Magic Chef CGR1330BDC Owner's Manual

Owner's Guide

GasRangewith

ManualCleanOven

For Freestanding and Slide-in Ranges

r

TABLE OF CONTENTS

IMPORTANTSAFETYINSTRUCTIONS ......... 1-4 Roastingtips ................................ 12

Broilingtipsandchart,ifequipped.............. 13

CLOCKAND TIMER, ifequipped................. 5

MAINTENANCE ............................ 14-17

USINGTHE COOKTOP ....................... 6-7 Cooktop .................................... 14

Ignitionsystem ............................... 6 Burnergrates................................ 14

Howto lightsurfaceburner ..................... 6 Conventionalsurface burners,ifequipped ....... 15

Selectingflamesize ........................... 7 Sealedsurfaceburners,ifequipped ............ 15

Aboutthesurfaceburnerflame ................. 7 Proportionalvalveadjustment,if equipped ...... 16

Adjustingtheflame ............................ 7 Ovenwindow, ifequipped ..................... 16

Cookwareconsiderations ...................... 7 Ovendoor .................................. 16

Canning ..................................... 7 Ovenlight,if equipped ........................ 16

Ovenbottom ................................ 17

USINGTHE OVEN ........................... 8-13 Storagedrawer .............................. 17

Ignitionsystem ............................... 8 Lowerpanel,if equipped ...................... 17

Ovenvent .................................... 8

Levelinglegs ................................ 17

Coolingfan, if equipped........................ 8 Electricalconnection ......................... 17

Useof aluminumfoil ........................... 8

Ovencharacteristics........................... 9 CAREANDCLEANINGCHART .............. 18-20

Oventemperatureknob ........................ 9

Howto setovento bake or roast ................ 9 SERVICEINFORMATION.................... 21-22

Preheating ................................... 9 Troubleshootingchart ..................... 21-22

Ovenracks.................................. 10 How to removerangefor cleaningandservicing . 22

Commonbakingproblemschart ............... 11

Bakingtips .................................. 12 WARRANTY .................................. 23

The modelandserialnumbersarefoundonthe ratingplate locatedon the

lowerrange front frame behindthe broilerdoor or lower panel. Use these

INSTALLERF_easeleave Jestingservice.

thismanualwiththisappliance.

CONSU SerialNumber: _,

DateofPurchase:

and/0r your cancelled check as proof of

reference. ,servicebe needed.Storethese documentswith

this booklet.

FOR CUSTOMER ASSISTANCE CALL 1-800-688-1120 8113P195-6o

(10-98-00)

qqOO 7

Readall instructionsbeforeusingthis appliance.

Thank You., for purchasingour cooking

appliance.Tohelpyou obtainthe maximumincooking WARNING: If the information in this
satisfaction,we offerthese suggestions: manual is not followed exactly, a fire or

explosion may result causing property

[]E_Readthismanualbeforeusingthe appliance, damage, personal injuryor death.

[_ Reviewallsafetyandcautioninstructions. - Do not store or use gasoline or other

flammable vapors and liquids in the

I_ Reviewthe TroubleshootingCharton

pages21and22 ifservicebecomesnecessary, vicinityof this or any other appliance.

0_=Includethemodelandserialnumbersofyour - WHAT TO DO IF YOU SMELL GAS:

appliancewhenrequestingservice.

• Proofofpurchasesuchassalesreceipt • Do not try to light any appliance.

willbeneededforwarrantyservice. • Do not touch anyelectricalswitch; do

Youcan contactusat: not use any phone in your building.

MaytagAppliances SalesCompany • Immediately call your gas supplier

Attn: CAIRsMCenter from a neighbor's phone. Follow the

P.o. Box 2370 gas supplier's instructions.

Cleveland,TN 37320-2370

1-800-688-1120 • If yOU cannot reach your gas supplier,

In our continuingeffortto improvethe quality and call the fire department.
performanceofour cookingappliances,itmay be

necessaryto makechangesto theappliancewithout - Installation and service must be
revisingthis manual, performed by a qualified installer, service

agency or the gas supplier,

A, WARNI WARNING: To reducethe riskoftipping ofthe

__. ) NG appliancefromabnormalusageor byexcessiveloading

of the oven door,the appliancemust besecuredby a

i properly anti-tip

installed device.

* ALL RANGESCANTIP AND

CAUSEINJURIESTOPERSONS, Iftherangeismovedfromthewall,be suretheanti-tip

deviceisengagedwhentherangeisreplaced.Look

_i • INSTALLANTI-TIPDEVICES underneathrangeto verifythat oneof the rear leveling

PACKEDWITHRANGE. legsis properlyengagedinthe bracketslot.

q

• FOLLOWALLINSTALLATION The anti-tipdevicesecurestherearlevelinglegto the

INSTRUCTIONS. floorwhen properlyengaged.Also,be suretherangeis

properlyre-installed.

I_ORTANT SAFETY]N_hUC_NS INCA_ OF RRE

The followinginstructionsare based onsafety Turnoffapplianceand ventilatinghoodto avoidspreading

considerationsand must be strictlyfollowedto eliminate the flame.Extinguishflamethenturn on hoodto remove

the potentialrisksof fire, electricshock,or personalinjury, smokeandodor.

Haveyour applianceinstalledand properlygroundedbya Usedry chemicalor foam-typeextinguisherorbaking

qualifiedinstaller accordingtothe installationinstructions, sodato smotherfire or flame. Neveruse water on a
Havethe installershowyou the location ofthe gas shut off greasefire.
valveand howto shut it off in an emergency.

If fire is in the oven or broiler pan,smother by closing

Alwaysdisconnectpowerto appliancebeforeservicing, ovendoor.

Iffire is in a pan onthe surface burner,cover pan.Never

Toensureproperoperationand avoid possibleinjuryor
damageto unit do not attemptto adjust,repair,service,or attemptto pick up or movea flamingpan.

replaceanypartof yourapplianceunlessitis specifically
recommendedinthis book.All other servicingshould be
referredto a qualifiedinstalleror servicer. C_LD _ .

NEVERleave childrenalone or unsupervisednearthe
appliancewhen it isinuseor isstill hot. NEVERallow

childrento sit or standonany part of theappliance.

Besure allpackingmaterialsare removedfrom the Childrenmustbetaughtthat the L----JL L_
appliancebeforeoperatingit. applianceand utensils in it can be

hot.Let hot utensilscoolin a safe

Keeparea aroundapplianceclear andfree from place,out of reachof smallchildren.._-_,, _ ,

combustiblematerials,gasoline,and otherflammable Childrenshouldbe taughtthat an ' ,

vaporsand materials, applianceis not atoy. Children _,_i

shouldnot be allowedto playwith

If applianceis installednear awindow, properprecautions controlsor other parts ofthe unit.
shouldbetaken to preventcurtainsfrom blowingover

burners. CAUTION: NEVERstore itemsof

interestto childrenin cabinets above

NEVERleave any itemson the cooktop.The hot air from an applianceor on the backguardof

theventmayigniteflammableitemsand may increase a range.Childrenclimbingon the _._-
pressureinclosedcontainerswhich may causethemto applianceor on the appliancedoor

burst, to reach itemscould be seriouslyinjured.
Manyplasticsare vulnerableto heat. Keepplasticsaway

from partsoftheappliancethat maybecomewarm or hot. AB_ YOURAPP_..E' '

Do notleaveplasticitemsonthe cooktopas they may ....

meltor softeniflefttoo closeto the vent or a lighted NEVERuse applianceas \

surface burner, a spaceheater to heat or

warm a roomto prevent
Many aerosol-typespraycansare EXPLOSIVEwhen potentialhazardto the
exposedto heat and may behighlyflammable.Avoid their userand damageto the
useorstoragenear anappliance, appliance. Also, do not

usethe cooktopor oven

Toeliminatethe hazard ofreachingover hotsurface as a storage area for food
burners,cabinetstorageshouldnotbe provideddirectly orcooking utensils.

abovea unit.Ifsuchstorageis provided,itshouldbe /
limitedto items whichare used infrequentlyandwhich are Donotobstructthe flow of combustionand ventilationair

safelystoredinan areasubjectedto heatfrom an by blockingthe ovenvent or airintakes. Restrictionofair
appliance.Temperaturesmay beunsafefor someitems, flowto the burnerprevents proper performanceand
suchasvolatileliquids,cleanersor aerosol sprays, increasescarbonmonoxideemissionto unsafe levels.

Avoidtouchingovenvent areawhileoven isonand for NEVERheat an unopenedcontaineron the surface
severalminutesafter oven is turnedoff.Someparts of the burner or in the oven. Pressurebuild-upmaycause
ventandsurroundingarea becomehot enoughto cause containerto burst resultingin seriouspersonal injuryor

burns.Afteroven isturnedoff, do not touchthe oven vent damageto the appliance.
orsurroundingareasuntilthey havehadsufficienttime to

cool. Usedry,sturdypotholders. Damppot holdersmaycause

burnsfrom steam.Dishtowelsorothersubstitutesshould

WARNING:NEVERuse r--_u___.l_ ._r--_u_ j never be usedas pot holdersbecausetheycan trail

acrosshot surface burnersand igniteor getcaught on

appliancedoorordrawer,if applianceparts.
equipped,as a step stoolor

seatas this may result in Alwayslet quantitiesof hotfat usedfor deepfat frying

possibletippingof the coolbefore attemptingto moveor handle.

appliance,damageto the
appliance,and serious Do not letcookinggrease or other flammablematerials

injury, accumulateinorneartheappliance,hoodor vent fan.

Cleanhoodfrequently to preventgreasefrom

accumulatingon hoodorfilter. Whenflamingfoods under

Do nottouch a hot ovenlight bulbwith a damp cloth as the hoodturn thefanon.

the bulbcould break.Shouldthe bulb break,disconnect

powertothe appliancebefore removingbulbto avoid NEVERweargarments _ _

electricalshock, madeofflammable material

orloosefittingorlong
hanging-sleevedapparel
while cooking.Clothingmay

Alwaysplace a panon a surfaceburner beforeturningit igniteor catch utensil
on.Besure you knowwhich knobcontrolswhich surface handles.

burner.Makesure thecorrect burneristurnedon andthat
the burnerhas ignited.Whencookingis completed,turn Alwaysplace oven racks inthe desiredpositionswhile

burneroffbeforeremovingpanto preventexposureto oven iscool.Slide oven rack outto addor removefood,
burnerflame, usingdrysturdypot holders.Alwaysavoidreachinginto

the ovento add or remove food. Ifa rackmustbe moved

Alwaysadjust surfaceburnerflameso that it does not whilehot, usea dry pot holder.Always turntheoven offat
extendbeyondthebottomedgeofthe pan. An excessive theend ofcooking.

flame is hazardous,wastes energyandmaydamagethe
appliance,pan or cabinetsabovetheappliance. Use carewhenopeningthe oven door.Let hot air or

NEVERleavea surface _ steam escapebeforeremovingor replacingfood.
cookingoperationunattended _ I PREPAREDFOODWARNING: Followfood

especiallywhen using a high _ manufacturer'sinstructions.Ifa plasticfrozenfood

heatsettingorwhendeepfat containerand/orits cover distorts,warps, or isotherwise

frying. Boiloverscause damagedduringcooking,immediatelydiscardthe food

smokingandgreasyspillovers and its container.The food could be contaminated.
mayignite.Cleanupgreasy

spillsassoon as possible.Do

notusehighheatfor extended
cookingoperations.

I IMPORTANT:SAFEWINSTRUCTIONS i

UTENSIL SAFETY CLEANING SAFETY

Use panswith flat bottomsand handlesthat areeasily Turnoff all controlsand wait for appliancepartsto cool
graspedandstaycool. Avoid using unstable,warped, beforetouchingor cleaningthem. Donot touch the burner
easilytippedorloosehandledpans.Also avoid using grates or surroundingareas untilthey havehadsufficient
smallpans,especiallysmallpans with heavyhandles,as time to cool.
theycanbeunstableand easilytip. Pansthat are heavy
to movewhenfilled withfood may alsobe hazardous. Cleanappliancewithcaution.Usecareto avoid steam

burnsifa wet spongeor cloth is used towipespillson a

Besure utensilis largeenoughto properly containfood

hotsurface.Some cleanerscanproducenoxiousfumes if

andavoid boilovers.Pansize is particularlyimportantin appliedto a hot surface.

deepfat frying. Besure panwill accommodatethe volume
offoodthat is to beaddedas wellas the bubbleaction of

fat. IMPORTANT SAFETYNOTICEAND

Tominimizeburns,ignitionof flammablematerialsand WARNING ....

spillagedue to unintentionalcontactwith the utensil,do

TheCalifornia Safe DrinkingWaterandToxic Enforcement

notextendhandles

over adjacentsurface _ R Actof1986(Proposition65) requirestheGovernorof

Californiato publisha listof substancesknownto the

burners.Alwaysturn _ Stateof Californiato causecanceror reproductiveharm,

panhandlestoward

thesideor backofthe and requiresbusinessesto warn customersof potential
appliance,not out into exposuresto such substances.
theroomwherethey Usersofthis applianceare herebywarned thatthe

are easilyhitor burningof gas canresult Jnlow-levelexposureto someof
reachedby small thelistedsubstances,includingbenzene,formaldehyde

children, and soot,due primarilyto the incompletecombustionof

Neverlet a pan boildry as this could damagethe utensil naturalgas or liquid petroleum(LP)fuels.Properly
andthe appliance, adjustedburnerswill minimizeincompletecombustion.

Exposuretothese substancescanalso be minimizedby

Followthe manufacturer'sdirectionswhen using oven properlyventingtheburnersto the outdoors.
cookingbags.

Only certaintypes of glass,glass/ceramic,ceramic,or
glazedutensilsare suitablefor cooktop or oven usage
withoutbreakingduetothe suddenchangein
temperature.

Thisappliancehasbeentested for safe performance
usingconventionalcookware.Donot useanydevicesor

accessoriesthat arenotspecificallyrecommendedinthis
manual.Donot use eyelidcoversfor the surface units,

stovetopgrills,or add-on ovenconvectionsystems.The

useof devicesor accessoriesthatare notexpressly

recommendedinthis manualcan create serioussafety
hazards,resultin performanceproblems,andreducethe

life of the componentsofthe appliance.

SAVETHESEINSTRUCTIONS

i

The electronic clock and timer display will flash when the appliance is first connected to
power or if power is interrupted. The display will stop flashing once the time-of-day clock

has been set.

TOSET THE TIMER

1. Press the CLOCK pad. 1. Press the TIMER pad. 0:59, or one hour, will appear in
the display.

2. Press and hold the HOUR pad to set the correct hours.
The timer will automatically begin counting down in

Tap the pad once to change the time by a single hour.

increments of one minute.

3. Press and hold the MINUTE pad to set the correct 2. To set the timer for less than one hour: Press the

minutes. Tap the pad once to change the time by a TIMER pad then press and hold the MINUTE pad until
single minute, the desired time appears in the display. To change the

time by a single minute, tap the pad once.

For example: To set the clock for 3:15, press and hold the
HOUR pad until 3 appears in the hours display. Then 3. To set the timer for more than one hour: Press the

press and hold the MINUTE pad until 15 appears inthe TIMER pad then -
minutes display. ° Press the HOUR pad, 1:59, or two hours, will appear

in the display.

• Press the MINUTE pad until the desired minutes

appear in the display.

NOTE: Two hours is the maximum time that can be

set.

4. When the time has elapsed, 0:00 will appear in the

display and continuousbeeps will sound to indicatethe
end ofthe timing operation,

5. Press the CLOCK pad to cancel the beeps. The current
time of day will reappear inthe display.

To cancel the timer: Press the CLOCK pad and the
display will return to the current time of day.

i !;ii iii _[, •

IGNmON SYS_M HOW TO LIGHT SURFACE BURNER

Yourcooktopwillfeatureeitherpilotignitionorpilotless Topreventdamagetothecooktoporpan,never
ignition.Ifthegassupplytotherangeisturnedoff,be operatethe surfaceburnerwithoutapaninplace,neve
sure all controlsare set inthe OFFpositionbefore allowa panto boildry and never operatea surface

re-supplying gasto the appliance, burneronHIGHfor extendedperiodsoftime.
Pilot Ignition 1. Placea pan on the burnergrate.

Whenthe rangeis first installed,thestanding pilots may NOTE:Theburner flamemaylift offtheburnerhead

bedifficultto light due to airin the gas line.Tobleed off air

and a "roaring"sound may beheardif a pan is not

fromthe line,holda lightedmatch nextto the burnerand placedon the grate beforelightingthe burner.

turnthe knobon.Whenthe burnerlights, turn the knoboff
and proceedasdirected below. 2. Pushinandturnthe knobto the LITE position.

To light pilot: Raisethe cooktopandhold a lightedmatch

Pilotlessignitionmodelsonly:A clickingsoundwill

nearthe pilotports.There aretwopilotports,one onthe beheardandtheburnerwilllight.Whenone burneri_

rightsideandone onthe leftside. turnedon,allignitorswillspark.

OFF

LITE_

"t,t:-----q)

/ MED Ii

Pilotless Ignition

Pilotlessignitionusesa sparkfromtheignitorto lightthe 3. Aftertheburnerlights,turntheknobtothe desired
burner.Therearetwoignitorsforconventionalsurface flamesize.

burners.Eachsealedburnerhasitsownignitor.Oncethe

Pilotlessignitionmodelsonly:The ignitorswill

burnerlights,turnthe knobto the desired setting.The

continueto spark untilthe knob is turnedfrom the LIT

clickingsoundwill notstopuntilthe knob isturned from

position.

theLITEposition.
NOTE:Thesurfaceburnerwillnotlight ifthe ignitoris CAUTION:Ifthe flame shouldgo out during a cooking

damaged,broken, soiledorwet. Also, the burnerwill not operation,turn the burner off. If gashasaccumulated
lightif the small portbeneaththe ignitor isblocked.See anda stronggas odor isdetected,open a window and
page20 for cleaning instructions, wait 5 minutesfor the gas odor to disappearbefore

relightingthe burner.

Inthe event ofa powerfailure, the surface burnercan
bemanuallylighted.Besure all controlsare inthe OFF

position.Holda lightedmatchto the desired surface
burnerheadthen push inand turnthe knobto the LITE
position.Whenthe burner lights, adjustthe flameto the

desiredflame size.

_i_ ii_ IL i_ !!:i _ _i; "'iI ,_ 'i! ili' _!_ i_"

SELECTINGF_ME Sl_ ADJUSTING THE FLAME

Usea HIGH flamesettingto quicklybring liquidsto a boil Adjustthe flamesize so it /_

orto begin acooking or canningoperation.Then reduce doesnotextend beyond
to a lower settingto continuecooking. Neverleavefood the edge ofthe cooking

unattendedwhenusing a HIGHflame setting, utensil.This isfor _--,_-,i __

personalsafetyandto
preventpossibledamage

to the appliance,pan,or

_,_._ "- cabinetsabovethe

__ appliance.This alsoimprovescookingefficiency.

COOKWARECONSIDERATIONS

Cookware,includingcanningequipment,whichextends

Anintermediateflame size is usedto continuea cooking morethan two inchesbeyondthe grate, restson two

grates,or touches the cooktopwill causea build upof
operation.Foodwill notcook anyfaster when a higher heatandmayresult in damageto the the burner grate,
flame setting is usedthan neededto maintaina gentle burnerand cook-top.

boil. Remember,waterboilsatthesametemperature
whetherboilinggentlyorvigorously. Cookware,suchas a wokwitha supportring,which

restrictsaircirculationaroundtheburnerwillcauseheat
Use LOto simmerorkeepfoodsatservingtemperatures, to buildupandmayresultindamagetothe burnergrate,

burnerorcooktop.

I Foodscookfasterwhenthe cookwareiscovered because

__, more heat is retained. Lowerthe flame size when

_- cookware iscovered.Thisalso improvescooking

efficiency.
Thecooking performanceisgreatlyaffectedbythe type of

cookwareused. Propercookwarewill reduce cooking
times, uselessenergy and producemore even cooking

results.For best resultsusea heavy gauge metalpan
If a knob isturnedveryquicklyfromtheHIto the LO witha smoothflat bottom, straightsidesand a tightfitting
setting,the flame may goout, particularlyifthe burneris lid.Selecta material,suchas aluminumorcopper,that
cold. Ifthis occurs,turnthe knobto the OFF position.Wait conductsheat quicklyand evenly.

severalseconds,thenlightthe burneragain.

CANNING

ABOUT THE SURFACEBURNERFME Whencanning,usethe HI settingjustuntilthe water

comesto a boilor pressureis reachedina pressure

A properlyadjustedburnerwithcleanportswilllightwithin canner,then reducetoa settingthatmaintainsthe
a fewseconds.You may heara "popping" soundon pressureora boil.

sometypesof gaswhenthe surface burneristurned
off. Thisis a normaloperating soundof the burner. Prolongeduseofthe HI setting,theuseof incorrect

canningutensils,orthe useofimpropercanning

On naturalgas, theflamewillbebluewitha deeperblue techniquesmayproduceexcessiveheatandresultin
core;thereshouldbenotraceofyellowintheflame.A permanentdamagetothe appliance.

yellowflame indicatesanimpropermixtureofair/gas.
Havea servicemanadjustthemixtureifa yellowflame NOTE:Foradditionalcanninginformationcontactyour
occurs.(NOTE:Adjustmentsarenotcoveredbythe localCountyExtensionOffice.Or,contactAIItrista
warranty.) ConsumerProductsCompany,marketerofBallbrand

homecanningproductsat800-240-3340or write:

On LPgas, someyellowtippingmayoccur.This isnormal AIItristaCorp.,ConsumerAffairsDept.,P.O.Box2729,
and adjustmentisnotnecessary. Muncie,IN47307-0729.

' I '111('[1'11"

, ........ I . :,. '

....... ' I) 1 .

I , , , , ,,i , , ,, , , ,, , ,,, _,' i,, _ ,,, ;,

IGNmON SYSTEM OVEN VE_

Yourovenwillfeatureeitherpilot ignitionorpilotless Theovenventislocatedatthebase ofthe backguardon

ignition, ifthe gas supplytotherangeisturnedoff,be freestandingrangesandacrossthebackof theoooktop
sureallcontrolsare set intheOFF positionbefore onslide-inranges.Whentheovenisinuse,thisarea ma_
re-supplyinggasto theappliance, feelwarmor hottothetouch.

Topreventbakingproblems,do not blockthe vent

Pilot Ignition openingin any way.Also,do not placeplasticsnear the

ventopeningas heatfromthe ventcould distortor melt

To

light

oven

pilot:

When

cool,openthebroilerdoor ....." _ theplastic,

and removethe broilerrack
and broilerpan.On models

without a broiling COOLING FAN, if equipped =
compartment,removethe Slide-inrangesfeaturea coolingfanwhichautomatically

lowerpanel.Seepage 17 turnsonwhenevertheovenis setforabroilingor

forinstructionsonremoving " cleaningoperation.Thefan willalsoturnonduringsome
thepanel, bakingoperations.Whenthe ovenisturnedoffand has

cooled,thecoolingfanwillautomaticallyturnoff.

WiththeOvenTampknobintheOFF position,holda
lightedmatchtothe pilotlocatedatthe backoftheoven

burner.Oncethepilotlights,replacethe broilerrackand =USE OF ALUMINUM FOIL ....

panorthe lowerpanel.(NOTE:Theovenburnerisshown
withthemetalflamespreaderremovedfromthe oven Do notcoverthe ovenbottomor an entirerackwith

burner.) foil or placefoil directlyunder cookware.To catch

spillovers,placea piece offoil a littlelargerthan thepan
ontherackbelowthe pan. For rangeswith one rack, it

Pilotless Ignition benecessaryto placethe foil directly underthe utensil.

Withthistypeofignitionsystem,a globarwilllightthe Cuta small openinginthe foiltoallowheattothebotton

ovenburner.Theovenwillnot operateduringa power ofthepan.Thisis especiallyimportantwhenbakingpie,,

failureoriftheovenisdisconnectedfromthewalloutlet.

NOTE:A lightedmatch willnot lightthe burner.No

attemptshouldbe madeto operateovenduringa
powerfailure.

IO¸¸¸...............= ...."r,,.....•' ='i.....i, ii.... ::1

OVENC_ RISKS OWTO S OVENTO BAKEOR ROAST

HARACTE

H ET

Becauseeachovenhasitsownpersonalbaking 1. Whencool,positiontherackintheoven.

characteristics,do notexpectthatyournewovenwill

performexactlylikeyourpreviousoven,Youmayfindthat 2. PushinandturntheOvenTemperatureknobtothe
thecookingtimes,oven temperatures,and cooking desiredtemperature.

resultsdiffer somewhatfrom your previousrange.Allowa Selecting a temperature higher than desired will NOT
period ofadjustment,ifyou havequestionsconcerning preheat the oven any faster and may have a negative

bakingresults, pleasereferto pages 11,12 and21 for
additionalinformation, effecton bakingresults.

3. Placethe food inthe centerof the oven, allowinga
minimumof 1to 2-inches betweenthe utensilandthe

OVEN TEMPERATUREKNOB , ovenwalls.

TheOven Temperatureknobis usedto select and Whenthe oven is in use,the ovenventarea at the rear
maintainthe oventemperature.Pushin andturnthis knob ofthe cooktopmay feel warm or hot to the touch. Do
justto the desiredtemperature.To provideaccurateoven not blockthis areaortheventopeningas this may

temperatures,do not turntheknobto a higher affectbakingresults.

temperatureandthen back tothe desiredtemperature.
Turnthis knob toOFF wheneverthe oven is not in use. 4. Checkthefood for doneness atthe minimumtime in

the recipe.Cook longerifnecessary.Cookingtime may

Aftertheoventemperaturehas OFF

B_O_L varyfrom ovento oven.

beenset, there will be about a _

45seconddelay beforethe _._/ ' I "_,.._" 5. Removethe foodfromthe ovenand turn the Oven

burnerignites.This is WARM S00 Temperatureknob to OFF.

normaland no gas

escapesduringthis 200,\\ _ 4so
delay.

250 I | _ 400

Theoventemperatureis 30o 35o Preheatingisnecessaryforbaking,Topreheattheoven,

turntheOvenTemperatureknobtothe desired

maintainedbycyclingthe OVENTEMPERATURE

oven burneronand off. KNOB temperatureandallow 10to 15 minutesfor the oven to

preheat.
Selectinga highertemperaturewill not shortenthe

preheattimeand may affectbakingresults. Itis not
necessaryto preheatfor roastingor broiling.

!i¸ i ili!! ......ii ' ..............................

OVENRACKS

Yourrangewill featureoneortwoovenracks.Theoven To replace:Placetherackonthe racksupportsandtilt
rackisdesignedwitha safetylock-stoppositionto keep thefrontendoftherackupslightly.Slideitbackuntilit
therackfromaccidentlycomingcompletelyoutofthe clearsthelock-stopposition.Lowerthefrontandslidet
ovenwhenpullingtherackouttoaddor removefood. rackstraightin.Pulltherackouttothelock-stoppositio

tobesureit ispositionedcorrectlyandthenreturnittoi

CAUTION:DonotattempttochangetherackpositionsI normalposition.

whentheovenis hot. I Foroptimumbakingresultsof cakes,cookiesorbiscu

useonerack.Positiontheracksothefoodisinthecente
theoven.Useeitherrackposition2 or3.

Toremove:Besurethe rackiscool.Pulltherackstraight
outuntilitstopsat thelock-stopposition.Tiltthefrontend Ifcookingontworacks,userackpositions2 and4 for

oftherackupandcontinuepullingthe rackoutof the cakesandrackpositions1 and4whenusingcookie
oven. sheets.Neverplacetwo cookiesheetsononerack.

POSmONeXAm

RACK5 Fortwo-rackcooking.Usethe upperrack

(highest positionfor side disheswhen roastingaturkey
position) on the lower rack. 5

RACK4 Usedfor mosttwo-rackbaking.
RACK3 Usedformostbakedgoodsonacookiesheetor

jellyrollpan,orfrozenconveniencefoods.

RACK2 Usedforroastingsmallcutsofmeat,large

casseroles,bakingloavesof bread,cakes(in
eithertube,bundt,orlayerpans)ortwo-rack

baking. Roasting -'- //,P7) _'_

RACK 1 Usedfor roastinglargecutsof meatand large Position - j i

poultry,pies,souffles,or angelfood cake, or for

/

two-rack baking.

ROASTING Ifyourrangefeaturestwo racks,placeboth
POSITION ovenracks,oneabovetheother,onthe raised

sidesoftheovenbottom.Usethispositionwhen
roastingtallercutsofmeatora largeturkey.

COMMONBAKING PROBLEMSAND WHYTHEY HAPPEN

PROBLEM CAUSE

Cakesare uneven. • Panstoo closeor touchingeach other or ovenwalls.• Batteruneveninpans.

• Temperaturesettoo low or bakingtimetooshort.• Ovennot level.• Undermixing.• Too
muchliquid.

Cakehigh in middle. • Temperaturesettoo high.• Bakingtimetoolong. • Overmixing.• Too muchflour.* Pans

touching eachother or oven walls. • Incorrectrackposition.

Cakefalls. • Toomuchshorteningor sugar.• Too muchortoolittleliquid.• Temperaturesettoo low.

• Oldortoo little bakingpowder.• Pantoo small. • Ovendooropenedfrequently.• Added
incorrecttype of oil to cakemix.• Addedadditionalingredientsto cake mixor recipe.

Cakes,cookies,biscuits =Incorrectrackposition.=Ovendoornotclosed properly.=Doorgasketnotsealingproperly
don'tbrown evenly, or properlyattachedtodoor.• Incorrectuseof aluminumfoil. • Ovennotpreheated.• Pans

darkened,dentedor warped.
Foroptimumresults,bakeon onerack.Ifbakingcakesontworacks,staggerpanssooneis

notdirectlyaboveanother.

Cakes,cookies,biscuits • Oven notpreheated.• Panstouchingeachotherorovenwalls.• Incorrectrackposition.

toobrownon bottom. • Incorrectuseofaluminumfoil. • Placed2 cookiesheetsononerack.• Used glass,dark,

stainedwarpedordullfinishmetal pans.(Usea shinycookiesheet.)
Followcookwaremanufacturer's instructionsfor oventemperature. Glasswareand dark

cookwaresuchas Ecko's Baker's Secret may require loweringthe oven temperature by
25OF.

Cakesdon't brown on • Incorrectrackposition.•Temperaturesettoolow.• Overmixing.• Toomuchliquid.• Pan
top. sizetoo large or too little batter in pan.• Ovendooropenedtoo often.

Excessiveshrinkage. • Too little leavening.• Overmixing.• Pantoo large. • Temperaturesettoo high.• Baking

timetoo long.° Panstoocloseto each otheror ovenwalls.

Uneventexture. • Toomuchliquid.• Undermixing.• Temperaturesettoo low.• Bakingtime too short.

Cakeshave tunnels. • Notenoughshortening.• Toomuchbakingpowder.• Overmixingorat too high aspeed.

• Temperatureset too high.

Cakenot donein • Temperaturesettoo high. • Pantoo small.• Bakingtimetooshort.
middle.

tfadditionalingredientswere addedto mix or recipe,expectcooking time to increase.

Pie crustedges too • Temperaturesettoohigh. • Panstouchingeachotherorovenwalls.° Edgesof crusttoo
brown, thin; shield withfoil.

Piesdon't brownon • Used shiny metalpans.• Temperatureset too low. • Incorrectrackposition.
bottom. • Somefrozen piesshouldbe placedon a cookie sheet,check packagedirections.

Pieshave soaked crust. ° Temperaturetoo low at start of baking.• Fillingtoo juicy. • Usedshinymetal pans.

BAKINGTIPS ROASTINGTIPS

Use a reliable recipe andaccuratelymeasurefresh Roastingisthemethodforcookinglarge,tendercutsof
ingredients.Carefullyfollowdirectionsforoven meatuncovered,withoutaddingmoisture.Mostmeatsar

temperatureand cookingtime.Preheatovenif roastedat325°F.It isnot necessaryto preheatthe oven.

recommended. Placethe roastingpan on either ofthetwo lowest rack

positionsor on the specialroastingposition (see page8).

Usethe correct rack position. Bakingresultsmay be

affectedif the wrong rack positionis used. Usetender cuts of meatweighingthree poundsor more.

Top browning may be darker if food is located Somegood choicesare: Beefrib, ribeye, top round,high

qualitytip and rump roast, porkloin roast, legof lamb,

towardthetopofthe oven. veal shoulderroastand curedor smoked hams.

Bottom browningmay be darker if food is located

towardthebottomof the oven. Seasonmeat,ifdesired, eitherbeforeor afterroasting.
When usingtwo racksfor baking, allow enough Rub intothesurfaceofthe roastifaddedbeforecooking.

space betweenthe racksfor properair circulation. Placethe meatfat-side-upon a rack in a shallowroastin(

Browningand cookingresultswill be affected if air pan.Placingthe meatona rack holds it out ofthe

flow is blocked, drippings,thusallowing betterheat circulationfor even

Cookwarematerialplays animportantpart in baking cooking.As thefat ontopof the roast melts,themeatis

results.Alwaysusethetypeandsize of pancalledfor in bastednaturally,eliminatingthe needfor additional

the recipe.Cookingtimes or cookingresultsmay be basting.
affectedif the wrongsizeis used.

Shiny metal panreflectsheatawayfrom the food, The cookingtime isdeterminedbytheweightof the mea
produceslighterbrowninganda softer crust. Use andthe desired doneness.Formoreaccurateresults, us,

shinypansforbakingcakes or cookies. For optimum a meatthermometer.Insert it sothe tipis inthe center of
bakingresults,bake cookiesand biscuitsona flat the thickest part ofthe meat.Itshould nottouch fat or
cookiesheet.If the pan has sides,suchas ajelly roll bone.

pan,browningmaynotbe even. Removethe roastfrom the ovenwhen the thermometer

Darkmetal panor a panwith ananodized(dull) registersthedesired doneness.
bottomabsorbsheat,producesdarkerbrowningand

a crispercrust.Usethistype ofpanfor pies,pie NOTE:Formoreinformationaboutfoodsafety,call
crustsor bread. USDA'sMeat& PoultryHotlineat1-800-535-4555.For
Ifusingoven-proofglassware,ordark panssuch cookinginformationwritetothe NationalLiveStockand

asBaker's Secretreducetheoventemperatureby MeatBoard,444 NorthMichiganAvenue,Chicago,
25°Fexceptwhenbakingpiesorbread.Usethe Illinois60611.
samebakingtimeas calledfor inthe recipe.

Allow hotair to flow freely throughthe ovenfor

optimumbakingresults.Improperplacementof pans in
theovenwill blockairflowand may result in uneven

browning.For optimum browningandeven cooking
results:

Do not crowda rackwithpans. Neverplace more
thanone cookiesheet, one 13x9x2-inchcakepan or
two9-inch roundcakepans onone rack.

Staggerpanswhen bakingon two racks so onepan
is notdirectly overanother pan.

Allowoneto two inchesbetweenthe panandthe
ovenwalls.

Checkthecookingprogressat the minimumtime

recommendedin the recipe. If necessary,continue
checkingat intervals untilthe food isdone. Ifthe oven

doorisopened too frequently,heatwill escapefrom the
oven;this canaffectbakingresults and wastes energy.

If you addadditional ingredientsor altertherecipe,

expectcookingtimesto increaseordecreaseslightly.

How To Set Oven To Broil:

1. Place the broiler rack with

Broilingis a method of cooking tender meats bydirect the broiler pan inthe
radiant heat. The cooking time is determined by the recommended position
distance between the meat and the oven burner, the shown in the broiling chart

desired degree of doneness and the thickness of the below.

meat. _ _._-_-- J__

Lower Broiler Compartment:

Broilingrequiresthe use ofthe broilerpan and insert.The Ifthe bottom positionis
broilerinsert must be in place to allow fat and liquidto selected, use mittsand

drain to the pan below to prevent spatters, smoke and carefully remove the _ _v//
flare-ups. Improper use may cause grease fires, broiler pan.

For easier clean up, line the broiler pan with foil and spray 2. Push in and turn the Oven Temperature knob to

the insert with a non-stick vegetable spray. Do not cover BROIL.
the broiler insert with aluminum foil as this prevents fat
from draining into pan below. It is possible to broil longer cooking foods such as

chicken at a lower temperature to prevent

Trim excess fat and slash remaining fat to help keep meat overbrowning and reduce splattering. Turn the knob
from curling and to reduce smoking and spattering, to 400° or 450°F, rather than BROIL, for low
Season meat after cooking, temperature broiling.

3. Follow the suggested times in the broiling chart. Meat

Place the broiler rack in the correct rack position when the

should be turned once about halfway through

broiling compartment is cool. For darker browning, place
meat closer to the oven burner. Place meat further down if cooking.

you wish meat to bewell done or if excessive smoking or 4. Check the doneness by cutting a slit in the meat near
flaring occurs, the center to check the color.

See Care and Cleaning Chart on page 18 for instructions 5. After broiling, turn the oven off and remove the broiler
on cleaning the broiler pan and insert, pan.

BROIL CHART

TYPE OF FOOD DONENESS LOWERBROILERCOMPARTMENT WAISTLEVELBROILING

RACK TOTALTIME RACK TOTALTIME

BACON Well Done Bottom LOBROIL #4 BROIL

7 to10 minutes 6 to10 minutes

BEEFSTEAKS

1-inchthick Medium Middle BROIL #4 BROIL

14to20 minutes 15to 20 minutes

WellDone Middle BROIL #4 BROIL

16to25minutes 20 to25 minutes

CHICKEN

Pieces Well Done Bottom LOBROIL #3 or#4 LO BROIL

30 to45 minutes 30 to45 minutes

FISH

Fillets Flaky Middle BROIL #4 BROIL

8 to 12 minutes 8 to 12 minutes

Steaks, 1-inchthick Flaky Middle BROIL #4 BROIL

10to 15 minutes 12to 15 minutes

GROUNDBEEFPATTIES

3/4-inchthick Well Done Middle BROIL #4 BROIL

14to 18 minutes 15to 20 minutes

PORKCHOPS

1-inchthick Well Done Middle BROIL #4 BROIL

18to 25 minutes 20to 30 minutes

W

....... _ _ .... _ ...... _'", .... !__ _.......... _'_i__i_,i'ii? _!_ :i .......__.... i_ i, _ i • i

_KTOP .... BURNER_ATES

i J

Topreventstainingordiscoloration,cleancooktopafter Burnergratesmustbe properly
eachuse.Wipeacid orsugarstainsas soonasthe positionedbeforecooking.Burnergrates

cooktophascooledasthesestainsmaydiscoloror etch aredurablebutmaygraduallylosetheir
theporcelain, shineduetousageandhigh

Freestandingrangeswithconventionalgasburnerswill temperatures.

featurea lift-upcooktop. When installingsquare grates,place
Thecooktopdoes NOT lift-upon these models: indentedsides together sostraight sides

• Freestandingrangewith sealedburner, are atthefront and rear.Improper
installationof the grates may resultin

• Slide-in rangewith eitherconventionalorsealed damage or chippingofthe cooktop,

burners.

Toraisethe "lift-up" cooktop:Whencool,grasp the CAUTION:Donot operatea surfaceburnerwithouta

frontedgeofthecooktopandgentlyliftupuntilthetwo panonthegrate.Theporcelainfinishonthe gratemay

supportrods,if equipped,atthefrontofthe cooktopsnap chipwithouta pantoabsorbtheintenseheatfromthe
intoplace, burnerflame.

Tolowerthe top: Holdthe frontedge ofthe cooktopand

carefullypushbackoneachsupportrod,ifequipped,to
releasethenotchedsupport.Thengentlylowerthetop

intoplace.Thesupportrodswillslideintothecooktop
frame.

if equipped The porcelainon the burner isdurable but may gradually

Underno circumstancesare the surface burner lose its shine dueto usageand high temperatures.
assembliesto be taken apartforcleaning.The surface

burnerassemblycan be removedto clean the burner box The sealed surfaceburners aresecuredto the cooktop
area. and are NOTdesignedto beremovedby the consumer.

FreestandingRangeOnly: SelectmodelsfeaturetwospecialSUPER HIGHSPEED

Thetwosurfaceburnerassembliesaresecuredinplace sealedburnerslocatedat the right-frontandleft-rear.Use

duringtransportationwithscrews.Oncetherangeis theseburnerstoquicklybringwatertoa boilandwhen
installed,thesescrewsmaybe removedto allowquick usinglargerpans.Seeinformationonratingplate,located

andeasyremovalofthe burnerassemblies, onthelowerrangefrontframebehindthebroilerdooror

lowerpanel,todetermineifyourappliancefeaturesthese

__ burners.-_C_

Cleanburnercap after eachuseespeciallyif a spillover

s_ -_ occurs.A soiledburnermayresultinimproperignitionor

• an unevenflame.Whencleaningthe sealedsurface
burner,use careto preventdamageto the ignitor.If a

__ cleaningclothshouldcatchtheignitor,itcouldbe

I__ damagedor broken.

Lip

Toremove:Allowthe burnerassemblytocool. Liftup __ Ignitor

cooktop.Grasptheburner assemblyandrotateit slightly

towardthe leftto releasethe two tabson the assembly.... Portdirectlybelowignitor

Then lifttheassemblyandpulltowardthe backof the
cooktopuntilthe airshutterends on the assembly release

fromthevalves.

Thesurface burnerwill not lightifthe ignitorisdamaged,

Toreplaoe: Inserttheair shutterendsonthe burner broken,soiledorwet.The burnerwill alsonot light ifthe
assemblyoverthe valvesand lowertheassemblyinto ports,especiallythesmallportlocateddirectlybelowthe
place.Be suretosecurethetwotabsontheburner ignitor,areblocked.See page20for cleaninginstructions
assemblyintothe twoslotsonthe burnersupportbracket

whichismountedtotheburnerboxbottom.(NOTE:If the NOTE:Whenonesurfaceburneristurnedto theLITE
tabsarenotproperlyinsertedintothe slots,theassembly position,allfourignitorswillspark.Oncetheburnerlights

mayrockandtheburnersmaynotlightproperly.) turntheknobtothe desiredflamesize.

__!i___'_¸'! :i¸'i_i ii ii_: __

OVEN_R : : :

Proportionalvalveshave anadjustingscrewlocated Do not place excessiveweightonan open oven dooror
insidethevalvestem.Valvesthat do not havethis screw standon an open oven door as, in somecases, it could

can not beadjusted, causethe rangeto tipover,break the door or cause

seriousinjuryto the user.

The LO settingshould producea stableflamewhen
turningthe knobfrom HI to LO. On conventional surface When openingtheovendoor,allowsteamandhot air to

burners,the flameshould be 1/8-inchtall orlower and escape beforereachinginto the ovento check,add or
must bestableon all portson LO setting.Forsealed removefood.

surfaceburners,the flameshould extendto the outer Do not attemptto open or closethe door untilthedoori.,
edgeof the lip on the burnercap onthe LOsetting, completelyseatedonthe hingearms.Neverturn on the

oven unlessthe door is properlyinplace. Whenbaking,

To adjust:Operate burneron HIfor about 5 minutesto

becertainthe door iscompletelyclosed. Bakingresults

preheattheburnercap.Turnthe knobback to LO; remove

will be affectedif the door is not securelyclosed.

knob,and insert a smallscrewdriverintothe center of the
valvestem.Adjusttheflame size byturningthe CAUTION:Hinge armsare spring mountedand will

adjustmentscrewineitherdirection, slamshut against the range if accidentlyhit. Never

place handor fingers betweenthe hinges andthe
front oven frame. Youcould be injured ifhinge snap_

back.

Toremove lift-offdoor:Whenthe door is cool,openth

doortothe"stop"position(openedabout6 inches)and
graspthedoorateachside.Donotusethe doorhandle

toliftthedoor.Liftupevenlyuntilthedoorclearsthe

hingearms.

Theflame must be of sufficientsize to be stable on all I__
burnerports.If the flameadjustmentis needed,adjust

ONLYonthe LO setting.Neveradjustflamesize on a
highersetting.

O_ _INDOW, if_i ....

Toprotectthe oven doorwindow:

To replacedoor: Graspthe doorateachside,alignthe

1. Do not use abrasivecleaningagentssuch assteel slotsin the doorwith the hingearmsand slidethe door
wool scouringpadsor powderedcleansersas they down ontothe hingearms until it iscompletelyseatedor

mayscratchthe glass, the hinges.

2. Do not hit the glasswith pots,pans,furniture,toys, or

otherobjects. O_N LIGHT,if_Ui_ ed

Beforereplacingthelightbulb,DISCONNECTPOWER

3. Donotclosetheovendooruntiltheovenracksare in TO THE RANGE.Besurethebulbis cool.Donottouch
place, hotbulbwitha dampclothas the bulbmay break.

Scratching,hitting,jarringorstressingthe glassmay Toturn on oven light: Push_ f_

weakenits structurecausingan increasedrisk of in the rocker switch located / ,"

breakageata later date. onthebackguardor on the _ IIFi'LJ....

manifoldpanel.

To replace oven light: Besurethe bulb is cool. Usea

drypotholder,to preventpossibleharmto hands,and

verycarefullyunscrew bulb.

Replacewitha 40 watt appliance bulband reconnect
powerto the range. Resetthe clock.

• !

LOWER _NEL, if_uOVEN BOTTOM i

! i i _ , i

Protectthe ovenbottomagainstexcessivespillovers, Rangesthat do notfeaturea lowerbroilingcompartment

especiallyacid or sugaryspillovers,as they may discolor will have a panel in placeof the broiler door.This panel
the porcelain.Usethecorrectsize cookingutensilto avoid must be removedto accessthe ratingplate locatedonthe

boilovers.Neverplace utensilsor aluminumfoil directlyon lowerrangefrontframe.The rating plate containsthe
theoven bottom, model and serial numbersfor your appliance.

Toremove panel:Grasp the bottomcorners ofthe panel.

'1'_ Then liftthe panelupand awayfrom the range.

To replace panel: Align the four slots on the panelwith

. the four screwsonthe rangefront frame.Then lowerthe

_ 2 panel and pushdownuntilthe panelsnaps intoplace.

....... ....

_.. Somefloors are not level. For _

properbaking,your range
mustbe level.Levelinglegs

To remove: Whencool,removethe oven racks.Slidethe are locatedon eachcornerat
two catches,locatedat each rearcornerof the oven the baseof the range. Levelby

bottom,towardthe frontoftheoven. Liftthe rearedgeof turning the legs. )_)

the ovenbottomslightly.Then slide it backuntilthe front

edgeof the oven bottomclearsthe ovenfront frame.
Removetheoven bottomfrom the oven. To prevent rangefrom accidentlytipping, rangeshould be

securedto the floor by slidinga rearleveling leg intothe

Toreplace: Fitthe front edge of the oven bottominto the anti-tipbracketsuppliedwiththe range.
frontframe. Lowerthe rearof the oven bottomandslide

thetwo catchesbackto lockthe ovenbottomintoplace. ELECTR_ CONNECTION :

, Applianceswhich requireelectrical powerare

STORAGEDRAWER equipped with athree-prong groundingplugwhich

Thestorage drawerat the bottomof the rangeis safe and must bepluggeddirectly into a properly grounded
convenientfor storing metalandglass cookware.DO three-hole120volt electricaloutlet.

NOTstoreplastic, paperware,food or flammable material
inthis drawer.Removedrawerto clean under range. I_

Always disconnectpowerto appliancebefore servicing.

Toremove: Pull drawerout tothe firststopposition.Lift The three-pronggrounding plug offersprotectionagainst

upfrontof drawerandpull tothe secondstop position, shockhazards.DO NOT CUTOR REMOVETHE THIRD

Graspsides and lift up and out. GROUNDINGPRONGFROMTHE POWERCORD

PLUG.

Toreplace: Fittherollerslocatedat theendsofthe
drawerglides intothe railsontherange.Liftupdrawer Ifan ungrounded,two-holeorothertypeelectricaloutletis

frontand gently pushin to first stop position.Liftup encountered,it is the personalresponsibility of the

draweragainandcontinueto slide drawerto the closed appliance owner to have the outlet replaced with a
position, properly groundedthree-hole electricaloutlet.

iii•iii iiii!i i__i_i!_z'_' '__,_.....

, , _" _ " _'_ ,_, _ ,, i" _! !!il i:_ _!_, _, , _ i! _i, _ "il :i'! ;i ,'_ _ _,,

ABO_ CLEAN_G PRODUCTS ....

Readandcarefullyfollowthemanufacturer'sinstructions. Abrasive ScouringPads- S.O.S., BrilloSteelWool
Testasmallinconspicuousareausingavery light Soap,Scotch-BritePads.

pressureto see if the surface may scratchor discolor. (Brandnamesfortheabovecleaningproductsareregistered
Thisis particularlyimportantfor porcelainenamel,highly trademarksoftherespectivemanufacturers.)
polishedorshiny metalorplasticsurfaces,andpainted

surfaces.

Glass Cleaners - BonAmi,Cinch,GlassPlus,Windex.

DishwashingLiquidDetergents- Dawn,Dove,Ivory,

Joy.

MildLiquidSprayCleaners- Fantastik,Formula409. • Besureapplianceisoffandallpartsarecool
Non-AbrasiveCleaners- DonAmi,pasteof baking beforehandlingorcleaning.This isto avoid
sodaandwater, damageandpossibleburns.

MildlyAbrasive Powder or LiquidAll Purpose • Ifa part is removed,be sureitiscorrectly

Cleansers- Ajax,BarkeepersFriend,Cameo,Comet, replaced.
SoftScrub, ElcoCleaner Conditioner. • Toprevent stainingor discoloration,clean

Non-Abrasiveor ScratchlessPlasticor Nylon applianceafter each use.
ScouringPadsor Sponges - ChoreBeyPlastic

CleaningPuff,ScrungeScrubSponges,or Scotch-Brite
NoScratch,CookwareorKitchenSponge.

CAREANb CLEA_NG CHART

PARTS CLEANINGAGENTS DIRECTIONS

Bakedenamel • Soapandwater Use a drytowelorclothtowipeup spills,especiallyacid(milk,
or painted • Mildliquidcleaner lemonjuice,fruit,mustard,tomatosauce)orsugaryspills.Surface

• Backguard • Glasscleaner maydiscolorordullifsoilis notimmediatelyremoved.Thisis
panels especiallyimportantforwhitesurfaces.

• Broilerdoor Whensurfaceiscool,washwithwarmsoapywater,rinseanddry.

• Ovendoor Forstubbornsoil,usenon-abrasivecleaningagentssuchasbakin(

• Rangefront sodapasteorBonAmi. Ifdesired,athincoatof mildappliancewa>
framebehind can beusedto protectthe sidepanels.Aglasscleanercan be

broilerdoor usedtoadd"shine"tothe surface.

• Sidepanels NOTE:Donotuseabrasive,causticorharshcleaningagentssuch

assteelwoolpadsorovencleaners.Theseproductswillscratchor

permanentlydamagethesurface.
NOTE:Neverwipea warmorhotsurfacewitha dampclothasthis

maydamagethesurfaceandmaycausea steamburn.

Broilerpanand • Soapandwater Removefrombroilingcompartmentafteruse.Coolthenpouroff
insert • Plasticscouringpad grease.Placesoapyclothoverinsertandpan;letsoaktoloosen

• Soap-filledscouringpad soil.Washinwarmsoapywater.Usesoap-filledscouringpadto

• Dishwasher removestubbornsoil.Cleanindishwasherifdesired.
NOTE:Foreasiercleanup,sprayinsertwitha non-stickvegetable

coatingandlinebroilerpanwithaluminumfoil.

Burnerbox • Soapandwater Burnerbox,forfreestandingrangeswithconventionalburners,is

• Pasteofbakingsoda locatedunderlift-upcooktop.Cleanfrequentlyto removespillovers

andwater Ifsoilisnotremovedandisallowedtoaccumulate,it maydamage

• Non-abrasiveplasticpad the finish.To cleanremovegratesandsurfaceburnersandclean
orsponge withsoapandwater,rinseanddry.NOTE: Cooktopdoesnotliftup

• Liquidcleaner onthesemodels:freestandingrangewithsealedburnercooktop

• Glasscleaner andslide-inranges.

I

ICLEANINGINSTRUCTIONSI

TOCLEANCOOKTOP TOCLEANUNIBURNER

1.Cleancooktopwithcaution-ifawetsponge Whenburneriscool,remove,cleanwith soap
or cloth is used to wipe spills on a hot & water or place in dishwasherbefore

cookingarea, becarefulto avoidsteam returningtotherange,besureall holesand
burn.Somecleanerscanproducenoxious portsareopenandclearofbakedonfood.To

fumesif appliedto a hotsurface, openholesscrubwithsoap&waterandnylon

2. Tocleanareabelowcooktoplift cooktop brush. Dry thoroughly before returning

andwipecleanwithsoap&warmwater, uniburnerto yourrange.

TOCLEANWINDOWS
Whenoveniscool,usea mild,non-abrasive

glasscleaningagentondampcloth.

PORCELAINORSTANDARDOVEN

PORCELAIN DAILYMAINTENANCE

Canbechippedif misused-useammoniaora Warmsoapy water in a slightly warm oven
commercialcleaner.It issuggestedthat fruit (nothot)-willremovespillsimmediatelyafter

juices,vinegarand otheracidmixturesbe spillover(a finesteelwoolcanbeusedon

wipedupimmediately, stubbornareas).
SOILEDOVEN HEAVYBUILDUPORLARGESPILLOVERS

1.Place8oz.glassorenamelcontainerfullof 1. Followdirectionson can of commercial

householdammoniain ovenovernightor cleaner.
severalhourspriorto washing(this"will 2.Rinsethoroughlywithonetbsp.vinegarin

loosensoil), onecupofwater.

2.Washwithwarmsoapywater.

3.Scourstubbornareas. NOTE:Protectmetaltrimwithmaskingtape.

4. Rinsethroughlywithcleanwater. DONOTMIXCLEANINGAGENTS.

20

I CLEANINGINSTRUCTIONSJ

CONTINUOUSCLEANOVEN

CONTINUOUSCLEAN SPECIALCLEANINGINSTRUCTIONS

A continuouscleanovenhasa veryspecial DONOTUSECOMMERCIALOVENCLEANERS

finish.Itwillbeslightlyroughtothetouchand ORABRASIVES.
if it were magnified,you wouldsee many

peaks and valleys. This polycrystalline FORLAR6ESPILLOVERS

surfaceallowsgrease,oil, andothersoilto 1.Startwhenoveniscool.
spreadoveritsmanyasurfacessothatmore 2. Removeall racksandcookingutensils.

ofthesoilwillbeexposedtotheair.Whileyou 3. Removespilloverbygentlypryingup- O0
cook,theheatofyourovenwillthenoxidize NOTSCRAPE- (lightly rub with plastic

or burnthesoiledareasawayslowly.The mesh).
soiledareaswill notdisappealimmediately. 4. Washwithdetergent.

This cleaningis a gradualor continuous 4. Rinsethoroughlywith smallamountsof

cleanwater.

process. 6.Blotdrywithspongeortowel.O0NOTWIPE.
IFSOILISHEAVY,youmayfinditnecessaryto

operatethe oven emptyat approximately
400°Fapproximately1hoursothespotswill

lighten(somesmokingmayappear).

21

_"__.............•• __,__.....__0__.......___'_........._9__•................._............._"__'__....•_....."iiii!¸!!!_iii•I ...._'

i_¸ i_ _ _ _ • _ • _ •

PROBLEM CAUSE CORRECTION

Surfaceburnerfailsto light, a. powersupplynotconnected, a. connectpower,checkcircuit

breakerorfusebox.

b.cloggedburnerport(s), b. cleanportswithstraightpinor

smallpaperclip.See page20for
cleaninginstructions.

c. surfacecontrolnotcompletely c. turncontroltotheLITEposition

turnedto untiltheburnerignites,thenturn
the LITEpositionorturnedtoo controlto desiredflamesize.

quickly
fromthe LITEposition.

d. powerfailure(pilotlessignition), d. see page6to lightburnerduringa

powerfailure.

e. onsealedburnermodels:Burner e. cleananddryburnerhead.If

willnotlightiftheignitoris brokenordamaged,calla

damaged,soiled,wetorifthe port serviceman.
directlybelowtheignitoris

blocked.

f. burnerassemblyincorrectly f. seepage15.

installed.

Burnerflameis uneven, a. cloggedburnerport(s), a. cleanportswithstraightpin.
Surface burnerflame lifts off a. air/gasmixturenotproper, a. callservicemantoadjustburner.

port or is yellow in color, b. nopaninplace, b. alwaysplacepanongratebefore

lightingburner.

NOTE: Liftingof flame is normalfor NOTE:Besureinstallerproperly
sealedburners.Someyellowtipping adjustedrangeattimeofinstallation.
withLPgasisnormalandacceptable.

Surface burnerIgnitor a. controlknobisinthe LITEposition, a. besureALLsurfaceburnercontrol
producingclicking sound. NOTE:Thelifeofthe ignitionsys- knobsareintheOFFpositionor

ternmaybe shortenedifthe knob areadjustedto the desiredflame

isleftintheLITEposition, setting.

b. surfacecontrolswitchis moistasa b. allowswitchtodrythenrelight

resultofcleaningthe range, burner.

c. malfunctioningswitch, c. callservicemanto check.

Oven burnerfails to light, a. powersupplynotconnected, a. connectpower,checkcircuit

breakerorfusebox.

b. powerfailure, b. ovenwillnotoperateduringa pow-

erfailure.

c. ovenincorrectlyset. c. See page9.

Poppingsound heard when This isa normalsoundthatoccurswithsometypesof gaswhena hotburneris
burnerextinguishes, turnedoff.The poppingsoundisnota safetyhazardandwillnotdamagethe

appliance.

Clockand/or ovenlight does not a. powersupplynotconnected, a. connectpowersupply,check
work. circuitbreakerorfusebox.

b. bulbmaybelooseorburnedout. b. tightenorreplacelightbulb.

c. malfunctioningswitch,starteror c. callservicemanto check.

ballast, d. callservicemanto check.

d. malfunctioningclockorloose

wiring.

(Continuednextpage

t_ _i_¸_¸tii_ _

PROBLEM CAUSE CORRECTION

Moisturecondensationonoven a. itis normalforthewindowtofog a. leavedoorajarforoneortwo

window,if equipped,when oven duringthefirstfewminutesthe minutestoallowmoistureto

is in use. ovenis on. escape.

b.clothsaturatedwithwaterisused b.useadampclothtocleanwindow

tocleanthe window, topreventexcesswaterfrom

seepingbetweenthe panelsof
glass.

Bakingresults are not a. ovennotpreheatedor setat a. preheatoven10to15 minutes.

satisfactory, correcttemperature.

• browningistoopale,toodark b. usedincorrectrackposition, b. see page10.
or isuneven, c. incorrectuseofaluminumfoil. c. see page8.

• foodcooksunevenly, d. ovenbottomincorrectlyreplaced, d. replaceovenbottomcorrectly.

• foodisunderdoneor e. oventhermostatsensingdeviceis e. reinstallthermostatsensing

overdone, outoftheholdingclip(s), device.

See ProblemChartonpage 11for
additionalinformation.

Ovensmokesexcessively a.foodtoocloseto burner, a. movebroilerpandownonerack
duringa broiloperation, position.

b. meathastoomuchfat. b.trimfat.

c. sauceappliedtooearlyor c. applysauceduringlastfew

marinadenotcompletelydrained, minutesof cooking.If meathas

beenmarinated,drainthoroughly
beforecooking.

d. soiledbroilerpan. d. alwayscleanbroilerpanandinser

after eachuse.

e. broiler insert coveredwith e. nevercover insertwith foil as this

aluminumfoil. preventsfat from drainingto pan

below.

f. broilingcompartmentbottom is f. clean broilingcompartment.

soiled.

Strongodoror lightsmoke Thisisnormalfora newrangeandwilldisappearafterafew uses.Openinga

when oven isturned onthe windoworturningona fanwillhelpremovethesmokeandodor.
first fewtimes.

Followtheseproceduresto removeapplianceforcleaning qualifiedservicershoulddisconnectandreconnectth
orservicing: gas supply.See the InstallationInstructionsfor gas le

test method.

1. Shut-offgas supplyto the appliance.

2. Disconnectelectricalsupplyto the appliance,if Topreventrangefromaccidentlytipping,range mustbe
equipped, securedto the floor bysliding rear levelingleg into an

3. Disconnectgassupplytubingto the appliance, anti-tipbracketsuppliedwiththe range.

4. Slide rangeforward to disengagerangefrom the
anti-tipbracket.See the InstallationInstructionsfor WARNING" Possiblerisksmay resultfrom abnormal

locationofthebracket, usage,includingexcessiveloading oftheoven door

and ofthe riskof tip over,shouldthe appliancenotbe

5. Reverseprocedureto reinstall.If gasline has been reinstalledaccordingto the installationinstructions.
disconnected,checkfor gasleaksafterreconnection.A

COOKINGAPPLIANCEWARRANTY

FULL WARRANTY - PartsandLabor

Forone (1) year fromthe date oforiginalpurchasedate,anypartwhichfailsinnormalhomeusewillbe

repairedor replacedfreeof charge.

LIMITEDWARRANTY - Partsonly

Foranadditionalfour (4) years beyondthefirstyearofthefullwarrantyperiod- Partslistedbelowwillbe

repairedorreplacedfreeofchargeforthe partitself,withtheownerpayingall othercosts,includinglabor,
mileage,andtransportation.

Gas sealedsurfaceburnerwhichfailsinnormalhomeuse

CanadianResidents:Theabovewarrantiesonlycoveranapplianceinstalledin Canadathathasbeencertifiedor
listedbyappropriatetestagenciesforcompliancetoa NationalStandardofCanadaunlesstheappliancewas

broughtintoCanadaduetotransferofresidencefromthe UnitedStatestoCanada.

Thespecificwarrantiesexpressedabovearetheonlywarrantiesprovidedbythemanufacturer.Thesewarrantiesgiveyouspecificlegalrights,and
youmayalsohaveotherrightswhichvaryfromstatetostate.

WHATIS NOTCOVEREDBYTHESE WARRANTIES: HOWTO RECEIVEWARRANTYSERVICE:

1. Conditionsanddamagesresultingfromanyofthe 1. Forauthorizedservice,contactthedealerfromwhom
following: youpurchasedtheappliance,or callMaytag

a. Improperinstallation,delivery,ormaintenance. AppliancesSalesCompanyat:1-800-688-1120.
b. Anyrepair,modification,alterationoradjustment 2. Ifyouare notabletosatisfactorilyresolvethe

notauthorizedbythemanufactureroran complaintwithlocalresponse,callorwriteto:
authorizedservicer. MaytagAppliancesSalesCompany

c. Misuse,abuse,accidentsor unreasonableuse. Attn: CAIRs" Center
d. Incorrectelectricalcurrent,voltageorsupply. P.O. Box2370

Cleveland,TN 37320-2370

e. Impropersettingofanycontrol. 1-800-688-1120

2. Warrantiesarevoidiftheoriginalserialnumbershave 3. Whenrequestingservice,thefollowinginformation
beenremoved,altered,orcannotbe readily willbeneeded:
determined,

a. Yourname,addressandtelephonenumber.

3. Lightbulbs, b. Modelandserialnumbers(foundonthe dataplate).

4. Productspurchasedforcommercialorindustrialuse. c. Nameandaddressofdealerorservicer.

5. Thecostof serviceorservicecallto: d. Proofof purchasedate (salesreceipt).
a. Correctinstallationerrors, e. Acleardescriptionoftheproblemandservice

history.

b. Instructtheuserontheproperuseofthe product.

c. Transportthe applianceto a servicer.

6. Consequentialorincidentaldamagessustainedby
anypersonas a resultofanybreachofthese

warranties.
Somestatesdonotallowtheexclusionorlimitationof

consequentialorincidentaldamages,sothe above
exclusionmaynotapplytoyou.

WarrantyPartNo.:8109P087-60

(09-97-00)

A QUICKREFERENCETOQUICKCLEANING

PART CLEANINGAGENT INSTRUCTIONS
BroilerPan& Rack soap&water removethebroilpanimmediatelyafterbroiling,

scourpad letcoolslightly,sprinklepanwithsoapandlay

wetpapertowelinit- letstanda few minutes-
wash- scourif necessary- dry.

ControlKnobs mildsoap&water pullknobsoff- washgentlyand returnto range

donotsoak.

Grate soap&water washwithsoap- scourwithcleanserorsteel

steelwool wool- drythoroughly.

Exterior(Porcelain soap&water wipeupspillsimmediatelywithpapertowelwhen
enamel) drytowel surfacesarecool,washwithsoapandpolishwith

drycloth.DONOTuseabrasivecleaners.

Glass soap&water washwithsoap,polishwithdryclothorwash

orglasscleaner withglasscleanerandpapertowel.

Metals soap& water wash,rinse,then'polishwith drycloth- DONOT

chromecleaner useabrasivesorothercleaners.

Interior soap& water usea smallglassofhouseholdammonia- let
(standardclean) commercialoven standovernightinsideyouroven- thencleanwith

cleanerorscouringsoapandwaterorusea cleanerfollowinginstru-
powder ctionsoncan- usethescouringpadonstubborn

soil- rubgently- rinseandwipethoroughlywith
onetbsp.vinegartoonecupofwater- DONOT

MIXCLEANERS.

ContinuousClean detergentex.409, donotscrape- ovenisalwaysburningoffsoil-

Fantastic if areasare heavilysoiled,runoverto lighten
Janitorin a Drum spotsor washwithdetergentandplasticscour-

ingpad- DONOTUSEABRASIVErinseandblot
dry.

SelfClean -_h heat lockinplaceaccordingtodirectioninthismanual

setselectorandthermostat- ovenwill cleanit-
self- wipeoutasheswithdampclothsponge.

SiliconeRubberDoor soap& water washwithsoap- rinsethoroughly.
Gaskets(standard& DONOTREMOVE.

continuousclean).

BraidedGaskets DONOTCLEAN.
(self-clean)

OvenVent soap& water notremovable- washinplace_
Racks soap&water washandrinse- commercialcleanerscandis-

commercialcleaner coloryourracks- testbeforeusing.

BroilDrawer _ & water removedrawer-washinsoapand

(notonselfclean) ; USEABRASIVE.
Uniburner sot-_-a--ap& water removeuniburner- washinsoapandwateror

dishwasher.Usesmallwireto reopenholesfor

25

CONSERVINGENERGY

1.Choosemediumweightmetalcookwarewith flat bottoms,straight sidesandfittedcovers.

2.Thesizeofthepanshouldcompletelycovertheheatedportionofyoursurfaceelement.Ongas
ranges,adjustyourflameto pansize.

3.Preheatpansonlywhenrecommendedandthensaveenergybyusingthepanimmediately.

4. Usetheleastamountofliquidsorfatstoshortencookingtimeandretainthemostvitamins

andminerals.

5.Startfoodsonhigherheatthenturnthemdownoroffduringtheremainderofthecookingtime.

6.Properlyusedcooktopelementsorburnersaremoreefficientthanyouroven- usethemwhen
applicable.

7.Heatthepan- nottheairTAlwaysplacetheutensilonsurfaceelementorburnergratebefore
turningit onandturnit off.Useresidualheatfromthepantofinishcookingbeforeremoving

pan.

8. Useonlyrefrigeratedor roomtemperaturefoodswhencooking.Thawfrozenfoodsbefore
cooking.

9.Duringcookingorbaking,avoidfrequentdooropeningsorlidlifting,asitresultsinlossofheat
andunsatisfactoryresults.

10.Cookmorethanoneitemtogether- potatoes,vegetables,etc.canbecookedwiththemain
dish.

11.Doyourbakingdirectlyafteranovenmealto avoidreheatingtheoven.

12.Wheneverpossibleusecoverswhilecookingto retainheat.

SAVES

YOU

MONEY

i IMPROVECOOKINGPERFORMANCEI

SURFACECOOKING

should be heavy gauge and lined with

COOKINGUTENSILS anothermetal.

1.Flatbottomutensilsarethebestandmost G/ass ceramic's chief advantageis its

efficientinusingtheheatfromthecooktop multiuses;it cango fromfreezerto topof
(checkfor flatnessby rotatinga straight rangeorovento table.

edge ruler on the bottomof the pan,
checkingfor dips or unevenessas you 3.Thecorrectheatsettingfor eachutensilis
rotate).Unevenutensilscauseslowuneven very importantfor goodresults- check
cooking, your cookware directions for

recommendedheatsettingforeachpan.

4. Utensils should have tightly secured

,_ handlesmadeofaheatresistantmaterial-

theyshouldbefreeof roughedges,cracks,
wells, etc.that would makethem hardto
clean.

i.Mediumweightutensilsarebestsuitedfor

5. Teapots may havea ledgeor rim around

cooking becausethey heat evenly and

the bottom.If this ledgeextendsoverthe

quickly.Theyarealsolightweightandeasy heatingelement,or grate it can overheat

to handleevenwhenfull. Saucepan and and damage the porcelain top and heat

broiler information listed below, elementor grate.

Aluminum is moderately priced, light-

weight,anda goodconductorof heat.The METHODS
heavierthe gauge(thickness),the more

durable.Aluminummaystainfrommineral Baste- Tomoistenfoodwhileitcooks,sothat
inwaterandinfoods, the surfacedoesn'tdry out and flavor is

added.Meltedfat, drippings,sauceandfruit

Stain/ess stee/ is exceptionallydurable, juiceare theliquidsgenerallyused.

easytoclean,anddoesn'treactwithfoods
or detergents.Becausestainless steel _ ._

alQneisa relativelypoorconductorofheat,
it isusuallycombinedwithothermetalsto
providemoreevenheatdistribution.

Castiron is heavyto handle,butdurable
and inexpensive.Cast ironheatsslowly

andretainsheatwell.It tendsto rustand
alsotodiscoloreggsandfoodscontaining Blanch-Tocookafewminutesinboilingwater

acidsuchaswineorvinegar, either to help loosenthe skin from some
Copperis good looking,veryexpensive, foods,orasastopinpreparingvegetablesfor

and an excellentconductorof heat. It freezing.

27

SURFACECOOKING

Bell- Tocookfoodoverhighheatinliquidin Peach- To cook food over low heat in
whichbubblesriseconstantlytothesurface simmeringliquid.

andbreak.

Prusure-cook- Tocookin steamunderhigh

Braise-Tocookfoodoverlowheatinasmall pressure,usinga specialsaucepan.
amountofliquidina coveredpan.(Foodmay

ormaynotbebrownedfirstinasmallamount Saute-Tobrownquicklyinasmallamountof
offat). fat, with frequentturning.Usedas a verb

meaningto fry ina smallamountof fat.

Caramelize-Tostirinskilletoverlowheatuntil
it meltsanddevelopscharacteristicflavor Sear- To brownthesurfaceof meatby the

andgolden-browncolor, short applicationof intenseheat.Meat is

searedfor thepurposeofdevelopingflavor

Deep-fry- Tocookfoodinhotfatdeepenough andimprovingappearance.

forfoodto floatonit.

Scald-Toheatliquidjusttobelowtheboiling

Fry- Tocookfoodoverhighheatina small point.
amountof fat. Seealsodeep-fry,pan-fry,

saute. Simmer-Tocookfoodoverlowheatinaliquid

justbelowtheboilingpointinwhichbubbles

Pan-Tocook,covered,inverysmallamount form slowly and collapsejust belowthe

of liquid, surface.
Pzn-brell-Tocookfood,uncovered,overhigh Steam-Tocookfoodonarackorinacolander

heat on ungreasedor lightly greasedhot ina coveredpanoversteaminghotwater.
surface, pouring off accumulatingfat.

Stew- To cook food over low heat in a

Panfry- Tocookfoodoverhighheatinasmall simmeringliquid.
amountoffat. Stir-fry- TocookslicedfoodquicklyChinese-

Parbeil-Toboiluntilpartiallycooked,usually styleina skilletor wok.
before completing cooking by another

method.

28

BAKING

UTENSILS

1. Usethe size utensil recommendedin the 3.Choosethecorrectutensilfor whatyouare
recipe-DONOToverorunderfill theutensil, baking.

Always allow for expansionof foods or a.Shinyutensils- reflectheatthebestand

liquids, will producealight evencrustoncakes

andpies.

HOW TO MEASURE PANS b. Rough,dark or dull utensils- absorb

Besure your pans are the kind and size heatand will produceaheavier,darker
specifiedin the recipe.Thesize of some crust.

cookwareis expressedin liquid measure- c.Glassutensils-absorbheat-youshould

mentatits levelfullcapacity, turnyourovendown25° lowerthanthe

suggestedtemperaturewhen using

glass- theyproducea heaviercrust.

Mlaur| ta_ il_id, of Mlkl- .,z.,e....,.... ,.... METHODS

wareforlength,widthor and grlddla arestatedas the

dlame_remoraporpndl- topo_,ad,dl,,m_,a- Bake-Tocookbydryindirectheatuntilfood
cullrinsidefro"depth, elusiveofImndlz*. beginsto brownordrytheexteriorsurface

2.Whenusingmorethanoneutensilinoven, andinteriorhasreacheddesiredtemperature.
staggerthemonthesamerackorontwo

rackssothatoneisnotdirectlybelowthe Defrostor Thaw- To melt icecrystalsfrom
other-makesurethatthepansdon0ttoUch frozenfoodsbyplacingin a warmoven.
andareat leastl_hto2 inchesawayfrom a. Placein deeppanto catchrun-off.
theovenwallsandotherpans. b; Placein 150°Foven(mostfoodsdefrost

approximatelyfourtimesfasterthanat

_''_F_;:-_"_"-, _I.I I IIII I] II II II I roomtemperature).

IIIIrD©©©_ III c. Cookfoodsimmediatelyafter defrosting.

IIII©_O©©© I]1 d. NEVERrefreeze.
I_0000QO_

® 0©© Rout - To bake slowly, (at approximately

325°F)tendercutsof meats,inanuncovered

pan.

. a.Calculatecookingtimeperpound.

b.Setmeatfat sideupsoitwillbasteitself.

NUMBER RACK c. Placeonlowestshelf.

OFPANS POSITION PLACEMENT d. Insert meat thermometerto measure

1 2 or 3 center internaltemperature.

e.Allowmeattostand15-20minutes,before

2 2 or3 oppositecornersandat carving.Theinternaltemperaturewillrise

leastl_hto 2 inches 5°Fduringstandingtime.
apart.

3- 4 2or3 oppositecornerontwo

rackssothatnopanis

aboveorbelowtheother.

29

I BAKING [

RACK POSITIONS HIGHEST 4thposition

It is importantto cookfoodsonthe proper MED.HI 3rdposition
rack. MED.LOW 2ridposition

* Checkrackpositionbeforeanybaking. LOWEST 1stposition
* Alwayschangerackswhileoveniscold.

, 1 II

TYPEOFBAKING RACKPOSITION REASON
Angelfood #1 Heatmust be ableto deflectto

browntop.

Biscuits,cookies : 2 or3 Middlepositionallowsforthe

mostcirculationandoven
heating.

Cakes- casseroles 2 or3
Frozenpies on cookiesheet#1 Heatmustbeableto deflectto

browntopcrust.

Muffinsandbreads 2 or 3 Middlepositionallowsmost

circulationandevenheating.

Roasting 2or3

Turkeyor
largeroast 1 Allowseasyaccessfor basting.

30

I ROASTINGCHART I

(OVENTEMPERATURE325°)

APPROX.MIN. INTERNAL

CUT APPROX.WEIGHT PERLB. MEATTEMP.

Rib 6 to 8 pounds 23- 25 140Rare

27- 30 160Med.
32- 35 170Well

BonelessRib 4 toOpounds 26- 32 140

34- 38 160
40,42 170

RolledRump 4 to 6 pounds 25- 30 150- 170
(highquality)

SirloinTip 31/4to 4 pounds 35- 40 140- 170
Pork(fresh)Loin 3 to 5 pounds 30- 35 170

5-7 35-40 170

BonelssHam 2 - 5 30- 45 170

Cookbeforeeatingham Under10pounds 26- 30 155- 160

10- 15 17- 20 155- 160

Precookedham 14- 18 130
Shoulderpicnicham 25- 35 170

LambLeg 5to 8 pounds 30- 35 170- 180
Shoulder(whole) 3to 5 pounds 30- 35 170- 180
Shoulder(boned) 3to 5 pounds 40- 45 170- 180

Veal
Leg.lambshoulder 3 to 5 pounds 30- 40 170- 180

6 to 8 pounds 25- 35 170- 180

Poultry
Chicken 3 to 5 pounds 30- 40 185- 190

Over5pounds 35- 40 185- 190

Turkey Oto 16pounds 20- 25 180- 185(inthigh)

16to20 pounds 18- 20 180- 185

Over20 pounds 15- 18 180- 185

31

J BROILING I

UTENSILS- Broilingpanandgrid(includedin an excessiveamountofsmoke,therack
oven)anddeepmetalpanwithrack. hasbeenplacedtoocloseto thebroiler.

BROILINGMETHOD- Broilingis a methodof c.Turnselectordialtobroil,turnthermostat
cookingtenderfoodsbydirectheatunderthe dial to broil- preheatis not necessary

burner.Generally,thedistancebetweenthe exceptfor charcoalexteriorwith rare

meat and the burner and broilingtime interior(steaks)preheat5-10 minutes.
regulatesdegreeofdoneness.

d.Broilingshouldbedonewiththeovendoor

Anysteakfor broilingshouldbeat least3/, openonelectricovensanddoorshutongas
inchthick.Thinnercutswill bedonebefore ovens.

theyare brownandshouldbe panbroiled
instead, e. Followsuggestedtimeson broilchart-

meatshouldbeturnedonceabouthalf

Veal and Pork shouldnot be broiled;veal way throughbroilingtime.
becauseit is too lean;andporkbecauseit

requireslong, slow cookingto be eaten f. Checkthedonenessbycuttingslitinmeat
safely, nearcenterfordesiredcolor.

Fishneedstobebrushedinoilbeforebroiling g. Removebroilerpan immediatelyafter

andplacedskinsidedowningreasedbroiler broilingsothatdrippingwill notbakeon

pan. andcausemessycleanup.

Chickenneedsto be lessthan 3 Ibs.and EASY CLEANING

occassionallybastedwith fat (will needa
lowerracksetting). Allowto coolslightlythen:

a. Preparemeat- removeexcessfat from

1. Removebroiler pan immediatelyafter

meat and slash remainingfat being broiling.

carefulnottocutintomeat-thiswillhelp
excessfat to drainandkeepsmeatfrom 2. Draindrippings.

curling.

3. Sprinklewithsoapandcoverbottomwith

b.Positionracksothatmeatwillbeapproxi- wetpapertowel- thiswillsoftenbakedon

mately1inchfromthebroiler.Ifyounotice foodsandmakecleanupeasy.

32

] BROILINGCHART I

Thetimesgiveninthechartshouldbeusedonlyasaguide.Increaseordecreasebroilingtimesto
suitindividualtastefordoneness.

THICKNESS& MIN.COOKTIME

FOOD QUANTITY DONENESS SIDEI SIDE2 TOTAL
Bacon 8 slices crisp 3 2 5

morecrisp 5 3 8

BeefSteaks 3/4" rare 5-6 3-4 8-10

medium 7-8 3-5 10-13

3/4" well 10-11 6-8 16-19

BeefSteaks 1_ rare 6-7 4-5 10-12
Frozen medium 8-9 6-7 14-16

well 16-17 10-12 26-29

BeefSteaks 1_/2" rare 8-9 6-8 14-17
Fresh medium 11-12 10-12 21-29

well 18-20 15-18 33-38

ChickenBroiler 180° 20skin 15skin
Split&Quartered internal down up 35

FishFillets
Fresh 1" 6-7 4-5 10-12

Frozen 1" 8-9 5-7 13-16
Hamburger 1/2" rare 5-6 4-5 9-11

Fresh medium 6-7 4-5 10-12

well 9-10 5-6 14-16

Hamburger 1/2"
Frozen medium 9-10 5-6 14-16

Hamslice 314" 150-160 9-10 7-8 16-18
precooked internal

LambChops 3/4" medium 6-8 3-5 9-13

Fresh well 8-9 6-7 14-16

Frozen medium 8-9 6-7 14-16

Liver-Fresh 1/2" - 3/4" 4 3-4 7-8
LobsterFresh 7 oz. shellup shelldown

7-8 6-7 13-15

Frozen 14-16 11-12 25-28

33

I COOKINGTERMS J

BAKINGPOWDER- A leaveningagentwhich. BRUSHWITH-Touseapastrybrushto spread
makesfoodsrisewhentheyarebaked.It isa food lightly with liquid such as salad oil,

combination of baking soda, a dry acid or meltedfat, milk,heavycreamor beatenegg.
acid salt and starch or flour. The acid

ingredient reacts with the baking soda to CHOP- To cut food into small pieceswith a
producegas bubblesinthe mixture.Double- knife, blenderor food processor.
acting bakingpowderproducesgasbubbles

COAT- To sprinklefoodwith, or dipit into,

twice:firstduringmixingandsecondduring
baking, flour,sauce,etc.,untilcovered.

CUBE-

nAKINGSODA- An essentialingredientof 1.Tocutfoodintosmallcubes(about_hinch).
bakingpowder,may be usedalone as a 2.Tocutsurfaceofmeatincheckeredpattern

leaveningagentin mixturescontainingan

toincreasetendernessbybreakingtough

acid ingredientsuchas buttermilkor in meatfibers.

combinationwith bakingpowder.Mixtures
containingbakingsodashouldbebakedas CUTIN-Todistributesolidfatinflourorflour

soonasmixed,sincethesodastartstoreact mixturebyusingpastryblenderortwoknives
assoonasitcomesincontactwiththeliquid, scissor-fashion until flour-coated fat

BARBECUE-Toroastorbroilfoodona rackor particlesare ofdesiredsize.
spitovercoals,orunderaheatunit.Thefood DICE- To cut food into very small pieces

is usuallybrushedwith a highlyseasoned (about1/4 inch).
sauceduringthe lastof thecookingtime.

BATTER- Amixtureoffairlythinconsistency, %'%
madeofflour,liquidandotheringredients. -"_._

BEAT- Tomakea mixturesmoothwithrapid,
regularmotionusinga wirewhisk,spoon,
handbeateror mixer.Whenusinga spoon,

themixtureshouldbeliftedupandoverwith DICINGANONION-Cutonioninhalflengthwise,
eachstroke, withcutsidedown,cutonioncrosswisein1/4

BLEND- To mix thoroughlytwo or more inchthickslices.
ingredients;ortopreparefoodinblenderuntil Holdonionfirmlyandoivequarterturn;cutin

pureed,chopped,etc.,asdesired. 114inchpieces.Repeatwithotheronionhalf.
BREAD- Tocoatwithbreadcrumbs,cracker

cusocorn_gomrs,e

floured,then dipped in beateneggor other

liquidto helpcrumbsto adhere.
BROIL-Tocookfoodbydirectheatonarack

orspit.

34

i TERMS J

DRAW.Toremoveentrails from, and clean, theninto a choiceof sauces.Dessertfondues
poultry or game.Drawnfishare wholefish includechocolateorothersaucesfordipping

thathavebeencleaned(eviscerated)butnot chunksof poundcakeorfruit.Thetermalso
boned, denotesabakedmaindishmadewithcheese,

milkandbread.

DOT- To scatter bits, as of butter or
margarine,oversurfaceof food. GELATIN- Availableasunflavoredandfruit-

flavored.Theyarenotinterchangeable.

DREDGE-Tocoveror coatfood,aswithflour,

cornmeal,etc. OLACE-1.Glazed,aswithafrosting.2.Frozen.
DRESS- To mix salador otherfood with Glue.1.Tocoatwithaglossymixture.2.Con-

dressingorsauce, centratedstockusedto addflavor.
DRIPPINGS-Fatandjuicegivenoffbymeator GRATE- To I:ubfoodona grater(orchopin

poultryas it cooks, blenderor foodprocessor)to producefine,

mediumorcoarseparticles.

FLAME-Toignitewarmedalcoholicbeverage
pouredoverfood.Alsoknownasflambe. 6RATIN-AFrenchtermdefiningabrowncrust

formedby bakingor broilingbreadcrumbs,

FLOUR-1.AII-purpose.Madefromavarietyof cheese,butter or a mixtureon top of a
wheats,it producesgoodresultsfora wide casseroleor otherdish.

varietyofbakedgoods.Whole-wheatflouris
milledfromtheentirewheatkernelwhilerye OREASE-Torubsurfaceofdishorpanwithfat,

flour ismilledfromtheryekernel.Cakeflour to keepfoodfromsticking.
is milledespeciallyforcakesandotherlight

bakedproducts.Forbestresultsalwaysuse 6ARNISH.Toadda decorativetouchtofood,

theflourcalledfor inthe recipe.In recipes as with parsley, croutons or prepared
callingforall-purposeand wholewheator vegetables.

rye,a certainproportionofall-purposetothe GRILL- Tocookfoodonarackbydirectheat;

otherflourisneededforbestresults;sodon't

alsotheapplianceorutensilusedforthistype

substituteflour.2. Tocoatlightlywithflour, of cooking.

FLUTE- Tomakedecorativeindentations. GRIND-Toreducetoparticlesinfoodgrinder,
FOLDIN-Tocombinedelicateingredientssuch blenderorfoodprocessor.

aswhippedcreamorbeateneggwhiteswith KNEAD- To work a food mixture(usually

otherfoodsbyusingagentle,circularmotion
tocutdownintothemixture,slideacrossthe dough)witha press-foldmotion.

bottomof the bowlto bringsomeof the LUKEWARM-Ata temperatureofabout95°F.
mixtureupandoverthesurface. Lukewarmfoodfeelsneitherwarmnorcold

whenincontactwithinsideof thewrist.

FONDUE- Mostoftena dishof hot melted
cheeseandwine,intowhichbreadisdipped MARBLED- Termusedto describemeatwith

andtheneaten.Formeatfondues,atthetable, visiblefat runningthroughthelean.

cubesof meataredippedinhotfat to cook,

35

i TERMS ]

MARGARINE-Comesinseveralforms.Regular PIT- Toremoveseedfromwholefruit.
margarinewith80percentfatisinterchange-

ablewithbutterinrecipes. SCORE- 1.Tocutshallowslitsinsurfaceof

foodto increasetendernessor to preventfat

MARINADE- Aseasonedliquid,inwhichfoodis coveringfromcurling.2.To decorate.
soakedto enhanceflavor.

SHRED- Tocut food into sliversor slender

MARINATE-Tosoakin a marinade, pieces,usinga knifeorshredder.

MEATTENDERIZER- Papainfrom natural SHUCK- Toremovemeatofoysters,clams,
tenderizerssuchaspapayaisusedtosoften etc.fromtheirshellsorto removethehusk

meattissue.It is usuallysprinkledonthe fromcorn.
meatbeforemeatiscooked.

SKIM- Toremovefatorscumfromsurfaceof

MERINGUE- Mixture of stiffly beatenegg food.
whites and sugar. Also the cookedsoft

mixtureon dessertsor the cooked"hard" TOSS- To mix foodslightlywith a lifting
mixtureasa dessertshell, motion,usingtwoforksor spoons.

MINCE- Tocutintoverysmallpieces,using TRUSS- To securepoultrywith stringor
knife, food grinder or blender,or food skewers,toholditsshapewhilecooking.

processor. VINEGAR-Anacidliquidusedforflavoringand
PEEL-Toremoveoutercoveringoffoodsby preserving.Amongthetypes:Cidervinegar,

trimmingawaywithknifeorvegetablepeeler, madefrom applejuice, has a mellowfruit
or by pullingoff. flavor;distilledwhitevinegar,usuallymade

fromgrain alcohol;herbvinegarsflavored

POT-ROAST-Tocooklargepiecesofmeator with herbs;andredor whitewinevinegars
poultrybybraising;alsocertainmeatcuts. whichalsomay beflavoredwithgarlic.

PREHEAT To heat oven to desired WHIP-Tobeatrapidlywithmixer,wirewhisk

temperaturebeforeputtingfoodintobake. or hand beater, to incorporateair and

increasevolume.

PUNCffDOWN- Todeflatea risenyeastdough
bypushingit downwiththefist. YEAST-Micro-organismsthatproducecarbon

dioxideandalcoholfromcarbohydratestO

PUREE-l.Athickmixturemadefromapureed causebakedgoodsto rise,fruitstoferment,
vegetablebase.2. To pressfoodthrougha etc.

finesieveorfoodmill,ortoblendinblenderor

foodprocesserto a smooth,thickmixture.

36

EQUIVALENTMEASURES

Dash 2 to 3 drops or less than 1/8 teaspoon
1 tablespoon 3 teaspoons

1/4 cup 4 tablespoons
1/3 cup 5 tablespoonsplus1 teaspoon
1/2 cup 8 tablespoons

1 cup 16 tablespoons
1 pint 2 cups

1 quart 4 cups
1 gallon 4 quarts

1 peck 8 quarts
1 bushel 4 pecks

1 pound 16 ounces

BAKINGPANEQUIVALENTS

4 - CUPBAKINGDISH:

9 inch pie plate

9 x 1%inch layer cakepan

7% x 3% x 21/4inch loaf pan

6 - CUPBAKINGDISH:

8 or 9 x tlh inch layer cake pan
10 inch pie plate

81hx 31/$x 2 2/8 inch loaf pan

8 - CUPBAKINGDISH:

8 x 8 x 2 inch squarepan

11 x 7 x 11hinch bakingpan

9 x 5 x 3 inch loaf pan

I0- CUPRAKINGDISH:

9 x 9 x 2 inchsquarepan
113hx 71hx 13/4inchbakingpan /
15 x 10 x 1 inchjelly roll pan

12 - CUPRAKINGDISHANDOVER:

131hx 81hx 2 inchglass bakingpan - 12 cups
13 x 8 x 2 inch metalbakingpan - 15 cups
14 x lO_hx 2_hinchroastingpan - 19 cups

37

I CAUSE& CORRECTIONi

PROBLEM CAUSE CORRECTION

BROWNING: 1. Dentedor warped pan. 1. Useeven bottomedpan.

Unevenbottombrowning2. Ovennot preheated. 2. Preheatto desiredtemp.

beforeaddingfood.

3. Rangenot level. 3. Adjustleg levelers(see

Useand Care).

Too brownon bottom 1. Improperrack placement. 1. Checkfor correctrack posi-

tion beforestartingwhile
oven is cold.

2. Ovendoorhas beenopened2. Opendooronlyafterfoodhas
too often, beenbakedfor shortestre-

commendedbakingtime.

3. Ovennot preheated. 3. Preheatto desiredtemp. be-
fore addingfoods.

4. Panstouchingwallsor other4. Pansshouldnot be closer

pans. than 11hto 2 inchesfrom

each otheror ovenwalls.

5. Warped,darkor dullfinished5. Use even bottomed,shiney

pan (includeglass), pans for light browning.

Too brownon top. 1. Ovendoorsopentoo often. 1.Opendooronlyafter foodhas

beenbakedfor shortestre-

commendedbakingtime.

2. Overmeasuring. 2. Usestandardmeasuring
(fats-sugars-liquids). cups.

3. Oventemp.too low. 3. Doublecheckrecipefor cur-

rect oventemperature.

4. Pansize too large. 4. Usepansizerecommendedin

recipe.

Crackon top. 1. Oventemperaturetoo high. 1. Doublecheckrecipefor cor-

rect oventemperature.

2. Overmeasuring. 2. Usestandardmeasuring

cups.

Crumblyor dry. 1. Oventemp. too high. 1. Doublecheckrecipefor cor-

rect oven temp.- excess

heat driesfood.

2. Overbaking. 2. Checkfoodsafter shortest

bakingtime.

3. Overmeasuring. 3. Use standardmeasuring

cups.

38

PROBLEM CAUSE CORRECTION

Fallen 1. Ovendooropenedtoo soon.1. Checkfood only afterthe

shortestrecommended
bakingtime.

2. Oventemperaturetoo low. 2. Checkrecipefor correct

oventemperature.

3. Oldor too little baking 3. Usestandardmeasuring

>

powder, utensils.

4. Too muchbatteror too little4. Usecorrectpan size.

pan.

5. Toomuchor too littleliquid.5. Use standardmeasuring

utensils.

6. Underbaked. 6. Checkfood after shortest
recommendedbakingtime.

Flat 1. Improperrack placement. 1. Checkrack position,before

startingand while ovenis

still cold.

2. Oldor too little baking 2. Usestandardmeasuring

powder, utensil.

, 3. Oventemperaturetoo high 3. Checkrecipefor correctoven

or too low. temp. and correcttype of

utensil(glassutensils)re-
quire lowertemperature.

4. Pantoo largefor amounto 4. Use recommendedbaking
batter, utensil.

5. Toomuchortoo littleliquid 5. Use standardmeasuring

utensil.

Moundor peakedcenter 1. Bakingtime too long. 1. Checkfoodafter shortestre-

commendedbakingtime.

2. Oventemperaturetoo high. 2. Checkrecipefor correct

oven temperature.

3. Pantoo largeor too small 3. Use recommendedbaking

utensil.

4. Panstouchingwalls or 4. Pansshouldnot be closer
otherpans. than 11/2to 2 inches.

5. Too little liquid. 5. Use standardmeasuring

utensils.

Shrinkage(morethan 1. Bakingtime too long. 1. Checkfood after shortest

recommendedbakingtime.

2. Oventemperaturetoo high 2. Checkrecipefor correct

oven temperature.

3. Panstouchingwallsor othet3. Pansshouldnot be closer

pans. than 11/2to 2 inches.

39

PROBLEM CAUSE CORRECTION

Uneventop 1. Panstouchingwallsor other 1. Pansshouldnot be closer

pans. than 11hto 2 inches.

2. Oventemperaturetoo low. 2. Checkrecipefor correct

oventemperature

3. Rangenot level. 3. Adjustleg levelers(consult
Use and CareManual).

4. Too muchliquid. 4. Use standardmeasuring
utensils.

5. Underbaking. 5. Checkfood after shortest
recommendedbakingtime.

6. Undermixing. 6. Checkrecipe.

Uneventextureholes 1. Bakingtime too short. 1. Checkfoodsafter shortest
and tunnels, recommendedbakingtime.

2. Improperrack placement. 2. Checkrack positionbefore
startingand while oven is

-_ cold.

3. Not bakingimmediately Always

3.

bake

immediately.

after mixing.

4. Oventemperaturetoo high. 4. Checkrecipefor correct
oventemperature.

5. Too muchbakingpowder. 5. Usestandardmeasuring
utensils.

6. Undermixing. 6. Usestandardmeasuring
utensils.

40

I , SERVICINGI

BEFOREYOUCALLASERVICETECHNICIANCHECKTHEFOLLOWING

SOMEORNONEOFYOURRANGEOPERATES:

Is your rangeplug disconnectedfrom the electricaloutlet?
Areyour housefusesblown?

Is your circuit breakertripped?
is therangepluglooseor improperlyplugged?

ELEMENTWON'THEAT:ISURFACEUNITSONLY)

Are your elementsproperlyin place?
Areelementprongsbentor dirty?

BAKEDGOODSNOTTURNINGOUT:

Are your racks properlyin placeandin correctpositionfor whatyouarebaking?

Isyourrangelevel?(Checkleglevelers).
Areyouusingtheproperpan?Isit bright,notsoiledor darkcolored?

Haveyouusedfoilduringcookingorto lineyouroven?
Areyouusingstandardmeasuringutensils?

OVENWILLNOTOPERATE:

Didyouturntheselectorandthermostatswitchesto correctpositions?
Clocks- areknobsin,correctpositions?Seesectionon clocksandtimers.

OVENUGHTWILLNOTWORK:

Isyourbulbburnedout?
Isyourbulbloose?

NEEDSERVICE?WHENYOURRANGEREQUIRESSERVICEORREPLACEMENTPARTS,CONTACTYOUR
DEALERORAUTHORIZEDSERVICEAGENCY.CONSULTTHEYELLOWPAGESIN YOURTELEPHONE
DIRECTORYUNDER"RANGES"FORTHESERVICENEARESTYOU.

DESURETOINCLUDE:NAME,ADDRESS,PHONE.MODELNUMBER,SERIALNUMBER,ANDCOMPLAINT.SEE

WARRANTYSHEETINCLUOEDWITHTHISMANUALFORMANUFACTURERSADDRESS.

41