se and Care Guide · if you don't follow instructions. You ca__qnbe killed or seriously injured if you don't follow instructions. All safety messages will identify the hazard, tell

¸¸¸¸¸:¸4¸:i!)¸

se and Care Guide

i i :i¸¸ il J k U( ) i, d d 4¸¸

A Note to You ................................................. 2

Range Safety ................................................... 3Parts and Features ......................................... 5

Using and Caring for Your Cooktop ............. 7

Using the surface burners ............................ 7 :Cookware tips ............................................. 10 5:

Characteristics of cookware materials ........ 10

Caring for your cooktep .............................. 11

Cleaning your cooktop ................................ 13

Using and Caring for Your Oven ................. 14

Using the electronic oven control ............... 14

Setting the clock ......................................... 15

Oven settings .............................................. 15

Cooking tips ................................................ 17Bake ............................................................ 19

Convection Bake ......................................... 19Convection Roast ....................................... 19

Broil ............................................................. 20

Convection Broil .......................................... 21

Timed cooking ............................................. 22

Proof/Keep Warm ....................................... 23Bread .......................................................... 24

Cleaning your oven and controls ................ 24

Using and replacing the oven lights ........... 26

Using the Self-Cleaning Cycle .................... 27

Before you start .......................................... 27

Before setting the controls .......................... 28

Setting the controls ..................................... 28

For best cleaning results ............................ 29

How the cycle works ................................... 29

i ii:

Troubleshooting ............................................ 30

Requesting Assistance or Service .............. 33

Bread Recipes ............................................... 35

Warranty ........................................................ 38

TO THE INSTALLER: PLEASE LEAVE THISINSTRUCTION BOOK WITH THE UNIT.

TO THE CONSUMER: PLEASE READAND KEEP THIS BOOK FOR FUTUREREFERENCE.

In the U.S.A. for assistance or service,call the Consumer Assistance center:

t "3: / ::;:=. :

In Canada, for assistance or service,see page 34,

KITCHENAID ®Professional Dual Fuel Range

Model: KDRP407H

4452761 www.kitchenaid.com

Note toYou

KITCHENAID ® designs the best tools for the most important room in your house. Toensure that you enjoy many years of trouble-free operation, we developed this Use andCare Guide. It contains valuable information concerning how to operate and maintainyour new appliance properly. Please read it carefully. Also, please complete and mailthe enclosed Product Registration Card.

Whenever you call our ConsumerAssistance Center at 1-800-422-1230 (inCanada, 1-800-461-5681 ) or requestservice for your appliance, you need toknow your complete model number andserial number. You can find this information

on the model and serial number plate (seediagram for location of plate).

Please also record the purchaseinformation.

Model Number

Serial Number

Purchase/Installation Date

Builder/DealerName

Address

Phone

NOTE: You must provide proof of purchaseor installation date for in-warranty service.

Keep this book and the sales slip together in a safe place for future reference.

WARNING: If the information in this manual is not followed

exactly, a fire or explosion may result causing property damage,personal injury or death.

- Do not store or use gasoline or other flammable vapors andliquids in the vicinity of this or any other appliance.

- WHAT TO DO IF YOU SMELL GAS• Do not try to light any appliance.

• Do not touch any electrical switch.

• Do not use any phone in your building.

• Immediately call your gas supplier from a neighbor's phone.Follow the gas supplier's instructions.

• If you cannot reach your gas supplier, call the fire department.

- Installation and service must be performed by a qualified installer,service agency or the gas supplier.

2

SafetyYour safety and the safety of others is very important.

We have provided many important safety messages in this manual and on yourappliance. Always read and obey all safety messages.

This is the safety alert symbol.

This symbol alerts you to hazards that can kill or hurt you and others.

All safety messages will be preceded by the safety alert symbol and theword "DANGER" or "WARNING." These words mean:

You will be killed or seriously injuredif you don't follow instructions.

You ca__qnbe killed or seriously injuredif you don't follow instructions.

All safety messages will identify the hazard, tell you how to reduce the chance of injury,and tell you what can happen if the instructions are not followed.

The range will not tip during normal use. However, tipping can occur if you apply too muchforce or weight to the open door without the anti-tip bracket properly secured.

Tip Over Hazard

A child or adult can tip the range and be killed.

Connect anti-tip bracket to wall behind range.

Reconnect the anti-tip bracket, if the range is moved.

See the installation instructions for details.

Failure to follow these instructions can result in death orserious burns to children and adults.

Rear Brace

Anti-Tip Bracket

Making sure the anti-tip bracket is installed:

• Slide range forward.

• Look for the anti-tip bracket securely attached to wallbehind range.

• Slide range completely back, so anti-tip bracket is over rearbrace of range.

ii :iangeSafety

IMPORTANT SAFETY INSTRUCTIONS

WARNING: To reduce the risk of fire,electrical shock, injury to persons, ordamage when using the range, followbasic precautions, including the following:• WARNING - TO REDUCETHE

RISK OF TIPPING OF THE RANGE,THE RANGE MUST BE SECURED BYPROPERLY INSTALLED ANTI-TIPDEVICES. TO CHECK IF THE DEVICESARE INSTALLED PROPERLY, SLIDERANGE FORWARD. LOOK FOR THEANTI-TIP BRACKET SECURELYATTACHED TO WALL BEHIND RANGE.SLIDE RANGE COMPLETELY BACK,SO ANTI-TIP BRACKET IS OVER REARBRACE OF RANGE.

• CAUTION - oo not store items ofinterest to children in cabinets above a

range or on the backguard of a range-children climbing on the range to reachitems could be seriously injured.

• Proper installation - The range, wheninstalled, must be electrically groundedin accordance with local codes or, in theabsence of local codes, with the Nation-al Electrical Code, ANSI/NFPA 70. Besure the range is properly installed andgrounded by a qualified technician.

• Disconnect the electrical supply beforeservicing the appliance.

• Never Use the Range for Warming orHeating the Room.

• Injuries may result from the misuse ofappliance doors or drawers such asstepping, leaning, or sitting on thedoors or drawers.

• Maintenance - Keep raqge area clear andfree from combustible materials, gasoline,and other flammable vapors and liquids.

• Storage in or on the Range -F1ammab_e materials should not bestored in an oven or near surface units.

• Top burner flame size should be ad-justed so it does not extend beyond theedge of the cooking utensil.

For self-cleaning ranges -

• Before Self-Cleaning the Oven - Removebroiler pan and grid and other utensils.Wipe off all excessive spillage beforeinitiating the cleaning cycle.

SAVE THESE INSTRUCTIONS

The California Safe Drinking Water and Toxic Enforcement Act requires the Governorof California to publish a list of substances known to the State of California to causecancer, birth defects, or other reproductive harm, and requires businesses to warn ofpotential exposure to such substances.

WARNING: This product contains a chemical known to the State of California to causecancer, birth defects, or other reproductive harm.

This appliance can cause low-level exposure to some of the substances listed,including benzene, formaldehyde, carbon monoxide, toluene, and soot.

4

and Featuresiiiiiiill'_ ,,_='i_ii=¸:_! _ .............._ = __ = ___...........................

Surfaceburners(p.7)

Surface burner ....controls(p,8)

Gasket(p. 27)

Bake element(hidden)(pp. 15, 16)

Electronicoven control

..... (p. 14)

....Oven vent......... (p. 6)

i Model and serial

....... number plate..... (p. 2)

Automatic

....... oven lightswitch(p. 26)

• Broil elementnet shown)

(pp. 15, 16)

Oven rack

(pp. 17, 18)

=

Left rear Left frontcontrol knob control knob

[] []

Right rear Right frontcontrol knob control knob

5

__:_,__/_ _ _ _! ! Sand Features

Hot air and moisture escape from the oventhrough vent. The vent is above the ovendoor. It is needed for air circulation. Do not

block the vent. Poor baking/roasting canresult.

3. Grasp under handle and gently closedoor as far as it will shut. Pull door outat bottom to remove.

Oven vent

i_i ,- _....... , • , _ _ • •

_e

4, Set door aside on protected surface.

To replace:1, Fit hinge arms into slots in frame. Push in

at lower corners to insure that hinge armsare fully engaged.

For normal use of your oven, you do notneed to remove the door, However, you car_remove the door by following the instructionsin this section.

The oven door is heavy. Use both handsto remove and replace the door. DO not liftand carry the door by the handle. To removeand replace the door you may need help.

To remove:1. Open door all the way.

NOTE: Two %_"(4 ram) Allen wrenches ortwo nails of similar diameter may be used iffactory furnished door removal pins havebeen misplaced. Be careful not to damageporcelain finish.

2, Insert small end of a door removal pininto each door hinge.

Insert small end of

.. ....... pin here

2, Open the door all the way.

3, Remove the door removal pins fromeach hole.

4, Close the door.

NOTE: If the door does not operate freely,you have not installed it properly. RepeatSteps 1-4.

......"_'__'i_;,_,,_,sng and Caring for YourCooktop

;- _: _ i__,_ :_: _ ii_ ':_:' !_ _i :__:i¸¸¸_: i__i:_¸¸¸¸¸¸:¸_i!i:i i:i,': _ ! _ _'i_ ,i!'_ i: '/!

Your cooktop has sealed gas burners. Thesealed burners spread the heat evenlyacross the bottom of the cookware and

provide infinite heat control.

IMPORTANT: Your cooktop is factory-setfor use with Natural Gas. If you wish touse L.P. gas, an L.P. Gas Conversion Kitis included with your new range. See theinstructions included with the L.P.

conversion kit for details on making thisconversion.

• Position grate legs into the leg Iocatorson front and back of cooktop.

7

I!,I=I III ::I:IIT I=IIIII , , I:= g...... in and Caring for Your Cooktop

Using the surface burners:

Control knobs

1. Grasp the control knob.

2. Push in and turn to LITE. The electric

spark ignitor will ignite the gas flowing intothe burner. When you hear a clickingsound, you know that the ignitors areworking. Gas is flowing as long as knob isnot set at OFF.

3. When the burner is lit, turn the control

knob to the desired flame setting. (See theguide under "Burner heat settings" later inthis section.) You can turn the knobs toany of the marked settings. The ignitor willturn off and the clicking will stop when theknob is moved from LITE.

NOTES:

• The ignitors may click a number of times

before burner lights. This is normal.

• All four burner ignitors will sparkregardless of which burner you are using.

• Visually check that the burner has lit. If theburner does not ignite, listen for the clickingsound. If you do not hear the ignitor click,TURN THE BURNER OFF. Check for a

tripped circuit breaker or blown fuse.

Check that the control knob is pressed

completely down on valve shaft, if the sparkignitor still fails to operate, call yournearest designated service outlet.

Proper grounding and polarity are

necessary for correct operation of the electricignition system. If the wall receptacle does notprovide correct polarity, the ignitor willbecome grounded and click every once ina while, even after the burner has ignited.A qualified electrician should check the wallreceptacle to see if it is wired with correct

polarity.

Fire Hazard

Do not let the burner flame extend

beyond the edge of the pan.

Turn off all controls when not

cooking.

Failure to follow these instructionscan result in death or fire.

Burner heat settingsUse correct burner heat settings (see chartlater in this section). If the heat setting is toohigh, it will affect cooking results.

Until you get used to the settings, use thefollowing as a guide.

SETTING RECOMMENDED USE

UTE • "Tolight the burner.

HI • To start food cooking.• To bring liquid to a boil.

MED to HI • "Tohold a rapid boil.• To quickly brown or sear

meat.

MED • To maintain a slow boil.

• To fry poultry or meat.

MED to LO • To cook pudding, sauceor gravy.

• To stew or steam food.

LO • To simmer food.

with simmer = To keep food warm._late) • To melt chocolate or butter.

IREMEMBER: When range is in use orduring the Self-Cleaning cycle, the entirecooktop area may become hot. I

8

: i_;i_ _ _ _i__!___,sing and Caring for Your Cooktop

Simmer Plate t

One Simmer Plate has been provided withyour cooktop. Ithas been

designed to beused with burner

settings in themedium to low

range on yourcooktop whenlower tempera-tures are required

for simmering or for maintaining food at a lowtemperature over an extended period of time.The Simmer Plate is made of aluminum to

evenly spread the heat over the bottom ofcookware.

Channels on the bottom of the Simmer Plate(see diagram atleft) have beendesigned so it fitsproperly andsecurely over thegrate.

tTo order additional Simmer Plates (Part No.4455109), call 1-800-422-1230 (in U.S,A.) or1-800-461-5681 (in Canada). You will hear arecording. Follow the steps to place order.

In case of a prolonged powerfailure

Surface burners can be manually lighted.

1. Hold a lit striker near a burner and turn

the control knob to the HI position.

2. After the burner lights, turn the controlknob to the desired setting.

NOTE: Do not leave a burner on without anycookware on the grate. The grate finish canbe damaged.

9

: :sing and Caring for Your Cooktop

Home canning informationThe large diameter of most water-bath orpressure canners combined with high heatsettings for long periods of time can causedamage to the cooktop.

To protect your range:

• Center the canner over the surface burner.Do not extend more than 1 inch (2.5 cm)outside the burner area.

• Do not place your canner on two surfaceburners at the same time,

• Start with hot water, cover with a lid andbring to a boil; then reduce heat to main-tain a boil or required pressure levels in apressure canner.

• Refer to your canner manual for specificinstructions.

• For up-to-date information on canning, In theUnited States, contact your local U.S.Government Agricultural DepartmentExtension Office or companies whomanufacture home canning products. InCanada, contact Agriculture Canada.

Using the right cookware makes a

big difference

• The pan should have a flat bottom, straightsides, and a well-fitting lid.

• Choose medium to heavy gauge(thickness) cookware.

• The pan material (metal or glass) affectshow quickly and evenly the pan heats,

• When using glass or ceramic cookware,check to make sure it is suitable for use onsurface burners.

The pan material affects how fast heat transfers from the surface cooking area through the panmaterial and how evenly heat spreads over the pan bottom. Choose pans that provide thebest cooking results.

Aluminum

Castiron

Ceramic or

ceramic glass

Copper

Earthenware

Porcelain enamel-on-steelor enamel-on-cast iron

Stainless steel

• Heats quickly and evenly.• Use for all types of cooking.• Medium or heavy thickness is best for most cooking.• Used as a core or base in cookware to provide even heating.

• Heats slowly and evenly.• Good for browning and frying.• Maintains heat for slow cooking.• Can be coated with porcelain enamel.

• Heats slowly and unevenly.• Use on low to medium settings.• Follow manufacturer's instructions.

• Heats very quickly and evenly.• Used as a core or base in cookware to provide even heating.

• Can be used for cooktop cooking if recommended by themanufacturer.

• Use on low settings.

• See cast iron and stainless steel.

• Heats quickly but unevenly.• A core or base of aluminum or copper on the cookware

provides even heating.• Can be coated with porcelain enamel.

10

sing and Caring for Your Cooktop

Your cooktop is designed for ease of care.You can do most cleaning with items foundaround the home. Cleaning your cooktopwhenever spills or soiling occur will help tokeep it looking and operating like new.

NOTES:

• Before cleaning make sure all controls areoff and the cooktop is cool.

• Do not obstruct the flow of combustion

and ventilation air around the burner gratesedges.

Surface burners• The burner caps should be routinely

removed and cleaned. Always clean burnercaps after a spillover. Keeping the burnercaps clean prevents poor ignition and anuneven flame.

• For proper flow of gas and ignition of theburner, do not allow spills, food,cleaning agents, or any other materialto enter the gas tube opening,

• Occasionally check the burner flames forproper size and shape as shown later inthis section. A good flame is blue in color. Ifflames are not burning at all ports, you mayneed to clean the burner ports.

To clean burners and burner caps:

Burner cap / _

• Ignitori//

Gas tube

_\_,_._/'" open!rig

(orifice)

,

2.

=

Lift the burner cap straight up from theburner base.

Clean burner cap with warm, soapy waterand a sponge. For stubborn stains, cleanwith a non-abrasive scrubbing pad or mildabrasive powdered cleanser. Wipe dry.Do not clean burner cap in dishwasher.

If the gas tube opening or the orifice,located inside the opening, has becomesoiled or clogged, use a damp cloth toclean the area.

4. If ports are clogged, clean them with astraight pin. Do not enlarge or distortthe port. Do not use a wooden tooth-pick. if the burner needs to be adjusted,call a qualified technician for service.

5. After cleaning the gas tube opening andports, replace the burner cap. To re-place burner cap, make sure cap isproperly aligned and leveled.

6. Check the burner after cleaning for properlighting. If the burner does not light afteryou have cleaned it, recheck capalignment or contact a designated servicetechnician. Do not service the sealed

burner yourself.

11

_sing and Caring for Your Cooktop

Adjusting the height of top burnerflames

The LO burner flame should be a steadyblue flame approximately ¼ inch (6 mm)high. It can be adjusted using theadjustment screw in the center of the valvestem. The valvestem is located directlyunderneath the control knob.

To adjust the flame height follow the in-structions below:

1. Turn the control knob to "LO,"

2. Remove the control knob. (If there is notan adjustment screw underneath theknob the flame height is not adjustable.)

3. Hold the valve stem with a pair of pliers.The screw is located in the center of thevalve stem. Use a small flat head screw-driver to turn the screw until the flame is

the proper size.

4. Replace the control knob.

5. Test the flame by turning the control from"LO" to "HI," checking the flame at eachsetting.

Low flame

.{IPort

Adjustment screw

Valve stem

U U U U I

High flame

Q_!J U U U U

Port

12

sing and Caring for Your Cooktop

Explosion Hazard

Do not store flammable materials such as gasoline near thisappliance.

Doing so can result in death, explosion, or fire.

PART WHAT TO USE HOW TO CLEAN

Cooktop • Soap and water • DO NOT use abrasive or harsh cleaners like

Surfaces • Mild liquid cleaner chlorine bleach, ammonia or oven cleaners.

• Spray glass cleaner • Wash, rinse and dry with soft cloth.

• Non-abrasive plastic • Gently clean around the model and serial plate; tooscrubbing pad much scrubbing could remove the numbers.

Control = Sponge and warm, • Turn knobs to RESET and pull straight away fromknobs soapy water control panel.

• Wash, rinse, and dry thoroughly. Do not soak.

• Do not use steel wool or abrasive cleansers.They may damage the finish of the knobs.

• Replace knobs. Make sure all knobs point to RESET.

Porcelain- • Warm, soapy watercoated and a non-abrasive

surface plastic scrubbingburner pad and/or mildgrates abrasive powderedand caps* cleanser

• Clean as soon as they become dirty and when theyare cool enough to handle.

• Wash with a mildly abrasive plastic scrubbing padand warm, soapy water.

• For stubborn stains, clean with a scrubbing padand/or a powdered cleanser and water. Repeatthese cleaning steps as needed.

• Do not put in oven during self-cleaning cycle.

• Do not clean in dishwasher.

Surface • See "Caring for your cooktop" earlier in this sectionburners for cleaning instructions.

* When the cooktop is cool, remove all spills and clean. Food spills containing acids, suchas vinegar and tomato, may affect the finish. To avoid porcelain grate chipping, do notbang grates and caps against each other or other hard surfaces such as cast iron

cookware. Because of direct exposure to high temperatures, the grates will gradually losetheir shiny appearance. This is normal.

13

• and Caring for YourOven

This section tells you, step by step, how to operate all oven functions controlled by theelectronic control. Carefully follow these instructions, along with the cooking tips andcleaning information, for successful use of your range.

Oven display(see below)

PREHEAT --100%0%

DURATION STOPTIME CLOCK

KEEPWARM

BROWNING

SELECTOR SET controlcontrol knob knob

Display/clock• When you first power up the oven, the

display will show "PF". If, after you set theclock (See "Setting the clock" later in thissection), the display again shows "PF,"your e_ectricity was off for a while. Resetthe clock.

SET

• All temperature or time adjustments aredone with this knob.

All temperature adjustments aredisplayed in 5°F (3°C) intervals.

• The speed you turn the knob with isreflected on the display.

14

SELECTOR

• All cooking functions are selected withthis knob.

• Once a cycle is complete, you mustreturn to the RESET position to select anew function.

,,ising and Caring for Your Oven

Starting an operationAfter programming a function, you mustpress ENTER.

Resetting an operation• When cooking is done, move SELECTOR

knob to RESET position. The oven is thenready for the next cooking function.

......... :1. Place SELECTOR in RESET

position.

2. Press ENTER until the displayshows "12:00" and the CLOCK

indicator is blinking.

Canceling an operation* CANCEL will cancel any functions, except

for the clock/time of day.

• After canceling an operation, "End" willbe displayed to show the function wascancelled,

3. Rotate SET until desired time isshown.

4. Press ENTER to accept time ondisplay.

To select a new cooking function:• You must turn SELECTOR back to

RESET.

To change current time:

Follow steps 2-4.

NOTE: You may hear the cooling fan afteryou press CANCEL. It will shut offautomatically when the oven cools.

This chart tells you when to use each setting. It also explains which elements heat up foreach setting.

SETTING DIAGRAM SE'n'ING INFORMATION

BAKE

Use this setting forstandard baking androasting.

Bake element(not visible)

• The bottom element and top elementheat up.

• The elements will cycle on and off tomaintain the oven temperature.

• Opening the door during Bake willcause the bake and broil elements to

turn off immediately.

BROIL

Use this setting forbroiling regular-sizedand smaller cuts of

meat, poultry, and fish.

• Only the top element heats up duringBroil.

• The element will cycle on and off tomaintain the oven temperature.

• Door must be closed during broil.

15

ising and Caring for Your Oven

SETTING DIAGRAM SETTING INFORMATION

CONVECTION BAKE

Use this setting fordelicate foods and for

baking breads andcakes. Use also when

baking large quantitiesof food on more thanone oven rack.


• For faster preheating, the bottom elementand top element heat up until the ovenreaches desired temperature. Afterpreheat, only the rear element and bottomelement heat up.

• For even heating, the fan at the back ofthe oven circulates air in the oven cavity.


• Opening the door during ConvectionBake will cause the convection fan and

the elements to turn off immediately.

CONVECTION BROIL

Use this setting forbroiling thick cutsof meat.

• Only the top element heats up duringConvection Broil.

• For even heating, the fan at the back ofthe oven circulates air in the oven cavity.


• Opening the door during ConvectionBroil will cause the broil element and

convection fan to turn off immediately.

CONVECTION ROAST

Use this setting forroasting and bakingon one rack.

Bake element

(not visible)

The bottom element and top elementheat up.

• For even heating and faster cooking,the fan at the back of the oven circulates

air in the oven cavity.


• Opening the door during ConvectionRoast will cause the bake and broilelements and convection fan to turn off

immediately.

BREAD

Use this setting forbaking bread.


• The bottom element and top elementheat up until oven reaches preheattemperature.

• For even heating, the tan at the backof the oven circulates air in the oven

cavity.

• After preheat, the elements will cycleon and off to maintain the oven

temperature.

• Opening the door during Bread willcause the bake and broil elements andconvection fan to turn off immediately.

16

,sing and Caring for Your Oven

SETTING DIAGRAM SETTING INFORMATION

PROOF

Use this setting toproof bread.

• Only the top element heats up duringProof,


KEEP WARM

Use this setting tokeep hot cooked foodswarm.




CLEAN

Use this setting forself-cleaning only.



• Oven will remain locked, until the ovenhas reached a specified temperature(even after canceling).

Place the oven racks where you need thembefore turning on the oven.

• To move a rack, pull it out to the stopposition, raise the front edge and lift it out.

• Be sure the rack(s) is level.

• Use pot holders or oven mitts to protectyour hands if rack(s) must be moved whilethe oven is hot.

• For best performance. cook on one rack.Place the rack

so the top of thefood will becentered in theoven.

• When baking on two or three racks, usethe CONVECT BAKE setting for more evenresults. (You can also use only one rackwhen convection baking.)

• To use three racks during convectionbaking, place one rack in position 5 (thehighest position), another rack in position1 (the closest to the oven bottom), and thethird rack in position 3. This allows allthree racks to be an equal distance apartfor better baking.

• For best results allow 2 inches (5 cm) ofspace around each pan and betweenpans and oven walls. Hot air mustcirculate around the pans in the oven foreven heat to reach all parts of the oven.This results in better baking.

• To use two racks during ConvectionBake, place the racks on the 2nd and 4thrack guides.

17

_,_ _ •i__ i_ii__.............. sing and Caring for Your Oven

Where to place pans: Rack placement for specific foods:

WHEN YOU FOOD RACK POSITIONHAVE PLACE ..................................................

........................................................ Frozen pies, large 1st or 2rid rack1 pan In center of the oven rack. roasts, turkeys, guide from bottom

2 pans Side by side or slightly angel fo0d cakes .....................................staggered. "

3 or 4 pans In opposite corners on

each oven rack. Staggerpans so no pan is directlyover another.

Bundt cakes, most 2nd rack guidequick breads, yeast from bottombreads, casseroles,meats

i Cookies, biscuits, 2nd or 3rd rack_ muffins, cakes, guide from bottom

nonfrozen pies

NOTE: For information on where to placeyour rack when broiling, see "Broilingguidelines" later in this section.

Baking performance is affected by the type of bakeware used. Use the bakeware sizerecommended in the recipe.

BAKEWARE TYPE BEST USED FOR GUIDELINES

Light colored aluminum • Light golden crusts * Use temperature and time• Even browning recommended in recipe.

• Brown, crisp crustsDark aluminum and other

bakeware with dark, dull,and/or non-stick finish

• May reduce baking temperature 25°F(14°C).

• Use suggested baking time.• Use temperature and time

recommended in recipe for pies,breads, and casseroles,

• Place rack in center of oven.

Ovenproof glassware, • Brown, crisp crusts • May reduce baking temperature 25°Fceramic glass, or ceramic (14°C).

Insulated cookie sheets * Little or no bottom • Place in the bottom third of oven.

or baking pans browning • May need to increase baking time.

Stainless steel • Light, golden crusts • May need to increase baking time.• Uneven browning

Stoneware • Crisp crusts • Follow manufacturer's instructions.

18

,sing and Caring for Your Oven

......' i:!iii:ii:ii_ii!!ii:iii_ii!:iii!ii ilil!ii_

• Do not line the oven bottom with any typeof foil, liners, orcookware.Permanent

damage willoccur to the ovenbottom finish.

2. Rotate SET to desiredtemperature.Baking can occur from 170°F to 500°F(77°C to 260°C).

3. Press ENTER to start.

• Do not coverthe entire rackwith aluminum

foil. Doing so willreduce air circulation and overall ovenperformance.

• To catch spillovers from pies or casserolesplace foil on the oven rack below. Foilshould be turned up at edges and be atleast 1 inch (2.5 cm) larger than dish.

• Place tent-shaped foil loosely over meator poultry to slow down surface browningfor long term roasting. Remove foil for thelast 30 minutes.

• Use narrow strips of foil to shield piecrustedges if browning too quickly.

4. At end of Bake, turn SELECTORto RESET.

• Do not use aluminum foil when convection

baking. Aluminum foil may block airflow.

• Reduce recommended recipe standard bakingtemperature by approximately 25°F (14°C).

• For some recipes, you can reduce con-vection baking time compared to standardbaking times. Check for doneness 5 to 10minutes before standard baking times end.

NOTE: Cooking time may be longer whenyou use more than one rack.

1. Turn SELECTOR to BAKE.The display will read "350F".


1. Turn SELECTOR to CONVECTROAST.

The display will read "300F".


4. At end of Bake, turn SELECTORto RESET.


.............. 3. Press ENTER to start.

1. Turn SELECTOR to CONVECTBAKE.


4. At the end of Convection Roast,turn SELECTOR to RESET.

19

::sing and Caring for Your Oven

!:!i!! !!i!iiiiiii!!ii:i:i:iil;:iili 1. Position rack.

See the rack placement chart in the"Broiling guidelines" section forrecommended rack positions.

• Use the convection roasting rack on the ........................................................................................................broiler pan and grid included with youroven. The convection roasting rack restson the broiler pan and grid. The long sideof the rack should be parallel with the ovendoor for best heat distribution and airflow.

• Spatter can be reduced by lining thebottom of the roasting pan with lightlycrushed aluminum foil.

• Use an accurate meat thermometer todetermine when meat has reached desireddegree of doneness. Insert the thermome-ter into the center of the thickest portion ofthe meat. For an accurate reading, the tipof the thermometer should not touch fat,bone, or gristle.

• After reading the thermometer once,push it further into the meat '/_inch(1.7 cm) or more and read again. If thetemperature drops, return the meat to theoven for more cooking.

• Check pork and poultry with a ther-mometer in 2 to 3 places to ensure ade-quate doneness. Insert the thermometerinto the center of the thickest portion andends of pork. Check the inner thighs andbreasts of poultry.

• Poultry and roasts will be easier tocarve if loosely covered with foil andallowed to stand 10 to 15 minutes afterremoval from the oven.

2. Put food in oven.

Place food on grid in broiler pan andplace in center of the oven rack. Turnthe pan so the long side is parallel to theoven door for the most even heat and thebest airflow.

3. Close door.

4. Turn SELECTOR to BROIL.

The display will read "HI".

5, Rotate SET to desired broil

level.

Your options are: LO, br 2, br 3, br 4,and HI.

NOTE: if using the KitchenAid cookbookaccompanying this range, your settingequivalents are as follows: LO (235°F[113°C]), br 2 (300°F [149°C]), br 3(370°F [187°C]), br 4 (435°F [224°C]) andHI (500°F [260°C]).

• You can reduce roasting times andtemperatures for most standard recipeswhen using the Convection Roast setting.See convection roasting chart in yourconvection oven cookbook forrecommended roasting times andtemperatures.


7. At the end of Broiling, turnSELECTOR to RESET.

20

:sing and Caring for Your Oven

Convection broiling is actually high-temperature convection roasting. Use thissetting when broiling thick cuts of meat.Results are similar to those you get whenusing a rotisserie.

5. Rotate SET to desiredconvection broil level.

Your options are: LO, br 2, br 3, br 4,and HI.


1. Position rack.

See the rack placement chart in the"Broiling guidelines" section forrecommended rack positions.

7. At the end of Convection

Broiling, turn SELECTOR toRESET.

Broiling guidelines

• Use only the broiler pan and gridprovided. They are designed to drain extrajuices from the cooking surface. Thisdrainage helps prevent spatter and smoke.

.............................................. ,, To make sure the juices drain well, do2. Put food in oven.

Place food on grid in broiler pan andplace in center of the oven rack. Turnthe pan so the long side is parallel to theoven door for the most even heat andthe best airflow.

NOTE: if you want to change theconvection broiling temperature afterbroiling has begun, repeat Steps 3, 4,and 5.

3. Close door.

NOTE: Do net try to convection broil withthe door open. The fan and elements willnot operate.

not cover the grid with foil.

• Trim excess fat to reduce spattering. Slitthe fat on the edges to prevent curling.

• Use tongs to turn meat to avoid losing juices.

• Pull out oven rack to stop position beforeturning or removing food.

• After broiling, remove the pan from theoven when removing the food. Drippingswill bake on the pan if left in the heatedoven, making cleaning more difficult.

• For easier cleaning, line the bottom of thepan with aluminum foil. Clean the pan andgrid as soon as possible after each use.

Recommended rack positions are numbered

4. Turn SELECTOR to CONVECT O-BROIL. eThe display will read "HI". __-

U-

,-----'rr'-'-r_z-m

<

<

<

from the bottom

(1) to the top (5).For best

results, placefood 3 inches(7.5 cm) ormore from thebroil element.

21

7 _ .stag and Caring for Your Oven

-Turn chicken pieces after approximately half of the broiling time.

-Turn food approximately 2/3of the broiling time.

RACK BROIL APPROXIMATE TIME

MEAT POSITION LEVEL (MINUTES)

Steak, 1" (2.5 cm) thick 4 HI

medium rare 21-23

medium 23-25well done 27-29

Ground Meat Patties, ¾" (1.9 cm) 4 HI 20-22thick, ¼ Ib (11.3 g) well done

Pork Chops, 1" (2.5 cm) thick 4 HI 30-33

Lamb Chops, 1" (2.5 cm) thick 4 HI 22-26

Chicken

bone-in pieces 3 HI 34-40boneless breasts 4 HI 22-32

Fish 4 HI

fillets ¼-',_" (0.6-1.2 cm) thick 12-15steaks ¾-1" (1.9-2.5 cm) thick 24-27

NOTE: Times are guidelines only and may need to be adjusted for individual tastes.

Very thin cuts, such as fish fillets, may not need to be turned.

4. Press ENTER.

Food Poisoning Hazard

Do not let food sit in oven more than

one hour before or after cooking.

Doing so can result in food poisoningor sickness.

5. Press ENTER again, theDURATION LED will blink and"-0:00" is displayed.

6. Rotate SET to set desired cyclelength.

1. Set desired cooking function.

2. Press ENTER.

3. Set temperature.

7. Press ENTER again to view thestop time.If you want to set a different stop time,turn SET to desired time.

22

'stag and Caring for Your Oven

8. Press ENTER again and thebrowning light will illuminate.• Select "bin1", "brn2" or "brn3" using

SET.

OR

• Select "brn0" to reject the browningoption.

To use the Keep Warm function:

9. Press ENTER again and theKEEP WARM light will blink.

• You can choose a 170°F (77°C) keepwarm by using SET

OR

• "---F" to reject the Keep Warm option.

10. Press ENTER to select the

desired keep warm function.It will default after 8 seconds if ENTER

is not pressed.

NOTE: If using the KEEP WARM optionafter cooking your food, you must eitheropen the door to allow the oven to cool,or shorten the cook time of your foodas your oven maintains temperature.

To cancel Duration, Stop time,Browning (if used) and KeepWarm (if used):

Turn SELECTOR to RESET ORPress CANCEL•

Food Poisoning Hazard

Do not let food sit in oven more then

one hour before or after cooking.

Doing so can result in food poisoningor sickness.

Proof/Keep Warm is actually two separatefunctions depending on the temperaturesetting you select. Proof is for proofingbread or yeast doughs. Keep Warm is forkeeping hot cooked foods warm.

1. Turn SELECTOR to PROOF/KEEP WARM.


2. Rotate SET to cycle betweenPROOF or KEEP WARM,

PROOF, the display will read "100F" orKEEP WARM, the display will read"170F".


If KEEP WARM is selected the KeepWarm LED will illuminate.

4. Turn SELECTOR to RESETwhen done•

To Proof yeast doughs:

1. Put the dough in a lightlygreased bowl or pan.Loosely cover with waxed paper coatedwith shortening. Position bowl or pan onrack position 1 in unheated oven.

2. Fill a baking dish with 2 cups(455 mL)of boiling water andplace it on the floor of the oven.Close the oven door.

23

sing and Caring for Your Oven

3. Turn SELECTOR to PROOF/KEEP WARM.

4. Press ENTER.

1. Turn SELECTOR to BREAD.


Let the dough rise for the time specifiedin your recipe or until the dough doubresin size.

5. Shape dough after it has risen.Follow recipe instructions for doughshaping.

6. At the end of Proofing, pressCANCEL.

2. Rotate SET to desired preheattemperature,

The preheat temperature setting isadjustable between "430F" and "390F",


Once the oven reaches preheat, you willhear 1 beep and the oven display willshow 40°F (22°C) below preheattemperature setting.

NOTE: See Bread recipes in back of Useand Care guide. For best results, do notbake on more than 2 racks at a time when

using the BREAD setting.

4. When bread is done, turnSELECTOR to RESET.


Control knobs Sponge and warm,soapy water

• Turn knobs to RESET and pull straightaway from control panel.

• Wash, rinse, and dry thoroughly. Donot soak.

• Do not use steel wool or abrasive

cleansers. They may damage the finishof the knobs.

• Replace knobs. Make sure all knobspoint to RESET.

Control panel • See "Cleaning Stainless Steel Surfaces"later in this section.

Exterior surfaces • See "Cleaning Stainless Steel Surfaces"(other than later in this section.cooktop)

Broiler grid Steel-wool pad and • Wash, rinse, and dry thoroughly.(clean after warm, soapy water • Do not clean the grid in the Self-each use) Cleaning cycle.

24

snng and Caring for Your Oven


Broiler pan Steel-wool pad and • Wash, rinse, and dry thoroughly.warm, soapy water

OR OR

Oven racks

Oven door glass

Oven cavity

The Self-Cleaningcycle

Steel-wool pad andwarm, soapy water

OR

The Self-Cleaningcycle

Paper towel and sprayglass cleaner

OR

Warm, soapy waterand a nonabrasive,plastic scrubbing pad

Self-Cleaning cycle

• Leave in oven during Self-Cleaning cycle.

NOTE: Drain excess grease before leavingin oven during Self-Cleaning cycle

• Wash, rinse, and dry thoroughly.

OR

• Leave in oven during Self-Cleaning cycle.

NOTE: Racks will permanently discolor andbecome harder to slide if left in oven duringthe Self-Cleaning cycle. Apply a smallamount of vegetable oil to the side rungsto aid sliding.

• Make sure oven is cool.

• Follow directions provided with thecleaner.

• Wash, wipe with clean water, and drythoroughly.

• Wipe up food spills containing sugar assoon as possible after the oven coolsdown. (See the "Using the Self-CleaningCycle" section.)

25

slng and Caring for Your Oven

Cleaning Stainless Steel Surfaces

• Do not use steel wool or soap-filled scouring pads,• Rub in the direction of the grain line to avoid marring the surface.• Always wipe dry to avoid water marks.• GREAT RESULTS TM Stainless Steel Cleaner is the recommended cleaner used. To order

call your local dealer or KitchenAid for information.• If commercial cleaners are used, follow label directions. If product contains chlorine

(bleach), rinse thoroughly and dry with a soft, lint-free cloth. Chlorine is a corrosivesubstance.

CLEANING AGENT HOW TO USE

Routine cleaning Liquid detergent soap and Wipe with damp cloth or sponge,and fingerprints water, all-purpose cleaner then rinse with clean water and

wipe dry.

Stubborn stains Mild abrasive cleanser or Rub in the direction of grain linesand baked-on stainless steel cleaners with a damp cloth or sponge andresidue cleaner. Rinse thoroughly.

Repeat if necessary.

Hard water spots Vinegar Swab or wipe with cloth. Rinsewith water and dry.

The oven lights will come on when you open

the oven door or when any function (otherthan CLEAN and PROOF) is selected.

NOTES:

• Make sure the oven is cool before

replacing the light bulb.

• The oven lights will not work during theSelf-Cleaning or Proof cycles.

Replacing the oven light:

1. Unplug oven or disconnect power.

2. Remove glass light cover by grasping thefront edge of cover and pulling it awayfrom the side wall of the oven.

3. Remove the light bulb from its socket.Replace the bulb with another halogenbulb (12 volt, 5 watt maximum, availableat most hardware stores).

4. Replace the light cover by snapping itback into wall.

5. Plug in oven or reconnect power.

26

CycletheSelf-Cleaning

Burn Hazard

Do not touch the oven during the Self-Cleaning cycle.

Keep children away from oven during Self-Cleaning cycle.

Do not use commercial oven cleaners in your oven.

Failure to follow these instructions can result in burns, or

illness from inhaling dangerous fumes.

Before you start the Self-Cleaningcycle, make sure you:NOTE: DO NOT clean, move, or bend the

gasket. Poor cleaning, baking, and roastingmay result.

• Hand-clean the areas shown. They do notget hot enough during the Self-Cleaningcycle for soil to burn away. Use hot waterand detergent or a soapy, steel-wool padfor cleaning.

• Do not let water, cleaner, etc., enter slotson door and frame.

• Remove the broiler grid and any cook-ware/bakeware being stored in the oven.

• Wipe out any loose soil or grease. Thiswill help reduce smoke during the Self-Cleaning cycle.

• Wipe up food spills containing sugar assoon as possible after the oven coolsdown. When sugar is heated to a hightemperature in the Self-Cleaning cycle, thehigh temperature can cause the sugar toburn and react with the porcelain. This cancause staining and etching, pitting, or faintwhite spots.

• Remove the oven racks from the oven if

you want them to remain shiny. You canclean the oven racks in the Self-Cleaningcycle, but they will become harder to slide.(See the "Cleaning chart" in the "Caring forYour Oven" section.) If you clean the racksin the Self-Cleaning cycle, place them onthe 2nd and 4th rack guides. (The guidesare counted from bottom to top.)

• Heat and odors are normal during theSelf-Cleaning cycle. Keep the kitchen wellventilated by opening a window or byturning on a vent hood or other kitchenvent during the cycle.

IMPORTANT: The health of some birds is

extremely sensitive to the fumes given offduring the Self-Cleaning cycle. Exposure tothe fumes may result in death to certainbirds. Always move birds to another closedand well ventilated room.

27

_sing the Self-Cleaning Cycle

TIPS:

• Keep the kitchen well ventilated duringthe Self-Cleaning cycle to help get rid ofheat, odors, and smoke.

• Clean the oven before it gets heavilysoiled. Cleaning a very soiled oven takeslonger and results in more smoke thanusual.

• Do not block the vent during theSelf-Cleaning cycle, Air must move freelyfor best cleaning results.

• Do not leave any foil in the oven duringthe Self-Cleaning cycle. Foil could burn ormelt and damage the oven surface.

• The oven light will not work during theSelf-Cleaning cycle.

• Do not use your cooktop during the Self-Cleaning cycle.

; _ _ _ : D_ E :_ _ _,_

• Make sure clock is set tocorrect time of day. The clockcannot be set during theSelf-Cleaning cycle.

• Make sure the oven door iscompletely closed.

To start cleaning immediately:

1. Turn SELECTOR to CLEAN.

2. Rotate SET to select "On".

3. Press ENTER to start a preset,non-adjustable 3_ hour cycle.

To delay start cleaning cycle:

1. Follow steps 1-3 above, beforemoving on.

2. Press ENTER twice.

The time the cycle will end is displayedand the STOP TIME LED will blink.

3. Rotate SET to desired STOPTIME.

4. Press ENTER to accept.The DURATION and STOP TIME arrowwill illuminate.

NOTE: If you set a delayed start for theclean cycle, the oven door will still lock.You have to press CANCEL to cancelyour selection.

To stop the Self-Cleaning cycle atany time:

Turn SELECTOR to RESET.

OR

Press CANCEL.

To view the time remaining:

Press ENTER.

The display will return to "cln" after5 seconds.

28

il ismg the Self-Cleaning Cycle

: __ v _:: • _ :_×_:_, _: __ _: :_ _ _ __ __ _ _ ,___ _:_<_. __, _:_:: _., _ _ _ ;__ _, _ _ _ _ v¸_

• After the oven cools to room

temperature, wipe up any residue or ashwith a damp cloth or sponge, if any spotsremain, clean with a mild abrasivecleanser or cleaning sponge.

• Clean the oven before it gets heavilysoiled. Cleaning a very soiled oventakes longer and results in more smokethan usual.

• If the Self-Cleaning cycle does not getthe oven as clean as you expected, youmay not have prepared the oven properly.Hand-clean areas noted in "Before youstart" earlier in this section.

The Self-Cleaning cycle uses very high heatto burn away soil and grease. During thecycle, the oven gets much hotter than itdoes for normal baking or broiling. This highheat breaks up the soil or grease and burnsit away.

The graph below is representative of anormal, 3½-hour Self-Cleaning cycle. Notethat the heating stops after 3 hours, but ittakes longer for the oven to cool enough tounlock.

r,,,_,,DOOR LOCKS

START 1

CLEANING CYCLE

OVEN SHUTS OFF

DOOR UNLOCKS( fan stays on )

2 3Time In Hours

STOP

29

• YroubleshootingThis section is designed to help you save the cost of a service call. It outlines possibleproblems, their causes, and actions you can take to solve each problem. If you still needassistance or service, call our Consumer Assistance Center (in the U.S.A., see page 33; inCanada, see page 34) for help or calling for service. Please provide a detailed description ofthe problem, your appliance's complete model and serial numbers, and the purchase orinstallation date. (See the "A Note to You" section.) This information will help us respondproperly to your request.

PROBLEM POSSIBLE CAUSE WHAT TO DO

Nothing willoperate

The oven willnot operate

Burner fails to

light

The unit is not wired into a live

circuit with proper voltage.

A household fuse has blownor a circuit breaker has

tripped.

The unit is not properlyconnected to gas supply.

You have not set the

electronic control correctly.

You have programmed adelayed start time.

Wire the unit into a live circuit with

proper voltage. (See InstallationInstructions.)

Replace household fuse or resetcircuit breaker.

Contact a designated servicingoutlet to reconnect range.

Refer to the section in this manual

describing the function you areoperating.

Wait for the start time to be reachedor cancel and reset the controls.

The unit is not plugged in orwired into a live circuit or

circuit with proper voltage.

Plug unit into a properly groundedoutlet. Wire the unit into a live circuitwith proper voltage. (See installationinstructions.)

A household fuse has blownor a circuit breaker hastripped.

Replace household fuse or resetcircuit breaker.

The burner ports are clogged. Clean with a straight pin. (Seepage 11 .)

Burner flames

are unevenThe burner ports are clogged.

The burner cap is not inposition.

Clean with a straight pin. (Seepage 11 .) If this fails, call for service.

Make sure the burner cap is properlyseated on the burner head.

Burner flames

lift off ports, areyellow, or arenoisy whenturned off,

The air/gas mixture isincorrect.

Follow instructions on page 12,"Adjusting the height of top burnerflame." If this does not work, callservice technician to check mixture.

Burner makes The burner is wet from Let dry.popping noises washing.when on

3O

roubleshoohng


Burners spark It is normal for all four

burners to spark when aburner is turned on, but hasnot yet ignited.

Continuous sparking may becaused when:

No action is needed. Burneroperation is not affected and thesparking should end when the knobis moved from LITE.

--There is a faulty sparkmodule.

Contact service technician to replacemodule.

--The wall outlet wiring is Contact a qualified electrician toincorrect, correct wiring, if needed.

The surface You are not pushing in Push control knob(s) in beforeburner controls before turning, turning to a setting.will not turn

Cooling fan runsdudng BAKE,CONVECT

BAKE, CON-VECT ROAST,BROIL, CON-VECT BROIL orCLEAN

It is normal for the fan toautomatically run while theoven is in use to cool theelectronic control.

The convection It is normal for the No action is needed.fan does not convection fan to shut off

run all the time when the door is opened.

The Self- You have programmed a Wait for the start time to be reached,Cleaning cycle delayed start time. or cancel and reset the control.will not operate

An "F" code appears on the Call a service technician to repair.display.

Odor from oven Heating of insulation. Odors are normal when the range isnew. The odors will disappear as theoven is used.

continued on next page

31

•, roubleshoohng


Cookware is notlevel on the

range (Check tosee if liquidsare level incookware.)

Range is not level

Cookware does not have flatbottom.

Level range. (See InstallationInstructions.)

Use cookware with flat bottoms.

Excessive heat

on cooktop inareas aroundcookware

Cookware is not the correct

size for the surface cookingarea.

Choose cookware the same size orslightly larger than the burner.

Slow baking orroasting

Oven temperature not highenough.

Oven not preheated beforebaking.

Bakeware is not correct size.

Opening oven door while foodis baking or roasting.

Increase oven temperature 25 ° F(14°C).

Preheat oven to selected temperaturebefore placing food in whenpreheating is recommended.

Choose bakeware that will allow 2

inches (5 cm) of air space around allsides.

Open door to check food when timersignals shortest time suggested inrecipe. "Oven peeking" can makecooking times longer.

Baked items toobrown on bottom

Oven not preheated toselected temperature.

Bakeware is not correct size

Oven rack is set too low.

Oven temperature set too high.

Preheat oven to selected temperaturebefore placing food in oven.

Choose bakeware that will allow 2

inches (5 cm) of air space around allsides.

Position rack higher in oven.

Decrease oven temperature 15 ° to25°F (8 ° to 14°C)

Unevenly baked Range is not level. Level the range.

items Food improperly placed in Bake in center of oven with 2 inches

oven. (5 cm) of space around each pan.

Batter not level in pan. Make sure batter is leveled in panbefore placing in oven.

Crust edge Filling requires more baking Shield edge with foil.browns before time than crust

pie is done

The display is There has been a power Reset the clock. (See page 15.)showing "PF" failure.

none of these items was causing your problem, see "Requesting Assistance or Service" on page 33or 34.

32

ServiceAssistance or

Before calling for assistance or service, please check the "Troubleshooting Guide" section. Itmay save you the cost of a service call. If you still need help, follow these instructions.

Cell the KitchenAid Consumer

_ ssistance Center toll

free: 1-800-422-1230.Our consultants are

available to assist you.

When calling:Please know the purchase date, and thecomplete model and serial number of yourappliance (see the "A Note to You" section).This information will help us to betterrespond to your request.

Our consultants provide assistance with:

• Features and specifications on our full lineof appliances.

• Installation information.

• Accessory and repair parts sales.

• Specialized customer assistance(Spanish speaking, hearing impaired,limited vision, etc.).

• Referrals to service companies andrepair parts distributors.

KitchenAid designated servicetechnicians are trained to fulfill the

product warranty and provide after-warranty service, anywhere in theUnited States.

To locate the KitchenAid designatedservice company in your area, you canalso look in your telephone directoryYellow Pages.

If you need to order replacement parts,we recommend that you only use factoryspecified parts. These parts will fit rightand work right, because they are madewith the same precision used to build

every new KITCHENAID ® appliance. Tolocate factory specified replacement parts inyour area, call our Consumer AssistanceCenter telephone number or your nearestdesignated service center.

If you need further assistance, you can write toKitchenAid with any questions or concerns at:

KitchenAid Brand Home AppliancesConsumer Assistance Center

c/o Correspondence Dept.2000 North M-63Benton Harbor, MI 49022-2692

Please include a daytime phone numberin your correspondence.

33

equeshng Assistance or Service

Call the KitchenAid ConsumerAssistance Center toll free:

8:30 a.m. - 6 p.m. (EST) at1-800-461-5681. Our consult-ants are available to assist

yOU.

When calling:Please know the purchase date, and thecomplete model and serial number of yourappliance (see the "A Note to You" section).This information will help us to betterrespond to your request.

Our consultants provide assistance with:

• Features and specifications on our full lineof appliances.

• Accessory and repair parts sales.• Specialized customer assistance

(French speaking, hearing impaired,limited vision, etc.).

• Referrals to local dealers, servicecompanies, and repair parts distributors.

KitchenAid designated servicetechnicians are trained to fulfill theproduct warranty and provide after-warranty service, anywhere in Canada.

To locate the KitchenAid designatedservice company in your area, you canalso look in your telephone directoryYellow Pages.

Contact Inglis Limited Appliance Service from anywhere in Canada at 1-800-807-6777.

If you need to order replacement parts,we recommend that you only use factoryspecified parts. These parts will fit rightand work right, because they are madewith the same precision used to build

every new KITCHENAID ® appliance. Tolocate factory specified replacement partsin your area, call our Consumer AssistanceCenter telephone number or your nearestdesignated service center.

, ,, , =I@I 8tl It.tl;i'@...........

If you need further assistance, you can Please include a daytime phone number inwrite to KitchenAid with any questions or your correspondence.concerns at:

Consumer Relations DepartmentKitchenAid Canada1901 Minnesota CourtMississauga, Ontario L5N3A7

34

Recipes

BIGA:

4 cups (1 L) all-purpose flour1 cup (250 mL) water (100-110°F [38-43°C])3/, tsp. (4 mL) active dry yeast

Preparation of the Biga:

Stir the yeast into warm water. Let stand untilthe yeast is dissolved. Combine yeast mix-ture and flour and mix on low speed about1 minute. Knead on low speed for 5 minutes.Place in a glass or plastic bowl and coverwith plastic wrap so that the plastic touchesthe surface of the biga. Allow to rise for 12 to14 hours at about 64-68°F (18-20°C).

INGREDIENTS:

Biga1 pkg. active dry yeast1 cup (250 mL) water (100-110°F [38-43°C])2 cups (500 mL) corn flour4-4'_ cups (1-1.12 L) all-purpose flour (divided)1¼ cups (313 mL) milk (95-100°F [35-38°C])3 T (45 mL) butter, softened1 T (15 mL) salt

Pour warm water into mixing bowl and stir inyeast. Let stand until the yeast is dissolved.Add biga to yeast mixture, tearing biga intosmall pieces. Mix for about 2 minutes. Add cornflour, 3 cups (750 mL) of the all-purpose flour,milk and butter and mix until well combined.

Knead the dough for 5 minutes adding theremaining flour as needed until the dough issmooth and elastic. At 2½ minutes into the

kneading time, add the salt.

Divide the dough into 4 equal parts and shapeinto balls. Cover and let stand for 15-20minutes.

On a lightly floured surface, roll the loaves into12 in (30.4 cm) circles. Place on baking sheetslined with nonstick parchment paper. Coverand let rise for 70 minutes or proof in oven for50 minutes.

After rising, sprinkle lightly with flour. Bakeusing the BREAD setting for about 20-25minutes.

BIGA:

4 cups (1 L) all-purpose flour1 cup (250 mL) water (100-110°F [38-43°C])3/4tsp. (4 mL) active dry yeast


Stir the yeast into warm water. Let stand untilthe yeast is dissolved. Combine the yeastmixture and flour and mix on low speed about1 minute. Knead on low speed for 5 minutes.Place in a glass or plastic bowl and cover withplastic wrap so that the plastic touches thesurface of the biga. Allow to rise for 12 to 14hours at about 64-68°F (18-20°C).

INGREDIENTS:

Biga1'/2 tsp. (7 mL) active dry yeast14 cups (417 mL) water (100-110°F [3843°C])2N cups (687 mL) rye flour13/,-2 cups (438-500 mL)all-purpose flour1 T (15 mL) salt

Pour warm water into mixing bowl and stir inyeast. Let stand until the yeast is dissolved. Addbiga to yeast mixture, tearing biga into smallpieces. Mix for about 2 minutes. Add the ryeflour, 1½ cups (375 mL) of the all-purpose flourand mix until well combined. Knead the doughfor 5 minutes adding the remaining flour asneeded until the dough is smooth and elastic. At2½ minutes into the kneading time, add the salt.

Place dough in a greased bowl tuming togrease all sides of the dough. Cover withplastic wrap and let stand at room temperaturefor 15-20 minutes.

Divide the dough into 5 equal parts and shapeinto round loaves. Let stand, covered, for 15-20minutes.

Dust surface of loaves with rye flour and placeon a baking sheet lined with nonstick parch-ment paper. Make diagonal slashes about1 in (2.5 cm) apart with razor blade or sharpknife to form a diamond pattern on the top ofeach loaf. Cover and let rise for 80-90 minutes

or proof in oven for 60 minutes.

Bake using the BREAD setting for about 30-35minutes.

Makes 4 - 1 ib (455 g) loaves.Makes 5 - 10 oz (285 g) loaves. 35

_ __i_ .. read Recipes

INGREDIENTS:

1 cup (250 mL) water, (100-110°F [38-43°C])2 packages active dry yeast7_ - 73/,cups (1.87-1.94 L) all-purpose flour(divided)1'/2 cups (375 mL) milk3'½ T (52.5 mL) butter21/_T (37.5 mL) granulated sugar1 T (15 mL) salt

EGG GLAZE:

1 egg1 T (15 mL) milkpinch salt

Pour warm water into mixing bowl and stir inyeast. Let stand until the yeast is dissolved. Mixfor about 2 minutes. Add 6 cups (1.5 L) of flour,milk, butter, sugar and mix until well combined.Knead the dough for 5 minutes adding theremaining flour as needed until the dough issmooth and elastic. At 2½ minutes into thekneading time, add the salt.

Cover the dough and allow to stand for 30minutes.

Divide the dough into 9 equal pieces and forminto little loaves. Cover and let stand for 15minutes.

Stretch into ropes about 16 in (40.6 cm) longand place on a baking sheet lined with nonstickparchment paper. Cover and let rise for 60-70minutes or proof in oven for 30 minutes.

Mix together ingredients for glaze. Slash loavesin zigzag pattem with razor blade or sharp knifeand brush with glaze.

Bake using the BREAD setting for about 20-25minutes.

Makes 9 - 5 oz (150 mL) loaves.

BIGA:

4 cups (1 L) all-purpose flour1 cup (250 mL) water (100-110°F [38-43°C])_/, tsp. (4 mL) active dry yeast



INGREDIENTS:

Biga4 cups (1 L) all-purpose flour1 cup (250 mL) + 1 T (15 mL) milk (100-1t0°F[38-43°C])9 T (135 mL) butter

2 tsp. (10 mL) granulated sugar1 pkg. active dry yeast1 T (15 mL) salt2 eggs

8 oz. (240 mL) grated parmesan cheese

EGG GLAZE:


Pour warm water into mixing bowl and stir inyeast. Let stand until the yeast is dissolved.Add biga to yeast mixture, tearing biga intosmall pieces. Mix for about 2 minutes. Add

flour, butter, sugar, eggs and salt then mix untilwell combined. Knead the dough for 5 minutesadding the parmesan cheese a little at a timeuntil the dough is smooth and elastic

Place dough in a greased bowl tuming togrease all sides of the dough. Cover with plas-tic wrap and let stand at room temperature for15-20 minutes. Grease 3 - 9V, x 5V, x 2_/, in

(23.5 x 13.5 x 6.9 cm) loaf pans.

Divide the dough into 9 equal pieces and forminto ropes about 12 in (30.4 cm) long. Braid 3ropes together, sealing ends. Tuck ends underslightly and place in pan. Continue with the otherloaves. Mix glaze and brush loaves with glaze.Cover and let rise at room temperature for 60-70minutes or proof in oven for 30 minutes.

Bake using the BREAD setting for about 30-35minutes. Remove from pans and cool on wireracks.

Makes 3 - 1 Ib (455 g) loaves.36

/!i: read Recipes

BIGA:

4 cups (I L) al!-purpose flour1 cup (250 mL) water (100-110°F [38-43°C])3/, tsp. (4 mL) active dry yeast



INGREDIENTS:

5'_ - 5¾ cups (1.37-1.44 L) all-purpose flour(divided)¾ cup (188 mL) milk (100-110°F [38-43°C])'/2 cup (125 mL) granulated sugar7 T (105 mL) butter1 pkg. active dry yeast1 T (15 mL) salt4 eggs1½ cups (375 mL) semi-sweet chocolatechips

EGG GLAZE:


Pour warm water into mixing bowl and stir inyeast. Let stand until the yeast is dissolved.Add biga to yeast mixture, tearing biga intosmall pieces. Mix for about 2 minutes. Add 4_cups (1.12 L) of flour, butter, sugar, eggs andsalt then mix until well combined. Knead the

dough for 5 minutes adding the remaining flouras needed until the dough is smooth and elas-tic. Knead in chocolate chips. Place dough in agreased bowl turning to grease all sides of thedough. Cover with plastic wrap and let stand atroom temperature for 50 minutes.

Divide the dough into 3 dozen balls about 2½ in(6.3 cm) in diameter each. Place on bakingsheets lined with nonstick parchment paper.Mix together ingredients for glaze. Brush rollswith glaze. Cover and let rise for 70-80 minutesor proof in oven for 50 minutes.

Bake using the BREAD setting for about 15-20minutes. For best results, do not bake on morethan 2 racks at a time when using the BREADsetting.

Makes 3 dozen rolls.

½ cup (125 mL) milk3 T (45 mL) granulated sugar2 tsp. (10 mL) salt3 T (45 mL) butter2 pkg. active dry yeast1_ cup (375 mL) warm water (100-110°F[38-43°C])5-6 cups (1.25-1.5 L) all-purpose flour(divided)

Combine milk, sugar, salt and butter in smallsaucepan. Heat over low heat until buttermelts and sugar dissolves. Cool to luke-warm.

Pour warm water into the mixing bowl. Stirthe yeast into the warm water. Let standuntil the yeast is dissolved. Add lukewarmmilk mixture and 4½ cups (1.12 L) flour. Mixfor about 2 minutes, until well combined.Knead the dough for 5 minutes adding theremaining flour as needed until the dough issmooth and elastic.

Place dough in a greased bowl turning togrease all sides of the dough. Cover and letstand at room temperature for 60 minutes oruntil doubled in size or proof in oven for40-45 minutes.

Punch dough down and divide in half.Shape into loaves and place in greased 8½x 41/_x 2½ in (21.5 x 11.4 x 6.3 cm) loafpans. Cover and let stand at roomtemperature for 40 minutes or until doubledin size or proof in oven for 25-30 minutes.

Bake using the BREAD setting for 25-30minutes. Remove from pans and cool onwire racks.

Makes 2 - 1 Ib (455 g) loaves.

37

Dual Fuel Range

LENGTH OF KITCHENAID KITCHENAIDWARRANTY: WILL PAY FOR: WILL NOT PAY FOR:

ONE-YEAR FULLWARRANTYFROM DATE OFPURCHASE.

SECOND-THROUGH FIFTH-YEAR LIMITEDWARRANTYFROM DATE OFPURCHASE.

SECOND-THROUGH TENTH-YEAR LIMITEDWARRANTYFROM DATE OFPURCHASE.

Replacement partsand repair labor coststo correct defects inmaterials or workman-

ship. Service must beprovided by aKitchenAid designatedservicing outlet.

Replacement parts forany electric element orgas burner to correctdefects in materials or

workmanship.

Replacement parts forsolid state electronic

control system to correctdefects in materials or

workmanship.

Replacement parts forthe porcelain ovencavity/inner door if thepart rusts through dueto defects in materials

or workmanship.

A. Service calls to:

1. Correct the installation of the

range.2. Instruct you how to use the

range.3. Replace house fuses or correct

house wiring.

B. Repairs when range is used in otherthan normal home use.

C. Damage resulting from accident,alteration, misuse, abuse, fire, flood,acts of God, improper installation, orinstallation not in accordance withlocal electrical codes.

D. Any labor costs during the limitedwarranties.

E. Replacement parts or repair laborcosts for units operated outside theUnited States and Canada.

F. Pickup and delivery. This productis designed to be repaired in thehome.

G. Repairs to parts or systems resultingfrom unauthorized modifications

made to the appliance.

H. In Canada, travel or transportationexpenses to customers who reside inremote areas.

11/99

KITCHENAID AND KITCHENAID CANADA DO NOT ASSUME ANY RESPONSIBILITY

FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some states or provinces do notallow the exclusion or limitation of incidental or consequential damages, so this exclusion orlimitation may not apply to you. This warranty gives specific legal rights and you may alsohave other rights which vary from state to state or province to province.

Outside the 50 United States and Canada, this warranty does not apply. Contact yourlocal KitchenAid dealer to determine if another warranty applies.

If you need service, first see the "Requesting Assistance or Service" section of this book.After checking "Requesting Assistance or Service," additional help can be found by callingour Consumer Assistance Center telephone number, 1-800-422-1230, from anywhere in theU.S. For service in Canada, call 1-800-807-6777.

4452761 ® Registered Trademark of KitchenAid, US A. 12/99® 1999 All rights reserved KitchenAid Canada licensee in Canada Printed in USA

Documents

se and Care Guide · if you don't follow instructions. You ca__qnbe killed or seriously injured if you don't follow instructions. All safety messages will identify the hazard, tell