Frigidaire GCRE3060BF Gallery Series GCRE3060BF 30 Inch User Manual

Frigidaire.com USA 1-800-374-4432 Frigidaire.ca Canada 1-800-265-8352

A27171303_A_en (Aug 2023)

ELECTRIC

RANGE

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

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

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

Before Setting Surface Controls . . . . . 12

Setting Surface Controls. . . . . . . . . . 16

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

Setting Oven Controls . . . . . . . . . . . 20

Care and Cleaning . . . . . . . . . . . . . 45

Before You Call . . . . . . . . . . . . . . . 51

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

use

care

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:

Serial Number Location

 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.

 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 21) 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 24). Some

noise and odors are normal on the ﬁ rst cooking

cycle.

 Remember to complete your product registra-

tion!

Installation Checklist

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.

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.

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.

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.

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.

IMPORTANT SAFETY INSTRUCTIONS

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.

See the installation instructions packaged

with this appliance for complete installa-

tion and grounding instructions.

IMPORTANT INSTRUCTIONS FOR USING

THE APPLIANCE

WARNING

• Storage In or On Appliance—Flamma-

ble materials should not be stored in

an oven or microwave, near surface

burners or elements, or in the stor-

age or warmer drawer (if equipped).

This includes paper, plastic, and cloth

items, such as cookbooks, plastic

ware, and towels, as well as ﬂ ammable

liquids. Do not store explosives, such

as aerosol cans, on or near the appli-

ance.

• Do not leave children alone - Children

should not be left alone or unattend-

ed in the area where appliance is in

use. They should never be allowed to

sit or stand on any part of the appli-

ance, including the storage drawer,

lower broiler drawer, warmer drawer,

or lower double oven.

WARNING

• Do not store items of interest to chil-

dren in the cabinets above the appli-

ance or on the backguards of ranges.

Children climbing on or near the ap-

pliance to reach items could be seri-

ously injured.

• Do not allow children to climb or play

around the appliance. The weight of

a child on an open oven door may

cause the appliance to tip, resulting in

serious burns or other injury. An open

drawer when hot may cause burns.

• Stepping, leaning, or sitting on the

door or drawers of this appliance

can result in serious injuries and also

cause damage to the appliance.

• Never cover any slots, holes or pas-

sages in the oven bottom or cover

and entire rack with materials such

as aluminum foil. Aluminum foil lin-

ings may also trap heat, causing a ﬁ re

hazard.

• Do not use oven or warmer drawer (if

equipped) for storage.

• Never use your appliance as a space

heater to heat or warm the room.

Doing so may result in carbon monox-

ide poisoning and overheating of the

appliance.

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.

IMPORTANT INSTRUCTIONS FOR USING

YOUR RADIANT COOKTOP

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.

Cookware handles should be turned in-

ward and not extend over adjacent surface

elements — To reduce the risk of burns,

ignition of ﬂ ammable materials, and spill-

age due to unintentional contact with the

utensil, the handle of the cookware should

be positioned so that it is turned inward,

and does not extend over other cooking

areas.

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 size.

Using the proper cookware on the cooking

area will improve e ciency.

Glazed cooking utensils— Only certain

types of glass, glass/ceramic, ceram-

ic, earthenware, or other glazed utensils

are suitable for cooktop service without

breaking due to the sudden change in

temperature. Check the manufacturer’s

recommendations for cooktop use.

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 SAFETY INSTRUCTIONS

Improper cookware may break due to

sudden changes in temperature. Check the

cookware manufacturer’s recommenda-

tions for cooktop use.

Never leave surface elements unattend-

ed. Boil-overs may cause smoking and

greasy spills that may ignite. A pan that

has boiled dry could be damaged and may

damage the cooktop.

Do not use a searing grill meant for use

with a broiler pan on the cooktop. The

searing grill is not designed for use on the

cooktop. Doing so may result in a ﬁ re.

When you are ﬂ aming foods under a venti-

lating hood, turn on the fan.

IMPORTANT INSTRUCTIONS FOR GLASS

AND CERAMIC COOKTOPS

Do Not Clean or Operate a Broken Cook-

top. If cooktop should break, cleaning

solutions and spillovers may penetrate the

broken cooktop and create a risk of elec-

tric shock. Contact a qualiﬁ ed technician

immediately.

Clean cooktop glass with caution. If a wet

sponge or cloth is used to wipe spills on

a hot cooking area, be careful to avoid a

steam burn. Some cleaners can produce

harmful fumes if applied to a hot surface.

Avoid scratching the cooktop glass with

sharp objects.

IMPORTANT INSTRUCTIONS FOR USING

YOUR OVEN

Protective liners—Do not use aluminum

foil, aftermarket oven liners, or any other

materials or devices to line oven bottom,

oven racks, or any other part of the appli-

ance. Only use aluminum as recommend-

ed for baking, such as lining cookware or

as a cover placed on food. Any other use

of protective liners or aluminum foil may

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

short circuit.

Use care when opening oven door, lower

oven door, or warmer drawer (some mod-

els). Stand to the side of the appliance

when opening the door of a hot oven. Let

hot air or steam escape before you remove

or replace food in the oven.

Keep oven vent ducts unobstructed.

Touching surfaces in this area when the

oven is on may cause severe burns. Do not

place plastic or heat-sensitive items on or

near the oven vent. These items can melt

or ignite.

Placement of oven racks - Always place

oven racks in desired location while oven

is cool. If rack must be moved while oven

is hot, do not let potholder contact hot

burner or element in oven. Use potholders

and grasp the rack with both hands to re-

position. Remove all cookware and utensils

before moving the rack.

Do not use a broiler pan without its insert.

Broiler pans and inserts allow dripping fat

to drain away from the high heat of the

broiler. Do not cover the broiler insert with

aluminum foil; exposed fat and grease

could ignite.

Do not cook food on the oven bottom. Al-

ways cook in proper cookware and always

use the oven racks.

IMPORTANT SAFETY INSTRUCTIONS

WARNING

California Residents: for cancer and re-

productive harm information, visit

www.P65Warnings.ca.gov

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.

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.

IMPORTANT INSTRUCTIONS FOR SELF

CLEANING OVENS

CAUTION

Before using self clean, remove the broil-

er pan, any food, utensils, and cookware

from the oven, storage drawer or warm-

ing drawer (if equipped). Remove oven

racks unless otherwise instructed.

Do not clean the oven door gasket. The

door gasket is essential for a good seal.

Care should be taken not to rub, damage,

or move the gasket.

Do not use oven cleaners. No commer-

cial oven cleaner or oven liner protective

coating of any kind should be used in or

around any part of the appliance.

Use the self clean cycle to clean only the

parts listed in this manual.

Some birds are extremely sensitive to the

fumes given o during the self clean cy-

cle of any oven. Move birds to another

well-ventilated room.

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.

Increase the cooking temperature by

25° F (13-14° C) when using insulated

bakeware.

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 ﬁ x a problem with food not being as done as you like or more done than you like.

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 “Setting the Clock” on page 22.

When using only one rack, place the rack so the food is in the center of the

oven.

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 26.

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

culation.

COOKING RECOMMENDATIONS

Material Recommendation

Broiling / Roasting

Broiling pan For best results when broiling, use a broil pan with a broil pan insert de-

signed to drain the fat from the food, help avoid spatter, and reduce smok-

ing. The broiler pan will catch grease spills, and the insert helps prevent

grease splatters.

If a broiler pan and insert are not supplied with this appliance, they may be

purchased from Frigidaire.com.

Convection Cooking

Convection attributes 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 recommend-

ed. Carefully follow your recipe’s temperature and time recommendations,

adjusting the cooking time if the recipe does not specify convection roast-

ing 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

recommended time of your recipe, and check the food at this time. If need-

ed, 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 splat-

ters.

BEFORE SETTING SURFACE CONTROLS

About the Radiant Surface Elements

The element temperature rises gradually and even-

ly. As the temperature rises, the element will glow

red. To maintain the selected setting the element

will cycle on and o . The heating element retains

enough heat to provide a uniform and consistent

heat during the o cycle.

For e cient cooking, turn the element o several

minutes before cooking is complete. This will allow

residual heat to complete the cooking process.

CAUTION

Surface elements may appear to have cooled

after they have been turned o . The element sur-

face may still be hot, and burns may occur if the

element or surrounding area is touched before it

has cooled to a safe temperature.

Do not place ﬂ ammable items such as plastic salt

and pepper shakers, spoon holders, or plastic

wrapping on top of the range 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 elements.

Do not use aluminum foil to line surface drip

bowls or reﬂ ector pans. Improper installation of

these liners may result in risk of electric shock or

ﬁ re.

IMPORTANT

Do not allow aluminum foil, or any material that

can melt, to make contact with the cooking el-

ement. If these items melt on the cooktop, they

will damage the cooktop.

About the Ceramic Glass Cooktop

The ceramic glass cooktop has heating elements

below a smooth glass surface. The designs on the

ceramic cooktop outline the areas of the surface

elements underneath. Always match the pan size

with the diameter of the element outline on the

cooktop. Only ﬂ at-bottomed cookware should be

used.

Prior to using your cooktop for the ﬁ rst time, apply

a ceramic cooktop cleaning cream (available in

most hardware, grocery and department stores)

to the ceramic surface. Clean and bu with a clean

paper towel. This will make cleaning easier when

soiled from cooking. Cooktop cleaning creams

leave a protective ﬁ nish on the glass to help pre-

vent scratches and abrasions.

The type and size of cookware, the number of

surface elements in use, and their settings will all

a ect the amount of heat that will spread to areas

beyond the surface elements. The areas surround-

ing the elements may become hot enough to cause

burns.

IMPORTANT

• The cooktop should not be used as a cutting

board or work surface.

• Dropping heavy or hard objects on the cook-

top may crack it.

• Placing food directly on the smoothtop sur-

face (without a cooking utensil) is not recom-

mended, as di cult cleaning will result, and

foods may smoke and cause potential ﬁ re

hazard.

• Always lift cookware before moving on the ce-

ramic glass cooktop. Any cookware that has a

rough or dirty bottom can scratch the ceramic

cooktop. Always start with clean cookware.

NOTE

• Radiant elements have a limiter that allows

the element to cycle on and o , even at the HI

setting.

• Be sure to read detailed instructions for coil

cooktop cleaning in the “Care and Cleaning”

section and “Before You Call” checklist section

of this Use and Care Guide.

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 1: Testing

cookware” and “Figure 2: Proper cookware”.

Figure 1: Testing cookware

Check for ﬂ atness by ro-

tating a ruler across the

bottom of the cookware

(see “Figure 1: 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 character-

istics 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 2: Proper cookware

BEFORE SETTING SURFACE CONTROLS

Types of Ceramic Cooktop Elements

The circles on the ceramic glass cooktop outline

the size and type of element underneath. The ele-

ments on your cooktop depend on the model.

• A single radiant element has one circle. Some

models have a large Simmer to Boil element for

large pots

• A dual radiant element (some models) has two

circles. The dual radiant element may be set us-

ing only the smaller inner element or both inner

and outer elements may be set to heat together

for a larger surface.

• Dual elements allow more ﬂ exibility with the

size of cookware.

• A keep warm element (some models) has one

small circle. It is used to keep food warm after

cooking. The keep warm element is not de-

signed to cook food.

Figure 3: Single and double elements

Figure 4: Large single element (some models)

Figure 5: Warm zone

Figure 6: Surface elements

BEFORE SETTING SURFACE CONTROLS

Element On and Hot Surface Indicator

Lights

The ELEMENT ON indicator light will turn on when

one or more elements are turned on. A quick

glance at this indicator light when cooking is ﬁ n-

ished is an easy check to be sure all surface ele-

ments are turned o .

The HOT SURFACE indicator light will turn on when

the burner is hot enough to cause burns and will

remain on after the burner is turned o until the

surface has cooled to a safe temperature.

Figure 7: Element On and Hot Surface indicators

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 Agri-

culture) Web site 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 beyond the surface element

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.

SETTING SURFACE CONTROLS

Single radiant surface elements (all mod-

els)

To operate single radiant elements (including Sim-

mer to Boil elements):

1. Place correctly sized cookware on surface ele-

ment.

2. Push in and turn the surface control knob in ei-

ther direction (Figure 8) to the desired setting

(refer to the Table 1).

3. When cooking is complete, turn the radiant

surface element OFF before removing the

cookware.

Start most cooking operations on a higher setting

and then turn to a lower setting to ﬁ nish cook-

ing. The surface control knobs do not have to be

set exactly on a particular spot. Use the graphics

provided as a guide and adjust the control knob as

needed (see Figure 8).

A glowing red surface heating area extending be-

yond the bottom edge of the cookware indicates

the cookware is too small for the surface heating

area.

Suggested radiant surface element settings

The suggested settings found in Table 1 below are

based on cooking with medium-weight aluminum

pans with lids. Settings may vary when using other

types of pans.

Settings Type of Cooktop

High (HI - 9) Start most foods, bring

water to a boil, pan

broiling

Medium High (7 - 8) Continue a rapid boil,

fry, deep fat fry

Medium (5 - 6) Maintain a slow boil,

thicken sauces and

gravies or steam vege-

tables

Medium Low (2 - 4) Keep foods cooking,

poach, stew

Low (1) Low temperature cook-

ing

Low (LO) Keep warm, melt

Table 1: Suggested settings for radiant elements

Figure 8: Surface control knob

CAUTION

Radiant surface elements may appear to have

cooled after they have been turned o . The ele-

ment may still be hot and burns may occur if the

element is touched before it has cooled su -

ciently.

Do not place ﬂ ammable items such as plastic salt

and pepper shakers, spoon holders, or plastic

wrappings on top of the range 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 elements.

Do not use aluminum foil to line surface drip

bowls or reﬂ ector pans. Improper installation of

these liners may result in risk of electric shock or

ﬁ re.

NOTES

• The size and type of utensil used and the

amount and type of food being cooked will

inﬂ uence the setting needed for best cooking

results.

• The Element ON indicator lights will glow

when one or more elements are turned ON.

A quick glance at these indicator lights when

ﬁ nished cooking is an easy check to be sure

all control knobs are turned OFF. The Hot Sur-

face indicator light will remain on AFTER the

control knob is turned to the “OFF” position

and will stay on until the heating surface area

has cooled su ciently.

SETTING SURFACE CONTROLS

Dual radiant surface elements (some

models)

Symbols on the backguard will help choose which

portion of the dual radiant element to set. The

symbol indicates a setting for the inner element

only. The symbol indicates a setting for both inner

and outer elements.

To operate a dual radiant element:

1. Place correctly sized cookware on the surface

element.

2. Push in and turn the surface control knob

clockwise to begin heating both the inner and

outer elements. If only the inner element is

needed for smaller cookware, push in and turn

the knob counter-clockwise (see Figure 9).

3. When cooking is complete, turn the knob to

OFF before removing the cookware.

Start most cooking operations on a higher setting

and then turn to a lower setting to ﬁ nish cooking.

The surface control knobs do not have to be set

exactly on a particular mark. Use the marks as a

guide and adjust the control knob as needed.

A glowing red surface heating area extending be-

yond the bottom edge of the cookware indicates

the cookware is too small for the surface heating

area.

You may switch from either single or dual element

setting at any time during cooking. See “Table 1:

Suggested settings for radiant elements” on page

16.

CAUTION

• Radiant surface elements may appear to have

cooled after they have been turned o . The

element may still be hot and burns may occur

if the element is touched before it has cooled

su ciently.

• Do not place ﬂ ammable items such as plastic

salt and pepper shakers, spoon holders, or

plastic wrappings on top of the range when

it is in use. These items could melt or ignite.

Potholders, towels, or wooden spoons could

catch ﬁ re if placed too close to the surface

elements.

• Do not use aluminum foil to line surface drip

bowls or reﬂ ector pans. Improper installation

of these liners may result in risk of electric

shock or ﬁ re.

IMPORTANT

Do not allow aluminum foil or ANY material that

can melt to make contact with the ceramic glass

cooktop. If these items melt on the cooktop, they

will damage the ceramic cooktop.

Figure 9: Dual element knob settings

NOTES

• The size and type of utensil used and the

amount and type of food being cooked will

inﬂ uence the setting needed for best cooking

results.

• The Element ON indicator lights will glow

when one or more elements are turned ON.

A quick glance at these indicator lights when

ﬁ nished cooking is an easy check to be sure

all control knobs are turned OFF. The Hot Sur-

face indicator light will remain on AFTER the

control knob is turned to the “OFF” position

and will stay on until the heating surface area

has cooled su ciently.

SETTING SURFACE CONTROLS

Warm Zone (some models)

Use the warm zone to keep cooked foods hot.

Always start with hot food. It is not recommended

to heat cold food on the keep warm zone. All food

placed on the warming zone should be covered

with a lid to maintain quality.

For best results, when warming pastries or breads,

the cover should have an opening to allow mois-

ture to escape. Do not use plastic wrap to cover

food. Plastic may melt onto the surface and be very

di cult to clean. Use only dishware, utensils, and

cookware recommended for oven and cooktop use

on the keep warm zone.

To activate the Warm Zone:

Press the Warm Zone button on the control panel

twice.

CAUTION

• Unlike the surface elements, the keep warm

zone will not glow red when it is hot. To avoid

burns always use potholders or oven mitts

when removing food from the cooktop, in-

cluding the keep warm zone, as cookware and

plates will be hot.

• Radiant surface elements may appear to have

cooled after they have been turned o . The

glass surface may still be hot and burns may

occur if the glass surface is touched before it

has cooled su ciently.

• Do not place ﬂ ammable items such as plastic

salt and pepper shakers, spoon holders, or

plastic wrappings on the cooktop when it is in

use. These items could melt or ignite. Pothold-

ers, towels, or wooden spoons could catch ﬁ re

if placed too close to the surface elements.

IMPORTANT

Do not allow aluminum foil or ANY material that

can melt to make contact with the ceramic glass

cooktop. If these items melt on the cooktop, they

will damage the ceramic cooktop.

BEFORE SETTING OVEN CONTROLS

Types of Oven Rack

Figure 10: Oven rack types

Flat oven racks may be used for most cooking

needs and may be placed in most oven rack posi-

tions.

at

oven rack

Removing, Replacing, and Arranging Flat

or O set Oven Racks

Always arrange the oven racks when the oven is

cool.

To remove - Pull the oven rack straight forward un-

til it reaches the stop position. Lift up front of oven

rack slightly and slide out.

To replace - Place the oven rack on the rack guides

on both sides of oven walls. Tilt the front of oven

rack upward slightly and slide the oven rack back

into place. Be sure oven racks are level before us-

ing.

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 aluminium foil or any other material.

Steam or moisture may appear near the oven vent. This

is normal.

Figure 11: Oven vent

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.

SETTING OVEN CONTROLS

1. Bake is for delicate foods that need heat to rise

and move gently in the oven.

2. Conv Bake circulates the oven heat

continuously for baking.

3. Conv Roast: combines a cook cycle with the

convection fan and elements to rapidly roast

meats and poultry.

4. Steam Bake: creates the best conditions for

baking bread on a single rack.

5. Steam Roast: creates the best conditions for

roasting proteins.

6. Keep Warm Use to keep cooked foods at

serving temperature in the oven.

7. Broil is for broiling and grilling foods under

direct, high heat.

8. No Preheat: is for single rack baking with pack-

aged and convenience foods.

9. Air Fry is for preparing packaged and

convenience foods with little or no oil.

10. Cook Time sets the oven to run for a period of

time and then turn o .

11. Food Probe sounds an alert when the internal

temperature of food reaches the desired

temperature.

12. Self Clean starts a self-cleaning cycle.

13. Settings is used to set user preferences for

various control functions including:

• Hour: change between 12 or 24 hour mode

• Aud: set the volume of control keys or to operate in

silent mode.

• F-C: display temperatures in Fahrenheit or Celcius.

• rSEt: reset all user preferences to original factory

settings.

• uPo: .adjust the oven temperature settings.

• E-SA: .change between 12-hour energy savings mode

and continuous mode..

14. Oven Light turns the interior light on and o

at a touch and turns on automatically when

oven door is open.

15. Timer On-O is used to set or cancel the

minute timer.

16. Number Keys are for setting temperatures and

times.

17. START starts cooking functions and sets the

clock.

18. OFF turns o all cooking functions.

19. Lockout deactivates the control panel to

prevent accidental key presses and locks the

oven door.

20. Set Clock sets the time of day.

1 2 3

4 5

7 8 9 10

11 12

13 14 15

19 20

SETTING OVEN CONTROLS

Table 2: Minimum and maximum control settings

Feature Mode Min Temp/

Time

Max Temp/

Time

Preheat

170°F (77°C) 550°F (288°C)

Bake 170°F (77°C) 550°F (288°C)

Broil 400°F (204°C) 500°F (260°C)

Air Fry 170°F (77°C) 550°F (288°C)

Sous Vide 100°F (38°C) 205°F (94°C)

Steam

Bake

215°F (102°C) 550°F (288°C)

Steam

Roast

215°F (102°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)

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

Clock

Time

12 Hr.

24 Hr

1:00 Hr./Min.

0:00 Min

11:59 Hr./Min.

23:59 Hr./Min.

Delay

Start

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

Cook

Time

12 Hr.

24 Hr

0:01 Min

11:59 Hr./Min.

Self clean 2 hours 4 hours

Modes

• Bake (page 25)

• Convection Bake (page 26)

• Air Fry (page 27)

• Broil (page 28)

• No Preheat (page 30)

• Air Sous Vide (page 31)

• Slow Cook (page 34)

• Convection Roast (page 34)

• Steam Bake (page 36)

• Steam Roast (page 37)

• Food Probe (page 38)

• Keep Warm (page 40)

• Delay Start (page 40)

• Steam Clean (page 42)

• Self Clean (page 43)

SETTING OVEN CONTROLS

Setting the Clock

When the appliance is ﬁ rst

plugged in or when the pow-

er supply to the appliance has been interrupted,

the display will show 12:00. It is recommended to

always set the clock for the correct time of day

before using the appliance.

To set the clock:

1. Press . The colon in the displayed time will

start to ﬂ ash.

2. Enter the correct time using the number keys.

3. Press START.

NOTE: The clock cannot be changed when the

oven is set for cooking or self clean is active.

Setting a silent control panel (Aud)

When selecting a function, an audible tone is heard

each time a key is pressed. If desired, the control

can be programmed for silent operation.

To set the controls for silent operation:

1. Press until “Audio” appears in the display.

2. Press START.

3. Press to toggle between “oFF” and “on”.

4. Press START to accept when the desired set-

ting is displayed.

The display returns to the settings menu. After a

few seconds, it will return to the time of day.

Setting 12 Hour or 24 Hour display mode

(Hour)

The clock display mode allows you to select 12 hr

or 24 hr modes. The factory pre-set clock display

mode is 12 hours.

To set 12 hr or 24 hr display mode:

1. Press until “Hour” appears in the display.

2. Press START.

3. Press to toggle between 12 hr and 24 hr

setting.

4. Press START to accept the desired clock set-

ting.

The display returns to the settings menu. After a

few seconds, it will return to the time of day.

Temperature display (F-C)

The electronic oven control is set to operate in

Fahrenheit (°F) at the factory. You can change it

to operate in Celcius (°C). The oven may be pro-

grammed for any temperature from 170°F to 550°F

(77°C to 288°C).

To change the temperature to Celsius (°C) or from

°C to °F:

1. Press until F-C appears.

2. Press START.

3. Press

to toggle between F and C.

4. Press START to accept your choice.

The display returns to the settings menu. After a

few seconds, it will return to the time of day.

SETTING OVEN CONTROLS

Restore Factory Settings (rESEt)

Your appliance was set with predetermined (de-

fault) oven control settings. Over time, users may

have made changes to these settings. The follow-

ing options may have been modiﬁ ed since the

appliance was new.

• 12 or 24 hr display mode

• Continuous bake or 12-hour energy savings

mode

• Silent or audible controls

• Oven temperature display (Fahrenheit or Cel-

sius)

• Oven temperature adjustments (UPO)

To restore oven control to factory default set-

tings:

1. Press until “rESEt” appears in the display.

2. Press and hold START for three seconds. The

control has been reset with the default settings.

The display returns to the settings menu. After a

few seconds, it will return to the time of day.

Adjust Oven Temperature (UPO)

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 recommendations 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 tem-

perature settings inside your oven. These oven

thermometers may vary as much as 20 to 40 de-

grees from actual temperatures.

The oven temperature may be increased as much

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

the factory calibrated settings.

To increase or decrease the oven temperature by

20°F:

1. Press until “uPo” appears in the display.

2. Press START

3. Enter the desired adjustment using the number

keys. To make the adjustment negative, press

the Self Clean key.

The oven temperature may be increased as

much as +35°F or decreased -35°F from the

factory calibrated settings.

The oven temperature adjustment may be

made if your oven control is set to display tem-

peratures in °C (Celsius). Minimum and maxi-

mum settings for Celsius range from plus +19°C

to minus -19°C.

4. Press START to accept change.

Important note:

• Oven temperature adjustments will not change

the Broil, Steam Clean, Self Clean, or Keep

Warm temperatures.

Continuous bake setting or 12-hour

energy saving feature (E-S)

The oven control has a built-in 12-hour energy

saving feature that will shut o the oven if the oven

is left on for more than 12 hours. The oven control

can be programmed to override this feature for

continuous baking.

To change the continuous bake setting:

1. Press

until “E-S” appears in the display.

2. Press START.

3. Press to toggle between “on” and “oFF”.

4. Press START to accept when the desired set-

ting is displayed.

The display returns to the settings menu. After a

few seconds, it will return to the time of day.

SETTING OVEN CONTROLS

Oven Lock

The control can be programmed to lockout

the oven control keys and lock the oven door.

The oven control lockout mode is not allowed dur-

ing an active cooking function.

To activate the lockout feature:

1. Press and hold the lock key for 3 seconds.

2. The door lock mechanism will lock the door in

about 15 seconds. Do not attempt to open door

while the mechanism is active.

To cancel the lockout feature:

1. Press and hold the lock key for 3 seconds.

2. The door lock mechanism will unlock the door

in about 15 seconds. Do not attempt to open

door while the mechanism is active.

3. When the lock icon no longer displays, the

oven control keypad will be available for use.

NOTE: If a control key is pressed when Oven Lock

is active, the control will triple beep indicating the

key action is not available when the Oven Lock

feature is active.

Setting the minute timer

The timer can be set for any amount of time

from 1 minute to 11 hours and 59 minutes.

The minute timer can be used alone or while using

any of the other oven features. If another feature is

active when the minute timer is active, the minute

timer will show in the display. To view information

about other active features, press the key for that

feature.

Example: Setting timer for 15 minutes.

1. Press Timer on-o key:

2. Use the number keys to enter the desired time

in hours and minutes.

3. Press Timer on-o . The timer will begin to

countdown. When the set time ends, the dis-

play will show End.

To turn the timer o at any time, press the

Timer on-o key.

NOTE: The timer will beep three times and will con-

tinue to beep three times every minute until Timer

on-o is pressed. The minute timer will not start or

stop the cooking process.

Operating oven light

The interior oven light will automatically turn

on when the oven door is opened.

Press the oven light key on the control panel to

turn the interior oven light on and o whenever the

oven door is closed.

NOTE: For best baking results, do not leave oven

light on while baking.

The interior oven light is located at the upper left

rear wall of the oven interior. To change the interi-

or oven light, see “Replacing the oven light” in the

Care & Cleaning section.

Food Probe Cancel Cooking (EoC)

When using the food probe, uou can set the oven

to turn o or remain on when the food reaches the

speciﬁ ed temperature. When cance is ON, the oven

will turn o when the food reaches the desired

temperature.

To change the food probe setting:

1. Press until “Probe” appears in the display.

2. Press START.

3. Press to toggle between “on” and “oFF”.

4. Press START to accept when the desired set-

ting is displayed.

The display returns to the settings menu. After a

few seconds, it will return to the time of day.

SETTING OVEN CONTROLS

Setting Bake

Bake cooks with heat that rises from the oven

bottom. The heat and air circulate naturally in the

oven. A reminder tone will sound indicating when

the set bake temperature is reached and to place

the food in the oven. The convection fan will turn

on in preheat and then cycle on and o as needed

during baking.

Bake may be set for any oven temperature be-

tween 170°F (77°C) to 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.

Baking tips

• Fully preheat the oven before baking items like

cookies, cakes, biscuits and breads.

• Use the convection bake function for best re-

sults when baking cookies on multiple racks.

• Bake is the best function to use for baking

cakes.

• For best results when baking layer cakes using

two oven racks, place racks in positions 2 and 5

and place pans as shown.

• 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.

• Dark or dull bakeware absorbs more heat

than shiny bakeware, resulting in dark or over-

browned foods. It may be necessary to reduce

oven temperature or cook time to prevent over-

browning of some foods.

• Dark pans are recommended for pies; shiny

pans are recommended for cakes, cookies, and

mu ns.

• Do not open oven door often. Opening the

door will reduce the temperature in the oven

and may increase cook time.

• Do not leave oven light on while baking.

IMPORTANT

The oven will bake no longer than 12 hours. If you

wish to bake for a longer period, see “Continuous

bake setting or 12-hour

energy saving feature (E-S)” on page 23 for

detailed information.

To set Bake for (default) oven temperature of

350°F:

1. Press Bake. 350° will appear in the display.

2. Press START.

To cancel Bake at any time, press OFF.

To change the oven temperature to 425°F when

the oven is baking:

1. Use the number keys to enter a new tempera-

ture of 4 2 5.

2. Press START.

NOTE: If START is not pressed, the temperature will

revert to the previous setting.

To cancel Bake at any time, press OFF.

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. The convection fan will turn on in

preheat and remain on during baking.

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.

• Foods may cook faster, saving time and energy.

Baking tips

• Fully preheat the oven before baking items like

cookies, cakes, biscuits and breads.

• When baking cakes using two oven racks place

bakeware in positions 2 and 5 and place bake-

ware as shown.

• When using any single rack for baking cookies,

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

• Dark or dull bakeware absorbs more heat

than shiny bakeware, resulting in dark or over-

browned foods. It may be necessary to reduce

oven temperature or cook time to prevent over-

browning of some foods.

• Dark pans are recommended for pies; shiny

pans are recommended for cakes, cookies, and

mu ns.

• Do not open oven door often. Opening the

door will reduce the temperature in the oven

and may increase cook time.

• Do not leave oven light on 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 convection bake with a default oven set

temperature of 325°F:

1. Press Conv Bake.

2. Conv Bake and 325° will appear in the display.

3. Press START. The convection fan will turn on

and stay on during the cooking process.

To cancel convection bake at any time, press OFF.

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. Press Air Fry.

3. Use the number keys to select temperature for

particular food.

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. Press OFF to return display to show the time of

day.

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 12: Air Fry Tray

Table 3: Air Fry Table

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

ly designed to deliver superior performance.

Some Beneﬁ ts of the Optional Air Fry Tray:

• Tray optimized for oven space.

• Fits in the dishwasher for easy clean up.

• Higher yield than countertop models.

• Frees up countertop space.

• Compatible with convection ovens.

• The optional Air Fry tray may be purchased

from www.frigidaire.com.

SETTING OVEN CONTROLS

Setting Broil

Use the broil function to cook foods that require di-

rect exposure to radiant heat for optimum brown-

ing results. Broiling may produce smoke.

If smoke is excessive, place food further away from

the ﬂ ames.

Broil has HI and LO settings.

OPEN DOOR BROIL SHUTOFF: If the oven door

is left open during Broil for more than 3 minutes,

an alarm will sound to notify the user to close the

oven door. If the door is not closed, the broil func-

tion will turn o within 30 seconds of the open

door alarm.

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, leave the oven door

closed and turn o the oven. If the ﬁ re continues,

use a ﬁ re extinguisher. Do not put water or ﬂ our

on the ﬁ re. Flour may be explosive and water can

cause a grease ﬁ re to spread and cause personal

injury.

IMPORTANT

Broiler pans and inserts allow the grease to drain

away from the high heat of the broiler. Do not

use the pan without the insert. Do not cover the

insert with foil – the exposed grease could ignite.

To set broil:

1. Arrange the oven racks when cool.

2. Position bakeware in oven.

3. Use the number keys to enter a new tempera-

ture from 400°F (204°C) to 500°F (260°C).

4. Press START.

5. For optimum browning results, preheat oven for

5 minutes before adding food. 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 OFF.

To cancel broil at any time, press OFF.

NOTE

If a broiler pan and insert are not supplied with

this appliance they may be purchased from www.

frigidaire.com

SETTING OVEN CONTROLS

Important notes:

• Always arrange oven racks when the oven is cool.

• Broil with oven door closed. If broiling with door open, an alarm will sound alerting you to close the

door. If left open, the broil element will turn o .

• 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.

• If a broiler pan and insert are not supplied with this appliance they may be purchased from

www.frigidaire.com.

Table 4: Broil recommendations

Food Rack

Postion

Temperature Cook time

minutes

1st side 2nd

side

Internal

Temperature

Doneness

Steak 1” thick 6 HI 5 4 140ºF (60ºC) Rare*

Steak 1” thick 5 or 6 HI 6 5 145ºF (63ºC) Medium

Steak 1” thick 5 or 6 HI 7 6 170°F (77ºC) Well

Pork Chops 3/4”

thick

5 LO 12 10 145ºF (63ºC) Well

Chicken bone-in 4 LO 20 10 165°F (74°C) Well

Chicken boneless 5 LO 8 6 165°F (74°C) Well

Fish 5 HI

as directed

145°F (63°C) Well

Shrimp 4 HI 145°F (63°C) Well

Hamburger 1” thick 4 HI 6 5 145ºF (63ºC) Medium

Hamburger 1” thick 4 HI 7 6 160 °F (71ºC) Well

* 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)

The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F

(77ºC). Allow cooked meat to rest for at least 3 minutes before serving.

NOTE: Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away

from element. Always watch foods carefully to prevent burning.

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.

• 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 No Preheat.

3. Set temperature or use 350°F (default).

4. Press START.

5. Set Cook Time if needed.

6. Press 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.

7. When cooking has ended, End will be in display.

8. Press OFF to return display to show the time of

day.

To cancel cooking anytime press OFF.

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.

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 5: Sous Vide Table” on page 33

to ﬁ nd the recommended cooking time and

temperature for the food.

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

cook foods that can be safely eaten raw.

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

mal refrigerator temperatures) when preparing

to place food in sous vide vacuum pouch.

• Sous vide dishes are best served immediately

after cooking. If food is not served immediately,

use an ice bath to chill it quickly and then keep

it refrigerated for up to 3 days.

• Do not use sous vide to reheat leftovers.

• Do not allow raw food to contact cooked food

during preparation. Do not use the same tools

on di erent food items without washing them.

• If the recipe includes raw eggs, keep the whites

and yolks from touching the outsides of the

shells.

• Blanching in boiling water or searing in a pan

before sous vide cooking can destroy surface

bacteria to improve food safety.

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

tion.

• Do not use a meat probe with the Sous Vide

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

pouch for sous vide cooking.

SETTING OVEN CONTROLS

Vacuum Sealing

Sous vide cooking in your oven requires a vacuum

sealer and vacuum pouches. The pouch needs to

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

that leaks will produce poor cooking results and

may produce smoke and residue that can burn

during future cooking or when using self-clean.

Follow the instructions that come with your sealer

and pouches.

• Use pouches that are speciﬁ ed for your sealer

and for sous vide cooking.

• Do not reuse vacuum pouches.

• Put food in one layer in the pouch for even

cooking.

• It is recommended to use one food portion per

vacuum pouch.

• For most sous vide cooking, use the highest

vacuum setting for best cooking results.

• Make sure that the closure of the pouch is clean

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

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

the pouch.

• Vacuum pouches are solely for sous vide cook-

ing and should not be used for regular baking

or broiling.

Sous Vide Cooking

1. Prepare

• Start with the freshest, highest quality food

possible.

• Clean and cut the ingredients.

2. Package

• Place the ingredients in the plastic pouch

for your vacuum sealer. Add seasonings for

cooking.

• 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. Press

until “SouS” appears in the display.

2. Press START. Use number keys to set desired

temperature.

3. Press 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 5: Sous Vide Table” on

page 33.

4. 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.

To cancel cooking anytime press OFF.

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.

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

1/2 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 5: Sous Vide Table

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. Press Conv Roast.

2. Set the desired temperature using the number

keys or use default of 350°.

3. Press START.

4. Set Cook Time if desired.

5. Press START. Preheating the oven is not neces-

sary.

6. When cooking is completed or to cancel Con-

vection Roast press 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

To set Slow Cook:

1. Press until “SLo C” appears in the display.

2. Press START.

3. Press to choose Level 1, 2, or 3.

4. Press START.

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.

SETTING OVEN CONTROLS

Table 6: Convection Roasting recommendations

Meat Weight Oven Temp Internal Temp Mins per

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

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

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

Poul-

try

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

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

Turkey whole** 20 to 24

lb.

325°F (163ºC) 180°F (82ºC) 12-16

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

191ºC)*

180°F (82ºC) 12-16

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

Shoulder blade

roast

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

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

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

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

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

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

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

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

Convection Roasting tips:

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

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

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

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

the desired doneness is obtained.

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

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

insert helps prevent grease splatters.

SETTING OVEN CONTROLS

Cooking with Steam

Note: More moisture will be present than during

conventional baking or roasting. Moisture could

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

pending on the conditions in your kitchen possibly

drip onto the ﬂ oor.

Steam Cooking Tips:

Oven Positioning

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

most foods for Steam Roast.

• Lowest position for poultry.

Preparing

• Use 2-

cups of water for steam bake and

steam roast. If steam functions are frequently

used, use distilled water.

• Using water container, pour water slowly onto

the bottom of oven cavity while still cool.

• Never add water if the oven is warm.

• Never add water during a Steam Bake or Steam

Roast cycle.

While in Use

• When using Steam, follow the recipe for pre-

heating, cook time, and cook temperature. If

the original recipe did not use steam, reduce

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

215°F (101°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.

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. Press Steam Bake.

2. Add 2-

cups of water to oven bottom as di-

rected.

3. Set the desired temperature using the number

keys or use default of 350°.

4. Press START.

5. Set Cook Time if desired. (Suggests waiting to

set Cook Time until oven preheats.)

6. When Cook Time ends oven turns o

automatically. End will be in display.

7. Press OFF to return to show the time of day.

IMPORTANT

Stand to the side of the oven when opening to

allow any steam to escape.

CAUTION

Do not use Steam Bake for cooking at tempera-

tures below 215°F (102°C).

SETTING OVEN CONTROLS

Steam Roast

Steam creates the best conditions for roasting pro-

teins. Meats will be crisp outside and juicy inside.

Steam Roast is recommended for meat or poultry.

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

Bake.

To set Steam Roast:

1. Press Steam Roast.

2. Add 2-

cups of water to the bottom of the

oven as directed.

3. Set the desired temperature using the number

keys or use default of 350°.

4. Press START.

5. Set Cook Time if desired. (Suggests waiting to

set Cook Time until oven preheats.)

6. When Cook Time ends oven turns o

automatically. End will be in display.

7. Press 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.

CAUTION

Do not use Steam Bake for cooking at tempera-

tures below 215°F (102°C).

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, and Steam Roast.

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 settings 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.

Proper placement of probe in food.

Insert the probe so that the probe tip rests inside

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

best results, do not allow the probe temperature

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

ware.

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

the center of lowest large muscle or joint.

• For meat loaf or casseroles, insert the probe

into center of food.

• When cooking ﬁ sh, insert meat probe just

above the gill.

• For whole poultry or turkey, fully insert the

probe sensor into the thickest part of the

breast.

CAUTION

Do not use kitchen utensils to pull on the probe

cable or handles. Always insert and remove the

probe using the provided handles, as shown in

and always use a pot holder to protect hands

from possible burns.

Insert

probe tip

to center of

food

SETTING OVEN CONTROLS

Table 7: USDA recommended minimum internal

cooking temperatures

Food Type Internal Temp.

Ground meat and meat mixtures

Beef, Pork, Veal, Lamb 160°F (71°C)

Turkey, Chicken 165°F (74°C)

Fresh beef, veal, lamb

Medium rare +

145°F (63°C)

Medium

160°F (71°C)

Well Done

170°F (77°C)

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

Poultry Breasts, Roasts 165°F (74°C)

Poultry Thighs, Wings 165°F (74°C)

Stu ng (cooked alone or in

bird)

165°F (74°C)

Ham Fresh (raw) 160°F (71°C)

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

Eggs dishes 160°F (71°C)

Leftovers and Casseroles 165°F (74°C)

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

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

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

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

Kitchen Guide, USDA) Visit the USDA Food Safety and

Inspection website at www.fsis.usda.gov

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. To assure

accuracy, do not remove the probe from the food

or receptacle until the desired internal tempera-

ture 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 press the one you

want to change and use the number keys to ad-

just the temperature.

To set Food Probe:

1. Connect the food probe to the oven and insert

the probe into the food.

2. Select a cooking function, such as Convection

Roast, and set the temperature.

3. Press Food Probe. The food probe indicator

lights up.

4. Use the number keys to enter the target tem-

perature for the food.

5. Press START.

6. When the food reaches the target temperature,

the progress bar will be fully lit and a tone will

sound.

7. PressOFF to return display to show the time of

day.

SETTING OVEN CONTROLS

Delay Start

Delay Start allows a delayed starting time for the

Bake, Convection Bake, Convection Roast, Steam

Bake, Steam Clean, and Self-Clean functions. 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.

To set Delay Start:

1. Choose the Bake and set the temperature.

2. Press until dELAY shows in the display.

3. Press START. The display will show a time of

0:00 (0 hours and 00 minutes).

4. Use the number keys to enter the desired time

delay.

5. Press START. The timer will start counting

down.

6. When the time runs out, the chosen cooking

function will start. If a Cook Time was set, the

remaining cook time will show in the display.

To stop the Delay Start timer at any time, press

OFF.

Keep Warm

Keep Warm should only be used with foods that

are fully cooked and at serving temperatures. Keep

Warm will keep foods warm and ready for serving

at 140° F (60°C) to 200° F (93°C). If needed, ar-

range oven racks and place cooked food in oven.

To set Keep Warm:

1. Press Keep Warm: (If no other keys are pressed

within 25 seconds the request for Warm will

clear.)

2. Use the number keys to enter the desired tem-

perature.

3. Press START. Keep Warm will remain on for 1

hour or until cancelled.

To turn o Keep Warm at any time, press OFF.

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.

To set Cook Time:

1. Select a cooking function, such as Convection

Roast, and set the temperature

2. Press Cook Time. The display will show a time

of 0:00 (0 hours and 00 minutes).

3. Use the number keys to enter the desired time

for cooking.

4. Press START. The timer will start counting

down.

5. When the time runs out, the display will show

“End” and the oven will turn o .

To turn o the oven before the time runs out, press

OFF.

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 a cooking mode.

Next, select Delay (if desired), Bake temperature,

and cook time (if desired) and set. Press Conv Bake

and Conv Roast together to start Sabbath Mode.

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

use the number keys and press START. 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 number 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 number keys and

START to raise or lower the oven temperature.

• 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.

To set Sabbath Mode:

1. Select a cooking function, such as Bake, and set

the temperature.

2. Set a Cook Time if desired and press START.

3. Press both Conv Bake and Conv Roast at the

same time.

4. When Cook Time ends oven turns o

automatically. SAb will be in display.

5. Press both Conv Bake and Conv Roast at the

same time to exit Sabbath mode and show the

time of day.

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 14: 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. Press until “Cln” appears in the display.

4. Press START.

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

(Figure 14). Close oven door.

6. Press START. The time left for the Steam Clean

cycle is shown in the display. Do not open the

door during this time. If door is left open while

in Steam Clean, (d-O) will appear in the display

after a few minutes.

7. When the steam clean cycle is complete an

alert will sound and the End 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.

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 43.

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 15: Clean around the oven door gasket

SETTING OVEN CONTROLS

Self Clean

Self Clean cleans with very high temperatures (well

above normal cooking temperatures), eliminat-

ing soils completely or reducing them to very ﬁ ne

powdered ashes you can wipe away afterwards

with a damp cloth.

The clean cycle lasts for 2-4 hours.

Before starting self clean read all following caution

and important statements before starting a self

clean cycle

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 bottom,

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 dam-

age 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 sensitive

to fumes given o during the self clean cycle of

any range. Move birds to a well ventilated room.

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. 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.

SETTING OVEN CONTROLS

• 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.

Setting Self Clean

To set self clean:

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.

1. Press Self Clean. The warning to remove

RACKS will ﬂ ash in the display to remind you

that oven racks should be removed before a

self clean. The default 3 hour clean time will

appear in the display.

2. Use the number keys to adjust the cleaning

time. Press START to activate self clean.

3. The RACKS warning will end and Self Clean will

start. 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 completely 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 auto-

matic door-locking system.

• Use caution when opening the door after

self-clean cycle is complete; the oven may

still be very hot.

4. When self clean is ﬁ nished: CLEAN message

will turn o , and Hot will appear in display win-

dow.

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

and Hot is no longer displayed, the oven door

may be opened.

CAUTION: To avoid possible burns, use care when

opening the oven door after the self-cleaning cycle.

Stand to the side of the oven when opening the

door to allow hot steam and air to escape.

When the oven interior has completely cooled,

wipe away any residue or powdered ash with a

damp cloth or paper towel.

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 16: 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.

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 43.

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.

Ceramic cooktop See “Cooktop Cleaning” on page 47.

CARE AND CLEANING

Cooktop Maintenance

Consistent and proper cleaning is essential to

maintaining your ceramic glass cooktop.

Prior to using your cooktop for the ﬁ rst time, apply

a ceramic cooktop cleaning cream (available in

most hardware, grocery, and department stores)

to the ceramic surface. Clean and bu with a clean

paper towel. This will make cleaning easier when

soiled from cooking. Cooktop cleaning creams

leave a protective ﬁ nish on the glass to help pre-

vent scratches and abrasions.

Sliding pans on the cooktop can cause metal mark-

ings on the cooktop surface. These marks should

be removed immediately after the cooktop has

cooled using cooktop cleaning cream. Metal marks

can become permanent if not removed prior to

future use.

Cookware (cast iron, metal, ceramic, or glass) with

rough bottoms can mark or scratch the cooktop

surface.

Do not:

• Slide anything metal or glass across the cook-

top.

• Use cookware with dirt or dirt build up on the

bottom; always use clean cookware.

• Use your cooktop as a cutting board or work

surface in the kitchen.

• Cook foods directly on the cooktop surface

without a pan.

• Drop heavy or hard objects on the ceramic

glass cooktop; they may cause it to crack.

Figure 17: Cooktop care

For light to moderate soil:

For light to moderate soil: Apply a few drops of

cooktop cleaning cream directly to the cooktop.

Use a clean paper towel to clean the entire cook-

top surface. Make sure the cooktop is cleaned

thoroughly, leaving no residue. Do not use the

towel you use to clean the cooktop for any other

purpose.

For heavy, burned on soil:

Apply a few drops of cooktop cleaning cream di-

rectly to the soiled area. Rub the soiled area using

a non-abrasive cleaning tool, applying pressure as

needed. Do not use the pad you use to clean the

cooktop for any other purpose.

If soils remain, carefully scrape soils with a metal

razor blade scraper held at a 30 degree angle to

the surface. Finish cleaning with cooktop cleaning

cream.

30°

Figure 18: Cooktop cleaning

Cooktop Cleaning

IMPORTANT

Damage to the ceramic glass cooktop may occur

if you use an abrasive type cleaning pad. Only

use cleaning products that have been speciﬁ cally

designed for ceramic glass cooktops.

CAUTION

Before cleaning the cooktop, be sure the controls

are turned to OFF and the cooktop is cool. The

glass surface could be hot from contact with hot

cookware, and burns may occur if the glass sur-

face is touched before it has cooled su ciently.

WARNING

Do not use a cooktop cleaner on a hot cooktop.

The fumes can be hazardous to your health, and

can chemically damage the ceramic-glass sur-

face.

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.

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 20: Oven Halogen light

CARE AND CLEANING

Removing and Replacing the Oven Door

Figure 21: Door hinge location

To remove the oven door:

1. Open oven door completely, horizontal with

ﬂ oor (Figure 21).

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 22).

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

until the door frame makes contact with the

unlocked hinges (Figure 23).

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 24).

Figure 22: Door hinge lock

Figure 23: Removal position

Figure 24: 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 24).

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

removal position (Figure 23) 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 21).

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 22).

5. Close the oven door.

IMPORTANT

Special door care instructions - For safe,

temporary storage, lay the door ﬂ at with the

inside of the door facing down.

Most oven doors contain glass that can break.

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

object. Scratching, hitting, jarring, or stressing

the glass may weaken its structure, causing an

increased risk of breakage at a later time. Do not

close the oven door until all of the oven racks are

fully in place.

CAUTION

The door is heavy. For safe, temporary storage,

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

down.

BEFORE YOU CALL

Oven Baking

For best cooking results, preheat the oven before baking cookies, breads, cakes, pies, pastries, etc. There

is no need to preheat the oven for roasting meat or baking casseroles. The cooking times and 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.

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 “Adjust Oven Tem-

perature (UPO)” on page 23 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 “Setting Broil” on page

28.

Oven smokes excessively

when broiling.

Incorrect setting. Follow the “Setting Broil” on page 28.

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 the Clock” on page 22.

Be sure the oven controls are set properly for the desired function. See

“Setting Oven Controls” on page 20 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.

BEFORE YOU CALL

Cooktop Problems

Problem Cause / Solution

Surface element is too hot

or not hot enough.

Incorrect surface control setting. Adjust power level setting.

Surface element does

not heat or does not heat

evenly.

Be sure the correct surface control knob is turned on for the element need-

ed.

Cookware is light weight or warped. Use only ﬂ at, evenly balanced, medium

or heavyweight cookware. Flat pans heat better than warped pans. Cook-

ware materials and weight of the material a ect heating. Heavy and medi-

um-weight pans heat evenly. Because lightweight pans heat unevenly, foods

may burn easily.

Areas of discoloration with

metallic sheen on cooktop

surface.

Mineral deposits from water and food. Remove them using cooktop clean-

ing creme applied to the ceramic surface. Bu with a non-abrasive cloth or

sponge.

Scratches or abrasions on

cooktop surface.

Coarse particles such as salt or hardened soils between cooktop and uten-

sils can cause scratches. Be sure the cooktop surface and bottoms of uten-

sils are clean before use. Small scratches do not a ect cooking and will

become less visible with time.

Cleaning materials not recommended for ceramic-glass cooktop have been

used. Apply cooktop cleaning creme to the ceramic surface. Bu with a

non-abrasive cloth or sponge.

Cookware with a rough bottom was used. Use smooth, ﬂ at-bottomed cook-

ware.

Metal marks on the cook-

top.

Sliding or scraping of metal utensils on cooktop surface. Do not slide metal

utensils on the cooktop surface. Apply cooktop cleaning creme to the ce-

ramic surface. Bu with a non-abrasive cloth or sponge. For more informa-

tion, see “Cooktop Maintenance” on page 47.

Brown streaks or specks

on cooktop surface.

Boil overs are cooked onto the surface. When cooktop is cool, use a razor

blade scraper to remove soil. For more information see “Cooktop Mainte-

nance” on page 47.

BEFORE YOU CALL

Frigidaire GCRE3060BF Gallery Series GCRE3060BF 30 Inch Freestanding Electric Range

Product's Documents

Use & Care

Specifications

Frigidaire GCRE3060BF Questions and Answers