Frigidaire GCFE3059BF Gallery 30" Front Control Electric User Manual

EN User Manual | Electric Range

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.

FAQ, helpful tips and videos, cleaning products, and kitchen and home accessories are available at http://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 official! Be sure to register your product.

CONTENTS

1. IMPORTANT SAFETY INFORMATION....................................................................................................................................... 2

2. COOKING RECOMMENDATIONS.............................................................................................................................................. 5

3. BEFORE SETTING SURFACE CONTROLS...............................................................................................................................7

4. SETTING SURFACE CONTROLS...............................................................................................................................................8

5. BEFORE USING THE OVEN.......................................................................................................................................................9

6. SETTING OVEN CONTROLS......................................................................................................................................................9

7. CARE AND CLEANING............................................................................................................................................................. 18

8. TROUBLESHOOTING............................................................................................................................................................... 21

9. LIMITED WARRANTY................................................................................................................................................................22

1. IMPORTANT SAFETY INFORMATION

1.1 Keep a record for quick reference

Model number

..........................................................

Serial number

..........................................................

Purchase date

..........................................................

Serial Number Location

Read all instructions before using this appliance.

This manual contains important safety symbols and

instructions. Please pay attention to these symbols and

follow all instructions given.

Read safety precautions in this manual before installing or

using your appliance. Safety items throughout this manual

are labeled with a WARNING or CAUTION statement based

on the risk type.

Warnings and important instructions appearing 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.

1.2 Installation checklist

❐ Read all the safety instructions in the front of your user manual.

❐ Remove all packaging materials from your appliance before

cooking.

❐ Confirm that the electrical power to the appliance is turned on.

❐ Wipe out the inside of the oven cavity with a damp cloth.

❐ Apply a thin layer of cooking oil to the sides of the oven racks to

keep them gliding smoothly.

❐ Set the clock. Refer to the Setting Oven Controls chapter.

❐ Test all surface elements/burners to make sure they are working

properly.

❐ Before cooking, set the oven to bake at 350°F (177°C) for 30

minutes. Some noise and odors are normal on the first cooking

cycle.

❐ Remember to complete your product registration.

1.3 Safety definitions

This is the safety alert symbol. It is used to alert of potential

personal injury hazards. Follow all safety messages that

follow this symbol to avoid possible injury or death.

WARNING!

Indicates a potentially hazardous situation which, if not avoided,

may result in death or serious injury.

CAUTION!

Indicates a potentially hazardous situation which, if not avoided,

may result in minor or moderate injury.

IMPORTANT

Indicates installation, operation, or maintenance information which

is important but not hazard-related.



NOTE

Indicates a short, informal reference – something written down to

assist the memory or for future reference.

2 ENGLISH

WARNING!

Tip over hazard

• A child or adult can tip the oven and be killed.

• Install the anti-tip device to oven and/or structure per installation

instructions.

• Ensure the anti-tip device is re-engaged when the oven is

moved.

• Do not operate the oven without the anti-tip device in place and

engaged.

• Failure to follow these instructions can result in death or serious

burns to children and adults.

1. Range leveling leg / 2. 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 instructions supplied with

your range for proper installation.

1.4 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 using the appliance.

Destroy the carton and plastic bags after unpacking the

appliance. Never allow children to play with packaging

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 electronic control. When

using this appliance for the first 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 cabinets, enclosures,

and supports surrounding 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 fire extinguisher

available, visible, and easily accessible located near the

appliance.

1.5 Grounding instructions

WARNING!

• Avoid fire hazard or electrical shock. Failure to follow this

warning may cause serious injury, fire, or death.

• Avoid fire 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, fire, or death.

Proper Installation - Be sure your appliance is properly

installed and grounded by a qualified 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 electrical 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 requirements. Install

only per installation instructions 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 connected to an electrical outlet or junction box that

is the correct voltage, is correctly polarized and properly

grounded, and protected by a circuit breaker in accordance

with local codes.

It is the personal responsibility of the consumer to have the

appropriate outlet or junction box with the correct, properly

grounded wall receptacle installed by a qualified electrician.

Contact a qualified 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 installation and grounding instructions.

ENGLISH 3

1.6 Important instructions for using the

appliance

WARNING!

• Do not store flammable materials in ovens, microwaves, near

surface burners or elements, or in the storage or warming

drawer (if equipped). This includes paper, plastic, and cloth

items, such as cookbooks, plastic ware, and towels, as well as

flammable liquids. Do not store explosives, such as aerosol

cans, on or near the appliance.

• Do not leave children alone - Children should not be left alone

or unattended in the area where appliance is in use. They

should never be allowed to sit or stand on any part of the

appliance, including the storage drawer, lower broiler drawer,

warmer drawer, or lower double oven.

• Do not store items of interest to children in the cabinets above

the appliance or on the backguards of ranges. Children climbing

on or near the appliance to reach items could be seriously

injured.

• Do not allow children to climb or play around the appliance. The

weight of a child on an open oven door may cause the

appliance to tip, resulting in serious burns or other injury. An

open drawer when hot may cause burns.

• Stepping, leaning, or sitting on the door or drawers of this

appliance can result in serious injuries and also cause damage

to the appliance.

• Never cover any slots, holes, or passages in the oven bottom or

cover an entire rack with materials such as aluminum foil. Doing

so blocks airflow through the oven and may cause carbon

monoxide poisoning. Aluminum foil linings may also trap heat,

causing a fire 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 monoxide poisoning

and overheating of the appliance.

CAUTION!

• When heating fat or grease, watch it closely. Grease may catch

fire if it becomes too hot.

• Do not use water or flour on grease fires. Smother fire or flame

or use dry chemical or foam-type extinguisher. Cover the fire

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 potholders touch hot

cooking areas. Do not use towels or other bulky cloths.

• Do not heat unopened food containers - Build-up of pressure

may cause container to burst and result in injury.

• Wear proper apparel - Loose-fitting or hanging garments should

never be worn while using the appliance. Do not let clothing or

other flammable materials contact hot surfaces.

• Do not touch surface burners or elements, or areas near these

burners or elements, 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 elements may become hot enough to cause burns.

During and after use, do not touch, or let clothing or other

flammable materials touch these areas until they are cool.

These areas may include the cooktop, surfaces facing the

cooktop, oven vent areas, oven door, and oven window.

• Do not attempt to operate the appliance during a power failure.

If the power fails, always turn off the appliance. If the appliance

is not turned off and the power resumes, electric surface

elements may resume operation when power is restored. Once

the power resumes, reset the clock and the oven function.

1.7 Important instructions for using

radiant cooktops

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 off before removing the

cookware.

Cookware handles should be turned inward and not extend

over adjacent surface elements. To reduce the risk of burns,

ignition of flammable materials, and spillage 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 different sizes. Select cookware with

flat bottoms that match the surface unit size. Using the

proper cookware on the cooking area will improve efficiency.

Glazed cooking utensils - Only certain types of cookware are

suitable for cook top service and must be magnetic to work

properly on the induction zones. Check the manufacturer's

recommendations for cooktop use to ensure that the

cookware is compatible with induction cooking.

Improper cookware may break due to sudden changes in

temperature. Check the cookware manufacturer’s

recommendations for cooktop use.

Never leave surface elements unattended. 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 fire.

When you are flaming foods under a ventilating hood, turn

on the fan.

1.8 Important instructions for using

glass and ceramic cooktops

Do not clean or operate a broken cooktop. If cooktop should

break, cleaning solutions and spillovers may penetrate the

broken cooktop and create a risk of electric shock. Contact a

qualified technician immediately.

Clean the 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.

1.9 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 appliance. Only use

aluminum as recommended 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 fire or a short circuit.

Use care when opening oven door, lower oven door, or

warmer drawer (some models). 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.

4 ENGLISH

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 reposition. 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. Always cook in proper

cookware and always use the oven racks.

1.10 Important instructions for cleaning

the appliance

CAUTION!

Before manually cleaning any part of the appliance, be sure all

controls are turned off 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 fire. Do not allow grease to accumulate.

Greasy deposits in the fan could catch fire.

Always follow the manufacturer's recommended directions

for use of kitchen cleaners and aerosols. Be aware that

excess residue from cleaners and aerosols may ignite

causing damage and injury.

Clean ventilating hoods frequently - Grease should not be

allowed to accumulate on hood or filter. Follow the

manufacturer's instructions for cleaning vent hoods.

1.11 Important instructions for service

and maintenance

Do not repair or replace any part of the appliance unless

specifically recommended in the manuals. All other servicing

should be done only by a qualified technician. 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

understand.

Ask your dealer to recommend a qualified technician and an

authorized repair service. 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 off the power to the appliance before

removing and replacing the bulb.

WARNING!

California Residents: for cancer and reproductive harm information,

visit www.P65Warnings.ca.gov

2. COOKING RECOMMENDATIONS

2.1 Special Features

Use the special features of your oven to get the best baking and

roasting results.

Goal Feature

• Breads and pastries that rise higher with a crispy, golden crust and a light and flaky

interior

Steam Bake

Steam baking slows the formation of the crust, allowing your dough to grow longer be‐

fore the crust forms.

• Moist and tender meats with a golden, crispy skin on the outside.

Steam Roast

The humidity of steam roasting prevents meats from drying out during the cooking

process.

• Golden, crispy chicken wings

• Crunchy vegetable chips

• Juicy chicken Parmesan

• Perfectly crisp tempura shrimp, samosas, and more

Air Fry

The hot air convection makes crisp, golden fried foods without the splatter. For even

heating on all sides and large capacity, use the Air Fry tray.

• Prepare convenience foods without delay

No Preheat

Get your culinary delights on the table faster.

• Perfectly browned baked goods

• Evenly cooked roasts and braises

Convection Cooking

Even your most challenging recipes turn out delicious with the precisely-controlled

heat and air circulation of Advanced Convection.

• Prevent build-up of burned, spilled food in the bottom of the oven

One hour Steam Clean

Keep youe oven looking its best with the one hour Steam Clean cycle that is chemical

and odor free.

2.2 Bakeware

The material of bakeware affects how evenly and quickly it transfers

heat from the pan to the food.

ENGLISH 5

Material Attributes Recommendation

Shiny metal bakeware Shiny, aluminum, and non-coated bakeware is the best for even

heating. It is suitable for all baked goods.

Recommended cooking temperatures and times are based on shi‐

ny metal bakeware.

Dark metal bakeware Dark bakeware cooks hotter than shiny bakeware. Reduce the cooking temperature by 25°F / 13-14°C when you use

a dark bakeware.

Glass bakeware Glass bakeware cooks hotter than shiny bakeware.

Glass is convenient, you can use the same piece of bakeware for

cooking, serving, and storing food.

Reduce the cooking temperature by 25°F / 13-14°C when you use

a glass bakeware.

Insulated bakeware Insulated bakeware cooks cooler than shiny bakeware.

Insulated bakeware is designed for baking in gas oven.

When you use insulated bakeware, the recipe baking time may be

longer than usual.

2.3 Cooking Conditions

Conditions in your kitchen can affect the performance of your appliance

when cooking food.

Condition Attributes Recommendation

Aging cookware As pans age and become discolored, you may need to slightly

reduce a cooking time.

If food is too dark or overcooked, use the minimum cook time in the rec‐

ipe or packaging.

If food is too light or undercooked, use the middle to maximum cook

time recommended in the recipe or on the packaging.

High altitude Air is drier and air pressure is lower.

Water boils at a lower temperature, and liquids evaporate 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 the amount of baking soda or baking powder in recipe. Reduce

rising time or punch down dough and allow it to rise twice.

2.4 Cooking Results

Small adjustments may help you achieve the best results.

Result Recommendation

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

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

2.5 Cooking Tips

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

Situation Recommendation

Baking

Rack placement Refer to Setting Oven Controls.

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 you check the 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, refer to Setting Oven

Controls.

Steam Bake For directions, tips, and benefits, refer to Setting Oven Controls.

Food placement Allow at least 2 inches / 5 cm of space between bakeware for proper air circulation.

Broiling / Roasting

Broiling pan For best results when broiling, use a broil pan with an insert designed to drain the fat from the food, help avoid spatter,

and reduce smoke. The broiler pan catches grease spills, and insert helps prevent grease splatters.

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 you use multiple racks or cook 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 result.

6 ENGLISH

Situation Recommendation

Convection roast Convection roast is best for meats and does not require preheating for most meats and poultry. Reducing the cooking

temperature for convection roast is not recommended. Carefully follow your recipe’s temperature and time recommen‐

dations, adjusting the cooking time if the recipe does not specify convection roasting time.

Since convection roast cooks faster, cook time may be reduced by 25% to 40% depending on food type. You can re‐

duce cook times by 25% from the recommended time of your recipe, and check the food at this time. If needed, continue

cooking until the desired doneness is obtained. If the food probe is included with your appliance, use it. If not, you can

buy it in most grocery and home goods stores. Arrange oven racks so large cuts of meat and poultry are on the lowest

rack of the oven.

Do not cover foods when dry roasting - covering will prevent the meat from browning properly. When cooking meats,

use the broiler pan and insert or a roasting rack. The broiler pan will catch grease spills and the insert helps prevent

grease splatters.

3. BEFORE SETTING SURFACE CONTROLS

WARNING!

Refer to Safety chapters.

3.1 About the Ceramic Glass Cooktop

WARNING!

Refer to Care and Cleaning.

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. Use only flat-bottomed

cookware.

Before using your cooktop for the first time, apply a ceramic cooktop

cleaning cream (available in most hardware, grocery, and department

stores) to the ceramic surface. Clean and buff with a clean paper towel.

It makes cleaning easier when soiled from cooking. Cooktop cleaning

creams leave a protective finish on the glass to help prevent scratches

and abrasions.

The type and size of cookware, the number of surface elements in use,

and their settings affect the amount of heat that spreads to areas

beyond the surface elements. The areas surrounding 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 cooktop may crack it.

• It is not recommended to place food directly on the cooktop

surface (without using kitchen utensils), as it will be difficult to

clean and food residue may smoke and create a potential fire

hazard.

• Always lift cookware before moving on the ceramic 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 off, even at the HI setting.

• Read the detailed instructions for coil cooktop cleaning in the

Care and Cleaning section and the Troubleshooting checklist

section of this User Manual.

3.2 About the Radiant Surface Elements

The element temperature rises gradually and evenly. As the

temperature rises, the element glows red. To maintain the selected

setting, the element cycles on and off. The heating element retains

enough heat to provide uniform and consistent heat during the off

cycle.

For efficient cooking, turn the element off several minutes before

cooking is complete. This allows residual heat to complete the cooking

process.

CAUTION!

Surface elements may appear to have cooled after they are turned

off. The element surface may still be hot, and burns may occur if

the element or surrounding area is touched before it cools to a safe

temperature.

Do not place flammable 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,

towels, or wooden spoons could catch fire if placed too close to the

surface elements.

Do not use aluminum foil to line surface drip bowls or reflector

pans. Improper installation of these liners may result in a risk of

electric shock or fire.

IMPORTANT

Do not allow aluminum foil or any material that can melt to make

contact with the cooking element. If these items melt on the

cooktop, they damage the cooktop.

3.3 Using Proper Cookware

The size and type of cookware used will influence the heat setting

needed for best cooking results.

Correct cookware:

• Flat bottom and straight sides.

• Tight fitting lids.

• Weight of handle does not tilt pan. Pan is well balanced.

• Made of material that conducts heat well.

• Easy to clean.

• Cookware size matches the amount of food to be prepared.

• Cookware diameter matches the size of the Cooking Zone.

Incorrect cookware:

• Bottom curved or warped.

• Cookware larger than the Cooking Zone by more than 0,5 inch (12

mm).

• Heavy handle tilts pan.

• Pan is much smaller than the Cooking Zone.

Cookware material types:

• Aluminum - excellent heat conductor. Some types of food will cause

it to darken (Anodized aluminum cookware resists staining and

pitting).

• Copper - excellent heat conductor but discolors 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 retain heat very well.

Cooks evenly once cooking temperature is reached.

• Porcelain-enamel on metal - heating characteristics may vary

depending on base material.

• Glass - slow heat conductor

ENGLISH 7

IMPORTANT

Do not place empty aluminum, glass, or porcelain- 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 different surface

cooking areas at the same time. Incorrect use may damage the

cooktop.

3.4 Types of Ceramic Cooktop Elements

The circles on the ceramic glass cooktop outline the size and type of

element underneath. The elements on your cooktop depend on the

model.

A B A

A. Single element

B. Warm Zone (some models)

C. Simmer to Boil

D. Dual element (some models)

3.5 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 finished is an easy check to be sure all surface elements are

turned off.

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 off

until the surface has cooled to a safe temperature.

3.6 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 Agriculture) Web site and be sure to read all the

information available as well as follow recommendations for home

canning procedures.

Canning recommendations:

• Use only a completely flat bottom canner with no ridges that radiate

from the bottom center when home canning. Heat is spread more

evenly when the bottom surface is flat. 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 canners 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 first bringing the water to a boil.

Once boiling is achieved, reduce heat to lowest possible setting to

maintain that boil.

• Use tested recipes and follow instructions carefully. Check with your

local Cooperative Agricultural Extension Service or a manufacturer

of glass jars for the latest canning information.

• It is best to can small amounts and light loads.

CAUTION!

Do not leave water bath or pressure canners on high heat for an

extended amount of time.

4. SETTING SURFACE CONTROLS

WARNING!

Refer to Safety chapters.

4.1 Setting Radiant Surface Elements

Start most cooking operations on a higher setting and then turn to a

lower setting to finish cooking. The surface control knobs do not have

to be set exactly on a particular spot. Use the prints as a guide and

adjust the control knob as needed.

A glowing red surface heating area extending beyond the bottom edge

of the cookware indicates the cookware is too small for the surface

heating area.

Suggested settings for radiant elements

Settings Type of Cooking

High (HI - 9) Start most foods, bring water to a boil,

pan broiling.

Medium (7 - 8) Continue a rapid boil, fry, deep fat fry.

Medium (5 - 6) Maintain a slow boil, thicken sauces and

gravies or steam vegetables.

Medium Low (2 - 4) Keep foods cooking, poach, stew.

Low (1) Low temperature cooking.

Low (LO) Keep warm, melt.

The suggested settings are based on cooking with medium-weight

aluminum pans with lids. Settings may vary when using other types of

pans.

The size and type of utensil used and the amount and type of food

being cooked will influence the setting needed for best cooking results.

CAUTION!

Radiant surface elements may appear to have cooled after they

have been turned off . The element may still be hot and burns may

occur if the element is touched before it has cooled sufficiently.

Do not place flammable 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 fire if placed too close to the

surface elements.

Do not use aluminum foil to line surface drip bowls or reflector

pans. Improper installation of these liners may result in risk of

electric shock or fire.

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 it.

Setting Single Radiant Surface Element

To operate single radiant elements (including Simmer to Boil

elements):

1. Place correctly sized cookware on surface element.

2. Push in and turn the surface control knob in either direction to the

desired setting (refer to the “Suggested settings for radiant

elements” table.

3. When cooking is complete, turn the radiant surface element OFF

before removing the cookware.

8 ENGLISH

Setting Dual Radiant Surface Element (Some Models)

The symbols above the knob indicate which part of the dual element to

activate.

To operate a dual radiant element:

1. Place correctly sized cookware on surface element.

2. Push in and turn the surface control knob counterclockwise to

activate both the inner and outer elements. If only the inner element

is needed (for smaller cookware), push in and turn the knob

clockwise.

3. When cooking is complete, turn the knob to OFF before removing

the cookware.

Setting 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 moisture to escape. Do not use plastic wrap

to cover food. Plastic may melt onto the surface and be very difficult to

clean. Use only dishware, utensils, and cookware recommended for

oven and cooktop use on the keep warm zone.

To activate the Warm Zone turn the Warm Zone control knob to the ON

position.



NOTE

Unlike the single and dual surface elements, the 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, including the

Warm Zone, as cookware and plates will be hot.

5. BEFORE USING THE OVEN

WARNING!

Refer to Safety chapters.

5.1 Oven Vent Location

The oven air vents are located in the rear side of the cooktop. 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.

Steam or moisture may appear near the oven vent. This is normal.

IMPORTANT

Do not block oven vent or cover the openings with aluminium foil or

any other material.

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. Improper installation of these liners may result in risk

of electric shock or fire.

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.

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.

5.2 Types of Oven Rack

Flat Oven Rack

Flat oven racks may be used for most cooking needs and may be

placed in most oven rack positions.

IMPORTANT

Before using the accessories, remove and clean them according to

the instructions in the chapter: "Care and Cleaning".

5.3 Removing and Arranging Oven Racks

IMPORTANT

Always arrange the oven racks when the oven is cool.

To remove oven racks

1. Pull the rack straight forward until it reaches the stop position.

2. Slightly lift up front of the oven rack and slide it out.

To replace oven racks

1. Place oven rack on the rack guides on both sides of oven walls.

2. Lift the front of the oven rack slightly upward and slide it back into

place.

Ensure that oven rack is level before using it.

6. SETTING OVEN CONTROLS

WARNING!

Refer to Safety chapters.

ENGLISH 9

6.1 Oven Controls

72 3 5 13119 12108

14192021 18 17 16 15

1. Broil - for broiling and grilling foods under direct, high heat.

2. Bake - for delicate foods that need heat to rise and move gently in

the oven.

3. Conv Bake - circulates the oven heat continuously for baking.

4. No Preheat - for single rack baking with packaged and

convenience foods.

5. Conv Roast - combines a cook cycle with the convection fan and

elements to rapidly roast meats and poultry.

6. Air Fry - for preparing packaged and convenience foods with little

or no oil.

7. Display - shows the countdown time.

8. Steam Bake - creates the best conditions for baking bread on a

single rack.

9. Cook Time - sets the oven to run for a period of time and then turn

off .

10. Steam Roast - creates the best conditions for roasting proteins.

11. Keep Warm - to keep cooked foods at serving temperature in the

oven.

12. Steam Clean - starts a steam cleaning cycle to loosen light soils.

13. Clock - to set the time of day.

14. Warm Zone - to turn the Warm Zone on.

15. Lock - deactivates the control panel to prevent accidental operation

of the appliance.

16. START - starts cooking functions and sets the clock.

17. OFF- turns off all cooking functions.

18. Number Keys - to set temperature and time.

19. Timer On/Off - to set or cancel the minute timer.

20. Oven Light - to turn the interior light on and off. The oven light also

turns on automatically when you open the door.

21. Settings - to set user preferences for various control functions,

including:

• CLoC: to set clock to 12-hour or 24-hour mode.

• Hour: to switch between the 12-hour energy saving feature or

Continuous Bake.

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

mode.

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

• rSEt: to reset all user preferences to original factory settings.

• uPo: to adjust the oven temperature settings.

• E-SA: to turn the 12-hour energy savings feature on or off .

Minimum and maximum control settings

Feature Mode Min.Temp/Time Max.Temp/Time

No Preheat 170°F (77°C) 550°F (288°C)

Bake 170°F (77°C) 550°F (288°C)

Broil 400°F (204°C) 500°F (260°C)

Air Fry 170°F (77°C) 550°F (288°C)

SousVide 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)

Keep Warm 140°F (60°C) 200°F (93°C)

Cook Time 12 h 0:01 min 11:59 h/min

24 h 0:01 min 11:59 h/min

Feature Mode Min.Temp/Time Max.Temp/Time

Clock 12 h 1:00 h./min 11:59 Hr./Min.

24 h 0:00 min 23:59 h/min

Timer On/Off 0:01 min 11:59 h/min

Delay Start 0:01 min 1 h/min

Steam Clean 2 h 4 h

6.2 Setting the Clock

Set the clock to the correct time of day before using the appliance.



NOTE

When the appliance is first plugged in or if the power supply is

interrupted, the display will flash 12:00. In this case, skip to Step 4

of the instructions below.

To set the clock:

1. Press .

2. Enter the correct time using the Number Keys.

3. Press START.



NOTE

You cannot change the clock when the oven is set for cooking.

6.3 Setting 12 hr or 24 hr 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 display mode:

1. Press until "Hour" appears on the display.

2. Press START.

3. Press to switch between 12 hr and 24 hr setting.

4. Press START to confirm the desired clock setting.

Display will return to the settings menu. After a few seconds, it will

return to the time of day.

6.4 Setting a Silent Control Panel Mode ("Aud")

When selecting a function, an audible tone is heard each time a key is

pressed. You can set the control to silent operation, if needed.

To set the controls for silent mode:

1. Press until "Audio" appears on the display.

2. Press START.

3. Press to switch between "oFF" and "on".

4. Press START to confirm the desired setting.

Display will return to the settings menu. After a few seconds, it will

return to the time of day.

6.5 Setting Temperature Display ("F-C")

The default unit in which temperature is displayed is Fahrenheit (°F).

You can change the unit to Celsius (°C). You can set the oven to

operate at any temperature from 170°F to 550°F (77°C to 287°C)

To change the temperature unit:

1. Press until “F-C” appears on the display.

2. Press START.

3. Press to switch between "F" and "C".

4. Press START to confirm the desired setting.

Display will return to the settings menu. After a few seconds, it will

return to the time of day.

6.6 Restore Factory Settings ("rESEt")

Your appliance was set with default oven control settings. You can

change the following settings while using the appliance over time:

• 12 hr or 24 hr display mode

• Continuous bake or 12-hour energy savings mode

10 ENGLISH

• Silent or audible controls

• Oven temperature display (Fahrenheit or Celsius)

• Oven temperature adjustments ("UPO")

To restore oven control to factory default settings:

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

2. Press and hold START for 3 seconds. The control has been reset

with the default settings.

6.7 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 off 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 on the display.

2. Press START.

3. Press to switch between "oFF" and "on".

4. Press START to confirm the desired setting.

Display will return to the settings menu. After a few seconds, it will

return to the time of day.

6.8 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.



NOTE

The Minute Timer does not start or stop the cooking process.

Example: Setting timer for 15 minutes.

1. Press

2. Use the Number Keys to enter the desired time in hours and

minutes.

3. Press

. The timer will begin to countdown. When the set time

ends, the display will show "End".

To turn the timer off at any time, press .

The timer will beep three times and will continue to beep three times

every minute until is pressed.

6.9 Operating Oven Light

The interior oven light will automatically turn on when the oven door is

opened.

Press to turn the interior oven light on and off whenever the oven

door is closed.

For best baking results, do not leave oven light on while baking.

To change the interior oven light, refer to Care and Cleaning.

6.10 Oven Lock

The appliance can be programmed to lockout: cooktop surface, oven

control keys.

To activate the lockout feature:

1. Press and hold the key for 3 seconds.

2. Once the controls are locked,

will appear on the display.

To cancel the oven lockout feature:

1. Press and hold the key for 3 seconds.

2. When the lock icon no longer displays, the oven control keypad is

available for use.



NOTE

If you press any key when the oven lockout is active, the control

will triple beep, indicating the action is not possible.

6.11 Setting Bake

Bake cooks with heat that rises from the oven bottom. The heat and air

circulate naturally in the oven. A 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 off as

needed during baking. Bake may be set for any oven temperature

between 170°F (77°C) to 550°F (288°C).

CAUTION!

Always use pot holders or oven gloves when using the oven. When

cooking the oven interior, oven racks, and cooktop will become

very hot. There is a risk of burns!

Baking tips:

• Fully preheat the oven before baking items like cookies, cakes,

biscuits and breads.

• Use the convection bake function for best results 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 like shown on the picture below.

• When using any single rack for baking cookies, cakes, biscuits, or

muffins 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 overbrowned foods. It may be necessary to

reduce oven temperature or cook time to prevent overbrowning of

some foods.

• Dark pans are recommended for pies. Shiny pans are

recommended for cakes, cookies, and muffins.

• 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-SA)” section for detailed information.

To set Bake for (default) oven temperature of 350°F:

1. Press Bake. "Bake" and 350° will appear on 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 temperature of 4 2 5.

2. Press START. If you do not press the START, the temperature will

return to the previous setting.

To cancel Bake at any time, press OFF.

6.12 Setting Conv 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 flows around the food from all

sides. The convection fan will turn on in preheat and remain on during

ENGLISH 11

baking. Convection Bake may be set for any oven temperature

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

CAUTION!

Always use pot holders or oven gloves when using the oven. When

cooking the oven interior, oven racks, and cooktop will become

very hot. There is a risk of burns!

Benefits 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 like

shown on the picture below.

• When using any single rack for baking cookies, cakes, biscuits or

muffins, use rack position 3.

• Unless the recipe is written for convection cooking, use Conv

Convert to reduce oven temperature from the recipe’s

recommended oven temperature.

• Dark or dull bakeware absorbs more heat than shiny bakeware,

resulting in dark or overbrowned foods. It may be necessary to

reduce oven temperature or cook time to prevent overbrowning of

some foods.

• Dark pans are recommended for pies. Shiny pans are

recommended for cakes, cookies, and muffins.

• 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.

To set Convection Bake with a default oven set temperature of 325°F:

1. Press Conv Bake.

2. "Conv Bake" and 325° will appear on 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.

6.13 Setting Air Fry

The Air Fry function works best for single rack baking 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

instructions on the food packaging regarding quantity, time, and

cooking temperature.

Frigidaire offers an optional Air Fry Tray specifically designed to deliver

superior performance.

Some benefits 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.

Air Fry tips:

• 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 cookie sheet on rack

position 1 to catch any crumbs or drippings.

• Leave oven light off when baking.

• Food may need to be removed early and should be checked at the

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.

5. When preheat tone sounds, place the tray on rack position 3.

6. Press OFF to return display to show the time of day.

Food Type

Quantity

(oz.)

Temperature

Cook Time

(min.)

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

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

Frozen Chicken Nug‐

gets

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

6.14 Setting Broil

Use the Broil function to cook foods that require direct exposure to

radiant heat for optimum browning results. Broiling may produce

smoke. If smoke is excessive, place food further away from the flames.

This function has two settings: HI and LO.

WARNING!

Should an oven fire occur, leave the oven door closed and turn off

the oven. If the fire continues, use a fire extinguisher. Do not put

water or flour on the fire. Flour may be explosive and water can

cause a grease fire to spread and cause personal injury.

CAUTION!

Always use pot holders or oven gloves when using the oven. When

cooking the oven interior, oven racks, and cooktop will become

very hot. There is a risk of burns!

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.

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 within 30 seconds from

the start of the alarm, the oven will turn off.

To set broil with the default broil temperature of

550°F:

1. Place the racks in the oven while they are still cold.

2. For optimum browning results, preheat oven for 5 minutes before

adding food. Broil with oven door closed.

3. Place the bakeware in the oven.

4. Press Broil.

5. Use the Number Keys to enter a new temperature from 400°F

(204°C) to 500°F (260°C).

6. Press START.

7. Broil on one side until food is browned; turn and broil other side

until done to your satisfaction.

12 ENGLISH

8. When finished broiling, press OFF.

To cancel Broil at any time, press OFF.

6.15 Notes for Broiling

• 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 function

will be canceled.

• For best results, use a broil pan with broil pan insert designed to

drain the fat from the food, 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.

Food Rack Position Temperature

Cook time (min)

Internal Tempera‐

ture

Doneness

1st side 2nd side

Steak 1" thick 6 550°F (288°C) 5 4 140ºF (60ºC)

Rare

Steak 1" thick 5 or 6 550°F (288°C) 6 5 145ºF (63ºC) Medium

Steak 1" thick 5 or 6 550°F (288°C) 7 6 170°F (77ºC) Well

Pork Chops 3/4” thick 5 450°F (232°C) 12 10 145ºF (63ºC) Well

Chicken bone-in 4 450°F (232°C) 20 10 165°F (74°C) Well

Chicken boneless 5 450°F (232°C) 8 6 165°F (74°C) Well

Fish 5 550°F (288°C)

as directed

145ºF (63ºC) Well

Shrimp 4 550°F (288°C) 145ºF (63ºC) Well

Hamburger 1” thick 4 550°F (288°C) 6 5 145ºF (63ºC) Medium

Hamburger 1” thick 4 550°F (288°C) 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.

6.16 No Preheat

The function is available for single-rack baking with packaged and

convenience foods. You can also use it with regular recipes. Use the

function with temperatures between 170°F (77°C) and 550°F (288°C).

Follow the recipe or package directions for food preparation time and

temperature.

During the function:

• The oven elements cycle on and off.

• The convection fan turns on and stays on until you cancel the

function.

Cooking times may vary depending on your preference for doneness.

Watch the food closely.

CAUTION!

Always use pot holders or oven mitts when using the oven. The

oven interior, oven racks, and cooktop become very hot during

cooking. These hot surfaces can cause burns.

Important:

• Always place food on rack position 3.

• Place the food with the pan or bakeware at the front of the oven

rack.

• When using the function, use bakeware with low or no sides. This

allows the air to circulate around the food evenly.

• Place food that comes in strips, such as fish sticks and chicken

tenders, 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. Check it at the minimum

recommended cook time.

• The function 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 reduces the

temperature in the oven and may increase cook time.

• Leave oven lights off while cooking.

To set the function temperature for 350°F:

1. Arrange the interior oven racks.

2. Press No Preheat.

3. Set temperature or use default setting: 350°F.

4. Press START.

5. Set Cook Time if needed.

6. Press START.



NOTE

If you set a Cook Time, the oven turns off automatically when

the time expires. Foods with a Cook Time under 10 minutes

may need extra time.

7. When cooking ends, "End" appears on the display.

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

To cancel cooking at any time, press OFF.

6.17 SousVide Tips

Sous Vide is ideal for cooking meats to achieve tenderness without

overcooking.

How Sous Vide Works:

Sous Vide is a French term meaning "under vacuum". It involves

vacuum-sealing food in plastic pouches and then cooking it using hot

water or air. The 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).

Benefits of Sous Vide:

• Food does not lose flavor or aroma due to evaporation.

• Vitamins and minerals do not escape during cooking.

• The low cooking temperature leaves meat and fish more tender.

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

• 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 different dishes are finishing at different

times, food that has reached serving temperature can wait, since it

stays at serving temperature in the cooking medium.

Food Safety:

ENGLISH 13

Because Sous Vide cooks at relatively low temperatures, 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 Sous Vide Table below to find the recommended cooking time

and temperature for the food.

• Food should be between 34°F and 37°F (normal 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 different 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 function.

• 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.

Sous Vide Table:

Food Doneness Temperature

Cooking Time

Minimum Target Maximum

Beef

Steak Rare 130°F / 54°C-55°C 2 h 3 h 4h

Steak Medium Rare 135°F / 57°C-58°C 2 h 3 h 4 h

Steak Medium 145°F / 62°C-63°C 2 h 3h 4h

Steak Medium Well 150°F / 65°C-66°C 2 h 3 h 4 h

Steak Well 160°F / 71°C-72°C 2 h 3h 4 h

Roast Rare 135°F / 57°C-58°C 6 h 7h 16 h

Roast Medium Rare 140°F / 60°C 6 h 7h 16 h

Roast Medium 150°F / 65°C-66°C 6 h 7h 16 h

Roast Medium Well 155°F/ 68°C-69°C 6 h 7h 16 h

Roast Well 160°F / 71°C-72°C 6 h 7 h 16 h

Chuck/Brisket Rare 140°F / 60°C 20 h 24h 48 h

Chuck/Brisket Medium Rare 150°F / 65°C-66°C 20 h 24h 48 h

Chuck/Brisket Well 180°F / 82°C-83°C 20 h 24 h 48 h

Pork

Chop Medium 150°F / 65°C-66°C 2 h 3h 4 h

Chop Well 160°F / 71°C-72°C 2 h 3 h 4 h

Roast Medium 150°F / 65°C-66°C 2 h 3h 4 h

Roast Well 180°F / 82°C-83°C 2 h 3h 4 h

Shoulder/Belly Medium 150°F / 65°C-66°C 10 h 24h 48 h

Shoulder/Belly Well 180°F / 82°C-83°C 10 h 24h 48h

Chicken

Parts Tender 170°F / 76°C-77°C 2 h 2-1/2 h 4h

Fish

Steak Tender 105°F / 40°C-41°C 1 h 1-1 1/2h 2h

Steak Flaky 125°F / 51°C-52°C 1 h 1-1 1/2h 2 h

Steak Well 145°F / 62°C-63°C 1 h 2 h 2 h

Fillet Tender 105°F / 40°C-41°C 45 min 1h 1-1 1/2h

Fillet Flaky 125°F / 51°C-52°C 45 min 1 h 1-1 1/2 h

Fillet Well 145°F / 62°C-63°C 45 min 1h 1-1 1/2 h

Vegetables

Squash Cubes 180°F / 82°C-83°C 1 h 1-1 1/2h 4 h

Roots Sliced/Cubes 180°F / 82°C-83°C 1 h 1-1 1/2 h 4 h

Potatoes Sliced/Cubes 200°F / 93°C-94°C 1 h 1-1 1/2 h 4 h

Fruits

Warm/Ripe Sliced/Cubes 155°F / 68°C-69°C 45 h 105min 2 1/2 h

Soft Purees 180°F / 82°C-83°C 15 min 30 min 90 min

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

14 ENGLISH

6.18 Vacuum Sealing for Sous Vide

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. Follow the

instructions that come with your sealer and pouches.

• Use pouches that are specified 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 temperatures (above 160°F / 71°C), double-seal

the pouch.

• Vacuum pouches are solely for Sous Vide cooking and should not

be used for regular baking or broiling.

6.19 Sous Vide Cooking



NOTE

If cooking multiple items at once, you may want to write the

contents on the outside of the pouches before filling and sealing

them.

1. Prepare the food and cut all of the ingredients.

2. Place the ingredients in the plastic pouch for your vacuum sealer.

Add seasonings for cooking.

3. Vacuum seal the pouch, ensuring all air is removed and the seal is

air-tight. If not cooking immediately, store the pouch in a

refrigerator until it is ready to cook.

Setting Sous Vide

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 flexibility when cooking with no specific

end time.



NOTE

Use the settings recommended for the type of food in Sous Vide

table.

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.

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 medium 160°F, well done 170°F

(77°C). Visit the USDA Food Safety and Inspection website at

www.fsis.usda.gov.

To set Sous Vide:

1. Press until "SouS" appears on the display.

2. Press START. Use number keys to set desired temperature. Press

START again.

3. Open the plastic pouch, remove the food, finish with a final searing

or grilling for a nice crust and roast flavor, add final seasonings or

sauces if needed, and serve.

4. To cancel cooking at anytime press OFF.

6.20 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 cooking.

• When using a single oven rack, place in oven rack position 2 or 3.

Position racks to accommodate 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 the food to keep it moist or use a loose or vented type cover

to allow foods to turn crisp or brown.

• You can leave roast uncovered to allow the browning. Cook times

will vary depending on the weight, fat content, bone, and the shape

of the roast. Preheating the oven will not be necessary when using

the Slow Cook feature.

• Add any cream or cheese sauces during the last hour.

Slow cooking meats may result in the outside of the meat turning dark;

this is normal.

To set Slow Cook:

1. Press

until "SloC" appears on the display.

2. Press START.

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

4. Press START.

6.21 Setting Conv Roast

Convection roast combines a cook cycle with the convection fan and

elements to rapidly roast meats and poultry. Hot air circulates around

the meat from all sides, sealing in juices and flavors. Meats cooked

with this feature are crispy and brown on the outside while staying

moist inside.

WARNING!

Should an oven fire occur, close the oven door and turn the oven

off . If the fire continues, use a fire extinguisher. Do not put water

or flour on the fire. Flour may be explosive and water can cause a

grease fire to spread and cause personal injury.

CAUTION!

Always use pot holders or oven mitts when using the oven. When

cooking, the oven interior, oven exterior and oven racks will

become very hot which can cause burns.

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°F.

3. Press START.

4. Set Cook Time, if desired.

5. Press START. Preheating the oven is not necessary.

6. When cooking is completed or to cancel Convection Roast at any

time, press OFF.

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 recommended 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.

ENGLISH 15

Convenction roasting recommendations:

Meat Weight Oven Temp Internal Temp Mins per lb

Beef Standing rib roast 4 - 6 lb 350°F (177°C)

160°F (71°C)

25 - 30

Rib eye roast 4 - 6 lb 350°F (177°C)

160°F (71°C)

25 - 30

Tenderloin roast 2 - 3 lb 400°F (204°C)

160°F (71°C)

15 - 25

Poultry

Turkey whole

12 - 16 lb 325°F (163°C) 180°F (82°C) 8 - 10

Turkey whole

16 - 20 lb 325°F (163°C) 180°F (82°C) 10 - 15

Turkey whole

20 - 24 lb 325°F (163°C) 180°F (82°C) 12 - 16

Chicken 3 - 4 lb

350°F - 375°F

(177°C - 191°C)

180°F (82°C) 12 - 16

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

Shoulder blade roast 4 - 6 lb 325°F (163°C) 160°F (71°C) 20 - 30

Loin 3 - 4 lb 325°F (163°C) 160°F (71°C) 20 - 25

Pre-cooked ham 5 - 6 lb 325°F (163°C) 160°F (71°C) 30 - 40

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).

Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent over browning and drying of the skin.

6.22 Cooking with Steam Tips



NOTE

More moisture presents than during conventional baking or

roasting. Moisture could condense on the handle or in the door.

Depending on the conditions in your kitchen, it may drip onto the

floor.

Oven Positioning

• Use the flat rack in the correct position in the oven for most foods

when using Steam Roast.

• Lowest position for poultry.

Preparing

• Use 2.5 cups of water for Steam Bake and Steam Roast. If you

frequently use steam functions, use distilled water.

• Using a water container, pour water slowly onto the bottom of the

oven cavity while it is 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 preheating, 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

the bottom of the oven cavity after the oven cools or before each

use.

Setting Steam Bake

Steam creates the best conditions for baking bread on a single rack.

Baked goods have improved browning and texture. Steam is

recommended for baking moist and flavorful breads and pastries such

as baguettes and croissants.

Use the flat rack in position 3 for the best results with Steam Bake.

Pans should be pulled to the front of the rack.

To set the function:

1. Press Steam Bake.

2. Add 2.5 cups of water to the oven bottom as directed.

3. Set the desired temperature using the number keys or use the

default of 350°F.

4. Press START.

5. Set Cook Time if desired. It is suggested to wait to set Cook Time

until the oven preheats.

6. When Cook Time ends, the oven turns off automatically. "End"

appears on the display.

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

Setting Steam Roast

Steam creates the best conditions for roasting proteins. Meats are crisp

outside and juicy inside. Steam Roast is recommended for meat or

poultry.

Use the flat rack in position 1 for the best results with Steam Roast.

To set the function:

1. Press Steam Roast.

2. Add 2.5 cups of water to the oven bottom as directed.

3. Set the desired temperature using the number keys or use the

default of 350°F.

4. Press START.

5. Set Cook Time if desired. It is suggested to wait to set Cook Time

until the oven preheats.

6. When Cook Time ends, the oven turns off automatically. "End"

appears on the display.

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

16 ENGLISH

CAUTION!

Do not set Steam Bake or Steam Roast for cooking at

temperatures below 215°F (102°C).

IMPORTANT

Stand to the side of the oven when opening it to allow any steam to

escape.

6.23 Cook Time

Use Cook Time to set the amount of time needed for cooking. This

function can be set with most oven functions. The oven will turn on

immediately (or after a specified delay) and stop automatically after the

set cook time ends.

To set Cook Time:

1. Select a cooking function and set the temperature.

2. Press Cook Time. The display will show 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 off .

To turn off the oven before the time runs out, press OFF.

6.24 Delay Start

Delay Start allows you to delay the start of cooking by the desired

amount of time. It can be used only with the Bake function. 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 function and set the temperature.

2. Press until "dELAY" appears on the display.

3. Press START. The display will show a time of 0:00 (0 hours and 00

minutes).

4. Use Number Keys to enter the desired time delay.

5. 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.

6.25 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 170° F (77°C). If needed, arrange oven racks and place

cooked food in oven.

To set Keep Warm:

1. Press Keep Warm.

If no other keys are touched within 25 seconds, the request for Warm

will clear.

2. Use Number Keys to set the desired temperature.

3. Press START.

Keep Warm will automatically turn on and remain on for 3 hours or until

cancelled.

To turn off Keep Warm at any time, press OFF.

6.26 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 settings for use when observing the

Jewish Sabbath/Holidays. Sabbath mode disables all audible 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 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 off automatically. "SAb" will

appear on the display.

5. Press both Conv Bake and Conv Roast at the same time to exit

Sabbath mode and show the time of day.

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 appliance is

in the Sabbath mode, no audible or visual indicators will be

available to verify the cancellation.

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 off and the oven lights are turned off. 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 modification made within

an active Sabbath mode use the number keys and press START. The

change will be accepted automatically.

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, fish, meat

or poultry, should be chilled in the refrigerator first. Even when

chilled, they should not stand in the oven for more than 1 hour

before cooking begins, and should be removed promptly when

finished cooking.

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-off automatically after completing a bake time

and therefore may only be used once during the Sabbath/Jewish

Holidays.

6.27 Steam Clean

The Steam Clean feature offers a chemical free and time saving

method to assist in the routine cleaning of small and light soils.

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.

CAUTION!

Do not add bleach, ammonia, oven cleaner, or any other abrasive

household cleaners to the water used for Steam Clean.

Before cleaning any part of the oven, be sure all controls are

turned off and the oven is cool. There is a risk of burns!

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 on the display.

4. Press START.

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

ENGLISH 17

6. Press START. The time left for the Steam Clean cycle is shown on

the display. Do not open the door during this time. If door is open

while in Steam Clean, "d-O" will appear on the display after a few

minutes.

7. When the Steam Clean cycle is complete, an alert will sound, and

the "End" message will show on the display. Press "oFF" to return

to the clock.

8. Carefully open the door when the Steam Clean is finished. Stand to

the side of the oven, hot air will come out from inside the oven.

9. Wipe oven cavity and bottom. Do not clean oven door gasket.

Avoid leaning or resting on the oven door glass while cleaning the

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 difficult 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 them dry.

• Local water sources often contain minerals (hard water). If hard

water deposits occur, wipe cavity with a 50/50 solution of water and

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

• Steam Clean cannot be programmed with a Delay Start feature.

7. CARE AND CLEANING

WARNING!

Refer to Safety chapters.

7.1 General Information

Remove spills and any heavy soiling as soon as possible. Regular

cleaning reduces the difficulty of major cleaning later.

CAUTION!

Before cleaning any part of the appliance, make sure all controls

are turned off and the appliance is cool.

If you use ammonia or appliance cleaners, remove them and

thoroughly rinse the appliance before operating. Follow

manufacturer's instructions and provide adequate ventilation.

WARNING!

Do not use bleach to clean the appliance.

CAUTION!

Use scouring pads, oven cleaners, abrasive cleaners and

ammonia with special caution while cleaning the appliance.

Surface or Area Cleaning Recommendation

Aluminum and vinyl Use a soft cloth and 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

Use a soft cloth and 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. Do not apply glass cleaners directly to the

surface, spray onto cloth and wipe.

Control panel Use a soft cloth and 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 dam‐

age to the appliance.

Do not use other liquid cleaners, abrasive cleaners, scouring pads, or paper towels, they damage the finish.

Control knobs Use a soft cloth and clean with mild dish detergent and water or a 50/50 solution of vinegar and water. To

remove control knobs, turn the knob to the OFF position, grasp firmly, and pull off the shaft. To replace

knobs after cleaning, line up the OFF markings and push the knobs into place.

Stainless Steel Use a soft cloth and clean with mild dish detergent and water or a 50/50 solution of vinegar and water.

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

Do not use abrasive cleaners such as chlorides, chlorines, or ammonia.

Smudge Proof™ Stainless Steel

Black Stainless Steel

Use a soft cloth and clean with mild dish detergent and water or a 50/50 solution of vinegar and water.

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

Do not use appliance cleaners, stainless steel cleaners, or abrasive cleaners such as chlorides, chlorines,

or ammonia. These cleaners may damage the finish.

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 difficult spots with

an ammonia soaked paper towel for 30 to 40 minutes. Rinse and wipe dry with a clean cloth. Remove all

cleaners to avoid damage to the porcelain caused by heating.

Do not allow food spills with a high sugar or acid content such as milk, tomatoes, sauerkraut, fruit juices, or

pie filling to remain on porcelain surfaces. They may cause a dull spot even after cleaning.

18 ENGLISH

Surface or Area Cleaning Recommendation

Manual clean oven interior The interior of the oven is porcelain coated and safe to clean with oven cleaner. Always follow manufactur‐

er's instructions for cleaners. After cleaning, remove all cleaners to avoid damage to the porcelain caused

by heating.

Do not spray oven cleaner on any electrical controls or switches.

Do not spray cleaner on oven door trim, door gasket, plastic drawer glides, handles or any exterior surfaces

of the appliance.

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 and rinse well. You can use a glass cleaner on the outside glass of the door. You can use

ceramic smoothtop cleaner or polish 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, cleaning 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, damage, or remove oven door gasket.

Ceramic cooktop Refer to Cooktop Cleaning.

7.2 Cooktop Maintenance



NOTE

Consistent and proper cleaning is essential to maintaining your

ceramic glass cooktop.

First use

• Apply a ceramic cooktop cleaning cream (available in most

hardware, grocery, and department stores) to the ceramic surface.

A cooktop cleaning creams leave a protective finish on the glass

and help to prevent scratches and abrasions.

• Clean and buff with a clean paper towel. This makes cleaning easier

when soiled from cooking.



NOTE

Sliding pans on the cooktop can cause metal markings on the

cooktop surface. After the cooktop is cool, use a cleaning cream

and remove them immediately. Metal marks can become

permanent if not removed prior to future use.

CAUTION!

Cast iron, metal, ceramic or glass cookware with rough bottoms

can mark or scratch the cooktop surface.

Do not the following on the cooktop:

• Slide anything metal or glass across the cooktop.

• Use cookware with dirt or dirt buildup on the bottom. Always use

clean cookware.

• Use your cooktop as a cutting board or work surface in the kitchen.

• Cook food directly on the cooktop surface without a pan.

• Drop heavy or hard objects on the ceramic glass cooktop, they may

cause it to crack.

7.3 Cooktop Cleaning

CAUTION!

Before cleaning the cooktop, make sure the controls are turned to

the OFF position and the cooktop is cool. The glass surface can be

hot from the contact with hot cookware, and burns may occur if you

touch the glass surface before it is cooled sufficiently.

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 surface.

Light to moderate soil:

1. Apply a few drops of cleaning cream directly to the cooktop.

2. Use a clean paper towel to clean the entire cooktop surface. Do not

use the towel you use to clean the cooktop for any other purpose.

3. Ensure thorough cleaning, do not leave any residue.

Heavy, burned-on soil:

1. Apply a few drops of cleaning cream directly to the soiled area.

2. Rub the soiled area, use a non-abrasive cleaning tool, apply

pressure as needed.

3. Do not use the same pad you use to clean the cooktop for any

other purpose.

4. If soils remain, carefully scrape them with a metal razor blade

scraper. Hold the scraper at a 30-degree angle to the surface.

5. Remove any remaining soils, then apply a few drops of cleaning

cream and buff the surface clean.

WARNING!

Do not use an abrasive type cleaning pad, it may damage the

ceramic glass cooktop. Use only cleaning products recommended

for cooktops with glass ceramic surface.

7.4 General Cleaning

Refer to the table at the beginning of this chapter for more information

about cleaning specific parts of the oven.

Follow these cleaning precautions:

• Allow the oven to cool before cleaning.

• Wear rubber gloves when cleaning the appliance 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 filling) 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 effort required for major

cleaning later.

CAUTION!

Before manually cleaning any part of the oven, be sure all controls

are turned off 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.

Cleaning Porcelain Enamel Oven

The oven interior is porcelain on steel.

To clean the interior use oven cleaners.

To remove heavy soil:

1. Place the dish of ammonia in the oven.

Let it sit overnight or for several hours with the oven door closed.

Clean softened dirt spots using hot, soapy water.

Rinse thoroughly with water and a clean cloth.

2. If soil remains, use a nonabrasive scouring pad or nonabrasive

cleaner.

If necessary, apply an oven cleaner following the manufacturer's

instructions.

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

bottom.

Use hot, soapy water for cleaning.

Rinse well with clean water and a cloth.

ENGLISH 19

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 airflow through the oven and may cause carbon

monoxide poisoning. Aluminum foil linings may trap heat, causing

a fire hazard.

• Protective liners- Do not use aluminum foil to line the oven bottom.

High heat can melt it, damaging the oven and reducing air

circulation, leading to poor baking results. Only use aluminum foil as

recommended in the manual to avoid electric shock or fire risks

• Aluminum utensils- Aluminum utensils have a lower melting point

than other metals. Use aluminum pots and pans with care.

• Oven racks- Do not cover oven racks with aluminum foil. It restricts

heat and airflow, affecting cooking results.

7.5 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.



NOTE

Wear a cotton glove or use a paper towel when installing a new

bulb. Do not touch the new bulb with your fingers when replacing.

This will shorten the life of the bulb.

To replace the oven interior light bulb:

1. Turn electrical power off 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.

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).

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

7.6 Removing and Replacing the Oven Door

CAUTION!

The door is heavy. For safe, temporary storage, lay the door flat

with the inside of the door facing down.

IMPORTANT

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.

To remove the oven door

1. Open oven door completely, horizontal with floor.

Figure A

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 B

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

frame makes contact with the unlocked hinges.

Figure C

4. Pull the bottom of the door toward you while rotating the top of the

door toward the appliance to completely disengage the hinge

levers.

Figure D

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 D).

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

(Figure C). 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 floor (Figure A).

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

B).

5. Close the oven door.

20 ENGLISH

8. TROUBLESHOOTING

WARNING!

Refer to Safety chapters.

8.1 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 time and temperature need to bake a product may vary

from the previously owned appliance.

Baking Problems Possible Cause Solution

Cookies and biscuits 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 size that permits 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 selected temperature before placing food in the oven.

Use proper rack position for baking needs.

Set oven temperature 25°F / 13°C lower than recommended.

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 recommended.

Use pan size suggested in recipe.

Use proper rack position and place pan with the space on all sides of pan at

least 2'' / 5.1 cm.

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 filled with water on the center of the

oven rack. If the level is uneven, refer to installation instructions for leveling

the oven.

Use proper rack position and place pan with the space on all sides of pan at

least 2'' / 5.1 cm.

Do not use dented or warped pans.

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 suggested and bake for the

recommended time.

Make sure to remove all pans from the oven except the ones that you use for

baking.

Open oven door only after the shortest recommended baking time.

8.2 Before you Call (Solutions to Common Problems)

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!

Frigidaire.com (United States)

1-800-374-4432

Frigidaire.ca (Canada)

1-800-265-8352

Occurrence Possible 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 the house light to be sure. Call your local electric company for service outage infor‐

mation.

Oven Problems

Occurrence Possible cause Solution

Poor baking results. Many factors affect baking results. Use proper oven rack position. Center food in the oven and space pans to allow air to cir‐

culate. Preheat the oven to the set temperature before placing food in the oven. Adjust the

temperature and baking time recommended in the recipe.

Flames inside oven or smoking from

oven vent.

Excessive spills in oven.

Grease of food spilled onto the oven bot‐

tom or oven cavity.

Wipe up excessive spills before turning on the oven.

If flames or excessive smoke are present when using broil, refer to Setting Oven Controls.

Oven smokes excessively when boil‐

ing.

Incorrect setting. Refer to Setting Oven Controls.

Meat to close to the broil element or burn‐

er.

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, do

not cut into lean.

Grease build up on oven surfaces. Regular cleaning is necessary when you broil frequently. Grease or food splatters cause

excessive smoking.

Oven control panel beeps and dis‐

plays any F or E code error.

Oven control detected a fault or error con‐

dition.

To clear the error press the OFF key on the control panel. Once you clear the error code,

try the bake or broil function. If the F or E code error repeats, turn off the power to the ap‐

pliance and wait 5 minutes, and then repower the appliance. Set the clock with the correct

time of day, and try the bake or broil function again. If the fault recurs, press the OFF key

to clear.

ENGLISH 21

Occurrence Possible cause Solution

Oven portion of appliance does not

operate.

The regulator gas is OFF. Make sure the regulator gas is turned ON. Refer to Installation Instructions.

The time of day is not set. The clock must be set in order to operate the oven. Refer to Setting Oven Controls.

Desired function is not set. Make sure the oven controls are set properly for the desired function. Refer to Setting

Oven Controls and this checklist.

Convection fan does not rotate. Oven door is open. The convection fan turns off if the oven door is open when convection is active. Close the

oven door.

On gas models, the convection fan begins to rotate about 6 minutes into the preheating

process.

Cooktop Problems

Occurrence Possible cause Solution

Surface element is too hot or not hot

enough.

Incorrect surface control setting. Adjust power level setting.

Cooking zone does not heat or does

not heat evenly.

Incorrect surface control knob is used for

the element needed.

Make sure that you use correct surface control knob for the element needed.

Cookware is light weight or warped. Use only flat, evenly balanced, medium or heavyweight cookware. Lightweight pans heat

unevenly and food may burn easily.

Areas of discoloration with metallic

sheen on cooktop surface.

Mineral deposits from water and food. Remove discoloration with cleaning cream applied to the glass ceramic surface, buff with a

non-abrasive cloth or sponge. Refer to Care and Cleaning.

Scratches or abrasions on cooktop

surface.

Coarse particles, such as salt or hardened

soils, between cooktop and utensils may

cause scratches.

Make sure the cooktop surface and bottoms of utensils are clean before use. Small

scratches do not affect cooking and become less visible with time.

Cleaning materials not recommended for

ceramic glass cooktop are used.

Apply cooktop cleaning creme to the ceramic surface. Buff with a non-abrasive cloth or

sponge. Refer to Care and Cleaning.

Cookware with a rough bottom is used. Use smooth, flat-bottomed cookware.

Metal marks on the cooktop. Sliding or scraping of metal utensils on

cooktop surface.

Apply cooktop cleaning creme to the ceramic surface. Buff with a non-abrasive cloth or

sponge. Refer to Care and Cleaning.

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 the soil. Refer to Care and

Cleaning.

Frigidaire GCFE3059BF Gallery 30" Front Control Electric Range

Product's Documents

Complete Owner's Guide

Specifications

Frigidaire GCFE3059BF Questions and Answers