GE Monogram ZET737 User Manual

Monogram.  
Use and Care Guide  
for ZET737  
Built-In Convection  
Wall Oven  
Monogram.TM  
30Self-Cleaning Convection Oven  
164D3333P001  
Before using your oven, read this guide carefully.  
It is intended to help you operate and maintain your new oven properly.  
Keep it handy for answers to your questions.  
If you don’t understand something or need more help, call:  
GE Answer Center®  
800.626.2000  
24 hours a day, 7 days a week  
Write down the model and serial numbers.  
You’ll find them on a label on the front of the oven behind the oven door.  
These numbers are also on the Consumer Product Ownership Registration  
Card that came with your oven. Before sending in this card, please write  
these numbers here:  
Use these numbers in any  
Model Number  
correspondence or service calls  
concerning your oven.  
Serial Number  
If you received a damaged oven…  
Immediately contact the dealer (or builder) that sold you the oven.  
Save time and money. Before you request service…  
Check the Problem Solver in the back of this guide. It lists causes of minor  
operating problems that you can correct yourself.  
If you need service…  
To obtain service, see the  
Consumer Services page in the  
back of this guide.  
NEXT, if you are still not pleased,  
write all the details—including  
your phone number—to:  
We’re proud of our service and  
want you to be pleased. If for some  
reason you are not happy with the  
service you receive, here are three  
steps to follow for further help.  
Manager, Consumer Relations  
GE Appliances  
Appliance Park  
Louisville, KY 40225  
FINALLY, if your problem is still  
not resolved, write:  
FIRST, contact the people who  
serviced your appliance. Explain  
why you are not pleased. In most  
cases, this will solve the problem.  
Major Appliance Consumer  
Action Program  
20 North Wacker Drive  
Chicago, IL 60606  
3
IMPORTANT SAFETY INSTRUCTIONS  
Read all instructions before using this appliance.  
• CAUTION: ITEMS OF INTEREST TO  
CHILDREN SHOULD NOT BE STORED IN  
CABINETS ABOVE AN OVEN. CHILDREN  
CLIMBING ON THE OVEN TO REACH  
ITEMS COULD BE SERIOUSLY INJURED.  
IMPORTANT SAFETY NOTICE  
• The California Safe Drinking Water  
and Toxic Enforcement Act requires the  
Governor of California to publish a list of  
substances known to the state to cause birth  
defects or other reproductive harm, and requires  
businesses to warn customers of potential  
exposure to such substances.  
Teach children not to play with the controls  
or any other part of the oven.  
• Never leave the oven door open when you are  
not watching the oven.  
• The fiberglass insulation in self-cleaning ovens  
gives off a very small amount of carbon  
monoxide during the cleaning cycle. Exposure  
can be minimized by venting with an open  
window or using a ventilation fan or hood.  
• Always keep combustible wall coverings,  
curtains or drapes a safe distance from  
your oven.  
• Always keep dish towels, dish cloths, pot  
holders and other linens a safe distance from  
your oven.  
When using electrical appliances, basic  
safety precautions should be followed, including  
the following:  
• Always keep wooden and plastic utensils  
and canned food a safe distance away from  
your oven.  
• Have the installer show you the location  
of the circuit breaker or fuse. Mark it for  
easy reference.  
• Never wear loose-fitting or hanging garments  
while using the appliance. Be careful when  
reaching for items stored in cabinets over the  
oven. Flammable material could be ignited if  
brought in contact with hot heating elements and  
may cause severe burns.  
• Use this appliance only for its intended use as  
described in this guide.  
• Be sure your appliance is properly installed  
and grounded by a qualified technician in  
accordance with the provided installation  
instructions.  
• Use only dry pot holders—moist or  
damp pot holders on hot surfaces may  
result in burns from steam. Do not let  
• Do not attempt to repair or replace any part of  
your oven unless it is specifically recommended  
in this guide. All other servicing should be  
referred to a qualified technician.  
pot holders touch hot heating elements. Do not  
use a towel or other bulky cloth. Such cloths can  
catch fire on a hot heating element.  
• DO NOT STORE OR USE COMBUSTIBLE  
MATERIALS, GASOLINE OR OTHER  
FLAMMABLE VAPORS AND LIQUIDS IN  
THE VICINITY OF THIS OR ANY OTHER  
APPLIANCE.  
• Before performing any service, DISCONNECT  
THE OVEN POWER SUPPLY AT THE  
HOUSEHOLD DISTRIBUTION PANEL BY  
REMOVING THE FUSE OR SWITCHING OFF  
THE CIRCUIT BREAKER.  
• Do not leave children alone—children should  
not be left alone or unattended in an area where an  
appliance is in use. They should never be allowed  
to sit or stand on any part of the appliance.  
• Do not let cooking grease or other flammable  
materials accumulate in or near the oven.  
• Do not use water on grease fires.  
Smother fire or flame or use a multi-  
purpose dry chemical or foam-type  
fire extinguisher.  
• Do not allow anyone to climb, stand or hang on  
the door. They could damage the oven or cause  
severe personal injury.  
• Be sure the oven is securely installed in a  
cabinet that is firmly attached to the house  
structure. Never allow anyone to climb, sit,  
stand or hang on the oven door.  
Flame in the oven can be smothered completely  
by closing the oven door and turning the oven off  
or by using a multi-purpose dry chemical or foam-  
type fire extinguisher.  
4
• Never leave the oven door open when you are  
not watching the oven.  
• When using cooking or roasting bags in the  
oven, follow the manufacturer’s directions.  
• Do not store flammable materials in an oven.  
• Do not use your oven to dry newspapers.  
If overheated, they can catch on fire.  
• For your safety, never use your appliance for  
warming or heating the room.  
• Do not use the oven for a storage area.  
Items stored in an oven can ignite.  
• Do not touch the heating elements or the  
interior surface of the oven. These surfaces may  
be hot enough to burn even though they are dark  
in color. During and after use, do not touch, or let  
clothing or other flammable materials contact, any  
interior area of the oven; allow sufficient time for  
cooling first.  
• Do not leave paper products, cooking utensils  
or food in the oven when not in use.  
• After broiling, always take the broiler pan  
out of the oven and clean it. Leftover grease in  
the broiler pan can catch on fire next time you use  
the pan.  
Potentially hot surfaces include the oven vent  
opening, surfaces near the opening, crevices  
around the oven door, the edges of the door  
window and metal trim parts above the door.  
• Never leave jars or cans of fat drippings in or  
near your oven.  
• Do not use aluminum foil to line the oven  
bottom, except as suggested in this guide.  
Improper installation of aluminum foil may  
result in a risk of electric shock or fire.  
Remember: The inside surface of the oven may  
be hot when the door is opened.  
• When cooking pork, follow the directions  
exactly and always cook the meat to an internal  
temperature of at least 170°F. This assures that, in  
the remote possibility that trichina may be present  
in the meat, it will be killed and the meat will be  
safe to eat.  
• Clean only parts listed in this Use and  
Care Guide.  
Self-Cleaning Oven  
• Do not clean the oven door gasket. The door  
gasket is essential for a good seal. Care should  
be taken not to rub, damage or move the gasket.  
Oven  
• Stand away from the oven when opening the  
door. The hot air or steam which escapes can  
cause burns to hands, face and/or eyes.  
• Do not heat unopened food containers.  
Pressure could build up and the container could  
burst, causing an injury.  
• Do not use oven cleaners. No commercial oven  
cleaner or oven liner protective coating of any  
kind should be used in or around any part of the  
oven. Residue from oven cleaners will damage  
the inside of the oven when the self-clean cycle  
is used.  
• Before self-cleaning the oven, remove the  
• Keep the oven vent ducts unobstructed.  
• Keep the oven free from grease buildup.  
broiler pan, grid and other cookware.  
• Be sure to wipe up excess spillage before  
starting the self-cleaning operation.  
• Place the oven shelf in the desired position  
while the oven is cool. If the shelves must be  
handled when hot, do not let pot holders contact  
the heating elements.  
• If the self-cleaning mode malfunctions, turn  
the oven off and disconnect the power supply.  
Have it serviced by a qualified technician.  
• Pulling out the shelf to the stop-lock is a  
convenience in lifting heavy foods.  
It is also a precaution against burns from  
touching hot surfaces of the door or oven walls.  
SAVE THESE  
INSTRUCTIONS  
5
FEATURES OF YOUR OVEN  
15  
OVEN  
TIME CONTROLS  
DELAY  
START  
SELF  
COOKING  
TIME  
BAKE  
BROIL  
START  
CLEAN  
7
8
OVEN  
LIGHT  
KITCHEN  
CONVECTION  
BAKE  
CLEAR  
OFF  
CRONOVEACSTIOTN  
PROBE  
CLOCK  
TIMER  
ON/OFF  
ON/OFF  
1
2
3
4
5
6
7
8
9
0
6
5
16  
17  
18  
9
10  
11  
4
3
12  
2
13  
14  
1
19  
6
Explained  
on page  
Feature Index  
1 Oven Door Gasket  
33, 38  
14–20  
2 Convection Fan and Heating Element  
Operates during convection cooking.  
3 Model and Serial Numbers  
4 Oven Broil Element  
3
4, 30, 31, 37  
33–36  
5
5 Automatic Oven Door Latch  
6 Oven Vent  
7 Oven Control, Clock and Timer  
8 Oven Vent Grille  
8–12  
33  
9 Automatic Oven Light Switch  
10 Probe Outlet  
19, 27–29  
33, 37  
11 Oven Interior Light  
12 Oven Shelf Supports  
4, 12, 13, 15,  
18, 19, 21, 26,  
30, 32, 33, 36, 38  
Shelf positions for cooking are suggested in the Convection  
Cooking, Baking, Roasting and Broiling sections.  
13 Bake Element  
4, 37  
May be lifted gently for wiping the oven floor.  
14 Lift-Off Oven Door with Broil Stop Position  
38  
Easily removed for cleaning.  
15 Oven Shelves with Stop-Locks  
4, 12, 13, 15,  
18, 21, 30,  
33, 36, 38  
16 Roasting Rack  
18, 33, 38  
17 Broiler Pan and Grid  
4, 18, 26, 27  
30–33, 37  
18 Probe  
19, 27–29, 39  
13, 39  
19 Cookie Sheets (2 large, 1 small)  
7
FEATURES OF YOUR OVEN CONTROL  
1
2
3
4
6
5
7
8
OVEN  
TIME CONTROLS  
DELAY  
START  
SELF  
COOKING  
TIME  
START  
BAKE  
BROIL  
CLEAN  
OVEN  
LIGHT  
KITCHEN  
CONVECTION  
BAKE  
CLEAR  
OFF  
CRONOVEACSTIOTN  
CLOCK  
PROBE  
TIMER  
ON/OFF  
ON/OFF  
1
2
3
4
5
6
7
8
9
0
15  
14  
13  
12  
11  
10  
9
1. BAKE. Press to select the bake function.  
10. KITCHEN TIMER ON/OFF. Press to select the  
timer function. The timer does not control oven  
operations. The timer can time up to 9 hours and  
59 minutes.  
2. BROIL. Press to select the broil function.  
3. SELF CLEAN. Press to select the self-cleaning  
function. See the Operating the Self-Cleaning Oven  
section.  
11. CLEAR/OFF. Press to cancel any timed oven  
operation except the clock and timer.  
4. OVEN LIGHT ON/OFF. Press to turn the oven  
12. NUMBER PADS. Use to set any function  
requiring numbers—for example, the time of day  
on the clock, the timer, the oven temperature, the  
internal food temperature, the starting and length  
of cooking time for Timed Bake and the starting  
and length of cleaning time for Self-Clean.  
light on or off.  
5. DISPLAY. Shows the operations you have  
selected, the time of day and the cooking or  
cleaning status.  
6. START. Must be pressed to start any cooking or  
cleaning function.  
13. PROBE. Press when using the probe to cook food.  
7. COOKING TIME. Use for Timed Bake,  
Timed Convection Bake and Timed Convection  
Roast operations.  
14. CONVECTION ROAST. Press to select roasting  
with convection.  
15. CONVECTION BAKE. Press to select baking  
8. DELAY START. Use along with COOKING  
TIME or SELF CLEAN to set the oven to start and  
stop automatically at a time you select.  
with convection.  
If “F–and a number or letter” flash in the display  
and the oven control signals, this indicates  
9. CLOCK. Press to enter the time of day.  
function error code. Press CLEAR/OFF. Allow  
the oven to cool for one hour. Put the oven back  
into operation. If the function error code repeats,  
disconnect power to the oven and call for service.  
8
OVEN CONTROL, CLOCK AND TIMER  
Clock  
The clock must be set for the automatic oven timing functions to work properly.  
The time of day clock cannot be changed during Delay Start. (It can be changed  
during a regular bake or broil operation.)  
To Set the Clock  
1. Press CLOCK.  
If number pads are not pressed within one minute  
CLOCK  
after you press CLOCK, the display reverts to the  
original setting. If this happens, press CLOCK and  
reenter the time of day.  
2. Press the number pads the same way  
you read them. For example, to set  
12:34, press the number pads 1, 2, 3  
and 4 in that order.  
3. Press START. This enters the time and  
START  
starts the clock.  
To check the time of day when the display is  
showing other information, simply press CLOCK.  
The time of day shows until another pad is pressed.  
Timer  
You may program the timer to time cooking or other  
household activities for up to 9 hours and 59 minutes.  
When the timer reaches “ :00,” the control will beep  
3 times followed by one beep every 6 seconds until  
KITCHEN TIMER ON/OFF is pressed.  
The timer counts down in minutes, 1 minute at a time,  
until the last 60 seconds are reached, then the control  
will beep one time. The seconds will not be displayed  
until the last minute is reached.  
The 6 second tone can be canceled by following the  
steps in the Special Features of Your Oven Control  
section under Tones at the End of a Timed Cycle.  
How to Set the Timer  
1. Press KITCHEN TIMER ON/OFF.  
3. Press START.  
START  
KITCHEN  
TIMER  
After pressing START, “SET”  
ON/OFF  
disappears; this tells you the time is  
counting down, although the display does  
not change until one minute has passed.  
2. Press the number pads to set the time.  
For example, to enter 2 hours and 45  
minutes, touch 2, 4 and 5 in that order.  
4. When time is up, the oven control  
KITCHEN  
If you make a mistake, press  
KITCHEN TIMER ON/OFF  
and begin again.  
TIMER  
signals until you press KITCHEN  
TIMER ON/OFF. Display then shows  
the time of day.  
ON/OFF  
NOTE: The minute timer is independent  
of all the other functions and it does not  
control the oven. The CLEAR/OFF pad  
does not affect the timer.  
Power Failure  
If a flashing time of day is in the display, you have experienced a power  
failure. Reset the clock. To reset the clock, press CLOCK. Enter the correct  
time of day by pressing the appropriate number pads. Press START.  
(continued next page)  
9
OVEN CONTROL, CLOCK AND TIMER  
(continued)  
The control has a series of tones that will sound at different times. These  
tones may sound while you set the control for an oven function or at the  
end of the oven function. They will also alert you when an incorrect time  
or temperature has been entered or if there is a problem with the oven.  
Tones While Setting the Control  
Preheat Notification Tone  
When you press a touch pad you will hear a beep.  
This beep will let you know you have placed enough  
pressure on the pad to activate it.  
When you set an oven temperature the oven  
automatically starts to heat. When the temperature  
inside the oven reaches your set temperature a tone will  
sound to let you know to place the food in the oven.  
Attention Tone  
This tone will sound if you set an invalid function or try to set an additional  
function. The tone can be quickly identified by watching the display messages.  
SPECIAL FEATURES OF YOUR OVEN CONTROL  
Your new touch pad control has additional features that you may choose  
to use. The following are the features and how you may activate them.  
The special feature modes can only be activated while the display is  
showing the time of day clock.  
They remain in the control’s memory until the steps are repeated. When the  
display shows your choice press START. The special features will remain in  
memory after a power failure.  
Tones at the End of a Timed Cycle  
At the end of a timed cycle, 3 short beeps will  
sound followed by one beep every 6 seconds, until  
CLEAR/OFF is pressed. This continuous 6 second  
beep may be canceled.  
2. Press KITCHEN TIMER ON/OFF.  
The display shows “CON BEEP”  
(continuous beep). Press KITCHEN  
TIMER ON/OFF again. The display  
shows “BEEP.” (This cancels the one  
beep every 6 seconds.)  
KITCHEN  
TIMER  
ON/OFF  
To cancel the 6 second beep:  
1. Press BAKE and BROIL at the  
3. Press START.  
BAKE  
BROIL  
same time for 2 seconds until  
the display shows “SF.”  
START  
10  
12 Hour Shut-Off  
Cook and Hold  
With this feature, should you forget and leave the oven  
on, the control will automatically turn off the oven  
after 12 hours during baking functions or after 3 hours  
during a broil function. If you wish to turn off this  
feature, follow the steps below.  
Your new control has a cook and hold feature that  
keeps cooked foods warm for up to 3 hours after the  
cooking function is finished. To activate this feature,  
follow the steps below.  
1. Press BAKE and BROIL at the  
BAKE  
BROIL  
1. Press BAKE and BROIL at the  
same time for 2 seconds until  
the display shows “SF.”  
BAKE  
BROIL  
same time for 2 seconds until  
the display shows “SF.”  
2. Press COOKING TIME. The  
COOKING  
TIME  
2. Press DELAY START. The  
display will show “12 shdn”  
(12 hour shut-off). Press  
DELAY START again and the  
display will show “no shdn”  
(no shut-off).  
display will show “Hld OFF.”  
DELAY  
START  
—Press COOKING TIME again  
to activate the feature. The  
display will show “Hld ON.”  
3. Press START to activate the  
cook and hold feature and  
leave the control set in this  
special features mode.  
START  
3. Press START to activate the  
no shut-off and leave the  
control set in this special  
features mode.  
START  
12 Hour, 24 Hour or Clock Black-Out  
Your control is set to use a 12 hour clock. If you would prefer to have  
a 24 hour military time clock or black-out the clock display, follow the  
steps below.  
1. Press BAKE and BROIL at the same time for 2  
BAKE  
BROIL  
seconds until the display shows “SF.”  
2. Press CLOCK once. The display will show “12 hr.”  
CLOCK  
—Press CLOCK again to change to the 24 hour  
military time clock. The display will show “24 hr.”  
—Press CLOCK again to black-out the clock display.  
The display will show “OFF.”  
3. Press START to activate your choice and leave the  
START  
control set in this special features mode.  
NOTE: If the clock is in the black-out mode you will not be able to use the  
Delay Start function.  
(continued next page)  
11  
SPECIAL FEATURES  
OF YOUR OVEN CONTROL  
(continued)  
Control Lockout  
Your control will allow you to lock down the touch  
pads so they cannot be activated when pressed.  
3. Press START to activate the control  
lockout feature and leave the control set in  
this special features mode.  
START  
1. Press BAKE and BROIL at the  
BAKE  
BROIL  
same time for 2 seconds until  
the display shows “SF.”  
When this feature is on and the touch pads are pressed  
the control will beep and the display will show “LOC.”  
2. Press SELF CLEAN. The  
NOTE: The control lockout mode will not affect the  
clock, timer and oven light touch pads.  
SELF  
display will show “LOC OFF.”  
CLEAN  
—Press SELF CLEAN again.  
The display will show “LOC.”  
Fahrenheit or Centigrade Temperature Selection  
Your oven control is set to use the Fahrenheit  
temperature selections but you may change this  
to use the Centigrade selections.  
3. Press BROIL again. The display will  
BROIL  
show “C” (Centigrade).  
4. Press START.  
1. Press BAKE and BROIL at  
START  
BAKE  
BROIL  
the same time for 2 seconds  
until the display shows “SF.”  
2. Press BROIL. The display will  
BROIL  
show “F” (Fahrenheit).  
USING YOUR OVEN  
Before Using Your Oven  
1. Look at the controls. Be sure you understand how to  
NOTE:  
set them properly.  
You may notice a “burning” or “oily” smell the first  
few times you turn your oven on. This is normal in a  
new oven and will disappear in time. To speed the  
process, set a self-clean cycle for 4 hours. See the  
Operating the Self-Cleaning Oven section.  
2. Check the inside of the oven. Look at the shelves.  
Take a practice run at removing and replacing them  
properly to give sure, sturdy support.  
3. Read over the information and tips that follow.  
You will hear a convection fan while cooking with  
the convection feature. The fan will stop when the  
door is opened, but the heat will not turn off.  
4. Keep this guide handy so you can refer to it,  
especially during the first weeks of using your  
new oven.  
• A cooling fan may automatically turn on and off to  
cool internal parts. This is normal, and the fan may  
continue to run even after the oven is turned off.  
12  
Cookie Sheets  
As an added convenience for you when using your  
new convection oven, we have provided three  
cookie sheets. The cookie sheets provide uniform  
baking. They are dishwasher safe. They have an easy  
grip lip. They are durable and will not warp or rust.  
Cookies should cool at least 2 minutes before  
removing them from the sheet.  
Your insulated cookie sheets can be used for  
convection baking or regular baking. However, if  
you choose not to use Convection Bake for baking  
cookies and are baking on the insulated cookie sheets,  
you may find that the recommended baking time  
needs to be increased 3 to 5 minutes.  
Insulated cookie sheets are made of two layers of  
aluminum with an insulating layer of air. Aluminum  
is an oven baking metal. It is not however, a non-stick  
surface. If your recipe recommends greasing, spray  
lightly with a non-stick vegetable coating; wipe off  
the excess. If preferred, put a light film of shortening  
on the cookie sheet.  
Oven Shelves  
The shelves are designed with stop-locks so that,  
when placed correctly on the shelf supports, they  
will stop before coming completely out of the oven,  
and will not tilt when removing food from or  
placing food on them.  
To remove the shelf  
Bump  
from the oven, pull  
the shelf toward you,  
tilt the front end  
upward and pull the  
shelf out.  
When placing cookware on a shelf, pull the shelf out  
to the bump on the shelf support. Place the cookware  
on the shelf, then slide the shelf back into the oven.  
This will eliminate reaching into the hot oven.  
To replace, place the  
shelf on the shelf  
support with the  
stop-locks (curved  
extension of the  
shelf) facing up and toward the rear of the oven. Tilt  
up the front and push the shelf toward the back of the  
oven until it goes past the bump on the shelf support.  
Then lower the front of the shelf and push it all the  
way back.  
Shelf Positions  
The oven has seven shelf supports identified in this  
illustration as A (bottom), B, C, D, E, F and G (top).  
G
F
Shelf positions for cooking are suggested in  
the Convection Cooking, Baking, Roasting and  
Broiling sections.  
E
D
C
B
A
13  
CONVECTION COOKING  
What is Convection?  
In a convection oven,  
a fan circulates hot air  
over, under and around  
the food. This  
circulating hot air is  
evenly distributed  
throughout the oven  
cavity. As a result,  
foods are evenly  
cooked and  
Because food is heated faster in a convection oven  
when using the convection modes, many types of food  
can be cooked at lower temperatures than those  
suggested for regular ovens. Do remember that recipe  
books often give times and temperatures for cooking  
in regular ovens. Convection ovens make it possible to  
reduce the temperature by 25°F.  
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C
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OVEN  
LIGHT  
KITCHEN  
CLEAR  
OFF  
CONVECTEION  
CRONVECTION  
O
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TIMER  
P
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CLOCK  
B
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ON/OFF  
ON/OFF  
1
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0
CAUTION: The convection oven fan shuts off  
when the oven door is opened. DO NOT leave the  
door open for long periods of time while using  
convection cooking or you may shorten the life  
of the convection heating element.  
browned—often in  
less time with  
convection heat.  
When should you use Convection Bake or Convection Roast?  
To help you understand the difference between  
convection bake and roast and traditional bake and  
roast, here are some general guidelines.  
In convection roast, heat comes from the top  
heating element. The convection fan circulates the  
heated air evenly over and around the food. Meat  
and poultry are browned on all sides as if they were  
cooked on a rotisserie. Using the roasting rack  
In convection bake, heat comes from the heating  
element in the rear of the oven. The convection fan  
circulates the heated air evenly, over and around the  
food. Preheating is not necessary with foods having  
a bake time of over 15 minutes.  
provided, heated air will be circulated over, under and  
around the food being roasted. The heated air seals in  
juices quickly for a moist and tender product while, at  
the same time, creating a rich golden brown exterior.  
In regular or traditional baking, the bottom  
heating element heats the air in the oven which then  
cooks the food.  
Convection Roast  
• Large tender cuts of meat, uncovered.  
• Roasting pans with low sides to allow air movement  
around food.  
Convection Bake  
• Ideal for baked foods cooked on multiple shelves.  
(Additional shelves may be ordered. Pub No. 3-A014).  
• Good for large quantities of baked foods.  
• Good results with cookies, biscuits, brownies,  
cream puffs, sweet rolls, angel food cake and bread.  
Traditional Roast  
• Less tender cuts of meat because these need to cook  
a long time in liquid to become tender.  
• Cooking bag  
• Foil tent  
Traditional Bake  
• Foods such as layer cakes have a more level top  
crust when not baked with convection heat.  
• Covered dish  
Cookware for Convection Cooking  
Before using your convection oven, check to see if  
your cookware leaves room for air circulation in the  
oven. If you are baking with several pans, leave space  
between them. Also, be sure the pans do not touch  
each other or the walls of the oven.  
Paper and Plastic  
Heat-resistant paper and plastic containers that are  
recommended for use in regular ovens can be used in  
convection ovens. Plastic cookware that is heat-  
resistant to temperatures of 400°F. can also be used.  
Metal and Glass  
When baking cookies, you will get the best results  
if you use a flat cookie sheet instead of a pan with  
low sides.  
Any type of cookware will work in your convection  
oven. However, metal pans heat the fastest and are  
recommended for convection baking.  
For recipes like oven-baked chicken, you should  
use a pan with low sides. Hot air cannot circulate well  
around food in a pan with high sides.  
• Darkened or matte-finished pans will bake faster  
than shiny pans.  
• Glass or ceramic pans cook more slowly.  
14  
CONVECTION BAKING  
As a general rule, reduce the temperature by 25°F. for  
Use the pan size recommended in the recipe.  
convection baking.  
Some package instructions for frozen casseroles or  
main dishes have been developed using commercial  
convection ovens. For best results in this oven, preheat  
the oven and use the temperature on the package.  
Preheating is not necessary with foods having a bake  
time of over 15 minutes.  
Check foods for doneness at the minimum suggested  
cooking time.  
Multi-Shelf Baking  
Because heated air is circulated evenly throughout the  
oven, foods can be baked with excellent results on  
two, three or more shelves at a time. Multi-shelf  
baking may increase cook times slightly for some  
foods but the overall result is time saved. Multi-shelf  
baking provides very good results with cookies,  
biscuits and other quickbreads.  
When baking on  
three shelves, place  
one shelf in the bottom  
(A) position, one on  
E
the third (C) position  
and one in the fifth  
C
(E) position.  
A
NOTE: When convection baking with only one  
shelf, follow the shelf positions recommended in  
Oven Shelves in the Baking section.  
CAUTION: Be very careful not to burn your hand on  
the door when using a shelf in the lowest position (A).  
How to Set Your Oven for Convection Baking  
To avoid possible burns, place the shelves in the  
correct position before you turn the oven on.  
NOTE:  
You will hear a convection fan while cooking with  
this feature. The fan will stop when the door is  
opened, but the heat will not turn off.  
1. Press CONVECTION BAKE.  
CONVECTION  
BAKE  
• A cooling fan may automatically turn on and off to  
cool internal parts. This is normal, and the fan may  
continue to run even after the oven is turned off.  
2. Press the number pads to set the  
temperature.  
3. Press START. When the oven starts  
START  
to heat the changing temperature will  
To change the oven temperature during the  
Convection Bake cycle, press CONVECTION  
BAKE and set the new temperature.  
be in the display. (The display starts  
changing once the temperature  
reaches 100°F.)  
4. Press CLEAR/OFF when baking is  
CLEAR  
OFF  
finished.  
15  
TIMED CONVECTION BAKING  
How to Convection Time Bake  
The oven control allows you to turn the oven on or off  
automatically at specific times that you set. Examples  
of Immediate Start (oven turns on now and you set it  
to turn off automatically at the end of cooking time)  
and Delay Start and Stop (setting the oven to turn on  
automatically at a later time and turn off after a preset  
cooking time) will be described.  
NOTE: An attention tone will sound if you are using  
Timed Baking and do not press START after entering  
the baking temperature.  
NOTE: Before beginning, make sure the oven clock  
shows the correct time of day.  
To set the clock, first press CLOCK. Press  
the number pads to set the time of day.  
Press START.  
CLOCK  
How to Set Immediate Start and Automatic Stop Convection Bake  
To avoid possible burns, place the oven shelves in  
the correct position before you turn the oven on.  
NOTE:  
• The low temperature zone of this oven (between  
170°F. and 200°F.) is available to keep hot cooked  
foods warm. Food kept in the oven longer than two  
hours at these low temperatures may spoil.  
The oven will turn on immediately and cook for a  
specific length of time. At the end of cooking time,  
the oven will turn off automatically.  
1. Press CONVECTION BAKE.  
• Foods that spoil easily, such as milk, eggs, fish,  
stuffings, poultry and pork, should not be allowed  
to sit for more than one hour before or after cooking.  
Room temperature promotes the growth of harmful  
bacteria. Be sure the oven light is off because heat  
from the bulb will speed harmful bacteria growth.  
CONVECTION  
BAKE  
2. Press the number pads to set the  
temperature.  
3. Press COOKING TIME.  
COOKING  
TIME  
NOTE: If your recipe requires  
preheating, you may need to add  
additional time to the length of the  
cooking time.  
4. Press the number pads to set the length  
of baking time.  
The oven temperature that you set  
and the cooking time that you  
entered will be displayed.  
5. Press START.  
START  
The display shows the changing  
oven temperature and cooking  
time countdown. (The display  
starts changing once the temperature  
reaches 100°F.)  
6. Press CLEAR/OFF to clear the end of  
CLEAR  
OFF  
cycle tone if necessary.  
16  
How to Set Delay Start and Automatic Stop Convection Bake  
7. Press START.  
Easy Steps:  
START  
1. Press CONVECTION BAKE.  
If you would like to check the times you  
have set, press DELAY START to check  
the start time you have set or press  
COOKING TIME to check the length of  
cooking time you have set.  
DELAY  
START  
2. Press the number pads to set the oven  
temperature.  
3. Press COOKING TIME.  
4. Press the number pads to set the length  
of baking time.  
When the oven turns on at the time of  
day you have set, the display will show  
the changing temperature (starting at  
100°F.) and the cooking time countdown.  
5. Press DELAY START.  
6. Press the number pads to set the desired  
start time.  
At the end of cooking time the oven  
will turn off and the end of cycle  
tone will sound.  
7. Press START.  
To avoid possible burns, place the shelves in the  
correct position before you program the oven.  
8. Press CLEAR/OFF to clear the end of  
CLEAR  
OFF  
cycle tone if necessary.  
You can set the control to delay the start of cooking,  
cook for a specific length of time and then turn off  
automatically.  
NOTE:  
• The low temperature zone of this oven (between  
170°F. and 200°F.) is available to keep hot cooked  
foods warm. Food kept in the oven longer than two  
hours at these low temperatures may spoil.  
1. Press CONVECTION BAKE.  
CONVECTION  
BAKE  
2. Press the number pads to set baking  
temperature.  
• Foods that spoil easily, such as milk, eggs, fish,  
stuffings, poultry and pork, should not be allowed  
to sit out for more than one hour before or after  
cooking. Room temperature promotes the growth  
of harmful bacteria. Be sure that the oven light is  
off because heat from the bulb will speed harmful  
bacteria growth.  
3. Press COOKING TIME.  
COOKING  
TIME  
NOTE: If your recipe requires  
preheating, you may need to add  
additional time to the length of the  
cooking time.  
4. Press the number pads to set  
baking time.  
5. Press DELAY START.  
DELAY  
START  
6. Press the number pads to set the time  
of day you want the oven to turn on  
and start cooking.  
Using Convection Conversion  
By using the Convection Conversion feature you can  
automatically convert the oven temperature from  
regular baking to Convection Bake temperatures.  
3. Press START.  
START  
The display shows the converted  
(reduced) temperature.  
To convert the oven temperature for convection  
baking:  
For example: If you entered a recipe  
temperature of 350°F., the display will  
show 325°F. when it is converted.  
1. Press and hold CONVECTION  
CONVECTION  
BAKE  
BAKE for 4 to 5 seconds.  
4. Press CLEAR/OFF when baking is  
CLEAR  
OFF  
finished.  
2. Using the number pads enter the  
NOTE: Conversion must be set each  
time you want to use it. It is not held  
in memory.  
temperature recommended in the recipe.  
17  
CONVECTION ROASTING  
Meats cooked in a convection oven are dark brown on  
NOTE:  
the outside and tender and juicy on the inside. In most  
cases, cooking time will be less when using the  
Convection Roast feature. Sometimes cooking time is  
reduced by 10 minutes per hour.  
• Use the temperature recommended in the  
Convection Roasting Guide.  
• Preheating is not necessary.  
• Check foods for doneness at the minimum  
suggested time.  
To make sure the meat is cooked the way you want it,  
using the temperature probe provided with the oven.  
• Use the special roasting rack with the broiler pan  
and grid.  
The special roasting rack allows heated air to circulate  
over and under the meat. This allows the meat to  
brown on all sides.  
Convection Roasting Rack  
Roasts or poultry should be cooked on the lowest  
shelf position (A).  
Roasting rack  
When you are convection roasting you will use the  
broiler pan and grid and the special roasting rack.  
The pan is used to catch grease spills and the grid  
is used to prevent grease spatters. The rack holds  
the meat.  
Post  
Grid  
1. Place the shelf in the lowest shelf position (A).  
2. Place the grid on the broiler pan and put the  
roasting rack over them making sure the posts on  
the roasting rack fit into the holes in the broiler pan.  
3. Place the meat on the special roasting rack.  
See the Roasting with the Probe section to insert the  
probe correctly.  
NOTE: It is important that the broiler pan and  
grid be used with the roasting rack for best  
convection roasting results.  
Broiler pan  
18  
How to Set Your Oven for Convection Roasting When Using the Temperature Probe  
NOTE: For best results when roasting large turkeys and  
roasts, we recommend using the probe included in the  
convection oven. For the correct placement of the probe,  
see the description in the Roasting section.  
8. When the internal temperature of the meat  
reaches the temperature you have set, the  
probe and the oven turn off and the oven  
control signals. To stop the signal, press  
CLEAR/OFF. Use hot pads to remove the  
probe from the food. Do not use tongs to  
pull on it—they might damage it.  
CLEAR  
OFF  
The display will flash if the probe is inserted into  
the outlet and you have not set a probe temperature  
and pressed START.  
CAUTION: To prevent possible burns, do not unplug  
the probe from the oven outlet until the oven has  
cooled. Do not store the probe in the oven.  
1. Place the shelf  
in the lowest position  
(A). Insert the probe  
into the meat.  
NOTE: You cannot use a timed oven operation when  
using the probe. You can use the KITCHEN TIMER  
ON/OFF for timing the cooking time.  
2. Plug the probe into  
the outlet in the  
oven. Make sure  
it is pushed all  
A
To change the oven temperature during the  
Convection Roast cycle, press CONVECTION  
ROAST and set the new temperature.  
the way in. Close  
the oven door.  
3. Press CONVECTION ROAST.  
CRONOVEACSTIOTN  
4. Press the number pads to set the oven  
temperature.  
5. Press PROBE.  
PROBE  
6. Press the number pads to set the internal  
meat temperature.  
7. Press START.  
START  
The word “LO” will be in the display.  
After the internal temperature of the  
meat reaches 100°F., the changing  
internal temperature will be shown in  
the display.  
19  
CONVECTION ROASTING GUIDE  
Meats  
Beef  
Minutes/Lb. Oven Temperature (°F.) Internal Temperature (°F.)  
Rib, Boneless Rib,  
Rare  
20–24  
24–28  
28–32  
10–14  
14–18  
35–45  
325°  
325°  
325°  
325°  
325°  
300°  
140°†  
160°  
170°  
140°†  
160°  
170°  
Top Sirloin (3 to 5 lbs.) Medium  
Well  
Rare  
Medium  
Beef Tenderloin  
1
2
Pot Roast (2 ⁄ to 3 lbs.) Chuck, Rump  
Pork  
Bone-in, Boneless (3 to 5 lbs.)  
23–27  
325°  
325°  
325°  
325°  
170°  
170°  
170°  
170°  
Chops  
2 chops  
4 chops  
6 chops  
30–35 total  
35–40 total  
40–45 total  
(1/2- to 1-inch thick)  
Ham  
Canned, Butt, Shank (3 to 5 lbs. fully cooked)  
14–18  
325°  
140°  
Lamb  
Bone-in, Boneless  
(3 to 5 lbs.)  
Medium  
Well  
17–20  
20–24  
325°  
325°  
160°  
170°  
Seafood  
Poultry  
Fish, whole (3 to 5 lbs.)  
30–40 total  
20–25 total  
400°  
350°  
Lobster Tails (6 to 8 oz. each)  
Whole Chicken  
24–26  
350°  
180°–185°  
1
1
2
2
(2 ⁄ to 3 ⁄ lbs.)  
1
2
Cornish Hens  
Unstuffed (1 to 1 ⁄ lbs.)  
Stuffed (1 to 1 ⁄ lbs.)  
50–55 total  
55–60 total  
24–26  
8–11  
7–10  
16–19  
350°  
350°  
325°  
325°  
325°  
325°  
180°–185°  
180°–185°  
180°–185°  
180°–185°  
180°–185°  
170°  
1
2
Duckling (4 to 5 lbs.)  
Turkey, whole*  
Unstuffed (10 to 16 lbs.)  
Unstuffed (18 to 24 lbs.)  
Turkey Breast (4 to 6 lbs.)  
*Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent over-browning and drying  
of skin.  
†The U. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means some food poisoning  
organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)  
BAKING  
Your oven temperature is controlled very accurately  
using an oven control system. It is recommended that  
you operate the oven for a number of weeks to  
become familiar with your new oven’s performance.  
If you think an adjustment is necessary, see the Adjust  
the Oven Thermostat section. It lists easy Do It  
Yourself instructions on how to adjust the thermostat.  
How to Set Your Oven for Baking  
To avoid possible burns, place shelves in the correct  
position before you turn the oven on.  
4. Press CLEAR/OFF when baking is  
CLEAR  
OFF  
finished.  
1. Press BAKE.  
BAKE  
NOTE: A cooling fan may automatically turn on and  
off to cool internal parts. This is normal, and the fan  
may continue to run even after the oven is turned off.  
2. Press the number pads to set the oven  
temperature.  
To change the oven temperature during the Bake  
cycle, press BAKE and set the new temperature.  
3. Press START. When the oven starts to  
START  
heat the changing temperature will be in  
the display. (The display starts changing  
once the temperature reaches 100°F.)  
20  
Oven Shelves  
Arrange the oven  
Type of Food  
Angel food cake  
Biscuits or muffins  
Cookies or cupcakes  
Brownies  
Shelf Position  
B
shelf or shelves in  
G
F
the desired locations  
while the oven is  
cool. The correct  
shelf position  
depends on the kind  
of food and the  
browning desired.  
As a general rule,  
place most foods in  
the middle of the  
oven, on either shelf position C or D.  
See the chart for suggested shelf positions.  
C or D  
C or D  
C or D  
C or D  
B
E
D
C
B
A
Layer cakes  
Bundt or pound cakes  
Pies or pie shells  
Frozen pies  
C or D  
B
NOTE: To bake 4 layers of cake at one time,  
position 2 layers on shelf B and 2 layers on shelf D  
with the pans staggered so that one is not directly  
above the other.  
Casseroles  
C or D  
A or B  
Roasting  
Preheating  
Preheat the oven if the recipe calls for it. Preheat  
means bringing the oven up to the specified  
temperature before putting the food in the oven.  
To preheat, set the oven at the correct temperature—  
selecting a higher temperature does not shorten  
preheat time.  
Preheating is necessary for good results when baking  
cakes, cookies, pastry and breads. For most casseroles  
and roasts, preheating is not necessary. For ovens  
without a preheat indicator light or tone, preheat  
10 minutes. After the oven is preheated, place the  
food in the oven as quickly as possible to prevent heat  
from escaping.  
Baking Pans  
Pan Placement  
Use the proper baking pan. The type of finish on  
the pan determines the amount of browning that  
will occur.  
For even cooking and proper browning, there must be  
enough room for air circulation in the oven. Baking  
results will be better if baking pans are centered as  
much as possible rather than being placed to the front  
or to the back of the oven.  
• Dark, rough or dull pans absorb heat resulting in a  
browner, crisper crust. Use this type for pies.  
Pans should not touch each other or the walls of the  
• Shiny, bright and smooth pans reflect heat, resulting  
in a lighter, more delicate browning. Cakes and  
cookies require this type of pan.  
1
2
oven. Allow 1- to 1 ⁄ -inch space between pans as well  
as from the back of the oven, the door and the sides.  
If you need to use two shelves, stagger the pans so  
one is not directly above the other.  
• Glass baking dishes also absorb heat. When baking  
in glass baking dishes, the temperature may need to  
be reduced by 25°F.  
(continued next page)  
• If you are using dark non-stick pans, you may find  
that you need to reduce the oven temperature 25°F.  
to prevent over-browning.  
21  
BAKING  
(continued)  
Cookies  
When baking cookies, flat cookie sheets (without  
sides) produce better-looking cookies. Cookies baked  
in a jelly roll pan (short sides all around) may have  
darker edges and pale or light browning may occur.  
Do not use a cookie sheet so large that it touches the  
walls or the door of the oven. Never entirely cover a  
shelf with a large cookie sheet.  
For best results during baking, use only one cookie  
sheet in the oven at a time.  
Also see the Multi-Shelf Baking section.  
Pies  
Cakes  
For best results, bake pies in dark, rough or dull pans  
to produce a browner, crisper crust. Frozen pies in foil  
pans should be placed on an aluminum cookie sheet  
for baking since the shiny foil pan reflects heat away  
from the pie crust; the cookie sheet helps retain it.  
When baking cakes, warped or bent pans will cause  
uneven baking results and poorly shaped products.  
A cake baked in a pan larger than the recipe  
recommends will usually be crisper, thinner and drier  
than it should be. If baked in a pan smaller than  
recommended, it may be undercooked and batter may  
overflow. Check the recipe to make sure the pan size  
used is the one recommended.  
Aluminum Foil  
Never entirely cover a shelf with aluminum foil. This  
will disturb the heat circulation and result in poor  
baking. A smaller sheet of foil may be used to catch a  
spillover by placing it on a lower shelf several inches  
below the food.  
Don’t Peek  
Set the timer for the estimated cooking time and do  
not open the door to look at your food. Most recipes  
provide minimum and maximum baking times such  
as “bake 30-40 minutes.”  
DO NOT open the door to check until the  
minimum time. Opening the oven door frequently  
during cooking allows heat to escape and makes  
baking times longer. Your baking results may also  
be affected.  
22  
TIMED BAKING  
How to Set Your Oven for Time Bake  
The oven control allows you to turn the oven on or off  
automatically at specific times that you set. Examples  
of Immediate Start (oven turns on now and you set it  
to turn off automatically at the end of cooking time)  
and Delay Start and Stop (setting the oven to turn on  
automatically at a later time and turn off after a preset  
cooking time) will be described.  
NOTE: An attention tone will sound if you are using  
Timed Baking and do not press START after entering  
the baking temperature.  
NOTE: Before beginning make sure the clock shows  
the correct time of day.  
To set the clock, first press CLOCK.  
Press the number pads to set the time of  
day. Press START.  
CLOCK  
How to Set Immediate Start and Automatic Stop  
To avoid possible burns, place the shelves in the  
correct position before you turn the oven on.  
5. Press START. The display shows the  
START  
oven temperature that you set and the  
cooking time countdown. (The display  
starts changing once the temperature  
reaches 100°F.)  
The oven will turn on immediately and cook for a  
selected length of time. At the end of cooking time,  
the oven will turn off automatically.  
The oven will continue to cook for the  
programmed amount of time, then shut off  
automatically.  
1. Press BAKE.  
BAKE  
2. Press the number pads to set the oven  
6. Press CLEAR/OFF to clear the end of  
CLEAR  
OFF  
temperature.  
cycle tone if necessary.  
3. Press COOKING TIME.  
COOKING  
TIME  
NOTE:  
NOTE: If your recipe requires  
preheating, you may need to add  
additional time to the length of the  
cooking time.  
• The low temperature zone of this oven (between  
170°F. and 200°F.) is available to keep hot cooked  
foods warm. Food kept in the oven longer than two  
hours at these low temperatures may spoil.  
4. Press the number pads to set the  
baking time.  
Foods that spoil easily, such as milk, eggs, fish,  
stuffings, poultry and pork, should not be allowed to  
sit for more than one hour before or after cooking.  
Room temperature promotes the growth of harmful  
bacteria. Be sure that the oven light is off because  
heat from the bulb will speed harmful bacteria growth.  
The oven temperature and the cooking  
time that you entered will be displayed.  
(continued next page)  
23  
TIMED BAKING  
(continued)  
How to Set Delay Start and Automatic Stop  
If you would like to check the times  
you have set, press DELAY START to  
check the start time you have set or  
press COOKING TIME to check the  
length of cooking time you have set.  
DELAY  
START  
Easy Steps:  
1. Press BAKE.  
2. Press the number pads to select oven temperature.  
3. Press COOKING TIME.  
When the oven turns on at the time  
of day you have set, the display will  
show the changing temperature  
(starting at 100°F.) and the cooking  
time countdown.  
4. Press the number pads to set the length of  
baking time.  
5. Press DELAY START.  
6. Press the number pads to set the desired  
At the end of cooking time the oven  
will turn off and the end of cycle tone  
will sound.  
start time.  
7. Press START.  
8. Press CLEAR/OFF to clear the end of  
To avoid possible burns, place the shelves in the  
correct position before you turn the oven on.  
CLEAR  
OFF  
cycle tone if necessary.  
You can set the control to delay the start of cooking,  
cook for a specific length of time and then turn off  
automatically.  
NOTE:  
• The low temperature zone of this oven (between  
170°F. and 200°F.) is available to keep hot cooked  
foods warm. Food kept in the oven longer than two  
hours at these low temperatures may spoil.  
1. Press BAKE.  
BAKE  
2. Press the number pads to set the  
• Foods that spoil easily, such as milk, eggs, fish,  
stuffings, poultry and pork, should not be allowed  
to sit for more than one hour before or after cooking.  
Room temperature promotes the growth of harmful  
bacteria. Be sure the oven light is off because heat  
from the bulb will speed harmful bacteria growth.  
temperature.  
3. Press COOKING TIME.  
COOKING  
TIME  
NOTE: If your recipe requires  
preheating, you may need to add  
additional time to the cooking time.  
4. Press the number pads to set the  
baking time.  
5. Press DELAY START.  
DELAY  
START  
6. Press the number pads to set the time  
of day you want the oven to turn on and  
start cooking.  
7. Press START.  
START  
24  
ADJUST THE OVEN THERMOSTAT—  
DO IT YOURSELF!  
You may find that your new oven cooks differently  
To Adjust the Thermostat:  
than the one it replaced. We recommend that you  
use your new oven for a few weeks to become more  
familiar with it, following the times given in your  
recipes as a guide.  
1. Press BAKE and BROIL at the  
same time for 2 seconds until  
the display shows “SF.”  
BAKE  
BROIL  
2. Press BAKE. A two digit  
number shows in the display.  
Press BAKE once to increase  
(+) the oven temperature, or  
twice to decrease (-).  
If you think your new oven is too hot or too cool,  
you can adjust the thermostat yourself. If you think  
it is too hot, adjust the thermostat to make it cooler. If  
you think it is too cool, adjust the thermostat to make  
it hotter.  
BAKE  
3. The oven temperature can be  
adjusted up to (+) 35°F. hotter  
or (-) 35°F. cooler. Press the  
number pads the same way you  
read them. For example, to  
change the oven temperature  
15°F., press 1 and 5.  
We do not recommend the use of inexpensive  
thermometers, such as those found in grocery stores,  
to check the temperature setting of your new oven.  
These thermometers may vary 20–40 degrees.  
The thermostat adjustment for Baking also affects  
Convection Baking and Convection Roasting.  
4. When you have made the  
adjustment, press START  
to go back to the time of day  
display. Use your oven as  
you would normally.  
START  
NOTE: This adjustment will not affect the broiling  
or self-cleaning temperatures. It will be retained in  
memory after a power failure.  
25  
ROASTING  
Roasting is cooking by dry heat. Tender meat or  
Most meats continue to cook slightly after being  
removed from the oven. The internal temperature will  
rise about 5° to 10°F. during the recommended  
standing time of 10 to 20 minutes. This allows roasts  
to firm up and makes them easier to carve. To  
compensate for this rise in temperature, you may want  
to remove the roast sooner (at 5° to 10°F. less than the  
temperature in the Roasting Guide).  
poultry can be roasted uncovered in your oven.  
Roasting temperatures, which should be low and  
steady, keep spattering to a minimum.  
Roasting is really a baking procedure used for  
meats. Therefore, oven controls are set for Baking or  
Timed Baking. (You may hear a slight clicking sound,  
indicating the oven is working properly.) Timed  
Baking will turn the oven on and off automatically.  
Remember that food will continue to cook in the hot  
oven and therefore should be removed when the  
desired internal temperature has been reached.  
How to Set Your Oven for Roasting  
1. Place the shelf in A or B position. No preheating  
3. Press BAKE.  
BAKE  
is necessary.  
2. Check the weight of the  
meat. Place the meat fat  
side up, or poultry  
4. Press the number pads to set the  
temperature.  
5. Press START.  
breast side up, on  
START  
roasting grid in a  
shallow pan. The  
melting fat will baste  
the meat. Select a pan  
as close to the size of  
the meat as possible.  
B
6. Press CLEAR/OFF when roasting  
A
CLEAR  
OFF  
is finished.  
(The broiler pan with grid is a good pan for this.)  
To change the oven temperature during the  
roasting cycle, press BAKE and set the new  
temperature.  
Use of Aluminum Foil  
You can use aluminum foil to line the broiler pan.  
This makes clean-up easier when using the pan for  
marinating, cooking with fruits, cooking heavily  
cured meats or basting food during cooking. Press  
the foil tightly around the inside of the pan.  
26  
ROASTING WITH THE PROBE  
See the Roasting Guide.  
Correct Placement of the Temperature Probe  
A temperature probe has been provided for use in your  
new oven. This probe is designed to withstand high  
temperatures. Temperature probes provided with other  
products, such as those used for microwave ovens,  
may not be designed to withstand high temperatures.  
Use of probes other than the one provided with this  
product may result in damage to the probe.  
Use the handles of the probe and plug when inserting  
and removing them from the meat and the outlet in  
the oven. Do not use tongs to pull on the cable when  
removing the probe—they might damage it.  
TO AVOID BREAKING THE PROBE, MAKE  
SURE FOOD IS COMPLETELY DEFROSTED  
BEFORE INSERTING.  
Never leave your probe inside the oven during a self-  
cleaning cycle.  
Cable  
Probe  
For many foods, especially roasts and poultry, internal  
food temperature is the best test for doneness. The  
temperature probe takes the guesswork out of roasting  
by cooking foods to the exact doneness you want.  
When the internal temperature of the food reaches the  
temperature you set, the oven automatically shuts off.  
Plug  
The temperature probe has a skewer-like probe at  
one end and a plug at the other end that goes into the  
outlet in the oven.  
Handles  
(appearance may vary)  
After preparing the meat and placing it on a trivet or  
on the broiler pan grid, follow these directions for  
proper probe placement.  
2. Insert the probe into  
the meat up to the  
point marked off  
with your finger. It  
should not touch the  
bone, fat or gristle.  
1. Lay the probe on the  
outside of the meat  
along the top or side  
and mark with your  
finger where the edge  
of the meat comes to  
on the probe. The point  
should rest in the center  
of the thickest meaty  
part of the roast.  
No more than 2 inches  
of the probe, not  
counting the handle,  
should be left exposed  
outside the meat.  
Ham or Lamb  
Casseroles or Fish  
Poultry  
Insert the probe into the meatiest  
part of the inner thigh from below  
and parallel to the leg of a whole  
turkey.  
Insert the probe into the center  
of dishes such as meat loaf or  
casseroles. When cooking fish,  
insert the probe from just above  
the gill into the meatiest area,  
parallel to the backbone.  
For roasts with no bone, insert the  
probe into the meatiest part of the  
roast. For bone-in ham or lamb,  
insert the probe into the center of  
the lowest large muscle or joint.  
(continued next page)  
27  
ROASTING WITH THE PROBE  
(continued)  
How to Set the Oven When Using the Temperature Probe  
The display will flash if the probe is inserted into  
the outlet and you have not set a probe temperature  
and pressed START.  
8. When the internal temperature of the meat  
CLEAR  
OFF  
reaches the temperature you have set, the  
probe and the oven turn off and the oven  
control signals. To stop the signal, press  
CLEAR/OFF. Use hot pads to remove the  
probe from the food. Do not use tongs to  
pull on it—they might damage it.  
1. Insert the probe  
into the meat.  
2. Plug the probe into  
the outlet in the  
oven. Make sure  
it’s pushed all the  
way in. Close the  
oven door.  
CAUTION: To prevent possible burns, do not  
unplug the probe from the outlet until the oven has  
cooled. Do not store the probe in the oven.  
NOTE: You can use the timer even though you  
cannot use timed oven operations.  
To change the oven temperature during the  
roasting cycle, press BAKE and set the new  
temperature.  
3. Press PROBE.  
PROBE  
4. Press the number pads to set the internal  
meat temperature.  
5. Press BAKE.  
BAKE  
6. Press the number pads to set the oven  
temperature.  
7. Press START.  
START  
The word “LO” will be in the display.  
After the internal temperature of the  
meat reaches 100°F., the changing  
internal temperature will be shown  
in the display.  
28  
Roasting Questions and Answers  
Q. Is it necessary to check for doneness with a meat  
thermometer?  
Q. Do I need to preheat my oven each time I cook  
a roast or poultry?  
A. Checking the finished internal temperature at the  
completion of cooking time is recommended if you  
did not use the probe while cooking. Temperatures  
are shown in the Roasting Guide. For roasts over 8  
lbs., check with thermometer at half-hour intervals  
after half the cooking time has passed.  
A. It is not necessary to preheat your oven.  
Q. When buying a roast, are there any special tips  
that would help me cook it more evenly?  
A. Yes. Buy a roast as even in thickness as possible, or  
buy rolled roasts.  
Q. Can I seal the sides of my foil “tent” when  
roasting a turkey?  
Q. Why is my roast crumbling when I try to  
carve it?  
A. Sealing the foil will steam the meat. Leaving it  
unsealed allows the air to circulate and brown  
the meat.  
A. Roasts are easier to slice if allowed to cool 10 to 20  
minutes after removing them from the oven.  
Be sure to cut across the grain of the meat.  
ROASTING GUIDE  
Frozen Roasts  
Frozen roasts of beef, pork, lamb, etc., can be started  
without thawing, but allow 10 to 25 minutes per  
pound additional time (10 minutes per pound for  
roasts under 5 pounds, more time for larger roasts).  
Make sure poultry is thawed before roasting.  
Unthawed poultry often does not cook evenly.  
Some commercial frozen poultry can be cooked  
successfully without thawing. Follow the directions  
given on the package label.  
Oven  
Approximate Roasting Time  
in Minutes per Pound  
Internal  
Temperature °F.  
Type  
Temperature Doneness  
Meat  
3 to 5 lbs.  
24–33  
35–39  
40–45  
21–25  
25–30  
30–35  
35–45  
35–45  
6 to 8 lbs.  
Tender cuts; rib, high quality  
sirloin tip, rump or top round*  
325°  
325°  
Rare:  
18–22  
22–29  
30–35  
20–23  
24–28  
28–33  
30–40  
30–40  
140°–150°†  
150°–160°  
170°–185°  
140°–150°†  
150°–160°  
170°–185°  
170°–180°  
170°–180°  
115°–125°  
Medium:  
Well Done:  
Rare:  
Lamb leg or bone-in shoulder*  
Medium:  
Well Done:  
Well Done:  
Well Done:  
To Warm:  
Veal shoulder, leg or loin*  
Pork loin, rib or shoulder*  
Ham, precooked  
325°  
325°  
325°  
1720 minutes per pound (any weight)  
Poultry  
Chicken or Duck  
Chicken pieces  
3 to 5 lbs.  
35–40  
Over 5 lbs.  
325°  
350°  
Well Done:  
Well Done:  
30–35  
185°–190°  
185°–190°  
In thigh:  
35–40  
10 to 15 lbs.  
18–25  
Over 15 lbs.  
15–20  
Turkey  
325°  
Well Done:  
185°–190°  
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.  
†The U. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means  
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)  
29  
BROILING  
Broiling is cooking food by intense radiant heat from  
Leave the door open  
to the broil stop  
position. The door  
stays open by itself,  
yet the proper  
the upper broil element in the oven. Most fish and  
tender cuts of meat can be broiled. Follow these  
directions to keep spattering and smoking to a  
minimum.  
temperature is  
If the meat has fat or gristle around the edge, cut  
vertical slashes through both about 2 inches apart.  
If desired, the fat may be trimmed, leaving a layer  
about 1/8 inch thick.  
maintained in  
the oven.  
Turn the food using tongs only once during  
broiling. Time foods for the first side according  
to the Broiling Guide.  
Place the meat on the broiler grid in the broiler pan.  
Always use the grid so the fat drips into the broiler  
pan; otherwise the juices may become hot enough to  
catch fire.  
Turn the food, then use the times given for the  
second side as a guide to the preferred doneness.  
Position a shelf on recommended shelf position as  
suggested in the Broiling Guide. Most broiling is done  
on E position, but if your oven is connected to 208  
volts, you may wish to use a higher position.  
NOTE: Broil will not work if the temperature probe  
is plugged in.  
How to Set Your Oven for Broiling  
1. Press BROIL.  
BROIL  
2. Press BROIL again (alternates between LO  
Broil and HI Broil).  
3. Press START.  
START  
4. Press CLEAR/OFF when broiling is finished.  
CLEAR  
OFF  
30  
Use of Aluminum Foil  
You can use aluminum foil to line your broiler pan  
and broiler grid. However, you must mold the foil  
tightly to the grid and cut slits in it just like the grid.  
Without the slits, the foil will prevent fat and meat  
juices from draining into the broiler pan. The juices  
could become hot enough to catch on fire. If you do  
not cut the slits, you are frying, not broiling.  
Questions and Answers  
Q. When broiling, is it necessary to always use a grid in the pan?  
A. Yes. Using the grid suspends the meat over the pan. As the meat cooks,  
the juices fall into the pan, thus keeping the meat drier. Juices are  
protected by the grid and stay cooler, thus preventing excessive spatter  
and smoking.  
Q. Should I salt the meat before broiling?  
A. No. Salt draws out the juices and allows them to evaporate. Always salt  
after cooking. Piercing the meat with a fork also allows the juices to  
escape. Turn the meat with tongs instead of a fork.  
Q. Why are my meats not turning out as brown as they should?  
A. In some areas, the power (voltage) to the oven may be low. In these cases,  
preheat the broil element for 10 minutes before placing the broiler pan  
with food in the oven. Check to see if you are using the recommended  
shelf position. Broil for the longest period of time indicated in the  
Broiling Guide. Turn the food only once during broiling. You may need  
to move the food to a higher shelf position.  
31  
BROILING GUIDE  
• Always use the broiler pan and grid that comes with  
• When arranging food on the pan, do not let fatty  
edges hang over the sides because the dripping fat  
will soil the oven.  
your oven. It is designed to minimize smoking and  
spattering by trapping juices in the shielded lower  
part of the pan.  
• The broiler does not need to be preheated. However,  
for very thin foods, or to increase browning, preheat  
if desired.  
The oven door should be open to the broil stop  
position.  
• For steaks and chops, slash fat evenly around the  
outside edges of the meat. To slash, cut crosswise  
through the outer fat surface just to the edge of the  
meat. Use tongs to turn meat over to prevent  
piercing the meat and losing juices.  
• Use Lo Broil to cook foods such as poultry or thick  
pork chops thoroughly without over-browning them.  
• Frozen steaks can be broiled by positioning the oven  
shelf at next lowest shelf position and increasing  
1
2
cooking time given in this guide 1 ⁄ times per side.  
• If desired, marinate meats or chicken before  
broiling, or brush with barbecue sauce last 5 to  
10 minutes only.  
If your oven is connected to 208 volts, rare  
steaks may be broiled by preheating the broiler  
and positioning the oven shelf one position higher.  
Quantity and/or  
Thickness  
Shelf  
First Side  
Second Side  
Food  
Position Time, Minutes Time, Minutes Comments  
Ground Beef  
Well Done  
1 lb. (4 patties)  
1/2 to 3/4 inch thick  
4 lbs. (16 patties)  
E
10  
7
Space evenly.  
E
10  
9
Beef Steaks  
Rare  
Medium  
Well Done  
Rare  
Medium  
Well Done  
3/4 to 1 inch thick  
E
E
E
E
E
E
8
10  
12  
10  
15  
25  
6
8
Steaks less than 3/4 inch thick are  
difficult to cook rare.  
1
2
(1 to 1 ⁄ lbs.)  
10  
1
2
1 ⁄ inches thick  
8
Slash fat.  
1
2
(2 to 2 ⁄ lbs.)  
14–16  
20–25  
Chicken  
1 whole  
C
25  
10  
Brush each side with melted butter.  
Broil skin-side-down first.  
1
2
(2 to 2 ⁄ lbs.),  
split lengthwise  
Breast  
C
25  
15  
1
Bakery Products  
Bread (Toast) or  
English Muffins  
2 to 4 slices  
2 (split)  
F
F
3
3–4  
Space evenly. Place English muffins  
cut-side-up and brush with butter,  
if desired.  
Lobster Tails  
Fish  
2–4  
C
E
13–16  
5
Do not  
Cut through back of shell. Spread  
open. Brush with melted butter before  
broiling and after half of broiling time.  
(6 to 8 oz. each)  
turn over.  
1-lb. fillets 1/4 to  
1/2 inch thick  
5
Handle and turn very carefully.  
Brush with lemon butter before  
and during cooking, if desired.  
Ham Slices  
(precooked)  
1/2 inch thick  
1 inch thick  
D
D
6
8
6
8
Pork Chops  
2 (1/2 inch thick)  
2 (1 inch thick),  
about 1 lb.  
E
10  
15  
10  
15  
Slash fat.  
Slash fat.  
Well Done  
D
Lamb Chops  
Medium  
Well Done  
Medium  
Well Done  
2 (1 inch thick),  
E
E
E
E
10  
12  
14  
17  
9
10  
12  
12–14  
about 10 to 12 oz.  
1
2
2 (1 ⁄ inches thick),  
about 1 lb.  
32  
OPERATING THE SELF-CLEANING OVEN  
Normal Cleaning Time: 4 hours  
Before a Clean Cycle  
1. Remove the broiler pan, broiler grid, all cookware  
and any aluminum foil from the oven—they can’t  
withstand the high cleaning temperatures.  
3. Clean spatters or soil on the oven front frame and  
the oven door outside the gasket with a dampened  
cloth. The oven front frame and the oven door  
outside the gasket do not get cleaned by the self-  
clean cycle. On these areas, use detergent and hot  
water or a soap-filled steel wool pad. Rinse well  
with a vinegar and water solution. This will help  
prevent a brown residue from forming when the  
oven is heated. Buff these areas with a dry cloth.  
Do not clean the gasket. Never use a commercial  
oven cleaner in or around the self-cleaning oven.  
NOTE: The oven shelves and the convection  
roasting rack may be cleaned in the self-cleaning  
oven. However, they will darken, lose their luster  
and become hard to slide. Wipe the shelf supports  
with cooking oil after self-cleaning to make shelves  
slide more easily.  
2. Wipe up heavy soil on the oven bottom. If you use  
soap, rinse thoroughly before self-cleaning to  
prevent staining.  
Clean the outside front of the oven door with  
soap and water. Also use soap and water to clean  
under the oven vent grille. Do not use abrasives  
or oven cleaners.  
O
V
E
N
T
I
M
E
C
O
N
T
R
O
L
S
S
E
E
L
F
C
O
O
K
I
N
G
D
E
L
A
R
Y
T
BAKE  
BROIL  
START  
C
L
A
N
T
I
M
E
S
T
A
OVEN  
LIGHT  
KITCHEN  
CLEAR  
OFF  
CONVECTEION  
CRONVECTION  
O
A
S
T
P
R
O
B
E
CLOCK  
TIMER  
B
A
K
ON/OFF  
ON/OFF  
1
2
3
4
5
6
7
8
9
0
Make sure the oven light bulb cover is in place.  
Oven  
vent  
grille  
Oven  
vent  
Do not rub or clean the door gasket—  
the fiberglass material of the gasket has an  
extremely low resistance to abrasion. An intact  
and well-fitting oven door gasket is essential for  
energy-efficient oven operation and good baking  
results. If you notice the gasket becoming worn,  
frayed or damaged in any way or if it has become  
displaced on the door, you should have it replaced.  
Oven  
light  
Area  
inside  
gasket  
Oven  
front  
frame  
Do not let water run down through openings in  
the top of the door. To help prevent water from  
getting in these slots when cleaning, open the door  
as far as it will go.  
4. Close the oven door and make sure the oven light  
is off. If the oven light is not turned off, the life of  
the bulb will be shortened or it may burn out  
immediately. The door latches automatically after  
the clean cycle is set.  
Area  
outside  
gasket  
Oven  
door  
gasket  
Do not use commercial oven cleaners or oven  
protectors in or near the self-cleaning oven.  
A combination of any of these products plus the  
high clean-cycle temperature may damage the  
porcelain finish of the oven.  
Important  
The oven door must be closed and all controls must  
be set correctly for the cycle to work properly.  
(continued next page)  
33  
OPERATING THE SELF-CLEANING OVEN  
(continued)  
How to Set Oven for Cleaning  
4. Press START.  
Easy Steps:  
START  
The door locks automatically. The  
display will show the clean time  
remaining. It will not be possible to  
open the oven door until the temperature  
drops below the lock temperature and  
the LOCKED DOOR light goes off.  
1. Press SELF CLEAN.  
2. Press the number pads to set the clean time.  
3. Press START.  
1. Follow the steps in the Before a Clean  
5. When the LOCKED DOOR light is off,  
Cycle section.  
open the door.  
2. Press SELF CLEAN.  
SELF  
NOTE:  
CLEAN  
You can find out when the clean cycle  
will start by pressing DELAY START.  
3. Press the number pads to set the  
clean time, if a time other than 4 hours  
is needed.  
DELAY  
START  
• The display will flash and the control will  
beep if you set the clean cycle and forget  
to close the oven door.  
Clean time is normally 4 hours. You  
can change the clean time to any time  
between 3 to 5 hours, depending on the  
amount of soil in your oven.  
To Stop a Clean Cycle  
1. Press CLEAR/OFF.  
2. When the oven has cooled below the locking  
temperature and the LOCKED DOOR light goes  
off, open the door.  
CLEAR  
OFF  
34  
How to Set Delay Start of Cleaning  
4. Press DELAY START.  
DELAY  
START  
Easy Steps:  
1. Press SELF CLEAN.  
5. Press the number pads to set the time of  
2. Press the number pads to set the clean time.  
3. Press DELAY START.  
day you want the clean cycle to start.  
6. Press START.  
START  
4. Press the number pads to set the start time.  
5. Press START.  
The door locks automatically. The  
display will show the start time. It will  
not be possible to open the oven door  
until the temperature drops below the  
lock temperature and the LOCKED  
DOOR light goes off.  
Delay Start is setting the oven to start the clean  
cycle automatically at a later time than the present  
time of day.  
7. When the LOCKED DOOR light is off,  
NOTE: Before beginning, make sure the oven clock  
shows the correct time of day.  
open the door.  
1. Follow the steps in the Before a Clean  
Cycle section.  
2. Press SELF CLEAN.  
SELF  
CLEAN  
3. Press the number pads to set the  
clean time.  
After Self-Cleaning  
You may notice some white ash in the oven. Just wipe  
it up with a damp cloth after the oven cools.  
NOTE:  
• No functions can be programmed before the door  
automatically unlocks.  
If white spots remain, remove them with a soap-filled  
steel wool pad. Be sure to rinse thoroughly with a  
vinegar and water mixture. These deposits are usually  
a salt residue that cannot be removed by the clean cycle.  
• If the shelves have become hard to slide, wipe the  
shelf supports with cooking oil.  
(continued next page)  
If the oven is not clean after one clean cycle,  
repeat the cycle.  
35  
OPERATING THE SELF-CLEANING OVEN  
(continued)  
Questions and Answers  
Q. If my oven clock is not set to the correct time  
of day, can I still self-clean my oven?  
Q. What causes the hair-like lines on the enameled  
surface of my oven?  
A. If the clock is not set to the correct time of day  
you will not be able to set a delay clean to end  
at a specific time.  
A. This is a normal condition, resulting from  
heating and cooling during cleaning. These lines  
do not affect how your oven performs.  
Q. Can I use commercial oven cleaners on any  
part of my self-cleaning oven?  
Q. Why do I have ash left in my oven after  
cleaning?  
A. No cleaners or coatings should be used around  
any part of this oven. If you do use them and do  
not thoroughly rinse the oven with water, wiping it  
absolutely clean afterward, the residue can scar  
the oven surface and damage metal parts the next  
time the oven is automatically cleaned.  
A. Some types of soil will leave a deposit which is  
ash. It can be removed with a damp sponge or  
cloth.  
Q. My oven shelves do not slide easily. What is  
the matter?  
A. After many cleanings, the oven shelves will lose  
their luster and become hard to slide. To make the  
shelves slide more easily, wipe the shelf supports  
with cooking oil.  
Q. What should I do if excessive smoking occurs  
during cleaning?  
A. This is caused by excessive soil. Turn the oven  
off. Open the windows to rid the room of smoke.  
Wait until the oven has cooled and the words  
“LOCKED DOOR” are off in the display. Wipe  
up the excess soil and reset the clean cycle.  
Q. My oven shelves have become gray after the  
self-clean cycle. Is this normal?  
A. Yes. After the self-clean cycle, the shelves will  
lose some luster and discolor to a deep gray color.  
Q. Is the “crackling” or “popping” sound I hear  
during cleaning normal?  
A. Yes. This is the sound of the metal heating  
and cooling during both the cooking and  
cleaning functions.  
Q. Should there be any odor during the cleaning?  
A. Yes, there will be an odor during the first  
few cleanings. Failure to wipe out excessive soil  
might also cause a strong odor when cleaning.  
36  
CARE AND CLEANING  
Proper care and cleaning are important so your oven  
BE SURE ELECTRICAL POWER IS OFF AND  
ALL SURFACES ARE COOL BEFORE  
CLEANING ANY PART OF THE OVEN.  
will give you efficient and satisfactory service. Follow  
these directions carefully in caring for your oven to  
assure safe and proper maintenance.  
Broiler Pan and Grid  
After broiling, remove the broiler pan and grid from  
the oven. Remove the grid from the pan. Carefully  
pour the grease from the pan into a proper container.  
Wash and rinse the broiler pan and grid in hot water  
with a soap-filled or plastic scouring pad.  
Do not store a soiled pan and grid anywhere in  
the oven.  
If food has burned on, sprinkle the grid with  
detergent while hot and cover with wet paper  
towels or a dishcloth. Soaking the pan will remove  
burned-on foods.  
Both the broiler pan and grid can also be cleaned in  
the dishwasher.  
Do not clean the broiler pan or grid in the self-  
cleaning oven.  
Both the broiler pan and grid may be cleaned with a  
commercial oven cleaner.  
Oven Light Bulb  
NOTE: The glass cover should be removed only when  
cold. Wearing latex gloves may offer a better grip.  
The light bulb is located on the top of the oven.  
Before replacing the bulb, disconnect electrical  
power to the oven at the main fuse or circuit breaker  
panel. Let the bulb cool completely before removing  
it. For your safety, do not touch a hot bulb with a  
damp cloth. If you do, the bulb will break.  
Socket  
Bulb  
1
2
3 ⁄ Max. length  
To remove: Turn to remove the cover, then remove  
the bulb.  
To replace: Put in a new 40-watt appliance bulb.  
NOTE:  
Glass  
cover  
• A 40-watt appliance bulb is smaller than a standard  
40-watt household bulb.  
• Install and tighten the cover.  
• Reconnect electrical power to the oven.  
Oven Heating Elements  
Do not clean the bake element or the broil element.  
Broil element  
Bake element  
Any soil will burn off when the elements are heated.  
The bake element can be lifted gently to clean the  
oven floor. If spillovers, residue or ash accumulate  
around the bake element gently wipe around the  
element with warm water.  
(continued next page)  
37  
CARE AND CLEANING  
(continued)  
Lift-Off Oven Door  
The oven door is  
removable, but it is  
heavy. You may need  
help removing and  
replacing the door.  
Do not lift the door by  
the handle. This can  
cause the glass to break  
or can cause damage to  
the door.  
• The area outside the gasket can be cleaned with a  
soap-filled scouring pad.  
• Do not rub or clean the door gasket—the fiberglass  
material of the gasket has an extremely low  
resistance to abrasion. An intact and well-fitting  
oven door gasket is essential for energy-efficient  
oven operation and good baking results. If you  
notice the gasket becoming worn, frayed or damaged  
in any way or if it has become displaced on the door,  
you should have it replaced.  
To remove the door, open it a few inches to the  
special stop position that will hold the door open.  
Grasp firmly on each side and lift the door straight up  
and off the hinges.  
NOTE: The gasket is designed with a gap at the  
bottom to allow for proper air circulation.  
NOTE:  
Inside gasket  
Gasket  
• Be careful not to place hands between the hinge and  
the oven door frame as the hinge could snap back  
and pinch fingers.  
Outside gasket  
• While working in the oven area, cover the hinges  
with towels or empty paper towel rolls to prevent  
pinched fingers and chipping the porcelain enamel  
on the frame.  
Outside of the door:  
To replace the door, make sure the hinges are in the  
special stop position. Position the slots in the bottom  
of the door squarely over the hinges. Then lower the  
door slowly and evenly over both hinges at the same  
time. If hinges snap back against the oven frame, pull  
them back out.  
• Use soap and water to thoroughly clean the top,  
sides and front of the oven door. DO NOT let water  
run down through openings in the top of the door.  
Rinse well. You may also use a glass cleaner to  
clean the glass on the outside of the door.  
• Spillage of marinades, fruit juices, tomato sauces  
and basting materials containing acids may cause  
discoloration and should be wiped up immediately.  
When surface is cool, clean and rinse.  
TO CLEAN THE DOOR:  
Inside of the door:  
• Because the area inside the gasket is cleaned during  
the self-clean cycle, you do not need to clean this by  
hand. Any soap left on the liner causes additional  
stains when the oven is heated.  
• Do not use oven cleaners, cleansing powders or  
harsh abrasives on the outside of the door.  
Oven Shelves and Convection Roasting Rack  
Clean the shelves and the convection roasting rack  
with a mild abrasive cleanser or steel wool. After  
cleaning, rinse the shelves and the roasting rack with  
clean water and dry with a clean cloth.  
Roasting rack  
Oven shelf  
NOTE: The oven shelves and the convection  
roasting rack may be cleaned in self-cleaning oven.  
However, they will darken, lose their luster and the  
shelves will become hard to slide if cleaned during the  
self-cleaning cycle.  
Wipe the shelf supports with cooking oil after self-  
cleaning to make the shelves slide more easily.  
38  
Probe  
The temperature probe may be cleaned with soap and  
water or a soap-filled scouring pad. Cool the  
temperature probe before cleaning. Scour stubborn  
spots with a soap-filled scouring pad, rinse and dry.  
Do not immerse the temperature probe in water.  
Do not store the temperature probe in the oven.  
Cookie Sheets  
The cookie sheets are designed to breathe and therefore are not water tight.  
If you wash them by hand, they should not be allowed to soak. If for some  
reason they do get soaked, stand them on edge on a towel so the water will  
drain out. You may also place the pan upside down in a 250°F. oven for 30  
minutes to dry out the moisture. They can also be washed in the dishwasher.  
Always allow the cookie sheets to cool before washing.  
As with all aluminum cookware, the insulated cookie sheets may darken  
with age.  
Do not clean in the self-cleaning oven.  
Control Panel  
It’s a good idea to wipe the control panel after each  
use of the oven. Clean with mild soap and water or  
vinegar and water, rinse with clean water and polish  
dry with a soft cloth.  
Do not use abrasive cleansers, strong liquid  
cleaners, plastic scouring pads or oven cleansers  
on the control panel—they will damage the finish.  
A 50/50 solution of vinegar and hot water works well.  
Metal Parts  
Glass Window  
Do not use steel wool, abrasives, ammonia or  
commercial oven cleaners. To safely clean surfaces;  
wash, rinse and then dry with a soft cloth.  
To clean the outside glass of the oven window, use a  
glass cleaner. Rinse and polish with a dry cloth.  
Do not allow the water or cleaner to run down  
inside openings in the glass or the openings in the  
top of the oven door while cleaning.  
39  
QUESTIONS?  
USE THIS PROBLEM SOLVER  
PROBLEM  
POSSIBLE CAUSE  
“F–AND A NUMBER  
OR LETTER” FLASH  
IN THE DISPLAY  
• This is a function error code. Press CLEAR/OFF. Allow the oven to cool one  
hour. Place the oven back into operation.  
• Disconnect all power to the oven for 5 minutes and then reconnect power. If the  
failure code repeats, call for service.  
CONTROL SIGNALS AFTER • This is reminding you to press BAKE or CONVECTION BAKE and then enter  
ENTERING COOKING TIME  
OR DELAY START TIME  
a bake temperature.  
• This is reminding you to enter a bake temperature after having pressed BAKE  
or CONVECTION BAKE.  
DISPLAY GOES BLANK  
DISPLAY FLASHES  
• The circuit breaker in your house has been tripped, or a fuse has been blown.  
• Power failure. Reset the clock.  
UNABLE TO GET THE  
DISPLAY TO SHOW “SF”  
• BAKE and BROIL must be pressed at the same time and held for 2 seconds.  
“PROBE” APPEARS IN  
THE DISPLAY  
• The probe is not inserted properly into the oven receptacle or food.  
• This is reminding you to enter a probe temperature after plugging in the probe.  
“LOCK DOOR” FLASHES  
• Oven door not closed after self-clean cycle is selected.  
“LOCKED DOOR” FLASHES • Door is still locked and you are trying to enter an oven cooking operation.  
OVEN LIGHT DOES  
NOT WORK  
• The light bulb is loose or defective. Tighten or replace.  
• The pad operating the oven light is broken. Call for service.  
OVEN WILL NOT SET A  
SELF-CLEAN CYCLE  
• Oven temperature is too high to set self-clean operation.  
Allow the oven to cool to room temperature and reset the controls.  
• The probe is plugged into the outlet in the oven. Remove the probe from the oven.  
OVEN NOT CLEAN  
AFTER CLEAN CYCLE  
• Oven controls not set properly. See the Operating the Self-Cleaning  
Oven section.  
• Heavily soiled ovens require 4 to 5 hours of clean time.  
• Heavy spillovers should be cleaned up before starting clean cycle.  
DOOR WILL NOT  
OPEN AFTER  
SELF-CLEAN CYCLE  
• When the temperature has fallen below the locking temperature door can  
be opened.  
40  
PROBLEM  
POSSIBLE CAUSE  
OVEN WILL NOT WORK  
• The circuit breaker in your house has been tripped, or a fuse has been blown.  
• The oven controls are not properly set.  
FOOD DOES NOT BROIL  
PROPERLY  
• Oven controls not set properly. See the Broiling section.  
• Door not left open to the broil stop position as recommended.  
• Improper shelf position being used. See the Broiling Guide.  
• Food is being cooked on a hot pan or on cookware not suitable for broiling.  
• Low voltage. See the Broiling section.  
• Aluminum foil used on the broiler pan and grid has not been fitted properly  
and slit as recommended.  
FOOD DOES NOT ROAST  
OR BAKE PROPERLY  
• Oven controls not set properly. See the Baking or Roasting section.  
• Shelf position is incorrect. See the Baking or Roasting section.  
• Incorrect cookware or cookware of improper size is being used.  
• Oven thermostat needs adjustment. See the Adjust the Oven Thermostat—  
Do It Yourself section.  
STEAM FROM THE VENT  
• When using Convection Bake or Convection Roast, it is normal to see steam  
coming out of the oven vent. As the number of shelves or amount of food being  
cooked increases, the amount of visible steam will increase.  
OVEN TEMPERATURE  
TOO HOT OR TOO COLD  
• Oven thermostat needs adjustment. See the Adjust the Oven Thermostat—  
Do It Yourself section.  
“BURNING” OR “OILY”  
ODOR EMITTING FROM  
OVEN WHEN TURNED ON  
• This is normal in a new oven and will disappear in time. To speed the process,  
set a self-clean cycle for a minimum of 3 hours. See the Operating the Self-  
Cleaning Oven section.  
STRONG ODOR  
• An odor from the insulation around the inside of the oven is normal for the  
first few times the oven is used. This is temporary.  
FAN NOISE  
• A cooling fan or a convection fan (depending on the function you are using)  
may automatically turn on and off to cool internal parts. This is normal  
and the fan may continue to run even after the oven is off.  
If you need more help…call, toll free:  
GE Answer Center®  
800.626.2000  
consumer information service  
41  
Well Be There  
With the purchase of your new GE appliance, receive the assurance that if you ever need  
information or assistance from GE, well be there. All you have to do is call—toll-free!  
GE Answer Center®  
800.626.2000  
Whatever your question about any GE major appliance, GE Answer Center®  
information service is available to help. Your call—and your questionwill be  
answered promptly and courteously. And you can call any time. GE Answer  
Center® service is open 24 hours a day, 7 days a week.  
In-Home Repair Service  
800-GE-CARES (800-432-2737)  
A GE consumer service professional will provide expert repair service,  
scheduled at a time that’s convenient for you. Many GE Consumer Service  
company-operated locations offer you service today or tomorrow, or at your  
convenience (7:00 a.m. to 7:00 p.m. weekdays, 9:00 a.m. to 2:00 p.m. Saturdays).  
Our factory-trained technicians know your appliance inside and out—so most  
repairs can be handled in just one visit.  
For Customers With Special Needs…  
2’  6"  
TBXTOLITE  
ON WALL  
SINGLE CONTROL  
FAUCET  
800.626.2000  
6’  10"  
8"  
5"  
6"  
5"  
7"  
1’ 0"  
Upon request, GE will provide  
Braille controls for a variety of GE  
appliances, and a brochure to  
assist in planning a barrier-free  
kitchen for persons with limited  
mobility. To obtain these items,  
free of charge, call 800.626.2000.  
Consumers with impaired hearing or speech who have  
access to a TDD or a conventional teletypewriter may  
call 800-TDD-GEAC (800-833-4322) to request  
information or service.  
1/8  
3’   "  
FLUORESCENT  
FIXTURE  
THIS LIGHT CAN  
BE INSTALLED  
IN BOTTOM OF  
WALL CABINETS  
2’  10"  
SECTION A-A  
R SHALLOW DEPTH SINKS (6") WITH REAR DRAIN.  
    SINK SHOULD ALSO BE UNDERCOATED  
SCALE 1’ 1"  
=
Service Contracts  
800-626-2224  
You can have the secure feeling that GE Consumer Service will still be there  
after your warranty expires. Purchase a GE contract while your warranty is still  
in effect and you’ll receive a substantial discount. With a multiple-year contract,  
you’re assured of future service at today’s prices.  
Parts and Accessories  
800-626-2002  
Individuals qualified to service their own appliances  
can have parts or accessories sent directly to their home.  
The GE parts system provides access to over 47,000  
parts…and all GE Genuine Renewal Parts are fully  
warranted. VISA, MasterCard and Discover cards  
are accepted.  
User maintenance instructions contained in this guide  
cover procedures intended to be performed by any user.  
Other servicing generally should be referred to qualified  
service personnel. Caution must be exercised, since  
improper servicing may cause unsafe operation.  
Staple sales slip or cancelled  
check here. Proof of original  
purchase date is needed to obtain  
service under warranty.  
YOUR MONOGRAM ELECTRIC OVEN  
WARRANTY  
FULL ONE-YEAR WARRANTY  
WHAT IS COVERED  
***********************  
This warranty is extended to the original  
purchaser and any succeeding owner  
for products purchased for ordinary  
home use in the 48 mainland states,  
Hawaii and Washington, D.C. In  
For one year from date of original  
purchase, we will provide, free of  
charge, parts and service labor in  
your home to repair or replace any  
part of the oven that fails because  
of a manufacturing defect.  
Alaska the warranty is the same  
except that it is LIMITED because you  
must pay to ship the product to the  
service shop or for the service  
technician’s travel costs to your home.  
All warranty service will be provided  
by our Factory Service Centers or by  
our authorized Customer Care®  
servicers during normal working hours.  
Should your appliance need  
service, during warranty period or  
beyond, call 800-GE-CARES  
(800-432-2737).  
Service trips to your home to teach  
Replacement of house fuses or  
WHAT IS NOT  
COVERED  
you how to use the product.  
resetting of circuit breakers.  
Read your Use and Care  
material. If you then have any  
questions about operating the  
product, please contact your  
dealer or our Consumer Affairs  
office at the address below, or  
call, toll free:  
Failure of the product if it is used  
for other than its intended purpose  
or used commercially.  
Damage to product caused by  
accident, fire, floods or acts of  
God.  
WARRANTOR IS NOT  
RESPONSIBLE FOR  
CONSEQUENTIAL DAMAGES.  
GE Answer Center®  
800.626.2000  
consumer information service  
Improper installation.  
If you have an installation problem,  
contact your dealer or installer.  
You are responsible for providing  
adequate electrical, gas,  
exhausting and other connecting  
facilities as described in the  
Installation Instructions provided  
with the product.  
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 vary from state to state.  
To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.  
Warrantor: General Electric Company  
If further help is needed concerning this warranty, write:  
Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225  
Pub. No. 49-8737  
Part No. 164D3333P001  
5-96 CG  
TM  
Printed in LaFayette, GA  
Monogram.  
General Electric Company  
Louisville, KY 40225  

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