GE JGBP30WEP, JGBP24GEN Use And Care & Installation Manual

Page 1
XLMTM
Self-Cleaning Gas Range
Safe~
instructions ....................2-5
Anti-Tip Device ............................2, 3,33,41
Operating Instructions, Tips
Aluminum Foil ...................................5, 15, 18
Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
10-22
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
14, 15
Broiling, Broiling Guide ....................18, 19
Clock and Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Control
Settings...................lO,
14, 16, 18
Door Latch ..............14, 16, 18,20,21,48
Light; Bulb Replacement . . . . . . . . . . . . . . . . . 10,28
Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
14, 17
Roasting, Roasting Guide ................l6, 17
Self-Cleaning Instructions ..............20-22
Shelves ..................................1 1, 14-16,27
Surface Cooking .........................................8, 9
Control Settings ..........................................8
Electric Ignition ............................................8
Care and Cleaning
....................23-3O
Broiler Pan and
Rack......................5,
18, 19,27
Burner Assembly ........................................2 3-25
Door Removal
...............................................26
Cooktop...................................................25,
30
Lift-up
Cooktop
.............................................30
Oven Bottom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
27
Oven Vents ....................................4, 5, 11,30
Storage Drawer
............................................2g
Problem
So[ver........................47,
48
More questions
?...call
GE Answer
Center@
800.626.2000
Preparation .................................31-46
Flame Size ..................................9, 39,46,47
Flooring Under the Range .........................34
Installation Instructions ......................32 -46
Leveling
..........................................................4l
Minor
Adjustments......................................3
1
Thermostat Adjustment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Consumer Services
...................5l
Appliance Registration ..................................2
Important Phone Numbers ........................5 1
Model and Serial Number Location ...........2
Warranty ........................................Back Cover
Models:
JGBP24GEI JGBP30WEP
JGBP25GEN JGBP32GES
JGBP29GEN JGBP32AES JGBP29GES JGBP32WES JGBP30AEP JGBP33GES JGBP30GEP JGBP33WES
GE Appliances
Page 2
HELP US HELP 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
)* i
minor operating problems that you . f can correct yourself.
@
d
.
\’
@
4
A WARNING
i.,
ALL RANGES CAN TIP.
INJURY TO PERSONS
COULD RESULT.
INSTALL THE ANTI-TIP
@
i.,
DEVICE PACKED WITH THE RANGE.
SEE THE INSTALLATION
INSTRUCTIONS.
m
YOU
~ED
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:
Uthe
information in this manual is not followed exactly, a fire or explosion may result
causing property damage, personal injury or death.
—Do not store or use gasoline or other
Immediately call your gas supplier from a
flammable vapors and liquids in the vicinity
neighbor’s phone. Follow the gas supplier’s
of this or any other appliance.
instructions.
—W~T
TO DO IF YOU SMELL GAS
If you cannot reach your gas supplier, call
Do not try to light any appliance.
the fire department.
Do not touch any electrical switch; do not
—Installation and service must be performed
use any phone in your building.
by a qualified installer, service agency or the gas supplier.
2
Page 3
~PORTANT
S~TY
NOTICE
*
The CalMortia
Safe Drinking Water
and
Toxic
Enfomement Act
requires
the Govornor
of
Cdifomia to
publish a list
of substances
known
to
the
state to
cause
cancer, birth
defwts
or other reproductive harm, wd requires businesses to warn customers of
potintial
exposure to such substances.
Gas
appliances
can cause minor exposure to
four
of these
subs~nces,
namely
&nzene,
carbon
monoxide, formaldehyde and
soot,
caused primarily 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
light bulbs and safety valves on
stiding
pilot ranges contain mercury. If your
model
has these features, they must be
recycld
according to local, state and federal codes.
men
You @t Your
Range
*
Have the
instiler
show you the location of the
range gas cut-off valve and how to shut it off
if
Mecessary.
* Have your range
insti~ed
and properly
grormded by a qualified installer,
in accordance with the Installation Instructions. Any adjustment and service should be performed only by qualified gas range installers
or
service technicians.
Do
not
attempt to repair or replace any
part
of
your
range unless it is
specificaBy
recommended in this guide.
All other servicing
should
be referred to a qualified technician.
Plug
your range into a 120-volt grounded
outlet
only.
Do
not
remove
the round grounding
prong
from the plug.
fiin
doubt about
the
grounding of the home electrical system, it is your personal responsibility and
ob~gation
to have an
unwounded outlet repl~ced
with a properly grounded,
three-
prong outlet in accordance with the National Electrical Code.
In
Canada, the appliance must be
electrically grounded in accordance with the
Canadian Electrical
Code. Do
not use an
extension cord with this appliance.
Q
Be sure @packing
materkds
are removed from
the range
before operating it to prevent fire or
smoke
damage
should
the packing material ignite,
c
Locate range out of kitchen traffic path
and out of drafty locations to prevent poor air circulation.
Be sure your range is correctly adjusted 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.
WARNING:
These adjustments must be made
by a
quflified
service technician in accordance with the manufacturer’s instructions and dl 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 floor
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.
Using Your Range
Do not leave chtidren
done
or unattended where
a range is hot or in operation. They
could be
seriously burned.
Do not allow anyone to climb, stand or
hang
on
the door, storage or brofier drawer
(on
some
models) or range top. They
could damage the range
and even tip it over, causing severe personal injury.
CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD
NOT BE STORED
~
CABINETS ABOVE A RANGE OR ON THE
BACMPLASH
OF A
RANG=HILD~N
CLIMBING ON THE RANGE TO
WACH
ITEMS COULD BE SERIOUSLY INJURED.
WARNING–AB
ranges
can
tip
and injury
@
could
resdt
To prevent
a~cidental
-
h~ tipping of therange, attach unapproved
Anti-Tip device to the wall.
(See
Installation Instructions.) To check if the
@
device is installed and engaged properly,
L
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.
(continuednexf page)
3
Page 4
MPORTANT
SAFETY
~STRUCTIONS
(continued)
Let the burner grates and other surfaces cool
before touching them or leaving them where children can reach them.
&
A ‘,
. Never wear loose ~tting or hanging
garments while using the appliance. 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.
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 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 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.
Adjust top burner flame size so it does not
extend beyond the edge of the cookware. Excessive flame is hazardous.
Use only dry pot holders—moist
or damp
pot holders 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.
4
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 sealed 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
shallow 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.
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.
Page 5
Keep all plastics away from top burners.
Do not leave plastic
items on the
cooktop—
they may melt if left too close to the vent.
Vent appearance and location
va~
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.
c
When flaming foods are under the hood, turn
the fan off.
The fan, if operating, may spread
the flames.
If the range is located near a window, do not
hang long curtains that could blow over the top burners and create afire hazard.
If you smell gas, turn off the gas to the range and
call a qualified service technician. Never use an open flame to locate a leak.
Baking,
Brofling
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 escape
mn
cause burns to hands, face and eyes.
Keep the oven free from grease buildup.
Place the oven shelves in the desired position
while the oven is cool.
*
Pulling out the shelf to the shelf-stop is a
convenience in lifting heavy foods. It is also a precaution against burns from touching the hot surfaces of the door or oven walls, The lowest position “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.
o
When broiling, if the meat is too close to the
flame, the fat may ignite.
Trim excess fat to
prevent excessive flare-ups.
Make sure the 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 the oven door closed
to contain fire until it burns out.
Keep range clean and free of accumulations of
grease or
spillovers,
which may ignite.
Self-Cleaning Oven
Do not clean door gasket. The
door gasket is
essential for a good seal. Care should be
taken
not
to rub, damage or move the gasket.
Clean only
pa~ tisted
in this Use and
Care Guide.
Do
not use oven cleaners. No
commercial oven
cleaner or oven
finer
protective coating of any kind should be used in or around any part of the oven. Residue from oven cleaners will damage the inside of the oven when the
silf-clean
cycle is used.
Before self-cleaning the oven, remove broiler
pan and other cookware.
*
Be sure to wipe up excess spillage
before starting
the self-cleaning operation.
If the self-cleaning mode malfunctions,
turn off and disconnect the power supply. Have serviced by a qualified technician.
SAVE THESE INSTRUCTIONS
5
Page 6
FEATURES
OF
YOUR
RANGE
6
~+
.)G*kfd
———
/ - . \ ;
ode’s)
//
8urner 8ase
‘\
!
Your range is equipped with
one
of
the two
types of surface burners shown above.
,
Page 7
Feature Index (Not all models have all features. Appearance of features varies.)
See
page
1 Air Intake (under storage drawer)
4,30
2 Model and Serial Numbers
2
(on front frame of range, behind storage drawer or kick panel)
I
3 Removable Oven Door
26
4 Anti-Tip Device
3,33,41
(Lower right rear corner on range back. See Installation Instructions.)
I
5 Oven Bottom
27
6 Oven Interior Light 10,28
7 Oven Door Latch
14, 16, 18,
(use for Self-Cleaning cycle only)
20,21,48
8 OVEN SET Knob
10
9 Oven “On” Indicator Light
10
10 Oven Cleaning Indicator Light
21
11 Automatic Oven Timer, Clock and Minute Timer
I
13
12 Oven Vent
4,5, 11,30
13 OVEN
TEMP Knob
10
14 Grates, Drip Pans (on some models) and Surface Burners
20, 23–25
15 Surface Burner Controls
8,28
16
Cooktop
25,30
17 Broiler Pan and Rack
]
5,18,19,27
18 Oven Shelves
11, 14-16,27
(easily removed or repositioned on shelf supports)
19 Oven Shelf Supports
11
20 Oven Door Gasket
5,20,22,26
21
Air Vent in Oven Door (top of oven door)
4,30
22 Storage Drawer or Kick Panel (depending on model)
29
7
Page 8
SU~ACE COO~G
Electric Ignition
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 extreme 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 electric shock may result, which could cause you to knock over hot cookware.
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.
On ranges with sealed burners:
The smaller burner (right rear
positionj
will give
the best simmer results.
The right front burner is higher powered than the
others and will bring liquids to a boil quicker (natural gas installations only).
Before Lighting a Burner
If drip pans are supplied with your range, they
should be used at all times.
Make sure all grates on the range are in place before
using any burner.
To Light a Surface Burner
After Lighting a Burner
‘ush:hecontrolknobinand
+1111
turn ]t to LITE. You
w1ll
hear
a little “clicking” noise—the
sound of the electric spark
igniting the burner. After the burner ignites, turn the
knob to adjust the flame size.
P
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.
8
Page 9
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 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
(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
‘.::: .x
..’
support rings. Use of these
types of woks, with or
e
without the ring in place,
~
can be dangerous. 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.
Use of Stove Top Grills
(on models with sealed burners) 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.
9
Page 10
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.
Electric Ignition
The oven burner and broil burner are lighted by electric ignition.
To light either burner, turn the OVEN
SET knob to the desired oven operation and the OVEN TEMP knob to the desired temperature. The burner should ignite within 30-90 seconds.
After the oven reaches the selected temperature, the oven burner cycles—off 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.
OVEN SET
Control
The OVEN SET control has
OVEN
S=
settings for BAKE, BROIL, TIME
BAKE and CLEAN. When you turn the knob to the desired setting, the proper burner is activated for that operation.
BAKE—Use this
setting
for all
normal oven operations~for example, for cooking roasts or casseroles. Only the bottom oven burner operates during baking.
BROIL—Use this setting for broiling. Only the top (broil) burner will operate.
TIME
BAKGUse
this setting to turn the oven on and off at specified times when you want cooking to start and stop. See Automatic Oven Timer section.
CLEAN—Use this setting for the self-cleaning function only.
OVEN
TEMP Control
The OVEN TEMP control
OVEN TEMP
maintains the temperature you set for normal oven operation as well as for broiling. Push in and turn to set temperatures or to set into CLEAN position.
OFF—Shuts off
Dower
to the oven
controls. Oven
w;ll
not operate. The OVEN TEMP knob should be turned to OFF whenever the oven is not in use.
For normal oven operation, push in and turn the
knob to the desired temperature. lt will normally take
30-90 seconds before the flame comes on.
After the oven reaches the selected temperature, the oven burner cycles—off completely, then on with a full flame-to keep the oven temperature controlled.
Oven Indicator Light
The oven indicator light glows until the oven reaches your selected temperature, then goes off and on with the oven burner(s) during cooking.
Oven Light
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.
10
Page 11
Oven Moisture
As your oven heats up, the temperature change of the air in the oven may cause water droplets to form on the door glass. These droplets are harmless and will evaporate as the oven continues to heat up.
Oven
Venti
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 uninterrupted.
The vent openings and
nearby surfaces may
become hot. Do not
J~
‘w+~
- . . . .
...
. . . ,
.,
touch them.
v>~~
Do not leave
Dlastic
items on the
c;okto~
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
designed with stop-
locks so when placed correctly on the shelf
supports, they will stop
before coming
1
completely out of the
~
oven and will not tilt
$
when you are removing
>
food from them or placing food on them.
Shelf Positions
The oven has five 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 large turkey—the
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 will eliminate reaching into the hot oven.
To remove a shelf from the oven, pull it toward
=
you, tilt the front end upward and pull the
s
G
II
A
\ -
shelf out.
To replace,
place the
-+111
shelf on the shelf
I
,,
shelf is-not designed to slide out at this position. Shelf positions for cooking are suggested on the Baking and Roasting pages.
(continued next page)
support with the stop-locks (curved extension of
shelfl
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.
11
Page 12
USmG
YOUR
OWN
(continued)
Adjusting the Oven Thermos~t
When cooking food for the first time in your new oven,
use the 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
OVENTEMP
inexpensive thermometers, such as those found in the grocery store, to
check the temperature setting of your
new oven. These thermometers can vary by
2W0
degrees. If you think the oven should be hotter or cooler, you can adjust it yourself. To decide how much to change the temperature,
Front of OVEN
TEMP knob.
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.
Back of OVEN TEMP knob,
@@
(appearance
may
va~)
Pull the OVEN TEMP knob off the range and look
at the back side. To make adjustment,
Ioosen
(approximately one turn), but do not completely remove, the two 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 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 one click
from the original setting and check oven performance
before making any additional adjustments. After the adjustment is made,
retighten
screws so they
are snug, but be careful not to
overtighten.
Reinstall
knob on range and check performance.
Page 13
Clock and Minute Timer
To set the clock, push the knob in and turn the clock hands to the
correct time. Then let the knob out and continue turning to OFF. The Minute Timer has been combined with the range clock. Use
it to time cooking operations. You’ll recognize it as the pointer that is different in color from the clock hands.
Minutes are marked up to 60 on the center ring of the clock.
To set the Minute Timer,
turn the knob to the left,
without
pushing
in,
until the pointer reaches the number of minutes you want to time.
At the end of the set time, a buzzer sounds to tell you time is
up. Turn the knob,
without pushing in, until the pointer reaches
OFF and the buzzer stops.
Automatic Oven Timer
This Timer will automatically start and stop your oven for you. Here’s what you do:
1. Make sure both your range clock and the DELAY START dial
show the correct time of day. When either the DELAY START dial or STOP TIME dial is pushed in and turned, it will “pop” into place when the time shown on the range clock is reached.
2. Set the DELAY START control. Push in and turn the DELAY START dial to the time you want the oven to turn itself on. (If you want it to start cooking immediately, do not set DELAY START time.)
3. Set the STOP TIME control. Push in and turn the STOP TIME
knob to the time you want the oven to turn itself off.
NOTE: There must beat least a half-hour difference between the DELAY START and STOP TIME dials, and times can be set only up to 11 hours and 45 minutes in advance.
4. Set the OVEN SET knob to TIME BAKE.
5. Set the OVEN
TEMP knob to the desired cooking temperature.
The oven will turn itself on immediately unless you have set the DELAY START control for a later starting time. It will operate at the temperature you selected and turn itself off at the Stop Time you selected.
After you take your food out of the oven, be sure to turn the OVEN
TEMP knob to OFF.
STOP TIME
DEWY
START
PUSH TO TURN
13
Page 14
BA~G
HOW
TO
Set Your Range
For Baking
1. To
avoid
possible
burns,
place the
shelves
in the
3.
Check food for doneness at minimum time o
n
comect
position before you
turn
the oven on.
recipe.
Cook
longer
ifneces5aw.
Turn
OVEN
2.
Turn OVEN SET
knob
to BAKE or TIME BAKE
TEMp knob to OFF and remove food.
~d tum
OVEN
~Mp
knob to desired temperature.
Do not lock the oven door with the door latch
during baking. This
is
used for se]f
cleaning
only.
For best
b~ing
results, fo]]ow the5e sugge5tion5:
Oven She]ves
A~ange
the oven
shelf
or shelves in the desired
locations whi]e
the
oven
is
coo].
The correct she]f
position
depend5
on the
kind
of
food ~d
the
browning desired+
As
a
general
mIe,
place most foods in the
middle
of the oven, on eithe
r
the second or third she]
ffrom
the bottom. See the
chart for suggested shelf positions.
Preheatin
g
Preheat the oven if the recipe calls for it. Preheat
means
bringing the oven up to the specified
temperature befor
e
putting in the food. To preheat, set
the oven at the correct temperature—selecting a
higher temperature does not shorten preheat time.
Preheating is
necessav for good
results
when baking
cakes,
cookies, pastry and breads. For most casseroles
and roasts, preheating is not
necessay. For
ovens
without a preheat indicator light or tone, preheat 10 minutes. After the oven is preheated place the food in the oven as
quick]y
as
possible
to prevent heat
from escaping.
%Pe
Of Food
Shelf
Position
Angel
food
c~e
A
Biscuits or
muffins
B or C
Cookies or
cupc~es
B or C
Brownies
B or C
L
ayer
Cakes
B or C
B
undt
or pound cakes
A or B
pi
es or pie
she]ls
B
or C
Fr
Ozen
pies
A
(on cookie sheet)
Ca
SSeroles
B
or C
Roa
sting
Bo
rR
pan
Placement
For even cooking and proper browning, there must be
enough roo
m
for air circulation in the oven. Baking
results
will
be better if baking pans are centered as
much as
possib]e
rather than being placed to the front
or to the back of the oven.
Pans
should
not touch each other or the wails 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, stagge
r
the pans so one is not
direct]y
above the
other.
14
Page 15
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 a large cookie sheet or aluminum foil. This will disturb the heat circulation and results in poor baking. A smaller sheet of foil may be used to catch
darker
edge; and pale or light browning may occur.
a
spillover
by placing it
Do not use a cookie sheet so large that it touches the
on a lower shelf several inches below the food. walls or the door of the oven. For best results, use only one cookie sheet in the
oven at a time.
Pies
Cakes
For best results, bake pies in dark, rough or dull
When baking cakes, warped or bent pans will cause
pans to produce a browner, crisper crust. Frozen
uneven baking results and poorly shaped products.
pies in foil pans should be placed on an aluminum
A cake baked in a pan larger than the recipe
cookie sheet for baking since the shiny foil pan reflects
recommends will usually be crisper, thinner and drier
heat away from the pie crust; the cookie sheet helps
than it should be. If baked in a pan smaller than
retain it.
recommended, it may be undercooked and batter may
overflow. 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.
15
Page 16
ROAST~G
Do not lock the oven door with the door latch
during roasting. This is used for self-cleaning only.
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.
I
The oven has a
s~ecial
m
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. Therefore, oven controls are set for BAKE or TIME BAKE (you may hear a slight clicking sound, indicating the oven is working properly). Roasting is easy; just follow these steps:
1. Position oven shelf
Ill
n
at (B) position for
small size roast
(3
to 5
lbs.)
and at (R) position for larger roasts.
2. Check the weight of the roast. Place 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.) Line the 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.
Turn OVEN SET
OVEN
SH
knob to BAKE or TIME BAKE and OVEN
TEMP
knob to desired temperature. Check the Roasting Guide
OVEN
KMP
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:
You may wish to Time Bake (See Using Your
Oven section of this book) to turn oven on and off automatically.
Remember that food will continue to cook in the
hot oven and therefore should be removed when the desired internal temperature has been reached.
Frozen
Roasfi
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow
15
to 25 minutes per pound additional time (15 minutes per pound for roasts under 5 pounds, more time for larger roasts).
Thaw most frozen poultry before roasting to ensure
even doneness. Some commercial frozen poultry can be cooked successfully without thawing. FO11
OW
directions given on package label.
Dual Shelf Cooking
This allows more than one food to be cooked at the same time. For example: While roasting a 20-lb.
turkey on shelf position R, a second shelf (if so
equipped) may be added on position D so that scalloped potatoes can be cooked at the same time.
Calculate the total cooking time to enable both dishes
to complete cooking at the same time. Allow 15-20 minutes of additional cooking time for the potatoes.
16
Page 17
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
meat thermometer?
a roast or poultry?
A. Checking the finished internal temperature at the
completion of cooking time is recommended. Temperatures are shown in Roasting Guide. For roasts over
8 Ibs.,
check with thermometer at
half-
hour intervals after half the time has passed.
Q. Why is my roast crumbling when I try to
carve it?
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing from oven. Be sure to cut across the grain of the meat.
A. It is unnecessary to preheat your oven. Q. When buying a roast, are there any special tips
that would help me cook it more
evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown the meat.
Meat
Tender cuts; rib, high quality sirloin 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
ROAST~G GU~E
Oven
temperature
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 per Pound
3 to 5 lbs. 6 to 8
Ibs.
24-35
18-25
35-39
25-31 39-45 31-33 21-25
20-23 25-30
24-28
30-35
28-33 35-45
30-40
35-45
30-40
18-23 minutes per pound (any weight)
3
to 5 lbs.
Over 5 lbs.
35-40
30-35 35-40 10 to 15 lbs.
Over 15
Ibs,
16-22 12-19
Internal
Temperature
‘F.
140°-1500t
150°-1600 170°-1850 140°-15007 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.
tThe U.S. Department of Agriculture says “Rare beef is popular, but you should know that
cooking
it to
onlv 140°F.
means
some food poisoning
orga~isms
may survive.” (Source:’S;fe Food Book. Your Kitchen Guide.
USDA Rev~June
1985.)
17
Page 18
Do not lock the oven door
tith
Broiling is cooking food by direct
The oven door must be closed
the door latch during roasting.
heat from above the food. Most
during broiling.
This is used for self-cleaning only.
fish and tender cuts of meat can be broiled. Follow these steps to keep spattering and smoking to
a minimum.
How to Broil
1. Oven does not need to be preheated for broiling.
2. If 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.
3.
Arrange
food on rack and position the broiler pan on the appropriate shelf in the oven. Placing food closer to flame sears the exterior and increases surface browning of food, but also increases spattering and the possibility of fats and meat juices igniting.
4. Close the oven door but do not latch it. If the door latch is moved to the right during a broil operation, the door may lock and you may not
be able to open it until the oven cools.
5. Turn the OVEN SET knob to BROIL. For most foods, turn the OVEN
TEMP knob to BROIL.
6. Turn most foods once during cooking (the exception is thin fillets of fish; oil one side, place that side down on broiler rack and cook without turning until done). Time food for about one-half the total cooking time, turn food, then continue to cook to preferred doneness.
7. Turn the OVEN TEMP knob to OFF. Remove broiler pan from oven and serve food immediately. Leave pan outside the oven to cool.
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.
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. 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.
Q. Why are my meats not
turning out as brown as they should?
A. Check to see if you are
usin,q
the recommended shelf position. Broil for longest period of time indicated in the Broiling Guide. Turn food only
once during broiling.
Page 19
Comments
Arrange in single layer.
Space evenly. Up to 8 patties take about same time.
Steaks less than 1 inch thick cook through before browning. Pan frying is recommended.
Slash fat.
Quantity
anWor
Thickness
Shelf
Position
1st
Side
Minutes
2nd Side Minutes
Food
Bacon
1/2 lb. (about 8
thin slices)
c
3
4-5
Ground Beef
1
lb. (4 patties)
1/2 to 3/4
inch thick
c
10-11
Beef Steaks
Rare Medium
Well
Done
Rare Medium Well Done
Chicken
1 inch thick
(1 to lx
Ibs.)
B B B
9 12 13
7 5-6 8-9
6-7
10-12 16-18
1 inch thick
(2 to 2X
Ibs.)
B B B
10
12-15
25
1 whole
(2 to 2X
lbs.),
split lengthwise
B
30-35
25-30
Reduce times about 5 to 10 minutes per side for cut-up chicken. Brush each side with
melted
butter.
Broil
skin-side-down first.
Bakery Products
Bread (Toast) or Toaster Pastries
English Muffins Lobster Tails
2
to
4 slices
1 pkg. (2)
c
c
2-3
1/2-1
Space evenly. Place English muffins cut-side-up and brush with butter if desired.
2, split 2 to 4
(6 to 8 oz. each)
3-5
13-16
c
Do not
turn over.
5
8
4-5
9-12
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.
Increase time 5 to 10 minutes per side for
lti
inch thick or home cured.
Slash fat.
Fish
1-lb. fillets 1/4 to 1/2 inch thick
B
5
Ham Slices
Precooked
1 inch thick
c
8
Pork Chops
Well
Done
2 (1/2 inch thick) 2 (1 inch thick), about 1 lb.
B B
10
13
Lamb Chops
Medium
Well
Done Medium
Well
Done
2 (1 inch thick), about 10 to 12 oz. 2
(1K
inch thick),
about 1
lb.
B B B B
8 10 10
17
4-7
10
4-6
12-14
Slash fat.
Wieners
similar precooked sausages, bratwurst
l-lb.
pkg. (10)
c
6
1-2
[f desired, split sausages in half lengthwise; cut into 5-to 6-inch pieces.
Broiling Tips
The oven door must be closed during broiling.
3. If desired. marinate meats or chicken before
broiling. Or brush with barbecue sauce last 5 to 10 minutes only.
4. When arranging food on pan, do not let fatty edges hang over sides, which could soil oven with fat dripping.
5. Oven does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.
6. Frozen steaks can be broiled by positioning the oven shelf at next lowest shelf
~osition
and
increasing
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.
cooking time given in
thi~
guide 1 ‘/2 times per
s~de.
19
Page 20
OPEMT~G
T~
SELF-CLEANING
OWN
Before a Clean Cycle
Step 1:
Remove the broiler pan, broiler rack, all
cookware and any aluminum foil from the oven—they
cannot withstand the high cleaning temperatures. (Oven shelves may be left in oven. NOTE: Shelves will discolor after the self-clean cycle.)
Step
2:
Wipe up heavy soil on the oven bottom.
If you use soap, rinse thoroughly before self-cleaning
to prevent staining.
A. B.
c.
Oven Oven Oven
Front Frame Door Gasket Light
Step 3:
Clean spatters or spills on the oven front frame
(A) and only that area on the oven door that is outside the gasket (B). Do not clean the gasket. Use detergent and hot water with a soap-filled steel wool pad, then rinse well with a vinegar and water mixture. This will help prevent a brown residue from forming when the oven is heated. Buff these areas with a dry cloth. Never use a commercial oven cleaner in or around the
self-
cleaning oven.
Clean top, sides and outside front of oven door with
soap and water. Do not use abrasives or oven cleaners.
Do not rub or clean the door gasket
(B)—the
fiberglass material of the gasket has an extremely low resistance to abrasion. An intact and well-fitting oven door gasket is essential for energy-efficient oven operation and good baking results. If you notice the gasket becoming worn, frayed or damaged in any way or if it has become displaced on the door, you should have it replaced.
Step 4: Close and latch the door. Make sure the oven light (C) is off.
Oven shelves may be cleaned in the self-cleaning oven. However, they will darken, lose their luster and become hard to slide. Wipe the shelf supports with cooking oil after self-cleaning to make shelves slide more easily.
Caution: Drip pans (on some models), and burner grates, should never be cleaned in the self-cleaning oven.
Do not use commercial oven cleaners or oven protectors in or near the self-cleaning oven. A
combination of any of these products plus the high clean cycle temperatures may damage the porcelain finish of the oven.
Important
The oven door must be closed and latched and all controls must be set correctly for the clean cycle to work properly.
20
Page 21
How to Set Oven for Cleaning
Step 1: Turn the OVEN
OVEN
S~
OVEN~MP
SET knob to CLEAN. Push in and turn the OVEN TEMP knob to
~
CLEAN. Controls will snap into final position
@
c-
+
,L~ ;
when the CLEAN
location is reached. Step 2: Slide the latch —
handle to the right as far as it will go.
Never force the door latch handle. Forcing the handle may damage the door lock mechanism.
Step
3:
Set the automatic oven timer.
Make sure the range
:::::;;;
@o@@
correct time of day. START and STOP
6’
TIME dials of any previous timed cooking or cleaning function by: one at a time, push the DELAY START and STOP TIME knobs in and turn the knob. Using a light touch, continue turning the knob until it “pops” out. Both knobs should now be in the out position.
Decide on cleaning hours necessary.
Recommended Cleaning Time:
Light to Moderate Soil—2-3 hours (thin spills and light spatters)
Heavy
Soil-
hours (heavy, greasy spills and
spatters)
Add these hours to present time of day, then push in
and turn the STOP TIME dial clockwise to this later stop time.
Oven door gets hot during self-cleaning. DO NOT TOUCH.
The CLEANING light will glow, indicating the controls have been set correctly and the clean cycle has begun. If a delayed start has been selected, the CLEANING light will not glow until the start time has been reached and the clean cycle begins. The door will lock approximately 20 minutes after the clean cycle has begun.
How to Set a Delayed-Start Cleaning
After a Clean Cycle
If you wish to start and stop cleaning at a later time than shown on the clock, push in and turn the DELAY START dial to time you wish to start. Add the hours needed
for cleaning to this “start” time, then push in and turn the STOP TIME dial to this later stop time. The oven
will automatically turn on and off at the set times.
OVEN TEMP
After
cleaning
is comulete, the door will
stav
locked
o~n~~~r.
~$f kyc
Never force the latch handle. The latch slides easily. Forcing the latch handle may damage the door lock.
Step 2: Turn the OVEN TEMP knob to OFF.
After a clean cycle, you may notice some white ash in the oven. Just wipe it up with a damp cloth.
If white spots remain, remove them with a soap-filled steel wool pad. Be sure to rinse thoroughly with a vinegar and water mixture. These deposits are usually a salt residue that can not be removed by the clean cycle. If the oven is not clean after one cycle, the cycle may be repeated.
(continued next page)
21
Page 22
OPEMTmG T~ SELF-CLEANmG
OWN
(continued)
Questions and Answers
Q.
Why won’t my oven clean immediately
even though I set
all
the time and clean
knobs correctly?
A. Check to be sure your DELAY START dial is set
to the same time as the range clock. Also check to be sure latch handle is moved to the right.
Q. If my oven clock is not set to the correct time of
day, can I still self-clean my oven?
A. No. Your Automatic Oven Timer uses the range
clock to help start and stop your self-cleaning cycle.
Q. Can I use commercial oven cleaners on any part
of my self-cleaning oven?
A. No cleaners or coatings should be used around
any part of this oven. If you do use them and do not thoroughly rinse the oven with water, wiping it absolutely clean afterward, the residue can scar the oven surface and damage metal parts the next time the oven is automatically cleaned.
Q. Can I clean the woven gasket around the oven
door?
A. No, this gasket is essential for a good oven seal,
and care must be taken not to rub, damage or move this gasket.
Q. What should I do if excessive smoking occurs
during cleaning?
A. This is caused by excessive soil, and you should
switch the OVEN
TEMP knob to OFF, Open
windows to rid room of smoke. Allow the oven to cool for at least one hour before
opening the door. Wipe up the excess soil and reset
the clean cycle.
Q. Is the “crackling” sound I hear during
cleaning normal?
A. Yes. This is the metal heating and cooling during
both the cooking and cleaning functions.
Q. Should there be any odor during the cleaning? A. Yes, there maybe a slight odor during the first few
cleanings. Failure to wipe out excessive soil might also cause an odor when cleaning.
Q. What causes the hair-like lines on the enamel
surface of my oven?
A. This is a normal condition resulting from heating
and cooling during cleaning, They do not affect how your oven performs.
Q.
Why do I have ash left in my oven after cleaning?
A. Some types of soil will leave a deposit, which is
ash. It can be removed with a damp sponge or cloth.
Q. My oven shelves do not slide easily. What is
the matter?
A. After many cleanings, oven shelves may become
so clean they do not slide easily. To make shelves
slide more easily, after each self-cleaning cycle dampen fingers with a small amount of cooking oil and rub lightly over sides of shelf where they contact shelf supports.
Q. My oven shelves have become gray after the
self-cleaning cycle. Is this normal?
A. Yes. After the self-cleaning cycle, the shelves may
have lost some luster and discolored to a deep gray.
Q. Can I cook food on the cooktop while the oven
is self-cleaning?
A. Yes. While the oven is self-cleaning, you can use
the
cooktop
just as you normally do. However, be
careful when standing in front of the range-oven
becomes very hot while self-cleaning.
22
Page 23
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.
k
. .
>
CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALL BURNER PARTS AND DRIP PANS (IF SO EQUIPPED) IN PLACE.
Sealed Burner Assemblies
(on some models)
~Grate
h
\i
Burner Cap
Turn 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 burn 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 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 and scour with a plastic scouring pad to remove
cleanser. Clean all food residues from
burned-on food particles. Dry them in a warm oven or
around spark electrode. Do not use steel wool;
with a cloth—don’t reassemble them wet.
small bits of steel wool will short out the electrode.
Rinse well.
(continued next page)
23
Page 24
CAm
Am CLEANmG
(continued)
Burner Heads
(on sealed burners
omy)
The holes in the burners of your range, ,---­and the spark electrodes, must be kept clean at
all
times for proper ignition and
=
>
.l/-(/.~~.
,
an even, unhampered flame.
You should 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
G
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 head 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.
I
CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALL BURNER PARTS AND DRIP PANS (IF SO EQUIPPED) IN PLACE.
Dual Burners (on some models)
~Grate
On models with dual burners, the
cooktop
lifts up for
easy access.
Turn 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.
24
Page 25
Drip
Pans
(on some models)
Remove the grates and lift out the drip pans.
Drip pans can be cleaned in dishwasher or by hand. To get rid of burned-on food, place the drip pans in a covered container (or plastic bag) with 1/4 cup ammonia to loosen the soil. Then scrub with a
[=J
soap-filled scouring pad if necessary.
CAUTION: Drip pans cannot be self-cleaned.
Burner Grates
Lift out when cool. Grates should be washed regularly
Although they’re
and, of course, after spillovers. Wash them in hot,
durable, the grates
soapy water and rinse with clean water. After cleaning,
will gradually lose
dry them thoroughly by putting them in a warm oven
their shine,
for a few minutes. Don’t put the grates back on the
regardless of the
range while they are wet. When replacing the grates,
best care you can give them. This is due to their
be sure they’re positioned securely over the burners.
continual exposure to high temperatures.
To prevent rusting on cast iron grates, apply a light
Do not operate a burner for an extended period of
coating of cooking oil on the bottom of the grates.
time without cookware on the grate. The finish on
To get rid of burned-on food, place the grates in
the grate may chip without cookware to absorb the heat.
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.
Cooktop Surface
To avoid damaging the porcelain enamel surface of the cooktop and to prevent it from becoming dull, clean up spills right away. Foods with a lot of acid (tomatoes, sauerkraut, fruit juices, etc.) or foods with high sugar content could cause a dull spot if allowed to set.
When the surface has cooled, wash and rinse. For other spills such as fat smatterings, etc., wash with soap and water once the surface has cooled. Then rinse and polish with a dry cloth.
Do not store flammable materials in an oven or near the cooktop.
Do not store or use combustible materials, gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.
(continued next
page)
25
Page 26
CA~ Am CLEAN~G
(continued)
Lift-Off Oven Door
The oven door is removable but it is heavy. You may
need help removing and replacing the door. To remove the door, open it a few inches to the
special “stop” position that will hold the door open. Grasp firmly on each side and lift the door straight up and off the hinges.
NOTE: Be careful not to place hands between the spring hinge and the oven frame as the spring hinge could snap back and pinch your fingers.
To replace the door, make sure the hinges are in the “out” 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.
TO CLEAN THE DOOR: (Do not immerse door in water.)
Inside of door:
Because the area inside the gasket is cleaned during
the self clean cycle, you do not need to clean this by hand. Any soap left on the liner causes additional stains when the oven is heated.
The area outside the gasket can be cleaned with a
scouring pad.
Do not rub or clean the door gasket–the fiberglass
material of the gasket has an extremely low resistance to abrasion. An intact and well-fitting oven door gasket is essential for energy-efficient oven operation and good baking results. If you notice the gasket becoming worn, frayed or damaged in any way or if it has become displaced on the door, you should have it replaced.
inside
Gasket
Outside
Gasket Gasket
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.
26
Page 27
Oven Shelves
Shelves can be cleaned by hand using soap and water or with an abrasive cleanser. After cleaning, rinse the shelves with clean water and dry. To remove heavy, burned-on soil, you may use scouring pads. After
scrubbing, wash with soapy water, rinse and dry.
Shelves may also be cleaned in self-cleaning oven, but will discolor and lose some luster. See the Self­Cleaning section.
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.
Rinse well to remove any soap before self-cleaning.
Broiler Pan and Rack
After broiling, remove the broiler pan and rack from the oven. Remove the rack from the pan. Carefully pour out the grease in the pan into a proper container.
If food has burned on, sprinkle the rack with detergent while hot and cover with wet paper towels or a dishcloth. That way, burned-on foods will soak loose while the meal is being served.
Wash; scour if necessary. Rinse and dry. The broiler pan and rack may also be cleaned in a dishwasher. Do not store a soiled broiler pan and rack anywhere in the range. Do not clean in self-cleaning oven.
(continued next page)
27
Page 28
CAm
Am CLEAN~G
(continued)
Oven
Lamp Replacement
(on some models )
CAUTION: Before replacing your oven bulb,
disconnect electrical power to the range at the main fuse or circuit breaker panel. Be sure to let the lamp cover and bulb cool completely.
The oven lamp (bulb) is covered with a removable glass cover that is held in place with a bail-shaped
wire. Remove oven door, if desired, to reach cover
easily. To
remove:
1. Hold hand under cover so it doesn’t fall when
released. With fingers of same hand, firmly push back wire bail until it clears cover. Lift off cover. DO NOT REMOVE ANY SCREWS TO REMOVE COVER.
2. Do not touch hot bulb with a wet cloth. Replace bulb with a 40-watt household appliance bulb.
To replace cover:
1. Place it into groove of lamp receptacle. Pull wire
bail forward to center of cover until it snaps into
place. When in place, wire holds cover firmly. Be certain wire bail is in depression in center of cover.
2. Connect electrical power to the range.
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. A 50/50 solution of vinegar and hot water works well.
The control knobs may be removed for easier cleaning. To remove knob,
pull
it straight off the stem. If knob is difficult to remove, place a towel or dishcloth between the knob and control panel and pull gently. Wash the knobs in soap and water or a vinegar and hot water solution but do not soak.
To clean outside glass finish, use a glass cleaner. Do not allow the water or cleaner to run down inside openings in the glass while cleaning.
Metal parts can be cleaned with soap and water. Do not use steel wool, abrasives, ammonia, acids or commercial oven cleaners.
Dry
with a soft cloth.
28
Page 29
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 scouring pads
To remove storage drawer:
1.
Pull drawer straight out until it stops.
2. Lift drawer until stops on drawer clear stops on range.
3. Again pull drawer out until it hits second set of
stops.
4. Tilt front of drawer up and free of range.
To replace storage drawer:
1. Set the stops on the back of the drawer over the
stops in the range.
2. Slide drawer evenly and straight back, so that the rails in the range are engaged.
3. Push drawer back until second stops on drawer hit
stops in the range. Tilt drawer up and over these.
4. Slide drawer the rest of the way in.
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 the tabs at the base of the range. Pull bottom of panel forward until
To replace,
insert the two slots at bottom of panel onto the two tabs at base of range and push top of panel forward to engage spring clips.
spring
cli~s
are released at top of panel.
(continued next page)
29
Page 30
CAm
Am CLEAN~G
(continued)
Oven Air Vents
Never block the vents (air openings) of the range. They provide the air
inlet and outlet that are necessary for the range to operate properly with correct combustion. Air openings are located at the rear of the cooktop, at
the top and bottom of the oven door, and at the bottom of the range, under the kick
panel,
storage drawer or broiler drawer (depending on the model).
Vent appearance and location
vay
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 burners are turned off.
2. Remove the grates.
3. Grasp the two 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.
Metal Parts
Do not use steel wool, abrasives,
ammonia or commercial oven
cleaners. To safely clean
surfac ;s;
wash, rinse and then dry with
z
soft cloth.
Glass Surfaces
To clean the outside glass finish, use a glass cleaner. Rinse and polish with a dry cloth. Do not allow the water or cleaner to run down inside openings in the glass while cleaning.
Page 31
Broil and Bottom Burner Air Adjustment Shutters
The combustion quality of burner flames needs to be determined visually. See the Installation Instructions and the Problem Solver sections in this book. Air adjustment shutters for the top (broil) and bottom burners regulate the flow of air to the flames.
The flames for the top (broil) burner should burn 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
proper, remove the oven bottom and the burner
baffle.
The air adjustment shutter for the top (broil) burner is in the center of the rear wall of the oven. (See Installation Instructions in this book.)
To remove the oven bottom:
1. Remove the knurled screws holding down rear of
oven bottom.
2. Grasp the oven bottom at finger slots on each side.
3. Lift the rear of the oven bottom enough to clear the lip of the range frame, then
pull
out.
Burner Baffle
Remove Screw
+“~
The shutter for the bottom (oven) burner is near the back
wall
behind the storage drawer, or kick panel.
To adjust the flow of air to either burner, loosen the Phillips head screw and rotate the shutter to allow more or less air into the burner tube as needed.
To remove the burner baffle
(on some models), use
a nut driver to remove the 1/4” hex head screw shown in the illustration above. Do not remove any other screws. Pull baffle straight out until it is free from the slot that holds it at rear of oven.
The flames should have 1/2” to 3/4” blue cone with no yellow tipping. When the baffle is back in place, the flames will resettle.
31
Page 32
~STALLATION ~STRUCTIONS
FOR YOUR SAFETY
If you smell gas:
1. Open windows.
2. Don’t touch electrical stitches.
3.
Etinguish
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
vicini@
of this
or any other appliance.
BEFORE YOU BEGIN
Read these instructions completely and carefully.
IMPORT~:
Save these instructions
for the local electrical inspector’s use.
INST~~R: have
these instructions
with the appliance
tier
installation is
completed. CONSUMER: Keep this Use and Care
Guide and the Instigation Instructions
for future use.
~is apptiance
must be properly grounded.
.
WARNING
Improper installation, adjustment, alteration, service or maintenance can cause injury or property damage. Refer to this manual. For assistance or additional information, consult a
qualfied installer,
service agency, manufacturer (dealer) or
the gas supplier.
I
Do not attempt to operate the oven of
tiis
range during a power failure.
IMPORTANT
Remove all
pacting
material and
literature
horn oven before connecting
gas and electrical supply to range.
DIMENSIONS AND CLEARANCES
Provide adequate clearances
betieen
the
range
and adjacent combustible surfaces.
I
Height:
461A”
I
7
Depth with Door Open: \,
:’
46%”
\
/.”
\
//
\H~-ti
n
n
[
—30”
30”
Minimum
18,, ~::j:::;:
+l,,:;::,,O.
either side
of range
countetiops
L
To cab,nets
o“
36”
below cook-
Iop and at
range back
[
‘/4”
~
+
F
-d
side :;:2y:;.:;:v~13°
Front edge
of range
stale panel
forward
from
cab!net
32
Page 33
IMWRTANT
SAFETY INSTRUCTIONS
Instigation of this range must conform
titi
local codes, or in the absence of
loed
codes,
titb
the National Fuel Gas Code, ANSI
2223.1,
ktest
edition. In Canada, initiation
must conform
tith tie
current Natural Gas
Instigation Code,
CAN/CGA-B149.l
or the
current Propane Initiation Code,
CAN/CGA-
B149.2,
and
titi lod
codes
Were apptiable.
This range has been design-certtiled 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 qualtiled
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 the 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
1800F 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
appfiance and
centered over the appliance. Clearance between the cooking surface
and
the ventilation hood surface(,
MUST
HR
BE
~
m
24 INCHES. ,..
!
If cabinets are placed above the range, allow a
minimum clearance of 30” between the cooking
~~
surface and the bottom of unprotected cabinets.
H
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
MUfl NEWR
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
rang=hildren
climbing on the
range to reach items could be seriously injured.
WARNING
@
4
N1
ranges can tip and injury
i.:
could result. To prevent accidental tipping of the range, attach an approved Anti-Tip device to the wall. (See Installing the Anti-Tip Device
@
in this section.) To check if
i.,
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.
(continued next page)
33
Page 34
~STALLATION ~STRUCTIONS
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 Locations) may be adjusted to meet specific requirements.
The range may be placed with O“ clearance
(flush) at the back wall and side walls of
the range.
TOOLS YOU WILL NEED
Phillips and flat-blade screwdrivers
Pencil and ruler
Two pipe wrenches (one for backup)
1~8°
open-end or adjustable wrench
Nut drivers or wrenches: 3/16” and 1/4”
ADDITIONAL MATERIALS YOU MAY NEED
Gas line shut-off valve
LOUTION
I
Pipe joint sealant or
UL-approved
pipe thread tape with Teflon* that resists action of natural and LP gases
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 installed on a sheet of
plywood (or similar material).
men
the floor
covering
ends at
the
front of
the Yange,
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.
Flexi;le
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
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.
34
Page 35
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.
fiis
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 beat 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.
CONNECT
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.
H
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:
Re@stered
trademark of DuPont
Gas Pipe and Electric Outlet Locations
kr
Models Equipped with Sealed Burners
Gas Pipe and Electric Outlet Locations
kr
Models Equipped with Dual Burners
This area allows for flush range
installation with
through-the-floor connection of pipe
stub/shut-off valve.
(continued next page)
35
Page 36
~STALLA~ON ~STRUCTIONS
(continued)
CONNECT THE
MNGE
TO GM (continued)
Flexible Connector Hookup for Models Equipped
witb
Sealed Burners
Pressure
Q7
Regulator
~
0- e-
0
90°Elbow~
_
(provided)
t
Flex
~
Connector
Adapter
(6 ft.
max.)
#
~
Adapter
ml
,,,,,,,:L;
Gas
Shut-off
~
Valve
Rigid Pipe Hookup for Models Equipped with Sealed Burners
Q
Pressure
+
Regulator
“6
::;.:::;+
a~e
~~Ü‹
~90°
Elbow
.~pl,
“$on
T
Black
~
Iron Pipe
.
b
m-
~E-k;i
Flexible Connector and Rigid
tipe
Hookups
for Models Equipped
wi~ Dual
Burners
Manifold Pipe
Adapter
+
~
N
Nipple
~
36
Page 37
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”
N~
internal thread elbow at inlet of
regulator. On models equipped
titb 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 NPT internal thread of the manual shut­off 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
FUE
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
valv.
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.
ELECTRIUL
CONNECTIONS
Electrical Requirements
120-volt, 60 Hertz, properly grounded branch
circuit protected by a 15-amp or
2@amp
circuit
breaker or time delay fuse. Extension 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
IMPORT~—(Please
read
caretilly)
FOR
PERSONW S~~,
THIS
NPL~CE
MUST BE
PROPE~Y
GROUNDED.
The
power cord of this appliance is equipped
with a three-prong
@rounding)
plug which
mates with a standard three-prong grounding
wall receptacle
PREFERRED ‘
to minimize the
METHOD
QQ
--,
.\
mb
possibility of
o
%
electric shock hazard from
$,
this appliance.
The customer
v
ENSURE PROPER GROUND EXISTS
should have the
BEFORE USE
wall receptacle
and circuit
a
II
m
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 obligation of the customer to have it replaced with a properly grounded
threeprong
wall receptacle.
DO NOT, UNDER ANY
CIRCUMST~CES,
CUT OR
REMOW
THE THIRD (GROUND)
PRONG FROM THE
PO~R
CORD.
37
Page 38
ELECTRl~L
CONNECTIONS
(continued)
USage
sitiationSwhereAppliace
Power Cord W be Disconnected
Mquen@.
An adapter maybe used only on a l~amp
circuit. Do not use an adapter on a 20-amp
circuit.
mere
local codes permit, a
TEMPOUY
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)
~1
---- ,
QB
I;lk”
. >
ALIGN LARGE
ti~
“’ ENSURE PROPER
PRONGS/SLOTS
GROUND AND FIRM CONNECTION BEFORE USE
I
‘“‘:
men
disconnecting the power cord from the adapter, always hold the adapter with one hand. If this is not done, the adapter ground terminal is very likely to break with repeated use. Should this happen, DO NOT USE the appliance until a proper ground has again been established.
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.
usage Sitiationswhere
&pliance
Power Cord
W
be
Disconnetid Frquen@.
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 qualtied 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 Standard 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), ANSI
A225.1,
latest edition, or with local codes. In Canada, mobile home installation must be in accordance with the current
CAN/CSA
Z240/MH Mobile Home Installation Code.
Electric Disconnect
1.
hcate
disconnect plug on the range back.
2. Pinch sides of connector and pull out of range back.
You will have one ef these disconnect plugs:
38
Page 39
SEAL
THE
OPENINGS
Seal any openings in the wall behind the range and in the floor under the range when hookups are completed.
CHECK SURFACE BURNER IGNITION
Operation of all cooktop and oven burners
should be checked after range and gas supply
lines have been carefully checked for leaks. Push in one of the surface burner controls and
turn it to the
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, burner 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
The 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.
m~:~~~::::mes-
(B) Yellow tips on
outer
cones—
Normal for LP gas
(C)
Sofi blue
flmee
Normal for natural gas
CHECK IGNITION OF OVEN BURNER
The oven is designed to operate quietly and
automatically. To operate the oven, turn the
OWN S~
knob to
B~
and the
OWN
TEMP knob to 300° E 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
mainhin the oven
at the temperature indicated by the display. To check ignition of the broil burner, turn both
the
OWN
SET and
OWN TEMP
knobs to BROIL.
After 30-90 seconds, the broil burner will ignite. The oven requires electrical power to operate. In
the case of a power outage, the oven burners on these models cannot be lit manually with a match. Gas will not flow unless the glow bar is hot.
If the oven is in use when a power outage occurs, the oven burner shuts off and cannot be
re-lit
until power is restored.
(continued next page)
39
Page 40
ADJUST BROIL AND OVEN
BURHERAIR
ADJUSTMENT SHUTTERS IF NECESSARY
~r
adjustment shutters for the top and bottom
burners regulate the flow of air to the flames.
The air adjustment shutter for the top
@roil)
burner is in the center of the rear wall of the oven.
The 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 shutier toward open or closed position as needed.
The flames for the top
broil)
burner should 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 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, the flames should burn steady and should not extend past the edges of the burner baffle.
~~>g
+~
;;>
,
,,,
Ove” Bottom
‘m-J—:;
\-
fi\/—
To remove the oven bottom:
1.
Remove the
hurled
screws holding down rear
of the oven bottom.
2. Grasp the oven bottom at finger slots on each side.
3. Lift 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-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.
40
Page 41
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
l:M”
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.
INSTALLING THE ANTI-TIP DEVICE
WARNING:
Range must be secured with an approved
Anti-Tip device.
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 may be 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 installation by grasping the front edges of the rear surface unit openings and carefully
attempting to tilt the range forward.
WHEN WL HOOKUPS ARE
COMWETE~
ME SUREML ~NTROLSARE
LEFT IN THE OFF
POSITION.
ME
SURE THE FLOW OF
@MBUSTION
AND
VENTIUTION MR
TO THE RANGE IS
UNOBSTRU~ED.
(continued next page)
41
Page 42
~STALLATION ~STRUCTIONS
HOW TO CONVERT THE RANGE FOR USE
WITH
1P
GM
OR
NATURAL
GM
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
RAHGE
FOR CONVERSION
(1) Turn off gas supply at the wall. (2) Turn off
tie electicd
power to the 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.
f
(
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.
0
2. Follow the directions in
A
or B that match
your regulator type.
Lever shown closed.
Note: On some models the
~
ROTATE OPEN.
.—
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.
Note: On some models the shut-off valve may be in a different location.
this protective cap ‘
Cap Assembly
except for conversion
If 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.
42
Page 43
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 NOT
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
7mm
or 5/16” wrench (depending on the size of
your spuds).
Apply a 3/4” wrench to
tie
hex
on the gas inlet tube as a back-up when
removing spud to prevent
the
aluminum
tube
horn
twisting.
4.
Install orifice 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 Converting to LPGas:
LP
orifice spuds are in a small plastic bag packed
with this Use and Care book. LP
or~lce
spuds have a 2-digit number and the Letter “L” on one side. Each orifice spud will also have 1 or 2
grooves on one side, denoting the location on the range where it is to be installed.
Orifice Spuds for
Convetiingto
Natural Gas:
Natural gas orifice spuds have a 3-digit number on one side. Each
or~lce
spud will also have 1, 2 or 3 grooves on one side, denoting the location on the range where it is to be installed.
(([]ntinued
next page)
43
Page 44
HOW TO CONVERT THE RANGE FOR USE WITH 1P GAS OR HATURAL GAS (continued)
5. To prevent leakage, make sure the
ofilce
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 orifice spuds back in the bag to save for possible
fiture conversion.
Note: If an orifice spud is accidentally dropped, the cooktop can be raised by
“engaging
e
the 2 front clips with a large flat 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.
Electrode
Tall Screw
7. Carefully insert burner bases straight down
with the tube over the orifice spud. Replace the
screws,
mting
sure the M screw is
opposite the burner electrode
in each
burner base.
CONVERTING
SURWCE
BURNERSON 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
~ÿ•
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.
I
44
Page 45
CONVERT
THE OVEN BURNER ORIFICES
Owen
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 orifice.)
2. To convert to
N
gas,
use a 1/2” wrench to turn
the lower burner
or~lce
spud clockwise. Tighten the spud only until it is snug.
To prevent damage, do
not overtighten the spud.
To convert to
natiral
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 N 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
natiral
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
FWE
TO
CHECK FOR GAS
~.
When 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.
(continued next page)
45
Page 46
~STALLATION ~STRUCTIONS
(continued)
HOW TO
COHVE~
THE RANGE FOR USE
WTH
1P 6AS OR
HATURAL
GAS (continued)
~HvE~ ~P BURNER
VALVES
1. Turn all top
burners to
~W.
2. Remove all four knobs.
3. With a small flat
\
\
\
W*.
blade screwdriver, turn the valve set screws clockwise to decrease
%
flame size, counterclockwise
\
i
//
to
increase flame size. Adjust
until the flame is about the same
1
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.
46
CHECK QUALITY OF
FLMES
The
combustion quality of burner flames needs
to be determined visually.
Eburner
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.
(B) Yellow tips on outer
cones—
Normal for LP gas
Page 47
PROBLEM
OVEN
WLL
NOT WORK
TOP BURNERS DO NOT LIGHT OR DO NOT BURN EVENLY
BURNERS HAVE YELLOW OR YELLOW-TIPPED FLAMES
BURNER FLAMES VERY LARGE OR YELLOW
OVEN DOES NOT COOK PROPERLY
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.
Door left in locked position after cleaning.
*
Make
sure electrical plug is plugged into a live 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
tootbpick.
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—
Call for service
cones—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.
c
With LP gas, some yellow tipping on outer cones is normal.
If range is connected to LP gas, check all steps in the Installation Instructions.
Q
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.
c
Check common problems listed in Baking, Roasting and Broiling sections.
Oven bottom not securely seated in position.
(continued next page)
47
Page 48
PROBLEM
SOLWR
(continued)
PROBLEM
CLOCK DOES NOT WORK
OVEN LIGHT DOES NOT COME ON
STRONG ODOR
OVEN WILL NOT SELF CLEAN
OVEN DOOR WILL NOT UNLOCK
OVENNOTCLEAN_R
CLEANCYCLE
POSSIBLECAUSE
Range electical plug must be securely seated inalive power outlet. Check for
blown fuse or tripped circuit breaker.
Bulb may be loose or burned out.
* Electical
plug must be plugged into a live power outlet.
*
Improper
airigas
ratio in oven.
Adjust
oven burner
air
shutter.
An odor from the insulation around the oven liner is normal for the
~lrst
few
times oven is used. This is temporary.
Oven temperature is too high to set self-clean operation. Allow the range to cool
to room temperature and reset the controls.
Door latch handle not moved all the way to the right.
Oven must cool below locking temperature (approximately 30 minutes after the
clean cycle is complete). Do
not
lock the
door with
door latch except when
using
sew-clean
feature or the oven may lock.
Oven controls not set properly. Review Operating the Self-Cleaning Oven section.
Heavily soiled oven requires
3’/2
to 4 hour clean time.
Heavy
spillovers
should be cleaned up before starting clean
cycle.
If you need more
help...call,
toll free:
GE Answer Center”
800.626.2000 consumer information service
48
Page 49
49
Page 50
NOTES
50
Page 51
Wdll
Be There
With
tie
purchase
ofyour
new GE appliance, receive the assurance that ifyou ever need
information or assistance from GE,
wdll
be
tiere.
All you have to do is call—toll-free!
In-Home Repair Service
80MEXARES(80M32-2737)
AGE consumer service professional will provide expert repair service, sched-
uled 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.
GEAnswer
Center
a
80~6262000
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...
8006262000
Upon request, GE
will
provide
Consumers with impaired hearing or speech who have
Braille controls for
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 informa-
assist in planning a barrier-free
tion
or service. kitchen for persons with limited mobility. To obtain these items,
free of charge, call 800.626.2000.
Service Contracts
80&626-2224
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&626-2002
Individu&
qualified to service
tieir o-
appliances
User maintenance instructions contained in
tiis 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
genertiy
shotid be referred to
qutified
47,000
parts
. . and all GE Genuine Renewal Parts are
service
personnel. Caution
mwt
be exercised, since
fully warranted. VISA, MasterCard and Discover cards
improper servicing may cause unsafe operation.
are accepted.
Page 52
Save proof of original purchase date such as your sales slip or
cancelled
check to establish warranty period.
WHAT IS COVERED
FULL ONE-YEAR WARRANTY
For one year from date of original purchase, we will provide, free of charge, parts and service labor in your
home to repair or replace any part of the range that fails because of a manufacturing defect.
This warranty is extended to the original purchaser and any succeeding owner
for products purchased for ordinary home use in the 48 mainland states, Hawaii
and Washington,
D.C.
In Alaska the
warranty is the same 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 Service 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
directory for the Cameo Service Center.
WHAT IS NOT COVERED
Service trips to your home to
as described in the Installation
teach you how to use the product.
Instructions provided with the
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
Center@
800.626.2000 consumer information service
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.
. Improper installation.
WARRANTOR IS NOT RESPONSIBLE
If you have an installation problem,
FOR CONSEQUENTIAL DAMAGES. contact your dealer or installer. You are responsible for providing adequate electrical, gas, exhausting and other connecting facilities
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 rights 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
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JGBP24GEN JGBP30AEP JGBP32AES
Part No. 164 D2764P020 Pub
No.
49-8402
12-92
CG
JGBP25GEN JGBP30GEP JGBP32WES JGBP29GEN JGBP30WEP JGBP33GES JGBP29GES JGBP32GES JGBP33WES
Printed in Louisville,
KY
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