Frigidaire CPLCF489DC3, CPLCF489DC2, CPLCF489DC4 Owner’s Manual

CONTENTS Page

Proauc_Registration ........................................................ 2

[rr_or_am Safety nstruchons .................................... 3-5

Selecting Surface Cooking Utensils .................................6

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

Canning Tips & Information ............................................7

Liquefied Petroleum (Propane) GasConversion..............7

FlameSize ........................................................................7

Proper Burner Adjustments.............................................. 8

Placementof Burner BasesandCaps...............................8

Placementof Burner Grates .............................................8

Setting Surface Controls ..................................................9

Before Setting OvenControls...........................................9

Setting Oven Controls (Right Oven,If Equipped)............9

Air Circulation in the Oven .............................................1O

Baking Informations ......................................................10

Broiling Informations (Right Oven)................................11

Convection Cooking and

Baking (Right Oven, If Equipped) .................................. 12

Convection Roasting (Right Oven,If Equipped) ...........12

Setting Oven Controis (Left Oven,If Equipped) ............ 13

Oven Cleaning.......................................................... 14-15

GeneralCleaning...................................................... 15-20

Avoid Service Checklist ............................................ 21-22

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

Warranty & Service Information ....................................24

Wsit the Frigidaire Web Site at:

http://wwwofrigidaireoeom

READ AND SAVE THESE INSTRUCTIONS 318200757(0401) Rev.A

Product Registration

The PRODUCT REGISTRATION CARD should be filled in completely, signed

and returned to Electrolux Home Products North America.

Thank you for choosing this appliance. Tile information contained within this Owner's Guide will instruct you on howto properly operate and (:arefor your range.

Pleaseread through the information contained in your literature pack to learn more

about your new appliance. Record Your Model and Serial Numbers

Recordinthe space provided below the model and serialnumbersfound on the serial plate located along tile upper left corner of the oven frame behind the small oven

door.

Model Number:

Serial Number:

This Owner's Guide contains general operating instructions for your range and

feature information for several models. Your range may not have all tile

described features.

Note: Tile 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.

Date of Purchase:

IMPORTANT SAFETY JNSTRU

Read aim instructions before using this appJiance.

Save these instructions for future reference,

This manual contains many important safety messages. Always read and obey all safety messages. The safety alert symbol _1_ calls your attention to safety messagesthat inforra you of hazards that can kill or hurt you or

others, or cause damage to the product.

Indicates an imminently hazardous situation which, if not avoided may result in death or serious inlury.

Indicates an imminently hazardous situation which, if not avoided may result in minor or moderate injury, or

product-damage-only. All safety messageswill identify tile hazard, tell you how to reduce the chance of injury, and tell you what can happen if tile

instructions are not followed.

If the information in this manual is not followed

exactly, a fire or expJosion may resuJt causing property damage, personat 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,

-- WHATTO DO JFYOU SMELLGAS:

• Do not try to tight any appliance.

• Do not touch any electrical switch; do not use any phone in your building.

• tmmediateJy call your gas supplier from a neighbor's phone.

Follow the gas suppJier's instructions.

• tfyoucannotreachyourgassupplier, caltthefiredepartment°

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

To reduce the risk of tipping, the range

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

installation.

• AH ranges can tip. tnjury to persons coutd

result.

• install anti-tip device packed with range.

• See installation Instructions.

• Remove all tape and packaging before using the range. • Never modify or alter the construction of a range by Destroy the carton and plastic bags after unpacking the range, removing Jeveling Jegs, paneJs, wire covers, anti-tip

Never allow children to play with packaging material, brackets/screws, or any other part of the product,

• Proper hstalJation-Be sure your appliance is properly

instalJed and grounded by a quaJified technician in ac- cordance with Canadian Standards CAN/CGA 8149.1, and CAN/CGA 8!49.2 and Canadian Electric Code, part 1,and local requirements. Install only per installation instructions

provided in the literature package for this range.

Ask your dealer to recommend a qualified technician and an authorized repair service. Know how to disconnect the power

to the range at the circuit breaker or fuse box and gas supply at the main shutoff valve in case of an emergency. Remove

tile drawer to accessthe valve.

User servicing--Do not repair or replace any part of the

appliance unless specifically recommended in the manu- als. All other servicing should be done only by a qualified

technician, this may reduce tile risk of personal injury and damage to the range.

or drawer of this range can resuJt in serious injuries and also cause damage to the range. Do not allow children to climb or play around the range. The weight of a child on an open door may causethe range to tip, resulting in serious burns or other injury.

in the cabinets above a range or on backguard of a range. Children climbing on the range to reach items could be seriously injured.

heat up the room.

Stepping, leaning or sitting on the doors

Do not use the oven for storage,

Do not store items of interest to chitdren

Never use your appJiance to warm up or

liVIPORTANT

SAFETY IN S

• 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 leave children alone--Children should not be

left alone or unattended in the area where appliance is in use. They should never be allowed to sit or stand on any

part of the appliance.

DO NOT TOUCH SURFACEBURNERS,AREAS NEARTHESE BURNERS,OVEN HEATING ELEMENTS OR INTERIOR SUR-

FACESOFTHE OVEN. Both surface burners and oven heat- ing 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 areasaretile cooktop,

surfaces facing the (ooktop, tile oven vent openings and sur- faces near these openings, oven door and window.

• Wear proper appare!--Loose-fitting orhanging garments

should never be worn while using the appliance. Do

not let clothing or other flammable materials contact hot sup

faces.

Use proper pan size--Adjust flame size so

it does not extend beyond the edge of the utensil. The use of undersize 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 sealed gas burners. If you use a stove top grill on a sealed gas burner, it will cause incomplete combustion and carl 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 tempera- ture above 0°C/32°F for at least 3 hours before connecting

it to the power suppty.

IMPORTANT INSTRUCTIONS FOR USING YOUR COOKTOP

• Know which knob controts each surface heating unit. Always turn the knob to the LITEposition when igniting the

burners. Visually check that burner has lit. Then adjust the

flame so it does not extend beyond the edge of the utensil.

• 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.

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

off the main gas shutoff vatve.

Use only dry potholders--Moist or damp potholders on

hot surfaces may result in burns from steam. Do not let

potholders touch hot heating 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 container to burst and result in in-

jury.

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

IMPORTANT--Do not attempt to operate the oven during a power faiture, ff the power falls, always turn the ovens off. If the ovens are not turns off and the power resumes, the oven may begin to operate again. Food left unattended could catch fire or spoil.

Use proper pan size. This appliance isequipped with one or more surface burners of different sizes.Select utensils having

flat bottoms large enough to cover the surface burner. The

useof undersized utensilswill expose a portion of tile 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 not ex-

tend over adjacent surface burners--To reduce the risk of

burns, ignition of flammable materials, and spillage due to unintentional contact with the utensil.Tile handle of the utensil

should be positioned sothat it is turned inward, and does not extend over adjacent surface burners.

• Never leave surface burners unattended at high heat settings--Boilovers causesmoking and greasyspilloversthat

may ignite, or a pan that has boiled dry may melt.

Protective liners--Do not use aluminum foil to line oven

bottom or any other part of the appliance. Only use alumP

hum foil as recommended for baking if used asacover placed on tile food. Any other use of protective liners or aluminum foil may result in a risk of electric shock or fire or 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 tile sud- den change in temperature. Check the manufacturer's rec- ommendations for rangetop use.

IMPORTANT

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 burn- ers because the covers may cause overheating. Air will be

blocked from the burner and cause combustion problems.

SAFETY IN

FOR GLASS COOKTOPS ONLY

Do not clean or operate a broken cooktop--lf cooktop should break, cleaning solutions and spillovers may penetrate the broken cooktop and create a riskof electric shock. Con- tact a qualified technician immediately.

Clean cooktop glass with caution--If a wet sponge or cloth is used to wipe spills on a hot cooking area, be careful to avoid a steam burn. Some cleaners can produce harmful fumes if applied to a hot surface.

• Avoid scratching the cooktop glass with sharp objects.

IMPORTANT INSTRUCTIONS FOR USING YOUR OVEN

Use care when opening oven door--Stand to the side of the range when opening tile door of a hot oven. Let hot air or steam escape before you remove or replace food in the

oven.

Keep ovens vents unobstructed, Each vent has its own vent located on the top, near each side and towards the back of the cooktop. Touching the surfaces in this areawhen the oven isoperating may causesevereburns. Also, do not place

plastic or heat-sensitive items on or near an oven vent. These

items could melt or ignite.

• Do not cover the broiler grid with aluminum foil. Ex- posed fat and grease could ignite.

Do not touch a hot light bulb with a damp cloth, Do- ing so could cause the bulb to break. Disconnect tile appli-

ance or turn off the power to the appliance before removing and replacing light bulb.

IMPORTANT INSTRUCTIONS FOR CLEANING YOUR RANGE

• Clean the range 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 on hood or filter. Greasydeposits inthe fan could catch fire. When you are flaming food under tile hood, turn

the fan on. Referto tile hood manufacturer's instructions for cleaning.

Kitchen cleaners and aerosols--Always follow the manufacturer's recommended directions for use. Beaware

that excess residue from cleaners and aerosols may ignite causing damage and injury.

SELF CLEANING OVENS

• tn the self-Cleaning cycle only clean the parts listed in

this Use and Care Guide, Before self cleaning the oven,

remove the broiler pan and any utensils or foods from the

oven.

Do not use oven cleaners--No commercial oven cleaner

or ovens liner protective coating of any kind should be used

in or around any part of the oven.

Placement of ovens racks. Always place oven racks in desired location while ovens are cool. 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 heating elements in tile ovens. Remove all utensils from the rack before moving.

• Do not use the broiler pan without its grid. The broiler _The health of some birds is extremely sen- pan and its grid allow dripping fat to drain and be kept away sitive to the fumes given off during the self-cleaning cycle

from the high heat of the broiler, of any range. Move birds to another welt ventilated room.

Do not clean door gasket--The door gasket is essential

for a good seal. Care should be taken not to rub, damage or

move the gasket.

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

SAVE THESE S

SeMecting Surface Cooking UtensiMs

For best result and energy conservation, choose cooking utensils that havethese characteristics:

Pans should have flat bottoms. Check

for flatness by rotating a ruler acrossthe

bottom. Thereshould beno gap between

the pan and ruler.

Note: Always use a utensil for its intended purpose. Follow manufacturer's

instru(tions. Some utensils were not made to be used in the oven or on the

cooktop.

Do not use griddle over

more than one burner because it could damage your cooktop. It(:analsoresult in

exposureto carbonmonoxide levelsabove allowable current standards and be

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 a material that conducts heat well.

• Easyto 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 wraped pan bottoms.

Panoverhangs unit by more than

one inch or 2.5 cm.

• Heavy handle tilts pan.

Flame extends beyond unit.

--J

SpedaMty Pans & Trivets

Woks with flat bottoms suitable for

use on your cooktop are available in most cookshop or hardware stores. Round-bottomed woks (with asupport 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 usewire trivets. Cookware bottoms must be in direct contact

with the grates.

DO NOT allow cooking utensils to boil dry. The bottom surface of

the pan in this situation (ould cause discoloring or crazing of the appliance cooking surface, and damage to the grates and burner units.

DO NOT use a wok if it isequipped with a metal ring that extends beyond the burner unit. Becausethis ring traps heat,

the surface unit and cooktop surface

could be damaged.

Canning Tips &

mnformation

Canning (:an generate

large amounts of steam. Use extreme cau- tion 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 isflat.

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 aslow aspossible 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 _yond 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. Tryto 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.

Liquefied Petroleum

(Propane) Gas

Any additions, changes

or conversions required in order for this appliance to satisfactorily meet the application needs must be made by an

authorized Service Center, Distributor or Qualified Agency.

Flame Size

This appliance can be used with Natural Gas or Propane Gas. It isshipped from the factory for usewith natural gas. If you wish to convert your range for use with LP/Propanegas,follow instructions and use the fixed orifices you will find in the bag marked "FOR LP/PROPANEGAS

CONVERSION". The conversion must be performed by a qualified installer, LPsupplier or service

technician in accordancewith the installation instructions furnished with this range and all codes and requirements of all local codes and requirements. Failure to follow instructions could result in serious injury or property damage. The qualified agency performing this work assumes responsibility for the conversion.

Personal injury or death from electrical shock may occur ifthe range

is not installed by a qualified installer or electrician.

For most cooking, start on the highest control setting and then turn to a lower one to complete the process. Usethe table below asaguide 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 tile fat istoo cool, the food will absorb the fat and be greasy. Ifthe fat istoo hot, tile food will brown so quickly that tile center will beundercooked. Do not attempt to deep fat fry too much food at once asthe food will neither brown nor cook properly.

WRONG

*Flame Size High Flame

Medium Flame Low Flame

* These settings are based on using medium-weight aluminum pans with lids.

Settings may vary when using other types of pans.

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

Type of Cooking Start most foods; bring water to a boil; pan broiling Maintain a slow boil; thicken sauces, gravies; steam Keep foods cooking; poach; stew

Proper Burner

Adjustments

Thecolor of the flame istile key to proper burner adjustment. A good flame is clear, blue and hardly visible in a welPlighted room. Eachcone of flame should be steady and sharply defined. Adjust or clean burner if flame isyellow-orange. To adjust the flame seethe Installation Instructions and to clean burner, see instructions under General Cleaning.

Placement of Burner Bases and Caps

Your Cooktop is equipped with three different sizes of burners: Power Burner, Standard Burner and Simmer Burner.

Placethe burner baseover each gasopening, matching the burner basesizewith the gasopening size. Placethe burner cap on each burner base, again matching the cap sizeto the burner basesize. Tile cap for each burner hasan inner locating ring which locates the burner cap in the center of the burner.

Make sure each burner cap is properly aligned and level.

Turn the burner on to determine if it will light. If the burner does not light, contact a Service Center. Do not service the sealed burner yourself.

Placement of Burner

Grates

Grate

Burner pan

Placegrate over burner pans. Make sure that the groove under grate fits over the raised lip of tile burner pan. The rounded corners of the grates should be placed toward the front of the cooktop for the front burners and tile rear of the cooktop for

the back burners.

lip

Setting Surface Controls

Your cooktop may beequipped with any combination of the following burners: Simmer Burner; this burner is best used for simmering delicate sauces, etc. Standard Burner; can be used for most all surface cooking needs. Large Burner; the larger burner is best usedwhen bringing large quantities of liquid

to temperature and when preparing larger quantities of food. Regardlessof size, always select a utensil that is suitable for the amount and type of

food being prepared. Select a burner and flame size appropriate to the pan. Never allow flames to extend beyond the outer edge of the pan.

Do not pJace pJastic items such as saJt and pepper shakers,

spoon holders or plastic wrappings on top of the cooktop when it is in use. These items could melt or ignite. Potholders, towels or wood spoons could catch fire if placed too close to a flame.

To operate the surface burner:

1. Place cooking utensil on burner.

2. Push in and turn the Surface Control knobto 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. Push in and turn the Surface Control Knob tothe desired flame size.Thecontrol knobs do not have to be set at a particular mark. Usethe guides and adjust the

flame as needed. DO NOT cook with the Surface Control knob in the LJTE position. (The electronic ignitor will continue to click if left in the LtTE position,

causing premature wear.)

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.

Before Setting Oven

ControMs

Left Oven

Setting Oven ControMs

(Right Oven)

Ovens Vents Locations Eachoven has its own vent located on the top, near each side and towards the back

of the cooktop. When an oven is on, warm air is released through the vent; this ventilation isnecessaryfor proper air circulation in tile oven and good baking results.

Arranging Oven Racks

ALWAYS ARRANGE OVEN RACKS WHEN THE OVEN IS COOL

(PRIORTOOPERATINGTHEOVEN).Always useoven mitts when

using the oven.

To remove an oven rack, pull the rackforward 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 slidethe rack back into place.

Right Oven

For oven settings, refer to tile Electronic Oven Control guide supplied with this range.

Air Circulation in the Oven

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

For best air circulation and baking results, center pans as much as possible. Allow 2-4" (5-10 cm) around the utensil(s) for proper air circulation and be sure pans do

not touch each other or the door, sides and back of oven. The hot air must circulate around the pans in tile oven for even heat to reach all parts of the oven.

Baking lnformations

For best results, preheat 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. Thecooking times and temperatures needed to bake aproduct may vary slightly from

your previously owned appliance.

Baking problems and solutions

Baking Problems Causes Corrections Cookies and

biscuits burn on

the bottom.

Cookies and biscuits put into the oven before the pre-heating time

iscompleted. Oven rack overcrowded.

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.

Cakes too dark

on top or

bottom.

Cakes not done in the center,

• Dark pan absorbs heat too fast.

Cakes put into the oven before preheating time is completed.

Oven rack position too high or low. Oven too hot.

Oven too hot. Incorrect pan size.

Pan not centered 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. Setoventemperature 25°F/12°C lower than recommended.

Setoventemperature 25%/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.

Cakes not level

Foods not done when cooking time is up.

• Range not level.

Pan too close to oven wall or rack overcrowded.

Pan warped.

Oven too cool.

Oven overcrowded.

Oven door opened too frequently.

• Place marked glass measuring cup filled with water on tile center of the oven rack. Ifwater level isuneven, refer to the

installation instructions for leveling tile appliance. Be sure to allow 5.1 cm to 10.2 cm (2" to4") of clearance on all sides of each pan in the oven. Do not use pans that are dented or warped.

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

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

• Open oven door only after shortest recommended baking time.

Broiling [nformations

(Right Oven)

Broil Stop

c__ ___-S ¸

fj_JdTi

Right Oven

Broiling is a method of cooking tender cuts of meat by direct heat from the broil element of the oven. Meats are placed on the broiling rack and the rack is placed under the broiling element.

Seethe broiling instru(tions for right oven in the Electronic Oven Control guide. See side oven step-by-step instructions in the Setting Oven Controls (Left Oven, If

Equipped) section.

Preheating is suggested when searing rare steaks (remove the broiler pan before preheating; food will stick if placed on hot metal.) To preheat, set the oven control(s) to BROILasinstructed inthe Electronic Oven Control guide. Wait for the element to become red-hot, usually about 2 min utes. Preheating isnot necessarywhen broiling

meats well-done.

To Broil

Broil on one side until the food isbrowned; turn and cook on the other side; season and serve. Always pull rack outto the stop position beforeturning or removing food.

Determining Broiling Times

Broiling times vary; watch the food closely. Time not only depends on the distance from the element, but on the thickness and age of meat, fat content and doneness

preferred. Thefirst sideusually requires afew minutes longer than tile second. Frozen meats also require additional time.

Broiling Tips

The broiler pan and its grid allow dripping greaseto 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, closethe oven door and turn off the oven.

If the fire contin ues,throw baking soda on the fire or useafire extinguisher. DO NOT put water or flour on the fire. Flour may be explosive.

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

Broiler Clean-Up Tips:

To make cleaning easier, line 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 assoon ascooking is completed. Use hot pads because the broiler pan isextremely hot. Pour off grease. Soak the pan in HOT, soapy water.

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

Convection Cooking

and Baking

(Right Oven, tf Equipped)

Theconvection option, available on somemodels, is an alternative to the conventional oven cooking methods of baking/roasting.

Convection cooking is a method of cooking in which the heated air of the oven is circulated by a fan at the rear of the oven cavity, providing better heat distribution. This fan is covered by a baffle to circulate the air uniformly, providing even heat distribution for faster and more even cooking, baking and browning. Tile heated air penetrates food from every angle, sealing in natural moisture and flavors. The convection fan automatically turns off when the oven door is opened and resumes when the door is closed again. However, the heating element will stay

on.

The oven can be programmed to bake in the convection mode at any temperature from 170°F/80°C to 550°F/288°C. Preheating the oven for 10-12 minutes is recommended when using convection but not necessary when roasting or cooking

casseroles.

Air circulation

during convection cooking.

Convection Roating

(Right Oven, tf Equipped}

CAUTION: In the convection mode, using cooking times from conventional cooking recipes may cause food to be overcooked. For satisfactory results, use only tested recipeswith times adjusted for convection cooking. Obtaining and using a convection oven cookbook ishighly recommended.

Convection cooking usesa lower temperature and takes less time to achieve the same results asconventional cooking. In convection mode, the actual temperature in your oven automatically adjusts to be 25°F/12°C lower than the temperature displayed on the oven control panel. Because of this automatic adjustment you (:an enter the cooking temperature from your existing conventional cooking recipe, but do not set the cooking time to be the same. Evenat the lower cooking temperature, convection cooking times will be as much as 30% lessthan conventional cooking

times.

When programming cooking times for convection cooking, enter a time that is 20 to 30 percent lessthan calledfor in your conventional cooking recipe. After tile cooking cycle ends, decide if tile food is done to satisfaction, slightly overdone or slightly underdone (if underdone, cook a short time longer to satisfaction). Make a note of the time and results, and with your next use of the recipe adjust cooking time accordingly.

When convection roasting, usethe broiler pan and grid, and the roasting rack. Tile broiler pan will catch grease spills and tile grid will help prevent grease spatters. Tile roasting rack will hold the meat.

Roasting Rack

1. Placeoven rack on bottom or next to 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 usebroiler pan without tile grid. DO NOT cover the grid with aluminum foil.

Pan

Setting Oven ControMs

(Left Oven, tf Equipped)

Left Oven

Temperature Control Knob

Broil Sto

Door Position

To Bake

1. ArrangeovenrackswhiletheovenisstillcooI.See"ArrangingOvenRacks" under the "Before Setting Oven Controls" section in this manual.

2. Turn the Temperature Control Knob to the desired oven temperature. When the oven isfirst turned on, the oven indicator light below the Temperature Control Knob will glow.

3. Preheatthe oven for I0 to 12 minutes before baking. Preheating is not necessary when roasting, cooking casseroles or broiling most foods. When the desired temperatu re isreached, the oven indicator light will go out. Tile light will then go on and off asthe element cycleson and off to maintain the desired temperature.

4. When cooking isfinished, turn the Temperature Control Knob to OFF.

To Broil

1. Arrange oven rack while oven isstill cool. Forrare meats, position the broiler pan closer to the element (upper position). For well:done foods such as chicken, lobster tails or thick cuts of meat, position the pan further from the element (to a lower position).

2. Turn the Temperature Control Knob to BROIL. To sear rare steaks, allow the element to become red:hot--about 2 minutes--before placing food in oven.

3. Place the grid on the left oven broiler pan, and then place the meat on the grid. DO NOT usethe broiler pan without the grid or cover the grid with aluminum foil. The exposed fat could ignite.

4. Place the side oven broiler pan on tile oven rack. Ctose the oven door to the Broil Stop position whiJe broiling (door opened about 2 inches).

5. Broil on one side until food isbrowned; turn and cook on the other side.Season and serve. Note: Always pull tile rack out to the stop position before turning or

removing food.

6. When broiling isfinished, turn the Temperature Control Knob to OFF.

Side Oven

The broiler pan and its grid allowdripping

grease to drain and be kept away from the high heat of tile 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 tile fire continues, th row baking soda on tile fire or useafire extinguisher. DO NOT put water or flour on the fire. Flour may be explosive.

Oven Cleaning

(Right Oven)

Adhere to the Follovqng Precautions:

Allow the oven to cool before cleaning.

Wear rubber gloves when cleaning any exterior parts of the oven manually.

During the self<lean cycle, the outside of the wall can become very

hot to touch. DO NOT leavesmall children unattended near the appliance. A ventP lation system starts automatically; it is normal for the hot air to be evacuated through

the front of the appliance.

frame

clean door hand clean seal

Before cleaning any part of the oven, be sure the electronic oven

control is turned off or else push CANCELpad. Wait until the oven is cool.

The health of some birds is extremely sensitive to the fumes given

off during tile self<leaning cycle of any range. Move birds to another well ventilated

room.

DO NOT usecommercial overscleaners or oversprotective coatings in or around any part of the self<leaning oven. DO NOT clean the oven door gasket. The gasket on the oven door isessential for a good seal. Care should be taken not to rub, damage or move the gasket. DO NOT usealuminum foil to line the oven bottom. This may affect cooking, or the foil could melt and damage the oven surface.

A self<leaning oven cleans itself with high temperatures (well above cooking tem- peratures) which eliminate soil completely or reduce it to a fine powdered ash you can wash away with damp cloth.

Preparing for the Self-Cleaning Cycle

1. Removeexcessspillovers in tile oven cavity before starting the self<lean cycle. To clean, use hot soapy water and a cloth. Large spillovers can cause heavy smoke

or fire when subjected to high temperatures. DO NOTallow food spillswith a high sugar or acid content (such as tomatoes, sauerkraut, fruit juices or pie filling) to

remain on the surface as they may cause a dull spot even after cleaning.

2. Clean all soil from the oven frame and the inner door (seeillustration to right). These areas heat sufficiently during self<leaning cycle to burn soil on. Clean with

soap and water. Do not clean door seal because doing so can permanently dam- age it.

3. Remove the broiler pan and insert all utensils and any foil. These items do not withstand high cleaning temperatures.

4. Oven racks may be left in the oven or may be removed. If they go through the clean cycle, their color will turn slightly dull. After the cycle is completed and the

oven has cooled, rub the sides or the racks with wax paper or a cloth containing a small amount of baby oil or salad oil. This will make the racks glide easier.

What to Expect During Cleaning

While the oven self<leans, it heatsto temperatures much higher than those used in normal cooking. Sounds of metal expansion and contraction are normal. Odor isalso normal asthe food soil isbeing removed. Smoke may appear through tile oven vent, located on both sides of tile cooking surface.

If heavy spillovers are not wiped up before cleaning, they may flame and cause more smoke and odor than usual. This is normal and safe and should not cause

alarm. If available, use an exhaust fan during the self<leaning cycle.

NOTE: When the oven reaches its self<lean temperature, tile smoke level will be reduced to vapor.

Setting the Control for a Clean Cycle

Refer to tile Electronic Oven Control guide supplied with this range.

Oven Cleaning

(Left Oven, [f equipped)

Porcelain Enamel Oven Cleaning

Porcelain has a smooth finish and is a type of glass fused to metal. Oven cleaners can be used on all interior oven surfaces.

Adhere to the following cleaning

precautions:

• Allow tile oven to cool before cleaning.

• Wear rubber gloveswhen cleaning the appliance manually.

Remove sp[[lovers and heavy soils as

soon as pass[Meo Regular clean[rigs will reduce the number of future

major dean[rigs.

Ammonia must be

rinsedbefore operating the oven. Provide adequate ventilation.

General Cleaning Remove soils using hot, soapy water. Do not allow food spills with a high sugar or acid content (such as milk, tomatoes, saukerkraut, fruit juices or pie filling) to remain on the surface as they may cause a dull spot even after cleaning.

To Remove Heavy Soil

1. AIIowa dish of ammonia to sit in the oven overnight or for several hourswith the oven door closed. Clean softened spots using hot, soapy water. Rinsewell with

water and a clean cloth.

2. If soil remains, use a soap-filled scouring pad or a nonabrasive (:leaner. If necessa% use an oven cleaner following manufacturer's instructions. DO NOT

mix ammonia with other cleaners.

Adhere to the following precautions when using oven cleaners:

1. DO NOT spray on the electrical controls or switches because it could causeashort circuit and result in sparking or fire.

2. DO NOT allow a film from the cleaner to build up on the temperature sensing bulb located at the top left rear corner of the oven; it could cause tile oven to heat improperly. Carefully wipe tile bulb (:lean after each oven cleaning, being careful not to move the bulb. A change in its position could affect howthe oven bakes. Avoid bending the bulb and capillary tube.

3. DO NOT spray any cleaner on tile oven door trim or gasket, handles or any exterior surfaces of the range, wood or painted surfaces. Tile cleaner can damage these surfaces.

General Cleaning

To Clean the Oven Bottom Clean using hot, soapy water, a mild abrasive cleanser, a soap-filled abrasive pad or

oven cleaner following oven cleaner manufacturer's instructions.

DO NOT line the oven walls, bottom, racks or any other part of the

appliance with aluminum foil. Doing sowill destroy heat distribution, produce poor baking results and cause permanent damage to the oven interior (aluminum foil will

melt to the interior surface of tile oven).

Changing Oven Light

Besure the oven isunplugged and all parts are COOL before replac-

ing the oven light bulb. Do not turn the oven light on during a self-cleaning cycle. High temperature will reduce lamp life.

To Change the Oven Light The oven light automatically turns on when the door isopened (some models). To turn tile oven light on and off when the door is closed, usethe OVEN LIGHT switch located on the control panel.

1. Turn electrical power off at the main source or unplug the oven.

2. Wear a leather-faced glove for protection against possible broken glass.

3. Presswire holder to one side to release the glass shield.

4. Replace bulb with a new40 watt appliance bulb.

5. Replace glass shield in socket and snap wire holder into place.

6. Turn power back on at the main source (or plug the appliance back in).

7. The clock will then need to be reset. Toreset,seeSetting the Clock and Minute

Timer in the Electronic Oven Control cjuide.

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