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Rangaire: Installation Manual
Product Installation & User Manual
30” Double Wall Oven
OVEN SAFETY .......................................................................................... 1
PARTS AND FEATURES ............................................................................... 4
CONTROL PANEL ...................................................................................... 5
OVEN USE ..............................................................................................14
OVEN CARE ........................................................................................... 40
TROUBLESHOOTING .................................................................................50
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Rangaire: Installation Manual
OVEN SAFETY
State of California Proposition 65 Warnings:
WARNING: This product contains one or more chemicals known to the State of California to cause
cancer.
WARNING: This product contains one or more chemicals known to the State of California to cause
birth defects or other reproductive harm.
We have provided many important safety messages in this manual and on your appliance. Always read
and obey all safety messages.
Your safety and the safety of others are very important.
This is the safety alert symbol.
This symbol alerts you to potential hazards that can kill or hurt you and others. All
safety messages will follow the safety alert symbol and either the word
“DANGER,” “WARNING” or “CAUTION.”
These words mean:
DANGER
WARNING
CAUTION
An imminently hazardous situation. You could be killed or seriously injured if
you don’t immediately follow instructions.
A potentially hazardous situation which, if not avoided, could result in death
or serious bodily injury.
A potentially hazardous situation which, if not avoided, may result in
moderate or minor injury
All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury,
and tell you what can happen if the instructions are not followed.
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Rangaire: Installation Manual
WARNINGS FOR ELECTRIC INSTALLATION
Proper Installation:
• This appliance must be properly installed and
electrically grounded by a qualified technician.
Connect only to properly grounded outlet.
See “Grounding Instructions” found in the
Installation Instructions.
• This appliance should be serviced only by
a qualified service technician. Contact
the nearest authorized service center for
examination, repair or adjustment.
• Do not repair or replace any part of the oven
unless specifically recommended. Refer
service to an authorized servicer.
• Do not operate this appliance if it is not
working properly or if it has been damaged,
until an authorized servicer has examined it.
• Install or locate this appliance only in
accordance with the Installation Instructions.
• Use this oven only as intended by the
manufacturer. If you have any questions,
contact the manufacturer.
Installation and service must be performed by a qualified installer or
service agency.
• The models may be powered at 240V or 208V.
• Always disconnect the power before servicing this unit.
• This appliance must be properly grounded.
• Failure to do so could result in death or serious injury.
To reduce the risk of fire, electrical shock, injury to persons, or damage when using the oven, follow basic
precautions, including the following:
IMPORTANT SAFETY INSTRUCTIONS
ELECTRICAL SHOCK
HAZARD
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Rangaire: Installation Manual
IMPORTANT SAFETY INSTRUCTIONS
• Do not cover or block any openings on this
appliance.
• Use this appliance only for its intended use as
described in this manual. Do not use corrosive
chemicals, vapors, or nonfood products in
this appliance. This type of oven is specifically
designed to heat or cook. It is not designed
for industrial or laboratory use. The use of
corrosive chemicals in heating or cleaning will
damage the appliance.
To reduce the risk of fire in the oven
cavity:
• Do not store flammable materials in or near
the oven.
• Do not use water on a grease fire. Smother fire
with dry chemical or foam-type extinguisher.
• It is highly recommended that a fire
extinguisher be readily available and highly
visible next to any cooking appliance.
• Do not overcook food. Carefully attend oven if
paper, plastic or other combustible materials
are placed inside the oven.
• Do not use the cavity for storage purposes. Do
not leave paper products, cooking utensils or
food in the cavity when not being used.
• If materials inside the oven should ignite,
keep oven door closed. Turn oven off and
disconnect the circuit at the circuit breaker
box.
• Be sure the blower fan runs whenever the oven
is in operation. If the fan does not operate, do
not use the oven. Call an authorized service
center.
• Never use the oven to warm or heat a room.
Personal Safety
• Do not allow children to use this appliance
unless closely supervised by an adult.
Children and pets should not be left alone or
unattended in the area where the appliance is
in use. Never allow children to sit or stand on
any part of the oven.
• Do not store items of interest to children above
the oven. If children should climb onto the
appliance to reach these items, they could be
seriously injured.
• For personal safety, wear proper clothing.
Loose fitting or garments with hanging
sleeves should never be worn while using this
appliance.
• Tile long hair so that it doesn't hang loose.
• Do not touch heating elements or interior
surfaces of oven.
• The heating elements may be hot even though
they are dark in color. Interior surfaces of an
oven become hot enough to cause burns.
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Rangaire: Installation Manual
IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
• During and after use, do not touch or let
clothing or other flammable materials contact
the heating elements or the interior surfaces
of the oven until they have had sufficient time
to cool.
• The trim on the top and sides of the oven door
may become hot enough to cause burns.
• Use care when opening the door. Open the
door slightly to let hot air or steam escape
before removing or replacing food.
• Do not heat unopened food containers.
Build-up of pressure may cause the container
to burst and cause injury.
• Always place oven racks in desired location
while oven is cool. If a rack must be moved
while oven is hot, do not let potholder contact
the hot heating elements.
• Use only dry potholders. Moist or damp
potholders on hot surfaces may result in burns
from steam. Do not let potholder touch hot
heating elements. Do not use a towel or other
bulky cloth.
Safety for the Self-cleaning Oven :
• Before self-cleaning the oven, remove the
broiler pan, oven racks (only when not made
of porcelain), other utensils and excess soft
spillage.
• Confirm that the door locks and will not open
once both selectors are in CLEAN position and
the door lock icon appears. If the door does
not lock, turn the cook mode selector to OFF
and do not run Self-Clean. Call an authorized
servicer.
• Do not clean the door gasket. It is essential for
a good seal. Care should be taken not to rub,
damage, move or remove the door gasket.
• Do not use commercial oven cleaners or oven
liner protective coatings of any kind in or
around any part of the oven.
• Clean only oven parts listed in this manual.
• Other surfaces of the appliance may become
hot enough to cause burns - among these
surfaces are for example: oven vent openings
and surfaces near these openings, oven doors,
and windows of oven doors.
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Rangaire: Installation Manual
PARTS AND FEATURES
A. Cooling Vents
B. Broil Element
C. Control Panel
D. Halogen Light
E. Convection Fan and Element
F. Bottom Element (not visible)
G. Model and Serial # Plate
H. Temperature Probe
(Upper Oven Only)
I. Door Gasket
J. Oven Rack Back
K. Oven Rack Front
L. Broiler Pan Rack
M. Broiler Pan
4
6
5
3
2
1
i
h
d
d
g
a
b c
f e
j
l
k
m
a
a
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Rangaire: Installation Manual
CONTROL PANEL
A. Upper oven modes
B. Display
C. Start/Control Lock (hold 3 seconds)
D. Upper Cancel
E. Lower Cancel
F. Light
G. Timer
H. Setting
I. Delay Start
J. Cook time
K. Lower Oven Modes
L. Convention Conversion
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1. Start: Start button, start operation or start Settings to take effect.
2. Cancel: Cancel button to cancel the current operation
3. Cook time: Bake time button, used to set the bake time.
4. Delay start: The Appointment time button is used to set the start time.
5. Settings: Select system Settings. Press repeatedly to display different Settings.
6. Timer: Timer symbol - This symbol is displayed on the LED after the timer function is set.
7. Self clean: Self-cleaning button to start the self-cleaning mode.
Pin symbol - this symbol appears on the display screen when the
system detects a pin(optional).
Wifi symbol (not workable, only reserved), Reserved Wifi interface on
the control board, hold down the Settings button for 3 seconds to enter
the Wifi configuration setting state, blinking until it is stably displayed,
indicating connectivity.
Child lock symbol - the same as locking all keys, the child lock is set, the
display will appear this symbol
1. KEY AND ICON DEFINITIONS
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oven Operating Mode
Default
temperature
(
0
F)
Adjustable
range
Preheat phase
Bake 350 170 - 150
Broil Hi Hi Lo
Proof(Press for 3 seconds in
Warm Mode temp)
100 80 - 120
Warm 140 140 - 210
Conv
Convect bake 325 170 - 500
Convect broil 450 170 - 550
Convect roast 325 170 - 550
Easy
Convect
1. Meats
350 170 - 5002. Baked goods
3. Others
Air Fry 420 300 - 450
Warming Drawer / Lo,Med Hi
Self clean No
Core up to 806
0
F
(430
0
c)
Steam clean / /
2. Functional Operation
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Note: The preheating stage indicates whether real-time display of temperature is required.
There is a preheating stage: When the actual oven core temperature is less than 170°F, the interface
displays Lo.
When the actual core temperature of the oven is greater than or equal to 170
0
F, the interface displays
the temperature in real time.
When the actual oven core temperature reaches the set value, the interface always displays the set
temperature value.
Non-preheating stage: the set temperature value is always displayed on the heating interface of the
oven from the beginning.
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3. Cooking Settings
1. Select the required baking function, touch the button on the display screen, the interface will light
up the function options, and the default temperature and default time will appear on the display
panel.
2. Click Start to Start the operation. When the actual temperature of the furnace core is lower than
170°F, the temperature digital tube only displays Lo. When the actual temperature of the furnace
core is higher than 170°F, the interface needs to display the current temperature in real time. When
the core temperature has reached the set value, the interface will always show that the set value
no longer changes in real time.
3. To set the temperature, you can modify the temperature by touching the corresponding digital
button. The number changes from right to left in turn. If it exceeds the allowed setting range, an
invalid sound "didi" will be emitted when touching the Start button.
4. Set the working time, touch cook time, the time digital tube display --:--, and blink, touch the number
key, the displayed numbers change from right to left, run the setting range (0:00-11:59), if you do not
set this parameter, the oven default 2 hours; If the value exceeds the allowed setting range, the next
operation is not allowed, and the system makes two invalid beeps. After the Cook time is set, the
system prompts you to enter Delay Start or touch start to start the operation
5. To set the appointment function, touch Delay start to set the appointment. The default time is the
current clock time. Delay start indicates when the oven starts to work. After setting, touch the Start
button, and the screen will start the countdown. If the countdown time exceeds 1 hour, the screen
will display in the form of hour/minute. If the countdown time is less than 1 hour, the display is
displayed in the form of minutes per second.
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Touch the Self Clean button in the control panel to enable the Self clean mode
After Touching self clean button Self Clean, Self Clean icon lights up
1. 2:00 working time 2:00
2. 3:00 working time 3:00
3. 3:30 working time 3:00
Self clean mode
Touch self clean
key
Repeatedly touch the self Clean key to select Clean Time
2:00 3:00 3:30 (Default)
Touch delay time Set start time (optional)
Touch start The door lock motor began to turn
The door lock motor has touched latch, indication that the door has
been locked, and the child lock icon on the screen lights up
Heating starts
Ending End
Other situation
When the self-cleaning cycle is nished and the temperature does
not reach the unlock temperature, manually press the Start button
at this time, and the buzzer prompt will be invalid
4. Self clean mode
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• To access the setting function, press the Settings button on the switch panel. There are seven
Settings. You can press the Settings button repeatedly to select the Settings
Touch the Settings once to enter the clock setting. By default, the current time is 12:00. At this time, you
can enter the required time, for example, 11:00, you can touch 1, 1, 0, 0, the original time number first zero,
--:--, and then the number changes from right to left, press the start key to save the current data and
exit, or directly cancel not saving the current data and exit.
Press the Settings button twice. The Interface Displays the default unit to set the temperature unit.
The default unit is Fahrenheit set sound
5. SETTING FUNCTION
SETTING CLOCK:
SETTING TEMP UNIT:
Parameter that
can be set
Touch Settings
repeatedly
Configurable content Default
Clock Touch one Set clock 12:00PM
Temp unit Touch twice Press1:Degree F/C F
Sound Touch three Press1:On/Off On
Calibration Touch four
Press1 to change mode
Then Press3 to increase
Press6 to decrease
00°F (-30°F - 30°F)
Demo mode Touch ve Press1: On/Of Off
12/24 H Touch six Press1: 12 H/24 H 12 H
Sabbath Touch seven Press1: On/Of Off
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Sound is used to control whether or not the buttons sound, but the work tone is always present. Press
the Settings button three times. The current sound status is displayed in the middle of the screen. On
indicates that sound is enabled, and Off indicates that sound is disabled. You can switch by touching
the number key 1. Touch the Start key to confirm exit.
This parameter is set to facilitate users to enter the demonstration mode and perform operations
on the interface in any mode. However, heating components such as the electric heat pipe are not
enabled. The default value is OFF. Press the Settings key 5 times to enter the demo, then press the
number key 1 to switch. Touch the Start key to confirm exit
1. When the oven is on standby, touch the "Start" button and hold for 3 seconds. The control panel is
locked.
2. At this time, only the Start key is effective in the control panel, and other keys are invalid. When other
keys are touched, the child lock icon on the screen blinks and an invalid tone is heard concurrently.
3. When the oven enters the working state, touch the "Start" button and hold it for 3 seconds, the
control panel will be locked, except the "Start" button, other keys are invalid, the child lock icon will
flash when touching other keys, if there is no unlock after 3 seconds, return to the current operating
state, touch the "Start" button and hold it for 3 seconds, the child lock will be released, At the same
time, the child lock symbol on the screen disappears
4. The child lock function is only effective in the interface of standby and mode operation, and not in
other Settings interface
SET SOUND:
SETTING DEMO MODE:
6. CHILD KEY FUNCTION
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7. THE ALARM FUNCTION
8. ERROR ALARM MESSAGE
Abnormal Temperature sensor: Err1
In any state, if the temperature sensor is open or short, the oven will give an alarm and display Err1. In
this case, cancel can be performed
1. Touch the timer button on the numeric keypad to enter the alarm Settings as shown below:
12 hours is the longest alarm setting allowed. Display mode is in (hours: minutes) and (minutes: seconds),
if the setting time is less than 1 hour, then the system shown in the form of (minutes: seconds), if the set
time more than one hour, then the system shown in theform of (hours: minutes). If you need to set the
alarm after 30 minutes, you only need to touch 3 and 0 on the numeric keypad. After setting, you need
to touch the alarm icon key again to confirm, and the alarm starts to count down.
• Touch the number key3
• Touch the number key0
• Touch timer key to be confirmed
After setting the alarm, enter the alarm countdown. In standby state, the alarm clock is on the digital
tube of the screen. In the running state, the alarm time is not displayed, only the alarm symbol is
displayed
At the end of the countdown, the buzzer rings and the alarm symbol blinks with 00:00 at the same time.
At this time, you can touch any key to cancel the alarm. If there is no touch, the alarm will stop after one
minute, and the alarm icon and 00:00 will stop blinking and disappear
2. Alarm cancellation: just touch the alarm setting button.
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NOTE: Any odor that may be detected during this initial use is due to the evaporation of
substances used to protect the oven during storage.
1. Turn the Temperature Control to the highest setting.
2. Turn the Cooking Mode Selection control to a cooking mode.
3. Allow the oven to operate for 30 minutes with the door closed and no food in the cavity.
1. Place bake ware with food on one or both shelves provided with the oven.
2. Press the Oven Mode control for the desired oven function.
3. Use the number keypad to enter the oven temperature.
4. Press START.
• Preheat the oven when using the Bake, Convection Bake and Convection Roast modes.
• Selecting a higher temperature does not shorten the preheat time.
• Preheating is necessary for good results when baking cakes, cookies, pastry and breads.
• Preheating will help to sear roasts and seal in meat juices.
• Place oven racks in their proper position before preheating.
• During preheating, the selected cooking temperature is always displayed.
• A beep will confirm that the oven is preheated and the "PREHEAT" writing will turn off.
4. Turn off the oven, and allow the oven to cool
IMPORTANT: Do not place anything, including dishes, foil and oven trays, on the bottom of the oven
when it is in operation to avoid damaging the enamel.
BEFORE USING THE OVEN
GENERAL
PREHEATING THE OVEN
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OPERATIONAL SUGGESTIONS
TO USE THE TEMPERATURE PROBE:
IMPORTANT:
Always unplug and remove the temperature probe from the oven when removing the food.
NOTE:
For meats, the probe tip should be inserted into the center of the thickest part of the meat. Make sure
that the probe tip is not into the fat or touching bone.
Use an oven mit to remove temperature probe.
Do not touch broil element.
Failure to do so can result in burns.
The temperature probe monitors the internal food temperature, which is frequently used as an
indicator of doneness specially for meats and poultry and turns off oven when the internal food
temperature reaches the programmed temperature. The temperature probe will work with all oven
modes except for the Warm/Proof, Sabbath and Self-Clean modes.
• Use the cooking charts, in this manual, as a guide.
• Do not set pans on the open oven door.
• Use the interior oven lights to view the food through the oven door window rather than opening the
door frequently
1. Insert the probe into the food.
2. Place the food into the oven. Keeping the temperature probe as far away from a heat source as
possible, plug the temperature probe into the oven outlet. Close the oven door.
3. Select the oven mode.
Burn Hazard
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NOTES:
The internal food temperature can be set between 110°F and 200°F (43°C and 93°C). When the set probe
temperature is reached the oven will turn off.
NOTES:
The probe icon will remain lit in the display until the probe is unplugged.
4. Enter the oven temperature by pressing the numbers on the keypad.
5. Press START. The set oven temperature will appear on the display throughout cooking.
6. Enter the desired internal food temperature by pressing the numbers on the keypad, and then press
START.
7. Press CANCEL when finished. Unplug the temperature probe and remove food from the oven
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UTENSILS
HIGH ALTITUDE BAKING
OVEN RACKS
TO REMOVE OVEN RACKS:
• Glass baking dishes absorb heat. Reduce oven temperature 25°F (15°C) when baking in glass.
• Use pans that produce the desired browning. The type of finish of the pan will help determine the
amount of browning that will occur.
− Shiny smooth metal or light non stick/anodized pans reflect heat resulting in lighter, more
delicate browning. Cakes and cookies require this type of utensil.
− Dark, rough or dull pans will absorb heat resulting in a browner, crisper crust. Use this type for
pies.
• Do not cook with the empty boiler pan in the oven, as this could effect cooking performance. Store
the broil pan outside of the oven.
When cooking at high altitude, cooking times may be extended.
Pull rack out to the stop position, raise the front edge, and then lift out.
IMPORTANT:
to avoid permanent damage to the porcelain finish, place food or bake ware on an oven rack. Do not
place food or bake ware directly onto the oven door or oven bottom.
• The oven racks can be placed in any of the six height positions with the oven.
• Position racks before turning on the oven.
• Make sure the oven racks are level.
• Oven racks have a stop to keep them from being unintentionally withdrawn fully
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TO REPLACE OVEN RACKS:
OVEN DOOR
OVEN VENTS
Place oven rack on the wire supports along the sides of the oven. Tilt the front edge up slightly, and
slide rack to the rear until it clears the stop position. Lower the front and slide the rack into the oven.
To avoid oven door glass breakage:
• Do not close the oven door if the racks are not fully inserted into the oven cavity or if bakeware
extends past the front edge of an oven rack.
• Do not set objects on the glass surface of the oven door.
• Do not hit glass surfaces with bake wear or other objects.
• Do not wipe down glass surfaces until the oven has completely cooled
Blocking or covering the oven vents will cause poor air circulation affecting, cooking cleaning and
cooling results.
• Both the upper and lower oven vent(s) allow fresh air to enter the cooling system.
• The lower oven vent also allows hot air to be expelled from the cooling system. Do not wipe down
glass surfaces until the oven has completely cooled
COMPONENT COOLING FAN
Activates during any cooking or self-cleaning mode to cool inner components and outer door
surfaces. This air is exhausted through the vent located above the oven door. it continues to run until
components have cooled sufficiently. The cooling fan operates at double speed (or RPM’s) in self-
clean and whenever the internal components temperature becomes high.
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OVEN CONDENSATION AND TEMPERATURE
OVEN TEMPERATURE CONTROL
• It is normal for a certain amount of moisture to evaporate from the food during any cooking process.
The amount depends on the moisture content of the food.
• The moisture may condense on any surface cooler than the inside of the oven, such as the control
panel.
• Your new oven has an electronic temperature sensor to help maintain an accurate temperature.
Your previous oven may have had a mechanical thermostat that drifted gradually over time to a
higher temperature. It is normal that you may need to adjust your favorite recipes when you cooking
in a new oven.
This oven provide accurate tempratures how ever it may cook faster or slower than your previous oven,
so the temprature calibration can be adjusted . It can be adjusted by digrees fahrenheit or celcius.
A minus sign means the oven will be cooler by the displayed amount. The absence of
a minus sign means the oven will be warmer by the displayed amount.
To Adjust Oven Temperature Calibration:
• Press SETTINGS. The various Options will appear in the display.
• Press number 9 on the keypad. “CALIBRATION” “PRESS 3 TO INCREASE/PRESS
• 6 TO DECREASE” will scroll across the display.
• Press number 3 on the keypad to increase or number 6 to decrease the
• tempraturer in (50F) (30C) increments. The adjustment can be set between 300F (18°C) and -30°F
(-18°C).
• Press SETTINGS to save the adjustment, and then exit the temprature calibration menu
ADJUSTMENT F
0
(ADJUSTMENT °C) COOKS FOOD
10°F (6°C) a little more
20°F (12°C) moderately more
30°F (17°C) much more
-10°F (-6°C) a little less
-20°F (-12°C) moderately less
-30°F (-17°C) much less
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OVEN MODES
BAKE
BROIL
The illustrations show the heating elements and fans used for each oven mode.
Baking is cooking with heated air. Both upper and lower elements in the
oven are used to heat the air but no fan is used to circulate the heat.
Follow the recipe or convenience food directions for baking
temperature, time and rack position. Baking time will vary with the
temperature of ingredients and the size, shape and finish of the
bakewar.
1. Press BAKE to select the bake mode. “BAKE” will appear in the display
and 350°F (177°C) will be display.
2. Press START, if you wish to cook at 350°F (177°C).OR Enter the desired
temperature by pressing the number keypad, and then press START.
The temperature can be set from 170°F (77°C) to 500°F (260°C).
Broiling uses direct radiant heat to cook food. The lower the
temperature, the slower the cooking. Thicker cuts and unevenly shaped
pieces of meat, fish and poultry may cook better at lower broiling
temperatures.
NOTE: The temperature can be changed at any time during cooking. Press CANCEL to clear the settings.
Select oven mode, then enter the desired temperature by pressing the number keypad, and then press
START.
After selecting an Oven Mode and Temperature, you have the option to set a Cook Time and Start Time
before pressing START. See “Cook Time” and “Start Time.”
3. Press CANCEL when finished baking and remove food from the oven
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TO BROIL:
• For best result, use a broiler pan and rack. It is designed to drain juices and help avoid spatter and
smoke.
• For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with
aluminum foil for easier cleaning.
• Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid curling.
• Select HI/550°F (288°C) broil for most broiling. Select LO/450°F (232°C) broil for low temperature
broiling of longer cooking foods such as poultry to avoid over browning.
• Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid
the losing juices. Very thin cuts of fish, poultry or meat may not need to be turned
• Place the food on the rack in the broiler pan and place pan in the oven. Close the oven door.
• Press BROIŁ for the desired modę. “BROIŁ” and “Set temp or Press START” will appear in the display,
and “550ºF” (288ºC) will be displayed.
• Press START, if you wish to broil at 550°F (288°C). OR Enter the desired temperature by pressing the
number keypad, and then press START. The temperature can be set from 450°F (232°C) to 550°F
(288°C).
• “BROIL” will appear in the display after Start is pressed.
NOTES: Preheating is not necessary.
NOTES:
• The broil temperature can be changed at any time during cooking. Press CANCEL to clear the settings.
Select oven mode, then enter the desired temperature by pressing the number keypad, and then
press START.
• After selecting an Oven Mode and Temperature, you have the option to set a Cook Time and Start
Time before pressing START. See “Cook Time” and “Start Time.”
• Press CANCEL when finished broiling, and remove food from the oven
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Food Poisoning
Hazard
WARM (LOWER OVEN)
Do not let food sit in oven more than one hour before or after cooking.
Doing so can result in food poisoning or sickness.
• The Warm mode keeps hot, cooked foods at serving temperature.
1. Press WARM keypad. “WARM” and “Set Temp or Press START” and
170°F (78°C) will be
2. Use the number keypad to enter the desired temperature. The
temperature can be set from 140°F (60°C) to 210°F (99°C).
3. Press START. “WARM” and the set temperature will appear in the
display.
4. Place food in the oven and close the door.
• Press cancel when finished broiling, and remove food from the
oven
TO CANCEL WARM FEATURE:
• Press CANCEL. Remove food from oven.
IMPORTANT:
Food must be at serving temperature before placing it in the warmed oven. Food may be held up to 1
hour, however breads and cassreols may become too dry if left in the oven during the warm function. For
best results cover foods.
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Food Poisoning
Hazard
Do not let food sit in oven more than one hour before or after cooking.
Doing so can result in food poisoning or sickness.
PROOF (UPPER OVEN)
• The Proof mode prepares dough for baking by activating the yeast. Follow the recipe directions as a
guide.
1. Before proofing place the dough in a lightly greed
bowl and cover loosely with wax paper coated with
shortaning. place on second rack from the bottom and
close the oven door.
2. Press PROOF. “PROOF” and “Set Temp or Press START,” and
100°F (38°C) will be displayed. Press START. “WARM” and
the set temperature will appear in the display.
3. Use the number keypad to enter the desired
temperature. The temperature can be set from 80
0
F
(27
0
C) to 120
0
F (49
0
C)
• Press START
• Let the dough rise until nearly doubled in size, checking
after 20-25 minutes. Proofing time may vary depending
on dough type the quantity.
• Press CANCEL. Remove food from oven.
• Before second proofing, Shape the dough, Place it in
baking pans and cover loosley with plastic wrap, coated
with cooking spray. Follow the same placement and
control steps above. Before baking, remove the plastic
wrap.
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Rangaire: Installation Manual
CONVECTION (UPPER OVEN ONLY)
CONVECTION FAN
ADVANTAGES OF CONVECTION COOKING
During convection cooking, the fan provides hot air circulation throughout the oven. The movement
of heated air around the food can help to speed up cooking by penetrating the cooler outer surfaces.
In Convection mode, the ring element, bake and broil elements, and the fan operate to heat the oven
cavity. If the oven door is opened during convection cooking or preheating the fan turns off immediate
and elements will turn off after 30 seconds.Once the door is closed the element will turn back on.
The convection fan operates during any convection mode. When the oven is operating in convection
mode, the fan will turn off automatically when the door is opened. The convection fan always runs
during the preheat time.
• Saves time and energy.
• Even baking, browning and crisping are achieved
• During roasting, Juices and flavors are sealed in while the exterior is crisp.
• Yeast breads are lighter, more evenly textured, more golden and crustier.
• Air leavened foods such as cream puffs, souffles and merigues are higher and lighter.
• Baking on multiple racks at the same time with even results is possible.
• Prepare whole meals at once with no flavor transfer.
• Dehydrates herbs, fruits and vegetables.
• Requires no specialized bakeware.
• Convection broiling allows for extraordinary grilling with thicker cuts of food
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Rangaire: Installation Manual
CONVECTION BAKE
CONVECTION BROIL
TO SET CONVECTION BAKE:
Use Convection bake for single or multiple rack baking. When
convection baking, reduce your recipe baking temperature by
25°F (15°C).
1. When convection broiling, enter your normal broiling temperature. The oven door
must be closed when using Convection Broil.
2. It is not necessary to preheat the oven for Convection Broil.
3. Place the food in the oven and close the oven door.
4. Press CONVECTION once. “Convection and “Press 1-3 To Choose” will be displayed.
5. Press 2. CONVECT BROIL on the menu screen. “Set Temp or Press Start” and 450°F
(232°C) will be displayed.
6. Press START, if you wish to broil at 450°F (232°C).or Enter the desired temperature
by pressing the number keypad, and then press Enter the desired temperature by
pressing the number keypad, and then press.
NOTE: After selecting an Oven Mode and Temperature, you have the option to set a Cook Time and
Start Time before pressing START. See “Cook Time” and “Start Time.
NOTE: After selecting an Oven Mode and Temperature, you have the option to set a Cook Time and
Start Time before pressing START. See “Cook Time” and “Start Time.”
1. Press CONVECTION once. “Convection” and “Press 1-3 To Choose” will appear in the display.
2. Press 1. CONVECT BAKE on the menu screen. “Set Temp or Press START” and 325°F (162°C) will be
displayed.
3. Press START If you wish to convection bake at 325°F (162°C) or Enter the desired temprature by
pressing the number keypad and then press START. The temprature can be set from 1700F (770c)
5000F (2600c)
4. The oven will begin preheating once Start is pressed. A tone will sound when the oven is at the set
temperature.
5. Place the food in the oven and close the oven door when preheat is complete
6. Press CANCEL. Remove food from oven.
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Rangaire: Installation Manual
1. “Convect Broil” will be displayed, once Start is pressed.
2. Press CANCEL. Remove food from the oven.
When Convection roasting, enter your normal roasting temperature. The
roasting time should be 15-30% less than in conventional cooking. It is not
necessary to preheat the oven for convection roast.
• Place the food in the oven and close the oven door
• Press CONVECTION once. “Convection” and “Press 1-3 To Choose” will be
displayed.
• Press 3. CONVECT ROAST on the menu screen. “Set Temp or Press Start”,
and 325°F (163°C) will be displayed.
• Press START, if you wish to convection roast at 325°F (163°C) or Press
START If you wish to convection bake at 325°F (162°C) or Enter the desired
temprature by pressing the number keypad and then press START. The
temprature can be set from 1700F (770c)
5000F (2600c)
CONVECTION (UPPER OVEN ONLY)
CONVECTION ROAST
NOTE: After selecting an Oven Mode and Temperature, you have the option to set a Cook Time and
Start Time before pressing START. See “Cook Time” and “Start Time.”
• Place the food in the oven and close the oven door when preheat is complete
• Press CANCEL. Remove food from oven.
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Rangaire: Installation Manual
BAKE TIPS
• For best results, bake food on a single rack with at least 1" - 1 ½" (2,5 - 3cm) space between utensils
and oven walls.
• Use one rack when selecting the bake mode.
• Check for doneness at the minimum time.
• Use metal bake ware (with or without a non stick finish),heatproof glass, glass ceramic, pottery or
other utensils suitable for the oven.
• When using heatproof glass, reduce temperature by 25°F (15°C) from recommended temperature.
• Use baking sheets with or without sides or jelly roll pans.
• Dark metal pans or nonstick coatings will cook faster with more browning.
• Insulated bake ware will slightly lengthen the cooking time for most foods.
• Do not use aluminum foil or disposable aluminum trays to line any part of the oven. Foil is an
excellent heat insulator and heat will be trapped beneath it. This will alter the cooking performance
and can damage the finish of the oven.
• Avoid using the opened door as a shelf to place pans.
• See Troubleshooting for tips to Solving Baking and Roasting Problems.
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FOOD ITEM RACK POSITION
TEMP. °F (°C)
(PREHEATED OVEN)
TIME (MIN)
Cake
Cupcakes 2 350 (175) 19-22
Bundt Cake 1 350 (175) 40-45
Angel Food 1 350 (175) 35-39
Pie
2 crust, fresh, 9" 2 375-400 (190-205) 45-50
2 crust, frozen fruit, 9" 2 375 (190) 68-78
Cookies
Sugar 2 350-375 (175-190) 8-10
Chocolate Chip 2 350-375 (175-190) 8-13
Brownies 2 350 (175) 29-36
Breads
Yeast bread loaf, 9x5 2 375 (190) 18-22
Yeast rolls 2 375-400 (190-205) 12-15
Biscuits 2 375-400 (190-205) 7-9
Muffins 2 425 (220) 15-19
Pizza
Frozen 2 400-450 (205-235) 23-26
Fresh 2 475 (246) 15-18
BAKE CHART
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Rangaire: Installation Manual
CONVECTION BAKE TIPS
Reduce recipe baking temperatures by 25°F (15°C).
• For best results, foods should be cooked uncovered, in low-sided pans to take advantage of the
forced air circulation. Use shiny aluminum pans for best results unless otherwise specified.
• Heatproof glass or ceramic can be used. Reduce temperature by another 25°F (15°C) when using
heatproof glass dishes for a total reduction of 50°F (30°C).
• Dark metal pans may be used. Note that food may brown faster when using dark metal bake ware.
• The number of racks used is determined by the height of the food to be cooked.
• Baked items, for the most part, cook extremely well in convection. Don’t try to convert recipes such as
custards, quiches, pumpkin pie , or cheesecakes, which do not benefit from the convection-hearting
process. Use the regular Bake mode for these foods.
• Multiple rack cooking for oven meals is done on rack positions
1, 2, 3 , 4 and 5. All five racks can be used for cookies, biscuits and
appetizers.
• 2 Rack baking: Use positions 1 and 3.
• When baking four cake layers at the same time, stagger
pans so that one pan is not directly above another. For
best results, place cakes on front of upper rack and
back of lower rack (See graphic at right). Allow 1" - 1 ½"
(2,5 - 3 cm) air space around pans.
• Converting your own recipe can be easy. Choose a recipe
that will work well in convection.
• Reduce the temperature and cooking time if necessary. It
may take some trial and error to achieve a perfect result.
Keep track of your technique for the next time you want to
prepare the recipe using convection.
• See Troubleshooting for tips to Solving Baking and Roasting
Problems.
4
6
5
3
2
1
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FOODS RECOMMENDED FOR CONVECTION BAKE MODE:
Appetizers, Biscuits, Coffee Cakes
Cookies (2 to 4 racks), Yeast Breads
Cream Puffs, Popovers
Casseroles and One-Dish Entrees
Oven Meals (rack positions 1, 2, 3)
Air Leavened Foods (Souffles, Meringue, Meringue - Topped Desserts, Angel Food Cakes, Chiffon Cakes)
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Rangaire: Installation Manual
CONVECTION BAKE CHART
Reduce standard recipe temperature by 25 ºF (15 °C) for Convection Bake. Temperatures have been
reduced in this chart.
FOOD ITEM RACK POSITION
TEMP. °F (°C)
(PREHEATED OVEN)
TIME (MIN)
Cake
Cupcakes 2 325 (160) 20-22
Bundt Cake 1 325 (160) 43-50
Angel Food 1 325 (160) 43-47
Pie
2 crust, fresh, 9" 2 350-400 (175-205) 40-52
2 crust, frozen fruit, 9" 2 350 (175) 68-78
Cookies
Sugar 2 325-350 (160-175) 9-12
Chocolate Chip 2 325-350 (160-175) 8-13
Brownies 2 325 (160) 29-36
Breads
Yeast bread loaf, 9x5 2 350 (175) 18-22
Yeast rolls 2 350-375 (175-190) 12-15
Biscuits 2 375 (190) 8-10
Muffins 2 400 (205) 17-21
Pizza
Frozen 2 375-425 (190-220) 23-26
Fresh 2 450 (232) 15-18
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• Do not preheat for Convection Roast.
• Roast in a low-sided, uncovered pan.
• When roasting whole chickens or turkey, tuck wings behind back and loosely tie legs with kitchen
string.
• Use the 2-piece broil pan for roasting uncovered.
• Use the probe or a meat thermometer to determine the internal doneness on “END” temperature (see
cooking chart).
• Double-check the internal temperature of meat or poultry by inserting meat thermometer into
another position.
• Large birds may also need to be covered with foil (and pan roasted) during a portion of the roasting
time to prevent over-browning.
• The minimum, safe temperature for stuffing in poultry is 165
0
F (75
0
C)
• After removing the item from the oven, cover loosely with foil for 10 to 15 minutes before carving if
necessary to increase the final foodstuff temperature by 5
0
to 10
0
F (3
0
to 6
0
C)
CONVECTION ROAST TIPS
Use an oven mitt to remove temperature probe.
Do not touch broil element.
Failure to do so can result in burns.
Burn Hazard
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INSTRUCTIONS
CONVECTION ROAST CHART
MEATS
WEIGHT
(lb)
OVEN TEMP. °F
(°C)
RACK
POSITION
TIME
(min. per lb)
INTERNAL TEMP. °F (°C)
Beef
Rib Roast 4-6 325 (160) 2
16-20
18-22
145 (63) medium rare
160 (71) medium
Rib Eye Roast,
(boneless)
4-6 325 (160) 2
16-20
18-22
145 (63) medium rare
160 (71) medium
Rump, Eye, Tip,
Sirloin(boneless)
3-6 325 (160) 2
16-20
18-22
145 (63) medium rare
160 (71) medium
Tenderloin Roast 2-3 400 (205) 2 15-20 145 (63) medium rare
Pork
Loin Roast
(boneless or bonein)
5-8 350 (175 2 16-20 160 (71) medium
Shoulder 3-6 350 (175) 2 20-25 160 (71) medium
Poultry
Chicken whole 3-4 375 (190) 2 18-21 180 (82)
Turkey, not stuffed 12-15 325 (160) 1 10-14 180 (82)
Turkey, not stuffed 16-20 325 (160) 1 9-11 180 (82)
Turkey, not stuffed 21-25 325 (160) 1 6-10 180 (82)
Turkey Breast 3-8 325 (160) 1 15-20 170 (77)
Comish Hen 1-1 ½ 350 (175) 2 45-75 total 180 (82)
Lamb
Half Leg 3-4 325 (160) 2
22-27
28-33
160 (71) medium
170 (77) well
Whole Leg 6-8 325 (160) 1
22-27
28-33
160 (71) medium
170 (77) well
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Rangaire: Installation Manual
• Place rack in the required position needed before turning on the oven.
• Use Convection Broil mode with the oven door closed.
• Do not preheat oven
• Use the 2-piece broil pan.
• Turn meats once halfway through the cooking time (see convection broil chart).
CONVECTION BROIL TIPS
CONVECTION BROIL CHART
FOOD AND THICKNESS
RACK
POSITION
BROIL
SETTING°F (°C)
INTERNAL
TEMP. °F (°C)
TIME SIDE 1
(MIN.)*
TIME SIDE 2
(MIN.)*
Beef
Steak (1½" or more)
Medium rare 4 450 (235) 145 (65) 9-12 8-10
Medium 4 450 (235) 160 (71) 11-13 10-12
Well 4 170 (77) 170 (77) 18-20 16-17
Hamburgers (more than 1")
Medium 4 160 (71) 160 (71) 8-11 5-7
Well 4 170 (77) 170 (77) 11-13 8-10
Poultry
Chicken Quarters 4 450 (235) 180 (82) 16-20 16-20
Chicken Halves 3 450 (235) 180 (82) 20-25 20-25
Chicken Breasts 4 450 (235) 170 (77) 20-25 20-25
Pork
Pork Chops (1¼" or more) 4 450 (235) 160 (71) 12-14 11-13
Sausage - fresh 4 450 (235) 160 (71) 4-6 3-5
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DEHYDRATE TIPS
• The circulating heated air at a lower temperature slowly removes the moisture for food preservation.
• Oven temperature for dehydrating is between 120ºF (50ºC) to 160ºF (70ºC).
• Multiple racks can be used simultaneously.
• Some foods require as much as 14-15 hours of time to fully dehydrate.
• Consult a food preservation book for specific times and the handling of various foods.
• Dehydrating is suitable for a variety of fruits, vegetables, herbs and meat strips.
• Drying screens can be purchased at specialty kitchen shops.
• By using paper towels, some food moisture can be absorbed before dehydrating begins (such as
with sliced tomatoes)
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Rangaire: Installation Manual
DEHYDRATE CHART
FOOD PREPARATION
APPROXIMATE
DRYING TIME* (hrs)
TEST FOR DONENESS
Fruit
Apples
Dipped in ¼ cup lemon juice and 2
cups water, ¼ slices
11-15 Slightly pliable
Bananas
Dipped in ¼ cup lemon juice and 2
cups water, ¼ slices
11-15 Slightly pliable
Cherries
Wash and towel dry. For fresh
cherries, remove pits
10-15 Pliable, leathery, chewy
Oranges Peels and
slices
¼ slices of orange part of skin thinly
peeled from oranges
Peels 2-4
Slices: 12-16
Orange peel: dry and
brittle Orange slices: skins
are dry and brittle, fruit is
slightly moist
Pineapple rings Towel dried
Canned: 9-13
Fresh: 8-12
Soft and pliable
Strawberries
Wash and towel dry. Sliced ½" thick,
skin (outside) down on rack
12-17 Dry, brittle
Vegetable
Peppers
Wash and towel dry. Remove
membrane of pepper, coarsely
chopped about 1" pieces
16-20
Leathery with no moisture
inside
Mushrooms
Wash and towel dry. Cut of stem
end. Cut into ½" slices
7-12 Tough and leathery, dry
Tomatoes
Wash and towel dry. Cut this slices,
½" thick dry well
16-23 Dry, brick red color
Herbs
Oregano, sage
parsley and thyme,
and fennel
Rinse and dry with paper towel
Dry at 120°F
(60°C) 3-5 hrs
Crisp and brittle
Basil
Place basil leaves 3 to 4" from
top. Spray with water, shake off
moisture and pat dry
Dry at 120°F
(60°C) 3-5 hrs
Crisp and brittle
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Rangaire: Installation Manual
• Place rack in the required position needed before turning on the oven.
• Use Broil mode with the oven door closed.
• Preheat oven for 5 minutes before use.
• Use the 2-piece broil pan.
• Turn meats once halfway through the cooking time (see convection broil chart).
BROIL TIPS
BROIL CHART
FOOD AND THICKNESS
RACK
POSITION
BROIL
SETTING°F (°C)
INTERNAL
TEMP. °F (°C)
TIME SIDE 1
(MIN.)*
TIME SIDE 2
(MIN.)*
Beef
Steak (¾"-1)
Medium rare 5 5 145 (65) 5-7 4-6
Medium 5 5 160 (71) 6-8 5-7
Well 5 5 170 (77) 8-10 7-9
Hamburgers (¾"-1")
Medium 4 5 160 (71) 8-11 6-9
Well 4 5 170 (77) 10-13 8-10
Poultry
Chicken Quarters 4 4 170 (77) 10-12 8-10
Thigh (very well done 4 3 180 (82) 28-30 13-15
Pork
Pork Chops (1") 5 5 160 (71) 7-9 5-7
Sausage - fresh 5 5 160 (71) 5-7 3-5
Ham Slice (½") 5 5 160 (71) 4-6 3-5
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Rangaire: Installation Manual
BROIL CHART
FOOD AND THICKNESS
RACK
POSITION
BROIL
SETTING°F
(°C)
INTERNAL TEMP.
°F (°C)
TIME SIDE 1
(MIN.)*
TIME SIDE 2
(MIN.)*
Seafood
Fish Filets, 1" Buttered 4 4
Cook until
opaque @flakes
easily with fork
10-14 Do not turn
Lam
Chops (1")
Medium Rare 5 5 145 (63) 5-7 4-6
Medium 5 5 160 (71) 6-8 4-6
Well 5 5 170 (77) 7-9 5-7
Bread
Garlic Bread, 1" slices 4 5 2-2,30
Garlic Bread, 1" slices 3 5 4-6
* Broiling and convection broiling times are approximate and may vary slightly. Cooking times are
indicative and also depend on the thickness and the starting temperature of the meat before cooking
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FOOD SERVICE TEMPERATURE GUIDELINES FROM FSIS
(USDA FOOD SAFETY & INSPECTION SERVICE)
140°F (60°C) Ham, precooked ( to Reheat)
165°F
(74°C)
Stuffing (cookers alone or in bird)
145°F (63°C)
Fresh beef, Veal, Lamb (medium
rare)
Leftovers & Casseroles
Well
Ground Meat & Meat mixtures (Beef,
Pork, Veal Lamb)
170°F
(77°C)
Fresh beef, Veal, Lamb (well done)
Medium Fresh beef, Veal, Lamb (medium Poultry breast
Medium Fresh Pork (medium) Fresh Pork (well done)
Well Fresh Ham (raw) 5 Chicken and Turkey (Whole)
Well Egg Dishes 5 Poultry (thighs and wings)
Well
Ground Meat & Meat mixtures
(Turkey, Chicken)
5
Duck and Goose
NOTE
Eggs (alone, not used in a recipe) - cook until yolk white are firm
On models without a temperature probe, use a meat thermometer to determine whether meat, poultry
and fish are cooked to the desired degree of doneness. The internal temperature, not appearance,
should be used to determine doneness.
Meat Thermometer
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Rangaire: Installation Manual
GENERAL CLEANING
IMPORTANT
• Before Cleaning, make sure all controls are off and the oven is cool. Always follow the instructions
printed on the label of the cleaning products.
USING THE CLEANING CHART
1. Locate the number of the part to be cleaned in the following illustration.
2. Find the part name in the chart.
• Use the cleaning method in the left column if the oven is black or white.
• Use the cleaning method in the right column if the oven is stainless steel.
3. Match the letter with the cleaning method on following chart.
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Rangaire: Installation Manual
PART CLEANING METHOD PART CLEANING METHOD
BLACK
& WHITE
OVEN
STAINLESS
STEEL OVEN
BLACK
& WHITE
OVEN
STAINLESS
STEEL OVEN
1 Door Frame E E 10 Mesh Gasket B B
2
Interior Door
Windows
F F 11 Interior Oven Door E E
3
Removable Oven
Racks
A or E A or E 12 Door Handle D D
4 Side Trim D D 13 Door Cooling Vent E E
5
Control Panel
Trim
C C 14 Door Front C & D G
6 Control Panel C C 15 Oven Trim D D
7
Oven Cooling
Vents
D D 16 End Caps D D
8
Oven Front
Frame
E E 17 Broil Pan Rack E E
9 Oven cavity E E 18 Broil pan Bottom E E
The entire oven can be safely cleaned with a soapy sponge, rinsed and dried. If stubborn soil remains,
follow the recommended cleaning methods below.
• Always use the mildest cleaner that will do the job.
• Rub metal finishes in the direction of the grain.
• Use clean, soft cloths, sponges or paper towels.
• Rinse thoroughly with a minimum of water so it does not drip into door slots.
• Dry to avoid water marks.
Meat Thermometer
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Rangaire: Installation Manual
The cleaners listed below indicate types of products to use and are not being endorsed. Use all products
according to package directions
Part Cleaning Method
A Chrome Plated
Wash with hot, sudsy water. Rinse thoroughly and dry. Alternatively, gently
rub with Soft Scrub®, Bon-Ami®, Comet®, Brillo®, or S.O.S.® pads as directed.
Easy off®or Dow® Oven Cleaners (cold oven formula) can be used, but may
cause darkening and discoloration.
Racks may be cleaned in the oven during the Self-Cleaning mode. However,
chromed racks will lose their shiny finish and permanently change to a
metallic gray.
B Fiberglass Knit DO NOT HAND CLEAN GASKET
C Glass
Spray Windex® or Glass Plus® on to a cloth first, then wipe to clean. Use
Fantastik® or Formula 409® to remove grease spatters.
D Painted
Clean with hot sudsy water or apply Fantastik® or Formula 409® first to
a clean sponge or paper towel and wipe clean. Avoid using powdered
cleansers and steel wool pads.
E Porcelain
Immediately wipe up acidic spills like fruite juice, milk and tomatoes with a
dry towel. Do not use a moistened sponge/towel on hot porcelain. When cool,
clean with hot sudsy water or apply Bon-Ami or Soft Scrub to a damp sponge.
Rinse and dry. For Stubborn stains, gently use Brillo or S.O.S. pads. It is normal
for porcelain to craze fine lines with age due to exposure from heart and food
soil.
F Reflective Glass
Clean with hot sudsy water and sponge or plastic scrubber. Rub stubborn
stains with vinegar, Windex®, ammonia or Bon-Ami® DO NOT USE HARSH
ABRASIVES.
G Stainless
Always wipe or rub with grain. Clean with a soapy sponge then rinse and
dry. Or, wipe with Fantastik® or Formula 409® sprayed onto a paper towel.
Protect and polish with Stainless Steel Magic® and a soft cloth. Remove water
spots with a cloth dampened with white vinegar. Use Zud®, Cameo®, Bar
Keeper’s Friend® or Revere-Ware Stainless Steel Cleaner®, to remove heat
discoloration.
H Probe (if present) Clean probe by hand with detergent and hot water.
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Rangaire: Installation Manual
This oven features a self-cleaning function that eliminates the need to manually scrub the oven interior.
During self-cleaning, the oven uses very high temperatures, burning soil to a powdery ash.
• Only one oven at a time can be set to Self-Clean.
• It is common to see smoke and /or an occasional flam-up during the self-clean cycle, depending on
the content and amount of soil remaining in the over. If a flame persists, turn off the oven and allow it
to cool before opening the door to wipe up the excessive food soil.
• The door latch is automatically activated after selecting the Self-Clean cycle. “AUTO LOCK” will
appear in the display. This ensures that the oven door cannot be opened while the oven interior is at
clean temperatures.
• The oven light does not operate during Clean mode.
• During Self-Clean, the kitchen should be well ventilated to help eliminate odors associated with Self-
Clean. Odors will lessen with use.
• The oven is preset for a 2.5 hour clean cycle;however, the time can be changes. Suggested clean
times are 2 hours for light soil and between 3.0 hours and 3.5 hours for average to heavy soil.
• Clean mode stops automatically at the end of the set cleaning time.
• When the oven heat drops to a safe temperature
Do not touch the oven during the Self-Cleaning cycle.
Keep children away from oven during Self-Cleaning cycle.
Failure to do so can result in burns.
IMPORTANT
The health of some birds is extremely sensitive to the fumes given off during the Self-Cleaning cycle.
Exposure to the fumes may result in death to certain birds. Always move birds to another closed and well-
ventilated room.
Burn Hazard
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Rangaire: Installation Manual
BEFORE SELF-CLEANING
1. Remove all utensils and bakeware.
2. Remove non-porcelain oven racks. If chromed racks are left in the oven during the self-clean cycle,
they will permanently lose the shiny finish and change to a dull dark finish. See Oven Cleaning Chart
for proper care.
3. Wipe up any soft soil spills and grease with paper towels. Excess grease will cause flames and smoke
inside the oven during self-cleaning.
4. Be sure oven interior lights are turnes off and the light bulbs and lens covers are in place.
5. Some areas of the oven such as the oven door edge, oven door window, oven front frame and up
to 1½" (2-3 cm) inside the frame do not get hot enough during the cleaning cycle for soil to turns
away and must be cleaned by hand BEFORE the cycle begins. Clean using a soapy sponge or plastic
scrubber and a solution of detergent and hot water. Rinse and dry all areas thoroughly.
NOTE
Do not tub the Oven door gasket.
Hand clean frame
and area outside
gasket
DO NOT
clean gasket
Hand clean door
area outside gasket
Hand clean 1" (2cm)
from rack guides to
front of oven cavity
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Rangaire: Installation Manual
SELF-CLEAN CYCLE
To Self-Clean:
1. Close the oven door.
2. Press SELF CLEAN. “Press 1 for Upper Oven” will appear in the upper oven text area of the display and
“Press 2 for Lower Oven” will appear in the lower oven text area of the display.
3. Press “1” or “2” on the number keypad to select the desired oven. “REMOVE RACKS” will scroll in the
selected oven text area of the display.
4. “2:00 3:00 3:30” will appear in the display.
5. Use the number keypad to select the clean level.
6. If you want to delay the start of the self-cleaning cycle, press DELAY START, and then set a time, by
pressing the number keypad.
7. Press START After the door is locked, “SELF CLEAN” will scroll in the selected text area until the clean
cycle is the finished.
When the Self-clean Cycle Ends:
“COMPLETE” appears in the display and the oven door unlocks.
8. Once the oven has completely cooled, remove ash with a damp cloth.
NOTE
Only one oven can use the Self-Clean cycle at a time, and a 24-hour wait is recommended before
starting the next Self-Clean cycle.
NOTE
To avoid breaking the glass, do not apply a cool, damp cloth to the inner door glass before it has cooled
completely.
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Rangaire: Installation Manual
OVEN DOOR REMOVAL
For normal oven use, there is no need to remove the oven door. However, should it become necessary to
remove the door, follow the instructions in this section
To Remove the Oven Door:
1. Open the door completely.
2. Flip up the hinge latch on each side.
3. Holding the door firmly, close the oven door completely.
4. Grasping both sides, lift up on the oven door while pushing it closed, and then pull it away from the
door frame.
5. Place the door in a protected location.
IMPORTANT
• Make sure oven is cool and that power to the oven has been turned off before removing the door.
• The oven door is heavy and fragile, and the door front is glass. To avoid oven door glass breakage, use
both hands, and grasp only the sides of the oven door to remove. Do not grasp the handle.
• Be sure both levers are securely in place before removing the door.
• Do not force door open or closed.
a
a
a
Hinge Bracket
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To Replace the Oven Door:
1. Insert the upper arms of both hinges into the slots. The recesses must hook on the lips.
2. Open the oven door. NOTE: You should hear a “click” sound when the door is correctly in place.
3. Move the hinge latch on each side back into the locked position.
4. Open and close the door to test that it operates freely. If it does not, repeat the door removal and
replacement process.
5. Close and open the door slowly to assure that it is correctly and securely in place.
a
b
c
d
a
Upper Arm
b
Recess
c
Slots
d
Lip
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The oven light is a standard 25 watt (G9) appliance bulb.
Make sure the oven and lights are cool and power to the oven has been
turned off before replacing the light bulb(s).
The lenses must be in place when using the oven. The lenses serve to protect
the light bulb from breaking.
The lenses are made of glass. Handle carefully to avoid breakage.
Failure to do so could result in death, electric shock, cuts or burns.
IMPORTANT
:Before replacing the bulb, make sure the oven is cool and the controls are turned off.
1. Disconnect power at the main power supply (fuse or circuit breaker box).
2. Remove the bulb cover by pulling it out of the opening.
3. Remove the burned out bulb from the socket .
ELECTRICAL SHOCK
HAZARD
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NOTE
To avoid damage to or decreasing the life of the new bulb, do not touch the bulb with bare fingers.
Wearcotton gloves or use a tissue when replacing the light bulb.
1. Replace the bulb, and then replace the bulb cover.
2. Reconnect power at the main power supply (fuse or breaker box)..
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BAKING AND ROASTING
With either Bake or Convection Bake and Convection Roast poor results can occur for many reasons other
than a malfunction of the oven. Check the chart below for causes of the most common problems. Since
the size, shape and material of baking utensils directly affect the baking results, the best solution may
be to replace old baking utensils that have darkened and warped with age and use. Check the Baking
Charts for the correct rack position and baking time.
Part Cleaning Method
Food browns unevenly
• Oven not preheated
• Aluminum foil on oven rack or oven bottom
• Baking utensil too large for recipe
• Pans touching each other or oven walls
Food too brown on bottom
• Oven not preheated
• Using glass, dull or darkened metal pans
• Incorrect rack position
• Pans touching each other or oven walls
Food is dry or has shrunk
excessively
• Oven temperature too high
• Baking time too long
• Oven door opened frequently
• Pan size too large
Food is baking or roasting
too slowly
• Oven temperature too low
• Oven not preheated
• Oven door opened frequently
• Tightly sealed with aluminum foil
• Pan size too small
Cakes pale, flat and may
not be done inside
• Baking time not long enough
• Using shiny steel pans
• Incorrect rack position
• Over temperature is too low
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Rangaire: Installation Manual
Part Cleaning Method
Cakes high in middle with
crack on top
• Oven temperature too high
• Baking time too long
• Pans touching each other or oven walls
• Incorrect rack position
• Pan size too small
Piecrust edges too brown
• Oven temperature too high
• Edges of crust too thin
OPERATION
PROBLEM POSSIBLE CAUSE SOLUTION
F03 or F04 Error appears in
the display window.
A problem with latch
mechanism occurred.
Turn off power at the main power supply (fuse
or breaker box), wait a few seconds and turn
it back on again. The oven should run a latch
auto–test. If condition persists, note the code
number and call an authorized service center.
Other F_ Error appears in
the display window.
Turn off power at the main power supply (fuse
or breaker box), wait a few seconds and turn
it back on again. If condition persists, note the
code number and call an authorized service
center.
The oven display does not
illuminate.
Turn off power at the main power supply (fuse or
breaker box). Turn breaker back on. If condition
persists, call an authorized service center.
Cooling fan continues to run
after oven is turned off.
The oven components
have not cooled
sufficiently.
The fan turns off automatically when the
electronic components have cooled sufficiently.
Oven door is locked and
will not release, even after
cooling.
Turn the oven off at the circuit breaker and wait
a few seconds. Turn breaker back on. The oven
should reset itself and will be operable.
Oven is not heating.
No power going to the
oven.
Turn on power at the main power supply (fuse or
circuit breaker box). If condition persists, call an
authorized service center.
Oven Mode or
Temperature not selected.
Turn control knobs to select the oven modeand
temperature.
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PROBLEM POSSIBLE CAUSE SOLUTION
Oven is not cooking evenly
Oven rack is not in correct
position.
Refer to cook charts for recommended rack
position.
Oven rack is not in correct
position.
Always reduce recipe temperature by 25°F (15
°C) when baking with Convention Bake mode
Oven light is not working
properly
Light bulb is loose or
burned out.
Replace or reinsert the light bulb if loose or
defective. Touching the bulb with fingers may
cause the bulb to burn out.
Oven light stays
on.
Oven door does not close
completely.
Check for obstruction in oven door. Check to see
if hinge is bent or door switch is broken.
Cannot remove lens cover
on light.
Lens cover is dirty.
There may be a soil build-up around the lens
cover. Wipe lens cover area with a clean dry
towel prior to attempting to remove the lens
cover
Oven will not Self- Clean
properly.
Oven was still warm
when Cleaning mode was
selected.
Allow the oven to cool before running Self-
Cleaning
Oven is heavily soiled.
Always wipe out loose soils or heavy spillover
before running Self-Cleaning. See Preparing the
Oven to Self-Clean.
If oven is badly soiled, set oven for a 4-hour Self-
Cleaning.
Clock and timer are not
working properly
No power going to the
oven
Turn on power at the main power supply (fuse or
circuit breaker box). If condition persists, call an
authorized service center.
Clock or Timer not set
correctly.
See the Clock and Timer sections.
Excessive moisture
Oven was not properly
preheated.
Oven will not Self- Clean properly.
Porcelain chips
Oven racks removed and
replaced incorrectly.
When oven racks are removed and replaced,
always tilt racks upward and do not force them
to avoid chipping the porcelain.
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