Kenmore 36275214102, 36275214101, 36275212102, 36275212101, 36275211102 Owner’s Manual

®

GAS RANGE

COClNA (ESTUFA) DE GAS

Models, Mode]os 362.61020, 61021, 61028, 61120, 61121, 61128, 71091, 71098, 72210,

72211, 72212, 72214, 72760, 72761, 72765, 72768, 75190, 75191,
75192, 75198, 75199, 75210, 75211, 75212, 75214

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183D55BOPlt0
(SR85025) 201 JR

Printed _n Mex|co

This brook/s printed on r_c3_Jed pape_,

Sears, Roebuck and Co., Hoffman Estates, tL 60179 U.S.A.

www.sears.com

Safety Instructions

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

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

Care & Maintenance

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

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

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

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

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

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

Installation Instructions

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

AntFT_p Device ....................... 31, 39

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

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

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

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

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

Operation

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

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

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

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

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

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

En EspaSol

lnstrucciones en espaSol .................... 43

For your convenience and future reference, please
write down your modet 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 broiler drawer, storage drawer,

or kick panel.

A WARNING

•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,

redo 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 supptier'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.

©Sears, Roebuck and Co,

2

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 LPfuels.

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°

Fluorescent lightbulbs and safety valves on
standing pilot ranges contain mercury, if your

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

Be sure all packing materials are removed from the

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

Locate 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 instatt 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.

WAR NING: Theseadjustments mustbe

made by a qualified service technician in accordance

with the manufacturer's instructionsand all codes and

requirements of the authority having jurisdiction..

Failure to follow these instructions could result in

serious injuryor property damage.. The qualified

agency performing this work assumes responsibility

for the conversion.

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-vott 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 Code. Do not use an extension cord with this
appliance_

Do net attempt to repair or replace any part of
your range unless it is specifically recommended

in this manual, All other servicing should be referred

to a qualified technician°

AWARNING

All ranges can tip and injury could

result, To prevent accidental tipping
of the range, attach itto the wall and

floor by installingthe Anti-Tip device

supplied.

To check if the device is installed and

engaged properly, remove the storage
drawer, broiler drawer, or kick panel and

inspect the rear leveling leg..Make sure

itfits securely into the sloL

If you pull the range out from the walt

for any reason, make sure the device

is proper_y engaged when you push

the range back against the wa_LIf it is not, there isa

possible risk of the range tipping over and causing injury
ifyou 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.

(continued next page)

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 160°F and poultry
to at least an INTERNAL temperature of 180°F

Cooking to these temperatures usually protects against
foodborne 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 CLIMBING 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 ceoktop,

Flammable material could be ignitedff 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 completely
with a well-fitting lid, cookie sheet or fiat 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, storage drawer, or broiler drawer
can be smothered completely by closing 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, range
broiler or storage 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.

Do not let cooking grease or other flammable
materials accumulate in or near the range,

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. Believers 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 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.

--Air vent at the top of the oven door.

, 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 levet

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

• Foods for frying should be as dry as possible, Frost
on frozen foods or moisture on fresh foods can cause

hot fat to bubble up and over 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 unlit the fat is coo{°

• When using glass cookware, make sure it is designed
for top-of-range cooking.

• 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 will both save cleaning time and prevent
hazardous accumulations of food, since heavy

spattering or spillovers left on the range can igniter

Use pans with handles that can be easily grasped

and witl remain cool.

• Do not leave any items on the cooktopo 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 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 pilot. When reiighting the pilot, make sure

the burner controls are in the OFF position, and follow

instructionsin 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,.

(continued next page)

• 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°

• 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 manual. 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°

Cleaning Your Range

• Clean only parts listed in this Use and

Care Manual.

• Keep the range clean and free of accumulations of
grease or spillovers, which may ignite.

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

• 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,1

° 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 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,

. 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,
tum the oven off and keep the broiler compartment door

closed to contain fire until it bums out.

SAVE THESE

INSTRUCTIONS

NOTE: Not all models have all features. Appearance of features varies.

Clock and Timer

(on some models)

Oven Vent (_ocation varies)

Surface Burners_ Drip Pans
(on some models), and Grates

Oven Light Switch
(onsome models)

Oven interior Light

(on some modets)

Oven Shelves

Oven Bottom

Anti-Tip Device

Model and Serial Numbers

Broiler Drawer,
Storage Drawer,

or Kick Panel

on models

wffh standard twin burners)

Control Knobs

TEMP Knob

Door

Clearances Label

Broiler Pan and Grid

_ • Burner c_p

t/V _'_'_7 _ \\ Ionsor_

Drip pa_

_ SUrrmr

Your range is
equipped with one

of the two types of
surface burners

shown at left.

I .... !

I I

!

Lighting Instructions for

Standing Pilot Models

The surface burners on these
ranges have standing pilots ( r-_ _t
that must be lit in_tia_ly_To light _

lhe:_ sure the surface burner ____-..__---.&'_7__

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,

position,, ----_'_ "_, "_

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

Uft-Up Cooktop section).

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

match.

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 Instruction&

4. Lower the cooktop. Your surface burners are now

ready for use.

5, Observe the lighted burners. Compare the flames to

pictures in the Problem Solver, If any flame is
unsatisfactory, calt for service.

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 wilt 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.

On ranges with sealed burners:

The smatIer 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)o

• 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 all times.

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

To Light a Surface Burner

Electronic Ignition Models:
Push the control knob in and

turn it to LITE. You will hear

a little "clicking" noise---the
sound of the electric spark -.<.

igniting the burner. ,,

Standing Pilot Models: \
Push the control knob in and turn it to H! 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 will 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 is due to improved injection

of gas and air into the burner. Put a pan on the burner
before lighting it, or adjust the flame to match pan size as
soon as it lights, and the blowing sound will stoF

After Lighting a Burner

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

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

you want to use.

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

may chip without cookware to absorb the heat.,

• Be sure the burners and grates are coot before you

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

Wok This Way

(on models with sealed burners)
We recommend that you use

a flat-bottomed wok. They
are available at your local

retail store..

A traditional round bottom wok can be used with Wok

Holder accessory, model JXWK which can be ordered
from your appliance dealer. The Wok Holder fits on top
of the range grate to provide support and proper air
circulation for traditional round bottom woke only. Do

not use flat bottomed woks with the Wok Holder.

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,

Top-of-Range Cookware

Aluminum: Medium-weight cookware is recommended

because it heats quickly and evenly. Most foods brown
evenly in an aluminum skillet, Use saucepans with tight-
fitting lids when cooking with minimum amounts of water

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

Enamelware: Under some conditions, the enamel

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

Glass: There are two types of glass cookware--those for

oven use only and those for top*of-range cooking

(saucepans, coffee and teapots). Glass conducts heat

very slowly,

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

cools very slowly_ Check cookware manufacturer's
directions to be sure it can be used on gas range&

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.

Do not use a wok on any
other support ring. Placing

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

monoxide levels above
allowable current standards.

This could be dangerous to your health. Do not try to
use such woks without the ring unless you are using

the Wok Holder. You could be seriously burned ifthe

wok tipped over

Stove Top Grills

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

your sealed gas burners. If you
use the stove top grill on the
sealed gas burner it will cause
incomplete combustion and can

result in exposure to carbon
monoxide levels above allowable

current standards. This can be
hazardous to your health,

Clock and Timer

(on some models)

I h _.F_lO

(appearancemayvary)

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 _ight up

1. Press the CLOCK pad
2, Press and hold the A o r V pad and the time of day

will change '10minutes at a time. To change the time
by single minutes, give the pads short taps,,

3. Press the CLOCK pad to start the clock.

To Set the Timer

1. Press the TIMER ON/OFF pad,

2. Use the A or V pads to setthe 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 timer

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 out, a final signal will sound Press the

TIMER ON/OFF 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 to show the ctock, but the timer wilt continue to

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 while the
oven is cool. Read the information and tips on the

following pages. Keep this manual handy where you can

refer to it, especially during the first weeks of using your

new range.

Lighting Instructions for
Standing Pilot Models

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

To light the oven pilot:

1. Be sure the OVEN TEMP knob is in the
OFF position.

2. Open the broiler drawer and remove the broiler
pan and grid, This will make it easier for you to reach
inside the broiler compartment.

3. Find the oven pilot port at
the back of the broiler

compartment, The long
tube, running from front to

back, is the oven burner
The pilot port is at the

back, about one inch
below the burner.

4. Using a long match or
match holder, reach in and

light the oven pilot.

• To light the oven burner,

turn the OVEN TEMP knob
to the desired temperature. The burner should light

within 60 seconds.

Lighting Instructions for
Electric Ignition Models

The oven burner is lighted by electric ignition (on
some models).

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 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.

(continued next page)

- Proper flame configuration: While using the oven

burner, visually check the burner flame in the broiler
compartment. If flame does not bum as described in the

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

• Power failure: An electrical power failure will not affect

a lighted standing oven pilot.

11

OVEN TEMP Knob

The OVEN TEMP knob

is located on the control panel

on the front of the range,. Simply

turn the knob to the desired

cooking temperatures.
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 maintain the selected temperature.

Oven Light

(on some models)

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

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, pult 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
shelf) facing up and

toward the rear of the even.
_lt up the front and push the shelf toward the back

of the oven until it goes pest the bump on the shelf
support. Then lower the front of the shelf and push _tall

the way back_

12

Shelf Positions

The oven has five shelf

supports for baking and
roasting as shown in this
itlustration--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. The shelf positions

for cooking are suggested in
the Baking and Roasting sections°

Oven Vents

The oven is vented through duct openings at the rear of
the cooktop See Features section. Do not block these
openings when cooking in the oven--it is important that

the flow of hot air from the oven and fresh air to the oven
burners be uninterrupted.

. The vent openings and nearby surfaces may

become hot. Do not touch them.

• Do not leave plastic

items on the

cooktop--they may
melt if left too close
to the vent.

• Handles of pots and

pans on the cooktop Vent appearance and location vary

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 Moisture

As your oven heats up, the temperature change of the

air in the oven may cause water droplets to form on

the door glas& These droplets are harmless and will

evaporate as the oven continues to heat up.

(continued next page)

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, tf you think
an adjustment is necessary, see the Adjust the Oven

Thermostat section_

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 door, 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 necessa_

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 generai

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

Angel food cake
Biscuits or muffins

Cookies or cupcakes
Brownies

Layer cakes B or C
Bundt or pound cakes A or B

Shelf Position

A
B orC
B orC

-B or C

Preheating

Preheat the oven ifthe recipe calls for it. 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 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 iighter, 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
possibte 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 t 1/2-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.

Pies or pie shells B or C

Frozen pies

Casseroles

Roasting

A (on cookie sheet)
BorC

BorR

14

Baking

(continued)
Baking Guides

When using prepared baking mixes, follow package

recipe or instructions for the best baking results,

Cookies

When baking cookies, flat
cookie sheets (without
sides) produce better- ._.,"_-_
looking cookies. Cookies
baked in a jelly rolt pan

(short sides all around)

may have darker edges
and pale 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.

Pies

For best results, bake pies in dark, rough or dull pans to
produce a browner, crisper crust. Frozen pies in foil pans
should be placed on an aluminum cookie sheet for baking
since the shiny foil pan reflects heat away from the pie

crust; the cookie sheet helps retain it.

Aluminum Foil

Never cover 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° A smaller
sheet of foil may be used

to catch a spillover by placing it on a lower shelf several

inches below the food.

Don't Peek

Set the timer for the estimated cooking time and do not

open the door to Iook 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 resutts may also be affected.

(continued next page)

Cakes

When baking cakes, warped or bent pans will cause

uneven baking results and poorly shaped products. A
cake baked in a pan larger than the recipe recommended
will usually be crisper, thinner and drier than it should be.

If baked in a pan smaller than recommended, it may be
undercooked and batter may overflow, Check the recipe

to make sure the pan size used isthe one recommended_

15

Adjust the Oven Thermostatn

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 thermometers,
such as those found in grocery stores, to check the
temperature setting of your new oven_ These

thermometers may vary 20-40°F (I1-22°C)

To Adjust the Thermostat:

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 han&

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 manual 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). If you
decrease the fat, the recipe may not give the same
results as with a higher fat product.

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 mayva_)

To raise the oven temperature, move the top screw
toward the righL 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.

16

Roasting

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

onlyo

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,

shelf position (R) just above

the oven bottom Use it

when extra cooking space
is needed, for example,

The oven has a special tow

when roasting a large

turkey° The shelf is not

designed to slide out at

this position,

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
time. 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 1 hour should be added to the
oven 1 hour before the end of cooking time for the turkey.

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 t0 to 20 minutes. This allows the roasts
to firm up and makes them easier to carve, The internal
temperature will rise about 5° to tO°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,

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 oven shelf at
position B for small size

roast (3 to 5 Ibso[1.3 to

2.3 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 wil! baste the
meat. Select a pan as close to the size of the meat

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

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..

Frozen Roasts

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 [2.3 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

(continued next page).

17

Roasting Guide

Oven Internal

Type Temperature Doneness Temperature
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

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 (t63°C)

Rare:
Medium:

Well Done:

Rare:
Medium:
Well Done:

Well Done:

Wetl Done:

To Warm:

Well Done:
Well Done:

Approximate Roasting Time

in Minutes per Pound

3 to 5 Ibs. 6 to 8 lbs.

(1.4 to 2,3 kg) (2.7 to 3.6 kg)

24-35 18-25

35-39 25-31
39-45 31-33

2 '1-25 20-23
25-30 24-28

30-35 28-33
35-45 30-40

35-45 30-40

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 ibs, Over 15 Ibs.
(4.5 to 6.8 kg) (6.8 kg)

16-22 12-19Welt Done:

140-150°F (60--66°C)t

150-160°F (66-71 °C)
170-185°F (77-85°C)

t40-150°F (60-66°C)t
150-160°F (66-71 °C)

t 70-t 85°F (77--85°C)
170-t 80°F (77---82°C)

170-180°F (77-82°C)

115-125°F (46-52°C)

185-190°F (85--88°0)
185-190°F (85--88°C)

In thigh:

185-190°F (85-88°C)

* For boneless rolled roasts over 6 (15 cm) thick, add 5 to 10 minutes per pound (450 grams) to times given above.

t The US. Department of Agriculture says, "Rare beef is popular, but you shoufd know that cooking it to only 140°F

(60°C) means some food poisoning organisms may survive.r" (Source: Safe Eood Book_Your Kitchen Guide,. USDA
Rev. June 1985.)

18