Owners Manual

ManualsBrandsZLINE ManualsCooking Appliances30 Inch Professional Double Electric Wall Oven with 10 Cu. Ft. Total Capacity, Self Clean, Convection Cooking, Warm & Proof Modes, Temperature Probe, Halogen Light, Telescoping Rack, Sabbath Mode, and ETL Listed: Black Stainless Steel

4241

Convection Roast

Convection Bake

OPERATION

FOODS RECOMMENDED FOR CONVECTION BAKE MODE

• Appetizers, Biscuits, Coffee Cakes

• Cookies (2 to 4 racks), Yeast Breads

• Cream Puffs, Popovers

• Casseroles and One-Dish Entreés

• Oven Meals (rack positions 1, 2, 3)

• Air-Leavened Foods (Soufﬂés, Meringue, Meringue-Topped Desserts, Angel

Food Cakes, Chiffon Cakes)

CONVECTION BAKE CHART

Reduce standard recipe temperature by 25 °F for Convection Bake. Temperatures

have been reduced in this chart.

CONVECTION ROAST TIPS

• Do not preheat for Convection Roast.

• Roast in a low-sided, uncovered pan.

• When roasting whole chicken or turkey, tuck wings behind back and loosely tie

legs with kitchen string.

• Use the 2-piece broil pan for roasting uncovered.

• Use an oven mitt to remove temperature probe.

• Do not touch broil element. Failure to do so can result in burns.

• Use the probe or a meat thermometer to determine the internal doneness on

“END” temperature (see cooking chart).

• Double-check the internal temperature of meat or poultry by inserting meat

thermometer into another position.

• Large birds may also need to be covered with foil (and pan roasted) during a

portion of the roasting time to prevent over-browning.

• The minimum safe temperature for stufﬁng in poultry is 165°F.

• After removing the item from the oven, cover loosely with foil for 10 to 15 minutes

before carving if necessary to increase the ﬁnal foodstuff temperature by 5° to

10°F.

BURN HAZARD

E23

OVEN CARE

PART CLEANING METHOD

15 Oven Rack (3) A

16 Broiler Pan Rack E

17 Broiler Pan E

18 Temperature Probe A

OVEN FINISHES / CLEANING METHODS

The entire oven can be safely cleaned with a soapy sponge, rinsed

and dried. If stubborn soil remains, follow the recommended

cleaning methods below.

• Always use the mildest cleaner that will do the job.

• Rub metal nishes in the direction of the grain.

• Use clean, soft cloths, sponges or paper towels.

• Rinse thoroughly with a minimum of water so it does not

drip into door slots.

• Dry to avoid water marks.

The cleaners listed below indicate types of products to use and

are not being endorsed. Use all products according to package

directions.

PART CLEANING METHOD

A Chrome

Plated

Wash with hot sudsy water. Rinse thoroughly

and dry. Or, gently rub with Soft Scrub

Bon-Ami

, Comet

, Ajax

, Brillo

or S.O.S.

pads as directed.

Easy Off

or Dow

Oven Cleaners (cold

oven formula) can be used, but may cause

darkening and discoloration.

Racks may be cleaned in the oven during the

Self-Cleaning mode. However, chromed racks

will lose their shiny nish and permanently

change to a metallic gray.

B Fiberglass

Knit

DO NOT HAND CLEAN GASKET.

C Glass

Spray Windex

or Glass Plus

onto a cloth

rst, then wipe to clean.

Use Fantastik

or Formula 409

to remove

grease spatters.

D Painted

Clean with hot sudsy water or apply Fantas-

tik

or Formula 409

rst to a clean sponge

or paper towel and wipe clean. Avoid using

powdered cleansers and steel wool pads.

E Porcelain

Immediately wipe up acidic spills like fruit

juice, milk and tomatoes with a dry towel.

Do not use a moistened sponge/towel on hot

porcelain. When cool, clean with hot sudsy

water or apply Bon-Ami

or Soft Scrub

a damp sponge. Rinse and dry. For stubborn

stains, gently use Brillo

or S.O.S.

pads. It is

normal for porcelain to craze (ne lines) with

age due to exposure from heat and food soil.

PART CLEANING METHOD

F Reective

Glass

Clean with hot sudsy water and sponge or

plastic scrubber. Rub stubborn stains with

vinegar, Windex

, ammonia or Bon-Ami

NOT USE HARSH ABRASIVES.

G Stainless

Always wipe or rub with grain. Clean with

a soapy sponge then rinse and dry. Or, wipe

with Fantastik

or Formula 409

sprayed

onto a paper towel. Protect and polish with

Stainless Steel Magic

and a soft cloth.

Remove water spots with a cloth dampened

with white vinegar. Use Zud

, Cameo

, Bar

Keeper’s Friend

or RevereWare Stainless

Steel Cleaner

, to remove heat discoloration.

AUTOMATIC SELF-CLEANING

WARNING

BURN HAZARD

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

Keep children away from oven during Self-Cleaning cycle.

Failure to do so can result in burns.

This oven features a self-cleaning function that eliminates the

need to manually scrub the oven interior. During self-cleaning, the

oven uses very high temperatures, burning soil to a powdery ash.

IMPORTANT: The health of some birds is extremely sensitive

to the fumes given off during the Self-Cleaning cycle. Exposure

to the fumes may result in death to certain birds. Always move

birds to another closed and well-ventilated room.

• Keep the kitchen well ventilated during the Self-Cleaning

cycle to help get rid of heat, odors and smoke.

• It is common to see smoke and/or an occasional ame-up

during the Self-Clean cycle, depending on the content and

amount of soil remaining in the oven. If a ame persists, turn

off the oven and allow it to cool before opening the door to

wipe up the excessive food soil.

• Do not block the oven vent(s) during the Self-Cleaning cycle.

Air must be able to move freely. See “Oven Vents” on page 13.

• Do not clean, rub, damage or move the oven door gasket.

• The door latch is automatically activated after selecting the

Self-Clean cycle. “AUTO LOCK” will appear in the display.

This ensures that the oven door cannot be opened while the

oven interior is at clean temperatures.

• The oven is preset for a 2.5 hour clean cycle; however, the time

can be changed. Suggested clean times are 2 hours for light soil

and between 3.0 hours and 3.5 hours for average to heavy soil.

• Clean mode stops automatically at the end of the set cleaning

time.

FOOD ITEM RACK POSITION TEMP °F (PREHEATED OVEN) TIME (MIN.)

CAKE

Cupcake 2 325° F 20-22

Bundt cake 1 325° F 43-50

Angel Food 1 325° F 43-47

PIE

2 crust, fresh 9” 2 350-400° F 40-52

2 crust, frozen fruit, 9” 2 350° F 68-78

Sugar 2 325-350° F 8-10

Chocolate chip 2 325-350° F 8-13

Brownies 2 325° F 29-36

BREADS

Yeast bread, 9x5 2 350° F 18-22

Yeast rolls 2 350-375° F 12-15

Biscuits 2 375° F 8-10

Mufﬁns 2 400° F 17-21

PIZZA

Frozen 2 375-425° F 23-26

Fresh 2 450° F 15- 18

MEAT WEIGHT (LB) OVEN TEMP °F RACK POSITION TIME (MIN. PER LB) INTERNAL TEMP. °F

BEEF

Rib Roast 4-6 325° F 2

16-20

18-22

145° F medium rare

160° F medium

Rib Eye Roast (boneless) 4-6 325° F 2

16-20

18-22

145° F medium rare

160° F medium

Rump. Eye, Trip, Sirloin (boneless)

3-6 325° F 2

16-20

18-22

145° F medium rare

160° F medium

3-6 325° F 2

16-20

18-22

145° F medium rare

160° F medium

Tenderloin Roast 2-3 400° F 2 15-20 145° F medium rare

PORK

Loin Roast

(boneless or bone-in)

5-8 350° F 2 16-20 160° F medium

Shoulder 3-6 350° F 2 20-25 160° F medium

POULTRY

Chicken whole 3-4 375° F 2 18-21 180° F

Turkey, not stuffed 12-15 325° F 1 10-14 180° F

Turkey, not stuffed 16-20 325° F 1 9-11 180° F

Turkey, not stuffed 21-25 325° F 1 6-10 180° F

Turkey Breast 3-8 325° F 1 15-20 170° F

Cornish Hen 1-1.5 350° F 2 45-75 total 180° F

LAMB

Half leg 3-4 325° F 2

22-27

28-33

160° F medium

170° F well

Whole leg 6-8 325° F 1

22-27

28-33

160° F medium

170° F well