needfoi pilotlights.
In ease of a power m.kage9youcan
lightthe surfaceburnersonyour
rangewith amatch. Holda lighted
matchtotheburner, thenturn the
knobto the LH’Eposition.Use
extremecautionwhen lighting
burnersthisway.
~~~f~~~ ~~~”~~~ ~on~yo~
Knobsthatturn thesurfaceburners
on and offare locatedon thelower
frontpanel. The two ontheIeftand
the two ontheright aremarked as
towhich burnerstheycontrol.
1
L~~
I
Push the control knobin andturn it
to UIE. Youwill hear a little
clicking noise—thesound ofthe
burner lighting.After the burner
ignites,turn the knobto adjustthe
flame size.
@Alw~yshavea cooking utensilon
thegrate beforeturningon aburner.
The finish onthe grate may chip
without a utensilto absorb theheat.
~check to besure the burner
turned on is theone youwantto use.
QBe sure the burners and grates are
cool beforeyou p~aceyour hand, a
potholder, cleaning cloths orother
materials on them.
YOU
IEhm’to!Sk?kt mMlrE%?!Sim
The flamesize.on agas burner
shouldmatchthe cookwareyou
are using.
NEVER LET THE FLAME
EXTEND U? THE WDESOF
THE COOKWARE.Any flame
largerthan thebottomof the
cookwareis wastedheatand only
servesto heatthe handles.
when
using 21h.minumor
Amh..nxn-dtad stainlesssteel
pots and pans9 adjustthe flameso
the circleit makes isabout 1/2inch
smaller than the bottomofthe
cookware.
%’VMmboiling, usethis same flame
size—1/2inch smallerthan the
bottomof thecookware—nomatter
whatthecookwareismadeof. Foods
cookjust as quicklyat agentleboil
astheydo at afuriousrollingboil. A
high boil creates steam and cooks
awaymoisture, flavorand nutrition.
Avoiditexcept forthe fewcooking
‘Withtoomuch ah, the flamewill---beunsteady,possiblywon’tburn all~~;~;the wayaround, andwill be noisy,‘-- ~
sounding like ablowtorch.
Air adjustment shutter
//
//
13-.,–%---’
fj.~+J
*R..,,....s
W&z.
,&_..
...........-..,.
F.*-+-*–
E-*-*.f–.
F?e?e,.
I.+%=!
H-;31
;;J.trr:J=
~;!j”:: --
.-
The air adjustmentshuttersset on
the hoodof the valve and are either
locked inplace withPhillips head
screwsor positioned onthe burner
tubes by friction fit.
To adjust the fbw’
burners,
loosen the Phillipshead
ofah ‘h the
screwsand rotatethe shutters (or
apply ablade-type screwdriver
againstthe friction-fitshutters and
push) to allowmore or less air into
the burner tubes asneeded.
A ful~-widthfhXM3XCenthght in the
backsplash ilhlmillate$the cooktop.
Theovenhasfourshelfsupports—
A (bottom), B, C and D ([oh).Shelf
positionsfor cookingare suggested
on Baking and Roastingpages.
Use switchon lowercontrolpanel
to turn lighton andoff in theupper
and lower ovens.
The flowofair tothe ovenburner is
adjusted in the samemanner as itis
forthe surfaceburners (seepage7).
When the air flow isproperly
adjusted, the oven burner flame
should be steady,with approximately
l-inch bluecones and shouldnot
extend out overthe baffle edges.
.- ,.,
,,.
..(. ..$W
L
--”
;:,,/:,~“:-;.-.;
‘(-75-1<7)
.—. ‘- -
Look at the control. Be sure you
understand how to setit properly.
2. check the inside ofthe oven.
Look at the shelves. Practice
removing and replacing them
while the oven iscool.
3. Read the information and tips
CNIthe foHowingpages.
4. Keep this book handy where
can refer to it—especiallyduring
the first fewweeks of getting
‘--’%
,,f-
~cquainted with your oven.
:
~.=.-r.J
~~.—
Y,
\
“k._.,-
=;l;c,-:h:-.,..
. ,,
,7::;
Yourlower ovenis ventedthrough a
duct at the center rear ofthe range,
and the upper ovenvent isjust
above the upper ovendoor (see
page6). Do notblock the openings
ofthese ducts when cooking in the
ovens—itis importantthat theflow
of fresh air to the ovenburners be
uninterrupted. Avoidtouching the
ventopeningsor nearby surfaces
during ovencooking-they may
become hot.
YOU
The shelves are designed with
stop-locks so when placedcorrectly
on the shelf supports, they will stop
before coming completely out of
the oven and will not tiltwhen you
are removing food or placing food
013them.
affectthe quality ofthecrust. Use a
testedrecipeand goodtechnique.
Make surethere arenotiny holesor
tears in abottomcrust. “Patching”
apiecrust could causesoaking.
Pie filling rumsover
Q Topand bottom crustnot well
sealed together.
~Edges ofpie crust notbuiltup
highenough.
G
TOO much fNing.
oC-hecksize of pie plate.
Pastry is tough; crust not flaky
oToomuch handling.
~Fat too softor cutin too fine.
F(oI1dough lightly and handleas
dull(satin-finish)bottomsurfacesofpans for cake pans
andpieplatesto besurethoseareas browncompletely.
2. Dark or non-shinyfinishes,alsoglassand pyroceram,
generallyabsorb heat which may resultin dry,crisp
crusts.Reduceovenheat25”F.if lightercrustsare
desired.Preheatcastiron for baking somefoodsfor rapid
Cast Iron or GlassPan
ShinyMetalPanwith
satin-finishbottom
ShinyMetalMuffin Pans
Deep Glassor Cast Iron Cups
Metal or GlassLoaf Pans
Metal or Glass Loaf Pans
ShinyOblongor Muffin Pans
ShinyOblongor Muffin Pans
AluminumTube Pan
MetalJellyRoll Pan
Vfetalor Ceramic Pan
Metalor Ceramic Pan
;hinyMetalMuffin Pans
detal or Glass Loaf or
kbe Pan
lhinyMetal Pan with
atin-finishbottom
hiny Metal Pan with
atin-finishbottom
fetal or GlassLoaf Pans
fetal or Glass Pans
‘ookieSheet
ookie Sheet
ookie Sheet
lass or MetalPans
lassCustard Cups or
~sserole(set in pan of hot water
lassCustard Cups or
isserole
Ii]Panon Cookie Sheet
read to crust edges
ass or Satin-finish Metal
ass or Satin-finishMetal
assor Satin-finish Metal
Set on Oven Shelf
Glass or Metal
Glass
shelf
Ebsitions
B,C
B,A
B
B
A, B
B
B
A,B
A, B
B, A
A
B
A
A, B
B
A, B
B
B
B
B, C
B,C
B, C
B, C
A, B,C
B
B
A
B,A
A, B
B
B
A, B,C
A, B,C
El
oven
Tenweratures
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
325°-3750
375°-4000
325°-3500
325°-3500
350°-3750
275°-3000
350°-3750
350”-375°
350°
325°-3500
350°-4000
400°-4250
375°-4000
350°-4000
300°-3500
325°
400°-4250
325°-3500
400°-4250
400°-4250
450°
325°-4000
325°-3750
300°-3500
Tim,
MinutesChmnents
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
30-55
10-15
45-60
45-65
20-25
2-4 hrs.
20-35
25-30
40-60
25-35
10-20
6-12
7-12
30-60
30-60
50-90
45-70
15-25
45-60
40-60
12-15
60-90
30-60
30-75
Canned, refrigeratedbiscuitstake2 to 4
minuteslesstime.
Preheatcast ironpanfor crispcrest.
Decrease about 5 minutesfor muffin mix.
Or bakeat450°F.for 25 minutes,thenat
350”F.for 10to 15minutes.
Dark metalor glassgivesdeepest
browning,
For thin rolls,ShelfB maybe used.
Forthin rolls, Shelf B maybe used.
Twopiece pan is convenient.
Line pan with waxedpaper.
Paper liners produce more moist crusts.
Use 300°F.and Shelf Bfor smallor
individualcakes.
Bar cookies from mix usesame time.
Use Shelf C and increasetemperature
25 to 50”F.formore browning.
Reducetemperature to 300”F.for large
custard,
Cook bread or rice puddingwith custard
base 80 to 90 minutes.
Large pies use 400°F. and increase time.
Toquickly brownmeringue use400”F. for
8 to 10minutes.
Custard fillings require lowertemperature,
longer time.
Increase time forlarge amountor size.
(---’)
%/’
Page 12
Roastingiscookingby dry heat.
Tendermeator poultrycan be
roasteduncoveredin your oven.
Roastingtemperatures, which
shouldbe lowand steady,keep
spatteringto aminimum. When
roasting, it isnot necessary to sear,
baste, cover,or add waterto your
meat. Roastingis easy,just follow
thesesteps:
Step L Positionovenshelfat
secondfrombottomposition (B) for
smallsize roast (3 to5 lbs.) and at
bottomposition(A)forlargerroasts.
Step 2: Checkweight of roast.
Place meatfat-side-upor poultry
breast-side-uponroastingrack in a
shallowpan. The melting fat will
bastethe meat. Selecta pan as
closeto thesizeofmeatas possible.
(Broilerpan withrack isa good
pan forthis.)
Step 3: Turn OVENTEMP control
to desired temperature.Check the
RoastingChart fortemperatures
and approximatecookingtimes.
Step 4: Most meatscontinueto
cookslightly while standingafkr.
beingremovedfromtheoven.For
rare or mediuminternaldoneness,
ifmeatisto stand10to20 minutes
whilemakinggravyor foreasier
carving,youmaywish to remove
meatfrom ovenjust beforeitis
done. If no standingisplanned,
cook meat to suggested
temperature.
Frozenroastsofbeef, pork,
lamb, etc., can be startedwithout
thawing,but allow 10to25 minutes
per poundadditionaltime (10
minutesper poundfor roastsunder
5 pounds,more timefor larger
roasts).
Thawmost frozenpoultrybefore
roastingto ensureeven doneness.
Somecommercialfrozen poultry
can be cookedsuccessfullywithout
thawing.Followdirectionsgiven
on packer’s label.
i
,.
Meat
Tender cuts; rib, highquality
sirloin tip, rump or topround*
Lamb leg or bone-in shoulder*
Vealshoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, pre-cooked
Ham, raw
*Forboneless rolled roasts over6-inches
hick, add 5 to 10minutes per lb.to times
;iven above.
%amry
:hickcn or Duck
:hicken pieces
lmkey
—
Oven
Temperature
325°
325°
325°
325°
325°
325°
325°
3750
325°
Doneness
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWarm:
WellDone:
WellDone:
Well Done:
Well Done:
Approximate Roasting Time
in Minutes per Rnmd
3 to 5-lbs.6
24-3018-22
30-3522-25
35-4528-33
21-2520-23
25-3024-28
30-3528-33
35-4530-40
35-4530-40
10minutes per lb. (anyweight)
Under 10lbs.
20-30
3 to WM.
35-40
35-40
10to H’-hs.over E W.
20-2515-20
tO $-lbs.
10to IS-NM.
17-20
Over 5 h.
30-35
130”-140°
150°-160°
170°-1850
130”-14’0”
150°-160°
170°-1850
170°-1800
170°-1800
125°-1300
160°
185°-190°
185°-1900
In ‘thigh:
1~50-]900
Page 13
$jijjkingiscookingfoodbydirect
.
‘Leatfromabovet hefood. Your
@&*+rangehasa convenientcompartment
3
%& belowtheovenfor broiling. It also
hasa speciallydesignedbroilerpan
and rackthatallowdrippingfatto
drain awayfromthe foodsand be
keptawayfromthehigh heat of
thegasflame.
Distancefrom theheat sourcemay
bechangedbypositioningthe broiler
pan and rack ononeof three shelf
positionsinthebroilercompartment—
A @ottomofbroilercompartment),
B (middle)and C (top).
IEk?w’to Eh-d
1. If meathas fator gristle nearthe
edge, cutverticalslashesthroughit
about2 inchesapart, but don’tcut
intomeat. Werecommend thatyou
trim fatto preventexcessive
smoking,leavinga layerabout
I/$-inch thick.
Removebroilerpan and rack
m broilercompartment and
4. If a spillover or heavy soiling
occurs on theporous surface, as
soon aspractical afler theovenhas
cooled, remove asmuch of the soil
as possibleusing a small amountof
water and a stiff bristle nylon
brush. When usingwater, use it
sparingly and changeit frequently,
keeping it as cleanas possible, and
be sure toblot it up with paper
towels,cloths, or sponges. Do notrub orscrub with paper towels,
cloths or sponges, since they will
leaveunsightly linton the oven
finish. If water leavesa white ring
on the finish as it dries, apply water
againandblot itwitha cleansponge,
starting at the edge ofthe ring and
working toward the center.
Do
not W3e swap,detergent,
DUNNGTHE
WINDOWANDOTHERRANGE
‘cmmm?mialUYw?n&?mx9 $wxm.%i?
own sprays+U9m-sesteel pads or
co%3n?3ekbmaes
‘on ‘thepok-oui!s
surface. Theseproducts will spot,
clog, and mar the porous surface
and reduce its ability to work.
notswap? the porous NM-W
Do
with
aknife m- spatwb--theycould ‘
permanentlydamagethe finish.
The lowerovendoor is rernowible
to makecleaningthe oveneasier.
DoNCYTATTENWI’“N3 REMOVE THE
UPPEROVENDOOR.
Toremovethe door, open ita few
inchesto the special stop position
that will holdthe door open. ~ras
firmly oneach sideandjifi the door
straightup and off the hinges. (Due
to the large amount ofinsulation
and theconstruction ofthe door, it
isheavy.)
hlote: 13ecareful notto place hands
between the spring hingeand the
ovendoor frame. The hingecould
snap back and pinch fingers.
Washwith hot, soapy water. For
stubborn spots, use a solutionof
ammonia and water. Do not
immerse the door inwater.
To replace the door, position slots
in bottomofdoor over thehinges
that are in the “out” position. Then
lower the door slowly and.evenly
over both hinges atthe
If hingessnap back against the oven
frame, ptd]them back out.
sametime.
f‘
i.
‘\_. ,’
‘)
14
Page 15
-i%..The raised sectionof’theoven
f~%%ottornineach ovenis removable
forcleaning. Takethemoutofthe
ovensandyoucan applyeffective
cleanersto cleail up excessive
spilloversor removebaked-on
soil—cleanersthat shouldneverbe
usednear the specialporous
ceramicoveninterior.
TOremove the lower ovenbottom:
1. I?emovethe ovenshelves.
2. I?emovethetwo knurled holddownscrewsat each front corner.
If screwsare tootight to removeby
d, use a screwdriver.
/
I
Placeyour fingersin the slotsin the
bottomand lift up the frontedgeof
theoven bottom untilit is clear of
the oven front frame.
3. Pull the bottomforward and out
ofthe oven, keepingthe rear of the
ovenbo~tomgliding on the bottom
of the lowestshelf glide. This keeps
itfromcatchingon the burnerigniter
shield. To replace the bottom, just
reversethis procedure, making sure
the
twotabs on the rear of the oven
bottomgo into the siots at the rear.
TO i’winwe the tqqm” UYven
bottom:
1.I?emovethe ovenshelf.
2. Pull bottomforwardandout of
oven.
The ovenbottomin eachovenhas a
porcelainenamel finish. Tomake
cleaningeasier, protecttheoven
bottomsfrom excessivespillovers.
This isparticularly importantwhen
bakinga fruitpie orother foods
with high acid content. I-lotfruit
fillingsor foodsthat are acid in
contentsuch as milk, tomatoor
sauerkraut, and sauceswith
Toprotect the lowerovenbottom
surface, placea small cookie sheet
or pieceof aluminumfoilslightly
I
larger thanthe bakingdish on a
lowerrack or under thebaking dish
to catch any boilovers. It should not
completely cover the rack as this
wouldcause unevenheat in the
oven. PJuminum foil should not
be placed on the ovenbottom in
either oven.
If a spillover does occur on either
ovenbottomallow the ovento coo{
first. YOUcan clean the bottoms
with soap and water, a mild
Oven shelvesmaybecleaned with
a mildabrasive cleanserfollowing
manufacturer’sdirections. After
cleaning,rinsethe shelveswithclean
waterand dry with adry cloth. To
removeheavy,burned-onsoil,soapy
metalpads maybe used following
manufacturer’sdirections. After
scrubbing, wash withsoapy water,
rinse anddry.
Bmikr Pan!‘&lfbck
After broiling, remove the broiler
rack and carefullypour offthe
grease. Wash and rinse the pan
and rack inhot, soapywater.
If foodhas burned on, sprinkle
the broiler rack whilehot with
detergent and coverwith wet paper
towelsor a dish cloth. That way,
burned-on foods will soak loose
while themeal is beingserved.
Do not store a soiledbroiler pan
and rack in the ovenor broiler
compartment.
occasionallyapply a thincoatof
mildcleaningwaxto help protect
the finish.
There are a number ofprecautions
youcan taketo avoidmarring the
surfaceofthe rangeand toprevent
itfrom becomingdull. Don’tslide
heavypansacross it. Ifyouspill
foodswitha lotofacid (tomatoes,
sauerkraut, fruit juices, etc.) or
foodswithhigh sugarcontent,
cleanthem up as soonas possible.
If allowedto set, these foodscould
causea dullspot. Also, no matter
howstubbornthe foodstain, never
useharsh abrasivecleansers. They
couldpermanently damagethe
enamelsurface.
Collti’oj panel
It’sa good idea to wipethe control
panelclean after each useof the
oven.Fora morethoroughcleaning,
theknobscan be removedby
pullingthem off the knob stems.
Clean with mildsoap and water,
rinse withclean water andpolish
dry with a soft cloth. Don’tmixup
OVEINTEMP knobs. Knob with
131?01Lprinted on it belongsin
lowerposition.
Do not use abrasive cleansers,
strong liquid cleaners or oven
cleaners on thecontrol panel as
they will damage the finish.{
..,.
,.,,.=,..l?.?;i!
I—!!,,,
.+-,.1..
JJ:,.,,,
.,--.<,4..
‘.””$-*-=:<
k~~f:,r~,>,>u
Ch-atesshould be washed regularly
and, of course, after spillovers.
Washthem in hot, soapy water and
rinse with clean water. Dry the
grates with a cloth—don’t
on Iherange wet. When
back
putthem
replacing the grates, be sure they’re
lockedintopositionovertheburners.
Althoughthey’redurable,the
grateswill graduallylose their
shine,regardlessofthe care you
takeofthem. This is dueto their
exposureto hightemperatures.
Topreserve the grates’porcelain
finishas longas possible, havea
pan on thegratebeforeyouturn on
theburner,andlowertheflamewhen
foodreachesthedesiredtemperature.
Drip E%M-BS
Removethe gratesand lift outthe
chromedrip pans.Washthem in
hot, soapywater. Rinsethem with
clean hot waterandpolishthemdry
with a cloth. INeveruse abrasive cleaneror steelwool---they’llscratch
the surface. Instead, soakthe drip
pansfor about20minutesin slightly
dilutedliquid cleanser or mild
solutionof ammoniaand water(1/2
cup ofammonia toone gallonof
water). After soaking,wash them
in hot, soapywater.Rinse with
clean waterand polishwith a cloth.
IJi&lJpCoolitop
Clean thearea under thecooktop
often. 13uilt-upsoil, especially
grease, may catchfire.
Tomake cleaning easier, the entire
cooktopmay be liftedup andhek.iup
by lockingarms that catch and hold
the top up when it’s all the wayup.
1%?
SWre231!Ibw’nersmx?twmdl
offibdimeIr.aishgtheCodmp
Then remove the grates, grasp the
front sides ofthe cooktop and.lift.
Aftercleaningunderthe cooktop
withhot, mildsoapywateranda
cleancloth, put the cooktopback in
place. Liftup alittleto releasethe
lockingarm; and pushthemin
whileguiding the topback down.
Becarefulnottopinchyourfingers.
RaK3ge ‘I13pBIM-VIM?Fs
The holesin the burners ofyour
rangemust be keptcleanat all
timesforproper ignitionand an
even, unhamperedflame.
Clean the burners routinelyand
especiallyafter bad spillovers
which could clog these holes.
Burnerslift right out for cleaning.
Note: A screwholds each ofthe
burners in placeto keep them from
wobblingaround during shipment.
Tagsindicatetheir location.Remove
the shippingscrew with a Phillips
head screwdriver,liftthe burner, tilt
itto one sideat the end closest to
the igniter andmoveit towardthe
back of the range. This disengages
itfrom the gasvalves at the front of
the range, andit liftsout easily.
Toremoveburned-on food, soak
the burner in a solution of a product
used for cleaningthe inside of coffee
makers. Soak the burner for 20
minutes. If the food.doesn’t
30
to
rinse off completely, scrub it with
soap and wateror a mild.abrasive
cleanser and adamp cloth.
13eforeputting thebwmer back, dry
itthoroughly by setting itin
Elowever,if this ovenhas replaced
oneyouhaveusedfor severalyears,
youmaynotice a differenceinthe
degreeof browningor thelength
oftimerequired when using your
favoriterecipes. Oventemperature
controlshavea tendencyto “drift”
overaperiod ofyears and since
thisdrift is verygradual, itis not
readilynoticed. Therefore, you
mayhavebecome accustomed to
yourpreviousovenwhich may
haveprovideda higheror lower
temperaturethan you selected.
Beforeattemptingto havethe
temperatureofyour new oven
changed, be sure youhavefollowed
thebakingtime and temperature of
the recipe carefdly. Then, after
youhaveused theovena fewtimes
d youfeel the ovenis toohot
too cool, there isa simple
adjustmentyoucan make yourself
n the OVEN-TEMP knob,
Pull the knob offthe controlshaft
and lookat the ‘backside. There is
a discin the center of the knob skirt
witha seriesof notcheson theinner
edge next to the knob shafi. One of
these notches ispositioned overa
pointeron thesideofthe knobshaft.
Note position of
pointer to notches
h
&
before adjustment
Loosen only the
locking screws
q
L
\sE:_Lo~+
~+b
LJ
.-
4“.@j$+
[0]
+.
‘ERP&I
!s.
Notewhichnotchthe pointer is
locatedin. Tomakean adjustment,
carefullyloosen (approximately
oneturn), butdo notcompletely
removethe twoscrewsthathold the
skirttothe knob. Holdthe knobin
onehandand withtheotherhand
carefullytiltthe skirtuntilthenotch
in the discclears thepointeron the
knobshaft.
Toraise the oventemperature,turn
the dial in thedirectionofthe
arrow for “Raise? Tolowerthe
temperature, turn thedial in the
directionof arrow for “Lower~’
Each notchwillchangethe oven
temperature approximately25°F.
Wesuggestthatyoumakethe
adjustmentone notchfrom the
originalsettingand check oven
performance beforemaking any
additionaladjustments.
After theadjustmentis made, make
surethe pointeron theknob shaft
isalignedwith thenotchin thedisc.
Press skirt and knob together and
retightenscrews so theyare snug,
butbe careful not toovertighten.
ReinstaHknob on rangeand
check performance. Note: After an
adjustmenthas been madeto the
lowerOVENTEMP knob the “Off”
and “Broil” positions willnot line
up with the indicator mark onthe
control panel as theypreviously
did. This condition isnormal and
will notcreate a problem.
Note: Whenever knobshavebeen
removedfrom ovencontrol panel,
be sure to reinstall theknob with
BROIL printed on itto the lower
ovenknob stem.
IBdmwH@acing anylight bulb,
dismimxt (ax!tl’k power
range
atthe mainfu.nseorcircuit’
tothe
breaker panel. Letthebulbcool
completelybeforeremovingit, Do
nottoucha hot bulbwith a damp
cloth—thebulbwillbreak.
Iteplacea burned-out bulb witha
high-temperatureappliancebulbof
the samewattage,
Lower Oven: Thelightbulb is
locatedin theupperrightcorner of
the oven.I?eachin, unscrewand
replaceit after takingprecautions
mentionedabove.
IJpper Oven: ‘I’helightbulb i~
locatedon the rightwallofthe.oven.
Toreplace it, removethe screwon
the frame in front of the lightand
takeoutthe frame,gasketand glass
shield.
After replacingthe bulb, reinstall
the glassshield, gasketand frame
in thatorder.
17
(continuednext page)
[/
Page 18
Note: Letrangepartscoolbeforecleaning.
—
I?4m’
Broiler Pan and Rack@SoapandWaterDrain fat, coolpan andrack slightly.(Do notletsoiledpanand rackstandinbroiler
Control Knobs
Outside Glass Finish@Soap and Water
Metal, including~SoapandWaterWash, rinse, and then poiishwith a dry cloth. DO NOT USE steelwool, abrasives,
Side Trims and
km Merior*:op, Sides and
lack
CAUTION:When in
se, lightbulbscan
ecome warmenough to
reak if touchedwith
]oistclothor towel.
/hen cleaning, avoid
MATERIALS TO USE
o Soap-FilledScouringPad
@CommercialOvenCleanerclothor papertoweloverthe rack. Let panandrack stand for a few minutes.Wash;scour
e Mild Soapand WaterPull off knobs.Washgentlybut donotsoak. Dryand return controls to rangemakingsure
compartmentto cool.) Sprinkleon detergent.Fill thepan withwarmwater and spread
ifnecessary. Rinse anddry.OPHON: The broilerpan and rack mayalsobecleanedin a
dishwasher.
to matchflatareaon the knobandshaft.
Clean outsideofcooledblackglassdoor witha glasscleaner thatdoesnot contain
ammonia. Washother glass withclothdampened in soapywater,Rinseandpolishwith a
dry cloth. If knobsare removed,donot allowwater to run downinsidethesurfaceofglass
whilecleaning.
ammonia, acids, or commercialovencleaners which maydamagethe finish.
Avoidcleaningpowders or harsh abrasiveswhich mayscratchthe enamel. If acids should
*Dry Cloth
0SoapandWater
~CommercialOvenCleanergraspingdoor at sidesand liningup doorwith hinges. Pushdoor firmly intoplace.
o StiffBristle NyionBrush
spill on the rangewhile it ishot, usea dry paper towelor cloth to wipeup right away.
Whenthe surfacehas cooled,washand rinse. For other spills, suchas fatsmatterings,etc.,
wash with soap and water whencooled and then rinse. Polishwith dry cloth.
Usea mild solutionof soapandwater.Do not useanyharsh abrasivesor cleaningpowders
which may scratchor mar surface.
Tocleanloweroven door; removebyopeninga few inchesandgraspingdoor at sides. Lift
door up and awayfrom hinges.Clean withanyand all mentionedmaterials. Replaceby
DO NOT ATTEMPT “K)REMOVE THE UPPER OVEN DOOR.
Cool beforecleaning.
If heavysoilinghas occurredon the porous su~uce, removeas much of the soil as possible
usinga small amountof waterand a stiffbristle nylonbrush. Use water sparingly and
changeit frequently,keepingit as cleanas possible, andbe sure toblot it up with paper
towels,cloths, or sponges.Do nor
theywill leaveunsightlylint onthe ovenfinish. If waterleavesa white ring on the finish as
it dries, applywateragainandblof it with a clean sponge, startingat the edgeof the ring
and working towardthe center.
arm lamps with cleaningFor special cleaning instructions, see page 14.
oths.)
wnovable Oven
Dttom
]rface BurnereS oapand Water
rates
wome-Plated
@ Pans@
es oapand Water
eSoap-Filled Scouring Pad
(Non-metallic)
es oap-Filled ScouringPaddetergent. Scourwith materials mentioned hereto removeburned-onfood particles.
(Non-metallic)
@soap and Water
Stiff BristledBrush
~so
ap-Filled Scouring Pad
The ovenbottompanel can be removed for easycleaning (seepage 15).Use the same
directions for cleaningas explainedaboveforPorcelain Enamel Finish.
Lift out when cool. Soak5 to 10minutesifdesired in warm solutionof dishwasher
VJashafier each cookingsounnoticedspatterwill not “burn on” next time
remove “burned-on” spatters, use any or all cleaning materials mentioned. Rub
with scouring pad to preventscratching of the surface.
(Non-metallic)
Inlet-sesoIutionfor Cleaning
Insideof Coffee Makersand soak them for 20 to30 minutes in solutionof hot water andproduct for cleaning inside
e Soap and Water
oMildAbrasive Cleanser
~Damp Cloth
4ves
@soap and WaterRemoveshelvesand clean them outside of the ovento avoid damaging the speciallycoated
oSoap-Filled ScouringPad
e co mmercial OvenCleaner
Wipe off burner heads. If heavyspilloveroccurs, removeburners from range(see page 16)
ofcoffee makers, suchas Dip-It brand. If soil does not rinse off completely,scrub burners
with soap and water or a mildabrasive cleanser and a dampcloth. Dry burners in a warm
ovenfor 30 minutes before returning them to the range.
oventop, sides and back. Use any and all mentionedmaterials. Rinsethoroughly to
removeail materialsafter cleaning.NOTE: Somecommercial ovencleaners cause
darkening and discoloration. When using for first time, test cleaner on small partof
shelf and check for discoloration before completely cleaning.
*<s iiia(7eof ~llurinade~fmitjuicesandbastingmateria15Containingacids may cause discoloration. spi[loversshould&blottedUpimmediately,with cam
P.
being taken not totou& any hot portion ofthe-oven.When the surface is cool, clean andrinse.
GENERAL DMIEC’I’K)NS
rubm-scrubwith paper towels,cloths or sponges, since
you cook. TO
lightly
(
Page 19
.
“... - ,.
...
PROBLEhl
OVENWILL NOT WORK
OVENLICil-ITDOES
NOTWORK
FOOD DOES NOT
BROILPROPERLY
FOOD DOES NOT ROAST@OVENTEMP knob notset correctly.
OR BAKE PROPERLY
TE1’vWknob is turnedpast BROIL.
@JFoodisbeing cookedon hotpan.
s Utensilsare not suited for broiling.
@Shelfposition is incorrect. Check Roasting, Baking and Broilingpages.
~Oven shelf is not level.
~Wrongcookware isbeing used. When roasting, pan is toosmall.
@Foiltent not usedwhen neededto slowdown browningduring roasting.
~
Be sure ovenventduct is not blocked or covered.
~Make sure electrical plug isplugged into a livepower outlet.
@Burner holes on sideof burner may be clogged. Removeand clean them.
~Burners may not be fitted correctly ontothe gas valves. Removeand reinstall
them properly.
REMEDY
.
Toobtainservice, see yourwarranty
on the back pageof this book.
We’reproud ofour service and
wantyou to bepleased. If for some
reasonyou are not happy with the
scrvicc you reccivc, here arc three
stepsto followfor further help.
FIRST,contact the people who
serviced your appliance. Explain
(..-...)
whyyou are notpleased. In most
cases, this will solve the problem.
NEXT,if youare still notpleased,
write all the details—including
your phone number—to:
Manager, Consumer Relations
I-lotpoint
Appliance Park
Louisville, Kentucky40225
FINALLY, ifyour problem isstill
not resolved, write:
Major Appliance
Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois60606
Page 20
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~~~~;~~ ~~ ~~T~~~~~~~. service trips to yourhometo
Some states do not aHowthe exclusion or limitation of incidental or consequential damages, sothe above limitation or exclusion
may not apply to
Toknowwhat your legal rights are in your state, consult your local or state consumer affairs office or your state’sAttorney General.
c=
b CXXI’EFWD
—
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you. This warranty givesyou specific legal rights, and you may also have other rights which vary from state to state.
.—.
—-
FULL ONE-YEARWARRANTYThiswarranty is extendedto
Foroneyearfromdateoforiginal
purchase,we will provide,free of
charge,partsandservicelabor
inyourhometo repairorreplace
anypart of the
becauseofa manufacturingdefect.
teach youhowto usethe product.
Readyour use and care material.
If you then haveanyquestions
about operating the product,