KitchenAid KEMS378X User manual

KitchenAid
'
Built-
In
7
ind
“A
on
Over
Models KEMS378X and KEMS377X
Lower Thermal-Convection”™
Self-Cleaning Oven
USE and CARE GUIDE
IMPORTANT: Use and care instructions
for the upper microwave oven are
provided in a separate manual.

Table of Contents
Page
Important Safety Instructions ....... 3-4
You Are Responsible For ................00ccceeeee eee 5
Ownership Registration .............:ceeeeeeeeeee 5
Built-In Oven Features ..........00.::ceeeeeeeeee ees 6-8
About Convection OVENS ............:ccceececeee ees 8
Using the OVEN... rete 9-19
Flectronic Clock Operation .................0.5 9
Lower Oven Controls ..........cecceesseeeeeeees 10
OVEN RACKS: 35, faces coed eelatinees ves eedeheon tee 12
Baking or Convection Baking................. 13
Roasting or Convection Roasting ........... 15
Temperature Probe .............ccecceeeeceeeeeees 16
BFOWWAG 22s snstce: tecat 03855 Saas gern Pe pices ots 17
Convection Broiling ............ccccceeeeeeeeeeeees 17
Automatic Time Cooking .............:.:: 18
Dehydrating «0.0... cccccccccccccccceeceeeeeeeteeees 19
Care and Cleaning ............. cee 20-26
Control KNODS ....... cc cceeeceeeeeeeeeeeeeees 20
GlaSS: SUPACES. 2: eisecesuadetenseitesuetecetecceees 20
Porcelain Surfaces ..........eceeeeeetteees 20
Chrome Surfaces and Trim.........cccecceeees 20
Broiler Pan s...csseiihtceccesonaciaceeoge aes 20
OVEN RACKS 0... eeeeeececeeecceeceeeeceeeeeeeeeeeees 20
Temperature Probe ............:cceeeeeeerseeeeees 20
Self-Clean Oven Cycle ..........ccccseeeeeeeeeeees 20
Adjusting the Temperature Control........ 24
Oven Light-Operation/Replacemert...... 25
Optional Oven Door Fronts ...............066 26
Removing and Replacing
the Oven DOOr ........ cc cccceceeeeeeeeeeeeeeees 26
For Service or ASSIStaNCE 0.0.20... eeeeeeeeeeeees 2/7
KitchenAid Warranty ...............06 Back Cover
© 1991 KitchenAid
Your purchase of a KitchenAid
Thermal-Convection™ 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 Standard (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 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 dehydrating
foods, too.
A Convection Oven Cookbook
is provided for use with your
lower oven. Along with many
recipes, the cookbook contains
charts showing recommended
cooking times and temperatures
for both standard and
convection ovens. It also
contains a section on adapting
your favorite standard oven
recipes to convection cooking,
and valuable information on
dehydrating foods in your
convection oven.

Important Safety Instructions
AWARNING 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 to electrical supply and
grounded.
. Do not operate the oven if it is not working properly, or if
it has been damaged.
. Do not use the oven for warming or heating the room.
Persons could be burned or injured, or a fire could start.
. Use the oven only for its intended use as described in this
manual.
. 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 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.
. 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.
. Do not heat unopened containers. They could explode.
The hot contents could cause burns and container
particles could cause injury.
. Grease is flammable and should be handled carefully. Let
fat cool before attempting to handle it.
. 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.
continued on next page
3

. Use care when opening oven door. Let hot air or steam
escape before removing or replacing food.
. Always position oven rack(s) 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 store flammable materials in or near the oven.
They could explode or burn.
. Do not store things children might want above the
oven. Children could be burned or injured while
climbing on it.
. Do not leave children alone or unattended 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.
. Keep oven vents unobstructed.
. Clean your oven regularly. See care and cleaning
instructions in this manual.
. Be sure all oven parts are cool before cleaning.
. 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 Use and
Care Guide.
. Do not use oven cleaners in lower oven. No commercial
oven cleaner or oven liner protective coating of any
kind should be used in or around any part of the lower
oven.
. 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 repair or replace any part of the oven unless
specifically recommended in this manual. All other
servicing should be referred to a qualified technician.
. Disconnect the electrical supply before servicing the
oven.
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.
O whership 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 tower left side of the door opening on the lower oven.

Built In Oven Features
Control
panel
Control panel
for microwave
Microwave
oven
(detailed in
separate
Microwave
Oven Use and
Care Guide)
Oven lock
lever sR rrr re eeereeeeeeeeececececs
Instruction
Oven
lock
plate
Temperature
Oven
light
probe jack
Convection
element
Model and Broiler
serial element
number
(—/=
asses
plate
Bake
element
Self-clean
oven
>
EEE>—>————————oor—

Lower Oven Control Panel
Electronic Auto time/
clock manual
switch Oven cycle light
Start Stop/cancel | Selector Temperature Probe
button button control temperature
control
Set Econo/maxi Lock indicator Oven light
knob broil knob light switch
Clean indicator
light

Utensil Setting Use Chart
Use
either
the
broiler
pan
grid
or
the
convection
roasting
rack
with
the
broiler
pan.
See pages 15 and 17 for additional information.
UTENSIL
Broiler
pan
grid
Convection
roasting
rack
Broiler
pan
SETTING
BROIL
CONVECTION BROIL
CONVECTION ROAST
BROIL
CONVECTION BROIL
CONVECTION ROAST
About Convection Ovens
The word “convection” means “the
act of conveying.” A convection
oven is like a hair dryer—there is a
heating element and a fan. The fan
conveys the heat from the heating
element around the oven cavity by
moving the air. A standard oven is
like a heat lamp-the heat radiates
from the heating element to the
food, but the air does not move.
The moving air in a convection
oven offers better baking results
when cooking with multiple oven
racks because the air can get to all
sides of the food. It also tends to
heat foods faster.
Because of faster heating, many
types of foods can be cooked at
lower temperatures than those
suggested for standard ovens.
For example, you can roast a large
cut of meat in a convection oven at
300°F (usually for a shorter period
of time} compared to 325°F ina
standard oven. Fruit and nut breads
bake best at 300°F in a convection
oven-about 50°F lower than the
temperature recommended for a
standard oven.
Convection ovens also tend to
maintain a constant temperature
(because of the hot swirling air)
which leads to more even cooking.
Egg and cheese dishes bake higher
and lighter in a convection oven. A
constant, even temperature also
results in lofty soufflés and puffy,
crisp-crusted quiche.

Using the Oven
Clock Timer
eo) fe
Set
Start Stop Cancel
Electronic Clock
Operation
The electronic clock controls all
timed operations for the lower
oven. It consists of the display, Start
Button, Set Knob and Stop/Cancel
Button. When your oven is first
connected to the power in your
home, “00:00” will appear in the
display.
To set the time of day:
1. Turn the Set Knob one full turn
counterclockwise until a tone is
heard and “TIME” appears in the
display.
2. Continue turning the Set Knob in
either direction until the correct
time of day appears in the
display.
3. Press the Start Button to begin
clock operation.
To use the kitchen timer:
The Kitchen Timer can be
programmed from 5 seconds to
99 minutes for precise timing of
short and long-term cooking, or any
other activity. The Kitchen Timer is
only an audible reminder and will
not turn the oven ON or OFF.
1. To use, turn the Set Knob
clockwise. The display will
immediately change to “5” and
“TIMER” will be displayed.
2. Continue turning until the
desired time is displayed (in
minutes and seconds} in the
display.
Displayed time increases 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 T minute
increments
3. To start the Kitchen Timer, press
the Start Button.
The display will continue to show
“TIMER” and the selected time will
begin counting down. At the end of
the timed period, “TIMER” will flash
rapidly in the display and a tone will
sound for 3 seconds, after which an
intermittent tone will sound until the
Kitchen Timer is cancelled, or until a
total of 15 minutes have elapsed.
IMPORTANT: The current time of
day may be checked while the
Kitchen Timer is in use by touching
the Start Button. The time of day will
be displayed for 7 seconds, then
return to the Kitchen Timer program
in progress.
Press the Stop/Cancel Button once
to turn off the reminder tone at the
end of the Kitchen Timer program.
To cancel a Kitchen Timer program
in progress, press the Stop/Cancel
Button once. A tone will sound and
the clock will return to the time of
day.
IMPORTANT: The Kitchen 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 Kitchen Timer. The Kitchen Timer
countdown will show in the display.
One touch of the Stop/Cancel Button
will cancel the Kitchen Timer and
two touches will cancel the cooking
or cleaning program.

Lower Oven Controls
The lower oven is a 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/roast,
convection bake, convection roast,
broil, convection broil and
dehydrate. It has two controls—a
Selector and a Temperature
Control. Both controls must be set
for the oven to work.
Temperature control:
The Temperature Control can be set
at any temperature from Wm
(warm/150°F) to BROIL (550°F), or
on CLEAN. Settings Wm to 225°F
are suggested for warming and
holding foods.
When setting the Temperature
Control, if you accidentally go past
the desired setting, turn the dial
fully counterclockwise and then
reset to the desired setting to get
an accurate temperature setting. Be
sure the Temperature Control is
turned fully counterclockwise when
the oven is not in use.
Selector:
The Selector has seven settings. The
chart on the following page shows
diagrams of which heating
elements are involved in each
setting, and information on each
setting.

Selector settings
DIAGRAM
SETTING
CONVECTION
BROIL
BROIL
CONVECTION
BAKE
BAKE
(ROAST]
CONVECTION
ROAST
CLEAN
OFF
SETTING INFORMATION
The top element(s), as set by the
Econo/Maxi Broil Knob, operates at
full power whenever heating. Air in
the oven cavity is circulated by the
fan for even heating. Use this
setting for broiling thick cuts of
meat.
The top element(s}, as set by the
Econo/Maxi Broil Knob, operates at
full power whenever heating. Use
this setting for broiling.
The rear element operates at full
power whenever heating. Air in the
oven cavity is circulated by the fan
for even heating. Use this setting
for foods which require gentle
heating, and for baking breads and
cakes. This setting is also
recommended when baking large
quantities of food on more than
one oven rack.
The bottom element and outer top
element operate at full power and
glow red whenever heating. Use
this setting for baking, roasting,
and heating casseroles.
The bottom element and outer top
element operate at full power and
glow red whenever heating. Air in
the oven cavity is circulated by the
fan for even heating and faster
cooking. Use this setting for
roasting.
Use this setting for self-cleaning
only.
ot Use this setting to turn the oven off.
im

Econo Broil )
\ yy}
Maxi Broil
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 only.
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 Selector is turned
to OFF.
Oven Racks
Rack positions
Your 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.
There are three racks for the
lower oven. Two racks are straight
and the third is offset. The shape of
the offset rack allows more
versatility in rack positioning
compared to the straight racks. For
example, when convection baking,
the offset rack in position 2 allows
all three racks to be an equal
distance apart. (See “Convection
baking tips” on page 14 for more
information.}
Be sure to arrange the oven
rack(s} before putting food into the
oven or turning the oven on.
AWARNING
Fire and Personal Injury
Hazard
¢ Always position oven racks
in desired location before
turning oven on. Be sure
the racks are level.
° If racks must be moved
while oven is hot, use
potholders or oven mitts to
protect hands.
* Do not let pothoilders or
oven mitts contact hot
heating elements.
e Always use a dry potholder
or oven mitt to change
racks or handle utensils in
the oven. Do not use a
damp potholder or oven
mitt. Steam burns could
result.
Failure to follow the above
precautions may resuit in
fire or personal injury.
To remove oven racks:
1. Pull rack out until bar on back of
rack touches first stop.
2. Lift front of rack until rear of rack
slides out between the two front
stops.

To replace oven racks:
Center rack bar
Rear of rack
1. Place rear of rack on rack guides.
Make sure center rack bar is
facing down.
2. While lifting front of rack, push
in to first stop. Lower front and
push in rack rest of way.
Baking or
Convection Baking
1. Arrange the oven rack(s) in the
desired position(s).
2. Turn the Selector to BAKE (for
thermal baking) or CONV BAKE
{for convection baking).
3. Set the Temperature Control to
the desired temperature. (See
the baking or convection baking
chart in the Convection Oven
Cookbook for temperature
recommendations.}
IMPORTANT: For best results,
preheat the oven when baking
or convection baking, unless the
recipe states otherwise. The
Oven Cycle Light will go out
when the set temperature has
been reached. The light will
cycle on and off with the
elements during the heating
process.
4. Place the 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 is
completed.
Baking/convection baking tips:
The hot air must circulate around
the pans in the oven for even heat
to reach all parts of the oven.
For best air circulation:
® Place the pans so that one is not
directly over the other.
Allow 1!/2 to 2 inches of space
around each pan and between
pans and oven wails.
¢ When baking with one pan, place
pan in the center of the oven rack.
eWhen baking with two pans,
place pans in opposite corners of
the oven rack.
IMPORTANT: “Oven peeking” may
cause heat loss, longer cooking
times and unsatisfactory baking or
roasting results. Rely on your timer.
Thermal baking (BAKE setting)
tips:
Rack and pan placement
When using one rack, the rack
should be placed so the top of the
food will be centered in the oven.
For proper cooking, follow these
guidelines for specific foods:
¢ Angel and bundt cake, yeast
breads and frozen pies-place rack
on lowest level.
® Casseroles, muffins, most quick
breads and meats-—place rack on
second level from bottom.
© Cookies, biscuits, cakes and non-
frozen pies—place rack on second
or third level from bottom.
e Use only one cookie sheet in the
oven at one time.
When baking on two racks, arrange
offset rack on bottom and straight
rack on third level from bottom.

Using aluminum foil in the oven
(for thermal baking)
AWARNING
Electrical Shock, Fire and
Product Damage 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
bottom or entire oven rack
with foil or other liners.
Poor baking will result.
Damage to the oven finish
will occur if foil is left in
oven during Self-Clean
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 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.
Convection baking (CONV BAKE
setting) tips:
® Do not use aluminum foil when
convection baking. Aluminum foil
may block airflow.
Reduce recommended recipe
oven temperature by
approximately 25°F. See recipe
adaption chart in the Convection
Oven Cookbook for
recommended temperatures.
¢For most recipes, convection
baking time can be reduced
compared to standard baking
times. See recipe adaption chart
or convection baking chart in the
Convection Oven Cookbook for
recommended baking times.
¢ When baking with 2 or 3 racks,
use the CONV BAKE setting for
more even results.
A
AN
ALAN
¢To use three racks during
convection baking, place one
straight rack in position 4, the
highest position; the other
straight rack in position 1, the
closest to the oven bottom; and
the offset rack in position 2. This
allows all three racks to be an
equal distance apart for better
baking.
© Stagger cake pans or other
utensils in opposite directions on
each rack when three racks are
used.

Roasting or
Convection Roasting
1. Arrange the oven rack in the
desired position and place the
food in the oven. For large roasts
and turkeys place rack in position
1 (closest to oven bottom).
2. Turn the Selector to BAKE (for
Roasting) or CONV ROAST (for
Convection Roasting}.
3. Set the Temperature Control to
desired temperature. (See the
roasting or convection roasting
chart in the Convection Oven
Cookbook for recommended
temperatures.)
Be sure the Selector is turned to
OFF and the Temperature Control is
turned fully counterclockwise when
cooking is completed.
Roasting tips:
* Roast meats fat side up ina
shallow 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 is too 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.
*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.
A foil tent is not recommended
for convection roasting.
® Use an accurate meat
thermometer or temperature
probe (see page 16) 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 into the inner thigh or
breast of poultry. For an accurate
reading, the tip of the
thermometer or probe should not
touch fat, bone or gristle. See
roasting chart in the Convection
Oven Cookbook for recommended
internal temperatures.
¢ After reading the thermometer
once, push it further into the meat
1/2 inch more and read it 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 temperature. The meat
will continue to cook after removal
from the oven.
© Poultry and roasts will be easier to
carve if loosely covered with foil
and allowed to stand 10 to 15
minutes after removal from the
oven.
Convection roasting tips:
¢ For most recipes, convection
roasting times and temperatures
can be reduced. See recipe
adaption chart or convection
roasting chart in the Convection
Oven Cookbook for recommended
roasting times and temperatures.
¢ For convection roasting, do not
use a roasting pan with high
sides, as it cuts down the free flow
of air circulating around the food.
Use the convection roasting rack
on the broiler pan as shown on
page 8. (The convection roasting
rack rests on the broiler pan, not
inside it.) The long side of the rack
should be parallel with the oven
door for best heat distribution and
airflow.

Temperature Probe
The Temperature Probe is the 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. Place pan 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.
PROBE TEMPERATURE
Oven Light
5. Set the Selector to BAKE or
CONV ROAST.
IMPORTANT: The Probe
Temperature Guide will light up.
6. Set Probe Temperature Control! to
the desired setting. (See the
roasting or convection roasting
chart in the Convection Oven
Cookbook for recommended
internal meat temperatures.)
7. Set the Temperature Control to
the desired roasting temperature.
What happens during this
selection:
The oven will begin heating. The
heating elements will cycle on and
off to maintain the proper
temperature. The rear convection
fan will come on in addition to the
heating elements when CONV
ROAST is selected. The red hand of
the Probe Temperature Guide will
move up the scale to indicate the
current internal meat temperature.
After the red hand reaches the
white hand, a continuous tone will
sound indicating that the selected
internal temperature has been
reached. The oven will continue to
heat and the tone will continue to
sound until the oven is turned off.
To turn off oven and continuous
tone:
1. Turn the Selector to OFF and the
Temperature Control fully
counterclockwise.
2. Unplug the Temperature Probe
using an oven mitt or pothoider.
AWARNING
Burn Hazard
Oven, probe and probe
cover will be hot. Use an
oven mitt or a potholder to
remove the probe. Failure to
do so could resuit in burns.
3. Remove food from oven to
prevent overcooking.
4. 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.

Broiling
1. Arrange the oven rack(s} in the
desired position(s}, see the
broiling chart in the Convection
Oven Cookbook for
recommended rack placement.
2. Place food on grid in broiler pan
and place in center of the oven
rack. Turn the pan so the long
side is parallel to the oven door
for the best heat distribution and
airflow.
3. Turn the Selector to BROIL. Do
not preheat the broiler.
4. Set the Temperature Control to
the desired temperature. (See the
broiling chart in the Convection
Oven Cookbook for
recommended temperatures.}
5. Turn the Econo/Maxi Broil Knob
to desired setting.
6. 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 is
completed.
Convection Broiling
Convection broiling is actually high-
temperature convection roasting. It
is used when broiling thick cuts of
meat. Results are similar to those
obtained when using a rotisserie.
1. Arrange the offset oven rack in
the #2 rack position.
2. Place meat on grid in broiler pan
and place in center of the oven
rack. Turn the pan so the long
side is parallel to the oven door
for best heat distribution and
airflow.
3. Turn the Selector to CONV
BROIL. Do not preheat the
broiler.
4. Set the Temperature Control to
the desired temperature. (See the
convection broiling chart in the
Convection Oven Cookbook for
recommended temperatures. }
5. Turn the Econo/Maxi Broil Knob
to the desired setting.
6. Close the oven door completely.
7. Turn meat over approximately
halfway through broiling time.
Be sure to turn the Selector to OFF
and the Temperature Control fully
counterclockwise when broiling is
completed.
Broiling tips:
¢ Always start broiling with a cold
broiler pan for even results.
©To retain more natural juice, do
not pierce meat with a fork.
© Trim the outer layer of fat from
steaks and chops.
Slit fatty 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.
AWARNING
Fire Hazard
¢ Place meat the correct
distance from the element.
Meat placed too close to the
element may spatter,
smoke, burn or catch fire
during broiling.
To ensure adequate grease
drainage, do not use cookie
sheets or similar pans for
broiling. Also, covering the
broiler grid with foil is not
recommended. Poor
drainage of grease may
result in 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.

Automatic Time Cooking
Automatic time cooking allows you
to turn the oven on and off
automatically. The starting time can
be set to come on now or later.
ea
Time *
Manual
The oven may be automatically
timed to bake, roast, convection
bake and convection roast. The
Selector for the oven will be set at
one of these settings and the Auto
Time/Manual Switch set to AUTO
TIME.
IMPORTANT: Automatic time
cooking should not be used when
the Selector is set to BROIL or CONV
BROIL.
Instructions:
I. Arrange oven rack(s) in desired
position(s) and place food in the
oven.
2. Set the Selector to the desired
cooking setting. Set the
Temperature Control to the
desired temperature and turn the
Auto Time/Manual Switch to
AUTO TIME.
3. Check to see that the electronic
clock is set to the correct time of
day. If not, reset following the
instructions on page 9.
|
wl LIL
omene
Start Set Stop Cancel
4. Set the start time. Touch the Start
Button and hold down for
2 seconds. “START TIME” will
appear in the display and a short
tone will sound.
18
5. To start cooking now, touch
the Start Button again to set in
the start time and go to the next
step.
To start cooking later, turn
the Set Knob until the desired
start time appears in the display,
then touch the Start Button
again to set the start time.
Clock Timer
) a
Set
Start Stop Cancel
6. Set the stop time. After the start
time is set, “STOP TIME” will
appear in the display. Turn the
Set Knob until the desired stop
time appears in the display.
Touch the Start Button again to
set the stop time and begin the
program.
7. “AUTO” will appear continuously
in the display if the automatic
time bake cycle has been
programmed to start now.
“AUTO” will flash in the display if
the automatic time cooking cycle
has been programmed to start
later. “AUTO” will change from
flashing to continuous when the
programmed start time is
reached.

AWARNING
To avoid sickness and food
waste when using
automatic time cooking:
* 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 TW/O
HOURS BEFORE COOKING
STARTS.
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 this
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. “AUTO” will
flash rapidly in the display. A tone
will sound for 3 seconds, followed
by an intermittent tone until the
Stop/Cancel Button is touched or
a total of 15 minutes has elapsed.
Foods should be removed from
the oven when the cooking time
has ended, or they will tend to
overcook.
To review a program:
To see the start time, press and hold
the Start Button for 2 seconds. To
see the stop time, press and hold
the Stop/Cancel Button for 2
seconds. The start or stop time will
appear in the display for 7 seconds.
To change a program:
To change the start time, press and
hold the Start Button for 3 seconds.
To change the stop time, press and
hold the Stop/Cancel Button for 3
seconds. Turn the Set Knob to the
new desired time, then touch the
Start Button to set the new time.
To cancel an automatic time
cooking program in progress:
Touch the Stop/Cance! Button
twice. A tone will sound each time
button is pushed and the clock will
return to the present time of day.
The oven will automatically turn
itself off.
IMPORTANT: If you wish to
continue cooking in the lower oven,
the Auto Time/Manual Switch must
be turned to MANUAL.
Dehydrating
Your KitchenAid Thermal-
Convection™ Oven can be used to
dehydrate fruits and vegetables.
1. Prepare foods as recommended
in recipe.
2. Arrange food on drying racks.*
3. Turn Selector to CONV BAKE.
4. Set the Temperature Control to
Wm (warm). It may be necessary
to turn the Temperature Control!
to the right of the Wm setting to
achieve the recommended
temperature. Place an oven
thermometer in the oven to be
certain that the correct
temperature is obtained.
To learn more about dehydration,
see the Convection Oven Cookbook
provided with your oven.
* Racks are not included with oven.
Contact a local store handling
specialty cooking utensils.

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.
AWARNING
Burn and
Electrical Shock Hazard
Make sure all controls are
OFF and the oven is COOL
before cleaning. Failure to
do so could result in burns
or electrical shock.
Control Knobs
Turn control knobs to the OFF
position. Pull the control knobs
straight off. Clean with warm,
soapy water and rinse well. Do not
soak. Dry completely and replace by
pushing them firmly into place.
IMPORTANT: After cleaning, make
sure all the control knobs either
point to the OFF position, or are
turned fully counterclockwise.
Glass Surfaces
Clean with warm, soapy water.
Rinse and dry well. Use mild glass
cleaner to remove fingermarks.
IMPORTANT: When cleaning,
never use steel wool, abrasives, or
commercial oven cleaners which
may damage the finish.
Porcelain Surfaces
Clean with warm, soapy water.
Rinse and dry with soft cloth.
20
Chrome Surfaces and
Trim
Clean with warm, soapy water.
Rinse and dry well. Use mild glass
cleaner to remove fingermarks. For
heavily-soiled areas, clean with an
ammonia solution of 1 cup
ammonia for every 2 gallons of
water.
Broiler Pan
Clean with warm, soapy water. For
heavily-soiled areas, use a soap-
filled steel woo! pad with plenty of
water. Rinse well. Do not clean in
the Self-Clean cycle.
Oven Racks
Clean with warm, soapy water. For
heavily-soiled areas, soak in
ammonia solution of 1 cup
ammonia for every 2 gallons of
water.
Temperature Probe
Clean with detergent and wet
cloth. Do not immerse probe in
water.
Self-Clean Oven Cycle
The Self-Ciean cycle is designed to
eliminate the need for scrubbing
soil baked onto the oven interior.
The Self-Clean cycle heats to a high
temperature to burn off soil.
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 start at
a more convenient time if desired.