Kitchenaid KDRP407HSS0 User Manual DUAL FUEL FREESTANDING RANGE Manuals And Guides L0020214

KITCHENAID Range, Electric/Gas Manual L0020214 KITCHENAID Range, Electric/Gas Owner's Manual, KITCHENAID Range, Electric/Gas installation guides

User Manual: Kitchenaid KDRP407HSS0 KDRP407HSS0 KITCHENAID DUAL FUEL FREESTANDING RANGE - Manuals and Guides View the owners manual for your KITCHENAID DUAL FUEL FREESTANDING RANGE #KDRP407HSS0. Home:Kitchen Appliance Parts:Kitchenaid Parts:Kitchenaid DUAL FUEL FREESTANDING RANGE Manual

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Page Count: 38

¸¸¸¸¸:¸4¸:i!)¸ se and Care Guide

i i :i¸¸ il J k U( ) i, d d 4¸¸

A Note to You ................................................. 2

Range Safety ................................................... 3

Parts and Features ......................................... 5

Using and Caring for Your Cooktop ............. 7

Using the surface burners ............................ 7 :

Cookware tips ............................................. 10 5:

Characteristics of cookware materials ........ 10

Caring for your cooktep .............................. 11

Cleaning your cooktop ................................ 13

Using and Caring for Your Oven ................. 14

Using the electronic oven control ............... 14

Setting the clock ......................................... 15

Oven settings .............................................. 15

Cooking tips ................................................ 17

Bake ............................................................ 19

Convection Bake ......................................... 19

Convection Roast ....................................... 19

Broil ............................................................. 20

Convection Broil .......................................... 21

Timed cooking ............................................. 22

Proof/Keep Warm ....................................... 23

Bread .......................................................... 24

Cleaning your oven and controls ................ 24

Using and replacing the oven lights ........... 26

Using the Self-Cleaning Cycle .................... 27

Before you start .......................................... 27

Before setting the controls .......................... 28

Setting the controls ..................................... 28

For best cleaning results ............................ 29

How the cycle works ................................... 29

iii:

Troubleshooting ............................................ 30

Requesting Assistance or Service .............. 33

Bread Recipes ............................................... 35

Warranty ........................................................ 38

TO THE INSTALLER: PLEASE LEAVE THIS

INSTRUCTION BOOK WITH THE UNIT.

TO THE CONSUMER: PLEASE READ

AND KEEP THIS BOOK FOR FUTURE

REFERENCE.

In the U.S.A. for assistance or service,

call the Consumer Assistance center:

t"3: /::;

:=. :

In Canada, for assistance or service,

see page 34,

KITCHENAID ®

Professional Dual Fuel Range

Model: KDRP407H

4452761 www.kitchenaid.com

Note toYou

KITCHENAID ® designs the best tools for the most important room in your house. To

ensure that you enjoy many years of trouble-free operation, we developed this Use and

Care Guide. It contains valuable information concerning how to operate and maintain

your new appliance properly. Please read it carefully. Also, please complete and mail

the enclosed Product Registration Card.

Whenever you call our Consumer

Assistance Center at 1-800-422-1230 (in

Canada, 1-800-461-5681 ) or request

service for your appliance, you need to

know your complete model number and

serial number. You can find this information

on the model and serial number plate (see

diagram for location of plate).

Please also record the purchase

information.

Model Number

Serial Number

Purchase/

Installation Date

Builder/Dealer

Name

Address

Phone

NOTE: You must provide proof of purchase

or installation date for in-warranty service.

Keep this book and the sales slip together in a safe place for future reference.

WARNING: If the information in this manual is not followed

exactly, a fire or explosion may result causing property damage,

personal injury or death.

- Do not store or use gasoline or other flammable vapors and

liquids in the vicinity of this or any other appliance.

- WHAT TO DO IF YOU SMELL GAS

•Do not try to light any appliance.

•Do not touch any electrical switch.

•Do not use any phone in your building.

•Immediately call your gas supplier from a neighbor's phone.

Follow the gas supplier's instructions.

•If you cannot reach your gas supplier, call the fire department.

- Installation and service must be performed by a qualified installer,

service agency or the gas supplier.

Safety

Your safety and the safety of others is very important.

We have provided many important safety messages in this manual and on your

appliance. Always read and obey all safety messages.

This is the safety alert symbol.

This symbol alerts you to hazards that can kill or hurt you and others.

All safety messages will be preceded by the safety alert symbol and the

word "DANGER" or "WARNING." These words mean:

You will be killed or seriously injured

if you don't follow instructions.

You ca__qnbe killed or seriously injured

if you don't follow instructions.

All safety messages will identify the hazard, tell you how to reduce the chance of injury,

and tell you what can happen if the instructions are not followed.

The range will not tip during normal use. However, tipping can occur if you apply too much

force or weight to the open door without the anti-tip bracket properly secured.

Tip Over Hazard

A child or adult can tip the range and be killed.

Connect anti-tip bracket to wall behind range.

Reconnect the anti-tip bracket, if the range is moved.

See the installation instructions for details.

Failure to follow these instructions can result in death or

serious burns to children and adults.

Rear Brace

Anti-Tip Bracket

Making sure the anti-tip bracket is installed:

• Slide range forward.

•Look for the anti-tip bracket securely attached to wall

behind range.

•Slide range completely back, so anti-tip bracket is over rear

brace of range.

ii :iangeSafety

IMPORTANT SAFETY INSTRUCTIONS

WARNING: To reduce the risk of fire,

electrical shock, injury to persons, or

damage when using the range, follow

basic precautions, including the following:

• WARNING - TO REDUCETHE

RISK OF TIPPING OF THE RANGE,

THE RANGE MUST BE SECURED BY

PROPERLY INSTALLED ANTI-TIP

DEVICES. TO CHECK IF THE DEVICES

ARE INSTALLED PROPERLY, SLIDE

RANGE FORWARD. LOOK FOR THE

ANTI-TIP BRACKET SECURELY

ATTACHED TO WALL BEHIND RANGE.

SLIDE RANGE COMPLETELY BACK,

SO ANTI-TIP BRACKET IS OVER REAR

BRACE OF RANGE.

•CAUTION - oo not store items of

interest to children in cabinets above a

range or on the backguard of a range-

children climbing on the range to reach

items could be seriously injured.

•Proper installation - The range, when

installed, must be electrically grounded

in accordance with local codes or, in the

absence of local codes, with the Nation-

al Electrical Code, ANSI/NFPA 70. Be

sure the range is properly installed and

grounded by a qualified technician.

• Disconnect the electrical supply before

servicing the appliance.

• Never Use the Range for Warming or

Heating the Room.

• Injuries may result from the misuse of

appliance doors or drawers such as

stepping, leaning, or sitting on the

doors or drawers.

• Maintenance - Keep raqge area clear and

free from combustible materials, gasoline,

and other flammable vapors and liquids.

• Storage in or on the Range -

F1ammab_e materials should not be

stored in an oven or near surface units.

• Top burner flame size should be ad-

justed so it does not extend beyond the

edge of the cooking utensil.

For self-cleaning ranges -

• Before Self-Cleaning the Oven - Remove

broiler pan and grid and other utensils.

Wipe off all excessive spillage before

initiating the cleaning cycle.

SAVE THESE INSTRUCTIONS

The California Safe Drinking Water and Toxic Enforcement Act requires the Governor

of California to publish a list of substances known to the State of California to cause

cancer, birth defects, or other reproductive harm, and requires businesses to warn of

potential exposure to such substances.

WARNING: This product contains a chemical known to the State of California to cause

cancer, birth defects, or other reproductive harm.

This appliance can cause low-level exposure to some of the substances listed,

including benzene, formaldehyde, carbon monoxide, toluene, and soot.

and Features

iiiiiiill'_ ,,_='i_ii=¸:_! _ .............._ = __ = ___........

...................

Surface

burners

(p.7)

Surface burner ....

controls

(p,8)

Gasket

(p. 27)

Bake element

(hidden)

(pp. 15, 16)

Electronic

oven control

..... (p. 14)

....Oven vent

......... (p. 6)

iModel and serial

....... number plate

..... (p. 2)

Automatic

....... oven light

switch

(p. 26)

•Broil element

net shown)

(pp. 15, 16)

Oven rack

(pp. 17, 18)

Left rear Left front

control knob control knob

[] []

Right rear Right front

control knob control knob

__:_,__/_ _ _ _! ! Sand Features

Hot air and moisture escape from the oven

through vent. The vent is above the oven

door. It is needed for air circulation. Do not

block the vent. Poor baking/roasting can

result.

3. Grasp under handle and gently close

door as far as it will shut. Pull door out

at bottom to remove.

Oven vent

i_i ,- _....... , • , _ _ • •

4, Set door aside on protected surface.

To replace:

1, Fit hinge arms into slots in frame. Push in

at lower corners to insure that hinge arms

are fully engaged.

For normal use of your oven, you do not

need to remove the door, However, you car_

remove the door by following the instructions

in this section.

The oven door is heavy. Use both hands

to remove and replace the door. DO not lift

and carry the door by the handle. To remove

and replace the door you may need help.

To remove:

1. Open door all the way.

NOTE: Two %_"(4 ram) Allen wrenches or

two nails of similar diameter may be used if

factory furnished door removal pins have

been misplaced. Be careful not to damage

porcelain finish.

2, Insert small end of a door removal pin

into each door hinge.

Insert small end of

.. ....... pin here

2, Open the door all the way.

3, Remove the door removal pins from

each hole.

4, Close the door.

NOTE: If the door does not operate freely,

you have not installed it properly. Repeat

Steps 1-4.

......"_'__'i

_;,_,,_,sng and Caring for Your

Cooktop

;- _: _ i__,_ :_: _ ii_ ':_:' !_ _i :__:i¸¸¸¸_: i__i:_¸¸¸¸¸¸:¸_i!i:i i:i,': _ ! _ _'i_¸ ,i!'_ i:¸'/!

Your cooktop has sealed gas burners. The

sealed burners spread the heat evenly

across the bottom of the cookware and

provide infinite heat control.

IMPORTANT: Your cooktop is factory-set

for use with Natural Gas. If you wish to

use L.P. gas, an L.P. Gas Conversion Kit

is included with your new range. See the

instructions included with the L.P.

conversion kit for details on making this

conversion.

•Position grate legs into the leg Iocators

on front and back of cooktop.

I!,I=I III ::I:IIT I=IIIII , , I:= g...... in and Caring for Your Cooktop

Using the surface burners:

Control knobs

1. Grasp the control knob.

2. Push in and turn to LITE. The electric

spark ignitor will ignite the gas flowing into

the burner. When you hear a clicking

sound, you know that the ignitors are

working. Gas is flowing as long as knob is

not set at OFF.

3. When the burner is lit, turn the control

knob to the desired flame setting. (See the

guide under "Burner heat settings" later in

this section.) You can turn the knobs to

any of the marked settings. The ignitor will

turn off and the clicking will stop when the

knob is moved from LITE.

NOTES:

•The ignitors may click a number of times

before burner lights. This is normal.

•All four burner ignitors will spark

regardless of which burner you are using.

•Visually check that the burner has lit. If the

burner does not ignite, listen for the clicking

sound. If you do not hear the ignitor click,

TURN THE BURNER OFF. Check for a

tripped circuit breaker or blown fuse.

Check that the control knob is pressed

completely down on valve shaft, if the spark

ignitor still fails to operate, call your

nearest designated service outlet.

Proper grounding and polarity are

necessary for correct operation of the electric

ignition system. If the wall receptacle does not

provide correct polarity, the ignitor will

become grounded and click every once in

a while, even after the burner has ignited.

A qualified electrician should check the wall

receptacle to see if it is wired with correct

polarity.

Fire Hazard

Do not let the burner flame extend

beyond the edge of the pan.

Turn off all controls when not

cooking.

Failure to follow these instructions

can result in death or fire.

Burner heat settings

Use correct burner heat settings (see chart

later in this section). If the heat setting is too

high, it will affect cooking results.

Until you get used to the settings, use the

following as aguide.

SETTING RECOMMENDED USE

UTE • "Tolight the burner.

HI •To start food cooking.

•To bring liquid to a boil.

MED to HI •"Tohold a rapid boil.

•To quickly brown or sear

meat.

MED •To maintain a slow boil.

•To fry poultry or meat.

MED to LO • To cook pudding, sauce

or gravy.

• To stew or steam food.

LO • To simmer food.

with simmer =To keep food warm.

_late) • To melt chocolate or butter.

IREMEMBER: When range is in use or

during the Self-Cleaning cycle, the entire

cooktop area may become hot. I

:i_;i_ _ _ _i__!___

,sing and Caring for Your Cooktop

Simmer Platet

One Simmer Plate has been provided with

your cooktop. It

has been

designed to be

used with burner

settings in the

medium to low

range on your

cooktop when

lower tempera-

tures are required

for simmering or for maintaining food at a low

temperature over an extended period of time.

The Simmer Plate is made of aluminum to

evenly spread the heat over the bottom of

cookware.

Channels on the bottom of the Simmer Plate

(see diagram at

left) have been

designed so it fits

properly and

securely over the

grate.

tTo order additional Simmer Plates (Part No.

4455109), call 1-800-422-1230 (in U.S,A.) or

1-800-461-5681 (in Canada). You will hear a

recording. Follow the steps to place order.

In case of a prolonged power

failure

Surface burners can be manually lighted.

1. Hold a lit striker near a burner and turn

the control knob to the HI position.

2. After the burner lights, turn the control

knob to the desired setting.

NOTE: Do not leave a burner on without any

cookware on the grate. The grate finish can

be damaged.

::sing and Caring for Your Cooktop

Home canning information

The large diameter of most water-bath or

pressure canners combined with high heat

settings for long periods of time can cause

damage to the cooktop.

To protect your range:

•Center the canner over the surface burner.

Do not extend more than 1 inch (2.5 cm)

outside the burner area.

• Do not place your canner on two surface

burners at the same time,

• Start with hot water, cover with a lid and

bring to a boil; then reduce heat to main-

tain a boil or required pressure levels in a

pressure canner.

• Refer to your canner manual for specific

instructions.

• For up-to-date information on canning, In the

United States, contact your local U.S.

Government Agricultural Department

Extension Office or companies who

manufacture home canning products. In

Canada, contact Agriculture Canada.

Using the right cookware makes a

big difference

• The pan should have a flat bottom, straight

sides, and a well-fitting lid.

• Choose medium to heavy gauge

(thickness) cookware.

• The pan material (metal or glass) affects

how quickly and evenly the pan heats,

• When using glass or ceramic cookware,

check to make sure it is suitable for use on

surface burners.

The pan material affects how fast heat transfers from the surface cooking area through the pan

material and how evenly heat spreads over the pan bottom. Choose pans that provide the

best cooking results.

Aluminum

Castiron

Ceramic or

ceramic glass

Copper

Earthenware

Porcelain enamel-on-steel

or enamel-on-cast iron

Stainless steel

•Heats quickly and evenly.

•Use for all types of cooking.

• Medium or heavy thickness is best for most cooking.

• Used as a core or base in cookware to provide even heating.

• Heats slowly and evenly.

• Good for browning and frying.

•Maintains heat for slow cooking.

• Can be coated with porcelain enamel.

• Heats slowly and unevenly.

• Use on low to medium settings.

• Follow manufacturer's instructions.

• Heats very quickly and evenly.

• Used as a core or base in cookware to provide even heating.

• Can be used for cooktop cooking if recommended by the

manufacturer.

• Use on low settings.

• See cast iron and stainless steel.

• Heats quickly but unevenly.

• A core or base of aluminum or copper on the cookware

provides even heating.

• Can be coated with porcelain enamel.

sing and Caring for Your Cooktop

Your cooktop is designed for ease of care.

You can do most cleaning with items found

around the home. Cleaning your cooktop

whenever spills or soiling occur will help to

keep it looking and operating like new.

NOTES:

•Before cleaning make sure all controls are

off and the cooktop is cool.

•Do not obstruct the flow of combustion

and ventilation air around the burner grates

edges.

Surface burners

•The burner caps should be routinely

removed and cleaned. Always clean burner

caps after aspillover. Keeping the burner

caps clean prevents poor ignition and an

uneven flame.

•For proper flow of gas and ignition of the

burner, do not allow spills, food,

cleaning agents, or any other material

to enter the gas tube opening,

•Occasionally check the burner flames for

proper size and shape as shown later in

this section. A good flame is blue in color. If

flames are not burning at all ports, you may

need to clean the burner ports.

To clean burners and burner caps:

Burner cap /_

•Ignitor

i//

Gas tube

_\_,_._/'" open!rig

(orifice)

Lift the burner cap straight up from the

burner base.

Clean burner cap with warm, soapy water

and a sponge. For stubborn stains, clean

with a non-abrasive scrubbing pad or mild

abrasive powdered cleanser. Wipe dry.

Do not clean burner cap in dishwasher.

If the gas tube opening or the orifice,

located inside the opening, has become

soiled or clogged, use a damp cloth to

clean the area.

4. If ports are clogged, clean them with a

straight pin. Do not enlarge or distort

the port. Do not use a wooden tooth-

pick. if the burner needs to be adjusted,

call a qualified technician for service.

5. After cleaning the gas tube opening and

ports, replace the burner cap. To re-

place burner cap, make sure cap is

properly aligned and leveled.

6. Check the burner after cleaning for proper

lighting. If the burner does not light after

you have cleaned it, recheck cap

alignment or contact a designated service

technician. Do not service the sealed

burner yourself.

_sing and Caring for Your Cooktop

Adjusting the height of top burner

flames

The LO burner flame should be a steady

blue flame approximately ¼ inch (6 mm)

high. It can be adjusted using the

adjustment screw in the center of the valve

stem. The valvestem is located directly

underneath the control knob.

To adjust the flame height follow the in-

structions below:

1. Turn the control knob to "LO,"

2. Remove the control knob. (If there is not

an adjustment screw underneath the

knob the flame height is not adjustable.)

3. Hold the valve stem with a pair of pliers.

The screw is located in the center of the

valve stem. Use a small flat head screw-

driver to turn the screw until the flame is

the proper size.

4. Replace the control knob.

5. Test the flame by turning the control from

"LO" to "HI," checking the flame at each

setting.

Low flame

.{I

Port

Adjustment screw

Valve stem

U U U U I

High flame

Q_!J UUUU

Port

sing and Caring for Your Cooktop

Explosion Hazard

Do not store flammable materials such as gasoline near this

appliance.

Doing so can result in death, explosion, or fire.

PART WHAT TO USE HOW TO CLEAN

Cooktop • Soap and water • DO NOT use abrasive or harsh cleaners like

Surfaces • Mild liquid cleaner chlorine bleach, ammonia or oven cleaners.

•Spray glass cleaner •Wash, rinse and dry with soft cloth.

•Non-abrasive plastic • Gently clean around the model and serial plate; too

scrubbing pad much scrubbing could remove the numbers.

Control = Sponge and warm, •Turn knobs to RESET and pull straight away from

knobs soapy water control panel.

• Wash, rinse, and dry thoroughly. Do not soak.

•Do not use steel wool or abrasive cleansers.

They may damage the finish of the knobs.

• Replace knobs. Make sure all knobs point to RESET.

Porcelain- • Warm, soapy water

coated and a non-abrasive

surface plastic scrubbing

burner pad and/or mild

grates abrasive powdered

and caps* cleanser

• Clean as soon as they become dirty and when they

are cool enough to handle.

• Wash with a mildly abrasive plastic scrubbing pad

and warm, soapy water.

• For stubborn stains, clean with a scrubbing pad

and/or a powdered cleanser and water. Repeat

these cleaning steps as needed.

• Do not put in oven during self-cleaning cycle.

• Do not clean in dishwasher.

Surface • See "Caring for your cooktop" earlier in this section

burners for cleaning instructions.

* When the cooktop is cool, remove all spills and clean. Food spills containing acids, such

as vinegar and tomato, may affect the finish. To avoid porcelain grate chipping, do not

bang grates and caps against each other or other hard surfaces such as cast iron

cookware. Because of direct exposure to high temperatures, the grates will gradually lose

their shiny appearance. This is normal.

•and Caring for Your

Oven

This section tells you, step by step, how to operate all oven functions controlled by the

electronic control. Carefully follow these instructions, along with the cooking tips and

cleaning information, for successful use of your range.

Oven display

(see below)

PREHEAT --100%0%

DURATION STOP

TIME CLOCK

KEEPWARM

BROWNING

SELECTOR SET control

control knob knob

Display/clock

• When you first power up the oven, the

display will show "PF". If, after you set the

clock (See "Setting the clock" later in this

section), the display again shows "PF,"

your e_ectricity was off for a while. Reset

the clock.

SET

•All temperature or time adjustments are

done with this knob.

All temperature adjustments are

displayed in 5°F (3°C) intervals.

•The speed you turn the knob with is

reflected on the display.

SELECTOR

•All cooking functions are selected with

this knob.

• Once a cycle is complete, you must

return to the RESET position to select a

new function.

,,ising and Caring for Your Oven

Starting an operation

After programming afunction, you must

press ENTER.

Resetting an operation

• When cooking is done, move SELECTOR

knob to RESET position. The oven is then

ready for the next cooking function.

......... :

1. Place SELECTOR in RESET

position.

2. Press ENTER until the display

shows "12:00" and the CLOCK

indicator is blinking.

Canceling an operation

*CANCEL will cancel any functions, except

for the clock/time of day.

•After canceling an operation, "End" will

be displayed to show the function was

cancelled,

3. Rotate SET until desired time is

shown.

4. Press ENTER to accept time on

display.

To select a new cooking function:

• You must turn SELECTOR back to

RESET.

To change current time:

Follow steps 2-4.

NOTE: You may hear the cooling fan after

you press CANCEL. It will shut off

automatically when the oven cools.

This chart tells you when to use each setting. It also explains which elements heat up for

each setting.

SETTING DIAGRAM SE'n'ING INFORMATION

BAKE

Use this setting for

standard baking and

roasting.

Bake element

(not visible)

• The bottom element and top element

heat up.

•The elements will cycle on and off to

maintain the oven temperature.

• Opening the door during Bake will

cause the bake and broil elements to

turn off immediately.

BROIL

Use this setting for

broiling regular-sized

and smaller cuts of

meat, poultry, and fish.

• Only the top element heats up during

Broil.

• The element will cycle on and off to

maintain the oven temperature.

• Door must be closed during broil.

ising and Caring for Your Oven

SETTING DIAGRAM SETTING INFORMATION

CONVECTION BAKE

Use this setting for

delicate foods and for

baking breads and

cakes. Use also when

baking large quantities

of food on more than

one oven rack.

Bake element

(not visible)

•For faster preheating, the bottom element

and top element heat up until the oven

reaches desired temperature. After

preheat, only the rear element and bottom

element heat up.

• For even heating, the fan at the back of

the oven circulates air in the oven cavity.

• The elements will cycle on and off to

maintain the oven temperature.

• Opening the door during Convection

Bake will cause the convection fan and

the elements to turn off immediately.

CONVECTION BROIL

Use this setting for

broiling thick cuts

of meat.

• Only the top element heats up during

Convection Broil.

• For even heating, the fan at the back of

the oven circulates air in the oven cavity.

• The element will cycle on and off to

maintain the oven temperature.

• Opening the door during Convection

Broil will cause the broil element and

convection fan to turn off immediately.

CONVECTION ROAST

Use this setting for

roasting and baking

on one rack.

Bake element

(not visible)

The bottom element and top element

heat up.

• For even heating and faster cooking,

the fan at the back of the oven circulates

air in the oven cavity.

• The elements will cycle on and off to

maintain the oven temperature.

• Opening the door during Convection

Roast will cause the bake and broil

elements and convection fan to turn off

immediately.

BREAD

Use this setting for

baking bread.

Bake element

(not visible)

• The bottom element and top element

heat up until oven reaches preheat

temperature.

• For even heating, the tan at the back

of the oven circulates air in the oven

cavity.

• After preheat, the elements will cycle

on and off to maintain the oven

temperature.

• Opening the door during Bread will

cause the bake and broil elements and

convection fan to turn off immediately.

,sing and Caring for Your Oven

SETTING DIAGRAM SETTING INFORMATION

PROOF

Use this setting to

proof bread.

• Only the top element heats up during

Proof,

• The element will cycle on and off to

maintain the oven temperature.

KEEP WARM

Use this setting to

keep hot cooked foods

warm.

Bake element

(not visible)

• The bottom element and top element

heat up.

• The element will cycle on and off to

maintain the oven temperature.

CLEAN

Use this setting for

self-cleaning only.

Bake element

(not visible)

•The bottom element and top element

heat up.

• Oven will remain locked, until the oven

has reached a specified temperature

(even after canceling).

Place the oven racks where you need them

before turning on the oven.

• To move a rack, pull it out to the stop

position, raise the front edge and lift it out.

• Be sure the rack(s) is level.

•Use pot holders or oven mitts to protect

your hands if rack(s) must be moved while

the oven is hot.

•For best performance. cook on one rack.

Place the rack

so the top of the

food will be

centered in the

oven.

•When baking on two or three racks, use

the CONVECT BAKE setting for more even

results. (You can also use only one rack

when convection baking.)

•To use three racks during convection

baking, place one rack in position 5 (the

highest position), another rack in position

1 (the closest to the oven bottom), and the

third rack in position 3. This allows all

three racks to be an equal distance apart

for better baking.

• For best results allow 2 inches (5 cm) of

space around each pan and between

pans and oven walls. Hot air must

circulate around the pans in the oven for

even heat to reach all parts of the oven.

This results in better baking.

•To use two racks during Convection

Bake, place the racks on the 2nd and 4th

rack guides. 17

_,_ _ •i__ i_ii__

.............. sing and Caring for Your Oven

Where to place pans: Rack placement for specific foods:

WHEN YOU FOOD RACK POSITION

HAVE PLACE ..................................................

........................................................ Frozen pies, large 1st or 2rid rack

1 pan In center of the oven rack. roasts, turkeys, guide from bottom

2 pans Side by side or slightly angel fo0d cakes .....................................

staggered. "

3 or 4 pans In opposite corners on

each oven rack. Stagger

pans so no pan is directly

over another.

Bundt cakes, most 2nd rack guide

quick breads, yeast from bottom

breads, casseroles,

meats

i Cookies, biscuits, 2nd or 3rd rack

_ muffins, cakes, guide from bottom

nonfrozen pies

NOTE: For information on where to place

your rack when broiling, see "Broiling

guidelines" later in this section.

Baking performance is affected by the type of bakeware used. Use the bakeware size

recommended in the recipe.

BAKEWARE TYPE BEST USED FOR GUIDELINES

Light colored aluminum •Light golden crusts *Use temperature and time

•Even browning recommended in recipe.

• Brown, crisp crusts

Dark aluminum and other

bakeware with dark, dull,

and/or non-stick finish

• May reduce baking temperature 25°F

(14°C).

• Use suggested baking time.

• Use temperature and time

recommended in recipe for pies,

breads, and casseroles,

• Place rack in center of oven.

Ovenproof glassware, •Brown, crisp crusts •May reduce baking temperature 25°F

ceramic glass, or ceramic (14°C).

Insulated cookie sheets *Little or no bottom •Place in the bottom third of oven.

or baking pans browning •May need to increase baking time.

Stainless steel •Light, golden crusts •May need to increase baking time.

• Uneven browning

Stoneware • Crisp crusts •Follow manufacturer's instructions.

,sing and Caring for Your Oven

......' i:!iii:ii:ii_ii!!ii:iii_ii!:iii!iiilil!ii_

•Do not line the oven bottom with any type

of foil, liners, or

cookware.

Permanent

damage will

occur to the oven

bottom finish.

2. Rotate SET to desired

temperature.

Baking can occur from 170°F to 500°F

(77°C to 260°C).

3. Press ENTER to start.

•Do not cover

the entire rack

with aluminum

foil. Doing so will

reduce air circulation and overall oven

performance.

• To catch spillovers from pies or casseroles

place foil on the oven rack below. Foil

should be turned up at edges and be at

least 1 inch (2.5 cm) larger than dish.

•Place tent-shaped foil loosely over meat

or poultry to slow down surface browning

for long term roasting. Remove foil for the

last 30 minutes.

•Use narrow strips of foil to shield piecrust

edges if browning too quickly.

4. At end of Bake, turn SELECTOR

to RESET.

•Do not use aluminum foil when convection

baking. Aluminum foil may block airflow.

• Reduce recommended recipe standard baking

temperature by approximately 25°F (14°C).

•For some recipes, you can reduce con-

vection baking time compared to standard

baking times. Check for doneness 5 to 10

minutes before standard baking times end.

NOTE: Cooking time may be longer when

you use more than one rack.

1. Turn SELECTOR to BAKE.

The display will read "350F".

2. Rotate SET to desired

temperature.

Baking can occur from 170°F to 500°F

(77°C to 260°C).

1. Turn SELECTOR to CONVECT

ROAST.

The display will read "300F".

3. Press ENTER to start.

4. At end of Bake, turn SELECTOR

to RESET.

2. Rotate SET to desired

temperature.

Baking can occur from 170°F to 500°F

(77°C to 260°C).

.............. 3. Press ENTER to start.

1. Turn SELECTOR to CONVECT

BAKE.

The display will read "325F".

4. At the end of Convection Roast,

turn SELECTOR to RESET.

::sing and Caring for Your Oven

!:!i!!!!i!iiiiiii!!ii:i:i:iil;:i¸ili 1. Position rack.

See the rack placement chart in the

"Broiling guidelines" section for

recommended rack positions.

•Use the convection roasting rack on the ........................................................................................................

broiler pan and grid included with your

oven. The convection roasting rack rests

on the broiler pan and grid. The long side

of the rack should be parallel with the oven

door for best heat distribution and airflow.

•Spatter can be reduced by lining the

bottom of the roasting pan with lightly

crushed aluminum foil.

•Use an accurate meat thermometer to

determine when meat has reached desired

degree of doneness. Insert the thermome-

ter into the center of the thickest portion of

the meat. For an accurate reading, the tip

of the thermometer should not touch fat,

bone, or gristle.

•After reading the thermometer once,

push it further into the meat '/_inch

(1.7 cm) or more and read again. If the

temperature drops, return the meat to the

oven for more cooking.

• Check pork and poultry with a ther-

mometer in 2 to 3 places to ensure ade-

quate doneness. Insert the thermometer

into the center of the thickest portion and

ends of pork. Check the inner thighs and

breasts of poultry.

• Poultry and roasts will be easier to

carve if loosely covered with foil and

allowed to stand 10 to 15 minutes after

removal from the oven.

2. Put food in oven.

Place food on grid in broiler pan and

place in center of the oven rack. Turn

the pan so the long side is parallel to the

oven door for the most even heat and the

best airflow.

3. Close door.

4. Turn SELECTOR to BROIL.

The display will read "HI".

5, Rotate SET to desired broil

level.

Your options are: LO, br 2, br 3, br 4,

and HI.

NOTE: if using the KitchenAid cookbook

accompanying this range, your setting

equivalents are as follows: LO (235°F

[113°C]), br 2 (300°F [149°C]), br 3

(370°F [187°C]), br 4 (435°F [224°C]) and

HI (500°F [260°C]).

•You can reduce roasting times and

temperatures for most standard recipes

when using the Convection Roast setting.

See convection roasting chart in your

convection oven cookbook for

recommended roasting times and

temperatures.

6. Press ENTER to start.

7. At the end of Broiling, turn

SELECTOR to RESET.

:sing and Caring for Your Oven

Convection broiling is actually high-

temperature convection roasting. Use this

setting when broiling thick cuts of meat.

Results are similar to those you get when

using a rotisserie.

5. Rotate SET to desired

convection broil level.

Your options are: LO, br 2, br 3, br 4,

and HI.

6. Press ENTER to start.

1. Position rack.

See the rack placement chart in the

"Broiling guidelines" section for

recommended rack positions.

7. At the end of Convection

Broiling, turn SELECTOR to

RESET.

Broiling guidelines

•Use only the broiler pan and grid

provided. They are designed to drain extra

juices from the cooking surface. This

drainage helps prevent spatter and smoke.

.............................................. ,, To make sure the juices drain well, do

2. Put food in oven.

Place food on grid in broiler pan and

place in center of the oven rack. Turn

the pan so the long side is parallel to the

oven door for the most even heat and

the best airflow.

NOTE: if you want to change the

convection broiling temperature after

broiling has begun, repeat Steps 3, 4,

and 5.

3. Close door.

NOTE: Do net try to convection broil with

the door open. The fan and elements will

not operate.

not cover the grid with foil.

• Trim excess fat to reduce spattering. Slit

the fat on the edges to prevent curling.

• Use tongs to turn meat to avoid losing juices.

• Pull out oven rack to stop position before

turning or removing food.

•After broiling, remove the pan from the

oven when removing the food. Drippings

will bake on the pan if left in the heated

oven, making cleaning more difficult.

• For easier cleaning, line the bottom of the

pan with aluminum foil. Clean the pan and

grid as soon as possible after each use.

Recommended rack positions are numbered

4. Turn SELECTOR to CONVECT O-

BROIL. e

The display will read "HI". __-

U-

,-----'rr'-'-r_z-m

from the bottom

(1) to the top (5).

For best

results, place

food 3 inches

(7.5 cm) or

more from the

broil element.

7¸ _ .

stag and Caring for Your Oven

-Turn chicken pieces after approximately half of the broiling time.

-Turn food approximately 2/3of the broiling time.

RACK BROIL APPROXIMATE TIME

MEAT POSITION LEVEL (MINUTES)

Steak, 1" (2.5 cm) thick 4 HI

medium rare 21-23

medium 23-25

well done 27-29

Ground Meat Patties, ¾" (1.9 cm) 4 HI 20-22

thick, ¼Ib (11.3 g) well done

Pork Chops, 1" (2.5 cm) thick 4 HI 30-33

Lamb Chops, 1" (2.5 cm) thick 4 HI 22-26

Chicken

bone-in pieces 3 HI 34-40

boneless breasts 4 HI 22-32

Fish 4 HI

fillets ¼-',_" (0.6-1.2 cm) thick 12-15

steaks ¾-1" (1.9-2.5 cm) thick 24-27

NOTE: Times are guidelines only and may need to be adjusted for individual tastes.

Very thin cuts, such as fish fillets, may not need to be turned.

4. Press ENTER.

Food Poisoning Hazard

Do not let food sit in oven more than

one hour before or after cooking.

Doing so can result in food poisoning

or sickness.

5. Press ENTER again, the

DURATION LED will blink and

"-0:00" is displayed.

6. Rotate SET to set desired cycle

length.

1. Set desired cooking function.

2. Press ENTER.

3. Set temperature.

7. Press ENTER again to view the

stop time.

If you want to set a different stop time,

turn SET to desired time.

'stag and Caring for Your Oven

8. Press ENTER again and the

browning light will illuminate.

•Select "bin1", "brn2" or "brn3" using

SET.

•Select "brn0" to reject the browning

option.

To use the Keep Warm function:

9. Press ENTER again and the

KEEP WARM light will blink.

• You can choose a 170°F (77°C) keep

warm by using SET

• "---F" to reject the Keep Warm option.

10. Press ENTER to select the

desired keep warm function.

It will default after 8 seconds if ENTER

is not pressed.

NOTE: If using the KEEP WARM option

after cooking your food, you must either

open the door to allow the oven to cool,

or shorten the cook time of your food

as your oven maintains temperature.

To cancel Duration, Stop time,

Browning (if used) and Keep

Warm (if used):

Turn SELECTOR to RESET OR

Press CANCEL•

Food Poisoning Hazard

Do not let food sit in oven more then

one hour before or after cooking.

Doing so can result in food poisoning

or sickness.

Proof/Keep Warm is actually two separate

functions depending on the temperature

setting you select. Proof is for proofing

bread or yeast doughs. Keep Warm is for

keeping hot cooked foods warm.

1. Turn SELECTOR to PROOF/

KEEP WARM.

The display will read "100F".

2. Rotate SET to cycle between

PROOF or KEEP WARM,

PROOF, the display will read "100F" or

KEEP WARM, the display will read

"170F".

3. Press ENTER to start.

If KEEP WARM is selected the Keep

Warm LED will illuminate.

4. Turn SELECTOR to RESET

when done•

To Proof yeast doughs:

1. Put the dough in a lightly

greased bowl or pan.

Loosely cover with waxed paper coated

with shortening. Position bowl or pan on

rack position 1 in unheated oven.

2. Fill a baking dish with 2 cups

(455 mL)of boiling water and

place it on the floor of the oven.

Close the oven door.

sing and Caring for Your Oven

3. Turn SELECTOR to PROOF/

KEEP WARM.

4. Press ENTER.

1. Turn SELECTOR to BREAD.

The display will read "430F".

Let the dough rise for the time specified

in your recipe or until the dough doubres

in size.

5. Shape dough after it has risen.

Follow recipe instructions for dough

shaping.

6. At the end of Proofing, press

CANCEL.

2. Rotate SET to desired preheat

temperature,

The preheat temperature setting is

adjustable between "430F" and "390F",

3. Press ENTER to start.

Once the oven reaches preheat, you will

hear 1 beep and the oven display will

show 40°F (22°C) below preheat

temperature setting.

NOTE: See Bread recipes in back of Use

and Care guide. For best results, do not

bake on more than 2 racks at a time when

using the BREAD setting.

4. When bread is done, turn

SELECTOR to RESET.

PART WHAT TO USE HOW TO CLEAN

Control knobs Sponge and warm,

soapy water

• Turn knobs to RESET and pull straight

away from control panel.

• Wash, rinse, and dry thoroughly. Do

not soak.

•Do not use steel wool or abrasive

cleansers. They may damage the finish

of the knobs.

• Replace knobs. Make sure all knobs

point to RESET.

Control panel • See "Cleaning Stainless Steel Surfaces"

later in this section.

Exterior surfaces • See "Cleaning Stainless Steel Surfaces"

(other than later in this section.

cooktop)

Broiler grid Steel-wool pad and • Wash, rinse, and dry thoroughly.

(clean after warm, soapy water • Do not clean the grid in the Self-

each use) Cleaning cycle.

snng and Caring for Your Oven

PART WHAT TO USE HOW TO CLEAN

Broiler pan Steel-wool pad and •Wash, rinse, and dry thoroughly.

warm, soapy water

OR OR

Oven racks

Oven door glass

Oven cavity

The Self-Cleaning

cycle

Steel-wool pad and

warm, soapy water

The Self-Cleaning

cycle

Paper towel and spray

glass cleaner

Warm, soapy water

and a nonabrasive,

plastic scrubbing pad

Self-Cleaning cycle

• Leave in oven during Self-Cleaning cycle.

NOTE: Drain excess grease before leaving

in oven during Self-Cleaning cycle

• Wash, rinse, and dry thoroughly.

• Leave in oven during Self-Cleaning cycle.

NOTE: Racks will permanently discolor and

become harder to slide if left in oven during

the Self-Cleaning cycle. Apply a small

amount of vegetable oil to the side rungs

to aid sliding.

• Make sure oven is cool.

• Follow directions provided with the

cleaner.

• Wash, wipe with clean water, and dry

thoroughly.

• Wipe up food spills containing sugar as

soon as possible after the oven cools

down. (See the "Using the Self-Cleaning

Cycle" section.)

slng and Caring for Your Oven

Cleaning Stainless Steel Surfaces

•Do not use steel wool or soap-filled scouring pads,

• Rub in the direction of the grain line to avoid marring the surface.

• Always wipe dry to avoid water marks.

• GREAT RESULTS TM Stainless Steel Cleaner is the recommended cleaner used. To order

call your local dealer or KitchenAid for information.

• If commercial cleaners are used, follow label directions. If product contains chlorine

(bleach), rinse thoroughly and dry with a soft, lint-free cloth. Chlorine is a corrosive

substance.

CLEANING AGENT HOW TO USE

Routine cleaning Liquid detergent soap and Wipe with damp cloth or sponge,

and fingerprints water, all-purpose cleaner then rinse with clean water and

wipe dry.

Stubborn stains Mild abrasive cleanser or Rub in the direction of grain lines

and baked-on stainless steel cleaners with a damp cloth or sponge and

residue cleaner. Rinse thoroughly.

Repeat if necessary.

Hard water spots Vinegar Swab or wipe with cloth. Rinse

with water and dry.

The oven lights will come on when you open

the oven door or when any function (other

than CLEAN and PROOF) is selected.

NOTES:

• Make sure the oven is cool before

replacing the light bulb.

• The oven lights will not work during the

Self-Cleaning or Proof cycles.

Replacing the oven light:

1. Unplug oven or disconnect power.

2. Remove glass light cover by grasping the

front edge of cover and pulling it away

from the side wall of the oven.

3. Remove the light bulb from its socket.

Replace the bulb with another halogen

bulb (12 volt, 5 watt maximum, available

at most hardware stores).

4. Replace the light cover by snapping it

back into wall.

5. Plug in oven or reconnect power.

Cycle theSelf-Cleaning

Burn Hazard

Do not touch the oven during the Self-Cleaning cycle.

Keep children away from oven during Self-Cleaning cycle.

Do not use commercial oven cleaners in your oven.

Failure to follow these instructions can result in burns, or

illness from inhaling dangerous fumes.

Before you start the Self-Cleaning

cycle, make sure you:

NOTE: DO NOT clean, move, or bend the

gasket. Poor cleaning, baking, and roasting

may result.

• Hand-clean the areas shown. They do not

get hot enough during the Self-Cleaning

cycle for soil to burn away. Use hot water

and detergent or a soapy, steel-wool pad

for cleaning.

• Do not let water, cleaner, etc., enter slots

on door and frame.

•Remove the broiler grid and any cook-

ware/bakeware being stored in the oven.

• Wipe out any loose soil or grease. This

will help reduce smoke during the Self-

Cleaning cycle.

•Wipe up food spills containing sugar as

soon as possible after the oven cools

down. When sugar is heated to a high

temperature in the Self-Cleaning cycle, the

high temperature can cause the sugar to

burn and react with the porcelain. This can

cause staining and etching, pitting, or faint

white spots.

• Remove the oven racks from the oven if

you want them to remain shiny. You can

clean the oven racks in the Self-Cleaning

cycle, but they will become harder to slide.

(See the "Cleaning chart" in the "Caring for

Your Oven" section.) If you clean the racks

in the Self-Cleaning cycle, place them on

the 2nd and 4th rack guides. (The guides

are counted from bottom to top.)

•Heat and odors are normal during the

Self-Cleaning cycle. Keep the kitchen well

ventilated by opening a window or by

turning on a vent hood or other kitchen

vent during the cycle.

IMPORTANT: The health of some birds is

extremely sensitive to the fumes given off

during the Self-Cleaning cycle. Exposure to

the fumes may result in death to certain

birds. Always move birds to another closed

and well ventilated room.

_sing the Self-Cleaning Cycle

TIPS:

•Keep the kitchen well ventilated during

the Self-Cleaning cycle to help get rid of

heat, odors, and smoke.

•Clean the oven before it gets heavily

soiled. Cleaning a very soiled oven takes

longer and results in more smoke than

usual.

•Do not block the vent during the

Self-Cleaning cycle, Air must move freely

for best cleaning results.

•Do not leave any foil in the oven during

the Self-Cleaning cycle. Foil could burn or

melt and damage the oven surface.

• The oven light will not work during the

Self-Cleaning cycle.

•Do not use your cooktop during the Self-

Cleaning cycle.

;_ _ _ :D_ E¸ :_ _ _,_

• Make sure clock is set to

correct time of day. The clock

cannot be set during the

Self-Cleaning cycle.

•Make sure the oven door is

completely closed.

To start cleaning immediately:

1. Turn SELECTOR to CLEAN.

2. Rotate SET to select "On".

3. Press ENTER to start a preset,

non-adjustable 3_ hour cycle.

To delay start cleaning cycle:

1. Follow steps 1-3 above, before

moving on.

2. Press ENTER twice.

The time the cycle will end is displayed

and the STOP TIME LED will blink.

3. Rotate SET to desired STOP

TIME.

4. Press ENTER to accept.

The DURATION and STOP TIME arrow

will illuminate.

NOTE: If you set a delayed start for the

clean cycle, the oven door will still lock.

You have to press CANCEL to cancel

your selection.

To stop the Self-Cleaning cycle at

any time:

Turn SELECTOR to RESET.

Press CANCEL.

To view the time remaining:

Press ENTER.

The display will return to "cln" after

5seconds.

il ismg the Self-Cleaning Cycle

:__ v_::• _ :_×_:_, _: __ _: :_ _ _ __ __ _ _ ,___ _:_<_. __, _:_:: _., _ _ _ ;__ _, _ _ _ _ v¸_

• After the oven cools to room

temperature, wipe up any residue or ash

with a damp cloth or sponge, if any spots

remain, clean with a mild abrasive

cleanser or cleaning sponge.

•Clean the oven before it gets heavily

soiled. Cleaning a very soiled oven

takes longer and results in more smoke

than usual.

•If the Self-Cleaning cycle does not get

the oven as clean as you expected, you

may not have prepared the oven properly.

Hand-clean areas noted in "Before you

start" earlier in this section.

The Self-Cleaning cycle uses very high heat

to burn away soil and grease. During the

cycle, the oven gets much hotter than it

does for normal baking or broiling. This high

heat breaks up the soil or grease and burns

it away.

The graph below is representative of a

normal, 3½-hour Self-Cleaning cycle. Note

that the heating stops after 3 hours, but it

takes longer for the oven to cool enough to

unlock.

r,,,_,,DOOR LOCKS

START 1

CLEANING CYCLE

OVEN SHUTS OFF

DOOR UNLOCKS

( fan stays on )

2 3

Time In Hours STOP

• Yroubleshooting

This section is designed to help you save the cost of a service call. It outlines possible

problems, their causes, and actions you can take to solve each problem. If you still need

assistance or service, call our Consumer Assistance Center (in the U.S.A., see page 33; in

Canada, see page 34) for help or calling for service. Please provide a detailed description of

the problem, your appliance's complete model and serial numbers, and the purchase or

installation date. (See the "A Note to You" section.) This information will help us respond

properly to your request.

PROBLEM POSSIBLE CAUSE WHAT TO DO

Nothing will

operate

The oven will

not operate

Burner fails to

light

The unit is not wired into a live

circuit with proper voltage.

A household fuse has blown

or a circuit breaker has

tripped.

The unit is not properly

connected to gas supply.

You have not set the

electronic control correctly.

You have programmed a

delayed start time.

Wire the unit into a live circuit with

proper voltage. (See Installation

Instructions.)

Replace household fuse or reset

circuit breaker.

Contact a designated servicing

outlet to reconnect range.

Refer to the section in this manual

describing the function you are

operating.

Wait for the start time to be reached

or cancel and reset the controls.

The unit is not plugged in or

wired into a live circuit or

circuit with proper voltage.

Plug unit into a properly grounded

outlet. Wire the unit into a live circuit

with proper voltage. (See installation

instructions.)

A household fuse has blown

or a circuit breaker has

tripped.

Replace household fuse or reset

circuit breaker.

The burner ports are clogged. Clean with a straight pin. (See

page 11 .)

Burner flames

are uneven

The burner ports are clogged.

The burner cap is not in

position.

Clean with a straight pin. (See

page 11 .) If this fails, call for service.

Make sure the burner cap is properly

seated on the burner head.

Burner flames

lift off ports, are

yellow, or are

noisy when

turned off,

The air/gas mixture is

incorrect. Follow instructions on page 12,

"Adjusting the height of top burner

flame." If this does not work, call

service technician to check mixture.

Burner makes The burner is wet from Let dry.

popping noises washing.

when on

roubleshoohng

PROBLEM POSSIBLE CAUSE WHAT TO DO

Burners spark It is normal for all four

burners to spark when a

burner is turned on, but has

not yet ignited.

Continuous sparking may be

caused when:

No action is needed. Burner

operation is not affected and the

sparking should end when the knob

is moved from LITE.

--There is a faulty spark

module. Contact service technician to replace

module.

--The wall outlet wiring is Contact a qualified electrician to

incorrect, correct wiring, if needed.

The surface You are not pushing in Push control knob(s) in before

burner controls before turning, turning to a setting.

will not turn

Cooling fan runs

dudng BAKE,

CONVECT

BAKE, CON-

VECT ROAST,

BROIL, CON-

VECT BROIL or

CLEAN

It is normal for the fan to

automatically run while the

oven is in use to cool the

electronic control.

The convection It is normal for the No action is needed.

fan does not convection fan to shut off

run all the time when the door is opened.

The Self- You have programmed a Wait for the start time to be reached,

Cleaning cycle delayed start time. or cancel and reset the control.

will not operate An "F" code appears on the Call a service technician to repair.

display.

Odor from oven Heating of insulation. Odors are normal when the range is

new. The odors will disappear as the

oven is used.

continued on next page

•, roubleshoohng

PROBLEM POSSIBLE CAUSE WHAT TO DO

Cookware is not

level on the

range (Check to

see if liquids

are level in

cookware.)

Range is not level

Cookware does not have flat

bottom.

Level range. (See Installation

Instructions.)

Use cookware with flat bottoms.

Excessive heat

on cooktop in

areas around

cookware

Cookware is not the correct

size for the surface cooking

area.

Choose cookware the same size or

slightly larger than the burner.

Slow baking or

roasting Oven temperature not high

enough.

Oven not preheated before

baking.

Bakeware is not correct size.

Opening oven door while food

is baking or roasting.

Increase oven temperature 25 ° F

(14°C).

Preheat oven to selected temperature

before placing food in when

preheating is recommended.

Choose bakeware that will allow 2

inches (5 cm) of air space around all

sides.

Open door to check food when timer

signals shortest time suggested in

recipe. "Oven peeking" can make

cooking times longer.

Baked items too

brown on bottom Oven not preheated to

selected temperature.

Bakeware is not correct size

Oven rack is set too low.

Oven temperature set too high.

Preheat oven to selected temperature

before placing food in oven.

Choose bakeware that will allow 2

inches (5 cm) of air space around all

sides.

Position rack higher in oven.

Decrease oven temperature 15 °to

25°F (8 °to 14°C)

Unevenly baked Range is not level. Level the range.

items Food improperly placed in Bake in center of oven with 2 inches

oven. (5 cm) of space around each pan.

Batter not level in pan. Make sure batter is leveled in pan

before placing in oven.

Crust edge Filling requires more baking Shield edge with foil.

browns before time than crust

pie is done

The display is There has been a power Reset the clock. (See page 15.)

showing "PF" failure.

none of these items was causing your problem, see "Requesting Assistance or Service" on page 33

or 34.

Service Assistance or

Before calling for assistance or service, please check the "Troubleshooting Guide" section. It

may save you the cost of a service call. If you still need help, follow these instructions.

Cell the KitchenAid Consumer

_ssistance Center toll

free: 1-800-422-1230.

Our consultants are

available to assist you.

When calling:

Please know the purchase date, and the

complete model and serial number of your

appliance (see the "A Note to You" section).

This information will help us to better

respond to your request.

Our consultants provide assistance with:

• Features and specifications on our full line

of appliances.

•Installation information.

•Accessory and repair parts sales.

• Specialized customer assistance

(Spanish speaking, hearing impaired,

limited vision, etc.).

• Referrals to service companies and

repair parts distributors.

KitchenAid designated service

technicians are trained to fulfill the

product warranty and provide after-

warranty service, anywhere in the

United States.

To locate the KitchenAid designated

service company in your area, you can

also look in your telephone directory

Yellow Pages.

If you need to order replacement parts,

we recommend that you only use factory

specified parts. These parts will fit right

and work right, because they are made

with the same precision used to build

every new KITCHENAID ® appliance. To

locate factory specified replacement parts in

your area, call our Consumer Assistance

Center telephone number or your nearest

designated service center.

If you need further assistance, you can write to

KitchenAid with any questions or concerns at:

KitchenAid Brand Home Appliances

Consumer Assistance Center

c/o Correspondence Dept.

2000 North M-63

Benton Harbor, MI 49022-2692

Please include a daytime phone number

in your correspondence.

equeshng Assistance or Service

Call the KitchenAid Consumer

Assistance Center toll free:

8:30 a.m. - 6 p.m. (EST) at

1-800-461-5681. Our consult-

ants are available to assist

yOU.

When calling:

Please know the purchase date, and the

complete model and serial number of your

appliance (see the "A Note to You" section).

This information will help us to better

respond to your request.

Our consultants provide assistance with:

• Features and specifications on our full line

of appliances.

• Accessory and repair parts sales.

• Specialized customer assistance

(French speaking, hearing impaired,

limited vision, etc.).

• Referrals to local dealers, service

companies, and repair parts distributors.

KitchenAid designated service

technicians are trained to fulfill the

product warranty and provide after-

warranty service, anywhere in Canada.

To locate the KitchenAid designated

service company in your area, you can

also look in your telephone directory

Yellow Pages.

Contact Inglis Limited Appliance Service from anywhere in Canada at 1-800-807-6777.

If you need to order replacement parts,

we recommend that you only use factory

specified parts. These parts will fit right

and work right, because they are made

with the same precision used to build

every new KITCHENAID ®appliance. To

locate factory specified replacement parts

in your area, call our Consumer Assistance

Center telephone number or your nearest

designated service center.

,,, ,=I@I 8tl It.tl;i'@...........

If you need further assistance, you can Please include a daytime phone number in

write to KitchenAid with any questions or your correspondence.

concerns at:

Consumer Relations Department

KitchenAid Canada

1901 Minnesota Court

Mississauga, Ontario L5N3A7

Recipes

BIGA:

4 cups (1 L) all-purpose flour

1 cup (250 mL) water (100-110°F [38-43°C])

3/, tsp. (4 mL) active dry yeast

Preparation of the Biga:

Stir the yeast into warm water. Let stand until

the yeast is dissolved. Combine yeast mix-

ture and flour and mix on low speed about

1 minute. Knead on low speed for 5 minutes.

Place in a glass or plastic bowl and cover

with plastic wrap so that the plastic touches

the surface of the biga. Allow to rise for 12 to

14 hours at about 64-68°F (18-20°C).

INGREDIENTS:

Biga

1 pkg. active dry yeast

1 cup (250 mL) water (100-110°F [38-43°C])

2 cups (500 mL) corn flour

4-4'_ cups (1-1.12 L) all-purpose flour (divided)

1¼ cups (313 mL) milk (95-100°F [35-38°C])

3 T (45 mL) butter, softened

1 T (15 mL) salt

Pour warm water into mixing bowl and stir in

yeast. Let stand until the yeast is dissolved.

Add biga to yeast mixture, tearing biga into

small pieces. Mix for about 2 minutes. Add corn

flour, 3 cups (750 mL) of the all-purpose flour,

milk and butter and mix until well combined.

Knead the dough for 5 minutes adding the

remaining flour as needed until the dough is

smooth and elastic. At 2½ minutes into the

kneading time, add the salt.

Divide the dough into 4 equal parts and shape

into balls. Cover and let stand for 15-20

minutes.

On a lightly floured surface, roll the loaves into

12 in (30.4 cm) circles. Place on baking sheets

lined with nonstick parchment paper. Cover

and let rise for 70 minutes or proof in oven for

50 minutes.

After rising, sprinkle lightly with flour. Bake

using the BREAD setting for about 20-25

minutes.

BIGA:

4 cups (1 L) all-purpose flour

1 cup (250 mL) water (100-110°F [38-43°C])

3/4tsp. (4 mL) active dry yeast

Preparation of the Biga:

Stir the yeast into warm water. Let stand until

the yeast is dissolved. Combine the yeast

mixture and flour and mix on low speed about

1 minute. Knead on low speed for 5 minutes.

Place in a glass or plastic bowl and cover with

plastic wrap so that the plastic touches the

surface of the biga. Allow to rise for 12 to 14

hours at about 64-68°F (18-20°C).

INGREDIENTS:

Biga

1'/2 tsp. (7 mL) active dry yeast

14 cups (417 mL) water (100-110°F [3843°C])

2N cups (687 mL) rye flour

13/,-2 cups (438-500 mL)all-purpose flour

1T (15 mL) salt

Pour warm water into mixing bowl and stir in

yeast. Let stand until the yeast is dissolved. Add

biga to yeast mixture, tearing biga into small

pieces. Mix for about 2 minutes. Add the rye

flour, 1½ cups (375 mL) of the all-purpose flour

and mix until well combined. Knead the dough

for 5 minutes adding the remaining flour as

needed until the dough is smooth and elastic. At

2½ minutes into the kneading time, add the salt.

Place dough in a greased bowl tuming to

grease all sides of the dough. Cover with

plastic wrap and let stand at room temperature

for 15-20 minutes.

Divide the dough into 5 equal parts and shape

into round loaves. Let stand, covered, for 15-20

minutes.

Dust surface of loaves with rye flour and place

on a baking sheet lined with nonstick parch-

ment paper. Make diagonal slashes about

1 in (2.5 cm) apart with razor blade or sharp

knife to form a diamond pattern on the top of

each loaf. Cover and let rise for 80-90 minutes

or proof in oven for 60 minutes.

Bake using the BREAD setting for about 30-35

minutes.

Makes 4 - 1 ib (455 g) loaves. Makes 5 - 10 oz (285 g) loaves. 35

_ __i_

.. read Recipes

INGREDIENTS:

1 cup (250 mL) water, (100-110°F [38-43°C])

2 packages active dry yeast

7_ - 73/,cups (1.87-1.94 L) all-purpose flour

(divided)

1'/2 cups (375 mL) milk

3'½ T (52.5 mL) butter

21/_T (37.5 mL) granulated sugar

1 T (15 mL) salt

EGG GLAZE:

1 egg

1 T (15 mL) milk

pinch salt

Pour warm water into mixing bowl and stir in

yeast. Let stand until the yeast is dissolved. Mix

for about 2 minutes. Add 6 cups (1.5 L) of flour,

milk, butter, sugar and mix until well combined.

Knead the dough for 5 minutes adding the

remaining flour as needed until the dough is

smooth and elastic. At 2½ minutes into the

kneading time, add the salt.

Cover the dough and allow to stand for 30

minutes.

Divide the dough into 9 equal pieces and form

into little loaves. Cover and let stand for 15

minutes.

Stretch into ropes about 16 in (40.6 cm) long

and place on a baking sheet lined with nonstick

parchment paper. Cover and let rise for 60-70

minutes or proof in oven for 30 minutes.

Mix together ingredients for glaze. Slash loaves

in zigzag pattem with razor blade or sharp knife

and brush with glaze.

Bake using the BREAD setting for about 20-25

minutes.

Makes 9 - 5 oz (150 mL) loaves.

BIGA:

4 cups (1 L) all-purpose flour

1cup (250 mL) water (100-110°F [38-43°C])

_/, tsp. (4 mL) active dry yeast

Preparation of the Biga:

Stir the yeast into warm water. Let stand until

the yeast is dissolved. Combine yeast mix-

ture and flour and mix on low speed about

1 minute. Knead on low speed for 5 minutes.

Place in a glass or plastic bowl and cover

with plastic wrap so that the plastic touches

the surface of the biga. Allow to rise for 12 to

14 hours at about 64-68°F (18-20°C).

INGREDIENTS:

Biga

4 cups (1 L) all-purpose flour

1cup (250 mL) +1T (15 mL) milk (100-1t0°F

[38-43°C])

9 T (135 mL) butter

2 tsp. (10 mL) granulated sugar

1 pkg. active dry yeast

1 T (15 mL) salt

2 eggs

8 oz. (240 mL) grated parmesan cheese

EGG GLAZE:

1 egg

1 T (15 mL) milk

pinch salt

Pour warm water into mixing bowl and stir in

yeast. Let stand until the yeast is dissolved.

Add biga to yeast mixture, tearing biga into

small pieces. Mix for about 2 minutes. Add

flour, butter, sugar, eggs and salt then mix until

well combined. Knead the dough for 5 minutes

adding the parmesan cheese a little at a time

until the dough is smooth and elastic

Place dough in a greased bowl tuming to

grease all sides of the dough. Cover with plas-

tic wrap and let stand at room temperature for

15-20 minutes. Grease 3 - 9V, x 5V, x 2_/, in

(23.5 x 13.5 x 6.9 cm) loaf pans.

Divide the dough into 9 equal pieces and form

into ropes about 12 in (30.4 cm) long. Braid 3

ropes together, sealing ends. Tuck ends under

slightly and place in pan. Continue with the other

loaves. Mix glaze and brush loaves with glaze.

Cover and let rise at room temperature for 60-70

minutes or proof in oven for 30 minutes.

Bake using the BREAD setting for about 30-35

minutes. Remove from pans and cool on wire

racks.

Makes 3 - 1 Ib (455 g) loaves.

/!i: read Recipes

BIGA:

4cups (I L) al!-purpose flour

1 cup (250 mL) water (100-110°F [38-43°C])

3/,tsp. (4 mL) active dry yeast

Preparation of the Biga:

Stir the yeast into warm water. Let stand until

the yeast is dissolved. Combine yeast mix-

ture and flour and mix on low speed about

1 minute. Knead on low speed for 5 minutes.

Place in a glass or plastic bowl and cover

with plastic wrap so that the plastic touches

the surface of the biga. Allow to rise for 12 to

14 hours at about 64-68°F (18-20°C).

INGREDIENTS:

5'_ - 5¾ cups (1.37-1.44 L) all-purpose flour

(divided)

¾cup (188 mL) milk (100-110°F [38-43°C])

'/2 cup (125 mL) granulated sugar

7 T (105 mL) butter

1 pkg. active dry yeast

1T (15 mL) salt

4eggs

1½ cups (375 mL) semi-sweet chocolate

chips

EGG GLAZE:

1 egg

1 T (15 mL) milk

pinch salt

Pour warm water into mixing bowl and stir in

yeast. Let stand until the yeast is dissolved.

Add biga to yeast mixture, tearing biga into

small pieces. Mix for about 2 minutes. Add 4_

cups (1.12 L) of flour, butter, sugar, eggs and

salt then mix until well combined. Knead the

dough for 5 minutes adding the remaining flour

as needed until the dough is smooth and elas-

tic. Knead in chocolate chips. Place dough in a

greased bowl turning to grease all sides of the

dough. Cover with plastic wrap and let stand at

room temperature for 50 minutes.

Divide the dough into 3 dozen balls about 2½ in

(6.3 cm) in diameter each. Place on baking

sheets lined with nonstick parchment paper.

Mix together ingredients for glaze. Brush rolls

with glaze. Cover and let rise for 70-80 minutes

or proof in oven for 50 minutes.

Bake using the BREAD setting for about 15-20

minutes. For best results, do not bake on more

than 2 racks at a time when using the BREAD

setting.

Makes 3 dozen rolls.

½ cup (125 mL) milk

3 T (45 mL) granulated sugar

2 tsp. (10 mL) salt

3 T (45 mL) butter

2 pkg. active dry yeast

1_ cup (375 mL) warm water (100-110°F

[38-43°C])

5-6 cups (1.25-1.5 L) all-purpose flour

(divided)

Combine milk, sugar, salt and butter in small

saucepan. Heat over low heat until butter

melts and sugar dissolves. Cool to luke-

warm.

Pour warm water into the mixing bowl. Stir

the yeast into the warm water. Let stand

until the yeast is dissolved. Add lukewarm

milk mixture and 4½ cups (1.12 L) flour. Mix

for about 2 minutes, until well combined.

Knead the dough for 5 minutes adding the

remaining flour as needed until the dough is

smooth and elastic.

Place dough in a greased bowl turning to

grease all sides of the dough. Cover and let

stand at room temperature for 60 minutes or

until doubled in size or proof in oven for

40-45 minutes.

Punch dough down and divide in half.

Shape into loaves and place in greased 8½

x 41/_x 2½ in (21.5 x 11.4 x 6.3 cm) loaf

pans. Cover and let stand at room

temperature for 40 minutes or until doubled

in size or proof in oven for 25-30 minutes.

Bake using the BREAD setting for 25-30

minutes. Remove from pans and cool on

wire racks.

Makes 2 - 1 Ib (455 g) loaves.

Dual Fuel Range

LENGTH OF KITCHENAID KITCHENAID

WARRANTY: WILL PAY FOR: WILL NOT PAY FOR:

ONE-YEAR FULL

WARRANTY

FROM DATE OF

PURCHASE.

SECOND-

THROUGH FIFTH-

YEAR LIMITED

WARRANTY

FROM DATE OF

PURCHASE.

SECOND-

THROUGH TENTH-

YEAR LIMITED

WARRANTY

FROM DATE OF

PURCHASE.

Replacement parts

and repair labor costs

to correct defects in

materials or workman-

ship. Service must be

provided by a

KitchenAid designated

servicing outlet.

Replacement parts for

any electric element or

gas burner to correct

defects in materials or

workmanship.

Replacement parts for

solid state electronic

control system to correct

defects in materials or

workmanship.

Replacement parts for

the porcelain oven

cavity/inner door if the

part rusts through due

to defects in materials

or workmanship.

A. Service calls to:

1. Correct the installation of the

range.

2. Instruct you how to use the

range.

3. Replace house fuses or correct

house wiring.

B. Repairs when range is used in other

than normal home use.

C. Damage resulting from accident,

alteration, misuse, abuse, fire, flood,

acts of God, improper installation, or

installation not in accordance with

local electrical codes.

D. Any labor costs during the limited

warranties.

E. Replacement parts or repair labor

costs for units operated outside the

United States and Canada.

F. Pickup and delivery. This product

is designed to be repaired in the

home.

G. Repairs to parts or systems resulting

from unauthorized modifications

made to the appliance.

H. In Canada, travel or transportation

expenses to customers who reside in

remote areas.

11/99

KITCHENAID AND KITCHENAID CANADA DO NOT ASSUME ANY RESPONSIBILITY

FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some states or provinces do not

allow the exclusion or limitation of incidental or consequential damages, so this exclusion or

limitation may not apply to you. This warranty gives specific legal rights and you may also

have other rights which vary from state to state or province to province.

Outside the 50 United States and Canada, this warranty does not apply. Contact your

local KitchenAid dealer to determine if another warranty applies.

If you need service, first see the "Requesting Assistance or Service" section of this book.

After checking "Requesting Assistance or Service," additional help can be found by calling

our Consumer Assistance Center telephone number, 1-800-422-1230, from anywhere in the

U.S. For service in Canada, call 1-800-807-6777.

4452761 ®Registered Trademark of KitchenAid, US A. 12/99

Kitchenaid KDRP407HSS0 User Manual DUAL FUEL FREESTANDING RANGE Manuals And Guides L0020214

KITCHENAID Range, Electric/Gas Manual L0020214 KITCHENAID Range, Electric/Gas Owner's Manual, KITCHENAID Range, Electric/Gas installation guides

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