Kenmore 3627525890, 3627525190, 3627515890, 3627515190, 3627275890 Owner’s Manual

...

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SAFETY

Anti-Tip Device ............................................ 2, 3, 27, 36

Important Safety Instructions ................................ 2-5

q_STALLATR@_ ......................................26-40

Air Adjustment ........................................................... 35

Dimensions and Clearances .................................... 26

Electrical Connections ........................................ 31, 32

Gas Pipe and Electric Outlet Locations .................. 29

LP Conversion ............................ ;............................. 37-40

Installing the Anti-Tip Device ................................... 36

USE A_D ©ARE

Baking .................................................................. 12, 13

BroilingtBroiling Guide ...................................... 17, 18

Care and Cleaning .............................................. 19-25

Cooktop Comparison .................................................. 7

Clock and Timer ........................................................... 9

Features of Your Range ............................................. 6

RoastingtRoasting Guide ................................... 15, 16

Surface Cooking ..................................................... 7-9

Using Your Oven ................................................ 10, 11

IERVI©IE

Problem Solver ................................................... 41, 42

Thermostat Adjustment ........................................... .14

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K®nmop@

MODELS 61011 71151 71758

61018 71! 58 75251

61111 71651 75258 61118 71858 72751

61251 75151 72758 61258 75158 72755 71051 71751

164D2764P049

SR4219 1

WARNING: tf the information in this manual is not followed exactly, a fire

or explosion may result causing prop- erty 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

oDo not try to light any appliance. oDo not touch any electrical switch;

do not use any phone in your

building.

oImmediately call your gas supplier

from a neighbor's phone. Follow the

gas supplier's instructions.

oIf 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.

:::::::::::::::::::::::::::

DEVICES PACKED WITH RANGE

oSEE INSTALLATION

INSTRUCTIONS

:::_:::::aCCdrdin:gt6:15cai:;

propel

ment:;and: e_i :sti

::::::::fOr

::::::::::::Electii:ca

o Do not attempt to repair or replace any part of o

your range unless it is specifically recom,

mended in this manual.' All other servicing

shoufd be referred to a qualified technician.

o Be sure all packing materiams are removed

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

o Locate the range out of kitchen traffic path

and out of drafty locations to prevent pilot outage (on models with standing pilots) and poo_' air circulation.

o After prolonged use of a range, high floor tem-

peratures may resutt and many floor cover- ings 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 service technician or installer for the type of:gas (natural or LP), that is tobe used. The Anti'Tip device

Your range can be converted for use with _tt_er _ . ....

type of gas. See the Installation Instructions. from bpplng over.

_.'h : engage and prevent the rang_

CAUTION: JTEIVtS OF INTER-

ESTTO CHILDREN SHOULD

NOT BE STORED IN CABF NETS ABOVE A RANGE OR

ON THE BACKSPLASH OF A RANGE--CHILDREN CLIMB-

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

AWAIRINING

All ranges can tip and injury

could result. To prevent acci- dental tipping of the range, attach it to the wall and floor by

installing the Anti-Tip device supplied.

To check if the device is installed and engaged properly,

carefully tip the range forward.

WARNaNG: These adjustments must be made by lfyou pu the range out from the wa

a qualified sewice technician in accordance with

the manufacturer's instructions and all codes and

requirements of the authority llaving jurisdiction. Failure to follow these instructions could result in

serious injury or property damage. The qualified agency performing this work assumes responsi-

bility for the conversion.

son, make sure the device is when you push the range bacl_ r0perp

If it is not, there is a possible risk:,

ping over and causing injury if you orac sit or lean on an open door.

Please refer to the Anti-Tip device .............

in this manual. Failure to take this precaution coUld: ::i_:::i result in tipping of the range and injuryl

Using You_"Range

o Do :not leave children

alone or unattended where a range is hot or

in operation. They could be seriously burned.

o Do not allow anyone to

climb, stand or hang on the door, storage or

broiler drawer (on some models) or cooktop.

They could damage the range and even tip it over, causing severe personal injury.

oLet the burner grates and othersurfaces cooJ .......... the room.

before touching them or leaving them where

children can reach them.

,,:Never wear loose fit- :

ring or hanging gar- Ik_O!

ments while using the

appliance. :Be carefu

when reaching for items stored in cabinets over

the cooktop. Flammable

material could be ignited

if brought in contact with flame_

faces and may cause severe burr

o:Foryour safety, never use

your appliance for warming

(continued next

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o Use proper pan size. Avoid pans that are unsta-

ble or easily tipped. Select cookware having flat

bottoms large enough toproperly contain food o Place the oven shelves in the desired position and avoid boilovers and spi!lovers and large : while the oven is cool.

enough to cover burner grates. Th s will both save:° Pulling out the shelf to the shelf-stop is a

cleaning time and prevent hazardous accumula- convenience in lifting heavy foods. Utis also a tions of food, since heavy spattering or spillovers precaution against burns from touching hot

left on tl_e range can ignite. Use pans with han, dies that can be easily grasped and will remain

cool.

,,Keep all plastics away

from the top burners.

,,Do not leave plastic

items on the cook- topwthey may melt if

left too close to the vent.

°Keep the oven free from grease buildup.

surfaces of the door or oven walls. The lowest position "R" is not designed to slide.

o 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.

o Donot leave any items onthe cooktop. The :::,,When using cooking or roasting bags in the

hot air from tile vent rnay ignite flammable items

oven, follow the manufacturer's directions.

and :will increase pressure in closed containers, which may cause them to burst.

oUseonly glass cookware that is recommend-

ed for use in gas ovens.

,, To avoid the possibility of a:burn, always be

certain that the controls :for all burners areiat

the off position and all grates are cool before attempting to remove them.

: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 rs used without removing the grease from

OWhen flaming foods are under the hood, turn

the fan off. The

the flames.

fan,

operating,

ma.s,re_:::voad _,When broiling, if meat is too close to the

o |fthe range is located near a window, do not

the broiler pan.

flame, the fat may ignite. Trim excess fat to pre- vent excessive flare-ups.

hang long curtains that could b!ow over-the:top

:burners a_ndc_:eatea fire hazard. ::: :

Make sure the broiler pan is in place correctly

to reduce :thepossibility of grease fires.

olWhen a pilot goes out (on ::models with :stand'

ing pilots), you will detect a faint :odor of ::gasas

your sJgnal:to relight the pilot; When relight ngthe pilot, make sure the burner controls are in the off

if you should have a grease fire in the broiler pan, turn the oven offand keep the broiler compart-

ment door closed to contain fire until it burns out,

position, and follow instructions inthe Installation

Instructions to relight.

_ If you smell gas, and you have already made

sure the pilots are lit (on rnodels With standing pilots),: :turn off the gas to the range and ca la

qualified service technician} Never use an open flame to locate a leak.

Baking, BroiSing and Roasting

o Do not use the oven for astorage area. Items

stored in the oven can ignite. :i:

,,Stand away from the range when opening the

door of a hot oven. The hot air and steam that

Cleaning Your Range

oCleanonlypartslistedinthis UseandCareManual.

°Keep the range clean and free of accumula-

itions of grease or spillovers, which may ignite.

oBe: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.

escape can cause burns tohands, face and eyes. SAVE YHESE INSTRUCYDONS

Features Your Range

NOTE: Not a01modeUs have aHfeatures.

Appearance of features varies.

Burner Cap

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

@ @

Feature Index See Page

1 Broiler Compartment 3, 5, 17,

25, 36

2 Model and Serial Number

On front frame of range, behind Broiler Compartment, Storage Drawer or Kick Panel.

3 Anti-Tip Device 2, 3, 27, 36 4 Oven Bottom 23

5 Oven Shelves Easily removed 5, 11-13,

or repositioned on shelf supports. 15, 23

6 Oven Interior Light

(on some models)

7 Oven Light Switch 10

(on some models)

8 Surface Burners, Drip Pans 4, 7-9,

(on some models), and Grates 19-21

9 Oven Vent (location varies) 5, 11,22

!0, 23

Feature Index

10 Clock and Timer

(on some models)

11 Lift-Up Cooktop

(on models with dual burners)

12 Surface Burner Control Knobs 13 OVEN CONTROL Knob

14 Oven Shelf Supports

15 Lift-Off Oven Door 16 Installation Clearances Label

17 Air Intake

(under storage or broiler

drawer or kick panel)

18 Broiler Pan and Rack

Air Vents

See Page

4, 7,8;22

10, 12;14,

19, 201:22: 11, !2,:!5

3, 17,22::i:

22: •

5, 15;17

5;!1,22 ....

How Does Thns Coo op Compare to Your One?

Your new cooktop has gas burners. If you are used to

cooking with induction or other electric surface units, you will notice some differences when you use gas

burners.

Type of Cooktop Description How it Works Gas Burners

Electric Coil

Solid Disk

Radiant (Glass Ceramic) Cooktop

Induction

,,\_ _t I tJJ_,,.,_,

Regular or sealed gas burners use

either LP gas or natural gas.

Flattened metal tubing containing

electric resistance wire suspended

over a drip pan. Solid cast iron

disk sealed to the cooktop surface.

Electric coils under a glass-

ceramic cooktop.

High frequency induction coils

under a glass

surface.

Flames heat the pans directly. Pan flatness is not critical to cooking results,

but pans should be well balanced. Gas burners heat the pan right away and change heat settings right away. When you turn the control off, cooking stops

right away. Heats by direct contact with the pan and by heating the air under the pan. For

best cooking results, use good quality pans. Electric coils are more forgiving of warped pans than radiant or solid disks. Heats up quickly but does not

change heat settings as quickly as gas or induction. Electric coils stay hot enough to continue cooking for a stlort time after they are turned off,

Heats by direct contact with the pan, so pans must be flat on the bottom for good cooking results. Heats up and cools down more slowly than electric

coils. The disk stays hot enough to continue cooking after it is turned off, Remove the pan from the solid disk if you want the cooking to stop.

Heat travels to the glass surface and then to the cookware, so pans must be

flat on the bottom for good cooking results. The glass cooktop stays hot

enough to continue cootdng after it is turned off. Remove the pan from the surface unit if you want cooking to stop,

Pans must be made of ferrous metals (metal that attracts a magnet), Heat is

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

stops right away.

The best types of cookware to use, plus heat-up and cool-down times, depend upon the type of burner or surface unit you have.

The following chart will help you to understand the dif- ferences between gas burner cooktops and any other

type of cooktop you may have used in the past.

Su#ace Cooking

Lighting instructions for/-" Standing Pilot ModeRs

The surface burners on these _, ir-_

ranges have standing pilots _

that must be lit initially. To light them: " _'-_

1. Be sure the surface burner control knobs are in the OFF position.

2. Remove the grates and lift the cooktop up (see the Lift-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 Instructions.

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', call for service.

Lighting gnstructions for EUectric Dgnition 1odens

Your surface burners are lighted by electric ignition, eliminating the need for standing pilot lights with con- stantly 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 burn-

ers this way. Surface burners in use when an electrical power fail-

ure occurs will continue to operate normally.

The electrode of the spark igniter is exposed. When one burner is turned to LITE, all the burners

spark. Do not attempt to disassemble or clean around any burner while another burner is on. An electric shock may result, which could cause you

to knock over hot cookware.

(continued next page)

Sulfate Ooo_i_g (continued)

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:

oThe smaller burner (right rear position) will give

the best simmer results. It offers precise cook-

ing 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 tow simmer setting.

° The right front burner is higher powered than the

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

Before Lighting a Burner

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

be used at all times.

0 Make sure al! grates on the range are in place before

using a burner.

To Light a Surface Burner

Electric Ignition Models

Push the control knob in and

turn it to LITE. You wilt hear a

little "clicking" noise--the sound of the electric spark ignit-

ing the burner.

Standing Pilot Model: 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 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 stop.

After Lighting a Burner

oAfter 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.

o Do not operate a burner for an extended periodof

time without cookware on the grate: The finish on the grate may chip without cookware to absorb the heat.

o 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 SeUectF ame Snze

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 recommend. ed 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 sat-

isfactory results. Enamelware: Under some conditions, the enamel of some cookwa_:e may melt. Follow cookware manufac-

turer'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 verysiowly

and cools very slowly. Check cookware manufactur, er'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_ alu.:i

minum or other metals for improved heat distribution. Combination metal skillets usually work satisfactorily if

they are used with medium heat as the manufacturer

recommends.

Wok Cooking

(on models with sealed burners)

We recommend that you use _\_____, only a fiat-bottomed wok.

They are available at your local retail store.

Do not use woks that have support rings. Use of these types of woks, with or without

the ring in place, can be dan- gerous. Placing the ring over the burner grate may cause

the burner to work improperly resulting in carbon

monoxide levels above allowable current standards.

This could be dangerous to your health. Do not try to

use such woks without the ring. You could be serious- ly burned if the wok tipped over.

=_:i!ii

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 car-

bon monoxide levels above

allowable current standards. This can be hazardous to your health.

OBockand Tim÷r ioo

6 ©

To Set the Timer

1. Press the TIMER ON/OFF pad.

2. Use the UP and DOWN pads to' set the timer. Short taps on the UP or DOWN pad change the

timer's setting one minute at a time. Pressing and continuing to hold the UP pad increases the setting

ten minutes at a time.

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 signat.

To Change or Canceg the Timer Setting

When the timer is counting down, use the UP and

DOWN pad to change the remaining time, or press the

TIMER ON/OFF pad to stop the timer. The timer cannot be cancelled unless you have fuIly completed "set time€'

instructions above.

To DispUay the CHock Whine 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 clock, but the timer will con-

tinue 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.

Conventiona_ CJock and Timer

(on some models)

The Clock and Timer are helpful devices that serve several purposes.

(Appearance may vary)

Fo)low 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 witl 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 Clocldlqmer display will light up.

1. Press the CLOCK pad.

2. Press and hold the UP or DOWN pad and the time of day wilt 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.

The COock

To set the Clock, push in the knob and turn it to the

right. Let the knob out when

the clock hands reach the correct time. Continue turin

ing the knob to OFF.

Timer

The Timer has been combined with the range clock.

Use it to time all your precise cooking operations.

You'll recognize the Timer as the pointer that is differ- ent in color than the clock hands.

Minutes are marked up to 30, and hours are marked up to 4 on the center ring of the clock.

To set the Timer, turn the knob to the left--without pushing in--until the pointer reaches the number of

minutes or hours you want to time, At the end of the set time, a buzzer sounds to tell

you time is up. Turn the knob--without pushing in-- until the pointer reaches OFF and the buzzer stops.

Using Your Oven

:,: i : ,::: : ,:i _,

Before Using Your Oven

Be sure you understand how to set the control proper- ly. 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 ModeUs

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

To light the oven pilot:

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

2. Open the broiler drawer and remove the broiler pan and rack. 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.

Lighting Hnstructions for Electric ignition Models

The oven burner is lighted by electric

some models). _ ::

To light the burner, turn the OVEN CONTROL !

to the desired temperature. The burner should ignite:_i:i:ii:ii,:iiiii

within 30-90 seconds. : ....i

After the oven reaches the seiected temperaiu:_ei:

oven burner cycles--off completelyl therl on with a full: i::i:i flame--to keep the oven temperature €ont!olledi :i

Power Outage

CAUTION: Do not make any attempt tO operate the

electric ignition oven during an electrical powerfail_

ure. The oven or broiler cannot be lit during a p(

failure. Gas will not flow unless the glow bar is

If the oven is in use when a power failure ocCurSi the oven burner shuts Off and cannot be re-lit Until

power is restored.

Oven ControU

The OVEN CONTROL knob is

located on the control panel on /.

the front of the range. Simply

turn the knob to the desired cooking temperatures.

tt will normally take 30-90 sec- onds before the flame comes k_

on. After the oven reaches the selected temperature, the oven

burner cycles--off completely, then on with a full flame--to

maintain the selected tempera-

ture.

•i•••!•:•:/•• • _:••i_•••/•

•

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

light the oven pilot.

,,To light the oven burner, turn the OVEN CON-

TROL knob to the desired temperature. The burner

should light within 60 seconds.

o Proper flame configuration, while using the oven

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

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

o Power failure: An electrical power failure will not

affect a lighted standing oven pilot.

Oven Light (onsomemodels)

Use the switch on the control panel to turn the oven light on and off.

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 impor- tant 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.

o 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 may become hot if left too close to the vent.

o Metal items will become very hot if they are left

on the cooktop and could cause burns.

o 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 SheNes

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 plac-

ing food on them.

When placing cookware on a shelf, pull the shelf out to the bump on the shelf support. Place the cookware on the shelf, then slide the shelf back into the oven,

This will eliminate reaching into the hot oven.

To remove a shelf from the oven, pull it toward

you, tilt the front end upward and pull the shelf

out.

To replace, place the shelf

on the shelf support with

the stop-locks (curved

extension of shelf) facing up and toward the rear of the oven. Tilt up the front

and push the shelf toward the back of the oven until it goes past the bump on the shelf support. Then lower

the front of the shelf and push it all the way back.

Shelf Positions

The oven has five shelf supports for baking and

roasting as shown in this illustration--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 cook- ing are suggested in the Baking and Roasting sections.

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 harm- less and will evaporate as the oven continues to

heat up.

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 you new oven's performance. If

you think an adjustment is necessary, see the Adjust the Oven Thermostat section.

How to Set Your Range fer 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 CONTROL 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 CONTROL knob to OFF and then remove food.

Oven She ves

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 mid-

dle of the oven, on either shelf position B or C. See the chart for suggested shelf positions.

Type of Food Shelf Position Angel food cake A

'°°t_iscuits or muffins B or C

Cookies or cupcakes B or C Brownies B or C

..... I ....

Layer cakes B or C

Preheating

Preheat the oven if the recipe calls for it: Preheat

means bringing the oven upto the specified tempera- ture before putting the food in the oven. To preheatl = 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. o Dark, rough or dull pans absorb heat resulting in a

browner, crisper crust. Use this type for pies,

oShiny, 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 baldng

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

Pan Placement

For even Cooking and proper browning, there must be enough room for air circulation in the oven. Baking

results will be better if baking pans are centered as much as possible rather than being placed to the front

or to the back of the oven. Pans should not touch each other or the walls of the

oven A low t- to l'/_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.

Bundt or pound cakes A or B Pies or pie shells B or C _

Frozen pies ..... A (oncookie sheet)

Casseroles B or C

Roasting B or R

Baking Guides

A uminum Foil

When using prepared baking mixes, follow package

recipe or instructions for the best baking results.

When baking cookies, flat cookie sheets (with-

out sides) produce bet- ter-looking cookies.

Cookies baked in a jelly roll 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.

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 spil!over by pla-

cing 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 look at your food. Most recipes

provide minimum and maximum baking times such as "bake 30-40 minutes."

DO NOT open the door to check until the minimum time. Opening the oven door frequently during cook- ing allows heat to escape and makes baking times

longer. Your baking results may also be affected.

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 recom- mended will usually be crisper, thinner and drier than

it should be. If baked in a pan smaller than recom- mended, it may be undercooked and batter may over-

flow. Check the recipe to make sure the pan size used is the one recommended.

• : /" i_ : !i :":/,:/.

Aoliust the Oven Thermostat==Do #

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

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

recipes as a guide. If you think your new oven is too hot or too cold,

you can adjust the thermostat yourself. If you think it is too hot, adjust the thermostat to make it cooler. If

you think it is too cool, adjust the thermostat to make it

hotter.

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

stores, to check the temperature setting of your new oven. These thermometers may vary 20-40°F (tl-22°C).

To Adjust the Thermostat: :: i:i::ii :

Pull the OVEN CONTROL knob off the

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 faCin

you, hold the outer edge of the knob with one hand', and turn the front of the knob with the other

To raise the oven temperature, move the top:scre_::i :i:::::iI:: toward the right. You II hear a click for each:notch you:: :i ::

move the knob. To lower the temperature move the::!: top screw toward the left. Each click will Change the :i::i oven temperature approximately I O°F (6°C): [Rangei:::

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.

knob on range and check performance. ::

Yourself

: : ::: ::::

: i

Air Adjustment Shutter for Oven Burners::: :::::

The air adjustment shutter for the bottom burner regu-:: i:::

lates the flow of air to the flames. :: See the Installation fnsti;uctions of this manuaf:::f_ri:: :::

instructions for location and proper adjustmentof: thel

shutter, ...... : ::

Roasting

Roasting is cooking by dry heat. Tender meat or poul- try can be roasted uncovered in your oven. Roasting temperatures, which should be tow and steady, keep

spattering to a minimum.

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

above the oven bottom. Use it when extra cooking

example, when roasting a large turkey. The shelf is

i space is needed, for

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 will 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. Remember that food will continue to cook in the hot

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

(B) position for small

size roast [3 to 5

._.:_.... at (R) position for larg-

J__ lbs.(1.3to 2,3 kg)] and

2. Check the weight of the meat. Place the meat fat- side-up or the poultry breast-side-up on roasting

rack in a shallow pan. The melting fat will baste the

meat. Select a pan as close to the size of the meat as possible. (The broiler pan with rack is a good

pan for this.)

3. Turn the OVEN CONTROL 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 !s finished, turn the OVEN CON- TROL knob to OFF and then remove the food from the oven.

[_ 1. Position oven shelf at

er roasts.

Oua Sheff 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 scal- loped potatoes can be cooked at the same time.

Calculate the total cooking time to enable both dishes

to complete cooldng at the same time. Allow 15-20

minutes of additional cooking time for the potatoes.

Use of ADuminum Foim

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.

(continued next page,)

F_oa__in_ (continued)

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.

Roasting Guide

Oven Internal

Type

.......... . =............. :........................

Meat 3 to 5 Ibs. 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

EChicken pieces

Turkey 325°F (163°C) Welt Done: 185-190°F (85-880C)

Temperature Temperature

325°F (163°C)

350°F (177°C)

...... Approximate Roasting Time

Doneness in Minutes per Pound

6 to 8 Ibs.

Rare: 24-35 18-25

Medium: 35-39 25-31 Well Done: 39-45 31-33

Rare: 21-25 20-23 Medium: 25-30 24-28

Well Done: 30-35 28-33

Well Done: 35-45 30-40

To Warm:

Well Done: Well Done:

(1.4 to 2.3 kg)

18-23 minutes per pound

(450 grams) any weight

3 to 5 Ibs. (1.4 to 2.3 kg)

35-40 35-40

10 to 15 Ibs.

(4.5 to 6.8 kg) t 6-22

(2.7 to

Over 5 Ibs. (2.3 kg)

30-35

Over 15 Ibs. (6.8 kg)

12-19

3.6 kg)

140-I60°F (60-66°C)t

150-I60°F (66-71 °C) 170-185°F (77-85°C)

140-150°F (60-66°C)t

150-160°F (66"7! °C) 170-185°F (77-85°C)

170-180°F (77-782°C)

170-180°F (77-82°C)

1t5-125°F (46-52°C)

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

In thigh:

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

l'The U.S. Department of Agriculture says, "Rare beef is popular, but you should know that cooking it to only 140°F_

(60°C) means some food poisoning organisms may survive," (Source: Safe Food Book. Your Kitchen Guide_ ::

USDA Rev. June 1985.) : : .........

• • • ••i¸•i !•:: !••:::•_•::•:_•:•_•;!

• _ • _ _......... ,__,,,:,:_,_=,:,::_:_:_:_::_:__,_,,i_,i_

• ' i •: •i ::•_/•//iii•_i/_i:•_ii••

Broiling

Broiling is cooking food by direct heat from above the

food. Your range has a convenient compartment

below the oven for broiling, it also has a specially

designed broiler pan and rack that allows the dripping fat to drain away from the high heat of tlqe gas flame.

Distance from the heat source may be changed by

positioning the broiler pan and rack on one of the three shelf positions in the broiler compartment--

A (bottom of broiler compartment), B (rniddle) and C (top).

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

ing to a minimum. The oven and broiler compartment doors 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 rack 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 pre- ferred doneness.

How to Broil

1. The broiler compartment does not need to be pre- heated 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 rack and position the broil- er pan on the appropriate shelf in the broiler com-

partment. Placing the food closer to flame sears the exterior and increases the surface browning of

food, but also increases spattering and the possi- bility of fats and meat juices igniting.

4. Close the broiler door and turn the OVEN CON-

TROL knob to BROIL.

5, Turn the OVEN CONTROL knob to OFR Remove

the broiler pan from the broiler compartment and serve the food immediately. Do not leave a soiled

broiler pan and rack inside the range.

Use of Aluminum Foil

You can use aluminum foil to line your broiler pan

and broiler rack. However, you must mold the foil

tightly to the rack and cut slits in it just like the rack.

Without the slits, the foil will prevent fat and meat

juices from draining to the broiler pan. The juices

could become hot enough to catch on fire. if you do not cut the slits, you are frying, not broiling.

Questions & Answers

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

rack in the pan?

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

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

thus keeping the meat drier. Juices are protected

by the rack and stay cooler, thus preventing exces-

sive spatter and smoking.

Q, Should I salt the meat before broiling? A. No. Salt draws out the juices and allows them to

evaporate. Always salt after cooking. Turn the meat with tongs; piercing the meat with a fork also

allows the juices to escape. When broiling poultry or fish, brush each side often with butter.

Why are my meats not turning out as brown as they should?

Check to see if you are using the recommended broil position. Broil for the longest period of time

indicated in the Broiling Guide. Turn the food only once during broiling.

(continued next page)

BroiBBngGuBde

The oven and broiler compartment doors must be closed during broiling.

• Always use the broiler pan and rack that comes with your range. It is designed to minimize smoking and spattering by trapping juices in the shielded lower

part of the pan.

o 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

meat. Use tongs to turn the meat over to prevent piercing the meat and losing juices.

Quantity and/or

Food Thickness Bacon 1i2-1b.(227 g)

Shelf 1st Side

Position Minutes

B 3'/2

(about 8 thin Slices)

Ground Beef l-lb. (450 g) (4 patties) I

A 10-11

Well Done 1/2 -3/4 thick (13-19 ram!!

Beef Steaks

Rare Medium

Well Done Rare

Medium Wetl Done

Chicken

1" thick (2.5 cm) [1-1½ Ibs.

(450 g to 680 g)] 1½" thick (3,8 cm)

[2-2½ Ibs.

...... (907 g to 1.13 kg)]

1 whole

B B

B,C

B A 25

[2 to 2½-1bs,, (907 g to 1.13 kg)]

sPlit !engthwise

Bakery Products Bread (Toast) or

Toaster Pastries

English Muffins Lobster Tails

2-4 slices

1 pkg. (2)

2-split .............

2-4

C C

[6 to 8-oz. each

(170 g to 227 g)]

Fish l-lb. (450 g) fillets

B, €'

1/4"-1/2" thick (6 -13 mm)

Ham Slices =1" thick (2.5 cm)

B 8 8 Increase times 5 to !0 minutes per Sid_

Precooked Pork Chops

.Welt Done

2 [i'/2" thick (13 ram)] 2 [1" thick (2.5 cm)],

B B

about 1 lb. (450 g)

Lamb C'hops

Medium

Well Done

2 [1" thick (2.5 cm)],

about 10-12 oz.

B B

(284-340 g)

Medium Well Done

"_Hieners,

similar precooked

2 [11½-thick (3.8 cm)], about 1 lb. (450 g)

1-1b.(450 g)

pkg. (10)

B B

B,C

sausages, bratwurst

o If desired, marinate meats or chicken befc

brush with barbecue sauce last 5

° When arranging the food on the pani:i do: n0i::l_::i

edges hang over the sides because dri could soil the oven.

oThe broiler compartment does not need =:to be:

heated. However, for very thin foods, or to increase::::

increasing cooking time given in this guide 1)½:tim'es

per side. ........ : ::

2nd Side : ........:

Minutes Comments

: ] i

: :: : :

3 Arrange in single layer. .... :: i :

4-5 Space evenly, up to 8 patties:take::i: :=

about same time. =:

_ .................... ........ =

12 13

I2-15

5-6 8-9

6-7

10-12

Steaks less than 1" (215:cm:):::

cool{ through before browning.

Pan frying s recommended::

Slash fat ......... i:i:: :::i::i::iI

t6-18

30-35 25'30 " Reduce times aboui"5 to 10 minutes

)er side for cut-up chicken. Brush:::

each side with melted butter. Broil::::::: with skin-side-down first. :i:

2-3 1/2-1

Space evenly. Place English muffinS: cut-side-up and brush with butter;:i :

3-5

13-16 DOnot

turn over.

if desired. Cut through back of shell; spread/: i

open, Brush with me ted :::i before broiling and after half of:

broiling time,: ::::i :i::::::::::i:::::i:::i::i::i;:::::ii

5 5

Handle and turn very carefully_:BrUsh with lemon butter before and during:::

cooking, if desired: Preheat br0iier to

ncreas e,,browning+:::

................ • ................ _ ,, , ,,,,,;,

10 13

10 t7

4-5 Slash fat.

9-t2

4-7

4-6

12-14

1-2

for 1I/£.(3.8 cm) thick or home cUredi

Slash fat.

• • L • •L:L •i::•:::::::]•:"

If desired, spl'i'i"sausages in half Iength

wise; cut into 5-6" (13-15cm) Pieces

.... : : :::

: : :

t : :::

Care and CDeanin9

Proper. care and cleaning are important so your range

wilt give you efficient and satisfactory service. Follow these directions carefully in caring for it to help assure safe and proper maintenance.

BE SURE ELECTRICAL POWER IS DISCONNECT- ED BEFORE CLEANING ANY PART OF YOUR RANGE.

SeaJed Burner Assemblies (on some models)

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

(IF SO EQUIPPED) IN PLACE,

Grate

;\_ Burner Cap

_=rHead

Pan

(on some models)

Burner Caps: (on sealed burners only) Lift off when cool. Wash burner caps in

hot, soapy water and rinse with clean water. If desired, soak up to 30 minutes. Scour with a plastic scouring pad to remove burned-

on food particles. Dry in a warm oven or with a cloth-- don't reassemble them wet.

Burner Base (on sealed burners only) The burner base (the part of the burner

fastened to the cooktop) may be cleaned with a soft brush and a mild

cleanser. Clean all food residues from around the spark electrode. Do not use steel wool;

small bits of steel wool will short out the electrode. Rinse well.

(continued next page)

' ' 'ix ......Burner Base

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

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

clean.

The electrode of the 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.

Electrode

CaEe and O[e;_i_}g (continued)

Burner Hesds: (on sealed burners only) The holes in the burners of your range,

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

You should clean the burner heads routinely, especially after bad spillovers, which could clog these

holes. Wipe off burner heads. If heavy spi!tover occurs, remove burner heads from range.

Remove the burner grate and burner cap. Then lift the burner head straight up.

To remove burned-on food, soak the burner head in

a solution of mild liquid detergent and water. Soak the burner head upside-down for 20 to 30 minutes in a

solution of hot water and mild liquid detergent, if the food doesn't rinse off completely, scrub it with soap

and water and a soft brush'or plastic scouring pad. For more stubborn stains, use a cleanser like Soft

Scrub e brand or Bon Ami ® brand. Rinse well to remove any traces of the cleanser that might clog the

burner openings. Do not use steel wool because it will clog the burner openings and scratch the burners, tf the holes become clogged, clean them with a

sewing needle or twist tie.

Before putting the burner head back, shake out excess water and dry it thoroughly by setting it in a warm oven for 30 minutes. Then place it back in the

range, making sure the pin in the burner base goes in the hole in the burner head, and that the burner heads

are properly seated and level.

_, _i_,_:,_/_IT_I_ i

• ,::: i_i_:i_I:,:

[}U81 BurNers (on some models)

•• • i • : : : ••i ¸

: • : / J i::• /•i ••:•• • :•

Grate ..... :

,._' • _: _ rJ_Pan

-- (on some models): :

'i3 i: i

CAUTION: DO NOT OPERATE THE BURNER

WITHOUT ALL BURNER PARTS AND DRIP PANS

(IF SO EQUIPPED) IN PLACE.

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

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

The burner grates and drip pans (if so equipped)can

be lifted off, making them easy to clean ...... .......: .....

The holes in the surface burners of your range must

be kept clean at all times for proper ignition and anll : 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 lift out for cleaning. Lift up the cooktop and

then lift out the surface burners .... _.,

" To remove burned-on food, soak the surface burnei ::::

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 e brand

or Bon Ami ®brand. Rinse well to remove any traces0f the cleanser that might clog the burner openings:Do

not use steel wool because it will clog the surface i burner openings and scratch the surface burners.

the hoes become clogged clean them with a sewing

needle or twist tie. Before putting the surface burner back,

excess water and then dry it thoroughly by setting it : i in a warm oven for 30 minutes. Then place it back in:_ i:=:;i:

the range, mak ng sure it is properly seated and level!::=: :=:_ii:,ii=

: : :

Drip Pans (onsomemodels )

Remove the grates and lift out the drip pans.

The drip pans can be cleaned in dishwasher

or by hand. To get rid of burned-on food, place _.

the drip pans in a cov- ered container (or plastic bag) with 1/4 cup (62 ml) ammonia to loosen the soil. Then scrub with a soap-

filled scouring pad if necessary.

Burner Grates

Lift out when cool.

The grates should be washed regularly

and, of course, after spiltovers. Wash them in hot, soapy water and rinse with clean water. After cleaning, dry them thoroughly by putting them in a warm oven for a few minutes. Don't put the grates

back on the range while they are wet. When replac- ing the grates, be sure they're positioned securely

over the burners.

Lift-up Cooktop (onmodels with dual burners)

Clean the area under the cooktop often.

Built-up soil, especial-

ly grease, may catch on fire.

To make cleaning easier, the cooktop

may be lifted up. To raise the cool{top:

1. Be sure the burners are turned off.

2. Remove the grates. 3, Grasp the two front burner wells and lift up.

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

After cleaning under the cooktop with hot, soapy water and a clean cloth, lower the cooktop. Be careful

not to pinch your fingers. Lower cooktop gently to avoid blowing out pilot flames (on models with stand- ing pilots).

Cooktop Surface

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

To get rid of burned-on food, place the grates in a

covered container (or plastic bag) with 1/4 cup (62 ml) ammonia to loosen the soil. Then scrub with a

soap-filled scouring pad if necessary.

Although they're durable, the grates wilt 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.

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, etc., wash with soap and water once the surface has cooled. Then

rinse and polish with a dry cloth, Be careful 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.

(continued next page)

Care and C0eanin9 (continued)

Oven Air Vents

Never block the vents (air openings) of the range. They provide the air inlet and outlet that are

necessary for the range to operate properly with correct combustion. Air openings are located at the

rear of the cooktop, at the top and bottom of the oven door, and at the bottom of the range, under

the kick panel, storage drawer or broiler drawer

(depending on the model).

BroiDer Pan and Rack

After broiling, remove the broiler pan from the oven or broiler compartment (depending on your model).

Remove the rack from the pan. Carefully pour out grease from the pan into a proper container. Wash

and rinse the broiler pan and rack in hot water with a soap-filled or plastic scouring pad.

If food has burned on, sprinkle the rack with deter- gent while hot and cover with wet paper towels or a dishcloth. Soaking the pan will remove burned on

foods.

Both the broiler pan and rack can also be cleaned in

the dishwasher.

Do not store a soiled broiler pan and rack anywhere in

the range.

Lift-Off Oven Door

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

To remove the door, open it a few inches to the spe- cial stop position that will hold the door open. Grasp

firmly on each side and lift the door straight up and off the hinges.

NOTE: Be careful not to place hands between the hinge and the oven door frame as 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.

TO(DoCLEANnotimmerseTHEdoorDOOR:inwater.) i

Inside of door:

=Allow to cool before cleaning. For light soili wi

quently with mild soap and water (especi cooking meat). This will prolong the time :::::::::::::::::::::::

major cleaning. Rinse thoroughly. ......

NOTE: Soap left on the oven door

tional stains when the oven is reheated.:

-For heavy soil, choose an: Continuous Cleaning oven, before applying corn,: ::: ::

mercial oven cleaner, remove the oven door) and fol_:i:::::i:i: low label instructions. Rinse well.

Outside of door: .... :

°Use soap and water to thoroughly

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

the outside of the door. : :

o Spillage of marinades, fruit juices

and basting materials containing acids may cause: ::::::::::::: d scot:ration and should be wiped Up immediately:::;::::::?: When surface is cool, clean and rinse; :::

Do not use oven cleaners, cleansing harsh abrasives on the outside of the door.:: :::

1::::: s:Uc::::::: :::::::::

ControB Pane: and Knobs ......:: :::::::::::::::::::

It's a good idea to wipe the control panel after each :::::::::

use of the oven. Clean with mild soap and water, or: ::::: vinegar and water, rinse with clean water and polish: i:ii dry with a soft cloth.

Do not use abrasive cleansers, strong liquid cleaners:;:::::: plastic scouring pads or oven cleaners on the c0ntroL::::: :

pane!--they will damage the finish. A 50/50 s01uti6n::::::::: of vinegar and hot water works well.

The control knobs may be cleaning. To remove knob, pull it straight 6ff the stemll

f knob s difficu t to remove, place a towel 0r diShcl6th: : ii

between the knob and control panel and pull gently: : Wash the knobs n soap and water, or vinegar Solu- =: :

tion, but do not soak. :: : :

Met: parts can be cleaned with soap and ====================== not use steel wool, abrasves, ammonia acids::or::::_:::::

commercial oven cleaners, Dry with a soft cioth:: :::

Oven $heDvee

Clean the shelves with an abrasive cleanser or steel wool. After cleaning, rinse the shelves with

clean water and dry with a clean cloth.

Oven Bottom

The oven bottom has a porcelain enamel finish. To make cleaning easier, protect the oven bottom from

excessive spillovers by placing a cookie sheet on the shelf below the shelf you are cooking on. You can use

aluminum foil if you do not cover the whole shelf. This is particularly important when baking a fruit pie or

other foods with a high acid content. Hot fruit fillings or other foods that are highly acidic (such as milk, toma-

toes or sauerkraut, and sauces with vinegar or lemon

juice) may cause pitting and damage to the porcelain

enamel surface and should be wiped up immediately. 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 contin-

uous cleaning oven coating (on some models). Frequent wipings with mild soap and water (particu-

larly 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 scouring pad, A commercial oven cleaner may also be used, following the package directions.

Oven Light BuJb (onsomemodels)

The light bulb is located

in the upper left comer of

the oven. Before replac-

ing your oven light bulb,

disconnect the electrical

power to the range at the main fuse or circuit breaker panel or unplug the range

from the electrical outlet. Let the bulb cool completely

before removing it. Replace the bulb with a 40 watt

appliance bulb only. Do not touch a hot bulb with a damp cloth as the bulb will break.

Porceaain Oven Onterior

(on all models except Continuous Cleaning models)

With proper care, the porcelain enamel interior will

retain its attractive finish for many years.

Soap and water will normally do the job. Heavy spat- tering or spillovers may require cleaning with a mild

abrasive cleanser. Soapy, wet pads may also be used. Do not allow food spills with a high sugar or acid

content (such as milk, 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 eas*

ier. Place 1/2 cup (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:

o Be careful where the oven cleaner is sprayed. o Do not spray oven cleaner on the electrical controls

and switches (on some models) because it could cause a short circuit and result in sparking or fire.

o 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.

o Do not spray any oven cleaner on the outside oven

door, handles or any exterior surface of the oven, cabinets or painted surfaces. The cleaner can dam-

age these surfaces.

(continued next page)

Care and CBeaning (continued)

Speciat Care of the Continuous-CJeaning Oven Bnterior (onsomemodels)

The Continuous-Cleaning Over1 cleans itself while cooking. The oven walls are finished with a special

coating that cannot be cleaned in the usual manner

with soap, detergents, steel wool pads, commercial

oven cleaners, coarse abrasive pads or coarse brush- es. Use of such cleansers and/or the use of oven

sprays will cause permanent damage.

The special coating is a porous ceramic material,

which is dark in color and feels slightly rough to the touch. If magnified, the surface would appear as

peaks, valleys and sub-surface "tunnels." This rough

finish tends to prevent grease spatters from forming

little beads or droplets that run down the side walls of

a hard-surface oven liner, leaving unsightly streaks that require hand cleaning. Instead, when spatter hits the porous finish, it is dispersed and partially

absorbed. This spreading action increases the expo-

sure of oven soil to heated air and makes it somewhat

less noticeable.

Soil may not disappear completely and at some

time after extended usage, stains may appear that

cannot be removed.

The special coating works best on small amounts

of spatter. It does not work well with larger spills,

especially sugars, egg or dairy mixtures. The oven

bottom does not have the continuous cleaning oven

coating and can be removed and cleaned with a com-

mercial oven cleaner.

This special coating is not used on the oven

shelves, oven bottom or the inside of the oven

door. Remove these to clean with a commercial

oven cleaner to prevent damaging the Continuous- Cleaning Oven coating.

Make sure the oven bottom is in place before

you turn the oven on for any reason. Use care in removing and replacing the oven

bottom and shelves and in placing and removing dishes and food to avoid scratching, rubbing or other-

wise damaging the porous finish on the oven walls.

mend rubber gloves be worn when Cleanin

2. Remove shelvesand cookware: :: ....

3, Soil visibility may be reduced by operating: the:oven::::

at 400F (204 C). Close the door and turn OVEN:I:::: :::_: CONTROL knob to 400 F (204 C). Timef0r at: least: i::i:i::::::

before replacing the oven shelves. :

4. If a spitiover or heavy soiling occurs on the porous i::i: surface, as soon as the oven has cooled; remove : as much of the soil as possible using: a small:;:

amount of water and a stiff-bristle nylon brush. Use: water sparingly and change it frequently, keeping itl as clean as possible, and be sure to blot it up with

paper towels, cloths or sponges. Do not rub or scrub with paper towels, cloths or sponges; since

they will leave unsightly lint on the oven finish. If water leaves a white ring on the finish as it dries;

apply water again and blot it with a clean sponge, starting at the edge of the ring and working toward

the center.

The oven bottom has a porcelain enamel finish: The oven bottom comes out for cleaning away from the Continuous-Cleaning Oven.

The inside of the oven door has a porcelain enam- el finish. The oven door lifts off for cleaning away

from the Continuous-Cleaning Oven. For instructions

on how to clean the inside of the oven door refer: to the Lift-Off Oven Door section.

Do not use soap, detergent, steel wool pads, commercial oven cleaner, silicone: oven

sprays, coarse pads or coarse brushes on the

porous surface. These products will spot, clog and damage the porous surface and reduce its

ability to work. Do not scrape the porous surface with a knife

or spatula--they could permanently damage the finish.

Removable Kick Panel (on some models)

The kick panel may be

removed for cleaning under the range.

To remove, lift up the bot- tom of the panel slightly to

disengage the panel from the tabs at the base of the

range. Pull the bottom of

the panel forward until the spring clips are released at

the top of the panel.

To replace, insert the two slots at the bottom of the

panel onto the two tabs at the base of the range and push the top of the panel

forward to engage the spring clips.

Removabge BroiBer Drawer (on some models)

To remove:

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

pan.

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

push it back in about one inch.

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

To replace:

Hold the broiler drawer in the raised position as you slide it partway into the range. Then lower the drawer and push it completely closed.

Removable Storage D_'awer

(on some models)

The storage drawer is a good place to store cookware and bakeware. Do not store plastics and flammable

material in the drawer.

Do not overload the storage drawer. If the drawer is

too heavy, it may slip off the track when opened. The storage drawer may be removed for cleaning

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

To remove the storage drawer:

1. Pull the drawer straight out until it stops.

2. Tilt the front of the drawer up and free of the range.

To replace the storage drawer:

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

2, Slide the drawer evenly and straight back, so that

the rails in the range are engaged.

INSTALLATION

INSTRUCTIONS : :::

_, ,,, ':i):::,:i,:_::,:::::=:_);i)__ii_::':i_i:_ii:i:,iii:i_

FOR YOUR SAFETY

If you smell gas:

1. Open windows.

2. Don't touch electrical switches.

3. Extinguish any open flame.

4. Immediately call your gas supplier.

FOR YOUR SAFETY

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

BEFORE YOU BEGIN

Read these instructions completely and carefully. IMPORTANT: Save these instructions for the local

electrical inspector's use.

INSTALLER: Leave these instructions with the

appliance after installation is completed.

CONSUMER: Keep this Use and Care Manual and

the Installation Instructions for future use. This appliance must be properly grounded.

WARNING

Improper installation, adjustment, alteration, ser- vice or maintenance can cause injury or property

damage. Refer to this manual. For assistance or additional information, consult a qualified

installer, service agency, manufacturer (dealer) or the gas supplier.

DI_IENSIONS AND CLEARANCES:: :;:::

Provide adequate clearances between

and adjacent combustible surfaces.:

(Includes door handle)!: ii::i:

30"

..... 27½ (69=.9 ::::i: ::::!::::::::=:i:i::

Product Height*

(see chart ,, .......... ::

below) (92.1 cm ±6 ram):

I /t

28¼ (71.8cm) ::::............

36 ¼ +'/; ......

i:i ii I

Depth with door open: 46%'(117.8cm) _

(Glass door) \

46 '/4 (117.5cm) \ _.i : : : ::=:

(Porcelain door) "-_

*Product Height:. 40" (101.6 cm) 61011

61018 61111

44"(111.8 cm) 71151 46W'(118.1 cm) 75151

75158

71751

61"118 ""'6"125_ ::::::::::

61251 71051:: ::: I: ;:: ::::::::

71758 72751

75251 727551 _

75258 72758:_:I

.... ,:i::i :::::i:i:!i:::i:i::':,_

CAUTION

Do not attempt to operate the oven of this range

during a power failure (Electric Ignition models

only).

IMPORTANT

Remove all packing material and literature from oven before connecting gas and electrical supply

to range.

Minimum LL_

to cabinets on either

side of range _ ' 30" .

18" Minimum

(45.7 cm) _ ....

0" _ below cook- 36" 1,

(0 cm) -_ top and a! {91.5 cm) (6 m

(76.2 cm) "

30" (76.2 cm)

To cabinels

: : : : counted0ps ;: : :::! :::

IMPORTANT SAFEWYINSTRUCTIONS

oInstallation of this range must conform with local

codes, orin the absence of local codes, with the National Fuel Gas Code, ANS! Z223.1, latest edi-

tion. in Canada, installation must conform with the:current Natural Gas Installation Code,

CANICGA, B149.1 or the current Propane Installation Code, CANICGA-B149.2 and with

local :codes where applicable.

This :range has been design-certified by the American

Gas Association according to ANSI Z21.1, latest edi- tion and Canadian Gas Association according to

CAN/CGA-I.1 latest edition. As with any appliance using gas and generating heat, there are certain safe-

ty precautions you should follow. You will find these

precautions in the Important Safety Instructions sec-

tion :in tlle front of this manual. Read them carefully. o Have your range installed by a qualified installer or

service :technician.

.Your range must be electrically grounded in accor-

dance with local codes or, in the absence of local codes, in accordance with the National Electrical Code':(ANSI/NFPA 70, latest edition). In Canada,

electrical grounding must be in accordance with the currentCSA-C22.1 Canadian Electrical Code Part 1 and/or local codes. See Electrical Connections in

this section, result. To prevent accidental tipping of Before installing your range on linoleum or any other : the range, attach an approved Anti-Tip

synthetic floor covering, make sure the ffoor covering device to the wall. :(See Installing the

can withstand 180°F (82°C) without shrinking, warp-Anti-Tip Device in this section.) To ing or discoforing. Do not install the range over car- check: if the device is installed and

peting unless a sheet of 1/4" (6 turn) thick plywood engaged properly, carefully tip the or Similar insulator is between

carpeting. ...... should engage and prevent the range

o Make sure the wall coverings around the range can from tipping over.

withstand heat generated by the range :up to 200°E If you :pull the range out from the wall (93QC). f0r any reason, make sure the Anti-Tip

o Avoid placing cabinets above the range. To reduce device is engaged when you push the

the hazard caused by reaching over the open flames range back against the wat

of operating burners, install a ventilation hood over °For your safety, never use your range for warming

the range that projects forward at least 5 (12.7 cm) or heating the room. Your oven and cooktop are not

beyond the front of the cabinets. :: designed to heat your kitchen. Top burners should

oThe ventilating hood :must be constructed of sheet not be: operated without cookware on the grate.

metal not less than 0.0122" (.31 ram) thick. Install Such abuse could result in fire and damage to your above the cooking top with a clearance of not less range and will void your warranty. than 1/4": (6 ram) between tile hood and the under- oDo not store or use combustible materials, gasoline side of the combustible material or metal cabinet, or other flammable vapors and liquids in the vicinity

:The hood must be at least as wide as the appliance of this or any other appliance. Explosions or fires

and centered over the appliance. Clearance could result. between the cooking surface and the ventilation o Do not use oven for a storage area. Items stored in"

hood surface MUST: NEVER BE LESS THAN 24" the oven can ignite• (61 cm). o Do not let cooking grease or other flammable mate-

EXCEPTION: Installation of a listed microwave rials accumulate in or near the range• oven or cooking appliance over the cooktop :shall

conform to the installation instructions packed with that appliance.

....... placed the ra_ige and range iforward.:The Anti-Tip device

o If cabinets are placed above the range, allow a mini-

mum clearance of 30" (76,2 cm) between the cook- ing surface and the bottom of unprotected cabinets

o If a 30,(76.2 cm) clearance between cooking sur-

face and overhead combustible material or metal cabinets cannot be maintained, protect the under-

side 0f:the cabinets above the cooking top with not

less than 1/4":(6 mm) insulating millboard covered

with sheet metal not less than 0,0122" (.31 mm) thick.

Clearance between the cooking surface and protect- ed cabinets MUST NEVER BE LESS THAN 24" (61

cm)• The _vertical distance from the plane of tl_e cooking surface to the bottom of adjacent overhead

cabinets extending closer than 1" (2.5 cm) to the plane of the range sides must not be less than 18"

(45.7 cm),:(See the Dimensions and Clearances

illustration in this section,)

oCAUTION: Items of interest to children should not

be stored in cabinets above a range or on tile back- splash of a range--children climbing on the range to

reach items could be seriously injured.

WARNBNG

All ranges can tip and injury could

mnsta lation nstructions

GENERAL

o See Dimensions and Clearances in this section for

all rough-in and spacing dimensions. These dimen- sions must be met for safe use of your range. The location of the electrical outlet and pipe opening (see

Gas Pipe and Electric Outlet Locations) may be adjusted to meet specific requirements.

oThe range may be placed with 0" (0 cm) clearance

(flush) at the back wall and side wails of the range.

LOCATION

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

around the base of the range that supply fresh air for combustion and ventilation are not obstructed by car-

peting or woodwork.

PROTECT YOUR FLOOR

Your range, like many other household items, is heavy

and can settle into soft floor coverings such as cush-

ioned vinyl or carpeting. Use care when moving the

range on this type of flooring. It is recommended that

the following simple and inexpensive instructions be

followed to protect your floor.

The range should be installed on a sheet of plywood

(or similar material). When the floor covering ends at

the front of the range, the area that the range wilt rest

on should be built up with plywood to the same level

or higher than the floor covering. This will allow the

range to be moved for cleaning or servicing.

MODEL AND SERIAL NUMBER LOCATION

Depending on your range, you'll find the model and serial numbers on a label on the front frame of the

range, behind the storage drawer, broiler drawer or kick panel.

TOOLS YOU WILL NEED i :: i :i ::::::::::::

° Phillips and flat-blade screwdrivers i:I

"Pencil and ruler ..... : :: ::

oTwo pipe wrenches (one for backup) o 1%" open-end or adjustable wrench:

Nut drivers or wrenches: 3116" and lt4":i: : ::i

o Pipe joint sealant or UL-approved pipe thread tape

with Teflon* that resists action of natural and LP: :: gases : : ::

° Flexible metal appliance connector (1/2 _' I_D.). A

5-foot (i.5 m) length is recommended for ease of: installation but other lengths are acceptable. Never

use an old connector when installing a new range.

° Flare union adapter for connection to gas supply line

(3/4" or t/2" NPT x t/2" I.D.)

• Flare union adapter for connection to pressure regu- lator on range (1/2" NPT x 1/2" I.D.)

*Teflon: Registered trademark of DuPont

PREPARATION

o Remove all tape and packaging. Lift up the cooktop

(on models with dual burners) and remove any pack- ing material under it. Make sure the dual burners are properly seated and level.

• Remove plastic film that covers some chrome parts (around oven door, side trim).

oTake the accessory pack out of the oven. ° Check to be sure that no range parts have come

loose during shipping.

+ 64 hidden pages

Kenmore 3627525890, 3627525190, 3627515890, 3627515190, 3627275890 Owner’s Manual

Specifications and Main Features

Frequently Asked Questions

User Manual