Whirlpool KERC607 Use & care guide

Whirlpool KERC607 Use & care guide
ELECTRIC RANGE
Use & Care Guide
For questions about features, operation/performance, parts accessories or service, call: 1-800-422-1230
In Canada, call for assistance 1-800-461-5681, for installation and service, call: 1-800-807-6777 or visit our website at...
www.kitchenaid.com or www.KitchenAid.ca
Table of Contents............................................................................................................ 2
Models/Modèles KESC300 KESC307 KESC308 KERC600 KERC601 KERC607 KERC608
YKESC300 YKESC307 YKESC308 YKERC600 YKERC601 YKERC607 YKERC608
9754287C
TABLE OF CONTENTS
RANGE SAFETY .............................................................................3
The Anti-Tip Bracket ....................................................................3
PARTS AND FEATURES................................................................6
COOKTOP USE ..............................................................................7
Cooktop Controls.........................................................................7
Dual-Circuit Element ....................................................................7
Ceramic Glass ..............................................................................8
Home Canning .............................................................................8
Cookware .....................................................................................9
ELECTRONIC OVEN CONTROLS.................................................9
Electronic Control Pads .............................................................10
Displays ......................................................................................10
Start ............................................................................................10
Cancel Off...................................................................................10
Clock ..........................................................................................10
Tones..........................................................................................10
Fahrenheit and Celsius...............................................................10
Timer...........................................................................................11
Control Lock...............................................................................11
Oven Temperature Control ........................................................11
OVEN USE.....................................................................................11
Aluminum Foil.............................................................................12
Positioning Racks and Bakeware ..............................................12
Oven Half-rack with Removable Insert ......................................12
Bakeware....................................................................................13
Meat Thermometer.....................................................................13
2
Oven Vent ...................................................................................13
Oven Door Vent ..........................................................................13
Bake............................................................................................13
Broil.............................................................................................14
Convection Cooking...................................................................15
Convection Bake ........................................................................15
Convection Roast.......................................................................16
Convection Broil .........................................................................17
Convect Full Meal.......................................................................17
EASYCONVECT™ Conversion ..................................................18
Sabbath Mode ...........................................................................18
Dehydrating ................................................................................19
Proofing Bread ...........................................................................19
Temperature Probe ....................................................................20
Timed Cooking ...........................................................................20
RANGE CARE ...............................................................................21
Self-Cleaning Cycle....................................................................21
General Cleaning ........................................................................22
Surface and Night Light .............................................................24
Oven Light(s)...............................................................................25
Oven Door ..................................................................................25
Storage Drawer ..........................................................................25
TROUBLESHOOTING ..................................................................26
ASSISTANCE OR SERVICE .........................................................27
WARRANTY ..................................................................................28
RANGE 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.
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.
WARNING
Tip Over Hazard
A child or adult can tip the range and be killed.
Connect anti-tip bracket to rear range foot.
Reconnect the anti-tip bracket, if the range is moved.
See the installation instructions for details.
Failure to follow these instructions can result in death or serious burns to children
and adults.
Anti-Tip Bracket
Making sure the anti-tip bracket is installed:
• Slide range forward.
• Look for the anti-tip bracket securely attached to floor.
• Slide range back so rear range foot is under anti-tip bracket.
Range Foot
3
IMPORTANT SAFETY 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, AND SLIDE RANGE BACK
SO REAR RANGE FOOT IS UNDER ANTI-TIP
BRACKET.
■ 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.
■ Proper Installation – Be sure the range is properly
installed and grounded by a qualified technician.
■ Never Use the Range for Warming or Heating the
Room.
■ 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.
■
■
■
■
■
■
■
■
■
■
■
Use Proper Pan Size – The range is equipped with
one or more surface units of different size. Select
utensils having flat bottoms large enough to cover
the surface unit heating element. The use of undersized utensils will expose a portion of the heating
element to direct contact and may result in ignition
of clothing. Proper relationship of utensil to burner
will also improve efficiency.
Never Leave Surface Units Unattended at High Heat
Settings – Boilover causes smoking and greasy
spillovers that may ignite.
Make Sure Reflector Pans or Drip Bowls Are in
Place – Absence of these pans or bowls during
cooking may subject wiring or components underneath to damage.
Protective Liners – Do not use aluminum foil to line
surface unit drip bowls or oven bottoms, except as
suggested in the manual. Improper installation of
these liners may result in a risk of electric shock, or
fire.
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.
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.
Do Not Soak Removable Heating Elements –
Heating elements should never be immersed in
water.
Do Not Cook on Broken Cooktop – If cooktop
should break, cleaning solutions and spillovers may
penetrate the broken cooktop and create a risk of
electric shock. Contact a qualified technician
immediately.
Clean 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.
SAVE THESE INSTRUCTIONS
4
IMPORTANT SAFETY INSTRUCTIONS
■
■
■
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.
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.
For units with ventilating hood –
■ Clean Ventilating Hoods Frequently – Grease should
not be allowed to accumulate on hood or filter.
■ When flaming foods under the hood, turn the fan on.
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 low-level exposure to some of the substances listed, including benzene, formaldehyde,
carbon monoxide, and toluene.
5
PARTS AND FEATURES
This manual covers 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.
Control Panel
3. Electronic Oven Control
4. Right Front Control
5. Right Rear Control
1. Left Rear Control
2. Left Front Control
(Dual Circuit Element on
ceramic glass models)
Range
H
I
I
M
MED
H
I
LO
H
I
M ED H
LO
F
O F
F
O F
E
D
L
O
D
M E
M
REAR
E
D
L
O
D
M E
FRONT
F F
H
I
N
M E D H
I
S
I
G
LO
L
D
E
O
L
UA
LO
F
O F
H
I
L O
M
E
FRONT
D
L
O
D
M E
REAR
1. Cooktop Light
(on some models)
2. Oven Vent
3. Dual Circuit Element
(on ceramic glass models)
4. Control Panel
5. Temperature Probe Jack
(not shown)
6. Anti-Tip Bracket
7. Model and Serial Number
(behind left side of drawer)
6
8. Storage Drawer
9. Surface and Night Light
(on some models)
10. Surface Cooking Area
11. Hot Surface Indicator Light
12. Automatic Oven Light
13. Door Gasket
14. Broil Element (not shown)
15. Bake Element (not shown/
visible on some models)
16. Self-Clean Latch
Parts and Features not shown
Oven Door Window
Oven Light
Broiler Pan and Grid
Broiler Pan Support
(on some models)
Roasting Rack
Temperature Probe
(on some models)
POWER ON Lights
COOKTOP USE
Each control knob has a POWER ON light. The light will glow
when its control knob is on.
Cooktop Controls
WARNING
1
FRONT
1. POWER ON light
Dual-Circuit Element
(on ceramic glass models)
Fire Hazard
Turn off all controls when done cooking.
Failure to do so can result in death or fire.
The cooktop controls can be set anywhere between HI and LO.
Push in and turn to setting. Use the following chart as a guide
when setting heat levels.
SETTING
RECOMMENDED USE
HI or MAX
■
Start food cooking.
■
Bring liquid to a boil.
6-8
[MED- HI]
■
Hold a rapid boil.
■
Quickly brown or sear food.
5
[MED]
■
Maintain a slow boil.
■
Fry poultry or meat.
■
Cook pudding, sauce, icing or
gravy.
2-4
[MED- LO]
■
Stew or steam food.
■
Simmer.
LO or 1
■
Keep food warm.
■
Melt chocolate or butter.
■
Home canning.
■
Large diameter cookware.
■
Large quantities of food.
Dual-Circuit
Element
(on some ceramic
glass models)
1. Single size
2. Dual size
The Dual Circuit Element offers flexibility depending on the size of
the cookware. Single size can be used in the same way as a
regular element. The dual size combines both the single and outer
element and is recommended for larger cookware.
To Use SINGLE:
1. Push in and turn knob counterclockwise from the OFF
position to the SINGLE zone anywhere between HI and LO.
2. Push in and turn knob to OFF when finished.
To Use DUAL:
1. Push in and turn knob clockwise from the OFF position to the
DUAL zone anywhere between HI and LO.
2. Push in and turn knob to OFF when finished.
REMEMBER: When range is in use or (on some
models) during the Self-Cleaning cycle, the entire
cooktop area may become hot.
7
■
Use flat-bottomed cookware for best heat conduction and
energy efficiency. Cookware with rounded, warped, ribbed or
dented bottoms could cause uneven heating and poor
cooking results.
■
Determine flatness by placing the straight edge of a ruler
across the bottom of the cookware. While you rotate the ruler,
no space or light should be visible between it and the
cookware.
■
Cookware designed with slightly indented bottoms or small
expansion channels can be used.
■
Make sure the bottoms of pots and pans are clean and dry
before using them. Residue and water can leave deposits
when heated.
■
Do not cook foods directly on the cooktop.
Ceramic Glass
The surface cooking area will glow red when an element is on. It
will cycle on and off, at all settings, to maintain the selected heat
level.
It is normal for the surface of white ceramic glass to appear to
change color when surface cooking areas are hot. As the glass
cools, it will return to its original color.
Wiping off the cooktop before and after each use will help keep it
free from stains and provide the most even heating. For more
information, see “General Cleaning” section.
■ Do not store jars or cans above the cooktop. Dropping a
heavy or hard object onto the cooktop could crack it.
■
Do not leave a hot lid on the cooktop. As the cooktop cools,
air can become trapped between the lid and the cooktop, and
the ceramic glass could break when the lid is removed.
■
For foods containing sugar in any form, clean up all spills and
soils as soon as possible. Allow the cooktop to cool down
slightly. Then, while wearing oven mitts, remove the spills
while the surface is still warm. If sugary spills are allowed to
cool down, they can adhere to the surface and cause pitting
and permanent marks.
■
Do not slide cookware or bakeware across the cooktop.
Aluminum or copper bottoms and rough finishes on cookware
or bakeware could leave scratches or marks on the cooktop.
■
Do not cook popcorn in prepackaged aluminum containers on
the cooktop. They could leave aluminum marks that cannot be
removed completely.
■
Do not allow objects that could melt, such as plastic or
aluminum foil, to touch any part of the entire cooktop.
■
Do not use the cooktop as a cutting board.
■
Use cookware about the same size as the surface cooking
area. Cookware should not extend more than 1 in. (2.5 cm)
outside the area.
1. Surface Cooking Area
2. Cookware/Canner
3. 1 in. (2.5 cm) Maximum Overhang
8
Hot Surface Indicator Light (under ceramic glass)
The hot surface indicator light will glow as long as any surface
cooking area is too hot to touch, even after the surface cooking
area(s) is turned off.
Home Canning
When canning for long periods, alternate the use of surface
cooking areas, elements or surface burners between batches.
This allows time for the most recently used areas to cool.
■ Center the canner on the grate or largest surface cooking area
or element. Canners should not extend more than 1 in. (2.5
cm) outside the cooking area.
■
Do not place canner on 2 surface cooking areas, elements or
surface burners at the same time.
■
On ceramic glass models, use only flat-bottomed canners.
■
On coil element models, the installation of a Canning Unit Kit
is recommended. If a kit is not installed, the life of the coil
element will be shortened. See “Assistance or Service” for
ordering instructions.
■
For more information, contact your local U.S. Government
Agricultural Department Extension Office. In Canada, contact
Agriculture Canada. Companies that manufacture home
canning products can also offer assistance.
Use the following chart as a guide for cookware material
characteristics.
Cookware
IMPORTANT: Never leave empty cookware on a hot surface
cooking area, element or surface burner.
Ideal cookware should have a flat bottom, straight sides, a wellfitting lid and the material should be of medium-to-heavy
thickness.
Rough finishes may scratch the cooktop. Aluminum and copper
may be used as a core or base in cookware. However, when used
as a base they can leave permanent marks on the cooktop or
grates.
Cookware material is a factor in how quickly and evenly heat is
transferred, which affects cooking results. A nonstick finish has
the same characteristics as its base material. For example,
aluminum cookware with a nonstick finish will take on the
properties of aluminum.
COOKWARE
CHARACTERISTICS
Aluminum
■
Heats quickly and evenly.
■
Suitable for all types of cooking.
■
Medium or heavy thickness is best for
most cooking tasks.
■
Heats slowly and evenly.
■
Good for browning and frying.
■
Maintains heat for slow cooking.
■
Follow manufacturer’s instructions.
■
Heats slowly, but unevenly.
■
Ideal results on low to medium heat
settings.
Copper
■
Heats very quickly and evenly.
Earthenware
■
Follow manufacturer’s instructions.
■
Use on low heat settings.
Porcelain
enamel-onsteel or cast
iron
■
See stainless steel or cast iron.
Stainless steel
■
Heats quickly, but unevenly.
■
A core or base of aluminum or copper
on stainless steel provides even
heating.
Cast iron
Ceramic or
Ceramic glass
ELECTRONIC OVEN CONTROLS
1. Oven Display Symbol
2. Heat Settings
3. Oven Display
4. Start/Stop Time
5. Number Pads
6. Control Lock
7. Time of Day/Timer Display
(on some models)
8. Start
9. Oven Settings
10. EASYCONVECT™ Conversion
(on some models)
11. Timed Cooking
12. Convect Full Meal
(Surface Light on some models)
13. Surface Light (on some models)
14. Oven Light
15. Clock
16. Minute Timer
17. Cancel Off
9
1. Oven Display Symbol
2. Heat Settings
3. Oven Display
4. Start/Stop Time
5. Number Pads
6. Control Lock (on some models)
7. Start
8. Oven Settings
9. Clock
10. Minute Timer
Electronic Control Pads
When pressing any control pad function on the Electronic Oven
Control, use the pad of your index 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.
Displays
11. Timed Cooking
12. Surface Light
(Control Lock on some models)
13. Oven Light
14. Cancel Off
Cancel Off
The CANCEL OFF pad stops any oven function except for the
Clock, Timer and Control Lock.
Clock
This is a 12-hour clock and does not show a.m. or p.m.
To Set:
1. Press CLOCK SET/START.
2. Press number pads to set time of day.
On some models, press the HR and MIN “up” or “down”
arrow pads (buttons) until the correct time shows on the
display.
When power is first supplied to the appliance, everything on the
displays will light up for 5 seconds. Then, “PF” will appear. Press
CANCEL OFF to clear displays.
If “PF” appears are any other time, a power failure has occurred.
Press CANCEL OFF and reset the clock if needed.
3. Press START.
Oven Display (on some models)
Tones are audible signals, indicating the following:
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 vertical bar and
minute time countdown and the stop time (if entered).
If “Err” appears on the display, an invalid pad was pressed.
Press CANCEL OFF and retry your entry.
When the oven is not in use, this display is blank.
Time of Day/Timer Display (on some models)
This display shows the time of day or Timer countdown.
Start
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 4 minutes after pressing a pad,
the oven display will return to inactive mode (blank) and the
programmed function will be canceled.
10
Tones
One tone
■
Valid pad press
■
Oven is preheated
■
Function has been entered
Three tones
■
Invalid pad press
Four tones
■
End of cycle
■
Reminder, repeating each minute after the end-of-cycle tones
To Enable/Disable Tones:
1. Press CANCEL OFF.
2. Open oven door.
3. Press and hold STOP TIME for 6 seconds.
4. Display will show “SND ON” or “SND OFF.”
To Unlock:
Fahrenheit and Celsius
To Set Oven to Cook in Celsius:
1.
2.
3.
4.
5.
Open the oven door.
Press CANCEL OFF.
Press number pads 1, 2 and 3, in that order.
Press BROIL.
Press START. Press BAKE to confirm that Celsius is being
used.
Only the temperature and a flashing degree symbol will
appear in the temperature display area when the oven has
been set to cook in Celsius.
Repeat steps above to set oven to cook in Fahrenheit.
Timer
The Timer can be set in minutes and seconds or hours and
minutes and counts down the set time.
NOTE: The Timer does not start or stop the oven.
1. Open the oven door.
2. Press and hold the number pad 3 CONTROL LOCK for 5
seconds.
A single tone will sound and “CONTROL LOCK” and a picture
of a lock will disappear from the display.
Oven Temperature Control
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. No 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
To Set:
5° to 10°F (3° to 6°C)
...a little more
1. Press TIMER SET/START.
Press again to switch between MIN/SEC and HR/MIN.
15° to 20°F (8° to 11°C)
...moderately more
25° to 35°F (14° to 19°C)
...much more
2. Press the number pads to set length of time.
On some models, press the HR and MIN “up” or “down”
arrow pads (buttons) until the correct time shows on the
display.
-5° to -10°F (-3° to -6°C)
...a little less
-15° to -20°F (-8° to -11°C)
...moderately less
3. Press TIMER SET/START.
If not pressed within 4 minutes, the display will return to the
time of day mode and the programmed function will be
canceled.
-25° to -35°F (-14° to -19°C)
...much less
If no action is taken after 4 minutes, the display will return to
the time of day mode.
When the set time ends, if on, end-of-cycle tones will sound,
then reminder tones will sound every minute.
4. Press TIMER CANCEL anytime to cancel the Timer and/or
stop reminder tones.
Remember, if CANCEL OFF is pressed, the oven will turn off.
The time can be reset during the countdown by repeating the
above steps.
Control Lock
The Control Lock shuts down the control panel pads to prevent
unintended use of the oven. The Control Lock is preset off;
however, it can be enabled.
When the control is locked, only the TIMER SET/START and
TIMER CANCEL pads will function.
The Control Lock is preset unlocked, but can be locked.
Before locking, make sure the oven, the Timer and Timed Cooking
are off.
To Adjust Oven Temperature Calibration:
1. Open the oven door.
2. Press CANCEL OFF.
3. Press and hold BAKE for 5 seconds.
The oven display shows the current calibration, for example,
“0° CAL COOK TEMP.”
4. Press BAKE to increase and BROIL/MAXI//ECONO to
decrease the temperature in 5°F (3°C) amounts. The
adjustment can be set between 35°F (21°C) and
-35°F (-21°C).
5. Press START.
OVEN USE
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.
To Lock:
1. Open the oven door.
2. Press and hold the number pad 3 CONTROL LOCK for 5
seconds.
A single tone will sound and “START?” will appear on the
display.
3. Press START. “CONTROL LOCK” and a picture of a lock will
appear on the display.
11
Aluminum Foil
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 in. (2.5 cm) larger than the dish and that it is turned
up at the edges.
■
Do not cover food with aluminum foil when convection
cooking (on some models).
Positioning Racks and Bakeware
IMPORTANT: Never place food or bakeware directly on the oven
door or bottom. Permanent damage will occur to the porcelain
finish.
RACKS
NOTES:
■ Position racks before turning the oven on.
■
Do not move 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 chart as a
guide.
Oven Half-rack with Removable
Insert
1
2
1. Removable Insert
2. Oven Half-Rack
The Oven Half-Rack with Removable Insert maximizes space.
When the two are attached, they make a full rack. The insert can
also be removed to provide room for large items such as a turkey
or casseroles.
The insert can also be used on the counter for a cooling rack.
Do not place more than 25 lbs. (11.3 kg) on the oven half-rack or
on the removable insert piece
Before Self-Cleaning, remove the Oven Half-Rack with
Removable Insert to keep it shiny and easy to slide. See the
“General Cleaning” section in the Use and Care Guide for more
information.
To Use Oven Half-Rack with Removable Insert:
1
5
4
3
2
1
2
FOOD
RACK POSITION
Frozen pies, large roasts, turkeys,
angel food cakes
1 or 2
Bundt cakes, most quick breads,
yeast breads, casseroles, meats
2
Cookies, biscuits, muffins, cakes,
nonfrozen pies
2 or 3
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow 2 in.
(5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
NUMBER OF
PAN(S)
POSITION ON RACK
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.
12
1. Oven Half-Rack (Removable Insert not shown)
2. Full Oven Rack
1. Place a full rack on position 1 or 2, and the half rack on
position 3 or 4.
2. Place large items on the right-hand side of the full rack.
3. Place deeper, covered dishes on the left side of the full rack.
4. Place shallow dishes on the half-rack.
5. When finished cooking, carefully remove items.
Bakeware
Oven Vent
The bakeware material affects cooking results. Follow
manufacturer’s recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
BAKEWARE/
RESULTS
RECOMMENDATIONS
Light colored
aluminum
■ Light golden
crusts
■
■
1
Use temperature and time
recommended in recipe.
1. Oven vent
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
■
Place in the bottom third of oven.
■
May need to increase baking time.
Stainless steel
■ Light, golden
crusts
■
May need to increase baking time.
Stoneware
■ Crisp crusts
■
Follow manufacturer’s instructions.
Ovenproof
glassware,
ceramic glass or
ceramic
■ Brown, crisp
crusts
■
The oven vent should not be blocked or covered since it allows
the release of hot air and moisture from the oven. Doing so will
cause poor air circulation, affecting cooking and cleaning results.
Never set plastics, paper or other items that could melt or burn
near the oven vent.
Oven Door Vent
1
1. Oven door vent
■
Hot air and moisture escape from the door vent during certain
oven modes. Some condensation may occur, however this will not
affect cooking performance.
Uneven
browning
Bake
1
May need to reduce baking
temperatures 25°F (15°C).
2
1. Broil heat
2. Bake heat
Meat Thermometer
On models without a temperature probe, always rely on a meat
thermometer to determine doneness of meat and poultry. The
internal temperature, not appearance, is what counts. 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
¹⁄₂ in. (1.25 cm) more and read again. If the temperature drops,
cook the meat or poultry longer.
■
Check all meat in 2 or 3 places.
The BAKE function is ideal for baking, roasting or heating
casseroles.
During baking or roasting, the bake and broil elements will cycle
on and off in intervals to maintain oven temperature.
If the oven door is opened during baking or roasting, the broil
element will turn off immediately and the bake element will turn off
in 2 minutes. They will come back on once the door is closed.
13
To Bake or Roast:
Before baking and 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. Press BAKE.
Press the number pads 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).
Broiling uses direct radiant heat to cook food. Use MAXI/ECONO
(on some models) for broiling regular-sized and smaller cuts of
meat, poultry and fish. Broil MAXI uses both top elements for
maximum browning coverage of foods. Broil ECONO uses the
inner element for browning coverage only in the center of foods.
Before broiling, position rack according to Broiling Chart. It is not
necessary to preheat the oven before putting food in unless
recommended in the recipe. Position food on grid in the broiler
pan, then place it in the center of the oven rack. Close the door to
the broil stop position to ensure proper broiling temperature.
On some models, press the TEMPERATURE “up” or “down”
arrow pads (buttons) to enter a temperature other than 350°F
(177°C).
2. Press START.
“Lo°” will appear on the display if the actual oven temperature
is under 170°F (77°C).
On some models, “PrE” will appear on the display if the oven
temperature is under 170°F (77°C).
On some models, when the actual oven temperature reaches
170°F (77°C), the oven display will show the temperature
increasing in 5° increments.
When the set temperature is reached, if on, one tone will
sound.
3. Press CANCEL OFF when finished cooking.
To Broil:
1. Press BROIL.
On some models, press once for Broil MAXI and twice for Broil
ECONO.
2. Press START.
3. Press CANCEL OFF when finished.
Variable Temperature Broiling (on some models)
Broil
(Maxi/Econo on some models)
To Vari Broil:
2
1
1. Broil Maxi
1. Press BROIL.
On some models, press once for Broil MAXI and twice for Broil
ECONO.
2. Broil Econo
■
Use only the broiler pan and grid provided with the range. It is
designed to drain juices and help prevent spatter and smoke.
■
For proper draining, do not cover the grid with foil. The bottom
of the pan may be lined with aluminum foil for easier cleaning.
■
Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to prevent 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.
14
Changing the temperature when Variable Temperature Broiling
allows more precise control when cooking. 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.
2. Press the number pads to set a temperature between 170°F
and 325°F (77°C to 163°C).
On some models, press the TEMPERATURE “up” or “down”
arrow pads (buttons) to set a temperature between 300°F and
525°F (149°C and 275°C).
3. Press START.
The temperature can be changed after this step. START does
not need to be pressed again.
4. Press CANCEL OFF when finished.
BROILING CHART
For best results, place food 3 in. (7 cm) or more from the broil
element. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to the top (5). For diagram, see the
“Positioning Racks and Bakeware” section.
RACK
POSITION
FOOD
TEMP.
TOTAL
TIME
MIN.
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 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.
Convection Bake
Steak
1 in. (2.5 cm) thick
medium rare
medium
well done
4
4
4
500°F
(260°C)
16
21
25
Steak
1¹⁄₂ in. (3.8 cm) thick
rare
medium
4
4
500°F
(260°C)
23
28
Ground meat patties*
³⁄₄ in. (2 cm) thick
well done
5
500°F
(260°C)
8-12
(on some models)
1
Pork chops
1 in. (2.5 cm) thick
4
450°F
(232°C)
25-28
Ham slice [precooked]
¹₂ in. (1.25 cm) thick
1 in. (2.5 cm) thick
4
4
500°F
(260°C)
10-12
20-22
Frankfurters
4
500°F
(260°C)
8
Lamb chops
1 in. (2.5 cm) thick
4
400°F
(204°C)
18-20
Chicken
bone-in pieces
3
500°F
(260°C)
32
Fish
¹₂ in. (1.25 cm) thick
1 in. (2.5 cm) thick
3
3
350°F
(177°C)
20
20-22
*Place up to 9 patties, equally spaced, on broiler grid.
Convection Cooking
(on some models)
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 maintains 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 so that surface areas remain
exposed to the circulating air, allowing browning and crisping.
■
■
1. Convection element heat and fan
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 in. (2.5 cm) of
space between the cookware and the sides of the oven.
During convection baking preheat, the convection and broil
elements and the bake element all heat the oven cavity. After
preheat, the convection element and the bake element 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 baking or
preheating, the broil and convection element and fan will turn off
immediately. They will come back on once 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. Press CONVECTION BAKE.
Press the number pads 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).
2. Press 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 in 5°
increments.
When the set temperature is reached, if on, 1 tone will sound.
3. Press CANCEL OFF when finished cooking.
Keep heat loss to a minimum by only opening the oven door
when necessary.
15
CONVECTION ROASTING CHART
Convection Roast
(on some models)
Food/Rack
Position
Cook Time
(min. per
1 lb [454 g])
Oven Temp.
Internal
Food Temp.
Beef, Rack Position 2
1
2
3
1. Broil heat
2. Convection fan
3. 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 bake 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 broil
element and fan will turn off immediately and the bake element
will turn off in 2 minutes. They will come back on once the door is
closed.
■ Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.
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.
Rib Roast
rare
medium
well done
Rib Roast
(boneless)
rare
medium
well done
Rump,
Sirloin Tip
Roast
rare
medium
well done
Meat Loaf
20-25
25-30
30-35
300°F (149°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
22-25
27-30
32-35
300°F (149°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
20-25
25-30
30-35
20-25
300°F (149°C)
325°F (163°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
165°F (74°C)
Veal, Rack Position 2
Loin, Rib,
Rump
Roast
medium
well done
25-35
30-40
325°F (163°C)
160°F (71°C)
170°F (77°C)
30-40
325°F (163°C)
35-40
325°F (163°C)
160°F-170°F
(71°C-77°C)
160°F-170°F
(71°C-77°C)
Pork, Rack Position 2
Loin Roast
(boneless)
Shoulder
Roast
Ham, Rack Position 2
Fresh
(uncooked)
Fully
Cooked
25-35
300°F (149°C)
160°F (71°C)
15-20
300°F (149°C)
160°F (71°C)
300°F (149°C)
160°F (71°C)
170°F (77°C)
20-25
325°F (163°C)
180°F (82°C)
15-20
325°F (163°C)
180°F (82°C)
Lamb, Rack Position 2
1. Roasting rack
2. Broiler grid
3. Broil pan
1. Press CONVECTION ROAST.
Press the number pads to enter a temperature other than
300°F (149°C). The convection roast range can be set
between 170°F and 500°F (77°C and 260°C).
2. Press 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 in 5°
increments.
When the set temperature is reached, if on, one tone will
sound.
3. Press CANCEL OFF when finished cooking.
16
Leg,
Shoulder
Roast
medium
well done
25-30
30-35
Chicken*, Rack Position 2
Whole
3-5 lbs.
(1.5-2.2 kg)
5-7 lbs.
(2.2-3.1 kg)
Food/Rack
Position
Cook Time
(min. per
1 lb [454 g])
Oven Temp.
Internal
Food Temp.
Convect Full Meal
Convect Full Meal lets you choose from 11 preset cooking cycles.
A single pad includes an oven setting, an oven temperature, and a
cook time or probe temperature. One pad is changeable to allow
you to set your own cycle and save it for future use. Use the
following chart as a guide.
(on some models)
Turkey*, Rack Positions 1 or 2
13 lbs.
(5.85 kg) and
under
Over 13 lbs.
(5.85 kg)
10-15
300°F (149°C)
180°F (82°C)
10-12
300°F (149°C)
180°F (82°C)
PAD/ OVEN
SETTING
OVEN
TEMP.
COOK
TIME or
PROBE
TEMP.
FOOD or MEAL
180°F (82°C)
1
Convection
Bake
325°F
(163°C)
1 hr.
Meat Loaf, Baked
Potatoes, Pineapple
Upside Down Cake
2
Convection
Roast
325°F
(163°C)
1 hr. 30
min.
Turkey Breast, Stuffing
Casserole, Peach Crisp
3
Convection
Roast
350°F
(177°C)
40 min.
Stuffed Pork Chops,
Baked Winter Squash,
Bread Pudding
4
Convection
Bake
375°F
(191°C)
45 min.
Oven Fried Chicken
Pieces, Scalloped
Potatoes, Cherry Pie
5
Convection
Bake
425°F
(218°C)
20 min.
Baked Salmon Steaks,
Roasted Vegetable
Wedges, Biscuits
6
Convection
Roast
325°F
(163°C)
140°F
(60°C)
Beef, rare
7
Convection
Roast
325°F
(163°C)
155°F
(68°C)
Beef, medium
or Pork
8
Convection
Roast
325°F
(163°C)
165°F
(74°C)
Beef, well done
9
Convection
Roast
300°F
(149°C)
135°F
(56°C)
Pot Roast
(3 lbs [1.4 kg]) with
vegetables
0
Convection
Bake
325°F
(163°C)
160°F
(71°C)
Casseroles
Cornish Game Hens*, Rack Position 2 or 3
1-1.5 lbs.
(0.5-0.7 kg)
50-60
325°F (163°C)
*Do not stuff poultry when convection roasting.
Convection Broil
(on some models)
1
2
1. Broil heat
2. 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 broil
elements and fan will turn off immediately. They will come back on
once the door is closed.
To Convection Broil:
Before convection broiling, see “Broil” 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. Press CONVECTION BROIL.
Press the number pads 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).
2. Press START.
The set oven temperature will appear on the oven display until
oven is turned off.
3. Press CANCEL OFF when finished cooking.
17
To Use:
To Use:
Before using Convect Full Meal, place food in oven. If temperature
probe is required, insert probe into food and plug probe into jack.
See “Temperature Probe” section for diagram.
1. Press CONVECT FULL MEAL.
2. Press pad from chart.
For example, number pads 1 to 0 or CONVECT FULL MEAL.
Before using convection temperature conversion for BAKED
GOODS and OTHER FOODS, allow the oven to preheat before
placing food in the oven.
1. Press BAKED GOODS, MEATS or OTHER FOODS.
2. Press number pads to enter standard cook temperature.
3. Press number pads to enter standard cook time.
4. Press START.
“CHECK FOOD AT” and the stop time will appear on the oven
display.
3. Press START.
The start time, stop time, vertical bar countdown and minute
time countdown will appear on the oven display. The stop time
will not appear if not set in the changeable cycle.
When the cycle ends, “End” will appear in the oven display. If
enabled, end-of-cycle tones will sound, then reminder tones
will sound every minute.
4. Press CANCEL OFF or open the oven door when finished
cooking to clear the display.
When the stop time is reached, end-of-cycle tones will sound
if enabled. Open the door and check food.
5. Press CANCEL OFF if food is done to taste
or
6. Close door to continue cooking.
Sabbath Mode
To Set Cycle:
Before setting a cycle, start with the meat or main dish
temperature and cook time. Choose baked goods with an oven
temperature similar to those of the meat or main dish.
Temperatures ranging from plus or minus 25 to 50°F (-4 to 10°C)
and cook times ranging from plus or minus 10 to 15 minutes are
acceptable. Choose vegetables and fruits last.
1. Press CONVECT FULL MEAL.
2. Press any oven setting pad, for example BAKE.
3. Press number pads to enter oven temperature.
4. Press COOK TIME.
5. Press number pads to enter length of time to cook in hours
and minutes
or
Press 0 to do untimed cooking.
6. Press CONVECT FULL MEAL to save
or
Press START to save and immediately begin cycle.
EASYCONVECT™ Conversion
(on some models)
Convection cooking temperatures and times differ from those of
standard cooking. Depending upon the selected category,
EASYCONVECT conversion automatically may reduce the
standard recipe temperature and/or time you input for convection
cooking.
Foods are grouped into three 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
FOODS
BAKED
GOODS
Biscuits, Breads: quick and yeast
Cakes: layer and angel food
Casseroles: including frozen entrées and
soufflés, cookies, 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 time varies.)
OTHER
FOODS
Convenience foods: french fries, nuggets, fish
sticks, pizza
Pies: fruit and custard
18
The Sabbath Mode sets the oven to remain on in a bake setting
until turned off. When the Sabbath Mode is set, only the number
and start pads 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 not turn on or off
immediately.
If a power failure occurs when the Sabbath Mode is set, the oven
will return to the Sabbath Mode and the temperature it was
operating at when the power failure occurred.
To Activate:
1.
2.
3.
4.
Open the oven door.
Press CANCEL OFF
Press the number pads 7, 8, 9, 6, in this order.
Press START.
“SAb On” will appear on the display.
Press CANCEL OFF pad to clear the display.
5. Close the oven door.
To Deactivate:
The oven can be disabled of the ability to set the Sabbath Mode
by repeating the steps above. “SAb OFF” will appear on the
display. When disabled, the Sabbath Mode cannot be regularly
set until reactivated.
To Set Range for Sabbath Mode:
To set range to meet “no work” requirements for the Sabbath, first
activate the Sabbath mode using the five activation steps, then
follow the next 8 steps.
1. Turn oven light and/or surface light (if available) on or off.
These lights will stay on or off (whichever is set) while in the
Sabbath mode. Opening the door will not turn on the oven
light if it is programmed to be off.
2. Open the oven door.
3. Press BAKE.
4. Press the number pads 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).
5. Press START.
6. Press and hold number pad 6 for 5 seconds. “START?” will
appear on the display.
7. Press START. “SAb” will appear on the display.
8. Close the oven door.
To End the Sabbath Mode:
1. Open the oven door.
2. Press and hold number pad 6 for 5 seconds.
3. Close the oven door.
To Dehydrate:
Before dehydrating, prepare food as recommended in the recipe
and arrange on dehydration rack(s). Position 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
Place the oven door stop over the automatic oven light switch.
1 2
Temperature Change
The oven temperature can be changed when the oven is 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 pads 1 through 0 represent temperatures.
Use the following chart as a guide.
NUMBER PAD
OVEN TEMPERATURE
1
170°F (77°C)
2
200°F (95°C)
3
250°F (120°C)
4
275°F (135°C)
5
300°F (150°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)
1. Oven door stop
2. Automatic oven light switch
1. Press and hold CONVECTION BAKE for 5 seconds.
Press the number pads 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 95°C).
2. Press START.
3. Press CANCEL OFF when finished dehydrating.
Proofing Bread
(on some models)
Proofing bread prepares the dough for baking by activating the
yeast. Follow the recipe directions as a guide.
To Proof:
*Make sure when using the number pad 6 that it is only pressed
for one second because it can also turn off the Sabbath Mode.
To Change Temperature:
1. Press the number pad (from the chart) for 1 second.
2. Press START.
Dehydrating
(on some models)
Dehydrating dries food. For additional information, refer to a book
written specifically about dehydrating or preserving foods.
Dehydration racks and an oven door stop are required, but not
supplied with this oven. See “Assistance or Service” section to
order.
Before first proofing, place the 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 the broiler pan. Close the door.
1. Press and hold BAKED GOODS for 5 seconds.
The display will show 100°F (38°C).
2. Press START.
Let the dough rise until nearly doubled in size, checking after
20-25 minutes. Proofing time may vary depending on dough
type and quantity.
3. Press LOWER OVEN CANCEL when finished proofing.
Before second proofing, shape the dough, place it in baking
pan(s) and cover loosely with plastic wrap, coated with cooking
spray. Follow the same placement, broiler pan and water and
control steps above. Before baking, remove the plastic wrap.
19
To Change Probe Temperature, Oven Setting:
Temperature Probe
WARNING
(on some models)
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 maxi and econo 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. Place food in oven and connect the temperature
probe to the jack. Keep probe as far away from heat source as
possible. Close oven door.
Burn Hazard
Use an oven mitt to remove temperature probe.
Do not touch broil element.
Failure to follow these instructions can result
in burns.
2
1
1. Temperature probe jack
2. Temperature probe
1. Press the number pads to enter a probe temperature other
than 160°F (71°C). The probe range can be set between 130°F
and 190°F (54°C and 88°C).
2. Press BAKE, CONVECTION BAKE or CONVECTION ROAST.
Press number pads to enter a temperature other than the one
displayed.
3. Press START.
The set oven temperature will appear on the oven display
throughout cooking.
“Lo°” 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 in 5° increments.
When the set probe temperature is reached, the oven will shut
off automatically and “End” will appear on the oven display.
If enabled, end-of-cycle tones will sound, then reminder tones
will sound every minute.
4. Press CANCEL OFF or open the oven door to clear the display
and/or stop reminder tones.
Repeat previous steps.
If CANCEL OFF is pressed anytime when changing the probe
temperature, the set function will automatically be canceled and
the use of the temperature probe function will need to be reset.
To reset after CANCEL OFF has been pressed, unplug the probe
from the probe jack and plug back in. Close the oven door and
repeat previous steps.
After cooking, unplug the probe and remove food from oven. The
probe symbol will remain lit until the probe is unplugged from the
probe jack.
See “General Cleaning” section to clean probe.
Timed Cooking
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.
Timed Cooking allows the oven 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. Press BAKE, CONVECTION BAKE or CONVECTION ROAST.
On some models, press the number pads to enter a
temperature other than the one displayed.
On some models, press the TEMPERATURE “up” or “down”
arrow pads (buttons) to enter a temperature other than 350°F
(177°C).
2. Press COOK TIME.
3. Press number pads to enter the length of time to cook.
On some models, press the TEMPERATURE “up” or “down”
arrow pads (buttons) until the correct time shows on the
display.
20
4. Press START.
On some models, the start time, stop time, vertical bar
countdown and minute time countdown will appear on the
oven display.
RANGE CARE
When the stop time is reached, the oven will shut off
automatically and “End” will appear on the oven display.
Self-Cleaning Cycle
(on some models)
If on, end-of-cycle tones will sound, then reminder tones will
sound every minute.
5. Press CANCEL OFF or open the oven door to clear the display
and/or stop reminder tones.
WARNING
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. Press BAKE, CONVECTION BAKE or CONVECTION ROAST.
Press the number pads to enter a temperature other than the
one displayed.
On some models, press the TEMPERATURE “up” or “down”
arrow pads (buttons) to enter a temperature other than 350°F
(177°C).
Burn Hazard
Do not touch the oven during the
Self-Cleaning cycle.
2. Press COOK TIME.
3. Press number pads to enter the length of time to cook.
On some models, press the HR and MIN “up” or “down”
arrow pads (buttons) until the correct time shows on the
display.
4. Press STOP TIME.
5. Press the number pads to enter time of day to stop.
On some models, press the HR and MIN “up” or “down”
arrow pads (buttons) until the correct time shows on the
display.
6. Press START.
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. On some models, the vertical bar countdown and
minute time countdown will appear on the oven display.
On some models, the set temperature and minute time
countdown will appear on the oven display.
When the stop time is reached, the oven will shut off
automatically and “End” will appear on the oven display.
If on, end-of-cycle tones will sound, then reminder tones will
sound every minute.
7. Press CANCEL OFF or open the oven door to clear the display
and/or stop reminder tones.
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 1½ in. (3.8 cm) area
around the inside oven cavity frame, being careful 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.
21
Prepare Cooktop and Storage Drawer:
■
Remove plastic items from the cooktop because they may
melt.
■
Remove all items from the storage drawer.
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 to 4 hours
30 minutes for average to heavy soil.
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 light will not work during the Self-Cleaning cycle.
On Canadian models, the rear surface elements will not work
during the Self-Cleaning cycle.
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. Press CLEAN.
Press the number pads to set a clean time other than 3 hours
30 minutes. The clean time can be set between 2 hours 30
minutes and 4 hours 30 minutes.
On some models, press the HR and MIN “up” or “down”
arrow pads (buttons) to set clean time.
2. Press START.
The oven door will automatically lock and “DOOR LOCKED”
or “LOCKED,” the start time and stop time will appear on the
oven display. On some models, the clean time will appear on
the oven display.
The door will not unlock until the oven cools.
When the cycle is complete and the oven cools, “End” will
appear on the oven display and “DOOR LOCKED” or
“LOCKED” will disappear from the display.
2. Press STOP TIME.
On some models, press DELAY START.
3. Press the number pads to enter the time of day to stop.
On some models, press the HR and MIN “up” or “down”
arrow pads (buttons) until the correct time shows on the
display.
4. Press START.
The start time is automatically calculated and displayed. The
door will automatically lock and “DOOR LOCKED” or
“LOCKED” and “DELAY” and the stop time will also appear on
the display (on some models). 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, “End” will
appear on the oven display and “DOOR LOCKED” or
“LOCKED” will disappear from the display.
5. Press CANCEL OFF to clear the oven display.
To Stop Self-Clean any time:
Press CANCEL OFF. If the oven temperature is too high, the door
will remain locked. It will not unlock until the oven cools.
On some models, if the oven temperature is too high after selfcleaning, then “cln,” “TIMED,” “ON,” “cool” and “LOCKED” will
appear on the display until the oven completely cools.
General Cleaning
IMPORTANT: Before cleaning, make sure all controls are off and
the oven and cooktop are cool. Always follow label instructions on
cleaning products.
Soap, water and a soft cloth or sponge are suggested first unless
otherwise noted.
EXTERIOR PORCELAIN ENAMEL SURFACES
(on some models)
Food spills containing acids, such as vinegar and tomato, should
be cleaned as soon as the entire appliance is cool. These spills
may affect the finish.
■ Glass cleaner, mild liquid cleaner or nonabrasive scrubbing
pad:
Gently clean around the model and serial number plate
because scrubbing may remove numbers.
3. Press any pad or open the oven door to clear the oven display.
To Delay Start Self-Clean:
Before delay starting 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. Press CLEAN.
Press the number pads to set a clean time other than 3 hours
30 minutes. The clean time can be set between 2 hours 30
minutes and 4 hours 30 minutes.
On some models, press the HR and MIN “up” or “down”
arrow pads (buttons) to set clean time.
STAINLESS STEEL (on some models)
Do not use soap-filled scouring pads, abrasive cleaners, Cooktop
Polishing Creme, steel-wool pads, gritty washcloths or some
paper towels. Damage may occur.
Rub in direction of grain to avoid damaging.
■ Stainless Steel Cleaner & Polish (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.
■
22
Vinegar for hard water spots
CERAMIC GLASS (on some models)
Do not use steel wool, abrasive powder cleansers, chlorine
bleach, rust remover or ammonia because damage may occur.
Always wipe with a clean, wet cloth or sponge and dry thoroughly
to prevent streaking and staining.
Cooktop Polishing Creme is recommended for regular use to help
prevent scratches, pitting and abrasions, and to condition the
cooktop. It may be ordered as an accessory. See “Assistance or
Service” to order.
A Cooktop Scraper is also recommended for stubborn soils, and
can be ordered as an accessory. See “Assistance or Service” to
order. The Cooktop Scraper uses razor blades. Store razor
blades out of the reach of children.
Light to moderate soil
■ Paper towels or clean damp sponge:
Clean while the cooktop is still warm. You may want to wear
oven mitts while doing so.
Sugary spills (jellies, candy, syrup)
■ Cooktop Scraper:
Clean while the cooktop is still warm. You may want to wear
oven mitts while doing so.
■
OVEN DOOR EXTERIOR
■
Apply glass cleaner to soft cloth or sponge, not directly on
panel.
CONTROL PANEL
Do not use abrasive cleaners, steel-wool pads, gritty washcloths
or some paper towels. Damage may occur.
■ Glass cleaner and soft cloth or sponge:
Apply glass cleaner to soft cloth or sponge, not directly on
panel.
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.
■ Self-Cleaning cycle:
See “Self-Cleaning Cycle” first.
Cooktop Polishing Creme and clean damp paper towel:
Clean as soon as cooktop has cooled down. Rub creme into
surface with a damp paper towel or soft cloth. Continue
rubbing until white film disappears.
OVEN AND ROASTING RACKS
■
Heavy soil, dark streaks, specks and discoloration
■ Cooktop Polishing Creme or nonabrasive cleanser:
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.
Rub product into soil with a damp paper towel or soft cloth.
Continue rubbing until white film disappears.
Burned-on soil
Cooktop Polishing Creme and Cooktop Scraper:
Glass cleaner and paper towels or nonabrasive plastic
scrubbing pad:
■
Steel-wool pad
■
Rub creme into soil with damp paper towel. Hold scraper as
flat as possible on surface and scrape. Repeat for stubborn
spots. Polish entire cooktop with creme and paper towel.
Metal marks from aluminum and copper
Cooktop Polishing Creme:
BROILER PAN AND GRID
Do not clean in the Self-Cleaning cycle.
■ Mildly abrasive cleanser:
Scrub with wet scouring pad.
■
Clean as soon as cooktop has cooled down. Rub creme into
surface with a damp paper towel or soft cloth. Continue
rubbing until white film disappears. The marks will not totally
disappear but after many cleanings become less noticeable.
Tiny scratches and abrasions
■ Cooktop Polishing Creme:
Rub creme into surface with a damp paper towel or soft cloth.
Continue rubbing until white film disappears. Scratches and
abrasions do not affect cooking performance and after many
cleanings become less noticeable.
COOKTOP CONTROLS
■
Solution of ¹₂ cup (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
■
TEMPERATURE PROBE (on some models)
■
Plastic scouring pad
Do not use steel wool, abrasive cleansers or oven cleaner.
Do not soak knobs.
When replacing knobs, make sure knobs are in the Off position.
On some models, do not remove seals under knobs.
■ Soap and water or dishwasher:
Pull knobs straight away from control panel to remove.
23
3. Pull up glass on front of backguard.
Surface and Night Light
(on some models)
SURFACE LIGHT
The cooktop light is a 20-watt cool-white fluorescent tube, and
has 2 replaceable parts. The starter is a knob-shaped part located
on the right side of the backguard, under the light bulb.
Before replacing, make sure the range is off and cool.
The cooktop light is located in the backguard. It is controlled by
the SURFACE LIGHT command pad on the control panel. The ON
pad turns the light on immediately and keeps the light on until
OFF is pressed.
To Use:
1. Press SURFACE LIGHT/ON to turn on cooktop light.
2. Press SURFACE LIGHT/OFF to turn off cooktop light.
NIGHT LIGHT
The NIGHT light is located in the backguard. The NIGHT
command pad will turn on the SURFACE LIGHT automatically
when the light in the room is low enough to require a night light.
When the night light is turned on, it will dim all lights appearing on
the display.
To Use:
1. Press SURFACE LIGHT/NIGHT to turn on.
“NIGHT LIGHT” will show on the display.
2. Press SURFACE LIGHT/NIGHT to turn off.
To Replace Light:
1. Unplug range or disconnect power.
2. Flip up the top of the backguard.
4. Grasp both ends of the fluorescent tube.
5. Turn the tube 90° in either direction until both ends come out
of the receptacles.
6. Replace tube, replace top of the control panel.
7. Plug in range or reconnect power.
To Replace Starter:
1. Unplug range or disconnect power.
2. Remove tube.
3. Push starter in and turn approximately 90° counterclockwise.
4. Pull starter out of recessed area.
5. Replace starter, tube and top of control panel.
6. Plug in range or reconnect power.
24
To Replace:
Oven Light(s)
The oven light(s) is a 40-watt appliance bulb. The light(s) will come
on when the oven door is opened. The light(s) will not work during
the Self-Cleaning cycle. When the oven door is closed, press
OVEN LIGHT to turn the light(s) on or off.
To Replace:
Before replacing, make sure the oven is off and cool.
1. Unplug range or disconnect power.
2. Turn the glass bulb cover in the back of the oven
counterclockwise to remove.
3. Turn bulb counterclockwise to remove from socket.
4. Replace bulb and bulb cover by turning clockwise.
5. Plug in range or reconnect power.
Oven Door
For normal range 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.
1. Hold oven door by the handle and place the top of the door
under the cooktop overhang.
2. Use front of leg to apply pressure to slide hinges into the slots
as far as possible.
3. Use side of leg to apply pressure to the bottom of the door
front.
4. Lift door slightly. Apply pressure and push until the hinges
have gone in fully.
5. Fully open the door.
6. Tighten clips with a #2 square or Phillips screwdriver.
Storage Drawer
The storage drawer can be removed. Before removing, make sure
drawer is cool and empty.
To Remove:
1. Pull drawer straight out to the first stop.
2. Lift up the back of the drawer and pull out.
To Replace:
To Remove:
1. Fully open the oven door.
2. Unscrew clips with a #2 square or Phillips screwdriver.
1. Fit the ends of the drawer rails into the guides in the cavity.
2. Slide the drawer closed.
3. Close oven door to the stop position (open about 4 in.
[10 cm]).
4. Lift door slightly and pull out and back until hinges come out
to the catch position.
5. Push door down and pull straight out to remove door
completely.
4" (10 cm)
4"
25
TROUBLESHOOTING
Try the solutions suggested here first in order to avoid the cost of
an unnecessary service call.
Nothing will operate
■
Is the power supply cord unplugged?
Plug into a grounded 3-prong outlet.
■
Has a household fuse been blown or has the circuit
breaker been tripped?
Replace the fuse or reset the circuit.
Cooktop will not operate
■
Is the control knob set correctly?
Push in knob before turning to a setting.
■
On some ceramic glass models, is the “Cooktop Lockout”
set?
See “Cooktop Lockout” section.
■
On coil element models, is the element inserted properly?
See “Coil Elements and Burner Bowls” section.
Excessive heat around cookware on cooktop
Is the cookware the proper size?
Use cookware about the same size as the surface cooking
area, element or surface burner. Cookware should not extend
more than 1 in. (2.5 cm) outside the cooking area.
■
Hot surface indicator light stays on
Does the hot surface indicator light stay on after control
knob(s) have been turned off?
See “Cooktop Controls” section.
■
Cooktop cooking results not what expected
Display shows messages
■
Is the display showing “PF”?
There has been a power failure. Clear the display. See
“Display(s)” section. On some models, reset the clock, if
needed. See “Clock” section.
■
Is the display showing a letter followed by a number?
Press CANCEL OFF to clear the display. See “Display(s)”
section. If it reappears, call for service. See “Assistance or
Service” section.
■
Is the display showing “F5” or “E3”?
The power cord is not properly grounded. See Installation
Instructions.
■
On some models, is the display showing “CF”?
The oven is in the Convect Full Meal setting. See “Convect
Full Meal” 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.
Oven cooking results not what expected
■
Is the appliance level?
Level the appliance. See the Installation Instructions.
■
■
Is the proper cookware being used?
See “Cookware” section.
Is the proper temperature set?
Double-check the recipe in a reliable cookbook.
■
■
Is the control knob set to the proper heat level?
See “Cooktop Controls” section.
Is the proper oven temperature calibration set?
See “Oven Temperature Control” section.
■
■
Is the appliance level?
Level the appliance. See the Installation Instructions.
Was the oven preheated?
See “Bake,” “Convection Bake,” or “Convection Roast”
sections.
■
On coil element models, is the element inserted properly?
See “Coil Elements and Burner Bowls” 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 to make sure 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.
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.
■
On some models, is the Control Lock set?
See “Control Lock” section.
■
On some models, is the Sabbath Mode set?
See “Sabbath Mode” section.
Oven temperature too high or too low
■
Does the oven temperature calibration need adjustment?
See “Oven Temperature Control” section.
■
On some models, does the cooling fan run during BAKE,
BROIL or CLEAN?
It is normal for the fan to automatically run when the oven is in
use. This helps cool the electronic control.
26
ASSISTANCE OR SERVICE
Before calling for assistance or service, please check
“Troubleshooting.” It may save you the cost of a service call. If you
still need help, follow the instructions below.
When calling, please know the purchase date and the complete
model and serial number of your appliance. This information will
help us to better respond to your request.
Accessories U.S.A.
To order accessories, call the KitchenAid Customer Interaction
Center toll free at 1-800-442-9991 and follow the menu prompts.
Or visit our website at www.kitchenaid.com and click on “ShopOnline,” then “Accessories.”
Canning Unit Kit
If you need replacement parts
If you need to order replacement parts, we recommend that you
only use factory specified parts. These factory specified parts will
fit right and work right because they are made with the same
®
precision used to build every new KITCHENAID appliance.
To locate factory specified parts in your area, call our Customer
Interaction Center telephone number or your nearest KitchenAid
designated service center.
In the U.S.A.
Call the KitchenAid Customer Interaction Center toll free:
1-800-422-1230.
Our consultants provide assistance with:
■ Features and specifications on our full line of appliances.
■
Installation information.
■
Accessory and repair parts sales.
■
Specialized customer assistance (Spanish speaking, hearing
impaired, limited vision, etc.).
■
Referrals to local dealers, repair parts distributors, and service
companies. KitchenAid designated service technicians are
trained to fulfill the product warranty and provide afterwarranty service, anywhere in the United States.
To locate the KitchenAid designated service company in your
area, you can also look in your telephone directory Yellow
Pages.
For further assistance
If you need further assistance, you can write to KitchenAid with
any questions or concerns at:
KitchenAid Brand Home Appliances
Customer Interaction Center
553 Benson Road
Benton Harbor, MI 49022-2692
Please include a daytime phone number in your correspondence.
(coil element models)
Order Part #242905
Cooktop Polishing Creme
(ceramic glass models)
Order Part #4392916
Cooktop Scraper
(ceramic glass models)
Order Part #3183488
Stainless Steel Cleaner & Polish
(stainless steel models)
Order Part #4396095
In Canada
For product related questions, please call the KitchenAid Canada
Customer Interaction Center toll free: 1-800-461-5681
Monday to Friday 8:00 a.m. - 6:00 p.m. (EST).
Saturday 8:30 a.m. - 4:30 p.m. (EST).
Our consultants provide assistance with:
■ Features and specifications on our full line of appliances.
■
Referrals to local dealers.
For parts, accessories and service in Canada
Call 1-800-807-6777. KitchenAid designated service technicians
are trained to fulfill the product warranty and provide afterwarranty service, anywhere in Canada.
For further assistance
If you need further assistance, you can write to KitchenAid
Canada with any questions or concerns at:
Customer Interaction Center
KitchenAid Canada
1901 Minnesota Court
Mississauga, Ontario L5N 3A7
Please include a daytime phone number in your correspondence.
27
KITCHENAID® COOKTOP, BUILT-IN OVEN AND
RANGE WARRANTY
ONE-YEAR FULL WARRANTY
For one year from the date of purchase, when this appliance is operated and maintained according to instructions attached to or
furnished with the product, KitchenAid will pay for factory specified parts and repair labor costs to correct defects in materials or
workmanship. Service must be provided by a KitchenAid designated service company.
SECOND THROUGH FIFTH YEAR LIMITED WARRANTY ON ELECTRIC ELEMENTS, CERAMIC GLASS COOKTOP,
GAS BURNERS, SOLID STATE TOUCH CONTROL SYSTEM, AND MAGNETRON TUBE
On electric ranges and electric cooktops, in the second through fifth years from the date of purchase, when this appliance is operated
and maintained according to instructions attached to or furnished with the product, KitchenAid will pay for factory specified parts for
any electric element to correct defects in materials or workmanship.
On ceramic glass ranges and ceramic glass cooktops, in the second through fifth years from the date of purchase, when this appliance
is operated and maintained according to instructions attached to or furnished with the product, KitchenAid will pay for factory specified
parts for the ceramic glass cooktop. KitchenAid warrants that the ceramic glass cooktop will not discolor, the cooktop pattern will not
wear off, the rubber seal between the ceramic glass cooktop and porcelain edge will not crack, the ceramic glass cooktop will not crack
due to thermal shock and the surface unit elements will not burn out.
On gas ranges and gas cooktops, in the second through fifth years from the date of purchase, when this appliance is operated and
maintained according to instructions attached to or furnished with the product, KitchenAid will pay for factory specified parts for any
gas burner to correct defects in materials or workmanship.
On ranges and built-in ovens, in the second through fifth years from the date of purchase, when this appliance is operated and
maintained according to instructions attached to or furnished with the product, KitchenAid will pay for factory specified parts for solid
state touch control system and Magnetron tube in combination ovens to correct defects in materials or workmanship.
SECOND THROUGH TENTH YEAR LIMITED WARRANTY ON RANGES AND BUILT-IN OVENS
PORCELAIN OVEN CAVITY/INNER DOOR
On ranges and built-in ovens only, in the second through tenth years from date of purchase, when this appliance is operated and
maintained according to instructions attached to or furnished with the product, KitchenAid will pay for factory specified parts for the
porcelain oven cavity/inner door if the part rusts through due to defects in materials or workmanship.
KitchenAid will not pay for:
1. Service calls to correct the installation of your appliance, to instruct you how to use your appliance, to replace house fuses or
correct house wiring, or to replace owner-accessible light bulbs.
2. Repairs when your appliance is used in other than normal, single-family household use.
3. Pickup and delivery. Your appliance is designed to be repaired in the home.
4. Damage resulting from accident, alteration, misuse, abuse, fire, flood, improper installation, acts of God or use of products not
approved by KitchenAid or KitchenAid Canada.
5. Repairs to parts or systems resulting from unauthorized modifications made to the appliance.
6. Replacement parts or repair labor costs for units operated outside the United States or Canada.
7. In Canada, travel or transportation expenses for customers who reside in remote areas.
8. Any labor costs during the limited warranty periods.
KITCHENAID AND KITCHENAID CANADA SHALL NOT BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES.
Some states or provinces do not allow the exclusion or limitation of incidental or consequential damages, so this exclusion or limitation
may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state or
province to province.
Outside the 50 United States and Canada, this warranty does not apply. Contact your authorized KitchenAid dealer to
determine if another warranty applies.
If you need service, first see the “Troubleshooting” section of this book. After checking “Troubleshooting,” additional help can be found
by checking the “Assistance or Service” section or by calling the KitchenAid Customer Interaction Center, 1-800-422-1230 (toll-free),
4/01
from anywhere in the U.S.A. In Canada, contact your KitchenAid designated service company or call 1-800-807-6777.
Keep this book and your sales slip together for future
reference. You must provide proof of purchase or installation
date for in-warranty service.
Write down the following information about your appliance to
better help you obtain assistance or service if you ever need it.
You will need to know your complete model number and serial
number. You can find this information on the model and serial
number label/plate, located on your appliance as shown in the
“Parts and Features” section.
Dealer name____________________________________________________
Address ________________________________________________________
Phone number __________________________________________________
Model number __________________________________________________
Serial number __________________________________________________
Purchase date __________________________________________________
9754287C
© 2003. All rights reserved.
® Registered Trademark/TM Trademark of KitchenAid, U.S.A., KitchenAid Canada licensee in Canada
8/03
Printed in U.S.A.
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