Amana ARR6420 User manual

Owner's Manual
Contents
Important Safety Information ......... 3
Cookware Suggestions ................. 6
Using the Range............................ 7
Displays and Sounds ..................... 8
Custom Features........................... 9
Using the Oven Control ............... 10
Cooking
Baking ...................................... 14
Broiling ..................................... 17
Roasting ................................... 18
Braising .................................... 19
Care and Cleaning....................... 20
Troubleshooting........................... 22
Amana Warranty ......................... 24
Electric Range
Keep instructions for future reference.
Be sure manual stays with range.
Covering Model ARR6420
Part No.36-31986101-0

2
Recognize Safety Symbols, Words, Labels
DANGER
!
DANGER—Immediate hazards which WILL result in severe personal
injury or death. WARNING
!
WARNING—Hazards or unsafe practices which COULD result in severe
personal injury or death.
CAUTION
!
CAUTION—Hazards or unsafe practices which COULD result in minor
personal injury or product or property damage.
What You Need to Know
about Safety Instructions
Warning and Important Safety
Instructions appearing in this manual are
not meant to cover all possible
conditions and situations that may
occur. Common sense, caution, and care
must be exercised when installing,
maintaining, or operating range.
Always contact your dealer, distributor,
service agent, or manufacturer about
problems or conditions you do not
understand.
Please take the time to complete the registration card and return promptly. If
registration card is missing, call Amana Consumer Affairs Department. When
contacting Amana, provide product information from serial plate found on
upper left hand corner of storage door opening:
ModelNumber __________________________________
Manufacturing (P) Number _________________________
SerialNumber (S/N)______________________________
PurchaseDate __________________________________
DealerName ___________________________________
DealerAddress _________________________________
DealerPhone ___________________________________
Keep this manual and your sales receipt together in a safe place for
future reference or if warranty service is required.
For answers to questions or to locate an authorized servicer, call
1-800-NAT-LSVC (1-800-628-5782) inside USA or 319-622-5511 outside
USA. Warranty service must be performed by an authorized servicer.
Amana Appliances also recommends contacting an authorized servicer if
service is required after warranty expires.
For more information on this and other Amana
products, visit our Web site
www.amana.com
or
call Consumer Affairs Department at
1-800-843-0304
AsureExtended
Service Plan
Amana Appliances offers long-term
service protection for this new range.
Asure™Extended Service Plan,
covering functional parts, labor, and
travel charges, is specially designed to
supplement a strong warranty.
Call 1-800-528-2682 for information.
Parts and Accessories
Purchase replacement parts and
additional accessories such as cleaning
supplies by phone. To order
accessories for your Amana product,
call 1-800-843-0304 inside USA or
319-622-5511 outside USA.
Save Time and Money
If something seems unusual, please
check the Troubleshooting section,
which is designed to help you solve
problems before calling service. If you
have a question, call us at
[phone] or write us at:
Consumer Affairs Department
Amana Appliances
2800 - 220th Trail
Amana, Iowa 52204
Remember to include model number
of your appliance and your phone
number.
Thank you for buying an Amana Range!
Rating Plate

3
IMPORTANT SAFETY INFORMATION
SAVE THESE INSTRUCTIONS
WARNING
!
To reduce risk of the appliance tipping, it must be secured by a
properly installed anti-tip bracket(s). To verify bracket has been
installed properly, remove the storage drawer or panel and look under
the range with a flashlight. Bracket(s) must be engaged in the rear
corner of the range.
WARNING
!
To avoid personal injury, do not
sit, stand or lean on oven door
or oven drawer.
WARNING
!
To avoid risk of electrical shock,
personal injury, or death, verify
your range has been properly
grounded and always
disconnect it from main power
supply before servicing.
• ALL RANGES CAN TIP
• INJURY TO PERSONS
COULD RESULT
• INSTALL ANTI-TIP
BRACKET(S) PACKED
WITH RANGE
• REFER TO
INSTALLATION
INSTRUCTIONS
CAUTION
!
DO NOT TOUCH SURFACE UNITS OR AREAS NEAR UNITS—Surface
units may be hot 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 surface units until they have had enough time to cool.
These areas include the rangetop and backguard.
CAUTION
!
DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF
OVEN—Oven heating elements may be hot though they are dark in color.
Interior surfaces of an oven may become hot enough to cause burns.
During and after use, do not touch, or let clothing or other flammable
materials touch heating elements or interior surfaces of oven until they
have had enough time to cool. Other range surfaces that may become
hot enough to cause burns are the oven door, oven cavity, and oven vent.
California Safe Drinking Water
and Toxic Enforcement Act
(Proposition 65)
TheGovernorofCaliforniaisrequired
to publish a list of substances known
to the state of California to cause
cancer or reproductive harm and
requires businesses to warn
customers of potential exposures to
such substances.
Some appliances contain or produce
a chemical or chemicals which can
cause death or serious illness and
which are known to the State of
California to cause cancer, birth
defects, or other reproductive harm.
To reduce the risk from substances
duringthe self-clean cycle make sure
this appliance is installed, operated,
and maintained according to the
manufacturer’s instructions.

4
ALL APPLIANCES
1. Proper Installation—Be sure
your appliance is properly
installed and grounded by a
qualified technician.
2. Never Use Your Appliance for
Warming or Heating the
Room.
3. Do Not Leave Children
Alone—Children should not be alone or
unattended in the area where the appliance is in
use. They should never be allowed to sit or stand
on any part of the appliance.
4. Wear Proper Apparel—Loose fitting or hanging
garments should never be worn while using
appliance.
5. User Servicing—Do not repair or replace any part
of the appliance unless specifically recommended
in the manual. All other servicing should be
referred to a qualified technician.
6. Storage in or on Appliance—Flammable materials
should not be stored in an oven or near surface
units.
7. Do Not Use Water On Grease Fires—Smother fire
or flame, or use dry chemical or foam-type
extinguisher.
8. Use Only Dry Potholders—Moist or damp
potholders on hot surfaces may result in burns
from steam. Do not let potholder touch elements.
Do not use a towel or other bulky cloth.
SURFACE
COOKING
UNITS
1. Use Proper Pan
Size—This appliance is
equipped with one or more surface units of
different sizes. 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. Use
of oversized utensils concentrates heat on cooking
surface and can cause damage to range. Proper
relationship of utensil to burner improves efficiency.
2. Never Leave Surface Units Unattended—Boilover
causes smoking and greasy spillovers that may
ignite.
3. 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.
4. Protective Liners—Do not use aluminum foil to line
surface unit drip bowls or oven bottom, except as
suggested in the manual. Improper installation of
these liners may result in a risk of electric shock, or
fire.
5. Glazed Cooking Utensils—Only certain types of
glass, ceramic, earthware, or other glazed utensils
are suitable for rangetop service without breaking
due to sudden change in temperature.
6. Utensil Handles Should Be Turned Inward and Not
Extended 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.
7. Do Not Soak Removable Heating Elements—
Heating elements should never be immersed in
water.
IMPORTANT SAFETY INFORMATION (cont'd)
SAVE THESE INSTRUCTIONS
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.

5
OVENS
1. Use Care When Opening
Door—Let hot air or steam
escape before removing or
replacing food.
2. Do Not Heat Unopened Food
Containers—Build-upof
pressure may cause container to burst and
result in injury.
3. Keep Oven Vent Ducts Unobstructed.
4. Placement of Oven Racks—Always place oven
racks in desired location while oven is cool. If rack
is removed while oven is hot, do not let potholder
contact hot heating element in oven.
5. Protective Liners—Do not use aluminum foil to line
drip bowls, oven racks or oven bottoms. Improper
installation of these liners may result in a risk of
electrical shock, or fire.
SELF-CLEANING OVENS
1. 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.
2. 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 liner.
3. Clean Only Parts Listed in Manual
4. Before Self-Cleaning the Oven—Remove broiler pan,
oven racks, and other utensils.
5. Remove All Items From Rangetop and Backguard.
VENTILATION HOODS
1. Clean Ventilating Hoods Frequently—Grease should
not be allowed to accumulate on hood or filter.
2. When flaming foods under the hood, turn the fan on.
In Case of Fire
Fires can occur as a result of over cooking
or excessive grease. Though a fire is
unlikely, if one occurs, proceed as follows:
Surface Element Fire
1. Smother the fire with a nonflammable lid or baking
soda, or use a Class ABC or BC extinguisher. Not
water. Not salt. Not flour.
2. As soon as it is safe to do so, turn the surface
controls to OFF . Turn off power at main circuit
breaker or fuse box.
Oven Fires
1. If you see smoke from your oven, do not open
oven.
2. Turn off oven.
3. As an added precaution, turn off power at main
circuit breaker or fuse box.
4. Turn on vent to remove smoke.
5. Allow food or grease to burn itself out in oven.
6. If smoke and fire persist, call fire department.
7. If there is any damage to components, call an
authorized servicer before using range.
IMPORTANT SAFETY INFORMATION (cont'd)
SAVE THESE INSTRUCTIONS
!
Precautions
• Do not cook food directly on
rangetop surface, always use
cookware.
• Do not mix household cleaning products. Chemical
mixtures may interact with objectionable or even
hazardous results.
• Do not put plastic items on warm cooking areas. They
may melt and stick.
• Oven door contains a glass window. While the
window is built to be sturdy and strong, it is still glass
and needs to be treated with care.
• Do not lift or move range by grasping oven door
handle. This can result in window glass breaking or
shattering.
• Do not slide rough metal objects across rangetop
surface. Scratching or metal marking can result.
• Do not leave fat heating unless you remain nearby.
Fat can ignite if overheated by spilling onto hot
surfaces.
• Do not allow pots to boil dry as this can cause
damage to cooking surface and pan.
• Do not use rangetop surface as a cutting board.
• Do not use range for storage or as a display counter.

6
Cookware Recommendations
COOKWARE
MATERIAL USES
Aluminum Heats and cools quickly. Use for frying, braising,
and roasting.
Stainless Steel Heats and cools at moderate rate. Use for soups,
sauces, vegetables, general cooking.
Copper Clad /
Tin Lined Heats and cools quickly. Use for gourmet cooking,
wine sauces, egg dishes.
Cast Iron Heats and cools slowly. Use for low heat cooking,
frying.
Enamelware Heating speed depends on base metal in the
cookware. Use for low heat cooking.
Ceramic (Glass) Heats and cools slowly. Use for low heat cooking.
Not recommended for smoothtop cooking.
Flat Pan Test
For best cooking results, use a pan
with a flat bottom. To determine if
pan has a flat bottom.
1. Rotate a ruler along bottom of
pan. If pan is not flat, gaps
between bottom of pan and
edge of ruler can be seen.
2. A small groove or mark on a
pan does not affect cooking
times. However, if a pan has a
gap, formed rings, or an uneven
bottom, it does not cook
efficiently and in some cases
may not boil liquid.
Can I can?
Amana manufactures a special
canning element that enable canning
without causing damage to the range.
It can be obtained through an Amana
dealer or by calling [phone].
In many types of ranges, the heat
generated by the canning cookware
overheats the element and can cause
failure of the heating element and
possible damage to the range backguard.
This hazard can be prevented by using
the canning element.
What Should You Consider in Cookware?
SELECT AVOID
Flat bottomed cookware. Cookware with rounded or warped bottoms.
Heavy gauge metal cookware. Light gauge metal cookware.
Handles that are secure, that are not
heavy enough to tilt pan. Cookware with loose or broken handles.
Proper pan size. Cookware that is smaller than or greater than
heating element size by 1 inch.
Flat bottomed wok Wok with a ringstand on bottom

7
Using the Range
WARNING
!
To avoid risk of serious personal
injury, property damage, or fire,
do not leave surface elements
unattended while in operation.
Grease and spillovers can ignite
causing a fire.
Indicator Lights
Each surface element is indicated by an
indicator light that glows when the
element is turned on. The indicator light
will shut off when the knob is returned
to the OFF position.
Setting Surface Element Controls
Turn the surface element control knobs in
either direction to turn on the surface
elements. The controls have infinite
settings between LO and HI for fine
temperature control.
1. Push in and turn surface element
control to desired setting.
2. When finished cooking, turn control
to OFF position.
Oven Racks and Rack Positions
Your range has 5 oven rack positions to accommodate all type of cooking
and cookware .
Oven Rack Placement
Position oven rack before turning
oven on.
1. Pull rack forward to stop position.
2. Raise front edge of rack and pull
until rack is out of oven.
3. Place rack in new rack position.
• Curved edge of rack must be
toward rear of oven.
RACK POSITION GUIDELINES
Rack Position Food Type
1 and 2 For large cuts of meat such as roasts or turkeys. For
baked foods such as frozen pies or angel food cakes.
3For most baked foods on a cookie sheet or shallow pan.
4 and 5 For broiled or toasted foods.
Aluminum Foil
WARNING
!
To avoid risk of personal injury,
property damage or fire, do not
line oven bottom, racks, or broiler
pan and grid with aluminum foil.
When placed on the oven bottom or
racks, aluminum foil not only creates
a hazard, but also affects cooking
performance. To minimize spills in
the oven, place a shallow pan or
cookie sheet underneath food items
that drip or spill.
SURFACE ELEMENT
CONTROL SETTINGS WHEN TO USE SETTING
LO Use to prepare food at less than boiling
temperatures or to simmer.
MED Use to maintain boiling of larger amounts of food,
low temperature frying and to maintain correct
pressure in a pressure cooker.
HI Use to bring food to boiling temperatures. When
food is boiling temperature setting should be
reduced to LO through MED.
3
5
4
2
1
LO OFF HI
MED

8
Timer Signal
When time elapses, timer beeps 3
times then approximately once
every 6-8 seconds until TIMER ON/
OFF pad is pressed.
Preheat Signal
After setting oven to bake and
selecting a temperature, oven
preheats. When oven reaches set
temperature, 1-second signal
sounds.
End-of-Cycle Signal
When a timed cooking cycle is
complete, three long signals sound.
End of cycle signal continues to
sound until OVEN CANCEL pad is
pushed.
Displays and Sounds
DISPLAYS DESCRIPTION
TIME or HR TIME appears in display while time-of-day is
entered. TIME HR appears when time is entered for
timed or delayed baking or delayed self-cleaning.
TIMER Timer displays while timer is set and while timer
counts down.
BAKE BAKE displays while bake oven temperature is
entered. While oven is heating BAKE displays.
ON Displays when oven is on.
TIMED BAKE Displays when a timed baking cycle is set.
DELAY OVEN
TIME BAKE Displays when delayed bake is set.
DELAY
CLEAN STOP
TIME CLEAN
LOCK
Displays when delayed self clean is set.
STOP TIME Displays when setting the stop time for a delayed
baking or self-clean cycle.
BROIL Displays when a broil is set.
CLEAN Displays when self-clean cycle is entered and set.
LOCK LOCK flashes while oven door is locking and
remains in display while door is locked. After cycle
is complete and oven has cooled to a safe
temperature, LOCK no longer displays and door can
be opened.
8888 8 8 8
P
R
B
CONV BROIL PRE
DELAY TIMED BAKE
CLEAN LOCKED ON
CLEAN OVEN 1 2 STOP ON TIMER
AM
PM
HR
8888 8 8 8
P
R
B
CONV BROIL PRE
DELAY TIMED BAKE
CLEAN LOCKED ON
CLEAN OVEN 1 2 STOP ON TIMER
AM
PM
HR
Displays
time-of-day,
timer and timed
or delayed
settings.
Displays
temperature and
cooking method
or function for
oven.

9
F-
code Warning
F1 Shorted pad button
F2 Oven cavity over temperature
F3 Open circuit in oven
temperature sensor circuit
F4 Shorted circuit in oven
temperature sensor circuit
F5 Failed control.
F7 Failure of door lock switch
sensing with door locked.
F9 Failure of door lock switch
sensing with door unlocked
DOOR Door Latch Failure
Features
¸
B
12-hour automatic cancel
This safety feature prevents oven from continuing to operate if it has been
left on for over 12 hours. If a cooking function continues longer than 12 hours
without any options on oven control being touched, this feature turns oven
off. Any time an option is touched, 12-hour automatic cancel is reset.
Child lockout
This safety feature is used to prevent children from accidentally
programming oven by disabling electronic oven control. Press and hold
BAKE and CLOCK for 5 seconds. “OFF” displays where the temperature
normally appears. To reactivate control, press and hold BAKE and CLOCK
pads for 5 seconds on the upper oven control. Child lockout must be reset
after a power failure.
Oven temperature control adjustment
Your new range is calibrated at the factory for temperature. Due to individual
variances and preferences, it may be necessary to adjust individual ovens
once they have been installed.
When first using oven, follow recipe times and temperatures. Before
adjusting oven baking temperature, test a recipe by using a temperature set
higher or lower than the recommended temperature. The baking results
should help you to decide how much adjustment is needed. Remember that
a convection oven will cook food more quickly than a standard (conventional)
oven.
An accurate digital thermometer is necessary to calibrate the oven. Store
purchased oven thermometers do not measure oven temperature accurately.
NOTE: Remove aluminum foil from oven—it will alter oven performance.
Check for blocked heat vents. If it still appears the oven is not performing as
expected, a calibration may be done.
1. Push BAKE pad.
2. Push up arrow pad until an oven temperature more than 500°F displays.
3. Immediately push and hold BAKE pad (approximately 5 seconds)
4. A double digit number will display ranging from -35 to 35.
5. Immediately, press either
•+to increase oven temperature by 5°F. Maximum change is 35°F.
•-to decrease oven temperature by 5°F. Maximum change is 35°F.
• When temperature is adjusted to a cooler setting, a minus sign (-) will
display with the offset temperature.
4. When desired temperature change is displayed, push OVEN CANCEL
button. Temperature adjustment will be retained through a power failure.
Service codes and tones
Electronic oven control is equipped with a self-diagnostic system.
Self-diagnostic system alerts you if there is an error or problem with the unit.
If the electronic range control sounds a series of beeps and display shows
an F-code, record the F-code shown and turn control to OFF. Some F-codes
can be cleared by disconnecting power to the range. If the code continues to
reoccur disconnect electrical supply to range and contact an authorized
servicer.

10
Using the Oven Control
Flashing Display
When power is connected or
interrupted, oven display flashes.
Press CLOCK to clear display.
Clock may need to be reset.
Making the Numbers
Increase at a Faster
Rate
Time increases in larger increments
the longer +or pad is held.
Setting Electronic Clock
The 12 hour clock does not display AM,PM or military time. When power is
connected or restored, display flashes until pad is
pressed or temperature knob is turned.
1. Press CLOCK pad.
•TIME displays in lower left corner
2. Press
+or pad until correct time-of-day
displays.
3. Press CLOCK pad to set time.
• If CLOCK pad is not pressed, approximately
60 seconds after last entry, TIME
disappears and clock is set.
Setting Minute Timer
The timer is a timer only. Electronic timer does not control bake, broil, or
self-clean function. Timer can be set from 5 seconds to 9 hours and 50
minutes.
1. Press TIMER pad.
•TIMER displays
2. Press +or pad until desired amount of
time displays.
• Timer begins counting down
automatically after time is entered.
3. Press and hold TIMER pad to cancel timer
signal.
• After time elapses, timer beeps 3 times
then approximately once every 6 to 8
seconds until TIMER pad is pressed.
Resetting and Canceling Timer
To reset the time when remaining time is displayed, press TIMER pad,
then +or pad until new time displays. To cancel timer when remaining
time is displayed or when signal is beeping, press TIMER pad and hold for
approximately 5 seconds. Pressing OVEN CANCEL pad to silence timer
will also cancel oven operation.
OVEN
LIGHT
TIMER
ON/OFF CLOCK STOP
TIME COOK
TIME
OVEN
CANCEL
CLEAN BROIL BAKE
CLEAN BROIL LOCK
DELAY
OVEN ON
CLEAN
STOP
TIMER BAKE
888
HR
O
N
CLOCK
TIMER
Timer Signal
When time elapses, timer
beeps 3 times then
approximately once every 6-8
seconds until TIMER ON/OFF
pad is pressed.
End-of-Cycle Signal
When a timed cooking cycle is
complete, three long signals
sound. End of cycle signal
continues to sound until OVEN
CANCEL pad is pushed or for 5
minutes.

11
Using the Oven Control (cont'd)
Baking
1. Press BAKE pad.
•BAKE and - - -° display.
2. Press or pad until desired
temperature is displayed.
•BAKE, O
N, and baking
temperature are displayed
3. Press OVEN CANCEL pad
when finished.
• Remove food from oven when cooking time has elapsed. Food left in
oven can overcook.
Preheating
In most cases, you should preheat the
oven before baking. After the range
control is set, the oven temperature will
begin to rise until the desired cooking
temperature is reached. When cooking
temperature is reached oven signal
beeps for approximately 1 second. For
delicate baking, preheat approximately
15–20 minutes before placing food
inside oven or wait 10 minutes after
oven signal beeps before placing food in
oven. The extra time creates a more
stable oven temperature.
How High or Low Can I
Set the Temperature?
Oven temperature can be set from 170°F
to 550°F in 5° increments. Temperature
starts at 100°F and increases in 5°
increments until reaching the set
temperature. Some minor smoking is
normal when using oven for first few
times.
Broiling
Broiling system generates immediate, intense heat using a special
reflector. This reflector focuses heat directly on the food; searing in
natural juices and providing restaurant quality, charbroiled flavor.
Center food on broiling grid and pan and place on rack in oven. Oven
door can be shut or open to the first
stop. Broiling does not require
preheating.
1. Press BROIL pad.
•BROIL and - - -° display.
2. Press
+pad to set HI broil or
-pad to set lower broil
temperature.
• Temperature sets to HI, from 5 through 1.
• Oven beings to broil within 5 seconds. BROIL, O
Nand heat
settingdisplay.
3. Press OVEN CANCEL pad when finished.
BROILER
SETTING APPROXIMATE TEMPERATURE USE TO COOK
HI 600°F Red meats
5 550°F Pork
4 525°F Poultry
3 475°F Seafood
2 425°F Fruits and vegetables
1 400°F Toasting and warming breads
RACK POSITION GUIDELINES
Rack Position Food Type
1 and 2 For large cuts of meat such as roasts or turkeys. For
baked foods such as frozen pies or angel food cakes.
3For most baked foods on a cookie sheet or shallow pa
n
4 and 5 For broiled or toasted foods.
BAKE OVEN
CANCEL
BROIL OVEN
CANCEL
Broiling Hints
WARNING
!
Never leave oven unattended
while broiling. Overcooking may
result in a fire.
• Remove excess fat from meat
before broiling. Cut edges of meat
to prevent curling.
• Place food on a cold ungreased
broiling pan. If pan is hot, food
sticks.
• All food except fish should be
turned at least one time. Begin
broiling with skin side down.
• Season meat after it has browned.
• Broiling does not require
preheating.
• Begin cooking using suggested rack
levels in Broiling section to test
broiler results. If food is not brown
enough, cook on a higher rack
position. If food is too brown, cook
on a lower rack position.

12
Using the Oven Control (cont'd)
Timed Baking
Set oven to cook for desired amount of time. Oven automatically stops
heating after time elapses.
1. Place food in oven.
2. Press COOK TIME pad.
•OVEN, TIME, and HR
display.
3. Press or pad until desired
length of time is displayed.
4. Press BAKE pad.
BAKE and - - -° display.
5. Press or pad until desired temperature is displayed.
• Cooking begins automatically.
•BAKE, O
N, TIME, and HR display
• When cooking time has elapsed an end of cycle signal sounds.
Oven automatically turns off and display returns to time of day.
Oven signal sounds 3 times, then once every 3 seconds for 5
minutes or until OVEN CANCEL pad is pressed.
6. Press OVEN CANCEL pad when finished.
What's the difference
between TIMED and
DELAYED cooking?
When using TIMED cooking, the oven
begins to heat immediately after the
oven control is set. Then, the oven cooks
for the desire length of time set. When
using DELAYED cooking, the oven
begins to cook later in the day. Set the
time that you want to end cooking and
how long you want to cook. The oven
control calculates when to start cooking
from those times.
How Far Ahead Can I Set
the Time?
Cook time can be set up to 11 hours and
50 minutes. To view cook time, press
and hold COOK TIME pad.
STOP TIME can be set 12 hours ahead.
When cooking time has elapsed, an end
of cycle signal sounds, oven
automatically turns off and display
returns to time of day. Oven signal
sounds 3 times, then once every 3
seconds for 5 minutes or until OVEN
CANCEL pad is pressed. Broil can not
be set to Timed or Delayed.
BAKE
COOK
TIME
O
NO N
Delayed Baking
Set oven to begin and end baking at later time. Oven
control automatically calculates starting time.
1. Place food in oven.
2. Press BAKE pad.
•BAKE and - - -° appear in display
3. Press or pad until desired temperature
displays.
4. Press STOP TIME pad.
• Current time of day appears in display.
5. Press or pad until desired stop time
displays.
• Stop time can be set up to 11 hours and 55
minutes ahead of current time of day.
6. Press COOK TIME pad.
•OVEN, TIME, and HR display.
• To view the cook time later, press and hold
COOK TIME pad.
7. Press or pad until desired cooking time
displays.
• Electronic oven control calculates start time.
• 10 minute minimum cooking time.
• When start time is reached DELAY no longer displays and O
N
displays. Cooking begins automatically.
• When cooking time has elapsed an end of cycle signal sounds.
Oven automatically turns off and display returns to time of day.
Oven signal sounds 3 times, then once every 3 seconds for 5
minutes or until OVEN CANCEL pad is pressed.
BAKE
O
N
O
N
STOP
TIME
COOK
TIME
O
N
CAUTION
!
To reduce risk of food poisoning
due to bacterial growth and
production of toxins, never hold
meat, milk, fish, or eggs for more
than 2 hours before cooking.

13
How Long Should the Self-
Clean Cycle Last?
The Self-Clean cycle can be set from 2
to 4 hours. Minimum recommended
cleaning time is 3 hours. After the Self-
Clean cycle ends, the oven must cool
before the oven door can be opened.
When the LOCKED light no longer
glows in the display, you can safely
open the oven door. DO NOT force the
oven door open while the LOCKED
light shows in the display. The oven
door lock can be damaged.
Do I need to prepare?
To get the best results from the self-
clean cycle, follow these steps:
•Remove birds or animals
susceptible to smoke or other
fumes from the room or
adjoining room.
• Make sure oven light cover is
properly in place. Do not use
cleaning cycle if it is not.
• Remove oven racks and all cooking
utensils from oven.
• Clean excess spills from oven
interior.
• Remove items from range top and
backguard. These areas can become
hot during self-cleaning cycle.
Self-cleaning
Self-clean feature uses high oven temperature to clean oven interior.
1. Prepare oven for self-cleaning (see below
right).
2. Press CLEAN pad.
• CLEAN, TIME and — — — — display.
3. Press or pad to adjust cleaning time.
•3:00 displays when arrows are first pressed.
• Oven begins to clean. CLEAN, TIME, and
O
Ndisplay during cycle. LOCK flashes in
display when automatic door latch is locking.
•LOCK is displayed during Self Clean cycle while door is locked.
• When oven has cooled to a safe temperature, the LOCK light
flashes while the door latch opens. When oven has cooled
enough to open, the LOCK light no longer displays and door
can be opened. No signal sounds at end of self clean cycle.
WARNING
!
To avoid risk of personal injury,
do not touch oven vents or area
around vents during self-
cleaning. These areas can
become hot enough to cause
burns.
CAUTION
!
To avoid fire or smoke damage,
remove any flammable materials
from storage drawer. Items like
plastic containers and paper
manuals can melt or burn.
CAUTION
!
To avoid risk of fire or smoke
damage, clean excess spills
before starting Self Clean.
Interrupt Self-
Clean Cycle
1. Press OVEN CANCEL pad.
2. When oven has cooled to a
safe temperature, door will
unlock and can be opened. DO
NOT force door. This can
cause damage to the latch.
Delayed Self-clean Cycle
Set oven to begin and end cleaning at later time Oven control
calculates starting time.
1. Prepare oven for self-cleaning (see right).
2. Press CLEAN pad.
•CLEAN, TIME and — — — — display.
3. Press or pad until desired amount of
cleaning time is displayed.
4. Press STOP TIME pad.
5. Press or pad until desired stopping time
appears in display.
• Starting time is automatically calculated based
on amount of cleaning time and stop time.
CLEAN, TIME, and
O
Ndisplay during cycle.
•LOCK flashes in display when automatic door
latch is locking.
• The oven begins the Self-Clean cycle.
•LOCK is displayed during Self Clean cycle.
• When oven has cooled to a safe temperature, the LOCK light
flashes while the door latch opens. When oven has cooled
enough to open, the LOCK light no longer displays and door can
be opened. No signal sounds at end of self clean cycle.
CLEAN
STOP
TIME
CLEAN
Using the Oven Control (cont'd)

14
Bake Pan Placement
• Keep pans and baking sheets 2 inches from oven
walls.
• Stagger pans placed on different racks so one is
not directly over the other.
Cooking
BAKING TIME GUIDELINES
Cake Pan
Type Pan size Cups of batter Oven Temp. Minutes
Oval 7 ¾” x 5 ¾” 2 ½ 350°F 25 to 30
13” x 9 ¾” 8 350°F 25 to 30
Round,
2” layer 6” 2 350°F 25 to 30
8 “ 3 350°F 30 to 35
14” 10 350°F 50 to 55
Round,
3” layer 8” 5 325°F 60 to 65
12” 11 325°F 75 to 80
Half Round,
2” layer 18” 9 325°F 60 to 65
Half Round,
3” layer 18” 12 325°F 60 to 65
Square 6” 2 350°F 25 to 30
10” 6 350°F 35 to 40
16” 15 1/2 350°F 45 to 50
Baking Guidelines
When baking with a new oven, keep in mind temperatures vary from oven to oven. Store-bought thermometers are
generally not accurate and should not be used to calibrate oven temperatures.
Hints for Cookies,
• Shiny, flat cookie sheets should
be used. Avoid cookie pans with
high sides - this will cause
uneven browning on the top.
• Cookie sheet should not touch
the sides of the oven or door.
Cakes,
• Follow recipe’s directions for
pan size. Shiny pans work best
for cakes.
• Cake baked in too large a pan
will be thin and dry. Too small a
pan will be undercooked or
unevenly cooked and may spill.
Pies
• Pies should be baked in dark or
dull pans to increase browning.
• Frozen pies should be heated
on an aluminum cookie sheet.
BAKEWARE GUIDELINES
Dark or dull pans Absorb more heat
and result in darker
browning.
Recommended for
pies and breads.
Shiny pans (no
sides) Recommended for
cookies.
Shiny pans
(sides) Recommended for
cakes
Glass pans Lower
recommended
oven temperature
by 25°F.

15
Cooking (cont'd)
Problem Cause
Lopsided cakes
(bake unevenly) Pans touching each other or oven walls.
Batter spread unevenly in pan.
Uneven heat distribution in oven.
Oven is not level.
Cakes, cookies, biscuits
too brown on bottom or top Oven not preheated.
Pans touching each other or oven walls.
Using glass, darkened, warped or dull
finish metal pans.
Rack position too high or low.
Incorrect use of aluminum foil.
Oven temperature too high.
Pies don’t brown Incorrect rack position.
Using shiny metal pans.
Temperature set too low.
Cakes not done in center Temperature too high.
Pan too small.
Baking time too short.
Pan not centered in oven.
Cakes fall Too much shortening or sugar.
Too much or too little liquid.
Temperature too low.
Old or too little baking powder.
Pan too small.
Oven door opened frequently (peeking).
Insufficient baking.
Excessive shrinkage Too little leavening.
Mixing batter too long.
Pan too large.
Oven temperature too high.
Baking time too long.
Cakes high in middle
or cracked Temperature set too high.
Overmixing.
Too much flour.
Pans touching each other or oven walls.
Common Baking Problems
If you begin to notice consistent problems refer to the chart below for possible solutions. If results are still poor,
contact Amana Consumer Affairs at [phone].
Test your cakes for doneness
While they are still in the oven. Because
of variances across individual ovens, it
is best to test for the proper consistency
rather than solely relying on time and
visual appearance as an indicator.
It may not be the oven
Cake problems may be in the mixing of
the batter. Overbeating can cause cake
structure to break down and excessive
shrinkage of the cake. Underbeating
can result in lumpy cakes that may not
be cooked thoroughly. All ingredients
should be at room temperature—not
out of the refrigerator. Make sure to
follow the recipes directions for how
long the batter should be mixed.
Cake stuck?
Allow cake to cool in cake pan on a rack
for 10 minutes before removing. Larger
cakes (over 14 inches in diameter) may
take 15 minutes. If the cake has cooled
too long, reheat in the oven at 250°F for
a few minutes.

16
Cooking (cont'd)
Meat Basics
While cooking has always been a talent, it is now becoming a science, also. Amana provides this information as a
guide to aid in preparation. For specific questions regarding meat preparation, handling, or storage contact
USDA (United States Department of Agriculture) Meat & Poultry Hotline at [phone].
Handling Hints
• When shopping, put meat in its
own separate plastic sack to
keep drips off other foods.
• Defrost frozen meats in
refrigerator, not at room
temperature.
• Keep meat cool and covered
until it is time to cook.
• Wash hands with warm soapy
water before and after handling
meat or raw egg.
• Thoroughly wash any surface or
utensil raw meat or egg touched.
• Do not put cooked meat on the
same plate that held raw meat.
Cooking Tips
• Marinate meat in the
refrigerator. Throw out excess
marinade that came into contact
with meat.
• Use an oven-proof meat
thermometer.
• Cook meat to internal
temperature recommended by
USDA.
• When reheating foods, heat to
an internal temperature of at
least 165 °F.
• While cooking meats, turn over
at least once.
Storage Safety
• Once carved, refrigerate unused
portion immediately.
• Keep hot foods hot and cold
foods cold when serving meals.
• Separate cooked foods into
small portions for fast cooling.
• Do not store cooked ground
meats or meals containing
ground meats for longer than
3 to 4 days in the refrigerator.
• Do not allow cooked or
uncooked meat juices to come
into contact with ready-to-eat
foods such as fruits or
vegetables.
Using a Meat Thermometer
When using a meat thermometer, remember to insert it at a slight angle, in
the thickest part of the meat, away from fat and bone. The meat should be
removed when 5°F below the desired final temperature. While the meat sits
before carving, it will continue to cook internally, raising the last 5°F by itself.
A meat thermometer can
• Take the guesswork out of cooking to a desired ‘doneness’.
• Help reduce the risk of foodborne illness.
Oven-safe Thermometer
• Inserted before the meat is placed in the oven, this thermometer stays
with the meat while it cooks.
• The internal temperature will rise slowly as the meat cooks.
Instant-read Thermometer
• Not oven safe, these thermometers are placed in the meat when it is
removed from the oven.
• While times may vary, an accurate temperature is normally displayed
within one to two minutes.
• When using an instant-read, remember to clean the thermometer stem
with warm, soapy water between readings.
Tenderizing
Braising is only one way to tenderize
less tender cuts. Before cooking, you
may pound, cube, marinate, or use
commercially prepared meat
tenderizers.You may then use a dry
method to cook the meat.
•Marinades are acidic liquids such
as wine, citrus, or vinegar.
Marinades soften meat fibers but
only penetrate about one-fourth of
an inch into the interior of the
meat. Do not marinate meat for
longer than 24 hours.
•Pounding with a heavy meat mallet
breaks down the connective tissue
to tenderize meat.
•Cubing breaks down the structure
more than pounding. Cubing is
done at the meat counter.
•Commercial tenderizers are
primarily enzymes that work on the
outer fourth inch on a meat cut.
Make sure to follow the
manufacturer’s directions.

17
Broiling Guidelines
Broiling is a dry heat cooking method that allows a restaurant quality
charbroiled flavor. Meat is exposed directly to the heating element at high
temperatures.
1. Place meat on rack in broiler pan, with the surface of cuts the specified
distance from the heating element (specified below).
2. Broil for half the recommended time, or until the surface is browned.
3. Turn meat and continue broiling to desired internal temperature.
4. Season, if desired.
All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer’s
Council, and the American Sheep Industry Council.
Cooking (cont'd)
Meat Cut Recommended Internal
Temperature Thickness (inches) Weight (pounds)
Distance
From Heat
(inches)
Approximate
Cooking Time
(minutes)
BEEF
Chuck Shoulder Steak ¼
1¼to 1
1 to 1 ¼2 to 3
3 to 4 12 to 14 8 to 12
Rib Eye Steak ¾
1
1 ½
½
½to ¾
¾to 1
2 to 3
3 to 4
4 to 5
8 to 12
10 to 15
20 to 25
Sirloin Steak ¾
1
1 ½
1 to 1 ¾
1 ½to 3
2 ¼to 4
2 to 3
3 to 4
4 to 5
10 to 15
16 to 21
21 to 25
Porterhouse Steak ¾
1
1 ½
¾to 1
1 ½to 2
2 to 3
2 to 3
3 to 4
4 to 5
8 to 12
10 to 15
20 to 25
Filet Mignon (Tenderloin) ¼to ½2 to 4 10 to 15
Flank Steak
Very Rare 130°F
Rare 140°F
Medium Rare 145°F
Medium 160°F
Well Done 170°F
Very Well Done 180°F
1 to 1 ½2 to 3 12 to 14
Ground Beef Patties 160°F minimum ¾ to 1 1 3 to 4 10 to 15
PORK
Chops, bone in ¾4 6 to 8
Chops, boneless ¾4 6 to 8
Tenderloin
All pork must be cooked to an
internal temperature of at least
160°F to reduce the likelihood of
Trichinosis. ½to 1 4 15 to 25
Kabobs 1 inch cubes 4 10 to 20
Lean Ground Pork Patties
Failing to cook the meat to this
temperature could result in
personal injury or illness. ½4 8 to 10
LAMB
Loin Chops 13 to 4 10 to 15
Rib Chops 13 to 4 10 to 15
Sirloin Steaks 13 to 4 12 to 15
Top Round Steaks 13 to 4 12 to 15
Center Leg Steaks 13 to 4 15 to 20
Cubes for Kabobs 1 ¼pieces 3 to 4 10 to 15
Lamb Patties
Medium 160°F
Well Done 170°F
½x 4 inches ¼each 3 to 4 12

18
Cooking (cont'd)
Roasting Guidelines
Tender cuts such as rib and loin cuts are best cooked by dry heat methods,
such as roasting. To roast:
1. Heat oven to desired temperature.
2. Place roast directly from refrigerator fat side up in a shallow roasting
pan.
3. Insert ovenproof meat thermometer so tip is centered in thickest part of
roast. Make sure thermometer does not rest in fat or on bone.
4. Remove roast 5°F below desired degree of finished internal
temperature.
5. Transfer roast to carving board and tent loosely with aluminum foil for
approximately 15 minutes.
All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer’s
Council, and the American Sheep Industry Council.
Meat Cut Recommended Internal Temperature Oven
Temperature Weight (pounds)
Approximate
Cooking Time
(minutes)
BEEF
Boneless Rump Roast 325°F 4 to 6 25 to 30
Tip Roast 325°F 3 ½to 4 30 to 40
Eye Round Roast 325°F 4 to 6 20 to 30
Tenderloin Roast 425°F 2 to 3
4 to 6 35 to 45 45 to 60
Rib Roast 325°F 4 to 6
6 to 8 26 to 42 23 to 35
Rib Eye Roast
Very Rare 130°F
Rare 140°F
Medium Rare 145°F
Medium 160°F
Well Done 170°F
Very Well Done 180°F 350°F 4 to 6 18 to 24
PORK
Loin Roast, bone-in 350°F 3 to 5
Rib Roast, boneless 350°F 2 to 4
Tenderloin 450°F ½to 1
Ham bone-in, cook-before-eating
All pork must be cooked to an internal
temperature of at least 160°F to reduce
the likelihood of Trichinosis and other
food-borne illnesses. 325°F 7 to 8
20 minutes
per pound
LAMB
Shoulder 325°F 3 ½to 6 35 to 40
Rib Roast 375°F 1 ½– 2 ½30 to 35
Rib Crown Roast, not stuffed 375°F 2 to 3 25 to 30
Loin Roast 325°F 1 ¼to 1 ¾45 to 55
Leg, Frenched Style or Half Shank
Medium-Rare 150°F
Medium 160°F
Well Done 170°F
325°F 5 to 7
7 to 9 15 to 20 20 to 25
POULTRY (unstuffed)
Capon 325 to 350°F 4 to 8 20 to 30 min/lb.
Cornish Hens, whole 325 to 350°F 1 ¼to 1 ½50 to 60 total
Duck, whole 325 to 350°F 18-20 min/lb.
Goose, whole 325 to 350°F 20 to 25 min/lb.
Pheasant, whole 325 to 350°F 2 30 min/lb.
Quail, whole 325 to 350°F — 20 minutes total
Turkey
To reduce the risk of food-borne illnesses,
poultry must be cooked to an internal
temperature of 180°F.
325°F 8 to 16 3 ½ to 5 ½ hours

19
Braising Guidelines
Less tender cuts such as those from the round, chuck, brisket and shank
require moist cooking. A longer cooking time at lower temperatures with
moisture helps soften the meat.
1. Brown meat with a small amount of oil in heavy pan.
2. Pour off excessive drippings, season, if desired.
3. Add small amount of liquid (1/2 to 2 cups) and cover tightly.
• Simmer gently over low heat on top of the range or in a 325°F oven,
until meat is fork tender.
All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer’s
Council, and the American Sheep Industry Council.
Cooking (cont'd)
Meat Cut Recommended Internal Temperature Oven
Temperature Weight (pounds) OR Thickness
Approximate
Cooking Time
(hours)
BEEF
Blade Pot Roast 325°F 3 to 5 1 ½to 2
Arm Pot Roast 325°F 3 to 5 2 to 3
Chuck Roast (boneless) 325°F 3 to 5 2 to 3
Short Ribs 325°F 2 inches
x 2 inches
x 4 inches thick 1 ½ to 2 ½
Round Steak 325°F ¾ to 1 inch thick 1 to 1 ½
Flank Steak
Meat should be cooked to a
temperature of at least 160°F
to reduce the likelihood of food-
borne illnesses.
325°F 1 ½to 2 inches
thick 1 ½to 2 ½
LAMB
Shoulder Chops, Round Bone or
Blade 325°F 1 inch thick 1 to 1 ¼
Riblets 325°F 3 pounds 1 ½to 2
Shanks 325°F 3 pounds 1 to 1 ½
Stew Cubes
Meat should be cooked to a
temperature of at least 160°F
to reduce the likelihood of food-
borne illnesses.
325°F 1 inch pieces
1 ¼lbs. 1 ¼to 1 ½

20
Care and Cleaning
Cleaning Oven Door
Not all areas of the oven are cleaned
by the self-clean cycle. The oven
door gasket and the area
surrounding the gasket will not be
cleaned effectively by the self-clean
cycle.
DO NOT clean the gasket. Do not
wet, rub, soak or use any type of
cleaning material to clean the oven
gasket. Any damage or defects
occurring from attempting to clean or
remove the gasket are not covered
bywarranty.
To clean the area around the gasket
make sure oven is cool to the touch.
Using a cloth with a mild soap wipe
area needing to be cleaned. Avoid
gasket. Gasket should not be
removed while cleaning. Do not allow
water or cleaning solution to spill or
drip onto gasket.
Door Gasket
Removing Storage
Drawer
1. Slide drawer out until it stops.
2. Remove stored items.
3. Grasp drawer sides near back of
drawer.
4. Lift up and out. Reverse to
reinstall.
Removing Oven Door
1. Make sure oven is cool.
2. Open door fully.
3. Remove screw on each side of
lower portion of oven door.
4. Close door to first stop (broiler
position), grasp door firmly on
each side, and lift upward until
door is off hinges.
•Do not lift door by handle.
Glass can break.
• If necessary, push hinges
closed once oven door is
removed. Use both hands
when closing hinges. Hinges
snap closed.
CAUTION
!
To avoid personal injury or
property damage, handle oven
door with care.
• Do not lift door by handle.
• Door is heavy and can be
damaged if dropped.
• Avoid placing hands in hinge
area when door is removed.
Hinge can snap closed and
pinch hands.
• Do not scratch or ship glass or
twist door. Glass may break
suddenly.
• Replace door glass if damaged.