KitchenAid KEBS107SBL00 Le manuel du propriétaire
- Catégorie
- Cuisinières
- Taper
- Le manuel du propriétaire
®itchen_kJd ®
SUPERBA ®BUILT-IN ELECTRIC CONVECTION
SINGLE AND DOUBLE OVENS
.... +_ j,=+
For questions about features, operation/performance, parts, accessories or service, call: 1-800-422-1230
or visit our website at www.kitchenaid.com
In Canada, call for assistance, installation and service, call: 1-800-807-6777
or visit our website at www.KitchenAid.ca
FOURS ELECTRIQUES A CONVECTION
SIMPLES ET DOUBLES, ENCASTRES SUPERBA ®
(._ d _.et d"
Au Canada, pour assistance, installation ou service composez le 1-800-807-6777 ou visitez notre site web &...
www.KitchenAid.ca
Table of Contents/Table des matieres ............................................................................. 2
Models/Modeles KEBS107 KEBS177 KEBS207 KEBS208 KEBS277 KEBS278
8304324
TABLE OF CONTENTS
OVEN SAFETY ................................................................................ 3
PARTS AND FEATURES ................................................................ 4
ELECTRONIC OVEN CONTROL ................................................... 5
Display .......................................................................................... 6
Start .............................................................................................. 6
Lower Oven Off, Upper Oven Off and Off ................................... 6
Clock ............................................................................................ 6
Tones ............................................................................................ 6
Fahrenheit and Celsius ................................................................. 6
Options ......................................................................................... 6
Timer ............................................................................................. 7
Control Lock ................................................................................. 7
Oven Temperature Control .......................................................... 7
Sabbath Mode .............................................................................. 7
OVEN USE ....................................................................................... 8
Aluminum Foil............................................................................... 8
Positioning Racks and Bakeware ................................................ 8
Roll-Out Rack ............................................................................... 9
Bakeware .................................................................................... 10
Meat Thermometer ..................................................................... 10
Oven Vent(s) ............................................................................... 10
Baking and Roasting .................................................................. 10
Full and Center Broiling .............................................................. 11
Convection Cooking
(single, upper and, on some models, lower oven) ..................... 12
Convection Bake ........................................................................ 12
Convection Roast ....................................................................... 12
Convection Broil ......................................................................... 14
Easy Convect TM Conversion
(single, upper and, on some models, lower oven) ..................... 14
Proofing Bread ........................................................................... 15
Temperature Probe
(single, upper and, on some models, lower oven) ..................... 15
Timed Cooking ........................................................................... 16
Dehydrating (on convection models, closed door) .................... 16
OVEN CARE .................................................................................. 17
Self-Cleaning Cycle .................................................................... 17
General Cleaning ........................................................................ 18
Oven Lights ................................................................................ 19
Oven Door .................................................................................. 19
TROUBLESHOOTING .................................................................. 20
ASSISTANCE OR SERVICE ......................................................... 21
In the U.S.A ................................................................................ 21
In Canada ................................................................................... 21
WARRANTY .................................................................................. 22
TABLE DES MATIERES
SECURITE DU FOUR ................................................................... 23
PIECES ET CARACTERISTIQUES .............................................. 24
COMMANDE ELECTRONIQUE DU FOUR ................................. 25
Afficheur ..................................................................................... 25
Mise en marche .......................................................................... 26
Arr_t du four inferieur, arr_t du four superieur et arr_t ............... 26
Horloge ....................................................................................... 26
Signaux sonores ......................................................................... 26
Fahrenheit et Celsius .................................................................. 26
Options ....................................................................................... 26
Minuterie ..................................................................................... 27
Verrouillage des commandes ..................................................... 27
Commande de la temperature du four ...................................... 27
Mode Sabbat .............................................................................. 27
UTILISATION DU FOUR ............................................................... 29
Papier d'aluminium ..................................................................... 29
Positionnement des grilles et des ustensiles de cuisson .......... 29
Grille coulissante ........................................................................ 30
Ustensiles de cuisson ................................................................ 31
Thermometre a viande ............................................................... 31
Event(s) du four .......................................................................... 31
Cuisson au four et r6tissage ...................................................... 32
Cuisson au gril complet et central ............................................. 32
Cuisson par convection (four simple et superieur et,
sur certains modeles, four inferieur) ........................................... 33
Cuisson au four par convection ................................................. 33
R6tissage par convection .......................................................... 34
Cuisson au gril par convection ................................................... 35
Conversion de la temperature de convection
EasyConvect TM (four simple et superieur et,
sur certains modeles, four inferieur ............................................ 36
Levee du pain ............................................................................. 36
Sonde thermometrique (four simple et superieur et,
sur certains modeles, four inferieur) ........................................... 37
Cuisson minutee ......................................................................... 37
Deshydratation (modeles a convection - porte fermee) ............ 38
ENTRETIEN DU FOUR ................................................................. 39
Programme d'autonettoyage ..................................................... 39
Nettoyage gen6ral ...................................................................... 40
Lampes du four .......................................................................... 41
Porte du four ............................................................................... 41
DI_PANNAGE ................................................................................. 42
ASSISTANCE OU SERVICE ......................................................... 43
GARANTI E ..................................................................................... 43
OVEN SAFETY
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.
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" or "WARNING."
These words mean:
You can be killed or seriously injured if you don't immediately
follow instructions.
You can be killed or seriously injured if you don't follow
instructions.
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.
IMPORTANT SAFETY INSTRUCTIONS
WARNING: To reduce the risk of fire, electrical shock,
injury to persons, or damage when using the oven, follow
basic precautions, including the following:
[] Proper Installation - Be sure the oven is properly installed
and grounded by a qualified technician.
[] Never Use the Oven for Warming or Heating the Room.
[] Do Not Leave Children Alone - Children should not be left
alone or unattended in area where oven is in use. They
should never be allowed to sit or stand on any part of the
oven.
[] Wear Proper Apparel - Loose-fitting or hanging garments
should never be worn while using the oven.
[] User Servicing - Do not repair or replace any part of the
oven unless specifically recommended in the manual. All
other servicing should be referred to a qualified technician.
[] Storage in Oven - Flammable materials should not be
stored in an oven.
[] Do Not Use Water on Grease Fires - Smother fire or flame
or use dry chemical or foam-type extinguisher.
[] 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.
[] Use Care When Opening Door - Let hot air or steam
escape before removing or replacing food.
[] Do Not Heat Unopened Food Containers - Build-up of
pressure may cause container to burst and result in injury.
[] Keep Oven Vent Ducts Unobstructed.
[] 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.
[] 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 oven may become hot enough to cause
burns - among these surfaces are oven vent openings and
surfaces near these openings, oven doors, and windows of
oven doors.
For self-cleaning ovens:
[] 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 Use Oven Cleaners - No commercial oven cleaner
or oven liner protective coating of any kind should be used
in or around any part of the oven.
[] Clean Only Parts Listed in Manual.
[] Before Self-Cleaning the Oven - Remove broiler pan and
other utensils.
SAVE THESE INSTRUCTIONS
The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances
known to the State of California to cause cancer, birth defects, or other reproductive harm, and requires businesses to warn of
potential exposure to such substances.
WARNING: This product contains a chemical known to the State of California to cause cancer, birth defects, or other
reproductive harm.
This appliance can cause Iowqevel exposure to some of the substances listed, including benzene, formaldehyde, carbon
monoxide, and toluene.
PARTS AND FEATURES
This manual covers different models. 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.
E
A. Electronic oven control
B. Oven vent
C. Broil elements (not shown)
D. CleanBake TM bake element
(hidden beneath floor panel)
E.Lower oven (on double oven models)
F Automatic oven light switch
G. Oven door lock latch
H. Temperature probe jack (cavity with
convection element and fan only)
I. TH.E. TM (Third Hidden Element)
convection element and fan
(in back panel)
J. Gasket
K. Model and serial number plate
(on right mounting rail)
Parts and Features not shown
Oven lights
Third oven rack (roll out rack)
Broiler pan and grid
Roasting rack
Temperature probe
ELECTRONIC OVEN CONTROL
This manual covers different models. The oven you have purchased may have some or all of the items listed. The locations and
appearances of the items shown here may not match those of your model.
A B C D E F
_ CONVECT
Bake I Broil I Roast _ ..........
M
K
/
/
Upper Ow_
H G
A. Oven settings
B. Upper or lower oven selectors
(double oven models only)
C. Oven display
D. Timer
E. Number keys
F. Start/control lock
G. Upper and lower oven Off (double oven models)
Off (single oven models)
H. Options
I. Clock set/start
J. Timed cooking
t£ Self-clean
L. Oven light
M. Convection cooking settings
N. EasyConvect TM conversion
C
A
B
Double Oven Display
A. Upper oven cavity symbol
B. Lower oven cavity symbol
C. Time of day, timer display
Single Oven Display
A. Oven cavity symbol
B. Time of day, timer display
When power is first supplied to the oven, the clock will be
flashing the message "clock-enter time." Time can be entered by
touching either CLOCK SET/START or START to allow operation.
To allow operation without setting a time, touch
CLOCK SET/START, START or OFR
Oven Display
When the oven(s) are in use, this display shows the oven
temperature, heat source(s) and start time. On double oven
models, this display will also show which oven is being set. The
upper cavity symbol represents the upper oven; the lower cavity
symbol represents the lower oven.
In addition, during Timed Cooking, this display shows atime
countdown and the stop time (if entered).
If "Err" appears on the oven display, an error condition has
occurred. Call for service, see the "Assistance or Service"
section.
Time of Day, Timer Display
When the oven(s) are not in use this display shows the time of
day or Timer countdown.
The START key begins all oven functions except Sabbath Mode.
If the Start key is not touched within 5 seconds after touching
another key, "START?" will appear on the oven display as a
reminder. If the Start key is not touched within 5 minutes after
touching another key, the oven display will return to inactive
mode and the programmed function will be canceled.
The LOWER OVEN OFF, UPPER OVEN OFF and OFF keys stop
their respective oven functions except for the Clock, Timer, and
Control Lock. The oven cooling fan may continue to operate even
after an oven function has been canceled or completed,
depending on the oven temperature.
Three beeps
• Invalid keytouch
• End of a cooking cycle
Three chimes
• When timer reaches zero
Includes using the Timer for functions other than cooking.
Tone Volume
The volume is preset at high, but can be changed to low.
To Change: Touch OPTIONS and then "3" to toggle volume
between high and low settings.
All Tones
All tones are preset on, but can be turned off.
To Turn Off/On: Touch OPTIONS and then "2" to toggle tones
between on/off settings.
End-of-Cycle and Reminder Tones
The Timed Cooking end-of-cycle and reminder tones are preset
on, but can be turned off. If all tones have been turned off, the
end-of-cycle and reminder tones cannot be independently turned
on.
To Turn Tones Off/On: Touch OPTIONS and then "4" to turn On.
Touch OPTIONS and then "4" to turn Off.
The temperature is preset in Fahrenheit, however it can be
changed to Celsius.
To Change: Touch OPTIONS and then "1" to toggle temperature
between Fahrenheit and Celsius settings.
When in Fahrenheit, "°F" follows the oven temperature.
When in Celsius, "°C" follows the oven temperature.
This is a 12-hour clock. Before setting, make sure the oven(s),
Timer and Timed Cooking are off.
To Set:
1. Touch CLOCK SET/START.
2. Touch the number keys to set the time of day.
3. Touch CLOCK SET/START again.
Tones are audible signals, indicating the following:
One beep
• Valid keytouch
• Oven is preheated
• Function has been entered
One chime
• Preheatcycle has been completed
The OPTIONS selection key allows you access to 7 hidden
functions within the Electronic Oven Control. These hidden
functions allow you to change the oven temperature between
Fahrenheit and Celsius, turn the audible signals and prompts on
and off and adjust the oven calibration. The Sabbath Mode is
also set using the OPTIONS selection key.
To Use: Touch OPTIONS. The oven display will scroll through the
various options, starting at 1 and ending automatically at 7. You
can also touch the Options key repeatedly to manually scroll
through the list of options.
OPTIONS HIDDEN FUNCTION
1 Fahrenheit and Celsius conversion
2 Sound On/Off
3 Sound High/Low
4 End beep On/Off
5* Dehydrate
6 Oven temperature calibration
7** Sabbath Mode
*On convection models
**Sabbath Mode must be enabled
TheTimercanbesetinminutesandsecondsorhoursand
minutesandcountsdownthesettime.
NOTE:TheTimerdoesnotstartorstoptheoven,
ToSet:
1. TouchTIMERSET/START.
TouchagaintoswitchbetweenMIN/SECandHR/MIN.
Ifnoactionistaken,thecontrolwillcontinuetowaitfora
lengthoftimetobeentered.
2. Touchthenumberkeystosetthelengthoftime.
3. TouchTIMERSET/START.
Ifthekeyisnottouched,thecontrolwillcontinuetowaitfor
TimerSet/Starttobetouched.
Whenthesettimeends,ifenabled,end-of-cycletoneswill
continuouslyrepeatuntilthe"TimerOff'keyistouched.
4. TouchTIMEROFFanytimetocanceltheTimerorstopthe
remindertones.
IfUPPEROVENOFForLOWEROVENOFFkeyistouched,
therespectiveovenwillturnoff;however,thetimercanbe
turnedoffonlybyusingtheTimerOffkey.
TheControlLockshutsdownthecontrolpanelkeystoavoid
unintendeduseoftheoven(s).TheControlLockwillremainset
afterapowerfailure,ifsetbeforethepowerfailureoccurs,
Whenthecontrolislocked,onlytheTIMERSET/START,TIMER
OFFandOVENLIGHTkeyswillfunction.
TheControlLockispresetunlocked,butcanbelocked.
ToLockControl:TouchandholdSTARTforapproximately
5seconds,until"controllocked"appearsonthelowertextline
andalockiconappearsinthedisplay.
ToUnlockControl:Repeattounlockandremove"control
locked"andlockiconfromthedisplay.
IMPORTANT:Donotuseathermometertomeasureoven
temperaturebecauseopeningtheovendoorduringcyclingmay
giveincorrectreadings.
Theovenprovidesaccuratetemperatures;however,itmaycook
fasterorslowerthanyourpreviousoven,sothetemperature
calibrationcanbeadjusted.ItcanbechangedinFahrenheitor
Celsius.
Aminussignmeanstheovenwillbecoolerbythedisplayed
amount.Theabsenceofaminussignmeanstheovenwillbe
warmerbythedisplayedamount.Usethefollowingchartasa
guide,
ADJUSTMENT °F COOKS FOOD
(AUTOMATIC °C CHANGE)
10°F (5°C) ...a little more
20°F (10°C) .,,moderately more
30°F (15°C) .,,much more
0°F (0°C) default setting
-10°F (-5°C) ...a little less
-20°F (-10°C) ..,moderately less
-30°F (-15°C) ...much less
To Adjust Oven Temperature Calibration:
1. Touch OPTIONS and then "6" to set the calibration.
2. On double ovens only, touch UPPER OVEN or LOWER OVEN
to select oven.
Each oven calibration can be independently set,
3. Touch "3" to increase and "6" to decrease the temperature.
4. Touch START to end calibration,
The Sabbath Mode sets the oven(s) to remain on in a bake setting
until turned off. A timed Sabbath Mode can also be set to keep
the even on for only part of the Sabbath.
When the Sabbath Mode is set, only the number and start keys
will function, no tones will sound, and the displays will not show
messages or temperature changes, The heat sources icons will
appear lit on the oven display throughout the Sabbath Mode,
When the oven door is opened or closed, the oven light will not
turn on or off and the heating elements will net turn on or off
immediately.
If a power failure occurs when the Sabbath Mode is set, the
oven(s) will remain in Sabbath Mode but will no longer be actively
cooking. The "ON" indicator will no longer be lit. Touch OFF to
return to normal operating mode (non-Sabbath Mode, not
cooking).
To Activate:
Before the Sabbath Mode can be regularly set, the oven(s) must
first be enabled with a one time only setup. On double oven
models, the following steps will enable both ovens.
1. On double ovens, open the upper or lower oven door.
On single ovens, open the oven door.
2. On double ovens, touch UPPER OVEN OFF or LOWER OVEN
OFE
On single ovens, touch OFE
3. Touch the number keys 7, 8, 9, 6, in this order.
4. Touch START to activate.
"SABBATH ENABLED" will appear on the display and remain
for approximately 5 seconds. You may also touch OFE
UPPER OVEN OFF or LOWER OVEN OFF to clear the display.
5. Close oven door.
To Deactivate:
The oven(s) can be disabled of the ability to set the Sabbath
Mode by repeating the previous steps. See the "To Activate"
section. When disabled "SABBATH DISABLED" will appear on
the display and remain on for approximately 5 seconds.
The Sabbath Mode cannot be regularly set until re-enabled.
On double oven models these steps will disable both ovens.
To Regularly Set, Untimed:
Sabbath Mode must be enabled before starting the Bake cycle.
See the "To Activate" section.
1. On double ovens only, touch UPPER OVEN or LOWER OVEN,
Each oven can be independently set,
2, Touch BAKE.
Touch the number keys to enter a temperature other than
350°F (177°C). The bake range can be set between
170°F and 500°F (77°C and 260°C).
3. Touch START.
4. Touch OPTIONS and then number key "7." "SABBATH
MODE" will appear on the oven display.
To Regularly Set, Timed:
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.
Sabbath Mode must be enabled before starting the Bake cycle.
See the "To Activate" section.
1. On double ovens only, touch UPPER OVEN or LOWER OVEN.
Each oven can be independently set.
2. Touch BAKE.
Touch the number keys to enter a temperature other than
350°F (177°C). The bake range can be set between
170°F and 500°F (77°C and 260°C).
3. Touch COOK TIME.
4. Touch the number keys to enter the length of Sabbath Mode
time, up to 11 hours 59 minutes.
5. Touch START. The oven will begin a timed bake cycle.
The start time and stop time will appear on the display.
6. Touch OPTIONS and then touch number key "7." "SABBATH
MODE" will appear on the oven display.
7. When the stop time is reached, the oven will automatically
turn off. The oven control will remain in Sabbath Mode until
the Off button is touched.
Temperature Change
The oven temperature can be changed when the oven(s) are in
the Sabbath Mode. No tones will sound, and the display will not
change. The heating elements will not turn on or off for a random
time, anywhere from 16 to 24 seconds. It may take up to one-half
hour for the oven to change temperature.
Number keys 1 through 0 represent temperatures.
Use the following chart as a guide.
NUMBER KEY OVEN TEMPERATURE
1 170°F (77°C)
2 200°F (95°0)
3 225°F (107°O)
4 250°F (120°O)
5 300°F (149°O)
6 325°F (163°O)
7 350°F (177°O)
8 375°F (191 °C)
9 400°F (204°0)
0 450°F (232°0)
To Change Temperature:
Initially on double ovens, the cavities can be set for independent
temperatures. However, once Sabbath Mode is running, if the
temperature is changed both cavities will use the new
temperature.
1. Touch the number key from the chart.
2. Touch START.
OVEN USE
Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.
During oven use, the heating elements will not remain on, but will
cycle on and off throughout oven operation.
IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off. Exposure to the fumes may result in death to
certain birds. Always move birds to another closed and well-
ventilated room.
IMPORTANT: Do not line the oven bottom with any type of foil,
liners or cookware because permanent damage will occur to the
oven bottom finish.
• Do not cover entire rack with foil because air must be able to
move freely for best cooking results.
• To catch spills, place foil on rack below dish. Make sure foil is
at least 1/2"(1.3 cm) larger than the dish and that it is turned
up at the edges.
IMPORTANT: To avoid permanent damage to the porcelain
finish, do not place food or bakeware directly on the oven door or
bottom.
RACKS
NOTES:
• Position racks before turning on the oven.
• Do not position racks with bakeware on them.
• Make sure racks are level.
To move a rack, pull it out to the stop position, raise the front
edge, then lift out. Use the following illustration and charts as a
guide.
4 ..........
2 ................
Traditional Cooking
FOOD RACK POSITION*
Large roasts, turkeys, angel food, 1 or 2
bundt cakes, quick breads, pies
Yeast breads, casseroles, meat and 2
poultry
Cookies, biscuits, muffins, cakes 2 or 3
*On models with the CleanBake TM feature, foods may be placed
on a lower rack position.
Convection Cooking
OVEN SETTING NUMBER OF RACK
RACKS USED POSITION(S)
Convection Bake 1 1,2 or 3
Convection Bake 2 2 and 4
Convection Bake 3 1,3 and 5
Convection Roast 1 1,2 or 3
Convection Broil 1 3 or 4
BAKEWARE
To cook food evenly, hot air must be able to circulate. For
traditional cooking, allow 2" (5 cm) of space around bakeware
and oven walls. For convection cooking, allow 1" (2.5 cm) of
space around bakeware and oven walls. Use the following chart
as a guide.
NUMBER POSITION ON RACK
OF PAN(S)
1 Center of rack.
2 Side by side or slightly staggered.
3 or 4 Opposite corners on each rack. Make sure
that no bakeware piece is directly over
another.
To Remove Roll-Out Rack:
1. Slide the rack in completely so that it is closed and engaged
with the sliding shelf.
2. Using 2 hands, lift up on the front edge of the rack and the
sliding shelf together. Slowly push both to the back wall of the
oven so the front edge of the sliding shelf sits on the rack
guide located on the sides of the oven.
The front edge of the rack and the sliding shelf should be
higher than the back edge.
3=
B ..................
C
A. Sliding shelf
B. Rack guide
C. Roll-out rack
Using 2 hands, lift up the back of the rack and the sliding
shelf so that the back and front are level on the rack guide.
The roll-out rack allows easy access to position and remove food
in the oven. It can be used in rack positions I to 4. Do not put the
roll-out rack in position 5 because it will not fit.
Open Position
A. Roll-out rack
B. Sliding shelf
Closed and Engaged Position
A. Roll-out rack
B. Sliding shelf
4. Pull the rack and the sliding shelf out.
To Replace Roll-Out Rack
1. Using 2 hands, grasp the front of the closed rack and the
sliding shelf. Place the closed rack and the sliding shelf on
the rack guide.
2. Slowly push the rack and the sliding shelf to the back of the
oven until the back edge of the sliding shelf drops.
3. Pull the rack and the sliding shelf slightly forward until the
front edge drops and the sliding shelf is on the rack guide.
To avoid damage to the sliding shelves, do not place more than
25 Ibs (11.4 kg) on the rack.
Do not clean the roll-out rack in a dishwasher. It may remove the
rack's lubricant and affect its ability to slide.
See the "General Cleaning" section for more information.
Thebakewarematerialaffectscookingresults.Follow
manufacturer'srecommendationsandusethebakewaresize
recommendedintherecipe.Usethefollowingchartasaguide.
BAKEWARE/ RECOMMENDATIONS
RESULTS
Light colored • Use temperature and time
aluminum recommended in recipe.
• Light golden crusts
• Even browning
Dark aluminum and •
other bakeware with
dark, dull and/or
nonstick finish •
• Brown, crisp •
crusts
May need to reduce baking
temperatures 25°F (15°C).
Use suggested baking time.
For pies, breads and casseroles,
use temperature recommended in
recipe.
• Place rack in center of oven.
Insulated cookie
sheets or baking
pans
• Little or no bottom
browning
Stainless steel
• Light, golden
crusts
• Uneven browning
• Place in the bottom third of oven.
• May need to increase baking time.
• May need to increase baking time.
Stoneware/Baking • Follow manufacturer's instructions.
stone
• Crisp crusts
Ovenproof • May need to reduce baking
glassware, ceramic temperatures 25°F (15°C).
glass or ceramic
• Brown, crisp
crusts
On models without a temperature probe, use a meat
thermometer to determine doneness of meat, poultry and fish.
The internal temperature, not appearance, should be used to
determine doneness. A meat thermometer is not supplied with
this appliance.
• Insert the thermometer into the center of the thickest portion
of the meat or inner thigh or breast of poultry. The tip of the
thermometer should not touch fat, bone or gristle.
• After reading the thermometer once, push it into the meat
Y2"(1.3 cm) more and read again. Ifthe temperature drops,
cook the meat or poultry longer.
• Check all meat, poultry and fish in 2 or 3 different places.
A"--
B
C--
[ [................. I
( )
O --
E
F--"
............
I ( )
I
Single and Double Oven
A. Control panel
B. Oven vent
C. Single oven or upper double oven
Double Oven
D. Upperoven
E Oven vent
F Loweroven
The oven vent(s) should not be blocked or covered since they
allow the release of hot air and moisture from the oven. Blocking
or covering vents will cause poor air circulation, affecting cooking
and cleaning results. Do not set plastics, paper or other items
that could melt or burn near the oven vent(s).
A. Broil elements
B. Bake element
During baking or roasting, the bake and broil elements will cycle
on and off in intervals to maintain the oven temperature.
If the oven door is opened during baking or roasting, the heating
elements (bake and both broils) will turn off approximately
30 seconds after the door is opened. They will turn on again
approximately 30 seconds after the door is closed.
To Bake or Roast:
Before baking or roasting, position racks according to the
"Positioning Racks and Bakeware" section. When roasting, it is
not necessary to wait for the oven to preheat before putting food
in, unless recommended in the recipe.
1. On double ovens only, touch UPPER OVEN or LOWER OVEN.
The cavity symbol will indicate which oven was chosen.
2= Touch BAKE.
Touch the number keys to enter a temperature other than
350°F (177°C). The bake range can be set between 170°F
and 500°F (77°C and 260°C).
10
3=
4=
Touch START.
"Lo" will appear on the oven display if the actual oven
temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C),
the oven display will begin displaying the temperature as it
increases.
When the set temperature is reached, if on, one tone will
sound.
Touch OFF, UPPER OVEN OFF or LOWER OVEN OFF when
finished cooking.
r-.
d.
A. Full broil
B. Center broil
Broiling uses direct radiant heat to cook food.
During full broiling, both the inner and outer broil elements heat.
During center broiling, only the inner broil element heats. The
element(s) cycle on and off in intervals to maintain the oven
temperature.
If the oven door is opened during broiling, the broil element(s)
will turn off in approximately 30 seconds. When the oven door
is closed, the elements will come back on approximately
30 seconds later.
• Use only the broiler pan and grid provided with the appliance.
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 broiler 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.
• Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
• After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
To Broil:
Before broiling, position rack according to the Broiling Chart.
When broiling, changing the temperature allows more precise
control. 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.
Position food on the grid on the broiler pan, then place it in the
center of the oven rack with the longest side parallel to the door.
It is not necessary to wait for the oven to preheat before putting
food in, unless recommended in the recipe.
Close the door.
1. On double ovens only, touch UPPER OVEN or LOWER OVEN.
The cavity symbol will indicate which oven was chosen.
2. Touch BROIL once for Full broiling, twice for Center broiling.
Touch the number keys to enter a temperature other than
500°F (260°C). The broil range can be set between 170°F and
500°F (77°C and 260°C).
3. Touch START.
The set oven temperature will appear on the oven display
until the oven is turned off.
4. Touch OFF, UPPER OVEN OFF or LOWER OVEN OFF when
finished cooking.
BROILING CHART
For best results, place food 3" (7 cm) or more from the broil
elements, rack position 4 is recommended. For diagram, see the
"Positioning Racks and Bakeware" section.
A temperature setting of 500°F (260°C) is recommended.
Times are guidelines only and may need to be adjusted for
individual foods and tastes.
FOOD COOK TIME
(in minutes)
Beef
Steak
1,, to 1_/4,,
(2.5 cm to 3 cm) thick
medium-rare 15-17
medium 17-19
well-done 20-24
Pork
Pork chops
1" (2.5 cm) thick
medium 16-18
Lamb
Lamb chops
1" (2.5 cm) thick
medium-rare 10-12
medium 11-13
Ground Meats
Ground beef, pork or lamb patties*
3/4"(2 cm) thick
well-done 16-18
Chicken
Chicken
bone-in pieces (2" to 2_/2'' [5 cm to 20-30
6.3 cm])
boneless pieces (4 oz., [113 g]) 12-15
Fish
Fish
_/2,,to 3/4,,
(1.25 to 2 cm) thick 6-9
*Place up to 12 patties, equally spaced, on broiler grid.
11
In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air helps maintain a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (14°C to 28°C), and cooking time can be shortened
by as much as 30 percent, especially for large turkeys and roasts.
• It is important not to cover foods with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.
• Keep heat loss to a minimum by opening the oven door only
when necessary.
• Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
• Test baked goods for doneness a few minutes before the
minimum cooking time with an alternative method such as
using a toothpick.
• Use a meat thermometer or the temperature probe to
determine the doneness of meats and poultry. Check the
temperature of pork and poultry in 2 or 3 places.
f! ....... , ;, '
If the oven door is opened during convection baking, the fan
turns off immediately when the door is opened and turns on
immediately when the door is closed. Convection, Bake and Broil
(only during preheating) elements will turn off approximately
30 seconds after the door is opened. They will turn on again
approximately 30 seconds after the door is closed.
• Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.
To Convection Bake:
Before convection baking, position racks according to the
"Positioning Racks and Bakeware" section. When using 2 racks,
place on guides 2 and 4. When using 3 racks, place on guides
1,3 and 5.
1. On double ovens only, touch UPPER OVEN or LOWER OVEN.
The cavity symbol indicates which oven was chosen.
2, Touch CONVECTION BAKE.
Touch the number keys to enter a temperature other than
325°F (163°C). The convection bake range can be set
between 170°F and 500°F (77°C and 260°C).
3. Touch START.
"Lo °'' will appear on the oven display if the actual oven
temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the
oven display will show the oven temperature increasing.
When the set temperature is reached, if on, 1 tone will sound.
4. Touch OFE UPPER OVEN OFF or, on some models, LOWER
OVEN OFF when finished cooking.
A
A. TH.E. TM Convection element (hidden) and fan
The T.H.E.TM (Third Hidden Element) convection element is
hidden in the rear panel of the oven cavity, and assisted by the
convection fan, provides balanced, efficient heating.
Convection baking can be used for baking delicate cakes and
pastries, as well as foods on multiple racks. It is helpful to
stagger items on the racks to allow a more even flow of heat. If
the oven is full, extra cooking time may be needed.
When cooking an oven meal with several different types of foods,
be sure to select recipes that require similar temperatures.
Cookware should sit in the oven with at least 1" (2.5 cm) of space
between the cookware and the sides of the oven.
During convection baking preheat, the T.H.E.TM convection
element and broil element and the CleanBake TM element all heat
the oven cavity. After preheat, the T.H.E.TM convection element
and the CleanBake TM element will cycle on and off in intervals to
maintain oven temperature, while the fan constantly circulates
the hot air.
A
B
A. Broil heat
B. Convec#on _n
C. Bake heat
Convection roasting can be used for roasting meats and poultry,
or for baking yeast breads and loaf cakes using a single rack.
During convection roasting, the CleanBake TM and broil elements
will cycle on and off in intervals to maintain oven temperature,
while the fan constantly circulates the hot air.
If the oven door is opened during convection roasting, the fan
turns off immediately when the door is opened and turns on
immediately when the door is closed. Broil and bake elements
will turn off approximately 30 seconds after the door is opened.
They will turn on again approximately 30 seconds after the door
is closed.
• Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.
12
To Convection Roast:
Before convection roasting, position racks according to the
"Positioning Racks and Bakeware" section. It is not necessary to
wait for the oven to preheat before putting food in, unless
recommended in the recipe.
Use the roasting rack on top of the broiler pan and grid. This
holds the food above the grid and allows air to circulate
completely around all surfaces.
A. Roasting rack
B. Broiler grid
C. Broil pan
1. On double ovens only, touch UPPER OVEN or, on some
models, LOWER OVEN.
The cavity symbol indicates which oven was chosen.
2= Touch CONVECTION ROAST.
Touch the number keys to enter a temperature other than
325°F (163°C). The convection roast range can be set
between 170°F and 500°F (77°C and 260°C).
3. Touch START.
"Lo °'' will appear on the oven display if the actual oven
temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the
oven display will show the oven temperature increasing.
When the set temperature is reached, if on, one tone will
sound.
4. Touch OFF, UPPER OVEN OFF or, on some models, LOWER
OVEN OFF when finished cooking.
CONVECTION ROASTING CHART
FOOD/RACK COOK TIME OVEN TEMP. INTERNAL
POSITION (min. per FOOD TEMP.
1 Ib [454 g])
Beef, Rack Position 2
Rib Roast
rare 20-25
medium 25-30 300°F (149°C)
well-done 30-35
Rib Roast
(boneless)
rare 22-25
medium 27-30 300°F (149°C)
well-done 32-35
Rump,
Sirloin Tip
Roast
rare 20-25 300°F (149°C)
medium 25-30
well-done 30-35
Meat Loaf 20-25 325°F (163°C)
140°F (60°C)
160°F (71°C)
170°F (77°0)
140°F (60°C)
160°F (71°C)
170°F (77°0)
140°F (60°0)
160°F (71°C)
170°F (77°0)
165°F (74°0)
FOOD/RACK COOK TIME OVEN TEMP. INTERNAL
POSITION (min. per FOOD TEMP.
1 Ib [454 g])
Veal, Rack Position 2
Loin, Rib,
Rump
Roast
medium 25-35 325°F (163°C) 160°F (71°C)
well-done 30-40 170°F (77°C)
Pork, Rack Position 2
Loin Roast 30-40 325°F (163°C) 160°F-170°F
(boneless) (71°C-77°C)
Shoulder 35-40 325°F (163°C) 160°F-170°F
Roast (71°C-77°C)
Ham, Rack Position 2
Fresh 25-35 300°F (149°C) 160°F (71°C)
(uncooked)
Fully 15-20 300°F (149°C) 160°F (71°C)
Cooked
Lamb, Rack Position 2
Leg,
Shoulder
Roast
medium 25-30 300°F (149°C) 160°F (71°C)
well-done 30-35 170°F (77°C)
Chicken*, Rack Position 2
Whole
3-5 Ibs 20-25 325°F (163°C) 180°F (82°C)
(1.5-2.2 kg)
5-7 Ibs 15-20 325°F (163°C) 180°F (82°C)
(2.2-3.1 kg)
Turkey*, Rack Positions 1 or 2
13 Ibs and 10-15 300°F (149°C) 180°F (82°C)
under
(5.85 kg)
Over 13 Ibs 10-12 300°F (149°C) 180°F (82°C)
(5.85 kg)
Cornish Game Hens*, Rack Position 2 or 3
1-1.5 Ibs 50-60 325°F (163°O) 180°F (82°0)
(0.5-0.7 kg)
*Do not stuff poultry when convection roasting.
13
A
B
A. Broil heat
B. Convection fan
During convection broiling, the broil elements will cycle on and off
in intervals to maintain oven temperature, while the fan constantly
circulates the hot air.
The temperature is preset at 450°F (232°C), but can be changed
to a different temperature• Cooking times will vary depending on
the rack position and temperature and may need to be adjusted.
If the oven door is opened during convection broiling, the fan
turns off immediately when door is opened and turns on again
immediately when door is closed. Broil elements will turn off
approximately 30 seconds after the door is opened. They will turn
on again approximately 30 seconds after the door is closed.
To Convection Broil:
Before convection broiling, see "Full and Center Broiling" section
for general broiling guidelines. Position rack.
Allow the oven to preheat for 5 minutes. Position food on the
unheated grid on the broiler pan, then place it in the center of the
oven rack with the longest side parallel to the door.
Close the door.
1. On double ovens only, touch UPPER OVEN or, on some
models, LOWER OVEN.
The cavity symbol indicates which oven was chosen.
2. Touch CONVECTION BROIL•
Touch the number keys to enter a temperature other than
450°F (232°C). The convection broil range can be set
between 170°F and 500°F (77°C and 260°C).
3. Touch START•
The set oven temperature will appear on the oven display
until oven is turned off.
4. Touch OFF, UPPER OVEN OFF or, on some models, LOWER
OVEN OFF when finished cooking•
Convection temperatures and times differ from those of standard
cooking. The oven can automatically reduce standard recipe
temperatures and times for convection cooking•
The conversion may not be exact because foods are grouped in
general categories. To ensure optimal cooking results, the oven
will prompt a food check at the end of a non-delayed cook time.
Use the following chart as a guide•
SETTING FOODS
BAKED GOODS Biscuits, Breads: quick and yeast,
Cakes and Cookies
Casseroles: including frozen entrees and
souffles
Fish
MEATS
Baked potatoes
Chicken: whole and pieces, Meat loaf,
Roasts: pork, beef and ham
Turkey and large poultry are not included
because their cook times vary.
OTHER FOODS Convenience foods: french fries,
nuggets, fish sticks, pizza,
Pies: fruit and custard
To Use:
Before using Convection Temperature Conversion for BAKED
GOODS and OTHER FOODS, allow the oven to preheat before
placing food in the oven.
1. On double ovens only, touch UPPER OVEN or, on some
models, LOWER OVEN.
The cavity symbol indicates which oven was chosen.
2. Touch BAKED GOODS, MEATS or OTHER FOODS•
3. Touch number keys to enter standard cook temperature.
4. Touch number keys to enter standard cook time.
5. Touch START.
"CHECK FOOD AT" and the stop time will appear on the oven
display after preheating is complete.
When the stop time is reached, end-of-cycle tones will sound
if enabled. Open the door and check food.
6. Touch OFF, UPPER OVEN OFF or, on some models, LOWER
OVEN OFF when finished cooking.
14
Proofing bread prepares dough for baking by activating the
yeast. Proofing twice is recommended.
To Proof:
Before first proofing, place dough in a lightly greased bowl and
cover loosely with wax paper coated with shortening. Place on
rack guide 2, then place broiler pan on guide 1. See "Positioning
Racks and Bakeware" for diagram. Put 2 cups (500 mL) of boiling
water in broiler pan. Close door.
f. On double ovens only, touch UPPER OVEN or LOWER OVEN.
The cavity symbol will indicate which oven was chosen.
2.
3.
Touch BREAD PROOR Display will show 100°F (38°C).
Touch START.
Let dough rise until nearly doubled in size, check at 20 to
25 minutes. Proofing time may vary depending on dough type
and quantity.
4. Touch OFF, UPPER OVEN OFF or LOWER OVEN OFF when
finished proofing.
Before second proofing, shape dough, place in baking pan(s) and
cover loosely with plastic wrap coated with cooking spray. Follow
same placement, broiler pan and water and control steps above.
Before baking, remove plastic wrap.
Burn Hazard
Use an oven mitt to remove temperature probe.
Do not touch broil element.
Failure to follow these instructions can result in burns.
The temperature probe accurately measures the internal
temperature of meat, poultry and casseroles with liquid and
should be used in determining the doneness of meat and poultry.
It should not be used during full and center broiling, convection
broiling, dehydrating or proofing bread.
Always unplug and remove the temperature probe from the oven
when removing food.
To Use:
Before using, insert the probe into the center of the thickest
portion of meat or into the inner thigh or breast of poultry, away
from fat or bone at an angle as shown in following diagram. Place
food in oven and connect the temperature probe to the jack.
Keep probe asfar away from heat source as possible. Close oven
door.
A_
A. Temperature probe jack
B. Temperature probe
On double ovens only, touch UPPER OVEN or LOWER OVEN.
This step is necessary only if a meat probe is plugged into the
upper and lower cavity at the same time. Ifonly 1 meat probe
is used, cavity focus is automatically switched to the oven
that the meat probe is plugged into.
2. Touch the number keys to enter a probe temperature, if other
than 160°F (75°C). The probe temperature is the desired
internal temperature of the food when it is done. The
temperature can be set between 130°F and 190°F (55°C and
85°C).
3. Touch BAKE, CONVECT BAKE or CONVECT ROAST.
Touch number keys to enter a temperature other than the one
displayed. The oven temperature is the temperature given in
the recipe.
4. Touch START.
The set oven temperature will appear on the oven display
throughout cooking.
"Le °'' will appear as the probe temperature until the internal
temperature of the food reaches 130°F (54°C). Then the
display will show the temperature increasing.
When the set probe temperature is reached, the oven will
shut off automatically and "Cooking Complete" will appear on
the oven display.
If enabled, end-of-cycle tones will sound, then reminder
tones will sound every minute.
5. Touch OFF, UPPER OVEN OFF or, on some models, LOWER
OVEN OFF, or open the oven door to clear the display and/or
stop reminder tones.
6. Always unplug and remove the temperature probe from the
oven when removing food. The probe symbol will remain lit in
the display until the probe is unplugged.
To Change Probe Temperature, Oven Setting:
1. Unplug probe, plug back in, then close oven door.
2. Follow steps 1 through 6 in the "To Use" section.
15
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.
Timed Cooking allows the oven(s) to be set to turn on at a certain
time of day, cook for a set length of time, and/or shut off
automatically. Delay start should not be used for food such as
breads and cakes because they may not bake properly.
To Set a Cook Time:
1. On double ovens only, touch UPPER OVEN or LOWER OVEN.
The cavity symbol will indicate which oven was chosen.
2.
Touch BAKE, CONVECTION BAKE OR CONVECTION
ROAST.
Touch the number keys to enter a temperature other than the
one displayed. The range can be set between 170°F and
500°F (77°C and 260°C).
Timed Cooking may also be used with the Bread Proof
function, but the temperature is not adjustable.
3. Touch COOK TIME.
4.
5.
Touch number keys to enter the length of time to cook.
Touch START.
The minute time countdown will appear on the oven display.
The start time and stop time are not displayed until the oven
is finished preheating.
On double oven models only, when both upper and lower
ovens are being used at the same time, touch UPPER OVEN
or LOWER OVEN to display respective cook time.
When the stop time is reached, the oven will shut off
automatically and "cooking complete" will appear on the
oven display.
If enabled, end-of-cycle tones will sound, then reminder
tones will sound every minute.
6. Touch OFF, UPPER OVEN OFF or LOWER OVEN OFF, or
open the oven door to clear the display and/or stop reminder
tones.
To Set a Cook Time and Stop Time:
Before setting, make sure the clock is set to the correct time of
day. See "Clock" section.
1. On double ovens only, touch UPPER OVEN or LOWER OVEN.
The cavity symbol will indicate which oven was chosen.
2. Touch BAKE, CONVECTION BAKE OR CONVECTION
ROAST.
Touch the number keys to enter a temperature other than the
one displayed. The range can be set between 170°F and
500°F (77°C and 260°C).
Timed Cooking may also be used with the Bread Proof
function, but the temperature is not adjustable.
3. Touch COOK TIME.
4. Touch number keys to enter the length of time to cook.
5. Touch STOP TIME.
6. Touch the number keys to enter time of day to stop.
7. Touch START.
8.
The start time is automatically calculated and displayed.
"DELAY" and the stop time will also appear on the oven
display.
When the start time is reached, the oven will automatically
turn on. The minute time countdown will appear on the oven
display.
When the stop time is reached, the oven will shut off
automatically and "cooking complete" will appear on the
oven display.
If enabled, end-of-cycle tones will sound, then reminder
tones will sound every minute.
Touch OFF, UPPER OVEN OFF or LOWER OVEN OFF, or
open the oven door to clear the display and/or stop reminder
tones.
Dehydration is a method used to preserve food. Various factors,
such as the quality of the fresh food, pretreatment techniques,
the size and thickness of the food, and the climate may affect the
finished product.
During dehydration, heat is used to force out moisture and air
circulation is used to carry the moisture away.
Refer to a reliable book or source for complete information about
dehydrating and preserving foods.
To Dehydrate:
Position the racks according to the following chart. See
"Positioning Racks and Bakeware" section for diagram.
NUMBER OF RACKS RACK POSITION(S)
1 3
2 2 and 4
3 1,3 and 5
1. Close the oven door.
2. Touch OPTIONS then 5.
3. On double ovens only, touch UPPER OVEN or LOWER OVEN.
The cavity symbol will indicate which oven was chosen.
4. Touch the number key to enter a temperature other than
140°F (60°C). The dehydrating range can be set between
100°F and 200°F (38°C and 93°C).
5. Touch START.
6. Touch OFF, UPPER OVEN OFF or, on some models, LOWER
OVEN OFF when finished dehydrating.
NOTE: The oven will automatically turn off after 12 hours.
However, some foods may take more than 12 hours to dehydrate.
If this is the case, the oven will need to be restarted.
16
OVEN CARE
Burn Hazard
Do not touch the oven during the Self-Cleaning cycle.
Keep children away from oven during
Self-Cleaning cycle.
Failure to follow these instructions 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.
Self-clean the oven before it becomes heavily soiled. Heavy soil
results in longer cleaning and more smoke.
Keep the kitchen well-ventilated during the Self-Cleaning cycle to
help get rid of heat, odors, and smoke.
Do not block the oven vent(s) during the Self-Cleaning cycle. Air
must be able to move freely. Depending on your model, see
"Oven Vent" or "Oven Vents" section.
Do not clean, rub, damage or move the oven door gasket. The
door gasket is essential for a good seal.
Prepare Oven:
• Remove the broiler pan, grid, cookware and bakeware and,
on some models, the temperature probe from the oven.
• Remove any foil from the oven because it may burn or melt,
damaging the oven.
• Remove oven racks to keep them shiny and easy to slide.
See "General Cleaning" section for more information.
Hand clean inside door edge and the 11/2'' (3.8 cm) area
around the inside oven cavity frame, being certain not to
move or bend the gasket. This area does not get hot enough
during self-cleaning to remove soil. Do not let water, cleaner,
etc. enter slots on door frame. Use a damp cloth to clean this
area.
Wipe out any loose soil to reduce smoke and avoid damage.
At high temperatures, foods react with porcelain. Staining,
etching, pitting or faint white spots can result. This will not
affect cooking performance.
How the Cycle Works
IMPORTANT: The heating and cooling of porcelain on steel in the
oven may result in discoloring, loss of gloss, hairline cracks and
popping sounds.
The Self-Cleaning cycle uses very high temperatures, burning soil
to a powdery ash.
The oven is preset for a 3 hour 30 minute clean cycle, however
the time can be changed. Suggested clean times are 2 hours
30 minutes for light soil and between 3 hours 30 minutes and
4 hours 30 minutes for average to heavy soil.
Use the following chart as a guide to determine the desired
cleaning level.
CLEANING TOTAL CLEANING TIME
LEVEL (includes a 30 minute cool down time)
1 (Quick) 2 hours 30 minutes
3 hours
3 (Regular)
3 hours 30 minutes
4 hours
5 (Maxi) 4 hours 30 minutes
Once the oven has completely cooled, remove ash with a damp
cloth. Do not wipe down any of the inside surfaces until the oven
has completely cooled down. Applying a cool damp cloth to the
inner door glass before it has cooled completely could result in
the glass breaking.
The oven lights will not work during the Self-Cleaning cycle.
On double oven models, only one oven can self-clean at atime. If
one oven is self-cleaning, the other oven cannot be set or turned
on.
NOTE: The oven has a 2 speed cooling fan motor. During self-
cleaning the fan(s) will operate at its highest speed to increase
airflow to better exhaust the hotter air through the oven vent(s).
An increase of noise may be noticeable during and after the self-
cleaning cycle until the oven cools.
To Self-Clean:
Before self-cleaning, make sure the door is closed completely or
it will not lock and the cycle will not begin.
1. On double ovens only, touch UPPER OVEN or LOWER OVEN.
The cavity symbol will indicate which oven was chosen.
2.
Touch SELF CLEAN. Touch SELF CLEAN repeatedly to set a
clean time other than 3 hours and 30 minutes. The clean time
can be set between 2 hours and 30 minutes and 4 hours and
30 minutes.
Number keys cannot be used to set a clean time.
3. Touch START.
The oven door will automatically lock and "DOOR LOCKED,"
the start time and stop time will appear on the oven display.
The door will not unlock until the oven cools.
When the cycle is complete and the oven is cool, "self clean
complete" will appear on the oven display and "DOOR
LOCKED" will disappear.
If enabled, end-of-cycle tones will sound, then reminder
tones will sound every minute.
4. Touch OFF, or UPPER OVEN OFF or LOWER OVEN OFF, or
open the oven door to clear the oven display and/or stop
reminder tones.
17
To Delay the Start of Self-Cleaning:
Before delaying the start of Self-Clean, make sure the clock is set
to the correct time of day. See "Clock" section. Also, make sure
the door is closed completely or it will not lock and the cycle will
not begin,
1. On double ovens only, touch UPPER OVEN or LOWER OVEN.
The cavity symbol will indicate which oven was chosen.
2=
Touch SELF CLEAN. Touch SELF CLEAN repeatedly to set a
clean time other than 3 hours and 30 minutes.The clean time
can be set between 2 hours and 30 minutes and 4 hours and
30 minutes.
Number keys cannot be used to set clean time.
3. Touch STOP TIME.
4. Touch the number keys to enter the time of day to stop.
5. Touch START.
The start time is automatically calculated and displayed.
The door will automatically lock and "DOOR LOCKED,"
"DELAY," and the stop time will also appear on the display.
The door will not unlock until the oven cools.
When the start time is reached, the oven will automatically
turn on.
When the cycle is complete and the oven cools, "self clean
complete" will appear on the oven display and "DOOR
LOCKED" will disappear.
If enabled, end-of-cycle tones will sound, then reminder
tones will sound every minute.
6. Touch OFF, or UPPER OVEN OFF or LOWER OVEN OFF, or
open the oven door to clear the oven display and/or stop
reminder tones.
To Stop Self-Clean anytime:
Touch OFF, UPPER OVEN OFF or LOWER OVEN OFF, If the oven
temperature is too high, the door will remain locked. It will not
unlock until the oven cools.
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.
STAINLESS STEEL (on some models)
Cleaning Method:
Rub in direction of grain to avoid damaging.
• KitchenAid _ Stainless Steel Cleaner and Polish Part Number
4396920 (not included) or KitchenAid _ Stainless Steel Wipes
Part Number 8212510 (not included):
See "Assistance or Service" section to order.
• Liquid detergent or all-purpose cleaner:
Rinse with clean water and dry with soft, lint-free cloth.
• Vinegar for hard water spots
To avoid damage to stainless steel surfaces, do not use soap-
filled scouring pads, abrasive cleaners, Cooktop Polishing
Creme, steel-wool pads, gritty washcloths or some paper towels.
OVEN DOOR EXTERIOR
Cleaning Method:
• Glass cleaner and a soft cloth or sponge:
Apply glass cleaner to soft cloth or sponge, not directly on
panel.
• All-Purpose Appliance Cleaner Part Number 31662
(not included):
See "Assistance or Service" section to order.
OVEN DOOR INTERIOR
Cleaning Method:
• Self-Cleaning cycle:
For optimal door cleaning result, wipe away any deposits with
a damp sponge before running cycle.
CONTROL PAN EL
Cleaning Method:
• Glass cleaner and soft cloth or sponge:
Apply glass cleaner to soft cloth or sponge, not directly on
panel.
• All-Purpose Appliance Cleaner Part Number 31662
(not included):
See "Assistance or Service" section to order.
Do not use abrasive cleaners, steel-wool pads, gritty washcloths
or some paper towels. Damage may occur.
OVEN CAVITY
Do not use oven cleaners.
Food spills should be cleaned when oven cools. At high
temperatures, foods react with porcelain and staining, etching,
pitting or faint white spots can result.
Cleaning Method:
• Self-Cleaning cycle: See "Self-Cleaning Cycle" first.
OVEN RACKS AND ROASTING RACKS
Cleaning Method:
• Self-Cleaning cycle:
See "Self-Cleaning Cycle" first. Remove racks or they will
discolor and become harder to slide. If this happens, a light
coating of vegetable oil applied to the rack guides will help
them slide.
• Steel-wool pad
18
BROILER PAN AND GRID
Do not clean in the Self-Cleaning cycle.
Cleaning Method:
• Mildly abrasive cleanser:
Scrub with wet scouring pad.
• Solution of 1/2cup (125 mL) ammonia to 1 gal. (3.75 L) water:
Soak for 20 minutes, then scrub with scouring or steel-wool
pad.
• Oven cleaner:
Follow product label instructions.
Porcelain enamel only, not chrome
• Dishwasher
The oven lights are 12-volt, 5-watt maximum halogen bulbs. They
will come on when the oven door is opened. On double oven
models, both upper and lower lights will come on when either
door is opened. The oven lights will not work during the Self-
Cleaning cycle. When the oven door is closed, touch OVEN
LIGHT to turn them on or off.
To Replace:
Before replacing bulb, make sure the oven is off and cool.
1. Disconnect power.
2. Remove glass light cover by grasping the front edge and
pulling away from oven.
IMPORTANT: To avoid oven door glass breakage:
• Do not close the oven door if the racks are not fully inserted
into the oven cavity or when 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.
For normal oven use, it is not suggested to remove the oven door.
However, if removal is necessary, make sure the oven is off and
cool. Then, follow these instructions. The oven door is heavy.
To Remove:
1. Open oven door all the way.
2. Flip up the hinge latch on each side.
3=
4.
Close the oven door as far as it will shut.
Lift the oven door while holding both sides.
Continue to push the oven door closed and pull it away from
the oven door frame.
3. Remove bulb from socket.
4. Replace bulb, using tissue or wearing cotton gloves to handle
bulb. Do not touch bulb with bare fingers.
5. Replace bulb cover by snapping back into wall.
6. Reconnect power.
To Replace:
1. Insert both hanger arms into the door.
2=
3.
Open the oven door.
You should hear a "click" as the door is set into place.
Move the hinge levers back to the locked position. Check
that the door is free to open and close. If it is not, repeat the
removal and installation procedures.
19
TROUBLESHOOTING
Try the solutions suggested here first in order to avoid the cost of an unnecessary service call.
Nothing will operate
Has a household fuse blown, or has a circuit breaker
tripped?
Replace the fuse or reset the circuit breaker. Ifthe problem
continues, call an electrician.
• Is the appliance wired properly?
See Installation Instructions.
Oven will not operate
• Is the electronic oven control set correctly?
See "Electronic Oven Control" section.
• Has a delay start been set?
See "Timed Cooking" section.
• Is the Control Lock set?
See "Control Lock" section.
• Is the Sabbath Mode set?
See "Sabbath Mode" section.
• On double oven models, is one oven self-cleaning?
When one oven is self-cleaning the other oven cannot be set
or turned on.
• On double oven models, has the correct oven been
selected?
Choose UPPER OVEN or LOWER OVEN first.
Oven temperature too high or too low
• Does the oven temperature calibration need adjustment?
See "Oven Temperature Control" section.
Display shows messages
Is the display showing a letter followed by a number?
Clear the display. See "Display(s)" section. If a letter followed
by a number reappears, call for service. See "Assistance or
Service" section.
Self-Cleaning cycle will not operate
• Is the oven door open?
Close the oven door all the way.
• Has the function been entered?
See "Self-Cleaning Cycle" section.
• On some models, has a delay start Self-Clean cycle been
set?
See "Self-Cleaning Cycle" section.
• Has a delay start been set?
See "Timed Cooking" section.
• On double oven models, is one oven self-cleaning?
When one oven is self-cleaning, the other oven cannot be set
to self-clean.
Oven cooking results not what expected
• Is the proper temperature set?
Double-check the recipe in a reliable cookbook.
Is the proper oven temperature calibration set?
See "Oven Temperature Control" section.
Was the oven preheated?
See "Baking and Roasting" section.
Is the proper bakeware being used?
See "Bakeware" section.
Are the racks positioned properly?
See "Positioning Racks and Bakeware" section.
Is there proper air circulation around bakeware?
See "Positioning Racks and Bakeware" section.
Is the batter evenly distributed in the pan?
Check that batter is level in the pan.
Is the proper length of time being used?
Adjust cooking time.
Has the oven door been opened while cooking?
Oven peeking releases oven heat and can result in longer
cooking times.
Are baked items too brown on the bottom?
Move rack to higher position in the oven.
Are pie crust edges browning early?
Use aluminum foil to cover the edge of the crust and/or
reduce baking temperature.
20
La page est en cours de chargement...
La page est en cours de chargement...
La page est en cours de chargement...
La page est en cours de chargement...
La page est en cours de chargement...
La page est en cours de chargement...
La page est en cours de chargement...
La page est en cours de chargement...
La page est en cours de chargement...
La page est en cours de chargement...
La page est en cours de chargement...
La page est en cours de chargement...
La page est en cours de chargement...
La page est en cours de chargement...
La page est en cours de chargement...
La page est en cours de chargement...
La page est en cours de chargement...
La page est en cours de chargement...
La page est en cours de chargement...
La page est en cours de chargement...
La page est en cours de chargement...
La page est en cours de chargement...
La page est en cours de chargement...
La page est en cours de chargement...
-
1
-
2
-
3
-
4
-
5
-
6
-
7
-
8
-
9
-
10
-
11
-
12
-
13
-
14
-
15
-
16
-
17
-
18
-
19
-
20
-
21
-
22
-
23
-
24
-
25
-
26
-
27
-
28
-
29
-
30
-
31
-
32
-
33
-
34
-
35
-
36
-
37
-
38
-
39
-
40
-
41
-
42
-
43
-
44
KitchenAid KEBS107SBL00 Le manuel du propriétaire
- Catégorie
- Cuisinières
- Taper
- Le manuel du propriétaire
dans d''autres langues
Documents connexes
-
KitchenAid KEBK101 Manuel utilisateur
-
-
KitchenAid KEBK171SBL04 Le manuel du propriétaire
-
-
-
-
Maytag KEBK206 Mode d'emploi
-
-
KitchenAid KOSE500EWH Le manuel du propriétaire
-
KitchenAid KEMS308SBL00 Le manuel du propriétaire