Kenmore 36274224302, 36274222302, 36274221302, 36274221301, 36274220302 Owner’s Manual

GAS RANGE

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Safety Instructions

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

Important Safety Instructions ................. 2-6, 30

Operation

Baking ...................................... 14, 15

Broi}ing/Broiling Guide .................. 19, 20

Clock and Timer .......................... 10

Features of Your Range .................... 7

Roasting, Roasting Guide ................ 17, 18

Surface Cooking ........................ 8, 9

Care & Maintenance

Before You Call for Service ................ 40, 41

Care and Cleaning .................... 21-27

Consumer Services .......................... 84

Master Protection Agreement ................... 42

Repair Services ......................... 84

Thermostat Adjustment ....................... 16

Warranty .................................. 42

Installation Instructions

Air Adjustment ............................ 36, 38

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

Connect the Range to Gas ............... 32-34

Dimensions & Clearances ................... 29

Electrical Connections ................... 34, 35

For Your Safety .............................. 28

LP .......................................... 39

Service ................................ back cover

En Espafioi

lnstrucciones en espafiol .................. 43

IIIIIIII Inlllllll/ll!lI/!LIJ

For your convenience and future reference, please

write down your model and serial numbers in the

space provided, The model number and serial number

of your gas range can be found on a plate fastened to
the front frame behind the broiier drawer, storage drawer
or kick panel,

AWARNING

° ALL RANGES CAN TIP

• INJURY TO PERSONS
COULD RESULT

, INSTALL ANTI-TIP DEVICES

PACKED WITH RANGE

• SEE INSTALLATION
INSTRUCTIONS

MODEL NUMBER:

SERIAL NUMBER:

WARNING: If the information in this

manual 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

© Sears, Roebuck and Co.

• 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 supplter'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.

Read all instructions before
using this appliance.

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 cause minor exposure to four
of these substances, namely benzene, carbon

monoxide, formaldehyde and soot, caused primarily by

the incomplete combustion of natural gas or LP fuels,

Properly adjusted burners, indicated by a bluish
rather than a yellow flame, will minimize incomplete

combustion. Exposure to these substances can be

minimized further by venting with an open window or
using a ventilation fan or hood_

When You Get Your Range

• Have the installer show you the location of the
range gas shut-off valve and how to shut it off
if necessary.

• Have your range installed and properly grounded
by a qualified installer in accordance with the
Installation Instructions. Any adjustment and service

should be performed only by qualified gas range

installers or service technicians.

• Plug your range (electronic ignition models only)
into a 120-volt grounded outlet 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 Coder DO not use an extension
cord with this appliance

• Do not attempt to repair or replace any part of

your range unless it is specifically recommended

in this guide. Alt other servicing should be referred

to a qualified technician.

,,' Be sure all packing materials are removed from

the range before operating itto prevent fire or smoke
damage, should the packing material ignite.

* Locate the range out of kitchen traffic path and

out of drafty locations to prevent pilot outage
(on models with standing pilots) and poor air

circulation.
After prolonged use of a range, high floor

temperatures may result and many floor coverings
will not withstand this kind of use. Never install the

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

Be sure your range is correctly adjusted by a
qualified 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..

kWARNING: These adjustments must be

made by a qualified service technician in accordance
with the manufacturer's instructions and all codes and

requirements of the authority having jurisdiction.. Failure
to follow these instructions could result in serious injury
or property damage, The qualified agency performing
this work assumes responsibility for the conversion,

AWARNING'.

All ranges can tip and injury could
result. To prevent accidental tipping
of the range, attach it to the wall and

floor by installing the Anti-Tip device
supplied.

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

the universal Anti-Tip device WB2X7909

Call 1-800-4-MY-HOME®o

To check if the device is installed and

engaged properly, remove the broiler

drawer and inspect the rear leveling leg.

Make sure it fits securely into the slot.

if you pul! the range out from the watl 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
manual Failure to take this precaution could result in

tipping of the range and injury.

Using Your Range

= Do not leave children alone or unattended where

a range is hot or in operation. They could be

seriously burned

• Cook meat and poultry thoroughly--meat to at least
an INTERNAL temperature of t60°F and poultry to
at least an INTERNAL temperature of 180°t=+Cooking

to these temperatures usuatiy protects against
feodborne illness

° Do not allow anyone to climb, stand or hang on

the door, storage or broiler drawer (depending on
model) or cooktop. They could damage the 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,

= CAUTION: ITEMS OF INTEREST TO CHILDREN

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

CHILDREN CL!_B!NG ON THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY INJURED.

* 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 flames 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
completeIy 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 or broiler drawer can be smothered

completely by dosing the oven door or drawer and
turning the oven off or by using a multi-purpose dry

chemical or foam-type fire extinguisher+

, Do not store flammable materials in an oven,

broiler drawer 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.

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

Surface Cooking

= Always use the LITE position (on models with

electronic ignition) or the HI position (on models
with standing pilots) 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 ca[ch 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 holders

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
letting them extend 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 are located in the
following places:

-- Oven vent at the rear of the cooktop.

-- Air intake under the broiler drawer.

, Do not let cooking grease or other flammable

materials accumulate in or near the range.

° Large scratches or impacts to glass doors can

lead to broken or shattered glass.

-- Air vent at the top of the oven door

• Do not lift the cooktop on sealed burner models
Lifting the cooktop can lead to damage and improper

operation of the range+

• Do not use a wok on models with sealed burners
if the wok has a round metal ring that is placed

over the burner grate to support the wok. This ring

acts as a heat trap, which may damage the burner

grate and burner head° Also, it may cause the burner
to work improperly.. This may cause a carbon monoxide

level above that allowed by standards, resulting in

a health hazard.

, Foods for frying should be as dry as possible.

Frost on frozen foods or moisture on fresh foods

can cause hot fat to bubble up and over 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_

• If a combination of oils or fats will be used in frying,

stir together before heating or as fats melt slowly_

• Always heat fat slowly and watch as it heats.

= 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..

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.

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 coo! 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 the range is located near a window, do not hang

long curtains that could blow over the top burners and

create a fire hazard°

When a pilot goes out (on models with standing
pilots), you will detect a faint odor of gas as your signal

to relight the piloto When relighting the pilot, make sure
the burner controls are in the OFF position, and follow
instructions in the Installation Instructions to relight.

If you smell gas, and you have already made sure
the pilots are lit (on models with standing pilots), turn
off the gas to the range and call a qualified service
technician. Never use an open flame to locate a leak.

,, 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

grates. This wil! both save cleaning time and prevent

hazardous accumulations of food, since heavy
spattering or spil]overs left on the range can ignite.

Use pans with handles that can be easily grasped
and wil! remain cool.

* Keep all plastics away from the top burners.

• Do not leave
plastic items

on the cooktop--

they may melt
if left too close

to the vent°

Vent appearance and location vary

Baking, Broiling and Roasting

• Do not use the oven for a storage area. Items
stored in the oven can ignite.

• Stand away from the range when opening the door
of a hot oven. The hot air and steam that escape

can cause burns to hands, face and eyes.

° Keep the oven free from grease buildup.

Cleaning Your Range

• Clean only parts listed in this Use and Care Guide.

• Keep the range clean and free of accumulations

of grease or spiltovers, which may ignite.

• Be careful when you clean the cooktop because
the area over the pilot will be hot (for standing

pilot models).

• Place the oven shelves in the desired position
while the oven is cool.

• Pulling 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°

• Never use aluminum foil to line the oven bottom.

Improper use of foil could start a fire.

• 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.

o Always remove broiler pan from the oven or the

broiler compartment as soon as you finish broiling.

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

• For continuous clean models, do not use oven

cleaners on any of the continuous cleaning
surfaces. Continuous cleaning surfaces can be
identified by their rough surface finish.

• 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 correctly to

reduce the possibility of grease fires.

• if you should have a grease fire in the broiler pan,
turn the oven off and keep the broiler compartment

door closed to contain fire until it burns out°

SAVE THESE INSTRUCTIONS

NOTE: Not all models have a!l features. Appearance of features varies.

Oven Vent (location varies)

Clock and 13met

(onsome models)

Surface Burners, Drip Pans
(on some modefs), and Grates

Oven Light Switch

(on some models)

Oven Interior Light
(on some models)

Oven Shelves

Oven Bottom

Model and Serial Numbers

Broiler Drawer

i

11 !(

t

Lift-Up Cooktop (on models

with standard twin burners)

Surface Burner Control Knobs

OVEN TEMP Knob

I!

Oven Shelf Supports

Lift-Off Oven Door

Installation Clearances Label

Air Intake

Broiler Pan and Grid

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

m _J,_l(ll_

I I

I

Burner

Lighting Instructions for

Standing Pilot Models

The surface burners on these ranges have standing pilots
that must be tit initially

AUTION: Make sure the surface burner

control knobs are in the OFF positionbefore attempting
to light the pilots

To light the pilot:

1. Raise the cooktop

2. Light both pilots with

a match

3 To avoid pilot outage,

use caution when closing

cooktop after lighting pilots

4. Observe the lighted burners Compare the flames to

pictures in the Before You Call for Service section°
If any flame is unsatisfactory, call for service

NOTE: If the pilot is too high or low, you can adjust it
See the Adjust the Surface Burner Pilots If Necessary

section of the Installation Instructions

Lighting instructions for

Electronic Ignition Models

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

In case of a power failure, you can light the surface
burners on your range with a match Hold a lighted match
to the burner, then turn the knob to the LITE position°
Use extreme caution when lighting burners this way.

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

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 cookwareo

j\

Surface Burner Controls

The knobs that turn the surface burners on and off are

marked as to which burners they control.
The two knobs on the left control the left front and

left rear burners The two knobs on the right control

the right front and right rear burners

On ranges with sealed burners:

• The smaller burner (right rear position) will give
the best simmer results It offers precise cooking
performance for delicate foods, such as sauces

or foods which need to cook over low heat for
a long timer 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)

° On some models, the burners are all the same

size and power

Before Lighting a Burner

= If drip pans are supplied with your range, they should

be used at alt times

• Make sure all grates on the range are in place before
using a burner

To Light a Surface Burner

Electronic Ignition Models:
Make sure all burners and caps are

in place.
Push the control knob in and turn it

to LITE. You will hear a little "clicking"

noise--the sound of the electric spark
igniting the burner

Standing Pilot Models:
Push the control knob in and turn it to HI position.

The burner should light within a few seconds.
After the burner ignites, turn the knob to adjust the

flame size

Flame will be almost horizontal and wilt lift slightly

away from the burner when the burner is first turned

on. A blowing sound may be heard the first few
seconds. This normal sound isdue to an improved

design for injection of gas and air into the burner Put a
pan on the burner before lighting it, or adjust the flame

to match pan size as soon as it lights, and the blowing

sound will stop

After Lighting a Burner

Wok This Way (on models with sealed burners)

• After the burner ignites, turn the knob to adjust
the flamen

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

you want to use.

o Do not operate a burner for an extended period of time

without cookware on the grater The finish on the grate

may chip without cookware to absorb the heat.

• Be sure the burners and grates are cool before you
place your hand, a pot holder, cleaning cloths or other

materials on them.

How to Select Flame Size

Watch the flame, not the knob, as you reduce heat,
When fast heating is desired, 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 will not result in faster heating
of the cookware and could be hazardous,,

We recommend that you
use a 14-inch or smaller

flat-bottomed wok. Make sure
the wok bottom sits flat on the

grate. Only a flat-bottomed wok should be used.
They are available at your local retail store.

Do not use a flat-bottomed
wok on a support ring.

Placing the ring over the
burner grate may cause the
burner to work improperly,
resulting in carbon monoxide

levels above allowable standards,
This could be dangerous to your health.

Stove Top Grills (onmodelswith sealed burners)

Do not use stove top grills on
your sealed gas burner& If you
use the stove top grill on the
sealed gas burner it will cause
incomplete combustion and

can result in exposure to
carbon monoxide levels above allowable standards.

This can be hazardous to your health,

Top-of-Range Cookware

Aluminum: Medium-weight cookware is recommended

because it heats quickly and evenly. Most foods brown
evenly in an aluminum skillet. Use saucepans with tight-

fitting lids when cooking with minimum amounts of water.
Cast-lrom If heated slowly, most skillets will give

satisfactory results..
Enamelware: Under some conditions, the enamel

of some cookware may melt.. Follow cookware
manufacturer's recommendations for cooking methods.

Glass: There are two types of glass cookware---those
for oven use only and those for top-of-range cooking
(saucepans, coffee and teapots), Glass conducts heat
very slowly

Heatproof Glass Ceramic: Can be used for either
surface or oven cooking. It conducts heat very slowly

and cools very slowly Check cookware manufacturer's
directions to be sure it can be used on gas ranges.

Stainless Steel: This metal alone has poor heating
properties and is usually combined with copper,

aluminum or other metals for improved heat distribution°
Combination metal skillets usually work satisfactorily if

they are used with medium heat as the manufacturer
recommends°

Clock and Timer (on some models)

,o.c,o1

(appearance may vary)

To Set the Timer

1. Press the TIMER ON/OFF pad.

2. Use the A or V pads to set the timer. Short taps on

the A or V pad change the timer's setting one minute
at a time, Pressing and continuing to hold the A pad

increases the setting ten minutes at a time.,

Follow the directions below if your range has the clock
and timer shown above. You have the choice of having

the timer show the time counting down or the time of day.

In either case, the timer will signal at the end of the timer
period to alert you that the time is up.

To Set the Clock

NOTE: When you first plug in the range or after a power

failure, the entire Clock/Timer display will light up.

1. Press the CLOCK pad,

2. Press and held the A er V pad and the time of day
wil! change 10 minutes at a time. To change the time

by single minutes, give the pads short taps.

3. Press the CLOCK pad to start the clock,

3. Once you have set your timer, press the TIMER
ON/OFF pad to start timing,. As the timer counts down

a signal will indicate when one minute is left,,After this
signal, the display will count down in seconds, When

time runs eut, a final signal will sound., Press the
TIMER ONIOFF pad to stop the signal,

TO Change or Cancel the Timer Setting

When the timer is counting down, use the A or V pads
to change the remaining time, or press the TIMER
ON/OFF pad to stop the timer° The timer cannot be
cancelled unless you have fully completed "set timer"

instructions above

To Display the Clock While the Timer
Is Operating

Pressing the CLOCK pad while the timer is operating
will not interfere with the timer's operation; the display
will change te show the clock, but the timer will centinue
te count down and will still signal when time is up. Press
the TIMER ON/OFF pad again to change the display

back to show the timer.,

10

Before Using Your Oven

Be sure you understand how to set the control properly,

Practice removing and replacing the shelves white 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.

To avoid possible burns, place the shelves in the desired

position before you turn the oven on_

Lighting Instructions for

Standing Pilot Models

• Proper flame configuration: While using the oven
burner, visually check the burner flame in the broiler
compartment, tf flame does not burn as described in
the Installation section of this guide, adjust the flame
following the directions on those pages°

• Power failure: An electrical power failure will not affect
a lighted standing oven pilot,.

Lighting Instructions for
Electric Ignition Models

The oven burner is lighted by electric ignition

(on some models).

Some models have standing oven pilots that must be
lit initially.

To light the oven pilot:

1. Remove the oven door,, See Lift-Off Oven Door
in the Care and cleaning of range section.

2o Remove the oven shelves,

3. Remove the oven bottom. To remove:

• Remove knurled .,_. J',..___,tl

screws holding
down rear of oven

bottom.

at finger slots on

. sooveo,o o

each side. Ovenbottom

° Lift rear of oven bottom enough to clear the

lip of range frame, then pull out. Shield

4. Locate the pilot in
the back of the C

oven bottom,, The
pilot is attached to

the left side of the
oven burner.

(on some models)

c

To light the burner, turn 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 repeatedly cycles--off completely, then
on with a full flame--to keep the oven temperature

controlled,

Power Outage

CAUTIO N: Donotmakeanyattempt to

operate the electric ignition oven during an electrical
power failure. The oven or broiler cannot be lit
during a power failure, Gas wiit 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_

Pilot

5. To light the oven pilot, push
in and hold the oven control

knob while lighting the pilot
with a long match or match
holder. Once the oven pilot
is lit, continue holding the

oven control knob for one
minute before re]easing.

No adjustments are required for natural gas. If the
range is connected to LP gas, contact the person
who installed your range or made the conversion,.

11

OVEN TEMP Knob

Oven Shelves

The OVEN TEMP knob is located on
the controI pane! on the front of the

range. Simply turn the knob to the

desired cooking temperatures..

tt will normally take 30-90 seconds

before the flame comes on.. After
the oven reaches the selected

temperature, the oven burner

repeatedly cycles--off completely, then on with a

full flame--to maintain the selected temperature.

Oven Light (on some models)

Use the switch on the control panel to turn the oven light

on and off.

The shelves have
stop-locks so, when

placed correctly on the

shelf supports (A through

E), they will stop before

coming completely out;
they also will not tilt.

When placing and removing
cookware, pull the shelf out to

the bump on the shelf supporL
To remove a shelf,

pult it toward you, tilt
the front end up and
pull it out°

To replace, place
the end of the shelf

(stop-locks) on the
support, tilt up the front
and push the shelf ino

NOTE: The shelf is not designed to slide out at the
special low (R) shelf position.

12

Shelf Positions

Oven Vents

The oven has five shelf
supports for baking and

roasting as shown in this
iltustration--A (bottom),
B, C, D and E (top) It aiso
has a special low shelf

position (R) for roasting
extra rarge items, such as

a large turkey--the shelf is
not designed to s}ide out at

this position. The shelf positions for cooking are
suggested in the Baking and Roasting sections.

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

• Avoid touching the vent openings and nearby
surfaces during oven or broiler operation.

They may become hot.

, Do not leave plastic

or flammable items
on the cooktop--

they may melt or

ignite if left too
close to the vent.

Vent appearance and location vary

° 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 closed containers on the cooktopo

The pressure in closed containers may increase,
which may cause them to burst

Oven Moisture

As your oven heats up, the temperature change of
the air in the oven may cause water droplets to form

on the door glass. These droplets are harmless and
will evaporate as the oven continues to heat up,

13

Baking

Your oven temperature is controlled very accurately
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. If you think
an adjustment is necessary, see the Adjust the Oven

Thermostat section.
NOTE: Your oven is not designed for open-door cooking.

How to Set Your Range for Baking

To avoid possible burns, place the shelves in the

correct position before you turn the oven on,,

1. Close the oven door1 Turn the OVEN TEMP knob
to the desired temperature..

2. Check the food for doneness at the minimum time

on the recipe. Cook longer if necessary.

3. Turn the OVEN TEMP knob to OFF and then

remove 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.

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

Type of Food Shelf Position
Angel food cake B

Biscuits or muffins B or C

Preheating

Preheat the oven if the recipe calls for ito Preheat means
bringing the oven up to the specified temperature before

putting the 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

Baking Pans

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

• Dark, rough or dull pans absorb heat resulting in

a browner, crisper crust° Use this type for pies..

o Shiny, bright and smooth pans reflect heat, resulting

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

o Glass baking dishes also absorb heat. When baking in

glass baking dishes, the temperature may need to be
reduced by 25°F (13°C)..

• If you are using dark non-stick pans, you may find that

you need to reduce the oven temperature 25°F (13°C)
to prevent over-browning,

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..

Cookies or cupcakes B or C
Brownies B or C

Layer cakes C
Bundt or pound cakes B

Pies or pie shells B or C

Frozen pies A (on cookie sheet)
Casseroles B or C

Roasting B or R

Pans should not touch each other or the walls of the
oven° Allow 1- to !_,,_-inch(2.5- to 4-cm) 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 (continued)

Use of Aluminum Foil

Never cover the oven bottom with aluminum foil.
Never entirely cover a

shelf with aluminum
foil. This will disturb the
heat circulation and result

in poor baking Aluminum
foil may also be used to
catch a spillover, To do
so, place a small sheet

of foil on a lower shelf
several inches betow

the food,

Don't Peek

Set the timer for the estimated cooking time and
do not open the door to lookat 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 the Oven Thermostat--

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 cooking 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 thermometers,

such as those found in grocery stores, to check the
temperature setting of your new oven, These
thermometers may vary 20-40°F (11-22°C)

To Adjust the Thermostat

Puli 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.

Air Adjustment Shutter for Oven Burners

The air adjustment shutter for the bottom burner
regulates the flow of air to the flames.

See the Installation Instructions of this guide for
instructions for location and proper adjustment of

the shutter_

The Type of Margarine Will Affect

Baking Performance

Most recipes for baking have been developed using
high fat products such as butter or margarine (80% fat)°

,-, _-_ ,_ _, t._ rJ_._ may not give "'--If you ..... "-

same results as with a higher fat producL
Recipe failure can result if cakes, pies, pastries, cookies

or candies are made with low fat spreads., The lower the
fat content of a spread product, the more noticeable

these differences become.,

Federal standards require products labeled "margarine"

to contain at least 80% fat by weight.. Low fat spreads,
on the other hand, contain less fat and more water_

The high moisture content of these spreads affect the
texture and flavor of baked goods. For best results with
your old favorite recipes, use margarine, butter or stick
spreads containing at least 70% vegetable oil.

(appearance may vary)

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 (6°C). [Range is plus

or minus 60°F (33°C) from the arrow.]

We suggest that you make the adjustment one click from
the original setting and check oven performance before

making any additional adjustments.
After the adjustment is made, retighten screws so they

are snug, but be careful not to overtighten. Reinstall
knob on range and check performance.1

16

Roasting

If your model has a latch, do not lock the oven
door during roasting. The latch is used for

self-cleaning only.

Roasting is cooking by dry heat. Tender meat or poultry
can be roasted uncovered in your oven.. Roasting
temperatures, which should be low and steady, keep
spattering to a minimum°

The oven has a special
low shelf position (R) just

above the oven bottom.
Use it when extra cooking

space is needed, for
example, when roasting

a large turkey.. The shelf is
not designed to slide out
at this position.

Roasting is really a baking procedure used for meats_
Therefore, the oven controls are set for Baking..
(You may hear a slight clicking sound indicating the
oven is working properly.)

Most meats continue to cook slightly while standing after
being removed from the oven. Recommended standing

time for roasts is 10 to 20 minutes. This allows the roasts
to firm up and makes them easier to carve° The internal
temperature wil! rise about 5° to 10°F (3° to 6°C),. If you

wish to compensate for the temperature rise, remove the

roast from the oven when its internal temperature is 5° to
10°F (3° to 6°C) less than the temperature shown in the
Roasting Guide.

3. Turn the OVEN TEMP knob to the desired temperature
(you may hear a slight clicking sound, indicating the

oven is working properly). See the Roasting Guide for
temperatures and approximate cooking times

4. When roasting is finished, turn the OVEN TEMP knob
to OFF and then remove the food from the oven°

Dual Shelf Cooking

This allows more than one food to be cooked at the same
timer For example: While roasting a 20-1b. (10 kg) turkey

on shelf position R, a second shelf (if so equipped) may
be added on position D so that an additional food such as
scalloped potatoes can be cooked at the same time.
Foods cooked with the turkey should be added toward

the end of the time allowed for the turkey_ For example,
potatoes which cook for I hour should be added to the

oven 1 hour before the end of cooking time for the turkey.

Use of Aluminum Foil

Never cover the oven bottom with aluminum foil.
Never entirely cover a shelf with aluminum foil.

This will disturb the heat circulation and result in poor
baking° Aluminum foil may also be used to catch a
spilloven To do so, place a small sheet of foil on a

lower shelf several inches below the foo&

Frozen Roasts

Remember that food will continue to cook in the hot oven,

even after it has been turned off, and should be removed
when the desired internal temperature has been reached_

1. Position oven shelf at
position B for small

size roast (3 to 5 Ibs.1
[1.3 to 23 kg]) and at
position R for larger

roasts.

2, Check the weight of the meat° Place the meat

fat-side-up or the poultry breast-side-up on roasting
grid in a shallow pan. The melting fat wilt baste the
meal Select a pan as close to the size of the meat

as possible. (The broiler pan with grid is a good pan
for this.)

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

without thawing, but allow 15 to 25 minutes per pound

(450 grams) additional time (15 minutes per pound

for roasts under 5 pounds [243 kg], more time for

larger roasts)..

Make sure poultry is thawed before roasting_ Unthawed
poultry often does not cook evenly. Some commercial
frozen poultry can be cooked successfully without
thawing_ Follow the directions given on the package label

17

Roasting Guide

Oven Approximate Roasting Time Internal

Type Temperature Doneness in Minutes per Pound Temperature
Meat

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

Lamb leg or bone-in
shoulder*

VeaI shoulder,
leg or loin*

Pork loin, rib
or shoulder*

Haft=, precooked

Poultry

Chicken or Duck
Chicken pieces

Turkey

325°F (163°C)

325°F (163°C)

325°F (163°C)

325°F (163°C)

325°F (163°C)

325°F (163°C)
350°F (177°C)

325°F (163°C)

Rare:
Medium:
Well Done:

Rare:
Medium:

Well Done:
Well Done:

Well Done:

"5oWam_:

Well Done:
Well Done:

Well Done:

3 to 5 Ibs.
(1.4 to 2.3 kg)

24-35
35-39

39-45 31-33
21-25 20-23

25-30 24-28
30-35 28-33

35-45 30-40

35-45 30-4O

18-23 minutes per pound

(450 grams) any weight

3 to 5 lbs. Over 5 Ibs.

(1.4 to 2.3 kg) (2.3 kg)
35-40 30-35
35-40

10 to 15 lbs. Over 15 Ibs.
(4.5 to 6.8 kg) (6.8 kg)

16-22 12-t9

6to 81bs.
(2.7to 3.6 kg)

18-25 140-150°F

25-3'1 150-160°F

170-185°F (77-85°C)
t40-150°F (60-66°C)1"

150-160°F (66-71 °C)
t70-185°F (77-85°C)

170-180°F (77-82°C)

170-180°F (77-82°0)

115-125°F (46-52_0)

185-190°F (85-88°C)
185-190°F (85-88°C)

in thigh:

185-190°F (85-88°C)

(60-66°C)t
(66-71 °C)

* For boneless rolled roasts over 6" (15 cm) thick, add 5 to 10 minutes per pound (450 grams) to times given above.
I" The U_S. Department of Agriculture says, "Rare beef is popular, but you should know that cooking it to only 140°F

(60°0) means some food poisoning organisms may survive." (Source: __fe Food Book. Your Kitchen Guide. USDA
Rev. June 1985.)

18

Broiling

Broiling is cooking food by direct heat from above the

food.. Your range has a convenient drawer below the oven
for broiling. It also has a specially designed broiler pan

and grid that allows the dripping fat to drain away from
the high heat of the gas flame.

It is recommended that meat be cooked to at least an

INTERNAL temperature of 160°F (71°C) and poultry
to at least an INTERNAL temperature of 180°F (82°C)
Cooking to these temperatures usually protects against

foodborne illness.
Distance from the heat source may be changed by

positioning the broiler pan and grid on one of the three
shelf positions in the broiler drawer--A (bottom of broiler
drawer), B (middle) and C (top).

Most fish and tender cuts of meat can be broiled.
Follow these directions to keep spattering and smoking

to a minimum.

The oven door and broiler drawer door must be

closed during broiling.

Turn most foods once during cooking (the exception is
thin fillets of fish; oil one side, place that side down on the

broiler grid and cook without turning until done). Time the

food for about one-half the total cooking time, turn the
food, then continue to cook to the preferred doneness.

Use of Aluminum Foil

You can use aluminum foil
to line your broiler pan and

broiler gri& However, you
must mold the foi! tightly
to the grid and cut slits in
it just like the grid_

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.

Never cover the oven bottom with aluminum foil,
Never entirely cover a

shelf with aluminum foil.
This will disturb the heat

circulation and result in
poor baking. Aluminum

foil may also be used to
catch a spillover. To do so,
place a small sheet of foil

on a lower shelf several
inches below the food

Cut slits in the foil just like the grid

How to Broil

1. The broiler drawer does not need to be preheated
for broiling.

2, If the meat has fat or gristle around the edge, cut

vertical slashes through both about 2" (5 cm) apart,
but do not cut into meat° If desired the fat may be

trimmed, leaving a layer about 1/8" (3 ram) thick..

3. Arrange the food on the grid and position the broiler
pan on the appropriate shelf in the broiler drawer.

Placing the food closer to flame sears the exterior
and increases the surface browning of food, but also
increases spattering and the possibility of fats and
meat juices igniting.

4. Close the broiler drawer and turn the OVEN TEMP
knob to BROIL..

5. When broiling is finished, turn the OVEN TEMP knob

to OFR Remove the broiler pan from the broiler drawer

and serve the food immediately. Do not leave a soiled
broiler pan and grid inside the range.

19

Broiling Guide

The oven door and broiler drawer must be closed
during broiling.

o Always use the broiler pan and grid 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 fat evenly around the
outside edges of the meat. To slash, cut crosswise
through the outer fat surface just to the edge of the
meal Use tongs to turn the meat over to prevent
piercing the meat and losing juices°

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

= When arranging the food on the pan, do not let fatty

edges hang over the sides because dripping fat could
soil the oven,.

° The broiler drawer does not need to be preheated_

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

* Frozen steaks can be broiled by positioning the broiler

pan and grid at next lowest shelf position and increasing
cooking time given in this guide 11/2times per side.

The size, weight,
thickness, starting
temperature and your
preference of aloneness
will affect broiling times
This guide is based on
meats at refrigerator

temperature
i'The U.S Department

of Agriculture says
"Rare beef is popular,
but you should knew
that cooking it to only
140°F (60°C) means
some food poisoning

organisms may
survive" (Source:
Safe Food Book.

Your Kitchen Guid_,
USDA Rev June 1985 )

The ovenhas 5 shelf
positions

Food

Bacon

Ground Beef
Well Done

Beef Steaks

Rare1
Medium
Well Done

Rarer
Medium
Welt Done

Chicken

Bakery Products
Bread (Toast)or 2-4 slices

Toaster Pastries 1 pkg. (2)
English Mullins 2, split

Lobster Tails 2-4

Fish 1 Ib (450 g) fiUets

Ham Slices 1" (2 5 era) thick C 8 8

Precooked t12" (13 mm) thick D 6 6

Pork Chops 2 (1;2" [13 mini thick) B 10 4-5 Slash fat
We}l Done 2 (1" [25 cm] thick}, B t3 9-12

Lamb Chops

Medium 2 (I" [25 cm] thick), C 8 4.-7 Slash tat
Well Done about16-12 oz

Medium 2 (I_,4" [38 cm] thick), C 10 4-6
Well Done about 1 fb. (450 g) C 17 t2-14

Wieners, _ i ibl (450 g) pkg (i0) C i 6 i-2 itdesired, split sausages in half

similar precooked I I I _ length-wise; cut into 5-6" (13-15 cm)

sausages, bratwurst j j ___.__[ j_ pieces.

*See illustration for description of shelf positions

Quantity and/or Shelf* 1st Side 2nd Side
Thickness Position Minutes Minutes Comments

_/_Ib (227 g) B 4 3 Arrange in single layer
(about 8 thin slices)

1 ib (450 g) (4 patties) B 10 7-10 Space evenly Up to 8 patties
V2"_.4"(13-19 ram) thick takeabout same time.

1" (2 5 cm)thick
(1-1V_Ibs [450 g-680 gI)

1W' (3 8 cm) Ihick
(2-2V_Ibs [907 g-1 13 kg})

, ,, , , ,

1 whofe(2-21/=Sbs A
[907g-1 13 kg]),

split lengthwise
Bone.in,4 bone-in breasts A

(6--8oz 1170g-227 g] ea )

¼"-_" (6-t3 mm) thick

about 1 lb. (450 g)

(284--340 g) C 10 I0

C
C

B

C
C

B

C 2-3 1/2-1

C 3-5
A !3-16 Do not

C 5 5

9

12
13

10

12-15

25

30-35

25-30

7

5-6
8-9

6-7

10-12
16-18

15

10-15

turn over

Steaks less than 1" (2 5 cm)
thickcook through before

browning Pan fryingis
recommended

Slash tat

, ,, , , ,, ...... , ..... ,,,, ,,,,,,

Reduce times about 5 to 10 minutes

per side for cut-up chicken Brush each

side with melted butter Broil with
skin sfde down first.

Space evenly Place English
mutfins cut-side-up and

brush with butler, if desired.
Cutthrough back of shell and spread

open Brush with melted butter before
broiling and after hatlot broiling time.

Handle and turn very carefully Brush
with lemon butter before and during

broiling, il desired. Preheat broiler to
increasebrowning.

Increase times 5 to 10 minutes per
side for 1W' (3 8 cm) thick or home

cured,

20

Propercareandcleaningareimportantsoyourrangewill
giveyouefficientandsatisfactoryservice.Followthese
directionscarefullyincaringforittohelpassuresafeand

propermaintenance_

BESURE ELECTRICAL POWER IS DISCONNECTED

BEFORE CLEANING ANY PART OF YOUR RANGE.

Sealed Burner Assemblies (on some models)

CAUTION: DoNOTOPERATETHE

COOKTOP WITHOUT ALL BURNER PARTS AND
DRIP PANS (if so equipped) IN PLACE.

Grate

O Burner cap

Burner head

Drip pan
(on some models)

Electrode

Turn a!l the controls off before removing burner parts
and drip pans (if so equipped).

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

Lift off burner parts for cleaning when they are cool

CAUTION: ,',\

The electrode of Electrode
the spark igniter is

exposed when the
burner head is removed. When one burner is turned

to LITE, all the burners spark,, De 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 Heads (on sealed burners only)

remember their size and location, Replace them in

NOTE: Before removing the burner heads and caps,

the same location after cleaning.,

For proper ignition, make
sure the small hole in the

section that fits over the
electrode is kept open,

A sewing needle or bare
wire works well to

unclog iL
The slits in the burner heads of your range must be

kept clean at all times for an even, unhampered flame.

You L_ ._ _._ ._._ _,___L ...... ..__,...... ._ ,._HuUL CL__z ut_

after bad spiltovers, which could clog these openings.
To remove burned-on food, soak the burner heads in a

solution of mild liquid detergent and hot water for 20-30
minutes. For more stubborn stains, use a toothbrush.

Before putting the burner heed back, shake out excess
water and then dry it thoroughly by setting it in a warm
oven for 30 minutes°

Replace the burner heads
and caps. Make sure that
the heads and caps are
replaced in the correct

iocation,. There is one
small, 2 medium and
one large cap.

NOTE: On some models,
the burner heads and

caps are all the same size
and can be used in any of

the 4 needed locations°
NOTE: Do not use steel wool or scouring powders

to clean the burners.

_--,I--.. U..Itt_t_ r..... t_,_,_ _Sr.._'.;!-Ib

8

After cleaning, make sure the slot

in the burner head is positioned

over lhe electrode

2t

Burner Caps (on sealed burners only)

Lift off when cool. Wash burner caps in hot, soapy water
and rinse with clean water. You may scour with a plastic

scouring pad to remove burned-on food particles,

Dry caps in a warm oven or with a cloth--don't reassemble

them wet Replace the caps back onto the burner heads°

Left Drip Pan Right Drip Pan

Drip Pans (on some models)

Remove the grates Left

and lift out the drip
pan& The drip pans

can be cleaned in a
dishwasher or by hand,.

To get rid of burned-
on food, place the
drip pans in a covered
container. Add 1/4 cup ammonia and let them soak
several hours Wash, rinse well and dry,

Medium. .Large

L.J _ L-J L..J _

Front of Range

Make sure that caps are replaced on the correct
size burner_ There is one small, 2 medium and

one large cap. Sizes are marked on the bottom of
medium and large caps,

NOTE: On some models, the caps are all the same size
and can be used in any of the 4 needed locations°

Burner Grates

Lift out when cool.
The grates should

be washed regularly
and, of course, after

spilloverso 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 whiPe they are weL 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 grate&

When replacing the drip pans, make sure they are in the
correct position.

CAUTION: Do not clean the drip pans in /|

a 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 sit.
When the surface has cooled, wash and rinse° For other

spills such as fat spatterings, etcr, wash with soap and
water once the surface has cooled., Then rinse and polish
with a dry cloth.

Be careflJl when you clean the cooktop because the area

over the pilot will be hot (on models with standing pilots)_

Do not store flammable 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,.

J

To get rid of burned-on food, place the grates in
a covered container_ Add 1/4 cup ammonia and let
them soak several hours or overnight. Wash, rinse
well and dry_

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 a 1

self-cleaning oven,

22

Standard Twin Burners (onsome models)

CAUTION: DO NOT OPERATE THE

BURNER WITHOUT ALL BURNER PARTS AND
DRIP PANS (if so equipped) IN PLACE.

Grate

pan

(on some models)

_) _\, Surface burner

On models with standard twin burners, the cooktop

lifts up for easy access.

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

The burner grates and drip pans (if so equipped) can be
;ifted 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 the surface

burners° If heavy spillover
occurs, remove the surface

burners from the range. Burners liftout for cleaning..
Lift up the cooktop and then lift out the surface burners°

Clean these

holes

thoroughly

On each

burne_

To remove burned-on food, soak the surface burner in
a solution of mild liquid detergent and water_ Soak the

surface burner for 20 to 30 minutes. For more stubborn
stains use a cleanser like Soft Scrub® brand or Bon AmP

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 surface burner openings and

scratch the surface burners° If the holes become clogged,

clean them with a sewing needle or bare wire

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 itback in
the range, making sure it is properly seated and level

Check the flame pattern of each burner_ If the flames are
"jumpy" (not steady), clean the holes again with a sewing

needle or bare wire.

Lift-Up Cooktop (on modelswith 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 Offr

2. Remove the grates.

3. Grasp the two front
burner wells and

lift uF

Some models have dual support rods that will hold the
cooktop up while you clean underneath it.

After cleaning under the cook*top with hot, soapy water
and a clean cloth, lower the cooktop_ Be careful not to

pinch your fingers. Lower coektop gently to avoid blowing
out pilot flames (on models with standing pilots).

NOTE: Do not lift the cooktop on sealed burner models.
Lifting the cooktop can lead to damage and improper
operation of the range.

23

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 broiler drawer.

Broiler Pan and Grid

After broiling, remove the broifer pan from the broiler

compartment. Remove the grid from the pan.. Carefully
pour out grease from the pan into a proper container.

Wash and rinse the broiler pan and grid in hot water

with a soap-filled or plastic scouring pad.

!f food has burned on, sprinkle the grid with detergent

while hot and cover with wet paper towels or a dishcloth,

being careful not to touch the hot surfaces with your
fingers. Soaking the pan will remove burned-on foods.

The broiler pan and grid may be cleaned with a
commercial oven cleaner°

Both the broi_er pan and grid can also be cleaned
in a dishwasher.,

Lower Control Panel (Front Manifold Panel)
and Knobs

It's a good idea to wipe the control panel after each
use of the oven. Use a damp cloth to clean or rinse.
For cleaning, use mild soap and water or a 50/50 solution
of vinegar and water.. For rinsing, use clean water. 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.. Do not bend control
knobs by pulling them up or down or by hanging a towel
or other such loads on them. This can damage the gas

valve shall

The control knobs may be removed for easier

cleaning. To remove knob, pull it straight off the stem.

if knob is difficult to remove, place a towel or dishcloth
between the knob and control panel and pull gently.
Wash the knobs in soap and water, or in a vinegar and

hot water solution.
Metal parts can be cleaned with soap and water° Do not

use steel wool, abrasives, ammonia, acids or commercial
oven cleaner& Dry with a soft cloth.

Do not store a soiled broiler pan and grid anywhere
in the range,

ICAUTION: Do not clean the broiler pan

or grid in a self-cleaning oven.

Oven Shelves

Clean the shelves with an abrasive cleanser or

scouring pad. After cleaning, rinse the shelves with

clean water and dry with a clean cloth°

Oven Light Bulb (on some models)

Disconnect electrical

c.o.,o.: ®

power to the oven at

the main circuit breaker
or fuse box before attempting to replace the

oven light bulb. Do not touch a hot light bulb
with wet hands or a wet cloth, Wait until the

bulb has cooled and use a dry cloth.

The lightbulb is located in the upper left corner of
the oven.. Replace the bulb with a 40 watt appliance

bulb only.

24

Lift-Off Oven Door

The oven door is removable but it is heavy You may
need hefp removing and replacing the door.

To remove the door, open it a few inches to the special
stop position that wilt 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 the hinge could snap back
and 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 hinges snap
back against the oven frame,
pull them back out..

Porcelain Oven Interior (on all models except

continuous cleaning models)
With proper care, the porcelain enamel interior wil! retain

its attractive finish for many years.

Soap and water will normally do the job. Heavy spattering
or spiltovers may require cleaning with a mild abrasive
cleanser. Soap-filled steel wool pads may also be used.

Do not allow food spills with a high sugar or acid content
(such as tomatoes, sauerkraut, fruit juices or pie filling)
to remain on the surface. They may cause dull spots
even after cleaning.

Household ammonia may make the cleaning job easier.
Place t/2cup (125 ml) ammonia in a shallow glass pan

and leave in a cold oven overnight. The ammonia fumes
will help loosen the burned-on grease and food_

When necessary, you may use a commercial oven
cleaner. Follow the package directions,

Cautions about using spray-on oven cleaners:

To Clean the Door

Do not allow excess water to run into any holes or

slots in the door.

Inside of door:

• Allow to cool before cleaning. For light soil, wipe
frequently with mild soap and water (especially after
cooking meat). This will prolong the time between
major cleanings.. Rinse thoroughly.

NOTE: Soap left on the oven door causes additional
stains when the oven is reheated.

• For heavy soil, you can use an oven cleaner (to avoid
damage to continuous clean oven surfaces, remove the
door of these models before spraying) and follow label

instructions. Rinse welt.
See "Cautions about using spray-on oven cleaners"

below,.

Outside of door:

° Use soap and water to thoroughly clean the top, sides

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

of the door..

• Be careful where the oven cleaner is sprayed.
o Do not spray oven cleaner on the electrica! controls

and switches (on some models) because it could

cause a short circuit and result in sparking or fire.

• Do not allow a film from the cleaner to remain on the
temperature sensing bulb-it could cause the oven to

heat improperly. (The bulb is located at the rear of the

oven.) Carefully wipe the bulb clean after each oven
cleaning, being careful not to move the bulb as a

change in its position could affect how the oven bakes_

• Do not spray any oven cleaner on the outside of the
oven door, handles or any exterior surface of the oven,
cabinets or painted surfaces. Oven cleaner can damage

these surfaces.

• Spillage of marinades, fruit juices, tomato sauces
and basting materials containing acids may cause
discoloration and shoutd be wiped up immediately.

When surface is cool, clean and rinse.

• Do not use oven cleaners, cleansing powders or

harsh abrasives such as steel wool pads on the

outside of the door.

25

Oven Bottom

Removable Broiler Drawer

The oven bottom has a porcelain enamel finish.

To make cleaning easier, protect the oven bottom from
excessive spi_lovers by placing a cookie sheet on the
shelf below the shelf you are cooking on_ You can use
aluminum foil if you do not cover the whole shelf. This is
particularly important when baking a fruit pie or other
foods with a high acid content. Hot fruit fillings or other

foods that are highly acidic (such as tomatoes, sauerkraut
and sauces with vinegar or lemon juice) may cause

pitting and damage to the porcelain enamel surface
and should be wiped up immediately_

If a spillover does occur on the oven bottom, allow

the oven to cool first_ Remove the oven bottom for easier

clean-up and to prevent damage to the continuous
cleaning oven coating (on some models)..

To remove the oven bottom:

screws holding down ._1_ /_,. _-...._l

1. Remove the knurled _f_It_L-"_'_'_1_'

the rear of the oven
bottom..

2. Grasp the oven _.
bottom at the finger _\

slots on each side Ovenbottom

3. Lift the rear of the
oven bottom enough to clear the lip of the range

frame, push it back and then pull it up and out.

To remove:

1. When the broiler is coo!, remove the grid and pan..

2. Pull the broiler drawer out
until it stops, then push it

back in about one inch_

3. Grasp the handJe, 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°

Make sure the oven bottom is in place before you

turn the oven on for any reason.

Frequent wipings with mild soap and water (particularly
after cooking meat) will prolong the time between major
cleanings. Rinse thoroughly_ Soap left on the oven bottom

can cause stains.
For heavy soil, use an abrasive cleaner or a soap-filled

steel wool pad,. A commercial oven cleaner may also be
used, following the package directions.

26