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CLASSIC COMMERCIAL STYLE DUAL FUEL
CONVECTION RANGE
Use & Care Guide
For questions about features, operation/performance, parts, accessories or service, call: 1-800-422-1230
or visit our website at www.kitchenaid.com
In Canada call: 1-800-807-6777 or visit our website at www.KitchenAid.ca
CUISINIÈRE À CONVECTION -
STYLECLASSIQUECOMMERCIALÀ
BI-COMBUSTIBLE
Guide d’utilisation et d’entretien
Au Canada composez le 1-800-807-6777 ou visitez notre site web à www.KitchenAid.ca
Table of Contents/Table d
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TABLE OF CONTENTS TABLE DES MATIÈRES RANGE SAFETY .............................................................................3 SÉCURITÉ DE LA CUISINIÈRE ...................................................27 The Anti-Tip Bracket ....................................................................4 La bride antibasculement...........................................................28 PARTS AND FEATURES................................................................6 PIÈCES ET CARACTÉRISTIQUES ...
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RANGE SAFETY Your safety and the safety of others are very important. We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages. This is the safety alert symbol. This symbol alerts you to potential hazards that can kill or hurt you and others. All safety messages will follow the safety alert symbol and either the word “DANGER” or “WARNING.” These words mean: You can be killed or seriously injured if you don't immediately DANG
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The Anti-Tip Bracket The range will not tip during normal use. However, the range can tip if you apply too much force or weight to the open door without the anti-tip bracket fastened down properly. WARNING 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 or serious burns to c
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IMPORTANT SAFETY INSTRUCTIONS WARNING: To reduce the risk of fire, electrical shock, injury to Clean Cooktop With Caution – If a wet sponge or cloth persons, or damage when using the range, follow basic is used to wipe spills on a hot cooking area, be careful precautions, including the following: to avoid steam burn. Some cleaners can produce noxious fumes if applied to a hot surface. WARNING: TO REDUCE THE RISK OF TIPPING OF THE RANGE, THE RANGE MUST BE SECURED BY PROPERLY Use Care
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PARTS AND FEATURES This manual covers several different models. The range you have purchased may have some or all of the items listed. The locations and appearances of the features shown here may not match those of your model. 48" (122 cm) Control Panel AB C DE FGH I J KL M N OP Q RS Cooktop Oven Cooktop Oven Cooktop A. Surface burner locator D. Selector knob I. Center rear left control M. Selector knob R. Right rear control knob knob (15,000 Btu/h) (15,000 Btu/h) B. Left rear control knob E. E
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D H A B C E F G I J K Cooktop Oven Cooktop A. Surface burner locator E. Selector knob J. Right rear control knob (15,000 Btu/h) B. Left rear control knob (15,000 Btu/h) F. Enter button K. Right front control knob (6,000 Btu/h) C Left front control knob (6,000 Btu/h) G. Oven light switch D. Griddle control knob (18,000 Btu/h) H. Cancel button I. Set knob JK A EI F G H BC D Cooktop Oven Cooktop A. Surface burner locator E. Selector knob J. Right rear control knob (15,000 Btu/h) B. Left rear contro
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Range J K L M A N B O C D P Q E R F S G H I A. Center rear left surface burner G. Gas regulator K. Right rear surface burner P. Self-cleaning latch (located in rear of range) B. Left rear surface burner L. Center rear right surface burner Q. Broil element (not shown) H. Door gasket C. Center front left surface burner M. Right front surface burner R. Oven rack I. Bake element (not visible) D. Left front surface burner N. Center front right surface S. Model and serial number J. Pin connector burn
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Range A. Surface burner H B. Surface burner grate C. Control panel I D. Oven vent E. Gas regulator (rear of range) F. Door gasket A G. Bake element (not visible) J H. 2-pin connector (not shown; rear of B range -not for consumer use - for K factory test only) I. Stainless steel backguard (island trim not shown) C J. Grill, griddle, center burners or filler L D grate M K. Electronic oven control display E L. Self-cleaning latch N F M. Broil element (not shown) O G N. Oven rack O. Model and se
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COOKTOP USE SETTING RECOMMENDED USE Cooktop Controls LITE Light the burner. HI Start food cooking. WARNING Bring liquid to a boil. MED to HI Hold a rapid boil. Quickly brown or sear food. MED Fry or sauté foods. Fire Hazard Hold a slow boil. Do not let the burner flame extend beyond the edge of MED to LO Cook soups, sauces and gravies. the pan. Stew or steam foods. Turn off all controls when not cooking. Failure to follow these instructions can result in death LO Keep food wa
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IMPORTANT: Do not obstruct the flow of combustion and ventilation air around the burner grate edges. Simmer Plate Burner cap: Always keep the burner cap in place when using a surface burner. A clean burner cap will help avoid poor ignition and uneven flames. Always clean the burner cap after a spillover and routinely remove and clean the caps according to the “General Cleaning” section. Gas tube opening: Gas must flow freely throughout the gas tube opening for the burner to light properly.
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Do not use aluminum foil, charcoal or wood chips. 4. Place burner assembly over spill guard, making sure burner’s rear flange is seated in slot. Trim excess fat to reduce spattering. Slit the remaining fat on 5. Install the wave tray into the grill. The tab in the left rear the edges to avoid curling. corner of the bay must fit through the slot in the left rear Allow space between food on the grill. Crowding food will corner of the wave tray. result in uneven cooking. A Use a metal
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3. Apply a thin layer of vegetable oil to the entire surface of the FOOD SETTING COOK TIME griddle. The griddle is now ready to use. TOTAL MINUTES 4. After each use, reseason the griddle using steps 1 through 3. Pork Chops 5. The griddle can be used without additional vegetable oil after 1" (2.5 cm) MED 35-55 it has been properly seasoned. Ham Slices Using the Griddle: ¹₂" (1.3 cm) MED-HI 8-12 1. Position the drip tray under the front edge of the griddle to Frankfurters and MED 8-15 catch gr
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Home Canning ELECTRONIC OVEN When canning for long periods, alternate the use of surface burners between batches. This allows time for the most recently CONTROL used areas to cool. Center the canner on the grate. Do not place canner on 2 surface burners at the same time. For more information, contact your local agricultural A department. Companies that manufacture home canning products can also offer assistance. Cookware IMPORTANT: Do not leave empty cookware on a hot surface cooking
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OVEN USE Odors and smoke are normal when the oven is used the first few Convection Cooking times, or when it is heavily soiled. OVEN SETTING NUMBER OF RACK IMPORTANT: The health of some birds is extremely sensitive to RACKS USED POSITION(S) the fumes given off. Exposure to the fumes may result in death to certain birds. Always move birds to another closed and well- Convection Bake 1 1, 2 or 3 ventilated room. Convection Bake 2 2 and 4 Convection Bake 3 1, 3 and 5 Aluminum Foil IMPORTANT: To
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If the oven door is opened during baking or roasting, the broil and BAKEWARE/ RECOMMENDATIONS bake elements will turn off immediately. They will come back on RESULTS once the door is closed. Stoneware/Baking Follow manufacturer’s instructions. To Bake or Roast: stone Before baking and roasting, position racks according to the Crisp crusts “Positioning Racks and Bakeware” section. When roasting, it is Ovenproof May need to reduce baking not necessary to wait for the oven to preheat befo
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Broil Settings Choose cookie sheets without sides and roasting pans with lower sides to allow air to move freely around the food. Use the following chart when setting broiling levels and broiling temperatures. Test baked goods for doneness a few minutes before the minimum cooking time with an alternative method such as BROIL LEVEL BROIL BROIL using a toothpick. PERCENTAGE TEMPERATURE Use a meat thermometer or the temperature probe to HI 100 500°F (260°C) determine the doneness of mea
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Convection Roast CONVECTION ROASTING CHART Use the following chart below when convection roasting meats A and poultry. B FOOD/RACK COOK TIME OVEN TEMP. ONTERNAL POSITION (minutes FOOD TEMP. per 1 lb) C Beef, Rack Position 2 Rib Roast A. Broil element (example only) rare 20-25 140°F (60°C) B. Convection fan (example only) medium 25-30 300°F (149°C) 160°F (71°C) C. Bake element (example only) well-done 30-35 170°F (77C) Convection roasting can be used for roasting meats and poultry, Rib Roast
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FOOD/RACK COOK TIME OVEN TEMP. ONTERNAL Proofing Bread POSITION (minutes FOOD TEMP. per 1 lb) Proofing bread prepares the dough for baking by activating the yeast. Follow your recipe recommendation. Turkey*, Rack Positions 1 or 2 To Proof: 13 lbs and 10-15 300°F (149°C) 185°F (85°C) Before first proofing, place the dough in a lightly greased bowl under and cover loosely with wax paper, coated with shortening. Place (5.85 kg) on rack guide two, then place broiler pan on guide one. See Over 1
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Timed Cooking 6. Press the ENTER button. Proceed to next section for Browning function, or Timed Cooking will automatically begin WARNING in 20 seconds. Food Poisoning Hazard To Use the Browning Function (available in Bake, Do not let food sit in oven more than one hour before Convection Bake, and Convection Roast): or after cooking. After completing the Cook Time setting steps above, the browning light will blink. Turn the SET knob to “brn1,” “brn2,” or Doing so can result in food poisonin
