Viking RDSCE230 User manual

F20941 EN (031912)
Viking Range Corporation
111 Front Street
Greenwoo , Mississippi 38930 USA
[phone]
For pro uct information, call 1-888-VIKING1 (845-4641)
or visit the Viking Web site at vikingrange.com
Freestanding 30” Electric Range
Use & Care

Congratulations
Congratulations an welcome to the elite worl of Viking
ownership. We hope you will enjoy an appreciate the care
an attention we have put into every etail of your new,
state-of-the-art self-cleaning range.
Your Viking range is esigne to offer years of reliable service.
This Use an Care Manual will provi e you with the information
you nee to become familiar with your pro uct’s care an
operation.
Your complete satisfaction is our ultimate goal. If you have
any questions or comments about this pro uct, please contact
the ealer from whom you purchase it, or contact our
Consumer Support Center at 1-888-VIKING1 (845-4641).
We appreciate your choice of a Viking range an hope that
you will again select our pro ucts for your other major
appliance nee s.
For more information about the complete an growing
selection of Viking pro ucts, contact your ealer or visit us
online at www.vikingrange.com.
Table of Contents
Getting Starte
Warnings an Important Safety Instructions ________________________ 4
Before Using Range ____________________________________________ 13
Pro uct Controls
Range Features ________________________________________________ 14
Oven Functions an Settings ___________________________________ 15
Operation
Surface Operation _____________________________________________ 16
Surface Heat Settings ________________________________________ 17
Cooking Vessels _____________________________________________ 17
Oven Features _________________________________________________ 18
Rack Positions _______________________________________________ 18
Using the Oven ________________________________________________ 19
Preheat ______________________________________________________ 19
Conventional an Convection Cooking ______________________ 20
Baking _________________________________________________________ 22
BAKE (Two-Element Bake) ___________________________________ 22
CONV BAKE (Convection Bake) ______________________________ 22
TRU CONV (TruConvec™) ___________________________________ 23
Roasting _______________________________________________________ 27
CONV ROAST (Convection Roast) ___________________________ 27
Broiling ________________________________________________________ 31
CONV BROIL (Convection Broil) _____________________________ 31
HI BROIL ____________________________________________________ 31
MED BROIL _________________________________________________ 31
LOW BROIL _________________________________________________ 32
Convection Dehy rate _________________________________________ 35
Convection Defrost ____________________________________________ 35
Cooking Substitutes Charts ____________________________________ 36
Pro uct Care
Cleaning an Maintenance _____________________________________ 37
Self-Clean Cycle _______________________________________________ 42
Replacing Oven Lights _________________________________________ 44
Door Removal _________________________________________________ 45
Door Replacement an A justment ____________________________ 46
Troubleshooting________________________________________________ 47
Service Information ____________________________________________ 48
Warranty _______________________________________________________ 49
32

Warnings
54
Getting Starte
Getting Starte
Warning an Important Safety Instructions appearing in this manual
are not meant to cover all possible con itions an situations that may
occur. Common sense, caution, an care must be exercise when
installing, maintaining, or operating this appliance.
ALWAYS contact the manufacturer about problems or con itions you
o not un erstan .
Recognize Sa ety Symbols, Words, Labels
Rea an follow all instructions before using this appliance
to prevent the potential risk of fire, electric shock, personal injury or
amage to the appliance as a result of improper usage of the appliance.
Use appliance only for its inten e purpose as escribe in this manual.
To ensure proper an safe operation: Appliance must be properly
installe an groun e by a qualifie technician. DO NOT attempt to
a just, repair, service, or replace any part of your appliance unless it is
specifically recommen e in this manual. All other servicing shoul be
referre to a qualifie servicer.
WARNING
To void risk of property d m ge, person l injury or de th;
follow inform tion in this m nu l ex ctly to prevent fire or
explosion, DO NOT store or use g soline or other
fl mm ble v pors nd liquids in the vicinity of this or ny ppli nce.
WARNING
Tipping hazard.
To reduce the risk of the ppli nce tipping, it must
be secured by properly inst lled nti-tip br cket(s).
To m ke sure the br cket h s been inst lled properly,
look behind the r nge with fl shlight to verify proper inst ll tion
eng ged in the re r top left corner of the r nge.
• THIS RANGE CAN TIP.
• INJURIES TO PERSONS CAN RESULT.
• INSTALL ANTI-TIP DEVICE PACKED WITH RANGE.
• SEE INSTALLATION INSTRUCTIONS.
Hazards or unsa e practices which WILL result in
severe personal injury or death
Hazards or unsa e practices which COULD result in
death or severe personal injury
DANGER
Hazards or unsa e practices which COULD result in
minor personal injury or property damage.
All s fety mess ges will identify the h z rd, tell you
how to reduce the ch nce of injury, nd tell you wh t c n h ppen
if the instructions re not followed.
WARNING
CAUTION

7
6
Warnings
Getting Starte
Getting Starte
To Prevent Fire or Smoke Damage
• Be sure all packing materials are remove from the appliance before
operating it.
• Keep area aroun appliance clear an free from combustible materials,
gasoline, an other flammable vapors an materials.
• If appliance is installe near a win ow, proper precautions shoul be taken
to prevent curtains from blowing over burners.
•
NEVER leave any items on the rangetop. The hot air from the vent may ignite
flammable items an may increase pressure in close containers which may
cause them to burst.
• Many aerosol-type spray cans are EXPLOSIVE when expose to heat an
may be highly flammable. Avoi their use or storage near an appliance.
• Many plastics are vulnerable to heat. Keep plastics away from parts of the
appliance that may become warm or hot. DO NOT leave plastic items on the
rangetop as they may melt or soften if left too close to the vent or a surface
element.
• Combustible items (paper, plastic, etc.) may ignite an metallic items may
become hot an cause burns.
DO NOT pour spirits over hot foo s. DO NOT
leave oven unsupervise when rying herbs, brea s, mushrooms, etc; fire
hazar .
In Case of Fire
Turn off appliance an ventilating hoo to avoi sprea ing the flame. Extinguish
flame then turn on hoo to remove smoke an o or.
•Cooking Surface: Smother fire or flame in a pan with a li or cookie sheet.
• NEVER pick up or move a flaming pan.
• Oven: Smother fire or flame by closing the oven oor.
DO NOT use water on grease fires. Use baking so a, a ry chemical or
foam-type extinguisher to smother fire or flame.
Chil Safety
• To eliminate the hazar of reaching over hot surface elements, cabinet
storage shoul not be provi e irectly above a unit. If storage is provi e ,
it shoul be limite to items which are use infrequently an which are safely
store in an area subjecte to heat from an appliance. Temperatures may be
unsafe for some items, such as volatile liqui s, cleaners or aerosol sprays.
• NEVER leave chil ren alone or unsupervise near the appliance when it is in
use or is still hot.
• NEVER allow chil ren to sit or stan on any part of the appliance as they
coul be injure or burne .
•DO NOT store items of interest to chil ren over the unit. Chil ren climbing
to reach items coul be seriously injure .
Chil Safety (cont.)
• Chil ren must be taught that the appliance an utensils in it can be hot.
Let hot utensils cool in a safe place, out of reach of small chil ren. Chil ren
shoul be taught that an appliance is not a toy. Chil ren shoul not be
allowe to play with controls or other parts of the appliance.
Cooking Safety
•ALWAYS place a pan on a surface element before turning it on. Be sure you
know which knob controls which surface element. Make sure the correct
element is turne on. When cooking is complete , turn element off before
removing pan.
• NEVER leave a surface cooking operation unatten e especially
when using a high heat setting or when eep fat frying. Boilovers cause
smoking an greasy spillovers may ignite. Clean up greasy spills as soon as
possible. DO NOT use high heat for exten e cooking operations.
• NEVER heat an unopene container on the surface element or in the oven.
Pressure buil -up may cause container to burst resulting in serious personal
injury or amage to the appliance.
• Use ry, stur y pot-hol ers. Damp pot-hol ers may cause burns from steam.
Dishtowels or other substitutes shoul NEVER be use as pothol ers
because they can trail across hot surface elements an ignite or get caught
on appliance parts.
•ALWAYS let quantities of hot fat use for eep fat frying cool before
attempting to move or han le.
•DO NOT let cooking grease or other flammable materials accumulate in or
near the appliance, hoo or vent fan. Clean hoo frequently to prevent
grease from accumulating on hoo or filter. When flaming foo s un er the
hoo turn the fan off.
•NEVER wear garments ma e of flammable material or loose fitting or long-
sleeve apparel while cooking. Clothing may ignite or catch utensil han les.
•ALWAYS place oven racks in the esire positions while oven is cool.
Sli e oven rack out to a or remove foo , using ry, stur y pothol ers.
ALWAYS avoi reaching into the oven to a or remove foo . If a rack must
be move while hot, use a ry pothol er.
•ALWAYS turn the oven off at the en of cooking.
• Use care when opening the oven oor. Let hot air or steam escape before
moving or replacing foo .
•NEVER use aluminum foil to cover oven racks or oven bottom. This coul
result in risk of electric shock, fire, or amage to the appliance. Use foil only
as irecte in this gui e.
•PREPARED FOOD WARNING:
Follow foo manufacturer's instructions. If a
plastic frozen foo container an /or its cover istorts, warps, or is otherwise
amage uring cooking, imme iately iscar the foo an its container.
The foo coul be contaminate
.

9
Heating Elements an Glass Ceramic Cooking Surfaces
• Surface areas on or a jacent to the unit may be hot enough to cause burns.
• NEVER touch oven heating elements, areas near elements, or interior
surfaces of oven.
• Heating elements may be hot even though they are ark in color. Areas near
elements an interior surfaces of an oven may become hot enough to cause
burns.
•
During an after use, DO NOT touch or let clothing or other flammable
material contact surface of unit or areas near unit, heating elements, or
interior surfaces of oven until they have ha sufficient time to cool.
•DO NOT COOK ON BROKEN COOKING SURFACE – If cooking surface
shoul break, cleaning solutions an spillovers may penetrate the broken
cooking surface an create a risk of electric shock. Contact a qualifie
technician imme iately.
Cleaning Safety
• Turn off all controls an wait for appliance parts to cool before touching or
cleaning them. DO NOT touch the surface elements or surroun ing areas
until they have ha sufficient time to cool.
• Clean appliance with caution. Use care to avoi steam burns if a wet
sponge or cloth is use to wipe spills on a hot surface. Some cleaners can
pro uce noxious fumes if applie to a hot surface.
Self-Clean Oven
• Clean only parts liste in this gui e. DO NOT clean oor gasket. The oor
gasket is essential for a goo seal. Care shoul be taken not to rub, amage,
or move the gasket. DO NOT use oven cleaners of any kin in or aroun any
part of the self-clean oven.
• Before self-cleaning the oven, remove broiler pan, oven racks an other
utensils an wipe up excessive spillovers to prevent excessive
smoke, flare-
ups or flaming.
• This range features a cooling fan which operates automatically uring a
clean cycle. If the fan oes not turn on, cancel the clean operation an
contact an authorize servicer.
• It is normal for the rangetop cooking surface of the range to become hot
uring a self-clean cycle. Therefore, touching the rangetop cooking surface
uring a clean cycle shoul be avoi e .
• NEVER leave your resi ence when the self-clean function is operating.
Getting Starte
Warnings
8
Cooking Safety (cont.)
• If you are “flaming” liquor or other spirits un er an exhaust, TURN THE
FAN OFF. The raft coul cause the flames to sprea out of control.
Utensil Safety
• Use pans with flat bottoms an han les that are easily graspe an stay
cool. Avoi using unstable, warpe , easily tippe or loose-han le pans.
Also avoi using pans, especially small pans, with heavy han les as they
coul be unstable an easily tip. Pans that are heavy to move when fille
with foo may also be hazar ous.
• Be sure utensil is large enough to properly contain foo an avoi
boilovers. Pan size is particularly important in eep fat frying. Be sure pan
will accommo ate the volume of foo that is to be a e as well as the
bubble action of fat.
• To minimize burns, ignition of flammable materials an spillage ue to
unintentional contact with the utensil, DO NOT exten han les over
a jacent burners. ALWAYS turn pan han les towar the si e or back of the
appliance, not out into the room where they are easily hit or reache by
small chil ren.
•NEVER let a pan boil ry as this coul amage the utensil an the
appliance.
•
Follow the manufacturer's irections when using oven cooking bags.
• Only certain types of glass, glass/ceramic, ceramic or glaze utensils are
suitable for rangetop surface or oven usage without breaking ue to the
su en change in temperature. Follow manufacturer's instructions when
using glass.
• This appliance has been teste for safe performance using conventional
cookware. DO NOT use any evices or accessories that are not specifically
recommen e in this gui e. DO NOT use eyeli covers for the surface
units, stovetop grills, or a -on oven convection systems. The use of
evices or accessories that are not expressly recommen e in this manual
can create serious safety hazar s, result in performance problems, an
re uce the life of the components of the appliance.
Getting Starte
CAUTION
To void risk of property d m ge, DO NOT use c st iron cookw re.
C st iron ret ins he t nd m y result in d m ging the r ngetop.

11
Getting Starte
Warnings
10
Important Safety Notice an Warning
The California Safe Drinking Water an Toxic Enforcement Act of 1986 (Proposition
65) requires the Governor of California to publish a list of substances known to the
State of California to cause cancer or repro uctive harm, an requires businesses
to warn customers of potential exposures to such substances. Users of this
appliance are hereby warne that when the oven is engage in the self-clean
cycle, there may be some low-level exposure to some of the liste substances,
inclu ing carbon monoxi e. Exposure to these substances can be minimize by
properly venting the oven to the out oors by opening the win ows an /or oor in
the room where the appliance is locate uring the self-clean cycle.
Important notice regar ing pet bir s:
NEVER keep pet bir s in the kitchen or in rooms where the fumes from the
kitchen coul reach. Bir s have a very sensitive respiratory system. Fumes
release uring an oven self-cleaning cycle may be harmful or fatal to bir s.
Fumes release ue to overheate cooking oil, fat, margarine an overheate
non-stick cookware may be equally harmful
.
About Your Appliance
• For proper oven performance an operation, DO NOT block or obstruct the
oven vent uct locate on the right si e of the air grille.
• Avoi touching oven vent area while oven is on an for several minutes after
oven is turne off. When the oven is in use, the vent an surroun ing area
become hot enough to cause burns. After oven is turne off, DO NOT touch
the oven vent or surroun ing areas until they have ha sufficient time to
cool.
• Other potentially hot surfaces inclu e rangetop, areas facing the rangetop,
oven vent, surfaces near the vent opening, oven oor, areas aroun the oven
oor an oven win ow.
• The misuse of oven oors (e.g. stepping, sitting, or leaning on them) can
result in potential hazar s an /or injuries.
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.
Getting Starte
WARNING
CAUTION
To void sickness nd food w ste, DO NOT llow defrosted food to
rem in in the oven for more th n two hours.
BURN OR ELECTRICAL SHOCK
HAZARD
To void risk of injury or de th, M ke sure ll
controls re OFF nd oven is COOL before
cle ning. F ilure to do so c n result in burns or electric l shock.
WARNING
To void risk of injury or de th, NEVER use ppli nce s sp ce he ter
to he t or w rm room to prevent potenti l h z rd to the user nd
d m ge to the ppli nce. Also, DO NOT use the r ngetop or oven s
stor ge re for food or cooking utensils.
WARNING
ELECTRICAL SHOCK HAZARD
To void risk of injury or de th, DO NOT touch hot oven
light bulb with d mp cloth s the bulb could bre k. Should
the bulb bre k, disconnect power to the ppli nce before
removing bulb to void electric l shock.
NOTICE
DO NOT turn the temper ture control on during defrosting. Turning
the convection f n on will cceler te the n tur l defrosting of the food
without the he t.
CAUTION
BURN HAZARD
To void risk of injury, DO NOT touch the gl ss. The oven
door, especi lly the gl ss, c n get hot during us ge.

13
12
Getting Starte
Getting Starte
Warnings
CAUTION
FALLING HAZARD
DO NOT store items of interest to children over the unit.
Children climbing to re ch items could be seriously injured.
WARNING
BURN HAZARD
When self-cle ning, surf ces m y get hotter th n usu l,
therefore, children should be kept w y.
WARNING
This r nge fe tures self-cle ning cycle. During this cycle, the oven
re ches elev ted temper tures in order to burn off soil nd deposits.
A powder sh residue is left in the bottom of the oven fter completion
of the self-cle n cycle.
NOTE: DO NOT use commercial oven cleaners inside the oven.
Use of these cleaners can produce hazardous fumes or can damage the
porcelain finishes. DO NOT line the oven with aluminum foil or other
materials. These items can melt or burn during a self-clean cycle,
causing permanent damage to the oven.
Before Using Range
All pro ucts are wipe clean with solvents at the factory to remove any
visible signs of irt, oil, an grease which may have remaine from the
manufacturing process. Before starting to cook, clean the range
thoroughly with hot, soapy water. There may be some burn off an
o ors on first use of the appliance–this is normal.
Glass Rangetop
Clean your glass top before the first time you use it. A thorough
cleaning with a glass top cleaner is recommen e .
Oven
IMPORTANT! Before first use, wipe interior with soapy water an
ry thoroughly. Then set the oven selector to bake, the thermostat
to 450°F, an operate for an hour.
All mo els inclu e:
•A broa range of baking an broiling mo es—up to eight cooking
mo es in all—to make even your most challenging baking projects a
success
• Strong, wear-resistant glass ceramic surface for excellent cleanability
• Split baking an broiling elements—which re uces preheating time
an provi es greater control an more even heating
• A reversing fan which is two times larger than most on the market—
this allows you to cook foo s more thoroughly an evenly—even
when baking large quantities
• Four convection mo es offering greater air circulation to shorten
cooking times an cook foo s more evenly
• Three broiling mo es inclu ing a low-broil mo e for elicate
broiling an top-browning
• A profile , conceale bake element for easier cleaning
• This appliance is certifie by Star-K to meet strict regulations in
conjunction with specific instructions foun on www.star-k.org
CAUTION
DO NOT touch the exterior portions of the oven fter
self-cle ning cycle h s begun, since some p rts become
extremely hot to the touch!
During the first few times the self-cle ning fe ture is used, there m y
be some odor nd smoking from the “curing” of the binder in the high-
density insul tion used in the oven. When the insul tion is thoroughly
cured, this odor will dis ppe r. During subsequent self-cle ning
cycles, you m y sense n odor ch r cteristic of high temper tures.
KEEP THE KITCHEN WELL-VENTED DURING THE SELF-
CLEAN CYCLE.
CAUTION
FIRE HAZARD
You must c refully check the food during the dehydr tion
process to ensure th t it does not c tch fire.

15
14
Designer Range Features (RDSCE230-5B)
10
9
2
1 3 4 5 6 7 8
15
13
14
11
11
12
1. Interior oven light switch
2. Left rear element control knob
3. Left front element control knob
4. Center element control knob
5. Oven function selector knob
6. Oven temperature control knob
7. Right rear element control knob
8. Right front element control knob
9. Backguar
10. Two 6-1/2" 1,200 watt elements
11. Two 8-1/2" 2,000 watt ual elements
12. One 12" 3,200 watt triple element
13. I entification plate
14. Three TruGli e full extension racks/Six rack positions
15. Broiler pan (locate insi e oven))
Pro uct Controls
Pro uct Controls
Oven Functions an Settings
BAKE (Two-Element Bake)
Use this setting for baking, roasting, an casseroles.
CONV BAKE (Convection Bake)
Use this setting to bake an roast foo s at the same time with minimal
taste transfer.
TRU CONV (TruConvec™)
Use this bake setting for multi-rack baking of brea s, cakes, an cookies.
(up to six racks of cookies at once)
CONV ROAST (Convection Roast)
Use this setting for roasting whole turkeys, whole chickens, hams, etc.
CONV BROIL (Convection Broil)
Use this setting to broil thick cuts of meat.
HI BROIL
Use this setting for broiling ark meats at 1” thickness or less when
rare or me ium oneness is esire .
MED BROIL
Use this setting for broiling white meats such as chicken or meats
greater than 1” thick that woul be over-browne in high broil.
LOW BROIL
Use this setting for elicate broiling such as meringue.
SELF CLEAN
Use this function to clean oven.
Convection Dehy ration (TRU CONV)
Use this function to ehy rate fruits an vegetables.
Convection Defrost (TRU CONV)
Use this function to efrost foo s.
Note: For more information on oven functions see Operation”
section.

16
OOppeerraattiioonn
OOppeerraattiioonn
Surface Operation
17
Surface Operation
About the Cooktop Surface Elements
Single ra iant elements will have one roun outline pattern shown on
the cooktop an shoul be use when cooking with smaller cooking
vessels. Dual ra iant elements allows the user to set the smaller inner
element alone or both the inner an outer elements may be use
together when using me ium to larger size cookware. Triple element
allows the use to set the smaller inner element, both inner an mi le
elements or all three elements if using larger size cookware such as a
stock pot.
Surface Burner Element
Push in an turn the control knob counterclockwise
to the esire setting. The element will cycle on
an off to maintain the esire heat setting. When
finishe , turn all controls to “OFF.”
Hot Surface In icator Lights
The range has four hot surface in icator lights. They are locate in the
center of the glass rangetop. The hot surface in icator light will glow
re when the correspon ing element is heate . The light will remain
on after turning off the control knob until the correspon ing element
has coole to a safe temperature.
Surface Cooking Tips
• The minimum pot or pan (vessel) iameter recommen e is 6”
(15 cm). Use of pots or pans as small as 4” (10 cm) is possible but
not recommen e .
Surface Heat Settings
Note: The above information is given as a guide only. You may need
to vary the heat settings to suit your personal requirements.
Cooking Vessels
Each cook has his or her own preference for the particular cooking
vessels that are most appropriate for the type of cooking being one.
Any an all cooking vessels are suitable for use in the range an it is
not necessary to replace your present omestic vessels with
commercial cookware. This a matter of personal choice. As with any
cookware, yours shoul be in goo con ition an free from excessive
ents on the bottom to provi e maximum performance an
convenience.
Note: When using big pots, it is recommended to use the center
elements. There is more room in the center and potential cleanup of
the appliance due to staining or discoloration will be minimized.
Heat Setting Use
Simmer
Melting small quantities
Steaming rice
Simmering sauces
Low
Melting large quantities
Me Low
Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,
an pu ings
Me
Sauteing an browning, braising, an
pan-frying
Maintaining slow boil on large quantities
Me High
High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
High
Boiling water quickly
Deep-fat frying in large utensil

19
18
Oven Features
OOppeerraattiioonn
OOppeerraattiioonn
Using the Oven
Preheat
For best results, it is extremely
important that you preheat your oven
to the esire cooking temperature
before placing foo items in the oven
to begin cooking. In many cooking
mo es, partial power from the broiler
is use to bring the oven to the preheat
temperature. Therefore, placing foo items in the
oven uring the preheat mo e is not recommen e .
The Viking Rapi Rea y™ Preheat System is engineere
so that the oven is brought to the esire set temperature
in a manner which will provi e the optimum cooking environment
base on the selecte cooking mo e in the shortest possible time.
For instance, the preheat mo e for TruConvec™ is esigne to be
brought up to the set point temperature in a ifferent manner than the
preheat mo e for conventional bake. This is because TruConvec is
esigne for multi-rack baking. So it is extremely critical that all rack
positions have reache the esire cooking temperature. As a result, it
is normal for oven to take slightly longer for the oven to preheat to
350°F in TruConvec mo e when compare to the amount of time it
takes to preheat the oven cavity to 350°F in conventional bake mo e.
Also, preheat time can vary base on some external factors such as
room temperature an power supply. A significantly col er room
temperature or a power supply less than 240 VAC can lengthen the
time it takes for the oven to reach the esire set temperature.
OVEN
FUNCTION
OVEN
TEMPERATURE
Rack Positions
Each oven is equippe with three full extension oven racks. All ovens
have six rack positions. Position 6 is the farthest from the oven bottom.
Position 1 is the closest to the oven bottom. The racks can be easily
remove an arrange at various levels. For best results with
conventional baking, DO NOT use more than one rack at a time. It is
also recommen e , when using two racks, to bake with the racks in
positions 2 an 4 or positions 3 an 5.
Broil element
Oven light
6
5
4
3
2
1
TruConvec™ element
(behind baffle)
Three TruGlide
extension racks
Concealed bake element

21
20
Operation
Operation
Using the Oven
Conventional an Convection Cooking
Because of variations in foo ensity, surface texture an consistency,
some foo s may be prepare more successfully using the conventional
bake setting. For this reason, conventional baking is recommen e
when preparing bake goo s such as custar . The user may fin other
foo s that are also prepare more consistently in conventional bake.
This is perfectly normal. Convection cooking is a cooking technique
which utilizes fan force air to circulate heat throughout the entire
oven creating the optimum cooking environment. Cooking with
convection is inten e when performing multi-rack baking an for
baking heavier foo s.
Conventional an Convection Cooking Tips
• As a general rule, to convert conventional recipes to convection
recipes, re uce the temperature by 25° F (-3.9°C) an the cooking
time by approximately 10 to 15%.
• Cooking times for stan ar baking an convection baking will be the
same. However, if using convection to cook a single item or smaller
loa , then it is possible to have 10-15% re uction in cooking time.
(Remember convection cooking is esigne for multi-rack baking or
cooking large loa s.)
• If cooking items which require longer than 45 minutes, then it
is possible to see a 10-15% re uction in cooking time. This is
especially true for large items cooke in the convection roast
function.
• A major benefit of convection cooking is the ability to prepare foo s
in quantity. The uniform air circulation makes this possible. Foo s
that can be prepare on two of three racks at the same time inclu e:
pizza, cakes, cookies, biscuits, muffins, rolls, an frozen convenience
foo s.
• For three-rack baking, use any combination of rack positions 2, 3, 4,
an 5. For two-rack baking, use rack positions 2 an 4 or positions 3
an 5. Remember that the racks are numbere from bottom to top.
See Oven Features” illustration.
• Items cooke in a convection function can be easily over bake . This
being the case, it is usually a goo i ea to pull items out of the oven
just before they seem to be one. Items will continue to cook right
after they are set out of the oven.
Conventional an Convection Cooking Tips (cont.)
• Some recipes, especially those that are homema e, may require
a justment an testing when converting from stan ar to
convection mo es. If unsure how to convert a recipe, begin by
preparing the recipe in conventional bake. After achieving
acceptable results, follow the convection gui elines liste for the
similar foo type. If the foo is not prepare to your satisfaction
uring this first convection trial, a just only one recipe variable at a
time (cooking time, rack position, or temperature) an repeat the
convection test. Continue a justing one recipe variable at a time
until satisfactory results are achieve .
Pan Placement Tips
• When using large (15" x 13") flat pans or trays that cover most of
the rack, rack positions 2 or 3 pro uce the best results.
• When baking on more than one rack, it is recommen e to use one
of the convection mo es an the 2n an 4th positions or the 3r
an 5th positions for more even baking. When baking on three
racks, use any combination of positions 2, 3, 4, an 5 for more
consistent results.
• Stagger pans in opposite irections when two racks an several pans
are use in conventional bake. If possible, no pan shoul be irectly
above another.
• Allow 1 to 2 inches of air space aroun all si es of each pan for even
air circulation.
Single Rack Pan
Placement
Multiple Rack Pan
Placement

23
22
Operation
Operation
Baking
BAKE (Two-Element Bake)
Full power heat is ra iate
from the bake element in the
bottom of the oven cavity an
supplemental heat is ra iate
from the broil element. This
function is recommen e for
single rack baking. Many
cookbooks contain recipes to
be cooke in the conventional
manner. Conventional baking/
roasting is particularly suitable for ishes that require a high
temperature. Use this setting for baking, roasting, an casseroles.
CONV BAKE
(Convection Bake)
The bottom element operates
at full power, an the top broil
element operates at
supplemental power. The
heate air is circulate by the
motorize fan in the rear of the
oven provi ing a more even
heat istribution. This even
circulation of air equalizes the
temperature throughout the oven cavity an eliminates the hot an
col spots foun in conventional ovens. A major benefit of convection
baking is the ability to prepare foo in quantity using multiple racks—a
feature not possible in a stan ar oven.
When roasting using this setting, cool air is quickly replace , searing
meats on the outsi e an retaining more juices an natural flavor on
the insi e with less shrinkage. With this heating metho , foo s can be
bake an roaste at the same time with minimal taste transfer, even
when ifferent ishes are involve , such as cakes, fish or meat. The hot
air system is especially economical when thawing frozen foo . Use this
setting for baking an roasting.
two-element bake
convection bake
TRU CONV (TruConvec™)
The rear element only operates
at full power. There is no irect
heat from the bottom or top
elements. The motorize fan in
the rear of the oven circulates
air in the oven cavity for even
heating. Use this setting for
foo s that require gentle
cooking such as pastries,
souffles, yeast brea s, quick
brea s an cakes. Brea s, cookies, an other bake goo s come out
evenly texture with gol en crusts. No special bakeware is require .
Use this function for single rack baking, multiple rack baking, roasting,
an preparation of complete meals. This setting is also recommen e
when baking large quantities of bake goo s at one time.
Baking Tips
• Make sure the oven racks are in the esire positions before turning
the oven on.
•
DO NOT open the oven oor frequently uring baking. If you must
open the oor, the best time is uring the last quarter of the baking
time.
• Bake to shortest time suggeste an check for oneness before
a ing more time. For bake goo s, a stainless steel knife place in
the center of the pro uct shoul come clean when one.
•Use the pan size an type recommen e by the recipe to ensure
best results. Cakes, quick brea s, muffins, an cookies shoul be
bake in shiny, reflective pans for light, gol en crusts. Avoi the use
of ol , arkene pans. Warpe , ente , stainless steel an tin-
coate pans heat unevenly an will not give uniform baking results.
TruConvec™

25
24
Operation
Operation
Baking
Conventional Baking Chart
Single Rack Time
Foo Pan Size Position Temp (min)
BREADS
Biscuits Cookie sheet 3 or 4 400˚ F (204.4˚ C) 8 - 10
Yeast loaf Loaf pan 3 or 4 375 ˚ F (190.6˚ C) 30 - 35
Yeast rolls Cookie sheet 3 or 4 400 ˚ F (204.4˚ C) 12 - 15
Nut brea Loaf pan 3 or 4 375 ˚ F ( 190.6˚ C) 30 - 35
Cornbrea 8" x 8" 3 or 4 400 ˚ F (204.4˚ C) 20 - 25
Gingerbrea 8" x 8" 3 or 4 350 ˚ F (176.7˚ C) 35 - 40
Muffins Muffin tin 3 or 4 375 ˚ F (190.6˚ C) 15 - 20
Corn muffins Muffin tin 3 or 4 375 ˚ F (190.6˚ C) 15 - 20
CAKES
Angel foo Tube pan 3 or 4 375 ˚ F (190.6˚ C) 35 - 45
Bun t Tube pan 3 or 4 350 ˚ F (176.7˚ C) 45 - 55
Cupcakes Muffin pan 3 or 4 350 ˚ F (176.7˚ C) 16 - 20
Layer, sheet 13" x 9" 3 or 4 350 ˚ F (176.7˚ C) 40 - 50
Layer, two 9" roun 3 or 4 350 ˚ F (176.7˚ C) 30 - 35
Poun Loaf pan 3 or 4 350 ˚ F (176.7˚ C) 60 - 65
COOKIES
Brownies 13" x 9" 3 or 4 350 ˚ F (176.7˚ C) 25 - 30
Choc. chip Cookie sheet 3 or 4 375 ˚ F (190.6˚ C) 12 - 15
Sugar Cookie sheet 3 or 4 350 ˚ F (176.7˚ C) 10 - 12
PASTRY
Cream puffs Cookie sheet 3 or 4 400 ˚ F (204.4˚ C) 30 - 35
PIES
Crust, unfille 9" roun 3 or 4 425 ˚ F (218.3˚ C) 10 - 12
Crust, fille 9" roun 3 or 4 375 ˚ F (190.6˚ C) 55 - 60
Lemon meringue 9" roun 3 or 4 350 ˚ F (176.7˚ C) 12 - 15
Pumpkin 9" roun 3 or 4 350 ˚ F (176.7˚ C) 40 - 45
Custar 6 - 4 oz cups 3 or 4 350 ˚ F (176.7˚ C) 35 - 40
ENTREES
Egg rolls Cookie sheet 3 or 4 400 ˚ F (204.4˚ C) 12 - 15
Fish sticks Cookie sheet 3 or 4 425 ˚ F (218.3˚ C) 18 - 21
Lasagna, frz Cookie sheet 3 or 4 375 ˚ F (190.6˚ C) 65 - 70
Pot pie Cookie sheet 3 or 4 400 ˚ F (204.4˚ C) 35 - 40
Gr. peppers stuffe 13" x 9" 3 or 4 375 ˚ F (190.6˚ C) 65 - 70
Quiche 9" roun 3 or 4 400 ˚ F (204.4˚ C) 25 - 30
Pizza, 12" Cookie sheet 3 or 4 400 ˚ F (204.4˚ C) 15 - 20
Mac. & cheese, frz Cookie sheet 3 or 4 375 ˚ F (190.6˚ C) 60 - 65
VEGETABLES
Bake potatoes On rack 3 or 4 375 ˚ F (190.6˚ C) 60 - 65
Spinach souffle 1 qt. casserole 3 or 4 350 ˚ F (176.7˚ C) 45 - 50
Squash Cookie sheet 3 or 4 375 ˚ F (190.6˚ C) 50 - 55
French fries Cookie sheet 3 or 4 425 ˚ F (218.3˚ C) 15 - 20
Note: The above information is given as a guide only. Note: The above information is given as a guide only.
Single Rack Time
Foo Pan Size Position Temp (min)
BREADS
Biscuits Cookie sheet 2 & 4 375 ˚ F (190.6˚ C) 7 - 9
Yeast loaf Loaf pan 2 & 4 350 ˚ F (176.7˚ C) 20 - 25
Yeast rolls Cookie sheet 2 & 4 375 ˚ F (190.6˚ C) 11 - 13
Nut brea Loaf pan 2 & 4 350 ˚ F (176.7˚ C) 20 - 25
Cornbrea 8" x 8" 2 & 4 375 ˚ F (190.6˚ C) 15 - 20
Gingerbrea 8" x 8" 2 & 4 325 ˚ F (162.8˚ C) 30 - 35
Muffins Muffin tin 2 & 4 350 ˚ F (176.7˚ C) 12 - 15
Corn muffins Muffin tin 2 & 4 350 ˚ F (176.7˚ C) 0 - 12
CAKES
Angel foo Tube pan 3 or 4 325 ˚ F (162.8˚ C) 30 - 35
Bun t Tube pan 3 or 4 325 ˚ F (162.8˚ C) 35 - 40
Cupcakes Muffin pan 2 & 4 325 ˚ F (162.8˚ C) 15 - 17
Layer, sheet 13" x 9" 2 & 4 325 ˚ F (162.8˚ C) 30 - 32
Layer, two 9" roun 2 & 4 325 ˚ F (162.8˚ C) 25 - 30
Poun Loaf pan 2 & 4 325 ˚ F (162.8˚ C) 5 - 50
COOKIES
Brownies 13" x 9" 2 & 4 325 ˚ F (162.8˚ C) 20 -25
Choc. chip Cookie sheet 2,3,& 4 350 ˚ F (176.7˚ C) 7 -10
Sugar Cookie sheet 2,3,& 4 325 ˚ F (162.8˚ C) 9-10
PASTRY
Cream puffs Cookie sheet 2 & 4 375 ˚ F (190.6˚ C) 4 - 27
PIES
Crust, unfille 9" roun 2 & 4 400 ˚ F (204.4˚ C) 7 - 9
Crust, fille 9" roun 2 & 4 350 ˚ F (176.7˚ C) 50 - 55
Lemon meringue 9" roun 2 & 4 325 ˚ F (162.8˚ C) 4 - 5
Pumpkin 9" roun 2 & 4 325 ˚ F (162.8˚ C) 35 - 45
Custar 6 - 4 oz cups 2 & 4 325 ˚ F (162.8˚ C) 30 - 35
ENTREES
Egg rolls Cookie sheet 2 & 4 375 ˚ F (190.6˚ C) 8 - 10
Fish sticks Cookie sheet 2 & 4 400 ˚ F (204.4˚ C) 13 -16
Lasagna, frz Cookie sheet 2 & 4 350 ˚ F (176.7˚ C) 60 - 65
Pot pie Cookie sheet 2 & 4 375 ˚ F (190.6˚ C) 10 - 12
Gr. peppers stuffe 13" x 9" 2 & 4 350 ˚ F (176.7˚ C) 45 - 50
Quiche 9" roun 2 & 4 375 ˚ F (190.6˚ C) 20 - 25
Pizza, 12" Cookie sheet 2 & 4 375 ˚ F (190.6˚ C) 10 - 12
Mac. & cheese, frz Cookie sheet 3 or 4 350 ˚ F (176.7˚ C) 45 - 50
VEGETABLES
Bake potatoes On rack 3 or 4 350 ˚ F (176.7˚ C) 45 - 50
Spinach souffle 1 qt. casserole 3 or 4 325 ˚ F (162.8˚ C) 35 - 40
Squash Cookie sheet 3 or 4 350 ˚ F (176.7˚ C) 40 - 45
French fries Cookie sheet 3 or 4 400 ˚ F (204.4˚ C) 10 - 15
Convection Baking Chart

27
26
Operation
Operation
Solving Baking Problems
Baking problems can occur for many reasons. Check the chart below for
the causes an reme ies for the most common problems. It is important
to remember that the temperature setting an cooking times you are
accustome to using with your previous oven may vary slightly from
those require with this oven. If you fin this to be true, it is necessary
to a just your recipes an cooking times accor ingly.
Problems Cause Reme y
Cakes burne on the 1. Oven was too hot 1. Re uce temperature
si es or not one 2. Wrong pan size 2. Use recom. pan size
in center
3. Too many pans 3. Re uce no. of pans
Cakes crack on top 1. Batter too thick 1. Follow recipe
A liqui
2. Oven too hot 2. Re uce temperature
3. Wrong pan size 3. Use recom. pan size
Cakes are not level 1. Batter uneven 1. Distribute batter even
2. Oven or rack not level 2. Level oven or rack
3. Pan was warpe 3. Use proper pan
Foo too brown on 1. Oven oor opene 1. Use oor win ow to
bottom too often check foo
2. Dark pans being use 2. Use shiny pans
3. Incorrect rack position 3. Use recom. rack position
4. Wrong bake setting 4. A just to conventional
or convection setting
as nee e
5. Pan too large 5. Use proper pan
Foo too brown on 1. Rack position too high 1. Use recom. rack position
top 2. Oven not preheate 2. Allow oven to preheat
3. Si es of pan too high 3. Use proper pans
Cookies too flat 1. Hot cookie sheet 1. Allow sheet to cool
between batches
Pies burne aroun 1. Oven too hot 1. Re uce temperature
e ges 2. Too many pans use 2. Re uce no. of pans
3. Oven not preheate 3. Allow oven to preheat
Pies too light on top 1. Oven not hot enough 1. Increase temperature
2. Too many pans use 2. Re uce no. of pans
3. Oven not preheate 3. Allow oven to preheat
Common Baking Problems/Reme ies
Roasting
CONV ROAST*
(Convection Roast)
The convection element runs in
conjuction with the inner an
outer broil elements. The
reversible convection fan runs at
a higher spee in each
irection. This transfer of heat
(mainly from the convection
element) seals moisture insi e
of large roasts. A time savings is
gaine over existing, single fan convection roast mo es. Use this
setting for whole turkeys, whole chickens, hams, etc.
*Note: This function uses a high-speed convection fan for optimum
cooking performance. Some noise may be noticed from this high fan
speed. This is normal.
Note: You can also roast foods using bake settings. See the Baking”
section for additional information.
Roasting Tips
ALWAYS use the broiler pan an gri supplie with each oven. The
hot air must be allowe to circulate aroun the item being roaste .
DO NOT cover what is being roaste . Convection roasting seals in
juices quickly for a moist, ten er pro uct. Poultry will have a light,
crispy skin an meats will be browne , not ry or burne . Cook meats
an poultry irectly from the refrigerator. There is no nee for meat or
poultry to stan at room temperature.
• As a general rule, to convert conventional recipes to convection
recipes, re uce the temperature by 25˚ F (-3.9˚ C) an the cooking
time by approximately 10 to 15%.
•ALWAYS roast meats fat si e up in a shallow pan using a roasting
rack. No basting is require when the fat si e is up. DO NOT a
water to the pan as this will cause a steame effect. Roasting is a ry
heat process.
• Poultry shoul be place breast si e up on a rack in a shallow pan.
Brush poultry with melte butter, margarine, or oil before an uring
roasting.
• For convection roasting, DO NOT use pans with tall si es as this will
interfere with the circulation of heate air over the foo .
• If using a cooking bag, foil tent, or other cover, use the conventional
bake setting rather than either convection setting.
convection roast

29
28
Operation
Operation
Roasting Tips (cont.)
• When using a meat thermometer, insert the probe halfway into the
center of the thickest portion of the meat. (For poultry insert the
thermometer probe between the bo y an leg into the thickest part
of the inner thigh.) The tip of the probe shoul not touch bone, fat,
or gristle to ensure an accurate rea ing. Check the meat
temperature halfway through the recommen e roasting time. After
rea ing the thermometer once, insert it 1⁄2inch (1.3 cm) further into
the meat, then take a secon rea ing. If the secon temperature
registers below the first, continue cooking the meat.
• Roasting times always vary accor ing to the size, shape an quality
of meats an poultry. Less ten er cuts of meat are best prepare in
the conventional bake setting an may require moist cooking
techniques. Remove roaste meats from the oven when the
thermometer registers 5˚ F (-15˚ C) to 10˚ F (-12˚ C) lower than the
esire oneness. The meat will continue to cook after removal from
the oven. Allow roasts to stan 15 to 20 minutes after roasting in
or er to make carving easier.
Roasting
Conventional Roasting Chart
(when using the Bake or Convection Bake setting)
Note: The above information is given as a guide only.
Time Internal
Foo Weight Temp (min/lb) Temp
BEEF
Rib roast
Rare 4 - 6 lbs 325˚ F (162.8˚ C) 25 140˚ F (60.0˚ C)
Me ium 4 - 6 lbs 325˚ F (162.8˚ C) 30 155˚ F (68.3˚ C)
Well one 4 - 6 lbs 325˚ F (162.8˚ C) 40 170˚ F (76.7˚ C)
Rump roast
Me ium 4 - 6 lbs 325˚ F (162.8˚ C) 25 155˚ F (68.3˚ C)
Well one 4 - 6 lbs 325˚ F (162.8˚ C) 30 170˚ F (76.7˚ C)
Tip roast
Me ium 3 - 4 lbs 325˚ F (162.8˚ C) 35 155˚ F (68.3˚ C)
Well one 3 - 4 lbs 325˚ F (162.8˚ C) 40 170˚ F (76.7˚ C)
LAMB
Lamb leg 3 - 5 lbs 325˚ F (162.8˚ C) 30 180˚ F (82.2˚ C)
PORK
Pork loin 3 - 5 lbs 325˚ F (162.8˚ C) 35 180˚ F (82.2˚ C)
Pork chops 1 -1 1/4 lbs 350˚ F (176.7˚ C) 55 - 60 N/A
1" thick total time
Ham, fully 5 lbs 325˚ F (162.8˚ C) 18 130˚ F (54.4˚ C)
cooke
POULTRY
Chicken, whole 3 - 4 lbs 375˚ F (190.6˚ C) 30 180˚ F (82.2˚ C)
Turkey, 12 - 16 lbs 325˚ F (162.8˚ C) 16 - 20 180˚ F (82.2˚ C)
unstuffe
Turkey 20 - 24 lbs 325˚ F (162.8˚ C) 16 - 20 180˚ F (82.2˚ C)
Turkey, stuffe 12 - 16 lbs 325˚ F (162.8˚ C) 17 - 21 180˚ F (82.2˚ C)
Turkey, stuffe 20 - 24 lbs 325˚ F (162.8˚ C) 17 - 21 180˚ F (82.2˚ C)
Turkey breast 4 - 6 lbs 325˚ F (162.8˚ C) 20 180˚ F (82.2˚ C)

31
30
Operation
Operation
Roasting
Convection Roasting Chart
Time Internal
Foo Weight Temp (min/lb) Temp
BEEF
Rib roast
Rare 4 - 6 lbs 325˚ F (162.8˚ C) 25 140˚ F (60.0˚ C)
Me ium 4 - 6 lbs 325˚ F (162.8˚ C) 24 155˚ F (68.3˚ C)
Well one 4 - 6 lbs 325˚ F (162.8˚ C) 30 170˚ F (76.7˚ C)
Rump roast
Me ium 4 - 6 lbs 325˚ F (162.8˚ C) 20 155˚ F (68.3˚ C)
Well one 4 - 6 lbs 325˚ F (162.8˚ C) 24 170˚ F (76.7˚ C)
Tip roast
Me ium 3 - 4 lbs 325˚ F (162.8˚ C) 30 155˚ F (68.3˚ C)
Well one 3 - 4 lbs 325˚ F (162.8˚ C) 35 170˚ F (76.7˚ C)
LAMB
Lamb leg 3 - 5 lbs 325˚ F (162.8˚ C) 30 180˚ F (82.2˚ C)
PORK
Pork loin 3 - 5 lbs 325˚ F (162.8˚ C) 30 180˚ F (82.2˚ C)
Pork chops 1 -1 1/4 lbs 325˚ F (162.8˚ C) 45 - 50 N/A
1" thick total time
Ham, fully 5 lbs 325˚ F (162.8˚ C) 15 130˚ F (54.4˚ C)
cooke
POULTRY
Chicken, whole 3-4 lbs 350 (176.7 C) 25 180˚ F (82.2˚ C)
Turkey, 12 - 16lbs 325˚ F (162.8˚ C) 11 180˚ F (82.2˚ C)
unstuffe
Turkey 20 - 24 lbs 325˚ F (162.8˚ C) 11 180˚ F (82.2˚ C)
Turkey, stuffe 12 - 16 lbs 325˚ F (162.8˚ C) 9 - 10 180˚ F (82.2˚ C)
Turkey, stuffe 20 - 24 lbs 325˚ F (162.8˚ C) 9 - 10 180˚ F (82.2˚ C)
Turkey breast 4 - 6 lbs 325˚ F (162.8˚ C) 20 180˚ F (82.2˚ C)
Note: The above information is given as a guide only.
Broiling
CONV BROIL*
(Convection Broil)
The top element operates at full
power. This function is exactly the
same as regular broiling with the
a itional benefit of air circulation
by the motorize fan in the rear of
the oven. Smoke is re uce since
the airflow also re uces peak
temperatures on the foo . Use
this setting for broiling thick cuts
of meats.
*Note: This function uses a high-speed convection fan for optimum
cooking performance. Some noise may be noticed from this high fan
speed. This is normal.
HI BROIL
Heat ra iates from both broil
elements, locate in the top of
the oven cavity, at full power. The
istance between the foo s an
the broil elements etermines
broiling spee . For fast broiling,
foo may be as close as 2 inches
(5 cm) to the broil element or on
the top rack. Fast broiling is best
for meats where rare to me ium
oneness is esire . Use this setting for broiling small an average cuts
of meat.
MED BROIL
Inner an outer broil elements
pulse on an off to pro uce less
heat for slow broiling. Allow about
4 inches (10 cm) between the top
surface of the foo an the broil
element. Slow broiling is best for
chicken an ham in or er to broil
foo without over-browning it.
Use this setting for broiling small
an average cuts of meat.
convection broil
high broil
medium broil

33
32
Operation
Operation
LOW BROIL
This mo e uses only a fraction
of the available power to the
inner broil element for elicate
top-browning. The inner broil
element is on for only part of
the time. Use this setting to
gently brown meringue on racks
3 or 4 in 3-4 minutes.
Broiling Instructions
Broiling is a ry-heat cooking metho using irect or ra iant heat. It is
use for small, in ivi ualize cuts such as steaks, chops, an patties.
Broiling spee is etermine by the istance between the foo an
the broil element. Choose the rack position base on esire results.
Conventional broiling (LOW, MED or HI BROIL) is most successful for
cuts of meat 1-2 inches thick an is also more suitable for flat pieces of
meat. Convection broiling has the a vantage of broiling foo
slightly quicker than conventional. Convection broiling of meats
pro uces better results, especially for thick cuts. The meat sears on
the outsi e an retains more juices an natural flavor insi e with
less shrinkage.
1. Arrange the oven rack in the esire position before turning
broiler on.
2. Center the foo on col broiler pan an gri supplie with your
oven. Place broiler pan in oven.
3. Set the oven function selector to esire broiling function an the
temperature control knob to “Broil”.
4. Close the oor. There is not a etent to hol the oor in the open
broil stop position. With open oor broiling the broil element oes
not cycle on an off. With close oor broiling the broil element
might cycle on an off if an exten e broiling time is require .
A built-in smoke "eliminator" in the top of the oven helps re uce
smoke an o ors.
low broil
Broiling
Broiling Tips
•ALWAYS use a broiler pan an gri for broiling. They are
esigne to provi e rainage of excess liqui an fat away from
the cooking surface to help prevent splatter, smoke, an fire.
• To keep meat from curling, slit fatty e ge.
• Brush chicken an fish with butter several times as they broil to
prevent rying out. To prevent sticking, lightly grease broiler tray.
• Broil on first si e for slightly more than half the recommen e
time, season, an turn. Season secon si e just before removing.
•ALWAYS pull rack out to stop position before turning or
removing foo .
• Use tongs or a spatula to turn meats. NEVER pierce meat with a
fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the
foo . Drippings will bake onto the pan if it is left in the heate
oven after broiling. While pan is hot, place amp paper towel
over gri . Drizzle with liqui ishwashing etergent an pour
water over gri . This will make cleaning of the pan easier, or the
broiler pan can be line with aluminum foil to make cleaning
easier. Be sure the foil exten s up the si e of the pan. Although
it is not recommen e , the gri can also be covere with foil. Be
sure to slit openings to conform with the openings in the gri so
melte fat can rain through to prevent spattering, smoking, or
the possibility of grease fire.

35
34
Operation
Broiling
Operation
Broiling Chart
Type an Time
Cut of Meat Weight Setting Rack (min)
BEEF
Sirloin, 1"
Rare 12 oz Conventional Broil 57
Me ium 12 oz Conventional Broil 59
Well one 12 oz Conventional Broil 5 11
T-Bone, 3/4"
Rare 10 oz Conventional Broil 55
Me ium 10 oz Conventional Broil 57
Well one 10 oz Conventional Broil 59
Hamburger, 1/2"
Rare 1/4 lb. Convection Broil 54
Me ium 1/4 lb. Convection Broil 57
Well one 1/4 lb. Convection Broil 59
CHICKEN
Bnls breast 1 lb. Convection Broil 4 18
Bone-in breast 2 - 2 1/2 lb. Conventional Broil 4 20
Chicken pieces 2 - 2 1/2 lb. Convection Broil 4 18 (min/lb)
HAM
Ham slice, 1" 1 lb. Conventional Broil 4 22
LAMB
Rib chops, 1" 12 oz. Convection Broil 57
Shoul er 1 lb. Convection Broil 56
PORK
Loin chops, 3/4" 1 lb. Convection Broil 4 14
Bacon Conventional Broil 4 6
FISH
Salmon steak 1 lb. Convection Broil 57
Fillets 1 lb. Convection Broil 56
Note: The above information is given as a guide only.
Convection Dehy rate/Defrost
Convection Dehy rate
This oven is esigne not only to cook, but also to ehy rate fruits
an vegetables.
1. Prepare the foo as recommen e .
2. Arrange the foo on rying racks (not inclu e with the oven;
contact a local store han ling speciality cooking utensils).
3. Set the appropriate low temperature an turn the selector to “TRU
CONV”.
Convection Defrost
1. Place the frozen foo on a baking sheet.
2. Set the temperature control to “OFF”.
3. Turn the selector to “TRU CONV”.
WARNING
To void sickness nd food w ste, DO NOT llow defrosted food to
rem in in the oven for more th n two hours.
NOTICE
CAUTION
DO NOT turn the temper ture control on during defrosting. Turning the
convection f n on will cceler te the n tur l defrosting of the food
without the he t.
WARNING
DANGER
CAUTION
FOR YOUR SAFETY
FIRE HAZARD
You must c refully check the food during the dehydr tion
process to ensure th t it does not c tch fire.

3736
Operation
Cooking Substitutes Charts
In many cases, a recipe requires an ingre ient which is not rea ily
available or calls for a unit of measure that is not easily recognize .
The following charts have been provi e as useful gui es in these
situations.
Ingre ient Substitutes
Recipe calls for: Substitute with:
1 tbsp. cornstarch 2 tbsp. flour (thickening)
1 whole egg 2 egg yolks plus 1 tbsp. water
1 c. whole milk
1 c. skim milk plus 2 tbsp. margarine or
1/2 c. evaporate milk plus 1/2 c. water
1 oz. unsweetene chocolate 3 tbsp. cocoa pow er plus 1 tbsp. margarine
1 tbsp. baking pow er
1/2 tsp. cream of tartar plus 1/4 tsp. baking
so a
1/2 c. butter 7 tbsp. margarine or shortening
1 c. airy sour cream 1 tbsp. lemon juice plus 1 c. evaporate milk
Can Size Contents Can Size Contents
8 oz. 1 c. No. 303 2 c.
Picnic 1-3/4 c. No. 2 2-1/2 c.
No. 300 1-3/4 c. No. 3 4 c.
No. 1 tall 2 c. No. 10 12 c.
Measure Equivalent Metric*
1 tbsp. 3 tsp 15 mL
2 tbsp. 1 oz 30 mL
1 jig. 1-1/2 oz 45 mL
1/4 c. 4 tbsp. 60 mL
1/3 c. 5 tbsp. plus 1 tsp. 80 mL
1/2 c. 8 tbsp. 125 mL
1 c. 16 tbsp. 250 mL
1 pt. 2 c. 30 g
1 lb. 16 oz 454 g
2.21 lb. 35.3 oz 1 kg
Note: Rounded for easier measuring.
Canne Foo Sizes
Kitchen Equivalent an Metrics
PPrroouucctt CCaarree
Cleaning an Maintenance
Any piece of equipment works better an lasts longer when
maintaine properly an kept clean. Cooking equipment is no
exception. Your range must be kept clean an maintaine properly.
Make sure all controls are in the “OFF” position. Disconnect power if
you are going to clean thoroughly with water.
Glass Ceramic Top
Cleaning of glass ceramic tops is ifferent from cleaning a stan ar
porcelain finish. To maintain an protect the surface of your new glass
ceramic top, follow these basic steps:
For normal light soil:
Rub a few rops of a glass ceramic cream to the cool soile area
using a amp paper towel. Wipe until all soil an cream are
remove . Frequent cleaning leaves a protective coating which is
essential in preventing scratches an abrasions.
For heavy, burne soil:
1. Apply a few rops of glass ceramic cleaning cream to the cool
soile area.
2. Using a amp paper towel, rub cream into burne on area.
3. Carefully scrape remaining soil with a razor scraper. Hol the
scraper at a 30° angle against the ceramic surface.
4. If any soil remains, repeat the steps liste above. For a itional
protection, after all soil has been remove , polish the entire surface
with the cleaning cream.
5. Buff with a ry paper towel. As the cleaning cream cleans, it leaves
a protective coating on the glass surface. This coating helps to
prevent buil -up of mineral eposits (water spots) an will make
future cleaning easier. Dishwashing etergents remove this
protective coating an therefore make the glass ceramic top more
susceptible to staining.

39
38
Pro uct Care
Pro uct Care
Cleaning an Maintenance
Cleaning Problems on Glass Ceramic Top
Problem Cause To Prevent To Remove
Brown
streaks an
specks
Cleaning with
sponge or cloth
containing soil-
la en etergent
water.
Use cleaning cream
with clean amp
paper towel.
Use a light
application of
cleaning cream
with a clean amp
paper towel.
Blackene
burne on
spots
Spatters or
spillovers onto a
hot cooking area
or acci ental
melting of a
plastic film, such
as a brea .
Wipe all spillovers
as soon as it is
safe an to not
put plastic items
on a warm
cooking area.
Clean area with
cleaning cream an
a amp paper
towel, non-
abrasive nylon pa
or scouring brush.
If burn-on is not
remove , cool
cooktop, an
carefully scrape
area with a single
e ge razor bla e
hel at a 30°
angle.
Fine
brown/gray
lines or fine
scratches or
abrasions
which have
collecte
soil
Coarse particles
(salt, sugar) can
get caught on the
bottom of
cookware an
become
embe e into
top. Using
abrasive cleaning
materials.
Scratches from
rough ceramic
glass, or ceramic
coate cookware.
Wipe the bottom
of cookware
before cooking.
Clean top aily
with cleaning
creame. DO NOT
use ceramic or
ceramic coate
cookware.
Fine scratches
are not removable
but can be
minimize by
aily use of
cleaning cream.
Smearing or
streaking
Use of too much
cleaning cream
or use of a soile
ishcloth.
Use a small
amount of cream.
Rinse throughly
before rying. Use
only paper towels
or nylon scrub pa
or brush.
Dampen paper
towel with a
mixture of vinegar
an water an
wipe surface.
Wipe area with
amp paper towel
or lint free cloth.
Problem Cause To Prevent To Remove
Metal
markings
silver/gray
marks
Sli ing or scraping
metal utensils on
glasstop.
DO NOT sli e
metal objects
across top.
Remove metal
marks before the
glasstop is use
again. Apply
cleaning cream
with a amp
paper towel an
scrub with a nylon
scrub pa or
brush. Rinse
thoroughly an
ry.
Har water
spots
Con ensation
from cooking may
cause minerals
foun in water
an aci s to rip
on glasstop an
cause gray
eposits. The
spots are often so
thin they appear
to be in or the
glasstop.
Make sure the
bottom of utensils
are ry before
cooking. Daily
use of cleaning
cream will help
keep top free
from har water
mineral eposits
an foo
iscoloration.
Mix cleaning cream
with water an
apply a thick paste
to staine area.
Scrub vigorously. If
stain is not
remove , reapply
cleaner an repeat
process. Also
try cleaning
proce ure for
smearing an
streaking.
Pitting or
flaking
Boil over of sugar
syrup on glasstop.
This can cause
pitting if not
remove
imme iately.
Watch sugar an
syrups carefully to
avoi boilovers.
Turn element to
LO; using several
paper towels to
wipe the spill
imme iately. Let
glasstop cool an
carefully scrape off
remain er of burn-
off with a single
e ge razor hel
at a 30° angle.
Cleaning Problems on Glass Ceramic Top (cont.)