Thermador A Masco CJ Microwave Oven User Manual 1610319A

Thermador A Masco Company Microwave Oven 1610319A

CJ Oven User Manual

Proof 9-21-99Care & Use ManualforThermador Built-In OvensModelCJ302
A Special Messageto Our CustomersThank you for buying a Thermador oven. We recommendthat you take the time to read this entire booklet before usingyour new appliance.We hope that the information in this manual will help youeasily operate and care for your oven for years of satisfaction.Please contact us if you have any questions or comments.Phone us at 1-800-735-4328 or write to us at:Customer Support Call CenterThermador5551 McFadden AvenueHuntington Beach, CA 92649Sincerely,Thermador Test Kitchen Consumer ScientistsProof 9-21-99
Proof 9-21-99Page 1Table of ContentsImportant Safety Instructions ..........2Microwave Precautions, Registration..3 and 57OvenFeatures.........................................5-11Oven Control Features ....................... 5-6UsingThe Control Panel.......................... 7Panel Lock / Child Lockout ...................... 7Sights & Sounds .........................................8Setting the Clock ......................................9Setting the Lights.......................................9Setting the Timer.....................................10Upper Oven Heating Modes ................11Upper Oven Operations............... 12 - 29JetDirect™ Convection.........................12JetDirect Baking Chart ..........................13JetDirect Roasting Chart.......................14Basics for Microwave Mode..................15Microwave Mode Operation ..........16-17Microwave Cooking Charts............18-21CookSmart™ Mode Operation....22-23CS1 CookSmart Cooking Chart...24-25CS2 CookSmart Cooking Chart.........26CS3 CookSmart Cooking Chart...27-29CS4 CookSmart Cooking Chart.........29Convection Roast and Probe ...............22Lower Oven Operations............... 30- 47General Tips ............................................. 30Heating Modes.........................................31Bake Mode................................................32Baking Chart ............................................13Roast Mode..............................................34Roasting Chart.........................................35Broil and Convection Broil Modes .....36Broil Chart ...............................................37Convection Broil Chart.........................37Care and Cleaning .............................48-51Self Cleaning the Ovens ........................48Self Clean Mode ......................................49Oven Cleaning Chart.............................50Oven Finishes/Cleaning Method..........51Do-It-Yourself Maintenance ...52-54Removing the Lower Oven Door.......52Replacing the Oven Light ......................53Changing to 24-Hour Clock.................54Changing to Centigrade ........................54Calibrating Oven Temperature.............54Problem Solving.......................... 55-36Solving Baking Problems........................55Solving Operational Problems .............56Consumer Service ...............................56-61How to Obtain Service .........................56Location of Data Plate .......................5, 61Microwave Precautions, Registration..57Thermador® Warranty ........................... 61Convection Mode ...................................38Convection Chart...................................39Convection Bake Mode .........................40Convection Bake Chart.........................41Convection Roast and Probe Mode.....42Convection Roast Chart .......................43Proof Mode ..............................................44Dehydrate Mode.....................................45Timed Oven Mode .................................46Setting the Sabbath Mode.....................47
Proof 9-21-99Page 2IMPORTANT SAFETY INSTRUCTIONSPlease read all instructions before using this appliance.WARNING: When properly cared for, your newThermador oven has been designed to be a safe,reliable appliance. Read all instructions carefullybefore using this oven. These precautions will reducethe risk of burns, electric shock, fire, injury topersons or exposure to excessive microwaveenergy. When using kitchen appliances, basic safetyprecautions must be followed, including thefollowing:IMPORTANT SAFETY NOTICE• The California Safe Drinking Water and ToxicEnforcement Act requires businesses to warncustomers of potential exposure to substanceswhich are known by the State of California tocause cancer or reproductive harm.• The elimination of soil during self-cleaninggenerates some by-products which are on thislist of substances.• The fiberglass insulation in self-clean ovens givesoff a very small amount of formaldehyde duringthe first several cleaning cycles.• To minimize exposure to these substances,always operate this unit according to theinstructions contained in this booklet andprovide good ventilation to the room duringand immediately after self-cleaning the oven.SAFETY FOR ALL APPLIANCES• Use this unit only in the manner intended bythe manufacturer. If you have any questions,contact the manufacturer.• Be sure the oven is properly installed andgrounded by a qualified technician.• Children and pets should not be left alone orunattended in the area where the appliance isin use. They should never be allowed to sit orstand on any part of the appliance.• Never use the oven to warm or heat a room.Such use can damage the oven parts.• For personal safety, wear proper apparel. Loosefitting or hanging garments should never beworn while using this appliance. Tie back hairso that it doesn't hang loose.• Do not repair or replace any part of theappliance unless specifically recommended inthis manual. All other servicing should bereferred to an authorized servicer.• Do not store flammable materials in or nearthe oven.• Do not use water on a grease fire. Smotherfire or flame or use a dry chemical or foam-type extinguisher.• Use only dry potholders. Moist or damp pot-holders on hot surfaces may result in burns fromsteam. Do not let a potholder touch hot heatingelements. Do not use a towel or other bulkycloth.• In the event that personal clothing or haircatches fire, DROP AND ROLL IMMEDIATELYto extinguish flames.• As a precaution, it is highly recommended thata fire extinguisher be readily available and highlyvisible next to any cooking appliance.• Do not operate this appliance if it is not workingproperly, or if it has been damaged.SAFETY FOR THE OVEN• Do not touch heating elements or interiorsurfaces of oven.• The heating elements may be hot even thoughthey are dark in color. Interior surfaces of anoven become hot enough to cause burns.• During and after use, do not touch or letclothing or other flammable materials contactthe heating elements or the interior surfacesof the oven until they have had sufficient timeto cool.• The trim on the top and sides of the oven doormay become hot enough to cause burns.• Use care when opening the door. Open thedoor slightly to let hot air or steam escapebefore removing or replacing food.• Do not heat unopened food containers. Build-up of pressure may cause the container to burstand result in injury.• Always place oven racks in desired locationwhile oven is cool. If a rack must be movedwhile oven is hot, do not let potholder contactthe hot heating elements.
Proof 9-21-99Page 3SAFETY PRACTICES TO AVOID PERSONAL INJURYMICROWAVE OVENRead and follow the specific PRECAUTIONS TOAVOID POSSIBLE EXPOSURE TO EXCESSIVEMICROWAVE ENERGY found on Page 57.• Foods such as whole eggs and any sealedcontainers — for example, closed glass jars —may explode and should not be heated in anymicrowave oven.• Use this appliance only for its intended purposeas described in this manual.• Close adult supervision is necessary when anyappliance is used by children.• Door Seal Area — Keep surfaces of door andoven that come together free of soil. Seeporcelain enamel and stainless steel cleaninginstructions on Page 51.• To reduce the risk of fire in the oven cavity:1. Do not over cook food. Carefully watch theoven if paper, plastic or other combustiblematerial is placed inside the oven whilemicrowave cooking.2. Remove wire twist tie from a paper orplastic bag before placing bags in themicrowave oven.3. If materials inside the oven should ignite,keep the door closed. Turn oven off and shutoff power at the fuse or circuit breakerpanel.SAVE THESE INSTRUCTIONS• Do not use aluminum foil to line any part ofthe oven. Improper use of a foil liner could resultin a shock or fire hazard. Foil is an excellentheat insulator and heat will be trapped beneathit. This will upset the cooking performance andcan damage the finish of the oven.• Exhaust Vent Openings – Located behind thelower oven vent trim, these openings must notbe blocked. During oven use and until the ovenhas cooled, this area is hot.• Listen to be sure the blower fan runs wheneverthe oven controls are in operation. If the fandoes not operate, do not use the oven. Call anauthorized service center for service.SAFETY FOR THE SELF-CLEANING OVEN• Do not clean the door gasket. It is essential fora good seal. Care should be taken not to rub,damage, move or remove the door gasket.• Do not use commercial oven cleaners or ovenliner protective coatings of any kind in or aroundany part of the oven.• Clean only oven parts listed in this manual.• Before self-cleaning the oven, remove the broilerpan, oven racks, other utensils and excess softsoil.
Proof 9-21-99Page 4LES INSTRUCTIONS DE SÉCURITÉ IMPORTANTELA SÉCURITÉ POUR TOUS LESAPPAREILS• Utiliser cet appareil seulement dans la manièredestinée par le fabricant. Si vous avez des ques-tions, contacter le fabricant.• Faire installer et mettre à la terre la cuisinièrepar un technicien qualifié.• Les enfants ne doivent pas être laissés seuls ousans surveillance dans un endroit où les appareilssont en marche. Il ne doit jamais être permis àlaisser s’assoir ou poser le pied sur aucune partiede l’appareil.• Ne jamais utiliser le four pour chauffer unechambre. Tel emploi peut endommager le four.• Pour la sécurité personnelle, porter le vêtementadéquat. Les vêtements amples ou suspendusne doivent jamais être portés pendantl'utilisation de cet appareil.• Ne pas réparer ou remplacer aucune partie del’appareil à moins que recommandéspécifiquement dans ce manuel. Tout autreentretien doit être rapporté à un technicienqualifié.• Ne pas emmagasiner les matières inflammabledans ou près le four.• Ne pas utiliser de l'eau sur les feus de la graisse.Mettre l’appareil à l’arrêt et s’étouffer le feu avecle bicarbonate de soude ou utiliser un extincteurde chimique sec ou de type écumé.• Utiliser seulement les poignées sèches. Lespoignées mouillées ou humides sur les surfaceschaudes peuvent causer les becs du vapeur. Nepas utiliser une serviette ou d’autre tissuvolumineux au lieu des poignées. Ne paspermettre les poignées de toucher les élémentschauds, les becs chauds, ou les grilles du bec.• Dans l'événement que l'habillement personnelprend feu. TOMBER ET ROULERIMMÉDIATEMENT pour éteindre les flammes.• Comme une précaution, c'est extrêmementrecommandé qu'un extincteur de feu soitfacilement disponible et très à côté d'aucunappareil de la cuisine.LA SÉCURITÉ POUR LE FOUR• Ne pas toucher les éléments de chauffage oules surfaces intérieures du four.• Les éléments de chauffage (cuire au four etgriller) peuvent être chauds bien qu'ils sontfoncés en couleur. Les surfaces intérieures d'unfour s'échauffent assez de causer les brûlures.• Pendant et après l'utilisation, ne pas toucher oupermettre l'habillement ou d'autres matièresinflammables de contacter les éléments dechauffage (cuire au four et griller) ou les sur-face intérieures du four jusqu'à ce qu'elles onteu le temps suffisant de rafraîchir.• Les moulures sur le sommet et les côtés de laporte du four peuvent s'échauffer assez decauser les brûlures.• Utiliser le soin en ouvrant la porte. Ouvrez laporte légèrement permettre l'air chaud oulavapeur d'échapper avant d'enlever ou deremplacer la nourriture.• Ne pas chauffer les récipients de la nourriturenon ouvert; une intensification de pression peutcauser le récipient d’éclater.• Toujours mettre les étagères du four à l'endroitdésiré pendant que le four soit frais. Si uneétagère doit être déplacée quand le four estchaud, ne pas permettre la poignée de contacterles éléments de chauffage chauds.LA SÉCURITÉ POUR LE FOURAUTO-NETTOYANT• Ne pas nettoyer le joint de la porte. C'estessentiel pour un bon sceau. Le soin doit étrepris de ne pas frotter, endommager, ou enleverle joint de la porte.• Ne pas utiliser les nettoyeurs du four commer-cials ou les revêtements de protection durevêtement du four d'aucunes sortes dans ouautour aucune partie du four.• Nettoyer seulement les parties du four inscritesdans ce manuel.• Avant de auto-nettoyer le four, enlever la cas-serole du gril, les étagères du four, les autresutensiles et un excédent de liquide.Veuillez lire les instructions entières avant de continuer.
Proof 9-21-99Page 5MODEL CJ302DOUBLE OVENFeatures of Your OvenTOUCH CONTROL PANEL1Displays clock / time and oven modes and settings LOWER OVEN11 Oven Cooling Vents12 Broil Element13 Probe Receptacle14 Convection Fan and Baffle15 Removable Oven Racks (3)16 Bake Element (under oven floor)17 Door Gasket, lower oven18 Oven Exhaust Vent Trim19 Removable Lower Door20 Broil Pan with Slotted Grid1234567891020UPPER OVEN2Door Lock Latch, automatic3Data Plate - behind oven cooling vents, right side4Halogen Oven Lamps (2 in each oven)5Rack Supports6Removable Rack (1)7JetDirect Floor Plate8Microwave Seal9Door Gasket, upper oven10 Door Cooling Vents12121341415191618191711
Proof 9-21-99Page 6CONTROL MENU1. Upper Oven Mode Pads• Microwave – selects microwave mode.• CookSmart – selects a pre-set microwave powerlevel and JetDirect temperature.• JetDirect™ – selects a high velocity convectionmode for faster cooking.• Pause/Resume – used with any microwave orCookSmart™ mode to interrupt oven operationand check food (unlocks and and locks door).2. Lower Oven Mode Pads• Convection - selects the Convection function andmay be used in combination with Bake, Roast orBroil.• Bake – selects the Bake mode.• Roast – selects the Roast mode.• Probe – selects interior meat temperatures withConvection Roast mode.• Broil – selects the Broil mode.• Proof/Dehydrate – touch once to select proof;touch twice to select dehydrate mode.• Self Clean – selects Self-Clean mode.3. Timed Cooking Pads• Cook Time – selects the hours to cook.• Stop Time – selects the time of day the oven is toautomatically turn off.4. Oven Selector Pads• Upper/Lower – touch once to select the upperoven; touch twice to select the lower oven.• Upper Off – turns the upper oven off .• Lower Off – turns the lower oven off .NUMBER PADS7. Number pads – 1 to 0 – selects a time of day,temperatures, microwave power level, cook andstop time or timer(s).8. Start pad – touch this pad last to start cookingmodes or timing functions.LIGHT, PANEL LOCK, CLOCK, andTIMER(S) MENU9. Light – turns oven lights on/off.10. Panel Lock – locks the cooking modes in the offposition.11. Clock – selects the time of day on the 12-houror 24-hour clock.12. Timers• Timer 1 – sets a kitchen timer.• Timer 2 – sets a second kitchen timer.• Timer Off – turns timer(s) off.SPECIAL FEATURES• Sabbath Mode Setting – complies with somereligious requirements.• 12 or 24 hour clock choice – clock settingoptions.• Fahrenheit or Centigrade – temperaturesetting options.• Panel Lock / Child Lockout – prevents anycooking mode from being set when oven is notbeing used.Oven Control FeaturesMICROWAVE PROBE JETDIRECT BAKE UPPERCONVECTION LOWERCOOKSMART SELF CLEAN BROIL ROAST UPPER1-2-3-4 OFFPAUSE PROOF STOP COOK LOWERRESUME DEHYDRATE TIME TIME OFFLIGHT PANEL LOCK CLOCKTIMER 1 TIMER OFF TIMER 2CS+1- BREAD, DESSERTCS+3 - MEAT, CASSEROLESCS+2- VEGETABLESCS+4 - FROZEN FOOD12 345 678 9START 0COOK TIMESTOP TIMESTART ATSELF CONVECTION BAKE MICROWAVE PROBECLEAN ROAST BROIL COOKSMART PREHEAT0 0 : 0 00 0 : 0 00 0 0CSET CLOCKTIMER 2TIMER 1MINSECHRSMINPANEL LOCK0 0: 0 0MICROWAVEPAUSEDISPLAY WINDOWS5. Clock• Displays the time of day.• Displays timer(s) countdown.• Displays “Panel Lock” confirmation.6. Oven• Displays selected words, numbers and symbols.
Proof 9-21-99Page 74. NUMBER PADS and STARTThe number pads select temperatures, microwavepower level and time settings in seconds, minutesand hours. It is necessary to select the START padto complete any mode or timed entry.5. CLOCK and TIMERSThese pads select the Clock and minute Timersthat operate independently of any oven mode.PANEL LOCK / CHILD LOCKOUTThe Panel Lock is selected to prevent the controlpads from being activated when the oven is notbeing used. Touch and hold for 5 seconds to acti-vate; repeat to cancel.LIGHTThis pad is selected to manually turn on or off theinterior oven lights in either oven. See Page 9.COOKSMART™ MENUShows the type of food to cook in thepreprogrammed settings: CS+1, CS+2, CS+3,CS+41. CONTROL MENUThese pads set the oven modes and select the ovento be used.2. CLOCK / TIMER DISPLAY WINDOWClock and Timer settings are displayed in this win-dow. The Timer settings countdown in minutes andseconds or in hours and minutes.3. MODE DISPLAY WINDOWThe display shows the oven selected, cooking ortimed mode, elements on in the oven, oven tem-perature, and the preheat function.12345UsingThe Control PanelThe control panel contains a series of electronic touch pads that enable you to set the oven. As youtouch these pads, words and numbers appear in the display windows. These word and number displaysare called “prompts” and show what has been selected and what must be done next. Touch only onemode or number pad at a time.MICROWAVE PROBE JETDIRECT BAKE UPPERCONVECTION LOWERCOOKSMART SELF CLEAN BROIL ROAST UPPER1-2-3-4 OFFPAUSE PROOF STOP COOK LOWERRESUME DEHYDRATE TIME TIME OFFLIGHT PANEL LOCK CLOCKTIMER 1 TIMER OFF TIMER 2CS+1 - BREAD, DESSERTCS+3 - MEAT/CASSEROLESCS+2 - VEGETABLESCS+4 - FROZEN FOOD12 345 678 9START 0o 11111 22222: 00000 0000011111 ::::: 00000 00000CONVECTIONROAST325325325325325COOK TIME12345678678
Proof 9-21-99Page 8Sights & SoundsINTERPRETING THE CONTROL PANELThe directions in the Care and Use Manual for setting the oven and its various modes are based on theassumption that the panel displays and sounds will “lead” or help you set the controls easily. To aid in this paththe following descriptions provide a basis for interpreting what is seen and heard.Flashing Symbols or NumbersSignals an incomplete setting; calls for another step orSTART to be touched.I BeepSignals the receipt of an entry.2 BeepsSignal an error in entry.4 ChimesSignal the end of a setting.Probe SymbolDisplays the internal temperature of the meat ratherthan the oven roasting temperature. Oven tempera-ture can be seen briefly by touching the cook modeafter touching START.Lock SymbolDisplays during the Microwave, CookSmart, and SelfClean modes and when the door is locked. Door canbe opened when symbol no longer appears.PAUDisplays when a microwave program is paused orinterrupted and door unlocks.ErrDisplays if an invalid temperature or time is entered.Power FailureAfter the power returns to the oven, the clock displaysthe time when the power was lost or turned off.UPPERLOWERSelects the active oven to be set by highlighting the ovenin the mode display window.Default SettingsThe cooking modes automatically select a suitabletemperature. These can be changed when a differentone is needed.STARTTouch to complete an entry and before entering anadditional one.UPPER OFF and LOWER OFFTouch to cancel a mode that has already been startedor completed.COOK TIMESets the number of hours and minutes the oven will be“on”. Unlike Timer 1 or 2, the oven turns “off” auto-matically when the time elapses. This pad is used withthe automatic timed oven control.F Number CodesThese codes are displayed when there is a problem withthe signal sent to the electronic control board. See Solv-ing Operational Problems, Page 56.Convection FanOperates during any convection mode. It turns off ifthe door is opened.Component Cooling FanActivates during any cooking or self-cleaning mode tocool inner components and outer door surfaces. Thisair is exhausted through the vent located below thelower oven.
Proof 9-21-99Page 9Setting the ClockTo Set the CLOCK:• Always set the clock immediately after installationor after a power failure. Once power returns tothe oven, the clock displays the time of day whenpower was turned off or lost.1. Select the CLOCK pad. TouchCLOCK2. Set the current time of day. Touch(Example shows 8 o’clock set for 8the time of day.) 003. Select START or CLOCK. TouchSTARTSetting the LightsTouchUPPERLOWERTouchLIGHTYou Will See• If 10 seconds elapse between touching the clockpad or number pads, the mode is automatically can-celled. Set again.• The time of day clock can be set when an auto-matic timed cooking mode is in operation.You Will See8:001. Select the “active” oven by touching once ortwice to highlight oven display.2. Touch once to turn light on or off.• Oven lights turn on automatically when the door is opened and off when closed.• To set manually, always start by highlighting the oven, whether it is “active” or not.(Touch the UPPER / LOWER pad to display the “active” oven; flashing outline is the active oven.)• A single LIGHT pad activates the lights in either oven.To manually control the interior oven lights ifeither oven is in use:To manually control the upper oven lights ifboth ovens are in use:1. The Upper oven lights are always on when theoven is being used.2. To manually turn them off, select UPPER /LOWER until upper oven is highlighted.3. Touch once to turn light on or off.To manually control the lower oven lights ifboth ovens are in use:1. Select UPPER / LOWER until lower oven is high-lighted in the display.2. Touch once to turn light on or off.ORTouchUPPERLOWERTouchLIGHTTouchUPPERLOWERTouchLIGHTORORSET CLOCK––:––8:00 SET CLOCK
Proof 9-21-99Page 10Setting the TimerTo Change a Timer:1. Touch TIMER 1 or TIMER 2.2. Enter the new desired time.3. Touch the START pad.To Set Both TIMER 1 and TIMER 2:Follow the steps above to set each Timer. The Timer with the least amount of countdown time has displaypriority. The countdown display for the second timer is shown automatically when the first timer has ended.The words “TIMER 1” and “TIMER 2” are both displayed along with the number countdown.The word, “TIMER 1” or “TIMER 2”, with the least remaining countdown time is more brightly litthan the other word.During the countdown, touch CLOCK or TIMER. Depending on the pad touched, either the time of dayor the remaining time is briefly displayed.• The oven has two Timers, which are independent of each other.Neither one controls automatic oven operations.• Touch once and the Timer is set in minutes and seconds.• Touch twice and the Timer is set in hours and minutes.To Cancel an Active Timer:1. Select Timer in use. TouchTIMER 1 or 22 . Cancel Timer. TouchTIMER OFF1. Select Timer 1 or 2. TouchTIMER 12. Set the amount of time. Touch(Example shows a 3-minute 3setting with Timer 1.) 003. Start Timer. TouchSTART4. When set time is complete, Touch“End” is displayed and 4 chimes sig- TIMER OFFnal. When turned off, display revertsto time of day.Tip: If timer is not turned off, chimes will continue every 30 seconds. After 5 minutes, chimes stopand the display reverts to the time of day.MIN SEC TIMER 13:00SETMIN SEC TIMER 1––:––MIN SEC TIMER 13:00TIMER 1EndYou Will SeeTo Set TIMER 1 or TIMER 2:
Proof 9-21-99Page 11Upper Oven Heating ModesThe following illustrations give an overview of the heating activity with each mode setting. Thearrows represent the heat source for specific cooking modes.COOKSMART™ – This mode combinesmicrowave settings and JetDirect convectiontemperatures. CookSmart settings cook inapproximately one-fourth the standard cookingtime.➝➝➝➝➝➝➝➝MICROWAVE – The microwaves enterthrough the upper Jet plate in the top of theoven. Ten power levels may be used whenmicrowaving.JETDIRECT™ – JetDirect is cooking by highspeed convection. This speed is enhanced usinghigh velocity blowers. The heat flows throughthe many jets located above and below the food.
Proof 9-21-99Page 12JetDirect ™ Convection – Upper OvenJETDIRECT™ Convection Tips – General• Preheat when using the JETDIRECT mode except when baking pizzas (see chart on Page 13).• As a general rule, reduce the oven temperature 25ºF from a bake setting; cook time isabout 1/3 less than conventional time.• To fully utilize the convection system, cook food uncovered in shiny metal or oven-safe glassor glass ceramic cookware.• Use low-sided pans when possible for best air circulation.• Check doneness early.• Set Timer as a reminder to check doneness of the food.To set JETDIRECT Convection ModeJETDIRECT Convection Tips – Baking1.Select once for the UPPER OVEN.2. Select JETDIRECTThe temperature is automatically set at 325°F.3. Optional step:To change the temperature from 325°F, selectanother temperature immediately before starting.4. Select STARTThe temperature display alternates between theset temperature and the actual temperature,beginning with 100°F. The actual temperaturecounts up in 5° increments.The oven is preheated when the chime signals once.PREHEAT disappears from the display.5. To end this mode, select the oven OFF pad for theUpper oven.TouchUPPERLOWERTouchJETDIRECTCONVECTIONTouch350TouchSTARTTouchUPPEROFFYou Will See350°CONVECTION100°/350°PREHEAT325°CONVECTION• Cook all items in JetDirect on rack 2, except pizza.• Breads and Desserts – always use 25°F less thanconventional temperature and 1/3 less conventionaltime.• Yeast breads should be checked halfway throughconventional baking time.JETDIRECT Convection Tips – Roasting• When cooking meats, use same temperatures asconventional (not 25°F less) and 1/3 less than conventionaltime.• During first half of time roasting whole chicken andturkey, shield legs, wings and top of bird with foil toprevent overbrowning.• When roasting whole chickens and turkeys, use foil toshield legs, wings and breast bone to prevent overbrowning. Remove half way through cooking time,
Proof 9-21-99Page 13JetDirect ™ Convection Baking ChartAll baking temperatures/times for this mode have reduced temperatures and reduced baking time.FOOD ITEM UTENSIL JETDIRECT OVEN RACK APPROXIMATETEMPERATURE LEVEL COOK TIMEBreads, YeastLoaves 8-1/2 x 4-1/2 x 2 loaf pans 350°F 2 20 to 24 minutesRolls, Dinner 15x12 cookie sheet 375°F 2 7 to 10 minutesRolls, Sweet 9x13 metal pan 350°F 2 10 to 12 minutesBreads, SpecialtyQuick Breads,Scratch or mix 8-1/2 x 4-1/2 x 2 loaf pans 325°F 2 40 to 45 minutesCornbreadMix-13 oz. to 14.5 oz. 8x8 metal pan 375°F 2 14 to 17 minutes*Mix - 16 oz. pkg 9x13 metal pan 375°F 2 16 to 18 minutes*Muffins 12-cup muffin tin 325°F 2 10 to 13 minutesPopovers Six 6 oz. custard cups 375ºF 2 27 minutesBiscuitsScratch or mix 15x12 cookie sheet 425°F 2 6 to 7 minutesRefrigerator- Medium 15x12 cookie sheet 425°F 2 4 to 5 minutes*Refrigerator- Large 15x12 cookie sheet 425°F 2 7 to 8 minutes*Brownies, fudgeScratch 9x9 metal pan 325°F 2 20 minutesMix 9x9 metal pan 325°F 2 23 to 26 minutes9x13 metal pan 325°F 2 17 to 19 minutesCakes, scratch or mixLayers, 2 8" or 9" cake pan 325°F 2 20 to 24 minutesRectangle 9x13 metal or glass 325°F 2 21 to 23 minutesCoffee Cake, Streusel 9x13 or Bundt pan 325°F 2 30 to 35 minutesBundt 10" Bundt pan 325°F 2 27 to 30 minutesCarrot Cake 9x13 metal or glass 325°F 2 25 to 26 minutesAngel Food 10" Angel food cake pan 325°F 2 26 to 32 minutesCookies:Drop 15x12 cookie sheet 350°F 2 5 to 7 minutesSliced 15x12 cookie sheet 325°F 2 5 to 6 minutesBar 15x10x1 pan 325°F 2 15 to 17 minutesPastry CrustScratch 9" metal or glass pie pan 425°F 2 7 minutesGraham Cracker 9" metal or glass pie pan 325°F 2 3 minutesRefrigerator 9" metal or glass pie pan 425°F 2 6 minutesFrozen 8" or 9" foil pie pan 375°F 2 5 to 6 minutesPiesTwo crust, scratch 9" metal or glass pie pan 375°F 1 34 to 40 minutesTwo crust, frozen 8" or 9" foil pie pan 375°F 1 33 to 35 minutesPumpkin, scratch 9" metal or glass pie pan 350°F 1 36 to 37 minutesNut 9" metal or glass pie pan 325°F 1 40 minutesQuiche, prebaked crust 10" quiche pan 375°F 1 32 to 34 minutesPizzaScratch** 12" pizza pan 450°F 1 13 to 15 minutesFrozen** 15x12 cookie sheet 400°F 1 11 to 13 minutesPrebaked crust 15x12 cookie sheet 450°F 1 5 to 6 minutesRefrigerator crust 15x12 cookie sheet 425°F 1 8 minutes*These times are a guide.** Do not preheat for these items. Continued next page
Proof 9-21-99Page 14JetDirect ™ Convection Roasting ChartPuff PastryFrozen Shells/sheets 15 x12 cookie sheet 375°F 2 13 minutesFrozen Turnovers 15 x12 cookie sheet 375°F 2 13 minutesCream Puffs 15 x12 cookie sheet 325°F 2 13 to 17 minutesFOOD ITEM JETDIRECT OVEN RACK COOK TIME END TEMP/TEMPERATURE LEVEL CARVING TEMPBeef:Standing Rib3 to 6 Ibs. 325°F 2 18 to 21 minutes / lb. 135°F / 145°F Med. Rare6 to 8 Ibs. 325°F 2 15 to 17 minutes / lb. 140°F / 150°F MediumRib Eye3 to 6 Ibs. 325°F 2 20 minutes / lb. 135°F / 145°F Med. RareTenderloin 140°F / 150°F Medium1-1/2 to 2-1/2 Ibs. 425°F 2 33 minutes total time 135°F / 145°F Med. RareTri Tip 425°F 2 26 minutes total time 135°F / 145°F Med. RareMeatballs, Groundbeef 350ºF 210 to 13 minutes total timeor turkey, 1 lb.35-40 1-inch meatballsChicken:Whole, unstuffed*2 to4 Ibs. 375°F 2 10 to 11 minutes / lb. 165ºF / 170ºF5 to 7 Ibs. 375°F 2 9 to 10 minutes / lb. 165ºF / 170ºFPieces, with bones/skin2 to 4 Ibs. 375°F 2 11 to 13 minutes / lb. 165ºF / 175ºFBreasts, no bones/skin1-1/2 to 2 Ibs. 375°F 2 9 to 10 minutes / lb. 165ºF / 170ºFCornish game hens*350°F240 to 60 minutes total time 165ºF / 170ºFTurkey:Whole, unstuffed*11 to 12 Ibs. 325°F 1 7 to 8 minutes/lb. 165ºF / 175ºFBreast, bone-in5 to 7 Ibs. 325°F 1 12 to 14 min /lb. 165ºF / 170ºFLamb:Leg or Shank*3 to 6 Ibs. 325°F 2 20 minutes / lb. 135°F / 145°F Med. RareRack of Lamb1 to 3 Ibs. 375°F 2 15 minutes / lb. 135°F / 145°F Med. RareLoin chops, 4 attached 375°F 2 15 to 18 minutes / lb.Shoulder chops, 4, 1" 375°F 2 14 to 15 min. total timePork:Loin3 to 5 Ibs. 325°F 2 20 minutes / lb. 155°F / 160°F mediumShoulder, boneless 325°F 2 21 minutes / lb.Sirloin cut, bone-in 325°F 2 23 minutes / lb.Chops, 4, bone-in, 1" 375°F 2 14 to 16 min. total timeChops, 4, boneless, 1" 375°F 2 14 to 16 min. total timeVeal:Rolled roast, boneless1 to 3 Ibs. 325°F 2 22 to 24 minutes / lb. 155°F / 160°F MediumShoulder, bone-in1 to 3 Ibs. 325°F 2 21 to 22 minutes / lb.Chops, 4, boneless, 1-1/4" 375°F 2 14 to 17 min. total time* Place on roasting rack or 2-piece broil pan.
Proof 9-21-99Page 15Basics for Microwave Mode – Upper OvenUtensilsRecommended for Microwave Mode• Glass ceramic (i.e. Corning Ware)• Heat-safe glass (i.e. Pyrex)• Microwave-safe plastics• Paper plates, cups• Microwave-safe pottery, stoneware, porcelainTip: To check whether a dish or mug is safe to use inthis mode, put empty item on microwave rack andheat on High for 30 seconds. If it becomes veryhot, do not use it.Not Recommended for Microwave Mode• Food carton with metal handle• Non-thermal plastics (i.e. margarine tubs)• Styrofoam cups• Recycled paper products (i.e. brown shopping bags)• Metal twist tiesRecommended Disposable Covers• Paper towels• Wax paper• Microwave-safe plastic wraps (vent so steamescapes)• Parchment paperFood Selection•Quantity - The cooking time is dependent on theamount of food in the oven.•Content – The amount of fat, sugar and liquid inthe food affects the cooking time. Example, eggs,cheese, mayonnaise, etc. cook very quickly.•Density – A non-porous food, such as roast, takeslonger to cook than a porous food such as bread.•Shape and Size –Uniform shapes and sizes cookmore evenly.Cooking Techniques•Arranging – Place food in a circular pattern withthe thickest areas toward the outside of dish.•Covering – Most foods cook and reheat moreevenly when covered.•Shielding – Cover thinner areas of food with foilto prevent over cooking, i.e. chicken drumsticks.Place a small piece of foil around the bony part tokeep it from drying out.•Stirring and Turning – Stir foods from the outeredges toward center of utensil or turn over onceduring cooking.•Standing Time – It is necessary to allow food tostand to complete cooking.Guide to Power LevelsHI (100%) Poultry, fish, fresh and frozen vegetables,casseroles, boil water, pop corn. pudding.9 ( 90%) Reheat rice and pasta.8 ( 80%) Reheat precooked food, seafood.7 ( 70%) Cheese entrees.6 ( 60%) Scrambled eggs, cakes.5 (50%) Custards, pasta, tender meats: beef,ham, lamb, pork, veal.4 (40%) Slow cook entrees and less tendermeats covered with liquid.3 (30%) Defrost uncooked or precooked food,simmer stews and sauces.2 (20%) Reheat pancakes, tortillas, French toast.1 (10%) Hold entrees at serving temperatures.
Proof 9-21-99Page 16Microwave Mode – Upper OvenTo Set a MICROWAVE Mode – Upper Oven Only:• Use microwave safe utensils.• Place food in center of rack.• Use rack level #2, unless otherwise noted.• Oven cooks on Hl (100% of power) unless another cooking power level is selected.• Microwave timer can be set for 99 minutes and 99 seconds. Always enter the seconds after the minutes,even if both are zeroes. You Will See1. Select once for the UPPER OVEN.2. Select Microwave mode.Power level is preset for Hl.3. Optional step: To change cooking power level,(Example shows a power level of 30%) select anothernumber immediately before setting the cooking time.0 = Hl (full power) 5 = 50%9 = 90% 4 = 40%8 = 80% 3 = 30%7 = 70% 2 = 20%6 = 60% 1 = 10%4. Select the cooking time.5. Use number pads to select minutes/secondsto cook in clock display window. (Illustrationshows 5 minutes and 30 seconds selected.)6. Select START.• Door latch will lock door.• Cooking will start.• Cook time will countdown.HI30MICROWAVEMICROWAVEMICROWAVE SETMICROWAVE SETmin secmin sec_ _ : _ _5 : 30Continued next pageTouchUPPERLOWERTouchMICROWAVETouch3TouchCOOK TIMETouch530TouchSTART30MICROWAVEmin sec5 : 30
Proof 9-21-99Page 17Microwave Mode – Upper Oven7. Optional step:To check or stir food, select Pause / Resume.• The microwave will stop; display shows remainingtime.• The lock symbol disappears when the door unlocks.To resume microwave cooking, select Pause / Resume• The door latch will lock the door; Microwavecooking will resume.• Remaining cook time counts down in display.8. At the end of programmed cooking time:• Word “End” lights in display.• 4 chimes signal end of cooking.• Microwave turns off.• Door latch unlocks door.• When door is opened, display again showstime-of-day.9. To end or cancel mode before cooking time hasexpired, turn off oven.10. To change microwave time, without re-settingentire program, touch Microwave mode. (Time flashesin display.) Select COOK TIME immediately. Enterthe new time; touch START.30PauMICROWAVEmin sec4 : 50You Will SeeMICROWAVEmin sec4 : 50PAUSETouchPAUSERESUMETouchPAUSERESUMETouchUPPEROFFTouchCOOK TIMEEndEndEndEndEnd
Proof 9-21-99Page 18Microwave Cooking – Upper OvenCooking Fresh Vegetables• Cook on rack level 2 on HI power.• Timings are for vegetables peeled, trimmed and ready to cook.• Stir or rearrange vegetables once during cooking.• Allow vegetables to stand covered 2-3 minutes before serving.VEGETABLE AMOUNT CONTAINER WATER OR APPROX.(purchased weight) Type & Size *PREPARATION COOKING TIMEMETHODAsparagus, spears 1 lb (454g) 1-quart w/lid 1/4 cup (50 ml) 4 to 5 minutesBeans, green or wax, 1 lb (454g) 1-quart w/lid 1/4 cup (50 ml) 11 to 13 minutescut in piecesBroccoli, cut in pieces 1 lb. (454g) 1-quart w/lid 1/4 cup (50 ml) 9 to 10 minutesBrussels sprouts l0 oz. (280g) 1-quart w/lid 1/4 cup (50 ml) 9 to 12 minutesCabbage, wedges 1 lb. (454g) 1-quart w/lid 1/4 cup (50 ml) 9 to 10 minutesCarrots, baby 1 lb. (454g) 1-quart w/lid 1/4 cup (50 ml) 7 to 8 minutesCarrots, sliced 2 cups 1-quart w/lid 2 tbsp. (30 ml) 7 to 8 minutesCauliflower, cut in pieces l lb. (454g) 1-quart w/lid 1/4 cup (50 ml) 9 to 11 minutesCorn, on the cob (husks 1 ear 2-quart w/lid none 5 minutes& silks removed) 2 ears none 7 to 8 minutes4 ears none 8 minutesPotatoes, baking 1 Place on rack in Wash & scrub 6 to 8 minutesMedium (6-8 oz. each) 2 circle. well. Pierce 12 to 14 minutes3 with fork. 16 to 18 minutes4 22 to 25 minutesPotatoes, baking 1 Place on rack in Wash & scrub 10 minutesLarge (10-12 oz. each) 2 circle. well. Pierce 13 to 14 minutes3 with fork. 14 to 15 minutes4 16 to 17 minutesPotatoes, red, boiling – cut 1 lb. (454g) 1-quart w/lid 1/4 cup (50 ml) 6 to 7 minutesinto 1" to 1-1/2" pieces 2 lbs. (908g) 2-quart w/lid 1/4 cup (50 ml) 11 to 12 minutesSpinach, leaf 1 lb. (454g) 3-quart w/lid None 4 to 5 minutesSquash, Acorn 1 whole - 9x9 baking dish Fill each half 10 to 12 minutesLarge – l to l-1/2 lbs. each cut in half with 1 tbsp.brown sugar,1/2-tsp. cinnamon& 1 tsp. butter.Zucchini, sliced 1 lb. (454g) 1-quart w/lid 1/4-cup (50 ml) 6 to 8 minutesYams, whole 1 small Place on baking Wash & scrub 8 to 9 minutes2 small sheet. well. Dry & 13 to 14 minutes4 small pierce with 15 to 16 minutes1 med. fork before 9 to10 minutes2 med. baking. 11 to 13 minutes4 med. 15 to 16 minutes1 large 11 to 12 minutes2 large 17 to 18 minutes
Proof 9-21-99Page 19Reheating Cooked Foods• Cover loosely with wax paper or plastic wrap.• Arrange items according to Microwave Cooking Techniques, Page 15.• Reheat items on rack level 2.• Timings are for items starting at refrigerator temperature.• Stir food if possible, re-cover and allow to stand 2 to 3 minutes before serving.COOKED FOOD POWER LEVEL AMOUNT or APPROX. TIME PROCEDUREWEIGHTCasserole and Main HIGH 8 oz. serving 1-1/2 to 2 minutes Cover with plastic wrapDishes – Stirrable (100%) and stir after half the time.(such as Macaroni 2 - 6 oz. 2-1/2 to 3-1/2and Cheese) servings minutesCasseroles and MEDIUM 1 serving 3 to 6 minutes Cover with plastic wrap.Main Dishes – 5 - (50 %) 2 servings 5 to 7 minutes Rotate after half the time.Nonstirrable 4 servings 10 to 11 minutes(such as Lasagna)Meat: HIGH 1 serving 1-1/2 to 2 minutes Cover loosely withChicken pieces, (100%) 2 servings 2-1/2 minutes plastic wrap.chops, hamburgers,meat loaf slicesMeat Slices: HIGH 1 serving 1-1/2 to 2 minutes Cover with wax paper.Beef, ham, pork, (100%) (3 to 5 oz.)turkey 2 servings 1-1/2 to 2 minutes(6 to 10 oz.)Potato, Baked HIGH 1 large, 3 minutes Cut potato lengthwise(100%) 10-12 oz. and then several times2 medium, 3-1/2 minutes crosswise. Cover with wax paper.6-8 oz. eachPastry, Danish MEDIUM 1 large pastry 1 to 1-1/2 minutes Place on small plate or5 - (50%) paper towel.Pie HIGH 1 slice 1 to 1-1/2 minutes Place on microwave-safe(100%) 2 slices 2 to 2-1/2 minutes dish. Do not cover.Pizza, slices HIGH 1 slice 1 minute Place on microwaveable plate;(100%) 2-3 slices 1-1/2 minutes cover with wax paper.Tortillas, 6 MEDIUM 6 stacked 1 minute Wrap between 2 paper towels5 - (50%) with top towel as cover.Vegetables HIGH 1 cup 1-1/2 to 2 minutes Cover. Stir after half the time.(100%) 2 cups 3 to 4 minutesWaffles and MEDIUM 1 waffle / toast 40 seconds Warm on paper towel or dish.French Toast 5 – (50%) 2 waffle / toast 1 minute3 waffle / toast 1-1/2 minutes4 waffle / toast 1-3/4 minutesMicrowave Cooking– Upper Oven
Proof 9-21-99Page 20Microwave Cooking – Upper OvenDefrosting• Defrost uncooked meat, fish and poultry using 30% power.• Remove all meat, poultry and fish from package. Failure to remove will cause steam to develop inside theclosed package. Portions begin cooking before defrosting is complete.• Place meats on flat tray/dish or microwave roasting rack to catch drippings.• Allow meat to stand after removing to complete defrosting.• Place items on rack level 2 when defrosting.FOOD ITEMS PROCEDURE APPROX. DEFROST TIME(Minutes per pound of weight)Meat:Bacon 1 lb. Remove from wrapper. Place on paper towel 5 to 6 minuteson a dish. Defrost until slices can be separated easily.Chops Turn over and rearrange halfway through 7 to 11 minutes1 to 4 chops defrost time. Allow to stand 5-10 minutes.Cubed Meat Turn over and separate pieces halfway through 8 to 10 minutes1 to 4 lbs. defrost time. Allow to stand 8-10 minutes.Ground Meat Remove thawed portions halfway through 7 to 8 minutes for 1 lb.1 to 3 lbs. defrost time. Turn meat over and continue 8 to 9 minutes for 2 lbs.defrosting. Allow to stand 5-10 minutes. 9 to 10 minutes for 3 lbs.Roast (Bone-in Turn over and rotate at half time. Cover warm areas Less than 2" thick - 7 to 8 minutesor Boneless) with aluminum foil. Allow to stand 8-10 minutes. Over 2" thick, 9 to 12 minutes2 to 6 lbs.Steaks Turn steaks over and rearrange halfway 8 to 11 minutes1 to 4 steaks through defrost time. Cover thawed areas withaluminum foil. Allow to stand 5-10 minutes.Fish: Halfway through defrost time, turn over and rotate.Fillets/Steaks If possible, separate and rearrange pieces. Let stand1 lb. 5 to 10 minutes to complete defrosting. 3 to 4 minutes2 lbs. 5 to 6 minutes3 lbs. 7 to 8 minutesPoultry:Chicken, Whole Turn over and rotate halfway through defrost. 9 to 12 minutes3 to 5 lbs. time. Allow to stand 8-10 minutes.Chicken- Pieces Break apart pieces and turn over halfway 9 to 13 minutes1 to 3 lbs. through defrost time. Allow to stand 5-6 minutes.Cornish Game Hens Halfway through defrost time, remove birds1 to 4 hens, from package, rotate and turn over. Shield end 7 to 8 minutes1.5 lbs. each of legs, wings and any warm areas with foil.Allow to stand 8-10 minutes.Turkey Breast Halfway through defrost time, remove from4 to 6 lbs. package, turn over and shield warm areas with foil. 7 to 8 minutesAllow to stand 15-20 minutes.Cooked Poultry Halfway through defrost time, break apart any1/2 to 1 lb. pieces and remove thawed pieces. Allow 2 to 3 4 to 6 minutes(2 to 4 cups) minutes standing time to complete defrosting.
Proof 9-21-99Page 21Microwave Cooking – Upper Oven SHORTCUTS• Place all items on rack level 2.FOOD ITEMS POWER APPROX. PROCEDURES(AMOUNT/WEIGHT) LEVEL TIMEBeverage/Cup of Soup - 6 oz. 100% (High) 1-1/2 minutes Place bowl or cup in center of oven.Butter, 1 stick (1/2 cup) - 50% 1-3/4 minutes Remove wrapper and place butter in dish, coveredmelted (Medium)with plastic wrap. Stir once when melting.Butter, 1 stick (1/2 cup) - 30% (Low) 1-1/2 to 1-3/4Remove wrapper and place butter in dish, coveredsoftened minuteswith plastic wrap.Chocolate Chips, 100% (High) 1-1/2 minutes Place chocolate chips in dish. Stir once during1/2 cup – melted melting. Note that chocolate will hold shapeeven when softened.Chocolate, Baking 100% (High) 1-1/2 minutes Will hold shape even when softened.1 square, 1 oz.Frozen Vegetables, 1 lb. 100% (High) 7 to 10 minutes Cooking times will vary depending on type ofvegetable. Place frozen vegetables in 1-quartcasserole dish. Add 2-3 Tbsp. water and cover.Allow to stand covered 2 to 3 minutes.Chicken, breast pieces, 100% (High) 9 minutes Place pieces in baking dish. Cover withboneless/ skinless, 1 lb. wax paper. Rotate once during cooking time.Fish, Fillets, 1 lb. 100% (High) 4-6 minutes Cover with plastic film, venting one corner.Test for doneness by flaking with a fork.Allow to stand 5 minutes covered.Fish, Steaks, 4 @ 7oz. each 100% (High) 6-7 minutesGround Beef, 1 lb. - 100% (High) 5 minutes Crumble into dish. Cover with plastic film, ventinglightly browned one corner. Stir twice during browning time.Drain grease.Nachos 100% (High) 3 to 4 minues Place chips on dish; arrange ingredientson top and heat.Quesadilla 100% (High) 3 to 4 minues Reheat on plate.Popcorn, 3.5 oz. package 100% (High) 3 - 4 minutes Time may vary depending on package size. Pop one(Prepackaged Microwave or until bag at a time, placing in center of oven. AfterPopcorn only) popping slows popping, open bag carefully, away from face anddown. body since popcorn and steam are extremely hot.Do not reheat unpopped kernels or reuse bag.
Proof 9-21-99Page 22CookSmart® Mode – Upper Oven1. Select UPPER oven.2. Select CookSmart™ Mode.3. Use number pads to select food group 1, 2,3 or 4, (Example shows food group 1 selected).4. Select the conventional cooking time.5. Use number pads to set conventional cooktime.(Example shows 12 minutes).• Tip: Cook time is displayed in conventional timein hours and minutes.6. Select START to preheat oven.(Example shows cook time converted toCookSmart time: 3:00 minutes.)• When the oven reaches the correcttemperature one chime will sound and the word“PREHEAT” disappears.TouchUPPERLOWERTouchCOOKSMARTTouch1TouchCOOK TIMETouch12TouchSTARTTo Set a COOKSMART™ (CS) Mode• Select rack level before selecting the CS mode.• Always Preheat when using the COOKSMART mode.• The oven temperature is automatically determined by COOKSMART™.•Select the COOKSMART number by food category.•COOKSMART modes cook in about one-fourth of the conventional cooking time (ie. 12 minutesconventional time = 3 minutes COOKSMART time).• Enter the conventional cook time called for in your recipe (a reduced cooking time is convertedautomatically by COOKSMART).You Will SeeC S -C S 1COOKSMARTCOOKSMARTmin sec3 : 00SETHRS min_ _ : _ _0 : 12 SETHRS minC S 1PREHEATContinued next page.
Proof 9-21-99Page 23CookSmart® Mode – Upper Oven7.After oven is preheated, add food and select START.• Motorized door latch locks door.•COOKSMART cook time countdown begins.8. Optional step:To pause the cooking process, select PAUSE/RESUME• The door latch unlocks.• Cooktime stops counting down (example shows ovenpaused with 58 seconds remaining to cook).To resume the cooking process close the door, touchPAUSE/RESUME pad again.• The door latch locks the door.• Cooktime resumes counting down.9. At the end of COOKSMART cooking mode:• Oven chimes 4 times and the word “End” is displayed.• The door latch unlocks the door.• Oven will continue to chime as a reminder to checkfood.• When the door is opened, the word “End” disappearsfrom this display and chimes stop.10. To cancel a COOKSMART mode afterthe mode has started, touch Upper Off .• The door latch unlocks the door.• Timer display reverts to the time of day.11. To add more time to a COOKSMART modeafter the original cooking time has ended.• Repeat steps 1 through 5; then touch STARTtwo times in succession. (The combination modestarts immediately as the oven is already preheated.)TouchSTARTTouchPAUSERESUMETouchPAUSERESUMETouchUPPEROFF- or -open the doorTouchUPPEROFFTouchSTARTSTARTYou Will SeeC S 1min sec3 : 00PAUSEmin sec0 : 58PAUmin sec0 : 58C S 1EndEndEndEndEnd
Proof 9-21-99Page 24CookSmart® Mode – Upper OvenCS1 - Guidelines for Breads and Desserts• Metal pans become hot quickly and yield morebrowning.• Place food in center of oven for adequate aircirculation.• Biscuits and cookies should be left on pan for 3 to 4minutes after removal from oven.• Timings on the chart are a guide.Breads, YeastFrench, Baguettes or Braid 2 15x12 cookie sheet or 25 to 30 minutes15x10-1/2 x1 jelly roll panFocaccia 1 15x10-1/2 x1 jelly roll pan 20 to 25 minutesRollsCinnamon 2 9x13 pan 20 to 25 minutesDinner, scratch 2 15x12 cookie sheet or 14 to 19 minutes15x10-1/2 x1 jelly roll panDinner, frozen 2 8" round pan, 12-cup muffin tin 18 to 22 minutesor 15x12 cookie sheetBreads, SpecialtyBread, Garlic, Fresh (1 lb.) 1 15x10-1/2 x1 jelly roll pan 5 to 8 minutesBread, Garlic, Frozen (1 lb.) 1 Place on oven rack. 6 to 8 minutesBread, Bruschetta (8 oz.) 1 15x10-1/2 x1 jelly roll pan 5 to 8 minutesCornbread, Scratch 2 9x9 metal pan 30 to 35 minutes2 9x13 metal (double batch) 40 minutes2 12-cup muffin tin 25 to 30 minutesCornbread, Mix 2 8x8 metal or glass pan 30 to 35 minutes*2 9x13 metal pan 25 to 30 minutes2 12-cup muffin tin 25 to 30 minutesMuffinsMix, Muffin 2 12-cup muffin tin 14 to 23 minutesMix, Mini-Muffins 2 12-cup mini-muffin tins 15 to 20 minutesScratch Muffins, Nut Variety 2 12-cup muffin tin 15 to 20 minutesScratch, Mini-Muffins, Nut Variety 2 12-cup mini-muffin tins 19 to 20 minutesBiscuitsRefrigerator, 10 Medium 2 8" round pan 10 to 14 minutesRefrigerator, 8 Large 2 15x12 cookie sheet 15 to 18 minutesScratch or Mix, 12 2 15x12 cookie sheet 14 to 18 minutesCrescent Rolls, refrigerator, 8 2 15x12 cookie sheet 11 to 13 minutesScones, 8 to 10 2 15x12 cookie sheet 14 to17 minutesCS1 FOOD ITEMS RACK PAN SIZE AND TYPE CONVENTIONALLEVEL COOK TIME*This longer time is needed to brown bottom crust.
Proof 9-21-99Page 25CS1 FOOD ITEMS RACK PAN SIZE AND TYPE CONVENTIONALLEVEL COOK TIMEBrowniesFudge, Scratch 2 8x8 or 9x9 metal or glass 30 to 40 minutes2 9x13 metal or glass 25 to 30 minutesFudge, Mix 2 8x8 or 9x9 metal or glass 40 to 45 minutes2 9x13 metal or glass 30 to 35 minutesCakes, SpecialtyPineapple Upside-Down 2 8" round glass dish 50 to 55 minutesStreusel Coffeecake, Mix 2 9x13 metal or glass 35 to 40 minutes2 9x9 glass or 9" cake pan 25 to 30 minutesGingerbread, Mix 2 8x8 glass 20 to 25 minutesCookiesBar 2 15x10-1/2x1 jelly roll pan 20 to 25 minutesDrop 2 15x12 cookie sheet 8 to 12 minutesRolled 2 15x12 cookie sheet 7 to 9 minutesRefrigerated Dough 2 15x12 cookie sheet 9 to 13 minutesFrozen Dough 2 15x12 cookie sheet 18 to 24 minutesDessertsTurnovers, fruit, frozen 2 15x12 cookie sheet 25 to 30 minutesCream Puffs, mini (20) 2 15x10-1/2x1 jelly roll pan 25 to 30 minutesPastry CrustScratch 2 9" metal or glass pie pan 15 to 20 minutesRefrigerated 2 9" metal or glass pie pan 9 to 13 minutesFrozen 2 8" or 9" foil pie pan 7 to 9 minutesGraham Cracker 2 9" metal or glass pie pan 4 to 5 minutesPies, Cobblers, Fruit CrispsPie, two-crust scratch or frozen 1 8" or 9" foil pan 70 to 80 minutes*Cobbler, fruit, with biscuit topping 2 8x8 or 9x13 metal or glass 30 minutes2 2 quart deep dish 20 to 25 minutesCrisp, fruit (peach or apple) 2 8x8 metal or glass 30 minutes2 9x13 glass 35 minutes*This longer time is needed to brown bottom crust.CookSmart® Mode – Upper Oven(continued from previous page)
Proof 9-21-99Page 26CookSmart® Mode – Upper OvenCS2 FRUIT AND VEGETABLE ITEMSRACK PAN SIZE AND TYPE CONVENTIONALLEVEL COOKING TIMEApplesRome Beauty, 4 large, halved 1 8x8 glass 40 to 45 minutesCarrotsQuartered, cut into 2" strips 1 Bottom of 2-piece broil pan 30 to 35 minutesCorn6 ears, husks removed 1 9x13 glass 30 minutesMushrooms, Large, stuffed 1 15x10-1/2x1 jelly roll pan 15 to 18 minutesPotatoes, BakingLarge 10 to 12 oz. 1 Place on oven rack. 80 to 90 minutesMedium 7 to 9 oz. 1 Place on oven rack. 60 to 70 minutesSmall 4 to 6 oz. 1 Place on oven rack. 50 to 60 minutesPotatoes, NewQuartered, 3 Ibs. 1 Bottom of 2-piece broil pan 40 minutesSquash, Winter4 halves, placed face down in dish 1 9x13 glass 60 to 65 minutesTomatoes4 or 6 halves, with crumb topping 1 8x8 glass 15 to 20 minutesVegetables, Assorted6 cups, cut into 1" pieces 1 Bottom of 2-piece broil pan 35 to 40 minutes12 cups, cut into 1" pieces 1 Bottom of 2-piece broil pan 50 to 60 minutesYams, WholeLarge, 12 to 15 oz. 1 Place on oven rack. 80 to 90 minutesMedium, 8 to 10 oz. 1 Place on oven rack. 50 to 55 minutesCS2 – Guidelines for Fruits and Vegetables• Peel or pierce fruits and vegetables to prevent bursting.
Proof 9-21-99Page 27CookSmart® Mode – Upper Oven• Allow refrigerated meats and poultry to stand atroom temperature for 15 to 20 minutes beforecooking.Meats• Select roasts up to 3-inches thick.• Use the porcelain broiler pan with a low V-rack forroasts.• Calculate the total minutes per pound and entertotal cook time.• Cook all meats uncovered unless otherwisespecified.• Do not cook food with large amounts of liquid.Chart continued next pageCS3 – Guidelines for Meat, Poultry and Casseroles• Check food for doneness with meat thermometerat minimum time.• Meat will continue to cook and internal temperaturewill rise during standing time.• Score fat on roasts before cooking.• Brush lean cuts of meat and fish with vegetable orolive oil before roasting to prevent sticking.• When a recipe has a two-step temperature/timecooking method, such as rack of lamb, use the totaltime from both steps to set cook time.CAUTION!When roasting, open the door carefully. There maybe an accumulation of steam, smoke and spattering offats due to speed of cooking.Beef:Tri-tip 1-1/2 to 3 Ibs. 30 to 35 minutes / lb.Tenderloin Roast 1 lb. 47 to 48 minutes / lb.2 Ibs. 34 to 36 minutes / lb.2-1/2 to 3 Ibs. 28 to 32 minutes / lb.London Broil 2 Ibs. 20 minutes/lb.2-1/2 Ibs. 23 to 25 minutes / lb.Meat Loaf, ground beef or 1-1/2 Ibs. 60 to 65 minutes totalturkey, shape in ring 2 Ibs. 65 to 70 minutes totalMeat Balls, ground beef or 1 Ib. 15 to 20 minutes totalturkey (35-40 1-inchmeatballs)CS3 MEATS WEIGHT COOK TIME DONENESSMinutes Per PoundBeef and lamb should beremoved from oven wheninternal temperature reaches120 – 125°F. Cover with foiland allow to stand 10 – 15minutes. Temperature will rise15 – 20°F during standingtime. Serving temperaturesshould be 140°F – rare;145°F– medium rare; and 150°F –medium.Use 10" round dish. Arrangemeat in ring or donut shape.After removing, drain fat andcover with foil for 10 minutes.Space evenly on roll pan.See beef information fordoneness.Lamb:Rack 1-1/2 to 2 Ibs. 24 to 36 minutes / lb.Rack, Crown 3 to 4 Ibs. 18 to 19 minutes / lb.Loin Chops, 4 attached 1 to 2 Ibs. 34 to 36 minutes / lbCONVENTIONAL
Proof 9-21-99Page 28CookSmart® Mode – Upper OvenChart continued next pageCS3 - MEAT, POULTRY AND CASSEROLES, continued from previous pagePoultry• Roast whole roasters with breast-side up; do nottie or truss legs.• A basting sauce keeps the outside skin moist.• Do not use roasting bags in this oven.• Marinate boneless, skinless chicken breasts for 30minutes to 24 hours before cooking.Chicken:Breasts - with skin & bones 1 to 1-1/2 lbs. 27 to 28 minutes / lb.(place in pan with skin up) 2 to 2-1/2 lbs. 20 to 22 minutes / lb.3 to 4 Ibs. 17 to 19 minutes / lb.Breasts, Boneless, Skinless 1/2 to 1 lb. 17 to 20 minutes totalmarinated 1 to 1-1/2 lbs. 21 to 25 minutes total1-1/2 to 2-1/2 lbs. 26 to 34 minutes total2-1/2 to 3-1/2 lbs. 33 to 39 minutes total3-1/2 to 4 lbs. 38 to 44 minutes totalPieces 1 to 1-1/2 lbs. 21 to 22 minutes / lb.(place on V-rack in pan) 2 to 3 Ibs. 16 to 17 minutes / lb.3-1/2 to 4-1/2 Ibs. 14 to 15 minutes / lb.Whole Chicken 2-1/2 to 5 Ibs. 24 to 25 minutes / lb.(place on V-rack in pan) 5-1/2 to 7 Ibs. 22 to 23 minutes / lb.Cornish Hens, 2 (on V-rack) Approx. 1-1/2 lb. each 19 minutes / lb.Cornish Hens, 4 (on V-rack) Approx. 1-1/2 lb. each 12 minutes / lbWhole chicken and cornishhens should be removed fromoven when internaltemperature reaches 155° –160°F. Cover with foil andallow to stand 10 to 15minutes. Temperature will rise15°– 20°F during standingtime and juices should runclear. Serving temperaturesshould be 170°F – 1 75°F.Fish should be removed fromoven when fish flakes with afork. Remove small piecesthat may cook faster. Thinends of fillets should be foldedunder to make pieces asuniform as possible.• Small pieces of aluminum foil may be used to coverpoultry wings or legs to prevent overbrowning.• Stuffed poultry is not recommended in this mode.• Prick skin on chickens before roasting.• Check inner thigh area for doneness with meatthermometer.• Pound boneless, skinless chicken breasts for uniformthickness and more even cooking.Fish:Fillets, Snapper (1/2" thick) 1 lb. 14 to 15 minutes / lb.Fillets, Snapper (3/4 to 1" thick) 1-1/2 to 2 Ibs. 16 to 18 minutes / lb.Fillets, Salmon (3/4" thick) 1-1/2 Ibs. 24 minutes / lb.Fillets, Halibut (1" thick) 1 lb. 19 minutes / lb.Fillets, Salmon (1-1/4" thick) 1-1/2 to 3 Ibs. 17 to 18 minutes / lb.Steaks, Halibut (1" thick) 1 to 1-1/2 lbs. 15 to 17 minutes / lb.Steaks, Salmon (1-1/4" thick) 1-1/2 to 2-1/2 Ibs. 18 to 22 minutes / lb.CS3 POULTRY WEIGHT COOK TIME DONENESSCONVENTIONAL
Proof 9-21-99Page 29CookSmart® Mode – Upper OvenCS3 – CASSEROLES• Select shallow, oblong or oval-shaped casseroledishes.• When cooking casseroles with cheese toppings, holdCASSEROLES RACK PAN SIZE AND TYPE CONVENTIONALLEVEL COOK TIMEChicken Divan 2 9x9 glass 40 to 45 minutesChicken Divan 2 9x13 glass 45 to 50 minutesEnchilada Casserole 2 9x13 glass 40 minutesEnchiladas, Chicken 2 9x13 glass 30 minutesLasagna*2 9x13 glass 45 to 50 minutesMacaroni and Cheese 2 2-quart casserole 30 to 35 minutesMostaccioli Casserole 2 7x12 glass or casserole 35 to 40 minutesScalloped Potatoes 2 9x13 glass 1 hour 40 minutesShepherd’s Pie 2 9x13 glass 30 to 45 minutesStrata 2 9x13 glass 65 to 70 minutesStuffed Green Peppers 2 9x9 glass 45 to 55 minutesTuna Noodle Casserole 2 2-quart casserole 30 minutesTurkey Tettrazzini 2 2-quart casserole 15 to 20 minutes* Lasagna should be covered with foil during first half of cooking time to prevent over browning.cheese and add during the last 3 to 4 minutes(conventional time). Finish cooking.• Reduce amount of fine bread crumb toppings.CS4 – GUIDELINES FOR FROZEN COOKED FOODS• Large frozen items may need more time, such as a9x13 frozen lasagna or large frozen fruit pies. Rotatecontainer in oven then add more time. Cover withfoil during first half of cooking time if food brownstoo quickly.• Frozen fruit turnovers are baked using CookSmart 1(Breads and Desserts).• Fresh frozen vegetables are cooked in theMicrowave mode. Follow microwave instructions onpackage.• Heat frozen packaged entrees, dinners, andcasseroles in original container.• Oversize frozen cooked foods, i.e. 96 oz. entrees,are cooked in Lower Oven Bake mode.• To set cooking time, use the conventional oven timeon the package (not microwave heating time). Useminimum recommended time and add more time ifnecessary.• Follow package directions for removing cover,covering with foil, venting package, etc.
Proof 9-21-99Page 30PREHEATING THE OVEN• Preheat the oven when using the BAKE,COOKSMART™, JETDIRECT™ and CON–VECTION modes.• Do not preheat the oven for ROAST,CONVECTION ROAST, CONVECTION BAKE,BROIL, and CONVECTION BROIL modes.• Place racks in the oven before preheating.• During preheat the selected cooking temperatureis displayed and alternates with a display of theactual oven temperature.• The oven chimes once when it is preheated andthe selected cooking temperature is displayed.OPERATIONAL SUGGESTIONS• Use the cooking charts in this Care & Use as aguide to achieving the best cooking results.• Do not set pans on the opened oven door. Pansmay scratch the glass or liquids may spill into doorvent openings.• Use the interior oven light to view the foodthrough the oven door window.• Use TIMER 1 OR TIMER 2 to keep track of cookingtimes.UTENSILS• Use pans that give the desired browning. For tender,golden brown crusts, use light nonstick/anodizedor shiny metal utensils.• Do not cook with the empty broiler pan in theoven, as this could change cooking performance.Store the broil pan outside of the oven.• Tips for “Solving Baking Problems” are found onPage 55.HIGH ALTITUDE BAKING• When cooking at high altitude, recipes and cookingtimes will vary from the standard. For accurateinformation, write the Extension Service, ColoradoState University, Fort Collins, Colorado 80521.There may be a cost for the bulletins.Lower Oven – General TipsCONDENSATION / TEMPERATURE SENSOR• It is normal for a certain amount of moisture toevaporate from the food during any cookingprocess. The amount depends on the moisturecontent of the food. The moisture may condenseon any surface cooler than the inside of the oven,such as the control panel.• When cooking with JetDirect or CookSmart,meats and poultry may create spatter and steam.Open door slowly.• Your new Thermador® oven has an electronictemperature sensor that accurately maintains thetemperature selected. Your previous oven mayhave had a mechanical thermostat that driftedgradually over time to a higher temperature. It iscommon to experience an adjustment periodwhen cooking your favorite recipes in the newoven.OVEN RACKS• Rack positions are numbered from the bottomrack rail guide to the top. Check the cooking chartsfor the recommended position.• To insert racks into the oven, hold the rack withthe back rail up and toward the back. Place thesafety hooks under the front of the rail guides.Push the rack into the oven, lifting the rack stopsover the front of the rail guides. Slide the rackinto position.• To remove racks or reposition racks in the oven,pull the rack towards the front of the oven. Lift upthe front of rack over the safety stops and pullfrom the oven.• Rack rail supports should not be removed fromthe oven.• CAUTION! Never use aluminum foil to cover theoven racks or to line the oven. It can cause damageto the oven can liner if heat is trapped under thefoil.• When placing food on a rack, pull the rack out tothe stop position. The racks are designed to lockwhen pulled forward.
Proof 9-21-99Page 31Lower Oven – Heating ModesThe following illustrations give an overview of what happens in the oven with each mode setting. The arrows repre-sent the location of the heat source during specific modes. The lower element is concealed under the oven floor.CONVECTION BROILConvection broiling combines theintense heat from the upper elementwith the circulation assisted by con-vection fan. This air circulation crispsthe exterior surface and retains in-ner moisture in meats more than1-1/2" thick.CONVECTION ROASTConvection roasting combines theheat from the lower concealed ele-ment with additional heat from theconvection element and fan. The re-sult is a drier, crisper exterior thatseals in the interior juices. It is per-fect for roasting tender meats in anuncovered, low-sided pan.CONVECTION BAKEConvection Bake has heat from theupper and lower element withcirculation assisted by the convectionfan. This mode is designed for breadsand pastries.CONVECTION orDEHYDRATEConvection is cooking with heatfrom a third element concealedbehind the back wall of the oven. Itis used with a fan to speed up thecirculation of heated air throughoutthe oven. Dehydrating is similar toconvection cooking and holds anoptimum low temperature whilecirculating the heated air to removemoisture slowly for foodpreservation.BROILBroiling uses intense heat radiatedfrom the upper element to give ex-cellent top browning or searing.ROASTRoasting has more heat from the topelement. This additional heat is bestfor roasting less tender meats in acovered pan.BAKE or PROOFBaking is cooking with heated air.Both upper and lower elements areused to heat the air and cycle tomaintain the temperature. Proofing,while similar to bake, holds an opti-mum low temperature for yeast torise.
Proof 9-21-99Page 32BAKE TIPSTo set BAKE mode:• Preheat when using the Bake mode.• Use BAKE for general cooking on one or two racks.Bake Mode – Lower Oven1. Select OVEN.• Select twice for LOWER oven.2. Select BAKE.The temperature is automatically set at 350ºF.3. Optional step:To change the temperature from 350ºF, selectanother temperature immediately before starting.4. Select START.The temperature display alternates between theset temperature and the actual temperature,beginning with 100°F. The actual temperaturecounts up in 5°F increments.The oven is preheated when the chime signals once.PREHEAT disappears from the display.5. To end this mode, select the oven OFF pad forthe oven in use.You Will See• Follow the recipe, package directions, or the cookingchart on next page for baking temperatures, timeand rack position.• Baking time will vary with the size, shape and finishof the baking utensil. Dark metal pans or nonstickcoatings will cook faster with darker results. Insulatedbakeware will lengthen the cooking time for mostfoods.• For best results, bake food on a single rack with atleast 1-1/2" space between utensils and oven walls.• Use a maximum of 2 racks when selecting the bakemode. Stagger pans or baking sheets so that one isnot directly above another.• Eliminate heat loss from the oven by using the windowto periodically check food for doneness.TouchUPPERLOWERTouchBAKETouch375TouchSTARTTouchLOWEROFF100o/375oPREHEAT375oBAKE350oBAKE
Proof 9-21-99Page 33Baking Chart – Lower Oven* This chart is a guide. Recipe or package directions should take precedence.Food Item Oven Temperature (ºF) Rack Position Time*Cakes:Angel Food Mix 350°1 40 to 50 minutesCake Mix, Layers8" or 9" round, 350°2 and 5 30 to 35 minutes9 x 13 rectangle 350º 3 30 to 35 minutesSpecialty Cakes:Scratch 350º 3 30 to 40 minutesBundt Cakes 350º 2 40 to 45 minutesPound Cakes 350°2 48 to 58 minutesCupcakes 350º 2 and 5 21 to 26 minutesQuick Breads:Cornbread, 400 °3 20 to 30 minutesMix or scratchGingerbread 350°3 35 to 40 minutesMuffins 425°3 15 to 20 minutesCookies:Bar 350°3 24 to 26 minutesDropped 375°3 8 to 10 minutesSliced 375°3 8 to 10 minutesDesserts:Fruit, Crisps 350°2 45 to 55 minutes and Cobblers 350°2 45 to 55 minutesCustards and 350°2 40 to 50 minutes Puddings 350°2 30 to 35 minutes
Proof 9-21-99Page 34To set ROAST mode:• Use ROAST for less tender meats and poultry.• Roast covered with a lid or foil or in high-sided roaster.Roast Mode – Lower Oven1. Select OVEN.• Select twice for LOWER oven2. Select ROAST.The temperature is automatically set at 350º F.3. Optional step:To change the temperature from 350ºF, selectanother temperature immediately beforestarting.4. Select START.The temperature display alternate between theset temperature and the actual temperature,beginning with 100ºF. The actual temperaturecounts up in 5ºF increments.The oven is preheated when the chime signalsonce. PREHEAT disappears from the display.5. To end this mode, select the OFF pad for theoven in use.You Will See• Use to roast meats, poultry and vegetables, (ex:potatoes, squash, onions and carrots) which wouldbe covered or cooked in a high-sided open roaster.• Add liquids, such as water, juice, wine, bouillon orstock for flavor and moisture.ROAST TIPSTouchUPPERLOWERTouchROASTTouch375TouchSTARTTouchUPPEROFF• Roasting bags are suitable to use in this mode.• Preheating is generally unnecessary in the ROASTmode unless the recipe specifically recommends it.100o/375oPREHEAT375oROAST350oROAST
Proof 9-21-99Page 35Roasting Chart – Lower OvenMeat and Poultry Oven Rack Cook Time End TempCovered Pan Temperature Position (ºF)(ºF)Beef:Pot roast,3-4 pounds 350°1 40 to 60 minutes per pound 170°Beef Brisket 350°2 50 to 60 minutes per pound 170°Beef Chuck 350°1 45 to 55 minutes per pound 170°Meat Loaf 350°3 60 to 90 minutes total time 170°Poultry:Chicken, whole 375°1 16 to 20 minutes per pound Thigh 170º* halves or piecesTurkey, whole 350°2 11 to 15 minutes per pound 170°*Pork:Shoulder 325°1 35 to 40 minutes per pound 170° Chops, thick 375°1 35 to 40 minutes per pound 170°1" – 1-1/2"Smoked Ham, half 325°1 2 to 3 hours total 170°* Serving temperature is 175ºF. Cover with foil and let stand for 10-15 minutes.
Proof 9-21-99Page 36BROIL AND CONVECTION BROIL TIPSTo Set the BROIL and CONVECTION BROIL Modes:Broil and Convection Broil Modes – Lower Oven1. Select OVEN.• Select twice for LOWER oven.2. Select BROIL orCONVECTION and BROIL.The temperature is automatically set atHI.3. Optional step:To change the setting from HI, select a500ºF for Medium Broil or 450ºF for LowBroil temperature immediately beforestarting.4. Select START.5. To end this mode, select the oven OFFpad for the oven in use.You Will See• Place rack at the rack level needed before turningon the oven.• Start broiling with cold food directly from therefrigerator.• Start broiling with a cool oven and broiler pan.• Brush fish and lean cuts of meat with vegetable oilbefore broiling to prevent sticking.• Start poultry with skin side down.• Turn food after one half of the total cooking time.Thicker cuts of meat or poultry can be turned moreoften.Utensils:• Slotted top grid on broiler pan lets fat drip awayfrom the upper heating element; this reducesspattering and smoking.• When top browning casseroles or bread, use onlymetal or glass-ceramic (Corning ) bakeware.• Never use heatproof glass (Pyrexware ) or pottery;they cannot tolerate the high temperatures.CAUTION!When broiling, open the door carefully. There may bean accumulation of steam and smoke. Do not placethe hot broiler pan on the open oven door.• Do not Preheat for broiling.• Broil with the door closed.• Always use the two piece broil pan packaged withyour oven.• Use BROIL when broiling meats, fish or poultrypieces up to 1-1/2” thick.• Use CONVECTION BROIL when broiling meats orpoultry halves over 1-1/2” thick.TouchUPPERLOWERTouchBROILTouch500TouchSTARTTouchUPPEROFFHIBROIL500oBROIL500o
Proof 9-21-99Page 37Convection Broil Chart – Lower OvenBroil Chart – Lower OvenBeef: Ground, patties, 3/4" to 1" 6 HI Med Rare - 8 to 12 min.Med - 9 to 14 min.Well - 10 to 15 min.Steaks, 3/4 to 1-1/4" 6 HI Med Rare - 7 to 11 min.Med - 8 to 12 min.Well - 9 to 14 min.Bread: Garlic Bread, 1/2" slices 6 HI 2-1/2 to 4 minutes3/4" to 1" slices 6 HI 4 to 6 minutesFish: Fillets or steaks, 1/2" to 1" 5 or 6 Med - 500°F Flakes - 8 to 12 minutes (1/2’’thickness does not need to beturned after half of broil time)Lamb: Chops, 1/2" to 1" 6 HI Med - 12 to 17 minutesWell - 15 to 20 minutesPork: Chops, 1/2" to 1" 6 Med - 500°F Well - 18 to 25 minutesSmoked, ham steak, 1/2" 6 HI Well - 7 to 11 minutesham steak, 1" 6 HI Well - 12 to 15 minutesPoultry: Chicken, pieces 4 or 5 Low - 450°F 30 to 45 minutesSausage: Hot Dogs, whole 6 HI 4 to 5 minutesVeal: Chop, 1" 6 HI Well - 12 to 16 minutesFOOD ITEM RACK BROIL BROILTHICKNESS POSITION SETTING TOTAL TIMEBeef: Roasts, flat, 1-1/2” or more 4 Med - 500°F Med Rare - 16 to 22 min.Steaks, 1-1/2” or more 4 HI Med - 22 to 28 min.Well - 26 to 32 min.Bread: Garlic Bread, 1-1/2” slices 5 HI 4 to 6 minutesLamb: Chops, 1-1/4” or more 5 HI Med - 21 to 27 minutesWell - 27 to 33 minutesPork: Chops or tenderloin, 5 Med - 500°F Well - 18 to 25 minutes1-1/4” or morePoultry: Chicken, halves 4 or 5 Low - 450°F 30 to 45 minutesTurkey, pieces 4 Low - 450°F 30 to 50 minutesSausages: Fresh, uncooked 5 HI Well - 6 to 8 minutesFOOD ITEM RACK BROIL BROILTHICKNESS POSITION SETTING TOTAL TIME
Proof 9-21-99Page 381. Select OVEN.• Select twice for LOWER oven.2. Select CONVECTION.The temperature is automatically set at 325°F.3. Optional step:To change the temperature from 325ºF, selectanother temperature immediately before starting.4. Select START.The temperature display alternates between theset temperature and the actual temperature,beginning with 100°F. The actual temperaturecounts up in 5°F incrementsThe oven is preheated when the chime signals once.PREHEAT disappears from the display.5. To end this mode, select the oven OFF pad forthe oven in use.• Use low-sided pans, such as a jelly roll pan, cookiesheets with 1 or 2 sides, and the 2-piece broil pan.• Shiny aluminum pans are best, unless otherwisespecified.• Dark finish metal pans and heatproof glass or ceramicbakeware may require oven temperature to bereduced or the time shortened.To Set the CONVECTION Mode:•Preheat when using the convection mode• For a quick recipe conversion, reduce the oven temperature 25°F from the bake setting.•Use CONVECTION when cooking on more than two racks simultaneously.• The number of racks used is determined only by the height of the food to be cooked.• Cook food in low-sided, uncovered pans.• Set Timer 1 or 2 as a reminder to check doneness of the food.Convection Mode – Lower OvenYou Will See• Foods cooking in less than 15 minutes use the sametime as in a bake mode.• Foods taking 30 minutes or more to cook, generallycook faster. Check doneness 5 to 10 minutes soonerthan the minimum time.• Pans do not need to be staggered when using morethan one rack.CONVECTION TIPSTouchUPPERLOWERTouchCONVECTIONTouch375TouchSTARTTouchUPPEROFF325oCONVECTIONCONVECTION375o100o/375oPREHEAT
Proof 9-21-99Page 39Convection Chart – Lower OvenFOOD ITEM OVEN RACK TIME*TEMPERATURE (ºF)Cakes, mix or scratch:Angel Food 325°1 40 to 45 minutesLayers (8" or 9") 325°2 and 5 32 to 35 minutesRectangle (9 x 13) 325º 3 31 to 34 minutesCupcakes 325º 1, 3, and 5 17 to 20 minutesBiscuits:Scratch or 425°3 10 to 12 minutesRefrigeratorCookies:Drop or Sliced 350° 1 through 6 or 8 to 10 minutesany combinationCream puffs 375°3 20 to 30 minutesMeringues 325°2 20 minutesSouffles 350°3 35 to 40 minutes* This chart is a guide. Recipe or package directions should take precedence.
Proof 9-21-99Page 401. Select OVEN.• Select twice for LOWER oven.2. Select CONVECTION and BAKE.The temperature is automatically set at 325°F.3. Optional step:To change the temperature from 325ºF, select anothertemperature immediately before starting.4. Select START.The temperature display alternates between the settemperature and the actual temperature, beginning with100°F. The actual temperature counts up in 5°Fincrements.The oven is preheated when the chime signals once.PREHEAT disappears from the display.5. To end this mode, select the oven OFF pad for theoven in use.CONVECTION BAKE TIPS• Most recipes are cooked on rack positions 1 or 2.• When a recipe has a two-step temperature cooking method (ex: pumpkin pie),use the lower temperature for the entire cooking time given.• For extra crisp bottom crusts (ex: scratch pizza), place the metal pan directly on the oven floor.To Set the CONVECTION BAKE Mode:• Do not Preheat.• Use CONVECTION BAKE when baking pastries and breads.• Use the standard baking temperature and cooking time given in the recipe.• Cook with only one rack at a time.Convection Bake Mode – Lower OvenYou Will SeeTouchUPPERLOWERTouchCONVECTIONandBAKETouch375TouchSTARTTouchUPPEROFF325oCONVECTION BAKECONVECTION375oBAKE100o/375oPREHEAT
Proof 9-21-99Page 41Convection Bake Chart – Lower Oven* This chart is a guide. Recipe or package directions should take precedence.** No pan usedFOOD ITEM RACK OVEN TIME*TEMPERATURE (ºF)Breads-Yeast:Bread 2 350°25 to 35 minutesDinner Rolls 2 or 3 400°15 to 20 minutesSweet Rolls 2 or 3 375°20 to 25 minutesFrozen Dough I or 2 400°25 to 35 minutesPizza:Prebaked crust** I 450°12 to 20 minutesScratch Oven Floor 450°20 to 25 minutesRefrigerator 1 425°18 to 22 minutesFrozen** 1 400°18 to 25 minutesPies:2 Crust Fruit, scratchI 375°45 to 60 minutesor frozen2 400°60 minutesPumpkin, scratch 2 350°50 to 60 minutes or frozen 2 400°55 to 60 minutesMeringue toppings 2 350°15 to 20 minutesNut pies 350°40 to 50 minutesPastry CrustScratch 2 425°15 to 20 minutesGraham Cracker 2 375º 8 to 10 minutesRefrigerator 2 450°10 to 15 minutesFrozen 2 Follow directionsPuff Pastries:Frozen or scratch I 400°20 to 25 minutesTurnovers 1 400°20 to 25 minutesStrudels 1 350°35 to 40 minutes
Proof 9-21-99Page 421. Insert the probe into the thickest part of theMeat. Push the plug into the oven receptacle.2. Select OVEN.• Select twice for LOWER oven.3. Select CONVECTION and ROAST.The temperature is automatically set at 325°F.4. Optional step:To change the temperature from 325ºF, selectanother temperature immediately before starting.5. Select PROBE.The probe temperature is automatically set at160°F. and continues to be displayed instead ofthe oven temperature.6. To change the probe temperature from 160ºF,select another temperature immediately beforestarting.7. Select START.The temperature display alternates between theset probe temperature and the actual meat itemtemperature, increasng in 5ºF increments startingwith 100ºF. Touch CONVECTION to check theConvection Roast and Probe Mode – Lower OvenYou Will SeeTo Set the CONVECTION ROAST and PROBE Mode:• Do not preheat.• Use CONVECTION ROAST when roasting tender cuts of meat or poultry of any size.• Roast in a low-sided pan and uncovered.CONVECTION ROAST TIPS• Use the 2-piece broil pan with the top grid for roasting uncovered.• Use the PROBE or a meat thermometer to determine the internal doneness or “End ” temperature. (See chart)• After removing the item from the oven, cover loosely with foil for 10 to 15 minutes before carving.• While covered, small roast temperatures increase 5ºF and large roast increase 10ºF.• When roasting whole chickens or turkey, do not tie or truss legs.oven temperature setting when using the probe. The oven temperature is displayed for 5 seconds before theprobe display continues. The oven chimes 3 times when the meat item is cooked. End is displayed as the heatturns off.TouchUPPERLOWERTouchCONVECTIONandROASTTouch350TouchPROBETouch145TouchSTART325oCONVECTIONROAST350oCONVECTIONROAST160oPROBE145oPROBE100o/145o
Proof 9-21-99Page 43Convection Roast Chart – Lower Oven MEAT AND POULTRY – OVEN TEMPERATURE (ºF) RACK COOK TIMEEND DONENESS CARVINGUNCOVERED PANTEMP (ºF) TEMP (ºF)Beef:Standing Rib 325°2 28 to 32 135°Med Rare 145º 3 to 6 lbs. minutes per lb. 140°Med 150° 6 to 9 lbs. 160°Well 170°Boneless rib 325°2 30 to 33 135°Med Rare 145° I to 4 lbs. minutes per lb. 140°Medium 150°160º Well 170°Sirloin, boneless 325°2 30 to 33 135°Med Rare 145°Rump, eye minutes per lb. 140°Medium 150° 3 to 6 lbs. 160º Well 170°Tri-Tip 425°2 30 to 40 min. 135°Med Rare 145°Tenderloin 35 to 45 min. 145°Medium 150° I-1/2 to 3 lbs total time 160°Well 170°Meatloaf 350°2 I to 1 I/4 170°Well 170º I to 2 lbs. hoursLamb:Leg 325°1 24 to 30 I35°Med. Rare 145° 4 to 8 lbs. minutes per lb.Rack of Lamb 325°1 30 to 35 I35°Med. Rare 145° 1 to 3 lbs. minutes per lb.Pork:Loin 325º 2 32 to 35 155°WeII 160º 4 to 6 lbs. minutes per lb.Shoulder 325º 2 32 to 35 155°WeII 160º 3 to 5 lbs. minutes per lb.Veal:Loin (bone in) 325°2 32 to 34 155°Med Well 160° 2 to 4 lbs. minutes per lb.Chicken: 2 to 4 lbs.Unstuffed 375°216 to 20 min. per lb.175º Thigh 175ºStuffed 350°216 to 20 min. per lb.minimum safe temp. for Stuffing165°Pieces 375°216 to 20 min. per lb.165º Breast 170º 2 to 3-1/2 lbs. 175º Thigh 175ºCornish game hens 350°2 60 to 90 minutes 180°Breast and 180°total time thighTurkey:Whole, 7 to 15 lbs.Unstuffed 325º 29 to 12 min. per lb.170ºThigh175ºStuffed 300°210 to 15 min. per lb.minimum safe temp. for Stuffing165°Whole,16 to 24 lbs.Unstuffed 325°I7 to 11 min. per lb.170ºThigh175ºStuffed 300°110 to 12 min. per lb.minimum safe temp. for Stuffing165°Breast (5 to 7 lbs.), 325°216 to 21 min. per lb.165º Breast 170ºwith bone.
Proof 9-21-99Page 44Proof Mode – Lower OvenTo Set the PROOF Mode:• Do not preheat when using the proof mode.• The proofing temperature is pre-set at 100°F.• Use any rack level that accommodates the size of the bowl or pan.• Lightly cover the bowl or pan.You Will See1. Select OVEN.• Select twice for LOWER oven2.Select PROOF once for the proof mode.3. Select START.The oven is preheated when the chime signals once.PREHEAT disappears from the display.4. To end this mode, select the oven OFF pad for theoven in use.PROOFING TIPS• Keep the oven door closed and use the oven light to check the rising of the dough.• Use the reminder convenience of either TIMER 1 or TIMER 2.• If more than one rack is used, the rising time may be longer than one hour.TouchUPPERLOWERTouchPROOFDEHYDRATETouchSTARTTouchUPPEROFFBAKEPrFPrFPREHEAT
Proof 9-21-99Page 45To Set the DEHYDRATE Mode:• Do not preheat when using the dehydrate mode.• The dehydrating temperature is pre-set at 140°F.• Use drying screens (not supplied with oven).• Multiple racks can be used simultaneously.You Will See1. Select OVEN.• Select twice for LOWER oven.2. Select DEHYDRATE twicefor the dehydrate mode.3. Select START.The oven is preheated when the chime signals once.PREHEAT disappears from the display.4. To end this mode, select the oven OFF pad for theoven in use.DEHYDRATING TIPS• Some foods require as much as 14 to 15 hours of time to fully dehydrate.• Consult a food preservation book for specific times and handling of various foods.• This mode is suitable for a variety of fruits, vegetables, herbs and meat strips.• Drying screens can be purchased at specialty kitchen shops.Dehydrate Mode – Lower OvenTouchUPPERLOWERTouchPROOFDEHYDRATETouchSTARTTouchUPPEROFFCONVECTIONd h Yd h YPREHEAT
Proof 9-21-99Page 46Example shown has the clock set at 3:001. Select OVEN.• Select twice for LOWER oven2 . Select BAKE or CONVECTION.Change the preset temperature at this time,if needed.3. Immediately before starting, selectthe number of hours and minutes theoven will be on. For example, 2, 3, 0 is2 hours 30 minutes.4. Select START.The oven turns on and heats to the tem-perature selected for the number of hoursand minutes needed. The clock automati-cally calculates the time of day the modewill stop and the oven will turn off. Theexample shows that it will stop at 5:30after cooking for 2-1/2 hours. Timed Oven Modes – Lower OvenTouchUPPERLOWERTouchBAKETouchCOOK TIME230TouchSTARTTouchSTOPTIMETouch700TouchSTARTTo Set the Timed Oven Modes to Start Now:• In double oven models, both ovens can be set independently to operate a timed mode.• Be sure that the time of day clock is displaying the correct time.• The timed mode turns off the oven at the end of the cook time.You Will SeeTo Delay the Start of the Timed Mode:Example shown has the clock set at 3:001.Follow steps 1, 2 and 3 above. Immediatelyafter the number of hours are selected forthe food to cook, select the Stop Time.2. Select the time of day the oven willstop cooking or turn off. This example,shows that the oven will stop at 7:00 andcook for 2-1/2 hours.3. Select START.The oven turns on and heats to the tem-perature selected for the number of hoursand minutes needed.The clock automatically calculates the timeof day the mode starts and stops.100o/350oPREHEATCOOK TIME 2: 30Start at 4: 30350oBAKE350oCOOK TIME 2: 30100o/350oPREHEATCOOK TIME 2: 30STOP TIME 5: 30 350oCOOK TIME 2: 30STOP TIME _:__ 350oCOOK TIME 2: 30Stop Time 7: 00
Proof 9-21-99Page 471. Cancel all modes.2. Select OVEN.• Select twice for LOWER oven.3.Select BAKE mode and temperature.(See Page 32 to change temperature.)4. Select START.5. Select on or off status for the lights. To keeplights off, do not touch.6. To activate the Sabbath mode , touchand hold TIMER OFF pad for 5 seconds.• The word “SAb” is displayed.• Lights will remain on or off as previously set,if the door is open or closed.• “Preheat” is displayed until the oven reachestemperature.• All pads, except the oven OFF, will be inactive.No chime or beep signal is generated.• Ovens will remain “on” indefinitely untilcancelled.• When the red heating symbol in the displayis illuminated, the bake element is also on.Opening the door will not cause the heatingelement to be activated, since it will alreadybe on. The heating element will remain on,while the door is open under this condition.7. To Cancel or Stop the Sabbath mode:• Touch oven OFF• Turn off the light if it was set to stay on in Step 5.Setting the Sabbath Mode – Lower OvenYou Will SeeTo Set the Sabbath Mode:• This mode is for religious faiths with “no work” requirements on the Sabbath.• Use only in the BAKE mode; do not use with Timed Bake or the Probe mode.• The mode can be used with one oven or both ovens in double oven models.TouchUPPERLOWERTouchBAKETouchSTARTTouchLIGHTSTouchTIMER OFFBAKE350o100o/350oPREHEAT100o/350oPREHEATSAb
Proof 9-21-99Page 48Self-Cleaning The Oven – Upper and Lower OvensHand-clean dooraround edgeHand-clean 1-1/2" from racksupport to front of oven cavityDO NOT hand-clean gasketHand-clean front frameYour new oven features two pyrolytic self-cleaning ovens.When set into the CLEAN mode, the oven reaches ahigh temperature that burns off the food soil.• Only one oven at a time can be set to self clean.• It is common to see smoke and/or an occasionalflame-up during the CLEAN cycle, depending on thecontent and amount of soil remaining in the oven. Ifa flame persists, turn off the oven and allow it to coolbefore opening the door to wipe up the excessivefood soil.• The oven light will not turn on when the oven is setfor a clean cycle.BEFORE YOU SELF-CLEAN1. Hand-clean the oven door edge, oven front frame andoven cavity edges (shaded areas below). They do notget hot enough during the cleaning cycle for soil toburn away. Use a soapy sponge or plastic scrubberor a detergent-filled S.O.S.® pad. DO NOT RUBTHE GASKET.NOTE: Due to the high temperatures used forself-cleaning, the oven may develop fine hairlike linesor surface roughness. This is a common conditionand does not affect either the cooking or the clean-ing performance of the oven.2 . Wipe up soft soil overspills and grease withpaper towels.3. Remove all utensils.4. Remove oven racks. If the oven racks are left in theoven during a self-cleaning cycle, they will permanentlylose their shiny finish and change to a dull dark finish.See the Oven Cleaning Chart for proper care, Page51.5. Be sure the light is turned off on the control paneland the bulb and glass cover are in place, see Page 53.6. Heat and odors are normal during the Self-Cleaningcycle. Keep the kitchen well ventilated.AFTER SELF-CLEAN• At the end of the CLEAN cycle, some gray ashremains inside the oven. The amount of ash dependson how heavily soiled the oven was before it wascleaned. It is easily removed, when the oven is cold,using a damp sponge or cloth. (If the racks do notslide easily after being cleaned, lightly rub rack siderails with vegetable oil).IMPORTANT: Be sure to let the inside windowglass in the oven door cool completely beforewiping up any ash left from the clean cycle.JetDirect Floor PlateTo access Excessive Overspills• When the oven cools, insert thetip of a large screwdriver into afront center hole in the JetDirectFloor Plate.• Lift upward until the plate canbe held with two hands. Removeand set aside.• Wipe up any excess soft soilfrom the oven liner and reartrough.• Replace JetDirect Floor Plate.
Proof 9-21-99Page 49To Set the SELF CLEAN Mode to Start Now:• Self-Clean only one oven at a time.• The oven light does not operate during this mode.• Be sure that the time of day clock is displaying the correct time.• Three hours is the preset length of cleaning.• The mode stops automatically at the end of the clean hours.Self Clean Mode – Upper and Lower OvenExample shows clock set at 5:001. Select OVEN.• Select once for UPPER oven.• Select twice for LOWER oven.2. Select SELF CLEAN.The number of clean hours (3:00) is displayed automatically.3. Optional Step:To change the setting from 3 hours, select either 2 hours forlight soil or 4 hours for heavy soil immediately before starting.4. Select START.The door locks automatically. When the lock symbol isdisplayed, the door cannot be opened.If the door is in the open position when this mode is selected,the display will flash the word “dor”. This is a reminder thatthe door must be closed before the SELF CLEAN mode canbe set.TO DELAY THE START OF THE MODE:1. Select OVEN.• Select once for UPPER oven• Select twice for LOWER oven2. Select SELF CLEAN.The number of clean hours (3:00) is displayed automaticallyIf the number of clean hours do not need to be changed,proceed to set the STOP TIME.3. Select STOP TIME.When the words STOP TIME flash, touch the time of day.The oven will stop. The electronic control subtracts thenumber of clean hours from the time set to stop and delaysthe start time accordingly.4. Select START.5. To cancel or stop the mode after the “lock” symbolis displayed, wait until the symbol disappears. Then thedoor can be opened.You Will SeeTouchUPPERLOWERTouchSELFCLEANTouch400TouchSTARTTouchUPPERLOWERTouchSELFCLEANTouchSTOPTIMETouchSTARTCLnCOOKTIME 3:00SELFCLEANCLnCOOK TIME 4: 00CLnCOOK TIME 3: 59STOP TIME 9: 00CLnCOOK TIME 3: 00SELFCLEANSELFCLEANCLnCOOK TIME 3: 00STOP TIME 11: 00CLnCOOK TIME 3: 00 STart at 8: 00
Proof 9-21-99Page 501718Oven Cleaning – Upper and Lower OvenHow to use the OvenCleaning Chart1. Locate the number of the part to becleaned in the illustration on this page.2. Find the part name in the chart.• Use the cleaning method in theleft column if the oven is blackor white.• Use the cleaning method in theright column if the oven is stain-less steel.3. Match the letter with the cleaningmethod on Page 51.3876512410 1112131415169BEDGC & DDDAEHBEDDC & GDDAEHDFADDCDEESeal (Gasket)Interior Oven DoorDoor HandleDoor Cooling VentDoor FrontOven TrimDoor End capsBroil Grid TopBroil Pan BottomProbe Accessory(lower oven only) Cleaning MethodBlk / Wht StainlessSteel Oven OvenDoor FrameInterior Door WindowRemovable Oven RacksSide TrimControl Panel TrimControl PanelOven Cooling VentsOven Front FrameOven CavityDFADDPart PartC, GDEE Cleaning MethodBlk / Wht StainlessSteel Oven Oven1234567891011121314151716181919
Proof 9-21-99Page 51Oven Finishes / Cleaning MethodThe entire oven can be safely cleaned with a soapy sponge, rinsed and dried.If stubborn soil remains, follow the recommended cleaning methods below.• Always use the mildest cleaner that will do the job.• Rub metal finishes in the direction of the grain.• Use clean, soft cloths, sponges or paper towels.• Rinse thoroughly with a minimum of water so it does not drip into door slots.• Dry to avoid water marks.The cleaners recommended below indicate a type and do not constitute an endorsement.Use all products according to package directions.A Chrome Wash with hot sudsy water. Rinse thoroughly and dry. Or, gently rub with Soft Scrub®,Bon-Ami®, Comet®, Ajax®, Brillo® or S.O.S.® pads as directed. Easy Off® or Dow® OvenCleaners (cold oven formula) can be used, but may cause darkening and discoloration. Thebroil pan top may be squirted with liquid detergent and covered with wet paper towelswhile pan is hot. Allow to stand.Racks may be cleaned in the oven during the self clean mode. They will lose their shinyfinish and permanently change to a metallic gray.B FiberglassDO NOT HAND CLEAN GASKET.KnitC Glass Spray Windex® or Glass Plus® onto a cloth first, then wipe to clean. Use Fantastik® orFormula 409® to remove grease spatters.D Painted Clean with hot sudsy water or apply Fantastik® or Formula 409® first to a clean spongeor paper towel and wipe clean. Avoid using powdered cleansers and steel wool pads.E Porcelain Immediately wipe up acid spills like fruit juice, milk and tomatoes with a dry towel. Do notuse a moistened sponge/towel on hot porcelain. When cool, clean with hot sudsy water orapply Bon-Ami® or Soft Scrub® to a damp sponge. Rinse and dry. For stubborn stains, gentlyuse Brillo® or S.O.S.® pads. It is normal for porcelain to craze (hairlike lines) with age due toexposure from heat and food soil.F Reflective Clean with hot sudsy water and sponge or plastic scrubber. Rub stubborn stains withGlass vinegar, Windex®, ammonia or Bon-Ami®. DO NOT USE HARSH ABRASIVES.G Stainless Always wipe or rub with grain. Clean with a soapy sponge; rinse and dry. Or, wipe withSteel Fantastik® or Formula 409® sprayed onto a paper towel. Protect and polish with StainlessSteel Magic® and a soft cloth. Remove water spots with a cloth dampened with whitevinegar. Use Revereware Instant Stainless Steel Cleaner® to remove heat discoloration.PlatedCLEANING METHODPARTH Probe Clean probe by hand with detergent and hot water. Rinse and dry. Do not soakor clean in dishwasher.
Proof 9-21-99Page 52Do-It-Yourself MaintenanceThe Upper oven door is NOT removable.Removing the Lower Oven Door.The oven door can be lifted off for your convenience in cleaning hard to reach areas inside the oven.To Remove the Oven Door1. Fully open the oven door.2. Raise the U-clip over the hook on each of the hingesto the "locked" position (see illustration below). Thiswill prevent the hinge from snapping closed whenthe door is removed.3. Grasp the door by the sides toward the back. Raisethe front of the door several inches (there will besome spring resistance to overcome because of thehinge being locked). When the front of the door ishigh enough, you will be able to lift the hinges toclear the indents.4. Pull the hinges out of the slots in the oven front frame.To Replace the Oven Door1. Grasp the sides of the door at the center and insertthe ends of the hinges into the slots in the oven frontframe as far as they will go (see illustration below).2. With the door open all the way, lower the two lock-ing clips.3. Raise the oven door and make sure that it fits evenlywith the front sides. With the door off, never release the levers and tryto close the hinges. Without the weight of the door,the powerful springs will snap the hinges closedwith great force.Avec la porte enlevée, ne jamais délivrer les levierset essayer de fermer les charnières. Sans le poidsde la porte, les ressorts puissants casseront lescharnières fermées avec une grande force.DOOR HINGEAVERTISSEMENT:WARNING:• Use caution when removing the lower door as it is very heavy.• Utiliser l'attention en enlevant la port parce qu'elle est très lourde.Lower Clip AfterDoor is ReplacedLatch HingeRaise Clip to "Locked Position to Remove Door
Proof 9-21-99Page 53Do-It-Yourself MaintenanceReplacing the Oven LightThe oven lights have a removable lens cover and a halo-gen light bulb. The ceramic light socket housing is notremovable by the user.Instructions for Replacing Light BulbReplace with a 12-volt 10-watt Halogen lamp:1. Observe ALL WARNINGS on this page beforebeginning this replacement.2. Remove ovenracks.3. Slide the bladeof a table knifebetween ovenwall and thecenter of theside of theprotectiveglass lenscover.4. Support theglass lenscover with two fingers along the bottom edge toprevent the cover from falling to the bottom of theoven.5. Gently twist the knife blade to loosen the glass lenscover.6. Remove the glass lens cover.7. Remove the bulb by grasping and sliding the bulbstraight up until the two prongs have cleared theceramic holder.8. Do not touch the glass of the new replacementbulb with your fingers. It will cause the bulb to failwhen it first lights. Grasp the replacement bulbwith a clean paper towel or facial tissue with theprongs facing down. Locate the two prongs in theceramic holder, gently poking until the two prongslocate in the ceramic socket.9. Press down to seat the bulb.10. Snap the protective glass lens cover over the bulbhousing.11. Turn on circuit breaker.WARNINGS:To prevent electrical shock and or personal injury:• Do not operate the oven unless the light coveris securely in position.• Halogen bulbs get HOT instantly when turnedON.• Before replacing the light bulb, be sure theelectric power is turned off at the circuit breaker.• Be sure the oven and light bulb are cool.AVERTISSEMENTS:Pour empêcher le choc électrique et/ou la blessurepersonnelle:• Ne pas faire fonctionner le four sauf si lacouverture d'éclairage est solidement dans saplace.• L'ampoule d'Halogène ALLUMÉE de vientCHAUDE immediatement.• Avant de remplacer l'ampoule, soyez certainl'interrupteur d'éclairage automatique sur lecadre du four est déprimé.• Soyez certain que le four et l'ampoule sont frais.CAUTION: If the light cover is damaged orbroken, do not use the oven until a new cover isin place.ATTENTION: Si la couverture d'éclairage estendommagée, ou cassée, ne pas utiliser le fourjusqu' à une nouvelle couverture est en place.Light BulbLens CoverLight Socket
Proof 9-21-99Page 54Do-It-Yourself MaintenanceOven ThermostatThe electronic thermostat has been preset to 0°F andaccurately maintains its setting. If the browning results aretoo light or too dark for your preferences, you can raise orlower the setting.To Calibrate the Oven Temperature:1. Turn off all ovens.2. Touch and hold the pad (or the pad*).3. Hold the pad (or pad*) and touch the BAKE pad.4. 0 appears in the temperature digits; release all pads.5. Touch BAKE and 0 changes in increments of 5 degreeseach time it is touched. The maximum adjustment is± 35ºF. In Centigrade the range is ± 3ºC to 21ºC.6. To complete the change, touch (or *).*To Calibrate the lower oven, repeat the steps with thisexception, touch the instead of the pad.To Change to a 24 Hour Clock from thePreset 12 Hour Clock, follow these steps:1. Turn off all ovens.2. Touch and hold the UPPER pad in a double oven orthe OFF pad in a single oven, then touch the CLOCKpad.3. 12H appears in the Clock window; release all pads.4. Touch CLOCK and 24H replaces 12H. This alternateswhen CLOCK is touched.5. To complete the change, touch or OFF.To Change to a Centigrade Temperaturefrom the Preset Fahrenheit, follow thesesteps:I. Turn off all ovens.2. Touch and hold the UPPER or the OFF pad and thenthe CONVECTION pad OFF.3. F appears in the temperature digits; release all pads.4. Touch CONVECTION and C replaces F. Thisalternates when CONVECTION is touched.5. To complete the change, touch UPPER or OFF.LOWEROFFLOWEROFF LOWEROFFLOWEROFFUPPEROFFUPPEROFFUPPEROFFUPPEROFFUPPEROFFUPPEROFFUPPEROFFUPPEROFF
Proof 9-21-99Page 55Solving Baking ProblemsWith either BAKE or CONVECTION, poor results can occur for many reasons other than a malfunction ofthe oven. Check the chart below for causes of the most common problems. Since the size, shape and materialof baking utensils directly affect the baking results, the best solution may be to replace old baking utensils thathave darkened and warped with age and use. Check the Baking Charts for the correct rack position and bakingtime.BAKING PROBLEM CAUSEFood browns unevenly • Oven not preheated.• Aluminum foil on oven rack or oven bottom.• Baking utensil too large for recipe.• Pans touching each other or oven walls.Food too brown on bottom • Oven not preheated.• Using glass, dull or darkened metal pans.• Incorrect rack position.• Pans touching each other or oven walls.Food dry or has shrunk • Oven temperature too high.excessively • Baking time too long.• Oven door opened frequently.• Pan size too large.Food baking or roasting • Oven temperature too low.too slowly • Oven not preheated.• Oven door opened frequently.• Tightly sealed with aluminum foil.• Pan size too small.Pie crusts do not brown on • Baking time not long enough.bottom or have soggy crust • Using shiny steel pans.• Incorrect rack position.• Oven temperature is too low.Cakes pale, flat and may • Oven temperature too low.not be done inside • Incorrect baking time.• Cake tested too soon.• Oven door opened too often.• Pan size may be too large.Cakes high in middle with • Baking temperature too high.crack on top • Baking time too long.• Pans touching each other or oven walls.• Incorrect rack position.• Pan size too small.Pie crust edges too brown • Oven temperature too high.• Edges of crust too thin.
Proof 9-21-99Page 56Solving Operational ProblemsFor authorized service or parts information, call 800/ 735-4328.We want you to remain a satisfied customer. If a problem does come up that cannot be resolved toyour satisfaction write to Thermador Customer Support Call Center, 5551 McFadden Avenue, Hun-tington Beach CA, 92649 or call: 800/ 735-4328.Please include the Model Number, Serial Number and Date of Original Purchase/Installation.HOW TO OBTAIN SERVICEBefore calling for service, check the following to avoid unnecessary service charges.PROBLEM PROBLEM SOLVINGOVEN STEPSAll the numbers touched The numbers were touched too rapidly. Be sure you remove your finger fromdo not appear in display the number pad before touching the next digit.F-7 appears in display windowThis is caused by close contact to the control panel for more than 60 seconds,such as someone leaning against the controls or objects hanging in front ofcontrols.S A b appears in display window Turn off the oven selected by touching or .F-1 to F-9, FC, FF, F- or Fr Touch OFF or turn power off at the circuit breaker, wait 3 minutes and turn Ffollowed by 2 digits appears it back on. If condition persists, note the code number and call an authorizedin the display window servicer.The clock and timer Make sure there is proper electrical power to the oven.do not work See the CLOCK and TIMER sections on Pages 10 & 11.The oven will not work Make sure there is proper electrical power to the oven.Check the circuit breaker or fuse box to your house.The oven light does Replace or reinsert the light bulb if loose or defective. See Page 53.not work Touching the bulb with your fingers may cause the bulb to burn out quickly.Oven light does not work if CLEAN mode is set.The oven temperature is The oven thermostat needs adjustment. See the OVEN TEMPERATUREtoo hot or too cold CALIBRATION in Do-It-Yourself Maintenance, Page 54The oven will not self-clean The oven temperature is too high to set the self-clean operation.Allow the oven to cool to room temperature and reset the controls.Be sure you have touched CLEAN.The oven door will not Allow the oven to cool below the locking temperature.unlockThe oven is not clean Heavily soiled ovens may need to self-clean again or for a longerafter the clean cycle period of time. Heavy spillovers should be cleaned before startingthe clean cycle. See Self-Cleaning the Oven, Page 48 and 49.UPPEROFF LOWEROFFF-24 or F-25
Proof 9-21-99Page 57a) Do not attempt to operate this oven with themicrowave door open, since open-dooroperation can result in harmful exposure tomicrowave energy. It Is important not to defeator tamper with the safety interlocks.b) Do not place any object between the oven frontface and the door or allow soil or cleanerresidue to accumulate on sealing surfaces.c) Do not operate the oven if it is damaged. It isparticularly Important that the oven door closeproperly and that there Is no damage to: (1)door (bent), (2) hinges and latches (broken orloosened), (3) door seals and sealing surfaces,inside window/glass area.d) The oven should not be adjusted or repaired byany one except properly qualified personnel.YOUR MICROWAVEOVEN MUST BE REGISTEREDMICROWAVE PRECAUTIONS AND REGISTRATIONSPRECAUTIONS TO AVOIDPOSSIBLE EXPOSURE TOEXCESSIVE MICROWAVE ENERGYNOTE: Do not operate the oven with any object trapped between the doorand the oven front face.Data Plate* Copy the model and serial numbers from the data plate located inside thevent above upper oven on the right hand side. Keep your invoice forwarranty validation. Fill in the information below as a handy reference.It is a Federal requirement that records be maintainedon the location of all microwave ovens.Therefore, please:1. Fill in the registration card and mail it to us. (Theregistration card is packed with this manual inthe plastic bag.)2. If you are not the original purchaser of thisappliance or if the card is missing, please establishyour ownership by writing to us at:THERMADORMicrowave Registration5551 McFadden AvenueHuntington Beach, CA 926493. When writing to us about your oven, please besure to include the model and serial number.Dealer’s Name Servlce Center Model NumberDealer’s Telephone Number Servlce Center’s Telephone Number Serlal NumberDate of PurchaseBY LAW THIS APPLIANCE MUST BE REGISTERED. PLEASE BE CERTAIN THAT IT IS.
Proof 9-21-99Page 58Notes
Proof 9-21-99Page 59Notes
Proof 9-21-99Page 60Notes
Proof 9-21-99Page 61WHAT IS COVEREDFull One Year WarrantyFor one year from the date of installation or date ofoccupancy for a new previously unoccupied dwelling,any part which fails in normal home use will be repairedor replaced free of charge. Save your dated receipt orother evidence of the installation/occupancy date.Thermador® will pay for all repair labor and replace-ment parts found to be defective due to materials andworkmanship. Service must be provided by a FactoryAuthorized Service Agency during normal working hours.WHAT IS NOT COVERED1. Service by an unauthorized agency. Damage orrepairs due to service by an unauthorized agencyor use of unauthorized parts.2. Service visits to:• Teach you how to use the appliance.• Correct the installation. You are responsiblefor providing electrical wiring and otherconnecting facilities.• Reset circuit breakers or replace home fuses.3. Damage resulting from accident, alteration, misuse,abuse, improper installation or installation not inaccordance with local electrical codes or plumbingcodes, or improper storage of the appliance.4. Repairs due to other than normal home use.For Model:CJ302THERMADOR BUILT-IN OVEN WARRANTYWARRANTY APPLICATIONSThis warranty applies to appliances used in normal familyhouseholds; it does not cover their use in commercialsituations.This warranty is for products purchased and retained inthe 50 states of the U.S.A., the District of Columbia andCanada. The warranty applies even if you should moveduring the warranty period. Should the appliance besold by the original purchaser during the warrantyperiod, the new owner continues to be protected untilthe expiration date of the original purchaser's warrantyperiod.THERMADOR® DOES NOT ASSUME ANYRESPONSIBILITY FOR INCIDENTAL ORCONSEQUENTIAL DAMAGES. Some states do notallow the exclusion or limitation of incidental orconsequential damages, so the above limitation orexclusion may not apply to you. This warranty gives youspecific legal rights and you may also have other rightswhich may vary from state to state or province toprovince.SERVICE DATAThe serial tag on the product can be seen inside thecooling vents on the right-hand side. Please see item 3 onPage 5 . Now is a good time to write this information inthe space provided below. Keep your invoice for warrantyvalidation. To obtain service, see Page 56.Model Number:Serial Number:Date of Installation orOccupancy:
Proof 9-21-99Specifications are for planning purposes only. Refer to installation instructions and consult your countertopsupplier prior to making counter opening. Consult with a heating and ventilating engineer for your specificventilation requirements. We reserve the right to change specifications or design without notice. Some modelsare certified for use in Canada. Thermador is not responsible for products which are transported from the U.S.for use in Canada. Check with your local Canadian distributor or dealer.For the most up to date critical installation dimensions by fax, use your fax handset and call (702) 833-3600. Usecode #8030.5551 McFadden Avenue, Huntington Beach, CA 92649 • 800/735-4328RO8590 • 16-10-319A • © 1999 Thermador Corporation • Litho Date: 9/99

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