Frigidaire.com USA 1-800-374-4432 Frigidaire.ca Canada 1-800-265-8352
A26316301/A (Nov 2022)
use
&
care
GAS
RANGE
Introduction. . . . . . . . . . . . . . . . . . 2
Important Safety Instructions. . . . . . . . 3
Cooking Recommendations. . . . . . . . 10
Before Setting Surface Controls . . . . . 14
Setting Surface Controls. . . . . . . . . . 17
Before Setting Oven Controls. . . . . . . 20
Setting Oven Controls . . . . . . . . . . . 25
Care and Cleaning . . . . . . . . . . . . . 52
Before You Call . . . . . . . . . . . . . . . 58
Warranty . . . . . . . . . . . . . . . . . . 62
2
INTRODUCTION
INTRODUCTION
Welcome to our
family
Thank you for bringing Frigidaire into your home!
We see your purchase as the beginning of a long
relationship together.
This manual is your resource for the use and care
of your product. Please read it before using your
appliance. 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 o cial! Be sure to register your prod-
uct.
Keep your product info here so it’s easy to fi nd.
Model Number:
Serial Number:
Purchase Date:
Read all the safety instructions in the front of
your Use & Care Manual.
Remove all packaging materials from your ap-
pliance before cooking.
Confi rm that the electrical power to the appli-
ance is turned on.
Confi rm that the gas regular is turned on.
Check your installation instructions if you need
help.
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 (page 22) for instructions.
Test all surface elements/burners to make sure
they are working properly (page 19).
Before cooking, set the oven to bake at 350°F
(177ºC) for 30 minutes (page 23). Some
noise and odors are normal on the fi rst cooking
cycle.
Remember to complete your product registra-
tion!
Installation Checklist
9
Serial Number Location
3
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.
IMPORTANT SAFETY INSTRUCTIONS
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.
If the information in this manual
is not followed exactly, a fire or explosion
may result causing property damage,
personal injury or death.
FOR YOUR SAFETY:
—Do not store or use gasoline or other
flammable vapors and liquids in the
vicinity of this or any other appliance.
—WHAT TO DO IF YOU SMELL GAS:
• Do not try to light any appliance.
• Do not touch any electrical switch; do
not use any phone in your building.
• Immediately call your gas supplier from
a neighbor's phone. Follow the gas
supplier's instructions.
• If you cannot reach your gas supplier,
call the fire department.
—Installation and service must be
performed by a qualified installer,
servicer or the gas supplier.
Never operate the top surface cooking section of this
appliance unattended.
• Failure to follow this warning statement could
result in fire, explosion, or burn hazard that could
cause property damage, personal injury, or death.
• If a fire should occur, keep away from the appli-
ance and immediately call your fire department.
DO NOT ATTEMPT TO EXTINGUISH AN
OIL/GREASE FIRE WITH WATER.
WARNING
4
IMPORTANT SAFETY INSTRUCTIONS
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.
WARNING
Air curtain or other overhead range
hoods that operate by blowing a down-
ward air fl ow onto a range or cooktop
shall not be used in conjunction with gas
ranges or cooktops other than when the
range or cooktop and hood have been
designed, tested, and listed by an inde-
pendent test laboratory for use in combi-
nation with each other.
WARNING
Tip Over Hazard
• A child or adult can tip
the range and be killed.
• Verify the anti-tip device
has been installed to floor
or wall.
• Ensure the anti-tip device is
re-engaged to floor or wall when the
range is moved.
• Do not operate the range 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.
Range
leveling
leg
Anti-tip
bracket
To check if the anti-tip bracket is installed
properly, use both arms to grasp the rear edge
of the range back. Carefully attempt to tilt
range forward. When properly installed, the
range should not tilt forward.
Refer to the anti-tip bracket installation instruc-
tions supplied with your range for proper
installation.
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 200°F (94°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.
5
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
the electrical installation is adequate and
is in conformance with all local codes and
ordinances.
This appliance is equipped with a 3-prong
grounding plug for your protection against
shock hazard and should be plugged di-
rectly into a properly grounded receptacle.
Do not cut or remove the grounding prong
from this plug.
For personal safety, the appliance must be
properly grounded. For maximum safety,
the power cord must be plugged into an
electrical outlet that is correctly polarized
and properly grounded.
If a 2-prong wall receptacle is the only
available outlet, it is the personal respon-
sibility of the consumer to have it replaced
with a properly grounded 3-prong wall
receptacle, installed by a qualifi ed techni-
cian.
Do not cut, remove, or
bypass the grounding
plug under any
circumstances.
Grounding type
wall receptacle
Power supply
cord with 3-prong
grounding plug
6
IMPORTANT SAFETY INSTRUCTIONS
WARNING
• Do not leave children alone - Children
should not be left alone or unattended
in the area where appliance is in use.
They should never be allowed to sit
or stand on any part of the appliance,
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 appli-
ance to reach items could be seriously
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.
• Stepping, leaning, or sitting on the door
or drawers of this appliance can result
in serious injuries and also cause dam-
age to the appliance.
• Never cover any slots, holes or pas-
sages in the oven bottom or cover and
entire rack with materials such as alu-
minum foil. Doing so blocks air fl ow
through the oven and may cause car-
bon monoxide poisoning. Aluminum foil
linings 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. Do-
ing so may result in carbon monoxide
poisoning and overheating of the appli-
ance.
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.
Conversion to (L.P.) Gas
This appliance allows for conversion to
Liquefi ed Petroleum (L.P.) Gas.
WARNING
Personal injury or death from electrical
shock may occur if the conversion to L.P.
gas is not made by a qualifi ed installer
or electrician. Any additions, changes or
conversions required in order for this ap-
pliance to satisfactorily meet the applica-
tion needs must be made by a qualifi ed
technician.
If L.P. conversion is needed, contact your
local L.P. Gas provider for assistance.
See the installation instructions packaged
with this appliance for complete installa-
tion and grounding instructions.
7
IMPORTANT SAFETY INSTRUCTIONS
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.
• 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.
CAUTION
• 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 GAS COOKTOP
CAUTION
Use Proper Flame Size — Adjust fl ame
size so it does not extend beyond the
edge of the utensil. The use of under-
sized utensils will expose a portion of
the burner fl ame to direct contact and
may result in ignition of clothing. Proper
relationship of utensil to fl ame will also
improve e ciency.
Know which knob or key controls each
surface heating area. Place cookware with
food on the cooking area before turning it
on. Turn the cooking area o before re-
moving the cookware.
Use proper pan size. This appliance is
equipped with one or more surface units
of di erent sizes. Select cookware with fl at
bottoms that match the surface unit heat-
ing element. The use of undersized cook-
ware may expose a portion of the fl ame to
direct contact and may result in the igni-
tion of clothing or other items. Using the
proper cookware on the cooking areas will
improve e ciency.
Always turn knob to the full LITE position
when igniting top burners. Visually check
that burner has lit. Then adjust the fl ame
so it does not extend beyond the edge of
the utensil.
8
IMPORTANT SAFETY INSTRUCTIONS
To reduce the risk of burns, ignition of
fl ammable materials, and spillage due to
unintentional contact with the utensil, the
handle of the utensil should be positioned
so that it is turned inward, and does not
extend over adjacent surface burners
Never leave surface burners unattended
at high heat settings — Boil overs cause
smoking and greasy spill overs that may
ignite, or a pan that has boiled dry may
melt.
Glazed cooking utensils — Only certain
types of glass, glass/ceramic, ceram-
ic, earthenware, or other glazed utensils
are suitable for cook top service without
breaking due to the sudden change in
temperature. Check the manufacturer’s
recommendations for cook top use.
When you are fl aming foods under a venti-
lating hood, turn the fan on.
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.
IMPORTANT INSTRUCTIONS FOR
CLEANING 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.
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.
9
IMPORTANT SAFETY INSTRUCTIONS
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 commercial oven cleaner un-
less certifi ed for use in a self-cleaning
oven. Always follow the manufacturer’s
directions for use of cleaners.
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.
Clean ventilating hoods frequently -
Grease should not be allowed to accumu-
late on hood or fi lter. Follow the manu-
facturer’s instructions for cleaning vent
hoods.
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
10
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-
or
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
more
Air Fry
The hot air convection makes crisp, golden fried
foods without the splatter. For even heating on all
sides and large capacity, use the Air Fry Tray (avail-
able from Frigidaire.com).
• 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
Advanced Convection
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.
11
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.
12
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 26.
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 30
Steam Bake For directions, tips, and benefi ts of Steam Bake see “Steam Bake” on page
42.
Food placement Allow at least 2 inches (5 cm) of space between bakeware for proper air cir-
culation.
13
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.
14
BEFORE SETTING SURFACE CONTROLS
Gas surface burner types
The cooktop is equipped with gas surface burners
with di erent BTU ratings. The ability to heat food
quickly and in large amounts increases as the burn-
er size increases.
• Small burners are best used for low-fl ame heat-
ing of small amounts of food.
• Standard burners can be used for most surface
cooking needs.
• The largest burner is best used for bringing
large quantities of liquid rapidly up to tem-
perature or when preparing larger quantities
of food. The large burner is located at the right
front position on the cooktop.
Regardless of size, always select cookware that
is suitable for the amount and type of food being
prepared. Select a burner and set the fl ame size
appropriately for the pan. Never allow fl ames to
extend beyond the outer edge of the pan.
Burner Cap
Burner Head
Orifi ce Holder
Ignitor
Figure 1: Burner cap, burner head, ignitor, and
orifi ce
Assembly of the Burner Caps
Make sure that all of the surface burner caps and
surface burner grates are installed correctly and at
the correct locations.
1. Remove all packing material from the cooktop
area.
2. Make sure burner head and caps are properly
placed on the surface burners.
Important: The burner head has a hole which fi ts
over the ignitor. Make sure the head fi ts snugly be-
fore placing the burner caps.
Note: Unpack the burner grates and position them
on the cooktop after the burner heads and caps are
properly installed.
CAUTION
• Do not allow spills, food, cleaning agents, or
any other material to enter the gas orifi ce
holder opening.
• Always keep the burner caps and burner
heads in place whenever the surface burners
are in use.
• Never place fl ammable items on the cooktop.
15
BEFORE SETTING SURFACE CONTROLS
Using Proper Cookware
The size and type of cookware used will infl uence
the heat setting needed for best cooking results.
Be sure to follow the recommendations for using
proper cookware as illustrated in “Figure 2: Testing
cookware” and “Figure 3: Proper cookware”.
Figure 2: Testing cookware
Check for fl atness by ro-
tating a ruler across the
bottom of the cookware
(see “Figure 2: Testing
cookware”). Cookware
should have fl at bot-
toms that make good
contact with the entire
surface of the heating
element.
• Flat bottom and straight
sides.
• Tight fitting lids.
• Weight of handle does
not tilt pan. Pan is well
balanced
.
• Pan sizes match the
amount of food to be
prepared and the size
of the surface element.
• Made of material that
conducts heat well.
• Easy to clean.
• Always match pot
diameter to element
size.
• Curved and warped pans.
• Cookware larger than
element by more than
one-half inch or 12mm.
• Heavy handle tilts pan.
• Pan is much smaller
than the element.
Cookware Material Types
The cookware material determines how evenly and
quickly heat is transferred from the surface ele-
ment to the pan bottom. The most popular materi-
als available are:
• Aluminum - Excellent heat conductor. Some
types of food will cause it to darken (Anodized
aluminum cookware resists staining and pit-
ting).
• Copper - Excellent heat conductor but discol-
ors easily (see Aluminum).
• Stainless - Slow heat conductor with uneven
cooking results. Durable, easy to clean, and
resists staining.
• Cast Iron - A slow heat conductor, but will re-
tain heat very well. Cooks evenly once cooking
temperature is reached.
• Porcelain-enamel on metal - Heating charac-
teristics will vary depending on base material.
• Glass - Slow heat conductor.
IMPORTANT
Do not place empty aluminum, glass, or porce-
lain-enamel coated cookware on the element.
The melting point of cookware made with these
materials may be reached quickly, especially if left
empty. If the cookware melts it will damage the
cooktop. Follow all the cookware manufacturer’s
recommendations for use and care of cookware.
IMPORTANT
NEVER place or straddle a cooking utensil over
two di erent surface cooking areas at the same
time. Incorrect use may damage the cooktop.
Figure 3: Proper cookware
16
BEFORE SETTING SURFACE CONTROLS
Install Burner Grates
To install burner grates, place the grates fl at-side
down and align them into the cooktop recess..
IMPORTANT
• Make sure the burner grates are proper-
ly placed on the cooktop before using the
surface burners (Figure 4). The grates are
designed to rest inside the recess on the
cooktop.
• Grates should rest fl ush against each other
and against the sides of the recess.
• Do not line the area underneath the grates or
any part of the cooktop with aluminum foil or
with any other lining.
Figure 4: Grate installation
Home Canning
Be sure to read and observe all the following points
when home canning with your appliance. Check
with the USDA (United States Department of Ag-
riculture) website and be sure to read all the infor-
mation they have available as well as follow their
recommendations for home canning procedures.
• Use only a completely fl at bottom canner with
no ridges that radiate from the bottom cen-
ter when home canning. Heat is spread more
evenly when the bottom surface is fl at. Use a
straight-edge to check canner bottom.
• Make sure the diameter of the canner does not
exceed 1 inch (25mm) beyond the surface ele-
ment markings or burner.
• It is recommended to use smaller diameter can-
ners on electric coil and ceramic glass cooktops
and to center canners on the burner grates.
• Start with hot tap water to bring water to boil
more quickly.
• Use the highest heat setting when fi rst bringing
the water to a boil. Once boiling is achieved,
reduce heat to lowest possible setting to main-
tain that boil.
• Use tested recipes and follow instructions care-
fully. Check with your local Cooperative Agri-
cultural Extension Service or a manufacturer of
glass jars for the latest canning information.
• It is best to can small amounts and light loads.
Do not leave water bath or pressure canners on
high heat for an extended amount of time.
17
SETTING SURFACE CONTROLS
Setting surface controls
The ability to heat food quickly and in large vol-
umes increases as the burner size increases. Your
gas appliance may be equipped with many di er-
ent sized surface burners.
It is important to select cookware that is suitable
for the amount and type of food being prepared.
Select a burner and fl ame size appropriate for the
cookware size.
• The standard size burner or burners may be
used for most surface cooking needs.
• Small burners are best used for low-fl ame heat-
ing of small amounts of food.
• Large burners are best for bringing large quan-
tities of liquid to temperature or heating larger
quantities of food.
Setting a surface burner:
1. Place cooking utensil on center of surface
burner grate. Be sure the cooking utensil rests
stable on the burner grate.
2. Push the burner’s surface control knob in and
turn counterclockwise out of the OFF position
(Figure 5).
3. Release the surface control knob and rotate to
the LITE position ( ). Visually check that the
burner has a steady gas fl ame.
4. Once the surface burner has a fl ame, push the
surface control knob in and turn counterclock-
wise to the desired fl ame size setting. Adjust
the fl ame as needed using the knob markings.
Figure 5: Surface control knob
CAUTION
Do not place fl ammable items such as plastic
wrappings, spoon holders, or plastic salt and
pepper shakers on the cooktop when it is in use.
These items could melt or ignite. Potholders, tow-
els, or wooden spoons could catch fi re if placed
too close to the surface burners.
NOTES
• When setting a surface control knob to the
lite position, all of the electronic surface ignit-
ors will spark at the same time. However, only
the surface burner you are setting will ignite.
• In the event of an electrical power outage, the
surface burners may be lit manually. To light a
surface burner, hold a lit match to the burn-
er head, then slowly turn the surface control
knob to lite. Once the burner ignites, push in
and turn knob out of lite then to the desired
fl ame setting. Use caution when lighting sur-
face burners manually.
18
SETTING SURFACE CONTROLS
Set proper burner fl ame size
The color of the fl ame is the key to proper burner
adjustment. A good fl ame is clear, blue and hardly
visible in a well-lighted room. Each cone of fl ame
should be steady and sharp. Adjust or clean the
burner if fl ame is yellow-orange.
For most cooking: start on the highest setting and
then turn to a lower setting to complete the pro-
cess. Use the recommendations below as a guide
for determining proper fl ame size for various types
of cooking (Table 1).
For deep fat frying: use a thermometer and adjust
the surface knob accordingly. If the fat is too cool,
the food will absorb the fat and be greasy. If the
fat is too hot, the food will brown so quickly that
the center will be under-cooked. Do not attempt to
deep fat fry too much food at once as the food will
neither brown nor cook properly.
Flame size Type of cooking
High fl ame Start most foods; bring water
to a boil; pan broiling
Medium fl ame Maintain a slow boil; thicken
sauces, gravies; steaming
Low fl ame Keep foods cooking; poaching;
stewing
These settings are based on medium-weight met-
al or aluminum pans with lids. Settings may vary
when using other types of pans.
Table 1: Recommended fl ame settings for cook-
ing
CAUTION
Never extend the fl ame beyond the outer edge of
the cooking utensil. A higher fl ame wastes en-
ergy, and increases your risk of being burned by
the fl ame (Figure 6).
Figure 6: Proper burner fl ame
19
SETTING SURFACE CONTROLS
Cooking with a griddle (some models)
Figure 7: Griddle
The griddle is a versatile accessory that is perfect
for cooking foods that require large fl at surfaces
such as pancakes, French toast, grilled sandwiches,
bacon, and also for cooking di erent foods at the
same time.
After use, let the griddle cool before washing. Hand
wash with hot soapy water. Do not soak. Dry thor-
oughly. Do not put a griddle in a dishwasher.
If you would like to purchase a griddle, you can
order one from Frigidaire.com.
Using the griddle:
Put the griddle securely in place of the middle
burner grate.Preheat the griddle for 5 minutes
on medium to medium low setting. Slow preheat
ensures even heat distribution during the cooking
process. DO NOT preheat the griddle on HI setting.
Preheating on HI may warp the griddle and prevent
even heat distribution.
Home Canning
Be sure to read and observe all the following points
when home canning with your appliance. Check
with the USDA (United States Department of Ag-
riculture) ebsite and be sure to read all the infor-
mation they have available as well as follow their
recommendations for home canning procedures.
• Use only a completely fl at bottom canner with
no ridges that radiate from the bottom cen-
ter when home canning. Heat is spread more
evenly when the bottom surface is fl at. Use a
straight-edge to check canner bottom.
• Make sure the diameter of the canner does not
exceed 1 inch (25mm) beyond the surface ele-
ment markings or burner.
• It is recommended to use smaller diameter can-
ners on electric coil and ceramic glass cooktops
and to center canners on the burner grates.
• Start with hot tap water to bring water to boil
more quickly.
• Use the highest heat setting when fi rst bringing
the water to a boil. Once boiling is achieved,
reduce heat to lowest possible setting to main-
tain that boil.
• Use tested recipes and follow instructions care-
fully. Check with your local Cooperative Agri-
cultural Extension Service or a manufacturer of
glass jars for the latest canning information.
• It is best to can small amounts and light loads.
Do not leave water bath or pressure canners on
high heat for an extended amount of time.
20
BEFORE SETTING OVEN CONTROLS
Figure 8: Oven vent
Flat oven racks may be used for most cooking
needs and may be placed in most oven rack posi-
tions.
Figure 9: 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
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
21.
flat handle
oven rack
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.
21
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
Oven Light
To activate the oven light, open the Menu Options
and choose the Oven Light setting.
22
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 .
Smoke Shield
The Smoke Shield feature reduces smoke and
odors during high-temperature cooking modes.
When selected, the Smoke Shield feature will op-
erate on no preheat, convection roast, multi-rack,
steam bake, and steam roast modes until the fea-
ture is toggled o .
Smoke Shield is always active during self-clean,
steam clean, air fry, and broil models. Smoke Shield
does not activate for bake, convection bake, air
sous vide, dehydrate, or bread proof modes.
23
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
24
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.
25
SETTING OVEN CONTROLS
Table 2: Minimum and maximum control settings
Feature Mode Min Temp/
Time
Max Temp/
Time
No
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
0:01 Min
11:59 Hr./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 .
26
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 27)
• Convection Bake (page 29)
• Air Fry (page 30)
• No Preheat (page 31)
• Slow Cook
• Air Sous Vide (page 32)
• Dehydrate (page 35)
• Bread Proof (page 35)
• Slow Cook (page 36)
• Convection Roast (page 36)
• Broil (page 38)
• Multi-Rack (page 40)
• Steam Bake (page 41)
• Steam Roast (page 42)
• Keep Warm (page 42)
• Delay Start (page 43)
• Self Clean (page 44)
• Steam Clean (page 47)
• Food Probe (page 48)
27
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 6 (fl at) 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.
6
5
4
7
1
2
3
28
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.
29
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 6 (fl at).
• For baking cakes use the following rack posi-
tions and place bakeware as shown in Figure 4.
In upper rack use position 4 (fl at) 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
temperature 25° to account for the increased
e ciency of convection. If used, Convection
Convert must be selected before 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 10: Pan positions for best results when bak-
ing cakes on two racks.
6
5
4
7
1
2
3
30
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
Figure 11: Air Fry Tray
Table 3: 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.
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.
6
5
4
7
1
2
3
31
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.
6
5
4
7
1
2
3
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.
32
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.
33
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 4 on page 34.
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.
34
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 4: Sous Vide Table
35
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 5: 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
6-12
Fruit
Apples
Bananas
Strawberries
Peaches
145°F - 63°C
5-7
8-20
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
36
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 13: Convection roasting on lower oven racks
6
5
4
7
1
2
3
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.
37
SETTING OVEN CONTROLS
Table 6: Convection Roasting recommendations
Meat Weight Oven Temp Internal Temp Mins per
lb
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.
38
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.
6
5
4
7
1
2
3
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.
39
SETTING OVEN CONTROLS
Table 7: 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.
40
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 fl at rack in posi-
tion 4.
6
5
4
7
1
2
3
41
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-
1
/
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-
1
/
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).
42
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-
1
/
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.
43
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.
44
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 14: 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 44). 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.
45
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.
46
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.
47
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 15: 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 44.
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 16: Clean around the oven door gasket
48
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.
Insérez la
pointe de la
sonde au
centre des
aliments
49
SETTING OVEN CONTROLS
Table 8: 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.
50
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.
51
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.
52
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 17: 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 and plastic control knobs
Painted body parts
Painted decorative trims
Using a soft cloth, clean with mild dish detergent and water or a
50/50 solution 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.
Control panel Using a soft cloth, clean with mild dish detergent and water or a
50/50 solution 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 n-
ish.
Control knobs Using a soft cloth, clean with mild dish detergent and water or a
50/50 solution 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 solution of vinegar and water. Rinse with clean water, dry with
a soft clean cloth. Do not use cleaners containing abrasives, chlo-
rides, chlorine, or ammonia.
Smudge Proof™ Stainless Steel
Black Stainless Steel
Using a soft cloth, clean with mild dish detergent and water or a
50/50 solution of vinegar and water. Rinse with clean water, dry with
a soft clean cloth. Do not use appliance cleaner, stainless steel clean-
er, 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.
53
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.
Manual clean oven interior The oven interior is porcelain coated and safe to clean using oven
cleaners. Always follow manufacturer's instructions for cleaners. Af-
ter cleaning, remove any oven cleaner or the porcelain may become
damaged during future heating. Do not spray oven cleaner on any
electrical controls or switches. Do not spray or allow oven cleaner to
build up on the oven temperature sensing probe. Do not spray clean-
er on oven door trim, door gasket, plastic drawer glides, handles or
any exterior surfaces of the appliance.
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 23.
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.
Gas cooktop surface burners See “Cleaning the sealed burners” on page 22.
Gas cooktop surface grates
Gas cooktop burner caps
Use a non-abrasive plastic scrubbing pad and mild abrasive cleanser.
Do not allow food spills with a high sugar or acid content (milk, to-
matoes, sauerkraut, fruit juices or pie fi lling) to remain on the burner
grates or burner caps. These spills may cause a dull spot even after
cleaning. Clean these spills as soon as surfaces are cool. Thoroughly
dry immediately following cleaning.
54
CARE AND CLEANING
Cleaning the surface burners
To avoid possible burns, do not attempt cleaning
before turning o all surface burners and allowing
them to cool.
Any additions, changes, or conversions required in
order for this appliance to satisfactorily meet the
application needs must be made by an authorized
qualifi ed Agency. Routinely clean the cooktop.
Wipe with a clean, damp cloth and wipe dry to
avoid scratches. Keeping the surface burner head
ports and slots clean will prevent improper ignition
and an uneven fl ame.
To clean recessed and contoured areas of cooktop:
• If a spill occurs on or in the recessed or con-
toured areas, blot up spill with an absorbent
cloth.
• Rinse with a clean, damp cloth and wipe dry.
To clean burner heads:
1. Remove the burner cap and the burner head
(see ). Clean with hot soapy water and dry
thoroughly
2. For burned-on and dried spills, apply hot soapy
water to the burner head. Allow time for the
soils to soften.
3. Use a toothbrush to clean all over the burner
head.
4. Use a needle or fi ne wire to clean out the fl ame
ports.
5. Wipe the burner head clean with a soft, clean
cloth, sponge, or scratch-free cleaning pad.
6. Before using the cooktop again, make sure the
burner head has fully seated back into place
and the burner cap is properly seated on the
burner heads. You can wiggle the cap to test
placement, neither the cap nor the head should
slide out of position (see “Assembly of the
burner caps” on page 8).
Important notes:
• Always keep the surface burner caps in place
whenever a surface burner is in use.
• When replacing the burner caps, be sure the
burner caps are seated fi rmly on top of the
burner heads.
• For proper fl ow of gas and ignition of burners
do not allow spills, food, cleaning agents, or
any other material to enter the gas orifi ce port
opening.
CAUTION
To avoid possible burns do not attempt to oper-
ate the surface burners without the burner caps.
Do not use spray oven cleaner on the cooktop.
Burner Cap
Burner Head
Orifi ce Holder
Ignitor
Figure 18: Burner cap, burner head, ignitor, and
orifi ce
Flame Ports
Ignition Port
55
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.
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.
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.
56
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 19: Oven Halogen light
57
CARE AND CLEANING
Removing and Replacing the Oven Door
Figure 20: Door hinge location
To remove the oven door:
1. Open oven door completely, horizontal with
fl oor (Figure 20).
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 21).
3. Grasp the door by the sides, and close the door
until the door frame makes contact with the
unlocked hinges (Figure 22)).
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 23).
Figure 21: Door hinge lock
Figure 22: Removal position
Figure 23: 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 23).
2. Hold the oven door at the same angle as the
removal position (Figure 22) 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 20).
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 21).
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.
58
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 tempera-
tures 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 bis-
cuits burn on the
bottom.
Cookies and biscuits put
into oven before oven is
preheated.
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
before 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
baking.
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 level-
ing 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
frequently.
Set oven temperature 25°F (13°C) higher than sug-
gested 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 recommend-
ed baking time.
59
BEFORE YOU CALL
1-800-265-8352 (Canada)
Frigidaire.ca
1-800-374-4432 (United States)
Frigidaire.com
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 elec-
tric company for service outage information.
Oven Problems
Problem Cause / Solution
Poor baking results. Many factors a 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 recommended temperature or baking time. See “Adjusting the
Oven Temperature” on page 26 if you feel the oven is too hot or too cool.
Flames inside oven or
smoking 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 “Using the Broil Feature”
on page 22.
Oven smokes excessively
when broiling.
Incorrect setting. Follow the “Using the Broil Feature” instructions on page
22.
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 broil-
ing frequently. Grease or food splatters will cause excessive smoking.
Oven control panel beeps
and displays any F or E
code error.
Oven control has detected a fault or error condition. To clear the error, press
the OFF key on the control panel. Once the error code is cleared, try the
bake or broil function. If the F or E code error repeats, turn o the power
to appliance, wait 5 minutes, and then repower the appliance. Set the clock
with correct time of day. Try the bake or broil function again. If the fault
recurs, press the OFF key to clear.
Oven portion of appliance
does not operate.
Be sure the regulator gas valve is turned to ON. See installation instructions.
The time of day is not set. The clock must be set in order to operate the
oven. See “Setting Clock” on page 15.
Be sure the oven controls are set properly for the desired function. See
“Oven Control Features” starting on page 14 and review instructions for the
desired cooking function in this manual or see “Entire appliance does not
operate.” in this checklist.
Convection fan does not
rotate.
Oven door is open. The convection fan will turn o if the oven door is
opened when convection is active. Close the oven door.
On gas models, the convection fan will begin to rotate about 6 minutes into
the preheating process.
60
BEFORE YOU CALL
Cooktop Problems
Problem Cause / Solution
Surface burners do not
ignite.
Surface control knob was not completely turned to LITE (). Push in and turn
the surface control knob to LITE until the burner ignites and then turn the
control knob to the desired fl ame size.
Burner ports are clogged. With the burner OFF and cool, use a small-gauge
wire or needle to clean the burner head slots and ignition ports. See“Clean-
ing the Cooktop and Surface Burners” in the Care & Cleaning section on
page 25 for additional cleaning instructions.
Range power cord is disconnected from outlet (electric ignition models
only). Be sure the power cord is securely plugged into the power outlet.
Circuit is broken. Check breaker box or fuse box.
Electrical power outage. Burners may be lit manually. See “Setting Surface
Burners” on page 13.
Surface burner fl ame
uneven or only part way
around burner cap.
Burner slots or ports are clogged. With the surface burner OFF and cool,
clean ports with a small-gauge wire or needle. If moisture is present after
cleaning, lightly fan the fl ame and allow the burner to operate until fl ame is
full.
Burner caps are not seated properly. Check that all burner caps are level
and seated correctly on the burner heads. See“Cleaning the Cooktop and
Surface Burners” in the Care & Cleaning section on page 25 for additional
cleaning instructions.
Surface burner fl ame is
too high.
Surface control knob is set too high. Adjust to a lower fl ame setting.
Burner caps are not seated properly. Check that all surface burner caps are
level and seated correctly on the surface burner heads. See“Cleaning the
Cooktop and Surface Burners” in the Care & Cleaning section on page 25
for additional cleaning instructions.
Incorrect L.P. conversion. Refer to L.P. conversion kit instructions to correct.
Surface burner fl ame is
orange.
Dust particles in main gas line. Allow the burner to operate a few minutes
until fl ame turns blue. In coastal areas, a slightly orange fl ame is unavoid-
able due to salt content in the air.
Incorrect L.P. conversion. Refer to L.P. conversion kit instructions to correct.
61
BEFORE YOU CALL
Self-Clean Problems
Problem Cause / Solution
Self clean does not work. Oven control not set properly. See “Setting Self Clean” on page 28.
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 re-
moved after self clean.
Self clean was interrupted. Review instructions on “Self Cleaning” on page
27.
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 sti nylon brush and water or a nylon scrub-
ber. Be careful not to damage the oven gasket.
The oven control display
shows "SPr" and self-clean
is not working.
The cooktop should not be used during a self-clean cycle. On some models,
turning on any cooktop surface burner will cause the clean cycle to cancel.
If the clean cycle is canceled, the oven control display will show “SPr" for 5
seconds. The oven door will remain locked until the oven has cooled down
below cleaning temperature. If the oven is below cleaning temperature, the
user can start another clean cycle immediately. If the oven is in cleaning
temperature range, another self-clean cycle can be set once the door un-
locks (up to 4 hours).
Other Problems
Problem Cause / Solution
Appliance is not level. Be sure the fl oor is level, strong, and stable enough to adequately support
the range.
If the fl oor is sagging or sloping, contact a carpenter to correct the situa-
tion.
Poor installation. Place the oven rack in the center of the oven. Place a level
on the oven rack. Adjust the leveling legs at the base of the appliance until
the rack is level.
Kitchen cabinet alignment may make range appear not level. Be sure cabi-
nets are square and have su cient room for appliance clearance.
Cannot move appliance
easily. Appliance must be
accessible for service.
Cabinets not square or are built in too tightly. Contact the builder or install-
er to make the appliance accessible.
Carpet interferes with appliance. Provide su cient space so the appliance
can be lifted over carpet. Installation over carpet is not advised. See the
installation instructions for guidelines specifi c to your appliance.
Oven light does not work. Be sure the oven light is secure in the socket. See “Replacing the Oven
Light” on page 26.
62
WARRANTY
Your appliance is covered by a one year limited warranty. For one year from your original date of purchase,
Electrolux will pay all costs for repairing or replacing any parts of this appliance that prove to be defective
in materials or workmanship when such appliance is installed, used and maintained in accordance with the
provided instructions.
Exclusions
This warranty does not cover the following:
1. Products with original serial numbers that have been removed, altered or cannot be readily determined.
2. Product that has been transferred from its original owner to another party or removed outside the USA or
Canada.
3. Rust on the interior or exterior of the unit.
4. Products purchased “as-is” are not covered by this warranty.
5. Food loss due to any refrigerator or freezer failures.
6. Products used in a commercial setting.
7. Service calls which do not involve malfunction or defects in materials or workmanship, or for appliances not
in ordinary household use or used other than in accordance with the provided instructions.
8. Service calls to correct the installation of your appliance or to instruct you how to use your appliance.
9. Expenses for making the appliance accessible for servicing, such as removal of trim, cupboards, shelves, etc.,
which are not a part of the appliance when it is shipped from the factory.
10. Service calls to repair or replace appliance light bulbs, air fi lters, water fi lters, other consumables, or knobs,
handles, or other cosmetic parts.
11. Surcharges including, but not limited to, any after hour, weekend, or holiday service calls, tolls, ferry trip
charges, or mileage expense for service calls to remote areas, including the state of Alaska.
12. Damages to the fi nish of appliance or home incurred during installation, including but not limited to fl oors,
cabinets, walls, etc.
13. Damages caused by: services performed by unauthorized service companies; use of parts other than
genuine Electrolux parts or parts obtained from persons other than authorized service companies; or
external causes such as abuse, misuse, inadequate power supply, accidents, fi res, or acts of God.
DISCLAIMER OF IMPLIED WARRANTIES; LIMITATION OF REMEDIES
CUSTOMER’S SOLE AND EXCLUSIVE REMEDY UNDER THIS LIMITED WARRANTY SHALL BE PRODUCT REPAIR
OR REPLACEMENT AS PROVIDED HEREIN. CLAIMS BASED ON IMPLIED WARRANTIES, INCLUDING WARRANTIES
OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE, ARE LIMITED TO ONE YEAR OR THE
SHORTEST PERIOD ALLOWED BY LAW, BUT NOT LESS THAN ONE YEAR. ELECTROLUX SHALL NOT BE LIABLE
FOR CONSEQUENTIAL OR INCIDENTAL DAMAGES SUCH AS PROPERTY DAMAGE AND INCIDENTAL EXPENSES
RESULTING FROM ANY BREACH OF THIS WRITTEN LIMITED WARRANTY OR ANY IMPLIED WARRANTY. SOME
STATES AND PROVINCES DO NOT ALLOW THE EXCLUSION OR LIMITATION OF INCIDENTAL OR CONSEQUENTIAL
DAMAGES, OR LIMITATIONS ON THE DURATION OF IMPLIED WARRANTIES, SO THESE LIMITATIONS OR EXCLUSIONS
MAY NOT APPLY TO YOU. THIS WRITTEN WARRANTY GIVES YOU SPECIFIC LEGAL RIGHTS. YOU MAY ALSO HAVE
OTHER RIGHTS THAT VARY FROM STATE TO STATE.
If You Need Service
Keep your receipt, delivery slip, or some other appropriate payment record to establish the warranty period
should service be required. If service is performed, it is in your best interest to obtain and keep all receipts.
Service under this warranty must be obtained by contacting Electrolux at the addresses or phone numbers
below.
This warranty only applies in the USA and Canada. In the USA, your appliance is warranted by Electrolux Major
Appliances North America, a division of Electrolux Home Products, Inc. In Canada, your appliance is warranted by
Electrolux Canada Corp. Electrolux authorizes no person to change or add to any obligations under this warranty.
Obligations for service and parts under this warranty must be performed by Electrolux or an authorized service
company. Product features or specifi cations as described or illustrated are subject to change without notice.
USA
1-800-374-4432
Frigidaire
10200 David Taylor Drive
Charlotte, NC 28262
Canada
1.800.265.8352
Electrolux Canada Corp.
5855 Terry Fox Way
Mississauga, Ontario, Canada
L5V 3E4
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