3627526891
SAFETY
Anti:Tip Device ...........................................................2, 3, 27, 36
Important Safety Instructions ...................................................2-5
fHSTALLATION ..................................................26-40
Air Adjustment ...................................................................................35
Dimensions and CLearances ..................................................26
Electrical Connections ................................................., ,,,,,o31,32
Gas Pipe and Ele,ctric Outlet Locations .........................29
LP Conversion ................................................................................ 37-40
Installing the Anti-Tip Device ................................................36
USE AND CARE
Baking ............................................................................................12, 13
BroilingtBroiling Guide ..................................................t7, 18
Care and Cleaning ...........................................................t9-25
Cooktop Comparison ......................................................................7
Clock and Timer ....................................................................................9
Features of Your Range ..............................................................6
RoasttngtRoasttng Guide .............................................15, 16
Surface Cooking ........................................................................7-9
Using Your Oven ...................................................................10, 11
S_RVmCE
Problem Solver .........................................................................41, 42
Thermostat Adjustment ....................................................................t4
WARRANTY ..............................................................................44
MODELS 75161
75168
75261
75268
Kenmope
164D2764P070
SR4223
195 CG
Pnnted in Louisville. KY
WARNING: If the information in this
manual is not followed exactly, a fire
or explosion may result causing prop-
erty damage, personal injuryor 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.
°Do not touch any electrical switch;
do not use any phone in your
building.
°Immediately call your gas supplier
from a neighbor's phone. Follow the
gas supplier's instructions.
oIfyou 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.
l
_WARNING
° ALL RANGES
CAN TIP
° INJURY TO PERSONS
COULD RESULT
° INSTALL ANTI-TIP
DEVICES PACKED
WITH RANGE
° SEE INSTALLATION
INSTRUCTIONS
iMPORTANT SAFETY
iNSTRUCTiONS
Read aDa instructions before using
this appniance.
IMPORTANT SAFETY NOTICE
oThe 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 sub-
stances.
Gas
appliances cause minor exposure to four
of these substances, namely benzene, carbon
monoxide, formaldehyde and soot, caused primari-
ly by the incomplete combustion of natural gas or
LP fuels. Properly adjusted burners, indicated by a
bluish rather than a yellow flame, wil! minimize
incomplete combustion. Exposure to these sub-
stances can be minimized further by venting with
an open window or using a ventilation fan or hood,
o Fluorescent light bulbs and safety valves on
standing pi_ot ranges contain mercury, If your
model has these features, they must be recycled
according to local, state and federa! codes.
When You Get Your Range
Have the installer show you the
location of the range gas cut-off
valve and how to shut it off if nec-
essary. L
° Have your range installed and
properly grounded by a qualified
installer in accordance with the
Installation Instructions. Any adjust-
ment and service should be per-
formed only by qualified gas range
installers or service technicians.
oPlug your range (Electric Ignition models only) into
ia 120-volt grounded outlet only. Do not remove the
round grounding prong from the plug. If in doubt about
:the grounding of the home electrical system, it is your
:personal responsibility and obligation to have an
ungrounded out et replaced with a properly grounded,
three-prorig outlet in accordance with the National
Electrical Code. in Canada, the appliance must be
electrically grounded in accordance with the Canadian
:: Eectrical Code. Do not use an extension cord with this
appliance. : :
::2 : i" : .......
Do not attempt to repair or replace any part of
your range unless it is specifically recom-
mended in this manual. All other servicing
should be referred to a qualified technician.
o 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 out-
age (on models with standing pilots) and poor
air circulation.
After prolonged use of a range, high floor tem-
peratures may result 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 to be used.
Your range can be converted for use with either
type of gas, See the installation Instructions_
WARNING: These adjustments must be made by
a qualified service technician in accordance with
the manufacturer's instructions and all codes and
requirements of the authority having jurisdiction°
Failure to follow these instructions could result in
serious injuryor property damage. The qualified
agency performing this work assumes responsi-
bility for the conversion.
Using Your Range
* Do not leave children
anone or unattended
where a range is hot or
in operation. They could
be seriously burned_
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.
o Let the burner grates and other surfaces cool
before touching them or leaving them where
children can reach them.
CAUTION: ITEMS OF INTER-
EST TO CHILDREN SHOULD
NOT BE STORED IN CABI-
NETS ABOVE A RANGE OR
ON THE BACKSPLASH OF A
RANGE--CHILDREN CLIMB_
ING ON THE RANGE TO
REACH ITEMS COULD BE
SERIOUSLY INJURED,
. WARNUNG-==
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.
The Anti-Tip device _should
engage and prevent the range
from tipping over.
If you pull the range out from the wall for any rea-
son, make sure the device is properly engaged
when you push the range back against the wail
If it is not, there is a possible risk of the range tip-
ping over and causing injuryifyou 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 intipping of the range and injury.
o Never wear loose fit-
ments while using the ' '.
appliance. Be careful
when reaching for items
stored in cabinets over
the cooktop Flammable
material could be ignited
if brought in contact with flames or hot oven sur-
faces and may cause severe burns.
o For your safety, never use _"!,:_0!"_:'
your appliance for warming _i!..',_
or heating the room. ._,'bcX._!:......
(continued next page)
3
: MPORTANT SAFETY RNSTRUCT ONS (continued)
° 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 cov-
ering the pan completely
with a well-fitting lid,
cookie sheet or flat tray,
Use a multi-purpose dry
chemical or foam-type
fire extinguisher.
Use onlydrypot holders--moist ordamp pot hold-
ers onhot surfaces may result inburns from steam.
o 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 with-
out letting them extend over adjacent burners.
o Always turn the surface burners to off before
removing cookware.
Flaming grease outside a pan can be put out by o
covering it with baking soda or, if available, by
using a multi-purpose dry chemical or foam-type
fire extinguisher. °
Flame in the oven can be smothered completely
by closing the oven door and turning the oven off
or by using a multi-purpose dry chemical or foam-
type fire extinguisher.
o Do not store flam-
mable materials in an
oven, range broiler or
storage drawer, or near
the cooktop.
Do not store or use
combustibBematerials,
gasoline or other
flammable vapors and liquids inthe vicinity of
this or any other appliance.
,, Do not let cooking grease or other flammabae
materials accumulate in or near the range.
,, When cooking pork, follow the directions exactly
and always cook the meat to an internal tempera-
ture of at least 170°F (77°C). This assures that, in
the remote possibility that trichina may be present
in the meat, it will be killed and the meat will be
safe to eat.
Surface Cooking
o Always use the LITE position (on models with
electric ignition) or the HI position (on models
with standing pilots)when igniting the top burn-
ers and make sure the burners have ignited,
o Never leave the surface burners unattended at
high flame settings. Boilovers cause smoking
and greasy spillovers that may catch on fire.
o Adjust the top burner flame size so it does not
extend beyond the edge of the cookware,
Excessive flame is hazardous,
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 open=ngsare 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 burn-
ers if the wok has a round metaBring that is
placed over the burner grate to support the
wok. This ring acts as a heat trap,which may dam-
age the burner grate and burner head. Also, it may
cause the burner to work improperly. This may
cause a carbon monoxide level above that allowed
by current standards, resulting in a health hazard.
o 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 effec-
tive shallow or deep-fat frying. Filling thepan too
full of fat can cause spillovers when food is added°
o If a combination of oils or fats will be used in
frying, stir together before heating or as fats melt
slowly.
o Always heat fat slowly and watch as it heats.
o Use a deep-fat thermometer whenever possi-
ble to prevent overheating fat beyond the smok-
ing poinL
o Never try to move a pan of hot fat, especially a
deep fat fryer. VVaituntil the fat is cool.
When using g_ass cookware, make sure it is
designed for top-of-range cooking.
o Use proper pan size. Avoidpansthat are unsta-
ble or easilytipped. Selectcookwarehaving flat
bottoms large enough to properly contain food
and avoid boilovers and spillovers and large
enoughto coverburnergrates.Thiswillbothsave
cleaningtime and preventhazardousaccumula-
tions offood, sinceheavyspatteringor spillovers
left on the rangecan igniterUse panswith han-
dles that can be easily grasped and will remain
cool.
o Keep all plastics away
from the top burners.
o Do not leave plastic
items on the cook-
top--they may melt if
left too close to the venL
o Do not leave any items on the cookto p. The
hot air from the "ventmay ignite flammable items
and will increase pressure in closed containers,
which may cause them to bursL
o To avoid the possibility of a burn, always be
certain that the controls for all burners are at
the off position and aHgrates are cool before
attempting to remove them.
o When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flames.
o 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.
o When a pilot goes out (on models with stand-
ing pilots), you will detect a faint odor of gas as
your signal to relight the piloL When relighting the
pilot, make sure the burner controls are inthe off
position, and follow instructions in the Installation
Instructions to relighL
o 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.
Baking, BB'oiHng and Roasting
o Do not use the oven for a storage area. Items
stored in the oven can ignite.
o 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,
o Keep the oven free from grease buildup.
o 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.
When using cooking or roasting bags in the
oven, follow the manufacturer's directions.
Use only glass cookware that is recommend-
ed 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 pre-
vent excessive flare-up&
Make sure the broiler pan is in place correctly
to reduce the possibility of grease fires.
if you should have a grease fire in the broiler
pan, turn the ovenoff and keep the broiler compart-
ment door closed to contain fire until itburns out.
Cteaning Your Range
• Cleanonlypartslistedinthis UseandCareManual.
Keep the range clean and free of accumula-
tions of grease or spiHovers,which may ignite.
Be careful v_hen 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.
SAVE TNESE INSTRUCTIONS
Features of Your IRang÷
NOTE: Not all modemshave aHfeatures.
Appearance of features varies.
@
standard Twin Burners
Your range is equipped withone oflhe two types ofsurface burners shown above
° i
@
@
@
@
@
®
@
I I
J .... /_ !
Feature Index See Page
I 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 10, 23
(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
Feature Index See Page
10 Clock and Timer 9
(on some models)
11 Lift-Up Cooktop 21
(on models with dual burners)
•12 Surface Burner Control Knobs 4, 7, 8, 22
13 OVEN CONTROL Knob t0, 12, 14,
19, 20, 22
14 Oven Shelf Supports 11, 12, t 5
15 Lift-Off Oven Door 3, 17, 22
16 Installation Clearances Label
t7 Air Intake 22
(under storage or broiler
drawer or kick panel)
! 8 Broiler Pan and Grid 5, 15, 17
Air Vents 5, 11,22
6
Hew Does ThRsCoektop Compare to Your ORalOne?
",four 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,,
The best types of cookware to use, plus heat-up and
cool-down times, depend upon the type of burner or
surface unit you haven
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 pasL
Type of Cooktop Description How It Works
Gas Burners Regular or sealed
gas burners use
either LP gas
or natural gas.,
Electric Coil
@
Solid Disk
Radiant (Glass
Ceramic) Cooktop
©
Induction
_,_.., ___._
_lt!lt{t_ \
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 welt 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 disk& 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 short time after they are turned off,
Heats by direct contact with the pan, so pans must be fiat 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 cooking after it is turned off. Remove the pan from the
surface unit ifyou want cooking to stop,,
Pans must be made of ferrous metals (metal that attracts a magnet). Heat is
produced by a magnetic circuit between the coil and the pan. Heats up right
away and changes heat settings right away, like a gas cooktop_ After turning
the control off, the glass cooktop is hot from the heat of the pan, but cooking
stops right away,,
Surface Cooking
Lighting instructions for _
Standing Pilot Models
The surface burners on these
ranges have standing pilots _ _.
that must be lit initially. To light
them:
!. 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 iL
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 instructions tot
Electric 6gnition ModeJs
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 wilt continue to operate normally,,
The electrode of the spark igniter is expose&
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,
7
(continued next page)
Surface Cooking (coot=cued)
Surface Burner Controms
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 burner& The two knobs on the right control the
right front and right rear burners.
On ranges with sealed burners:
o The 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 low simmer setting.
o 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.
o Make sure all 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 LtTE. You will hear a
little "clicking" noise--the sound
of the electric spark igniting 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
o 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.
o Do not operate a burner for an extended period of
time without cookware on the grater The finish on the
grate may chip without cookware to absorb the heat,
° Be sure the burners and grates are cool before you
place your hand, a pot holder, cleaning cloths or
other materials on them.
How to Select Flame Size
Watch the flame, not the knob, as you reduce heat.
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 cookware 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 very slowly
and cools very slowly. Check cookware manufacturer's
directions to be sure it can be used on gas ranges.
Stainless Steel: This metal alone has poor heating
properties and is Usually combined with copper, alu-
minum or other metals for improved heat distribution,
Combination metal skillets usually work sa!isfactority 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 flat-bottomed wok° They
are available at your local
retail store.
Do not use woks that have 7:iii_,
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.
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
Stove Top Grills
(on models with sealed burners)
Do not use stove top grills on
health_
Ogockand Timer some models)
@ --- ©
(Appearance may vary)
Follow the directions below if your range has the
clock and timer shown above.
You have the choice of having the timer show the time
counting down or the time of day. In either case, the
timer will signal at the end of the timer period to alert
you that the time is up.
To Set the Clock
NOTE: When you first plug in the range or after a power
failure, the entire Clock/Timer display will light up.
1, Press the CLOCK pad
2. Press and hold the UP or DOWN pad and the time
of day will change t0 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_
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 wilt indicate when one
minute is lefto 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 Cance_ 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 fully completed "set timer"
instructions above,
To DispRay the CBock 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 contin-
ue 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,
ConventionaD CBock and Timer
(on some models)
The Clock and Timer are helpful devices that serve
several purposes,
The Cgock
To set the Ciock, push in
the knob and turn it to the
right. Let the knob out when
the clock hands reach the
correct time,. Continue turn-
ing the knob to OFE
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,.
UsBngYour Oven
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 ranger
Lighting Unstructions 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 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,
4, Using a long match or match holder, reach in and
light the oven pilot,
oTo light the oven burner, turn the OVEN CON-
TROL knob to the desired temperature. The burner
should light within 60 seconds.
• 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 page&
o Power failure: An electrical power failure wilt not
affect a lighted standing oven piloL
Lighting instructions for
Electric ignition Modems
The oven burner is lighted by electric ignition (on
some models).
To light the burner, turn the OVEN CONTROL 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°
PowerOutage
CAUTION: Do not make any attempt to operate the
electric ignition oven during an electrical power fail-
ure_ The oven or broiler cannot be lit during a power
failure° Gas will not flow unless the glow bar is hot,
If the oven is in use when a power failure occurs, the
oven burner shuts off and cannot be re-lit until power
is restored,.
Oven Controm
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.
it will normally take 30-90 sec-
onds before the flame comes
on. After the oven reaches the
selected temperature, the oven
burner cycles--off completely,
then on with a full flamemto
maintain the selected tempera-
ture,,
I
Oven Light (onsomemodels)
Use the switch on the control panel to turn the oven
light on and off,
10
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.
oThe vent openings and nearby surfaces may
become hot. Do not touch them.
o Do not leave plastic
items on the coo!(top--
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.
=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 She ves
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 _l_l_tll.-Fj]H. _
you, tilt the front end __ll______ ttli _
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..
Sheff 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 cooking
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.
11
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 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 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 Shelves
Arrange the oven shelf
or shelves in the desired
locations while the oven
is cool. The correct
shelf position depends
on the kind of food and
the browning desired.
As a general rule, place
most foods in the mid-
dle of the oven, on either shelf position B or C.
See the chart for suggested shelf positions°
Type of Food
Angel food cake
Biscuits or muffins
Cookies or cupcakes
Brownies
Shelf Position
A
BorC
BorC
BorC
Layer cakes B or C
Bundt or pound cakes A or B
Pies or pie shells B or C
Frozen pies A (on c0okie sheet) ...............
Casseroles B or C
Roasting B or R
Preheating
Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified tempera-
ture 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,
oDark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
° Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
oGlass baking dishes also absorb heat. When baking
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 ovem 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 wails of the
oven. Allow 1- to 1½-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°
12
Baking Guides
When using prepared baking mixes, follow package
recipe or instructions for the best baking results_
Cookies
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 iL
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. tf 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.
Aluminum Foil
Never entirely cover a
shelf with aluminum
foil. This will disturb the
heat c,irculation 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 look at your food. Most recipes
provide minimum and maximum baking times such as
"bake 30-40 minutes"
DO NOT open the door to check until the minimum
time, Opening the oven door frequently during cooking
allows heat to escape and makes baking times Ionger_
Your baking results may also be affected.
13
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
itis too hot, adjust the thermostat to make it cooler. If
you think it istoo 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
(11-22°C)o
To Adjust the Thermostat:
Pull the OVEN CONTROL knob off the range and look
at the back side,
To make adjustment, loosen (approximately one turn),
but do not completely remove, the two screws on the
back of the knob° With the back of the knob facing
you, hold the outer edge of the knob with one hand
and turn the front of the knob with the other hand,
(appearance may vary)
To raise the oven temperature, move the top screw
toward the right. You'l! 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.
Air Adjustment Shutter for Oven Burnere
The air adjustment shutter for the bottom burner regu-
lates the flow of air to the flames,
See the installation Instructions of this manual for
instructions for location and proper adjustment of the
shutter,
14
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
._:_i- | space is needed, for
*-.... _,_ ,'_'_., _-_ _ example, when roasting a
large turkey The shelf is
not designed to slide out
at this position,
Roasting is really a baking procedure used for meats
Therefore, the oven controls are set for Baking, (You
may hear a slight clicking sound indicating the oven is
working properly,)
Most meats continue to cook slightly while standing
after being removed from the oven Recommended
standing time for roasts is 10 to 20 minutes. This
allows the roasts to firm up and makes them easier to
carve, The internal temperature wilt rise about 5 ° to
t0°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
(B) position for small
size roast [3 to 5
lbs.(1 ,,3 to 2°3 kg)] and
at (R) position for larg-
er 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 will baste the
meal Select a pan as close to the size of the meat
as possible, (The broiler pan with grid is a good pan
for thi&)
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 is finished, turn the OVEN CON-
I"ROL 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 scal-
loped potatoes can be cooked at the same time.
Calculate the total cooking time to enable both dishes
to complete cooking at the same time. Allow 15-20
minutes of additional cooking time for the potatoes°
Use of Aluminum FoiD
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)
15
Ro88ti_ (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
Type
Meat
Tender cuts; rib,
high quality sirloin tip,
rump or top round*
Lamb leg or boneqn
shoulder*
Veal shoulder,
leg or loin*
Pork loin, rib
or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven
Temperature Doneness
325°F (163°C) Rare:
Medium:
Well Done:
325°F (163°C) Rare:
Medium:
Well Done:
325°F (163°C) Well Done:
325°F(163°C) Well Done:
3 to 5 Ibs.
(1.4 to 2=3 kg)
24-35
35-39
39-45
Approximate Roasting Time
in Minutes per Pound
6 to 8 Ibs.
(2.7 to 3.6 kg)
18-25
25-31
31-33
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
Internal
Temperature
140-150°F (60-66°C)f
150-160°F (66-71 °C)
170-185°F (77-85°0)
140-150°F (60-66°C)t
150-160°F (66=7t °C)
170-185°F (77-85°C)
I70-180 °F (77-82 °C)
170-180°F (77-82°C)
325°F(163°C)
325°F(163°C)
350°F(177°C)
325°F (163°C)
To Warm:
Well Done:
Well Done:
Well Done:
18-23 minutes per pound
(450 grams) any weight
3 to 5 Ibs. Over 5 Ibs.
(1.4 to 2.3 kg) (2.3 kg)
35-40 30-35
35-40
10 to 15 lbs. Over 15 Ibs.
(4.5 to 6.8 kg) (6.8 kg)
t 6-22 12-19
115-125°F (46-52°C)
185-190°F (85-88°C)
t 85-190°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.
tThe 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 1985o)
16
BroiRing
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 grid that allows the dripping
fat to drain away from the high heat of the gas flame.
Distance from the heat source may be changed by
positioning the broiler pan and grid on one of the three
shelf positions in the broiler compartment--
A (bottom of broiler compartment), B (middle) 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 grid and cook without turning untiE
done)° Time the food for about one-half the total cook-
ing time, turn the food, then continue to cook to the
preferred doneness
How to BroiJ
1. The broiler compartment does not need to be pre-
heated for broiling.
2. tf 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 mm) thick.
3. Arrange the food on the grid and position the broiler
pan on the appropriate shelf in the broiler compart-
menL Placing the food closer to flame sears the
exterior and increases the surface browning of food,
but also increases spattering and the possibility of
fats and meat juices igniting.
4. Close the broiler door and turn the OVEN CON-
TROL knob to BROIL
5. Turn the OVEN CONTROL knob to OFE Remove
the broiler pan from the broiler compartment and
serve the food immediately. Do not leave a soiled
broiler pan and grid inside the range.
Use of Aluminum Foil
You can use aluminum
foil to line your broiler pan
and broiler grid However,
you must mold the foil
tightly to the grid and cut
slits in it just like the grid.
Without the slits, the foil
will prevent fat and meat
juices from draining to the broiler pan The juices
could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
Questions & Answers
Q. When broiling, is it necessary to always use a
grid in the pan?
A. Yes° Using the grid 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 grid and stay cooler, thus preventing exces-
sive spatter and smoking,,
Q. Should I salt the meat before broiling?
A. Noo 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 escaper When broiling poultry
or fish, brush each side often with butter.
Q. Why are my meats not turning out as brown as
they should?
A. 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)
17
E roWUingGuide
The oven and broiler compartment doors must be
closed during broiling.
oAlways use the broiler pan and grid that comes with
your range. It is designed to minimize smoking and
spattering by trapping juices in the shielded lower
part of the pan,
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°
• tf desired, marinate meats or chicken before broiling° Or
brush with barbecue sauce last 5 to 10 minutes only_
oWhen arranging the food on the pan, do not let fatty
edges hang over the sides because dripping fat
could soil the oven°
• The broiler compartment does not need to be pre-
heated° However, for very thin foods, or to increase
browning, preheat if desired,,
• Frozen steaks can be broiled by positioning the broil-
er pan and grid at next lowest shelf position and
increasing cooking time given in this guide 11½times
per side.
Quantity and/or Shelf 1st Side 2nd Side
Food Thickness Position Minutes Minutes Comments
Bacon 1/2-1b (227 g) B 3'/£ 3 Arrange in single layer_
(about 8 thin slices)
Ground Beef 1-Ibm(450 g) (4 patties) A 10-11 4-5 Space evenly. Up to 8 patties take
Welt Done 1/2"3/4" thick (13-19 ram) about same time.
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Bakery' Products
Bread (Toast) or
Toaster Pastries
English Muffins
Lobster Tails
1" thick (2.5 cm)
[1-1½ lbs_
(450 g to 680 g)]
1½" thick (38 cm)
[2-2½ Ibs.
(907 g to 1.13 kg)]
B
B
A
B,C
B
A
9
12
13
10
12-15
25
7
5-6
8-9
6-7
10-12
16-18
Steaks less than 1" (2.5 cm)
cook through before browning°
Pan frying is recommended.
Slash faL
Chicken 1 whole A 30-35
[2 to 2½-1bs.,
(907 g to 1.13 kg)]
split lengthwise ......
2-4 slices C 2-3
1 pkgo (2)
2-split C 3-5
2-4 A 13-! 6
[6 to 8-oz.. each
(170 g to 227 g)]
25-30
1/2-1
Do not
turn over_
Reduce times about 5 to 10 minutes
per side for cut-up chicken,. Brush
each side with melted butter_.Broil
with skin-side-down first.
Space evenly. Ptace English muffins
cut-side-up and brush with butter,
if desired.
Cut through back of shell, spread
open_ Brush with melted butter
before broiling and after half of
broiling time.
Fish l-lb. (450 g) fillets B, C 5 5 Handle and turn very carefully. Brush
1/4"-1/2" thick with lemon butter before and during
(6 -13 ram) cooking, if desired,. Preheat broiler to
..... increase browning.
Ham Slices 1" thick (25 cm) B 8 8 Increase times 5 to 10 minutes per side
Precooked for t½" (3.8 cm) thick or home cured.
Pork Chops 2 [1/2" thick (13 mm)] B !0
Well Done 2 [t" thick (2,5 cm)], B 13
about I lb.(450 g)....
Lamb Chops
Medium
Well Done
Medium
Well Done
Wieners,
similar precooked
sausages, bratwurst
2 [1" thick (2.5 cm)],
about 10-12 oz.
(284_-340 g)
2 [1½" thick (&8 cm)],
about I lb. (450 g)
l-lb. (450 g)
pkg. (10)
B
B
B
B
B,C
8
10
10
17
4-5 Slash faL
9-12
4-7 Slash faL
10
4-6
12-14
6 ' i'2 ' if desiredl spl'it sausages in half length-
wise; cut into 5-6" (13-15 cm) pieces,.
18
Care and Cgeaning
Proper care and cleaning are important so your range
will give you efficient and satisfactory service. Follow
these directions carefully in caring for it to help assure
safe and proper maintenance.
BE SURE ELECTRICAL POWER IS DISCONNECT-
ED BEFORE CLEANING ANY PART OF YOUR
RANGE.
Burner Heads (on sealed burners only)
CAUTION: DO NOT OPERATE THE BURNER
WITHOUT ALL BURNER PARTS AND DRIP PANS
(iF SO EQUIPPED) IN PLACE.
Sealed Burner Assernbmies
(onsome models)
@
.... Grate
Burner Cap
Drip Pan
(on some models)
Burner Head
Electrode
Turn all controls OFF before removing burner
parts and drip pans (if so equipped).
The burner grates, caps, burner heads and drip
pans (if so equipped) can be lifted off, making them
easy to clean
The electrode of the _Etectrode
spark igniter is _ -__-J \\_
exposed when the (!_.'_-.Z_--._;
burner head is
removed_ 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 ono An electric shock may result, which could
cause you to knock over hot cookware_
For proper ignition, make sure the small hole in the
section that fits over the electrode is kept open, A
sewing needle or wire twist-tie works welt to unclog it,
The slits in the burner heads of your range must
be kept clean at all times for an even, unhampered
flame.
You should clean the surface burners routinely, espe-
cially after bad spillovers, which could clog these
openings.
To remove burned-on food, soak the burner heads
in a solution of mild liquid detergent and hot water for
20_30 minutes. For more stubborn stains, use a tooth-
brush_
Before putting the burner head back, shake out
excess water and then dry it thoroughly by setting it
in a warm oven for 30 minutes.
Replace the burner caps Make sure that caps are
replaced on the correct size burner_ There is one
small, 2 medium and one large cap
(continued next page)
!9
Burner Caps (onsealedburnersonly)
Lift offwhen cool Washburner capsin hot,soapy
waterand rinsewithcleanwater."Youmayscourwith
aplasticscouringpadto removeburned-onfoodpar-
ticles,
Dry them in a warm oven or with a cloth--don't
reassemblethemwet°Replacethe burnercaps°
Makesurethatcapsare replacedonthecorrectsize
burner,Thereisone small,2 mediumandonelarge
caF
small
medium __
large
medium --
medium ---_
_.__--- small
G_ large
Front of Range
Standard Twin Burners (onsome models)
CAUTION: DO NOT OPERATE THE BURNER
WITHOUT ALL BURNER PARTS AND DRIP PANS
(IF SO EQUIPPED) IN PLACE.
The holes in the surface
burners of your range
must be kept clean at all
times for proper ignition
and an even, unham-
pered flame
You should clean the
surface burners routine-
ly, especially after bad Cleanthese
spillovers, which could holes
clog these holes° Wipe off thoroughly
surface burners,. If heavy oneach
burner,
spillover occurs, remove
the surface burners from the range. Burners lift out for
cleaning.. Lift up the cooktop and then lift out the sur-
face burners°
To remove burned-on food, soak the surface burner
in a solution of mild liquid detergent and hot water°
Soak the surface burner for 20 to 30 minutes° For
more stubborn stains, use a cleanser like Soft Scrub e
brand or Don AmP brand. Rinse well to remove any
traces of the cleanser that might Clog the surface
burner openings. Do not use steel wool because it
will clog the surface burner openings and scratch the
surface burners° If the holes become clogged, clean
them with a sewing needle or twist tie°
Before putting the surface burner back, shake out
excess water and then dry it thoroughly by setting it
in a warm oven for 30 minutes. Then place it back in
the range, making sure it is properly seated and level.
Check the flame pattern of each burner° tf the flames
are "jumpy" (not steady), clean the holes again with a
sewing needle or twist-tie.
(continued next page)
. Grate
On models with standard twin burners, the cooktop
lifts up for easy access.
Turn all controls OFF before removing burner
parts and drip pans (if so equipped).
The burner grates and drip pans (if so equipped)
can be lifted off, making them easy to clean.
20
Drip Pans (on some models )
Remove the grates and
lift out the drip pans,.
The drip pans can be
cleaned in a dishwash-
er or by hand_ To get
rid of burned-on food,
place the drip pans in a
covered container (or plastic bag) with V4 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.
To prevent rusting on cast iron grates, apply a light
coating of cooking oil on the bottom of the grate&
To get rid of burned-on food, place the grates in a
covered container (or plastic bag) with 1t4 cup
(62 ml) ammonia to loosen the soil. Then scrub with a
soap4illed scouring pad if necessary_
Although they're durable, the grates wil! 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°
Lift-up Cook'top (on models 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 cooktop:
_ " ,.........
.......
1, Be sure the burners are turned off.
2. Remove the grates,.
3. Grasp the two front burner wells and lift up.
Some models have dual support rods that will hold the
cooktop up whiJe you clean underneath ito
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 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)
21
Care and CUeaning(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),
Broiler Pan and Grid
After broiling, remove the broiler pan from the oven
or broiler compartment (depending on your model),
Remove the grid from the pan_ Carefully pour out
grease from the pan into a proper container_ Wash
and rinse the broiler pan and grid in hot water with a
soap-filled or plastic scouring pad.
if food has burned on, sprinkle the grid 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 grid can also be cleaned in
the dishwasher,
Do not store a soiled broiler pan and grid 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 CLEAN THE DOOR:
(Do not immerse door in water_)
Inside of door:
• Allow to cool before cleaning° For light soil, wipe fre-
quently with mild soap and water (especially after
cooking meat). This will prolong the time between
major cleaning. Rinse thoroughly,
NOTE: Soap left on the oven door causes addi-
tional stains when the oven is reheated.
-For heavy soil, choose an oven cleaner (for
Continuous Cleaning oven, before applying commer-
cial oven cleaner, remove the oven door) and follow
label instructions. Rinse well
Outside of door:
o Use soap and water to thoroughly clean the top,
sides and front of the oven door° Rinse well. You may
also use a glass cleaner to clean the glass on the
outside of the door.
o Spillage of marinades, fruit juices, tomato sauces
and basting materials containing acids may cause
discoloration and should be wiped up immediately.
When surface is cool, clean and rinse.
o Do not use oven cleaners, cleansing powders or
harsh abrasives on the outside of the door.
ControRPane0 and Knobs
It's a good idea to wipe the control panel after each
use of the oven. Clean with mild soap and water, or
vinegar and water, rinse with clean water and polish
dry with a soft cloth.
Do not use abrasive cleansers, strong liquid cleaners,
plastic scouring pads or oven cleaners on the control
panel--they will damage the finish° A 50/50 solution
of vinegar and hot water works well,
The control knobs may be removed for easier
cleaning. To remove knob, pull it straight off the stem_
If knob is difficult to remove, place a towel or dishcloth
between the knob and control panel and pull gently
Wash the knobs in soap and water, or vinegar solu-
tion, but do not soak°
Metal parts can be cleaned with soap and water, Do
not use steel wool, abrasives, ammonia, acids or com-
mercial oven cleaners, Dry with a soft cloth°
22
Oven Shelves
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 contenL Hot fruit fillings
or other foods that are highly acidic (such as milk,
tomatoes or sauerkraut, and sauces with vinegar or
lemon juice) may cause pitting and damage to the
porcelain enamel surface and should be wiped up
immediately
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) wil! 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 BuBb (onsome models)
The light bulb is located
in the upper left corner 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 onlyo Do not touch a hot bulb with a
damp cloth as the bulb will break,.
PorcelainOven nterior
(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 con-
tent (such as milk, tomatoes, sauerkraut, fruit juices
or pie filling) to remain on the surfacer They may
cause dull spots even after cleaning.
Household ammonia may make the cleaning job easi-
er. 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:
oBe careful where the oven cleaner is sprayed.
oDo 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.
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.
e
(continued next page)
23
Care and Cleaning/continued/
Special Care of the Continuous-Cleaning
Oven Dnterior(onsomemodels)
The Continuous-Cleaning Oven 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 wilt 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 wails 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.
To Clean the Continuous-Cleaning Oven:
1. Let range parts cool before handling, We recom-
mend rubber gloves be worn When cleaning,
2. Remove shelves and cookware
3. Soil visibility may be reduced by operating the oven
at 400°F (204°C)_ Close the door and turn OVEN
CONTROL knob to 400°F (204°C)_ Time for at least
four hours. Repeated cycles may be necessary
before improvement in appearance is apparent°
Remember: During the operation of the oven, the
door and other range surfaces will get hot enough
to cause burns. Do not touch. Let the range cool
before replacing the oven shelves.
4. If a spillover or heavy soiling occurs on the porous
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 it
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 dam-
age 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,
24
Removable Kick Panel (onsomemodels)
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.
Removable Storage Drawer
(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.
Removable Broiaer Drawer (onsomemodels)
To remove:
1. When the broiler is cool,
remove the grid and pan°
2. Pull the broiler drawer
out until it stops, then
push it back in about
one inch.
3. Grasp the 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.
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.
25
UNSTALLATBONgNSTRUCTBONS
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 "fOUR 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.
CAUTION
Do not attempt to operate the oven of this range
during a power failure (Electric Ignition models
only).
DMPORTANT
Remove all packing material and literature from
oven before connecting gas and electrical supply
to range.
DBlVIENSIONSAND CLEARANCES
Provide adequate clearances between the range
and adjacent combustible surfaces.
Depth withdoor closed
(Includes door handle):
30"
cm)--*_--I"""'_ 28¼" (71,8 cm)*--(76,2
(Glass door)
27½" (69,9 cm)
(Porcelain door)
\
Depth with door open:
46%" (117,8 cm)
(Glass door)
36¼"±_A"
(92ol cm ±6 ram)
r 1 Iil...........Ill
I°"°"'°'...........=°-ql t!! 0°0,.,o.° ,- ouoonetsabove
30" (76.2 cm) t3"
18,, M)._nImom_ t- _2,sore)
..... To waif on either side
_(45 7cm)
To cabinets
=_below cook-
top and at
range back
26
t@PORWAIITSAFETY IN,<;TFIUOWIONS
o instalation of this range must conform with local
codes, or in the absence of local codes, with the
National Fuel Gas Code, ANSI Z223.1, latest edi-
tion. In Canada, installation must conform with
the current Natural Gas Installation Code,
CAN/CGA-IB149.1 or the current Propane
Installation Code, CAN/CGA-B149o2 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-1 1 latest edition As with any appliaHce
using gas and generating heat, there are certain safe-
ty precautions you should fotowo You will find these
precautions in the Important Safety Instructions sec-
tion in the front of this manual Read them carefully
o Have your range installed by a qualified installer or
service technician
o 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 (ANSlINFPA 70, latest edition). In Canada,
electrical grounding must be in accordance with the
current CSA-C221 Canadian Electrical Code Part 1
and/or local codes See Electrical Connections in
this section
o Before installing your range on linoleum or any other
syntfletic floor covering, make sure the floor cover-
ing can withstand 180°F (82°C) without shrinking,
warping or discoloring. Do not install the range over
carpeting unless a sheet of 114" (6 mm) thick ply-
wood or similar insulator is placed between the
range and carpeting
oMake sure the wall coverings around the range can
withstand heat generated by the range up to 200°F
(93°C).
o Avoid placing cabinets above the range° To reduce
the hazard caused by reaching over the open flames
of operating burners, install a ventilation hood over
the range that projects forward at least 5" (I2.7 ore)
beyond the front of the cabinets.
oThe ventilating hood must be constructed of sheet
metal not less than 0.0122" (31 mm) thick. Install
above the cooking top with a clearance of not less
than 1/4" (6 mm) between the hood and the under-
side of the combustible material or metal cabinet.
The hood must be at least as wide as the appliance
and centered over the appliance. Clearance between
the cooking surface and the ventilation hood surface
MUST NEVER BE LESS THAN 24" (61 cm).
Installation of a listed microwave
oven or cooking appliance over the cooktop shall
conform to the installation instructions packed with
that appliance
o If cabinets are placed above the range, allow a mini-
mum clearance of 30" (76.2 cm) between the cool<-
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 of the cabinets above the cooking top with not
less than 1/4" (6 mm) insulating millboard covered
with sheet metal not less than 0o0122" (.31 ram)
thick.
oClearance between the cooking surface and protect-
ed cabinets MUST NEVER BE LESS THAN 24" (6I
cm). The vertical distance from the plane of the
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 the back-
splash of a range--children climbing on the range to
reach items could be seriously injured_
WAIIIIHG
Al! ranges can tip and injury could
result° To prevent accidental tipping of
the range, attach an approved Anti-Tip
device to the wailo (See Installing the
Anti-Tip Device in this section°) To
check if the device is installed and
engaged properly, carefully tip the
range forward The Anti-Tip device
should engage and prevent the range
from tipping over.
if you pull the range out from the wall
for any reason, make sure the Anti-Tip
device is engaged when you push the
range back against the wall.
,, For your safety, never use your range for warming or
heating the room Your oven and cooktop are not
designed to heat your kitchen° Top burners should
not be operated without cookware on the grate. Such
abuse could result in fire and damage to your range
and will void your warranty.
o Do not store or use combustible materials, gasoline
or other flammable vapors and liquids in the vicinity
of this or any other appliance. Explosions or fires
could resulL
o Do not use oven for a storage area. Items stored in
the oven can ignite.
oDo not let cooking grease or other flammable mate-
rials accumulate in or near the range.
27
Jnsta nation Bnstructions
GENERAL
° 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,
• The range may be placed with 0" (0 cm) clearance
(flush) at the back wall and side walls of the range,,
LOCATRON
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
fol!owed 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 will rest
on should be built up with plywoodto the same level
or higher than the floor covering. This will allow the
range to be moved for cleaning or servicing°
MODEL AND SERUAL 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
° Phillips and flat-blade screwdrivers
o Pencil and ruler
o Two pipe wrenches (one for backup)
° 1%" open-end or adjustable wrench
o Nut drivers or wrenches: 3/16" and 1/4"
ADDiTiONAL MATERIALS "YOUMAY NEED
O
°
Gas line shut-off valve
Pipe joint sealant or UL-approved pipe thread tape
with Teflon* that resists action of natural and LP
gases
°Flexible metal appliance connector (1/2" I_D_)oA
5-foot (t.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 1/2" 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
PREPARATBON
° 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).
=Take the accessory pack out of the oven.
oCheck to be sure that no range parts have come
loose during shipping,,
28
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