GE JGBC15GER, JGBC16GEP, JGBC17GER Use And Care & Installation Manual

Page 1
Xl#TM
Gas
Range
Safe*
instructions ............,.......2-5
Anti-Tip Device ............................2, 3,29, 39
Operating Instructions, Tips
Features
........................................................6,
7
Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
...12 -20
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
15, 16
Broiling, Broiling Guide . . . . . . . . . . . . . . . . . . . . 19,20
Clock and Timer .................................1 1, 12
Control Settings . . . . . . . . . . . . . . . . . . . 12, 15, 17, 19
Light; Bulb Replacement . . . . . . . . . . . . . . . . . 14,24
Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
15, 18
Roasting, Roasting Guide ................17, 18
Shelves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13-15
Surface Cooking ......................................8- 10
Control Settings ..........................................8
Electric ignition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
..8
Standing Pilot
Models................................8
Care and Cleaning ....................2 l-27
Air Adjustment
Shutier.....................................27
Continuous Clean
...............................................26
Broiler Drawer
......................................................27
Broiler Pan and Rack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Burner
Assembly..................................2
1,22,23
Door Removal ...............................................25
Lift-up
Cooktop
.............................................24
Oven Bottom
.,...............................................2
3
Oven Vents
....................................................2
5
Storage Drawer
............................................27
Problem Solver
..,....................45,
46
Thermostat
Adjustment–
Do It Yourself . ..........46
More questions
?...call
GE Answer Center”80~626.2000
Preparation .................................28-44
Flame Size . . . . . . . . . . . . . . . . . . . . .
.
10,35-37,45,46
Flooring Under the Range .........................30
Installation Instructions ......................28 –44
Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. .......,39
Consumer
Services ...................47
Appliance Registration
............,.....................2
Important Phone Numbers .......................47
Model and Serial Number Location ...........2
Warranty
..........................,.............Back
Cover
Standard-Clean Models:
JGBS02EM
JGBS14GES JGBS02PN JGBS15GER JGBS04ER
JGBS16GEP JGBS04PR JGBS17GER JGBS04GER JGBS18GES JGBS04GPR JGBS19GEP JGBS06ER JGSS05GER JGBS06ES
JGSS05GES JGBS12GER
I
Contiguous-CleanModels:
JGBC15GER JGBt16GEP JGBC17GER
I
GE Appliances
Page 2
~LP
US
~LP
YOU...
Read this book carefully.
It is intended to help you operate and maintain your new range properly.
Keep it handy for answers to your questions. If you don’t understand something or need more help,
write (include your phone number):
Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225
Write down the model and serial numbers.
Depending on your range, you’ll find the model and serial numbers on a label on the front of the range, behind the kick panel, storage drawer or broiler drawer.
These numbers are also on the Consumer Product
Ownership Registration Card that came with your range. Before sending in this card, please write these numbers here:
Model Number
Serial Number
Use these numbers in any correspondence or service calls concerning your range.
If you received a damaged range...
Immediately contact the dealer (or builder) that sold you the range.
Save time and money. Before you request service . . .
Check the Problem Solver in the back of this book. It lists causes of minor operating problems that you can correct yourself.
d
.
1“
@
4
A WARNING
b;
ALL RANGES CAN TIP.
INJURY TO PERSONS
COULD RESULT.
-@
INSTALL THE ANTI-TIP
L,
DEVICE PACKED WITH THE RANGE.
SEE THE INSTALLATION
INSTRUCTIONS.
W
YOU
NED
SERVICE...
To obtain service, see the
FIRST, contact the people who
FINALLY, if your problem is still
Consumer Services page in the serviced your appliance. Explain
not resolved, write:
back of this book.
why you are not pleased. In most
Major Appliance Consumer
To obtain replacement parts, contact
cases, this will solve the problem.
Action Panel
GE/Hotpoint Service Centers.
NEXT, if you are still not pleased,
20 North
Wacker
Drive
We’re proud of our service and
write all the details—including
Chicago, IL 60606
want you to be pleased. If for some
your phone number—to:
reason you are not happy with the
Manager, Consumer Relations
service you receive, here are three
GE Appliances
steps to follow for further help.
Appliance Park Louisville, KY 40225
WARNING: If the information in this manuai is not followed exactly, a fire or explosion may result
wusing
property damage, personai injury or death.
—Do
not
store
or
use ~line ur
other
tiediately C*
your
gas
supplier
from
a
flammabie vapors
and
Mquids in
the
titity
neighbor’s phone.
Foiiow
the gas
suppiier’s
of
this or any other appliance. instructions.
—-T
TOM
IF
YOU S~LL GAS
. M you cannot reach your gas
supplie~ caii
Do not try to
Mght
any
applianm.
the
me department,
Do not touch any
eletid
switch; do not
—Instaiiation
and service
must
be
peflormed
use
any phone in yom bolting.
by a
qti~ed instailey sertice
agency or the
gas supplier.
2
Page 3
IMPORTANT SAFETY NOTICE . The California Safe
Drinking
Water
and
Toxic
Enforcement
Act
requires the Governor of California to publish a list of substances known to the state to cause cancer, birth defects or
other
reproductive harm, and requires businesses to warn customers of potential exposure to such substances.
c
Gas appliances can cause minor exposure to
four of these substances,
namely benzene,
carbon
monoxide, formaldehyde
and
soot, caused
primtily by the incomplete combustion of natural
gas or LP fuels, Properly adjusted burners, indicated by a bluish rather than a yellow flame, will minimize incomplete combustion. Exposure to these substances can be minimized by venting with an open window or using a ventilation fan or hood.
Fluorescent
Eght btibs
and safety valves on
standing
pflot
ranges contain
mereury.
If your model has these features, they must be recycled according to local, state and federal codes.
men
You Get
Your Range
*
Have the installer show you the l~ation of the
range gas cut-off valve and how to shut it off if necessary.
Have your range
instiled and
properly
grounded by a
qua~led instiler,
in accordance
with the Installation
kstructions.
Any adjustment and service should be performed only by qualified gas range installers or service technicians.
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
el~trical
system, it is your personal responsibility and obligation to have an ungrounded outlet replaced with a properly grounded,
three-
prong outlet in accordance with the National Electrical Code.
h
Canada, the appliance must be
electrically grounded in accordance with
the
Canadian Electrical Code. Do not use an extension cord with this appliance.
Do
nut
attempt to repair or
repke
any part of
your
range~=
it is
sxm~y
recommended
in this guide.
All
other
servicing
shodd
be referred
to a qutified technician.
Be sure M packing
materi~
are removed from
the r~nge
before operating it to prevent
fire or
smoke damage
should
the packing material ignite.
Loeat~ the
range out of kitchen
tra~ic
path
and
out
of
drafty locations to prevent
ptiot
outage (on models with standing pilots)
and
poor
air cimtiation.
Be sure your range is
corr~tly adjnsted by
a qualified service technician or installer for the type of gas (natural
or
LP)
that is to be used.
Your range can be converted
for
use with either
type of gas. See the Installation Instructions,
WARN~G:
These
adjustments must be made 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 these instructions could result in serious injury or property damage. The qualified
agency
performing this work assumes
responsibility
for
the conversion,
*
After prolonged use of a range, high
ffoor
temperatures may result and many floor coverings will not withstand this kind of use.
Never install the range over vinyl tile or linoleum that cannot withstand such type of use. Never install it directly over interior kitchen carpeting.
Usbg
Your
Range
Do not leave
cMdren done or
unattended where
a
range
is
hot
or in operation.
They
could
be
seriously burned,
CAUTION: ITEMS OF
~TEREST
TO
CHILDREN
SHOULD
NOT
BE
STORED
~
CABINETS ABOW A RANGE OR ON THE
BAC~PLASH OF A
RANG~HLDREN
CLIMBING ON
THE
RANGE TO REACH
ITEMS
COULD BE SERIOUSLY
~JURED.
WAmmG–All
rWes mtipand i~um
could
result, T~
preventaccidenti”
-
tipping of the range,
attach
an
approved Anti-Tip device to
the
wall.
(See Installation
hstructions.) To
check
if the device is instiled and
engaged properly, carefully tip the
range forward. The
A~ti-Tip
device
should engage and prevent
the
range
from tipping over,
If you pull
the range
out from the
wdl
for any
reason, make sure the Anti-Tip device is engaged
wh~n you
push
the
range back against
the
wall,
{continued
netipage)
3
Page 4
WORTANT
SAFETY
~STRUCTIONS
(continued)
Do not allow anyone to
cfimb,
stand or hang on
the
door, storage or
brotier
drawer (on some
modek)
or range top. They
could damage
the
range
and
even tip
it over, causing severe personal injury.
. Let the burner grates and other surfaces cool
before touching them or leaving them where children
can reach them.
Never wear loose fitting or hanging garments
while using the
appiiance.
Be careful when reaching for items stored in cabinets over the cooktop. Flammable material could be ignited if brought in contact with flame or hot oven surfaces and may cause severe burns.
For your safety, never use your appliance for
warming or heating the room.
e
Do not use water on grease fires.
Never pick up a flaming pan. Turn off
burner, then smother flaming pan by covering pan completely with well-fitting lid, cookie sheet or flat
tray,
Flaming
grease
outside a
pan can be
put
out by covering with baking soda or, if available, a multi-purpose dry chemical or foam-type fire extinguisher.
Do
not store flammable materials in an oven, a range storage or broiler drawer or near a cooktop.
Do not store
or
use combustible materials, gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.
Do not let cooking grease or other flammable
materials accumulate in or near the range.
When cooking pork,
follow the directions exactly and always cook the meat to an internal temperature of at least
170°F.
This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and the meat will be safe
to
eat.
Sutiace Cooking
Always use the LITE position (on models with
electric ignition) or the HI position (on models with standing pilots) when igniting top burners
and make sure the burners have ignited.
Never
leave
surface burners unattended at
high flame settings.
Boilover
causes smoking
and greasy
spillovers
that
may catch on fire.
4
Adjust top burner flame size so it does not
extend beyond the edge of the cookware.
Excessive
flame
is hazardous,
Use only dry pot
holde~moist
or damp potholders on hot surfaces may result in burns from steam.
Do not let pot holders come near open flames when lifting cookware. Do not use a towel or other bulky cloth in place of a pot holder.
To minimize the possibility of burns, ignition
of flammable materials, and spillage, turn cookware handles toward the side or back of the range without extending over adjacent burners.
Always turn surface
burner
to OFF before
removing cookware.
Carefully watch foods being fried at a high
flame setting.
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, under the kick panel, storage drawer or broiler drawer (depending on the model),
*
Do not use a
wok on models with
se@ed
burners
if the wok has a round metal ring that is placed
over the burner grate to support
the
wok. This
ring acts as a heat trap, which may damage the burner grate and burner head. Also, it may cause
the burner to work improperly. This may cause a
carbon monoxide level above that allowed by current standards, resulting in a health hazard.
Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and over sides of pan.
. Use least possible amount of fat for effective
sha~ow or deep-fat frying. Filling the pan
too
full of fat can cause
spillovers
when food is added.
If a combination of oils or fats will be used
in frying,
stir together before heating or as fats
melt slowly.
Always
heat fat slowly, and watch as it heats.
Use a deep fat thermometer whenever
possible to prevent overheating fat beyond the
smoking point.
Page 5
Use
proper
pan siz+Avoid
pans that are
unstable or easily tipped.
Select
cookware having flat bottoms large enough to properly contain food and avoid
boilovers
and spillovers and large enough to cover burner grate. This will both save cleaning time and prevent hazardous accumulations of food, since heavy spattering or spillovers left on range can ignite. Use pans with handles that can be easily grasped and remain cool.
When using glass cookware,
make sure it is
designed
for
top-of-range cooking.
c
Keep all plastics away from top burners.
!“:’;’h’eymay
E
Do not leave plastic
melt if left too close to
the vent.
lvent
aDDearance
and location va~l
Do not leave any items on the cooktop.
The hot air from the vent may ignite flammable items and will increase pressure in closed containers, which may cause them to burst.
To
avoid
the possibility of a burn, always be certain that the controls for all burners are at the OFF position and all grates are cool before attempting to remove them.
*
When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread the flames.
If range is located near a window, do not hang
long curtains that could blow over the top burners and create a fire hazard.
When a
pilot
goes
out
(on
a model with standing
pilots), you will detect a faint odor of gas as your
signal to relight the pilot. When relighting the
pilot, make sure burner controls are
in
the OFF
position, and follow instructions in the Surface Cooking section to relight.
If you smell gas, and you have already made
sure
pilots are lit (on some models), turn off
the
gas to the range and call a qualified service technician. Never use an open flame to locate a leak.
Baking,
Brofiing
and Roasting
Do not use oven for a storage area. Items
stored in the oven can ignite.
Stand away from the range when opening the
door of a hot oven. The hot air and steam that escapes can cause burns to hands, face and eyes.
Keep the oven free from grease buildup.
Place the oven shelves in desired position while
oven is cool.
Pulling out the shelf to the shelf-stop is a
convenience in lifting heavy foods. It is
dso
a precaution against burns from touching hot surfaces of the door or oven walls. The lowest position
4<R”
is not designed to slide.
Do not heat unopened food containers.
Pressure could build up and the container
could
burst, causing an injury.
Do not use aluminum foil anywhere in the oven
except as described in this book.
Misuse could
result in a fire hazard or damage to the range.
When using cooking or roasting bags in oven,
follow the manufacturer’s directions.
. Use only glass cookware that is recommended
for use in gas ovens,
Always remove broiler pan from oven as soon
as you finish broiling.
Grease left in the pan can catch fire if oven is used without removing the grease from the broiler pan.
When broiling, if meat is too close to the flame,
the fat may ignite,
Trim excess fat to prevent
excessive flare-ups.
Make sure broiler pan is in place correctly to
reduce the possibility of grease fires.
If you should have a grease fire in the broiler
pan,
turn off oven, and keep oven door closed to
contain fire until it burns out.
Cleating Your Range
. Clean only parts listed in this Use and
Care Guide.
Keep range clean and free of accumdations of
grease or spillovers, which may ignite.
Be careful when you clean the cooktop
because the area over the
ptiot (on some
models) will be hot.
For continuous clean models, do not use oven
cleaners on the oven inside or any of the continuous cleaning surfaces. Continuous cleaning surfaces can be identified by their rough surface finish.
SAVE
T~SE
~STRUCTIONS
5
Page 6
FEATu~s
OF YOUR RANGE
p+i;e’d
L-i:;:
----s~
‘“’”’’B’S’
m
‘“r””
&.
Your range is equipped with one of the two types of surface burners shown above,
6
Page 7
Feature Index (Not all models have all features. Appearance of features varies.)
See page
1
Backguard (on some models)
l–
2 Surface Burners, Grates and Drip Pans (on some models)
21,22,23
3 Oven Lamp
OtiOff
Switch (on some models)
14
4 Clock and Timer (on some models)
I
11, 12
5 Oven Vent (located on
cooktop
on some models) 4,5, 13,25
6
Bake~roil
Switch (on some models)
12
7 Oven Control
12
8 Surface Burner Controls
8
9 Gas Shut Off Valve (on some
models)
46
10
CooktopLiftup
Cooktop (on some models)
23,24
11 Broiler Pan and Rack
19,24
12 Oven Shelves with stop-locks (Number of shelves varies)
I
13-15,24
13 Oven Shelf Supports (Shelf positions for cooking are suggested in the
13, 14
Baking, Roasting and Broiling sections.)
14 Air Vent in Oven Door (Located at top of Oven Door)
4,25
15 Broiler Drawer or Storage Drawer (on some models)
I
27
16 Air Intake
4,27
17 Model and Serial Numbers (Located on front frame of range,
2,30
behind either Broiler Drawer or Storage Drawer)
18 Removable Oven Door
25
19 Anti-Tip Device (Lower right rear corner on range back.
3,29,39
See Installation Instructions.)
I
20 Oven Bottom
23
21 Oven Interior Light (on some models)
14,24
On some models, comes on automatically when door is opened.
NOTE: All models have standard oven interiors, except for
JGBC15GER, JGBC16GEP, and
JGBC17GER which have continuous-cleaning oven interiors. See the Care and Cleaning section
for instructions.
7
Page 8
SU~ACE COO~G
Electric Ignition Models
Your surface burners are lighted by electric ignition, eliminating the need for standing pilot lights with constantly burning flames.
In case of a power failure, you can light the surface burners on your range with a match. Hold a lighted match to the burner, then turn the knob to the
LITE
position. Use
etireme
caution when lighting burners
this way. Surface burners in use when an electrical power
failure occurs will continue to operate normally.
The electrode of the spark igniter is exposed. 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
electic
shock may result, which could cause
you to knock over hot cookware.
Standing Pilot Models
The surface burners on these ranges have standing pilots that must be lit initially. To light them:
1. Be sure surface burner control knobs are in the 0~ position.
2. Remove the grates and lift the
cooktop
up
(see the Lift-Up
Cooktop
section).
3. Locate the two pilot ports and light each of them with a match.
Surface Burner Controls
Knobs that turn the surface burners on and off are marked as to which burners they control. The two knobs on the left control the left front and left rear burners. The two knobs on the right control the right front and right rear burners.
NOTE: If the pilot is too high or low, you can adjust it. See the Adjust the Surface Burner Pilots If Necessary section of the Installation Instructions.
4. Lower the
cooktop.
Your surface burners are now
ready for use.
5. Observe lighted burners. Compare the flames to pictures in the Problem Solver. If any flame is unsatisfactory,
cdl
for service.
On ranges with sealed burners:
The smaller burner (right rear position) will give
the best simmer results.
The right front burner is higher powered thm the
others and will bring liquids to a boil quicker (natural gas installations only).
8
Page 9
Before Lighting a Burner
If drip pans are supplied with your range, they should be used at all times.
c
Make sure all grates on the range are in place before using any burner.
To Light a Surface Burner
Electric Ignition Models: Push the control knob in and
I*A
turn it to LITE. You will hear a little “clicking” noise—the sound of the electric spark
igniting
the burner.
K
\
After the burner ignites, turn the
I
knob to adjust the flame size.
Standing Pilot Model:
Push control knob in and turn it to HI position. The burner should light within a few seconds.
After the burner ignites, turn the knob to adjust the flame size.
Flame will be almost horizontal and will lift slightly away from the burner when the burner
is
first turned on. A blowing or hissing sound
may be heard for 30 to 60 seconds.
This normal sound is due to improved injection of gas and air into the burner. Put a pan on the burner before lighting it, or adjust the flame to match pan size as soon as it lights, and the blowing or hissing sound will be much less noticeable.
After Lighting a Burner
Check to be sure the burner you turned on is the one
you want to use.
Do not operate a 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.
Be sure the burners and grates are cool before you
place your hand, a pot holder, cleaning cloths or other materials on them.
(continued next page)
9
Page 10
SU~ACE COO~G
(continued)
How to Select Flame Size
Watch the flame, not the knob, as you reduce heat.
The flame size on a gas burner should match the cookware you are using.
FOR SAFE HANDLING OF COOKWARE NEVER LET THE FLAME EXTEND
3
UP THE SIDES OF THE COOKWARE. Any flame larger than the bottom of the cookware is wasted and only serves to heat the handle.
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-fitting 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.
Wok Cooking
Use of Stove Top Grills
(on models with sealed burners)
(on models with sealed burners)
>
,
We recommend that you
use only a flat-bottomed wok. They are available at your local retail store.
Do not use woks that have
support rings. Use of these types of woks, with or
*
,,,,g:$:. &.;:~,%~
without the
ring
in
place,
Do not use stove top grills on your sealed gas burners.
If you use the stove top grill on the 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.
can be
dangero;s. Placing the
ring over the burner grate may cause the burner to work improperly resulting in carbon monoxide levels above allowable current standards. This could be dangerous to your health. Do not try to use such woks without the ring. You could be seriously burned if the wok tipped over.
10
Page 11
CLOCK
Am TMR
Follow the directions below if your range has the clock and timer shown at the right.
H
[-]
The electronic range clock and timer allow you to set the timer up to 9 hours and 45 minutes. You have the choice of having the timer show the time counting
n
--
TIMER
down or the time of day. In either case, the timer will signal at the end of the timer period to alert you that the time is up.
To
Set the Clock
To Set the Timer
NOTE: When you first plug in the range or after
1.
Press the
TIMER pad.
“:00”
appears on the display
a power failure, the entire
Cloc~imer
display will and “SET TIMER” flashes.
light up. After several seconds
“12:00”
will then flash
2. Use the UP and DOWN pads to set the timer.
on the display.
Short taps on the UP or DOWN pad change the
1. Press the CLOCK pad.
“12:00”
stops flashing
timer’s setting one minute at a time. Pressing and
and “SET TIME” flashes on the display.
continuing to hold the UP pad increases the setting
2. Press and hold the UP or DOWN pad and the time
five minutes at a time until one hour (“1:00”) is
of day will change 10 minutes at a time. To change
displayed. After one hour is displayed, pressing
the time by single minutes, give the pads short taps.
and holding the UP pad increases the setting
For example, to set the clock for 3: 15, press and
15 minutes at a time. (Short taps on the UP and
hold the UP pad until ’63:10” appears, and then tap
DOWN pads will always change the setting by
l-minute increments.) The timer can be set for a
the UP pad until “3:15” is displayed.
maximum of 9 hours and 45 minutes.
3. Press the CLOCK pad and the clock will be set. If
3. To start the timer, press the TIMER pad.
you do not press the CLOCK pad, the clock will
If the TIMER pad is not pressed, the timer will
automatically be set within one minute.
automatically start after a few seconds.
As the timer counts down, a single beep will indicate when one minute is left. After this beep, the display will count down in seconds. When the timer reaches
“:00~’
you will hear three sets of three short beeps, and then a single beep every 10 seconds for 10 minutes or until you press any of the
Cloc~imer
pads.
To Change or Cancel the Timer Setting
When the timer is counting down, use the UP and DOWN pad to change the remaining time, or press the TIMER pad to cancel the timer function. The timer function cannot be
cancelled until “SET TIMER” stops flashing
and “TIMER” appears on the display.
To Display the Time of Day While the Timer Is Operating
Pressing the CLOCK pad while the timer is operating will not interfere
with the timer’s operation; the display will change to show the time of day, but the timer will continue to count down and will still signal when time is up. Simply press the TIMER pad again to change the display back to show the timer function.
(continued next page)
11
Page 12
CLOCK
Am TMR
(continued)
Clock
Follow these directions if your range has the clock and timer shown at - ‘ the right. To set the clock, push in the knob and turn it to the right. Let the
9 ~10 O
knob out when the clock hands reach the correct time. Continue turning the knob to OFF.
@
\
12 ,
\I\ OFF
I
/,
%.*’O
4 /, ,
3’.
<3
=
20
2.­.
,“<
so
1 \\\’ ~
“’//,,,1
, \\ \
/
6
Timer
The Timer has been combined with the range clock.
To set the Timer, turn the knob to the left—without
Use it to time all your precise cooking operations.
pushing in—until the pointer reaches the number of
You’ll recognize the Timer as the pointer that is
minutes or hours you want to time.
different in color than the clock hands.
At the end of the set time, a buzzer sounds to tell
Minutes are marked up to 30, and hours are marked
you time is up.
Turn the
kno&without
pushing
up to 4 on the center of the clock.
in—until the pointer reaches OFF and the buzzer stops.
USmG
YOUR
OWN
Before Using Your Oven
Be sure you understand how to set the controls properly. Practice removing and replacing the shelves while the oven is cool. Read the information and tips on the following pages. Keep this book handy where you can refer to it, especially during the first weeks of using your new range.
Oven
Control
Your oven is controlled either by a single OVEN
CONTROL knob or by a
BA~~ROIL
switch and
an OVEN CONTROL knob. It will normally take 30-90 seconds before the flame
comes on. After the oven reaches the selected temperature, the oven burner
cycles+ff
completely, then on with a full flame-to maintain the selected temperature.
If your range is equipped with a separate
BAKE~ROIL
switch:
Turn switch to BAKE for all normal oven operations—for example, for cooking roasts or casseroles. Only the bottom oven burner operates when the BAKE setting is selected.
Use the BROIL setting for broiling. Only the top oven burner operates when the BROIL setting is selected.
Electric Ignition Models
The oven burner and broil burner are lighted by electric ignition.
To light either burner, turn the OVEN CONTROL knob to the desired temperature.
The burner should
ignite within 30-90 seconds. After the oven reaches the selected temperature, the
oven burner
cycles+ff
completely, then on with a
full flame-to keep the oven temperature controlled,
Power Outage
CAUTION: DO NOT MAKE ANY ATTEMPT TO
OPERATE THE ELECTRIC IGNITION OVEN DURING AN ELECTRICAL POWER FAILURE. The oven or broiler cannot be lit during a power failure. Gas will not flow unless the glow bar is hot.
If the oven is in use when a power failure occurs, the oven burner shuts off and cannot be
re-lit
until power
is restored.
12
Page 13
Standing Pilot Models
These ranges have standing pilots that must be lit initially.
To light the oven pilot:
1. Be sure the OVEN CONTROL knob is in the OFF
position.
2. Open the broiler door and remove the broiler pan and rack. This will make it easier for you to reach inside the broiler compartment.
3. Find the oven pilot port at the back of the broiler compartment. The long tube, running from front to back, is the oven burner. The pilot port is at the back about one inch below the burner.
4. Using a long match or match holder, reach in and light the oven pilot.
Oven Vents
The oven is vented through duct openings at the rear of the cooktop. See Features section. Do not block these openings when cooking in the oven—it is important that the flow of hot air from the oven and fresh air to the oven burners be
unintempted.
The vent openings and
nearby surfaces may become hot. Do not touch them.
Do not leave plastic
items on the
c-wkto~
Vent appearance and location
vay
they may melt if left too close to the vent.
Handles of pots and pans on the cooktop may
become hot if left too close to the vent.
Metal items will become very hot if they are left
on the cooktop and could cause burns.
Do not leave any items on the cooktop. The hot air
from the vent may ignite flammable items and will
increase pressure in
closed containers, which may
cause them to burst.
Oven Shelves
The shelves are
~1
II
To remove a
~
II
designed with stop-locks so when placed correctly on the shelf supports, they will stop before coming completely out of the oven and will not tilt when
vou
are removing-food from them or placing food on them.
When placing cookware on a shelf, pull the shelf out to the “stop” position. Place the cookware on the shelf, then slide the shelf back into the oven. This
wil
eliminate reaching into the hot oven.
I
shelf from the
I
II
II
oven, pull it toward you, tilt the front end upward and pull the shelf out.
To replace, place the shelf on the
shelf support with
the stop-locks
,
[
II
(curved extension of the shelo facing up and toward the rear of the oven. Tilt up the front and push
the
shelf toward the back of the oven until it goes past
“stop” on the oven wall. Then lower the front of the shelf and push it all the way back.
(continued next page)
13
Page 14
US~G
YOUR OVEN
(continued)
Shelf Positions Oven Moisture
The oven has 5 shelf supports for normal baking and roasting identified in this illustration as A (bottom), B, C, D and E (top). It also has a special low shelf position (R) for roasting extra
large
items, such
as a
larg=
turkey—the
%
/ / II
shelf is not designed to slide out at this position. Shelf positions for cooking are suggested on the Baking and Roasting pages.
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.
Oven
Light
(on some models)
The oven light comes on automatically when the door is opened. Some models have a switch on the lower control panel that allows you to turn the light on or off when the door is closed.
Do It
Yourse~—Adjust
the Oven Thermostat
If you don’t think the oven is heating at the right temperature when you are baking or roasting, you can reset the thermostat yourself.
When cooking food for the first time in your new oven, use time given on recipes as a guide, Oven thermostats, over a period of years, may “drift” from the factory setting and the differences in timing between an old and a new oven of 5 to 10 minutes are not unusual.
Your oven has been set correctly at the factory and is more likely to be accurate than the oven which it replaced.
We do not recommend the use of inexpensive thermometers, such as those found in the grocery store, to check the temperature setting of your new oven. These thermometers can vary by
2040
degrees.
To decide how much to change the temperature, set the oven temperature
25°F.
higher or lower than
the temperature
in your recipe, then bake. The results of this “test” should give you an idea of how much the temperature should be changed.
Pull the OVEN CONTROL knob off the range and look at the back side.
To make the adjustment, loosen (approximately 1 turn), but do not completely remove, the 2 screws on the back of the knob. 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 raise the oven temperature, move the top screw toward the right. You’ll hear a click for each notch you move the knob. To lower the temperature, move the top screw toward the left. Each click will change the oven temperature approximately
10°F.
(Range is
plus or minus
60°F.
from the arrow.)
We suggest that you make the adjustment 1 click from the original setting and check oven performance before making any additional adjustments.
After the adjustment is made,
retighten
the screws
so they are
snug, but be careful not to
overtighten.
Reinstall the knob on the range and check performance.
14
Page 15
How To Set Your Range For Baking
To avoid possible burns, place the shelves in the
2. Check food for doneness at minimum time on
correct position before you turn the oven on.
recipe. Cook longer if necessary. When cooking is
1. Close the oven door. If
your model has a separate
finished, turn the OVEN CONTROL knob to OFF
BAKE/BROIL switch, turn it to BAKE. Turn the
and remove food.
OVEN CONTROL knob to the desired temperature.
For best baking results, follow these suggestions:
Oven
Shelves
Arrange the oven shelf or shelves in the desired locations while the oven is cool. The correct shelf position depends , on the kind of
9
food and the
1/
110
browning desired. V
\
As a general rule, place most foods in the middle of the oven, on either shelf position B or C. See the chart for suggested shelf positions.
I I
~pe
of Food
Shelf Position
I
Angel food cake
1A
I
I
Biscuits or muffins
I
B orC
I
I
Cookies or cupcakes
I
B orC
I
Brownies B or C Layer cakes B or C
Bundt
or pound cakes
A or B
Pies or pie shells
B or C
I
Frozen pies
I A(oncookie
sheet)
I
I
Casseroles
I Bor
C
I
1
Roasting
1
B orR
I
Preheating
Preheat the oven if the recipe calls for it. Preheat means bringing the oven up to the specified temperature before putting in the food. To preheat, set the oven at the correct temperature—selecting a higher temperature does not shorten preheat time.
Preheating is necessary for good results when baking cakes, cookies, pastry and breads. For most casseroles and roasts, preheating is not
necess~.
For ovens without a preheat indicator light or tone, preheat 10 minutes. After the oven is preheated place the food in the oven as quickly as possible to prevent heat from escaping.
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 X inch space between pans as well as from the back of the oven, the door and the sides. If you use two shelves, stagger the pans so one is not directly above the other.
(continued next page)
15
Page 16
BA~G
(continued)
Baking Guides
When using prepared baking mixes, follow package recipe or instructions for best baking results.
Cookies
When baking cookies, flat cookie sheets (without sides) produce better-looking cookies. Cookies
baked in a jelly roll pan (short sides all around)
may
have
Aluminum Foil
Never entirely cover a shelf with aluminum foil. This will disturb the heat circulation and results in poor baking.
:
A smaller sheet of foil may be used to catch a
spillover
by placing it
on a lower shelf several
darker
edge; and pale or light browning may occur.
inches below the food.
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.
For best results, use only 1 cookie sheet in the oven at a time.
Pies
Cakes
For best results, bake pies in dark, rough or dull pans When baking cakes, warped or bent pans will cause
to produce a browner, crisper crust. Frozen pies in foil
uneven baking results and poorly shaped products.
pans should be placed on an aluminum cookie sheet
A cake baked in a pan larger than the recipe
for baking since the shiny foil pan reflects heat away
recommends will usually be crisper, thinner and drier
from the pie crust; the cookie sheet helps retain it.
than it should be. If baked in a pan smaller than recommended, it may be undercooked and batter may
oveflow. Check the recipe to make sure the pan size
used is the one recommended.
Baking Pans
Use the proper baking pan. The type of finish on the pan determines the amount of browning that will occur.
Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and cookies require this type of pan.
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.
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.
16
Page 17
ROASTmG
Roasting is cooking by 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.
The oven has a special
1-
low shelf (R)
po~ition
just above the oven
bottom. Use it when extra cooking space is needed, for example, when roasting a large turkey. The shelf is not designed to slide out at this position.
Roasting is really a baking procedure used for meats. Roasting is easy; just follow these steps:
1.
Position oven shelf at (B) position for small size roast
,3
1-
o
e“
(3 to 5
lbs.)
and
,.
at (R) position for
~’:~
larger roasts.
2. Check the weight
~
of the meat. Place
~A
Line broiler pan with aluminum foil when using pan for marinating, cooking with fruits, cooking heavily cured meats, or basting food during cooking. Avoid
spilling these materials inside the oven or inside the
oven door.
3. If your model has a separate
BA~~ROIL
switch,
turn it to
BA~. ~m
the OVEN CONTROL knob to desired temperature. Check the Roasting Guide for temperatures and approximate cooking times.
4. Most meats continue to cook slightly while standing after being removed from the oven.
Recommended standing time for roasts is 10 to 20 minutes. This allows roasts to firm up and makes
them easier to carve. Internal temperature will rise about 5° to
10°F.
If you wish to compensate for
temperature rise, remove the roast from the oven
when its internal temperature is 5° to
10°F.
less
than temperature shown in the Roasting Guide.
NOTE: Remember that food will continue to cook in the hot oven and therefore should be removed when the desired internal temperature has been reached.
the meat fat-side-up or the poultry breast-side-up on the roasting rack in
a shallow pan. The melting fat will baste the meat. Select a pan as close to the size of meat as possible.
(Broiler pan with rack is a good pan for this.)
Frozen Roasb
Dual Shelf Cooking
Frozen roasts of beef, pork, lamb, etc., can be started This allows more than one food to be cooked at the
without thawing, but allow 15 to 25 minutes per same time. For example: While roasting a 20-lb. pound additional time (15 minutes per pound for turkey on shelf position R, a second shelf (if so roasts under 5 pounds, more time for larger roasts). equipped) may be added on position D so that
Thaw most frozen poultry before roasting to ensure
scalloped potatoes can be cooked at the same time.
even doneness. Some commercial frozen poultry can
Calculate the total cooking time to enable both dishes
be cooked successfully without thawing. Follow
to complete cooking at the same time. Allow 15-20
directions given on package label.
minutes of additional cooking time for the potatoes.
(continued next page)
17
Page 18
ROASTmG
(continued)
Questions and Answers
Q.
Is it necessary to check for doneness with a
Q. Do I need to preheat my oven each time I cook a
meat thermometer?
roast or poultry?
A.
Checking the finished internal temperature at the
A. It is unnecessary to preheat your oven. completion of cooking time is recommended. Temperatures are shown in Roasting Guide.
Q. When buying a roast, are there any special tips For roasts over 8 lbs., check with thermometer at
that would help me cook it more evenly?
half-hour intervals after half the time has passed.
A. Yes. Buy a roast as even in thickness as possible,
Q.
Why is my roast crumbling when I try to
or buy rolled roasts.
carve it?
Q. Can
I
seal the sides of my foil “tent” when
A. Roasts are easier to slice if allowed to cool 10 to
roasting a turkey?
20 minutes after removing them from the oven.
A. Sealing the foil will steam the meat. Leaving it Be sure to cut across the grain of the meat.
unsealed allows the air to circulate and brown the meat.
ROAST~G GU~E
~pe
Meat
Tender cuts; rib, high quality
sirloir
tip, rump or top round* Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin* Pork
loin,
rib or shoulder*
Ham, precooked Poultry
Chicken or Duck Chicken pieces
Turkey
Oven
rem~erature
325°
325°
325° 325° 325°
325° 350°
325°
Doneness
Rare: Medium: Well Done: Rare: Medium: Well Done: Well Done: Well Done: To Warm:
Well Done: Well Done:
Well Done:
Approximate Roasting Time in Minutes
Der
Pound
3 to 5 lbs. 6 to 8 lbs.
24-35
18-25
35-39
25-31 39-45 31-33 21-25
20-23 25-30
2628
30-35 28-33 35-45
30-40 35-45
3W40
18–23 minutes
per pound (any weight)
3 to 5
Ibs.
Over 5
Ibs.
35-40
30-35 35-40 10 to 15 lbs.
Over 15 lbs
16-22
12-19
Internal
Temperature
‘F.
140°–1500. 150°–1600 170°–1850
140°–1500-
150°–1600 170°–1850 170°–1800 170°–1800 115°–1250
185°–1900 185°–1900
In thigh:
185°–1900
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
~The
U.S. Department of Agriculture says “Rare beef is
uo~ular,
but
vou
should know that
cooking
it to
onlv 140°F.
means
some food
p~isoning
orga;isms may
s~rvive.” (Source:’S~fe
Food Book. Your Kitchen Guide.
USDA Rev~June
1985.)
18
Page 19
BROmmG
How to Broil
Broiling is cooking food by direct heat from above the food. Your range has either a broiler in the oven or a compartment below the oven for broiling. A specially designed broiler pan and rack allows dripping fat to drain away from the foods and be kept away from the high heat of the gas flame.
Both the oven and broiIer compartment doors (on
some models) should be closed during broiling.
Depending on whether your range is equipped with a
separate broiler drawer or is equipped for in-oven broiling, you can change the distance of the food from the heat source by positioning the broiler pan and rack
on one of the oven shelves or one of the three shelf positions in the broiler compartment-A (bottom of broiler compartment), B (middle) and C (top).
1. Preheating the broiler or oven is not necessary and can produce poor results.
2. If the meat has fat or gristle near the edge, cut vertical slashes through it about 2 inches apart, but
don’t cut into meat. We recommend that you trim
fat to prevent excessive smoking, leaving a layer about 1/8 inch thick.
Use of Aluminum Foil
You can use aluminum foil to
line your broiler pan and broiler rack. However, you must mold the foil tightly to the rack and cut slits in it just like the rack.
Without the slits, the foil will prevent fat and meat
juices from draining to the broiler pan. The juices
could become hot enough to catch on fire. If you do not cut the slits, you are frying, not broiling.
w
/
3. Arrange the food on the rack and position the broiler pan on the appropriate shelf in the oven or broiling compartment. Placing food closer to the flame increases exterior browning of food, but also increases spattering and the possibility of fats and meat juices igniting.
4. Close the oven or broiler door.
5. Turn the OVEN CONTROL knob and the BAKE/BROIL
switch (on some models) to BROIL.
6. Turn most foods once during cooking (the exception is thin fillets of fish; oil
orie
side, place that side down on broiler rack and cook without turning until done). Time foods for about one-half the total cooking time, turn food, then continue to cook to preferred doneness.
7. Turn the OVEN CONTROL knob to OFF.
Remove the broiler pan from the oven and serve food immediately. Leave the pan outside the oven to cool.
Broiling Tips
1. Always use broiler pan and rack that comes with
your oven. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.
2. For steaks and chops, slash fat evenly around outside edges of meat. To slash, cut crosswise through outer fat surface just to the edge of the meat. Use tongs to turn meat over to prevent piercing meat and losing juices.
Questions & Answers
Q. When broiling, is it necessary to always use a
rack in the pan?
A. Yes.
Using the rack suspends the meat over the pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices are protected by the
rack and stay cooler, thus preventing excessive
spatter and smoking.
Q. Why are my meats not turning out as brown as
they should?
A. Check to see if you are using the recommended
shelf position. Broil for longest period of time
indicated in the Broiling Guide, Turn food only
once during broiling.
Q.
Should
I salt the meat before broiling?
A. No.
Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn meat
with tongs; piercing meat with a fork also allows
juices to escape. When broiling poultry or fish,
brush each side often with butter.
(c[]ntinued
next page)
19
Page 20
BROmmG G~E
Models without
Broiler Compartment
Models with
Broiler Compartment
Quantity
an~or
Thickness
Dven Shell
Position
1st Side
Minutes
3X
10-11
2nd Side
Minutes
3
4-5
Broiler
Shel
Position
B
A
1st
Side
Minute~
2nd Side
Minutes
Food
Comments
Bacon
1/2 lb. (about 8
thin slices)
c
3%
3
Arrange in single layer.
Ground Beef
1 lb. (4 patties) 1/2 to
314
in.
thic
c
10-11
9 12 13
10
12-15
25
4-5
7 5-6 8-9
6-7
10-12 16-18
Space evenly. Up to 9 patties take about same time.
Beef Steaks Rare Medium Well Done
1 in. thick
(1 to Ik lbs.)
B B B
B B B
9
12
13
10
12-15
25
7 5-6 8-9
6-7
9-12
16-18
B B A
B, C
B
A
Steaks less than 1 inch thick cook through before browning. Pan frying is recommended.
Slash fat.
Rare Medium
Well
Done
1 in. thick
(2 to 2X lbs.)
1 whole (2 to 2% lbs.), split lengthwise
Reduce times about 5 to
10 minutes per side for cut-up chicken. Brush each side with melted butter. Broil
skin-side-
down first.
Chicken
B
c
c
30-35
2-3
3-5
13-16
25-30 A
30-35
25-30
Bakery
Producti
Bread (Toast) or Toaster Pastries
2 to 4 slices
1 pkg. (2)
1/2-1
Do not
turn over.
c
c
A
2-3
3-5
13-16
5
1/2-1
Space evenly. Place English muffins
cut-side-
up and brush with butter if desired.
English Muffins
2, split
Lobster Tails
2 to 4 (6 to 8 oz. each)
c
Do not
urn over.
5
Cut through back of shell and spread open. Brush with melted butter before broiling and after
half
of
time. Handle and turn very
carefully. Brush with lemon butter before broiling and during broiling if desired. Preheat broiler to increase browning.
Fish
l-lb. fillets 1/4 to 1/2 in. thick
B
5
5
B, C
fim
Slices
Precooked
1 in. thick
c
B
B
8
10 13
8 10 10
17
8
4-5
9-12
4-7
10
4-6
12-14
B
8
8
Increase 5 to 10 minutes per side for inch thick or home cured.
2 (1/2 in. thick) 2(1 in. thick), about 1 lb.
Pork Chops Well Done
B B
B B B B
10 13
8 10 10 17
6
4-5
9-12
Slash fat.
Lamb Chops Medium Well Done Medium Well Done
2(1 in.), 10 to 12 oz. 2
(1X
in.),
about 1 lb.
B B B B
4-7
10
4-6
12-14
1-2
Slash fat.
[f desired, split sausages
.n
half lengthwise; cut
.nto
5- to 6-inch pieces.
Wieners similar precooked sausages,
bratwurs
1-2
l-lb. pkg. (10)
c
I
6
B, C
20
Page 21
Proper care and cleaning are important so your range will give you efficient
and satisfactory service. Follow these directions carefully in caring for it to
help assure safe and proper maintenance.
BE SURE ELECTRICAL POWER IS DISCONNECTED BEFORE
CLEANING ANY PART OF YOUR RANGE.
CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALL BURNER PARTS AND DRIP PANS (IF SO EQUIPPED) IN PLACE.
Sealed Burner Assemblies
(on some models)
~Gra’e
$
ii
Burner Cap
~rn
all controls OFF before removing burner
parts and drip pans (if so equipped). The burner grates, caps, burner heads and drip
pans (if so equipped) can be lifted off, making them easy to clean.
The electrode of the
Electrode
spark igniter is exposed. 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 may result, which could cause you to knock over hot cookware.
The holes in the surface burners of your range must be kept clean at all times for proper ignition and an
even, unhampered flame. 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 burners from
range. Burners lift out for cleaning. Lift up the
cooktop
and then lift out the surface burners.
To remove 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 like Soft
Scrub”
brand or Bon
Ami@
brand. 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 toothpick.
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.
Burner
Caps
(on sealed burners only)
Burner Base
(on sealed burners only)
Lift off when cool. Wash burner caps in
The burner base (the part of the burner
-
1
~
hot, soapy water and rinse with clean
fastened to
the cooktop)
may be
water. If desired, soak up to 30 minutes
cleaned with a soft brush and a mild
a
‘>
and scour with a plastic scouring pad to
cleanser. Clean all food residues from
remove burned-on food particles. Dry them in a warm
around spark electrode. Do not use steel wool;
oven or with a
cloth~on’t
reassemble them wet.
small bits of steel wool will short out the electrode. Rinse well.
(continued next page)
21
Page 22
CAm Am CLEA~G
(continued)
Burner Heads
(on sealed
burners
only)
The holes in the burners of your range, and the spark electrodes, must be kept clean at all times for proper ignition and an even, unhampered flame.
You
shodd
clean the burner heads routinely, especially after bad spillovers, which could clog these holes. Wipe off burner heads. If heavy
spillover
occurs, remove burner heads from range. Remove the burner grate and burner cap. Then lift the
burner head straight up. To get rid of burned-on food, soak the burner head
upside-down in a solution of mild liquid detergent and hot water. Soak the burner head for 20 to 30 minutes. If the food doesn’t rinse off completely, scrub it with soap and water and a soft brush or plastic scouring pad.
For more stubborn stains, use a cleanser like Soft
Scrub@
brand or Bon
Ami@
brand. Rinse well to remove any traces of the cleanser that might clog the burner openings. Do not use steel wool because it will clog the burner openings and scratch the burners. If the holes become clogged, clean them with a toothpick.
Before putting the burner
had
back, shake out
excess water and dry it thoroughly by setting it in a warm oven for 30 minutes. Then place it back in the range, making sure the pin in the burner base goes in the hole in the burner head, and that the burner heads are properly seated and level.
CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALL BURNER PARTS AND DRIP PANS (IF SO EQUIPPED) IN PLACE.
Dual Burners (on some
mtiels)
~Gra’e
-n
j
Q’
\h
o~~
Sutiace
Burner
-..
‘G
On models with dual burners, the
cooktop
lifts up for
easy access.
~rn
all controls OFF before removing burner
parts and drip pans (if so equipped). The burner grates and drip pans (if so equipped)
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 flame.
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 burners from range. Burners lift out for cleaning. Lift up the
cooktop
and then lift out the surface burners.
To remove 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 like Soft
Scrub”
brand or Bon
Ami@
brand. 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 toothpick.
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.
Drip
Pans
(on some models)
Remove the grates
:e:~:::dishwasherm
‘illedscoufingpadi fnecessq
To get rid of burned-on food,
place them in a
and lift out the drip
covered container (or plastic bag) with 1/4 cup
pans.
Drip pans can be
ammonia to loosen the soil. Then scrub with a soap-
22
Page 23
Burner Grates
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. After cleaning, dry them thoroughly by putting them in a warm oven for a few minutes. Don’t put the grates back on the range while they are wet. When replacing the grates, be sure they’re positioned securely over the burners.
To prevent rusting on cast iron grates,
apply a light
coating of cooking oil on the bottom of the grates.
To get rid of burned-on food,
place the grates in a covered container (or plastic bag) with 1/4 cup ammonia to loosen the soil. Then scrub with a soap-filled scouring pad if necessary.
Although they’re 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.
Do not operate a 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.
etc.) or foods with high sugar content could
c-ause
a
dull spot if allowed to set. When the surface has cooled, wash and rinse. For
other spills such as fat smatterings, etc., wash with soap and water once the surface has cooled. Then rinse and polish with a dry cloth. Be careful when you clean the
cooktop
because the area over the pilot will
be hot (on models with standing pilots).
Cooktop
Surface
To avoid damaging the porcelain enamel surface (on some models) of the
cooktop
and to prevent it
>3
“::
from becoming dull, clean up spills right away. Foods with a lot of acid (tomatoes, sauerkraut, fruit juices,
.6
a
Do not store flammable materials in an oven or near the
cookto~.
Do not store or use combustible
materials,
gasol~ne
or other flammable vapors and
liquids in the vicinity of this or any other appliance.
Oven Bottom
The oven bottom has a porcelain enamel finish.
To make cleaning easier, protect the oven bottom
from excessive
spillovers
by placing a cookie sheet on the shelf below the shelf you are cooking on. You can use aluminum foil if you do not cover the whole shelf. This is particularly important when baking a fruit pie or other foods with a high acid
content.-Hot
fruit fillings or other foods that are highly acidic (such as milk, tomatoes or sauerkraut, and sauces with vinegar or lemon juice) may cause pitting and
damage to the porcelain enamel surface and should
be wiped up immediately. Take care not to touch hot portion of oven.
If a
spillover
does occur on the oven bottom, allow
///
the oven to cool first. You can then clean the oven
bottom with soap and water, an abrasive cleanser or
scouring pads.
(contitzued
next page)
23
Page 24
CA~ Am CLEA~G
(continued)
Broiler Pan and Rack
After broiling, remove the broiler pan and rack from
Wash; scour if necessary.
the oven. Remove the rack from the pan. Carefully
Rinse and dry. The broiler pan
pour out the grease in the pan into a proper container.
and rack may also be cleaned in
If food has burned on, sprinkle the rack with detergent
a dishwasher.
D(
while hot and cover with wet paper towels or a
soiled broiler pa
dishcloth. That way, burned-on foods will soak loose
anywhere in the
while the meal is being served.
Oven
Shelves
Oven Light Bulb
(on some models)
Shelves can be cleaned by hand using
soap
and water
or with an abrasive cleanser. After cleaning, rinse the
The light bulb is
located in the upper left corner
P
f;,: k<
)
P
A
1
(may vary) of
‘“
~
p@
the oven. Before
shelves with clean water and dry. To remove heavy,
replacing the bulb, disconnect electrical power to
burned-on soil, you may use scouring pads.
range at the main fuse or circuit breaker panel or
After scrubbing, wash with soapy water, rinse and dry.
unplug the range from the electrical outlet. Let the bulb cool completely before removing it. Replace the bulb with a 40 watt appliance bulb only. Do not touch a hot bulb with a damp cloth as the bulb will break.
Control Panel and Knobs
It’s a good idea to wipe the control panel after each use of the oven. Clean with mild soap and water or vinegar and water, rinse with clean water and 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 finish.
The control knobs may be removed for easier
A
50/50
solution of vinegar and hot water works well.
cleaning.
To remove a knob, pull it straight off the stem. If the knob is difficult to remove, place a towel or dishcloth between the knob and
cont~ol
panel and pull gently. Wash the knobs in soap and water or a vinegar and hot water solution but do not soak.
Lift-Up Cooktop
(on models with dual burners)
Clean the area under the cooktop often. Built-up soil, especially grease, may catch on fire.
To make cleaning easier, the cooktop may be lifted up.
To raise the cooktop:
1.
Be sure the burners are turned off.
2. Remove the grates.
3. Grasp the 2 front burner wells and lift up. Some models have dual support rods that will hold the
cooktop up while you clean underneath it.
After cleaning under the cooktop
with hot,
soapy water and a
clean cloth, lower the
cooktop. Be careful not to pinch your fingers.
Lower the cooktop
II
gently to avoid
-
blowing out pilot flames
(on models with standing pilots).
24
Page 25
Oven Door
The oven door is removable but it is heavy. You may need help
removing and replacing the door.
Do not lift the door by the handle. This can cause the glass to break or damage to the door.
To remove the
door, open
it a few inches to the special stop position that
2
will hold the
-
door open,
&
Grasp
firrnlv ~
.
.
on each side and lift the door straight up and off the hinges.
NOTE: Be careful not to place hands between the hinge and the
oven door frame as the hinge could snap back and pinch fingers.
To replace the door, make sure the hinges are in the special stop
position. Position the slots in the
bottom of the door squarely over the hinges. Then lower the door slowly and evenly over both hinges at the same time. If hinges snap back against the oven frame, pull them back out.
TO CLEAN THE DOOR:
(Do not immerse the door in water.) Inside of door:
Allow to cool before cleaning.
For light soil, wipe frequently with mild soap and water
(especially after cooking meat). This will prolong the time between major cleaning.
Rinse thoroughly.
NOTE: Soa~ left on the oven
door
causes’additional
s~ins
when the oven is reheated.
For heavy soil, choose
m
oven cleaner (for Continuous Cleaning oven, before applying commercial
oven cleaner, remove the oven door) and follow label
instructions. Rinse well.
Outside of 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 surface is cool, clean and rinse.
Do not use oven cleaners,
cleansing powders or harsh abrasives on the outside of
the door.
Porcelain Oven Interior (on all models except Continuous-Cleaning models)
With proper care, the porcelain enamel interior will
Cautions about using spray-on oven cleaners:
retain its attractive finish for many years.
Be careful where the oven cleaner is sprayed.
Soap and water will normally do the job. Heavy
Do not spray oven cleaner on the electrical controls
spattering or
spillovers
may require cleaning with a
and switches (on some models) because it could
mild abrasive cleanser. Soapy, wet pads may also be
cause a short circuit and result in sparking or fire.
used. Do not allow food spills with a high sugar or
Do not allow a film from the cleaner to remain on
acid content (such as milk, tomatoes, sauerkraut, fruit
the temperature sensing bulb—it could cause the
juices or pie filling) to remain on the surface. They
may cause dull spots even after cleaning.
oven to heat improperly. (The bulb is located at the
rear of
the
oven.) Carefully wipe the bulb clean after
Household ammonia may make the cleaning job
each oven cleaning, being careful not to move the easier. Place 1/2 cup ammonia in a shallow glass pan bulb as a change in its position could affect how the and leave in a cold oven overnight. The ammonia fumes will help loosen the burned-on grease and food.
oven bakes.
Do not spray any oven cleaner on the outside oven
When necessary, you may use a commercial oven
door, handles or any exterior surface of the oven, cleaner. Follow the package directions.
wood or painted surfaces. The cleaner can damage
these surfaces.
Oven Air Vents
Never block the vents (air openings) of the range.
Air openings are located
at the rear of the
cooktop,
at
They provide the air inlet and outlet that are necessary
the top and bottom of the oven door, and at the bottom
for the range to operate properly with correct
of the range, under the kick panel, storage drawer or
combustion.
broiler drawer (depending on the model).
(continued next page)
25
Page 26
CAm Am CLEAN~G
(continued)
Special Care of Continuous-Cleaning Oven
The Continuous-Cleaning Oven cleans itself while cooking. The oven walls are finished with a special
coating
that cannot be cleaned in the usual manner with
soap, detergents, steel wool pads, commercial oven
cleaners, coarse abrasive pads or coarse brushes. Use of
such cleansers
andor
the use of oven sprays will cause
permanent damage.
The special coating is a porous ceramic material,
which is dark in color and feels slightly rough to the touch. If magnified, the surface would appear as peaks, valleys and sub-surface “tunnels.” This rough finish tends to prevent grease spatters from forming little beads or droplets that run down the side walls of a hard-surface oven liner, leaving unsightly streaks that require hand cleaning. Instead, when spatter hits the porous finish, it is dispersed and partially absorbed. This spreading action increases the exposure of oven soil to heated air and makes it somewhat less noticeable.
Soil may not
dkappear
completely and at some time after extended usage, stains may appear that cannot be removed.
This special coating works best on small amounts of
spatter.
It does not work well with larger spills, especially sugars, egg or dairy mixtures. The oven bottom does not have the continuous cleaning oven coating and can be removed and cleaned with a commercial oven cleaner.
This special coating is not used on oven shelves, the oven bottom or on the inside of the oven door.
Remove these to clean with a commercial oven cleaner to prevent damaging the Continuous-Cleaning Oven
coating.
Make
sure the oven bottom is in place before you
turn the oven on for any reason. Use care in removing and replacing the oven bottom
and shelves
and in placing and removing dishes and
food to avoid scratching, rubbing or otherwise
damaging the porous finish on the oven walls.
Metal Parts
lnteriOr
(on some models)
To Clean the Continuous-Cleaning Oven:
1. Let range parts cool before handling. We recommend rubber gloves be worn when cleaning.
2. Remove the shelves and cookware.
3. Soil visibility maybe reduced by operating the oven at
400°F.
Close the door and turn the OVEN CONTROL
knob to
400°F.
Time for at least 4 hours. Repeated
cycles may be
necess~
before improvement in
appearance is apparent.
Remember: During the operation of the oven, the door and other range surfaces will get hot enough to cause burns. Do not touch. Let the range
cool
before
replacing oven shelves.
4. If a
spillover
or heavy soiling occurs on the porous surface, as soon as the oven has cooled, remove as much of the soil as possible using a small amount of water and a stiff-bristle nylon brush. Use water sparingly and change it frequently, keeping it as clean as possible, and be sure to blot it up with paper towels, cloths or sponges. Do not rub or scrub with paper towels, cloths or sponges, since they will leave unsightly lint on the oven finish. If water leaves a white ring on the finish as it dries, apply water again and blot it with a clean sponge, starting at the edge of the ring and working toward the center.
Do not use soap, detergent, steel wool pads, commercial oven cleaner, silicone oven sprays, coarse pads or coarse brushes on the porous surface. These products will spot, clog and damage
the porous surface and reduce its ability to work.
Do not scrape the
porous
surface with a knife or
spatula—
they could permanently damage the finish.
The oven bottom has a porcelain enamel finish.
The oven bottom comes out for cleaning away from the Continuous-Cleaning Oven.
The inside of the oven door has a porcelain enamel finish.
The oven door lifts off for cleaning away from the Continuous-Cleaning Oven. For instructions on how to clean the inside of the oven door refer to the Oven Door section.
Glass
Surfaces
Painted Surfaces
Do not use steel wool, abrasives,
To clean the outside glass finish,
Painted surfaces include the outside
ammonia or commercial oven
use a glass cleaner. Rinse and
oven door, sides, control panel and
cleaners. To safely clean surfaces;
polish with a dry cloth. Do not
drawer front. Clean these with soap
wash, rinse and then dry with a
allow the water or cleaner to run
and water or a vinegar and water
soft cloth.
down inside openings in the top
solution. Do not use commercial
of the oven door while cleaning.
oven cleaners, cleansing powders, steel wool or harsh abrasives on
26
any painted surface.
Page 27
Removable Storage Drawer (on some models)
The storage drawer is a good place to store cookware and
bakeware.
Do not store plastics and flammable
material in the drawer. Do not overload the storage drawer. If the drawer is
too heavy, it may slip off the track when opened.
The storage drawer may be removed for cleaning under the range. Clean the storage drawer with a damp cloth or sponge. Never use harsh abrasives or
To replace storage drawer:
scouring pads.
1. Set the stops on the back of the drawer over the
To remove storage drawer:
stops in the range.
1. Pull the drawer straight out until it stops.
2. Slide the drawer evenly and straight back, so that
2. Lift the drawer until it stops on the drawer
clear
the rails in the range are engaged.
stops on the range.
3. Push the drawer back until second stops on drawer
3. Again pull the drawer out until it hits the second set
hit the stops in the range. Tilt the drawer up and
of stops.
over these.
4. Tilt the front of the drawer up and free of range.
4. Slide the drawer in the rest of the way.
Removable Broiler Drawer
(on some models)
To remove:
--To
replace:
1. When the broiler is cool, remove rack and pan.
2. Pull the broiler drawer out until it stops, then push it back in about 1 inch.
G
~.
1. Hold the broiler
3. Grasp handle, lift and pull broiler drawer out. Clean the broiler drawer with hot soapy water.
kd
drawer in the raised
/2
position as you slide it partway into the range. Then
lower the
<
drawer and push it
~
comP1etelyc]osed
Removable Kick Panel (on some models)
The kick panel may be removed for cleaning under
the range.
To remove, lift up bottom of panel slightly to disengage the panel from
;;:;:b;;;;:;:;:;::t:;
*!
the panel forward until spring clips are released at top of panel.
U
t
,/
To replace, insert the 2 slots at bottom of panel onto the 2 tabs at base of the range and push the top of panel forward to engage spring clips.
Air Adjustment Shutter(s) for Oven Burner(s)
The air adjustment shutter(s) for the oven burner(s) regulates the flow of air
to the flames.
The location of the air adjustment shutter(s) depends on whether your oven
has a single bottom burner or two separate burners—a top burner for
broiling and a bottom burner for normal baking. See Installation Section of this book for instructions for location and proper adjustment of shutters.
27
Page 28
FOR YOUR SAFETY
If you smell gas:
1. Open windows.
2. Don’t touch electrical switches.
3.
Efinguish
any open flame.
4. Immediately call your gas supplier.
FOR YOUR SAFETY
Do not store or use combustible
materials, gasoline or other flammable
vapors and liquids in the vicinity of this
or any other appliance.
BEFORE YOU BEGIN
Read these instructions completely and carefully.
IMPORTM:
Save these instructions
for the local electrical inspector’s use.
IN~WWR: bave
these instructions
with the appliance tier installation is
completed. CONSUMER: Keep this Use and Care
Guide and the Installation Instructions
for future use. This
apptiance
must be proper& grounded.
WARNING
Improper installation, adjustment, alteration, service or maintenance can cause injury or property damage. Refer to this manual. For assistance or
additiond
information, consult a qualified installer, service agency, manufacturer (dealer) or the gas supplier.
I
~UTION
I
Do not attempt to operate the oven of
this range during a power failure.
lMPO~ANT
Remove all
pacting
material and literature from oven before connecting gas and electrical supply to range.
DIMENSIONS AND CLEARANCES
Provide adequate clearances
be~een
the range
and adjacent combustible surfaces.
Depth with Door Closed (Includes Door Handle):
\
\ll-
Depth with Door Open:
~.
.\\
46YE~ (Glass Door) ‘~x
:\
-.
461A (porcelain Door) N\~---
----
.
Range Height:
36”
JGSS05GER JGSS05GES
40” JGBS02EN
JGBS02PN
44”
JGBS04PR JGBS04ER JGBS04GER JGBS04GPR
JGBS06ER JGBS06ES
46Z”
JGBS12GER JGBS15GER JGBS16GEP
JGBS17GER JGBS14GES JGBS18GES JGBC16GEP JGBC17GER JGBC15GER JGBS19GEP
18”
28
Page 29
IMWRTANT
SAFETY INSTRUCTIONS
Instigation of
tiis
range must conform
titi
local codes, or in the absence of local codes,
titi tie
National Fuel Gas Code, ANSI
~23.1,
latest edition. h Canada,
insMation
must conform
titi tie
current Natural Gas
InstaUation Code,
CAN/CGA-B149.l
or
tie
current Propane
hstiation
Code,
CAN/CGA-
B149.2,
and
titi lod
codes
here
appfimble.
This range has been
design-cert~led
by the
American Gas Association according to
ANSI
221.1, latest edition
and
Canadian Gas Association
according to
CAN/CGA-l.l
latest edition. As with
any
appliance using gas and generating heat, there are certain safety precautions you should follow. You will find these precautions in the
Important Safety Instructions in the front of this
book. Read them carefully.
Have your range installed by a
qualtied
installer or service technician.
Your range must be electrically grounded in
accordance with local codes or, in the absence of local codes, in accordance with the National
Electrical Code
(ANSI/NFPA 70, latest edition).
In Canada, electrical grounding must be in accordance with
tie
current
CSA C22.1
Canadian Electrical Code Part 1 and/or local codes. See Electrical Connections in this section.
Before installing your range on linoleum or
any other synthetic floor covering, make sure the floor covering can withstand
180°R without
shrinking, warping or discoloring. Do not install
the range over carpeting unless a sheet of 1/4”
thick plywood or similar insulator is placed between the range and carpeting.
Make sure the wall coverings around the
range
can withstand heat generated by the
range up to 200°
E
Avoid placing cabinets above the range. To
reduce the hazard caused by reaching over the
open flames of operating burners, install a
ventilation hood over the range that projects forward at least 5“ beyond the front of the cabinets.
The ventilating hood must be constructed of
sheet metal not less than 0.0122” thick. Install above the
cooktop with a clearance of not less
than 1/4” between the hood and the underside of the combustible material or metal cabinet. The hood must beat least as wide as the appliance and centered over the appliance. Clearance between the cooking surface and the ventilation hood surface
MU~ NQWR
BE’
USS ~
24 INCHES. \
.;, ),, ~ ,, ~; ~, ;<!
&
. If cabinets are placed above t e ran~e, allow a
i(
minimum clearance of 30” between the cooking surface and the bottom of unprotected cabinets.
E a 30” clearance between cooking surface
and overhead combustible material or metal cabinets
cannot
be maintained, protect the
underside of the cabinets above the
cooktop
with
not less than
1/4”
insulating
millboard
covered
with sheet metal not less than 0.0122” thick.
Clearance between the cooking surface and
protected cabinets MUST
NE~R
BE
~SS
THAN 24 INCHES. The vertical distance from
the plane of the cooking surface to the bottom of adjacent overhead cabinets extending closer than 1“ to the plane of the range sides must not be
less
than
18”. (See Dimensions and Clearances
illustration in this section.)
Caution: Items of interest to children should
not be stored in cabinets above a range or on the backsplash of a range—children climbing on the range to reach items could be seriously injured.
@
.4
WARNING
Ml ranges can tip and injury could
result. To prevent accidental tipping of the range, attach an approved
@
Anti-Tip device to the wall. (See
L:
Installing the Anti-Tip Device in this section.) To check if the device is installed and engaged properly,
carefully tip the range forward. The Anti-Tip device should engage and prevent the range from tipping over.
If you pull the range out from the wall for any reason, make sure the Anti-Tip device is engaged when you push the range back against the wall.
For your safety, never use your range for
warming or heating the room. Your oven and range top are not designed to heat your kitchen.
Top burners should not be operated without
cookware on the grate. Such abuse could result in fire and damage to your range and will void
your warranty.
Do not store or use combustible materials,
gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance. Explosions or fires could result.
Do not use oven for a storage area. Items
stored in the oven can ignite.
Do not let cooking grease or other flammable
materials accumulate in or near the range.
\, , , ,.,:.,
29
Page 30
GENERAL
. See Dimensions and Clearances in this section
for all rough-in and spacing dimensions. These dimensions must be met for safe use of your range.
The location of the electrical outlet and pipe opening
(see Gas Pipe and Electric Outlet
bcations)
may
be adjusted to meet
specflc
requirements.
. The range may be placed with O“ clearance (flush) at the back wall and sidewalls of the range.
LO~TION
Do not
locate
the range where it may be subject
to strong drafts. Any openings in the floor or wall behind the range should be sealed. Make sure the openings around the base of the range that supply fresh air for combustion and ventilation are not obstructed by carpeting or woodwork.
PROTECT YOUR FLOOR
Your range, like many other household items, is heavy and can settle into soft floor coverings
such as cushioned vinyl or carpeting. Use care when moving the range on this type of flooring. It is recommended that the following simple and inexpensive instructions be followed to protect your floor.
The
range should be
instiled
on a sheet of plywood
(or
similar material).
men
the floor covering
end
at
the front
o~the range,
the area that the range will rest on should be built up with plywood to the same level or higher than the floor covering. This will allow the range to be moved for cleaning or servicing.
MODEL AND SERIAL NUMBER
LO~TION
Depending on your range, you’ll find the model and serial numbers on a label on the front frame of the range, behind the storage drawer, kick panel or broiler drawer.
TOOLS YOU WILL NEED
Phillips and flat-blade screwdrivers
Pencil and ruler
Two pipe wrenches (one for backup)
. 1%” open-end or adjustable wrench
Q
Nut drivers or wrenches: 3/16” and 1/4”
ADDITIONAL
WTERIALS
YOU
MY
NEED
Gas line shut-off valve
Pipe joint sealant or
UL-approved
pipe thread
tape with Teflon* that resists action of natural
and LP gases
Flexible metal appliance connector (1/2” I. D.)
A 5-foot length is recommended for ease of
installation but other lengths are acceptable. Never use an old connector when installing a new range.
Flare union adapter for connection to gas
supply line (3/4” or
1/2”
NPTx
1/2” I. D.)
Flare union adapter for connection to pressure
regulator on range (1/2”
NPTx
1/2” I. D.)
*Teflon: Registered trademark of DuPont
PREWRATION
.
Remove all tape and packaging. Lift up the
cooktop (on models with dual burners) and
remove any packing material under it. Make sure the dual burners are properly seated
and level.
Remove plastic film that covers some chrome
parts (around oven door, side trim).
Take the accessory pack out of the oven.
Check to be sure that no range parts have
come loose during shipping.
30
Page 31
PROVIDE ADEQUATE GAS SUPPLY
Your range is designed to operate at a pressure of 4“ of water column on natural gas or, if designed for LP gas
@ropane
or butane), 10” of water column. Make sure you are supplying your range with the type of gas for which it is designed. This range is convertible for use on natural or propane gas, if you decide to use this range on a different type of gas, conversion adjustments must be made by a service technician or other qualified person before attempting to operate the range on that gas.
For proper operation, the pressure of natural gas supplied to the regulator must be between 4“ and 13” of water column. For
LP
gas, the pressure supplied must be between 10” and 13” of water column.
men
checking for proper operation of
the regulator, the inlet pressure must be at least
1“ greater than the operating (manifold) pressure
as given above. The pressure regulator located at the inlet of the range manifold must remain in the supply line regardless of whether natural or
LP
gas is being used. A flexible metal appliance connector used to connect the range to the gas supply line should have an I.D. of 1/2” and be 5 feet in length for ease of installation. In Canada,
flexible connectors must be single wall metal connectors no longer than 6 feet in length.
CONFECT
THE RANGE TO GAS
Shut off the main gas supply valve before disconnecting the old range and leave it off until new hook-up has been completed. Don’t forget
to relight the pilot on other gas appliances when
you turn the gas back on.
Because hard piping restricts movement of the range, the use of an A.
G.A.-certtiled
flexible metal appliance connector is recommended unless local codes require a hard-piped connection.
Never use an old connector when installing a new range. If the hard piping method is used, you must carefully align the pipe; the range cannot be moved after the connection is made.
To prevent gas leaks, put pipe joint compound on, or wrap pipe thread tape with Teflon* around, all male (external) pipe threads.
Teflon:
Registered trademark of DuPont
Gas Pipe and Electric Outlet Locations
for Models Equipped with Sealed Burners
Gas Pipe and Electric Outlet Locations for
Models Equipped with Dual Burners
This area allows installation with
through-the-floor connection of pipe stub/shut-off valve.
(continued next
Page)
31
Page 32
CONNECT THE
WHGE
TO GM
(continued)
Flexible Connector Hookup for
Models
Equipped
witb
Sealed Burners
Pressure Regulator
4-
*
*=
-
,oOElbow—o
m
(provided)
t
3
Flex
~
Connector
Adapter
(6 ft. max.)
#
~
Adapter
~l,,a:,,,,>:
Gas
Shut-off
~
Valve
Rigid Pipe Hookup for Models Equipped with Sealed Burners
Q
Pressure
+
Regulator
o
90°Elbow_
~~Ü‹ -~~
(provided)
t+
T
+90°
Elbow
Nipple Union
Black
~
Iron Pipe
@
~
Union
.
b
~
Nipple
FE-i
Gas
Shut-off
+
Valve
Flexible Connector and Rigid Pipe Hookups for Models Equipped with Dual Burners
Flexible
Connector
Rigid Pipe
Hookup
Manifold Pipe
Adapter
+
t
n
Nipple
~
32
Page 33
1. Install a manual gas line shut-off valve in the gas line in an easily accessed location outside of the range. Make sure everyone operating the range knows where and how to shut off the gas
supply to the range.
2. Install male 1/2” flare union adapter to the
1/2” NPT internal thread elbow at inlet of
regulator. On models equipped
titi dud
burners, install the male pipe thread end of the 1/2” flare union adapter to the 1/2”
NPT
internal thread at inlet of pressure regulator. Use a backup wrench on the regulator fitting
to avoid damage.
men
installing the range from the front,
remove the 90° elbow for easier installation.
3. Install male 1/2” or 3/4” flare union adapter
to the
N~
internal thread of the manual shut-
off valve, taking care to back-up the shut-off
valve to keep it from turning.
4. Connect flexible metal appliance connector to the adapter on the range. Position range to permit connection at the shut-off valve.
5.
men
all connections have been made, make sure all range controls are in the off position and turn on the main gas supply valve. Use a liquid leak detector at all joints and connections to check for leaks in the system.
CA~ON:
DO NOT USE A
FME
TO
CHECK FOR GAS
~.
men
using test pressures greater than 1/2 psig
to
pressure test the gas supply system of the residence, disconnect the range and individual shut-off valve from the gas supply piping.
men
using test pressures of 1/2 psig or less to test the gas supply system, simply isolate the range from the gas supply system by closing the individual shut-off valve.
ELECIRl~L CONNECTIONS
Electrical
Requiremen&
120volt,
60 Hertz, properly grounded branch
circuit protected by a 15-amp or
20amp
circuit
breaker or time delay fuse.
Efiension
Cord Cautions
Because
of
potential safety hazards associated with certain conditions, we strongly recommend against the use of an extension cord. However, if you still elect to use an extension cord, it is absolutely necessary that it be a
UL-listed,
3-wire grounding-type appliance extension cord and that the current carrying rating of the cord in amperes be equivalent to, or greater than, the branch circuit rating.
Grounding
IMPORTN—(Please
read
carefilly)
FOR PERSONAL SAFETY, THIS
APPLWCE
MUST BE PROPERLY GROUNDED. The power cord of this appliance is equipped
with a three-prong
@rounding)
plug which
mates with a standard three-prong grounding
PREFERRED ,
METHOD
T
R
wall receptacle to minimize the
~q
possibility of
0<
electric shock hazard from
%,
this appliance. The customer
ENSURE PROPER GROUND EXISTS
should have the
BEFORE USE
wall receptacle and circuit
checked by a qualified electrician to make sure the receptacle is properly grounded.
mere
a standard two-prong wall receptacle is encountered, it is the personal responsibility and
obhgation
of the customer to have it replaced with
a properly grounded
thre~prong wall receptacle.
DO NOT, UNDER
M
CIRCUMSTANCES,
CUT OR
REMO~
THE THIRD (GROUND)
PRONG FROM THE
PO~R
CORD.
(continued next
Page)
33
Page 34
ELECTRl~L
CONNECTIONS
(continued)
USage
Sitiation.where Appliace
Power Cord ~ be Disconnected
I&equen@.
An adapter maybe used only on a 15-amp circuit. Do not use an adapter on a 20-amp circuit.
mere
local codes permit, a
~MPOHY
CONNE~ON
may be made to a properly grounded two-prong wall receptacle by the use of a
UL-listed
adapter, available at most hardware stores. The larger slot in the adapter must be aligned with the larger slot in the wall receptacle to provide proper polarity in the connection of the power cord,
TEMPORARY METHOD (ADAPTER PLUGS NOT
PERMITTED
IN CANADA)
ALIGN LARGE
PRONGS/SLOTS
Q
d
~~
I ‘~k.,- o
>
:“
7
2’
.,,
ENSURE PROPER GROUND AND FIRM CONNECTION BEFORE USE
CA~ON:
Attaching the adapter ground terminal to the wall receptacle cover screw does not ground the appliance unless the cover screw is metal, and not insulated, and the wall receptacle is grounded through the house wiring. The customer should have the circuit checked by a qualified electrician to make sure the receptacle is properly grounded.
men
disconnecting the power cord from the adapter, always hold the adapter with one hand.
H
this is not done, the adapter ground terminal is very likely to break with repeated use. Should this happen, DO
N~
USE the appliance until a
proper ground has again been established.
Usage Situations where Appliance Power
Cord
~
be Disconnected
Frequen&.
Do not use an adapter plug in these situations because disconnecting of the power cord places undue strain on the adapter and leads to eventual failure of the adapter ground terminal.
The customer should have the two-prong
wall receptacle replaced with a three-prong
~rounding)
receptacle by a qualified electrician
before using the appliance.
The installation of appliances designed for
mobile home installation must conform with
the Manufactured Home Construction and
Safety Standard, Title 24
CFR,
Part 3280
(formerly the Federal
Stindard
for Mobile Home Construction and Safety, Title 24, HUD, Part 280) or, when such standard is not applicable, the Standard for Manufactured Home Installations, latest edition (Manufactured Home Sites, Communities and Set-Ups),
~SI
A225.1,
latest edition, or with local codes. In Canada, mobile home installation must be in accordance with the current
CN/CSA
Z240/MH Mobile Home Installation Code.
Electric Disconnect
1. Locate disconnect plug on the range back.
2. Pinch sides of connector and pull out of range back.
You will have one of these disconnect plugs.
w
.--,3
--
F
_=—
p,,
!
.~~
7
34
Page 35
SEAL THE OPENINGS
Seal any
openings in the wall behind the range and in the floor under the range when hookups are completed.
LIGHT THE
PILO~
(for Models Equipped with Standing Pilots)
The range should be installed in its permanent
position before any pilots are lit or adjusted.
Light the Surface Burner Pilots
CA~ON:
Make sure the surface burner control knobs are in the “OFF” positions before attempting to light the pilots.
1. Raise the cooktop.
2. Light both pilots with a match.
3. To avoid pilot outage, use caution when closing cooktop after lighting pilots.
NO~:
Do not leave standing pilot lit in a newly constructed or remodeled home or apartment that will be unoccupied for more than a month.
Each pilot flame was adjusted at the factory to be approximately 5/16” tall. A tinge of yellow appearing at the upper tip is normal. If you find pilot adjustment is necessary, follow instructions at right.
Adiust
the
Sutiace
Burner Pilots if Necessary
1. Raise the cooktop.
3. To adjust, use a bladetype screwdriver with a shaft diameter of less than 3/16”. Turn pilot adjustment screw until pilot is 5/16” high. Do not reduce the flame to less than 5/16” or pilot outage may occur. A pilot flame burning higher than recommended may generate soot (carbon black) on the bottom of your cooktop.
LIGHT THE OVEN
PILOT
CA~ON:
Make sure the
OWN
CONTROL knob is in the “OFF” position before attempting to light the pilot.
1. Remove the broiler drawer by sliding the
drawer
all
the way out and then lifting slightly to
remove it from its tracks.
2. Locate the pilot at the back of the broiler compartment. The pilot is attached to the left side of the oven burner.
3. Light the pilot with a match. No adjustments ar required for natural gas. For
LP
gas, see How to Convert the Range for Use with
LP
Gas or
Natural Gas.
(continued next page)
35
Page 36
LIGHT
THE PILO~
(continued)
a
Heater Pilot Flame
~
4. Turn the
OWN
CONTROL knob to a setting above 200° E The pilot flame will increase in size and impinge on the temperatureresponse element.
The oven burner will light in 3090 seconds. The oven burner will operate until the set
temperature is reached. The oven burner will continue to cycle on and off as necessary to maintain the oven at the temperature indicated
by the
OWN
CONTROL knob.
CHECK IGNITION OF SURFACE BURNERS
Sudace
Burner Ignition
Operation of all
cooktop
and oven burners should be checked after the pilots have been lighted (on some models) and range and gas supply lines have been carefully checked for leaks.
S~nding
Pilot Models
Select a top burner knob and simultaneously push in and turn to HI position. The burner should light within a few seconds. Try each burner in succession until all burners have been checked.
Electric Ignition Models Select a top burner knob and simultaneously
push in and turn to
LITE
position. You will hear a snapping sound indicating proper operation of the spark module. Once the air has been purged from the supply lines, burners should light within 4 seconds. After burner lights, rotate knob out of the
LITE
position. Try each burner in succession until all burners have been checked.
Quali~ of Flames
me
combustion quality of burner flames needs
to be determined visually.
Hburner
flames look like
(A),
call for service.
Normal burner flames should look like (B) or
(C), depending on the type of gas you use.
With
LP gas, some yellow tipping on outer
cones is normal.
m
L:IR::::smes-
.$*,
;’;;;
i;~j..
$:i:
::?<l
:,!!\;?
.;;;:~
,’f”
*’;!?
“’:$;~
$$?
(B)
YeMow
tips on
outer
cones—
Normal for LP gas
(C)
Sofi
blue
tie~
Normal for natural gas
Oven Burner Ignition
Your oven is designed to operate quietly and
automatically. To operate the oven, turn the
OWN
CONTROL knob to a setting above 200° R After 30-90 seconds, the oven burner will ignite and
burn until the set temperature is reached. The
oven burner will continue to cycle on and off as necessary to maintain the oven at the temperature indicated by the
OWN
CONTROL knob.
Electric ignition models require electrical power to operate. The oven cannot be lit during a power
outige.
Gas will not flow unless the glow
bar is hot. If the oven is in use when a power outage occurs,
the burner will shut off and cannot be
relit
until
power is restored.
36
Page 37
ADJUST
BROILMD
OVEN BURNER AIR
ADJUSTMENT SHUTTERS ON A MODEL WITH A STORAGE
DWWER,
IF NECESSARY (See Step 9 if
your range is equipped with a broiler drawer.)
&r
adjustment shutters for the top and bottom
burners regulate the flow of air to the flames.
The air adjustment shutter for the top (broil)
burner is in the center of the rear wall of the oven.
me
shutter for the bottom (oven) burner is near the back wall behind the storage drawer or the kick panel (depending on the model). Remove
the drawer or panel. (See Care and Cleaning section in this book.)
To adjust the
flow
of air to either burner, loosen the Phillips head screw and rotate the shutter toward open or closed position as needed.
ould
be steady with approximately 1“ blue cones and should not extend out over the edges of the burner baffle.
To determine if the bottom burner flames are
burning properly, remove the oven bottom and the burner baffle (see below). Flames should have approximately 1“ blue cones and, if range is supplied with natural gas, should burn with
I
yellow tipping.
with
most LP gas, small
yellov
tips at the end of outer cones are normal.) Flames should not lift off burner ports. If
liftin[
is observed, gradually reduce air shutter opening until flames are stabilized. With the baffle in place, the flames should burn steady and should not extend past the edges of the
- burner baffle.
To remove the oven bottom:
1. Remove the knurled screws holding down
rez
of the oven bottom.
2. Grasp the oven bottom at finger slots on each side.
3.
Lifi
the rear of the oven bottom enough to
clear the lip of the range frame, then pull out.
To remove the burner baffle (on some models)
1. Use a nut driver to remove the 1/4”
hex-hez
screw shown in the
i~ustration
above. Do
not remove any other screws.
2. Pull baffle straight out until it is free from
th~
slot that holds it at rear of oven.
37
Page 38
ADJUSTING THE AIR ADJUSTMENT SHUTTER ON A MODEL WITH A BROILER DRAWER, IF NECESSARY (See Step 8 if your range is equipped with a storage drawer.)
To determine if the bottom burner flames are burning properly, first remove the oven bottom
and the burner baffle (on some models ).
Oven
To remove
tie
oven bottom:
1. Remove knurled screws holding down rear of
oven bottom.
2. Grasp oven bottom at finger slots on each side.
3. Lift rear of oven bottom enough to clear the
lip of range frame, then pull out.
on some models -
==
To
remove
tie
burner btifle
(on some models):
1. Use a nut driver to remove the 1/4” hex-head screw shown in
the
illustration above. Do
not remove any other screws.
2. Pull baffle straight out until it is free from the slot that holds it at rear of oven.
With the baffle removed, properly adjusted flames should have approximately 1“ blue cones and, if range is supplied with natural gas, should
burn with no yellow tipping.
with
most LP gas,
small yellow tips at the end of outer cones are
normal.) Flames should not lift off burner ports.
If lifting is observed, gradually reduce air
shutter opening until flames are stabilized. With the baffle in place, or with the oven bottom in place (on models not equipped with a burner baffle), the flames should burn steady. They
should not extend past the edges of the burner
baffle (or the oven bottom if there is no baffle). The shutter for the oven burner is near the back
wall of the oven and behind the broiler drawer. To remove the broiler drawer:
1. Pull the drawer out until it stops, then push it
back in about one inch.
2. Grasp handle, lift and pull broiler drawer out.
Remove the metal shield at the rear of the cavity.
The air adjustment shutter is behind this shield. To adjust the flow of air to the burner, loosen the Phillips-head screw and rotate the shutter to allow more or less air into the burner tube.
38
Page 39
LEVELING THE RANGE
1. Remove the storage
drawer, broiler drawer or kick panel.
2. Use a 3/16” open-end or socket wrench to back out both rear leveling legs approximately two turns.
3. Use a
1’%”
open-end or adjustable wrench to back out the front leveling legs two turns.
4. Install the oven shelves in the oven and position the range
where it will be installed.
5. Check for levelness by placing a spirit level or a cup, partially filled with water, on one of the oven racks. If using a spirit level, take two readings—with the level placed diagonally first in one direction and then the other.
6. Adjust the leveling legs until the range is level.
7. After the range is level, slide the range away
from the wall so that the Anti-Tip device can be installed.
11 INSTALLING
IHEAHII.IIP
DEVICE
WARNING:
Range must be secured with an approved
Anti-Tip device.
s
Unless properly installed, the range could be tipped by you or a child standing, sitting or leaning on an open door.
. After installing the Anti-Tip device, verify
that it is in place by carefully attempting to
tilt the range forward.
This range has been designed to meet all
recognized industry tip standards for all normal conditions.
. The use of this device does not preclude tipping of the range when not properly installed.
. If the Anti-Tip device supplied with the range does not fit this application, use the universal Anti-Tip device
WB02X7909.
1. Mark the wall where the NGHT EDGE of the range is to be located. Be sure to allow for the countertop overhang if you intend to install the range next to cabinets.
toward the center of the range from the marked
edge of the range.
3. Using the device as a template, mark the
position of the hole for the screw.
4. For wood construction, drill a pilot hole at an angle of 20 degrees from the horizontal. A nail
or awl maybe used if a drill is not available. Mount the Anti-Tip device with the screw
provided. For cement or concrete construction, you
will need a
1/4” x 1%” lag bolt and a 1/2” O.D.
sleeve anchor, which are not provided. Drill
the recommended size hole for the hardware. Install the sleeve anchor into the drilled hole
and then install the lag bolt through the device.
The bolts must be properly tightened as
recommended for the hardware.
5. Slide the range against the
wall,
and check
for proper instillation by grasping the front
edges of the rear surface unit openings and carefully attempting to tilt the range forward.
WHEN
ALL HOOKUPS ARE COMPLETED:
~KE
SURE ALL CONTROLS ARE LEFT IN THE
OFF POSITION.
~KE
SURE THE FLOW OF COMBUSTION
AND VENTILATION AIR TO THE
MNGE
IS
UNOBSTRUCTED.
39
Page 40
HOW TO
CONVE~
THE RANGE FOR USE
WITH
1P GM
OR NATURAL GAS
TOOLS REQUIRED:
T-10
Torxdriver
(for sealed burners)
1/2” and 3/4” open-end wrench Flat blade screwdriver (small) Nut drivers or wrenches:
7mm
or 5/16”
(depending on the size of the spuds)
PREPARE RANGE FOR CONVERSION
(1) Turn off gas
supp~
at
tie
wall.
(2) Turn off the
electicd
power to
tie
range.
If range has not yet been connected to gas supply, or if flexible connection was made, range maybe
pulled out from the wall to make conversion easier.
CONVERT THE PRESSURE
REGULATOR
W~~G:
Do not remove the pressure
regulator from the range.
1. For models equipped with sealed burners, remove the storage drawer, broiler drawer or kick panel and locate the pressure regulator at rear of the range.
Remove
Screws~
Access Cover
On some models, you may have to remove an access cover also.
For models equipped with dual burners, remove the
cooktop
and locate the pressure regulator at
right rear of range.
n
2. Follow the directions in
A
or
B
that match
your regulator type.
Is the e in a
ation.
If it is this regulator:
1.
Use a coin to remove the cap from the
pressure regulator.
2. Turn the cap over and hook it into the slots.
The type of gas to be used should now be visible
on the top of the cap.
E
Note: On some models the shut-off valve may be in a different location.
U
it is this regulator:
1.
Unscrew the plastic-protected hex-nut cap
from the regulator.
2. Carefully pry the protective plastic cap off the threaded metal cap. Gently pull the plastic washer off the threads on the other side of the metal cap.
3. Push the plastic cap onto the end of the metal cap displaying the type of gas you are converting to. Press the attached plastic washer onto the threads on the other side of the metal cap.
4. Screw the hex-nut cap back into the regulator. Do not
overtighten.
Page 41
CONVERTING SURFACE BURNERS ON
MODELS EQUIPPED WITH SEALED BURNERS (See Step 4 if range is equipped with dual burners.)
Burnercap~
1. Remove grates, burner caps and burner heads.
2. Remove burner bases by unscrewing the 3 small screws in each base.
~
burner
straight out.
DO
N~
disconnect the wires from the burner
bases unless the
cooktop
needs to be raised.
3. Remove the brass orifice spud under each burner base by unscrewing spud from fitting with a
7mm
or 5/16” wrench (depending on the size of
your spuds). Apply a 3/4” wrench to the hex
on
tie
gas inlet tube as a back-up when
removing spud to prevent
the
aluminum
tube
horn
twisting.
4. Install
or~lce
spuds
accordin
to one of the
d
following diagrams (see or B ), for
LP
gas or natural gas, depending on which you are converting to.
orifice
Spuds
for
Conve~ingto
LpGas:
LP
orifice spuds are in a small plastic bag packed
with this Use and Care book.
LP
orifice spuds have a 2-digit number and the Letter “L” on one side. Each
ofilce
spud will also have 1 or 2 grooves on one side, denoting the location on the range where it is to be installed.
mm
OfificeSpudsbrConvefiing
*o
Natural
Gas:
Natural gas orifice spuds have a 3-digit number on one side. Each orifice spud will also have 1, 2 or 3 grooves on one side, denoting the location on the range where it is to be installed.
Front of Range
(continued next page
41
Page 42
HOW TO
CONVE~
THE RANGE FOR USE
WITH
1P
GAS OR NATURAL GAS
(continued)
5. To prevent leakage, make sure the orifice spuds are securely screwed into the gas inlet tubes. Use a small wrench to hold the inlet tube hex to prevent it from twisting.
6. Put old ortice spuds back in the bag to save for possible future conversion.
Note: If an orifice spud is accidentally dropped, the cooktop can be raised by
.\fl
disengaging
blade screwdriver.
DO NOT
attempt to raise the cooktop without
removing all 4 burner bases.
If wires were disconnected to remove the cooktop, feed wires through the burner holes in the cooktop. Attach to each burner electrode terminal carefully, making sure not to bend the
terminal. Then lower cooktop until it snaps
over the clips.
7. Carefully insert burner bases straight down
with the tube over the orifice spud. Replace the
screws,
making sure
the
Ml screw is opposite the burner electrode in each burner base.
CONVERTING SURFACE BURNERS OH
MODELS EQUIPPED WITH DUAL BURNERS
(See
Step 3 if range is equipped with sealed burners.)
1.
Lift cooktop.
2. Lift burner assemblies straight up and set aside to gain access to surface burner spuds.
3. With a
7mm
or 5/16” wrench
(depending on the size of your spuds), remove each of the four spuds on the surface burner gas inlet tubes and
replace them with the correct gas spuds mounted in a holder at the right rear of the range, above the regulator. Natural gas spuds are brass and
LP
gas spuds are red or silver. (Mount the spuds that you removed from the inlet tubes back in the holder.) To prevent leakage, make sure spuds are securely screwed into gas inlet tubes.
4. Replace the burner assemblies.
5. Keep all spuds with your range so you have them if you move or get a different gas hook-up.
ADJUST OVEN THERMOSTAT
(for Models Equipped with Standing Pilots)
1. Remove the oven
control knob.
2. Locate the thermostat adjustment screw at left of thermostat shaft. Turn screw clockwise until the
.-
small pointer is at LP or N, depending on the type of gas you are converting to.
3. Replace oven control knob.
Q
M
(m ‘“-’
%
d
42
Page 43
CONVERT THE OVEN BURNER ORIFICES
Oven Burner
1. Remove oven door, storage drawer or broiler drawer, oven bottom and burner baffle. The lower burner orifice spud is located behind the storage drawer, broiler drawer or kick panel. (On some models, a metal shield must be removed to access the ortice.)
2. To
convert to U gas,
use
a 1/2” wrench to turn
the lower burner orifice
spud clockwise. Tighten the spud only until it is snug.
To prevent damage, do not overtighten the spud.
To
convert to
natird
gas,
loosen the spud about 2 turns.
Broil Burner
(on some models)
To
convert to U gas,
use
a 1/2” wrench to
turn the upper burner orifice spud clockwise.
Tighten spud only until it is snug with the base.
To prevent damage, do not
overtighten spud.
To convert to
natird
gas, loosen the spud
about 2 turns,
CONVERT AIR ADJUSTMENT SHUTTER(S)
For U gas, loosen the
Phillips head screw and rotate the shutter to the
Screw
full open position. With
Air Shutter
baffle in place, flames
should have approximately l-inch blue cones and
should not extend beyond the edges of the burner baffle. After 30 seconds of burner operation, check for flames lifting off burner ports. If lifting is observed, gradually reduce air shutter opening until flames are stabilized.
For
natird
gas, the shutter should be open
1/2” or about 3/4 of the way open.
CHECK FOR
LEAKS
When
all connections have been made, make sure
all
range controls are in the off position and turn on the main gas supply valve. Use a liquid leak detector at all joints and connections to check for leaks in the system.
CA~ON:
DO NOT USE A
FME
TO
CHECK FOR GAS
~.
men
using test pressures greater than 1/2 psig to pressure test the gas supply system of the residence, disconnect the range and individual
shut-off valve from the gas supply piping. When using test pressures of 1/2 psig or less to test the gas supply system, simply isolate the range from the gas supply system by closing the individual
shut-off valve.
43
Page 44
HOW TO CONVERT THE RANGE FOR USE
WITH 1P GAS OR NATURAL GAS (continued)
CONVERT TOP BURNER VALVES
il II
NOTE:
Only valves
with these types of
knobs are adjustable.
1. Turn all top burners to LOW.
2. Remove all four knobs.
3. With a small flat blade screwdriver, turn the valve set screws clockwise to decrease flame size, counterclockwise to increase flame size.
Adjust until the flame is about the same height
as the top of the burner.
4. Replace knobs.
5. Check for flame outage by opening and closing the oven door several times. If the flame goes out, increase the flame size.
ADJUST THE SURFACE BURNER
PILOYS
(for models equipped with standing pilots)
b~accessed through the
small hole near the center of the manifold panel.
3. To adjust, use a blade-type screwdriver with a shaft diameter of less than 3/16”. Turn pilot
adjustment
screw until pilot is 5/16” high. DO not reduce the flame to less than 5/16” or pilot
outige
may occur. A pilot flame burning higher than recommended may generate soot (carbon black) on the bottom
of your
cooktop.
(A) Yellow
flames—
Call for service
(B) Yellow tips on outer
cones—
Normal for LP gas
(C)
%R
blue
flamee
Normal for natural gas
CHECK QUALITY
OF
FL~Es
fie
combustion quality of burner flames needs
to be determined visually.
If
burner flames look like (A), call for service.
Normal burner flames should look like (B) or
(C), depending on the type of gas you use.
With
LP
gas, some yellow tipping on outer cones
is normal.
Page 45
PROBLEM
OVEN
WWLNOT
WORK
TOP BURNERS DO NOT LIGHT
OR DO NOT
BURN EVENLY
BURNERS HAVE YELLOW
OR YELLOW-MPPED
FLAMES
BURNER
~AMES
VERY
LARGE OR YELLOW OVEN DOES
NOT
COOK PROPERLY
CLOCK DOES NOT WORK
OVEN
LIGHT
DOES NOT
COME
ON
STRONG ODOR
POSSIBLE CAUSE
Plug on range is
not
completely inserted in the electrical outlet.
The circuit breaker in your house has
been
tripped, or
a fuse has been blown.
Oven
controls not
properly set,
Make sure electrical plug is plugged into alive power outlet,
Burner holes on
the
side or
around
the top of burner may be clogged. Remove
burners (on models with dual burners) or burner heads
{on
models with sealed
burners) or burner caps on spill-proof models, and
clean
them with a toothpick.
Make sure you do not enlarge the holes.
On spill-proof models, check electrode
area for burned-on food or grease.
(A)
Yellow
flames—
(B) Yellow
tips on
outer
(C) Soft blue
flames—
Cdl
for service
cone+Normal
for LP gas
Normal for natural gas
If burner flames look like (A),
cdl
for service. Normal burner
flames should
look
like (B) or (C), depending on the
type
of gas you use.
With LP gas, some yellow tipping on outer cones is
norm~.
*
If
range is connected to LP gas, check all steps in the Installation Instructions.
Make
sure thermostat capillary bulb (located in upper portion of oven) is in
correct position, not touching oven sides and
not
coated with anything.
Aluminum foil being used improperly in
oven.
Incorrect cookware being used. Check
each
cooking section for cookware tips
or recommendations.
BAKWBROIL
switch (on
some
models) turned to incorrect setting.
Check common problems listed in Baking, Roasting and Broiling sections.
Oven bottom not securely
seated in
position.
*
Range electrical plug must be securely seated in a live power outlet. Check for
blown fuse or tripped circuit breaker.
*
Bulb may be loose or burned out.
Electrical plug must be plugged into a live power outlet.
. Improper
airlgas
ratio in oven. adjust oven burner air shutter.
An odor from the insulation around the oven liner is normal for the first few
times oven is used. This is temporary,
(continued
rlext
page)
45
Page 46
QUESTIONS?
USE THIS PROBLEM SOLVER
PROBLEM
SURFACE BURNERS LIGHT BUT OVEN DOES NOT
(DUAL BURNER
MODELS ONLY)
OVEN
TEMPERATU~
TOO
HOT
OR
TOO
COLD
POSSIBLE CAUSE
*
The
oven
gas shut
off
valve may have accidentally been moved during cleaning
or moving. To check
the
oven gas shutoff valve
raise the cooktop
and look
for the gas shut off lever either on the
front
large tube or at
the
extreme’ right
rear corner. Make
sure the
lever is turned so that it is parallel to the gas tube.
. The oven thermostat needs adjustment. See the Do
It
YourseZf—
Adjust the
Oven
Thermostat section.
If you need more help... call, toll free: GE Answer Center”
800.626.2000 consumer information service
46
Page 47
We’ll Be There
With the purchase
ofyour
new GE appliance, receive the assurance that
ifyou
ever need
information or assistance from GE, we’ll be there. All you have to do
is
call—toll-free!
lmHome RepakService
80ME4ARES(80M32-2737)
AGE consumer service professional will provide expert repair service, scheduled at
a time that’s convenient for you. Many GE Consumer Service
company-operated locations offer you service today or tomorrow, or at your convenience
(7:00
a.m. to 7:00 p.m. weekdays, 9:00 a.m. to 2:00 p.m. Saturdays). Our factory-trained technicians know your appliance inside and out–so most repairs can be handled in just one visit.
GEAnswerCente~
Whatever your question about any GE major appliance, GE Answer Center” information service is available to help. Your call—and your question—will be answered promptly and courteously, And you can call any time. GE Answer
Center@ service is open 24 hours a day, 7 days a week.
krCustomers
With Special Needs...
80~626.2000
Upon request, GE will provide
Consumers with impaired hearing or speech who have
Braille controls
f{~r
a variety of GE access to a TDD or a conventional teletypewriter may
appliances, and a brochure to call
800-TDD-GEAC (800-833-4322) to request
assist in planning a barrier-free information or service. kitchen for persons with limited mobility. To obtain these items, free of charge, call 800.626.2000.
Service Contracts
80M2&2224
You can have the secure feeling that GE Consumer Service will still be there
after your warranty expires. Purchase a GE contract while your warranty is still in effect and you’ll receive a substantial discount. With a multiple-year contract,
you’re assured of future service at today’s prices.
Patis andAccessories
80&62&2002
Individuti qutified
to service their on appliances
User maintenance
titrnctions contined
in
*is boo~et
can have needed parts or accessories sent directly to
cover procedures intended to be performed
by any user.
their home. The GE parts system provides access to over
Other servicing
generdyshotid
be referred to
qutified
47,000 parts... and all GE Genuine Renewal Parts are
service
personnel. Caution must be exercised, since
fully warranted. VISA, MasterCard and Discover cards
improper servicing may cause unsafe operation.
are accepted.
Page 48
YOUR GE GAS RANGE
Staple sales slip or
cancelled check here.
WARRANTY
Proof of original purchase date
is needed to obtain service
under warranty.
WHAT IS COVERED
FULL ONE-YEAR WARRANTY
This warranty is extended to the
For one year from date of original
original purchaser and any succeeding
purchase, we will provide, free of
owner for products purchased for
charge, parts and service labor in
ordina~
home use in the 48 mainland
your home to repair or replace
states, Hawaii and Washington,
D.C.
any pati of the range
that fails
In Alaska the warranty is the same
because of a manufacturing defect.
except that it is LIMITED because you must pay to ship the product to the
service shop or for the service
technician’s travel costs to your home.
All warranty service will be provided by our Factory
Sewice Centers or by
our authorized Customer
Care”
servicers during normal working hours. Should your appliance need service,
during the warranty period or beyond, call 800-GE-CARES (800-432-2737). In Canada, consult your telephone
directo~ for the Cameo
Sewice
Center.
WHAT IS NOT COVERED
Service trips to your home to
teach you how to use the product.
Read your Use and Care material.
If you then have any questions about operating the product, please contact your dealer or our Consumer Affairs office at the address below, or call, toll free: GE Answer
CenteP
800.626.2000 consumer information service
Improper installation.
If you have an installation problem,
contact your dealer or installer. You are responsible for providing
adequate electrical, gas, exhausting and other connecting facilities as
described in the Installation Instructions
provided with the product.
Replacement of house fuses or
resetting of circuit breakers.
Failure of the product if it is used
for other than its intended purpose or used commercially.
Damage to product caused by
accident, fire, floods or acts of God.
WARRANTOR IS
NOT RESPONSIBLE
FOR CONSEQUENTIAL DAMAGES.
Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion
may not apply to you. This warranty gives you specific legal rights, and you may also have other
iights which vary from state to state
To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.
Warrantor: General Electric Company
If further help is needed concerning this warranty, write:
Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225
This book is printed on recycled paper.
JGBS02EN JGBS06ES JGBS19GEP JGBS02PN JGBS12GER
JGSS05GER
Part No.
164 D2764P032
Pub
No,
49-8440
JGBS04ER JGBS14GES JGSS05GES
4-93
CG
JGBS04PR JGBS15GER JGBC15GE JGBS04GER JGBS16GEP JGBC16GEP JGBS04GPR JGBS17GER JGBC17GER
JGBS06ER JGBS18GES
Printed in Louisville, KY
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