Kenmore 9114524196, 9114524197, 9114524896 Owner’s Manual

Drop-In

30" Electric Range

Estufa I_ctrica de 30"

Tipo "Drop-In"

Models, Modelos 911.45241,45248

229C4020P246 (SR-10449)

/=,

Sears, Roebuck and Co.,

Hoffman Estates, IL 60179 U.S.A. www.sears.com

30"ELECTRICDROP-INRANGE

Tableof Contents

Range Safety ......................... 3-4

Features of Your Range ........... 5

Removal of Packaging Tape ....5

Cooking Elements ................... 6

Control Settings ..................... 6

Home Canning Tips ................. 6

To Set the Clock ...................... 7

To Set the Timer ...................... 7

To Reset the Timer ................... 7

To Cancel the Timer .................. 7

End-Of-Cycle Tone ................... 7

Oven Cooking Tips ............ 8-10

Baking With Margarine ......... 8

Element Cycling ..................... 9

Bakeware Placement ................ 9

Bakeware ................................... 9

Oven Racks ......................... 9

To Set Bake ........................... 10

Broiling ............................ t 1

Control Panel ......................... 12

Broiler Pan and Grid ............... 12

Oven Interior ......................... 12

Sides of Range ....................... 12

Oven Door Glass ..................... !2

Door Vent Trim ........................ 12

Control Knobs ......................... 13

Oven Light Bulb ..................... 13

Lift-Up Cooktop .................... 14

Cooktop Units ......................... 14

Oven Racks ............................. 15

Oven Door .............................. 15

Before Calling for

Service ............................ 16-17

Temperature Adjustment, • 10, 18

Warranty ................................... 20

Consumer Service Numbers ,,, 40

For your convenience and future reference, please write down your model and serial numbers in the space provided. They are located under the

cooktop.

MODEL NUMBER: SERIAL NUMBER:

IMPORTANTSAFETY INSTRUCT!ONS

Important: To insure safety for yourself, family and home, please read your Owner's Manual carefully, Keep it handy for reference Pay close attention to Safety Sections, BE SURE your appliance is installed and grounded by a qualified technician.

• DO NOT leave children alone or unattended near an appliance in use_

• TEACH CHILDREN not to play with controls or any part of the appliance,

and not to sit, climb or stand on the door, or any other part of the

appliance.

• CAUTION: NEVER STORE items of interest to children in cabinets above

the appliance. Children climbing on the appliance could be seriously

injured,

• KEEP THIS book for later use,

. NEVER USE your appliance for

warming or heating the room

• NEVER TRY to repair or replace any part of the appliance unless instructions are given in this manual.

All other work should be done by a

qualified technician,

• ALWAYS KEEP combustible wal! coverings, curtains, dishcloths,

towels, potholders, and other linens a

safe distance from the appliance

• NEVER HEAT unopened food containers, Pressure buildup can

cause the container to burst and cause injury

• NEVER LEAVE containers of fat or

drippings in your oven.

• ALWAYS KEEP the oven and

surface unit areas free from things

that will burn, Food, wooden utensils,

and grease buildup could catch fire_

Plastic utensils could melt and

canned foods could explode. Your appliance should never be used as a storage area.

• ALWAYS KEEP your appliance clear of things that will burn (gasoline and

other flammable vapors or liquids).

• NEVER TRY to clean a hot surface. Some cleaners produce noxious

fumes, and wet cloths or sponges could cause steam burns.

• NEVER WEAR loose-fitting clothing when using your appliance.

• NEVER USE a towel or other bulky cloth as a potholder, and make sure

the potholder is dry, Moist potholders and wet cloths or sponges could

cause steam burns. DO NOT let

potholders touch hot heating

elements.

° DO NOT touch heating elements,

surfaces near them, or interior oven

surfaces. These may be hot enough to cause burns even though they are dark in color. During and after use, do

not touch or let clothing or flammable material contact the elements or hot

surfaces until they have had time to cool. Other surfaces near the oven

vent openings, oven door, window, and cooktop surfaces may also be hot enough to cause burns.

• ONLY certain kinds of glass or ceramic cookware can be used for

cooktop cooking Make sure the cookware you choose to use is

designed for cooktop cooking without breaking due to the sudden temperature change.

• ALWAYS USE care when touching cooktop elements. They will retain heat after the range has been

turned off.

IMPORTANTSAFETY INSTRUCTIONS

• NEVER BLOCK the oven vent under the right rear element

• COOKWARE USED for cooktop cooking should be flat on the

bottom and large enough to cover

the heating area being used.

Undersized utensils expose the heating element and may resu!t in direct contact or ignition of clothing. The proper size utensil will also

improve efficiency

• ALWAYS USE drip bowls to prevent wiring and component damage, DO

NOT use aluminum liners or foil in drip bowls. Improper use may result

in risk of electrical shock or fire.

, NEVER LEAVE surface units

unattended at high settings. Boilovers result in smoking or greasy spills which could catch fire.

• ALWAYS TURN utensil handles

inward and away from other surface units to reduce the risk of burns,

ignition, unintended contact, and spillage.

oNEVER put heating elements in

water.

• WHEN PREPARING flaming foods under the vent hood, turn the fan on,

• PLACE OVEN RACKS in the

desired position while the oven is cool. If racks must be moved while

oven is hot, do not let potholder contact the hot oven element

. NEVER USE aluminum foil to line

the oven bottom. Improper use of

foi! could start a fire, or electrical

shock could resulL

r •

(_ CAUTION: Never line

block the normal heat flow and

damage the range. Always use cookware and woks that are flat

on the bottom and the same size as the cooking element being

used. Cookware should not

extend more than 1" beyond the edge of the cooking element.

READ AND UNDERSTAND THIS INFORMATION NOW!

Be sure everyone in your home knows what to do in case of fire.

Never use water on a grease fire; it will only spread the flames.

COOKTOP GREASE FIRE:

Never pick up a flaming pan...

1. Turn off the surface elements.

2. Smother the flame with a tightly fitting lid. Use baking soda or a dry chemical, foam, or halon-type

extinguisher.

OVEN FIRE:

Do not try to move the pan!

1. Close the oven door and turn controls off,

If fire continues, carefully open the

door, throw baking soda on the fire, or use a dry chemical, foam,

or halon-type extinguisher

the drip bowls with aluminum foil. Foil can

• AFTER BROILING, always take the broiler pan and grid out of the oven and clean them. Leftover grease in

the broiler pan could catch fire the next time you use your oven..

• ALWAYS USE care when opening the oven door. Let hot air and steam

escape before moving foods

OPERATION

Model and Serial Number Location

Removable Plug-in Cooktop

Element

FEATURESOFYOURRANGE

Vent

Clock and Timer

Porcelain

Cooktop

4 Removable

) Control

Knobs

Removable Chrome Reflector Bowls

Oven Control

Broiler Pan and Grid

Oven Light Switch

Broil Element Removable

Racks

Oven Door Gasket

Oven Door

To remove the adhesive left from packaging tape, use household dishwashing

liquid, mineral oil or cooking oil, With a soft cloth rub into the area and allow to soak Rinse and dry well Repeat procedure using an appliance polish to

insure no damage is done to the appliance. This should be done before the

range is turned on for the first time. The tape cannot be removed once the range has heated. Packaging tape can be found in the following areas:

Cooktop Surface, Door Handle, Door Trim, Control Panel Area, and Oven Area.

OPERATION

CooktopCooking

The sign below each control knob shows you which element is turned on by that knob

Left

Front

O0 O0

Left Right

Rear Rear

Right Front

Be sure the canner is centered

over the element,

Make sure the canner is flat on the

bottom

Use recipes and procedures

from reputable sources, These

are available from manufacturers such as Ball®and Kerr e, or the

Department of Agriculture Extension Service,

Use caution, while canning, to prevent burns from steam or heat.

MED

1. Push in to turn

w Set on or

When any surface unit is on, the

surface unit indicator light will be on.

For quick starts, such as bringing water to a boil

For slow boiling and sauteing For steaming foods or

keeping cooked foods at serving temperature,

the knob.

between marks for desired heat,

OPERATION

ClockAnd Timer

The CLOCK and TIMER are controlled with touch pads. They do not control any of the oven operations.

The timer indicator light will stop flashing when the countdown

starts The colon will continue to

flash to indicate the countdown is

Press CLOCK to make display

flash

2, Use the UP or DOWN touch

pad to set the correct time of day The colon will flash while you are setting the time

3, The clock will automatically start

keeping time within 1 minute or you may press the clock pad for

an immediate start

active

To reset the timer during countdown use the UP or DOWN arrow pad° The TIMER indicator light will flash and

you can reset the TIMER. The TIMER will count down from the new time you

select and the TIMER indicator light stops flashing in about 3 seconds.

The TIMER displays hours and minutes. The maximum setting is

9 hours and 50 minutes on the

TIMER° Seconds will be displayed

during the countdown of the last minute only The TIMER will beep

when one minute remains in the

countdown.

Press TIMER ON/OFF "0:00" and the timer indicator light will flash

Select the desired time using the UP or DOWN touch pad The

TIMER will begin to count clown about 4 seconds after you select the time. If you do not wish to wait 4 seconds, press TIMER and the

countdown will begin immediately.

If you wish to cancel the TIMER while it is counting down, press TIMER ON/OFF The display will

return to the time of day..

The END-OF-CYCLE tone will sound when the TIMER countdown

is complete. The display wilt flash "O:00" and you will hear a series of beeps. Press TIMER ON/OFF or CLOCK to stop the tone,

OPERATION

OvenCookingTips

It is normal to have some odor when

using your oven for the first time. To help eliminate this odor, ventilate the

room by opening a window or using a vent hood,

IMPORTANT: Never cover the oven

bottom or oven rack with aluminum foil, Improper use can cause poor

heat flow, poor baking resutts, and may damage the oven finish, To

prevent staining from spillovers, you may place a piece of aluminum foil or

a cookie sheet on the rack below the food which may spill over

Preheating is bringing the temperature up to the temperature you will be using during baking. Let the oven preheat thoroughly when recipes call for preheating.

In the back of the oven you will notice

a small tube. This is a heat sensor that maintains the temperature of the

oven. Never move or bend this tube,

Oven _ _-_

Temperature Sensor _ _!!1

The low temperature zone of your

oven (between 170 ° and 200°F) is available to keep hot cooked foods

warm. However, foods should not be

kept at these temperatures longer

than 2 hours.

The oven vent is located under the

right rear element. This area could become hot during oven use. The vent

is important for proper air circulation,

Never block this vent.

Opening the door often to check foods will cause heat loss and poor

baking results

To prolong the life of your oven light

bulb, follow these helpful tips: Always

turn the light off when the oven is not

in use. If your oven light is left on for an extended period of time, the oven

will be warm when the door is opened

due to the heat generated from the oven light bulbr

OPERATION

OvenCookingTips(cont.)

Most recipes for baking have been developed using high-fat products such as butter or margarine (80% fat by weight--the federal requirement for products labeled "margarine").

You will get poor results if cakes, pies, pastries, cookies or candies are made

with low-fat spreads, Low-fat spreads

contain less fat and more water.

The high moisture content of these

spreads affects the texture and flavor

of favorite baked recipes. The lower the fat content of a spread product,

the more noticeable these differences

become. To ensure best results, use margarine, butter or stick spreads

containing at least 70% vegetable oil.

Baking results will be better if baking pans

are centered in the oven as much as

possible. If baking with more than one pan, place the pans so each has at least

1"to 1 1/2' of air space around it. Place pans so one is not directly above the other.

FLAT COOKIE SHEETS, without sides, allow air to circulate all around the cookies

for even browning.

The Oven Temperature Sensor at the back of the oven continuously senses and

controls the temperature inside the oven. To keep a constant set temperature, the elements will cycle (turn on and off during

cooking).

SHINY PANS reflect heat, and are perfect for cakes and quick breads that need a

light brown crust.

GLASS, DARK NON-STICK OR DARKENED BY AGE BAKEWARE

absorbs heat and can be used for yeast breads, pie crust or foods that need a

brown crust. The oven temperature, when using these pans, should be reduced by 25°F.

OPERATION OvenCookingTips(cont.)

The oven racks are designed with stop locks, a convenience as well as a safety

precaution° The guides have a bump to prevent the racks from tilting when racks are pulled out of the oven. This design

allows the racks to be inserted in only one way.

Bump in

Rack Guide

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

use your new oven a few weeks to become more familiar with it, following

the times given in your recipes as a guide, if you fee! your oven is too hot or too cool for your cooking preference, see Do-It-Yourself Adjustment in the back of this manual to make the adjustment.

Your oven has four (4) rack positions The top position is only a guide. It cannot be

used as a rack position.

Guide

Always place oven racks in the proper

position while oven is cool. CAUTION: When you are using the rack

in the lowest position (1), you will need to use caution when pulling the rack out. We recommend that you pull the rack out several inches and then, using two

potholders, pull the rack out by holding

the sides of it, The rack is low and you could be burned if you place your hand in the middle of the rack and pull all the way out. Be very careful not to burn your hand on the door when using a rack in the

lowest position (1).

1. Set the OVEN CONTROL KNOB to the desired temperature

2. When baking is finished, turn the OVEN CONTROL KNOB to the

"OFF" position.

Roasting is cooking tender cuts of meats with dry heat, It is not necessary to preheat your oven before roasting,

1. Place meat (fatty side up) on a roasting rack or in a shallow pan

about the same size as the meat,

2. Place pan in No. 1 or No, 2 rack position

3. Set the OVEN CONTROL KNOB to the desired temperature

Remember: Most meats continue to cook internally after being taken out of

the oven.

OPERATION

Broiling

Broiling is cooking by direct heat from the upper element. The oven door should remain open to the broil

stop position during broiling

It is not necessary to preheat the oven

when broiling Use the broiler pan and

grid that came with your range, Both are designed for proper drainage of

fat and liquids.

(_ If foil is used, it must be

t _W_/J molded tightly to the grid

i. ,,,,!,,!,,•

to match those of the grid. This

allows fats and liquids to drain into the broiler pan, preventing

fire and excessive smoke. Always remove the pan and grid

from the oven. Storing or forgetting a soiled broiler

pan in the oven is a potential smoke or

fire hazard.

i, ,..... r llll iI ii i I

The U,S. Department of Agriculture

recommends to cook meat and poultry thoroughly-meat to at least an

INTERNAL temperature of t60 ° F and poultry to at least an INTERNAL temperature of 180 ° F. Cooking to these temperatures usually protects against food-borne illness°

and slits cut into the foil

The closer you place foods to the

broil element, the faster foods brown

on the outside yet remain red to pink

in the center. Moving meats away from the element

will allow the meat to cook to the center while browning on the outside.

Using this positioning, cook side 1 at least 2 minutes longer than side 2, If your oven is connected to 208 volts, you may want to use a higher rack

position and/or broil foods longer,

The size, weight, thickness, starting

temperature and your preference of the doneness of the meat will affect

broiling. This chart is based on meats at refrigerator temperature.

FOOD

Steak 1" thick

Ground beef

patties

1" thick

Pork Chops-

1/2" thick

Fish (fillets)

Chicken

(pieces)

RACK

POSITION

,i,'1'"1,11'ii ......

U,llJl i, i,

TOTAL

TIME (MIN.)

IIIII I

9-11

16-18

27-29 11-13

45-55

1. Set the OVEN CONTROL KNOB to BROIL.

2. When broiling is finished, turn the OVEN CONTROL KNOB to the

"OFF" position.

CAREANDCLEANING Cleaning

CLEANING MATERIALS

= Dishwashing detergent

• Warm water

• Soft cloth

Do not use abrasive cleaners, industrial cleaners, or bleach.

CLEANING MATERIALS

• Dishwashing detergent

• Warm water

• Soap-filled steel-wool pad

• Commercial oven cleaner

TO CLEAN

Allow the pan to soak. Sprinkle the grid with dishwashing detergent and

cover with a damp cloth or paper towel and let stand. Scour as needed.

Wash, rinse, and dry well. You may also place both the pan and grid in

the dishwasher.

CLEANING MATERIALS

• Oven cleaner

• Soap-fitted steel-wool pad

CLEANING MATERIALS

• Dishwashing detergent

• Warm water _,Paper towels

TO CLEAN

Do not use oven cleaners, cleansing powder, or harsh abrasives. If marinades, tomato sauce, basting materials, etc., should spill, wipe up

as much as possible. When surfaces have cooled thoroughly, clean painted areas.

TO CLEAN

For everyday cleaning, use glass

cleaner and a paper towel. For

stubborn soil, use paste of baking soda and water. Rinse thoroughly.

CLEANING MATERIALS o Soft abrasive cleaner

= Sponge scrubber

Do not use hard, abrasive cleaners, industrial cleaners, or bleach.

TO CLEAN

Clean up after each oven use. Rinse thoroughly. Do not coat bake or broil

element with oven cleaner. When using oven cleaner read directions on

container carefully.

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