Use and Care Manual

E
Getting Started
UNPACKING AND EXAMINING
YOUR OVEN
1. Remove all packing materials from inside the oven.
2. Remove the feature sticker, if there is one. Check the
oven for any damage, such as misaligned or bent oven,
damaged oven seals and sealing surfaces, broken or
loose door hinges and latches and dents inside the
cavity or on the front side of the oven. If there is any
damage, do not operate the oven and contact your
dealer or an AUTHORIZED SERVICER.
3. Install or locate this appliance only in accordance with
the provided Installation Manual.
SEALING SURFACES OVEN CAVITY
DOOR SEALS DOOR LATCHDOOR HINGES
CHOOSING A LOCATION FOR
YOUR OVEN
You will use your oven frequently, so plan its location
for ease of use. Your oven can be built into a cabinet or
wall by itself, or above any electric wall oven, microwave
drawer or warming drawer that specify the combination
of this oven. It cannot be built in above any gas wall oven.
Min.
2"
(5.1 cm)
Combi Steam/
Convec
™
Oven Cutout
Electric Wall Oven /
Warming Drawer /
Microwave Drawer
Cutout
Min.
36"
(91.5 cm)
Information You Need To Know
GROUNDING
INSTRUCTIONS
This appliance must be grounded. The oven is equipped
with a cord having a grounding wire with a grounding plug.
It must be plugged into a wall receptacle that is properly
installed and grounded in accordance with the National
Electrical Code and local codes and ordinances. In the
event of an electrical short circuit, grounding reduces
risk of electric shock by providing an escape wire for the
electric current.
WARNING – Improper use of the grounding plug can
result in a risk of electric shock. Do not use an extension
cord. If the power supply cord is too short, have a
qualified electrician or serviceman install an outlet near
the appliance.
If you have any questions about the grounding or electrical
instructions, consult a qualified electrician or service
person.
ABOUT SAFETY
• Check foods to see that they are cooked to the United
States Department of Agriculture's recommended
temperatures.
TEMP FOOD
160˚F (71˚C) ...for fresh pork, ground meat,
boneless white poultry, fish,
seafood, egg dishes and frozen
prepared food.
165˚F (74˚C) ...for leftover, ready-to-reheat
refrigerated, and deli and carry-
out “fresh” food.
170˚F (77˚C) ... white meat of poultry.
180˚F (82˚C) ... dark meat of poultry.
To test for doneness, insert a meat thermometer in a thick
or dense area away from fat or bone.
• Accessible parts (e.g. oven door, oven cavity, dishes and
accessories) may become hot during use. Use dry pot
holders or oven mitts when removing container, food
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