Maytag 336126 Use And Care Manual

DROP-IN

ELECTRIC RANGE

USE AND CARE MANUAL

/ Copy Your Model and Serial Numbers\

IN THE BOX BELOW

Model and Serial numbers are on a
plate, behind the oven door, on the
front frame. If you call for service, or
with a question, have this information
ready.

Keep this book, your installation guide,
your warranty and the sales slip
together.

Model No.:

I

Serial No.: ___

Purchase Date:

Part No. 336126

SAFETY RULES

HOW TO USE YOUR RANGE

Cooktop Controls
Energy Saving Tips

:
Cooktop Setting Gurde
Baking and Broiling
New Oven Odor
Oven Light : ” : :

.2-4

CLEANING AND CARE TO-13

l Oven Cleaning 10
l Cleaning Chart
l RemovableKnobs ::..::::::...::.

11

12

l Removable Cooktop Unrts .12
l Lift-Up Cooktop

.13

l Removable Oven Door

13

l ReplacingtheOvenLight

. . . . . . . . . . . ...113

l Removable Oven Racks

14

Clock a;d Timer

........................

.6

Oven Vent

................................

.

Rack and Pan Arrangement .................

6

ADJUSTING OVEN CONTROL KNOB

.......... .14

PREVENTING SERVICE CALLS

.. .. .... .14

COOKING HINTS

l Preheating
l Using FOII
l Brorlrng TIPS : : : :
l Posrtronrng Broiler Pan
l Roasting TIPS
l Using A Meat Thermometer
l Choosing Cookware
l Common Baking Problems

and Causes

7-9

FIND PROBLEMS DURING THE WARRANTY

7
7

PERIOD”
Warranties are based on time, not usage. You should

try each feature and control on your new range soon
after installation.

9

GENERAL

IMPORTANT INSTRU~IONS

E

Read the Safety Rules below and all operating instructions

before using this appliance

ONLY YOU CAN PREVENT ACCIDENTS

Keep this book lor later use
Be sure your range IS put In and grounded properly

Never try to fox or replace any part of the range unless this book tells you
to Ail other work should be done by a skllled technIcIan

Never block free aIrflow through the oven vent see page 6

Only some kinds of glass and ceramic pans can be used for cooktop cook-

Ing Be sure thar the pan you use WIII not break when heated on the cooktop
elements See page 9 for tips on cookware

CHILD SAFETY

Teach your children not to play with range knobs or any other part 01 the
range

A ,

2

Never lea/e chi d-en alone 0’ unwatched where a range IS In use Never
leave the over (:oor ‘Jpen when you are not watching the range

NO’

Caution - Do not store things that chlldren might want above a range
Never let children climb on any part of the range

NO!

SAFETY

Never use vour ranae to heat a room Donna so can be dangerous and
hurl range harts -

r

NO’

Never wear loose clothlqg whm Q IJsing your range Such CW’es could ca’cf­‘,‘C

NO!

Never heal unopened load c~~nta~ners Presx~r bd IO-JII rr,ay TaKe cc;7

tanner bursl and cause Injury

Never lel pol handles stick 0~11 over the lro~nt of Ihe range Turf- handles
in. over the cooktop. so that ‘hey can not be bumped ~nlo Be sure not

to turn handles over anolher element They may gel ho1 and burn you

NO!

Always use care when opening oven door Let hot air or steam out before

moving food

Always move oven racks wh le oven IS cool

Always use dry pal holders when removing pans from the oven or cooktop
MOISI or damp pol holders can cause steam burns Do nol use a towel
or other bulky cloth II may catch fire on the element

Y

NO!

Always use care when !ouchlng cookfop elements areas near cooklop
elemen!s ‘:ver ‘leatlnq e;emenls or Inslae the oven Healing elements could
be hst erlougt- .o bJ;:i 1’0~ even II they are dark n ~010~ The oven dent
Ul~ct (see

page

6) and ‘he oben door may also become hot during range

IJSie

Choose 11,)‘s ;i:V pa “5 4h llat botto~~s

laqe enougi- lo cover the enlfre

‘Iok!r;o +merU 1 iii’ &III cbt down !t:e IIS~ of setbng pot holders or clothing

“I lLrc w/t’) ar jnccdereo element and waste less energy

GREASE FIRES

Never leave jars or cans of fat or drippIngs on or near the range Never
le! grease hulld up on your range You can keep grease fires from starting
0 yolk clean up grease and spills after each range use

NO!

Never Iry lo move a pan of hot (al. especially a deep lat fryer Wall until

the fat has cooled
Always keep the range area clear and free from lhlngs that WIII burn,

gasoline and other flammable vapors and liquids Never store lhlngs In
an oven or near cookfop elements These things may catch fire and plasllc
Items may melt and burn

NO!

3

Never use aluminum lo11 to line drip bowls or oven bottoms Only use folf
as shown on page 7 of this book, Improper use of foil can start a fire

Never leave jars or cans of fat or drtpplngs on or near the range Never
let grease build up on your range You can keep grease fires from starting
If you clean up grease and splllovers after each range use

NO!

Never leave cooktop elements unwatched al high heat settings Boilovers
cause smoking and greasy splllovers may catch fire

NO

Never try to move a pan of hot fat especially a deep fat fryer Walt until
the fal has cooled I 1

When brolllng always remember to remove the broiler pan lrom the range
and clean it when you are finished cooking If you leave a broiler pan full
of grease in the range and later use the oven. you may have a broiler fire

PUTTING OUT A GREASE FIRE

II is a good idea to have a dry chemical, foam or Halon type fire
extinguisher where you can easily reach it in case of a cooking
fire. A Halon extinquisher will not spoil food and makes no mess.

Never use water on a grease fire - it will only spread the flames
Never pick up a flaming pan. Instead:

1. Turn off the heating element.

2. Smother the fire with a tightly filling pan lid, bakrng soda or

an extinguisher.

How to put out a liquid grease fire with a fire extinguisher:

1. Stand back 5 or 6 feel.

2. Open the extingursher

3. Starting al the flames closest to you, move the extinguisher
side to side and work back until all flames are out.

CAUTION:

lf you bring the extinguisher IOO close, you may

blow burning grease all over the cooking area.

4

COOKTOP CONTROLS

ENERGY SAVING TIPS

Check the Chocs~ng Cookware chart on page 9 to see whrch type of

cookware 15 bes! for each type fo cookrng you do

Pans must cover lhe en:lre element to absorb the full heat output An

~nders~red par ‘~111 expose part of the element and the uncovered
oar WI:’ glow red

This shows heat and energy are berng wasted

‘JSP

oa7s Ihal
;i Have flal bottoms and strarght sides
B Have lrghl handles that do not trlt pans

C Are aboul the same sze as Ihe element

‘When possrble, thaw frozen foods before cookrng cook wrth the

ri1nmum amount of water and use a pan wrth a trghtfy frtrng lid.

Put pans on ‘he cooktop elements before the heat

IS

turned on, so you

will

not wasre heat

Be sure to watch foods when heatrng them qurckly on HI As soon as

the food reaches the cookrng temperature, reduce the heat to the
lowest settrng that wrll keep II cooking

Turn the element off fust before cookrng IS done, to use the remarnrng

heat to frnlsh cookrng and keep food warm before servrng

Never leave an empty pan on a hot element Thus can damage the range

cooktop, reflector bowl and pan, and the element.

‘4 >y7 lo rredr the ~os<cp cc trol knobs shows whrch element IS turned

14r I y ,+a:, inob

fr e c oir~f, controls zar oe jet anywhere between LO and HI for an
JWI ~3 rumSer of hea\ settln;s To turn Ihe control knobs from the OFF

postron. push the knobs rn, then turn rn eilher direction.

.

‘St4r. i 1~’ :ooklng dl a r lgher <enrng to speed element heat up then lurn

.

‘he :c~?tro~ ‘o a lower seqrng ‘o frnrsh cooklng Remember that cooklng
~111 1.c ri!rrn~,e after the \1n1t IS lurned off Tram yourself to turn controls down

.

‘or od before cookrng IS f~rirshe~l See the chart below for suggested cons
701 iettlrqs

.

Never line reflector bowls with aluminum foil. Foil can
block normal heat flow, and damage the range. This
is especially true if foil blocks the oven vent lube under
the right rear cooktop element.

.
.

5

TO BAKE OR BROIL

1

Set OVEN CONTROL knob to BROIL or needed temperature

2 When fInIshed turn knob to OFF

TO SET THE CLOCK (Some Models)

1

Turn the ClockJTlmer knob In the counterclockwise directIon until the
words SET TIME are displayed

2 Turn the Clock~T~mer knon In either dIrection to set the time 01 day

TO SET TIMER (Some Models)

CLOCK TIMER

SET

1. Turn the Clock/Timer knob in the clockwise direction until the words
SET TIMER’ are dlsplayed

2 Turn the Clock/Timer knob in any direction to set amount of time

The timer will automatically start counting down.

3 When time is up, 3 beeps will sound

Note: To cancel timer, turn the Clock/Timer knob until the display

reads 90.
While the timer is being used, the time of day will be shown in the display
about every 10 seconds.

NEW OVEN ODOR

During the first baking and brolllng cycles in your new oven, there may
te some odor This IS normal and IS caused by the heating of new parts
and insulation. The odor WIII go away wlthln a short time A vent fan or
ether ventllatlon WIII help to clear the air,

OVEN LIGHT (Some Models)

Some models have an Interior oven Ilght. To turn the oven light on and
of‘. push the Oven Light switch on the control panel See page 13 for more
I ilormation

OVEN VENT

When the oven IS on, heated air IS vented through a vent under the right

s
rear cooktcp element On the cooktop. thls hot air make pot handles hot
or met plastic l!ems left too near the vent

2
The vent IS netessary for proper air circulation In the oven and good bake

Ing results Do not block this vent. Doing so may cause cooking failure,

c
fire or damage to the range.

ii

RACKAND PAN ARRANGEMENT

Pu’ o\‘F:n 1;~~s) 17 place before turning on the oven Rack posItIons are
numbsred 1 to 4 starting at the bottom with number 1 In general when

s
using onl;i ore rack position No 2 shoula be used When using two racks
pos IIons h!o 2 and 4 work best

ii
WIlen ,,SIYJ cc,ckie sheets place them with the long side of the cookie sheet
to;riar’ri tbe IrCn! of the oven and centered on the rack When using two

2
CO~KII? sheets al the same time use rack posItIons No 2 and 4 The cookies

cr, 19~: lower r,ick may be done 1~2 minutes before the ones on the higher

%

rack iou may want to switch rack positions when baking IS halfway finished
Pans too close to each other to oven walls, or to the oven bottom block

the free movement of air Improper air movement causes uneven brown­i:ig and cooklng

=, When using a

large flat pan
that covers
most of the
rack, center
on one rack

i When bakinGI

on one rack 111

Sheet Cake, Cookies,

Blscults

The pan or

/ ~~-~~~ ~- pans using

”

the least rack

the lowest
posItIon

Angel Food or
Sponge Cake

When using
two racks ant

area should
be placed on
the fower of
the two racks

so no pan

is

dlrectfv above
another

Cake Layers, Pies.

Cake Layers, Pies,

Casseroles, 3 Pans

4 Pans (staggered)

6

CRt=4!=ATl~r,

- -

nreneatrng lets lhe oven rleat evenly before the food IS put in Allow IO
mrnutes at temperatures less than 3500 F and 15 minutes at 3500 F or more

Nith recipes tnat call for an oven preheated to a certain temperature. it
IS very important that you follow those rnstructrons It IS not lrkely that you
rv~~l ge: good bakrng results every trme wrthout preheatrng to the needed
temperature unless the recrpe says to start in a cold oven

Alter the oven IS preheated and you are ready to put the food In. try to
have everythrng handy so that you will not have to leave the oven door
open lor an extended period of time.

Opening the door to often to check the food during bakrng makes It rm­possble for the oven to stay at the same temperature you have selected

Try to t/me your baking and check only when close to being finished
NOTE: When using cookware made of ovenproof glass or pottery,

Teflon ‘B coated cookware and dull or darkened pans in the oven, be
sure lo reduce recipe temperature by 25OF (see Choosing Cookware,

page 9).

USING FOIL
For Baking

To catch sprllovers, cut a piece of for1 slrghtly larger than the pan and turn
up the edges Use two oven racks and put the foil on the lower oven rack
below the pan. Do not use aluminum

foil

directly under a pan on the same

oven rack The for1 will reflect heat away from the pan

Do not cover the bottom of an entire oven rack with
Ing failures, and damage the oven interior.

For Roasting

For slow brownrng, place a fort “tent” loosely over the meat Thus IS es

ecral-

0

ly good on a large turkey Do not seal the forI Sealing the foil WI I tend

P

to steam the meat

CAUTION

Do not cover the broiler grid with foil. Hot fat on the
foil may cause a broiler fire. If a fire starts, close the
oven door and turn controls off. If fire does not go
out throw baking soda on the fire. Do not put water
on the fire.

BROILING TIPS
.

.

.

.
.
.

.
.
.

7.

‘four oven door should be open to the stop posrtron whrle brorltng (see
page 13) If the door IS closed the food will roast and not broil

Use only the brorler pan and grid that came wrth your range for brorl­tng They are made for proper drarnage 01 lat and llqutds and help pre­vent spatter. smoke, or fire.

Do not preheat when brorlrng For even brorlrng on both srdes. start
the food on a cold pan. Allow slightly more than half the cookrng time
for the first srde then turn the food usrng tongs. If you pierce the meat
with a fork, the furces WIII escape.

When brorlrng frozen meat, use on rack posrtron lower than shown In
the chart and up to 1% times the brotlrng time

Tram the outer layer of fat from steaks and chops. Slit fatty edges to
keep the meat from curling

Always put the food berng brolled on the proper rack (see chart at nght)
Food placed too close to the brotler may spatter, smoke or catch fire

For maxrmum furceness, salt the frrst srde just before turnrng the meat
Salt the second srde just before servrng

Brush chicken and fish with butter several trmes as they brorl. When
brorlrng fish. grease the gnd to prevent sttcklng

Never leave a sorled broiler pan In the range Grease In the pan may
smoke or burn the next time the oven IS used See page 11 for trps
on cleaning the brorler pan and grad

Be sure you know how to put out a grease ftre See page 4

POSITIONING BROILER PAN

Broiling IS cooklng by drrect heat from the upper oven element. Tender
cuts of mear or marlnated meat should be selected for brorlrng. For best
results steaks and chops should be at least W’ thrck.

After placrng food on the brorler pan, put the pan on an oven rack In the
proper posrtlon. The recommended rack positron and cookrng time can
be found in the chart below.

The closer the food IS to the brorl element the faster the meat browns on
the outsrde. yet stays red to punk In the center. Movrng the meat farther
away irom the element lets the meat cook to the center whrle browning
outside

-ood

i

Rack

Posrtron Total Trmes

4 = Hrghest

1 = Lowest

(Mrnutes)

St~~;e 1” Thrck

Medium

Well Done

Ground Beef Panres

Medium 1” Thrck
Medtum ‘1~’ Thick

Lamb Chops 1” Thrck

3

18 21

Pork Chops 1” Thick

3 27 29

L Pork Chow ‘12” Thick 3

16 18

This chart is a general guide. The size, weight, thickness

and starting temperature of the food, as well as your own
personal preference, will affect the cook time.

ROASTING TIPS

Roastrng time WIII depend on the oven temperature, meat temperature,
size, shape and type of the meat, the proportron of bone and fat, and the
degree of doner.ess (internal temperature) you desire.

r

Add extra trme (15 to 20 minutes per pound) when roasting frozen

;;.

meats

s

For even cookrng. put the meat in the pan with the fat side up

I
Use a roastrng pan that fits the size of the roast. Too small a pan will
let the melted fat drip over the edge and too large a pan will cause

5
spattering.

G
Reduce spattenng by putting lightly crushed foil In the pan under the

food.
To best measure doneness, always use a meat thermometer.

For easier carving, let the roast stand 10 to 20 minutes after removing
it from the oven. Always carve across the grain of meat.

tare
medium

well

I

TEMP MEAT

TEMP TEMP

USING A MEAT THERMOMETER

Stick the thermometer into the center of the largest muscle of meat, or In
the inner thigh, or breast of poultry. For an accurate readrng, the top of
the thermometer should not touch the bone or grrstle or rest in a pocket
of fat.

As the meat cooks, the thermometer may slip from its posrtron. If the readrng
on the thermometer seems unusually hrgh for the length of time the met
has cooked, check the thermometer and reposition It if necessary.

If you let a roast stand 10 to 20 minutes after you remove rt from the oven,
it WIII be easier to carve and the internal temperature WIII raise as it stands
Remove the roast from the oven when the thermometer reads 5oF to 1 OOF
less than the internal temperature you desire. If

ou do not plan to let the

8 roast stand, leave the meat In the oven until the fu I temperature is reached

Y

CHOOSING COOKWARE

-T-

COOKTOP COOKWARE

COOKING NOTES

Spreads heal quickly and evenly Besl lor trying braising and pot roasts

CiS’ IrO”

I---

Slow lo change temperature ano holds heal Good for browning frying and slewlng

C’zppper T r INned

~~~~~~~ ’ Qufck to change temperalure Great for gourmet cookIng Wine sauces and egg cookery TInlInIng ~111 wear thin with

use and musl be rellnned 10 aiioia a poisonous reacl~o~l between Ihe copper the heal and Ihe rood

+--.----.----

Glass Cerarn c

C--

Pert e1a.r E ‘,.im~,

------t

Slow IO chanqe lemperature Best for long low heal cooklng with a llq4ld

Porcelafr enamel bver steel IS ong last,nq slain aid scralch resIstant How well II heals depends upon the lyoe 01
‘,‘eel used Besl Ior cooping souos aqd other ‘lqulds

cam

:;l,lll’le5i 3?1~l

--t-~

clsually comb neclui,‘h other me!ais sy,bil as alurn~~um copper or caroon sleel These olher metals make the

ooktiare Q~al more (111’ck I ir

” IP rhp “d8nles5 SIP?’ makes 1 s:ro?q ard long lx3nq Besl for ‘rv~rlg sauces souns

Jegelnbles ,irld egp:oo- “g

_~~ .~~~ .~ ~~~~~~_~

OVEN COOKWARE

-~~
’

Aluminum

Absorbs heal raster than glass or steel and conducls heat well Produces delicate browning, tender Crusts. and

----~- ~~

-c

reduces spattering of roasls Besl lot cakes, muffins. quick breads, cookies and roasllng

Ovenproof Glass/

Because

--I-.

lhls cookware absorbs heal quickly and holds II well, you should lower your oven lemperalure 25OF

Pottery

Gives food a deep, crusty brown top Besl for casseroles

Teflon, Dull or

Absorbs heal quicker lhan shfnny cookware Lower your oven lemperalute 25OF (excepl for paslry) Good for

Darkened Cookware

pies and other foods baked I” paslry shells

z Can I use special cookmg equlpment. like an orlental wok,

on my cooklop elemenls’

A. Yes. If YOU

use a

support ring that IS vented with holes, Solid (unvented)

SuPPOfl rws

should not be used

because they trap the heat under

the element and mav damage the cooktop.

COMMON BAKING PROBLEMS AND CAUSES

CAKE RISES UNEVENLY

l

Range or oven rack not level

l

Pan warped

l

Batter spread unevenly I” pan

l

Pans loo close lo oven wall or rack loo crowded

CAKE HIGH IN MIDDLE

l

Too much llour

l

Oven lemperalure loo high

CAKE NOT DONE IN CENTER

l

Wrong size pan

l

Oven loo hol

l

Pan nol cenlered I” oven

CAKE FALLS

l

Too much shorlenlng llquld or sugar

l

Temperature loo low

l

Pan 100 small

l

oven door opened loo ollen

l

Too much leavenin or slale leavening

l

OvermIxing after a 8 ding flour

BOTTOM PIE CRUST SOGGY

l

Fllllng too ,uicy

l

Fallen allowed lo stand in pie shell belore baking

- Use 3 shiny pans

- Temperalure loo low al slari 01 bakin
9

l

Crusl and/or IlllIng nol allowed to coo belore Iilllng crl~sl

BURNING AROUND EDGES OF PIE CRUST

l

Oven lemperalures loo high

l

Edges of crusl loo Ihin or loo high

l

Oven loo full or pans loo close logelher

COOKIES AND BISCUITS BURN ON BOmOM

l

Oven preheat llme too short

l

Pan too deep or loo large

l

Used dark pans

l

Used ~ncorrecl rack positron

FOOD NOT DONE AT END OF COOKING TIME

l

Oven temperature set 100 low

l

Oven loo crowded

l

Oven door opened loo onen

9

l

&lumlnum lo11 blocking air movemenl

OVEN CLEANING

Some rlcml el? t ;i~e a standard porcelain oven flnlsh and some models
have a co’

!I~UO~JS

clean flnlsh on the oven top, back and sidewalls Stan-

dard :)orcF ~111 15 %mootP The continuous clean flnlsh has a rougher texture

See t.le r.l.>an I g :nstrJctlons on page 11 to

find

out how to best clear
the Sar u,:.c! nocelar fNl1sh If vour oven has the continuous clean flrish.
read 7~1~ i ‘1~ I~IS special porcelain enamel works and how to care for It

Or a S~WC 1’1 s:maard porcelain surlace a fat spatter beads up, then chars
and tuns 3lack On the rougher

comnuous-cleamng

surface, a fat spat-

ter spreads o~lt

‘ormlng

a larger area and then gradually burns away at

medium tc, h’gh baking temperatures

You do not have to wipe up heavy ipatters, but It may speed the cleaning
actlon If you wish to wipe up heavy spatters, follow the tips below so you
do not damage the continuous-cleaning flnlsh.

Use clear water or detergents such as Fantastlk, Lrquld Ajax, Top Job,
Llquld Lysol, or Mr Clean, mlxed In water, and a soft cloth or nylon
brush to clean any heavy spatters

Do nol use paper towels or sponges because these materials will rub
off and clog the pores of the finish

After cleaning the surface, rinse It well, using three tablespoons of
vrnegar, mixed with a quart of cold water. Blot up excess liquid.

Never scrape or use abrasive materials such as scouring powders, com­mercial oven cleaners or steel scounng pads for cleanrng up heavy
spatters. These materials will scratch and damage the finish.

The hrgher the oven temperature, the faster the cleaning action. The length
of cleaning time will depend on the type and amount of soil, oven
temperature and the length of time the oven IS used

Soil WIII slowly go away with normal oven use. Cleanrng occurs whenever
the oven IS turned on for baking or roastrng. The oven WIII look presen­tably clean, even though some spatters may be present. No cleaning takes
place when the oven

IS off

wNTlNUOUS
CLEANING FIN

A heavy spatter has illled the

pores and formed a mound

of SOII

CONTINUOUS
CLEANING FIN,

BASE

This shows the amount of
soil remaining after a few
hours of oven use. The soil­ed area is smaller and lighter
in color.

wHTINuOuS
CLEANING FIN

The heavy spatter has been
wiped up. The contlnuous­cleaning action WIII begln the
next time the oven

IS

used

WNTlNUWS
CLEANING FIN

After more oven use, the

so11

has been removed.

NOTE: If any stubborn stains remaln after normal oven use, you may run

the oven empty at 4OoOF for additional continuous-cleaning action.
Some foods may leave a light discoloration even when the

surface

is clean

You can protect the oven bottom from heavy spillovers and cut your clean­ing time by using a piece of aluminum forI under your cooking utensil See

10 page 7 for tips on usrng forI correctly.

r-

PART

I

CLEANING INSTRUCTIONS

I

1

Control Panel

1 and Knobs

Pull knobs off and wash at srnk In soap and water. Wash
control panel wfth soap and water, rinse wrth vineoar and

i-

water and dry wrth a paper towel. Important: See page 12 for
correct reolacement of knobs.

Cooktop
Reflector

Bowls

( Burner Box

Rafse cooktop as shown on page 12. Wash wrth soap and

(under cooktop)

waler. then drv

Ou;;ic$ Finishes:

Wash wfth soap and water. For heavy solI, cover wllh a damp
cloth and let soak 30 mfnutes. A chrome cleaner may be
used To remove ffnger prints on brushed chrome, apply
a small amount of baby 011 or cookfng 011 with a cloth or paper

Glass
(some oven

doors)

Porcelain
(cooktop)

Paint
(some oven doors)

Oven Finishes:
Porcelain

Continuous
Cleaning

Oven Racks

Broil Pan
and Grid

See page 12 for InstructIons on removing cooktop elements
Do not put cooktop elements into water to clean. They

rub gently with a scouring pad. Excessfve rubbing may scratch

the ffnish If spills go below reflector bowls, Mt the cooktop to
clean themselves when heated during use. Wash cooktop
reflector bowls wfth soap and waler after each spfllover Soak
stubborn stafns wfth anammonia soaked oaoer towel then

clean below (see Burner Box. below)

towel Rub In the same dfrection as the brush marks on the
chrome. Chrome will stain of acfdic foods (such as vinegar) are
not cleaned up qufckly.

Wash with a soapy damp cloth. Remove stubborn so11 wfth
a paste of baking soda and water or ammonia and water.
Do not use abrasive materials. Before using an all-purpose
cleaner, check the label to be sure it is recommended

Porcelain enamel can crack or chip wfth misuse. It can stain
if acid spfllovers are not cleaned up qufckly. Wash with soap
and water. For heavy soil, cover wtth a damp cloth and let
soak 30 mfnutes or use a scouring pad. Rinse then dry wrth

Wash wfth soap and water, rinse then dry wfth a paper towel,
Avoid cleaning powders or abrasrves which may

for glass-some will permanently damage glass, To help pre­vent a brown residue from forming on the oven wtndow the next
time the oven is heated, rinse the inside window with vinegar
and waler, then dry.

with a paper towel.
If you are not sure if a surface is paint or porcelain, follow the
instructions in the paint section of this chart

scratch the surface.

scratch the surface.

Wash with soap, water and a scouring pad. Soak stubborn
starns wtth an ammonia soaked paper towel, or set a dash
of ammonia water In the oven overnfght to loosen soil, then

rub with a scouring pad. Rinse wfth vinegar and waler. When
using oven cleaners, follow package directions and be sure
that no trace of the oven cleaner remains in the oven,

Follow special Instructions for continuous cleanfng ovens on
page 10. Never use oven cleaners or abrasfve cleaners.

Remove from oven (see rnstructions on page 14) and wash
at sink with soap, waler and a scouring pad.

Do not leave in range to cool. If you clean immediately, the
so11 WIII steam loose while you are eating. Remove pan from
oven and remove fat and drippings. Spnnkle pan wrth

11

Traces of the cleaner could put starns on the oven finish when
heated. To make sure thus does not happen give a final rfnse
of vinegar and water. Caution: Do not coat heating element and
thermostat bulb (wfre in upper part of oven). Never use oven
cleaner on outside oven surfaces, aluminum, chrome or baked
enamel.

at

1: tnen cover wrtn a wet clotn or paper towel ana let soak
L%:gew”ash In soap and water usfng a scouring pad as
necessary. Both the pan and grid are dfshwasher safe

REMOVABLE KNOBS

Al control knobs may be removed for easy cleaning by pulling the knob
straight off !he sierl See the cleaning InstructIons on page 11
HIit Slip a thin cloth (such as a handkerchlefl or a piece of string under
arc1 around the knob edge and pull up
SEE. the cleaning InstructIons on page 11

Caution: Read lhese instructions carefully before replacmg the knobs.
Replacing the knobs improperly will damage the knobs and the spring
clip on Ihe stems. if this happens, the knobs will fit loosely.

To correctly replace the knob:

1

Look at the stem It has a groove in each side The groove IS clear

(see illustratron)
2 Check the InsIde of the knob and find the molded rrb
3 Replace the knob by frttrng the molded nb rnsrde the knob Into the

clear groove on the slem

REMOVABLE COOKTOP UNITS

The cooktop elements of open co11 element models can be unplugged and
the reflector bowls removed for cleanrng

Be sure all cooktop unit control knobs are turned off and elements are
cool before you remove or replace a cooktop unit.

Important: Never operate a cooktop element without the reflector bowl
in place This can cause scorching of the cooktop. burning of wirmg
Insulation and loss of energy.

To remove:
1, Grasp element trlt 11 upward slrghtly to clear the refleclor bowl, then

pull away from the receptacle The element will not sit level when

replaced if it is forced too far upward when removed.

2. Lift out the reflector bowl. See the cleaning instructions on page 11.
DO not put the element into water, It cleans itself when heated dur­ing normal use

To replace:

1

Replace the reflector bowl Be sure the receptacle IS showmg In the
bowl opening

2. For models with porcelain enameled reflector bowls, replace chrome
tnm ring.

3 Slide the plug of the element firmly rnto lhe receptacle and lower the

element Into place.

LIFT-UP COOKTOP

To raise the cooktop so the area underneath can be cleaned. grasp the
cooktop at the front and lift up Some models have a cooktop support
Raise the support to hold the cooktop while cleaning.

See the cleaning Instructions on page 11 When flnlshed cleaning. Igwer
the cooktop

To avoid chipping or damaging porcelain coated cooktop, be careful
not to drop or force cooktop when raising or lowering.

REMOVABLE OVEN DOOR

To remove-

1 Open the door to the stop posltlon (see Illustration)

2. Grasp the door at each side and I~fi up and off the hinges
See the cleaning InstructIons on page I 1
NOTE: When the door is removed and hinge arms are at stop position,

do not bump or try to move the hinge arms. The hinges could snap back
causing an injury to the hands or damage to the porcelain on the front
of the range. Cover the hinges with toweling or empty towel rolls while
working in the oven area.

To replace:

1 Hold the door over the hinges with the slots at the bottom edge of

the door lined up with the hinges The hinge arms must still be in
the stop position.

2 Slide the door down onto the hinges as far as It WIII go and close the

door

s

REPLACING THE OVEN LIGHT

m (s

ome Models)

Replace the bulb with a 40 watt appliance bulb An appliance bulb IS
smaller than a standard 40 watt household bulb and IS made to withstand

c

Do not touch oven bulb when it is hot or with wet hands. Never wipe

high oven temperatures and have a much longer bulb life

.I

s

oven lighl area with wet cloth. Disconnect electrical supply lo range
before removmg.

S

Never touch the electrically live melal collar on Ihe bulb when replac-

0

ing it.
Electrical power musf be shut off if you have to replace a broken bulb.

13

SEMOVABLE OVEN RACKS

Be careful not to scratch the oven finish when installing or removing
the oven rack.

To nstall:
1 Set the raised back edge of the rack on a pair of rack guides
2 Push the rack In until you reach the bump In the rack gurde, then lift

the iront of the rack a bit and push the rack all the way In

To Remove:
1

Pull the oven rack out, then up.

See the cleanrng rnstruct~ons on page 11

ADJUSTING OVEN CONTROL KNOB

The temperature in your new oven has been set correctly at the factory,
so be sure to follow the rectpe temperatures and times the frrst few trmes
you bake in your new oven.

If you thank the oven should be hotter or cooler, you can adjust tt yourself

To dectde how much to change the temperature, set the OVEN CONTROL

knob 25oF hrgher or lower than the temperature in your recipe then bake.
The results of this “test” should give you an Idea of how much the
terrperature should be changed

14

TO ADJUST OVEN TEMPERATURE

1

Turn OVEN CONTROL knob to OFF and remove the knob by pulling
strarght otf

IMPORTANT Before you replace the OVEN CONTROL knob, turn to page

12 and carelully read the InstructIons for replacIng the knob Do not force

the knob onto the thermostat stem or you may damage it.
2

The factory settng for the knob lines the lndlcator mark on the knob
up with the mark In the center of the scale The knob can be adjusted
up to 5OFo hotter or 5OFo cooler, in 10FO steps

3

Use a screwdrlver to loosen the screws about 1 turn each

4

Rotate the metal part of the back of the knob In the HOTTER or
COOLER directron Each mark on the scale represents lOOF

5 When you reach the desired adfustment. retlghten both screws
When ustng the oven, after adfustfng the oven control knob, set the oven

control so that the tip of the pointer pornts to the selected temperature
Select only the temperature with the pointer. Use the wihite mark on

the front of the knob to select the OFF and BROIL positions.

POINTER AT

ORIGINAL

POINTER

POINTER

ADJUSTED

ADJUSTED

FACTORY

yy)w;y, sETi’NG

TOWARD

INDICATOR

MARK

SCREW

IF YOU HAVE A PROBLEM

Save time and money - check this list before you call for servlce.

--o ellmlnate unnecessary service calls, first read all the Instructions tn thls
manual carefully. Then, If you have a problem, always check this list of
common problems and possible solutions belore you call for service.

If you do have a problem you can not fix yourself, call your authorized

Roper Dealer for help

CLOCK/TIMER DOES NOT WORK

l

Check to be sure the range cord IS plugged into the outlet completely
Check for a blown fuse or tripped circuit breaker Check for power
outage

l

Check step by step operating ~nstructlons on page 6

COOKTOP KNOBS WILL NOT TURN

l

To turn from OFF posItIon. push knob in and then turn.

COOKTOP ELEMENT DOES NOT WORK

l

Check to be sure the element IS plugged In firmly. See page 12.

l

Unplug the element and plug one of the other elements, of the same
size, In its place. See page 12. If the second element heats, the first
element should be replaced If the second element does not heat, call
for service.

PI)

=

OVEN LIGHT WILL NOT WORK

z

l

Check for a blown fuse or tripped circuit breaker.

l

Bulb loose or burned out Use a 40 Watt appliance bulb to replace.

2

l

Power outage check by trying household lights.

L

COOKING RESULTS ARE NOT WHAT YOU EXPECTED

l

;

Are you using a tested recipe from a reliable source? Are you follow­1ng all instructlons in the recipe. such as pan size, preheating, using
all lngredlents called for7

F

l

Check to be sure the range and oven rack are level. See your Installa-

‘E

tlon Guide for leveling instructlons.

F

l

Oven too crowded, or using wrong rack posltion. See pages 6 and
9 for tips

2!

l

Oven control knob not set correctly. See page 6 for step by step

IL

Instructions.

9 Using improper cookware. See tips on page 9.

OVEN/BROILER ELEMENT DOES NOT WORK

l

Check to be sure the range cord IS plugged into the outlet completely
Check for a blown fuse or tripped ctrcult breaker Check for power
outage

l

Is the Oven Control knob turned on?

OVEN TEMPERATURE SEEMS WRONG

l

Is proper airflow blocked by aluminum foil? See page 7 for tips on cor­rect use of foil

9 Is the oven vent blocked? See page 6

l

Check the section on baking problems and causes on page 9

l

The oven thermostat on your new range may be more accurate than
the one on your old range See page 14 for information on adjusting
the Oven Control.

OVEN GIVES OFF AN ODOR

l

See the sectlon on new oven odor on page 6.

BROILING PROBLEMS

. Oven Temperature not set to stop within the Broil area of the knob.

l

Using wrong rack position, See chart on page 8.

9 Aluminum foil not used properly and grease can not drawn correctly.

See page 7.

OVEN/BROILER SMOKING

Broiler pan full of grease left tn range from the last time you brolled
food. Dirt Y broiler pan must not be left In the range or smoking and
a broiler Ire can result the next time the oven is used.

Aluminum foil not used properly and grease can not drain correctly.
See page 7.

Did you broil with the oven door open to the stop posltion? See page 7

CONTINUOUS-CLEANING OVEN FINISH

LOOKS SOILED

l

The continuous-cleaning finish will gradually reduce sot1 during nor­mal baking temperatures. It will not keep your oven spotless only
presentably clean

15