GE JGBS18, JGBC18 User Manual

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Page 1

Xl@TM

Gas

Range

Safe~

Ant;-Tip

Device ...........................2,3, 29,39

Operating Instructions, Tips

Aluminum

Clock and Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Features

Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Broiling, Broiling Guide ...................1 9,20

Control Settings .................12, 14, 17, 19

Light; Bulb Replacement . . . . . . . . . . . . . . . . 13, 24

Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Roasting, Roasting Guide . . . . . . . . . . . . . . . 17, 18

Shelves ...................................5, 13-15,25

Surface Cooking .....................................8-1 O

Control

Cooktop

Electric Ignition ...........................................9

Standing Pilot Models ...............................9

Care

and Cleaning ...................2 l-27

Broiler Drawer Broiler Pan and

Burner Assembly ........................................2 1,22

Continuous Door

Removal...............................................26

Lift-up

Cooktop ............................................2 5

Oven Bottom

Oven Vents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Storage Drawer ...........................................25

GE Appliances

instructions....................2-5

Foil...........................5,

.......................................................6,

Settings...................................9,

Comparison ................................8

.....................................................24

Grid...........................................24

Clean...............................................27

................................................2

15, 17, 18

12-20

14, 15

Problem

Thermostat

Do It Yourself . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....16

More questions

GE Answer

Solver.......................45,

Adjustment–

?...call

Center@

800.626.2000

Preparation.................................28-44

Air Adjustment .....................................37, 38

Flame Size .......................1 1,35-37,44,45

Flooring Under the Range

Installation instructions ......................28-39

Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..........................39

LP Conversion.......................................4O.44

Sealed Burner Models ....................40–42

Standard Twin Burner Models ......43, 44

.........................3O

Consumer Services ..................47

Appliance Registration .................................2

Important Phone Numbers .......................47

Model and Serial Number Location .......2

Warran~........................................................48

Standard-Clean Models:

JGBS03 JGBS04 JGBS06 JGBS07

JGBS17

JGBS18 JGBS20 JGBS22 JGBS23 JGSS05

Continuous-Clean Models:

JGBC17 JGBC20

JGBC18

164

D2764P055

49-8563

Page 2

~LP

mLP

Read this guide 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, call:

GE Answer

800.626.2000 24 hours a day, 7 days a week

Center@

Write down the model and serial numbers.

Depending on your range, you’ll 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

Use these numbers in any correspondence or service calls concerning your range.

find

the model and

Serial Number

If you received a damaged range...

Immediately contact the dealer (or builder) that sold you the range.

YOU...

WARNING: If the information in this guide 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

flammable vapors and liquids in the vicinity of this or any other appliance.

— WHAT TO DO IF YOU SMELL GAS

●

Do not try to light any appliance.

●

Do not touch any electrical switch; do

not use any phone in your building.

●

Immediately call your gas supplier from

a neighbor’s phone. Follow the gas

supplier’s

●

If you cannot reach your gas

call the fire department.

— Installation and service must be

performed by a qualified installer, service agency or the gas supplier.

instructions. .

supplier?

Save time and money. Before you request service . . .

Check the Problem Solver in the back of this guide. It lists causes of minor operating problems that you can correct yourself.

i.;

●

INJURY TO PERSONS

COULD RESULT

●

INSTALL ANTI-TIP

DEVICES PACKED WITH RANGE

●

SEE INSTALLATION

INSTRUCTIONS

W YOU NEED SERVICE

To obtain service, see the Consumer Services page in the back of this guide.

To obtain replacement parts, contact Service Centers.

We’re proud of our service and want you to be pleased. If for some reason you are not happy with the service you receive, here are three steps to follow for further help.

FIRST, contact the people who serviced your appliance. Explain why you are not pleased. In most cases, this will solve the problem.

NEXT, if you are still not pleased, write all the details—including your phone number—to:

Manager, Consumer Relations GE Appliances Appliance Park Louisville, KY 40225

FINALLY, if your problem is

Major Appliance Consumer Action Panel 20 North Chicago, IL 60606

Wacker

Drive

GE~otpoint

still

not resolved, write:

Page 3

—

~PORTANT SA~TY NOTICE

The

c~ornia Safe

Etiorcemenf to

publish a

to cause

harm, and requires businesses to warn customers

potential exposure to such substances.

Gas applia~ces

four

of these monoxide, formaldehyde and soot, caused primarily

by the LP fuels. bluish rather

incomplete combustion. Exposure to these

substances open

window or

Fluorescent

standing

model has

according

When You

Act requires

list

cancer, birth defects or other reproductive

incomplete combustion of natural gas or

Properly adjusted burners, indicated by a

than a

can be minimized by venting with an

pilof rang~s

these features, they must be recycled

local, state and federal

Get

Drinking

the

Water

Governor of

of substances known to

can

cause minor exposure

subs~ces, namely

yellow

flame, will minimize

using

a ventilation fan or

light

bulbs and

benzene,

safety

valves on

contain mercury. If

codes.

Your Range

and

Toxic

C&fornia

the s~t~

carbon

hood.

your

Be sure* packing

the range before smoke

damage

* Be sure

your qualified service type of

Your

type of

WARN~G: by

gas

(natural or

range

can

gas.

See the

These

a qualified service technician in accordance

materhds

are removed

from

operating it to prevent fire or

should

the packing material ignite.

range is correctiy

technician or

LP)

adjusted by a installer

that is to be

for

the

used.

be converted for use with either

bstallation

Instructions.

adjustments must be made

with the manufacturer’s instructions and all codes and requirements of the authority having

jurisdiction. Failure

could

result

in serious injury or property damage,

follow these instructions

The qualified agency performing this work

assumes responsibility for the conversion.

●

After prolonged use of a range, high floor

Nult

temperatures may

coverings

Never install the that install it

will not withstand this

range

cannot

withstand such type of use. Never

direcdy

over interior kitchen carpeting,

and many floor

kind

over

vinyl

tile or linoleum

use.

Have

the installer

range gas

cut-off

show

valve

you the location of the

and how to shut it off

if necessary,

* Have

@ knot

your range grounded by a qualified with the

and

gas

kstallatian

service should be performed o~y by qualified

range

installers or service technicians.

insta~ed

and properly

insta~er,

in accordance

Instructions, Any adjustment

attempt to repair or replace any part

your

rang~ tiess

this guide.

a qualified technician.

Plug your range

outlet ordy. Do

prong

from the plug.

the

home electrical system, it is your personal

responsibfiity outlet

prong Electrical

and obligation to have an ungrounded

replaced with a properly grounded,

outlet in

Code, In

it is

specifidly

All

other servicing

info a

120-volt grounded

not remove the

Min

doubt about the grounding

accordance with

recommended

should

be referred

round

grounding

the NationN

Canada, the appliance must be electrically grounded in accordance with the Canadian

Electricrd Code.Do

not use an extension

cord with this appliance.

●

-te

the range out of kitchen

and out outage

drafty locations to prevent pilot

(on

standing

p~ot

tr=c

models)

and

path

poor

air circulation.

three-

Using

AWAmING—

All ranges could tipping of the wall by supplied.

To check if the device is installed and

Your Range

can

tip and injury

result.

prav~nt

ra~g~,

instalhng

the Anti-Tip device

accidental

attach it to the

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

when you

push the

the

device is properly engaged

range

back against the wall. If it is not, there is a possible risk of the range tipping over and causing injury if you or a

child

stand, sit or lean on an open door. Please refer to the Anti-Tip device information

in this guide. Failure to take this precaution could result in tipping of the range and injury.

●

not

leave chtidren alone

where a range is

hot

or in operation.

or unattended

They could be seriously burned.

(continued next page)

Page 4

‘i

●

CAUTION: ITEMS OF

WORTANT SAFE~ ~STRUCTIONS

(continued)

~TEREST TO CHILDREN SHOULD NOT BX STORER IN

CABINETS

BAC~PLASH OF CL~~G

ITEMS

Do not

hang on the door, broiler They could

over,

causing

Let the burner

before

touching

children can reach

●

Never

wear loose fitting or hanging

while using reaching for

cooktop.

brought in

ABOVE

ON THE

COULD BE

A RANGE OR ON

RANG&C~RREN

RANGE TO

SERIOUSLY

a~ow anyone to climb,

drzwer or

damage the

sev~re

grates

range

and

personal

and other surfaces

them

leaving them wherfi

them.

tke

appliance. Be

items

stored in cabinets over

Flammable

contact

matetid could

with

flame

REACH

~~RED.

stand

or cooktop,

even

tip

injury.

garmenti

carefil when

the

ignited

hat ovea surfaces

cool

and may cause severe burns.

●

For

your

safetyf never

use

your

appliance for

warming or heating the room.

●

Do not

pan completely with a well-fitting lid,

use water on

ffaming pan.

flaming

pan

on a surface unit by covering the

sheet or flat tray. Use a

Turn

grease

the cantrals aff. Smother

muIti-purpose dry

fires. Never pick

chemical or foam-type fire extinguisher. Flaming grease

covering it with baking soda or, if available,

autside

pan

can be

put out by

using a multi-purpose dry chemical or foam-type fire extinguisher.

Flame in the oven can be smothered completely by closing or by using a multi-purpose dry chemical or

the

oven door and turning

the

oven off

foam-

type fire extinguisher.

●

not

store flammable

range

brafler

or storage drawer or near a

●

DO NOT STORE OR USE

MATERIALS,

FLA~ABLE

VIC~ITY

THE

GASOL~E OR

VAPORS AND LIQUIDS IN

OF THIS OR ANY OTHER

materhds

in an

COMBUSTWLE

OTHER

oven,

cooktop.

APPLIANCE.

●

Do not

materials accumulate in or

●

When cooking pork, follow the directions exactly

and always cook

of at least

let

cooking grease or other flammable

nar the

tie

meat to an

170°F.

This assures that, in the remote

intemd

range.

temperature

possibility that trichina may be present in the meat,

it will

killed and the meat will be safe to eat.

SHfi*ce

Always use

ignition models) or

pilot models)

make

*Never

high

and greasy spillovers

●

Adjust

CooMng

the LITE position (on el~tric

the

HI position

when igniting the top burners

sure

the burners have ignited.

leav~

the surface

flame

settings.

the top burner

burnem

Bofiovers cause

that may catch on

Bame

(on

unattended at

smoking

size so it

standing

and

fire.

does

not extend beyond the edge of the cookware. Excessive flame is hazardous.

●

Use o~y dry

pot

holders—moist ar damp pot holders on hot surfaces may result in burns from

steam.

Do not

when other

To minimize the possibility of burns, ignition

let

potholders

~ng

cookware. Do not use a towel or

buky cloth in place

come

near open

of a pot holder.

flames

of flammable materials and spillage, turn

the

cookware handles toward

side or back of the

range without extending over adjacent burners.

●

Always

turn the

surface burners to off

before

removing cookware.

* Carefully wakh

foods being fried at a high

flame setting.

●

N~ver block

range.

are necessary for the

the

vents

(air openings} of the

They provide the air

range

to operate properly

inlet

and

outlet

that

with correct combustion. Air openings are located

the

rear of the

the oven door, and at the

under

the

broiler drawer or storage drawer.

* Do

not

use a wok on

if the wok has a round metal

cooktop,

at the tap and bottom of

models

battom

of the range

with sealed burners

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

maisture

on fresh foods can cause hot fat to bubble up and over the sides of the pan.

Use the least possible amount of fat for

shallow

full of fat can cause

●

Always heat fat slowly, and watch as it heats.

or deep-fat frying. Filling the pan

spillovers

when food is added.

eff~tive

too

Page 5

●

Ma combination

stir together before heating or as fats

*Use

deep

prevent overheating fat beyond the smoking

“

Never try to

deep

fat

fryer. Wait until

* Use

proper

easily

tipped. Select cookware having flat bottoms large enough to properly contain food avoid cover

boilovers and spillovers

bwer

ofls or

fats ~ be used in frying,

melt

slowly.

fat thermometer whenever possible to

point.

move

pan of

hot

the

pan siz~Avoid

fa~ es-y

fat is cool.

pans that are unstable

and

and large

enough to

grate. This will both save cleaning time and prevent hazardous accumulations of food, since heavy spattering or can ignite.

Use

pans with handles that can be easily

grasped and remain

Q When

using glass cookware, make

cool.

spillovers

left on range

sure

it is

designed for top-of-range cooking.

●

Keep

au plastics

●

not leave plastic items on the

they

may melt if left

too

close to

●

no$

leave any items on the

away

cookto~

the

vent.

from

the t~p

Vent appearance and location

burners.

cooktop.

va~

The hot air from the vent may ignite flammable

items and will increase pressure in closed

containers, which may cause them to burst.

●

avoid

the possibility of a burn, always be certain that the controls for all burners are at the off position and

all

grates are cool before

attempting to remove them.

●

When flaming foods are

fan off.

●

The

fan, if operating, may spread the flames.

range

is located near a window, do long curtains that could and create a

●

When a

pilot

fiie

hazard.

goes

out

under

the hood, tarn the

blow

over the top burners

(on standing

not

pilot

models),

hang

you will detect a faint odor of gas as your signal to relight the pilot. When relighting the pilot, make sure burner controls are in the off position, and follow instructions in this book to relight.

●

you

smell gas, and you have already made sure

pilots

are

lit (on standing pilot models), turn off the

gas to

the

range and cd a

Never use an open

qu~ed

flame

to locate a leak.

service technician.

✼

●

❑

●

Place

the

oven shelv~s in

while

Stand away from the

the oven

cool.

door of a hot oven, The escapes can cause burns to hands,

●

-out

convenience in

pr~aution

surfaces of the

theshe~tothesheti-stopis a

Wting

against

door or

position “R” is not designed to slide.

. Do

not heat

unopened food containers. could build up and the container could causing an injury.

Do not

exce~t

use

alurninmn foil

as described in

result in a fire hazard or damage to the range.

* men

* Use only

using cooking or roasting bags in the

oven,

the manufacturer’s directions.

glass

cookware that is recommended for

use in gas ovens.

* Always

soon

can catch

remove

the

as you finish broiling. Grease left in the pan

fire

if oven is used without removing the

grease from the broiler pan,

●

When broiling, if

the

fat

may ignite. Trim excess fat to prevent

meat

excessive flare-ups,

●

Make sure the broiler pan is in

to reduce the possibility of grease fires.

●

you shotid have a turn off oven control, and keep broiler drawer and oven door closed

Cleating

Clean ordy

Keep range

grease or

. Be

Your Range

parts

spillovers,

carefrd

when you

the area over the

contain fire until it burns out.

Hsted

clean

and free of

p~ot

will be hot.

For continuous clean models, do not use oven

cleaners on any of the continuous cleaning surfaces. Continuous cleaning surfaces can be identified by their rough surface finish.

the desired position

rang~ whsn

hot

air

heavy foods. It is

burns

from touching hot

oven walls. The

opening

and

steam that

face

and eyes.

the

also

lowest

Pr~ssnre

burst,

anywhere in

this guide,

Misuse could

the

oven

broiler pan from range as

is too

to the flame,

place correctiy

grease

fire in the

brotier

pan,

in this Use and Care Guide.

accum@ations

which may ignite.

clean

the

cooktop

because

(on standing pilot models)

Baking, Broiling and Roasting

●

Do not use the

Items stored in the oven can ignite.

●

Keep

the

oven free from grease buildup.

oven

for a storage

area.

SAm

T~SE

~STRUCTIONS

Page 6

FEATURES OF YOUR RANGE

Features and appearance

va~.

Your range is equipped with

Sealed Burners

one

of the two types of surface burners shown above.

Page 7

Feature Index (Not all models have all features. Appearance of features varies.)

Backguard (on some models)

Surface Burners, Grates and Drip Pans (on some models)

See

page

4,5,9-11,21-23

3 Oven Light

Clock and Timer (on some models)

Oven Vent (located on

OtiOff

Switch (on some models)

cooktop

on some models)

6 Oven Control

7 Surface Burner Control Knobs 8 Gas Shut Off Valve 9 Cooktop~ift-up

Broiler Pan and Grid

11 Oven Shelves with Stop-Locks (Number of shelves varies)

Oven Shelf Supports (Shelf positions for cooking are suggested in the

Baking, Roasting and Broiling sections.)

Air Vent in Oven Door (Located at top of Oven Door)

Broiler Drawer or Storage Drawer (on some models)

Air Intake

(on some models)

Cooktop

(on some models)

4,5, 13,25

12, 14, 16,

17, 19,24

9-11,21-24

5, 13,23,25

5, 17, 19,20,24

5, 13–15, 17,

19,20,25

5, 13, 14, 17, 19,20

4, 19,20,24,25

4,25

16 Model and Serial Numbers (Located on front frame of range,

behind either Broiler Drawer or Storage Drawer)

Lift-Off Oven Door

18 Anti-Tip Device

See Installation Instructions.)

19 Oven Bottom

20 Oven Interior Light (on some models)

On some models, comes on automatically

(Lower right rear corner on range back.

when door is opened.

NOTE: All models have standard oven interiors, except for JGBC17, JGBC18

JGBC20 which have continuous-cleaning oven interiors. See the Care and

and Cleaning section for instructions.

4, 19,20,26,27

2,3,29, 39

23,27

13,24

Page 8

HOW DOES THIS COOKTOP COMPARE

TO YOUR OLD

Your new cooktop has gas burners. If you are used The best types of cookware to use, plus heat-up and to cooking with induction or other electric surface units, you will notice some differences when you use gas burners.

Type

of Cooktop

Gas Burners

Radiant

(Glass Ceramic) Cooktop

Description

Regular gas burners use either LP gas or natural gas.

Electric coils under a ceramic cooktop.

sealed

glass-

How it Works Flames heat the pans directly. Pan flatness is not critical to cooking results, but

flat-bottomed pans provide more stability on top of the grates. Gas burners heat the pan right away and change heat settings right away. When you turn the control off, cooking stops right away.

Heat travels to the glass surface and then to the cookware, so pans must be flat on the bottom for good cooking results. The glass cooktop stays hot enough to continue cooking after it is turned off. Remove the pan from the surface unit if you want cooking to stop.

cool-down times, depend upon the type of burner or surface unit you have.

The following chart will help you to understand the differences between gas burner other type of cooktop you may have used in the past.

Om?

cooktops

and any

Induction

Electric Coil

Solid Disk

~’

High frequency induction coils under a glass surface.

Flattened metal tubing containing electric resistance

wire suspended

over a drip pan.

Solid cast iron disk sealed to the cooktop surface.

Pans must be made of ferrous metals (metal that attracts a magnet). Heat is produced by a magnetic circuit between the coil and the pan. Heats up right away

and changes heat settings right away, off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.

Heats by direct contact with the pan and by heating the air under the pan. For best

cooking results, use good

warped pans than radiant or solid disks. Heats up quickly but does not change heat settings as quickly as gas or induction. Electric coils stay hot enough to continue cooking for a short time after they are turned off.

Heats by direct contact with the pan, so pans must be flat on the bottom for good cooking results. Heats up and cools down more slowly than electric coils. The disk stays hot enough to continue cooking after it is turned off. Remove the pan from the solid disk if

quality pans. Electric

vou

want the cooking to

a gas cooktop. After turning the control

coils

are more forgiving

stop.

Page 9

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.

Before Lighting a Burner

● If drip pans are supplied with your range, they

should be used at all times.

● Make sure all the grates on the range are in place

before using any burner.

To Light a Surface Burner

Electric Ignition Models: Push the control knob in and

turn it to LITE. You

a little “clicking” noise—the sound of the electric spark igniting the burner.

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

When one burner is turned to LITE, all the burners spark. Do not attempt to disassemble or clean around any burner while another burner is on. An electric shock may result, which could cause you to knock over hot cookware.

will

hear .

On ranges with sealed burners:

● The smaller burner (right rear position) will give

the best simmer results. It offers precise cooking

performance for delicate foods, such as sauces or

foods which need to cook over low heat for a long time. It can be turned down to a very low simmer setting.

I I

● The right front burner is higher powered than the

others and will bring liquids to a boil quicker.

Standing Pilot Models: Push control knob in and

The burner should light within a few seconds. Turn the knob to adjust the flame size.

Flame will be almost horizontal and will lift

sli~htlv awav

~rs(turn~d

from the burner when the burner

on. A blowing or hissing sound may

be heard for 30 to 60 seconds.

due to improved injection of gas and air into the burner. Put a pan on the burner before lighting it, or adjust the flame to match pan size as soon as it lights, and the blowing or hissing sound will be much less noticeable.

turn it to HI position.

This normal sound is

(continued next page)

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.

Page 10

SU~ACE COO~G

After Lighting a Burner

●

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.

How

to Select Flame Size

(continued)

● Be sure the burners and grates are cool before you

place your hand, a pot holder, cleaning cloths or other materials on them.

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

LET THE FLAME EXTEND UP THE SIDES OF THE COOKWARE.

~VER

Top-of-Range Cookware

Aluminum: Medium-weight cookware is recommended because it heats quickly and evenly. Most foods brown

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.

evenly in an aluminum skillet.

Any flame larger than the bottom of the cookware is wasted and only serves to heat the handle.

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:

surface or oven cooking. and cools very slowly. Check cookware manufacturer’s directions to be sure it can be used on gas ranges.

Can be used for either

lt conducts heat very slowly

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.

Stove

Do not use stove top grills on your sealed gas 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.

TOP Grills (on models with sealed burners)

bu;ners.

Wok Cooking

We recommend that you use only a flat-bottomed wok. They are available at your local retail store.

D. not

use woks

(on models with sealed burners)

that have

:!.. ,[;;

support rings. Use of these types of woks, with or without the ring in place, can be dangerous. Placing

the ring 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

ov;r

the burner grate may cause the burner

over,

,,#j,.*. *:.* ~+

Page 11

(on some models)

Follow the directions below

clock and timer shown at the right.

You have the choice of having the timer show the time counting down or the time of day. In either case, the timer will signal at the end of the timer period to alert you that the time is up.

if your range has the

To Set the Clock

NOTE: When you first plug in the range or after a

power failure, the entire

1. Press the CLOCK pad.

2. Press and hold the+ or – pad and the time of day will change 10 minutes at a time. To change the time by single minutes, give the pads short taps.

3. Press the CLOCK pad to start the clock.

C1oc~imer

display will light up.

CLOCK

❑

T:~:~

❑

(Appearance may vary)

To Set the Timer

1. Press the TIMER ON/OFF pad.

2. Use the + and – pads to set the timer. Short taps on the + or – pad change the timer’s setting one minute at a time. Pressing and continuing to hold the + pad increases the setting ten minutes at a time.

3. Once you have set your timer, press the TIMER

ON/OFF pad to start timing.

As the timer counts down, a signal will indicate when one minute is left. After this signal, the display will count down in seconds. When time runs out, a final signal will sound. Press the TIMER ON/OFF pad to stop the signal.

To Change or Cancel the Timer Setting

When the timer is counting down, use the+ and – pad Pressing the CLOCK pad while the timer is operating to change the remaining time, or press the TIMER will not interfere with the timer’s operation; the ON/OFF pad to stop the timer. The timer cannot be

cancelled

instructions above.

unless you have fully completed “set timer” will continue to count down and will still signal when

Clock

Follow these directions if your range has the clock and timer shown at the right.

To set the clock,

knob and turn it to the right.

Let the knob out when the clock hands reach the correct time. Continue turning the knob to OFF.

push in the

,:1O ~ ::,

(Appearan~e

,,.\\ooFF

~.~

,.*<

“’/11,,1 , , \

1,,{

4 /, ,

. .

\\\\’ ~

may vary)

Display Clock While Timer Is Operating

display will change to show the clock, but the timer time is up. Press the TIMER ON/OFF pad again to

change the display back to show the timer.

Timer

The timer has been combined with the range clock. Use it to time all your precise cooking operations. You’ll recognize the timer as the pointer that is different in color than the clock hands.

Minutes are marked up to

up to 4 on the center of the clock. To set the timer, turn the knob to the left—without

pushing in—until the pointer reaches the number of minutes or hours you want to time.

30, and hours

are

marked

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.

Page 12

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 guide handy where you can refer to it, especially during the first weeks of using your new range.

Power Outage—Electric Ignition

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 the glow bar is hot.

If the oven is in use when a power failure occurs, the oven burner shuts off and cannot be power is restored. This is because the flow of gas is automatically stopped and will not resume when power is restored until the glow bar has reached operating temperature.

fadure. Gas will not flow unless

re-lit until

Power Outage

An electrical power failure will not affect the

standing oven pilot.

Oven Control

Your oven is controlled by a single OVEN CONTROL knob. It will normally take 30-90 seconds before the flame comes on. After the

oven reaches the selected temperature, the oven burner completely, then on with a full flame-to maintain the selected temperature.

cycles+ff

—Stinding

Pilot

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 Light (on some models)

Use the switch on the lower control panel to turn the light on or off.

Page 13

Oven Shelves

The shelves are

designed with

locks so when placed

correctly on the shelf

supports, they will stop

before coming

completely out of the

oven and will not tilt

when you are removing

food from them or

placing food on them.

When

placing

to the bump on the shelf, then slide the shelf back into the oven. This will eliminate reaching into the hot oven.

stop-

cookware on a shelf,

the shelf support.

pull

the shelf out

Pl~ce

the cookware

Shelf Positions

The oven has five shelf supports for 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 shelf is not designed to slide out at this position. Shelf positions for cooking are suggested in the Baking, Broiling and Roasting sections.

To remove a shelf

from the oven, pull it toward you, tilt the front end upward and pull the

shelf out.

To replace,

place the

shelf on the shelf support

with the stop-locks

(curved extension of the

shel~ facing up and toward the rear of the oven.

Tilt

the front and of the-oven until it support. Then all the way back.

lowe~

push

g~es

the

—

‘

“1

the shelf toward the back

past the bump on the shelf

~ront

of the shelf and push it

,::~~$.:>

Oven Vents

The oven is vented through duct openings at the rear of the cooktop. See the Features section. Do not block

these openings when cooking in the oven—it is important that the flow of hot air from the oven and fresh air to the oven burners be unintempted.

● The vent openings and nearby surfaces may

become hot. Do not touch them.

● 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.

● Do not leave plastic .

items on the they may melt if left

too

to the vent.

cookto~ ~

-&-

Vent appearance and location

. . .

; “ ‘.’ ... ‘“- ‘‘ ~

va~

Page 14

BA~G

Your oven temperature is controlled using the latest technology in oven control systems. It is recommended that you operate your new oven for a number of weeks to become familiar with its performance.

How to Set Your Range for Baking

To avoid possible burns, place the shelves in the

correct position before you turn the oven on.

1. Close the oven door. Turn the OVEN CONTROL

knob to the desired temperature.

Oven Shelves

Arrange theoven ~

shelf ~r shelves in the desired locations while the oven is cool. The correct shelf position depends on the kind of food and the browning desired. As a general rule,

place most foods in the middle of the oven, on

either shelf position B or C. See the chart for suggested shelf positions.

If you think an adjustment is necessary, see the Adjust the Oven Thermostat section. It gives easy Do

Yourse~instructions

2. Check food for doneness at minimum time on recipe. Cook longer if necessary.

3. Turn the OVEN CONTROL knob to OFF and then remove food.

~pe

of Food

Angel food cake Biscuits or muffins

Cookiesorcupcakes I

Brownies

Layer cakes

Bundt

or pound cakes Pies or pie shells Frozen pies A (on cookie

on how to adjust the thermostat.

Shelf Position

A B or C

BorC

1 Bor

B or C

A or B B or C

sheet)

Casseroles B or C Roasting

B or R

Preheating

Preheat the oven if the recipe calls for it. Preheat Preheating is necessary for good results when baking

means bringing the oven up to the specified cakes, cookies, pastry and breads. For most casseroles temperature before putting the food in the oven. To preheat, set the oven at the correct temperature— without a preheat indicator light or tone, preheat 10

selecting a higher temperature does not shorten preheat time.

and roasts, preheating is not necessary. For ovens minutes. After the oven is preheated place the food

in the oven as quickly as possible to prevent heat from escaping.

Pan Placement

For even cooking and proper browning, there must be Pans should not touch each other or the walls of the enough room for air circulation in the oven. Baking results will be better if baking pans are centered as well as from the back of the oven, the door and the much as possible rather than being placed to the front or to the back of the oven.

oven. Allow 1– to 1 sides. If you need to use two shelves, stagger the pans

so one is not directly above the other.

Yz–inch

space between pans as

Page 15

Baking Guides

When using prepared baking mixes, follow package recipe or instructions for best baking results.

—

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 darker edges and pale or light browning may occur.

Cookies can be baked on several shelves at the same time but browning may be uneven because of reduced air circulation.

Do not use a cookie sheet so large that it touches the walls or the door of the oven.

Pies

For best results, bake pies in dark, rough or dull pans

to produce a browner, crisper crust. Stagger the pies for most even browning. Frozen pies in foil pans should be placed on an aluminum cookie sheet for baking since the

shiny foil pan reflects heat away from the pie crust;

the cookie-sheet helps retain it.”

Aluminum Foil

Never entirely cover

a shelf with aluminum foil. This will disturb the heat circulation and result in poor baking. A smaller sheet of foil may be used to catch a

spillover

on a lower shelf several inches below the food.

Do not put aluminum foil on the oven bottom.

by placing it

Cakes

For best browning when baking several 8“ or 9“ cakes, stagger them so one pan is not directly above another. Warped or bent pans will cause uneven baking results and poorly shaped products. A cake baked in a pan larger than the recipe recommends and drier than it should be. If baked in a than recommended, it may be undercooked and batter may

oveflow.

wil

usually be crisper, thinner

pan

smaller

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, the temperature may need to be reduced by

25°F.

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

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.

3040

minutes.”

—

Page 16

ADJUST THE OVEN

THEWOSTAT—

You may find that your new oven cooks differently than the one it replaced. We recommend that you

use your new oven for a few weeks to become more familiar with it, following the times given in your recipes as a guide.

If you think your new oven is too hot or too cold, you can adjust the thermostat yourself. If you think

it is too hot, adjust the thermostat to make it cooler. If you think it is too cool, adjust the thermostat to make it hotter.

We do not recommend the use of inexpensive

thermometers, such as those found in grocery stores, to check the temperature setting of your new oven. These thermometers may vary

2040

degrees.

YOURSELF!

Adjust the Thermostat:

(appearance may vary)

Pull the OVEN CONTROL knob off the range and look at the back side.

To make adjustment, loosen (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 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. the top screw toward the left. Each click will change the oven temperature approximately plus or minus

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,

they are snug, but be careful not to install knob on range and check performance.

To lower the temperature, move

10°F.

60°F.

from the arrow.)

retighten

overtighten.

(Range is

screws so

Re-

Page 17

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

The oven has a special low shelf (R) position

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 this position.

out

Roasting is really a baking procedure used for meats. Therefore the oven controls are set for Baking. (You may hear a slight clicking sound indicating the oven is working properly.)

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 If you wish to compensate for temperature rise, remove the roast from the oven when its internal temperature is 5° to shown in the Roasting Guide.

Remember that food will continue to cook in the hot oven and therefore should be removed when the desired internal temperature has been reached.

10°F.

less than temperature

10°F.

1. Position oven shelf

at (B) position for small size roast (3 to 5 (R) position for larger roasts.

2. Check the weight of the roast. Place the meat fat-side-up or the poultry breast-side-upon the roasting grid in a shallow pan. The melting fat will baste the meat. Select a pan as close to the size of meat as possible. (The broiler pan with grid is a

good pan for this.)

lbs.)

and at

T. i~

3. Turn the OVEN CONTROL knob to the desired temperature. See the Roasting Guide for temperatures and approximate cooking times.

4. When roasting is finished, turn the OVEN CONTROL knob to OFF and then remove the food from the oven.

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.

Use of Aluminum Foil

You can use aluminum foil to line the broiler pan. This makes clean-up easier when using the pan for marinating, cooking with fruits, cooking heavily cured meats or basting food during cooking. Press the foil tightly around the inside of the pan.

(continued next page)

Page 18

ROAST~G

(continued)

Questions and Answers

Q. Is it necessary to check for doneness with a Q. Do I need to preheat my oven each time I cook

meat thermometer?

A. Checking the finished internal temperature at the A. It is not necessary to preheat your oven.

completion of cooking time is recommended. Temperatures are shown in Roasting Guide. For roasts over 8 lbs., 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 roast or poultry?

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.

ROAST~G GU~E

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 15 to 25 minutes per pound

Make sure poultry is thawed before roasting.

Unthawed poultry often does not cook evenly.

additional time (15 minutes per pound for roasts under Some commercial frozen poultry can be cooked

5 pounds, more time for larger roasts.)

successfully without thawing. Follow directions given on package label.

fipe

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

Oven

Temperature

325°

325° 325°

325°

Doneness

Rare: Medium: Well Done: Rare: Medium: Well Done: Well Done: Well Done: To Warm:

Poultry

Chicken or Duck Chicken pieces

Turkev

*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above

~The

U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only

some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

325° 350°

325°

Well Done: Well Done:

Well Done:

Approximate Roasting Time

in Minutes per Pound 3 to 5 lbs.

24-35 35-39 39-45 21-25 25-30 30-35 28-33 35-45

35-45

18-23 minutes per pound (any weight)

3 to 5 lbs.

35-40 35-40 10 to 15 lbs.

1622

6 to 8 lbs.

18–25

25-31 31-33

20-23 24-28

30-40 30-40

Over 5 lbs. 30-35

Over 15

12-19

Ibs.

Internal

Temperature ‘F.

140°–1500t

150°–1600

170°–1850

140°–1500f

150°–1600 170°–1850

1700–1

80°

170°–1800

115°–1250

185°–1900

In thigh:

185°–1900

140°F.

means

Page 19

BROmmG

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

Your range has a compartment below the oven for broiling. A specially designed broiler pan and grid allow dripping fat to drain away from the food and keeps it away from the high heat of the gas flame.

1. You can change the distance of the food from the

heat source by positioning the broiler pan and grid on one of three shelf positions in the broiler compartment-A (bottom of broiler compartment), B (middle) and C (top).

2. Preheating the broiler or oven is not necessary and

can produce poor results.

3. If meat has fat or gristle around the edge, cut

vertical slashes through both about 2“ apart. If desired, the fat may be trimmed, leaving a layer about 1/8” thick.

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

Turn most foods once during cooking (the exception is thin fillets of fish; oil one side, place that side down on broiler grid and cook without Time foods for about one-half the total cooking time, turn food, then continue to cook to preferred doneness.

4. Arrange the food on the grid and position the

broiler pan on the appropriate shelf in the oven or broiling compartment. Placing food closer to the

flame increases exterior browning of the food, but also increases spattering and the possibility of fats and meat juices igniting.

5. Close the oven and broiler compartment door.

6. Turn the OVEN CONTROL knob to BROIL.

7. Turn the OVEN CONTROL knob to OFF. Remove the broiler pan from the broiler compartment and

serve the food immediately. Leave the pan outside

the range to cool.

— —

t~ming

until done).

Use of Aluminum Foil

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

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.

the grid.

Questions and Answers

Q. When broiling, is it necessary to always use a

grid in the pan?

A. Yes. Using the grid 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 grid 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 the meat with tongs; piercing the 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 using the recommended

shelf position. Broil for the longest period of time indicated in the Broiling Guide. Turn the food only once during broiling.

Page 20

BRO~~G

GU~E

The oven and broiler compartment doors must be closed during broiling.

● Always use the broiler pan and grid that comes with

●

If desired, marinate meats or chicken before broiling.

Or brush with barbecue sauce last 5 to 10 minutes only.

“

When arranging the food on the pan, do not let fatty your range. It is designed to minimize smoking and edges hang over the sides because dripping fat could spattering by trapping juices in the shielded lower part of the pan.

● For steaks and chops, slash fat evenly around the preheated. However, for very thin foods, or to

outside through

edges

of the meat. To slash, cut crosswise

th~

outer fat surface just to the edge of the meat. Use tongs to turn the meat over to prevent piercing the meat and losing juices.

Bacon

Ground Beef

Well Done

Beef Steaks

Rare Medium

Well Done Rare

Medium

Well

Done

Chicken

Bakery Products

Bread (Toast) or Toaster Pastries English Muffins

Lobster Tails

Fish

Ham Slices

Precooked Pork Chops

Well Done

Lamb Chops

Medium Well Done Medium Well Done

Wieners,

similar precooked sausages, bratwurst

Quantity antior Thickness

l/2-lb.

(about 8 thin slices)

l-lb. (4 patties) 1/2 to 314-inch thick

1 -inch thick

(1-lfi lbs.)

X-inch

thick

(2-2k Ibs.)

1 whole

(2 to

2fi-lbs.),

split lengthwise Bone-in

4 bone in breast

2–4 slices

1 pkg. (2)

2-split 2-4

8-oz.

(6 to

l-lb. fillets 1/4 to l/2-inch thick

-inch thick

l/2-inch thick

2 (1/2-inch) 2 (l-inch thick), about 1 lb.

2 (l-inch) about 10–12 oz. 2 (1 X-inch), about 1 lb.

-lb. pkg. (10)

each)

Shelf

Position

c c

B A

c c

B B

B B B B

1st

Side

Minutes

o–11

9 12 13

12-15

30-35

25-30

2-3 3-5

13-16

8 10 10 17

soil the oven.

● The broiler compartment does not need to be

increase browning, preheat if desired.

● Frozen steaks can be broiled by positioning the shelf

at the next lowest shelf position and increasing the

cooking time given in this guide 1 X times per side.

2nd Side

Minutes

4-5

5-6

8-9

6-7

10-12

16–18

10-15

1/2-1

Do not

turn over.

4-5

9-12

4-7

4-6

12-14

1-2

CommentsFood

Arrange in single layer.

Space evenly. Up to 8 patties take about same time.

Steaks less than l-inch thick will

cook through before browning.

Slash fat.

Brush each side with melted butter. Broil with skin-side-down first.

Space evenly. Place English muffins cut-side-up and brush with butter, if desired.

Cut through back of shell, spread open. Brush with melted butter before broiling and after half of broiling time.

Handle and turn very carefully. Brush with lemon butter before and during cooking, if desired. Preheat broiler to increase browning.

Slash fat.

If desired, split sausages in half lengthwise; cut into 5 to 6-inch pieces.

Page 21

Proper care and cleaning are important so your range will give you efficient and satisfactory service. Follow these directions carefully in caring for it to help assure safe and proper maintenance.

BE SURE ELECTRICAL POWER IS DISCONNECTED BEFORE CLEANING ANY PART OF YOUR RANGE.

CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALL BURNER PARTS AND DRIP PANS (IF SO EQUIPPED) IN PLACE.

Sealed Burner Assemblies

Turn all controls OFF before removing the 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 spark igniter is

~~~~~

exposed when the removed. When one

burner is turned to 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.

~’w~ctrode

LITE, all the burners spark.

(on some models)

Grate

Burner Head Electrode

Burner Heads

For proper ignition,

the section that fits over the electrode is kept open. A sewing needle or wire twist-tie works well to unclog it.

The slits in the burner heads of your range must be kept clean at all times for an even, unhampered flame.

You should clean the surface burners routinely, especially after bad these openings.

To remove burned-on food, soak the burner heads

in a solution of mild liquid detergent and

for 20-30 minutes. For more stubborn stains, use a

toothbrush. Before putting the burner head back, shake out

excess water and then dry it thoroughly by setting

it in a warm oven for 30 minutes. Replace the burner caps. Make sure that caps are

replaced on the correct size burner. There is one

small, 2 medium and one large cap.

(on sealed burners only)

make sure the small hole in

spillovers,

which could clog

hot water

Burner

Lift off when cool. Wash burner caps in hot, soapy water and rinse with clean water. You may scour with a plastic scouring pad to remove burned-on food particles. Dry them in a warm oven or with a

cloth~on’t

Replace the burner caps. Make sure that caps are replaced on the correct size burner. There is one small, 2 medium and

Caps

(on sealed burners only)

reassemble them wet.

large cap.

small~ ‘edium~

‘arge~

‘edium@

‘ediumw

+Sma’

@’arg’

Front of Range

Page 22

CAm Am CLEAN~G

(continued)

CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALL BURNER PARTS AND DRIP PANS (IF SO EQUIPPED) IN PLACE.

Standard

On models with standard twin burners, the

cooktop

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 be kept clean at all times for proper ignition and an even, unhampered flame.

win

Burners

lifts up for easy access.

the

surface burners of your range must

(on some models)

Grate

should

You especially after bad

these holes. Wipe off surface burners. If heavy

spillover

the range. Burners lift out for cleaning. Lift up the

cooktop

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 brand or Bon

traces of the cleanser that might clog the surface burner openings. Do not use steel wool because it

will clog the surface burner openings and scratch the surface burners. If the holes become clogged, clean them with a sewing needle or twist tie.

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

Check the flame pattern of each burner. If the flames are

‘~umpy”

sewing needle or twist-tie.

clean the surface burners routinely,

spillovers,

occurs, remove the surface burners from

and then lift out the surface burners.

Ami@

brand. Rinse well to remove any

(not steady), clean the holes again with a

which could clog

Scrub@

Drip

Remove the grates and lift out the drip pans.

Drip pans can be cleaned

~~~f~washeror

pans

(on some models)

[~~

—-

To get rid of burned-on food, place them in a covered container (or plastic bag) with 1/4 cup ammonia to loosen the soil. Then scrub with a soap-filled scouring pad if necessary.

Page 23

Burner Grates

Lift out when cool. Grates should be washed regularly and, of course, after soapy water and rinse with clean water. After cleaning, dry them thoroughly by putting them in a

warm oven for a few minutes. Don’t put the grates back on the range while they are wet. When replacing the grates, be sure they’re positioned securely over the burners.

To prevent rusting on cast iron grates, apply a light coating of cooking oil on the bottom of the grates.

To get rid of burned-on food, place the grates in a covered container (or plastic bag) with 1/4 cup ammonia to loosen the soil. Then scrub with a filled scouring pad if necessary.

spillovers.

Wash them in hot,

soap-

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.

Be careful when you clean the cooktop because the area over the pilot will be hot (on models with standing pilots).

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

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.

Do not store flammable materials in an oven or near the cooktop.

materials, gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

Do not store or use combustible

Oven Bottom

The oven bottom has a porcelain enamel finish. To

cleaning easier, protect the oven bottom from

make

excessive shelf below the shelf you are cooking on. 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.

We don’t recommend using aluminum foil on the oven bottom. It can affect air flow if the holes are

blocked and it can concentrate heat at the bottom of the oven, resulting in poor baking performance.

spillovers

by placing a cookie sheet on the

spillover

If a

the oven to cool first. Remove the oven bottom for easier clean-up and to prevent damage to the continuous cleaning oven coating (on some models).

Frequent (particularly after cooking meat) will prolong the time

between major cleanings. Rinse thoroughly. Soap left

on the oven bottom can cause stains.

For heavy soil, use an abrasive cleaner or a soap- filled scouring pad.

also be used, following the package directions.

does occur on the oven bottom, allow

wipings

with mild soap and water

A commercial oven cleaner may

(continued next page)

Page 24

CAm Am CLEAN~G

(continued)

Oven Light Bulb

The light vary) of the oven. Before replacing your oven light bulb, disconnect the electrical power to the range at

the main fuse or circuit breaker panel or unplug the range from the electrical outlet. Let the bulb cool completely before removing it. Replace the bulb with a 40 watt appliance bulb only. Do not touch a hot bulb

with a damp cloth as the bulb will break.

bulb

is located in the upper left corner (may

(on some models)

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.

~ ~

—

@W.~-

‘ —

The control knobs may

~~~~~~~~~~~~~~~nob,

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.

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,

Removable Broiler Drawer

remove:

1. When the broiler is cool, remove the grid and pan.

2. Pull the broiler drawer out until it stops, then push it back in about one inch.

3. Grasp the handle, Clean the broiler drawer with hot soapy water.

To replace:

Hold

the broiler drawer in the raised position as you slide it partway into the range. Then lower the drawer and push it completely closed.

lift

and pull the broiler drawer out.

(on some models)

Broiler Pan and Grid

After broiling, remove the broiler pan from the oven.

Remove the grid from the pan. Carefully pour out grease from the pan into a proper container. Wash and rinse the broiler pan and grid in hot water with a filled or plastic scouring pad.

If food has burned on,

while hot and cover with wet paper towels or a dishcloth. Soaking the pan will remove burned on foods.

sprinkle the grid with detergent

soap-

The broiler pan may be cleaned with a commercial oven cleaner. Do not use an oven cleaner on the

Both the broiler pan and grid can also be cleaned in the dishwasher.

Do not store a soiled

broiler pan and grid

anywhere in the range.

~rid.

“

Grid

;

=+Pa”

Page 25

Oven Shelves

Clean the shelves with an abrasive cleanser or steel wool. After cleaning, rinse the shelves with

clean water and dry with a clean cloth.

Lift-up Cooktop

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.

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.

(on models with standard twin burners)

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).

Clean under the cooktop

with hot, soapy water and a

clean cloth. If you removed your

surface burners while cleaning, make sure they are properly seated when replacing them.

After cleaning, lower to pinch your fingers). Lower cooktop gently to avoid

blowing out pilot flames (on standing pilot models).

Vent appearance and location vaw

tie

cooktop (be careful not

Removable Storage Drawer

The storage drawer is a good place to store cookware and bakeware. Do not store plastics and flammable material in the drawer.

The storage drawer may be removed for cleaning under the range. or sponge. Never use harsh abrasives or scouring pads.

Clean

the storage drawer with a damp cloth

Removable Kick Panel

The kick panel may be removed for cleaning under the range.

To remove, lift up the bottom of the panel slightly to disengage the panel from the tabs at the base of the range. panel forward until the spring clips

are released at the top of the panel.

Pull

the bottom of the

(on some models)

‘k

To remove the storage drawer:

1. Pull the drawer straight

out until it stops.

2. Tilt the front of the drawer up and free of the range.

To replace the storage drawer:

1. Set the stops on the back of the drawer over the

stops in the range.

2. Slide the drawer evenly and straight back, so that

the rails in the range are engaged.

To replace,

at the bottom of the panel onto

the two tabs at the base of the range and push the top of the panel forward to engage the

spring clips.

insert the two slots

‘=u$~

Page 26

CAW Am CLEA~G

(continued)

Lift-Off Oven Door

The oven door is removable but it is need help removing and replacing the door.

To remove the door, open it a few inches to

position that will hold the door open. Grasp

~~~~~psde

and

lift

the door straight up and off the hinges.

NOTE: Be careful not to place hands between the hinge and the oven door frame as the hinge could snap back and pinch fingers.

To replace the door, make sure the hinges are in the

special stop position. Position the slots in the bottom of the door squarely over the hinges. Then lower the door slowly and evenly over both hinges at the same time. If hinges snap back against the oven frame, pull them back out.

-\,ll

heavy:

You may

TO CLEAN THE DOOR:

(Do not immerse door in water.)

Inside of door:

● Allow to cool before cleaning. For light soil, wipe

frequently with mild soap and water (especially after

cooking meat). This will prolong the time between

major cleaning. Rinse thoroughly. NOTE: Soap left on the oven door causes

additional stains when the oven is reheated.

● For heavy soil, choose an oven cleaner (for

continuous cleaning ovens, before applying a commercial oven cleaner, remove the oven door) and follow label instructions. Rinse well.

Outside of door:

● Use soap and water to thoroughly clean the top,

sides and front of the oven door. Rinse well. You

may

also use a glass cleaner to clean the glass

on the

o-utside

● 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.

of the-door.

porcelain Oven

With proper care, the porcelain

retain its attractive finish for many years.

Soap and water will normally do the job. Heavy

spattering or

mild abrasive cleanser. Soapy, wet pads may also be used. Do not allow food spills with a high sugar or

acid content (such as milk, tomatoes, sauerkraut, fruit

juices or pie filling) to remain on the surface. They

may cause dull spots even after cleaning.

Household ammonia may make the cleaning job

easier. Place 1/2 cup ammonia in a shallow glass pan

and leave in a

fumes will help loosen the burned-on grease and food.

When necessary, you may use a commercial oven

cleaner. Follow the package directions.

Interior

spillovers

cold

may require cleaning with a

oven overnight. The ammonia

(on all models except Continuous-Cleaning models)

enamel

interior will

Cautions about using spray-on oven cleaners:

● Be careful where the oven cleaner is sprayed.

● Do not

and switches (on some models) because it could cause a short circuit and result in sparking or fire.

● Do not

the temperature sensing bulb—it could cause the oven to heat improperly. (The bulb is located at the rear of the oven.) Carefully wipe the bulb clean after each oven cleaning, being careful not to move the

bulb as a change in its position could affect how the

oven bakes.

● Do not spray any oven cleaner on the outside oven

door, handles or any exterior surface of the oven, cabinet or painted surfaces. The cleaner can damage these surfaces.

“spray

oven cleaner on the electrical controls

allow

a film from the cleaner to remain on

Page 27

—

Special Care

The Continuous-Cleaning Oven cleans itself while

cooking. The oven walls are finished with a

coating

cleaners, coarse abrasive pads or coarse brushes. Use of permanent damage.

The special coating is a porous ceramic material,

which is dark in color and feels slightly rough to the touch. If magnified, the surface would appear as peaks, valleys and sub-surface “tunnels.” This rough finish tends to prevent grease spatters from forming little beads or droplets that run down the side walls of a hard-surface oven require hand cleaning. Instead, when spatter hits the porous finish, it is dispersed and partially absorbed. This spreading action increases the exposure of oven soil to heated air and makes it somewhat less noticeable.

Soil may not disappear completely

after extended usage, stains may appear that cannot be removed.

The special coating works best on small amounts of spatter.

especially sugars, egg or dairy mixtures. The oven bottom does not have the continuous cleaning oven coating and can be removed and cleaned with a commercial oven cleaner.

This special coating is not used on the oven shelves, oven bottom or the inside of the oven door. Remove these to clean with a commercial

oven cleaner to prevent damaging the Continuous-

Cleaning Oven coating.

Make sure the oven bottom is in place before you turn the oven on for any reason.

Use care in removing and replacing the oven bottom and shelves and in placing and removing

dishes and food to avoid scratching, rubbing or otherwise damaging the porous finish on the oven walls.

that cannot be cleaned in the usual manner with

soap, detergents, steel wool pads, commercial oven such cleansers

continuous-cleaning Oven

andor

the use of oven sprays will cause

liner,

leaving unsightly streaks that

and at some time

does not work well with larger spills,

Interior

special

(on some models)

To Clean the Continuous-Cleaning Oven:

1. Let range parts cool before handling. We recommend

rubber gloves be worn when cleaning.

2. Remove shelves and cookware.

3. Soil visibility maybe reduced by operating the oven

400°F.

Close the door and turn the OVEN CONTROL knob to hours. Repeated cycles may be necessary before

improvement in appearance is apparent.

Remember: During the operation of the oven, the door and other range surfaces will get hot enough to cause burns. Do not touch. Let the range cool before replacing the oven shelves.

4. If a

spillover

surface, as soon as the oven has cooled, remove as much of the soil as possible using a small amount of water and a stiff-bristle nylon brush. Use water sparingly and change it frequently, keeping it as clean as possible, and be sure to blot it up with paper towels, cloths or sponges. Do not rub or scrub with paper towels, cloths or sponges, since they will leave unsightly lint on the oven finish. If water leaves a white ring on the finish as it dries, apply water again and blot it with a clean sponge, starting at the edge of the ring and working toward the center.

The oven bottom has a porcelain enamel finish.

The oven bottom comes out for cleaning away from the Continuous-Cleaning Oven.

The inside of the oven door has a porcelain enamel finish. The oven door lifts off for

the Continuous-Cleaning Oven. For how to clean the inside of the oven door refer to the Lift-Off Oven Door section.

Do not use soap, detergent, steel wool pads, commercial oven cleaner, silicone oven sprays, coarse pads or coarse brushes on the porous surface. These products will spot, clog and damage

the porous surface and reduce its ability to work.

not scrape the porous surface with a knife or

spatula—

finish.

or heavy soiling occurs on the porous

they could permanently damage the

400°F.

Time for at least four

cleaning awav

instm-ction~

from

Page 28

FOR YOUR SAFETY

If you smell gas:

1. Open windows.

2. Don’t touch electrical switches.

Efinguish

any open flame.

4. Immediately call your gas supplier.

FOR YOUR SAFETY

Do not store or use combustible materials, gasoline or other flammable

vapors and liquids in the vicinity of this

or any other appliance.

IMPORTANT

Remove all literature from oven before connecting gas and electrical supply to range.

pacting

material and

DIMENSIONS AND CLEARANCES

Provide adequate clearances and adjacent combustible surfaces.

betieen

Depth with Door Closed

, (Includes Door Handle):

the range

BEFORE YOU BEGIN

Read these instructions completely and carefully.

IMPORT-:

Save these instructions

for the local electrical inspector’s use.

INfl~ER:

bave

these instructions

with the appliance tier installation is

completed. CONSUMER: Keep this Use and Care

Guide and the Installation Instructions

for future use.

appfiance must be

This

proper~

grounded.

WARNING

Improper installation, adjustment, alteration, service or maintenance can cause injury or property damage. Refer to

this guide. For assistance or additional

information, consult a service agency, manufacturer (dealer) or

the gas supplier.

qualfied instiler,

See

Chati Below for Height

Depth

Range Height:

36”

JGSS05

JGBS03

40”

44” JGBS04

46X”

JGBS17

JGBS18 JGBS22

JGBS06 JGBS07

JGBS20 JGBS23

JGBC17 JGBC19

JGBC18

~UTION

Do not attempt to operate the oven of

this range during a power failure (Electric

Ignition models only).

Page 29

lM~RTANT

InstaUation of

local codes, or in

SAFETY INSTRUCTIONS

tiis

range must conform with

tie

absence of local codes,

with the National Fuel Gas Code, ANSI

2223.1, latest edition. In Canada, initiation must conform with the current Natural Gas Instigation Code, current Propane Initiation Code,

B149.2,

and

witi lod

CAN/CGA-B149.l

or the

CAN/CGA-

codes where applicable.

This range has been design-certified 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

guide. Read them carefully.

● Have your range installed by a qualified

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

180°F 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°

. Avoid placing cabinets above the range. To

reduce the hazard caused by reaching over the

open flames of operating burners, install a ventilation hood over the range that projects forward at least 5“ beyond the front of the cabinets.

● The ventilating hood must be constructed of

sheet metal not less than 0.0122” thick. Install above the cooktop with a clearance of not less than 1/4” between the hood and the underside of the combustible material or metal cabinet.

The hood must beat least as wide as the

appliance and centered over the appliance. Clearance between the cooking surface and the

ventilation hood surface MUST

~SS

THAN 24 INCHES.

EXCE~ON:

Installation of a listed microwave

NE~R

oven or cooking appliance over the cooktop shall conform to the installation instructions packed

with that appliance.

● If cabinets are placed above the range, allow a

minimum clearance of 30” between the cooking surface and the bottom of unprotected cabinets.

If 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

MU= NE~R

~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

●

CA~ON:

this section.)

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

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 cooktop 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.

ranges can tip and injury 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 the device is installed and engaged properly, carefully tip the range forward. The

Page 30

GENERAL

●

See

Dimensions and Clearances in this section for all rough-in and spacing dimensions. These dimensions must be met for safe use of your range. The location of the electrical

outiet md

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

wdl

and sidewalls of the range.

LO~TION

Do not locate the range where it may be subject

to strong drafts. Any openings in the floor or wall behind the range should be sealed. Make sure the openings around the base of the range that supply fresh air for combustion and ventilation are not obstructed by carpeting or woodwork.

PROTECT YOUR FLOOR

Your range, like many other household items, is heavy and can settle into soft floor coverings

such as cushioned vinyl or carpeting. Use care

when moving the range on this type of flooring.

It is recommended that the following simple and

inexpensive instructions be followed to protect your floor.

The range should be installed on a sheet of

plywood (or similar material). covering ends at the front of the range, the area that the range will rest on should be built up with plywood to the same level or higher than the floor covering. This will allow the range to be moved for cleaning or servicing.

your floor covering will withstand

the Important Safety Instructions section of the Instillation Instructions.)

KITCHEN

~BINETS

Make sure the wall coverings around your range can withstind the heat generated (up

200°F)

by the range. (See the Importint Safety Instructions section of the Installation Instructions.)

men

the floor

Mso, make sure

180°E

(See

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.

TOOLSYOU WILL NEED

●

Phillips and flat-blade screwdrivers

● Pencil and ruler

● Two pipe wrenches (one for backup)

●

1%” open-end or adjustable wrench

● Nut drivers or wrenches: 3/16” and 1/4”

ADDITIONAL

●

Gas line shut-off valve

● Pipe joint sealant or

WTERWLS

UL-approved

YOU

NEED

pipe thread tape with Teflon* that resists action of natural and LP gases

●

Flexible metal appliance connector (1/2” I. D.)

A 5-foot length is recommended for ease of

installation but other lengths are acceptable. Never use an old connector when installing a new range.

● Flare union adapter for connection to gas

supply line (3/4” or 1/2”

● Flare union adapter for connection to pressure

regulator on range (1/2”

*Teflon: Registered trademark of DuPont

NPTx

1/2” I. D.)

PREPARATION

Remove all tape and packaging. Lift up the

cooktop

and remove any packing material under it. Make

sure the standard twin burners are properly seated and level.

● Take the accessory pack out of the oven.

● Check to be sure that no range parts have

come loose during shipping.

(on models with standard

tin

burners)

Page 31

❑

pRovlDEADEQuATE

Your range is designed to operate at a pressure

of 4“ of water column on natural gas or, if designed

for LP gas

column. Make sure you are supplying your range with the type of gas for which it is designed. This range is convertible for use on natural or propane gas, if you decide to use this range on a different type of gas, conversion adjustments must be made by a service technician or other 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 supplied must be between 10” and 13” of water column.

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

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.

@ropane

men

or butane), 10” of water

checking for proper operation of

GAS

SUPPLY

qualtiled

gas, the pressure

Gas Pipe and

for Models Equipped with Sealed Burners

Gas Pipe and Models Equipped with Standard Twin Burners

Electrie

Outlet Locations

Electrie

Outlet locations for

❑

CONFECT

THE RANGE

TO GAS

Shut off the main gas supply valve before disconnecting the old range and leave it off until new hook-up has been completed. Don’t forget to relight the pilot on other gas appliances when you turn the gas back on.

Because hard piping restricts movement of the

range, the use of an A.

G.A.-certfled

flexible

metal appliance connector is recommended

unless local codes require a hard-piped connection.

Never use an old connector when installing a

new range. If the hard piping method is used, you must carefully align the pipe; the range cannot be moved after the connection is made.

To prevent gas leaks, put pipe joint compound

on, or wrap pipe thread tape with Teflon*

around, all male (external) pipe threads.

*Teflon: Registered trademark

DuPont

This area allows for flush range installation with

through-the-floor

connection of pipe stub/shut-off valve.

(c<]ntinued

pclge)

Page 32

CONNECT THE

WNGE

TO GX (continued)

Flexible Connector Hookup for Models

witb

Equipped

Pressure Regulator

Sealed Burners

Flexible

Conneetor

and Rigid Pipe Hookups for

Models Equipped with Standard Twin Burners

~~~:~Ada,FN,eup:fw

Rigid Pipe

HookupforModels

with Sealed Burners

Pressure

,.m@m-,

Nipple Union

~oo~,~ow-

(provided)

‘+ Regulator

,~J?

~Valve

Equipped

Flex

Connector

(6ft. max)

Adapter

Gas

ShuPoff

90° Elbow

Black

Iron Pipe

Flex Connector

P-

Manifold Pipe

e-.

(6 ft. max.)

Adapter

-~d

Black Iron Pipe + .

Union~

Nipple

+Shut-off~

Valve

112”

Gas Pipe

Gas

314”+

‘“

D B

SE-;

●

—.

Union

Nipple

Gas

Shut-off

Valve

Page 33

Install a manual gas line shut-off valve in the gas line in an easily accessed location outside of the range. Make sure everyone operating the range knows where and how to shut off the gas supply to the range.

2. Install male 1/2” flare union adapter to the 1/2” NPT internal thread elbow at inlet of regulator. On models equipped with

standard

thread end of the 1/2” flare union adapter to the

regulator. Use a backup wrench on the regulator fitting to avoid damage.

men

remove the 90° elbow for easier installation.

3. Install male 1/2” or

to the off valve, taking care to back-up the shut-off valve to keep it from turning.

Connect flexible metal appliance connector to the adapter on the range. Position range to permit connection at the shut-off valve.

men

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:

CHECK FOR GAS

men

to pressure test the gas supply system of the residence, disconnect the range and individual shut-off valve from the gas supply piping. 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.

tin

burners, install the male pipe

1/2” NPT internal thread at inlet of pressure

installing the range from the front,

3/4”

flare union adapter

internal thread of the manual shut-

all connections have been made, make

DO NOT USE A

FME

using test pressures greater than 1/2 psig

men

❑

ELECTRlmL

Electrical Requirements

12@volt,

60 Hertz, properly grounded branch

circuit protected by a 15-amp or

CONNECTIONS

(on

some models)

20amp

circuit

breaker or time delay fuse.

Extension Cord Cautions

Because of potential safety hazards associated

with

certiin

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

FOR PERSONW SAFETY, THIS

read carefully)

APPL~CE

MUST BE PROPERLY GROUNDED.

The power cord of this appliance is equipped

with a three-prong

@rounding)

plug which

mates with a standard three-prong grounding

wall receptacle

PREFERRED , METHOD

qual~led electrician to make sure the receptacle

is properly grounded.

mere

encountered, it is the personal responsibility and obligation of the customer to have it replaced with a properly grounded

DO NOT, UNDER CUT OR PRONG FROM THE

a standard two-prong wall receptacle is

REMO~

~g G

Ensure proper

ground exists before use

threeprong

THE THIRD (GROUND)

PO~R

minimize the possibility of electric shock hazard from this appliance.

The customer should have the wall receptacle

and circuit checked by a

wall receptacle.

CIRCUMST~CES,

CORD.

Page 34

ELECTRl~L

❑

Usage Sitiationswhere &pliance

Power Cord An

adapter maybe used only on a 15-amp

CONNECTIONS

wifl

be Disconnected

(continued)

Mquen@.

circuit. Do not use an adapter on a 20-amp circuit.

TEMPOMY CONNE~ON

Were

local codes permit, a

may be made to a properly grounded two-prong wall receptacle by the use of a

UL-listed

adapter, available at most hardware stores. The larger slot in the adapter must be aligned with the larger slot in the wall receptacle to provide proper polarity in the connection of the power cord.

TEMPORARY METHOD

(Adapter plugs not permitted in Canada)

Align large

prongslslots

CA~ON:

Attaching the adapter ground

terminal to the wall

~..l.

~i;, ~

recep~cle

. OB

Ensure proper

ground and firm connection

before use

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

Cord

Situations where

be Disconnected

A..liance

Frequen@.

Power

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

qual~led

electrician

before using the appliance.

The instillation of appliances designed for

mobile home installation must conform with the Manufactured Home Construction and Safety Standard, Title 24

(formerlythe

Federal

CFR,

Stindard

Part 3280

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

CN/CSA

Z240/MH Mobile Home Installation Code.

Electric Disconnect

Locate

disconnect plug on the range back.

2. Pinch sides of connector and pull out of

range back.

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.

Page 35

❑

StiL

THE OPENINGS

Seal any openings in the wall behind the range and in the floor under the range when hookups are completed.

❑

LIGHT

THE

PILOTS

(For Models Equipped with Standing Pilots. If the range is an electric ignition model, the burners are ignited by electric ignition which eliminates the need for

The range should be installed in its permanent position before any pilots are lit or adjusted.

Light the Surface Burner Pilots

CA~ON:

Make sure the surface burner

control knobs are in

attempting to light the pilots.

1. Raise the

2. Light both pilots with a match.

To avoid pilot outage, use caution when

closing

NO~:

constructed or remodeled home or apartment that will be unoccupied for more than a month.

Each pilot flame was adjusted at the factory to be approximately 5/16” tall. A tinge of yellow appearing at the upper tip is normal. pilot adjustment is necessary, follow instructions at right.

cooktop.

cooktop

Do not leave standing pilot lit in a newly

after lighting pilots.

stiding

the OFF position before

pilot lights.)

you find

Miust the Surface Burner Pilots if

Necessa~

of the manifold panel.

3. To adjust, use a

blad~type

screwdriver with a shaft diameter of less than 3/16”. Turn pilot adjustment screw until pilot is 5/16” high. Do not reduce the flame to less than 5/16” or pilot outage may occur. A pilot flame burning higher than recommended may generate soot (carbon black) on the bottom of your

Light the Oven Pilot

CA~ON:

Make sure the

cooktop.

O~N

CONTROL knob is in the OFF position before attempting to light the pilot.

Remove the broiler drawer by sliding the drawer all the way out and then lifting slightly to remove it from it’s tracks.

bcate

back of the broiler

compartment. The pilot

is attached to the left

side of the oven burner.

3. Light the pilot with a match. No adjustments ar required for natural gas. For LP gas, see How to

Convert the Range for

Use with

Natural Gas section.

the pilot at the

Gas or

(continued next page)

Page 36

Light the Pilots

(continued)

Heater Pilot Flame

Quali~

The combustion quality of burner flames needs

to be determined visually.

m~~~~~~~~~mes-

of Flames

..f;;

.;:::!.

,;::.

:::;;

!;j..

::.!’

‘;?:’

. . . .

.,,:

.~,~j:

4. Turn the above and impinge on the temperatureresponse element.

The oven burner will light in 3090 seconds. The oven burner will operate until the set

temperature is reached. The oven burner will continue to cycle on and off as necessary to maintain the oven at the temperature indicated by the

❑

CHECK IGNITION

Sutiace

Operation of all should be checked after the pilots have been lighted (on some models) and range and gas supply lines have been carefully checked

for leaks.

Stinding

Select a top burner knob and simultaneously push in and turn to HI position. The burner should light within a few seconds. Try each burner in succession until all burners have been checked.

Electric Ignition Models

Select a top burner knob and simultaneously push in and turn to a snapping sound indicating proper operation of the spark module. Once the air has been purged from the supply lines, burners should

light within 4 seconds. After burner lights,

rotate knob out of the

burner in succession until all burners have

been checked.

OWN

CONTROL knob to a setting

200°F.

The pilot flame will increase in size

OWN

CONTROL knob.

OF SURFACE BURNERS

Burner Ignition

cooktop

Pilot Models

and oven burners

LITE

position. You will hear

LITE

position. Try each

(B) Yellow tips on

outer

Normal for LP gas

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

cones is normal.

❑

Your oven is designed to operate quietly and

automatically. To operate the oven, turn the CONTROL knob to a setting above 200° 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 indicated by the

Electric ignition models require electrical

power to operate. The oven cannot be lit during a power outage. Gas will not flow unless the glow bar is hot.

If the oven is in use when a power outage occurs, the burner will shut off and cannot be power is restored.

gas, some yellow tipping on outer

CHECK IGNITION OF OVEN BURNER

maintin

the oven at the temperature

OWN

CONTROL knob.

cones—

Sofi

blue

re-lit

flme-

OWN

until

Page 37

❑

ADJUST

ADJUSTMENT SHUTTERS ON MODELS WITH A

STORAGE DRAWER, IF

if your range is equipped with a broiler drawer.)

adjustment shutters for the top and bottom

burners regulate the flow of air to the flames.

BROILAHD

OVEN BURNER AIR

WECESSARY

(See

Step 9

To determine if the bottom burner flames are

burning properly, remove the oven bottom and the burner baffle [on some models (see below)].

Names

and, if range is supplied with natural gas, should burn with no yellow tipping. 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.

should have approximately 1“ blue cones

With

most LPgas,

.->

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 the Care and Cleaning section in this guide.

To adjust the flow of air to either burner, loosen the Phillips head screw and rotate the shutter toward open or closed position as needed.

!~~~

~“enBotto%q;>x<&

-J

-\l

To remove

Remove the knurled 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

models):

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.

the

oven bottom:

the

burner

btifle

(on some

The flames for the top

steady with approximately 1“ blue cones and should

not extend out over the edges of the burner baffle.

broil)

burner should be

(continue(l ne.rt /3uge)

Page 38

❑

ADJUSTING THE AIR ADJUSTMENT

(See

Step 8 if your range is equipped with

a storage drawer.)

To determine if the bottom burner flames are

burning properly, first remove the oven bottom and the burner baffle (on some models).

Oven

To remove

Remove knurled screws holding down rear of

oven bottom.

2. Grasp oven bottom at finger slots on each side.

3. Lift rear of oven bottom enough to clear the lip of range frame, then pull out.

Burner Baffle

On Some Models

the

oven bottom:

—

‘*/

Remove Screw

‘

With the baffle removed, properly adjusted flames should have approximately 1“ blue cones and, if range is supplied with natural gas, should burn with no yellow tipping.

small yellow tips at the end of outer cones are

normal.) Flames should not lift off burner ports.

If lifting is observed, gradually reduce air shutter opening until flames are stabilized. With the baffle in place, or with the oven bottom in place (on models not equipped with a burner baffle), the flames should burn steady. They should not extend past the edges of the burner baffle (or the oven bottom if there is no baffle).

The shutter for the oven burner is near the back

wall of the oven and behind the broiler drawer.

To remove the broiler drawer:

1. Pull the drawer out until it stops, then push it

back in about one inch.

2. Grasp handle, lift and pull broiler drawer out.

with

most LP gas,

To remove the burner

models):

1. Use a nut driver to remove the 1/4” head screw shown in Do not remove any other screws.

Pull baffle straight out until it is free from the

slot that holds it at rear of oven.

bdfle

(on some

the

illustration above.

hex-

Remove the metal shield at the rear of the cavity. The air adjustment shutter is behind this shield. To adjust the flow of air to the burner, loosen the Phillips-head screw and rotate the shutter to

allow more or less air into the burner tube.

Page 39

❑

LEVELIHG

THE RANGE

1. Remove the storage drawer, broiler drawer or

kick panel.

2. Use a 3/16” open-end or socket wrench to back out both rear leveling legs approximately two turns.

3. Use a 1%” open-end or adjustable wrench to back out the front leveling legs two turns.

4. Install the oven shelves in the oven and position the range where it will be installed.

5. Check for levelness by placing a spirit level or a cup, partially filled with water, on one of the oven racks. E 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.

~ IHSTA1lIHG

THE

AHTI-TIP

DEVICE

Anti-Tip

Slotted Head

‘crew~qw

Device

lllDlate I

2%” ,~’’’:a;::;:dg~

“w

bcate

toward the center of the range from the marked edge of the range.

3. Using the device as a template, mark the

position of the hole for the screw.

4. For wood construction, drill a pilot hole at an angle of 20 degrees from the horizontal. A nail

or awl maybe used if a drill is not available. Mount the Anti-Tip device with the screw

provided.

For cement or concrete construction, you will need a 1/4” x 1%” lag bolt and a 1/2”

sleeve anchor, which are not provided. Drill

the recommended size hole

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.

the

outside;dge

of the device 2%”

O.D.

for

the hardware.

W~ING:

●

Range

MUfl

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 universal

Mark the wall where the range is to be located. Be sure to allow for the countertop overhang if you intend to install the range next to cabinets.

fit

this application, use the

Anti-Tip device

MGHT

W02X7909.

EDGE of the

5. Slide the range against the wall, and check

for proper installation by grasping the front edge

cooktop

of the range forward.

WHEN ALL HOOKUPS ARE COMPLETED:

~KE

SURE ALL CONTROLS ARE LEFT

OFF POSITION.

~KE

SURE THE FLOW OF COMBUSTION

VENTIMTION MR TO THE RANGE IS

and carefully attempting to tilt the

THE

AND

UNOBSTRU~ED.

Page 40

HOW TO CONVERTA SEALED BURNER RANGE FOR USE WITH

This

range leaves the factory set for use with natural

gas. If you convert to

1P GAS OR

gas, keep these instructions

and orifices in case you want to convert back to

natural gas. The conversion should be done by a qualified

technician or installer.

TOOLS REQUIRED:

1/2” open-end wrench Flat blade screwdriver (small) Nut drivers: 9/32” or 7mm

❑

pREpARE

(1) Turn off gas supply at the wall. (2) Turn off

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

RANGE FOR CONVERSION

the electical

NATUW

power to the range.

REGU~TOR

GAS

❑

COHVERT

(continue~

this protective cap’

except for conversion

THE PRESSURE

REGU~TOR

Cap Assembly

2. Unscrew the plastic-protected hex-nut cap

from the regulator.

3. 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.

4. 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.

5. Screw the hex-nut cap back into the regulator.

Do not

overtighten.

W~ING:

regulator from

Do not remove the pressure

tie

range.

1. Remove the storage drawer, broiler drawer or kick panel and locate the pressure regulator at rear of the range,

Remove Screws

Access Cover

On some models, you may have to remove an access cover also.

CONVERTING SURFACE BURNERS

— Grate

Remove grates, burner caps and burner heads.

2. Remove the brass orifice

spud inside the chimney of each burner using a 9/32” or 7mm nut driver.

3. Install the orifice spuds

Chi

according to one of the following diagrams (see

❑

or ❑ ), for LP gas or natural gas, depending on

which you are converting to.

Orifi/e spud

Page 41

❑

Orifice Spuds for Converting to

orifice spuds are in a small plastic bag packed

with this Use and Care Guide.

LPGas:

orifice spuds have a 2-digit number and the letter “L” on the top. Each orifice spud will also have 1,2 or 3 grooves on the top, denoting the location on the range where it is to be installed as shown below.

❑

Orifice Spuds for

Natural gas orifice spuds have a 3-digit number and the letter “N” on the top. Each orifice spud will also have 1, 2 or 3 grooves on top denoting the location on the range where it is to be installed as shown below.

Convetiing

to Natural Gas:

❑

CONVERT

Oven Burner

1. Remove oven door, storage drawer or broiler

drawer, oven bottom and burner baffle (on some models). The lower burner orflce spud is located behind the storage drawer, broiler drawer or kick panel. (On some models, a metal shield must be removed to access the orflce.)

To convert to U gas,

2. use a 1/2” wrench to turn

the lower burner orifice spud clockwise. Tighten the spud only until it is snug.

To prevent damage, do

not

overtighten the spud.

To convert to

loosen the spud about 2 turns.

Broil Burner

THE OVEN BURNER ORIFICES

natird

(on some models)

gas,

4. To prevent leakage, make sure the orifice spuds are securely screwed into the gas inlet tubes.

5. Put old orifice spuds back in the bag to save for possible future conversion.

N~: Ean

dropped, the can be raised by releasing the 2 front clips with a large flat

bladescrewdtiver

When lowering it, make sure it snaps over the clips.

orifice spud is accidentally

cooktop

To convert to LP

the upper burner spud only until it is snug with the base. To prevent damage, do not

To convert to

about 2 turns.

❑

COHVERIAIRADJUSIMENI

Screw

Air Shutter

of the burner baffle. operation, check for flames lifting off burner

ports. shutter opening until flames are stabilized.

For

1/2” or about 3/4 of the way open.

lifting is observed, gradually reduce air

natiral

gap,

use a 1/2” wrench to turn

otilce

spud clockwise. Tighten

overtighten

natiral

gas, the shutter should be open

gas, loosen the spud

For LP gas, loosen the

Phillips head screw and rotate the shutter to the full open position. With baffle in place, flames should have approximately l-inch blue cones and should not extend beyond the edges

~er

30 seconds of burner

spud.

SHUTTER

(continued next page)

Page 42

❑

CHECK

FOR L~KS

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.

❑

CHECK

combustion quality of burner flames needs

QUALl~

F-ES

to be determined visually.

(A)

YeUow flames—

Call for service

CA~ON:

CHECK FOR GAS LEAKS.

DO NOT USE A

FHE

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.

❑

ADJUST LOW

NOTE:

Only valves with these types of knobs are adjustable.

FME

SETTING

3 ~;:,:,

.,,

. . .

“.: ,’

:,:.,’.,.::..:..:.

OFF

● (

~.:>

.::.:::.

....::..:::..

. . . . . . . .

. .

. . . . . . .

. . . . .

... .

......:::::::::.:..

g z

1. Light the top burners and continue turning all

of the surface knobs to LOW.

2. Remove all four knobs.

(B) Yellow tips on

outer

cones—

Normal for LP gas

flamee

Normal for natural gas

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.

conversion for sealed burner models is now

complete.

~w~j~~~;o

w~y

decrease flame size, counterclockwise to increase flame size.

\/‘\

Adjust until the flame is about the same height as the top of the burner.

4. Replace the knobs.

5. Check for flame outage by opening and

closing the oven door several times.

the flame

goes out, increase the flame size.

Page 43

HOW TO CONVERT A STANDARD

~lN

BURNER RANGE FOR USE WITH 1P GAS OR

NATUU

~is

range leaves the factory set for use with natural

gas. If you convert to

and

otices

natural gas.

The

conversion should be done by a qualified

technician or installer.

TOOLS REQUIRED:

1/2” open-end wrench Flat blade screwdriver (small) Nut drivers: 5/16” or a small adjustable

(depending on the size of the spuds)

❑

(1) Turn off gas supply at the (2) Turn off the

If range has not yet been connected to gas supply, or if pulled out from the wall to make conversion easier.

GAS

gas, keep these instructions

in case you want to convert back to

PREPARE

fletible connection was made, range may be

~GE

FOR CONVERSION

electid

power to the range.

wM.

❑

CONVERTING SURFACE BURNERS

Lift

cooktop.

2. Lift burner assemblies straight up and set aside to gain access to surface burner spuds.

3. With a 5/16” or small adjustable wrench, remove each of the four spuds on the surface burner gas inlet tubes and replace them with the correct gas spuds mounted in a holder at the right rear of the range, above the regulator. Natural gas spuds are brass and

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.

Top Burner

Natural Gas

(Propane)

Ofice Dtill Sk

#54 (.0550 Dia.) #66 (.0330 Dia.)

“

Color

Brass

Red or Silver

❑

CONVERT THE PRESSURE

W_NG:

regulator from

1. Remove the

Do not remove

tie

range.

cooktop

and locate the pressure

REGUWTOR

tie

pressure

regulator at right rear of the range.

o Ran

own

USH

Cap

NAT — Cap

Use a coin to remove the cap from the

Gas Flow

DOWN TO OPEN.

pressure regulator.

3. 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.

❑

CONVERT

Oven Burner

Remove oven door, storage drawer or broiler

THE OVEN BURNER ORIFICES

drawer, oven bottom and burner baffle (on some models),

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

1/2” wrench to turn the lower burner Tighten the spud only until it is ‘

snug. To prevent damage, do not

overtighten

To convert to natural gas,

ortice

spud clockwise.

the spud.

gas, use a

loosen the spud

“’.,.,,

..,,

about 2 turns.

Broil Burner

To convert to

(on

some models)

gas, use a 1/2” wrench to turn the upper burner

otice

spud clockwise. Tighten spud only until it is snug with the base. To prevent damage, do not

overtighten

To convert to natural gas, loosen the spud

spud.

about 2 turns.

Page 44

❑

CONVERT AIR ADJUSTMENT SHUTTER

For LP gas, loosen the Phillips head screw and rotate the shutter to the full open position.

With baffle in place, flames

should have approximately 1inch 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. shutter opening until flames are stabilized.

For natural gas, the shutter should be open

lifting is observed, gradually reduce air

Screw

~~Utter

1/2” or about 3/4 of the way open.

❑

CHECK

FOR L~KS

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:

CHECK FOR GAS

DO NOT USE A

FME

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.

❑

CHECK QUALITY OF

The

combustion quality of burner flames needs

to be determined visually.

(A)

(B) Yeflow tips on outer

cones—Normal for LP gas

SoRblue tie-Normal for

(C)

natural gas

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 is normal.

❑

(for Models Equipped with Standing Pilots)

1. Remove the

knob.

2. Locate the thermostat adjustment screw at left of

thermostat shaft. Turn the

screw until the small pointer stops at the type of gas you are converting to.

The most the screw will move is 1/2a turn.

3. Replace the

gas, some yellow tipping on outer cones

ADJUST OVEN THERMOSTAT

OWN

or N, depending on

OWN

FUES

YeUow

~e=dl

CONTROL

CONTROL knob.

for service

# ~ -

❑

ADJUST LOW

NOTE:

types of knobs are adjustable.

Only valves with these

Light the top burners and continue turning all of the surface knobs to LOW.

2. Remove all 4 knobs.

3. With a small flat blade screwdriver, turn the valve set screws clockwise to decrease flame size, counterclockwise to increase flame size. Adjust until the flame is about the same height as the top of the burner.

4. Replace the knobs.

5. Check for flame outage by opening and closing the oven door several times. If the flame goes out, increase the flame size.

F~E

SETTING

WA+>

OFF

● $

2. ~fp

,,. ......:,.

❑

ADJUST THE SURFACE BURNER PILOTS

(for Models Equipped with Standing Pilots)

3/16”. Turn pilot adjustment screw until pilot 5/16” high. Do not reduce the flame to less than 5/16” or pilot outage may occur. burning higher than recommended may generate soot (carbon black) on the bottom of

cooktop.

your

A pilot flame

Page 45

PROBLEM

POSSIBLE CAUSE

●

Plug on

the range is not

completely

* Pilot(s) is (are) not lit (on

for

S~@ng

* The

circuit breaker in your

* Oven

controls

Pilot

not

Models in

properly

standing

Using

house has been

set.

inserted in the electric~ outiet,

pilot models).

Seethe Lighting

Your Oven,

tipped, or a fuse has

Instmctions

been

blown.

$URPACE RU~RS

LIGHT BUT OVEN

DOES

TOP BURNERS DO NOT LIGHT OR DO NOT

BURN EVENLY

NOT

* The oven gas shut

cleaning or

check the

the cooktop

check the oven gas shut

the storage

off valve

may

have accidentily

moving.

oven

gas

shut off valve on standard twin burner

and look for

the

gas shutoff

Qff

valve on sealed burner models, remove

drawer, broiler drawer or kick

off lever at the back of the range. On

cover

remove an access

●

Make

●

Burner

sure electrical plug is plugged into a live

holes

on the side or around

(on

burners

models with standard twin burners) or

sealed burners) or burner

sewing

neede or twist tie. Make sure you do not

spill-proof models,

●

Pilot(s) is

(are)

not lit

for Standing Pilot Models

also.

caps

on spill-proof models, md

check

electrode area for burned-on

(on

standing pilot models). See

Surface Cooking.

the

top of

been moved

lever at the extreme

panel

and

look

some

models you

power

outlet.

burner may

burner

enlarge

food

the

during

models,

raise

right rear corner.

for

the

gas

shut

may have

be clogged. Remove

heads

(on models

clean

them with a

with

the holes. On

or grease.

Lighting Instructions

BUWERS OR YELLOW-TEPED ~AMES

BURNER

LARGE OR YELLOW

HAVE YELLOW

~AMES VERY

If burner flames look like (A), call for

like (B) or {C), depending on

* Witi LP gas,

●

If range is connected to LP gas, check @l steps in the Installation Instructions.

some yellow tipping on outer cones is normal.

the

se~iee. Norm@

type of gas you use.

burner flames

(continued next page)

should

look

Page 46

●

PROBLEM SOLVER

(continued)

PROBLEM

CLOCK DOES NOTWQRK

OVEN LIGHT

COME ON

STRONG ODOR

OVEN

TOO HOT RAtiOW E~CT

IN ~E

(an

some models)

FOOD

DOES

BROIL

PROPERLY

DOES NOT

TEMPERAWRE

TOO COLD

OVEN

~DOW

NOT

POSSIBLE CAUSE

* Range

* Bulb *

●

* BA-ROIL switch (on * Oven

●

- Oven bottom

electrical plug

blown

fuse or tripped

may be

Electrical

loose

plug must

Improper airlgas ratio in

odor

from

the

times oven is

The

OVEN CO~ROL knob needs

Oven

Thermostat-Do It

This is

Oven

controls not properly set. See

door

Improper shelf position being

Food is being cooked on a hot pan.

Cookware is not suited

Alnminum fofi

slit as remmmended.

used.

now. It

mMor

used on the broiler pan rack has

not

must be circuit

burned out.

be plugged

securely seated in a

breaker.

oven. Adjust oven burner air shutter.

insulation around the oven liner is normal for the first few

This

is temporary.

Yourseffsection.

caused

the heat

some models) turned to

broiler

securely

drawer not

for

bruiling.

seated

used.

Iive power

into

a live

power

outlet.

adjustment. See the Adjust

treatment applied to the oven window.

the Broiling

closed.

See the Broiling section.

in position.

section.

the

incorrect setting.

not bmn fitted

outlet.

tie

properly

Check

for

FOOD DOES NOT

RAKE PRUPERLY

If you need more help... call, toll free:

GE Answer Center”

800.626.2000 consumer information service

ROAST

Q Oven * BA~ROIL switch (on * Shelf Q Inoorre~t cookware

●

Oven

●

Aluminum foil

●

Oven

controls

position is

thermostat needs adjustment.

Yourxe~section.

bottom not

nut

properly set.

noc

correct.

or cookware of improper size is

used

improperly in the

securely seatid in position.

some

See

models] turned

the

Baking

See

the Adjust the

oven.

or Roasting section.

to the incorrect setting.

being

used.

Oven Thermostat—

Page 47

Wdll

Witi

information or assistance from GE,

Be There

the purchase of your new GE appliance, receive

wdll be there. All you have to do is call—toll-free!

tie

assurance

fiat ifyou

ever need

I}Home

Repair

Semice

80MEXARES-(80W2-2737)

AGE consumer service professional will provide expert repair service,

scheduled at a time that’s convenient for you. Many GE Consumer Service company-operated locations offer you service today or tomorrow, or at your con-

venience

Our factory-trained technicians know your appliance inside and out–so most

repairs can be handled in just one visit.

(7:00 a.m. to 7:00 p.m. weekdays, 9:00 a.m. to 2:00 p.m. Saturdays).

GEAnswer Cente~

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.

,LLw m-.,.”.,..,-.

.-u.,

s.m,oM..A

m.,”.

.... .-,”

-.a.-. ~..=,..,

For Customers With SpecialNeeds...

80~626.2000

Upon request, GE will provide Consumers with impaired hearing or speech who have Braille controls for a variety of GE access to a appliances, and a brochure to call assist in planning a barrier-free information or service. kitchen for persons with limited mobility. To obtain these items, free of charge, call 800.626.2000.

TDD or a conventional teletypewriter may

800-TDD-GEAC (800-833-4322) to request

SeNice

Contracts

80M262224

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.

Parts

andAccessories

80@62&2002

Individuds qualified to service their own appliances

can have needed parts or accessories sent directly to

their home. The GE parts system provides access to over 47,000 parts... and all GE Genuine Renewal Parts are

fully warranted. VISA, MasterCard and Discover cards

are accepted.

User maintenance instructions contained in this

cover procedures intended to be performed by any user.

Other servicing service personnel. Caution must be exercised, since improper servicing may cause unsafe operation.

gener~y shotid

be referred to

boo~et

qudfied

Page 48

YOUR GE GAS RANGE

JGBC:

WARRANTY

Staple sales slip or

cancelled

check

here. Proof of original purchase date

is needed to obtain service

under warranty.

WHAT IS COVERED

WHAT IS NOT COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original purchase, we

charge, parts and service labor in

your home to repair or replace

any

pan of

because of a manufacturing defect.

● Service trips to your home to

teach you how to use the product.

Read your Use and Care material.

If you then have any questions about operating the product, please contact your dealer or our Consumer Affairs office at the address below, or call, toll free: GE Answer

800.626.2000 consumer information service

● Improper installation.

If you have an installation problem, contact your dealer or installer. You are responsible for providing

will provide, free of

the range that fails

Cente@

This warranty is extended to the original purchaser and any succeeding

owner for products purchased for

ordinay home use in the 48 mainland

states, Hawaii and Washington,

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 servicers during normal working hours.

Should your appliance need service, during the warranty period or beyond, call 800-GE-CARES (800-432-2737).

In Canada consult your telephone

directo~ for the Cameo Service Center.

adequate electrical, gas, exhausting and other connecting facilities as described in the Installation Instructions

provided with the product. . Replacement of house fuses or

resetting of circuit breakers.

● Failure of the product if it is used

for other than its intended purpose or used commercially.

● Damage to product caused by

accident, fire, floods or acts of God.

WARRANTOR IS

FOR CONSEQUENTIAL DAMAGES.

NOT

RESPONSIBLE

D.C.

Car@

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.

If further help is needed concerning this warranty, write:

Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225

This book is printed on recycled paper.

Part No. 164 D2764P055 Pub

No.

49-8563

9-94

Warrantor: General Electric Company

JGBS03

JGBS04

JGBS17

JGBS18 JGBS06 JGBS07

JGBS20

JGBS22 JGBS23 JGSS05

Printed in Louisville

JGBC JGBC