Frigidaire CPLCF489DC2 User Manual GAS RANGE Manuals And Guides L0522781

FRIGIDAIRE Free Standing, Gas Manual L0522781 FRIGIDAIRE Free Standing, Gas Owner's Manual, FRIGIDAIRE Free Standing, Gas installation guides

User Manual: Frigidaire CPLCF489DC2 CPLCF489DC2 FRIGIDAIRE GAS RANGE - Manuals and Guides View the owners manual for your FRIGIDAIRE GAS RANGE #CPLCF489DC2. Home:Kitchen Appliance Parts:Frigidaire Parts:Frigidaire GAS RANGE Manual

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CONTENTS

Page

Proauc_ Registration ........................................................ 2
[rr_or_am Safety nstruchons .................................... 3-5
Selecting Surface Cooking Utensils .................................6
Specialty Pans & Trivets ...................................................6
Canning Tips & Information ............................................ 7
Liquefied Petroleum (Propane) GasConversion .............. 7
Flame Size ........................................................................7
Proper Burner Adjustments .............................................. 8
Placement of Burner Bases and Caps............................... 8
Placement of Burner Grates ............................................. 8
Setting Surface Controls .................................................. 9
Before Setting Oven Controls ...........................................9
Setting Oven Controls (Right Oven, If Equipped) ............ 9
Air Circulation in the Oven ............................................. 1O
Baking Informations ...................................................... 10
Broiling Informations (Right Oven) ................................ 11
Convection Cooking and
Baking (Right Oven, If Equipped) .................................. 12
Convection Roasting (Right Oven, If Equipped) ........... 12
Setting Oven Controis (Left Oven, If Equipped) ............ 13
Oven Cleaning .......................................................... 14-15
General Cleaning ...................................................... 15-20
Avoid Service Checklist ............................................ 21-22
Notes .............................................................................. 23
Warranty & Service Information .................................... 24

Wsit the Frigidaire

Web Site at:

http://wwwofrigidaireoeom
READ AND SAVE THESE INSTRUCTIONS

318200757(0401)

Rev. A

Product
Register

Thank you for choosing this appliance. Tile information contained within this
Owner's Guide will instruct you on howto properly operate and (:arefor your range.
Pleaseread through the information contained in your literature pack to learn more
about your new appliance.

Registration
Your Product

The PRODUCT REGISTRATION CARD
should be filled in completely, signed
and returned
to Electrolux
Home
Products North America.

Record Your Model and Serial Numbers
Record in the space provided below the model and serial n umbers found on the serial
plate located along tile upper left corner of the oven frame behind the small oven
door.
Model Number:
Serial Number:
Date of Purchase:

/

This Owner's Guide contains general
operating instructions for your range and
feature information for several models.
Your range may not have all tile
described features.
Note: Tile instructions appearing in this
Owner's Guide are not meant to cover
every possible condition and situation
that may occur. Common sense and
caution
must be practiced
when
installing, operating and maintaining any
appliance.

© 2004 White Consolidated industries
All rights reserved

IMPORTANT

SAFETY JNSTRU

Read aim instructions
before
using this appJiance.
Save these instructions
for future
reference,
This manual contains many important safety messages. Always read and obey all safety messages.
The safety alert symbol _1_ calls your attention to safety messages that inforra you of hazards that can kill or hurt you or
others, or cause damage to the product.
Indicates an imminently hazardous situation which, if not avoided may result in death or serious inlury.
Indicates an imminently hazardous situation which, if not avoided may result in minor or moderate injury, or
product-damage-only.
All safety messages will identify tile hazard, tell you how to reduce the chance of injury, and tell you what can happen if tile
instructions are not followed.
If the
exactly,
personat

information

a fire or expJosion
injury

in this

may resuJt

manual

causing

is not followed
property

damage,

or death,

®

FOR YOUR SAFETY:
--•
•
•
•
--

•

•

Do not store or use gasoline
or other flammable
vapors
liquids
in the vicinity
of this or any other appliance,
WHATTO
DO JFYOU SMELLGAS:

and

•

Do not try to tight any appliance.
Do not touch any electrical
switch; do not use any phone in
your building.
tmmediateJy
call your gas supplier from a neighbor's
phone.
Follow the gas suppJier's
instructions.
tfyoucannotreachyourgassupplier,
caltthefiredepartment°
Installation
and service must be performed
by a qualified
installer,
servicer or the gas supplier.

Remove all tape and packaging
before using the range.
Destroy the carton and plastic bags after unpacking the range,
Never allow children to play with packaging material,

• Proper hstalJation-Be
sure your appliance is properly
instalJed and grounded by a quaJified technician in accordance with Canadian Standards CAN/CGA 8149.1, and
CAN/CGA 8!49.2 and Canadian Electric Code, part 1, and
local requirements.
Install only per installation instructions
provided in the literature package for this range.
Ask your dealer to recommend a qualified technician and an
authorized repair service. Know how to disconnect the power
to the range at the circuit breaker or fuse box and gas supply
at the main shutoff valve in case of an emergency. Remove
tile drawer to access the valve.
User servicing--Do
not repair or replace any part of the
appliance unless specifically recommended in the manuals. All other servicing should be done only by a qualified
technician, this may reduce tile risk of personal injury and
damage to the range.

•

•

AH ranges can tip.
tnjury to persons coutd
result.
install anti-tip device
packed with range.
See installation
Instructions.

To reduce the risk of tipping,
the range
must be secured by properJy installed anti-tip
bracket(s)
provided
with the range.
To
check if the bracket(s)
is (are) installed
properJy, remove the lower paneJ or storage
drawer and verify that the anti-tip bracket(s)
is (are) engaged.
Refer to the installation
instructions
for proper anti-tip
bracket(s)
installation.

Never modify
or alter the construction
of a range by
removing
Jeveling
Jegs, paneJs, wire covers, anti-tip
brackets/screws,
or any other part of the product,

Stepping, leaning or sitting on the doors
or drawer of this range can resuJt in serious injuries and
also cause damage to the range. Do not allow children to
climb or play around the range. The weight of a child on an
open door may cause the range to tip, resulting in serious burns
or other injury.
Do not use the oven

for storage,

Do not store items of interest to chitdren
in the cabinets above a range or on backguard of a
range. Children climbing on the range to reach items could
be seriously injured.
Never
heat

up the room.

use your

appJiance

to warm

up

or

liVIPORTANT SAFETY IN
• Storage in or on Appliance--Flammable
materials should
not be stored in an oven, near surface burners or in the
drawer (if equipped). This includes paper, plastic and cloth
items, such as cookbooks, plasticware and towels, as well as
flammable liquids. Do not store explosives, such as aerosol
cans, on or near the appliance. Flammable materials may
explode and result in fire or property damage.
Do not leave children

alone--Children

should

not be

left alone or unattended in the area where appliance is
in use. They should never be allowed to sit or stand on any
part of the appliance.
DO NOT TOUCH SURFACE BURNERS,AREAS NEARTHESE
BURNERS,OVEN HEATING ELEMENTS OR INTERIOR SURFACES OF THE OVEN. Both surface burners and oven heating elements may be hot even though they are dark in color.
Areas near surface burners may become hot enough to cause
burns. During and after use, do not touch, or let clothing or
other flammable materials touch these areas until they have
had sufficient time to cool. Among these areasare tile cooktop,
surfaces facing the (ooktop, tile oven vent openings and surfaces near these openings, oven door and window.
• Wear proper appare!--Loose-fitting
or hanging garments
should never be worn while using the appliance.
Do
not let clothing or other flammable materials contact hot sup
faces.
• Do not use water or flour on grease fires--Smother
the
fire with a pan lid, or use baking soda, a dry chemical
or foam-type extinguisher.
• When heating fat or grease, watch it closely.
grease may catch fire if allowed to become too hot.
tn case of fire or gas leak,
off the main

gas shutoff

Fat or

be sure to turn

vatve.

Use only dry potholders--Moist
or damp potholders on
hot surfaces may result in burns from steam. Do not let
potholders touch hot heating elements. Do not use a towel
or other bulky cloth instead of a potholder.
Do not heat unopened food
pressure may cause container

containers--Build-up
of
to burst and result in in-

S
Use proper pan size--Adjust

flame size so

it does not extend beyond the edge of the utensil. The use
of undersize utensils will exposed a portion of the burner flame
to direct contact and may result in ignition of clothing. Proper
relationship of utensil to flame will also improve efficiency.
Do not use stove
grates of sealed
sealed gas burner,
result in exposure
current standards.

top

grills

on the burner

gas burners.
If you use a stove top grill on a
it will cause incomplete combustion and carl
to carbon monoxide levels above allowable
This can be hazardous to your health.

Electronic controllers can be damaged

by

cold temperatures. When you use your appliance for the
first time, or if it has not been used for a long period of
time, make sure that it has been exposed to a temperature above 0°C/32°F for at least 3 hours before connecting
it to the power suppty.

IMPORTANT
COOKTOP

INSTRUCTIONS

FOR USING YOUR

• Know which knob controts each surface heating unit.
Always turn the knob to the LITE position when igniting the
burners. Visually check that burner has lit. Then adjust the
flame so it does not extend beyond the edge of the utensil.
Use proper pan size. This appliance is equipped with one or
more surface burners of different sizes. Select utensils having
flat bottoms large enough to cover the surface burner. The
use of undersized utensils will expose a portion of tile surface
burner to direct contact and may result in ignition of clothing.
Proper relationship of utensil to the surface burner will also
improve efficiency.
Utensil handles should be turned inward and not extend over adjacent surface burners--To reduce the risk of
burns, ignition of flammable materials, and spillage due to
unintentional contact with the utensil. Tile handle of the utensil
should be positioned so that it is turned inward, and does not
extend over adjacent surface burners.
• Never leave surface burners unattended at high heat
settings--Boilovers cause smoking and greasy spillovers that
may ignite, or a pan that has boiled dry may melt.

jury.
• Remove the oven doors from any unused range if it is
to be stored or discarded.
IMPORTANT--Do not attempt to operate the oven during
a power faiture, ff the power falls, always turn the ovens
off. If the ovens are not turns off and the power resumes, the
oven may begin to operate again. Food left unattended could
catch fire or spoil.

Protective liners--Do not use aluminum foil to line oven
bottom or any other part of the appliance. Only use alumP
hum foil as recommended for baking if used asa cover placed
on tile food. Any other use of protective liners or aluminum
foil may result in a risk of electric shock or fire or short circuit.
Glazed cooking utensils--Only certain types of glass, glass/
ceramic, ceramic, earthenware, or other glazed utensils are
suitable for rangetop service without breaking due to tile sudden change in temperature. Check the manufacturer's recommendations for rangetop use.

IMPORTANT
Do not use decorative

S

SAFETY IN

surface burner covers. If a burner

is accidentally turned on, the decorative cover will become
hot and possibly melt. Burns will occur if the hot covers are
touched. Damage may also be done to the cooktop or burners because the covers may cause overheating. Air will be
blocked from the burner and cause combustion problems.

FOR GLASS COOKTOPS ONLY
Do not clean or operate a broken cooktop--lf
cooktop
should break, cleaning solutions and spillovers may penetrate
the broken cooktop and create a risk of electric shock. Contact a qualified technician immediately.
Clean cooktop glass with caution--If
a wet sponge or
cloth is used to wipe spills on a hot cooking area, be careful
to avoid a steam burn. Some cleaners can produce harmful
fumes if applied to a hot surface.

• Do not cover the broiler grid with aluminum
posed fat and grease could ignite.

foil.

Ex-

Do not touch a hot light bulb with a damp cloth, Doing so could cause the bulb to break. Disconnect tile appliance or turn off the power to the appliance before removing
and replacing light bulb.

IMPORTANT
INSTRUCTIONS
YOUR RANGE

FOR CLEANING

• Clean the range regularly to keep all parts free of grease
that could catch fire. Exhaust fan ventilation hoods and
grease filters should be kept clean. Do not allow grease to
accumulate on hood or filter. Greasy deposits in the fan could
catch fire. When you are flaming food under tile hood, turn
the fan on. Refer to tile hood manufacturer's instructions for
cleaning.

• Avoid scratching the cooktop

IMPORTANT
OVEN

INSTRUCTIONS

glass with sharp objects.

FOR USING YOUR

Use care when opening oven door--Stand to the side of
the range when opening tile door of a hot oven. Let hot air
or steam escape before you remove or replace food in the
oven.

Keep ovens vents unobstructed,
Each vent has its own
vent located on the top, near each side and towards the back
of the cooktop. Touching the surfaces in this area when the
oven is operating may cause severe burns. Also, do not place
plastic or heat-sensitive items on or near an oven vent. These
items could melt or ignite.
Placement of ovens racks. Always place oven racks in
desired location while ovens are cool. If rack must be moved
while oven is hot use extreme caution. Use potholders and
grasp the rack with both hands to reposition. Do not let
potholders contact the hot heating elements in tile ovens.
Remove all utensils from the rack before moving.
•

Do not use the broiler

pan without

its grid.

The broiler

pan and its grid allow dripping fat to drain and be kept away
from the high heat of the broiler,

SAVE THESE

Kitchen cleaners and aerosols--Always
follow the
manufacturer's recommended directions for use. Be aware
that excess residue from cleaners and aerosols may ignite
causing damage and injury.

SELF CLEANING

OVENS

• tn the self-Cleaning cycle only clean the parts listed in
this Use and Care Guide, Before self cleaning the oven,
remove the broiler pan and any utensils or foods from the
oven.
Do not use oven cleaners--No commercial oven cleaner
or ovens liner protective coating of any kind should be used
in or around any part of the oven.
Do not clean door gasket--The door gasket is essential
for a good seal. Care should be taken not to rub, damage or
move the gasket.
Remove oven racks. Oven racks color will change if left in
the oven during a self-cleaning cycle.
_The

health

of some birds is extremely

sitive to the fumes given off during
of any range. Move birds to another

S

the self-cleaning
welt ventilated

sencycle
room.

SeMecting Surface
Cooking UtensiMs

For best result and energy conservation, choose cooking utensils that have these
characteristics:

* GOOD

POOR
I
--J

Curved and wraped pan bottoms.

Pans should have flat bottoms. Check
for flatness by rotating a ruler across the
bottom. There should be no gap between
the pan and ruler.
Note: Always use a utensil for its
intended purpose. Follow manufacturer's
instru(tions. Some utensils were not
made to be used in the oven or on the

• Flat bottom and straight sides.
• Tight fitting lids.

Pan overhangs unit by more than
one inch or 2.5 cm.

• Weight of handle does not tilt
pan. Pan is well balanced.
• Pan sizes match the amount of
food to be prepared.

• Heavy handle tilts pan.

cooktop.
Do not use griddle over
more than one burner because it could
damage your cooktop. It (:an also result in
exposureto carbon monoxide levelsabove
allowable current standards and be
hazardous to your health.

SpedaMty

• Made of a material that conducts
heat well.
• Easy to clean.

* Specialty pans such as lobster pots, griddles and pressure cookers may be used
but must conform to the above recommended cookware requirements.

Pans & Trivets
Woks with flat bottoms suitable for
use on your cooktop are available in
most cookshop or hardware stores.
Round-bottomed woks (with a support
ring that does not extend beyond the
burner unit) may also be used. The
metal ring was designed to support
the wok safely when it is filled with
large amounts of liquids (soup
making) or fat (frying).

Wire trivets:

Flame extends beyond unit.

Do not usewire trivets. Cookware bottoms must be in direct contact

with the grates.
DO NOT allow cooking utensils to boil dry. The bottom surface of
the pan in this situation (ould cause discoloring or crazing of the appliance cooking
surface, and damage to the grates and burner units.

DO NOT use a wok if it is equipped with
a metal ring that extends beyond the
burner unit. Because this ring traps heat,
the surface unit and cooktop surface
could be damaged.

1.

Canning Tips &
mnformation

2.
Canning

(:an generate

large amounts of steam. Use extreme caution to prevent burns. Always raise the lid
to vent steam away from you.

3.
4.

5.

1.
2.
3.

Use tested recipes and follow instructions carefully. Check with your local
Cooperative Agricultural Extension Service or a manufacturer of glass jars for
the latest canning information.
Use flat-bottomed canners only. Heat is spread more evenly when the bottom
surface is flat.
Center canner on the burner grate.
Start with hot water and a high heat setting to reduce the time it takes to bring
the water to a boil; then reduce the heat setting as low as possible to maintain
a constant boil.
It is best to can small amounts and light loads.
Prevent damage to cooktop and burner grates:
Do not use water bath or pressure canners that extend more than one inch
_yond the edge of the burner grate.
Do not leave water bath or pressure canners on high heat for an extended
amount of time.
Alternate surface units between each batch to allow the units and surrounding
surfaces to cool down. Try to avoid canning on the same burner unit all day.

Safe canning requires that harmful micro-organisms are destroyed
and the jars are sealed completely. When canning in a water bath canner, a gentle
but steady boil must be maintained continuously for the required time.

Liquefied Petroleum
(Propane) Gas
Any additions, changes
or conversions required in order for this
appliance to satisfactorily meet the
application needs must be made by an
authorized Service Center, Distributor or
Qualified Agency.

This appliance can be used with Natural Gas or Propane Gas. It is shipped from the
factory for use with natural gas.
If you wish to convert your range for use with LP/Propane gas, follow instructions and
use the fixed orifices you will find in the bag marked "FOR LP/PROPANEGAS
CONVERSION".
The conversion must be performed by a qualified installer, LP supplier or service
technician in accordance with the installation instructions furnished with this range and
all codes and requirements of all local codes and requirements. Failure to follow
instructions could result in serious injury or property damage. The qualified agency
performing this work assumes responsibility for the conversion.
Personal injury or death from electrical shock may occur if the range
is not installed by a qualified installer or electrician.

Flame Size

For most cooking, start on the highest control setting and then turn to a lower one
to complete the process. Usethe table below as a guide for determining proper flame
size for various types of cooking. The size and type of utensil used and the amount
of food being cooked will influence the setting needed for cooking.
For deep fat frying, use a thermometer and adjust the surface control knob
accordingly. If tile fat is too cool, the food will absorb the fat and be greasy. If the fat
is too hot, tile food will brown so quickly that tile center will be undercooked. Do not
attempt to deep fat fry too much food at once asthe food will neither brown nor cook
properly.
*Flame Size

Type of Cooking
High Flame
Start most foods; bring water to a boil; pan broiling
Medium Flame Maintain a slow boil; thicken sauces, gravies; steam
Low Flame
Keep foods cooking; poach; stew
WRONG
* These settings are based on using medium-weight
Settings may vary when using other types of pans.

aluminum pans with lids.

Never extend the flame beyond the outer edge of the utensil. A higher flame simply
wastes heat and energy, and increases your risk of being burned by tile flame.

Proper Burner
Adjustments

The color of the flame istile key to proper burner adjustment. A good flame is clear,
blue and hardly visible in a welPlighted room. Each cone of flame should be steady
and sharply defined. Adjust or clean burner if flame is yellow-orange. To adjust the
flame seethe Installation Instructions and to clean burner, see instructions under
General Cleaning.

Placement of Burner
Bases and Caps

Your Cooktop is equipped with three different sizes of burners: Power Burner,
Standard Burner and Simmer Burner.
Placethe burner base over each gas opening, matching the burner base size with the
gas opening size. Placethe burner cap on each burner base, again matching the cap
size to the burner base size. Tile cap for each burner has an inner locating ring which
locates the burner cap in the center of the burner.
Make sure each burner cap is properly aligned and level.
Turn the burner on to determine if it will light. If the burner does not light, contact
a Service Center. Do not service the sealed burner yourself.

Placement of Burner
Grates
Grate

Burner pan
lip

Place grate over burner pans. Make sure that the groove under grate fits over the
raised lip of tile burner pan. The rounded corners of the grates should be placed
toward the front of the cooktop for the front burners and tile rear of the cooktop for
the back burners.

Setting

Surface Controls

Your cooktop may be equipped with any combination of the following burners:
Simmer Burner; this burner is best used for simmering delicate sauces, etc.
Standard Burner; can be used for most all surface cooking needs.
Large Burner; the larger burner is best used when bringing large quantities of liquid
to temperature and when preparing larger quantities of food.
Regardless of size, always select a utensil that is suitable for the amount and type of
food being prepared. Select a burner and flame size appropriate to the pan. Never
allow flames to extend beyond the outer edge of the pan.

Do not pJace pJastic items such as saJt and pepper shakers,
spoon holders or plastic wrappings on top of the cooktop when it is in use.
These items could melt or ignite. Potholders, towels or wood spoons could catch fire
if placed too close to a flame.

To operate
1.
2.

3.
4.

the surface

burner:

Place cooking utensil on burner.
Push in and turn the Surface Control knobto LITE. Note: All electronic ignitors
will click at the same time. However, only the burner you are turning on will
ignite.
Visually check that the burner has lit.
Push in and turn the Surface Control Knob tothe desired flame size.The control
knobs do not have to be set at a particular mark. Use the guides and adjust the
flame as needed. DO NOT cook with the Surface Control knob in the LJTE
position. (The electronic ignitor will continue to click if left in the LtTE position,
causing premature wear.)

In the event of an electrical power outage, the surface burners can be lit manually.
To light a surface burner, hold a lit match to the burner head, then slowly turn the
Surface Control knob to LITE. Use caution when lighting surface burners manually.

Before Setting
ControMs

Oven

Ovens

Vents

Locations

Each oven has its own vent located on the top, near each side and towards the back
of the cooktop. When an oven is on, warm air is released through the vent; this
ventilation is necessary for proper air circulation in tile oven and good baking results.

Arranging

Oven

Racks

ALWAYS ARRANGE OVEN RACKS WHEN THE OVEN IS COOL
(PRIORTO OPERATINGTHE OVEN). Always use oven mitts when
using the oven.

To remove an oven rack, pull the rack forward until it stops. Lift
up front of rack and slide out.
To replace an oven rack, fit the rack onto the guides on the oven
walls. Tilt the front of the rack upward and slide the rack back into
place.
Left Oven

Setting
(Right Oven)

Oven ControMs

Right Oven

For oven settings, refer to tile Electronic Oven Control guide supplied with this
range.

Air Circulation
Oven

in the

If using multiple
oveR.

pans, stagger as shown.

If using one pan, place in center of

For best air circulation and baking results, center pans as much as possible. Allow
2-4" (5-10 cm) around the utensil(s) for proper air circulation and be sure pans do
not touch each other or the door, sides and back of oven. The hot air must
circulate around the pans in tile oven for even heat to reach all parts of the oven.

Baking lnformations

For best results, preheat the oven before baking cookies, breads, cakes, pies or
pastries, etc. There is no need to preheat the oven for roasting meat or baking
casseroles.
The cooking times and temperatures needed to bake a product may vary slightly from
your previously owned appliance.
Baking problems and solutions

Baking Problems
Cookies and
biscuits burn on
the bottom.

Causes
@

•
Cakes too dark
on top or
bottom.

Cakes not done
in the center,

Cakes not level

@

@

Foods not done
when cooking
time is up.

Cookies and biscuits put into the
oven before the pre-heating time
is completed.
Oven rack overcrowded.

Allow oven to preheat to the selected temperature before
placing food in oven.

Dark pan absorbs heat too fast.

Choose pan sizes that will permit 5.1 cm to 10.2 cm (2" to
4") of air space on all sides when placed in the oven.
Use a medium-weight aluminum baking sheet.

Cakes put into the oven before
preheating time is completed.
Oven rack position too high or low.
Oven too hot.

Allow oven to preheat to the selected temperature before
placing food in the oven.
Use proper rack position for baking needs.
Set oven temperature 25°F/12°C lower than recommended.

Oven too hot.
Incorrect pan size.
Pan not centered in the oven.

•

Corrections

Range not level.

@
@
@

Set oven temperature 25%/12°C lower than recommended.
Use pan size suggested in recipe.
Use proper rack position and place pan so there is 5.1 cm
to 10.2 cm (2" to 4") of space on all sides of pan.

•

Place marked glass measuring cup filled with water on tile
center of the oven rack. If water level is u neven, refer to the
installation instructions for leveling tile appliance.
Be sure to allow 5.1 cm to 10.2 cm (2" to4") of clearance
on all sides of each pan in the oven.
Do not use pans that are dented or warped.

Pan too close to oven wall or rack
overcrowded.
Pan warped.

@

Oven too cool.

•

Set oven temperature 25%/12°C higher than suggested
and bake for the recommended time.

@

Oven overcrowded.

•

@

Oven door opened too frequently.

•

Be sure to remove all pans from the oven except the ones
to be used for baking.
Open oven door only after shortest recommended baking
time.

10

Broiling

[nformations

(Right Oven)

Broiling is a method of cooking tender cuts of meat by direct heat from the broil
element of the oven. Meats are placed on the broiling rack and the rack is placed
under the broiling element.
See the broiling instru(tions for right oven in the Electronic Oven Control guide.

Broil Stop

See side oven step-by-step instructions in the Setting Oven Controls (Left Oven, If
Equipped) section.

Preheating is suggested when searing rare steaks (remove the broiler pan before
preheating; food will stick if placed on hot metal.) To preheat, set the oven control(s)
to BROILas instructed in the Electronic Oven Control guide. Wait for the element to
become red-hot, usually about 2 min utes. Preheating isnot necessary when broiling
meats well-done.

c__ ___-S ¸

fj_JdTi

To Broil
Broil on one side until the food is browned; turn and cook on the other side; season
and serve. Always pull rack outto the stop position beforeturning or removing food.
Right Oven

Determining

Broiling

Times

Broiling times vary; watch the food closely. Time not only depends on the distance
from the element, but on the thickness and age of meat, fat content and doneness
preferred. The first side usually requires a few minutes longer than tile second. Frozen
meats also require additional time.

Broiling

Tips

The broiler pan and its grid allow dripping grease to drain and be kept away from the
high heat of the broiler.
DO NOT use the pan without
exposed grease could ignite.

its grid. DO NOT cover the grid with foil. The

Should an oven fire occur, close the oven door and turn off the oven.
If the fire contin ues, throw baking soda on the fire or use a fire extinguisher. DO NOT
put water or flour on the fire. Flour may be explosive.
Always pull oven rack out to the stop position
food.

before turning

or removing

Broiler Clean-Up Tips:
To make cleaning easier, line bottom of the broiler pan with aluminum foil. DO
NOT cover the broiler grid with foil.
To prevent grease from baking on, remove the broiler pan from the oven assoon
as cooking is completed. Use hot pads because the broiler pan is extremely hot.
Pour off grease. Soak the pan in HOT, soapy water.
Clean the broiler pan as soon as possible after each use. If necessary, use soapfilled steel wool pads. Heavy scouring may scratch the grid.

11

Convection

The convection option, available on some models, is an alternative to the conventional
oven cooking methods of baking/roasting.

Cooking

and Baking
Convection cooking is a method of cooking in which the heated air of the oven is
circulated by a fan at the rear of the oven cavity, providing better heat distribution.
This fan is covered by a baffle to circulate the air uniformly, providing even heat
distribution for faster and more even cooking, baking and browning. Tile heated air
penetrates food from every angle, sealing in natural moisture and flavors. The
convection fan automatically
turns off when the oven door is opened and
resumes when the door is closed again. However, the heating element will stay

(Right Oven, tf Equipped)

on.

The oven can be programmed to bake in the convection mode at any temperature
from 170°F/80°C to 550°F/288°C. Preheating the oven for 10-12 minutes is
recommended when using convection but not necessary when roasting or cooking
casseroles.

Air circulation
during convection cooking.

CAUTION: In the convection mode, using cooking times from conventional cooking
recipes may cause food to be overcooked. For satisfactory results, use only tested
recipes with times adjusted for convection cooking. Obtaining and using a convection
oven cookbook is highly recommended.
Convection cooking uses a lower temperature and takes less time to achieve the
same results as conventional cooking. In convection mode, the actual temperature
in your oven automatically adjusts to be 25°F/12°C lower than the temperature
displayed on the oven control panel. Because of this automatic adjustment you (:an
enter the cooking temperature from your existing conventional cooking recipe, but
do not set the cooking time to be the same. Even at the lower cooking temperature,
convection cooking times will be as much as 30% less than conventional cooking
times.
When programming cooking times for convection cooking, enter a time that is 20 to
30 percent lessthan called for in your conventional cooking recipe. After tile cooking
cycle ends, decide if tile food is done to satisfaction, slightly overdone or slightly
underdone (if underdone, cook a short time longer to satisfaction). Make a note of
the time and results, and with your next use of the recipe adjust cooking time
accordingly.

Convection

When convection roasting, use the broiler pan and grid, and the roasting rack. Tile
broiler pan will catch grease spills and tile grid will help prevent grease spatters. Tile
roasting rack will hold the meat.

Roating

(Right Oven, tf Equipped}

1. Place oven rack on bottom or next to bottom rack position.
2. Place the grid in the broiler pan. The roasting rack fits on the grid allowing the
heated air to circulate under the food for even cooking and helps to increase
browning on the underside. Make sure the roasting rack is securely seated on the
grid in the broiler pan. DO NOT use broiler pan without tile grid. DO NOT cover
the grid with aluminum foil.

Roasting Rack

Pan

12

Setting

Oven ControMs

(Left Oven, tf Equipped)

To Bake
1.
2.

3.

4.

ArrangeovenrackswhiletheovenisstillcooI.See"ArrangingOvenRacks"
under
the "Before Setting Oven Controls" section in this manual.
Turn the Temperature Control Knob to the desired oven temperature. When the
oven is first turned on, the oven indicator light below the Temperature Control
Knob will glow.
Preheatthe oven for I0 to 12 minutes before baking. Preheating is not necessary
when roasting, cooking casseroles or broiling most foods. When the desired
temperatu re isreached, the oven indicator light will go out. Tile light will then go
on and off as the element cycles on and off to maintain the desired temperature.
When cooking is finished, turn the Temperature Control Knob to OFF.

To Broil
1.
Left Oven
Temperature

Control Knob
2.
3.

4.
5.
Broil Sto
Door Position
6.

Arrange oven rack while oven isstill cool. For rare meats, position the broiler pan
closer to the element (upper position). For well:done foods such as chicken,
lobster tails or thick cuts of meat, position the pan further from the element (to
a lower position).
Turn the Temperature Control Knob to BROIL. To sear rare steaks, allow the
element to become red:hot--about 2 minutes--before placing food in oven.
Place the grid on the left oven broiler pan, and then place the meat on the grid.
DO NOT usethe broiler pan without the grid or cover the grid with aluminum foil.
The exposed fat could ignite.
Place the side oven broiler pan on tile oven rack. Ctose the oven door to the
Broil Stop position whiJe broiling (door opened about 2 inches).
Broil on one side until food is browned; turn and cook on the other side. Season
and serve. Note: Always pull tile rack out to the stop position before turning or
removing food.
When broiling isfinished, turn the Temperature Control Knob to OFF.
Should an oven fire occur, close the oven door and turn off the oven.

Side Oven

If tile fire continues, th row baking soda on tile fire or use a fire extinguisher. DO NOT
put water or flour on the fire. Flour may be explosive.

The broiler pan and its grid allowdripping
grease to drain and be kept away from
the high heat of tile broiler. DO NOT use
the pan without its grid. DO NOT cover
the grid with foil. The exposed grease
could ignite.

13

Adhere

Oven Cleaning

to the Follovqng

Precautions:

Allow the oven to cool before cleaning.
Wear rubber gloves when cleaning any exterior parts of the oven manually.

(Right Oven)

During the self
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