GE XL Use And Care & Installation Manual

XLMTM

Self-Cleaning

Gas Range

Safe~

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

Anti-Tip Device ...........................2,3, 31,39

Operating Instructions, Tips

Aluminum Foil ..........................5, 15, 17-19

Clock and Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

.

6, 7

Oven. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

.

12-23

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

.

14, 15

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

Control

SettinOs

............. b.... . . . . . . . . . . . . . . . . 12

Door

Latch....................l

4, 17, 19,22,23

Light; Bulb Replacement ................12,28

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

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

Self-Cleaning instructions ..............2 1–23

Shelves . . . . . . . . . . . . . . . . . . 13-15, 17,22,23,27

Surface Cooking .....................................8-1 O

Control Settings ..........................................9

Cooktop

Comparison ................................8

Electric Ignition ...........................................8

Care and Cleaning

...................24-29

Broiler Pan and

Rack.........................................2

7

Burner Assembly

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

Door Removal ..............................................27

Cooktop

. . . .........26

Lift-up

Cooktop........

. . . . . . . . . . . . . . . . . . . . . . .

.

.............29

Oven Bottom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Oven Vents

....................................................29

Storage Drawer ...........................................28

Problem

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

46

Thermostat Adjustment–

Do It Yourself . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

More questions

?...call

GE Answer Center”80~626.2000

Preparation.................................30-44

Air Adjustment.............................................38

Flame

Size..................................9,

37,38,44

Flooring Under the Range .........................32

Installation instructions ......................30-3 9

Leveiing..........................................................39

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

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

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

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

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

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

Models:

JGBP24 JGBP30

JGBP25 JGBP32

JGBP29 JGBP33

GE Appliances

164

D2764P053

49-8543

HELP US HELP YOU...

Read this guide carefully.

It is intended to help

yOLI

operate

and

maintain your

new range properly.

Keep it handy

for

answers to your questions.

If you don’t understand something or need more help,

write (include your phone number):

Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225

Write down the model and serial numbers.

Depending on your range, you’ll find the model

and

serial numbers on a

label

on the

front

of the range,

behind the kick panel. storage drawer or broiler drawer.
These numbers are also on the Consumer Product

Ownership Registration Card that came with your

range.

Before sending in this card, please write these

numbers here:

Model Number

Serial Number

Use these numbers in any correspondence or service

calls concerning your

range.

If you received a damaged range...

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

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

Check the Problem Solver in the back of this guide.

It lists causes of minor operating problems that you

can correct yourself.

A WARNING

●

ALL RANGES

CAN TIP

“

INJURY TO PERSONS

COULD RESULT

●

INSTALL ANTI-TIP

DEVICES PACKED
WITH RANGE

●

SEE INSTALLATION

INSTRUCTIONS

WARNING: If the information in this

guide is not followed exactly, a fire or
explosion may result causing property
damage, personal injury or death.

—

Do

not store or use gasoline or other
flammable vapors and liquids in the
vicinity of this or any other appliance.

—

WHAT TO DO IF YOU SMELL GAS

●

Do not try to light any appliance.

●

Do not touch any electrical switch; do

not use any phone in your building.

●

Immediately call your gas supplier from

a neighbor’s phone. Follow the gas
supplier’s instructions.

●

If you cannot reach your gas supplier,

call the fire department.

— Installation and service must be

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

IF YOU NEED SERVICE

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

To obtain replacement parts, contact

GE/Hotpoint

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.
FIRST, contact the people who serviced your

appliance. Explain why you are not pleased. In most
cases, this will solve the problem.

NEXT, if you are still not pleased, write all the
details—including your phone number—to:

Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225

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

Major Appliance Consumer Action Panel
20 North

Wacker

Drive

Chicago, IL 60606

IMPORTANT SAFETY NOTICE
* The California Safe Drinking Water and Toxic

Enforcement

Act

requires

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

Gas

appliances can cause minor exposure to

four

of these substances,

namely benzene, carbon

monoxide, formaldehyde and soot, caused

prirntily

by

the

incom~lete

combustion of natural

gas

or

LP

fuels,

Pro~erly

adjusted burners,

indi;ated

by

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 fan or hood.

●

Fluorescent light bulbs and safety valves on

standing pilot ranges contain mercury.

If your
model has these features, hey must be recycled
according to local, state and federal codes.

a

men You Get

Your Range

●

Have the installer show you the location of the

range gas

cut-off

valve and how to shut it off

if necessary.

●

Have your range installed and properly

grounded by a

quatified

installer,

in accordance

with the Installation

hstructions.

Any adjustment
and service should be performed only by qualified
gas range installers or service technicians,

●

Do not attempt to repair or replace any

part

of

your range

utiess

it is specifically recommended

in this guide.

All other servicing should be referred

to a qualified technician.

o P1ug

your range into a 120-volt grounded

out~et

only.

Do not remove the round grounding

prong from the plug. If in

doubt

about the grounding

of the home electrical system, it is your personal
responsibility and obligation to have an ungrounded
outlet replaced with a properly grounded,

three-

prong outlet in accordance with the National
Electrical Code.

In

Canada, the appliance must be
electrically grounded in accordance with the
Canadian Electrical

Code,

Do not use an extension

cord with this appliance.

●

Locate

the

range out of kitchen traffic path
and out of drafty locations to prevent pilot
outage (on standing pilot models) and poor
air circulation.

●

Be sure dl packing materials are removed from

the range

before operating it to prevent fire or

smoke damage should

the

packing material ignite.

*

Be

sure

your

range is correctly adjusted by a
qualified service technician or installer for the
type of

gas

(natural or

LP)

that is to be used.

Your range

can be

converted for use with either

type of gas.

See the

Installation Instructions.

WA~~G:

These

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

rdl

codes and

requirements of

the

authority having jurisdiction.

Failure

to foUow

these instructions could

resuh

in

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

. After prolonged use of a range, high floor

temperatures

may

result

and many floor

coverings will

not

withstand this kind of use.

Never

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

directiy

over interior kitchen carpeting.

Using

Your Range

AWARNING—AH

ranges

can

tip and injury

codd resulL

To

prevent accidental tipping of the

@

.9

range,

attach it to the

wdl

and

floor

by

installing the Anti-Tip device supplied.
To check if the device is installed and

m

L:

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

If you pull

the

range out from

the

wall for any

reason,

make sure the

device is properly engaged

when

you

push the range back against the

wall,

If it is

not,

there is a possible risk of the range
tipping over and causing injury if you or a child
stand, sit or lean on an open

door,

Please refer to the Anti-Tip device information
in this guide. Failure to take this precaution could
result in tipping of the range and injury.

*

Do not leave children alone or unattended

where a range is hot or in operation.
They

could be seriously burned.

Q

For your safety, never use your appliance for

warming or heating the

room.

(continued next page)

3

MORTANT

SAFE~ ~STRUCTIONS

(continued)

●

CAUTION: ITEMS OF INTEREST TO

CHILDREN

SHOULD

NOT BE STORED IN

CABINETS ABOVE A RANGE

OR ON

THE

BACKSPLASH OF A

RANG&CH~DREN

CLIMBING ON THE RANGE TO REACH

ITEMS

COULD BE SERIOUSLY ~JURED.

●

Do

not

allow

anyone ta

climb,

stand or hang

on

the door, broiler drawer or

cooktop.

They

could

damage tho

range and even tip it over,

causing

severe

personal injury.

*

Let the burner grates and other surfaces

cool

before touching them or leaving

them

where

children

can

reach

them.

●

Never wear loose fitting or hanging garments

while using

the

appliance. Be careful when

reaching

for

items stored in cabinets over the

cooktop.

Flammable material could be ignited if
brought in contact with flame or hot oven surfaces
and may cause severe burns.

●

Do not use water on grease fires. Never pick up

a

flaming

pan.

Turn

the

controls off. Smother a
flaming pan on a surface unit by covering the
pan completely with a well-fitting lid,

cookie

sheet
or flat tray. Use a multi-purpose dry chemical or
foam-type fire extinguisher,

Flaming grease outside a pan

can

be put out by

covering it

with baking

soda or, if available, by
using a multi-purpose dry chemical or foam-type

fire

extinguisher.

Flame in the oven can be smothered completely by
closing the oven

door

and turning the oven off or

by using a multi-purpose dry chemical or

foam-

type fire extinguisher,

●

Do

not

store

flammable

materkds

in an oven, a

range broiler or storage drawer or near a

cooktop.

●

DO NOT STORE OR USE

COMBUST~LE

MATE~LS,

GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VICINITY OF THIS

OR

ANY OTHER

APPLUNCE.

*

Do not

let

cooking grease or other flammable

materials accumulate

in

or near the range.

●

When cooking

pork)

follow the directions exactly

and always

cook

the meat to an internal temperature

of at least

170°F.

This assures that, in the

remote

possibility that trichina may be present in the meat,
it will be killed and the meat will be safe to eat.

Surface Cooking

●

Always heat

fat

slowly, and watch as it heats.

4

*

Always use the

LITE

position (on electric
ignition models) or the HI position (on standing
pilot models) when igniting the top burners

and

make sure the burners have ignited,

●

Never

leave

the surface burners unattended at

high flame settings.

Boilovers

cause smoking

and greasy

spillovers

that may catch on fire.

●

Adjust the top burner flame size so it does not

extend beyond the edge of the cookware.

Excessive flame is hazardous,

●

Use only dry pot

holders—moist or damp pot

holden

on hot surfaces may result in burns 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 the surface burners to off before

removing cookware.

●

Carefully watch foods being fried at a high

flame setting.

●

Never

block

the vents (air openings) of the

range.

They provide the air inlet and outlet that

are necessary for the range to operate properly

with correct

”combustion~

Air openings

ar~ 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 storage drawer or kick panel.

●

Do not use a wok on models with sealed burners

if the wok has a round

metil

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

shodd

be as dry as possible.

Frost

on frozen foods or moisture on fresh foods can cause

hot fat to bubble up and over the sides of the pan.

*

Use the least possible amount of fat for effective

shallow or deep-fat frying.

Filling the pan too full

of fat can cause

spillovers

when food is added,

●

Use a deep fat thermometer

whenever possible to

prevent overheating fat beyond the smoking point.

●

Never

try to move a pan of hot

fat,

especially a

deep fat fryer. Wait until

the

fat is cool.

●

When using glass cookware,

make sure it is

designed for top-of-range cooking.

●

If a combination of oils or fats

will

be used

in frying,

stir together before heating or as fats

melt slowly.

. 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.

●

Keep all plastics away from the top burners.

●

Do not leave plastic

items on the

cookto~

they may melt if left

too

close to the vent.

F

Vent a~~earance and location vaw

I

● Do not leave any items

L

‘‘

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.

●

To avoid the possibility of a burn, always be

certain that the controls for all burners are at
the off 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 afire hazard.

●

When a pilot goes out

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

●

If you smell gas,

and you have already made sure

pilots

are

lit (on standing pilot models), turn off the

gas to the range and

cdl

a

qutified

service technician.

Never use an open flame to

locate

a leak.

Baking, Broiling and Roasting

●

Do not use the oven for a storage area.

Items

stored

in the oven can ignite.

●

Place the oven shelves in the desired position

while the oven is cool.

●

Stand away from the range when opening the

door of a hot oven.

The

hot air and steam that

escapes can cause burns to hands, face and eyes.

●

Keep the oven free from grease buildup.

c Pufing

out

the

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.

●

Do not heat unopened food containers. Pressure

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

●

Do not use aluminum foil anywhere in the oven

except as described in this guide.

Misuse could

result in a fire hazard or damage to the range.

●

When using cooking or roasting bags in the

oven,

follow the manufacturer’s directions.

●

Use only glass cookware that is recommended

for use in gas ovens.

●

Always remove the broiler pan from range as

soon as you finish broiling.

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

*

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

the fat may ignite.

Trim excess fat to prevent

excessive flare-ups.

●

Make sure the broiler pan is in place

correctIy

to reduce

the

possibility of grease fires.

●

If you should have a grease fire in the broiler pan,

turn off oven control, and keep broiler drawer and
oven door closed to contain

fwe

until it burns out.

Self-Cleaning Oven

*

Clean only parts listed in this Use and Care Guide.

●

Do not clean door gasket. The

door gasket is
essential for a good seal. Care should be taken not
to rub, damage or move the 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.
Residue from oven cleaners will damage the inside
of the oven when the self-clean cycle is used.

●

Before self-cleaning the oven, remove broiler

pan and rack and other cookware.

●

Be sure to wipe up excess spillage before

starting the self-cleaning operation.

●

If the self-cleaning mode malfunctions, turn

the oven off and disconnect the power supply.

Have it serviced by a qualified technician.

SAVE THESE
INSTRUCTIONS

5

M

FEATURES

OF

YOUR

RANGE

Features and appearance vary.

1

,

II

-----

3

\

\

6

J

Sealed Burners

Standard Twin Burners

I

‘~

Your range is equipped with one of the two types of sutiace burners shown above.

—

Feature Index

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

See page

I

1

Air Intake

(under

storage drawer)

4,29

2

Model and Serial Numbers

—

(on front frame of range, behind storage drawer or kick panel)

3

Lift-Off Oven Door

19,20,27

4

Anti-Tip Device

2,3,31,39

I

(Lower

right

rear corner on

range

back. See the Installation Instructions.)

5

Oven Bottom

26

6 Oven Interior Light

12,21,28

7

Oven Door Latch

14, 17, 19,22,23

(use for Self-Cleaning cycle only)

8

OVEN SET Knob

9

Oven

“On”

Indicator Light

10 Oven

Cleaning Indicator Light

11,

12, 14, 17,

19,22,28

12

22

11

Automatic Oven Timer, Clock and

Minute Timer

11, 14,22,23

12 Oven

Vent

4,5, 13,29

13 OVEN

TEMP

Knob

11, 12, 14, 16,

17, 19,22,23,28

14

Grates, Drip Pans

(on some models)

and Surface Burners

4,5, 8–10,

21,2426

15

Surface

Burner Control Knobs

8-10,24,25,28

16

Cooktop

]

4,13,23,26,29

17 Broiler Pan and Rack

5, 17, 19,20,

(Do not clean in the self-cleaning oven.)

21,27

18 Oven Shelves

5,

12-15, 17,

(easily removed or repositioned on shelf supports)

19, 21–23, 27

19

Oven Shelf Supports

5, 13, 14, 17,
19,22,23,27

20

Oven Door Gasket

I

5,21,27

21

Air Vent in Oven Door

(top

of oven door)

[

4,13,29

22 Storage Drawer or Kick Panel (depending on model)

4,28,29

7

yOur new COOktOp

has gas

bu~ne~s. If you are u$e~

Thebesttyp,,

ofcookwa,

to

use>

p,ushea,-upartd

tO

cooking

wilh

induction or other

electric surface

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

Units, YOU Will notice

some

differences

when you use

gas

burners.

surface unit you have.

Vpe

of Cooktop

Gas Burners

*

‘ (’>

Radiant

(Glass

Ceramic)

Cooktop

Electric

Coi]

@

o

Solid Disk

o

E)

Description

Regular or

sea]ec

gas burners use

either

LP

gas

or

natural gas.

Electric

coi]s

under a

glass-

ceramic cooktop.

High frequenc

y

induction coils
under a glass

surface.
Flattened

metal

tubing containing
electric

resistance
wire suspended
over a drip pan.

Solid cast iron

disk sealed to the
cooktop surface.

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

cooktops

and any

other type of cookto

p

you may have used in the past.

H

OW

it Works

Flames heat the pans

direct[y.

Pan flatness is not critical to cooking results, but

pans should be well balanced, Gas burners heat the pan right away and change
heat settings right away.

When

you turn the control off, cooking stops right away.

Heat travels

to

the glass surface and then to the cookware, so pans must be flat on
the bottom for good cooking results. The glass cooktop stays hot enough to
continue cooking after it is turned off. Remove the pan

fl-om

the surface unit if

you want cooking to stop.

Pans must be made of ferrous metals

(metal

that attracts a magnet). Heat is

produced by

a

magnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like a gas cooktop. After turning the control
off, the glass cooktop is hot from the heat of the pan, but

cooting stops right away.

Heats by direct contact with the pan and by heating the air under the pan. For best
cooking results, use good quality pans. Electric coils are more forgiving of
warped pans than radiant or solid disks. Heats up quickly but does not change

—

beat settings as quickly as

gas

or induction. Electric coils stay hot enough to

continue cooking for a short time after they are turned off.
Heats by direct contact with the pan,

so pans must be flat on the bottom for good

cooking

results. Heats

up

and cools down more slowly than electric coils. The

disk stays hot enough to continue cooking after it is

tunted off. Remove the pan

from the solid disk if you want the cooking to stop.

SUWACE COO~G

Lighting Instructions

Your surface burners are lighted by electric ignition,
eliminating the need

for

standing pilot lights with

constantly burning

ilames.

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.

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.

—

8

The knobs that turn the surface burners on afldOffme
located on the control panel in front of the burners.

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:

c

The smaller burner (right rear position) will give

the best simmer results. It offers precise cooking
performance for delicate

foods,

such as sauces Or
foods which need to cook over low heat for a
long time. It can be turned down to a very low

simmer setting.

● The right front burner is higher powered than the

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

Before Lighting a Burner

To Light a Surface Burner

● If drip pans are supplied with your range,

Push the control knob in

they should be used at

all

times.

and turn it to

LITE.

You

+1111

● Make sure all grates on the range are in place

will hear a little “clicking”

before using any burner.

noise—the sound of the electric
spark igniting the burner.

P

(

After Lighting a Burner

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

●

Do not operate a burner for an extended period of

flame size.

time without cookware on the grate. The finish on the

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

grate may chip without cookware to absorb the heat.

you want to use.

● Be sure the burners and grates are cool before you

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

How to Select Flame Size

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

The flame size on a gas burner should match the
cookware you are using.

FOR SAFE HANDLING OF COOKWARE NEVER
LET THE FLAME EXTEND UP THE SIDES OF
THE COOKWARE.

Any flame larger than the bottom of the cookware is
wasted and only serves to heat the handle.

I

(c[,ntinut,d

next

),czge)

r

(

SUWACE COOmG

(continued)

Top-of-Range Cookware

Aluminum: Medium-welghl

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.

GINs:

There Me two types of

glass

cookware-thos

e

for oven use only and

~hose

fo;top-of-range cooking

(saucepans, coffee and teapots). Glass conducts heat

very slowly.

Heatproof Glass Ceramic:

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

Stainless Steel: This metal alone has poor heating
properties and is usually combined with copper,
aluminum or other metals for improved heat
distribution. Combination metal skillets usually work
satisfactorily if they are used with medium heat as the
manufacturer recommends.

Stove TOP

Grills

(on models with sealed burners)

Wok Cooking

(on models with sealed burners)

Do not use stove top grills

We

recommend that you

on your sealed gas burners.

use only a flat-bottomed wok.

If you use the stove top

They are available at your local

grill on the sealed gas

retail store.

burner it will cause

Do not use woks

that have

‘.. ,.:..

incomplete combustion and

.:.:::t::: ::ll;~;,:

can result in exposure to

support rings. Use

of these

types of woks, with or

carbon monoxide levels
above allowable current

without the ring in place,

standards. This can be

can be dangerous. Placing

z

..”

... —

\\.

,, *,;: ‘:’ .“:. .0 ~E<

hazardous to your health.

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.

10

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’ll
recognize 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 dial. 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 a DELAY START time.)

3. Set the STOP TIME dial. Push in and turn the

STOP TIME dial 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 11 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 dial for a later starting
time. It will operate at the temperature you selected

and turn itself off at the Stop Time you selected.

Turn the OVEN

TEMP knob to OFF and then remove

the food from the oven.

STOP TIME

DEMY

START

PUSH TO TURN

11

USmG

YOUR OVEN

Before Using Your Oven

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

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.

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 Light

Oven Indicator Light

The oven

light

comes on automatically when the door

The oven indicator light glows until the oven reaches
is opened. Some models have a switch on the lower your selected temperature, then goes off and on with
control panel that allows you to turn the

light

on or off

the oven burner(s) during cooking.
when the door is closed.

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 SET Control

The OVEN SET control has settings

OVENS~

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

:

3

+

*I9

BAKE—Use this setting for all normal oven
operations—for example, for cooking roasts or
casseroles. Only the bottom oven burner operates
during baking.

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.

BROIL—Use this setting for broiling. Only the top
(broil) burner

will

operate.

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

OVEN TEMP Control

The OVEN TEMP control maintains

O V EN TEMP

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.

12

Oven Vents

The oven is vented through duct openings at the rear
of the cooktop. See the 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

Vent appearance and location

va~

items on the

cookto~

they may melt if

le~t

too

close to the vent.

● 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.

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

To remove a shelf from the oven, pull it toward you,
tilt the front end upward and pull the shelf out.

To replace, place the shelf on the shelf support with
the stop-locks (curved extension of the

shelo facing

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

Bum~

Shelf Positions

The oven has five shelf supports for baking,
roasting and broiling identified in this illustration
as A (bottom), B, C, D and E (top). It also has a

special low shelf position (R) for roasting extra
large items, such as a large turkey—the shelf is not
designed to slide out at this position. Shelf positions
for cooking are suggested in the Baking, Roasting
and Broiling sections.

13

BAmNG

Do not lock the oven door with the latch during

If you think an adjustment is necessary, see the Adjust

baking. The latch is used for self-cleaning only.

the Oven Thermostat section. It gives easy Do

Zt

Your oven temperature is controlled very accurately

Yourse~instructions

on how to adjust the thermostat.

using an oven control system. It is recommended that
you operate the oven for a number of weeks to
become familiar with your new oven’s performance.

How to Set Your Range for Baking

To avoid possible burns, place the shelves in the

See the Automatic Oven Timer section for

correct position before you turn the oven on.

Timed Baking.

1.

Close the oven door. Turn the OVEN SET knob to

2. Check the food for doneness at the minimum time
BAKE or TIME BAKE and then turn the OVEN on the recipe. Cook longer if necessary.

TEMP knob to the desired temperature.

3. Turn the OVEN

TEMP knob to OFF and

then remove the food.

Oven Shelves

Arrange the oven
shelf or shelves in

the desired

locations while
the oven is cool.
The correct shelf

position depends

on the kind of
food and the

browning desired.

(i

\y

As a general rule,
place most foods in the middle of the oven, on
either shelf position B or C. See the chart for

suggested shelf positions.

I

Type of Food

I

Shelf Position

I

I

Angel food cake I A

I

Biscuits or muffins

B or C

Cookies or cupcakes

B or C

Brownies

B or C

Layer cakes

B or C

I Bundtorpoundcakes

I

AorB

I

I

Pies

orpie

shells

I

BorC

I

I

Frozen pies

I A(oncookie

sheet)

I

I

Casseroles

I Bor

C

I

I

I

Roasting

I Bor

R

Preheating

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

tie

food in the oven. To preheat, set the
oven at the correct temperature— selecting a higher
temperature does not shorten preheat time.

Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat

10 minutes. After the oven is preheated place the
food in the oven as quickly as possible to prevent heat
from escaping.

Pan Placement

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

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

Yz–inch

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

14

Baking Guides

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

Cookies

Aluminum Foil

When baking cookies,

~

Never entirely cover

\

I

I

flat cookie sheets
(without sides)

produce better-looking

cookies. Cookies
baked in a jelly roll
pan (short sides all

around)

may

have

darker

edge~

and pale ~~

y

or light browning may occur.
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.

a shelf with aluminum
foil. This will disturb
the heat circulation and
result in poor baking. A
smaller sheet of foil
may be used to catch a

spillover

by placing it
on a lower shelf several
inches below the food.

Pies

Cakes

For best results, bake pies in dark, rough or dull pans

When baking cakes, warped or bent pans will cause

to produce a browner, crisper crust. Frozen pies in foil

uneven baking results and poorly shaped products.

pans should be placed on an aluminum cookie sheet A cake baked in a pan larger than the recipe

for baking since the shiny foil pan reflects heat away

recommends will usually be crisper, thinner and drier

from the pie crust; the cookie sheet helps retain it.

than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.

Baking Pans

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

“

Dark, rough or dull pans absorb heat resulting in a

browner, crisper crust. Use this type for pies.

● Shiny, bright and smooth pans reflect heat, resulting

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

● Glass baking dishes also absorb heat. When baking

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

25°F.

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.

15

ADJUST

T~

OVEN

T~WOSTAT—

DO IT YOURSELF!

You may feel that your new oven cooks differently
than the one it replaced. We recommend that you

use your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.

If you think your new oven is too hot or too cold,
you can adjust the thermostat yourself. If you think

it is too hot, adjust the thermostat to make it cooler.
If you think it is too cool, adjust the thermostat to
make it hotter.

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

to check the temperature setting of your new oven.
These thermometers may vary

2M0

degrees.

OVENTEMP

Front of the OVEN TEMP knob

To Adjust the Thermostat:

Back of the OVEN TEMP knob.

(appearance may vary)

Pull the OVEN TEMP knob off the range and
look at the back side.

To make adjustment, loosen (approximately

one turn), but do not completely remove, the two
screws on the back of the knob. With the back of
the knob facing you, hold the outer edge of the knob
with one hand and turn the front of the knob with
the other hand.

To raise the oven temperature, move the top screw
toward the right. You’ll hear a click for each notch
you move the knob. To lower the temperature, move
the top screw toward the left. Each click will change
the oven temperature approximately

10°F.

(Range is

plus or minus

60°F

from the arrow.)

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

After the adjustment is made,

retighten

the

screws so they are snug, but be careful not to

overtighten. Re-install

the knob on the range

and check performance.

16

ROAST~G

Do not lock the oven door with the latch during

Roasting is really a baking procedure used for meats.

roasting. The latch is used for self-cleaning only.

Therefore the oven controls are set for Baking or

—

Roasting is cooking by dry heat. Tender meat or

poultry can be roasted uncovered in your oven.

Roasting

temperatures, which should be low and

Timed Baking. (You may hear a slight clicking sound
indicating the oven is working properly.) Timed
Baking will turn the oven on and off automatically.

“L

steady, keep spattering to a minimum.

Most meats continue to cook slightly while standing

The oven has a special
low shelf (R) position

just above the oven

bottom. Use it when
extra cooking space is
needed, for example,
when roasting a large
turkey. The shelf is not
designed to slide out at
this position.

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. The internal temperature will rise about 5° to

10°F.

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

10°F.

less than the temperature

shown in the Roasting Guide.
Remember that food

will

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

1.

Position the oven

3. Turn the OVEN SET knob to BAKE and the

at shelf (B) position

OVEN TEMP knob to the desired temperature.

for small size roast

See the Roasting Guide for temperatures and

(3 to 5

lbs.)

and at

approximate cooking times.
(R) position for
larger roasts.

4. When roasting is finished, turn the OVEN

TEMP knob to OFF and then remove the food

from the oven.

2. Check 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. (The broiler pan with rack is a
good pan for this.)

Dual Shelf Cooking

This allows more than one food to be cooked at the
same time. For example: While roasting a 20-lb.
turkey on shelf position R, a second shelf (if so
equipped) may be added on position D so that
scalloped potatoes can be cooked at the same time.

Calculate the total cooking time to enable both dishes
to complete cooking at the same time. Allow 15-20
minutes of additional cooking time for the potatoes.

Use of Aluminum Foil

You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.

(c<)ntifzued

next

[]uge)

17

ROASTmG

(continued)

Questions and Answers

Q. Is it necessary to check for doneness with a

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

meat thermometer?

a roast or poultry?

A. Checking the finished internal temperature at the

A. It is not necessary to preheat your oven.
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For

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

that would help me cook it more evenly?

roasts over 8 lbs., check with thermometer at

half-

hour intervals after half the time has passed.

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

Q. Why is my roast crumbling when

I

try to

or buy rolled roasts.

carve it?

Q. Can I seal the sides of my foil

“tent”

when

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

roasting a turkey?

20 minutes after removing from oven. Be sure to

A. Sealing the foil

will

steam the meat. Leaving

cut across the grain of the meat.

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

ROAST~G GUDE

Frozen

Roas&

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

Make sure poultry is thawed before roasting.

without thawing, but allow 15 to 25 minutes per pound

Unthawed poultry often does not cook evenly.

additional time (15 minutes per pound for roasts under

Some commercial frozen poultry can be cooked

5 pounds, more time for larger roasts.) successfully without thawing. Follow directions

given on package label.

Meat

Tender cuts; rib, high quality sirloin
tip, rump or top round*

Lamb leg or bone-in shoulder*

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

Ham, precooked

Poultry

Chicken or Duck
Chicken pieces

Turkey

Oven

Temperature

325°

325°

325°
325°
325°

325°

350°

325”

Doneness

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

Well Done:
Well Done:

Well Done:

Approximate Roasting Time
in Minutes per Pound

3

to 5 Ibs.

6

to 8 Ibs.

24-35

18–25

35-39

25-31

39-45

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

24-28
30–35

28-33
35-45

30-40
35-45 30-40

18–23

minutes per pound (any weight.

3

to

5

lbs.

Over 5

lbs.

35–40

30-35
35-40
10 to 15 Ibs.

Over 15 lbs
16–22

12–19

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

Internal

temperature

‘F.

140°–1500t

150°–1600

170°–1850

140°–1500t

150°–1600
170°–1850
170°–1800
170°-1800

115°–1250

185°–1900
185°–1900

In thigh:

185°–1900

~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.)

18

BROILmG

Do not lock the oven door with the latch during

Turn the food only once

broiling. The latch is used for self-cleaning only.

during cooking. Time the

Broiling is cooking food by direct heat from above the

foods for the first side

food. Most fish and tender cuts of meat can be

according to the Broiling

broiled. Follow these directions to keep spattering and

Guide.

smoking to a minimum.

Turn the food, then use

The oven door should be closed during broiling.

the times given for the
second side as a guide to
the preferred doneness.

1. If the meat has fat or gristle around the edge, cut

vertical slashes through both about 2“ apart. If
desired, the fat may be trimmed, leaving a layer

about 1/8” thick.

2. Place the meat on the broiler rack in the broiler pan

which comes with the range. Always use the rack

so fat drips into the broiler pan; otherwise the juices

may become hot enough to catch fire.

3. Position the shelf on the recommended shelf

position as suggested in Broiling Guide.

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 the OVEN SET knob and the OVEN

TEMP

knob to BROIL.

6. When broiling is finished, turn OVEN

TEMP knob

to OFF. Remove the broiler pan from the range and

serve food immediately. Leave the pan outside the

range to cool.

Use of Aluminum 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 and Answers

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

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

rack in the pan?

they should?

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

A. Check to see if you are using the recommended

pan. As the meat cooks, the juices fall into the pan,

shelf position. Broil for the longest period of time

thus keeping meat drier. Juices are protected by the

indicated in the Broiling Guide. Turn the food only

rack and stay cooler, thus preventing excessive

once during broiling.

spatter and smoking.

Q.

Should

I salt the meat before broiling?

(c<]ntinued

next page)

A. No. Salt draws out the juices and allows them to

evaporate. Always salt after cooking. Turn the
meat with tongs; piercing the meat with a fork also
allows juices to escape. When broiling poultry or
fish, brush each side often with butter.

19

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

When arranging food on the pan, do not let fatty

edges

hang

over the sides because dripping fat could

soil the oven.
The broiler compartment does not need to be

preheated. However, for very thin foods, or to
increase browning, preheat if desired.

Frozen steaks can be broiled

bv positioning

the shelf

The oven door must be closed during broiling.

● Always use the broiler pan and rack that comes with

your range. It is designed to minimize smoking and

spattering by trapping juices in the shielded lower

part of the pan.

● For steaks and chops, slash the fat evenly around the

outside edges of the meat.

To slash, cut crosswise

through the outer fat surface just to the edge of the
meat. Use tongs to turn the meat over to prevent
piercing the meat and losing the juices.

●

●

●

●

. .

at next lowest shelf position and increasing cooking
time given in this guide 1 Y2 times per side.

Shelf

Positior

c

1st

Side

Minutes

3%

2nd Side

Minutes

3

Quantity antior
ThicknessFood

Comments

Arrange

in single layer.

Space evenly. Up to 8 patties take

about same time.

Bacon

1/2

lb.

(about 8

thin slices)

Ground Beef

1 lb. (4 patties)

1/2

to

3/4

inch thick

c

10-11

4-5

Beef Steaks
Rare
Medium
Well Done

Rare

Medium

Well

Done

Chicken

1 inch thick

(1 to 1X lbs.)

B
B
B

B
B
B

9
12
13

10

12–15

25

7

5-6

8-9

6-7
10-12
16-18

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

is recommended.

Slash fat.

1

inch thick

(2 to

2ti

lbs.)

1

whole

(2 to

2fi

lbs.),

split lengthwise

B

30-35 25-30

Reduce times about 5 to

10

minutes per

side for cut-up chicken. Brush each side

with melted butter. Broil skin-side-down first.

Bakery Products
Bread

(Toast) or
Toaster Pastries
English Muffins

Lobster Tails

2 to 4 slices

1 pkg. (2)

2, split

c
c

2–3
3-5

1/2-1

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.

2 to 4
(6 to 8 oz. each)

c

13-16

Do not

turn over.

Fish

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

B

5 5

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 1 k inch thick or home cured.

Slash fat.

Ham Slices
Precooked

1 inch thick

c

8 8

Pork Chops
Well Done

2 (1/2 inch thick)
2(1 inch thick),
about 1

lb.

B
B

10

13

4-5

9-12

Lamb Chops
Medium
Well Done
Medium
Well Done

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

(1Z

inch thick),

about 1 lb.

B
B
B
B

8

10

10

17

6

4-7

10

4-6

12-14

1-2

Slash fat.

c

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

Wieners

similar precooked
sausages,

bratwurs

l-lb. pkg. (10)

20

Before a Clean Cycle

We

recommend venting with an open window
or using a ventilation fan or hood during the first
self-clean cycle.

1.

Remove the broiler pan, broiler rack, all cookware

and any aluminum foil from the oven—they cannot
withstand the high cleaning temperatures.

NOTE: The oven shelves may be cleaned in the
self-cleaning oven. However, they will darken, lose

their luster and become hard to slide.

2. Wipe up heavy soil on the oven bottom. If you

use soap, rinse thoroughly before self-cleaning
to prevent staining.

Area

Area Oven door

outside inside

gasket

gasket gasket

3,4.Clean spatters or spills on the oven front frame,

and the oven door outside the gasket with a
dampened

cloth.

The oven front frame and the
oven door outside the gasket do not get cleaned by
the self-clean cycle. On these areas use detergent
and hot water or a soap-filled steel wool pad. Rinse
well with a vinegar and water solution. This will
help prevent a brown residue from forming when
the oven is heated. Buff these areas with a dry
cloth. Do not clean the gasket.

Clean the top, sides and outside front of the oven
door with soap and water. Do not use abrasives or
oven cleaners.

Make sure the oven light bulb cover is in place.
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.

Close the door and make sure the oven light is
off. If the oven light is not turned off, the-life
of the bulb will be shortened or it may burn out
immediately.

CAUTION: The grates and drip pans
(on some models) should never be cleaned
in the self-cleaning 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.

(continued next page)

21

.

OPEMTING

THE

SELF-CLEAN~G

OVEN

(continued)

How to Set the Oven for Cleaning

OVENSR

OVEN TEMP

1.

Turn the OVEN SET knob to CLEAN. Push in and

turn the OVEN TEMP knob to CLEAN. The controls
will snap into the final position when the CLEAN
location is reached.

2. Slide the latch handle to the right

_

as far as it will go.

Never force the door latch handle.
Forcing the handle may damage
the door lock mechanism.

3. Set the automatic oven timers.

Make sure the range clock is set to the correct time

of day. 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 dials in and turn the dials. Using a
light touch, continue turning the dial until it “pops”
out. Both dials should now be in the out position.

@,@@

6°

Decide on the cleaning hours necessary.
Light to Moderate Soil—2-3 hours (thin spills

and light spatters).

Heavy

SoilA

hours (heavy, greasy spills and

spatters).

Add these hours to the present time of day, then push
in and turn the STOP TIME dial clockwise to this later

stop time.

The 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.

4. When the clean cycle is complete,
you will be able to slide the door

latch handle to the left as far as it

will go and open the door.

Never force the door latch handle. If you

cannot slide the latch easily to unlock the door,
allow additional time for cooling.

Turn the OVEN TEMP knob to OFF.

After a Clean Cycle

After a clean cycle, you may notice some white ash

If the oven is not clean after one

cycle,

the cycle

in the oven. Just wipe it up with a damp cloth.

may be repeated.

If white spots remain, remove them with a

soap-

If the shelves have become hard to slide, wipe the

filled

steel wool pad. Be sure to rinse thoroughly

shelf supports with cooking oil.

with a vinegar and water mixture. These deposits

NOTE: You cannot set the oven for cooking until the

are usually a salt residue that cannot be removed by
the clean cycle.

oven is cool enough for the door to be unlatched.

How to Delay Start of Cleaning

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

To

Stop

a

Clean Cycle

(all

models)

Turn the OVEN TEMP knob to the OFF position. This will stop the
cleaning cycle but you will not be able to open the door until the oven
cools below the locking temperature.

Questions and Answers

Q. Why won’t my oven clean immediately even

though I set all the time and clean dials
correctly?

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

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

Q. If my range clock is not set to the correct time

of day, 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

turn the OVEN

TEMP knob to OFF. Open the

windows to rid the 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” or “popping” sound I hear

during cleaning normal?

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

both the cooking and cleaning functions.

Q. Should there be any odor during the cleaning?

A. Yes, there will 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?

A. After many cleanings, the oven shelves will lose

their luster and become hard to slide. To make the
shelves slide more easily, wipe the shelf supports
with cooking oil.

Q. My oven shelves have become gray after the

self-cleaning cycle. Is this normal?

A. Yes.

After the self-cleaning cycle, the shelves will

have lost some luster and discolor to a deep gray.

Q. Can I cook food on the

cooktop

while the oven

is self-cleaning?

A. 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—oven
becomes very hot while self-cleaning.

23

CAm Am

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.

I

CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALL BURNER PARTS AND DRIP PANS

(IF

SO EOUIPPED) IN PLACE.

Sealed Burner Assemblies

(on some models)

~Grate

[PL.

—.——>

(on

some

models)

/=

/--

/

0 ./

\,!

\\

Burner Base

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

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

easy to clean.

The electrode of the

Electrode

~.

spark igniter is
exposed. When
one burner is turned

P

.F<

to

LITE,

all the burners

k

spark. Do not attempt to

~

disassemble or clean around any burner while

another burner is on. An electric shock may result,

which could cause you to knock over hot cookware.

Burner

Caps

(on sealed burners only)

Burner Base

(on sealed burners only)

Lift off when cool. Wash burner

The burner base (the part of the

caps in hot, soapy water and rinse

burner fastened to the

cooktop)

may o “1

=

with clean water. If desired, soak

be cleaned with a soft brush and a

up to 30 minutes and scour with

mild cleanser. Clean all food residues

@

L<)

a plastic scouring pad to remove

from around spark electrode. Do not

burned-on food particles. Dry them in a warm

use steel wool; small bits of steel wool

oven or with a cloth—don’t reassemble them wet.

will short out the electrode. Rinse well.

24

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 the burner heads. If heavy

spillover

occurs, remove the burner heads from

the range.
Remove the burner grate and burner cap. Then lift the

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

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

For more stubborn stains, use a cleanser like Soft

ScrubQ

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 sewing
needle or twist tie.

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

level.

I

CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALL BURNER PARTS AND DRIP PANS

(IF

SO EQUIPPED) IN PLACE.

Standard

win

Burners

(on some models)

~Grate

On models with standard twin burners, the

cooktop

lifts up for easy access.

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

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

easy to clean.
The holes in the surface burners of your range must

be kept clean at all times for proper ignition and an
even, unhampered flame.

You should clean the surface burners routinely,
especially after bad

spillovers,

which could clog

these holes. Wipe off surface burners. If heavy

spillover

occurs, remove the surface burners from

the range. Burners lift out for cleaning. Lift up the

cooktop

and then lift out the surface burners.

To remove burned-on food, soak the surface burner
in a solution of mild liquid detergent and hot water.

Soak the surface burner for 20 to 30 minutes. For

more stubborn stains, use a cleanser like Soft

ScrubG

brand or Bon

AmiQ

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

Before putting the surface burner back, shake out
excess water and then dry it thoroughly by setting it in
a warm oven for 30 minutes. Then place it back in the
range, making sure it is properly seated and level.

Drip

Pans

(on some models)

Remove the grates and

lift

out the drip pans.

Drip pans can be cleaned in dishwasher or by hand,
To get rid of burned-on food, 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:

Do not clean the
drip pans in the
self-cleaning oven.

(continued next pug.)

25

CAW Am

CLEANING

(continued)

Burner Grates

Lift out when cool. Grates should be washed regularly
and, of course, after spillovers. Wash them in hot,

soapy water and rinse with clean water. After cleaning,
dry them thoroughly by putting them in a warm oven
for a few minutes. Don’t put the grates back on the
range while they are wet. When replacing the grates,
be sure they’re positioned securely over the burners.

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

To get rid of burned-on food, place the grates in a
covered container (or plastic bag) with 1/4 cup
ammonia to loosen the soil. Then scrub with a
soap-filled scouring pad if necessary.

Although they’re durable, the grates will gradually
lose their shine, regardless of the best care you can

give them. This is due to their continual exposure to
high temperatures.

Do not operate a burner for an extended period of
time without cookware on the grate. The finish on

the grate may chip without cookware to absorb the heat.

CAUTION:

Do not

clean

the grates in the

self-cleaning oven.

Cooktop

Surface

To avoid damaging the porcelain enamel surface
of the

cooktop

and to prevent it from becoming

dull, clean up spills right away. Foods with a lot of

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

flammabIe

materials in an oven or

near the

cooktop.

Do not store or use combustible
materials, gasoline or other flammable vapors and
liquids in the vicinity of this or any other appliance.

Oven Bottom

The oven bottom has a porcelain enamel finish.

To clean up spillovers, use soap and water, an

To make cleaning easier, protect the oven bottom

abrasive cleaner or scouring pad. Rinse well to

from excessive spillovers by placing a cookie sheet

remove any soap before self-cleaning.

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.

—

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

hinge

and the

oven door frame as

theehinge

could snap back

ak~

pinch fingers.
To replace the door, make sure the hinges are in the

special stop 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. If the hinges snap back against the oven frame,
pull them back out.

TO CLEAN THE DOOR:
(Do not immerse the door in water.)

Inside of the 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.

Outside of the 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 the surface is cool, clean and rinse.

● Do not use oven cleaners, cleansing powders or

harsh abrasives on the outside of the door.

Broiler Pan and Rack

After broiling, remove the

broiler pan from the oven.
Remove the rack from the
pan. Carefully pour out grease
from the pan into a proper
container. Wash and rinse the
broiler pan and rack in hot

water with a soap-filled or

plastic scouring pad.

If food has burned on,

sprin~e the rack with detergent

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

Both the broiler pan and rack can also be cleaned in
the dishwasher.

Do not store a soiled broiler pan

and

rack anywhere

in the range.
Do not clean the broiler pan or rack in the

self-cleaning oven.

Oven Shelves

Clean the shelves with

NOTE: The oven shelves may be cleaned in the

an abrasive cleanser or

self-cleaning oven. However, they will darken, lose

steel wool. After cleaning,

their luster and become hard to slide. Wipe the shelf

rinse the shelves with clean

supports with cooking oil after self-cleaning to make

water and dry with a clean cloth.

shelves slide more easily.

(continued next

page)

27

—

—

CAm Am

CLEAN~G

(continued)

Oven Light Replacement

(on

some models )

CAUTION: Before replacing your oven light bulb,

DO NOT REMOVE ANY SCREWS TO

disconnect the electrical power to the range at the

REMOVE COVER.

main fuse or circuit breaker panel. Be sure to let

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

the light cover and bulb cool completely.

bulb with a 40-watt household appliance bulb.

The oven light bulb is covered with a removable

.-

To replace cover:

glass cover that is held in place with a bail-shaped

wire. Remove the oven door, if desired, to reach

1. Place it into the groove of the light receptacle. Pull

cover easily.

the wire forward to the center of the cover until it

To remove:

1. Hold a hand under the

cover so it doesn’t fall
when

reieased.

With
fingers of the same
hand,

firmly

push back
the wire cover holder.
Lift off the cover.

snaps into place. When in place, the wire holds the

.,..

.-,

cover firmly. Be certain the wire is in the

-lfifi~j,

depression in the center of the cover.

2. Connect electrical power to the range.

Wire cove; holder

Control Panel and Knobs

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

a

soft cloth.

Do

not

use abrasive cleansers, strong liquid cleaners,
plastic scouring pads or oven cleaners on the control
panel—they will damage the finish. A 50/50 solution
of vinegar

and

hot water works well.

The control knobs may be

—

removed for easier cleaning.

<-,

To remove a 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.

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

To remove storage drawer:

and

bakeware.

Do not store plastics and flammable

1. Pull drawer straight

material in the drawer.

out until it stops.

Do

not

overload the storage drawer. If the drawer

2. Tilt the front of the

drawer

is too heavy, it may slip off the track when opened.

up and free of the range.

The storage drawer may be removed for cleaning

To replace storage drawer:

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

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

or scouring pads.

stops in the range.

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

28

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

vay

Lift-up Cooktop

(on models with standard twin burners)

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

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

1. Be sure the 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

pin~h

your fingers.

Removable Kick Panel

(on some models)

The kick panel may be removed for cleaning under

To replace, insert the two

the

range.

slots at the bottom of the panel

To remove, lift up the bottom

onto the two tabs at the base

of the panel slightly to disengage
the panel from the tabs at the -

=

base of the range. Pull the
bottom of the panel forward
until the spring clips are
released at the top of the panel.

u

*b

of the range and push the top
of the panel forward to engage
the spring clips.

‘,

:

t

I

,/

Removable Broiler Drawer

(on some models)

To remove:

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

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

3. Grasp the handle, lift and pull the broiler drawer
out. Clean the broiler drawer with hot soapy water.

To replace:
Hold the broiler drawer in the raised position as you

slide it partway into the range. Then lower the drawer

and push it completely closed.

29

FOR YOUR SAFETY

If you smell gas:

1. Open windows.

2. Don’t touch electrical switches.

3.

Etinguish

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

tie

vicinity of this

or any other appliance.

BEFORE YOU BEGIN

Read these instructions completely and
carefully.

IMPORTM:

Save these instructions

for the

local

electrical inspector’s use.

INST~~R: have

these instructions

with the appliance after installation is

completed.

CONSUMER: Keep this Use and Care
Guide and the Initiation Instructions
for

fiture

use.

This

appfiance

must be

proper~

grounded.

WARNING

Improper installation, adjustment,
alteration, service or maintenance can

cause injury or property damage. Refer to
this guide. For assistance or additional
information, consult a qualified installer,
service agency, manufacturer (dealer) or
the gas supplier.

~UTION

Do not attempt to operate the oven of
this range during a power failure (Electric
Ignition models only).

IMPORTANT

Remove all

pacfing

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

DIMENSIONS AND CLEARANCES

Provide adequate clearances

be~een

the range

and adjacent combustible surfaces.

Depth

wtth

Door Closed

I

I

Height

//

46%”

L

\

Depth with

\

\

Door Open.

\

\

\

//*

46Y8°

\

//”

2’””””-

18,1

~;

elt
of

30

IMPORTANT SAFETY INSTRUCTIONS

InstaUation of this range must conform with

local codes, or in the absence of local codes,

with the National Fuel Gas Code, ANSI

2223.1, latest edition. In Canada, initiation
must conform with the current Natural Gas
Instigation Code,

CAN/CGA-B149.l

or the

current Propane Initiation Code,

CAN/CGA-

B149.2,

and with

lod

codes where applicable.

This range has been design-certified by the

American Gas Association according to ANSI

221.1, latest edition and

Cmadian Gas Association

according to

CAN/CGA-l.l

latest edition. As with
any appliance using gas and generating heat,
there are certain

safe~

precautions you should

follow. You will find these precautions in the

Important Safety Instructions in the front of this

guide. Read them carefully.

● Have your range installed by a qualified

installer or service technician.

● Your range must be electrically grounded in

accordance with local codes or, in the absence
of local codes, in accordance with the National

Electrical Code

(ANSI/NFPA 70, latest edition).

In Canada, electrical grounding must be in
accordance with the current

CSA C22.1

Canadian
Electrical Code Part 1 and/or local codes. See
Electrical Connections in this section.

● Before installing your range on linoleum or

any other synthetic floor covering, make sure
the floor covering can withstand

180°E without

shrinking, warping or discoloring. Do not instill
the range over carpeting unless a sheet of 1/4”
thick plywood or similar insulator is placed
between the range and carpeting.

. Make

sure the wall coverings around the
range can withstand heat generated by the
range up to

200°E

●

Avoid placing cabinets above the range. To
reduce the 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” between the hood and the underside

of the combustible material or

metil

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

MUST

NE~R

BE

LESS THAN 24 INCHES.

EXCE~ON:

Installation of a listed microwave

oven or cooking appliance over the cooktop shall
conform to the installation instructions packed
with that appliance.

●

H

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

botiom

of unprotected cabinets.

● If a 30” 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.

● Clearance between the cooking surface and

protected cabinets

MUfl NEWR

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 18”. (See Dimensions and Clearances
illustration in this section.)

●

CA~ON:

Items

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

rang~hildren

climbing on the

range to reach items could be seriously injured.

@

,$

WARNING

Ml

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

@

Anti-Tip device to the wall. (See

L:

Instilling the Anti-Tip Device in this

section.) To check if the device is
installed and engaged properly,
carefully tip the range forward. The

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

H

you pull the range out from the wall for any
reason, make sure the Anti-Tip device is engaged
when you push the range back against the wall.

● For your safety, never use your range for

warming or heating the room. Your oven and
cooktop are not designed to heat your kitchen.

Top burners should not be operated without

cookware on the grate. Such abuse could result
in fire and damage to your range and will void

your warran~.

● Do not store or use combustible materials,

gasoline or other flammable vapors and liquids
in the vicinity of this or any other appliance.
Explosions or fires could result.

● Do not use oven for a storage area. Items

stored in the oven can ignite.

● Do not let cooking grease or other flammable

materials accumulate in or near the range.

(continued next page)

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

spectic

requirements.

● The range may be placed with O“ clearance

(flush) at the back

wdl

and sidewalls of the range.

LO~TION

Do not locate the range where it may be subject
to strong drafts. Any openings in the floor or wall
behind the range should be sealed. Make sure
the openings around the base of the range that

supply fresh air for combustion and ventilation

are not obstructed by carpeting or woodwork.

PROTECT YOUR FLOOR

Your range, like many other household items, is
heavy and can settle into soft floor coverings

such as cushioned vinyl or carpeting. Use care
when moving the range on this type of flooring.
It is recommended that the following simple and

inexpensive instructions be followed to protect
your floor.

The

range should be installed on a sheet of plywood

(or similar material).

men

the floor

covering end

at

the front

o~the range,

the area that the range
will rest on should be built up with plywood to
the same level or higher than the floor covering.
This will allow the range to be moved for cleaning

or servicing.

MODEL AND SERIAL NUMBER

LO~TION

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

panel or broiler drawer.

TOOLS YOU WILL NEED

.

Phillips and flat-blade screwdrivers

● Pencil and ruler

● Two pipe wrenches (one for backup)

●

1%” open-end or adjustable wrench

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

ADDITIONAL WTERIALS YOU

WY

NEED

●

Gas

line shut-off valve

● Pipe joint sealant or

UL-approved

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

●

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

A 5-foot

length is recommended for ease of

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

● Flare union adapter for connection to gas

supply line (3/4” or 1/2”

NPTx

1/2” I. D.)

● Flare union adapter for connection to pressure

regulator on range (1/2”

NPTx

1/2” I. D.)

*Teflon: Registered trademark of DuPont

PREPARATION

●

Remove all tape and packaging. Lift up the

cooktop

(on models with standard twin burners)

and remove any packing material under it. Make

sure the standard twin burners are properly
seated and level.

● Remove plastic film that covers some chrome

parts (around oven door, side trim).

c

Take the accessory pack out of the oven.

● Check to be sure that no range parts have

come loose during shipping.

32

❑

pROVIDE

ADEQUATE

GAS

SUPPLY

Your range is designed to operate at a pressure

of 4“ of water column on natural gas or, if designed

for LP gas

@ropane

or butane), 10” of water

column. Make

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

men

checking for proper operation of

the regulator, the inlet pressure must beat least

1“ greater than the operating (manifold) pressure

as given above. The pressure regulator located

at the inlet of the range manifold must remain in

the supply line regardless of whether natural or

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

❑

Connect THE RANGE TO GAS

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

Because hard piping restricts movement of the
range, the use of an A. G.A.-certified 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

tiademark

of

DuPont

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

Gas Pipe and Electric Outlet Locations for
Models Equipped with Standard Twin Burners

This area allows
for flush range
installation with
through-the-floor
connection of pipe
stub/shut-off valve.

(co fltinued next

[Illge)

33

CONNECT THE

WNGE

TO G* (continued)

Flexible

(onnector

Hookup for Models

Equipped

witb

Sealed

BurneK

Pressure
Regulator

~

Qy

. ● O

-. @-

(@)

,o”,lbow~

e

“

(provided)

t

i

Flex

~

Connector

Adapter

~êÜ‹.

(6 ft. max.)

=I,a:,,,:=i:;r

Rigid Pipe Hookup for Models Equipped

with Sealed Burners

Q

Pressure

= +

Regulator

(J

;;;:::;+

n~m

~~Ü‹

~

90° Elbow

++2

Nipple Union

Black

~

iron Pipe

.

e * *-

*cc-l::

Flexible

(onnector

and Rigid Pipe Hookups for

Models Equipped with Standard Twin Burners

Manifold Pipe

#

—

Adapter+

--

Nipple

[

~

,

34

❑

CONNECT THE

MNGE

TO GM

(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”

N~

internal thread elbow at inlet of

regulator.

On models equipped

titi

standard

tin

burners, install the male pipe

thread end of the 1/2” flare union adapter to

the 1/2”

N~

internal thread at inlet of pressure
regulator. Use a backup wrench on the regulator
fitting to avoid damage.

men

installing the range from the front,

remove the 90° elbow for easier installation.

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

N~

internal thread of the manual shut-

off 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.

men

all connections have been made, make

sure all range controls are in the off position and

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

CA~ON:

DO NOT USE A

FME

TO

CHECK FOR GAS LEAKS.

men

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

shut-off valve from the gas supply piping.

men

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

shut-off valve.

❑

ELECTRIUL

CONNECTIONS

(on some models)

Electrical Requirements

120-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
with certain conditions, we strongly recommend
against the use of an extension cord. However,
if you still elect to use an extension cord, it is
absolutely necessary that it be a

UL-listed,

3-wire grounding-type appliance extension cord
and that the current carrying rating of the cord
in amperes be equivalent to, or greater than,
the branch circuit rating.

Grounding

IMPORT~—(Please

read carefully)

FOR PERSONAL SAFETY, THIS

APPLWCE

MUST BE PROPEWY 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

,.

METHOD

Qn

o

n

to minimize the

QQ

possibility of
electric shock

4

hazard from

this appliance.

<,

The customer

Ensure proper

should have the

ground exists

wall receptacle

before use

and circuit

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

Were

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

DO NOT, UNDER

~

CIRCUMSTANCES,

CUT OR

REMOm

THE

~IRD

(GROUND)

PRONG FROM THE

PO~R

CORD.

(cc)ntinued

next page)

35

ELECTRl~L

CONNECTIONS

(continued)

❑

Usage

Satiations where Appliance

Power Cord

wi~ be Disconnected

ltiequen@.

An

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

mere

local codes permit, a

TEMPO~Y

CONNECTION maybe

made to a properly grounded two-prong wall
receptacle by the use of a

UL-listed

adapter,
available at most hardware stores. The larger
slot in the adapter must be aligned with the
larger slot in the wall receptacle to provide
proper polarity in the connection of the
power cord.

TEMPORARY
METHOD

y-....

.-.

,

(Adapter plugs not

Qlj

permitted

in Canada)

Align large

prongs/slots

v

Q1

~1

i-”lL

‘.’” , _ : ,

‘., 1

-

Ensure proper

ground and
firm connection
before use

CA~ON:

Attaching the adapter ground
terminal to the wall receptacle cover screw
does not ground

the appliance unless the cover

screw is metal, and not insulated, and the wall
receptacle is grounded through the house
wiring. The customer should have the circuit
checked by a qualified electrician to make sure
the receptacle is properly grounded.

men

disconnecting the power cord from the
adapter, always hold the adapter with one hand.
If this is not done, the adapter ground terminal
is very likely to break with repeated use. Should
this happen,

DO

NOT USE

the appliance until a

proper ground has again been established,

❑

Usage

Satiation. where Appliance

Power

Cord

*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

qualtiled

electrician

before using the appliance.
The

insbllation

of appliances designed for

mobile home installation must conform with
the Manufactured Home Construction and

Safety Standard, Title 24

CFR,

Part 3280

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

You will have this disconnect plug.

36

❑

SEAL

THE

OPENINGS

Seal

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

E CHECK lGNlllON

OF SURFACE

BURNERS

Surface Burner Ignition

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

for leaks.

Electric

I@ition

Models

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

LITE

position. You will hear
a snapping sound indicating proper operation
of the spark module. Once the air has been
purged from the supply lines, burners should
light within 4 seconds. After burner lights,
rotate knob out of the

LITE

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

1

-

I

Quali~ of Flames

The combustion quality of burner flames needs

to be determined visually.

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

(B) Yellow tips on
outer

cones—

Normal for LP gas

(C)

Sofi

blue

fl~e~

Normal for natural gas

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

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

With

LP

gas, some yellow tipping on outer

cones is normal.

E CHECK lGNITlON

OF OVEN

BURNER

Your oven is designed to operate quietly and

automatically. To operate the oven, turn the

OWN

SET knob to

B~

and the

OWN

TEMP knob

to a setting above 300°

E

After 30-90 seconds, the

oven burner will ignite and burn until the set

temperature is reached. The oven burner will

continue to cycle on and off as necessary to
maintain the oven at the temperature indicated by
the

OWN

TEMP knob.

To check ignition of the broil burner, turn the

OWN

SET knob to BROIL and the

OWN

TEMP knob to BROIL. After 30-90 seconds, the
broil burner will ignite.

Electric

i@ition

models require electrical

power to operate. In 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 burner will shut off and cannot be

re-lit until

power is restored.

(c(]ntinued

next

pa,qe)

37

❑

ADJUST BROIL AND OVEN BURNER AIR

ADJUSTMENT SHUTTERS IF NECESSARY

Ar

adjustment shutters for the top and bottom

burners regulate the flow of air to the flames.

The air adjustment shutter for the top

broil) burner is in the center of the rear

wall of the oven.

The shutter for the bottom (oven) burner is near
the back wall behind the storage drawer or the
kick panel (depending on the model). Remove

the drawer or panel. See the Care and Cleaning
section in this guide.

To adjust the flow of air to either burner, loosen

the Phillips head screw and rotate the shutter
toward open or closed position as needed.

The flames for the top (broil) burner should be

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

To determine if the bottom burner flames are

burning properly, remove the oven bottom and the
burner baffle [on some models (see below)].

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

with

most LPgas,
small yellow tips at the end of outer cones are
normal.) Flames should not lift off burner ports. If

liting

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.

. .

.

!-~~

~ve”,ottom~:>y<g

h

*J

-, )>

“—

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

,-

Remove

Screw

BurneBaffle\/<Sy

On Some Models

~

To remove the burner

btifle

(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.

38

~

8

LEVELING

THE ~NGE

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 1%” open-end or
adjustable wrench to back
out the front leveling legs
two turns.

4. Install the oven shelves
in the oven and position
the range where it will be installed.

5. Check for levelness by placing a spirit level or
a cup, partially filled with water, on one of the
oven racks. If using 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.

❑

INSTALLING THE ANTI-TIP DEVICE

W~ING:

● Range must be secured with an approved

Anti-Tip device.

● Unless properly installed, the range could

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

●

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

● This range has been designed to meet all

recognized industry tip standards for all
normal conditions.

c

The use of this device does not preclude
tipping of the range when not properly
installed.

●

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

~02X7909.

1.

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

2.

bcate

the outside edge of the device 2%”

toward the center of the range from the marked

edge of the range.

3. Using the device as a template, mark the

position of the hole for the screw.

4. For wood construction, drill a pilot hole at an
angle of 20 degrees from the horizontal. A nail

or awl maybe used if a drill is not available.
Mount the Anti-Tip device with the screw

provided.
For cement or concrete construction, you

will need a 1/4” x

1%”

lag bolt and a 1/2”

O.D.

sleeve anchor, which are not provided. Drill
the recommended size hole for the hardware.

Install the sleeve anchor into the drilled hole
and then install the lag bolt through the device.
The bolts must be properly tightened as
recommended for the hardware.

5. Slide the range against the wall, and check
for proper installation by grasping the front
edges of the rear surface unit openings and
carefully attempting to tilt the range forward.

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

OFF POSITION.
MAKE SURE THE FLOW OF COMBUSTION AND

VENTIUTION MR

TO THE RANGE IS

UNOBSTRU~ED.

39

HOW TO CONVERT THE RANGE FOR USE

WITH 1P GAS OR NATURAL GAS

This range leaves the factory set for use with
natural gas.

If

you convert to LP gas, keep these

instructions and

ortlces

in case you want to

convert back to natural gas.

TOOLS REQUIRED:

T-10

Torxdriver

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

7mm,

5/16” or a

small

adjustable (depending on the size of the spuds)

❑

PREPARE RANGE FOR CONVERSION

(1) Turn off gas supply at

tie

wall.

(2) Turn off

the electical

power to

tie

range.

If range has not yet been connected to gas supply,
or if flexible connection was made, range maybe
pulled out from the wall to make conversion easier.

❑

CONVERT THE PRESSURE

REGUMTOR

W~ING:

Do not remove the pressure

re~lator horn

the range.

1. For models equipped with sealed burners,

remove the storage drawer, broiler drawer or
kick panel and locate the pressure regulator at
rear of the range.

Remove Screws

~

Access Cover

On some models, you may have to remove an
access cover also.

For models equipped with standard twin
burners, remove the

cooktop

and locate the

pressure regulator at right rear of range.

❑ n

2. Follow the directions in

A

or B that match

your regulator type.

❑

Standard Twin Burner Models

(models with lift-up

cooktop)

NAT

+

LP

—

Cap

@

Cap

@

If it is this regulator:

1.

Use a coin to remove the cap from the

pressure regulator.

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

The type of gas to be used should now be visible

on the top of the cap.

❑

Sealed Burner Models

(models without lift-up

cooktop)

Lever shown closed.
P

o

except for conversion

If it is this regulator:

1.

Unscrew the plastic-protected hex-nut cap

from the regulator.

2. Carefully pry the protective plastic cap off
the threaded metal cap. Gently pull

the

plastic
washer off the threads on the other side of the
metal cap.

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

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

40

E CONVERTING

SURFACE BURNERS

ON

MODELS EQUIPPED WITH SEALED BURNERS

(See

Step 4 if range is equipped with standard

twinburnersj

‘“rnercap~

1. Remove grates, burner caps and burner heads.

2. Using a

torxdriver, remove the burner bases

by unscrewing the 3 small screws in each base.

~

the burner straight out.

DO

N~

disconnect the wires from the burner

bases unless the

cooktop needs to be raised.

3. Remove the brass orifice spud under each
burner base by unscrewing spud from fitting with
a 7 mm or a small adjustable wrench (depending
on the size of your spuds). Apply a 3/4” wrench
to the hex on the gas inlet tube as a back-up

when removing spud to prevent the

aluminum

horn

twisting.

4. Install orifice spuds

accordin to one of the

d

following diagrams (see ❑ or B ), for LP

gas or natural gas, depending on which you are
converting to.

❑

Orifieespudsfor Convetiingto U@:

LP

orifice spuds are in a small plastic bag packed

with this Use and Care Guide.

LP

orifice spuds
have a 2-digit number and the letter “L” on one
side. Each

orflce

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

below.

❑

Orifice Spuds for Converting to 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, with the letter “N”
underneath denoting the location on the range
where it is to be installed as shown below.

(cofttinued next

puge)

41

HOW TO CONVERT THE RANGE FOR USE

WITH 1P GAS OR NATURAL GAS

(continued)

5. To prevent leakage, make sure the orifice

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

6. Put old orifice spuds back in the bag to save

for possible future conversion.

NOTE:

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

“engaging

e

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,

mating

sure the tall screw is
opposite the burner electrode in each
burner base.

❑

CONVERTING SURFACE BURNERSON

MODELS EQUIPPED

WITH STANDARD TWIN

BURNERS (See

Step 3 if range is equipped with

sealed burners.)

1.

Lift cooktop.

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

3. With a 5/16”

‘

or a small
adjustable
wrench, remove
each of the four
spuds on the surface burner gas inlet tubes
and replace them with the correct gas spuds
mounted in a holder at the right rear of the
range, above the regulator. Natural gas spuds
are brass and

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 if you move or get a different gas hook-up.

Top Burner

Ofice

Drill

She

Color

Natural Gas

#54 (.0550 Dia.)

Brass

LP

(Propane)

#66 (.0330 Dia.)

Red or Silver

42

❑

CONVERT THE

OVEN

BURNER ORIFICES

Oven Burner

1. Remove oven door, storage drawer or broiler

drawer, oven bottom and burner baffle (on some

models). The lower burner

ortilce spud is

located behind the storage drawer, broiler

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

orflce.)

2. To convert to ~ 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

natird

gas,

loosen the spud about 2 turns.

Broil Burner

(on some models)

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

turn the upper burner

orflce spud clockwise.

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

overtighten

spud.

To convert to

natiral

gas, loosen the spud

about 2 turns.

❑

CONVERT AIR ADJUSTMENT SHUTTER

For LP gas, loosen the

Phillips head screw and
rotate the shutter to the

Screw

full open position. With

Air Shutier

baffle

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

the edges of the burner baffle. After 30 seconds

of burner operation, check for flames lifting off
burner ports. If lifting is observed, gradually
reduce air shutter opening until flames are

stabilized.
For

natiral

gas, the shutter should be open

1/2” or about 3/4 of the way open.

❑

(HECK

FOR

L~KS

When all connections have been made, make sure
all range controls are in the off position and turn
on the main gas supply valve. Use a liquid leak
detector at all joints and connections to check for
leaks in the system.

CA~ON:

DO NOT USE A

FME

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 next page)

43

HOW TO CONVERT THE RANGE FOR USE

WITH 1P GAS OR NATURAL GAS

(continued)

❑

CONVERT TOP BURNER VALVES

1.

Turn all of the top burners to LOW.

2. Remove all four knobs.

3. With a small flat blade
screwdriver, turn the

valve set screws

\

\

\

Q*.

I
clockwise to decrease the
flame size, counterclockwise .

to increase the flame size. Adjust
until the flame is about the same

%

\

;

//

height as the top of the burner.

4. Replace the knobs.

[

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

❑

CHECK QUALITY OF

F~ES

The combustion quality of burner flames needs

to be determined visually.

(A) Yellow

flmes—

Call for service

(B) Yellow tips on

outer

cones—

Normal for LP gas

(C)

&fi

blue

flmee

Normal for natural gas

If burner flames look like

(A),

call for service.

Normal burner flames should look like (B) or

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

With

LP

gas, some yellow tipping on outer cones

is normal.

44

QUESTIONS?

USE THIS PROBLEM SOLVER

[

●

●

PROBLEM

OVEN WILL NOT WORK

TOP BURNERS DO NOT
LIGHT OR DO NOT

BURN EVENLY

BURNERS HAVE YELLOW

OR YELLOW-TIPPED
FLAMES

BURNER FLAMES VERY

LARGE OR YELLOW

SURFACE BURNERS

LIGHT BUT OVEN

DOES NOT

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

controfs

not properly set.

Q

Door left in locked position after cleaning.

●

Make sure electrical plug is plugged

into a

live power outlet.

●

Burner holes on

the

side or around the top of burner may be clogged. Remove

buers (an

models with standard twin burners) or burner

heads (Qn

models with

sealed burners) or burner caps

on

spill-proof models, and clean

them

with a

sewing needle or twist tie.

Make

sure you do not enlarge the holes.

On

spill-proof models, check electrode area

for

burned-on food or grease.

(A) Yellow

flames—

(B)

Yellow tips on outer

(C) Soft blue

flamm—

Call

for service

cone*Normd

for LP gas

Normal for natural gas

●

E

burner flames look like (A),

cdl

for service.

Norm&

buraer

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.

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

● The oven gas shut off valve may have accidentally been moved during

cleaning or moving.

To check

the oven

gas shut

off valve

on standard twin burner models,

raise the

cooktop

and look for

the

gas shut off lever at the extreme right

rear corner.

To

check the oven gas shut off valve on sealed

burner

models, remove

the

storage

drawer, broiler drawer or kick panel and look for the gas shut

off lever at the

back of

the range. On some models you may have to

remove an access cover also.

(continued next page)

45

m

,

1

■

m

m
m

THE PROBLEM SOLVER

(continued)

PROBLEM

FOOD DOES NOT

BROIL PROPEWY

FOOD

DOES

NOT

ROAST

OR

BAKE PROPERLY

—.

CLOCK DOES

NOT

WORK

OVEN

LIGHT DOES

NOT

COME

ON

STRONO ODOR

OVEN ~LL NOT

SELF<LEAN

OVEN

DOOR WILL

NOT UNLOCK

OVEN NOT CLEAN AFTER
CLEAN

CYCLE

OVEN TEMPERATURE

TOO HOT

OR TOO COLD

OVEN DOOR
ACCIDENTALLY LOCKED
WHILE

BAWNG

POSSIBLE CAUSE
*

Oven controls

not

properly set. See

the

Broiling section.

*

Oven door

an~or

broiler drawer

not

closed.

●

Improper shelf position being used.

See

the Broiling section.

●

Food is being cooked on a hot pan.

*

Cookware is not suited for broiling.

●

Aluminum foil used on the broiler pan rack has

not

been fitted properly

and slit as recommended.

●

Oven bottom not securely

seated

in position.

● Oven controls not properly set. See the

Baking

or Roasting section.

*

Shelf position is not correct.

s

Incorrect cookware or cookware of improper size is being used.

*

Oven thermostat

needs

adjustment. See the Adjust the Oven Thermostat—

Do It Yourse~section.

● Clock

not

set correctly.

*

Aluminum foil used improperly in the oven.

● Oven bottom not securely seated in position.

● 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 first 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 dl the way to the

right.

●

Oven must cool

below

locking temperature. Do not lock

the door

with

door

latch

except

when usi~ self-clmn

feature or the oven

may lock.

●

Oven

controls not set properly.

Review

Operating the Self-Cleaning Oven section.

c

Heavily soiled oven requires

3’/2

to 4 hours of cleaning time.

●

Heavy

spillovers

should be cleaned up before starting clean

cycle.

“

The

OWN

TEMP knob

needs

adjustment.

See

the Adjust the Oven

Thermostat-Do

It

Yourse~

section.

●

Turn the OVEN TEMP knob to

0~.

Allow the oven to cool and

then unlatch the door.

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

Center@

800.626.2000
consumer information service

46

Wdll

Be There

Witi

the purchase

ofyour

new GE appliance, receive

tie

assurance that

ifyou

ever need

information or assistance from GE, we’ll be there. All you have to do is call—toll-free!

I}Home

Repair

Sewice

80MEXARES(80W32-273~

AGE consumer service professional will provide expert repair service,

scheduled at a time that’s convenient for you. Many GE Consumer Service
company-operated locations offer you service today or tomorrow, or at your con-

venience

(7:00 a.m. to 7:00 p.m. weekdays, 9:00 a.m. to 2:00 p.m. Saturdays).

Our factory-trained technicians know your appliance inside and out–so most
repairs can be handled in just one visit.

GEAnswer Center@

80~62E2000

Whatever your question about any GE major appliance, GE Answer Center@
information service is available to help. Your call—and your question—will be
answered promptly and courteously. And you can call any time. GE Answer

Center@ service is open 24 hours a day, 7 days a week.

.Em,oNA.A

,

-.”-.. -. .... ,.., -”- .“.,.

...

....! ...-

.,”-------

.=,, ,..,

For Customer With SpecialNeeds...

80~62E2000

Upon request, GE will provide Consumers with impaired hearing or speech who have
Braille controls for a variety of GE

access to a

TDD

or a conventional teletypewriter may

appliances, and a brochure to

call

800-TDD-GEAC

(800-833-4322) to request

assist in planning a barrier-free

information or service.
kitchen for persons with limited
mobility. To obtain these items,
free of charge, call 800.626.2000.

Sewice

Contracts

80M2G2224

You can have the secure feeling that GE Consumer Service will still be there

after your warranty expires. Purchase a GE contract while your warranty is still
in effect and you’ll receive a substantial discount. With a multiple-year contract,

you’re assured of future service at today’s prices.

Parts

andAccessories

80@62&2002

kdividuds quafified

to service their own appliances

User maintenance instructions

contiined in this

booMet

can have needed parts or accessories sent directly to

cover procedures intended to be performed by any user.

their home. The GE parts system provides access to over

Other servicing

gener~yshodd

be referred to

qutified

47,000 parts... and all GE Genuine Renewal Parts are

service personnel. Caution must be exercised, since

fully warranted. VISA, MasterCard and Discover cards

~proper

servicing may cause unsafe operation.

are accepted.

YOUR GE GAS RANGE

WARRANTY

Staple sales slip or

cancelled

check

I

here. Proof of original purchase date

-

is needed to obtain service ,

under

warrantv.

WHAT IS COVERED

FULL ONE-YEAR WARRANTY

This warranty is extended to the

For one year from date of original

original purchaser and any succeeding

purchase, we will provide, free of

owner for products purchased for

charge, parts and service labor in

ordinary home use in the 48 mainland

your home to repair or replace

states, Hawaii and Washington,

D.C.

any

pati of

the range that fails

In Alaska the warranty is the same

because of a manufacturing defect.

except that it is LIMITED because you
must pay to ship the product to the
service

&hop

or” for the service

technician’s travel costs to your home.
All warranty service will be provided

by our Factory Service Centers or by
our authorized Customer

Car@

servicers during normal working hours.
Should your appliance need service,

during the warranty period or beyond,
call 800-GE-CARES (800-432-2737).
In Canada consult your telephone

directoy for the Cameo Service Center.

WHAT IS NOT COVERED

● Service trips to your home to

adequate electrical, gas, exhausting

teach

vou

how to use the

~roduct.

and other connecting facilities as

Read your Use and Care material.

described in the

lnsta~ation

Instructions

If you then have any questions

provided with the product.

about operating the product,
please contact your dealer or our
Consumer Affairs office at the
address below, or call, toll free:
GE Answer

Cente@

800.626.2000
consumer information service

● Replacement of house fuses or

resetting of circuit breakers.

● Failure of the product if it is used

for other than its intended purpose

or used commercially.

● Damage to product caused by

accident, fire, floods or acts of God.

WARRANTOR IS NOT RESPONSIBLE
FOR CONSEQUENTIAL DAMAGES.

● Improper installation.

If you have an installation problem,

contact

Vour

dealer or installer.

You are-responsible for providing

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

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

va~

from state to state.

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

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225

This book is printed on recycled paper.

JGBP24 JGBP30

1

Part No. 164 D2764P053

Pub

No. 49-8543

JGBP25

JGBP32

JGBP29

JGBP33

Printed in Louisville, K\’

–

7-94

CG