Kenmore 36275698892, 36275698891, 36275696892, 36275696891, 36275695892 Owner’s Manual
...
RANGE
OWNER'S
MANUAL
Model
Numbers:
Safety Instructions
Anti-Tip Device 2, 3, 34, 42
Important Safety Instructions 2-6
72471 75481
72478 75488
72691 75581
72695 75585
73281 75586
73288 75588
73481 75691
73485 75695
73488 75696
75381 75698
75388
Care & Maintenance
Before You Gait for Service 43-45
Care and Cleaning 27-32
Consumer Services 46, 48
Repair Services 46
Thermostat Adjustment 19
Warranty 47
Installation Instructions
Air Adjustment 40, 41
Anti-Tip Device 34, 42
Connect the Range to Gas 36-38
Dimensions & Clearances 33
Electrical Connections 38, 39
LP 42
Operation
Features of Your Range 7
Baking t5-18
BroilingtBroiling Guide 22, 23
Oven Control, Clock andTimer 1I, 12
Roasting, Roasting Guide 20, 2t
Surface Cooking 9, !0
Caution:
Read and Follow
All Safety Rules
and Operating
Instructions
Before First Use
of ]'his Appliance.
Sears, Roebuck and Co., Hoffman Estates, IL 60179 U.S.A.
t83D55gOP055
SR4247-1
PrUned in {_eU_itadSt_bes
3OSCG
Important Safety instructions
Read all instructions before using this appliance.
IMPORTANT SAFETY NOTICE
WARNING: If the information in this manual
is not followed exactly, a fire or explosion may
result causing property damage, personal
injury or death.
--Do not store or use gasoline or other
flammable vapors and liquids in the vicinity
of this or any other appliance.
WHAT TO DO IF YOU SMELL GAS
= Do not try to light any appliance.
• Do not touch any electrical switch; do not
use any phone in your building.
o Immediately call your gas supplier from a
neighbor's phone. Follow the gas suppliers
instructions.
= If you cannot reach your gas supplier, call
the fire department.
--Installation and service must be performed
by a qualified installer, service agency or the
gas supplier.
* The California Safe Drinking Water and Toxic
Enforcement Act requites the Governor Of r
California to publish a list of substances known to
reproductive harm, and requires businesses to warn
customers of'potential exposure to such substances.
Gas appliances cause minor exposure to four of
these substances, namely benzene, carbon
monoxide, formaldehyde and soot, caused primarily
by the incomplete combustion of natural gas or LP
fuels. Properly adjusted burners, indicated by a bluish
rather than a yellow flame, will minimize incomplete
combustiom Exposure to these substances can be
minimized further by venting with an open window
or using a ventilation fan or hood.
* Fluorescent light bulbs and safety valves on
standing pilot ranges contain mercury. If your
model has these features, they must be recycled
according to local, state and federal codes.
When You Get Your Range
the state to cause cancet_ birth defects or other
A WARNING
. ALL RANGES CAN TIP
• INJURY TO PERSONS
COULD RESULT
• INSTALL ANTI-TIP
DEVICES PACKED
WITH RANGE
" SEE INSTALLATION
INSTRUCTIONS
Have the installer show you the
location of the range gas shut-off
valve and how to shut it off ff
necessary.
Have your range installed and
properly grounded by a qualified
installer in accordance with the
Installation Instructions. Any
adjustment and sercice should be
performed only by qualified gas
range installers or service technicians.
Plug your range (electric ignition models only)
into a 120-volt grounded outlet only. Do not remove
the round grounding prong from the plug. If in doubt
about the grounding of the home electrical system, it
is your personal responsibility and obligation to have
an ungrounded outlet replaced with a properly
grounded, three-prong outlet in accordance with the
National Electrical Code. In Canada, the appliance
must be electrically grounded in accordance with the
Canadian Electrical Code= Do not use an extension
cord with this appliance_
• Do not attempt to repair or replace any part of
your range unless it is specifically recommended
in this manual. All other servicing should be
referred to a qualified technician
• Be sure all packing materials are removed from
the range before operating it to prevent fire or
smoke damage, should the pacldng material ignite_
• Locate the range out of kitchen traffic path and out
of drafty locations to prevent pilot outage (on models
with standing pilots) and poor air circulation.
• After prolonged use of a range, high floor
temperatures may result and many floor coverings
will not withstand this kind of use. Never install
the range over vinyl tile or linoleum that cannot
withstand such type of use. Never install it directly
over interior ldtchen carpeting.
• Be sure your range is correctly adjusted by a
qualified installer for the type of gas (natural or
LP), that is to be used. Your range can be converted
for use with either type of gas, See the Installation
Instructions,
WARNING: The conversion of your range to LP gas
must be made by a qualified LP installer in accordance
with the manufacturer's instructions and all codes
and requirements of the authority having jurisdiction.
Failure to follow these instructions could result in
serious injury or property damage. The qualified
agency performing this work assumes responsibility
for the conversion.
Using Your Range
• Do not leave children alone
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 cook-top. They could
damage the range and even tip it over; causing severe
personal injury.
• Let the burner grates and other surfaces cool
before touching them or leaving them where
children can reach them.
tLV4ARNING--
All ranges can tip and injury could
result. To prevent accidental
tipping of the range, attach it to the
wall and floor by installing the Anti-
Tip device supplied.
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 device is propedy engaged when you push
the range back against the wall. If it is not, there is a
possible risk of the range tipping over and causing injury
if you or a child stand, sit or lean on an open door.
Please refer to the Anti-Tip device infbrmation in this
manual. Failure to take this precaution could result in
tipping of the range and injury°
° For your safety, never use _'
your appliance for warming
or heating the room.
• CAUTION: ITEMS OF
INTERF_T TO CHILDREN
SHOULD NOT BE STORED
IN CABINETS ABOVE A
RANGE OR ON THE
BACKSPLASH OF A
RANGE,--CHILDREN
CLIMBING ON THE, RANGE,
TO REACH ITEMS COULD
BE SERIOUSLY INJURED.
(continued neatpage)
important Safety instructions (cont,°°ed)
• Never wear loose fitting ( '::9
or an en e
h ginggarm tswhil )_:
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 sutfimes and may cause severe burns.
• Do not use water on
grease fires. Never pick
up a flaming pan. Turn
the controls off_ Smother a
flaming pan on a surface
unit by covering the pan
completely with a welb
fitting lid, cookie sheet or
flat tra?_ Use a multi-
purpose dry chemical or
foam-type fire extinguisher:
Flaming grease outside a pan can be put out by covering
it with baking soda or, if'available, by using a multi-
propose ck'y chemical or- foam-type fire extinguisher;
Flame in the oven can be smothered completely by
closing the oven door and turning the oven offor by
using a multi-purpose dry chemical or foam-type fire
extinguisher.
° Do not store flammable ..... _ "_" "I'1'_*'_.'1
materials in an oven, _'" : :
range broiler or storage
drawer, or near the
cooktop.
• Do not store or use
combustible materials,
gasoline or other flammable vapors and liquids in
the vicinity of this or any other appliance.
= Do not let cooking grease or other flammable
materials accumulate in or near the range.
° When cooking pork, follow the directions exacdy
and always cook the meat to an internal temperature
of at least 170°E (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
° Always use the LITE position (on models with
electric ignition) or the HI position (on models
with standing pilots) when igniting the top
burners and make sure the burners have ignited.
° Never leave the surface burners unattended at
high flame settings. Boilovers cause smoking and
greasy spillovers that may catch on fire.
= Adjust the top burner flame size so it does not
extend beyond the edge of the cookware. Excessive
flame is hazardous_
" Use only dry pot holders--moist or' damp pot holdem
on hot surfaces may result in burns 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.
* _b minimize the possibility of burns, ignition of
flammable materials and spillage, turn cookware
handles toward the side or back of the range without
letting them extend over adjacent burners°
o Always turn the surface burners to OFF before
removing cookware.
° Carefully watch foods being fried at a high flame
setting.
° Never block the vents (air openings) of the range.
'They provide the air inlet and outlet that are
necessary for the range to operate properly with
correct combustion. Air' openings are located in the
following places:
--Oven vent at the tear of the cooktop.
--Air intake under' the broiler' drawer.
---_r vent at the top of' the oven door.
• Do not use a wok on models with sealed burners
ff the wok has a round metal ring that is placed
over the burner grate to support the wok. This
ring acts as a heat trap, which may damage the
burner grate and burner head° Also, it may cause the
burner to work improperly. This may cause a carbon
monoxide level above that allowed by current
standards, resulting in a health hazard°
• Foods for frying should be as dry as possible. Frost
on frozen foods or moisture on fresh foods can cause
hot fat to bubble up and over the sides of the pan°
" Use the least possible amount of fat for effective
shallow or deep-fat frying. Filling the pan too full
of fat can cause spillovers when food is added.
• If a combination of oils or fats will be used
in frying, stir together before heating or as fats
melt slowly.
• Always heat fat slowly and watch as it heats°
• Use a deep-fat thermometer whenever possible to
prevent overheating fat beyond the smoking point°
• Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is cool.
• When using glass cookware, make sure it is
designed for top-of-range cooking,
° Use proper pan size. Avoid pans that are unstable or
easily tipped. Select cookwate having flat bottoms
large enough to properly contain food and avoid
boilovers and spillovers and large enough to cover
burner grates. This will both save cleaning time and
prevent hazardous accumulations of food, since heavy
spattering or spillovers left:on the :ange can ignite.
Use pans with handles that can be easily grasped and
will remain cool
* Do not leave any items on the cooktop. The hot
air from the vent may ignite flammable items and
will increase pressure in closed containers, which may
cause them to burst°
* To avoid the possibility of a burn, always be
certain that the controls for all burners are at the
OFF position and all grates are cool before
attempting to remove them.
• When flaming foods are under the hood, turn the
fan off. The fan, if operatin_ may spread the flames.
• If the range is located near a window, do not hang
long curtains that could blow over the top burners
and create a fire haza_d.
• When a pilot goes out (on models with standing
pilots), you will detect a faint odor of gas as your
signal to relight the pilot. When relighfing the pilot,
make sure the burner controls are in the OFF
position, and follow instructions in the Installation
Instructions to relight.
• If you smell gas, and you have already made sure the
pilots are lit (on models with standing pilots), turn
off the gas to the range and call a qualified seIvice
technician. Never use an open flame to locate a leak.
(continued nex'i page)
° Keep all plastics away from the top burners.
•Do°ot,oa e , .O.omso°
melt if left too close
cooktop--they may __.__
to the vent,,
Vent appearance and location vary
Important Safety Instructions
Baking, Broiling and Roasting
= Do not use the oven for a storage area. Items
stored in the oven can ignite.
e Stand away from the range when opening the
door of a hot oven. The hot air and steam that
escape can cause bums to hands, face and eyes.
o Keep the oven free from grease buildup.
• Place the oven shelves in the desired position
while the oven is cool.
. Pulling out the sheff to the shelf-stop is a
convenience in lifting heavy foods. It is also a
precaution against burns from touching hot
surfaces of the door or oven walls. The lowest
position (R) is not designed to slide.
- Do not heat unopened food containers. Pressure
could build up and the container could burst,
causing an injury.
= Do not use aluminum foil anywhere in the oven
except as described in this manual. Misuse could
result in a fire hazard or damage to the range.
• Never use aluminum foil to line the oven bottom.
Improper use of foil could start a fire.
° When using cooking or roasting bags in the oven,
fbllow the manufacturer's directions_
Self-Cleaning Oven
* Do not dean the door gasket. The door gasket is
essential for a good seal Care should be taken nor to
rub, damage or' move the gasket,
=Do not use oven cleaners. No commercial oven
cleaner or oven liner protective coating of any kind
should be used in or around any part of' the oven.
Residue from oven cleaners will damage the inside of'
the oven when the self-clean cycle is used.
° Before self-denning the oven, remove the broiler'
pan, grid, the shelves and other coolcwareo
* IMPORTANT. The health of some birds is
extremely sensitive m the fumes given off during
the Self:Cleaning cycle of' any range. Move birds to
another well ventilated room_
o Be sure to wipe up excess spillage before starting
the self-dean cycle.
° If the self-cleaning mode malfunctions, turn the
oven off and disconnect the power supply. Have it
serviced by a qualified technician.
= Clean only parts listed in this Use and Care Manual.
. Keep the range dean and free of accumulations of
grease or spillovers, which may ignite.
° Use only glass cookware that is recommended for
use in gas ovens.
= Always remove broiler pan from the oven or the
broiler compartment as soon as you finish broiling.
Grease left in the pan can catch on fire if' oven is used
without removing the grease from the broiler pan.
= When broiling, if meat is too close to the time,
the fat may ignite. Trim excess fat to prevent
excessive flare-ups.
• Make sure the broiler pan is in place correctly to
reduce the possibility of grease fires.
• If you should have a grease fire in the broiler pan,
turn the oven off and keep the broiler' compartment
door closed to contain fire until it burns out.
SAVE THESE
INSTRUCTIONS
Features of Your Range
NOTE: Not all models have all features. Appearance of features varies.
¢
¢
¢
€
0
¢
I
___ Burner c_p
Or_p p_n
i
_Bu,oo,
Your range is equipped with
one of the two types of surface
burners shown above.
©
1 l
1
Feature Index See Page
1 Model and Serial Numbers
(on front frame of range,
behind the storage drawer)
2 Anti-Tip Device (Lower right 2, 3, 34, 42
rear corner on range back°
See the Installation Instructions_,)
3 Oven Bottom 30, 41
4 Oven Interior Light 13, 24, 31
5 Oven Light Switch 13
(on some models)
6 Cooktop 3-5, 29
7 AUTOMATIC OVEN Light 1I, I7, 18
8 Clock and Timer t I, I2
9 OVEN ON Light 11, I2, I9, 25, 26
CLEAN Light 1I, 19, 25, 26
PREHEATED Light 11, 12, 19
10 Oven Set Knob 11, 12, t7-19,
22, 25, 26
Feature Index
tl
Oven Vent
t2
Grates, Drip Pans (on some
models) and Surface Burners
13
Surface Burner Control Knobs
14
Oven Door Latch
Use for self-cleaning cycle only.
15
Oven Shell: Supports
Shelf positions for cooldng are
suggested in the Baking,
Roasting and Broiling sections_
16
Oven Shelves with Stop-Locks
Easily I_moved or repositioned
on shelf supports.
Lift-Off Oven Door
I7
Easily removed for oven cleaning.
18 Storage Drawer
19 Broiler Pan and Grid Do not
clean in the self-cleaning oven°
See Page
4, 5, 1,3, 29
3-5, 8,9
27, 28
8,9,32
17, 20, 22,
25, 26
6,14,15,
20, 22, 23
6,14,15,
20,22,23,30
6,31
3,4,32
6,20,
22-24,30
Surface Cooking
Lighting Instructions
Your surface burners ate lighted by electric ignition,
eliminating the need for standing pilots with
constantly bus'ning 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 tus'n the knob to the LITE
position° Use extreme caution when lighting burners
in this manner.
Surface burners in use when an electrical power failure
occurs will continue to operate normally°
The electrode of' the spark igniter is exposed. When
one busner is mr'ned to LITE, a/! the burners spark.
Do not disassemble ot clean around any burner while
another bus'her is on. An electric shock may result,
which could cause you to knock over hot cookware.
Surface Burner Controls
The toaobs that turn the surface burners on and off are
located on the control panel in front of' the burners.
The two knobs on the left control the left front and
left rear burners. The two knobs on the right control
the right f_ont and right rear burners.
On ranges with sealed burners:
. The smaller burner (right rear position) will give
the best simmer results. It offers precise cooking
performance for delicate foods, such as sauces or
foods which need to cook over low heat for a
long time. It can be turned down to a very low
simmer setting.
" The right fi'ont burner is higher powered than the
others and will bring liquids to a boil quicker
(natural gas installations only).
Before Lighting a Burner
" If' drip pans are supplied with your range, they
should be used at all times_
- Make sure all grates on the range are in place before
using any burner.
To Light a Surface Burner
How to Select Flame Size
Push the control knob in
and turn it to LITE. You will
hear a little clicking noise--
the sound of the electric spark
igniting the burner.
After Lighting a Burner
"AaCter the burner ignites, turn the knob to adjust the
flame size,
• Check to be sure the burner you turned on is the one
you want to use.
• Do not operate a burner for extended periods of
time without having cookware on the grate_ The
finish on the grate may chip without cookware to
absorb the heat°
• Be sure the burners and grates are coot before you
place your hand, a pot holder, cleaning cloths or
other materials on them.
Watch the flame, not the knob, as you reduce heat.
The flame size on a gas burner should match the
cookwam you ate 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
coolcware is wasted and only
seives to heat the handle.
Surface Light
(on some models)
Use the switch on the control panel to turn the light
on and off.
(continued next page)
Surface Cooking (co.t °ued)
Top-of-Range Cookware
Aluminum: Medium-weight cookware is
recommended because it heats quickly and evenly.
Most foods brown evenly in an aluminum skillet. Use
saucepans with tight-fitting lids when cooking with
minimum amounts of water,
Cast=Iron= If' heated slowly, most skillets will give
satisfactory results°
Enamelware: Under-some conditions, the ename! of'
some cookware may melt. Follow cooltware
manufacturer's recommendations for cooking methods.
Glass: There are two types of' glass coottware--those
fbr oven use only and those for top-of-iange 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 veiy slowly
and cools very slowly. Check cookware manufacturer's
directions to be sure it can be used on gas Ianges.
Stainless Steel: This metal alone has poor heating
properties and is usually combined with copper,
aluminum or other metals for improved heat
distribution. Combination metal skillets generally
work satisfactorily if used at medium heat as the
manufacturer recommends.
Wok This Way
(on models with sealed burners)
We recommend that you use
a fiat-bottomed wok° They
are available at your local
retail store.
A traditional round bottom wok can be used with
Wok Holder accessory, model JXWK which can be
ordered from your appliance dealer. The Wok Holder
fits on top of the range grate to provide support and
proper air circulation for traditional round bottom
woks only. Do not use flat bottomed wolcs with the
W'ok Holder"
Do not use a wok on any
other support ring. Placing
the ring over the burner
grate may cause the burner
to work improperly,
resulting in carbon
monoxide levels above allowable current standards.
This could be dangerous to your health. Do not try to
use such woks without the ring unless you are using
the Wok Holder, You could be seriously burned if' the
wok tipped over.
.............i ........ i
_!i;i:!:i;l;!_
Stove Top Grills
(on models with sealed burners)
Do not use stove top grills .._iii,
on your sealed gas burners.
If you use the stove top
grill on the sealed gas
burner it will cause
incomplete combustion
and can result in exposure to carbon monoxide levels
above allowable current standards° This can be
hazardous to your health.
10
Oven Control, Clock and Timer ( ppo oo o
AUTOMATIC OVEN
/O.OD-
tD.'aD "°°" ""
HR MIN
450"
1. COOK TIME ONtOFF. Press this pad for Timed
Baldng operations.
2. TIMER ON/OFF. Press this pad to select the timer
feature, The timer does not control oven operations.
The timer can time up to 11 hours and 59 minutes.
To set the timer, first press the TIMER ON/OFF
pad. Press the HOUR and MIN. pads to change
the time°
To cancel the timer, press the TIMER ON/OFF pad
until the display- clears.
3. AUTOMATIC OVEN Light. This lights anytime
the oven has been programmed°
4. DISPLAY. Shows the time of day, the times set for
the timer on automatic oven operations, and, on
some models, the oven temperature.
5. HOUR and MIN. pads. These pads allow you to
set times up to 11 hours and 59 minutes°
6. TEMP REC._3_. On some models, you can recall
the set temperature to the display by pressing the
HOUR or M1N. DECREASE (-) pad.
,
CLEAN Light. Glows when the oven is in the
self-clean cycle. After the setf2clean cycle, the light
will flash. Unlatch the door and turn the Oven Set
knob to OFE
=
OVEN ON Light. Glows anytime the Oven Set
knob is not in the OFF position and is set on a
temperature or function, The light will flash when
the oven automatically turns off to remind you to
turn the Oven Set lmob to OFE
9. Overt Set Knob, Turn this knob to the
temperature or function you want. See the Baiting,
Roasting, Broiling and Self-Cleaning sections.
10. START TIME ON/OFF, Press this pad and the
HOUR and MIN. pads to set Automatic Start
and Stop Time.
11. CLOCK, To set the clock, first press the
CLOCK pad° Then press the HOUR and MINo
pads to change the time of day.
12. PREHEATED Indicator Light. Glows when
the oven reaches your selected temperature.
(conU'nuednext page}
11
Oven Control, Clock and Timer (coot,..e )
Automatic Clock
The clock must be set for the automatic oven timing
functions to work properly. The time of day cannot be
changed during a Timed Baiting or Self-Cleaning cycle.
To Set the Clodu
I. Press the CLOCK pad.
(_(_ 2. Press the HOUR and MIN. pads
HOUR MIN.
to set the time of day.
@@
Timer
The timer- is a minute time: only.
The time:' does not control oven operations. The
maximum setting on the time:' is 11 hours and
59 minutes.
To Set the Timer:
1. Press the TIMER ON/OFF pad,
2. Press the HOUR and MIN. pads until the
amount of' time you want shows in the
display. The timer will start automatically
within a few seconds of"releasing the pad°
End of Cycle Tones
(on some models)
The end of cycle tone can be cleared by pressing the
TIMER ON/OFF pad or, on some models, by pressing
the COOK TIME ON/OFF pad depending on which
function you are using.
Power Outage
On some models, after a power' outage the oven
wil! automatically resume its setting once the power
is restored.
For models with a CLOCK pad, when the power is
restmed the display will flash the time of day until a
pad is pressed or the knob is turned. Reset the clock to
the correct time of day.
If' the oven was in operation when the power outage
occurred, the Oven Set knob must be turned back to
OFE Then :eset the knob to the way it was before the
power outage.
If your model has a COOK TIME ON/OFF pad
and your oven was set for timed baking or roasting
when the power outage occurred, the clock and all
prog:ammed functions must be reset, 'To reset them,
first turn the Oven Set knob back to OFF, reset the
clock, functions and knob back to the way they were
before the power outage_
To Reset the Timer:
If the display is still showing the time iemaining, you
may change it by p:essing the HOUR and MIN. pads
until the time you want appears in the display.
If the remaining time is not in the display, recall the
remaining time by pressing the TIMER ON/OFF pad
and then pressing the HOUR and MIN. pads until the
new time you want shows on the display.
To Cancel the Timer:
'To cancel the timer, the remaining time must be in the
display. To recall tile time remaining, press the TIMER
ON/OFF pad once. "To cancel the timer press the
TIMER ON/OFF pad again.
Oven Set Knob
The Oven Set
knob maintains the
tempe:ature you set f_om
WARM [170°E (77°C.)]
to BROIL [550°E (288°C.)].
It also has an OFF arid a
CLEAN setting.
The PREHEATED light glows when the oven reaches
your selected tempemture_
The OVEN ON light wil! glow any time the Oven Set
knob is not in the OFF position and is set on a
temperature or a function.
12
OVEN ON _ _ /_
o°:F
m II//Y
PREHEATED "O-_@ ._J"
(appearance may vary)
OFF
• 450
Using Your Oven
Before UsingYour Oven
Be sure you understand how to set the control
properly_ Practice tenaoving and replacing the shelves
while the oven is coolo 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°
Electric Ignition
The oven burner and broil burner are lighted by
electric ignition.
To light either burner, turn the Oven Set knob to the
desired 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.
Oven Vents
The oven is vented through duct openings at the rear
of the cooktop, See the Features sectiom Do not block
these openings when cooldng in the oven--it is
important that the flow of hot air from the oven and
flesh air to the oven burners be uninterrupted.
• The vent openings and nearby surfaces may
become hot. Do not touch them.
= Handles of pots and pans on the cooktop may
become hot if left too close to the vent.
= Do not leave
plastic items on the
cooktop--they
may melt ff left too
close to the vent. Vent appearance and iecation vary
• 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.
Power Outage
CAUTION: Do not make any attempt to operate
the electric ignition oven during an electrical power
failure. The oven or broiler cannot be lit during a
power failure. Gas will not flog, unless the glow
bar is hot,
If the oven is in use when a power failure occurs,
the oven burner shuts off and cannot be re-lit until
power is restored.
Oven Light
Use the switch on the control pane! to turn the oven
light on and off:
(continued next page)
13
Using Your Oven (co.t .00 )
Oven Shelves
The shelves are
designed with stop- -_
locks so, when placed
correctly on the shelf
supports, they will stop
before coming
completely out of the
oven and will not tilt
when you are removing
food from them or placing food on them.
When placing cookware on a shelf; pull the shelf out
to die 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 ovem
To remove a shelf
from the oven, pull
it toward you, tilt
the front end upwaM
and pull the shelf out.
Shelf Positions
The oven has five shelf'
supports for baking and
roasting A (bottom), B, C,
D and E (top). It also has a
specia! low shelf position (R)
for roasting extra large items,
such as a large turkey° ]7he
shelf is not designed to slide
out at this position° 'The shelf"
positions for cooling are
suggested in the Baldng,
Roasting and Broiling sections,.
Automatic Oven Shut Off
As a safety feature, this oven will automatically shut
itself offafter 12 hours. On models with touch pad
clock controls this feature may be deactivated to allow
the oven to be left on for more than 12 hours.
To replace, place the
shelf on the shelf
support with the
stop-locks (curved
extension of shelf) facing up and toward the teat of the
oven. Tilt up file front and push the shelf' toward the
back of' the oven until it goes past the bump on the
shelf'support. Then lower the fi'ont of the shelf and
push it all tile way back.
To deactivate the Automatic Oven Shut-Off, press and
hold both the increase and decrease MINo pads for
about 4 seconds. The display will change from time of
day to show "off'.
To :eactivate the feature, press and hold both the
increase and the decrease MIN. pads for about
4 seconds. The display will change from time of day m
show "on".,
Oven Moisture
As your oven heats up, the temperature change of
the air' in the oven may cause water droplets to
form on the door glass. These droplets are harmless
and will evapoiate as the oven continues to heat up.
14
Baking
Do not lock the oven door with the latch during
baking. The latch is used for self-cleaning only.
Your oven temperature is controlled very accurately
using an oven control system. It is recommended that
you operate the oven for a number of weeks to become
familiar with your new oven's performance. If you
think an adjustment is necessary, see the Adjust the
Oven Thermostat section.
How to SetYour 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 Set knob to
the temperature you desire.
2. Check the food for doneness at the minimum time
on the recipe. Cook longer if necessary.
3. Turn the Oven Set knob to OFF and then remove
the food°
Oven Shelves
Arrange the oven shelf
or shelves in the
desired locations while
the oven is cool. The
correct shelf position i'_
depends on the tdnd O
of food and the
browning desired, As a
general rule, place most foods in the middle of the
oven, on either shelf position B or C. See the fo!lowing
chart for suggested shelf positions,
Type of Food Shelf Position
Angel food cake A
Biscuits or muffins B or C
Cookies or cupcakes B or C
Brownies B or C
Layer cakes B or C
Bun& or pound cakes A or B
Preheating
Preheat the oven if the recipe calls for it. Preheat means
bringing the oven up to the specified temperature
before putting the food in the oven. To preheat, set the
oven at the correct temperature--selecting a higher
temperature does not shorten preheat time°
Preheating is necessary for good results when baking
cakes, cooldes, pastry and breads. For most casseroles and
roasts, preheating is not necessar]a 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 wil! occur.
" Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies_
" Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies requite this type of pan.
• Glass baking dishes also absorb heat. When baking in
glass baking dishes, the temperature may need to be
reduced by 25°E (13°C.).
° If you are using dark non-stick pans, you may find
that you need to reduce the oven temperature 25°E
(13°C.) to prevent over-browning.
Pan Placement
For' even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1- to !_A-inch (L5- to 4-cm) space
between pans as well as from the back of the oven, the
door and the sides. If you need to use two shelves,
stagger the pans so one is not directly above the other.
Pies or pie shells B or C
Frozen pies A (on cookie sheet)
Casseroles B or C
Roasting B or R
Baking Guides
When using prepared baking mixes, follow package
recipe or instructions for the best baking results.
(continued ne_ page)
15
aking (continued)
Cookies
When baking cookies,
flat cookie sheets
(without sides) produce
better-looking cooldes.
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 coolde sheet in the oven
at a time.
Pies
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
pans should be placed on an aluminum cookie sheet
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.
Aluminum Foil
Never cover the oven
bottom with aluminum
foil.
Never entirely cover a
shelf with aluminum
foil. This will disturb
the hear circulation and
result in poor baking°
A smaller sheet of foil
may be used to catch a spillover by placing it
on a lower shelf" several inches below the food.
Don't Peek
Set the timer fbr 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 NOr open the door' to check until the minimum
time. Opening the oven door frequently during
cooking allows heat to escape and makes baldng times
longer: Your baking results may also be affected.
Cakes
When baking cakes, warped or bent pans will cause
uneven batdng results and poorly shaped products,
A cake baked in a pan Iaiger than the recipe
recommended will usually be crisper, thinner and drier
than it should be. If' baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
16
Timed Baking (on some models)
How to Time Bake
Do not lock the oven door with the latch during
timed baking. The latch is used for self-deaning
only.
The oven control allows you to turn the oven on or off
automatically at specific times that you set° Examples
of Immediate Start (oven turns on now and you set it
to turn off automatically) and Delay Start and Stop
(setting the oven to turn on automatically at a later
time, cook for a preset amount of time and then turn
off automatically) will be described_
NOTE: Before beginning, make sure the oven clock
shows the correct time of day.
___0_ To set the dock, first press the CLOCK
pad_ Then press the HOUR and MIN. pads
until the correct time of day is displayed,
How to Set Immediate Start and
Automatic Stop
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
The oven will turn on immediately and cook for a
selected length of time. At the end of Cook Time the
oven will turn off automatically.
1. Press the COOK TIME ON/OFF pad
2. Press the HOUR and MIN. pads
GG
HOUR MIN.
until the desired length of baking
time appears in the display.
@@
,
Turn the Oven Set tmob to the desired temperature.
4.
The oven will turn ono The display will show the
Cook Time remaining. When the oven reaches the
set temperature, a tone sounds. The oven will
continue to cook for the programmed amount of
time, then shut off automatically_
5_
When the oven automatically turns off the
AUTOMATIC OVEN light will flash and the oven
will signal° Turn the Oven Set loaob to OFF to stop
the flashes and signal.
,
Remove the food from the oven. Remember, foods
that are left in the oven continue cooldng after the
controls are off°
NOTE: Foods that spoil easily, such as milk, eggs, fish,
stuffings, poultry and pork, should not be allowed to
sit for more than 1 hour before or after cooking. Room
temperature promotes the growth of harmful bacteria.
Be sure that the oven light is off because heat from the
bulb will speed harmful bacteria growth.
(conU'nuednm_ page)
17
Timed Baking (continued)
How to Set Delay Start and
Automatic Stop
Quick Reminder:
1. Press the COOK TIME ON1OFF pad,
2. Press the HOUR and MIN. pads to set the
desired length of cooking time.
3. Press the STAP,_T TIME ON/OFF pad°
4. Press the HOUR and MIN, pads to set the time
of day you want cooking to stare
5. Turn the Oven Set knob to the desired
temperature°
To avoid possible burns, place the shelves in the
correct position before you program the oven.
You can set the oven control to delay_start the oven,
cook fox' a specific length of' time and then turn off'
automatically.
For example: Let's say it's 2:00 and dinner time
is shortly after 7:00. The recipe suggests 3 hours
cooking time at 325°E (163°C.).
Q
Turn the Oven Set knob to the desired temperature
[in this example 325°E (163°C.)],
The oven is now set to start at 4:00 and cook for
3 hour's at a temperature of325°E (163°C.)_ At the
end of the 3 hour cooking time (7:00), the oven will
automatically turn off[ When the oven automatically
turns off' the AUTOMATIC OVEN light wilt flash
and the oven will signal. Turn the Oven Set knob to
OFF to stop the flashes and signal.
o
Remove the food from the oven. Remembe:; even
though the oven shuts off automatically, foods
continue cooking after controls are off.
NOTE:
"The low temperature zone of' this range [between
WARM and 200°E (93°C.)] is available to keep hot
cooked foods warm. Food kept in the oven longer
than two hour-s at these low temperatures may spoil.
° Foods that spoil easily, such as milk, eggs, fish,
stuffings, poultry and pork, should not be allowed to
sit for more than one hour before or after cooldng.
Room temperature promotes the growth of harmful
bacteria. Be sure that the oven light is off because heat
from the bulb will speed harmful bacteria growth.
1. Press the COOK TIME ONIOFF pad°
2. For 3 hours of cooking time, press the
G
HOUR
4. Press the HOUR pad until "4:00" appears in the
display. The timer is now set to start baking in
2 hours, at 4:00.
HOUR pad until "3:00" appea_s in
the display_
3. Press the START 'TIME ON/OFF pad°
Questions and Answers
Q. Can I use the minute timer during oven
cooking?.
A. The minute timer can be used during any
cooking function_
Q. Can I change the time of day on the dock while
I'm Time Baking in the oven?
A, The time of' day on the clock should not be
changed during any timed progiam. You must
either stop those programs or wait until they are
finished before changing the time.
18
Adjust the Oven Thermostat--Do It Yourself!
You may Find 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 coolei:
If you think it is too cool, adjust the thermostat to
make it hotter:
We do not recommend the use of thermometers,
such as those found in grocery stores, to check the
temperature setting of your new oven. These
thermometers may vary 20--40°E (11-22°C.)o
To Adjust the Thermostat:
1. Put the Oven Set knob in the OFF position,
2, Press and hold the HOUR increase and
the HOUR decrease pads at the same time
it0UR for 5 seconds until the display changes,
@
To AdJust the Temperature on Models
with Only an Oven Set Knob
1. Put the knob in the OFF position.
2. Pull the knob off by pulling straight out.
3. Press and hold the Cooler
HOTTER or COOLER
button for 5 seconds to
make the oven 20°E (11°Co)
hotter or 20°E (I1°C.) cooler,
When you are adjusting the
thermostat, the following
lights will flash indicating where
the thermostat will be set when you
release the adjustment button:
OVEN ON indicates the
thermostat will be set at the
factory setfing_
N
t_
OFF
OVENON @x._
o
o :((11
PREHEATED indicates the
thermostat will be set 20°E
(t I°Co) hotter.
o
PREHEATED _O%en_-_-'_._" _
_00. 450• _
3. Immediately, before display changes back, press the
HOUR increase or decrease pad to increase or'
decrease the temperature in 5 degree increments.
The oven temperature can be increased up to 35°E
(19°C,) hotter or decreased 35°E (19°C.) cooler,
If the oven adjustment is set cooler than the factory
setting a minus sign "-" and the new temperature will
appear in the display,
4. Wait several seconds for the control to automatically
set and return to its previous setting,
NOTE: This adjustment will not affect the broiling or
the self-cleaning temperatures, The adjustment will be
retained in memory after a power failure.
CLEAN indicates the thermostat
wilt be set 20°E (I t°Co) cooler.
4, After you have made the adjustment,
replace the tmobo
The Type of Margarine Will Affect
Baking Performance
Most recipes for baking have been do'eloped
using high fat products such as butter or margarine
(80% fat), If you decrease the fat, the recipe may not
give the same results as with a higher fat product.
Recipe failure can result if cakes, pies, pastries,
cookies or candies are made with low fat spreads.
The lower the fat content of a spread product, the
more noticeable these differences become.
Federal standards require products labeled "margarine"
to contain at least 80% fat by weight. Low fat spreads,
on the other hand, contain less fat and more water.
The high moisture content of these spreads affect the
texture and flavor of baked goods. For best results with
your old favorite recipes, use margarine, butter or stick
19
spreads containing at least 70% vegetable oil
Roasting
Do not lock the oven door with the latch during
roasting. The latch is used for self-cleaning only.
Roasting is cooldng by dry heat. Tender meat or
pouttIy can be roasted uncovered in your ovem
Roasting temperatures, which should be low and
steady, keep spattering to a minimum.
The oven has a special
low shelf' position (R)
just above the oven
bottom_ Use it when
extra cooking space is
needed, for example,
when roasting a large
turkey° 'The shelf is not
designed to slide out at
this position.
Roasting is really a baking procedure used fbr 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 !0 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°E (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°E (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.
I. Position oven shelf at
position B for small size
roast [3 to 5 lbs.(l_3 to
2.3 kg)] and at position
R for larger roasts.
2. Check the weight of the meat. Place the meat
fat-side-up or the poultry breast-side-up on roasting
grid in a shallow pan. The melting fat will baste the
meat. Select a pan as close to the size of the meat as
possible. (The broiler pan with grid is a good pan
fbr this.)
3. Turn die Oven Set knob to the desired temperature°
See the Roasting Guide for temperatures and
approximate cooking times.
4. When roasting is finished, turn the Oven Set tmob
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 rime. For example: While roasting a 20-lb.
(10 kg) turkey on shelf position R, a second shelf'
(if so equipped) may be added on position D so that
an additional food such as scalloped potatoes can be
cooked at the same time. Foods cooked with the
turkey should be added toward the end of the time
allowed for the turkey. For example, potatoes which
cook for 1 hour should be added to the oven i hour
before the end of cooking time for the turkey°
Use of Aluminum Foil
You can use aluminum
foil to line the broiler
pan. This makes clean
up easier when using
the pan for marinating,
cooking with fruits,
cooking heavily cured
meats or basting food during cooldng.
Press the foil tighdy around the inside of' the pan.
*' tt X
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
fbr latger roasts]°
Make sure poultry is dlawed 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.
2O
Roasting Guide
Oven Approximate Roasting Time Internal
Type Temperature Doneness in Minutes per Pound Temperature
Meat
Tender cuts; rib,
high quality sirloin tip,
rump or top round*
Lamb leg or bone-in
shoulder*
Veal shoulder,
leg or loin*
Pork loin, rib
or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
325°E (t63°C)
325oE (163°C.)
325OE (163°C)
325OE (163°C)
325°E (163°C.)
325°E (!63_Co)
350°E (177°C,)
325°E (163°Co)
Pare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
TO Warm:
Well Done:
Welt Done:
Well Done:
3 to 5 lbs. 6 to 8 lbs.
(1.4 to 2.3 kg) (2.7 to 3.6 kg)
24-35
35-39
39-45
21-25
25-30
30-35
35-45
35-45
18-23 minutes per pound
18-25 140-150°E
25-31 150-16WE
31-33 I70-185°E
20-23 140-I 50°E
24-28 150-160°E
28-33 170-185°E
30-40 I70-180°E
30-40
,(4,SO,,g_m_)any,,,e_ght
3 to 5 Ibs. Over 5 lbs.
(1.4to 2.3 _ (2.3kg)
35-40 30-35
35-40
10 to 15 lbs. over 15 Ibs.
(4.5 to 6.8 kg) (6.8 kg)
16-22 12-19
(6o-66°C)1
(66-71°C)
(77-85°C.)
(60-66°C)l
(66-71°C,
(77-85°C,
(77-82°Co
170-180°E (77-82°C
1I5-125°E (46-52°C)
185-190°E (85-88°C)
185-190°E (85-88_C.)
_othigh: o
i 185-i90F,(8>88c,)
*For boneless rolled roasts over 6" (15 cm) thick, add 5 to I0 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 ! 40°E (60°C) means some
food poisoning organisms may survive," (Source: Safe Food,Bo,Qk.,your Kitchen Guide, USDA Revr June 1985.)
21
Broiling
Do not lock the oven door with the latch during
broiling. The latch is used for self-cleaning only.
Broiling is cooking food by direct heat fiom above the
food. Most fish and tender cuts of meat can be broiled.
Follow these directions to keep spattering and smoking
to a minimum_
It is recommended that meat be cooked to at least
an INTERNAL temperature of' 160°E (71°C.) and
poultry to at least an INTERNAL temperature of
180°E (82°C,) Cooking to these temperatures usually
protects against foodborne illness.
The oven door should be closed during broiling.
Turn the fbod only once
during cooldng. Time the
foods for' the first side
according to the Broiling
Guide.
Turn the food, then use
the times given for the
second side as a guide to
the pref&red doneness.
1, If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2" (5 cm) apart,
If desired, the fat may be trimmed, leaving a layer'
about 1/8" (3 rum) thick.
2. Place the meat on the broiler' grid in the broiler pan
which comes with the range. Always use the grid so
fat drips into the broiler pan; otherwise the juices
may become hot enough to catch fire.
3. Position the shelf on the recommended shelf'
position as suggested in Broiling Guide.
4. Close the oven door' but do not latch it. If the door
latch is moved to the right during a broil
operation the door may lock and you may not be
able to open it until the oven cools.
Use of Aluminum Foil
You can use aluminum
foil to fine your broiler pan
and broiler grid. HoweveI;
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 fi'orn draining to the broiler pan, The juices
could become hot enough to catch on fire. If you do
not cut the slits, you are fkying, 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 fat! into the pan, thus
keeping the meat drier; Juices are protected by the
grid and stay cooler; thus preventing excessive
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:
Q.Why are my meats not turning out as brown as
they should?
A. Check to see if' you ale using the recommended
shelf'position. Broil for the longest period of time
indicated in the Broiling Guide. Turn the food only
once during broiling.
5. Turn the Oven Set lmob to BROIL.
6. When broiling is finished, turn the Oven Set kmob
to OFE Remove the broiler pan from the range and
serve the food immediately. Leave the pan outside
the range to cool
22
Broiling Guide
The oven door must be closed during broiling,
• Always use the broiler pan and grid that comes with
your range+ It is designed to minimize smoldng and
spattering by trapping juices in the shielded lower
part of the pan.
• For steaks and chops, slash fat evenly around outside
edges of meat. To slash, cut crosswise through outer
fat surface just to the edge of the meat+ Use tongs to
turn meat over to prevent piercing the meat and
losing juices+
• When arranging food on the pan, do not let fatty
edges hang over the sides because dripping fat could
soil the oven.
• The broiler does not need to be preheated. However,
for very thin foods, or to increase browning, preheat
if desired+
• Frozen steaks can be broiled by positioning the
broiler pan and grid at next lowest shelf' position and
increasing cooldng time given in this guide 1_ times
per side.
• If desired, m_inate meats or chicken before broiling,
Or br_h with barbecue sauce last 5 to 10 minutes only.
Quantity and/or Sheff tst Side 2nd Side
Food Thidmess Position Minutes Minutes Comments
Bacon 1/2 lb (227 g) C 4 3 Arrange in single layer,
(about 8 thin slices)
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Chidien
Bakery Products
Bread (Toast) or 2-4 slices D 2-3 1/2-1 Space evenly+ Place English muffins
Toaster Pastries 1 pkg+ (2) cut-side-up and brush with butter,
Eng}ish Muffins 2, split D 3-5 if desired.
Lobster Tails 2-4 C 13-16 Do not Cut through back of shell and spread open°
Fish 1 lb. (450 g) fillets D 6 6 Handle and turn very carefully. Brush with
1 lb. (450 g) (4 patties) D 10-11 7 Space evenly.+ Up to 8 patties take
tt2"-3/4" (13-19 mm) thick about same time.
I" (25 cm) thick
[1-1 _ lbs, (450 g-680 g)]
1½" (3.8 cm) thick
[2-2_ Ibs, (907 g-I 13 kg)]
I whole [2-2½ lbs,
C
C
C
C
C
C
B
9
12
13
I0
12-15
25
30-35
(907 g-l.13 kg)],
split lengthwise
Bone-in, 4 bone-ln breasts
[6-8 oz+ (I70 g-227 g) each] turn over, Brush with melted butter before broiling
1/4"-II2" lemon butter before and during broiling, if
B 25-30 10-15
7
5-6
8-9
6-7
10-12
16-18
15-20
Steaks less than 1" (2°5 cm) thick cook
through before browning. Pan frying is
recommended.
Slash fat,
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.
and after half of broiling time.
(6-13 ram) thi& desired. Preheat broiler to increase browning.
Ham Slices 1" (2.5 cm) thick C 8 8 Increase times 5 to t 0 minutes per side
Precooked t12" (13 mm) thick D 6 6 for !½" (3.8 cm) thick or home cured.
Pork Chops 2 [1/2" (13 mm) thick] D 10 8 Slash fat
Well Done 2 [1" (2,5 cm) thick], D t5 8
about I lb, (450 g)
Lamb Chops
Medium 2 [1" (Z5 cm) thick], D 8 4-7 Slash fat+
Well Done about 10-12 oz+ (284-340 g) D I0 10
Medium 2 [!½" (38 cm) thick], D 10 4-6
Well Done about 1 lb, (450 g) D 17 12-14
1 lh (450 g) pkg. (10) D 6 1-2Wleners_
similar precooked
sausages, bratwurst
If desired, split sausages in half length-
wise; cut into 5-6" (13-15 cm) pieces+
23
Operating the Self=Cleaning Oven 20
Before a Clean Cycle
_'e recommend venting with an open window or using
a ventilation fan or hood during the first self clean cycle.
I. Remove the broiler pan, broiler grid, all coolcware
and any aluminum foil from the oven--they cannot
withstand the high cleaning temperatures,
NOTE: Take the shelves out of' the oven before you
begin tile self-clean cycle.
2. Wipe up heavy soil on the oven bottom. If you
use soap, rinse thoroughly before self-cleaning to
prevent staining.
Oven light
Oven
front
frame
Area outside Oven door
gasket gasket
II
Area inside
gasket
Do not use abrasives or oven deaners. Clean
the top, sides and outside front of the oven door
with soap and water.
Make sure the oven light bulb cover is in place_
Do not rub or dean the door gasket the fiberglass
material of the gasket has an extremely low resistance m
abrasion, An intact, well-fitting oven door gasket is
essential fbr energy-efficient oven operation and good
baking results_ If you notice the gasket becoming worn,
flayed or damaged in any way or if it has become
displaced on the door; you should have it replaced.
4. Close the oven door and make sure the oven fight
is off. If the oven light is not turned off_ the life of'
the bulb wilt be shortened or it may burn out
immediately.
CAUTION: The grates and drip pans (on some
models) should never be cleaned in the self-
cleaning oven.
Do not use commercial oven cleaners or oven
protectors in or near the self-deaning oven.
A combination of any of' these products plus the high
clean cycle temperatures may damage the porcelain
finish of' the oven_
3. Clean spatters or soil on the oven front fiame and the
oven door outside the gasket with a dampened cloth_
The oven front frame and the oven door outside the
gasket do not get cleaned by tile self'clean cycle. On
these areas, use detergent and hot water' or a soap-
filled steel wool pad. Rinse well with a vinegar and
water solution. This will help prevent a brown residue
from forming when the oven is heated, Buff' these
areas with a dry cloth. Do not clean the gasket.
24
How to Set the Oven for Cleaning
Both the O'_qENON light and the CLEAN light will
flash when the Clean Time is finished.
Quick Reminder:
1. Latch the door.
2. Turn the Oven Set knob to CLEAN_
If the oven is too hot and you start to set a clean cycle,
you will not be able to slide the latch.
Allow additional time for cooling before you try to set
the cycle.
1. Follow directions to prepare the oven for cleaning.
2. Slide the latch handle to the
right as far as it will go.
Never force the latch
handle. Forcing the handle I1|111_
will damage the door lock
mechanism.
3. Turn the Oven Set knob to CLEAN° The CLEAN,
AUTOMATIC OVEN, OVEN ON and COOK
TIME ON/OFF lights will glow.
NOTE: If you turn the Oven Set knob before
you slide the latch, the CLEAN light wilt flash.
Slide the latch to the right.
Clean cycle time is normally 4 hours and
20 minutes. On some models you can change the
Clean Time to anywhere between 3 hours and 5 hours,
and 59 minutes, depending on how dirty your oven is.
You have one minute to change your Clean Time.
Use the HOUR and MIN. pads to change the total
Clean Time.
After using the dean cycle, the door latch and the
Oven Set knob must be returned to their original
positions before you can use the oven.
When the CLEAN light flashes, slide the latch
handle to the left as far as it will go, turn the
Oven Set knob to OFF and open the door°
Never force the latch handle. Wait until the
CLEAN light flashes and the latch slides easily.
Forcing the latch handle may damage the door lock.
To Stop A Clean Cycle
1. Turn the Oven Set knob to OFE
2. Wait until the oven has cooled below the locking
temperature to unlatch the door. You will not be
able to open the door right away unless the oven has
cooled below the locking temperature.
After a Clean Cycle
You may notice some white ash in the oven. Just
wipe it up with a damp cloth after the oven cools_
If white spots remain, remove them with a soap-filled
steel wool pad. Be sure to rinse thoroughly with a
vinegar and water mixture° These deposits are usually a
salt residue that cannot be removed by the clean cycle°
If the oven is not dean after one dean cycle,
repeat the cycle.
NOTE:
• You cannot set the oven for cooking until the oven is
cool enough for the door to be unlatched.
• While the oven is self-cleaning, you can press the
CLOCK pad to display the time of day. To return
to the clean count down, press the COOK TIME
ONIOFF pad.
(continued next page)
25
Operating the Self=Cleaning Oven (cont,000 )
How to Set Delay Start of Cleaning
(on some models)
Quick Reminder:
1. Latch the doon
2. Turn the Oven Set knob to CLEAN.
3. Press the START TIME ON/OFF pad.
4. Press the HOUR and MIN. pads to set the
time of day you want cleaning to start_ The
self-clean cycle will automatically begin at the
time you selected.
Delay Start is setting the oven to start the clean
cycle automatically at a latex' time than the present
time of day,
For example= Let's say it is 7:00 and you want the
oven to begin self-cleaning at 9:00 after you'xe finished
in the ldtchen. The oven is just soiled a normal
amount so the normal Clean "Time of 4 hours and
20 minutes is preferre&
1. Follow steps to prepare the oven for cleaning°
2. Slide the latch handle to the
right as far as it will go. __'.._ _.
Never force the latch handle.
Forcing the handle will damage ||_p_
the door lock mechanism.
3. Turn the Oven Set knob to the CLEAN position.
4. Pxess the START 'TIME ON/OFF pad.
5. Press the HOUR pad until 9:00 appears in the
display° The timex' is now set to start cleaning in
2 hours, at 9:00.
The self-clean cycle will be set to automatically
begin at 9:00 and finish at 1:20.
Both the OVEN ON light and the CLEAN light
will flash when the Clean Time is finished.
6. When the CLEAaN light flashes, slide the latch
handle to the left as far as it will go, turn the
Oven Set knob to OFF and open the door,
Never force the latch handle. Wait until the
CLEAN light flashes and the latch slides easily,
Forcing the latch handle may damage the door lock.
Questions and Answers
Q. can I use commercial oven cleaners on any part
of my self-deaning oven?
A. No cleaners or coatings should be used around any
part of this oven. If you do use them and do not
thoroughly rinse the oven with water, wiping it
absolutely clean afterwards, the residue can scar the
oven surface and damage metal parts the next time
the oven is automatically cleaned.
Q. What should I do if excessive smoking occurs
during deauin_
A. This is caused by excessive soil, Turn the Oven Set
knob to OFE Open the windows to rid room of
smoke. Wait until the CLEAN light goes off[ Wipe
up the excess soil and reset the clean cycle.
Q. Is the "crackling' or "popping" sound I hear
during cleaning normal?
A, Yes. This is the sound of the metal heating and cooling
during both the cooking and cleaning functions.
Q. Should there be any odor during the deauing?
A. Yes, there will be an odor during the first few
cleanings. Failure to wipe out excessive soil might
also cause a strong odor when cleaning_
Q. Why do I have ash left in my oven after deaning?
A. Some types of soil will leave a deposit which is ash.
It can be removed with a damp sponge or cloth.
Q. If my oven dock is not set to the correct time of
day, can I still serf-dean my oven?
A. If the clock is not set to the correct time of day,
you will not be able to set a delay clean to end at a
specific dme.
Q. What causes the hair-I_e lines on the enameled
surface of my oven?
A. This is a normal condition, resulting from heating
and cooling during cleaning. These lines do not
affect how your oven performs_
Q. Can I cook food on the cooktop while the oven
is seff-deauing?
A, Yes. While the oven is self2cleaning, you can use the
cooktop just as you normally do.
Q. The CLEAN light flashes when I set the clean
cycle. What's wrong?.
A. The CLEAN light will flash until the latch is
moved to the right,
Q. Can I dean the woven gasket around the
oven door?
A, No, this gasket is essential for a good oven seal,
26
and care must be taken not to rob, damage or move
this gasket.
Care and Cleaning
Proper care and cleaning are important so your range
will give you efficient and satisfactmy service. Follow
these directions carefully in caring fm it to help assure
safe and proper maintenance.
BE SURE ELECTRICAL POWER IS
DISCONNECTED BEFORE CLEANING
ANY PART OF YOUR RANGE.
Sealed 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
Drip pan (on some models)
Burner Heads
(on sealed burners only)
NOTE: Before removing the burner heads and caps,
remember' their size and location. Replace them in
the same location after cleaning.
For proper ignition,
make sure the small
hole in the section
that fits over the
electrode is kept
open. A sewing
needle or wire twist
tie works well to unclog it.
The slits in the burner heads of}our range must be
kept dean at all times for an even, unhampered flame.
"Youshould clean the surface burners routinely, especially
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
toothbrush°
_ Burner head
Turn all controls off before removing burner parts
and drip pans (if so equipped).
The burner grates, caps, heads and drip pans (if so
equipped) can be lifted off, making them easy to clean.
The electrode of the _\ _
spark igniter is exposed r_ _r_..d-ia- Electrode
when the 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 on. An electric
shock may result, which could cause you to knock
over hot cookware_
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
heads and caps.
Make sure that the
heads and caps are
replaced on the
correct size burner.
There is one small, 8 Aftercleaning,make
2 medium and one sure the slot in the
large cap. over the electrode.
burner head is positioned
NOTE: On some models the heads
and caps are all the same size and can be
used in any of the 4 needed locations.
(continuednext page)
27
Care and Cleaning
Burner Caps
(on sealed burners only)
Lift offwhen cool. Wash burner caps in hot, soapy
water and rinse with clean water. You may scour with a
plastic scouring pad to remove burned-on food particles.
Dry them in a warm oven or with a cloth---don't
reassemble them wet. Replace the burnei caps.
Medium Small
Medium _Q
Large Medium _ _- Large
Front of range
Make sure that caps are replaced on the correct size
burner_ There is one small, 2 medium and one large cap°
NOTE: On some models the caps are all the same size
and can be used in any of the 4 needed locations.
Standard Twin Burners
(on some models)
CAUTION: DO NOT OPERATE THE BURNER
WITHOUT ALL BURNER PARTS AND DRIP
PANS (IF SO EQUIPPED) IN PLACE.
Grate
Drip pan
(on some models)
Surface burner
On models with standard twin burners, the
cooktop lifts up for easy access.
Turn all controls off before removing burner parts
and drip pans (ff so equipped).
You should clean the surface burners routinely,
especially after bad spillovers, which could clog these
holes. Wipe off' surface burners. If"heavy spillover
occurs, remove the surface burners from the range.
Burners lift out for cleaning. Lift up the cooktop and
then lift out the surface burners.
To remove burned-on food, soak the surf_lce 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 ®
brand or Bon Arni _ 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, maldng sure it is properly seated and level.
Check the flame pattern of' each burner. If' the flames
are "jumpy" (not steady), clean the holes again with a
sewing needle or' twist tie.
Lift-Up Cooktop
(on models with standard twin burners)
Clean the area under the cooktop often. Built-up soi!,
especially grease, may catch on fire.
To make cleaning easier, the cool:top may be lifted upo
To raise the cook'top:
1. Be sure the burners
aie turned off[
2. Remove the grates°
3. Grasp the two fi'ont
burner wells and lift up.
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 rimes
for proper ignition and an
even, unhampered flame,
these holes
thoroughly
on each
bume[
Some models have dual suppolz 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
blow;rag out pilot flames (on models with standing pilots).
28
Burner Grates
Lift out when cool
The grates should be
washed regularly and,
of course, after
spillovers. Wash them in hot, soapy water and rinse
with clean water. A_er cleaning, dry them thoroughly
by putting them in a warm oven for a few minutes_ Do
not put the grates back on the range while they are
wet. When replacing the grates, be sure they're
positioned securely over the burners.
To prevent rusting on cast iron grates, apply a light
coating of cooking oil on the bottom of the grates,
To get rid of burned-on food, place the grates in a
covered container (or plastic bag) with t/4 cup (62 ml)
ammonia to loosen the soil. Let sit overnight (or
approximately 12 hours), then scrub with a soap-filled
scouring pad if necessary, Rinse grates thoroughly and
dry completely before replacing them on the range top
Although they're durable, the grates will gradually lose
their shine, regardless of the best care you can give
them. This is due to their continual exposure to high
temperatures.
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 d:awer
(depending on the model).
Cooktop Surface
(on some models)
To avoid damaging the porcelain enamd surface of
the cooktop and to prevent it from becoming dull,
dean up spills right away. Foods with a lot of acid
(tomatoes, sauerlaaut, fruit juices, etco) 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.
Do not operate a burner for an extended period of
time without cookware on the grate. The finish on
the grate may chip without cook-ware to absorb the heat°
CAUTION. Do not dean the grates in a dishwasher
or in a self-deaning oven.
Drip Pans
(on some models)
Remove the giates and lift
out the drip pans. The drip
pans can be cleaned in a
dishwasher or by"hand°
To get rid of burned-on
food, place the drip pans in a covered container (or' plastic
bag) with 114 cup (62 ml) ammonia to loosen the soil.
Then scrub with a soap-filled scouring pad if necessary.
When replacing the drip pans, make sure they are in the
correct position°
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.
Brushed Chrome Cooktop
(on somemodels)
Clean the brushed chrome top
with warm, soapy water or Bon "_
Ami ®brand cleanser and
immediately dry it with a dean,
soft cloth. Take care to dry the
surface following the "grain°" To help prevent finger
marks after cleaning, spread a thin film of baby oil on
the surface. Wipe away excess oil with a clean, soft cloth.
(continued n_'t page)
Ca_.UTION. Do not clean the drip pans in a
self-cleaning oven.
29
Care and Cleaning (cont,0oo )
Broiler Pan and Grid
After broiling, remove the
broiler pan fi'om the oven
or broiler compartment
(depending on your model).
Remove the grid from the
pan_ Carefully pour out
grease ft'om the pan into a
proper' containet_ Wash and
rinse the broiler pan and grid in hot water-with a
soap-filled or' plastic scouring pa&
ff food has burned on, sprinkle the grid with detergent
while hot and cover with wet paper' towels or a dishcloth.
Soaldng the pan will remove burned-on foods.
"The broiler pan and grid may be cleaned with a
commercial oven cleaner.
Both the broiler' pan and grid can also be cleaned in a
dishwasher.
Do not store a soiled broiler pan and grid anywhere
in the range.
I I
! ' "-7" !
! i
Oven Bottom
The oven bottom has a
porcelain enamel finish.
To make cleaning easier;
protect the oven bottom
fiom excessive spillovers by
placing a cootde sheet on
the shelf below the shelf"
you are cooldng on_ You
can use aluminum foil if
you do not cover the whole sheIf[ This is particularly
important when baldng a fiuit pie or other foods with
a high acid content. Hot fruit fillings or' other foods
that are highly acidic (such as 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.
To clean up spiUovers, use soap and water, an abrasive
cleaner or soap-filled steel wool pad. Rinse well to
remove any soap before self-cleaningo
CAUTION: Do not clean the broiler pan or grid in
a self-cleaning oven.
Oven Shelves
Clean the shelves with an abrasive deanser or steel
wool. After' cleaning, rinse the shelves with clean water
and dry with a clean clod:.
NOTE: Take the shelves out of the oven before you
begin the self-clean cycle.
Surface Light and Starter
(on some models)
CAUTION: Do not
touch the bulb with wet
hands or when bulb is
hot. Never wipe tile
light area with a wet
doth. Electrical power
must he shut offffyou
have to replace a bulb.
To replace the bulb:
1, With one hand at each Lightbulb
end of tile hinged
canopy, grasp it by the
front edge and flip it up.
2. Remove the fluorescent light bulb. Replace the bulb
with one of the same length and wattage.
3. Lower the canopy,
To replace the starter:
I. Open the canopy and remove the bulb as
explained above.
2. Grasp the starter, turn it counterclockwise about
one-quarter turn and lift out° Replace with one of
the same wattage,
3O
3, Replace the bulb and lower the canopy°
Carlo
up
Starter
Loading...