KitchenAid 1954, 1955, 1956 User Manual

Installation and Operating Instructions for

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6

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4

5

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11

3

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12

NORTHSTAR

Electric Ranges (Model 1954)

Gas/Electric Combos (Model 1955)

Gas Ranges (Model 1956)

Thank you for purchasing a Northstar Retro Range.
You have purchased a quality, world-class product.

Years of engineering experience have gone into its manufacturing.

To ensure that you will enjoy many years of trouble-free

operation, we have developed this User Guide.

It is full of valuable information on how to operate and maintain

your range properly and safely. Please read it carefully.

BY

#1704-8

GAS RANGE WARNING

WARNING: If the information in this

manual is not followed exactly, a fire or

explosion may result causing property

damage, personal injury or death.

– Do not store or use gasoline or other flammable

vapors and liquids in the vicinity of this or any other
appliance.

– WHAT TO DO IF YOU SMELL GAS.

• Do not try to light any appliance.

• Do not touch any electrical switch; do not use any

phone in your building.

• Imme d iately c a ll your g a s suppl i er from a

neigh bou r’s phone. F oll ow the gas s upp lie r’s
instructions.

• If you cannot reach your gas supplier, call the fire

department.

– Installation and service must be performed by a

qualified installer, service agency or the gas supplier.

BEFORE USING YOUR RANGE READ THIS BOOK CAREFULLY

If you received a damaged range:

Immediately contact the dealer that sold you the range.

Before you request service:

Check Troubleshooting. It lists causes of minor operating problems that you may be able to correct yourself.

TABLE OF CONTENTS

Sa f e t y In S t r u c t I o n S – All Models ........................... 3

am p e r a g e re q u I r e m e n t S – BTU’s ......................... 4

Sa f e t y In S t r u c t I o n S – Gas ...................................... 4

In S t a l l I n g yo u r ra n g e .......................................... 5

In S t a l l a t I o n of ra n g e In t o ca b I n e t S ............. 6

In S t a l l I n g yo u r ex h a u S t ho o d .......................... 6

Sm o o t h to p el e c t r I c co o k t o p .......................... 7

Se l e c t I o n o f po t S & pa n S

f o r el e c t r I c to p .................................................. 7

gr I d d l e – Optional ....................................................... 9

ga S co o k t o p ............................................................... 9

ga S bu r n e r cl e a n I n g ........................................... 10

ga S ad j u S t I n g f o r pr o p e r fl a m e ........... 10 & 14

ov e n ve n t - ga S ....................................................... 11

ga S Su p p l y Sy S t e m ................................................. 11

ga S ra n g e co n v e r S I o n t o lp ....................... 12-13

ov e n co n t r o l – cl o c k ........................................ 14

Setting the Clock ....................................................... 14

Using the Minute Timer ............................................ 14

Bake & Broil Preheating Oven .................................. 15

Automatic Timed Bake .............................................. 15

Delayed Bake ............................................................. 15

Broil and Vari-Broil................................................... 15

Self Cleaning Oven ........................................... 15 & 16

ma I n t e n a n c e & mI n o r re p a I r S ......................... 16

Removing Oven Door ................................................ 16

Lubrication & Minor Service .................................... 16

Wa r m I n g dr a W e r op t I o n .................................... 17

Removal of Storage Drawer ...................................... 17

co o k I n g tI p S ............................................................. 18

Convection Cooking Tips .......................................... 18

Broiling ...................................................................... 18

Convection Broiling .................................................. 18

General Broiling Tips ................................................ 19

Convection Roasting Rack ........................................ 19

Air Circulation ........................................................... 19

Oven Rack Positions .................................................. 19

Rack Placement for Specific Foods ........................... 20

Using Aluminum Foil in the Oven ............................ 20

ro a S t I n g ch a r t ....................................................... 21

ba k I n g ch a r t ........................................................... 22

br o I l I n g ch a r t ........................................................ 22

co n v e c t I o n co o k I n g ........................................ 23-25

WI r I n g dI a g r a m ...................................................... 27

cl e a n I n g gu I d e ........................................................ 28

tr o u b l e S h o o t I n g .................................................... 29

Se r v I c e ......................................................... Back Cover

Wa r r a n t y ................................................... Back Cover

2

SAFETY INSTRUCTIONS

(All Models)

IMPORTANT! Save these instructions for the local
inspector’s use.

WARNING! Prior to installing this appliance, read the
Safety Instructions as they relate to Installation on pages
4 through 6 of this manual. Failure to follow these instruc­tions could result in serious electric hazard, risk of fire,
and/or personal injury.

Models 1954 and 1955 are equipped with a 240 volt,
standard range power cord & plug. See page 4 for amp
ratings of each model.

Models 1956 comes with a 120 volt, 10 amp power cord
& plug.

Use this appliance for its intended use, as described in this
manual.

Never use your appliance for warming or heating the
room.

Do not assume that you know how to operate all parts of
the range. Some features may work differently from those
of your previous range.

Do not climb, stand or hang on the door or range top.
This can damage the range or tip it over, causing severe
personal injury.

Children

Do not leave children alone in the area where your range
is in use. They should never be allowed to stand or sit on
any part of this appliance.

Instruct your small children that the range is not a toy and
could hurt them. As your children grow up, teach them the
proper and safe use of the range.

Children must be taught not to use the oven door as a
stepping stool to reach the cabinet above, as it may result
in an injury.

Caution

Do not store items of interest to children on console
above the range or on the back of the cooking surface.
Children climbing to reach items could be seriously
injured.

When cleaning cycle is on, the oven door and cooking
surface will be hot. Keep children away from the range as
a safety precaution.

Storage

Do not store gasoline, flammable vapors or materials, etc.,
in the oven, storage drawer, warmer or around the appliance
area.

Hot Surface

Exercise caution. Surfaces may be hot enough to burn.
Electric elements may be hot even when they appear dark
in color.

Do not operate surface burners without utensils in place.
Allow elements and burner surfaces to cool before cleaning.

If a wet sponge or cloth is used to wipe spills on a hot
cooking area, be careful to avoid steam burn. Some cleaners
can produce noxious fumes if applied to a hot surface.

Loose clothing of flammable material (pot holders) could
ignite if brought in contact with hot burners and may
cause severe burns.

Moist or damp pot holders on hot surfaces may result in
burns from steam. Do not let pot holders touch hot heating
elements. Do not use towels or other bulky cloths as pot
holders.

Cooktop temperatures increase with the number of
elements on. With three or four elements turned on,
surface temperatures are high. Exercise care when
touching the cooktop.

Fire (Optional Exhaust Hood)

Keep the hood and grease filters clean to maintain good
venting and to avoid grease fires.

Do not let cooking grease or other flammable materials
accumulate in or near the range.

Grease

Grease is flammable and should be handled carefully.
Avoid letting grease deposits collect around the range in
vent fans. Don’t leave cans of drippings sit around the
range; refrigerate or dispose of promptly. Let quantities
of hot fat (a pan of deep fat for example) cool before
attempting to move or handle it. Grease fires can often
be extinguished by quickly putting on the pan lid or by
covering with baking soda. Do not attempt to extinguish

with water because this will spread the fire.

Never pick up a flaming pan.

Oven

Stand away from range when opening the oven door. Hot
air or steam which escapes can cause burns.

Do not heat unopened food containers in the oven. Pressure
could build up and the container could burst, causing
injury or damage to the range.

Keep oven vent ducts unobstructed.
Keep oven free from grease build up.
Place oven rack in desired position while oven is cool.

If rack must be handled when hot, do not let pot holder
touch heating elements in the oven.

Pull out oven rack to the rack stop to reduce chance of
burns from touching hot surfaces of the door and oven.

When using cooking or roasting bags in oven, follow the
manufacturer’s directions.

Do not use your oven to dry newspapers.

Aluminum Foil

Do not use aluminum foil to cover oven racks. This will
restrict heat circulation.

3

Plastics

All plastics are vulnerable to heat, although some will
withstand higher temperatures than others. Keep all
plastics away from parts of the range which may become
slightly more than warm when the range is in operation.

Self-Cleaning Oven

The door gasket is essential for a good seal. Care should
be taken not to rub, damage or move the gasket.

Do not use oven cleaners on self-cleaning ovens prior
to clean ing. Damage may occur to oven finish at high
temperatures. Remove aluminum or plastic utensils, food
or combustible materials from oven and cooktop before
self-cleaning. (See Self-Cleaning – Page 15)

NOTE: Oven cleaner will not harm porcelain oven but
should not be used in conjuction with selfcleaning.

Surface Cooking

Use proper pan size. Select pans large enough to cover the
element. The use of undersized pans will expose a portion
of the element which may result in burns, ignition of
clothing or spillovers directly on element.

Never leave surface units unattended at high heat setting.
Boil over or boil dry conditions could result in a fire.

Do not use glass or glazed ceramic cookware on the
surface burners, as sudden change in temperature may
break them.

Always turn off surface unit, before removing pots or
pans.

Turn handle of the pan toward the center of the cooktop,
without extending over nearby elements. This will reduce
the possibility of accidentally overturning the pan.

Let hot pans cool in a safe place, out of the reach of young
children. Never set hot pots on a combustible surface.

Do not use decorative metal covers on electric surface
elements. A covered element, when turned on, could result
in a burn or damage to the element.

Frying

Use as little oil as possible. Filling the pan too full of oil
can cause spillovers when food is added.

Foods for frying should be as dry as possible. Frost on
frozen foods or moisture on fresh foods can cause hot oil
to bubble up. Spillovers, fire and burns from splatters could
occur.

Use a deep fat thermometer whenever possible to prevent
overheating oil beyond smoking point.

Service

Do not repair or service any part of the range unless
specifically recommended in this manual. All other
servicing should be referred to a qualified technician.
Disconnect the range from wall receptacle, fuse, or breaker
before performing service.

Safety

Your range, like many other household items, is heavy
and can settle into soft floor coverings such as cushion
vinyl or carpeting. When moving the range on this type of
flooring use care.

If your range must stand beside a refrigerator, allow at
least 2” between the two appliances for air circulation. The
heat from the range may affect refrigerator performance.

Make sure that all the packing materials have been removed
and that all controls are in the off position before plugging
in the power cord.

Electrical Connection

Amperage requirements BTU’s NAT BTU’s LP

Model 1954- 40 Amps, 240 Volts — —

1955- 25 Amps, 240 Volts 43,000 38,700

1956- 10 Amps, 110 Volts 58,000 52,200

All ranges come with standard 4 wire range cord attached.
This cord must be plugged into a standard range receptacle
provided by your electrician.

SAFETY INSTRUCTIONS – GAS

Important Instructions

Do not use range as a heater. Never use the range as a

kitchen heater. Prolonged use of the range without adequate
ventilation can be hazardous. Oven controls and top burners
are not designed for home heating and component failures
that may result from such abuse are definitely not covered by
the warranty.

WARNING: This product must be installed by a licensed
plumber or gas fitter, when installed within the Common­wealth of Massachusetts. Massachusetts approval code
#G1-1202-18.

Deep Fryer

Use extreme caution when moving a hot grease kettle or
disposing of hot grease.

Ventilating Hoods

Clean ventilation hood frequently — grease should not be
allowed to accumulate on hood or filter. When flaming
foods under the hood, turn the fan off. The fan, when
operating, may spread flame.

#1 This installation must conform with local codes and
ordinances. In the absense of local codes, installations must
conform with American National Standard, National Fuel
Gas Code ANSI Z223.1–latest edition (**) or CAN/CGA­B149–latest edition (***) installation codes.

#2 Input ratings shown on the serial/rating plate are for
elevations up to 2,000 feet (609.6 m). For elevations above
2,000 feet (609.6 m), ratings are reduced at a rate of 4% for
each 1,000 feet (304.8 cm) above sea level.

4

Mobile Home Installation

The installation of this range must conform to the
Manufactured Home Construction and Safety Standards,
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 Homes Installations 1982
(Manufactured Home Sites, Communities and Setups),
ANSI A225.1q/NFPA 501A* or with local codes.

The installation of this range must conform with the
current standards CAN/CSA-Z240–latest edition*** or
with local codes. When this range is installed in a mobile
home, it must be secured to the floor during transit. Any
method of securing the range is adequate as long as it
conforms to the standards listed above.

Note: The metal chassis of the range MUST be earth­grounded in order for the control panel and burner spark
ignition to work. Check with a qualified electrician if you
are in doubt as to whether the metal chassis of range is
earth-grounded.

Copies of the standards listed may be obtained from:

* National Fire Protection Association

Batterymarch Park
Quincy, Massachusetts 02269

** American Gas Association

1515 Wilson Boulevard
Arlington, Virginia 22209

*** Canadian Standard Association

178 Rexdale Boulevard
Rexdale (Toronto), Ontario M9W 1R3

Floor Covering

Never install a range over inferior kitchen carpeting, vinyl
tile or linoleum. These should be able to withstand at least
175°F without shrinking, warping or discoloring.

Curtains

If your range is near a window, use an appropriate window
treatment. Do not use long curtains which could blow over
the top burners and create a fire hazard.

If You Smell Gas

If this is a new range installation, your installer has not
done a proper job of checking for leaks. Connections can
loosen in transportation. If the range connections are not
perfectly tight, you can have a small leak and therefore a
faint gas smell.

FINDING A GAS LEAK IS USUALLY NOT A
“DO IT YOURSELF” PROCEDURE.

Some leaks can only be found with the controls in the
“on” position exposing the user to serious burns. Never
use a match or flame to locate a leak. Turn off the gas to

the range and call a qualified serviceman.

Flame Size: Top burner flame size should be adjusted so

it does not extend beyond the edge of the cooking utensil.
Excessive flame is hazardous.

Use of High Flame: When using a high flame, never
leave any pans unattended on this heat setting for long
periods. Hot oil is particularly hazardous since it can
become hot enough to ignite.

Do not obstruct the flow of combustion and ventilation air
to the range.

Any openings in the wall, behind the range or the floor
under the range must be sealed.

Venting

Never block the vents (air openings of the range). They
provide the air inlet and outlet which is necessary for the
range to operate properly with correct combustion. The
oven vent is located at the rear of the main top.

Type of Gas

Natural and LP Gas (propane). Ranges are factory
assembled for natural gas unless otherwise specified and
cannot be used with LP Gas without some adjustments.
Be sure your range is correctly adjusted by a qualified
serviceman or installer for the type of gas on which it is to
be used. (See Conversion, page 12).

NOTE: In this manual, propane is referred to as LP
(liquid petroleum).

Gas hook up locations - Model 1955: The 1/2” steel gas
elbow exits the stove on the right side, 34” off the floor.
On Model 1956, the connection is located in the center,
2” off the floor.

INSTALLING YOUR RANGE

Be sure your appliance is properly installed and grounded
by a qualified technician in accordance with the installation
instructions and local building codes.

Power cord installation

The new U.S. revised electrical code states that all new
construction must use a FOUR WIRE range power cord.
Existing construction may use a three wire range power
cord. NOTE: The difference is, a four wire cord has a

separate ground. A three wire cord is grounded through
the neutral.

Installation, adjustment and service of this range must
be performed only by a qualified gas range installer or
electrical serviceman. This is necessary to insure proper
operation of the range and to avoid the possibility of
damage to the range or injury to the users.

WARNING: Be careful when reaching into storage cabinets
above range while it is in operation. One might accidentally
contact a hot burner when using a hand for support or have
one’s clothing come in contact with top burner flame.

5

Location

If possible, the range should be located to avoid the main
“traffic path” through the kitchen or where an open door
might block a passageway or create an awkward working
situation. If possible, it should be so located where cabinet
working space is available on either side. Drafty locations
should be avoided to prevent gas burner outage and poor
air circulation.

Temperatures

To cook, you must have heat. Some parts of the range are
therefore going to get warm or even hot. Consider this in
choosing a range location. Do not leave children alone or
unattended near the range when it is in use. Let burner
grids and other surfaces cool before touching them or
leaving them where children can reach them.

Clearances

This range may be installed with adjacent surfaces
touching the base cabinets and the back flush with the back
wall. Models 1955 and 1956 gas ranges require a CGA/
AGA approved stainless steel gas flex line or a flexible
copper coil 1/2” in diameter and at least three feet long so
the range can be moved for service.

To eliminate the risk of burns or fire by reaching over
heated surface burners, cabinet storage above the range
should be avoided. If overhead storage is unavoidable,
clearances between the cooking surface and unprotected
wood or metal overhead cabinets must be no less than
32”. The clearances on electric models between the
cooktop and unprotected overhead cupboards is 30”. This
distance may be reduced to 24” when the bottom wood
or metal cabinets are protected by not less than 1/4” thick
flame retarding millboard covered with not less than No.
28MSG sheet steel, 0.015” thick stainless steel, 0.024”
thick aluminum or 0.020” thick copper.

NOTE: Clearances specified to combustible construction
(walls and materials) are based on a temperature rise of
wood resulting from appliance operation. These clearances
are suitable for walls of studding, lath and plaster or other
types of combustible material which have a density of
20 lbs. per cu. ft. or more. No evaluation of clearances
has been made for low density cellulose, fibre board and
similar materials which have a density of less than 20 lbs.
per cu. ft., nor to plastic tiles or sheeting.

The maximum depth of upper cabinets installed above the
range is 13”.

Minimum Clearances to Combustibles

A B C D E F

All Model Electric 1954
Combo Model 1954 3”
All Gas Model 1956 3”

0” 0” 30” 0” 0” 13” max.

min.
ht. 18”
min.
ht. 18”

3”
3”

min.

32” 0” 0” 13” max.

ht. 18”
min.

32” 0” 0” 13” max.

ht. 18”

1 = End of section of overhead cabinet
2 = Overhead center cabinet
3 = End wall or divider
Exhaust Hood Dimensions – 30” W x 22” D x 6” H
Hood should be installed 28” to 30” from the bottom of
hood to the range cook top.

See Full Installation information

in Exhaust Hood Manual.

It is the responsibility of the installer to comply with the
installation clearances specified in this manual.

Cabinet Openings

This range will fit into a 30 1/4” cabinet opening.

Leveling Your Range

Place rack in oven. Place level on rack, first side to side,
then front to back.

See the Minimum Clearances Chart for electric and gas
models below.

If the range is not level, adjust leveling legs up or down with
pliers or your fingers until range is level.

NOTE: Oven must be level for satisfactory baking
performance.

6

ELECTRIC COOKTOP

Surface Elements
Controls

Control knobs must be pushed
in before turning them to a
setting. They can be set anywhere

between MAX and MIN.
The controls for the surface

elements provide infinite heat

settings. The numbers on the dial
serve as a reference. The control can be turned to any
setting to provide the exact heat required.

NOTE: The “Push to Turn Safety Control Knobs” on
the range are designed for child safety and to prevent
accidental operation.

Before using your glass cooktop for the first time: turn
the elements on MAX without a pan for 5 to 8 minutes
or until smoking stops. This smoking is normal and
non toxic.

High Speed Radiant - Electric Top Burners

Consists of a set of special RADIANT HEATER coils
embedded in thermal insulation. The element is designed
for fast heat response. You can see it light up almost
immediately.

Each element is fitted with a thermal limiter to ensure
the ceramic glass does not exceed the maximum SAFE
operating temperature. You may notice the element going
on and off a number of times during use. This is a normal
occurrence.

To maximize the efficiency of this type of element we
suggest you use it similarly to your previous burner. Turn to
maximum until the desired temperature is reached, then turn
it down to the setting that best maintains the desired heat.

• H or 9 – To start foods cooking and to bring foods
to a boil.

• 8-7 – To hold a rapid boil.

• 6-5 – To fry foods.

• 4 – To cook large amounts of vegetables

• 3-2 – To keep food cooking after starting it

on a lower setting.

• L – To keep foods warm until ready to serve.

Cookware

The best cooking results and the most economical use of
electricity will be achieved by using smooth, flat-bottom
pans. Pans should be at least the same size or slightly
larger than the cooking area. Ceramic cookware suitable
for stovetop cooking may be used. If pans smaller than the
size of the heating element are used, care should be taken
as the handles may get hot.

Built into each element, is a safety device which protects the
element from overheating. If using pans which are not ideal,
for example concave or convex bottom pans with shiny
bases, or those with ridged or grooved bottoms, the thermal
limiter can cause the element to switch off and on during
cooking, which means that food will take longer to cook.

Very thin, badly dented, and distorted pans with uneven
bottoms should not be used.

Pans with very shiny or reflective bottoms should not be
used.

Never place utensils with a skirt (e.g. a wok) on the heated
area.

Pans should not have rough bottoms. Do not slide pots on
the ceramic glass cooking surface, as this may mark or
scratch the cooktop.

If pans with aluminum bottoms are slid across the cooking
surface, metal marks could result. Such marks are easily
cleaned with any non-abrasive stainless steel cleaner,
provided they are removed immediately and not allowed
to bake onto the surface.

Any guidelines or recommendations given by the saucepan
or cooking utensil manufacturer should be followed.

SELECTION & USE OF POTS & PANS

Flat Bottoms

Thick, flat bottoms absorb and distribute the heat from
the element more evenly. Thin, uneven bottoms waste
energy and create hot spots that may burn the food onto
cookware.

Glass cooktops require heavy gauge flat bottom pans for
best cooking results.

Check flatness with a ruler or straight edge. See figure 7.

Hot Lights

Hot lights are provided in the glass of all smooth top ranges.
Light glows when a burner becomes hot and shuts off when
the burner has cooled.

Controls

The radiant heating elements are controlled by a commonly
used Infinite Heat Switch that works on the principle of
percent on, percent off. For example, when the switch is
turned to the medium setting, the element will be on only
50% of the time. Because of the fast heat-up with these types
of elements, you will notice the units switching on and off.

Figure 7

Pot Diameter

Select element to match pan diameter. The pot should
be slightly larger than the element to obtain best energy
usage, and avoid spillovers flowing directly onto element.

7

Do not use pans extending more than one inch beyond
element, except while canning. See figure 8.

Figure 8

Small diameter pans waste energy and spillage can flow
onto element. This increases chance of fire and burns.

Use non-stick coated cookware, for easier clean up.
Glass or pyroceram pans should be used only as the
manufacturer describes.

Pressure cookers, deep fat fryers, canners, etc. must be of
the correct size and have flat bottoms to work properly.

Energy Tips

Use cookware with tight-fitting lids, and flat bottoms
which completely cover the heated portion of the element.
Watch foods when bringing them to cooking temperatures
at high heat. When food reaches cooking temperature,
reduce heat to lowest setting that will keep it cooking.

Use residual heat with surface cooking. For example,
when cooking eggs in the shell, bring water to a boil,
then turn element off, and allow heat in water to complete
cooking.

When boiling water for tea or coffee, heat only the amount
needed. Do not use a wire trivet or any other kind of heat
retarding pad between the pan and the element.

Things Not To Do On A Ceramic Cooktop

• Do not leave pots unattended or elements ON for

extended periods of time. If an element is mistakenly left
on for an extended period of time the built in thermal
limiter will ensure that the heat build-up is insufficient
to cause any adverse effects.

• Do not cook directly on the ceramic cooktop. The

surface of the cooktop can be damaged, and will be more
difficult to clean.

• Do not use wire trivets mats or aluminum foil. They

offer no cooking advantages and can damage the ceramic
glass surface. Never place plastic or any other material
which might melt on any part of the cooktop.

• Do not use the cooktop as a chopping board or cutting

surface. This type of use can scratch the surface.

• Do not leave heavy spills during cooking. Turn heat

off and allow surface to cool down. Remove the spills
with a clean, damp cloth (no detergent), taking care to
avoid burning fingers. If there is detergent in the cloth,
you may leave a layer of soil-laden film on the cooktop
surface, which can result in discolouration next time the
element is switched “on”. If a detergent film builds up,
use a ceramic glass cleaner-conditioner.

Care and Cleaning

To keep the exterior chrome trim in spotless condition,
wipe with a warm soapy cloth. Do not clean hot ceramic

surface with a soapy cloth, use automotive chrome
cleaner on cool surface.

See page 28 for complete cleaning guide.

Caution - Product Damage Hazard

Before using any cleaners, ensure that it is suitable for
application on chrome trim.

Make sure that the glass ceramic surface has cooled down
before applying any cleaning materials.

1. Saving on Cleaning Time

• Make sure the bottom of pots and pans and cooking area

are clean and dry.

Select correct heat settings and use saucepans large

enough to accommodate food and liquid to eliminate
boilovers and splattering.

• Wipe up food spills and splatters from adjacent heating

areas before cooking.

• Do not drag or slide pots along the surface.

2. Daily Care

• Use a ceramic glass cleaner-conditioner, available

at supermarkets and major department stores. As the
cleaner-conditioner cleans, it leaves a protective coating
of silicone on the smooth surface, which helps prevent
scratches and abrasions in which food particles can
collect. It also helps prevent the build-up of mineral
deposits, and will make future cleaning easier.

• Apply a dab of cleaner-conditioner in the center of each

heated area to be cleaned.

• For normal cleaning start with about 1 ml (1/8 tsp) of

cleaner-conditioner, and apply more if needed.

• Clean unit with a damp clean paper towel. To remove

more stubborn spots, use a slightly dampened non­impregnated plastic or nylon pad specially made for
non-stick utensils.

• Wipe off this application with another clean, damp paper

towel, and wipe dry.

• Use liquid cleansers to remove any discoloration,

especially in hard water areas. A non-impregnated plastic
or nylon pad specially made for non-stick utensils may
also be used with these cleaners. Do not apply excessive
pressure while rubbing. This could cause scratches over
time.

• Apply cleaner-conditioner and polish with paper towel

or a soft dry cloth.

• Any smearing or hazing on the surface may be removed

with a lightly dampened paper towel, and polished with
a soft dry cloth.

• Do not use a sponge or a dishcloth. They may leave a

film of soil-laden detergent on the heating area which
may turn brown and resemble a discolouration the next
time the area is heated. If that should happen, cleaner­conditioner will remove it.

8

Warning

OPTIONAL
GRIDDLE

Personal Injury Hazard

• NOTE: If a wet paper towel is used to remove spillovers
from warm cooking area, be careful to avoid steam
burns.

• Never mix different household cleaning products.

Chemical mixtures may interact, with objectionable or
even hazardous results.

Do Use

Ceramic glass cleaner-conditioner should be used
regularly to clean and protect glass-smooth top cooking
surface. If you run out, you may temporarily use baking
soda as a cleaning powder.

Do Not Use

1. Household detergents and bleaches.

2. Impregnated plastic or nylon pads.

3. Soap pads; these will scratch and mark.

4. Household abrasive powders except where specified;

these may scratch depending on the pressure applied in
use.

5. Chemical oven cleaners, e.g. aerosols and oven pads.

These are caustic cleaners, and may etch the surface.

6. Rust stain or bath and sink stain removers, as these will

mark and etch the surface.

7. Metal scrubbers.

How To Deal With Burned-On Spots

1. Make sure area to be cleaned is warm to the touch.

2. The careful use of a stainless steel razor blade held at

approximately 30 degrees to the surface can be used to
remove stubborn burned-on spots from the surface.

3. Use cleaner-conditioner, and finally wipe the cooktop

clean with a paper towel or damp cloth.

If after the use of recommended materials there are some
persistent stains or marks on the cooktop, the unit should
be cleaned using a liquid cleanser. This will remove any
accumulated residue of cleaner-conditioner, and if applied
with a non-impregnated plastic or nylon pad for non-stick
pans, for at least three to four minutes, it will also take
off the film caused by salts and minerals before it has an
opportunity to discolor or develop into a problems. Finish
off with a touch of cleaner-conditioner, polish to a high
lustre.

Any smearing or streaking on the surface may be removed
with lightly dampened paper towel and polished with a
soft dry cloth.

Caution

Product Damage Hazard

Ceramic glass cleaner-conditioner should be applied
regularly after use of other cleaners, otherwise over
a period of time the surface of the ceramic glass may
roughen, and cleaning will become progressively more
difficult. Staining may also occur.

Important Notes

1. In the event of the cooktop being scratched, soil will
collect and appear as fine lines. These are not fully
removable, but can be minimized by the daily use
of cleaner-conditioner. These scratches do not affect
cooking performance.

2. Soil from sugar solutions must be removed from the
cooktop before the syrup has set, otherwise it can
permanently bond to the ceramic surface.

GRIDDLE OPTION

Griddle for Smoothtop (glass top)

Set griddle over a back/front burner combination. Turn both
burners on MAX for a couple of minutes or until griddle
reaches frying temperature. Temperatures may be adjusted
as required.

Griddle for gas burners

Set griddle on the left over the back/front burner
combination. Lock the notches of the griddle onto the
back & front grate fingers. First make sure that grates are
positioned on burners correctly. Turn both front & back
burners on to correct frying temperature.

Warning: Do not use two griddles on a range as damage
to the top can occur.

CANNING

For best results, use a flat bottom, heavy gauge canner.
Canners with rippled bottoms will not work on electric
burners because the bottom does not make enough contact
with the element.

Metal Marks

Certain metal pots, especially those with aluminum
bottoms may leave marks on the surface, especially if the
pan is allowed to slide. Use the cleaner-conditioner before
the unit is used again to prevent the mark from baking on
the surface.

GAS COOKTOP

Gas cooktops are more forgiving than electric cooktops.
Most cookware will work, although tight fitting lids are
recommended for efficient cooking on both. Always
adjust the burner controls so that flames do not extend
past the edges of pots or pans.

9

Top Burners

1/8"

Your gas range is equipped with “state of the art” “Sealed
Gas Burners” and an “Auto-Reignition System”. The
sealed gas burners spread the heat evenly across the
bottom of the cooking utensil and provide infinite heat
control. The auto-reignition system senses when a burner
flame has gone out and will automatically reignite that
burner. There are no standing pilots to light or adjust.

See this page for cleaning and maintenance of top burners.

Operating Range During a Power Failure

To light a top burner during a power failure, hold a lit
match to the desired burner head. Turn the corresponding
control knob to any numbered position. After burner
lights, adjust flame to desired setting.

GAS BURNER CLEANING

• The burner caps should be routinely removed and

cleaned. Always clean burner caps after a spillover.
Keeping the burner caps clean aids in proper ignition and
an even flame. Set burner caps into indents in burner base.

• For proper flow of gas and ignition of the burner, DO

NOT ALLOW SPILLS, FOOD, CLEANING AGENTS
OR ANY OTHER MATERIAL TO ENTER THE GAS
ORIFICE OPENING.

• Gas must flow freely through the small hole in the brass

orifice for the burner to light properly. This area must
be free of any soil and be kept protected from boilovers
or spillovers. ALWAYS keep the burner caps in place
whenever a surface burner is in use.

The gas oven requires electricity to operate.

Removal of Burner Knobs

Apply a piece of duct tape to the surface of the knob for
better grip. Pull off by hand or with a pair of pliers.

Manual Burner Adjustment On Low

The burners have been pre-adjusted at the factory for best
performance. You may manually adjust the low settings
up or down by removing the control knob while the burner
is lit and in the low position. While holding the valve stem
so it doesn’t turn, insert a small flat blade screwdriver into
the stem and turn the small brass screw slightly in either
direction until desired flame height is obtained. Valve
must be adjusted so low flame licks around burner cap no
less than 1/8”. See figure 11.

Occasionally check the burner flames for proper size and
shape as shown. A good flame is blue in color. If flames lift
off ports they are yellow and usually noisy. You may need
to clean the burners. See figure 12.

If Ignitors Continue to Click:

If your ignitors continue to click after lighting, the
probable cause is dirt or moisture around the burner,
or between the burner and ignitor. Clean these areas
thoroughly with household cleaner or soap and water.
Dry thoroughly or sparking may still occur. (You may
have to use a hair dryer to completely dry the area.) If
the condition persists, but on low setting only, you may
need to increase the burner flame (see “Manual Burner
Adjustment” – this page). If the condition persists, check
for damaged ignitors. Very rarely, the spark module may
need to be replaced. Ignitors and spark modules, with
installation instructions, can be ordered from Elmira Stove
Works, and must be serviced from under the cook top.

To Clean Burners:

1. Lift the burner cap straight up from the burner base.

Figure 11 Figure 12

NOTE: Low adjustment will not effect flame heights at
other settings. If a top burner flame has been adjusted too
low, the electronic ignitor may start to spark while burner
is on. Readjust flame until ignitor stops sparking.

Flame Appearance

The burners have been pre-adjusted at the factory to a
clean blue flame. On LP gas, a slight orange tip may be
visible. If flame is not as above, your gas serviceman
can check the regulator for proper setting with a water
manometer (U-gauge). The stove pressure should be
within + or - 10% of the pressure setting shown in this
manual.

2. Clean burner cap with warm, soapy water and a sponge.
You can also clean with a nonabrasive scrubbing pad or
cleanser. Do not clean burner cap in dishwasher.

3. If the gas orifice opening has become soiled or clogged,
use a cotton swab or a soft cloth to clean the area.

4. If ports are clogged, clean with a straight pin. Do not

enlarge or distort port. Do not leave anything stuck
in the ports.

5. After cleaning the orifice opening and ports, replace the
burner cap. Make sure cap is set straight on burner and
that the tabs on cap fit into the grooves of burner base.

6. Check the burner for proper lighting after cleaning.

7. Replace the burner cap, making sure the alignment pins
on the cap are properly aligned with the burner base.

10

8. Turn on the burner. If the burner does not light, check
cap alignment. If the burner still does not light, do not
service the sealed burner yourself. Contact a trained
repair specialist.

NOTE: If a gas burner burns with an uneven orange
flame, reposition the burner cap so it sits flat on the
burner housing. If burner lights slowly, have your gas
service person check the gas pressure to the appliance.

If a top burner flame has been adjusted too low, the
electronic ignitor may start to spark. Readjust flame until
ignitor stops sparking.

When cleaning around the surface burner, use care. If
cleaning cloth should catch the ignitor, it could damage it,
preventing ignition.

If surface burner does not light, check if ignitor is broken,
soiled or wet. If clogged, clean the small port beneath the
ignitor using a straight pin.

Wipe acid or sugar spills as soon as the cooktop has cooled
as these spills will discolor the porcelain.

See Cleaning Guide – Page 28.

-

OVEN VENTING

GAS TOP MODELS

The Oven Vent

Hot air and moisture
escape from the oven
through a vent in the
center rear of the
cooktop. Do not block
the vent. Poor baking/
roasting and bad
combustion can result.
The oven bottom must
be in place for burner
to bake properly on
model 1956.

GAS SUPPLY SYSTEM

Gas and Electrical Supplies

Before connecting to the supply systems, be sure that
the installation conforms with the local codes or, in the
absence of local codes, with the National Fuel Code,
ANSI Z223.1 latest edition or in Canada, CAN/CGA B149
installation codes. See page 4 for electrical requirements.

Gas Piping to Range

The gas supply piping to the range should be 3/4” pipe
which is then reduced to 1/2” at the regulator. With
“LP” gas, the size of the piping to the range should be
determined by your gas fitter.

When connecting pipe to the die cast regulator fitting, use
two wrenches. Excess pressure or tightening the pipe too
tight can cause the regulator to crack, resulting in a gas
leak or a possible fire or explosion.

Make sure that if flexible connectors are used in
connecting the appliance to the gas supply, they are AGA
and/or CGA approved. Poorly designed connectors can
be a source of gas leaks. Even if AGA/CGA approved
flexible connectors are used, the customer should be
cautioned against kinking or damaging the connection
when moving or cleaning the range. This could cause a
gas leak.

Manual Shutoff

Install a manual shutoff valve in the gas line, in an
accessible location, near the unit. Know where the gas
valve is so you can shut off the gas to the range quickly.
Suitable pipe thread sealant must be used which is
approved for use with “LP”/Natural gas. Be sure to use
this thread sealant on all pipe connections.

Pressure Testing

The appliance, and its individual shutoff valve must be
disconnected from the gas supply piping system during
any pressure testing of that system at test pressures in
excess of 1/3 psig (3.5kPa).

The appliance must be isolated from the gas supply piping
system by closing its individual manual shutoff valve
during any pressure testing of the gas supply system at
test pressures equal to or less than 1/2 psig (3.5kPa).

The gas supply pressure for checking the regulator setting
shall be at least one inch w.c. above manufacturer’s
specified manifold pressure.

Gas Leak Testing

After the final gas connection has been made, all the
top burner valves should be closed and the gas supply
and manual shutoff turned on. All connections in the
gas supply line and in the range should be tested with
soap suds or electronic sniffer for leaks. If a leak is
present, bubbles will appear. The leak should be stopped

11

by tightening the joint, or unscrewing completely and
applying additional pipe dope and re-tightened. Any
factory connections which may have been disturbed
should be retested.

A match should never be used when testing for leaks.
All fittings have been tightened and tested at the
factory. If a leak is detected, tighten the fitting. Don’t
use pipe dope on factory fittings.

RANGE TOP CONVERSION TO “LP”

Models 1955 & 1956

All our ranges are factory set to burn natural gas unless
“LP” is specified. To use the range on “LP” gas, please do
the following:

• Pull top forward about 2” then lift front. Raise the

service stay on each side to hold the top up.

• On the back right of the range unscrew the nut on top of

the regulator.

• Reverse the white insert pin by pulling it out of the cap,

reverse it, then snap it back into the cap. Replace cap
into body of regulator and tighten, making sure not to
disturb the regulator spring.

Order an “LP” kit from the factory. $35 UPS included.

Burner Large Medium Small

Nat. Gas #50 (1.75 mm) #55 (1.32 mm) #57 (1.09 mm)

LP/Propane #64 (.91 mm) #65 (.89 mm) #70 (.71 mm)
Store natural gas spuds so they are available for future
conversions.

Installation of “LP” Spuds

Apply masking tape to the end of a 7 mm nut driver to
help hold the gas orifice spud in the nut driver while
changing it. Press nut driver down onto the gas orifice
spud and remove by turning it counterclockwise and
lifting out, set gas orifice spud aside.

Gas orifice spuds are stamped with a number on the side.
Replace the LP gas orifice spud with the correct Natural
gas orifice spud.

Refer to the following chart for the correct Natural gas
orifice spud placement.

Conversion of Regulator to “LP”
on Model 1955

Figure 13 Nat. Gas LP Gas

Replacing rangetop orifices

Tools required to replace orifices.

Small adjustable wrench.

1. Remove the lift off burner cap.

2. With the small adjustable wrench, unscrew the brass
venturi and remove.

3. Unscrew the natural gas orifices in each of the top
burners using the 7mm nut driver included with orifice
kit. Replace with “LP” orifices listed below.

Nat. Gas LP/Propane

Front left superburner takes 1.75 mm (#50) .91 mm (#64)

Other front burners take 1.32 mm (#55) .89 mm (#65)

All rear burners use 1.09 mm (#57) .71 mm (#70)

Note: example. Orifices are stamped metric sizes. (00) is
the number drill equivalent.

4. Reinstall the brass
venturi.

Store nat. gas orifices
and nut driver so they
are available for future
conversions.

Whe n r epla cing t he
black caps, make sure
that the tabs in the cap
fit into the grooves of
the burner base.

Disconnect Power to Range

• Open oven door and remove it, see removal instructions

on page 16.

• With a Philips driver, undo the 2 screws holding the top

down.

12

Warning
– Fire Hazard

• Locate gas supply shut

off valve on the pressure
regulator.

• Shut off gas supply before

converting to L.P. gas.

• Make all conversions

before turning gas supply
valve back on.

Failure to follow these instructions could result in fire,
exposion or other personal injury.

OVEN CONVERSION MODEL 1956

To Convert Oven Bake and Broil Burner

1. Remove oven racks.

2. Use a 1/2” combination wrench to tighten the orifice
hood toward the pin (about 2 to 2-1/2 turns). The oven
bake burner flame cannot be properly adjusted if this
conversion is not made.

A. orifice hood
B. Pin
c. nAturAl GAs: increAse GAs – increAse flAme size (Preset

At fActory for nAturAl GAs)

A. PlAstic cover
B. GAs Pressure reGulAtor cAP with solid end

fAcinG out

c. GAs Pressure reGulAtor cAP with hollow

end fAcinG out
d. wAsher
e. GAs Pressure reGulAtor cAP

Conversion of Regulator to “LP”
on Model 1956 (gas oven)

• Remove storage drawer. See page 17.

• Locate the regulator at the rear of storage drawer

compartment.

• Remove the plastic cover from the regulator cap.

• With your fingers, turn the nut counter clockwise.

• Do not remove the spring beneath the cap.

• Turn the cap over so LP faces up and reinstall into regulator.

• Replace plastic cover over regulator cap.

d. lP GAs: decreAse GAs, deGreAse flAme size.

To Convert Oven Broiler Burner

1. Use a 1/2” combination wrench to tighten the orifice
hood toward the pin (about 2 to 2-1/2 turns. The
oven broil burner flame cannot be properly adjusted
if this conversion is not made. See “Adjust Oven
Broil Burner Flame” section.

2. Reinstall the storage or warming drawer.

3. Complete installation. See “Make Gas Connection”
and “Electronic Ignition System” sections.

Checking for proper cooktop burner and oven bake

burner flame is very important. Natural gas flames do
not have yellow tips.

IMPORTANT: You may have to adjust “LO” setting for
each cooktop burner.

13

If the “low” flame needs to be adjusted:

Standard Burner Adjustment

The flame can be adjusted using the adjustment screw in the
center of the valve stem. The valve stem is located directly
underneath the control knob.

1. Remove the control knob.

2. Hold the knob stem with a pair of pliers. Use a small
flatblade screwdriver to turn the screw located in the
center of the control knob stem until the flame is the
proper size.

3. Replace the control knob.

4. Test the flame by turning the control from “LO” to
“HI,” checking the flame at each setting.

If flame needs to be adjusted:

1. Loosen the lock screwon the air shutter located at the
rear of the broil burner.

2. Adjust the air shutter as need.

3. Tighten lock screw.

SETTING CLOCK – ALL MODELS

Check Operation of Oven Broil Burner

1. Close the oven door.

2. Set selector to broil, and thermostat to broil.
The oven burner should light within 8 seconds, under

certain conditions it may take the burner up to 50 to 60
seconds to light.

NOTE: Oven door must be shut for broil burner to operate.

Adjust Oven Broil Burner Flame (if needed)

Look through oven window to check broil burner for
proper flame. This flame should have a 1/2” (1.3 cm) long
inner cone of bluish-green, with an outer mantle of dark
blue, and should be clean and soft in character. No yellow
tips, blowing or lifting of flame should occur.

Setting clock initially or after power failure (if control is
flashing)

1. To set time: Touch UP or DOWN button until correct

time is shown.

Resetting time (if control is not flashing)

2. Push SELECT 5 tim es until CLOCK l ight i s

illuminated. Push UP or DOWN until correct time is
shown.

NOTE: You must act within 3 seconds or the function you
are trying to set will cancel.

SETTING MINUTE TIMER:

1. Touch SELECT once. 00:00 will appear. Within

3 seconds press UP for time in minutes.

14

BAKE OR BROIL

Turn Selector switch to bake or broil. Set oven thermostat
to desired temperature.

Preheating oven on bake normally takes about 15 minutes,
indicator cycle light will go out when oven has reached
temperature. The Broiler takes about 3 minutes to preheat.
After preheating, broiler may be set to variable tempera­tures by adjusting the thermostat.

DELAYED BAKE
(Oven turns on and off automatically:

1. Touch SELECT 2 times. Current time will flash. Press
UP until the correct START TIME has been reached.
Wait 3 seconds. Touch SELECT once. COOKTIME
will appear. Press UP until the proper cooktime has
been reached. Set the oven selector to AUTO and
thermostat to the correct temperature.

TIMED BAKE
(Oven turns off automatically):

1. Touch SELECT 3 times. COOKTIME will appear.
Press UP until the proper cooktime has been reached.
Set the oven selector to AUTO and the thermostat to
the correct temperature.

NOTE: On delayed bake and time bake allow an extra
12 minutes for oven to preheat.

OVEN LIGHT

Press LIGHT. Oven lights will turn on or off.

vs.

CLOCK vs. DIGITAL DISPLAY

If Clock does not agree with Digital Display

1. Press SELECT 5 times. Clock indicator will illuminate.

2. Press UP and DOWN arrows at the same time.

3. Adjust analog hands UP or DOWN to correct time.

4. 12:00 will appear on the display after 3 seconds.

5. Adjust digital time UP or DOWN to match the clock
hands. (start within 3 seconds)

SELF CLEAN

1. Touch SELECT 4 times. CLEAN will appear and 3:00
will be displayed on clock. Although we recommend
3:00 for most oven cleaning, by selecting UP or
DOWN you can change the length of the clean cycle.

Set the oven selector and thermostat to CLEAN.

Within 10 seconds the door will lock and the oven
will start to clean. If you want to cancel oven cleaning
press cancel. If the oven has reached 575°F the oven
door can only be opened after a 30 minute cool down
as shown on the clock. It is a good idea to remove
oven racks before cleaning oven as they will become
discolored.

Before You Start Self Cleaning

• Hand-clean the areas shown. They do not get hot enough
during the cleaning cycle for soil to burn away, and could
get baked on during cleaning. use hot water and detergent
or a soapy steel-wool pad for cleaning. Oven cleaners
may be used in oven but must be completely removed
before self-cleaning cycle begins.

NOTE: Do not clean, move or bend the gasket. Poor
cleaning, baking and roasting may result.

• Wipe out any loose soil or grease. This will help reduce
smoke during the cleaning cycle.

• Remove the broiler pan grid and anything else being
stored in the oven.

NOTE: If oven racks are cleaned in the self-cleaning
cycle, they will become discoloured and more difficult to
slide.

If you clean racks in the self-cleaning cycle, place them on
the 2nd, 3rd and 4th rack guides.

For Best Cleaning Results

• Clean the oven before it gets heavily soiled. Cleaning a
very soiled oven takes longer and results in more smoke
than usual.

• After the oven is cool, wipe up any residue or ash with
a damp cloth or sponge. If any spots remain, clean with a
mild abrasive cleaners or mildly abrasive pad.

• If the self-cleaning cycle does not get the oven as
clean as you expected, the cycle may not have been

set long enough or you may not have prepared the oven
properly. Set the self-cleaning cycle longer the next time
and hand-clean areas noted above.

By turning exhaust fan on while self-cleaning most

smoke and odor in kitchen will be eliminated.

15

Automatic Door Lock

As soon as you program the oven for the self-cleaning
function, the door will automatically lock. It will remain
locked throughout the entire cycle. The door will
automatically unlock when the temperature lowers to a
safe level.

Important: After self cleaning the oven, the oven
selector knob must be left in the clean position until the
oven has cooled down and the door has unlocked. If you
have turned the selector off prior to the door unlocking,
turn the selector and control to “Clean”. The door will
unlock. You can then turn the selector to “Off”.

MAINTENANCE & MINOR REPAIR

Removable Oven Door

The oven door is removable to allow easier manual cleaning
inside the oven if desired.

Clock Malfunction

If you have experienced a power surge or loss of power
recently, your clock may have “locked up”. Turn power
off to your range for about 15 seconds then reconnect.
This should reset clock/control and it should now function
normally.

REPLACING OVEN LIGHTS

To Replace Oven Light on Model 1956:

1. Unplug appliance or disconnect at the mail power

supply.

Removing the Oven Door:

Completely open oven door. In both back corners of the
door you will see door latches in the locked position.
Rotate both latches forward to the unlocked position.

Grasp outside edges of door with both hands.

• Begin closing door, at the moment the door stops

closing, lift and pull door toward you.

• Set door aside on a protective surface.

Resetting Breakers

In case of a stove malfunction, try resetting the breaker, at
the main breaker panel.

2. Replace the ove n lights with a #4452166 15W

appliance bulb. These bulbs are available from a
Whirlpool/KitchenAid dealer or from Elmira Stove
Works.

3. All cabinet lights are the rectangular 12 volt 5 watt

variety as shown below.

To Replace Oven Lights on all Models but
1956:

Lights on the range are 12-volt, 5-watt (maximum)
halogen bulbs.

Before replacing, make sure the oven is off and cool

1. Disconnect power.

2. Remove glass light cover by grasping the front edge

and pulling away from oven.

3. Remove bulb from socket. Do not touch bulb with

fingers.

4. Replace bulb, replace bulb cover by snapping back

into wall.

5. Reconnect power.

16

Lubrication

Lubricate the following with white lubricant:

• Oven door hinges (if they squeak).

• If burner control knobs stick, remove knobs and lubricate

around switch shaft with a small amount of white lube.
Replace knobs on switches.

IMPORTANT

If in doubt about how to handle service, call us at the
factory for help at: 1-800-295-8498.

OPTIONAL – WARMER DRAWER

• DO N OT REMO V E THE D RAWER U N LESS

ABSOLUTELY NECESSARY.

• If removing drawer, pull it out to the stop.

• Slide the black nylon tab on each side towards you.

• Slowly pull the drawer straight out of the ball bearing

track.

• When reinstalling the drawer, extend the ball bearing

track inside the stove fully towards you.

• It works best with 2 people, one on each side of the

drawer.

• Slowly push drawer straight into the track until it is fully

closed.

• Drawer should now open and close freely.

WARMING DRAWER CONTROLS

Setting the Temperature

Turn the warmer thermostat knob to the desired setting.
Temperatures can range from 80 degrees to 225 degrees.

WARNING: Food Poisoning Hazard! Do not let food sit
for more than one hour before or after cooking. Doing so
can result in food poisoning or sickness.

Moist-Dry Slide

The Moist-Dry slide allows you to open or close the vent
slots in the door. The MOIST setting holds moisture in,
while the DRY setting allows steam and moisture to escape
from the drawer.

To keep foods moist, put slide on MOIST, closing the
vents. Closing the vents will seal the drawer and keep hot
food soft and moist.

To keeps foods crisp, put slide on DRY, opening the vents.
Opening the vents releases moisture from the drawer and
keeps hot food crisp and dry.

The warming drawer is ideal for keeping hot cooked foods
at serving temperature. It may also be used for warming
breads and pastries.

Different types of food may be placed in the warming
drawer at the same time. For best results, do not hold food
longer than one hour. For small quantities or heat-sensitive
foods (such as eggs), do not hold longer than 30 minutes.

Food must be at serving temperature before being placed in
the warming drawer. (Breads, pastries, and fruit pies may
be heated from room temperature on the HI setting.)

Remove food from plastic bags and place in oven-safe
container. Cover foods with a lid or aluminum foil. Do
not cover with plastic wrap. Empty serving dishes and
dinner plates can be heated while the warming drawer is
preheating.

Proofing Bread

Proofing bread prepares dough for baking by activating the
yeast. Proofing twice is recommended.

To Proof:

1. Cover dough with lighly oiled wax paper and place

temperature safe bowl(s) directly on bottom of drawer.

2. Set control knob to 80°F

3. Place vent on MOIST setting.

4. Check dough periodically for proofing progress.

5. Verify doneness by pressing 2 fingers 1/2” (1.27 cm)

into dough. If indentation remains, the dough is ready.

For second proofing of dough, follow steps 1-4.

Warming Tips

• Do not line warming drawer with aluminum foil.

• Keep food covered if it was cooked with a cover on it.

• Use narrow strips of foil to shield pie crust edges from

further browning in drawer.

• Place tent-shaped foil loosely over meat or poultry to

prevent dryness and further browning while in the drawer.

• The use of aluminum foil to cover foods may cause

moisture to collect and drip into the drawer.

Storage or Warmer Drawer
Removal Instructions

• If the storage or warmer drawer is not removed or installed

properly, ball bearing race could be damaged.

17

CONVECTION COOKING TIPS

(For Convection Models)

Roasting tips

• Roast meats fat-side up in a shallow pan using a roasting
rack.

To learn how to use your convection oven to the best
advantage, refer to Convection Cooking on page 23.

1. The fan-forced hot air movement permits baking and
roasting on as many as 3 levels at once.

2. The Delay feature can not be used when using
Convection for baked items e.g.…pies, cakes, cookies.

3. There should be a minimum of 1” (2.5 cm) between
the walls and the pans used.

4. Position food in oven to allow free flow of air around
the convection fan.

5. Uniform spacing of baking dishes will produce the
most even results.

6. Place bread pans lengthwise facing the oven door.

7. Do not use aluminum foil for convection baking. It
may block airflow.

8. True convection cooking is used for baking breads,
cakes and other foods which require gentle heating.
This setting is also recommended when baking large
quantities of food on more than one rack.

Note: During convection cooking, the oven door must

remain closed. The fan will operate only when the
door is closed.

Convection cooking creates more moisture in the

kitchen than normal, usually because more food is
being cooked at one time. We suggest that the exhaust
blower be set on low when convection cooking.

9. For convection roasting, do not use a roasting pan
with high sides, as it cuts down the free flow of air
circulating around the food. Use the convection
roasting rack on the broiler pan.

10. Convection cooking of frozen convenience foods:

• Preheating the oven is not necessary.

• Cooki n g t imes w i ll be simi l ar to pack a g e

recommendations. Follow suggestions for oven
temperatures and use of cookie sheets and foil
coverings.

• Most foods are best placed in the middle of the oven.

• If more than one item is being cooked, stagger foods

on multiple racks for proper air circulation.

Closed Door Broiling only

2. Use the broiler pan and grid for broiling. They are

designed to drain excess liquid and fat away from
the cooking surface to help prevent spatter, smoke
and fire.

3. Turn food only once during broiling. Using tongs to

turn meats prevents loss of juices. Use Minute Timer
for timing each side.

• Use a roasting pan that fits the size of the food to be
roasted. Meat juices may overflow the sides of a pan that
is too small. Too large of a pan will result in increased
over spatter.

• Spatter can be reduced by lining the bottom of the
roasting pan with lightly crushed aluminum foil.

• A foil tent will slow down surface browning for long-
term roasting, as when roasting a turkey. Place tent­shaped foil loosely over meat to allow for air circulation.
Do not seal foil or meat will be steamed.

• Use an accurate meat thermometer to determine when
meat has reached desired degree of doneness. Insert the
thermometer into the center of the thickest portion of the
meat or inner thigh or breast of poultry. For an accurate
reading, the tip of the thermometer should not touch fat,
bone or gristle.

• After reading the thermometer once, push it further
into the meat 1/2 inch or more and read again. If the
temperature drops, return the meat to the oven for more
cooking.

• Check pork and poultry with a thermometer in 2-3
places to ensure adequate doneness.

• Poultry and roasts will be easier to carve if loosely
covered with foil and allowed to stand 10-15 minutes
after removal from the oven.

Convection Broiling

(On Convection Models)

1. Keep the oven door closed.

2. Use the convection roasting rack and broiler

pan for convection broiling. Convection broiling

is essentially high-temperature convection cooking,
combining fan-circulated hot air with the direct heat of
the broiler element.

3. Do not cover the roasting rack with tin foil as this will

block air flow and extend cooking time.

4. The circulating air creates a seal on all sides of the

food so that turning of foods is often not necessary.

18

General Broiling Tips

1. The surface of the food should be at least 3” (7.4 cm)
away from the broil element.

2. For steaks and chops, slash fat evenly, at 2” (5 cm)
intervals, around the outside edges of meat to prevent
curling.

3. Meats and poultry can be marinated before broiling.
Brush foods with barbecue sauce only during the last 5
to 10 minutes of broiling.

4. Place food on a cold pan to prevent sticking. If the rack
is hot, grease it or grease the food.

Convection Roasting Rack

(On Convection Models)

The Convection Roasting Rack is a specially designed
rack, ideal for use when roasting and broiling meats using
the Convection Bake and Convection Broil functions.
Place it in the broiler pan instead of the regular grid. It
raises the meat for better airflow to all sides for more even
roasting and broiling.

NOTE: Opening the oven door will cause heat loss,
longer cooking times and unsatisfactory baking or
roasting results. Rely on your timer.

Oven Rack Positions

Air Circulation

The hot air must circulate around the pans in the oven for
even heat to reach all parts of the oven. This results in
better baking.

For best air circulation:

• Place the pans so that one is not directly over the other.

• For best results, allow 1-1/2” to 2” (3.7-5 cm) of space

around each pan and between pans and oven walls.
There must be a minimum space of 1” (2.6 cm).

• When baking with one pan, place pan in the center of

the oven rack.

• When baking with two pans, place pans in opposite

corners of the oven rack.

Your oven has five rack positions. Rack position 1 is the
lowest position, or closest to the bottom of the oven. Rack
position 5 is the highest position, or farthest from the
bottom of the oven.

There are three straight racks. Be sure to position the oven
rack(s) before putting food into the oven or turning the
oven on.

To remove oven racks:

Lift rack at front and pull out.

To replace oven racks:

1. Place rear of rack on rack guides.

2. While lifting front of rack, push in all the way. Lower
front.

19

For Proper Cooking,
Follow These Guidelines:

• When using one rack, place the rack so the top of the
food will be centered in the oven.

• When using two racks, place racks in positions 3 and 1
(the closest to the oven bottom).

• Use only one cookie sheet in the oven at a time when
using the regular Bake setting.

Rack Placement for Specific Foods:

(For rack positions, see “Rack Positions” on page 19.)

RACK
FOOD POSITION

Frozen Pies 1 or 2

Angel and bundt cakes, 2
most quick breads, yeast breads,
casseroles, meats

Cookies, biscuits, 2 or 3
muffins, cakes,
non frozen pies

Using Aluminum Foil in the Oven

Do not use aluminum foil for convection cooking.
Aluminum foil may block airflow.

Do not cover the broiler grid with foil. Poor drainage
of grease may result in a fire.

When using aluminum foil for non-convection cooking
to catch spillovers from pies or casseroles, follow these
instructions.

• Place the foil on the oven rack below the rack with

the food. Turn foil edges up and make sure foil is about

1 inch (2.5 cm) larger all around than the dish holding
the food.

• Do not cover the entire rack with aluminum foil.
It will reduce air circulation and cause poor cooking
results.

OVEN SELF-CLEANING CYCLE

The self-cleaning cycle operates with the easy-to-use clock
control. See page 14.

20

STANDARD OVEN MEAT ROASTING CHART

- Roast at oven temperature of 325°F.*
*For chicken, set the oven temperature to 350°F.

Preheating is not needed.

- Place roasting pan on rack position 1 or 2. See page 19 for rack positions.

APPROXIMATE MEAT
APPROXIMATE MINUTES THERMOMETER
MEAT WEIGHT PER POUND TEMPERATURE

Beef

rolled rib 3-5 lbs

• rare 25-29 140°F

• medium 35-37 160°F

• well-done 45-47 170°F

standing rib 6-7 lbs

• rare 23-25 140°F

• medium 30-32 160°F

• well-done 35-40 170°F

rump roast 4-6 lbs

• medium 25-30 160°F

• well-done 35-37 170°F

Lamb

leg 6-7 lbs

• rare 18-29 140°F

• medium 21-24 150-155°F

• well-done 30-32 180°F

Pork

loin 3-4 lbs 45-48 170°F

5-6 lbs 40-44 185°F

shoulder 4-5 lbs 40-44 185°F

ham, fully cooked 3-5 lbs 17-18 130°F

8-10 lbs 13-14 130°F

Poultry

chicken* 3-4 lbs 28-30 185°F

turkey, unstuffed 10-16 lbs 14-19 170-180°F

18-25 lbs 11-15 170-180°F

Veal

loin 3-4 lbs 35-38 170°F

shoulder 5-6 lbs 43-45 170°F

2121

STANDARD OVEN BAKING CHART

Approximate
Food Oven Cooking Time
Temperature (Minutes)

Breads, yeast

• loaf 375°F 30-40

• rolls, pan 400°F 12-15

Breads, quick

• biscuits 450°F 10-15

• muffins 400°F 20-25

• popovers 450°F 20-25

• corn bread 425°F 25-30

• nut bread 350°F 60-75

• gingerbread 350°F 25-30

Cakes

• angel food 375°F 30-40

• layer cake 350-375°F 20-30

• loaf cake 350°F 35-45

• sponge cake 350°F 35-45

• pound cake 350°F 34-45

• fruit cake 300°F 2-21/2 hrs

• sheet cake 300°F 25-35

Cookies

• drop 375°F 10-15

• rolled and refrigerated 375°F 8-12

• chocolate 375°F 10-15

• fruit and molasses 375°F 10-15

• brownies 350°F 20-30

• macaroons 350°F 12-15

Approximate
Food Oven Cooking Time
Temperature (Minutes)

Miscellaneous

• apples, baked 375°F 50-60

• beans, baked 300°F 5-6 hrs

• custard, cup 325°F 35-40

• potatoes, baked 400°F 75

• pudding

• bread 350°F 45-60

• cottage 375°F 30-40

• rice 325°F 40-60

• scalloped dishes 350°F 60-90

• soufflé 350°F 50-60

Pastries

• cream puffs 400°F 35-40

• custard and pumpkin pie 350°F 30-40

• pastry shell 450°F 10-12

• two crust fruit pie

cooked filling 400°F 25-30
uncooked filling 400°F 40-50

• meringue topping 350°F 10-15

Temperatures and times are guidelines only and may
need to be adjusted to individual tastes.

Broiling Chart:

The recommended rack position is numbered lowest (1) to highest (5). Preheat broiler for five minutes before placing food in oven.

APPROXIMATE
RACK TIME (MINUTES)
MEAT POSITION TEMPERATURE SIDE 1 SIDE 2

Steak, 1” thick 4 500°F

• rare 4 4

• medium 6 6

• well-done 8 8

Steak, 1 1/2” thick 4 500°F

• rare 8 8

• medium 10 10

Hamburger patties or steaks, 1/2” thick or less

• medium 4 500°F 6 4

Lamb chops, 1” thick 4 400°F 9 9

Ham slice, 1/2” thick 4 500°F 5 5

precooked 1” thick 4 500°F 10 10

Pork chops, 1” thick 4 450°F 12 12

Frankfurters 4 500°F 4 4

Chicken pieces 3 500°F 16 16

Fish, 1” thick 3 350°F 10 10

Beef liver, 1/2” thick 4 350°F 5 5

Temperatures and times are guidelines only and may need to be adjusted to individual tastes.

2222

INTRODUCTION TO CONVECTION COOKING

5
4

BROIL ELEMENT

CONVECTION ELEMENT

BAKE ELEMENT

(below oven floor)

3
2
1

Welcome to convection cooking, the ultimate culinary
technique that uses fan-circulated hot air to efficiently
create delicious meals with appetite appeal.

Preheating

When preheating the oven is specified in a recipe, normal
time is approximately 15 minutes.

Air Flow

The secret to convection cooking lies in maintaining a
consistent temperature throughout the oven during the
cooking process. The fan circulates hot air in your convection
oven continually to distribute heat more evenly than the
natural movement of air. This fundamental difference means
food is cooked on all sides, sealing in natural flavour and
moisture. Avoid blocking the air circulation fan at the rear
of the oven with a large dish, as this will interrupt free flow
of air throughout the oven. It is important not to cover foods
with foil, so that surface areas remain exposed to the moving
air. The effective use of circulating air also means that many
of your convection creations require shorter cooking times at
lower oven temperatures, so you enjoy the added benefits of
less time spent in the kitchen, and greater energy savings.

Multi-Level Convection Cooking

An immediate practical benefit of the convection cooking
method is that hot air movement allows you to load the oven
racks to capacity. For instance, you can bake four loaves of
bread as quickly as you might finish two, with outstanding,
uniform results. You may choose to cook your main course
and side dishes or dessert, at the same time. For greatest
success with multi-level cooking, stagger dishes on opposite
corners of the oven racks to the ones above and below. Be

CONVECTION MEAT ROASTING CHART

Set Cooking Selections to: CONVECTION/BAKE
R - Rare M - Medium WD - Well Done
INTERNAL
APPROXIMATE TEMPERATURE
COOKING TIME RACK OVEN OF MEAT
FOOD PER LB. (500G) POSITION TEMPERATURE WHEN COOKED

Beef

Standing Prime Rib R - 20-25 min 140°F/60°C
M - 25-30 min 2 300°F/145°C 160°F/70°C
WD - 30-35 min 170°F/75°C

Rolled Rib R - 22-25 min 140°F/60°C
M - 27-30 min 2 300°F/145°C 160°F/70°C
WD - 32-35 min 170°F/75°C

Rump, Sirloin Tip R - 20-25 min 140°F/60°C
M - 25-30 min 2 300°F/145°C 160°F/70°C
WD - 30-35 min 170°F/75°C

Pot Roast (braised) 35-40 min 2 300°F/145°C 170°F/75°C
Meatloaf 20-25 min 2 325°F/160°C 170°F/75°C

Veal

Leg, Loin, Rib M - 25-35 min 2 325°F/160°C 160°F/70°C
Shoulder, Blade WD - 30-40 min 2 300°F/145°C 170°F/75°C

Pork

Loin 30-40 min 2 325°F/160°C 170°F/75°C
Shoulder 35-40 min 2 325°F/160°C 170°F/75°C
Tenderloin 25-30 min 2 325°F/160°C 170°F/75°C

Ham

Fresh (uncooked) 25-35 min 2 300°F/145°C 170°F/75°C
Pre-cooked 15-20 min 2 300°F/145°C 140°F/60°C

Lamb

Leg, Shoulder M - 25-30 min 2 300°F/145°C 160°F/70°C
WD - 30-35 min 2 170°F/75°C

Rib, Rack, Loin M - 20-25 min 2 300°F/145°C 160°F/70°C
WD - 25-30 min 2 170°F/75°C

2323

sure to leave at least one inch (2.5 cm) of space between the
individual pans, and the diagram shown here indicates which
convection feature and rack position you should be using for
that particular recipe. At the Convection setting, the center
element surrounding the fan at the rear of the oven is on. At
the Convection/Broil setting, the top element in the oven will
heat up. At the Convection/Bake setting, the lower element
will be in use. Rack positions number from 1 at the bottom
to 5 at the top.

Convection Baking and Roasting

Your convection oven utilizes precise, consistent
temperature control to ensure absolutely even baking and
roasting results. In particular, foods that require browning
are greatly enhanced by the hot air convection cooking
method. Depending on the quantities you wish to prepare,
convection cooked foods can be positioned on single or
multiple racks. When roasting whole poultry or large cuts of
meat, you can effectively lower oven temperature settings,
and substantially reduce cooking times. You will notice the
remarkable difference in convection cooked foods.

Memorable Meats

Convection cooking techniques contribute special appeal
to your meat dishes by locking in flavour and retaining
moisture. The result is meat that is evenly browned outside
and tender and naturally juicy inside.

Before roasting or broiling, brush the entire surface of lean
meats with butter or oil. This will increase moisture retention
and enhance browning. Position cuts of meat, uncovered,
on the raised convection roasting rack, so that heat freely
reaches all sides.

Convection oven methods can conveniently reduce the
length of time required to roast meats, in comparison to
conventional roasting. Therefore, meat should be checked
shortly before the end of recommended cooking times, to
avoid over-cooking.

Insert an accurate meat thermometer into the thickest part of
the meat, taking care to avoid any bone, fat or gristle. Once
the desired internal temperature is reached, remove the meat
from the oven and let stand for a few minutes. This allows
the juices to settle for easier carving.

Convection Broiling

Convection broiling is essentially high-temperature convec­tion cooking, combining fan-circulated hot air with the direct
heat of the broiler element. We recommend preheating your
oven first to maintain an even temperature during cooking.
Convection broiling times will depend upon the variable
temperature selected and the rack position used. Do not
cover the broiling rack with tin foil as this will block air flow
and extend cooking time. The oven door must remain closed
while convection broiling. Circulating air creates a seal on all
sides of the food so that turning foods is often not necessary.

Bakeware Selection

Bakeware with lower sides allows for constant air circulation
around all surface areas of food, for more even cooking. High­sided casserole dishes and bread pans should be positioned
on the lower racks in the oven where they will benefit from
optimal heat distribution. For the most appetizing browning
results, use matte or dull finish metal pans as they conduct heat
more efficiently. Dark finishes on bakeware will absorb more
heat than reflective surfaces, resulting in darker, crispy bottom
crusts more suitable for pies and breads. Shiny muffin tins,
cake pans and cookie sheets tend to reflect heat, producing
light, tender crusts. Glass, ceramic, and stainless steel dishes
may not transmit heat as evenly as metal bakeware.

Perfect Poultry

Preheating your oven to cook poultry is often not necessary,
but we do suggest that you consult your individual recipes
first. As you will notice in the Convection Poultry Roasting
Chart, convection roasting temperatures are generally 25°F
(15°C) lower than those used in conventional ovens.

Poultry is completely cooked when an accurate meat
thermometer, inserted at the thickest part of the breast or
inner thigh, registers 185°F (85°C). The juices will run clear
and the meat should pull easily away from the bone.

Glazes or sauces may be brushed onto poultry during the last
half of cooking time, for the perfect finishing touch.

Delicate Fish & Seafood

A limitless variety of fish and seafood can be elegantly
prepared using different convection cooking methods.
Variable Convection/Broil temperature settings offer you
greater diversity compared to conventional broiling.

Before Convection/Broiling we recommend that you baste
all surface areas of your fish and seafood with oil or butter.
Reduce your oven temperature for broiling thin fillets, and
use a higher setting for broiling thicker fish steaks. Lower
temperatures may require longer cooking times, but thorough
hot air circulation eliminates the need to handle or turn
fragile fish during convection cooking.

Testing fish and seafood during the last few minutes of
recommended cooking time will ensure flawless results
without over-cooking. When the fish is opaque and flakes
easily, remove from the oven and serve.

Savory Vegetables & Side Dishes

Oven-baking your vegetables is no longer limited
to potatoes! Take full advantage of multi-level cooking
and simultaneously prepare appetizing, piping hot
accompaniments to your main meal with no cross-over
flavors. Continuous heat distribution throughout your
convection oven offers you the opportunity to efficiently
prepare a variety of side dishes and vegetables.

As you prepare your own favorites, remember that more
dense rice and pasta casseroles may require longer cooking
times. To allow for thoroughly cooked centers without over­browned outside edges, lower oven temperatures at least
25°F (15°C), but not lower than 300°F (145°C).

2424

CONVECTION POULTRY ROASTING CHART

Set Cooking Selections to: TRUE CONVECTION

INTERNAL
APPROXIMATE OVEN TEMPERATURE
APPROXIMATE COOKING TIME RACK TEMPERATURE OF POULTRY
FOOD WEIGHT PER LB. (500g) POSITION NOT PREHEATED WHEN COOKED

Chicken, Whole 3 - 5 lb. 20-25 min 2 325°F/160°C 185°F/85°C
(1.5 - 2.2 kg)

Parts, Quarters 3 lb. 18-25 min 2 or 3 325°F/160°C 185°F/85°C
(1.5 kg)

Turkey, Unstuffed 13 lb. and under 10-15 min 2 300°F/145°C 185°F/85°C
(5.85 kg)
over 13 lb. 10-12 min 1 or 2 300°F/145°C 185°F/85°C
(5.85 kg)

Capon, Unstuffed 4 - 7 lb. 15-20 min 2 325°F/160°C 185°F/85°C
(1.8 - 3.1 kg)

Domestic Duck 3 - 5 lb. 25-30 min 2 325°F/160°C 185°F/85°C
(1.5 - 2.2 kg) then 15 min 400°F/205°C 185°F/85°C

Domestic Goose 4 - 8 lb. 30-35 min 2 300°F/145°C 185°F/85°C
(1.8 - 3.6 kg)

Cornish Hen 1 - 1.5 lb. 50-60 min 2 or 3 325°F/160°C 185°F/85°C
(0.5 - 0.7 kg)

Stuffed poultry may require additional cooking time.

Incredible Egg & Cheese Dishes

You’ll be delighted with the significant difference convection
cooking makes, particularly to the preparation of dishes that
are sensitive to fluctuations in oven temperature.

With a consistently maintained temperature throughout the

oven, a fabulous soufflé, with a light-textured interior and

an exquisitely golden crust, will no longer elude you. You’ll
enjoy complete success creating ham and swiss cheese

soufflé as egg whites rise evenly while the wonderful flavour

of cheese is gently blending in.

Most egg and cheese dishes bake higher and lighter using
the constantly moving air in a convection oven. Positioning
dishes in the center of the oven makes efficient use of evenly
distributed heat, guaranteeing perfect results with your egg
and cheese dishes.

Effortless Quick Breads

Whether your family’s preference leans toward delicious
snack muffins or a hearty fruit and nut loaf, your convection
range makes baking their favourites easy and rewarding!

Using a preheated oven will ensure quick breads are
completely cooked in the center and delicately browned
outside.

Enhanced heat distribution during convection baking may
finish smaller items, such as biscuits and muffins, sooner than
you might anticipate. Check for the desired level of doneness
shortly before the end of recommended cooking times.

The moisture content and density of quick breads require
convection oven temperatures within the same range as
conventional baking temperatures.

CONVECTION YEAST BREAD BAKING CHART

Set Cooking Selections to: TRUE CONVECTION

PREHEATED APPROXIMATE
SIZE OF RACK OVEN COOKING
FOOD BAKING DISH POSITION TEMPERATURE TIME

Yeast Breads

Loaves Bread Pans
9” x 5” (23 cm x 13 cm) 2 350°F/175°C 30-35 min

Dinner Rolls Single Pan 3 350°F/175°C 10-15 min
Multiple Pans 1, 3 350°F/175°C 12-15 min

Homemade Pizza

Single 3 400°F/205°C 15 min
Multiple 2, 4 400°F/205°C 15-20 min

25

25

CONVECTION QUICK BREADS BAKING CHART

Set Cooking Selections to: TRUE CONVECTION

PREHEATED APPROXIMATE
SIZE OF RACK OVEN COOKING
FOOD BAKING DISH POSITION TEMPERATURE TIME

Yeast Breads

Muffins Single Pan 3 375°F/190°C 18-25 min
Multiple Pans 1, 3, 5 18-25 min

Biscuits Single Sheet 3 425°F/220°C 8 min
Multiple Sheets 1, 3, 5 10 min

Fruit & Nut Loaf Pan
Loaves 8” x 4” (21 cm x 12 cm) 2 325°F/160°C 45-60 min

CONVECTION DESSERT BAKING CHART

Set Cooking Selections to: TRUE CONVECTION

PREHEATED APPROXIMATE
SIZE OF RACK OVEN COOKING
FOOD BAKING DISH POSITION TEMPERATURE TIME

Cookies

Dropped Single Sheet 3 350°F/175°C 8-10 min
Multiple Sheets 1, 3, 5 350°F/175°C 10-12 min

Rolled Single Sheet 3 375°F/190°C 8-10 min
Multiple Sheets 1, 3, 5 375°F/190°C 10-12 min

Brownies Square Pan
Loaves 8” - 9” (20 cm - 23 cm) 2 325°F/160°C 35 min

Cakes

Round or Square Pan
8” - 9” (20 cm - 23 cm)
Single Pan 2 325°F/160°C 30-35 min
Multiple Pans 2, 4 325°F/160°C 30-35 min

Rectangular Pan
9” x 13” (23 cm x 33 cm) 2 325°F/160°C 30-35 min

Bundt Pan
10” (25 cm) 2 325°F/160°C 40-45 min

Cupcakes 2 325°F/160°C 20-25 min

Loaf Pan
9” x 5” (23 cm x 13 cm) 2 325°F/160°C 50-60 min

Angel Food or
Spring Form Pan 2 325°F/160°C 35-40 min

Pies

With Filling Single 9” (23 cm) 3 375°F/190°C 50-55 min
Multiple 9” (23 cm) 1, 3, 5 375°F/190°C 55-60 min

Without Filling Single 9” (23 cm) 3 375°F/190°C 8-10 min
Multiple 9” (23 cm) 1, 3, 5 375°F/190°C 8-10 min

2626

27

CLEANING GUIDE

Part What To Use How To Clean

Control Knobs

Exterior Non-Colored
Surfaces

Glass Cook Tops

also see page 9

Porcelain-Enamel
Gas Grates

Broiler Pan & Grid

(Clean after each use)

Oven Racks

Chrome Trim

Stainless Steel

• Soft sponge

• Warm, soapy water

• Soft sponge

• Warm, soapy water

• VIM, Flitz or Soft Scrub

cleaners

• Soft cloth with warm, soapy

water

• Vim or Glass Stove Top Cleaner

• Corning Cleaner-Conditioner

• Dry Baking Soda

• Non-abrasive, plastic scrubbing pad

• Warm, soapy water

• Wax with Turtle Wax

• Steel-wool pad

• Warm, soapy water OR

• Self-cleaning cycle

• Steel-wool pad

• Warm, soapy water OR

• Self-cleaning cycle

•

Maas cleaner, follow directions on tube

• Tarnite metal polish (follow

directions on can)

• Stainless Steel Cleaner
and Polish OR

• Windex & Papertowel

• Turn knobs to OFF and pull straight off control panel.

• Wash, rinse and dry thoroughly. Do not soak.

• Replace knobs. Make sure all knobs point to OFF.

Do Not Use steel wool or abrasive cleaners. They will
damage the finish.

• Wash, rinse and dry thoroughly.

• Use non-abrasive, plastic scrubbing pad on heavily soiled

areas.

• Follow directions on the container.

• Do not use abrasive or harsh cleaners.

• Follow directions on container.

• Do not use abrasive or harsh cleaners.

• Apply to soiled areas dry with soft cloth.

• Wipe off excess spills.

• Wash, rinse and dry thoroughly.

• Wash, rinse and dry thoroughly OR

• Leave in oven during self-cleaning cycle.

• Wash, rinse and dry thoroughly

• Remove from oven during self-cleaning cycle.

NOTE: Racks will discolor and become harder to slide if left
in oven during self cleaning cycle. Apply a small amount of
vegetable oil to the side rungs to aid sliding.

• Before cleaning make sure drawer is cool

• Wash with hot soapy water

• Rinse & dry, then use cleaner or windex.

• Rub cleaner in direction of the grain.

How Can I Clean Stains
Off Painted Enamel?

Pancake Griddle

(Option)

• Soft sponge

• Warm, soapy water OR

• Windex

• Plastic scouring pad with

soap & water

• Wash, rinse and dry thoroughly.

• Follow directions on the container.

• Soak then wash in hot soapy water.

STAINS TO COOKTOP:

Acid (tomato, cherries, rhubarb, citrus, milk and vinegar) will permanently stain cooktop and trim if not wiped
up immediately.

SERVICING RANGE UNDER COOK TOP

(Servicing should be done by a person knowledgeable in appliance service.) Disconnect power to range. Open oven door and
remove it. See removal instructions on page 16. With a Philips Driver, undo the 2 screws holding the top down. Pull top forward
about 2” then lift front up about 10”. Raise the service stays on each side to hold top up.

282828

RANGE TROUBLESHOOTING

This section is designed to help you save the cost of a service call. However, you may still need assistance or service. When calling
for service, you will need to provide a complete description of the problem, your appliance’s complete model and serial numbers
and the purchase or installation date (see Warranty). This information is needed to properly identify parts needed.

Before Calling For Service…

If your range should fail to operate, review the following list before calling for service.

Note: Most electrical clock malfunctions can be corrected by turning the power off to the range for about 15 seconds.
(Clock and Control will reset itself).

Problem Check… What To Do

Nothing will operate

PHONE OUR HELP LINE AT: 1-800-295-8498

• Is the power cord plugged into a live

circuit with proper voltage?

• Has a household fuse blown or a circuit

breaker tripped?

• Plug the power cord into a live circuit

with proper voltage.

• Replace household fuse or reset circuit

breaker.

The oven will not operate

The electric surface elements
will not operate

Cooktop control knobs will not turn

The self-cleaning cycle
will not operate

Control is “locked up” (meaning no
buttons will function)

Cooking results are not what
you expected

• Has the clock been set?

• Have the electronic controls been set

correctly?

• Has a delayed start time been

programmed?

• Has a household fuse blown or a circuit

breaker tripped?

• Are the control knobs set correctly?

• Is a control knob sticking or broken?

• Are you pushing in before turning?

• See LUBRICATION page 16.

• Does the range clock show the correct

time of day?

• Has a delayed start time been

programmed?

• There has been a power interruption. • Reset the main power breaker to the

• Is the range level?

• Is the oven preheated before baking?

• Has the recipe been tested or is it from a

reliable source?

• Is the pan used the type or size

recommended in a reliable cookbook?

• Is there proper air circulation around the

pan when baking?

• Does cooking utensil fit the surface

burner being used?

• Have you preheated oven for

15 minutes?

• Refer to instructions for setting the

electronic controls starting on page 15.

• Wait for the start time
to be reached.

• Replace household fuse or reset circuit

breaker.

• Push control knobs in before turning to

a setting.

• See LUBRICATION on page 16.

• Push control knobs in before turning to

a setting. Call factory for help.

• Reset clock to show the correct time of

day (see page 14).

• Wait for the start time to be reached or

reset for immediate start.

range.

• Level range (see Installation instructions

page 6).

• Preheat oven when called for in recipe.

• Use only tested recipes from a reliable

source.

• Refer to a reliable cookbook for

recommended pan type and size.

• Allow 1” to 2” (3.5-5 cm) of air space on

all sides of pan.

• Pan should be the same size or slightly

larger than surface element being used.

GAS TROUBLESHOOTING

Problem Check… What To Do

Ignitor doesn’t spark when knobs are Dirt on ignitor, defective spark module or Clean ignitors and area between ignitor and
turned to light. valve switch. burner. Replace module or valve switch.

Burners spark but one does not light.

Spark occurs at ignitor when all control Module. Water has been spilled on Replace module. Unplug range and let
knobs are off. control panel. control panel dry overnight.

Proper grounding and polarity are necessary for correct operation of the electric ignition system on model 1956. If the wall
receptacle does not provide correct polarity, the ignitor will become grounded and click occasionally, even after the burner is
ignited. A qualified electrician should check the wall receptacle for correct polarity and grounding. This sparking condition will
also occur if there is a breeze across the burners or when on low. Warning: Do not touch ignitor when it is sparking.

Check burner, cap, ignitor and orifice for dirt.

292929

Clean dirt from burner, cap or orifice.

NOTES:

30

NOTES:

31

FOR WARRANTY SERVICE

OUR FACTORY HELP LINE NUMBER IS:

1-800-295-8498

WARRANTY

Your NorthStar Range is warranted by Elmira Stove Works to be free from defects in
material and workmanship for a period of one year from the date of purchase. Elements,
burners and smooth tops are warranted for five years.

Elmira Stove Works warrants to replace any parts free of charge which become defective
during the period of this warranty. It also warrants to provide fair service labor rates to install
the warranted parts during the first year. Glass, light bulbs, enamel, and chrome plating are
not covered by the warranty. Warranty is subject to the terms outlined below.

Terms and Conditions

This warranty applies only for residential use in the country of purchase. The range must be
properly installed according to this manual and to local building and safety codes. Abuse,
accident, alteration or misuse will void this warranty.

Neither Elmira Stove Works nor the dealer is liable for any damages or claims resulting
from failure of the range or from service delays beyond their control.

Parts repaired or replaced through this warranty are warranted for the balance of the original
warranty period.

This warranty does not cover any cost of making the appliance readily available for service,
and does not cover labor performed at overtime or premium rates.

Purchase Date: ____________________ Store: ______________________

Store Address: ___________________________________________________

Range Model __________________________________

Serial Number _________________________________

Elmira Stove Works

285 Union Street, Elmira, ON Canada N3B 3P1

Tel: [phone] Fax: [phone]

E-mail: [e-mail]

www.elmirastoveworks.com