Danby DR241WGLP Product Manual

GAS RANGE ESTUFAS DE GAS

OWNER’S USE AND CARE GUIDE GUÍA DE UTILIZACIÓN Y CUIDADO PARA EL PROPIETARIO

MODEL • MODELO

DR201WGLP • DR241WGLP

GAS RANGE

Owner’s Use and Care Guide ........................................1-33

• Important Safety Information

• Welcome

• Operation Instructions

• Care and Maintenance

• Installation Instructions

• Troubleshooting

• Warranty

ESTUFAS GAS

Guía de utilización y cuidado para el propietario..........34-68

• Instrucciones de seguridad importantes

• Bienvenido

• Operación

• Cuidado y mantenimiento

• Instrucciones de instalación

• Diagnósticos de problemas

• Garantía

DANBY PRODUCTS LIMITED, ONTARIO, CANADA N1H 6Z9

DANBY PRODUCTS INC., FINDLAY, OHIO, USA 45840

05.06.14

IMPORTANT SAFETY INFORMATION

READ ALL INSTRUCTIONS BEFORE USING

WARNING

If the information in this manual is not followed exactly, a ﬁ re or explosion may result, causing property damage, personal injury or death.

― Do not store or use gasoline or other ﬂ ammable vapors and liquids in the vicinity of this or

any other appliance.

― WHAT TO DO IF YOU SMELL GAS

• Do not try to light any appliance.

• Do not touch any electrical switch

• Do not use any phone in your building.

• Immediately call your gas supplier from a neighbor’s phone. Follow the gas supplier’s instructions.

• If you cannot reach your gas supplier, call the ﬁ re department.

― Installation and service must be performed by a qualiﬁ ed installer, service agency or the

gas supplier.

WARNING

• All ranges can tip.

• BURNS or other SERIOUS INJURIES can result.

• INSTALL and CHECK the anti-tip bracket following the instructions supplied in this manual. To reduce the risk of tipping the range, the range must be secured by a properly installed anti-tip bracket.

See installation instructions for complete details before attempting to install.

To check if the bracket is installed and engaged properly, look underneath the range to see that the rear leveling leg is engaged in the bracket. On some models, the storage drawer or kick panel can be removed for easy inspection. If visual inspection is not possible, slide the range forward, conﬁ rm the anti-tip bracket is securely attached to the ﬂ oor or wall, and slide the range back so the rear leveling leg is under the anti- tip bracket.

If the range is pulled from the wall for any reason, always repeat this procedure to verify the range is properly secured by the anti-tip bracket.

IMPORTANT SAFETY INFORMATION

READ ALL INSTRUCTIONS BEFORE USING

WARNING

GENERAL SAFETY INSTRUCTIONS

WARNING

NEVER use this appliance as a space heater to heat or warm the room. Doing so may result in carbon monoxide poisoning and overheating of the oven.

• Use this appliance for its intended purpose as described in this Owner’s Manual.

• Have your range installed and properly grounded by a qualiﬁ ed installer in accordance with the provided installation instructions. Any adjustment and service should be performed only by a qualiﬁ ed gas range installer or service technicians. Do not attempt to repair or replace any part of your range unless it is speciﬁ cally recommended in this guide.

• Your range is shipped from the factory set for use with natural gas. It can be converted for use with LP gas. If required, these adjustments must be made by a qualiﬁ ed technician in accordance with the installation instructions and local codes. The agency performing this work assumes responsibility for the conversion.

• Have the installer show you the location of the range gas shut-off valve and how to turn it off if necessary.

• Plug your range into a 120-volt grounded outlet only. Do not remove the round grounding prong from the plug. If in doubt about the grounding of the home electrical system, it is your responsibility and obligation to have an ungrounded outlet replaced with a properly grounded, three prong outlet in accordance with the National Electrical Code. Do not use an extension cord with this appliance.

• Before performing any service, unplug the range or disconnect the power supply at the household distribution panel by removing the fuse or switching off the circuit breaker.

• Be sure all packing materials are removed from the range before operating to prevent ignition of these materials.

• Avoid scratching or impacting glass doors, cooktops or control panels. Doing so may lead to glass breakage. Do not cook on a product with broken glass. Shock, ﬁ re or cuts may occur.

• Do not leave children alone or unattended in an area where an appliance is in use. They should never be allowed to climb, sit or stand on any part of the appliance.

• Do not store items of interest to children above a range or on the backguard of a range - children climbing on the range to reach items could be seriously injured.

• Do not allow anyone to climb, stand or hang on the oven door, drawer or cooktop. They could damage the range or tip it over causing severe injury or death.

READ AND FOLLOW THIS SAFETY INFORMATION CAREFULLY

SAVE THESE INSTRUCTIONS

IMPORTANT SAFETY INFORMATION

READ ALL INSTRUCTIONS BEFORE USING

WARNING

GENERAL SAFETY INSTRUCTIONS (cont’d)

• Never block the vents (air openings) of the range. They provide the air inlets and outlets that are necessary for the range to operate properly with correct combustion. Air openings are located at the rear of the cooktop, at the top and bottom of the oven door, and at the bottom of the range under the warming drawer, lower oven drawer or kick panel.

• Use only dry pot holders—moist or damp pot holders on hot surfaces may result in burns from steam. Do not let pot holders touch surface burners, burner grates, or oven heating elements. Do not use a towel or other bulky cloth in place of pot holders.

• Be careful not to touch hot surfaces of the range. Potentially hot surfaces include burners, grates, cooktop, backguard, oven and door interior and crevices around the oven door.

• Do not heat unopened food containers. Pressure could build up and the container could burst, causing an injury.

• Cook meat and poultry thoroughly - meat to at least an internal temperature of 160°F and poultry to at least an internal temperature of 180°F. Cooking to these temperatures usually protects against foodborne illness.

WARNING

KEEP FLAMMABLE MATERIALS AWAY FROM THE RANGE

• Do not store or use ﬂ ammable materials in an oven or near the cooktop, including paper, plastic, pot holders, linens, wall coverings, curtains, drapes and gasoline or other ﬂ ammable vapors and liquids.

• Never wear loose-ﬁ tting or hanging garments while using the appliance. Avoid storing commonly used items in cabinets above the range and be careful when reaching over the range. Clothing in close proximity to burners or hot surfaces may ignite causing severe burns.

• Do not let cooking grease or other ﬂ ammable materials accumulate in or near the range. Grease in the oven or on the cooktop may ingnite.

• Clean ventilating hoods frequently. Grease should not be allowed to accumulate on the hood or ﬁ lter.

WARNING

IN THE EVENT OF A FIRE, TAKE THE FOLLOWING STEPS TO PREVENT THE FIRE FROM SPREADING

• Do not use water on grease ﬁ res. Never pick up a ﬂ aming pan. Turn the controls off. Smother a ﬂ aming pan on a surface burner by covering the pan completely with a well-ﬁ tting lid, cookie sheet or ﬂ at tray. If necessary, use a multi- purpose dry chemical or foam-type ﬁ re extinguisher.

• If there is a ﬁ re in the oven during baking, turn the oven off and keep the door closed until the ﬁ re goes out. If necessary, use a multi-purpose dry chemical or foam-type ﬁ re extinguisher.

READ AND FOLLOW THIS SAFETY INFORMATION CAREFULLY

SAVE THESE INSTRUCTIONS

IMPORTANT SAFETY INFORMATION

READ ALL INSTRUCTIONS BEFORE USING

WARNING

COOKTOP SAFETY INSTRUCTIONS

• Never leave the range unattended while a surface burner is ON. Foods, especially oily foods, may ignite resulting in

ﬁ re that could spread to surrounding cabinets.

• Never leave oil unattended while frying. If allowed to heat beyond its smoking point, oil may ignite resulting in ﬁ re that may spread to surrounding cabinets. Use a deep fat thermometer whenever possible to monitor oil temperature.

• To avoid oil spillover and ﬁ re, use a minimum amount of oil when shallow pan-frying and avoid cooking frozen foods with excessive amounts of ice.

• Use proper pan size and avoid pans that are unstable or easily tipped. Select cookware that is matched to the size of the burner. Burner ﬂ ames should be adjusted so that they do not extend beyond the bottom of the pan. Excessive ﬂ ames may be hazardous.

• Always use the LITE position when igniting the top burners and make sure the burners have ignited.

• When using glass/ceramic cookware, make sure it is suitable for cooktop service; others may break because of sudden changes in temperature.

• To minimize the possibility of burns, ignition of ﬂ ammable materials and spillage, the handle of a container should be turned toward the center of the range without extending over nearby burners.

• When preparing ﬂ aming foods under a hood, turn the fan on.

• Do not use a wok with a round metal support ring. The ring may trap heat and block air to the burner resulting in a carbon monoxide hazard.

• Do not attempt to lift the cooktop if your range has sealed surface burners. Doing so may damage the gas tubing to the surface burners resulting in a gas leak and risk of ﬁ re.

• Do not use aluminum foil to cover the grates or line any part of the cooktop. Doing so may result in carbon monoxide poisoning, overheating of the cooktop surfaces, or a potential ﬁ re hazard.

WARNING

OVEN SAFETY INSTRUCTIONS

WARNING

NEVER cover any slots, holes, or passages in the oven bottom or cover an entire rack with materials such as aluminum foil. Doing so blocks air ﬂ ow through the oven and may cause carbon monoxide poisoning. Aluminum foil linings may also trap heat, causing a ﬁ re hazard.

• Stand away from the range when opening the oven door. Hot air or steam which escapes can cause burns to hands, face and/or eyes.

• Keep the oven free from grease build-up. Grease in the oven may ignite.

• Place oven racks in desired location while oven is cool. If rack must be moved while oven is hot, do not let potholder contact the hot heating element in the oven.

• Place oven racks in desired location while oven is cool. If rack must be moved while oven is hot, be careful to avoid touching hot surfaces

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IMPORTANT SAFETY INFORMATION

READ ALL INSTRUCTIONS BEFORE USING

WARNING

OVEN SAFETY INSTRUCTIONS (cont`t)

• Pull the oven rack to the stop-lock position when loading and unloading food from the oven. This helps prevent burns from touching hot surfaces of the door and oven walls.

• Do not leave items such as paper, cooking utensils or food in the oven when not in use. Items stored in an oven can ignite.

• Do not leave items on the cooktop near the oven vent which is in the center of the backguard. Items may overheat resulting in a risk of ﬁ re or burns.

• When using cooking or roasting bags in the oven, follow the manufacturer’s directions.

• Never broil with door open. Open-door broiling is not permitted due to overheating of control knobs.

WARNING

WARMING DRAWER/ LOWER OVEN DRAWER SAFETY INSTRUCTIONS (Some Models)

• The purpose of the warming drawer is to hold hot cooked foods at serving temperature. Bacteria will grow very rapidly in food that is between 40 and 140°F. Do not put cold food in the warming drawer. Do not keep food in the warming drawer for more than 2 hours. Failure to follow these instructions may result in foodborne illness.

• Do not leave paper products, plastics, canned food or combustible materials in the drawer. They may ignite.

• Do not touch the heating element or the interior surface of the drawer. These surfaces may be hot enough to cause burns.

• Use care when opening the drawer. Open the drawer a crack and let hot air or steam escape before removing or replacing food. Hot air or steam that escapes can cause burns to hands, face and/ or eyes.

• Do not use aluminum foil to line the warming drawer. Foil is an excellent heat insulator and will trap heat beneath it. This will upset the performance of the drawer and potentially cause a ﬁ re hazard.

READ AND FOLLOW THIS SAFETY INFORMATION CAREFULLY

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WELCOME

Welcome to the Danby family. We’re proud of our quality products, and we believe in dependable service, like you will ﬁ nd in this Owner’s Use and Care Guide, and like you will receive from our friendly customer service department. Best of all, you will experience these values each and every time you use your Danby appliance. That’s important, because your new appliance will be a part of your family for a long time.

Note the information below; you will need this information to obtain service under warranty. To receive service, you must provide the original receipt.

Model No:

Serial No:

Date Purchased:

NEED HELP?

Before you call for service, here are a few things you can do to help us serve you better:

Read this Owner’s Use and Care Guide:

It contains instructions to help you use and maintain your appliance properly.

If you received a damaged appliance:

Immediately contact the retailer (or builder) that sold you the appliance.

Save time and money:

Check the Troubleshooting section at the end of the guide before calling. This section helps you solve common problems that may occur.

If you do need service, you can relax, knowing help is only a phone call away.

Tel: 1-800-26-

(1-800-263-2629)

WARNING

Read all safety instructions before using the product. Failure to follow these instructions may result in ﬁ re, electric shock, serious injury or death.

OPERATION INSTRUCTIONS

USING THE GAS SURFACE BURNERS

Throughout this manual, features and appearance may vary from your model.

BEFORE LIGHTING A GAS BURNER

• Make sure all burners are in place.

• Make sure all grates on the range are properly placed before using any burner.

AFTER LIGHTING A GAS BURNER

• Do not operate the burner for an extended period of time without cookware on the grate. The ﬁ nish on the grate may discolor or chip without cookware to absorb the heat.

• Be sure the burners and grates are cool before you place your hand, a pot holder, cleaning cloths or other materials on them.

HOW TO LIGHT A GAS SURFACE BURNER

• Make sure all the surface burners are placed in their respective positions.

• Push the control knob in and turn it to the LITE position.

• You will hear a little clicking noise - the sound of the electric spark igniting the burner.

• Turn the knob to adjust the ﬂ ame size. If the knob stays at LITE, it will continue to click.

• When one burner is turned to LITE, all the burners spark. Do not attempt to

disassemble or clean around any burner while another burner is on. An electric shock

Push the control knob in and turn it to the LITE position.

HOW TO SELECT FLAME SIZE

may result, which could cause you to knock over hot cookware.

WARNING

Flames that are not covered by cookware may present a risk of burns or clothing ignition. Never let ﬂ ames extend beyond the sides of the cookware.

• Watch the ﬂ ame, not the knob, as you adjust heat. When fast heating is desired, the ﬂ ame size on a gas burner should match the cookware you are using.

• Flames larger than the bottom of the cookware will not result in faster heating and may be hazardous.

TOP-OF-RANGE COOKWARE

• Aluminum: Medium-weight cookware is recommended because it heats quickly and evenly. Most foods brown evenly in an aluminum skillet. Use saucepans with tight-ﬁ tting lids when cooking with minimum amounts of water.

• Cast-Iron: If heated slowly, most skillets will give satisfactory results.

• Enamelware: Under some conditions, the enamel of some cookware may melt. Follow cookware manufacturer’s

recommendations for cooking methods.

• Glass: There are two types of glass cookware—those for oven use only and those for top-of-range cooking (saucepans, coffee and teapots). Glass conducts heat very slowly.

• Heatproof Glass Ceramic: Can be used for either surface or oven cooking. It conducts heat very slowly and cools very slowly. Check cookware manufacturer’s directions to be sure it can be used on gas ranges.

• Stainless Steel: This metal alone has poor heating properties and is usually combined with copper, aluminum or other metals for improved heat distribution. Combination metal skillets usually work satisfactorily if they are used with medium heat as the manufacturer recommends.

IN CASE OF POWER FAILURE

• In case of a power failure, you can light the surface burners on your range with a match. Hold a lit match to the burner ports, then slowly turn the control knob to the LITE position. Use extreme caution when lighting burners this way.

• Surface burners in use when an electrical power failure occurs will continue to operate normally.

OPERATION INSTRUCTIONS

USING THE OVEN

Throughout this manual, features and appearance may vary from your model.

OVEN CONTROLS

OVEN TEMP

POWER OUTAGE

• The oven or broiler cannot be lit during a power failure.

• If the oven is in use when a power failure occurs, the oven burner shuts off. This is because the ﬂ ow of gas is automatically stopped and will not resume until power is restored.

OVEN SHELF POSITIONS

To avoid possible burns, place the shelves in the desired position before you turn the oven on.

• Your oven is controlled by an OVEN TEMP knob. It can take up to 90 seconds before the ﬂ ame comes on.

• After the oven reaches the selected temperature, the oven burner maintains the selected temperature.

Before you begin...

The shelves have stop-locks, so that when placed correctly on the shelf supports (A through D), they will stop before coming completely out, and will not tilt.

When placing and removing cookware, pull the shelf out to the bump on the shelf support.

WARNING

When you are using a rack in the lowest position (A), you will need to use caution when pulling the rack out. We recommend that you pull the rack out several inches and then, using two pot holders, pull the rack out by holding the sides of it. The rack is low and you can be burned if you put your hand in the middle of the rack and pull all the way out.

To remove a shelf, pull it toward you, tilt the front end up and pull it out. To replace, place the end of the shelf (stop-locks) on the support, tilt up the front and push the shelf in. NOTE: The shelf is not designed to slide out at the special low shelf (A) position.

UPPER OVEN VENT

Your oven is vented through ducts at the rear of the range. Do not block these ducts when cooking in the oven - it is important that the ﬂ ow of hot air from the oven and fresh air to the oven burner be uninterrupted. Avoid touching the vent openings or nearby surfaces during oven or broiler operations - they may become hot.

• Handles of pots and pans on the cooktop may become hot if left too close to the vent.

• Do not leave plastic or ﬂ ammable items on the cooktop - they may melt or ignite if left too close to the vent.

Plastic items on the cooktop may melt if left too close to the vent. Vent appearance and location can vary.

• Do not leave closed containers of the cooktop. The pressure in closed containers may increase, which may cause them to burst.

• Metal items will become very hot if they are left on the cooktop, and could cause burns.

OPERATION INSTRUCTIONS

OVEN LIGHT

On some models: Use the switch on the lower control panel to turn the light on or off.

On some models: Press the Oven Light button found on the upper control panel to turn the light on or off.

THE TYPE OF MARGARINE WILL AFFECT BAKING PERFORMANCE

• Most recipes for baking have been developed using high-fat products such as butter or margarine (80% fat). If you decrease the fat, the recipe may not give the same results as with a higher fat product.

• Recipe failure can result if cakes, pies, pastries, cookies, or candies are made with low-fat spreads. The lower the fat content of a spread product, the more noticeable these differences become.

• Federal standards require products labeled “margarine” to contain at least 80% fat by weight. Low-fat spreads, on the other hand, contain less fat and more water. The high moisture content of these spreads affects the texture and ﬂ avor of baked goods. For best results with your old favorite recipes, use margarine, butter or stick spreads containing at least 70% vegetable oil.

USING THE OVEN FOR BAKING

To avoid possible burns, place the shelves in the desired position before you turn the oven on.

HOW TO SET YOUR OVEN FOR BAKING

1. Close the oven door. Then turn the OVEN TEMP knob to the desired temperature.

2. Check to see if the food is done at the minimum time on the recipe. Cook longer if necessary. Turn the OVEN TEMP knob to OFF and remove the food.

OVEN SHELVES

Type of Food Shelf Position

Place most foods in the middle of the oven.

Angel food cake A Biscuits, mufﬁ ns or cup-

B or C

cakes Cookies C or D

Arrange the oven shelf or shelves in the desired locations while the oven is cool. The correct shelf position depends on the kind of food and the browning desired.

As a general rule, place most foods in the middle of the oven, on either the shelf position B or C. See the chart for suggested shelf positions.

Brownies B or C Layer cakes B or C Bundt or pound cakes B Pies or pie shells B or C Frozen pies (on cookie

B or C

sheet) Casseroles B or C

PREHEATING

To preheat, set the oven at the correct temperature - selecting a higher temperature does not shorten the preheat time. Preheat the oven for 10 minutes if the recipe calls for it. Preheat means bringing the oven up to the speciﬁ ed temperature

before putting the food in the oven. Preheating is necessary for good results when baking cakes, cookies, pastry and breads. For most casseroles and roasts,

preheating is not necessary.

OPERATION INSTRUCTIONS

USING THE OVEN FOR BAKING

BAKING PANS

Use the proper baking pan. The type of ﬁ nish on the pan determines the amount of browning that will occur.

• Glass baking dishes also absorb heat. When baking in glass baking dishes, lower the temperature by 25 °F and use the recommended cooking time in the recipe. This is not necessary when baking pies or casseroles.

• Dark, rough, or dull pans absorb heat resulting in a browner, crisper crust. Use this type for pies.

• Shiny, bright and smooth pans reﬂ ect heat, resulting in a lighter, more delicate browning. Cakes and cooking require this type of pan.

PAN PLACEMENT

For even cooking and proper browning, there must be enough room for air circulation in the oven. Baking results will be better if baking pans are centered as much as possible rather than being placed to the front or to the back of the oven.

Pans should not touch each other or the walls of the oven. Allow 1 to 1 1/2 inches of space between pans as well as from the back of the oven, the door and the sides.

If you need to use two shelves stagger the pans so one is not directly above the other.

Flat cookie sheets (without sides) produce better-looking cookies. Cookies baked in a jelly roll pan (short sides all around) may have darker edges and pale or light browning may occur.

Do not use a cookie sheet so large that it touches the walls or the door of the oven. Never entirely cover a shelf with a large cookie sheet.

PIES

For best results, bake pies in dark, rough or dull pans to produce a browner, crisper crust. Frozen pies in foil pans should be placed on an aluminum cookie sheet for baking, since the shiny foil pan reﬂ ects heat

away from the pie crust; the cookie sheet helps retain it. Check the recipe to make sure the pan size used is the one recommended.

CAKES

When baking cakes, warped or bent pans will cause uneven baking results and poorly shaped products. A cake baked in a pan larger than the recipe recommends will usually be crisper, thinner and drier than it should be. If baked in a pan smaller than recommended, it may be undercooked and batter may overﬂ ow. Check the recipe to make sure the pan size used is the one recommended.

DON’T PEEK

Set the timer for the estimated cooking time and do not open the door to look at your food. Most recipes provide minimum and maximum baking times such as “bake 30-40 minutes”.

DO NOT open the door to check until the minimum time. Opening the oven door frequently during cooking allows heat to escape and makes baking times longer. Your baking results may also be affected.

OPERATION INSTRUCTIONS

USING THE OVEN FOR BAKING

ALUMINUM FOIL

Do not use aluminum foil to line oven bottoms. The foil will trap heat below and upset the performance of the oven. Foil can melt and permanently damage the oven bottom. Damage from improper use of aluminum foil is not covered by the product warranty.

Foil may be used to catch spills by placing a sheet on a lower rack, several inches below the food. Do not use more foil than necessary and never entirely cover an oven rack with aluminum foil. Keep foil at least 1 to 1 1/2 inches from oven walls to prevent poor heat circulation.

OVEN MOISTURE

As your oven heats up, the temperature change of the air in the oven may cause water droplets to form on the door glass. These droplets are harmless and will evaporate as the oven continues to heat up.

USING THE OVEN FOR ROASTING

Roasting is cooking using dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should be low and steady, keep spattering to a minimum.

Roasting is really a baking procedure used for meats. Roasting is easy: just follow these directions:

1. Place the shelf in the A or B position. No preheating is necessary.

2. Check the weight of the meat. Place it fat side up (or for poultry, breast-side-up) on a roasting rack in a shallow pan. The melting fat will baste the meat. Select a pan as close to the size of the meat as possible. Line the pan with aluminum foil when using the pan for marinating, cooking with fruits, cooking heavily cured meats or basting food during cooking.

3. Turn the OVEN TEMP knob to the desired setting.

4. After roasting is complete, turn the OVEN TEMP knob to OFF and then remove the food from the oven.

Place the shelf in the A or B position.

ADJUST THE OVEN THERMOSTAT - EASY TO DO YOURSELF

You may ﬁ nd that your new oven cooks differently than the one it replaced. Use you new oven for a few weeks to become more familiar with it. If you still think your new oven is too hot or too cold, you can adjust the thermostat yourself.

Do not use thermometers, such as those found in grocery stores, to check the temperature setting of your oven. These thermometers may vary 20-40°F.

Note: This adjustment will not affect the broiling temperatures. The adjustment will be retained after a power failure.

OPERATION INSTRUCTIONS

ADJUST THE OVEN THERMOSTAT - EASY TO DO YOURSELF

TO ADJUST THE THERMOSTAT WITH THIS TYPE OF KNOB

OVEN TEMP

1. Pull the OVEN TEMP knob off the range and look at the back side. To make an

adjustment, loosen (approximately one turn), but do not completely remove, the two screws on the back of the knob.

2. With the back of the knob facing you, hold the outer edge of the knob with one hand and turn the front of the knob with the other hand.

To increase the oven temperature, move the top screw toward the right. You will hear a

Front of OVEN TEMP knob

Front of OVEN TEMP knob (knob appearance may vary)

(knob appearance may vary)

click for each notch you move the knob. To decrease the oven temperature, move the top screw toward the left. Each click will change the oven temperature approximately 10°F. (The range is plus

or minus 60°F from the arrow.) We suggest that you make the adjustment one click from the original setting and check oven performance before making any additional adjustments.)

3. After the adjustment is made, retighten screws so that they are snug, but be careful not to over-tighten.

4. Replace the knob, matching the ﬂ at area of the knob to the shaft, and check

Back of OVEN TEMP knob

performance.

USING THE OVEN FOR BROILING

Broiling is cooking food by direct heat from above the food. Most ﬁ sh and tender cuts of meat can be broiled. Follow these steps to keep spattering and smoking to a minimum.

Your range has a compartment below the oven for broiling. A specially designed broiler pan allows dripping fat to drain away from the food.

Both the oven door and broiler compartment drawer should be closed during broiling.

HOW TO SET YOUR OVEN FOR BROILING

1. You can change the distance of hte food from the heat source by positioning the broiler rack in the broiler compartment.

- A (bottom of broiler compartment),

- B (center of broiler comparment),

- C (top of broiler compartment). Most broiling should be done in position A.

2. Preheat the broiler for best results.

3. If the meat has fat or gristle around the edge, cut vertical slashes through it about 2 inches apart, but don’t cut into the meat. We recommend that you trim the fat to prevent excessive smoking, leaving a layer about 1/8 inch thick.

4. Close the oven door and broiler compartment drawer.

5. Turn the OVEN TEMP knob to BROIL.

6. Turn most foods once during cooking. Time foods for about one-half the total cooking time, turn food, then continue to cook to completion.

7. Turn the OVEN TEMP knob to OFF. Remove the broiler pan from the broiler rack and serve the food immediately. Leave the pan outside the range to cool.

OPERATION INSTRUCTIONS

USING THE OVEN FOR BROILING (cont’d)

HOW TO SET THE BROILER COMPARTMENT (on some models)

Both the oven and broiler compartment doors must be closed during broiling.

Turn most foods once during cooking (the exception is thin ﬁ llets of ﬁ sh; oil one side, place that side down on the broiler grid and cook without turning until done). Time foods for about onehalf the total cooking time, turn food, then continue to cook until done.

1. You can change the distance of the food from the heat source by positioning the broiler pan and grid on one of three rack positions in the broiler compartment - A (bottom of broiler compartment), B (middle) and C (top).

2. Preheating the broiler or oven is not necessary and can produce poor results.

3. If meat has fat or gristle around the edge, cut vertical slashes through both about 2 inches apart. If desired, the fat may be trimmed, leaving a layer about 1/8 inches thick.

4. Arrange the food on the grid and position the broiler pan on the appropriate rack in the oven or broiling compartment. Placing food closer to the ﬂ ame increases exterior browning of the food, but also increases spattering and the possibility of fats and meat juices igniting.

5. Close the oven and broiler compartment door.

6. Turn the OVEN CONTROL knob to BROIL.

7. When broiling is ﬁ nished, turn the OVEN CONTROL knob to OFF. Remove the broiler pan from the broiler compartment and serve the food immediately. Leave the pan outside the range to cool.

ALUMINUM FOIL

You can use aluminum foil to line your broiler pan and broiler grid. However, you must mold the foil tightly to the grid and cut slits in it just like the grid.

BROILING COMPARTMENT GUIDE SUGGESTIONS

Both the oven and broiler compartment doors must be closed during broiling.

• Always use the broiler pan and grid that comes with your range. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.

• For steaks and chops, slash fat evenly around the outside edges of the meat. To slash, cut crosswise through the outer fat surface just to the edge of the meat. Use tongs to turn the meat over to prevent piercing the meat and losing juices.

• If desired, marinate meats or chicken before broiling; or you can brush with barbecue sauce in the last 5-10 minutes only.

• When arranging the food on the pan, do not let fatty edges hang over the sides because dripping fat could soil the oven.

• The broiler compartment does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.

• Frozen steaks can be broiled by positioning the rack at the next lowest rack position and increasing the cooking time given in this guide 1 1/2 times per side.

OPERATION INSTRUCTIONS

USING THE OVEN FOR BROILING (cont’d)

BROILING COMPARTMENT GUIDE SUGGESTIONS (cont’d)

The USDA recommends the following minimum safe internal temperatures:

• Raw beef, pork, lamb and veal steaks or chops: 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to reast for at least three minutes before carving or consuming.

• Raw ground beef, pork, lamb or veal: 160 °F as measured with a food thermometer.

• Poultry: 165 °F as measured with a food thermometer.

• For more information, visit: www.isitdoneyet.gov or call toll free to the USDA meat and poultry hotline at 1-888-674-

6854.

CARE AND MAINTENANCE

CARE AND CLEANING OF THE RANGE

Be sure electrical power is off and all surfaces are cool before cleaning any part of the range. Proper care and cleaning are important so that your range will give you efﬁ cient and satisfactory service. Follow

these directions carefully in caring for your range to assure safe and proper maintenance.

WARNING

• If your range is removed for cleaning, servicing or any reason, be sure the antitip device is re-engaged properly when the range is replaced. Failure to take this precaution could result in tipping of the range and cause injury.

• To check if the bracket is installed and engaged properly, carefully tip the range forward. The bracket should stop the range within 4 inches. If it does not, the bracket must be reinstalled.

• If the range is pulled from the wall for any reason, always repeat this procedure to verify that the range is properly secured by the anti-tip bracket.

LIFT-UP COOKTOP (on models with standard twin burners)

• Clean the area under the cooktop often. Built-up soil, especially grease, may catch on ﬁ re.

• To make cleaning easier, the cooktop may be lifted up.

• NOTE: Do not lift the cooktop on sealed burner models. Lifting the cooktop can lead to damage and improper operation of the range.

Some models have dual support rods that will hold the cooktop up while you clean underneath it.

To raise the cooktop:

1. Be sure the burners are turned off.

2. Remove the grates.

3. Grasp the two front burner wells and lift up.

• Clean under the cooktop with hot, soapy water and a clean cloth. If you removed your surface burners while cleaning, make sure they are properly seated when replacing them.

• After cleaning, lower the cooktop (be careful not to pinch your ﬁ ngers).

OPERATION INSTRUCTIONS

USING CLOCK AND TIMER (some models)

CLOCK AND TIMER (some models)

1. Timer Pad

Touch this pad to select the timer feature.

2. Clock Pad

Touch this pad before setting the clock.

3. Display

Shows the time of day and the time set for the timer, cook time or start time (some models).

4. Set +/- Pads

Appearance may vary.

TO SET THE CLOCK

1. Touch CLOCK pad and hold for 3 seconds, until the display starts ﬂ ashing.

2. Touch the + or – pads until you reach the desired time.

3. When you let go of the + or – pad the time will be set.

These pads allow you to set the clock and timer.

TO SET THE TIMER

1. Touch TIMER pad and hold until the display starts ﬂ ashing.

2. Touch the + or – pads until the amount of time you want shows in the display. The maximum time that can be entered in minutes is 59 (0:59). Times more than 59 minutes (0:59) should be changed to hours and minutes (i.e.1:05, 1 hour, 5 minutes). The maximum time that can be set is 9 hours and 50 minutes (9:50).

3. When you let go of the + or – pad, the time will be set. This is indicated by the green light beside the TIMER pad no longer ﬂ ashing.

4. When the timer reaches :00, the control will beep. Touch the TIMER pad to end timing.

If you make a mistake, touch the TIMER pad and begin again.

TO RESET THE TIMER

If the display is still showing the time remaining, you may change it by touching the + or – until the time you want appears in the display.

TO CANCEL THE TIMER

Touch the timer pad once

CARE AND MAINTENANCE

CARE AND CLEANING OF THE RANGE

BURNER GRATES

Your range has two or three professional-style double grates. These grates are positionspeciﬁ c. For maximum stability, these grates should only be used in their proper position; they cannot be interchanged left to right or front to back. For convenience, the undersides of the left and right grates are marked “LEFT FRONT” and “RIGHT FRONT”. Make sure the front portion of both grates is in front. The middle grate has a bow in front. Make sure the bowed portion is toward the front of the range. in addition, the middle grate is supported by the left nd right grates and must be installed LAST for stability.

Cleaning

• Lift out when cool. Grates should be washed regularly and, of course, after spillovers. Wash them in hot, soapy water and rinse with clean water. When replacing the grates, be sure they are positioned securely over the burners.

• Replace the grates so that continuous arcs are formed with the center ribs of all three grates.

• Do not operate a burner for an extended period of time without cookware on the grate. The ﬁ nish on the grate may chip without cookware to absorb the heat.

• To get rid of burned-on food, place the grates in a covered container. Add 1/4 cup ammonia and let soak several hours or ovenight. Wash, rinse well and dry.

• Although they are durable, the grates will gradually lose their shine, regardless of the best care you can give them. This is due to their continual exposure to high temperatures. You will notice this sooner with lighter color grates.

• NOTE: Do not clean the grates in a a self-cleaning oven.

STANDARD TWIN BURNER ASSEMBLIES (on some models)

For cleaning information on sealed burners, see section below. Sealed burner cooktops do not lift up.

• On models with standard twin burners, the cooktop lifts up for easy access.

• Turn all contols OFF before removing burner parts and rip pans (if so

equipped).

• The burner grates and drip pans can be lifted off, making them easy to clean.

• The holes in the surface burners of your range must be kept clean at all times for proper ignition and an even, unhampered ﬂ ame.

• You should clean the surface burners routinely, especially after bad spillovers, which could clog these holes.

• Wipe off surface burners. If heavy spillover occurs, remove the surface

CAUTION

Do not operate the cooktop without all burner parts, drip pans (if so equipped) and grates in place.

burners from the range. Burners lift out for cleaning. Lift up the cooktop and then lift out the surface burners.

• To remover burned-on food, soak the surface burner in a solution of mild liquid detergent and hot water. Soak the surface burner for 20 to 30 minutes.

• For more stubborn stains, use a cleanser. Rinse well to remove any traces of the cleanser that might clog the surface burner openings.

• Do not use steel wool because it will clog the surface burner openings and scratch the surface burners. if the holes become clogged, clean them with a sewing needle or twist-tie.

• Before putting the surface burner back, shake out excess water and then dry it thoroughly by setting it in a warm oven for 30 minutes. Then place it back in the range, making sure it is properly seated and level.

• Check the ﬂ ame pattern of each burner. If the ﬂ ames are “jumpy” (not steady), clean the holes again with a sewing needle or twist-tie.

Clean these holes thoroughly on each side.

CARE AND MAINTENANCE

CARE AND CLEANING OF THE RANGE (cont’d)

DRIP PANS (if so equipped)

• Remove the grates an lift out the drip pans. Drip pans can be cleaned in a dishwasher or by hand.

• When replacing the drip pans, make sure they are in the correct position.

• Place them in a covered container. Add 1/4 cup ammonia and let soak several hours or overnight. Wash, rinse well and dry.

Cooktop Surface

• To avoid damaging the porcelain-enamel surface of the cooktop and to prevent it from becoming dull, clean up spills right away. Foods with a lot of acid (tomatoes, sauerkraut, fruit juices, etc.) or foods with high sugar content could cause a dull spot if allowed to set.

• When the surface has cooled, wash and rinse. For other spills such as fat spatterings, wash with soap and water once the surface has cooled. Then rinse and polish with a dry cloth.

• NOTE: For stainless steel cooktops, refer to the Stainless steel surfaces section.

Oven Air Vents

• Never block the vents (air openings of the range. They provide the air inlet and outlet that are necessary for the range to operate properly with correct combustion.

• Air openings are located at the rear of the cooktop, at the top and bottom of the oven door, and at the bottom of the range.

Lower Control Panel (Front Manifold Panel) and Knobs

• It is a good idea to wipe the control panel after each use of the oven. Use a damp cloth to clean or rinse. For cleaning, use mild soap and water or a 50/50 solution of vinegar and water. For rinsing, use clean water. Polish dry with a soft cloth.

• Do not use abrasive cleansers, strong liquid cleaners, plastic scouring pads or oven cleaners on the control panel - they will damage the ﬁ nish.

Surface burner knob

• Do not try to bend knobs by pulling them up or down or by hanging a towel or other such loads. This can damage the gas valve shaft.

• The control knobs may be removed for easier cleaning.

• Make sure the knobs are in the OFF positions and pull them straight off the stems for cleaning.

• The knobs can be cleaned in a dishwasher or they may also be washed with soap and water. Make sure the insides of the knobs are dry before replacing.

• Replace the knobs in the OFF position to ensure proper placement.

• Metal parts can be cleaned with soap and water. Do not use steel wool, abrasives, ammonia, acids or commercial oven cleaners. Dry with a soft cloth.

• NOTE: Knobs are not interchangeable. Be sure to reinstall the knobs to the original location.

Lower oven knob (on some models)

Vent appearance and location vary.

CARE AND MAINTENANCE

CARE AND CLEANING OF THE RANGE (cont’d)

OVEN SHELVES AND BROILER RACK

• The shelves and broiler rack can be cleaned by hand using soap and water or with an abrasive cleaner or steel wool. After cleaning, rinse the shelves and broiler rack with clean water and dry with a clean cloth.

• After cleaning, grease all oven rack edges with a light coating of vegetable oil. This will help maintain the ease of sliding the racks in and out of the oven.

REMOVABLE OVEN BOTTOM

• First remove the shelves from the oven. The oven bottom lifts from the front.

To remove:

1. On models so equipped, remove the knurled screw in the front of the oven bottom.

2. Grasp each side of the oven bottom and push it back.

3. Lift the front up and pull it out of the oven.

Knurled screw

Knurled screw (on some models)

(on some models)

To replace:

1. Grasp each side of the oven bottom and guide its rear tabs into the slots in the back of the oven.

2. Lower the oven bottom and pull it forward until it is secure under the front oven ﬂ oor edge.

3. On models so equipped, replace the knurled screw in the front of the oven bottom.

• NOTE: If the oven bottom is replaced incorrectly, it may warp and cause undesirable baking results.

OVEN BOTTOM

• The oven bottom has a porcelain-enamel ﬁ nish. To make cleaning easier, protect the oven bottom from excessive spillovers by placing a cookie sheet on the rack below the rack you are cooking on. This is particularly important when baking a fruit pie or other foods with a high acid content. Hot fruit ﬁ llings or other foods that are highly acidic (such as tomatoes, sauerkraut and sauces with vinegar or lemon juice) may cause pitting and damage to the porcelain-enamel surface and should be wiped up immediately.

• To clean up spillovers, use soap and water, an abrasive claner or soap-ﬁ lled scouring pad. Rinse well to remove any soap.

BROILER COMPARTMENT

• The broiler pan is held in place in the broiler rack.

To remove the broiler pan:

1. Gently pull forward on the drop down broiler door.

2. Pull the broiler rack with pan forward until the rack stops. Grasp the broiler pan and remove it from the broiler rack.

To replace the broiler pan:

1. Slide the broiler pan onto the rack and push both the broiler pan and the rack all the way into the broiler compartment.

2. Close the broiler door.

If a spillover occurs int he broiler compartment, allow the compartment to cool ﬁ rst. You can clean the compartment with soap and water, a mild abrasive cleanser, soap-ﬁ lled scouring pads or an oven cleaner following package directions.

BROILER PAN AND GRID

LIFT-OFF OVEN DOOR

CARE AND MAINTENANCE

• After broiling, remove the broiler pan from the oven. Remove the grid from the pan. Carefully pour out grease from the pan into a proper container. Wash and rinse the broiler pan and grid in hot water with a soap-ﬁ lled or plastic scouring pad.

• If food has burned on, sprinkle the grid with detergent while hot and cover with wet paper towels or a dishcloth. Soaking the pan will remove burned on foods.

• Do not store a soiled broiler pan and grid anywhere in the range.

Slot

Hinge

Hinge lock

lock

Upper hinge

Upper hinge arm

arm

TO CLEAN THE DOOR: To clean the inside of the door:

• Do not allow excess water to run into any holes or slots in the door.

• Wipe dishwashing detergent over any baked-on spatters on the glass. Use a single sided safety razor blade to clean it off. Then wipe over the glass with a soapy cloth to remove any residue and dry off.

• The area outside the gasket can be cleaned with a soap-ﬁ lled plastic scouring pad.

To clean the outside of the door:

• Use soap and water to thoroughly clean the top, sides and front of the oven door. Rinse well. You may also use a glass cleaner to clean the glass on the outside of the door.

• Spillage of marinades, fruit juices, tomato sauces and basting materials containing acids may cause discoloration and should be wiped up immediately. When the surface is cool, clean and rinse.

• Do not use oven cleaners, cleansing powders or harsh abrasives on the outside of the door.

Lower hinge

Lower hinge arm

arm

The oven door is removable, but it is heavy. You may need help removing and replacing the door.

To remove the door:

1. Open the door to the full open position.

2. Pull the hinge locks up over the hinge hooks on both sides. You may need to use a ﬂ at-blade screwdriver to lift hinge locks up.

3. Grasp the door ﬁ rmly on each side, lift slightly and pull it straight out and away from the oven.

To replace the door:

1. Firmly grasp both sides of the door at the top.

2. Insert and seat the upper and lower hinge arms into the oven slots.

3. Push the hinge locks down from the hinge hooks.

4. Close the oven door and make sure it is working properly. If it is not working properly, remove and replace it following the above steps.

DO NOT ATTEMPT TO CLOSE THE DOOR UNTIL THIS STEP IS COMPLETE. THE HINGE OR DOOR COULD BE DAMAGED.

• The gasket is designed with a gap at the bottom to allow for proper air circulation.

• Do not rub or clean the door gasket - it has an extremely low resistance to abrasion.

• If you notice the gasket becoming worn, frayed or damaged in any way or if it has become displaced on the door, you should have it replaced.

CARE AND MAINTENANCE

PORCELAIN OVEN INTERIOR

• NOTE: Wait for range to cool before cleaning.

• With proper care, the porcelain enamel interior will retain its attractive ﬁ nish for many years.

• Soap and water will normally do the job. Heavy spattering or spillovers may require cleaning with a mild abrasive cleanser. Soapy, wet pads may also be used. Do not allow food spills with a high sugar or acid content (such as milk, tomatoes, sauerkraut, fruit juices or pie ﬁ lling) to remain on the surface. They may cause dull spots even after cleaning.

• Household ammonia may make the cleaning job easier. Place 1/2 cup ammonia in a shallow glass pan and leave in a cold oven overnight. The ammonia fumes will help loosen the burned-on grease and food.

• When necessary, you may use a commercial oven cleaner. Follow the package directions.

Cautions about using spray-on oven cleaners:

• Do not spray the oven cleaner on the electrical controls and switches, because it could cause a short circuit and result in sparking or ﬁ re.

• Do not allow a ﬁ lm from the cleaner to remain on the temperature sensor - it could cause the oven to heat improperly. (The sensor is located at the top of the oven.) Carefully wipe the bulb clean after each oven cleaning, being careful not to move the sensor since a change in its position could affect how the oven bakes.

• Do not spray any oven cleaner on the outside oven door, handles or any exterior surface of the oven, cabinet or painted surfaces. The cleaner can damage these surfaces.

Painted Surfaces

Painted surfaces include the sides, control panel and door. Clean these with soap and water or a vinegar and water solution. Do not use commercial oven cleaners, cleansing powders, steel wool or harsh abrasives on any painted surface.

OVEN LIGHT REPLACEMENT (on some models)

WARNING

Before replacing the oven light bulb, disconnect the electrical power to the range at the main fuse or circuit breaker panel. Failure to do so may result in electric shock or burn. Be sure to let the light cover and bulb cool completely.

SHOCK OR BURN HAZARD

Be sure to let the light cover and bulb cool completely.

To remove the cover:

1. Twist lens counterclockwise about a quarter turn to remove. Do not remove any screws to remove the cover.

2. Replace bulb with a 40-watt appliance bulb or two-prong halogen bulb, as appropriate.

To replace the cover:

1. Line up tabs of lens in front of tabs on housing and rotate clockwise to engage.

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