Owner's Manual
TM
TM
Covering
ACF4255A and
ACF4265A
Contents
Important Safety Information .............. 3
Cooking on the Smoothtop ................. 6
Cookware Suggestions ...................... 8
Oven Cooking Methods...................... 9
Before Using the Oven ..................... 10
Features ........................................... 11
Displays and Signals ........................ 13
Using the Oven Control .................... 14
Cooking
TM
Baking .............................................. 19
Broiling ............................................. 22
Roasting ........................................... 23
Braising ............................................ 24
Care and Cleaning............................ 25
Troubleshooting ................................ 29
Amana Warranty .............................. 32
Electric Smoothtop Range
Keep instructions for future reference.
Be sure manual stays with range.
Part No.36-32066601-0
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IMPORTANT SAFETY INFORMATION
WARNING
WARNING
!
!
To reduce risk of the appliance tipping, it must be secured by a
properly installed anti-tip bracket. To verify bracket has been
installed properly, remove the storage drawer or panel and look under
the range with a flashlight. Bracket must be engaged in the rear
corner of the range.
To avoid personal injury, do not
sit, stand or lean on oven door
or oven (storage) drawer.
• ALL RANGES CAN TIP
WARNING
!
To avoid risk of electrical shock,
personal injury, or death, verify
your range has been properly
grounded and always
• INJURY TO PERSONS
COULD RESULT
disconnect it from main power
supply before servicing.
• INSTALL ANTI-TIP
BRACKET PACKED
WITH RANGE
California Safe Drinking Water and
Toxic Enforcement Act
(Proposition 65)
• REFER TO
INSTALLATION
INSTRUCTIONS
The Governor of California is required
to publish a list of substances known
to the state of California to cause
cancer or reproductive harm and
requires businesses to warn
CAUTION
!
customers of potential exposures to
such substances.
DO NOT TOUCH SURFACE ELEMENTS OR AREAS NEAR
ELEMENTS—Surface elements may be hot though they are normal in
color. Areas near surface elements may become hot enough to cause
burns. During and after use, do not touch, or let clothing or other
flammable materials contact surface elements or areas near surface
elements until they have had enough time to cool. These areas include
the rangetop and backguard.
Some appliances contain or produce
a chemical or chemicals which can
cause death or serious illness and
which are known to the State of
California to cause cancer, birth
defects, or other reproductive harm.
To reduce the risk from substances
during the self-clean cycle make sure
this appliance is installed, operated,
and maintained according to the
manufacturer’s instructions.
CAUTION
!
DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF
OVEN—Oven heating elements may be hot though they are normal in
color. Interior surfaces of an oven may become hot enough to cause
burns. During and after use, do not touch, or let clothing or other
flammable materials touch heating elements or interior surfaces of oven
until they have had enough time to cool. Other range surfaces that may
become hot enough to cause burns are the oven door, oven cavity, and
oven vent.
CAUTION
!
To avoid fire or smoke damage,
• remove any flammable
materials from storage drawer.
Items like plastic containers and
paper manuals can melt or burn.
• clean excess spills before
starting a self clean cycle.
SAVE THESE INSTRUCTIONS
3
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IMPORTANT SAFETY INFORMATION
(cont’d)
ALL APPLIANCES
1. Proper Installation—Be sure
SURFACE
COOKING UNITS
1. Use Proper Pan Size—
your appliance is properly
installed and grounded by a
qualified technician.
This appliance is equipped with one or more
surface units of different sizes. Select utensils
having flat bottoms large enough to cover the
surface unit heating element. The use of
2. Never Use Your Appliance for
Warming or Heating the Room.
3. Do Not Leave Children Alone—
Children should not be alone or
undersized utensils will expose a portion of the
heating element to direct contact and may result in
ignition of clothing. Use of oversized utensils
concentrates heat on cooking surface and can
cause damage to range. Proper relationship of
utensil to burner improves efficiency.
unattended in the area where
the appliance is in use. They should never be
allowed to sit or stand on any part of the appliance.
4. Wear Proper Apparel—Loose fitting or hanging
garments should never be worn while using
appliance.
2. Never Leave Surface Units Unattended—Boilover
causes smoking and greasy spillovers that may ignite.
3. Glazed Cooking Utensils—Only certain types of
glass, ceramic, earthware, or other glazed utensils
are suitable for rangetop service without breaking
due to sudden change in temperature.
4. Utensil Handles Should Be Turned Inward and Not
Extended Over Adjacent Surface Units—To reduce
the risk of burns, ignition of flammable materials,
and spillage due to unintentional contact with the
utensil, the handle of a utensil should be positioned
so that it is turned inward, and does not extend over
adjacent surface units.
5. User Servicing—Do not repair or replace any part
of the appliance unless specifically recommended
in the manual. All other servicing should be
referred to a qualified technician.
6. Storage in or on Appliance—Flammable materials
(including paper and plastic) should not be stored in
an oven, its storage drawer or near surface units.
7. Do Not Use Water On Grease Fires—Smother fire
or flame, or use dry chemical or foam-type
extinguisher.
8. Use Only Dry Potholders—Moist or damp
potholders on hot surfaces may result in burns
from steam. Do not let potholder touch elements.
Do not use a towel or other bulky cloth.
GLASS/CERAMIC
COOKING SURFACES
1. Do Not Cook on Broken Cooktop—If cooktop
should break, cleaning solutions and spillovers may
penetrate the broken cooktop and create a risk of
electrical shock. Contact a qualified technician
immediately.
2. Clean Cooktop With Caution—If a wet sponge or
cloth is used to wipe spills on a hot cooking area,
be careful to avoid a steam burn. Some cleaners
can produce noxious fumes if applied to a hot
surface.
CAUTION
!
Do not store items of interest to children in
cabinets above a range or on the backguard of a
range—children climbing on the range to reach
items could be seriously injured.
SAVE THESE INSTRUCTIONS
4
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IMPORTANT SAFETY INFORMATION
(cont’d)
OVENS
In Case of Fire
Fires can occur as a result of over cooking
or excessive grease. Though a fire is
1. Use Care When Opening
Door—Let hot air or steam
escape before removing or
replacing food.
unlikely, if one occurs, proceed as follows:
2. Do Not Heat Unopened Food
Containers—Build-up of
Surface Element Fire
1. Smother the fire with a nonflammable lid or baking
soda, or use a Class ABC or BC extinguisher. Not
water. Not salt. Not flour.
pressure may cause container to burst and result in
injury.
3. Keep Oven Vent Ducts Unobstructed.
4. Placement of Oven Racks—Always place oven
racks in desired location while oven is cool. If rack
is removed while oven is hot, do not let potholder
contact hot heating element in oven.
5. Protective Liners—Do not use aluminum foil to line
oven racks or oven bottoms. Improper installation
of these liners may result in a risk of electrical
shock, or fire.
2. As soon as it is safe to do so, turn the surface
controls to OFF.
3. As an added precaution, turn off power at main
circuit breaker or fuse box.
4. If there is any damage to components, call an
authorized Amana servicer before using range.
Oven Fires
1. If you see smoke from your oven, do not open
oven.
2. Turn oven off.
3. As an added precaution, turn off power at main
circuit breaker or fuse box.
4. Turn on vent to remove smoke.
5. Allow food or grease to burn itself out in oven.
6. If smoke and fire persist, call fire department.
7. If there is any damage to components, call an
authorized servicer before using range.
SELF-CLEANING OVENS
1. Do Not Clean Door Gasket—The door gasket is
essential for a good seal. Care should be taken not
to rub, damage, or move the gasket.
2. 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 liner.
3. Clean Only Parts Listed in Manual
4. Before Self-Cleaning the Oven—Remove broiler
pan, oven racks, and other utensils.
5. Remove All Items From Rangetop and Backguard.
Precautions
• Do not cook food directly on
!
rangetop surface, always use
cookware.
• Do not mix household cleaning products. Chemical
mixtures may interact with objectionable or even
hazardous results.
VENTILATION HOODS
1. Clean Ventilating Hoods Frequently—Grease should
not be allowed to accumulate on hood or filter.
2. When flaming foods under the hood, turn the fan on.
• Do not put plastic items on warm cooking areas. They
may melt and stick.
• Do not lift or move range by grasping oven door
handle. This can result in window glass breaking or
shattering.
• Do not slide rough metal objects across rangetop
surface. Scratching or metal marking can result.
• Do not leave fat heating unless you remain nearby.
Fat can ignite if overheated by spilling onto hot
surfaces.
• Do not allow pots to boil dry as this can cause
damage to cooking surface and pan.
• Do not use rangetop surface as a cutting board.
• Do not use range for storage or as a display counter.
SAVE THESE INSTRUCTIONS
5
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Cooking on the Smoothtop
Cooking Safely with
Surface Elements
Setting Surface Element Controls
Push in and turn the surface element control
knobs in either direction to turn on the surface
elements. Surface elements are located under
the ceramic cooking surface and radiate heat
through the cooktop. It is normal for the element
to cycle on and off during heating. The controls
have infinite settings between SIM and HI for fine
temperature control.
WARNING
!
To avoid risk of serious personal
injury, property damage, or fire,
do not leave surface elements
unattended while in operation.
Grease and spillovers can ignite
causing a fire.
1. Push in and turn surface element control to
desired setting.
2. When finished cooking, turn control to OFF
position.
3. It is normal for some cooktops to have a
greenish tint while cooling or heating.
WARNING
!
To avoid risk of electrical shock
or serious personal injury,
• never cook on a broken
smoothtop cooking surface.
Spillovers can penetrate
broken surface and cause
electric shock.
SURFACE ELEMENT
CONTROL SETTINGS
WHEN TO USE SETTING
Use to prepare food at less than boiling
temperatures or to simmer.
Use to maintain boiling of larger amounts of food,
low temperature frying.
SIM
5
• never clean broken cooktop.
Cleaners can penetrate broken
surface and cause electric
shock.
Use to bring food to boiling temperatures. When
food is boiling temperature setting should be
reduced to LO through MED.
HI
If smoothtop cooking surface
breaks, discontinue use, turn off
power at circuit breaker or
household fuse and notify an
authorized servicer immediately.
Dual Surface Elements
Dual surface elements have an inner and outer
element that can be set according to your pan size.
The outer edge of your pan should always cover the
element graphic, with a maximum overhang of 1 inch.
To use inner and outer element simultaneously, press
switch to LARGE position. To use inner element only,
press switch to SMALL position.
Indicator Lights
WARNING
!
Surface element operation is indicated by an indicator light that glows when the
element is turned on. The location and number of indicator lights vary with each
model. After a surface control is turned off, the surface indicator light will
continue to glow until surface elements have cooled to approximately 145°F.
The length of time the light remains on will vary. If there is more than one
surface element light, do not expect the lights to shut off at the same time.
To avoid serious personal injury,
do not use a damp or wet cloth to
clean up spills on a hot or warm
cooktop. Moist or damp cloths on
hot surfaces may result in burns
from steam.
After you cook...
...remember to establish a cleaning routine for your smoothtop. Cooktops can be
sensitive to certain cooking spillovers. Unlike conventional ranges, smoothtops
should not be cleaned with a wet dishcloth when wiping down other counters. Daily
care is quick, easy and can prevent damage. To purchase Amana recommended
cleaning products, contact our Consumer Affairs department
at (800) 843-0304.
6
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Cooking on the Smoothtop
(cont'd)
Using the Warming Zone
Your new range is equipped with a convenient warming zone. The warming
zone is designed to keep hot foods hot until serving time. When cooking
such foods as pancakes, fried chicken, or even stir-fry the warming zone can
keep cooked foods hot as other portions are cooked.
All food placed on the warming zone should be covered with aluminum foil or a
lid to maintain quality. For best results, when warming pastries or breads, cover
should have a vent to allow moisture to escape. Do not use plastic wrap to
cover food. Plastic wrap could melt onto the surface and be very difficult to clean.
Cookware should be restricted to utensils designed for use with a smoothtop
cooktop. Cookware used on the warming zone should also not exceed the
pattern of the element by more than one inch, or be taller than six inches to
allow easy access to the oven control.
1. Push in and turn surface element control to desired setting. Warming
zone element approximate temperatures are:
•
•
•
•
•
145°F on 1 setting
175°F on 3 setting
205°F on 5 setting
250°F on 7 setting
325°F on 9 setting
CAUTION
!
Always use potholders or oven
mitts when removing food from
the warming zone as cookware
and plates will be hot.
Temperatures depend on the utensil used and the food being kept warm.
2. When finished with warming zone, turn control to OFF position.
Temperature Selection
To decrease the likelihood of food borne illness, hot foods should be kept at
a minimum of 140°F. Use a meat thermometer to verify foods kept on the
warming zone are at this temperature. Use the chart below to approximate
what heat setting to begin using for a particular food. Adjust as necessary
depending on the maintained temperature of the food.
Warming Zone Utensil
Recommendations
Because the warming zone is a part of
the smoothtop cooktop, it is
Warming Zone Recommended Settings
recommended only to use utensils
designed specifically for use on the
smoothtop (see Cookware Suggestions
section). Using cookware not designed
for use with a smoothtop may result in
poor cooking performance, damage to
the smoothtop, or damage to the
cookware. Cookware should not be
wider than 8 inches around or taller
than 6 inches in height.
Approximate
Temperature °F
Food Item
Heat Setting
(Element)
Breads/Pastries
Casseroles
Dinner Plates with Food
Eggs
1
1
1
1
1
3
5
5
5
5
5
9
9
9I
9
145
145
145
145
Mashed Potatoes
Hamburger Casserole
Gravies
145
175
Indicator Light
205
The warming zone has its own indicator
light. It turns on when the control is set.
The indicator light will remain on after
the knob is turned to an off position if
the surface is still warm. When the glass
of the cooktop has cooled down
Meats
205
Sauces
205
Cream based soups
Stews
205
205
Vegetables
325
sufficiently (approximately 145 °F), the
indicator light will then shut off.
Fried Foods
Hot Beverages
Soups
325
325
325
7
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Cookware Suggestions
What Should You Consider in Cookware?
Select
Avoid
Flat Pan Test
For best cooking results, use a pan
with a flat bottom. To determine if
pan has a flat bottom.
Flat bottomed cookware.
Cookware with rounded or warped bottoms.
Pans with aluminum disk bottoms.
Glass, glass-ceramic, enamel porcelain or
cast iron cookware, canners or pressure
cookers.
1. Rotate a ruler along bottom of
pan. If pan is not flat, gaps
between bottom of pan and
edge of ruler can be seen.
2. A small groove or mark on a
pan does not affect cooking
times. However, if a pan has a
gap, formed rings, or an uneven
bottom, it does not cook
Heavy gauge metal cookware.
Light gauge metal cookware.
Handles that are secure, that are not
heavy enough to tilt pan.
Cookware with loose or broken handles.
Proper pan size.
Cookware that is smaller than or greater than
heating element size by 1 inch.
Flat bottomed wok
Wok with a ringstand on bottom
efficiently and in some cases
may not boil liquid.
COOKWARE
MATERIAL
USES
Aluminum
Heats and cools quickly. Use for frying, braising,
and roasting.
Can I can?
Stainless Steel
Heats and cools at moderate rate. Use for soups,
sauces, vegetables, general cooking.
Canning is not recommended with any
of the Amana smoothtop ranges or
cooktops due to the intense heat and
large cookware required to can.
Copper Clad /
Tin Lined
Heats and cools quickly. Use for gourmet cooking,
wine sauces, egg dishes.
The heat generated by the canning
cookware overheats both the elements
and the smoothtop of the range. This
can cause the smoothtop to crack, cause
failure of the heating elements, and can
cause damage to the backguard.
Damage incurred by canning, or
attempting to can, using the smoothtop
cooktop is not covered under warranty.
8
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Oven Cooking Methods
Oven Cooking Methods
Bake
Broil
Bake
Bake (lower) and broil (upper) elements operate during bake.
Bake element is not visible on oven bottom. Broil element will
cycle on and off during bake and is only used to heat oven quickly
and brown top of food. Broil element will not glow red during a
bake cycle. Bake can be used to cook foods which are normally
baked. Oven should be preheated.
Broil
Broil
Upper element operates during broil. Broil can be used to cook foods
which are normally broiled. Preheating is not required when using broil.
All foods should be turned at least once except fish, which does not need
to be turned.
WARNING
!
Never leave oven unattended
while broiling. Overcooking may
result in a fire.
Broiling Hints
•
Remove excess fat from meat before broiling. Cut edges of meat to
prevent curling.
•
•
Place food on a cold ungreased broiling pan. If pan is hot, food sticks.
All food except fish should be turned at least one time. Begin broiling
with skin side down.
•
•
•
Season meat after it has browned.
Broiling does not require preheating.
Begin cooking using suggested rack levels in Broiling section to test
broiler results. If food is not brown enough, cook on a higher rack
position. If food is too brown, cook on a lower rack position.
Oven door must be closed during broiling.
Need help on how to
cook that meat?
For your reference we have
provided meat preparation, handling
safety and cooking suggestions in this
manual. These recommendations are
furnished by the USDA as well as
several meat producer associations. See
the individual sections for the
•
information.
9
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Before Using the Oven
Aluminum Foil
Oven Racks and Rack Positions
Your range has 6 oven rack positions to accommodate many types of
cooking and cookware.
WARNING
!
1
Position oven rack before turning
oven on.
1. Pull rack forward to stop
position.
2. Raise front edge of rack and pull
until rack is out of oven.
3. Place rack in new rack position.
• Curved edge of rack must be
toward rear of oven.
To avoid risk of personal injury,
property damage or fire, do not
line oven bottom, racks, or broiler
pan and grid with aluminum foil.
2
3
4
5
When placed on the oven bottom or
racks, aluminum foil not only creates
a hazard, but also affects cooking
performance. To minimize spills in the
oven, place a shallow pan or cookie
sheet on rack underneath food items that
drip or spill. The pan must not touch the
oven walls, front, or back. DO NOT use
aluminum foil, even if it is trimmed to
size, as a substitute for a drip pan.
6
Rack Position Guidelines for Baking,
Roasting and Braising
Rack
Position
Food Type
Puff pastry products, strudels, casseroles, muffins,
small pork loin and Eye of Round roast.
2
Halved chickens, whole pork tenderloin, Cornish hens,
pot pies, frozen pizzas, quick breads (corn bread,
biscuits)
3
Roast tenderloin of beef, whole chicken, whole pork loin,
roasted vegetables such as acorn or spaghetti squash.
4
5
Whole turkey, capons, tip roasts and dressings
Large cuts of roast meats such as top round,
6
standing rib roast, crown roast of lamb and boston butts.
Baked and sweet potatoes, flat breads and cobblers.
Rack Position Guidelines for Broiling
Rack
Position
Food Type
Boneless pork chops, boneless skinless chicken breast,
fish fillets, tuna steaks.
1
1/2 to 3/4" thick beef or tuna steaks, or pork chops.
London Broil.
2
3
1 to 1 1/2" thick steaks, 1 to 2" thick pork chops.
Lobster tails.
10
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Features
12-hour automatic cancel
This safety feature prevents oven from continuing to operate if it has been
left on for over 12 hours. If a cooking function continues longer than 12 hours
without any options on oven control being touched, this feature turns oven
off. Any time an option is touched, 12-hour automatic cancel is reset.
¸
Sabbath mode
Sabbath mode overrides the normal 12-hour automatic cancel function of the
oven and allows prolonged oven operation for up to 37 hours. While in
Sabbath mode, oven light cannot be turned off or on. To have the oven light
on during Sabbath mode, turn it on before activating Sabbath mode. All pads
and sounds are deactivated in Sabbath mode. To activate Sabbath mode:
1. Press BAKE pad.
2. Enter desired oven temperature using the digit pads.
3. Press START pad.
4. Press and hold the “8” pad for approximately 3 seconds.
• The star symbol flashes and SAB displays in the temperature reading.
• After approximately 5 seconds, the star symbol will stop flashing and
the temperature will again display.
To deactivate Sabbath mode and the bake cycle press OVEN CANCEL pad.
To deactivate Sabbath mode but keep the bake cycle running, press and hold
the “8” pad for 3 seconds.
Sabbath mode must be reset after a power failure.
Child lockout
This safety feature is used to prevent children from accidentally programming
oven by disabling electronic oven control. Child lockout is also useful to
prevent accidental programming while cleaning the range control. Press and
hold the “7” pad for 3 seconds. The padlock symbol displays in the control
and oven emits a single beep to signify the range control is locked. To
reactivate control, press and hold the “7” pad for 3 seconds on the oven
control. Child lockout must be reset after a power failure.
B
Reminder tones
This helpful feature prompts for the next input when programming the range
control. When setting a delayed bake, timed bake, or delayed self-clean the
range control will emit a single beep and prompt for the next entry. If the next
input is not made, display returns to time of day and programming
information is lost.
11
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Features
Oven temperature control adjustment
Your range is calibrated at the factory for proper temperature. Due to
individual variances and preferences, it may be necessary to adjust ovens
once they have been installed.
When first using the oven, follow recipe times and temperatures. Before
adjusting oven baking temperature, test a recipe, such as ready-to-bake
biscuits, by setting oven temperature higher or lower than the suggested
temperature. The baking results should help you to decide how much of a
temperature adjustment is required.
An accurate digital thermometer is necessary to calibrate the oven. Store
purchased oven thermometers may not accurately measure oven
temperature. Oven temperature can be increased or decreased by 35°F. To
avoid over adjusting the oven, only adjust the temperature by 5°F each time.
NOTE: DO NOT place aluminum foil on racks and oven bottom as this
will alter oven performance. Check for blocked heat vents. If it
still appears the oven is not performing as expected, a
calibration may be done.
1. Press BAKE pad.
2. Using the digit pads, enter “500”.
3. Press and hold BAKE pad for approximately 3 seconds.
4. A double digit offset temperature will display. Factory default is normally
0The e degrees.
• Press BAKE key to adjust the temperature change in 5° increments.
• Temperature will wrap around from positive to negative numbers.
• When temperature is adjusted to a cooler setting, a minus sign (-) will
display with the offset temperature.
F-
5. To set the temperature change, press START pad. To cancel the
change, press CANCEL pad.
code Possible Meaning
F0-0
F1-1
F1-3
F1-5
F1-7
F1-8
F1-9
F1-A
F1-C
F1-E
F3-1
F9-1
F9-2
No error
• Offset temperature change will be retained through a power failure.
Cooking temperature fault
Cleaning temperature fault
Cancel key input out of range
Keyboard disconnected
Shorted key
Service codes and tones
The electronic oven control is equipped with a self-diagnostic system.
The self-diagnostic system alerts you if there is an error or problem with the
unit. If electronic range control sounds a series of short, rapid beeps for over
16 seconds and display shows an F-code, record the F-code shown. Some
F-codes can be cleared by pressing cancel or disconnecting power to the
range for at least 3 minutes. If the code continues to reoccur disconnect
electrical supply to range and contact an authorized servicer.
Slave micro not functioning
VCC/GNDD lift-off
Control not calibrated
EEPROM data corruption
Sensor or circuit error
Auto latch will not lock
Auto latch will not unlock
12
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Display and Signals
Displays
time-of-day, timer and
timed or delayed setting.
Also displays function
for oven.
S
E
T
HR
CONV
ON
BROIL
BAKE
COOK START TIMER DOOR
STOP CLEAN
LOCK
S
E
T
HR
Displays oven
temperature and
cooking method.
CONV
ON
BROIL
BAKE
COOK START TIMER DOOR
STOP CLEAN
LOCK
DISPLAY
DESCRIPTION
SET COOK
TIME
Displays when cook time is being set for a timed
bake.
There are words in
the display that never
actually display.
The display is used for many
different models of ranges. Depending
on the model, certain words or symbols
may never be highlighted or become
visible.
Displays when stop time is being set for a delayed
bake or delayed self clean cycle.
SET STOP
TIME
SET CLEAN
TIME
Displays when cycle length for a self clean cycle is
being set.
Displays when the timer is being set.
Displays while oven is set to broil.
Displays while oven is set to bake.
SET TIMER
BROIL
Timer Signal
BAKE
When time elapses, timer beeps
three, one second tones and then one
beep approximately every thirty seconds
until TIMER ON/OFF pad is pressed.
End also displays.
COOK TIME
ON
Displays during an active timed cooking cycle.
Displays when child lock is on.
Preheat Signal
After setting oven to bake and selecting
a temperature, oven preheats. When
oven reaches set temperature, oven
signals a single audible beep.
Displays while oven is in Sabbath mode.
Displays when door is locked during the self clean
cycle.
LOCK
HR
Displays when setting cook time, clean time, or
timer.
End-of-Cycle Signal
When a timed cooking cycle is
complete, the oven will beep three tones
approximately one second apart,
followed by one second beeps every
thirty seconds until OVEN CANCEL is
pressed.
Displays when oven is using broil element.
Displays when oven is using bake element.
13
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Using the Oven Control
Setting Electronic Clock
12 hour clock does not display AM, PM or military time. When power is
connected or restored, display flashes until CLOCK or CANCEL pad is
pressed.
Flashing Display
When power is connected
or interrupted, oven display flashes.
Press CLOCK to reset display.
Clock may need to be reset.
1. Press CLOCK pad.
2. Press digit pads (1 through 0) until correct
time-of-day displays.
3. Press START pad to set time, or time is set
after 5 seconds of no adjustment.
Setting Minute Timer
Timer is a timer only. Electronic timer does not control bake, broil or
self-clean function. Timer can be set from 1 minute up to
11 hours and 59 minutes.
Timer Signal
When time elapses, timer will sound
three one-second beeps and then once
1. Press TIMER ON/OFF pad.
2. Press digit pads (1 through 0) until desired
time displays.
every 30 seconds. END also displays.
Press TIMER ON/OFF pad to stop timer
and return to clock display.
• Timer begins counting down automatically
after time is entered.
• To view clock while timer counts down,
press CLOCK pad. Timer will return after
approximately 3 seconds of no input.
3. Press and hold TIMER ON/OFF pad to cancel timer signal.
• After time elapses, timer beeps three one-second tones, and
then once approximately every 30 seconds until CANCEL is
pressed. END is also displayed when the timer finishes.
Resetting and Canceling Timer
To reset the time when remaining time is displayed, press
TIMER ON/OFF pad, then use the digit pads to enter the new time.
To cancel timer when remaining time is displayed or when signal is
beeping, press and hold TIMER ON/OFF pad for approximately
3 seconds or press CANCEL pad. CANCEL will stop all cooking
functions if the oven is in use.
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Using the Oven Control
(cont’d)
Baking
WARNING
!
While oven is still cool, remove any stored items from the
oven cavity.
To avoid risk of personal injury,
property damage or fire, do not
line oven bottom, racks, or broiler
pan and grid with aluminum foil.
1. Place racks in desired position and close oven door.
2. Press BAKE pad.
• SET and BAKE flash in display.
• Temperature default of 350° displays.
3. Use digit pads (1 through 0) to enter desired oven
temperature if it is different than 350°F.
• Temperature range is 170°F to 550°F.
4. Press START pad.
WARNING
!
To avoid risk of personal injury,
property damage or fire, never
leave oven unattended while
broiling.
• Bake mode starts automatically
• BAKE, ON and bake element graphic display.
• Current oven temperature is displayed during
baking cycle.
5. Oven emits a single beep when it has reached
baking temperature.
6. Open door carefully and place food in oven.
7. After cooking time elapses, remove food and
press OVEN CANCEL pad to shut off oven.
Preheat Signal
After setting oven to bake and selecting
a temperature, oven preheats. When oven
reaches set temperature, the preheat
signal sounds.
Broiling
How Do I Change the
Broiling sears in natural juices and provides charbroiled flavor.
Temperature?
To broil, center food on broiling grid and pan and place on proper rack in
oven. Do not place aluminum foil over boiling pan, oven rack or oven
bottom. Oven door must be fully closed. Broiling does not require
preheating so you can place food in oven while it is still cool.
While the oven is baking, simply press
BAKE, enter the desired temperature,
and then press START. Use these steps
to change the oven temperature during
Timed and Delayed Baking, also. To
change cook time during Timed or
Delayed Baking, press COOK TIME,
enter the desired cooking time, and
press START.
1. Adjust oven racks to desired position.
2. Place food on desired rack.
3. Close oven door.
4. Press BROIL pad.
• SET and BROIL flash in display.
• Broil temperature setting defaults to HI.
• To change broil setting, use digits 1 (LO) to 5 (HI).
5. Press START pad.
• Broil begins automatically.
• BROIL, ON and broil element graphic display.
6. Keep oven door closed.
Why is the oven smoking?
With new ovens, some minor smoking
is normal when using the oven for first
few times. Performing a self-clean
cycle should stop further smoking.
• If oven door is ajar for more than 3 minutes,
broil cycle will stop.
• If broil cycle stops because the door was open
too long, close oven door and broil cycle will
continue.
7. After broiling, remove food and press OVEN
CANCEL to turn off broiler.
8. To end broil in mid-cycle press OVEN CANCEL pad.
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Using the Oven Control
(cont’d)
What's the difference
between TIMED and
DELAYED cooking?
Timed Baking
Set oven to cook for desired amount of time. Follow recipe
directions for preheating the oven.
When using TIMED cooking, the oven
begins to heat immediately after the
oven control is set. Then, the oven cooks
for the desired length of time set. When
using DELAYED cooking, the oven
begins to cook later in the day. Set the
time that you want to stop cooking and
how long you want to cook. The oven
calculates the time to begin cooking and
cooks for the specified length of time.
1. Place racks in desired position, place food in oven,
and close oven door.
2. Press COOK TIME pad.
3. Use the digit pads (1 through 0) to enter the desired cook time.
• Cook time can be set up to 11 hours and 59 minutes.
4. Press BAKE pad.
• Default temperature is 350°F.
• Bake temperature can be set from 170°F to 550°F.
• Use the digit pads to enter desired bake temperature.
5. Press START pad.
• Oven will automatically begin to heat.
• Current oven temperature displays.
• To adjust cook time, press COOK TIME pad while
the remaining cook time is displayed.
Cook time can then be adjusted.
How Far Ahead Can I Set
the Time?
Cook time and end time can be set up to
11 hours and 59 minutes ahead.
When cooking time has elapsed, an end
of cycle signal sounds, oven
automatically turns off and END
displays. Oven signal sounds 4 times,
then once every 10 seconds until OVEN
CANCEL is pressed. Broil can not be set
to Timed or Delayed.
• When cooking time has elapsed an end of cycle
signal sounds. Oven signal sounds 3 times, then
once every 30 seconds until OVEN CANCEL pad
is pressed. END also displays.
6. Press OVEN CANCEL pad to cancel baking.
Delayed Baking
Set oven to begin and end baking at a later time. Oven control
automatically calculates starting time.
1. Place food in oven.
How much time is left?
For a delayed bake cycle, the stop time
displays continuously during the
delayed bake cycle. For a timed cooking
cycle, the amount of time remaining
displays continuously. Clock (time of
day) cannot be viewed when using
timed baking or a delayed baking cycle.
2. Press STOP TIME button.
• Default time displayed is current time of day.
3. Use the digit pads (1 through 0) to enter the desired stop time.
• Stop time can be set up to 11 hours and 59 minutes ahead of
current time of day.
4. Press COOK TIME pad.
• Cook time can be set up to 11 hours and 59 minutes.
• 1 minute minimum cooking time.
• Electronic control automatically calculates start time.
6. Press BAKE pad.
• Bake temperature can be set from 170°F to 550°F.
• Use the digit pads to enter desired bake
temperature.
7. Press START pad.
• Oven will automatically begin to heat at calculated
start time.
• ON displays when oven begins to heat.
• To adjust cook time, press COOK TIME pad
while the remaining cook time is displayed.
Cook time can then be adjusted.
CAUTION
!
To avoid the risk of food
poisoning due to bacterial growth
and production of toxins, never
hold meat, milk, fish, or eggs for
more than 2 hours before
cooking.
• When cooking time has elapsed an end of cycle
signal sounds. Oven signal sounds 3 times,
then once every 30 seconds until OVEN
CANCEL pad is pressed. END also displays.
6. Press OVEN CANCEL to cancel baking.
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Using the Oven Control
(cont’d)
Self-cleaning
CAUTION
!
Self-clean feature uses high oven temperature to clean oven interior.
For the oven to operate through a complete self-clean cycle, the
self-clean must be set when the oven is cool.
1. Prepare oven for self-cleaning (see below right).
2. Close door.
To avoid fire or smoke damage,
• remove any flammable
materials from storage drawer.
Items like plastic containers and
paper manuals can melt or burn.
• clean excess spills before
starting a self-clean cycle.
3. Press CLEAN pad.
• SET CLEAN TIME flashes in display.
• The default self-clean cycle length of 3 hours
displays.
• Adjust clean cycle length by using digit pads (1 through 0).
• Clean cycle can be set from two to four hours in one minute
increments.
WARNING
!
4. Press START pad.
To avoid risk of personal injury,
do not touch range top, door,
oven vents, or area around
vents, during self-cleaning.
These areas can become hot
enough to cause burns.
• CLEAN, TIME, LOCK, ON and both bake and broil element
graphics display.
• Surface burners should not be used until
completion of self-clean cycle.
• At the end of self-clean cycle, END displays.
No signal tone will sound.
• ON no longer displays. Oven will shut off.
• LOCK will remain on until oven reaches a cooler temperature.
• LOCK will shut off when door has unlocked. Oven cavity will be
hot to the touch. DO NOT attempt to open door prior to LOCK
shutting off.
Do I need to prepare?
To get the best results from the
self-clean cycle, follow these steps:
Interrupting the self-clean cycle
To stop a self-clean cycle that has already started follow these steps.
If the interruption occurs mid cycle, the oven will remain locked, even
though the cycle has stopped, until the oven cavity has cooled to a
lower temperature.
•
•
Clean excess spills from oven
interior and bottom.
Remove birds or animals
susceptible to smoke or other
fumes from the room or
adjoining room.
Open window if possible.
Make sure oven light cover is
properly in place. Do not use
cleaning cycle if it is not.
Remove oven racks, pans and all
cooking utensils from oven.
Remove items from range top,
storage drawer, and backguard.
These areas can become hot during
self-cleaning cycle.
1. Press OVEN CANCEL.
2. When oven has cooled to a lower temperature, LOCK light
turns off. Door can be opened. DO NOT force door.
This can cause damage to the latch.
•
•
•
•
•
The range vents from the center
bottom of the backguard. Make
sure this area is unobstructed by
removing all items from backguard
and range top.
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Using the Oven Control
(cont’d)
WARNING
!
Delayed Self-clean Cycle
To avoid risk of personal injury,
do not touch range top, oven
door, oven vents, or area around
vents, during self-cleaning.
These areas can become hot
enough to cause burns.
Self-clean feature uses high oven temperature to clean oven interior.
Set oven to begin and end cleaning at later time. Oven control
calculates start time automatically.
1. Prepare oven for self-cleaning (see below left).
2. Close door.
3. Press CLEAN pad.
• SET CLEAN TIME flashes in display.
• The default self-clean cycle length of 3 hours will display.
• Adjust clean cycle length by using digit pads
(1 through 0).
• Clean cycle can be set from two to four hours in one minute
increments.
4. Press STOP pad.
5. Set stop time for the cleaning cycle.
• Default time is current time of day plus selected
clean cycle length.
• Stop time can be set from current time to current time plus
11 hours and 59 minutes.
6. Press the START pad.
CAUTION
!
To avoid fire or smoke damage,
• remove any flammable
materials from storage drawer.
Items like plastic containers and
paper manuals can melt or burn.
• clean excess spills before
starting a self-clean cycle.
• Self-clean cycle is set.
• STOP, CLEAN and TIME display while
oven is in delay mode.
• Oven cannot be used until completion of the
self-clean cycle.
• Clock (time of day) cannot be viewed when using a delayed
self-clean cycle
Do I need to prepare?
To get the best results from the
self-clean cycle, follow these steps:
•
•
Clean excess spills from oven
interior and bottom.
Remove birds or animals
susceptible to smoke or other
fumes from the room or
adjoining room.
• CLEAN, TIME, LOCK, ON and both bake and broil element
graphics display when self-clean cycle begins.
• Clean time displays during self-clean cycle..
• At the end of the self-clean cycle, END displays. No signal
sounds at end of cycle.
• ON no longer displays and oven shuts off.
•
•
Open window if possible.
Make sure oven light cover is
properly in place. Do not use
cleaning cycle if it is not.
Remove oven racks, pans and all
cooking utensils from oven.
Remove items from range top,
storage drawer and backguard.
These areas can become hot during
self-cleaning cycle.
The range vents from the center
bottom of the backguard. Make
sure this area is unobstructed by
removing all items from backguard
and range top.
• LOCK will remain on until oven reaches a cooler temperature.
LOCK will flash while door is unlocking, and then shut off when
door has unlocked. Oven cavity will be hot to the touch. DO NOT
attempt to open door prior to LOCK shutting off.
•
•
Interrupting the self-clean cycle
To stop a self-clean cycle that has already started follow these steps.
If the interruption occurs mid cycle, the oven will remain locked, even
though the cycle has stopped, until the oven cavity has cooled to a safe
temperature.
•
1. Press OVEN CANCEL.
2. When oven has cooled to a lower temperature, LOCKED light
shuts off. Door can be unlocked. DO NOT force door. This can
cause damage to the latch.
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Cooking
Baking Guidelines
When baking with a new oven, keep in mind temperatures vary from oven to oven. Store-bought thermometers are
generally not accurate and should not be used to calibrate oven temperatures.
Hints for Cookies,
BAKING TIME GUIDELINES
•
•
Shiny, flat cookie sheets should
be used. Avoid cookie pans with
high sides—this will cause
Cake Pan
Type
Pan size
Cups of
batter
Oven
Temp.
Minutes
25 to 30
25 to 30
25 to 30
uneven browning on the top.
Cookie sheet should not touch
the sides of the oven or door.
Oval
7 ¾” x 5 ¾”
13” x 9 ¾”
6”
2 ½
8
350°F
350°F
350°F
Round,
2” layer
2
Cakes,
•
Follow recipe’s directions for
8 “
14”
8”
3
10
5
350°F
350°F
325°F
30 to 35
50 to 55
60 to 65
pan size. Shiny pans work best
for cakes.
•
Cake baked in too large a pan
will be thin and dry. Too small a
pan will be undercooked or
unevenly cooked and may spill.
Round,
3” layer
12”
18”
11
9
325°F
325°F
75 to 80
60 to 65
Half Round,
2” layer
Pies
•
Pies should be baked in dark or
Half Round,
3” layer
18”
12
325°F
60 to 65
dull pans to increase browning.
Frozen pies should be heated
on an aluminum cookie sheet.
•
Square
6”
2
6
350°F
350°F
350°F
25 to 30
35 to 40
45 to 50
10”
16”
15 1/2
BAKEWARE GUIDELINES
Bake Pan Placement
• Keep pans and baking sheets 2 inches from oven
walls.
• Stagger pans placed on different racks so one is
not directly over the other.
Dark or dull pans
Absorb more heat
and result in darker
browning.
Recommended for
pies and breads.
Recommended for
cookies.
Shiny pans (no
sides)
Recommended for
cakes
Shiny pans
(sides)
Preheating
Lower
Glass pans
recommended
oven temperature
by 25°F.
In most cases, you should preheat the oven before baking. After the range control is
set, the oven temperature will begin to rise until the desired cooking temperature is
reached (approximately 8 to 10 minutes). When cooking temperature is reached
oven signal beeps. For delicate baking (such as puff pastries or souffles),
preheat approximately 15–20 minutes before placing food inside oven or wait
10 minutes after oven signal beeps before placing food in oven. The extra time
creates a more stable oven temperature.
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Cooking
(cont’d)
Common Baking Problems
If you begin to notice consistent problems refer to the chart below for possible solutions. If results are still poor,
contact Amana Consumer Affairs at (800) 843-0304.
Test your cakes for doneness
Problem
Cause
while they are still in the oven. Because
of variances across individual ovens, it
is best to test for the proper consistency
rather than solely relying on time and
visual appearance as an indicator.
Lopsided cakes
(bake unevenly)
Pans touching each other or oven walls.
Batter spread unevenly in pan.
Uneven heat distribution in oven.
Oven is not level.
Cakes, cookies, biscuits
Oven not preheated.
too brown on bottom or top Pans touching each other or oven walls.
Using glass, darkened, warped or dull
finish metal pans.
Rack position too high or low.
Incorrect use of aluminum foil.
Oven temperature too high.
It may not be the oven
Cake problems may be in the mixing of
the batter. Overbeating can cause cake
structure to break down and excessive
shrinkage of the cake. Underbeating
can result in lumpy cakes that may not
be cooked thoroughly. All ingredients
should be at room temperature—not
out of the refrigerator. Make sure to
follow the recipes directions for how
long the batter should be mixed.
Pies don’t brown
Incorrect rack position.
Using shiny metal pans.
Temperature set too low.
Cakes not done in center
Temperature too high.
Pan too small.
Baking time too short.
Pan not centered in oven.
Cakes fall
Too much shortening or sugar.
Too much or too little liquid.
Temperature too low.
Old or too little baking powder.
Pan too small.
Oven door opened frequently (peeking).
Insufficient baking.
Cake stuck?
Allow cake to cool in cake pan on a rack
for 10 minutes before removing. Larger
cakes (over 14 inches in diameter) may
take 15 minutes. If the cake has cooled
too long, reheat in the oven at 250°F for
a few minutes.
Excessive shrinkage
Too little leavening.
Mixing batter too long.
Pan too large.
Oven temperature too high.
Baking time too long.
Cakes high in middle
or cracked
Temperature set too high.
Overmixing.
Too much flour.
Better with butter
Pans touching each other or oven walls.
Make sure to follow recipe directions
and use butter or margarine when it is
listed. Using a low fat substitute will
cause a recipe to fail.
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Cooking
(cont’d)
Meat Basics
While cooking has always been a talent, it is now becoming a science, also. Amana provides this information as a
guide to aid in preparation. For specific questions regarding meat preparation, handling, or storage contact
USDA (United States Department of Agriculture) Meat & Poultry Hotline at (800) 535-4555.
Handling Hints
Cooking Tips
Storage Safety
•
When shopping, put meat in its
own separate plastic sack to
keep drips off other foods.
Defrost frozen meats in
•
Marinate meat in the
refrigerator. Throw out excess
marinade that came into contact
with meat.
•
•
•
•
Once carved, refrigerate unused
portion immediately.
Keep hot foods hot and cold
foods cold when serving meals.
Separate cooked foods into
small portions for fast cooling.
Do not store cooked ground
meats or meals containing
ground meats for longer than
3 to 4 days in the refrigerator.
Do not allow cooked or
•
refrigerator, not at room
temperature.
•
•
Use an oven-proof meat
thermometer.
Cook meat to internal
temperature recommended by
USDA.
•
•
Keep meat cool and covered
until it is time to cook.
Wash hands with warm soapy
water before and after handling
meat or raw egg.
•
•
When reheating foods, heat to
an internal temperature of at
least 165 °F.
While cooking meats, turn over
at least once.
•
•
•
Thoroughly wash any surface or
utensil raw meat or egg touched.
Do not put cooked meat on the
same plate that held raw meat.
uncooked meat juices to come
into contact with ready-to-eat
foods such as fruits or
vegetables.
Using a Meat Thermometer
Tenderizing
When using a meat thermometer, remember to insert it at a slight angle, in
the thickest part of the meat, away from fat and bone. The meat should be
removed when 5°F below the desired final temperature. While the meat sits
before carving, it will continue to cook internally, raising the last 5°F by itself.
Braising is only one way to tenderize
less tender cuts. Before cooking, you
may pound, cube, marinate, or use
commercially prepared meat
tenderizers. You may then use a dry
method to cook the meat.
A meat thermometer can
•
•
Take the guesswork out of cooking to a desired ‘doneness’.
Help reduce the risk of foodborne illness.
•
Marinades are acidic liquids such
as wine, citrus, or vinegar.
Marinades soften meat fibers but
only penetrate about one-fourth of
an inch into the interior of the
meat. Do not marinate meat for
longer than 24 hours.
Oven-safe Thermometer
•
Inserted before the meat is placed in the oven, this thermometer stays
with the meat while it cooks.
•
The internal temperature will rise slowly as the meat cooks.
•
•
•
Pounding with a heavy meat mallet
breaks down the connective tissue
to tenderize meat.
Cubing breaks down the structure
more than pounding. Cubing is
done at the meat counter.
Commercial tenderizers are
primarily enzymes that work on the
outer fourth inch on a meat cut.
Make sure to follow the
Instant-read Thermometer
•
•
•
Not oven safe, these thermometers are placed in the meat when it is
removed from the oven.
While times may vary, an accurate temperature is normally displayed
within one to two minutes.
When using an instant-read, remember to clean the thermometer stem
with warm, soapy water between readings.
manufacturer’s directions.
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Cooking
(cont’d)
Broiling Guidelines
Broiling is a dry heat cooking method that allows a restaurant quality
charbroiled flavor. Meat is exposed directly to the heating element at high
temperatures.
1. Place meat on rack in broiler pan, with the surface of cuts the specified
distance from the heating element (specified below).
2. Broil for half the recommended time, or until the surface is browned.
3. Turn meat and continue broiling to desired internal temperature.
4. Season, if desired.
5. Oven door must be fully closed.
Distance
From Heat
(inches)
Approximate
Cooking Time
(minutes)
Recommended Internal
Temperature
Thickness
(inches)
Weight
(pounds)
Meat Cut
BEEF
Chuck Shoulder Steak
2 to 3
3 to 4
12 to 14
8 to 12
¼
1
¼ to 1
1 to 1 ¼
Rib Eye Steak
Sirloin Steak
2 to 3
3 to 4
4 to 5
8 to 12
10 to 15
20 to 25
¾
½
½ to ¾
¾ to 1
1
Very Rare
130°F
140°F
145°F
160°F
170°F
180°F
1 ½
Rare
2 to 3
3 to 4
4 to 5
10 to 15
16 to 21
21 to 25
¾
1
1 ½
1 to 1 ¾
1 ½ to 3
2 ¼ to 4
Medium Rare
Medium
Well Done
Very Well Done
Porterhouse Steak
2 to 3
3 to 4
4 to 5
8 to 12
10 to 15
20 to 25
¾
1
1 ½
¾ to 1
1 ½ to 2
2 to 3
Filet Mignon (Tenderloin)
Flank Steak
2 to 4
2 to 3
3 to 4
10 to 15
12 to 14
10 to 15
¼ to ½
1 to 1 ½
1
160°F minimum
Ground Beef Patties
¾ to 1
PORK
Chops, bone in
Chops, boneless
Tenderloin
All pork must be cooked to an
internal temperature of at least
160°F to reduce the likelihood
of Trichinosis.
4
4
4
6 to
6 to
8
8
¾
¾
15 to 25
½ to 1
Kabobs
Failing to cook the meat to this
temperature could result in
personal injury or illness.
1 inch cubes
4
4
10 to 20
8 to 10
Lean Ground Pork Patties
½
LAMB
Loin Chops
Rib Chops
Sirloin Steaks
1
1
1
3 to 4
3 to 4
3 to 4
10 to 15
10 to 15
12 to 15
Top Round Steaks
Center Leg Steaks
Cubes for Kabobs
1
1
3 to 4
3 to 4
3 to 4
12 to 15
15 to 20
10 to 15
Medium
Well Done
160°F
170°F
1 ¼ pieces
Lamb Patties
3 to 4
12
½ x 4 inches
¼ each
All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer’s
Council, and the American Sheep Industry Council.
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Cooking
(cont’d)
Roasting Guidelines
Tender cuts such as rib and loin cuts are best cooked by dry heat methods,
such as roasting. To roast:
1. Heat oven to desired temperature.
2. Place roast directly from refrigerator fat side up in a shallow roasting pan.
3. Insert ovenproof meat thermometer so tip is centered in thickest part of
roast. Make sure thermometer does not rest in fat or on bone.
4. Remove roast 5°F below desired degree of finished internal
temperature.
5. Transfer roast to carving board and tent loosely with aluminum foil for
approximately 15 minutes.
Approximate
Cooking Time
(minutes)
Oven
Temperature
Weight
(pounds)
Meat Cut
Recommended Internal Temperature
BEEF
Boneless Rump Roast
325°F
325°F
4 to 6
25 to 30
30 to 40
Very Rare
Rare
130°F
140°F
145°F
160°F
170°F
180°F
Tip Roast
3 ½ to 4
4 to 6
Eye Round Roast
Tenderloin Roast
325°F
425°F
20 to 30
Medium Rare
Medium
2 to 3
4 to 6
35 to 45
45 to 60
Well Done
Very Well Done
Rib Roast
325°F
350°F
4 to 6
6 to 8
26 to 42
23 to 35
Rib Eye Roast
4 to 6
18 to 24
PORK
Loin Roast, bone-in
Rib Roast, boneless
Tenderloin
350°F
350°F
450°F
3 to 5
2 to 4
All pork must be cooked to an internal
temperature of at least 160°F to reduce
the likelihood of Trichinosis and other
food-borne illnesses.
20 minutes
per pound
½ to 1
7 to 8
Ham bone-in, cook-before-eating
325°F
LAMB
Shoulder
325°F
375°F
35 to 40
30 to 35
3 ½ to 6
Rib Roast
1 ½ – 2 ½
2 to 3
Medium-Rare
Medium
Well Done
150°F
160°F
170°F
Rib Crown Roast, not stuffed
Loin Roast
375°F
325°F
25 to 30
45 to 55
1 ¼ to 1 ¾
Leg, Frenched Style or Half Shank
325°F
5 to 7
7 to 9
15 to 20
20 to 25
POULTRY (unstuffed)
Capon
325 to 350°F
325 to 350°F
4 to 8
20 to 30 min/lb.
50 to 60 total
Cornish Hens, whole
1 ¼ to 1 ½
Duck, whole
Goose, whole
Pheasant, whole
Quail, whole
Turkey
325 to 350°F
325 to 350°F
325 to 350°F
325 to 350°F
325°F
18-20 min/lb.
20 to 25 min/lb.
30 min/lb.
To reduce the risk of food-borne illnesses,
poultry must be cooked to an internal
temperature of 180°F.
2
—
20 minutes total
3 ½ to 5 ½ hours
8 to 16
All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer’s
Council, and the American Sheep Industry Council.
23
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Cooking
(cont’d)
Braising Guidelines
Less tender cuts such as those from the round, chuck, brisket and shank
require moist cooking. A longer cooking time at lower temperatures with
moisture helps soften the meat.
1. Brown meat with a small amount of oil in heavy pan.
2. Pour off excessive drippings, season, if desired.
3. Add small amount of liquid (1/2 to 2 cups) and cover tightly.
•
Simmer gently over low heat on top of the range or in a 325°F oven,
until meat is fork tender.
Approximate
Cooking Time
(hours)
Oven
Temperature
Weight (pounds)
OR Thickness
Meat Cut
Recommended Internal Temperature
BEEF
Blade Pot Roast
325°F
3 to 5
1 ½ to 2
2 to 3
Arm Pot Roast
325°F
325°F
325°F
3 to 5
3 to 5
Chuck Roast (boneless)
Short Ribs
2 to 3
Meat should be cooked to a
temperature of at least 160°F
to reduce the likelihood of food-
borne illnesses.
2 inches
x 2 inches
x 4 inches thick
1 ½ to 2 ½
Round Steak
Flank Steak
325°F
325°F
¾ to 1 inch thick
1 to 1 ½
1 ½ to 2 inches
thick
1 ½ to 2 ½
LAMB
Shoulder Chops, Round Bone or
Blade
325°F
1 inch thick
1 to 1 ¼
Meat should be cooked to a
temperature of at least 160°F
to reduce the likelihood of food-
borne illnesses.
Riblets
325°F
325°F
325°F
3 pounds
3 pounds
1 ½ to 2
Shanks
1 to 1 ½
Stew Cubes
1 inch pieces
1 ¼ lbs.
1 ¼ to 1 ½
All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer’s
Council, and the American Sheep Industry Council.
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Care and Cleaning
Oven Frame
Removing Oven Door
1. Fully open oven door.
CAUTION
!
2. Push hinge locks down toward door
frame, to the unlocked position.
• This may require a flatblade
screwdriver.
To avoid personal injury or
property damage, handle oven
door with care.
Hinge Lock
Oven
• Do not lift door by handle.
• Remove storage drawer.
• Door is heavy and can be
damaged if dropped.
• Screwdriver can scrape or
chip range or oven finish.
• Do not scratch or chip glass
or twist door. Glass may break
3. Firmly grasp both sides of top of oven Door
door.
4. Close door to first stop position.
5. Lift door up until hinge arm is clear of
the slot.
Replacing Oven Door
1. Grasping door top firmly, seat indentation of hinge arm into bottom edge
of the hinge slot.
• Door should be at the first stop position angle.
2. Fully open oven door.
3. Push hinge locks up against the front frame of the oven cavity to locked
position.
4. Close oven door.
Cleaning Oven Door
Not all areas of the oven are cleaned
by the self-clean cycle. The oven
door, the gasket and area
surrounding the gasket will not be
cleaned effectively by the self-clean
cycle. DO NOT use spray cleaners
to clean the outside or inside of the
oven door.
Door Gasket
DO NOT clean the gasket. Do not
wet, rub, soak or use any type of
cleaning material to clean the oven
gasket. Any damage or defects
occurring from attempting to clean or
remove the gasket are not covered
by warranty.
To clean the area around the gasket
make sure oven is cool to the touch.
Using a cloth with a mild soap wipe
area needing to be cleaned. Avoid
gasket. Gasket should not be
removed while cleaning. Do not allow
water or cleaning solution to spill or
drip onto gasket.
Removing Storage
Drawer
1. Slide drawer out until it stops.
2. Remove stored items.
3. Grasp drawer sides near back of
drawer.
4. Lift up and out. Reverse to
reinstall.
25
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Care and Cleaning
(cont’d)
Replacing Oven Light
WARNING
!
1. Disconnect electrical supply.
2. Remove oven door if desired.
To avoid risk of burns or electrical
shock:
3. While wearing protective gloves, unscrew counter clockwise the
light bulb cover located in rear of oven cavity.
Then turn light bulb counterclockwise to remove.
4. Replace light bulb with 120-volt, 40-watt appliance bulb.
Do not over tighten bulb or cover or they may be difficult to
remove later.
• disconnect electrical supply to
oven before changing light bulb.
• before replacing light bulb make
sure oven and bulb are cool.
• Do not operate oven without
bulb and cover in place.
5. Replace light bulb cover and oven door before use.
6. Reconnect power supply.
CAUTION
!
To avoid risk of personal injury,
Wear gloves to protect hands
from accidental bulb breakage.
To keep your smoothtop looking like new, Amana recommends routine cleaning. The following general instructions for routine
and tough spot cleaning are based on the performance of Amana recommended products. To order these products, contact the
Consumer Affairs department at 800-843-0304.
PART
GENERAL DIRECTIONS
Broil element
Do not clean broil element. Any soil will burn off when element is heated.
Broiler pan and grid
Control knobs
Drain fat, cool pan and grid slightly. (Do not stand soiled pan and grid in oven to cool.) Sprinkle with soap. Fill
the pan with warm water. Let pan and grid stand for a few minutes
Pull off knobs. Wash gently with mild soap and water but do not soak. Dry and return knobs to oven, making
sure to match flat area on the knob to the flat area on the shaft.
Outside finish
Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry cloth. If knobs are removed, do
not allow water to run down inside surface while cleaning.
Oven racks
For heavy soil, place oven racks in large plastic bag with ammonia and water in cup. Seal tightly and allow to
stand overnight. Wash and rinse, dry thoroughly.
Storage drawer
For heavy soil, clean by hand and rinse thoroughly. Remove drawer for ease in cleaning. Be sure drawer is dry
before replacing.
26
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Care and Cleaning
(cont’d)
Caring for the smoothtop
For routine cleaning, allow top to cool before cleansing. Wash surface with a dampened cloth and smoothtop cleaner
conditioner. Use another clean damp paper towel to wipe off the cleaner. Use a dry paper towel, buff the smoothtop
to make sure all the cleaner conditioner is removed. The smoothtop cleaner conditioner provides a thin layer of
protective polish that helps to prevent scratching. Do not use a harsh cleanser or steel wool pad. For specific
problems, see below.
PROBLEM
CAUSE
REMOVAL
Brown streaks
and specks
Cleaning with sponge or cloth containing
soiled detergent water
Normal cleansing (provided above)
Blackened,
burnt on spots
Spatters or spillovers on a hot cooking area or
accidental melting of plastic like a bread bag
Clean area with smoothtop cleaner conditioner
with clean damp paper towel, nonabrasive nylon
pad, or scouring brush.
If spot is not removed, on cool cooktop carefully
scrape area with a safety scraper held at a 30-
degree angle.
Fine brown gray
lines, fine
scratches or
abrasions
Course particles, like salt, become embedded
in top if trapped under pan. Using abrasive
cleaning materials. Scratches from rough
ceramic, glass, or ceramic coated cookware.
Fine scratches are not removable but can be
minimized by daily use of smoothtop cleaner
conditioner.
Smearing or
streaking
Using too much smoothtop cleaner conditioner Follow label instructions carefully. See Routine
or using a soiled dish cloth.
Cleaning, above.
Metal or
silver/gray
marks
Sliding or scraping metal utensils across top.
Remove marks before top is used again. If marks
are not removed by normal cleaning, use a safety
scraper at a 30° angle and cooktop cleaner
conditioner to carefully scrape off the mark.
Pitting or flaking
Boilovers of sugar syrup on a hot smoothtop
can cause pitting if not removed immediately.
Turn control to LOW setting. Wipe up excess spill
with dry cloth. Allow top to cool and carefully
scrape area with a safety scraper held at a 30-
degree angle.
Hard water
spots
Condensation from cooking can cause
minerals found in water and acids in food to
drip onto smoothtop and cause gray deposits.
Spots are often so thin they appear to be in or
under smoothtop.
Mix smoothtop cleaner conditioner with water and
apply thick paste to stained area. Scrub
vigorously. If stain is not removed, reapply cleaner
and repeat process
OR
make sure the surface is cool and put a small
amount of white vinegar on the spot and let it sit a
few minutes. Using a nonabrasive nylon pad,
gently rub the spot. Wipe off any excess with a
damp paper towel, then dry.
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Care and Cleaning
(cont’d)
Cleaning Stainless Steel
Damage to stainless steel finish due to improper use of cleaning
products, or using non-recommended cleaning products, is not
covered under warranty. For Amana recommended products, call
Our stainless steel appliances have been factory finished for high shine
and luster. To maintain this quality appearance:
DO NOT USE:
DO USE:
•
•
•
•
•
•
•
Abrasive powders or liquids
Citrus based cleaners
Ammonia
Steel wool pads
Abrasive cloths
•
Warm soapy water for routine
cleaning
•
•
Soft clean cloths to dry or polish
Stainless steel cleaner designed
for appliances such as Amana
Cleaning Polish and
Conditioner for Stainless Steel
(#31960801)
Oven cleansers
Acidic or vinegar based cleaners
Can I use liquid
cleaners on my stainless
steel?
For best cleaning results
Just because a cleaner is a
liquid does not mean it is non-abrasive.
Many liquid cleansers designed to be
gentle on tile and smooth surfaces still
damage stainless steel. Cosmetic
damage from using non-recommended
products is not covered under warranty.
1. Wash surfaces with warm soapy water and a soft, clean cloth or
sponge.
2. Rinse surfaces with warm water. Dry surfaces with a soft, clean cloth.
DO NOT use the following harsh cleaners:
• abrasive or acidic cleaners (ammonia, chlorine bleach, vinegar-based
product, etc.)
• citrus-based cleaners
• scouring pads (metal, textured plastic, etc.)
Citric Acid
Citric acid permanently
These items can scratch, discolor, or permanently tarnish surfaces.
discolors stainless steel. 3. Follow up rinsing by immediately drying with a soft, clean cloth. This will
To prevent damage to
the finish of your stainless steel
appliance, do not allow these
substances to remain on the steel
finish:
avoid water spotting on stainless steel finish.
Questions? Comments?
Concerns? Contact us!
• mustard
• tomato juice
• marinara sauce
• citrus based sauces
• citrus based products
or call Consumer Affairs at
1-800-843-0304
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Troubleshooting
You may save time and money by checking items below before calling for service. List includes common concerns
that are not the result of defective workmanship or materials. If your question is not explained below, contact Amana
Consumer Affairs Department at 800-843-0304.
Topic
Possible Cause
Solution
OPERATION
Appliance not working
Power outage
Make sure appliance is plugged in.
Verify that circuit breaker is not tripped.
Replace household fuse but do not change fuse capacity.
Frequent cycling of surface element or
warming zone
Normal
Element cycles to maintain proper heat and to prevent
damage to smoothtop.
Oven not working
Programming error
Power outage
Shut off power to oven for five minutes by switching off
circuit breaker. Reset circuit breaker and try oven again.
Clock and timer not working
Make sure appliance is plugged in. Verify that circuit
breaker is not tripped. Replace household fuse but do not
change fuse capacity.
Oven light not working
Loose bulb
Burnt out bulb
Check for loose bulb. Tighten.
Check for burnt out bulb. Replace if necessary with an
appliance bulb.
Self Clean not working
Programming error
Shut off power to oven for five minutes by switching off
circuit breaker. Reset circuit breaker and try oven again.
Oven door will not unlock
Oven is self-cleaning
Oven still hot
Allow cycle to complete.
Will not unlatch until a cooler temperature has been
reached. Do not force door open—will void warranty.
May blow cooler air on latch area with hair dryer at cool
setting to quicken process.
Oven not clean after a self clean cycle
Too much soil, grime left in
oven
Wipe out and remove excess soil prior to running self-
clean cycle.
Normal.
Soot remains in oven after
cycle
Locked light displayed
Door locked
If oven is hot, allow to cool rather than trying to force door
latch open.
Display flashing
Power failure reset clock
Service code
Press CLOCK.
F-(numeric) display
Shut off power to oven for one to two minutes by
switching off circuit breaker. Reset breaker. If continues,
contact service department.
Oven smokes the first few times used
Normal
Minor smoking is normal the first few times the oven is
used.
COOKING
Food not baking properly
Various causes
See Cooking, Common Baking Problems
See Cooking, Roasting
Food not roasting properly
Food not broiling properly
Oven temperature too hot or cold
Various causes
Various causes
See Cooking, Broiling
Calibrate oven temperature
See Using the Oven Control, Oven Temperature
Control Adjustment
Oven has strong odor
Normal
Ovens will have a ‘new’ odor. Run a self-clean cycle to
remove the odor.
Not boiling or cooking fast enough
Improperly sized cooking
utensils
Make sure pans fit heating elements. See Cookware
Requirements.
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Troubleshooting
(cont’d)
NOISE
Frequent cycling off and on of oven.
Normal
Normal
To maintain a temperature for baking, the oven
cycles on and off.
Cracking or popping sound
Wet cooking utensils or possible spillage.
Expansion and contraction or metal components.
APPEARANCE
Scratches
Gritty dirt or rough surface on
cooking utensils
Use recommended smoothtop cleaner
conditioner.
May be a metal mark. Make sure surface is cool.
Use a safety scraper to carefully scrape off the
mark. Apply smoothtop cleaner conditioner and
gently rub with nonabrasive nylon pad.
Shiny scratches
Discoloration
Dirt
Use recommended smoothtop cleaner
conditioner to remove dirt from smoothtop.
Water spots/marks
Make sure surface is cool. Put a small amount of
white vinegar on the spot and let sit for a few
minutes. Rub with nonabrasive nylon pad. Wipe
off any excess with damp paper towel.
Greenish tinge that fades
Surface elements are either heating or cooling
down from a heating cycle. This is normal with
some types of smoothtop cooktops.
Hot sugar or plastic melted to surface
Pattern fading/wearing off
Items on top of warm cooktop
Dirt/film buildup
Warm slightly and remove with safety scraper.
Use recommended cleaner conditioner to
remove build up and dirt from smoothtop.
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Amana Warranty
Full ONE Year Warranty
Amana Appliances will repair or replace, including related labor and travel, any part (f.o.b. Amana Iowa) which
proves defective as to workmanship or materials.
Limited Warranty
After one year from the date of original retail purchase, Amana will provide a free part, as listed below, to
replace any part that fails due to a defect in materials or workmanship. The owner will be responsible for paying
all other costs including labor, mileage, and transportation.
Second through Fifth Year
Amana will provide replacement glass/ceramic cooktop, seal, and electric surface elements, part only (f.o.b.
Amana Iowa) which prove defective as to workmanship or materials.
What is not covered by these
warranties
To Receive Warranty Service
Service must be performed by an authorized Amana
service representative. To schedule service, contact
the Amana dealer where you purchased your appliance
or contact Amana Appliances Factory Service.
•
Replacement of household fuses, resetting of
circuit breakers, or correction to household wiring
or plumbing.
•
•
•
•
•
Normal product maintenance and cleaning,
including light bulbs.
Products with original serial numbers removed,
altered, or not readily determined.
Products purchased for commercial, industrial,
rental, or leased use.
Products located outside of the United States
or Canada.
Premium service charges, if the servicer is
requested to perform service in addition to normal
service or outside normal service hours or area.
Adjustments after the first year.
Repairs resulting from the following:
• Improper installation, exhaust system, or
maintenance.
• Any modification, alteration, or adjustment not
authorized by Amana.
• Accident, misuse, abuse, fire, flood, or
acts of nature.
• Connections to improper electrical current,
voltage supply, or gas supply.
Amana Appliances Factory Service
1-800-628-5782 inside USA
For more information,
Amana Appliances Consumer Services
Amana Appliances
2800 220th Trail
Amana, Iowa 52204
1-800-843-0304 inside USA
(319) 622-5511 worldwide
•
•
When contacting Amana Appliances please
include the following information:
•
•
Your name, address, and telephone number.
Model number and serial number of your appliance
(found on upper left hand corner of storage drawer
opening).
The name and address of your dealer and the date
of purchase.
•
•
•
A clear description of the problem.
Proof of purchase (sales receipt).
• Use of improper pans, containers, or accessories
that cause damage to the product.
IN NO EVENT SHALL AMANA BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES.
This warranty gives you specific legal rights, and you may have others which vary from state to state. For example, some states
do not allow the exclusion or limitation of incidental or consequential damages, so this exclusion may not apply to you.
Part No.36-32066601-0
Printed in U.S.A.07/01
2001 Amana Appliances
Amana Appliances Online • http://www.amana.com
Amana, Iowa 52204
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