KitchenAid KDRS463VBK01 Le manuel du propriétaire

COMMERCIAL-STYLE DUAL FUEL

CONVECTION RANGES USE AND CARE GUIDE

CUISINIÈRES À CONVECTION À

BI-COMBUSTIBLE DE STYLE COMMERCIAL

GUIDE D’UTILISATION ET D’ENTRETIEN

W11090447A

SP: W11093282

Para una versión de estas instrucciones en español, visite www.kitchenaid.com.

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, for assistance, installation and service, call: 1-800-807-6777

or visit our website at www.kitchenaid.ca.

Au Canada, pour assistance, installation ou service composez le 1-800-807-6777

ou visitez notre site web à www.kitchenaid.ca.

2

Table of Contents

SAFETY INFORMATION ................................................................3

The Anti-Tip Bracket

.........................................................4

PARTS AND FEATURES.................................................................6

Range

................................................................................6

Oven Interior

...................................................................... 6

Electronic Oven Controls

..................................................7

COOKTOP FEATURES

................................................................... 8

Burners

.............................................................................. 8

Grill

....................................................................................9

Chrome Electric Griddle

..................................................10

USING YOUR OVEN

.....................................................................11

Control Panel...................................................................11

Oven Display

...................................................................11

Functions

.........................................................................11

Options

............................................................................12

Know Your Oven

.............................................................15

Traditional Cooking

.........................................................17

Special Modes

................................................................20

CARE AND CLEANING

................................................................22

Cooktop Surface

.............................................................22

Sealed Surface Burners

..................................................22

Porcelain-Coated Grates and Caps

...............................23

Grill

..................................................................................23

Griddle

.............................................................................25

Cooktop Controls

............................................................26

Stainless Steel

.................................................................26

Control Panel...................................................................27

Door Exterior

...................................................................27

Door Interior

....................................................................27

Oven Racks

.....................................................................27

Oven Cavity

.....................................................................27

Self-Cleaning the Oven

...................................................28

Oven Lights

.....................................................................29

TROUBLESHOOTING

..................................................................30

ASSISTANCE OR SERVICE

.........................................................32

ACCESSORIES

.............................................................................32

WARRANTY

..................................................................................33

INFORMATIONS DE SÉCURITÉ ..................................................34

Le pied antibasculement

.................................................35

PIÈCES ET CARACTÉRISTIQUES

..............................................37

Cuisinière

.........................................................................37

Intérieur du four

...............................................................37

Commandes électroniques du four

................................38

CARACTÉRISTIQUES DE LA TABLE DE CUISSON

..................39

Brûleurs

...........................................................................39

Grill

..................................................................................40

Plaque à frire électrique chromée

...................................41

UTILISATION DU FOUR

...............................................................42

Tableau de commande

....................................................42

Afﬁchage du four

.............................................................42

Fonctions

.........................................................................42

Options

............................................................................44

Se familiariser avec le four

..............................................47

Cuisson traditionelle

........................................................49

Modes spéciaux

..............................................................52

ENTRETIEN ET NETTOYAGE

......................................................55

Surface de la table de cuisson

........................................55

Brûleurs de surface scelles

.............................................55

Grilles et chapeaux emailles

...........................................56

Gril

...................................................................................56

Plaque à frire

...................................................................58

Commandes de la table de cuisson

...............................59

Acier inoxydable

..............................................................59

Tableau de commande

....................................................60

Extérieur de la porte

........................................................60

Intérieur de la porte

.........................................................60

Grilles de four

..................................................................60

Cavité du four

..................................................................60

Autonettoyage du four

....................................................61

Lampes du four

...............................................................62

DÉPANNAGE

.................................................................................63

ASSISTANCE OU SERVICE

.........................................................65

ACCESSOIRES

.............................................................................65

GARANTIE

.....................................................................................66

Table des matières

3

SAFETY INFORMATION

You can be killed or seriously injured if you don't immediately

You

can be killed or seriously injured if you don't

follow

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.

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:

follow instructions.

instructions.

DANGER

WARNING

WARNING: If the information in these instructions is not followed exactly, a fire or

explosion may result causing property damage, personal injury or death.

– Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this

or any other appliance.

– WHAT TO DO IF YOU SMELL GAS:

•

Do not try to light any appliance.

•

Do not touch any electrical switch.

•

Do not use any phone in your building.

•

Immediately call your gas supplier from a neighbor's phone. Follow the gas supplier's

instructions.

•

If you cannot reach your gas supplier, call the fire department.

– Installation and service must be performed by a qualified installer, service agency or

the gas supplier.

State of California Proposition 65 Warnings:

WARNING: This product contains one or more chemicals known to the State of California to cause cancer.

WARNING: This product contains one or more chemicals known to the State of California to cause birth defects or other

reproductive harm.

WARNING: Gas leaks cannot always be detected by smell.

Gas suppliers recommend that you use a gas detector approved by UL or CSA.

For more information, contact your gas supplier.

If a gas leak is detected, follow the “What to do if you smell gas” instructions.

4

SAFETY INFORMATION

THE ANTI-TIP BRACKET

The range will not tip during normal use. However, the range can tip if you apply too much force or weight to the open door without

the anti-tip bracket fastened down properly.

IMPORTANT SAFETY INSTRUCTIONS

SAVE THESE INSTRUCTIONS

WARNING: To reduce the risk of fire, electrical shock, injury to

persons, or damage when using the range, follow basic

precautions, including the following:

■

WARNING:

TO REDUCE THE RISK OF TIPPING OF THE

RANGE, THE RANGE MUST BE SECURED BY PROPERLY

INSTALLED ANTI-TIP DEVICES. TO CHECK IF THE DEVICES

ARE INSTALLED PROPERLY, SLIDE RANGE FORWARD,

LOOK FOR ANTI-TIP BRACKET SECURELY ATTACHED TO

FLOOR OR WALL, AND SLIDE RANGE BACK SO REAR

RANGE FOOT IS UNDER ANTI-TIP BRACKET.

■ WARNING: TO REDUCE THE RISK OF BURNS, DO NOT

MOVE THE RANGE WHILE HOT. THIS RANGE IS PROVIDED

WITH WHEELS TO FACILITATE MOVEMENT. TO REDUCE THE

RISK OF INJURY DUE TO TIPPING OF THE APPLIANCE,

VERIFY THE REINSTALLATION OF THE RANGE INTO THE

ANTI-TIP DEVICE PROVIDED, AND EXTEND LEVELING FEET

AFTER RETURNING THE RANGE TO THE ORIGINAL

INSTALLED POSITION.

■ WARNING: NEVER use this appliance as a space heater to

heat or warm the room. Doing so may result in carbon monoxide

poisoning and overheating of the oven.

■ 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 air flow through the oven and

may cause carbon monoxide poisoning. Aluminum foil linings

may also trap heat, causing a fire hazard.

■ CAUTION: Do not store items of interest to children in

cabinets above a range or on the backguard of a range –

children climbing on the range to reach items could be seriously

injured.

■ Do Not Leave Children Alone – Children should not be left alone

or unattended in area where the range is in use. They should

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

■

Wear Proper Apparel – Loose-fitting or hanging

garments should never be worn while using the range.

■ User Servicing – Do not repair or replace any part of the

range unless specifically recommended in the manual.

All other servicing should be referred to a qualified

technician.

■

Storage in or on the Range – Flammable materials

should not be stored in an oven or near surface units.

■

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.

■ DO NOT TOUCH SURFACE UNITS OR AREAS NEAR

UNITS – Surface units may be hot even though they are

dark in color. Areas near surface units may become hot

enough to cause burns. During and after use, do not

touch, or let clothing or other flammable materials

contact surface units or areas near units until they have

had sufficient time to cool. Among those areas are the

cooktop and surfaces facing the cooktop.

■

Never Leave Surface Units Unattended at High Heat

Settings – Boilover causes smoking and greasy

spillovers that may ignite.

■

Glazed Cooking Utensils – Only certain types of glass,

glass/ceramic, ceramic, earthenware, or other glazed

utensils are suitable for range-top service without

breaking due to the sudden change in temperature.

Tip Over Hazard

A child or adult can tip the range and be killed.

Verify the anti-tip bracket has been properly installed and engaged per installation instructions.

Re-engage the anti-tip bracket if the range is moved.

Do not operate range without anti-tip bracket installed and engaged.

Failure to follow these instructions can result in death or serious burns to children and adults.

Anti-Tip

Bracket

To verify the anti-tip bracket is installed and engaged:

• Slide range forward.

• Look for the anti-tip bracket securely attached to floor or wall.

• See installation instructions for details.

Range Foot

WARNING

Slide range back so rear range foot is under anti-tip bracket.•

5

SAFETY INFORMATION

IMPORTANT SAFETY INSTRUCTIONS

SAVE THESE INSTRUCTIONS

■

Utensil Handles Should Be Turned 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 utensil, the handle of a utensil should be positioned so

that it is turned inward, and does not extend over adjacent

surface units.

■ 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.

■ 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 appliance 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.

■ Proper Installation – The range, 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. In Canada, the range must be electrically

grounded in accordance with Canadian Electrical Code. Be sure

the range is properly installed and grounded by a qualified

technician.

■ Disconnect the electrical supply before servicing the

appliance.

■ Injuries may result from the misuse of appliance doors

or drawers such as stepping, leaning, or sitting on the

doors or drawers.

■ Maintenance – Keep range area clear and free from

combustible materials, gasoline, and other flammable

vapors and

liquids.

■ Top burner flame size should be adjusted so it does not

extend beyond the edge of the cooking utensil.

For self-cleaning ranges –

■ 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. Wipe off all excessive spillage before

initiating the cleaning cycle.

For units with ventilating hood –

■ Clean Ventilating Hoods Frequently – Grease should not

be allowed to accumulate on hood or filter.

■ When flambéing foods under the hood, turn the fan on.

6

PARTS AND FEATURES

These instructions cover several different models. The range 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. Refer to these instructions

or the Frequently Asked Questions (FAQs) section of our website at www.kitchenaid.com for more detailed instructions.

In Canada, refer to the Customer Service Section at www.kitchenaid.ca.

RANGE

OVEN INTERIOR

Electric griddle

(on some models)

Cooktop grate

Island trim

Side panels

Roller feet

Leveling rods

Lower panel/kick plate

Oven doors

Window

Control knobs

Control panel

Culinary ledge

Drip tray (on griddle models)

1

2

3

4

5

6

7

8

9

10

11

12

13

1

2

3

4

5

6

7

6

8

9

10

11

12

13

48" (121.9 cm) range shown

Halogen lights

Broil elements

Oven cavity sensor

Hidden element

Convection fan(s)

1

2

3

4

5

A

B

C

D

A

E

1

2

3

4

5

1

7

PARTS AND FEATURES

ELECTRONIC OVEN CONTROLS

30" (76.2 CM) AND 36" (91.4 CM)

CLEAN

PROBE

TIME

TEMP

CONTROL

LOCKED

START

TIME

STOP

TIME

COOK TIME

HR MIN

DELAY

MIN HR SEC MIN

ON

MED LOW HI

F

C

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

48" (121.9 CM)

1

2

3 4

18

19 5 6

12

7

8

20

21

10

11

13

14

1516

1

EasyConvect™

conversion

2

Convection oven modes

3

Oven modes

4

Bread proof mode

5

Oven display

6

Clock/time

of day display

7

Number pads

8

Start (control

lock/unlock

when pressed

for 5 seconds)

9

Off

10

Options selection

pad

11

Clock set/start

12

Timer

13

Stop time

14

Cook time

(length of cooking time)

15

Self-clean

16

Oven light (on/off)

17

Warming drawer on/off

18

Right oven selector

19

Left oven selector

20

Left oven off

21

Right oven off

8

COOKTOP FEATURES

BURNERS

WARNING

Fire Hazard

Do not let the burner flame extend beyond the edge of

the pan.

Turn off all controls when not cooking.

Failure to follow these instructions can result in death

or fire.

BTU/Hr

BURNER

APPEARANCE FEATURES

Ultra Power™

dual-ﬂame

burner

This burner has an upper

and lower level of ﬂame.

The Power HI setting

uses both ﬂame levels at

full power to provide the

highest heat. It is ideal for

cooking large quantities

of food or liquid, and

using large pots and

pans. The Simmer HI

and LO settings use the

upper ﬂame only.

Medium

burner

This burner is ideal

for cooking smaller

quantities of food

and melting chocolate

or butter.

Simmer

burner

This burner reaches

a low of 500 BTU/hr. It

provides the gentle, low

temperatures required

for simmering soups,

stewing, and melting

delicate ingredients

like butter, cheese,

and chocolate.

Igniting Burners:

■ Electric igniters automatically light the surface burners

when control knobs are turned to LITE.

■ Before setting a control knob, place ﬁlled cookware on

the grate. Do not operate a burner using empty cookware

or without any cookware on the grate.

■ Visually check that the burner has lit. If the burner does not

ignite, listen for the clicking sound. If you do not hear the

igniter click, turn off the burner. Check for a tripped circuit

breaker or blown fuse.

■ Check that the control knob is pressed completely down on

the valve shaft. If the spark igniter still does not operate, call

a trained repair specialist.

■ When the control knobs for any small or medium burner are

turned to the LITE position, all small and medium burners will

click. When the control knob for the large burner is turned to

the LITE position, these burners will click independent of the

other burners. In both cases, only the burner with the control

knob turned to LITE will produce a ﬂame.

Reignition Feature

During cooktop use, if one or more burners are extinguished

due to external causes (such as a water spill, wind, or ventilation

draft), the ignition system will turn on to reignite the ﬂame.

When the ﬂame comes back on, the system will stop sparking.

If the draft in the room is not removed, occasional sparking may

continue. Sparking may also occasionally occur when using the

low setting on a burner.

To Set a Burner:

Push in one more time to get from LO to HI.

In Case of Power Failure

Hold a lit match near a

burner, and turn knob

counterclockwise to

HI. After burner lights,

turn knob to the desired

setting.

1.

Push in and turn

counterclockwise to LITE.

2.

Turn knob counterclockwise

between HI and LO.

REMEMBER: When range is in use or during the Self-

Cleaning cycle, the entire cooktop area may become hot.

9

A

B

C

COOKTOP FEATURES

Sealed Surface Burners

Sealed surface burners are designed to minimize gaps and

seams that can allow liquids and spills to get under the cooktop.

This design makes cleanup quick and easy.

Stacked Power Burner

Medium Burner

Simmer/Melt Burner

IMPORTANT: Do not obstruct the ﬂow of combustion

and ventilation air around the burner grate edges.

Burner cap: Always keep the burner cap in place when using a

surface burner. A clean burner cap will help avoid poor ignition

and uneven ﬂames. Always clean the burner cap after a spillover,

and routinely remove and clean the caps according to the “Care

and Cleaning” section.

Gas opening: Gas must ﬂow freely throughout the gas opening

for the burner to light properly. Keep this area free of soil, and do

not allow spills, food, cleaning agents, or any other material to

enter the gas opening. Keep spillovers out of the gas opening by

always using a burner cap.

Burner ports: Check burner ﬂames occasionally for proper size

and shape as shown above. A good ﬂame is blue in color, not

yellow. Keep this area free of soil, and do not allow spills, food,

cleaning agents, or any other material to enter the burner ports.

GRILL (ON SOME MODELS)

The grill module consists of a cast-iron grate, a wave tray,

a ﬂame spreader, a burner assembly, 2 grease trays and a

drip tray.

When using the grill, follow the guidelines below:

■ Trim excess fat to reduce spattering. Slit the remaining fat

on the edges to avoid curling.

■ Allow space between food on the grill. Crowding food will

result in uneven cooking.

■ Use a metal spatula or tongs to turn food.

■ Steaks, chops and hamburgers should be turned only once

to avoid loss of juices.

■ For even cooking, foods such as chicken quarters should

be turned several times.

■ To check for doneness of meats and poultry, use an instant

read thermometer or make a small cut in the center of the

food. This will avoid loss of juices.

■ Do not leave the grill unattended while cooking.

■ To avoid damage to the grill, do not use aluminum foil,

charcoal or wood chips.

■ To avoid damage to cookware, do not place cookware on

the grill when in use. Food should be cooked directly on

the grill grate.

1

Burner cap

2

Burner base

3

Choke (for use with

medium burner,

propane only)

1

2

1

2

1

2

3

A

B

C

D

E

F

1

2

3

4

5

6

1

Grill grate

2

Wave tray

3

Burner assembly

4

Flame spreader

5

Grease trays

6

Drip tray

1

1-1¹⁄2"

(2.5-3.8 cm)

2

Burner

ports

1

2

10

COOKTOP FEATURES

CHROME ELECTRIC GRIDDLE

(ON SOME MODELS)

The chrome electric griddle provides the perfect cooking

surface for grilled sandwiches, pancakes, eggs, burgers,

sautéed vegetables, and many more family favorites. The

attractive low-stick surface is designed to make cleanup easy.

The chrome electric griddle system provides an evenly heated

cooking surface.

■ Be sure plastic ﬁlm has been removed, and wash with

hot water before ﬁrst use.

■ To avoid scratching the griddle, do not place any pots

or pans on the griddle. Use only heat resistant plastic

or wooden utensils.

■ The griddle surface is ready to use and does not need

to be seasoned.

■ Pouring cold water on a hot griddle may warp the griddle,

resulting in an uneven cooking surface.

To Use:

The griddle light will turn off when the griddle has ﬁnished

preheating. The griddle light will turn on and off during use to

indicate that the griddle element is maintaining the selected

surface temperature.

A

B

1.

Position drip tray.

2.

Push in and turn knob.

3.

Place food on griddle, and

cook to desired doneness.

1

Griddle

2

Drip tray

1

2

To Use:

1.

Turn on overhead range

hood.

2.

Apply vegetable oil, if

desired. Apply a light coating

of vegetable oil or nonstick

cooking spray to grill grate.

3.

Push in and turn knob to

LITE/HI. The ﬂame will ignite

in 1-4 seconds.

4.

Turn knob to MED and

allow grill to preheat for

15 minutes.

5.

Turn knob to desired cook

setting.

6.

Place food on grill.

11

USING YOUR OVEN

CONTROL PANEL

When pressing any control pad function on the Electronic Oven

Control, use the pad of your ﬁnger to press the desired function.

Hold down the pad a few seconds, or until the desired function

appears in the display.

When entering multiple functions within one setting, pause

brieﬂy between each control pad command. If a command

pad is pressed several times repeatedly, the pad may brieﬂy

stop working. Wait a few seconds, and the pad should function

again as normal.

OVEN DISPLAY

■ When the oven is in use, this display shows the oven

temperature, heat source(s) and start time.

■ During Timed Cooking, this display also shows a timed

countdown and the stop time (if entered).

■ If “Err” appears on the display, an invalid pad was pressed.

Press OFF and retry your entry.

■ When the oven is not in use this display is blank, except

for the clock display.

FUNCTIONS

Control Panel

Using the Start Pad

The START pad begins any oven function except the Timer,

Control Lock and Sabbath Mode. If not pressed within 5

seconds after pressing a pad, “START?” will appear on the

oven display as a reminder. If not pressed within 5 minutes after

pressing a pad, the oven display will return to inactive mode

(blank) and the programmed function will be canceled.

If a function has been started and a different function is selected,

“START?” will appear in the display after 5 seconds. If the START

pad is not pressed within 5 seconds, the oven display will return

to the active/already started function.

Using the Off Pad

The OFF pad stops any oven function except for the Clock,

Timer, and Control Lock.

Using Control Lock

The Control Lock shuts down the control panel pads to avoid

unintended use of the oven(s).

The Control Lock feature may be used either when the range

is in use or turned off (for example, during cleaning).

The Control Lock is preset unlocked, but can be locked.

When the control is locked, only the TIMER SET/START,

TIMER OFF and OVEN LIGHT pads will function.

To Lock or Unlock Control:

Before locking, make sure the oven, the Timer and Timed

Cooking are off.

Press and hold START for 5 seconds until “CONTROL

LOCKED” appears on the display. Repeat to unlock and remove

“CONTROL LOCKED” from the display.

Clock

Setting the Clock

This is a 12-hour clock.

TIMER

Setting the Timer

The Timer can be set in minutes and seconds or hours and

minutes and counts down the set time. The time can be reset

during the countdown by repeating the steps below.

NOTE: The Timer does not start or stop the oven.

1.

Press CLOCK SET/START.

2.

Enter time of day.

3.

Press CLOCK SET/START.

1.

Press TIMER SET/START.

Press again to switch from

MIN/SEC and HR/MIN.

2.

Enter desired time.

3.

Press TIMER SET/START.

When time reaches 0:00,

4 chimes will sound until

TIMER OFF is pressed.

4.

Press TIMER OFF at any

time to cancel Timer or stop

reminder tones.

12

USING YOUR OVEN

OPTIONS

These instructions cover 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.

Options Selection Pad

The OPTIONS selection pad allows you to access special

functions within the Electronic Oven Control that allow you to

customize the product to your needs. These special 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 Dehydrate and Sabbath

Mode are also set using the OPTIONS selection pad.

NOTE: The Sabbath mode can only be set using the Options

selection pad after the mode is enabled (See “Sabbath Mode –

Option 7” section.)

To Use:

Press OPTIONS. The oven display will scroll through the 6

options, or you can press a number pad to quickly enter the

desired hidden function. Each time an option is selected, the

oven will toggle to the setting displayed.

OPTIONS SPECIAL FUNCTION

1 Fahrenheit and Celsius conversion

2 Tones On/Off

3 Tones High/Low

4 Cooking Time Completion Tones On/Off

6 Oven Temperature Calibration

7 Sabbath Mode

Fahrenheit and Celsius – Option 1

Fahrenheit is the default setting, but setting may be changed

to Celsius.

Tones – Options 2, 3, 4

Tones are audible signals, indicating the following:

One beep

■ Function has been entered

Three beeps

■ Invalid pad press

Preheat Completion Tone

■ One chime indicates a preheat cycle has been completed.

Timer Completion Tones

■ Four chimes sound twice when the timer reaches zero.

This can occur when using the timer for functions other

than cooking.

Cooking Time Completion Tones

■ Three beeps indicate the end of a cooking cycle.

All Tones ON/OFF

All tones are preset to ON, but can be turned OFF.

Tone Volume High/Low

The volume is preset to HIGH but can be changed to LOW.

Cooking Time Completion Tones ON/OFF

All tones are preset to ON but can be turned OFF.

Oven Temperature Calibration – Option 6

IMPORTANT: Do not use a thermometer to measure oven

temperature because opening the oven door during cycling

may give incorrect readings.

The oven provides accurate temperatures; however, it may cook

faster or slower than your previous oven, so the temperature

calibration can be adjusted. It can be changed in Fahrenheit or

Celsius.

A minus sign means the oven will be cooler by the displayed

amount. The absence of a minus sign means the oven will be

warmer by the displayed amount. Use the following chart as

a guide.

ADJUSTMENT °F

(AUTOMATIC °C CHANGE) COOKS FOOD

30°F (15°C) ...much more

20°F (10°C) ...moderately more

10°F (5°C) ...a little 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:

1.

Press 3 to increase or 6 to

decrease the temperature

calibration level by

10 degrees.

2.

Press START to end

calibration.

13

USING YOUR OVEN

Sabbath Mode

■ 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 oven 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 display will not show messages

or temperatures changes.

■ The heat source 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 not turn on

or off immediately.

■ If a power failure occurs when the Sabbath Mode is set,

the oven will remain in Sabbath Mode but will no longer

be actively cooking. The “ON” indicator will no longer be

illuminated. Press OFF to return to normal operating mode

(non-Sabbath Mode compliant, not cooking).

To Enable:

IMPORTANT: Before the Sabbath Mode can be regularly set,

the oven(s) must ﬁrst be enabled with a one time only setup.

To Disable:

The Sabbath Mode setting capability can be disabled by

repeating the previous steps. The Sabbath Mode cannot

be regularly set until re-enabled.

1.

Open oven door.

2.

Press OFF.

3.

Press number pads 7,8,9,6

in this order.

4.

Press START.

ST

ART

TIME

STOP

TIME

MIN

HR SEC MIN

To Set Regularly Untimed:

1.

Press BAKE.

2.

Change preset temperature,

if desired.

3.

Press START.

4.

Press OPTIONS.

5.

Press number pad 7.

ON

MED LOW HI

14

USING YOUR OVEN

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 30

minutes for the oven to change temperature.

Number pads 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°C)

3 225°F (107°C)

4 250°F (120°C)

5 300°F (149°C)

6 325°F (163°C)

7 350°F (177°C)

8 375°F (191°C)

9 400°F (204°C)

0 450°F (232°C)

To Change Temperature:

1.

Press the number pad from

the chart.

2.

Press START.

To Set Regularly Timed:

When the stop time is reached, the oven will automatically turn

off. The oven control will remain in the Sabbath Mode until the

OFF button is pressed.

1.

Press BAKE.

2.

Change preset temperature,

if desired.

3.

Press COOK TIME.

4.

Enter cook time.

5.

Press START.

6.

Press OPTIONS.

7.

Press number pad 7.

ON

MED LOW HI

WARNING

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.

15

USING YOUR OVEN

KNOW YOUR OVEN

■ Odors and smoke are normal when the oven is used the ﬁrst

few times, or when it is heavily soiled.

■ 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: This oven automatically adjusts for 208V

operation without affecting cooking performance. Preheat

times may be longer.

Aluminum Foil

■ IMPORTANT: To avoid permanent damage to the oven

bottom ﬁnish, do not line the oven bottom with any type of

foil or liner.

■ On models with bottom oven vents, do not block or cover

the vents.

■ For best cooking results, do not cover rack with foil because

air must be able to move freely.

Positioning Rack and Bakeware

IMPORTANT: To avoid permanent damage to the porcelain

ﬁnish, do not place food or bakeware directly on the oven door

or bottom.

Racks

■ 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.

Bakeware

To cook food evenly, hot air

must be able to circulate. Allow 2"

(5.0 cm) of space around bakeware

and oven walls. For convection

cooking, allow 1" (2.5 cm) of space

around bakeware and oven walls.

1

2

3

4

5

2"

(5 cm)

2"

(5 cm)

Roll-Out Extension Rack

The roll-out extension rack allows easy access to position and

remove food in the oven. It can be used in rack positions 1

through 4. The roll-out extension rack will not ﬁt in position 5.

Open Position

Closed and Engaged Position

To Remove the Roll-Out Extension Rack:

Rack must be closed and engaged with sliding shelf. Using 2

hands, lift up on front edge of rack and sliding shelf together.

Slowly push both to back wall of oven.

The front edge of the sliding shelf should sit 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.

1.

Lift up rack/shelf front and slide in.

B

A

1 2

1

Roll-out extension rack

2

Sliding shelves

B

A

1

2

B

A

C

1

Sliding shelf

2

Rack guide

3

Roll-out extension rack

1

2

3

16

USING YOUR OVEN

Using 2 hands, lift up back of rack and sliding shelf so that

back and front are level on rack guide. Pull out.

To Replace the Roll-Out Extension Rack:

Using 2 hands, grasp front of the closed rack and sliding shelf.

Place the closed rack and sliding shelf on the rack guide.

Slowly push the rack and sliding shelf to the back of oven until

the back edge of the sliding shelf drops.

Pull the rack and sliding shelf slightly forward until the front

edge drops and the sliding shelf is on the rack guide.

2.

Lift up rack/shelf rear.

1.

Place on rack guide.

2.

Slide in rack/shelf.

3.

Pull rack/shelf forward.

Know Your Racks

■ To avoid damage to the sliding shelves, do not place more

than 25 lbs (11.4 kg) on the rack.

■ Do not clean the roll-out extension rack in a dishwasher. It

may remove the rack’s lubricant and affect its ability to slide.

■ See the “Care and Cleaning” section for more information.

Meat Thermometer

When not using the supplied temperature probe, use a meat

thermometer to determine whether meat, poultry, and ﬁsh

are cooked to the desired degree of doneness. The internal

temperature, not appearance, should be used to determine

doneness. A meat thermometer is not supplied with this

appliance. Follow manufacturer’s directions for using a meat

thermometer.

Oven Vent

The oven vent should not

be blocked or covered

since it allows the release

of hot air and moisture

from the oven. Blocking

or covering the vent will

cause poor air circulation,

affecting cooking and

cleaning results. Do not

put plastics, paper, or

other items that could

melt near the oven vent.

A

1

Oven vent

17

USING YOUR OVEN

TRADITIONAL COOKING

Bake, Roast, and Broil

Set traditional cooking modes by following these steps:

1.

Touch desired mode.

2.

Enter desired cooking

temperature.

3.

Set optional modes (Bake

and Roast only).

(See “Time/Delay Cooking”

section.)

(See “Temperature Probe”

section.)

4.

Touch START.

Baking and Roasting

The Bake/Roast Mode relies primarily on heat from the lower

bake element and radiant heat from the oven cavity to produce

the perfect conditions for cakes, cookies, quick breads, yeast

breads, meatloaf, and baked desserts. This mode is perfect for

foods that require both upper and lower browning.

Know Your Bake/Roast Mode

■ 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, both broils, and

convection fan) will turn off

approximately 30 seconds

after the door is opened.

They will turn on again

approximately 30 seconds

after the door is closed.

■ For baking, allow the range

to preheat before placing

food in the oven.

■ When roasting, it is not necessary to wait for the oven to

preheat before putting food in, unless recommended in

the recipe.

1

Broil elements

2

Bake element

A

B

1

2

BAKED GOODS

RECOMMENDED

MODE(S)

RECOMMENDED RACK

POSITION(S) TIPS

Cakes Bake, Convect Bake Three racks — 1, 3, 5

Two racks — 2 and 4

One rack — 3

Cookies Bake, Convect Bake Three racks — 1, 3, 5

Two racks — 1 and 4, 2 and 4

(Convect Bake only)

One rack — 3

For best results when

baking cakes on two

racks, place the cakes

on the racks as shown.

18

USING YOUR OVEN

True-Broil

®

Reﬂector Full and Center Broiling

The Broil Mode uses intense heat from above to cook foods

quickly and is ideal when you want rich, ﬂavorful browning

of exterior surfaces. Use for steak, chicken, pork, ﬁsh, or

vegetables like onions and peppers. This mode can also brown

and crisp desserts or casserole toppings.

Know your Broil Mode

■ 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.

■ Press BROIL once for full broil or

twice for center broil (right oven

only).

■ If the oven door is opened during

broiling, the broil element will turn

off in approximately 30 seconds.

When the oven door is closed,

the elements will come back on

approximately 30 seconds later.

■ For best results, use a broiler pan

and grid. 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.

■ 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.

■ 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 of food from the oven.

Drippings will bake on the pan if left in the heated oven,

making cleaning more difﬁcult.

Even-Heat™ True Convection Cooking

Convection Bake, Convection Roast, Convection Broil, and

EasyConvect™ Conversion

Even-Heat™ true convection cooking uses a fan in the oven to

circulate hot air continually. This distributes heat more evenly

than the natural movement of air in a standard thermal oven. The

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.

It is normal for the convection fan to cycle on and off during a

cooking cycle.

Baked goods and casseroles can be cooked by lowering

cooking temperatures 25°F (14°C). It is not necessary to reduce

temperature when cooking meats and poultry. Cooking times for

large turkeys and other poultry may be shorter when using the

convection function.

1

Full Broil

2

Center broil

A

1

B

2

■ 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 using a method such as 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.

Set convection cooking modes by following these steps:

1.

Press CONVECT BAKE,

ROAST, or BROIL.

2.

Enter desired cooking

temperature.

3.

Set optional modes

(Convection Bake and Roast

only).

(See “Time/Delay Cooking”

section.)

(See “Temperature Probe”

section.)

4.

Press START.

19

USING YOUR OVEN

Convection Baking

The Convection Bake mode uses

an element and a fan to circulate

hot air throughout the oven,

resulting in baking 10–20% faster

than traditional baking. Convection

baking can be used for most

baked goods, but it is exceptional

for baking cookies, biscuits, pies,

pasta dishes, casseroles, and

frozen or convenience foods.

Know Your Convection Bake

Mode

■ A 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 convection element,

broil element, and the CleanBake™ element all heat the

oven cavity. After preheat, the convection element, the

CleanBake™ element, and the fan will cycle on and off in

intervals to maintain oven temperature.

■ 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.

Convection Roasting

The Convect Roast Mode uses

multiple elements and a fan to stream

heated air throughout the cavity.

The circulating air caramelizes

food surfaces for enhanced ﬂavor

while maintaining moist and tender

interiors. Convect Roast is perfect

for roasting meats, poultry, ﬁrm-

ﬂeshed ﬁsh, and vegetables. The

consistent and even heat distribution

speeds cooking up to 25% compared

to traditional roasting. The recipe

temperature does not need to be

reduced for this mode.

1

Convection element

(hidden) and fan

A

1

Broil heat

2

Convection fan

3

Bake heat

C

B

A

2

1

3

Know Your Convection Roast Mode

■ 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.

■ It is not necessary to reduce oven temperature when roasting

with convection. Roasting time may be shorter for poultry.

■ For best results, use a broiler pan, grid, and roasting rack

designed to drain juices and help avoid spatter and smoke.

Before Using Convection Roast:

■ It is not necessary to wait for the oven to preheat before

putting in food, unless recommended in the recipe.

■ Use a 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.

Convection Broiling

The Convect Broil Mode uses

multiple elements and a fan to

stream heated air throughout

the cavity.

Convection broil shortens broiling

times by removing the insulating

air from around the food, allowing

the moving hot air to cook the food

faster. Thick, tender cuts of meat,

ﬁsh, and poultry beneﬁt from this

cooking method.

Know Your Convection Broil Mode

■ 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 325°F (163°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.

Using Convection Broil:

■ Before convection broiling, see “True-Broil

®

Reﬂector Full

and Center Broiling” section for general broiling guidelines.

■ 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.

1

Broil heat

2

Convection fan

B

A

2

1

20

USING YOUR OVEN

EasyConvect™ Conversion

Convection temperatures and times can differ from those of

standard cooking. Depending upon the selected category,

EasyConvect™ conversion will automatically reduce standard

recipe temperatures and/or times for convection cooking.

Foods are grouped into 3 general categories. Choose the

category most appropriate for the food to be cooked. 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 COOKS FOOD

Baked Goods

Biscuits, Breads: quick and yeast

Cakes and Cookies

Casseroles: including frozen

entrées and soufﬂés

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

Biscuits & Bread

Biscuits, Breads: quick and yeast

To Use EasyConvect™ Conversion:

When using convection temperature conversion for BAKED

GOODS and OTHER FOODS, allow the oven to preheat before

placing food in the oven. When using convection for meats,

preheating is not necessary.

1.

Press BAKED GOODS,

MEATS, or OTHER FOODS.

2.

Enter standard temperature.

3.

Enter standard cook time.

4.

Press START, and then place

food in the oven.

SPECIAL MODES

Prooﬁng Bread

Prooﬁng bread prepares dough for baking by activating the

yeast. Follow recipe direction as a guide.

To Proof:

Before second prooﬁng, shape dough, place in baking pan(s)

and cover loosely with plastic wrap coated with cooking spray.

Follow same placement and control steps above. Before baking,

remove plastic wrap.

Temperature Probe

The temperature probe accurately measures the internal

temperature of meat, poultry and casseroles and should be

used in determining the doneness of food. It is available on most

cycles including: Bake, Convection Bake, Convection Roast, and

EasyConvect™ Conversion.

Know Your Temperature Probe

■ Always unplug and remove the temperature probe from

the oven when removing food.

■ When using the probe, the Cook Time function may not

be used.

1.

2.

Press START.

3.

Press BREAD PROOF.

NOTE: The Proof cycle

will start even if the oven

temperature is over 300°F

(149°C). You cannot change

the temperature under Bread

Prooﬁng.

Before ﬁrst prooﬁng, place dough in a lightly greased bowl

and cover loosely with wax paper coated with shortening.

Close door.

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