RCA LGB146, LGB156, LGB116, LGB126 Use And Care & Installation

Contents

I

I

I

I

1

I

I

Aluminum Foil ‘

5,15,17-19

Door Removal

251

1

I

Anti-Txp Devic

2,3,28,37

I

Light; Bulb Replacement 12,24

I

I

Appliance Regi@ration

2 Oven Bottom

231

,

Care and Cleanimz

21-26

Oven Vents 13,26

Clock/Timer

~

8 Roasting/Roasting Guide 17,18

Consumer Services

47

Shelves 13,17

Important Ph&e Numbers 47

Power OutaEe

12

Features

I 6.7

Problem Solver 45,46

Installation Instructions 27-44

Thermostat Adjustment-

Air Adiustme&

36 DoIt Yourself

16

Safety Instructions

3-5

Levelimz

~ 37

Surface CookinjZ

9-11

LP Conversion

38-44 Burners

9-11

Model and Seriih Numbers 2

Control WtiIUZs 10

Oven

12-20

Cooktov Comparison

9

Baking

I

14,15

cookware Tips 11

Flame Size 11

Control Settixds

12 Lighting hStlWtiOIIS

9,10

w~tv Back Cover

H’uM’I

Models

LGB116
LGB126

Use and Care & Installation

4

@f Your as Range

LGB146
LGB156

77

7q.4Q’’jq3

----%

.

HELP US HELP YOU...

i

Read this “decamfkdly.

It is intended help you operate and maintain your

newrangepro ly.

Keep it handy r answers to your questions.
If you don’t un

tand something or need more help,

write (include our phone number):

Consumer airs
Appliance P
Louisville, 402M

I

Write down the model and serial numbers.

Depending on our range, you’ll find the model and
serial numbers a label on the front of the range,

behind the kick panel, storage drawer or broiler drawer.
These numbm are also on the Consumer Product

Ownemhip Re

●

“onCard that came with your

range. Before

ding in this ~ please write these

numbers here:

Model Number

Seriel Number

T

Use thesen

in any correspondence or service

calls concernin your range.

1

W~G: If the information in this
guide is not fblhed exwtly, a fire or

explosion IMY lWSUltax p~prty

-% PW’SOd iI@II’Yor death.

b

— Do not store or use gasoline or other

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

—

WHAT TO DO IF YOU SMELL GAS

● Do not try to light any ilppliamm

● ~ not touch my ektdcd switch; do

not use any phone in your building.

● Immediately cali your gas supplier horn

a neighbor’s phone. Follow the gas
supplier’sinstructions.

● If you ~t mad your PS fq@@

call the fire department

—Instahtion andservkemustbe

performed by a qualified instaUer,service

agency or the gas suppMer.

ii

Ifyourecei edadamaged range...

Immediately ntact the dealer (or builder) that sold
you the range.

Save time d money.
Before you

Uestservice.

● ●

L

Check the Pro em Solver in the back of this guide.
It lists causes o minor operating problems that you
can correct yo M.

#

W

&

DEVICES PACKED
WITH lMNGE

● SEE INSTAILA”ON

INSTRU~ONS

b

IF YOU NEED SERWCE

To obtain seMce, see the Consumer Services page in
the back of this guide.

To obtain replacement parts, contact GE/RCA
Service Centers.

We’re proud of our service and want you to be
pleased. If for some reason you are not happy with the
service you receive, here are three steps to follow for
tier help.

FIRST, contact the people who serviced your
appliance. Explain why you are not pleased. In most
cases, this will solve the problem,

NEXT, if you are still not pleased, write all the
details-including

yourphone number-to:

Manager, Consumer Relations
Appliance Park
Louisville, KY 4022S

FINALLY, if

yOUXproblem is still not resolved, wri~:

Major Appliance Consumer Action Program
20 North Wacker Drive
Chicago, IL 60606

e

.

-.

*

y

RT~ SAFETY INSTRUCTIONS

Read allMmxtions before using this applianc~

F

“1

~~RTANT S@ETY NOTICE

“TheCalifO

to cause cancer, b“

defects or other reproductive

of

potential expos

to such substances.

Gas appliances

cause minor exposure to

four of thesesub

~ namelybenzene, carbon

substances can be

● “mizedby venting with an

standing pilot

contain mercury. Ifyour

modelhasthesefea~

llres, they must be recycled

iccording to local, s

Me and fderal codes.

dill

i

enYou Get Yurl&qge

ve the installer ow you the location of the

ran= gas cut-off V&e &d how to shut it off

if X&xG&ry.

?

● &ve yourrange ●

talkd and properly

Fded by a q

“ ed installer,in accordance

Withthe Installation Instructions. Any

adjustment
and service should perfbrmed only by qualifixl
gm range installers r service technicians.

i

cord with this appli ce.

therangeou

ofkitchentraffi cpath

andout of drafty I tions to mevent Mot

7

outage (onstan”

pilot rnd=els)and”poor

air circulation.

● Be sure all packing materialsare removedfrom

the range before operating it to prevent fue or

smoke damage should the packing material ignite.

● Be sure your range is correctly adjusted by a

qualMedservice technician or

installer for the

type

of gas (natural or LP) that is to be used.

Yourrange can be converted for use with either
type of gas. Seethe Installation Instructions.

W~ING: Theseadjustments must be made

by a qualified service technician in accordance
with the manufacturer’s instructions and all codes
and requirements of the authority having

jurisdiction. Failureto follow these instructions

could result in serious injury or property damage.
The qualiiled agency performing

this work

assumes responsibility

for the conversion.

● After prolonged use of a range, high floor

temperatures may result and many floor
coverings will not withstand this kind of use.

Never install the range over vinyl tile or linoleum
that cannot withstand such type of use. Never
install it directly over interior kitchen carpeting.

Using Your Range

A WARNING-

~ ranges can tip and injury

62)

bl

could resulk To prevent accidental
tipping of the r&ge, attach it to the ~

wall and floor by installing the Anti­TIp device supplied.

m

&

To check if the device is installed and
engaged properly, carefilly tip the
range forward. The Anti-’IIpdevice should
engage and prevent the range from tipping over.

If you pull tlmange out *m the wiil for any,
reason, make sure the device is properly engaged
when you push the range back against the wall.
If it is not, there is a possible risk of the range

tipping over and causing injury if you or a child
stan~ sit or lean on an open door.

Please refer to the Anti-Tip device information
in this guide. Failure to take this precaution could
result in tipping of the range and injury.

● DOnot leave children alone or unattended

where a range is hot or in operation.
Theycould be seriously burned.

(continued nextpage)

*

3

7

u

1

●

IMl?ORT~ SAFETY INSTRUCTIONS

(continued)

,,

● CAUTION ~MS OF INTEREST TO

cmLmEN

‘sHouLD NoT BE sToRED IN

CABINETS

ABOVE A RANGE OR ON THE

BACKSPLA

SH OF A RANGE-CHILDREN

CLIMBING

ON THE RANGE TO REACH

ITEMS Col

‘

JLD BE SERIOUSLYINJURJ3D.

*Do not *OR

~anyone to climb, stand or hang

on the door,

broiler drawer or cooktop. They

e the range and even tip it over,

cmlsing Sev

.Lettieh

er grates and other surfaces cool

them or leaving them where

chikhen

reachingfor:

tans stored in cabinets over the

co&top. FlaI

nmable material could be ignited if

brought in cc

ntact with flame or hot oven surfaces

cFor your

&, never use your appliance for

waning or heating the room.

•~n~tuseq

rateron grease fires.

Never pick up

aflamingp

an. Turnthecontrols off. Smother a

flaming pan z

m a surface unit by covering the

pan completely with a well-fitting lid, cookie

sheet or flat tray. Use a multi-purpose dry

chemical or foam-type f~

extinguisher.

Flaming grease outside a pan can be put out by

covering it with biking

soda or, if available, by

using a multi

-purpose dry chemical or foam-type

be smothered completely

and turning the oven off

se dry chemical or foa.rn-

s Do notstore Mematdalsinanovqa

orstoragedraweror neara cooktop.

E CO~UST~LE

MATE

, GASOLm OR OTHER

FL

LE VAPORS AND LIQUIDS IN

S OR ANY OTHER

or other fiammable

materials ac

cumulate in or near the range.

● men c~~

Ilgpork, follow the directions exactly

andalwaysa

30

k the meat to an

internal temperature

of at least 17()”F.

T’hk assures that, intheremote

possibilitytha

t trichina maybe present in the meat,

it will be kiii

eciami tie meat wiii be safe to eat.

4-

Surhce Cooking

@

● Always use the LITE position (on electric

ignition models) or the III position (on Wmmg
pilot models) when igniting the top burners and
makesurethe burners have ignited.

● Never leave the surface burners unattended at

highflame settings. Boilovers cause smoking
and greasy spillovers that may catch on f~e.

s Adjust thelop burner flame size so it does not

extend beyond the edge of the cookware.
Excessiveflameis hazardous.

cWe only dry

pot Adders-moist or damp pot

holders on hot surfaces may result in burns fiorn
steam.

● Do not let potholders come near open flames

whenlifting cookware. Do not use a towel or

otherbulky cloth in place of a pot holder.

● To

Mdmize the possibility of burns, ignition

of flammable materials and spillage, turn
cookware handles toward the side or back of the
range without extending over adjacent burners.

● Always turn the surface burners to off before

removing cookware.

@

,

● Carefully watchfoods beiig fried at a high

flame setting.

QNeverblock the vents (air openings) of the

range. Theyprovide the air inlet and outlet that

are necessary for the range to operate properly
with correct combustion. Air openings are located

at the rear of the cooktop, at the top and bottom of

the oven door, and at the bottom of the range
under the broiler drawer.

cDo notusea wokon models with sealed burners

if the

wok has a round metal ring that is placed

over the

burner grate to support the wok. This

ring acts as a heat trap, which may damage the

. burner grate and burner head.

Also, it may cause

the burner to work improperly. This may cause a

carbon monoxide level above that allowed by
current standards, resulting in a health hazard.

s Foods for frying should be as dry as

possible.

Frost on frozen

foods or moisture on fresh foods
can cause hot fat to bubble up and over the sides
of the pan.

. Use the

kast possible amount of fat for effectiv-’.

shallow or deep-fat frying. Filling the pm too ~~
full of fat can cause spillovers when fOOdis added.

● Always heat fat S1OW1YS~d watch M it hea~,

c

i

“If a combination foils or fats will be used

in

frying, stirtoge er before heating or as fats

melt slow~y.

. Usea

deep fat the

?

ometerwheneverpossibleto

preventoverheatingfat beyond the smokingpoint.

I

cNevertry to move pan of hotfag especiallya

deepfktfryer.Wai untilthefat is cool.

!

.

uw proper P se

Avoid pans that are
unstable or easily pped. SeIect cookware having
fiat bottoms Iarge e ough to properly contain food
and avoid boilover and spillovers and large
enough to cover b

er grate. This will both save

cleaningtime and p vent hazardousaccumulations

of food, since hea spattering or spillovers left
on range can ignite Use pans with handles that
can be

easily grasp d and remain COOL

1

sWhen using glass o&ware, make sure it is

designed for top-of range cooking.

● Keep ali plastics a~ay from the top burners.

{

● Do not leave plas c

itemsonthecook p­theymaymelt if le

@

1

oo-closeto the ven.

.

,

e

Vent appearance and location vary

4

GDonot leave any i ms on the cooktop.

Thehot air

horn th vent may ignite flammable

items and Willin

e pressure in closed

containers, which

y cause them to burst.

-4

cToavoid the possi ility of a b- always be

certain that the co trols for all burners are at
the off position an all grates are cool before
attempting to rem ve them.

● -n

“f

are under the ho@ turn ~

thefan off. The f , if operating, may spread

the flames.

4-

—.-

● If range is located ear a yindow, do not hang

long curtains that c &i blow over the top burners
andcreateafire d.

}

cWhen a pilot goes ut (on standingpilot models),

you will detect a f

● t odor of gas as your signal

to relight the pilot.

en relighting the piIot,

make sure burner c ntrols are in the off position,
and follow instructi ns in this book to relight.

!iiiM

● Myou smell gas, d you have already made sure

pilotsare lit (ons

“ g pilot models),turnoff the

w

totherangeand

aqualifiedservicetechnician.

ever use an open

to hxate a leak.

F

Baking, Broiling d Roasting

● Keep the oven free from grease buildup.

T!!

● Do not use the oven for a storage area.

Items stored in

the oven can ignite.

QPlace the oven shelves in the desired position

while the oven is cod.

● Stand away from the range when opening the

door of a hot oven. Thehot air and steam that
escapes can cause bums to hands, face and eyes.

● “

Pullingoutthe shelftotheshelf-stopis a
conveniencein lifting heavy foods. It is also a
precaution against burns from touching hot
surfaces of the door or oven walls. The lowest
position “R” is not designed to slide.

● Do not heat unopenedfoodcontainers.Pmsure

couldbuildup and the container

could burs~

causing an injury.

● Do not use ahunim.m foil anywhere in the owm

except as described in this guide.

Misuse could

result in a f~e hazard or damage to the range.

● When using cooking or roasting bags in the

oven, follow the manufacturer’s directions.

● Use only glass cookware that is recommended

for use in gas ovens.

● Always remove the broiler pan from range as

soon as you finish broiling. Greaseleft

in the pan
can catch fue if oven is used without removing
the grease from the broiler pan.

● When broiling, if meat is too close to the flame,

the fat may ignite. Trimexcess fat to prevent
excessive flare-ups.

● Make sure the broiler pan is in place correctly

to reduce the possibility of grease fins.

. u YOUshodd have

a grease fin in the broiler

p@ turn off oven con~ol, and keep broiler

drawer and oven door closed to contain fmeuntil

.-

it

burns out.

Cl-g

Your Range

●Ckxmonlypartslistedin thisUseand CareGuide.

● Keep range clean and free of accumulations of

grease or spillovers, which may ignite.

● Be careful when you clean the cooktop because

the area over the pilot (onstandingpilot modeh)
will be hot.

SAW THESE

,,

INSTRUCTIONS

I

u

6

@-+

II

I

“--P

I

IR-R .

...

-p

@

,,..

+!’--0

Settled Burnem

Standard Twin Bmem

Burnar~

8

‘:.3 Q (,Z,

DnpPan

Dnp Pan

[~\ ‘u”’’”

{&\ ...r

J

Your range isequippedwithoneofthe wo types of surface burrtem shown above,

I

—_— _

Feature Index

(Not all models have all features. Appearance of features varies.)

1 Clock

andTimer (on some models)

2 Oven Vent
3 Surface Bme~ Drip Pam (on some models) and Grates
4 Surface B@ner Control Knobs

5

OvenControlKnob

6 Oven Shelf Supports

Shelf positions for cooking are suggested in the Baking and Roasting sections.

7 Broiler Dqwer

8 Broiler Pap and Grid
9 Model and Serial Numbers

(located

on fkonttie of range, behind broiler drawer)

10 Lif’k-off men Door

11 Anti-Tip Device

(Located ri$ht rear at bottom. See Installation Instructions.)

12 Oven Bottom
13 Oven Shelves

(number of shelves varies)

14 Oven Intex$or Light (on some models)
15 Oven Ii@@ On/W Switch

(on some models)

16 Cooktop

Air

Vents

Explained

on page

8

4,5, 13,26

4,5,9-11,21,26

4, 10, 11,24

12, 14, 16,

17, 19,24

5, 13,14, 17

4,5, 19,20,24

5,17,19,20,24

2

19,20,25

2,3,28,37

23,26

.

5,13-15,17,26

12,24

12

23,26

4,5,13,26

7

—

,,~,

..
.

Follow the

Y

ons below if your range has the

.

cbck and

r shown at the right.

Youhave the qhoice of having the timershow the

f

timecounting own or the time of day. In either case,

the timer will ignal at the end of the timer period to

;EzEl[g

SH TIME

alert

you that the time is up.

(Appearance IIMy

VW)

To Set the (10ck

NOTE: When you first plug in the range or after a

powerfailure, he entire Clock/Timer display will

light up.

1. PresstheCI+OCKpad.

2. Press and ~ld the UP or DOWN pad and the time

!

of day will hange 10minutes at a time. To change
the time by ingle minutes, give the pads short taps.

3. Press the C~K pad to start the clock.

To Set the Timer

1. PresstheTIMERON/OFF pad.

2. Use the UP and DOWN pads to set the timer.
Short taps on the UP or DOWN pad change the

timer’s setting one minute at a time. Pressing and
continuing to hold the UP pad increases the setting
ten minutes at a time.

3. Once you have set your timer, press the TXMER
ON/OFF pad to start timing.

As the timer counts dowq a signal will indicate when
one minute is left. After this signal, the display will
count down in seconds.

Whentime runs OUGa final

signal will sound. Press the TIMER ON/OFF pad to
stop the signal.

To Change pr Cancel the Timer Setting

When the time! is counting down, use the UP and
DOWN pad to Ichangethe remainin

g time, or press
the TIMER 01’+VOFFpad to stop the timer. The timer
cannot be canc~lled unless you have fully completed
“set timer” ins@wtions above.

To Display #he Clock While the Timer Is Operating

Pressing the C\OCK pad while the timer is operating

will not interf~e with the timer’s operation; the
display will ch ge to show the clock, but the timer
will continuercount down and will

still signal when

time is up. Pn+s the TIMER ON/OFF pad again to
change the display back to show the timer.

HOW DOES THIS COOKTOP COMPARE

TO YOUR OLD ONE?

Q our new

cooktop hap gas burners. If you are used

The best types of cookware to use, plus heat-up and

to cooking with indu+tion or other electric surface

cool-down times, depend upon the type of burner or

units, you will notice some differences when you use

surface unit you have.

gas burners.

The following chart will help you to understand the
differences between gas burner cooktops and any
other type of cooktop you may have used in the past.

3jrpeof Cooktop

,)lescription How itWorks

Gas Burners

Regularorsealed Flamesheatthe pansdirectly.Pan flatnessis not criticaltocookingresults,but

*

gasburnersuse pans shouldbewellbalanced.Gasburnersheatthepan rightaway andchange
eitherLP gas

heatsettingsrightaway.Whenyou turn thecontroloff,cookingstopsright away.

or natural

gas.

Radiant

Wuabuml$’mtmic)

n

Electriccoils

undera glass­CeramicCooktop.

I I

Heattravelsto the glass surfaceand then tothe cookware,so pans mustbe flat on
thebottomfor goodcookingresults.‘I’heglass cooktopstayshot enoughto
continuecookingafterit is turnedoff. Removethe panfrom the surfaceunitif
youwantcookingto stop.

Ektric coil

*e

Highfrequency
inductioncoils

‘imdera glass

surface.

Flattened metal

‘tubingcontaining
electricresistance

wiresuspended
lovera drippan.

Pans

mustbe madeofferrousmetals(metalthatattracti a magnet).Heatis

producedby a magneticcircuitbetweenthecoil andthe pan. Heatsup right away
andchangesheat settingsrightaway,likea gascooktop.Afterturningthe control
off,theglasscooktopis hot fromthe heatofthe pan,but cookingstopsright away.

Heatsby directcontactwiththepan andby heatingtheair underthe pan.For best
cookingresults,use goodqualitypans.Electriccoilsaremoreforgivingof
warpedpansthan radiantor solid disks.Heatsup quicklybut does notchange

heatsettingsasquicklyas gas or induction.Electriccoilsstay hot enoughto

continuecookingfora shorttime aftertheyareturnedoff.

--

SolidDisk

o

Solidcastiron

Heatsbydirectcontactwiththe pan, so pansmustbe flat on the bottomfor good

@

disk sealedto the cookingresults.Heatsup andcools downmoreslowlythanelectriccoils.The
Cooktopsurface.

disk stayshotenoughto continuecookingafterit is turnedoff. Removethepan

fim the soliddiskif youwantthe cookingto stop.

SURFACECOOKING

Lighting Instru@ons for Electric Ignition Models

Ym surface burners @mlighted by electric ignition,

Surface burners in use when an electrical power

eliminating the need $r standing pilot lights with

failure occurs will continue to operate normally.

constantly burning fl@nes.
In ease of a power f#l~

you can light the surface

burners on your rangwitha match. Hold a lighted

a

match to the burner, en turn the knob to the LITE
position. Use extrem+ caution when lighting

burners this way.

The electrode of the spark igniter is exposed.
When one burner is turned to LITE, all the burners
spark. Do not attempt to disassemble or clean
around any burner while another burner is on.
An electric shock may resul~ which could cause
you to knock over hot cookware.

(contbwd next page)

,___

.-

—

Lighting In@ructions for Standing Pilot Models

e

m

The surface butners
on these ranges have

standingpilots that

must be lit initially.

To light thenx

1. Be sure sud+ce

burner contrpl
knobs are in the
OFF positio~.

2. Remove the-s and lift the cooktop up

(see the Lift+UpCooktop section).

3. Locatethetwopilot ports and light each of them

with a match.

NOTE: If the pilot is too high

or low, you can adjust

it. See the Adjust the Surface Burner Pilots If
Necessary section of the Installation Instructions.

4. Lower the cooktop. Your surface burners are now

ready for use.

5. Observe lighted burners. Compare the flames to

pictures in the Problem Solver. If any flame is
unsatisfactory, call for service.

Surface Burner Controls

Knobs that turIIthe surface burners on and off are
marked as to w~ch burners they control. The two
knobs on the left control the left tint and left rear
burners. The NO knobs on the right control the right
Ihmt and right rear burners.

On ranges with sealed burners:

. The smaller burner (right rear position) will give

the best simmer results. It offers precise cooking
petiormance for delicate foods, such as sauces or
foods which need to cook over low heat for a
long time. It can be turned down to a very low
simmer setting.

A

● The right fi-ont burner is higher powered than the !

others and will bring liquids to a boil quicker
(natural gas installations only).

Before Lighting a Burner

● If drip pans ~ supplied with your range, they

● Make sure all the grates on the range are in place

should be used at all times.

before using any burner.

To Light a Surface Burner

Electric Ignition Models:
Push the control knob in and

turn it to LX~ You will hear

a little “clicking” noise-the
sound of the ehtctric spark
igniting the bu~er.

Standing Pilot Models:

Push control knob in and turn it to HI position.
The burner should light within a few seconds.

Flame will be almost horizontal and will lift
slightly away from the burner when the burner
is first turned on. A blowing or hissing sound may
be heard for 30 to 60 seconds. This normal sound is

due to improved injection of gas and air into the

burner. Put a pan on the burner before lighting it,

or adjust the flame to match pan size as soon as it
lights, and the blowing or hissing sound will be ,
much less noticeable.

a

10

—.—

brL@t@aBurner

. After the burner ignites, turn the knob to adjust the

flame size.

. Check to be sure the burner you turned on is the one

YOU want to use.

How to Select Flame Size

Watch the flame, not the knob, as you reduce heat.
The flame size on a gas burner should match the

cookware you are using.
FOR SAFE HANDLING OF COOKWARE NEVER

LETTHEFLAME~

UP THE SIDES OF

THE COOKWARE.

“Do not operate a burner for an extended period of

time without cookware on the grate. The finish on the

gratemay

chipwithoutcookwareto absorb the heat.

● Be sure the burners and grates are cool before you

place your hand, apot holder, cleaning cloths or

other materials on them.

Any flame larger than the

bottom of the &okware is

.:..

wasted and only serves to
heat the handle.

Top-of-Range Cookware

Al~um:

Medium-weight cookware is

Glass: There are two types of glass cookware-those

recommended because it heats quickly and evenly.

for oven use only and those for top-of-range cooking

Most foods brown evenly in an aluminum skillet.

*

(saucepans, coffee and teapots). Glass conducts heat

se saucepans with tight-fitting lids when cooking

very slowly.

“thminimum amoumtsof water.

Heatproof Glass Ceramic: Canbe

used for either

Cast-Irom If heated slowly, most skillets will give

surface or oven cooking. It conducts heat very slowly

satisfactory results.

and cools very slowly. Check cookware manufacturer’s

EMmelware: Under some conditions, the enamel of

directions to be sure it can be used on gas ranges.

some COOkwaremay mek Follow

COOkWIUW

Stainless Steel: This metal alone has poor heating

manufacturer’s recommen&tions for cooking methods.

properties and is usually combined with copper,
aluminum or other metals for improved heat
distribution. Combination metal skillets usually work
satisfactorily if they are used with medium heat as the
manufacturer recommends.

Stove Top Gfis (on models with sealed burners)

Wok COohg (on models with seaIed burners)

Do not use stove top grills

We recommend that you

on your sealed gas burners.

use only a flat-bottomed wok.

If you use the stove top

They are available at your load

grill on the sealed gas

retail store.

burner it will cause

Do not use woks that have

incomplete combustion and

support rings. Use of these

can result in exposure to
carbon ~noxide leve~

types of woks, with or

above allowable current

without the ring in place,
can be dangerous. Placing

Stanti. This can be
kardous to your health.

the ring over the burner grate may cause the burner

9

to work improperly resulting in carbon monoxide

levels above allowable cument standards. This could
be dangerous to your health. Do not try to use such
woks without the ring. You could be seriously burned
if the wok tipped over.

11

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- “---1

Before Using Your Oven

Be sure you understand how to set the controls properly. Practice removing
and replacing the shelves while the oven is cool. Read the information and
tips on the following pages. Keep this guide handy where you can refer to
i~ especially during the first weeks of using your new range.

Lighting Instructions for Electric Ignition Models

The oven burner and broil burner are lighted by

1

electric ignition.

To

lightthe burner, turnthe OVEN CONTROL

knob to the desired temperature. The burner should
light within 30-90 seconds. After the oven reaches the
selected temperature, the oven burner cycle~ff
completely, then on with a full flame-to maintain the
sekcted temperature.

Power Outage

CAUTION: DO NOT MAKE ANY A~ TO

OPERATE THE ELECTRIC IGNITION OVEN
DURING AN ELECTRICAL POWER FmURE.
The oven or broiler cannot be lit during a power
failure. Gas will not flow unless the glow bar is hot.

If the oven is in use when a power failure occurs,
the oven burner shuts off and cannot be re-lit until
power is restored.

Ligh ●hng Instructions for Standing Pilot Models

Theserangeshave

standing oven pilots that
must be lit initially.

Tolight the oven pilot:

1. Be sure the OVEN

CONTROL knob is
in the OFF position.

2. Open the broiler door
and remove the
broiler pan and rack.
This will make it
easier for you to
reach inside the

broiler compartment.

3. Find the oven pilot port at the back of the broiler

e

compartment. The long tube, running from front to
back, is the oven burner. The pilot port is at the
back, about one inch below the burner.

4. Using a long match or match holder, reach in and

light the oven pilot.

● To light the oven burner, turnthe OVEN

CONTROL knob to the desired temperature.
The burner should light within 60 seconds.

● Proper flame configuration: While using the oven

burner, visually check the burner flame in the broiler
compartment. If flame does not bum as described in
the Installation section of this guide, adjust the flame
following the directions on those pages.

● Power failure: An electrical power failure will

not affect the standing oven pilot.

Oven Control

Oven Light

(on some models)

Your oven is controlled by an OVEN CONTROL

Use the switch on the control panel to turn the oven

knob. It will normally take 30-90 seconds before

light on and off.
the flame comes on. After the oven reaches the
selected temperature, the oven burner cycles-off
completely, then on with a full flame-to maintain the

selected temperature.

12

41ib

ven Shelves

The shelves are

designed with

StOp-

locks so when placed
correctly on the shelf
supports, they will stop
before coming
completely out of the
oven and will not tilt
when you are removing
food from them or
placing f-on them. .

To remove a shelf

from the oven, pull it
toward you, tilt the front
end upward and pull the
shelf out.

To replace, place the
shelf on the shelf support
with the stop-locks
(tuned extension of the

shelf) facing up and toward the rear of the oven.

‘Illt u~ the front and push the shelf toward the back

When placing cookware on a shelf, pull the shelf out

of th~ oven until it gas past the bump on the shelf

to the bump on the shelf support. Place the cookware

support. Then lower the front of the shelf and push it

on the shelf, then slide the shelf back into the oven.

all the way back.

This will eliminate reaching into the hot oven.

Shelf Positions

Theovenhasfiveshelfsupportsfor baking and

roasting identifiedin this illustration as

A (bottom),

B, C, D and E (top). It also has a special low shelf

position(R) forroastingextralargeiterns,suchas a

d?

e turkey-the

shelf is not designed to slide out at

“sposition. Shelf positions for cooking are suggested

the Baking, Broiling and Roasting sections.

j

Oven Vents

The oven is vented through duct openings at the rear

● Do not leave any items on the cooktop. The hot air

of the cooktop. See the Features section. Do not block

from the vent may ignite flammable items and will

these openings when cooking in the oven—it is

increase pressure in closed containers, which may

important that the flow of hot air fkom the oven and

cause them to burst.

fresh air to the oven burners be uninterrupted.

s Do not leave plastic

● The vent openings and nearby-aces may

itemsonthe cooktop-

becomehot,Donottouchthem.

theymay melt if left
too closeto the vent

. Handlesof pots

and pans on the cooktop may

become hot if left too close to the vent,

● Metal items will become very hot if they are left

Vent appearanceand location vary

on the cooktop and could cause burro

Oven Moisture

Qf

your oven heats up, the temperature change of the air in the oven may

use water droplets to form on the door glass. These droplets are harmless

ad will evaporate as the oven continues to heat up.

13

-----qi
~

~

.%:~

.j,

BAKING

J!

@

*!
.

Your oven tempera- is controlled very accurately

If youthinkan adjustmentis necessary,seethe

Adjus

using an oven control system. It is reco~ndd that

the Oven Thermostat section. It gives easy Do It

e

you operatethe ovenfor a number of weeks to

Yourse~hs~ctions on how to adjust the thermostat.

becomefamiliar withyournew oven’s perfo~m.

How to Set Your Range for Btig

To avoid possible burns, place the shelves in the

correct position before you turn the oven on.

1. Close the oven door. ‘Ibrn the OVEN CONTROL

knob to desired tempe-.

2. Check food for doneness at min.imu time on

recipe. Cook longer if necessary.

3. Thrn the OVEN CONTROL knob to OFF and
then remove f~.

Oven Shelves

Ammge the oven

shelf or shelves in
the desired
locations while
the oven is cool.

The correct shelf
position depends
on the kind of
fd and the
browning desired.

O

.

0

.

As a generalrule,

place most foods in the middle of the oven, on
either shelf position B or C. See the chart for
suggested shelf positions.

,

Preheating

Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified
temperature before putting the food in the oven.
TOprehea~ set the oven at the correct tempem~—
selecting a higher temperature does not shorten
preheat time.

Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens

without a preheat indicator light or tone, preheat 10
minutes. After the oven is preheated place the food
in

the oven as quickly as possible to prevent heat

horn escaping.

ljpe of Food

Shelf Position

Angel food cake

A

Biscuits or muffins

Bor C

Cookies or cupcakes

Bor C

Brownies

Bor C

Layer cakes

Bor C

Bundt or pound cakes

Aor B

Pies or pie shells

Bor C

Frozen pies

A (on cookie sheet)

Casseroles

Bor C

Roasting

Bor R

Pan Placement

For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking

results will be better if baking pans are centered as
much as possible rather than being placed to the tint
or to the back of the oven.

Pans should not touch each other or the walls of the
oven. Allow 1– to 1%-inch space betw~n pans as
well as from the back of the oven, the door and the
sides. If you need to use two shelves, stagger the pans
so one is not directly above the other.

@!hkingGuicks

When using prepar

7

baking mixes, follow package recipe or

instructions for best aking results.

cookies

When baking cookies,

flat cookie sheets
(without sides)
produce better-loo~g
cookies. Cookies

I

baked in ajelly roll
pan (short sides all
around) may have
darker edges and pal

!

~

or light browning ma occur.

Do not use a cookie beet so large that it touches
the walls or the doo of the oven.

For best results, use c@lyone cookie sheet in the oven
at a time. I

Aluminum Fofi

Never entirely cover

a shelf with aluminum

foil. This will disturb

the heat circulation and
result in poor baking. A

smaller sheet of foil
may be used to catch a
spillover by placing it
on a lower shelf several
inches below the food.

●

*

‘es

cakes

+

For best results, bake pies in dark, rough or dull pans

When baking cakes, warped or bent pans will cause

to produce a browner crisper crust. Frozen pies in foil

uneven baking results and poorly shaped products.

paIISshould be pkc

on an aluminum cookie sheet

A cake baked in a pan larger than the recipe

for baking since thes

●

y foil pan reflects heat away

recommends will usually be crisper, thinner and drier

from the pie crust; th cookie sheet helps retain it.

than it should be. If baked in a pan smaller than
recommended, it maybe undercooked and batter may

.

overflow. Check the recipe to make sure the pan size
used is the one recommended.

Baking Pans

Use the proper baking pan. The type of finish on
the pan determines the amount of browning that
will occur.

QDark rough or dull ~ans absorb heat resulting in a

browner, crisper cru$t. Use this type for pies.

● Shiny, bright and smooth pans reflect heat, resulting

in

a lighter, more de~cate browning. Cakes and

cookies require this type of pan.

Don’t Peek

Set the timer for the estimated cooking time and do
not open the door to look at your food. Most recipes
provide minimum and maximum baking times such
as “bake 3040 minutes.”

DO NOT open the door to check until the minimum
time. Opening the oven door fiquently during
cooking allows heat to escape and makes baking times
longer. Your baking results may also be affected.

● Glass baking dishes @o absorb heat. When baking

in glass baking dishqs, the temperature may need to

be l&dUCedby 25”F.

e

15

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