Amana ARTC7021 User manual

Owner's Manual
Electric Smoothtop
Range
Contents
ImportantSafetyInformation................ 3
Cooking onthe Smoothtop .................. 6
CookwareSuggestions ....................... 7
BeforeUsingtheOven......................... 8
CustomFeatures .............................. 10
UsingtheOvenControl...................... 11
Cooking
Baking .............................................. 14
Broiling.............................................. 17
Roasting ........................................... 18
Braising............................................. 19
CareandCleaning............................. 20
Troubleshooting................................. 22
Amana Warranty ............................... 24
Covering Models ARTC7021 ARTC712 ARTC7121
Keep instructions for future reference.
Be sure manual stays with range.

2
Recognize Safety Symbols, Words, Labels
DANGER
!
DANGER—Immediatehazards which WILL result inseverepersonalinjury
ordeath. WARNING
!
WARNING—Hazards or unsafe practiceswhichCOULDresultinsevere
personalinjury or death.
CAUTION
!
CAUTION—Hazardsor unsafe practiceswhich COULD result inminor
personalinjury or product orproperty 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
registrationcard is missing, call Amana Consumer Affairs Department. When
contactingAmana,provide product information fromserial plate found onupper
lefthandcorner of storage dooropening:
ModelNumber __________________________________
Manufacturing(P)Number_________________________
SerialNumber(S/N)______________________________
PurchaseDate__________________________________
DealerName ___________________________________
DealerAddress _________________________________
DealerPhone___________________________________
Keep this manual and your sales receipt together in a safe place for
futurereferenceorif warranty serviceisrequired.
For answers to questions or to locate an authorized servicer, call
1-800-NAT-LSVC(1-800-628-5782)insideUSAor319-622-5511outside
USA. Warranty service must be performed by an authorized servicer.
AmanaAppliances also recommendscontacting an authorizedservicer if
serviceisrequired 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
AmanaAppliances 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 by phone.
To order accessories for yourAmana
product, call
1-800-843-0304 inside USA or
319-622-5511 outside USA.
Save Time and Money
If something seems unusual, please
check “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:
ConsumerAffairs Department
Amana Appliances
2800 - 220th Trail
Amana, Iowa 52204
Remembertoincludemodel 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, donot
sit, stand or lean on oven door or
ovendrawer.
WARNING
!
To avoid risk of electrical shock,
personalinjury, or death, verify
yourrange has been properly
groundedand always disconnect
itfrom mainpower supplybefore
servicing.
• ALL RANGES CAN TIP
• INJURY TO PERSONS
COULDRESULT
• INSTALL ANTI-TIP
BRACKET(S) PACKED
WITHRANGE
• REFERTO
INSTALLATION
INSTRUCTIONS
CAUTION
!
DONOTTOUCHSURFACEUNITSORAREAS 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
areasinclude the rangetop and backguard.
CAUTION
!
DONOTTOUCHHEATINGELEMENTS OR INTERIOR SURFACESOF
OVEN—Oven heating elements may be hot though they are dark in color.
Interiorsurfaces 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
enoughto cause burnsare the oven door,oven cavity, and oven vent.
California Safe Drinking Water
and Toxic Enforcement Act
(Proposition65)
TheGovernorofCaliforniaisrequired
to publish a list of substances known
to the state of California to cause
cancerorreproductiveharmand
requiresbusinesses to warn
customers of potential exposures to
such substances.
Someappliances contain or produce
a chemical or chemicals which can
cause death or serious illness and
which are known to the State of
Californiato cause cancer,birth
defects,orother reproductive harm.
To reduce the risk from substances
during the self-clean cycle make
sure this appliance is installed,
operated,andmaintainedaccording
tothe manufacturer’s instructions.

4
ALL APPLIANCES
1. ProperInstallation—Be sure
yourappliance is properly
installedand grounded by a
qualifiedtechnician.
2. NeverUse YourAppliance for
Warmingor Heatingthe
Room.
3. DoNotLeaveChildren
Alone—Childrenshould not
bealone or unattended in the area where the
applianceis in use. They should never be allowed
to sit or stand on any part of the appliance.
4. WearProper Apparel—Loose fittingor hanging
garmentsshould never beworn while using
appliance.
5. UserServicing—Do not repair or replaceany partof
theappliance unless specifically recommended in
themanual. All other servicing should be referred to
aqualified technician.
6. Storagein or on Appliance—Flammable materials
shouldnot 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. UseProper Pan Size—This appliance is equipped
with one or more surface units of different sizes.
Select utensils having flat bottoms large enough to
coverthe surfaceunit heatingelement. Theuse 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
causedamage torange. Properrelationship of
utensilto burner improves efficiency.
2. NeverLeaveSurfaceUnitsUnattended—Boilover
causes smoking and greasy spillovers that may
ignite.
3. GlazedCooking Utensils—Only certain types of
glass, ceramic, earthware, or other glazed utensils
aresuitableforrangetop service withoutbreaking
dueto sudden changein temperature.
4. UtensilHandlesShouldBe Turned InwardandNot
ExtendedOverAdjacentSurface Units—Toreduce
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
adjacentsurface units.
GLASS/CERAMIC
COOKING SURFACES
1. DoNot Cook onBroken Cooktop—If cooktopshould
break,cleaning solutions andspillovers may
penetrate the broken cooktop and create a risk of
electrical shock. Contact a qualified technician
immediately.
2. CleanCooktop With Caution—Ifa wet spongeor
cloth is used to wipe spills on a hot cooking area,
becareful to avoid a steam burn. Some cleaners
can produce noxious fumes if applied to a hot
surface.
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. UseCareWhenOpening
Door—Lethot air or steam
escapebeforeremovingor
replacingfood.
2. DoNotHeatUnopenedFood
Containers—Build-upof
pressure may cause container to burst and result in
injury.
3. KeepOven VentDuctsUnobstructed.
4. PlacementofOven Racks—Always place oven
racks in desired location while oven is cool. If rack
isremoved while oven is hot,do not let potholder
contacthot heating element in oven.
5. ProtectiveLiners—Do not usealuminum foil to line
dripbowls,oven racks or ovenbottoms. Improper
installation of these liners may result in a risk of
electrical shock, or fire.
SELF-CLEANING OVENS
1. DoNot Clean DoorGasket—The door gasket is
essential for a good seal. Care should be taken not
torub, damage, or move the gasket.
2. DoNotUseOvenCleaners—Nocommercialoven
cleaneror oven liner protectivecoating of anykind
should be used in or around any part of the liner.
3. Clean Only Parts Listed in Manual
4. BeforeSelf-CleaningtheOven—Removebroilerpan,
ovenracks, and other utensils.
5. RemoveAllItems From Rangetop andBackguard.
VENTILATION HOODS
1. CleanVentilating Hoods Frequently—Greaseshould
not be allowed to accumulate on hood or filter.
2. Whenflaming foods under the hood,turn the fan on.
In Case of Fire
Fires can occur as a result of over cooking
orexcessive grease.Though afire is
unlikely, if one occurs, proceed as follows:
Surface Element Fire
1. Smotherthe fire with a nonflammablelid 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
breakeror fuse box.
Oven Fires
1. Ifyou see smokefrom your oven, do notopen oven.
2. Turntemperature knob toOFF position.
3. Asan added precaution, turn offpower at main
circuit breaker or fuse box.
4. Turnonventto remove smoke.
5. Allowfood or grease to burnitself outin oven.
6. Ifsmoke and fire persist, call fire department.
7. If there is any damage to components, call an
authorizedservicerbeforeusingrange.
IMPORTANT SAFETY INFORMATION (cont'd)
SAVE THESE INSTRUCTIONS
!
Precautions
• Do not cook food directly on
rangetopsurface,always use
cookware.
• Donot mix household cleaning products.Chemical
mixturesmay interact withobjectionable or even
hazardousresults.
• Do not put plastic items on warm cooking areas. They
may melt and stick.
• Oven door contains a glass window. While this glass is
built to be sturdy and resistant, it is glass and should
betreated with care.
• Donotlift or moverange by grasping ovendoor. This
can result in window glass breaking or shattering.
• Do not slide rough metal objects across rangetop
surface. Scratching or metal marking can result.
• Donot leave fatheating 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
damageto cooking surfaceand pan.
• Do not use rangetop surface as a cutting board.
• Do not use range for storage or as a display counter.

6
Cooking on the Smoothtop
Setting Surface
Element Controls
Pushand turn the surface element control
knobs in either direction to turn on the surface
elements.Surface elements are locatedunder
theceramic cooking surface and radiateheat
throughthecooktop. The controlshave infinite
settingsbetween LO andHI for fine
temperaturecontrol.
1. Push in and turn surface element control
to desired setting.
2. When finished cooking, turn control to OFF position.
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.
HI Use to bring food to boiling temperatures. When
food is boiling temperature setting should be
reduced to LO through MED.
Cooking Safely with
Surface Elements
WARNING
!
Toavoidrisk of serious personal
injury, property damage, or fire,
donot leave surface elements
unattendedwhile in operation.
Greaseand spillovers can ignite
causing a fire.
WARNING
!
To avoid risk of electrical shock or
seriouspersonal injury,
• nevercook on abroken
smoothtopcooking surface.
Spilloverscan penetrate broken
surface and cause electric
shock.
• neverclean broken cooktop.
Cleanerscan penetrate broken
surface and cause electric
shock.
Ifsmoothtop cookingsurface
breaks, discontinue use and
notifyan authorized servicer
immediately.
After you cook...
...remember to establish a cleaning routine for your smoothtop. Cooktops can be
sensitive to certain cooking spillovers. Unlike conventional ranges, smoothtops
should not be cleaned with a wet dishcloth when wiping down other counters.
Daily care is quick, easy and can prevent damage. To purchase Amana
recommended cleaning products, contact our Consumer Affairs department
at [phone].
WARNING
!
Toavoidserious personal injury,
do not use a damp or wet cloth to
clean up spills on a hot or warm
cooktop. Moist or damp cloths on
hot surfaces may result in burns
from steam.
Indicator Lights
Surface elements are indicated by an indicator light that glows when the element is
turned on. The location and number of indicator lights vary with each model. After a
surface control is turned off, the surface indicator light will continue to glow until
each surface elements have cooled to approximately 145°F. The length of time the
light remains on will vary. If there is more than one surface element light, do not
expect the lights to shut off at the same time.
LO OFF HI

7
What Should You Consider in Cookware?
Flat Pan Test
For best cooking results, use a pan
with a flat bottom. To determine if
pan has a flat bottom.
1. Rotatea ruler along bottomof
pan. If pan is not flat, gaps
betweenbottom 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,
formedrings,or an uneven
bottom, it does not cook
efficiently and in some cases
may not boil liquid.
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.
Cookware Suggestions
Select Avoid
Flat bottomed cookware. Cookware with rounded or warped
bottoms.
Pans with aluminum disk bottoms. Glass, glass-ceramic, enamel porcelain
or cast iron cookware, canners or
pressure cookers.
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
Can I can?
Canning is not recommended with any
of the Amana smoothtop ranges or
cooktops due to the intense heat and
large cookware required to can.
The heat generated by the canning
cookware overheats both the elements
and the smoothtop of the range. This
can cause the smoothtop to crack, cause
failure of the heating elements, and can
cause damage to the backguard.
Damage incurred by canning, or
attempting to can, using the smoothtop
cooktop is not covered under warranty.

8
Oven Cooking Methods
ThisOvenprovidesstandardBaking,Broiling, and EvenAir ™ Convection
Cooking.DuringEvenAir™Convection Baking andBroiling,theoven fan in
therear of the oven cavitycirculates air while the oven cooks. The
circulatingairprovides even browning andfaster baking and broilingtimes.
Bake
Bake(lower)and broil (upper) elementsoperate during bake.
Broil element cycles on and off during bake and is only used to
heat oven quickly and brown top of food. Bake can be used to
cookfoods which arenormally baked. Oven should be
preheated.
Convection Bake
Broil(upper)element,bake (lower)
element,andfanoperateduringconvection
bake. Broil element cycles on and off
during bake and is only used to heat oven
quicklyandbrown top offood. Convection
bakeshould be used for cooking
casseroles, baking and roasting meats.
Ovenshouldbe preheated forbest results
whenusing convection bake. Pans donot
needto be staggered. Cooks
approximately25% quicker than bake.
Broil
Upper element operates during broil. Broil can be used to cook
foodswhich are normally broiled.Preheating is notrequired when
using broil. All foods should be turned at least once except fish,
which does not need to be turned.
Convection Broil
Upperelementandfan operate whenusingconvectionbroil.
Convectionbroil can be used to cook foods that are normally broiled.
Ovendoesnotrequire preheating when using convectionbroil.
Broil
Bake Broil
Fan
Broil
Bake
Fan
Broil
Before Using the Oven

9
Before Using the Oven (cont'd)
Oven Racks and Rack Positions
Your range has 5 oven rack positions to accommodate many types of cooking
and cookware.
Positionoven rack beforeturning
ovenon.
1. Pull rack forward to stop
position.
2. Raisefront edge of rack andpull
until rack is out of oven.
3. Place rack in new rack position.
• Curvededge of rack must be
towardrearofoven.
Broiling Hints
• Broiltemperature is approximately 600°F.
• Remove excess fat from meat before broiling. Cut edges of meat to
preventcurling.
• 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.
• Broilingdoes not requirepreheating.
• 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.
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.
3
5
4
2
1
Aluminum Foil
WARNING
!
To avoid risk of personal injury,
property damage orfire, do not
lineoven bottom, racks, or broiler
panand 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. The pan must not touch the oven
walls, front, or back.
Need help on how to
cook that meat?
For your reference we have provided
meat preparation, handling safety and
cooking suggestions in this manual.
These recommendations are furnished
by the USDA as well as several meat
producer associations. See the
individual sections for the information.
WARNING
!
Neverleaveovenunattendedwhile
broiling.Overcooking may result
in a fire.

10
Features
12-hour automatic cancel
Thissafety feature turnsoff the oven if ithas been left on forover
12hours. This featurecan be turned on oroff.
• Toallowoperation for more than 12 hours: Turnknobto OFF.
Press and hold MINS
+andMINS
-.
Display will change from time of day to "OFF", and return to time of day.
• To set oven to shut off after 12 hours: Turn knob to OFF.
Press and hold MINS
+andMINS
-.
Display will change from time of day to "ON", and return to time of day.
Oven temperature control adjustment
Yournew range is calibrated atthe factory for temperature. Dueto individual
variancesand preferences, it maybe necessary toadjust individual ovens
oncethey have beeninstalled.
Whenfirst using theoven, follow recipetimes and temperatures.Before
adjustingoven baking temperature, test a recipe by using a temperature set
higherorlower than therecommended temperature. The bakingresults should
help you to decide how much adjustment is needed.
NOTE: Removealuminumfoilfromoven—itwillalterovenperformance.
Check for blocked heat vents. If it still appears the oven is not
performingas expected, a calibration maybe done.
An accurate digital thermometer is necessary to calibrate the oven. Store
purchasedoventhermometers do not measuretemperature accurately.
1. Turnoventemperature knob to OFF.
2. Press and hold HRS
+and HRS
-for approximately 5 seconds.
3. Double digits will display ranging from -35 to 35. "00" is most common.
4. Immediately, press either
•HRS
+toincrease oven temperature by 5°F
•HRS
-todecrease oven temperatureby 5°F
• When temperature is adjusted to a cooler setting, a minus sign (-) will
displaywith the offset temperature.
5. Whendesired temperature change is displayed, release control and
change will be automatically saved after a few seconds. Control will
returnto previous display. Temperature adjustment will be retained
throughapowerfailure.
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.
¸
F-
code Warning
F2 Oven cavity over temperature
F3 Open circuit in oven
temperature sensor circuit
F4 Shorted circuit in oven
temperature sensor circuit
FFF Control failure

11
Using the Oven Control
8888 HRS
+
HRS
--
MINS
+
MINS
TIMER
CLOCK
SURFACE
OFF
200
WM
250
300
350
400
450
500
550
CLEAN
BROIL
PREHEATED
LOCKED
OVEN
CONVECTION
STANDARD
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.
Timer Signal
When time elapses, timer beeps
until TIMER pad is pressed.
Preheat Signal
After setting oven to bake and
selecting a temperature, oven
preheats. When oven reaches set
temperature, signal sounds six
times. The preheat light will remain
on with the oven light while the
oven is on.
If These Features
are Different from
Yours
These examples are
intended to show the variety of
features that are available in the
product line. If your range does not
have all the options that are shown,
it is not a mistake. The information
provided applies to several of the
models in the product line.
Setting Electronic Clock
Electronic clock has 3 modes—Clock displayed, set clock (display flashes),
and clock not displayed. Press CLOCK pad to advance through these modes.
The 12 hour clock does not display AM,PM or military time. When power is
connectedor restored, display flashes until pad is pressed or temperature
knob is turned.
1. PressCLOCK pad.
2. Press
+or pad until correct
time-of-daydisplays.
3. Press CLOCK pad to set time.
• IfCLOCK pad is not pressed,
approximately60 seconds after
lastentry, "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 up to 11 hours and 59 minutes.
1. PressTIMERpad.
2. Press +or pad until desired
amount of time displays.
• Timerbeginscountingdown
automatically after time is
entered.
• To view clock whiletimer
countsdown, press CLOCK
pad.Toview timer again,press
TIMERpad.
3. Press and hold TIMER pad to cancel timer signal.
• After time elapses, timer beeps approximately once
a second 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
displayedor when signal is beeping,press TIMER pad.
TIMER HRS
+
HRS
-
HRS
+
HRS
-
+
MINS
-
MINS
CLOCK
TIMER HRS
+
HRS
-
HRS
+
HRS
-
+
MINS
-
MINS

12
Using the Oven Control (cont'd)
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 6 times. 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 bake temperature can be set from
warm to 550°F . Some minor smoking is
normal when using oven for first time.
The Oven Won't Heat
Do not shut the self-clean latch when
preheating or after placing food in the
oven. Move the lever to unlocked
position to resume normal oven
function. It may be necessary to preheat
oven again.
WARNING
!
Toavoidrisk ofpersonal injury,
propertydamage or fire, do not
lineoven bottom, racks, or broiler
panand grid with aluminum foil.
WARNING
!
Toavoidrisk ofpersonal injury,
propertydamageorfire, never
leaveovenunattendedwhile
broiling.
Broiling or Convection Broiling
Broiling system generates immediate, intense heat on the food; searing in
naturaljuicesandproviding restaurant quality,charbroiled flavor.
To broil, center foodon broilinggrid and pan and place on proper rack in
oven.Do not place aluminumfoil
overboilingpan,ovenrack,oroven
bottom.Ovendoorshould be
closed.Broiling does notrequire
preheatingso you canplace food
in oven while it is still cool.
1. Adjust rack to desired position
anddistance from broil
element
2. Turnoventemperature knob to
BROIL.Oven indicator light will
turn on and remain on until knob is turned to OFF.
3. Closeoven door.DONOT move lever to lockposition.
4. Ifconvection broil is desired pushswitch upwardsto CONVECTION.
3. Afterbroiling, remove food and turnoven temperature knob to OFF.If
convectionwas used, press switch down to STANDARD.
Baking or Convection Baking
While oven is still cool, remove any stored items from the oven cavity.
Place racks in desired position and close oven door.
1. Turnoventemperature knob to
desiredtemperature.Oven
indicator light will turn on and
stay on.
2. Ifconvection is desired, push
switch upwards to
CONVECTION.
3. PREHEATED light will turn on
whenovenhasreached
desiredtemperatureand
control beeps 6 times. This
light will remain on until
temperature control knob is turned to OFF.
4. Opendoor carefully and place food in oven. DO NOT lock door with
theself-cleanlever.
5. Aftercooking, remove food and turnoven temperatureknob to OFF.If
convectionwas used, press switch down to STANDARD.
OFF
200
WM
250
300
350
400
450
500
550
CLEAN
BROIL
PREHEATED
LOCKED
OVEN
OFF
200
WM
250
300
350
400
450
500
550
CLEAN
BROIL
PREHEATED
LOCKED
OVEN

13
Using the Oven Control (cont'd)
Do I need to prepare?
To get the best results from the
self-clean cycle, follow these steps:
• Clean excess spills from oven
interior.
•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.
• Remove items from range top and
backguard. These areas can become
hot during self-cleaning cycle.
• The range vents from the right rear
area of control panel. Make sure
this is unobstructed by removing
all items from range top.
WARNING
!
To avoidrisk of personalinjury,
donottouch oven vents,
orareaaroundvents,during
self-cleaning.Theseareascan
becomehot enough to cause
burns.
CAUTION
!
To avoid fire orsmoke damage,
• removeanyflammable materials
fromstorage drawer. Items like
plasticcontainers and paper
manuals can melt or burn.
• clean excess spills before
startingSelf Clean.
Self-cleaning
Self-cleanfeatureuseshigh oven temperaturetocleanoven interior.
1. Prepareovenforself-cleaning
(seebelowright).
2. Withdoorclosed,move oven
doorlever,locatedaboveoven
door, to theright. Thismoves
thelever to the LOCKED
position.
3. Turnoventemperatureknob
to CLEAN position.
• Ifoventemperatureknob is
setbeforeovendoorleveris
moved,LOCKEDlightflashes. Move ovendoorleverto locked
position.
• Once cycle begins, both LOCKED and OVEN indicator lights will
be on and remain on until the end of the cycle.
• At the end of self-clean cycle, OVEN and LOCKED indicator
lights flash. This indicates the oven is cool enough for the door to
beunlocked. Turn temperatureknob to OFFposition and move
ovendoor lever to unlocked position.DO NOT attempt tounlock
doorbefore OVEN andLOCKED indicator lightsflash.
OFF
200
WM
250
300
350
400
450
500
550
CLEAN
BROIL
PREHEATED
LOCKED
OVEN
How Long Should the
Self-Clean Cycle Last?
The self-slean cycle lasts a total of
four hours with a 1/2 hour cool
down. After the self-clean cycle
ends, the oven must cool before the
oven door can be opened. When the
LOCKED light flashes you can
safely open the oven door. DO NOT
force the oven door open while the
LOCKED light shows. The oven
door lock can be damaged.
Interrupt Self-Clean Cycle
To stop a self-clean cycle that has
already started follow these steps. If the
interruption occurs mid cycle, the oven
will remain locked, even though the
cycle has been stopped, until oven
cools.
1. Turn oven temperature knob to OFF
position.
2. When oven has cooled to a safe
temperature, LOCKED light flashes.
Door will unlock and can be
opened. DO NOT force door lock
lever. This can cause damage to the
latch.

14
Bake Pan Placement
• Keep pans and baking sheets 2
inchesfromoven walls.
• Staggerpansplacedon different
racks so one is not directly over
theother.
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
Whenbakingwith a newoven, keep in mindtemperatures vary from ovento oven. Store-boughtthermometersare
generallynot accurate andshould not be used tocalibrate oven temperatures.
Hints for Cookies,
• Shiny, flat cookie sheets should
be used. Avoid cookie pans with
high sides - this will cause
unevenbrowning on the top.
• Cookie sheet should not touch
the sides of the oven or door.
Cakes,
• Followrecipe’s directionsfor pan
size. Shiny pans work best for
cakes.
• Cake baked in too large a pan
will be thin and dry. Too small a
panwill beundercooked or
unevenly cooked and may spill.
Pies
• Pies should be baked in dark or
dullpans 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,
contactAmana 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
guideto aid inpreparation. For specific questions regardingmeat preparation, handling, or storagecontact
USDA (United States Department of Agriculture) Meat & Poultry Hotline at [phone].
Handling Hints
• When shopping, put meat in its
own separate plastic sack to
keepdrips off other foods.
• Defrostfrozen meats in
refrigerator, not atroom
temperature.
• Keepmeat cool and covered until
it is time to cook.
• Wash hands with warm soapy
waterbeforeandafter handling
meator raw egg.
• Thoroughlywash any surfaceor
utensil raw meat or egg touched.
• Do not put cooked meat on the
same plate that held raw meat.
Cooking Tips
• Marinatemeat in therefrigerator.
Throwout excess marinade that
came into contact with meat.
• Useanoven-proofmeat
thermometer.
• Cook meat to internal
temperaturerecommendedby
USDA.
• Whenreheating foods, heat to an
internaltemperature of at least
165°F.
• While cooking meats, turn over
at least once.
Storage Safety
• Oncecarved,refrigerateunused
portionimmediately.
• Keep hot foods hot and cold
foodscold when serving meals.
• Separatecooked foodsinto
small portions for fast cooling.
• Donot store cooked ground
meats or meals containing
groundmeats 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
fruitsorvegetables.
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
removedwhen 5°F below the desiredfinal 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
removedfromtheoven.
• 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
withwarm, soapywater betweenreadings.
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
charbroiledflavor. Meat is exposeddirectly tothe heating element at high
temperatures.
1. Place meat on rack in broiler pan, with the surface of cuts the specified
distancefrom theheating element(specified below).
2. Broil for half the recommended time, or until the surface is browned.
3. Turnmeat and continue broiling todesired internaltemperature.
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. Heatoven 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. Removeroast 5°F belowdesired degree offinished internal temperature.
5. Transferroast to carving board and tent loosely withaluminum 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. Pouroff 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
Removing Oven Door
1. Make sure oven is cool.
2. Opendoor fully.
3. Removescrew on each side of
lowerportionof oven door.
4. Close door to first stop (broiler
position), grasp door firmly on
each side, and lift upward until
dooris off hinges.
•Do not lift door by handle.
Glass can break.
• If necessary, push hinges
closedonce ovendoor is
removed.Useboth hands
whenclosing hinges. Hinges
snap closed.
CAUTION
!
To avoidpersonal injury or
propertydamage,handleoven
doorwith care.
• Do not lift door by handle.
• Dooris heavy and can be
damagedifdropped.
• Avoidplacing hands in hinge
areawhendoor is removed.
Hinge can snap closed and
pinchhands.
• Do not scratch or chip glass or
twist door. Glass may break
suddenly.
• Replacedoor glassif damaged.
Cleaning Oven Door
Notall areas ofthe oven arecleaned
bythe self-clean cycle.The oven door
gasketand the areasurrounding the
gasketwill not becleaned effectively
by the self-clean cycle.
DO NOT clean the gasket. Do not
wet, rub, soak or use any type of
cleaningmaterial to cleanthe oven
gasket. Any damage or defects
occurringfrom attempting to clean or
removethegasket are notcovered by
warranty.
Tocleanthe area around the gasket
make sure oven is cool to the touch.
Using a cloth with a mild soap wipe
areaneedingto be cleaned. Avoid
gasket. Gasket should not be
removedwhilecleaning.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. Removestored items.
3. Graspdrawer sides near back of
drawer.
4. Lift up and out. Reverse to
reinstall.