Thermador A Masco CJ Microwave Oven User Manual 1610319A

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Document ID	60195
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Document Description	CJ Oven User Manual
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Document Type	User Manual
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Date Submitted	1999-09-22 00:00:00
Date Available	1999-09-24 00:00:00
Creation Date	1999-09-21 10:39:41
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Document Lastmod	0000-00-00 00:00:00
Document Title	1610319A
Document Creator	Adobe PageMaker 6.5
Document Author:	Philip Pettus

Proof 9-21-99
Care & Use Manual
for
ThermadorBuilt-In Ovens
Model
CJ302
Proof 9-21-99
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
Proof 9-21-99
Table of Contents
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
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 ...................... 7
Sights & Sounds ......................................... 8
Setting the Clock ...................................... 9
Setting the Lights....................................... 9
Setting the Timer ..................................... 10
Upper Oven Heating Modes ................ 11
Care and Cleaning ............................. 48-51
Self Cleaning the Ovens ........................ 48
Self Clean Mode ...................................... 49
Oven Cleaning Chart ............................. 50
Oven Finishes/Cleaning Method .......... 51
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
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
Page 1
Proof 9-21-99
IMPORTANT SAFETY INSTRUCTIONS
Please read all instructions before using this appliance.
• 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 foamtype extinguisher.
• Use only dry potholders. Moist or damp potholders 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.
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.
•
Do not operate this appliance if it is not working
properly, or if it has been damaged.
SAFETY FOR 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.
Page 2
• 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. Buildup 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.
Proof 9-21-99
SAFETY PRACTICES TO AVOID PERSONAL INJURY
•
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.
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:
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.
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
Page 3
Proof 9-21-99
LES INSTRUCTIONS DE SÉCURITÉ IMPORTANTE
Veuillez lire les instructions entières avant de continuer.
LA SÉCURITÉ POUR TOUS LES
APPAREILS
LA SÉCURITÉ POUR LE FOUR
• Ne pas toucher les éléments de chauffage ou
les surfaces intérieures du four.
• Utiliser cet appareil seulement dans la manière
destinée par le fabricant. Si vous avez des questions, contacter le fabricant.
• 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.
• 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.
• 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 surface intérieures du four jusqu'à ce qu'elles ont
eu le temps suffisant de rafraîchir.
• Ne jamais utiliser le four pour chauffer une
chambre. Tel emploi peut endommager le four.
• Les moulures sur le sommet et les côtés de la
porte du four peuvent s'échauffer assez de
causer les brûlures.
• Pour la sécurité personnelle, porter le vêtement
adéquat. Les vêtements amples ou suspendus
ne doivent jamais être portés pendant
l'utilisation de cet appareil.
• 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 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 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.
• 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.
LA SÉCURITÉ POUR LE FOUR
AUTO-NETTOYANT
• 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.
Page 4
• 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 commercials 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 casserole du gril, les étagères du four, les autres
utensiles et un excédent de liquide.
Proof 9-21-99
Features of Your Oven
MODEL CJ302
DOUBLE OVEN
11
10
12
13
15
16
17
18
20
19
TOUCH CONTROL PANEL
LOWER OVEN
11 Oven Cooling Vents
Displays clock / time and oven modes and settings
12 Broil Element
UPPER OVEN
13 Probe Receptacle
Door Lock Latch, automatic
14 Convection Fan and Baffle
Data Plate - behind oven cooling vents, right side
15 Removable Oven Racks (3)
Halogen Oven Lamps (2 in each oven)
16 Bake Element (under oven floor)
Rack Supports
17 Door Gasket, lower oven
Removable Rack (1)
18 Oven Exhaust Vent Trim
JetDirect Floor Plate
19 Removable Lower Door
Microwave Seal
20 Broil Pan with Slotted Grid
Door Gasket, upper oven
10 Door Cooling Vents
Page 5
14
19
Proof 9-21-99
Oven Control Features
PANEL LOCK
HRS
MICROWAVE
MIN
PAUSE
MICROWAVE
PROBE
COOKSMART SELF CLEAN
1-2-3-4
PAUSE
RESUME
PROOF
DEHYDRATE
00: 00
JETDIRECT
CONVECTION
BAKE
UPPER
LOWER
COOK TIME
BROIL
ROAST
UPPER
OFF
STOP TIME
START AT
LOWER
OFF
SELF CONVECTION
CLEAN
ROAST
STOP
TIME
COOK
TIME
SET CLOCK
MIN
SEC TIMER 2
TIMER 1
00:00
00:00
000 C
PREHEAT
BAKE
BROIL
MICROWAVE PROBE
COOKSMART
START
LIGHT
TIMER 1
PANEL LOCK
CLOCK
TIMER OFF
TIMER 2
CS+1- BREAD, DESSERT
CS+2- VEGETABLES
CS+3 - MEAT, CASSEROLES
CS+4 - FROZEN FOOD
CONTROL MENU
DISPLAY WINDOWS
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).
5. Clock
• Displays the time of day.
• Displays timer(s) countdown.
• Displays “Panel Lock” confirmation.
6. Oven
• Displays selected words, numbers and symbols.
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.
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
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 .
Page 6
• 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.
Proof 9-21-99
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
COOKSMART
1-2-3-4
SELF CLEAN
PAUSE
RESUME
PROOF
DEHYDRATE
1 2: 0 0
JETDIRECT
CONVECTION
BAKE
BROIL
ROAST
STOP
TIME
COOK
TIME
UPPER
LOWER
COOK TIME
1: 00
325
UPPER
OFF
LOWER
OFF
LIGHT
TIMER 1
CONVECTION
ROAST
1.1 CONTROL MENU
These pads set the oven modes and select the oven
to be used.
2.2 CLOCK / TIMER DISPLAY WINDOW
Clock and Timer settings are displayed in this window.The Timer settings countdown in minutes and
seconds or in hours and minutes.
START
PANEL LOCK
CLOCK
TIMER OFF
TIMER 2
CS+1 - BREAD, DESSERT
CS+2 - VEGETABLES
CS+3 - MEAT/CASSEROLES
CS+4 - FROZEN FOOD
4.4
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.
5.5
CLOCK and TIMERS
These pads select the Clock and minute Timers
that operate independently of any oven mode.
3.3 MODE DISPLAY WINDOW
The display shows the oven selected, cooking or
timed mode, elements on in the oven, oven temperature, and the preheat function.
6 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 activate; repeat to cancel.
7 LIGHT
This pad is selected to manually turn on or off the
interior oven lights in either oven. See Page 9.
8 COOKSMART™ MENU
Shows the type of food to cook in the
preprogrammed settings: CS+1, CS+2, CS+3,
CS+4
Page 7
Proof 9-21-99
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.
Default Settings
Flashing Symbols or Numbers
Signals an incomplete setting; calls for another step or
START to be touched.
The cooking modes automatically select a suitable
temperature. These can be changed when a different
one is needed.
I Beep
START
Signals the receipt of an entry.
Touch to complete an entry and before entering an
additional one.
2 Beeps
Signal an error in entry.
UPPER OFF and LOWER OFF
4 Chimes
Touch to cancel a mode that has already been started
or completed.
Signal the end of a setting.
COOK TIME
Probe Symbol
Displays the internal temperature of the meat rather
than the oven roasting temperature. Oven temperature can be seen briefly by touching the cook mode
after touching START.
Sets the number of hours and minutes the oven will be
“on”. Unlike Timer 1 or 2, the oven turns “off” automatically when the time elapses. This pad is used with
the automatic timed oven control.
F Number Codes
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.
These codes are displayed when there is a problem with
the signal sent to the electronic control board. See Solving Operational Problems, Page 56.
Convection Fan
PAU
Displays when a microwave program is paused or
interrupted and door unlocks.
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.
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.
Page 8
Proof 9-21-99
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.
•
If 10 seconds elapse between touching the clock
pad or number pads, the mode is automatically cancelled. Set again.
•
The time of day clock can be set when an automatic timed cooking mode is in operation.
You Will See
Touch
CLOCK
––:––
SET CLOCK
SET CLOCK
2. Set the current time of day.
(Example shows 8 o’clock set for
the time of day.)
Touch
8:00
3. Select START or CLOCK.
Touch
START
8:00
Setting the Lights
•
•
•
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.
Touch
UPPER
LOWER
To manually control the interior oven lights if
either oven is in use:
1.
Select the “active” oven by touching once or
twice to highlight oven display.
2.
Touch once to turn light on or off.
2.
3.
OR
Touch
LIGHT
To manually control the upper oven lights if
both ovens are in use:
1.
You Will See
Touch
UPPER
LOWER
The Upper oven lights are always on when the
oven is being used.
To manually turn them off, select UPPER /
LOWER until upper oven is highlighted.
Touch once to turn light on or off.
OR
Touch
LIGHT
To manually control the lower oven lights if
both ovens are in use:
1. Select UPPER / LOWER until lower oven is highlighted in the display.
2. Touch once to turn light on or off.
Touch
UPPER
LOWER
Touch
LIGHT
Page 9
OR
Proof 9-21-99
Setting the Timer
•
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 Set TIMER 1 or TIMER 2:
1. Select Timer 1 or 2.
2. Set the amount of time.
(Example shows a 3-minute
setting with Timer 1.)
3. Start Timer.
4. When set time is complete,
“End” is displayed and 4 chimes signal. When turned off, display reverts
to time of day.
You Will See
Touch
TIMER 1
Touch
Touch
START
Touch
TIMER OFF
MIN
––:––
SEC
SET
TIMER 1
MIN
3:00
SEC
TIMER 1
MIN
3:00
End
SEC
TIMER 1
TIMER 1
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.
To Cancel an Active Timer:
1. Select Timer in use.
2. Cancel Timer.
Touch
TIMER 1 or 2
Touch
TIMER OFF
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.
To Change a Timer:
1. Touch TIMER 1 or TIMER 2.
2. Enter the new desired time.
3. Touch the START pad.
Page 10
Proof 9-21-99
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.
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.
➝
➝
➝
➝
MICROWAVE – The microwaves enter
through the upper Jet plate in the top of the
oven. Ten power levels may be used when
microwaving.
Page 11
➝
➝
➝
➝
COOKSMART™ – This mode combines
microwave settings and JetDirect convection
temperatures. CookSmart settings cook in
approximately one-fourth the standard cooking
time.
Proof 9-21-99
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.
You Will See
To set JETDIRECT Convection Mode
1.
Select once for the UPPER OVEN.
2.
Select JETDIRECT
The temperature is automatically set at 325°F.
Touch
UPPER
LOWER
325°
Touch
JETDIRECT
CONVECTION
CONVECTION
3.
Optional step:
To change the temperature from 325°F, select
another temperature immediately before starting.
Touch
350°
CONVECTION
4.
5.
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.
Touch
START
To end this mode, select the oven OFF pad for the
Upper oven.
Touch
UPPER
OFF
PREHEAT
JETDIRECT Convection Tips – Baking
JETDIRECT Convection Tips – Roasting
•
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.
•
100°/350°
•
Yeast breads should be checked halfway through
conventional baking time.
•
•
Page 12
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
JetDirect Convection Baking Chart
™
All baking temperatures/times for this mode have reduced temperatures and reduced baking time.
FOOD ITEM
UTENSIL
JETDIRECT OVEN
TEMPERATURE
RACK
LEVEL
APPROXIMATE
COOK TIME
Breads, Yeast
8-1/2 x 4-1/2 x 2 loaf pans
15x12 cookie sheet
9x13 metal pan
350°F
375°F
350°F
20 to 24 minutes
7 to 10 minutes
10 to 12 minutes
8-1/2 x 4-1/2 x 2 loaf pans
325°F
40 to 45 minutes
8x8 metal pan
9x13 metal pan
12-cup muffin tin
Six 6 oz. custard cups
375°F
375°F
325°F
375ºF
14 to 17 minutes*
16 to 18 minutes*
10 to 13 minutes
27 minutes
15x12 cookie sheet
15x12 cookie sheet
15x12 cookie sheet
425°F
425°F
425°F
6 to 7 minutes
4 to 5 minutes*
7 to 8 minutes*
9x9 metal pan
9x9 metal pan
9x13 metal pan
325°F
325°F
325°F
20 minutes
23 to 26 minutes
17 to 19 minutes
8" or 9" cake pan
9x13 metal or glass
9x13 or Bundt pan
10" Bundt pan
9x13 metal or glass
10" Angel food cake pan
325°F
325°F
325°F
325°F
325°F
325°F
20 to 24 minutes
21 to 23 minutes
30 to 35 minutes
27 to 30 minutes
25 to 26 minutes
26 to 32 minutes
15x12 cookie sheet
15x12 cookie sheet
15x10x1 pan
350°F
325°F
325°F
5 to 7 minutes
5 to 6 minutes
15 to 17 minutes
Scratch
Graham Cracker
Refrigerator
Frozen
9" metal or glass pie pan
9" metal or glass pie pan
9" metal or glass pie pan
8" or 9" foil pie pan
425°F
325°F
425°F
375°F
7 minutes
3 minutes
6 minutes
5 to 6 minutes
Two crust, scratch
Two crust, frozen
Pumpkin, scratch
Nut
Quiche, prebaked crust
9" metal or glass pie pan
8" or 9" foil pie pan
9" metal or glass pie pan
9" metal or glass pie pan
10" quiche pan
375°F
375°F
350°F
325°F
375°F
34 to 40 minutes
33 to 35 minutes
36 to 37 minutes
40 minutes
32 to 34 minutes
12" pizza pan
15x12 cookie sheet
15x12 cookie sheet
15x12 cookie sheet
450°F
400°F
450°F
425°F
13 to 15 minutes
11 to 13 minutes
5 to 6 minutes
8 minutes
Loaves
Rolls, Dinner
Rolls, Sweet
Breads, Specialty
Quick Breads,
Scratch or mix
Cornbread
Mix-13 oz. to 14.5 oz.
Mix - 16 oz. pkg
Muffins
Popovers
Biscuits
Scratch or mix
Refrigerator- Medium
Refrigerator- Large
Brownies, fudge
Scratch
Mix
Cakes, scratch or mix
Layers, 2
Rectangle
Coffee Cake, Streusel
Bundt
Carrot Cake
Angel Food
Cookies:
Drop
Sliced
Bar
Pastry Crust
Pies
Pizza
Scratch**
Frozen**
Prebaked crust
Refrigerator crust
* These times are a guide.
** Do not preheat for these items.
Continued next page
Page 13
Proof 9-21-99
Puff Pastry
Frozen Shells/sheets
Frozen Turnovers
Cream Puffs
15 x12 cookie sheet
15 x12 cookie sheet
375°F
375°F
13 minutes
13 minutes
15 x12 cookie sheet
325°F
13 to 17 minutes
JetDirect Convection Roasting Chart
™
FOOD ITEM
JETDIRECT OVEN
TEMPERATURE
RACK
LEVEL
COOK TIME
END TEMP/
CARVING TEMP
Beef:
Standing Rib
3 to 6 Ibs.
6 to 8 Ibs.
Rib Eye
3 to 6 Ibs.
Tenderloin
1-1/2 to 2-1/2 Ibs.
Tri Tip
Meatballs, Groundbeef
or turkey, 1 lb.
35-40 1-inch meatballs
325°F
325°F
18 to 21 minutes / lb.
15 to 17 minutes / lb.
135°F / 145°F Med. Rare
140°F / 150°F Medium
325°F
20 minutes / lb.
425°F
425°F
350ºF
33 minutes total time
26 minutes total time
10 to 13 minutes total time
135°F / 145°F Med. Rare
140°F / 150°F Medium
135°F / 145°F Med. Rare
135°F / 145°F Med. Rare
375°F
375°F
10 to 11 minutes / lb.
9 to 10 minutes / lb.
165ºF / 170ºF
165ºF / 170ºF
375°F
11 to 13 minutes / lb.
165ºF / 175ºF
375°F
350°F
9 to 10 minutes / lb.
40 to 60 minutes total time
165ºF / 170ºF
165ºF / 170ºF
325°F
7 to 8 minutes/lb.
165ºF / 175ºF
325°F
12 to 14 min /lb.
165ºF / 170ºF
325°F
20 minutes / lb.
135°F / 145°F Med. Rare
375°F
375°F
375°F
15 minutes / lb.
15 to 18 minutes / lb.
14 to 15 min. total time
135°F / 145°F Med. Rare
325°F
325°F
325°F
375°F
375°F
20 minutes / lb.
21 minutes / lb.
23 minutes / lb.
14 to 16 min. total time
14 to 16 min. total time
155°F / 160°F medium
325°F
22 to 24 minutes / lb.
155°F / 160°F Medium
325°F
375°F
21 to 22 minutes / lb.
14 to 17 min. total time
Chicken:
Whole, unstuffed*
2 to4 Ibs.
5 to 7 Ibs.
Pieces, with bones/skin
2 to 4 Ibs.
Breasts, no bones/skin
1-1/2 to 2 Ibs.
Cornish game hens*
Turkey:
Whole, unstuffed*
11 to 12 Ibs.
Breast, bone-in
5 to 7 Ibs.
Lamb:
Leg or Shank*
3 to 6 Ibs.
Rack of Lamb
1 to 3 Ibs.
Loin chops, 4 attached
Shoulder chops, 4, 1"
Pork:
Loin
3 to 5 Ibs.
Shoulder, boneless
Sirloin cut, bone-in
Chops, 4, bone-in, 1"
Chops, 4, boneless, 1"
Veal:
Rolled roast, boneless
1 to 3 Ibs.
Shoulder, bone-in
1 to 3 Ibs.
Chops, 4, boneless, 1-1/4"
* Place on roasting rack or 2-piece broil pan.
Page 14
Proof 9-21-99
Basics for Microwave Mode – Upper Oven
Cooking Techniques
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
•
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.
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.
•
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.
Not Recommended for Microwave Mode
•
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.
•
•
•
•
•
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.
Guide to Power Levels
HI (100%)
Poultry, fish, fresh and frozen vegetables,
casseroles, boil water, pop corn. pudding.
( 90%)
Reheat rice and pasta.
( 80%)
Reheat precooked food, seafood.
( 70%)
Cheese entrees.
( 60%)
Scrambled eggs, cakes.
(50%)
Custards, pasta, tender meats: beef,
ham, lamb, pork, veal.
(40%)
Slow cook entrees and less tender
meats covered with liquid.
(30%)
Defrost uncooked or precooked food,
simmer stews and sauces.
(20%)
Reheat pancakes, tortillas, French toast.
(10%)
Hold entrees at serving temperatures.
Page 15
Proof 9-21-99
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.
Touch
UPPER
LOWER
HI
Touch
MICROWAVE
MICROWAVE
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%
MICROWAVE
Touch
COOK TIME
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.
30
Touch
Touch
Touch
START
MICROWAVE
min _ _ _ _ sec
MICROWAVE
min 5 : 30 sec
MICROWAVE
min 5 : 30 sec
30
Continued next page
Page 16
SET
SET
Proof 9-21-99
Microwave Mode – Upper Oven
You Will See
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.
Touch
PAUSE
RESUME
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.
Page 17
PAUSE
min 4 : 50sec
Pau
Touch
PAUSE
RESUME
MICROWAVE
min 4 : 50sec
30
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.
MICROWAVE
End
Touch
UPPER
OFF
Touch
COOK TIME
Proof 9-21-99
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
(purchased weight)
CONTAINER
Type & Size *
WATER OR
PREPARATION
METHOD
APPROX.
COOKING TIME
Asparagus, spears
1 lb (454g)
1-quart w/lid
1/4 cup (50 ml)
4 to 5 minutes
Beans, green or wax,
cut in pieces
1 lb (454g)
1-quart w/lid
1/4 cup (50 ml)
11 to 13 minutes
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
& silks removed)
1 ear
2 ears
4 ears
2-quart w/lid
none
none
none
5 minutes
7 to 8 minutes
8 minutes
Potatoes, baking
Medium (6-8 oz. each)
Place on rack in
circle.
Wash & scrub
well. Pierce
with fork.
6 to 8 minutes
12 to 14 minutes
16 to 18 minutes
22 to 25 minutes
Potatoes, baking
Large (10-12 oz. each)
Place on rack in
circle.
Wash & scrub
well. Pierce
with fork.
10 minutes
13 to 14 minutes
14 to 15 minutes
16 to 17 minutes
Potatoes, red, boiling – cut
into 1" to 1-1/2" pieces
1 lb. (454g)
2 lbs. (908g)
1-quart w/lid
2-quart w/lid
1/4 cup (50 ml)
1/4 cup (50 ml)
6 to 7 minutes
11 to 12 minutes
Spinach, leaf
1 lb. (454g)
3-quart w/lid
None
4 to 5 minutes
Squash, Acorn
Large – l to l-1/2 lbs. each
1 whole cut in half
9x9 baking dish
Fill each half
with 1 tbsp.
brown sugar,
1/2-tsp. cinnamon
& 1 tsp. butter.
10 to 12 minutes
Zucchini, sliced
1 lb. (454g)
1-quart w/lid
1/4-cup (50 ml)
6 to 8 minutes
Yams, whole
1 small
2 small
4 small
1 med.
2 med.
4 med.
1 large
2 large
Place on baking
sheet.
Wash & scrub
well. Dry &
pierce with
fork before
baking.
8 to 9 minutes
13 to 14 minutes
15 to 16 minutes
9 to10 minutes
11 to 13 minutes
15 to 16 minutes
11 to 12 minutes
17 to 18 minutes
Page 18
Proof 9-21-99
Microwave Cooking– Upper Oven
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
WEIGHT
APPROX. TIME
PROCEDURE
Casserole and Main
Dishes – Stirrable
(such as Macaroni
and Cheese)
HIGH
(100%)
8 oz. serving
1-1/2 to 2 minutes
Cover with plastic wrap
and stir after half the time.
2 - 6 oz.
servings
2-1/2 to 3-1/2
minutes
Casseroles and
Main Dishes –
Nonstirrable
(such as Lasagna)
MEDIUM
5 - (50 %)
1 serving
2 servings
4 servings
3 to 6 minutes
5 to 7 minutes
10 to 11 minutes
Cover with plastic wrap.
Rotate after half the time.
Meat:
Chicken pieces,
chops, hamburgers,
meat loaf slices
HIGH
(100%)
1 serving
2 servings
1-1/2 to 2 minutes
2-1/2 minutes
Cover loosely with
plastic wrap.
Meat Slices:
Beef, ham, pork,
turkey
HIGH
(100%)
1 serving
(3 to 5 oz.)
2 servings
(6 to 10 oz.)
1-1/2 to 2 minutes
Cover with wax paper.
Potato, Baked
HIGH
(100%)
1-1/2 to 2 minutes
1 large,
10-12 oz.
2 medium,
6-8 oz. each
3 minutes
3-1/2 minutes
Cut potato lengthwise
and then several times
crosswise. Cover with wax paper.
Pastry, Danish
MEDIUM
5 - (50%)
1 large pastry
1 to 1-1/2 minutes
Place on small plate or
paper towel.
Pie
HIGH
(100%)
1 slice
2 slices
1 to 1-1/2 minutes
2 to 2-1/2 minutes
Place on microwave-safe
dish. Do not cover.
Pizza, slices
HIGH
(100%)
1 slice
2-3 slices
1 minute
1-1/2 minutes
Place on microwaveable plate;
cover with wax paper.
Tortillas, 6
MEDIUM
5 - (50%)
6 stacked
1 minute
Wrap between 2 paper towels
with top towel as cover.
Vegetables
HIGH
(100%)
1 cup
2 cups
1-1/2 to 2 minutes
3 to 4 minutes
Cover. Stir after half the time.
Waffles and
French Toast
MEDIUM
5 – (50%)
1 waffle / toast
2 waffle / toast
3 waffle / toast
4 waffle / toast
40 seconds
1 minute
1-1/2 minutes
1-3/4 minutes
Warm on paper towel or dish.
Page 19
Proof 9-21-99
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
on a dish. Defrost until slices can be separated easily.
5 to 6 minutes
Chops
1 to 4 chops
Turn over and rearrange halfway through
defrost time. Allow to stand 5-10 minutes.
7 to 11 minutes
Cubed Meat
1 to 4 lbs.
Turn over and separate pieces halfway through
defrost time. Allow to stand 8-10 minutes.
8 to 10 minutes
Ground Meat
1 to 3 lbs.
Remove thawed portions halfway through
defrost time. Turn meat over and continue
defrosting. Allow to stand 5-10 minutes.
7 to 8 minutes for 1 lb.
8 to 9 minutes for 2 lbs.
9 to 10 minutes for 3 lbs.
Roast (Bone-in
or Boneless)
2 to 6 lbs.
Turn over and rotate at half time. Cover warm areas
with aluminum foil. Allow to stand 8-10 minutes.
Less than 2" thick - 7 to 8 minutes
Over 2" thick, 9 to 12 minutes
Steaks
1 to 4 steaks
Turn steaks over and rearrange halfway
through defrost time. Cover thawed areas with
aluminum foil. Allow to stand 5-10 minutes.
8 to 11 minutes
Fish:
Fillets/Steaks
1 lb.
2 lbs.
3 lbs.
Halfway through defrost time, turn over and rotate.
If possible, separate and rearrange pieces. Let stand
5 to 10 minutes to complete defrosting.
3 to 4 minutes
5 to 6 minutes
7 to 8 minutes
Poultry:
Chicken, Whole
3 to 5 lbs. time.
Turn over and rotate halfway through defrost.
Allow to stand 8-10 minutes.
9 to 12 minutes
Chicken- Pieces
1 to 3 lbs.
Break apart pieces and turn over halfway
through defrost time. Allow to stand 5-6 minutes.
9 to 13 minutes
Cornish Game Hens
1 to 4 hens,
1.5 lbs. each
Halfway through defrost time, remove birds
from package, rotate and turn over. Shield end
of legs, wings and any warm areas with foil.
Allow to stand 8-10 minutes.
Turkey Breast
4 to 6 lbs.
Halfway through defrost time, remove from
package, turn over and shield warm areas with foil.
Allow to stand 15-20 minutes.
7 to 8 minutes
Cooked Poultry
1/2 to 1 lb.
(2 to 4 cups)
Halfway through defrost time, break apart any
pieces and remove thawed pieces. Allow 2 to 3
minutes standing time to complete defrosting.
4 to 6 minutes
Page 20
7 to 8 minutes
Proof 9-21-99
Microwave Cooking – Upper Oven
SHORTCUTS
• Place all items on rack level 2.
FOOD ITEMS
(AMOUNT/WEIGHT)
POWER
LEVEL
APPROX.
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) melted
50%
(Medium)
1-3/4 minutes
Remove wrapper and place butter in dish, covered
with plastic wrap. Stir once when melting.
Butter, 1 stick (1/2 cup) softened
30% (Low)
1-1/2 to 1-3/4
minutes
Remove wrapper and place butter in dish, covered
with plastic wrap.
Chocolate Chips,
1/2 cup – melted
100% (High)
1-1/2 minutes
Place chocolate chips in dish. Stir once during
melting. Note that chocolate will hold shape
even when softened.
Chocolate, Baking
1 square, 1 oz.
100% (High)
1-1/2 minutes
Will hold shape even when softened.
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,
boneless/ skinless, 1 lb.
100% (High)
9 minutes
Place pieces in baking dish. Cover with
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. lightly browned
100% (High)
5 minutes
Crumble into dish. Cover with plastic film, venting
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
(Prepackaged Microwave
Popcorn only)
100% (High)
3 - 4 minutes
or until
popping slows
down.
Time may vary depending on package size. Pop one
bag at a time, placing in center of oven. After
popping, open bag carefully, away from face and
body since popcorn and steam are extremely hot.
Do not reheat unpopped kernels or reuse bag.
Page 21
PROCEDURES
Proof 9-21-99
CookSmart® Mode – Upper Oven
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
1.
Select UPPER oven.
2.
Select CookSmart™ Mode.
Touch
UPPER
LOWER
CS -
Touch
COOKSMART
COOKSMART
3.
Use number pads to select food group 1, 2,
3 or 4, (Example shows food group 1 selected).
Touch
CS 1
COOKSMART
Touch
COOK TIME
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
in 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.
Continued next page.
Page 22
Touch
Touch
START
SET
HRS _ _ _ _ min
HRS 0 : 12
min
SET
min
3 : 00 sec
CS 1
PREHEAT
Proof 9-21-99
CookSmart® Mode – Upper Oven
You Will See
7.
After oven is preheated, add food and select START.
• Motorized door latch locks door.
• COOKSMART cook time countdown begins.
Touch
START
min
3 : 00 sec
CS 1
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).
Touch
PAUSE
RESUME
PAUSE
min
0 : 58 sec
PAU
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.
Touch
PAUSE
RESUME
0 : 58 sec
CS 1
Touch
UPPER
OFF
- or open the door
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.
Touch
UPPER
OFF
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
START
Page 23
min
End
Proof 9-21-99
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.
CS1 FOOD ITEMS
RACK
LEVEL
• Biscuits and cookies should be left on pan for 3 to 4
minutes after removal from oven.
• Timings on the chart are a guide.
PAN SIZE AND TYPE
CONVENTIONAL
COOK TIME
Breads, Yeast
French, Baguettes or Braid
15x12 cookie sheet or
15x10-1/2 x1 jelly roll pan
25 to 30 minutes
Focaccia
15x10-1/2 x1 jelly roll pan
20 to 25 minutes
Rolls
Cinnamon
Dinner, scratch
9x13 pan
15x12 cookie sheet or
15x10-1/2 x1 jelly roll pan
8" round pan, 12-cup muffin tin
or 15x12 cookie sheet
20 to 25 minutes
14 to 19 minutes
15x10-1/2 x1 jelly roll pan
Place on oven rack.
15x10-1/2 x1 jelly roll pan
5 to 8 minutes
6 to 8 minutes
5 to 8 minutes
9x9 metal pan
9x13 metal (double batch)
12-cup muffin tin
30 to 35 minutes
40 minutes
25 to 30 minutes
8x8 metal or glass pan
9x13 metal pan
12-cup muffin tin
30 to 35 minutes*
25 to 30 minutes
25 to 30 minutes
12-cup muffin tin
12-cup mini-muffin tins
12-cup muffin tin
12-cup mini-muffin tins
14 to 23 minutes
15 to 20 minutes
15 to 20 minutes
19 to 20 minutes
8" round pan
15x12 cookie sheet
15x12 cookie sheet
15x12 cookie sheet
15x12 cookie sheet
10 to 14 minutes
15 to 18 minutes
14 to 18 minutes
11 to 13 minutes
14 to17 minutes
Dinner, frozen
18 to 22 minutes
Breads, Specialty
Bread, Garlic, Fresh (1 lb.)
Bread, Garlic, Frozen (1 lb.)
Bread, Bruschetta (8 oz.)
Cornbread, Scratch
Cornbread, Mix
Muffins
Mix, Muffin
Mix, Mini-Muffins
Scratch Muffins, Nut Variety
Scratch, Mini-Muffins, Nut Variety
Biscuits
Refrigerator, 10 Medium
Refrigerator, 8 Large
Scratch or Mix, 12
Crescent Rolls, refrigerator, 8
Scones, 8 to 10
This longer time is needed to brown bottom crust.
Page 24
Proof 9-21-99
CookSmart® Mode – Upper Oven
(continued from previous page)
CS1 FOOD ITEMS
RACK
LEVEL
PAN SIZE AND TYPE
CONVENTIONAL
COOK TIME
Brownies
Fudge, Scratch
8x8 or 9x9 metal or glass
9x13 metal or glass
8x8 or 9x9 metal or glass
9x13 metal or glass
30 to 40 minutes
25 to 30 minutes
40 to 45 minutes
30 to 35 minutes
Pineapple Upside-Down
8" round glass dish
50 to 55 minutes
Streusel Coffeecake, Mix
9x13 metal or glass
9x9 glass or 9" cake pan
35 to 40 minutes
25 to 30 minutes
Gingerbread, Mix
8x8 glass
20 to 25 minutes
15x10-1/2x1 jelly roll pan
15x12 cookie sheet
15x12 cookie sheet
15x12 cookie sheet
15x12 cookie sheet
20 to 25 minutes
8 to 12 minutes
7 to 9 minutes
9 to 13 minutes
18 to 24 minutes
Turnovers, fruit, frozen
15x12 cookie sheet
25 to 30 minutes
Cream Puffs, mini (20)
15x10-1/2x1 jelly roll pan
25 to 30 minutes
9" metal or glass pie pan
9" metal or glass pie pan
8" or 9" foil pie pan
9" metal or glass pie pan
15 to 20 minutes
9 to 13 minutes
7 to 9 minutes
4 to 5 minutes
Pie, two-crust scratch or frozen
8" or 9" foil pan
70 to 80 minutes*
Cobbler, fruit, with biscuit topping
8x8 or 9x13 metal or glass
2 quart deep dish
30 minutes
20 to 25 minutes
Crisp, fruit (peach or apple)
8x8 metal or glass
9x13 glass
30 minutes
35 minutes
Fudge, Mix
Cakes, Specialty
Cookies
Bar
Drop
Rolled
Refrigerated Dough
Frozen Dough
Desserts
Pastry Crust
Scratch
Refrigerated
Frozen
Graham Cracker
Pies, Cobblers, Fruit Crisps
* This longer time is needed to brown bottom crust.
Page 25
Proof 9-21-99
CookSmart® Mode – Upper Oven
CS2 – Guidelines for Fruits and Vegetables
• Peel or pierce fruits and vegetables to prevent bursting.
CS2 FRUIT AND VEGETABLE ITEMS
RACK
LEVEL
PAN SIZE AND TYPE
CONVENTIONAL
COOKING TIME
Apples
Rome Beauty, 4 large, halved
8x8 glass
40 to 45 minutes
Bottom of 2-piece broil pan
30 to 35 minutes
6 ears, husks removed
9x13 glass
30 minutes
Mushrooms, Large, stuffed
15x10-1/2x1 jelly roll pan
15 to 18 minutes
Large 10 to 12 oz.
Place on oven rack.
80 to 90 minutes
Medium 7 to 9 oz.
Place on oven rack.
60 to 70 minutes
Small 4 to 6 oz.
Place on oven rack.
50 to 60 minutes
Bottom of 2-piece broil pan
40 minutes
9x13 glass
60 to 65 minutes
8x8 glass
15 to 20 minutes
Bottom of 2-piece broil pan
Bottom of 2-piece broil pan
35 to 40 minutes
50 to 60 minutes
Place on oven rack.
Place on oven rack.
80 to 90 minutes
50 to 55 minutes
Carrots
Quartered, cut into 2" strips
Corn
Potatoes, Baking
Potatoes, New
Quartered, 3 Ibs.
Squash, Winter
4 halves, placed face down in dish
Tomatoes
4 or 6 halves, with crumb topping
Vegetables, Assorted
6 cups, cut into 1" pieces
12 cups, cut into 1" pieces
Yams, Whole
Large, 12 to 15 oz.
Medium, 8 to 10 oz.
Page 26
Proof 9-21-99
CookSmart® Mode – Upper Oven
CS3 – Guidelines for Meat, Poultry and Casseroles
• Allow refrigerated meats and poultry to stand at
room temperature for 15 to 20 minutes before
cooking.
•
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.
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.
CS3 MEATS
WEIGHT
CAUTION!
When roasting, open the door carefully. There may
be an accumulation of steam, smoke and spattering of
fats due to speed of cooking.
CONVENTIONAL
COOK TIME
Minutes Per Pound
Beef:
DONENESS
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.
Tri-tip
1-1/2
to 3 Ibs.
30 to 35 minutes / lb.
Tenderloin Roast
1 lb.
2 Ibs.
2-1/2 to 3 Ibs.
47 to 48 minutes / lb.
34 to 36 minutes / lb.
28 to 32 minutes / lb.
London Broil
2 Ibs.
2-1/2 Ibs.
20 minutes/lb.
23 to 25 minutes / lb.
Meat Loaf, ground beef or
turkey, shape in ring
1-1/2 Ibs.
2 Ibs.
60 to 65 minutes total
65 to 70 minutes total
Use 10" round dish. Arrange
meat in ring or donut shape.
After removing, drain fat and
cover with foil for 10 minutes.
Meat Balls, ground beef or
turkey
1 Ib.
(35-40 1-inch
meatballs)
15 to 20 minutes total
Space evenly on roll pan.
Rack
1-1/2 to 2 Ibs.
24 to 36 minutes / lb.
Rack, Crown
3 to 4 Ibs.
18 to 19 minutes / lb.
See beef information for
doneness.
Loin Chops, 4 attached
1 to 2 Ibs.
34 to 36 minutes / lb
Lamb:
Chart continued next page
Page 27
Proof 9-21-99
CookSmart® Mode – Upper Oven
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.
CS3 POULTRY
•
•
•
•
•
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.
CONVENTIONAL
COOK TIME
WEIGHT
DONENESS
Chicken:
Breasts - with skin & bones
(place in pan with skin up)
1 to 1-1/2 lbs.
2 to 2-1/2 lbs.
3 to 4 Ibs.
27 to 28 minutes / lb.
20 to 22 minutes / lb.
17 to 19 minutes / lb.
Breasts, Boneless, Skinless
marinated
1/2 to 1 lb.
1 to 1-1/2 lbs.
1-1/2 to 2-1/2 lbs.
2-1/2 to 3-1/2 lbs.
3-1/2 to 4 lbs.
17 to 20 minutes total
21 to 25 minutes total
26 to 34 minutes total
33 to 39 minutes total
38 to 44 minutes total
Pieces
(place on V-rack in pan)
1 to 1-1/2 lbs.
2 to 3 Ibs.
3-1/2 to 4-1/2 Ibs.
21 to 22 minutes / lb.
16 to 17 minutes / lb.
14 to 15 minutes / lb.
Whole Chicken
(place on V-rack in pan)
2-1/2 to 5 Ibs.
5-1/2 to 7 Ibs.
24 to 25 minutes / lb.
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 10 to 15
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:
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.
Chart continued next page
Page 28
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.
Proof 9-21-99
CookSmart® Mode – Upper Oven
CS3 – CASSEROLES
• Select shallow, oblong or oval-shaped casserole
dishes.
• When cooking casseroles with cheese toppings, hold
CASSEROLES
RACK
LEVEL
•
cheese and add during the last 3 to 4 minutes
(conventional time). Finish cooking.
Reduce amount of fine bread crumb toppings.
PAN SIZE AND TYPE
CONVENTIONAL
COOK TIME
Chicken Divan
9x9 glass
40 to 45 minutes
Chicken Divan
9x13 glass
45 to 50 minutes
Enchilada Casserole
9x13 glass
40 minutes
Enchiladas, Chicken
9x13 glass
30 minutes
Lasagna*
9x13 glass
45 to 50 minutes
Macaroni and Cheese
2-quart casserole
30 to 35 minutes
Mostaccioli Casserole
7x12 glass or casserole
35 to 40 minutes
Scalloped Potatoes
9x13 glass
1 hour 40 minutes
Shepherd’s Pie
9x13 glass
30 to 45 minutes
Strata
9x13 glass
65 to 70 minutes
Stuffed Green Peppers
9x9 glass
45 to 55 minutes
Tuna Noodle Casserole
2-quart casserole
30 minutes
Turkey Tettrazzini
2-quart casserole
15 to 20 minutes
* Lasagna should be covered with foil during first half of cooking time to prevent over browning.
CS4 – GUIDELINES FOR FROZEN COOKED FOODS
•
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.
•
•
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.
Follow package directions for removing cover,
covering with foil, venting package, etc.
Page 29
Proof 9-21-99
Lower Oven – General Tips
PREHEATING THE OVEN
CONDENSATION / TEMPERATURE SENSOR
• Preheat the oven when using the BAKE,
COOKSMART™, JETDIRECT™ and CON–
VECTION modes.
• 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.
• Do not preheat the oven for ROAST,
CONVECTION ROAST, CONVECTION BAKE,
BROIL, and CONVECTION BROIL modes.
• When cooking with JetDirect or CookSmart,
meats and poultry may create spatter and steam.
Open door slowly.
• 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.
• 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.
• 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.
OVEN RACKS
• 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.
• 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.
Page 30
Proof 9-21-99
Lower Oven – Heating Modes
The following illustrations give an overview of what happens in the oven with each mode setting. The arrows represent the location of the heat source during specific modes.The lower element is concealed under the oven floor.
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 optimum low temperature for yeast to
rise.
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.
CONVECTION ROAST
Convection roasting combines the
heat from the lower concealed element with additional heat from the
convection element and fan. The result is a drier, crisper exterior that
seals in the interior juices. It is perfect for roasting tender meats in an
uncovered, low-sided pan.
ROAST
Roasting has more heat from the top
element. This additional heat is best
for roasting less tender meats in a
covered pan.
CONVECTION BROIL
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.
BROIL
Broiling uses intense heat radiated
from the upper element to give excellent top browning or searing.
Page 31
Convection broiling combines the
intense heat from the upper element
with the circulation assisted by convection fan.This air circulation crisps
the exterior surface and retains inner moisture in meats more than11/2" thick.
Proof 9-21-99
Bake Mode – Lower Oven
To set BAKE mode:
• Preheat when using the Bake mode.
• Use BAKE for general cooking on one or two racks.
1.
Select OVEN.
• Select twice for LOWER oven.
2.
Select BAKE.
The temperature is automatically set at 350ºF.
Touch
UPPER
LOWER
You Will See
Touch
BAKE
350o
BAKE
3.
Touch
Optional step:
To change the temperature from 350ºF, select
another temperature immediately before starting.
375o
BAKE
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.
Touch
START
100o/375o
PREHEAT
The oven is preheated when the chime signals once.
PREHEAT disappears from the display.
5.
Touch
LOWER
OFF
To end this mode, select the oven OFF pad for
the oven in use.
BAKE TIPS
• 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.
Page 32
Proof 9-21-99
Baking Chart – Lower Oven
Food Item
Oven Temperature (ºF)
Rack Position
Time*
Cakes:
Angel Food Mix
Cake Mix, Layers
8" or 9" round,
9 x 13 rectangle
350°
40 to 50 minutes
350°
350º
2 and 5
30 to 35 minutes
30 to 35 minutes
Specialty Cakes:
Scratch
Bundt Cakes
Pound Cakes
Cupcakes
350º
350º
350°
350º
2 and 5
30 to 40 minutes
40 to 45 minutes
48 to 58 minutes
21 to 26 minutes
400 °
20 to 30 minutes
350°
425°
35 to 40 minutes
15 to 20 minutes
Cookies:
Bar
Dropped
Sliced
350°
375°
375°
24 to 26 minutes
8 to 10 minutes
8 to 10 minutes
Desserts:
Fruit, Crisps
and Cobblers
Custards and
Puddings
350°
350°
350°
350°
45 to 55 minutes
45 to 55 minutes
40 to 50 minutes
30 to 35 minutes
Quick Breads:
Cornbread,
Mix or scratch
Gingerbread
Muffins
* This chart is a guide. Recipe or package directions should take precedence.
Page 33
Proof 9-21-99
Roast Mode – Lower Oven
To set ROAST mode:
• Use ROAST for less tender meats and poultry.
• Roast covered with a lid or foil or in high-sided roaster.
1.
Select OVEN.
• Select twice for LOWER oven
Touch
UPPER
LOWER
2.
Select ROAST.
The temperature is automatically set at 350º F.
Touch
ROAST
You Will See
350o
ROAST
3.
Optional step:
To change the temperature from 350ºF, select
another temperature immediately before
starting.
375o
Touch
ROAST
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.
Touch
START
100o/375o
PREHEAT
The oven is preheated when the chime signals
once. PREHEAT disappears from the display.
5.
Touch
UPPER
OFF
To end this mode, select the OFF pad for the
oven in use.
ROAST TIPS
• 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.
• Roasting bags are suitable to use in this mode.
• Preheating is generally unnecessary in the ROAST
mode unless the recipe specifically recommends it.
Page 34
Proof 9-21-99
Roasting Chart – Lower Oven
Meat and Poultry
Covered Pan
Oven
Rack
Temperature Position
(ºF)
Cook Time
End Temp
(ºF)
Beef:
Pot roast,
3-4 pounds
350°
40 to 60 minutes per pound
170°
Beef Brisket
350°
50 to 60 minutes per pound
170°
Beef Chuck
350°
45 to 55 minutes per pound
170°
Meat Loaf
350°
60 to 90 minutes total time
170°
375°
16 to 20 minutes per pound
Thigh 170º*
350°
11 to 15 minutes per pound
170° *
Pork:
Shoulder
Chops, thick
1" – 1-1/2"
325°
375°
35 to 40 minutes per pound
35 to 40 minutes per pound
170°
170°
Smoked Ham, half
325°
2 to 3 hours total
170°
Poultry:
Chicken, whole
halves or
pieces
Turkey, whole
* Serving temperature is 175ºF. Cover with foil and let stand for 10-15 minutes.
Page 35
Proof 9-21-99
Broil and Convection Broil Modes – Lower Oven
To Set the BROIL and CONVECTION BROIL Modes:
• Do not Preheat for broiling.
• Broil with the door closed.
• Always use the two piece broil pan packaged with
your oven.
1.
Select OVEN.
• Select twice for LOWER oven.
2.
Select BROIL or
CONVECTION and BROIL.
The temperature is automatically set at
HI.
• 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
You Will See
Touch
BROIL
HI
BROIL
3.
Optional step:
To change the setting from HI, select a
500ºF for Medium Broil or 450ºF for Low
Broil temperature immediately before
starting.
Touch
500o
BROIL
4.
Select START.
Touch
START
5.
To end this mode, select the oven OFF
pad for the oven in use.
Touch
UPPER
OFF
500o
BROIL AND CONVECTION BROIL TIPS
• 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.
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!
• 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.
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.
Page 36
Proof 9-21-99
Broil Chart – Lower Oven
FOOD ITEM
THICKNESS
RACK
POSITION
BROIL
SETTING
Ground, patties, 3/4" to 1"
HI
Steaks, 3/4 to 1-1/4"
HI
Bread:
Garlic Bread, 1/2" slices
3/4" to 1" slices
HI
HI
Fish:
Fillets or steaks, 1/2" to 1"
Lamb:
Chops, 1/2" to 1"
HI
Med - 12 to 17 minutes
Well - 15 to 20 minutes
Pork:
Chops, 1/2" to 1"
Smoked, ham steak, 1/2"
ham steak, 1"
Med - 500°F
HI
HI
Well - 18 to 25 minutes
Well - 7 to 11 minutes
Well - 12 to 15 minutes
Poultry:
Chicken, pieces
4 or 5
Low - 450°F
30 to 45 minutes
Sausage: Hot Dogs, whole
HI
4 to 5 minutes
Veal:
HI
Well - 12 to 16 minutes
Beef:
Chop, 1"
5 or 6
BROIL
TOTAL TIME
Med Rare - 8 to 12 min.
Med - 9 to 14 min.
Well - 10 to 15 min.
Med Rare - 7 to 11 min.
Med - 8 to 12 min.
Well - 9 to 14 min.
2-1/2 to 4 minutes
4 to 6 minutes
Med - 500°F Flakes - 8 to 12 minutes (1/2’’
thickness does not need to be
turned after half of broil time)
Convection Broil Chart – Lower Oven
FOOD ITEM
THICKNESS
RACK
POSITION
BROIL
SETTING
BROIL
TOTAL TIME
Beef:
Roasts, flat, 1-1/2” or more
Steaks, 1-1/2” or more
Med - 500°F
HI
Bread:
Garlic Bread, 1-1/2” slices
HI
4 to 6 minutes
Lamb:
Chops, 1-1/4” or more
HI
Med - 21 to 27 minutes
Well - 27 to 33 minutes
Pork:
Chops or tenderloin,
1-1/4” or more
Med - 500°F
Well - 18 to 25 minutes
Poultry:
Chicken, halves
Turkey, pieces
4 or 5
Low - 450°F
Low - 450°F
30 to 45 minutes
30 to 50 minutes
HI
Sausages: Fresh, uncooked
Page 37
Med Rare - 16 to 22 min.
Med - 22 to 28 min.
Well - 26 to 32 min.
Well - 6 to 8 minutes
Proof 9-21-99
Convection Mode – Lower Oven
To Set the CONVECTION Mode:
•
•
•
•
•
•
1.
2.
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.
Select OVEN.
• Select twice for LOWER oven.
Touch
UPPER
LOWER
You Will See
Touch
CONVECTION
Select CONVECTION.
325o
The temperature is automatically set at 325°F.
CONVECTION
3.
Touch
Optional step:
To change the temperature from 325ºF, select
another temperature immediately before starting.
375o
CONVECTION
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
Touch
START
100o/375o
PREHEAT
The oven is preheated when the chime signals once.
PREHEAT disappears from the display.
5.
Touch
UPPER
OFF
To end this mode, select the oven OFF pad for
the oven in use.
CONVECTION TIPS
• 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.
• 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.
Page 38
Proof 9-21-99
Convection Chart – Lower Oven
FOOD ITEM
OVEN
TEMPERATURE (ºF)
RACK
TIME*
325°
325°
325º
325º
2 and 5
1, 3, and 5
40 to 45 minutes
32 to 35 minutes
31 to 34 minutes
17 to 20 minutes
425°
10 to 12 minutes
Cookies:
Drop or Sliced
350°
1 through 6 or
any combination
8 to 10 minutes
Cream puffs
375°
20 to 30 minutes
Meringues
325°
20 minutes
Souffles
350°
35 to 40 minutes
Cakes, mix or scratch:
Angel Food
Layers (8" or 9")
Rectangle (9 x 13)
Cupcakes
Biscuits:
Scratch or
Refrigerator
* This chart is a guide. Recipe or package directions should take precedence.
Page 39
Proof 9-21-99
Convection Bake Mode – Lower Oven
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.
You Will See
1.
Select OVEN.
• Select twice for LOWER oven.
2.
Select CONVECTION and BAKE.
Touch
UPPER
LOWER
Touch
CONVECTION
and
BAKE
The temperature is automatically set at 325°F.
325o
CONVECTION
3.
Optional step:
To change the temperature from 325ºF, select another
temperature immediately before starting.
Touch
375o
CONVECTION
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.
BAKE
Touch
START
BAKE
100PREHEAT
/375o
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.
Touch
UPPER
OFF
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.
Page 40
Proof 9-21-99
Convection Bake Chart – Lower Oven
FOOD ITEM
RACK
OVEN
TEMPERATURE (ºF)
TIME*
Breads-Yeast:
Bread
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
450°
12 to 20 minutes
Oven Floor
450°
20 to 25 minutes
Refrigerator
425°
18 to 22 minutes
Frozen**
400°
18 to 25 minutes
375°
45 to 60 minutes
400°
60 minutes
Pumpkin, scratch
350°
50 to 60 minutes
or frozen
400°
55 to 60 minutes
350°
15 to 20 minutes
350°
40 to 50 minutes
Pizza:
Prebaked crust**
Scratch
Pies:
2 Crust Fruit, scratch
or frozen
Meringue toppings
Nut pies
Pastry Crust
Scratch
425°
15 to 20 minutes
Graham Cracker
375º
8 to 10 minutes
Refrigerator
450°
10 to 15 minutes
Frozen
Follow directions
Frozen or scratch
400°
20 to 25 minutes
Turnovers
400°
20 to 25 minutes
Strudels
350°
35 to 40 minutes
Puff Pastries:
* This chart is a guide. Recipe or package directions should take precedence.
** No pan used
Page 41
Proof 9-21-99
Convection Roast and Probe Mode – Lower Oven
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.
You Will See
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.
Touch
UPPER
LOWER
Touch
CONVECTION
and
ROAST
325
CONVECTION
ROAST
4.
5.
6.
7.
Optional step:
To change the temperature from 325ºF, select
another temperature immediately before starting.
Touch
Select PROBE.
The probe temperature is automatically set at
160°F. and continues to be displayed instead of
the oven temperature.
Touch
PROBE
To change the probe temperature from 160ºF,
select another temperature immediately before
starting.
Touch
350o
CONVECTION
ROAST
160o
PROBE
145o
PROBE
Select START.
Touch
The temperature display alternates between the
START
set probe temperature and the actual meat item
temperature, increasng in 5ºF increments starting
with 100ºF. Touch CONVECTION to check the
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.
100 /145
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.
Page 42
Proof 9-21-99
Convection Roast Chart – Lower Oven
MEAT AND POULTRY –
UNCOVERED PAN
OVEN TEMPERATURE (ºF)
RACK
COOK TIME
325°
28 to 32
minutes per lb.
135°
140°
160°
Med Rare
Med
Well
145º
150°
170°
Boneless rib
I to 4 lbs.
325°
30 to 33
minutes per lb.
135°
140°
160º
Med Rare
Medium
Well
145°
150°
170°
Sirloin, boneless
Rump, eye
3 to 6 lbs.
325°
30 to 33
minutes per lb.
135°
140°
160º
Med Rare
Medium
Well
145°
150°
170°
Tri-Tip
Tenderloin
I-1/2 to 3 lbs
425°
30 to 40 min.
35 to 45 min.
total time
135°
145°
160°
Med Rare
Medium
Well
145°
150°
170°
Meatloaf
I to 2 lbs.
350°
I to 1 I/4
hours
170°
Well
170º
325°
24 to 30
minutes per lb.
I35°
Med. Rare
145°
325°
30 to 35
minutes per lb.
I35°
Med. Rare
145°
325º
155°
WeII
160º
325º
32 to 35
minutes per lb.
32 to 35
minutes per lb.
155°
WeII
160º
325°
32 to 34
minutes per lb.
155°
Med Well
160°
375°
350°
375°
16 to 20 min. per lb. 175º
16 to 20 min. per lb. minimum
16 to 20 min. per lb. 165º
175º
Cornish game hens
350°
60 to 90 minutes
total time
Turkey:
Whole, 7 to 15 lbs.
Unstuffed
Stuffed
325º
300°
9 to 12 min. per lb. 170º
Thigh
175º
10 to 15 min. per lb. minimum safe temp. for Stuffing165°
325°
300°
325°
7 to 11 min. per lb. 170º
Thigh
175º
10 to 12 min. per lb. minimum safe temp. for Stuffing 165°
16 to 21 min. per lb. 165º
Breast
170º
Beef:
Standing Rib
3 to 6 lbs.
6 to 9 lbs.
Lamb:
Leg
4 to 8 lbs.
Rack of Lamb
1 to 3 lbs.
Pork:
Loin
4 to 6 lbs.
Shoulder
3 to 5 lbs.
Veal:
Loin (bone in)
2 to 4 lbs.
Chicken:
2 to 4 lbs.
Unstuffed
Stuffed
Pieces
2 to 3-1/2 lbs.
Whole,16 to 24 lbs.
Unstuffed
Stuffed
Breast (5 to 7 lbs.),
with bone.
Page 43
END
DONENESS
TEMP (ºF)
180°
CARVING
TEMP (ºF)
Thigh
175º
safe temp. for Stuffing165°
Breast
170º
Thigh
175º
Breast and
thigh
180°
Proof 9-21-99
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.
Touch
UPPER
LOWER
PrF
Touch
PROOF
DEHYDRATE
BAKE
3.
Touch
START
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.
PREHEAT
Touch
UPPER
OFF
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.
Page 44
PrF
Proof 9-21-99
Dehydrate Mode – Lower Oven
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.
Touch
UPPER
LOWER
Touch
PROOF
DEHYDRATE
d hY
CONVECTION
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.
Touch
START
PREHEAT
Touch
UPPER
OFF
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.
Page 45
d hY
Proof 9-21-99
Timed Oven Modes – Lower Oven
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.
Example shown has the clock set at 3:00
1. Select OVEN.
• Select twice for LOWER oven
2. Select BAKE or CONVECTION.
Change the preset temperature at this time,
if needed.
You Will See
Touch
UPPER
LOWER
Touch
BAKE
350o
BAKE
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 temperature selected for the number of hours
and minutes needed. The clock automatically calculates the time of day the mode
will stop and the oven will turn off. The
example shows that it will stop at 5:30
after cooking for 2-1/2 hours.
Touch
COOK TIME
Touch
START
To Delay the Start of the Timed Mode:
COOK TIME 2: 30
350o
COOK TIME 2: 30
STOP TIME 5: 30
100PREHEAT
/350o
COOK TIME 2: 30
Example shown has the clock set at 3:00
1. Follow steps 1, 2 and 3 above. Immediately
after the number of hours are selected for
the food to cook, select the Stop Time.
Touch
STOP
TIME
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.
Touch
COOK TIME 2: 30
Stop Time 7: 00
3. Select START.
The oven turns on and heats to the temperature selected for the number of hours
and minutes needed.
Touch
START
The clock automatically calculates the time
of day the mode starts and stops.
Page 46
COOK TIME 2: 30
Start at 4: 30
350o
350o
100o/350o
PREHEAT
Proof 9-21-99
Setting the Sabbath Mode – Lower Oven
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.
1. Cancel all modes.
You Will See
2. Select OVEN.
• Select twice for LOWER oven.
Touch
UPPER
LOWER
Touch
BAKE
3. Select BAKE mode and temperature.
(See Page 32 to change temperature.)
350o
BAKE
4. Select START.
100o/350o
Touch
START
5. Select on or off status for the lights. To keep
lights off, do not touch.
PREHEAT
Touch
LIGHTS
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.
Touch
TIMER OFF
SAb
100o/350o
PREHEAT
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.
Page 47
Proof 9-21-99
Self-Cleaning The Oven – Upper and Lower Ovens
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.
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 cleaning performance of the oven.
2. 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
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.
• 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).
Hand-clean front frame
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.
Hand-clean 1-1/2" from rack
support to front of oven cavity
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.
DO NOT hand-clean gasket
Hand-clean door
around edge
Page 48
Proof 9-21-99
Self Clean Mode – Upper and Lower Oven
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.
Example shows clock set at 5:00
1. Select OVEN.
• Select once for UPPER oven.
• Select twice for LOWER oven.
2.
3.
4.
You Will See
Touch
UPPER
LOWER
Select SELF CLEAN.
The number of clean hours (3:00) is displayed automatically.
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.
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.
3.
4.
5.
Touch
SELF
CLEAN
COOKTIME 3:00
CLn
SELF
CLEAN
Touch
COOK TIME 4: 00
CLn
Touch
START
COOK TIME 3: 59
STOP TIME 9: 00
CLn
COOK TIME 3: 00
CLn
Touch
UPPER
LOWER
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.
Touch
SELF
CLEAN
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.
Touch
STOP
TIME
Select START.
To cancel or stop the mode after the “lock” symbol
is displayed, wait until the symbol disappears. Then the
door can be opened.
Touch
START
Page 49
SELF
CLEAN
COOK TIME 3: 00
STOP TIME 11: 00
CLn
SELF
CLEAN
COOK TIME 3: 00
STart at 8: 00
CLn
Proof 9-21-99
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 stainless steel.
3. Match the letter with the cleaning
method on Page 51.
10
11
12
16
13
17
14
18
15
19
Part
Cleaning Method
Cleaning Method
Blk / Wht Stainless
Steel
Oven
Oven
Blk / Wht Stainless
Steel
Oven
Oven
Part
1 Door Frame
10 Seal (Gasket)
2 Interior Door Window
11 Interior Oven Door
3 Removable Oven Racks
12 Door Handle
4 Side Trim
13 Door Cooling Vent
5 Control Panel Trim
14 Door Front
C&D
C&G
6 Control Panel
C, G
15 Oven Trim
7 Oven Cooling Vents
16 Door End caps
8 Oven Front Frame
17 Broil Grid Top
9 Oven Cavity
18 Broil Pan Bottom
Accessory
19 Probe
(lower oven only)
Page 50
Proof 9-21-99
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.
PART
A Chrome
Plated
CLEANING METHOD
Wash with hot sudsy water. Rinse thoroughly and dry. Or, gently rub with Soft Scrub®,
Bon-Ami®, Comet®, Ajax®, Brillo® or S.O.S.® pads as directed. Easy Off® or Dow® 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.
Fiberglass
Knit
DO NOT HAND CLEAN GASKET.
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.
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.
Reflective
Glass
Clean with hot sudsy water and sponge or plastic scrubber. Rub stubborn stains with
vinegar, Windex®, ammonia or Bon-Ami®. DO NOT USE HARSH ABRASIVES.
G Stainless
Steel
Always wipe or rub with grain. Clean with a soapy sponge; rinse and dry. Or, wipe with
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.
H Probe
Clean probe by hand with detergent and hot water. Rinse and dry. Do not soak
or clean in dishwasher.
Page 51
Proof 9-21-99
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.
• 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.
To Replace the Oven Door
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.
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 locking clips.
3. Raise the oven door and make sure that it fits evenly
with the front sides.
4. Pull the hinges out of the slots in the oven front frame.
WARNING:
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.
AVERTISSEMENT:
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
Lower Clip After
Door is Replaced
Raise Clip to "Locked Position
to Remove Door
Latch Hinge
Page 52
Proof 9-21-99
Do-It-Yourself Maintenance
Replacing the Oven Light
CAUTION: If the light cover is damaged or
broken, do not use the oven until a new cover is
in place.
The oven lights have a removable lens cover and a halogen light bulb. The ceramic light socket housing is not
removable by the user.
Instructions for Replacing Light Bulb
ATTENTION: Si la couverture d'éclairage est
endommagée, ou cassée, ne pas utiliser le four
jusqu' à une nouvelle couverture est en place.
Replace with a 12-volt 10-watt Halogen lamp:
1.
Observe ALL WARNINGS on this page before
beginning this replacement.
2. Remove oven
racks.
WARNINGS:
3.
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.
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.
• L'ampoule d'Halogène ALLUMÉE de vient
CHAUDE immediatement.
• Soyez certain que le four et l'ampoule sont frais.
Light Socket
5.
AVERTISSEMENTS:
• Avant de remplacer l'ampoule, soyez certain
l'interrupteur d'éclairage automatique sur le
cadre du four est déprimé.
Light Bulb
Support the
glass
lens
cover with two fingers along the bottom edge to
prevent the cover from falling to the bottom of the
oven.
• Be sure the oven and light bulb are cool.
• Ne pas faire fonctionner le four sauf si la
couverture d'éclairage est solidement dans sa
place.
,,
,,
,,
Lens Cover
4.
• Before replacing the light bulb, be sure the
electric power is turned off at the circuit breaker.
Pour empêcher le choc électrique et/ou la blessure
personnelle:
Slide the blade
of a table knife
between oven
wall and the
center of the
side of the
protective
glass
lens
cover.
10. Snap the protective glass lens cover over the bulb
housing.
11. Turn on circuit breaker.
Page 53
Proof 9-21-99
Do-It-Yourself Maintenance
To Change to a 24 Hour Clock from the
Preset 12 Hour Clock, follow these steps:
1. Turn off all ovens.
UPPER pad in a double oven or
2. Touch and hold the UPPER
OFF
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 UPPER or OFF.
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 UPPER pad (or the LOWER pad*).
OFF
OFF
3. Hold the UPPER pad (or LOWER pad*) and touch the
OFF
OFF
BAKE pad.
OFF
4. 0 appears in the temperature digits; release all pads.
To Change to a Centigrade Temperature
from the Preset Fahrenheit, follow these
steps:
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.
I. Turn off all ovens.
6. To complete the change, touch UPPER (orLOWER *).
OFF
UPPER or the OFF pad and then
2. Touch and hold the UPPER
OFF
the CONVECTION pad OFF.
OFF
*To Calibrate the lower oven, repeat the steps with this
exception, touch the LOWER instead of the UPPER pad.
3. F appears in the temperature digits; release all pads.
4. Touch CONVECTION and C replaces F. This
alternates when CONVECTION is touched.
UPPER or OFF.
5. To complete the change, touch UPPER
OFF
Page 54
OFF
OFF
Proof 9-21-99
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
excessively
• Oven temperature too high.
• Baking time too long.
• Oven door opened frequently.
• Pan size too large.
Food baking or roasting
too slowly
• Oven temperature too low.
• Oven not preheated.
• Oven door opened frequently.
• Tightly sealed with aluminum foil.
• Pan size too small.
Pie crusts do not brown on
bottom or have soggy crust
• Baking time not long enough.
• Using shiny steel pans.
• Incorrect rack position.
• Oven temperature is too low.
Cakes pale, flat and may
not be done inside
• Oven temperature too low.
• Incorrect baking time.
• Cake tested too soon.
• Oven door opened too often.
• Pan size may be too large.
Cakes high in middle with
crack on top
• Baking temperature too high.
• 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.
Page 55
Proof 9-21-99
Solving Operational Problems
Before calling for service, check the following to avoid unnecessary service charges.
PROBLEM
OVEN
PROBLEM SOLVING
STEPS
All the numbers touched
do not appear in display
The numbers were touched too rapidly. Be sure you remove your finger from
the number pad before touching the next digit.
F-7 appears in display window
F-24 or F-25
This is caused by close contact to the control panel for more than 60 seconds,
such as someone leaning against the controls or objects hanging in front of
controls.
S A b appears in display window
Turn off the oven selected by touching UPPER or LOWER .
F-1 to F-9, FC, FF, F- or Fr
followed by 2 digits appears
in the display window
Touch OFF or turn power off at the circuit breaker, wait 3 minutes and turn F
it back on. If condition persists, note the code number and call an authorized
servicer.
The clock and timer
do not work
Make sure there is proper electrical power to the oven.
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
not work
Replace or reinsert the light bulb if loose or defective. See Page 53.
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
too hot or too cold
The oven thermostat needs adjustment. See the OVEN TEMPERATURE
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
unlock
Allow the oven to cool below the locking temperature.
The oven is not clean
after the clean cycle
Heavily soiled ovens may need to self-clean again or for a longer
period of time. Heavy spillovers should be cleaned before starting
the clean cycle. See Self-Cleaning the Oven, Page 48 and 49.
OFF
OFF
HOW TO OBTAIN SERVICE
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, Huntington Beach CA, 92649 or call: 800/ 735-4328.
Please include the Model Number, Serial Number and Date of Original Purchase/Installation.
Page 56
Proof 9-21-99
MICROWAVE PRECAUTIONS AND REGISTRATIONS
PRECAUTIONS TO AVOID
YOUR MICROWAVE
POSSIBLE EXPOSURE TO
OVEN MUST BE REGISTERED
EXCESSIVE MICROWAVE ENERGY
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.
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.
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.
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.
Page 57
Proof 9-21-99
Notes
Page 58
Proof 9-21-99
Notes
Page 59
Proof 9-21-99
Notes
Page 60
Proof 9-21-99
THERMADOR BUILT-IN OVEN WARRANTY
For Model:
CJ302
WHAT IS COVERED
WARRANTY APPLICATIONS
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 replacement parts found to be defective due to materials and
workmanship. Service must be provided by a Factory
Authorized Service Agency during normal working hours.
This warranty applies to appliances used in normal family
households; it does not cover their use in commercial
situations.
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.
•
3.
Reset circuit breakers or replace home fuses.
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.
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:
4. Repairs due to other than normal home use.
Serial Number:
Date of Installation or
Occupancy:
Page 61
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
RO8590 • 16-10-319A • © 1999 Thermador Corporation • Litho Date: 9/99

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