KitchenAid KEBS277W User manual

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Single and Double Self-Cleaning Ovens
Models KEBS277W and KEBS177W
USE and CARE GUIDE

Tableof Contents
Page
Important Safety Instructions .............. 3-4
You Are Responsible For ..................... 4
Ownership Registration ..................... 5
Built-In Oven Features ..................... 6-7
Using The Oven ........................... 8-22
Electronic Clock Operation ............... 8
Single/Upper Oven Controls ............. 9
Lower Oven Controls .................... 10
Preheating The Oven ..................... 11
Baking, Convection Baking
Or Convection Cooking ............... 11
Roasting And Convection Roasting ...... 14
Temperature Probe ........................ 17
Broiling And Convection Broiling ......... 18
Automatic Time Cooking ................. 20
Dehydrating .............................. 22
Defrosting ................................ 22
Care And Cleaning ....................... 23-29
Control Knobs ............................ 23
Glass Surfaces............................. 23
Porcelain Surfaces ......................... 23
Chrome SurfacesAnd Trim ............... 23
Broiler Pan ................................ 23
Oven Racks ............................... 23
Temperature Probe ........................ 23
Self-Clean Oven Cycle .................... 23
Adjusting The Temperature Control ...... 27
Oven Ughts - Operation/Replacement .. 28
Removing And Replacing
An Oven Door ......................... 29
Optional Oven Door Fronts ............. 29
For Service Or Assistance ................... 30
KitchenAid Warranty ............... Back Cover
Your purchase of a KitchenAid
ThermaI-ConvectionTM Oven allows
you to expand your present methods
of cooking and at the same time
experience a new and exciting way of
increasing the quality of food
prepared. The convection oven is a
thermal oven with a fan that circulates
heated air over food causing the food
to cook faster and become evenly
browned. This circulating air allows
you to reduce the oven temperature
and baking times. Also, larger
quantities of food can be baked
at one time, thus saving time and
energy. The oven gives you the
added convenience of defrosting
and dehydrating foods, too.
© 1989 KitchenAid, Inc.

Important Safety Instructions
1. Read all instructions before using the oven.
2. 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.
3. Do not use the oven for warming or heating the room. Persons could
be burned or injured, or afire could start.
4. 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.
5. 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.
6. 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.
7. Do not store flammable materials in or near the oven. They could
explode or burn.
8. Do not use water on grease fires. Never pick up aflaming 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, amultipurpose dry chemical or foam-type
extinguisher.
9. 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.
10. Use care when opening oven door. Let hot air or steam escape before
removing or replacing food.
11. Do not heat unopened containers. They could explode. The hot
contents could cause burns and container particles could cause injury.
12. Keep oven vents unobstructed.
13. 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.
14. 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.
15. 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
3

16,
17.
18.
Before self-cleaning the oven, remove broiler pan, broiler grid, oven
racks and other utensils. Do not use your oven to clean miscellaneous
parts.
Do not store things children might want above the oven. Children
could be burned or injured while climbing on it.
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 -
YouAre ResponsibleFor
• Installing the oven where it isprotected from the elements, and in a wall or cabinet
strong enough to support itsweight. (Seethe Installation Instructions.)
• Making sure the oven isnot used by anyone unable to operate it properly.
• Properly maintaining the oven.
• Using the oven only forjobs 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
Builder's or Dealer's Name
Address
Phone
*Model and serial numbers are located on the lower left side of the door opening on the single/upper oven.

Built-ln Oven Features
Oven vent Oven lock Control
latch panel
Instruction
plate
Temperature
probejack
Oven rack
guides
Serial
number
plate
Bake
element
Window
Door
Door
handle
I
Lock lever
cover panel
III
I
Broiler
element
Convection
element
Gasket
Self-clean
oven
__,lo1
°lllllllllllllllllllll IIIIIlllllllllllll
ill
Self-clean
lower
oven
(double
oven only I
6

Double Oven Control Panel
Electronic Auto time/ Upper oven
clock manual switch cycle light
Start Stop JUpper oven I
button button selector
Lower oven Meat thermometer
cycle light control
i
Lower ILower oven Oven
oven Itemperature light
selector control switch
Time
knob
Econo/maxi
broil knob
Upper oven
lock Indicator
light
Upper oven
clean indicator
light
Upper oven Lower oven
temperature lock indicator
control light
Lower oven
clean indicator
light
Single Oven Control Panel
Electronic
clock
Start Stop
button button
Auto time/
manual switch Oven cycle light
Selector Temperature control
Meat
thermometer
control
Time
knob Econo/maxi broil knob Lock indicator
light
Clean indicator
light
Oven light
switch

Using the Oven
Electronic Clock Operation
The electronic clock controls all timed
operations for both the single/upper
oven and lower oven. It consists of the
Display Window, STARTbutton, 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. Pressthe STARTbutton to begin
clock operation.
To usethe 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 isonly an audible
reminder and will not turn the oven
ON or OFF.
I. Touse, turn the TIME knob to the
right. The Display Window will
immediately change to "":05""and
"'TIMER" will be displayed.
2. Continue turning until the desired
time isdisplayed (in minutes and
seconds) in the Display Window.
3. To start the Minute Timer,press the
STARTbutton.
The Display Window will continue to
show "TIMER" and the selected
time will begin counting down. At the
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
From 2 minutes to 10 minutes
From 10 minutes to 20 minutes
From 20 minutes to 99 minutes
5second
increments
I 0 second
increments
30 second
increments
1minute
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 Self-
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 isa thermal-
convection oven. The four heating
elements (one on bottom, one at rear
and two on top) and a circulation
fan are used in various combinations
to bake, convection bake, convection
cook, broil, convection broil, dehydrate
(page 22) and defrost (page 22). It has
two controls - a Selector and a
Temperature Control. Both must be set
for the oven to work.
BROIL - The top element(s), as set by
the Econo/Maxi Broil Knob, operate at
full power whenever heating. Use
this setting for broiling.
The Temperature Control can be set
at any temperature from WARM
(I 50°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.
The selector has seven settings:
Each of the following diagrams shows
only those heating elements involved
in that setting.
/
CONVECTION BROIL - The top
element(s), as set by the Econo/Maxi
Broil Knob, operate at full power
whenever heating. Air in the oven
cavity is circulated by the fan for even
heating with the same results asa
rotisserie. Use this setting for broiling
thick cuts of meat.
CONVECTION COOK - The rear
element operates at full power
whenever heating. Air in the oven
cavity iscirculated by the fan for even
heating. Use this setting for foods
which require gentle cooking such as
pastries and souffles, and for baking
yeast breads, quick breads and cakes.
This setting is also recommended
when baking large quantities of baked
goods at one time.
CLEAN - Use this setting for self-
cleaning only.
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.
continued on next page

CONVECTIONBAKE- Thebottom
elementandoutertopelement
operateatfullpowerandglowred
wheneverheating.Airintheoven
cavityiscirculatedbythefanforeven
heatingandfastercooking.Usethis
settingforbakingandroasting.
OFF-Usethissettingtoturnthe
ovenoff.
Econo/maxi broil knob:
ECONO BROIL-Use to broil small
amounts of food. For instance, two
hamburgers, four hot dogs or four
strips of bacon. Heat will come from
the inner top element.
MAXI BROIL - Use to broil large
amounts of food. For instance, three or
more hamburgers, five or more hot
dogs, or five or more strips of bacon.
Heat will come from both top
elements.
Auto time/manual switch:
AUTO TIME - Use with clock for
automatic cooking.
MANUAL - Switch must be in the
MANUAL position before oven will
operate. Cooking starts immediately
and stops when Selectoristurned to
OFE
I0
Lower Oven Controls
(For Double Ovens)
The lower oven isa thermal oven
which can be used for broiling, baking
and roasting.It has two controls- a
Selectorand a Temperature Control.
Both must be set for the oven to work.
Temperature control:
The Temperature Control can be set at
any temperature from WARM (150°F)
to BROIL(550°F),or on CLEAN.
SettingsWARM to 225°F are
suggested for warming and holding
foods. Besure the Temperature
Control is turned fullycounter-
clockwisewhen the oven isnot in use.
The selector has five settings:
BROIL-The top elements operate at
fullpower whenever heating. Use this
setting for broiling.
CLEAN -Use this settingfor self-
cleaningonly
TIME BAKE- The bottom element and
outer top element operate at full
power and glow red whenever
heating. Use this setting for Automatic
Time Cooking.
BAKE- The bottom element and outer
top element operate at fullpower and
glow red whenever heating. Use this
setting for baking, roastingand
casseroles.
OFF -Use this setting to turn the
oven off.
The Selector and Temperature
Control for the lower oven operate
exactly as for the upper oven.

IMPORTANT: The lower oven will not
operate while the upper oven is being
cleaned, and the upper oven will not
operate while the lower oven isbeing
cleaned. If an attempt ismade to clean
both ovens at the same time, neither
will operate.
Preheating The Oven
For best results, preheat the oven until
the Oven Cycle Light goes out when
baking, convection baking and
convection cooking, unless the recipe
states otherwise. Set the Selector to
BAKE,CONVECTION BAKE or
CONVECTION COOK and the
Temperature Control to the desired
temperature.
Exercisecare in turning the
Temperature Control soyou do not go
past the desired set point. Ifyou
accidentally go past the desired
setting, turn the dial fully
counterclockwise 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.
Besure the Selector isturned to
OFF and the Temperature Control is
turned fully counterclockwise
when the oven is not in use.
Baking
(Single/Upper or Lower Oven),
Convection Baking
(Single/Upper Oven)
Or Convection Cooking
(Single/Upper Oven)
1. Arrange the oven racks in the
desired positions.
2. Turn the Selector to BAKE,
CONVECTION BAKE or
CONVECTION COOK.
3. Setthe Temperature Control to the
recommended temperature. See
"Baking chart" on page 13.
4. Placethe food in the oven after the
Oven Cycle Light goes out, or
when the recipe specifies.
Be sure to turn the Selector to OFF
and the Temperature Control fully
counterclockwise when cooking has
been corn_leted.
No. 3 --
No. |II1: '
Ir IIIIIIIIIIIIIIIIIIIII IIIIII Iflllllllllllll° I 1
Rack positions:
There are three racks for the single
oven. Two racks are straight and the
third is offset. The offset rack allows all
three racks, when used together, to be
an equal distance apart.
There are two racks provided in
each oven with the double oven. One
straight and one offset.
YourKitchenAJd oven has four rack
positions. Rack position 4 is the highest
position, or farthest from the bottom
of the oven. Rack position 1is 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 turning the oven on.
continued on next page
11

Whenthreeracksareusedinone
oven,placeonestraightrackin
position4,thehighestpositionorthe
farthestfromthebottom;theother
straightrackinposition1,theclosest
tothebottomoftheoven;andthe
offsetrackinposition2.
Toremove 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:
•Setthe 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 islost and could cause poor
baking results.
• Use the Minute Timer to time
cooking functions. (Seepage 13for
recommended baking times.)
•Wait until the shortest recommended
baking time isover before checking
food.
• When baking with multiple 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.
Convection baking and cooking
tips:
• Reduce recommendedrecipeoven
temperature by 25°F.
• Reduce cookingtime by 5 to 10
minutes from the time stated in
conventional recipes.
• When baking three sheets of cookies
at one time, each sheet should be
removed when the desired degree of
doneness is reached.
• Stagger cake pans in opposite
directions on each rack when three
racks are used.
Pan placement:
• If possible, useonly one rack during
baking ifthe pan coversmost of
the rack,such as a large cookiesheet.
•Staggerpans in oppositedirections
when two racks and several pans are
used.No pan should be directly
above another.
• Allow 1I/2to 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 isparallel to the oven
door for the best heat distribution
and air flow.
Bakeware tips:
• Use the recommendedpan size given
in recipesto insure good results. Old
or darkened pans are not desirable.
• Tin coated, stainless steel, warped or
dented pans do not heat evenly
and will causeuneven baking.
•Bakecakes, 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 oryeast breads.
• Cookies, biscuits and creampuffs
bake best on medium weight
aluminum sheetswith no sides or
very low sides.
12

Using aluminum foil correctly in the
oven:
•Use aluminum foil to catch spillovers
from pies or casseroles.
• Placethe 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 cycle.
Baking, convection baking and convection cooking chart:
Selector set to BAKE,CONVECTION BAKE or CONVECTION COOK.
CONVECTION TIME THERMAL TIME
FOOD TEMP (MINUTES) TEMPERATURE (MINUTES)
Breads, yeast
•loaf 350°F 25 -30 375°F 30 - 35
• rolls, pan 400°F 12 - 15
Breads, quick
• biscuits 425°F 8 450°F I 0 -15
• muffins 375°F 18 400°F 15 - 20
• corn bread 375°F 15 400°F 25 - 30
Cakes
• angel food 350°F 30 375°F 25
• layer cake 350°F 25 375°F 20
• pound (loaf) 300°F 50 325°F 60
• sheet cake 300°F 15 325°F 20
Cookies
• drop 350°F 8 375°F 10 - 15
• rolled and 350°F I 0 375°F 10
refrigerated
• brownies 325°F 25 350°F 30
Pastries
• cream puffs 375°F 25 400°F 35
• pastry shell 425°F 8 450°F I 0 - 12
Miscellaneous
• custard, cup 300°F 30 325°F 35 -40
• potatoes 375°F 65 400°F 75
• souffle 300°F 35 325°F 40
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 13
(i.e.,cakes, cookies, breads, etc.).

Common baking problems:
The following informationwill help if
you are having baking problems.
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 correctsize.
• The pan was not centered in the oven.
• The oven temperature was too high.
Cakes rise higher on one side
when:
• The batter was spread unevenly in
the pan.
• The pans were set too closeto the
sides ofthe oven.
• The oven was not level.
• The pans were warped.
Cookies and biscuits brown more
on one side than the other when:
• The pan was set too close to one
side of the oven.
• The oven door was not closed
properly
Cookies and biscuitsare too brown
on top when:
• The pan was set too high in the oven.
• The Selectorwas left on BROIL
during baking.
• Aluminum foil was used.The foil may
have distributed the heat unevenly
in the oven.
• The pan's sides were too deep.
• The pan was too wide or too long
for the oven.
• The oven rack was overcrowded. See
"'Pan placement" on page 12
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.
Piesare too light in color on the
top when:
•The oven was not hot enough.
• The oven was too full, cutting off
even heat distribution.
14
Roasting
(Single/Upper or Lower Oven)
Convection Roasting
(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 or
CONVECTION BAKE.
3. Setthe Temperature Control to the
recommended temperature. See
"'Roasting chart" on page 15 and
"'Convection roasting chart" on
page 16.
Be sure the Selector isturned to OFF
and the Temperature Control isturned
fully counterclockwise when cooking
has been completed.
Roasting tips:
• Roast meats fat side up in ashallow
pan using a roasting rack.
• Use a roasting pan that fits the size
of the food to be roasted. Meat juices
may overflow the sides of a pan that
istoo small. Too large of a pan will
result in increased oven spatter.
• Spatter can be reduced by lining the
bottom of the roasting pan with
lightly crushed aluminum foil.
• For convection roasting, do not use
roasting pan with high sides, asit
cuts down the free flow of air
circulating around the food.
• A foil tent will slow down surface
browning for long-term roasting, as
when roasting a turkey Placetent-
shaped foil loosely over meat to
allow for air circulation. Do not seal
foil or meat will be steamed. Not
recommended for convection
roasting,
• Use an accurate meat thermometer
or temperature probe (seepage
17)to determine when meat has
reached desired degree of doneness.
Insert the thermometer or probe 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 or probe
should not touch fat, bone or gristle.

•After reading the thermometer once,
push it further into the meat 1/2inch
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°Flower 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:
Selector set to BAKE.
Roast at oven temperature of 325°F. ** Preheat not needed.
APPROXIMATE APPROXIMATE MINUTES
MEAT WEIGHT PER POUND MEAT THERMOMETER TEMPERATURE
Beef
• rolled rib 5 - 6 Ibs.
rare
medium
well done
• standing rib 6 - 7 Ibs.
rare
medium
well done
• rump roast 4 - 6 Ibs.
medium
well done
30
35
45
25
30
40
25
30
140°F
150°F
170°F
140°F
150°F
170°F
150°F
170°F
Lamb
• leg, half 3 - 4 Ibs.
6- 7 Ibs. 35 30 180°F 180°F
Pork
• loin 4 - 5 Ibs.
• shoulder 4 - 5 Ibs.
• ham, fully cooked 3 - 5 Ibs.
8 - 10 Ibs.
35
40
18
15
170°F
185°F
130°F
130°F
Poultry
• chicken**
• turkey, unstuffed
3 - 4 Ibs. 30 185°F*
6 - 7 Ibs. 30 185°F*
10- 16 Ibs. 20 180°F
18- 25 Ibs. 18 180°F
Veal
• loin 3 -4 Ibs. 35
• shoulder 5 - 6 Ibs. 45
*The muscles may not be large enough to use a thermometer.
**For chicken, set the oven temperature to 375°F.
170°F
170°F
15

Convection roasting chart:
Selectorset to CONVECTION BAKE.
Roast at oven temperature of 300°F.** Preheat not needed.
APPROXIMATE APPROXIMATE MINUTES MEAT THERMOMETER
WEIGHT PER POUND TEMPERATUREMEAT
Beef
• rolled rib 3 - 5 Ibs.
rare
medium
well done
• standing rib 6 - 7 Ibs.
rare
medium
well done
• rump roast 4 - 6 Ibs.
medium
well done
23 -25 140°F
25 150°F
30 170°F
20 140°F
23 -25 150°F
30 170°F
30 150°F
37 170°F
Lamb
• leg, half 4 - 5 Ibs.
Pork
• loin 4 -5 Ibs.
• shoulder 5 - 6 Ibs.
• ham, fully cooked 6 - 7 Ibs.
Poultry
• chicken** 3 - 4 Ibs.
• turkey, unstuffed 12 - 14 Ibs.
Veal
30 - 32 180°F
33 - 35 170°F
30 180°F
15 130°F
25 185°F*
15 180°F
• loin 3 - 4 Ibs. 20
• shoulder 5 - 6 Ibs. 30
*The muscles may not be large enough to use a thermometer.
**For chicken, set the oven temperature to 350°F.
170°F
170°F
16

Temperature Probe
(Single/Upper Oven)
The temperature probe isthe most
accurate guide to the degree of
doneness of meat. Use it when
roasting any type of meat or poultry.
1. Insert the Temperature Probe
into the center of the thickest
portion of meat or into the inner
thigh or breast of poultry, away
from fat or bone.
2. Placepan with meat on rack that
has been centered in the oven.
3. Open the Temperature Probe cover
located on the left side of the oven
wall. Insert plug into jack. (Keep the
top of the probe as far as possible
from the heat source.)
4. Close the oven door.
What happens during this
selection?
The oven will begin heating. The
heating elements will cycleon and off
to maintain proper temperature. The
rear convectionfan will comeon in
addition to the heating elements when
CONVECTION BAKE is selected. The
red hand of the Meat Thermometer
Guide will move up the scale to
indicate the current internal meat
temperature. When the red hand
reaches the white hand a continuous
beep will sound indicating that the
selected internal meat temperature has
been reached. The oven will continue
to heat and the beep will continue
to sound until the oven is turned off.
To turn off oven and warning
signal:
1. Turn the Selector to OFF and the
Temperature Control fully
counterclockwise.
2. Unplug the Temperature Probe
using an oven mitt or potholder.
.Setthe Selector to BAKE or
CONVECTION BAKE.
IMPORTANT: The Meat
Thermometer Guide will light up.
6. Setthe Meat Thermometer Control
to the desired setting. See
"'Roasting chart" or "convection
roasting chart" for internal
meat temperatures, pages 15 - 16.
7. Setthe Temperature Control to
the desired temperature.
Burn Hazard
Oven, probe and probe cover
will be hot. Usean oven mitt or
a potholder to remove the
probe. Failure to do so could
result in burns.
.
4.
Remove food from oven to prevent
overcooking.
Wipe probe with a soapy cloth and
dry thoroughly. Use a plastic
scouring pad to remove cooked-on
foods.
IMPORTANT: DO NOT immerse
Temperature Probe in water or other
liquid.
17

Broiling
(Single/Upper or Lower Oven)
Convection Broiling
(Single/Upper Oven)
I. Arrange the oven racks in the
desired positions, see "'Broiling
chart" on page 19.
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 or
CONVECTION BROIL. Do not
preheat the broiler.
4. Set the Temperature Control to the
recommended temperature, see
"Broiling chart" on page 19.
5. Turn the Maxi Broil/Econo Broil
Knob to desired setting.
6. Position the oven door at the broil
stop position. For CONVECTION
BROIL, close the door completely
Be sure to turn the Selector to OFF
and the Temperature Control fully
counterclockwise when broiling has
been completed.
Broiling tips:
•Always start broiling with a cold
broiler pan for even results.
• Toretain more natural juice, do not
pierce meat with fork.
• Trim the outer layer of fat from steaks
and chops.
• Slitfatty edges to prevent meat from
curling during broiling.
• 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 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,
18

Broiling chart:
Selector set to BROIL or CONVECTION BROIL.
The recommended rack position isnumbered lowest (1) to highest (4).
FLAT TEMPERATURE APPROXIMATE
RACK CONTROL TOTAL TIME
FOOD POSITION SETrlNG (MINUTES)
Steak, 1"thick 3
• rare BROIL 8 -10
• medium BROIL I0 -12
• well done BROIL 12 - 15
Steak, 1'/2" thick 3
•rare BROIL 10 -12
• medium BROIL 12 -15
• well done BROIL 15 -17
Hamburger patties, 1/2"thick 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 I0-12
Chicken pieces 2400°F 40 -50
Fish 2350°F 20 -25
Calves liver 3 350°F 8-10
Tomato halves 3 BROIL 8-I0
Orange or grapefruit halves 2BROIL 8-15
19

Automatic Time Cooking
Automatic time cooking allows you to
turn the oven on and off automatically.
The starting time can be set for now
or later in the day. On double oven
models, both the upper and lower
oven can be set for Automatic Time
Cooking at the same time. They will
have the same start and stop times.
The Temperature Controls may be
set at different temperatures.
Single/upper oven:
.
Lower oven - Turn the Selector
to TIME BAKE and set the
Temperature Control to the desired
temperature.
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.
May be automatically timed to bake,
roast, convection bake, convection
roast and convection cook. The
Selector for the upper oven will be set
at one of these settings and the Auto
Time switch set to AUTO TIME.
IMPORTANT: Single/upper oven
should not be automatically timed
when the Selector is set on BROIL.
Lower oven:
.
.
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.
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.
May be automatically timed to bake or
roast. The Selector will be set at TIME
BAKEand the Temperature Control
may be set at a different temperature
from the upper oven.
Instructions:
1. Arrange oven racks in desired
positions and place food in the oven.
2. Single/upper oven - Setthe
Selector at the desired cooking
position. Setthe Temperature
Control to the desired temperature
and turn the Auto Time switch to
AUTO TIME.
2O
.Setthe stop time. After the start
time is set, "STOP TIME" will
appear in the Display Window.
Turn the TIME knob 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