Owner's Manual
Covering
ACF4205A and DCF4205
TM
ACF4215A, ACF422GA and ACF4225A
Contents
Important Safety Information .............. 3
Cooking on the Smoothtop ................. 6
Cookware Suggestions ...................... 7
Oven Cooking Methods...................... 8
Before Using the Oven ....................... 9
Features ........................................... 10
Displays and Signals ........................ 11
Using the Oven Control .................... 12
Cooking
Baking .......................................... 17
Broiling.......................................... 20
Roasting ....................................... 21
Braising ........................................ 22
TM
Care and Cleaning............................ 23
Troubleshooting ................................ 27
Amana Warranty .............................. 32
Electric Smoothtop Range
Keep instructions for future reference.
Be sure manual stays with range.
Part No.36-32066501-0
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IMPORTANT SAFETY INFORMATION
WARNING
WARNING
!
!
To reduce risk of the appliance tipping, it must be secured by a
properly installed anti-tip bracket(s). To verify bracket has been
installed properly, remove the storage drawer or panel and look under
the range with a flashlight. Bracket(s) must be engaged in the rear
corner of the range.
To avoid personal injury, do not
sit, stand or lean on oven door
or oven drawer.
• ALL RANGES CAN TIP
WARNING
!
To avoid risk of electrical shock,
personal injury, or death, verify
your range has been properly
grounded and always
• INJURY TO PERSONS
COULD RESULT
disconnect it from main power
supply before servicing.
• INSTALL ANTI-TIP
BRACKET(S) PACKED
WITH RANGE
California Safe Drinking Water and
Toxic Enforcement Act
(Proposition 65)
• REFER TO
INSTALLATION
INSTRUCTIONS
The Governor of California is required
to publish a list of substances known
to the state of California to cause
cancer or reproductive harm and
requires businesses to warn
CAUTION
!
customers of potential exposures to
such substances.
DO NOT TOUCH SURFACE ELEMENTS OR AREAS NEAR
ELEMENTS—Surface elements may be hot though they are dark in
color. Areas near surface elements may become hot enough to cause
burns. During and after use, do not touch, or let clothing or other
flammable materials contact surface elements or areas near surface
elements until they have had enough time to cool. These areas include
the rangetop and backguard.
Some appliances contain or produce
a chemical or chemicals which can
cause death or serious illness and
which are known to the State of
California to cause cancer, birth
defects, or other reproductive harm.
To reduce the risk from substances
during the self-clean cycle make sure
this appliance is installed, operated,
and maintained according to the
manufacturer’s instructions.
CAUTION
!
DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF
OVEN—Oven heating elements may be hot though they are dark in color.
Interior surfaces of an oven may become hot enough to cause burns.
During and after use, do not touch, or let clothing or other flammable
materials touch heating elements or interior surfaces of oven until they
have had enough time to cool. Other range surfaces that may become
hot enough to cause burns are the oven door, oven cavity, and oven vent.
CAUTION
!
To avoid fire or smoke damage,
• remove any flammable
materials from storage drawer.
Items like plastic containers and
paper manuals can melt or burn.
• clean excess spills before
starting a self clean cycle.
SAVE THESE INSTRUCTIONS
3
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IMPORTANT SAFETY INFORMATION
(cont'd)
ALL APPLIANCES
1. Proper Installation—Be sure
your appliance is properly
installed and grounded by a
qualified technician.
2. Never Use Your Appliance for
SURFACE
COOKING UNITS
1. Use Proper Pan Size—This appliance is equipped
with one or more surface units of different sizes.
Select utensils having flat bottoms large enough to
cover the surface unit heating element. The use of
undersized utensils will expose a portion of the
heating element to direct contact and may result in
ignition of clothing. Use of oversized utensils
concentrates heat on cooking surface and can
cause damage to range. Proper relationship of
utensil to burner improves efficiency.
2. Never Leave Surface Units Unattended—Boilover
causes smoking and greasy spillovers that may
ignite.
3. Glazed Cooking Utensils—Only certain types of
glass, ceramic, earthware, or other glazed utensils
are suitable for rangetop service without breaking
due to sudden change in temperature.
4. Utensil Handles Should Be Turned Inward and Not
Extended Over Adjacent Surface Units—To reduce
the risk of burns, ignition of flammable materials,
and spillage due to unintentional contact with the
utensil, the handle of a utensil should be positioned
so that it is turned inward, and does not extend over
adjacent surface units.
Warming or Heating the
Room.
3. Do Not Leave Children
Alone—Children should not
be 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.
4. Wear Proper Apparel—Loose fitting or hanging
garments should never be worn while using
appliance.
5. User Servicing—Do not repair or replace any part
of the appliance unless specifically recommended
in the manual. All other servicing should be
referred to a qualified technician.
6. Storage in or on Appliance—Flammable materials
(including paper and plastic) should not be stored in
an oven, its storage drawer or near surface units.
7. Do Not Use Water On Grease Fires—Smother fire
or flame, or use dry chemical or foam-type
extinguisher.
8. Use Only Dry Potholders—Moist or damp
potholders on hot surfaces may result in burns
from steam. Do not let potholder touch elements.
Do not use a towel or other bulky cloth.
GLASS/CERAMIC
COOKING SURFACES
1. Do Not Cook on Broken Cooktop—If cooktop
should break, cleaning solutions and spillovers may
penetrate the broken cooktop and create a risk of
electrical shock. Contact a qualified technician
immediately.
2. Clean Cooktop With Caution—If a wet sponge or
cloth is used to wipe spills on a hot cooking area,
be careful to avoid a steam burn. Some cleaners
can produce noxious fumes if applied to a hot
surface.
CAUTION
!
Do not store items of interest to children in
cabinets above a range or on the backguard of a
range—children climbing on the range to reach
items could be seriously injured.
SAVE THESE INSTRUCTIONS
4
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IMPORTANT SAFETY INFORMATION
(cont'd)
OVENS
In Case of Fire
Fires can occur as a result of over cooking
or excessive grease. Though a fire is
1. Use Care When Opening
Door—Let hot air or steam
escape before removing or
replacing food.
unlikely, if one occurs, proceed as follows:
2. Do Not Heat Unopened Food
Containers—Build-up of
Surface Element Fire
1. Smother the fire with a nonflammable lid or baking
soda, or use a Class ABC or BC extinguisher. Not
water. Not salt. Not flour.
pressure may cause container to burst and result in
injury.
3. Keep Oven Vent Ducts Unobstructed.
4. Placement of Oven Racks—Always place oven
racks in desired location while oven is cool. If rack
is removed while oven is hot, do not let potholder
contact hot heating element in oven.
5. Protective Liners—Do not use aluminum foil to line
oven racks or oven bottoms. Improper installation
of these liners may result in a risk of electrical
shock, or fire.
2. As soon as it is safe to do so, turn the surface
controls to OFF. Turn off power at main circuit
breaker or fuse box.
Oven Fires
1. If you see smoke from your oven, do not open
oven.
2. Turn oven off.
3. As an added precaution, turn off power at main
circuit breaker or fuse box.
4. Turn on vent to remove smoke.
5. Allow food or grease to burn itself out in oven.
6. If smoke and fire persist, call fire department.
7. If there is any damage to components, call an
authorized servicer before using range.
SELF-CLEANING OVENS
1. Do Not Clean Door Gasket—The door gasket is
essential for a good seal. Care should be taken not
to rub, damage, or move the gasket.
2. 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 liner.
3. Clean Only Parts Listed in Manual
4. Before Self-Cleaning the Oven—Remove broiler
pan, oven racks, and other utensils.
5. Remove All Items From Rangetop and Backguard.
Precautions
• Do not cook food directly on
rangetop surface, always use
cookware.
!
• Do not mix household cleaning products. Chemical
mixtures may interact with objectionable or even
hazardous results.
• Do not put plastic items on warm cooking areas. They
may melt and stick.
VENTILATION HOODS
1. Clean Ventilating Hoods Frequently—Grease should
not be allowed to accumulate on hood or filter.
2. When flaming foods under the hood, turn the fan on.
• Do not lift or move range by grasping oven door
handle. This can result in window glass breaking or
shattering.
• Do not slide rough metal objects across rangetop
surface. Scratching or metal marking can result.
• Do not leave fat heating unless you remain nearby.
Fat can ignite if overheated by spilling onto hot
surfaces.
• Do not allow pots to boil dry as this can cause
damage to cooking surface and pan.
• Do not use rangetop surface as a cutting board.
• Do not use range for storage or as a display counter.
SAVE THESE INSTRUCTIONS
5
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Cooking on the Smoothtop
Cooking Safely with
Surface Elements
Setting Surface Element Controls
Push in and turn the surface element control knobs
in either direction to turn on the surface elements.
Surface elements are located under the ceramic
cooking surface and radiate heat through the
cooktop. It is normal for the element to cycle on and
off during heating. The controls have infinite
settings between LO and HI for fine temperature
control.
WARNING
!
To avoid risk of serious personal
injury, property damage, or fire,
do not leave surface elements
unattended while in operation.
Grease and spillovers can ignite
causing a fire.
1. Push in and turn surface element control to
desired setting.
2. When finished cooking, turn control to OFF
position.
WARNING
!
To avoid risk of electrical shock
or serious personal injury,
• never cook on a broken
smoothtop cooking surface.
Spillovers can penetrate
broken surface and cause
electric shock.
SURFACE ELEMENT
CONTROL SETTINGS
WHEN TO USE SETTING
Use to prepare food at less than boiling
temperatures or to simmer.
Use to maintain boiling of larger amounts of food,
low temperature frying.
SIM
5
• never clean broken cooktop.
Cleaners can penetrate broken
surface and cause electric
shock.
Use to bring food to boiling temperatures. When
food is boiling temperature setting should be
reduced to LO through 5.
HI
If smoothtop cooking surface
breaks, discontinue use and
notify an authorized servicer
immediately.
Indicator Lights
Surface element operation is indicated by an indicator light that glows when the
element is turned on. The location and number of indicator lights vary with each
model. After a surface control is turned off, the surface indicator light will
continue to glow until surface elements have cooled to approximately 145°F.
The length of time the light remains on will vary. If there is more than one
surface element light, do not expect the lights to shut off at the same time.
WARNING
!
To avoid serious personal injury,
do not use a damp or wet cloth to
clean up spills on a hot or warm
cooktop. Moist or damp cloths on
hot surfaces may result in burns
from steam.
After you cook...
...remember to establish a cleaning routine for your smoothtop. Cooktops can be
sensitive to certain cooking spillovers. Unlike conventional ranges, smoothtops
should not be cleaned with a wet dishcloth when wiping down other counters.
Daily care is quick, easy and can prevent damage. To purchase Amana
recommended cleaning products, contact our Consumer Affairs department
at 1-800-843-0304.
6
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Cookware Suggestions
What Should You Consider in Cookware?
Flat Pan Test
For best cooking results, use a pan
with a flat bottom. To determine if
pan has a flat bottom.
Select
Avoid
Flat bottomed cookware.
Cookware with rounded or warped bottoms.
1. Rotate a ruler along bottom of
pan. If pan is not flat, gaps
between bottom of pan and
edge of ruler can be seen.
2. A small groove or mark on a
pan does not affect cooking
times. However, if a pan has a
gap, formed rings, or an uneven
bottom, it does not cook
Glass, glass-ceramic, enamel porcelain or
cast iron cookware, canners or pressure
cookers.
Pans with aluminum disk bottoms.
Heavy gauge metal cookware.
Light gauge metal cookware.
Handles that are secure, that are not
heavy enough to tilt pan.
Cookware with loose or broken handles.
Cookware that is smaller than or greater than
heating element size by 1 inch.
Proper pan size.
efficiently and in some cases
may not boil liquid.
Flat bottomed wok
Wok with a ringstand on bottom
COOKWARE
MATERIAL
USES
Aluminum
Heats and cools quickly. Use for frying, braising,
and roasting.
Can I can?
Canning is not recommended with any
of the Amana smoothtop ranges or
cooktops due to the intense heat and
large cookware required to can.
Stainless Steel
Heats and cools at moderate rate. Use for soups,
sauces, vegetables, general cooking.
Copper Clad /
Tin Lined
Heats and cools quickly. Use for gourmet cooking,
wine sauces, egg dishes.
The heat generated by the canning
cookware overheats both the elements
and the smoothtop of the range. This
can cause the smoothtop to crack, cause
failure of the heating elements, and can
cause damage to the backguard.
Damage incurred by canning, or
attempting to can, using the smoothtop
cooktop is not covered under warranty.
7
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Oven Cooking Methods
Oven Cooking Methods
Bake
Broil
Bake
Bake (lower) and broil (upper) elements operate during bake.
Bake element is not visible on the oven bottom, but housed
underneath the oven bottom. Broil element may cycle on and off
during bake and is only used to heat oven quickly and brown top
of food. Bake can be used to cook foods which are normally
baked. Oven should be preheated.
Broil
Broil
Upper element operates during broil. Broil can be used to cook foods
which are normally broiled. Preheating is not required when using broil.
All foods should be turned at least once except fish, which does not need
to be turned.
WARNING
!
Never leave oven unattended
while broiling. Overcooking may
result in a fire.
Broiling Hints
•
Remove excess fat from meat before broiling. Cut edges of meat to
prevent curling.
•
•
Place food on a cold ungreased broiling pan. If pan is hot, food sticks.
All food except fish should be turned at least one time. Begin broiling
with skin side down.
Need help on how to
cook that meat?
•
•
•
Season meat after it has browned.
Broiling does not require preheating.
Begin cooking using suggested rack levels in Broiling section to test
broiler results. If food is not brown enough, cook on a higher rack
position. If food is too brown, cook on a lower rack position.
Oven door must be fully closed.
For your reference we have
provided meat preparation, handling
safety and cooking suggestions in this
manual. These recommendations are
furnished by the USDA as well as
several meat producer associations. See
the individual sections for the
•
information.
8
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Before Using the Oven
Aluminum Foil
Oven Racks and Rack Positions
Your range has 6 oven rack positions to accommodate many types of
cooking and cookware.
WARNING
!
1
Position oven rack before turning
oven on.
1. Pull rack forward to stop
position.
2. Raise front edge of rack and pull
until rack is out of oven.
3. Place rack in new rack position.
• Curved edge of rack must be
toward rear of oven.
To avoid risk of personal injury,
property damage or fire, do not
line oven bottom, racks, or broiler
pan and grid with aluminum foil.
2
3
4
5
When placed on the oven bottom or
racks, aluminum foil not only creates
a hazard, but also affects cooking
performance. To minimize spills in the
oven, place a shallow pan or cookie
sheet underneath food items that drip or
spill. The pan must not touch the oven
walls, front, or back. DO NOT use
aluminum foil, even if it is trimmed to
size, as a substitute for a drip pan.
6
Rack Position Guidelines for Baking,
Roasting and Braising
Rack
Position
Food Type
Puff pastry products, strudels, casseroles, muffins,
small pork loin and Eye of Round roast.
2
Halved chickens, whole pork tenderloin, Cornish hens,
pot pies, frozen pizzas, quick breads (corn bread,
biscuits)
3
Roast tenderloin of beef, whole chicken, whole pork loin,
roasted vegetables such as acorn or spaghetti squash.
4
5
Whole turkey, capons, tip roasts and dressings
Large cuts of roast meats such as top round,
6
standing rib roast, crown roast of lamb and boston butts.
Baked and sweet potatoes, flat breads and cobblers.
Rack Position Guidelines for Broiling
Rack
Position
Food Type
Boneless pork chops, boneless skinless chicken breast,
fish fillets, tuna steaks.
1
1/2 to 3/4" thick beef or tuna steaks, or pork chops.
London Broil.
2
3
1 to 1 1/2" thick steaks, 1 to 2" thick pork chops.
Lobster tails.
9
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Features
12-hour automatic cancel
This safety feature prevents oven from continuing to operate if it has been
left on for over 12 hours. If a cooking function continues longer than 12 hours
without any options on oven control being touched, this feature turns oven
off. Any time an option is touched, 12-hour automatic cancel is reset.
¸
Oven temperature control adjustment
Your range is calibrated at the factory for proper temperature. Due to
individual variances and preferences, it may be necessary to adjust oven
once it has been installed.
When first using the oven, follow recipe times and temperatures. Before
adjusting oven baking temperature, test a recipe, such as ready-to-bake
biscuits, by setting oven temperature higher or lower than the suggested
temperature. The baking results should help you to decide how much of a
temperature adjustment is required.
An accurate digital thermometer is necessary to calibrate the oven. Store
purchased oven thermometers do not accurately measure oven temperature.
Oven temperature can be increased or decreased by 35 °F. To avoid over
adjusting the oven, only adjust the temperature by 5 °F each time.
NOTE: Remove aluminum foil from racks and oven bottom as this will alter
oven performance. Check for blocked heat vents. If it still appears
oven is not performing as expected, a calibration may be done.
1. Turn oven temperature knob to OFF.
2. Press and hold both arrow pads for approximately 5 seconds.
3. A double digit will display ranging from -35 °F to 35 °F.
4. Immediately, press either:
•
•
to increase oven temperature by 5 °F
to decrease oven temperature by 5 °F
• When temperature is adjusted to a cooler setting, a minus sign (-) will
display with the offset temperature.
5. When desired temperature change is displayed, release control and
change will be automatically saved after a few seconds. Control will
return to time of day display.
• Offset temperature change will be retained through a power failure.
F-
code Possible Meaning
Service codes and tones
Electronic oven control is equipped with a self-diagnostic system.
Self-diagnostic system alerts you if there is an error or problem with the unit.
If electronic range control sounds a series of short, rapid beeps for over
16 seconds and the display shows an F-code, record F-code shown.
Some F-codes can be cleared by disconnecting power to the range for
approximately 3 minutes. If the code continues to reoccur disconnect
electrical supply to range and contact an authorized servicer.
F1
F2
F3
F9
Control failure
Oven over temperature
Sensor open or shorted
Door latch circuit failure
DOOR Door has not latched.
10
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Display and Signals
Clock also
displays time
of day.
350
LIGHTS
DESCRIPTION
Timer Signal
When time elapses, timer beeps
a single, three second tone.
Clock pad light remains on while time of day is set.
CLOCK
Timer On/Off pad light remains on while the timer
counts down.
TIMER ON/OFF
Cook/Clean Time light is turned on when entering
cook or clean time. Light remains on during the cook
or clean cycle.
COOK/CLEAN
TIME
Preheat Signal
After setting oven to bake and selecting
a temperature, oven preheats. When
oven reaches set temperature, oven
signals a one second beep and the
preheat light shuts off.
START
Start Cook/Clean light turns on when entering the
time a cooking or cleaning cycle is to start.
COOK/CLEAN
Preheat light turns on and remains on while oven
is heating to selected temperature. Light shuts off
when oven reaches and maintains temperature.
PREHEAT
LOCKED
End-of-Cycle Signal
When a timed cooking cycle is
complete, the oven will beep four tones
approximately one second apart,
followed by a continuous series of one
second beeps every ten seconds until
the oven knob is turned to OFF.
Locked light turns on and remains on when oven
door is locked. Locked light flashes when door is
automatically locking or unlocking.
Oven On light turns on and remains on while
oven is in use. Oven light does not monitor oven
cavity temperature.
OVEN ON
Turns on when OVEN LIGHT pad is pressed.
OVEN LIGHT
DISPLAY
DESCRIPTION
Displays when oven is broiling or set to broil.
BRL
Displays when oven is self cleaning or
is set to self clean.
CLN
END
Displays when oven has reached the end of a
baking cycle.
11
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Using the Oven Control
Setting Electronic Clock
The 12 hour clock does not display AM, PM or military time. When power
is connected or restored, display flashes until
RECALL OVEN TEMP/CLOCK pad is pressed or
temperature knob is turned.
Flashing Display
When power is connected
or interrupted, oven display flashes.
Press CLOCK to reset display.
Clock may need to be reset.
1. Press RECALL OVEN TEMP/CLOCK pad.
+
2. Press or
pads until correct time-of-day
displays.
Making the Numbers
3. Time is locked in after 5 seconds of no adjustment.
Increase at a Faster Rate
Time increases in larger increments
+
the longer the or
pad is held.
Setting Minute Timer
The timer is a timer only. Electronic timer does not control bake, broil or
self-clean function. Timer can be set up to 11 hours and 59 minutes.
1. Press TIMER ON/OFF pad.
Timer Signal
When time elapses, beep will sound.
Press TIMER ON/OFF pad to stop timer
and return to clock display.
+
2. Press or pad until desired amount of time displays.
• Time increases in 1 minute and 10 minute
increments.
• Timer begins counting down automatically
after time is entered.
• To view clock while timer counts down,
press RECALL OVEN TEMP/CLOCK pad.
Timer will return after 3 seconds of no
input.
3. Press and hold TIMER ON/OFF pad to cancel timer signal.
• After time elapses, timer beeps a single, three second tone.
Resetting and Canceling Timer
To reset the time when remaining time is displayed, press
+
TIMER ON/OFF pad, then or
pad until new time displays.
To cancel timer when remaining time is displayed or when signal is
beeping, press and hold TIMER ON/OFF pad.
12
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Using the Oven Control
(cont’d)
WARNING
!
Baking
To avoid risk of personal injury,
property damage or fire, do not
line oven bottom, racks, or
broiler pan and grid with
aluminum foil.
While oven is still cool, remove any stored items from the oven cavity.
1. Place racks in desired position and close oven door.
2. Push and turn oven temperature knob to
desired temperature.
• Oven indicator light will turn on
and stay on.
• Temperature is displayed in the clock
area in 5 degree increments.
• Temperature range is 170 °F to 550 °F
• Display will return to time of day after
approximately 15 seconds.
WARNING
!
To avoid risk of personal injury,
property damage or fire, never
leave oven unattended while
broiling.
• To recall oven temperature, press
RECALL OVEN TEMP/CLOCK pad.
3. PREHEAT light will turn on during the preheat cycle.
PREHEAT light shuts off when oven has reached desired
temperature and oven beeps.
4. Open door carefully and place food in oven.
5. After cooking time elapses, remove food and turn oven temperature
knob to OFF.
Preheating
In most cases, you should preheat the
oven before baking. After the range
control is set, the oven temperature will
begin to rise until the desired cooking
temperature is reached (approximately
8 to 10 minutes). When cooking
temperature is reached oven signal beeps.
Broiling
Broiling sears in natural juices and provides charbroiled flavor.
How High or Low Can I
To broil, center food on broiling grid and pan and place on proper rack in
oven. Do not place aluminum foil over boiling pan, oven rack or oven
bottom. Oven door must be fully closed. Broiling does not require
preheating so you can place food in oven while it is still cool.
Set the Temperature?
Oven bake temperature can be set from
170 °F to 550 °F . Some minor smoking
is normal when using oven for first time.
1. Adjust oven racks to desired position.
2. Turn oven temperature knob to BROIL.
• Oven indicator light will turn on and
remain on.
Preheat Signal
• BRL will display.
• Display will return to time of day
approximately 15 seconds after
After setting oven to bake and selecting
a temperature, oven preheats. When
oven reaches set temperature, signal
sounds. The preheat light will shut off
and remain off after oven has reached
the selected temperature.
broiling begins.
2. Close oven door.
• If oven door is ajar for more than
3 minutes, broil cycle will stop.
• If broil cycle stops because the door
was open too long, close oven door and broil cycle will continue.
3. After broiling, remove food and turn oven temperature knob to OFF.
13
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Using the Oven Control
(cont’d)
What's the difference
between TIMED and
Timed Baking
Set oven to cook for desired amount of time. Follow recipe directions for
preheating the oven.
1. Place food in oven.
DELAYED cooking?
When using TIMED cooking, the oven
begins to heat immediately after the
oven control is set. Then, the oven cooks
for the specified length of time. When
using DELAYED cooking, the oven
begins to cook later in the day. Set the
time that you want to begin cooking and
the how long you want to cook. The
oven begins to heat when at the selected
time and cooks for the specified length
of time.
2. Press COOK/CLEAN TIME pad.
3. Press
or
pad until desired length of time is
displayed.
• Cook time can be set up to 11 hours and 59 minutes.
4. Push and turn the temperature control knob.
• Temperature displays in 5° increments starting at 170 °F
• Clock will return to time of day after approximately 15 seconds.
• To recall oven temperature, press RECALL OVEN TEMP/CLOCK pad.
5. Oven will automatically begin to heat.
• To adjust cook time, press COOK/CLEAN TIME pad twice while the
remaining cook time is displayed. Cook time can then be adjusted.
• When cooking time has elapsed an end of cycle signal sounds
and END will be displayed. Oven no longer maintains cooking
temperature after timed bake is complete.
How Far Ahead Can I Set
the Time?
Cook time and start time can be set up
to 11 hours and 59 minutes ahead. To
view cook time, press and hold COOK
TIME pad. When cooking time has
elapsed, an end of cycle signal sounds,
oven automatically turns off and display
returns to time of day. Oven signal
sounds 4 times, then once every 10
seconds until knob is turned to OFF.
Broil can not be set to Timed or
Delayed.
• Oven signal sounds 4 times, then once every 10 seconds until
oven control knob is turned to OFF.
6. Turn knob to OFF to cancel baking.
Delayed Baking
Set oven to begin baking at a later time.
1. Place food in oven.
2. Press START COOK/CLEAN button.
• Default time displayed is current time of day.
3. Press or pad until desired time displays.
• Start time can be set up to 11 hours and
59 minutes ahead of current time of day.
4. Press COOK/CLEAN TIME pad.
CAUTION
!
5. Press or
displays.
pad until desired cooking time
To reduce risk of food poisoning
due to bacterial growth and
• 1 minute minimum cooking time.
production of toxins, never hold
meat, milk, fish, or eggs for more
than 2 hours before cooking.
• END will be displayed when cooking time has elapsed.
6. Push and turn oven temperature control knob to desired
temperature.
• Temperature displays in 5° increments starting at 170 °F
• Display will return to time of day after 5 seconds of no input.
• START TIME and COOK TIME lights will remain on, but
OVEN ON light will not turn on until cooking begins.
7. Oven will automatically begin to heat at selected start time.
• OVEN ON light will turn on when oven begins to heat.
• To adjust cook time, press COOK/CLEAN TIME pad twice while the
remaining cook time is displayed. Cook time can then be adjusted.
• When cooking time has elapsed an end of cycle signal sounds
and END will be displayed. Oven signal sounds 4 times, then
once every 10 seconds until oven control knob is turned to OFF.
Knob must be turned to OFF for oven to stop shut off.
8. Turn knob to OFF to cancel baking.
How much time is left?
For a delayed bake cycle, the cook time
can be viewed by pressing the COOK
pad. For a timed bake cycle, the stop
time can be viewed by pressing the
STOP pad.
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Using the Oven Control
(cont’d)
CAUTION
Self-cleaning
!
Self-clean feature uses high oven temperature to clean oven interior.
For the oven to operate through a complete self-clean cycle, the
self-clean must be set when the oven is cool.
1. Prepare oven for self-cleaning (see below right). Oven bottom
recess must be checked for grease build up before beginning a self-
clean cycle. See Care and Cleaning.
To avoid fire or smoke damage,
• remove any flammable
materials from storage drawer.
Items like plastic containers and
paper manuals can melt or burn.
• clean excess spills before
starting a self-clean cycle.
2. Close door.
3. Push and turn oven temperature knob to
CLEAN position.
• The default self-clean cycle length of
3 hours will display.
4. Set cycle length for self-clean.
WARNING
!
To avoid risk of personal injury,
do not touch oven vents, or area
around vents, during self-cleaning.
These areas can become hot
enough to cause burns.
• Use arrow keys to adjust time as
necessary before oven indicator light
turns on.
• Clean cycle can be set from two to four
hours in five minute increments.
• Default setting for the cycle is three hours.
5. Self-clean begins.
• OVEN ON indicator light will be on and will remain on until the end
of the cycle.
• At the end of the self-clean cycle, the OVEN ON indicator light will
shut off.
• At the end of the self-clean cycle, the oven will stop heating,
however, oven will remain hot.
• The LOCKED indicator light will remain on until oven reaches a
cooler temperature. LOCKED light will flash while door is
unlocking, and then shut off when door has unlocked. Oven cavity
will be hot to the touch. DO NOT attempt to open door prior to
LOCKED indicator light shutting off. When oven is cool, turn oven
knob to OFF.
WARNING
!
To avoid risk of personal injury,
property damage, or fire, clean
excess grease and soil from
oven before beginning a self-
clean cycle.
Do I need to prepare?
To get the best results from the
self-clean cycle, follow these steps:
•
•
Clean excess spills from oven
interior and bottom thoroughly.
Remove birds or animals
susceptible to smoke or other
fumes from the room or
Interrupting the self-clean cycle
To stop a self-clean cycle that has already started follow these steps.
If the interruption occurs mid cycle, the oven will remain locked, even
though the cycle has stopped, until the oven cavity has cooled to a
lower temperature.
adjoining room.
•
•
Open window if possible.
Make sure oven light cover is
properly in place. Do not use
cleaning cycle if it is not.
Remove oven racks and all cooking
utensils from oven.
Remove items from range top,
backguard and storage drawer.
These areas can become hot during
self-cleaning cycle.
1. Turn oven temperature knob to OFF position.
2. When oven has cooled to a lower temperature, LOCKED light
turns off. Door can be unlocked. DO NOT force door.
This can cause damage to the latch.
•
•
•
The range vents from the center
bottom of the backguard. Make
sure this area is unobstructed by
removing all items from backguard
and range top.
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Using the Oven Control
(cont’d)
Delayed Self-clean Cycle
WARNING
!
Self-clean feature uses high oven temperature to clean oven interior.
Set oven to begin and end cleaning at later time. Range control begins
the self-clean at your specified start time.
To avoid risk of personal injury,
do not touch oven vents, or area
around vents, during self-cleaning.
These areas can become hot
enough to cause burns.
1. Prepare oven for self-cleaning (see below left). Oven bottom
recess must be checked for grease build up before beginning a
self-clean cycle. See Care and Cleaning.
2. Close door.
3. Press START COOK/CLEAN pad.
4. Set starting time for the cleaning cycle.
CAUTION
!
• Default time is current time of day.
• Start time can be set from current time to
current time plus 11 hours and 59 minutes.
To avoid fire or smoke damage,
• remove any flammable
materials from storage drawer.
Items like plastic containers and
paper manuals can melt or burn.
• clean excess spills before
starting a self-clean cycle.
5. Turn oven temperature knob to CLEAN.
• Default self-clean cycle length of 3 hours will display.
6. Set cycle length for self-clean.
• Use arrow keys to adjust time as necessary.
• Clean cycle can be set from two to four hours in five minute
increments.
• Default setting for the cycle is three hours.
7. Self-clean cycle is set.
WARNING
!
• Oven cannot be used until completion of the self-clean cycle.
• Self-clean cycle will begin at selected start time.
• To view start time, press the START COOK/CLEAN pad.
• OVEN ON indicator light will turn on when the self-clean cycle
begins and will remain on until the end of the cycle.
• To view the clean cycle time, press the COOK/CLEAN TIME pad.
• At the end of the self-clean cycle, OVEN ON indicator light shuts
off and the oven does not maintain the high temperatures. Oven
will still be hot, however.
• The LOCKED indicator light will remain on until oven reaches a
cooler temperature. LOCKED light will flash while door is
unlocking, and then shut off when door has unlocked. Oven
cavity will be hot to the touch. DO NOT attempt to open door
prior to LOCKED indicator light shutting off. Once oven is cool,
turn oven knob to OFF position.
To avoid risk of personal injury,
property damage, or fire, clean
excess grease and soil from
oven before beginning a self-
clean cycle.
Do I need to prepare?
To get the best results from the
self-clean cycle, follow these steps:
•
•
Clean excess spills from oven
interior and bottom thoroughly.
Remove birds or animals
susceptible to smoke or other
fumes from the room or
adjoining room.
Open window if possible.
Make sure oven light cover is
properly in place. Do not use
cleaning cycle if it is not.
Interrupting the self-clean cycle
To stop a self-clean cycle that has already started follow these steps.
If the interruption occurs mid cycle, the oven will remain locked, even
though the cycle has stopped, until the oven cavity has cooled to a safe
temperature.
•
•
•
•
Remove oven racks and all cooking
utensils from oven.
1. Turn oven temperature knob to OFF position.
2. When oven has cooled to a lower temperature, LOCKED light
shuts off. Door can be unlocked. DO NOT force door. This can
cause damage to the latch.
Remove items from range top
backguard and storage drawer.
These areas can become hot
during self-cleaning cycle.
The range vents from the center
bottom of the backguard. Make
sure this area is unobstructed by
removing all items from backguard
and range top.
•
16
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Cooking
Baking Guidelines
When baking with a new oven, keep in mind temperatures vary from oven to oven. Store-bought thermometers are
generally not accurate and should not be used to calibrate oven temperatures.
BAKING TIME GUIDELINES
Hints for Cookies,
Cake Pan
Type
Pan size
Cups of
batter
Oven
Temp.
•
Shiny, flat cookie sheets should
be used. Avoid cookie pans with
high sides - this will cause
Minutes
25 to 30
25 to 30
25 to 30
Oval
7 ¾" x 5 ¾"
13" x 9 ¾"
6"
2 ½
8
350°F
350°F
350°F
uneven browning on the top.
Cookie sheet should not touch
the sides of the oven or door.
•
Round,
2" layer
2
8 “
14"
8"
3
10
5
350°F
350°F
325°F
30 to 35
50 to 55
60 to 65
Cakes,
•
Follow recipe’s directions for
pan size. Shiny pans work best
for cakes.
Round,
3" layer
•
Cake baked in too large a pan
will be thin and dry. Too small a
pan will be undercooked or
unevenly cooked and may spill.
12"
18"
11
9
325°F
325°F
75 to 80
60 to 65
Half Round,
2" layer
Half Round,
3" layer
18"
12
325°F
60 to 65
Pies
•
Pies should be baked in dark or
dull pans to increase browning.
Frozen pies should be heated
on an aluminum cookie sheet.
Square
6"
2
6
350°F
350°F
350°F
25 to 30
35 to 40
45 to 50
•
10"
16"
15 1/2
Bake Pan Placement
• Keep pans and baking sheets 2 inches from oven
walls.
• Stagger pans placed on different racks so one is
not directly over the other.
BAKEWARE GUIDELINES
Dark or dull pans
Absorb more heat
and result in darker
browning.
Recommended for
pies and breads.
Recommended for
cookies.
Shiny pans (no
sides)
Preheating
In most cases, you should preheat the oven before baking. After the range control is
set, the oven temperature will begin to rise until the desired cooking temperature is
reached (approximately 8 to 10 minutes). When cooking temperature is reached
oven signal beeps. For delicate baking (such as puff pastries or souffles),
preheat approximately 15–20 minutes before placing food inside oven or wait
10 minutes after oven signal beeps before placing food in oven. The extra time
creates a more stable oven temperature.
Recommended for
cakes
Shiny pans
(sides)
Lower
Glass pans
recommended
oven temperature
by 25°F.
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Cooking
(cont’d)
Common Baking Problems
If you begin to notice consistent problems refer to the chart below for possible solutions. If results are still poor,
contact Amana Consumer Affairs at (800) 843-0304.
Test your cakes for doneness
while they are still in the oven. Because
of variances across individual ovens, it
is best to test for the proper consistency
rather than solely relying on time and
visual appearance as an indicator.
Problem
Cause
Lopsided cakes
(bake unevenly)
Pans touching each other or oven walls.
Batter spread unevenly in pan.
Uneven heat distribution in oven.
Oven is not level.
Cakes, cookies, biscuits
Oven not preheated.
too brown on bottom or top Pans touching each other or oven walls.
Using glass, darkened, warped or dull
finish metal pans.
Rack position too high or low.
Incorrect use of aluminum foil.
It may not be the oven
Oven temperature too high.
Cake problems may be in the mixing of
the batter. Overbeating can cause cake
structure to break down and excessive
shrinkage of the cake. Underbeating
can result in lumpy cakes that may not
be cooked thoroughly. All ingredients
should be at room temperature—not
out of the refrigerator. Make sure to
follow the recipes directions for how
long the batter should be mixed.
Pies don’t brown
Incorrect rack position.
Using shiny metal pans.
Temperature set too low.
Cakes not done in center
Temperature too high.
Pan too small.
Baking time too short.
Pan not centered in oven.
Cakes fall
Too much shortening or sugar.
Too much or too little liquid.
Temperature too low.
Old or too little baking powder.
Pan too small.
Oven door opened frequently (peeking).
Insufficient baking.
Cake stuck?
Allow cake to cool in cake pan on a rack
for 10 minutes before removing. Larger
cakes (over 14 inches in diameter) may
take 15 minutes. If the cake has cooled
too long, reheat in the oven at 250°F for
a few minutes.
Excessive shrinkage
Too little leavening.
Mixing batter too long.
Pan too large.
Oven temperature too high.
Baking time too long.
Cakes high in middle
or cracked
Temperature set too high.
Overmixing.
Too much flour.
Pans touching each other or oven walls.
18
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Cooking
(cont’d)
Meat Basics
While cooking has always been a talent, it is now becoming a science, also. Amana provides this information as a
guide to aid in preparation. For specific questions regarding meat preparation, handling, or storage contact
USDA (United States Department of Agriculture) Meat & Poultry Hotline at (800) 535-4555.
Handling Hints
Cooking Tips
Storage Safety
•
When shopping, put meat in its
own separate plastic sack to
keep drips off other foods.
Defrost frozen meats in
•
Marinate meat in the
refrigerator. Throw out excess
marinade that came into contact
with meat.
•
•
•
•
Once carved, refrigerate unused
portion immediately.
Keep hot foods hot and cold
foods cold when serving meals.
Separate cooked foods into
small portions for fast cooling.
Do not store cooked ground
meats or meals containing
ground meats for longer than
3 to 4 days in the refrigerator.
Do not allow cooked or
•
refrigerator, not at room
temperature.
•
•
Use an oven-proof meat
thermometer.
Cook meat to internal
temperature recommended by
USDA.
•
•
Keep meat cool and covered
until it is time to cook.
Wash hands with warm soapy
water before and after handling
meat or raw egg.
•
•
When reheating foods, heat to
an internal temperature of at
least 165 °F.
While cooking meats, turn over
at least once.
•
•
•
Thoroughly wash any surface or
utensil raw meat or egg touched.
Do not put cooked meat on the
same plate that held raw meat.
uncooked meat juices to come
into contact with ready-to-eat
foods such as fruits or
vegetables.
Tenderizing
Using a Meat Thermometer
Braising is only one way to tenderize
less tender cuts. Before cooking, you
may pound, cube, marinate, or use
commercially prepared meat
When using a meat thermometer, remember to insert it at a slight angle, in
the thickest part of the meat, away from fat and bone. The meat should be
removed when 5 °F below the desired final temperature. While the meat sits
before carving, it will continue to cook internally, raising the last 5 °F by itself.
tenderizers. You may then use a dry
method to cook the meat.
A meat thermometer can
•
•
Take the guesswork out of cooking to a desired ‘doneness’.
Help reduce the risk of foodborne illness.
•
Marinades are acidic liquids such
as wine, citrus, or vinegar.
Marinades soften meat fibers but
only penetrate about one-fourth of
an inch into the interior of the
meat. Do not marinate meat for
longer than 24 hours.
Oven-safe Thermometer
•
Inserted before the meat is placed in the oven, this thermometer stays
with the meat while it cooks.
•
The internal temperature will rise slowly as the meat cooks.
•
•
•
Pounding with a heavy meat mallet
breaks down the connective tissue
to tenderize meat.
Cubing breaks down the structure
more than pounding. Cubing is
done at the meat counter.
Commercial tenderizers are
primarily enzymes that work on the
outer fourth inch on a meat cut.
Make sure to follow the
Instant-read Thermometer
•
•
•
Not oven safe, these thermometers are placed in the meat when it is
removed from the oven.
While times may vary, an accurate temperature is normally displayed
within one to two minutes.
When using an instant-read, remember to clean the thermometer stem
with warm, soapy water between readings.
manufacturer’s directions.
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Cooking
(cont’d)
Broiling Guidelines
Broiling is a dry heat cooking method that allows a restaurant quality
charbroiled flavor. Meat is exposed directly to the heating element at high
temperatures.
1. Place meat on rack in broiler pan, with the surface of cuts the specified
distance from the heating element (specified below).
2. Broil for half the recommended time, or until the surface is browned.
3. Turn meat and continue broiling to desired internal temperature.
4. Season, if desired.
5. Oven door MUST be fully closed.
Distance
From Heat
(inches)
Approximate
Cooking Time
(minutes)
Recommended Internal
Temperature
Thickness
(inches)
Weight
(pounds)
Meat Cut
BEEF
Chuck Shoulder Steak
2 to 3
3 to 4
12 to 14
8 to 12
¼
1
¼ to 1
1 to 1 ¼
Rib Eye Steak
Sirloin Steak
2 to 3
3 to 4
4 to 5
8 to 12
10 to 15
20 to 25
¾
½
½ to ¾
¾ to 1
1
Very Rare
130°F
140°F
145°F
160°F
170°F
180°F
1 ½
Rare
2 to 3
3 to 4
4 to 5
10 to 15
16 to 21
21 to 25
¾
1
1 ½
1 to 1 ¾
1 ½ to 3
2 ¼ to 4
Medium Rare
Medium
Well Done
Very Well Done
Porterhouse Steak
2 to 3
3 to 4
4 to 5
8 to 12
10 to 15
20 to 25
¾
1
1 ½
¾ to 1
1 ½ to 2
2 to 3
Filet Mignon (Tenderloin)
Flank Steak
2 to 4
2 to 3
3 to 4
10 to 15
12 to 14
10 to 15
¼ to ½
1 to 1 ½
1
160°F minimum
Ground Beef Patties
¾ to 1
PORK
Chops, bone in
Chops, boneless
Tenderloin
All pork must be cooked to an
internal temperature of at least
160°F to reduce the likelihood
of Trichinosis.
4
4
4
6 to
6 to
8
8
¾
¾
15 to 25
½ to 1
Kabobs
Failing to cook the meat to this
temperature could result in
personal injury or illness.
1 inch cubes
4
4
10 to 20
8 to 10
Lean Ground Pork Patties
½
LAMB
Loin Chops
Rib Chops
Sirloin Steaks
1
1
1
3 to 4
3 to 4
3 to 4
10 to 15
10 to 15
12 to 15
Top Round Steaks
Center Leg Steaks
Cubes for Kabobs
1
1
3 to 4
3 to 4
3 to 4
12 to 15
15 to 20
10 to 15
Medium
Well Done
160°F
170°F
1 ¼ pieces
Lamb Patties
3 to 4
12
½ x 4 inches
¼ each
All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer’s
Council, and the American Sheep Industry Council.
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Cooking
(cont’d)
Roasting Guidelines
Tender cuts such as rib and loin cuts are best cooked by dry heat methods,
such as roasting. To roast:
1. Heat oven to desired temperature.
2. Place roast directly from refrigerator fat side up in a shallow roasting pan.
3. Insert ovenproof meat thermometer so tip is centered in thickest part of
roast. Make sure thermometer does not rest in fat or on bone.
4. Remove roast 5 °F below desired degree of finished internal
temperature.
5. Transfer roast to carving board and tent loosely with aluminum foil for
approximately 15 minutes.
Approximate
Cooking Time
(minutes)
Oven
Temperature
Weight
(pounds)
Meat Cut
Recommended Internal Temperature
BEEF
Boneless Rump Roast
325°F
325°F
4 to 6
25 to 30
30 to 40
Very Rare
Rare
130°F
140°F
145°F
160°F
170°F
180°F
Tip Roast
3 ½ to 4
4 to 6
Eye Round Roast
Tenderloin Roast
325°F
425°F
20 to 30
Medium Rare
Medium
2 to 3
4 to 6
35 to 45
45 to 60
Well Done
Very Well Done
Rib Roast
325°F
350°F
4 to 6
6 to 8
26 to 42
23 to 35
Rib Eye Roast
4 to 6
18 to 24
PORK
Loin Roast, bone-in
Rib Roast, boneless
Tenderloin
350°F
350°F
450°F
3 to 5
2 to 4
All pork must be cooked to an internal
temperature of at least 160°F to reduce
the likelihood of Trichinosis and other
food-borne illnesses.
20 minutes
per pound
½ to 1
7 to 8
Ham bone-in, cook-before-eating
325°F
LAMB
Shoulder
325°F
375°F
35 to 40
30 to 35
3 ½ to 6
Rib Roast
1 ½ – 2 ½
2 to 3
Medium-Rare
Medium
Well Done
150°F
160°F
170°F
Rib Crown Roast, not stuffed
Loin Roast
375°F
325°F
25 to 30
45 to 55
1 ¼ to 1 ¾
Leg, Frenched Style or Half Shank
325°F
5 to 7
7 to 9
15 to 20
20 to 25
POULTRY (unstuffed)
Capon
325 to 350°F
325 to 350°F
4 to 8
20 to 30 min/lb.
50 to 60 total
Cornish Hens, whole
1 ¼ to 1 ½
Duck, whole
Goose, whole
Pheasant, whole
Quail, whole
Turkey
325 to 350°F
325 to 350°F
325 to 350°F
325 to 350°F
325°F
18-20 min/lb.
20 to 25 min/lb.
30 min/lb.
To reduce the risk of food-borne illnesses,
poultry must be cooked to an internal
temperature of 180°F.
2
—
20 minutes total
3 ½ to 5 ½ hours
8 to 16
All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer’s
Council, and the American Sheep Industry Council.
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Cooking
(cont’d)
Braising Guidelines
Less tender cuts such as those from the round, chuck, brisket and shank
require moist cooking. A longer cooking time at lower temperatures with
moisture helps soften the meat.
1. Brown meat with a small amount of oil in heavy pan.
2. Pour off excessive drippings, season, if desired.
3. Add small amount of liquid (1/2 to 2 cups) and cover tightly.
•
Simmer gently over low heat on top of the range or in a 325 °F
oven, until meat is fork tender.
Approximate
Cooking Time
(hours)
Oven
Temperature
Weight (pounds)
OR Thickness
Meat Cut
Recommended Internal Temperature
BEEF
Blade Pot Roast
325°F
3 to 5
1 ½ to 2
2 to 3
Arm Pot Roast
325°F
325°F
325°F
3 to 5
3 to 5
Chuck Roast (boneless)
Short Ribs
2 to 3
Meat should be cooked to a
temperature of at least 160°F
to reduce the likelihood of food-
borne illnesses.
2 inches
x 2 inches
x 4 inches thick
1 ½ to 2 ½
Round Steak
Flank Steak
325°F
325°F
¾ to 1 inch thick
1 to 1 ½
1 ½ to 2 inches
thick
1 ½ to 2 ½
LAMB
Shoulder Chops, Round Bone or
Blade
325°F
1 inch thick
1 to 1 ¼
Meat should be cooked to a
temperature of at least 160°F
to reduce the likelihood of food-
borne illnesses.
Riblets
325°F
325°F
325°F
3 pounds
3 pounds
1 ½ to 2
Shanks
1 to 1 ½
Stew Cubes
1 inch pieces
1 ¼ lbs.
1 ¼ to 1 ½
All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer’s
Council, and the American Sheep Industry Council.
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Care and Cleaning
Oven Frame
Hinge Lock
Removing Oven Door
1. Fully open oven door.
2. Push hinge locks down toward
door frame, to the unlocked
position.
CAUTION
!
To avoid personal injury or
property damage, handle oven
door with care.
Oven
Door
• This may require a flatblade
screwdriver.
• Do not lift door by handle.
• Remove storage drawer.
• Door is heavy and can be
damaged if dropped.
• Screwdriver can scrape or
chip range or oven finish.
• Do not scratch or chip glass
or twist door. Glass may break
suddenly.
3. Close door to first stop position.
4. Firmly grasp both sides of top of
oven door, NOT door handle.
5. Lift door up until hinge arm is
clear of the slot.
Replacing Oven Door
1. Grasping door top firmly, seat indentation of hinge arm into bottom edge
of the hinge slot.
• Door should be at the first stop position angle.
2. Fully open oven door.
3. Push hinge locks up against the front frame of the oven cavity to locked
position.
4. Close oven door.
Door Gasket
Cleaning Oven Door
Not all areas of the oven are cleaned
by the self-clean cycle. The oven
door, the gasket and area
surrounding the gasket will not be
cleaned effectively by the self-clean
cycle. DO NOT use spray cleaners
to clean the outside or inside of the
oven door. Cleaner will streak the
inner window area.
DO NOT clean the gasket. Do not
wet, rub, soak or use any type of
cleaning material to clean the oven
gasket. Any damage or defects
occurring from attempting to clean or
remove the gasket are not covered
by warranty.
To clean the area around the gasket
make sure oven is cool to the touch.
Using a cloth with a mild soap wipe
area needing to be cleaned. Avoid
gasket. Gasket should not be
removed while cleaning. Do not allow
water or cleaning solution to spill or
drip onto gasket.
Removing Storage
Drawer
1. Slide drawer out until it stops.
2. Remove stored items.
3. Grasp drawer sides near back of
drawer.
4. Lift up and out. Reverse to
reinstall.
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Care and Cleaning
(cont’d)
Replacing Oven Light
WARNING
!
1. Disconnect electrical supply.
2. Remove oven door if desired.
3. While wearing protective gloves, unscrew counter clockwise the
light bulb cover located in rear of oven cavity.
Then turn light bulb counterclockwise to remove.
4. Replace light bulb with 120-volt, 40-watt appliance bulb.
Do not over tighten bulb or cover or they may be difficult to
remove later.
To avoid risk of burns or electrical
shock:
• disconnect electrical supply to
oven before changing light bulb.
• before replacing light bulb make
sure oven and bulb are cool.
• Do not operate oven without
bulb and cover in place.
5. Replace light bulb
cover and oven door
before use.
6. Reconnect power
CAUTION
!
supply.
To avoid risk of personal injury,
Wear gloves to protect hands
from accidental bulb breakage.
To keep your smoothtop looking like new, Amana recommends routine cleaning. The following general instructions for routine
and tough spot cleaning are based on the performance of Amana recommended products. To order these products, contact the
Consumer Affairs department at 1-800-843-0304.
PART
GENERAL DIRECTIONS
Broil element
Do not clean broil element. Any soil will burn off when element is heated.
Broiler pan and grid
Control knobs
Drain fat, cool pan and grid slightly. (Do not stand soiled pan and grid in oven to cool.) Sprinkle with soap. Fill
the pan with warm water. Let pan and grid stand for a few minutes
Pull off knobs. Wash gently with mild soap and water but do not soak. Dry and return knobs to oven, making
sure to match flat area on the knob to the flat area on the shaft.
Outside finish
Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry cloth. If knobs are removed, do
not allow water to run down inside surface while cleaning.
Oven racks
For heavy soil, place oven racks in large plastic bag with ammonia and water in cup. Seal tightly and allow to
stand overnight. Wash and rinse, dry thoroughly.
Storage drawer
For heavy soil, clean by hand and rinse thoroughly. Remove drawer for ease in cleaning. Be sure drawer is dry
before replacing.
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Care and Cleaning
(cont’d)
Caring for the smoothtop
For routine cleaning, allow top to cool before cleansing. Wash surface with a dampened cloth and smoothtop cleaner
conditioner. Use another clean damp paper towel to wipe off the cleaner. Use a dry paper towel, buff the smoothtop
to make sure all the cleaner conditioner is removed. The smoothtop cleaner conditioner provides a thin layer of
protective polish that helps to prevent scratching. Do not use a harsh cleanser or steel wool pad. For specific
problems, see below.
PROBLEM
CAUSE
REMOVAL
Brown streaks
and specks
Cleaning with sponge or cloth containing
soiled detergent water
Normal cleansing (provided above)
Blackened,
burnt on spots
Spatters or spillovers on a hot cooking area or
accidental melting of plastic like a bread bag
Clean area with smoothtop cleaner conditioner
with clean damp paper towel, nonabrasive nylon
pad, or scouring brush.
If spot is not removed, on cool cooktop carefully
scrape area with a safety scraper held at a 30-
degree angle.
Fine brown gray
lines, fine
scratches or
abrasions
Course particles, like salt, become embedded
in top if trapped under pan. Using abrasive
cleaning materials. Scratches from rough
ceramic, glass, or ceramic coated cookware.
Fine scratches are not removable but can be
minimized by daily use of smoothtop cleaner
conditioner.
Smearing or
streaking
Using too much smoothtop cleaner conditioner Follow label instructions carefully. See Routine
or using a soiled dish cloth.
Cleaning, above.
Metal or
silver/gray
marks
Sliding or scraping metal utensils across top.
Remove marks before top is used again. If marks
are not removed by normal cleaning, use a safety
scraper at a 30° angle and cooktop cleaner
conditioner to carefully scrape off the mark.
Pitting or flaking
Boilovers of sugar syrup on a hot smoothtop
can cause pitting if not removed immediately.
Turn control to LOW setting. Wipe up excess spill
with dry cloth. Allow top to cool and carefully
scrape area with a safety scraper held at a 30-
degree angle.
Hard water
spots
Condensation from cooking can cause
minerals found in water and acids in food to
drip onto smoothtop and cause gray deposits.
Spots are often so thin they appear to be in or
under smoothtop.
Mix smoothtop cleaner conditioner with water and
apply thick paste to stained area. Scrub
vigorously. If stain is not removed, reapply cleaner
and repeat process
OR
make sure the surface is cool and put a small
amount of white vinegar on the spot and let it sit a
few minutes. Using a nonabrasive nylon pad,
gently rub the spot. Wipe off any excess with a
damp paper towel, then dry.
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Care and Cleaning
(cont’d)
Cleaning Stainless Steel
Damage to stainless steel finish due to improper use of cleaning
products, or using non-recommended cleaning products, is not
covered under warranty. For Amana recommended products, call
Our stainless steel appliances have been factory finished for high shine
and luster. To maintain this quality appearance:
DO NOT USE:
DO USE:
•
•
•
•
•
•
•
Abrasive powders or liquids
Citrus based cleaners
Ammonia
Steel wool pads
Abrasive cloths
•
Warm soapy water for routine
cleaning
•
•
Soft clean cloths to dry or polish
Stainless steel cleaner designed
for appliances such as Amana
Cleaning Polish and
Conditioner for Stainless Steel
(#31960801)
Oven cleansers
Acidic or vinegar based cleaners
Can I use liquid
cleaners on my stainless
steel?
For best cleaning results
Just because a cleaner is a
liquid does not mean it is non-abrasive.
Many liquid cleansers designed to be
gentle on tile and smooth surfaces still
damage stainless steel. Cosmetic
damage from using non-recommended
products is not covered under warranty.
1. Wash surfaces with warm soapy water and a soft, clean cloth or
sponge.
2. Rinse surfaces with warm water. Dry surfaces with a soft, clean cloth.
DO NOT use the following harsh cleaners:
• abrasive or acidic cleaners (ammonia, chlorine bleach, vinegar-based
product, etc.)
• citrus-based cleaners
• scouring pads (metal, textured plastic, etc.)
Citric Acid
Citric acid permanently
These items can scratch, discolor, or permanently tarnish surfaces.
discolors stainless steel. 3. Follow up rinsing by immediately drying with a soft, clean cloth. This will
To prevent damage to
the finish of your stainless steel
appliance, do not allow these
substances to remain on the steel
finish:
avoid water spotting on stainless steel finish.
Questions? Comments?
Concerns? Contact us!
• mustard
• tomato juice
• marinara sauce
• citrus based sauces
• citrus based products
or call Consumer Affairs at
1-800-843-0304
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Troubleshooting
You may save time and money by checking items below before calling for service. List includes common concerns
that are not the result of defective workmanship or materials. If your question is not explained below, contact Amana
Consumer Affairs Department at 800-843-0304.
Topic
Possible Cause
Solution
OPERATION
Appliance not working
Power outage
Make sure appliance is plugged in.
Verify that circuit breaker is not tripped.
Replace household fuse but do not change fuse capacity.
Frequent cycling of surface element or
warming zone
Normal
Element cycles to maintain proper heat and to prevent
damage to smoothtop.
Oven not working
Programming error
Power outage
Shut off power to oven for five minutes by switching off
circuit breaker. Reset circuit breaker and try oven again.
Clock and timer not working
Make sure appliance is plugged in. Verify that circuit
breaker is not tripped. Replace household fuse but do not
change fuse capacity.
Oven light not working
Loose bulb
Burnt out bulb
Check for loose bulb. Tighten.
Check for burnt out bulb. Replace if necessary with an
appliance bulb.
Self Clean not working
Programming error
Shut off power to oven for five minutes by switching off
circuit breaker. Reset circuit breaker and try oven again.
Oven door will not unlock
Oven is self-cleaning
Oven still hot
Allow cycle to complete.
Will not unlatch until a certain cooler temperature has
been reached. Do not force door open – will void
warranty. May blow cooler air on latch with hair dryer at
cool setting to quicken process.
Oven not clean after a self clean cycle
Locked light displayed
Too much soil, grime left in
oven
Wipe out and remove excess soil prior to running self-
clean cycle.
Soot remains in oven after
cycle
Normal.
Door locked
If oven is hot, allow to cool rather than trying to force door
latch open.
Display flashing
Power failure reset clock
Service code
Press CLOCK.
F-(numeric) display
Shut off power to oven for one to two minutes by
switching off circuit breaker. Reset breaker. If continues,
contact service department.
Oven smokes the first few times used
Normal
Minor smoking is normal the first few times the oven is
used.
COOKING
Food not baking properly
Various causes
See Cooking, Common Baking Problems
See Cooking, Roasting
Food not roasting properly
Food not broiling properly
Oven temperature too hot or cold
Various causes
Various causes
See Cooking, Broiling
Calibrate oven temperature
See Using the Oven Control, Oven Temperature
Control Adjustment
Oven has strong odor
Normal
Ovens will have a ‘new’ odor. Run a self-clean cycle to
remove the odor.
Not boiling or cooking fast enough
Improperly sized cooking
utensils
Make sure pans fit heating elements. See Cookware
Requirements.
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Troubleshooting
(cont’d)
NOISE
Frequent cycling off and on of oven.
Normal
Normal
To maintain a temperature for baking, the oven
cycles on and off.
Cracking or popping sound
Wet cooking utensils or possible spillage.
APPEARANCE
Scratches
Gritty dirt or rough surface on
cooking utensils
Use recommended smoothtop cleaner
conditioner.
Shiny scratches
May be a metal mark. Make sure surface is cool.
Use a safety scraper to carefully scrape off the
mark. Apply smoothtop cleaner conditioner and
gently rub with nonabrasive nylon pad.
Discoloration
Dirt
Use recommended smoothtop cleaner
conditioner to remove dirt from smoothtop.
Water spots/marks
Make sure surface is cool. Put a small amount of
white vinegar on the spot and let sit for a few
minutes. Rub with nonabrasive nylon pad. Wipe
off any excess with damp paper towel.
Hot sugar or plastic melted to surface
Pattern fading/wearing off
Items on top of warm cooktop
Dirt/film buildup
Warm slightly and remove with safety scraper.
Use recommended cleaner conditioner to
remove build up and dirt from smoothtop.
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Amana Warranty
Full ONE Year Warranty
Amana Appliances will repair or replace, including related labor and travel, any part (f.o.b. Amana Iowa) which
proves defective as to workmanship or materials.
Limited Warranty
After one year from the date of original retail purchase, Amana will provide a free part, as listed below, to
replace any part that fails due to a defect in materials or workmanship. The owner will be responsible for paying
all other costs including labor, mileage, and transportation.
Second through Fifth Year
Amana will provide replacement glass/ceramic cooktop, seal, and electric surface elements, part only (f.o.b.
Amana Iowa) which prove defective as to workmanship or materials.
What is not covered by these
warranties
To Receive Warranty Service
Service must be performed by an authorized Amana
service representative. Appliance must be reasonably
accessible to servicer. To schedule service, contact the
Amana dealer where you purchased your appliance or
contact Amana Appliances Factory Service.
•
Replacement of household fuses, resetting of
circuit breakers, or correction to household wiring
or plumbing.
•
•
•
•
•
Normal product maintenance and cleaning,
including light bulbs.
Products with original serial numbers removed,
altered, or not readily determined.
Products purchased for commercial, industrial,
rental, or leased use.
Products located outside of the United States
or Canada.
Premium service charges, if the servicer is
requested to perform service in addition to normal
service or outside normal service hours or area.
Adjustments after the first year.
Amana Appliances Factory Service
1-800-628-5782 inside USA
For more information,
Amana Appliances Consumer Services
Amana Appliances
2800 220th Trail
Amana, Iowa 52204
1-800-843-0304 inside USA
(319) 622-5511 worldwide
•
•
Repairs resulting from the following:
• Improper installation, exhaust system, or
maintenance.
When contacting Amana Appliances please
include the following information:
• Any modification, alteration, or adjustment not
authorized by Amana.
• Accident, misuse, abuse, fire, flood, or
acts of nature.
• Connections to improper electrical current,
voltage supply, or gas supply.
• Use of improper pans, containers, or accessories
that cause damage to the product.
•
•
Your name, address, and telephone number.
Model number and serial number of your appliance
(found on right side of storage drawer opening).
The name and address of your dealer and the date
of purchase.
•
•
•
A clear description of the problem.
Proof of purchase (sales receipt).
IN NO EVENT SHALL AMANA BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES.
This warranty gives you specific legal rights, and you may have others which vary from state to state. For example, some states
do not allow the exclusion or limitation of incidental or consequential damages, so this exclusion may not apply to you.
Part No.36-32066501-0
Printed in U.S.A.07/01
2001 Amana Appliances
Amana Appliances Online • http://www.amana.com
Amana, Iowa 52204
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