GE LGB116GPR, LGB126GER, LGB136GER, LGB146GER, LGB156GES Use and Care Manual

Contents

9UIB4’I

Aluminum Foil 5,15,16,18,22 Door Removal Anti-Tip Device Appliance Registration 2 Oven Bottom 22,35 Care and Cleaning Clock/Timer Consumer Services

Important Phone Numbers 43 Features 6,7 Flooring 28

Installation Instructions 26-41 Leveling 36 Model and Serial Numbers 2,28 Oven

Air Adjustment

Baking

2,3,27,36

20-25

43 Shelves

11-19 Cookware llps 8,9 25,35 14,15

Light;Bulb Replacement 11,23

Preheating RoastinE/RoastinK Guide 16,17

Thermostat Adjustment 13 Power Outage Problem Solver 42 Safety Instructions Surface Cooking

Control Settixws 9

Flame Size ‘ Lizhtimz Instructions 8,9

14,17,18

12,14,23

8,11

3-5

8-1o

9,34,41

Models

LGB116GPR

.GB126GER

.GB136GER

LGB146GER LGB156GES

Broiling/Broiling Guide 18,19 Warranty Control S&timzs 11

Use and Care & Installation

““w

of YourGas Range

Back Cover

HELP USHELP YOU

41A

..-. .-—. .

Read this book careftiy.

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 AfMirs Appliance Park Louisville, KY 40225

Write down the model and serial munbers.

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

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

Model Number

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

Serial Number

If you received a damaged range...

Imrne&ately contact the dealer (or builder) that sold you the range.

Save time and money. Before you

request service...

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

A WARNING

~ COULD RESULT.

● ALL RANGES CAN TIP.

● ~~RY TO PERSONS

● ~sTALL ~ AN~.~

DEVICE PACKED WITH THE RANGE.

● SEE ~ ~sT&LA~ON

INSTRUCTIONS.

IF YOU NEED SERVICE

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

To obtain replacement parts,

contact RCA/GE Service Centers.

We’re proud of our service and

want you to be pleased. If for some reason you are not happy with the service you receive, here are three steps to follow for further help.

W-G: If theinformationinthismanual is not ftiowed exactly, a fire or explosion may result

causing property

—DOnot store or W &MOlhleor other

flammable vapors ti lk@ds in the vicinity of this or any other appliance.

_ personal injury or death.

—-T TODOIFYOUSMELLGAS

● Do not try to light any appliance.

● DOnot touch any ~ switch; do not by a q- i-er, service agency or

use any phone in your building.

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 Appliance Park Louisville, KY 40225

● Immediately call your gas supplierfrom a

neighbor’sphone. Follow the gas instructions.

● ~ YOUcannot reach your gassupplier,call

the

fn department

—IIIStAtion-ti service must be performed

the gas supplier.

FINALLY, if your problem is still not resolved, write:

Major Appliance Consumer

Action Panel 20 North Wacker Drive Chicago, IL 60606

supplier’s

IMl?ORT~ SAFETY INSTRUCTIONS

Read all instructionsbefore using this appliance.

IMPORTANT SAFETY NOTICE

● The California We Drinking Waterand Toxic

EnforcementActrequirestheGovernorofCalifornia

to publish a list of substances known to the state to cause cancer, birth defects or other reproductive harm, and requires businesses to warn customers of potential exposure to such substances.

Gasappliancescancauseminorexposureto

fm of thesesubstanc~ namely benzene, carbon

monoxide,formaldehydeand soot,causedprimarily by the incomplete combustion of natal gas or LP fuels. Properly adjusted burners, indicated by a bluish rather than a yellow flame, will minimize

incomplete substances can be minimized by venting with an open window or using a ventilation fan or hood.

● Fluorescent Iightbulbs 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.

“’ When YouGet Your Range

Have the installer show you the location of the

range gas cut-off valve and how to shut it off if necessary.

● Have your range installed mui properly

groundedby a qualified instaRer,in accordance with the InstaIMion Instructions. Any adjustment

and service should be performed only by qualified

rangeinstallersor service technicians.

gas

eMug your r$mgeinto a 120=voit

outlet only. Do

piung fkomtheplug. Windoubt aboutthe grounding of the home electrical system, it is your personal

responsibilityandobligationto kc anungmunded outlet replaced with a properly grounded, three-

@mg outlet in accordancewiththeMtiunal ElectricalCode.InCanada, the appliance must be electrically grounded in accordance with the CanadianElectricalCode.Do not use an extension cord with this appliance.

*Do notattemptto repairor

yourrangeunless itiss in this@de. AU otherseMcing shouldbe refkrred

Q to a qualifiedtechnician=

combustion. Exposure to these

—

grounded

riotremove the round-ding

repkcetiypartof

●

*y mcommeded

●LocakWangeout@dtchentrafk@lld@@

of drafty locations to prevent pilot outage (on s

_ pkt models) and poor air circulation.

●&mdp “

ackmgmaterialsareremovedfrom

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

qualifkd service technician or i.nstaIIerfor the @e of gas (naturaIor LP) that is to be used.

Yourrange can be converted for use with either type of gas. See the Installation 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 follow these instructions

could result in serious injury or property damage. The qualified agency performing this work assumes responsibility for the conversion.

*After prolonged use of a range, high floor

temperatures may result and many floor coverings will not withstand this kind of use.

Never install the range over vinyl tile or linoleum that cannot withstand such type of use. Never install it directly over interior kitchen carpeting.

Using Your Range

*DOnot leave chikkn alone or unattendedwhere

a range is hot or in operation. Theycould be

seriously burned.

● ~A~(JN: ~~ OF =-T To

CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A RANGE OR ON THE

BACKSPLASH OF A RANG~HILDREN

CLIMBING ON THE RANGE TO REACH

ITEMS COULD BE SERIOUSLYINJURED.

WARNING-AU _ CIWtipINIMIMWY

couldremk To

@P~ ofae _ attach an

approved Anti-Tip device to the wall,

(See Installation Instructions.)To check if the device is installed and engaged properly,carefully tip the range forward.TIMAnti-llp device

shouldengage and prevent the range fkomtipping over.

If you pull the range out fiwmthe wall for any reason, make sure the Anti-Tip device is engaged when you push the range bkck against the waH.

preventaccidental

(continued next page)

. .. .

“

●

IMI?ORT~ SAFETY INSTRUCTIONS

* Do not allow anyone toclimb, stand or hang on

the door,broiler drawer or range top. They could damage the range and even tip it over, causing severe personiilinjury. -

cLet burner grates and other surfaces cool

before toucting them or leaving them where children can reach them.

Never wear loose fitting or while using the appliance. Be carefhl when

reaching for items stored in cabinets over the cooktop. Flammable material could be ignited if brought in contact with flame or hot oven surfaces and may cause severe bums.

For your safety, never use your appliance for warming or heating the room.

● Do not use water on grease fires.

covering pan completely with well-fitting lid, cookie sheetor flat tray.Flaminggreaseoutsidea pan can be put out by covering with baking soda

or, if available, a multi-purpose dry chemical or foam-type fire extinguisher.

● Do notstore flammable materials in an ove~

a range broiler drawer or near a cooktop.

● Do not store or use combustible material%

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

● Do not let cooking grease or other flmmnable

materials accumulate in or near the range.

. men ~~g pork, follow the directions

exactly and always cook the meat to an internal temperature of at least 170”F.This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and the meat will be safe to eat.

Surface Cooking

Never pick up a fkuning pan. Turn off burner, then smother flaming pan by

hanging garments

(continued)

. Adj~t

extend beyond the edge of the cookware.

Excessive flame is hazardous.

flames when lifting cookware. Do not use a towel or otherbulkycloth in place of a pot holder.

● To

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

● Always turn surface burner to OFF before

removingcookware.

● Carefkdiywatchfoods being fried at a high

flame setting.

● Never biock the vents (air openings) of the

range. Theyprovide the air inlet and outlet that

are necessary for the range to operate properly

with correct combustion.

at the rear of the cooktop, at the top and bottom of

the oven door, and at the bottom of the range

under the broiler drawer.

QDo

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

the

carbon monoxide level above that allowed by current standards, resulting in a health hazard.

● Foods for frying shouid be as dry as possible.

Frost on frozen foods or moisture on fresh foods

can cause hot fat to bubble of the pan.

● Use kast possible amount of fat for effective

shailow or deep-fat frying.

fullof fat CIW)cause

top burner flame size so it dms not

● Use only dry potholders-moist

or danm rmt holders on hot surfaces

mhhnize the possibility of burns, ignition

not use a wokon models with sealed burners

burner to work improperly. This may cause a

may re;ult in burns from steam. Do

not let pot holders come near open

Air openings are located

and burner head. Also. it may cause

Up and over sides

Filling the pan too

spillovers when food is added.

● Always use the LITE position (on electric

ignition models) or the HI Position (on standing pilot models) when igniting top burners and

make sure the burners have ignited.

● Never leave surface burners unattended at

high flame settings. Boilover causes smoking

and greasy spillover~ that rmy catch on fire

*If a combination of

in frying~stirtogether

melt slowly.

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

● Use a deep fat thermometer whenever

possible toprevent overheatin~ fat beyond the

smokingpoint.

oilsor fats will be used

before heating or as fats

---

cUse 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 cleaningtimeand preventhazardousaccumulations of fti, 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

designed for top-of-range cooking.

● Keep all plastics away from top burners. o

● Do not leave plastic

itemsonthecooktoptheymay melt if left

‘~

sure it is

,..

too cIose to the vent.

IVent appearance and Iooation vary

● Do not leave any items on the cooktop. Thehot

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

cToavoid the possibility of a bum, always be

certain that the controls for all burners are at the OFF position and aIlgrates are cool before attempting to remove them.

● When flaming f- are under the hood, turn

the fan off. The fm, 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 afire hazard.

● When a pilotgoesout (on standing@lotmodels),

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

● If you smell gas9and you have already made sure

pilotsare lit (on standingpilot models),turn offthe

gasto therangeandcalla qualifiedservice technician.

Never use an open flame to locate a leak.

. Stand away fmm the range when opening the

door of a hot oven. The

escapes can cause bums to hands, face and eyes.

hot air and steam that

GKeep the oven free from grease buildup.

●

IWing outthe shelfto theSheIf-stopis a conveniencein 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.

. Do not heatunopenedfoodcontainers.Pressure

could buildup andthecontainer could burst, causing an injury.

● Do not use aluminum foil anywhere in the oven

except as described in this book. Misuse could

result in a fire hazard or damage to the range.

● When using cooking or roasting bags in the

oven, foIlow the manufacturer’s directions.

s Use only glass 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 f~e 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.

QMake sure the broiler pan is in place correctly

to reduce the possibility of grease fires.

. If you should have a grease fm in the broiler

pin, turnoff oven control, and keep broiler

drawer and oven door closed to contain fire until it burns out.

_ .—

Ck?aningYour Range

● am O* pa~ listedin thisUse and

CareGuide.

● Keep range clean and free of accumulations of

grease or spillovers, which may ignite.

Baking, Broiling and Roasting

“:%

*Do

not use the oven for a storage area. Items

stored in the oven can ignite.

QPlace the oven shelves in the desired position

while the oven is cool.

● Be careful when you clean the cooktop because

thearea over the piIot(onstandingpilot models) will be hot.

SAW THESE INSTRUCTIONS

Yourrangeis equippedtith oneOftie *O typts of surface bumem sho~ above,

See

FeatureIndex(Not all models have all features. Appearance of features varies.) I

page

—

1 Surface Burners, Drip Pans (on some models) and Grates 2 Oven Lamp On/Off Switch (on some models) 3 Clock

and‘Iimer(on somemodels)

4 Oven Vent 5, 12,25 5 Oven Control

6 Surface Burner Controls 9

7 Cooktop

8 Broiler I% and Rack

9 Oven Shelves (number of shelves varies)

10 Oven Shelf Supports

~ 11 Broiler Drawer

/ 12 Model and Serial Numbers (located on front frame of range,

behind Broiler Drawer)

13 Removable Oven Door

14 Anti-Tip Device (Located right rear at bottom. See Installation Instructions.) I 15 Oven Bottom

16 Oven Interior Light (on some models)

I 8-10,20-22 I

22,25 16, 18,23 12, 14,23

18,19,23

2,28

3,27,36

22,35

11,23

Air Vents

5, 12,25

CLOCK AND TIMER

Clock

Toset the Clock, push in the

knob and turn it to the right. Let the knob out when the clock hands reach the correct time. Continue turning the knob to OFF.

SURFACE COOKING

Lighting Instructions for Electric Ignition Models

Your surface burners are lighted by electric ignition, eliminating the need for standing pilot lights with constantly burning flames.

In case of a power failure, you can light the surface

burners on your range with a match. Hold a lighted match to the burner, then turn the knob to the LITE position. We extreme caution when lighting burners

this way.

Surface burners in use when an electrical power failure occurs will continue to operate normally.

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 from the clock hands.

Minutes are marked up to 30, and hours are marked up to 4 on the center ring of the clock.

To set the Tmer,

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

At the you time is up. Turn the kno&without pushing

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

endofthesettime,a buzzer sounds to tell

The electrodeof 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.

turnthe knob to the left-without

Lighting Instructions for Standing Pilot Models

The surface burners on

these ranges

pilots that must be lit initially. To light them:

1. Be sure surface burner

control knobs are in the OFF position.

2. Remove the grates and lift the cooktop up (see

the Lift-Up Cooktop section).

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

with a match.

have

standing

NOTE: If the pilot is too high or low, you can adjust it. See the “Adjust theSurface Burner Pilots If

Necessary” section of the Installation Instructions.

4. Lower the cooktop. Your surface burners are now ready for use.

5. Observe lighted burners. Compare the flames to pictures in the Problem Solver. If any flame is unsatisfactory, call for service.

Surface Burner Controls

Before Lighting a Burner

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.

. The right front burner is higher powered than the

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

To Light a Surface Burner

Eleetric Ignition Models: Push the control knob in and

turn it to LITE. You will hear

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

Standing Pilot Model:

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

firstturned on. A blowing or hissing sound maybe

heard for 30 to 60 seeonds. 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.

● If drip pans are supplied with your range, they

should be used at all times.

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

before using any burner.

After Lighting a Burner

cAfter the burner ignites, turn the knob to adjust the

flame size.

cCheck to be sure the burner you turned on is the one

you want to use.

● Do not operate a burner for an extended period of

time without cookware on the grate. The finish on the grate may chip without cookware to absorb

the heat.

● Be sure the burners and grates are cool before you

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

How to Select Flame Size

Watch the flame, not the knob, as you reduce heat. The flame size on a gas burner should match the cookware you are using. FOR SAFE HANDLING OF COOKWARE NEVER LET THE FLAME

EXTEND UP THE SIDES OF THE COOKWARE. Any flame larger than the bottom of the cookware is wasted and only serves to heat the handle.

(continued next page)

Top-of-Range Cookware

If)

SUREACE COOKING

(continued)

Aluminum: Medium-weightcookwareis recmnrnended 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

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

water.

Enamelware:Under some conditions, the enamel of

some cookware may melt. Follow cookware

manufacturer’srecommendations for cooking methods. Glasa: 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.

Wok Cooking

(on models with sealed burners)

● We recommend that

you use only a flatbottomed wok. They

are available at your local retail store.

oDo not use woks that have

support rings. Use of these types of woks, with or without the ring in place, can be dangerous. Placing the ring over the burner grate may cause the burner to work improperly resulting in carbon monoxide levels above allowable current standards. This could be dangerous to your health. Do not try to use such woks without the ring. You could be seriously burned if the wok tipped over.

...

Heatproof Glass Ceramic: Canbe 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.

Use of Stove Top Grills

(on models with sealed burners) Do not use stove top grills

on your sealed gas burners.

If you use the stove top grill on the sealed gas burner it will cause

incomplete combustion

and can result in exposure

to carbon monoxide levels

above allowable current standards.

This can be hazardous to your health.

USING YOUR OVEN

Before Using Your Oven

Be sure you understand how to set the controls properly. Practice removing and replacing the shelves whiIe the oven is cool. Read the information and tips on the following pages. Keep this book handy where you can refer to it, especially during the first weeks of using your new range.

Lighting Instructions for Electric Ignition Models

The oven burner and broil burner are lighted by electric ignition.

To light the burner, turntheOVEN 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 A~EMPT 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 S&@ng Pilot Models

These ranges have standing oven 4. Using a long match or match holder, reach in and

pilots that must be lit initially. light the oven pilot.

● To -t ~ oven burner, - & o~ @~oL

knob to the desired temperature. The burner should light within 60 seconds.

● Proper flame configuration: While using the oven

burner, visually

compartment.

the Installation section of this book, adjust the flame following the directions on those pages.

. Power f~u~? An electrical power failure will nOt

affect the standing oven pilot.

to back is the oven burner. The pilot port is at the back, about one inch below the burner.

Oven Control

Your oven is controlled by an OVEN CONTROL knob. It will normally take 30-90 seconds before is opened. On some models them is a manual on/off the flame comes on. After the oven reaches the switch to the left of the surface burner controls. selected temperature, the oven burner cycles-off completely, then on with a fill flame-to maintain the

iii)

selected temperature.

Oven Light

The oven light comes on automatically when the door

checkthe burnerflame in the broiler

If flame does not burn as described in

(on some models)

(continued next page)

USING YOUR OVEN

Oven Shelves

The shelves are designed with stoplocks so when placed correctly on the shelf supports, they will stop before coming

completely out of the oven and will not tilt when you are removing food from them or placing food on them.

When placing cookware on a shelf, pull the shelf out to the “stop” position. Place the cookware on the

shelf, then slide the shelf back into the oven. This will

eliminate reaching into the hot oven.

To remove a shelf

km the oven, pull

it toward you, tilt the frontend upward and pull the shelf out.

To replace, place the ~ shelf on the shelf

support with the toplocks (curved extension

ofthe shelf) facing up and toward the rear of the

oven. ‘IIlt

up the front and push the shelftowardthe backof the oven until it goespast “stop” on the oven wall.Thenlowerthe frontof the shelf andpushit all

the way back.

Shelf Positions

The oven has five shelf supports for normal baking and roasting identified in this illustration as A (bottom), B, C, D and E (top). It also has a special low shelf position (R) for roasting extra large items, such as a large turkey-the shelf is not designed to slide out at this position. Shelf positions for cooking are suggested on the Baking, Broiling and Roasting pages.

~ II

G 1111~4

e“

11=

Ulim8

Wlll

Oven Vents

The oven is vented through duct openings at the rear

of the cooktop. See Features section. Do not block these openings when cooking in the oven-it is important that the flow of hot air fkom the oven and fresh air to the oven burners be uninterrupted. ~

● The vent openings and

nearby surfaces may become hoL Do not touch them.

● Do not leave plastic

items on the cooktop- ‘‘ they may melt if left too

close to the vent.

Vent atmaarance and location varv

● Handles of pots and pans on the cooktop may

become hot if left too close to the vent.

cMetal items will become very hot if they are left

on the cooktop and could cause burns.

cDo not leave any items on the cooktop. The hot air

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

Oven Moisture

As your oven heats up; the temperature change of the air in the oven may cause water droplets to form on the door glass. These droplets are harmless and will evaporate as the oven continues to heat up.

Do it Yozwse&Adjust the Oven Thermostat

If you don’t think the oven is heating at the right temperature when you are baking or roasting, you can reset the thermostat yourself.

When cooking food for the first time in your new oven, use time given on recipes as a guide. Oven thermostats, over a period of years, may “drift” from the factory setting and the differences in timing between an old and a new oven of 5 to 10minutes are not unusual. Your oven has been set correctly at the factory and is more likely to be accurate than the oven which it replaced.

We do not recommend the use of inexpensive thermometers, such as those found in the grocery

store, to check the temperature setting of your new oven. These thermometers can vary by 2040 degrees.

To deeide how much to change the temperature,

setthe oven temperature 25°F. higher or lower than

the temperature in your recipe, then bake. The results of this “test” should give you an idea of how much the temperature should be changed.

Full the OVEN CONTROLknob off the rangeand hmkat the backside.

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.

(appearance may vary)

BAKING

How ToSet Your Range For Baking

1. To avoid possible bum place the shelves in the

comet position before you turn the oven on.

2. Close the oven door. Thm the OVEN CONTROL knob to 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 bmvning deSfi ~ As a generalrule, place most foods in the middle of the oven, on either the second or third shelf fkomthe bottom. See the chart for suggested shelf positions.

3. Check food for doneness at minimum time on recipe. Cook longer if necessary. Turn the OVEN CONTROL knob to OFF and remove food.

For best baking results, follow these suggestions:

‘I)p of Food Angel food cake Biscuits or muffins Cookies Brownies Layer cakes Bundt or pound cakes

Pies or pie shells

Frozen pies

or cupcakes

I Shelf Position

1A I BorC

BorC

I BorC

Bor C Aor B

Bor C A (on cookie sheet)

Preheating

Preheat the oven if the recipe calls for it. Preheat means bringing the oven up to the specified temperature before putting in the food. 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.

Casseroles Bor C

Roasting

Bor R

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 fkont or to the back of the oven.

Pans should not touch each other or the walls of the oven. Allow 1 to 1!4inch space between pans as well as from the back of the oven, the door and the sides. If you use two shelves, stagger the pans so one is not directly above the other.

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