GE LGB356GER, LGB336GER Use and Care Manual

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Page 1

Contents

Aluminum Foil Anti-Tip Device Appliance Registration

Care and Cleaning Clock/Timer Consumer Services Features Flooring Installation Instructions Leveling

Model and Serial Numbers 2,31 Oven

Air Adjustment Baking Broiler Pan and Rack 16,18,25 Broiling/BroilinE Guide 18.19

5,15,18,25

3,30,38

23-28

6,7

2943

10–22

14,15

Door Removal Light;Bulb Replacement 10,27

Oven Bottom Preheating Roasting/RoastinE Guide 16,17 SeIf-Cleaning Shelves

Thermostat Adjustment 12 Power Outage Problem Solver Safety Instructions Surface Cooking

Control Settings Cookware Tips Flame Size Lighting Instructions 8,9

14,17,18

11, 14,25

25.37

20-22

8, 10

44,45

2-5 8,9

8 9

9,36,43

Model

LGB336GER LGB356GER

Control Settirws

Warranty

Back Cover

Use and Care & Installation

Page 2

HELP US HELP YOU...

Read this book 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 Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

Depending on your range, you’11 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 ou received

Ja amaged 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 book. It lists causes of

minor operating problems that you can correct yourself.

IF YOU NEED SERVICE...

To obtain service, see the FIRST, contact the people who FINALLY, if your problem is stiH 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.

serviced your appliance. Explain why you ‘are no~‘pleased. In-most cases, this will solve the problem.

NEXT, if you are still not pleased, 20 North Wacker Drive write all the details—including Chicago, IL 60606 your phone number—to:

Manager, Consumer Relations Appliance Park Louisville, KY 40225

W-G: Iftheinformationin thismamudisnotfollowedexactly,a fireorexplosionmayresult causingproperty

—Donotstoreor usegasolinem other

flammablevaporsandliquidsinthevicinity ofthisoranyotherappliance.

—WHATTODOIFYOUSMELLGAS

● Donottryto lightanyappliance.

● Donottouchanyekctrkal switch;do not bya qualifkdinstaller,serviceagencyor

damage,personalinjuryordeath.

● Immediatelycallyourgassupplierfroma

neighbor’sphone.Followthe-gassupplier% instructions.

● Ifyoucannotreachyourgassupplier,CM

thefm department ‘

—Installationandservicemustbeperformed

useanyphoneinyourbuilding. thegassupplier.

not resolved, write:

Major Appliance Consumer

Action Panel

Page 3

INIPCRT.AXT SAFETY INSTRUCTIONS

Read d] i~s~~~ti~~ before using this appliance.

IMI?OR’TANI’SAFETY M)~lcE

The California Safe Drinking Enforcement Act requires the Gov~mor of

California [o pubiish a list of subst~nces !mown

to the state to callse cancer. birth defects or other

reproductive harm, and requires businesses to warn customers of 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 LP fuels. Properly adjusted bwmers. indicated by a bluish rather than a yellow flame. will minimize

incomplete combustion. Exposure to these

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

When

●

Have the installer show you the location of the

You (At Your Range

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

●

Have your range instded and properly grounded by a qualified installer, in accordance

with the Installation Instructions, Any adjustment and se~ice should be performed only by qualified

gas range installers or service technicians.

}Vaterand Toxic

● After proionged 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

● Don’t leave children alone or unattended where

a range is M or in operation. They could be

seriously burned.

● ?)on?t allow anyone to climb, stand m=hang On

the door, storage or broiler drawer (on models so equipped) or range top. They could damage

the ronge and even tip it over, causing severe personal injury.

● c.AUT1ON: lTEIVIS OF INTEREST TO

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

ARANGE<HILDREN

CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY INJURED.

WAltiYIi!iG-AII ranges can tip and injury could result. To prevent accidental tipping of ke-

range, attach an approved Anti-Tip

●

Plug your range into a 12&voIt grounded

CM&;I)d ‘1,II(; ::~i ..: ,lU1

.-+-..

~‘>‘“-- +C~1~~.IY2; j{~u~[1~~i~z1~~~.-j~j~j~-.~~L4.> LA.....

“‘- ‘t“::~e rccnd <;”.:ti:lGifi<

of the home electrical system, it is your personalresponsibility and obligation to have an ungrounded outlet replaced with a properly grounded, threeprong 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 an extension cord with this appliance.

●

Be sure all packing materials are removed from the range before operating it to prevent fire or

smoke damage should the packing material ignite.

●

Locate range out of kitchen traffic path and out of drafty locations to prevent poor air circulation.

●

Be sure your range is correctly adjusted by a qualified service ~echnician or ins~ailer for the type of gas (naturai or IX) that is to be used.

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

I / a

~ wall tor any reason, make sure the

I Anti-T~pdevice shofild engage and ‘ preventthe range from tipping over.

If you pull the range out from the

..,. . .

Anti-Tip device is engaged-when you push the range back against the wall.

Let burner grates and other surfaces cool

before touching them or leaving them where chiidren can reach them.

Never wear loose fitting or hanging garments

whiie using the appliance. Be careful when

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

(continued netipage)

.“

Page 4

IMPORTANT SAFETY II?ETIUJC’IIXW

(continued)

c For your safety, never use your appliance for

warming or heating the room.

c Do not use water on grease fires. Never pick up

a flaming pan. Turn off burner, then smother

.4 ‘ fkming pan by covering pan

*_(’

completely with well-fitting lid. cookie sheet or flat tray.Flaming grease outside a pan can be put out by covering with

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

● Do not store flammable materials in an oven,

a range storage drawer, kick panel, or near a cooktop.

● Do not store or use combustible materials,

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

cDo not Ietcooking grease or other flammable

materials accumulate in or near the range.

● W-hen 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 will be killed and the meat will be safe to eat.

Surface Cooking

● Always use the LITE position 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 spillovers that may catch on fire.

● Adjust top burner flame size so it does not

extend beyond the edge of the cookware.

Excessive flame is hazardous.

● Use only dry pot holders-moist or damp pot

holders on hot surfaces may result in bums from steam. Do not let pot holders come near open flames when lifting cookware. Do not

use a towel or other bulky 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 surface burner to OFF before

removing cookware.

. Carefully watch foods being fried at a high

flame setting.

s Never Mock 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).

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

● Foods for frying should be as dry as possible.

Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and over sides of pan.

● Use 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.

. If a combination of oils or fats wiil be used

in fryingj stir together before heating or as fats

melt slowly.

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

c Use a deep fat thermometer whenever

possible to prevent overheating fat beyond the smoking point.

● 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 cookware9 make sure it is -

designed for top-of-range cooking.

● Keepall plastics away from top burners.

Page 5

● Do not leave plastic

items on the

cooktop— they may

melt if left too close to the vent.

● Do not leave anv

Vent appearance and location vary

items on the co&top. The hot air from the vent may ignite ~kmmabie items and will increase pressure in closed containers, which may cause them to burst.

● To avoid the possibility of a burn. alwavs be

certain that the contr& for all burner; are at the OFI?position and all grates are cool before attempting 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.

●

If you smell gas, turn off the gas to the ranize and call a qualified service technician. Never

us; an

open flame to locate a leak.

. Use on~y glass cookware that is recommended

for use in gas ovens.

● Always remove broiler pan from oven 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.

● lMake sure broiler pan is in place correctly to

reduce the possibility of grease fires.

. If you should have a grease fire in the broiler

pan, turnoff oven, and keep oven door closed to

contain fire until it bums out.

Cleaning Your Range

-1

● Clean only parts listed in this Use

and Care-G-tide.

● Keep range clean and free of

accumulations of grease or spillovers, which may ignite.

Baking, Broiling and Roasting

● Do not use oven for a storage area. Items

stored in the oven can ignite.

*Stand away Irom the range when opening the

door of a hot oven. The hot air and steam that escape can cause burns to hands, face and eyes.

● Keep oven free from grease buildup.

● Place oven sheives in desired position while

oven is COO1.

● Pulling out shelf to the shelf-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.

● Don’t heat unopened food containers in the

oven. Pressure could build up and the container could burst, causing an injury.

● Don’t 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.

Self-Cleaning Oven

. Do not clean door gasket. The door gasket is

essential for a good seal. Care should be taken not to mb. L,mxige m move :he gasket.

● Do not use oven cleaners. No commercial oven

cleaner or oven liner protective coating of any kind should be used in or around any part of the oven.

● Before self-cleaning the oven, remove broiler

pan and other cookware.

If You Need Service

● Read ‘gTheProblem solver” in the back of

this guide.

cDon’t attempt to repair or replace any part of

yourrangeunlessitisspecifically recommended

in this

referred to a qualified technician.

guide.All other servicing should be

SAVE THESE

● When using cooking or roasting bags in oven,

follow the manufacturer’s directions.

INSTRUCTIONS

Page 6

FEATURES

OF’YCMJRRANGE

7!’7??

I II

.—

r /

H I II llL\\\s

: I la

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

6 i

‘i

Page 7

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

See page

1 OVEN SET Knob 2 Oven “On” Indicator Light 10 3 Oven Cleaning Indicator Light 21 4 Automatic Oven Timer, Clock and Minute Timer

5 Oven Vent 4,5,11,28 6 OVEN TEMP Knob

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

8 Surface Burner Controls 8

9 Cooktop

10 Broiler Pan and Rack 16, 18,25 11 Oven Shelves (Easily removed or repositioned on shelf supports.) 12 Oven Shelf Supports 13 Oven Gasket 14 Storage Drawer or Kick Panel (depending on model)

15 Model and Serial Numbers (On front frame of range, behind storage drawer

or kick panel.)

9,23,24

25,28

11, 14,25

5,20,22,26

27,28

2,31

16 Removable Oven Door (Easily removed for oven cleaning.) 17 Anti-Tip Device (Lower right rear comer on range back.

See Installation Instructions.)

18 Oven Bottom

19 Oven Interior Light 20 Oven Door Latch (Use for Self-Cleaning cycle only.) 21 Oven Light On/Off Switch (on some models)

Air Vents

3,30,38

25,37

10,27 14-22

4,5, 11,28

Page 8

Electric Ignition

SURFACE COOKING

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. Use extreme caution when lighting burners

this way.

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

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.

● The right front burner is higher powered than the

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

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 toknockover hot cookware.

Before Lighting a Burner

“ If drip pans are supplied with your range, they

should be used at all times.

c Make sure both grates on one side of the range are in

place before using either burner.

To Light a Surface Burner

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.

After the burner ignites, turn the knob to adjust the flame size.

After Lighting a Burner

. Check 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 cod before you

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

. .

Page 9

/’

How to Select Flame Size

Watch the tlame, 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 LrP THE SIDES OF THE COOKWARE. Any flame larger than the bottom of the cookware is wasted and only serves to heat the handle.

Top-of-Range Cookware

Aluminum: Medium-weight cookware is

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.

I I

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.

● Do 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.

s**.ss -

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 exDosure

to carbon monoxid~ levels

above allowable current standards.

This can be hazardous to your health.

::.:.~,:

,,,:..::

,,.,.

,.:,.:

.,r.

Page 10

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

Electric Ignition

The oven burner and broil burner are lighted by

electric ignition.

To light either burner, turn the OVEN SET knob to

the desired oven operation and the OVEN TEMP knob to the desired temperature. The burner should ignite within 30-90 seconds.

After the oven reaches the selected temperature, the oven burner cycles-off completely, then on with a full flame—to keep the oven temperature controlled.

OVEN SET Control

The OVEN SET control has

settings for BAKE, BROIL, TIME BAKE and CLEAN. When you turn the knob to the desired setting, the proper burner is activated for that operation.

BAKE-Use this setting for all

normal oven operations—for example, for cooking roasts or casseroles. Only the bottom oven burner operates

during baking.

BROIL—Use this setting for broiling. Only the top

(broil) burner will operate.

TIME BAKE-Use this setting to turn the oven

on and off at specified times when you want cooking

to start and stop. See Automatic Oven Timer section.

CLEAN—Use this setting for the self-cleaning function only.

OVENSET

BAKE

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.

OVEN TEMP Control

OVENTEMP

%0s @

OFF

Iu s

The OVEN TEMP control

maintains the temperature you

set for normal oven operation as well as for broiling. Push in and &

turn to set temperatures or to set into CLEAN position.

OFF—Shuts off power to the oven controls. Oven will not operate. The OVEN TEMP knob should be turned to OFF whenever the oven is not in use.

For normal oven operation, push in and turn the knob to the desired temperature. It will normally take

30-90 seconds before the flame comes on. After the oven reaches the selected temperature, the

oven burner cycles-off completely, then on with a

full flame-to keep the oven temperature controlled.

Oven Indicator Light

The oven indicator light glows until the oven reaches your selected temperature, then goes off and on with the oven burner(s) during cooki~g.

Oven Light

The oven light comes on automatically when the door

is opened. Some models have a switch on the lower con~rol panel that allows you to turn the light on or off when the door is closed.

Page 11

Oven Moisture

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

Oven 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 from the oven and fresh air to the oven burners be uninterrupted.

● The vent openings and

nearby surfaces may become hot. Do not touch them.

. Do not leave plastic

items on the cooktopthey may melt if left too close to the vent.

Vent appearance and location varv

. ...

./ -- ,

Oven Shelves

The shelves are designed

with stop-locks so when placed correctly on the shelf supports, they will

stop before coming completely out of the oven and will not tilt

when you are removing food from them or placing food on them.

When placing 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 from the oven, pull it toward you, tilt front end upward and pull shelf out.

To replace, place shelf on shelf support with stop-locks (curved extension of shelf) facing up and toward rear of oven. Tilt up front and push shelf toward back of oven until it goes past “stop” on oven wall. Then lower front of shelf and push it all the way back.

—T————n Ii

● Handles of pots and pans on the cooktop may

become hot if left too close to the vent.

“Metal items will become very hot if they are left

on the cooktop and could cause burns.

● Do not leave any items on the cooktop. The hot air

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

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 Baking and Roasting pages.

(continued next page)

Page 12

USING YOUR OVEN

(continued)

Oven Temperature Adjustment

The temperature control in your new oven has been

carefully adjusted to provide accurate temperatures. However, if your new oven is replacing one you have used for several years, you may notice a difference in the degree of browning or the length of time required when using your favorite recipes. This is because oven temperature controls have a tendency to “drift” over a period of years.

Before attempting to have the temperature of your new oven changed, be sure you have carefully followed the baking time

and temperature

recommended by the recipe.

Then, tier you have used ‘tie

oven a few times and you

feel the oven is too hot or too

cool, there is a simple

adjustment you can make yourself on the OVEN TEMP knob.

OVENTEMP

OFF

‘~os @

Front of OVEN TEMP

49+

knob.

Note position of pointer to screw

before adjustment

Cooler

Pull the knob off the shaft and look at the back side. There is a disc in the center of the knob skirt with a pointer opposite one of the screws.

To make an adjustment, cwefully loosen

(approximately one turn), but do not completely remove, the two screws that hold the skirt to the knob. Hold the knob blade in one hand and the outer skirt in the other hand.

To raise the oven temperature, move the screw opposite

the pointer toward the right. You’11hear a click for each notch you move the knob. To lower the temperature, move the screw opposite the pointer toward the left.

Each click will change the oven temperature approximately 10°F. (Range is plus or minus 60° 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, press skirt and knob together and retighten screws so they are snug, but be careful not to overtighten. Re-install knob on range

and check performance.

Hotter

Page 13

CLOCK AND TIMERS

Clock and Minute Timer

To set the clock, push the knob in and turn the clock hands to the

correct time. Then let the knob out and continue turning to OFF. The Minute Timer has been combined with the range clock. Use

it to time cooking operations. You’11recognize it as the pointer that is different in color from the clock hands.

Minutes are marked up to 60 on the center ring of the clock.

To set the Minute Timer, turn the knob to the left, without pushing

in, until the pointer reaches the number of minutes you want to time.

At the end of the set time, a buzzer sounds to tell you time is up. Turn the knob, without pushing in, until the pointer reaches

OFF and the buzzer stops.

Automatic Oven Timer

This Timer will automatically start and stop your oven for you.

Here’s what you do:

1. Make sure both your range clock and the DELAY START dial

show the correct time of day. When either the DELAY START dial or STOP TIME dial is pushed in and turned, it will “pop” into place when the time shown on the range clock is reached.

2. Set the DELAY START control. Push in and turn the DELAY START dial to the time you want the oven to turn itself on. (If you want it to start cooking immediately, do not set DELAY START time.)

3. Set the STOP TIME control. Push in and turn the STOP TIME knob to the time you want the oven to turn itself off.

NOTE: There must be at least a half-hour difference between the

DELAY START and STOP TIME dials, and times can be set only

up to 1t hours and 45 minutes in advance.

4. Set the OVEN SET knob to TIME BAKE,

5. Set the OVEN TEMP knob to the desired cooking temperature.

The oven will turn itself on immediately unless you have set the DELAY START control for a later starting time. It will operate

at the temperature you selected and turn itself off at the Stop Time

you selected. After you take your food out of the oven, be sure to turn the

OVEN TEMP knob to OFF.

STOPTIME

DELAYSTART

PUSHTO TURN

Page 14

How To Set Your Range For Baking

BAKING

1. To avoid possible burns, place the shelves in the

correct position before you turn the oven on.

2. Turn OVEN SET knob to BAKE or TIME BAKE and turn OVEN TEMP knob to desired temperature.

Oven Shelves

Amange 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 I ~he second or third shelf from the bottom. See the chart for suggested shelf positions.

3. Check food for doneness at minimum time on

recipe. Cook longer if necessary. Turn OVEN TEMP knob to OFF and remove food.

Do not lock the oven door with the door latch during baking. This is used for self cleaning only.

For best baking results, follow these suggestions:

I Type of Food

Angel food cake Biscuits or muffins Cookies or cupcakes Brownies Layer cakes

I Bundt or pound cakes

Pies or pie shells Frozen pies

Shelf Position

Bor C

I Aor B !

Bor C

A (on cookie sheet)

I I

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

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 1!4 inch 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.

“

Page 15

Baking Guides

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

When baking cookies, flat cookie sheets (without sides) produce better-looking cookies. Cookies baked in a jelly roll pan (short sides all

around) may have

darker edges and pale or light browning may occur. spillover by placing it 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 foil pans should be placed on an aluminum cookie sheet for baking since the shiny foil pan reflects heat away from the pie crust; the cookie sheet helps retain it.

Aluminum Foil

Never cover a shelf entirely with a large cookie sheet or

aluminum foil. This

will disturb the heat circulation and results

in poor baking. A

smaller sheet of foil

may be used to catch a

on a lower-shelf se;eral inches below

the food.

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 o’i~rilow. 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.

“ Glass baking dishes also absorb heat. When baking

in glass baking dishes, lower the temperature by 25”F. and use the recommended cooking time in the recipe. This is not necessary when baking pies or casseroles.

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 30-40 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.

Page 16

ROASTING

Do not lock the oven door with the door latch during roasting. This is used for seIf-cleaning only.

Roasting is cooking by dry heat. Tender meat or

poultry can be roasted uncovered in your oven.

Roasting temperatures, which should be low and steady, keep spattering to a minimum.

The oven has a special

low shelf (R) po~ition

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.

Roasting is really a baking procedure used for meats. Therefore, oven controls are set for BAKE or TIME BAKE (you may hear a slight clicking sound, indicating the oven is working properly). Roasting is easy; just follow these steps:

1. Position oven shelf

at (B) position for small size roast (3 to 5 lbs.) and at (R) position for ~~~ la.wer roasts.

2. Ch~ck the weight of

the roast. Place the meat fat-side-up or the poultry breast-side-up on

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.) Line broiler pan with aluminum foil when using pan for marinating, cooking with fruits, cooking heavily cured meats, or basting food during cooking. Avoid spilling these materials inside the oven or inside the oven door.

‘4

I c!

t e

3.4.Turn OVEN SET knob to BAKE or TIME BAKE and OVEN TEMP knob to desired temperature. Check the Roasting Guide ~ for temperatures and approximate cooking times.

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.

NOTE:

. You may wish to Time Bake (See Using Your Oven

section of this book) to turn oven on and off automatically.

. Remember that food will continue to cook in the

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

UVENSET

OVENTEMP

Frozen Roasts

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

without thawing, but allow 15 to 25 minutes per pound additional time (15 minutes 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 successfully without thawing. Follow

directions given on package label.

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.

Page 17

Questions and Answers

Q. Is it necessary to check for doneness with a

meat thermometer?

A. Checking the finished internal temperature at the

completion of cooking time is recommended. Temperatures tire shown in Roasting Guide. For roasts over 8 Ibs., check with thermometer at halfhour intervals after half the time has passed.

Q. Why is my roast crumbling when I try to

carve it?

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

20 minutes after removing from oven. Be sure to cut across the grain of the meat.

ROASTING GUIDE

Type

Meat

Tender cuts; rib, high quality sirloin

tip, rump or top round+ Lamb leg or bone-in shoulder~ 325°

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

Poultry

Chicken or Duck Chicken pieces 350°

Turkey

Oven

Temperature

325°

325° 325° 325°

325°

Doneness

Rare: Medium:

Well Done: Rare:

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

Well Done:

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

a roast or poultry?

Itis unnecessary to preheat your oven,

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

that would help me cook it more evenly?

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

or buy rolled roasts.

Q. Can I seal the sides of my foil “tent” when

roasting a turkey?

A. Sealing the foil will steam the meat. Leaving

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

Approximate Roasting Time in Minutes per Pound

3 to 5 Ibs. 24-35 35-39 39-45 21-25 25-30 24-28 30-35 28-33 35-45

35-45

minutes per pound (any weight)

18-23

3 to 5 Ibs. Over 5 lbs.

35-40 35-40

10 to 15 Ibs.

16-22

6 to 8 lbs.

18-25 25-31 31-33

20-z3

30-40 30-40

30-35 Over 15 lbs

12-19

Internal

Temperature ‘F.

140”-150”* 150°-160° 170°-1850 140°-1500* 150°-1600 170°-1850 170°-180° 170°-180° 115°-1250

185°-1900 185°-1900

In thigh:

185°-1900

_tForboneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above. *The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F.means

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

Page 18

BROILING

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

The oven door must be closed during broiling.

How to Broil

1. Oven does not need to be preheated for broiling.

2. If meat has fat or gristle near the edge, cut vertical slashes through it about 2 inches apart, but don’t cut into meat. We recommend that you trim fat to prevent excessive smoking, leaving a layer about

1/8 inch thick.

3. Arrange food on rack and position the broiler pan on the appropriate shelf in the oven. Placing food closer to flame sears the exterior and increases surface browning of food, but also increases spattering and the possibility of fats

and meat juices igniting.

4. Close the oven door but do not latch it. If the

door latch is moved to the right during a broil operation, the door may lock and you may not be able to open it until the oven cools.

5. Turn OVEN SET knob to BROIL. For most foods,

turn OVEN TEMP knob to BROIL.

6. Turn most foods once during cooking (the exception is thin fillets of fish; oil one side, place that side down on broiler rack and cook

without turning until done). Time food for about one-half the total cooking time, turn food.

then continue to cook to

meferred doneness.

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

Use of Aiuminum Foil

You can use aluminum 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 & 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 meat with tongs; piercing 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 longest period of time indicated in the Broiling Guide. Turn food only once during broiling.

Page 19

BROILING GUIDE

Quantity and/or

Food

Bacon 1/2 lb.

Ground Beef

Beef Steaks

Rare Medium Well Done

Chicken

Bakery Products

Bread (Toast) or Toaster Pastries

English Muffins

Lobster Tails

Fish

Ham Slices

Precooked

Pork Chops

Well Done

Lmti3 Chops

Medium Well Done Medium Well Done

Wieners

similar precooked sausages, bratwurst

Thickness

thin slices)

I lb. (4 patties) 1/2 to 3/4 inch thick

1inch thick

(1 to 1)<lbs.)

1 inch thick

tO 2%lbs.)

I whole

(2 to 2%lbs. ), split lengthwise

2 to 4 slices

1 pkg. (2)

I 2, split

2t04

to 8 oz. each)

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

1inch thick

2 ( 1/2 inch thick)

2(1 inch thick), about 1 \b.

2(1 inch thick),

about 10 to 12 oz. 2(1 X inch thick), about 1 lb.

l-lb. pkg. ( 10)

(abwt 8

Shelf

Position

B B B

1st Side

Minutes

3R 3

10-11

9 12 13

12-15

30-35 25-30 Reduce times about 5 to 10 minutes

I c I 3-5 I

B B

B B B B

13-16

8 8

2nd Side

Minutes

4-5

7 5-6 8-9

6-7

10-12 16-18

Do not

turn over.

4-5

9-12

4-7

4-6

1~-14

1-2 If desired, split sausages in half

Comments

Arrange in single layer,

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

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

Slash fm.

per side for cut-up chicken. Brush each side with melted butter. Broil skin-side-down first.

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

if desired.

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.

Increase time 5 to 10 minutes per side

for I !4 inch thick or home cured.

Slash fat.

lengthwise; cut into 5- to 6-inch

pieces.

Broiling Tips

The oven door must be closed during broiling.

1. Always use broiler pan and rack that comes with

your oven. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.

2. For steaks and chops, slash fat evenly around outside edges of meat. To slash, cut crosswise through outer fat surface just to the edge of the meat. Use tongs to turn meat over to prevent piercing meat and losing juices.

If desired, marinate meats or chicken before broiling. Or brush with barbecue sauce last 5 to 10 minutes only.

When arranging food on pan, do not let fatty edges hang over sides, which could soil oven with fat dripping.

Oven does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.

Frozen steaks can be broiled by positioning the oven

6. shelf at next lowest shelf position and increasing cooking time given in this guide 1Mtimes per side.

Page 20

OPERATING THE SELF-CLEANING OVEN

Before a Clean Cycle

Step 1: Remove the broiler pan, broiler rack, all

cookware and any aluminum foil from the oven—they cannot withstand the high cleaning temperatures. (Oven shelves may be left in oven. NOTE: Shelves will discolor aiter the self-clean cycle.)

Step 2: Wipe up heavy soil on the oven bottom.

A. Oven Front Frame B. Oven Door Gasket

@JIFir-Iii

Step 3: Clean spatters or spills on the oven front frame (A) and only that area on the oven door that is outside the gasket (B). Do not clean the gasket. Use detergent

and hot water with a soap-filled steel wool pad, then rinse well with a vinegar and water mixture. This will help prevent a brown residue from forming when the oven is heated. Buff these areas with a dry cloth. Never use a commercial oven cleaner in or around the selfcleaning oven.

‘iw

C. Oven Light

● Clean top. sides and outside front of oven door with

soap and water. Do not use abrasives or oven cleaners.

● Do not rub or clean the door gasket (B)—the

fiberglass material of the gasket has an extremely low resistance to abrasion. An intact and well-fitting oven door gasket is essential for energy-efficient oven operation and good baking results. If you

notice the gasket becoming worn, frayed or damaged in any way or if it has become displaced on the door.

you should have it replaced.

Step 4: Close and latch the door. Make sure the oven light (C) is off.

Oven shelves may be cleaned in the self-cleaning oven. However, they will darken, lose their luster and become hard to slide. Wipe the shelf supports with cooking oil after self-cleaning to make shelves slide more easily.

Caution: Drip pans (on models so equipped), and burner grates, should never be cleaned in the selfcleaning oven.

Do not use commercial oven cleaners or oven protectors in or near the self-cleaning oven. A combination of any of these products plus the high clean cycle temperatures may damage the porcelain finish of the oven.

Important The oven door must be closed and latched and all controls must be set correctly for the clean cycle to work properly.

Page 21

How to Set Oven for Cleaning

OVENSET

cLEAN

3ntfd

Step 1: Turn OVEN SET knob to CLEAN. Push in and turn OVEN TEMP knob # to CLEAN. Contr+ “ will snap into final position when the CLEAN location

is reached.

Step 2: Slide the latch

handle to the right as far

as it will go. Step 3: Set the automatic

oven timer.

Make sure the ramze -WW clock is set to the “ ~ correct time of day.

~m@ @

Clear the DELAY START and STOP TIME dials of any previous timed cooking or cleaning function by: one at a time, push the DELAY START and STOP TIME knobs in and turn the knob. Using a light touch, continue turning the knob until it “pops” out. Both knobs should now be in the out position.

OVENTEMP

● Decide on cleaning hours necessary.

Recommended Cleaning Time:

Light to .Moderate Soil—2-3 hours (thin spills and

light spatters) Heavy Soil-4 hours (heavy, greasy spills and

spatters)

● Add these hours to present time of day, then push in

and turn STOP TIME dial clockwise to this later stop time.

Oven door gets hot during self-cleaning. DO NOT TOUCH.

The CLEANING light will glow, indicating the controls have been set correctly and the clean cycle has begun. If a delayed start has been selected, the CLEANING light will not glow until the start time has been reached and the clean cycle begins. The door will lock approximately 20 minutes after the clean cycle has begun.

How to Set a Delayed-Start Cleaning

If you wish to start and stop cleaning at a later time than shown on the clock, push in and turn DELAY START dial to time you wish to start. Add the hours needed for cleaning to this “start” time, then Push in and turn STOP TIME dial ;O this later stop time. Oven will automatically ~um on and off at the set times.

OVENTEMP

After a Clean Cycle

After cleaning is complete, the door will stay locked until the oven cools and the CLEANING light goes off. This takes about 30 minutes.

Step 1: When CLEANING

light is off, slide the latch handle to the left as far as it will go and open the door.

Step 2: Turn OVEN ‘ TEMP knob to OFF.

After a clean cycle, you may notice some white ash in the oven. Just wipe it up with a damp cloth.

If white spots remain, remove them with a soap-filled steel wool pad. Be sure to rinse thoroughly with a vinegar and water mixture. These deposits are usually a salt residue that can not be removed by the clean cycle. If the oven is not clean after one cycle, the cycle may be repeated.

&ll

{continued next page)

Page 22

OPERATING THE SELF-CLEANING OVEN

Questions and Answers

Q. Why won’t my oven clean immediately

even though I set all the time and clean knobs correctly?

A. Check to be sure your DELAY START dial is set

to the sam~ time as the range clock. Also check to be sure latch handle is moved to the right.

Q. If my oven clock is not working, can I still

self-clean my oven?

A. No. Your Automatic Oven Timer uses the range

clock to help start and stop your self-cleaning cycle.

Q. Can I use commercial oven cleaners on any part

of my self-cleaning oven?

A. No cleaners or coatings should be used around

any part of this oven. If you do use them and do not thoroughly rinse the oven with water, wiping it absolutely clean afterward, the residue can scar the oven surface and damage metal parts the next time the oven is automatically cleaned.

Q. Can I clean the woven gasket around the oven

door?

A. No, this gasket is essential for a good oven seal,

and care must be taken not to rub, damage or move this gasket.

Q. What should I do if excessive smoking occurs

during cleaning?

A. This is caused by excessive soil, and you should

switch the OVEN TEMP knob to OFF. Open windows to rid room of smoke.

Allow the oven to cool for at least one hour before opening the door. Wipe up the excess soil and reset the clean cycle.

Q. Is the “crackling” sound I hear during

cleaning normal?

A. Yes. This is the metal heating and cooling during

both the cooking and cleaning functions.

(contmueci)

Q. Should there be any odor during the cleaning? A. Yes, there may be a slight odor during the first few

cleanings. Failure to wipe out excessive soil might

also cause an odor when cleaning.

Q. What causes the hair-like lines on the enamel

surface of my oven?

A. This is a normal condition resulting from heating

and cooling during cleaning. They do not affect

how your oven performs. Q. Why do I have ash left in my oven after cleaning? A. Some types of soil will leave a deposit, which is

ash. It can be removed with a damp sponge or

cloth.

Q. My oven shelves do not slide easily. What is

the matter?

After many cleanings, oven shelves may become

so clean they do not slide easily. To make shelves slide more easily, after each self-cleaning cycle dampen fingers with a small amount of cooking oil and rub lightly over sides of shelf where they contact shelf supports.

My oven shelves have become gray after the

self-cleaning cycle. Is this normal? Yes. After the self-cleaning cycle, the shelves may

have lost some luster and discolored to a deep

gray. Can I cook food on the cooktop while the oven

is self-cleaning? Yes. While the oven is self-cleaning, you can use

the cooktop just as you normally do. However, be careful when standing in front of the range+ven becomes very hot while self-cleaning.

Page 23

CARE AND CLEANING

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.

Sealed Burner Assemblies (on some models)

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

Grate

The burner assemblies should be cleaned thoroughly after spillovers.

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.

Electrode

4---

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.

,, R%li

——

Dual Burners (on some models)

Grate

On models with dual burners, the cooktop lifts up for easy access.

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 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 ScrubQ 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 toothpick.

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,

(continued next page)

Page 24

CARE AND CLEANING

(continued)

Burner Caps (on sealed burners only)

Lift off when cool. Wash burner caps in hot, soapy water and rinse with clean water. If desired, soak up to 30 minutes and scour with a plastic scouring pad to remove burned-on food particles. DC them in a warm oven or with a cloth—don’t reassemble them wet.

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 remove 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 stains, use a cleanser like Soft

Scrub” brand or Bon AmiQ 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 toothpick.

Do not clean the burner head in the self-cleaning oven. 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.

“1/-\/.\\J\iUiU

Burner Base (on sealed burners on]y)

The burner base (the part of the burner ~ fmtened to the cooktop) may be cleaned

with a soft brush and a mild cleanser.

Clean all food residues from around spar-k electrode.

Do not use steel wool; small bits of steel wool will short out the electrode. Rinse well.

●I _

‘<j.

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. they are wet. When replacing the grates, be sure they’ re positioned securely over the burners.

To get rid of burned-on food, pkwe 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

arate

Don’t put the grates back on the range while

r-nay chip without cookware to absorb the heat.

~@ PWIS (on some models)

Remove the grates and lift out the drip pans. Drip pans can be cleaned in dishwasher or by hand. Place them in a covered container (or plastic bag) with

1/4 cup ammonia to loosen the soil. Then scrub with

a soap-filled scouring pad if necessary. Caution: Drip pans CANNOT be self-cleaned.

Page 25

Cooktop Surface

To avoid damuging the porcelain enamel surface of the cooktop and to prevent it from becoming dull, clean up spills right away. Foods with a lot of acid

(tomatoes, sauerkraut, fruit juices, etc.) or foods with high sugar content could cause a dull spot if allowed to set.

When the surface has cooled, wash and rinse. For other spills such as fat smatterings, etc., wash with soap and water once the surface has cooled. Then rinse and polish with a dry cloth.

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

materials, gasoline or other ilammable 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. Take care not to touch hot portion of oven. If a spillover does occur on

the oven bottom, allow the oven to cool first. You can

then clean the oven bottom with soap and water, an abrasive cleanser or scouring pads.

● Rinse well to remove any soap before self-cleaning.

/// /

Broiler Pan and Rack

After broiling, remove the broiler pan and rack from the oven. Remove the rack from the pan. Carefully oour out the mease in the . D ban into a pr;per container. ~

If food has burned on, sprinkle the rack with detergent while hot and cover with wet paper towels or a dishcloth. That way, burned-on foods will

soak loose while the meal is being served.

Wash; scour if necessary. Rinse and dry. The broiler

pan and rack may also be cleaned in a dishwasher. Do not store a soiled broiler pan and rack anywhere in the range. Do not clean in self-cleaning oven.

g~~

Oven Shelves

Shelves can be cleaned by hand using soap and water or with an abrasive

cleanser.After cleaning, rinse the shelves with clean water and dry. To remove heavy, burned-on soil, you may use scouring pads. After scrubbing, wash with soapy water, rinse and dry.

Shelves may also be cleaned in self-cleaning oven, but will discolor and lose some luster. See the Self-Cleaning section.

(continued next page)

Page 26

CARE AND CLEANING

(continued)

Lift-Off Oven Door

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

need help removing and replacing the door. To 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

spring hinge and the oven frame as the spring hinge

could snap back and pinch your fingers.

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

“out” position. Position the slots in the bottom of the door squarely over the hinges. Then lower the door slowly and evenly over both hinges at the same time.

TO CLEAN THE DOOR:

(Do not immerse door in water.)

Inside of door:

● Because the area inside the gasket is cleaned during

the self clean cycle, you do not need to clean this by hand. Any soap left on the liner causes additional stains when the oven is heated.

. The area outside the gasket can be cleaned with a

scouring pad.

“ Do not rub or clean the door gasket—the fiberglass

material of the gasket has an extremely low resistance to abrasion. An intact and well-fitting

oven door gasket is essential for energy-efficient oven operation and good baking results. If you notice the gasket becoming worn. frayed or damaged in any way or if it has become displaced on the door, you should have it replaced.

F? r-

lnsid~

Gasket

Outside of door:

“ Use soap and water to thoroughly clean the top,

sides and front of the oven door. Rinse well. You may also use a glass cleaner to clean the glass on the outside of the door.

● Spillage of marinades, fruit juices, tomato sauces

and basting materials containing acids may cause discoloration and should be wiped up immediately. When surface is cool, clean and rinse.

c Do not use oven cleaners, cleansing powders or

harsh abrasives on the outside of the door.

Gasket

Outside

Gasket

Page 27

Oven Lamp Replacement (on some models J

Controi Panel and Knobs

CAUTION: Before replacing your oven bulb,

disconnect electrical power to the range at the main fuse or circuit breaker panel. Be sure to let the lamp cover and bulb cool completely.

The oven lamp (tidb) is covered with a removable glass cover that is held in place with a bail-shaped wire. Remove oven door, if desired, to reach cover easily.

To remove:

1. Hold hand under cover -= , ~

so it doesn’t Fall when released. With fingers of same hand, firmly push back wire bail until it < clears cover. Lift off ., ~ ‘ cover.

DO NOT REMOVE ANY SCREWS TO REMOVE COVER.

2. Do not touch hot bulb with a wet cloth. Replace

bulb with a 40-watt household appliance bulb.

To replace cover:

1. Place it into groove of lamp receptacle. Pull wire

bail forward to center of cover until it snaps into

place. When in place, wire holds cover firmly. Be

certain wire bail is in depression in center of cover.

2. Connect electrical power to the range.

~:w

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 be removed for easier cleaning. To remove knob, 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. To clean outside glass finish, use a glass cleaner. Do

not allow the water or cleaner to run down inside openings in the glass while cleaning.

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 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 storage drawer:

1. Pull drawer straight

out until it stops.

2. Lift drawer until stops on drawer clear stops on range.

3. Again pull drawer out

until it hits second set of stops.

4. Tilt front of drawer up and free of range.

To replace storage drawer:

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

stops in the range.

2. Slide drawer evenly and straight back, so that the rails in the range are engaged.

3. Push drawer back until second stops on drawer hit

stops in the range. Tilt drawer up and over these.

4. Slide drawer the rest of the way in.

(continued next page)

Page 28

CARE AND CLEANING

(continued)

Oven Air Vents

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

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

Vent appearance and location vary

Lift-up Cooktop (on models with dual 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 the cooktop. Be careful

not to pinch your fingers.

Metal Parts

Do not use steel wool, abrasives,

ammonia or commercial oven cleaners. To safely clean surfaces; . .;= wash, rinse and then dry with a “.”‘:’

soft cloth.

=..::-

>>: :; ~

Removable Kick Panel (on some models)

The kick uanel mav be removed for cleaning under. the range:

To remove, lift up bottom of I

panel slightly to disengage the panel from the tabs at the base of the range. Pull the 1%=%$1 bottom of panel forward until spring clips are released

at top of panel. To replace, insert the two

slots at bottom of panel onto the two tabs at base of range and push top of panel forward to engage spring clips.

--l

-w [*> ml~

Glass Surfaces

To clean the outside glass finish, use a glass cleaner. Rinse and polish with a dry

cloth. Do not allow the water or cleaner to run down inside openings in the glass while cleaning.

Page 29

INSTALLATION INSTRUCTIONS

FOR YOUR SAFETY

If you smell gas:

1. Open windows.

2. Don’t touch electrical switches.

3. Extinguish 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 BEG!N

Read these instructions completely and carefilly.

IMPORTANT: Save these instructions

for the local electrical inspector’s use.

INSTALLER. Leave these instructions

with the appliance ailer installation is

completed. CONSUMER Keep this Use and Care

Guide and tie Installation Instructions

for fiture use.

This appliance must be properly grounded.

IMPORTMT

Remove all packing material and literature from oven before connecting

gas and electrical supply to range.

DiMEWIOitS AND CLEARANCES

Provide adequate clearances between the range and adjacent combustible surfaces.

Depth with Door Closed

30’” ~

(Includes Door Handle):

28 %“

Height: 46Y2° ~

+$giig&

Depth with Door Open: \

WARNIU6

Improper installation, adjustment,

alteration, service or maintenance can

cause injury or property damage. Refer to

this manual. For assistance or additional

information, consult a qualified installer, service agency, manufacturer (dealer) or the gas supplier.

CAUTION Do

not attempt to operate the oven of

this range during a power failure.

18”

Mi Ca eit of

Page 30

INSTALLATION INSTRUCTIONS

UMWOitTAtH SAFETY MS7RlJCTiONS

Installation of this range must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, AMI Z223. 1, lz2sLedition. In Canada, installation must conform with the current Natural Gas

Installation Code, CAN/CGA-B149. 1 or the current Propane Installation Code, CAii/CGAB149.2, and with local codes where applicable.

This range has been design-certified by the American Gas Association according to ANN 221.1,

latest edition and Canadian Gas Association according to CAN/CGA-L 1 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

book. Read them carefully.

● Have your range installed by a qualiiied

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 IWOF 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° F.

● Avoid placing cabinets above the range. To

reduce the hazard caused by reaching over the

open flames of operating burners, install a

ventilation hood over the range that projects

forward at least 5“beyond the front of the cabinets.

● The ventilating hood must be constructed of

sheet metal not less than 0.0122” thick. Install above the cooktop with a clearance of not less than 1/4” be~een 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= NEVER BE LESS THAN 24 INCHES.

c If cabinets are plactxl above the range, allow a I

minimum clearance of 30” between th; cooking

surface and the bottom of unprotected cabinets.

● If a W’ clearance between cooking surface and

overhead combustible material or metal cabinets cannot be maintained, protect the underside of the cabinets above the cooktop with not less than 1/4” insulating millboard covered with

sheet metal not less than 0.0122” thick. s Clearance between the cooking surface and

protected cabinets MUST NEVER BE LESS

THAN 24 INCHES. The vertical distance from

the plane of the cooking surface to the bottom of adjacent overhead cabinets extending closer than 1“ to the plane of the range sides must not be less than lW. (See Dimensions and

Clearances illustration in this section.)

● Caution: Items of interest to children should

not be stored in cabinets above a range or on the backsplash of a range-children climbing on the range to reach items could be seriously injured.

WARNING

All ranges can tip and injury

could result. To prevent accidental tipping ofthe range, attach an approved Anti-Tip device to the wall. (See Installing the Anti-Tip Device in this section.) To check if the device is installed and

engaged properly, carefully tip the range forward. The &Iti-Tlp d;tice should engage

and prevent the range from

tipping over.

Ifyou 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 range top 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.

Page 31

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 specific

requirements.

. The range may be placed with O“clearance (flush) at the back wall and side walls of the range.

LOCATIOM

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 coverimzs such as cushioned vinyl or carpeting. Use ca;e

when moving the range on this typ[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). Wzen i%ej?oor

covering ends at the j?ont 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.

TOOLS YOU WILL HEED

● 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”

ADDITIOIIIAL JUMTERIALS YOU IMY HEED

● 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

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

QFlare union adapter for connection to gas

supply line (3/4” or 1/2” NPT x 1/2” I. D.)

● Flare union adapter for connection to pressure

regulator on range (1/2” NPT x 1/2” I.D.)

Veflon: Registered trademark of DuPont

PREWRATION

● Remove all tape and packaging. Lfi up the

cooktop (on models with dual burners) and remove any packing material under it. Make sure the dual 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.

MODEL AND SERIAL NUMBER LOC6TION

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.

. .

(continued next page)

Page 32

INSTALLATION INSTRUCTIONS :

pROVIDE ADEQUATEGASSUPPLY

❑

Your range is designed to operate at a pressure

of 4“ of water column on natural gas or, if designed for LP gas (propane 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 type 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 LP gas, the pressure supplied must be between 10” and 13” of water column. When 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

LP gas is being used. A flexible metal appliance

connector used to connect the range to the gas

supply line should have an I.D. of 1/2” and be

5 feet in length (shorter and longer lengths are

acceptable) for ease of installation. In Canada,

flexible connectors must be single wall metal

connectors no longer than 6 feet in length.

~ CONtiEC1’THE RANGETO GAS Shut off the main gas supply valve before

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

Because hard piping restricts movement of the range, the use of an A.G.A.-cert~led flexible metal appliance connector is recommended

unless local codes require a hard-piped

connection. Never use an old connector when

installing a new range. If the hard piping method

is used, you must carefully align the pipe; the

range cannot be moved after the connection

is made.

To prevent gas leaks, put pipe joint compound

on, or wrap pipe thread tape with Teflon* around, all male (external) pipe threads.

“Teflon: Registered trademark of DuPont

Gas Pipe and Electric Outlet Locations for Models Equipped with Sealed Burners

This area allows for flush range installation with

through-the-wall

connection of pipe stub/shut-off valve and rear wall

120V

outlet.

-1

Shortest connection from hard pipe stub location to range hookup.

‘J ~ ~

1 1

m;’

Gas Pipe and Ele~ric Outlet Locations for Models Equipped with Dual Burners

This area allows for flush range

installation with

through-the-wall

connection of

stub/shut-off valve and rear wall

120V outlet.

pipe

/3?”I

~ This area allows

for flush range installation with

through-the-floor confection of pipe

stubkhut-off valve.

Page 33

CONNECTTHE RANGETO GAS (continued)

Flexible Cmme{tor Hookup for Models Equipped with Sealed

Burners

Flexible Connector and Rigid Pipe Hookups

for Models Equipped with Dual Burners

—-

Pressure Regulator

90° Elbow —> (prowded)

E l,a:!,>i:=

*e-

●

-. 4-

~“

Adapte

●

~ Connector

Rigid Pipe Hookup for Models Equipped

m“th Sealed Burners

90° Elbow (provided)

~ 90° Elbow

Flex

(6 ft. max )

Pressure

Regulator

Manifold Pipe

s .!?!??OO

(6 ft. max.) +~

Adapter + -

Union .—>

Nipple

—---+-

(continued next page)

WE J;:

~ Iron Pipe

Black

Page 34

INSTALLATION INSTRUCTIONS

CONNECT THE RABIGE TO GAS (continued)

1. Install a manual gas line shut-off valve in the

gas line in an easily accessed location outside of the range. Make sure everyone operating the

range knows where and how to shut off the gas supply to the range.

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

regulator. On models equipped with dual

burners, install the male pipe thread end of

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

When installing the range from the front, remove the 90° elbow for easier installation.

3. Install male 1/2” or 3/4” flare union adapter

to the NIT 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.

5. 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.

CAUTION: DO NOT WE A FLANIE TO

CHECK FOR GAS LEAKS.

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)

❑EL~CTR~~L CONNECTIONS

Electrical Requirements

lzo-volt, 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 ~ti.thcertfi!n conditions, we strongly recommend against the use of an extension cord. However,

ifyou still elect to use an extension cord, it is

absolutely necessary that it be a L7L-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

IMPORTXNT-(Please read carefully)

FOR PERSONAL SAFETY, THIS APPLIANCE

MUST BE PROPERLY 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 r METHOD

ENSURE PROPER GROUND EXISTS BEFORE USE

, . \i’

..0

‘%,

qualified electrician to make sure the receptacle

is properly grounded.

Where 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 three-prong wall receptacle.

DO NOT, UNDER ANY CIRCUMSTANCES, CUT OR REMOVE THE THIRD (GROUND) PRONG FROM THE POWER CORD.

to minimize the possibility of electric shock hazard from this appliance.

The customer

should have the wall receptacle and circuit checked by a

Page 35

❑ Usage Situations vvhere Appliance

Power Cord will be Discon.nec@d Infrequently.

An adapter maybe used only on a 15-amp

circuit. Do not use an adapter on a Zo-amp circuit. Where local codes permit, a

TEMPORARY CONNECI’XON 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.

)

~(p:”

TEMPORARY METHO13

(ADAPTER PLUGS NOT

PERMllTED IN CANADA)

ALIGN LARGE

PRONGS/SLOTS

Ii;-;” -A

3’

w“”

CAUTION: 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.

When 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, 1)0 N~ USE the appliance until a proper ground has again been established.

-J~)

ENSURE PROPER GROUND AND FIRM CONNECTION BEFORE USE

@ Usage Situations vvhex-eAppliance Power

Cord will be Disconnected Frequen&.

Do not use an adapter plug in these situations because disconnecting of the power cord places undue strain on the adapter and leads to eventual failure of the adapter ground terminal.

The customer should have the two-prong wall receptacle replaced with a three-prong

(grounding) receptacle by a qualified 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 32S0

(formerly the Federal Standard for Mobile

Home Construction and Safety, Title 24, HUD,

Part 2S0) or, when such standard is not applicable, the Standard for .Manufactured Home Installations, latest edition (Manufactured Home Sites, Communities and Set-Ups), ANSI

A225.1, latest edition, or with local codes. In

Canada, mobile home installation must be in

accordance with the current CAN/CSA Z240/MH Mobile Home Installation Code.

Electric Disconnect

1. Locate disconnect plug on the range back.

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

Models Equipped with

Dual Burners

Models Equipped with Sealed Burners

(continued next page)

Page 36

INSTALLATION INSTRUCTIONS

4 sML l’lIIE OPEWHGS

Seal any openings in the wall behind the range

and in the floor under the range when hookups

are completed.

E CiIECKSURFACEBtJRHERIGHITION

Operation of all cooktop and oven burners should be checked after range and gas supply lines have been carefully checked for leaks.

Push in one of the surface burner controls and turn it to the 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, burner 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.

Quality of Flames The combustion quality of burner flames needs

to be determined visually.

If burner tlames look like (A), call for service.

Normal burner flames should look like (B) or

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

With LP gas, some yellow tipping on outer

cones is normal.

(continued)

❑ CHECKIGNTION OF OVEN BURNER

The oven is designed to operate quietly and

automatically. To operate the oven, turn the OVEN SET knob to BAKE and the OVEN TEMP knob to 300°I? 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 OVEN TEMP knob.

To check ignition of the broil burner, turn the

OVEN SET knob to BROIL and the OVEN

TEMP knob to BROIL. After 30-90 seconds, the

broil burner will ignite. The oven requires electrical power to operate. In

the case of a power outage, the oven burners on these models cannot be lit manually with a match.

Gas will not flow unless the glow bar is hot. If the oven is in use when a power outage occurs,

the oven burner shuts off and cannot be re-lit until power is restored.

(A) Yellow flames—

Call for service

(B) Yellow tips on outer cones-

Normal for LP gas

Page 37

❑ADJUST BROIL AND OVEN BURNERAIR

ADJUSTMENT SHUTTERS W NECESSARY

Air adjustment shutters for the top and bottom burners regulate the flow of air to the flames.

J *J!

/Ay’_’_’.

The air adjustment shutter for the top (broil)

burner is in the center of the rear wall of the oven.

To determine if the bottom burner flames are

burning properly, remove the oven bottom and the burner baffle (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 LP gas, 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.

~$%<~

Oven Bottom ~

-, 0 —

To remove the oven bottom:

1. Remove the knurled screws holding down rear

of the oven bottom.

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

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

“;-’+

! ~>~

The shutter for the bottom (oven) burn~r is n~r

the back wall behind the storage drawer or the kick panel (depending on the model). Remove the drawer or panel. (See Care and Cleaning section in this book.)

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 (broil) burner should be

steady with approximately 1“blue cones and should not extend out over the edges of the burner baffle.

BurnerBa*le+j+*~

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.

2. Pull baffle straight out until it is free from the slot that holds it at rear of oven.

Remove Screw

(confinmd next page)

Page 38

INSTALLATION INSTRUCTIONS

(continued)

❑ LZVEL!NGTHE RANGE

1. Remove the storage

drawer, broiler drawer or kick panel.

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

3. Use a l%”open-end or adjustable wrench to

back out the front

leveling legs two turns.

4. Install the oven shelves in the oven and position the range

where it will be installed.

5. Check for levelness by placing a spirit level or a cup, partially filled with water, on one of the oven racks. Ifusing a spirit level, take two readings—with the level placed diagonally first in one direction and then the other.

6. Adjust the leveling legs until the range is level.

7. After the range is level, slide the range away from the wall so that the Anti-Tip device can be installed.

Slotted Head Screw

2. Locate 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 may be 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?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 install the lag bolt through the device. The bolts must be properly tightened as recommended for the hardware.

9 l#JSTALL~HGTHEa@JT~+’IP~E~iCE

•1

WARNING:

● Range must be secured with an approved

Anti-Tip device.

Q Unless properly installed, the range could be tipped by you or a child standing, sitting or leaning on an open door.

c 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.

c The use of this device does not preclude

tipping of the range when not properly installed.

c If the Anti-Tip device supplied with the range

does not fit this application, use the universal

Anti-Tip device WB02X7909.

1. Mark the wall where the RIGHT EDGE of the

range is to be located. Be sure to allow for the

countertop overhang ifyou intend to install the

range next to cabinets.

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 ML I+OOKUPSARECOMPLETE& MAKESUREAU CO#lTROISARELEFTIN TMEOFF

POSITW1.

MAKESURETHEFLOWOFCOMBUSTtOldMD VEHTilKTiONAIR TOTHEMNGE ls UHOBSTRUCIED.

Page 39

HOW TO COHVERT THE RANGE FOR USE WITI!

1P GAS OR HATURAL GAS

TOOLSREQUIREW

T-10 Torxdrivc- (for sealed burners)

1/2” and 3/4” open-end wrench Flat blade screwdriver (small) Nut drivers or wrenches: 7mm or 5/16”

(depending on the size of the spuds)

❑ PREPARZRAHGEFORCOMVE~S!ON

(1) Turn off gas supply at the wall.

(2) Turn off the electrical power to the 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.

❑ cOHVER~THEMESSURE REGULATOR

:@~;g;

~NAT

LP ~

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.

Note: On some models the shut-off valve

ever shown closed. IULL OPEN.

may be in a different location.

Gas Flow

W~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 dual burners, remove the cooktop and locate the pressure regulator at right rear of range.

2. Follow the directions in A or @ that match

❑ 0

your regulator type.

Do not remove this protective cap xcept for conversion

Cap Assembly

[fit 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.

{continued next page)

Page 40

INSTALLATION INSTRUCTIONS

(continued)

~ CONVERTING SURFACEBURNERS ON

MOOE13 EQUIPPED WITH SEALEDBURNERS(See Step 4 if range is equipped wi?h dual burners.)

‘“’n’’””~

‘“’”’’”’ad-

Screws

1. Remove grates, burner caps and burner heads.

2. Remove burner bases by unscrewing the 3 small screws in each base. Lti burner straight out.

DO N(YI’disconnect the wires froni the burner

bases unless the cooktop needs to be raised.

3. Remove the brass otilce spud under each

burner base by unscrewing spud from fitting with

7mm or 5/16” 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 tube from twisting.

4. Install orifice smds according to one of the following diagrams (see gas or natural gas, depending on which you are converting to.

❑ or ~), for LP

❑ orifice Spudsfor Convertingto LP Gas:

LP orifice spuds are in a small plastic bag packed

with this Use and Care book. LP or~lce 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.

)

——

w–

❑ Orifice Spudsfor Convertingto Natural Gas

Natural gas orifice spuds have a 3-digit number on one side. Each orifice spud will also have 1, 2 or 3 grooves on one side, denoting the location on the range where it is to be installed.

“FrontofR

— - ~ ~

●Frontof Range”

Page 41

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.

Note: Ifan orifice spud is accidentally

“

dropped, the cooktop can be raised by

disengaging 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 orifice spud. Replace the

screws, making sure the tall screw is

opposite the burner electrode in each burner base.

❑ COHVER’TWSURFACEBURNERSOH

MODELS EQUIPPED Wllll DUAL BURNERS

(See Step 3 if range is equipped with sealed

burners.)

1. Lfi cooktop.

2. Lift burner assemblies straight up and set

aside to gain access to surface burner spuds.

3. With a 7mm

or 5/16” wrench

(deDendin~ on

the’size of}our

f&\

spuds), remove

each of the four .8/ ,? : “

spuds on the

surface burner

gas inlet tubes

and replace them

with the correct

gas spuds mounted in a holder at the right rear

of the range, above the regulator. Natural gas

spuds are brass and LP gas spuds are red or

silver. (Mount the spuds that you removed from

the inlet tubes back in the holder.) To prevent

leakage, make sure spuds are securely screwed

into gas inlet tubes.

4. Replace the burner assemblies.

5. Keep all spuds with your range so you have

them ifyou move or get a different gas hook-up.

Natural gas

= brass

m QORQ

(continued next page)

LP gas=

red or silver

Page 42

INSTALLATION NSTRUCTIONS

HOW TO CONVERT T19ERAKE FOR USE

WITH 1P GAS OR HA7URAL GAS

@ CONVERTTHE OVEH BUR~ER ORIFICES

Oven Burner

1. Remove oven door, storage drawer or broiler

drawer, oven bottom and burner bafi-le.Tine lower burner orifke spud is located behind the

storage drawer, broiler drawer or kick panel. (On some models, a metal shield must be removed to access the orifice.)

2. To convert to U? gas, use a 1/2” wrench to turn the lower burner or~lce spud clockwise. Tighten the spud only until it is snug.

To prevent damage, do

not overtighten the spud.

To convert to natural gas,

loosen the spud about 2 turns.

Broil Burner (on some models)

(continued)

~ CONVERTAIR ADJUSTMEW’SHUTTER(S)

For LP gas, loosen the

Phillips head screw and rotate the shutter to the

Screw

AIr Shutter

the edges of the burner baffle. After 30 seconds of burner operation, check for flames lifting off burner ports. If lfilng is observed, gradually

reduce air shutter opening until flames are stabilized.

For natural gas, the shutter should be open

1/2” or about 3/4 of the way open.

full open position. With baffle in place, flames should have approximately

l-inch blue cones and

should not extend beyond

❑ CHECKFOR 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.

.“

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

turn the upper burner orifice spud clockwise. Tighten spud only until it is snug with the base. To prevent damage, do not overtighten spud.

TO convert-to natural gas, loosen the spud

about 2 turns.

CAUTION: DO NOT USE A FLAME TO

CHECK FOR GAS LEAKS.

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 fi-om

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

Page 43

8 CONVERTTOP BURNER 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 clockwke to decrease flame size, counterclockwke ‘ , to increase flame size. Adjust until the flame is about the same height

as the top of the burner.

4. Replace knobs.

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

e+.a

❑ CHECKQUALITYOFFLAMES

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

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

[

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

With LP gas, some yellow tipping on outer cones

is normal.

m L~KY~~~c

(B) Yellow tips on

outer conesNormal for LP gas

Page 44

●

QUESTIONS?

PROBLEM

OVEN WILL NOT WORK

TOP BURNERS DO NOT

LIGHT OR DO NOT BURN EVENLY

~~TRNE~s HAVE YELLOW

OR YELLOW-TIPPED FLAiifES

USE

THIS PROBLEM SOLVER

POSSIBLE CAUSE

. Plug on range is not completely inserted in the electrical outlet.

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

● Oven controis not properly set.

. Door left in locked position after cleaning. c lMake sure electrical plug is plugged into a live power outlet.

. Burner holes on the side m-around the top of burner may be clogged. Remove

burners (on models with dual burners) or burner heads (on models with sealed burners) or burner caps on spill-proof models, and clean them with a toothpick. Make sure you do not enlarge the holes. On spill-proof models, check electrode

area for burned-on food or grease.

(A) Yellow flarnes—

Call for service cones—

“ H burner t-arnes kmk hike(A}, call for service. Normal burner flames should look

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

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

(B) Yellow tips on outer (C) Soft blue flames-

Normal for LP gas

Normal for natural gas

BURNER FLALMES VERY LARGE OR YELLOW

OVEN DOES NOT COOK PROPERLY

● If range is connected to LP gas, check all steps in the Installation Instructions.

● Make sure thermostat capillary bulb (located in upper portion of oven) is in

correct position, not touching oven sides and not coated with anything.

● Aluminum foil being used improperly in oven.

● Incorrect cookware being used. Check each cooking section for cookware tips

or recommendations.

● Check common problems listed in Baking, Roasting and Broiling sections.

. Oven bottom not securely seated in position.

Page 45

PROBLEM

CLOCK DOES NOT WORK

OVEN LIGHT DOES NOT COME ON

STRONG ODOR

OVEN WILL NOT

SELF CLEAN

OVEN DOOR WILL NOT UNLOCK

OVEN NOT CLEAN AFTER CLEAN CYCLE

POSSIBLE CAUSE

● Range electrical plug must be securely seated in a live power outlet. Check for

blown fuse or tripped circuit breaker.

. Bulb 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 fkst few

times oven is used. This is temporary.

. Oven temperature is too high to set self-clean operation. Allow the range to cool

to room temperature and reset the controls.

● Door latch handle not moved all the way to the right.

● Oven must cool below locking temperature (approximately 30 minutes after the

clean cycle is complete). Do not lock the door with door latch except when

using self-clean feature or the oven may lock.

QOven controls not set properly. Review Operating the Self-Cleaning Oven section. s Heavily soiled oven requires 3IXto 4 hour clean time. . Heavy spillovers should be cleaned up before starting clean cycle.

—

Page 46

NOTES

Page 47

Well Be There

we’ll

be tb.ere. AHyou have to do is caH-

toil-free!

-n. --- -_+-\_

J!MhmeA5y7ak

Sefxice

8L?0-GZ’-CAAES (2UW-S4Z-273ZJ

Our consumer semice professionals will provide expert repair service on your RCA appliance, scheduled at a time that’s convenient for vou. Nlany GE Consumer

opemted locations offer you sexwice today or tomorrow, or at your convenience (100 a.m. to 7:00 p.m. week-

da~ 9:00 a.m. to 2:00 p.m. ~aturciays),

Our factory-trained technicians !know your appliance inside and out—so most re~airs can be handled in just one visit.

Fi2rC&omers MM Jm@edHeaihg..,

8M-83343!!

Service company- “

Skwice Contracts

ww!i26-z?24

You can have the secure feeling that GE Consumer Ser;ice wiii still be

there titer your IQ-1 prociuct warranty expires. Purchase a GE contrnct

while your warrantv k still in effec[ and you’ll receive a substantial ciiscount. WiLh a multiple-year contract, you’re assured of future semice at

today’s prices.

Parts andtlcceswies

8twi’25-2ai!2

Individuals qualified toservice their own appliances can have needed

parts or accessories sent direct!} to their home. Our parts system provic{es access L(Jover 47,()()() Genuine Renewal Parts.. and all are fully warran ted. i- lSA, Mastercard and Discover cards are accepted.

User maintenance instructions

contained in this booklet cover proce-

dures intended to be performed by anyuser. Other semicing generally

should be referred to qualified service personneL Caution must be exercised, since improper servicing may cause unsafe operation.

Consumers with impaired hearing or

speech who have access to a TDl) or a conventional teletypewriter may call

800-TDD-GIL%C(8~0-833-4322j to request service.

Telecommunication Device for {he Deaf

Page 48

YOUR RCA RANGE WARRANTY

Save proof of original purchase date

such as your sales slip or cancelled check to establish warranty period.

WHAT IS COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original purchase, we wilI provide, free of charge, parts and service labor in your home to repair or replace any part of the

Range that fails because of a manufacturing defect.

This warranty is extended to the original purchaser and any succeeding owner for products purchased for ordinary 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.

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 Manager-Consumer Affairs RCA Appliances Appliance Park Louisville, KY 40225

GImproper installation.

FOR SERVICE

We at RCA strive to provide the highest quality products and service. Therefore we have designated GE CONSUMER SERVICE, a leader in the service

industry, to fulfill your service needs. Should your appliance need service, during warranty period or beyond, look in the White or Yellow Pages of your

telephone directory for GE CONSUMER SERVICE or an authorized RCA APPLIANCE SERVICER.

If you have an installation problem, contact your

dealer or installer. You are responsible for providing adequate electrical, gas, exhausting and other connecting facilities as described in the Installation Instructions provicled 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.

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 legaI rights, and you

may also have other rights which vary from state to state. To know

what your legal rights

consumer affairs office or your state’s Attorney General.

This book is printed on recycled paper

7-92 CG

are in your state, consult your local or state

WARRANTOR IS NOT RESPONSIBLE FOR CONSEQUENTIAL DAMAGES.

Warranto~ RCA Appliances

If further help is needed concerning this warranty, write:

Manager—Consumer Affairs RCA Appliances Appliance Park Louisville, KY 40225

LGB336GER LGB356GER