Frigidaire 318200869 User Manual

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CONTENTS Page

Product Registration ........................................................ 2

Important Safety Instructions ..................................... 3-5

Selecting Surface Cooking Utensils ................................. 5

Specialty Pans & Trivets ................................................... 6

Canning Tips & Information ............................................ 6

Liquefied Petroleum (Propane) Gas Conversion .............. 7

Flame Size ........................................................................ 7

Proper Burner Adjustments .............................................. 7

Setting Surface Controls .................................................. 8

Before Setting Oven Controls...........................................8

Setting Oven Controls ......................................................8

Before Setting Warmer Drawer Controls .......................... 9

Setting Warmer Drawer Controls ............................... 9-10

Convection Cooking ....................................................... 10

Convection Roasting ..................................................... 10

Speed Bake Cooking System ......................................... 11

Oven Baking ................................................................... 12

Air Circulation in the Oven ............................................. 12

Broiling ........................................................................... 13

General Cleaning ...................................................... 14-19

Changing Oven Light ..................................................... 19

Avoid Service Checklist ............................................ 19-22

Notes .............................................................................. 23

Warranty ......................................................................... 24

318200869 (0402) Rev. B

1

Product Registration

Register Your Product

The self-addressed PRODUCT
REGISTRATION CARD should be filled in

completely, signed and returned to
Electrolux Home Products North America.

Versión en español

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este Manual del Usuario, sírvase escribir a
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Electrolux Home Products
Attn : Care Use
P.O. Box 212378
Augusta, GA 30917

Thank you for choosing this appliance. The information contained within this
Owner's Guide will instruct you on how to properly operate and care for your

range. Please read through the information contained in your literature pack to
learn more about your new appliance.

Record Your Model and Serial Numbers

Record in the space provided below the model and serial numbers. The numbers
are found on the serial plate located at the left of the range frame and are visible
when the oven door is open or on the inside of the drawer along the side of the
frame.

Model Number: __________________________________________________

Serial Number: __________________________________________________

Date of Purchase: ________________________________________________

This Owner's Guide contains general operating instructions for your range and
feature information for several models. Your range may not have all the
described features. The graphics shown are representational. The graphics on
your range may not look exactly like those shown.

Note: The instructions appearing in this Owner's Guide are not meant to cover
every possible condition and situation that may occur. Common sense and
caution must be practiced when installing, operating and maintaining any
appliance.

CERTIFIED

• All ranges
can tip.

• Injury to per­sons could re­sult.

• Install anti-tip
device
packed with
range.

• See Installa­tion instruc­tions.

Important: Keep a copy of your bill of sale.
The date on the bill establishes the warranty period service be required. Place it
where it can be easily retrieved. If service is performed while the appliance is
under warranty, you may have to show your bill of sale.

To reduce
the risk of tipping of the
range, the range must be
secured by properly in­stalled anti-tip bracket (s)
provided with the range.
To check if the bracket (s)
is installed properly, re­move the lower panel or
storage drawer and verify
that the anti-tip bracket (s)
is engaged. Refer to the
installation instructions for
proper anti-tip bracket(s).

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

FOR YOUR SAFETY:

- Do not store or use gasoline or other flammable
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 fire
department.

- Installation and service must be performed by a
qualified installer, servicer or gas supplier.

© 2001 Electrolux Canada Corp.

All rights reserved

2

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

Save these instructions for future reference.

This guide contains important safety symbols and instructions. Please pay special attention to these symbols and follow all
instructions given. Here is a brief explanation of the use of these symbols.

This symbol will help alert you to situations that may cause serious bodily harm, death or property damage.

This symbol will help alert you to situations that may cause bodily injury or property damage.

• Remove all tape and packaging wrap before using the
appliance. Destroy the carton and plastic bags after
unpacking the appliance. Never allow children to play

with packaging material.

• Proper Installation—Be sure your appliance is properly
installed and grounded by a qualified technician in
accordance with Canadian Standards CAN/CGA B149.1,
and CAN/CGA B149.2 and Canadian Electrical Code,
part 1, and local requirements. Install only per installation

instructions provided in the literature package for this
appliance.

Ask your dealer to recommend a qualified technician and an
authorized repair service. Know how to disconnect the
electrical power to the appliance at the circuit breaker or fuse
box and gas supply at the main shutoff valve in case of an
emergency. Remove the drawer to access the valve.

• User Servicing—Do not repair or replace any part of
the appliance unless specifically recommended in the
manuals. All other servicing should be done only by a

qualified technician to reduce the risk of personal injury and
damage to the appliance.

• Never modify or alter the construction of an appliance
by removing leveling legs, panels, wire covers, anti-tip
brackets/screws, or any other part of the product.

Do not store items of interest to children

in the cabinets above the appliance.

• Do not leave children alone. Children should not be
left alone or unattended in the area where an appli­ance is in use. They should never be allowed to sit or stand

on any part of the appliance.

• DO NOT TOUCH SURFACE BURNERS, GRATES, AREAS
NEAR THESE BURNERS, OVEN HEATING ELEMENTS OR
INTERIOR SURFACES OF THE OVEN OR WARMER
DRAWER (if equipped). Both surface burners and oven

heating elements may be hot even though they are dark in
color. Areas near surface burners may become hot enough
to cause burns. During and after use, do not touch, or let
clothing or other flammable materials touch these areas
until they have had sufficient time to cool. Among these
areas are the cooktop, surfaces facing the cooktop, the oven
vent openings and surfaces near these openings, oven door
and window.

• Wear Proper Apparel—Loose-fitting or hanging gar­ments should never be worn while using the appli­ance. Do not let clothing or other flammable materials

contact hot surfaces.

Never use your appliance for warming or

heating the room.

Stepping, leaning or sitting on the door

or drawer of this appliance can result in serious injuries
and may also cause damage to the appliance. Do not

allow children to climb or play around the appliance. The
weight of a child on an open door may cause the appliance to
tip, resulting in serious burns or other injury. An open drawer,
when hot, may cause burns.

Do not use the oven or warmer drawer (if

equipped) for storage.

• Storage in or on Appliance—Flammable materials
should not be stored in an oven, near surface burners
or in the drawer (if equipped). This includes paper, plastic

and cloth items, such as cookbooks, plasticware and towels,
as well as flammable liquids. Do not store explosives, such
as aerosol cans, on or near the appliance. Flammable
materials may explode and result in fire or property damage.

• Do Not Use Water or Flour on Grease Fires—Smother
the fire with a pan lid, or use baking soda, a dry
chemical or foam-type extinguisher.

• When heating fat or grease, watch it closely. Fat or

grease may catch fire if allowed to become too hot.

In case of fire or gas leak, be sure to turn

off the main gas shutoff valve.

• Use Only Dry Potholders—Moist or damp potholders
on hot surfaces may result in burns from steam. Do not

let the potholders touch the flame, burners or interior oven
elements. Do not use a towel or other bulky cloth instead of
a potholder.

• Do Not Heat Unopened Food Containers—Build up of
pressure may cause the container to burst and result in
injury.

3

IMPORTANT SAFETY INSTRUCTIONS (continued)

• Remove the oven door from any unused appliance if it
is to be stored or discarded.

• IMPORTANT—Do not attempt to operate the oven
during a power failure. If the power fails, always turn
the oven off. If the oven is not turned off and the power

resumes, the oven may begin to operate again. Food left
unattended could catch fire or

Use Proper Flame Size—Adjust flame size
so it does not extend beyond the edge of the utensil. The
use of undersized utensils will exposed a portion of the burner
flame to direct contact and may result in ignition of clothing.
Proper relationship of utensil to flame will also improve
efficiency.

Do not use stove top grills on the burner
grates of your sealed gas burners. If you use a stove top

grill on a sealed gas burner, it will cause incomplete combus­tion and can result in exposure to carbon monoxide levels
above allowable current standards. This can be hazardous to
your health.

Electronic controllers can be damaged by
cold temperatures. When you use your appliance for the

first time, or if it has not been used for a long period of
time, make sure that it has been exposed to a tempera­ture above 0°C/32°F for at least 3 hours before connect­ing it to the power supply.

IMPORTANT INSTRUCTIONS FOR USING YOUR
COOKTOP

• Know which knob controls each surface heating unit.

Always turn the knob to the LITE position when igniting the
burners. Visually check that the burner has lit. Then adjust
the flame so it does not extend beyond the edge of the
utensil.

• Use Proper Pan Size—This appliance is equipped with one

or more surface burners of different sizes. Select utensils
having flat bottoms large enough to cover the surface
burner. The use of undersized utensils will expose a portion
of the surface burner to direct contact and may result in
ignition of clothing. Proper relationship of utensil to the
surface burner will also improve efficiency.

• Utensil Handles Should Be Turned Inward and Should

Not Extend Over Adjacent Surface Burners—To reduce

the risk of burns, ignition of flammable materials, and
spillage due to unintentional contact with the utensil. The
handle of the utensil should be positioned so that it is turned
inward, and does not extend over adjacent surface burner.

• Never Leave Surface Burners Unattended—Boilovers

cause smoking and greasy spillovers that may ignite, or a
pan that has boiled dry may melt.

spoil.

• Protective liners— Do not use aluminum foil to line oven
bottom or any other part of the appliance. Only use
aluminum foil as recommended for baking if used as a cover
placed on the food. Any other used of protective liners or
aluminum foil may result in a risk of electric shock or fire or
a short circuit.

• Glazed Cooking Utensils—Only certain types of glass,
glass/ceramic, ceramic, earthenware, or other glazed uten­sils are suitable for rangetop service without breaking due to
the sudden change in temperature. Check the
manufacturer's recommendations for rangetop use.

• Do Not Use Decorative Surface Burner Covers. If a
burner is accidentally turned on, the decorative cover will
become hot and possibly melt. Burns will occur if the hot
covers are touched. Damage may also be done to the
cooktop or burners because the covers may cause overheat­ing. Air will be blocked from the burner and cause
combustion problems.

IMPORTANT INSTRUCTIONS FOR USING YOUR
OVEN

• Use Care When Opening Door or Warmer Drawer (if
equipped)—Stand to the side of the appliance when

opening the door of a hot oven. Let hot air or steam escape
before you remove or replace food in the oven/warmer
drawer.

• Keep Oven Vent Ducts Unobstructed. The oven is vented
at the rear of the cooktop. Touching the surfaces in this area
when the oven is operating may cause severe burns. Also,
do not place plastic or heat-sensitive items on or near the
oven vent. These items could melt or ignite.

• Placement of Oven/Warmer Drawer (if equipped)
Racks. Always place oven racks in desired location while

oven/drawer (if equipped) is cool. Remove all utensils from
the rack before removing rack. If rack must be moved while
oven is hot, use extreme caution. Use potholders and grasp
the rack with both hands to reposition. Do not let potholders
contact the hot oven element or interior of the oven/warmer
drawer (if equipped).

• Do not use the broiler pan without its insert. The broiler
pan and grid allow dripping fat to drain and be kept away
from the high heat of the broiler.

• Do not cover the broiler or warmer drawer (if
equipped) grid with aluminum foil. Exposed fat and

grease could ignite.

• Do not touch a hot light bulb with a damp cloth. Doing
so could cause the bulb to break. Disconnect the appliance
or turn off the power to the appliance before removing and
replacing light bulb.

4

IMPORTANT SAFETY INSTRUCTIONS (continued)

IMPORTANT INSTRUCTIONS FOR CLEANING
YOUR RANGE

• Clean the appliance regularly to keep all parts free of
grease that could catch fire. Exhaust fan ventilation hoods

and grease filters should be kept clean. Do not allow grease
to accumulate. Greasy deposits in the fan could catch fire.
Refer to the hood manufacturer's instructions for cleaning.

• Cleaners/aerosols—Always follow the manufacturer's rec­ommended directions for use. Be aware that excess residue
from cleaners and aerosols may ignite causing damage and/
or injury.

SELF-CLEANING OVENS

• Clean in the self-cleaning cycle only the parts of the
oven listed in this owner's guide. Before self-cleaning

the oven, remove the broiler pan and any utensils stored in
the oven.

SAVE THESE INSTRUCTIONS

• Do not clean the oven door gasket. The door gasket is

essential for a good seal. Care should be taken not to rub,
damage or move the gasket.

• Do not use oven cleaners. No oven cleaner or oven liner
protective coating of any kind should be used in or around
any part of the oven.

• Remove oven racks. Oven racks color will change if left in
the oven during a self-cleaning cycle.

The health of some birds is extremely

sensitive to the fumes given off during the self-clean
cycle of any range. Move birds to another well venti­lated room.

Selecting Surface Cooking Utensils

For best results and energy conservation, choose cooking utensils that have these characteristics:

Pans should have flat bottoms. Check for
flatness by rotating a ruler across the bot­tom. There should be no gaps between
the pan and ruler.

Note: Always use a utensil for its intend­ed purpose. Follow manufacturer's in­structions. Some utensils were not made
to be used in the oven or on the cooktop.

Note: Do not use griddle over more than
one burner. That can damage your
cooktop and that can result in exposure
to carbon monoxide levels above allow­able current standards. That can hazard­ous to your health.

*GOOD

• Flat bottom and straight sides.

• Tight fitting lids.

• Weight of handle does not tilt

pan. Pan is well balanced.

• Pan sizes match the amount of

food to be prepared.

• Made of material that conducts

heat well.

• Easy to clean.

* Specialty pans such as lobster pots, griddles and pressure cookers may be used

but must conform to the above recommended cookware requirements.

POOR

• Curved and warped pan bottoms.

• Pan overhangs unit by more than

2.5 cm (1”).

• Heavy handle tilts pan.

• Flame extends beyond unit.

5

Specialty Pans & Trivets

Woks with flat bottoms suitable for

use on your cooktop are available in
most cookshop or hardware stores.
Round-bottomed woks (with a support
ring that does not extend beyond the
burner unit) may also be used. The
metal ring was designed to support the
wok safely when it is filled with large
amounts of liquids (soup making) or
fat (frying).

Wire trivets: Do not use wire trivets. Cookware bottoms must be in direct contact
with the grates.

DO NOT use two burner units to heat one large pan such as a roaster

or griddle, or allow cooking utensils to boil dry. The bottom surface of the pan in
either of these situations could cause discoloring or crazing of the appliance cooking
surface, and damage to the grates and burner units.

DO NOT use a wok if it is equipped
with a metal ring that extends beyond
the burner unit. Because this ring
traps heat, the surface unit and
cooktop surface could be damaged.

Canning Tips &
Information

Canning can generate
large amounts of steam. Use extreme cau­tion to prevent burns. Always raise the
lid to vent steam away from you.

1. Use tested recipes and follow instructions carefully. Check with your local
Cooperative Agricultural Extension Service or a manufacturer of glass jars for
the latest canning information.

2. Use flat-bottomed canners only. Heat is spread more evenly when the bottom
surface is flat.

3. Center canner on the burner grate.

4. Start with hot water and a high heat setting to reduce the time it takes to bring
the water to a boil; then reduce the heat setting as low as possible to maintain
a constant boil.

5. It is best to can small amounts and light loads.

Prevent damage to cooktop and burner grates:

1. Do not use water bath or pressure canners that extend more than one inch
beyond the edge of the burner grate.

2. Do not leave water bath or pressure canners on high heat for an extended
amount of time.

3. Alternate surface units between each batch to allow the units and surrounding
surfaces to cool down. Try to avoid canning on the same burner unit all day.

Safe canning requires that harmful micro-organisms are destroyed
and the jars are sealed completely. When canning in a water bath canner, a gentle
but steady boil must be maintained continuously for the required time.

6

Liquefied Petroleum (Propane) Gas Conversion

The cooktop can be used with Natural Gas or Propane Gas. It is shipped from the factory for use with natural gas.

If you wish to convert your appliance for use with LP/Propane gas, use the supplied fixed orifices located in a bag containing the
literature marked, "FOR LP/PROPANE GAS CONVERSION". Follow the instructions package with the orifices.

The conversion must be performed by a qualified service technician in accordance with the manufacturer's instructions and all
codes and requirements of the authority having jurisdiction. Failure to follow instructions could result in serious injury or property
damage. The qualified agency performing this work assumes responsibility for the conversion.

Severe shock or damage to the appliance may occur if the appliance is not installed by a qualified installer.

Flame Size

For most cooking, start on the highest control setting and then turn to a lower one to complete
the process. Use a chart below as a guide for determining proper flame size for various types of
cooking. The size and type of utensil used and the amount of food being cooked will influence
the setting needed for cooking.

For deep fat frying, use a thermometer and adjust the surface control knob accordingly. If the
fat is too cool, the food will absorb the fat and be greasy. If the fat is too hot, the food will brown
so quickly that the center will be undercooked. Do not attempt to deep fat fry too much food at
once as the food will neither brown or cook properly.

*Flame size Type of Cooking

High Flame Start most foods; bring water to a boil; pan broiling.
Medium Flame Maintain a slow boil; thicken sauces, gravies; steam.
Low Flame Keep foods cooking; poach; stew.

Never extend the flame
beyond the outer edge of the
utensil. A higher flame simply
wastes heat and energy, and
increases your risk of being
burned by the flame.

RIGHT

WRONG

* These settings are based on using medium thickness aluminum pans with lids. Set­tings may vary when using other types of pans.

Proper Burner Adjustments

The color of the flame is the key to proper burner adjustment. A good flame is clear, blue and hardly visible in a well-lighted room.
Each cone of flame should be steady and sharply defined. Adjust or clean burner if flame is yellow-orange. To clean burner, see
instructions under General Cleaning.

7

Setting Surface Controls

Each burner lights automatically from an electric ignitor each time a control knob is turned to
the lite position.

To operate the surface burner:

1. Place cooking utensil on burner.

2. Push in and turn the Surface Control knob to LITE. Note: All electronic ignitors will click
at the same time. However, only the burner you are turning on will ignite.

3. Visually check that the burner has lit.

4. After the burner lights, turn the control knob to the desired flame size. The control knobs
do not have to be set at a particular mark. Use the guides and adjust the flame as needed.
DO NOT cook with the control knob in the LITE position. (The electronic ignitor will
continue to click if left in the LITE position.)

5. To turn the burner off, turn the control knob as far as it ill go, to the OFF position.

In the event of an electrical power outage, the surface burners can be lit manually. To light a
surface burner, hold a lit match to the burner head, then slowly turn the surface control knob to
LITE. Use caution when lighting surface burners manually.

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

Do not operate the burner for an extended period of time without cookware on the grate. The finish on

the grate may chip without cookware to absorb the heat.

Do not place plastic items such as salt and pepper shakers, spoon holders or plastic wrappings on top

of the cooktop when it is in use. These items could melt or ignite. Pot holders, towels or wood spoons could catch fire if placed

too close to a flame.

The surface control knobs
shown below may not look iden­tical to the Surface Controls
Knobs on your range; They are
only representational.

Before Setting Oven Controls

Some models are equipped with a blower which runs in baking and self-cleaning mode to keep

all internal components at a cool temperature. It is possible that the blower keeps running even if the range has
been turned off, until the components have cooled down.

Oven Vent Location

The oven is vented at the rear of the cooktop. When the oven is on, warm air is released through the vents. This venting is
necessary for proper air circulation in the oven and good baking results. DO NOT block the vents. Doing so may cause cooking
failures, fire or damage to the appliance

Arranging Oven Racks

ALWAYS ARRANGE OVEN RACKS WHEN THE OVEN IS COOL (PRIOR TO OPERATING
THE OVEN). Always use oven mitts when using the oven.

To remove an oven rack, pull the rack forward until it stops. Lift up front of rack
and slide out.

To replace an oven rack, Fit the rack onto the guides on the oven walls. Tilt the
front of the rack upward and slide the rack back into place.

Setting Oven Controls

For oven settings, refer to the time or the electronic oven control section.

8

Before Setting Warmer Drawer Controls (some models)

Arranging Warmer Drawer Rack Positions

Set the warmer drawer rack in the vertical position as shown below:

The rack can be used in 2 ways:

• In the upright position to allow low profile food items to be placed

both under and on top of the rack (for example, rolls or biscuits on
top of the rack and a casserole dish under).

• In the Downward position to allow you to place light weight food

items and empty dishware (for example, rolls or pastries and din­ner plates).

Upright Position

Downward Position

Setting Warmer Drawer Controls (some models)

Note: The warmer drawer cannot be used during an oven self-cleaning cycle. The warmer drawer is equipped with a catch which

may require extra force when opening and closing the drawer.

Use the warmer drawer to keep hot foods hot such as: vegetables, gravies, meats, casseroles, biscuits and rolls, pastries and
heated dinner plates.

To Operate the Warmer Drawer

The purpose of the warmer drawer is to keep hot cooked foods at serving temperature. Always start with hot food. It is not
recommended to heat cold food in the warmer drawer.
All food placed in the warmer drawer should be covered with a lid or aluminum foil to maintain moisture and softness. Do not
cover crisp foods. Do not use plastic wrap to cover food. Plastic may melt onto the drawer and be very difficult to
clean. Use only dishware, utensils and cookware recommended for oven use in the warmer drawer.

Always use potholders or oven mitts when removing food from the warmer drawer as cookware and plates will

be hot.

To Set the Warmer Drawer Controls:

The control and indicator lights for the Warmer Drawer features are located on the control
panel. The temperatures are approximate, and are designated by HI (high), MED
(medium) and LO (low).

1. Touch the ON/OFF pad at the Warmer Drawer control position. The Warmer Drawer
indicator light will flash. Note: If no further pads are touched within 25 seconds the
request to power the Warmer Drawer ON will clear.

2. Set the desired power level. Touch UP ARROW once to turn ON the power level for
HI (see Figure 2) or DOWN ARROW to turn ON the power level for LO (see Figure 4).
The Warmer Drawer indicator light located beside the ON/OFF pad will turn ON steady.

3. Each touch of the DOWN ARROW or UP ARROW pads will decrease or increase
through 6 power levels from HI (see Figure 2) to MED (see Figure 3) to LO (see Figure

4). Note: For best results, preheat the Warmer Drawer before adding the food . An
empty drawer will preheat in approximately 15 minutes.

4. When the food is ready for removal, touch the ON/OFF pad once to turn the Warmer
Drawer OFF. The Warmer Drawer indicator light will turn OFF.

Figure 2

Figure 1

Figure 3

Figure 4

9

Setting Warmer Drawer Controls (some models, continued)

Temperature Selection

Refer to the chart in the side column for recommended settings. If a particular food is not listed, start with the medium setting.
If more crispness is desired, remove the lid or aluminum foil. Most foods can be kept at serving temperatures by using the
medium setting. When a combination of foods are to be kept warm (for instance, a meat with 2 vegetables and rolls), use the
high setting. Refrain from opening the warmer drawer while in use to eliminate loss of heat from the drawer. Open only for
adding or removing food.

Warmer Drawer Recommended Food Settings Chart

Food Item Setting Food Item Setting Food Item Setting

Bacon HI Ham MED Potatoes (baked) HI
Biscuits MED Hamburger Patties HI Potatoes (mashed) MED
Casseroles MED Pancakes, Waffles HI Poultry HI
Eggs MED Pastries MED Roast (Beef, Pork, Lamb) MED
Empty Dinner Plate LO Pies MED Rolls, soft LO
Fish, Seafood MED Pizza HI Rolls, hard MED
Fried Foods HI Pork Chops HI Vegetables MED
Gravies MED

Convection Cooking (some models)

NOTE: The convection fan automatically turns off when the oven door is opened while oven is in a convection mode
and resumes when the door is closed again.

The convection oven uses a fan located in the rear wall of the oven to circulate heated air around the food to be cooked. The
controlled air flow pattern quickly seals the food surface retaining the natural juices and flavor. This method of cooking enables you
to obtain the best culinary results when baking, thawing, dehydrating and roasting foods.

Convection notes:

1. Most recipes can be made with temperatures set at 13°C (25°F) lower than temperatures required for normal radiant cooking
methods. Refer to the electronic oven control operating instructions included in section “Electronic Oven Control”. This can
result in considerable reduction of food shrinkage and more tender meats.

2. Batch cooking is more convenient with better results.

3. Defrosting is quicker in convection mode when compared to regular radiant cooking.

4. Remember to use tested recipes with times adjusted for convection baking/roasting when using the convection mode. Times
may be reduced by as much as 30% when using the convection feature.

Convection Roasting (some models)

When convection roasting, use the broiler pan and grid, and the roasting rack. The broiler

Roasting
Rack

Grid

pan will catch grease spills and the grid will help prevent grease spatters. The roasting rack
will hold the meat.

1. Place oven rack on bottom or next-bottom rack position.

2. Place the grid in the broiler pan. The roasting rack fits on the grid allowing the heated
air to circulate under the food for even cooking and helps to increase browning on the
underside. Make sure the roasting rack is securely seated on the grid in the broiler pan. DO
NOT use the broiler pan without the grid or cover the grid with aluminum foil.

Broiler

Pan

10

Speed BakeTM Cooking System (some models)

TM

Speed Bake

continuously around the oven. This improved heat distribution allows for fast, even cooking and
browning results. It also gives better baking results when using two racks at the same time.

Cooking System uses a fan to circulate the oven’s heat uniformly and

Heated air flows around the food from all sides, sealing in juices and flavors. Meats cooked with

Speed Bake

moist on the inside. Breads and pastry brown more evenly. Most foods baked in a standard oven
can be cooked faster and more evenly with Speed BakeTM Cooking System.

TM

Cooking System are juicer. Poultry is crisp on the outside while staying tender and

Benefits of Speed BakeTM Cooking System:

- Foods cook up to 30% faster, saving time and energy.

- Two racks can be used with more even cooking and browning.

- No special pans or bakeware needed.

General Cooking Instructions:

1. To convert baking times from normal recipes to Speed Bake times, start with a 30%
reduction in time and increase the time until desired doneness is obtained. Time reductions
will vary depending on the amount and type of food.

2. Preheating is not necessary when cooking with Speed Bake, except with items such as
cakes, cookies, biscuits, breads, etc.

3. When using two racks at the same time, place them in positions 1 and 3 for the best results.

4. When baking cakes with Speed Bake, set temperature 25°F (13°C) degrees lower than the
recommended setting for best results.

To Set Speed BakeTM Cooking System:

1. Program the oven as you normally would for baking. Speed Bake may be used with Bake, Time Bake and Delayed Time Bake
modes.

2. Push and releases Speed Bake switch. The indicator light will glow and the fan will come on. The fan
stays on when oven door is closed and shuts off while the oven door is opened. The fan will continue to
operate until baking is complete.

3. When using Speed Bake feature along with the Delayed Timed Bake mode, the fan will begin to operate
when the control is set. The oven elements will not begin to operate until the Delayed Start Time is
reached. This operation is normal.

4. To cancel Speed Bake function, push CANCEL on the oven control as you would to cancel any baking function.

Pilot
light

Note: Speed Bake mode will not work during a clean cycle.

Recommended Foods for

Speed BakeTM Cooking System

Food Item

Casseroles
Meats
Poultry
Frozen Foods
Refrigerator Cookies or Biscuits
Rolls/Breads/Pizza
Vegetables
Baked potatoes
Pies/Pastries

Decrease Cook Time by:

25%

15% (or 5 mins/pound)

30% (or 10 mins/pound)

20%

25% (or 2 to 5 min.)

25% (or 5 min.)

25%
25%
30%

11

Oven Baking

For best cooking results, heat the oven before baking cookies, breads, cakes, pies or pastries, etc... There is no need to preheat
the oven for roasting meat or baking casseroles.

The cooking times and temperatures needed to bake a product may vary slightly from your previously owned appliance.

Baking Problems and Solutions Chart

Baking Problems

Cookies and biscuits
burn on the bottom.

Cakes too dark on top
or bottom.

Cakes not done in the
center.

Cakes not level.

Causes

• Cookies and biscuits put into the
oven before the preheating time is
completed.

• Oven rack overcrowded.

• Dark pan absorbs heat too fast.

• Cakes put into the oven before
preheating time is completed.

• Rack position too high or low.

• Oven too hot.

• Oven too hot.

• Incorrect pan size.

• Pan not centered in oven.

• Range not level.

• Pan too close to oven wall or rack
overcrowded.

• Pan warped.

Corrections

• Allow oven to preheat to the selected temperature before
placing food in oven.

• Choose pan sizes that will permit 5.1 cm to 10.2 cm (2” to 4”) of
air space on all sides when placed in the oven.

• Use a medium-weight aluminum baking sheet.

• Allow oven to preheat to the selected temperature before
placing food in the oven.

• Use proper rack position for baking needs.

• Set oven temperature 25°F/12°C lower than recommended.

• Set oven temperature 25°F/12°C lower than recommended.

• Use pan size suggested in recipe.

• Use proper rack position and place pan so there is 5.1 cm to

10.2 cm (2” to 4”) of space on all sides of pan.

• Place a marked glass measuring cup filled with water on the
center of the oven rack. If the water level is uneven, refer to the
installation instructions for leveling the range.

• Be sure to allow 5.1 cm to 10.2 cm (2” to 4”) of clearance on all
sides of each pan in the oven.

• Do not use pans that are dented or warped.

Foods not done when
cooking time is up.

• Oven too cool.

• Oven overcrowded.

• Oven door opened too frequently.

Air Circulation in the
Oven

For good air circulation in the oven and
best baking results, center pans as much as
possible. Allow 5.1 to 10.2 cm (2” to 4”)
around the utensil(s) for proper air circula­tion and be sure pans do not touch each
other, the door, sides or back of oven. The
hot air must circulate around the pans for
even heat to reach all parts of the oven.

• Set oven temperature 25°F/12°C higher than suggested and
bake for the recommended time.

• Be sure to remove all pans from the oven except the ones to be
used for baking.

• Open oven door only after shortest recommended baking time.

If using multiple pans, stagger as shown. If using one pan, place in center of oven.

12

Broiling

Broiling is a method of cooking tender cuts of meat by direct heat under the broil element of the oven.

Preheating

Preheating is suggested when searing rare steaks. (Remove the broiler pan before preheating.
Foods will stick if placed on hot metal.) To preheat, set the oven control(s) to BROIL as
instructed in the Owner’s Guide. Wait for the element to become red-hot, usually about 2
minutes. Preheating is not necessary when broiling meats well-done.

To Broil

Open door

to the “Broil Stop”

position when broiling.

Broil on one side until the food is browned; turn and cook on the second side. Season and
serve. Always pull rack out to the “stop” position before turning or removing food.

Always pull oven rack out
to the “stop” position be­fore turning or removing
food.

Determining Broiling Times

Broiling times vary, so watch the food closely. Time not only depends on the distance from the
element, but on the thickness and aging of meat, fat content and doneness preferred. The first
side usually requires a few minutes longer than the second. Frozen meats also require
additional time.

Broiling Tips

Grid

The broiler pan and its grid allow dripping grease to drain and be kept away from the high heat
of the broiler.

DO NOT use the pan without its grid. DO NOT cover the grid with foil. The exposed
grease could ignite.

Should an oven fire occur, close the oven door and turn off the oven. If the fire

continues, throw baking soda on the fire or use a fire extinguisher. DO NOT put water or flour

Broiler Pan

on the fire. Flour may be explosive.

Broiler Clean-Up Tips:

• To make cleaning easier, line the bottom of the broiler pan with aluminum foil. DO NOT cover the broiler grid with foil.

• To prevent grease from baking on, remove the broiler pan from the oven as soon as cooking is completed. Use hot pads
because the broiler pan is extremely hot. Pour off grease. Soak the pan in HOT, soapy water.

• Clean the broiler pan as soon as possible after each use. If necessary, use soap-filled steel wool pads. Heavy scouring may
scratch the grid.

13

General Cleaning

Cleaning Various Parts of Your Range

Before cleaning any part of the range, be sure all controls are turned OFF and the range is COOL. REMOVE SPILLOVERS AND
HEAVY SOILING AS SOON AS POSSIBLE. REGULAR CLEANING WILL REDUCE THE NUMBER OF MAJOR CLEANING LATER.

Surfaces

Aluminum & Vinyl

Control Panel and Trim Pieces

Glass, Painted and Plastic

Control Knobs, Body Parts, and
Decorative Trim

Stainless Steel (some mod­els) Oven Door & Drawer Front

Panel

Sealed Burner Units

Burner Cap, Trim Ring (some
models), Burner Pans (some
models), and Burner Base

How to Clean

Use hot, soapy water and a cloth. Dry with a clean cloth.

Before cleaning the control panel, turn all controls to OFF and remove the control knobs. To
remove, pull each knob straight off the shaft. Clean using hot, soapy water and a dishcloth.
Rinse with a clean water and a dishcloth. Cover stubborn spots with an ammonia-soaked
paper towel for 30 to 40 minutes. Rinse. Be sure to squeeze excess water from the cloth
before wiping the panel; especially when wiping around the controls. Excess water in or
around the controls may cause damage to the appliance. Be sure to rinse the cleaners as
bluish stains may occur during heating and cannot be removed. To replace knobs after
cleaning, line up the flat sides of both the knob and the shaft; then push the knob into
place.

For general cleaning, use hot, soapy water and a cloth. For more difficult soils and built-up
grease, apply a liquid detergent directly onto the soil. Leave on soil for 30 to 60 minutes.

Rinse with a damp cloth and dry. DO NOT use abrasive cleaners on any of these materials;
they can scratch. To remove control knobs, turn to the OFF position; grasp firmly and pull
straight off the shaft. To replace knobs after cleaning, line up the flat sides of both the knob
and the shaft; then push the knob into place.

Cleaners made especially for stainless steel as Stainless Steel Magic, or other similar
cleaners are recommended. Always follow the manufacturer's instructions. Be sure to rinse
the cleaners as bluish stains may occur during heating and cannot be removed.

The holes in the burner of your range must be kept clean at all times for proper ignition and
a complete, even flame. Clean the burners routinely and especially after bad spillovers
which could clog these holes.

To remove, clean and replace the entire burner cap assembly, follow the instructions under
General Cleaning. DO NOT put burner parts in the dishwasher.

Porcelain Enamel

Burner Grates

Cooktop, Broiler Pan and Insert,
Door Liner, Body Parts and
Warmer Drawer and Drawer
Cavity

Clean in the dishwasher and dry upon removal. If soil are not removed, follow the cooktop
cleaning instructions below.

Gentle scouring with a soapy scouring pad will remove most spots. Rinse with a 1:1 solution
of clear water and ammonia. If necessary, cover difficult spots with an ammonia-soaked
paper towel for 30-40 minutes. Rinse with clear water and damp cloth, and then scrub with
a soap-filled scouring pad. Rinse and wipe dry with a clean cloth. Remove all cleaners or the
porcelain may become damage during future heating. DO NOT use spray oven cleaners on
the rangetop.

14

General Cleaning (continued)

To Clean the Tempered-glass Cooktop (some models)

Unlike the standard gas range, THIS COOKTOP IS NOT REMOVABLE. Do not attempt to remove or lift the cooktop.

Before cleaning the cooktop, be sure the controls are turned to OFF and the cooktop is COOL.

DO NOT use a cooktop cleaner on a hot cooktop. The fumes can be hazardous to your health, and can chemically

damage the ceramic- glass surface. Be sure the controls are turned to OFF. Do not use commercial oven cleaners on any part

of the cooktop. Damage to the finish or parts could result.

The cooktop is designed to make cleaning easier. Because the four burners are sealed, cleanups are easy when spillovers are
cleaned up immediately. To clean, wipe with a clean, damp cloth and wipe dry.
Correct and consistent cleaning is essential to maintaining your heat-resistant glass top. Spills and spatters
should be wiped up using a clean paper towel and sudsy water. This should be done either as soon as possible
after spill occurs, after cooking is completed, or at the latest, before using the cooktop again. Use caution if
the cooktop is hot. For heavy spills, spatter or burned-on materials, use razor blade scraper. Hold the razor
blade scraper at a 30° angle and remove food spills or burned on food residue.
Heavy burned-on spills can be removed with a razor blade scraper. Use caution to avoid damaging surface.
For sugary spillovers: Sugary spills can cause pitting of your cooktop surface. Therefore, you must begin
cleaning the spills while the cooktop is still hot.
Finish the cleaning process by applying a recommended heat- resistant glass cooktop cleaning cream.
Apply cleaner with clean, damp paper towel. Rinse with a paper towel dampened with clean water and wipe dry. Always wipe the

cooktop thoroughly to avoid heating any cleaner residue.

Sliding aluminum or copper clad bottom pans on the cooktop can cause metal
markings on the cooktop surface. These marks should be removed immediately after
the cooktop has cooled using the cooktop cleaning cream. Metal marks can become
permanent if not removed prior to future use.

Cookware (cast iron, metal, ceramic or glass) with rough bottoms can mark or scratch
the cooktop surface. Do not slide anything metal or glass across the cooktop. Do
not use your cooktop as a cutting board or work surface in the kitchen. Do not cook
foods directly on the cooktop surface without a pan.

Do not drop heavy or hard objects on the glass cooktop, they may cause it to crack.

Do NOT use the following on the heat-resistant glass cooktop:

- Abrasive plastic, nylon, metal scouring or cloth pads. They may scratch the cooktop and make it more difficult to clean later.
Always use a new, clean paper towel when cleaning the heat-resistant glass top.

- Anything that may melt (plastics, aluminum foil, sugar or food with a high sugar content).

- Heavy duty cleansers, rust or stain removers.

- Chlorine bleach, ammonia, hydrofluoric acid or any other kind of chemical cleaners. They may etch or discolor the cooktop.

- Sponges, cloths or dish towels. Always use a new, clean paper towel when cleaning the cooktop. Lint or soil remaining on the
cooktop from a cloth or sponge can burn and cause discoloration.

To Clean the Burner Grates, Burner Cap and Burner Base

The burner grates, contoured burner pans, burner caps and burner base should be
routinely cleaned. Keeping the burner ports clean will prevent improper ignition and an
uneven flame. See instructions below.

To Clean the Burner Grates
Be sure burners and grates are cool before you place your hand, a pot holder,

cleaning cloths or other material on them. The cast iron burner grates can be washed in
hot soapy water. Rinse thoroughly and dry the grates with a cloth - don't put them on the
cooktop while still wet. Be sure the grates are positioned securely over the burners.

To remove burned on food, place the grates in a covered container or plastic bag. Add 1/
4 cup ammonia and soak for 30 minutes. Wash, rinse well and dry. An abrasive cleaner
can be used for stubborn stains.

15

Burner grate can appear in different

shapes.