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Whilst this is a photo copy, and some of the pages are a little askew, it was all readable and intact. A real bonus finding an old manual for a classic piece of kit that no other site had.
Great stuff.
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excellent quality, contains circuits and scan quality, 110 pages
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It was easy done, and I got exactly what I was looking for.
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The manuel was exactly what I needed and I received it promptly. Thanks
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Thanks to Owner-Manuals.com! This manual was exactly what I needed. As Amana was purchased by Maytag and later by Whirlpool, there was no way to receive it from their websites. I was lucky to find this resource.
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow 2 in. (5 cm) of space around bakeware and oven walls. Use the following chart as a guide. NUMBER OF PAN(S) 1 2 3 or 4 POSITION ON RACK
Meat Thermometer
On models without a temperature probe, always rely on a meat thermometer to determine doneness of meat and poultry. The internal temperature, not appearance, is what counts. A meat thermometer is not supplied with this appliance. s Insert the thermometer into the center of the thickest portion of the meat or inner thigh or breast of poultry. The tip of the thermometer should not touch fat, bone or gristle.
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Center of rack. Side by side or slightly staggered. Opposite corners on each rack. Make sure that no bakeware piece is directly over another.
After reading the thermometer once, push it into the meat ¹�� in. (1.25 cm) more and read again. If the temperature drops, cook the meat or poultry longer. Check all meat in two or three places.
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Bakeware
The bakeware material affects cooking results. Follow manufacturer�s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide. BAKEWARE/ RESULTS Light colored aluminum s Light golden crusts s Even browning Dark aluminum and other bakeware with dark, dull and/or non-stick finish s Brown, crisp crusts
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Oven Vent
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RECOMMENDATIONS
Use temperature and time recommended in recipe.
1. Oven Vent
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May need to reduce baking temperatures 25°F (15°C). Use suggested baking time. For pies, breads and casseroles, use temperature recommended in recipe. Place rack in center of oven. Place in the bottom third of oven. May need to increase baking time.
The oven vent releases hot air and moisture from the oven, and should not be blocked or covered. Doing so will cause poor air circulation, affecting cooking and cleaning results. Never set plastics, paper or other items that could melt or burn near the oven vent.
s s
OVEN USE
Preheating
After turning the oven control knob to the desired temperature, the set temperature will appear in the display for 5 seconds. Then a preheat conditioning time counts down the approximate preheat time. This feature is included for your use if you are baking a food item that requires oven preheating. The oven control automatically sets preheating times based on the oven temperature you select, as shown below: s For 245ºF and less, the preheating time is 4 minutes.
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Insulated cookie sheets or baking pans
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Little or no bottom browning
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Stainless steel
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May need to increase baking time.
Light, golden crusts Uneven browning
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For 250 - 445ºF, the preheating time is 10 minutes. For above 450ºF, the preheating time is 15 minutes.
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As the preheat conditioning ends, the time of day reappears. You will hear a 1-second tone indicating the oven is ready to use. Follow manufacturer�s instructions. The electronic control regulates the preheat time and temperature to maintain a precise temperature range for the best cooking results. The preheat and set temperatures may be different at the end of the countdown. This is normal.
Stoneware
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Crisp crusts
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Ovenproof glassware, ceramic glass or ceramic s Brown, crisp crusts
May need to reduce baking temperatures 25°F (15°C).
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