Thermador A Masco CJ Microwave Oven User Manual 1610319A
Thermador A Masco Company Microwave Oven 1610319A
CJ Oven User Manual
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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