GE Convection Oven 164D2966P205 1 User Manual

UseandCare Guide  
Built-in Electric Convection Oven  
Thermostat Adjustment—  
Safety Instructions.................... 3, 4  
More questions ?…call  
GE Answer Center® 800.626.2000  
Operating Instructions, Tips  
Baking .................................................... 17–19  
Control Panel ............................................. 6–9  
Convection Cooking........................... 11–17  
Convection Baking .......................... 12–14  
Convection Roasting....................... 15–17  
Features ........................................................... 5  
Oven Control, Clock and Timer ............. 6–9  
Roasting with the Probe.......................24, 25  
Self-Cleaning Instructions................. 30–33  
Care and Cleaning................... 34–36  
Self-Cleaning Instructions................. 30–33  
Consumer Services.................. 39  
Important Phone Numbers....................... 39  
Warranty ....................................... Back Cover  
GE Appliances  
Model: JTP56  
164D2966P205-1  
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IMPORTANT SAFETY INSTRUCTIONS  
Read all instructions before using this appliance.  
IMPORTANT SAFETY NOTICE  
Teach children not to play with the controls  
or any other part of the oven.  
• The California Safe Drinking Water and Toxic  
Enforcement Act requires the Governor of  
California to publish a list of substances known to  
the state to cause birth defects or other reproductive  
harm, and requires businesses to warn customers  
of potential exposure to such substances.  
• Never leave the oven door open when you are  
not watching the oven.  
• Always keep combustible wall coverings, curtains  
or drapes a safe distance from your oven.  
• Never wear loose-fitting or hanging garments  
while using the appliance. Be careful when  
reaching for items stored in cabinets over the  
oven. Flammable material could be ignited if  
brought in contact with hot heating elements and  
may cause severe burns.  
• The fiberglass insulation in self-cleaning  
ovens gives off a very small amount of carbon  
monoxide during the cleaning cycle.  
Exposure can be minimized by venting with an  
open window or using a ventilation fan or hood.  
• DO NOT STORE OR USE COMBUSTIBLE  
MATERIALS, GASOLINE OR OTHER  
FLAMMABLE VAPORS AND LIQUIDS IN  
THE VICINITY OF THIS OR ANY OTHER  
APPLIANCE.  
When using electrical appliances, basic safety  
precautions should be followed, including the  
following:  
• Use this appliance only for its intended use  
as described in this guide.  
• Use only dry pot holders—Moist or  
damp pot holders on hot surfaces may  
result in burns from steam. Do not let  
• Have the installer show you the location of the  
circuit breaker or fuse. Mark it for easy reference.  
pot holders touch hot heating elements. Do not  
use a towel or other bulky cloth. Such cloths can  
catch fire on a hot heating element.  
• Be sure your appliance is properly installed and  
grounded by a qualified technician in accordance  
with the provided Installation Instructions.  
• Always keep dish towels, dish cloths, pot  
holders and other linens a safe distance from  
your oven.  
• Do not attempt to repair or replace any part of  
your oven unless it is specifically recommended  
in this guide. All other servicing should be  
referred to a qualified technician.  
• Always keep wooden and plastic utensils  
and canned food a safe distance away from  
your oven.  
• Before performing any service, DISCONNECT  
THE OVEN POWER SUPPLY AT THE  
HOUSEHOLD DISTRIBUTION PANEL  
BY REMOVING THE FUSE OR SWITCHING  
OFF THE CIRCUIT BREAKER.  
• For your safety, never use your appliance for  
warming or heating the room.  
• Do not store flammable materials in the oven.  
• Do not leave children alone—Children should  
not be left alone or unattended in an area where  
appliance is in use. They should never be allowed  
to sit or stand on any part of the appliance.  
• Do not let cooking grease or other  
flammable materials accumulate in  
or near the oven.  
• Be sure the oven is securely installed in a  
cabinet that is firmly attached to the house  
structure. Never allow anyone to climb, sit or  
stand on the oven door.  
• Do not allow anyone to climb, stand or hang on  
the door. They could damage the oven or cause  
severe personal injury.  
• CAUTION: ITEMS OF INTEREST TO  
CHILDREN SHOULD NOT BE STORED IN  
CABINETS ABOVE AN OVEN. CHILDREN  
CLIMBING ON THE OVEN TO REACH  
ITEMS COULD BE SERIOUSLY INJURED.  
(continued next page)  
3
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IMPORTANT SAFETY INSTRUCTIONS  
(continued)  
• Do not use water on grease fires.  
Smother fire or flame or use a multi-  
purpose dry chemical or foam-type  
fire extinguisher.  
• When using cooking or roasting bags in the  
oven, follow the manufacturer’s directions.  
• Do not use your oven to dry newspapers.  
If overheated, they can catch fire.  
Flame in the oven can be smothered completely  
by closing the oven door and turning the oven off  
or by using a multi-purpose dry chemical or foam-  
type fire extinguisher.  
• Do not leave paper products, cooking utensils  
or food in the oven when not in use.  
• After broiling, always take the broiler pan  
out of the oven and clean it. Leftover grease  
in the broiler pan can catch on fire the next time  
you use the pan.  
• Do not touch the heating elements or the  
interior surface of the oven. These surfaces  
may be hot enough to burn even though they  
are dark in color. During and after use, do not  
touch, or let clothing or other flammable  
materials contact, any interior area of the oven;  
allow sufficient time for cooling first.  
• Never leave jars or cans of fat drippings in or  
near your oven.  
• Do not use the oven for a storage area.  
Items stored in an oven can ignite.  
Potentially hot surfaces include the oven vent  
openings and surfaces near the openings, crevices  
around the oven door, the edges of the door  
window and metal trim parts above the door.  
• Clean only parts listed in this Use and  
Care Guide.  
• Do not use aluminum foil to line oven bottoms,  
except as suggested in this guide. Improper  
installation of aluminum foil may result in a  
risk of electric shock or fire.  
Remember: The inside surface of the oven may  
be hot when the door is opened.  
• When cooking pork, follow the directions  
exactly and always cook the meat to an internal  
temperature of at least 170°F. This assures that, in  
the remote possibility that trichina may be present  
in the meat, it will be killed and the meat will be  
safe to eat.  
Self-Cleaning Oven  
• Do not clean the oven door gasket. The door  
gasket is essential for a good seal. Care should be  
taken not to rub, damage or move the gasket.  
• Do not use oven cleaners. No commercial oven  
cleaner or oven liner protective coating of any  
kind should be used in or around any part of the  
oven. Residue from oven cleaners will damage  
the inside of the oven when the self-clean cycle  
is used.  
Oven  
• Stand away from the oven when opening the  
oven door. The hot air or steam which escapes  
can burn hands, face and/or eyes.  
• Do not heat unopened food containers.  
Pressure could build up and the container  
could burst, causing an injury.  
• Before self-cleaning the oven, remove the broiler  
pan, grid and other cookware.  
• Be sure to wipe up excess spillage before  
starting the self-cleaning operation.  
• Keep the oven vent duct unobstructed.  
• Keep the oven free from grease buildup.  
• If the self-cleaning mode malfunctions, turn  
the oven off and disconnect the power supply.  
Have it serviced by a qualified technician.  
• Place the oven shelf in the desired position  
while the oven is cool. If the shelves must be  
handled when hot, do not let the pot holder  
contact the heating elements.  
• Pulling out the shelf to the stop-lock is a  
convenience in lifting heavy foods. It is also a  
precaution against burns from touching the hot  
surfaces of the door or the oven walls.  
SAVE THESE  
INSTRUCTIONS  
4
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FEATURES OF YOUR OVENS  
7
8
UP  
P
ER OVEN  
LOWER OVEN  
H
I
=
+
H
I
=
+
O
N
E
T
I
O
C
O
E
C
IO  
RNOVATS  
N
T
ST  
A
R
T
A
U
T
O
SE  
L
F
L
O
=
-
C BVACKEN  
L
O
=
-
CLEAN  
BROIL  
ST  
A
R
T
BROIL  
BAK  
E
BAK  
E
O
V
E
N
15  
L
IG  
H
T
1
6
2
7
3
8
4
9
5
0
C
O
O
K
ING  
D
E
L
A
Y
A
U
T
O
SE  
L
F
C
O
O
K
ING  
D
E
L
A
Y
OVEN  
LIGHT  
ON/O  
F
F
C
L
E
F
A
F
R
P
ROBE  
C
L
E
F
A
F
R
T
IME  
ST  
A
R
T
CLEAN  
T
IME  
ST  
A
R
T
O
T
IME  
R
C
L
O
C
K
O
N/O  
FF  
O
O
N/O  
F
F
7
6
5
9
10  
11  
3
2
12  
16  
17  
13  
1
14  
10  
3
4
18  
12  
13  
1
14  
Explained  
on page  
Explained  
on page  
Feature Index  
1 Oven Door Gasket  
Feature Index  
11 Probe Outlet  
16, 24, 25  
4, 30, 35  
11  
12 Oven Shelf Supports  
4, 10, 12, 15,  
16, 18, 29,  
30, 34  
2
Convection Fan and  
Heating Element  
Operates during convection  
cooking.  
Shelf positions for cooking are  
suggested in the Convection  
Cooking, Baking, Roasting and  
Broiling sections.  
3 Oven Broil Element  
3, 4, 27, 36  
2
13 Bake Element May be lifted  
3, 4, 36  
4 Model and Serial  
gently for wiping the oven floor.  
Number Location  
14 Lift-Off Oven Door  
3, 27,  
30, 35  
with Window  
5 Automatic Oven Door Latch  
6 Oven Vent  
30–32  
4
15 Oven Shelves with Stop-Locks  
4, 10, 12, 15  
16, 18, 29,  
30, 34  
7 Oven Light Pads Lets you turn  
interior oven lights on and off.  
16 Probe  
16, 24, 25, 36  
15, 34  
8 Oven Control, Clock & Timer  
9 Oven Vent Grille  
6–9  
30  
17 Roasting Rack  
18 Broiler Pan and Grid  
4, 15, 23,  
24, 27–30, 34  
10 Oven Interior Light  
36  
5
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FEATURES OF YOUR OVEN CONTROL  
1
2
3
4
5
6
7
6
1
2
8
UPPER OVEN  
LOWER OVEN  
+
+
HI=  
HI=  
START  
AUTO SELF  
CLEAN  
CONVECTION  
BAKE  
CONVECTION  
ROAST  
START  
BROIL  
BROIL  
LO=  
BAKE  
BAKE  
LO=  
-
-
OVEN  
LIGHT  
1
6
2
7
3
4
9
5
0
OVEN  
AUTO SELF  
CLEAN  
COOKING  
TIME  
DELAY  
START  
COOKING  
TIME  
DELAY  
START  
ON/OFF  
CLEAR  
OFF  
PROBE  
CLEAR  
OFF  
LIGHT  
TIMER  
ON/OFF  
CLOCK  
ON/OFF  
8
10  
9
8
15  
11  
14  
13  
12  
11  
10  
9
5
1. BAKE. Press to select the bake function.  
10. COOKING TIME. Use for Timed Bake, Timed  
Convection Bake and Timed Convection Roast  
operations.  
2. BROIL HI/LO. Press to select the broil function.  
3. CONVECTION BAKE. Press to select baking  
11. CLEAR/OFF. Press to cancel any timed oven  
with convection.  
operation except the clock and timer.  
4. CONVECTION ROAST. Press to select roasting  
12. CLOCK. Press to enter the time of day.  
with convection.  
13. NUMBER PADS. Use to set any function  
requiring numbers—for example, the time of day  
on the clock, the timer, the oven temperature, the  
internal food temperature, the starting and length  
of cooking time for Timed Bake and the starting  
and length of cleaning time for Self-Clean.  
5. OVEN LIGHT ON/OFF. Press to turn the oven  
lights on or off.  
6. START. Must be pressed to start any cooking or  
cleaning function.  
7. DISPLAY. Shows the operations you have  
selected, the time of day and the cooking or  
cleaning status.  
14. TIMER ON/OFF. Press to select the timer  
function. The timer does not control oven  
operations. The timer can time up to 9 hours  
and 59 minutes.  
8. AUTO SELF CLEAN. Press to select the self-  
cleaning function. See the Operating the Self-  
Cleaning Oven section.  
15. PROBE. Press when using the probe to cook food  
(upper oven only).  
9. DELAY START. Use along with COOKING  
TIME or AUTO SELF CLEAN to set the oven to  
start and stop automatically at a time you select.  
If “F–and a number or letter” flash in the display  
and the oven control signals, this indicates  
function error code. Press CLEAR/OFF. Allow  
oven to cool for one hour. Put the oven back into  
operation. If function error code repeats,  
disconnect power to the oven and call for service.  
6
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OVEN CONTROL, CLOCK AND TIMER  
Clock  
The clock must be set for the automatic oven timing functions to work properly.  
The time of day clock cannot be changed during Delay Start. (It can be  
changed during a regular bake or broil operation.)  
To Set the Clock  
1. Press CLOCK.  
If number pads are not pressed within one minute  
after you press CLOCK, the display reverts to the  
original setting. If this happens, press CLOCK and  
reenter the time of day.  
CLOCK  
2. Press the number pads the same way  
you read them. For example, to set 12:34,  
press the number pads 1, 2, 3 and 4 in  
that order.  
3. Press START. This enters the time and  
starts the clock.  
START  
To check the time of day when the display is  
showing other information, simply press CLOCK.  
The time of day shows until another pad is pressed.  
Timer  
You may program the timer to time cooking or other  
household activities for up to 9 hours and 59 minutes.  
When the timer reaches “ :00,” the control will beep  
3 times followed by one beep every 6 seconds until  
TIMER ON/OFF is pressed.  
The timer counts down in minutes, 1 minute at a time,  
until the last 60 seconds are reached, then the control  
will beep one time. The seconds will not be displayed  
until the last minute is reached.  
The 6 second tone can be canceled by following the  
steps in the Special Features of Your Oven Control  
section under Tones at the End of a Timed Cycle.  
How to Set the Timer  
1. Press TIMER ON/OFF.  
3. Press START.  
START  
After pressing START, “SET” disappears;  
TIMER  
ON/OFF  
this tells you the time is counting down,  
although the display does not change until  
one minute has passed.  
2. Press the number pads to set the time.  
For example, to enter 2 hours and 45  
minutes, touch 2, 4 and 5 in that order.  
4. When time is up, the oven control signals  
until you press TIMER ON/OFF. Display  
TIMER  
ON/OFF  
If you make a mistake, press TIMER  
ON/OFF and begin again.  
then shows the time of day.  
NOTE: The minute timer is independent  
of all the other functions and it does not  
control the oven. The CLEAR/OFF pad  
does not affect the timer.  
Power Failure  
If a flashing time of day is in the display, you have experienced a power  
failure. Reset the clock. To reset the clock, press CLOCK. Enter the correct  
time of day by pressing the appropriate number pads. Press START.  
(continued next page)  
7
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OVEN CONTROL, CLOCK AND TIMER  
(continued)  
The control has a series of tones that will sound at different times. These  
tones may sound while you set the control for an oven function or at the end  
of the oven function. They will also alert you when an incorrect time  
or temperature has been entered or if there is a problem with the oven.  
Tones While Setting the Control  
Preheat Notification Tone  
When you press a touch pad you will hear a beep.  
This beep will let you know you have placed enough  
pressure on the pad to activate it.  
When you set an oven temperature the oven  
automatically starts to heat. When the temperature  
inside the oven reaches your set temperature a tone will  
sound to let you know to place the food in the oven.  
Attention Tone  
This tone will sound if you set an invalid function or try to set an additional  
function. The tone can be quickly identified by watching the display messages.  
SPECIAL FEATURES OF YOUR OVEN CONTROL  
Your new touch pad control has additional features that you may choose  
to use. The following are the features and how you may activate them. The  
special feature modes can only be activated while the display is showing the  
time of day clock.  
They remain in the control’s memory until the steps are repeated. When the  
display shows your choice press START. The special features will remain in  
memory after a power failure.  
Tones at the End of a Timed Cycle  
At the end of a timed cycle, 3 short beeps will sound  
followed by one beep every 6 seconds, until  
CLEAR/OFF is pressed. This continuous 6 second  
beep may be canceled.  
2. Press TIMER ON/OFF. The display  
shows “CON BEEP” (continuous beep).  
Press TIMER ON/OFF again. The  
display shows “BEEP.” (This cancels  
the one beep every 6 seconds.)  
TIMER  
ON/OFF  
To cancel the 6 second beep:  
3. Press START.  
+
HI=  
1. Press the upper oven BAKE and  
BROIL HI/LO at the same time  
for 2 seconds until the display  
shows “SF.”  
BROIL  
BAKE  
START  
LO=  
-
NOTE: This cancels the end of cycle tone  
for both ovens.  
Fahrenheit or Centigrade Temperature Selection  
+
HI=  
Your oven control is set to use the Fahrenheit  
temperature selections but you may change this to use  
the Centigrade selections.  
2. Press BROIL HI/LO. The display will  
BROIL  
LO=  
-
show “F” (Fahrenheit).  
3. Press BROIL HI/LO again. The display  
+
HI=  
1. Press the upper oven BAKE  
and BROIL HI/LO at the same  
time for 2 seconds until the  
display shows “SF.”  
will show “C” (Centigrade).  
BROIL  
BAKE  
LO=  
-
4. Press START. The new setting will be  
displayed for both ovens.  
START  
8
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12 Hour Shut-Off  
Cook and Hold  
With this feature, should you forget and leave the  
oven on, the control will automatically turn off the  
oven after 12 hours during baking functions or after  
3 hours during a broil function. If you wish to turn  
off this feature, follow the steps below.  
Your new control has a cook and hold feature that  
keeps cooked foods warm for up to 3 hours after the  
cooking function is finished. To activate this feature,  
follow the steps below.  
+
HI=  
1. Press the upper oven BAKE  
and BROIL HI/LO at the same  
time for 2 seconds until the  
display shows “SF.”  
BROIL  
BAKE  
LO=  
-
+
HI=  
1. Press the upper oven BAKE  
and BROIL HI/LO at the same  
time for 2 seconds until the  
display shows “SF.”  
BROIL  
BAKE  
LO=  
-
NOTE: Cook and hold in the  
upper and lower ovens will need  
to be set separately. Once you  
have completed step 1 follow  
the steps below pressing the  
upper or lower oven pads  
2. Press DELAY START. The  
display will show “12 shdn”  
(12 hour shut-off). Press  
DELAY START again and the  
display will show “no shdn”  
(no shut-off).  
DELAY  
START  
depending on which oven you  
want to use cook and hold in.  
3. Press START to activate the no  
shut-off and leave the control set  
in this special features mode.  
2. Press COOKING TIME. The  
START  
COOKING  
TIME  
display will show “Hld OFF.”  
—Press COOKING TIME again  
to activate the feature. The  
NOTE: This activates this special feature in both ovens.  
display will show “Hld ON.”  
3. Press START to activate the  
cook and hold feature and  
leave the control set in this  
special features mode.  
START  
12 Hour, 24 Hour or Clock Black-Out  
Control Lockout  
Your control is set to use a 12 hour clock. If you  
would prefer to have a 24 hour military time clock or  
black-out the clock display, follow the steps below.  
Your control will allow you to lock down the touch  
pads so they cannot be activated when pressed.  
+
HI=  
1. Press the upper oven BAKE  
and BROIL HI/LO at the same  
time for 2 seconds until the  
display shows “SF.”  
BROIL  
BAKE  
+
HI=  
LO=  
-
1. Press the upper oven BAKE  
and BROIL HI/LO at the same  
time for 2 seconds until the  
display shows “SF.”  
BROIL  
BAKE  
LO=  
-
2. Press AUTO SELF CLEAN.  
The display will show  
“LOC OFF.”  
AUTO SELF  
CLEAN  
2. Press CLOCK once. The  
display will show “12 hr.”  
CLOCK  
—Press CLOCK again to  
change to the 24 hour military  
time clock. The display will  
show “24 hr.”  
—Press AUTO SELF CLEAN  
again. The display will  
show “LOC.”  
3. Press START to activate the  
control lockout feature and  
leave the control set in this  
special features mode.  
—Press CLOCK again to black-  
out the clock display. The  
display will show “OFF.”  
START  
3. Press START to activate your  
choice and leave the control set  
in this special features mode.  
When this feature is on and the touch pads are pressed  
the control will beep and the display will show “LOC.”  
START  
NOTE:  
NOTE: If the clock is in the black-out mode you will  
not be able to use the Delay Start function.  
• This activates this special feature in both ovens.  
• The control lockout mode will not affect the clock,  
timer and oven light touch pads.  
9
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USING YOUR OVEN  
Before Using Your Oven  
1. Look at the controls. Be sure you understand  
how to set them properly. Read over the directions  
for the Oven Controls so you understand how to  
use them.  
NOTE:  
You may notice a “burning” or “oily” smell the first  
few times you turn your oven on. This is normal in a  
new oven and will disappear in a short time. To speed  
the process, set a self-clean cycle for 4 hours. See  
the Self-Cleaning Oven section.  
2. Check the inside of the oven. Look at the shelves.  
Take a practice run at removing and replacing them  
properly to give sure, sturdy support.  
• A cooling fan may automatically turn on and off to  
cool internal parts. This is normal, and the fan may  
continue to run even after the oven is turned off.  
3. Read over the information and tips that follow.  
4. Keep this guide handy so you can refer to it,  
especially during the first weeks of using your  
new oven.  
You will hear a convection fan while cooking with  
the convection feature. The fan will stop when the  
door is opened, but the heat will not turn off.  
Oven Shelves  
Bump  
The shelves are designed with stop-locks so that,  
when placed correctly on the shelf supports, they  
will stop before coming completely out of the oven,  
and will not tilt when you are removing food from  
them or placing food on them.  
To remove a shelf  
from the oven, pull  
it toward you, tilt  
the front end upward  
and pull the shelf  
out. Be sure the  
When placing cookware on a shelf, pull the shelf out  
to the bump on the shelf support. Place the cookware  
on the shelf, then slide the shelf back into the oven.  
This will eliminate reaching into the hot oven.  
shelf is cool before  
touching it.  
To replace, place  
the shelf on the  
shelf support with  
the stop-locks (curved extension of shelf) facing up  
and toward the rear of the oven. Tilt up the front and  
push the shelf toward the back of the oven until it  
goes past the bump on the shelf support. Then lower  
the front of the shelf and push it all the way back.  
NOTE: The shelves for the convection oven are  
2 inches shorter than the regular oven shelves.  
Shelf Positions  
The oven has seven shelf supports identified in this  
illustration as A (bottom), B, C, D, E, F and G (top).  
G
F
Shelf positions for cooking are suggested in the  
Convection Cooking, Baking, Roasting and Broiling  
sections.  
E
D
C
B
A
10  
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CONVECTION COOKING  
What is Convection?  
In a convection  
Because food is heated faster in a convection oven  
when using the convection modes, many types of food  
can be cooked at lower temperatures than those  
suggested for regular ovens. Do remember that recipe  
books often give times and temperatures for cooking  
in regular ovens. Convection ovens make it possible  
to reduce the temperature by 25°F.  
UP  
P
ER OVEN  
LOWER OVEN  
H
I
=
+
H
I
=
+
oven, a fan circulates  
hot air over, under and  
around the food. This  
circulating hot air is  
evenly distributed  
throughout the oven  
cavity. As a result,  
foods are evenly  
cooked and  
O
N
E
C
O
V
E
C
N
ST  
A
R
T
A
U
T
O
SE  
L
F
L
O
=
-
C BVACKTIEON  
RNOATSIOT  
L
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-
CLEAN  
BAK  
E
BROIL  
ST  
A
R
T
BAK  
E
BROIL  
O
V
E
N
L
IG  
H
T
1
6
2
7
3
8
4
9
5
0
OVEN  
C
O
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ING  
D
E
L
A
Y
T
A
U
T
O
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L
F
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/O  
F
F
C
O
O
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ING  
D
E
L
A
Y
C
L
E
F
A
F
R
P
ROBE  
C
L
E
F
A
F
R
T
IME  
ST  
A
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CLEAN  
T
IME  
ST  
A
R
T
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IGHT  
O
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IME  
R
C
L
O
C
K
O
N
/O  
F
F
O
O
N
/O  
F
F
CAUTION: The convection oven fan shuts off when  
the oven door is opened. DO NOT leave the door  
open for long periods of time while using convection  
cooking or you may shorten the life of the convection  
heating element.  
browned—often in  
less time with  
convection heat.  
When Should You Use Convection Bake or Convection Roast?  
To help you understand the difference between  
convection bake and roast and traditional bake and  
roast, here are some general guidelines.  
In convection roast, heat comes from the top oven  
element. The convection fan circulates the heated air  
evenly over and around the food. Meat and poultry  
are browned on all sides as if they were cooked on a  
rotisserie. Using the roasting rack provided, heated air  
will be circulated over, under and around the food  
being roasted. The heated air seals in juices quickly  
for a moist and tender product while, at the same  
time, creating a rich golden brown exterior.  
In convection bake, heat comes from the heating  
element in the rear of the oven. The convection fan  
circulates the heated air evenly, over and around the  
food. Preheating is not necessary with foods having  
a bake time of over 15 minutes.  
In regular baking, the bottom oven element heats  
the air in the oven which then cooks the food.  
Convection Roast  
• Large tender cuts of meat, uncovered.  
• Roasting pans with low sides to allow air movement  
around food.  
Convection Bake  
• Ideal for baked foods cooked on 3 or more shelves.  
(Additional shelves may be ordered. Pub No. 3-A014.)  
• Good for large quantities of baked foods.  
• Good results with cookies, biscuits, brownies, cream  
puffs, sweet rolls, angel food cake and bread.  
Regular Roast  
• Less tender cuts of meat because these need to cook  
a long time in liquid to become tender.  
• Cooking bag  
• Foil tent  
• Covered dish  
Regular Bake  
• Foods such as layer cakes have a more level top  
crust when not baked with convection heat.  
Cookware for Convection Cooking  
Before using your convection oven, check to see  
if your cookware leaves room for air circulation in  
the oven. If you are baking with several pans, leave  
space between them. Also, be sure the pans do not  
touch each other or the walls of the oven.  
Paper and Plastic  
Heat-resistant paper and plastic containers that are  
recommended for use in regular ovens can be used in  
convection ovens. Plastic cookware that is heat-  
resistant to temperatures of 400°F. can also be used.  
Metal and Glass  
When baking cookies, you will get the best results  
if you use a flat cookie sheet instead of a pan with  
low sides.  
Any type of cookware will work in your convection  
oven. However, metal pans heat the fastest and are  
recommended for convection baking.  
For recipes like oven-baked chicken, you should  
use a pan with low sides. Hot air cannot circulate  
well around food in a pan with high sides.  
• Darkened or matte-finished pans will bake faster  
than shiny pans.  
• Glass or ceramic pans cook more slowly.  
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CONVECTION BAKING  
(upper oven only)  
As a general rule, reduce the temperature by 25°F. for  
convection baking.  
Check foods for doneness at the minimum  
suggested cooking time.  
Preheating is not necessary with foods having a bake  
time of over 15 minutes.  
Use pan size recommended in the recipe.  
Multi-Shelf Baking  
Because heated air is circulated evenly throughout the  
oven, foods can be baked with excellent results on  
two, three or more shelves at a time. Multi-shelf  
baking may increase cook times slightly for some  
foods but the overall result is time saved. Multi-shelf  
baking provides very good results with cookies,  
biscuits and other quickbreads.  
When baking on  
three shelves, place  
one shelf in the bottom  
(A) position, one on  
the third (C) position  
and one in the fifth  
(E) position.  
E
C
A
NOTE: When convection baking with only one  
shelf, follow the shelf positions recommended in  
Oven Shelves in the Baking section.  
CAUTION: Be very careful not to burn your hand on  
the door when using a shelf in the lowest position (A).  
How to Set Your Oven for Convection Baking  
To avoid possible burns, place the shelves in the  
correct position before you turn the oven on.  
NOTE:  
You will hear a convection fan while cooking with  
this feature. The fan will stop when the door is  
opened, but the heat will not turn off.  
1. Press CONVECTION BAKE.  
CONVECTION  
BAKE  
• A cooling fan may turn on and off to cool internal  
parts. This is normal, and the fan may continue to  
run even after the oven is turned off.  
2. Press the number pads to set the  
temperature.  
3. Press START. When the oven starts to  
To change the oven temperature during the  
Convection Bake cycle, press CONVECTION  
BAKE and set the new temperature.  
heat the changing temperature will be in  
the display. (The display starts changing  
once the temperature reaches 100°F.)  
START  
4. Press CLEAR/OFF when baking is  
CLEAR  
OFF  
finished.  
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TIMED CONVECTION BAKING  
(upper oven only)  
How to Convection Time Bake  
The oven control allows you to turn the oven on or off  
automatically at specific times that you set. Examples  
of Immediate Start (oven turns on now and you set it  
to turn off automatically at the end of cooking time)  
and Delay Start and Stop (setting the oven to turn on  
automatically at a later time and turn off after a preset  
cooking time) will be described.  
You can use Timed Bake in one oven while  
using Self-Clean in the other.  
You can use Timed Bake in both ovens at the  
same time.  
NOTE: An attention tone will sound if you are using  
Timed Baking and do not press START after entering  
the baking temperature.  
NOTE: Before beginning, make sure the oven clock  
shows the correct time of day.  
To set the clock, first press CLOCK.  
Press the number pads to set the time of day.  
Press START.  
CLOCK  
How to Set Immediate Start and Automatic Stop Convection Bake  
To avoid possible burns, place the oven shelves in  
the correct position before you turn the oven on.  
NOTE:  
• The low temperature zone of this oven (between  
170°F. and 200°F.) is available to keep hot cooked  
foods warm. Food kept in the oven longer than two  
hours at these low temperatures may spoil.  
The oven will turn on immediately and cook for a  
specific length of time. At the end of cooking time,  
the oven will turn off automatically.  
1. Press CONVECTION BAKE.  
• Foods that spoil easily, such as milk, eggs, fish,  
stuffings, poultry and pork, should not be allowed  
to sit for more than one hour before or after cooking.  
Room temperature promotes the growth of harmful  
bacteria. Be sure the oven light is off because heat  
from the bulb will speed harmful bacteria growth.  
CONVECTION  
BAKE  
2. Press the number pads to set the  
temperature.  
3. Press COOKING TIME.  
COOKING  
TIME  
NOTE: If your recipe requires  
(continued next page)  
preheating, you may need to add  
additional time to the length of the  
cooking time.  
4. Press the number pads to set the length  
of baking time.  
The oven temperature that you set and  
the cooking time that you entered will be  
in the display.  
5. Press START.  
START  
The display shows the changing oven  
temperature and cooking time  
countdown. (The display starts changing  
once the temperature reaches 100°F.)  
6. Press CLEAR/OFF to clear the end of  
CLEAR  
OFF  
cycle tone if necessary.  
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TIMED CONVECTION BAKING  
(upper oven only—continued)  
How to Set Delay Start and Automatic Stop Convection Bake  
7. Press START.  
Easy Steps:  
START  
1. Press CONVECTION BAKE.  
2. Press the number pads to set the oven  
If you would like to check the times you  
have set, press DELAY START to  
check the start time you have set or  
press COOKING TIME to check the  
length of cooking time you have set.  
DELAY  
START  
temperature.  
3. Press COOKING TIME.  
4. Press the number pads to set the length  
of baking time.  
When the oven turns on at the time of day  
you have set, the display will show the  
changing temperature (starting at 100°F.)  
and the cooking time countdown.  
5. Press DELAY START.  
6. Press the number pads to set the desired  
start time.  
7. Press START.  
At the end of cooking time the oven  
will turn off and the end of cycle tone  
will sound.  
To avoid possible burns, place the shelves in the  
correct position before you program the oven.  
8. Press CLEAR/OFF to clear the end of  
CLEAR  
OFF  
cycle tone if necessary.  
You can set the control to delay the start of cooking,  
cook for a specific length of time and turn off  
automatically.  
NOTE:  
1. Press CONVECTION BAKE.  
CONVECTION  
BAKE  
• The low temperature zone of this oven (between  
170°F. and 200°F.) is available to keep hot cooked  
foods warm. Food kept in the oven longer than two  
hours at these low temperatures may spoil.  
2. Press the number pads to set baking  
temperature.  
3. Press COOKING TIME.  
COOKING  
TIME  
• Foods that spoil easily, such as milk, eggs, fish,  
stuffings, poultry and pork, should not be allowed  
to sit for more than one hour before or after cooking.  
Room temperature promotes the growth of harmful  
bacteria. Be sure the oven light is off because heat  
from the bulb will speed harmful bacteria growth.  
NOTE: If your recipe requires preheating,  
you may need to add additional time to  
the length of the cooking time.  
4. Press the number pads to set  
baking time.  
5. Press DELAY START.  
DELAY  
START  
6. Press the number pads to set the time  
of day you want the oven to turn on and  
start cooking.  
Using Convection Conversion  
By using the Convection Conversion feature you can  
automatically convert the oven temperature from  
regular baking to Convection Bake temperatures.  
3. Press START.  
START  
The display shows the converted  
(reduced) temperature.  
To convert the oven temperature for convection  
baking:  
For example: If you entered a recipe  
temperature of 350°F., the display will  
show 325°F. when it is converted.  
1. Press and hold CONVECTION  
CONVECTION  
BAKE  
BAKE for 4 to 5 seconds.  
4. Press CLEAR/OFF when baking is  
CLEAR  
OFF  
finished.  
2. Using the number pads enter the  
temperature recommended in the recipe.  
NOTE: Conversion must be set each  
time you want to use it. It is not held  
in memory.  
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CONVECTION ROASTING  
(upper oven only)  
Meats cooked in a convection oven are dark brown on  
NOTE:  
the outside and tender and juicy on the inside. In most  
cases, cooking time will be less when using the  
Convection Roast feature. Sometimes cooking time is  
reduced by 10 minutes per hour.  
• Use the temperature recommended in the  
Convection Roasting Guide.  
• Preheating is not necessary.  
• Check foods for doneness at the minimum  
suggested time.  
To make sure the meat is cooked the way you want it,  
we recommend using the temperature probe provided  
with the oven. Your double oven has a probe in the  
upper oven only.  
• Use the special roasting rack with the broiler pan  
and grid.  
The special roasting rack allows heated air to circulate  
over and under the meat. This allows the meat to  
brown on all sides.  
Convection Roasting Rack  
Roasting rack  
Roasts or poultry should be cooked on the lowest  
shelf position (A).  
When you are convection roasting you will use the  
broiler pan and grid and the special roasting rack.  
The pan is used to catch grease spills and the grid  
is used to prevent grease spatters. The rack holds  
the meat.  
Post  
Grid  
1. Place the shelf in the lowest shelf position (A).  
2. Place the grid on the broiler pan and put the  
roasting rack over them making sure the posts on  
the roasting rack fit into the holes in the broiler pan.  
3. Place the meat on the special roasting rack.  
See the Roasting with the Probe section to insert the  
probe correctly.  
NOTE: It is important that the broiler pan and  
grid be used with the roasting rack for best  
convection roasting results.  
Broiler pan  
(continued next page)  
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CONVECTION ROASTING  
(upper oven only—continued)  
How to Set Your Oven for Convection Roasting When Using the Temperature Probe  
NOTE: For best results when roasting large turkeys  
and roasts, we recommend using the probe included  
in the convection oven. For the correct placement of  
the probe, see the description in the Roasting section.  
8. When the internal temperature of the meat  
reaches the temperature you have set, the  
probe and the oven turn off and the oven  
control signals. To stop the signal, press  
CLEAR/OFF. Use hot pads to remove the  
probe from the food. Do not use tongs to  
pull on it—they might damage it.  
CLEAR  
OFF  
The display will flash if the probe is inserted  
into the outlet and you have not set a probe  
temperature and pressed START.  
CAUTION: To prevent possible burns, do not unplug  
the probe from the oven outlet until the oven has  
cooled. Do not store the probe in the oven.  
1. Place the shelf in the  
lowest position (A).  
Insert the probe  
into the meat.  
NOTE:  
2. Plug the probe into  
the outlet in the  
oven. Make sure  
it is pushed all  
You cannot use a timed oven operation when using  
the probe. You can use the TIMER ON/OFF for  
timing the cooking time.  
A
You will not be able to use the probe in the upper  
oven during timed oven operations. This is because  
with the probe you are cooking by temperature  
rather than time.  
the way in. Close  
the oven door.  
3. Press CONVECTION ROAST.  
CONVECTION  
ROAST  
To change the oven temperature during the  
Convection Roast cycle, press CONVECTION  
ROAST and set the new temperature.  
4. Press the number pads to set the oven  
temperature.  
5. Press PROBE.  
PROBE  
6. Press the number pads to set the internal  
meat temperature.  
7. Press START.  
START  
The word “LO” will be in the display.  
After the internal temperature of the  
meat reaches 100°F., the changing  
internal temperature will be shown  
in the display.  
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CONVECTION ROASTING GUIDE  
Meats  
Beef  
Minutes/Lb. Oven Temperature (°F.) Internal Temperature (°F.)  
Rib, Boneless Rib,  
Rare  
20–24  
24–28  
28–32  
10–14  
14–18  
35–45  
325°  
325°  
325°  
325°  
325°  
300°  
140°†  
160°  
170°  
140°†  
160°  
170°  
Top Sirloin (3 to 5 lbs.) Medium  
Well  
Rare  
Medium  
Beef Tenderloin  
1
2
Pot Roast (2 ⁄ to 3 lbs.) Chuck, Rump  
Pork  
Bone-in, Boneless (3 to 5 lbs.)  
23–27  
325°  
325°  
325°  
325°  
170°  
170°  
170°  
170°  
Chops  
2 chops  
4 chops  
6 chops  
30–35 total  
35–40 total  
40–45 total  
(1/2 to 1-inch thick)  
Ham  
Canned, Butt, Shank (3 to 5 lbs. fully cooked)  
14–18  
325°  
140°  
Lamb  
Bone-in, Boneless  
(3 to 5 lbs.)  
Medium  
Well  
17–20  
20–24  
325°  
325°  
160°  
170°  
Seafood  
Poultry  
Fish, whole (3 to 5 lbs.)  
30–40 total  
20–25 total  
400°  
350°  
Lobster Tails (6 to 8 oz. each)  
Whole Chicken  
24–26  
350°  
180°–185°  
1
1
2
2
(2 ⁄ to 3 ⁄ lbs.)  
1
2
Cornish Hens  
Unstuffed (1 to 1 ⁄ lbs.)  
Stuffed (1 to 1 ⁄ lbs.)  
50–55 total  
55–60 total  
24–26  
8–11  
7–10  
16–19  
350°  
350°  
325°  
325°  
325°  
325°  
180°–185°  
180°–185°  
180°–185°  
180°–185°  
180°–185°  
170°  
1
2
Duckling (4 to 5 lbs.)  
Turkey, whole*  
Unstuffed (10 to 16 lbs.)  
Unstuffed (18 to 24 lbs.)  
Turkey Breast (4 to 6 lbs.)  
*Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent over-browning and drying  
of skin.  
†The U. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means some food poisoning  
organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)  
BAKING  
Your oven temperature is controlled very accurately using an oven control  
system. It is recommended that you operate the oven for a number of weeks  
to become familiar with your new oven’s performance.  
If you think an adjustment is necessary, see the Adjust the Oven Thermostat  
section. It lists easy Do It Yourself instructions on how to adjust the  
thermostat.  
How to Set Your Oven for Baking  
To avoid possible burns, place shelves in the correct  
position before you turn the oven on.  
NOTE:  
• A cooling fan may automatically turn on and off to  
cool internal parts. This is normal, and the fan may  
continue to run even after the oven is turned off.  
1. Press BAKE.  
BAKE  
2. Press the number pads to set the oven  
temperature.  
To change the oven temperature during the  
Bake cycle, press BAKE and set the new  
temperature.  
3. Press START. When the oven starts to heat  
the changing temperature will be in the  
display. (The display starts changing  
once the temperature reaches 100°F.)  
START  
4. Press CLEAR/OFF when baking  
CLEAR  
OFF  
(continued next page)  
is finished.  
17  
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BAKING  
(continued)  
Oven Shelves  
Arrange the oven  
Type of Food  
Shelf Position  
B
shelf or shelves in  
G
F
the desired locations  
while the oven is  
cool. The correct  
shelf position  
depends on the kind  
of food and the  
browning desired.  
As a general rule,  
place most foods in  
the middle of the  
oven, on either shelf position C or D.  
See the chart for suggested shelf positions.  
Angel food cake  
Biscuits or muffins  
Cookies or cupcakes  
Brownies  
C or D  
C or D  
C or D  
C or D  
B
E
D
C
B
A
Layer cakes  
Bundt or pound cakes  
Pies or pie shells  
Frozen pies  
C or D  
B
NOTE: To bake 4 layers of cake at one time,  
position 2 layers on shelf B and 2 layers on shelf D  
with the pans staggered so that one is not directly  
above the other.  
Casseroles  
C or D  
A or B  
Roasting  
Preheating  
Preheat the oven if the recipe calls for it. Preheat means  
bringing the oven up to the specified temperature  
before putting the food in the oven. To preheat, set the  
oven at the correct temperature—selecting a higher  
temperature does not shorten preheat time.  
Preheating is necessary for good results when baking  
cakes, cookies, pastry and breads. For most casseroles  
and roasts, preheating is not necessary. For ovens  
without a preheat indicator light or tone, preheat  
10 minutes. After the oven is preheated, place the  
food in the oven as quickly as possible to prevent  
heat from escaping.  
Baking Pans  
Pan Placement  
Use the proper baking pan. The type of finish on the  
pan determines the amount of browning that will occur.  
For even cooking and proper browning, there must be  
enough room for air circulation in the oven. Baking  
results will be better if baking pans are centered as  
much as possible rather than being placed to the front  
or to the back of the oven.  
• Dark, rough or dull pans absorb heat resulting in a  
browner, crisper crust. Use this type for pies.  
• Shiny, bright and smooth pans reflect heat, resulting  
in a lighter, more delicate browning. Cakes and  
cookies require this type of pan.  
Pans should not touch each other or the walls of the  
1
2
oven. Allow 1- to 1 ⁄ -inch space between pans as well  
as from the back of the oven, the door and the sides.  
If you need to use two shelves, stagger the pans so  
one is not directly above the other.  
• Glass baking dishes also absorb heat. When baking  
in glass baking dishes, reduce the temperature by  
25°F.  
• If you are using dark non-stick pans, you may find that  
you need to reduce the oven temperature 25°F. to  
prevent over-browning.  
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Cookies  
When baking cookies, flat cookie sheets (without  
sides) produce better-looking cookies. Cookies baked  
in a jelly roll pan (short sides all around) may have  
darker edges and pale or light browning may occur.  
Do not use a cookie sheet so large that it touches the  
walls or the door of the oven. Never entirely cover  
a shelf with a large cookie sheet.  
For best results during baking, use only one cookie  
sheet in the oven at a time.  
Also see the Multi-Shelf Baking section.  
Pies  
Cakes  
For best results, bake pies in dark, rough or dull pans  
to produce a browner, crisper crust. Frozen pies in foil  
pans should be placed on an aluminum cookie sheet  
for baking since the shiny foil pan reflects heat away  
from the pie crust; the cookie sheet helps retain it.  
When baking cakes, warped or bent pans will cause  
uneven baking results and poorly shaped products.  
A cake baked in a pan larger than the recipe  
recommends will usually be crisper, thinner and drier  
than it should be. If baked in a pan smaller than  
recommended, it may be undercooked and batter may  
overflow. Check the recipe to make sure the pan size  
used is the one recommended.  
Aluminum Foil  
Never entirely cover a shelf with aluminum foil.  
This will disturb the heat circulation and result in  
poor baking. A smaller sheet of foil may be used  
to catch a spillover by placing it on a lower shelf  
several inches below the food.  
Don’t Peek  
Set the timer for the estimated cooking time and do  
not open the door to look at your food. Most recipes  
provide minimum and maximum baking times such  
as “bake 30-40 minutes.”  
DO NOT open the door to check until the  
minimum time. Opening the oven door frequently  
during cooking allows heat to escape and makes  
baking times longer. Your baking results may also  
be affected.  
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TIMED BAKING  
How to Set Your Oven for Time Bake  
The oven control allows you to turn the oven on or off  
automatically at specific times that you set. Examples  
of Immediate Start (oven turns on now and you set it  
to turn off automatically at the end of cooking time)  
and Delay Start and Stop (setting the oven to turn on  
automatically at a later time and turn off after a preset  
cooking time) will be described.  
You can use Timed Bake in one oven while  
using Self-Clean in the other.  
You can use Timed Bake in both ovens at the  
same time.  
NOTE: An attention tone will sound if you are using  
Timed Baking and do not press START after entering  
the baking temperature.  
NOTE: Before beginning make sure the clock shows  
the correct time of day.  
To set the clock, first press CLOCK.  
Press the number pads to set the time  
of day. Press START.  
CLOCK  
How to Set Immediate Start and Automatic Stop  
To avoid possible burns, place the shelves in the  
correct position before you turn the oven on.  
NOTE:  
• The low temperature zone of this oven (between  
170°F. and 200°F.) is available to keep hot cooked  
foods warm. Food kept in the oven longer than two  
hours at these low temperatures may spoil.  
The oven will turn on immediately and cook for a  
selected length of time. At the end of cooking time,  
the oven will turn off automatically.  
1. Press BAKE.  
• Foods that spoil easily, such as milk, eggs, fish,  
stuffings, poultry and pork, should not be allowed  
to sit for more than one hour before or after cooking.  
Room temperature promotes the growth of harmful  
bacteria. Be sure the oven light is off because heat  
from the bulb will speed harmful bacteria growth.  
BAKE  
2. Press the number pads to set the oven  
temperature.  
3. Press COOKING TIME.  
COOKING  
TIME  
NOTE: If your recipe requires  
preheating, you may need to add  
additional time to the length of the  
cooking time.  
4. Press the number pads to set the baking  
time.  
The oven temperature and the cooking  
time that you entered will be displayed.  
5. Press START. The display shows the  
oven temperature that you set and the  
cooking time countdown. (The display  
starts changing once the temperature  
reaches 100°F.)  
START  
The oven will continue to cook for the  
programmed amount of time, then shut  
off automatically.  
6. Press CLEAR/OFF to clear the end of  
CLEAR  
OFF  
cycle tone if necessary.  
20  
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How to Set Delay Start and Automatic Stop  
If you would like to check the times you  
have set, press DELAY START to check  
the start time you have set or press  
COOKING TIME to check the length of  
cooking time you have set.  
DELAY  
START  
Easy Steps:  
1. Press BAKE.  
2. Press the number pads to select oven  
temperature.  
When the oven turns on at the time of day  
you have set, the display will show the  
changing temperature (starting at 100°F.)  
and the cooking time countdown.  
3. Press COOKING TIME.  
4. Press the number pads to set the length of  
baking time.  
5. Press DELAY START.  
At the end of cooking time the oven will  
turn off and the end of cycle tone will  
sound.  
6. Press the number pads to set the desired  
start time.  
8. Press CLEAR/OFF to clear the end of  
7. Press START.  
CLEAR  
OFF  
cycle tone if necessary.  
To avoid possible burns, place the shelves in the  
correct position before you turn the oven on.  
NOTE:  
You can set the control to delay the start of cooking,  
cook for a specific length of time and then turn off  
automatically.  
• The low temperature zone of this oven (between  
170°F. and 200°F.) is available to keep hot cooked  
foods warm. Food kept in the oven longer than two  
hours at these low temperatures may spoil.  
1. Press BAKE.  
BAKE  
• Foods that spoil easily, such as milk, eggs, fish,  
stuffings, poultry and pork, should not be allowed  
to sit for more than one hour before or after cooking.  
Room temperature promotes the growth of harmful  
bacteria. Be sure the oven light is off because heat  
from the bulb will speed harmful bacteria growth.  
2. Press the number pads to set the  
temperature.  
3. Press COOKING TIME.  
COOKING  
TIME  
NOTE: If your recipe requires  
preheating, you may need to add  
additional time to the cooking time.  
4. Press the number pads to set the  
baking time.  
5. Press DELAY START.  
DELAY  
START  
6. Press the number pads to set the time of  
day you want the oven to turn on and  
start cooking.  
7. Press START.  
START  
21  
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ADJUST THE OVEN THERMOSTAT—  
DO IT YOURSELF!  
You may find that your new oven cooks differently  
To Adjust the Thermostat:  
than the one it replaced. We recommend that you  
use your new oven for a few weeks to become more  
familiar with it, following the times given in your  
recipes as a guide.  
+
HI=  
1. Press the upper oven BAKE  
and BROIL HI/LO at the same  
time for 2 seconds until the  
display shows “SF.”  
BROIL  
BAKE  
LO=  
-
If you think your new oven is too hot or too cool,  
you can adjust the thermostat yourself. If you think  
it is too hot, adjust the thermostat to make it cooler. If  
you think it is too cool, adjust the thermostat to make  
it hotter.  
NOTE: The thermostats in the  
upper and lower ovens need to  
be adjusted separately. Once  
you have completed step 1  
follow the steps below pressing  
the upper or lower oven pads  
depending on which oven  
We do not recommend the use of inexpensive  
thermometers, such as those found in grocery stores,  
to check the temperature setting of your new oven.  
These thermometers may vary 20–40 degrees.  
thermostat you want to adjust.  
2. Press BAKE. A two digit  
number shows in the display.  
Press BAKE once to increase  
(+) the oven temperature, or  
twice to decrease (-).  
BAKE  
The thermostat adjustment for Baking also affects  
Convection Baking and Convection Roasting.  
3. The oven temperature can be  
adjusted up to (+) 35°F. hotter  
or (-) 35°F. cooler. Press the  
number pads the same way you  
read them. For example, to  
increase the oven temperature  
15°F., press 1 and 5.  
4. When you have made the  
adjustment, press START to go  
back to the time of day display.  
Use your oven as you would  
normally.  
START  
NOTE: This adjustment will not affect the broiling  
or self-cleaning temperatures. It will be retained in  
memory after a power failure.  
22  
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ROASTING  
Roasting is cooking by dry heat. Tender meat or  
Most meats continue to cook slightly after being  
removed from the oven. The internal temperature  
will rise about 5° to 10°F. during the recommended  
standing time of 10 to 20 minutes. This allows  
roasts to firm up and makes them easier to carve.  
To compensate for this rise in temperature, you may  
want to remove the roast sooner (at 5° to 10°F. less  
than the temperature in the Roasting Guide).  
poultry can be roasted uncovered in your oven.  
Roasting temperatures, which should be low and  
steady, keep spattering to a minimum.  
Roasting is really a baking procedure used for meats.  
Therefore, the oven controls are set for Baking or  
Timed Baking. (You may hear a slight clicking sound,  
indicating the oven is working properly.) Timed  
Baking will turn the oven on and off automatically.  
Remember that food will continue to cook in the hot  
oven and therefore should be removed when the  
desired internal temperature has been reached.  
How to Set Your Oven for Roasting  
1. Place the shelf in A or B position. No preheating  
3. Press BAKE.  
BAKE  
is necessary.  
2. Check the weight of the  
meat. Place the meat fat  
side up, or poultry  
4. Press the number pads to set the  
temperature.  
5. Press START.  
breast side up, on  
START  
roasting grid in a  
shallow pan. The  
B
melting fat will baste  
the meat. Select a pan  
as close to the size of  
the meat as possible.  
6. Press CLEAR/OFF when roasting is  
A
CLEAR  
OFF  
finished.  
(The broiler pan with grid is a good pan for this.)  
To change the oven temperature during the  
roasting cycle, press BAKE and set the new  
temperature.  
Use of Aluminum Foil  
You can use aluminum foil to line the broiler pan.  
This makes clean-up easier when using the pan for  
marinating, cooking with fruits, cooking heavily  
cured meats or basting food during cooking. Press  
the foil tightly around the inside of the pan.  
(continued next page)  
23  
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ROASTING WITH THE PROBE  
See the Roasting Guide (upper oven only)  
Correct Placement of the Temperature Probe  
Your double oven has a probe in the upper oven only.  
Use the handles of the probe and plug when  
inserting and removing them from the meat and  
the outlet in the oven. Do not use tongs to pull on the  
cable when removing the probe—they might damage  
it. TO AVOID BREAKING THE PROBE, MAKE  
SURE FOOD IS COMPLETELY DEFROSTED  
BEFORE INSERTING.  
A temperature probe has been provided for use in your  
new oven. This probe is designed to withstand high  
temperatures. Temperature probes provided with other  
products, such as those used for microwave ovens,  
may not be designed to withstand high temperatures.  
Use of probes other than the one provided with this  
product may result in damage to the probe.  
Cable  
Probe  
Never leave your probe inside the oven during a  
self-cleaning cycle.  
For many foods, especially roasts and poultry, internal  
food temperature is the best test for doneness. The  
temperature probe takes the guesswork out of roasting  
by cooking foods to the exact doneness you want.  
When the internal temperature of the food reaches the  
temperature you set, the oven automatically shuts off.  
Plug  
Handles  
The temperature probe has a skewer-like probe at  
one end and a plug at the other end that goes into the  
outlet in the oven.  
(appearance may vary)  
After preparing the meat and placing it on a trivet  
or the broiler pan grid, follow these steps for proper  
probe placement.  
2. Insert the probe  
into the meat up to  
the point marked  
off with your finger.  
It should not touch  
bone, fat or gristle.  
No more than  
1. Lay the probe on the  
outside of the meat along  
the top or side and mark  
with your finger where  
the edge of the meat  
2 inches of the  
probe, not counting  
the handle, should  
be left exposed  
comes to on the probe.  
Point should rest in the  
center of the thickest  
meaty part of the roast.  
outside the meat.  
Ham or Lamb  
Casseroles or Fish  
Poultry  
Insert the probe into the center  
of dishes such as meat loaf or  
casseroles. When cooking fish,  
insert the probe from just above  
the gill into meatiest area, parallel  
to the backbone.  
Insert the probe into the meatiest  
part of the inner thigh from  
below and parallel to the leg of  
a whole turkey.  
Insert the probe into the cut end,  
the meatiest part of ham or lamb  
without a bone. For bone-in ham  
or lamb, insert the probe into the  
center of the lowest large muscle  
or joint.  
24  
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How to Set the Oven When Using the Temperature Probe  
The display will flash if the probe is inserted  
8. When the internal temperature of the  
meat reaches the temperature you have  
set, the probe and the oven turn off and  
the oven control signals. To stop the  
signal, press CLEAR/OFF. Use hot pads  
to remove the probe from the food. Do  
not use tongs to pull on it–they might  
damage it.  
CLEAR  
OFF  
into the outlet and you have not set a probe  
temperature and pressed START.  
1. Insert the probe  
into the meat.  
2. Plug the probe  
into the outlet  
in the oven.  
CAUTION: To prevent possible burns, do not  
unplug the probe from the outlet until the oven has  
cooled. Do not store the probe in the oven.  
Make sure it’s  
pushed all the  
way in. Close  
the oven door.  
NOTE: You can use the timer even though you  
cannot use timed oven operations.  
3. Press PROBE.  
PROBE  
BAKE  
To change the oven temperature during the  
roasting cycle, press BAKE and set the new  
temperature.  
4. Press the number pads to set the internal  
meat temperature.  
5. Press BAKE.  
6. Press the number pads to set the oven  
temperature.  
7. Press START.  
START  
The word “LO” will be in the display.  
After the internal temperature of the  
meat reaches 100°F., the changing  
internal temperature will be shown  
in the display.  
25  
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ROASTING  
(continued)  
Questions and Answers  
Q. Is it necessary to check for doneness with a  
meat thermometer?  
Q. Do I need to preheat my oven each time I cook a  
roast or poultry?  
A. Checking the finished internal temperature at the  
completion of cooking time is recommended if you  
did not use the probe while cooking. Temperatures  
are shown in the Roasting Guide. For roasts over  
8 lbs., check with thermometer at half-hour intervals  
after half the cooking time has passed.  
A. It is not necessary to preheat your oven.  
Q. When buying a roast, are there any special tips  
that would help me cook it more evenly?  
A. Yes. Buy a roast as even in thickness as possible,  
or buy rolled roasts.  
Q. Can I seal the sides of my foil “tent” when  
roasting a turkey?  
Q. Why is my roast crumbling when I try to  
carve it?  
A. Sealing the foil will steam the meat. Leaving it  
unsealed allows the air to circulate and brown  
the meat.  
A. Roasts are easier to slice if allowed to cool 10 to  
20 minutes after removing them from the oven.  
Be sure to cut across the grain of the meat.  
ROASTING GUIDE  
Frozen Roasts  
Frozen roasts of beef, pork, lamb, etc., can be started  
without thawing, but allow 10 to 25 minutes per  
pound additional time (10 minutes per pound for  
roasts under 5 pounds, more time for larger roasts).  
Make sure poultry is thawed before roasting.  
Unthawed poultry often does not cook evenly.  
Some commercial frozen poultry can be cooked  
successfully without thawing. Follow the directions  
given on the package label.  
Oven  
Approximate Roasting Time  
in Minutes per Pound  
Internal  
Temperature °F.  
Type  
Temperature Doneness  
Meat  
3 to 5 lbs.  
24–33  
35–39  
40–45  
21–25  
25–30  
30–35  
35–45  
35–45  
6 to 8 lbs.  
Tender cuts; rib, high quality sirloin  
tip, rump or top round†  
325°  
325°  
Rare:  
18–22  
22–29  
30–35  
20–23  
24–28  
28–33  
30–40  
30–40  
140°–150°*  
150°–160°  
170°–185°  
140°–150°*  
150°–160°  
170°–185°  
170°–180°  
170°–180°  
115°–125°  
Medium:  
Well Done:  
Rare:  
Lamb leg or bone-in shoulder†  
Medium:  
Well Done:  
Well Done:  
Well Done:  
To Warm:  
Veal shoulder, leg or loin†  
Pork loin, rib or shoulder†  
Ham, precooked  
325°  
325°  
325°  
17–20 minutes per pound (any weight)  
Poultry  
3 to 5 lbs.  
35–40  
Over 5 lbs.  
Chicken or Duck  
Chicken pieces  
325°  
350°  
Well Done:  
Well Done:  
30–35  
185°–190°  
185°–190°  
In thigh:  
35–40  
10 to 15 lbs.  
18–25  
Over 15 lbs.  
15–20  
Turkey  
325°  
Well Done:  
185°–190°  
†For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.  
*The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means  
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)  
26  
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BROILING  
Broiling is cooking food by intense radiant heat  
Leave the door  
open to the broil  
stop position. The  
door stays open by  
itself, yet the proper  
temperature is  
from the upper broil element in the oven. Most fish  
and tender cuts of meat can be broiled. Follow these  
directions to keep spattering and smoking to a  
minimum.  
If the meat has fat or gristle around the edge, cut  
vertical slashes through both about 2 inches apart. If  
desired, the fat may be trimmed, leaving a layer about  
1/8 inch thick.  
maintained in  
the oven.  
Turn the food  
using tongs only  
Place the meat on the broiler grid in the broiler pan.  
Always use the grid so the fat drips into the broiler  
pan; otherwise the juices may become hot enough to  
catch on fire.  
once during  
broiling. Time the  
foods for the first  
side according to the Broiling Guide.  
Position a shelf on recommended shelf position as  
suggested in the Broiling Guide. Most broiling is done  
on E position, but if your oven is connected to 208  
volts, you may wish to use a higher position.  
Turn the food, then use the times given for the  
second side as a guide to the preferred doneness.  
NOTE: Broil will not work if the temperature probe  
is plugged in.  
How to Set Your Oven for Broiling  
+
HI=  
1. Press BROIL HI/LO.  
BROIL  
LO=  
-
2. Press BROIL HI/LO again (alternates between LO Broil and  
HI Broil).  
3. Press START.  
START  
4. Press CLEAR/OFF when broiling is finished.  
CLEAR  
OFF  
(continued next page)  
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BROILING  
(continued)  
Use of Aluminum Foil  
You can use aluminum foil to line your broiler pan  
and broiler grid. However, you must mold the foil  
tightly to the grid and cut slits in it just like the grid.  
Without the slits, the foil will prevent fat and meat  
juices from draining into the broiler pan. The juices  
could become hot enough to catch on fire. If you do  
not cut the slits, you are frying, not broiling.  
Questions and Answers  
Q. When broiling, is it necessary to always use a  
grid in the pan?  
Q. Why are my meats not turning out as brown  
as they should?  
A. Yes. Using the grid suspends the meat over the  
pan. As the meat cooks, the juices fall into the pan,  
thus keeping meat drier. Juices are protected by the  
grid and stay cooler, thus preventing excessive  
spatter and smoking.  
A. In some areas, the power (voltage) to the oven may  
be low. In these cases, preheat the broil element for  
10 minutes before placing the broiler pan with  
food in the oven. Check to see if you are using the  
recommended shelf position. Broil for the longest  
period of time indicated in the Broiling Guide.  
Turn the food only once during broiling. You may  
need to move the food to a higher shelf position.  
Q. Should I salt the meat before broiling?  
A. No. Salt draws out the juices and allows them to  
evaporate. Always salt after cooking. Piercing the  
meat with a fork allows juices to escape. Turn the  
meat with tongs instead of a fork.  
28  
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BROILING GUIDE  
• Always use the broiler pan and grid that comes with  
• When arranging food on the pan, do not let fatty  
edges hang over the sides because the dripping fat  
will soil the oven.  
• The broiler does not need to be preheated. However,  
for very thin foods, or to increase browning, preheat  
if desired.  
your oven. It is designed to minimize smoking and  
spattering by trapping juices in the shielded lower  
part of the pan.  
The oven door should be open to the broil  
stop position.  
• For steaks and chops, slash fat evenly around the  
outside edges of the meat. To slash, cut crosswise  
through the outer fat surface just to the edge of the  
meat. Use tongs to turn meat over to prevent  
piercing the meat and losing juices.  
• Frozen steaks can be broiled by positioning the oven  
shelf at next lowest shelf position and increasing  
1
2
cooking time given in this guide 1 ⁄ times per side.  
• Use LO Broil to cook foods such as poultry or thick  
pork chops thoroughly without over-browning them.  
• If desired, marinate meats or chicken before  
broiling, or brush with barbecue sauce last 5 to  
10 minutes only.  
If your oven is connected to 208 volts, rare steaks  
may be broiled by preheating the broiler and  
positioning the oven shelf one position higher.  
Quantity and/or  
Thickness  
Shelf  
First Side  
Second Side  
Food  
Position Time, Minutes Time, Minutes Comments  
Ground Beef  
Well Done  
1 lb. (4 patties)  
1/2 to 3/4 inch thick  
4 lbs. (16 patties)  
E
10  
7
Space evenly.  
E
10  
9
Beef Steaks  
Rare  
Medium  
Well Done  
Rare  
Medium  
Well Done  
3/4 to 1 inch thick  
E
E
E
E
E
E
8
10  
12  
10  
15  
25  
6
8
Steaks less than 3/4 inch thick are  
difficult to cook rare.  
1
2
(1 to 1 ⁄ lbs.)  
10  
1
2
1 ⁄ inches thick  
8
Slash fat.  
1
2
(2 to 2 ⁄ lbs.)  
14–16  
20–25  
Chicken  
1 whole  
C
25  
10  
Brush each side with melted butter.  
Broil skin-side-down first.  
1
2
(2 to 2 ⁄ lbs.),  
split lengthwise  
Breast  
C
25  
15  
1
Bakery Products  
Bread (Toast) or  
English Muffins  
2 to 4 slices  
2 (split)  
F
F
3
3–4  
Space evenly. Place English muffins  
cut-side-up and brush with butter,  
if desired.  
Lobster Tails  
Fish  
2–4  
C
E
13–16  
5
Do not  
Cut through back of shell. Spread  
open. Brush with melted butter before  
broiling and after half of broiling time.  
(6 to 8 oz. each)  
turn over.  
1-lb. fillets 1/4 to  
1/2 inch thick  
5
Handle and turn very carefully.  
Brush with lemon butter before  
and during cooking, if desired.  
Ham Slices  
(precooked)  
1/2 inch thick  
1 inch thick  
D
D
6
8
6
8
Pork Chops  
2 (1/2 inch thick)  
2 (1 inch thick),  
about 1 lb.  
E
10  
15  
10  
15  
Slash fat.  
Slash fat.  
Well Done  
D
Lamb Chops  
Medium  
Well Done  
Medium  
Well Done  
2 (1 inch thick),  
E
E
E
E
10  
12  
14  
17  
9
10  
12  
12–14  
about 10 to 12 oz.  
1
2
2 (1 ⁄ inches thick),  
about 1 lb.  
29  
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OPERATING THE SELF-CLEANING OVEN  
(Normal Cleaning Time: 4 hours)  
Before a Clean Cycle  
1. Remove the broiler pan, broiler grid, all cookware  
and any aluminum foil from the oven—they can’t  
withstand the high cleaning temperatures.  
3. Clean spatters or soil on the oven front frame and  
the oven door outside the gasket with a dampened  
cloth. The oven front frame and the oven door  
outside the gasket do not get cleaned by the self-  
clean cycle. On these areas, use detergent and hot  
water or a soap-filled steel wool pad. Rinse well  
with a vinegar and water solution. This will help  
prevent a brown residue from forming when the  
oven is heated. Buff these areas with a dry cloth.  
Do not clean the gasket.  
NOTE: The oven shelves and the convection  
roasting rack may be cleaned in the self-cleaning  
oven. However, they will darken, lose their luster  
and become hard to slide. Wipe the shelf supports  
with cooking oil after self-cleaning to make shelves  
slide more easily.  
2. Wipe up heavy soil on the oven bottom. If you  
use soap, rinse thoroughly before self-cleaning  
to prevent staining.  
Clean the outside front of the oven door with  
soap and water. Also use soap and water to clean  
under the oven vent grille. Do not use abrasives  
or oven cleaners.  
UP  
P
ER OVEN  
LOWER OVEN  
H
I
=
+
H
I
=
+
O
N
E
T
I
O
C
O
V
E
C
N
ST  
A
R
T
A
U
T
O
SE  
L
F
L
O
C BVACKEN  
RNOATSIOT  
L
O
=
-
CLEAN  
BAKE  
BROIL  
ST  
A
R
T
BAK  
E
BROIL  
=
-
O
V
E
N
L
IG  
H
T
1
6
2
7
3
8
4
9
5
0
OVEN  
LIGHT  
C
O
O
K
ING  
D
E
L
A
Y
A
U
T
O
SE  
L
F
O
N
/O  
F
F
C
O
O
K
ING  
D
E
L
A
Y
C
L
E
F
A
F
R
P
ROBE  
C
L
E
F
A
F
R
T
IME  
ST  
A
R
T
CLEAN  
T
IME  
ST  
A
R
T
O
T
IME  
R
C
L
O
C
K
O
N
/O  
F
F
O
O
N
/O  
F
F
Make sure the oven light bulb cover is in place.  
Oven  
vent  
grille  
Oven  
vent  
Do not rub or clean the door gasket—  
the fiberglass material of the gasket has an  
extremely low resistance to abrasion. An intact  
and well-fitting oven door gasket is essential for  
energy-efficient oven operation and good baking  
results. If you notice the gasket becoming worn,  
frayed or damaged in any way or if it has become  
displaced on the door, you should have it replaced.  
Oven  
light  
Oven  
front  
frame  
Area  
inside  
the  
gasket  
Do not let water run down through openings in  
the top of the door. To help prevent water from  
getting in these slots when cleaning, open the door  
as far as it will go.  
4. Close the oven door and make sure the oven light  
is off. If the oven light is not turned off, the life of  
the bulb will be shortened or it may burn out  
immediately. The door latches automatically after  
the clean cycle is set.  
Area  
outside the  
gasket  
Oven door  
gasket  
Do not use commercial oven cleaners or oven  
protectors in or near the self-cleaning oven.  
A combination of any of these products plus the high  
clean-cycle temperature may damage the porcelain  
finish of the oven.  
Important:  
The oven door must be closed and all controls must  
be set correctly for the cycle to work properly.  
You can set a clean cycle in both ovens at the  
same time. The last oven set will automatically  
delay its start until the end of the first oven’s  
clean cycle.  
You can use Timed Bake in one oven and Self-  
Clean in the other at the same time.  
30  
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How to Set Oven for Cleaning  
The door locks automatically. The display will show  
the clean time remaining. It will not be possible to  
open the oven door until the temperature drops below  
the lock temperature and the LOCKED DOOR light  
goes off.  
Easy Steps:  
1. Press AUTO SELF CLEAN.  
2. Press the number pads to set the clean time.  
3. Press START.  
5. When the LOCKED DOOR light is off, open  
the door.  
1. Follow the steps in the Before a Clean  
NOTE:  
Cycle section.  
You can find out when the clean cycle  
will start by pressing DELAY START.  
DELAY  
START  
2. Press AUTO SELF CLEAN.  
AUTO SELF  
CLEAN  
• The display will flash and the control  
will beep if you set the clean cycle and  
forget to close the oven door.  
3. Press the number pads to set the clean  
time, if a time other than 4 hours is  
needed.  
Clean time is normally 4 hours. You can  
change the clean time to any time  
between 3 to 5 hours, depending on the  
amount of soil in your oven.  
4. Press START.  
START  
To Stop a Clean Cycle  
1. Press CLEAR/OFF.  
2. When the oven has cooled below the locking  
temperature and the LOCKED DOOR light  
goes off, open the door.  
CLEAR  
OFF  
(continued next page)  
31  
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OPERATING THE SELF-CLEANING OVEN  
(continued)  
How to Set Delay Start of Cleaning  
The door locks automatically. The display will show  
the start time. It will not be possible to open the oven  
door until the temperature drops below the lock  
temperature and the LOCKED DOOR light goes off.  
Easy Steps:  
1. Press AUTO SELF CLEAN.  
2. Press the number pads to set the clean time.  
3. Press DELAY START.  
7. When the LOCKED DOOR light is off, open  
the door.  
4. Press the number pads to set the start time.  
5. Press START.  
NOTE: You can set a delay clean in both ovens at  
the same time. The second oven set will  
automatically delay the start of cleaning until the  
end of the first oven’s clean cycle.  
Delay Start is setting the oven to start the clean  
cycle automatically at a later time than the present  
time of day.  
NOTE: Before beginning, make sure the oven clock  
shows the correct time of day.  
1. Follow the steps in the Before a Clean  
Cycle section.  
2. Press AUTO SELF CLEAN.  
AUTO SELF  
CLEAN  
3. Press the number pads to set the  
clean time.  
4. Press DELAY START.  
DELAY  
START  
5. Press the number pads to set the time of  
day you want the clean cycle to start.  
6. Press START.  
START  
After Self-Cleaning  
You may notice some white ash in the oven. Just wipe  
it up with a damp cloth after the oven cools.  
NOTE:  
• No functions can be programmed before the door  
automatically unlocks.  
If white spots remain, remove them with a soap-filled  
steel wool pad. Be sure to rinse thoroughly with a  
vinegar and water mixture. These deposits are usually  
a salt residue that cannot be removed by the clean cycle.  
• If the shelves have become hard to slide, wipe the  
shelf supports with cooking oil.  
If the oven is not clean after one clean cycle,  
repeat the cycle.  
32  
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Questions and Answers  
Q. If my oven clock is not set to the correct time of  
day, can I still self-clean my oven?  
Q. Should there be an odor during the cleaning?  
A. Yes, there will be an odor during the first few  
cleanings. Failure to wipe out excessive soil might  
also cause a strong odor when cleaning.  
A. If the clock is not set to the correct time of day you  
will not be able to set a delay clean to end at a  
specific time.  
Q. What causes the hair-like lines on the enameled  
surface of my oven?  
Q. Can I use commercial oven cleaners on any part  
of my self-cleaning oven?  
A. This is a normal condition, resulting from heating  
and cooling during cleaning. These lines do not  
affect how your oven performs.  
A. No cleaners or coatings should be used around  
any part of this oven. If you do use them and do  
not thoroughly rinse the oven with water, wiping it  
absolutely clean afterwards, the residue can scar  
the oven surface and damage metal parts the next  
time the oven is automatically cleaned.  
Q. Why do I have ash left in my oven after  
cleaning?  
A. Some types of soil will leave a deposit which  
is ash. It can be removed with a damp sponge  
or cloth.  
Q. Can I clean both ovens at the same time?  
A. No. There is too much heat. The control only  
Q. My oven shelves do not slide easily. What is  
the matter?  
allows one oven to clean at a time.  
Q. What should I do if excessive smoking occurs  
during cleaning?  
A. After many cleanings, oven shelves will lose their  
luster and become hard to slide. To make the  
shelves slide more easily, wipe the shelf supports  
with cooking oil.  
A. This is caused by excessive soil. Turn the oven off.  
Open the windows to rid the room of smoke. Wait  
until the oven has cooled and the words “LOCKED  
DOOR” are off in the display. Wipe up the excess  
soil and reset the clean cycle.  
Q. My oven shelves have become gray after the  
self-clean cycle. Is this normal?  
A. Yes. After the self-clean cycle, the shelves will  
Q. Is the “crackling” or “popping” sound I hear  
during cleaning normal?  
lose some luster and discolor to a deep gray color.  
A. Yes. This is the sound of the metal heating  
and cooling during both the cooking and  
cleaning functions.  
33  
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CARE AND CLEANING  
Proper care and cleaning are important so your oven will give you efficient  
and satisfactory service. Follow these directions carefully in caring for your  
oven to assure safe and proper maintenance.  
BE SURE ELECTRICAL POWER IS OFF AND ALL SURFACES  
ARE COOL BEFORE CLEANING ANY PART OF THE OVEN.  
Broiler Pan and Grid  
After broiling, remove the broiler pan and grid from  
the oven. Remove the grid from the pan. Carefully  
pour out grease from the pan into a proper container.  
Wash and rinse the broiler pan and grid in hot water  
with a soap-filled or plastic scouring pad.  
If food has burned on, sprinkle the grid with  
detergent while hot and cover with wet paper  
towels or a dishcloth. Soaking the pan will remove  
burned-on foods.  
The broiler pan and grid may be cleaned with a  
commercial oven cleaner.  
Both the broiler pan and grid can also be cleaned in  
the dishwasher.  
Do not store a soiled broiler pan and grid anywhere  
in the oven.  
Do not clean the broiler pan and grid in the self-  
cleaning oven.  
Oven Shelves and Convection Roasting Rack  
Clean the oven shelves and the convection roasting  
rack with a mild abrasive cleanser or steel wool.  
After cleaning, rinse the shelves and rack with clean  
water and dry with a clean cloth.  
Oven shelves  
NOTE: The oven shelves and convection roasting  
rack may be cleaned in the self-cleaning oven.  
However, they will darken in color, lose their luster  
and become hard to slide.  
Wipe the shelf supports with cooking oil after self-  
cleaning to make the shelves slide more easily.  
Convection  
roasting rack  
34  
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Lift-Off Oven Door  
The oven door is  
TO CLEAN THE DOOR:  
Inside of the door:  
• Because the area inside the gasket is cleaned during  
the self-clean cycle, you do not need to clean this by  
hand. Any soap left on the liner causes additional  
stains when the oven is heated.  
removable, but it is  
heavy. You may need help  
removing and replacing  
the door. Do not lift the  
door by the handle. This  
can cause the glass to  
break or can cause  
• The area outside the gasket can be cleaned with a  
soap-filled scouring pad.  
damage to the door.  
• Do not rub or clean the door gasket—the fiberglass  
material of the gasket has an extremely low  
resistance to abrasion. An intact and well-fitting  
oven door gasket is essential for energy-efficient  
oven operation and good baking results. If you  
notice the gasket becoming worn, frayed or damaged  
in any way or if it has become displaced on the door,  
you should have it replaced.  
To remove the door,  
open it a few inches to the special stop position that  
will hold the door open. Grasp firmly on each side  
and lift the door straight up and off the hinges.  
NOTE:  
• Be careful not to place hands between the hinge and  
the oven door frame as the hinge could snap back  
and pinch fingers.  
• While working in the oven area, cover the hinges  
with towels or empty paper towel rolls to prevent  
pinched fingers and chipping the porcelain enamel  
on the frame.  
To replace the door, make sure the hinges are in the  
special stop position. Position the slots in the bottom  
of the door squarely over the hinges. Then lower the  
door slowly and evenly over both hinges at the same  
time. If hinges snap back against the oven frame, pull  
them back out.  
NOTE: The gasket is designed with a gap at the  
bottom to allow for proper air circulation.  
Inside gasket  
Gasket  
Outside gasket  
Outside of the door:  
• Use soap and water to thoroughly clean the top,  
sides and front of the oven door. DO NOT let water  
run down through openings in the top of the door.  
Rinse well. You may also use a glass cleaner to  
clean the glass on the outside of the door.  
• Spillage of marinades, fruit juices, tomato sauces  
and basting materials containing acids may cause  
discoloration and should be wiped up immediately.  
When surface is cool, clean and rinse.  
• Do not use oven cleaners, cleansing powders or  
harsh abrasives on the outside of the door.  
(continued next page)  
35  
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CARE AND CLEANING  
(continued)  
Probe  
The temperature probe may be cleaned with soap and  
water or a soap-filled scouring pad. Cool the  
temperature probe before cleaning. Scour stubborn  
spots with a soap-filled scouring pad, rinse and dry.  
Do not immerse the temperature probe in water.  
Do not store the temperature probe in the oven.  
Oven Light Bulb  
NOTE: The glass cover should be removed  
only when cold. Wearing latex gloves may offer  
a better grip.  
Socket  
The light bulb is located on the top of the oven.  
Before replacing the bulb, disconnect electrical  
power to the oven at the main fuse or circuit breaker  
panel. Let the bulb cool completely before removing  
it. For your safety, do not touch a hot bulb with a  
damp cloth. If you do, the bulb will break.  
Bulb  
1
2
3 ⁄ Max.  
length  
To remove: Turn to remove the cover, then remove  
the bulb.  
Glass  
cover  
To replace: Put in a new 40-watt appliance bulb.  
NOTE:  
• A 40-watt appliance bulb is smaller than a standard  
40-watt household bulb.  
• Install and tighten the cover.  
• Reconnect electrical power to the oven.  
Oven Heating Elements  
Do not clean the bake element or the broil element.  
Broil element  
Bake element  
Any soil will burn off when the elements are heated.  
The bake element can be lifted gently to clean the  
oven floor. If spillovers, residue or ash accumulate  
around the bake element gently wipe around the  
element with warm water.  
Control Panel  
It’s a good idea to wipe the control panel after each  
use. Clean with mild soap and water or vinegar and  
water, rinse with clean water and polish dry with a  
soft cloth.  
Do not use abrasive cleansers, strong liquid  
cleaners, plastic scouring pads or oven cleansers  
on the control panel—they will damage the finish.  
A 50/50 solution of vinegar and hot water works well.  
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QUESTIONS?  
USE THIS PROBLEM SOLVER  
PROBLEM  
POSSIBLE CAUSE  
“F–AND A NUMBER  
OR LETTER” FLASH  
IN THE DISPLAY  
• This is a function error code. Press CLEAR/OFF. Allow the oven to cool one  
hour. Place the oven back into operation.  
• Disconnect all power to the oven for 5 minutes and then reconnect power. If the  
failure code repeats, call for service.  
CONTROL SIGNALS AFTER • This is reminding you to press BAKE or CONVECTION BAKE and then enter  
ENTERING COOKING TIME  
OR DELAY START TIME  
a bake temperature.  
• This is reminding you to enter a bake temperature after having pressed BAKE  
or CONVECTION BAKE.  
DISPLAY GOES BLANK  
DISPLAY FLASHES  
• The circuit breaker in your house has been tripped, or a fuse has been blown.  
• Power failure. Reset the clock.  
UNABLE TO GET THE  
DISPLAY TO SHOW “SF”  
• BAKE and BROIL HI/LO must be pressed at the same time and held for  
2 seconds.  
“PROBE” APPEARS IN  
THE DISPLAY  
• The probe is not inserted properly into the oven receptacle or food.  
• This is reminding you to enter a probe temperature after plugging in the probe.  
“LOCK DOOR” FLASHES  
• Oven door not closed after self-clean cycle is selected.  
“LOCKED DOOR” FLASHES • Door is still locked and you are trying to enter an oven cooking operation.  
OVEN LIGHT DOES  
NOT WORK  
• The light bulb is loose or defective. Tighten or replace.  
• The pad operating the oven light is broken. Call for service.  
OVEN WILL NOT SET A  
SELF-CLEAN CYCLE  
• Oven temperature is too high to set self-clean operation.  
Allow the oven to cool to room temperature and reset the controls.  
• The probe is plugged into the outlet in the oven. Remove the probe from  
the oven.  
OVEN NOT CLEAN  
AFTER CLEAN CYCLE  
• Oven controls not set properly. See the Operating the Self-Cleaning  
Oven section.  
• Heavily soiled ovens require 4 to 5 hours of clean time.  
• Heavy spillovers should be cleaned up before starting clean cycle.  
DOOR WILL NOT  
OPEN AFTER  
SELF-CLEAN CYCLE  
• When the temperature has fallen below the locking temperature door can  
be opened.  
(continued next page)  
37  
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PROBLEM SOLVER  
(continued)  
PROBLEM  
POSSIBLE CAUSE  
OVEN WILL NOT WORK  
• The circuit breaker in your house has been tripped, or a fuse has been blown.  
• The oven controls are not properly set.  
FOOD DOES NOT BROIL  
PROPERLY  
• Oven controls not set properly. See the Broiling section.  
• Door not left open to the broil stop position as recommended.  
• Improper shelf position being used. See the Broiling Guide.  
• Food is being cooked on a hot pan or on cookware not suitable for broiling.  
• Low voltage. See the Broiling section.  
• Aluminum foil used on the broiler pan and grid has not been fitted properly  
and slit as recommended.  
FOOD DOES NOT ROAST  
OR BAKE PROPERLY  
• Oven controls not set properly. See the Baking or Roasting section.  
• Shelf position is incorrect. See the Baking or Roasting section.  
• Incorrect cookware or cookware of improper size is being used.  
• Oven thermostat needs adjustment. See the Adjust the Oven Thermostat—  
Do It Yourself section.  
STEAM FROM THE VENT  
• When using Convection Bake or Convection Roast, it is normal to see steam  
coming out of the oven vent. As the number of shelves or amount of food being  
cooked increases, the amount of visible steam will increase.  
OVEN TEMPERATURE  
TOO HOT OR TOO COLD  
• Oven thermostat needs adjustment. See the Adjust the Oven Thermostat—  
Do It Yourself section.  
“BURNING” OR “OILY”  
ODOR EMITTING FROM  
OVEN WHEN TURNED ON  
• This is normal in a new oven and will disappear in time. To speed the process,  
set a self-clean cycle for a minimum of 3 hours. See the Operating the Self-  
Cleaning Oven section.  
STRONG ODOR  
• An odor from the insulation around the inside of the oven is normal for the  
first few times the oven is used. This is temporary.  
FAN NOISE  
• A cooling fan or a convection fan (depending on the function you are using)  
may automatically turn on and off to cool internal parts. This is normal  
and the fan may continue to run even after the oven is off.  
If you need more help…call, toll free:  
GE Answer Center®  
800.626.2000  
consumer information service  
38  
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Well Be There  
With the purchase of your new GE appliance, receive the assurance that if you ever need  
information or assistance from GE, well be there. All you have to do is call—toll-free!  
GE Answer Center®  
800.626.2000  
Whatever your question about any GE major appliance, GE Answer Center®  
information service is available to help. Your call—and your questionwill be  
answered promptly and courteously. And you can call any time. GE Answer  
Center® service is open 24 hours a day, 7 days a week.  
In-Home Repair Service  
800-GE-CARES (800-432-2737)  
A GE consumer service professional will provide expert repair service,  
scheduled at a time that’s convenient for you. Many GE Consumer Service  
company-operated locations offer you service today or tomorrow, or at your con-  
venience (7:00 a.m. to 7:00 p.m. weekdays, 9:00 a.m. to 2:00 p.m. Saturdays).  
Our factory-trained technicians know your appliance inside and out—so most  
repairs can be handled in just one visit.  
For Customers With Special Needs…  
2’  6"  
TBXTOLITE  
ON WALL  
SINGLE CONTROL  
FAUCET  
800.626.2000  
6’  10"  
8"  
5"  
6"  
5"  
7"  
1’ 0"  
Upon request, GE will provide  
Braille controls for a variety of GE  
appliances, and a brochure to  
assist in planning a barrier-free  
kitchen for persons with limited  
mobility. To obtain these items,  
free of charge, call 800.626.2000.  
Consumers with impaired hearing or speech who have  
access to a TDD or a conventional teletypewriter may  
call 800-TDD-GEAC (800-833-4322) to request  
information or service.  
1/8  
3’   "  
FLUORESCENT  
FIXTURE  
THIS LIGHT CAN  
BE INSTALLED  
IN BOTTOM OF  
WALL CABINETS  
2’  10"  
SECTION A-A  
R SHALLOW DEPTH SINKS (6") WITH REAR DRAIN.  
   SINK SHOULD ALSO BE UNDERCOATED  
SCALE 1’ 1"  
=
Service Contracts  
800-626-2224  
You can have the secure feeling that GE Consumer Service will still be there  
after your warranty expires. Purchase a GE contract while your warranty is still  
in effect and you’ll receive a substantial discount. With a multiple-year contract,  
you’re assured of future service at today’s prices.  
Parts and Accessories  
800-626-2002  
can  
have parts or accessories sent directly to their home. The  
GE parts system provides access to over 47,000 parts…and  
all GE Genuine Renewal Parts are fully warranted. VISA,  
MasterCard and Discover cards are accepted.  
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Staple sales slip or cancelled check  
here. Proof of original purchase date  
is needed to obtain service  
under warranty.  
YOUR GE BUILT-IN OVEN  
WARRANTY  
FULL ONE-YEAR WARRANTY  
For one year from date of original  
purchase, we will provide, free of  
charge, parts and service labor in  
your home to repair or replace  
any part of the oven that fails  
because of a manufacturing defect.  
WHAT IS COVERED  
***********************  
This warranty is extended to the  
original purchaser and any succeeding  
owner for products purchased for  
ordinary home use in the 48 mainland  
states, Hawaii and Washington, D.C.  
In Alaska the warranty is the same  
except that it is LIMITED because  
you must pay to ship the product to  
the service shop or for the service  
technician’s travel costs to your home.  
All warranty service will be provided  
by our Factory Service Centers or by  
our authorized Customer Care®  
servicers during normal working hours.  
Should your appliance need service,  
during warranty period or beyond,  
call 800-GE-CARES (800-432-2737).  
Service trips to your home to  
You are responsible for providing  
adequate electrical, gas, exhausting  
and other connecting facilities as  
described in the Installation  
Instructions provided with the  
product.  
WHAT IS NOT COVERED  
teach you how to use the product.  
Read your Use and Care  
material. If you then have any  
questions about operating the  
product please contact your  
dealer or our Consumer Affairs  
office at the address below, or  
call, toll free:  
GE Answer Center®  
800.626.2000  
consumer information service  
Replacement of house fuses or  
resetting of circuit breakers.  
Failure of the product if it is used  
for other than its intended purpose  
or used commercially.  
Damage to product caused by  
accident, fire, floods or acts of God.  
Improper installation.  
If you have an installation  
problem, contact your dealer  
or installer.  
WARRANTOR IS NOT  
RESPONSIBLE FOR  
CONSEQUENTIAL DAMAGES.  
Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion  
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.  
To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.  
Warrantor: General Electric Company  
If further help is needed concerning this warranty, write:  
Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225  
Recycled Paper  
JTP56  
Part No. 164D2966P205-1  
Pub No. 49-8689  
Printed in LaFayette, GA  
11-96 CG  
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