Page 2 - family; Installation Checklist
2 INTRODUCTION INTRODUCTION Welcome to our family Thank you for bringing Frigidaire into your home! We see your purchase as the beginning of a long relationship together. This manual is your resource for the use and care of your product. Please read it before using your appliance. Keep it handy for ...
Page 3 - DEFINITIONS; WARNING; Tip Over Hazard; Range
3 IMPORTANT SAFETY INSTRUCTIONS DEFINITIONS This is the safety alert symbol. It is used to alert of potential personal injury hazards. Obey all safety messages that follow this symbol to avoid possible injury or death. WARNING Indicates a potentially hazardous situa-tion which, if not avoided, may r...
Page 4 - GROUNDING INSTRUCTIONS; • Avoid
4 IMPORTANT SAFETY INSTRUCTIONS IMPORTANT INSTRUCTIONS FOR UNPACKING AND INSTALLATION IMPORTANT Read and follow the below instructions and precautions for unpacking, installing, and servicing your appliance. Remove all tape and packaging before us-ing the appliance. Destroy the carton and plastic ba...
Page 7 - IMPORTANT SAFETY INSTRUCTIONS
7 IMPORTANT SAFETY INSTRUCTIONS Improper cookware may break due to sudden changes in temperature. Check the cookware manufacturer’s recommenda-tions for cooktop use. Never leave surface elements unattend-ed. Boil-overs may cause smoking and greasy spills that may ignite. A pan that has boiled dry co...
Page 9 - Bakeware; Material; COOKING RECOMMENDATIONS
9 COOKING RECOMMENDATIONS Bakeware The material of bakeware aff ects how evenly and quickly it transfers heat from the pan to the food. Material Attributes Recommendation Shiny metal bakeware Shiny, aluminum, and non-coat-ed bakeware is the best for even heating. It is suitable for all baked goods. ...
Page 10 - Cooking Conditions
10 COOKING RECOMMENDATIONS Cooking Conditions Conditions in your kitchen can aff ect the performance of your appliance when cooking food. Condition Attributes Recommendation Aging cookware As pans age and become discolored, cooking times may need to be reduced slightly. If food is too dark or overco...
Page 11 - Convection Cooking
11 COOKING RECOMMENDATIONS Material Recommendation Broiling / Roasting Broiling pan For best results when broiling, use a broil pan with a broil pan insert de-signed to drain the fat from the food, help avoid spatter, and reduce smok-ing. The broiler pan will catch grease spills, and the insert help...
Page 12 - BEFORE SETTING SURFACE CONTROLS; About the Radiant Surface Elements; CAUTION; About the Ceramic Glass Cooktop; IMPORTANT; NOTE
12 BEFORE SETTING SURFACE CONTROLS About the Radiant Surface Elements The element temperature rises gradually and even-ly. As the temperature rises, the element will glow red. To maintain the selected setting the element will cycle on and off . The heating element retains enough heat to provide a un...
Page 13 - Using Proper Cookware; Figure 1: Testing cookware; Cookware Material Types; Figure 2: Proper cookware
13 BEFORE SETTING SURFACE CONTROLS Using Proper Cookware The size and type of cookware used will infl uence the heat setting needed for best cooking results. Be sure to follow the recommendations for using proper cookware as illustrated in “Figure 1: Testing cookware” and “Figure 2: Proper cookware”....
Page 14 - Types of Ceramic Cooktop Elements; Figure 3: Single and double elements
14 BEFORE SETTING SURFACE CONTROLS Types of Ceramic Cooktop Elements The circles on the ceramic glass cooktop outline the size and type of element underneath. The ele-ments on your cooktop depend on the model. • A single radiant element has one circle. Some models have a large Simmer to Boil element...
Page 15 - Figure 7: Element On and Hot Surface indicators; Home Canning
15 BEFORE SETTING SURFACE CONTROLS Element On and Hot Surface Indicator Lights The ELEMENT ON indicator light will turn on when one or more elements are turned on. A quick glance at this indicator light when cooking is fi n-ished is an easy check to be sure all surface ele-ments are turned off . The ...
Page 16 - SETTING SURFACE CONTROLS; Suggested radiant surface element settings
16 SETTING SURFACE CONTROLS Single radiant surface elements (all mod-els) To operate single radiant elements (including Sim-mer to Boil elements): 1. Place correctly sized cookware on surface ele- ment. 2. Push in and turn the surface control knob in ei- ther direction (Figure 8) to the desired sett...
Page 17 - Figure 9: Dual element knob settings; NOTES
17 SETTING SURFACE CONTROLS Dual radiant surface elements (some models) Symbols on the backguard will help choose which portion of the dual radiant element to set. The symbol indicates a setting for the inner element only. The symbol indicates a setting for both inner and outer elements. To operate ...
Page 18 - Always start with hot food.; To activate the Warm Zone:
18 SETTING SURFACE CONTROLS Warm Zone (some models) Use the warm zone to keep cooked foods hot. Always start with hot food. It is not recommended to heat cold food on the keep warm zone. All food placed on the warming zone should be covered with a lid to maintain quality. For best results, when warm...
Page 19 - BEFORE SETTING OVEN CONTROLS; Types of Oven Rack; Figure 10: Oven rack types; flat; remove; replace; Oven Vent Location
19 BEFORE SETTING OVEN CONTROLS Types of Oven Rack Figure 10: Oven rack types Flat oven racks may be used for most cooking needs and may be placed in most oven rack posi-tions. flat oven rack Removing, Replacing, and Arranging Flat or Off set Oven Racks Always arrange the oven racks when the oven is...
Page 20 - SETTING OVEN CONTROLS; Bake
20 SETTING OVEN CONTROLS 1. Bake is for delicate foods that need heat to rise and move gently in the oven. 2. Conv Bake circulates the oven heat continuously for baking. 3. Conv Roast: combines a cook cycle with the convection fan and elements to rapidly roast meats and poultry. 4. Steam Bake: creat...
Page 21 - Table 2: Minimum and maximum control settings; Modes
21 SETTING OVEN CONTROLS Table 2: Minimum and maximum control settings Feature Mode Min Temp/ Time Max Temp/Time No Preheat 170°F (77°C) 550°F (288°C) Bake 170°F (77°C) 550°F (288°C) Broil 400°F (204°C) 500°F (260°C) Air Fry 170°F (77°C) 550°F (288°C) Sous Vide 100°F (38°C) 205°F (94°C) Steam Bake 2...
Page 22 - Setting the Clock
22 SETTING OVEN CONTROLS Setting the Clock When the appliance is fi rst plugged in or when the pow-er supply to the appliance has been interrupted, the display will show 12:00. It is recommended to always set the clock for the correct time of day before using the appliance. To set the clock: 1. Press...
Page 24 - Oven Lock; Setting the minute timer
24 SETTING OVEN CONTROLS Oven Lock The control can be programmed to lockout the oven control keys and lock the oven door. The oven control lockout mode is not allowed dur-ing an active cooking function. To activate the lockout feature: 1. Press and hold the lock key for 3 seconds. 2. The door lock m...
Page 25 - Setting Bake; Baking tips; OFF
25 SETTING OVEN CONTROLS Setting Bake Bake cooks with heat that rises from the oven bottom. The heat and air circulate naturally in the oven. A reminder tone will sound indicating when the set bake temperature is reached and to place the food in the oven. The convection fan will turn on in preheat a...
Page 26 - Convection Bake; Benefi ts of convection cooking include:
26 SETTING OVEN CONTROLS Convection Bake Convection Bake uses a fan to circulate the oven's heat uniformly around the oven. This improved heat distribution allows for even cooking and browning results. Heated air fl ows around the food from all sides. The convection fan will turn on in preheat and re...
Page 27 - Air Fry
27 SETTING OVEN CONTROLS Air Fry The Air Fry feature works best for single rack bak-ing with packaged and convenience foods. It works well with most recipes and can be programmed for temperatures between 170°F and 550°F. Follow the recipe or package directions for food preparation quantity, time, an...
Page 28 - Setting Broil; OPEN DOOR BROIL SHUTOFF:; START
28 SETTING OVEN CONTROLS Setting Broil Use the broil function to cook foods that require di-rect exposure to radiant heat for optimum brown-ing results. Broiling may produce smoke. If smoke is excessive, place food further away from the fl ames. Broil has HI and LO settings. OPEN DOOR BROIL SHUTOFF: ...
Page 30 - No Preheat
30 SETTING OVEN CONTROLS No Preheat No Preheat is available for single rack baking with packaged and convenience foods and can be used with regular recipes also. No Preheat may be used with temperatures between 170°F and 550°F. Follow the recipe or package directions for food preparation time and te...
Page 31 - Air Sous Vide; Advantages of Sous Vide; Food Safety
31 SETTING OVEN CONTROLS Air Sous Vide Air Sous Vide is ideal for cooking meats to achieve tenderness without overcooking. How Sous Vide Works Sous vide is a French phrase meaning “under vacu-um”. In sous vide cooking, food is vacuum-sealed in plastic pouches, which are then placed in a cooking medi...
Page 32 - Vacuum Sealing; number keys
32 SETTING OVEN CONTROLS Vacuum Sealing Sous vide cooking in your oven requires a vacuum sealer and vacuum pouches. The pouch needs to be sealed so no air or liquid can leak out. A pouch that leaks will produce poor cooking results and may produce smoke and residue that can burn during future cookin...
Page 34 - Convection Roast; Slow Cook
34 SETTING OVEN CONTROLS Convection Roast Convection roast combines a cook cycle with the convection fan and elements to rapidly roast meats and poultry. Heated air circulates around the meat from all sides, sealing in juices and fl avors. Meats cooked with this feature are crispy and brown on the ou...
Page 35 - Table 6: Convection Roasting recommendations; Meat; Beef; Convection Roasting tips:
35 SETTING OVEN CONTROLS Table 6: Convection Roasting recommendations Meat Weight Oven Temp Internal Temp Mins per lb Beef Standing rib roast* 4 to 6 lb. 350°F (177ºC) *160ºF (71ºC) 25-30 Rib eye roast* 4 to 6 lb. 350°F (177ºC) *160ºF (71ºC) 25-30 Tenderloin roast 2 to 3 lb. 400°F (204ºC) *160ºF (71...
Page 37 - Steam Roast
37 SETTING OVEN CONTROLS Steam Roast Steam creates the best conditions for roasting pro-teins. Meats will be crisp outside and juicy inside. Steam Roast is recommended for meat or poultry. Use fl at rack in position 1 for best results for Steam Bake. To set Steam Roast: 1. Press Steam Roast. 2. Add 2...
Page 38 - Cooking with Food Probe; Proper placement of probe in food.
38 SETTING OVEN CONTROLS Cooking with Food Probe Use the probe feature for best results when cook-ing foods such as roasts, hams, or poultry. The Food Probe works with the following oven modes: Bake, Convection Bake, Air Fry, Convection Roast, and Steam Roast. The probe feature, when set correctly, ...
Page 40 - Delay Start
40 SETTING OVEN CONTROLS Delay Start Delay Start allows a delayed starting time for the Bake, Convection Bake, Convection Roast, Steam Bake, Steam Clean, and Self-Clean functions. Prior to setting a delay start, be sure the time of day is set correctly. The maximum delay for a Delay Start is one hou...
Page 42 - Steam Clean
42 SETTING OVEN CONTROLS Steam Clean The Steam Clean feature off ers a chemical free and time saving method to assist in the routine clean-ing of small and light soils. For heavier baked on soils use the Self Clean feature. Figure 14: Add 1 cup of tap water Be sure the oven is level and cool before ...
Page 43 - Self Clean
43 SETTING OVEN CONTROLS Self Clean Self Clean cleans with very high temperatures (well above normal cooking temperatures), eliminat-ing soils completely or reducing them to very fi ne powdered ashes you can wipe away afterwards with a damp cloth. The clean cycle lasts for 2-4 hours. Before starting ...
Page 44 - Setting Self Clean
44 SETTING OVEN CONTROLS • The kitchen area should be well ventilated using an open window, ventilation fan, or exhaust hood during the fi rst self clean cycle. This will help eliminate the normal odors. • Do not attempt to open the oven door when the OVEN LOCK indicator light is fl ashing. Allow abou...
Page 45 - CARE AND CLEANING; Figure 16: Use cleaners with caution
45 CARE AND CLEANING Remove spills and any heavy soiling as soon as possible. Regular cleaning will reduce the diffi culty of major cleaning later. Figure 16: Use cleaners with caution Surface or Area Cleaning Recommendation Aluminum and vinyl Using a soft cloth, clean with mild dish detergent and w...
Page 46 - Surface or Area
46 CARE AND CLEANING Surface or Area Cleaning Recommendation Porcelain-enameled broiler pan and insert Porcelain door liner Porcelain body parts Rinse with clean water and a damp cloth. Scrub gently with a soapy, non-abrasive scouring pad to remove most spots. Rinse with a 50/50 solution of clean wa...
Page 47 - Cooktop Maintenance; Figure 17: Cooktop care; Cooktop Cleaning
47 CARE AND CLEANING Cooktop Maintenance Consistent and proper cleaning is essential to maintaining your ceramic glass cooktop. Prior to using your cooktop for the fi rst time, apply a ceramic cooktop cleaning cream (available in most hardware, grocery, and department stores) to the ceramic surface. ...
Page 48 - General Cleaning; To remove heavy soil:; Follow these cleaning precautions:
48 CARE AND CLEANING General Cleaning Refer to the table at the beginning of this chapter for more information about cleaning specifi c parts of the oven. Cleaning Porcelain Enamel Oven The oven interior is porcelain on steel, it is safe to clean using oven cleaners. To remove heavy soil: 1. Allow a ...
Page 49 - Replacing the Oven Light; To replace the oven interior light bulb:; Figure 20: Oven Halogen light
49 CARE AND CLEANING Aluminum Foil, Aluminum Utensils, and Oven Liners WARNING Never cover any slots, holes, or passages in the oven bottom or cover an entire oven rack with materials such as aluminum foil. Doing so blocks air fl ow through the oven and may cause carbon monoxide poisoning. Aluminum f...
Page 50 - Removing and Replacing the Oven Door
50 CARE AND CLEANING Removing and Replacing the Oven Door Figure 21: Door hinge location To remove the oven door: 1. Open oven door completely, horizontal with fl oor (Figure 21). 2. Pull up the lock located on each hinge support toward front of the oven until the lock stops. You may have to apply a ...
Page 51 - BEFORE YOU CALL; Oven Baking; Baking Problems and Solutions Baking Problems
51 BEFORE YOU CALL Oven Baking For best cooking results, preheat the oven before baking cookies, breads, cakes, pies, pastries, etc. There is no need to preheat the oven for roasting meat or baking casseroles. The cooking times and tempera-tures needed to bake a product may vary slightly from your p...
Page 52 - Problem
52 BEFORE YOU CALL 1-800-265-8352 (Canada) Frigidaire.ca 1-800-374-4432 (United States) Frigidaire.com Let us help you troubleshoot your concern! This section will help you with common issues. If you need us, visit our website, chat with an agent, or call us. We may be able to help you avoid a servi...
Page 53 - Cooktop Problems
53 BEFORE YOU CALL Cooktop Problems Problem Cause / Solution Surface element is too hot or not hot enough. Incorrect surface control setting. Adjust power level setting. Surface element does not heat or does not heat evenly. Be sure the correct surface control knob is turned on for the element need-...
Page 54 - Other Problems
54 BEFORE YOU CALL Other Problems Problem Cause / Solution Appliance is not level. Be sure the fl oor is level, strong, and stable enough to adequately support the range. If the fl oor is sagging or sloping, contact a carpenter to correct the situa-tion. Poor installation. Place the oven rack in the c...
Page 55 - WARRANTY; Exclusions; DISCLAIMER OF IMPLIED WARRANTIES LIMITATION OF REMEDIES
55 WARRANTY Your appliance is covered by a one year limited warranty. For one year from your original date of purchase, Electrolux will pay all costs for repairing or replacing any parts of this appliance that prove to be defective in materials or workmanship when such appliance is installed, used a...
Page 56 - welcome; home; owner support
welcome home Frigidaire.com 1-800-374-4432 Frigidaire.ca 1-800-265-8352 owner support accessories service Our home is your home. Visit us if you need help with any of these things: registration (See your registration card for more information.)
