se and Care Guide
U
®
TM
FOR THE WAY IT’S MADE.
A Note to You............... 2
Range Safety............. 3-5
Getting to Know
Your Range .................. 6
Using and Caring
for Your Cooktop ......... 9
Using and Caring
for Your Oven............. 14
Using the
Self-Cleaning Cycle... 36
If You Need
Assistance or
Service........................ 40
Warranty..................... 44
1-800-422-1230
Call us with questions or comments.
®
KITCHENAID
Electric Range
Model: KERI500
PART NO. 9780932 Rev. A
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ange Safety
R
IMPORTANT SAFETY INSTRUCTIONS
This symbol alerts you to
hazards such as fire,
electrical shock, or
other injuries.
Your safety is important to us.
This guide contains safety symbols and
statements. Please pay special attention to
these symbols and follow any instructions
given. Here is a brief explanation of the use
of the symbol.
To reduce the risk of fire, electrical
shock, injury to persons, or damage
when using the range, follow basic
precautions, including the following:
wWARNING
General
• Do not use the range for warming
or heating the room. Persons
• Read all instructions before using
the range.
could be burned or injured, or a
fire could start.
• Install or locate the range only in
accordance with the provided
Installation Instructions. The
range must be installed by a
qualified installer. The range
must be properly connected to
electrical supply and grounded.
• Use the range only for its intended
use as described in this manual.
• Do not touch surface units, areas
near units, heating elements, or
interior surfaces of oven. Surface
units and heating elements may
be hot even though they are dark
in color. Areas near surface units
and 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
surface units, areas near units,
heating elements, or interior
surfaces of oven until they have
had sufficient time to cool. Other
surfaces of the range, such
• WARNING: To reduce the risk
of tipping the appliance, the
appliance must be secured by a
properly installed anti-tip bracket.
To check if the bracket is in-
stalled properly, see “The anti-tip
bracket” on page 8.
• CAUTION: Do not store things
children might want above the
range. Children could be burned
or injured while climbing on it.
• Do not leave children alone or
unattended in area where the
range is in use. They should
never be allowed to sit or stand
on any part of the range. They
could be burned or injured.
as the oven vent opening, the
surface near the vent opening, the
cooktop, and the oven door and
window, could also become hot
enough to cause burns.
continued on next page
3
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Range Safety
• Do not operate the range if it is
damaged or not working properly.
When using the cooktop
•Make sure the reflector bowls are
in place during cooking. Cooking
without reflector bowls could sub-
ject the wiring and components
underneath them to damage.
•Do not line reflector bowls with
aluminum foil or other liners.
Improper installation of these
liners could result in a risk of
electrical shock or fire.
•Select a pan with a flat bottom
that is about the same size as
the surface unit. If pan is smaller
than the surface unit, some of the
heating element will be exposed
and could result in the igniting of
clothing or pot holders. Correct
pan size also improves cooking
efficiency.
•Do not wear loose or hanging
garments when using the
range. They could ignite if they
touch a hot surface unit and
you could be burned.
•Use only dry pot holders. Moist
or damp pot holders on hot
surfaces could result in burns
from steam. Do not let pot holder
touch hot heating elements. Do
not use a towel or bulky cloth for
a pot holder. It could catch on fire.
•Keep range vents unobstructed.
•Check to be sure glass cookware
is safe for use on the range. Only
certain types of glass, glass-
ceramic, ceramic, earthenware, or
other glazed cookware are suit-
able for cooktops without breaking
due to the sudden change in
temperature.
•Never leave surface units unat-
tended at high heat settings. A
boilover could result and cause
smoking and greasy spillovers
that could ignite.
•Do not heat unopened containers.
They could explode. The hot
contents could cause burns
and container particles could
cause injury.
•Use only cookware approved for
oven use. Follow cookware
manufacturer’s instructions,
especially when using glass or
plastic cookware.
•Do not store flammable
materials on or near the range.
The fumes could create an explo-
sion and/or fire hazard.
•Do not repair or replace any part
of the range unless specifically
recommended in this manual. All
other servicing should be referred
to a qualified technician.
•Disconnect the electrical supply
before servicing the range.
4
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Range Safety
•Use care when opening oven
door. Let hot air or steam escape
before removing or replacing food.
•Small amounts of formaldehyde
and carbon monoxide are given
off in the Self-Cleaning cycle from
fiberglass insulation and food
decomposition. Significant expo-
sure to these substances could
cause cancer or reproductive
harm. Exposure can be minimized
by venting with a hood or open
window and wiping out excess
food spills prior to self-cleaning.
•Turn pan handles inward, but not
over other surface units. This will
help reduce the chance of burns,
igniting of flammable materials,
and spills due to bumping of
the pan.
•Grease is flammable. Do not allow
grease to collect around cooktop
or in vents. Wipe spillovers
immediately.
•Do not use water on grease fires.
Never pick up a flaming pan.
Smother flaming pan on range
by covering with a well-fitting 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.
•Do not soak removable heating
elements in water. The element
will be damaged and shock or
fire could result.
•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.
•Before self-cleaning the oven,
remove broiler pan, broiler grid,
oven racks, and other cookware.
Do not use your oven to clean
miscellaneous parts unless you
are instructed to do so in this
Use and Care Guide.
•Do not clean door gasket. It is
essential for a good seal. Care
should be taken not to rub, dam-
age, or move the gasket. Clean
only parts recommended in this
Use and Care Guide.
When using the oven
•Always position oven rack(s) in
desired location while oven is
cool. If a rack must be removed
while oven is hot, do not let pot
holder contact hot heating
elements in oven.
– SAVE THESE INSTRUCTIONS –
5
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etting to Know Your Range
G
This section tells you what features your range has and where they are located. It
also discusses some safety and convenience features that you should know
about, but which are not needed to operate the range. Please review this informa-
tion before using your range.
Feature locations
QuickSet guide
O
F
F
O
F
F
O
L
M
START
ENTER
E
D
L
I
O
3
O
L
2
H
M
1
D
E
(under top of
backguard)
E
D
M
L
I
O
H
6
D
5
E
O
F
F
M
4
M
E
D
BAKE
O
9
E
D
8
REAR
M
M
7
E
D
CANCEL
OFF
L
O
FRONT
I
H
KITCHEN TIMER
SET
CANCEL
O
D
BROIL
O
F
F
E
OVEN
LIGHT
•
MIN
DELAY/TIMED
R
S
CLOCK
SET
•
•
H
STOP
TIME
O
START
TIME
M
ED
M
E
D
CLEAN
L
O
REAR
I
H
D
E
Oven vent
M
ED
FRONT
Control panel
Model and serial
number plate
Plug-in
surface element
Automatic oven
light switch
Anti-tip floor
bracket
Broil element
(not shown)
Bake element
Removable
storage drawer
(containing
broiler pan
and grid)
Control panel
Left rear
Right rear
control knob
Display
control knob
F
F
START
ENTER
BAKE
1
2
5
3
6
9
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
F
F
HR MIN
MIN SEC
4
7
START?
CLEAN START STOP TIMER
BROIL
8
DELAY/TIMED
KITCHEN TIMER
SET
E
E
START
TIME
STOP
TIME
CLOCK
SET
OVEN
LIGHT
CANCEL
OFF
CLEAN
CANCEL
•
MIN
O
•• HRS
REAR
REAR
E
E
FRONT
FRONT
Left front
Electronic
Right front
control knob
oven control
control knob
6
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Getting to Know Your Range
wWARNING
Burn Hazard
The oven vent
Oven
vent
Hot air and moisture escape from the oven
through a vent under the left rear surface
unit. You can cook on the unit or keep food
warm on it while the oven is on. The vent is
needed for air circulation. Do not block the
vent by using large pans or covers. Poor
baking/roasting can result.
Use pot holders when touching items
left near oven vent.
Failure to do so can result in burns.
NOTE: Plastic utensils left over the vent
can melt.
The storage drawer
You can remove the storage drawer to make
it easier to clean under the range and to
check for installation of the anti-tip bracket.
Use care when handling the drawer.
Replacing the storage drawer:
Removing the storage drawer:
Drawer slide rail
1. Fit ends of drawer slide rails into the
drawer guides on both sides of opening.
2. Lift drawer front and press in until metal
stops on drawer slide rails clear white
stops on drawer guides. Lift drawer front
again to clear second stop and slide
drawer closed.
1. Empty drawer of any pots and pans
before removing drawer. Use recessed
area on top edge of drawer to pull drawer
straight out to the first stop. Lift front and
pull out to the second stop.
2. Lift back slightly and slide drawer all the
way out.
7
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Getting to Know Your Range
The anti-tip bracket
The range will not tip during normal use. However, tipping can occur if you apply too much
force or weight to the open door without the anti-tip bracket properly secured.
wWARNING
Tip Over Hazard
Connect anti-tip bracket to the range.
Reconnect anti-tip bracket, if the range is moved.
Do not push down on the open oven door.
Follow the Installation Instructions.
Do not let children climb onto the oven door.
Failure to follow these instructions can result in death, burns,
or other injury.
To verify the anti-tip bracket is
engaged:
Rear
leveling
foot
• Remove the storage drawer.
(See page 7.)
• Look to see if the anti-tip bracket is
attached to floor with screws.
• Make sure left rear leveling foot is
positioned under the anti-tip bracket.
• See Installation Instructions for further
details.
8
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sing and Caring for Your
Cooktop
U
This section tells you how to operate the controls to the cooktop. It also includes tips on
how to cook with and maintain the cooktop.
IN THIS SECTION
Caring for your cooktop ................ 11
Cleaning your cooktop .................. 13
Using the surface units ................... 9
Cookware tips................................. 10
Using the surface units
wWARNING
F
F
M
D
I
O
D
Fire Hazard
D
Turn off all controls when done
cooking.
FRONT
Control knobs
Push in control knobs before turning them
to a setting. Set them anywhere between HI
and OFF.
Failure to do so can result in death,
fire, or burns.
Control setting guide
Power on lights
For best results, start cooking at the high
setting; then turn the control knob down to
continue cooking.
Each control knob has a Power On Light.
When you use a control knob to
turn on a surface unit, the Power
On Light by that knob will glow.
SETTING
RECOMMENDED USE
HI
• To start foods cooking.
• To bring liquids to a boil.
6MED HI5
MED
• To hold a rapid boil.
• To fry chicken or
pancakes.
• For gravy, pudding, and
icing.
• To cook large amounts
of vegetables.
3MED LO2
LO
• To keep food cooking
after starting it on a
higher setting.
• To keep food warm until
ready to serve.
9
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Using and Caring for Your Cooktop
Cookware tips
• Select a pan that is about the same size
NOTE: Do not leave empty cookware, or
as the surface unit.
cookware which has boiled dry, on a hot
surface unit. The cookware could overheat
and damage the cookware or surface unit.
Home canning information
Center over
surface unit
Pan
Surface unit
• Use the largest surface unit for best
results. Also, use a canner/pan which can
be centered over the surface unit and
which does not extend more than 1 inch
outside surface unit area. Large diameter
canners/pans, if not properly centered, trap
heat and can cause damage to the
cooktop.
• Start with hot water. This reduces the
time the control is set on high. Reduce
heat setting to lowest position needed to
keep water boiling.
• NOTE: For best results and greater
energy efficiency, use only flat-bottomed
cookware that makes good contact with
the surface units. Cookware with rounded,
warped, ribbed (such as some porcelain
enamelware), or dented bottoms could
cause severe overheating, which damages
the cookware and/or surface unit.
You can, however, use the newer
cookware available with slightly indented
bottoms or very small expansion channels.
This cookware is specially designed to
provide the good contact needed for best
cooking results.
Also, woks, canners, and teakettles with
flat bottoms suitable for use on your
cooktop are now available in most stores
that sell housewares.
• The pan should have straight sides and a
tight-fitting lid.
• Choose medium to heavy gauge (thick-
ness) pans that are fairly lightweight.
• Keep reflector bowls clean for best
heat reflection.
• Refer to your canner manual for specific
instructions.
Optional canning kit
The large diameter of most water-bath or
pressure canners combined with high heat
settings for long periods of time can shorten
the life of regular surface units and cause
damage to the cooktop.
If you plan to use the cooktop for canning,
we recommend the installation of a Canning
Kit. Order the kit (Part No. 242905) from your
KitchenAid dealer, or call 1-800-422-1230
and follow the instructions and telephone
prompts you hear.
• The pan material (metal or glass) affects
how fast heat transfers from the surface
unit through the pan material and how
evenly heat spreads over the pan bottom.
Choose pans that provide the best cooking
results.
• Handles should be made of sturdy, heat-
resistant material and be securely attached
to the pan.
10
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Using and Caring for Your Cooktop
Caring for your cooktop
Your cooktop is designed for easy care.
You can do most cleaning with items found
around your home. Cleaning your cooktop
whenever spills or soiling occurs will help to
keep it looking and operating like new.
NOTE: Let cooktop cool before cleaning.
Removing surface units and reflector
bowls for cleaning
Removing
F
F
D
D
D
FRONT
1. Make sure all surface units are off and
cool before removing surface units and
reflector bowls.
3. Pull the surface unit straight away from
the receptacle.
2. Lift the edge of the unit, opposite the
receptacle, just enough to clear the
reflector bowl.
4. Lift out the reflector bowl. See “Clean-
ing your cooktop” on page 13 for
cleaning instructions.
11
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Using and Caring for Your Cooktop
Replacing
NOTE: Reflector bowls reflect heat back to
the cookware on the surface units. They
also help catch spills. When they are kept
clean, they reflect heat better and look new
longer.
F
F
I
D
If a reflector bowl gets discolored, some of
your cookware may not be flat enough, or
some may be too large for the surface unit.
In either case, some of the heat that’s meant
to go into or around cookware goes down
and heats the reflector bowl. This extra heat
can discolor it.
M
D
FRONT
1. Make sure all surface units are off and
cool before replacing surface units and
reflector bowls.
Cleaning under the lift-up
cooktop
1. Lift front of cooktop at both front corners
until the support rods lock into place.
2. Line up openings in the reflector bowl
with the surface unit receptacle.
2. Wipe with warm, soapy water. Use a
soapy steel-wool pad on heavily soiled
areas.
3. To lower the cooktop, lift cooktop
from both sides while pushing the
support rods back to unlock them.
Lower the cooktop into place.
3. Hold the surface unit as level as possible
with the terminal just started into the
receptacle. Push the surface unit terminal
into the receptacle.
4. When terminal is pushed into the
receptacle as far as it will go, push
down the edge of the surface unit
opposite the receptacle.
12
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Using and Caring for Your Cooktop
Cleaning your cooktop
wWARNING
Explosion Hazard
Do not store flammable materials such as gasoline near this
appliance.
Doing so can result in death, explosion, fire, or burns.
PART
WHAT TO USE
HOW TO CLEAN
Coil element
surface units
No cleaning required
• Spatters or spills will burn off.
• Do not immerse in water.
Porcelain-
enamel reflector scrubbing pad and
bowls
Nonabrasive, plastic
• Wipe off excess spills.
• Wash, rinse, and dry thoroughly.
warm, soapy water
OR
OR
The Self-Cleaning
cycle
• Place upside down on oven racks in
oven during the Self-Cleaning cycle.
Cooktop
surface
Sponge and warm,
soapy water
• Wash, wipe with clean water, and
dry thoroughly.
• Use nonabrasive, plastic scrubbing
pad on heavily soiled areas.
• Do not use abrasive or harsh
cleansers. They may damage the
finish.
NOTE: Do not allow foods containing acids
(such as vinegar, tomato, or lemon juice) to
remain on surface. Acids may remove the
glossy finish. Also wipe up milk or egg
spills when cooktop is cool.
13
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sing and Caring for
U
Your Oven
This section tells you, step by step, how to operate all oven functions controlled by the
electronic control. Carefully follow these instructions, along with the cooking tips and
cleaning information, for successful use of your range.
IN THIS SECTION
Using the electronic oven
Timed cooking................................ 25
control ............................................ 14
Cooking tips ................................... 28
Setting the clock............................ 16
Using the kitchen timer................. 16
Baking/roasting ............................. 18
Adjusting oven temperature ......... 20
Broiling ........................................... 22
Cleaning your oven and
controls ........................................... 33
Using and replacing the
oven light(s).................................... 35
Using the electronic oven control
For a quick reference guide on using the electronic oven control, see the QuickSet Guide
under top of backguard.
START
ENTER
BAKE
1
4
7
2
5
3
6
9
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
HR MIN
MIN SEC
START?
CLEAN START STOP TIMER
BROIL
8
DELAY/TIMED
START STOP
TIME TIME
KITCHEN TIMER
SET
• MIN
•• HRS
CANCEL
OFF
CLOCK
SET
OVEN
LIGHT
CLEAN
CANCEL
O
Oven command
pads
Number pads
Display/clock
• When you first plug in the range, a tone
will sound and the display will show
“88:88.” If, after you set the clock
Starting an operation
START
ENTER
(page 16), the display again shows “88:88,”
your electricity was off for a while. Reset
the clock.
• The time display will show “Err” and three
short tones will sound if a time or tempera-
ture is incorrectly entered.
After programming a function, you must
press the Start/Enter pad to start the func-
tion. If you do not press the Start/Enter pad
within 5 seconds of programming, “START?”
will show in the display as a reminder.
14
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Using and Caring for Your Oven
Canceling an operation
Changing audible signals
Audible signals tell you if a function is entered
correctly or not. They also tell you when a
cycle is completed.
CANCEL
OFF
To shut off audible signals during
programming:
The Cancel/Off pad will cancel any function,
except for the Clock Set and Kitchen Timer
functions. When you press the Cancel/Off
pad, the large display will show the time
of day.
PRESS
and hold
for 4
START
TIME
seconds
To shut off all signals except for the
end-of-timer tone:
PRESS
STOP
TIME
and hold
for 4
seconds
To change the end-of-timer tone to a
4-second tone:
PRESS
SET
••HR
•MIN
and hold
for 4
seconds
A short tone will sound to tell you the signals
have been changed. Repeat step above to
turn the signals back on.
15
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Using and Caring for Your Oven
Setting the clock
1. Choose Clock Set.
Example:
YOU SEE
PRESS
CLOCK
SET
HR MIN
MIN SEC
CLEAN START STOP TIME
2. Set Time.
Example:
YOU SEE
Example:
PRESS
3
3
0
HR MIN
MIN SEC
CLEAN START STOP TIME
3. Start clock.
If the time has not been entered correctly,
three short tones will sound and “Err” is
displayed for 1 second. The previous
display then reappears. Repeat Steps 1,
2, and 3 to re-enter the time of day.
PRESS
START
ENTER
Using the kitchen timer
The Kitchen 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, 99 minutes, or in minutes and
seconds up to 99 minutes, 99 seconds.
1. Choose Kitchen Timer.
YOU SEE
PRESS
once to
SET
•MIN
••HR
count down
minutes
HR MIN
MIN SEC
and seconds
CLEAN START STOP TIMER
16
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Using and Caring for Your Oven
PRESS
twice to
count down
hours and
minutes
YOU SEE
SET
•MIN
••HR
SET
HR MIN
MIN SEC
•MIN
••HR
CLEAN START STOP TIMER
2. Set time.
Example:
YOU SEE
Example:
PRESS
3
0
0
0
HR MIN
MIN SEC
CLEAN START STOP TIMER
3. Start Kitchen Timer.
PRESS
START
ENTER
The Kitchen Timer will begin counting
down immediately after you press the
Start/Enter pad.
When time is up, you will hear a single
tone that sounds every 5 seconds.
KITCHEN/
TIMER
PRESS
to turn off tone
YOU SEE
CANCEL
HR
MIN
CLEAN START STOP TIMER
NOTE: To change the end-of-timer tone
to a 4-second tone, press and hold the
Kitchen Timer Set pad for 4 seconds. A
short tone will sound to tell you the tone
has been changed.
To cancel the kitchen timer:
KITCHEN/
TIMER
PRESS
CANCEL
17
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Using and Caring for Your Oven
Baking/roasting
1. Prepare oven.
Position the rack(s) properly. For correct
rack placement, see “Rack positions” on
page 28 and “Rack placement” chart on
page 29. When roasting, place food in
the oven. For large roasts and turkeys,
place rack in position 1 (closest to oven
bottom).
2. Choose setting.
PRESS
YOU SEE
BAKE
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
START?
3. Set temperature (optional).
Do this step if you want to set a tempera-
ture other than 350°F.
Example:
PRESS
Example:
YOU SEE
3
7
5
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
START?
(See the “Baking chart” on page 30 or the
“Roasting chart” on page 32 for tempera-
ture recommendations.)
18
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Using and Caring for Your Oven
4. When baking, preheat oven.
When roasting, start oven.
Example:
YOU SEE
PRESS
START
ENTER
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
START?
NOTE: After the temperature reaches
170°F, the red display will show the actual
oven temperature at each 5°F increase
and stop at the set temperature. To see
the set temperature before it is reached,
press the Bake pad. The set temperature
will be displayed for 5 seconds.
5. When baking, put food in oven.
NOTE: If you want to change the
baking temperature after baking has
begun, repeat Steps 2, 3, and 4.
6. After cooking, turn off oven.
Example:
PRESS
YOU SEE
(time of day)
CANCEL
OFF
HR MIN
MIN SEC
CLEAN START STOP
19
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U
sing and Caring for Your Oven
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
temperature by following the steps below.
The control will “remember” the selected
offset even after the power has been inter-
rupted or lost.
NOTE: Do not measure oven temperature
with a thermometer. Opening the oven door
will lower the oven temperature and give you
an inaccurate reading. Also, the thermom-
eter temperature reading will change as your
oven cycles.
1. Choose Bake setting.
Example:
YOU SEE
PRESS
BAKE
and hold
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
HR MIN
MIN SEC
for 4 seconds
START?
CLEAN START STOP TIMER
Release the Bake pad when a number
appears in the temperature display and
you hear a tone.
“0” (the setting shown) is set at
the factory.
2. Set new offset temperature.
Adjustment 5°F cooler:
Example:
YOU SEE
PRESS
BAKE
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
HR MIN
MIN SEC
START?
CLEAN START STOP TIME
Each time you press the Bake pad, the
displayed temperature will increase by
5°F. To decrease the temperature,
hold down the Bake pad until the dis-
play goes past 35°F. At that point the
display will return to 0 and will then de-
crease 5°F for every time you press the
Bake pad. You can set the offset tem-
perature adjustment as low as -35°F or as
high as +35°F. (To determine the amount
of adjustment needed, see the chart on
page 21.)
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3. Enter the adjustment.
Example:
YOU SEE
(time of day)
PRESS
START
ENTER
HR MIN
MIN SEC
CLEAN START STOP
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.
ADJUST BY
TO COOK
FOOD …
THIS NUMBER
OF DEGREES
+5 to +10
+15 to +20
+25 to +35
-5 to -10
A little more
Moderately more
Much more
A little less
-15 to -20
-25 to -35
Moderately less
Much less
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Broiling
NOTE: Preheating is not necessary when
broiling.
1. Position rack.
See the “Broiling chart” on page 24 for
recommended rack positions.
2. Put food in oven.
Place food on grid in broiler pan and
place in center of the oven rack.
Broiler grid
Broiler pan
3. Position door.
Close the door to the Broil Stop position
(open about 4 inches [10 cm]). The
door will stay open by itself.
4. Choose broil setting.
PRESS
YOU SEE
BROIL
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
START?
5. Set temperature (optional).
Do this step if you want to use variable
temperature broiling (see page 23).
Example:
YOU SEE
Example:
YOU SEE
3
2
5
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
(See the “Broiling chart” on page 24 for
temperature recommendations.)
START?
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6. Start oven.
Example:
YOU SEE
PRESS
START
ENTER
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
NOTE: Leave the door partly open
whenever using the oven to broil. This
allows the oven to maintain proper
temperatures. If you want to change the
broiling temperature after broiling has
begun, repeat Steps 4, 5, and 6.
START?
7. When broiling is done, turn
off oven.
Example:
YOU SEE
(time of
day)
PRESS
CANCEL
OFF
HR MIN
MIN SEC
CLEAN START STOP
Variable temperature broiling
• If food is cooking too fast or you want the
food to broil slower from the start, set the
broil temperature between 170°F and
325°F (77°C and 163°C). These tempera-
ture settings allow the broil heating
element to cycle and to slow cooking.
The lower the temperature, the slower
the cooking.
• Fish and chicken are some foods that
may cook better if you use lower broiling
temperatures. (See the “Broiling chart”
on page 24 for temperature
recommendations.)
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Broiling tips
• Slit fatty edges to prevent meat from
curling during broiling.
• Always start broiling with a cold broiler
pan for even results.
• Use a nonstick cooking spray or
vegetable oil on the broiler pan and grid
when broiling fish to prevent sticking.
• To retain more natural juice, do not
pierce meat with a fork.
• Trim the outer layer of fat from steaks and
chops.
Broiling chart
–Press the Broil pad.
–The recommended rack position is numbered lowest (1) to highest (5).
APPROXIMATE
TOTAL TIME
(MINUTES)
RACK
POSITION
MEAT
TEMPERATURE
Steak, 1" thick
• rare
• medium
• well-done
4
500°F
16
21
25
Steak, 11⁄2" thick
4
500°F
23
28
• rare
• medium
Hamburger patties or
steaks, 1⁄2" thick or less
5
4
• medium
500°F
400°F
8-12
18-20
Lamb chops, 1" thick
Ham slice, 1⁄2" thick
1" thick
500°F
500°F
4
4
10-12
20-22
4
4
3
25-28
8
Pork chops, 1" thick
Frankfurters
450°F
500°F
500°F
Chicken pieces
32
Fish, 1⁄2" thick
1" thick
350°F
350°F
20
20-22
3
3
Calves liver, 1⁄2" thick
350°F
4
10-12
Temperatures and times are guidelines only and may need to be adjusted to individual tastes.
24
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Timed cooking
The electronic clock/oven control will turn
the oven on and off at times you set, even
when you are not around.
wWARNING
Food Poisoning Hazard
Delayed time cooking is ideal for foods
which do not require a preheated oven, such
as meats and casseroles. Do not use
delayed time cooking for cakes, cookies,
etc. – they will not rise properly. Before
using timed cooking, make sure the
clock is set to the correct time of day.
(See “Setting the clock” on page 16.)
Do not let food sit in oven more than
one hour before or after cooking.
Doing so can result in death,
food poisoning, or sickness.
To start baking/roasting now and
stop automatically:
1. Prepare oven.
Position the oven rack(s) properly and
place the food in the oven. For correct
rack placement, see “Rack positions”
on page 28 and “Rack placement”
chart on page 29.
2. Choose setting.
YOU SEE
PRESS
BAKE
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
START?
3. Set temperature (optional).
Do this step if you want to set a
temperature other than 350°F.
Example:
PRESS
Example:
YOU SEE
3
7
5
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
(See the “Baking chart” on page 30 or
the “Roasting chart” on page 32 for
temperature recommendations.)
START?
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4. Set stop time.
Example:
YOU SEE
(time of
day)
PRESS
STOP
TIME
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
HR MIN
MIN SEC
START?
CLEAN START STOP TIME
Example:
YOU SEE
Example:
PRESS
3
0
0
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
HR MIN
MIN SEC
START?
CLEAN START STOP TIME
5. Start oven.
PRESS
START
ENTER
When baking/roasting is done, “End” and
the time of day will show in the display. Four
tones will sound, followed by one short tone
every minute, until you open the door or
press the Cancel/Off pad.
Example:
YOU SEE
(time of
day)
To delay start and stop automatically:
1. Prepare oven.
Position the oven rack(s) properly and
place the food in the oven. For correct
rack placement, see “Rack positions”
on page 28 and “Rack placement” chart
on page 29.
2. Choose setting.
YOU SEE
PRESS
BAKE
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
START?
continued on next page
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Using and Caring for Your Oven
3. Set temperature (optional).
Do this step if you want to set a tempera-
ture other than 350°F.
Example:
PRESS
Example:
YOU SEE
3
7
5
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
(See the “Baking chart” on page 30 or the
“Roasting chart” on page 32 for tempera-
ture recommendations.)
START?
4. Set start time.
Example:
YOU SEE
(time of
day)
PRESS
START
TIME
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
ON
HR MIN
MIN SEC
START?
CLEAN START STOP TIME
Example:
PRESS
Example:
YOU SEE
1
0
0
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
HR MIN
MIN SEC
START?
CLEAN START STOP TIME
5. Set stop time.
Example:
YOU SEE
(time of
day)
PRESS
STOP
TIME
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
ON
HR MIN
MIN SEC
START?
CLEAN START STOP TIME
Example:
PRESS
3
Example:
YOU SEE
0
0
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
HR MIN
MIN SEC
START?
CLEAN START STOP TIME
6. Complete entry.
Example:
YOU SEE
(time of
day)
PRESS
START
ENTER
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
HR MIN
MIN SEC
START?
CLEAN START STOP TIME
When start time is reached:
Example:
YOU SEE
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
HR MIN
MIN SEC
START?
CLEAN START STOP TIME
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When baking/roasting is done, “End” and
the time of day will show in the display. Four
tones will sound, followed by one short tone
every minute, until you open the door or
press the Cancel/Off pad.
Example:
YOU SEE
(time of
day)
To cancel timed cooking settings:
Example:
YOU SEE
(time of
day)
PRESS
CANCEL
OFF
HR MIN
MIN SEC
CLEAN START STOP
Cooking tips
Baking tips
Rack positions
The hot air must circulate around the pans in
the oven for even heat to reach all parts of
the oven. This results in better baking.
No. 5
No. 4
No. 3
No. 2
No. 1
For best air circulation:
• Place the pans so that one is not directly
over the other.
• For best results, allow 11⁄2 to 2 inches of
space around each pan and between pans
and oven walls.
• When baking with one pan, place pan in
the center of the oven rack.
Your oven has two straight racks and five
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.
For proper cooking, follow these
guidelines:
• When using one rack, place the rack so
the top of the food will be centered in the
oven.
• When using two racks, place one rack in
position 1 and the other rack in position 3.
• Use only one cookie sheet in the oven at
a time when using the Bake setting.
• When baking with two pans, place pans
in opposite corners of the oven rack.
NOTE: “Oven peeking” may cause heat
loss, longer cooking times, and unsatisfac-
tory baking or roasting results. Rely on
your timer.
28
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Using and Caring for Your Oven
Bakeware tips
Using aluminum foil in the oven
Use aluminum foil to catch spillovers from
pies or casseroles.
• When baking with insulated cookie
sheets or baking pans, place them in the
bottom third of the oven. You may need to
increase the recommended baking times,
so test for doneness before removing from
the oven.
• When using ovenproof glassware or
dark bakeware, reduce the oven tem-
perature by 25°F, but use the same
baking time. Because these pans absorb
heat, producing darker bottom browning
and crispier crusts, place the rack in the
center of the oven. When baking pies and
bread, you can use the temperature
suggested in the recipe.
• Place the foil on the oven rack below the
rack with the food. Turn foil edges up and
make sure foil is about 1 inch (3 cm) larger
all around than the dish holding the food.
• Do not cover the entire rack with alumi-
num foil. It will reduce air circulation and
cause poor cooking results.
Rack placement for specific foods:
(For rack positions, see “Rack positions” on
page 28.)
RACK
POSITION
• Do not line oven bottom or entire oven
rack with foil or other liners. It could affect
the quality of your baking.
FOOD
Frozen pies
2
Angel food and bundt
cakes, most quick
breads, yeast breads,
casseroles, meats
1 or 2
2 or 3
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
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Baking chart
APPROXIMATE
COOKING TIME
(MINUTES)
OVEN
TEMPERATURE
FOOD
Breads, yeast
• loaf
• rolls, pan
375°F
400°F
30-40
12-15
Breads, quick
• biscuits
• muffins
• popovers
• corn bread
• nut bread
• gingerbread
450°F
400°F
450°F
425°F
350°F
350°F
10-15
20-25
20-25
25-30
60-75
25-30
Cakes
375°F
350-375°F
350°F
350°F
350°F
30-40
20-30
35-45
35-45
34-45
2-21⁄2 hrs
25-35
• angel food
• layer cake
• loaf cake
• sponge cake
• pound cake
• fruit cake
• sheet cake
300°F
300°F
Cookies
375°F
375°F
375°F
375°F
350°F
350°F
10-15
12-18
10-15
10-15
20-30
12-15
• drop
• rolled and refrigerated
• chocolate
• fruit and molasses
• brownies
• macaroons
Miscellaneous
• apples, baked
• beans, baked
• custard, cup
• potatoes, baked
• pudding
375°F
300°F
325°F
400°F
50-60
5-6 hrs
35-40
75
350°F
375°F
325°F
350°F
350°F
45-60
30-40
40-60
60-90
50-60
bread
cottage
rice
• scalloped dishes
• soufflé
Pastries
400°F
350°F
450°F
35-40
30-40
10-12
• cream puffs
• custard and pumpkin pie
• pastry shell
• two crust fruit pie
cooked filling
uncooked filling
• meringue topping
400°F
400°F
350°F
25-30
40-50
10-15
Temperatures and times are guidelines only and may need to be adjusted to individual tastes.
30
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Using and Caring for Your Oven
Roasting tips
• Roast meats fat-side up in a shallow pan
• Use an accurate meat thermometer to
determine when meat has reached desired
degree of doneness. Insert the thermom-
eter into the center of the thickest portion
of the meat or inner thigh or breast of
poultry. For an accurate reading, the tip of
the thermometer should not touch fat,
bone, or gristle.
• After reading the thermometer once,
push it further into the meat 1⁄2 inch or
more and read again. If the temperature
drops, return the meat to the oven for
more cooking.
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.
• Check pork and poultry with a thermom-
eter in 2-3 places to ensure adequate
doneness.
• Poultry and roasts will be easier to
carve if loosely covered with foil and
allowed to stand 10-15 minutes after
removal from the oven.
• 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 circula-
tion. Do not seal foil or meat will be
steamed.
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Roasting chart
– Roast at oven temperature of 325°F.*
Preheating is not needed.
– Place roasting pan on rack position 1 or 2.
APPROXIMATE
MINUTES
PER POUND
MEAT
THERMOMETER
TEMPERATURE
APPROXIMATE
MEAT
WEIGHT
Beef
rolled rib
• rare
• medium
• well-done
3-5 lbs
25-29
35-37
45-47
140°F
160°F
170°F
standing rib
• rare
6-7 lbs
4-6 lbs
23-25
30-32
35-40
140°F
160°F
170°F
• medium
• well-done
rump roast
• medium
• well-done
25-30
35-37
160°F
170°F
Lamb
leg
6-7 lbs
• rare
• medium
• well-done
18-20
21-24
30-32
140°F
150-155°F
180°F
Pork
loin
3-4 lbs
5-6 lbs
4-5 lbs
45-48
28-30
40-44
170°F
170°F
185°F
shoulder
ham,
fully cooked
3-5 lbs
8-10 lbs
17-18
13-14
130°F
130°F
Poultry
chicken*
3-4 lbs
28-30
185°F**
turkey,
unstuffed
10-16 lbs
18-25 lbs
14-19
11-15
170-180°F
170-180°F
Veal
loin
shoulder
3-4 lbs
5-6 lbs
35-38
43-45
170°F
170°F
** For chicken, set the oven temperature to 350°F.
** The muscles may not be large enough to use a thermometer.
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Cleaning your oven and controls
wWARNING
Explosion Hazard
Do not store flammable materials such as gasoline near this
appliance.
Doing so can result in death, explosion, fire, or burns.
HOW TO CLEAN
WHAT TO USE
PART
• Turn knobs to OFF and pull straight away
from control panel.
Sponge and warm,
soapy water
Control knobs
• Wash, rinse, and dry thoroughly. Do
not soak.
• Do not use steel wool or abrasive
cleansers. They may damage the finish
of the knobs.
• Replace knobs. Make sure all knobs
point to OFF.
• Wash, wipe with clean water, and dry
thoroughly.
Sponge and warm,
soapy water
Control panel
• Do not use steel wool or abrasive
cleansers. They may damage the finish.
OR
Paper towel and
spray glass cleaner
• Do not spray cleaner directly on panel.
Apply cleaner to paper towel.
NOTE: Make sure you have not turned the
oven on when cleaning panel. If you have,
press the Cancel/Off pad.
• Wash, wipe with clean water, and dry
Sponge and warm,
soapy water
Exterior surfaces
(other than control
panel)
thoroughly.
• Use nonabrasive, plastic scrubbing pad on
heavily soiled areas.
• Do not use abrasive or harsh cleansers.
They may damage the finish.
• Wash, rinse, and dry thoroughly.
• Do not clean the pan and grid in the
Self-Cleaning cycle.
Broiler pan and
grid (clean after
each use)
Steel-wool pad and
warm, soapy water
continued on next page
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HOW TO CLEAN
PART
WHAT TO USE
Oven racks
Steel-wool pad and
warm, soapy water
• Wash, rinse, and dry thoroughly.
OR
OR
The Self-Cleaning
cycle
• Leave in oven during Self-Cleaning cycle.
NOTE: Racks will permanently discolor and
become harder to slide if left in oven during
the Self-Cleaning cycle. Apply a small
amount of vegetable oil to the side rungs
to aid sliding.
• Make sure oven is cool.
• Follow directions provided with the
cleaner.
Oven door glass
Paper towel and spray
glass cleaner
OR
Warm, soapy water
and a nonabrasive,
plastic scrubbing pad
• Wash, wipe with clean water, and dry
thoroughly.
Oven cavity
• Wipe up food spills containing sugar as
soon as possible after the oven cools down.
(See “Using the Self-Cleaning Cycle” on
page 36.)
Self-Cleaning cycle
• See “Using the Self-Cleaning Cycle” on
pages 36-39.
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Using and replacing the oven light(s)
Your oven may have a standard oven light
or two side halogen lights. The oven light(s)
will come on when you open the oven door.
To turn the light(s) on when the oven door is
closed, press the Oven Light pad on the
control panel. Press the pad again to turn
off the light(s).
Replacing oven lights
(models with side halogen lights):
1. Disconnect appliance at the main power
supply. Make sure the oven is cool before
replacing the light bulb.
Replacing the oven light
(models with light on back wall):
1. Disconnect appliance at main power
supply. Make sure the oven is cool before
replacing the light bulb.
2. Remove glass light cover by grasping
front edge of cover and pulling it away
from the side wall of the oven.
3. Remove the light bulb from its socket.
Replace the bulb with another halogen
bulb (12 volt, 5 watt maximum, available
at most hardware stores).
4. Replace the light cover by snapping it
back into wall. Reconnect appliance at
main power supply.
2. Remove the glass bulb cover in the back
of the oven by screwing it out counter-
clockwise.
3. Remove the light bulb from its socket.
Replace the bulb with a 40-watt appli-
ance bulb.
NOTE: The oven lights will not work during
the Self-Cleaning cycle.
4. Replace the bulb cover by screwing it in
clockwise. Reconnect appliance at main
power supply.
NOTE: The oven light will not work during
the Self-Cleaning cycle.
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sing the Self-Cleaning Cycle
U
The Self-Cleaning cycle saves you from the toil and mess that often come with hand-
cleaning the oven interior. Like the other functions of your oven, you operate the
Self-Cleaning cycle with the easy-to-use electronic control. To use this cycle properly,
follow the step-by-step instructions in this section.
wWARNING
Burn Hazard
Do not touch the oven during the Self-Cleaning cycle.
Keep children away from oven during Self-Cleaning cycle.
Do not use commercial oven cleaners in your oven.
Failure to follow these instructions can result in burns, or
illness from inhaling dangerous fumes.
Before you start
• Wipe up food spills containing sugar as
soon as possible after the oven cools
down. When sugar is heated to a high
DO NOT
temperature in the Self-Cleaning cycle, the
high temperature can cause the sugar to
burn and react with the porcelain. This can
cause staining and etching or pitting.
hand-clean
gasket
Hand-clean frame
• Remove the oven racks from the oven if
you want them to remain shiny. You can
clean racks in the Self-Cleaning cycle,
but they will discolor and become harder
to slide. If you clean racks in the Self-
Cleaning cycle, place them on the
rack guides.
Hand-clean door
around edge
• Heat and odors are normal during the
Self-Cleaning cycle. Keep the kitchen
well ventilated by opening a window or
by turning on a vent hood or other
kitchen vent during the cycle.
Before you start the Self-Cleaning cycle,
make sure you:
• Hand-clean the areas shown. They do
not get hot enough during the Self-Clean-
ing cycle for soil to burn away. Use hot
water and detergent or a soapy steel-
wool pad for cleaning.
NOTES:
• Do not block the vent during the Self-
Cleaning cycle. Air must move freely for
best cleaning results.
• Do not leave plastic utensils on the
NOTE: DO NOT clean, move, or bend
the gasket. Poor cleaning, baking and
roasting may result.
• Remove the broiler pan and grid and
anything else being stored in the oven.
cooktop. They may melt.
• Do not leave any foil in oven during the
Self-Cleaning cycle. Foil could burn or
melt and damage the oven surface.
• The oven lights will not work during the
Self-Cleaning cycle.
• Wipe out any loose soil or grease. This
will help reduce smoke during the Self-
Cleaning cycle.
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Using the Self-Cleaning Cycle
Setting the controls
Make sure clock is set to correct time of day.
(See “Setting the clock” on page 16.)
To start cleaning immediately:
1. Choose clean setting.
YOU SEE
PRESS
CLEAN
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
HR MIN
MIN SEC
START?
CLEAN START STOP TIME
A 3-hour Self-Cleaning cycle will be set.
NOTE: You cannot open the door when
LOCKED is on.
2. Set clean time (optional).
If you want a Self-Cleaning cycle other
than 3 hours, press the desired
number pads for the new time up
to 4 hours.
Example:
PRESS
Example:
YOU SEE
4
0
0
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
HR MIN
MIN SEC
• Use 2 hours for light soil.
START?
CLEAN START STOP TIME
• Use 3-4 hours for moderate to heavy soil.
3. Start oven.
Example:
YOU SEE
PRESS
START
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
ENTER
HR MIN
MIN SEC
START?
CLEAN START STOP TIME
NOTE: If you want to change the cleaning
time after cleaning has begun, repeat
Steps 1-3.
To delay clean using start time:
1. Choose clean setting.
YOU SEE
PRESS
CLEAN
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
HR MIN
MIN SEC
START?
CLEAN START STOP TIME
A 3-hour Self-Cleaning cycle
will be set.
NOTE: You cannot open the
door when LOCKED is on.
continued on next page
37
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U
sing the Self-Cleaning Cycle
2. Set clean time (optional).
If you want a Self-Cleaning cycle other
than 3 hours, press the desired number
pads for the new time up to 4 hours.
Example:
PRESS
Example:
YOU SEE
4
0
0
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
HR MIN
MIN SEC
• Use 2 hours for light soil.
START?
CLEAN START STOP TIME
• Use 3-4 hours for moderate to heavy soil.
3. Set start time.
Example:
YOU SEE
(time of
day)
PRESS
START
TIME
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
HR MIN
MIN SEC
START?
CLEAN START STOP TIME
Example:
YOU SEE
Example:
PRESS
3
0
0
HR MIN
MIN SEC
START STOP TIME
4. Complete entry.
Example:
YOU SEE
PRESS
START
DELAY
ENTER
HR MIN
MIN SEC
START STOP TIME
When the Self-Cleaning
cycle starts:
NOTE: If you want to change the cleaning
time after cleaning has begun, repeat
Steps 1-4.
Example:
YOU SEE
DELAY
CLEAN
DEHYD
TIMED
ON
LOCKED
HR MIN
MIN SEC
ROTIS
START?
CLEAN START STOP TIME
After the Self-Cleaning cycle
is completed:
Example:
YOU SEE
(time of
day)
CLEAN
LOCKED
Example:
YOU SEE
(time of
day)
When the oven cools to normal
baking/roasting temperatures:
38
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U
sing the Self-Cleaning Cycle
To stop the Self-Cleaning cycle at
any time:
When the oven cools to normal
baking/roasting temperature:
Example:
YOU SEE
(time of
day)
PRESS
CANCEL
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
ON
OFF
HR MIN
MIN SEC
START?
START STOP
For best cleaning results
• After the oven cools to room tempera-
ture, wipe up any residue or ash with a
damp cloth or sponge. If any spots remain,
clean with a mild abrasive cleanser or
cleaning sponge.
• If the Self-Cleaning cycle does not get
the oven as clean as you expected, the
cycle may not have been set long enough
or you may not have prepared the oven
properly. Set the Self-Cleaning cycle
longer the next time and hand-clean areas
noted on page 36.
• Clean the oven before it gets heavily
soiled. Cleaning a very soiled oven takes
longer and results in more smoke than
usual.
How the cycle works
The Self-Cleaning cycle uses very high heat
to burn away soil and grease. During the
cycle, the oven gets much hotter than it
does for normal baking or broiling. This high
heat breaks up the soil or grease and burns
it away.
Your oven is preset for a 3-hour Self-
Cleaning cycle. However, the cycle time
can be adjusted to the amount of soil in
your oven. The cycle can be set anywhere
between 2 and 4 hours. (See “Setting the
controls” on page 37.)
875°F ( 468°C )
CLEANING CYCLE
OVEN SHUT OFF
( normal broiling temperature )
DOOR UNLOCKS
DOOR LOCKS
START
1
2
3
STOP
Time In Hours
The graph at the right is representative of
a normal, 3-hour Self-Cleaning cycle. Note
that the heating stops when the 3-hour
setting is up, but it takes longer for the oven
to cool enough to unlock.
39
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f You Need Assistance
or Service
I
Questions or comments? Call our toll-free Consumer Assistance Center
telephone number, 1-800-422-1230.
This section is designed to help you save the cost of a service call. Part 1 of this section
outlines possible problems, their causes, and actions you can take to solve each problem.
Parts 2 and 3 tell you what to do if you still need assistance or service. When calling our
Consumer Assistance Center for help or calling for service, please provide a detailed
description of the problem, your appliance’s complete model and serial numbers, and the
purchase or installation date. (See page 2.) This information will help us respond properly
to your request.
1. Before calling for service:
If your appliance should fail to operate, review the following list before calling your dealer.
You could save the cost of a service call.
PROBLEM
WHAT TO DO
POSSIBLE CAUSE
Nothing will
operate
Wire the unit into a live circuit with
proper voltage. (See Installation
Instructions.)
The unit is not wired into
a live circuit with proper
voltage.
Replace household fuse or reset
circuit breaker.
A household fuse has blown
or a circuit breaker has
tripped.
The oven will
not operate
You have not set the elec-
tronic control correctly.
Refer to the section in this manual
describing the function you are
operating.
You have programmed a
delayed start time.
Wait for the start time to be reached
or cancel and reset the controls.
The surface
units will not
operate
A household fuse has blown
or a circuit breaker has
tripped.
Replace household fuse or reset
circuit breaker.
Turn control knobs to OFF and plug
surface units in all the way. (See
“Replacing” on page 12.)
You have not plugged in
surface units all the way.
Push control knobs in before turning
to a setting.
You have not set the control
knobs correctly.
Push control knob(s) in before turning
to a setting.
The control
knob(s) will
not turn
You are not pushing in
before turning.
40
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f You Need Assistance or Service
I
PROBLEM
POSSIBLE CAUSE
WHAT TO DO
The Self-
Cleaning
cycle will not
operate
You have programmed a
delayed start time.
Wait for the start time to be reached
or cancel and reset the controls.
The range is not level.
Level range. (See Installation
Instructions.)
Cooking
results are not
what you
The oven temperature seems Adjust the oven temperature. (See
too low or too high.
expected
“Adjusting oven temperature” on
page 20.)
You did not preheat the oven
before baking.
Preheat oven when called for in
recipe.
The recipe you are using may Alter recipe as needed.
need to be altered to improve
the taste or appearance of
the food.
The pan used is not the
correct type or size.
Refer to a reliable cookbook or recipe
for recommended pan type and size.
There is not proper air
circulation around pan
when baking.
Allow 11⁄2 to 2 inches (4-5 cm) of air
space on all sides of pan.
Cookware does not fit the
surface unit being used.
Pan should be the same size or
slightly larger than surface unit being
used.
There has been a power
failure.
Reset the clock. (See page 16.)
The display
is flashing
“88:88”
Call for service. (See Step 3 on
page 42.)
“F-” followed
by a number
shows in the
display
continued on next page
41
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f You Need Assistance or Service
I
2. If the problem is not due to one
of the items listed in Step 1:
4. If you are not satisfied
with the action taken:
• Contact the Major Appliance Consumer
Action Program (MACAP). MACAP is a
group of independent consumer experts
that voices consumer views at the highest
levels of the major appliance industry.
• Contact MACAP only when the dealer,
authorized servicer, and KitchenAid have
failed to resolve your problem.
• Call KitchenAid Consumer Assistance
Center:
1-800-422-1230
One of our trained consultants
can instruct you in how to
obtain satisfactory operation from your
appliance or, if service is necessary,
recommend a qualified service company
in your area.
Major Appliance Consumer Action Program
20 North Wacker Drive
Chicago, IL 60606
• If you prefer, write to:
KitchenAid Brand Home Appliances
Consumer Assistance Center
c/o Correspondence Dept.
2000 North M-63
• MACAP will in turn inform us of your action.
* When asking for help or service:
Please provide a detailed description
of the problem, your appliance’s com-
plete model and serial numbers, and
the purchase date. (See page 2.) This
information will help us respond pro-
perly to your request.
Benton Harbor, MI 49022-2692
Please include a daytime phone number
in your correspondence.
3. If you need service*:
• Call your dealer or the repair service he
recommends.
• All service should be handled
locally by the dealer from whom
you purchased the unit or an
authorized KitchenAid servicer.
• If you are unable to obtain the name of a
local authorized KitchenAid servicer, call
our Consumer Assistance Center tele-
phone number (see Step 2).
Don’t forget, KitchenAid offers a full line of quality home appliances.
Built-In Refrigerators
Freestanding Refrigerators
50-Pound Ice Makers
Dishwashers
Trash Compactors
Hot Water Dispensers
Food Waste Disposers
Built-In Ovens
Ranges & Cooktops
Microwave Ovens
Washers & Dryers
Mixers & Blenders
For more information on these appliances, or the one you have purchased, call our
toll-free Consumer Assistance Center telephone number, 1-800-422-1230.
42
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Notes
43
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®
Electric Range
Warranty
LENGTH OF
WARRANTY:
KITCHENAID
WILL PAY FOR:
KITCHENAID
WILL NOT PAY FOR:
ONE-YEAR FULL
WARRANTY
FROM DATE OF
PURCHASE.
Replacement parts and
repair labor costs to
correct defects in
A. Service calls to:
1. Correct the installation of the
range.
materials or workman-
ship. Service must be
provided by an autho-
rized KitchenAid
2. Instruct you how to use the
range.
3. Replace house fuses or correct
house wiring.
servicing outlet.
B. Repairs when range is used in other
than normal home use.
SECOND-
Replacement parts for
C. Damage resulting from accident,
alteration, misuse, abuse, improper
installation, or installation not in
accordance with local electrical
codes.
THROUGH FIFTH- any electric element
YEAR LIMITED
WARRANTY
to correct defects in
materials or
FROM DATE OF
PURCHASE.
workmanship.
Replacement parts for
solid state touch control
system to correct
D. Any labor costs during the limited
warranties.
defects in materials or
workmanship.
E. Replacement parts or repair labor
costs for units operated outside the
United States.
F. Pickup and delivery. This product
is designed to be repaired in the
home.
SECOND-
THROUGH
Replacement parts for
the porcelain oven
cavity/inner door if the
part rusts through due
to defects in materials
or workmanship.
TENTH-YEAR
LIMITED
WARRANTY
FROM DATE OF
PURCHASE.
G.Repairs to parts or systems caused
by unauthorized modifications made
to the appliance.
7/95
KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CON-
SEQUENTIAL DAMAGES. Some states do not allow the exclusion or limitation of incidental
or consequential damages, so this exclusion or limitation may not apply to you. This warranty
gives you specific legal rights, and you may also have other rights which vary from state to
state.
Outside the United States, a different warranty may apply. For details, please contact
your authorized KitchenAid dealer.
If you need service, first see the “If You Need Assistance or Service” section of this book.
After checking “If You Need Assistance or Service,” additional help can be found by calling
our Consumer Assistance Center telephone number, 1-800-422-1230, from anywhere in
the U.S.A.
KitchenAid
Benton Harbor, Michigan 49022-2692
PART NO. 9780932 Rev. A
9/96
© 1996 KitchenAid
® Registered Trademark/TM Trademark of KitchenAid, U.S.A.
Printed in U.S.A.
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