Owner's Manual
Covering model ARTS6651
Contents
Important Safety Information ................ 3
Cooking on the Smoothtop .................. 6
Utensil Recommendations .................. 7
Before Using the Oven ........................ 8
Custom Features ................................ 9
Oven Temperature Adjustment ............ 9
Using the Oven Control...................... 10
Self-Cleaning ..................................... 13
Electric
Display and Signals .......................... 14
Cooking
Baking ........................................... 15
Broiling .......................................... 18
Roasting ........................................ 19
Braising ......................................... 20
Care and Cleaning ............................. 21
Troubleshooting ................................. 24
Amana Warranty ............................... 28
Smoothtop Range
Keep instructions for future reference.
Be sure manual stays with range.
36-32015401-0
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 make sure 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, make
sure your range has been
• INJURY TO PERSONS
COULD RESULT
properly grounded and always
disconnect it from main power
supply before servicing.
• INSTALL ANTI-TIP
BRACKET(S) PACKED
WITHRANGE
California Safe Drinking Water
and Toxic Enforcement Act
(Proposition 65)
• SEEINSTALLATION
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 business to warn customers
of potential exposures to such
substances.
CAUTION
!
DO NOT TOUCH SURFACE UNITS OR AREAS NEAR UNITS—Surface
units may be hot though they are dark in color. Areas near surface units
may become hot enough to cause burns. During and after use, do not
touch, or let clothing touch or other flammable materials contact surface
units or areas near surface units 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
released during the self-cleaning
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.
SAVE THESE INSTRUCTIONS
3
IMPORTANT SAFETY INFORMATION
(cont'd)
ALL APPLIANCES
SURFACE
COOKING UNITS
1. Use Proper Pan Size—
This appliance is
1. Proper Installation—Be sure
your appliance is properly
installed and grounded by a
qualified technician.
equipped with one or more surface units of different
size. 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 Use Your Appliance for
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.
2. Never Leave Surface Units Unattended at High Heat
Settings—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.
5. Do Not Soak Removable Heating Elements—
Heating elements should never be immersed in
water.
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
should not be stored in an oven 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.
CAUTION
!
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.
• 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.
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.
SAVE THESE INSTRUCTIONS
4
IMPORTANT SAFETY INFORMATION
(cont'd)
OVENS
In Case of Fire
1. Use Care When Opening
Fires can occur as a result of over cooking
or excessive grease. Though a fire is
Door—Let hot air or steam
escape before removing or
unlikely, if one occurs, proceed as follows:
replacing food.
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
drip bowls, 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.
Precautions
4. Before Self-Cleaning the Oven—Remove broiler pan,
oven racks, and other utensils.
•
Do not cook food directly on
rangetop surface, always use
cookware.
!
5. Remove All Items From Rangetop and Backguard.
• 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.
• Do not lift or move range by grasping main cooktop.
This can result in cooktop cracking or shattering.
• Do not lift or move range by grasping oven door. This
can result in door glass breaking or shattering.
• Oven door contains a glass window. While this glass is
built to be sturdy and resistant, it is glass and should
be treated with care.
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 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
Cooking on the Smoothtop
Cooking Safely with
Surface Elements
Setting Surface Element Controls
Push 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. The controls have
infinite settings between LO and HI for fine
WARNING
!
temperature control.
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.
• You will see the element turn on and off
while you are cooking. This is the element
cycling to maintain proper temperature.
2. When finished cooking, turn control to OFF
position.
WARNING
!
Dual Surface Elements
LARGE
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.
Dual surface elements have an inner and outer
element that can be set according to the pan size.
The outer edge of your pan should always cover
the element graphic, with a maximum overhang
of 1 inch. To use inner and outer element
simultaneously, depress switch to LARGE position.
To use inner element only, turn switch to SMALL
position.
SMALL
• never clean broken cooktop.
Cleaners can penetrate broken
surface and cause electric
shock.
If smoothtop cooking surface
breaks, discontinue use and
notify an authorized servicer
immediately.
SURFACE ELEMENT
CONTROL SETTINGS
WHEN TO USE SETTING
Use to prepare food at less than boiling
temperatures or to simmer.
LO
Use to maintain boiling of larger amounts of food,
low temperature frying.
Use to bring food to boiling temperatures. When
food is boiling temperature setting should be
reduced to LO through MED.
MED
HI
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.
Indicator Lights
Surface elements are 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.
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 (800) 843-0304.
6
Utensil Recommendations
What Should I Consider in Cookware?
SELECT
AVOID
Flat Pan Test
For best cooking results, use a pan
with a flat bottom. To determine if
pan has a flat bottom.
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.
Cookware with rounded or warped
bottoms.
Flat bottomed cookware.
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.
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
Handles that are secure, that are Cookware with loose or broken
not heavy enough to tilt pan.
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
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.
COOKWARE
MATERIAL
USES
Heats and cools quickly. Use for frying, braising,
and roasting.
Aluminum
The heat generated by the canning
cookware overheats both the elements
and the smoothtop of the range. This
may cause the smoothtop to crack,
cause failure of the heating elements,
and may cause overheating of the
surrounding walls.
Heats and cools at moderate rate. Use for soups,
sauces, vegetables, general cooking.
Stainless Steel
Copper Clad /
Tin Lined
Heats and cools quickly. Use for gourmet cooking,
wine sauces, egg dishes.
Damage incurred by canning, or
attempting to can, using the smoothtop
cooktop is not covered under warranty.
7
Before Using the Oven
(cont'd)
Aluminum Foil
Oven Racks and Rack Positions
Your range has 5 oven rack positions to accommodate all type of cooking and
cookware .
WARNING
!
Oven Rack Placement
To avoid risk of personal injury,
property damage or fire, do not
line oven bottom, racks, or broiler
pan and grid with aluminum foil.
Position oven rack before turning
5
oven on.
1. Pull rack forward to stop position.
2. Raise front edge of rack and pull
until rack is out of oven.
4
3
2
1
When placed on the oven bottom or
racks, aluminum foil not only creates
a hazard, but also affects oven
performance. To minimize spills in the
oven, place a shallow pan or cookie
sheet underneath food items that drip
or spill.
3. Place rack in new rack position.
• Curved edge of rack must be
toward rear of oven.
RACK POSITION
FOOD TYPE
1 and 2
For large cuts of meat such as roasts or turkeys. For
baked foods such as frozen pies or angel food cakes.
3
For most baked foods on a cookie sheet or shallow pan.
For broiled or toasted foods.
4 and 5
Different Cooking, Different Elements
Need help on how
to cook that meat?
For your reference we have
Bake
provided meat preparation,
Broil (upper) and bake (lower)
elements operate during bake. Broil
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.
Bake
Broil
element cycles to heat oven quickly
and brown top of food. Bake can be
used to cook foods which are
normally baked or roasted. 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.
Broil
8
Custom Features
12-hour automatic cancel
This safety feature turns off the oven if it has been left on for over 12 hours.
To prevent the oven from shutting off after 12 hours of use, simply press any
option. Any time a pad is touched, 12-hour automatic cancel is reset.
¸
Child lockout
This safety feature prevents children from accidentally programming oven by
disabling electronic oven control. It is also useful when cleaning the oven
control by preventing accidental programming. Press and hold BAKE and
CLOCK pads for approximately 5 seconds. OFF displays where the
temperature normally appears. To reactivate control, press and hold BAKE
and CLOCK pads for approximately 5 seconds on the oven control. Child
lockout must be reset after a power failure.
B
F-Code
Cause
F1
Shorted pad button
Service codes and tones
F2
Oven cavity over
temperature
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 displays an F-code, record the F-code shown. Some F-codes
can be cleared by touching OVEN CANCEL or disconnecting power to the
range. If the code continues to reoccur disconnect electrical supply to range
and contact an Amana authorized servicer.
F3
F4
Open sensor
Shorted sensor
Failed control
Door lock error
Door lock error
Door lock error
F5
F7
F9
DOOR
Oven temperature control adjustment
Your new range is calibrated at the factory for temperature. Due to individual
variances and preferences, it may be necessary to adjust individual ovens
once they have been installed.
When first using the oven, follow recipe times and temperatures. Before
adjusting oven baking temperature, test a recipe 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 needed.
An accurate digital thermometer is necessary to calibrate oven. Store
purchased oven thermometers do not accurately measure oven temperature.
Oven temperature can be increased or decreased 35°F. To avoid over adjusting
oven, move temperature 5°F each time.
NOTE: Remove aluminum foil from oven—it will alter oven performance.
Check for blocked heat vents. If it still appears the oven is not
performing as expected, a calibration may be done.
1. Press BAKE pad.
2. Press up arrow pad until an oven temperature more than 500°F displays.
3. Immediately press and hold BAKE pad for approximately 5 seconds.
4. A double digit will display ranging from -35° to 35°.
5. For a cooler oven (decrease oven temperature) press down arrow pad
until negative numbers appear. Oven can be adjusted from -05° to -35°F.
5. For a warmer oven (increase oven temperature) press up arrow pad until
positive numbers appear. Oven can be adjusted from 5° to 35°F higher.
6. Once desired temperature change has been selected, press OVEN
CANCEL button. Temperature adjustment will be retained even through a
power failure.
9
Using the Oven Control
OVEN
LIGHT
DELAY
HR
OVEN ON
CLEAN
STOP
888
BAKE BROIL
CLEAN LOCK
O
N
OVEN
CANCEL
TIMER
STOP
TIME
TIMER
ON/OFF
COOK
TIME
CLOCK
CLEAN
BROIL
BAKE
Flashing Display
When power is connected or
Setting Electronic Clock
interrupted, oven display flashes.
Press CLOCK to clear display. Clock
may need to be reset.
The 12 hour clock does not display AM, PM or military time. When power is
connected or restored, display flashes until pad is pressed.
1. Press CLOCK pad.
• TIME displays in lower left corner
Making the Numbers
Increase at a Faster Rate
Time increases in larger increments
+
2. Press or
pad until correct time-of-day
displays.
CLOCK
3. Press CLOCK pad to set time.
• If CLOCK pad is not pressed, approximately
60 seconds after last entry, TIME disappears
and clock is set
+
the longer or
pad is held.
Timer Signal
When time elapses, timer
beeps 3 times then approximately
once every 6-8 seconds until
TIMER ON/OFF pad is pressed.
Setting Minute Timer
The timer is a timer only. Electronic timer does not control bake, broil, or
self-clean function. Timer can be set from 5 seconds to 9 hours and 50
minutes.
1. Press TIMER pad.
• TIMER displays in lower left corner
End-of-Cycle Signal
When a timed cooking cycle is
complete, three long signals
sound. End of cycle signal
continues to sound until
+
2. Press or pad until desired amount of time
displays.
• Timer begins counting down automatically
after time is entered.
TIMER
3. Press and hold TIMER pad to cancel timer
signal.
OVEN CANCEL pad is pushed.
• After time elapses, timer beeps 3 times then
approximately once every 6 to 8 seconds until
TIMER pad is pressed.
Resetting and Canceling Timer
+
To reset the time when remaining time is displayed PRESS or pad
until desired time displays. To cancel timer when remaining time is
displayed or when signal is beeping, press TIMER ON/OFF pad and hold for
approximately 5 seconds.
10
Using the Oven Control
(cont'd)
Preheating
Baking
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. When cooking
temperature is reached oven signal
beeps for approximately 1 second. For
delicate baking, 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.
1. Press BAKE pad.
• BAKE and - - -° display.
2. Press or pad until desired temperature is
displayed.
BAKE
O
• BAKE, N , and baking temperature are
displayed
3. Press OVEN CANCEL pad when finished.
• Remove food from oven when cooking time
has elapsed. Food left in oven can overcook.
How High or Low Can I
Broiling
Broiling system generates immediate, intense heat using a special
reflector. This reflector focuses heat directly on the food; searing in natural
juices and providing restaurant quality, charbroiled flavor.
Set the Temperature?
For baking, oven temperature can be set
from 170°F to 550°F in 5° increments.
Temperature starts at 100°F and
increases in 5° increments until
reaching the set temperature. Some
minor smoking is normal when using
oven for first few times.
Center food on broiling grid and pan and place on rack in oven. Oven door
should be closed. Broiling does not require preheating.
1. Press BROIL pad.
• BROIL and - - -° display.
-
+
2. Press
pad to set HI broil or
pad to set
Broiling Hints
lower broil temperature.
BROIL
• Temperature setting can be set to HI
and 1 through 5.
• Oven begins to broil within 5 seconds.
WARNING
!
O
BROIL,
and heat setting display.
Never leave oven unattended while
broiling. Overcooking may result in
a fire.
N
3. Press OVEN CANCEL pad when finished.
RACK POSITION
FOOD TYPE
•
•
•
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.
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.
1 and 2
For large cuts of meat such as roasts or turkeys. For
baked foods such as frozen pies or angel food cakes.
3
For most baked foods on a cookie sheet or shallow pan.
For broiled or toasted foods.
4 and 5
BROILER
SETTING
APPROXIMATE
TEMPERATURE USE TO COOK
•
•
•
HI
5
600°F
545°F
525°F
475°F
425°F
Red meats
Pork
4
Poultry
3
Seafood
2
Fruits and vegetables
1
400°F
Toasting and warming breads
11
Using the Oven Control
(cont'd)
What's the difference
between TIMED and
DELAYED cooking?
Timed Baking
Set oven to cook for desired amount of time. Oven automatically stops
heating after time elapses.
When using TIMED cooking, the oven
begins to heat immediately after the
oven control is set. Then, the oven
cooks for the desire length of time set.
When using DELAYED cooking, the
oven begins to cook later in the day.
Set the time that you want to end
cooking and the how long you want
to cook. The oven control calculates
when to start cooking from those times.
1. Arrange racks to desired position and place food in oven.
2. Press COOK TIME pad.
• OVEN, TIME, and HR display
• 10 minute minimum cooking time.
COOK
TIME
3. Press
or pad until desired length of time is
displayed.
4. Press BAKE pad.
• BAKE and - - -° display
5. Press or pad until desired temperature is
BAKE
displayed.
• Cooking begins automatically
O
• BAKE, , TIME, OVEN and HR display
N
How Far Ahead Can I Set
the Time?
• 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 3 times, then once every 3
seconds for 5 minutes or until OVEN CANCEL pad is pressed
6. Press OVEN CANCEL pad when finished baking.
Cook time and stop time can be set up
to 11 hours and 55 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 3 times, then once every
3 seconds for 5 minutes or until
OVEN CANCEL pad is pressed. Broil
can not be set to Timed or Delayed.
Delayed Baking
Set oven to begin and end baking at later time. Oven control
automatically calculates starting time.
1. Arrange racks to desired position and place food in oven.
2. Press STOP TIME pad.
• STOP TIME and current time of day display
3. Press or
pad until desired stop time displays.
BAKE
• Stop time can be set up to 11 hours and
55 minutes ahead of current time of day
4. Press COOK TIME pad.
• OVEN, TIME, and HR display
• To view the cook time later, press and hold
COOK TIME pad
CAUTION
!
To reduce the risk of food
poisoning due to bacterial growth
and production of toxins, never
hold meat, milk, fish, or eggs for
more than 2 hours before cooking.
5. Press or pad until desired cooking time
STOP
TIME
displays.
• 10 minute minimum cooking time
• Electronic oven control calculates start time
6. Press BAKE pad.
• BAKE and - - -° display
3. Press or pad until desired temperature
displays.
COOK
TIME
• DELAY, OVEN, TIME, HR and BAKE display
• When start time is reached DELAY no longer
O
displays and displays. Cooking begins
N
automatically
• 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 3 times, then once every 3 seconds for 5
minutes or until OVEN CANCEL pad is pressed
12
Using the Oven Control
(cont'd)
CAUTION
CAUTION
CAUTION
!
!
!
To avoid risk of fire or smoke
damage, clean excess spills
before starting Self Clean.
To avoid fire or smoke damage,
remove any flammable materials
from storage drawer. Items like
plastic containers and paper
manuals can melt or burn.
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.
How Long Should the
Self-cleaning
Self-Clean Cycle Last?
The self-clean cycle can be set from
2 to 4 hours. Minimum recommended
cleaning time is 3 hours. After the
self-clean cycle ends, the oven must
cool before the oven door can be
opened. When the LOCK light no
longer glows in the display, you can
safely open the oven door. DO NOT
force the oven door open while the
LOCK light shows in the display. The
oven door lock can be damaged.
Self-clean feature uses high oven temperature to clean oven interior.
1. Prepare oven for self-cleaning (see below right).
2. Press CLEAN pad.
• CLEAN and TIME display
3. Press or pad to adjust cleaning time.
CLEAN
• 3:00 displays when arrows are first pressed.
• Self-clean starts approximately 5 seconds
after last time input
• CLEAN, TIME, and
• LOCK flashes in display when automatic door latch is locking
and displays throughout cycle
O
display during cycle
N
• When oven has cooled to a safe temperature, the LOCK light
flashes while the door latch opens. When oven has cooled
enough to open, the LOCK light no longer displays and door can
be opened
Do I need to prepare?
To get the best results from self-clean
cycle, follow these steps:
• No signal sounds at end of self clean cycle
•
Remove birds or animals
susceptible to smoke or other
fumes from the room or
adjoining room.
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.
Clean excess spills from oven
interior.
Delayed Self-Clean Cycle
Set oven to begin and end cleaning at later time using. Range control
calculates back from end time to determine starting time.
1. Prepare oven for self-cleaning (see right).
2. Press CLEAN pad.
•
• CLEAN and TIME display
•
•
•
3. Press
or pad until desired amount of
CLEAN
cleaning time is displayed.
4. Press STOP TIME pad
5. Press or pad until desired stopping time
Remove items from range top
and backguard. These areas can
become hot during self-cleaning
cycle.
appears in display.
• Stop time can be set up to 11 hours and 55 minutes ahead of
current time of day.
• Starting time is automatically calculated based
on amount of cleaning time and stop time. Oven
will start automatically
Interrupt Self-Clean
STOP
TIME
O
• CLEAN, TIME, and
display during cycle
1. Press OVEN CANCEL pad.
2. When oven has cooled to a
safe temperature, door will
unlock and can be opened.
DO NOT force door. This can
cause damage to the latch.
N
• LOCK flashes in display when automatic door
latch is locking and displays during cycle
• When oven has cooled to a safe temperature,
the LOCK light flashes while the door latch opens. When oven
has cooled enough to open, the LOCK light no longer displays
and door can be opened
• No signal sounds at end of self clean cycle
13
Display and Signals
Displays
time-of-day,
timer and timed
or delayed
settings.
Timer Signal
DELAY
HR
OVEN ON
When time elapses, timer beeps
3 times then approximately once
every 6-10 seconds until
888
CLEAN
STOP
TIMER
:
BAKE BROIL
CLEAN LOCK
8888
TIMER ON/OFF pad is pressed.
Preheat Signal
Displays
After setting oven to bake and
selecting a temperature, oven
preheats. When oven reaches set
temperature, 1-second signal
sounds.
DELAY
OVEN ON
CLEAN
STOP
temperature
and cooking
method or
function for
oven.
HR
888
:
BAKE BROIL
CLEAN LOCK
O
N
TIMER
8888
End-of-Cycle Signal
When a timed cooking cycle is
complete, three long signals sound.
End-of-cycle signal continues to
sound every 10 seconds for 5
minutes or until OVEN CANCEL pad
is pushed. There is no end of cycle
signal for self-clean.
DISPLAYS
TIME or HR
TIMER
DESCRIPTION
TIME displays while current time of day is entered.
TIME HR flashes when time is entered for timed or
delayed baking, or delayed self-cleaning.
Flashes in display while timer is set. TIMER stops
flashing and displays while time counts down.
BAKE flashes while bake oven temperature is
entered. A preheat signal will sound when oven
cavity has reached the set temperature. After oven
BAKE
has reached temperature, BAKE displays.
Displays when oven is heating.
ON
Flashes, then displays when a timed baking cycle
is set.
TIME BAKE
DELAY
BAKE or
DELAY
CLEAN
Displays when delayed bake or delayed
self-clean cycle is set.
Displays when setting the stop time for a delayed
baking or self-clean cycle.
STOP
Flashes, then displays when a broil is set.
BROIL
CLEAN
Displays when self-clean cycle is entered and set.
LOCK flashes while oven door is locking and
remains in display while door is locked. After cycle
is complete and oven has cooled to a safe
LOCK
temperature, LOCK no longer displays and door
can be opened.
14
Cooking
Baking Guidelines
Remember when baking with a new oven temperatures vary from oven to oven. Store-bought thermometers are
generally not accurate and cannot be used to evaluate oven temperatures. Ingredients should be at ambient
temperature prior to baking.
BAKING TIME GUIDELINES
Cake Pan
Hints for Cookies,
•
Shiny, flat cookie sheets should
be used. Avoid cookie pans with
high sides—this will cause
Cups of
batter
Oven
Type
Pan size
Temp.
Minutes
25 to 30
25 to 30
25 to 30
30 to 35
50 to 55
60 to 65
75 to 80
7 ¾” x 5 ¾”
2 ½
8
350°F
350°F
350°F
350°F
350°F
325°F
325°F
uneven browning on the top.
Cookie sheet should not touch
the sides of the oven or door.
Oval
•
13” x 9 ¾”
6”
8 “
14”
8”
2
Round,
2” layer
3
Cakes,
•
Determine pan size from recipe
10
5
directions. 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 results in undercooked or
unevenly cooked cake and batter
may spill.
12”
11
Half Round,
2” layer
18”
18”
9
325°F
325°F
60 to 65
60 to 65
Half Round,
3” layer
12
Pies
6”
2
6
350°F
350°F
350°F
25 to 30
35 to 40
45 to 50
•
Pies should be baked in dark or
dull pans to increase browning.
Frozen pies should be heated on
an aluminum cookie sheet.
Square
10”
16”
•
15 1/2
BAKEWARE GUIDELINES
Bake Pan Placement
Absorb more heat
•
Keep pans and baking sheets 2 inches
from oven walls.
and result in darker
Dark or dull
pans
browning.
•
Stagger pans placed on different racks so
one is not directly over the other.
Recommended for
pies and breads.
Shiny pans Recommended for
(no sides)
cookies.
Shiny pans Recommended for
(sides)
cakes
Lower recommended
oven temperature by
25°F.
Glass pans
15
Cooking
(cont'd)
Common Baking Problems
Adjusting to a new oven can be hard, especially making a change to a convection oven. If you begin to notice
consistent problems refer to the chart below for possible solutions. If baking results are still poor, contact
Amana Consumer Affairs at (800) 843-0304.
Problem
Cause
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.
Pans touching each other or oven walls.
Batter spread unevenly in pan.
Incorrect use of aluminum foil.
Oven is not level.
Lopsided cakes
(bake unevenly)
Oven not preheated.
Pans touching each other or oven walls.
Using glass, darkened, warped or dull
finish metal pans.
Cakes, cookies, biscuits
too brown on bottom or top
Rack position too high or low.
Incorrect use of aluminum foil.
Oven temperature too high.
It may not be the oven
Incorrect rack position.
Using shiny metal pans.
Temperature set too low.
Pies don’t brown
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 and
recommended times.
Temperature too high.
Pan too small.
Baking time too short.
Pan not centered in oven.
Cakes not done in center
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.
Cakes fall
Stuck cake?
Too little leavening.
Mixing batter too long.
Pan too large.
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
Oven temperature too high.
Baking time too long.
Temperature set too high.
Overmixing.
Cakes high in middle
or cracked
Too much flour.
Pans touching each other or oven walls.
16
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 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.
Use an oven-proof meat
thermometer.
Cook meat to internal
temperature recommended
by USDA.
•
•
•
•
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 uncooked
meat juices to come into contact
with ready-to-eat foods such as
fruits or vegetables.
•
•
•
refrigerator, not at room
temperature.
•
•
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.
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 tenderizers.
You may then use a dry method to cook
the 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 from oven 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.
A meat thermometer can
•
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.
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.
•
•
Take the guesswork out of cooking to a desired ‘doneness’.
Help reduce the risk of foodborne illness.
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.
•
•
•
•
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.
Commercial tenderizers are
primarily enzymes that work on the
outer fourth inch on a meat cut.
Make sure to follow the
When using an instant-read, remember to clean the thermometer stem
with warm, soapy water between readings.
manufacturer’s directions.
17
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.
Distance
From Heat
(inches)
Approximate
Cooking Time
(minutes)
Recommended Internal
Temperature
Thickness
(inches)
Weight
Meat Cut
(pounds)
BEEF
¼ to 1
1 to 1 ¼
2 to 3
3 to 4
12 to 14
8 to 12
¼
Chuck Shoulder Steak
1
½
¾
2 to 3
3 to 4
4 to 5
8 to 12
10 to 15
20 to 25
Rib Eye Steak
Sirloin Steak
1
½ to ¾
¾ to 1
Very Rare
Rare
130°F
140°F
145°F
160°F
170°F
180°F
1 ½
1 to 1 ¾
1 ½ to 3
2 ¼ to 4
¾
2 to 3
3 to 4
4 to 5
10 to 15
16 to 21
21 to 25
Medium Rare
Medium
1
1 ½
Well Done
Very Well Done
¾
1
1 ½
¾ to 1
2 to 3
3 to 4
4 to 5
8 to 12
10 to 15
20 to 25
Porterhouse Steak
1 ½ to 2
2 to 3
Filet Mignon (Tenderloin)
2 to 4
10 to 15
⎯
¼ to ½
Flank Steak
2 to 3
3 to 4
12 to 14
10 to 15
⎯
1 to 1 ½
1
Ground Beef Patties
160°F minimum
¾ to 1
PORK
Chops, bone in
Chops, boneless
Tenderloin
4
4
4
4
4
6 to 8
6 to 8
⎯
⎯
¾
All pork must be cooked to an
internal temperature of at least
160°F to reduce the likelihood of
Trichinosis.
¾
15 to 25
10 to 20
8 to 10
⎯
1 inch cubes
½
½ to 1
⎯
Kabobs
Failing to cook the meat to this
temperature could result in
personal injury or illness.
Lean Ground Pork Patties
⎯
LAMB
Loin Chops
1
1
1
1
1
3 to 4
3 to 4
3 to 4
3 to 4
3 to 4
10 to 15
10 to 15
12 to 15
12 to 15
15 to 20
⎯
⎯
⎯
⎯
⎯
Rib Chops
Sirloin Steaks
Top Round Steaks
Center Leg Steaks
Medium
Well Done
160°F
170°F
Cubes for Kabobs
Lamb Patties
3 to 4
3 to 4
10 to 15
12
⎯
1 ¼ pieces
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.
18
Cooking
(cont'd)
Roasting Guidelines
Tender cuts such as rib and loin cuts are best cooked by dry heat methods,
such as roasting. When using convection to roast, meat may roast more
quickly. 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
325°F
4 to 6
25 to 30
30 to 40
20 to 30
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
Medium Rare
Medium
2 to 3
4 to 6
35 to 45
45 to 60
Tenderloin Roast
425°F
Well Done
Very Well Done
4 to 6
6 to 8
26 to 42
23 to 35
Rib Roast
325°F
350°F
Rib Eye Roast
4 to 6
18 to 24
PORK
Loin Roast, bone-in
350°F
350°F
450°F
325°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.
Rib Roast, boneless
20 minutes
per pound
Tenderloin
½ to 1
7 to 8
Ham bone-in, cook-before-eating
LAMB
Shoulder
325°F
375°F
375°F
325°F
35 to 40
30 to 35
25 to 30
45 to 55
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
1 ¼ to 1 ¾
5 to 7
7 to 9
15 to 20
20 to 25
Leg, Frenched Style or Half Shank
325°F
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.
⎯
⎯
2
To reduce the risk of food-borne illnesses,
poultry must be cooked to an internal
temperature of 180°F.
—
20 minutes total
8 to 16
3 ½ to 5 ½ hours
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.
19
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. If using the convection element, less time
may be required to braise 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
Weight (pounds)
OR Thickness
Meat Cut
Recommended Internal Temperature
Temperature
BEEF
Blade Pot Roast
325°F
325°F
325°F
3 to 5
3 to 5
3 to 5
1 ½ to 2
2 to 3
Arm Pot Roast
Chuck Roast (boneless)
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
Short Ribs
325°F
x 2 inches
1 ½ to 2 ½
x 4 inches thick
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
Shanks
325°F
325°F
3 pounds
3 pounds
1 ½ to 2
1 to 1 ½
1 inch pieces
1 ¼ lbs.
Stew Cubes
325°F
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.
20
Care and Cleaning
Removing Oven Door
1. Make sure oven is cool.
2. Open door fully.
3. Remove screw on each side of
lower portion of oven door.
4. Close door to first stop, grasp
door firmly on each side, and lift
upward until door is off hinges.
• Do not lift door by handle.
Glass can break.
CAUTION
!
To avoid personal injury or
property damage, handle oven
door with care.
• Do not lift door by handle.
• Door is heavy and can be
damaged if dropped.
• Avoid placing hands in hinge
area when door is removed.
Hinge can snap closed and
pinch hands.
• If necessary, push hinges
closed once oven door is
removed. Use both hands
when closing hinges. Hinges
snap closed.
• Do not scratch or chip glass, or
twist door. Glass may break
suddenly.
• Replace door glass if damaged.
Cleaning Oven Door
Not all areas of the oven are cleaned
by the self-clean cycle. The oven door
gasket and the area surrounding the
gasket will not be cleaned effectively
by the self-clean cycle.
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 defect
incurred from attempting to clean or
remove the gasket is 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.
Door 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.
21
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 light
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.
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
CAUTION
!
bulb cover. Over-
Wear gloves to protect hands from
accidental bulb breakage.
tightening may make cover or bulb difficult to remove later.
5. Replace light bulb cover and oven door before use.
6. Reconnect power supply.
To keep your range 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 our
Consumer Affairs department at 800-843-0304.
PART
GENERAL DIRECTIONS
Bake and broil element
DO NOT clean bake element or broil element. Any soil will burn off when element is heated. Bake element is
hinged and can be gently lifted approximately 3 inches to clean oven bottom. Do not force.
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.
For stainless steel models, use warm soapy water or a commercially available stainless steel cleaner
designed for kitchen appliance use. DO NOT use steel wool, abrasive powders or liquids, or a citrus based
cleaner.
Damage to finish of outside of range due to improper cleaning is not covered by warranty.
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.
22
Care and Cleaning (cont'd)
Can I use liquid cleaners
on my stainless steel?
Cleaning Stainless Steel (Some models)
Stainless steel ranges have been factory finished for high shine and luster.
To maintain this quality appearance:
Just because a cleaner is a liquid
does not mean it is
DO USE:
DO NOT USE:
non-abrasive. Many liquid cleansers
designed to be gentle on tile and
smoothtop ranges still damage stainless
steel. Cosmetic damage from using
non-recommended products is not
covered under warranty.
• Warm soapy water for routine
cleaning on a cool range.
• Dry with soft, clean cloth.
• For heavy soil, ONLY a stainless
steel cleaner designed for
kitchen appliance use.
• Abrasive powders or liquids
• Citrus based cleaners
• Ammonia
• Steel wool pads
• Abrasive cloths
• Oven cleansers
• Acidic or vinegar based cleaners
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 Consumer
Affairs division at (800) 843-0304.
Citric Acid
To prevent damage to the
finish of your stainless
steel range, do not allow
mustard, tomato juice, marinara
sauce, or other citrus based sauces
or products to remain on stainless
steel surface. Citric acid permanently
discolors stainless steel.
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 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).
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.
Blackened, burnt
on spots
Spatters or spillovers on a hot cooking area or
accidental melting of plastic like a bread bag.
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 or
using a soiled dish cloth.
Follow label instructions carefully. See Routine
Cleaning, above.
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.
Metal or
Sliding or scraping metal utensils across top.
silver/gray marks
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.
Boilovers of sugar syrup on a hot smoothtop can
cause pitting if not removed immediately.
Pitting or flaking
Hard water spots
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.
Use a nonabrasive nylon pad and gently rub the spot.
Wipe off any excess with a damp paper towel, then dry.
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.
23
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
Oven not working
Clock and timer not working
Make sure appliance is plugged in.
Power outage
Verify that circuit breaker is not tripped.
Replace household fuse but do not change fuse capacity.
Shut off power to oven for five minutes by switching off
circuit breaker. Reset circuit breaker and try oven again.
Programming error
Power outage
Make sure appliance is plugged in. Verify that circuit
breaker is not tripped. Replace fuse but do not change
fuse capacity.
Loose bulb
Check for loose bulb. Tighten.
Oven light not working
Self-clean not working
Burnt out bulb
Check for burnt out bulb. Replace if necessary with an
appliance bulb.
Program not set correctly
Oven is self-cleaning
Oven still hot.
Refer to self-clean programming instructions.
Ventilate room and allow cycle to complete.
Will not unlatch until a cooler temperature has been
reached. Do not force door open – will void warranty.
May blow cooler air on latch area with hair dryer at cool
setting to quicken process.
Oven door will not unlock
Too much soil, grime
Wipe out and remove excess soil prior to running self-
clean cycle.
Oven not clean after a self clean cycle
Soot remains in oven after
cycle
Normal.
Locked door display
Display flashing
Door locked
If oven is hot, allow to cool. DO NOT force open.
Power failure reset clock
Press Oven Cancel.
Shut off power to oven for one to two minutes by
switching off circuit breaker. Reset breaker. If continues,
contact service department.
F-(numeric) display
Service code
Normal
Minor smoking is normal the first few times the oven is
used.
Oven smokes the first few times used
COOKING
Food not baking properly
Food not roasting properly
Food not broiling properly
Various causes
Various causes
Various causes
See Cooking, Common Baking Problems
See Cooking, Roasting
See Cooking, Broiling
See Using the Oven Control, Oven Temperature
Oven temperature too hot or cold
Oven has strong odor
Calibrate oven temperature
Normal
Control Adjustment
Ovens will have a ‘new’ odor. Run a self-clean cycle to
remove the odor.
Oven starts self-clean when should be
baking or roasting
Press Oven Cancel. Allow oven to cool, if necessary,
before opening oven door. Do not force door.
Improperly programmed
Improperly sized cooking
utensils
Make sure pans fit heating elements. See Cookware
Requirements.
Not boiling or cooking fast enough
24
Troubleshooting (cont'd)
NOISE
Normal
Normal
Normal
Normal
Fan will cycle on and off during and after oven
use.
Fan noise (some models)
To maintain a temperature for baking, the oven
cycles on and off.
Frequent cycling off and on of oven.
Frequent cycling off and on of surface
units
Smoothtop burners cycle on and off to maintain
proper heating temperature.
Cracking or popping sound
Wet cooking utensils or possible spillage.
APPEARANCE
Gritty dirt or rough surface on
cooking utensils
Use recommended smoothtop cleaner
conditioner.
May be a metal mark. Make sure surface is cool.
Use a single-edged razor blade or disposable
scraper to carefully scrape off the mark. Apply
smoothtop cleaner conditioner and gently rub
with nonabrasive nylon pad.
Scratches
Shiny scratches
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.
Discoloration
Hot sugar or plastic melted to surface
Pattern fading/wearing off
Warm slightly and remove with safety scraper.
Dirt/film buildup
Use recommended cleaner conditioner to
remove build up and dirt from smoothtop.
25
26
27
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 Year
Amana will provide replacement part, part only (f.o.b. Amana Iowa), which proves defective as to workmanship or
materials.
Third through Fifth Year
Amana will provide replacement glass/ceramic cooktop, part only (f.o.b. Amana Iowa) which proves defective as
to workmanship or materials. Amana will provide replacement electric surface elements or gas surface burners,
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. 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.
Amana Appliances Factory Service
1-800-628-5782 inside USA
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.
Repairs resulting from the following:
• Improper installation, exhaust system, or
maintenance.
• Any modification, alteration, or adjustment not
authorized by Amana.
• Accident, misuse, abuse, fire, flood, or
acts of nature.
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
•
•
When contacting Amana Appliances please
include the following information:
•
•
Your name, address, and telephone number.
Model number and serial number of your appliance
(found on upper right hand corner of storage drawer
opening).
•
The name and address of your dealer and the date
of purchase.
• Connections to improper electrical current, voltage
supply, or gas supply.
•
•
A clear description of the problem.
Proof of purchase (sales receipt).
• Use of improper pans, containers, or accessories
that cause damage to the product.
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.
Amana Appliances Online • http://www.amana.com
Part No.36-32015401-0
Printed in U.S.A. 07/00
© 2000 Amana Appliances
Amana, Iowa 52204
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