Kitchenaid KDRP707RSS01 User Manual DUAL FUEL FREESTANDING RANGE Manuals And Guides L0605385

KITCHENAID Range, Electric/Gas Manual L0605385 KITCHENAID Range, Electric/Gas Owner's Manual, KITCHENAID Range, Electric/Gas installation guides

KDRP707 L0605385

User Manual: Kitchenaid KDRP707RSS01 KDRP707RSS01 KITCHENAID DUAL FUEL FREESTANDING RANGE - Manuals and Guides View the owners manual for your KITCHENAID DUAL FUEL FREESTANDING RANGE #KDRP707RSS01. Home:Kitchen Appliance Parts:Kitchenaid Parts:Kitchenaid DUAL FUEL FREESTANDING RANGE Manual

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CLASSIC COMMERCIAL

CONVECTION
For questions

about features,

STYLE DUAL FUEL

RANGES WITH STEAM-ASSIST

operation/performance,

parts, accessories

or service,

call: 1-100-411-1110

or visit our website

www.kilchenaid.com
In Canada,

call: 1-800-807-6777

or visit our website

at w_v.IilchenAid.ca

Table of Contents ............................................................................................................

IMPORTANT:
Before you use your new Steam-Assisted

Dual Fuel Range:

Before you use your range for the first time, please call the KitchenAid Customer eXperience Center at:
1-866-808-9184 (Monday - Friday, 8 a.m.-8 p.m. EST) for crucial information regarding steam-assisted cooking.

Models
9763071

KDRP707

KDRP767

TABLE OF CONTENTS
RANG E SAFETY .............................................................................
The Anti-Tip Bracket ....................................................................
PARTS AND FEATURES ................................................................
COOKTOP USE ..............................................................................
Cooktop Controls .........................................................................
Cooktop Surface ..........................................................................
Simmer Plate ................................................................................
Sealed Surface Burners ...............................................................
Cookware ...................................................................................
Home Canning ...........................................................................
ELECTRONIC OVEN CONTROL .................................................
First Use/Power Interruption ......................................................
Oven Selector Knob ...................................................................
Oven Set Knob ...........................................................................
Enter and Cancel ........................................................................
Clock ..........................................................................................
Water Usage for Steam Functions .............................................
Oven Timer .................................................................................

3
4
6
8
8
8
9
9
10
10
11
11
11
11
11
11
11
12

OMEN USE .....................................................................................
Positioning Racks and Bakeware ..............................................
Aluminum Foil .............................................................................
Bakeware ....................................................................................
Preheating ..................................................................................
Changing Oven Timer or Temperature ......................................
Meat Thermometer .....................................................................
Oven Vent ...................................................................................

12
12
13
13
13
13
13
13

TRADITIONAL COOKING ............................................................
Baking and Roasting ..................................................................
Broiling ........................................................................................
Proofing Bread ...........................................................................
CONVECTION COOKING ............................................................
Convection Baking .....................................................................
Convection Roasting ..................................................................
STEAM -ASSISTED COOKING .....................................................
Auto Steam .................................................................................
Select Steam ..............................................................................

14
14
14
15
16
16
17
18
18
20

Water Reservoir Drain Operation ...............................................
Keep Warm .................................................................................
COOKING CHARTS ......................................................................
Bread Baking Chart ....................................................................
Desserts Baking Chart ...............................................................
Fish and Shellfish Cooking Chart ...............................................
High Steam Cooking Chart ........................................................
Low Steam Cooking Chart .........................................................
Meats and Poultry Roasting Chart .............................................
RANGE CARE ...............................................................................
Self-Cleaning Cycle ....................................................................
Descaling ....................................................................................
General Cleaning ........................................................................
Oven Lights ................................................................................
Oven Door ..................................................................................

20
21
22
22
23
24
25
26
27
29
29
29
30
31
31

TROUBLESHOOTING ..................................................................
ASSISTANCE OR SERVICE .........................................................
In the U.S.A ................................................................................
In Canada ...................................................................................

32
34
34
34

WAR RANTY ..................................................................................

RANGE SAFETY
Your safety and the safety of others are 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 potential hazards that can kill or hurt you and others.
All safety messages will follow the safety alert symbol and either the word "DANGER" or "WARNING."
These words mean:
You can be killed or seriously injured if you don't immediately
follow instructions.
You can be killed or seriously injured if you don't follow
instructions.
All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you what can
happen if the instructions are not followed.

may result causing
property
WARNING:
If the information

damage,
personal
injury
or death,
in this manual
is not
followed
exactly,

- Do not store or use gasoline or other flammable
or any other appliance.

a fire or explosion

vapors and liquids in the vicinity of this

- 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
the gas supplier.

must be performed

by a qualified

installer,

service

agency or

I
I

In the State of Massachusetts,

the following installation instructions apply:

• Installations and repairs must be performed by a qualified or licensed contractor, plumber, or gasfitter qualified or
licensed by the State of Massachusetts.
• If using a ball valve, it shall be a T-handle type.
• A flexible gas connector, when used, must not exceed 3 feet.

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,
monoxide, toluene, and soot.

carbon

/!i
The range will not tip during normal use. However, the range can tip if you apply too much force or weight to the open door without
having the anti-tip bracket fastened down properly.

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
Rear Brace

can result in death or serious burns to children and adults.

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

Anti-Tip Bracket

back, so anti-tip bracket is over rear brace of range.

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 REDUCE THE 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 ANTI-TIP BRACKET
SECURELY ATTACHED TO FLOOR, AND SLIDE RANGE
BACK SO REAR RANGE FOOT IS UNDER ANTI-TIP
BRACKET.
,, CAUTION:
Do not store items of interest to children in
cabinets above a range or on the backguard of a range children climbing on the range to reach items could be
seriously injured.
[] Proper Installation - Be sure the range is properly installed
and grounded by a qualified technician.
[] Never Use the Range for Warming or Heating the Room.
[] Do Not Leave Children Alone - Children should not be left
alone or unattended in area where the range is in use.
They should never be allowed to sit or stand on any part of
the range.
[] Wear Proper Apparel - Loose-fitting or hanging garments
should never be worn while using the range.
[] User Servicing - Do not repair or replace any part of the
range unless specifically recommended in the manual. All
other servicing should be referred to a qualified technician.
[] Storage in or on the Range - Flammable materials should
not be stored in an oven or near surface units.
[] Do Not Use Water on Grease Fires - Smother fire or flame
or use dry chemical or foam-type extinguisher.
[] Use Only Dry Potholders - Moist or damp potholders on hot
surfaces may result in burns from steam. Do not let
potholder touch hot heating elements. Do not use a towel or
other bulky cloth.
n DO NOT TOUCH SURFACE UNITS OR AREAS NEAR
UNITS - Surface units may be hot even though they are
dark in color. Areas near surface units may become hot
enough to cause burns. During and after use, do not touch,
or let clothing or other flammable materials contact surface
units or areas near units until they have had sufficient time
to cool. Among those areas are the cooktop and surfaces
facing the cooktop.
[] Never Leave Surface Units Unattended at High Heat
Settings - Boilover causes smoking and greasy spillovers
that may ignite.
[] Protective Liners - Do not use aluminum foil to line oven
bottom.
[] Glazed Cooking Utensils - Only certain types of glass,
glass/ceramic, ceramic, earthenware, or other glazed
utensils are suitable for range-top service without breaking
due to the sudden change in temperature.
[] Utensil Handles Should Be Turned Inward and Not Extend
Over Adjacent Surface Units - To reduce the risk of burns,
ignition of flammable materials, and spillage due to
unintentional contact with the utensil, the handle of a utensil
should be positioned so that it is turned inward, and does
not extend over adjacent surface units.

[] Clean Cooktop With Caution - If a wet sponge or cloth is
used to wipe spills on a hot cooking area, be careful to
avoid steam burn. Some cleaners can produce noxious
fumes if applied to a hot surface.
[] Use Care When Opening Door - Let hot air or steam
escape before removing or replacing food.
[] Do Not Heat Unopened Food Containers - Build-up of
pressure may cause container to burst and result in injury.
[] Keep Oven Vent Ducts Unobstructed.
[] Placement of Oven Racks - Always place oven racks in
desired location while oven is cool. If rack must be moved
while oven is hot, do not let potholder contact hot heating
element in oven.
[] DO NOT TOUCH HEATING ELEMENTS OR INTERIOR
SURFACES OF OVEN - Heating elements may be hot
even though they are dark in color. Interior surfaces of an
oven become hot enough to cause burns. During and after
use, do not touch, or let clothing or other flammable
materials contact heating elements or interior surfaces of
oven until they have had sufficient time to cool. Other
surfaces of the appliance may become hot enough to cause
burns - among these surfaces are oven vent openings and
surfaces near these openings, oven doors, and windows of
oven doors.
[] Proper Installation - The range, when installed, must be
electrically grounded in accordance with local codes or, in
the absence of local codes, with the National Electrical
Code, ANSl/NFPA 70. Be sure the range is properly
installed and grounded by a qualified technician.
[] Disconnect the electrical supply before servicing the
appliance.
[] Injuries may result from the misuse of appliance doors or
drawers such as stepping, leaning, or sitting on the doors or
drawers.
[] Maintenance - Keep range area clear and free from
combustible materials, gasoline, and other flammable
vapors and liquids.
[] Top burner flame size should be adjusted so it does not
extend beyond the edge of the cooking utensil.
For self-cleaning

ranges -

[] 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.
[] Do Not Use Oven Cleaners - No commercial oven cleaner
or oven liner protective coating of any kind should be used
in or around any part of the oven.
[] Clean Only Parts Listed in Manual.
[] Before Self-Cleaning the Oven - Remove broiler pan and
other utensils. Wipe off all excessive spillage before
initiating the cleaning cycle.
For units with ventilating hood [] Clean Ventilating Hoods Frequently - Grease should not be
allowed to accumulate on hood or filter.
[] When flaming foods under the hood, turn the fan on.

SAVE THESE INSTRUCTIONS

PARTS AND FEATURES
This manual
appearances

covers several different
of the features shown

models. The range you have purchased
may have some
here may not match those of your model.

or all of the items listed.

The locations

Control Panels
36" (91.4 cm) Model

F GH

Oven

Cooktop

A. Surface burner Iocator

E. Drain button

B. Left rear control knob (15,000 BTU)
C. Left front control knob (6,000 BTU)
D. Rear center control knob (15,000 BTU)

F. Oven selector knob (selects oven
functions)
G. Enter button

K. Front center control knob (15,000 BTU)
L. Right rear control knob (15,000 BTU)
M. Right front control knob (6,000 BTU))

H. Oven light switch
I. Cancel button
J. Oven set knob (selects steam options,
time and temperature)

30" (76.2 cm) Model

°wn L_m

Cooktop

Oven

Cooktop

A. Surface burner Iocator

D. Drain button

B. Left rear control knob (15,000 BTU)
C. Left front control knob (15,000 BTU)

E. Oven selector knob (selects oven
functions)
E Enter button

J. Right rear control knob (15,000 BTU)
K. Right front control knob (15,000 BTU)

G. Oven light switch
H. Cancel button
I. Oven set knob (selects steam options,
time and temperature)

and

Range
A. Surface burner
B. Surface burner grate
C. Water fill inlet

I
J

A
B

I//
I

D. Control panel
E. Drain button
E Drain outlet
G. Gas regulator (rear of unit)
H. Door gasket
L Stainless steel backguard (island
trim net shown)
J. 2-pin connector (not shown; rear of
unit - not for consumer use - for
factory test only)
K. Filler or center grate
L. Electronic oven control display
M. Self-cleaning latch
N. Oven rack
O. Model and serial number plate
(located on side trim)

N
0

Oven Interior

BC
A. Broil element
B. Oven cavity sensor
C. Steam orifice
D. Convection fan and ring element
(not visible)
E, Bake element (not visible)

/
J

COOKTOP

USE

To Set:
1. Push in and turn knob counterclockwise

to LITE.

All surface burners will click, Only the burner with the control
knob turned to LITE will produce a flame.
2.

Fire Hazard
Do not let the burner flame extend beyond the edge of
the pan.

Turn knob anywhere between HI and LO. Use the following
chart as a guide when setting heat levels,

SETTING

RECOMMENDED

LITE

•

Light the burner.

•

Start food cooking.

•

Bring liquid to a boil,

MED to HI

•

Hold a rapid boil.

Medium

•

Quickly brown or sear food.

•

Fry or saute foods,

•

Hold a slow boil,

Turn off all controls when not cooking.
Failure to follow these instructions
or fire.

can result in death

to High

USE

IMPORTANT: Your cooktop is factory-set for use with Natural
gas. If you wish to use LP gas, an LP Gas Conversion Kit is
included with your new range, See the instructions included with
the LP Gas conversion kit for details on making this conversion.

MED
Medium
MED to LO

•

Cook soups, sauces and gravies.

Electric igniters automatically light the surface burners when
control knobs are turned to LITE.

Medium

•

Stew or steam foods.

The large burners (15,000 BTU [British Thermal Units]) provide
the highest heat setting, and are ideal for cooking large quantities
of food or liquid, using large pots and pans. For simmering, use
the Simmer Plate provided with the range,

LO
(with Simmer Plate)

•
•

Keep food warm.
Simmer,

The small burners (6,000 BTU) allow more accurate simmer
control at the lowest setting, and are ideal for cooking smaller
quantities of food, using smaller pots and pans.
Before setting a control knob, place filled cookware on the grate.
Do not operate a burner using empty cookware or without any
cookware on the grate.
NOTE: Visually check that the burner has lit. If the burner does
not ignite, listen for the clicking sound. If you do not hear the
igniter click, turn off the burner. Check for a tripped circuit
breaker or blown fuse.
Check that the control knob is pressed completely down on the
valve shaft. If the spark igniter still does not operate, call a trained
repair specialist.
Proper grounding and polarity are necessary for correct operation
of the electric ignition system. If the wall receptacle or junction
box does not provide correct polarity, the igniter will become
grounded and occasionally click, even after the burner has
ignited, Contact a trained repair specialist to check the wall
receptacle or junction box to see whether it is wired with the
correct polarity.

to Low

REMEMBER: When range is in use or (on some models)
during the Self-Cleaning cycle, the entire cooktop area may
become hot.

Power Failure
In case of prolonged power failure, the surface burners can be lit
manually. Hold a lit match near a burner and turn knob
counterclockwise to HI. After burner lights, turn knob to setting.

Wiping off the cooktop, grates and caps before and after each
use will help keep it free from stains.
Food spills containing acids, such as vinegar and tomato, should
be cleaned as soon as the entire appliance is cool. These spills
may affect the finish.
For more information, see the "Sealed Surface Burners" and
"General Cleaning" sections.

Gas tube opening: Gas must flow freely throughout the gas tube
opening for the burner to light properly. Keep this area free of soil
and do not allow spills, food, cleaning agents or any other
material to enter the gas tube opening. Protect it from spillovers
by always using a burner cap.

• TheSimmer
Plateismadeofaluminum
withanonstick
coating
toevenly
spread
theheatoverthebottomof
cookware.
• Channels
onthebottomoftheSimmer
Platehavebeen
designed
soitfitsproperly
andsecurely
overthegrate.See
aboveillustration.
• TheSimmer
Platemaybeusedonlargeandsmallsurface
burners.
UsetheSimmer
Platewithburner
settings
inthemedium
to
lowrangeonthecooktop
whenlowertemperatures
are
needed
forsimmering,
orformaintaining
foodata low
temperature
overanextended
periodoftime.
See"Assistance
orService"
section
toorderextraSimmer
Plates.

A. 1-1V2" (25-38 mm)
B. Burner ports

Burner ports: Check burner flames occasionally for proper size
and shape as shown above. A good flame is blue in color, not
yellow. Keep this area free of soil and do not allow spills, food,
cleaning agents or any other material to enter the burner ports.
To Clean:
IMPORTANT: Before cleaning, make sure all controls are off and
the oven and cooktop are cool. Do not use oven cleaners, bleach
or rust removers.
1.

Remove the burner cap from the burner base and clean
according to "General Cleaning" section.

Clean the gas tube opening with a damp cloth.

Clean clogged burner ports with a straight pin as shown. Do
not enlarge or distort the port. Do not use a wooden
toothpick. If the burner needs to be adjusted, contact a
trained repair specialist.

Replace the burner cap, making sure the alignment pins are
properly aligned with the burner cap.

iMPORTANT:
Donotobstruct
theflowofcombustion
and
ventilation
airaround
theburner
grateedges.

A ..............

A. Burner cap
B. Burner base
C. Alignment pins
D. Igniter
E. Gas tube opening

Burner cap: Always keep the burner cap in place when using a
surface burner. A clean burner cap will help avoid poor ignition
and uneven flames. Always clean the burner cap after a spillover
and routinely remove and clean the caps according to the
"General Cleaning" section.

A. Incorrect
B. Correct

Turn on the burner. If the burner does not light, check cap
alignment. If the burner still does not light, do not service the
sealed burner yourself. Contact a trained repair specialist.

IMPORTANT:
Donotleaveemptycookware
ona hotsurface
cooking
area,element
orsurface
burner.
Idealcookware
shouldhaveaflatbottom,
straight
sides,anda
well-fitting
lidandthematerial
shouldbeofmedium-to-heavy
thickness.
Rough
finishes
mayscratch
thecooktop.
Aluminum
andcopper
maybeusedasacoreorbaseincookware.
However,
whenused
asabasetheycanleavepermanent
marksonthecooktop
or
grates.
Cookware
material
isafactorinhowquicklyandevenly
heatis
transferred,
whichaffects
cooking
results.
Anonstick
finishhas
thesamecharacteristics
asitsbasematerial.
Forexample,
aluminum
cookware
witha nonstick
finishwilltakeonthe
properties
ofaluminum.
Usethefollowing
chartasaguideforcookware
material
characteristics.
COOKWARE CHARACTERISTICS
Aluminum

• Heatsquicklyandevenly.
• Suitable
foralltypesofcooking.
• Medium
orheavy
thickness
isbestfor
mostcooking
tasks.

Castiron

•
•
•
•
•
•

Heatsslowlyandevenly.
Goodforbrowning
andfrying.
Maintains
heatforslowcooking.
Followmanufacturer's
instructions.
Heatsslowly,
butunevenly.
Idealresults
onlowtomedium
heat
settings.

•
•
•
•

Heatsveryquicklyandevenly.
Followmanufacturer's
instructions.
Useonlowheatsettings.
Seestainless
steelorcastiron.

Ceramic
or
Ceramic
glass

Copper
Earthenware
Porcelain
enamel-onsteelorcast
iron
Stainless
steel

• Heatsquickly,
butunevenly.
• Acoreorbaseofaluminum
orcopper
onstainless
steelprovides
even
heating.

When
canning
forlongperiods,
alternate
theuseofsurface
burners
between
batches.
Thisallowstimeforthemostrecently
usedareas
tocool.
• Center
thecanner
onthegrate.
• Donotplacecanner
on2 surface
burners
atthesametime.
Formoreinformation,
contact
yourlocalagricultural
department.
Companies
thatmanufacture
homecanning
products
canalso
offerassistance.

ELEC£RONIC

OVEN CONTROL

A
AUTO ,
STEAM

WATER

SELECT

SELECTOR

CANCEL

SET

A. Display
B. Oven selectorknob
C. Ovensetknob

When power is first supplied to the range or if power is
interrupted, all indicator lights in the display will appear on for
2 seconds. Then, a buzzer will beep one time and "PF" will
appear in the display window.
Anytime "PF" appears, a power failure has occurred. Turn the
SELECTOR control knob to the RESET position, press the
ENTER button, and follow the clock setting instructions in the
"Clock" section.

The ENTER button begins any oven function.
The CANCEL button stops any oven function except for the
Clock/Time of Day. After canceling an operation, "STOP" will be
displayed and "Oven On" indicator light will turn off to show the
function was canceled. To exit from the stop mode, turn the
selector knob to RESET.
Once the oven is turned on, a cooling fan will begin to operate
and continue operating until after the oven has been turned off.
This is normal.

Ove Seledo
All cooking functions are set with the SELECTOR knob. Once a
cycle is complete, turn the SELECTOR knob until RESET appears
in the display to select a new function or to turn off the oven.

This is a 12-hour clock and does not show a.m. or p.m.

Cooking functions are:

To Set:

Bake, Broil, Convect Bake, Convect Roast, Proof, Auto Steam
and Select Steam.

1.
2.

Turn the SELECTOR knob to the RESET position.
Press and hold the ENTER button until the CLOCK indicator
light begins to blink. Release the ENTER button.

Turn the SET knob to set the time of day.

Press the ENTER button to accept time on display.

All Auto and Select Steam options, along with all temperature
and time adjustments, are set with the SET knob. All temperature
adjustments are displayed in 5°F (2.8°C) increments.

To Change:
display.

Repeat steps 2-4 to change time of day on the

Auto Steam settings
Meats, Poultry, Fish, Bread and Desserts
Auto Steam settings display temperature and time settings to
guide the cooking process. These may be changed according to
recipe directions.

Select Steam settings
High Steam, Low Steam and Keep Warm

Water Level
When you are using the steam functions, the water level indicator
lights will show in the display, indicating the level of the water in
the reservoir.
NOTE: The range must be set to one of the steam functions in
order to fill the system with water.

It is recommended that distilled water be used. The water
reservoir holds 8 cups (ZOO0 mL) of water. For more information,
see the "Steam-Assisted Cooking" section.
If you will be on vacation or not using your range for an extended
period of time, you should drain the water from the reservoir. See
the "Water Reservoir Drain Operation" section.
Descale
Calcium deposits or scale from water may build up in the steam
generator over time. The descale indicator light will come on
when it is necessary to descale. Descale the steam generator
following the instructions provided in the "Descaling" section of
"Range Care".

The Oven Timer can be set in hours and minutes and counts
down the set time.
•

The Oven Timer will not turn off the oven, except during the
self-clean cycle.

•

The Oven Timer is not an independent
used with cooking functions.

timer, it can only be

When the set time ends, "0:00" will appear on the display and a
tone will sound 4 times. Four reminder tones will sound every
minute and the time will count up in 1-minute increments to let you
know how much time has elapsed since the set time ended. The
time will continue to count up until you reset or turn off the oven.

OVEN USE
Traditional

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.
Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off. Exposure to the fumes may result in death to
certain birds. Always move birds to another closed and wellventilated room.

IMPORTANT: Do not place food or bakeware directly on the oven
door or bottom. Permanent damage will occur to the porcelain
finish.
RACKS
NOTES:
•

Position racks before turning on the oven.

•

Do not position racks with bakeware on them.

•

Make sure racks are level.

To move a rack, pull it out to the stop position, raise the front edge,
then lift out. Use the following illustration and charts as a guide.

Cooking

FOOD

RACK POSITION

Frozen pies, large roasts, turkeys,
angel food cakes

1 or 2

Bundt cakes, most quick breads,
yeast breads, casseroles, meats

Cookies, biscuits, muffins, cakes,
nonfrozen pies

2 or 3

Convection

Cooking

FUNCTION

NUMBER OF
RACKS USED

RACK
POSITION(S)

Convection baking or
roasting

1,2 or 3

Convection baking

2 and 4

Convection baking

1,3 and 5

NUMBER OF
RACKS USED

RACK
POSITION(S)

1,2 or 3

Steam-Assisted

Cooking

FUNCTION

Steam-assisted
roasting

baking or

Baking stone
BAKEWARE

To cook food evenly, hot air must be able to circulate. Allow
2" (5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.

NUMBER
OF PAN(S)

POSITION ON RACK

Center of rack.

Side by side or slightly staggered.

3 or 4

Staggered when using more than one rack.
Make sure that no bakeware piece is directly
over another.

IMPORTANT: Do not line the oven bottom with any type of foil,
liners or cookware because permanent damage will occur to the
oven bottom finish.
•

Do not cover food with aluminum foil when convection
steam-assisted cooking.

•

Do not cover entire rack with foil because air must be able to
move freely for best cooking results.

•

To catch spills, place foil on rack below dish. Make sure foil is
at least 1/2" (1.3 cm) larger than the dish and that it is turned
up at the edges.

The bakeware material affects cooking results. Follow
manufacturer's recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
BAKEWARE/
RESULTS

RECOMMENDATIONS

Light colored
aluminum

•

•
•

Use temperature and time
recommended in recipe.

Light golden
crusts

The time the oven takes to preheat will vary according to the set
temperature. It will also vary according to the existing oven cavity
temperature, which is measured by the oven cavity sensor. It is
normal for the temperature showing on the display and the actual
oven temperature to differ.
After a temperature is set and ENTER is pressed, the oven begins
to preheat. The display will alternate between "PrE" and actual
temperature as the oven preheats. When the set temperature is
reached, a tone will sound. If the oven timer has been set, the
oven time will begin to countdown.
Limit opening the oven door while the oven is preheating as this
will prolong the preheating cycle.

Time and temperature can be changed during the cooking cycles.
To change time and/or temperature:
1. Press the ENTER button. The set temperature is displayed
with the "F" flashing in the display. Turn the Set Knob to the
desired temperature.
2.

Press the ENTER button again. The set time is displayed with
the Cook Time indicator light flashing. Turn the Set Knob to
the desired time.

Press the ENTER button again, and the changes will take
effect.

Even browning

NOTE: Changing the temperature and/or time setting is a 3-step
process. Each time the Enter button is pressed, the control
advances to the next step. It is not necessary to change both the
temperature and time settings. To skip a step, press the Enter
button to advance to the next step.

Dark aluminum and
other bakeware with
dark, dull and/or
nonstick finish

•

May need to reduce baking
temperatures 25°F (15°C).

•

Use suggested baking time.

•

For pies, breads and casseroles,
use temperature recommended in
recipe.

•

Place rack in center of oven.

Insulated cookie
sheets or baking
pans
•
Little or no
bottom browning

•

Place in the bottom third of oven.

Use a meat thermometer to determine doneness of meat, poultry
and fish. The internal temperature, not appearance, should be
used to determine doneness. A meat thermometer is not
supplied with this appliance.

•

May need to increase baking time.

•

Insert the thermometer into the center of the thickest portion
of the meat or inner thigh or breast of poultry. The tip of the
thermometer should not touch fat, bone or gristle.

•

Stainless

•

After reading the thermometer once, push it into the meat
1/2"(1.3 cm) more and read again. If the temperature drops,
cook the meat or poultry longer.

•

Check all meat, poultry and fish in 2 or 3 different places.

Brown, crisp
crusts

steel

•

Light, golden
crusts

•

Uneven browning

Stoneware/Baking
stone
•

•

Follow manufacturer's
instructions.

•

May need to reduce baking
temperatures 25°F (15°C).

Crisp crusts

Ovenproof
glassware, ceramic
glass or ceramic
•

May need to increase baking time.

Brown, crisp
crusts
A
A. Oven vent
The oven vent should not be blocked or covered since it allows
the release of hot air and moisture from the oven. Blocking or
covering the vent will cause poor air circulation, affecting cooking
and cleaning results. Do not set plastics, paper or other items
that could melt or burn near the oven vent.

TRADITIONAL COOKING
The BAKE function is ideal for baking, roasting or heating
casseroles.

Broiling uses direct radiant heat to cook food.

During baking or roasting, the bake and broil elements will cycle
on and off in intervals to maintain oven temperature.

A. Broil element (example only)

A. Broil element (example only)
B. Brake element (example only)

If the oven door is opened during baking or roasting, the broil and
bake elements will turn off immediately. They will come back on
once the door is closed.

Changing the broil setting allows more precise control when
cooking. Thicker cuts and unevenly shaped pieces of meat, fish
and poultry may cook better at lower broiling temperatures. See
the following Broil Settings chart.
•

Use only the broiler pan and grid provided with the range. It is
designed to drain juices and help avoid spatter and smoke.

•

For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.

To Use Bake or Roast:

•

When roasting, it is not necessary to wait for the oven to preheat
before putting food in, unless recommended in the recipe.

Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.

•

Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.

•

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.

Before baking and roasting, position racks according to the
"Positioning Racks and Bakeware" section.

Turn the SELECTOR knob to BAKE. The display will read
350°F (175°O).

Turn the SET knob to desired temperature. See the
"Changing Oven Timer or Temperature" section.
The bake range can be set between 175°F and 500°F (80°C
and 260°C).

Press the ENTER button. "0:00" will appear in the display,
and the Oven Timer indicator light will flash.
NOTE: If you wish to bypass setting a cook time, skip to
Step 5.

Turn the SET knob to the desired cook time. The time will
change in 1-minute increments.
Press the ENTER button. The cooking time will be accepted,
"PrE" will appear in the display, and the oven will begin to
preheat. If the Oven Timer was set, it will not begin counting
down until preheating is complete.
The display will alternate between "PrE" and actual
temperature as the oven preheats.

When the set oven temperature is reached a tone will sound
and the selected time will appear on the display.
The oven timer will begin to count down from the set time and
the display will alternate the set temperature and the
remaining time.
If a baking time was not selected, the display will show only
the oven temperature.

When the cooking time ends, "0:00" will appear on the
display and 4 tones will sound.
The oven will remain on. Four reminder tones will sound every
minute and the time will count up in 1-minute increments. The
display will alternate between "0:00" and the count up time
until you reset or turn off the oven.

Press CANCEL and turn the SELECTOR knob to the RESET
position when finished cooking.

Before broiling, position rack according to the Broiling Settings
chart. It is not necessary to preheat the oven before putting food
in unless recommended in the recipe. Position food on grid in the
broiler pan, then place it in the center of the oven rack.
To Use Broil:
1. Close the door.
2.

Turn the SELECTOR knob to BROIL. "HI" will appear on the
display.

Turn the SET knob to the desired broil setting. There are
5 broil settings, refer to the Broil Settings chart.

Press the ENTER button. "0:00" will appear in the display and
the Oven Timer indicator light will flash.
NOTE: If you wish to bypass setting a broil time, skip to
Step 6.

Turn the SET knob to the desired broil time. The time will
change in 1-minute increments. See the "Changing Oven
Timer or Temperature" section.

Press the ENTER button, the broil time will be accepted.

The oven timer will begin to count down from the set time and
the display will alternate between the broil level and the
remaining time.
If a broiling time was not selected, the display will show only
the broil level.

When the broiling time ends, "0:00" will appear on the display
and 4 tones will sound.

The oven will remain on. Four reminder tones will sound every
minute, and the time will count up in 1-minute increments.
The display will alternate between "0:00" and the count up
time until you reset or turn off the oven.

Proofing bread prepares the dough for baking by activating the
yeast. Follow your recipe recommendation.

Press CANCEL and turn the SELECTOR knob to the RESET
position when finished cooking.

Before first proofing, place the dough in a lightly greased bowl
and cover loosely with wax paper, coated with shortening. Place
on rack guide 2. See "Positioning Racks and Bakeware" for
diagram. Close the door.

BROIL SETTINGS
Use the following chart when setting broiling levels and broiling
temperatures.
BROIL LEVEL

BROIL
PERCENTAGE

BROIL
TEMPERATURE

100

500°F

Br4

450°F

Br3

400°F

Br2

350°F

300°F

BROILING

BROIL
LEVEL

TOTAL
TIME
(rain.)

Steak
1" (2.5 cm) thick
medium rare
medium
well-done

4
4
4

HI
HI
HI

21-23
23-25
27-29

Ground meat patties*
3/4"(2 cm) thick
well-done

20-22

Pork chops
1" (2.5 cm) thick

30-33

Lamb chops
1" (2.5 cm) thick

22-26

Chicken
bone-in pieces
boneless breasts

3
4

HI
HI

34-40
22-32

12-15

24-27

Fish
Fillets
1/4-1/2"(0.6-1.3 cm) thick
Steaks
3/4-1" (2-2.5 cm) thick

Turn the SELECTOR knob to PROOE The display will show
100°F (38°C) and the "F" will flash on and off.

Press the ENTER button. "0:00" will appear on the display
and the Oven Timer indicator light will flash.

Turn the SET knob to the desired proofing time. The time will
change in 1-minute increments.

Press the ENTER button, the proofing time will be accepted,
"PrE" will appear in the display, and the oven will begin to
preheat. If the oven timer was set, it will not begin counting
down until preheating is complete.
The display will alternate between "PrE" and actual
temperature as the oven preheats.

For best results, place food 3" (7 cm) or more from the broil
burner. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to the top (5). For diagram, see the
"Positioning Racks and Bakeware" section.
RACK
POSITION

NOTE: If you wish to bypass setting a cook time, skip to
Step 4.

CHART

FOOD

To Proof:

When the oven temperature is reached a tone will sound and
the selected time will appear on the display.

The oven timer will begin to count down from the set time.
The display will alternate between the set temperature and
the remaining time.

Let the dough rise until nearly doubled in size, checking
item(s) after 20-25 minutes. Proofing time may vary
depending on dough type and quantity.

When the proofing time ends, "0:00" will appear on the
display and 4 tones will sound.
The oven will remain on. Four reminder tones will sound every
minute and the time will count up in 1-minute increments. The
display will alternate between "0:00" and the count-up time
until you reset or turn off the oven.

Press CANCEL and turn the SELECTOR knob to the RESET
position when finished. Before second proofing, shape the
dough, place it in baking pan(s). Repeat steps 1-4 above.

*Place up to 9 patties, equally spaced, on broiler grid.

CONVECTION
During convection cooking, the fan provides increased hot air
circulation continuously and more consistently throughout the
oven. The movement of heated air around the food helps to
speed up cooking by penetrating the cooler outer surfaces. Food
cooks more evenly, browning and crisping outer surfaces while
sealing moisture inside.
Many foods can be cooked by lowering cooking temperatures
25°F (10°C) and/or cooking time can be shortened by as much as
30 percent. By using multiple racks, more food can be cooked at
the same time.
•
•
•

COOKING
If the oven door is opened during convection baking or
preheating, the ring element and fan will turn off immediately.
Once the door is closed, they will come back on.
•

To Use Convection

Turn the SELECTOR knob to CONVECT BAKE. The display
will read 325°F (165°C).

Turn the SET knob to desired temperature. See the
"Changing Oven Timer or Temperature" section.
The convection bake range can be set between 170°F and
500°F (75°C and 260°C).

Keep heat loss to a minimum by only opening the oven door
when necessary.

Press the ENTER button. "0:00" will appear in the display,
and the Oven Timer indicator light will flash.

Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
Test baked goods for doneness a few minutes before the
minimum cooking time with an alternative method such as
using a toothpick.

•

Use a meat thermometer to determine the doneness of meats
and poultry. Check the temperature of pork and poultry in 2 or
3 different places.

•

Before convection baking or roasting, position the rack(s)
according to the "Positioning Racks and Bakeware" section.

Bake:

It is important not to cover foods so that surface areas remain
exposed to the circulating air, allowing browning and crisping.

•

For optimal cooking results, do not cover food with aluminum
foil.

NOTE: If you wish to bypass setting a cook time, skip to
Step 5.
4.

Turn the SET knob to the desired cook time. The time will
change in 1-minute increments.

Press the ENTER button. The cooking time will be accepted
and the oven will begin to preheat. The display will alternate
between "PrE" and the actual oven temperature.

When the set oven temperature is reached, a tone will sound,
"PrE" will disappear and the display will alternate between
the set temperature and he remaining time.
If a baking time was not selected, the display will only show
the oven temperature.

In the Convect Bake function, the ring element operates, along
with the fan, to provide an indirect source of heat in the oven
cavity. Use Convect Bake for single or multiple rack baking and
cooking foods such as cookies, cakes, biscuits and casseroles.
•

•

When using more than one rack, position bakeware/
cookware on the racks to allow movement of the fan
circulated air around the food. See the "Positioning Racks
and Bakeware" section.

Place item(s) to be cooked into the oven and close the door.
The clock will begin to count down from the set time, and the
display will alternate between the set temperature and the
remaining time. If a baking time was not selected, only the
bake setting will be displayed.
8.

The oven will remain on. Four reminder tones will sound every
minute, and the time will count up in 1-minute increments.
The display will alternate between "0:00" and the count-up
time until you reset or turn off the oven.

If the oven is full, extra cooking time may be needed.

During Convect Bake preheating, the fan, and the bake and broil
elements heat the oven cavity. When preheating is finished, the
ring element cycles to maintain the oven temperature while the
fan continues to constantly circulate the heated air.

When the cook time ends, "0:00" will appear in the display
and a tone will sound 4 times.

Press CANCEL and turn the SELECTOR knob to the RESET
position when finished cooking.

Reference the "Cooking Charts" section when convection
fish, seafood and breads.
A

A, Convection

element and fan (example only)

baking

In the Convect Roast function, the bake and broil elements
operate, along with the fan, to provide heat in the oven cavity.
Use Convect Roast when cooking food on a single rack, such as
chicken, turkey, tender roasts and vegetables. It may also be
used when baking bread, pies, tube and loaf cakes on a single
rack.

To Use Convection

Roast:

Turn the SELECTOR knob to CONVECT ROAST. The display
will read 300°F (150°C).

Turn the SET knob to desired temperature. See the
"Changing Oven Timer or Temperature" section.
The convection roast range can be set between 170°F and
500°F (75°C and 260°C).

During Convect Roast preheating, the fan and the bake and broil
elements heat the oven cavity. When preheating is finished, the
same elements cycle to maintain the oven temperature while the
fan continues to constantly circulate the heated air.

Press the ENTER button. "0:00" will appear in the display,
and the Oven Timer indicator light will flash.
NOTE: If you wish to bypass setting a cook time, skip to
Step 5.

A
B

Turn the SET knob to the desired roasting time. The time will
change in 1-minute increments.

Press the ENTER button. The roasting time will be accepted
and the oven will begin to preheat. The display will alternate
between "PrE" and the actual oven temperature.

When the set oven temperature is reached, a tone will sound,
"PrE" will disappear and the display will alternate between
the set temperature and roasting time.

A. Broil element (example only)
B. Convection fan (example only)
C. Bake element (example only)

If a roasting time was not selected, the display will only show
the oven temperature.

If the oven door is opened during convection roasting or
preheating, the bake element, broil element and the fan will turn
off immediately. Once the door is closed, they will come back on.
•

Place item(s) to be cooked into the oven and close the door.
The oven timer will begin to count down from the set time,
and the display will alternate between the set temperature
and the remaining time.

For optimal cooking results, do not cover food or use cooking
bags.

When the roasting time ends, "0:00" will appear in the display
and 4 tones will sound.

When roasting poultry and meat, use the roasting rack on the
top of the broiler pan and grid. It is not necessary to wait for
the oven to preheat, unless recommended in the recipe.

.....................
A
9.

Press CANCEL and turn the SELECTOR knob to the RESET
position when finished cooking.

Reference the "Cooking Charts" section when convection
roasting meats and poultry.
I

)
A. Roasting rack
B. Broiler grid
C. Broiler pan

STEAM-ASSISTED COOKING
Steam-assisted cooking builds on the benefits of convection
cooking by helping to retain moisture, texture and flavor in food.
Steam or moisture is automatically added during the cooking
cycles. There are 2 categories of steam-assisted cooking; Auto
Steam and Select Steam.
•

Steam eliminates the need for the use of parchment paper
wraps, water baths and spritzing during the cooking process.

•

When cooking with steam, place meat, poultry, fish and
desserts into a cool oven. If the oven is hot from previous
cooking, allow the oven to cool down before steam cooking.

Auto Steam Settings
Meats
The Meats setting gives best results with tender cuts of meat that
would typically be dry roasted.
The Meats setting has 2 phases. During the first phase, the oven
temperature will automatically rise above the set temperature for
optimal browning conditions.
•

Most of the browning will occur during this phase; this is
normal.

•

Optimum levels of moisture are introduced at the appropriate
time during the cooking cycles.

•

Specially developed cycles enhance browning on meats,
poultry and bread.

•

When baking bread, preheating is required.

•

For best results, the use of distilled water is recommended.

NOTE: Restarting the cycle will overcook and/or overbrown food.
Instead, change the time and/or temperature.

•

The range must be set to one of the steam functions in order
to fill the system with water.

When using the Meats setting:
•

Use the broiler pan, grid and roasting rack for best results.

•

The reservoir will hold 8 cups (2,000 mL) of water.

•

Preheating is not recommended.

•

Do not fill the reservoir with any liquid other than water.

•

Lower standard baking temperature

•

The convection fan will run continuously during all steam
functions except Desserts. The convection fan will cycle on
and off during the Desserts function.

•

Roasting time may need to be reduced up to 20% compared
to convection and traditional roasting times.

•

Use a meat thermometer

•

Reference the "Cooking Charts" section when using steamassisted cooking and to help you convert your own recipes. Also,
reference the Auto Steam cookbook provided with the range.

Auto Steam has 5 settings; Meats, Poultry, Fish, Bread and
Desserts. Auto Steam settings have preset temperature and time
settings to guide the cooking process. Choose the type of food
being cooked, and a suggested temperature and the time will
appear on the display. If desired, both the temperature and time
can be changed according to recipe recommendation.
NOTE: Avoid opening door during a cycle requiring steam. If the
oven door is opened steam production is automatically shut off
until the door is closed.
Auto Steam Time and Temperature
Auto Steam
Function

Temperature

Meat

During this phase, very little exterior browning will occur.

by 25°F (15°C).

to gauge doneness of food.

With traditional roasting, standing time is included before carving.
The internal temperature will usually increase 5°F to
10°F (2°C to 5°C) during standing time. When roasting with the
Auto Steam Meats setting, the internal temperature may increase
15°F to 20°F (5°C to 10°C) during stand time, therefore it is
necessary to stop cooking and remove the meat at a lower
internal temperature than with conventional roasting.
Poultry
The Poultry setting gives best results with poultry that would
typically be dry roasted.
The Poultry setting has 2 phases. During the first phase the oven
temperature will automatically rise above the set temperature for
optimal browning conditions.
•

Chart

Most of the browning will occur during this phase. This is
normal.

Oven Timer
Display

During the second phase, the temperature is reduced to the set
temperature. Steam is added to provide a moist environment to
maintain the juiciness of your poultry.

325°F (160°C)