Kenmore 9116244190, 9116244890, 9119114190, 9119114890, 91191165690 Owner’s Manual

_@HTENT$

SAFETY

USe AND CARE

Your Rangeand Its Features..................................... 6

Cool(top Cooking .................................................... 7-9

Oven Control ....................................................... 10, 11

Oven Cooking .................................,...............9,10, 11

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

Broiling ..................................................................... 11

To Se! Broil ................................................................11

Clesnlng Tips ............................................................12

Removal of PackagingTape .......................................5

Removable Parts ................................................13_14

SERVICE

Before Calling For Ser'_Ice ...................................... 15

Thermostat Adjustments ......................................... 16

Customer Servlce Numbers .................................... 17

_AR_AN_

91165

nrnore

0

_N_2_2°1 (SR'10194)

t

TOOLS NEEDED:

Bracket affaches to floor or wall to hold either right or left
rear leg leveler, if feetening to floor, be sure that screws
do not penetrate electrical wiring or plumbing, if this
cannot be determined, use shorter screws that will not
penetrate through flooring.

if the bracket came with your range, it Is shipped in the
prepack located Inside the oven. Remove the bracket

from the prepacl{ and follow the lnstrucUons below.

1. Decide whether the bracket wi!l be Installed on the
right or left sl_e of range location.

2. if the bracket' side of the range Is adjacent to a
cablnet, place the bracket against back wall and

cabinet as shown In Rgure 1.
if there Is no adjacent cabinet, determine where the

location of the range side (painted outside panel) will
be. Place the bracket with Its outside edge at this

location and against back wail. See Figure 1.

ADJACENT CABINET OR RNAL
LOCATION OF RANGE SIDE

PANEl,,

Phillips head screwdriver
1 3/8" open end or adjustable wrench

OUTSIDE EDGE OF
BRACKET TO BE

FLUSH WITH LEFT OR

RIGHT SIDE OF RANGE

-\

WALL BI_HtND

RANGE

3_

Determine whether you will anchor the bracket to th,

floor or wall. Fasten the bracket securely with the
screws provided. Screws are self.drilling In woo(l
plywood, particle and chip board, and most meta
framing. Ifattaching to masonry, youcan buysu|tabl_

screws and anchors at hardware stores. Use

masonry drill to drill the required holes.

4w

Using the wrench, back out the four leg levelers a
least two turns. See your installation guide for mon
leveling Information before positioning range.

1

Slide the range Into place. Be sure rear leg levele

fully engages slot in bracket, if range cannot ba

moved back far enough for rear leg leveler to eats
bracket, move bracket forward as required and attacl

to floor in new location.

BRACKET

SCREWMUST ENTER

WOOD OR METAL

--.....

ATTACHMENT TO WALL

WALL

PLATE

/

Ftg. 1

Fig. 2

1 NCINS01-_

INSTR

UR SAFETY

SAVE THESE iNSTRUCTIONS

Read aH instruc|ions befot'e usRng this appliance. When using e_ectricaJ

appliances, basic safety precautions should be foilowedD including the following:

';'each children not to play with range

knobs or any other part of the range.

Never leave children alone or unat-

tended where a range Is in use.

CAUTION:

Iltems of lln|erest to children

should not be stored in cabinets
above the range or on the

backsplash of the range. (:hll.
dren climbing on the range to
reach Items could be seriously

injured.

Never let anyone climb, sit or stand
on the open door or any other part of
the range, Their weight may make

the range tip over.

Never leave t he oven door open when
you are not watching the range.

2 NESAF08-5

Airways keep the range area clear
and free from things that will burn.

_]eve_' store things in an
oven or near c_e_op elerne_s/

burners. These things may catch

fire and p_as_tc Items coutd melt.

Never use your range for warmln_

or heating a room. You could b_
burned or seriously Injured. Suct
misuse could also cause damage t,
the range.

_ve_' wear loose clothtng when
using your range. Such clothing

could catch fire.

IReve_' let pot handles stick out

over the fr_r_ of the range. Turn

handles In so that they cannot be
bumped into. Keep the handles

away from ether hot surface ele-
ments!burners.

Never use a towel or other bulky clot
as a potholder. Such cloths couP,

catch fire on a hot element/burner.

Never leave cooktop elements
burners unwatched at high hea
settings. Believers cause smok
Ing and greasy splllovers coul(

catch fire.

3 NESAF09-

BASSC SAFETY PHUCAUTIONS

COOKTOIP SAFETY

Keep this book for later use.
Be sure your range Is Installed and grounded properly

by a qualified technician.
Always use dry potholders when removing pans from

the oven or cooktop. Moist or damp potholders can
cause steam burns.

AJways follow cleaning Instructions in this book.
Always keep the range and oven clean. Food and

grease are easy to Ignite. Clean the range, oven and

vents regularly.

Cllea. Only Parts Listed In Manual.
CAU'rlON: Do not stere items of interest to

chBBdre. J. cabinets above a range or on the
backguard of a range. Chilidren climbing or= a

range to reach items cougd be seriously injured.
Always keep combustible wall coverings, curtains, or

drapes a safe distance away from your range.

Agways keep dish towels, dish cloths, potholders and
other linens a sate distance away from your range.
Never store such Items on your range.

Agways keep the appliance area clear and free from
things that wtl! burn (gasoline and other flammable
vapors and liquids).

Hayer try to repair or replace any part of the range
unless instructions are given In this book. All other
work should be done by a quallfled technician.

Never heat unopened food containers. Pressure
buildup may make contalner burst and cause Injury.

Never leave jars or cans of fat or drlpplngs on or near

the range. Neverlet grease build up on your range. You
can keep grease fires from starting if you clean up

grease and spills alter each range use.
Never try to move a pan of hot fat, especially a deep fat

fryer. Wait unttl the fat has cooled.
Never touch surface units, heating elements, or tnterlor

surfaces of the oven. They may be hot even though they
appear dark In color.

Always keepwooden utensils, plastic utensils orcanned
food a sate distance away from your range.

Some cleaners produce nox-
Ious fumes, and wet cloths or
sponges could cause steam

burns if used on a hot surface,

Ailways use cam when touching the cooktop. Heating
elements could be hot enough to burn you even Ifthey
are dark In color.

Only some kinds of glass or ceramic pans can be used
for cooktop cooking. Be sure that the pan you use will

not break when heated on the cooktop elements.
Never block free airflow through the oven vent.

.............. Proper cookware re-

duces energy waste and

lowers the risk of pot-

holders and clothing catching on fire on the uncovered
portion of the element.

OVKN SAFETY

Place oven racks In desired position while oven Is cool.

If rack must be moved white oven Is hot, do not let

potholder contact hot heaUng element In oven.
After broiling, always take the broiler pan out of the

range and clean It. Leftover grease in the broiler pan

can catch on fire the next time you use the pan.

AUways use care when opening oven door. Let hot air
and steam out before moving food.

Never use aluminum foil to line drip bowls or oven

bottoms, Improper use of foil could start a fire,

4 NESAF64,1

I IiI!II) IIIi) ILIIIII)IIIIIT NIII

RII_@WAL OF F_@KAGI_ TAPE:

T£I$ IIIII@£1111!ITI@II II{)W!

$£_ulI yo_ ever need iI_ you will
nol h_ve li_e lot reading°

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l_n_s _h_l Io _1o i_ c_se of life°

ii _ilI o_II sp_'ead the ila_eso

{_@@_[T@P @I11!_t,$1 FI!III

lever pick up a fl_ming

1. Turn off the eiemento

2. Smother the fire with a tightly

fitting pan lid, baking soda

or an extinguisher.

To Yemove adhesive llef_ I_om packing Iape and
e.su_'e you do noi damage the finish of your new
applia.ce, use an application of household liquid
dish washing de_e_'gen_ mir_eral oil, or cooking

oil= Apply wi_h sof_ cloth and allow to soak. Wipe
with sof_ cloth. DO NOT use pgastic pad or

equiva[len_. Wipe dry and then applty a. applli.
a_ce polsh _o _oroughly clean and pro_ec_ =he
su_ace° This procedure is also safe fo_ _he face
of mic_'owave doors and o_he=" plastic par_s.

NOTE: The plastic Iape mus_ be _emoved I_om

chrome _rim o. _ange pa_s. It CANNOT

_e removed if baked on.

WHER_ CAH YO_ LOOK FOR

PACK_G I I_I_ TAP _?

Elements
Drip pans

Control panel: top, sides, and bottom
Under maintop

Door trim: top, sides, and bottom
Bake element

Door handles

1. Close oven door and turn controls

2. tl_'e continues, throw baking soda
on the l_e, or use a dry chemical,

_oam, or halon type e_tinguisher.

5 NESAF62-2

OVEN LIGHT

SWITCH
(FOR MODELS WITH

OVEN LIGHT)

OVEN VENT (BELOW

niGHTELEMENT;

MAY GET HOT
DURING OVEN USE
DO NOT BLOCK
VENT.)

(SEE PAGE 7)

LIFT'UP COOKTOP
(SEE PAGE 14)

REHOVABLE
STORAGE

DRAWER

(SEE PAGE

REMOVABLE DOOR WiTH WINDOW
(SOME MAY NOT HAVE WINDOWS)

(SEE PAGE t 3)

BROnLER PAN AND GRID
(SEE PAGE tl, 12)

6 NEFSF42

T@ IW I T TIIIINIIII ©O@I{IHIII

©@@I_T@P ©@@111311111

Before you use the cooktop for the first time, take a few

moments to famllarize yourself with the elements and
the k_ob used to turn on each element.

COOKTOP ELEMENTS

The sHgn near each cooktop controa knob shows which
element asturned on by that knob.

ClORTOP GUIDE TO BASIC SETTI_IG, _

"HI"

Used for quick starts, such as
bringing water to a boil.

"llll!iD.II _

Used for frying and rapid boiling.

=MED"
Used for slow boll and sautdlng.

O0 @0 O@ O0

O0 O0 O@

Let Left Right Right

Fron_ Rear Rear Front

==_=====_1

1. Push to lurn. _ X_,,.

2_ Se_ eL or between

ma_s for desired

heal

The Indicator tight wll glow when any heating element

is actvated.

"MSD.LO"

Used for cooking foods In small
amounts of water.

%.0"

Used for steaming foods or keep-
Ing foods at serving temperature.

OVEN VENT
(Area may get hot

during oven use. DO
NOT block vent.)

7 NEMTC58.1

To Start Things Cooking (co.t.)

For best cooking results and energy efficient operation,
you should use pans that are flat on the bottom. Match

the size ofthe pan to the size of the surface unit. The pan

should not extend over the edge of the trim ring more
than 1".

Note_ A slight odor Is normal when a new cooktop Is
used for the first time. it is caused by the heating of new
parts and Insulating materials and wIU disappear In a

short time.

WCK ¢@@KmNG

We recommend that you use only a flat-bottom wok.
They are available et your local retail store.

He)ME CANHmNG TIPS

in surface cooking of foods other than canning, the use
of large-diameter pots (extending more than 1" beyond

edge of drip pan) Is not recommended. However, when
canning with water-bath or pressure canner, large-di-
ameter pots may be used. Thts Is because boiling water
temperatures (even under pressure) ere not harmful to
cooktop surfaces surrounding heating unit.

HO_:VE_, DO K(_r USE L_;_GE DI_ER CAN.
NERS OR OTHER LARGE DI_B31R F_3 FOR

FRYING OR BOJUNG FOODS OTHER TNAN WATER.

OBSRRVE FOLLOWBNG POINTS UN
CANNING

1. Bring water to boll on HIGH heat, then after boiling
has begun, adjust heat to lowest setting to maintain

boll (saves energy and best uses surface unit).

2. Be sure canner fits over center of surface unit. if your
range does not allow canner to be centered on

surface unit, use smaller-dlameter pots for good

canning results.

3. Flat-bottomed canners give best canning results. Be

sure bottom of canner Is flat or slight Indentation fits
snugly over surface unit. Canners with flanged or

rippled bottoms (often found In enamelware) are not
recommended.

4. When canning, use recipes from reputable sources.

Reliable recipes are available from the manufacturer

of your canner; manufacturers of glass jars for can-

ning, such as Ball end Kerr; and the United States
Department of Agriculture Extension Service.

5. Remember, In following the recipe.s, that canning is a
process that generates large _Lmounts of .s_m. Be

carefuIwhliec_ningtopreventbumsfroms_amorhs_

NOTE: If your range Is being operated on low power
(voltage), canning may take longer than expected, even

though directions have been carefully followed. The
process may be Improved by:

(1) using a pressure canner, and
(2) beginning with hot tap water when heating

larger quantifies of water.

Most syrup or sauce mixtures -- and all types of frying

-- cook at temperatures much higher than boiling water.

Such temperatures could eventually harm cooldop sur-
faces surroundlng heatlng units.

8 NEMTC59

QU $Tt@ $ & ANSW'E $

O. Can I use speclal cooking equipment, like an oriental

wok, on any of the cootdng elements?

A. We recommend that you use only fiat bottomed

woks. Cookware without flat surfaces Is not recom-

mended.

Q. May i can foods and preserves on my maintop cook-

Ing elements?

A. Yes, but only use cookware designed for canning

purposes. Check the manufacturer's Instructions

and recipes for preservlng foods. Be sure canner Is

flat-bottomed and fits over the center of the cooking

element selected. Canning generates large amounts
of steam; be careful to avoid burns.

Q. Why am I not getting the heat Ineed from my selected

cooking element even though the knob is onthe right
setting?

A. Use cookware with flat bottoms and center the cook-

ware on the coils of the cooking element selected.

Metal cookware will conduct heat best.

OVIN IIIQOIIHQ

PRIilPtlIATIItlII

When recipes require preheating, have food nearby
before you open the oven door. if the oven door is
allowed to remain open for more than a brief time,
the preheat temperature will be lost.

Let the oven preheat thoroughly before cooking
baked products. Listen forpreheat notlficationtone
(if equipped) or watch for the indicator light to go off.
If your range does not have either of these features,
preheat for 10 minutes and put the food in the oven.

GI!III!II_I. _161-!i$

• When cooking a food for the first time In your new
oven, use time given on recipes as a guide.

Your new oven has been set correctly at the factory

and Is more apt to be accurate than the oven it

replaced.
After you have used your oven for awhile, if you feel

your oven should be hotter or cooler, you can adjust

it yourself. See TEmPeRATURE AIDJ USTMEHTS
In this manual.

= NO PEEKING-- Opening the door too oftento check

food during baking will allow heat loss and may

cause poor baiting results.

, There may be some odor when the oven Is first used.

This Is caused by the heating of new parts and

insulation.

o Do not cover an entire oven rack with foil. The foil

can block normal heat flow and cause poor baking

results. Do not place any foil directly above the bake
element. Foll used on the oven bottom under the

element may damage the oven surface; therefore, It

should not be used. See ltlustration at thetop of the
next column.

_AKEWA_IE

, Cookies should be baked on flat cookie sheets

without sides to allow the air to circulate properly.

, Cakes, muffins, and quick breads should be baked

In shiny pans --to reflect the heat -- because they
should have a light golden crust. Be sure the
underside of the pan Is shiny, too. Darkened under-

sides will absorb the hea_ and may cause over-
browning on the bottom of your food.

, Yeast breads and pie crusts should be baked in

glass or dull (non-shiny) pans --to absorb the heat

because they should have a brown, crisp crust.

. Oven temperatures should be reduced 25 degrees

below recommended temperatures if exterior of pan

Is predarkened, darkened by age or oven proo_

glass. NEOVC34

OVEN CONTROLS (©on i.u®d)

TO SET BAKE:

BAKinG

. Always follow recipe carefu!ly.

° Me3sure Ingredients properly.
. Usa proper pan and rack placement to obtain the

best cooking results.

NOTE_

YGUR OVEN HAS FOUR (4) RACK POSnTHOHS,
THE TOP LEVEL IS ONLY A GUaD_; IT CANNOT

BE USED AS A RACK POSITION!

TOP LEVEL: GUIIDE ONLY!

POSITIONS

O

4

3

2

-1

Set the OVEN CONTROL

OFF

KNOB to the desired tem-

peratura. Example at right
shows the oven tempera-

ture set to 350 °,

.

When baking is finished, turn the OVEN CONTROL

KNOB Is turned to the "OFF" position.

ROASTB_IG

Roasting Iscooking tender cuts ot m_'-ts with dry heat. it
is not necessary to Preheat your oven before roasting.

Place pans on the oven racks with 1" to 1 !/2" of air
space on all sides of each pan. Avoid overcrowding

the oven.

When baking several Items, stagger pans so that no

pan Is directly above another.
Pans too close to each other, to oven wafts or to the

oven bottom block the free movement of air. Im-
proper air movement causes uneven browning and

cooking.

GENE_L ROASTI]NG BNSTIRUCTIONS

1. Place meat (fatty side up) on a masting rack or In a

shallow pan about the same size of the meat.

2. Place pan In No.1 or No. 2 rack position.

3. Turn the OVEN CONTRG1L KN(_B to the desired

temperature.

NOTE:
Remember that most meats continue to cook Internally

after being taken out of the oven.

10 NEOVC35

II£011111

il£1)ilLl lI!iI lllP$_

V_)_ _ve_ _Ioo_, should

After placing food on the broiler pan and grid, put the

pan on an oven rack in the proper position. The recom-
mended rack position and cooking time can be found In

the chart below. If your range Is connected to 208 volts
you may want to use a higher rack posttlon.

The closer the food is to the broil element, the faster the
meat browns on the outside, yet stays red to pink In the
center. Moving the meat farther away from the elemen_
lets the meat cook to the center while browning outside.

Side one should be cooked I - 2 minutes longer than
side two.

o Use otlty the brolerpan and grid that came with your

range for brollng. They are designed for proper
dralr_ag9 of fa_ and IquJds and help prevent spatter,

smoke or fire.

, @e _e_ lp_'ehea_ _,_Jhenbro_lin_= For even broiling

on both sides, start the food on a cold pan.

o Trim the outer layer of fat from steaks and chops. Slit

the faly edges to keep the meat from curling.

- For m'_dmurn juiciness, salt the first side just before
turnang the meat. Salt the second side just before

se_JIng.

. Brush chicken and fish with butter several times as

they broil When broiling fish, grease the grid to

prevent slcklng. Broil chicken with sktn side down.

i iS nol necessary 1o turn fish.

o _eve_ leave a soiled l_oiler pan in the range.

Grease In the pan may smoke or burn the next time
the oven Is used.

= Be sure you know _he correct procedure for putting

eu_ a grease fire. See the section ea safe_y.

Rack

Posi_io. To_al T_me

Foo_

Steak- 1" Thick

Rare

Medium

Well Done

Ground Beef Patties

IVledium.1" Thick

Medium-I/2" Thick

Pork Chops- 1" Thick
Fish (Fillets)

Chicken (Pieces) 2 45.55

This chart is a general guide. The size, weight, thick-

ness, and starting temperature of the food, as wel as

your own personal preference, will affect the cooking
time. Times in the chart are based on the food being at
refrigerator temperature_ The _.S. Depa_er_ o_

Agricul_u_,e ne_es _ha_ mea_ cooked rare is pop_-
Ila_'_Ibu_ coo_ieg mea_; 1o o_ly _40°F _r_ay allow
sere poiso.i_g organisms 1_osu_ive.

= Highes_ (_i.u_es)

1 = Lowes_

4 9-11

3 13-15

3 21-23

3

4

3
3

16-18

27-29

11-13

7-9

PI$1TIIIIIIG lllilli)lllill PAI I

8roll_g is co#king by direct heat from the broil element.

T_n_er c_._ of meat or marinated meat should be se-
g_c_edfor broth_g. For best resuls steaks and chops

should be al leas_ 3/4" _hlck.

TO $_T BROIL:

1. Set the OVEN CONTROL
_HOB to BROIL. OFF

,

When broiling is finished,

turn the _VIEH CONTROL

_NOI_ to the "OFF" posi-

tion.

11

NEBRL28-4