covering with a well-
fitted lid, cookie sheet or flat
tray. Flaming grease outside of
pan can be extinguished with
baking soda or, if available, a
multipurpose dry chemical or
foam-type extinguisher.
• Clean glass ceramic cooktop
with care. Some cleaners can
produce noxious fumes if
applied to a hot surface. If a
wet paper towel is used to
wipe spills on a hot cooking
area, be careful to avoid
steam burns.
When using the oven
• Always position oven rack(s) in
desired location while oven is
cool. If a rack must be
removed while oven is hot, do
not let potholder contact hot
heating element in oven.
• Use care when opening oven
door. Let hot air or steam
escape before removing or
replacing food.
• Small amounts of formal-
dehyde and carbon monoxide
are given off in the Self-
Cleaning cycle from fiberglass
insulation and food
decomposition. Significant
exposure to these substances
can cause cancer or
reproductive harm. Exposure
can be minimized by venting
with a hood or open window
and wiping out excess food
spills prior fo self-cleaning.
•Do not use oven cleaners. No
commercial oven cleaner or
oven liner protective coating
of any kind should be used in
or around any part of the oven.
• Before self-cleaning the oven,
remove broiler pan, broiler grid,
oven racks and other utens_s.
Do not use your oven to clean
miscellaneous parts unless you
are instructed to do so in this
Use and Care Guide.
• Do not clean door gasket. It is
essential for a goodseal. Care
should be taken not to rub,
damage or move the gasket.
Clean only parts recom-
mended in this Use and
Care Guide.
- SAVE THESE INSTRUCTIONS -
5
Getting toKnowYourRange
This section tells you what features your range has and where they are located. It also
discusses some safety and convenience features that you should know about, but
which are not needed to operate the range. Please review this information before
using your range.
Feature locations
Surface
unit
Electronic
oven
control
Model and
serial
number
plate
Lock lever
cover panel
Removable
storage
drawer
Oven vent
Surface unit
control panel
Automatic
oven light
switch
Broil element
Bake element
Cooktop control panel
Oven vent
Right rear
control knob
Left rear
control knob
Leftfront
knob
Right front
knob
Power on light
6
Getting to Know YourRange
The oven vent
Hot air and moisture escape from the oven
through a vent on the rear ofthe cooktop
control panel. Do not block the vent. Poor
baking/roasting can result.
Burn and Fire Hazard
Keep flammable materials away from
oven vent.
Failure to do so can result in burns
or a fire.
The storage drawer
You can remove the storage drawer to make
it easier to clean under the range. Use care
when handling the drawer.
Removing the storage drawer:
Replacing the storage drawer:
1. Empty drawer before removing. Pull
drawer straight out to the stop.
2. Lift back slightly and slide drawer all the
way out.
Drawer slide
rail
1. Fit ends of drawer slide rails into the
drawer guides on both sides of
opening.
2. Lift drawer frontand push in until rollers
on drawer slide rails clear rollers on
drawer guides. Lower drawer front and
slide drawer closed.
7
sing and Caring for
YourCooktop
This section tells you how to operate the controlsto the cooktop. It also discusses the
characteristics of the glass ceramic cooktop, along with tips on how to cook with and
maintain the cooktop.
IN THIS SECTION
Using the surface units .................... 8
Cookware tips ................................. I0
Caring for your cooktop ................. 11
Usingthe surface units
Control knobs
Push in control knobs before turning them
to a setting. Set them anywhere between HI
and OFF.
Surface unit markers
_un he triangle by each surface unit
control knob shows which surface
it isturned on by that knob.
Power on lights
When you use a control knob to
turn on a surface unit, the Power
On Light willglow.
Control setting guide
For best results, start cooking at the high
setting;then turn the control knob down to
continue cooking.
SETTING RECOMMENDED USE
HI *To start foods cooking.
• To bring liquidsto a boil.
6-5 • To hold a rapid boil.
• To fry chicken or
pancakes.
4 • For gravy, pudding and
icing.
• To cook large amounts
ofvegetables.
3-2 • To keep food cooking
after starting it on a
higher setting.
LO • To keep food warm until
ready to serve.
8
sing and Caring forYourCooktop
The glass ceramic cooktop
Hot surface indicator lights
The Hot Surface Indicator
Lights on the cooktop surface
will glow when the surface
units get hot. The Indicator
Lights will continue to glow
as long as the surface units are too hot to
touch, even after they are turned off.
Standard Hot surface Halogen
elements indicator elements
lights
Cooking on the glass ceramic cooktop is
almost the same as cooking on conventional
surface units. There are, however, a few
differences:
• The glass ceramic cooktop may take
slightly longer to heat up than a coil
surface unit. Itwill also take a littlelonger
to cool down.
• You will see the element cycling on
(glowing red) and off to maintain the
proper temperature setting you have
selected. You may even see some cycling
when the control knob is set at HI.
• The surface units on the rightside of the
cooktop feature halogen elements. These
elements light up as soon as you turn them
on, and are brighter than conventional coil
elements.
• Sliding metal pans on the glass ceramic
cooktop surface could leave marks. (See
"How to keep your cooktop looking like
new" on page 12 for cleaning information.)
Burn and Fire Hazard
Be sure all control knobs are turned to
OFF and the Power On Light(s) is OFF
when you are not cooking.
Someone could be burned or a fire could
start if a surface unit is accidentally left
ON.
9
Using and Caring for YourCooktop
Cookware tips
• Select a pan that isabout the same size
as the surface unit.
• NOTE: For best results and greater
energy efficiency, use only flat-bottomed
utensils that make good contact with the
surface units. Utensils with rounded,
warped, ribbed (porcelain enamel-ware) or
dented bottoms could cause severe
overheating, which damages the utensil
and/or surface unit.
Woks, canners and teakettles with flat
bottoms suitable for use on your cooktop
are now available in most stores that sell
housewares.
• The pan should have straight sides and a
tight-fitting lid.
• Choose medium to heavy gauge (thick-
ness) pans that are fairly lightweight.
• The pan material (metal or glass) affects
how fast heat transfers from the surface
unitthrough the pan material and how
evenly heat spreads over the pan bottom.
Choose pans that provide the best cooking
results.
• Handles should be made of sturdy, heat-
resistant material and be securely attached
to the pan.
• With your hand, feel the bottom of your
pans while they are cool for nicks and
scratches. Nicks and scratches on pan
bottoms will scratch the glass ceramic
cooktop.
• Make sure bottoms of pans are clean and
dry before using on cooktop.
• Avoid spillovers on cooktop. Use pans
with tall sides.
Do not cook food directly on cooktop.
Product Damage Hazard
Do not leave an empty utensil, or one
which has boiled dry, on a hot surface
unit.
The utensil can overheat and may dam-
age the utensil or surface unit.
Home canning information
• Use the largest surface unit for best
results. Also, use a canner/pan which can
be centered over the surface unit.
• Start with hot water. This reduces the time
the control is set on high. Reduce heat
setting to lowest position needed to keep
water boiling.
10
Using and Caring forYourCooktop
Caring for your cooktop
This cooktop is designed for easy care.
However, glass ceramic cooktops need to
be maintained differently than standard
electric coil elements. Foods spilled directly
on the cooktop will not bum off as on coil
elements. Because of this, the surface
should be dust-free and soil-free before
heating.
Your cooktop has been prepolished at the
factory for improved protection and
cleanability. The Cooktop Polishing Creme
(included with your unit), paper towels or a
sponge, and a single-edge razor blade in a
holder isall you need to clean your cooktop.
For proper cleaning methods, please review
the chart on page 12. Follow this chart after
each use to ensure top performance and to
preserve that uniquely elegant look.
Personal Injury Hazard
• When removing heavy or sugary spills
from hot cooldop, wear oven mitts to
prevent burns.
• Do not use cooktop cleaner on a hot
cooktop. The cleaner may produce
hazardous fumes or damage the
cooktop.
• Do not use the range ifthe cooktop is
cracked or broken.
Failure to follow these instructionscan
result in personal injury.
To avoid damaging the cooktop, follow
these instructions:
• Remove sugary spills before cooktop
cools to prevent pitting.
• Do not use the cooktop as a cutting
board.
• Do not allow anything that may melt
(such as plastic or aluminum foil) to
come in contact with the surface while it
is hot.
• Do not use the ceramic cooktop to cook
popcom that comes in prepackaged
aluminum containers. The container can
leave aluminum marks on the cooktop
that cannot be removed completely.
• Do not use steel wool, plastic cleaning
pads, abrasive powdered cleansers,
chlorine bleach, rust remover, ammonia
or glass cleaning products with ammo-
nia. These could damage the cooktop
surface.
• Dropping heavy or hard objects on the
cooktop can crack it. Be careful with
heavy skillets. Do not store jars or cans
above the cooktop.
11
Using and Cadng forYourCooktop
Cleaning steps:
Burn and Electrical Shock Hazard
Make sure all controls are OFF and the
range is cool before cleaning.
Failure to do so can result in burns or
electrical shock.
1. Most spills (except sugary spills and
soils- see chart on this page) can be
wiped off easily using a paper towel or
clean, damp sponge as soon as Hot
Surface Indicator Light(s) goes off.
2. Rub Cooktop Polishing Creme into
cooked-on soil using a paper towel. If
some soil remains, leave some creme on
the spot(s) and follow Step 3.
3. Carefully scrape spots with a single-
edge razor blade in a holder.
4. Finish by polishing entire cooktop with
Cooktop Polishing Creme and a paper
towel.
To obtain order information for Cooktop
Polishing Creme (Part No. 3184477),
write to:
KitchenAid
Parts Distribution Center
123 Koomler Drive
LaPorte, IN 46350
OR
Call 1-800-422-1230 to order. You must
have a major credit card to order by
phone.
How to keep your cooktop
looking like new:
IF THERE ARE WHAT TO DO
Sugary spills
and soils (such
as jellies and
candy syrups)
To prevent pitting on
the cooktop, wipe up
with paper towel or
clean, damp sponge
while glass ceramic
surface is still warm.
Remove as soon as
possible after spill
occurs.
Dark streaks,
specks and
discoloration
Metal marks
(from copper or
aluminum pans)
Tiny scratches
or abrasions
Use Cooktop
Polishing Creme or
nonabrasive cleanser
with damp paper towel
or sponge.
Use Cooktop Polishing
Creme or nonabrasive
cleanser with damp
paper towel or sponge
before heating the
cooktop again. If
heated before
cleaning, metal marks
may not come off.
Scratches and abra-
sions do not affect
cooking. In time, they
will become less
visible as a result of
cleaning. To prevent
scratches and abra-
sions, use Cooktop
Polishing Creme
regularly.
NOTE: Always rinse and dry your cooktop
thoroughly after using cleanser to prevent
streaking or staining.
12
C ..]sing and Caring for
YourOven
This section tells you, step by step, how to operate all oven functions controlled by the
electronic control. Carefully follow these instructions, along with the cooking tips and
cleaning information, for successful use ofyour range.
IN THIS SECTION
Using the electronic oven
control ............................................ 13
Setting the clock ............................. 16
Using the kitchen timer .................. 16
Baking or convection baking ......... 18
Roasting ........................................... 20
Adjusting oven temperature .......... 21
Using the temperature probe ......... 23
Using auto set ................................. 25
Broiling ............................................ 26
Convection broiling ........................ 28
Timed cooking ................................. 30
Dehydrating ..................................... 33
Proofing bread ................................ 35
Cooking tips .................................... 36
Cleaning your oven and
controls .......................................... 41
Using and replacing the oven
light ................................................ 42
Usingthe electronic oven control
Oven setting Number Start/
pads Display pads enter pad
Display/clock
Kitchen timer Delay/timed CanceVoff
pads pads pad
Starting an operation
• When you first connect the range to
power, a tone willsound and the display
will show "88:88". If, after you set the clock
(page 16), the display again shows
"88:88", your electricity was off for a while.
Reset the clock.
* The time display will show "Err" and
three shorttones will sound if a time or
temperature is incorrectly entered.
After programming a function, you must
press the Start/Enter pad to start the func-
tion. If you do not press the Start/Enter pad
within 5 seconds of programming, "START?"
willshow in the display as a reminder.
13
Using and Cawingfor YourOven
Canceling an operation
The CanceVOff pad will cancel any com-
mand pad, except for the Clock Set and
Kitchen Timer pads. When you press the
CanceVOff pad, the large display willshow
the time of day.
Changing audible signals
Audible signals tell you if a function is
entered correctly or not. They also tell you
when a cycle is completed.
To shut off audible signals during
programming:
PRESS
and hold
for four
seconds
To shut off all signals except for the end-
of-timer tone:
PRESS
and hold
for four
seconds
To change the end-of-timer tone to a
four-second tone:
PRESS
and hold
for four
seconds
A short tone willsound to tell you the signals
have been changed.
Repeat to turn the signals back on.
14
' sing and Caring forYourOven
Oven settings
This chart tells you when to use each setting. It also explains, both in pictures and in words,
what elements heat up for each setting.
SE'R'ING DIAGRAM SETTING INFORMATION
BAKE
Use this setting for baking
and for heating casse-
roles.
• The bottom element and outer top
element heat up.
• During baking, the elements will
turn on and off to maintain the oven
temperature.
BROIL (MAXI/ECONO)
Use this setting for
broiling regular-sized and
smaller cuts of meat,
poultry, and fish.
• Both top elements heat during Maxi
Broil. (Maximum browning cover-
age)
• Only the inner element heats up
during Econo Broil. (Browning
coverage in center only)
CONVECTION BAKE
Use this setting for foods
which require gentle
heating and for baking
breads and cakes. Use
also when baking large
quantities of food on
more than one oven rack.
For faster preheating, all elements
heat up untiloven reaches
desired temperature. After
preheat, only the rear element
heats up.
For even heating, the fan at the
back of the oven circulates air in the
oven cavity.
CONVECTION BROIL
Use this setting for
broiling thick cuts of
meat.
The top elements heat up.
For even heating, the fan at the
back of the oven circulates air in the
oven cavity.
CONVECTION ROAST
Use this setting for
roasting and baking on
one rack.
• The bottom element and outer top
element heat up.
• For even heating and faster cook-
ing, the fan at the back of the oven
circulates air in the oven cavity.
CLEAN Use this setting for self-cleaning only.
15
Using and Caring forYourOven
Seffing the clock
1. Choose Clock Set.
PRESS
Example:
YOU SEE
2. Set time.
Example:
PRESS
Example:
YOU SEE
3. Start clock.
PRESS
If the time has not been entered correctly,
three short tones willsound and "Err" is
displayed for 1 second. The previous
display then reappears. Repeat Steps 1,2,
and 3 to reenter the time of day.
Using the kitchen timer
The Kitchen Timer does not start or stop the
oven. It works like a regular kitchen timer. It
can be set in hours and minutes up to 99 hours,
99 minutes or in minutes and seconds up to
99 minutes, 99 seconds.
1. Choose Kitchen Timer.
PRESS
once to
count down
minutes and
seconds
YOU SEE
16
Using and Caring for YourOven
PRESS
twice to
count down
hours and
minutes
YOU SEE
2. Set time.
Example:
,. ss 0 0 0
Example:
YOU SEE
3. Start Kitchen Timer.
PRESS
The Kitchen Timer willbegin counting down
immediately after you press the Start/Enter
pad.
When time is up, you will hear a single tone
that sounds every 5 seconds.
PRESS
to turn off tone
KITCHEN/
tIMER
YOU SEE
NOTE: To change the end-of-timer tone to a
four-second tone, press and hold the
Kitchen Timer Set pad for 4 seconds. A
shorttone will sound to tell you the tone has
been changed.
Tocancel the kitchen timer:
KITCHEN/
11MER
PRESS
17
_jTsing and Caring for YourOven
Baking or convection baking
1. Position racks.
For correct rack placement, see "Rack
positions"on page 36 and "Rack
placement" chart on page 37.
2. Choose setting.
PRESS YOU SEE
OR
CONVEC_ON
PRESS
YOU SEE
3.Set temperature (optional).
Do this step if you want to set a tem-
perature other than 350 ° (for Bake) or
325 ° (for Convection Bake).
Example:
PRESS
Example
For Bake:
YOU SEE
(See a reliable cookbook or the Convec-
tion Oven Cook Book for temperature
recommendations.)
18
Using and Caring for YourOven
4. Preheat oven.
PRESS
Example
For Bake:
YOU SEE
NOTE:
• Ifthe door Lock Lever is latched when
you try to bake, the display will show
"door" and a tone will sound every
5 seconds. You must unlatch the door in
order to proceed with baking.
• After the temperature reaches 170°F, the
red display will show the actual oven
temperature at each 5° increase and stop
at the set temperature. To see the set
temperature before it is reached, press
the command pad you used to choose the
cook setting. The set temperature will be
displayed for 5 seconds.
5. Put food in oven.
NOTE: If you want to change the
baking temperature after baking has
begun, repeat Steps 2, 3, and 4.
6. After cooking, turn off oven.
PRESS
Example:
YOU SEE
(time of day)
19
Using and Cadng forYourOven
Roasting
1. Prepare oven.
Positionthe rack properly. For correct
rack placement, see "Rack positions"
on page 36. Place food in the oven. For
large roasts and turkeys, place rack in
position 1 (closest to oven bottom).
2. Choose setting.
PRESS
CONVECTION
YOU SEE
3. Set temperature (optional).
Do this step ifyou want to set a tem-
perature other than 300°F.
Example:
PRESS
Example:
YOU SEE
(See Convection Oven Cook Book for
temperature recommendations.)
4. Start oven.
PRESS
Example:
YOU SEE
NOTES:
* If the door Lock Lever is latched when
you try to mast, the display will show
"door" and a tone will sound every
5 seconds. You must unlatch the door
in order to proceed with masting.
• After the temperature reaches 170°F,
the red display will show the actual
oven temperature at each 5° increase
and stop at the set temperature.
20
To see the set temperature before it is
reached, press the Convection Roast pad.
The set temperature will be displayed for
5 seconds.
• Ifyou want to change the roasting tem-
perature after roasting has begun, repeat
Steps 2, 3, and 4.
¢Using and Codng forYourOven
5. After cooking, turn off oven.
PRESS
Example:
YOU SEE
(time of
day)
Adjusting oven temperoture
Oven temperature controls will gradually
shift after years of use. So, even though your
new oven is properly adjusted to provide
accurate temperatures, it may cook faster or
slower than your old oven.
If, after using the oven for a period of
time, you are not satisfied with the tempera-
ture settings, you can adjust them by follow-
ing the steps below. The control will"remem-
beY' the selected offset even after the power
has been interrupted or lost.
NOTE: Do not measure oven temperature
with a thermometer. Opening the oven door
will lower the oven temperature and give
you an inaccurate reading. Also, the thermo-
meter temperature reading will change as
your oven cycles.
1. Choose Bake setting.
PRESS
and hold for
four seconds
Example:
YOU SEE
Release the Bake pad when a number
appears in the temperature display and
you hear a beep.
2. Set new offset temperature.
PRESS
Example:
YOU SEE
Each time you press the Bake pad, the
displayed temperature willincrease by
5°F. To decrease the temperature, hold
down the Bake pad until the display goes
past 35 °. At that point the display will
return to 0 and willthen decrease 5°F for
Factory setting of =0"
Adjustment 5°F cooler
every time you press the Bake pad. You can
set the temperature offset adjustment as low
as -35°F or as high as +35°F. (To determine
the amount of adjustment needed, see the
chart on page 22.)
21
Using and Cadng forYourOven
3. Enter the adjustment.
PRESS
Example:
YOU SEE
(time of day)
How to determine the
amount of adjustment
needed
The following chart tells you how much to
adjust the offset temperature to get the
desired cooking results. You can determine
cooking results by amount of browning,
moistness, and risingtimes for baked foods.
ADJUST BY
TO MAKE THIS NUMBER
FOOD ... OF DEGREES
A littlemore done +5 to +10
Moderately more +15 to +20
done
Much more done +25 to +35
A little less done -5 to -10
Moderately less -15 to -20
done
Much less done -25 to -35
22
Using and Caring for YourOven
Usingthe temperature probe
The Temperature Probe is the most accurate
guide to the degree of doneness of meat. Use
itwhen baking, masting any type of meat or
poultry, or cooking casseroles with liquid.
1. Insert probe into food.
Insert the probe into the center of the
thickest portion of meat or intothe inner
thigh or breast of poultry, away from fat
or bone.
O
2. Put food in oven.
Place meat on the convection masting rack,
place rack on broiler pan, and place pan in
the center of the oven.
3. Connect probe to oven.
Open the Temperature Probe cover located
on the left side of the oven wall. Insert plug into
jack. (Keep the top of the probe as far as
possible from theheat source.)
4. Close oven door.
5. Choose Temperature Probe
setting.
PRESS
YOU SEE
6. Set temperature (optional).
Do this step ifyou want to set an
internal food temperature (from
100°F-200°F) other than 160°F.
Example:
PRESS
(See a reliable cookbook or the Convection
Oven Cook Book for internal food tempera-
ture recommendations.)
Example:
YOU SEE
23
C_sing and Caring for Your Oven
7. Choose cook setting.
r,OIi_ON
PRESS
CONVEC110N
8. Set temperature (optional).
Do this step ifyou want to set an oven
temperature other than the one displayed.
Example.
PRESS
(See a reliable cookbook or the
Convection Oven Cook Book for oven
temperature recommendations.)
NOTE: Do not use the Temperature
Probe when broiling or convection
broiling.
9. Start oven.
PRESS
Example
For Bake:
YOU SEE
NOTES:
• After the food temperature reaches 100°F,
the large display will show the actual food
temperature at each 5° increase and stop at
the set temperature. Four shorttones will
sound when food reaches the set tempera-
ture. The oven then shuts off.
• If you want to change the probe temperature
after cooking has begun, repeat Steps 5, 6
and 9.
YOU SEE
10. After cooking, unplug probe.
One short tone will sound every minute,
to remind you cooking is done, until you
unplug the Temperature Probe.
11. Remove food from oven.
(This prevents overcooking.)
If probe is not plugged in:
Three short tones will also
sound.
Burn Hazard
Oven, probe and probe cover willbe
hot. Use an oven mitt or a potholder to
remove the probe.
Failure to do so could result in burns.
12. Clean probe.
Use a soapy sponge and dry thoroughly.
Use a plastic scouring pad to remove cooked-
on foods. You can also clean the probe in a
24 dishwasher.
Using and Caring for YourOven
Usingauto set
Auto Set lets you choose from among ten
preset oven cooking cycles. These cycles
store commonly used cooking times,
cooking temperatures and probe tempera-
ture settings. Auto Set saves you time by
limitingthe number of pads you have to
press when cooking at a favorite setting.
1. Place food in cold oven.
If you need the Temperature Probe for
your cycle (settings 5-8), insert probe
into food. (Follow Steps 1-4 in "Using
the temperature probe" on page 23.)
2. Set Auto Set cycle.
PRESS
YOU SEE
Press desired Number pad.
Example:
PRESS
Example:
YOU SEE
(Use the "Auto set chad" on page 26 as
your guide for selecting the correct cycle.)
NOTES:
• You can change the Auto Set
cycle any time before pressing the
Start/Enter pad by repeating Step 2.
• The cooking setting, time, or probe tem-
perature will be displayed before you press
the Stad/Enter pad.
3. Start oven.
PRESS
Example
For Auto
Set 5:
YOU SEE
NOTE: Cycles 1-4, 9, O: To see the time when
the Auto Set cycle will end, press the Stop
Time pad. Cycles 5-8: To see the intemal food
temperature selected, press the Temp Probe
pad.
When the Auto Set cycle is done, "End"
and the time of day willshow in the display.
Four tones will sound, followed by one short
tone every minute, untilyou open the door,
remove the probe, or press the Cancel/Off
pad.
Example:
YOU SEE
25
C_sing and Cadng for Your Oven
Auto set chart (see Auto Set Guide
CYCLE OVEN
NUMBER MODE TEMP
1 Convection bake 3500F
2 Convection bake 350°F
3 Convection bake 350°F
4 Convection bake 375°F
5 Convection roast 300°F
6 Convection roast 300°F
7 Convection roast 300°F
8 Convection bake 325°F
9 Convection bake 325°F
0 Convection roast 400°F
Meal Planner for explanation of Meals #1-4)
TIME OR
PROBE TEMP FOOD
45 min Meal #1
1 hr Meal #2
1 hr 15 min Meal #3/Baked
potatoes
55 min Meal #4
140OF Beef roast rare
160oF Beef roast medium
170°F Beef roast well
Pork roast
Meat loaf
150°F Casseroles
3 hr Pot roast with
vegetables-3 Ibs
18 min Pizza
Broiling
NOTE: Preheating is not necessary when
broiling.
1. Position rack.
See "Broiling rack positions"on page
39 for recommended rack positions.
2. Put food in oven.
Place food on grid in broiler pan and
place in center ofthe oven rack.
Broiler grid Broiler pen
3. Position door.
Close the door to the Broil Stop position
(open about 4 inches [10.2 cm]). The
door will stay open by itself.
26
r{..Jsingand Cadng forYour Oven
4. Choose broil setting.
PRESS
once for Maxi Broil
YOU SEE
Maxi broil:
PRESS
twice for Econo Broil
OR
YOU SEE
Econo broil:
5. Set temperature (optional).
Do this step ifyou want to use Variable
Temperature Broiling (see page 28),
Example:
PRESS
Example: Maxi broil:
YOU SEE
(See 'Thermal broiling chart"on page 40 for
temperature recommendations.)
Example: Econo broil:
YOU SEE
6. Start oven.
PRESS
Example: Maxi broil:
YOU SEE
NOTES:
• Leave the door partly open whenever using
the oven to broil. This allows the oven to
maintain proper temperatures.
• Ifthe door Lock Lever is latched when you try
to broil, the display willshow "door" and a
tone will sound every 5 seconds. You must
unlatch the door in order to proceed with
broiling.
• Ifyou want to change the broiling temperature
after broiling has begun, repeat Steps 4, 5,
and 6.
Example: Econo broil:
YOU SEE
27
_sing and Cadng for Your Oven
7. When broiling is done, turn off
oven.
PRESS
Example:
YOU SEE
(time of
day)
Variable temperature broiling
• If food is cooking too fast or you want the
food to broil slower from the start, set the broil
temperature between 170°F and 325°F (77°C
and 163°C). These temperature settings allow
the broil heating element to cycle and to slow
cooking. The lower the temperature, the
slower the cooking.
• Fish and chicken are some foods that may
cook better ifyou use lower broilingtempera-
tures.
Convection broiling
Convection broiling is actually high-temperature
convection roasting. Use this setting when
broiling thick cuts of meat. Results are similar
to those you get when using a rotisserie.
1. Position rack.
See "Broiling rack positions"on page
39 for recommended rack positions.
2. Put food in oven.
Place food on grid in broiler pan and
place in center of the oven rack. Turn
the pan so the long side is parallel to
the oven door for the most even heat
and the best airflow.
3. Close door.
NOTE: Do not try to convection broil with the
door open. The fan will not operate.
28
Using and Cadng for Your Oven
4. Choose Convection Broil
setting. CONVECltON
PRESS YOU SEE
5. Set temperature (optional).
Do this step ifyou want to set a tempera-
ture (up to 450°F) other than 450°F.
Example:
PRESS
Example:
YOU SEE
(See Convection Oven Cook Book fortem-
perature recommendations.)
6. Start oven.
PRESS
Example:
YOU SEE
NOTES:
• If the door Lock Lever is latched when you
try to convection broil, the display will show
"door" and a tone will sound every 5 sec-
onds. You must unlatch the door in order
to proceed with broiling.
• If you want to change the convection
broilingtemperature after broiling has
begun, repeat Steps 4, 5, and 6.
7. When broiling is over, turn off
oven.
PRESS
Example:
YOU SEE
(time of
day)
[*]dd
29
_sing and Caring forYourOven
Timed cooking
The electronic clock/oven controlwill turn the oven on
and off at times you set ... even when you are not around.
Delayed time cooking is ideal for foods which do not require
a preheated oven, such as meats and casseroles. Do not
use delayed time cooking for cakes, cookies,
etc. - undercooking will result. Before using
timed cooking, make sure the clock is set to the
correct time of day. (See "Setting the clock"on page 16.)
Tostart baking/roasting now and stop automatically:
1. Prepare oven.
Positionthe oven rack(s) properly and
place the food in the oven. For correct
rack placement, see =Rack positions"on
page 36 and "Rack placement" chart on
page 37.
2. Choose setting.
PRESS
CONVECTIONCONVECTION
Example For
Convection
Roast:
YOU SEE
3. Set temperature (optional).
Do this step ifyou want to set a
temperature other than the one displayed.
Example:
PRESS
(See a reliable cookbook or the Convec-
tion Oven Cook Book for temperature
recommendations.)
Example:.
YOU SEE
4. Set stop time.
PRESS
Example:.
YOU SEE
(time of
day)
30
Using and Cadng forYourOven
Example:
PRESS
Example:
YOU SEE
5. Start oven.
PRESS
NOTE: If the door Lock Lever is latched
when you try to bake/roast, the display will
show "door" and a tone will sound every
5 seconds. You must unlatch the door in
order to proceed with baking/roasting.
When baking/roasting is done, "End"and
the time of day willshow in the display. Four
tones will sound, followed by one short tone
every minute, until you open the door or
press the Cancel/Off pad.
Example:
YOU SEE
(time of
day)
Todelay start and stop automatically:
1. Prepare oven.
Positionthe oven rack(s) properly and
place the food in the oven. For correct
rack placement, see "Rack positions"
on page 36 and "Rack placement" chart
on page 37.
2. Choose setting.
PRESS
CONVECTIONCONVECTION
Example For
Convection
Roast:
YOU SEE
3. Set temperature (optional).
Do this step ifyou want to set a tempera-
ture other than the one displayed.
Example:
PRESS
Example:
YOU SEE
(See a reliable cookbook or the Con-
vection Oven Cook Book for temperature
recommendations.)
continued on next page
31
Using and Caring for Your Oven
4. Set start time.
Example:
PRESS
PRESS
Example:
YOU SEE
(time of
day)
Example:
YOU SEE
5. Set stop time.
Example:
PRESS
PRESS
Example:
YOU SEE
(time of
day)
Example:
YOU SEE
6. Complete entry.
PRESS
NOTE: If the door Lock Lever is latched
when you try to bake/roast, the display will
show "door" and a tone willsound every
5 seconds. You must unlatch the door in
order to proceed with baking/roasting.
Example:
YOU SEE
(time of
day)
Example:
YOU SEE
When start time is reached:
When baking/roasting is done, "End" and
the time of day will show inthe display. Four
tones will sound, followed by one short tone
every minute, until you open the door or
press the Cancel/Off pad.
Example:
YOU SEE
(time of
day)
32
Using and Caring for Your Oven
To cancel timed cooking settings:
PRESS
Example:
YOU SEE
(time of
day)
To avoid sickness and food waste
when timed baking/roasting:
• Do not let most UNFROZEN food
stand for more than two hours before
cooking starts.
• Do not allow food to remain in oven for
more than two hours after the end of
cooking cycle.
NOTE: Do not use foods that willspoil while
waiting for cooking to start. Such foods are:
dishes with milk or eggs, cream soups and
cooked meats or fish. Also, foods containing
baking powder or yeast will not rise properly
when cooked using delay start.
Dehydrating
You can use your Thermal-Convection TM
oven to dehydrate fruitsand vegetables.
NOTE: To learn more about dehydration,
see the Convection Oven Cook Book
provided with your range.
1. Prepare food.
Prepare foods as recommended in recipe.
2. Arrange food on drying racks.
Racks are not included with oven.
Contact a local store handling
specialty cooking utensils.
3. Position door.
To allow moisture to escape, insert a wooden or
nylon spoon to provide a one-inch gap between
the frame and the door.
NOTE: The door must be closed further than the
BroilStop position. Ifthe door is open more than
one inch, the convection fan may shut off. This
prevents dehydratiort.
Wooden
ornylon
spoon
33
Using and Caring for Your Oven
4. Choose Convection Bake
setting. CONVECTION
PRESS
and hold
for two
seconds
Example:
YOU SEE
5. Set temperature (optional).
Do this step ifyou want to set a tem-
perature (from 100°F to 200°F) other
than 140°F.
Example:
PRESS
Example:
YOU SEE
6. Start oven.
PRESS
Example:
YOU SEE
NOTE: If you want to change the dehy-
drating temperature after dehydrating has
begun, repeat Steps 4, 5 and 6.
7. When dehydrating is done,
turn off oven.
PRESS
Example:
YOU SEE
(time of
day)
34
Using and Codng for Your Oven
Proofing bread
You can use your Thermal-Convection TM oven to
proof bread. For more information, see the Convec-
tion Oven Cook Book provided with your range.
1. Put bread in oven.
NOTE: Be sure to close the door,
2. Choose Convection Bake
setting. CONVEClION
PRESS
and hold for
two seconds
YOU SEE
3. Set temperature to 100°F.
Example:
PRESS
Example:
YOU SEE
4. Start oven.
PRESS
Example:
YOU SEE
5. When proofing is done, turn off
oven.
PRESS
Example:
YOU SEE
(time of
day)
35
Using and Cadng for Your Oven
Cooking tips
Baking/convection
baking tips
The hot air must circulate around the pans in
the oven for even heat to reach all parts of
the oven. This results in better baking.
For best air circulation:
• Place the pans so that one is not directly
over the other.
Rack positions
No.
NO.
No.
No.
wall°rl 1"-2" i- 2" lwall°r
olher ' -" = "" other
pen I I pan
• For best results, allow 11/2to 2 inches of
space around each pan and between pans
and oven walls. There must be a minimum
space of 1 inch.
• When baking with one pan, place pan in
the center of the oven rack.
Your oven has three racks. Two racks are
straight and the third is offset (raised). The
shape of the offset rack helps you space
racks better.
Your oven has four rack positions. Rack
position 4 isthe highest position, or farthest
from the bottom of the oven. Rack position 1
is the lowest position, or closest to the
bottom of the oven.
• When baking with two pans, place pans
in opposite corners of the oven rack.
NOTE: "Oven peeking" may cause heat loss,
longer cooking times and unsatisfactory
baking or roasting results. Rely on your
timer.
Personal Injury Hazard
• Always position oven rack(s) in desired
location before turning oven on.
• If you must move rack(s) while oven is
hot, use potholders or oven mittsto
protect hands.
* Do not let potholder or oven mitttouch
hot heating element.
Failure to follow the above precautions
may result in personal injury.
36
Using and Caring forYourOven
Baking tips
For proper cooking, follow these
guidelines:
• When using one rack, place the rack so
the top of the food will be centered in the
oven.
• When using more than one rack, use the
Convection Bake setting.
• Use only one cookie sheet in the oven at
one time when using the Bake setting.
Rack placement for specific
foods:
(For rack positions, see "Rack positions" on
page 36.)
FOOD
Frozen pies
RACK
POSITION
1 or2
Angel and bundt
cakes, most quick
breads, yeast breads,
casseroles, meats
2
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
2 or3
Using aluminum foil inthe
oven
(for thermal baking)
Electrical Shock and Fire Hazard
Do not allow foilto touch the heating
elements because it will damage them
and could result in electrical shock or fire
hazard.
Use aluminum foil to catch spilloversfrom
pies or casseroles.
• Place the foil on the oven rack below the
rack with the food. Turn foil edges up and
make sure foil is about 1 inch (3 cm) larger
all around than the dish holdingthe food.
• Do not cover the entire rack with alumi-
num foil. It will reduce air circulation and
cause poor cooking results.
• Do not line oven bottom or entire oven
rack with foil or other liners. Poor baking
will result.
Convection baking tips
• Do not use aluminum foil when convection
baking. Aluminum foil may block airflow.
• Reduce recommended recipe oven
temperature by approximately 25°F. See
recipe adaption chart in the Convection
Oven Cook Book for recommended
temperatures.
• For most recipes, you can reduce con-
vection baking time compared to standard
baking times. See recipe adaption chart or
convection baking chart in the Convection
Oven Cook Book for recommended baking
times.
NOTE: Cooking time may be longer when
you use more than one rack.
37
Using and Caring for Your Oven
• When baking on two or three racks, use
the Convection Bake setting for more even
results. (You can, however, use only one
rack when Convection Baking.)
• To use three racks during convection
baking, place one straight rack in
position 4 (the highest position), the
other straight rack in position 1 (the closest
to the oven bottom), and the offset rack in
position 2. This allows all three racks to be
an equal distance apart for better baking.
• Stagger cake pans or other utensils in
opposite directions on each rack when
three racks are used.
Roasting tips
• Spatter can be reduced by liningthe
bottom of the roasting pan with lightly
crushed aluminum foil.
• Use an accurate meat thermometer or
temperature probe (see page 23) to
determine when meat has reached desired
degree of doneness. Insert the thermom-
eter or probe intothe center of the thickest
portion of the meat or inner thigh or breast
of poultry. For an accurate reading, the tip
of the thermometer or probe should not
touch fat, bone or gristle.
• After reading the thermometer once,
push itfurther intothe moat V2inch or
more and read again. If the temperature
drops, return the meat to the oven for more
cooking.
• Check pork and poultry with a thermom-
eter in 2-3 places to ensure adequate
doneness.
Poultry and roasts will be easier to
carve if loosely covered with foil and
allowed to stand 10-15 minutes after
removal from the oven.
You can reduce roasting times and
temperatures for most standard recipes
when using the Convection Roast setting.
See recipe adaption chart or convection
roasting chart in the Convection Oven
Cook Book for recommended roasting
times and temperatures.
=1€3:
• Use the convection roasting rack on the
broiler pan (both included with your range).
(The convection roasting rack rests on the
broiler pan, not inside it.) The long side of
the rack should be parallel with the oven
door for best heat distributionand airflow.
38
Using and Cadng forYourOven
Broiling tips
• Always start broiling with a cold broiler
pan for even results.
• To retain more natural juice, do not
pierce meat with a fork.
• Trim the outer layer of fat from steaks and
chops.
• Slit fatty edges to prevent meat from
curling during broiling.
• Use a nonstick cooking spray or veg-
etable oil on the broiler pan and grid when
broiling fish to prevent sticking.
Fire Hazard
• Place meat the correct distance from
the element. Meat placed too close to
the element may spatter, smoke, burn
or catch fire during broiling.
• To ensure adequate grease drainage,
do not use cookie sheets or similar pans
for broiling. Also, covering the broiler
grid with foil is not recommended. Poor
drainage of grease may result in fire. If
foil is used, cut slits in foil to line up with
all openings in broiler grid. Grease can
then drain away and cool in pan.
Brolllng rack poslflons
RACK POSITION TYPE OF FOOD/
FROM BO1-FOM DONENESS
4 Hamburger patties
and thin steaks, 1/2"
thick or less
3 Quick searing food,
rare and medium
steaks, medium
patties, ham slices,
fish steaks, frank-
furters
Well-done steaks
and patties, lamb
chops, split chicken,
pork steaks and
chops, whole fish
39
C sing and Caring forYourOven
Thermal broiling chad:
- Press the Broil pad.
-The recommended rack position is numbered lowest (1) to highest (4).
FLAT APPROXIMATE
RACK TOTAL TIME
MEAT POSITION TEMPERATURE (MINUTES)
Steak, 1" thick 3 500°F
• rare 16
• medium 21
• well-done 25
Steak, 1V="thick 3 500°F
• rare 23
• medium 28
Hamburger patties or
steaks, lh,, thick or less 4 500°F
• medium 8-12
Lamb chops, 1" thick 3 400°F 18-20
Ham slice, lh,, thick 3 500°F 10-12
1" thick 3 500°F 20-22
Pork chops, 1" thick 3 450°F 25-28
Frankfurters 3 500°F 8
Chicken pieces 2 500°F 32
Fish, lh,, thick 2 350°F 20
1" thick 2 350°F 20-22
Calves liver, 1_" thick 3 350°F 10-12
40
c sing and Codng for Your Oven
Cleaning your oven and controls
PART WHAT TO USE HOW TO CLEAN
Control knobs Sponge and warm,
soapy water
Control panel
Exterior surfaces
(other than ceramic
cooktop and control
panel)
• Turn knobs to OFF and pull straight
away from control panel.
• Wash, rinse and dry thoroughly. Do
not soak.
• Replace knobs. Make sure all knobs
point to OFF.
DO NOT USE steel wool or abrasive
cleaners. They may damage the finish
ofthe knobs.
Sponge and warm,
soapy water
OR
Paper towel and spray
glass cleaner
Sponge and warm,
soapy water
• Wash, rinse and dry thoroughly.
DO NOT USE steel wool or abrasive
cleaners. They may damage the finish.
DO NOT spray cleaner directly on
panel. Apply cleaner to paper towel.
NOTE: Make sure you have not turned
the oven on when cleaning panel. If you
have, press the Cancel/Off pad.
• Wash, rinse and dry thoroughly.
USE nonabrasive, plastic scrubbing pad
on heavily soiled areas.
• Do not use abrasive or harsh cleans-
ers. They may damage the finish.
Broiler pan and
grid (clean after
each use)
Oven racks
Steel-wool pad and
warm, soapy water
Steel-wool pad and
warm, soapy water
OR
The Self-Cleaning cycle
• Wash, rinse and dry thoroughly.
DO NOT CLEAN in Self-Cleaning cycle.
• Wash, rinse and dry thoroughly.
OR
• Leave in oven during Self-Cleaning
cycle.
NOTE: Racks will permanently discolor
and become harder to slide if left in oven
during Self-Cleaning cycle. Apply a
small amount of vegetable oilto the side
rungs to aid sliding.
Oven door glass
• Make sure oven is cool.
• Follow directions provided with the
cleaner.
• Wash, rinse and dry thoroughly.
Paper towel and spray
glass cleaner
OR
Warm, soapy water
and a nonabrasive,
plastic scrubbing pad
Oven cavity Self-Cleaning cycle • See "Using the self-cleaning cycle" on
pages 43-46.
41
C_sing and Cadng for YourOven
Using and replacing
the oven light
The oven lightwill come on when you open
the oven door. To turn the light on when the
oven door isclosed, press the Oven Light
pad on the control panel. Press the pad
again to turn offthe light.
Replacing the oven light:
1. Disconnect appliance at main power
supply.
Electrical Shock and
Personal Injury Hazard
• Make sure oven and light bulb are cool
and power to the range has been
turned off before replacing the light
bulb. Failure to do so could result in
electrical shock or burns.
,,The bulb cover must be in place when
using the oven. The cover protects the
bulb from breaking, and from high oven
temperatures. Because bulb cover is
made of glass, be careful not to drop it.
Broken glass could cause injury.
i
i
=
,
°
Remove the glass bulb cover in the back
ofthe oven by screwing it out counter-
clockwise.
Remove the light bulb from its socket.
Replace the bulb with a 40-watt appli-
ance bulb.
Replace the bulb cover by screwing it in
clockwise. Reconnect appliance at main
power supply.
NOTE: The oven light will not work during
the Self-Cleaning cycle.
42
C ycing the Self-Cleaning
le
The Self-Cleaning cycle saves you from the
toil and mess that often come with hand-
cleaning the oven interior. Like with the
other functions of your range, you operate
the Self-Cleaning cycle with the easy-to-use
electronic control. To use this cycle properly,
follow the step-by-step instructions in this
section.
Before you stad
" I
DO NOT
hand-clean
gasket
- Hand-clean frame
Hand-clean door
around edge
Before you start the Self-Cleaning cycle,
make sure you:
• Hand-clean the areas shown. They do
not get hot enough during the cleaning
cycle for soilto burn away. Use hot
water and detergent or a soapy steel-
wool pad for cleaning.
NOTE: DO NOT clean, move or bend
the gasket. Poor cleaning, baking and
roasting may result.
• Remove the broiler pan grid and any-
thing else being stored in the oven.
• Wipe out any loose soil or grease. This
will help reduce smoke during the
cleaning cycle.
• Remove the oven racks from the oven if
you want them to remain shiny. You can
clean racks in the Self-Cleaning cycle,
but they willdiscolor and become harder
to slide. If you clean racks in the Self-
Cleaning cycle, place them on the rack
guides.
• Heat and odors are normal during the
Self-Cleaning cycle. Keep the kitchen
well ventilated by opening a window or
by turning on a vent hood or other
kitchen vent during the cycle.
Personal Injury and Product
Damage Hazard
• Do not touch the oven during the Self-
Cleaning cycle. Itcould burn you.
• Do not use commercial oven cleaners in
you oven. Cleaners may produce hazard-
ous fumes or damage the porcelain finish.
• Do not leave foil in oven during the Self-
Cleaning cycle. Foil can burn or melt and
damage the oven surface.
NOTE: Do not force the Lock Lever. You
could bend or break it. The lever is designed
to stay locked untilthe oven is cool enough
to safely open. Wait until it moves freely.
Do not blockthe vent during the Self-
Cleaning cycle. Air must move freely for
best cleaning results.
Do not leave plastic utensils near the
vent. They may melt.
43
Using the Self-Cleaning Cycle
Seffing the controls
Before setting controls:
1. Make sure clock is set to
correct time of day.
2. Set Lock Lever.
Liftthe panel between the oven door and
the control panel. Move the Lock Lever all
the way to the right-the Clean position.
Tostart cleaning immediately:
1. Choose clean setting.
PRESS YOU SEE
A three-hour Self-Cleaning cycle will be set.
2. Set clean time (optional).
Ifyou want a Self-Cleaning cycle other
than three hours, press the desired
Number pads for the new time up to
four hours.
Example:
PRESS
Example:
YOU SEE
• Use 2 hours for light soil.
• Use 3-4 hours for moderate to heavy soil.
3. Start oven.
PRESS
Example:
YOU SEE
NOTES:
• The display will show =door"and a tone will
sound if the door is not latched. Latch the
door to continue with the Self-Cleaning
cycle.
• Ifyou want to change the cleaning time
after cleaning has begun, repeat
Steps 1-3.
Todelay clean using start time:
1. Choose clean setting.
PRESS
YOU SEE
A three-hour Self-Cleaning cycle will be set.
44
_sing the Self-Cleoning Cycle
2. Set clean time (optional).
Ifyou want a Self-Cleaning cycle other
than three hours, press the desired Number
pads for the new time up to four hours.
Example:
PRESS
Example:
YOU SEE
• Use 2 hours for light soil.
• Use 3-4 hours for moderate to heavy soil.
3. Set start time.
Examp_:
PRESS
PRESS
Example:
YOU SEE
(time of
day)
Example:
YOU SEE
4. Complete entry.
PRESS
Example:
YOU SEE
NOTE: Ifyou want to change the cleaning
time after cleaning has begun, repeat
Steps 1-4.
Example:
YOU SEE
After the self-cleaning cycle darts:
NOTE: You must not move the Lock Lever
and you cannot open the door when Example:
LOCKED ison. YOU SEE
When the Serf-Cleaning cycle
starts:
When the oven temperature
goes above normal baking/
roasting temperatures:
After the self-cleaning cycle iscompleted:
Example:
YOU SEE
(time of
day)
45
Using the Self-Cleaning Cycle
When the oven cools to normal baking/roasting
ternperatu res: Example:
Move the Lock Lever back to the left. DO YOU SEE
NOT FORCE IT. Wait until it moves easily. (tim;ay©_
Tostop the self-cleaning cycle at any time:
Example:
PRESS YOU SEE
When LOCKED goes off, move the Lock
Lever back to the left. DO NOT FORCE IT.
Wait until it moves easily.
(time of
day)
When the oven cools to normal
baking/roasting temperatures:
Forbest cleaning results
• After the oven is cool, wipe up any
residue or ash with a damp cloth or
sponge. If any spots remain, clean with a
mild abrasive cleanser or mildly abrasive
pad.
• Clean the oven before itgets heavily
soiled. Cleaning a very soiled oven takes
longer and results in more smoke than
usual.
• If the Self-Cleaning cycle does not get
the oven as clean as you expected, the
cycle may not have been set long enough
or you may not have prepared the oven
properly. Set the Self-Cleaning cycle
longer the next time and hand-clean areas
noted on page 43.
How the cycle works
I_li'F (_ll'C)
CLE_MNQ CYCLE
(r_r_ ff,,,_ -
\
• TART 1 2 3 •TOP
Time In Hours
The Self-Cleaning cycle uses very high heat
to burn away soil and grease. During the cycle,
the oven gets much hotter than itdoes for
normal baking or broiling.This high heat
breaks up the soilor grease and burns it away.
46
Your oven is preset for a 3-hour Self-
Cleaning cycle. However, you can adjust the
cycle time to the amount of soil in your oven.
You can set the cycle anywhere between 2
and 4 hours. (See =Setting the controls"on
page 44.)
The graph at the left is representative of a
normal, 3-hour Self-Cleaning cycle. Note
that the heating stops when the 3-hour
setting is up, but ittakes longer for the oven
to cool enough to unlock.
You Need Assistance
or Service
Questions or comments? Call our toll-free Consumer
Assistance Center telephone number, 1-800-422-1230,
24 hours a day.
This section is designed to help you save the cost of a service call. Part I of this section
outlines possible problems, their causes, and actions you can take to solve each problem.
Parts 2 and 3 tell you what to do ifyou still need assistance or service. When calling our
Consumer Assistance Center for help or calling for service, please provide a detailed de-
scription ofthe problem, your appliance's complete model and serial numbers and the
purchase or installationdate. (See page 2.) This information will help us respond properly to
your request.
I. Before calling for service...
If your appliance should fail to operate, review the following list before calling your dealer.
You could save the cost of a service call.
PROBLEM
Nothing will
operate
The oven will
not operate
The surface
units will not
operate
Control knob(s)
will not turn
POSSIBLE CAUSE WHAT TO DO
The unit is not wired intoa
live circuit with proper volt-
age.
A household fuse has
blown or a circuit breaker
has tripped.
You have not set the elec-
tronic control correctly.
You have programmed a
delayed start time.
Wire the unit into a live circuit with
proper voltage. (See Installation
Instructions.)
Replace household fuse or reset
circuit breaker.
Refer to the section in this manual
describing the function you are operat-
ing.
Wait for the start time to be reached.
A household fuse has blown
or a circuit breaker has
tripped.
You have not set the
control knobs correctly.
You are not pushing in
before turning.
Replace household fuse or reset
circuit breaker.
Push control knobs in before turning
to a setting.
Push control knob(s) in before
turning to a setting.
continued on next page
47
If YouNeed Assidance or Service
PROBLEM
The Self-Clean-
ing cycle will not
operate
POSSIBLE CAUSE
You have programmed a
delayed start time.
The Lock Lever is not in
the Clean position-all the
way to the right.
Fan is not running. Iffan is
running, you can hear it.
WHAT TO DO
Wait for the start time to be
reached.
Move Lock Lever all the way to the
right.
Call a KitchenAid service techni-
cian for repair.
Cooking results
are not what you
expected
The range is not level.
The oven temperature
seems too low or too high.
You did not preheat the
oven before baking.
The recipe has never been
tested or is not from a
reliable source.
The pan used is not the
correct type or size.
There is not proper air
circulationaround pan
when baking.
Cooking utensil does not fit
the surface unit being
used.
Level range. (See Installation
Instructions.)
Adjust the oven temperature. (See
"Adjusting oven temperature" on
page 21 .)
Preheat oven when called for in
recipe.
Use only tested recipes from a
reliable source.
Refer to a reliable cookbook or
recipe for recommended pan type
and size.
Allow 1lh to 2 inches (4-5 cm) of air
space on all sides of pan. There
must be a minimum space of 1
inch.
Pan should be the same size or
slightly larger than surface unit
being used.
The display is There has been a power Reset the clock. (See page 16.)
flashing "88:88" failure.
"F-" followed
by a number
shows in the
display
Call for service. (See Step 3 on
page 49.)
48
If YouNeed Assistanceor Service
2. If the problem isnot due
to one of the items listed
in Step I"
• Call KitchenAid Consumer Assistance
Center:
1-800-422-1230
One of our trained consultants can instruct
you in how to obtain satisfactory operation
from your appliance or, ifservice is neces-
sary, recommend a qualified service
company in your area.
• If you prefer, write to:
Consumer Assistance Center
KitchenAid
P.O. Box 558
St. Joseph, MI 49085-0558
Please include a daytime phone number in
your correspondence.
3. Ifyou need service:
• Call your dealer or the repair service he
recommends.
• All service should be handled locally bythe
dealer from whom you purchased the unit
or an authorized KitchenAid servicer.
• If you are unable to obtain the name of a
local authorized KitchenAld servicer, call
our Consumer Assistance Center tele-
phone number (see Step 2).
4. Ifyou are not satisfied
with the action taken:
• Contact the Major Appliance Consumer
Action Panel (MACAP). MACAP is a group
of independent consumer experts that
voices consumer views at the highest
levels ofthe major appliance industry.
• Contact MACAP only when the dealer,
authorized servicer and KitchenAid have
failed to resolve your problem.
Major Appliance Consumer Action Panel
20 North Wacker Drive
Chicago, IL 60606
• MACAP will inturn inform us of your
action.
49
50
51
I itchen kid
Electric Range
LENGTH OF KITCHENAID KITCHENAID
WARRANTY: WILL PAY FOR: WILL NOT PAY FOR:
A.
ONE YEAR FULL
WARRANTY
FROM DATE OF
PURCHASE.
SECOND
THROUGH FIFTH
YEAR LIMITED
WARRANTY
FROM DATE OF
PURCHASE.
SECOND
THROUGH
TENTH YEAR
LIMITED
WARRANTY
FROM DATE OF
PURCHASE.
Replacement parts and
repair labor costs to
correct defects in
materials or workman-
ship. Service must be
provided by an author-
ized KitchenAid servic-
ing outlet.
Replacement parts for
any electric element to
correct defects in
materials or workman-
ship. Replacement
ceramic glass if break-
age is due to defects in
materials or
workmanship.
Replacement parts for
solid state touch control
system to correct
defects in materials or
workmanship.
Replacement parts for
the porcelain oven
cavity/inner door if the
part rusts through due
to defects in materials
or workmanship.
Service calls to:
1. Correct the installation of the
range.
2. Instruct you how to use the
range.
3. Replace house fuses or correct
house wiring.
B. Repairs when range is used in other
than normal home use.
C. Damage resulting from accident,
alteration, misuse, abuse, improper
installation or installation not in
accordance with local electrical
codes.
D. Any labor costs during the limited
warranties.
E. Replace parts or repair labor costs
for units operated outside the United
States.
F. Pickup and delivery. This product
is designed to be repaired in the
home.
G. Repairs to ceramic cooktop if it has
not been cared for as recommended
in this Use Care Guide.
H. Repairs to parts or systems caused
by unauthorized modifications made
to the appliance.
KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CON-
SEQUENTIAL DAMAGES. Some states do not allow the exclusion or limitation of incidental
or consequential damages, so this exclusion may not apply to you.
This warranty gives you specific legal rights and you may also have other rights which may
vary from state to state.
If you need service, first see the "Assistance or Service" section of this book. After checking
"Assistance or Service," additional help can be found by calling our Consumer Assistance
Center telephone number, 1-800-422-1230, from anywhere in the U.S.
KitchenAid
St. Joseph, Michigan, U.S.A. 49085
Pdnted on recycled paper.
10=/opost consumer waste/
50=/orecovered rnatenals.
® Registered Trademark/TM Trademark of KitchenAid.
Part No. 3185731
© 1993 KitchenAid Printed in U.S,A,
