msuuo di
siSeuthaf
bokent ct
suuheelT
uo undutw
exapoo the
elt dicoam
rei igo cl
@Keovvedu
unobst
~
Keovfrfrgr
bui
*Plovshei des
posiwhovi coI
shemub hanwh
hod nl pothcon
heauni tov
~Pulosht tsh
sti aconvei lif
hefooRi alaprec
agabufktouh
surfo tdoo ovwa
~Wh
uscooo roa
bai tovfot
manufadire
~D nuyoovt d
newspI overth
ccafi
Prrelo utt
buw aimeff
a ~e~es~~
unaa hhse
130casma
grspitmc
o fi
@B sdpavd
ancoaai
pl
Thabduco
codarpa
wi
@Doualftldpo ani t
oexa dei t
boMicrei a
shfhao dat
tra
~Oceto gl
glasceear
o otglcona
self-ov
suif
ranse
otmbrbeo t
*D ncldogasT
dogasi essefa
go
seCashob tant
rudamo motgas
~D nuovcle
No
commovcleo ov
liprotcoao a
kishob usi o ar
apao tov
*Clonpalii th
UaCaBo
s BefSelf=tov
rembropaot
suchi tem
(Seo “S
Coofsug
@T mibigo
flamata
spillage; the hao aco
shb poss ti i
tutotceo t
rawiexo
nesuun
@Doimo s
remsuunD
pti adis
~ ~turnsut
Obru
~Ka eo fb
fa Ho M
Hh
*T atpo a
bo esab
cttcfa
suaa Op
a2 cacb
att rtu
~~~en bning funder
thtthefanoff.The
fi opms
tf
~Fffsb w
da pFo f
fo mo ff
cchf t bu a
oso p
eUlf fe
so dfF
tptfo f cc
spwfi a
~I acoo oo f
wb ui ist
bho a fm
s
eAhfsa
wa i h
e Udf t
whpt p
ovf bt
sp
~~~~
Page 5
will- range, me many other
fl
temp
ke
pr
—.——..-
8EEM?.
items, is heavy a
cansettle into soft m‘cO
sudi as cushioned.vinylor
carpeWhen movingthe ra
c thtyo floouca
and it is recommended that these
simpleand inexpensiveinstructions
be followed,
The range shouk.ibe installedon
a sheet of plywood (or similar
material) as follows:When lhe
jkw
coveendtfro
thran
will rest on shouldbe built
plywoodtothesame levelor higher
than the floor covering. This wiH
allowtherangeto be movedfor
cleaning or servicing.
the area that the range
U wi
* Use cooo mewe
aluwtigh‘c
‘a
bowhcom
cothepoof1
surun
neM.wc
,
satw
yfpri n
wtinlap
‘fiopat=
@Cookfrve@wa
light goeso@:. ‘-’‘ ‘ ,=-
minqrnbwai a
coveredpan.,
,
@Wafowbrt
quit cti
a
HIhel$fre4
cootempreh
immet Ioset
wi
i co,
@AtoC=
fen.i~vi~gfOOd..,
,.,
‘ s Dbaf
dopKaoa=
,
sa ta poi i=
obenecl.’~~”
@Uresheasu
coowheti6F
~xawcoei t
shbrwat bott
t Opost con~
t
cooking.~~•~~• ,’
~Ucohfco&
-
,
EWHstco(i
alld nuHhe~
Levelingscrewsare located on
each corner ofthe base of the
range. Removethe bottom drawer
and you can levelthe range on
an uneven floor with the use of
a nutdriver.
TOremove drawer, pull drawer
outd! the wayqtilt up the front
antait out. TOreplace
drawer,insert glides at back.of
drawerbeyondstopon rangeglides.
Lift drawer if necessary to insert
easily.Let front of drawer down,
then push in to close.
Your range top is designed to give
you flexibility of boiling, steaming,
sauteing, browning, frying, canning, or pressure cooking. lt heats
through the metal CrOjlSOffour
Calrunthgivtco
reamoo enefea
settycho
surface coowi
Infi
Your surface units and controls are
designed to give you an infinite
choice of heat settings for surface
unit cooking.
A
A both OaHIposi
_thei a
“clicks”at those positions; “c~ick”
on HIGH marks the highest setting;
the lowest setting is between the
words LOW and
Heat Controls
slight niche so control
OFI a qu
kitcymhesli“cl
insoudurcookin
Hto Set the Controls
step 1
Grasp contol knob and push in. . .
cathesettselea
being maintained.
Switching heats to higher settings
always show a quicker change than
switching to lower settings.
cooking(
for UH
I
M
m
N
Low
WM
Ouick start for cooking;
~ring water to boil.
Fast fry, pan broil; maintain
fast boil on large amount of
food.
Saute and brown; maintain
slow boil on large amount
of food.
Cook after starting at
HIGH; cook with little
water in covered pan.
Steam rice, cereal; maiiltain
serving temperature of most
foods.
N
1
At HIGH, MED I-II,never leave
food unattended. 130iloverscause
smoking; greasy spillovers may
catch fire.
2. At WARM, LOW,melt chocolate, butter on small unit.
S2
Turn either clockwise or counterclockwise to desired heat.setting.
Controlmustbe pushedin to set
only from OFF position. When
controlis in any position other
than OH+’,it my be rotated
without pushingin.
Besure you turn control to OFF
when y~u finish cooking. An indicator light willglow when
heo asurui o
7
A
Page 8
Th3-iT’ihsurhea
accomm
th
prefe
pla
Pu
GRI
Tu
Wh
unofftconveo th
unii onTunmaus
a a4-{6-io 8-iun
t
utens
Pui a siseleswine
suruncontt8
t
6 o 4 butThtusur
uncont desheset
Matunsiselet sio
utena speci tfoll
LA.llGEunPui 8
butwhuslaute
thcomplcotun
(3-qt 6-qsauco 8
t 1(1-skilSeldes
hesett
diffsio
NW.DlUunPi
6 buwusme
sicouttd n
compchtu( t
2~-sauo 6 t 7skilSedehse
SIMALunPi 4
buwussmco
uteab4 ini di
(a 1-sauSe
deshset
‘ripsfBest
@Uflam
walui
ret so ui uU
tiglwfw
rea cllo n
clect
Wco c
bopare
@Use MTto t
‘IcoIt
usret bft
bswheD n
jctb v
stoFwcicoutetn
smb adt
copr
TOUseonthe3-in4 Ihit
YoG Griha easynon-scoosurfAv
usiutenwisho ro
poio edgD ncfo
o thgridI
mab coowitgre
gridUa foll
1 Plagrio 3-iUn
moi baafouni fa
in
ovunTgrii
fo
desfeposii
mub corplt w
pro
2
buma
3
deshset
4
surcokt O
i suuse
sucokt
coi fint
—.-=
! L gco ro
prhwhd
pobhT
csci CST amnf
sguo sf
bwn opo u
o to tg
Page 9
(hmSbddbe done on
no
DIAM
fo
reco
cann
instru
fo
pr
.———
Cooktoponly.
In
surfcooo foot
thcanntuo la
diamuten(extemo
thoinbeyedo tr
rini nrecomm
Howewhcanwi
watero prescan
lardiamutenmb
useThi becboiwa
temper(eunpres
ar
surrouheaun
HOWED NU
LARDIAMCAN
O CWJLA
UTENFFRYO
BOILFO01’
THWATMosyo
saumixtura tyo
fryinga tempemu
higthboiwatSu
tempercoeven
hacoosurfsurro
heatuni
hart coosur
Obm’veFollowingPo
i canning:
L Brwat abo H
hethafbohbe
adht loset
maib(sena
ussuube
2 B scafoce
o surun‘ ymo
sursednal
cat b ceno su
unusmdi
contfgca
res
3 Flat-cagb
canresB sboo
cai fo hasl
indetfsno
surunCawfl
o ripbo(o
enama n
mG
W
i
4 Wcaurf
resoRr
aavftma
o ycmao
gjfcsa B
aKatUS
Deo AgE
Se
los wplcoro
tshsupt( s
becocomo o
tova(d
remo plfo t
K REa shft
ovlu
oven
ThOvCycLigl
unttovreayosel
temperthgoo ao
witovunidurcoo
PREHEtovevt
hitempesetti spe
rarmothab1 min
Prehtovonwhnece
Mofowicosatisf
withpreheI yfi
prehei neceskea
cycbgLight
i forwsto(c
exteunshal
o shsupB cet
shi cbetoi
T REashi to
inshwstore
oil shsupP
reo ovi wfipl
Whshi i prpo
stopo shwru
shsuwshi pu
for
eyo tindiliap
foi tovpromaf
th
goou
Skhws
not tilt w
rear o shtp
Utso tfo t
dt ttlo ao
wtdi c
Lampoversurfaceunits
top
to
Tlmb lb
prtlsb
B st htbi u
tlco
--
-–
—.
team
-
13
Page 14
sRddCho R31
Bak
—.————.—
When cooking a food for the first
time in your new oven, use time
given on recipes as a guide. Oven
thermostats, over a period ofyears,
may “drift” from the factory setting
and differences in timing between
an old and a new oven of 5 to 10
minutes are
may be inclined to think that the
new oven is not performing cor-
rectly. However, your new oven has
been set correctly at the factory and
is more apt to be accurate than the
oven it replaced.
nunusual and you
.HOt SYoRa
Bak
f
diSt(otuo na
ysi t to auto
o DeStaS(st
oven to to autoa a
latato a a pr
sttiwb des
to shns
Ho
Hto sDdays
idstop“
Delay Start and Stop is setting the
oven timer to turn the oven on and
off automatically at a later time
than the present time of day.
NOBebegms
thao tracls
tcoto d
immediate Start is simply setting
oven to start baking now and
turning off at a later time automatically. Remember, foods continue
cooking after controls are off.
S1 T sstpi
ko Sdat
pot tywot
tofe3
Step 1: Place food in oven, being
certain to leave about l-inch of
space between pans and walls of
oven for good circulation of heat.
close oven door. During baking,
avoid frequent door openings to
prevent undesirable results.
Step
2 TuOVSKnt
Step 1:
in knob on STOP dial and turn
pointer to time you want oven to
turn off; for example 6:00.The
Start Dial should be at the same
position as the time of day on
clock.
T sSTime, push
S2 T s STpi
ko Sdat
pot tywot
tofe6T
myrcft
aonho bt
NTime on Stop Dial must be
later than time shown on range
clock and Start Dial.
BAaOVTEKnt
tempero reco o
Cha
Step 3: check food for doneness
at minimum time on recipe. cook
longer if necessary. Switch off heat
and remove f’oods.
Step
2 TOSKt
TIBATOT
Hto TiBa
The automatic oven timer controls
are designed to turn the oven on or
off automatically at specific times
that you set. Examples of imme-
Knt otempf
exa25
Step 3: Turn OVEN SET Knob to
TIME BAKE. Turn OVEN TEMP
Knob to 250° or recommended
temperature.
Place food in oven, close the door
and automatically the oven will be
turned on and off at the times you
have set. Turn OVEN SET to OFF
and remove food from oven,
14
Page 15
sRmschml pager
pro
Roasting iscooking by dry heat.
Tender &eat or po~ltry can be
roasted uncovered in your oven.
Roasting temperatures, which
should be low and steady, keep
spattering to a minimum. When
roasting, it is not necessary to sear,
baste, cover, or
awat yo
mea
Roasi reaa bak
duusfmeaTher
ovcontast BA
(Ymhea slicli
noit inditovi
workpropeRoasi
easjufolthste
Step 4: Most meats continue to
cook slightly while standing after
being removed from the oven. For
rake or medium internal doneness,
if meat is to stand 10-20minutes
while making gravy or for easier
carving, you may wish to remove
meat from oven when internal temperature is 5-10°F below temperature suggested on chart. If no
standing is planned, cook meat to
suggested temperature on chart on
page 17.
NOYoumay wish to use TIME
BAKE as described on preceding
page to turn oven on and off auto-
matically. Also, if your oven is
Step 1: Check weight of meat, and
place, fat side up, on roasting rack
in a shallow pan. (Broiler pan with
rack is a good pan for this.) Line
broiler pan with aluminum foil
when using pan for marinating,
cooking with fruits, cooking heavily
cured meats, or for basting food
during cooking. Avoid spilling
these materials on oven liner or
door.
St2 Pli ovo shi A
o BposiN prehi
neces
equipped with special meat thermometer, see page 22 for usage.
FI?Roasts
~ Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10-25minutes
per pound additional time (10 min.
per pound for roasts under 5
pounds, more time for larger
roasts).
@Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfullywithout
thawing. Follow directions given on
packer’s label.
.
Q Is it necessaryto checkfor&Drw-
ness witha meatthermometer?
A checking the finished internal
temperature at the completion of
cooking time is recommended. Tem-
peratures are shown on Roasting
Chart on page 17.For roasts over
8 Ibs., cooked at 300° with reduced
time, check with thermometer at
half-hour intervals after ~2of time
has passed.
Q. Why is my rwastcrumbling
whenI try to carveit?
A Raet si
alt c1 t 2 m
arefoB s
t catgo tm
Q D
eachtime I cook a roastorpoultry?
A It is rnet p
yoofvs
rowca sl
o t
Whenbuyinga roast arethere
Q
anyspecialtips that would help me
cook it more evenly?
A. Yes.Buy a roast as even in
thickness as possible or buy rolled
roasts.
Q. (M 1seal the sides of my foil
“tent”when roastinga turkey?
A Sealing the foil will steam the
meat. Leaving it unsealed allows
the air to circulate and brown the
meat.
af$JNWVWS
Ineed to preheatmy oven
Step3:Turn OVEN SET to BAKE
~ndOVEN T’EMP to
32Sm
~ou~mb cooa 37f
~ebrow
15
Page 16
1 Alumpaconhe
tho
quicFmoconve
bakilishftigeneabhwhmrei
gibemxxbecthhe
prevoverbri tti
i takfhet cotcen
areDu(satin-bot
surfo paarecom
focapaapplat b
su
arbrcompl
2 Dao mm-fina3 Prtoi na
glapyrogenneesff
wckt3 t 4
drcrcrReoh
miFfws
25i licradecotprg
Precifbas
fofrabrow
foi ad
A. In someareas,thepower(voltage)
totherangemaybelow.Inthesecases,
preheatthebroilunitfor 10minutes
beforeplacingb~40ilerpanwithfoodin
oven.Checktoseeif youare usingthe
spit under the (upper) broil unit. AS
food turns, it bastes itself to produce a succulent brown and tender
roast. Meat tender enough for
roasting may be rotissed.
4 Place so frs ha
ei i nasua
poiei i wUsup
Rottl?
1 AsserotisIns
cureno frinla
holo brop
Lo
frai plb fitstr
eno supinhoi ce
hand
2. Secure food on spit. When
secured correctly, food will be
located in center area of spit
leaving4 inches free at the pointed
end (this part goes into motor).
3 T secfoo spPu
o
foonspne
hanenTigwiscr
Puspthrfo(tfo
secuacompadis
butweieveo easi
o
To check weight distribution on
spit, hold spit (and food) between
hands, palms up; spit should roll
smoothly from palms to fingertips
when palms are tipped forward.
L Poshi lopo
i ovWfc spp
spo osh
2 S OTkasugo RotTa
TempCho np
Seta3t 40t g
fojuadwi
overb
3 SwOSkt
IWHSTstbu
a
moopeS
cb insarem
eawmoi ope
NOMcewto
sp
n po bo po
toucoo brun
4 InsimoRe
hanhbrpw
pothapsfi
inmooua f a i wg
5 Chroto foTi
o adfoi necDu
@D not use emt
mometer, on models so equipped,
while operating the rotisserie. A
regular, non-electric meat thermometer may be used while
rotissing providing it doesn’t touch
the oven, frame or pan while meat
revolves. (Or, if desired, cook to
estimated doneness then pull meat
from oven to insert meat thermometer. Wait about 2 minutes for
temperature to register. If meat is
not done, remove thermometer and
continue cooking if necessary.)
@I rotlsi
wo1 t 2 ma
cot ajma
codo
@At end of cooking pull out pan
and shelf together, using potholders.
Turn OVEN SET to OFF. Remove
food from spit. COOIpan outside
oven; soak forks and screws for
easiest clean up.
NU3tes
coofomntig
==
dt nomshr
6 A FCOLE
DOAI“B
POSdsto
/
.--
/’-’
b its
7 Bafi
w
lohabra fre
Finish securing food on spit by
gliding second 2-pronged fork onto
spit with prongs toward food.
Tighten screws to a flat surface
on spit.
The meat thermometer takes the
guesswork out of roasting by
cooking foods to the exact done-
nessyou want. The meat ther-
mometer has a skewer-like probe at
one end of the cable and a twopronged plug at the other. Use
handle of plug and probe, rather
than cable, when inserting and
removing these parts from meat
and/or oven wall receptacle. After
preparing meat and placing in
roasting pan on rack, follow the
steps below for proper use of meat
thermometer.
@
St3 Pcairec
o ovwaTpras
cidest opi o
waB cet inpi
recea twClo
do
Step6:When internal temperature
of roast reaches number you have
set,
a buzzer sounds. To stop buzzer
turn pointer to SIGNA-LOFF.
Internal temperature of meat can
be determined at any time during
cooking by turning pointer down
until buzzer sounds.
Step 4 TOSKt
BAaOTK
Step 1: To gauge placement of
probe, lay probe on outside of meat
along top or side and mark with
finger where edge of meat comes on
probe. Probe should be placed so
point rests in center of the thickest
part of roast.
St2 Insprinmeu t
for example 350°. See Roasting
Chart on page 17for oven
temperature.
Step 5: Refer to chart near Meat
Thermometer Dial to determine at
what internal temperature
bedone. Then turn knob next to dial
to move pointer to correct number
(internal temperature) on dial.
mwill
poimaro wifinPo
shontobofc gri
Not more than 2“ of probe, n;t
counting handle should be left
exposed outside of meat,
t recootem
Step
7 Wri du
care in removing plug from receptacle. DO NOT USE CABLE. Remove meat from oven. Since most
meat continues cooking, you may
wish to remove 5°-100 sooner.
Step
8 Rpfm
uho p
Most meats carve easier if let stand
5 to 10minutes. Let therrmmeter
cool and clean as directed in Cleaning Chart on page 28. Do not leave
in oven.
notcable.
22
Page 23
Youmay use the meat thermometer
for broiling, such as steak or ham
slices.Prepare meat on broiler rack
and pan as explained on page 18,
“How to Broil”. Set both OVEN
SET and OVEN TEMP Knobs to
BROIL and leave door ajar as
recommended, after placing probe
in meat and oven as directed below:
Step 1: Use steak at least l-l%
inches thick. Lay probe on top of
steak to determine the position
probe is to be inserted. Gauge distance from edge to center of largest
muscle; mark with thumb where
edge of meat or fat meets probe.
Becertain NOT MORE THAN
2 inches of probe, not counting.
handle, is left exposed outside of
meat.
!?@ 2: Lift probe from meat
keeping thumb in place on probe.
Insert probe as near as possible to
center of thickness of steak. Push
probe into steak to where thumb
meetsfat or meat.
NOTE: DO NOT USE MEAT
THERMOMETER WITH
ROTISSERIE.
Qw?stions
Q. Canthe meatthermometer
remainin the oven if it’snot
Step 3: For rare steaks cook first
side to 90 on meat thermometer
dial; for medium to 100;for welldone 110.Set Meat Thermometer
Dial to preferred doneness.
Step 4: At sound of buzzer, turn
steak; check probe to be certain it
has not mov~d out of position.
Reset pointer on Meat Thermom-
eter and cook second side. See
chart on range near Meat Thermometer Dial.
NO
If there is a question about
@
whether probe has moved out of
position during cooking, turn knob
so pointer moves down on dial
until buzzer sounds, Note indicated
temperature and reset pointer to
SIGNAL OFF. Push probe farther
down into roast, about 1 inch, then
after a few minutes redetermine
internal temperature as above. If
new temperature is lower, the probe
was probabiy out of position. If so,
allow meat to cook to proper
internal temperature.
@Let meat thaw enough to allow
inserting probe. The probe is sturdy
but take care not to force it too
hard into roast.
@Do not disconnect probe during
cooking. Use hotpads when re-
moving probe at end of cooking.
Do not use tongs to pull on cable
since they may damage it.
insertedin food?
A. No. Remove probe from recep-
tacle when not in use. You could
damage the probe by leaving it in
during cooking operations that do
not require the probe.
Q. May 1insertthe meat ther-
mometerinto frozenfoods?
A. No. Foods must be completely
defrosted before inserting probe.
Q. ShouldI linebroilerpan with
aluminumfoil whenroasting?
A. Yes,when using pan for mari-
nating, cooking with fruits or
heavilycured meats, or for basting
during cooking. Avoid spilling
these materials on oven liner or
door.
Q. FIow may I be surethatmy
roastwillcook the same eachtime?
A.
Wutmt
moi rotp
mb inpC
tpoo tpd
coSotps
o i tobfo g
Repcas
oat fr
aAnswers
———
23
Page 24
t
CL
ch?m
Mo&E(tspills andlightsp@h
HeSo
(heavy greasyspillsand spatter)-3 hours
BefSetting
ovcont
CheThThi
ST1
Remove broiler pan, rack and other
cookware from the oven. (Oven
shelves may be left in oven. Note:
Shelves may become gray after several cleanings.)
STEP
Wipe up heavy soil on oven
bottom.
A
B
c
D
ST3
Clean spatters or spills on oven
front frame (A) and oven door outside gasket (B) with a dampened
cloth. Polish with a dry cloth. Do
not c~eangasket (B). Do not a)low
water to run down through openings in top of door (C). Never use
a commercial oven cleaner in and
around self-cleaning oven.
2
c
c
OvenFrontFrame
OvenDoor Gasket
Openingsin Door
(km Light
Hto SO
fCk?
ST1
TurnOVEN SET and OVEN
TEMF knobs clockwiseto
CLEAN.
fiposwt
loci rea
Conwsi
STEP 2:
l?ushandhid in
REBws
LHt tr
uii Cp
S-
Settheautomaticoventimer:
@
Msbothtrca
tSdstct
o dWtSki
pi ati w“
ipwttso t
rci r