Kenmore 61011, 61018, 61111, 61118, 61251 Owner's Manual

...

GAS

RANGE

OWNER'S

MANUAL

Model Numbers:

610 I 610 8 611 ! 6il 8 61251 61258

71158 71651 71658 71665 71751 71758 72751 72755 72758

\ \

Safety Instructions

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

important Safety Instructions 2-6

Care & Maintenance

BeforeYou Call for Service 44, 45 Care and Cleaning 22-28

Consumer Services 46, 48 Repair Services 46

Thermostat Adjustment 17 Warranty 47

Installation Instructions AirAdjustment 36,38 Anti-Tip Device 3I, 39

Connect the Rangeto Gas 32 Dimensions & Clearances 29

Electrica! Connections 34,3S LP Conversion 41-43

Operation

FeaturesofYour Range 7 Baking 15,16 Broiling/Broiling Guide 20,2 I

Clock andTimer i2

Roasting,Roasting Guide 18,19

Surface Cooking 8-I I

Caution:

Readand Follow

All SafetyRules and Operating

Instructions Before First Use

of This Appliance.

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

_E3135580P014

SP,423 176 CG

Printed ;n th_ United S=t_

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 Ere 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.

• Immediately call your gas supplier from a neighbor's phone. Follow the gas supplier's

instructions.

° If you cannot reach your gas supplier, call

the fire department.

--Installation and service must be performed

by a qualified installer, service agency or the gas supplier.

• The California Safe Drinking Water and Toxic

Enforcement Act requires the Governor of California to publish a list of substances known to the state to cause cancer, birth ddects or other

reproductive harm, and requires businesses to %yarn customers of potential exposure to such substances.

Gas appliances cause minor exposure to four of these substances, namely benzene, carbon monoxide, formaldehyde and soot, caused primarily by the incomplete combustion of natural gas or LP fuels. Properly adjusted burners, indicated by a bluish rather than a yellow flame, will minimize incomplete combustion, Exposure to these substances can be minimized further by venting with an open window or using a ventilation fan or hood

• 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.

WhenYou GetYour Range

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

necessal_f.

° Have your range installed and

properly grounded by a qualified installer in accordance with the

installation Instructions. Any adjustment and service should be performed only by qualified gas range installers or service technicians.

Plug your range (electric ignition models only) into a 120-volt grounded outlet only. Do not remove the round groundingprong 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 electrical|y 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 direcdy 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 injury or property damage. The qualified agency performing this work assumes responsibility

for the conversion.

UsingYour 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.

* CAUTION: ITEMS OF

INTEREST TO CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A

RANGE OR ON THE BACKSPLASH OF A RANGE--CHILDREN

CLIMBING ON THE RANGE TO REACH ITEMS

COULD BE. SERIOUSLY INJURED.

AxWARNING--

Allranges 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 properly engaged when you push the range back against the wall. If it is not, there is a

possible risk of the range tipping over and causing injury

if you or a child stand, sit or lean on an open door.

Please refer to the Anti-Tip device information in this manual. Failure to take this precaution could result in

tipping of the range arid injury.

• Never wear loose fitting

or hanging garments

while using the

appliance. Be careful

when reaching for items

stored in cabinets over the cooktopo Flammable material could be ignited if brought in contact with

flames or hot oven surfaces and may cause severe burns.

(continued next page)

Important Safety Instructions (0o0 000d)

. Do not use water on grease

fires. Never pick up a flaming pan. Turn the

controls off° Smother a flaming pan on a surface unit

by covering the pan completely with a well-fitting lid, cookie sheet or flat tray. Use a multi-purpose dry chemical or foam-type fire extinguisher.

Flaming grease outside a pan can be put out by covering it with baking soda or, if available, by using a multi-purpose dry chemical or foam-type fire extinguisher,

Flame in the oven 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:,

g Do not store flammable "..jZ "_v,,

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.

e Do not let cooking grease or other flammable

materials accumulate in or near the range.

• When cooking pork, fo!low the directions exactly

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.

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

room.

Surface Cooking

• Always use the LITE position (onmodels with

electric ignition)or the HI position (onmodels

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 cook'ware. Excessive

flame is hazardous.

• Use only dry pot holders--moist or damp pot

holders on hot surfaces may result in burns from

steam.

• Do not let pot holders come near open flames when lifting cookware. Do not use a towel or other

bulky cloth in place of a pot holder

• To minimize the possibility of burns, ignition of

flammable materials and spillage, turn cookware handles toward the side or back of the range without

letting them extend over adjacent burners,

• Always turn the surface burners to OFF before

removing cookware.

• Carefully watch foods being fried at a high flame

setting.

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

necessary for the range to operate properly with correct combustion. Air openings are located in the following places:

--Oven vent at the zear of the cooktopo

--_r intalce 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 spiUovers when food is adde&

• 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 cookware having flat bottoms large enough to properly contain food and avoid boilovers and spillovers and large enough to cover burner grares_ This will both save cleaning time and

prevent hazardous accumulations of food, since heavy

spattering or spiltovers left on the range can ignite,

Use pans with handles that can be easily grasped and

will remain cool.

• Keep all plastics away from the top burners.

* Do not leave plastic

items on the cooktop-- they may melt if lefz too

close to the vent.

Vent appearance and location vary

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, ff operating, may spread the flames.

° If the range is located near a window, do not hang

long curtains that could blow over the top burners and create a fire hazard.

° When a pilot goes out (on models with standing

pilots), you will detect a faint odor of gas as your signal to relight the pilot. When relighting the pilot,

make sure the burner controls are in the OFF position, and follow instructions in the Installation Instructions to relight_

° If you smell gas, and you have already made sure the

pilots ate lit (on models with standing pilots), turn off the gas to the range and call a qualified service technician. Never use an open flame to locate a leak.

(continued nem page)

Important Safety Instructions 0o0t,0o0 )

Baking, Broiling and Roasting

o Do not use the oven for a storage area. Items

stored in the oven can ignite.

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

escape can cause burns to hands, face and eyes.

• Keep the oven free from grease buildup.

• Place the oven shelves in the desired position

while the oven is cool.

• Pulling out the shelf to the sheff-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 cook-ware 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 dose to the flame, the fat may ignite. Trim excess fat to prevent excessive flare-ups.

• Make sure the broiler pan is in place correctly to reduce the possibility of grease fires.

• If you should have a grease fire in the broiler pan,

turn the oven offand keep the broiler compartment

door closed to contain fire until it burns out,

CleaningYour Range

Clean only parts listed in this Use and Care Manual.

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

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

• For continuous dean 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 THESE

INSTRUCTIONS

Features of Your Range

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

//! \%_ j_ \\\ (0_00m0

_ mode_)

Your range is equipped with one of the two types of surface

burners shown above.

Feature Index See Page

1 Broiler Compartment 3-5, 6, 20,

21, 27, 38

2 Model artd Serial Numbers

On front frame of range, behind broiler compartment, storage

drawer or kick panel.

3 Anti-Tip Device 2, 3, 3!, 39 4 Oven Bottom 27, 38

5 Oven Shelves Easily removed 5, 14-16,

or reposidoned on shelf supports° 18, 21, 25

6 Oven Interior Light 13, 25

(on some models)

7 oven Light Switch (on some models) 13

8 Surface Burners, Drip Pans 5, 8-I I,

(on some models), and Grates 22-24, 36, 37

9 Oven Vent (location varies) 5, 14, 25

Feature Index See Page

10 Clock and Timer 12

(orl some modds)

11 Lift-Up Cooktop 24

(on models with standard twin burners)

12 Surface Burner Control Knobs 4, 9, I0, 25

13 Oven Control Knob 13, I5,

17-20, 25

14 Oven Shelf Supports 13, 15, 18, 20 15 Lift-Off Oven Door 3, 20, 26

16 Installation Clearances Label

17 Air Intake (under storage drawer, 25

broiler compartment or kick panel)

18 Broiler Pan and Grid 5, 6, I8,

2O, 2I, 25

Air Vents 5, 14, 25

How Does This Cooktop Compare to

Your Old One?

Your new cookrop has gas burners, If you are used to cooldng 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 have.

The following chart will help you to understand the differences between gas burner cooktops and any other type of cooktop you may have used in the past.

Type of Cook-top Gas Burners

Hectric Coli

Solid Disk

Radiant (Glass Ceramic) Cooktop

Induction

Description Regular or sealed

gas burners use either LP gas or natural gas,

Flattened meta!

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°

How It Works

Flames heat the pans directly Pan flatness is not critical to cooking results, but pans should be well balanced. Gas burners heat the pan right away and change heat settings right away. When you turn the control off, cooking stops right away.

Heats by direct contact with the pan and by heating the air under the pan, For best cooldng results, use good quality pans. Electric coils are more forgiving of warped pans than radiant or solid disks, Heats up quickly but does not change heat settings as quickly as gas or induction_ Hectric coils stay hot enough to continue cooldng for a short time after they are turned off.

Heats by direct contact with the pan, so pans must be flat on the bottom for good cooking results. Heats up and cools down more slowly than electric coils. The disk stays hot enough to continue cooking after it is turned off., Remove the pan from the solid disk if you want the cooking to stop.

Heat travels to the glass surface and then to the cooknvare, 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 of£ Remove the pan from the surface unit if you want cooking to stop_

Pans must be made of ferrous metals (metal that attracts a magnet). Heat is produced by a magnetic circuit between the coil and the pan,. Heats up right away and changes heat settings right away, like a gas cooktop. After turning the control off, the glass cooktop is hot from the heat of the pan, but cooldng 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:

1. Be sure the surface burner control knobs are

in the OFF position.

2. Remove the grates and lift the cooktop up (see the Lift-Up Cooktop section),

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

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

section of the Installation Instructions.

4. Lower the cooktop° Your surface burners are now ready for use,

5. Observe the lighted burners. Compare the flames to pictures in the Problem Solver. If any flame is unsatisfactory, call for service°

Lighting Instructions for Electric Ignition Models

-Your surface burners are lighted by electric ignition, eliminating the need for standing pilot lights with constandy burning flames,

In case of a power failure, you can light the surface burners on your range with a match. Hold a lighted

match to the burner, then turn the knob to the LITE position. Use extreme caution when lighting burners

this way.

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

The electrode of the spark igniter is exposed. When

one burner is turned to LITE, all the burners spark+ Do not attempt to disassemble or clean around any

burner while another burner is on, An electric

shock may result, which could cause you to knock

over hot cookware_

(continued next page)

Surface Cooking (continued)

Surface Burner Controls

The knobs that turn the surface burners on and off are marked as to which burners they control,

The two knobs on the left control the left front and left rear burners. The two knobs on the right control

the right front and right rear burners.

On ranges with sealed burners:

• The smaller burner (right rear position) will give

the best simmer results° It offers precise cooldng

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 fight front burner is higher powered than the

others and wil! 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 a burner,

To Light a Surface Burner

Electric Ignition Models: Push the control knob in and

turn it to LITE. You will hear a little "dicldng" noise--the sound of

the electric spark igniting the burner,

Standing Pilot Models: Push the control knob in and turn it to HI position. The burner should light within a

few seconds.

After the burner ignites, turn the knob to adjust the

flame size.

Hame will be almost horizontal and will lift slightly away from the burner when the burner is _st

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

*After the burner ignites, turn the knob to adjust

the flame.

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

you want to use.

* Do not operate a burner for an extended period of'

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

• Be sure the burners and grates are 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 _:

COOK-WARE NEVER LET ........

THE FLAME EXTEND UP THE, SIDES OF THE

COOKWAREo Any flame larger than the bottom of the coolcware is wasted and only serves to heat the handle_

Top-of-Range Cookware

Aluminum: Medium-weight cookware is

recommended because it heats quickly and evenly.. Most foods brown evenly in an aluminum skillet. Use saucepans with fight-fitting lids when cooking with

minimum amounts of water.

Cast-Iron: If heated slowly, most skillets will give satisfactory results_

Enamelware: Under some conditions, the enamel of some cookware may melt. Follow cookware

manufacturer's recommendations for cooking methods.

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

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

(saucepans, coffee and teapots). Glass conducts heat

very slowly.

Heatproof Glass Ceramic: Can be used for either surface or oven cooking. It conducts heat very slowly and cools very slowly. Check cookware manufacturer's directions to be sure it can be used on gas ranges°

Stainless Steel: This metal alone has poor heating properties and is usually combined with copper, aluminum or other metals for improved heat distribution. Combination metal skillets usually work satisfactorily if they are used with medium heat as the

manufacturer recommends.

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 support rings. Use of these

types ofwoks, with or

•without the ring in place, can be dangerous. 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 seriously burned if the

wok tipped over°

Stove Top Grills

(on models with sealed burners)

Do not use stove top grilJs on ._,_,_- AIII_ your sealed gas burners. If you use the stove top grill on the sealed gas burner it will cause incomplete combustion _'!_ii_i_" and can result in exposure to carbon monoxide levels

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

Clock and Timer (onsomemodels)

[ ,,2:oo]©

(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: _'hen you first plug in the range or after a power failure, the entire C!ocldTimer display wilt light up._

1. Press the CLOCK pad.

2. Press and hold the UP or DOWN pad and the time of day will change !0 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 theTimer

1, Press the TIMER ONIOFF pad.

2, Use the UP and DOWN pads to set the timer.

Short taps on the UP or DOWN pad change the timers setting one minute at a time. Pressing and continuing to hold the UP pad increases the setting

ten minutes at a times

3. Once you have set your timer, press the TIMER ON/OFF pad to start timing. As the timer counts down a signal will indicate when one minute is left.

After this signal, the display will count down in

seconds, When time runs out, a final signal will sound. Press the TIMER ON/OFF pad to stop the signal,

To Display the Clock While the Timer Is Operating

Pressing the CLOCK pad while the timer is operating will not interfere with the timers operation; the display will change m show the clock, but the timer will continue

to count down and will still signal when time is upo

Press the TIMER ON/OFF pad again to change the

display back to show the timer,

Conventional Clock and Timer

(on some models) The clock and timer are helpful devices that serce

several purposes.

The Clock

To set the dod_, push in the !mob and turn it to the right. Let the

knob out when the clock hands reach the correct time. Continue

turning the knob to OFE

Timer

The timer has been combined with the range clock.

Use it to time al! your precise cooking operations.

You'll recognize the timer as the pointer that is

different 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 c!ock.

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

m--until the pointer reaches OFF and the buzzer stops.

To Change or Cancel the Timer Setting

When the timer is counting down, use the UP and

DOWN pads to change the remaining time, or press the TIMER ON/OFF pad to stop the timer_ The timer cannot be cancelled unless you have fully completed

"set timer" instructions above.

UsingYour Oven

Before Using Your Oven

Be sure you understand how to set the control properly. Practice removing and replacing the shelves

while the oven is cool Read the information and tips

on the following pages. Keep this manual handy where

you carl refer to it, especially during the first weeks of

using your new range.

Lighting Instructions for Standing Pilot Models

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

To light the oven pilot:

i. Be sure the OVEN CONTROL knob is in the OFF

position.

2. Open the broiler drawer and remove the broiler pan

and grid. This will make it easier for you to reach inside the broiler compartment°

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

compartment. The long Q )

tube, running from front J to back, is the oven ""

burner. The pilot port is \ at the back, about one "_

inch below the burner.

4, Using a long match or

match holder, reach in and light the oven pilot.

• To light the oven burner, turn the OVEN

CONTROL 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 bum as described in

the Installation section of this manual, adjust the

flame following the directions on those pages,

• Power failure: An electrical power failure will not

affect a lighted standing oven pilot.

Lighting Instructions for Electric Ignition Models

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.

Power Outage

CAUTION: Do not make any attempt to operate the electric ignition oven during an electrical power

failure. The oven or broiler cannot be lit during a

power failure_ Gas will not flow unless the glow bar

is hot.

If the oven is in use when a power failure occurs,

the oven burner shuts offand cannot be re-lit until

power is restored.

Oven Control

The OVEN CONTROL knob

is located on the control panel on the front of the range. Simply turn the knob to the desired cooldng temperatures.

It will normally take 30-90 seconds before the flame

comes on. After the oven reaches the selected

temperature, the oven burner cycles--off completely, then on with a f_ flame--to maintain the selected

temperature.

Oven Light

(on some models)

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

(c_ntinued next page)

Using Your Oven (continued)

Oven Shelves

The shelves are designed wqth 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 the bump on the shelf support. Place the cookware on the shelf, then slide the shelf back into the oven. This wilt eliminate reaching into the hot oven.

To remove a shelf from

the oven, pull it toward you, tilt the fi0nt end upward and pull the shelf out°

To replace, place the shelf' on the shelf

support with the stop-locks (curved extension of shelf) facing up and toward the rear of the oven. Tilt up the front and push the shelf toward the back of the oven until it goes past the bump on the shelf'support. Then lower the front of the shelf and push it all the way back°

Shelf Positions

The oven has five sheff 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 Vents

The oven is vented through duct openings at the rear

of the cooktop. See Features section. Do not block these openings when cooking in the oven--it is important that the flow of hot air from the oven and fresh air to the oven burners be uninterrupted.

t The vent openings and nearby surfaces may

become hot. Do not touch them.

Do not leave plastic items on the

cooktop--they may

melt ff left too close to the vent. vent appearancean_ teeat_envary

"Handles of pots and pans on the cooktop may

become hot ff left too close to the vent.

* Metal items will become very hot ff they are left

on the cooktop and could cause burns.

o Do not leave any items on the cooktop. The hot

air from the vent may ignite flammable items and will increase pressure in closed containers, which may

cause them to burst.

Oven Moisture

As your oven heats up, the temperature change of

the air in the oven may cause water droplets to form on the door glass. These droplets are harmless

and will evaporate as the oven continues to heat up.

Baking

Your oven temperature is controlled very accurately

using an oven control system_ tt 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 CONTROL.

knob to the desired temperature_

2. Check the food fbr doneness at the minimum time on the recipe. Cook longer if necessary.

3. Turn the OVEN CONTROL knob to OFF and then remove foo&

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 genera! rule, place most foods in the middle of

the oven, on either shelf position B or Co See the following 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 Bundt or pound cakes A or B Pies or pie shells B or C Frozen pies A (on cookie 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

temperature before putting the food in the oven. To preheat, set the oven at the correct temperature-- selecting a higher temperature does not shorten preheat time.

Preheating is necessary for good results when baking cakes, cookies, pastry and breads. For most casseroles and roasts, preheating is not necessary. For ovens without a preheat indicator light or tone, preheat 10 minutes. After the oven is preheated place the food in the oven as quickly as possible to prevent heat from escaping.

Baking Pans

Use the proper baking pan. The type of finish on the

pan determines the amount of browning that will occur_

• Dark, rough or dull pans absorb heat resulting in a

browner, crisper crust. Use this type for pies°

• Shiny, bright and smooth pans reflect heat, resulting

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

• Glass baking dishes also absorb heat. When bakdng in

glass baldng dishes, the temperature may need to be reduced by 250E (13°C.).

Pan Placement

For even cooking and proper browning, there must be enough room for air circulation in the oven° Baking results will be better if baldng 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 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.

(continued next page)

Baking ooo o0o !

Baldng Guides

When using prepared baking mixes, follow package recipe or instructions for the best baking results°

When baking cooldes,

flat cookie sheets (without sides) produce

better-looking cookies.

Cookies baked in a jelly

roll pan (short sides all around) may have darker edges and pa]e or light browning may occur.

Do not use a cookie sheet so large that it touches the walls or the door of the oven.

For best results, use only one cookie sheet in the oven at a time.

Pies

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

Aluminum Foil

Never entirely cover a shelf with aluminum

foil. This wilt disturb the heat circulation and

result in poor baking° A smaller sheet of f0il

may be used to catch a spillover by placing it on

a lower shelf several inches be!ow the food.

Don't Peek

Set the timer for the estimated cooldng time and do not open the door to took 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

dine. Opening the oven door fiequently during cooking

allows heat to escape and makes baking times longer°

Your baking results may also be affected.

Cakes

When baking cakes, warped or bent pans wilI cause uneven baking results and poorly shaped products. A cake baked in a pan larger than the recipe recommended will usually be crisper, thinner and drier than it should be. If baked in a pan smaller than recommended, it may be undercooked and batter may overflow. Check the recipe to make sure the pan size used is the one

recommended.

Adjust the Oven Thermostat---Do It Yourselt?

You may feel that your new oven cooks differently

than the one it replaced. We recommend that you use your new oven for a few weeks to become more

familiar with it, following the times given in your recipes as a guide°

If you think your new oven is too hot or too cold, you can adjust the thermostat yourself. If you think it is too hot, adjust the thermostat to make it cooler° If you think it is too cool, adjust the thermostat to

make it hotter.

We do not recommend the use of inexpensive

thermometers, such as those found in grocery stores,

to check the temperature setting of your new oven. These thermometers may vary 20-40°E (I 1-22°C.).

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'll hear a click for each notch you move the knob. To lower the temperature, move the top screw toward the left. Each click will change the

oven temperature approximately 10°E (6°C.).

[Range is plus or minus 60°E (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 perfbrmance.

Air Adjustment Shutter for Oven Burners

The air adjustment shutter for the bottom burner

regulates the flow of air to the flames. See the Installation Instructions of this manuaJ for

instructions for location and proper adjustment of the shutter.

Roasting

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

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

above the oven bottom. Use it when extra cooldng

space is needed, for example, when roasting a large turkey. The shell: 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 clicldng sound indicating the oven is wortdng properly.)

Most meats continue to cook slightly while standing after being removed from the oven. Recommended, standing time for roasts is 10 to 20 minutes. This allows the roasts to firm up and makes them easier to carve. The internal temperature will rise about 5° to

10°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.

1. Position oven shelf at position B for small

size roast [3 to 5 lbs.

(1o3 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 for this.)

3. Turn the OVEN CONTROL knob to the desired temperature (you may hear a slight clicldng sound, indicating the oven is worldng properly)° See the

Roasting Guide for temperatures and approximate cooking times°

4. When roasting is finished, turn the OVEN

CONTROL 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 scalloped 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 Foil

You can use aluminum foil to line the broiler pan.

This makes clean-up easier when using the pan for

marinating, cootdng with

fruits, cooking heavily

cured meats or basting

food during cooking.

Press the foil tightly around

the inside of the pan_

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 15 to 25 minutes per

pound (450 grams) additional time [15 minutes per

pound for roasts under 5 pounds (2.3 kg), more time

for larger roasts].

Make sure poultry is thawed before roasting. Unthawed

poultry often does not cook evenly_ Some commercial

frozen poultry can be cooked successfil!ty without thawing.

Follow the directions given on the package label.

Roasting Guide

Oven Approximate Roasting Time Internal

Type Temperature Doneness in Minutes per Pound Temperature

M[eat 3 to 5 lbs° 6 to 8 1

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

325°E (163°C_)

325_E (163°C,)

325°E (163°C)

325°E (163°C.)

Ra_e:

Medium: Well Done:

Rare:

Medium: Well Done:

Well Done:

(1.4 to 2.3 kg) (2.7 to 3.6 kg)

24-35 18-25 35-39 25-31 39-45 3t-33

21-25 20-23 25-30 24-28 30-35 28-33

35-45 30-40

140-150°F (60-66°C.)y

I50-160OE (66-7i _C) 170-185°E (77-850C)

140-150°E (60-66°C_)t

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

I70-180°E (77-82°C)

170-180°E (77-82°C)

Poultry

325°E (163°C.) 350°E (1770C_)

To Warm:

Chicken or Duck Chicken pieces

Well Done: Well Done:

18-23 minutes per pound

(450 grams) any weight

Turkey

325oE (163oc,)

Well Done:

3 to 5 lbs. Over 5 lbso

(1.4 to 2.3 1_3 (2.3 kg

35-40 30-35 35-40

10 to 15 lbs. Over I lbs. (4.5 to 6.8 _ (6.8

16-22 12-I9

115-125°E (46-52°C.)

t85-190_E (85-88°C) t85-190°E (85-88°C)

In thigh:

185-190°E (85-88°Co)

*For boneless rolled roasts over 6" (15 cm) thick, add 5 m t0 minutes per pound (450 grams) to times given above. tThe U_S,_Department of Agriculture says, "Rare beef is pop_ar, 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)

Broiling

Broiling is cooking food by direct heat from above the food. Your range has a convenient compartment be!ow

the oven for broiling. It also has a specially designed broiler pan and grid that allows the dripping fat to drain away fi'om 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 smoking

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 until done). Time the food for about one-half the total cooking

time, turn the food, then continue to cook to the preferred donenesso

How to Broil

1. The broiler compartment does not need to be preheated 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 1t8" (3 mm) thick.

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

CONTROL knob to BROIL

5. When broiling is finished, 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 foi! tightly to the grid and cut slits in it just like the grid.

Without the slits, the foil will prevent fat and meat juices from draining to the broiler pan. The juices

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

Questions & Answers

Q.When broiling o 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 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, brash 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.

Broiling Guide

The oven and broiler compartment doors must be

closed during broiling.

• Always use the broiler pan and grid that comes with

your range, It is designed to minimize smoking and spattering by trapping juices in the shielded lower

part of the pan.

° For steaks and chops, slash fat evenly around the

outside edges of the meat. To slash, cut crosswise through the outer fat surface just to the edge of the meat. Use tongs to turn the meat over to prevent piercing the meat and losing juices.

• If desired, marinate meats or chicken before broiling.

Or brush with barbecue sauce last 5 to 10 minutes only:

". When arranging the food on the pan, do not let fatty

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

• The broiler compartment does not need to be

preheated° However, for very thin foods, or to increase browning, preheat if desired_

• Frozen steaks can be broiled by positioning the broiler pan and grid at next lowest shelf position and increasing cooking time given in this guide 1 _ times

per side.

Quantity and/or Broil 1st Side 2nd Side

Food Thickness Position Minutes Minutes Comments Bacon 1/2 lb. (227 g) B 4 3 Arrange in single layer.

(about 8 thin slices)

1 lb. (450 g) (4 patties) B 10-11 4-5 Space evenly, Up to 8 patties take

1t2"-314" (I3-19 ram) thick about same time.

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

Ground Beef

Well Done

BeefSteaks

Rare

Medium

Well Done

Rare Medium

Well Done

Chicken

Bakery Products Bread (Toast) or ToasterPastries

English Mui_ns Lobster Tails

1" (2.5 cm) thick [1-1_ lbs. (450 g--680 g)]

Hanl Slices

Precooked

Pork Chops Well Done

1½" (3,8 cm) thick [2-2_ lbso(907 g-l. I 3 kg)]

I whole [2-2½ lbs_ (907 g-IA3 kgO]

split lengthwise Bone-in, 4 bone-in breasts

2-4 slices

1pkg (2) 2, split 2-4

[6-8 oz_(170 g-227 g) each]

Fish 1lb. (450 g) fillets

114"112" (6-13 mm) thick

1" (Z5 cm) thick

1/2" (13 ram) thick

2 [112"(13 ram) thick] 2 [1" (2_5cm) thick],

about 1 lb. (450 g)

C C B

B B

12 13

12-15

30-35

25-30

2-3

3-5

7 5-6 8-9

6-7

10-I2 !6-t8

10-15

tt2-1

Steaks less than 1" (2.5 cm) thick cook through before browning. Pan frying is

recommended,

Slash fat.,

Reduce times about 5 m 10 minutes per side for cut-up chicken. Brush each side with

melted butter° Broil with sldn side down first,

Space evenly, Place English muffins cut-side-up and brush with butter,

if desired.

13<6............DoZt "Cutthrou b'ad ofsh Uandsproodopon

turn over, Brush with melted butter before broiling

and after half of broiling time.

5 5 Handle and turn very carefi._y. Brush with

lemon butter before and during broiling, if desired. Preheat broiler to increase browning.

Increase times 5 to 10 minutes per side for I'A" (3.8 cm) thick or home cured,

Slash fat.

8 6

,,,,, ,,,,,,,, , ,

4-5

9-t2

Lamb Chops Medium

Well Done

Medium

Well Done

_ener$_

similar precooked

sausages, bratwusst

2 [1"(2.5cm) thick],

about 10-!2 oz. (284-340 g0 2 [1½" (3,8 cm) thi&],

about I lb. (450 g)

lb,(450 pkg,(10)

B B

10 I0

4-7

4-6

12-14

1-2

Slash fat,

If desired, split sausages in half length- wise; cut into 5-6" (i3-15 cm) pieces.

Care and Cleaning

Proper care and cleaning are important so your range

wil! give yo u efficient and satisfactory service. Follow

these directions carefully in caring for it to help assure safe and proper maintenance_

BE SURE El FCTRICAL POWER IS DISCONNECTED BEFORE CLEAN!NG 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.

Burner Cap

Pan

(on some models)

Base

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

The burner grates, caps, heads and drip pans

(if so equipped) can be lifted off, making them easy

to cle_°

The electrode of

the spark igniter is

exposed, When one burner is turned to

HTE, 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.

Burner Heads

(on sealed burners only)

The holes in the burners of Clean these

/hofes

your range, and the spark (__- thoroughlyon electrodes, must be kept _ each burner

clean at all times for proper ignition and an even, unhampered flame.

You should dean the burner heads routinely_ especially after bad spillovers, which could clog these boles. Wipe off burner heads_ If heavy spitlover occurs,

remove burner heads from range.

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

To remove burned-on food, soalc the burner head in a solution of mild liquid detergent and water_ Soak the burner head upside-down for 20 to 30 minutes in a solution of hot water and mild liquid detergent. If the food doesn't rinse off completely, scrub it with soap and water and a soft brush or plastic scouring pad.

For more stubborn stains, use a cleanser like Soft Scrub ® brand or Bon AmP brand, Rinse well to

remove any traces of the cleanser that might clog the burner openings. Do not use steel wool because it will clog the burner openings and scratch the burners. If the holes become clogged, clean them with a sewing needle or twist tie.

Before putting the burner head back, shake out excess water and dry it thoroughly by setting it in a

warm oven for 30 minutes, Then place it back in the

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

are properly seated and level.

Burner Caps

(on sealed burners only)

Lift off when cool. Wash burner caps in hot, soapy water and rinse with clean water. If desired, soak up to 30 minutes. Scour with a plastic scouring pad to remove burned-on food particles. Dry in a warm oven or with

a cloth--don't reassemble them wet_

Burner Base

(on sealed burners only)

The burner base (the part of the burner fastened to the cooktop) may be /C_=_

cleaned with a soft brush and a mild cleanser. Clean all food residues from

around the spark electrode. Do not use steel wool; small bits of steel wool will short out the electrode°

Rinse well.

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°

_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 wh_e 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 1/4 cup (62 ml) ammonia to loosen the soil. Then scrub with a

soap-filled scouring pad if necessary.

Although they're durable, the grates will gradually lose

their shine, regardless of the best care you can give them. This is due to their continual exposure to high temperatures.

Do not operate a burner for an extended period of time without cookware on the grate. The f'mish on the grate may chip without cookw_e to absorb the heat.

Drip Pans

(on some models )

Remove the grates 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 1/4 cup (62 ml) ammonia to loosen the soil. Then scrub with a soap- filled scouring pad if necessary.

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 pi!o_s).

Do not store flammable materials in an oven or near the cooktop. Do not store or use combustible

materials, gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

(continued next page)

Care and Cleaning (continued)

Standard Twin B u rners

(on some models)

Grate

Pan

(on some models)

9 _) '' "\_'0 .......................St,fface Burner

CaS,UTION: DO NOT OPERATE THE BURNER

WITHOUT ALL BURNER PARTS AND DRIP

PANS (IF SO EQU-IPPED) IN PLACE.

On models with standard twin burners, the cook-top lifts up for easy access.

Turn all the controls off before removing burner

parts and drip pans (ffso equipped).

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

be lifted off, makdng them easT m clean,

The holes in the surface

burners of your range

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

You should dean the

surface burners routinely, especially

after bad spillovers, "which could clog these

_( Clean these

holes

thoroughly

on each

burner.

holes_ Wipe off the surface burners, tf hea W spitlover 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 bin-ned-on food, soak the surface burner

in a solution of mild liquid detergent and water. Soak the surface burner for 20 to 30 minutes° For more

stubborn stains use a cleanser lilie Soft Scrub ® brand or Bon Ami ®brand. Rinse we!! to remove any traces

of the cleanser that might clog the burner openings. Do not use steel wool because it wil! 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, maidng 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 soil, especially grease, may catch on fire.

To make cleaning easier, the cooktop may be lifted up. To raise the cooktop:

1. Be sure the burners are turned off.

2. Remove the grates r

3. Grasp the two front burner wells and

lift up.

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

After deanlng under the cooktop with hot, soapy

water and a clean cloth, lower the cooktop. Becareful

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

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, sprinlde the grid with

detergent 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_

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°

Control Panel 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 &y 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 wel!.

The control knobs may be removed for easier deaning. 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 pane! and pull gently. Wash the knobs in soap and water, or vinegar

solution, but do not soak.

Metal parts can be cleaned with soap and water. Do not use steel wool, abrasives, ammonia, acids or

commercial oven cleaners. Dry with a soft cloth°

Oven Light Bulb

(on some models)

The light bulb is located in f"-_'_. /_

the upper left corner of the /., ",_-f'_7._%

oven. Before replacing your oven light bulb, disconnect

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

unplug the range from the electrical outlet° Let the bulb cool completely before removing it. Replace the bulb with a 40 watt appliance bulb only. Do not touch a hot bulb with a damp cloth as the bulb will break.

(continued next page)

Care and Cleaning <coo ooo+

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 special stop position that wil! 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 frequently with mild soap and water (especially after cooldng meat). This will prolong the time between

major cleanings. Rinse thoroughly.

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

" For heavy soil, choose an oven cleaner (for continuous

cleaning oven, before applying commercial oven cleaner, remove the oven door) and follow label instructions. Rinse well.

Outside of door:

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

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

the door+

• Spitlage of marinades, fruit juices, tomato sauces and

basting materials containing acids may cause discoloration and should be wiped up immediately. When surface is coo!, clean and rinse.

• Do not use oven deaners, cleansing powders or

harsh abrasives on the outside of the door.

Porcelain Oven Interior

(on all models except continuous cleaning models)

With proper care, the porcelain enamel interior will retain its attractive finish for many yearn

Soap and water will normally do the job. Heavy spattering or spillovers may require cleaning with a mild abrasive cleanser. Soapy, wet pads may also be used. Do not allow food spills with a high sugar or acid content (such as milk, tomatoes, sauerkraut, fruit juices or pie filling) to remain on the surface_ They may cause dull spots even after cleaning.

Household ammonia may make the cleaning job easier. 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 bvrned-on grease and food°

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

Cautions about using spray-on oven cleaners:

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

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

° 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 damage

these surfaces.

Oven Bottom

The oven bottom has a porcelain enamel finish. To make cleaning easier, protect the oven bottom from excessive spillovers by placing a cookie sheet on the shelf below the shelf you are cooking on. You can use aluminum foil if you do not cover the whole shelf. This is particularly important when baking a fruit pie or other foods with a high acid content. Hot fruit fillings or other foods that are highly acidic (such as milk, 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 continuous cleaning oven coating (on some models).

Frequent wipings with mild soap and water (particularly after cooking meat) wili prolong the time between major cteanings. Rinse thoroughly. Soap left

on the oven bottom can cause stains.

For heavy soil, use an abrasive cleaner or a soap-filled scouting pad. A commercial oven cleaner may also be

used, following the package directions,

Removable Kick Panel

(on some models)

The kick panel may be removed for cleaning

under the vange_

To remove, lift up the bottom 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 Broiler Drawer

(on some models)

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.

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.

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.

(continued nextpage)

Care and Cleaning (ooo ouod)

Special Care of the Continuous

Cleaning Oven Interior

(on some models)

The continuous deanlng oven deans 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 brushes. Use of such cleansers and!or the use of oven sprays will cause permanent damage.

The special coating is a porous ceramic material, which is dark in color and feels slightly rough to the

touch. If magnified, the surface would appear as peaks,

valleys and sub-surface "umnels2' This rough finish

tends to prevent grease spatters from forming little beads or droplets that run down the side walls of a

hard-surface oven liner, leaving unsightly streaks that

require hand cleaning, Instead, when spatter hits the

porous finish, it is dispersed and partially absorbed° This spreading action increases the exposure of oven soil to heated air and makes it somewhat tess 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 commercial oven deaner.

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 otherwise

damaging the porous finish on the oven wails.

To Clean the Continuous Cleaning Oven:

1. Let range parts cool before handling. We recommend rubber gloves be worn when cleaning.

2. Remove shelves and cooleware.

3. Soil visibility may be reduced by operating the oven

at 400°E (204°C.)° Close the door and turn OVEN CONTROL lmob to 400°E (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. Ifa spillover or hea W 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-brisde 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, c!oths 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 worldng 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 enamel 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 deaners, silicone oven sprays, coarse pads or coarse brushes on the porous

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

Do not scrape the porous surface with a knife or spatula they could permanently damage the finish,

Installation instructions

FORYOUR 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.

FORYOUR SAFETY

Do not store or use combustible materials, gasoline or other flammable vapors and liquids in the

vicinity of this or any other appliance.

BEFOREYOU BEGIN

Read these instructions completely and carefitlly. 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, service 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.

Never reuse old flexible connectors. The use of old flexible connectors can cause gas leaks and personal

injury. Always use NEW flexible connectors when installing a gas appliance.

CAUTION

Do not attempt to operate the oven of this range during a power failure (electric ignition models only).

IMPORTANT

Remove al! packing material and literature from oven before connecting gas and electrical supply to range.

DIMENSIONS AND CLEARANCES

Provide adequate clearances between the range and

adjacent combustible surfaces.

Depth with door closed (Includes door handle):

30" 28¼" (7t 8 cm)

"_"-(76 2 ore) (GIass door)

27'A" (69,9 cm)

(Porcelain door)

i T

Product Height*

(see chart below) 36 V." ± TA-

(92,1 cm ± 6 mm)

Depth with door open: 46%" (117,8 cm)

(Glass door) \

46V/' (117,5 cm)

(Porcelain door) _\_-_

i'Product Height:

40 ° (101.6 cm) 61011 61118 61258

61018 61251 71051 61111

144" (111.8 cm) 71151 71158

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

46½ _ (118.1 cm) 71651 71751 72755

71658 71758 72758 71665 72751

Minimum to cabinets

on either side of

range Maximum

above (33 cm

countedops ff

Front edga

of range

side panel

(6 ram) forward

from cabinet

29 (continued next page)

+ 67 hidden pages

Kenmore 61011, 61018, 61111, 61118, 61251 Owner's Manual

Specifications and Main Features

Frequently Asked Questions

User Manual