Thermador A Masco CJ Microwave Oven User Manual 1610319A

Thermador A Masco Company Microwave Oven 1610319A

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CJ Oven User Manual

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Care & Use Manual

for

Thermador Built-In Ovens

Model

CJ302

A Special Message

to Our Customers

Thank you for buying a Thermador oven. We recommend

that you take the time to read this entire booklet before using

your new appliance.

We hope that the information in this manual will help you

easily 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 Center

Thermador

5551 McFadden Avenue

Huntington Beach, CA 92649

Sincerely,

Thermador Test Kitchen Consumer Scientists

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Page 1

Table of Contents

Important Safety Instructions ..........2

Microwave Precautions, Registration..

3 and 57

OvenFeatures.........................................5-11

Oven Control Features ....................... 5-6

UsingThe Control Panel.......................... 7

Panel Lock

Child Lockout ......................

Sights & Sounds .........................................8

Setting the Clock ......................................9

Setting the Lights.......................................9

Setting the Timer.....................................10

Upper Oven Heating Modes ................11

Upper Oven Operations............... 12 - 29

JetDirect™ Convection.........................12

JetDirect Baking Chart ..........................13

JetDirect Roasting Chart.......................14

Basics for Microwave Mode..................15

Microwave Mode Operation ..........16-17

Microwave Cooking Charts............18-21

CookSmart™ Mode Operation....22-23

CS1 CookSmart Cooking Chart...24-25

CS2 CookSmart Cooking Chart.........26

CS3 CookSmart Cooking Chart...27-29

CS4 CookSmart Cooking Chart.........29

Convection Roast and Probe ...............22

Lower Oven Operations............... 30- 47

General Tips ............................................. 30

Heating Modes.........................................31

Bake Mode................................................32

Baking Chart ............................................13

Roast Mode..............................................34

Roasting Chart.........................................35

Broil and Convection Broil Modes .....36

Broil Chart ...............................................37

Convection Broil Chart.........................37

Care and Cleaning .............................48-51

Self Cleaning the Ovens ........................48

Self Clean Mode ......................................49

Oven Cleaning Chart.............................50

Oven Finishes/Cleaning Method..........51

Do-It-Yourself Maintenance ...52-54

Removing the Lower Oven Door.......52

Replacing the Oven Light ......................53

Changing to 24-Hour Clock.................54

Changing to Centigrade ........................54

Calibrating Oven Temperature.............54

Problem Solving.......................... 55-36

Solving Baking Problems........................55

Solving Operational Problems .............56

Consumer Service ...............................56-61

How to Obtain Service .........................56

Location of Data Plate .......................5, 61

Microwave Precautions, Registration..57

Thermador® Warranty ........................... 61

Convection Mode ...................................38

Convection Chart...................................39

Convection Bake Mode .........................40

Convection Bake Chart.........................41

Convection

Roast

and

Probe

Mode.....42

Convection Roast Chart .......................43

Proof Mode ..............................................44

Dehydrate Mode.....................................45

Timed Oven Mode .................................46

Setting the Sabbath Mode.....................47

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Page 2

IMPORTANT SAFETY INSTRUCTIONS

Please read all instructions before using this appliance.

WARNING: When properly cared for, your new

Thermador oven has been designed to be a safe,

reliable appliance. Read all instructions carefully

before using this oven. These precautions will reduce

the risk of burns, electric shock, fire, injury to

persons or exposure to excessive microwave

energy. When using kitchen appliances, basic safety

precautions must be followed, including the

following:

IMPORTANT SAFETY NOTICE

• The California Safe Drinking Water and Toxic

Enforcement Act requires businesses to warn

customers of potential exposure to substances

which are known by the State of California to

cause cancer or reproductive harm.

• The elimination of soil during self-cleaning

generates some by-products which are on this

list of substances.

• The fiberglass insulation in self-clean ovens gives

off a very small amount of formaldehyde during

the first several cleaning cycles.

• To minimize exposure to these substances,

always operate this unit according to the

instructions contained in this booklet and

provide good ventilation to the room during

and immediately after self-cleaning the oven.

SAFETY FOR ALL APPLIANCES

• Use this unit only in the manner intended by

the manufacturer. If you have any questions,

contact the manufacturer.

• Be sure the oven is properly installed and

grounded by a qualified technician.

• Children and pets should not be left alone or

unattended in the area where the appliance is

in use. They should never be allowed to sit or

stand 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. Loose

fitting or hanging garments should never be

worn while using this appliance. Tie back hair

so that it doesn't hang loose.

• Do not repair or replace any part of the

appliance unless specifically recommended in

this manual. All other servicing should be

referred to an authorized servicer.

• Do not store flammable materials in or near

the oven.

• Do not use water on a grease fire. Smother

fire 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 from

steam. Do not let a potholder touch hot heating

elements. Do not use a towel or other bulky

cloth.

• In the event that personal clothing or hair

catches fire, DROP AND ROLL IMMEDIATELY

to extinguish flames.

• As a precaution, it is highly recommended that

a fire extinguisher be readily available and highly

visible next to any cooking appliance.

• Do not operate this appliance if it is not working

properly, or if it has been damaged.

SAFETY FOR THE OVEN

• Do not touch heating elements or interior

surfaces of oven.

• The heating elements may be hot even though

they are dark in color. Interior surfaces of an

oven become hot enough to cause burns.

• During and after use, do not touch or let

clothing or other flammable materials contact

the heating elements or the interior surfaces

of the oven until they have had sufficient time

to cool.

• The trim on the top and sides of the oven door

may become hot enough to cause burns.

• Use care when opening the door. Open the

door slightly to let hot air or steam escape

before removing or replacing food.

• Do not heat unopened food containers. Build-

up of pressure may cause the container to burst

and result in injury.

• Always place oven racks in desired location

while oven is cool. If a rack must be moved

while oven is hot, do not let potholder contact

the hot heating elements.

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Page 3

SAFETY PRACTICES TO AVOID PERSONAL INJURY

MICROWAVE OVEN

Read and follow the specific PRECAUTIONS TO

AVOID POSSIBLE EXPOSURE TO EXCESSIVE

MICROWAVE ENERGY found on Page 57.

• Foods such as whole eggs and any sealed

containers — for example, closed glass jars —

may explode and should not be heated in any

microwave oven.

• Use this appliance only for its intended purpose

as described in this manual.

• Close adult supervision is necessary when any

appliance is used by children.

• Door Seal Area — Keep surfaces of door and

oven that come together free of soil. See

porcelain enamel and stainless steel cleaning

instructions on Page 51.

• To reduce the risk of fire in the oven cavity:

1. Do not over cook food.

Carefully watch the

oven if paper, plastic or other combustible

material is placed inside the oven while

microwave cooking.

2. Remove wire twist tie from a paper or

plastic bag before placing bags in the

microwave oven.

3. If materials inside the oven should ignite,

keep the door closed.

Turn oven off and shut

off power at the fuse or circuit breaker

panel.

SAVE THESE INSTRUCTIONS

• Do not use aluminum foil to line any part of

the oven. Improper use of a foil liner could result

in a shock or fire hazard. Foil is an excellent

heat insulator and heat will be trapped beneath

it. This will upset the cooking performance and

can damage the finish of the oven.

• Exhaust Vent Openings – Located behind the

lower oven vent trim, these openings must not

be blocked. During oven use and until the oven

has cooled, this area is hot.

• Listen to be sure the blower fan runs whenever

the oven controls are in operation. If the fan

does not operate, do not use the oven. Call an

authorized service center for service.

SAFETY FOR THE SELF-CLEANING OVEN

• Do not clean the door gasket. It is essential for

a good seal. Care should be taken not to rub,

damage, move or remove the door gasket.

• Do not use commercial oven cleaners or oven

liner protective coatings of any kind in or around

any part of the oven.

• Clean only oven parts listed in this manual.

• Before self-cleaning the oven, remove the broiler

pan, oven racks, other utensils and excess soft

soil.

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Page 4

LES INSTRUCTIONS DE SÉCURITÉ IMPORTANTE

LA SÉCURITÉ POUR TOUS LES

APPAREILS

• Utiliser cet appareil seulement dans la manière

destinée par le fabricant. Si vous avez des ques-

tions, contacter le fabricant.

• Faire installer et mettre à la terre la cuisinière

par un technicien qualifié.

• Les enfants ne doivent pas être laissés seuls ou

sans surveillance dans un endroit où les appareils

sont en marche. Il ne doit jamais être permis à

laisser s’assoir ou poser le pied sur aucune partie

de l’appareil.

• Ne jamais utiliser le four pour chauffer une

chambre. Tel emploi peut endommager le four.

• Pour la sécurité personnelle, porter le vêtement

adéquat. Les vêtements amples ou suspendus

ne doivent jamais être portés pendant

l'utilisation de cet appareil.

• Ne pas réparer ou remplacer aucune partie de

l’appareil à moins que recommandé

spécifiquement dans ce manuel. Tout autre

entretien doit être rapporté à un technicien

qualifié.

• Ne pas emmagasiner les matières inflammable

dans 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 avec

le bicarbonate de soude ou utiliser un extincteur

de chimique sec ou de type écumé.

• Utiliser seulement les poignées sèches. Les

poignées mouillées ou humides sur les surfaces

chaudes peuvent causer les becs du vapeur. Ne

pas utiliser une serviette ou d’autre tissu

volumineux au lieu des poignées. Ne pas

permettre les poignées de toucher les éléments

chauds, les becs chauds, ou les grilles du bec.

• Dans l'événement que l'habillement personnel

prend feu. TOMBER ET ROULER

IMMÉDIATEMENT pour éteindre les flammes.

• Comme une précaution, c'est extrêmement

recommandé qu'un extincteur de feu soit

facilement disponible et très à côté d'aucun

appareil de la cuisine.

LA SÉCURITÉ POUR LE FOUR

• Ne pas toucher les éléments de chauffage ou

les surfaces intérieures du four.

• Les éléments de chauffage (cuire au four et

griller) peuvent être chauds bien qu'ils sont

foncés en couleur. Les surfaces intérieures d'un

four s'échauffent assez de causer les brûlures.

• Pendant et après l'utilisation, ne pas toucher ou

permettre l'habillement ou d'autres matières

inflammables de contacter les éléments de

chauffage (cuire au four et griller) ou les sur-

face intérieures du four jusqu'à ce qu'elles ont

eu le temps suffisant de rafraîchir.

• Les moulures sur le sommet et les côtés de la

porte du four peuvent s'échauffer assez de

causer les brûlures.

• Utiliser le soin en ouvrant la porte. Ouvrez la

porte légèrement permettre l'air chaud ou

lavapeur d'échapper avant d'enlever ou de

remplacer la nourriture.

• Ne pas chauffer les récipients de la nourriture

non ouvert; une intensification de pression peut

causer le récipient d’éclater.

• Toujours mettre les étagères du four à l'endroit

désiré pendant que le four soit frais. Si une

étagère doit être déplacée quand le four est

chaud, ne pas permettre la poignée de contacter

les éléments de chauffage chauds.

LA SÉCURITÉ POUR LE FOUR

AUTO-NETTOYANT

• Ne pas nettoyer le joint de la porte. C'est

essentiel pour un bon sceau. Le soin doit étre

pris de ne pas frotter, endommager, ou enlever

le joint de la porte.

• Ne pas utiliser les nettoyeurs du four commer-

cials ou les revêtements de protection du

revêtement du four d'aucunes sortes dans ou

autour aucune partie du four.

• Nettoyer seulement les parties du four inscrites

dans ce manuel.

• Avant de auto-nettoyer le four, enlever la cas-

serole du gril, les étagères du four, les autres

utensiles et un excédent de liquide.

Veuillez lire les instructions entières avant de continuer.

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Page 5

MODEL CJ302

DOUBLE OVEN

Features of Your Oven

TOUCH CONTROL PANEL

1Displays clock / time and oven modes and settings LOWER OVEN

11 Oven Cooling Vents

12 Broil Element

13 Probe Receptacle

14 Convection Fan and Baffle

15 Removable Oven Racks (3)

16 Bake Element (under oven floor)

17 Door Gasket, lower oven

18 Oven Exhaust Vent Trim

19 Removable Lower Door

20 Broil Pan with Slotted Grid

UPPER OVEN

2Door Lock Latch, automatic

3Data Plate - behind oven cooling vents, right side

4Halogen Oven Lamps (2 in each oven)

5Rack Supports

6Removable Rack (1)

7JetDirect Floor Plate

8Microwave Seal

9Door Gasket, upper oven

10 Door Cooling Vents

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Page 6

CONTROL MENU

1. Upper Oven Mode Pads

• Microwave – selects microwave mode.

• CookSmart – selects a pre-set microwave power

level and JetDirect temperature.

• JetDirect™ – selects a high velocity convection

mode for faster cooking.

• Pause/Resume – used with any microwave or

CookSmart™ mode to interrupt oven operation

and check food (unlocks and and locks door).

2. Lower Oven Mode Pads

• Convection - selects the Convection function and

may be used in combination with Bake, Roast or

Broil.

• Bake – selects the Bake mode.

• Roast – selects the Roast mode.

• Probe – selects interior meat temperatures with

Convection 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 to

automatically turn off.

4. Oven Selector Pads

• Upper/Lower – touch once to select the upper

oven; touch twice to select the lower oven.

• Upper Off – turns the upper oven off .

• Lower Off – turns the lower oven off .

NUMBER PADS

7. Number pads – 1 to 0 – selects a time of day,

temperatures, microwave power level, cook and

stop time or timer(s).

8. Start pad – touch this pad last to start cooking

modes or timing functions.

LIGHT, PANEL LOCK, CLOCK, and

TIMER(S) MENU

9. Light – turns oven lights on/off.

10. Panel Lock – locks the cooking modes in the off

position.

11. Clock – selects the time of day on the 12-hour

or 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 some

religious requirements.

• 12 or 24 hour clock choice – clock setting

options.

• Fahrenheit or Centigrade – temperature

setting options.

• Panel Lock

Child Lockout – prevents any

cooking mode from being set when oven is not

being used.

Oven Control Features

MICROWAVE PROBE JETDIRECT BAKE UPPER

CONVECTION LOWER

COOKSMART SELF CLEAN BROIL ROAST UPPER

1-2-3-4 OFF

PAUSE PROOF STOP COOK LOWER

RESUME DEHYDRATE TIME TIME OFF

LIGHT PANEL LOCK CLOCK

TIMER 1 TIMER OFF TIMER 2

CS+1-

BREAD, DESSERT

CS+3 -

MEAT, CASSEROLES

CS+2-

VEGETABLES

CS+4 -

FROZEN FOOD

12 3

45 6

78 9

START 0

COOK TIME

STOP TIME

START AT

SELF CONVECTION BAKE MICROWAVE PROBE

CLEAN ROAST BROIL COOKSMART

PREHEAT

SET CLOCK

TIMER 2

TIMER 1

MIN

SEC

HRS

MIN

PANEL LOCK

MICROWAVE

PAUSE

DISPLAY WINDOWS

5. Clock

• Displays the time of day.

• Displays timer(s) countdown.

• Displays “Panel Lock” confirmation.

6. Oven

• Displays selected words, numbers and symbols.

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Page 7

4. NUMBER PADS and START

The number pads select temperatures, microwave

power level and time settings in seconds, minutes

and hours. It is necessary to select the START pad

to complete any mode or timed entry.

5. CLOCK and TIMERS

These pads select the Clock and minute Timers

that operate independently of any oven mode.

PANEL LOCK

CHILD LOCKOUT

The Panel Lock is selected to prevent the control

pads from being activated when the oven is not

being used. Touch and hold for 5 seconds to acti-

vate; repeat to cancel.

LIGHT

This pad is selected to manually turn on or off the

interior oven lights in either oven. See Page 9.

COOKSMART™ MENU

Shows the type of food to cook in the

preprogrammed settings: CS+1, CS+2, CS+3,

CS+4

1. CONTROL MENU

These pads set the oven modes and select the oven

to be used.

2. CLOCK / TIMER DISPLAY WINDOW

Clock and Timer settings are displayed in this win-

dow. The Timer settings countdown in minutes and

seconds or in hours and minutes.

3. MODE DISPLAY WINDOW

The display shows the oven selected, cooking or

timed mode, elements on in the oven, oven tem-

perature, and the preheat function.

UsingThe Control Panel

The control panel contains a series of electronic touch pads that enable you to set the oven. As you

touch these pads, words and numbers appear in the display windows. These word and number displays

are called “prompts” and show what has been selected and what must be done next.

Touch only one

mode or number pad at a time.

MICROWAVE PROBE JETDIRECT BAKE UPPER

CONVECTION LOWER

COOKSMART SELF CLEAN BROIL ROAST UPPER

1-2-3-4 OFF

PAUSE PROOF STOP COOK LOWER

RESUME DEHYDRATE TIME TIME OFF

LIGHT PANEL LOCK CLOCK

TIMER 1 TIMER OFF TIMER 2

CS+1 -

BREAD, DESSERT

CS+3 -

MEAT/CASSEROLES

CS+2 -

VEGETABLES

CS+4 -

FROZEN FOOD

12 3

45 6

78 9

START 0

:::::

CONVECTION

ROAST

325325

325

COOK TIME

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Page 8

Sights & Sounds

INTERPRETING THE CONTROL PANEL

The directions in the Care and Use Manual for setting the oven and its various modes are based on the

assumption that the panel displays and sounds will “lead” or help you set the controls easily. To aid in this path

the following descriptions provide a basis for interpreting what is seen and heard.

Flashing Symbols or Numbers

Signals an incomplete setting; calls for another step or

START to be touched.

I Beep

Signals the receipt of an entry.

2 Beeps

Signal an error in entry.

4 Chimes

Signal the end of a setting.

Probe Symbol

Displays the internal temperature of the meat rather

than the oven roasting temperature.

Oven tempera-

ture can be seen briefly by touching the cook mode

after touching START.

Lock Symbol

Displays during the Microwave, CookSmart, and Self

Clean modes and when the door is locked. Door can

be opened when symbol no longer appears.

PAU

Displays when a microwave program is paused or

interrupted and door unlocks.

Err

Displays if an invalid temperature or time is entered.

Power Failure

After the power returns to the oven, the clock displays

the time when the power was lost or turned off.

UPPER

LOWER

Selects the active oven to be set by highlighting the oven

in the mode display window.

Default Settings

The cooking modes automatically select a suitable

temperature. These can be changed when a different

one is needed.

START

Touch to complete an entry and before entering an

additional one.

UPPER OFF and LOWER OFF

Touch to cancel a mode that has already been started

or completed.

COOK TIME

Sets 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 with

the automatic timed oven control.

F Number Codes

These codes are displayed when there is a problem with

the signal sent to the electronic control board. See Solv-

ing Operational Problems, Page 56.

Convection Fan

Operates during any convection mode. It turns off if

the door is opened.

Component Cooling Fan

Activates during any cooking or self-cleaning mode to

cool inner components and outer door surfaces. This

air is exhausted through the vent located below the

lower oven.

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Page 9

Setting the Clock

To Set the CLOCK:

• Always set the clock immediately after installation

or after a power failure. Once power returns to

the oven, the clock displays the time of day when

power was turned off or lost.

1. Select the CLOCK pad. Touch

CLOCK

2. Set the current time of day. Touch

(Example shows 8 o’clock set for 8

the time of day.) 0

3. Select START or CLOCK. Touch

START

Setting the Lights

Touch

UPPER

LOWER

Touch

LIGHT

You Will See

• If 10 seconds elapse between touching the clock

pad 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 See

8:00

1. Select the “active” oven by touching once or

twice 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 if

either oven is in use:

To manually control the upper oven lights if

both ovens are in use:

1. The Upper oven lights are always on when the

oven 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 if

both 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.

Touch

UPPER

LOWER

Touch

LIGHT

Touch

UPPER

LOWER

Touch

LIGHT

SET CLOCK

––:––

8:00 SET CLOCK

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Page 10

Setting the Timer

To 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 display

priority. 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 lit

than the other word.

During the countdown, touch CLOCK or TIMER. Depending on the pad touched, either the time of day

or 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. Touch

TIMER 1 or 2

. Cancel Timer. Touch

TIMER OFF

1. Select Timer 1 or 2. Touch

TIMER 1

2. Set the amount of time. Touch

(Example shows a 3-minute 3

setting with Timer 1.) 0

3. Start Timer. Touch

START

4. When set time is complete, Touch

“End” is displayed and 4 chimes sig- TIMER OFF

nal. When turned off, display reverts

to time of day.

Tip: If timer is not turned off, chimes will continue every 30 seconds. After 5 minutes, chimes stop

and the display reverts to the time of day.

MIN SEC TIMER 1

3:00

SET

MIN SEC TIMER 1

––:––

MIN SEC TIMER 1

3:00

TIMER 1

End

You Will See

To Set TIMER 1 or TIMER 2:

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Page 11

Upper Oven Heating Modes

The following illustrations give an overview of the heating activity with each mode setting. The

arrows represent the heat source for specific cooking modes.

COOKSMART™ – This mode combines

microwave settings and JetDirect convection

temperatures. CookSmart settings cook in

approximately one-fourth the standard cooking

time.

➝

MICROWAVE – The microwaves enter

through the upper Jet plate in the top of the

oven. Ten power levels may be used when

microwaving.

JETDIRECT™ – JetDirect is cooking by high

speed convection. This speed is enhanced using

high velocity blowers. The heat flows through

the many jets located above and below the food.

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Page 12

JetDirect ™ Convection – Upper Oven

JETDIRECT™ 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 is

about 1/3 less than conventional time.

• To fully utilize the convection system, cook food uncovered in shiny metal or oven-safe glass

or 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 Mode

JETDIRECT Convection Tips – Baking

1.Select once for the UPPER OVEN.

2. Select JETDIRECT

The temperature is automatically set at 325°F.

3. Optional step:

To change the temperature from 325°F, select

another temperature immediately before starting.

4. Select START

The temperature display alternates between the

set temperature and the actual temperature,

beginning with 100°F. The actual temperature

counts 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 the

Upper oven.

Touch

UPPER

LOWER

Touch

JETDIRECT

CONVECTION

Touch

START

Touch

UPPER

OFF

You Will See

350°

CONVECTION

100°/350°

PREHEAT

325°

CONVECTION

• Cook all items in JetDirect on rack 2, except pizza.

• Breads and Desserts – always use 25°F less than

conventional temperature and 1/3 less conventional

time.

• Yeast breads should be checked halfway through

conventional baking time.

JETDIRECT Convection Tips – Roasting

• When cooking meats, use same temperatures as

conventional (not 25°F less) and 1/3 less than conventional

time.

• During first half of time roasting whole chicken and

turkey, shield legs, wings and top of bird with foil to

prevent overbrowning.

• When roasting whole chickens and turkeys, use foil to

shield legs, wings and breast bone to prevent over

browning. Remove half way through cooking time,

Proof 9-21-99

Page 13

JetDirect ™ Convection Baking Chart

All baking temperatures/times for this mode have reduced temperatures and reduced baking time.

FOOD ITEM UTENSIL JETDIRECT OVEN RACK APPROXIMATE

TEMPERATURE LEVEL COOK TIME

Breads, Yeast

Loaves 8-1/2

4-1/2

2 loaf pans 350°F 2 20 to 24 minutes

Rolls, Dinner 15x12 cookie sheet 375°F 2 7 to 10 minutes

Rolls, Sweet 9x13 metal pan 350°F 2 10 to 12 minutes

Breads, Specialty

Quick Breads,

Scratch or mix 8-1/2

4-1/2

2 loaf pans 325°F 2 40 to 45 minutes

Cornbread

Mix-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 minutes

Popovers Six 6 oz. custard cups 375ºF 2 27 minutes

Biscuits

Scratch or mix 15x12 cookie sheet 425°F 2 6 to 7 minutes

Refrigerator- Medium 15x12 cookie sheet 425°F 2 4 to 5 minutes*

Refrigerator- Large 15x12 cookie sheet 425°F 2 7 to 8 minutes*

Brownies, fudge

Scratch 9x9 metal pan 325°F 2 20 minutes

Mix 9x9 metal pan 325°F 2 23 to 26 minutes

9x13 metal pan 325°F 2 17 to 19 minutes

Cakes, scratch or mix

Layers, 2 8" or 9" cake pan 325°F 2 20 to 24 minutes

Rectangle 9x13 metal or glass 325°F 2 21 to 23 minutes

Coffee Cake, Streusel 9x13 or Bundt pan 325°F 2 30 to 35 minutes

Bundt 10" Bundt pan 325°F 2 27 to 30 minutes

Carrot Cake 9x13 metal or glass 325°F 2 25 to 26 minutes

Angel Food 10" Angel food cake pan 325°F 2 26 to 32 minutes

Cookies:

Drop 15x12 cookie sheet 350°F 2 5 to 7 minutes

Sliced 15x12 cookie sheet 325°F 2 5 to 6 minutes

Bar 15x10x1 pan 325°F 2 15 to 17 minutes

Pastry Crust

Scratch 9" metal or glass pie pan 425°F 2 7 minutes

Graham Cracker 9" metal or glass pie pan 325°F 2 3 minutes

Refrigerator 9" metal or glass pie pan 425°F 2 6 minutes

Frozen 8" or 9" foil pie pan 375°F 2 5 to 6 minutes

Pies

Two crust, scratch 9" metal or glass pie pan 375°F 1 34 to 40 minutes

Two crust, frozen 8" or 9" foil pie pan 375°F 1 33 to 35 minutes

Pumpkin, scratch 9" metal or glass pie pan 350°F 1 36 to 37 minutes

Nut 9" metal or glass pie pan 325°F 1 40 minutes

Quiche, prebaked crust 10" quiche pan 375°F 1 32 to 34 minutes

Pizza

Scratch** 12" pizza pan 450°F 1 13 to 15 minutes

Frozen** 15x12 cookie sheet 400°F 1 11 to 13 minutes

Prebaked crust 15x12 cookie sheet 450°F 1 5 to 6 minutes

Refrigerator crust 15x12 cookie sheet 425°F 1 8 minutes

*These times are a guide.

** Do not preheat for these items. Continued next page

Proof 9-21-99

Page 14

JetDirect ™ Convection Roasting Chart

Puff Pastry

Frozen Shells/sheets 15 x12 cookie sheet 375°F 2 13 minutes

Frozen Turnovers 15 x12 cookie sheet 375°F 2 13 minutes

Cream Puffs 15 x12 cookie sheet 325°F 2 13 to 17 minutes

FOOD ITEM JETDIRECT OVEN RACK COOK TIME END TEMP/

TEMPERATURE LEVEL CARVING TEMP

Beef:

Standing Rib

3 to 6 Ibs. 325°F 2 18 to 21 minutes

lb. 135°F

145°F Med. Rare

6 to 8 Ibs. 325°F 2 15 to 17 minutes

lb. 140°F

150°F Medium

Rib Eye

3 to 6 Ibs. 325°F 2 20 minutes

lb. 135°F

145°F Med. Rare

Tenderloin 140°F

150°F Medium

1-1/2 to 2-1/2 Ibs. 425°F 2 33 minutes total time 135°F

145°F Med. Rare

Tri Tip 425°F 2 26 minutes total time 135°F

145°F Med. Rare

Meatballs, Groundbeef 350ºF 2

10 to 13

minutes

total

time

or turkey, 1 lb.

35-40 1-inch meatballs

Chicken:

Whole, unstuffed*

2 to4 Ibs. 375°F 2 10 to 11 minutes

lb. 165ºF

170ºF

5 to 7 Ibs. 375°F 2 9 to 10 minutes

lb. 165ºF

170ºF

Pieces, with bones/skin

2 to 4 Ibs. 375°F 2 11 to 13 minutes

lb. 165ºF

175ºF

Breasts, no bones/skin

1-1/2 to 2 Ibs. 375°F 2 9 to 10 minutes

lb. 165ºF

170ºF

Cornish game hens*350°F2

40 to 60

minutes

total

time 165ºF

170ºF

Turkey:

Whole, unstuffed*

11 to 12 Ibs. 325°F 1 7 to 8 minutes/lb. 165ºF

175ºF

Breast, bone-in

5 to 7 Ibs. 325°F 1 12 to 14 min /lb. 165ºF

170ºF

Lamb:

Leg or Shank*

3 to 6 Ibs. 325°F 2 20 minutes

lb. 135°F

145°F Med. Rare

Rack of Lamb

1 to 3 Ibs. 375°F 2 15 minutes

lb. 135°F

145°F Med. Rare

Loin chops, 4 attached 375°F 2 15 to 18 minutes

lb.

Shoulder chops, 4, 1" 375°F 2 14 to 15 min. total time

Pork:Loin

3 to 5 Ibs. 325°F 2 20 minutes

lb. 155°F

160°F medium

Shoulder, 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 time

Chops, 4, boneless, 1" 375°F 2 14 to 16 min. total time

Veal:Rolled roast, boneless

1 to 3 Ibs. 325°F 2 22 to 24 minutes

lb. 155°F

160°F Medium

Shoulder, bone-in

1 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 9-21-99

Page 15

Basics for Microwave Mode – Upper Oven

Utensils

Recommended 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, porcelain

Tip: To check whether a dish or mug is safe to use in

this mode, put empty item on microwave rack and

heat on High for 30 seconds. If it becomes very

hot, 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 ties

Recommended Disposable Covers

• Paper towels

• Wax paper

• Microwave-safe plastic wraps (vent so steam

escapes)

• Parchment paper

Food Selection

•Quantity - The cooking time is dependent on the

amount of food in the oven.

•Content – The amount of fat, sugar and liquid in

the food affects the cooking time. Example, eggs,

cheese, mayonnaise, etc. cook very quickly.

•Density – A non-porous food, such as roast, takes

longer to cook than a porous food such as bread.

•Shape and Size –Uniform shapes and sizes cook

more evenly.

Cooking Techniques

•Arranging – Place food in a circular pattern with

the thickest areas toward the outside of dish.

•Covering – Most foods cook and reheat more

evenly when covered.

•Shielding – Cover thinner areas of food with foil

to prevent over cooking, i.e. chicken drumsticks.

Place a small piece of foil around the bony part to

keep it from drying out.

•Stirring and Turning – Stir foods from the outer

edges toward center of utensil or turn over once

during cooking.

•Standing Time – It is necessary to allow food to

stand to complete cooking.

Guide to Power Levels

HI (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 tender

meats 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 9-21-99

Page 16

Microwave Mode – Upper Oven

To 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 See

1. 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 another

number 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/seconds

to cook in clock display window. (Illustration

shows 5 minutes and 30 seconds selected.)

6. Select START.

• Door latch will lock door.

• Cooking will start.

• Cook time will countdown.

MICROWAVE

MICROWAVE SET

min sec

Continued next page

Touch

UPPER

LOWER

Touch

MICROWAVE

Touch

COOK TIME

Touch

START

MICROWAVE

min sec

Proof 9-21-99

Page 17

Microwave Mode – Upper Oven

7. Optional step:

To check or stir food, select Pause

Resume.

• The microwave will stop; display shows remaining

time.

• The lock symbol disappears when the door unlocks.

To resume microwave cooking, select Pause

Resume

• The door latch will lock the door; Microwave

cooking 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 shows

time-of-day.

9. To end or cancel mode before cooking time has

expired, turn off oven.

10. To change microwave time, without re-setting

entire program, touch Microwave mode. (Time flashes

in display.) Select COOK

TIME immediately. Enter

the new time; touch START.

Pau

MICROWAVE

min sec

You Will See

MICROWAVE

min sec

PAUSE

Touch

PAUSE

RESUME

Touch

PAUSE

RESUME

Touch

UPPER

OFF

Touch

COOK TIME

EndEnd

End

Proof 9-21-99

Page 18

Microwave Cooking – Upper Oven

Cooking 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 TIME

METHOD

Asparagus, spears 1 lb (454g) 1-quart w/lid 1/4 cup (50 ml) 4 to 5 minutes

Beans, green or wax, 1 lb (454g) 1-quart w/lid 1/4 cup (50 ml) 11 to 13 minutes

cut in pieces

Broccoli, cut in pieces 1 lb. (454g) 1-quart w/lid 1/4 cup (50 ml) 9 to 10 minutes

Brussels sprouts l0 oz. (280g) 1-quart w/lid 1/4 cup (50 ml) 9 to 12 minutes

Cabbage, wedges 1 lb. (454g) 1-quart w/lid 1/4 cup (50 ml) 9 to 10 minutes

Carrots, baby 1 lb. (454g) 1-quart w/lid 1/4 cup (50 ml) 7 to 8 minutes

Carrots, sliced 2 cups 1-quart w/lid 2 tbsp. (30 ml) 7 to 8 minutes

Cauliflower, cut in pieces l lb. (454g) 1-quart w/lid 1/4 cup (50 ml) 9 to 11 minutes

Corn, on the cob (husks 1 ear 2-quart w/lid none 5 minutes

& silks removed) 2 ears none 7 to 8 minutes

4 ears none 8 minutes

Potatoes, baking 1 Place on rack in Wash & scrub 6 to 8 minutes

Medium (6-8 oz. each) 2 circle. well. Pierce 12 to 14 minutes

3 with fork. 16 to 18 minutes

4 22 to 25 minutes

Potatoes, baking 1 Place on rack in Wash & scrub 10 minutes

Large (10-12 oz. each) 2 circle. well. Pierce 13 to 14 minutes

3 with fork. 14 to 15 minutes

4 16 to 17 minutes

Potatoes, red, boiling – cut 1 lb. (454g) 1-quart w/lid 1/4 cup (50 ml) 6 to 7 minutes

into 1" to 1-1/2" pieces 2 lbs. (908g) 2-quart w/lid 1/4 cup (50 ml) 11 to 12 minutes

Spinach, leaf 1 lb. (454g) 3-quart w/lid None 4 to 5 minutes

Squash, Acorn 1 whole - 9x9 baking dish Fill each half 10 to 12 minutes

Large – 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 minutes

Yams, whole 1 small Place on baking Wash & scrub 8 to 9 minutes

2 small sheet. well. Dry & 13 to 14 minutes

4 small pierce with 15 to 16 minutes

1 med. fork before 9 to10 minutes

2 med. baking. 11 to 13 minutes

4 med. 15 to 16 minutes

1 large 11 to 12 minutes

2 large 17 to 18 minutes

Proof 9-21-99

Page 19

Reheating 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 PROCEDURE

WEIGHT

Casserole and Main HIGH 8 oz. serving 1-1/2 to 2 minutes Cover with plastic wrap

Dishes – Stirrable (100%) and stir after half the time.

(such as Macaroni 2 - 6 oz. 2-1/2 to 3-1/2

and Cheese) servings minutes

Casseroles 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 with

Chicken pieces, (100%) 2 servings 2-1/2 minutes plastic wrap.

chops, hamburgers,

meat loaf slices

Meat 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 times

2 medium, 3-1/2 minutes crosswise. Cover with wax paper.

6-8 oz. each

Pastry, Danish MEDIUM 1 large pastry 1 to 1-1/2 minutes Place on small plate or

5 - (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 towels

5 - (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 minutes

Waffles and MEDIUM 1 waffle

toast 40 seconds Warm on paper towel or dish.

French Toast 5 – (50%) 2 waffle

toast 1 minute

3 waffle

toast 1-1/2 minutes

4 waffle

toast 1-3/4 minutes

Microwave Cooking– Upper Oven

Proof 9-21-99

Page 20

Microwave Cooking – Upper Oven

Defrosting

• 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 the

closed 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 minutes

on a dish. Defrost until slices can be separated easily.

Chops Turn over and rearrange halfway through 7 to 11 minutes

1 to 4 chops defrost time. Allow to stand 5-10 minutes.

Cubed Meat Turn over and separate pieces halfway through 8 to 10 minutes

1 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 minutes

or Boneless) with aluminum foil. Allow to stand 8-10 minutes. Over 2" thick, 9 to 12 minutes

2 to 6 lbs.

Steaks Turn steaks over and rearrange halfway 8 to 11 minutes

1 to 4 steaks through defrost time. Cover thawed areas with

aluminum 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 stand

1 lb. 5 to 10 minutes to complete defrosting. 3 to 4 minutes

2 lbs. 5 to 6 minutes

3 lbs. 7 to 8 minutes

Poultry:

Chicken, Whole Turn over and rotate halfway through defrost. 9 to 12 minutes

3 to 5 lbs. time. Allow to stand 8-10 minutes.

Chicken- Pieces Break apart pieces and turn over halfway 9 to 13 minutes

1 to 3 lbs. through defrost time. Allow to stand 5-6 minutes.

Cornish Game Hens Halfway through defrost time, remove birds

1 to 4 hens, from package, rotate and turn over. Shield end 7 to 8 minutes

1.5 lbs. each of legs, wings and any warm areas with foil.

Allow to stand 8-10 minutes.

Turkey Breast Halfway through defrost time, remove from

4 to 6 lbs. package, turn over and shield warm areas with foil. 7 to 8 minutes

Allow to stand 15-20 minutes.

Cooked Poultry Halfway through defrost time, break apart any

1/2 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 9-21-99

Page 21

Microwave Cooking – Upper Oven

SHORTCUTS

• Place all items on rack level 2.

FOOD ITEMS POWER APPROX. PROCEDURES

(AMOUNT/WEIGHT) LEVEL TIME

Beverage/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, covered

melted (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, covered

softened minutes

with plastic wrap.

Chocolate Chips, 100% (High) 1-1/2 minutes Place chocolate chips in dish. Stir once during

1/2 cup – melted melting. Note that chocolate will hold shape

even 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 of

vegetable. Place frozen vegetables in 1-quart

casserole 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 with

boneless/ 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 minutes

Ground Beef, 1 lb. - 100% (High) 5 minutes Crumble into dish. Cover with plastic film, venting

lightly browned one corner. Stir twice during browning time.

Drain grease.

Nachos 100% (High) 3 to 4 minues Place chips on dish; arrange ingredients

on 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. After

Popcorn only) popping slows popping, open bag carefully, away from face and

down. body since popcorn and steam are extremely hot.

Do not reheat unpopped kernels or reuse bag.

Proof 9-21-99

Page 22

CookSmart® Mode – Upper Oven

1. 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 cook

time.

(Example shows 12 minutes).

• Tip:

Cook time is displayed in conventional time

hours and minutes.

6. Select START to preheat oven.

(Example shows cook time converted to

CookSmart time: 3:00 minutes.)

• When the oven reaches the correct

temperature one chime will sound and the word

“PREHEAT” disappears.

Touch

UPPER

LOWER

Touch

COOKSMART

Touch

COOK TIME

Touch

START

To 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 minutes

conventional time = 3 minutes COOKSMART time).

• Enter the conventional cook time called for in your recipe (a reduced cooking time is converted

automatically by COOKSMART).

You Will See

S -

S 1

COOKSMART

min sec

SET

HRS min

12 SET

HRS min

S 1

PREHEAT

Continued next page.

Proof 9-21-99

Page 23

CookSmart® Mode – Upper Oven

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 oven

paused with 58 seconds remaining to cook).

To resume the cooking process close the door, touch

PAUSE/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 check

food.

• When the door is opened, the word “End” disappears

from this display and chimes stop.

10. To cancel a COOKSMART mode after

the 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 mode

after the original cooking time has ended.

• Repeat steps 1 through 5; then touch START

two times in succession. (The combination mode

starts immediately as the oven is already preheated.)

Touch

START

Touch

PAUSE

RESUME

Touch

PAUSE

RESUME

Touch

UPPER

OFF

- or -

open the door

Touch

UPPER

OFF

Touch

START

You Will See

S 1

min sec

PAUSE

min sec

PAU

min sec

S 1

EndEnd

End

Proof 9-21-99

Page 24

CookSmart® Mode – Upper Oven

CS1 - Guidelines for Breads and Desserts

• Metal pans become hot quickly and yield more

browning.

• Place food in center of oven for adequate air

circulation.

• Biscuits and cookies should be left on pan for 3 to 4

minutes after removal from oven.

• Timings on the chart are a guide.

Breads, Yeast

French, Baguettes or Braid 2 15x12 cookie sheet or 25 to 30 minutes

15x10-1/2 x1 jelly roll pan

Focaccia 1 15x10-1/2 x1 jelly roll pan 20 to 25 minutes

Rolls

Cinnamon 2 9x13 pan 20 to 25 minutes

Dinner, scratch 2 15x12 cookie sheet or 14 to 19 minutes

15x10-1/2 x1 jelly roll pan

Dinner, frozen 2 8" round pan, 12-cup muffin tin 18 to 22 minutes

or 15x12 cookie sheet

Breads, Specialty

Bread, Garlic, Fresh (1 lb.) 1 15x10-1/2 x1 jelly roll pan 5 to 8 minutes

Bread, Garlic, Frozen (1 lb.) 1 Place on oven rack. 6 to 8 minutes

Bread, Bruschetta (8 oz.) 1 15x10-1/2 x1 jelly roll pan 5 to 8 minutes

Cornbread, Scratch 2 9x9 metal pan 30 to 35 minutes

2 9x13 metal (double batch) 40 minutes

2 12-cup muffin tin 25 to 30 minutes

Cornbread, Mix 2 8x8 metal or glass pan 30 to 35 minutes*

2 9x13 metal pan 25 to 30 minutes

2 12-cup muffin tin 25 to 30 minutes

Muffins

Mix, Muffin 2 12-cup muffin tin 14 to 23 minutes

Mix, Mini-Muffins 2 12-cup mini-muffin tins 15 to 20 minutes

Scratch Muffins, Nut Variety 2 12-cup muffin tin 15 to 20 minutes

Scratch, Mini-Muffins, Nut Variety 2 12-cup mini-muffin tins 19 to 20 minutes

Biscuits

Refrigerator, 10 Medium 2 8" round pan 10 to 14 minutes

Refrigerator, 8 Large 2 15x12 cookie sheet 15 to 18 minutes

Scratch or Mix, 12 2 15x12 cookie sheet 14 to 18 minutes

Crescent Rolls, refrigerator, 8 2 15x12 cookie sheet 11 to 13 minutes

Scones, 8 to 10 2 15x12 cookie sheet 14 to17 minutes

CS1

FOOD ITEMS RACK PAN SIZE AND TYPE CONVENTIONAL

LEVEL COOK TIME

*This longer time is needed to brown bottom crust.

Proof 9-21-99

Page 25

CS1

FOOD ITEMS RACK PAN SIZE AND TYPE CONVENTIONAL

LEVEL COOK TIME

Brownies

Fudge, Scratch 2 8x8 or 9x9 metal or glass 30 to 40 minutes

2 9x13 metal or glass 25 to 30 minutes

Fudge, Mix 2 8x8 or 9x9 metal or glass 40 to 45 minutes

2 9x13 metal or glass 30 to 35 minutes

Cakes, Specialty

Pineapple Upside-Down 2 8" round glass dish 50 to 55 minutes

Streusel Coffeecake, Mix 2 9x13 metal or glass 35 to 40 minutes

2 9x9 glass or 9" cake pan 25 to 30 minutes

Gingerbread, Mix 2 8x8 glass 20 to 25 minutes

Bar 2 15x10-1/2x1 jelly roll pan 20 to 25 minutes

Drop 2 15x12 cookie sheet 8 to 12 minutes

Rolled 2 15x12 cookie sheet 7 to 9 minutes

Refrigerated Dough 2 15x12 cookie sheet 9 to 13 minutes

Frozen Dough 2 15x12 cookie sheet 18 to 24 minutes

Desserts

Turnovers, fruit, frozen 2 15x12 cookie sheet 25 to 30 minutes

Cream Puffs, mini (20) 2 15x10-1/2x1 jelly roll pan 25 to 30 minutes

Pastry Crust

Scratch 2 9" metal or glass pie pan 15 to 20 minutes

Refrigerated 2 9" metal or glass pie pan 9 to 13 minutes

Frozen 2 8" or 9" foil pie pan 7 to 9 minutes

Graham Cracker 2 9" metal or glass pie pan 4 to 5 minutes

Pies, Cobblers, Fruit Crisps

Pie, 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 minutes

2 2 quart deep dish 20 to 25 minutes

Crisp, fruit (peach or apple) 2 8x8 metal or glass 30 minutes

2 9x13 glass 35 minutes

*This longer time is needed to brown bottom crust.

CookSmart® Mode – Upper Oven

(continued from previous page)

Proof 9-21-99

Page 26

CookSmart® Mode – Upper Oven

CS2 FRUIT AND VEGETABLE ITEMS

RACK PAN SIZE AND TYPE CONVENTIONAL

LEVEL COOKING TIME

Apples

Rome Beauty, 4 large, halved 1 8x8 glass 40 to 45 minutes

Carrots

Quartered, cut into 2" strips 1 Bottom of 2-piece broil pan 30 to 35 minutes

Corn6 ears, husks removed 1 9x13 glass 30 minutes

Mushrooms, Large, stuffed 1 15x10-1/2x1 jelly roll pan 15 to 18 minutes

Potatoes, Baking

Large 10 to 12 oz. 1 Place on oven rack. 80 to 90 minutes

Medium 7 to 9 oz. 1 Place on oven rack. 60 to 70 minutes

Small 4 to 6 oz. 1 Place on oven rack. 50 to 60 minutes

Potatoes, New

Quartered, 3 Ibs. 1 Bottom of 2-piece broil pan 40 minutes

Squash, Winter

4 halves, placed face down in dish 1 9x13 glass 60 to 65 minutes

Tomatoes

4 or 6 halves, with crumb topping 1 8x8 glass 15 to 20 minutes

Vegetables, Assorted

6 cups, cut into 1" pieces 1 Bottom of 2-piece broil pan 35 to 40 minutes

12 cups, cut into 1" pieces 1 Bottom of 2-piece broil pan 50 to 60 minutes

Yams, Whole

Large, 12 to 15 oz. 1 Place on oven rack. 80 to 90 minutes

Medium, 8 to 10 oz. 1 Place on oven rack. 50 to 55 minutes

CS2 – Guidelines for Fruits and Vegetables

• Peel or pierce fruits and vegetables to prevent bursting.

Proof 9-21-99

Page 27

CookSmart® Mode – Upper Oven

• Allow refrigerated meats and poultry to stand at

room temperature for 15 to 20 minutes before

cooking.

Meats

• Select roasts up to 3-inches thick.

• Use the porcelain broiler pan with a low V-rack for

roasts.

• Calculate the total minutes per pound and enter

total cook time.

• Cook all meats uncovered unless otherwise

specified.

• Do not cook food with large amounts of liquid.

Chart continued next page

CS3 – Guidelines for Meat, Poultry and Casseroles

• Check food for doneness with meat thermometer

at minimum time.

• Meat will continue to cook and internal temperature

will rise during standing time.

• Score fat on roasts before cooking.

• Brush lean cuts of meat and fish with vegetable or

olive oil before roasting to prevent sticking.

• When a recipe has a two-step temperature/time

cooking method, such as rack of lamb, use the total

time from both steps to set cook time.

CAUTION!

When roasting, open the door carefully. There may

be an accumulation of steam, smoke and spattering of

fats 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 total

turkey, shape in ring 2 Ibs. 65 to 70 minutes total

Meat Balls, ground beef or 1 Ib. 15 to 20 minutes total

turkey (35-40 1-inch

meatballs)

CS3

MEATS WEIGHT COOK TIME DONENESS

Minutes Per Pound

Beef and lamb should be

removed from oven when

internal temperature reaches

120 – 125°F. Cover with foil

and allow to stand 10 – 15

minutes. Temperature will rise

15 – 20°F during standing

time. Serving temperatures

should be 140°F – rare;145°F

– medium rare; and 150°F –

medium.

Use 10" round dish. Arrange

meat in ring or donut shape.

After removing, drain fat and

cover with foil for 10 minutes.

Space evenly on roll pan.

See beef information for

doneness.

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 / lb

CONVENTIONAL

Proof 9-21-99

Page 28

CookSmart® Mode – Upper Oven

Chart continued next page

CS3 - MEAT, POULTRY AND CASSEROLES, continued from previous page

Poultry

• Roast whole roasters with breast-side up; do not

tie 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 30

minutes 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 total

marinated 1 to 1-1/2 lbs. 21 to 25 minutes total

1-1/2 to 2-1/2 lbs. 26 to 34 minutes total

2-1/2 to 3-1/2 lbs. 33 to 39 minutes total

3-1/2 to 4 lbs. 38 to 44 minutes total

Pieces 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 / lb

Whole chicken and cornish

hens should be removed from

oven when internal

temperature reaches 155° –

160°F. Cover with foil and

allow to stand

minutes. Temperature will rise

15°– 20°F during standing

time and juices should run

clear. Serving temperatures

should be 170°F

–

1 75°F.

Fish should be removed from

oven when fish flakes with a

fork. Remove small pieces

that may cook faster. Thin

ends of fillets should be folded

under to make pieces as

uniform as possible.

• Small pieces of aluminum foil may be used to cover

poultry 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 meat

thermometer.

• Pound boneless, skinless chicken breasts for uniform

thickness 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 DONENESS

CONVENTIONAL

Proof 9-21-99

Page 29

CookSmart® Mode – Upper Oven

CS3 – CASSEROLES

• Select shallow, oblong or oval-shaped casserole

dishes.

• When cooking casseroles with cheese toppings, hold

CASSEROLES RACK PAN SIZE AND TYPE CONVENTIONAL

LEVEL COOK TIME

Chicken Divan 2 9x9 glass 40 to 45 minutes

Chicken Divan 2 9x13 glass 45 to 50 minutes

Enchilada Casserole 2 9x13 glass 40 minutes

Enchiladas, Chicken 2 9x13 glass 30 minutes

Lasagna*2 9x13 glass 45 to 50 minutes

Macaroni and Cheese 2 2-quart casserole 30 to 35 minutes

Mostaccioli Casserole 2 7x12 glass or casserole 35 to 40 minutes

Scalloped Potatoes 2 9x13 glass 1 hour 40 minutes

Shepherd’s Pie 2 9x13 glass 30 to 45 minutes

Strata 2 9x13 glass 65 to 70 minutes

Stuffed Green Peppers 2 9x9 glass 45 to 55 minutes

Tuna Noodle Casserole 2 2-quart casserole 30 minutes

Turkey 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 a

9x13 frozen lasagna or large frozen fruit pies. Rotate

container in oven then add more time. Cover with

foil during first half of cooking time if food browns

too quickly.

• Frozen fruit turnovers are baked using CookSmart 1

(Breads and Desserts).

• Fresh frozen vegetables are cooked in the

Microwave mode. Follow microwave instructions on

package.

• Heat frozen packaged entrees, dinners, and

casseroles 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 time

on the package (not microwave heating time). Use

minimum recommended time and add more time if

necessary.

• Follow package directions for removing cover,

covering with foil, venting package, etc.

Proof 9-21-99

Page 30

PREHEATING 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 temperature

is displayed and alternates with a display of the

actual oven temperature.

• The oven chimes once when it is preheated and

the selected cooking temperature is displayed.

OPERATIONAL SUGGESTIONS

• Use the cooking charts in this Care & Use as a

guide to achieving the best cooking results.

• Do not set pans on the opened oven door. Pans

may scratch the glass or liquids may spill into door

vent openings.

• Use the interior oven light to view the food

through the oven door window.

• Use TIMER 1 OR TIMER 2 to keep track of cooking

times.

UTENSILS

• Use pans that give the desired browning. For tender,

golden brown crusts, use light nonstick/anodized

or shiny metal utensils.

• Do not cook with the empty broiler pan in the

oven, as this could change cooking performance.

Store the broil pan outside of the oven.

• Tips for “Solving Baking Problems” are found on

Page 55.

HIGH ALTITUDE BAKING

• When cooking at high altitude, recipes and cooking

times will vary from the standard. For accurate

information, write the Extension Service, Colorado

State University, Fort Collins, Colorado 80521.

There may be a cost for the bulletins.

Lower Oven – General Tips

CONDENSATION / TEMPERATURE SENSOR

• It is normal for a certain amount of moisture to

evaporate from the food during any cooking

process. The amount depends on the moisture

content of the food. The moisture may condense

on 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 electronic

temperature sensor that accurately maintains the

temperature selected. Your previous oven may

have had a mechanical thermostat that drifted

gradually over time to a higher temperature. It is

common to experience an adjustment period

when cooking your favorite recipes in the new

oven.

OVEN RACKS

• Rack positions are numbered from the bottom

rack rail guide to the top. Check the cooking charts

for the recommended position.

• To insert racks into the oven, hold the rack with

the back rail up and toward the back. Place the

safety hooks under the front of the rail guides.

Push the rack into the oven, lifting the rack stops

over the front of the rail guides. Slide the rack

into position.

• To remove racks or reposition racks in the oven,

pull the rack towards the front of the oven. Lift up

the front of rack over the safety stops and pull

from the oven.

• Rack rail supports should not be removed from

the oven.

• CAUTION! Never use aluminum foil to cover the

oven racks or to line the oven. It can cause damage

to the oven can liner if heat is trapped under the

foil.

• When placing food on a rack, pull the rack out to

the stop position. The racks are designed to lock

when pulled forward.

Proof 9-21-99

Page 31

Lower Oven – Heating Modes

The 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 BROIL

Convection broiling combines the

intense heat from the upper element

with the circulation assisted by con-

vection fan. This air circulation crisps

the exterior surface and retains in-

ner moisture in meats more than1-

1/2" thick.

CONVECTION ROAST

Convection roasting combines the

heat from the lower concealed ele-

ment with additional heat from the

convection element and fan. The re-

sult is a drier, crisper exterior that

seals in the interior juices. It is per-

fect for roasting tender meats in an

uncovered, low-sided pan.

CONVECTION BAKE

Convection Bake has heat from the

upper and lower element with

circulation assisted by the convection

fan. This mode is designed for breads

and pastries.

CONVECTION or

DEHYDRATE

Convection is cooking with heat

from a third element concealed

behind the back wall of the oven. It

is used with a fan to speed up the

circulation of heated air throughout

the oven. Dehydrating is similar to

convection cooking and holds an

optimum low temperature while

circulating the heated air to remove

moisture slowly for food

preservation.

BROIL

Broiling uses intense heat radiated

from the upper element to give ex-

cellent top browning or searing.

ROAST

Roasting has more heat from the top

element. This additional heat is best

for roasting less tender meats in a

covered pan.

BAKE or PROOF

Baking is cooking with heated air.

Both upper and lower elements are

used to heat the air and cycle to

maintain the temperature. Proofing,

while similar to bake, holds an opti-

mum low temperature for yeast to

rise.

Proof 9-21-99

Page 32

BAKE TIPS

To set BAKE mode:

• Preheat when using the Bake mode.

• Use BAKE for general cooking on one or two racks.

Bake Mode – Lower Oven

1. 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, select

another temperature immediately before starting.

4. Select START.

The temperature display alternates between the

set temperature and the actual temperature,

beginning with 100°F. The actual temperature

counts 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 for

the oven in use.

You Will See

• Follow the recipe, package directions, or the cooking

chart on next page for baking temperatures, time

and rack position.

• Baking time will vary with the size, shape and finish

of the baking utensil. Dark metal pans or nonstick

coatings will cook faster with darker results. Insulated

bakeware will lengthen the cooking time for most

foods.

• For best results, bake food on a single rack with at

least 1-1/2" space between utensils and oven walls.

• Use a maximum of 2 racks when selecting the bake

mode. Stagger pans or baking sheets so that one is

not directly above another.

• Eliminate heat loss from the oven by using the window

to periodically check food for doneness.

Touch

UPPER

LOWER

Touch

BAKE

Touch

START

Touch

LOWER

OFF

100

/375

PREHEAT

375

BAKE

350

BAKE

Proof 9-21-99

Page 33

Baking 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 minutes

Cake Mix, Layers

8" or 9" round, 350°2 and 5 30 to 35 minutes

9 x 13 rectangle 350º 3 30 to 35 minutes

Specialty Cakes:

Scratch 350º 3 30 to 40 minutes

Bundt Cakes 350º 2 40 to 45 minutes

Pound Cakes 350°2 48 to 58 minutes

Cupcakes 350º 2 and 5 21 to 26 minutes

Quick Breads:

Cornbread, 400 °3 20 to 30 minutes

Mix or scratch

Gingerbread 350°3 35 to 40 minutes

Muffins 425°3 15 to 20 minutes

Cookies:

Bar 350°3 24 to 26 minutes

Dropped 375°3 8 to 10 minutes

Sliced 375°3 8 to 10 minutes

Desserts:

Fruit,

Crisps 350°2 45 to 55 minutes

and Cobblers 350°2 45 to 55 minutes

Custards and 350°2 40 to 50 minutes

Puddings 350°2 30 to 35 minutes

Proof 9-21-99

Page 34

To 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 Oven

1. Select OVEN.

• Select twice for LOWER oven

2. Select ROAST.

The temperature is automatically set at 350º F.

3. Optional step:

To change the temperature from 350ºF, select

another temperature immediately before

starting.

4. Select START.

The temperature display alternate between the

set temperature and the actual temperature,

beginning with 100ºF. The actual temperature

counts up in 5ºF increments.

The oven is preheated when the chime signals

once. PREHEAT disappears from the display.

5. To end this mode, select the OFF pad for the

oven in use.

You Will See

• Use to roast meats, poultry and vegetables, (ex:

potatoes, squash, onions and carrots) which would

be covered or cooked in a high-sided open roaster.

• Add liquids, such as water, juice, wine, bouillon or

stock for flavor and moisture.

ROAST TIPS

Touch

UPPER

LOWER

Touch

ROAST

Touch

START

Touch

UPPER

OFF

• Roasting bags are suitable to use in this mode.

• Preheating is generally unnecessary in the ROAST

mode unless the recipe specifically recommends it.

100

/375

PREHEAT

375

ROAST

350

ROAST

Proof 9-21-99

Page 35

Roasting Chart – Lower Oven

Meat and Poultry Oven Rack Cook Time End Temp

Covered 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

pieces

Turkey, 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°

–

1-1/2"

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 9-21-99

Page 36

BROIL AND CONVECTION BROIL TIPS

To Set the BROIL and CONVECTION BROIL Modes:

Broil and Convection Broil Modes – Lower Oven

1. Select OVEN.

• Select twice for LOWER oven.

2. Select BROIL or

CONVECTION and BROIL.

The temperature is automatically set at

HI.

3. Optional step:

To change the setting from HI, select a

500ºF for Medium Broil or 450ºF for Low

Broil temperature immediately before

starting.

4. Select START.

5. To end this mode, select the oven OFF

pad for the oven in use.

You Will See

• Place rack at the rack level needed before turning

on the oven.

• Start broiling with cold food directly from the

refrigerator.

• Start broiling with a cool oven and broiler pan.

• Brush fish and lean cuts of meat with vegetable oil

before 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 more

often.

Utensils:

• Slotted top grid on broiler pan lets fat drip away

from the upper heating element; this reduces

spattering and smoking.

• When top browning casseroles or bread, use only

metal 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 be

an accumulation of steam and smoke. Do not place

the 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 with

your oven.

• Use BROIL when broiling meats, fish or poultry

pieces up to 1-1/2” thick.

• Use CONVECTION BROIL when broiling meats or

poultry halves over 1-1/2” thick.

Touch

UPPER

LOWER

Touch

BROIL

Touch

START

Touch

UPPER

OFF

BROIL

500

BROIL

500

Proof 9-21-99

Page 37

Convection Broil Chart – Lower Oven

Broil Chart – Lower Oven

Beef: 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 minutes

3/4" to 1" slices 6 HI 4 to 6 minutes

Fish: 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 be

turned after half of broil time)

Lamb: Chops, 1/2" to 1" 6 HI Med - 12 to 17 minutes

Well - 15 to 20 minutes

Pork: Chops, 1/2" to 1" 6 Med - 500°F Well - 18 to 25 minutes

Smoked, ham steak, 1/2" 6 HI Well - 7 to 11 minutes

ham steak, 1" 6 HI Well - 12 to 15 minutes

Poultry: Chicken, pieces 4 or 5 Low - 450°F 30 to 45 minutes

Sausage: Hot Dogs, whole 6 HI 4 to 5 minutes

Veal: Chop, 1" 6 HI Well - 12 to 16 minutes

FOOD ITEM RACK BROIL BROIL

THICKNESS POSITION SETTING TOTAL TIME

Beef: 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 minutes

Lamb: Chops, 1-1/4” or more 5 HI Med - 21 to 27 minutes

Well - 27 to 33 minutes

Pork: Chops or tenderloin, 5 Med - 500°F Well - 18 to 25 minutes

1-1/4” or more

Poultry: Chicken, halves 4 or 5 Low - 450°F 30 to 45 minutes

Turkey, pieces 4 Low - 450°F 30 to 50 minutes

Sausages: Fresh, uncooked 5 HI Well - 6 to 8 minutes

FOOD ITEM RACK BROIL BROIL

THICKNESS POSITION SETTING TOTAL TIME

Proof 9-21-99

Page 38

1. 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, select

another temperature immediately before starting.

4. Select START.

The temperature display alternates between the

set temperature and the actual temperature,

beginning with 100°F. The actual temperature

counts 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 for

the oven in use.

• Use low-sided pans, such as a jelly roll pan, cookie

sheets with 1 or 2 sides, and the 2-piece broil pan.

• Shiny aluminum pans are best, unless otherwise

specified.

• Dark finish metal pans and heatproof glass or ceramic

bakeware may require oven temperature to be

reduced 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 Oven

You Will See

• Foods cooking in less than 15 minutes use the same

time as in a bake mode.

• Foods taking 30 minutes or more to cook, generally

cook faster. Check doneness 5 to 10 minutes sooner

than the minimum time.

• Pans do not need to be staggered when using more

than one rack.

CONVECTION TIPS

Touch

UPPER

LOWER

Touch

CONVECTION

Touch

START

Touch

UPPER

OFF

325

CONVECTION

375

100

/375

PREHEAT

Proof 9-21-99

Page 39

Convection Chart – Lower Oven

FOOD ITEM OVEN RACK TIME*

TEMPERATURE (ºF)

Cakes, mix or scratch:

Angel Food 325°1 40 to 45 minutes

Layers (8" or 9") 325°2 and 5 32 to 35 minutes

Rectangle (9 x 13) 325º 3 31 to 34 minutes

Cupcakes 325º 1, 3, and 5 17 to 20 minutes

Biscuits:

Scratch or 425°3 10 to 12 minutes

Refrigerator

Cookies:

Drop or Sliced 350° 1 through 6 or 8 to 10 minutes

any combination

Cream puffs 375°3 20 to 30 minutes

Meringues 325°2 20 minutes

Souffles 350°3 35 to 40 minutes

* This chart is a guide. Recipe or package directions should take precedence.

Proof 9-21-99

Page 40

1. 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 another

temperature immediately before starting.

4. Select START.

The temperature display alternates between the set

temperature and the actual temperature, beginning with

100°F. The actual temperature counts 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 for the

oven 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 Oven

You Will See

Touch

UPPER

LOWER

Touch

CONVECTION

and

BAKE

Touch

START

Touch

UPPER

OFF

325

CONVECTION BAKE

CONVECTION

375

BAKE

100

/375

PREHEAT

Proof 9-21-99

Page 41

Convection Bake Chart – Lower Oven

* This chart is a guide. Recipe or package directions should take precedence.

** No pan used

FOOD ITEM RACK OVEN TIME*

TEMPERATURE (ºF)

Breads-Yeast:

Bread 2 350°25 to 35 minutes

Dinner Rolls 2 or 3 400°15 to 20 minutes

Sweet Rolls 2 or 3 375°20 to 25 minutes

Frozen Dough I or 2 400°25 to 35 minutes

Pizza:

Prebaked crust** I 450°12 to 20 minutes

Scratch Oven Floor 450°20 to 25 minutes

Refrigerator 1 425°18 to 22 minutes

Frozen** 1 400°18 to 25 minutes

Pies:

2 Crust Fruit, scratch

I 375°45 to 60 minutes

or frozen

2 400°60 minutes

Pumpkin, scratch 2 350°50 to 60 minutes

or frozen 2 400°55 to 60 minutes

Meringue toppings 2 350°15 to 20 minutes

Nut pies 350°40 to 50 minutes

Pastry Crust

Scratch 2 425°15 to 20 minutes

Graham Cracker 2 375º 8 to 10 minutes

Refrigerator 2 450°10 to 15 minutes

Frozen 2 Follow directions

Puff Pastries:

Frozen or scratch I 400°20 to 25 minutes

Turnovers 1 400°20 to 25 minutes

Strudels 1 350°35 to 40 minutes

Proof 9-21-99

Page 42

1. Insert the probe into the thickest part of the

Meat. 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, select

another temperature immediately before starting.

5. Select PROBE.

The probe temperature is automatically set at

160°F. and continues to be displayed instead of

the oven temperature.

6. To change the probe temperature from 160ºF,

select another temperature immediately before

starting.

7. Select START.

The temperature display alternates between the

set probe temperature and the actual meat item

temperature, increasng in 5ºF increments starting

with 100ºF. Touch CONVECTION to check the

Convection Roast and Probe Mode – Lower Oven

You Will See

To 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 the

probe display continues. The oven chimes 3 times when the meat item is cooked. End is displayed as the heat

turns off.

Touch

UPPER

LOWER

Touch

CONVECTION

and

ROAST

Touch

PROBE

Touch

START

325

CONVECTION

ROAST

350

CONVECTION

ROAST

160

PROBE

145

PROBE

100o/145

Proof 9-21-99

Page 43

Convection Roast Chart – Lower Oven

MEAT AND POULTRY – OVEN TEMPERATURE (ºF) RACK COOK TIME

END DONENESS CARVING

UNCOVERED PAN

TEMP (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. hours

Lamb:

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°2

16 to 20 min. per lb.

175º Thigh 175º

Stuffed 350°2

16 to 20 min. per lb.

minimum safe temp. for Stuffing165°

Pieces 375°2

16 to 20 min. per lb.

165º Breast 170º

2 to 3-1/2 lbs. 175º Thigh 175º

Cornish game hens 350°2 60 to 90 minutes 180°Breast and 180°

total time thigh

Turkey:

Whole, 7

15 lbs.

Unstuffed 325º 2

9 to 12 min. per lb.

170º

Thigh

175º

Stuffed 300°2

10 to 15 min. per lb.

minimum safe temp. for Stuffing165°

Whole,16

24 lbs.

Unstuffed 325°I

7 to 11 min. per lb.

170º

Thigh

175º

Stuffed 300°1

10 to 12 min. per lb.

minimum safe temp. for Stuffing165°

Breast (5 to 7 lbs.), 325°2

16 to 21 min. per lb.

165º Breast 170º

with bone.

Proof 9-21-99

Page 44

Proof Mode – Lower Oven

To 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 See

1. Select OVEN.

• Select twice for LOWER oven

2.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 the

oven 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.

Touch

UPPER

LOWER

Touch

PROOF

DEHYDRATE

Touch

START

Touch

UPPER

OFF

BAKE

PrF

PREHEAT

Proof 9-21-99

Page 45

To 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 See

1. Select OVEN.

• Select twice for LOWER oven.

2. Select DEHYDRATE twice

for 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 the

oven 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 Oven

Touch

UPPER

LOWER

Touch

PROOF

DEHYDRATE

Touch

START

Touch

UPPER

OFF

CONVECTION

PREHEAT

Proof 9-21-99

Page 46

Example shown has the clock set at 3:00

1. Select OVEN.

• Select twice for LOWER oven

. Select BAKE or CONVECTION.

Change the preset temperature at this time,

if needed.

3. Immediately before starting, select

the number of hours and minutes the

oven will be on. For example, 2, 3, 0 is

2 hours 30 minutes.

4. Select START.

The oven turns on and heats to the tem-

perature selected for the number of hours

and minutes needed. The clock automati-

cally calculates the time of day the mode

will stop and the oven will turn off. The

example shows that

will

stop

5:30

after

cooking

for

2-1/2 hours.

Timed Oven Modes – Lower Oven

Touch

UPPER

LOWER

Touch

BAKE

Touch

COOK TIME

Touch

START

Touch

STOP

TIME

Touch

START

To 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 See

To Delay the Start of the Timed Mode:

Example shown has the clock set at 3:00

Follow steps 1, 2 and 3 above.

Immediately

after the number of hours are selected for

the food to cook, select the Stop Time.

2. Select the time of day the oven will

stop cooking or turn off. This example,

shows that the oven will stop at 7:00 and

cook for 2-1/2 hours.

3. Select START.

The oven turns on and heats to the tem-

perature selected for the number of hours

and minutes needed.

The clock automatically calculates the time

of day the mode starts and stops.

100

/350

PREHEAT

COOK TIME 2:

Start at 4:

350

BAKE

350

COOK TIME 2:

100

/350

PREHEAT

COOK TIME 2:

STOP TIME 5:

350

COOK TIME 2:

STOP TIME _:__

350

COOK TIME 2:

Stop Time 7:

Proof 9-21-99

Page 47

1. 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 keep

lights off, do not touch.

6. To activate the Sabbath mode , touch

and 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 reaches

temperature.

• All pads, except the oven OFF, will be inactive.

No chime or beep signal is generated.

• Ovens will remain “on” indefinitely until

cancelled.

• When the red heating symbol in the display

is illuminated, the bake element is also on.

Opening the door will not cause the heating

element to be activated, since it will already

be 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 Oven

You Will See

To 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.

Touch

UPPER

LOWER

Touch

BAKE

Touch

START

Touch

LIGHTS

Touch

TIMER OFF

BAKE

350

100

/350

PREHEAT

100

/350

PREHEAT

SAb

Proof 9-21-99

Page 48

Self-Cleaning The Oven – Upper and Lower Ovens

Hand-clean door

around edge

Hand-clean 1-1/2" from rack

support to front of oven cavity

DO NOT hand-clean gasket

Hand-clean front frame

Your new oven features two pyrolytic self-cleaning ovens.

When set into the CLEAN mode, the oven reaches a

high 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 occasional

flame-up during the CLEAN cycle, depending on the

content and amount of soil remaining in the oven. If

a flame persists, turn off the oven and allow it to cool

before opening the door to wipe up the excessive

food soil.

• The oven light will not turn on when the oven is set

for a clean cycle.

BEFORE YOU SELF-CLEAN

1. Hand-clean the oven door edge, oven front frame and

oven cavity edges (shaded areas below). They do not

get hot enough during the cleaning cycle for soil to

burn away. Use a soapy sponge or plastic scrubber

or a detergent-filled S.O.S.® pad. DO NOT RUB

THE GASKET.

NOTE: Due to the high temperatures used for

self-cleaning, the oven may develop fine hairlike lines

or surface roughness. This is a common condition

and does not affect either the cooking or the clean-

ing performance of the oven.

. Wipe up soft soil overspills and grease with

paper towels.

3. Remove all utensils.

4. Remove oven racks. If the oven racks are left in the

oven during a self-cleaning cycle, they will permanently

lose their shiny finish and change to a dull dark finish.

See the Oven Cleaning Chart for proper care, Page

51.

5. Be sure the light is turned off on the control panel

and the bulb and glass cover are in place, see Page 53.

6. Heat and odors are normal during the Self-Cleaning

cycle. Keep the kitchen well ventilated.

AFTER SELF-CLEAN

• At the end of the CLEAN cycle, some gray ash

remains inside the oven. The amount of ash depends

on how heavily soiled the oven was before it was

cleaned. It is easily removed, when the oven is cold,

using a damp sponge or cloth. (If the racks do not

slide easily after being cleaned, lightly rub rack side

rails with vegetable oil).

IMPORTANT: Be sure to let the inside window

glass in the oven door cool completely before

wiping up any ash left from the clean cycle.

JetDirect Floor Plate

To access Excessive Overspills

• When the oven cools, insert the

tip of a large screwdriver into a

front center hole in the JetDirect

Floor Plate.

• Lift upward until the plate can

be held with two hands. Remove

and set aside.

• Wipe up any excess soft soil

from the oven liner and rear

trough.

• Replace JetDirect Floor Plate.

Proof 9-21-99

Page 49

To 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 Oven

Example shows clock set at 5:00

1. 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 for

light soil or 4 hours for heavy soil immediately before starting.

4. Select START.

The door locks automatically. When the lock symbol is

displayed, 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 that

the door must be closed before the SELF CLEAN mode can

be set.

TO DELAY THE START OF THE MODE:

1. 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

If 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 the

number of clean hours from the time set to stop and delays

the start time accordingly.

4. Select START.

5. To cancel or stop the mode after the “lock” symbol

is displayed, wait until the symbol disappears. Then the

door can be opened.

You Will See

Touch

UPPER

LOWER

Touch

SELF

CLEAN

Touch

START

Touch

UPPER

LOWER

Touch

SELF

CLEAN

Touch

STOP

TIME

Touch

START

CLn

COOKTIME 3:00

SELF

CLEAN

CLn

COOK TIME 4:

CLn

COOK TIME 3:

STOP TIME 9:

CLn

COOK TIME 3:

SELF

CLEAN

SELF

CLEAN

CLn

COOK TIME 3:

STOP TIME 11:

CLn

COOK TIME 3:

STart at 8:

Proof 9-21-99

Page 50

Oven Cleaning – Upper and Lower Oven

How to use the Oven

Cleaning Chart

1. Locate the number of the part to be

cleaned in the illustration on this page.

2. Find the part name in the chart.

• Use the cleaning method in the

left

column if the oven is black

or white.

• Use the cleaning method in the

right column if the oven is stain-

less steel.

3. Match the letter with the cleaning

method on Page 51.

10 11

C & D

C & G

Seal (Gasket)

Interior Oven Door

Door Handle

Door Cooling Vent

Door Front

Oven Trim

Door End caps

Broil Grid Top

Broil Pan Bottom

Probe Accessory

(lower oven only)

Cleaning Method

Blk / Wht Stainless

Steel

Oven Oven

Door Frame

Interior Door Window

Removable Oven Racks

Side Trim

Control Panel Trim

Control Panel

Oven Cooling Vents

Oven Front Frame

Oven Cavity

Part Part

C, G

Cleaning Method

Blk / Wht Stainless

Steel

Oven Oven

Proof 9-21-99

Page 51

Oven Finishes / Cleaning Method

The 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 Of

or Dow® Oven

Cleaners (cold oven formula) can be used, but may cause darkening and discoloration. The

broil pan top may be squirted with liquid detergent and covered with wet paper towels

while pan is hot. Allow to stand.

Racks may be cleaned in the oven during the self clean mode. They will lose their shiny

finish and permanently change to a metallic gray.

B Fiberglass

DO NOT HAND CLEAN GASKET.

Knit

C Glass Spray Windex® or Glass Plus® onto a cloth first, then wipe to clean. Use Fantastik® or

Formula 409® to remove grease spatters.

D Painted Clean with hot sudsy water or apply Fantastik® or Formula 409® first to a clean sponge

or 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 not

use a moistened sponge/towel on hot porcelain. When cool, clean with hot sudsy water or

apply Bon-Ami® or Soft Scrub® to a damp sponge. Rinse and dry. For stubborn stains, gently

use Brillo® or S.O.S.® pads. It is normal for porcelain to craze (hairlike lines) with age due to

exposure from heat and food soil.

F Reflective Clean with hot sudsy water and sponge or plastic scrubber. Rub stubborn stains with

Glass 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 with

Steel Fantastik® or Formula 409® sprayed onto a paper towel. Protect and polish with Stainless

Steel Magic® and a soft cloth. Remove water spots with a cloth dampened with white

vinegar. Use Revereware Instant Stainless Steel Cleaner® to remove heat discoloration.

Plated

CLEANING METHOD

PART

H Probe Clean probe by hand with detergent and hot water. Rinse and dry. Do not soak

or clean in dishwasher.

Proof 9-21-99

Page 52

Do-It-Yourself Maintenance

The 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 Door

1. Fully open the oven door.

2. Raise the U-clip over the hook on each of the hinges

to the "locked" position (see illustration below). This

will prevent the hinge from snapping closed when

the door is removed.

3. Grasp the door by the sides toward the back. Raise

the front of the door several inches (there will be

some spring resistance to overcome because of the

hinge being locked). When the front of the door is

high enough, you will be able to lift the hinges to

clear the indents.

4. Pull the hinges out of the slots in the oven front frame.

To Replace the Oven Door

1. Grasp the sides of the door at the center and insert

the ends of the hinges into the slots in the oven front

frame 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 evenly

with the front sides.

With the door off, never release the levers and try

to close the hinges. Without the weight of the door,

the powerful springs will snap the hinges closed

with great force.

Avec la porte enlevée, ne jamais délivrer les leviers

et essayer de fermer les charnières. Sans le poids

de la porte, les ressorts puissants casseront les

charnières fermées avec une grande force.

DOOR HINGE

AVERTISSEMENT:

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 After

Door is Replaced

Latch Hinge

Raise Clip to "Locked Position

to Remove Door

Proof 9-21-99

Page 53

Do-It-Yourself Maintenance

Replacing the Oven Light

The oven lights have a removable lens cover and a halo-

gen light bulb. The ceramic light socket housing is not

removable by the user.

Instructions for Replacing Light Bulb

Replace with a 12-volt 10-watt Halogen lamp:

1. Observe ALL WARNINGS on this page before

beginning this replacement.

2. Remove oven

racks.

3. Slide the blade

of a table knife

between oven

wall and the

center of the

side of the

protective

glass lens

cover.

4. Support the

glass lens

cover with two fingers along the bottom edge to

prevent the cover from falling to the bottom of the

oven.

5. Gently twist the knife blade to loosen the glass lens

cover.

6. Remove the glass lens cover.

7. Remove the bulb by grasping and sliding the bulb

straight up until the two prongs have cleared the

ceramic holder.

8. Do not touch the glass of the new replacement

bulb with your fingers. It will cause the bulb to fail

when it first lights. Grasp the replacement bulb

with a clean paper towel or facial tissue with the

prongs facing down. Locate the two prongs in the

ceramic holder, gently poking until the two prongs

locate in the ceramic socket.

9. Press down to seat the bulb.

10. Snap the protective glass lens cover over the bulb

housing.

11. Turn on circuit breaker.

WARNINGS:

To prevent electrical shock and or personal injury:

• Do not operate the oven unless the light cover

is securely in position.

• Halogen bulbs get HOT instantly when turned

ON.

• Before replacing the light bulb, be sure the

electric 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 blessure

personnelle:

• Ne pas faire fonctionner le four sauf si la

couverture d'éclairage est solidement dans sa

place.

• L'ampoule d'Halogène ALLUMÉE de vient

CHAUDE immediatement.

• Avant de remplacer l'ampoule, soyez certain

l'interrupteur d'éclairage automatique sur le

cadre du four est déprimé.

• Soyez certain que le four et l'ampoule sont frais.

CAUTION: If the light cover is damaged or

broken, do not use the oven until a new cover is

in place.

ATTENTION: Si la couverture d'éclairage est

endommagée, ou cassée, ne pas utiliser le four

jusqu' à une nouvelle couverture est en place.

Light Bulb

Lens Cover

Light Socket

Proof 9-21-99

Page 54

Do-It-Yourself Maintenance

Oven Thermostat

The electronic thermostat has been preset to 0°F and

accurately maintains its setting. If the browning results are

too light or too dark for your preferences, you can raise or

lower 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 degrees

each 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 this

exception, touch the instead of the pad.

To Change to a 24 Hour Clock from the

Preset 12 Hour Clock, follow these steps:

1. Turn off all ovens.

2. Touch and hold the UPPER pad in a double oven or

the OFF pad in a single oven, then touch the CLOCK

pad.

3. 12H appears in the Clock window; release all pads.

4. Touch CLOCK and 24H replaces 12H. This alternates

when CLOCK is touched.

5. To complete the change, touch or OFF.

To Change to a Centigrade Temperature

from the Preset Fahrenheit, follow these

steps:

I. Turn off all ovens.

2. Touch and hold the UPPER or the OFF pad and then

the CONVECTION pad OFF.

3. F appears in the temperature digits; release all pads.

4. Touch CONVECTION and C replaces F. This

alternates when CONVECTION is touched.

5. To complete the change, touch UPPER or OFF.

LOWER

OFF

LOWER

OFF

LOWER

OFF

LOWER

OFF

UPPER

OFF

UPPER

OFF

UPPER

OFF

UPPER

OFF

UPPER

OFF

UPPER

OFF

UPPER

OFF

UPPER

OFF

Proof 9-21-99

Page 55

Solving Baking Problems

With either BAKE or CONVECTION, poor results can occur for many reasons other than a malfunction of

the oven. Check the chart below for causes of the most common problems. Since the size, shape and material

of baking utensils directly affect the baking results, the best solution may be to replace old baking utensils that

have darkened and warped with age and use. Check the Baking Charts for the correct rack position and baking

time.

BAKING PROBLEM CAUSE

Food 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 9-21-99

Page 56

Solving Operational Problems

For 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 to

your 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 SERVICE

Before calling for service, check the following to avoid unnecessary service charges.

PROBLEM PROBLEM SOLVING

OVEN STEPS

All the numbers touched The numbers were touched too rapidly. Be sure you remove your finger from

do not appear in display the number pad before touching the next digit.

F-7 appears in display window

This is caused by

contact

the

control

panel

for

than

seconds,

such

someone

leaning

against

the

controls

objects

hanging

front

controls.

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 F

followed by 2 digits appears it back on. If condition persists, note the code number and call an authorized

in 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 TEMPERATURE

too hot or too cold CALIBRATION in Do-It-Yourself Maintenance, Page 54

The 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.

unlock

The oven is not clean Heavily soiled ovens may need to self-clean again or for a longer

after the clean cycle period of time. Heavy spillovers should be cleaned before starting

the clean cycle. See Self-Cleaning the Oven, Page 48 and 49.

UPPER

OFF LOWER

OFF

F-24 or F-25

Proof 9-21-99

Page 57

a) Do not attempt to operate this oven with the

microwave door open, since open-door

operation can result in harmful exposure to

microwave energy. It Is important not to defeat

or tamper with the safety interlocks.

b) Do not place any object between the oven front

face and the door or allow soil or cleaner

residue to accumulate on sealing surfaces.

c) Do not operate the oven if it is damaged. It is

particularly Important that the oven door close

properly and that there Is no damage to: (1)

door (bent), (2) hinges and latches (broken or

loosened), (3) door seals and sealing surfaces,

inside window/glass area.

d) The oven should not be adjusted or repaired by

any one except properly qualified personnel.

YOUR MICROWAVE

OVEN MUST BE REGISTERED

MICROWAVE PRECAUTIONS AND REGISTRATIONS

PRECAUTIONS TO AVOID

POSSIBLE EXPOSURE TO

EXCESSIVE MICROWAVE ENERGY

NOTE: Do not operate the oven with any object trapped between the door

and the oven front face.

Data Plate

* Copy the model and serial numbers from the data plate located inside the

vent above upper oven on the right hand side. Keep your invoice for

warranty validation. Fill in the information below as a handy reference.

It is a Federal requirement that records be maintained

on the location of all microwave ovens.

Therefore, please:

1. Fill in the registration card and mail it to us. (The

registration card is packed with this manual in

the plastic bag.)

2. If you are not the original purchaser of this

appliance or if the card is missing, please establish

your ownership by writing to us at:

THERMADOR

Microwave Registration

5551 McFadden Avenue

Huntington Beach, CA 92649

3. When writing to us about your oven, please be

sure to include the model and serial number.

Dealer’s Name Servlce Center Model Number

Dealer’s Telephone Number Servlce Center’s Telephone Number Serlal Number

Date of Purchase

BY LAW THIS APPLIANCE MUST BE REGISTERED. PLEASE BE CERTAIN THAT IT IS.

Proof 9-21-99

Page 58

Notes

Proof 9-21-99

Page 59

Notes

Proof 9-21-99

Page 60

Notes

Proof 9-21-99

Page 61

WHAT IS COVERED

Full One Year Warranty

For one year from the date of installation or date of

occupancy for a new previously unoccupied dwelling,

any part which fails in normal home use will be repaired

or replaced free of charge. Save your dated receipt or

other evidence of the installation/occupancy date.

Thermador® will pay for all repair labor and replace-

ment parts found to be defective due to materials and

workmanship. Service must be provided by a Factory

Authorized Service Agency during normal working hours.

WHAT IS NOT COVERED

1. Service by an unauthorized agency. Damage or

repairs due to service by an unauthorized agency

or use of unauthorized parts.

2. Service visits to:

• Teach you how to use the appliance.

• Correct the installation. You are responsible

for providing electrical wiring and other

connecting facilities.

• Reset circuit breakers or replace home fuses.

3. Damage resulting from accident, alteration, misuse,

abuse, improper installation or installation not in

accordance with local electrical codes or plumbing

codes, or improper storage of the appliance.

4. Repairs due to other than normal home use.

For Model:

CJ302

THERMADOR BUILT-IN OVEN WARRANTY

WARRANTY APPLICATIONS

This warranty applies to appliances used in normal family

households; it does not cover their use in commercial

situations.

This warranty is for products purchased and retained in

the 50 states of the U.S.A., the District of Columbia and

Canada. The warranty applies even if you should move

during the warranty period. Should the appliance be

sold by the original purchaser during the warranty

period, the new owner continues to be protected until

the expiration date of the original purchaser's warranty

period.

THERMADOR® DOES NOT ASSUME ANY

RESPONSIBILITY FOR INCIDENTAL OR

CONSEQUENTIAL DAMAGES. Some states do not

allow the exclusion or limitation of incidental or

consequential damages, so the above limitation or

exclusion may not apply to you. This warranty gives you

specific legal rights and you may also have other rights

which may vary from state to state or province to

province.

SERVICE DATA

The serial tag on the product can be seen inside the

cooling vents on the right-hand side. Please see item 3 on

Page 5 . Now is a good time to write this information in

the space provided below. Keep your invoice for warranty

validation. To obtain service, see Page 56.

Model Number:

Serial Number:

Date of Installation or

Occupancy:

Proof 9-21-99

Specifications are for planning purposes only. Refer to installation instructions and consult your countertop

supplier prior to making counter opening. Consult with a heating and ventilating engineer for your specific

ventilation requirements. We reserve the right to change specifications or design without notice. Some models

are 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. Use

code #8030.

5551 McFadden Avenue, Huntington Beach, CA 92649 • 800/735-4328

Thermador A Masco CJ Microwave Oven User Manual 1610319A

Thermador A Masco Company Microwave Oven 1610319A

CJ Oven User Manual

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