Specifications | Euro-Pro IR410 Iron User Manual

Care & Use Manual
for
Thermador Built-In Ovens
Models
C302, C272
C301, C271
© 2001 BSH Home Appliances Corp.
A Special Message
to Our Customers
Thank you for buying a Thermador oven. We recommend
that you take the time to read this entire booklet before
using your new appliance.
We hope that the information in this manual will help you
easily operate and care for your oven for years of
satisfaction.
Please contact us if you have any questions or comments.
Phone us at 1-800-735-4328 or write to us at:
Customer Support Call Center
Thermador
5551 McFadden Avenue
Huntington Beach, CA 92649
Sincerely,
Thermador Test Kitchen Consumer Scientists
C Oven Care and Use Manual
Table of Contents
Important Safety Instructions . 2-3
Care and Cleaning................. 28-31
General Appliance and
Oven Safety Features ............................... 2
Self Cleaning The Oven.......................... 28
Self Clean Mode ...................................... 29
Oven Cleaning Chart ............................. 30
Oven Finishes/Cleaning Method .......... 31
Oven Features ...................................... 4-9
Features of Your Oven............................. 4
Oven Control Features ........................... 5
UsingThe Control Panel .......................... 6
Child Lockout / Panel Lock ...................... 6
Sights & Sounds ......................................... 7
Voltage Connection .................................. 7
Oven Modes ............................................... 8
General Oven Tips .................................... 9
Do-It-Yourself Maintenance .. 32-34
Removing the Oven Door .................... 32
Replacing the Oven Light ...................... 33
Changing to 24-Hour Clock ................. 33
Changing to Centigrade ........................ 34
Calibrating Oven Temperature ............. 34
Oven Operations ........................ 10 - 27
Problem Solving .................... 35-36
Setting the Clock .................................... 10
Setting the Lights ..................................... 10
Setting the Timer ..................................... 11
Bake ............................................................ 12
Baking Chart ............................................ 13
Convection Mode Operation ............... 14
Convection Chart ................................... 15
Convection Bake Mode Operation..... 16
Convection Bake Chart ......................... 17
Roast Mode Operation ......................... 18
Roasting Chart......................................... 19
Convection Roast Mode
and Probe Operation ....................... 20
Convection Roast Chart ....................... 21
Broil and Convection Broil
Mode Operation ............................... 22
Broil Chart ............................................... 23
Convection Broil Chart ......................... 23
Proof Mode Operation .......................... 24
Dehydrate Mode Operation ................ 25
Timed Oven Feature Operation ......... 26
Setting the Sabbath Mode ..................... 27
Solving Baking Problems ........................ 35
Solving Operational Problems ............. 36
Consumer Service .................... 36
How to Obtain Service ......................... 36
Thermador® Warranty ........................... 37
Service Data Record .............................. 37
Page 1
Safety Precautions
C Oven Care and Use Manual
General Appliance and Oven
SAFETY PRECAUTIONS
Please read all instructions before using this appliance.
! WARNING
▲
•
When properly cared for, your new Thermador
oven has been designed to be a safe, reliable appliance.
Read all instructions carefully before using this
oven. These precautions will reduce the risk of
burns, electric shock, fire, and injury to persons.
When using kitchen appliances, basic safety
precautions must be followed, including the
following:
•
•
•
•
•
•
•
•
•
This appliance must be properly installed and
grounded by a qualified technician. Connect
only to properly grounded outlet. See
“Grounding Instructions” found in the Installation
Instructions.
This appliance should be serviced only by qualified
service technician. Contact the nearest
authorized service center for examination,
repair or adjustment.
Do not repair or replace any part of the oven
unless specifically recommended. Refer service
to an authorized servicer.
Do not operate this appliance if it is not working
properly or if it has been damaged, until an
authorized servicer has examined it.
Install or locate this appliance only in accordance
with the Installation Instructions.
Use this oven only as intended by the
manufacturer. If you have any questions, contact
the manufacturer.
Do not cover or block any openings on this
appliance.
Use this appliance only for its intended use as
described in this manual. Do not use corrosive
chemicals, vapors, or nonfood products in this
appliance. This type of oven is specifically designed
to heat or cook. It is not designed for industrial
or laboratory use. The use of corrosive chemicals
in heating or cleaning will damage the appliance.
In the event that personal clothing or hair catches
fire, DROP AND ROLL IMMEDIATELY to extinguish
flames.
Do not allow children to use this appliance,
unless closely supervised by an adult. Children
and pets should not be left alone or unattended
in the area where the appliance is in use. Never
allow children to sit or stand on any part of the
oven.
• Do not store items of interest to children
above the oven. If children should climb onto
the appliance to reach these items, they could
be seriously injured.
To reduce the risk of fire in the oven cavity:
1. Do not store flammable materials in or near the
oven.
2. Do not use water on a grease fire. Smother fire
or use a dry chemical or foam-type extinguisher.
3. It is highly recommended that a fire extinguisher
be readily available and highly visible next to any
cooking appliance.
4. Do not overcook food. Carefully attend oven
if paper, plastic or other combustible materials
are placed inside the oven.
5. Do not use the cavity for storage purposes. Do
not leave paper products, cooking utensils or
food in the cavity when not being used.
6. If materials inside the oven should ignite, keep
oven door closed. Turn oven off and disconnect
the circuit at the circuit breaker box.
7. Do not block any vent openings.
8. Be sure the blower fan runs whenever the oven
is in operation. If the fan does not operate, do
not use the oven. Call an authorized service
center.
9. Never use the oven to warm or heat a room.
This can damage the oven parts.
10. For personal safety, wear proper clothing. Loose
fitting or garments with hanging sleeves should
never be worn while using this appliance.
Page 2
Continued on next page
Safety Precautions
C Oven Care and Use Manual
IMPORTANT SAFETY INSTRUCTIONS
Please read all instructions before using this appliance.
SAFETY FOR THE OVEN
SAFETY FOR THE SELF-CLEANING OVEN
•
Tie long hair so that it doesn't hang loose.
•
•
Do not touch heating elements or interior surfaces
of oven.
•
The heating elements may be hot even though they
are dark in color. Interior surfaces of an oven
become hot enough to cause burns.
Confirm that the door locks and will not open once
START is touched and the door lock icon appears.
If door does not lock, touch OVEN OFF and do not
run Self Clean. Phone 800/735-4328 for service (see
Page 36 for obtaining service).
•
Do not clean the door gasket. It is essential for a
good seal. Care should be taken not to rub, damage,
move or remove the door gasket.
•
Do not use commercial oven cleaners or oven liner
protective coatings of any kind in or around any part
of the oven.
•
Clean only oven parts listed in this manual.
•
Before self-cleaning the oven, remove the broiler
pan, oven racks, other utensils and excess soft
spillage.
•
Listen for fan. A fan noise should be heard sometimes
during the cleaning cycle. If no fan is heard, call for
service.
•
•
During and after use, do not touch or let clothing or
other flammable materials contact the heating
elements or the interior surfaces of the oven until
they have had sufficient time to cool.
The trim on the top and sides of the oven door may
become hot enough to cause burns.
•
Use care when opening the door. Open the door
slightly to let hot air or steam escape before removing
or replacing food.
•
Do not heat unopened food containers. Build-up of
pressure may cause the container to burst and
result in injury.
•
Always place oven racks in desired location while
oven is cool. If a rack must be moved while oven is
hot, do not let potholder contact the hot heating
elements.
•
Use only dry pot holders. Moist or damp pot
holders on hot surfaces may result in burns from
steam. Do not let pot holder touch hot eating
elements. Do not use a towel or other bulky cloth.
! WARNING
▲
The California Safe Drinking Water and
Toxic Enforcement Act requires
businesses to warn customers of potential
exposure to substances which are known
by the State of California to cause cancer
or reproductive harm.
The elimination of soil during selfcleaning generates some by-products
which are on this list of substances.
To minimize exposure to these
substances, always operate this oven
according to the instructions in this
manual and provide good ventilation to
the room during and immediately after
self-cleaning the oven.
Page 3
Oven Features
C Oven Care and Use Manual
Features of Your Oven
MODELS C301, C271
MODELS C302, C272
SINGLE OVENS
DOUBLE OVENS
8
9
10
11
13 12
7
20
14
6
5
16
4
15
17
3
18
2
19
1
21
23
22
#
Item
#
Item
1
Door Handle
12
Front Frame
2
Oven Door Gasket
13
Automatic Door Lock Latch
3
Window
14
Halogen Oven Lamps (2)
4
Bake Element, under oven floor
15
Convection Fan and Cover
5
Removable Oven Racks
16
Side Trim
6
Rack Supports*
17
Door Hinge
7
Broil Element
18
Removable Door
8
Glass Touch Control Panel
19
Door Cooling Vents
9
Clock/Time Display & Control Display
20
Probe Receptacle
10
Model & Serial No. Location, (look through slot)
21
Vent Trim
22
Probe
23
Broiler Pan and Grid
11 Oven Cooling Vents
*Rack support positions are numbered from the bottom rack
support(#1) to the top (#6). Cooking charts in this manual refer to
the recommended rack positions.
Page 4
Oven Features
C Oven Care and Use Manual
Oven Control Features
4
3
PROBE
CONVECTION
SELF CLEAN
BROIL
BAKE
UPPER
LOWER
ROAST
UPPER
OFF
1
PROOF
DEHYDRATE
STOP
TIME
2
COOK
TIME
6
5
LOWER
OFF
8
1
2
3
4
5
6
7
8
9
START
LIGHT
TIMER 1
9
10
PANEL LOCK
CLOCK
TIMER OFF
TIMER 2
11
0
7
CONTROL MENU
NUMBER PADS
1. Oven Mode Pads
• Probe – selects doneness temperatures.
• Convection – selects the Convection mode and
may be used in combination with Bake, Roast or
Broil.
• Bake – selects the Bake mode.
• Roast – selects the Roast mode.
• Broil – selects the Broil mode.
• Proof/Dehydrate – touch once to select proof;
touch twice to select dehydrate.
• Self Clean – selects a Self-Clean mode.
2. Timed Cooking Pads
• Cook Time – selects the hours to cook.
• Stop Time – selects the time of day the oven is
to automatically turn off.
3. Oven Selector Pads
• Upper/Lower – (double oven models only).
touch once to select the upper oven; touch twice
to select the lower oven.
• Upper Off – turns the upper oven off.
• Lower Off – turns the lower oven off.
6. Number pads – 1 to 0 – selects a time of day,
temperatures, cook and stop time, or timer(s).
7. Start pad – touch this pad last to start cooking
modes or timing functions.
LIGHT, PANEL LOCK, CLOCK, and
TIMER(S) MENU
8. Light – turns oven lights on/off.
9. Panel Lock – locks the cooking modes in the off
position.
10. Clock – selects the time of day on the 12-hour
clock.
11. Timers
• Timer 1 – sets a kitchen timer.
• Timer 2 – sets a second kitchen timer.
• Timer Off – turns timer(s) off.
SPECIAL FEATURES
DISPLAY WINDOWS
4. Clock
• Displays the time of day.
• Displays timer(s) countdown.
• Displays “Panel Lock” affirmation.
5. Oven
• Displays selected words, numbers and symbols.
Page 5
• Sabbath Mode Setting – complies with some
religious requirements.
• 12 or 24 hour clock choice – clock setting
options.
• Fahrenheit or Centigrade – temperature
setting options.
• Panel Lock / Child Lockout – Panel lock
prevents any cooking mode from being set when
oven is not being used.
Oven Features
C Oven Care and Use Manual
UsingThe Control Panel
The control panel contains a series of electronic touch pads that enable you to set the oven. As
you touch these pads, words and numbers appear in the display windows. These word and number
displays are called “prompts” and show what has been selected and what must be done next. Touch
only one mode or number pad at a time.
1 2: 0 0
2
1
PROBE
CONVECTION
BAKE
UPPER
LOWER
SELF CLEAN
BROIL
ROAST
UPPER
OFF
PROOF
DEHYDRATE
STOP
TIME
COOK
TIME
LOWER
OFF
4
COOK TIME
o
1: 00
325
3
CONVECTION
ROAST
2
3
4
5
6
7
8
9
START
1.1
CONTROL MENU
These pads set the oven modes and select the oven
to be used - in double oven models.
2.2
CLOCK / TIMER DISPLAY WINDOW
Clock and Timer settings are displayed in this window.The Timer settings countdown in minutes and
seconds or in hours and minutes.
3.3
1
LIGHT
TIMER 1
0
PANEL LOCK
TIMER OFF
6
CLOCK
TIMER 2
5
4.4
NUMBER PADS and START
The number pads select temperatures and time
settings in seconds, minutes and hours. It is necessary to select the START pad to complete any mode
or timed entry.
5.5
CLOCK and TIMER MENU
These pads select the Clock and minute Timers
that operate independently of any oven mode.
These pads control the interior oven lights and
Panel Lock.
MODE DISPLAY WINDOW
The settings are shown in this window to verify
what has been selected. The display shows the oven
selected (in double oven models), cooking or timed
mode, elements on in the oven, oven temperature,
and the preheat function.
6 PANEL LOCK / Child Lockout
The Panel Lock is selected to prevent the control
pads from being activated when the oven is not
being used. Touch and hold for 5 seconds to activate; repeat to cancel.
7 TOUCH 'n' TILT PANEL
7
This panel is on single oven C301U model
only. It can be used in the tilt or flush-to-oven
position. Push in along the center, bottom of the
panel to release latch and raise panel upward. Push
again to release latch and lower the panel.
➥
Single oven models, C301U and C271U, will
have only one oven displayed on the control
panel and menu. Instructions and illustrations for double oven models are used
throughout this manual.
C301U model control panel shown in 20º open position.
Page 6
Oven Features
C Oven Care and Use Manual
Interpreting the Control Panel: Sights & Sounds
The directions in the Care and Use Manual for setting the oven and its various modes are based on the
assumption that the panel displays and sounds will “lead” or help you set the controls easily. To aid in this
path the following descriptions provide a basis for interpreting what is seen and heard.
Flashing Symbols or Numbers
Signals an incomplete setting; calls for another step or
START to be touched.
I Beep
Signals the receipt of an entry.
UPPER
LOWER
(Double oven models only) Selects the
active oven to be set by highlighting the
oven in the mode display window.
2 Beeps
Default Settings
Signal an error in entry.
The cooking modes automatically select a suitable
temperature. These can be changed when a different
one is needed.
4 Chimes
Signal the end of a setting.
START
Probe Symbol
Displays the internal temperature of the meat rather
than the oven roasting temperature. Oven temperature can be seen briefly by touching the cook mode
after touching START.
Lock Symbol
Displays during the Microwave, CookSmart, and Self
Clean modes whenever the door is locked. Door can
be opened when symbol no longer appears.
PAU
Displays when a Microwave or Cooksmart program is
paused or interrupted and door unlocks.
Touch to complete an entry and before entering an
additional one.
UPPER OFF and LOWER OFF
Touch to cancel a mode that has already been started
or completed.
COOK TIME
Sets the number of hours and minutes the oven will be
“on”. Unlike Timer 1 or 2, the oven turns “off” automatically when the time elapses. This pad is used with
the automatic timed oven control.
F Number Codes
Err
These codes are displayed when there is a problem with
the signal sent to the electronic control board. See Solving Operational Problems, Page 36.
Displays if an invalid temperature or time is entered.
Power Failure
After the power returns to the oven, the clock displays
the time when the power was lost or turned off.
Convection Fan
120/208 Volt Connection
• Preheat the oven for all cooking modes.
Preheat time will be slightly longer.
• Preheat the broil element with the door open
for 3 to 4 minutes or until the top element is
red. Do not preheat with the broil pan in the
oven.
• The Self-Clean mode may need a longer clean
time than normal, depending on the amount
of soil.
Operates during any convection mode. The fan turns
off if the door is opened.
Component Cooling Fan
Activates during any cooking or self-cleaning mode to
cool inner components and outer door surfaces. This
air is exhausted through the vent located below the
lower oven in double oven models. It continues to run
until components have cooled sufficiently.
Page 7
Oven Features
C Oven Care and Use Manual
Heating Modes Available in Each Oven
The following illustrations give an overview of what happens in the oven with each mode setting. The arrows represent the location of the heat source during specific modes. The lower element is concealed under the oven floor.
BAKE or PROOF
Baking is cooking with heated air.
Both upper and lower elements are
used to heat the air and cycle to
maintain the temperature. Proofing,
while similar to bake, holds an optimum low temperature for yeast to
rise.
CONVECTION or
DEHYDRATE
Convection is cooking with heat
from a third element concealed
behind the back wall of the oven. It
is used with a fan to speed up the
circulation of heated air throughout
the oven. Dehydrating is similar to
convection cooking and holds an
optimum low temperature while
circulating the heated air to remove
moisture slowly for food
preservation.
CONVECTION ROAST
Convection roasting combines the
heat from the lower concealed element with additional heat from the
convection element and fan and the
top element. The result is a crispier
exterior that seals in the interior
juices. It is perfect for roasting tender meats in an uncovered, low-sided
pan.
ROAST
Roast has more top heat than bake.
This additional top heat is for conventional open roasting when drippings are desired or for covered-dish
roasting.
CONVECTION BROIL
CONVECTION BAKE
Convection Bake has heat from the
upper and lower element with
circulation assisted by the convection
fan. This mode is designed for breads
and pastries.
BROIL
Broiling uses intense heat radiated
from the upper element to give excellent top browning or searing.
Page 8
Convection broiling combines the
intense heat from the upper element
with the circulation assisted by
convection fan. This air circulation
crisps the exterior surface and
retains inner moisture in meats
more than 1-1/2" thick.
Oven Features
C Oven Care and Use Manual
General Tips
PREHEATING THE OVEN*
HIGH ALTITUDE BAKING
• Preheat the oven when using the BAKE,
CONVECTION and ROAST modes.
• When cooking at high altitude, recipes and cooking
times will vary from the standard. For accurate
information, write the Extension Service, Colorado
State University, Fort Collins, Colorado 80521.
There may be a cost for the bulletins.
• Preheat is not necessary for BROIL and
CONVECTION BROIL modes.
• Preheat is optional for CONVECTION ROAST.
Preheating is not recommended for
CONVECTION ROAST when using the PROBE.
A hot oven impairs connecting the meat probe
into the receptacle.
CONDENSATION / TEMPERATURE SENSOR
• It is normal for a certain amount of moisture to
evaporate from the food during any cooking
process. The amount depends on the moisture
content of the food. The moisture may condense
on any surface cooler than the inside of the oven,
such as the control panel.
• Oven is not preheated for CONVECTION BAKE,
to take advantage of the lower heat yielding a
better crust on baked items.
• Place racks in the oven before preheating.
• During preheat, the selected cooking temperature
is displayed and alternates with a display of the
actual oven temperature.
• The oven chimes once when it is preheated and
the selected cooking temperature is displayed.
OPERATIONAL SUGGESTIONS
• Use the cooking charts as a guide.
• Your new Thermador® oven has an electronic
temperature sensor that accurately maintains the
temperature selected. Your previous oven may
have had a mechanical thermostat that drifted
gradually over time to a higher temperature. It is
common to experience an adjustment period
when cooking your favorite recipes in the new
oven.
OVEN RACKS
• Do not set pans on the opened oven door.
• Use the interior oven light to view the food
through the oven door window rather than
opening the door frequently.
• Use TIMER 1 OR TIMER 2 to keep track of cooking
times.
UTENSILS
• Reduce oven temperature 25º when baking in glass.
• Use pans that give the desired browning. For tender,
golden brown crusts, use light nonstick/anodized
or shiny metal utensils.
• For brown, crisp crusts, use dark nonstick/anodized
or dark, dull metal utensils or glass bakeware.
Insulated baking pans may increase the length of
cooking time.
• Do not cook with the empty broiler pan in the
oven, as this could change cooking performance.
Store the broil pan outside of the oven.
• Tips for “Solving Baking Problems” are found on
Page 35.
Page 9
• Rack positions are numbered from the bottom rail
guide (#1) to the top (#6). Check the cooking
charts for the recommended position.
• To insert racks into the oven, hold the rack with
the back rail up and toward the back. Place the
safety hooks under the front of the rail guides.
Push the rack into the oven, lifting the rack stops
over the front of the rail guides. Slide the rack
into position.
• To remove racks or reposition racks in the oven,
pull the rack towards the front of the oven. Lift up
the front of rack over the safety stops and pull
from the oven.
• Rack rail supports should not be removed from
the oven.
• CAUTION! Never use aluminum foil to cover the
oven racks or to line the oven. It can cause damage
to the oven can liner if heat is trapped under the
foil.
• When placing food on a rack, pull the rack out to
the stop position. The racks are designed to lock
when pulled forward.
C Oven Care and Use Manual
Oven Operations
Setting the Clock
•
Always set the clock immediately after installation
or after a power failure. Once power returns to
the oven, the clock displays the time of day when
power was turned off or lost.
•
•
If 15 seconds elapse between touching the clock
pad or number pads, the mode is automatically cancelled. Set again.
The time of day clock can be set when an automatic timed cooking mode is in operation.
To Set the CLOCK:
1. Select the CLOCK pad.
You Will See
Touch
CLOCK
––:––
SET CLOCK
SET CLOCK
2. Set the current time of day.
(Example shows 8 o’clock set for
the time of day.)
Touch
8
0
0
8:00
3. Select START or CLOCK.
Touch
START
8:00
Setting the Lights
•
•
Oven lights turn on automatically when the door is opened and off when closed.
To set manually, always start by highlighting the oven, whether it is “active” or not.
(Touch the UPPER / LOWER pad to display the “active” oven; flashing outline is the active oven.)
• A single LIGHT pad activates the lights in either oven.
You Will See
• The lights do not operate in the Self-Clean mode.
To manually control the interior oven lights if
Touch
either oven is in use:
UPPER
LOWER
1. Select the “active” oven by touching once or
OR
twice to highlight oven display.
Touch
LIGHT
2. Touch LIGHT once to turn light on or off.
Page 10
Oven Operations
C Oven Care and Use Manual
Setting the Timer
•
The oven has two Timers, which are independent of each other.
Neither timer controls oven operations.
•
Touch once and the Timer is set in minutes and seconds.
•
Touch twice and the Timer is set in hours and minutes.
To Set TIMER 1 or TIMER 2:
1. Select Timer 1 or 2.
2. Set the amount of time.
(Example shows a 3-minute
setting with Timer 1.)
3. Start Timer.
4. When set time is complete,
“End” is displayed and 4 chimes signal. When turned off, display reverts
to time of day.
You Will See
Touch
TIMER 1
Touch
3
0
0
Touch
START
Touch
TIMER OFF
MIN
––:––
SEC
SET
TIMER 1
MIN
3:00
SEC
TIMER 1
MIN
3:00
End
SEC
TIMER 1
TIMER 1
Tip: If timer is not turned off, chimes will continue every 30 seconds. After 5 minutes, chimes stop
and the display reverts to the time of day.
To Cancel an Active Timer:
1. Select Timer in use.
2. Cancel Timer.
Touch
TIMER 1 or 2
Touch
TIMER OFF
To Set Both TIMER 1 and TIMER 2:
Follow the steps above to set each Timer. The Timer with the least amount of countdown time has display
priority. The countdown display for the second timer is shown automatically when the first timer has ended.
The words “TIMER 1” and “TIMER 2” are both displayed along with the number countdown.
The word, “TIMER 1” or “TIMER 2”, with the least remaining countdown time is more brightly lit
than the other word.
During the countdown, touch CLOCK or TIMER. Depending on the pad touched, either the time of day
or the remaining time is briefly displayed.
To Change a Timer:
1. Touch TIMER 1 or TIMER 2.
2. Enter the new desired time.
3. Touch the START pad.
Page 11
Oven Operations
C Oven Care and Use Manual
Bake Mode Operation
• Preheat when using the Bake mode.
• Use BAKE for general cooking on one or two racks.
To set BAKE mode:
1.
Select twice for LOWER OVEN.
2.
Select BAKE.
The temperature is automatically set at 350ºF.
Touch
UPPER
LOWER
You Will See
Touch
BAKE
350o
BAKE
3.
Touch
3
7
5
Optional step:
To change the temperature from 350ºF, select
another temperature immediately before starting.
375o
BAKE
4.
Select START.
The temperature display alternates between the
set temperature and the actual temperature,
beginning with 100°F. The actual temperature
counts up in 5°F increments.
Touch
START
100o/375o
PREHEAT
The oven is preheated when the chime signals once.
PREHEAT disappears from the display.
5.
Touch
LOWER
OFF
To end this mode, select the oven OFF pad.
BAKE TIPS
• Follow the recipe, package directions, or the cooking
chart on next page for baking temperatures, time
and rack position.
• Baking time will vary with the size, shape and finish
of the baking utensil. Dark metal pans or nonstick
coatings will cook faster with darker results. Insulated
bakeware will lengthen the cooking time for most
foods.
• For best results, bake food on a single rack with at
least 1-1/2" space between utensils and oven walls.
• Use a maximum of 2 racks when selecting the bake
mode. Stagger pans or baking sheets so that one is
not directly above another.
• Eliminate heat loss from the oven by using the window
to periodically check food for doneness.
• Do not use any aluminum foil or a disposable
aluminum tray to line any part of the oven. Foil is an
excellent heat insulator and heat will be trapped
beneath it. This will alter the cooking performance
and can damage the finish of the oven.
Page 12
Oven Operations
C Oven Care and Use Manual
Baking Chart
Food Item
Breads
White Bread, Scratch
Breads, Specialty
Biscuits, scratch
Biscuits, canned
Large
Medium
Small
Cornbread, mix or
Scratch
Gingerbread
Muffins
Quick Breads
Oven Temp
Rack Position
Time
400°F (205°C)
3
30 to 35 minutes
450°F (232°F)
3
10 to 12 minutes
375°F (190°C)
400°F (205°C)
450° F (232°F)
400° F (205°C)
3
3
3
3
11 to 15 minutes
8 to 11 minutes
8 to 10 minutes
20 to30 minutes
350° F (177°C)
425°F (219°C)
350° F (177°C)
3
3
3
35 to 40 minutes
15 to 20 minutes
50 to 60 minutes
Cakes
Angel Food Mix
Cake Mix,
8" or 9" round(s)
9" x 13" rectangle
Scratch
350° F (177°C)
1
37 to 47 minutes
350° F (177°C)
350° F (177°C)
350°F (177°C)
3 or 2 and 5
3
3
30 to 35 minutes
30 to 35 minutes
30 to 40 minutes
Cakes, Specialty
Bundt Cakes
Cupcakes
Pound Cakes
Carrot Cake, Scratch
350° F (177°C)
350° F (177°C)
350° F (177°C)
350° F (177°C)
3
3
2
3
40 to 45 minutes
18 to 21 minutes
48 to 58 minutes
30 to 40 minutes
Casseroles
9" x 13", Scratch
40 oz., frozen
96 oz., frozen
350° F (177°C)
375° F (190°C)
400° F (205°C)
3
3
3
30 to 50 minutes
55 to 65 minutes
110 to 130 minutes
375° F (190°C)
375° F (190°C)
375° F (190°C)
3
3
3
18 to 23 minutes
8 to 10 minutes
8 to 10 minutes
350° F (177°C)
350° F (177°C)
2
3
400° F (205°C)
3
40 to 50 minutes
40 to 45 minutes
45 to 55 minutes
60 to 65 minutes
350° F (177°C)
325°F (163°F)
2
2
50 to 60 minutes
40 to 50 minutes
400° F (205°C)
400° F (205°C)
3
3
40 to 45 minutes
60 to 70 minutes
350° F (177°C)
3
50 to 55 minutes
Cookies
Bar
Drop
Sliced
Desserts
Custard
Fruit, Crisps and
Cobblers
Pies, frozen
Pudding
Bread Pudding
Rice Pudding
Fruits and Vegetables
Apples, Baked (4)
Potatoes, Baked (4),
6 to 8 oz each
Squash, Winter,
Baked,1-1/2 Ibs
* This chart is a guide. Follow recipe or package.
Page 13
Oven Operations
C Oven Care and Use Manual
Convection Mode Operation
•
•
•
•
Preheat when using the convection mode.
For a quick recipe conversion, reduce the oven temperature 25° from the bake setting.
Cook food in low-sided, uncovered pans.
Set Timer 1 or 2 as a reminder to check doneness of the food at minimum time.
To Set the CONVECTION Mode:
1.
Select twice for LOWER oven.
2.
Select CONVECTION.
Touch
UPPER
LOWER
You Will See
Touch
CONVECTION
325o
The temperature is automatically set at 325°F.
CONVECTION
3.
Touch
3
7
5
Optional step:
To change the temperature from 325ºF, select
another temperature immediately before starting.
375o
CONVECTION
4.
Touch
START
Select START.
The temperature display alternates between the
set temperature and the actual temperature,
beginning with 100°F. The actual temperature
counts up in 5°F increments
100o/375o
PREHEAT
The oven is preheated when the chime signals once.
PREHEAT disappears from the display.
5.
Touch
LOWER
OFF
To end this mode, select the oven OFF pad.
CONVECTION TIPS
• Use low-sided pans, such as a jelly roll pan, cookie
sheets with 1 or 2 sides, and the 2-piece broil pan.
• Shiny aluminum pans are best, unless otherwise
specified.
• Dark finish metal pans and heatproof glass or ceramic
bakeware may require oven temperature to be
reduced or the time shortened.
• Foods cooking in less than 15 minutes requires the
same time as in bake mode.
• Foods taking 30 minutes or more to cook will have
a 10 to 15% time savings.
• Check doneness 5 to 10 minutes sooner than the
minimum time for foods taking 30 minutes or more
to cook.
Page 14
Oven Operations
C Oven Care and Use Manual
Convection Cooking Chart
FOOD ITEM
OVEN
TEMPERATURE
RACK
TIME*
325°F (163º C)
325°F (163º C)
325ºF (163º C)
325ºF (163º C)
1
2 and 5
3
1, 3, and 5
40 to 45 minutes
32 to 35 minutes
31 to 34 minutes
17 to 20 minutes
425°F (219º C)
3
10 to 12 minutes
Cookies:
Drop or Sliced
350°F (177º C)
3 or more racks
any combination
8 to 10 minutes
Cream puffs
375°F (190º C)
3
20 to 30 minutes
Meringues
325°F (163º C)
2
20 minutes
Souffles
350°F (177º C)
3
35 to 40 minutes
Cakes, mix or scratch:
Angel Food
Layers (8" or 9")
Rectangle (9 x 13)
Cupcakes
Biscuits:
Scratch or
Refrigerator
* This chart is a guide. Follow recipe or package directions.
Page 15
Oven Operations
C Oven Care and Use Manual
Convection Bake Mode Operation
•
•
•
Oven is not preheated for CONVECTION BAKE to take advantage of the lower heat yielding a
better crust on baked items.
Use the conventional baking temperature and cooking time given in the recipe.
Cook using only one rack at a time.
To Set the CONVECTION BAKE Mode:
You Will See
1.
Select OVEN.
• Select twice for LOWER oven..
Touch
UPPER
LOWER
2.
Select CONVECTION BAKE.
Touch
CONVECTION
then
BAKE
The temperature is automatically set at 325°F.
325o
CONVECTION
3.
Optional step:
To change the temperature from 325ºF, select another
temperature immediately before starting.
Touch
3
7
5
375o
CONVECTION
4.
Select START.
The temperature display alternates between the set
temperature and the actual temperature, beginning with
100°F. The actual temperature counts up in 5°F
increments.
BAKE
Touch
START
BAKE
o
100PREHEAT
/375o
The oven is preheated when the chime signals once.
PREHEAT disappears from the display.
5.
To end this mode, select the oven OFF pad.
Touch
LOWER
OFF
CONVECTION BAKE TIPS
• Most recipes are cooked on rack positions 1 or 2 to take advantage of bottom heat.
• When a recipe has a two-step temperature cooking method (ex: pumpkin pie),
use the lower temperature for the entire cooking time given.
• For extra crisp bottom crusts (ex: scratch pizza), place the metal pan directly on the oven floor.
Page 16
Oven Operations
C Oven Care and Use Manual
Convection Bake Chart
FOOD ITEM
RACK
OVEN
TEMPERATURE
TIME*
Breads-Yeast:
Bread
2
350°F (177º C)
25 to 35 minutes
Dinner Rolls
2 or 3
400°F (205º C)
15 to 20 minutes
Sweet Rolls
2 or 3
375°F (190º C)
20 to 25 minutes
Frozen Dough
I or 2
400°F (205º C)
25 to 35 minutes
I
450°F (232º C)
12 to 20 minutes
Oven Floor
450°F (232º C)
20 to 25 minutes
Refrigerator
1
425°F (219º C)
18 to 22 minutes
Frozen**
1
400°F (205º C)
18 to 25 minutes
I
375°F (190º C)
45 to 60 minutes
2
400°F (205º C)
60 minutes
Pumpkin, scratch
2
350°F (177º C)
50 to 60 minutes
or frozen
2
400°F (205º C)
55 to 60 minutes
Meringue toppings
2
350°F (177º C)
15 to 20 minutes
Nut pies
1
350°F (177º C)
40 to 50 minutes
Scratch
2
425°F (219º C)
15 to 20 minutes
Graham Cracker
2
375ºF (190º C)
8 to 10 minutes
Refrigerator
2
450°F (232º C)
10 to 15 minutes
Frozen
2
Follow directions
Frozen or scratch
I
400°F (205º C)
20 to 25 minutes
Turnovers
1
400°F (205º C)
20 to 25 minutes
Strudel
1
350°F (177º C)
35 to 40 minutes
Pizza:
Prebaked crust**
Scratch***
Pies:
2 Crust Fruit, scratch
or frozen
Pastry Crust:
Puff Pastries:
* This chart is a guide. Follow recipe or package directions.
** No pan used
Page 17
Oven Operations
C Oven Care and Use Manual
Roast Mode Operation
• Use ROAST for conventional open roasting when drippings are desired.
• Roast mode is excellent for less tender meats or poultry when meat is brasied and a covered dish is used.
• Use a high-sided roasting pan or cover dish with a lid or foil.
To set ROAST mode:
1.
Select OVEN.
• Select twice for LOWER oven.
Touch
UPPER
LOWER
2.
Select ROAST.
The temperature is automatically set at 350º F.
Touch
ROAST
You Will See
350o
ROAST
3.
Optional step:
To change the temperature from 350ºF, select
another temperature immediately before
starting.
375o
Touch
3
7
5
ROAST
4.
Select START.
The temperature display alternate between the
set temperature and the actual temperature,
beginning with 100ºF. The actual temperature
counts up in 5ºF increments.
Touch
START
100o/375o
PREHEAT
The oven is preheated when the chime signals
once. PREHEAT disappears from the display.
5.
Touch
LOWER
OFF
To end this mode, select the OFF pad.
ROAST TIPS
• This may be used to roast meats, poultry and
vegetables, which would be covered or cooked in a
high-sided open roaster.
• Add liquids, such as water, juice, wine, bouillon or
stock for flavor and moisture.
• Roasting bags are suitable to use in this mode.
• When roasting whole chickens or turkey, tuck wings
behind back and loosely tie legs with kitchen string.
Page 18
Oven Operations
C Oven Care and Use Manual
Roasting Chart
MEAT AND POULTRY –
OVEN
TEMPERATURE
RACK
LEVEL
COOK TIME
END TEMP
COVERED PAN
Beef:
Pot roast,
3-4 pounds
350°F (177º C)
1
40 to 60 minutes per pound
170°F (77º C)
Beef Brisket
350°F (177º C)
2
50 to 60 minutes per pound
170°F (77º C)
Beef Chuck
350°F (177º C)
1
45 to 55 minutes per pound
170°F (77º C)
Meat Loaf
350°F (177º C)
3
60 to 90 minutes total time
170°F (77º C)
1
18 to 21 minutes per pound
Thigh
170°F (77º C)*
1
Total time 60 minutes
350°F (177º C)
2
11 to 15 minutes per pound
170°F (77º C)*
Pork:
Shoulder
325°F (163º C)
1
35 to 40 minutes per pound
170°F (77º C)
Smoked Ham, half
325°F (163º C)
1
2 to 3 hours total
160°F (71º C)
Poultry:
Chicken, whole or 375°F (190º C)
halves
Chicken, pieces
375°F (190º C)
Turkey, whole
* Serving temperature is 175ºF. Cover with foil and let stand for 10-15 minutes.
Page 19
Oven Operations
C Oven Care and Use Manual
Convection Roast Mode and Probe Operation
•
•
Preheating is optional for CONVECTION ROAST.
Preheating is not recommended for CONVECTION
ROAST when using the PROBE. A hot oven impairs
connecting the probe into the receptacle and into the
roast.
Roast in a low-sided, uncovered pan.
•
•
•
Use CONVECTION ROAST when roasting tender
cuts of meat or poultry of any size.
Results will yield a drier, crisper exterior that seals in
the interior juices with few pan drippings.
Place tip of probe into the center of thickest section,
avoiding bone and fat.
To Set the CONVECTION ROAST and PROBE Mode:
1.
Insert the probe into the thickest part of the
Meat. Push the plug into the oven receptacle.
2.
Select OVEN.
For double ovens only
• Select once for UPPER oven.
• Select twice for LOWER oven.
3.
Select CONVECTION and ROAST.
The temperature is automatically set at 325°F.
You Will See
Touch
UPPER
LOWER
Touch
CONVECTION
then
ROAST
325o
CONVECTION
ROAST
4.
5.
6.
7.
Optional step:
To change the temperature from 325ºF, select
another temperature immediately before starting.
Select PROBE.
The temperature range for the probe is 100°F to
200ºF (88ºC – 143ºC). The probe automatic
default temperature is programmed at 160ºF
(71ºC).
Touch
3
5
0
350o
CONVECTION
ROAST
Touch
PROBE
To change the probe temperature from 160ºF
(71ºC), select another temperature immediately
before starting. The probe temperature continues
to be displayed instead of the oven temperature.
160o
PROBE
Touch
1
4
5
o
145
PROBE
Select START.
o
o
Touch
The temperature display alternates between the
START
set probe temperature and the actual meat/
poultry temperature, increasng in 5ºF increments
starting with 100ºF. Touch CONVECTION to
check the oven temperature setting when using the probe. The oven temperature is displayed for 5 seconds
before the probe display continues. The oven chimes 3 times when the meat/poultry item is cooked. End is
displayed as the heat turns off.
100 /145
CONVECTION ROAST TIPS
•
•
•
•
•
•
When roasting whole chickens or turkey, tuck wings behind back and loosely tie legs with kitchen string.
Use the 2-piece broil pan with the top grid for roasting uncovered.
Use the PROBE or a meat thermometer to determine the internal doneness or “End ” temperature. (See chart)
Double-check the internal temperature of meat/poultry by inserting probe into another position.
While covered, small roast temperatures increase 5ºF and large roast increase 10ºF.
After removing the item from the oven, cover loosely with foil for 10 to 15 minutes before carving.
Page 20
Oven Operations
C Oven Care and Use Manual
Convection Roast Chart
MEAT AND POULTRY –
UNCOVERED PAN
Beef:
Standing Rib
3 to 6 lbs.
6 to 9 lbs.
OVEN
TEMPERATURE
RACK
325°F (163º C)
2
COOK
TIME
325°F (163º C)
Sirloin, boneless
Rump, eye
3 to 6 lbs.
325°F (163º C)
Tri-Tip
Tenderloin
I-1/2 to 3 lbs
425°F (219º C)
135°F (57º C)
140°F (60º C)
160°F (71º C)
Med Rare 145ºF (63º C)
Med
150°F (66º C)
Well
170°F (77º C)
30 to 33
135°F (57º C)
140°F (60º C)
160°F (71º C)
Med Rare 145ºF (63º C)
Med
150°F (66º C)
Well
170°F (77º C)
30 to 33
135°F (57º C)
140°F (60º C)
160°F (71º C)
Med Rare 145ºF (63º C)
Med
150°F (66º C)
Well
170°F (77º C)
135° (57º C)
140° (60º C)
160°F (71º C)
Med Rare 145º (63º C)
Med
150° (66º C)
Well
170°F (77º C)
2
2
Total Time
30 to 40 min.
35 to 45 min.
Minutes Per lb.
Unstuffed
Stuffed
375°F (190º C)
350°F (177º C)
3
3
18 to 21
18 to 21
Pieces
375°F (190º C)
3
Total Time
60 minutes
350°F (177º C)
2
2
Turkey:
Whole,
8 to 15 lbs.
Unstuffed
Stuffed
Whole
16 to 24 lbs.
Unstuffed
Stuffed
Breast, with bone
5 to 7 lbs.
Veal:
Loin (bone in)
2 to 4 lbs.
CARVING
TEMP
28 to 32
2
Chicken: 3 to 5 lbs.
Pork:
Loin
4 to 6 lbs.
Shoulder
3 to 5 lbs.
DONENESS
Minutes Per lb.
Boneless rib
I to 4 lbs.
Cornish game
hens
Meatloaf
I to 2 lbs.
Lamb:
Leg
4 to 8 lbs.
Rack of Lamb
1 to 3 lbs.
PROBE
TEMP
350°F (177º C)
175ºF (79º C) Thigh
175ºF (79º C)
minimum Safe Temp. for Stuffing 165°F (74º C)
165ºF (74º C)
175ºF (79º C)
Total Time
60 to 90 minutes 180° (82º C)
Total Time
60 to 75 minutes 170°F (77º C)
Minutes Per lb.
Breast
Thigh
170ºF (77º C)
175ºF (79º C)
Breast and
thigh
180° (82º C)
Well
170ºF (77º C)
325°F (163º C)
1
24 to 30
135°F (57º C)
Med Rare 145ºF (63º C)
325°F (163º C)
1
30 to 35
135°F (57º C)
Med Rare 145ºF (63º C)
Minutes Per lb.
325ºF (163º C)
2
32 to 35
155°F (68º C)
WeII
160ºF (71º C)
325ºF (163º C)
2
32 to 35
155°F (68º C)
WeII
160ºF (71º C)
Minutes Per lb.
325ºF (163º C)
300°F (149º C)
2
2
9 to 12
10 to 15
170ºF (77º C) Thigh
175ºF (79º C)
Minimum Safe Temp. for Stuffing 165°F (74º C)
325°F (163º C)
300°F (149º C)
I
1
7 to 11
10 to 12
175ºF (79º C)
170ºF (77º C) Thigh
Minimum Safe Temp. for Stuffing 165°F (74º C)
325°F (163º C)
2
16 to 21
165ºF (74º C) Breast
170ºF (77º C)
155°F (68º C)
160ºF (71º C)
Minutes Per lb.
325°F (163º C)
2
32 to 34
Page 21
WeII
Oven Operations
C Oven Care and Use Manual
Broil and Convection Broil Mode Operation
• Do not Preheat for broil or convection broil.
• Broil with the door closed.
• Always use the two piece broil pan packaged with
your oven.
• Use TIMER to signal when to turn food over.
• Use BROIL when broiling meats, fish or poultry
pieces up to 1-1/2” thick.
• Use CONVECTION BROIL when broiling meats or
poultry over 1-1/2” thick.
To Set the BROIL and CONVECTION BROIL Modes:
1.
Select twice for LOWER oven.
2.
Select BROIL or
CONVECTION BROIL.
The temperature is automatically set at
HI (550ºF/288ºC)
3.
4.
5.
Touch
UPPER
LOWER
You Will See
Touch
BROIL
or
Touch
CONVECTION
then BROIL
Optional step:
To change the setting from HI, select a
500ºF for Medium Broil or 450ºF for Low
Broil temperature immediately before
starting.
Touch
5
0
0
HI
BROIL
500o
BROIL
Select START.
Touch
START
To end this mode, select the oven OFF
pad.
Touch
LOWER
OFF
500o
BROIL AND CONVECTION BROIL TIPS
• Place rack at the rack level needed before turning
on the oven.
• Start broiling with a cool oven and broiler pan.
• Brush fish and lean cuts of meat with vegetable oil
before broiling to prevent sticking.
• Start poultry with skin side down.
• Turn food after one half of the total cooking time.
Thicker cuts of meat or poultry can be turned more
often.
Utensils:
• Slotted top grid on broiler pan lets fat drip away from
the upper heating element; this reduces spattering
and smoking.
• When top browning casseroles or toasting bread, use
only metal or glass-ceramic (Pyroceram®) such as
Corningware bakeware.
• Never use heatproof glass (Pyrex®) or pottery; they
cannot tolerate the high temperatures.
! CAUTION!
▲
When broiling, open the door carefully. There may be
an accumulation of steam and smoke. Do not place
the hot broiler pan on the open oven door.
Page 22
Oven Operations
C Oven Care and Use Manual
Broil Chart
FOOD ITEM and THICKNESS
Beef:
RACK
POSITION
BROIL
SETTING
Ground, patties, 3/4" to 1"
6
HI
Steaks, 3/4 to 1-1/4"
6
HI
Bread:
Garlic Bread, 1/2" slices
3/4" to 1" slices
6
6
HI
HI
Fish:
Fillets or steaks, 1/2" to 1"
Lamb:
Chops, 1/2" to 1"
6
Pork:
Chops, 1/2" to 1"
Smoked, ham steak, 1/2"
Ham steak, 1"
6
6
6
Poultry:
Chicken, pieces
Sausage:
Veal:
5 or 6
BROIL
TOTAL TIME
Med Rare - 8 to 12 min.
Med - 9 to 14 min.
Well - 10 to 15 min.
Med Rare - 7 to 11 min.
Med - 8 to 12 min.
Well - 9 to 14 min.
2-1/2 to 4 minutes
4 to 6 minutes
Med - 500°F (260º C) Flakes - 8 to 12 minutes
(1/2’’ thickness does not
need to be turned after
half of broil time)
HI
Med - 12 to 17 minutes
Well - 15 to 20 minutes
Med - 500°F (260º C) Well - 18 to 25 minutes
HI
Well - 7 to 11 minutes
HI
Well - 12 to 15 minutes
4 or 5
Low - 450°F(232º C)
30 to 45 minutes
Hot Dogs, whole
6
HI
4 to 5 minutes
Chop, 1"
6
HI
Well - 12 to 16 minutes
Convection Broil Chart
FOOD ITEM and THICKNESS
RACK
POSITION
BROIL
SETTING
BROIL
TOTAL TIME
Beef:
Roasts, flat, 1-1/2” or more
Steaks, 1-1/2” or more
4
4
Med - 500°F (260º C)
HI
Bread:
Garlic Bread, 1-1/2” slices
5
HI
4 to 6 minutes
Lamb:
Chops, 1-1/4” or more
5
HI
Med - 21 to 27 minutes
Well - 27 to 33 minutes
Pork:
Chops or tenderloin,
1-1/4” or more
5
Med - 500°F (260º C)
Well - 18 to 25 minutes
Poultry:
Chicken, quarters
Turkey, pieces
4 or 5
4
Low - 450°F (232º C)
Low - 450°F (232º C)
30 to 45 minutes
30 to 50 minutes
5
HI
Sausages: Fresh, uncooked
Page 23
Med Rare - 16 to 22 min.
Med - 22 to 28 min.
Well - 26 to 32 min.
Well - 6 to 8 minutes
Oven Operations
C Oven Care and Use Manual
Proof Mode Operation
•
•
•
•
Place food in oven before selecting this mode.
The proofing temperature is pre-set at 100°F.
Use any rack level that accommodates the size of the bowl or pan.
Lightly cover the bowl or pan.
To Set the PROOF Mode:
You Will See
1.
Select twice for LOWER oven.
2.
Select PROOF/DEHYDRATE once for the
proof mode.
Touch
UPPER
LOWER
PrF
Touch
PROOF
DEHYDRATE
BAKE
3.
Touch
START
Select START.
The oven is preheated when the chime signals once.
PREHEAT disappears from the display.
4.
PREHEAT
Touch
LOWER
OFF
To end this mode, select the oven OFF pad.
PROOFING TIPS
• Keep the oven door closed and use the oven light to check the rising of the dough.
• Use the reminder convenience of either TIMER 1 or TIMER 2.
Page 24
PrF
Oven Operations
C Oven Care and Use Manual
Dehydrate Mode Operation
•
•
•
•
•
Do not preheat when using the dehydrate mode.
The dehydrating temperature is pre-set at 140°F.
Use drying screens (not supplied with oven).
Multiple racks can be used simultaneously.
Place food in oven before selecting the mode.
To Set the DEHYDRATE Mode:
You Will See
1.
Select twice for LOWER oven.
2.
Select PROOF/DEHYDRATE twice
for the dehydrate mode.
Touch
UPPER
LOWER
Touch
PROOF
DEHYDRATE
d hY
CONVECTION
3.
Select START.
The oven is preheated when the chime signals once.
PREHEAT disappears from the display.
4.
To end this mode, select the oven OFF pad.
Touch
START
d hY
PREHEAT
Touch
LOWER
OFF
DEHYDRATING TIPS
•
•
•
•
•
Some foods require as much as 14 to 15 hours of time to fully dehydrate.
Consult a food preservation book for specific times and handling of various foods.
This mode is suitable for a variety of fruits, vegetables, herbs and meat strips.
Drying screens can be purchased at specialty kitchen shops.
By using paper towels, some food moisture should be absorbed before dehydrating begins (such as sliced tomatoes
or sliced peaches).
Page 25
Oven Operations
C Oven Care and Use Manual
Timed Oven Modes Operation
• In double oven models, both ovens can be set independently to operate a timed mode.
• Be sure that the time of day clock is displaying the correct time.
• The timed mode turns off the oven at the end of the cook time.
To Set Timed Mode:
Example shown has the time of day set at 3:00.
1. Select OVEN.
• Select twice for LOWER oven.
2. Select BAKE or CONVECTION.
Change the preset temperature at this time,
if needed.
You Will See
Touch
UPPER
LOWER
Touch
BAKE
350o
BAKE
3. Immediately before starting, select the
number of hours and minutes the oven
will be on. For example, 2, 3, 0 is
2 hours 30 minutes.
4. Select START.
The oven turns on and heats to the temperature selected for the number of hours and
minutes needed.The clock automatically calculates the time of day the mode will stop
and the oven will turn off. The example shows
that it will stop at 5:30 after cooking for
2-1/2 hours.
Touch
COOK TIME
2
3
0
Touch
START
To Delay the Start of the Timed Mode:
2. Select the time of day the oven will
stop cooking or turn off. This example,
shows that the oven will stop at 7:00 and
cook for 2-1/2 hours.
3. Select START.
The oven turns on and heats to the temperature selected for the number of hours
and minutes needed.
COOK TIME 2: 30
STOP TIME 5: 30
COOK TIME 2: 30
Example shown has the time of day set at 3:00
1. Follow steps 1, 2 and 3 above. Immediately
after the number of hours are selected for
the food to cook, select the Stop Time.
COOK TIME 2: 30
Touch
STOP
TIME
Touch
7
0
0
Touch
START
The clock automatically calculates the time
of day the mode starts and stops.
Page 26
350o
o
100PREHEAT
/350o
350o
STOP TIME _:__
COOK TIME 2: 30
Stop Time 7: 00
COOK TIME 2: 30
Start at 4: 30
350o
100o/350o
PREHEAT
Oven Operations
C Oven Care and Use Manual
Setting the Sabbath Mode
• This mode is for religious faiths with “no work” requirements on the Sabbath.
• Use only in the BAKE mode; do not use with Timed Bake or the Probe mode.
To Set the Sabbath Mode:
1. Cancel all modes.
You Will See
2. Select OVEN.
• Select twice for LOWER oven.
Touch
UPPER
LOWER
Touch
BAKE
3. Select BAKE mode and temperature.
(See Page 39 to change temperature.)
350o
BAKE
4. Select START.
100o/350o
Touch
START
5. Select on or off status for the lights. To keep
lights off, do not touch.
PREHEAT
Touch
LIGHTS
6. To activate the Sabbath mode , touch
and hold TIMER OFF pad for 5 seconds.
• The word “SAb” is displayed.
• Lights will remain on or off as previously set,
if the door is open or closed.
• “Preheat” is displayed until the oven reaches
temperature.
• All pads, except the oven OFF, will be inactive.
No chime or beep signal is generated.
• Oven will remain “on” indefinitely until
cancelled.
• When the red heating symbol in the display
is illuminated, the bake element is on. Opening
the door at this point will not cause the
heating element to be activated, since it will
already be on.The heating element will remain
on, while the door is open under this
condition.
Touch
TIMER OFF
SAb
100o/350o
PREHEAT
7. To Cancel or Stop the Sabbath mode:
• Touch oven OFF.
• Turn off the light if it was set to stay on in Step 5.
Page 27
Care and Cleaning
C Oven Care and Use Manual
Self-Cleaning The Oven
Your new oven features two pyrolytic self-cleaning
ovens. When set into the CLEAN mode, the oven
reaches a high temperature that burns off the food soil.
• Only one oven can be set to self clean at a time.The
second oven cannot be used while one is self cleaning.
• The microwave mode can be used when the Lower
oven is self-cleaning.
• It is common to see smoke and/or an occasional
flame-up during the CLEAN cycle, depending on
the content and amount of soil remaining in the oven.
If a flame persists, turn off the oven and allow it to
cool before opening the door to wipe up the
excessive food soil.
• The oven light will not turn on when the oven is set
for a clean cycle.
2. Wipe up large overspills and grease with
paper towels.
3. Remove all utensils.
4. Remove oven racks. If the oven racks are left
in the oven during a self-cleaning cycle, they
will permanently lose their shiny finish and
change to a dull dark finish. See the Oven
Cleaning Chart for proper care, Page 30-31.
5. Be sure the light is turned off on the control panel
and the bulb and glass cover are in place, see Page
33.
6. Heat and odors are normal during the Self-Cleaning
cycle. Keep the kitchen well ventilated.
AFTER SELF-CLEAN
• At the end of the CLEAN cycle, gray ash remains
inside the oven. The amount of ash depends on how
heavily soiled the oven was before it was cleaned. It
is easily removed, when the oven is cold, using a damp
sponge or cloth. If the racks do not slide easily after
being cleaned, lightly rub rack side rails with
vegetable oil.
NOTE: Due to the high temperatures used for
self-cleaning, the oven may develop fine hairlike
lines or surface roughness. This is a common condition and does not affect either the cooking or
the cleaning performance of the oven.
BEFORE YOU SELF-CLEAN
1. Hand-clean the oven door edge, window, oven front
frame and oven cavity edges (shaded areas below).
They do not get hot enough during the cleaning cycle
for soil to burn away. Use a soapy sponge or plastic
scrubber or an S.O.S.® pad. DO NOT RUB THE
GASKET.
IMPORTANT: Be sure to let the inside window glass in the oven door cool completely
before wiping up any ash left from the clean
cycle.
Hand-clean front frame
Hand-clean 1-1/2" from rack
support to front of oven cavity
Hand-clean window
and frame.
Hand-clean door
around edge
DO NOT
hand-clean gasket
Page 28
C Oven Care and Use Manual
Self Clean Mode Operation
To Set the SELF CLEAN Mode to Start Now:
•
•
•
•
•
Self-Clean only one oven at a time.
The oven light does not operate during this mode.
Be sure that the time of day clock is displaying the correct time.
Three hours is the preset length of cleaning.
The mode stops automatically at the end of the clean hours.
Example shows clock set at 5:00
1. Select OVEN.
• Select once for UPPER oven.
• Select twice for LOWER oven.
2.
3.
4.
Select SELF CLEAN.
The number of clean hours (3:00) is displayed automatically.
Optional Step:
To change the setting from 3 hours, select either 2 hours for
light soil or 4 hours for heavy soil immediately before starting.
Select START.
The door locks automatically.When the lock symbol is displayed,
the door cannot be opened. Confirm that the door locks and
will not open before starting self-clean mode. If door does not
lock, press OFF and do not self-clean; phone 800 / 735-4328
for service (see Page 36 for obtaining service.) If the door is in
the open position when this mode is selected, the display will
flash the word “dor”.This is a reminder that the door must be
closed before the SELF CLEAN mode can be set.
TO DELAY THE START OF THE MODE:
1. Select OVEN.
• Select once for UPPER oven
• Select twice for LOWER oven
2.
3.
4.
5.
You Will See
Touch
UPPER
LOWER
Touch
SELF
CLEAN
Touch
4
0
0
Touch
START
Touch
UPPER
LOWER
Select SELF CLEAN.
The number of clean hours (3:00) is displayed automatically.
If the number of clean hours do not need to be changed,
proceed to set the STOP TIME.
Touch
SELF
CLEAN
Select STOP TIME.
When the words STOP TIME flash, touch the time of day.
The oven will stop. Oven will display the time when the clean
cycle will stop.
Touch
STOP
TIME
Select START.
To cancel or stop the mode after the “lock” symbol
is displayed, wait until the symbol disappears. Then the
door can be opened.
Touch
START
COOKTIME 3:00
CLn
SELF
CLEAN
COOK TIME 4: 00
CLn
Oven Care and Cleaning
C Oven Care and Use Manual
Oven Cleaning – Upper and Lower Oven
How to use the Oven
Cleaning Chart
6
1. Locate the number of the part to be
cleaned in the illustration on this page.
2. Match the letter adjacent to the part
name with the letter on the chart
(next page) for the recommended
cleaning method.
• Use the cleaning method in the
left column if the oven is black
or white.
• Use the cleaning method in the
right column if the oven is stainless steel.
3. Match the letter with the cleaning
method on the chart on the next
page.
5
7
8
4
9
3
2
10
11
1
16
15
17
12
18
Part
14
13
Cleaning Method
Cleaning Method
Blk / Wht Stainless
Steel
Oven
Oven
Blk / Wht Stainless
Steel
Oven
Oven
Part
1 Door Frame
D
D
10 Seal (Gasket)
B
2 Interior Door Window
F
F
11 Interior Oven Door
E
3 Removable Oven Racks
A
A
12 Door Handle
D
4 Side Trim
D
D
13 Door Cooling Vent & Trim
D
5 Control Panel Trim
D
D
14 Door Front
6 Control Panel
C
C, G
7 Oven Cooling Vents
D
8 Oven Front Frame
9 Oven Cavity
C&G
End caps
15 Door
(not shown)
D
D
16 Broil Pan Grid Top
A
E
E
17 Broil Pan Bottom
E
E
E
Accessory
18 Probe
(Upper or Single oven only)
H
Page 30
Oven Care and Cleaning
C Oven Care and Use Manual
Oven Finishes / Cleaning Method
The entire oven can be safely cleaned with a soapy sponge, rinsed and dried.
If stubborn soil remains, follow the recommended cleaning methods below.
•
•
•
•
•
Always use the mildest cleaner that will do the job.
Rub metal finishes in the direction of the grain.
Use clean, soft cloths, sponges or paper towels.
Rinse thoroughly with a minimum of water so it does not drip into door slots.
Dry to avoid water marks.
The cleaners recommended below indicate a type and do not constitute an endorsement.
Use all products according to package directions.
PART
A Chrome
Plated
CLEANING METHOD
Wash with hot sudsy water. Rinse thoroughly and dry. Or, gently rub with Soft Scrub®,
Bon-Ami®, Comet®, Ajax®, Brillo® or S.O.S.® pads as directed. Easy Off® or Dow® Oven
Cleaners (cold oven formula) can be used, but may cause darkening and discoloration. The
broil pan top may be squirted with liquid detergent and covered with wet paper towels
while pan is hot. Allow to stand.
Racks may be cleaned in the oven during the self clean mode. They will lose their shiny
finish and permanently change to a metallic gray.
B
Fiberglass
Knit
DO NOT HAND CLEAN GASKET.
C Glass
Spray Windex® or Glass Plus® onto a cloth first, then wipe to clean. Use Fantastik® or
Formula 409® to remove grease spatters.
D Painted
Clean with hot sudsy water or apply Fantastik® or Formula 409® first to a clean sponge
or paper towel and wipe clean. Avoid using powdered cleansers and steel wool pads.
E
Porcelain
Immediately wipe up acid spills like fruit juice, milk and tomatoes with a dry towel. Do not
use a moistened sponge/towel on hot porcelain. When cool, clean with hot sudsy water or
apply Bon-Ami® or Soft Scrub® to a damp sponge. Rinse and dry. For stubborn stains, gently
use Brillo® or S.O.S.® pads. It is normal for porcelain to craze (fine lines) with age due to
exposure from heat and food soil.
F
Reflective
Glass
Clean with hot sudsy water and sponge or plastic scrubber. Rub stubborn stains with
vinegar, Windex®, ammonia or Bon-Ami®. DO NOT USE HARSH ABRASIVES.
G Stainless
Steel
Always wipe or rub with grain. Clean with a soapy sponge; rinse and dry. Or, wipe with
Fantastik® or Formula 409® sprayed onto a paper towel. Protect and polish with Stainless
Steel Magic® and a soft cloth. Remove water spots with a cloth dampened with white
vinegar. Use Revereware Instant Stainless Steel Cleaner® to remove heat discoloration.
H Probe
Clean probe by hand with detergent and hot water. Rinse and dry. Do not soak
or clean in dishwasher.
I
Clean with hot sudsy water and sponge. Avoid using steel wool pads.
Rubber
Page 31
Do-It-Yourself Maintenance
C Oven Care and Use Manual
Do-It-Yourself Maintenance
Removing the Oven Door
The oven door can be lifted off for your convenience in cleaning hard to reach areas inside the oven.
• Use caution when removing the lower door as it is very heavy.
To Remove the Oven Door
To Replace the Oven Door
1. Fully open the oven door.
2. Raise the U-clip over the hook on each of the hinges
to the "locked" position (see illustration below). This
will prevent the hinge from snapping closed when
the door is removed.
3. Grasp the door by the sides toward the back. Raise
the front of the door several inches (there will be
some spring resistance to overcome because of the
hinge being locked). When the front of the door is
high enough, you will be able to lift the hinges to
clear the indents.
1. Grasp the sides of the door at the center and insert
the ends of the hinges into the slots in the oven front
frame as far as they will go (see illustration below).
2. With the door open all the way, lower the two locking clips.
3. Raise the oven door and make sure that it fits evenly
with the front sides.
4. Pull the hinges out of the slots in the oven front frame.
WARNING:
With the door off, never release the levers and try
to close the hinges. Without the weight of the door,
the powerful springs will snap the hinges closed
with great force.
DOOR HINGE
Lower Clip After
Door is Replaced
Raise Clip to “Locked Position”
to Remove Door
Latch Hinge
Page 32
Do-It-Yourself Maintenance
C Oven Care and Use Manual
Do-It-Yourself Maintenance
REPLACING THE OVEN LIGHT – LOWER OVEN ONLY
6. Remove the bulb by grasping and sliding the bulb
straight up until the two prongs have cleared the
WARNINGS:
ceramic holder.
To prevent electrical shock and or personal injury:
• Before replacing the light bulb, be sure the
electric power is turned off at the circuit
breaker.
• Do not operate the oven unless the light cover is
securely in position.
• Halogen bulbs get HOT instantly when turned ON.
7. Do not touch the glass of the new replacement
bulb with your fingers. It will cause the bulb to
fail when it first lights. Grasp the replacement
bulb with a clean paper towel or facial tissue
with the prongs facing down. Locate the two
prongs in the ceramic holder, gently poking until
the two prongs locate in the ceramic socket.
• Be sure the oven and light bulb are cool.
CAUTION: If the light cover is damaged or broken,
do not use the oven until a new cover is in place.
The oven lights are located, on the left and right side
walls of the oven. The lights have a removable lens
cover and a halogen light bulb. The ceramic light
socket housing is not removable by the user.
•
8. Press down to seat the bulb.
9. Snap the protective glass lens cover over the
bulb housing.
10. Turn on circuit breaker.
11. The upper oven light must be replaced by a
qualified service technician. See Page 36.
Replace bulb with a 12-Volt, 10-Watt Halogen
bulb only.
Before replacing bulbs, turn off oven circuit.
The oven has been preset to a 12
hour clock format.
To replace Halogen Bulb:
1. Remove oven racks.
2. Slide the tip
of a table
knife blade
between
oven wall and
the center of
the side of
the protective glass lens
cover.
,,
,,
,,
Lens Cover
Light Bulb
Light
Socket
CHANGING TO THE 24-HOUR
CLOCK FORMAT
3. Support the
glass lens cover with two fingers along the
bottom edge to prevent the cover from falling
to the bottom of the oven.
4. Gently twist the knife blade to loosen the glass
lens cover.
5. Remove the glass lens cover.
Page 33
To Change the Time of Day Clock
to a 24-Hour Clock, follow these
steps:
1. Turn off both ovens.
UPPER , then touch the
2. Touch and hold the UPPER
OFF
CLOCK pad at the same time.
3. 12H appears in the Clock window; release
both pads.
4. Touch CLOCK and 24H replaces 12H. This
alternates when CLOCK is touched.
5. To complete the change, touch UPPER or
OFF
OFF.
Do-It-Yourself Maintenance
C Oven Care and Use Manual
Do-It-Yourself Maintenance
FAHRENHEIT TO CENTIGRADE
CALIBRATING OVEN TEMPERATURE
The oven has been preset to a Fahrenheit temperature.
The electronic thermostat has been preset to
0°F and accurately maintains its setting. If the
browning results are too light or too dark for your
preferences, you can raise or lower the setting.
To Change to Centigrade, follow these steps:
I. Turn off both ovens.
To change the Calibration of the Oven
Temperature:
UPPER
2. Touch and hold the UPP
and then the
OFF
CONVECTION pad at the same time.
1. Turn off both ovens.
3. F appears in the temperature digits; release both pads.
2. Touch and hold the UPPER pad in a double oven or
4. Touch CONVECTION; C replaces F. This alternates
when CONVECTION is touched.
the OFF pad in a single oven; touch the BAKE pad.
OFF
UPPER .
5. To complete the change, touch UPPER
OFF
3. 0 appears in the temperature digits; release all pads.
4. Touch BAKE and 0 changes in increments of 5 degrees
each time it is touched. The maximum adjustment is
± 35ºF. In Centigrade the range is ± 3ºC to 21ºC.
5. To complete the change, touch UPPER .
OFF
To calibrate the lower oven models: Repeat the
steps with this exception, touch theLOWER instead
OFF
of the UPPER pad.
OFF
Page 34
Problem Solving / Consumer Service
C Oven Care and Use Manual
Solving Baking Problems
With either BAKE or CONVECTION, poor results can occur for many reasons other than a malfunction of
the oven. Check the chart below for causes of the most common problems. Since the size, shape and material
of baking utensils directly affect the baking results, the best solution may be to replace old baking utensils that
have darkened and warped with age and use. Check the Baking Charts for the correct rack position and baking
time.
BAKING PROBLEM
CAUSE
Food browns unevenly
• Oven not preheated.
• Aluminum foil on oven rack or oven bottom.
• Baking utensil too large for recipe.
• Pans touching each other or oven walls.
Food too brown on bottom
• Oven not preheated.
• Using glass, dull or darkened metal pans.
• Incorrect rack position.
• Pans touching each other or oven walls.
Food dry or has shrunk
excessively
• Oven temperature too high.
• Baking time too long.
• Oven door opened frequently.
• Pan size too large.
Food baking or roasting
too slowly
• Oven temperature too low.
• Oven not preheated.
• Oven door opened frequently.
• Tightly sealed with aluminum foil.
• Pan size too small.
Pie crusts do not brown on
bottom or have soggy crust
• Baking time not long enough.
• Using shiny steel pans.
• Incorrect rack position.
• Oven temperature is too low.
Cakes pale, flat and may
not be done inside
• Oven temperature too low.
• Incorrect baking time.
• Cake tested too soon.
• Oven door opened too often.
• Pan size may be too large.
Cakes high in middle with
crack on top
• Baking temperature too high.
• Baking time too long.
• Pans touching each other or oven walls.
• Incorrect rack position.
• Pan size too small.
Pie crust edges too brown
• Oven temperature too high.
• Edges of crust too thin.
Page 35
Problem Solving / Consumer Service
C Oven Care and Use Manual
Solving Operational Problems
Before calling for service, check the following to avoid unnecessary service charges.
PROBLEM
OVEN
PROBLEM SOLVING
STEPS
All the numbers touched
do not appear in display
The numbers were touched too rapidly. Be sure you remove your finger from
the number pad before touching the next digit.
F followed by 2 digits appears
in the display window
Touch OFF or turn power off at the circuit breaker, wait 3 minutes and turn
it back on. If condition persists, note the code number and call an authorized
servicer.
F-24 or F-25
appears in display window
This is caused by close contact to the control panel for more than 60 seconds,
such as someone leaning against the controls or objects hanging in front of
controls. See item above for correction.
S A b appears in display window
Turn off the oven selected by touching OFF (single oven model) LOWER
OFF
or UPPER (double oven model).
OFF
Cooling fan continues to run
after oven is turned off.
The fan turns off automatically when the electronic components have
cooled sufficiently.
Clock and timer
do not work
Make sure there is proper electrical power to the oven.
See the CLOCK and TIMER sections on Pages 10 & 11.
Oven will not work
Make sure there is proper electrical power to the oven.
Check the circuit breaker or fuse box to your house.
Oven light does
not work
Replace or reinsert the light bulb if loose or defective. See Page 33.
Touching the bulb with your fingers may cause the bulb to burn out quickly.
Oven light does not work if CLEAN mode is set.
Oven temperature is
too hot or too cold
The oven thermostat needs adjustment. See CALIBRATING OVEN
TEMPERATURE in Do-It-Yourself Maintenance, Page 34.
Oven will not self-clean
The oven temperature is too high to set the self-clean operation.
Allow the oven to cool to room temperature and reset the controls.
Be sure you have touched CLEAN.
Oven door will not
unlock
Allow the oven to cool below the locking temperature.
Oven is not clean
after the clean cycle
Heavily soiled ovens may need to self-clean again or for a longer
period of time. Heavy spillovers should be cleaned before starting
the clean cycle. See Preparing to Self-Clean, Pages 28 and 29.
Oven does not lock in
Self Clean Mode
Do not run Self Clean. Call for service. See information below.
HOW TO OBTAIN SERVICE
For authorized service or parts information, call 800/ 735-4328.
We want you to remain a satisfied customer. If a problem does come up that cannot be resolved to
your satisfaction write to Thermador Customer Support Call Center, 5551 McFadden Avenue, Huntington Beach CA, 92649 or call: 800/ 735-4328.
Please include the Model Number, Serial Number and Date of Original Purchase/Installation.
Page 36
C Oven Care and Use Manual
Problem Solving / Consumer Service
THERMADOR BUILT-IN OVEN WARRANTY
For Model C302 • C272 • C301 • C271
WHAT IS COVERED
WARRANTY APPLICATIONS
Full One Year Warranty
For one year from the date of installation or date of
occupancy for a new previously unoccupied dwelling,
any part which fails in normal home use will be repaired
or replaced free of charge. Save your dated receipt or
other evidence of the installation/occupancy date.
Thermador® will pay for all repair labor and replacement parts found to be defective due to materials and
workmanship. Service must be provided by a Factory
Authorized Service Agency during normal working hours.
This warranty applies to appliances used in normal family
households; it does not cover their use in commercial
situations.
WHAT IS NOT COVERED
1.
Service by an unauthorized agency. Damage or
repairs due to service by an unauthorized agency
or use of unauthorized parts.
2. Service visits to:
•
Teach you how to use the appliance.
•
Correct the installation. You are responsible
for providing electrical wiring and other
connecting facilities.
•
3.
Reset circuit breakers or replace home fuses.
Damage resulting from accident, alteration, misuse,
abuse, improper installation or installation not in
accordance with local electrical codes or plumbing
codes, or improper storage of the appliance.
This warranty is for products purchased and retained in
the 50 states of the U.S.A., the District of Columbia and
Canada. The warranty applies even if you should move
during the warranty period. Should the appliance be
sold by the original purchaser during the warranty
period, the new owner continues to be protected until
the expiration date of the original purchaser's warranty
period.
THERMADOR® DOES NOT ASSUME ANY
RESPONSIBILITY FOR INCIDENTAL OR
CONSEQUENTIAL DAMAGES. Some states do not
allow the exclusion or limitation of incidental or
consequential damages, so the above limitation or
exclusion may not apply to you. This warranty gives you
specific legal rights and you may also have other rights
which may vary from state to state or province to
province.
SERVICE DATA RECORD
The serial tag on the product can be seen inside the
cooling vents on the right-hand side. Please see item 10
on Page 4. Now is a good time to write this information
in the space provided below. Keep your invoice for
warranty validation. To obtain service, see Page 36.
Model Number:
4. Repairs due to other than normal home use.
Serial Number:
Date of Installation or
Occupancy:
Page 37
Specifications are for planning purposes only. Refer to installation instructions and consult your countertop
supplier prior to making counter opening. Consult with a heating and ventilating engineer for your specific
ventilation requirements. We reserve the right to change specifications or design without notice. Some
models are certified for use in Canada. Thermador is not responsible for products which are transported from
the U.S. for use in Canada. Check with your local Canadian distributor or dealer.
For the most up to date critical installation dimensions by fax, use your fax handset and call (702) 833-3600.
Use code #8030.
5551 McFadden Avenue, Huntington Beach, CA 92649 • 800/735-4328
ECO 12629 • 16-10-191F • © 2001 BSH Home Appliances Corp. • Litho in USA 12 /01
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