Rev.25.05
Owner: Please retain these instructions for future reference.
For residential use only.
Installer: Please leave these instructions with this unit for the owner.
Important: Read and save these isntructions.
User Manual
Built-in Electric Wall Oven
R-WOEC241SS
2
Table of Contents
Oven Sa
fety .............................................................................................................. 3
Important Safety Instructions ........................................................................... 5
Overview ................................................................................................................... 8
Oven Layout ...................................................................................................... 8
Accessories Included ........................................................................................ 9
Operation ................................................................................................................ 10
Control Panel ................................................................................................... 10
Features ........................................................................................................... 11
Timer ......................................................................................................... 11
Oven Light ................................................................................................ 12
Oven ................................................................................................................. 13
Before Using the Oven ............................................................................ 13
Before Using the Oven for the First Time .............................................. 15
Oven Vent ................................................................................................ 15
Oven Door ............................................................................................... 15
Using Oven Racks .................................................................................... 16
Preheating ................................................................................................ 17
Oven Cooking Modes ............................................................................. 18
Tips and Techniques ............................................................................... 21
Oven Care and Maintenance ................................................................................ 25
Cleaning ........................................................................................................... 25
Replacing the Oven Light ............................................................................... 26
Troubleshooting ..................................................................................................... 28
Limited Warranty.................................................................................................... 32
3
Ove n Safety
Read All Instructions Before Using the Appliance
Your safety and the safety of others are very important.
We have provided many important safety messages in this manual and on
your appliance. Always read and obey all safety messages.
WARNING
You can be killed or seriously injured if you don't
follow instructions.
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 "WARNING" or
"CAUTION." These words mean:
CAUTION
A potentially hazardous situation which, if not
avoided, could result in minor or moderate 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.
California Proposition 65 Warning
WARNING: Cancer and Reproductive Harm - www.P65Warnings.ca.gov.
4
WARNING
• This appliance is intended for normal residential use. It is not approve d
for commercial use, outdoor installation, or any other application no t
specifically allowed by this manual.
• This appliance requires connection to a 3-prong or 4-prong, 240V AC
single-phase (split-phase), 60Hz grounded electrical source dedicate d to
the appliance. When installed, appliance must be electrically ground ed
in accordance with local codes or, in the absence of local codes, with th e
National Electrical Code, NFPA 70 or the Canadian Electric Code, CS A
C22.1-02.
• Proper installation is the responsibility of the installer. Any adjustmen t
and service should be performed only by qualified oven installers o r
service technicians. The manufacturer is not responsible for any injury o r
damage that may result from incorrect or defective installation by
unauthorized personnel.
• Product failure due to improper installation is not covered unde r
warranty.
• Do not use a steam cleaner to clean the appliance.
• This appliance is not intended to be operated with separate remo te
control system.
5
IMPORTANT SAFETY INSTRUCTIONS
WARNING: To reduce the risk of fire, electrical shock, injury to persons, or
damage when using the appliance, follow basic precautions, including the
following:
• Proper Installation – The appliance, when installed, must be electrically
grounded in accordance with local codes, or in the absence of local
codes, with the National Electrical Code, ANSI/NFPA 70 or the Canadian
Electrical Code, CSA C22.1-02. In Canada, the appliance must be
electrically grounded in accordance with Canadian Electrical Code. Be
sure your appliance is properly installed and grounded by a qualified
technician.
• Read all of the installation manual before installing the oven.
• Disconnect power before servicing.
• Remove all packing material before connecting the electrical supply.
• WARNING: 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.
• Injuries may result from misuse of appliance doors such as stepping,
leaning, or sitting on the doors.
• Maintenance – Keep appliance area clear and free from combustible
materials, gasoline, and other flammable vapors and liquids.
• User Servicing – Do not repair or replace any part of the appliance unless
specifically recommended in the manual. All other servicing should be
referred to a qualified technician.
• Do not use replacement parts that have not been recommended by the
manufacturer (e.g. parts made at home using a 3D printer).
• Proper Disposal of Your Appliance – Dispose of or recycle your
appliance in accordance with Federal and Local Regulations. Contact
your local authorities for the environmentally safe disposal or recycling
of your appliance.
• WARNING: Never use this appliance for warming or heating the room.
READ AND SAVE THESE INSTRUCTIONS
6
IMPORTANT SAFETY INSTRUCTIONS
• CAUTION: Do not store items of interest to children in cabinets above
an oven – children climbing on the oven to reach items could be
seriously injured.
• Do Not Leave Children Alone – Children should not be left alone or
unattended in area where appliance is in use. They should never be
allowed to sit or stand on any part of the appliance.
• Wear Proper Apparel – Loose-fitting or hanging garments should never
be worn while using the appliance.
• Do not store or use flammable materials in or near an oven, including
paper, plastic, pot holders, linens, wall coverings, curtains, drapes and
gasoline or other flammable vapors and liquids.
• Use this appliance only for its intended purpose as described in this
manual. This appliance is not intended for storage.
• 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.
• Do Not Use Water on Grease Fires – Smother fire or flame or use dry
chemical or foam-type extinguisher.
• Use Care When Opening Door – Let hot air or steam escape before
removing or replacing food.
• DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF
OVEN – Heating elements may be hot even though they are dark in
color. Interior surfaces of an oven become hot enough to cause burns.
During and after use, do not touch, or let clothing or other flammable
materials contact heating elements or interior surfaces of oven until they
have had sufficient time to cool. Other surfaces of the appliance may
become hot enough to cause burns – among these surfaces are oven
vent openings, surfaces near these openings, oven doors, windows of
oven doors, and crevices around the oven doors.
• Care must be taken to prevent aluminum foil and meat probes from
contacting heating elements.
• Do Not Heat Unopened Food Containers – Build-up of pressure may
cause container to burst and result in injury.
• Keep Oven Vent Ducts Unobstructed.
READ AND SAVE THESE INSTRUCTIONS
7
IMPORTANT SAFETY INSTRUCTIONS
• Never broil with door open. Open-door broiling is not permitted due to
overheating of control panel.
• Avoid scratching or impacting glass doors or control panels. Doing so
may lead to glass breakage. Do not cook on a product with broken
glass. Shock, fire or cuts may occur.
• 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 heating element in oven.
• Clean Only Parts Listed in Manual.
• Do Not Clean Door Gasket – The door gasket is essential for a good seal.
Care should be taken not to rub, damage, or move the gasket.
• Do Not Soak Removable Heating Elements – Heating elements should
never be immersed in water.
• Do not let cooking grease or other flammable materials accumulate in or
near the oven. Grease in the oven or near the oven may ignite.
For self-cleaning ovens:
• CAUTION: Do not leave food or cooking utensils, etc., in oven during
the operation of self-cleaning.
• Wait for the oven to cool before removing contents and cleaning the
oven.
• Before Self-Cleaning the Oven – Remove broiler pan and other utensils.
Wipe off all excessive spillage before initiating the cleaning cycle.
• Do not use a protective coating to line the oven and do not use
commercial oven cleaner unless certified for use in a self-cleaning oven.
• In the event of ignition inside the oven during self-clean, turn off the
oven and wait for the fire to extinguish. DO NOT FORCE THE DOOR
OPEN. Introduction of fresh air at Self Clean temperatures may lead to a
burst of flame from the oven.
• If the self-cleaning mode malfunctions, keep door closed, turn off the
appliance, disconnect the circuit at the circuit breaker box, and contact a
qualified service provider for repairs.
• Some birds are extremely sensitive to the fumes produced during a self-
clean cycle. Move birds to another well-ventilated room.
READ AND SAVE THESE INSTRUCTIONS
8
Overview
Oven Layout
The oven you have purchased may have some or all of the items listed. The
locations and appearances of the features shown here may not match those of
your model.
01. Control panel
02. Oven vent
03. Convection fan
04. Oven door
05. Oven door handle
06. Oven light
07. Rack position
08. Door gasket
09. Oven rack
10. Baking tray
01
02
03
04
05
06
08
07
10
09
9
Accessories Included
Oven racks (2) Baking tray
Note:
• Reference the contact information at the end of this manual and contact
customer service if any accessories are missing.
• To purchase replacement parts or any other accessories, please visit
www.fgsbrands.com/rca-parts or reference the contact information at
the end of this manual.
• The images in this guide may be different from the actual components
and accessories, which are subject to change by the manufacturer
without prior notice for product improvement purposes.
10
Operation
Model: R-WOEC241SS
# Name
Control Panel
Read the instructions carefully before using the oven. The appearance of the
knobs may vary from what is shown below.
Description
01 Indicator light
02
To indicate the oven is heating.
Function knob To select various oven functions.
03 Timer knob
04
To set the timer.
Temperature knob To select the cooking temperatures.
OFF
Conv
Roast
Defrost
Conv
Broil
Broil
Conv
Bake
Bake
Light
120 40
110
100
90
80
70
60
50
0
30
20
10
ON
450
MAX
400
350
300
250
200
150
OFF
02 03 04
01
11
Features
Timer
The timer turns on the oven immediately with the selected oven function and
temperature to cook for a selected length of time, and turns off the oven
automatically at the end of the cooking time. The timer can also serve as an
extra timer in the kitchen when no oven function or temperature is selected.
Setting a Timed Cook with the Timer
For example, to Bake at 350°F for 40 minutes.
1. Adjust oven rack levels as needed.
2. Turn the Function knob to select Bake.
3. Turn the Temperature knob to select 350°F.
4. Turn the Timer knob counter-clockwise to select ON.
The oven starts to preheat. Keep the oven door closed, and wait 10 – 20
minutes for the oven to preheat to the set temperature.
Note:
• The Timer knob must be turned counter-clockwise to ON or
clockwise to any minutes to enable any oven functions.
5. Place the food in the oven.
6. Turn the Timer knob clockwise to select 40 minutes.
The oven will continue to cook for the set amount of time and then turn off
automatically.
7. When cooking is finished, turn the knobs to select OFF or 0 at 12 o’clock
position. Remove the food from the oven.
12
Setting the Timer (Without Cooking Mode)
For example, set a timer for 30 minutes.
1. Turn the Timer knob clockwise to select 40 minutes to start the timer.
2. When the set time runs out and the Timer knob returns to 0 at 12 o’clock,
the indicator tone sounds.
Oven Light
The oven light automatically turns on when a cooking mode is activated.
Turning On the Oven Light Manually
1. Turn the Function knob to select Light.
2. Turn the Timer knob counter-clockwise to select ON.
Note:
• The Timer knob must be turned counter-clockwise to ON or
clockwise to any minutes to enable any oven functions.
13
Oven
Before Using the Oven
Read the instructions for each feature and cooking mode in this manual
carefully before using the oven.
CAUTION
• Do not use any type of foil or oven liner to cover the oven bottom. These
items can trap heat or melt, resulting in damage to the product and risk
of shock, smoke or fire. Damage from improper use of these items is not
covered by the product warranty.
• Do not cover the racks with aluminum foil, or any other material, or place
anything on the bottom of the oven. Doing so will result in poor baking
and may damage the oven bottom.
• Foil may be used to catch spills by placing a sheet on a lower rack,
several inches below the food. Do not use more foil than necessary and
never entirely cover an oven rack with aluminum foil. Keep foil at least 1-
1/2" (3.8 cm) from oven walls to prevent poor heat circulation.
• Do not cover the slotted grid of the 2-piece broiler pan with aluminum
foil. This will catch the grease and could cause fire.
• Do not use plastic wrap or wax paper in the oven.
• Do not place food, water, ice, or any dish or tray directly on the oven
floor, as this will irreversibly damage the enamel surface.
• Do not block, touch or place items around the oven vent during cooking.
Your oven is vented through ducts at the center above the rear cooktop.
Do not block the oven vent when cooking to allow for proper air flow.
• The oven and broiler cannot be used during a power outage. If the oven
is in use when a power failure occurs, the oven heating element shuts off
and cannot be used until power is restored. Once power is restored, you
will need to reset the oven (or Broil mode).
• As the oven heats up, the heated air in the oven may cause condensation
to appear on the oven door glass. These water drops are harmless and
will evaporate as the oven continues to heat up.
14
WARNING
CAUTION
Food Poisoning Hazard
• Use two or more people to move and install oven. Failure to do so can
result in back or other injury.
• Do not cook on a broken cooktop. If the cooktop is broken, cleaning
solutions and spillovers may penetrate the broken cooktop and create a
risk of electric shock. Contact a qualified technician immediately.
• Do not place or store items that can melt or catch fire on the glass
cooktop, even when it is not being used.
• Never leave surface units unattended at high heat settings. Boilovers
cause smoking and greasy spills that may catch on fire.
• Keep flammable items away from the cooktop.
• Turn off all controls when done cooking.
• Turn cookware handles inward and not extend over adjacent surface
units to reduce the risk of burns, ignition of flammable materials, and
spillage due to unintentional contact with the cookware.
• Always place the pan in the center of the surface unit you are cooking
on. Proper contact of cookware to heating element also will improve
efficiency.
• Clean cooktop with caution. If a wet sponge or cloth is used to wipe
spills on a hot cooking area, be careful to avoid steam burn. Some
cleaners can produce noxious fumes if applied to a hot surface.
• Do not let food sit in oven more than one hour before or after cooking.
• 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. Consuming
spoiled food can result in food poisoning or sickness.
15
Oven Door
Most oven door contain glass that can break. To avoid oven door glass
breakage:
Before Using the Oven for the First Time
Empty and start the oven in Bake mode at the highest available temperature
setting. Allow oven to run for 1 hour to burn off and remove any manufacturing
protection oil, dust or impurities. There will be a distinctive odor - this is
normal. Ensure your kitchen is well ventilated during this conditioning period.
Oven Vent
Areas near the vent above the oven door may become hot during operation
and may cause burns. Avoid placing plastics near the vent as heat may distort
or melt the plastic.
Do not block the vents (air openings) of the oven. They provide the air inlet
and outlet that are necessary for the oven to keep cool and operate properly.
It is normal for steam to be visible when cooking foods with high moisture
content.
• 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 bakeware or other objects.
• Do not wipe down glass surfaces until the oven has completely cooled.
Oven vent
16
CAUTION
Using Oven Racks
The racks must be level in the correct orientation and properly inserted
between the rails of the rack support on both sides to ensure safe removal of
hot food items. The racks may have a turned-up back edge that prevents them
from being pulled out of the oven cavity.
Removing Racks
Replacing Racks
1. Pull the rack straight out.
2. If the rack stops, lift up the front of the
rack and pull it out.
• Replace oven racks before turning the oven on to prevent burns.
• Do not cover the racks with aluminum foil, or any other material, or place
anything on the bottom of the oven. Doing so will result in poor baking
and may damage the oven bottom.
• Only arrange oven racks when the oven is cool.
1. Place the end of the rack on the support
and push the rack in.
2. If the rack stops, tilt the front end up and
push the rack in.
17
Rack Positions
For best cooking results, adjust rack so
food is placed at the center of the
oven. For most foods this will be rack
position #2 or #3. For larger foods like
roasts and turkey, move the rack
position down to #1 or #2 to keep the
food centered in the oven.
When using multiple racks
simultaneously, try to space the food
out around the oven center (rack
positions #2 and #3 or #1 and #3 for
two racks).
Broiling performs best with the food close to the broil heating element -
typically rack position #3 or #4.
Preheating
Preheating is generally desirable, although not absolutely necessary in all
circumstances.
Some foods are more robust and may have acceptable results without
preheating. These foods include large pieces of meat (whole roasts, hams, or
poultry) where the total cooking time is much longer than the time required to
preheat. These foods also include frozen potato products and frozen
processed dinners that, by their nature and design, are more robust to baking
variations. More delicate foods, such breads (including cakes, cookies,
pastries, and pizzas), desserts, soufflés, etc. will likely not have acceptable
results without proper preheating.
4
3
2
1
18
Oven Cooking Modes
IMPORTANT: For enhanced safety, the Timer knob must be turned counter-
clockwise to ON or clockwise to any minutes to enable oven cooking modes.
Temperature
Cooking Mode
Minimum Maximum
Bake
Conv Bake
Broil 150°F (66°C) 500°F (260°C)
Conv Broil
Conv Roast
Defrost Room temperature
Note:
Cooking
Modes
Description
The Bake mode uses heat from lower and upper elements to
cook food. No fan is used to circulate the heat.
This mode works best with food placed on a single rack. When
using this mode to prepare baked goods such as cakes, cookies
and pastries, always preheat the oven first and place food
centrally near the middle racks.
Bake
• When the oven is heating, the indicator light turns on.
• Once the oven reaches the default or set temperature, the oven pauses
heating temporarily. The oven heating cycle will automatically resume to
maintain the set temperature.
• Because the oven temperature cycles, an oven thermometer placed in
the oven cavity may not show the same set temperature on the oven.
19
Cooking
Modes
Description
Conv Bake
The Convection Bake mode uses heat from lower and upper
elements and air movement from the convection fan to enhance
cooking efficiency and evenness across multiple racks.
Ideal for roasting meats and poultry. Heated air circulates
around the food from all sides, sealing in juices and flavors.
Baking times may be slightly longer for multiple racks than what
would be expected for a single rack.
Broil
The Broil mode uses heat from upper element to sear foods.
Ideal for toasting, melting cheese, browning and searing
surface. Food should be placed near the upper racks, and
should not be cooked for too long on each side of the food. It is
not necessary to preheat when using this mode.
Conv Broil
The Convection Broil mode uses heat from upper element and
air movement from the fan to enhance cooking efficiency and
evenness across multiple racks.
Ideal for grilling large amount of meats, vegetables, and
poultry. Cooking times may be slightly longer for multiple racks
than what would be expected for a single rack.
Conv Roast
The Convection Roast mode uses heat from lower element and
hot air movement from the convection fan to enhance cooking
efficiency and evenness across multiple racks.
Ideal for roasting meats and poultry. Heated air circulates
around the food from all sides, sealing in juices and flavors.
Roasting times may be slightly longer for multiple racks than
what would be expected for a single rack.
Defrost
The Defrost mode uses warmth from the oven light and air
movement from the fan without the use of heating elements to
circulate air and enhance defrost efficiency at room
temperature.
A gentle but quick way to speed up defrosting time and
thawing of ready-made dishes, cream-filled dishes, produce,
etc. Place food centrally near the middle racks.
20
Setting a Cooking Mode
1. Adjust oven rack levels as needed.
2. Turn the Function knob to select the desired cooking mode.
3. Turn the Temperature knob to select the desired cooking temperature.
4. Turn the Timer knob counter-clockwise to select ON.
The oven starts to preheat. Keep the oven door closed, and wait 10 – 20
minutes for the oven to preheat to the set temperature.
Note:
• The Timer knob must be turned counter-clockwise to ON or
clockwise to any minutes to enable any oven functions.
5. Place the food in the oven.
6. (Optional) Turn the Timer knob clockwise to select the desired length of
cooking time.
The oven will continue to cook for the set amount of time and then turn off
automatically.
7. When cooking is finished, turn the knobs to select OFF or 0 at 12 o’clock
position. Remove the food from the oven.
21
Tips and Techniques
Bake
Baking is cooking with heated air. The lower and upper 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 baking utensil.
• For best results, bake food on a single rack with at least 1" - 1½" (2.5 - 3
cm) space between utensils and oven walls.
• Use one rack when selecting the bake mode.
• Check for doneness at the minimum time.
• Use metal bakeware (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 bakeware 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 on solving oven problems.
22
Convection Bake
Convection Bake uses heat from lower and upper elements and air movement
from the convection fan to enhance cooking efficiency and evenness across
multiple racks. 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-heating process.
Use the regular Bake mode for these foods.
• Multiple rack cooking for oven meals is
done on rack positions 1, 2, 3, and 4.
All four rack positions can be used for
cookies, biscuits and appetizers.
- 2 Rack baking: Use positions 2 and
3.
- 3 rack baking: Use positions 1, 2,
and 3 or 2, 3, and 4.
- 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 - 3cm)
air space around pans.
• Converting your own recipe can be easy. Choose a recipe that will work
well in convection.
4
3
2
1
Front
Placement
Rear
Placement
23
• 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.
Foods recommended for convection bake mode:
Appetizers, Biscuits, Cakes, Casseroles, Coffee Beans, Cookies (2 to 4 racks),
Cream Puffs, Popovers, Yeast Breads, One-Dish Entrées, Oven Meals (rack
positions 3 and 4), and Air Leavened Foods (Soufflés, Meringue, Meringue-
Topped Desserts, Angel Food Cakes, Chiffon Cakes).
Broil
The Broil mode uses heat from the upper heating element to sear foods. The
size, weight, thickness, starting temperature, and your preference of doneness
will affect broiling times.
• For best results when broiling, use a pan designed for broiling.
• Preheat the oven for about 5 minutes before placing food in the oven.
Convection Broil
The Convection Broil mode uses heat from the upper heating element and air
movement from the convection fan to sear foods across multiple racks. The
size, weight, thickness, starting temperature, and your preference of doneness
will affect broiling times.
• 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.
• Thicker cuts and unevenly shaped pieces of meat, fish and poultry may
cook better at lower broiling temperatures.
• When broiling food on multiple racks at the same time, stagger foods so
that one food is not directly above another.
24
Convection Roast
The Convection Roast mode uses heat from lower element and hot air
movement from the convection fan to enhance cooking efficiency and
evenness across multiple racks. Heated air circulates around the food from all
sides, sealing in juices and flavors.
• Use the 2-piece broil pan, and 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 a meat thermometer to determine the internal doneness.
• Double-check the internal temperature of meat or poultry by inserting
meat thermometer into another position.
• Large food item may need specific areas to be covered with foil (and pan
roasted) during part of the roasting to prevent over-browning.
• The minimum safe temperature for stuffing in poultry is 165°F (75°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°F to 10°F (3°C to 6°C).
25
Oven Care and Maintenance
Cleaning
IMPORTANT: Before cleaning, make sure all controls are off and the oven is
cool. Always follow label instructions on cleaning products. Soap, water and a
soft cloth or sponge are suggested first unless otherwise noted. Do not use
abrasive cleaning products.
Note:
• Do not clean the oven door gasket. The material of the gasket cannot
withstand abrasion. It is essential for the gasket to remain intact. If you
notice it becoming worn or frayed, replace it.
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.
• Use clean, soft cloths, sponges or paper towels.
• Rub metal finishes in the direction of the grain.
• Never leave acidic substances on stainless steel parts, such as lemon juice,
vinegar, etc.
• Rinse thoroughly with a minimum of water so it does not drip into door
slots.
• Do not use sharp metal scrapers.
• Do not immerse the oven door in water.
• Do not use a high pressure cleaning for cleaning the unit.
• Use hot water with non-abrasive cleaning product in case of heavy soiling.
• Dry to avoid water marks.
26
Replacing the Oven Light
WARNING
Electrical Shock Hazard
CAUTION
Burn Hazard
The oven light is a standard 25W, 220 – 240V, G9 appliance bulb.
• Disconnect the electrical power to the oven at the main fuse or circuit
breaker panel before servicing.
• Failure to do so can result in severe personal injury, death, or electrical
shock.
• Make sure oven is cool.
• The light cover and bulb should be removed when cool. Touching hot
glass with bare hands or a damp cloth can cause burns.
• Wear gloves while changing the oven light. Glass fragments from broken
bulbs can cause risk of injury.
• Failure to do so could result in cuts or burns.
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Replacing Oven Light
IMPORTANT: Make sure oven and bulb are cool.
1. Disconnect power at the main fuse or circuit breaker panel.
2. Remove oven racks.
3. Remove the glass light cover at the top by turning it counter-clockwise.
4. Remove bulb from socket.
5. Replace bulb, and replace light cover.
6. Reconnect power.
28
Troubleshooting
Before Calling for Service
First try the solutions suggested here to possibly avoid the cost of a service
call.
Cooking Problems
With any oven cooking modes 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.
PROBLEM CAUSE
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
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PROBLEM CAUSE
Pie crusts do not brown
on bottom or crust is
soggy
• Baking time not long enough
• Using shiny steel pans
• Incorrect rack position
• Oven temperature is too low
Cakes pale, flat and may
not be done inside
• Oven temperature too low
• Incorrect baking time
• Cake tested too soon
• Oven door opened too often
• Pan size may be too large
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
Pie crust edges too
brown
• Oven temperature too high
• Edges of crust too thin
Operation Problems
Problem Possible Cause Solution
Oven is not
heating
No power to the
range.
Check the circuit breaker or fuse box
to your house. Make sure there is
proper electrical power to the oven.
Timer knob is at
OFF or 0 position.
For enhanced safety, the Timer knob
must be turned counter-clockwise to
ON or clockwise to any minutes to
enable any oven functions.
Oven control not
turned on.
Make sure the oven temperature has
been selected.
30
Problem Possible Cause Solution
Strong odor
when using new
oven
Manufacturing
protective coating
on the oven
surfaces.
This is normal with a new oven and
will disappear after a few uses.
Packaging materials
exist.
Double-check that all packaging has
been removed from the appliance -
check around door sides and oven
cavity.
Oven is taking
too long to cook
All ovens operate
slightly differently
from each other.
Raise the cooking temperature by
25°F (15°C).
Food is
overcooked
All ovens operate
slightly differently
from each other.
Lower the cooking temperature by
25°F (15°C).
Oven is not
cooking evenly
Not using the
correct bakeware or
oven rack position.
Refer to "Using Oven Racks" in the
"Operation" section and the
recommended rack position for the
cooking modes. Always reduce
recipe temperature by 25°F (15°C)
when baking with Convention Bake
mode.
Recipe may perform better at a
different rack position. Try moving
the food down a rack position to
make the bottom darker. Try moving
food up a rack position to make the
top darker.
Cooling fan
continues to run
after oven is
turned off
The electronic
components have
not yet cooled
sufficiently.
The fan will turn off automatically
when the electronic components
have cooled sufficiently.
Oven light is not
working
properly
Light bulb loose or
burned-out.
Reinsert or replace the light bulb.
Touching the bulb with fingers may
cause the bulb to burn out.
31
Problem Possible Cause Solution
Cannot remove
lens cover
Soil build-up
around the lens
cover.
Wipe lens cover area with a clean,
dry towel prior to attempting to
remove the lens cover.
Excessive
Moisture on
door glass
Condensation from
cooking foods with
high moisture
content.
This is normal. Condensation will
evaporate as oven heats up.
Convection Bake and Convection
Roast will eliminate any moisture in
the oven.
Porcelain Chips
Porcelain interior is
chipped by oven
racks
When removing and replacing oven
racks, always tilt racks upward and
do not force them to avoid chipping
the porcelain.
32
Limited Warranty
Warranty and Service
To receive warranty service, your product must be registered. To register and
review full warranty details, visit:
www.fgsbrands.com/rca-warranty
Scan to Register
Customer Support
To contact customer service for assistance, visit:
www.fgsbrands.com/rca-help
Scan to Contact
33
Correct disposal of this product:
This marking indicates that this appliance should not be
disposed with other household wastes. To prevent
possible harm to the environment or human health from
uncontrolled waste disposal, recycle it responsibly to
promote the sustainable reuse of material resources.
IMPORTANT
Do Not Return This Product to The Store
If you have a problem with this product, please contact Customer Support at
+1 (626) 800-4288
Dated proof of purchase, model #, and serial # required for warranty service.
IMPORTANT
Ne pas Réexpédier ce Produit au Magasin
Pour tout problème concernant ce produit, veuillez contacter le service des
consommateurs Customer Support au
+1 (626) 800-4288
Une preuve d’achat datee est requise pour beneficier de la garantie.
IMPORTANTE
No regrese este producto a la tienda
Si tiene algún problema con este producto, por favor contacte el ayuda al
cliente al
+1 (626) 800-4288
(Válido solo en E.U.A.)
Necesita una prueba de de compra fechada, número de modelo y de serie
para el servicio de la garantía.
34
Memo
35
Memo
For service assistance and product
information please call:
1-626-800-4288
Electronic version of this manual is
available at:
www.fgsbrands.com/rca-manuals
This product has been manufactured and sold under the responsibility of
Future Global Supply, LLC.
RCA, the RCA logo and the two dogs (Nipper and Chipper) logo are
trademarks used under license by Future Global Supply, LLC – further
information at www.rca-brand.com.
All other products, services, companies, trademarks, trade or product names
and logos referenced herein are the property of their respective owners.
