KitchenAid KEBS278D User manual

q, e and Care Guide
A Noteto You..................................................2
Oven Safety.....................................................3
Parts and Features.........................................5
Using Your Oven ............................................6
Usingthe electronicovencontrol ................6
Oven settings..............................................11
Setting the clock.........................................13
Using the timer ...........................................13
Baking or convection baking......................14
Convection baking tips ...............................15
Convection roasting....................................16
Convection roasting tips.............................17
Positioning racks and pans........................17
Bakeware choices......................................18
Using aluminum foil....................................19
Adjusting oven temperature.......................19
Using the temperature probe .....................20
Using Convect Full Meal............................22
Using EASY CONVECTTM Conversion.....24
Broiling........................................................26
Convection broiling.....................................27
"13medcooking ............................................29
Dehydrating................................................32
Proofing (raising) bread..............................33
The oven vent(s) ........................................34
Using the Self-Cleaning Cycle....................35
Beforeyoustart..........................................35
Beforesettingcontrols ...............................36
Settingthecontrols.....................................36
Forbestcleaningresults............................38
How thecycleworks..................................38
Caring for YourOven...................................39
CleaningChart............................................39
Removingthe ovendoor............................40
Usingand replacingthe ovenlights..........41
Troubleshooting ...........................................42
Requesting Assistance or Service ...........44
Warranty ........................................................48
In the U.S.A.for assistanceor service,
call the ConsumerAssistanceCenter:
1-800-422-1230
In Canada for assistanceor service,
see page 45.
Models:
4451952
KITCHENAIDEleclricBuilt-InOvens
KEBS278D KEBS207D KEBS277D KEBS247D
KEBS208D KEBS107D KEBS177D KEBS147D
www.kitchenaid.com

Note to You
'I
Tt_ll_,you forbuying a KITCHENAID_ apphance.
KitchenAid designs the best toolsforthe most importantroom inyour house. To
ensure thatyou enjoy many years oftrouble-freeoperation,we developed thisUse
and Care Guide.
Itcontainsvaluable informationconcerning how to operate and maintainyour new
appliance properlyand safely.Please read itcarefully.Also, please complete and
mailthe enclosed Product RegistrationCard.
Please record your model's information.
Whenever you call our Consumer
Assistance Center at 1-800-422-1230
(in Canada, 1-800-461-5681) or request
service for your appliance, you need to
know your complete model number and
serial number. You can find this information
on the model and serial number plate (see
diagram in the Parts and Features section
for plate location on the lower oven).
Please also record the purchase
information.
Model Number
Serial Number .
Purchase/
Installation Date
Builder/Dealer
Name
Address
Phone
NOTE: You must provide proof of purchase
or installation date for in-warranty service.
Keep this book ond the soles slip together in asafe place for future reference.
2

Oven Safety
Your safety and the safety of others is very important.
We have provided many important safety messages in this manual and on your
appliance. Always read and obey all safety messages.
This is the safety alert symbol.
This symbol alerts you to hazards that can kill or hurt you and others.
All safety messages will be preceded by the safety alert symbol and the
word "DANGER" or "WARNING." These words mean:
You wil__/Ibe killed or seriously injured
if you don't follow instructions.
You ca___n_nbe killed or seriously injured
if you don't follow instructions.
All safety messages will identify the hazard, tell you how to reduce the chance of injury,
and tell you what can happen if the instructions are not followed.
IMPORTANT SAFETY INSTRUCTIONS
WARNING: To reduce the risk of fire,
electrical shock, injury to persons, or
damage when using the oven, follow basic
precautions, including the following:
•Proper Installation - Be sure the oven is
properly installed and grounded by a
qualified technician.
•Never Use the Oven for Warming or
Heating the Room.
•Do Not Leave Children Alone - Children
should not be left alone or unattended
in area where oven is in use. They
should never be allowed to sit or stand
on any part of the oven.
•Wear Proper Apparel - Loose-fitting or
hanging garments should never be worn
while using the oven.
•User Servicing - Do not repair or
replace any part of the oven unless
specifically recommended in the
manual. All other servicing should be
referred to a qualified technician.
• Storage in Oven -Flammable materials
should not be stored in an oven.
• Do Not Use Water on Grease Fires -
Smother fire or flame or use 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 other bulky cloth.
• Use Care When Opening Door - Let hot
air or steam escape before removing or
replacing food.
• Do Not Heat Unopened Food Containers
- Build-up of pressure may cause
container to burst and result in injury.
• Keep Oven Vent Ducts Unobstructed.
SAVE THESE INSTRUCTIONS
continued on next page
3

ven Safety
IMPORTANT SAFETY INSTRUCTIONS
• Placement of Oven Racks - 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.
• DO NOT TOUCH HEATING ELE-
MENTS 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 - among
these surfaces are oven vent open-
ings and surfaces near these open-
ings, oven doors, and windows of
oven doors.
For self-cleaning ovens:
• Do Not Clean Door Gasket -The door
gasket is essential for a good seal. Care
should be taken not to rub, damage, or
move the gasket.
• 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.
•Clean Only Parts Listed in Manual.
•Before Self-Cleaning the Oven -
Remove broiler pan and other utensils.
SAVE THESE INSTRUCTIONS
4

Ports and Features
(Models KEBS208D and KEBS278D shown)
Electronic
oven control
(p. 6)
Oven vent
(above oven
door) (p. 34)
Duel broil
elements
(p. 11)
Oven light
(on left oven
wall) (p. 41)
Bah
(hidden under
oven cavity
floor)
(p. 11)
Lower oven
(double ovens'_'_-_
only) _'_,_...
Oven
oven light
switch
(on latch
assembly)
-Temperature
probe jack
(upper/single
oven only)
(p. 20)
Oven light
(on rightoven
wall) (p. 41)
Convection
fan and
element
(
(pp. 11, 12)
serial number
plate (on right
mounting rail)
5

.]sing YourOven
Using the electronic oven control
(double fhermaPconvection oven shown)
NOTE: Displays and command pads shown are for double upper ovens. In some cases,
lower oven and single oven displays and command pads may look different than those
shown.
Clock
Timed and delayed set/start Time of Start
Oven display cooking Number pad day/timer pad
(see below) (pp. 30, 31, 37) pads (p. 13) display (p. 7)
Oven selector pads Oven EASY Convect
(double ovens only) setting pads CONVEC'r TM full meal
(p. 7) (pp. 14, 15, conversion pad
16, 26, 27, pads (p. 22)
36) (p. 24-25)
Oven Timer Cancel/off
light pad pads pads
(p. 41) (pp. 13, 14) (p. 7)
Display/clock
•When you first plug in the oven, atone
will sound, the display will be fully lit for a
few seconds, and the display will show the
last time set and "PF" (power failure). If,
after you set the clock, the display again
shows "PP, your electricity was off for
awhile. Reset the clock. (See "Setting the
clock" section.)
•The display will show "Err" and three
short tones will sound if a time or
temperature is incorrectly entered.
To set your oven to cook in Celsius
instead of Fahrenheit:
PRESS and hold for 5 seconds
You will know you are in Celsius when "F"
disappears. To switch back to Fahrenheit,
press and hold BROIL again for 5 seconds.
("F" will reappear.)
If you need to convert temperatures from
Celsius to Fahrenheit or vice versa, you
can refer to this chart:
Temperature replacement values
38°C-100°F
60oc-140OF
66°C-150°F
77°C-170°F
93oc-200°F
121°C-250°F
135°C-275°F
149°C-300°F
163°C-325°F
177°C-350°F
191°C-375°F
204°C-400°F
218°C-425°F
232°C-450°F
246°C-475°F
260°C-500°F
6

Using Your Oven
Starting an operation
After programming afunction, you must
STA_ press START to start the
function. If you do not press
START within 5 seconds of
programming, "START?" will show on the
display as a reminder.
Canceling an operation
CANCEL/OFF will cancel any function,
(single
ovens)
OR
(double ovens)
except for the Clock and Timer
functions. When you press
CANCEL/OFF, the small
display will show the time of
day, or if Timer is also being
used, the time remaining.
NOTE: To cancel the timer
see "Using the Timer" section.
NOTE: You may hear a fan blowing in the
oven even after you press CANCEL!OFF.
This is the cooling fan. It will turn off when
the oven cools.
Changing audible signals
Audible signals tell you if a function is
entered correctly or not. They also tell you
when a cycle is completed.
To change pitch and loudness of key tone:
PRESS and hold for 5 seconds
Ashort tone will sound and "Snd" and "Hi" or
"Lo" will appear on the display. Repeat the
step above to change to the other setting.
To turn on and off all reminder tones
(single or double ovens):
PRESS end hold for 5 seconds
To turn on and off all tones (double
ovens)/to turn on and off key pad entry
tones (single ovens):
PRESS and hold for 5 seconds
STOP I
A short tone will sound and "Snd" and "On"
or "OFF" will appear on the display to tell
you the signals have been changed. Repeat
the step above to turn the signals back on.
Selecting an oven
(double ovens)
To choose the oven you want to use, press
UPPER OVEN/LOWER OVEN.
Finding out which oven is in use
(double ovens)
Press UPPER OVEN/LOWER OVEN. Upper
oven or lower oven information
will be displayed and the outer
oven cavity symbol for the oven
being programmed will flash.
To turn on and off end-of-cycle tones and
reminder tones (single or double ovens):
PRESS and hold for 5 seconds

Using Your Oven
Using the control lock
The control lock prevents unwanted use of
the oven by disabling the control panel
command pads.
NOTES:
•On double ovens, control lock is only
available when oven is not active or set.
On single ovens, control lock is available
when oven is active, but it is not available
only during the Self-Cleaning cycle or the
Sabbath mode.
•On single ovens, CANCEL/OFF will still
work during control lock, but you will need
to press it for 1 second.
•On both single and double ovens, the
control lock will not disable the Timer. On
double ovens, the light, timer, and clock
are still available during control lock.
•Set control lock when cleaning the control
panel to prevent oven from accidentally
turning on.
To lock the control panel:
Press and hold CONTROL LOCK (Number
Pad 3) for 5 seconds. Asingle
tone will sound and "CONTROL
LOCK F_- will appear on the
display.
To unlock the control panel:
Press and hold CONTROL LOCK (Number
Pad 3) for 5 seconds. A single
tone will sound after 5 seconds
and "CONTROL LOCK _" will
disappear from the display.
Prompt for start
If "START?" is lit, this means that START
has not been pressed. If you do not press
START, the programmed function will
automatically be canceled in 5 minutes.
Seffing your oven for the Sabbath
The Sabbath mode is an oven operation
designed for the special needs of Orthodox
Jews on the Sabbath or holy days. It is only
available to provide a continuous untimed
bake function or, if desired, a timed bake
function. (See below)
NOTE: The Sabbath mode must be set
before it can be activated and remains set
until canceled.
8
To SET the Sabbath mode:
1. Open the oven door.
2. Press CANCEL!OFF.
3. Press the Number Pads in the following
order: 7, 8, g, 6. You will hear tones
while pressing the Number Pads.
OUU©
4. Press START. =SAb ON" willappear in
the display.
NOTE: Turn the oven light on or off, as
_esired, by pressing OVEN
LIGHT. The oven light will stay
turned on or off, whichever you
chose, while in the Sabbath mode. Opening
the door will not switch the oven light
throughout the Sabbath mode.
To START a BAKE function:
1. Press BAKE.
2. Press the Number Pads to set the
desired temperature from 170°F to
500°F (77°C to 260°C).
3. Press START.
oPress and hold Number Pad 6 for
5 seconds. "SAb" will replace the
temperature in the display.

' sing Your Oven
To START a TIMED BAKE function:
Food Poisoning Hazard
Do not let food sit in oven more than
one hour before or after cooking.
Doing so can result in food poisoning
or sickness.
This allows you to start cooking immediately
and stop cooking automatically for a
predetermined length of time. The oven will
shut off at the end of the preset time.
1. Press BAKE.
2. Press the Number Pads to set the
desired temperature from 170°F to
500°F (77°C to 260°C).
3. Press COOK TIME.
4. Press the Number Pads to set the desired
cook time up to 9 hours 59 minutes.
5. Press START.
6. Press and hold Number Pad 6 for
5 seconds. "SAb" will replace the
temperature in the display.
To CHANGE the TEMPERATURE:
1. Press UPPER OVEN/LOWER OVEN
(double oven only),
2. Next select a temperature from the
following chart and press the corre-
sponding Number Pad for 2 seconds.
Each Number Pad is programmed for a
specific set temperature:
NUMBER PAD SET TEMPERATURE
1 170°F (77°C)
2 200°F (93°C)
3 250°F (121oc)
4 275°F (135°C)
5 300°F (149oC)
6 325°F (163°C)
7 350°F (177oc)
8 375°F (191°C)
9400°F (204°C)
0 450°F (232°C)
3. Press START.
NOTE: It may take the oven up to one half
hour to reach the desired temperature.
To end the Sabbath mode and turn
off oven:
• Press and hold Number Pad 6 for
5 seconds. (You only need
to do this step once for both
ovens.)
Oven functions during the Sabbath
mode:
• The oven temperature display will show
"SAb".
• No prompts, error messages, or
temperature changes will be displayed.
•No tones will sound.
•To prevent accidental keypad presses,
only the 1-9, START, UPPER OVEN, and
LOWER OVEN pads will work.
CANCEL/OFF will also work, but it must
be pressed 1 second longer.
•The Element Indicator light will light up
when the oven is heating and will go off
when the oven stops heating.
continued on next page
9

Using YourOven
• If you open the oven door when the
elements are off, the elements will not turn
on. Elements will not turn on immediately
after the door is closed. If you open the
oven door when the elements are on, the
elements will turn off after a delay. Again,
elements will not turn on immediately after
the door is closed.
• The preset temperature will remain the
same prior to entering the Sabbath mode
unless the preset temperature is changed.
The preset temperature takes 15 to 20
seconds to change after the keypad has
been pressed.
•After a new preset temperature is
entered, the oven setting will not change
until the previous preset temperature has
been reached.
•The cooling fan will remain on for the
duration of the Sabbath mode.
• If power failure occurs in bake or timed
bake during the Sabbath mode, the oven
will return to a default temperature setting
of 350°F (177°C) and reset to the bake
mode only.
To use both ovens in the Sabbath
mode:
•Both ovens must be in BAKE mode be-
fore going into the Sabbath mode. If only
one oven is on before entering the
Sabbath mode, then the other oven cannot
be turned on while in the Sabbath mode.
•The temperature displays of the active
ovens will show "Sab".
To CANCEL the Sabbath mode
(OPTIONAL):
Once the Sabbath mode is set, it is not
necessary to cancel it.
1. Open the oven door.
2. Press CANCEL/OFF.
3. Press the Number Pads in the following
order: 7, 8, 9, 6
0©0©
4. Press CANCEL!OFF. "SAb OFF" will
appear in the display.
If a power failure occurs during the
Sabbath mode:
The oven will automatically return to the
Sabbath mode at the desired temperature
when power returns.
10

Using Your Oven
i i
Oven settings
This chart tells you when to use each setting. It also explains which elements heat up for
each setting.
SE'R'ING DIAGRAM SE'R'ING INFORMATION
BAKE
Use this setting for
standard baking and
roasting.
BROIL (MAXl/ECONO)
Use this setting for
broiling regular-sized
and smaller cuts of
meat, poultry, and fish.
CONVECTION BAKE
Bake element
(not visible)
• The bottom element and both top
elements heat up.
•The elements will turn on and off to
maintain the oven temperature.
• Opening the door during Bake will
cause the broil elements to turn off
immediately and the bake element
to turn off after 2 minutes.
•Both top elements heat during
Maxi Broil. (Maximum browning
coverage.)
•Only the inner element heats up
during Econo Broil. (Browning
coverage in center only.)
•The elements will turn on and off to
maintain the oven temperature.
•Opening the door during Broil will cause
the broil elements to turn off immediately.
•For faster preheating, the bottom
Use this setting for deli-
cate foods and for bak-
ing broads and cakes.
Use also when baking
large quantities of food
element and both top elements heat up
until oven reaches desired temperature.
After preheat, only the rear element
heats up (in some models the bottom
element heats up also).
on more than one oven
rack. • For even heating, the fan at the back of
the oven circulates air in the oven cavity.
• The elements will turn on and off to
maintain the oven temperature.
•Opening the door during Convection
Bake will cause the broil elements,
convection fan, and rear element to turn
off immediately. The bake element will
turn off after 2 minutes.
continued on next page
11

fusing Your Oven
SE'I-rlNG DIAGRAM SETTING INFORMATION
CONVECTION BROIL
Use this setting for
broiling thick cuts
of meat.
•Both top elements heat up.
• For even heating, the fan at the back of
the oven circulates air in the oven cavity.
• The elements will turn on and off to
maintain the oven temperature.
• Opening the door during Convection
Broil will cause the broil elements and
convection fan to turn off immediately.
CONVECTION ROAST
Use this setting for
roasting and baking
on one rack.
Bake element
(not visible)
•The bottom element and both top
elements heat up.
•For even heating and faster cooking,
the fan at the back of the oven circulate=
air in the oven cavity.
• The elements will turn on and off to
maintain the oven temperature.
• Opening the door during Convection
Roast will cause the broil elements and
convection fan to turn off immediately.
The bake element will turn off after
2 minutes.
CLEAN
Use this setting for
self-cleaning only.
Bake element
(not visible)
• The bottom element and both top
elements heat up.
12

*?risingYour Oven l
Setting the clock
NOTES:
•These examples are for double upper
ovens only. Other ovens may look slightly
different.
•If a timed oven function is active or
programmed, you cannot change the clock.
If an untimed oven function is active or
programmed, you can change the clock,
however the start time will disappear.
1. Press CLOCK SET/START,
2. Set time.
PRESS
3. Start clock.
PRESS
If time has not been entered correctly,
three short tones will sound and "Err" will
be displayed. The display will show the
last valid time to appear on the display.
Repeat Steps 2 and 3 to re-enter the
time of day.
To disable the display clock:
You can clear the time of day from the dis-
play by pressing and holding CLOCK
SET/START for 5 seconds. Repeat to see
time of day on display again.
Using the timer
The Timer does not start or stop the oven. It
works like a regular kitchen timer. It can be
set in hours and minutes up to 99 hours, 59
minutes, or in minutes and seconds up to 99
minutes, 99 seconds.
NOTE: These examples are for double
upper ovens only. Other ovens may look
slightly different.
1. Press TIMER SET/START.
•Once to set hours and minutes
•Twice to set minutes and seconds
PRESS
2. Set time.
PRESS
3. Start Timer.
PRESS
The Timer will begin counting down
immediately after you press TIMER
SET/START. continued on next page
13

Using Your Oven
4. When time is up, turn off Timer.
When time is up, you will hear four tones
unless end-of-cycle tone is disabled.
Press TIMER CANCEL to clear the
display. Also, four tones will sound every
minute as an audible reminder unless
they are disabled. (See "Changing
Audible Signals" in the "Using Your Oven"
section.)
To change the timer during
itsoperation:
1. Press TIMER SET/START.
_h_f'_,
2. Enter new desired time.
3. Press TIMER SET/START.
To cancel the timer during
its operation:
PRESS
•If you need to convert temperatures from
Celsius to Fahrenheit or vice versa,
see the chart in the "Using the electronic
oven control" section.
1. Position racks.
For correct rack placement, see
the rack placement chart in the
"Positioning racks and pans" section.
IMPORTANT: Never place food directly
on the oven door or the oven bottom.
Your upper/single oven has 3 racks and
5rack positions. Your lower oven has
either 2 or 3 racks (depending on model)
and 5 rack positions. Rack position 5 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.
NOTES:
•Before turning oven on, position oven
rack(s) in desired location.
•Be sure the rack(s) is level.
•Use pot holders or oven mitts to protect
your hands, if rack(s) must be moved while
oven is hot.
•Do not let pot holder or oven mitt touch
oven bottom.
You can cancel the Timer any time during
its operation.
Baking or convection
baking
NOTES:
•These examples are for double upper
ovens only. Other ovens may look slightly
different.
2. Choose bake setting.
PRESS
to select oven
(for double ovens)
PRESS
14

' ]sing Your Oven EPa¢
OR
PRESS
to select oven
(for double ovens)
PRESS
NOTE: On double ovens, the cavity
symbol flashes to tell you which oven
you are setting.
3. Set temperature (optional).
Do this step if you want to set a
temperature other than 350°F (177°C)
for Bake or 300°F (149°C) for Convection
Bake.
PRESS
NOTE: See a reliable cookbook or your
convection oven cookbook for
temperature recommendations.
4. Preheat oven.
PRESS
After the temperature reaches 170°F
(77°C), the temperature display will show
the actual oven temperature at each 5°F
(or 3°C) increase and stop at the set
temperature. One long tone will sound
when oven is preheated.
5. Put food in oven.
NOTE: If you want to change the
baking temperature after baking has
begun, repeat Steps 2, 3, and 4.
7. After cooking, turn off oven.
PRESS
(single ovens)
OR
(double ovens)
Roasting meats and poultry
• For even cooking, place the meat on a
rack in ashallow pan. This keeps the
meat out of the drippings and allows the
heat to circulate better.
eUse a meat thermometer for the most
accurate doneness. Insert it so the tip is in
the center of the largest muscle or thickest
portion of the meat or poultry. Make sure
the thermometer is not touching bone, fat,
or the bottom of the pan.
Convection baking tips
•Do not use aluminum foil when convection
baking. Aluminum foil may block airflow.
•Reduce recommended recipe oven
temperature by approximately 25°F (16°C).
Use EASY CONVECT TM Conversion (see
the "Using EASY CONVECT Conversion"
section).
•For some recipes, you can reduce
convection baking time compared to
standard baking times. Use EASY
CONVECT Conversion.
NOTE: Cooking time may be longer when
you use more than one rack.
continued on next page
15

Using Your Oven
•When baking on two or three racks, use
the CONVECTION BAKE setting for more
even results. (You can also use only one
rack when convection baking.)
•To use three racks during convection
baking, place one rack in position 5 (the
highest position), another rack in position
1 (the closest to the oven bottom), and the
third rack in position 3. This allows all
three racks to be an equal distance apart
for better baking.
•Stagger cake pans or other cookware in
opposite directions on each rack when
three racks are used. This will make sure
pans are not directly over each other.
Convection roasting
NOTE: These examples are for double
upper ovens only. Other ovens may look
slightly different.
1, Prepare oven.
Position the rack properly. For correct
rack placement, see the rack placement
chart in the "Positioning racks and pans"
section. Place food in the oven. For large
roasts and turkeys, place rack in position
1 or 2. (Preheating is not necessary
when roasting.)
2. Choose setting.
PRESS
to select oven
(for double ovens)
PRESS
NOTE: On double ovens, the cavity
symbol flashes to tell you which oven
you are setting.
3, Set temperature (optional).
Do this step if you want to set a
temperature other than 300°F (149°C).
PRESS
NOTE: See your convection oven cook-
book for temperature recommendations.
4. Start oven.
PRESS
NOTES:
•After the temperature reaches 170°F
(77°C), the temperature display will
show the actual oven temperature at
each 5°F (3°C) increase. It will then
stop at the set temperature.
•If you want to change the roasting
temperature after roasting has begun,
repeat Steps 2, 3, and 4.
16

Using Your Oven
5. After cooking, turn off oven.
PRESS
(single ovens)
OR
(double ovens)
Convection roasting tips
• Spatter can be reduced by lining the
bottom of the roasting pan with lightly
crushed aluminum foil.
•Use an accurate meat thermometer or
temperature probe (see the "Using the
temperature probe" section) 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 ther-
mometer or probe should not touch fat,
bone, or gristle.
•After reading the thermometer once,
push it further into the meat ½inch
(I .7 cm) or more and read again. If the
temperature drops, return the meat to the
oven for more cooking.
•Check pork and poultry with a
thermometer in 2 to 3 places to ensure ad-
equate doneness.
•Poultry end roasts will be easier to
carve if loosely covered with foil and
allowed to stand 10 to 15 minutes after
removal from the oven.
•You can reduce roasting times and
temperatures for most standard recipes
when using the Convection Roast setting.
See convection roasting chart in your
convection oven cookbook for
recommended roasting times and
temperatures.
•Use the convection roasting rack on the
broiler pan and grid included with your
oven. The convection roasting rack rests
on the broiler pan and grid. The long side
of the rack should be parallel with the oven
door for best heat distribution and airflow.
Positioningracks and
pans
Place the oven racks where you need them
before turningon the oven.
•To move a rack, pull it out to the stop
position, raise the front edge and lift it out.
•Be sure the rack(s) is level.
•Use pot holders or oven mitts to protect
your hands if rack(s) must be moved while
the oven is hot.
•For best performance
0
cook on one
rack. Place the
rack so the top
of the food will
be centered in
the oven.
•When cooking with two racks, arrange
the racks on the 2nd and 4th rack guides.
Two sheets of cookies may be baked if
sheets are switched at approximately
three quarters of the total bake time.
Increase baking time, if necessary.
•For best results allow 2 inches (5 cm) of
space around each pan and between
pans and oven walls. Hot air must circu-
late around the pans in the oven for even
heat to reach all parts of the oven. This
results in better baking.
continued on next page
17

sing Your Oven
Where to place pans:
WHEN YOU
HAVE PLACE
1 pan in center of the oven rack.
2 pans Side by side or slightly
staggered.
3 or 4 pans In opposite corners on
each oven rack. Stagger
pans so no pan is directly
over another.
Rack placement for specific foods:
FOOD RACK POSITION
Frozen pies, large 1st or 2nd rack
roasts, turkeys, guide from bottom
angel food cakes
Bundt cakes, most 2nd rack guide
quick breads, yeast from bottom
breads, casseroles,
meats
Cookies, biscuits, 2nd or 3rd rack
muffins, cakes, guide from bottom
nonfrozen pies
NOTE: For information on where to place
your rack when broiling, see "Broiling
guidelines" later in this section,
Bakeware choices
Baking performance is affected by the type of bakeware used. Use the bakeware size
recommended in the recipe,
BAKEWARE TYPE BEST USED FOR GUIDELINES
Light colored aluminum • Light golden crusts •Use temperature and time
• Even browning recommended in recipe,
•Brown, crisp crusts
Dark aluminum and other
bakeware with dark, dull,
and/or non-stick finish
•May reduce baking temperature 25°F
(16°C).
• Use suggested baking time.
• Use temperature and time
recommended in recipe for pies,
breads, and casseroles.
•Place rack in center of oven.
Ovenproof glassware, • Brown, crisp crusts •May reduce baking temperature 25°F
ceramic glass, or ceramic (16°C).
Insulated cookie sheets •Little or no bottom •Place in the bottom third of oven.
or baking pans browning •May need to increase baking time.
Stainless steel •Light, golden crusts •May need to increase baking time.
• Uneven browning
Stoneware •Crisp crusts • Follow manufacturer's instructions.
18

..Ising Your Oven
Using aluminum foil
• Do not line the oven bottom with any
type of foil,
liners, or
cookware.
Permanent
damage will
occur to the
oven bottom
finish.
•Do not
block the
oven bottom
vents.
•Do'not cover the entire rack with
aluminum foil. Doing so will reduce air
circulation and overall oven performance.
•To catch spillovers from pies or casseroles
place foil on the oven rack below. Foil
should be turned up at edges and be at
least 1 inch (2.5 cm) larger than dish.
•Place tent-shaped foil loosely over meat
or poultry to slow down surface browning
for long term roasting. Remove foil for the
last 30 minutes.
•Use narrow strips of foil to shield
piecrust edges if browning too quickly.
Adjusting oven
temperature
Although your new oven is properly adjusted
to provide accurate temperatures, it may
cook faster or slower than your old oven.
If, after using the oven for a period of time,
you are not satisfied with the baking/roasting
results, you can change the offset tempera-
ture by following the steps below. The control
will "remember" the selected offset even after
the power has been interrupted or lost.
NOTES:
• On double ovens, upper and lower oven
temperature may be adjusted independently.
Press UPPER OVEN/LOWER OVEN.
•DO NOT measure oven temperature with a
thermometer. Opening the oven door will
affect the oven temperature and give you an
inaccurate reading. Also, the thermometer
temperature reading will change as your oven
cycles.
•These examples are for double upper ovens
only. Other ovens may look slightlydifferent.
1. Press and hold BAKE for
5 seconds.
PRESS
to select oven (for
double ovens)
PRESS
Hold for
5 seconds
Release the pad when a number and
"CAL." appear on the temperature display
and you hear a tone.
2. Set new offset temperature.
PRESS
You can set the offset temperature
adjustment as low as -35°F (-21 °C) or
as high as +35°F (+21°C). Each time
you press BAKE, the displayed tempera-
ture will increase by 5°F (3°C). Each time
you press BROIL, the displayed tempera-
ture will decrease by 5°F (3°C). (To
determine the amount of adjustment
needed, see the chart on the next page.)
NOTE: If there is no "F" after the
temperature, you are in the Celsius mode.
continued on next page
19

!fusing Your Oven
3. Enter the adjustment.
PRESS
NOTE: If you press CANCEL/OFF
instead of START, the offset temperature
will stay the same.
How to determine the amount of
adjustment needed
The following chart tells you how much
to adjust the offset temperature to get the
desired cooking results. You can determine
cooking _results by amount of browning,
moistness, and rising times for baked foods.
TO COOK ADJUST BY THIS
FOOD ... NUMBER OF DEGREES
A little more +5°F to +10°F
(+3°C to +6°C)
Moderately +15°F to +20°F
more (+8°C to +11 °C)
Much more +25°F to +35°F
(+14°C to +19°C)
A little less -5°F to -10°F
(-3°C to -6°C)
Moderately -15°F to -20°F
less (-8°C to -11°C)
Much less -25°F to -35°F
(-14°C to -19°C)
Using the temperature
urobe
pper/single oven only)
The temperature probe is the most accurate
guide to the degree of doneness of meat.
Use it when baking, roasting any type of
meat or poultry, or cooking casseroles with
liquid.
NOTES:
•These examples are for double upper
ovens only. Other ovens may look slightly
different.
•Do not use the Temperature Probe when
broiling,convection broiling, dehydrating,
or raising bread.
•Unplug the Temperature Probe before
self-cleaning the oven.
1. Insert probe into food.
Insert at least 'Aof the probe intothe
center of the thickest portion of meat or
intothe inner thigh or breast of poultry,
away from fat or bone.
2. Put food in oven.
Place meat on the convection roasting
rack, place rack on broiler pan and grid,
and place pan in the center of the oven.
3. Connect probe to oven.
Locate the Temperature Probe jack on
the right 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 oven door.
20