Jenn-Air SCE4320 User manual

JENN-AIR
Use and Care Manual
•Solid Element and Radiant
Ranges with Convection
Models SCE4320 & SCE4340
MODEL SCE4340

About Your Jenn-Air
Congratulations onyour choice of a Jenn-Air range.
Model SCE4320- Your range has4 solid elements with thermalimiters. The
elements in the rear, designated by a bullseye, are Ultra
Power solid elements. The elements in the front, desig-
nated by a dot, are standard elements.
Model SCE4340- Your range has 4 radiant elements withthermalimiters.
Your Jenn-Air self-cleaning ovencombines the best of two cooking methods,
convection and radiant bake (conventional) baking or roasting.
The Jenn-Air convection oven is actually a conventional oven that circulates
heatedairwithintheoven. Asbothbake andbroil heatingelementscycle onand
off withthe thermostat, afan keeps the heated aircirculating around the food.
The constantly recirculating heated air in the convection oven strips away the
layer of cooler airthat surrounds food. Consequently, many foods cook more
quickly. Distributed heat makes multiple rack cooking possible. Convection
roasted meats retaintheir natural flavor andjuiciness with less shrinkage than
radiant bake roasting.
Inaddition to the many exclusivebenefits ofconvection cooking,your Jenn-Air
oven is also a fine full featured "bake and broil"oven. You can cookyour "old
favorite"recipes as you havein the past. The radiant bakeoven also givesyou
theflexibility ofpreparing variousfoodswhen convection cooking may notbeas
beneficial,as when cooking foods in covered casseroles. The broilelement is
convenient for top browning and oven broiling of foods.
Beforeyoubegincookingwithyournewrange,pleasetakeafew minutestoread
and become familiar withthe instructions inthis book. On the following pages
you will find a wealth of information regarding all aspects of using your new
range. Byfollowing the instructions carefully, you will be able to fully enjoy and
properly maintain your range and achieve excellent results with the food you
prepare.
Shouldyouhaveanyquestions aboutusingyourJenn-Air range,writeto us. Be
sure to provide the model number.
Consumer Relations Department
Jenn-Air Company
3035 Shadeland Avenue
Indianapolis, IN46226-0901
2

SAFETY
PRECAUTIONS
Read before operating your range
All appliances -- regardless of the manufacturer -- have the
potential through improper or careless useto create safety prob-
lems. Therefore the following safety precautions should be
observed:
1. Be sureyour appliance is properly installed and grounded by a
qualified technician.
2. Never use your appliance for warming or heating the room.
3. Children should not be left alone or unattended in area where
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 the appliance.
5. Do not repair or replace any part of the appliance unless specifi-
cally recommended in this manual. All other servicing should be
referred to an authorized Jenn-Air Service Contractor.
6. Flammable materials should not be stored in an oven or near
surface units.
7. Donot usewater on grease fires. Smother fire orflame or use dry
chemical or foam-type extinguisher.
8. Useonlydrypotholders.Moistor damp potholderson hotsurfaces
may result in burns from steam. Do not let potholder touch hot
heating elements. Do not use a towel or other bulky cloth.
9. Use proper pan size. Many appliances are equipped with one or
more surface units of different size. Select cookware having flat
bottoms large enough to cover the surface unit heating element.
The use of undersized cookware will expose a portion of the
heating element to direct contact and may result in ignition of
clothing. Proper relationship of cookware to heating element will
also improve efficiency and performance.
10. Never leave surfaceunits unattended at high heat settings. Boil
over causes smoking and greasy spillovers that may ignite.
5

11. Glazed cookware -- only certain types of glass, glass-ceramic,
ceramic, earthenware, or other glazed cookpots are suitable for
range top surface without breaking due to the sudden change in
temperature. Use only such cookware as you know have been
approved for this purpose.
12. Cookware handles should be turned inward and not extend over
adjacent surface heating elements to avoid burns, ignition of
flammable materials and spillage due to unintentional contact with
the cookware.
13. CAUTION -- Do not store items of interest to children in cabinets
above arangeor on the backguard of a range -- children climbing
on the range to reach items could be seriously injured.
14. Do not touch surface units or areas near units, heating elements
or interior surfaces of oven. Surface units or heating elements may
be hot even though they are dark in color. Areas near surface units
and 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 contact these areas until they have had
sufficient time to cool. Other surfaces may become hot enough to
cause burns --among these surfaces are the cooktop, the upper
door frame and glass, oven vent opening and surfaces near the
opening, and the top edge of the control panel.
15. Use care when opening oven door.Let hot air or steam escape
before removing or replacing food.
16.Do not heat unopened food containers. Build-up of pressure may
cause container to burst and result in injury.
17.Keep oven vent ducts unobstructed.
18. Always place oven racks in desired location while oven is cool. If
rack must be moved while oven is hot, do not let potholder contact
hot heating element in oven.
19. Donot clean door gasket. Thedoor gasket is essential for agood
seal.Care should be taken not to rub,damage or move the gasket.
20.Do not use oven cleaners. No commercial oven cleaner or oven
liner protective coating of any kind should be used in or around any
part of the oven.
21. Clean only parts listed inthis manual and use procedures recom-
mended.
22.Before self-cleaning the oven, remove broiler panand other
utensils.

23. Listen for fan. A fan noise should be heard during the cleaning
cycle. If not, call a serviceman before self-cleaning again.
24. Do not cook on glass-ceramic cooking surface if the cooktop is
broken. Cleaning solutions and spillovers may penetrate the
brokencooktop andcreate ashock hazard. Contactan authorized
Jenn-Air Service Contractor.
25. Cleanglass-ceramiccooktops with caution.Ifwet spongeor cloth
is used to wipe spills on a hot cooking area, be careful to avoid
steam burns. Some cleansers can produce noxious fumes if
applied to a hot surface.
26. Do not operate with damaged cooking element after any product
malfunction until proper repair has been made.
27. Keep all switches "OFF" when unit is not in use.
28. Do not allow aluminum foil or meat probes to contact heating
elements.
29.WARNING: To reduce the risk of tipping of the appliance, the
appliance must be secured by properly installed anti-tip devices.
Tocheckifdevicesareinstalledproperly,removetheaccesspanel
and verify that the anti-tip devices are engaged.
IMPORTANT SAFETY NOTICE AND WARNING
The California Safe DrinkingWater and Toxic EnforcementAct of 1986
(Proposition 65) requires the Governor of California to publish a list of
substancesknowntotheState ofCaliforniatocause cancerorreproduc-
tive harm, and requires businesses to warn customers of potential
exposures to such substances. Users of this appliance are hereby
warnedthatwhen the ovenisengagedin theself-clean cycle,there may
be some low level exposure to some ofthe listed substances, including
Carbon Monoxide. Exposureto these substances can be minimized by
properly venting the range to the outdoors during the self-clean cycle.

Cooktop & Oven Controls
OvenVent ClockControls&
mer
OvenLight
Switch "Oven
Surface _ Temperature
Knob
Ind
Light Indicator
Light
Surface
Controls
Indicator
Oven Light
Selector
Knob Indicator
and Lock
DoorLock IndicatorLights
Lever
Surface Controls
• Use to provide variable heat to cooktop heating elements. (See pg.9)
Oven Controls
• Use to setoven for baking, broiling, convection baking, and self-clean. (See
pg.15)
Clock Controls and Minute Timer
• Features time of day, minute timer, and oven clock controls. (See pg. 16-19)

Surface Controls
The variable heat controls for the cooktop provide flexibility in heat setting selection.
To Set Controls
• Sincethecontrols area push-turntype,they mustbepusheddown beforeturning.
To set (from the OFF position), push down on control knob and turn in either
direction to desired heat setting.
• When control isin any position,other than OFF, itmay be turned in anydirection
without pushing down.
• A red indicator light will glow when a surface heating element is ON.There are
two indicator lights,onefor theheating elements onthe leftside ofthe range, one
for the heating elements on the right side of the range.
1. 2. 3. 4.
Control Locations
1.Left rear heating element 3. Right front heating element
2.Left front heating element 4. Right rear heating element
Suggested Control Settings
The size and type of cookware and the amount and type of food being cooked will
influence the setting needed for best cooking results.Electrical voltage may alsovary;
this will affectthe needed control setting. Thesetting indicated should serve asa guide
whileyou become familiar with your range.
HI A fast heat-up to start cooking quickly, to bring liquids toa boil,to preheat oil for
deep fat frying.
7-10 (Medium High) Forfast frying or browning foods, to ma)ntain rapid boil of large
amounts of food, to maintain oil temperature for deep fat frying.
5-6 (Medium) For foods cooked in a double boiler, sauteing, slow boil of large
amounts of food and mostfrying.
3-4 (Medium Lo) To continue cooking foods started on higher settings.
LO-2 Maintaining serving temperatures of foods, simmering foods, melting butter or
chocolate.
The heatcontrolsoffer flexibility inheat settingselection. On settings otherthan HI,you
may adjust the controls above or below the numbered setting for best results.
Suggested settings are provided as general guidelines.
Cleaning and Removing Control Knobs
To removeknobs,turnto OFFposition. Wash knobs inwarm soapywater ordishwasher;
do not use abrasive cleansers or materials. To replace knobs, match flat part of knob
opening with the spring on the shaft, returning in OFF position.
9

Cookware
To achieveoptimum cooking performance, use heavy gauge, flat, smooth bottom
cookpots that conformto thediameter ofthe solidor radiantelement (no morethan one
inchoverhang). Propercookpots will minimizecooking times, use less electricity, cook
food more evenly and require less water or oil.
Cookpots with thin, uneven bottoms do not adequately conduct heat from the solid or
radiant element to the food in the cookpots which results in hot spots,burned or
underdone food. Using badcookpots alsorequiresmorewater,time, and energytocook
food.
Selecting Proper Cookware
• Select heavy gauge cookpots.Usually heavy gaugecookpotswillnot change
shapewhenheated.
•Usecookpots withflat, smooth bottoms. Thetwowaystodetermineifcookpots
haveaflat, smoothbottomaretherulertestandthecookingtest.
Ruler Test:
1. Placetheedgeof ruler across the
bottom of the pot.
3. No lightshould be visible under t he
ruler.
Cooking Test:
1. Put 1 inch of water intothe cookpot.
2. Place cookpot on the element. Turn control to the HI setting.
3.Observe the bubble formation to determine the heat distribution. If the
bubbles are uniform across thecookpot, the cookpot will perform satisfac-
torily. Ifthe bubblesare not uniform,the bubbleswill indicate the hotspots.
•Match the size ofthe cookpot to the size ofthe element. Ideally, the cookpot
willbethesamesizeor slightlylarger.
10

ImproperCookware
• Do not use cookware that extends more than 1 inch beyond the edge of the
element.
• Do not use a small cookpot on a large element.Not only can this cause the
elementtorequire moreenergyandtime, butitcanalso resultinspillovers burning
onto theeJementwhich cause extra effort Jncleaning.
• Donot usenonflat specialty items that are oversized, uneven or do not meet
propercookware specifications such as round bottomwoks with rings, griddles,
rippled bottom canners, lobster pots, largepressure canners, etc.
Home Canning
Acceptable canning pots should not be oversized and must have a flat bottom. When
canners do notmeet these standards,the useofthe HIheat settingbecomes excessive
and may result in damage tothe cooktop. Inaddition, water may notcome to a boil and
canners may not reach 10 lb. of pressure.
Theacceptablecanningprocedureuses theHIsettingjust longenough tobringthewater
to a boil, then lower the setting to maintain the water temperature.
Characteristics of Cookware Materials
Heavy gauge cookpots with flat,smooth bottoms will usually work in a similar way.
However, there are some differences in the cooking performance ofvarious materials.
•Aluminumcookpotsheatquicklyandevenly.Bestsuitedforsimmering, braising,
boiling and frying.
•Stainless steel cookpots will evenly distributeheat if constructed of tri-ply or
combined with other metals such as aluminum and copper. Use for cooking
functions similar to aluminum.
• Cast iron cookpots are slow to heat butcook more evenly once temperature is
reached. Use for long term low heat cooking or for browning and frying.
• Glass ceramic, earthenware, heat-proof glass orglazedcookpots can be used
ifrecommendedbythe manufacturer forcookpotcooking.Donotusewith trivets.
Best used on low to medium control settings.
• Porcelain enamel-on-steel or porcelain enamel-on-cast iron should be used
according to manufacturer's directions. Do not allow to boil dry.
11

Solid Element Cooktop
(Model SCE4320)
IMPORTANT
BEFOREUSINGTHE COOKTOP FORTHE FIRSTTIME, HEATTHE ELEMENTS
WITHOUT APANFOR 3TO5 MINUTESONTHE HISETTING. The elementsare
shippedwithacoating (lacquer)whichprotects them againstcorrosion.Heatingthe
elements allows thecoating tobe hardened and burned intothe elements.During
the curing process, a non-toxicsmoke will be created. Turnon the overhead hood
fan ifthe smokeisobjectionable. Ifthe elementsare notcured,thecoating canstick
to apan when first used on the solid element.
Cooking Procedures
• Make sure bottom of cookware is dry before placing on element.
• Donot use wire trivets, fire rings, pads or any such item between the cookware
and the element.
• Cover cookware with lids to shorten cooking time and save energy.This is
especially important when cooking large quantities of food.
• Useas littlewater tocook food asisnecessary. Covered cookware requiresless
water.
• The solid elements retain heatfor a period oftime afterthe elements havebeen
turned off. Put this residual heat to good use. Turn the elements off a few
minutesbeforefood iscompletelycooked and usethe retained heatto complete
the cooking operation. Because of this heat retention characteristic, the
elements willnot respondtochanges inheat settings asquicklyascoil elements.
Inthe event of a potential boil over, movethe cookpot to a cool element or from
the cooking surface.
• Donot lay lids (with moisture in them),spatulas,or other food laden utensils on
solid element.
IMPORTANT
• Do not use decorative covers over the solid element. These trap moisture
which cancorrode the cast ironelement. If the element is accidentally turned
on, the covers could permanently damagethesolid element or thecooktop.
• Donotusewet pansorleavepan bottomswet.Moisturecouldcause corrosion
and will not allow your pans to heat properly.
12

Radiant Element Cooktop
(Model SCE4340)
Cooking Procedures
• BEFORE FIRST USE.CLEAN COOKTOP (See pg.39)
• For best results, always use recommended cookware.
• Differentcookpots and differentamountsoffood beingprepared willinfluence the
control settings needed forbest results. Forfastestcooking, startwiththesurface
control on Hi for one minute; then turn the control to the lower desired setting.
Covering pans,whenever possible, speeds cooking and ismoreenergy efficient.
• Theglass ceramic cooking area retainsheatforaperiod oftime after theelements
havebeen turned off. Putthis retained heatto good use. Turn the elements off
a few minutes before food is completely cooked and use the retained heat to
completethe cooking. Becauseofthis heatretentioncharacteristic, theelements
will not respond to changes in heat settings as quickly as coil elements. In the
event of a potential boil over, remove the cookpot from the cooking area.
• When preparing foods which can be easily scorched or over-cooked, start
cooking at a lower temperature setting and gradually increase temperature as
needed.
• Ahigher setting than normal may be necessary when using cookpots madewith
material that is slow to conduct heat, such as cast iron.
• Alowersettingcan beusedwhen cookingsmall quantities offoods orwhen using
a cookpot that conducts heat quickly.
IMPORTANT
• Donotusewire trivets, fire rings, padsor anysuch item between the cookware
and the element.
• Do not cook foods directly on cooktop.
• Donotallow pan to boil dry as this could damage the cooktop and thepan
• Do not slide heavy metal or glass cookpots across surface since these may
scratch the surface.
• Donot use or place plastic items anywhere on cooktop.
Hot Indicator Light
A red lightwill come on to indicate that cooking area is hotand will remain on until area
hascooled.
13

Avoid Damageto Cooktop
• Do notallow plastic objects, sugar, or foods with high sugar contentto meltonto
the hotcooktop.Melted materials cancause permanent damage tothe cooktop.
If you accidentally melt anything onto the cooktop, remove itimmediately while
the cooktop isstill hot. Carefully, use a single edge razor blade held with a pot
holder to remove melted on material.
• Do not use aluminum foil or foil-type containers under any circumstances.
Aluminum foil will damage the cooktop if it melts onto the glass. If metal melts
on cooktop, do not use. Call an authorized Jenn-Air Service Contractor.
• Do not use the glass-ceramic cooktop as a cutting board.
• DoNOT usethe abrasive cleansing or scouring pads (including metal scouring
pads), which will scratch the cooktop.
• Do NOT usechlorinebleach, ammonia, rust removers, oven cleaners, or other
cleanser not specifically recommended for use on glass-ceramic.
• Test cast ironwaresince all arenot flat. Also becautionedagainst possible
"impact damage" should the heavy cookpot be dropped on the glass-ceramic
surface.
Save on Clean-up Time
• Make sure bottoms ofcookpots are always cleanand dry. (Soilfrom the cookpot
bottom canbe transferred tothecooktop surface.) Beforeusingcookpots on the
glass-ceramic cooktop for the first time, and periodically as needed, clean the
bottoms with scouring pads or other cleansers. Rinse and dry thoroughly.
• Make ita practiceto wipecooktop surfacewith a cleandamp cloth or paper towel
before each use; dry thoroughly. Invisible spatters, dust specks, cleansers or
watercancause stains thatappear after unit is heated. A sponge or dishcloth
which isnotcleanwill leavefilm andsoil laden detergent water which may cause
stains on surface after area is heated.
• When frying, use a spatter shield to reduce spattering.
• Use correct control settings and cookware large enough to hold food and liquid
to prevent boilovers and spattering.
• If a bad spillover occurs while cooking,spills may be cleaned from the cooktop
while it is hotto prevent atough cleaning chore later.Using extreme care, wipe
with a cleandamptowel. Be careful to avoid burnsfrom steam or handtouching
the hot cooktop.
14

Oven Operation
Oven Controls (pictured on p. 8 )
Oven Light Switch
*The oven light automatically comes on whenever the oven door is opened. When
the door isclosed, the oven light may be turned on by pushing the switch at thetop.
To turn oven light off, pushon the bottom of the switch.Light cannot be turned on
during the self-cleaning process.
Clean Indicator Light
• Indicateswhenall controlshavebeenproperlyset fortheself-cleaningprocess.Light
will remain on during the entire cleaning process and untilthe timer has advanced
through the set cleaning time.
Lock Indicator Light
• Will glow after the oven door has been automatically locked (after the oven
temperature isover 550°F) Door cannot be opened until oven temperature drops
below 550°F and the lock indicator light goes off.
Selector Knob
• This knob controls the oven operation. To operate the oven, turn to desired setting
and turn TEMPERATURE knob to desired setting.
The settings are:
OFF The oven will not operate when knob is on this setting.Keep
knob on this position when oven is not in use.
BAKE Use for radiant bake(conventional) baking or roasting. (See
pg. 21,23 and 26.)
TIME]_AV-J_ Use with clockcontrols for automatically starting andstopping
oven when baking or roasting in the radiant bake oven (See
pages 18-19.)
CONVECT Use for convection baking or roasting. (See pages 22-28.)
TIME CONVECT Use with clockcontrols for automatically starting and stopping
oven when baking or roasting in the convection oven. (See
pages 18-19.)
BROIL Use fortop browning or ovenbroiling offoods.(See pages29-
30.)
CLEAN Use for self-cleaning process. (See pages 31-36.)
Door Lock Lever
• Use to lock oven forself-cleaning process. (Canonly be locked when temperature
knob is on CLEAN setting.)
OvenIndicatorLight
• Indicates whenoven isturned toanoperating position otherthanthe CLEAN setting.
Lightwillglow untilthe desiredtemperature isreached. Itwill cycleon and off asthis
temperature ismaintained during cooking.
Temperature Knob
• Use to set oven temperature. Be sure the indicator line is in line with the exact
temperature desired. This knobisusedwith all ovenoperation settings notedon the
SELECTOR knob.
15

Clock Controls
INDICATOR WORDS DISPLAYWINDOW
/\
12 HOUR MINUTE AND SECOND
TIME OF DAYCLOCK TIMER
Clock Setting
IMPORTANT: The clockisa 12hour clock. When ovenisfirst supplied poweror power
is interrupted, the display will show "00:00".
To set time of day on clock:
1. TurnSETdialcounterclockwise untilthewordTIMEappears intheDisplayWindow.
Then,turn the SETdial in eitherdirection until thecorrect time appears in window.
2. Push ENTER button.
To changetimeof dayset onclock: Repeat above sequence.
To check timeof day when timer is in use:Push ENTER button. Time of
day will be displayed briefly, then display will return to timer function.
16

Minute Timer
IMPORTANT:This interval timer can be used to remind you when a period, up to 99
minutesand 00seconds, expires, ltcan beused independentlyof anyotheroven activity
and can be set whileanother oven function isoperating. The timerdoes not control the
oven.
To set MINUTE TIMER:
1.Turn SETdialclockwise untildesired numberof minutesand secondsappear inthe
DisplayWindow.
EXAMPLE: Turn the dial to 5 for 5 seconds or to 5:00 for 5 minutes.
DISPLAY
.n n
.uu
5SECONDS 5MINUTES
IMPORTANT: This is the only function where time entered is in minutes and
seconds. Minutes are to the left of colon and seconds to right of colon.
2.Push ENTER button.
The indicator word TIMER will remain in Display Window during countdown.
Countdownwill havedisplay precedence over anything elseprogrammed, such as
TIME BAKE. At end oftime set, the indicator word TIMER will blink and timer will
beep. Beeping willcontinue every 10seconds for 15 minutes unless the CANCEL
button is pushed once. After CANCEL button ispushed, Display will returnto time
of day or whatever is programmed on control panel.
To cancel MINUTE TIMER: Push CANCEL button once. Pushing CANCEL
button twice will cancel all programming (time bake or self-clean).
17

Clock-ControlledBaking orRoasting
To set oven to start immediately and shut off automatically:
1. Turn SELECTOR knob to TIME BAKE or TIME CONVECT.
2. Turn TEMPERATURE knob to desired temperature.
3. Hold in STOP TIME button until the indicator words STOP TIME appear in Display
Window.
4. Turn SET dial to time you want food to stop cooking.
EXAMPLE: If time of day is one o'clock and the roast needs to cook for 3 hours,
the stop time would be four o'clock.
DISPLAY
TIME OF DAY STOP TIME
5. Push ENTER button to enter stop time.
The indicator word AUTO will appear in the Display Window and oven will start
heating. The oven indicator light will glow until the desired temperature is reached.
When stop time is reached, the oven shuts off and the indicator word AUTO will
begin to blink and timer will beep. Beeping will continue every 10 seconds for 15
minutes unless the CANCEL button is pushed twice.
To set oven to start at future time and shut off automatically:
1. Turn SELECTOR knob to TIME BAKE or TIME CONVECT.
2. Turn TEMPERATURE knob to desired temperature.
3. Hold in START TIME button until the indicator words START TIME appear in
Display Window.
4. Turn SET dial to time you wish food to start cooking.
EXAMPLE: If time of day is 11:30and the roast needs to start cooking at one
o'clock, turn dial until numbers 1:00 appear in display.
DISPLAY
TIME OF DAY START TIME
5. Push ENTER button to enter start time.
The indicator words STOP TIME will appear in Display Window as a reminder to
set STOP TIME.
6. Turn SET dial to time you want food to stop cooking.
EXAMPLE: If start time is one o'clock and the roast needs to cook for 3 hours,
the stop time would be four o'clock.
DISPLAY
STARTTIME STOP TIME
7. Push ENTER button to enter stop time.
The indicator word AUTO will blink in the Display Window.When start time is
reached, the indicator word AUTO will remain inDisplay Window. The oven indicator
light will glow until the desired temperature is reached. When stop time is reached,
the oven shuts off and the indicator word AUTO will begin to blink and timer will beep.
Beeping will continue every 10 seconds for 15 minutes unless the CANCEL button
is pushed twice. 18

To check START TIMEbefore cooking begins:Hold inSTARTTIME button
until the words START TIME appear in the Display Window. The start time will be
displayed briefly, then Display will return to time of day.
To changeSTARTTIME before cooking begins:
1. Hold in START TIME button until the words START TIME appear in the Display
Window.
2. Turn SET dial to desired time.
3. Push ENTER button twice to enter new start time and stop time previously
programmed.
To checkSTOP TIME: Hold in STOP TIME button until the words STOP TIME
appear inthe DisplayWindow. The stop time will be displayed briefly, then Display will
return to on-going program.
To change STOPTIME:
1.Hold in STOP TIME button until the words STOP TIME appear in the Display
Window.
2. Turn SET dial to desired time.
3. Push ENTER button to enter stop time.
ToCancel function programmed: Push CANCEL button twice to cancel
function, during programmed time or after time has expired.
NOTE: After clock-controlled baking, turnSELECTOR and TEMPERATURE knobs to
OFF position.
NOTE: Since food continues to cook if left in the oven, itis suggested that the clock
controls be used primarily to start the oven when no one is in thekitchen.
Provisionsshould be madetohavethefood removed assoonasthesignal has
sounded.
NOTE: If more than 7 seconds elapses between holding in STARTTIME button
or STOP TIME button and turning the SET dial, the display window will
automatically return to on-going program.
NOTE: If morethan 1minute elapses between turning SETdial toa newtime and
entering new START TIME and STOP TIME, theentireprogramwill be
cancelled and display will return to time of day clock.
19

Oven Operation
To Bake or Roast
1. Locateoven racks on proper rack positions.
2.Turn TEMPERATURE knob to desired temperature.
3. Turn SELECTOR knob to BAKE or CONVECT setting. When the OVEN INDICATOR
LIGHT cycles off, the oven is preheated to the selected temperature. Place the food
in the oven.The OVEN INDICATOR LIGHT will cycle on and off throughout the
baking process. Preheatonlywhen necessary. Refer to baking and roasting sections
as to when preheating is recommended.
4.After baking turn both TEMPERATURE and SELECTOR knobs to OFF position.
Rack Positions
The rack positions noted are generally recommended for the best browning results and
most efficient cooking times. For many food items, excellent results can beachieved
when using one ofseveral different rack positions. Refer to baking and roasting sections
for recommendations for specific foods.
Different Racks:
Two flat racks and one offset rack were packaged with your oven. The use of the offset
rack is denoted in the list below and the charts as an "o" after the rack number.
!\ ........>
Use Rack Position #1:
Largecutsof meatandlargepoultry,angelfoodcake,loavesofbread,custardpie,dessertsouffle.
Use Rack Position #2o (offset rack on #2):
Roastingsmall cutsof meat, loavesof bread,angel foodcake.
Use Rack Position #2:
Roastingsmallcutsofmeat,cakes(tube,bundtorlayer)frozenfruitpie,pieshell,largecasseroles.
Use Rack Position #30 (offset rack on #3):
Most bakedgoodson cookiesheets, frozen conveniencefoods, fresh fruit pie, cream pie, layer
cakes, main dish souffle.
Use Rack Position #3:
Mostbaked goods oncookie sheets, cakes (sheetand layer).
Use Rack Position #40 (offset rack on#4):
Mostbroiling.
MultipleRack Cooking:
Two racks,use #2o and #4. Three racks, use#1,#3o, and #4. (Note: three rack baking is only
possiblein a convectionoven.)
20

Baking
General Baking Recommendations
• When cooking foods for thefirst time in your newoven, use recipecooking times
and temperatures as a guide.
• Use tested recipes from reliable sources.
• Preheatthe oven onlywhen necessary. Forbaked foods that rise and for richer
browning, a preheated oven isbetter.Casseroles canbe started ina cold oven.
Preheatingtakes from5 to9minutes; placefood inovenafter OVEN INDICATOR
LIGHT cycles off.
• Arrange oven racksbeforeturning on oven.Follow suggested rack positions on
pages 20 and in various baking charts.
• Allowabout Ito11/2inches ofspace betweenthe ovensidewalls andpansto allow
proper air circulation.
•When bakingfoods inmore thanone pan,place them on opposite corners ofthe
rack. Stagger pans when baking on two racks so that onepan does not shield
another unless shielding is intended. (See above)
• To conserve energy, avoid frequent or prolonged door openings.At the end of
cooking, turn oven off before removing food.
• Always testfor doneness (fingertip, toothpick, sides pulling away from pan). Do
not rely on time or brownness as only indicators.
• Use good quality baking pans and thesizerecommended in the recipe.
• Dull, dark, enameled or glass panswill generally produce a brown, crisp crust.
Shiny metal pans produce a light, golden crust.
• Frozen pies in shiny aluminum pans should be baked on a cookie sheet on rack
2 or be removed to a dull or glass pan.
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Convection Baking Recommendations
• As a general rule, when using recipes or prepared mixes developed for a radiant
bake oven, set the oven temperature 25°F lower than the recipe recommended
temperature. Times will be similar to or a few minutes less than recipe recom-
mended times. The chart on page 23 compares times and temperatures of many
baked foods. Use this as a reference.
•Forbetter browning, large panssuch ascookie sheets or rectangular baking pans
should be placedlengthwise, front to back, on the rack. This centers the food in
front of the convection fan for better air circulation which gives better overall
browning.
• Cookiesheets should bewithout sides and madeofshiny aluminum. The best size
to useforcookiesheetsandjelly rollpansis151/2x12" (overallsizeincludes handles)
or 14"x 12".
Causes of Cake Failure
Problem PossibleCause
CakeFalls Ovennothotenough
Insufficientbaking
Openingovendoorduringbaking
Toomuchor toolittleleavening,liquidor sugar
Peaksin centeror Oventoo hotat startofbakingorover baking
crackson top Pan sizetoo small
Toolittle ortoo muchflouror leavening
Overmixing
FlatCakePan too large
Overmixingor undermixing
Toomuchor toolittleliquid
Old ortoo littlebakingpowder
Unevencakes Rangenotlevel
Batteruneven
Cake panstooclosetooven wallsoreach other
Stickstopan Cake cooledin pantoo long
Pan not greased and floured
Cracks and falls apart Removed from pan too soon
Too much shortening, leavening or sugar
Excessiveshrinkage Oven too hot or overbaking
from sides of pan Overmixing
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