GE JGBS72, JGBS74, JGBS77, JGBS78, JGBS79 Use And Care & Installation Manual

...

Download

Page 1

XLMTM

Gas Range

Safe~

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

Anti-Tip Device ...........................2, 3,29,39

Operating Instructions, Tips

Aluminum

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

15, 17, 18

Clock and

Timer..............................................8

Features

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

Oven . . . . . . . . . . . . . . . 12-20

Baking . . . . . . . . . . . . 14, 15

Broiling, Broiling Guide ...................19, 20

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

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

Preheating . . . . . . . . . . . 14

Roasting, Roasting Guide ...............l 7, 18

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

Sufiace Cooking .....................................9-1 1

Control Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Cooktop

Comparison .................................9

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

Standing Pilot Models . . . . . 10

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

Broiler Drawer

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

Broiler Pan and

Rack.........................................24

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

Continuous

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

Door Removal ...............................................26

Lift-up Cooktop ............................................2 5

Oven Bottom

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

Oven Vents

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

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

Problem

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

Thermostat Adjustment–

Do It Yourself . . . . . . . 16

More questions

?...call

GE Answer Centera 800.626.2000

preparation.................................28-44

Air Adjustment

...........................,.........37,

Flame Size . . . . 11, 35–37, 44,45

Flooring Under the Range

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

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

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

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

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

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

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

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

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....................48

Standard-Clean Models:

JGBS02 JGBS15 JGBS04

JGBS16 JGBS06 JGBS77

JGBS72 JGBS78 JGBS74 JGBS79

JGSS05

Continuous-Clean Models:

JGBC15 JGBC17 JGBC76

GE Appliances

164

D2764P052

49-8542

Page 2

~LP

YOU...

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,

write (include your phone number):

Consumer Affairs GE Appliances

Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

Depending on your range, you’ll find the model and serial numbers on a label on the front of the range, behind the kick panel, storage drawer or broiler drawer.

These numbers are also on the Consumer Product Ownership Registration Card that came with your range. Before sending in this card, please write these numbers here:

Model Number

Serial Number

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

If you received a damaged range...

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

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

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

A WARNING

●

ALL RANGES

CAN TIP

●

INJURY TO PERSONS

COULD RESULT

INSTALL ANTI-TIP

DEVICES PACKED WITH RANGE

SEE INSTALLATION

INSTRUCTIONS

1’

@AppROvED

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 instructions.

● If you cannot reach your gas supplier,

call the fire department.

— Installation and service must be

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

YOU NEED SERVICE

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

To obtain replacement parts, contact

GE~otpoint

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

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 still not resolved, write:

Major Appliance Consumer Action Panel 20 North

Wacker

Drive

Chicago, IL 60606

Page 3

~PORTANT

SAFETY NOTICE

The California Safe Drinki~g Water and

Toxic

Enforcement

Act

requires the Governor of

Ctifornia

publish a

list of

substances known to the state to cause cancer, birth defects or other reproductive harm, and requires businesses to warn customers

potential exposure to such substances,

Gas appliances can cause minor exposure to four of these substances,

namely benzene, carbon

monoxide, formaldehyde and soot, caused primarily

by the incomplete combustion of natural gas or

fuels. Properly adjusted burners, indicated by a

bluish rather than a yellow

flame,

will minimize

incomplete combustion. Exposure to these

substances can be minimized by venting with an

ope~

window or

using

a ventilation fan or hood.

●

~uorescent

light

b~bs

and safety valves on

standing pilot ranges contain mercury.

if your

model

has

these

features, they must be recycled

according to local, state and federal codes.

men You &t

Your

Wnge

● Have the installer show

you th~

location of the

range gas cut-off valve and how to shut it off

if necessary.

Have your range insta~ed and properly

grounded by a

qua~fied

installer,

in accordance with the Installation Instructions. Any adjustment

and

service should be performed only by qualified

gas range installers or service technicians.

*Do

not attempt to repair or replace any part of

your

range

udess

it is

specfidy

recommended in this guide.

All

other servicing should be referred

to a

qutified technician.

● Plug your range into a 120-volt grounded

outlet

only. Do

not remove the round grounding prong from the plug. If in doubt about the grounding of the home electrical system, it is your personal responsibility and obligation to have an ungrounded outlet replaced with a properly grounded,

three-

prong outlet in accordance with the National Electrical

Code.

In Canada, the appliance must be electrically grounded in accordance with the Canadian Electrical Code. Do not use

extension

cord with

this

appliance.

L~ate

the range out of kitchen

tr~lc

path

and

out of drafty locations to prevent pilot

outige

(on standing pilot models) and poor

air

Cumulation.

● Be sure all packing materiais are removed from

the

range

before operating it to prevent fire or

smoke damage should the packing material ignite.

Be sure your range is correctly adjusted by a

quahfied service technician or installer for the

type of gas

(naturai or LP) that is to be used.

Your range can be converted for use with either type of gas.

See

the

I~stallation

Instructions.

WARNING:

These adjustments must be made by a qualified service technician in accordance with the manufacturer’s instructions and all

codes

and requirements of

the

authority having

jurisdiction. Failure to

these instructions

could result in serious injury or property damage.

The qualified agency performing this work assumes responsibility for the conversion.

. After prolonged use of a range, high floor

temperatures

may result and many floor

coverings will not withstand this kind of use.

Never install the range over vinyl tile or linoleum that cannot withstand such type of use. Never

instaIl

it directly over interior kitchen carpeting.

Using Your

Range

AWARNING—

All ranges can tip and injury could result. To

nrevent accidental

tipping of the ra~ge, attach it to the

wall and floor by installing the AntiTip device supplied.

To check if the device is installed and

engaged properly, carefully tip the range forward. The Anti-Tip device should engage and prevent the range from tipping over.

If you pull the range out from the wall for any reason, make sure

the

device is properly engaged

when

you

push the 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 children alone or unattended

where a range is

hot or in operation.

They could be seriously burned.

Page 4

~PORTANT

SAFEH

~STRUCmONS

(continued)

● CAUTION: ITEMS OF INTEREST TO

CHILDREN

SHOULD NOT BE STORER IN

CABINETS ABOVE A RANGE

OR ON THE

BAC~PLASH

OF A RANG&CHILDREN

CL~BING

ON THE RANGE TO REACH

ITEMS COULD

SERIOUSLY

~JURED.

* Do not

allow

anyone to climb, stand or

hang on the door, broiler drawer or cooktop.

They

could damage the

range and even tip it

over,

causing severe personal injury.

Let the burner grates and other surfaces cool

before touching

them or leaving them where

children

can reach them.

● Never wear loose fitting

hanging garments

while using tke appliance.

careful when

reaching for

items

stored in cabinets over

the

cooktop. Flammable

materird could

be ignited if

brought

contact with flame or hot

oven

surfaces

and may cause severe

burns.

● For your safety, never use your appliance for

warming or

h~ting

the room.

●

not

use

water on grease fires. Never pick up

a flaming pan.

Turn

the

controls off, Smother a

flaming pan an a surface unit by covering the

pan completely with a well-fitting lid,

she~t

or flat tray. Use a multi-purpose dry

chemical or foam-type fire extinguisher. Flaming grease outside a pan can be put out by

covering it with baking soda or, if available, by using a multi-purpose dry chemical or foam-type

fire

extinguisher.

Flame in the oven

can

be smothered completely

closing the oven door and turning the

oven

off

using

a multi-purpose

dry

chemical or

foam-

type

fire

extinguisher.

. Do

not store

flammable

rnaterkds in

an oven, a

range broiler or storage drawer or near a cooktop.

DO NOT STORE OR USE COMBUSTIBLE

MATERIALS,

GASOL~E

OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE

VIC~~Y OF

THIS OR ANY OTHER

APPLIANCE.

● Do not let cooking grease or other flammable

materials accumulate

in or near the range.

●

When cooking pork,

follow the directions exactly and always cook the meat to an internal temperature of at least

170°F.

This assures that, in the remote possibility that trichina may be present in the meat, it

wilI be killed

and the meat

wiII

be safe to eat,

Surface

Cooting

● Always

use

the LITE position (on electric

ignition models)

the HI position

(on

standing

pilot models} when igniting the top burners

and

make sure the burners have ignited.

● Never leave the surface burners unattended at

high flame settings.

Boilovers

cause smoking

and greasy

spillovers

that may catch on fire.

● Adjust the top burner flame size so it does not

extend beyond the edge of the cookware.

Excessive flame is hazardous.

t Use

only

dry pot holders—moist or damp

pot

holders on hot surfaces may result in

burns from

steam.

● Do not let potholders come near open flamm

when lifting cookware.

Do not use a towel or

other buky cloth in place of a pot holder’

To minimize the possibility of

burns,

ignition of flammable materials and spillage, turn cookware handles toward the side or back of the range without extending over adjacent burners.

* Always turn the surface burners to off before

removing cookware.

Carefu~y watch foods being fried at a high

flame setting.

● Never block the vents (air openings) of the

range. They provide the air inlet and

outlet

that

are necessary

for the range to operate

properly

with correct combustion, Air

openings are located

at the rear of the

eooktop, at the top and bottom of

the oven door, and at the bottom of the range under the broiler drawer or storage drawer.

● Do not use a wok on

models

with sealed burners if the wok has a round metal ring that is placed over the burner grate to support the wok. This ring acts as a heat trap, which may damage the burner grate and burner head.

Also, it may cause

the burner to work improperly. This

may cause

carbon monoxide

level

above that allowed by

current standards, resulting in a health hazard.

Foods for frying should be as dry as possible.

Frost on frozen

foods

or moisture on fresh foods

can cause

hot

fat to bubble up

and

over the sides

of the pan.

● Use the least possible amount of fat

for

effective

shallow or deep-fat frying. Filling

the

pan

too

full

of fat can cause

spillovers

when food is added.

● Always heat fat slowly, and watch as it heats.

Page 5

* U a combination of ok or fats W be used in frying,

stir together before heating or as fats melt slowly.

Place the oven shelves in the desired position

while the oven is cool.

●

Use a deep fat thermometer whenever possible to

prevent overheating fat beyond the smoking point.

●

Never try to move a pan of hot fa~ especially a

deep fat fryer. Wait until the fat is cool.

Use proper pan size—Avoid pans that are unstable

or easily tipped. Select cookware having flat bottoms large enough to properly contain food and avoid

boilovers

and

spillovers

and large enough to cover burner grate. This will both save cleaning time and prevent hazardous accumulations of food, since heavy spattering or

spillovers

left on range

can

ignite. Use pans with handles that can be easily

grasped

and

remain cool.

● When using glass cookware, make sure it is

designed for top-of-range cooking.

. Keep all plastics away from the top burners.

● Do not leave plastic

items on the

cookto~

they

may melt if

lefi

too

close to the vent.

Vent appearance and location

va~l

● Do not leave any items

the

cooktop.

The hot air from the vent may ignite flammable items and will increase pressure in closed containers, which may cause them to burst.

● To avoid the possibility of a burn, always be

cerhin

that the controls for all burners are at the off position and all grates are cool before

attemptkg

to remove them.

●

When flaming foods are under the hood, turn the

fan off. The fan, if operating, may spread the flames.

. If range is located near a window, do not hang

long curtains that could blow over the top burners and create a fire hazard.

@When a pilot goes out (on standing pilot models),

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

●

you

smell

gas,

and you have already made sure

pilots

are

lit (on standing pilot models), turn off the

gas to the range and

cdl

qutified

service technician.

Never use an open flame to locate a leak.

Baking, Broiling and Roasting

● Do not

use

the oven for a storage area.

Items stored in the oven can ignite.

“

Keep the oven free from grease buildup.

● Stand away from the range when opening the

door of a hot oven.

The hot air and steam that

escapes can cause burns to hands, face and eyes.

●

Mling

out the

she~

to the she~-stop is a convenience in lifting heavy foods. It is also a precaution against burns from touching hot surfaces of the door or oven walls. The lowest position “R” is not designed to

slide.

●

not heat unopened food containers. Pressure could build up and the container could burst, causing an injury.

● Do not use aluminum

foiI

anywhere in the oven

except as described in this guide.

Misuse could

result in a fire hazard or damage to the range.

. When using cooking or roasting bags in the

oven, follow the manufacturer’s directions.

● Use only

~ass

cookware that is recommended for

use in gas ovens.

● Always remove the broiler pan from range as

soon as you finish broiling. Grease left in the pan

can catch fire if oven is used without removing the grease from the broiler pan.

● When broiling, if meat is too close to the flame,

the fat may ignite. Trim excess fat to prevent excessive flare-ups.

● Make sure the broiler pan is in place correctly

to reduce the possibility of grease fires.

. If you

shotid

have a grease fire in the broiler pan,

turn off oven control,

and keep broiler drawer and

oven door closed to contain

fim

until it bums out.

Cleaning Your Range

●

Clean only parts

~sted

in this Use and Care

Guide.

● Keep range clean and free of accumulations of

grease or

spillovers,

which may ignite.

* Be

careful when you clean the

cooktop

because

the area over the pilot (on standing

pflot

models)

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.

SAVE

T~SE

~STRUCTIONS

Page 6

FEATURES

YOUR

RANGE

Features and appearance VW.

Sealed

Burners

Standard Twin Burners

‘“me’

Your range is equipped with one of the two types of surface burners shown

above.

Page 7

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

See

page

Backguard (on some models)

l–

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

3 Oven Light

OtiOff

Switch (on some models)

4,5,9-11,21-23

4 Clock and Timer (on some models)

5 Oven Vent

(located on

cooktop

on some models)

Bak@roil

Switch (on some models)

4,5, 13,25

12, 14, 17, 19

7 Oven Control

12, 14, 16,

17, 19,24

8 Surface Burner Control Knobs

9 Gas Shut Off Valve (on some models)

9-11,21-24

Cooktop~ift-up

Cooktop (on some models)

5,13,23,25

11 Broiler Pan and Rack

5, 17, 19,20,24

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

5, 13-15, 17,

19,20,25

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

5, 13, 14,

Baking, Roasting and Broiling sections.)

17, 19,20

Air Vent in Oven Door (Located at top of Oven

Door)

15 Broiler Drawer or Storage Drawer (on some models)

4, 19,20,24,25 16 Air Intake 17 Model and

Serial Numbers (Located on front frame of range,

behind either Broiler Drawer or Storage Drawer)

18 Lift-Off Oven Door

4,25

4, 19,20,26,27 19 Anti-Tip Device (Lower right rear corner on range back.

2,3,29,39

See Installation Instructions.)

20 Oven Bottom

23,27

Oven Interior Light (on some models)

13,24

On some models, comes on automatically when door is opened.

NOTE: All models have standard oven interiors, except for JGBC15, JGBC16 and

JGBC17 which have continuous-cleaning oven interiors. See

the Care

and

Cleaning section for instructions.

Page 8

CLOCK

Am T~ER

Follow the directions below if your range has the 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.

(Appearance may vary)

To Set the Clock

NOTE: When you first plug in the range or after a power failure, the entire

Cloc~imer

display will light up.

Press the CLOCK pad.

2. Press and hold the UP or DOWN 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.

To Set the Timer

Press the TIMER pad.

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

3. Once you have set your timer, press the TIMER 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 pad to stop the signal.

To Change or Cancel the Timer Setting

When the timer is counting down, use the UP and DOWN pad to change the remaining time, or press

the TIMER pad to stop the timer. The timer cannot be

cancelled unless you have fully completed “set timer”

instructions above.

Display Clock While Timer Is Operating

Pressing the CLOCK pad while the timer is operating will not interfere with the timer’s operation; the display will change to show the clock, but the timer will continue to count down and will

still

signal when time is up. Press the TIMER pad again to change the display back to show the timer.

Clock

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

To set the clock, push in the knob and turn it to the right. Let the knob out when the clock hands reach the correct

\,\\\.

OFF

11,

-.\

4 /, ,

g ;l:O o ::,

,.<

\,,\’ >

“’/1,,,1

, , \

time. Continue turning the knob to OFF.

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 30, and hours are marked 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.

At the end of the set time, a buzzer sounds to tell you time is up. Turn the

knobwithout

pushing

in—until the pointer reaches OFF and the buzzer stops.

Page 9

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

cool-down times, depend upon the type of burner or

units, you will notice some differences when you use

surface unit you have.

gas burners.

The following chart will help you to understand the differences between gas burner

cooktops

and any

other type of cooktop you may have used in the past.

~pe

of Cooktop

Gas Burners

—

Radiant (Glass Ceramic) Cooktop

Induction

&~:~~

*, ,,,,, ,,.. ,...

“//,,,,,,,\\\

Electric Coil

Solid Disk

Description Regular or sealed

gas burners use either

gas

or natural gas. Electric coils

under a

glass-

ceramic cooktop.

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.

How it Works

Flames heat the pans directly. Pan flatness is not critical to cooking results, but pans should be well balanced. 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.

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

a gas cooktop. After turning the control

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 quality pans. Electric coils are more forgiving of 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

cookin~

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 you want the cooking to stop.

SU~ACE

COOmG

Lighting Instructions for Electric Ignition Models

Your surface burners are lighted by electric ignition,

Surface burners in use when an electrical power

eliminating the need for standing pilot lights with

failure occurs will continue to operate normally.

constantly-burning flames. In case of a power failure, you can

light

the surface burners on your range with a match. Hold a lighted match to the burner, then turn the knob to the

LITE

position. Use

extreme caution when lighting

burners this way.

The electrode of the spark igniter is exposed. When one burner is turned to

LITE, all the burners

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

(continued next page)

Page 10

SU~ACE

COOmG

(continued)

Lighting Instructions for Standing Pilot Models

The surface burners

3. Locate the two pilot ports and light each of them

on these ranges have

with a match.

standing pilots that

NOTE: If the pilot is too high or low, you can adjust

must be lit initially. To light them:

it. See the Adjust the Surface Burner Pilots If Necessary section of the Installation Instructions.

1. Be sure surface burner control

4. Lower the

cooktop.

Your surface burners are now

knobs are in the

ready for use.

OFF position.

5. Observe lighted burners. Compare the flames to pictures in the Problem Solver. If any flame is

2. Remove the grates and lift the

cooktop

unsatisfactory, call for service.

(see the Lift-Up

Cooktop

section).

Surface Burner Controls

Knobs that turn the surface burners on and off are marked as to which burners they control. The two knobs on the left control the left front and left rear burners. The two knobs on the right control the right front and right rear burners.

On ranges with sealed burners:

● The smaller burner (right rear 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.

● The right front burner is higher powered than the

others and will bring liquids to a boil quicker (natural gas installations only).

Before Lighting a Burner

● If drip pans are supplied with your range, they

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

should be used at

all

times.

before using any burner.

To Light a Surface Burner

Electric Ignition Models:

~UShthe~~ntrO]~nObinand

~ll![

turn it to LITE. You will hear a little “clicking” noise—the sound of the electric spark igniting the burner.

Standing

Pilot

Models:

Push control knob in and turn

it to HI position.

The burner should light within a few seconds. Flame will be almost horizontal and will lift

slightly away from the burner when the burner is first turned on. A blowing or hissing sound may be heard for 30 to 60 seconds. This normal sound is due to improved injection of gas and air into the burner. Put a pan on the burner before lighting it, or adjust the flame to match pan size as soon as it lights, and the blowing or hissing sound will be much less noticeable.

Page 11

After Lighting a Burner

● After the burner ignites, turn the knob to adjust the

●

Do not operate a burner for an extended period of

flame size.

time without cookware on the grate. The finish on the

● Check to be sure the burner you turned on is the one

grate may chip without cookware to absorb the heat.

you want to use.

● Be sure the burners and grates are cool before you

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

How to Select Flame Size

Watch the flame, not the knob, as you reduce heat.

Any flame larger than the

The flame size on a gas burner should match the

bottom of the cookware is

cookware you are using.

wasted and only serves to

FOR SAFE HANDLING OF COOKWARE NEVER

heat the hmdle.

LET THE

FLWE EX~ND

UP THE SIDES OF

THE COOKWARE.

Top-of-Range Cookware

Aluminum: Medium-weight cookware

recommended because

it heats quickly and evenly. Most foods brown evenly in an aluminum skillet. Use saucepans with tight-fitting lids when cooking with minimum amounts of water.

Cast-Iron: If heated slowly, most skillets will give satisfactory results.

Enamelware: Under some conditions, the enamel of

some cookware may melt. Follow cookware

manufacturer’s recommendations for cooking methods.

Glass: There are two types of glass cookware-those

for oven use only and those for top-of-range cooking (saucepans, coffee and teapots). Glass conducts heat very slowly.

Heatproof Glass Ceramic:

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

Stainless Steel: This metal alone has poor heating properties and is usually combined with copper, aluminum or other

metals for improved heat

distribution. Combination metal skillets usually work

satisfactorily if they are used with medium heat as the

manufacturer recommends.

StOVe Top

Grills

(on models with sealed burners)

Do not use stove top grills on your sealed gas burners. If you use the stove top grill on the sealed gas burner it will cause incomplete combustion and can

reiult in exposure to

carbon monoxide levels above allowable current standards. This can be hazardous to your health.

Wok Cooking

(on models with sealed burners)

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

not use woks that have

support rings. Use

of these types of woks, with or without the ring in place,

,,~:::: ~::::~ %’4

can be dangerous. Placing the ring

ov~r

the burner

irate

may cause the burner to work improperly resulting in carbon monoxide levels above allowable current standards. This could

be dangerous to your health. Do not try to use such woks without the ring. You could be seriously burned if the wok tipped over.

—

Page 12

USING YOUR OVEN

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.

Lighting Instructions for Electric Ignition Models

mL -

-----

L------

-—> L-_?l L--------

f -— -- —-.

E Ilc

Uvell

uuI-ller dllu

Urull

Uuruer

(Un Sume

models) are lighted by electric ignition. To light the burner, turn the OVEN CONTROL

knob to the desired temperature.

The burner should light within 30-90 seconds. After the oven reaches the selected temperature, the oven burner cycles—off completely, then on with a full flame-to maintain the selected temperature.

Power Outage

CAUTION: DO NOT MAKE ANY ATTEMPT TO OPERATE THE ELECTRIC IGNITION OVEN DURING AN ELECTRICAL POWER FAILURE. The oven or broiler cannot be lit during a power failure. Gas will not flow unless the glow bar is hot.

If the oven is in use when a power failure occurs, the oven burner shuts off and cannot be

re-lit

until

power is restored.

Lighting Instructions for Standing Pilot Models

These ranges have 3. Find the oven pilot port at the back of the broiler standing oven pilots that

compartment. The long tube, running from front to

must be lit initially.

back, is the oven burner. The pilot port is at the

light

the oven pilot:

back, about one inch below the burner.

1. Be sure the OVEN

4. Using a long match or match holder, reach

and

CONTROL knob

light the oven pilot.

in the OFF position.

●

To light the oven burner, turn the OVEN

2. Open the broiler door

CONTROL knob to the desired temperature.

and remove the

The burner should light within 60 seconds.

broiler pan and rack.

●

Proper flame

con~lguration:

While using the oven

This will make it

burner, visually check the burner flame in the broiler

easier for you to

compartment.

lf flame does not burn as described in

reach inside the

the Installation section of this guide, adjust the flame

broiler compartment.

following the directions on those pages.

●

Power failure: An electrical power failure

will

not affect the standing oven pilot.

Oven Control

Your oven is controlled either by a single OVEN

If your range is equipped with a separate

CONTROL knob or by a BAKE/BROIL switch and

BAKE~ROIL

switch:

an OVEN CONTROL knob.

Turn switch to BAKE for all normal oven

will

normally take 30-90 seconds before the flame

operations—for example, for cooking roasts or

comes on. After the oven reaches the selected

casseroles. Only the bottom oven burner operates

temperature, the oven burner cycles—off completely,

when the BAKE setting

selected.

then on with a full flame-to maintain the selected

Use the BROIL setting for broiling. Only the top oven

temperature.

burner operates when the

BROIL setting is selected.

Page 13

Oven Shelves

The shelves are designed with

stop-

locks so when placed correctly on the shelf

suppor~,

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 cookware on a shelf, pull the shelf out to the bump on the shelf support. Place the cookware on the shelf, then slide the shelf back into the oven. This will eliminate reaching into the hot oven.

To remove a

shelf

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

and

pull the

shelf out. To replace, place the

shelf on the shelf support

with the stop-locks

Ill

(curved extension of the

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

Tilt up the front and push the shelf toward the back of the oven until it goes past the bump on the shelf support. Then lower the front of the shelf and push it all the way back.

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.

Oven Vents

The oven is vented through duct openings at the rear

●

Do not leave any items on the cooktop. The hot

air

of the cooktop. See the Features section. Do not block

from the vent may ignite flammable items and will

these openings when cooking

the oven—it

increase pressure in closed containers, which may

important that the flow of hot

air

from the oven and

cause them to burst.

fresh air to the oven burners be uninterrupted.

●

Do not leave plastic

●

The vent openings and nearby surfaces may

items on the

cooktop

become hot. Do not touch them.

they may melt

if left

●

Handles of pots and pans on the cooktop may

too close to the vent.

become hot if left too close to the vent.

“

Metal items will become very hot if they are left

Vent appearance and location vaw

on the cooktop and could cause burns.

Oven Moisture

Oven Light

(on some models)

As your oven heats up, the temperature change of the

The oven light comes on automatically when the door

air in the oven may cause water droplets to form on

is opened. Some models have a switch on

tie

lower

the door glass. These droplets are harmless and will

control panel that allows you to turn the light on or off

evaporate as the oven continues to heat

up.

when the door is closed.

Page 14

BAmNG

Your oven temperature is controlled very accurately

If you think an adjustment is necessary, see the Adjust

using an oven control system. It is recommended that

the Oven Thermostat section. It gives easy

Do It

you operate the oven for a number of weeks to

Yourse~instructions

on how to adjust the thermostat.

become familiar with your new oven’s performance.

How to Set Your Range for Baking

To avoid possible burns, place the shelves in the

2. Check food for doneness at minimum time on

correct position before you turn the oven on.

recipe. Cook longer if necessary.

1. Close the oven door. If your model has a separate

3. Turn the OVEN CONTROL knob to OFF and

BAKE/BROIL switch, turn it to BAKE. Turn the

then remove food.

OVEN CONTROL knob to the desired temperature.

Oven Shelves

Arrange the oven shelf or shelves in the desired locations while the oven is cool. The correct shelf position depends on the kind of 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.

Preheating

I ~peofFood

Shelf Position

Angel food cake I A

Biscuits or muffins

B or C

Cookies or cupcakes B or C

Brownies

B or C

Layer cakes

BorC

] Bundtorpoundcakes

AorB

Pies or pie shells B or C Frozen pies

A (on cookie sheet)

Casseroles

B or C

Roasting

B or R

Preheat the oven if the recipe calls for it. Preheat means bringing the oven up to the specified temperature before putting the food in the oven. To preheat, set the oven at the correct

temperature—

selecting a higher temperature does not shorten

preheat time.

Preheating is necessary for good results when baking

cakes, cookies, pastry and breads. For most casseroles

and roasts, preheating is not necessary. For ovens without a preheat indicator light or tone, preheat 10 minutes. After the oven is preheated place the food in the oven as quickly as possible to prevent heat

from escaping.

Pan Placement

For even cooking and proper browning, there must be enough room for air circulation in the oven. Baking results will be better if baking pans are centered as much as possible rather than being placed to the front or to the back of the oven.

Pans should not touch each other or the walls of the oven. Allow 1– to

l~z–inch

space between pans as well as from the back of the oven, the door and the sides. If you need to use two shelves, stagger the pans so one is not directly above the other.

Page 15

Baking Guides

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

Aluminum Foil

When

baking

cookies,

<~m

Never

entirelv

cover

cookies. Cookies baked in a jelly roll pan

(short

sides all

around) may have darker edges and pale or light browning may

flat cookie

sfieets

~~{•`T{•hT{•pT{•

a shelf with aluminum

(without sides)

foil. This will disturb

produce better-looking

the heat circulation and result in poor baking. A smaller sheet of foil may be used to catch a

spillover

by placing it

on a lower shelf several

occur.

inches below the food.

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

For best results, use only one cookie sheet in the oven at a time.

Pies

For best results, bake pies in dark, rough or dull pans to produce a browner, crisper crust. Frozen pies in

foi

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.

Cakes

When baking cakes, warped or bent pans will cause uneven baking results and poorly shaped products. A cake baked in a pan larger than the recipe recommends will usually be crisper, thinner and drier than it should be. If baked in a pan smaller than

recommended, it may be undercooked and batter may

overflow. Check the recipe to make sure the pan size

used is the one recommended.

Baking Pans

Use the proper baking pan. The type of finish on the pan determines the amount of browning that will occur.

● Dark, rough or dull pans absorb heat resulting in a

browner, crisper crust. Use this type for pies.

● Shiny, bright and smooth pans reflect heat, resulting

in a lighter, more delicate browning. Cakes and cookies require this type of pan.

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

3040

minutes.”

DO NOT open the door to check until the minimum time. Opening the oven door frequently during cooking allows heat to escape and makes baking times longer. Your baking results may also be affected.

● Glass baking dishes also absorb heat. When baking

in glass baking dishes, the temperature may need to be reduced by

25°F.

Page 16

ADWST T~

OWN T~~OSTAT—

DO IT YOURSELF!

You may feel 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

2M0

degrees.

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. To lower the temperature, move the top screw toward the left. Each click will change

the oven temperature approximately

10°F.

(Range is

plus or minus

60°F.

from the arrow.)

We suggest that you make the adjustment one click from the original setting and check oven performance before making any additional adjustments.

After the adjustment is made,

retighten

screws so

they are snug, but be careful not to

overtighten.

Re-

install knob on range and check performance.

Page 17

Roasting is cooking by dry heat. Tender meat or

Roasting is really a baking procedure used for meats.

poultry can be roasted uncovered in your oven.

Therefore the oven controls are set for Baking.

Roasting temperatures, which should be low and

(You may hear a slight clicking sound indicating the

steady, keep spattering to a minimum.

oven is working properly.)

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 out at this position.

Most meats continue to cook slightly while standing after being removed from the oven. Recommended

standing time for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. Internal temperature will rise about 5° to

10°F.

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

10°F.

less than temperature

shown in the Roasting Guide. Remember that food will continue to cook in the hot

oven and therefore should be removed when the desired internal temperature has been reached.

1. Position oven shelf

at (B) position for

‘“

‘

mall

sizeroast

(3 to 5

lbs.)

and at

~~Ü‹ :;’.:.<::;&

(R) position for

$.;;:..!:., :~::4 *

larger

roasts. -

Check the weight of the roast. Place the meat -fat-side-up or the poultry breast-side-upon the roasting rack in a shallow pan. The melting fat will baste the meat. Select a pan as close to the size of meat as possible. (Broiler pan with rack is a good pan for this.)

3. If your model has a separate BAKE/BROIL switch,

turn it to BAKE. 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.

(c[~ntinued

next page)

Page 18

ROASTmG

(continued)

Questions and Answers

Q. Is it necessary to check for doneness with a

Q. Do I need to preheat my oven each time I cook

meat thermometer?

a roast or poultry?

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

Q. When buying a roast, are there any special tips

that would help me cook it more evenly?

roasts over 8 Ibs., check with thermometer at

half-

hour intervals after half the time has passed.

A. Yes. Buy a roast as even in thickness as possible,

Q. Why is my roast crumbling when I try to

or buy rolled roasts.

carve it?

Q. Can I seal the sides of my foil

“tent”

when

A. Roasts are easier to slice if allowed to cool 10 to

roasting a turkey?

20 minutes after removing from oven. Be sure to

A. Sealing the foil will steam the meat. Leaving

cut across the grain of the meat.

it unsealed allows the air to circulate and brown the meat.

ROASTmG GU~E

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started

Make sure poultry is thawed before roasting.

without thawing, but allow 15 to 25 minutes per pound

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.

~pe

Meat Tender cuts; rib,

high

quality sirloin

tip, rump or top round*

Lamb leg or bone-in shoulder*

Veal shoulder, leg or loin* Pork loin, rib or shoulder* Ham, precooked

Poultry Chicken or Duck Chicken

pieces

Turkey

Oven

Temperature

325°

325° 325° 325°

325° 350°

325°

Doneness

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

Well Done: Well Done:

Well Done:

Approximate Roasting

Time

Minutes per Pound

3 to 5 lbs.

6 to 8 Ibs. 24-35 18-25 35-39

25-31 39-45 31-33 21-25 20-23 25-30

24-28 30-35

28-33 35-45

30-40 35-45

30-40 18–23 minutes per pound (any weight

3 to 5 lbs. Over 5 lbs. 35-40

30-35

35-40 10 to 15 Ibs.

Over 15 lbs

16-22 12-19

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

Internal

Temperature

‘F.

140°–1500t

150°–1600 170°–1850

140°-1500t

150°–1600 170°–1850 170°–1800 170°–1800 115°–1250

185°–1900 185°–1900

thigh:

185°-1900

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

140°F.

means

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

Page 19

BRO~mG

Broiling is cooking food by direct heat from above the

Both the oven and broiler compartment doors

food. Most fish and tender cuts of meat can be broiled.

(on some models) should be closed during broiling.

Follow these directions to keep spattering and smoking

Turn most foods once during cooking (the exception

to a minimum.

is thin fillets of fish; oil one side,

Place

that side down

Your range has either a broiler in the oven or a

on broiler rack and cook without

~urning

until done).

compartment below the oven for broiling. A specially

Time foods for about one-half the total cooking time,

designed broiler pan and rack allow dripping fat to

turn food, then continue to cook to preferred doneness. drain away from the food and keeps it away from the high heat of the gas flame.

1. Depending on whether your range is equipped with

a separate broiler drawer or is equipped for in-oven broiling, you can change the distance of the food from the heat source by positioning the broiler pan and rack on one of three shelf positions in the broiler compartment-A (bottom of broiler compartment), B (middle) and C (top).

Preheating the broiler or oven is not necessary and

can produce poor results.

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.

4. Arrange the food on the rack and position the broiler pan on the appropriate shelf in the oven or broiling compartment. Placing food closer to the flame increases exterior browning of the food, but also increases spattering and the possibility of fats and meat juices igniting.

Close the oven and broiler compartment door.

If your model has a separate BAKE/BROIL switch, turn it to BROIL. Turn the OVEN CONTROL knob to BROIL.

7. Turn the OVEN CONTROL knob to OFF. Remove the broiler pan from the oven and serve the food immediately. Leave the pan outside the range to cool.

Use of Aluminum Foil

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

Without the slits, the foil will prevent fat and meat

juices from draining to the broiler pan. The juices

could become hot enough to catch on fire. If you do not cut the slits, you are frying, not broiling.

Questions and Answers

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

rack in the pan?

A. Yes. Using the rack suspends the meat over the

pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking.

Q. Should I salt the meat before broiling?

A. No. Salt draws out the

juices

and allows them to evaporate. Always salt after cooking. Turn the meat with tongs; piercing the meat with a fork also allows

juices

to escape. When broiling poultry or

fish, brush each side often with butter.

Q. Why are my meats not turning out as brown as

they should?

A. Check to see if you are using the recommended

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

Page 20

BRO~mG

GU~E

The oven and broiler compartment doors (on some

● For steaks and chops, slash fat evenly around the

models) must be closed during broiling.

outside edges of the meat. To slash, cut crosswise

Always use the broiler pan and rack that comes with

through the outer fat surface just to the edge of the

your range. It is designed to minimize smoking and

meat. Use tongs to turn the meat over to prevent

spattering by trapping juices in the shielded lower

piercing the meat and losing juices.

part of the pan.

Models without

Broiler Compartment

Models with

Broiler Corn

Irtment

1st Side

Minutes

Quantity

antior

Thickness

Oven

Shelf

Position

2nd

Sid

Minute;

Broiler

Position

1st Side

Minutes

2nd Side

Minutes

Food Bacon

Comments

Arrange in single layer.

1/2 lb. (about 8

thin slices)

B 3X

10–1

4–5

7 5-6 8-9

10–12 16–18

Space evenly. Up to 9 patties

take about same time.

Ground Beef

1 lb. (4 patties)

1/2

to 3/4 in. thick

lGI 1

Beef Steaks

Rare Medium Well Done

1 in. thick

(1 to 1X

Ibs.)

B B B

13 10

12–15

8-9 6-7

9-12

16–18

B B

B, C

B A

12–15

Steaks less than 1 inch thick cook through before browning Pan frying is recommended.

Rare Medium Well Done

1 in. thick

(2 to 2X

lbs.)

Slash fat.

Chicken

1 whole

(2 to 2X

Ibs.),

split lengthwise

30-35

25-30

30-35 25-30

Reduce times about 5 to 10 minutes per side for cut-up chicken. Brush each side with melted butter. Broil

skin-side-

down first.

Bakery Products

Bread (Toast) or

Toaster Pastries

2 to 4 slices

1 pkg. (2)

c c

2–3

3-5

13-16

1/2–1

Do not

turn eve]

B, C

2-3

3–5

13–16

1/2–1

Do not

turn over.

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

English Muffins

Lobster Tails

2, split

2 to 4

(6 to 8 oz. each)

Cut through back of

shell

and spread open. Brush with melted butter before broiling and after half of time.

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

l–lb. fillets

[/4

to 1/2 in. thick

Ham Slices

Precooked

in. thick

8 8 B

Increase 5 to 10 minutes per side for 1“ thick or home cured.

Pork Chops

Well

Done

2 (1/2 in. thick)

2(1 in. thick),

about 1 lb.

B B

9-12

B B

4–5

9-12

Slash fat.

Lamb Chops

Medium Well Done Medium Well Done

Wieners

similar precooked sausages, bratwurst

2(1 in.),

10 to 12 oz.

(1X

in.),

about 1 lb.

l-lb. pkg. (10)

B B B B

8 10 10

4-7

12–14

1–2

B B B B

B. C

8 10 10 17

4–7

12–14

1–2

Slash fat.

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

Page 21

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

BE SURE ELECTRICAL POWER IS DISCONNECTED BEFORE

CLEANING ANY PART OF YOUR RANGE.

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

Sealed Burner Assemblies

(on some models)

~Grate

Burner Cap

Turn all controls OFF before removing burner parts and drip pans (if so equipped).

The burner grates, caps, burner heads and drip pans (if so equipped) can be lifted off, making them

easy to clean.

The electrode of

Electrode

the spark igniter is exposed. When one burner is turned to LIT 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.

Burner

Caps

(on sealed burners only)

Burner Base

(on sealed burners only)

Lift off when cool. Wash burner

The burner base (the part of the

caps in hot, soapy water and rinse with clean water. If desired, soak up to

burner fastened to the

cooktop)

may be

cleaned with a soft brush and a mild ~. a

...>

30 minutes and scour with a plastic

● l

cleanser. Clean all food residues from

scouring pad to remove burned-on food particles.

around spark electrode. Do not use steel

Dry them in a warm oven or with a

cloth—

wool; small bits of steel wool will short out the

do not reassemble them wet.

electrode. Rinse well.

(continued next page)

Page 22

CAW Am CLEA~G

(continued)

Burner Heads

(on sealed burners

only)

The holes in the burners of your range, and the spark electrodes, must be kept clean at all times for proper ignition and an even, unhampered flame.

You should clean the burner heads routinely, especially after bad

spillovers, which could clog

these holes. Wipe off burner heads. If heavy

spillover

occurs, remove burner heads from range. Remove the burner grate and burner cap. Then lift the

burner head straight up. To get rid of burned-on food, soak the burner head

upside-down in a solution of mild liquid detergent and hot water. Soak the burner head for 20 to 30 minutes. If the food doesn’t rinse off completely, scrub it with soap and water and a soft brush or plastic scouring pad.

For more stubborn

shins,

use a ----

cleanser like Soft

Scrub@

brand or

Bon

Ami@

brand. Rinse well to remove

.‘. ‘~~.

. . any traces of the cleanser that might clog the burner openings. Do not use steel wool because it will clog the burner openings and scratch the burners. If the holes become clogged, clean them with a sewing needle or twist tie.

Before putting the burner head back, shake out excess water and dry it thoroughly by setting it in a warm oven for 30 minutes. Then place it back in the range, making sure the pin in the burner base goes in the hole in the burner head, and that the burner heads are properly seated and level.

CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALL

BUNER

PARTS AND DRIP PANS

(IF SO EQUIPPED) IN PLACE.

Standard

win

Burners (on some models)

Grate

u’

On models with standard twin burners, the

cooktop

lifts up for easy access.

~rn

all controls OFF before removing burner

parts and drip pans (if so equipped). The burner grates and drip pans (if so equipped)

can be lifted off, making them easy to clean.

The holes in the surface burners of your range must be kept clean at all times for proper ignition and an even, unhampered flame.

You should clean the surface burners routinely, especially after bad

spillovers,

which could clog these holes. Wipe off surface burners. If heavy

spillover

occurs, remove the surface burners from the range. Burners lift out for cleaning. Lift up the

cooktop

and then lift out the surface burners.

To remove burned-on food, soak

the surface

burner

in a solution of mild liquid detergent and hot water. Soak the surface burner for 20 to 30 minutes. For more stubborn stains, use a cleanser like Soft

Scrub”

brand or Bon

Ami@

brand. Rinse well to remove any

traces of the cleanser that might clog the surface

burner openings. Do not use steel wool because it will

clog the surface burner openings and scratch the surface burners. If the holes become clogged, clean them with a 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.

Drip Pans

(on some models)

Remove the grates and

,Cl

~,::::waSheror

To get rid of burned-on food, place them in a

lift out the drip pans.

covered container (or plastic bag) with 1/4 cup

Drip pans can be cleaned

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

spillovers.

Wash them in hot,

soapy water and rinse with clean water. After

cleaning, dry them thoroughly by putting them in a

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

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

To get rid of burned-on food, place the grates in a covered container (or plastic bag) with 1/4 cup

ammonia to loosen the soil. Then scrub with a

soap-

filled scouring pad if necessary.

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

Do not operate a burner for an extended period of time without cookware on the grate. The finish on the grate may chip without cookware to absorb the heat.

Cooktop Sutiace

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

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).

% .

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

Do not store or use combustible

materials, gasoline or other

ammable vapors and

liquids in the vicinity of this or any other appliance.

Oven Bottom

The oven bottom has a porcelain enamel finish. To

make cleaning easier, protect the oven bottom from excessive

spillovers

by placing a cookie sheet on the

shelf below the shelf you are cooking on. You can use aluminum foil if you do not cover the whole shelf. This is particularly important when baking a fruit pie or other foods with a high acid content. Hot fruit fillings or other foods that are highly acidic (such as milk, tomatoes or sauerkraut, and sauces with vinegar or lemon juice) may cause pitting and damage to the porcelain enamel surface and should be wiped up immediately.

If a

spillover

does occur on the oven bottom, allow

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

wipings

with mild soap and water (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. A commercial oven cleaner may also be used, following the package directions.

(continued next page)

Page 24

CAM Am CLEAN~G

(continued)

Oven Light Bulb

(on some models)

The light bulb is located in the upper left corner (may 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.

,-<,

)

1’

,,..

Control Panel and Knobs

It’s a good idea to wipe the control panel after each use of the oven. Clean with mild soap and water or vinegar and water, rinse with clean water and polish dry with a soft cloth.

Do not use abrasive cleansers, strong liquid cleaners, plastic scouring pads or oven cleaners on the control panel—they will damage the finish. A 50/50 solution of vinegar and hot water works well.

The control knobs may

—

~;;;~~;?~;;;~$~;nob,

@W+~

pull it straight off the stem. If knob is difficult

‘

to remove, place a towel

or dishcloth between the knob and control panel and pull gently. Wash the knobs in soap and water or a vinegar and hot water solution but do not soak.

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

(on some models)

To remove:

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

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

3. Grasp the handle, lift and pull the broiler drawer out. 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.

Broiler Pan and Rack

After broiling, remove the broiler pan from the oven.

Both the broiler pan and

Remove the rack from the pan. Carefully pour out

rack can also be cleaned

grease

from the

Pan

into a

Prouer

container. Wash and

in the dishwasher.

~nse the broiler pan and

ra~k in

hot water with a

soap-

Do not store a soiled

filled or plastic scouring pad.

broiler pan and rack

If food has burned on, sprinkle the rack with detergent

anywhere in the range.

;

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

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

(on models with standard twin burners)

Clean the area under the cooktop often. Built-up soil, especially grease, may catch on fire.

To make cleaning easier, the cooktop may be lifted up.

To raise the cooktop:

1. Be sure burners are turned off.

2. Remove the grates.

3. Grasp the two front burner wells and lift up.

Some models have dual support rods that will hold the

cooktop up while you clean underneath it.

After cleaning under the cooktop with

hot, soapy water and a clean

cloth, lower

tie

cooktop. Be careful not to pinch your fingers. Lower cooktop

gently

to avoid

blowing out

p~l~t flfies (on

1) “

standing pilot models).

Oven Air

Venti

Never block the vents (air openings) of the range.

They provide the air inlet and outlet that are necessary for the range to operate properly with correct combustion. Air openings are located at the rear of the cooktop, at the top and bottom of the oven door, and at the bottom of the range, under the kick panel, storage drawer or broiler drawer (depending on the model).

Vent appearance and location vaw

Removable Storage Drawer

(on

some models)

The storage drawer is a good place to store cookware and

bakeware.

Do not store plastics and flammable

material in the drawer. Do not overload the storage drawer. If the drawer is

too heavy, it may slip off the track when opened. The storage drawer may be removed for cleaning under

the range. Clean the storage drawer with a damp cloth or sponge. Never use harsh abrasives or scouring pads.

To remove 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.

Removable Kick Panel

(on some models)

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. Pull the bottom of the

panel forward until the spring clips

are released at the top of the panel.

To replace,

insert the two slots 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.

--uy=

Page 26

CAm Am CLEA~G

(continued)

Lift-Off Oven Door

The oven door is removable but it is heavy. You may

TO CLEAN THE DOOR:

need help removing and replacing the door.

(Do not immerse door in water.)

remove the door,

open it a few inches to

the special stop

position that will hold the door open. Grasp firmly on each side and lift the door straight up and off the hinges.

NOTE: Be careful

not to

place

hands between the hinge and the oven door frame as the hinge could snap back and pinch fingers.

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

To replace the door,

make sure the hinges are in the on the

o-utside

of the” door.

special stop position. Position the slots in the bottom

● Spillage of marinades, fruit juices, tomato sauces

of the door squarely over the hinges. Then lower the door slowly and evenly over both hinges at the same

and basting materials containing acids may cause

time. If hinges snap back against the oven frame, pull

discoloration and should be wiped up immediately. When surface is cool, clean and rinse.

them back out.

● Do not use oven cleaners, cleansing powders or

harsh abrasives on the outside of the door.

porcelain Oven

Interior

(on all models except Continuous-Cleaning models)

With proper care, the porcelain enamel interior will

Cautions about using spray-on oven cleaners:

retain its attractive finish for many years.

● Be careful where the oven cleaner is sprayed.

Soap and water will normally do the job. Heavy

● Do not spray oven cleaner on the electrical controls

spattering or

spillovers

may require cleaning with a

mild abrasive cleanser. Soapy, wet pads may also be

and switches (on some models) because it could

used. Do not allow food spills with a high sugar or

cause a short circuit and result in sparking or fire.

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

● Do not allow a film from the cleaner to remain on

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

the temperature sensing

bul&it

could cause the

may cause dull spots even after cleaning.

oven to heat improperly. (The bulb is located at the

Household ammonia may make the cleaning job

rear of the oven.) Carefully wipe the bulb clean after

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

each oven cleaning, being careful not to move the bulb as a change in its position could affect how the

and leave in a cold oven overnight. The ammonia fumes will help loosen the burned-on grease and food.

oven bakes.

When necessary, you may use a commercial oven

. Do not spray any oven cleaner on the outside oven

door, handles or any exterior surface of the oven,

cleaner. Follow the package directions.

cabinet or painted surfaces. The cleaner can damage

these surfaces.

Page 27

Special Care

of Continuous-cleaning

Oven

Interior

(on some models)

The Continuous-Cleaning Oven cleans itself while

To Clean the Continuous-Cleaning Oven:

cooking. The oven walls are finished with a

special

1. Let range parts cool before handling. We recommend

coating

that cannot be cleaned in the usual manner with

rubber gloves be worn when cleaning.

soap, detergents, steel wool pads, commercial oven

cleaners, coarse abrasive pads or coarse brushes. Use of

2. Remove shelves and cookware.

such cleansers

an~or

the use of oven sprays will cause

3. Soil visibility may be reduced by operating the oven

permanent damage.

400°F.

Close the door and turn the OVEN

The special coating is a porous ceramic material,

CONTROL knob to

400°F.

Time for at least four

which is dark in color and feels slightly rough to the

hours. Repeated cycles may be necessary before

touch. If magnified, the surface would appear as peaks,

improvement in appearance is apparent.

valleys and sub-surface “tunnels.” This rough finish

Remember: During the operation of the oven, the

tends to prevent grease spatters from forming little

door and other range surfaces will get hot enough to

beads or droplets that run down the side walls of a

cause burns. Do not touch. Let the range cool before

hard-surface oven liner, leaving unsightly streaks that

replacing the oven shelves.

require hand cleaning. Instead, when spatter hits the

4. If a

spillover

or heavy soiling occurs on the porous

porous finish, it is dispersed and partially absorbed. This spreading action increases the exposure of oven

surface, as soon as the oven has cooled, remove as

soil to heated air and makes it somewhat less noticeable.

much of the soil as possible using a small amount of water and a stiff-bristle nylon brush. Use water

Soil may not disappear completely

and at some time

sparingly and change it frequently, keeping it as

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

clean as possible, and be sure to blot it up with paper towels, cloths or sponges. Do not rub or scrub with

The special coating works best on small amounts

paper towels, cloths or sponges, since they will leave

of spatter. It does not work well with larger spills,

unsightly lint on the oven finish. If water leaves a

especially sugars, egg or dairy mixtures. The oven

white ring on the finish as it dries, apply water again

bottom does not have the continuous cleaning oven

and blot it with a clean sponge, starting at the edge

coating and can be removed and cleaned with a

of the ring and working toward the center.

commercial oven cleaner.

The oven bottom has a porcelain enamel finish.

The oven bottom

comes out for cleaning away from the

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 ContinuousCleaning Oven coating.

Make sure the oven bottom is in place before

you turn the oven on for any

rea~on.

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,

Continuous-Cleaning Oven.

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

the Continuous-Cleaning Oven. For instructions on how to clean the inside of the oven door refer to the 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—

they could permanently damage the

finish.

Page 28

FOR YOUR SAFETY

If you smell gas:

1. Open windows.

Don’t

touch electrical stitches.

Efinguish

any open flame.

4. Immediately call your gas supplier.

FOR YOUR SAFETY

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

vapors and liquids in the vicinity of this

or any other appliance.

BEFORE YOU BEGIN

Read these instructions completely and carefully.

IMPORT~:

Save these instructions

for the local electrical inspector’s use.

IN~~LER:

Leave

tiese

instructions

witi

the appliance tier installation is

completed. CONSUMER: Keep this Use and Care

Guide and the Installation Instructions

for future use. This

apptiance

must be properly 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 qualified

instiler,

service agency, manufacturer (dealer) or the gas supplier.

~UTION

Do not attempt to operate the oven of

this range during a power failure (Electric Ignition models only).

IMPORTANT

Remove all

pacting

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

DIMENSIONS AND CLEARANCES

Provide adequate clearances

betieen

the range

and adjacent combustible surfaces.

Depth with Door Closed

Range Height.

36”

JGSS05

40”

JGBS02

44”

JGBS04

JGBS06

461A”

JGBS12

JGBS16

JGBS19

JGBC16

JGBS14

JGBS17

JGBC15 JGBC17

JGBS15

JGBS18

8r1 :;

elt

Page 29

IMWRTANT

SAFETY INSTRUCTIONS

InstaUation of&is range must conform

titi

local codes, or in

tie

absence of local codes,

titb

the National Fuel Gas Code, ANSI

2223.1,

btest

edition. h Canada,

ins~tion

must conform

titb

the current Natural Gas

Instigation Code,

CAN/CGA-B149.l

or the

wrent

Propane

hstiation

Code, CAN/CGA-

B149.2,

and

titi lod

codes

tiere

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°E

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

h=ard

caused by reaching over the

open flames of operating burners, install a ventilation hood over the range that projects forward at least

5“

beyond

tie

front of the cabinets.

● The ventilating hood must be constructed of

sheet metal not less than 0.0122” thick. Install above the cooktop with a clearance of not less than 1/4” between the hood

and

the underside

of the combustible material or metal cabinet.

The hood must beat least as wide as the

appliance

and

centered over the appliance.

Clearance between the cooking surface and the

ventilation hood surface

MU~ N~R

~SS

THAN 24 INCHES.

EXCE~ON:

Installation of a listed microwave oven or cooking appliance over the cooktop shall conform to the installation instructions packed

with that appliance.

●

cabinets are placed above the range, allow a minimum clearance of 30” between the cooking surface and the bottom of unprotected cabinets.

● E a 30” clearance between cooking surface

and overhead combustible material or metal cabinets

cannot

maintined,

protect the underside of the cabinets above the cooktop with not less than 1/4” insulating

millboard

covered

with sheet metal not less than 0.0122” thick.

● Clearance between the cooking surface and

protected cabinets

MU= NE~R

~SS

24 INCHES. The vertical distance horn the plane of the cooking surface to the bottom of adjacent overhead cabinets extending closer than 1“ to the plane of the range sides must not be less than 18”. (See Dimensions

and

Clearances

illustration in this section.)

CA~ON:

Items of interest to children should not be stored in cabinets above a range or on the backsplash of a

rang~hildren cfimbing

on the

range to reach items could be seriously injured.

WARNING

ranges can tip and injury could result. To prevent accidental tipping of the range, attach an approved

Anti-Tip device to the wall. (See

Instilling the Anti-Tip Device in this section.) To check if the device is installed and engaged properly, carefully tip the range forward. The

Anti-Tip device should engage and prevent the range from tipping over.

E 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.

(continued next page)

Page 30

GENERAL

. See Dimensions and Clearances in this section

for all rough-in and spacing dimensions. These dimensions must be met for safe use of your range.

The location of the electrical outlet and pipe opening

(see Gas Pipe and Electric Outlet Locations) may

be adjusted to meet

spectilc

requirements.

● The range may be placed with O“ clearance

(flush) at the back wall and side walls 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).

men

the floor covering

end

tkefiont 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.

MODEL AND SERIAL NUMBER

LO~TION

Depending on your range, you’ll find the model and serial numbers on a label on the front frame of the range, behind the storage drawer, kick panel or broiler drawer.

TOOLS YOU WILL NEED

● Phillips and flat-blade screwdrivers

● Pencil and ruler

● Two pipe wrenches (one for backup)

●

1%” open-end or adjustable wrench

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

ADDITION~

MATERULS YOU MAY NEED

●

Gas line shut-off valve

● Pipe joint sealant or

UL-approved

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

●

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

A 5-foot length is recommended for ease of

instillation 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

112” NPTx

1/2”

LD.)

● Flare union adapter for connection to pressure

regulator on range (1/2”

NPTx

1/2” I. D.)

*Teflon: Registered

trademwk

of DuPont

PREPARATION

●

Remove all tape and packaging. Lift up the

cooktop

(on models with stindard twin burners) and remove any packing material under it. Make sure the standard twin burners are properly seated and level.

● Remove plastic film that covers some chrome

parts (around oven door, side trim).

● Take the accessory pack out of the oven.

● Check to be sure that no range parts have

come loose during shipping.

Page 31

❑

pROVIDE ADEQUATE

GAS SUPPLY

Your range is designed to operate at a pressure of 4“ of water column on

natiral

gas or, if designed

for LP gas

@ropane

or butane), 10” of water column. Make sure you are supplying your range with the type of gas for which it is designed. This range is convertible for use on natural or propane gas, if you decide to use this range on a different

of gas, conversion adjustments must be made by a service technician or other qualified person before attempting to operate the range on that gas.

For proper operation, the pressure of natural gas supplied to the regulator must be between 4“ and

13” of water column. For

gas, the pressure

supplied must be

be~een

10” and 13” of water

column.

men

checking for proper operation of

the regulator, the inlet pressure must beat least

1“ greater than the operating (manifold) pressure as given above. The pressure regulator located at the inlet of the range manifold must remain in the supply line regardless of whether natural or

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

insta~ation.

In Canada, flexible connectors must be single wall metal connectors no longer than 6 feet in length.

❑

CONNECT THE RANGE TO GAS

Shut off the main gas supply valve before disconnecting the old range and leave it off until

new hook-up has been completed. Don’t forget to relight the pilot on other gas appliances when you turn the gas back on.

Because hard piping restricts movement of the

range, the use of an

AG.A.-certKled

flefible

metal appliance connector is recommended

unless local codes require a hard-piped connection.

Never use an old connector when instilling a

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

To prevent gas leaks, put pipe joint compound on, or wrap pipe thread tape with Teflon* around, all male (external) pipe threads.

*Teflon: Registered trademark of DuPont

Gas Pipe and

Eleetric

Outlet locations

for Models Equipped with

sealed

Burners

Gas Pipe and

Eleetrie

Outlet Locations for

Models Equipped with Standard Twin Burners

This area allows for flush range

installation with through-the-floor connection of pipe stub/shut-off valve.

(continued next page)

Page 32

CONNECT THE

WNGE

TO GN (continued)

Flexible Connector Hookup far Models Equipped with Sealed Burners

Pressure Regulator

, - e-

90°Elbow~

(provided)

Flex

Connector

Adapter

(6 ft. max.)

Adapter

ml,a:b!,:+;

Gas

Shut-off

Valve

Rigid Pipe Hookup for Models Equipped with Sealed

Burnem

Pressure

Regulator

;;;:;:;+

m~e

“

~~;:;:;+

90° Elbow

++T

Nipple Union

Black

Iron Pipe

● ● ● -

FE-k2i

Flexible Connector and Rigid Pipe Hookups for Models Equipped with Standard Twin Burners

Installer: Inform the consumer of the location of the gas shut-off valve.

Page 33

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

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

models equipped

tith

standard

tin

burners, install the male pipe

thread end

of the 1/2” flare union adapter to the 1/2” NPT internal thread at inlet of pressure regulator. Use a backup wrench on the regulator fitting to avoid damage.

men

installing the range from the front,

remove the 90° elbow for easier installation.

3. Install male

1/2” or

314”

flare union adapter to the NPT internal thread of the manual shutoff valve, taking care to back-up the shut-off

valve to keep it from turning.

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

men

all connections have been made, make

sure all range controls are in the off position and

turn on the main gas supply valve. Use a liquid leak detector at all joints and connections to

check for leaks in the system.

CA~ON:

DO NOT USE A

FME

CHECK FOR GAS

men

using test pressures greater than 1/2 psig to pressure test the gas supply system of the residence, disconnect the range and individual

shut-off valve from the gas supply piping.

men

using test pressures of 1/2 psig or less to test the gas supply system, simply isolate the range from the gas supply system by closing the individual

shut-off valve.

❑

ELECTRIUL

CONNECTIONS

(on some models)

Electicd

Requirements

120volt,

60 Hertz, properly grounded branch

circuit protected by a 15-amp or 20-amp circuit

breaker or time delay fuse.

Extension Cord Cautions

Because of potential safety hazards associated

with certain conditions, we strongly recommend

against the use of an extension cord. However, if you still elect to use an extension cord, it is absolutely necessary that it be a

UL-listed,

3-wire grounding-type appliance extension cord and that the current carrying rating of the cord

in amperes be equivalent to, or greater than, the branch circuit rating.

Grounding

IMPORT~—(Please

read carefully)

FOR

PERSONW

SWETY, THIS

APPL~CE

MUST BE PROPEMY GROUNDED.

The

power cord of this appliance is equipped with a three-prong (grounding) plug which mates with a standard three-prong grounding

wall receptacle

PREFERRED ,

to minimize the

METHOD

possibility of

electric shock

hazard from this appliance.

<,,

The customer

Ensure proper

should have the

ground exists

wall receptacle

before use

and circuit

m ,,

checked by a qualified electrician to make sure the receptacle is properly grounded.

Were

a standard two-prong wall receptacle is encountered, it is the personal responsibility and obligation of the customer to have it replaced with a properly grounded

threeprong

wall receptacle.

DO NOT, UNDER ANY

CIRCUMST~CES,

CUT OR

REMOW ~E

THIRD (GROUND)

PRONG FROM THE

PO~R

CORD.

(continued next

pa~e)

Page 34

ELECTRlaL

CONNECTIONS

(continued)

❑ Usage Satiations where Appliance

Power Cord

wifl

be Disconnected

Mequen@.

adapter maybe used only on a 15-amp circuit. Do not use an adapter on a 20-amp circuit.

mere

local codes permit, a

TEMPO~Y

CONNECTION maybe 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

c>.

(Adapter plugs not

permitted in Canada)

Align large

prongslslots

,-lL

, .

‘,.

Ensure proper

ground and

firm connection

before use

[

men

disconnecting the power cord from the adapter, always hold the adapter with one hand. If this is not done, the adapter ground terminal

is very likely to break with repeated use. Should this happen, DO NOT USE the appliance until a proper ground has again been established.

CA~ON:

Attaching the adapter ground terminal to the wall receptacle cover screw does not ground the appliance unless the cover screw is metal, and not insulated, and the wall receptacle is grounded through the house wiring. The customer should have the circuit checked by a qualified electrician to make sure the receptacle is properly grounded.

❑

Usage

Satiations Where Appliance

Power

Cord

Disconnefid Frquen@.

Do not use an adapter plug

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 qualtiled electrician

before using the appliance.

The installation of appliances designed for mobile home installation must conform with the Manufactured Home Construction and

Safety Standard, Title 24

CFR,

Part 3280

(formerly the Federal Standard for Mobile Home Construction and Safety, Title 24, HUD, Part 280) or, when such standard is not applicable, the Standard for Manufactured Home Installations, latest edition (Manufactured Home Sites, Communities and Set-Ups),

~SI

A225.1,

latest edition, or with local codes. In Canada, mobile home installation must be in accordance with the current

CAN/CSA

Z240/MH Mobile Home Installation Code.

Electric Disconnect

Locate

disconnect plug on the range back.

2. Pinch sides of connector and pull out of range back.

You will have this disconnect plug.

Page 35

❑

SEAL

THE OPENINGS

Seal any

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

E LIGHT

THE

PILOTS

(for Models Equipped with Standing Pilots)

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

Light the

Sutiace

Burner Pilots

CA~ON:

Make sure the surface burner control knobs are in the OFF position before attempting to light the pilots.

1. Raise the

cooktop.

2. Light both pilots with a match.

3. To avoid pilot outage, use caution when closing

cooktop

after lighting pilots.

NO~:

Do not leave standing pilot lit in a newly constructed or remodeled home or apartment that will be unoccupied for more than a month.

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

Adiust

the Surface Burner Pilots if

Necessa~

of the manifold panel.

3. To adjust, use a

blade-we

screwdriver with a shaft diameter of less than 3/16”. Turn pilot adjustment screw until pilot is 5/16” high. Do not reduce the flame to less than 5/16” or pilot outage may occur. A pilot flame burning higher

than recommended may generate soot (carbon black) on the bottom of your

cooktop.

Light the Oven Pilot

CA~ON:

Make sure the

OWN

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

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

hcate

the pilot at the back of the broiler compartment. The pilot is attached to the left side of the oven burner.

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

Gas or

Natural Gas section.

(continued

page)

Page 36

Light the

tilots

(continued)

Heater Pilot Flame

4. Turn the

OWN

CONTROL knob to a

setting

above

200°F.

The pilot flame will increase in size

and impinge on the

temperatureresponse

element.

The oven burner will light in

3090

seconds.

The oven burner will operate until the set temperature is reached. The oven burner

will continue to cycle on and off as necessary to

maintin

the oven at the temperature indicated

by the

OWN

CONTROL knob.

E CHECK

IGNITION

OF SURFACE

BURNERS

Surface

Burner Ignition

Operation of all cooktop and oven burners

should be checked after the pilots have been

lighted (on some models) and range and gas supply lines have been carefully checked for leaks.

Stiding

Pilot Models

Select a top burner knob and simultaneously push in and turn to HI position. The burner should light within a few seconds. Try each

burner in succession until all burners have

been checked.

Electric Ignition Models

Select a top burner knob and simultaneously push in and turn to

LITE

position. You will hear a snapping sound indicating proper operation of the spark module. Once the air has been

purged from the supply lines, burners should light within 4 seconds. After burner lights, rotate knob out of the

LITE

position. Try each burner in succession until all burners have been checked.

Qualim

Flames

The combustion quality of burner flames needs to be determined visually.

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

~!;;’

:;::

(B) Yellow tips on outer

cones—

Normal for LP gas

tie~

Normal for natural gas

If burner flames look like (A), call for service. Normal burner flames should look

(B) or

(C), depending on the type of gas you use.

With

gas, some yellow tipping on outer

cones is normal.

❑

CHECK

IGNITION OF OVEN BURNER

Your oven is designed to operate quietly and

automatically. To operate the oven, turn the

OWN

CONTROL knob to a setting above 200° R After 30-90 seconds, the oven burner will ignite and

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

OWN

CONTROL knob.

Electric ignition models require electrical

power to operate. The oven cannot be lit during a power 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

re-lit

until

power is restored.

Page 37

❑

ADJUST BROIIAND

OVEN BURNER AIR

ADJUSTMENT SHUTTERS ON MODELS WITH A

STORAGE DRAWER, IF NECESSARY

(See

Step 9

if your range is equipped with a broiler drawer.)

adjustment shutters for the top and bottom

burners regulate the

jlow

of air to the flames.

\Loosen

‘

The air adjustment shutter for the top

(broil) 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.

The flames for the top

@roil)

burner should be

steady with approximately 1“ blue cones and should

not extend out over the edges of the burner baffle.

To determine if the bottom burner flames are

burning properly, remove the oven bottom and the burner baffle [on some models (see below)]. Flames should have approximately 1“ blue cones and, if range is supplied with natural gas, should burn with no yellow tipping.

with

most

LPgas,

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.

!~>~

,;j;

1’

Oven Bottom

—

4-,

“—

-J

‘d

To remove

tie

oven

botiom:

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.

::>;*3

To remove

tie

burner

btifle

(on some

models):

Use a nut driver to remove the 1/4” hex-head

screw shown in the illustration above. Do not remove any other screws.

2. Pull baffle straight out until it

free from the

slot that holds it at rear of oven.

(continued next page)

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

the

oven bottom:

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

To remove

the

burner baffle (on some

models):

1. Use a nut driver to remove the 1/4”

hex-

head screw shown in

the

illustration above.

Do not remove any other screws.

Pull baffle straight out until it is free from the

slot that holds it at rear of oven.

With the baffle removed, properly adjusted

flames should have approximately 1“ blue cones and, if range is supplied with natural gas, should burn with no yellow tipping.

with

most

LPgas,

small yellow tips at the end of outer cones are normal.) Flames should not lift off burner ports. If lifting is observed, gradually reduce air shutter opening until flames are stabilized. With

the baffle in place, or with the oven bottom in place (on models not equipped with a burner baffle), the flames should burn steady. They

should not extend past the edges of the burner

baffle (or the oven bottom if there is no baffle). The shutter for the oven burner is near the back

wall of the oven and behind the broiler drawer. To remove the broiler drawer:

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

back in about one inch.

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

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

Page 39

❑

LEVELING THE RANGE

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 instilled.

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

levehg

legs until the range is level.

7. After the range is level, slide the range away from the

wdl

so that the

hti-Tip

device can be

instilled.

❑

INSTALLING THE

AHTI-TIP

DEVICE

W~ING:

● Range must be secured with an approved

Anti-Tip device.

● Unless properly installed, the range could

be tipped by you or a child standing, sitting or leaning on an open door.

●

After installing the Anti-Tip device, verify that it is in place by carefully attempting to tilt the range forward.

● This range has been designed to meet all

recognized industry tip standards for all normal conditions.

● The use of this device does not preclude

tipping of the range when not properly installed.

●

If the Anti-Tip device supplied with the range does not fit this application, use the universal Anti-Tip device

W02X7909.

1. Mark the wall where the

MGHT

EDGE of the range is to be located. Be sure to allow for the countertop overhang if you intend to install the range next to cabinets.

hcate

the outside edge of the device 2%” toward the center of the range from the marked edge of the range.

3. Using the device as a template, mark the position of the hole for the screw.

4. For wood construction, drill a pilot hole at an angle of 20 degrees from the horizontal. A nail or awl maybe used if a drill is not available.

Mount the Anti-Tip device with the screw provided.

For cement or concrete construction, you

will need a 1/4” x 1%” lag bolt and a 1/2”

O.D.

sleeve anchor, which are not provided. Drill

the recommended size hole for the hardware.

Install the sleeve anchor into the drilled hole and then instill the lag bolt through the device.

The bolts must be properly tightened as recommended for the hardware.

Back of Range

5. Slide the range against the wall, and check

for proper installation by grasping the front edges of the rear surface unit openings and carefully attempting to tilt the range forward.

WHEN ALL HOOKUPS ARE COMPLETED: MAKE SURE ALL CONTROLS ARE LEFT

THE

OFF POSITION. MAKE SURE THE FLOW OF COMBUSTION AND

VENTIMTION MR

TO THE

WGE

UNOBSTRU~ED.

Page 40

WITH 1P

OR NATURAL

This range leaves the factory set for use with

natural gas. If you convert to LP gas, keep these

instructions and

or~lces in case you want to

convert back to natural gas.

TOOLS REQUIRED:

T-10

Torxdriver

(for sealed burners)

1/2” and 3/4” open-end wrench Flat blade screwdriver (small) Nut drivers or wrenches:

7mm,

5/16”or a small

adjustable (depending on the size of the spuds)

❑

pREpARE

RANGE FOR CONVERSION

(1) Turn off gas supply at

the

wall.

(2) Turn off the electrical power to

tie

range.

If range has not yet been connected to gas supply, or if flexible connection was made, range maybe

pulled out from the wall to make conversion easier.

❑

CONVERT THE PRESSURE

REGUUTOR

WM~G:

Do not remove the pressure

regulator from the range.

1. For models equipped with sealed burners,

remove the storage drawer, broiler drawer or kick panel and locate the pressure regulator at

rear of the range.

Remove Screws

Access Cover

On some models, you may have to remove

an access cover also. For models equipped with standard twin

burners. remove the

cookto~

and locate the

pressure regulator at right

~ear

of range.

——

2. Follow the directions in

or M that match

your regulator type.

❑

Standard Twin Burner Models

(models with lift-up

cooktop)

NAT

—

Cap e

Cap

If it is this regulator:

1. Use a coin to remove the cap from the

pressure regulator.

2. Turn the cap over and hook it into the slots.

The type of gas to be used should now be visible

on the top of the cap.

❑

Sealed Burner Models

(models without lift-up

cooktop)

Lever shown closed. P

this protective cap

Cap Assembly

except for conversion

If it is this regulator:

1. Unscrew the plastic-protected hex-nut cap

from the regulator.

2. Carefully pry the protective plastic cap off the threaded metal cap. Gently pull the plastic washer off the threads on the other side of the metal cap.

3. Push the plastic cap onto the end of the metal cap displaying the type of gas you are converting to. Press the attached plastic washer onto the threads on the other side of the metal cap.

4. Screw the hex-nut cap back into the regulator. Do not overtighten.

Page 41

E CONVERTING

SURFACE BURNERS

MODELS EQUIPPED WITH SEALED BURNERS

(See

Step

4 if

range is equipped with standard

twinburnersj

‘urnercap~

1. Remove the grates, burner caps and burner

heads.

2. Using the

torxdriver,

remove the burner bases by unscrewing the 3 small screws in each base.

the burner straight out.

disconnect the wires from the burner

bases unless the

cooktop

needs to be raised.

3. Remove the brass

ofice

spud under each burner base by unscrewing spud from fitting with a

7mm

or small adjustable wrench

(depending on the size of your spuds). Apply a

3/4” wrench to the hex on the gas inlet tube as a back-up when removing spud to prevent the aluminum

horn

twisting.

Install orifice spuds according to one of

the following diagrams (see ❑ or ❑ ) for

gas or natural gas, depending on

whicfi

you are

converting to.

❑

Orifice

Spuds for Converting to 1P Gas:

orifice spuds are in a small

plastic~a~acked

with this Use and Care Guide. LP orifice spuds have a 2-digit number and the letter “L” on one

side. Each orifice spud will also have 1 or 2 grooves on one side, denoting the location on the range where it is to be installed as shown below.

❑

OrifiCeSpudsfor

Converting to

Hatural

Gas:

Natural gas or~lce spuds have a 3-digit number on one side. Each

orflce

spud will also have 1, 2

or 3 grooves on one side, with the letter “N”

underneath denoting the location on the range where it is to be installed as shown below.

Front of Range

(continued next page)

Page 42

HOW TO CONVERT THE RANGE FOR

USE

WITH LP

GAS OR NATURAL GAS

(continued)

5. To prevent leakage, make sure the orifice

spuds are securely screwed into the gas inlet tubes. Use a small wrench to hold the inlet tube hex to prevent it from twisting.

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

N~:

If an orifice spud is accidentally dropped, the cooktop can be raised by

“engaging

the 2 front clips with a large flat blade screwdriver.

DO NOT attempt to raise the cooktop without removing

all

4 burner bases.

If wires were disconnected to remove the cooktop, feed wires through the burner holes in the cooktop. Attach to each burner electrode terminal carefully, making sure not to bend the terminal. Then lower cooktop until it snaps over the clips.

Electrode

Tall Screw

7. Carefully insert burner bases straight down with the tube over the

ortilce

spud. Replace the

screws,

mating

sure

the Ml

screw is opposite the burner electrode in each burner base.

❑

CONVERTING SURFACE BURNERS OH MODELS EQUIPPED WITH STANDARD TWIN BURNERS

(See

Step 3 if range is equipped with

sealed burners.)

Lift cooktop.

2. Lift burner

assemblies

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

3. With a 5/16” or

small adjustable wrench, remove

each of the four

‘~ /

spuds on the

surface burner gas inlet tubes and replace them with the correct gas spuds mounted in a holder at the right rear of the range, above the regulator. Natural gas spuds are brass and

gas spuds are red or silver. (Mount the spuds that you removed from the inlet tubes back in the holder.) To prevent leakage, make sure

spuds are securely screwed into gas inlet tubes.

4. Replace the burner assemblies.

5. Keep all spuds with your range so you have

them

you move or get a different gas hook-up.

Top Burner

Ofice

Drill

She

Color

Natural Gas

#54 (.0550 Dia.)

Brass

LP @ropane)

#66 (.0330 Dia.)

Red or Silver

❑

ADJUST

OVEN THERMOSTAT

(for Models Equipped with Standing Pilots)

1. Remove the

OWN

CONTROL knob.

2. Locate the thermostat

adjustment screw at left of

thermostat shaft. Turn the

screw until the small pointer stops at

or N,

depending on the type of gas

you are converting to. The

‘“”””

most the screw will move is

1/2 a turn.

3. Replace the

OWN

CONTROL knob.

Page 43

E COHVERT

THE OVEN BURNER ORIFICES

Oven Burner

1. Remove oven door, storage drawer or broiler

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

ortilce.)

2. To convert to

gas,

use a 1/2” wrench to turn the lower burner orifice spud clockwise. Tighten the spud only until it is snug.

To prevent damage, do

not overtighten the spud.

To convert to

natiral

gas,

loosen the spud about 2 turns.

Broil Burner

(on some

models)

To convert to U gas, use a 1/2” wrench to

turn the upper burner

or~lce

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

overtighten

spud.

To convert to

natiral

gas, loosen the spud

about 2 turns.

❑

CONVERT AIR ADJUSTMENT SHUTTER

For U gas, loosen the

Phillips head screw and

rotite the shutter to the

Screw

full open position. With

Air Shutter

baffle in place, flames should have approximately l-inch blue cones and should not extend beyond

the edges of the burner baffle. After 30 seconds

of burner operation, check for flames lifting off

burner ports. If lifting is observed, gradually

reduce air shutter opening until flames are stabilized.

For

natiral

gas, the shutter should be open

1/2”

or about 3/4 of the way open.

❑

CHECK FOR LEAKS

When all connections have been made, make sure

all range controls are in the off position and turn

on the main gas supply valve. Use a liquid leak detector at all joints and connections to check for leaks in the system.

CA~ON:

DO NOT USE A

FUE

CHECK FOR GAS

When using test pressures greater than 1/2 psig

to pressure test the gas supply system of the residence, disconnect the range and individual shut-off valve from the gas supply piping. When using test pressures of 1/2 psig or less to test the

gas supply system, simply isolate the range from

the gas supply system by closing the individual shut-off valve.

(continued next page)

Page 44

HOW TO CONVERT THE RANGE FOR USE WITH

NATURAL

GAS

(continued)

❑

CONVERT TOP BURNER

N~:

Only valves with these types of knobs are adjustable.

VALVES

1. Turn all top burners to LOW.

2. Remove all four knobs.

‘

3. With a small flat blade screwdriver, turn the

valve set screws

<+.

clockwise to decrease flame

size, counterclockwise to increase

flame size. Adjust until the flame is

about the same height as the top

of the

burner.

4. Replace 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.

❑

ADJUST THE SURFACE

BURNER PILOTS

(for Models Equipped with Standing Pilots)

small hole near the center of the manifold panel.

3. To adjust, use a blade-~pe screwdriver with a shaft diameter of less than 3/16”. Turn pilot

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

cooktop.

❑

CHECK QUALITY OF

FUES

The

combustion quality of burner flames needs

determined

visually.

(A) Yellow

flames—

Call for service

(B) Yellow tips on outer

cones—

Normal for LP gas

(C)

~fi

blue

tie~

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

gas, some yellow tipping on outer

cones is normal.

Page 45

PROBLEM

OVEN

WILL NOT WORK

TOP BURNERS DO NOT LIGHT

OR DO NOT

BURN EVENLY

BURNERS HAVE YELLOW OR YELLOW-TIPPED

FLAMES

BURNER

WAMES VERY

LARGE

OR YELLOW

CLOCK

DOES NOT WORK

OVEN LIGHT DOES NOT COME ON

STRONG ODOR

POSSIBLE CAUSE

● Plug on the range is not completely inserted in

the

electrical outlet,

● Pilot(s) is (are)

not

lit (on standing pilot models}. Seethe Lighting Instructions

for Standing Pilot Models

Using

Your Oven.

“

The circuit breaker in your house has been tripped, or a fuse has been blown.

●

Oven controls not properly set.

●

Make sure electrical plug is plugged

into

a live

power

outlet.

●

Burner

holes

on the

side

or around

the top

of burner may be clogged. Remove burners (on models with standard twin burners) or burner heads (on models with sealed burners) or burner caps on spill-proof models, and clean them with a sewing needle or twist tie. Make

sure

you do not enlarge the holes.

spill-proof models,

check

electrode area for burned-on food or grease.

●

Pilot(s) is

(are)

not lit (on standing pilot models). See

the

Lighting Instructions

for Standing

Pilot

Models in Surface Cooking.

(A) Yellow

flames— (3) Yellow

tipson

outer

(C)

Soft blue fiames—

Call

for service

cone+Normal

for LP gas

Normfl for

natural gas

●

If burner flames look me

(A), c~l

for service. Normal burner fhnnes should look

(B)

or (C), depending on the type of gas you

use.

● With LP gas, some yellow tipping on outer cones is normal.

● Hrange is connected to LP gas, check all steps in the Instigation Instructions.

●

Range

electrical plug

must

be securely seated in a live power outlet.

Check for

blown fuse or tripped circuit breaker.

●

BuIb

may be

loose

or burned out.

* Electrical plug must be plugged into a live power outlet.

“* Improper air/gas ratio in

oven.

Adjust oven burner air shutter.

●

An odor from

the

insulation around the oven liner is normal for the first few

times oven is used. This is

temporq.

The

OVEN CONTROL knob needs adjustment. See the Adjust the

Oven Thermostat-Do It

Yourse~section.

OVEN TEMPERATURE TOO HOT OR TOO COLD

(continued next page)

Page 46

PROBLEM SOLVER

(continued)

PROBLEM

SURFACE BURNERS

LIGHT RUT

OVEN

DOES NOT

FOOD DOES NOT BROIL PROPERLY

FOOD DOES NOT

ROAST

BA~

PROPERLY

POSSIBLE CAUSE

●

The

oven gas shut off valve

may have

accidentily been

moved

during

cleaning or moving.

check the oven gas shut off valve on standard twin burner models, raise

the

cooktop and look for the gas shut off lever at the extreme right rear corner.

To check the oven gas

shut

off

vaIve on sealed burner models, remove

the storage drawer, broiler

drawer or kick panel and look for the gas shut

off lever

at the back of the range. On some models you may have to

remove an access cover also.

●

Oven controls

not

properly

set. See the

Broiling section.

* BA~ROIL switch (on some

models) turned to the incorrect setting.

●

Oven door

andor broiler drawer

n5t

closed.

●

Improper

shelf

position being

used. See the

Broiling section.

* Food is

being cooked

on a hot pan.

* Cookware is not suited far

broiIing.

—

● Aluminum foil used on the broiler pan rack

has not

been fitted properly

and slit as recommended.

Oven

bottom

not securely seated in position.

Oven controls

not

properly set.

See the Baking

or Roasting section.

●

BA~ROIL

switch

(on some

models)

turned

to the incorrect setting.

* Shelf

position is

not

correct.

Incorrect cookware or cookware of improper size is

being

used.

Oven thermostat needs adjustment. See the Adjust the

Oven Therrnostat—

Yourse~section.

●

Aluminum foil used improperly in the oven.

●

Oven bottom

not

securely seated in

Wsition.

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

Center@

800.626.2000 consumer information service

Page 47

Wdll

Be There

With the purchase

ofyour

new GE appliance, receive the assurance

hat ifyou

ever need

information or assistance from GE, we’ll be there. All you have to do

is call—toll-free!

lmHome

Repair

Sewice

80~E<ARES(80W32-273fl

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

(7:00

a.m. to

7:00

p.m. weekdays,

9:00

a.m. to

2:00

p.m. Saturdays).

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

repairs can be handled in just one visit.

GEAnswer 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.

sEa,oNA.A

,--.

x” m.,-.--”.

-.,..

-- ..--..”.

.-u,.

—

For Customer With SpecialNeeds...

80f162R2000

Upon request, GE will provide

Consumers with impaired hearing or speech who have

Braille controls for a variety of GE

access to a

TDD

or a conventional teletypewriter may

appliances, and a brochure to

call

800-TDD-GEAC

(800-8334322) to request

assist in planning a barrier-free

information or service. kitchen for persons with limited mobility. To obtain these items,

free of charge, call 800.626.2000.

Sewice Contracti

80M2G2224

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

Individu&

qdfied

to service their own appliances

User maintenance instructions

contained in this

boo~et

can have needed parts or accessories sent directly to

cover procedures intended to be performed by any user.

their

home. The GE parts system provides access to over

Other servicing

generdy shotid

be referred to

qu~fied

47,000

parts... and all GE Genuine Renewal Parts are

service

personnel. Caution must be exercised, since

fully

warranted. VISA, MasterCard and Discover cards

~proper

servicing may cause unsafe operation.

are accepted.

Page 48

Staple

sales slip or cancelled check

YOUR GE GAS RANGE

here. Proof of original purchase date

WARRANTY

needed to obtain service

under warranty.

WHAT IS COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original

purchase, we will provide, free of charge, parts and service labor in your home to repair or replace

any pan

the

range that fails

because of a manufacturing defect.

WHAT IS NOT COVERED

● Service trips to your home to

teach you how to use the product.

Read your Use and Care material.

If you then have any questions about operating the product, please contact your dealer or our Consumer Affairs office at the

address below, or call, toll free: GE Answer

Cente@

800.626.2000 consumer information service

● Improper installation.

If you have an installation problem,

contact your dealer or installer. You are responsible for providing

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,

D.C.

In Alaska the warranty is the same except that it is LIMITED because you

must pay to ship the product to the service shop or for the service technician’s travel costs to your home.

All warranty sewice will be provided by our Factory Service Centers or by our authorized Customer

Car@

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

directoy

for the Cameo

Sewice

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 NOT RESPONSIBLE FOR CONSEQUENTIAL DAMAGES.

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion

may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which

va~

from state to state.

To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

Manager<onsumer

Affairs, GE Appliances, Louisville, KY 40225

This book is printed on recycled paper.

JGBS02

JGBS14 JGBS18

JGBC15

JGBS04

JGBS15

JGBS19

JGBC16

Part No. 164 D2764P052

JGBS06 JGBS16

JGSS05 JGBC17

Pub

No.

49-8542

JGBS12 JGBS17

7-94

Printed in the Louisville,

GE JGBS72, JGBS74, JGBS77, JGBS78, JGBS79 Use And Care & Installation Manual

Specifications and Main Features

Frequently Asked Questions

User Manual