Kenmore 61011, 61018, 61118, 61111, 61211 Use, Care, Safety Manual

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CONTENTS

SAFE_

important Safety instructions .........................2, 3, 17-20

Anti-Tip Device ...............................................................2, 3, 12, t8

IIHSTALLAYtlOH .........................................2-16

Dimensions and Clearances ........................................ 2

Gas Pipe and Electric Outlet Locations ................ 5-8

Electrical Connections .......................................................7-8

How to Convert the Range

for Use with LP Gas or Natural Gas ....................13-16

Installing the Anti-Tip Device ..............................................12

USIE AND CARE

Features of Your Range ................................................ 21

Surface Cooking .................................................................22, 23

Using "four Oven ................................................................24-26

Clocks and Timers .......................................................................27

Baking ..................................................................................28, 29

Roasting ..................................................................................30

Roasting Guide ....................................................................3t

Broiling ............................................................................... 32

Broiling Guide .......................................................................33

Care and Cleaning ..........................................................34-42

SERVICE

Problem Solver .................................................................................43

WARRANTY ........................................... back cover

MODELS

61011 61018 61111 61118 61211 61218

7'1221 71228 71321 71328 71631 7'1638 7172'I 7'1728 71821 71828 72711 727'18 72725

Kenmope

/i:

WAFINmNG:if the informationin this manual is not followed

exactly,a fire or explosion may resuJtcausingproperbjdamage, personalinjuryor death.

--Do not store or use gasoline or other ftammabnevaporsandliquids

in the vicinity of this or any other

appliance,

--WHAT TODOiFYOU SMELLGAS

oDo not try to light any appfiance.

oDo not touch any electrical switch;

do not use any phone in your buiBding.

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

oIf you cannot reach your gas sup=

plier, callthe fire department.

--_nstallation and service must be performed by a qualified installer,

service agency or the gas supplier.

mNSTALLAT ONUNSTRUCTgONS

BEFORE YOU BEGIN

Read these instructions completely and carefully. IMPORTANT: Save these instructions for the local electrical inspector's use. INSTALLER: Leave these instructions with the appliance after installation is completed.

OWNER: Keep this Use and Care Guide and the

Installation Instructions for future use. This appli-

ance must be properly grounded.

CAUTION

Do not attempt to operate the oven of this range during a power failure.

IMPORTANT

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

to range.

,_ WARNaNG

ALL RANGES CAN TIP.

oINJURY TO PERSONS

COULD RESULT.

oINSTALL THE ANTI-TIP

DEVICE PACKED WITH THE RANGE.

oSEE THE INSTALLATION

INSTRUCTIONS,

D_MENSgONS AND CLEARANCES

Provide adequate clearances between the range and adjacent combustible surfaces.

Product Height"

(see chad below)

Depth with Door Open:

46 %" (Glass Door) 46 ¼" (Porcelain Door)

i'Product Height:

40 tp 61011 61018 61111 61118 61211 61218

44,P 71221 71228

46½_ 71321 71328 71631 71638 71721 71728

71821 71828 72715 72718 72725

18"

30"

'_}mum 10 Minimum _Inets on

"_e_'side

elrange

, ,-p

TO cab=nets :

below cook- lop end at range bach

t ........ ,, ,,,,,,v,,

q_**0 rt

36"

._. Towallon LI _"

"_ / eilhet sldo Mexim_m deplh I"_' _

forcabinets above j

countert_ _'_" I_ ' ' --_-FrOnt edge | I I eJ range

1 _LI Side panel

/ _1 torward

I| ltorn cabinet

OMPORTANT SAFETY NSTRUCTBONS

o Installation of this range must conform with local

codes, or in the absence of local codes, with

the National Fuel Gas Code, ANSi Z223.1, latest

edition.

This range has been design-certified by the American Gas Association according to ANSI Z21°1, latest edi- tion. As with any appliance using gas and generating heat, there are certain safety precautions you should follow. You will find these precautions at the beginning of the Use and Care section of this book. Read them

carefully, o Have your range installed by a qualified installer or

service technician_

o Your range must be electrically grounded in accor-

dance with local codes or, in the absence of local codes, in accordance with the National Electrical

Code (ANSt!NFPA 70, latest edition). See Electrical Connections in this section,

oBefore installing your range on linoleum or any other

synthetic floor covering, make sure the floor covering can withstand 180°F. without shrinking, warping or discoloring. Do not install the range over carpeting unless a sheet of 1/4" thick plywood or similar insu_ lator is placed between the range and carpeting

° Make sure the wall coverings around the range can

withstand heat generated by the range up to 200°E

oAvoid placing cabinets above the range. To reduce

the hazard caused by reaching over the open flames

of operating burners, instalt a ventilation hood over

the range that projects forward at least 5" beyond the front of the cabinets.

oThe ventilating hood must be constructed of sheet

metal not less than 00122" thick_ Install above the cooking top with a clearance of not less than 1/4" between the hood and the underside of the com- bustible material or metal cabinet. The hood must be at least as wide as the appliance and centered over the appliance. Clearance beb_veen the cooking sur-

face and the ventilation hood surface iVlUST NEVER

BE LESS THAN 24 INCHES.

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

mum clearance of 30" between the cooking surface and the bottom of unprotected cabinets..

o If a 30" clearance between cooking surface and

overhead combustible material or metal cabinets cannot be maintained, protect the underside of the

cabinets above the cooking top with not less than

1/4" insulating millboard covered with sheet metal not less than Q0122" thick_

oClearance between the cooking surface and protect-

ed cabinets MUST NEVER BE LESS THAN 24 INCHES. The vertical distance from the plane of

the cooking surface to the bottom of adjacent over- head cabinets extending closer than 1" to the plane of the range sides must not be less than 18". (See

Dimensions and Clearances illustration in this sec- tion.)

o Caution: Items of interest to children should not be

stored in cabinets above a range or on the back- splash of a range--children climbing on the range to reach items could be seriously injured.

WARNING

All ranges can tip and injury could

result. To prevent accidental tipping of the range, attach an approved Anti- Tip device to the wall. (See Installing the Anti-Tip Device in this section..) To

check if the device is installed and

engaged properly, carefully tip the

range forward. The Anti-Tip device should engage and prevent the range from tipping over,

If you pull the range out from the wall for any reason, make sure the AntFTip device is engaged when you push the range back against the wallo

o For your safety, never use your range for warming

or heating the room. Your oven and range top are not designed to heat your kitchen. Top burners should not be operated without cookware on the grate° Such abuse could result in fire and damage to your range and will void your warranty..

o Do not store or use combustible materials, gasoline

or other flammable vapors and liquids in the vicinity of this or any other applianceo Explosions or fires could result.

. Do not use oven for a storage area, Items stored in

the oven can ignite.

o Do not let cooking grease or other flammable mate-

rials accumulate in or near the range.

BnstaHationInstructions

GENERAL

oSee Dimensions and Clearances in this section for

all rough-in and spacing dimension& These dimen- sions must be met for safe use of your range. The location of the electrical outlet and pipe opening (see Gas Pipe and Electric Outlet Locations) may be adjusted to meet specific requirements..

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

at the back wall and side walls of the range.,

LOCATION

Do not locate the range where it may be subject to strong draft& Any openings in the floor or wall behind the range should be sealed. Make sure the openings around the base of the range that supply fresh air for combustion and ventilation are not obstructed by car-

peting or woodwork..

PROTECT YOUR FLOOR

",(our range, like many other household items, is heavy

and can settle into soft floor coverings such as cush-

ioned vinyl or carpeting° Use care when moving the

range on this type of flooring. It is recommended that

the following simple and inexpensive instructions be

followed to protect your floor..

The range should be installed on a sheet of plywood

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

the front of the range, the area that the range will rest on should be built up with plywood to the same level or higher than the floor covering. This will allow the

range to be moved for cleaning or servicing..

MODEL AND SERIAL NUMBER LOCATION

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

range, behind the storage drawer, broiler drawer or

kick panel (depending on model).

TOOLS YOU WiLL NEED

• Phillips and flat-blade screwdrivers o Pencil and ruler

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

o Nut drivers or wrenches: 3/16" and t/4"

ADDITIONAL MATERIALS YOU MAY NEED

Gas line shut-off valve

Pipe joint sealant or UL-approved pipe thread tape

with Teflon* that resists action of natural and LP gases

° Flexible metal appliance connector (I/2" ].D.)_ A 5-

foot length is recommended for ease of installation

but other lengths are acceptable. Never use an old connector when installing a new ranger

o Flare union adapter for connection to gas supply line

(3/4" or t/2" NPT x 1t2" IoD.)

, Flare union adapter for connection to pressure regu-

lator on range (1/2" NPT x 1/2" ID.)

*Teflon: Registered trademark of DuPont

PREPARATION

o Remove all tape and packaging. Lift up the cooktop

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

o Remove plastic film that covers some chrome parts

(around oven door, side trim). oTake the accessory pack out of the oven., oCheck to be sure that no range parts have come

loose during shipping..

St®p I

Provide Adequate Gas Supply

Your range is designed to operate at a pressure of 4" of water column on natural gas or, if designed for

LP gas (propane or butane), 10" of water column. Make sure you are supplying your range with the type

of gas for which it is designed This range is convert-

ible for use on natural or propane gas, if you decide to

use this range on a different type of gas, conversion adjustments must be made by a service technician or other qualified person before attempting to operate the range on that gas.

For proper operation, the pressure of natural gas sup-

plied to the regulator must be between 4" and 13" of water column. For LP gas, the pressure supplied must

be between 10" and 13" of water column. When

checking for proper operation of the regulator, the inlet

pressure must be at least 1" greater than the operat-

ing (manifold) pressure as given above The pressure

regulator located at the inlet of the range manifold

must remain in the supply line regardless of whether

natural or LP gas is being used.. A flexible metal appli-

ance connector used to connect the range to the gas

supply line should have an 1..D.of 1/2" and be 5 feet in

length for ease of instatlation.

Connect the Range to Gas

Shut off the main gas supply valve before disconnect-

ing the old range and leave it off until new hook-up

has been completed. Don't forget to relight the

pilot on other gas appliances when you turn the gas

back on.

Because hard piping restricts movement of the range,

the use of an AG.A.-certified flexible metal appliance

connector is recommended unless local codes require

a hard-piped connection. Never use an old connector

when installing a new range.. If the hard piping method

is used, you must carefully align the pipe; the range

cannot be moved after the connection is made.

To prevent gas leaks, put pipe joint compound on, or

wrap pipe thread tape with Teflon* around, all male

(external) pipe threads.

*Teflon: Registered trademark of DuPont

Gas Pipe and Electric Outlet Locations for Models Equipped with Sealed Burners

This area allows for flush range

installation with through-the-walt connection of pipe

stub/shut-off valve and rear wall I20V outlet.

Shortest con- nection

I from hard pipe

stub location to

[ range hookup

This area allows for flush range installation

with through-the-floor connection of pipe

stub/shut*off valve.

Gas Pipe and ERectric OutEet Locations for Models Equipped with Dual Burners

This area allows for flush range

installation with

through-the*wall

connection of pipe stub/shut-off valve and rear wall

120V outiet

Shortest connection from hard pipe stub location to range hookup,

This area allows for flush range

installation with through-the-floor connection of pipe

stub/shut-off valve

(continued next page)

Normal Installation Steps (continued)

Flexible Connector Hookup

for Models Equipped with Sealed Burners

Pressure

Regulator

90" Elbow' (provided)

installer: Inform the consumer of the location of the gas shut-off valve,

p Flex

Connector

Ad te (6ft max,)

@ -,_------ Adapter

Gas

Shuhoff

1t'Z' ot 3/4"

Valve

Gas Pipe _ L_ '_

Rigid Pipe Hookup for Models Equipped

with Sealed Burners

__]'_ Pressure

-_--- Regulator

90" Elbow _j _ _ __'t _ 90° Elbow

(provided) ,_ _

Black

Nii_ple Union _ <_---- Iron Pipe

r-_ Nipple

]nstaIler: inform the _- _,_ Gas consumer of the 0 , I _1_|I Shut-off

location of the gas 1/Z or 3/4' _ Ill _ Valve shut-off valve Gas Pipe _[,jJ _

Flexibge Connector and Rigid Pipe Hookups for Models Equipped

with Dual Burners

Flexible

Connector

Hookup

1. Installa manualgas line shut-offvalvein thegas linein an easilyaccessedlocationoutsideof the range.Make sure everyoneoperatingthe range knowswhereandhowto shutoffthegassupplyto

therange_

2. Installmale1/2"flareunionadaptertothe 1/2"NPT internalthreadelbowat inletofpressureregulator.

On models equipped with dual burners, install

the male pipe thread end of the 1/2" flare union

adapter to the 1/2" NPT internal thread at inlet of pressure regulator, Use a backup wrench on the regulator fitting to avoid damage.

When installing the range from the front, remove the 90 ° elbow for easier installation

3. Install male 1/2" or 3/4" flare union adapter to the NPT internal thread of the manual shut-off valve,

taking care to back-up the shut-off valve to keep it from turning.

4. Connect flexible metal appliance connector to the adapter on the range° Position range to permit con-

nection at the shut-off valve.

5. When all connections have been made, make sure all range controls are in the off position and turn on

the main gas supply valve° Use a liquid leak detec- tor at all joints and connections to check for leaks in the system.

CAUTION: DO NOT USE A FLAME TO CHECK I

FOR GAS LEAKS.

When using test pressures greater than 1/2 psig to

pressure test the gas supply system of the residence, disconnect the range and individual shut-off valve

from the gas supply piping. When using test pres-

sures of i/2 psig or less to test the gas supply sys- tem, simply isolate the range from the gas supply system by closing the individual shut-off valve.

Step 3

Electrical Connections (for Models Equipped with Electric ignition)

Electrical Requirements

120-volt, 60 Hertz, properly grounded branch circuit protected by a 15-amp or 20-amp circuit breaker or time delay fuse,,

Extension Cord Cautions

Because of potential safety hazards associated with certain conditions, we strongly recommend against the use of an extension cord° However, if you still elect to use an extension cord, it is absolutely necessary that it be a ULqisted, 3-wire grounding4ype appliance extension cord and that the current carrying rating of the cord in amperes be equivalent to, or greater than, the branch circuit rating,

Grounding--IMPORTANT (Please read carefully)

FOR PERSONAL SAFETY, THIS APPLIANCE MUST

BE PROPERLY GROUNDED, The power cord of this appliance is equipped with a

three-prong (grounding) plug which mates with a stan-

dard three-prong grounding wall receptacle to mini-

mize the possibility of

electric shock hazard

from this appliance

The customer should

have the wall receptacle

and circuit checked by a

qualified electrician to

make sure the recepta-

cle is properly grounded.

Where a standard two-

PREFERRED METHOD =

prong wall receptacle is encountered, it is the person-

al responsibility and obligation of the customer to have

it replaced with a properly grounded three-prong wall receptacle_

DO NOT, UNDER ANY CIRCUMSTANCES, CUT OR REMOVE THE THIRD (GROUND) PRONG FROM

THE POWER CORD.

(continued next page)

Normal NnstaHation Steps (continued>

A: Usage Situations where Appliance Power Cord will be Disconnected Infrequently.

An adapter may be used only on a 15-amp circuiL Do not use an adapter on a 20-amp circuit. Where,.J_:acat

codes permit, a TEMPORARY CONNECTION may be made to a properly grounded two-prong wall receptacle by the use of a UL-listed adapter, available at most hardware stores. The larger slot in the adapter must be aligned with the larger slot in the wall recep.o tacle to provide proper polarity in the connection of the power cor&

TEMPORARY METHOD __"

(ADAPTER PLUGS NOT

PERMiTTED ,N CANADA)_AUGN LARGE e_' ' FEGf_R_UU_(_DN_NR_cPER

PRONGS/SLOTS N

BEFORE USE

CAUTION: Attaching the adapter ground terminal to the wall receptacle cover screw does not ground the appliance unless the cover screw is metal, and not insulated, and the wall receptacle is grounded through the house wiring. The customer should have the circuit checked by a qualified electrician to make sure the receptacle is properly grounded.

When disconnecting the power cord from the adapter, always hold the adapter with one hand. If this is not done, the adapter ground terminal is very likely to break with repeated use. Should this happen, DO

NOT USE the appliance until a proper ground has

again been established.

B: Usage Situations where Appliance Power Cord will be Disconnected Frequently.

Do not use an adapter plug in these situations because disconnecting of the power cord places undue strain on the adapter and leads to eventual fail- ure of the adapter ground terminal. The customer should have the two-prong wall receptacle replaced with a three-prong (grounding) receptacle by a quali- fied electrician before using the appliance°

The installation of appliances designed for mobile home installation must conform with the Manufactured

Home Construction and Safety Standard, Title 24 CFR, Part 3280 (formerly the Federal Standard for Mobile Home Construction and Safety, Title 24, HUD, Part 280) or, when such standard is not applicable, the Standard for Manufactured Home Installations, lat- est edition (Manufactured Home Sites, Communities and Set-Ups), ANSI A225ol, latest edition, or with

local codes°

Electric Disconnect

1. Locate disconnect plug on the range back.

2. Pinch sides of connector and pull out of range back.

You will have one of these disconnect plugs:

Step 4

Seal the Openings

Seal any openings in the wall behind the range and in the floor under the range when hookups are completed,

Adjust the Surface Burner Pilots If Necessary

1. Raise the cooktop,

Step 5

Light the Pilots (for models equipped

with Standing Pilots)

The range should be installed in its permanent posi-

tion before any pitots are lit or adjusted. Light the Surface Burner Pilots

CAUTION: Make sure the surface burner control knobs are in the "OFF" positions before attempting to

light the pilots.

1. Raise the cooktop.

2. Light both pilots with a match,. 3, To avoid pilot outage, use caution when closing

cooktop after lighting pilots,.

NOTE: Do not leave standing pilot lit in a newly con- structed or remodeled home or apartment that will be unoccupied for more than a month,

Each pilot flame was adjusted at the factory to be approximately 5/16" tatlo A tinge of yellow appearing at the upper tip is normal° if you find pilot adjustment is necessary, follow instructions at right,

Locate the pilot adjustment screw° it can be accessed through the small hole near the center

of the manifold panel,

To adjust, use a blade-type screwdriver with a shaft

diameter of less than 3/16", Turn pilot adjustment

screw until pilot is 5/16" high, Do not reduce the flame to less than 5/16" or pilot outage may occur. A pilot flame burning higher than recommended

may generate soot (carbon black) on the bottom of your cooktop,

Light the Oven Pilot

CAUTION: Make sure the OVEN CONTROL knob is in the "OFF" position before attempting to light the

pilot,

1. Remove the broiler drawer by sliding the drawer all the way out and then lifting slightly to remove it from its tracks.

Locate the pilot at the

back of the broiler compartmentThe pilot

is attached to the left side of the oven burner,

Light the pilot with a match_ No adjustments are required for natural gas, For LP gas, see How to Convert the Range for

Use with LP Gas or Natural Gas.

(continued next page)

Normag nstaHation nnstructions (cont noed)

S'_ep _=_(continued)

Light The Pilots

Stand-By

4, Turn the OVEN CONTROL knob to a setting above

200°F, The pilot flame will increase in size and impinge on the temperature-response element° The oven burner will light in 30-90 seconds°

The oven burner will operate until the set temperature

is reached. The oven burner will continue to cycle on and off as necessary to maintain the oven at the tem- perature indicated by the OVEN CONTROL knob

Step G

Check ignition of Surface Burners

Surface Burner mgnition

Operation of all cooktop and oven burners should be checked after the pilots have been lighted (on some models) and range and gas supply lines have been carefully checked for leaks.

Standing Piaot Models

Select a top burner knob and simultaneously push in and turn to HI position° The burner should light within a few seconds. Try each burner in succession until all burners have been checked°

Electric Ignition ModeBs

Select a top burner knob and simultaneously push in and turn to LITE position. You will hear a snapping sound indicating proper operation of the spark mod-

ule_ Once the air has been purged from the supply lines, burners should light within 4 seconds. After burner lights, rotate knob out of the LITE position° Try

each burner in succession until all burners have been checked°

Quality of Flames The combustion quality of burner flames needs to be

determined visually,

(A) Yellow flames-- Call for service

(B) Yellow tips on

outer cones-- Normal for LP gas

• If burner flames look like (A), call for service. Normal burner flames should look like (B) or (C), depending

on the type of gas you use.

oWith LP gas, some yellow tipping on outer cones is

normal.

Step 3'

Check ignition of Oven Burner

Your oven is designed to operate quietly and automati- cally, To operate the oven, turn the OVEN CONTROL knob to a setting above 200°E After 30-90 seconds, the oven burner will ignite and burn until the set tempera- ture is reached, The oven burner will continue to cycle on and off as necessary to maintain the oven at the temperature indicated by the OVEN CONTROL knob_

Electric ignition models require electrical power to

operate. The oven cannot be lit during a power

outage. Gas will not flow unless the glow bar is hoL If the oven is in use when a power outage occurs, the

oven burner will shut off and cannot be re-lit until power is restored_

$ ep 8

Adjusting the Air Adjustment Shutter if Necessary

To determine if the oven burner flames are burning prop-

erly, first remove the oven bottom and the burner baffle.

To remove the oven bottom:

1. Remove knurled screws holding down rear of oven bottom

2. Grasp oven bottom at finger slots on each side.

3. Lift rear of oven bottom enough to clear the lip of range frame, then pull out.

Remove Screw

Burner Baffle

With the baffle removed, properly adjusted flames should have approximately 1" blue cones and, if range is supplied with natural gas, should burn with no yellow tipping.. (With most LP gas, small yellow tips at the end of outer cones are normal,) With the baffle in place, the flames should burn steady and should not extend past the edges of the burner baffle. Flames should not lift off burner ports. If lifting is observed, gradually reduce air shutter opening until flames are stabilized,

The shutter for the oven burner is near the back wall of the oven and behind the broiler drawer_ To remove the broiler drawer:

1. Putt the drawer out until it stops, then push it back in about one inch_

2. Grasp handle, lift and pull broiler drawer out.

on some models

To remove the burner baffle (on some models):

1. Use a nut driver to remove the 1/4" hex-head screw shown in the illustration above, Do not

remove any other screws.

2. Pull baffle straight out until it is free from the slot

that holds it at rear of oven.

Remove the metal shield at the rear of the drawer cavity. The air adjustment shutter is behind this shield. To adjust the flow of air to the burner, loosen the

Phillips-head screw and rotate the shutter to allow

more or less air into the burner tube

NormaD installation Bnstructions cont nued

$ :ep 9

Leveling the Range

1. Remove the storage drawer, broiler drawer or kick panel°

2. Use a 3/16" open-end or sock- ./ et wrench to back out both f t_71 \ rear leveling legs approxi- _' I_

mately two turns, _ __ )

3. Use a 1%' open-end or _ r._.-.._ adjustable wrench to back out ",_ / -':_€"f

the front leveling legs two turns.. __ till II

4, Install the oven shelves in the ro_ !fti It

oveo pos tioothe1-i .. 0

range where it will be _ __j.-<_

5. Check for levelness by placing _.__ a spirit level or a cup, partially filled with water, on one of the oven racks.. If using a spirit level, take two readings--with the level placed diagonally first in one direction and then the other.

6. Adjust the leveling legs until the range is level.

7. After the range is level, slide the range away from the wall so that the Anti-Tip device can be installed.

t @

Installing the Anti-Tip Device

WARNING:

oRange must be secured with an approved Anti-

Tip device.

o Unless properly installed, the range could be

tipped by you or a child standing, sitting or lean-

ing on an open door,,

• After installing the Anti-Tip device, verify that it is in place by carefully attempting to tilt the range

forward.

oThis range has been designed to meet all recog-

nized industry tip standards for all normal condi- tions,,

o The use of this device does not preclude tipping

of the range when not properly installed,

o tf the Anti-Tip device supplied with the range

does not fit this application, use the universal Anti-Tip device WB02X7909

'1. Mark the walt where the RIGHT EDGE of the range

is to be located. Be sure to allow for the countertop overhang if you intend to install the range next to

cabinets

Approx 20,

_e_:Ant_'ript

;ce !

t!i 'ii'°'eI

/ Marked Edge

,,-f

Locate the outside edge of the device 2W" toward the

center of the range from the marked edge of the

range. Using the device as a template, mark the position of

the hole for the screw,

For wood construction, drill a pilot hole at an angle of

20 degrees from the horizontal, A nail or awl may be

used if a drill is not available,,

Mount the Anti-Tip device with the screw provided,, For cement or concrete construction, you will need a

1/4" x 1½" lag bolt and a 1/2" O.D sleeve anchor,

which are not provided,, Drill the recommended size

hole for the hardware. Install the sleeve anchor into the drilled hole and then

install the lag bolt through the device, The bolts must be properly tightened as recommended for the hardware.

Wallboard

Anti-Tip Device

Wood Screw

Back of Range

5. Slide the range against the wall, and check for proper installation by grasping the front edges of

the rear surface unit openings and carefully attempting to tilt the range forward.

WHEN ALL HOOKUPS ARE COMPLETED:

MAKE SURE ALL CONTROLS ARE LEFT IN THE OFF POSITION.

MAKE SURE THE FLOW OF COMBUSTION AND VENTILATION AIR TO THE RANGE IS

UNOBSTRUCTED.

How to Convert the Range for Use with LP Gas or NaturaUGas

Prepare Range for Conversion

CAUTION--Before converting the range:

(1) Turn off gas supply at the wall and (2) Turn off the electrical power to the range.

tf range has not yet been connected to gas supply, or if flexible connection was made, range may be

pulled out from the wall to make conversion easier.

Tools Required:

T-10 Torxdriver (for sealed burners)

I/2" and 3/4" open-end wrench Flat blade screwdriver (small) Nut drivers or wrenches: 7mm or 5/16"

(depending on the size of the spuds)

[

WARNING: Do not remove the pressure regulator from the range

Step t

Convert The Pressure ReguUator

1. For models equipped with sealed burners, remove the storage drawer, broiler drawer or kick panel and

locate the pressure regulator at rear of the range

Remove Screws __._

Access Cover

On some models, you may have to remove an access cover also

For models equipped with dual burners, remove the cooktop and locate the pressure regulator at right rear of range

2. Determine which figure, A or B, is appropriate for

your regulator type.

If it is regulator A:

1. Use a coin to remove the cap from the pressure reg- ulator

2, Turn the cap over and hook it into the slots.

The type of gas to be used should now be visible on the top of the cap.

If it is regulator B:

1. Unscrew the plastic-protected hex-nut cap from the regulator

2. Carefully pry the protective plastic cap off the threaded metal cap Gently pull the plastic wash- er off the threads on the other side of the metal cap

3. Push the plastic cap onto the end of the metal cap displaying the type of gas you are converting to_

Press the attached plastic washer onto the threads

on the other side of the metal cap

4. Screw the hex-nut cap back into the regulator. Do

not overtighten

Lever shown closed

_ ROTATE OPEN_ Lr__L_" _._ _ _Gas Flow _ ._

A ___.__/_..,)C8_D_ into Range ___._i / _. _._.4, _Ca p

___ NAT ///____

Note: On some models the shut-otf valve may be in a different location

Lever shown closed. PULL OPEN.

Gas Flow

into

Do not remove

this protective cap

except for conversion

Cap Assembly

Note: On some models the shut-off valve may be in a different location

Hewto Convertthe Rangefor UsewithLPGasorNaturalGas <continued)

Step :2

Converting Surface Burners on Models Equipped with Sealed Burners (See Step 3 if range is equipped with dual burners.)

Burner Cap

Burner Head

Screws

Burner Base

Orifice Spud

1. Remove grates, burner caps and burner heads.

2. Remove burner bases by unscrewing the 3 small screws in each base. Lift burner straight out.

DO NOT disconnect the wires from the burner bases unless the cooktop needs to be raised,

3. Remove the brass orifice spud under each burner

base by unscrewing the spud from the fitting with a 7mm or 5/16" wrench (depending on the size of your spuds), Apply a 314" wrench to the hex on the gas inlet tube as a back_up when removing spud to prevent the aluminum tube from twisting.

4. install orifice spuds acc__qording,to one of the

following diagrams (see _ or L_), for LP gas or natural gas, depending on which you are converting

tOo

_-_ Orifice Spuds for Converting to LP Gas:

LP orifice spuds are in a small plastic bag packed with this Use and Care book. LP orifice spuds have a 2- digit number and the Letter "L" on one side° Each ori- fice spud will also have I or 2 grooves on one side, denoting the location on the range where it is to be installed.

Orifice Spuds for Converting to Natural Gas:

Natural gas orifice spuds have a 3-digit number on one side.. Each orifice spud will also have 1, 2 or 3 grooves on one side, denoting the location on the range where it is to be installed.

m !

Front of Range

To prevent leakage, make sure the orifice spuds are securely screwed into the gas inlet tubes_ Use a small wrench to hold the inlet tube hex to prevent it from twisting..

Put old orifice spuds back in the bag to save for possible future conversion,.

NOTE: If an orifice spud is accidentally dropped, the cooktop can be raised by disengaging the 2 front

clips with a large flat blade screwdriver.

DO NOT attempt to raise the cooktop without removing all 4 burner bases.

if wires were disconnected to remove the cooktop, feed wires through the burner holes in the cooktop. Attach to each burner electrode terminal carefully, making sure not to bend the terminal. Then lower cooktop until it snaps over the clips_

Tall Screw

| o I

Front of Range

7. Carefully insert burner bases straight down with the tube over the orifice spud,. Replace the screws, making sure the tall screw is opposite the burn-

er electrode in each burner base.

Step 3

Converting Surface Burners on Models

Equipped with Dual Burners (See Step 2 if range is equipped with sealed burners.)

1. Lift cooktop.,

2. Lift burner assem- blies straight up and

set aside to gain access to surface

burner spuds°

3. With a 7mm or 5/16" wrench (depending on the size of your

spuds), remove each of the four spuds on

the surface burner

gas inlet tubes and replace them with the correct gas spuds mounted in a holder at the right rear of the range, above the regulator, Natural gas spuds are brass and LP gas spuds are red or silver. (Mount the spuds that you removed from the inlet tubes back in the holder,) To prevent leakage, make sure spuds are securely screwed into gas inlet tubes,

4. Replace the burner assemblies,

5. Keep all spuds with your range so you have them if you move or get a different gas hook-up.

Step 4

Convert Oven Thermostat (For ModeDs Equipped With Standing Pilots)

t. Remove the oven control knob.

2. Locate the thermostat adjust- ment screw at left of thermo- stat shaft., Turn screw until the

small pointer is at LP or N, depending on the type of gas you are converting to.

3. Replace oven control knob.

Step 5

Convert the Oven Burner Orifices

Oven Burner

1. Remove oven door, storage drawer or broiler draw- er, oven bottom and burner baffle,. The lower burner orifice spud is located behind the storage drawer, broiler drawer or kick panel., (On some models,

a metal shield must be removed to access the orifice.)

2. To convert to LP gas, use a i_.._'.-._ _

1/2" wrench to turn the lower burner orifice spud clockwise,, Tighten the spud only until it is

snug, To prevent damage, do not overtighten the spud To convert to natural gas,

loosen the spud about 2 turns.

Step 6

Convert Air Adjustment Shutter(s)

For LP gas, loosen the Phillips head screw and rotate the shut-

ter to the full open position. With baffle in place, flames should have approximately 1-inch blue

cones and should not extend beyond the edges of the burner

baffle, After 30 seconds of burn-

ScrewAir Shutter

er operation, check for flames lifting off burner ports, If lifting is observed, gradually

reduce air shutter opening until flames are stabilized° For natural gas, the shutter should be open 1t2" or

about 3/4 of the way open,

Step 7

Check for Leaks

When all connections have been made, make sure all

range controls are in the off position and turn on the

main gas supply valve. Use a liquid leak detector at all joints and connections to check for leaks in the system

I CAUTION: DO NOT USE A FLAME TO CHECK |

FOR GAS LEAKS.

When using test pressures greater than 1/2 psig to pressure test the gas supply system of the residence, disconnect the range and individual shut-off valve from the gas supply piping. When using test pres- sures of 1/2 psig or less to test the gas supply sys- tem, simply isolate the range from the gas supply system by closing the individual shut-off valve.

Step 8

Convert Top Burner Valves

1. Turn all top burners to LOW,,

2. Remove all 4 knobs.

3. With a small flat blade screwdriver, turn the valve

set screws clockwise to decrease flame size, coun- terclockwise to increase flame size° Adjust until the flame is about the same height as the top of the

burner.

4. Replace knobs.

5. Check for flame outage by opening and closing the oven door several times, If the flame goes out,

increase the flame size,

$tep 9

Adjust The Surface Burner Pilots (For

Models Equipped With Standing Pilots)

1. Raise the cooktop.

2. Locate the pilot adjustment screw.. It can

be accessed through the

small hole near the center of the manifold panel°

3. To adjust, use a blade-type screwdriver with a shaft diameter of less than 3/16"_ Turn pilot adjustment screw until pilot is 5/16" high, Do not reduce the flame to less than 5/16" or pilot outage may occur. A pilot flame burning higher than recommended may generate soot (carbon black) on the bottom of your cooktop.

Step t @

Check Quality of Flames

The combustion quality of burner flames needs to be determined visually,.

If burner flames look like (A), call for service., Normal burner flames should look like (B) or (C), depending

on the type of gas you use. With LP gas, some yellow tipping on outer cones is

normal.

(A) "fellow flames-- Call for service

(B) Yellow tips on outer conesmNormal for

LP gas

Normal for natural gas

•:i::::::!:,:::ii:_:_::iil¸:•::•::::•:::_!::i:::::::¸•:•!:::::¸:::•:i•: : •::::!•:•::: •i:i•:::•::i:: !•!: ::: ::::::: :••:::_:: ::••:::::••:!:: _ •:

BMPORTANTSAFETY :mNSTRUCTIONS ....

Read aUlinstructions before using this appliance.

i .... : i .... i

iMPORTANT SAFETY NOTnCE o Be sure all packing materials are removed

o The California Safe Drinking Water and

Toxic :Enforcement Act requires the

Governor of California to publish a list of sub- stances known to the state to cause cancer, birth defects or other reproductive harm, and requires businesses to warn customers of

potential exposure to such substances. Gas appliances cause minor exposure to four of these substances, namely benzene,

carbon monoxide, formaldehyde and soot, caused primarily by the incomplete combustion

of natural gas or LP fuels. Properly adjusted burners, indicated by a bluish rather than a yel- low flame, will minimize incomplete combus- tion. Exposure to these substances can be minimized further by venting with an open win- dow or using a ventilation fan or hood.

o 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

o Have the installer show you

the location of the range

gas cut-off valve and how to

shut it off if necessary.

o Have your range installed

and properly grounded by a qualified installer in accor-

dance with the Installation Instructions. Any adjustment

and service should be per- formed only by qualified gas

range installers or :service

technicians. ....

oDo not attempt to repair or replace any part of

your range unless it is specifically recom-

mended in this book, All other servicing should

be referred to a qualified technician.

0 Plug your range (Electric Ignition models only)

....into:a 120-volt grounded outlet only. Do not

i ::removethe round grounding prong from the plug.

ilf in doubt about the grounding of the home elec-

i:i::trical system, it is your personal responsibility and

i i obligation to have an ungrounded outlet replaced

!: With a properly grounded, three-prong outlet in

:i'accordance with the National Electrical Code. Do

::::::::notuse an extension cord with this appliance.

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

ignite.

o Locate range out of kitchen traffic path and

out of drafty locations to prevent pilot outage

(on models with standing pilots) and poor air

circulation.

o Be sure your range is correctly adjusted by a

qualified serv=ce techmcian 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 Installation Instructions.

WARNING: These adjustments must be made by a qualified service technician in accor-

dance with the manufacturer's instructions and all codes and requirements of the authori- ty having jurisdiction. Failure to follow these

instructions could result in serious injury or property damage. The qualified agency per-

forming this work assumes responsibdity for the conversion.

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

peratures may. result and many floor cover- ings will not w|thstand 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 interiorkitchen carpeting.

Using Your Range

• Don't leave children

alone or unattended where a range is hot or in operation. They could

be seriously burned.

o Don't allow anyone to

climb, stand or hang on the door, storage or broiler drawer (on

some models) or range age the range and even tip personal injury:

• :: : ::ii:i::ii:: : :ii:i:::i_

17 •••

top. They could dam-

it over, causing severe

(continued next page)

MPORTANT SAFE INSTRUCTIONS (continued)

• CAUTION: iTEMS OF INTEREST TO CHIL-

DREN SHOULD NOT BE STORED IN CABi- NETS ABOVE A RANGE IOR ON THE BACKSPLASH OF A RANGE--CHILDREN

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

o_Do not use water on

grease :i_fires. Never pick up a flaming pan,

Turnoff burner, then

smother flaming pan by covering pan com-

pletely with a well-fit'

ting lid,laicookie sheet or a flat tray.: Flaming

grease outside a pan

can be put out by cov-

ering with baking soda

or,if available, a multi-

purpose dry chemical or foam,type fire extin- gu!sher.

oDo not store flare-

• ,o

• , ., _ %,k"

device should engage and prevent the range = Do not let cooking grease or other flammable

from tipping over. materials accumulate in or near the range.

If you pull the range out from the wall for any • When cooking pork, follow the directions exactly reason, make sure the Anti-Tip device is and always cook the meat to an internaltempera-

engaged when you push the range back against ture of at least 170°F. This assures that, in the the wall. remote possibility that trichina may be present in

-'o-' the meat, it will be killed and the meat will be safe

o Let burner grates and other surfaces u uJ .....toeat.

before touching them orleaving them where

children can reach them.

Never wear loose fit- _ _-

ring or hanging gar- _0!

ments while using the

appliance. Be careful when reachingfor items

stored in cabinets over the cooktop. Flammable material could be ignited

if brought in contact with flames or hot oven sur-

faces and may cause severe burns;

For your safety, never use your appliance for

Warming or heating the

room.

Surface Cooking

• Always usethe LITE position (on models with

electric ign,tion! or the Ht position (on models

:w=thstanding pdots) when =gnitmg top burn- ers and make sure the burners have ignited.

° Never leave surface burners unattended at

high flame settings. Boilover causes smoking and greasy spillovers that may catch onfire.

o Adjust top burner flame size so it does not

extend: beyond the edge of the cookware. Excessiveflame is hazardous.

,(, i: _i_,_•

o Use only dry pot holders--moist or damp pot ° Never try to move a pan of hot fat, especially a

holders on hot surfaces may result in burns from deep fat fryer. Wait until the fat is coo!.

=steam. _.... "

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

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, ignitionof flammable materials and spillage, turn cookware

handles toward the side or back ofthe range with- out letting them extend over adjacent burners.

Always turn surface burner to OFF before removing cookware.

Carefully watch foods being fried at a high flame setting.

Never block the vents (air openings) of the range. They provide the air inlet and outlet that are necessary for the range to operate properly with correct combustion. Air openings are located in the following places:

--Oven vent at the rear of the cooktop.

--Air intake under the broiler drawer.

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

o Do not use a wok on models with sealed burn-

ers if the wok has a round metal ring that is

placed over the burner grate to support the

wok, This ring acts as a heat trap, which may

damage the burner grate and burner head. Also, it may cause the burner to work improperly. This may cause a carbon monoxide level above that allowed by current standards, resulting in a health hazard.

o Foods for frying should be as dry as possible.

Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and over sides of

pan.

Use least possible amount of fat for effective shaRIowor 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.

o Always heat fat slowly and watch as it heat&

Use deep-fat thermometer whenever possible

to prevent overheating fat beyond the smoking

point.

ble or easily tipped. Select cookware having flat

bottoms large enough to properly contain food and avoid boilovers and spilfovers and large enough to cover burner grates. This will both save cleaning time and prevent hazardous accumula-

tions of food, since heavy spattering or spillovers

left on the range can ignite. Use pans with han- dles that can be easily grasped and will remain coolo

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

Keep all plastics away

from top burners.

Do not leave plastic items on the cook-

top--they may melt if left too close to the venL

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.

o To avoid the possibility of a burn, always be

certain that the controls for all burners are at the OFF position and all grates are cool before

attempting to remove them.

° When flaming foods are under the hood, turn

the fan off. The fan, if operating, may spread the flames.

If 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 stand-

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

flame to locate a leak.

(continued next page)

IMPORTANT SAFETY NSTRUCTJON$ (continued)

Baking, Broiging and Roasting Cleaning Your Range

oDo not use oven for a storage area. items o Clean only parts listed in this Use and Care

stored in the oven can ignite. Guide.

o Stand away from the range when opening the

door of a hot oven, The hot air and steam that escape can cause burns to hands, face and eyes:

oKeep oven free from grease buildup.

o Keep range clean and free of accumulations

of grease or spillovers, which may ignite.

o Be careful when you clean the cooktop

because the area over the pilot will be hot (for standing pilot models).

Place oven shelves in desired position while

oven is cool.

Pulling out shelf to the shelf-stop is a

convenience in lifting heavy foods. It is also a

precaution against burns from touching hot

surfaces of the door or oven walls. The lowest

position "R" is not designed to slide. Don't heat unopened food containers.

Pressure could build up and the container

could burst, causing an injury.

o For continuous clean models, do not use oven

cleaners on any of the continuous cleaning surfaces. Continuous cleaning surfaces can be

identified by their rough surface finish.

SAVE THESE nNSTRUCTBONS

o Don't use aluminum foil anywhere in the oven

except as described in this book. Misuse could

result in a fire hazard or damage to the ranger

o When using cooking or roasting bags in the

oven, follow the manufacturer's directions_

o Use onRyglass cookware that is recommend-

ed for use in gas ovens. Always remove broiler pan from the broiler

compartment as soon as you finish broiling.

Grease left in the pan can catch on fire if oven is used without removing the grease from the broiler pan.

When broiling, if meat is too close to the flame, the fat may ignite. Trim excess fat to pre-

vent excessive flare-ups.

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

o If you should have a grease fire in the broiler

pan, turn off the OVEN CONTROL and keep broiler compartment door closed to contain fire

untilit burns out.

Features of Your Range

NOTE: Not amlmodels have all features.

Appearance of features varies.

Your range is equipped with one of lhe two types el surface burners shown above

@ @

! 1

! I

I I

Feature Index See Page

1 32, 33, 37, 40 2 4

3, 12, 18

39, 42

25, 28, 30

24, 41

16, !9, 22, 23, 34, 35,

36, 43

Broiler Compartment Model and Serial Number

(On front frame of range, behind Broiler Compartment, Storage

Drawer or Kick Panel,) 3 Anti-Tip Device 4 Oven Bottom

5 Oven Shelves (easily removed

or repositioned on shelf supports) 6 Oven Interior Light

(on some models) 7 Oven Light Switch

(on some models) 8 Surface Burners, Drip Pans

(on some models), and Grates

9 Oven Vent (location varies) t9, 25, 37

Feature Index See Page

10 Clock and Timer 27

(on some models)

11 Lift-Up Cooktop 36

(on models with dual burners)

12 Surface Burner Controls 22 13 Oven Control 24, 26 14 Oven Shelf Supports 25 15 Air vent in Top of Oven Door 19, 37

16 Removable Oven Door 38 17 Installation Clearances Label 2 18 Air Intake 19, 25

(under storage or broiler

drawer or kick panel)

19 Broiler Pan and Rack 20, 32

33, 37

Surface CeekJng

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 surface burner control knobs are in the OFF position_

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

Surface Burner Controls

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:

o The smaller burner (right rear position) will give

the best simmer results.

o The right front burner is higher powered than the

others and wilt bring liquids to a boil quicker

(natural gas installations only).

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

NOTE: if the pilot is too high or tow, you can adjust iL See the "Adjust the Surface Burner Pilots tf Necessary" section of the Installation Instructions,.

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

5. Observe lighted burners, Compare the flames to pictures in the Problem Solver. If any flame is unsatisfactory, call for sen/ice._

Lighting instructions for Electric Ignition Models

Your surface burners are lighted by electric ignition,

eliminating the need for standing pilot lights with con- stantly burning flames.

In case of a power failure, you can light the surface burners on your range with a match. Hold a lighted match to the burner, then turn the knob to the LITE position. Use extreme caution when lighting burn-

ers this way.

Surface burners in use when an electrical power fail- ure occurs will continue to operate normally,

The electrode of the spark igniter is exposed..

When one burner is turned to LITE, all the burners spark° Do not attempt to disassemble or clean

around any burner while another burner is ono An electric shock may result, which could cause you

to knock over hot cookware.

Before Lighting a Burner

o 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

"clicking" noise--the sound of the electric spark igniting the burner.. After the burner ignites, turn the

knob to adjust the flame size, Standing Pilot Model:

Push control knob in and turn it to H1 position. The burner should light within a few seconds.

After the burner ignites, turn the knob to adjust the

flame size_

Flame will be almost horizontal and will lift slightly

away from the burner when the burner is first turned on, A blowing sound may be heard the first few seconds. This normal sound is due to improved

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

After Lighting a Burner

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

you want to user

o 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.

o Be sure the burners and grates are cool before you

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

How to Select Flame Size

Watch the flame, not the knob, as you reduce heat. The flame size on a gas burner should match the

cookware you are using. ,_

FOR SAFE HANDLING OF ....::::_..............

COOKWARE NEVER LET

THE FLAME EXTEND LJP THE SIDES OF THE COOK- WARE. Any flame larger than the bottom of the cook-

ware is wasted and only serves to heat the handle.

Top-of-Range Cookware

Aluminum: Medium-weight cookware is recommend-

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

Cast-Iron: If heated slowly, most skillets will give sat- isfactory results.

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

turer's recommendations for cooking methods. Glass: There are two types of glass cookware--those

for oven use only and those for top-of-range cooking (saucepans, coffee and teapots). Glass conducts heat

very slowly° Heatproof Glass Ceramic: Can be used for either

surface or oven cooking., tt conducts heat very slowly and cools very slowly_ Check cookware manufactur- er's directions to be sure it can be used on gas range&

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

recommends°

Wok Cooking

(on models with sealed burners)

We recommend that you use only a flat-bottomed wok..

They are available at your

local retail store.

Do not use woks that have .....

support ring&. Use of these types of woks, with or without the ring in place, can be dangerous. Placing the ring

over the burner grate may ,_i,:__.................................._ii'....

cause the burner to work im- properly 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_

Use of Stove Top Grills

(on models with sealed burners) Do not use stove top grills on your sealed gas burn-

ers. 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 standard& This can be hazardous to

your health°

Using Your Oven

Before Using Your Oven

Be sure you understand how to set the control proper- ly., Practice removing and replacing the shelves while the oven is cool_ Read the information and tips on the following pages_ Keep this book handy where you can refer to it, especially during the first weeks of using your new range°

Lighting Instructions for

Standing Pilot Models

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

To light the oven pilot:

1. Be sure OVEN CONTROL knob is in the OFF posi- tion.

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

3. Find the oven pilot port at the back of the broiler compartment,, The long tube, running from front to back, is the oven burner. The pilot port is at the back, about one inch below the burner°

4. Using a long match or match holder, reach in and light the oven piloL

To light the oven burner: Turn the OVEN CONTROL knob to the desired tem- perature. The burner should light within 60 seconds_

Proper flame configuration:

While using the oven burner, visually check the burner flame in the broiler compartment,, If flame does not burn as described in the Installation section of this

book, 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 iVlodels

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 DUR-

ING AN ELECTRICAL POWER FAILURE, The oven

or broiler cannot be lit during a power failure. Gas will not flow unless the glow bar is hot.

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

the oven burner shuts off and cannot be re-lit until power is restored,,

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 cooking temperatures

it will normally take 30-90 sec-

onds before the flame comes on,, After the oven reaches the selected temperature, the oven burner cycles--off completely, then on with a full flame--to maintain the selected temperature_

Oven Light (onsome models)

When the door is opened, the oven light comes on automatically° Some models have a switch on the lower control panel that allows you to turn the light on or off when the door is closed,

Oven Vents

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

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

,The vent openings and nearby surfaces may

become hot. Do not touch them.

o Do not leave plastic

items on the cooktop--- they may melt if left

too close to the vent.

• Handles of pots and

pans on the cooktop may become hot if left too close to the vent.

o Metal items will become very hot if they are left

on the cool{top 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 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 plac- ing food on them.

When placing cookware on a shelf, pull the shelf out

to the "stop" position.. Place the cookware on the shelf, then slide the shelf back into the oven. This will elimi-

nate reaching into the hot oven..

To remove a shelf from

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

To replace, place shelf

] on shelf support with

stop-locks (curved exten- sion of shelf) facing up and toward rear of oven.

Tilt up front and push shelf toward back of oven until it goes past "stop" on oven wall. Then lower front of shelf and push it all the way back..

Shelf Positions

The oven has five shelf supports for normal bak-

ing 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.. Shelf positions for cooking are suggest- ed on Baking and Roasting pages.

Oven Moisture

As your oven heats up, the temperature change of the air in the oven may cause water droplets to form on the door glass These droplets are harm- less and will evaporate as the oven continues to heat up

(continued next page)

USing VOu_' Oven (continued)

Oven Temperature Adjustment

When cooking food for the first time in your new oven, use time given on recipes as a guide. Oven thermostats, over a period of years, may "drift" from

the factory setting and the differences in timing between an old and a new oven of 5 to 10 degrees are not unusual. Your oven has been set correctly at the factory and is more likely to be accurate than the oven which it replaced.

We do not recommend the use of inexpensive

thermometers, such as those found in the grocery

store, to check the temperature setting of your new oven. These thermometers can vary by 20-40 degree&

If you think the oven should be hotter or cooler, you can adjust it yourself. To decide how much to change the temperature, set the oven temperature 25°E higher or lower than the temperature in your

recipe, then bake. The results of this "test" should give you an idea of how much the temperature should be changed..

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, (Range is plus or minus 60°E from the arrow°)

We suggest that you make the adjustment one click from the original setting and check oven performance before making any additional adjustments°

After the adjustment is made, retighten screws so they are snug, but be careful not to overtighten. Reinstall knob on range and check performance.

Air Adjustment Shutter for Oven Burners

The air adjustment shutter for the bottom burner regu- lates the flow of air to the flames.

See installation Section of this book for instructions for location and proper adjustment of the shutter.

Clock and Timer (onsome models)

DigF_aiClock and Timer (onsomemodels)

The electronic range clock and timer allow you to set the timer up to 9 hours and 45 minutes You have the choice of having the timer show the time counting down or the time of day° In either case, the timer will signal at the end of the timer period to alert you that the time is up

To Set the Clock

NOTE: When you first plug in the range or after a power failure, the entire Clock/Timer display will light up. After several seconds "12:00" will flash on the dis- play

1. Press the CLOCK pad, "12:00" stops flashing and "SET TIME" flashes on the display.

2. Press and hold the UP or DOWN pad and the time of day will change 10 minutes at a timer To change the time by single minutes, give the pads short taps.

For example, to set the clock for 3:15, press and hold

the UP pad until "3:10" appears, and then tap the UP

pad until "3:15" is displayed.

3. Press the CLOCK pad and the clock will be set if you do not press the CLOCK pad, the clock will automatically be set within one minute.

To Set the Timer

1. Press the TIMER pad_ ":00" appears on the dis- play and "SET TIMER" flashes.

2. Use the UP and DOWN pads to set the timer Short taps on the UP or DOWN pad change the timer's setting one minute at a time. Pressing and continu- ing to hold the UP pad increases the setting five minutes at a time until one hour ("1:00") is dis- played After one hour is displayed, pressing and holding the UP pad increases the setting 15 min-

utes at a time. (Short taps on the UP and DOWN pads will always change the setting by one-minute increments.) The timer can be set for a maximum

of 9 hours and 45 minutes.

3. To start the timer, press the TIMER pad. If the TIMER pad is not pressed, the timer will automati- cally start after a few seconds°

As the timer counts down, a single beep will indicate when one minute is lefto After this beep, the display will count down in seconds_ When the timer reaches

":00," you will hear three sets of three short beeps,

then a single beep every 10 seconds for 10 minutes

or until you press any of the clockJtimer pads

To Change or Cancel the Timer Setting

When the timer is counting down, use the UP or

DOWN pad to change the remaining time, or press the TIMER pad to cancel the timer function. The timer function cannot be cancelled until "SET TIMER" stops flashing and "TIMER" appears on the display.

To Display the Time of Day While the Timer is Operating

Pressing the CLOCK pad while the timer is operating

will not interfere with the timer's operation; the display

will change to show the time of day, but the timer will

continue to count down and will still signal when time is

up. Simply press the TIMER pad again to change the

display back to show the timer function,

Conventional Clock and Timer

(onsome models)

The Clock and Timer are helpful devices that serve

several purposes.

The Clock

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

right. Let the knob out

when the clock hands

reach the correct timer Continue turning the knob

to OFE

Timer

The Timer has been combined with the range clock.

Use it to time all your precise cooking operations You'll recognize the Timer as the pointer that is 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 clock_

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

minutes or hours you want to time

At the end of the set time, a buzzer sounds to tell you time is up. Turn the knob--without pushing in--until the

pointer reaches OFF and the buzzer stops_

Baking

How to Set Your Range for Baking

1. To avoid possible burns, place the shelves in the

correct position before you turn the oven on.

2. Close the oven door. Turn OVEN CONTROL knob to desired temperature

3o Check food for doneness at minimum time on

recipe. Cook longer if necessary,. Turn OVEN CONTROL knob to OFF and remove food..

For best baking results, follow these suggestions:

Oven Shelves

Arrange the oven shelf or shelves in the desired

locations while the oven O is cool_ The correct shelf position depends _)

on the kind of food and _ the browning desired° O

As a general rule, place _) most foods in the mid-

die of the oven, on either the second or third shelf from the bottom. See the chart for suggested shelf positions,.

Type of Food Angel food cake A Biscuits or muffins B or C

Cookies Or cupcakes g 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

............................... 1

Frozen pies A (on cookie sheet) Casseroles B or C

....Roasting B or R .......

Shelf Position

Preheating

Preheat the oven if the recipe calls for it. Preheat

means bringing the oven up to the specified tempera- ture before putting in the food 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., o Dark, rough or dul! 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.

o Glass baking dishes also absorb heat,. When baking

in glass baking dishes, lower the temperature by 25°F. and use the recommended cooking time in the recipe_ This is not necessary when baking pies or

casseroles.,

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 I to 1_½inch space between pans as well as from the back of the oven, the door and the sides_ If you use two shelves, stagger the pans so one is not directly above the other°

Baking Guides

When using prepared baking mixes, follow package

recipe or instructions for the best baking results°

When baking cookies, flat cookie sheets (with- out sides) produce bet- ter-looking cookies.

Cookies baked in a

jelly roll pan (short

sides all around) may have darker edges and pale or light browning may occur.

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

For best results, use only one cookie sheet in the

oven at a time.

Pies

For best results, bake pies in dark, rough or dull pans

to produce a browner, crisper crust. Frozen pies in foil

pans should be placed on an aluminum cookie sheet for baking since the shiny foil pan reflects heat away from the pie crust; the cookie sheet helps retain it..

Cakes

When baking cakes, warped or bent pans will cause

uneven baking results and poorly shaped products. A

cake baked in a pan larger than the recipe recom-

mended will usually be crisper, thinner and drier than

it should beo If baked in a pan smaller than recom-

mended, it may be undercooked and batter may over-

flowo Check the recipe to make sure the pan size used

is the one recommended°

Aluminum Foil

Never entirely cover a

shelf with a large cookie

sheet or aluminum foil,

This will disturb the heat

circulation and results in poor baking,, A smaller

sheet of foil may be used

to catch a spiltover by pla- _///

cing it on a lower shelf several inches below the food.

Don't Peek

Set the timer for the estimated cooking time and do not open the door to look at your food. Most recipes provide minimum and maximum baking times such as

"bake 30-40 minutes." DO NOT open the door to check until the minimum

time.. Opening the oven door frequently during cook- ing allows heat to escape and makes baking times longer.. Your baking results may also be affected..

Roasting

Roasting is cooking by dry heat.. Tender meat or pou!- try 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 (R) position 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 for meats. Roasting is easy; just follow these steps:

_)_--}-_ Step 1: Position oven

shelf at (B) position forsmall size roast (3 to 5

lbs.) and at (R) position for larger roasts..

Step 2: Check the weight of the meat. Place the meat fat-side-up or the poultry breast-side-up on roasting rack in a shallow pan,. The melting fat will baste the meal Select a pan as close to the size of the meat as possible. (Broiler pan with rack is a good pan for this). Line the broiler pan with aluminum foil when using the pan for marinating, cooking with fruits, cooking heavi- ly cured meats, or basting the food during cooking. Avoid spilling these materials inside the oven or inside the oven door°

Step 3: Turn OVEN CONTROL knob to desired temperature (you may hear a slight clicking sound, indicating the oven is working properly).. Check the Roasting Guide for temperatures and approximate cooking times.

Step 4: 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 roasts to firm up and makes

them easier to carve° Internal temperature will rise

about 5° to 10°E If you wish to compensate for tem- perature rise, remove the roast from the oven when its internal temperature is 5 ° to 10°E tess than tem- perature 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.

Frozen Roasts

• Frozen roasts of beef, pork, lamb, etc_, can be start- ed without thawing, but allow 15 to 25 minutes per pound additional time (15 minutes per pound for roasts under 5 pounds, more time for larger roasts),.

. Thaw most frozen poultry before roasting to ensure

even doneness Some commercial frozen poultry can be cooked successfully without thawing_ Follow directions given on package label,.

Dual Shelf Cooking

This allows more than one food to be cooked at the same time. For example: While roasting a 20-1b. turkey on shelf position R, a second shelf (if so equipped) may be added on position D so that scalloped pota-

toes can be cooked at the same timer 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,

Roasting Guide

Type

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

Oven Approximate Roasting Time Internal

Temperature Doneness in Minutes per Pound Temperature °F,

325°

325° 325° 325°

325° 350°

Rare: Medium:

Well Done:

Rare: Medium: Well Done: Well Done: Well Done: To Warm:

Well Done: Well Done:

Well Done:

3 to 5 Ibs. 6 to 8 Ibs. 24-35 18-25 35-39 25-3t 39-45 31-33 21-25 20-23 25-30 24-28 30-35 28-33 35-45 3O-4O 35-45 30-40 t8-23 minutes per pound (any weight)

3 to 5 Ibso Over 5 Ibs. 35-40 30-35 35-40

10 to 15 lbs. Over 15 Ibs. t6-22 12-19325°

140°-150 ° t 15O°- 160° 170°-185 ° 140°-150° t 150°-160 ° 170°-185 ° 170°-180 ° 170°-18O ° 115°-125 °

185°-190 °

In thigh:

185°-190 °

*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above. tThe U.S Department of Agriculture says, "Rare beef is popular, but you should know that cooking it to only t40_F, means

some food poisoning organisms may survive." (Source; Safe Food Book. Your Kitchen Guide USDA Rev. June t985.)

BroiRing

Broiling is cooking food by direct heat from above the food. Your range has a convenient compartment below the oven for broiling., it also has a specially designed broiler pan and rack that allows dripping fat to drain away from the high heat of the gas flame_

Distance from the heat source may be changed by

positioning the broiler pan and rack 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 steps to keep spattering and smoking to

a minimum. The oven and broiler compartment doors must be

closed during broiling.

How to Broil

1. Broiler compartment does not need to be preheated for broiling,

2. If meat has fat or gristle near the edge, cut vertical slashes through it about 2 inches apart, but don't cut into meat. We recommend that you trim fat to prevent excessive smoking, leaving a layer about

1/8 inch thick,

3. Arrange food on rack and position the broiler pan on the appropriate shelf in the broiler compartmenL

Placing food closer to flame sears the exterior and increases surface browning of food, but also increases spattering and the possibility of fats and meat juices igniting,,

4. Close the broiler door and turn the OVEN CON- TROL knob to BROIL.

5. Turn most foods once during cooking (the excep- tion is thin fillets of fish; oil one side, place that side

down on broiler rack and cook without turning until done)° Time food for about one-half the total cook- ing time, turn food, then continue to cook to pre-

ferred donenes&

6. Turn OVEN CONTROL knob to OFF, Remove broil- er pan from broiler compartment and serve food immediately., Do not leave a soiled broiler pan and

rack inside the range,,

Use of Aluminum Foil

You can use aluminum

foil to line your broiler pan

and broiler rack° However, you must mold the foil tightly to the rack and cut slits in it just like the rack,

Without the slits, the foil will prevent fat and meat

juices from draining to the broiler pan_ The juices could become hot enough to catch on fire If you do not cut the slits, you are frying, not broiling.

Questions & Answers

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

rack in the pan?

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

pan,, As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices are protected by the rack 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 meat

with tongs; piercing meat with a fork also allows juices to escape. When broiling poultry or fish,

brush each side often with butter_

Why are my meats not turning out as brown as

they should?

Check to see if you are using the recommended

broil position,, Broil for longest period of time indi-

cated in the Broiling Guide,. Turn food only once

during broiling,

Broiling Guide

Quantity andlor Broil 1st Side 2nd Side

Food Thickness Position Minutes Minutes Comments Bacon 1/2 ib. (about 8 B 3½ 3 Arrange in single layer

thin slices)

A I0-1 t 4-5 Space evenly. Up to 8 patties take

about same time.

Ground Beef

Beef Steaks

Rare Medium Well Done

Rare Medium WetI Done

Chicken

Bakery Products Bread (Toast) or

Toaster Pastries

English Muffins Lobster Tails

! lb. (4 patties) 1/2 to 3/4 inch thick

1 inch thick (1 to 1'_Ibs )

t inch thick (2 to 2_ Ibs )

1 whole (2 to 2½tbs),

split lengthwise

2 to 4 stices

1pkg (2)

2, split 2to4

(6 to 8 oz. each)

B B

B,C

B A

9 7 12 5-6 13 8-9

6-7 t0-12 16-18

25-30

2-3 1/2-1

3-5C

12-I5

30-35

Fish l-lb. fillets B, C 5 5

t/4 to I/2 inch thick

Ham Slices 1 inch thick B Precooked

Pork Chops 2 (1/2 inch thick) B Wet1 Done 2 (1 inch thick), B

about t lb..

Lamb Chops Medium 2 (t inch thick), Well Done about 10 to t 2 oz.

Medium 2 (1½ inch thick),

Well Done about I fb. Wieners t4b pkg. (t0) B, C

similar precooked sausages, bratwurst

Steaks less than t inch thick cook through before browning. Pan frying

is recommended_

10 13

4-5

9-t2

Slash fat.

Reduce times about 5 to 10 minutes per side for cut-up chicken. Brush

each side with melted butter. Broil skin-side-down first,

Space evenly. Place English muffins cut-side-up and brush with butter if desired

!3-16 Do not Cut through back of shell and spread

turn over open Brush with melted butter

before broiling and after half of time. Handle and turn very carefully. Brush

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

Increase time 5 to I0 minutes per side

for 1',4inch thick or home cure& Slash fat

B B B B

8 I0 10 17

4-7

4-6

12-14

Slash fat

if desired, split sausages inch half lengthwise; cut into 5- to 6-inch

pieces, .............

1_2

8roiSing Tips

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

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

part of the pan,

2. For steaks and chops, slash fat evenly around out- side 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 meat

and losing juices,

3, if desired, marinate meats or chicken before broil-

ing, Or brush with barbecue sauce last 5 to 10 mira utes only,,

4. When arranging food on pan, do not let fatty edges hang over sides, which could soil the broiler with fat dripping.

5. Broiler compartment does not need to be preheat- ed. However, for very thin foods, or to increase browning, preheat if desired

6. Frozen steaks can be broiled by positioning the broiler pan and rack at next lowest shelf position and increasing cooking time given in this guide 1',4 times per side

Care and Caear ing

Proper care and cleaning are important so your range will give you efficient and satisfactory service, Follow these directions carefully in caring for it to help assure safe and proper maintenance.

BE SURE ELECTRICAL POWER iS DISCONNECT-

ED BEFORE CLEANING ANY PART OF YOUR

RANGE.

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

\,_. .--BurnerCap

Pan

(on some modets)

Turn all controls OFF before removing burner parts

and drip pans (if so equipped)_

The burner grates, caps, burner heads and drip pans

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

The holes in the surface burners of your range must

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

The electrode of "'_i'Electrode the spark igniter is exposed. When

one burner is turned to LtTE, all the burners spark. Do not attempt to disassemble or clean around any burner while another burner is ono An electric shock may result, which could cause you to knock over hot

cookware.

You should clean the surface burners routinely, espe- cially after bad spillovers, which could clog these hole& Wipe off the surface burners. If heavy spillover occurs, remove the surface burners from the range. Burners lift out for cleaning. Lift up the cooktop and

then lift out the surface burners. To remove burned*on food, soak the surface 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 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 surface burner openings and scratch the surface burners. If the holes become clogged, clean them with a tooth- pick.

Before putting the surface burner back, shake out excess water and then dry it thoroughly by setting it in a warm oven for 30 minutes. Then place it back in the range, making sure it is properly seated and level.

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 wet1.

Burner Bese (on sealed burners onEy)

The burner base (the part of the burner fastened to the cooktop) may be

cleaned with a soft brush and a mild cleanser, Clean all food residues from around the spark electrode Do not use steel wool;

small bits of steel wool will short out the electrode,

Rinse well.

Burner Heads: (onsealed burners only)

The holes in the burners of your range, and the spark electrodes, must be kept clean at all times for proper ignition and an even, unhampered flame.

You should clean the burner heads routinely, espe- cially after bad spillovers, which could clog these

holes Wipe off burner heads. If heavy spillover

occurs, remove burner heads from range.

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

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

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

For more stubborn stains, use a cleanser like Soft

Scrub s' brand or Bon Ami '_ brand_ Rinse well to

remove any traces of the cleanser that might clog the burner openings. Do not use steef wool because it will clog the burner openings and scratch the burners° If

the holes become clogged, clean them with a toothpick_

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°

Dual Burners (on some models)

Grate

Drip Pan (on some models)

_,_,_) \\\ , Surface Burner

CAUTION: DO NOT OPERATE THE BURNER

WITHOUT ALL BURNER PARTS AND DRIP PANS

(IF SO EQUIPPED) IN PLACE.

On models with dual burners, the cooktop lifts up for easy access. Turn all controls OFF before removing burner parts and drip pans (if so equipped)_

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

be lifted off, making them easy to clean

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 clean the surface burners routinely, espe- cially after bad spillovers, which could clog these

holes. Wipe off the surface burners. If heavy spillover occurs, remove the surface burners from the range° Burners lift out for cleaning. Lift up the cooktop and then lift out the surface burners.

To remove burned-on food, soak the surface 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 like Soft Scrub s brand or Bon Ami '_brand_ Rinse well to remove any traces of the cleanser that might clog the burner openings. Do

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

the holes become clogged, clean them with a tooth- pick_

(continued next page)

Care and Cneaning(continued)

Drip Pans (onsomemodels )

Remove the grates and

lift out the drip pans.

Drip pans can be

cleaned in dishwasher or by hand. To get rid of

burned-on food, place the drip pans in a cov- ered container (or plastic bag) with 1/4 cup ammonia to loosen the soil. Then scrub with a soap-filled scour- ing pad if necessary°

Burner Grates

Lift out when coot.. 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 while they are wet. When replac-

ing the grates, be sure they're positioned securely over the burners.

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

To get rid of burned-on food, place the grates in a covered container (or plastic bag) with 1/4 cup ammonia to loosen the soilo 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 finish on the grate may chip without cookware to absorb the heat.

Lift-up Cooktop (onmodels with dual burners)

Clean the area under the cooktop often.

Built-up soil, especial- ly grease, may catch

on fire, To make cleaning

easier, the cooktop may be lifted up.

To raise the cook'top:

1. Be sure burners are turned off_

2. Remove the grates.

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

Some models have dual support rods that will hold the

cooktop up while you clean underneath it. After cleaning under the cooktop with hot, soapy

water and a clean cloth, lower the cooktop° Be careful not to pinch your fingers. Lower cooktop gently to avoid blowing out pilot flames (on models with stand- ing pilots).

Cooktop Surface

To avoid damaging the porcelain enamel surface of the cooktop and to prevent it from becoming dull,

clean up spills right away_ Foods with a lot of acid (tomatoes, sauerkraut, fruit juices, etc.) or foods with high sugar content could cause a dull spot if allowed

to sit. When the surface has cooled, wash and rinse,.

For other spills such as fat spatterings, etc°, wash with

soap and water once the surface has cooled. Then

rinse and polish with a dry cloth. Be careful when you clean the cooktop because the area over the pilot will be hot (on models with standing pilots).

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

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

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)..

MetaBParts

Do not use steel wool, abrasives, ammonia or com- mercial oven cleaners° To safely clean surfaces; wash rinse, and then dry with a soft cloth_

GmassSurfaces

To clean the outside glass finish, use a glass cleaner.

Rinse and polish with a dry cloth. Do not allow the water or cleaner to run down inside openings in the glass while cleaning.

Broiler Pan and Rack

After broiling, remove the broiler pan and rack from

the storage drawer, oven or broiler compartment

(depending on your model). Remove the rack from the pan_ Carefully pour out the grease in the pan into a proper container.

If food has burned on, sprinkle the rack with detergent while hot and cover with wet paper towels or a dish- cloth_ That way, burned-on foods will soak loose while the meal is being served.

Wash; scour if necessary_ Rinse and dry_

Do not let a soiled pan and rack stand in the range to cool The broiler pan and rack may be cleaned in a dishwasher.. Do not store a soiled broiler pan and rack anywhere in the range.

(continued next page)

Care and Cneaning Icoot nuedt

Oven Door

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

To remove the door, open it a few inches to the spe- cial stop position that will hold the door open. Grasp firmly on each side and lift the door straight up and off the hinges.

NOTE: Be careful not to place hands between the hinge and the oven door frame as the hinge could snap back and pinch fingers..

To replace the door, make sure the hinges are in the special stop position.

Position the slots in the bot- tom of the door squarely over the hinges. Then lower the door slowly and evenly over both hinges at the

same time. If hinges snap

back against the oven frame, pull them back out.

TO CLEAN THE DOOR: (Do not immerse door in water.)

Inside of door:

Allow to cool before cleaning, For light soil, wipe fre- quently with mild soap and water (especially after cooking meat). This will prolong the time between major cleaning° Rinse thoroughly,, NOTE: Soap left

on the oven door causes 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.

• Spillage of marinades, fruit juices, tomato sauces and basting materials containing acids may cause discoloration and should be wiped up immediately. When surface is cool, clean and rinse°

,, Do not use oven cleaners, cleansing powders or

harsh abrasives on the outside of the door..

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 dry with a soft cloth.

Do not use abrasive cleansers, strong liquid cleaners, plastic scouring pads or oven cleaners on the control panel--they wilt damage the finish. A 50/50 solution of vinegar and hot water works well.

The control knobs may be removed for easier clean- ing. To remove knob, pull it straight off the stem. If knob is difficult to remove, place a towel or dishcloth between the knob and control panel and pull gently. Wash the knobs in soap and water, or vinegar solu- tion, but do not soak.

To clean the outside glass finish use a glass cleaner. Do not allow the water or glass cleaner to run down inside openings in the glass while cleaning.

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 Shelves

Shelves can be cleaned by hand using soap and water or with an abrasive cleanser, After cleaning, rinse the shelves with clean water and dry. To remove heavy, burned-on soil, you may use scouring pads.. After scrubbing, wash with soapy water, rinse and dry.

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 acidic 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.

If a spillover does occur on the oven bottom, allow the oven to cool firsL Remove the oven bottom for

easier clean-up and to prevent damage to the contin-

uous cleaning oven coating

Frequent wipings with mild soap and water (particu- larly after cooking meat) will prolong the time between major cleanings Rinse thoroughly.. Soap left on the oven bottom can cause stain&

For heavy soil, use an abrasive cleaner or a soap- filled scouring pad, A commercial oven cleaner may also be used, following the package directions, as long as the bottom is removed from the oven..

(continued next page)

Care and CDeaning (ooot,ooed

Removable Kick Panel (onsomemodels)

The kick panel may be

removed for cleaning under the range°

To remove, lift up bottom

of panel slightly to disen- gage the panel from the

tabs at the base of the

range° Pull bottom of panel

forward until spring clips

are released at top of panel,

To replace, insert the two

slots at bottom of panel onto the two tabs at base

of range and push top of panel forward to engage spring clips,

Removable Storage Drawer (onsomemodels)

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,,

Broiler Drawer (onsomemodels)

3. Grasp handle, lift and

To remove:

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

2. Pull the broiler drawer

out until it stops, then push it back in about one inch

3ulf broiler drawer out,, Clean

the broiler drawer with hot soapy water.

To replace:

1. Hold the broiler drawer in the raised position as you slide it partway into the range. Then lower the draw-

er and push it completely closed.

To remove storage drawer:

1. Pull drawer straight out until it stops

2, Lift drawer until stops on drawer clear stops on

range.

3. Again pull drawer out until it hits second set of stops,.

4. Tilt front of drawer up and free of range,

To replace storage drawer"

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

2. Slide drawer evenly and straight back, so that the rails in the range are engaged

3. Push drawer back until second stops on drawer hit stops in the range. Tilt drawer up and over these.

4. Slide drawer the rest of the way in.

Oven Light Bulb (onsomemodels)

The light bulb is located in the upper left corner of the oven. Before replacing the bulb, disconnect electrical

power to range at the main fuse or circuit breaker panel or unplug the range from the electrical outlet. Let the bulb cool completely before removing iL 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.

Porcelain Oven Interior

(on all models except Continuous-Cleaning mod- els)

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

Soap and water will normally do the job. Heavy spat- tering or spillovers may require cleaning with a mild abrasive cleanser, Soapy, wet pads may also be used. Do not allow food spills with a high sugar or acid content (such as milk, tomatoes, sauerkraut, fruit

juices or pie filling) to remain on the surface_ They

may cause dull spots even after cleaning° Household ammonia may make the cleaning job easi-

er. Place t/2 cup ammonia in a shallow glass pan and leave in a cold oven overnight The ammonia fumes will help loosen the burned-on grease and food_

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

Cautions about using spray-on oven cleaners:

Be careful where the oven cleaner is sprayed_

o Do not spray oven cleaner on the electrical controls

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

o Do not allow a film from the cleaner to remain on the

temperature sensing bulb--it could cause the oven to heat improperly. (The bulb is located at the rear of the oven..) Carefully wipe the bulb clean after each oven cleaning, being careful not to move the bulb as a change in its position could affect how the oven

bakes°

• Do not spray any oven cleaner on the outside oven door, handles or any exterior surface of the oven, wood or painted surfaces° The cleaner can damage these surfaces

(continued next page)

Care and €Meaning(cont oued)

Specia Care of Continuous-Cleaning

Oven interior (on some models)

The Continuous-Cleaning Oven cleans itself while

cooking. The oven walls are finished with a special coating that cannot be cleaned in the usual manner

with soap, detergents, steel wool pads, commercial

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

sprays will cause permanent damage

The special coating is a porous ceramic material, which is dark in color and feels slightly rough to the touch° If magnified, the surface would appear as

peaks, valleys and sub-surface "tunnels_" This rough

finish tends to prevent grease spatters from forming

little beads or droplets that run down the side walls of a hard-surface oven liner, leaving unsightly streaks that require hand cleaning, Instead, when spatter hits the porous finish, it is dispersed and partially absorbed. This spreading action increases the expo-

sure of oven soil to heated air and makes it somewhat less noticeable

Soil may not disappear completely and at some time after extended usage, stains may appear that

cannot be removed

This special coating works best on small amounts

of spatter. It does not work well with larger spills, especially sugars, egg or dairy mixtures The oven bottom does not have the continuous cleaning oven coating and can be removed and cleaned with a com-

mercial oven cleaner

This special coating is not used on oven shelves, the oven bottom or on the inside of the oven door.

Remove these to clean with a commercial oven clean-

er 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 bot-

tom and shelves and in placing and removing dishes and food to avoid scratching, rubbing or otherwise damaging the porous finish on the oven walls

To Clean the Continuous-Cleaning Oven:

1. Let range parts cool before handling We recom- mend rubber gloves be worn when cleaning

2. Remove shelves and cookware

3. Soil visibility may be reduced by operating the oven at 400°R Close the door and turn OVEN CON-

TROL knob to 400°E Time for at least four hours,, Repeated cycles may be necessary before

improvement in appearance is apparenL

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 oven shelves.

4. If a spillover or heavy soiling occurs on the porous surface, as soon as the oven has cooled, remove as much of the soil as possible using a small amount of water and a stiff-bristle nylon brush. Use water sparingly and change it frequently, keeping it as clean as possible, and be sure to blot it up with paper towels, cloths or sponges_ Do not rub or scrub with paper towels, cloths or sponges, since they will leave unsightly lint on the oven finish If water leaves a white ring on the finish as it dries, apply water again and blot it with a clean sponge, starting at the edge of the ring and working toward the center.

Do not use soap, detergent, steel wool pads,

commercial oven cleaner, silicone oven sprays, coarse pads or coarse brushes on the

porous surface. These products will spot, clog

and mar 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_

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

The inside of the oven door has a porcelain enam- el finish. The oven door lifts off for cleaning away from the Continuous_Cleaning Oven. For instructions

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

Questiens? Use This Probaem Selver

PROBLEM POSSIBLE CAUSE

TOP BURNERS DO o Pilots are not lit. On models with standing pilots, lift cooktop and hold lighted

NOT LIGHT OR DO match next to pilot opening between front and rear burners (see Installation NOT BURN EVENLY instructions). On models with electric ignition, make sure electrical plug is

plugged into a live power outlet.

o Burner holes on the side or around the top of burner may be clogged._ Remove

burners, or burner caps on spill-proof models, and clean them with a toothpick, Make sure you do not enlarge holes. On spill-proof models, check electrode area for burned-on food or grease_

o Burners may not be fitted correctly onto the mounting brackets.. Remove and

reinstall them properly..

BURNERS HAVE YELLOW OR YELLOW-TIPPED

FLAMES

(A) "Yellow flames--

Call for service

(B) Yellow tips on outer

cones--Normal for LP gas

Normal for natural gas

• If burner flames look like (A), call for service. Normal burner flames should look like (B) or (C), depending on the type of gas you use.

o With LP gas, some yellow tipping on outer cones is normal.

range is connected to LP gas, check all steps in the Installation instructions.

LARGE OR YELLOW OVEN DOES NOT o Make sure thermostat capillary bulb (located in upper portion of oven) is in

COOK PROPERLY correct position, not touching oven sides and not coated with anything.

o Aluminum foil being used improperly in oven. ° Oven vent blocked on top of range. o Incorrect cookware being use& Check each cooking section for cookware tips

or recommendations.

o Check common problems listed in Baking, Roasting and Broiling sections.

• Oven bottom not securely seated in position°

CLOCK DOES • Range electrical plug must be securely seated in a live power outlet.. Check for NOT WORK blown fuse or tripped circuit breaker_ (on some models)

OVEN LIGHT DOES • Bulb may be loose or burned out. NOT COME ON • Electrical plug must be plugged into a live power outleL

(on some models) STRONG ODOR

o Improper air!gas ratio in oven. Adjust oven burner air shutter. o An odor from the insulation inside the oven liner is normal for the first few

times oven is used. This is temporary.

KENMORE GAS RANGE WARRANTY

FULL ONE-YEAR WARRANTY ON THE FUNCTIONING OF

ALL PARTS EXCEPT GLASS PARTS

if, within one year from the date of installation, any part, other than a glass part, fails to function properly

due to a defect in material or workmanship, Sears will repair or replace it, free of charge,

FULL 30-DAY WARRANTY ON GLASS PARTS AND FINISH OF PORCELAIN ENAMEL,

PAINTED OR BRIGHT METAL FINISHED PARTS

If, within 30 days from the date of installation, any glass part or the finish on any porcelain enamel, painted or bright metal part is defective in material or workmanship, Sears will replace the part, free of charge,

FULL 90-DAY WARRANTY ON MECHANICAL ADJUSTMENTS

For 90 days from the date of installation, Sears will provide, free of charge, any mechanical adjustments necessary for proper operation of the range, except for normal maintenance°

If the range is subjected to other than private family use, the above warranty coverage is effective for only 90 days°

WARRANTY SERVICE IS AVAILABLE BY CONTACTING THE NEAREST

SEARS SERVICE CENTER/DEPARTMENT IN THE UNITED STATES.

This warranty applies only while this product is in use in the United States This warranty gives you

specific legal rights, and you may also have other rights which vary from state to state_

SEARS, ROEBUCK AND CO., DEPT. 731CR-W, SEARS TOWER, CHICAGO, IL 60684

Dear Customer: Our constant efforts are directed toward making sure your new Kenmore Range wilt arrive at your _

home in perfect condition and will give you proper performance, As part of these efforts, we feel it is our responsibility to

provide you with this warranty for your range, j

WE SERVICE WHAT WE SELL

"We Service What We Sell" is our assurance to you that you can depend on Sears for service because Sears service is nationwide Your Kenmore Range has added value when you consider that Sears has a service unit near you staffed by Sears trained tech-

nician&oprofessional technicians specifically trained on Sears appliances, having the parts, tools and equipment to ensure the1 we meet our pledge to you_"We Service what We SeIl!"

TO FURTHER ADD TO THE VALUE OF YOUR RANGE

Kenmore ranges are designed, manufactured and tested

for years of dependable operation. Yet, any modern appli- ance may require service from time to time. The Sears warranty plus the Sears Maintenance Agreement provides protection from unexpected repair bills and assures you of enjoying maximum range efficiency.

Here's a comparative warranty and Maintenance Agree- ment chart showing you the benefits of a Sears Range Maintenance AgreemenL

CONTACT YOUR SEARS SALESPERSON OR LOCAL SEARS SERVICE CENTER TODAY AND PURCHASE A SEARS MAINTENANCE AGREEMENT.

BUY A SEARS MAINTENANCE AGREEMENT.

Years of Ownership Coverage 1st Year 2nd Year 3rd Year

ReplacementofDefective

1 padsother[han W MA MA

Porcelain or GLass

90 Days

Fult

2 Mechanical Adjustment Warranty MA MA

30 Days

Full

3 Porcelain andGlass Parts Warranty MA MA

Annual Preventive

4 Maintenance Check W MA MA

at your request

W - Warranty MA - Maintenance Agreement

America's Best Se ing Appliance Brand

Sold by SEARS, ROEBUCK AND CO,, CHICAGO, IL 60684

This book is printed on recycled paper. Printed in U S A. 610t 1 61118 71221

[ Part No. SR4215 ] 164D2764P0286111161018 61218612ti7!32171228

512 CG

71328 71721 7182_ 71631 71728 72711 71638 71821 7271_

72725

Kenmore 61011, 61018, 61118, 61111, 61211 Use, Care, Safety Manual

Specifications and Main Features

Frequently Asked Questions

User Manual