GE JGBS18, JGBC18 User Manual

Page 1
Xl@TM
Gas
Range
Safe~
Ant;-Tip
Device ...........................2,3, 29,39
Operating Instructions, Tips
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
10
3
.
25
7
.
14
Problem
Thermostat
Do It Yourself . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....16
More questions
GE Answer
Solver.......................45,
Adjustment–
?...call
Center@
800.626.2000
46
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
US
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.
4
i.;
P
INJURY TO PERSONS
@
L,
@
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:
2
Page 3
~PORTANT SA~TY NOTICE
*
The
c~ornia Safe
Etiorcemenf to
publish a
to cause
harm, and requires businesses to warn customers
of
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
to
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~
$0
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
to
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
of
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
in
this guide.
to
a qualified technician.
Plug your range
outlet ordy. Do
prong
from the plug.
the
home electrical system, it is your personal
of
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
of
and out outage
drafty locations to prevent pilot
(on
standing
p~ot
tr=c
models)
and
path
poor
air circulation.
of
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.
To
prav~nt
ra~g~,
instalhng
the Anti-Tip device
accidental
attach it to the
.4
Q
~
L,
m
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.
Do
not
leave chtidren alone
where a range is
hot
or in operation.
or unattended
They could be seriously burned.
(continued next page)
3
Page 4
‘i
J
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
Q
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
A
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
or
leaving them wherfi
them.
tke
appliance. Be
items
stored in cabinets over
Flammable
contact
matetid could
with
flame
or
REACH
~~RED.
stand
or cooktop,
even
tip
it
injury.
garmenti
carefil when
the
be
ignited
hat ovea surfaces
T~
cool
if
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
a
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
a
cookie
up
chemical or foam-type fire extinguisher. Flaming grease
covering it with baking soda or, if available,
autside
a
pan
can be
put out by
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.
Do
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,
a
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,
be
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
at
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.
a
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
4
Page 5
Ma combination
stir together before heating or as fats
*Use
a
deep
prevent overheating fat beyond the smoking
Never try to
deep
fat
fryer. Wait until
* Use
proper
or
easily
tipped. Select cookware having flat bottoms large enough to properly contain food avoid cover
boilovers and spillovers
bwer
of
ofls or
fats ~ be used in frying,
melt
slowly.
fat thermometer whenever possible to
point.
move
a
pan of
hot
the
pan siz~Avoid
fa~ es-y
fat is cool.
pans that are unstable
a
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
Do
not leave plastic items on the
they
may melt if left
too
close to
Do
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.
To
avoid
the possibility of a burn, always be certain that the controls for all burners are at the off position and
all
grates are cool before
attempting to remove them.
When flaming foods are
fan off.
If
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.
If
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
s
Stand away from the
the oven
is
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,
follow
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.
E
you shotid have a turn off oven control, and keep broiler drawer and oven door closed
Cleating
.
Clean ordy
Q
Keep range
grease or
. Be
Your Range
parts
spillovers,
carefrd
when you
the area over the
to
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
a
lowest
Pr~ssnre
burst,
anywhere in
this guide,
Misuse could
the
oven
broiler pan from range as
is too
close
to the flame,
place correctiy
grease
fire in the
brotier
pan,
in this Use and Care Guide.
accum@ations
of
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
5
Page 6
FEATURES OF YOUR RANGE
Features and appearance
va~.
I
6
~
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.)
1
Backguard (on some models)
2
Surface Burners, Grates and Drip Pans (on some models)
See
page
4,5,9-11,21-23
3 Oven Light
4
Clock and Timer (on some models)
5
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
10
Broiler Pan and Grid
11 Oven Shelves with Stop-Locks (Number of shelves varies)
12
Oven Shelf Supports (Shelf positions for cooking are suggested in the
Baking, Roasting and Broiling sections.)
13
Air Vent in Oven Door (Located at top of Oven Door)
14
Broiler Drawer or Storage Drawer (on some models)
15
Air Intake
(on some models)
Cooktop
(on some models)
13
8
4,5, 13,25
12, 14, 16,
17, 19,24
9-11,21-24
46
5, 13,23,25
5, 17, 19,20,24
5, 13–15, 17,
19,20,25
5, 13, 14, 17, 19,20
4
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)
17
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.
2
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
or
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
L
Induction
Electric Coil
o
@
Solid Disk
~’
o
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
like
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.
Of
8
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 .
1+
IK
u
I
A
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.
--
I
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
is
~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.
9
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.
10
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
a
T:~:~
A
(Appearance may vary)
w
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
~.~
20
,.*<
“’/11,,1 , , \
/
12
1,,{
4 /, ,
. .
j~
\\\\’ ~
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.
11
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
I
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.
12
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,
~n
the shelf support.
<
L
p
I
II
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
up
the front and of the-oven until it support. Then all the way back.
lowe~
push
g~es
the
~
“1
d
,,
\-
q
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 .
Z.
items on the they may melt if left
close
too
to the vent.
cookto~ ~
J~
-&-
Vent appearance and location
. . .
; “ ‘.’ ... ‘“- ‘‘ ~
va~
13
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.
<1
\y
:
8
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
I
Cookiesorcupcakes I
I
Brownies
I
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
C
B or C
I
A or B B or C
Zt
sheet)
I
I
I
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
14
Page 15
Baking Guides
When using prepared baking mixes, follow package recipe or instructions for best baking results.
Cookies
When baking cookies, flat cookie sheets (without sides) produce better-looking cookies. Cookies baked in a jelly roll pan (short sides all
around) may have 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.
w
wil
usually be crisper, thinner
pan
smaller
1
!
I
u
Y
Baking Pans
Use the proper baking pan. The type of finish on the pan determines the amount of browning that will occur.
c
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.”
15
Page 16
ADJUST THE OVEN
THEWOSTAT—
DO
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.
ZT
YOURSELF!
To
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-
16
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
at
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~
~d
~
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)
17
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°
I
325°
1
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°
I
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
185°–1900
In thigh:
185°–1900
140°F.
means
18
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.
like
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.
19
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.)
1
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
1
-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.
1
-lb. pkg. (10)
each)
Shelf
Position
B
B
c c
B
c c
B A
A
c c
A
c
B B
B
B
B B B B
c
1st
Side
Minutes
4
1
o–11
9 12 13
10
12-15
25
30-35
25-30
2-3 3-5
13-16
5
8
6
10
13
8 10 10 17
6
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
3
4-5
7
5-6
8-9
6-7
10-12
16–18
15
10-15
1/2-1
Do not
turn over.
5
8
6
4-5
9-12
4-7
10
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.
Slash fat.
If desired, split sausages in half lengthwise; cut into 5 to 6-inch pieces.
20
Page 21
Proper care and cleaning are important so your range will give you efficient and satisfactory service. Follow these directions carefully in caring for it to help assure safe and proper maintenance.
BE SURE ELECTRICAL POWER IS DISCONNECTED BEFORE CLEANING ANY PART OF YOUR RANGE.
CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALL BURNER PARTS AND DRIP PANS (IF SO EQUIPPED) IN PLACE.
Sealed Burner Assemblies
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.
1
large cap.
small~ ‘edium~
‘arge~
‘edium@
‘ediumw
1
+Sma’
@’arg’
Front of Range
I
21
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
u
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
v
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)
23
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
To
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”
24
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.
To
raise the cooktop:
1. Be sure burners are turned off.
2. Remove the grates.
3. Grasp the two front burner wells and lift up. Some models have dual support rods that will hold the
cooktop up while you clean underneath it.
(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)
(on some models)
‘k
\
~
u
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
f~
‘=u$~
L
\
\
25
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.
u
-\,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
of
continuous-cleaning Oven
andor
the use of oven sprays will cause
liner,
leaving unsightly streaks that
and at some time
It
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
at
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.
Do
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
on
27
Page 28
FOR YOUR SAFETY
If you smell gas:
1. Open windows.
2. Don’t touch electrical switches.
3.
Efinguish
any open flame.
4. Immediately call your gas supplier.
FOR YOUR SAFETY
Do not store or use combustible materials, gasoline or other flammable
vapors and liquids in the vicinity of this
or any other appliance.
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,
I
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).
28
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°
E
. Avoid placing cabinets above the range. To
reduce the hazard caused by reaching over the
open flames of operating burners, install a ventilation hood over the range that projects forward at least 5“ beyond the front of the cabinets.
The ventilating hood must be constructed of
sheet metal not less than 0.0122” thick. Install above the cooktop with a clearance of not less than 1/4” between the hood and the underside of the combustible material or metal cabinet.
The hood must beat least as wide as the
appliance and centered over the appliance. Clearance between the cooking surface and the
ventilation hood surface MUST
~SS
THAN 24 INCHES.
EXCE~ON:
Installation of a listed microwave
NE~R
BE
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.
c
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
BE
~SS
THAN 24 INCHES. The vertical distance from
the plane of the cooking surface to the bottom of
adjacent overhead cabinets extending closer than
1“ to the plane of the range sides must not be less than 18”. (See Dimensions and Clearances illustration in
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
,9
@
L:
@
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.
Al
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
to
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.
I
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
WY
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
NPTx
1/2” I. D.)
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)
I
30
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
LP
gas is being used. A flexible metal appliance connector used to connect the range to the gas supply line should have an I.D. of 1/2” and be 5 feet in length for ease of installation. In Canada,
flexible connectors must be single wall metal
connectors no longer than 6 feet in length.
@ropane
men
or butane), 10” of water
checking for proper operation of
GAS
SUPPLY
qualtiled
LP
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
of
DuPont
This area allows for flush range installation with
through-the-floor
connection of pipe stub/shut-off valve.
(c<]ntinued
next
pclge)
31
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-,
t+
Nipple Union
~oo~,~ow-
(provided)
‘+ Regulator
,~J?
Q
~
~
~Valve
Equipped
~
?
,
~
Flex
Connector
(6ft. max)
Adapter
Gas
ShuPoff
90° Elbow
Black
Iron Pipe
.
Flex Connector
P-
Manifold Pipe
ml
e
e
e-.
(6 ft. max.)
Adapter
9-
-~d
7
Black Iron Pipe + .
i
~
+
~
b
Union~
Nipple
+Shut-off~
Valve
112”
Gas Pipe
Gas
or
~
314”+
‘“
T
D B
=:
:
h
SE-;
32
c
~
*-
H
—.
Union
~
Nipple
Gas
Shut-off
+
Valve
Page 33
1.
Install a manual gas line shut-off valve in the gas line in an easily accessed location outside of the range. Make sure everyone operating the range knows where and how to shut off the gas supply to the range.
2. Install male 1/2” flare union adapter to the 1/2” NPT internal thread elbow at inlet of regulator. On models equipped 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.
4.
Connect flexible metal appliance connector to the adapter on the range. Position range to permit connection at the shut-off valve.
5.
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
N~
internal thread of the manual shut-
all connections have been made, make
DO NOT USE A
~.
FME
TO
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
o
pF
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
~,
n
Ensure proper
ground exists before use
threeprong
~
THE THIRD (GROUND)
PO~R
to
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.
33
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;, ~
J!
-
T
recep~cle
1,
. 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
1.
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.
34
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.
3.
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.)
E
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.
1.
Remove the broiler drawer by sliding the drawer all the way out and then lifting slightly to remove it from it’s tracks.
2.
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
LP
Gas or
(continued next page)
35
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..
t?
::.!’
‘;?:’
. . . .
.
.,,:
.
.~,~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
(C) 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.
LP
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
36
Page 37
ADJUST
ADJUSTMENT SHUTTERS ON MODELS WITH A
STORAGE DRAWER, IF
if your range is equipped with a broiler drawer.)
~r
adjustment shutters for the top and bottom
burners regulate the flow of air to the flames.
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
1.
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):
1.
Use a nut driver to remove the 1/4” hex-head
screw shown in the illustration above. Do not remove any other screws.
2. Pull baffle straight out until it is free from the slot that holds it at rear of oven.
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)
37
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
1.
Remove knurled screws holding down rear of
oven bottom.
2. Grasp oven bottom at finger slots on each side.
3. Lift rear of oven bottom enough to clear the lip of range frame, then pull out.
Burner Baffle
On Some Models
the
oven bottom:
<
~~
‘*/
,/
//
Remove Screw
/
./
e
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.
2.
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.
38
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
Y
Device
%
lllDlate I
2%” ,~’’’:a;::;:dg~
/
~L
“w
2.
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.
c
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
1.
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
IN
THE
AND
UNOBSTRU~ED.
39
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
LP
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
<m
On some models, you may have to remove an access cover also.
40
~
CONVERTING SURFACE BURNERS
— Grate
1.
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
LP
orifice spuds are in a small plastic bag packed
with this Use and Care Guide.
LP
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
E
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)
41
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
me
combustion quality of burner flames needs
QUALl~
OF
F-ES
to be determined visually.
(A)
YeUow flames—
Call for service
CA~ON:
CHECK FOR GAS LEAKS.
DO NOT USE A
FHE
TO
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
(
~.:>
.::.:::.
....::..:::..
. . . . . . . .
.
. .
. .
.
. . . . . . .
. . . . .
... .
......:::::::::.:..
.
5
\
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
(C) Soft blue
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.
me
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
H
closing the oven door several times.
the flame
goes out, increase the flame size.
42
~
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
LP
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
1.
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
LP
gas spuds are red or silver. (Mount the spuds that you removed from the inlet tubes back in the holder.) To prevent leakage, make sure
spuds are securely screwed into gas inlet tubes.
4. Replace the burner assemblies.
5. Keep all spuds with your range so you have
them if you move or get a different gas hook-up.
Top Burner
Natural Gas
LP
(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
LP
Cap
w
NAT — Cap
2.
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
1.
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.
U
gas, use a
loosen the spud
m
“’.,.,,
\
+
..
..,,
about 2 turns.
Broil Burner
To convert to
(on
some models)
LP
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.
43
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
H
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
TO
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.
LP
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
LP
or N, depending on
OWN
FUES
YeUow
~e=dl
CONTROL
o
CONTROL knob.
for service
# ~ -
J
%
ADJUST LOW
NOTE:
types of knobs are adjustable.
1.
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
$
g
2. ~fp
,,. ......:,.
44
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
is
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
To
check the
the cooktop
To
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
in
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
to
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
45
Page 46
r
A
T=
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
OR
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
An
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
md
slit as remmmended.
used.
now. It
mMor
used on the broiler pan rack has
not
must be circuit
or
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.
is
caused
by
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
OR
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
Do
Aluminum foil
Oven
controls
position is
thermostat needs adjustment.
It
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—
46
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
II
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
CG
Warrantor: General Electric Company
JGBS03
JGBS04
JGBS17
JGBS18 JGBS06 JGBS07
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JGBS22 JGBS23 JGSS05
Printed in Louisville
JGBC JGBC
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