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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Ki|chen_kid ®

CLASSIC COMMERCIAL STYLE DUAL FUEL

CONVECTION RANGES WITH STEAM-ASSIST

For questions about features, operation/performance, parts, accessories or service, call: 1-100-411-1110 or visit our website at

www.kilchenaid.com

In Canada, call: 1-800-807-6777 or visit our website at w_v.IilchenAid.ca

Table of Contents ............................................................................................................ 2

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 KDRP707 KDRP767

9763071

TABLE OF CONTENTS

RANG E SAFETY ............................................................................. 3

The Anti-Tip Bracket .................................................................... 4

PARTS AND FEATURES ................................................................ 6

COOKTOP USE .............................................................................. 8

Cooktop Controls ......................................................................... 8

Cooktop Surface .......................................................................... 8

Simmer Plate ................................................................................ 9

Sealed Surface Burners ............................................................... 9

Cookware ................................................................................... 10

Home Canning ........................................................................... 10

ELECTRONIC OVEN CONTROL ................................................. 11

First Use/Power Interruption ...................................................... 11

Oven Selector Knob ................................................................... 11

Oven Set Knob ........................................................................... 11

Enter and Cancel ........................................................................ 11

Clock .......................................................................................... 11

Water Usage for Steam Functions ............................................. 11

Oven Timer ................................................................................. 12

OMEN USE ..................................................................................... 12

Positioning Racks and Bakeware .............................................. 12

Aluminum Foil............................................................................. 13

Bakeware .................................................................................... 13

Preheating .................................................................................. 13

Changing Oven Timer or Temperature ...................................... 13

Meat Thermometer ..................................................................... 13

Oven Vent ................................................................................... 13

TRADITIONAL COOKING ............................................................ 14

Baking and Roasting .................................................................. 14

Broiling ........................................................................................ 14

Proofing Bread ........................................................................... 15

CONVECTION COOKING ............................................................ 16

Convection Baking ..................................................................... 16

Convection Roasting .................................................................. 17

STEAM -ASSISTED COOKING ..................................................... 18

Auto Steam ................................................................................. 18

Select Steam .............................................................................. 20

Water Reservoir Drain Operation ............................................... 20

Keep Warm ................................................................................. 21

COOKING CHARTS ...................................................................... 22

Bread Baking Chart .................................................................... 22

Desserts Baking Chart ............................................................... 23

Fish and Shellfish Cooking Chart ............................................... 24

High Steam Cooking Chart ........................................................ 25

Low Steam Cooking Chart ......................................................... 26

Meats and Poultry Roasting Chart ............................................. 27

RANGE CARE ............................................................................... 29

Self-Cleaning Cycle .................................................................... 29

Descaling .................................................................................... 29

General Cleaning ........................................................................ 30

Oven Lights ................................................................................ 31

Oven Door .................................................................................. 31

TROUBLESHOOTING .................................................................. 32

ASSISTANCE OR SERVICE ......................................................... 34

In the U.S.A ................................................................................ 34

In Canada ................................................................................... 34

WAR RANTY .................................................................................. 36

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.

I WARNING: If the information in this manual is not followed exactly, a fire or explosion I

may result causing property damage, personal injury or death, I

-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.

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, carbon

monoxide, toluene, and soot.

/!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.

Rear Brace

Anti-Tip Bracket

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.

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.

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 covers several different models. The range you have purchased may have some or all of the items listed. The locations and

appearances of the features shown here may not match those of your model.

Control Panels

36" (91.4 cm) Model

C D E F GH M

Cooktop

A. Surface burner Iocator

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

C. Left front control knob (6,000 BTU)

D. Rear center control knob (15,000 BTU)

30" (76.2 cm) Model

Oven

E. Drain button

F. Oven selector knob (selects oven

functions)

G. Enter button

H. Oven light switch

I. Cancel button

J. Oven set knob (selects steam options,

time and temperature)

Cooktop

K. Front center control knob (15,000 BTU)

L. Right rear control knob (15,000 BTU)

M. Right front control knob (6,000 BTU))

A B C

Cooktop

A. Surface burner Iocator

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

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

_ _i °wn L_m

D E F G H I

Oven

D. Drain button

E. Oven selector knob (selects oven

functions)

EEnter button

G. Oven light switch

H. Cancel button

I. Oven set knob (selects steam options,

time and temperature)

J K

Cooktop

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

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

Range

A I

I I

EI//

A. Surface burner

B. Surface burner grate

C. Water fill inlet

D. Control panel

E. Drain button

EDrain 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)

Oven Interior

A BC

A. Broil element

B. Oven cavity sensor

C. Steam orifice

D. Convection fan and ring element

(not visible)

E, Bake element (not visible)

COOKTOP USE

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.

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.

Electric igniters automatically light the surface burners when

control knobs are turned to LITE.

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,

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 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. Turn knob anywhere between HI and LO. Use the following

chart as a guide when setting heat levels,

SETTING RECOMMENDED USE

LITE • Light the burner.

HI • Start food cooking.

• Bring liquid to a boil,

MED to HI • Hold a rapid boil.

Medium to High • Quickly brown or sear food.

MED • Fry or saute foods,

Medium • Hold a slow boil,

MED to LO • Cook soups, sauces and gravies.

Medium to Low • Stew or steam foods.

LO • Keep food warm.

(with Simmer Plate) • Simmer,

IREMEMBER: When range is in use or (on some models)

during the Self-Cleaning cycle, the entire cooktop area may

become hot. I

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.

• TheSimmerPlateismadeofaluminumwithanonstick

coatingtoevenlyspreadtheheatoverthebottomof

cookware.

• ChannelsonthebottomoftheSimmerPlatehavebeen

designedsoitfitsproperlyandsecurelyoverthegrate.See

aboveillustration.

• TheSimmerPlatemaybeusedonlargeandsmallsurface

burners.

UsetheSimmerPlatewithburnersettingsinthemediumto

lowrangeonthecooktopwhenlowertemperaturesare

neededforsimmering,orformaintainingfoodatalow

temperatureoveranextendedperiodoftime.

See"AssistanceorService"sectiontoorderextraSimmer

Plates.

iMPORTANT:Donotobstructtheflowofcombustionand

ventilationairaroundtheburnergrateedges.

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

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.

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.

2. Clean the gas tube opening with a damp cloth.

3. 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.

4. Replace the burner cap, making sure the alignment pins are

properly aligned with the burner cap.

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:Donotleaveemptycookwareonahotsurface

cookingarea,elementorsurfaceburner.

Idealcookwareshouldhaveaflatbottom,straightsides,anda

well-fittinglidandthematerialshouldbeofmedium-to-heavy

thickness.

Roughfinishesmayscratchthecooktop.Aluminumandcopper

maybeusedasacoreorbaseincookware.However,whenused

asabasetheycanleavepermanentmarksonthecooktopor

grates.

Cookwarematerialisafactorinhowquicklyandevenlyheatis

transferred,whichaffectscookingresults.Anonstickfinishhas

thesamecharacteristicsasitsbasematerial.Forexample,

aluminumcookwarewithanonstickfinishwilltakeonthe

propertiesofaluminum.

Usethefollowingchartasaguideforcookwarematerial

characteristics.

COOKWARE CHARACTERISTICS

Aluminum • Heatsquicklyandevenly.

• Suitableforalltypesofcooking.

• Mediumorheavythicknessisbestfor

mostcookingtasks.

Castiron • Heatsslowlyandevenly.

• Goodforbrowningandfrying.

• Maintainsheatforslowcooking.

Ceramicor • Followmanufacturer'sinstructions.

Ceramicglass • Heatsslowly,butunevenly.

• Idealresultsonlowtomediumheat

settings.

Copper • Heatsveryquicklyandevenly.

Earthenware • Followmanufacturer'sinstructions.

• Useonlowheatsettings.

Porcelain • Seestainlesssteelorcastiron.

enamel-on-

steelorcast

iron

Stainlesssteel • Heatsquickly,butunevenly.

• Acoreorbaseofaluminumorcopper

onstainlesssteelprovideseven

heating.

Whencanningforlongperiods,alternatetheuseofsurface

burnersbetweenbatches.Thisallowstimeforthemostrecently

usedareastocool.

• Centerthecanneronthegrate.

• Donotplacecanneron2surfaceburnersatthesametime.

Formoreinformation,contactyourlocalagriculturaldepartment.

Companiesthatmanufacturehomecanningproductscanalso

offerassistance.

ELEC£RONIC OVEN CONTROL

AUTO ,

STEAM

WATER

SELECT

SELECTOR

CANCEL

A. Display

B. Oven selectorknob

C. Ovensetknob

SET

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.

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.

Cooking functions are:

Bake, Broil, Convect Bake, Convect Roast, Proof, Auto Steam

and Select Steam.

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.

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

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.

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

To Set:

1. Turn the SELECTOR knob to the RESET position.

2. Press and hold the ENTER button until the CLOCK indicator

light begins to blink. Release the ENTER button.

3. Turn the SET knob to set the time of day.

4. Press the ENTER button to accept time on display.

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

display.

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 timer, it can only be

used with cooking functions.

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

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.

Traditional Cooking

FOOD RACK POSITION

Frozen pies, large roasts, turkeys, 1 or 2

angel food cakes

Bundt cakes, most quick breads, 2

yeast breads, casseroles, meats

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 well-

ventilated 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.

Cookies, biscuits, muffins, cakes, 2 or 3

nonfrozen pies

Convection Cooking

FUNCTION NUMBER OF RACK

RACKS USED POSITION(S)

Convection baking or 1 1,2 or 3

roasting

Convection baking 2 2 and 4

Convection baking 3 1,3 and 5

Steam-Assisted Cooking

FUNCTION NUMBER OF RACK

RACKS USED POSITION(S)

Steam-assisted baking or 1 1,2 or 3

roasting

Baking stone 1 1

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 POSITION ON RACK

OF PAN(S)

1 Center of rack.

2 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 or

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/ RECOMMENDATIONS

RESULTS

Light colored • Use temperature and time

aluminum recommended in recipe.

• Light golden

crusts

• Even browning

Dark aluminum and •

other bakeware with

dark, dull and/or

nonstick finish •

• Brown, crisp •

crusts

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.

• May need to increase baking time.

Stainless steel

• Light, golden

crusts

• Uneven browning

• May need to increase baking time.

Stoneware/Baking

stone

• Crisp crusts

• Follow manufacturer's

instructions.

Ovenproof

glassware, ceramic

glass or ceramic

• Brown, crisp

crusts

• May need to reduce baking

temperatures 25°F (15°C).

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.

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

effect.

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.

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.

• 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.

• 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.

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.

During baking or roasting, the bake and broil elements will cycle

on and off in intervals to maintain oven temperature.

Broiling uses direct radiant heat to cook food.

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.

Before baking and roasting, position racks according to the

"Positioning Racks and Bakeware" section.

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.

1. Turn the SELECTOR knob to BAKE. The display will read

350°F (175°O).

2. 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).

3. 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.

6. 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.

7. 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.

8. Press CANCEL and turn the SELECTOR knob to the RESET

position when finished cooking.

A. Broil element (example only)

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.

• 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 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.

3. Turn the SET knob to the desired broil setting. There are

5 broil settings, refer to the Broil Settings chart.

4. 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.

5. 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.

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

7. 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.

Press CANCEL and turn the SELECTOR knob to the RESET

position when finished cooking.

BROIL SETTINGS

Use the following chart when setting broiling levels and broiling

temperatures.

BROIL LEVEL BROIL BROIL

PERCENTAGE TEMPERATURE

HI 100 500°F

Br4 90 450°F

Br3 80 400°F

Br2 70 350°F

LO 60 300°F

BROILING CHART

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 BROIL TOTAL

FOOD POSITION LEVEL TIME

(rain.)

Steak

1" (2.5 cm) thick

medium rare 4 HI 21-23

medium 4 HI 23-25

well-done 4 HI 27-29

Ground meat patties*

3/4"(2 cm) thick

well-done 4 HI 20-22

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

Fillets

1/4-1/2"(0.6-1.3 cm) thick 4 HI 12-15

Steaks

3/4-1"(2-2.5 cm) thick 4 HI 24-27

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

Proofing bread prepares the dough for baking by activating the

yeast. Follow your recipe recommendation.

To Proof:

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.

1. Turn the SELECTOR knob to PROOE The display will show

100°F (38°C) and the "F" will flash on and off.

2. Press the ENTER button. "0:00" will appear on the display

and the Oven Timer indicator light will flash.

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

Step 4.

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.

5. When the oven temperature is reached a tone will sound and

the selected time will appear on the display.

6. The oven timer will begin to count down from the set time.

The display will alternate between the set temperature and

the remaining time.

7. 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.

8. 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.

9. 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.

CONVECTION COOKING

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.

• It is important not to cover foods so that surface areas remain

exposed to the circulating air, allowing browning and crisping.

• Keep heat loss to a minimum by only opening the oven door

when necessary.

• 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.

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.

• 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.

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.

• For optimal cooking results, do not cover food with aluminum

foil.

To Use Convection Bake:

1. Turn the SELECTOR knob to CONVECT BAKE. The display

will read 325°F (165°C).

2. 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).

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.

4. Turn the SET knob to the desired cook time. The time will

change in 1-minute increments.

5. 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.

6. 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.

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. When the cook time ends, "0:00" will appear in the display

and a tone will sound 4 times.

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.

9. Press CANCEL and turn the SELECTOR knob to the RESET

position when finished cooking.

Reference the "Cooking Charts" section when convection baking

fish, seafood and breads.

A, Convection element and fan (example only)

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.

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.

A. Broil element (example only)

B. Convection fan (example only)

C. Bake element (example only)

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.

• For optimal cooking results, do not cover food or use cooking

bags.

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

A. Roasting rack

B. Broiler grid

C. Broiler pan

To Use Convection Roast:

1. Turn the SELECTOR knob to CONVECT ROAST. The display

will read 300°F (150°C).

2. 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).

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.

4. Turn the SET knob to the desired roasting time. The time will

change in 1-minute increments.

5. 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.

6. 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.

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

the oven temperature.

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.

When the roasting time ends, "0:00" will appear in 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.

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.

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.

• 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.

• The range must be set to one of the steam functions in order

to fill the system with water.

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

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

• The convection fan will run continuously during all steam

functions except Desserts. The convection fan will cycle on

and off during the Desserts function.

Reference the "Cooking Charts" section when using steam-

assisted 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 Chart

Auto Steam Temperature Display Oven Timer

Function Display

Meat 325°F (160°C) 1:30

Poultry 325°F (160°C) 1:30

Fish 340°F (170°C) 0:25

Bread 400°F (205°C) 0:30

Dessert 275°F (135°C) 0:30

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.

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 meat.

• During this phase, very little exterior browning will occur.

NOTE: Restarting the cycle will overcook and/or overbrown food.

Instead, change the time and/or temperature.

When using the Meats setting:

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

• Preheating is not recommended.

• Lower standard baking temperature by 25°F (15°C).

• Roasting time may need to be reduced up to 20% compared

to convection and traditional roasting times.

• Use a meat thermometer 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.

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

normal.

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.

• During this phase, very little exterior browning will occur.

NOTE: Restarting the cycle will overcook and/or overbrown food.

Instead, change the time and/or temperature.

When using the Poultry setting:

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

• Preheating is not recommended.

• Roasting time may need to be reduced up to 20 percent

compared to convection and traditional roasting times.

• Use a meat thermometer to gauge doneness of food.

Fish

The Fish setting bakes at a lower temperature than traditional

baking. This gives you moist, tender, evenly-cooked fish with

results similar to those achieved when steaming fish in

parchment paper. You can cook fillets, steaks or whole fish with

this setting.

• Use the broiler pan, grid and roasting rack or a low-sided

baking pan for best results.

• Preheating is not recommended.

• Very little to no browning will occur throughout the cycle. If

browning is desired, use a higher temperature. The fish will be

moister than when conventional baking.

Bread

The Bread setting gives best results when baking yeast breads.

With the addition of steam to the cycle, you no longer need to

spritz with water or add moisture into the oven to achieve a

crispy crust and moist interior.

• Preheating is required.

• Lower standard baking temperature by 25°F (15°C).

• Baking times may be slightly less than with standard baking.

• If you are using a baking stone, place it in the oven on rack 1

before beginning the cycle.

The oven will preheat to a temperature higher than the set

temperature. It will then begin adding steam so the bread dough

will go into a moist, hot environment, which is best for rising and

crust development.

After preheat, place the bread dough in the oven as quickly as

possible and close the door. The oven temperature will reduce to

the set temperature, and a small amount of moisture will be

added. The remainder of the cycle is dry heat for optimal

browning.

Desserts

The Desserts setting gives best results for delicate desserts such

as creme brulee and cheesecake that are typically baked in a

water bath. This setting also works well for other custard based

dishes, souffles, and pies.

• Preheating is not recommended.

• Lower standard baking temperature by 25°F (15°C).

• Allows the center of a dessert to bake without overcooking

the outer edges.

•It is not necessary to cook with a water bath.

• No need to shield edges of pie crust with foil.

The convection fan is on only when steam is introduced into the

cycle to distribute the moisture evenly. To minimize the creation

of a skin on the surface of foods, convection is not used at any

other time in this setting.

To Cook With Auto Steam:

Before baking and roasting, position racks according to the

"Positioning Racks and Bakeware" section.

1. Turn the SELECTOR knob to AUTO STEAM. The display will

be blank, and the "Meat" indicator light will flash on and off.

2. Turn the SET knob to the desired Auto Steam setting and

press ENTER. The preset temperature for that setting will

appear on the display and the "F" will flash until a

temperature is selected.

3. If desired, turn the SET knob to change the temperature.

The bake range can be set between 250°F and 450°F (120°C

and 230°C).

4. Press the ENTER button. The preset cooking time will appear

on the display. The "Cook Time" indicator light will flash until

a temperature is selected.

5. If desired, turn the SET knob to change the cooking time in

1-minute increments.

6. Press the ENTER button to accept the time.

NOTE: If the water level is below "HALF," 3 tones will sound

and the display will flash "FILL." The tones will repeat every

30 seconds until the reservoir is filled. Pour water into the

water inlet until the "Full" indicator light comes on.

For all Auto Steam settings except "Bread" the display will

show "LoAd" on the display.

When you are using the "Bread" setting, once the reservoir is

filled, the oven will begin to preheat and "PrE" will appear on

the display.

When the oven temperature is reached "LoAd" will appear in

the display.

A tone will also sound prompting the user to open the oven

door and insert the item(s) to be cooked.

10.

Once the oven door is closed the oven timer will begin to

count down from the set time and the display will alternate

the set temperature and the remaining time.

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.

11. Press CANCEL and turn the SELECTOR knob to the RESET

position when finished cooking.

Select Steam has 3 settings: High Steam, Low Steam and Keep

Warm.

Select Steam Settings

High Steam

The High Steam setting gives best results to vegetables, shellfish

and other foods that benefit from a very moist environment with

minimal browning

By setting the temperature at 250°F (120°C), the lowest setting

allowed, you can achieve similar results to steaming on the

cooktop.

• Use the broiler pan and grid or a low-sided baking dish for

best results.

• Preheating is not recommended.

• Cooks cheese-topped casseroles such as lasagna without

over-browning the cheese topping.

• For best results, do not use the Select Steam settings for

green beans, artichokes and beets.

Low Steam

The Low Steam setting gives best results to casseroles, roasted

vegetables or other foods that you want to cook with more

browning, but keep moist.

• Use a low-sided baking dish for best results.

• Preheating is not recommended.

Keep Warm

The Keep Warm function allows hot cooked food to stay warm

before serving without drying them out.

For more information see the "Keep Warm" section.

To Cook With High or Low Steam:

Before baking and roasting, position racks according to the

"Positioning Racks and Bakeware" section.

1. Turn the SELECTOR knob to SELECT STEAM. The display

will be blank and the "High Steam" indicator light will flash on

and off.

2. Turn the SET knob to desired SELECT STEAM setting or

press ENTER for High Steam. The preset temperature for that

setting will appear on the display and the "F" will flash until a

temperature is selected.

3. If desired, turn the SET knob to change the temperature.

The bake range can be set between 250°F and 450°F (120°C

and 230°C).

4. Press the ENTER button. The preset cooking time will appear

on the display. The "Oven Timer" indicator light will flash until

a time is selected.

5. If desired, turn the SET knob to change the cooking time in

1-minute increments.

10.

Press the ENTER button to accept the time.

NOTE: If the reservoir needs water, 3 tones will sound and

the display will flash "FILL." The tones will repeat every

30 seconds until the reservoir is filled. Pour water into the

water inlet until the "Full" indicator light comes on.

Once the water reservoir is filled, the display will show "LoAd"

in place of "FILL" on the display.

A tone will also sound prompting the user to open the oven

door and insert the item(s) to be cooked.

Once the oven door is closed, the oven timer will begin to

count down from the set time and the display will alternate

the set temperature and the remaining time.

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.

i ....

The reservoir will not drain if the oven is on, if the door is closed,

or if the water temperature is too hot to drain.

• If the drain button is pressed when the oven is off and the

oven door is closed, "OPEn" will appear in the display. Open

the door to drain the reservoir.

• If the drain button is depressed while the oven is on 3 tones

will sound, "rUn" will appear in the display and the reservoir

will not drain.

• If the water temperature is too hot to drain, 3 tones will

sound, "Hot" will show in the display and the reservoir will not

drain.

• 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.

• If you plan to winterize your home, you should drain the water

from the reservoir.

To drain water from the reservoir:

1. Open oven door and pull oven rack out to stop position.

Place a 2 qt (2 L) container under the drain outlet located

directly below drain button.

2. Press and hold the DRAIN button. After a 1-second pause,

water will begin to flow from the drain outlet. Pressure must

be applied continuously to the drain button to continue

draining the reservoir.

3. Once the water stops flowing from the drain outlet the

reservoir is empty. Release the drain button.

IMPORTANT: Food must be at serving temperature before

placing it in the warmed oven.

The steam-assisted Keep Warm function adds moisture into the

oven to keep food from drying out, keeping food warm and moist

before serving.

• Do not use Keep Warm to heat cold food. Use only cooked,

hot foods with Keep Warm.

• Follow manufacturer's recommendations when warming

empty serving bowls and plates.

• For best results, do not cover food with foil or lids.

• Use rack positions 1-4. Do not place food on top rack.

• Check food occasionally if left in the oven for more than

1 hour.

• For best results, hold food in Keep Warm for no longer than

4 hours.

The following chart provides recommendations for different foods 7.

within a range of temperatures. The temperature range can be set

between 145°F and 200°F (63°C and 93°C). Use these

temperatures as a guideline and adjust as required for smaller or

larger pieces and quantities of food.

Keep Warm Chart

Setting Recommended Foods

145°F-160°F Bread, rolls 8.

(63°C-71 °C) Fruit pies 9.

Coffee cake/pastries

165°F-180°F

(74°C-82°C)

Appetizer

Casseroles

Custard, pumpkin

Pies

Egg dishes

Fish*

Meats**

Poultry

Vegetables

185°F-200°F Bacon***

(85°C-93°C) French toast

Pancakes

Waffles***

*Fish must be cooked thoroughly until opaque and flaky.

**Beef must be cooked to at least an internal temperature of

145°F (63°0).

***Arrange in a single layer on a wire cooling rack. Set rack on a

baking sheet.

10.

11.

Use:

Turn the SELECTOR knob to SELECT STEAM. The "High

Steam" indicator light will appear in the display and flash on

and off.

Turn the SET knob until the "Keep Warm" indicator light

appears in the display and flashes on and off.

Press the ENTER button. The default temperature will appear

in the display with the "F" flashing.

Turn the SET knob to the desired temperature.

The temperature range can be set between 145°F and 200°F

(63°C and 93°C).

Press the ENTER button. The "Oven Timer" indicator light will

appear in the display and flash on and off until a warming

time is selected.

Turn the SET knob to the desired warming time. The time will

change in 1-minute increments.

Press the ENTER button to accept the time. A tone will

sound, and "LOAd" will appear in the display.

NOTE: If the reservoir needs water, 3 tones will sound and

the display will flash "FILL." The tones will repeat every

30 seconds until the reservoir is filled. Pour water into the

water inlet until the "Full" indicator light comes on. Once the

water reservoir is filled, "LoAd" will appear on the display in

the place of "FILL."

Open the oven door and place item(s) into the oven.

Close the oven door. Once the oven door is closed, the oven

timer will begin to count down from the set warming time.

The display will alternate between the set temperature and

the remaining time.

When the warming time ends, "0:00" will appear in the

display and a tone will sound 4 times.

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.

COOKING CHARTS

Yeast Breads**

FOOD OVEN BAKING

TEMPERATURE TIME

(in minutes)

Basic White Bread

[81/2'' x 41/2'' x21/2''

(21.6 cm x 11.4 cm x

6.4 cm) pan]

Recipe: Bake 400°F (200°C) 30*

Auto Steam Breads 375°F (190°C) 25*

Convection Bake 375°F (190°C) 25*

Sixty-Minute Rolls

Recipe: Bake 425°F (220°C) 12"

Auto Steam Breads 375°F (190°C) 12"

Convection Bake 400°F (200°C) 8*

French Bread

[approximately

11/2Ibs (680 g) loaves]

Recipe: Bake 450°F (230°C) 30

Auto Steam Breads 400°F (200°C) 30

Convection Bake 425°F (220°C) 30

Honey Oatmeal Bread

[81/2'' x 41/2'' x 21/2''

(21.6 cm x 11.4 cm x

6.4 cm) pan]

Recipe: Bake 375°F (190°C) 40

Auto Steam Breads 325°F (165°C) 35

Convection Bake 350°F (175°C) 37

Light Rye Bread

[approximately

11/4Ibs (567 g) loaves]

Recipe: Bake 350°F (175°C) 30-45

Auto Steam Breads 325°F (165°C) 34-36

Convection Bake 325°F (165°C) 34-36

Cinnamon Swirl

Rounds [12 rolls in a

13" x g" x 2" (33 cm x

22.9 cm x 5 cm) pan]

Recipe: Bake

Auto Steam Breads

Convection Bake

Crusty Pizza Dough

[14" (35.6 cm) pizza

pan with toppings]

Recipe: Bake

Auto Steam Breads

Convection Bake

350°F (175°C) 20-25

325°F (165°C) 19-20

325°F (165°C) 18-20

450°F (230°0) 15-20

425°F (220°0) 12-13

*Or until golden brown.

Quick Breads**

FOOD OVEN BAKING

TEMPERATURE TIME

(in minutes)

Banana Nut Bread

[9" x 5" x 3" (22.9 cm x

12.7 cm 7.6 cm) pan]

Recipe: Bake 350°F (175°C) 40-45

Auto Steam Breads 325 °F (165°C) 38-40

Convection Bake 325°F (165°C) 40-45

Baking Powder

Biscuits [2" (5 cm)

biscuits, rolled to

1/2"(1.3 cm) thickness]

Recipe: Bake 450°F (230°C) 12-15

Auto Steam Breads 425°F (220°C) 9-11

Convection Bake 425°F (220°C) 11-13

Bran Muffins [2%" x

11/4'' (7 cm x 3.2 cm}

cup size]

Recipe: Bake 400°F (200°C) 20*

Auto Steam Breads 375°F (190°C) 16"

Convection Bake 375°F (190°C) 15"

*Or until a toothpick inserted into the center comes out clean.

Other Foods

FOOD OVEN TEMP. BAKING TIME

(in minutes)

Lemon-Poppy Seed

Popovers

Recipe: Bake 400°F (200°C) 40

Auto Steam Breads 375°F (190°C) 40

Convection Bake 375°F (190°C) 30-35

Brie Baked in Pastry

Recipe: Bake 350°F (230°C) 30-40

Auto Steam Breads 350°F (230°C) 40

Beef Wellington,

21/2Ibs (1.1 kg) roast

Recipe: Bake 400°F (200°C) 50-55*

Auto Steam Breads 375°F (190°C) 60-65*

*To medium-rare and crust golden brown.

**Yeast bread and quick bread recipes from KitchenAid Stand Mixer Instructions and Recipes, 2001,9706634 Rev. A.

FOOD OVEN BAKING TIME (in minutes)

TEMPERATURE

Black Satin Fudge Cake [9" (22.9 cm) springform pan]

Recipe: Bake (in waterbath)

Auto Steam Desserts

Garden Quiche [9" (22.9 cm) pie plate]

Recipe: Bake (prebaked crust)

Auto Steam Desserts (do not prebake crust)

Tawny Pumpkin Pie [9" (22.9 cm) pie plate]

Recipe: Bake

Auto Steam Desserts

Bread Pudding [8" x 8" x 2" (20.3 cm x 20.3 cm x 5 cm)

baking dish]

Recipe: Bake

Auto Steam Desserts

Chocolate Souffle [2 qt (2 L) souffle dish]

Recipe: Bake

Auto Steam Desserts

Banana Souffle [11/2qt (1.4 L) souffle dish]

Recipe: Bake

Auto Steam Desserts

350°F (175°C)

300°F (150°C)

350°F (175°C)

375°F (190°C)

40-45

or until toothpick comes out slightly moist

30-35

28-30

or until knife inserted in center comes out clean

400°F (200°C)

375°F (190°C)

40-50

48-50

or until knife inserted in center comes out clean

325°F (165°C)

300°F (150°C)

35-40

or until knife inserted in center comes out clean

375°F (190°C)

325°F (165°C)

375°F (190°C)

325°F (165°C)

35-40

or until knife inserted under "top hat" comes out clean

or until golden brown

Cheese Souffle [2 qt (2 L) souffle dish]

Recipe: Bake

Auto Steam Desserts 350°F (175°C)

325°F (165°C)

or until knife inserted near center comes out clean

Mushroom-Onion Tartlet (miniature muffin tins)

Recipe: Bake

Auto Steam Desserts 375°F (190°C)

350°F (175°C)

15-20

or until egg mixture is puffed and golden brown

Sweet Potato Puff [9" (22.9 cm) pie plate]

Recipe: Bake

Auto Steam Desserts

400°F (200°C) 28

375°F (190°C) or until set

Double Crust Apple Pie [9" (22.9 cm) pie plate]

Recipe: Bake

Auto Steam Desserts 400°F (200°C)

375°F (190°C)

40-50

50-55

Pecan Pie [9" (22.9 cm) pie plate]

Recipe: Bake

Auto Steam Desserts 350°F (175°C)

325°F (165°C)

45-50

50-55

or until knife inserted near center comes out clean

Custard Pie [9" (22.9 cm) pie plate])

Recipe: Bake

Auto Steam Desserts 350°F (175°C)

325°F (165°C)

40-45

or until knife inserted near center comes out clean

Cr_me Brulee [6 oz (177.4 mL) cups]

Recipe: Bake in water bath

Auto Steam Desserts

60-90

250°F (120°O) 28

250°F (120°C) or until set

Cheesecake [9" (22.9 cm) springform pan]

Recipe: Bake in water bath

Auto Steam Desserts

55-60

325°F (165°O) 48

275°F (135°C) or until set

Fish

FOOD OVEN COOKING TIME

TEMPERATURE (in minutes)

For fish similar to cooking in parchment

paper, use the 340°F (170°C) setting.

Fillets, _/4"(0.6 cm) thick

Auto Steam Fish

Convection Bake (preheated)

Fillets, V2" (1.3 cm) thick

Auto Steam Fish

Convection Bake (preheated)

Fillets, %" (1.g cm} thick

Auto Steam Fish

Convection Bake (preheated)

Fillets, 1" (2.5 cm) thick

Auto Steam Fish

Convection Bake (preheated)

Fillets, 1_/2'' (3.8 cm) thick

Auto Steam Fish

Convection Bake (preheated)

340°F (170°C) 8-9

Not recommended

340°F (170°C) 10-12

Not recommended

340°F (170°C) 11-13

Not recommended

340°F (170°C) 12-14

Not recommended

340°F (170°C) 20-22

Not recommended

Whole, dressed 1" (2.5 cm) thick

Auto Steam Fish 340°F (170°C) 13-14

Convection Bake (preheated) Net recommended

OVEN COOKING TIME

TEMPERATURE (in minutes)

If a little browning is desired, use the

425°F (220°C) setting.

425°F (220°C) Not recommended

425°F (220°0) 5-6

425°F (220°C) 11-13

425°F (220°C) 9-11

425°F (220°C) 9-13

425°F (220°C) 8-12

425°F (220°C) 13-15

425°F (220°C) 10-12

425°F (220°C) 20-22

400°F (200°C) 12-13

400°F (200°C) 12-15

Shellfish

FOOD OVEN TEMPERATURE COOKING TIME (in minutes)

Scallops (10-20 ct)

Select Steam, High 250°F (120°C) 11-12

Convection Bake (preheated) 400°F (200°C) 8-12

Scallops (20-30 ct)

Select Steam, High 250°F (120°C) 10-11

Convection Bake (preheated) 400°F (200°C) 5-6

Shrimp (16-20 ct)

Select Steam, High 250°F (120°C) 9-10

Convection Bake (preheated) 400°F (200°C) 7-8

Shrimp (26-30 ct)

Select Steam, High 250°F (120°C) 8-9

Convection Bake (preheated) 400°F (200°C) 6-7

Lobster Tail [10-12 oz (283-340 g)]

Select Steam, High 250°F (120°C) 19-21

Convection Bake (preheated) Not recommended

Lobster tail [16-20 oz (454-567 g)]

Select Steam, High 250°F (120°C) 33-37

Convection Bake (preheated) Not recommended

VEGETABLES* -arrange in a single layer OVEN TEMPERATURE COOKING TIME (in minutes)

Asparagus spears

Broccoli, cut up

Cauliflower flowerets

Cauliflower, whole

Corn on cob without husk

Corn on cob with husk, no soaking required

Zucchini, sliced

Acorn squash halves

Mushrooms, small whole

Carrots, whole

Potatoes, tiny new

250°F (120°C) 12-18

250°F (120°C) 18-20

250°F (120°C) 16-18

250°F (120°0) 24-25

250°F (120°0) 20-24

250°F (120°O) 19-21

250°F (120°0) 12-13

250°F (120°C) 25-40 (depending on size)

250°F (120°0) 11-12

250°F (120°0) 20-21

250°F (120°O) 19-20

*Artichokes, green beans and beets not recommended.

OTHER FOODS OVEN TEMPERATURE COOKING TIME (in hours and minutes)

Steamed Pudding [2V_qt (2.4 L) dish]

Recipe: Steamed on the cooktop

High Steam

Lasagna [2 qt (2 L) rectangular baking dish]

Recipe: Bake

High Steam

Bratwurst, fresh

High Steam

Steamed Dumplings

Recipe: Steamed on the cooktop

High Steam

Steamed Pork Buns

Recipe: Steamed on the cooktop

High Steam

Fresh Corn Tamales with Roasted Red Peppers

Recipe: Steamed on the cooktop

High Steam

250°F (120°O)

3 hrs 30 min

2 hrs 25 min

or until toothpick inserted comes out clean

375°F (190°C) 30-35 min

350°F (170°C) 23 min

or until heated through

250°F (120°O) 17 min - or to 160°F (71 °C) to 165°F (74°C)

internal temperature

250°F (120°O)

10 minutes over rapidly boiling water

12 min - or to 160°F (71 °C) to 165°F (74°C)

internal temperature

250°F (120°O)

10 minutes over rapidly boiling water

15 min - or to 160°F (71 °C) internal

temperature

1 hr

250°F (120°C) 50 min

Stuffed Green Peppers

Recipe: Bake 375°F (190°C) 15 min

High Steam 350°F (170°C) 20 rain

or until heated through

FOODS OVEN TEMPERATURE COOKING TIME (in minutes)

Cheese Strata [8" x 8" x2" (20.3 cm x

20.3 cm x 5 cm) baking dish]

Recipe: Bake

Low Steam

Baked Apples (4 medium)

Recipe: Bake

Low Steam

Chicken Pot Pie [8" x 8" x 2" (20.3 cm x

20.3 cm x 5 cm) baking dish]

Recipe: Bake

Low Steam

Scalloped Corn [8" x 8" x 2" (20.3 cm x

20.3 cm x 5 cm) baking dish]

Recipe: Bake

Low Steam

Cheese Stuffed Chicken in Phyllo

Recipe: Bake

Low Steam

Chicken Breasts, boneless, skinless

Recipe: Bake

Low Steam

Fennel-Lemon Roasted Vegetables

Recipe: Bake

Low Steam

Roasted Fingerling Potatoes

Recipe: Bake

Low Steam

Roasted Potatoes, tiny new

Recipe: Bake

Low Steam

Stuffed Mushrooms

325°F (165°C) 45-50

300°F (150°C) 30

or until set

350°F (170°C) 40-45

325°F (165°C) 15

or until tender

450°F (170°C) 12-15

350°F (170°C) 25

or until pastry is golden brown

350°F (170°C)

300°F (150°C)

350°F (170°C)

35 - or until knife inserted near center comes

out clean

30-35

or until chicken is tender and no longer pink

450°F (170°C) 40

400°F (230°C) 25

or until vegetables are tender

350°F (170°C) 40

350°F (170°C) 33

or until potatoes are tender

350°F (170°C) 40

350°F (170°C) 34

or until potatoes are tender

Recipe: Bake

Low Steam

Baked Stuffed Tomatoes

Recipe: Bake

Low Steam

Meat Loaf, 7" x 3" x 2" (17.8 cm x 7.6 cm x 5 cm)

loaf, 1 Ib ( 454 g) meat

Recipe: Bake

Low Steam

Swedish Meatballs, 1V2"(3.8 cm) diameter

Recipe: Cooked in a skillet

Low Steam

425°F (220°C) 8-10

350°F (170°C) 16

or until heated through

350°F (170°C) 15

325°F (165°C) 12-14

or until heated through

350°F (170°C) 45-50

350°F (170°C) 40

or until done (160°F [71°C])

Medium-high heat 10

350°F (170°O) 15-16

or until done (160°F [71°C])

•Place meat or poultry on the convection roasting rack set on • Cover with foil and let stand for 10 to 20 minutes before

top of the broiler pan. carving.

• Insert a meat thermometer. • The temperature will rise during standing time.

• Start in an unheated oven. • The temperature will rise more for meats and poultry roasted

with steam-assisted convection than those roasted with

• Roast at the oven temperature recommended for the time Convection Roast.

given or until the thermometer reaches the specified

temperature for doneness.

FOOD OVEN COOKING TIME MINUTES/LB INTERNAL

TEMPERATURE (in hours and TEMPERATURE

minutes)

Beef

Beef Rib Roast, from small end

[4-5 Ibs (1.8-2.3 kg)]

Auto Steam Meats

medium-rare 325°F (160°0) 1:30-1:45 18-22 min/Ib 130°F (54°C)

medium 325°F (160°C) 1:30-2:15 23-26 min/Ib 145°F (63°C)

Convection Roast

medium-rare 325°F (160°0) 1:45-2:00 26-30 min/Ib 135°F (57°C)

medium 325°F (160°C) 2:00-3:00 30-37 min/Ib 150°F (65°C)

Beef Rib Eye Roast

[4-4V2 Ibs (1.8-2 kg)]

Auto Steam Meats

medium-rare 350°F (175°C) 1:30-1:45 23-27 min/Ib 130°F (54°C)

medium 350°F (175°C) 2:00-2:15 26-31 min/Ib 145°F (63°C)

Convection Roast

medium-rare 350°F (175°C) 2:00-2:15 26-28 min/Ib 135°F (57°C)

medium 350°F (175°C) 2:15-2:45 31-36 min/Ib 150°F (65°C)

Beef Sirloin Roast, boneless

[4-5 Ibs (1.8-2.3 kg)]

Auto Steam Meats

medium-rare 325°F (160°C) 1:30-2:00 19-21 min/Ib 130°F (54°C)

medium 325°F (160°C) 1:45-2:15 20-25 min/Ib 145°F (63°C)

Convection Roast

medium-rare 325°F (160°0) 1:45-2:15 23-27 min/Ib 135°F (57°C)

medium 325°F (160°C) 2:30-3:00 30-32 min/Ib 150°F (65°C)

Pork

Pork Top Loin Roast, single loin

[boneless 2-21/2 Ibs (1-1.1 kg)]

Auto Steam Meats

Convection Roast

Pork Top Loin Roast, double loin, tied

[boneless 3-4 Ibs (1.4-1.8 kg)]

Auto Steam Meats

Convection Roast

Pork Loin Center Rib Roast

[3-4 Ibs (1.4-1.8 kg)]

Auto Steam Meats

Convection Roast

Pork Tenderloin [%-1 Ib (340-454 g)]

Auto Steam Meats

Convection Roast

Ham, fully cooked shank

[8-8_/2 Ibs (3.6-3.9 kg)]

Auto Steam Meats

Convection Roast

325°F (160°C) 1:00-1:15 27-32 min/Ib 145°F (63°C)

325°F (160°C) 1:15-1:30 31-37 min/Ib 150°F (65°C)

325°F (160°C) 1:30-1:45 24-28 min/Ib 145°F (63°C)

325°F (160°C) 1:45-2:00 25-32 min/Ib 150°F (65°C)

325°F (160°C) 1:30-1:45 22-27 min/Ib 145°F (63°C)

325°F (160°C) 1:30-2:00 30-40 min/Ib 150°F (65°C)

425°F (220°C) 0:25-0:33 30-36 min/Ib 145°F (63°C)

425°F (220°C) 0:30-0:33 32-38 min/Ib 150°F (65°C)

300°F (150°C) 1:45-2:00 13-14 min/Ib 125°F (52°C)

300°F (150°C) 2:30-2:45 19-20 min/Ib 130°F (54°C)

FOOD OVEN COOKING TIME MINUTES/LB INTERNAL

TEMPERATURE (in hours and TEMPERATURE

minutes)

Lamb

Leg of lamb [6-6V2 Ibs (2.7-2.9 kg)]

Auto Steam Meats

Convection Roast

Lamb Rib Roast [3-3V2 Ibs (1.4-1.6 kg)]

Auto Steam Meats

Convection Roast

Chicken

325°F (165°C) 1:30-2:00 15-19 min/Ib 130°F (54°C)

325°F (165°C) 2:00-2:15 18-20 min/Ib 135°F (57°C)

400°F (200°C) 1:00-1:05 17-21 min/Ib 130°F (54°C)

400°F (200°C) 1:00-1:10 15-19 min/Ib 135°F (57°C)

Chicken, broiler-fryer

[4-4_/2 Ibs (1.8-2 kg)]

Auto Steam Poultry

Convection Roast

Chicken, roasting

[4-6V2 Ibs (1.8-2.9 kg)]

Auto Steam Poultry

Convection Roast

Turkey

Turkey [10-12 Ibs (4.5-5.4 kg)]

Auto Steam Poultry

Convection Roast

Turkey [14-17 Ibs (6.4-7.7 kg}]

Auto Steam Poultry

Convection Roast

Turkey [20-24 Ibs (9-10.9 kg}]

Auto Steam Poultry

Convection Roast

Turkey Breast, half

[2-2_/2 Ibs (1-1.1 kg)]

Auto Steam Poultry

Convection Roast

Turkey Breast, whole

[4-5V2 Ibs (1.8-2.5 kg)]

Auto Steam Poultry

Convection Roast

350°F (175°C) 0:40-1:05 9-17 min/Ib 180°F (82°C)

350°F (175°C) 1:00-1:15 13-20 min/Ib 180°F (82°C)

350°F (175°C) 1:00-1:15 12-15 min/Ib 180°F (82°C)

350°F (175°C) 1:15-1:30 14-18 min/Ib 180°F (82°C)

325°F (165°C) 1:00-1:30 6-8 min/Ib 180°F (82°C)

325°F (165°C) 1:30-2:15 9-12 min/Ib 180°F (82°C)

30O°F (150°C) 1:30-2:00 6-8 min/Ib 180°F (82°C)

300°F (150°C) 2:15-3:15 9-12 min/Ib 180°F (82°C)

300°F (150°C) 2:00-2:30 6-7 min/Ib 180°F (82°C)

300°F (150°C) 3:00-4:00 9-12 min/Ib 180°F (82°C)

325°F (165°C) 0:50 to 1:00 20-27 min/Ib 170°F (77°C)

325°F (165°C) 1:15-1:30 31-36 min/Ib 170°F (77°C)

325°F (165°C) 1:00-1:30 12-14 min/Ib 170°F (77°C)

325°F (165°C) 1:45-2:00 18-22 min/Ib 170°F (77°C)

Duck

Duck [5-6 Ibs 2.3-2.7 kg)]

Auto Steam Poultry 325°F (165°C) 1:15-1:30 13-15 min/Ib 180°F (82°C)

Convection Roast 325°F (165°C) 1:30-1:45 15-20 min/Ib 180°F (82°C)

Goose

Goose [11V2-12 Ibs (5.2-5.4 kg])

Auto Steam Poultry 325°F (165°C) 1:00-1:30 6-8 min/Ib 180°F (82°C)

Convection Roast 325°F (165°C) 1:30-1:45 8-9 min/Ib 180°F (82°C)

Cornish Hens

Cornish Hens [22 oz (624 g)]

Auto Steam Poultry 350°F (175°C) 0:30-0:33 22-24 min/Ib 180°F (82°C)

Convection Roast 350°F (175°C) 0:45-0:50 33-36 min/Ib 180°F (82°C)

RANGE CARE

Burn Hazard

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

Keep children away from oven during

Self-Cleaning cycle.

Failure to follow these instructions can result in burns.

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.

Once the oven has completely cooled, remove ash with a damp

cloth. Do not wipe down any of the inside surfaces until the oven

has completely cooled down. Applying a cool damp cloth to the

inner door glass before it has cooled completely could result in

the glass breaking.

The oven light will not work during the Self-Cleaning cycle.

To Self-Clean:

Before self-cleaning, make sure the door is closed completely or

it will not lock and the cycle will not begin.

f. Turn the SELECTOR knob to CLEAN.

2. Turn the SET knob to "On."

3. Press the ENTER button. "CLn" will appear in the display.

To Stop Self-Clean anytime:

Turn the SELECTOR knob to the RESET position or press the

CANCEL button. If the oven temperature is too high, the door will

remain locked. It will not unlock until the oven cools.

Self-clean the oven before it becomes heavily soiled. Heavy soil

results in longer cleaning and more smoke.

Keep the kitchen well-ventilated during the Self-Cleaning cycle to

help get rid of heat, odors, and smoke.

Do not block the oven vent(s) during the Self-Cleaning cycle. Air

must be able to move freely. See "Oven Vent" section.

Do not clean, rub, damage or move the oven door gasket. The

door gasket is essential for a good seal.

Prepare Oven:

• Remove the broiler pan, grid, cookware and bakeware.

• Remove any foil from the oven because it may burn or melt,

damaging the oven.

• Remove oven racks to keep them shiny and easy to slide.

See "General Cleaning" section for more information.

Hand clean inside door edge and the 11/2'' (3.8 cm) area

around the inside oven cavity frame, being CERTAIN not to

move or bend the gasket. This area does not get hot enough

during self-cleaning to remove soil. Do not let water, cleaner,

etc. enter slots on door frame. Use a damp cloth to clean this

area.

Wipe out any loose soil to reduce smoke and avoid damage.

At high temperatures, foods react with porcelain. Staining,

etching, pitting or faint white spots can result. This will not

affect cooking performance.

How the Cycle Works

IMPORTANT: The heating and cooling of porcelain on steel in the

oven may result in discoloring, loss of gloss, hairline cracks and

popping sounds.

The Self-Cleaning cycle uses very high temperatures, burning soil

to a powdery ash.

The oven is preset for a non-adjustable 3-hour, 30-minute clean

cycle.

Descaling Steps

1. Drain the reservoir following the instructions in the "Water

Reservoir Drain Operation" section.

2. Turn the Selector knob to AUTO or SELECT STEAM.

3. Prepare a descaling solution. Use a packaged descaling

agent or descaling tablets, or mix a solution of

4 cups (1,000 mL) white vinegar and 4 cups (1,000 mL) water.

4. Pour the descaling solution into the water fill inlet.

5. Leave the descaling solution in the range for 2 hours.

6. Drain the descaling solution.

7. Turn the Selector knob to AUTO or SELECT STEAM and fill

the reservoir with clean water.

8. Drain the reservoir and fill again with clean distilled water.

To Reset the Descale Indicator after Descaling the System:

1. Turn the selector knob to SELECT STEAM. The display will be

blank and the "High Steam" indicator light will flash on and

off.

2. If the water level indicator light is at the "Empty" level, add

water until the "Half" level is indicated.

3. Press the ENTER button to select HIGH STEAM and set

250°F as the cooking temperature.

4. Press the ENTER button. The preset cooking time will appear

in the display. Set the cook time to "15:00" (minutes).

5. Press the ENTER button to accept the cooking time. The

display will read "LoAd."

6. Open and close the oven door. After about 10 minutes the

"Descale" indicator will turn off.

7. If the descale indicator does not turn off, this means the

descale process did not completely remove the deposits

from the boiler, and the descale process should be repeated.

8. The descale indicator may be manually turned off by turning

the selector knob to RESET and depressing the CANCEL

button for 5 seconds.

NOTE: If the descaling process was not completed correctly, the

descale indicator will turn on the next time a steam-assisted

cooking function is used.

IMPORTANT: Before cleaning, make sure all controls are off and

the oven and cooktop are cool. Always follow label instructions

on cleaning products.

Soap, water and a soft cloth or sponge are suggested first unless

otherwise noted.

EXTERIOR PORCELAIN ENAMEL SURFACES

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.

Cleaning Method:

• Glass cleaner, mild liquid cleaner or nonabrasive scrubbing

pad:

Gently clean around the model and serial number plate

because scrubbing may remove numbers.

STAINLESS STEEL

To avoid damage to stainless steel surfaces, do not use soap-

filled scouring pads, abrasive cleaners, Cooktop Polishing

Creme, steel-wool pads, gritty washcloths or some paper towels.

Rub in direction of grain to avoid damaging.

Cleaning Method:

• Stainless Steel Cleaner & Polish (not included):

See "Assistance or Service" section to order.

• Liquid detergent or all-purpose cleaner:

Rinse with clean water and dry with soft, lint-free cloth.

• Vinegar for hard water spots

PORCELAIN-COATED GRATES AND CAPS

Food spills containing acids, such as vinegar and tomato, should

be cleaned as soon as the cooktop, grates and caps are cool.

These spills may affect the finish.

To avoid chipping, do not bang grates and caps against each

other or hard surfaces such as cast iron cookware.

Do not reassemble caps on burners while wet.

Do not clean in the Self-Cleaning cycle.

Do not clean in dishwasher.

Cleaning Method:

• Nonabrasive plastic scrubbing pad and mildly abrasive

cleanser:

Clean as soon as cooktop, grates and caps are cool.

SURFACE BURNERS

Sealed Burner models

See "Sealed Surface Burners" section.

COOKTOP CONTROLS

Do not use steel wool, abrasive cleansers or oven cleaner.

Do not soak knobs.

When replacing knobs, make sure knobs are in the OFF position.

Do not remove seals under knobs.

NOTE: When replacing knobs after cleaning either the surface

burner controls, make sure the knobs are replaced to the correct

location.

Cleaning Method:

• Soap and water or dishwasher:

Pull knobs straight away from control panel to remove.

CONTROL PAN EL

Do not use abrasive cleaners, steel-wool pads, gritty washcloths

or some paper towels. Damage may occur.

Cleaning Method:

• Soap and water.

Wash, rinse and dry with a soft cloth.

• Glass cleaner and soft cloth or sponge:

Apply glass cleaner to soft cloth or sponge, not directly on

panel.

SIMMER PLATE

Do not clean in dishwasher.

Cleaning Method:

• Liquid detergent and water.

Wipe with damp cloth or sponge then rinse with clean water

and wipe dry.

OVEN CAVITY

Do not use oven cleaners.

Food spills should be cleaned when oven cools. At high

temperatures, foods react with porcelain and staining, etching,

pitting or faint white spots can result.

Cleaning Method:

• Self-Cleaning cycle:

See "Self-Cleaning Cycle" first.

OVEN RACKS AND ROASTING RACKS

Cleaning Method:

• Self-Cleaning cycle:

See "Self-Cleaning Cycle" first. Remove racks or they will

discolor and become harder to slide. If this happens, a light

coating of vegetable oil applied to the rack guides will help

them slide.

• Steel-wool pad

BROILER PAN AND GRID

Do not clean in the Self-Cleaning cycle.

Cleaning Method:

• Mildly abrasive cleanser:

Scrub with wet scouring pad.

• Solution of 1/2cup (125 mL) ammonia to 1 gal. (3.75 L) water:

Soak for 20 minutes, then scrub with scouring or steel wool

pad.

• Oven cleaner:

Follow product label instructions.

Porcelain enamel only, not chrome

• Dishwasher

DESCALING

Cleaning Method:

• See the "Descaling" section.

Packaged descaling agent or decalcification tablets:

Follow the directions on the package.

• White vinegar and water:

Mix a solution of 4 cups (1,000 mL) white vinegar and

4 cups (1,000 mL) water.

The oven lights are 12-volt, 5-watt maximum halogen bulbs. They

will come on when the oven door is opened. The oven lights will

not work during the Self-Cleaning cycle. When the oven door is

closed, press OVEN LIGHT switch to AUTO to turn on the light.

Press OFF to turn off the light.

To Replace:

Before replacing, make sure the oven is off and cool.

1. Disconnect power.

2. Remove glass light cover by grasping the front edge and

pulling away from oven.

Excessive Weight Hazard

Use two or more people to move and install range.

Failure to do so can result in back or other injury.

For normal range use, it is not suggested to remove the oven

door. However, if removal is necessary, make sure the oven is off

and cool. Then, follow these instructions. The oven door is heavy.

To Remove:

1. Open oven door all the way.

2. Flip up the hinge latch on each side.

Close the oven door as far as it will shut.

Lift the oven door while holding both sides.

Continue to push the oven door closed and pull it away from

the oven door frame.

To Replace:

1. Insert both hanger arms into the door.

3. Remove bulb from socket.

4. Replace bulb, using tissue or wearing cotton gloves to handle

bulb. Do not touch bulb with bare fingers.

5. Replace bulb cover by snapping back into wall.

6. Reconnect power.

Open the oven door.

You should hear a "click" as the door is set into place.

Move the hinge levers back to the locked position. Check

that the door is free to open and close. If it is not, repeat the

removal and installation procedures.

TROUBLESHOOTING

Try the solutions suggested here first in order to avoid the cost of an unnecessary service call.

Nothing will operate

•Has a household fuse blown or has the circuit breaker

tripped?

Replace the fuse or reset the circuit breaker. If the problem

continues, call an electrician.

Surface burners will not operate

•Is this the first time the surface burners have been used?

Turn on any one of the surface burner knobs to release air

from the gas lines.

•Is the control knob set correctly?

Push in knob before turning to a setting.

•Are the burner ports clogged?

See "Sealed Surface Burners" section.

•Are the burner caps positioned properly?

See "Sealed Surface Burners" section.

Cooktop cooking results not what expected

•Is the proper cookware being used?

See "Cookware" section.

•Is the control knob set to the proper heat level?

See "Cooktop Controls" section.

•Is the appliance level?

Level the appliance. See the Installation Instructions.

Oven will not operate

•Is the electronic oven control set correctly?

See "Electronic Oven Control" section.

Steam is not visible

•This is normal. Many steam-assisted cycles do not have

visual steam.

Surface burner flames are uneven, yellow and/or noisy

•Are the burner ports clogged?

See "Sealed Surface Burners" section.

•Are the burner caps positioned properly?

See "Sealed Surface Burners" section.

•Is propane gas being used?

The appliance may have been converted improperly.

Contact a trained repair specialist.

Surface burner makes popping noises

•Is the burnerwet?

Let it dry.

Burner igniter sparks but burners do not light

•Is there continuous sparking, but the burner does not

light?

Be sure gas supply to range is turned on. If the problem

continues, discontinue use of the surface burners and

contact a service technician.

Excessive heat around cookware on cooktop

Is the cookware the proper size?

Use cookware about the same size as the surface cooking

area, element or surface burner. Cookware should not extend

more than W' (1.3 cm) outside the cooking area.

Cooling fan runs during baking, broiling or cleaning

• It is normal for the fan to automatically run while the oven is in

use to cool the electronic control, and may run for up to

45 minutes after oven has been turned off.

Convection fan not operating

• The convection fan cycles on and off during the Desserts

cycle.

• If the oven door is opened, the fan turns off.

Display shows messages

•Is the display showing "PF,"?

There has been a power failure. Clear the display. See

"Display" section. Reset the clock if needed. See "Clock"

section.

•Is the display showing a letter followed by a number?

Call for service.

Self-Cleaning Cycle will not operate

•Is the oven door open?

Close the oven door all the way.

•Has the function been entered?

See "Self-Cleaning Cycle" section.

Water will not drain from the reservoir

•Is the oven off?

Turn the oven off.

• Is the oven door open?

Open the oven door.

• Water temperature may be too hot to drain.

Wait for the water temperature to decrease.

Water reservoir will not fill

•Is the oven in the Auto Steam or Select Steam mode?

Turn the selector knob to Auto Steam or Select Steam

setting.

•Is the "FULL" indicator light on?

Select Auto or Select Steam and verify that the reservoir is

"full."

Oven cooking results not what expected

•Is the appliance level?

Level the appliance. See the Installation Instructions.

•Is the proper temperature set?

Increase or decrease temperature 25°F (14°C).

• Was the oven preheated?

For recipes that call for preheating, wait for oven to preheat

before placing food in oven.

• Is the proper bakeware being used?

See "Bakeware" section.

• Are the racks positioned properly?

See "Positioning Racks and Bakeware" section.

•Is there proper air circulation around bakeware?

See "Positioning Racks and Bakeware" section.

•Is the batter evenly distributed in the pan?

Make sure batter is level in the pan.

•Is the proper length of time being used?

Increase or decrease baking or roasting time.

•Has the oven door been opened while cooking?

Oven peeking releases oven heat (and moisture during a

steam-assist cycle), this may result in longer cooking times.

•Are baked items too brown on the bottom?

Decrease oven temperature 15° F to 25°F (9°C to 14°C).

•Are pie crust edges browning early?

Use aluminum foil to cover the edge of the crust and/or

reduce baking temperature.

Steam-assisted cooking results not what expected

• Was the oven preheated?

Preheating is not recommended for most steam-assisted

cooking functions. See "Steam-Assisted Cooking" section.

•Is the oven hot from previous cooking?

Allow the oven to cool before steam cooking,

Are food items overdone?

Remove food at a lower internal temperature. Food will

continue to cook for a period of time after a steam-assisted

cycle is complete. Internal temperatures may increase 10°F

to 20°F (5°C to 10°C) during standing time.

Are food items too brown?

Browning occurs early in the Meats and Poultry cycles. This

is normal. Do not restart the cycle. This will start the browning

phase over again, browning food even more.

If you wish to lower the cooking temperature, see the

"Changing Time and Temperature" section.

ASSISTANCE OR SERVICE

Before calling for assistance or service, please check

"Troubleshooting." It may save you the cost of a service call. If

you still need help, follow the instructions below.

When calling, please know the purchase date and the complete

model and serial number of your appliance. This information will

help us to better respond to your request.

Accessories U.S.A.

To order accessories, call the KitchenAid Customer eXperience

Center toll free at 1-800-442-9991 and follow the menu prompts.

Or visit our website at www.kitchenaid.com and click on "Shop-

Online," then "Accessories." Portable appliances, bakeware,

cookware, gadgets and textiles are also available.

If you need replacement parts

If you need to order replacement parts, we recommend that you

use only factory specified parts. These factory specified 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 parts in your area, call us or your

nearest KitchenAid designated service center.

Accessodes List

KitchenAid _Stainless Steel Cleaner &Polish

(stainless steel models)

Order Part Number 8171420

Cooktop Cleaner

(porcelain or glass cooktop surfaces)

Order Part Number 31464

Call the KitchenAid Customer eXperience Center toll free:

1-800-422-1230.

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 local dealers, repair parts distributors, and

service companies. 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.

For further assistance

If you need further assistance, you can write to KitchenAid with

any questions or concerns at:

KitchenAid Brand Home Appliances

Customer experience Center

553 Benson Road

Benton Harbor, MI 49022-2692

Please include a daytime phone number in your correspondence.

Cooktop Protectant

(porcelain or glass cooktop surfaces)

Order Part Number 31463

Gas Grate & Drip Pan Cleaner

Order Part Number 31617

All-Purpose Appliance Cleaner

Order Part Number 31662

Call the KitchenAid Canada Customer Interaction Centre toll free:

1-800-807-6777.

Our consultants provide assistance with:

• Features and specifications on our full line of appliances.

• Use and maintenance procedures.

• Accessory and repair parts sales.

• Referrals to local dealers, repair parts distributors, and

service companies. KitchenAid Canada designated service

technicians are trained to fulfill the product warranty and

provide after-warranty service, anywhere in Canada.

For further assistance

If you need further assistance, you can write to KitchenAid

Canada with any questions or concerns at:

Customer Interaction Centre

KitchenAid Canada

1901 Minnesota Court

Mississauga, Ontario L5N 3A7

Please include a daytime phone number in your correspondence.

KITCHENAID ®DUAL FUEL RANGE WARRANTY

ONE YEAR LIMITED WARRANTY

For one year from the date of purchase, when this major appliance is operated and maintained according to instructions attached to or

furnished with the product, KitchenAid or KitchenAid Canada (hereafter "KitchenAid') will pay for factory specified parts and repair

labor to correct defects in materials or workmanship. Service must be provided by a KitchenAid designated service company.

SECOND THROUGH FIFTH YEAR LIMITED WARRANTY ON CERTAIN COMPONENT PARTS

In the second through fifth years from the date of purchase, when this appliance is operated and maintained according to instructions

attached to or furnished with the product, KitchenAid or KitchenAid Canada will pay for factory specified parts for the following

components if defective in materials or workmanship:

• Electric elements

• Gas burners

• Solid statetouch control system parts

SECOND THROUGH TENTH YEAR LIMITED WARRANTY ON STEAM-ASSIST OVEN CAVITY AND DOORS

In the second through tenth years from date of purchase, when this major appliance is operated and maintained according to

instructions attached to or furnished with the product, KitchenAid will pay for factory specified parts for the porcelain oven cavity/inner

door if the part rusts through due to defects in materials or workmanship.

ITEMS KITCHENAID WILL NOT PAY FOR

1. Service calls to correct the installation of your major appliance, to instruct you how to use your major appliance, to replace or repair

house fuses or to correct house wiring or plumbing.

2. Service calls to repair or replace appliance light bulbs, air filters or water filters. Those consumable parts are excluded from warranty

coverage.

3. Repairs when your major appliance is used for other than normal, single-family household use.

4. Damage resulting from accident, alteration, misuse, abuse, fire, flood, acts of God, improper installation, installation not in

accordance with electrical or plumbing codes, or use of products not approved by KitchenAid.

5. Replacement parts or repair labor costs for units operated outside the United States or Canada.

6. Pickup and delivery. This major appliance is designed to be repaired in the home.

7. Repairs to parts or systems resulting from unauthorized modifications made to the appliance.

8. Expenses for travel and transportation for product service in remote locations.

9. The removal and reinstallation of your appliance if it is installed in an inaccessible location or is not installed in accordance with

published installation instructions.

DISCLAIMER OF IMPLIED WARRANTIES; LIMITATION OF REMEDIES

CUSTOMER'S SOLE AND EXCLUSIVE REMEDY UNDER THIS LIMITED WARRANTY SHALL BE PRODUCT REPAIR AS PROVIDED

HEREIN. IMPLIED WARRANTIES, INCLUDING WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE,

ARE LIMITED TO ONE YEAR OR THE SHORTEST PERIOD ALLOWED BY LAW. KITCHENAID SHALL NOT BE LIABLE FOR

INCIDENTAL OR CONSEQUENTIAL DAMAGES. SOME STATES AND PROVINCES DO NOT ALLOW THE EXCLUSION OR LIMITATION

OF INCIDENTAL OR CONSEQUENTIAL DAMAGES, OR LIMITATIONS ON THE DURATION OF IMPLIED WARRANTIES OF

MERCHANTABILITY OR FITNESS, SO THESE EXCLUSIONS OR LIMITATIONS MAY NOT APPLY TO YOU. THIS WARRANTY GIVES

YOU SPECIFIC LEGAL RIGHTS AND YOU MAY ALSO HAVE OTHER RIGHTS, WHICH VARY FROM STATETO STATE OR PROVINCE

TO PROVINCE.

Outside the 50 United States and Canada, this warranty does not apply. Contact your authorized KitchenAid dealer to determine if

another warranty applies.

If you need service, first see the "Troubleshooting" section of the Use & Care Guide. After checking "Troubleshooting," additional help

can be found by checking the "Assistance or Service" section or by calling KitchenAid. In the U.S.A., call 1-800-422-1230. In Canada,

call 1-800-807-6777. 9/05

Keep this book and your sales slip together for future

reference. You must provide proof of purchase or installation

date for in-warranty service.

Write down the following information about your major appliance

to better help you obtain assistance or service if you ever need it.

You will need to know your complete model number and serial

number. You can find this information on the model and serial

number label located on the product.

Dealer name

Address

Phone number

Model number

Serial number

Purchase date

9763071 9/05

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

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