KitchenAid KEBI271W User manual

a
Elect
out
CTT
Se
single °
Models
KEBI271W
and
KEBI171W
KEBI241W
and
KEBI141W
USE and CARE GUIDE

Table of Contents
Page
Important Safety Instructions .............. 3-4
You Are Responsible For ...................+5 4
Ownership Registration ..................005 5
Built-In Oven Features ................00005 6-7
Using The Oven .........22..-:cceeee cere es 8-18
Electronic Clock Operation ............... 8
Single/Upper Oven Controls ............. 9
Lower Oven Control ................0006- 9
Preheating The Oven ..............0.00ee 9
Baking In The Oven .................00085 10
Roasting In The Oven ............0. eens ee 14
Automatic Time Baking/Roasting ......... 16
Broiling In The Oven...................665 17
Care And Cleaning ................::0ee 19-25
Control KNODS ............ cece scene eee eens 19
Glass Surfaces ..........0.00ccecee eee eeeeee 19
Porcelain Surfaces ...............cceee cence 19
Chrome Surfaces And Trim ............... 19
BrOH@R PAIN sisceesineseaie ve vewie e vale es seeie's oct 19
OVEN RACKS .... 66. cece cece eee e eens 19
Lower Oven Interior ..................006. 19
Self-Clean Oven Cycle ............0...2008 19
Oven Lights — Operation/Replacement .. 23
Removing And Replacing
An Oven Door ............ cece eee ee ees 24
Optional Oven Door Fronts .............. 24
Adjusting The Temperature Control ...... 25
For Service Or Assistance ..............0006- 26
KitchenAid Warranty ............... Back Cover
© 1989 KitchenAid, Inc.

Important
Safety
lnstructions
To reduce the risk of fire, electrical shock,
injury to persons, or damage when using the
oven, follow basic precautions, including
the following:
. Read all instructions before using the oven.
. Install or locate the oven only in accordance with the provided
Installation Instructions. It is recommended that the oven be installed
by a qualified installer. The oven must be properly connected and
grounded to electrical supply.
. Do not use the oven for warming or heating the room. Persons could
be burned or injured, or a fire could start.
. Do not leave children alone in area where the oven is in use. They
should never be allowed to sit or stand on any part of the oven. They
could be burned or injured.
. Do not wear loose or hanging garments when using the oven. They
could ignite if they touch a heating element and you could be burned.
. Do not repair or replace any part of the oven unless specifically
recommended in this manual. All other servicing should be referred to
a qualified technician.
. Do not store flammable materials in or near the oven. They could
explode or burn.
. Do not use water on grease fires. Never pick up a flaming pan.
Smother flaming pan by covering with a well-fitted lid, cookie sheet
or flat tray. Flaming grease outside of pan can be extinguished with
baking soda or, if available, a multipurpose dry chemical or foam-type
extinguisher.
. Use only dry potholders. Moist or damp potholders on hot surfaces
may result in burns from steam. Do not let potholder touch hot
heating elements. Do not use a towel or bulky cloth for a potholder.
They could catch on fire.
. Use care when opening oven door. Let hot air or steam escape before
removing or replacing food.
. Do not heat unopened containers. They could explode. The hot
contents could cause burns and container particles could cause injury.
. Keep oven vents unobstructed.
. Always position oven racks in desired location while oven is cool. If
rack must be moved while oven is hot, do not let potholder contact
hot heating element in oven.
. Do not clean door gasket. It is essential for a good seal. Care should be
taken not to rub, damage, or move the gasket. Clean only parts
recommended in this manual.
. 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.
continued on next page

16. Before self-cleaning the oven, remove broiler pan, broiler grid, oven
racks and other utensils. Do not use your oven to clean miscellaneous
parts.
17. Do not store things children might want above the oven. Children
could be burned or injured while climbing on it.
18. Do not touch heating elements or interior surfaces of oven. Heating
elements may be hot even though they are dark in color. Interior
surfaces of an oven become hot enough to cause burns. During and
after use, do not touch, or let clothing or other flammable materials
contact heating elements or interior surfaces of oven until they have
had sufficient time to cool. Other surfaces of the oven may become hot
enough to cause burns; such as, the oven vent opening, the surface
near the vent opening, the oven door, and the oven door window.
— FOR YOUR SAFETY —
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND
LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE. THE
FUMES CAN CREATE A FIRE HAZARD OR EXPLOSION.
— SAVE THESE INSTRUCTIONS —
You Are Responsible For
@ Installing the oven where it is protected from the elements, and in a wall or cabinet
strong enough to support its weight. (See the Installation Instructions.)
@ Making sure the oven is not used by anyone unable to operate it properly.
® Properly maintaining the oven.
¢ Using the oven only for jobs expected of a home oven.

Ownership
Registration
Please
fill
out
and
mail
your
Ownership
Registration
Card
packed
with
the
product.
This
card
will
enable
us
to
contact
you
in
the
unlikely
event
of
a
product
safety
notification
and
assist
us
in
complying
with
the
provisions
of
the
Consumer
Product
Safety
Act.
Return
of
this
card
is
not
necessary
to
validate
your
warranty.
You
must
provide
proof
of
purchase
or
installation
date
for
in-warranty
service.
Write
down
the
following
information.
You
will
need
it
if
your
oven
ever
requires
service.
Model
Number*
__————————————————————-@——_____
Serial
Number*
__——-—————————————————
Date
Purchased
Date
Installed
=
Bullder’s
or
Dealer's
Name
—_——_—_—_$_$_$————
Address___
=
eee
Phone
___—EOEEE—
eee
OO
*Model
and
serial
numbers
are
located
on
the
lower
left
side
of
the
door
opening
on
the
single/upper
oven.

Built-In Oven Features
Oven Control
vent panel
Instruction
oe ar
: plate
a | Oven lock
latch
Oven light Ser \
f
Broiler
Oven rack ee wy —— = element
guides
Lock lever
cover panel
Gasket
Serial
number
plate
Bake
element
7 Self-clean
oven
(single/upper)
Window
| Eee 0
SOUPUUOU EDUC UO UTO ECU TT EEUU TOO eted
Door ee, a.
handle |
Lower
oven
{double
oven only)

Double Oven Control Panel
Electronic Oven light Upper oven
clock switch cycle light
Time Upper oven Lower oven
knob
lock
Indicator
|
temperature
contro!
light
Upper oven Upper oven
dean indicator temperature control
light
Single Oven Control Panel
Oven
Electronic light Oven
switch selector Oven cycle light
Start Time Stop Clean Indicator Lock indicator Temperature
button knob button light light control

Using the Oven
| a)
omome
Start \ ifiaatsd 7 Nileler{@tolater- ii
Electronic Clock Operation
The electronic clock controls all timed
operations for the single/upper oven. It
consists of the Display Window, START
button, TIME knob and STOP/CANCEL
button. When your oven is first
connected to the power in your home,
“00:00” will appear in the Display
Window.
To set the time of day:
1. Turn the TIME knob to the left until
a tone is heard and “TIME” appears
in the Display Window. The
previously set time (or “ 12:00’) will
appear in the Display Window.
2. Continue turning the TIME knob in
either direction until the correct
time of day appears in the Display
Window.
3. Press the START button to begin
clock operation.
To use the minute timer:
The Minute Timer can be programmed
from 5 seconds to 99 minutes for
precise timing of short and long-term
cooking, or any other activity. The
Minute Timer is only an audible
reminder and will not turn the oven
ON or OFF.
1. To use, turn the TIME knob to the
right. The Display Window will
immediately change to “:05” and
“TIMER” will be displayed.
2. Continue turning the TIME knob
until the desired time is displayed
{in minutes and seconds] in the
Display Window.
3. To start the Minute Timer, press the
START button.
The Display Window will continue to
show “TIMER” and the selected
time will begin counting down. At the
8
end of the timed period, “TIMER” will
appear in the Display Window and
flash rapidly and a tone will sound for
3 seconds, after which an intermittent
tone will sound until the Minute Timer
is cancelled, or until a total of 15
minutes have elapsed.
IMPORTANT: The current time of day
may be checked while the Minute
Timer is in use by touching the START
button. The time of day will be
displayed for 7 seconds, then return to
the Minute Timer program in progress.
Press the STOP/CANCEL button
once to turn off the alarm at the end of
the Minute Timer program.
To cancel a Minute Timer program in
progress, press the STOP/CANCEL
button once. A tone will sound and
the clock will return to the time of day.
When turning the TIME knob to set
the Minute Timer, the time will
appear in the Display Window and
increase in the following increments:
From 5 seconds to 2 minutes 5 second
increments
From 2 minutes to 10 minutes 10 second
increments
From 10 minutes to 20 minutes 30 second
increments
From 20 minutes to 99 minutes 1 minute
increments
IMPORTANT: The Minute Timer may
be used at the same time as an
Automatic Time Cooking or Self-Clean
program. The Time Cooking or Seif-
Clean program must be set first, then
the Minute Timer. One touch of the
STOP/CANCEL button will cancel the
Minute Timer and two touches will
cancel the cooking or cleaning
program.

Single/Upper Oven
Controls
The single/upper oven can be used for
baking, roasting and broiling. The oven
has two controls — a Selector and a
Temperature Control. Both must be set
for the oven to work.
The selector has five settings:
BROIL — The top elements will operate
at full power whenever heating. Use
this setting for broiling.
CLEAN — Use this setting for self-
cleaning only.
TIME BAKE — The bottom element and
outer top element operate at full
power and glow red whenever
heating. Use this setting for Automatic
Time Baking.
BAKE — The bottom element and outer
top element operate at full power and
glow red whenever heating. Use this
setting for baking, roasting and
casseroles.
OFF — Use this setting to turn the
oven off.
Temperature control:
The Temperature Control can be set at
any temperature from WARM (150°F}
to BROIL (550°F}, or on CLEAN.
Settings WARM to 225°F are
suggested for warming and holding
foods. Be sure the Temperature
Control is turned fully counter-
clockwise when the oven is not in use.
Lower Oven Control
(For Double Ovens)
The lower oven can be used for
baking, roasting and broiling. It is
controlled by a single Temperature
Control, with settings from WARM
{150°F) to BROIL (550°F). Be sure
the Temperature Control is turned
to OFF when the oven is not in use.
IMPORTANT: The lower oven will not
operate while the upper oven is being
cleaned.
Preheating The Oven
For best results, preheat the oven until
the Oven Cycle Light goes out, unless
the recipe states otherwise. Set the
Selector to BAKE and the Temperature
Control to the desired temperature.
Exercise care in turning the
Temperature Control so you do not go
past the desired set point. If you
accidentally go past the desired
setting, turn the dial fully counter-
clockwise and then reset to the
desired setting to get an accurate
temperature setting. The Oven Cycle
Light will go out when the desired
temperature has been reached and will
cycle on and off with the elements
during the heating period.
Be sure the Selector is turned to OFF
and the Temperature Control is turned
fully counterclockwise or to OFF when
the oven is not in use.

Baking In The Oven
Single/upper oven:
1. Arrange the oven racks in the
desired positions.
2. Turn the Selector to BAKE.
3. Set the Temperature Control to the
recommended temperature. See the
“Baking chart” on page 12.
4. Place the food in the oven after the
Oven Cycle Light goes out, or
when the recipe specifies.
Be sure to tur the Selector to OFF
and the Temperature Control! fully
counterclockwise when cooking has
been completed.
Lower oven (for double ovens):
1. Arrange the oven racks in the
desired positions.
2. Set the Temperature Control to the
recommended temperature. See the
“Baking chart” on page 12.
3. Place the food in the oven after the
Oven Cycle Light goes out, or
when the recipe specifies.
Be sure to turn the Temperature
Control to OFF when cooking has
been completed. The oven will remain
ON if left at any other setting.
—— a
Uc ba |
—
Rack positions:
There are two racks for each oven.
One rack is straight and the other is
offset. The offset rack permits
intermediate positions for the
placement of food within the oven.
Your KitchenAid oven has four rack
positions. Rack position 4 is the highest
position, or farthest from the bottom
of the oven. Rack position 1 is the
lowest position, or closest to the
bottom of the oven. Be sure to arrange
the oven rack(s) before putting foods
into the oven or tuming the oven on.
To remove oven racks:
1. Pull rack out until bar on back of
rack touches first stop.
2. Lift front of rack up until rear
position of rack slides out between
the two front stops.

Baking tips:
® Set the oven controls and, if
necessary, preheat the oven until the
Oven Cycle Light goes out before
placing pans in the oven. Avoid
opening the oven during baking.
Heat is lost and could cause poor
baking results.
@ Use the Minute Timer to time
cooking functions. (See page 12 for
recommended baking times.)
e Wait until the shortest recommended
baking time is over before checking
food.
¢ When baking with two sheets of
cookies at the same time, each sheet
should be removed when the desired
degree of doneness is reached,
which may be at separate times.
Pan placement:
© If possible, use only one rack during
baking if the pan covers most of
the rack, such as a large cookie sheet.
¢ Stagger pans in opposite directions
when two racks and several pans are
used. No pan should be directly
above another.
@ Allow 1'% to 2 inches of air space
around all sides of each pan for even
air circulation.
© When using a large roasting pan or
cookie sheet, turn the pan so that
the long side is parallel to the oven
door for the best heat distribution
and air flow.
Bakeware tips:
© Use the recommended pan size given
in recipes to insure good results. Old
or darkened pans are not desirable.
@ Tin coated, stainless steel, warped or
dented pans do not heat evenly
and will cause uneven baking.
© Bake cakes, cookies, quick breads
and muffins in shiny pans for a
tender, golden crust.
@ Reduce oven temperature by 25°F
when using glass pans, except when
baking pies or yeast breads.
¢ Cookies, biscuits and cream puffs
bake best on medium weight
aluminum sheets with no sides or
very low sides.
Using aluminum foil correctly
in the oven:
Use aluminum foil to catch spillovers
from pies or casseroles.
Place the foil on the oven rack
below the rack with the food. The
foil should have the edges turned
up and be about 1 inch (3 cm}
larger all around than the dish
holding the food.
© Do not cover the entire rack with
aluminum foil. it will reduce air
circulation and cause poor cooking
results.
Electrical Shock Or
Fire Hazard
© Do not allow foil to touch the §
heating elements because it |
will damage them and could
result in electrical shock or
fire hazard.
© Do not line Self-Clean oven
bottoms or entire oven rack
with foil. Poor baking will
result. Damage to the oven
finish will occur if left in oven
during Self-Clean cycie.

Baking chart:
OVEN APPROXIMATE
FOOD TEMPERATURE COOKING TIME
Breads, yeast (Min.)
© loaf 375°F 30-40
@ rolls, pan 400°F 12-15
Breads, quick
© biscuits 450°F 10-15
© muffins 400°F 20—25
® popovers 450°F 20—25
© corn bread 425°F 25 —30
® nut bread 350°F 60—75
¢ gingerbread 350°F 25 — 30
Cakes
© angel food 375°F 30-40
@ layer cake 350 — 375°F 20 — 30
® loaf cake 350°F 35-45
® sponge cake 350°F 35-45
® pound cake 350°F 35-45
© fruit cake 300°F 2-2'A hrs.
esheetcake BOOP 2585
Cookies
© drop 375°F 10-15
@ rolled and refrigerated 375°F 8-12
¢ chocolate 375°F 10-15
© fruit and molasses 375°F 10-15
® brownies 350°F 20 — 30
@ macaroons 350°F 12-15
Miscellaneous
© apples, baked 375°F 50 — 60
® beans, baked 300°F 5—6hrs.
® custard, cup 325°F 35-40
® potatoes, baked 400°F 75
® pudding
bread 350°F 45 — 60
cottage 375°F 30 — 40
rice 325°F 40 — 60
¢ scalloped dishes 350°F 60—90
¢ souffle 350°F 50 — 60
Pastries
® cream puffs 400°F 35-40
© custard and pumpkin pie 350°F 30-40
© pastry shell 450°F 10-12
® two crust fruit pie
cooked filling 400°F 25 — 30
uncooked filling 400°F 40 — 50
® meringue topping 350°F 10—15

High altitude baking:
When baking at high altitudes, recipes
and baking times vary. For accurate
information, write the Extension
Service of your state college or
university or Extension Service,
Colorado State University, Fort Collins,
Colorado, 80523. There may be a
cost for the bulletins. Be sure to specify
the type of information you want (i.e.,
cakes, cookies, breads, etc.).
Common baking problems:
The following information will help if
you are having baking probiems.
Cakes burn on the sides when:
@ There were too many pans or the
pans were too large for the oven.
@ The oven was too hot.
Cakes crack on the top when:
© The batter was too thick.
© The pan was not the correct size.
¢ The pan was not centered in
the oven.
Cakes rise higher on one side
when:
e The batter was spread unevenly in
the pan.
e The pans were set too close to the
sides of the oven.
@ The oven was not level.
© The pans were warped.
Cookies and biscuits brown more
on one side than the other when:
e The pan was set too close to one
side of the oven.
® The oven door was not closed
properly.
Cookies and biscuits are too brown
on top when:
e The pan was set too high in the
oven.
© The Selector was left on BROIL
during baking.
e Aluminum foil was used. The foil may
have distributed the heat unevenly
in the oven.
© The pan’s sides were too deep.
e The pan was too wide or too long
for the oven.
@ The oven rack was overcrowded. See
“Pan placement” on page 11.
Pies burn around the edges when:
@ The oven was too hot.
© There were too many pans or the
pans were too large for the oven.
@ The pans were too dark.
Pies are too light in color on the
top when:
@ The oven was not hot enough.
@ The oven was too full, cutting off
even heat distribution.

Roasting In The Oven
Roasting is a dry heat cooking method.
It is recommended for poultry and tender
cuts of beef, lamb, pork and veal.
Single/upper oven:
1. Arrange the oven racks in the
desired positions and place the
food in the oven.
2. Turn the Selector to BAKE.
3. Set the Temperature Control to the
recommended temperature. See the
“Roasting chart” on page 15.
Be sure the Selector is turned to OFF
and the Temperature Control is turned
fully counterclockwise when cooking
has been completed.
Lower oven (for double ovens):
1. Arrange the oven racks in the
desired positions and place the
food in the oven.
2. Set the Temperature Control to the
recommended temperature. See the
“Roasting chart” on page 15.
Be sure to turn the Temperature
Control to OFF when cooking has
been completed. The oven will remain
ON if left at any other setting.
Roasting tips:
© Roast meats fat side up in a shallow
pan using a roasting rack.
e Use a roasting pan that fits the size
of the food to be roasted. Meat juices
may overflow the sides of a pan that
is too small. Too large of a pan will
result in increased oven spatter.
e Spatter can be reduced by lining the
bottom of the roasting pan with
lightly crushed aluminum foil.
>
b
@A foil tent will slow down surface
browning for long-term roasting, as
when roasting a turkey. Place tent-
shaped foil loosely over meat to
allow for air circulation. Do not seal
foil or meat will be steamed.
e Use an accurate meat thermometer
to determine when meat has reached
desired degree of doneness. Insert
the thermometer into the center of
the thickest portion of the meat or
inner thigh or breast of poultry. For
an accurate reading, the tip of the
thermometer should not touch fat,
bone or gristle.
e After reading the thermometer once,
push it further into the meat '/ inch
or more and read again. If the
temperature drops, return the meat
to the oven for more cooking.
© Remove roasted meats from the oven
when the thermometer registers 5°F
to 10°F lower than the desired
doneness. The meat will continue to
cook after removal from the oven.
© Roasts will be easier to carve if
allowed to stand 10 to 15 minutes
after removal from the oven.

Roasting chart:
Roast at oven temperature of 325°F.** Preheat not needed.
MEAT
Beef
@ rolled rib
rare
medium
well done
@ standing rib
rare
medium
well done
® rump roast
medium
well done
Lamb
¢ leg, half
Pork
@ loin
@ shoulder
© ham, fully cooked
Poultry
@ chicken**
© duck
® goose
turkey, unstuffed
Veal
@ join
@ shoulder
*The muscles may not be large enough to use a thermometer.
**For chicken, set the oven temperature to 375°F.
WEIGHT
4—6 lbs.
6—7 Ibs.
4-6 lbs.
3 — 4 Ibs.
6—7 Ibs.
4—5 Ibs.
4—5 Ibs.
3-5 Ibs.
8— 10 Ibs.
3 —4 Ibs.
5-7 Ibs.
10 — 12 Ibs.
6— 10 Ibs.
10 — 16 Ibs.
18 —25 Ibs.
3-4 Ibs.
5—6 lbs.
PER POUND
30
35
45
25
30
40
25
30
35
30
35
40
18
15
30
30
25
25
20
18
35
45
140°F
150°F
170°F
140°F
150°F
1 70°F
150°F
170°F
180°F
180°F
170°F
185°F
130°F
130°F
185°F*
185°F*
*
180°F
180°F
170°F
1 70°F
APPROXIMATE APPROXIMATE MINUTES MEAT THERMOMETER
TEMPERATURE

Automatic Time Baking/
Roasting
{Single/Upper Oven)
Using the TIME BAKE setting allows
you to turn the single/upper oven on
and off automatically. The starting time
can be set for now or later in the day.
On double oven models, only the
upper oven can be set to Automatic
Time Bake.
1. Arrange oven racks in desired
positions and place food in the
oven.
2. Turn the Selector to TIME BAKE
and set the Temperature Control to
the desired temperature.
3. Check to see that the electronic
clock is set to the correct time of
day. If not, reset to the correct
time following the instructions on
page 8.
4. Set the start time. Touch the START
button and hold down for 2
seconds. “START TIME” will appear
in the Display Window and a
short tone will sound.
5. To start cooking now, touch the
START button again to lock in the
start time and go to the next step.
To start cooking later, turn the TIME
knob until the desired start time
appears in the Display Window,
then touch the START button again
to lock in the start time.
OR Ome
¢
Start ~ Time 7 Stop/Cancel
6. Set the stop time. After the start
time is set, “STOP TIME” will
appear in the Display Window and
a short tone will sound. Turn the
TIME button until the desired stop
time appears in the Display
Window. Touch the START button
again to lock in the stop time and
begin the program.
7. “AUTO” will appear continuously
in the Display Window if the
Automatic Time Bake cycle has
been programmed to start now.
“AUTO” will flash in the Display
Window if the Automatic Time
Bake cycle has been programmed
to start later. “AUTO” will change
from flashing to continuous
when the programmed start time
is reached.

To avoid sickness and food
waste when using Automatic
Time Bake:
¢ Do not use foods that will
spoil while waiting for
cooking to start, such as
dishes with milk or eggs,
cream soups, and cooked
meats or fish. Any food that
has to wait for cooking to
start should be very cold or
frozen before it is put in the
oven. MOST UNFROZEN
FOODS SHOULD NEVER
STAND MORE THAN TWO
HOURS BEFORE COOKING
STARTS.
e Do not use foods containing
baking powder or yeast
when using delay start. They
will not rise properly.
¢ Do not allow food to remain
in oven for more than two
hours after end of cooking
cycle.
What happens during the time
bake selection?
@ The oven will come on at the time
selected and maintain the
temperature set on the Temperature
Control until the selected stop time.
@ At the end of the cooking period, the
oven will shut off. A tone will sound
for three seconds, followed by an
intermittent tone until the STOP/
CANCEL button is touched or a total
of 15 minutes have elapsed. Foods
should be removed from the oven
when the cooking time has ended, or
they will tend to overcook.
To review a program:
Press and hold the START button for
the start time or the STOP/CANCEL
button for the stop time for two
seconds. The start or stop time will
appear in the Display Window for
seven seconds.
If you wish to change the start or
stop time after a cooking program has
been entered, press and hold the
START button for the start time or
STOP/CANCEL button for the stop
time for three seconds. Turn the TIME
knob to the new desired time, then
touch the START button to lock in the
new time.
To cancel automatic time bake:
If you wish to cancel Automatic Time
Bake while in progress, touch the
STOP/CANCEL button twice. A tone
will sound each time and the clock will
return to the present time of day. The
oven will automatically turn itself off. If
you wish to continue cooking in the
oven, the Selector must be manually
reset to BAKE.
Broiling In The Oven
Broiling is a quick-cook method that
will produce foods that are brown on
the outside and moist and juicy on
the inside.
Single/upper oven:
1. Arrange the oven racks in the
desired positions. See “Broiling
chart” on page 18.
2. Place food on grid on broiler pan
and place in center of the oven
rack. Turn the pan so that the long
Side is parallel to the oven door
for the best heat distribution and
air flow.
3. Turn the Selector to BROIL Do not
preheat the broiler.
4. Set the Temperature Control to the
recommended temperature. See
“Broiling chart” on page 18.
5. Position the oven door at the broil
stop position.
Be sure to turn the Selector to OFF
and the Temperature Control fully
counterclockwise when broiling has
been completed.

Lower oven (for double ovens):
1. Arrange the oven racks in the
desired positions. See “Broiling
chart” on page 18.
2. Place food on grid on broiler pan
and place in center of the oven
rack.
3. Set the Temperature Control to
BROIL (550°F).
4. Position the oven door at the broil
stop position.
5. Door can remain closed during
broiling, however results may differ.
Be sure to turn the Temperature
Control to OFF when broiling has
been completed.
Broiling tips:
© Always start broiling with a cold
broiler pan for even results.
¢ To retain more natural juice, do not
pierce meat with fork.
© Trim the outer layer of fat from steaks
and chops.
© Slit fatty edges to prevent meat from
curling during broiling.
Broiling chart:
¢ Brush food with butter, sauce or
seasoning, if desired, several times
during broiling.
© Grease the broiler pan grid when
broiling fish to prevent sticking.
IMPORTANT: To prevent accidental
locking, the upper/single oven Oven
Lock Lever should always be unlocked
(positioned to the far left) except when
the Selector and Temperature Control
are in the CLEAN mode. If accidental
locking occurs, turn oven off. Allow
oven temperature to decrease so Lock
Lever can be moved. Do not force Lock
Lever. Wait until it moves easily.
Fire Hazard
Covering the broiler grid with
foil is not recommended.
Poor drainage of grease may
result in a fire. If foil is used, cut
Slits in foil to correspond with
all openings in broiler grid.
Grease can then drain away
and cool in pan.
The recommended rack position is numbered lowest (1} to highest (4)
FLAT TEMPERATURE APPROXIMATE
RACK CONTROL SETTING TOTAL TIME
FOOD POSITION (SINGLE/UPPER OVEN) (MINUTES)
Steak, 1” thick 3
® rare BROIL 8-10
@ medium BROIL 10-12
® well done BROIL 12-15
Steak, 112” thick 3
® rare BROIL 10—12
medium BROIL 12-15
e@ well done BROIL 15-17
Hamburger patties 4 BROIL 6-10
Lamb chops, 1” thick 3 400°F 20 — 30
Ham slice, 1” thick 3 BROIL 20—25
Bacon 3 400°F 5-7
Frankfurters 3 400°F 10-12
Chicken pieces lor2 400°F 40 — 50
Fish 2 350°F 20—25
Calves liver 3 350°F 8-10
Tomato halves 3 BROIL 8-10
1g Orange or grapefruit halves 2 BROIL 8-15

Care and Cleaning
Several finishes have been used on this
oven. To prevent damage to these
finishes, follow the suggested cleaning
method(s) for that finish.
IMPORTANT: Some finishes can be
damaged from harsh and abrasive
cleaning agents.
Burn Or
Electrical Shock Hazard
Make sure ali controls are OFF
and the oven is COOL before
cleaning. Failure to do so
can result in burns or electrical
shock.
Control Knobs
Pull the control knobs straight off.
Wash with detergent and hot water,
then rinse well. Dry completely and
replace by pushing them firmly
into place.
IMPORTANT: Make sure all the
control knobs either point to the OFF
position, or are turned fully
counterclockwise.
Glass Surfaces
Clean surface with detergent and hot
water. Rinse and dry well. Use mild
glass cleaner to remove fingermarks.
Porcelain Surfaces
Clean surface with detergent and hot
water. Rinse and dry with soft cloth.
Chrome Surfaces And Trim
Clean with soap and hot water. Rinse
and dry well. Use mild glass cleaner to
remove fingermarks. For stubborn
spots, clean with an ammonia solution
of 1 cup ammonia to 2 gallons of
water.
Broiler Pan
Clean with detergent and hot water.
For stubbom spots, use a soap-filled
steel wool pad with plenty of water.
Rinse well.
Oven Racks
Clean with detergent and hot water.
For stubborn spots, soak in ammonia
solution of | cup ammonia to 2 gallons
of water.
Lower Oven Interior
(Double Oven)
Clean with detergent and hot water.
Rinse well with clear water and dry
with a soft towel. To remove heavy soil
use commercial oven cleaner or
scouring pad.
Self-Clean Oven Cycle
(Single/Upper Oven)
The Self-Clean cycle is designed to
eliminate the need for scrubbing and
scouring soil baked onto the oven
interior. Food spatters on the oven
wall become harder to remove each
time the oven is heated, but because
the Self-Clean cycle heats these soils to
a higher temperature (850°F — 900°F},
the soil is burned off.
Your KitchenAid oven offers a
variable time Self-Clean cycle to give
you excellent flexibility when self-
cleaning your oven. The length
of cleaning time can be set to meet
your cleaning needs. A 21/2 hour Self-
Clean cycle is usually ample to clean a
moderately soiled oven. A 4 hour
Self-Clean cycle is suggested for an
oven with heavy soil build-up. The
Self-Clean cycle can also be delayed to
a more convenient time if desired.
continued on next page
19

Do not
clean
gasket
Clean
frame
Do not
clean
center
area
je : oe
Clean | Ea ————————
[erencvavavnececeenercvc ne venveneeucnen att tet)
door —" . —
Before starting a
self-clean cycle:
1. Turn oven light off on the control
panel before using the Self-Clean
cycle to extend oven light bulb life.
2. Remove all items and the oven
racks from the oven. It is
recommended that the oven racks
be removed as they will discolor
and darken during the Self-Clean
cycle. If the oven racks remained in
the oven during the Self-Clean
cycle, wipe the sides with
vegetable oil after cleaning so they
will slide more easily. Broiler pan,
broiler grid or cooking utensils
should not be cleaned in the oven.
Heavy grease build-up on these
items will produce smoke which
can be discharged into the kitchen.
3. Wipe up large spillovers in the oven
cavity with a damp cloth. The
bottom element is hinged for easier
cleaning of the cavity floor. Never
use chemical oven cleaners inside a
self-cleaning oven or on raised
portion of the door.
IMPORTANT: The bottom element
must be in the down position before
beginning the Self-Clean cycle.
The smoke eliminator will handle
the normal flow of odors during the
Self-Clean cycle. However, minor
smoke may be noticed when soil build-
up is heavy.
20
IMPORTANT: Some smoke may occur
during the very first cleaning cycle due
to burn-off of binders in oven
insulation.
4. Wipe soil from oven frame area
outside of gasket, and inside the
oven door. Wash with detergent
and hot water. (The center area of
the door does not need to be hand
cleaned. Do not clean, move or
bend gasket. Poor cleaning
and baking may result.) Rinse well
with mixture of vinegar and water
and wipe dry. A non-scratch
scouring pad may be used on
heavily soiled areas. W/ash surfaces
frequently to minimize overall
cleaning as these areas are not
cleaned during the Self-Clean cycle.
IMPORTANT: The lower oven will
not operate while the upper oven is
being cleaned.
Personal Injury And
Product Damage Hazard
© Do not touch the oven during
the Self-Cleaning cycle. It
could burn you.
e Do not use commercial oven
cleaners in your oven.
Cleaners may produce
hazardous fumes or damage
the porcelain finish.
© Do not force the Lock Lever,
you could bend or break it.
The lever is designed to stay
locked until the oven is
cool enough to safely open.
Wait until It moves freely.
¢ Do not use foil or other liners
in the oven. During the Seif-
Cleaning cycle foil can burn or
melt and damage the oven
surface.
e Do not block the vent during
the Self-Cleaning cycle. Air
must move freely for best
cleaning results.