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

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Page 1

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Contents

Aluminum Foil

5,15,17-19

Door Removal 25

I Anti-Tip Device

2,3,28,37

Light; Bulb Replacement 12,24

Appliance Registration

2 Oven Bottom

Care and Cleaning

21-26

Oven Vents 13,26

Clock/Timer

8 Roasting/Roasting Guide 17,18

onsumer Services

Shelves 13,17

Important Phone Numbers 47

Power Outage

onverting to LP

Problem Solver 43,44

or Natural Gas 38-42

Thermostat Adiustment-

I Features 6,7 Do It Yourself 16

Installation Instructions 27-37

Safety Instructions 3-5

I Air Adjustment 36 Surface Cooking 9-11 I

Flooring

29 Burners 9-11

I Levelim

Control Settings 10

Model and Serial Numbers 2

Cooktop Comparison 9

ven 12-20

Cookware ~lDs

Baking 14,15

Flame Size

Broiling/Broiling Guide 19,20

Lighting Instructions

9,10

Control Settings

Warranty

Back Cover

I’UCA

Models LGB116 LGB126 LGB146 LGB156

Use and Care & Installation

L of Your Gas Range

7?xk2NG

Page 2

HELP US HELP YOU...

Read this guide carefully.

It is intended to help you operate and maintain your new range properly.

Keep it handy for answers to your questions. If you don’t understand something or need more help,

write (include your phone number):

Consumer Affairs Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

Depending on your range, you’ll find the model and serial numbers on a label on the tint of the range, behind the kick panel, storage drawer or broiler drawer.

These numbers are also on the Consumer Product Ownership Registration Card that came with your range. Before sending in this card, please write these numbers here:

Model Number

Seriil Number

Use these numbers in any comespondence or service calls concerning your range.

If you received a damaged range...

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

Save time and money. Before you

request service...

Check the Problem Solver in the back of this guide. It lists causes of minor operating problems that you can correct yourself.

A WARNING

‘ ALL RANGES

CAN TIP

● ~JURY TO PERSONS

COULD RESULT

● ~sTALL ANTI.~p

DEVICES PACKED WITH RANGE

● SEE INSTALLATION

INSTRUCTIONS

WARNING: If the information in this

guide is not followed exactly, a fire or explosion may result causing property damage, personal injury or death.

●

— Do not store or use gasoline or other

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

—

WHAT TO DO IF YOU SMELL GAS

. Do

not try to light any appliance.

● Do not touch any electrical switch; do

not use any phone in your building.

● Immediately call your gas supplier from

a neighbor’s phone.

Follow the gas

supplier’s instructions.

● If you cannot reach your gas supplier9

call the fire departmen~

— Installation and service must be

performed by aqualified installer, service

agency or the gas supplier.

IF YOU NEED SERVICE

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

To obtain replacement parts, contact GWRCA 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 further 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 your phone number—to:

Manager, Consumer Relations Appliance Park Louisville, KY 40225

FINALLY, if your problem is still not resolved, write:

Major Appliance Consumer Action Panel 20 North Wacker Drive

Chicago, IL 60606

4!!

“.4

(-’-.-’.

‘.

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Page 3

IMPORTANT SAFETY INSTRUCTIONS

●

Read all instructims before using this appliance.

IMPORTANT SAFETY NOTICE

● The California Safe Drinking Water and Toxic

Enforcement

Act requiresthe GovernorofCalifornia

to publish a list of substances known to the state to cause cancer, birth defects or other reproductive harm, and requires businesses to warn customers

of potential exposure to such substances.

Gas appliances can cause minor exposure to four of these substances,

namely benzene, carbon monoxide,formaldehydeand soot,causedprimarily by the incomplete combustion of natural gas or LP fhels. Properly adjusted burners, indicated by a bluish rather than a yellow flame, will minimize

incomplete combustion. Exposure to these substances can be minimized by venting with an

open window or using a ventilation fan or hood.

● Fluorescent light bulbs and safety valves on

standing piiot ranges contain mercury.

If your model has these features, they must be recycled according to local, state and fedeml codes.

‘

WhenYouGet YourRange

Have the installer show you the iocation of the range gas cut-off vaIve and how to shut it off

if necessary.

*Have your range installed and properly

grounded by a quaiified installer,

in accordance with the Installation Instructions. Any adjustment and service should be performed only by qualified

gas range instillers or service technicians.

@Donot

Ate@ to repairor replace any part of

your range unless it is sped‘ dy recommended in this

guide.Allother servicing shouldbe referred

to a qualifiedtechnician.

Plug your range into a 120-voM grounded outlet only. Do

not remove the round grounding prongfhm the plug. Ifin doubtaboutthe grounding of the home electrical system, it is your personal responsibilityand obligationto havean ungrounded outlet replaced with a properly grounded, threeprong outlet in accordance with the National Electrical Code. In ,Canada,the appliance must be electrically grounded in accordance with the CanadianElectricalCode.Do not usean extension

<,,-. ‘G

cord with this appliance.

QLocate the range

out of kitchen traffic path and out of drafty locations to prevent pilot outage (on standing pilot models) and poor air circulation.

● Be sure all packing materials are removed from

the range

before operating it to prevent fire or

smoke damage should the packing material ignite.

● Be sure your range is correctly adjusted by a

qualified service 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. See the Installation Instructions.

WARNING: These adjustments 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. Failure to follow these instructions

could result in serious injury or property damage. The qualified agency performing this work assumes responsibility for the conversion.

● After prolonged use of a range, high floor

temperatures may result and many floor coverings wiil 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

AWARNING—

AU ranges can tip and injury b could result. To prevent accidental tipping of the range,

attach it to the wall and floor by instal~ingthe Antillp device supplied.

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

If you pull the range out from the wall 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 stand, 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.

● DCJnot leave children alone or unattended

where a range is hot or in operation.

They

could be seriously burned.

(continued nextpage)

Page 4

. .

IMl?ORT~ SAFETY INSTRUCTIONS

(Contiiwd)

* CA~()~: ~~ fj@’~~~sT To

Surface Cooking

CHILDREN SHOULD NOT BE STORED IN

CABINETSABOVEARANGEORON THE

Always use the LITE position (on electric

‘BA~KfJj~L~H @’A

~NGMHILDREN

ignition models) or the HI position (on standing

CLIMBING ON

THE RANGE TO REACH

ptiot models) when igniting the top burners and

ITEMS COULD BE SERIOUSLY INJUtiD.

mke sure the burners have ignited.

● Do not allow anyone to chub, stand or hang

oNever leave the surface burners unattended at

an the door, broiler drawer or cooktop. They

high flame settings.

Boilovers cause smoking

could damage the range and even tip it every

and ~easy spillovers that may catch on fire.

Camhg Selq? personal inl.

Adju&tthe top burner fiam~ size so it does not

● Let the ~wner grates and other surfaces cool

extend beyond the edge of the cookware.

befime touching them or leaving them where

Excessive flame is hazardous.

children can iwach them.

● We unly dry potholders-moist ordamp pot

holders on hot surfaces may result in bums from

● Never wear loose fitting or hanging garments

whii using the appliance.

Be careful when

steam.

reaching for items stored in cabinets over the

QDo

mt let pot holders come near open flames

cooktop. Flammable material could be ignited if

wiien lifting

cookware. Do not use a towelor

brought in contact with flame or hot oven surfaces

otherbulky cloth in place of a pot holder.

and may cause severe burns.

*TO~fimke the possibility of

bums, ignition

● For your safety3never use your appliance for

of flammable materials and spillage, turn

warming or heating the room.

● Do not use water on grease fires. Never pick up

a flaming pan.

Turn the controls off. Smother a flaming pan on 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 fire extinguisher.

Flaming grease outside a pan can be put out by covering it withbaking soda or, if available, by using a multi-purpose dry chemical or foam-type fire extinguisher.

Flame in the oven can be smothered completely by closing the oven door and turning the oven off or by using a multi-purpose dry chemical or foarntype fue extinguisher.

cDo not storeflammable materials in an oven, a

range broiler or storage drawer or near a cooktop.

● DO NOT STORE OR USE COMBUSTIBLE

MATERIALS,

GASOLINE OR OTHER

FLAMMABLE VAPORS AND LIQUIDS IN

THE VICINITY OF THIS OR ANY OTHER APPLIANCE.

QDo not let cooking grease or other flammable

materials accumulate in or near the range.

● When cooking pork, follow the directions exactly

and alwayscookthe meat to an internaltemperature of at least 170°F.This assures that, in the remote possibilitythat trichina may be present in the meat, it will be killed and the meat will be safe to eat.

cookware handles toward theside-or back of the range without extending over adjacent burners.

● Always turn the surface burners to off before ‘.’,

removing cookware.

● Carefully watch foods being fried at a high

flame setting.

*Never block the vents (air openings) of the

range. They

provide 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.

*Do&Muse

a wok on 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.

● 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 least possible amount of fat for effective ‘.-

shallow or deep-fat frykg. Filling the pan too

full of fat can cause spillovers when food is added.

● Always heat fat slowly, and watch as it heats.

Page 5

s If a combination of oils or fats will be used

in hying,

stir together before heating or as fats

melt slowly.

● Use a deep fat thermometer wheneverpossibleto

preventoverheatingfatbeyondthe smokingpoint.

QNever try to move a pan of hot fag especially a

deep fat fryer.

Wtit until the fat iscool.

. Use proper pan size-Avoid pans that are

unstable or easily tipped. Select cookware having flat bottoms large enough to properly contain food and avoid boilovers and spillovers and large enough to cover burner grate. This will both save cleaningtime and prevent hazardousaccumulations of food, since heavy spattering or spillovers left on range can ignite. Use pans with handles that can be easily grasped and remain cool.

. When using glass cookware? make sure it is

designed for top-of-range cooking.

● Keep all plastics away from the top burners.

—

Do not leave pkwtic

items on the cooktop-

they

may melt if left

..’

too close to the vent.

‘.3

Vent appearance and location vary

● Do not leave any items on the cooktop.

The hot

air from the vent may ignite flammable items and will increase press&;in closed containers, which may cause them to burst.

. To avoid @possibility of a bumy always be

certain that the controls for all burners are at the off position and all grates are cool before attempting to remove them.

. When flaming fds are under the hood, turn

the f~ off. The fan, if operating, may spread the flames.

● If range islocatednear a window, do not hang

long curtains that could blow over the top burners and create a fire hazard.

● When a pilot goes out (on standingpilotmodels),

you will detect a faint odor of gas as your signal to relight the pilot. When relighting the pilot,

make sure burner controls are in the offposition, and follow instructions in this book to relight.

. If you

smelI gas? and you have already made sure

pilots are lit (on standingpilot models), turn off the

gasto therangeandcall

a qualified seMce technician.

Never use an open flame

to locate a leak.

Baking, Broiling and Roasting

●

Keep the oven fkee from grease buildup.

cDo 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 cool.

● Stand away from the range when opening the

door of a hot oven.

The hot air and steam that

escapes can cause burns to hands, face and eyes.

. Pulling out the shelf to the shelf-stop is a

convenience in 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 unopened fd containers. Pressure

could build up and the container could burst,

C3US@ an injury.

● Do not use aluminum foil anywhere in the oven

except as described in this guide.

Misuse could

result in a fire hazard or damage to the range.

QWhen 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.

Grease left in the pan can catch fire 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.

Trim excess fat to prevent

excessive flare-ups.

s Make sure the broiler pan is in place correctly

to reduce the possibility of grease fires.

~If you should have a grease fire in the broiler

pan, turnoff

oven control, and keep broiler drawer and oven door closed to contain fire until it burns out.

Cleaning Your Range ccl- o~y pm M inthis

Use and Care Guide.

● Keep range clean and free of accumulations of

grease or spillovers, which may ignite.

● Be careful when you cleai the cooktop because

the area over the pilot (on standing pilo$ models) will be hot.

SAW THESE

INSTRUCTIONS

—

Page 6

-——————+

mA~S OF’ YO~ RANGE

——

Ill

llr-

. .

__6

Sealed Burners

Standard Twin Burnem

~BUrne,c.P

&=?JJ~\ ;:;ead

$-* ,$:::.,

Your range is equipped with one of the two types of surface burners shown above.

Page 7

Feature Index

Explained

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

on page

1 Clock and Timer (on some models)

Oven Vent 4,5, 13,26

3 Surface Burners, Drip Pans (on some models) and Grates 4,5,9–11,21,26

4 Surface Burner Control Knobs

4, 10, 11,24

5 Oven Control Knob

12, 14, 16,

17, 19,24

6 Oven Shelf Supports 5, 13, 14, 17

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

7 Broiler Drawer

4,5, 19,20,24

8 Broiler Pan and Rack

5, 17, 19,20,24

9 Model and Serial Numbers

(located on frontframeof range, behind broiler drawer)

10 Lift-Of’fOven Door

19,20,25

11 Anti-Tip Device

2,3,28,37

(Locatedrightrearatbottom.See InstallationInstructions.)

12 Oven Bottom

23,26

13 Oven Shelves (numberof shelves varies)

5, 13-15, 17,26

14 Oven Interior Light (on some models)

12,24

15 Oven Light On/Off Switch (on some models)

16 Cooktop

23,26

Air Vents

I 4,5,13,26

Page 8

.. ..

CLOCK AND TIMER

(on somemodels)

Follow the directions below if your range has the clock and timer shown at the right.

You have the choice of having the timer show the time counting down or the time of day. In either case, the timer will signal at the end of the timer period to

;=$[ *

SETTIME

alert you that the time is up.

(Appearancemay vary)

ToSet the Clock

ToSet the

Timer

NOTE: When you fmt plug in the range or aftera

1. PresstheTIMERON/OFF pad.

powerfailure,theentireCloc~lmer display will light up.

2. Use theUP andDOWN pads to setthetimer. Shorttapson the UP or DOWN pad change the

1. Pressthe CLOCKpad.

timer’ssetting one minuteata time. Pressing and

2. Pressandhold the UP orDOWN pad and the time

continuingto hold the UP pad increases the setting

of day will change 10 minutes at a time. To change

ten minutes at a time.

the time by single minutes, give the pads

3. Press the CLOCK pad to start the clock.

shortt@.

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

As the timer counts down, a signal will indicate when one minute is left. After this signal, the display will count down in seconds. When time runs out, a final signal will sound. Press the TIMER ON/OFF pad to stop the signal.

To Change or Cancel the Timer Setting

When the timer is counting down, use the UP and DOWN pad to change the remaining time, or press the TIMER ON/OFF pad to stop the timer. The timer cannot be cancelled unless you have fully completed

“set timer” instructions above.

ToDisplay the Clock While the Timer Is Operating

Pressing the CLOCK pad while the timer is operating will not interfere with the timer’s operation; the display will change to show the clock, but the timer

will continue to count down and will still signal when time is up. Press the TIMER ON/OFF pad again to change the display back to show the timer.

Page 9

HOW DOES THIS COOKTOP COMPARE

TO YOUR OLD ONE?

Your new cooktop has gas burners. If you are used

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

to cooking with induction 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.

‘Ijq)e of Cooktop

Description

How it Works

Gas Burners

(

Radiant (Glass Ceramic) Cooktop

Induction

Electric Coil

Regular or sealed gas burners use either LP gas or natural gas.

Electric coils under a glassceramic cooktop.

High frequency induction coils under a glass surface.

Flattened metal tubing containing electric resistance wire suspended over a drip pan.

Solid Disk Solid cast iron

disk sealed to the

cooktop surface.

Flames heat the pans directly. Pan flatness is not critical to cooking results, but pans should be well balanced. Gas burners heat the pan right away and change heat settings right away. When you turn the control off, cooking stops right away.

Heat travels to the glass surface and then to the cookware, so pans must be flat on the bottom for good cooking results. The glass cooktop stays hot enough to continue cooking after it is turned off. Remove the pan from the surface unit if you want cooking to stop.

Pans must be made of ferrous metals (metal that attracts a magnet). Heat is produced by a magnetic circuit between the coil and the pan. Heats up right away and changes heat settings right away, like a gas cooktop. After turning the control off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.

Heats by direct contact with the pan and by heating the air under the pan. For best cooking results, use good quality pans. Electric coils are more forgiving of warped pans than radiant or solid disks. Heats up quickly but does

notchange

heat settings as quickly as gas or induction. Electric coils stay hot enough to continue cooking for a short time after they are turned off. -

—

Heats by direct contact with the pan, so pans must be flat on the bottom for good cooking results. Heats up and cools down more slowly than electric coils. The disk stays hot enough to continue cooking after it is turned off. Remove the pan from the solid disk if you want the cooking to stop.

SURFACE COOKING

Lighting Instructions for Electric Ignition Models

Your surface burners are lighted by electric ignition,

Surface burners in use when an electrical power eliminating the need for standing pilot lights with failure occurs will continue to operate normally. constantly burning flames.

In case of a power failure, you can light the surface burners on your range with a match. Hold a lighted match to the burner, then turn the knob to the LITE

position. Use extreme 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 result, which could cause you to knock over hot cookware.

(continued next page)

Page 10

. ....--L

SURI?ACE COOKING

(continued)

Lighting Instructions for Standing Pilot Models

The surface burners

3. Locate the two pilot ports and light each of them

on these ranges have

with a match.

standing pilots that

NOTE: If the pilot is too high or low, you can adjust

must be lit initially. To light them:

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

1. Be sure surface burner control

4. Lower the cooktop. Your surface burners are now

knobs are in the

ready for use.

OFF position.

5. Observe lighted burners. Compare the flames to ~ictures in the Problem Solver. If any flame is

2. Remove the grates and lift the cooktop up

unsatisfactory, call for service. -

(see the Liil-Up Cooktop section).

Surface Burner Controls

Knobs that turn the surface burners on and off are marked as to which burners they control. The two knobs on the left control the left front and left rear burners. The two knobs on the right control the right front 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 performance 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.

● The right front burner is higher powered than the

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

Before Lighting a Burner

GIf drip pans are 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.

ToLight a Surface Burner ~

Electric Ignition Models:

Standing Pilot Models:

Push the control knob in and

Push control knob

in and turn it to HI position.

turn it to LITE. You will hear

The burnershould light within a few seconds.

a little “clicking” noise—the

Flame will be almost horizontal and will lift

soundof theelectricspark

slightly away from the burner when the burner

ignitingtheburner.

is first turned on. A blowing or hissing sound may be heard for 30 to 60 seconds. This normalsound is

due to improvedinjection of gas andairintothe burner.Put a pan on the burner before lighting it,

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

much less noticeable.

Page 11

-.—...-. i

After Lighting a Burner

● 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.

Do not operate a burner for an extended period of

time without cookware on the grate. The finish on the grate may chip without cookware to absorb the heat.

cBe sure the burners and grates are cool before you

place your hand, a pot holder, cleaning cloths or other materials on them.

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

LET THE FLAME EXTEND UP THE STDESOF THE CoOKWM.

Any flame larger than the , bottom of the cookware is wasted and only serves to

heat the handle.

Top-of-Range Cookware

Aluminum: Medkm-weight cookware is recommended because it heats quickly and evenly. Most foods brown evenly in an aluminum skillet. Use saucepans with tight-fitting lids when cooking with minimum amounts of water.

Cast-Iron: If heated slowly, most skillets will give satisfactory results.

Enamelware: Under some conditions, the enamel of some cookware may melt. Follow cookware manufacturer’s recommendations for cooking methods.

Glass: There are two types of glass cookware-those for oven use only and those for top-of-range cooking (saucepans, coffee and teapots). Glass conducts heat very slowly.

Heatproof Glass Ceramic: Can be used foreither surfaceor oven cooking. Itconductsheatveryslowly andcools veryslowly. Checkcookwaremanufacturer’s

directionsto be sureitcanbeusedon gas ranges.

Stainless Steel: This metal alone has poor heating

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.

StOW! TOP Gfi]s (on models with sealed burners) Do not use stove top grills

on your sealed gas burners. If you use the stove top grill on the sealed gas burner it will cause incomplete combustion and can result in exposure to carbon monoxide levels

above allowable current standards. This can be

hazardous to your health.

Wok Cooking (on models with sealed burners)

We recommend that you

use only a flat-bottomed wok.

They are available at your local retail store.

Do not use woks that have support rings. Use of these types of woks, with or without the ring in place, can be dangerous. Placing the ring over the burner grate may cause the burner to work improperly resulting in carbon monoxide levels above allowable current standards. This could be dangerous to your health. Do not try to use such woks without the ring. YOUcould be seriously burned if the wok tipped over.

Page 12

.-.

USING YOUR OVEN

Before Using Your Oven

Be sure you understand how to set the controls properly. Practie 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 it, especially during the f~st weeks of using your new range.

Lighting Instructionsfor Electric Ignition Models

The oven burner and broil burner are lighted by electric ignition.

To light the burner, turnthe OVEN CONTROL knob to the desired temperature.Theburnershould light within 30-90 seconds. After the oven reachesthe selected temperate, the oven burnercycles+ff completely, then on with a full flame-to maintainthe selected temperature.

Power Outage

CAUTION: DO NOT MAKE ANY A~EMPT TO OPERATE THE ELECTRIC IGNITION OVEN

DURING AN ELECTRICAL POWER FAILURE. 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.

Lighting Instructions for Standing Pilot Models

These ranges have standing o~en pilots that must be lit initially.

To light the oven pilot:

1. Be suretheOVEN

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 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.

using a long match or match holder, reach in and

light the oven pilot.

● To light the oven burner, turn the OVEN

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

● Proper flame contlguration: While using the oven

burner,visually check theburnerflame 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.

‘#

Page 13

Oven Shelves

The shelves are designed with stoplocks 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 food on them.

To remove a

shelf

~ II

from the oven, pull it

. .

toward you, tilt the front end upward and pull the

111

shelf out.

=====$Z#

replace, place the

shelf on the shelf support with the stop-locks

(curved extension of the shelf) facing up and toward the rear of the oven.

~llt up the front and push the shelf toward the back When placing cookware on a shelf, pull the shelf out of the-oven until it g;es 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.

ShelfPositions

The oven has five shelf supports for baking and roasting identified in this illustration as A (bottom),

B, C, D and E (top). It also has a special low shelf position (R) for roasting extra large items, such as a large turkey-the shelf is not designed to slide out at this position. Shelf positions for cooking are suggested in the Baking, Broiling and Roasting sections.

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 from the oven and

cause them to burst.

fresh air to the oven burners be uninterrupted.

● Do not leave plastic

The vent openings and nearby surfaces may

items on the cooktop-

become ho~ Do not touch them.

they may melt if left too close to the vent.

● Handles of 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 appearance and locationvafy

on the cooktop and cotdd cause burns.

Oven Moisture

As your oven heats up, the temperature change of the air in the oven may cause water droplets to form on the door glass. These droplets are harmless and will evaporate as the oven continues to heat up.

Page 14

BAKING

Your oven temperature is controlled very accurately

If you think an adjustment is necessary, see the Adjust

using an oven control system. It is recommended that

the Oven Thermostat section. It gives easy

Do h

you operatetheoven for a numberof

weeks to

Yourse&instructions on how to adjust the thermostat.

become familiar with your new oven’s performance.

How to Set Your Range for Baking

To avoid possible burns, place the shelves in the

2. Check food for doneness at minimum time on

correct position before you turn the oven on.

recipe. Cook longer if necessary.

1. UoW the oven door. Turn the OVEN CONTROL

3. Turn the OVEN CONTROL knob to OFF and

knob to desired temperature.

then remove food.

Oven Shelves

Arrange the oven

shelf or shelves in the desired locations while the oven is cool. The correct shelf position depends on the kind of food and the browning desired.

I Angel food cake I A

] Biscuits ormufl’ins

I BorC

or cupcakes Bor C

Brownies

Bor C

I Layer cakes

I BorC

As a general rule,

Bundt or pound cakes

Aor B

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

Pies or pie shells

Bor C

suggested shelf positions.

Frozen pies

A (on cookie sheet)

Casseroles Bor C

I Roasting

I Bor R

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. To preheat, set the oven at the correct temperature—

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 from escaping.

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 front or to the back of the oven.

Pans

should not touch each other or the walls of the oven. Allow 1– to 1X–inch space between 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.

Page 15

‘Ft

Baking Chides

When using prepared baking mixes, follow package recipe or instructions for best baking results.

When baking cookies, flat cookie sheets (without sides)

Aluminum Foil

I I \

Never entirely cover

produce better-looking

‘%

cookies. Cookies baked in a jelly roll

pan (short sides all

&/ %!!%

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

around) may have

spillover by placing it

darker edges and pale

on a lower shelf several

or light browning may occur.

inches below the food.

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

For best results, use only one cookie sheet in the oven at a time.

dill

Pies

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.

pans should be placed on an aluminum cookie sheet

A cake baked in a pan larger than the recipe

for baking since the shiny foil pan reflects heat away

recommends will usually be crisper, thinner and drier

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

than it should be. If biked in a pan smaller than recommended, it may be 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.

● Dark, rough or dull pans absorb heat resulting in a

browner, crisper crust. Use this type for pies.

c Shiny, bright and smooth pans reflect heat, resulting

in a lighter, more delicate browning. Cakes and cookies require this type of pan.

● Glass baking dishes also absorb heat. When baking

in glass baking dishes, the temperature may need to

be~educed by-250F.

Don’t Peek

Setthe timer for the estimatedcookingtime and do

notopen the door to look at your food.Mostrecipes

provideminimumand maximumbakingtimes

such

as “bake 30-40 minutes.”

DO NOT open the door to check until the minimum

time. Opening the oven door frequently during

cooking allows heat to escape and makes baking times

longer. Your baking results may also be tiected.

Page 16

.. . . . . ..- .—. -

. .

. . .. .

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

ADJUST THE OVEN THERMOSTAT—

DO IT YOURSEW!

You may feel that your new oven cooks differently

ToAdjust the Thermostat:

than the one it replaced. We recommendthat you use your new oven for a few weeks to become more

familiar with it, followingthe times given in your recipes as a guide.

If you think your new oven is too hot or too cold,

you can adjust the thermostat yourself. If you think it is too ho~ adjustthe thermostatto make it cooler. If you think it is too cool, adjustthe thermostatto

make it hotter.

We do not recommend the use of inexpensive

—

thermomete~ such as those found in grocery stores,

(appearancemayvary)

to check the temperaturesettingof your new oven.

Pull the OVEN CONTROL knob off the range and

These thermometersmay vary20+0 degrees.

look at the backside. To make adjustment,loosen (approximatelyone turn),

butdo not completely remove, the two screws on the back of the knob. With the back of the knob facing you, hold the outeredge of the knob with one hand

andturnthefrontof the knob with the otherhand.

Toraisetheoven temperature,move the top screw towardtheright.You’ll heara click foreach notch you move tie knob. To lower the temperature,move

thetop screw towardthe left. Each click will change theoven temperatureapproximately 10”F.(Range is A. plus orminus60”F.from the arrow.)

We suggest thatyou make the adjustmentone click

fromtheoriginal setting andcheck oven performance beforemakinganyadditionaladjustments.

Aftertheadjustmentis made, retightenscrews so they aresnug,butbe careful not to overtighten. Re-install knob on rangeand check performance.

Page 17

‘.

ROASTING

Roasting is cooking by dry heat. Tender meat or

Roasting is really a baking procedure

used for meats.

poultry can be roasted uncovered in your oven.

Therefore the oven controls are set for Baking.

Roasting temperatures, which should be low and

(You may hear a slight clicking sound indicating the

steady, keep spattering to a minimum. oven is working properly.)

The oven has a special

low shelf (R) position

just above the oven

bottom. Use it when extra cooking space is needed, for example, when roasting a large turkey. The shelf is not designed to slide out at this position.

Most meats continue to cook slightly while standing after being removed from the oven. Recommended standing time for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. Internal temperature will rise about 5° to 10“F. If you wish to compensate for temperature rise, remove the roast from the oven when its internal temperature is 5° to 10*F.less than temperature shown in the Roasting Guide.

Remember that food will continue to cook in the hot oven and therefore should be removed when the desired internal temperature has been reached.

small size roast (3 to 5 lbs.) and at (R) position for larger roasts.

1. Position oven shelf

JI*

3. Turn the OVEN CONTROL knob to the desired

at (B) position for

temperature. See the Roasting Guide for temperatures and approximate cooking times.

7 %@

4. When Roasting is finished, turn the OVEN

CONTROL knob to OFF and then remove the food !=== a ~

from the oven.

2. Check the weight of the roast. Place the meat -fat-side-up or the poultry breast-side-upon the roasting rack in a shallow pan. The melting fat will baste the meat. Select a pan as close to the size of meat as possible. (Broiler pan with rack is a good pan for this.)

Dual Shelf Cooking

This allows more than one f~ to be cooked at the same time. For example: While roasting a 20-lb. turkey on shelf position R, a second shelf (if so equipped) may be added on position D so that scalloped potatoes can be cooked at the same time. Calculate the total cooking time to enable both dishes to complete cooking at the same time. Allow 15-20 minutes of additional cooking time for the potatoes.

Use of Aluminum Foil

You can use aluminum foil to line the broiler pan. This makes clean-up easier when using the pan for

marinating, cooking with fruits, cooking heavily cured meats or basting food during cooking. Press the foil tightly around the inside of the pan.

(continued next page)

Page 18

ROASTING

(continued)

Questions and A~wers

Q. Is it necessary to check for doneness with a

Do I need to preheat my oven each time I cook

meat thermometer?

a roast or poultry?

A. Checking the finished internal temperature at the

completion of cooking time is recommended. Temperatures are shown in Roasting Guide. For roasts over 8 lbs., check with thermometer at halfhour intervais after half the time has passed.

Q. Why is my mast crumbling when I try to

carve it?

A. Roasts are easier to slice if allowed to cool 10 to

20 minutes after removing from oven. Be sure to cut across the grain of the meat.

A. It is not necessary to preheat your oven.

Q. When buying a roast, are there any special tips

that would help me cook it more evenly?

A. Yes. Buy a roast as even in thickness as possible,

or buy rolled roasts.

Q. Can I seai the sides of my foil “tent” when

roasting a turkey?

A. Sealing the foil will steam the meat. Leaving

it unsealed allows the air to circulate and brown

the meat.

ROASTING GUIDE

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started

Make sure poultry is thawed before roasting.

without thawing, but allow 15 to 25 minutes per pound

Unthawed poultry often does not cook evenly. additional time (15 minutes per pound for roasts under Some commercial frozen poultry can be cooked .. 5 pounds, more time for la&er roasts.)

Meat

Tender cuts; rib, high quality sirloin tip, rump or top round*

Lamb leg or bone-in shoulder*

Veal shoulder, leg or loin* Pork loin, rib or shoulder* Ham, precooked

Poultry

Chicken or Duck Chicken pieces

Turkey

Oven

Temperature

325°

325° 325° 325°

325°

350° 325°

Doneness

Rare: Medium. Well Done: Rare: Medium Well Done: Well Done: Well Done: To Warm:

Well Done: Well Done:

Well Done:

successfidly without thawing. Follow directions

given on package label. -

Approximate Roasting Time in Minutes per Pound

3 to 5 lbs.

24-35 35-39 39-45 21-25 25–30 30-35 35-45 35-45

6 to 8 Ibs.

18-25

25-31 31–33 20-23 24-28 28–33 30-40 30-40

18-23 minutes per pound (any weight)

3 to 5 Ibs.

Over

5 lbs. 35-40 30-35 35-40

10 to 15 lbs.

Over 15 lbs.

16-22 12–19

*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.

Internal

I’emperature “F.

140°-15007 150°-1600 1700–185° 140°-1500~ 150°-1600 170°-1850 1700-180° 1700-180° 115°-1250

185°-1900 185°–1900

In thigh:

185°–1900

TThe U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140”F. means

some food poisoning organisms may survive.” (Source: Safe Food Book Y

. our Kitchen Guide. USDA Rev. June 1985.)

Page 19

BROILING

Broiling is cooking food by direct heat from above the Both the oven and broiler compartment doors

food. Most fish and tender cuts of meat can be broiled. should be closed during broiling. Follow these directions to keep spattering and smoking

Turn most foods once during cooking (the exception

to a minimum.

is thin fillets of fish; oil one side, place that side down

Your range has a compartment below the oven for on broiler rack and cook without &ming until done).

broiling. A specially designed broiler pan and rack Time foods for about one-half the total cooking time, allow dripping fat to drain away from the food and turn food, then continue to cook to preferred doneness. keeps it away from the high heat of the gas flame.

1. Youcan change the distance of the food from the

heat source by positioning the broiler pan and rack on one of three shelf positions in the broiler compartment-A (bottom of broiler compartment), B (middle) and C (top).

2. Preheating the broiler or oven is not necessary and can produce poor results.

3. If meat has fat or gristle around the edge, cut vertical slashes through it about 2 inches apart; do not cut into the meat. We recommend that you trim fat to prevent excessive smoking, leaving a layer about 1/8 inch thick.

4. Arrange the food on the rack and position the broiler pan on the appropriate shelf in the oven or broiling compartment. Placing food closer to the flame increases exterior browning of the food, but also increases spattering and the possibility of fats and meat juices igniting.

5. Close the oven and broiler compartment door.

6. Turn the OVEN CONTROL knob to BROIL.

7. Turn OVEN CONTROL knob to OFF. Remove the broiler pan from the broiler compartment and serve food immediately. Leave the pan outside the range to cool.

Use of Aluminum Foil

Youcan use aluminum foil to line your broiler pan and broiler rack. However, you must mold the foil tightly

to the rack and cut slits in it just like the rack.

Without the slits, the foil will prevent fat and meat

juices from draining to the broiler pan. The juices

could become hot enough to catch on fire. If you do not cut the slits, you are frying, not broiling.

Questions and Answers

Q. When broiling, is it necessary to always use a

Q. Why are my meats not turning out as brown as

rack in the pan?

they should?

A. Yes. Using the racksuspends the meatover the

A. Check to see if you areusing therecommended

pan.As themeatcooks, thejuices fall intothe pan,

shelf position. Broil forthe longest periodof time

thuskeeping meatdrier.Juices areprotectedby the

indicated in the Broiling Guide. Turnthe food only

rackandstaycooler, thus preventingexcessive

once during broiling.

spatterand smoking. Q. Should I salt the meat before broiling? A. No. Salt draws out thejuices and allows them to

evaporate. Always salt after cooking. Turn the

meat with tongs; piercing the meat with a fork also

allows juices to escape. When broiling poultry or

fish, bfish each side-often with butte~ - “

Page 20

BROILING GUIDE

The oven and broiler compartment doors must be

. Ifdesired,marinatemeatsorchicken beforebroiling.

closed during broiling.

brushwithbarbecuesaucelast5 to 10minutesonly.

● Always use the broiler pan and rack that comes with

● When arranging the food on the pan, do not let fatty

your range. It is designed to minimize smoking and

edges hang over the sides because dripping fat could

spattering by trapping the juices in the shielded lower

soil the oven.

part of the pan.

—.. .

sFor steaks and chops, slash the fat evenly around the

outside edges of the meat. To slash, cut crosswise through the outer fat surfacejust to the edge of the

meat. Use tongs to turn the meat over to prevent

piercing the meat and losing juices.

Quantity

and/or

Food

Shelf

Thickness

Position

Bacon

l/2-lb.

(about 8 thin slices)

Ground Beef

l-lb.

(4 patties)

WellDone

1/2 to 3/4-inch thick

Beef Steaks

Rare

l-inch thick

Medium

(1-l% lbs.)

Well Done

B A

Rare

1%-inchthick

B, C

Medium

(2-2% lbs.)

Well Done

Chicken

1 whole

(2 to 2%-lbs.), split lengthwise

Bakery

Products

Bread(Toast)or

2-4 slices

Toaster Pastries

pkg.(2)

EnglishMuffins

2-split

Lobster Tails

2-4

(6 to 8-02.each)

Fish

l-lb. fillets 1/4 to

B, C

l/2-inch thick

Ham slices

l-inch thick

Precooked

Pork Chops

2 (1/2-inch)

Well Done

2 (l-inch thick),

about 1lb. -

Lamb Chops

Medium

2 (l-inch)

Well Done

about 10-12

OZ.

Medium

2 (1X-inch),

Well Done

about 1lb.

Wieners,

1-lb. pkg. (10)

B, C

similar precooked

sausages,bratwunt

1st Side

Minutes

● ‘l-he broiler compartment does not need to be

preheated. However, for very thin foods, or to increase browning, preheat if desired.

● Frozen steaks can be broiled by positioning the shelf

at the next lowest shelf position and increasing the cooking time given in this guide 1%times per side.

10-11

9 12 13

12-15

30-35

2-3 3-5

13-16

10 13

8 10 10 17

2nd Side Minutes

Comments

Arrangein single layer.

4-5

Space evenly. Up to 8 patties take about same time.

Steaks less than l-inch cook through

5-6

before browning.

8-9

Pan frying is recommended.

6-7

Slash fat.

10-12 1-18

25-30

Reduce times about 5 to 10 minutes

per side for cut-up chicken. Brush each

side with melted butter. Broil with skin-

side-down first.

1/2-1

Space evenly. Place English muffins cut-side-up and brush with butter, if desired.

Do not

Cut through back of shell, spread

turn over.

open. Brush with melted butter before broiling and after half of broiling time.

Handle and turn very carefully. Brush

with lemon butter before and during cooking, if desired. Preheat broiler to increase browning.

Increase times 5 to 10 minutes per side for 1X-inch thick or home cured.

4-5

Slash fat.

9-12

4-7

Slash fat.

12-14

1–2

If desired, split sausages in half lengthwise; cut into 5 to 6-inch

pieces.

Page 21

s-”-’

CARE AND CLEANING

Proper care and cleaning are important so your range will give you efficient and satisfactory service. Follow these directions carefully in caring for it to help assure safe and proper maintenance.

BE SURE ELECTRICAL POWER IS DISCONNECTED BEFORE

CLEANING ANY PART OF YOUR RANGE.

ktll

CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALL BURNER PARTS AND DRIP PANS (IF SO EQUIPPED) IN PLACE.

Sealed Burner Assemblies (On some models)

Grate

(onsomemodels)

‘Ihm all controls OFF before removing burner

parts and

drip pans (if so equipped).

The burner grates, caps, burner heads and drip

pans (if so equipped) can be lifted off, makingthem

easy to clean.

The electrode of the

Electrode >

spark igniter is exposed. When one burner is turned to LITE, all the burners spark. Do not attem~t to d~sassemble or cle& around a~

burner while another burner is on. An electric shock may result, which could cause you to knock over hot cookware.

~UrnW (%PS (on sealedburnersonly)

Burner B= (onsealed burners only)

Lift off when cool. Wash burner

The burner base (the part of the

caps in hot, soapy water and rinse

burner fastened to the cooktop) may be

with clean water. If desired, soak up to

cleaned with a soft brush and a mild

30 minutes and scour with a plastic

cleanser. Clean all food residues from

scouring pad to remove burned-on food particles.

around spark electrode. Do not use steel

Dry them in a warm oven or with a cloth-

WOO1;small bits of steel wool will short out the

do not reassemble them wet.

electrode. Rinse well.

(continued next page)

Page 22

CARE AND CLEANING

(continued)

Burner HWNIS(onseakxiburners only)

The holes in the burners of your range, and the spark

For more stubborn stains, use a

electrodes, must be kept clean at all times for proper

cleanser like Soft Scrub@brand or

ignition and an even, unhampered flame.

Bon Ami” brand. Rinse well to remove

YN should cIean the burner heads routinely,

anytraces of the cleanser that might

especially tier bad spillovers, which could clog these

clog the burner openings. Do not use steel wool

holes. W@ off burner heads. If heavy spillover

because it will clog the burner openings and scratch

occurs, remove burner heads from range.

the burners. If the holes become clogged, clean them

Remove the burner grate and burner cap. Then lift the

with a sewing needle or twist tie.

burner head straight up.

Before putting the burner head back, shake out

To get rid of burned-cm food, soak the burner head

excess water and dry it thoroughly by setting it in a

upside-down in a solution of mild liquid detergent and

warm oven for 30 minutes. Then place it back in the

hot water. Soak the burner head for 20 to 30 minutes.

range, making sure the pin in the burner base goes in

If the food doesn’t rinse off completely, scrub it with

the hole in the burner head, and that the burner heads

soap and water and a soft brush or plastic scouring pad.

are properly seated and level.

CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALL BURNER PARTS AND DRIP PANS (IF SO EQUIPPED) IN PLACE.

Standard M Burners (on some models)

— Grate

-~=m-,s)

/lQ\

Surface Burner

. .

‘L ‘

On models with standard twin burners, the cooktop

lifts up forjeasy access.

‘Ihm all controls

OFF before removing burner

parts and drip pans (if so equipped). The burner grates and drip pans (if so equipped)

can be lifted off, making them easy to clean.

The holes in the surface burners of your range must be kept clean at all times for proper ignition and an even, unhampered flame.

You should clean the surface burners routinely, especially after bad spillovers, which could clog

;

these holes. Wipe off surface burners. If heavy

)

spillover occurs, remove the surface burners from range. Burners lift out for cleaning. Lift up the cooktop and then lift out the surface burners.

To remove burned-on food, soak the surface burner

in a solution of mild liquid detergent and hot water. Soak the surface burner for 20 to 30 minutes. For more stubborn stains, use a cleanser like Soft Scrub@ brand or Bon Ami@brand. Rinse well to remove any traces of the cleanser that might clog the surface burner openings. Do not use steel wool because it will clog the surface burner openings and scratch the surface burners. If the holes become clogged, clean them with a sewing needle or twist tie.

Before putting the surface burner back, shake out excess waterand then dryit thoroughly by setting it in awarmoven for 30 minutes.Then place it back in the range,makingsureit is properly seated and level.

Dfip Pans (on some mode]s)

Remove the grates and /_-

To get rid of burned-on food, place them in a

covered container (or plastic bag) with 1/4

cup ammonia to loosen the soil. Then scrub with a soap-filled scouring pad if necessary.

lift out the

drip pans. Drip pans can be cleaned in dishwasher or by hand.

]-J

—

Page 23

Burner Grates

Lift out when cool. Grates should be washed regularly and, of course, after spillovers. Wash them in hot, soapy water and rinse with clean water. After

cleaning, dry them thoroughly by putting them in a

warm oven for a few minutes. Don’t put the grates back on the range while they are wet. When replacing the grates, be sure they’re positioned securely over the burners.

To prevent rusting on cast iron grates, apply a light coating of cooking oil on the bottom of the grates.

To get rid of burn@-on food, place the grates in a covered container (or plastic bag) with 1/4 cup ammonia to loosen the soil. Then scrub with a soapfilled scouring pad if necessary.

Although they’re durable, the grates will gradually lose their shine, regardless of the best care you can give them. This is due to their continual exposure to high temperatures.

Do not operate a burner for an extended period of time without cookware on the grate. The finish on the grate may chip without cookware to absorb the heat.

Cooktop Surface

To avoid damaging the porcelain enamel surface of the cooktop and to prevent it from becoming dull, clean up spills right away. Foods with a lot of

acid (tomatoes, sauerkraut, fruit juices, etc.) or foods with high sugar content could cause a dull spot if allowed to set.

When the surface has cooled, wash and rinse. For other spills such as fat smatterings, etc., wash with soap and water once the surface has cooled. Then rinse and polish with a dry cloth.

Be carefhl when you clean the cooktop because the area over the pilot will be hot (on models with standing pilots).

Do not store flammable materials in an oven or near the cooktop. Do not store or use combustible

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

Oven Bottom

The oven bottom has a porcelain enamel finish. To make cleaning easier, protect the oven bottom from excessive spillovers by placing a cookie sheet on the shelf below the shelf you are cooking on. You can use aluminum foil if you do not cover the whole shelf. This is particularly important when baking a

fruit pie or other foods with a high acid content. Hot fruit fillings or other foods that are highly acidic (such as milk, tomatoes or sauerkraut, and sauces with vinegar or lemon juice) may cause pitting and damage to the porcelain enamel surface and should be wiped

up immediately.

If a spillover does occur on the oven bottom,

allow the oven to cool first. Frequent wipings with mild soap and water

(particularly after cooking meat) will prolong the time between major cleanings. Rinse thoroughly. Soap left on the oven bottom can cause stains.

For heavy soil, use an abrasive cleaner or a soapfilled scouring pad. A commercialoven cleaner may

.also be used, following the package directions.

(continued next page)

Page 24

... .a.

CARE AND CLEANING

(continued)

Oven Light Btib (onsomemodels)

The light bulb is located in the upper left comer of the oven. Before replacing your oven light bulb, disconnect the electrical power to the range at the main fuse or circuit breaker panel or unplug the range from the electrical outlet. Let the bulb cool completely before removing it. Replace the bulb with a 40 watt appliance bulb only. Do not touch a hot bulb with a damp cloth as the bulb will break.

Control Panel and Knobs

It’s a good idea to wipe the control panel after each

The control knobs may ~

use of the oven. Clean with mild soap and water or

be removed for easier

vinegar and water, rinse with clean water and polish

cleaning. To remove knob,

dry with a sofl cloth.

pull it straight off the

Do not use abrasive cleansers, strong liquid cleaners,

stem. If knob is difficult

plastic scouring pads or oven cleaners on the control

to remove, place a towel ~

panel-they will damage the finish. A 50/50 solution

or dishcloth between the knob and control panel and

of vinegar and hot water works well.

pull gently. Wash the knobs in soap and water or a vinegar and hot water solution but do not soak.

Metal parts can be cleaned with soap and water.

Do not use steel wool, abrasives, ammonia, acids

or commercial oven cleaners. Dry with a soft cloth.

“~

Removable Broiler Drawer (onsome models)

To remove:

1. When the broiler is cool, remove the rack and pan.

2. Pull the broiler drawer out until it stops, then push it back in about one inch.

3. Grasp the handle, lift and pull broiler drawer out. Clean the broiler drawer with hot soapy water.

To replace: Hold the broiler drawer in the raised position as you

slide it partway into the range. Then lower the drawer and push it completely closed.

Broiler Pan and Rack

After broiling, remove the broiler pan. Remove the

rack from the pan. Carefully pour out grease from the pan into a proper container. Wash and rinse the broiler

pan and rack in hot water with a soap-filled or plastic scouring pad.

If food has burned on, sprinkle the rack with detergent while hot and cover with wet paper towels or a

dishcloth. Soaking the pan will removeburned on foods.

Both the broiler pan and rack can also be cleaned in the dishwasher.

Do not store a soiled broiler pan and rack anywhere in the range.

Page 25

The oven door is removable but it is heavy. You may need help removing and replacing the door.

To remove the door, open it a few inches to the special stop position that will hold the door open. Grasp firmly on each side and lift the door straight up and off

the hinges. NOTE: Be careful

not to place hands between the hinge and the oven door

frame as the hinge could snap back and pinch fingers.

TO CLEAN THE DOOR:

(Do not immerse door in water.) Inside of door: . Allow to cool before cleaning. For light soil, wipe

frequently with mild soap and water (especially after

cooking meat). This will prolong the time between

major cleaning. Rinse thoroughly.

NOTE: Soap left on the oven door causes additional stains when the oven is reheated.

. For heavy soil, choose an oven cleaner and follow

label instructions. Rinse well. Outside of door: s Use soap and water to thoroughly clean the top,

sides and front of the oven door. Rinse well. You may also use a glass cleaner to clean the glass on the outside of the door.

To replace the door, make sure the hinges are in the

● Spillage of marinades, fruit juices, tomato sauces

and basting materials containing acids may cause

special stop position. Position the slots in the bottom

discoloration and should be wiped up immediately.

of the door squarely over the hinges. Then lower the

When surface is cool, clean and rinse.

door slowly and evenly over both hinges at the same time. If hinges snap back against the oven frame, pull

● Do not use oven cIeaners, cleansing powders or

[

em back out.

harsh abrasives on the outside of the door.

Porcelain Oven Interior

With proper care, the porcelain enamel intenor will retain its attractive finish for many years.

Soap and water will normally do the job. Heavy spattering or spillovers may require cleaning with a mild abrasive cleanser. Soapy, wet pads may also be used. Do not allow food spills with a high sugar or acid content (such as milk, tomatoes, sauerkraut, fruit

juices or pie filling) to remain on the surface. They

may cause dull spots even after cleaning. Household ammonia may make the cleaning job

easier. Place 1/2 cup ammonia in a shallow glass pan and leave in a cold oven overnight. The ammonia fumes will help loosen the burned-on grease and food.

When necessary, you may use a commercial oven cleaner. Follow the package directions.

Cautions about using spray-on oven cleaners:

Be careful where the oven cleaner is sprayed.

s Do not spray oven cleaner on the electrical controls

and switches (on some models) because it could cause a short circuit and result in sparking or fire.

● Do not allow a film from the cleaner to remain on

the temperature sensing bulb-it could cause the oven to heat improperly. (The bulb is located at the rear of the oven.) Carefully wipe the bulb clean after each oven cleaning, being careful not to move the bulb as a change in its position could affect how the oven bakes.

. Do not spray any oven cleaner on the outside oven

door, handles or any exterior surface of the oven, cabinet or painted surfaces. The cleaner can damage these surfaces.

(continued next page)

—

Page 26

... .

..-. .

CARE AND CLEANING

(continued)

Oven Shelves

Clean the shelves with an abrasive cleanser or

steel wool. After cleaning, rinse the shelves with

clean water and dry with a clean cloth.

Lift-up Cooktop (onmodelswithstandard twin burners)

Clean the

area under the cooktop often. Built-up soil,

especially grease, may catch on fire. To make cleaning easier, the cooktop may be

lifted up.

To raise the cooktop:

1. Be sure the burners are turned off.

2. Remove the grates.

3. Grasp the two front burner wells and lift up.

Some models have dual support rods that will hold the

cooktop up while you clean underneath it.

After cleaning under the cooktop

with ho~

soapy water and a clean cloth, lower the cooktop. Be carefil not to pinch your fingers. Lower the cooktop gently to avoid blowing out pilot flames (on standing pilot models).

—-

Oven Air Vents

Never block the vents (air openings) of the range.

They provide 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 kick

panel, storage drawer or broiler drawer (depending on the model).

Vent appearance and location vary

Page 27

FOR YOUR SAFETY

you smell gas:

1. Open windows.

2. Don’t touch electicd switches.

3. Extinguish any open flame.

4. Immediate& call your gas supplier.

FOR YOUR SAFETY

Do not store or use combustible

materials, gasoline or other flammable

vapors and liquids in the vicinity of this

or any other appliance.

BEFORE YOU BE61U

Read these instructions completely and carefully.

IMPORT~: Save these instructions

for the local electrie~ inspecto~s use. INfl-R Leave these instructions

with the appliance after installation is

Completed.

CONS~E~ Keep this Use and Care Guide and the Installation Instructions

for fiture use. This appliance must be properly grounded.

WARBIIH6

Improper installation, adjustment, alteration,

service or maintenance can

cause injury or property damage. Refer to this guide. For assistance or addition~ information, consult a qualitied

installer,

service agency, manufacturer (dealer) or

the gas supplier.

I WTION

!’

Do not attempt to operate the oven

= Of this range during a power &ilure

(Electric Ignition models only).

Remove all packing material and literature from oven before connecting

gas and electic~ supply to range.

IMIEHSIOMS AND CLEARANCES

Provide adequate clearmces between the range and adjacent combustible surfaces.

Depth with door closed

I See chart below for height

Depth with

‘\

door open:

46%”

H**

~d-

>-””””

Range Height

40” LGBIIQ

44” LGB126

dew LGB146

LGB156

n Ill n r m

18”

GyJlm on

altherMa

ofrange

TO cabinet,? ‘

Mow oook-

top

and ●t

~~ t)@k

(continued next page)

Page 28

IM?ORTAHT SAFETY INSTRUCTIONS

Installation of this range must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI

2223.1, latest edition. In Canada, installation must conform with the current Natural Gas InstaUation Code, CAN/CGA-B149. 1 or the current Propane Installation Code, CiKN/CGAB149.2, and with local codes where applicable.

T’Msrange

has been design-certified by the AmericanGasAssociationaccording toANSI221.1, latest edition and Canadian Gas Association according to CAN/CGA-l.l latest edition. Aswith any appliance using gas and generating heag there are certain safety precautions you should follow.Youwill find these precautions in the Important Safety Instructions in the front of this guide. Read them carefully.

s Have your range installed by a qualified

installer or service technician.

● Yourrange must be electrically grounded in

accordance with local codes or, in the absence of local codes, in accordance with the National Electrical Code (ANSI/NFPA 70,latest edition). In Canada, electrical grounding must be in accordance with the current CSAC22.1Canadian Electrical Code Part 1and/or local codes. See Electrical Connections in this section.

● Before installing your range on linoleum or

any other synthetic floor covering, make sure the floor covering can withstand 180°1?without shrinking, warping or discoloring. Do not install the range over carpeting unless a sheet of 1/4” thick pl~ood or similar insulator is placed between the range and carpeting.

● Make sure the wall coverings around the

range can withstand heat generated by the range up to 200°1?

QAvoidplacing cabinets above the range. To

reduce the hazard caused by reaching over the

open flames of operating burners, install a ventilation hood over the range that projects forward at least 5“beyond the front ofthe cabinets.

● The ventilating hood must be constructed of

sheet metal not less than 0.0122”thick. Install above the cooktop with a clearance of not less than 1/4” between the hood and the underside ofthe combustible material or metal cabinet. The hood must beat least as wide as the appliance and centered over the appliance. Clearance between the cookingsurfaceandthe ventilationhood surface MU= NEVER BE IESS THAN 24 INCHES.

EXCEPTION: Installation of a listed microwave

oven or cooking appliance over the cooktop shall conform to the installation instructions packed

with that appliance.

● If cabinets are placed above the range, allow a

minimum clearance of 30” between the cooking

surface and the bottom of unprotected cabinets.

● Ifa 30”clearance between cooking surface and

overhead combustible material or metal cabinets cannot be maintained, protect the underside of the cabinets above the cooktop with not less than 1/4” insulating millboard covered with

sheet metal not less than 0.0122”thick.

● Clearance between the cooking surtice and

protected cabinets MUST NEVER BE LIES THAN 24 INCHES. The vertical distance from the plane of the cooking surface to the bottom of adjacent overhead cabinets extending closer than 1“to the plane of the range sides must not be less than 18”.(See Dimensions and Clearances illustration in this section.)

● Caution: Items of interest to children should

not be stored in cabinets above a range or on the backsplash of a range-children climbing on the range to reach items could be seriously injured.

WARHIWG

.,,

Allranges can tip and injury could result To prevent accidental tippingofthe range, attach an approved Anti-Tip device to the wall. (See Installing the Anti-Tip Device in this section.) To check if the device is installed and engaged properly, carefully tip the range forward. The Anti-Tipdevice should engage and prevent the range from tipping over.

Ifyou pull the range out from the wall for any reason, make sure the-/lnti-Tlp device is engaged when you push the range back against the wall.

● For your safety,never use your range forwarming

or heating the room. Your oven and cooktop are not designed to heat your kitchen. Top burners should not be operated without cookware on the grate. Such abuse could result in fire and darnage to your range and will void your warranty.

● Do not store or use combustible materials,

gasoline or other flammable vapors and liquids ~nthe vicinity of this or any other appliance. Explosions or fires could result.

“)

● Do not use oven for a storage area. Items

stored in the oven can ignite.

● Do no~le~cooking grease or other flammable

materials accumulate in or near the range.

Page 29

s See Dimensions and Clearances in this section for all rough-in and spacing dimensions. These dimensions must be met for safe use ofyourrange.

The locationofthe electricaloutlet and pipeopening

(see Gas Pipe and Electric Outlet Locations) may be adjusted to meet specific requirements.

—

● The range may be placed with O“clearance

(flush) at the back walland sidewalls ofthe range.

Do not locate the range where it may be subject to strong drafts. Any openings in the floor or wall behind the range should be sealed. Make sure

the openings around the base of the range that

supply fresh air for combustion and ventilation are not obstructed by carpeting or woodwork.

)Y our range, like many other household items, is

heavy and can settle into softfloor coverings such as cushioned vinyl or carpeting. Use care when moving the range on this type offlooring. It is recommended that the following simple and inexpensive instructions be followed to protect your floor.The range should be installedon a sheet ofplywood (or similar material).

When thejloor

coverz”ngewk at thejiont of the range,

the area that the range will rest on should be built up with plywood to the same level or higher than the floor covering. This willallowthe range to be moved for cleaning or servicing.

Depending on your range, you’ll find the model and serial numbers on a label on the fi-ontframe ofthe range, behind the storage drawer, kick panel or broiler drawer.

TOOLS YOU WILL HEEil

Phillips and flat-blade screwdrivers

● Pencil and ruler

● Two pipe wrenches (one for backup)

● 1%”open-end or adjustable wrench

. Nut drivers or wrenches: 3/16” and 1/4’

ADDITIONAL MATERIAIS YOU MY NEED

● Gas line shut-off valve

c Pipe joint sealant or Unapproved pipe thread

tape with Teflon* that resists action of natural

and LP gases

● Flexible metal appliance connector (1/2” I.D.)

A 5-footlength is recommended for ease of installation but other lengths are acceptable.

Never use an old connector when installing a

new range.

● Flare union adapter for connection to gas

supply line (3/4” or 1/2” NIT x 1/2” I.D.)

c Flare union adapter for connection to pressure

regulator on range (1/2” NPT x 1/2” I.D.)

WI’efion:Registered trademark of DuPont

PREPARATION

Remove all tape and packaging. Lift up the cooktop (onmodelswithstandard twinburners) and remove any packing material under it. Make sure the standard twin burners are properly seated and level.

● Remove plastic film that covers some chrome

parts (around oven door, side trim).

● Take the accessory pack out of the oven.

● Check to be sure that no range parts have

come loose during shipping.

(continued next page)

Page 30

----

I ,

❑PROVIDEABEQUATE6ASSUPPLY

Your range is designed to operate at a pressure

of4“ofwater column on natural gas or,ifdesigned

for LP gas (propane or butane), 10”ofwater

column. Make sure you are supplyingyour range

with the type ofgas for which it is designed. This

range is convertible foruse on natural or propane gas, ifyou decide to use this range on a different type ofgas, conversion adjustments must be

made b a service technician or other qualified

person efore attempting to operate the range on

that gas.

For proper operation, the pressure of natural gas

supplied to the regulator must be between 4“ and

13” of water column. For LPgas, the pressure

supplied must be between

10” and 13” of water column. When checking for proper operation of the regulator, the inlet pressure must beat least

l“ greater than the operating (manifold) pressure as given above. The pressure regulator located at the inlet of the range manifold must remain in the supply line regardless of whether natural or LP gas is being used. A flexible metal appliance connector used to connect the range to the gas

supply line should have an I.D. of 1/2” and be 5 feet in length for ease of installation. In Canada flexible connectors must be single wall metal connectors no longer than 6 feet in length.

mCOBlllECTTHERAH6ETOGAS

Shut offthe main gas supply valve before disconnecting the old range and leave it off until new hook-up has been completed. Don’tforget to relight the pilot on other gas appliances when you turn the gas back on.

Because hard piping restricts movement ofthe range, the use of an lLGJL-certified flexible

metal appliance connector is recommended unless localcodesrequire a hard-pipedconnection.

Never use an old connector when installing a

new range. If the hard piping method is used, you must carefully align the pipe; the range

cannot be moved after the connection is made. To prevent gas leaks, put pipe joint compound

on, or wrap pipe thread tape with Teflon*

around, all male (external) pipe threads.

*Teflon: Registered trademark of DuPont

6as Pipe and ElectdcOdkt Locatiom for ModelsEquippedwith SealedBurners

This area allows for flush range installation with

through-the-wall

connection of pipe stubkhut-off valve and rear wall 120V outlet.

6as Pipe and Ekctrk OutietLocationsfor

Modds Equippedwith Standard TwinBurners

installation with

through-the-wall

connection of pipe stubkhut-off valve and rear wall 120V outlet.

IE!%zl

from hard pipe

30”

stub location to

4“

This area allows for flush range installation with

I through-the-floor

E&!!&EJ

Page 31

Fbxildo Coaautor Hookupfor Models

Equipped

Wit& kid knot’s

Pressure Regulator

90° Elbow —> (provided)

-a

Il!!!ll

Flex

Adapter

~ Connector

(6 ft. max.)

WI IK,wji)ii:z

~i PipeHOOJWFfortik Equipped

Wit&Swled Burners

J53

Pkl

Pressure

+ Regulator

90° Elbow + (provided)

‘ ~ 90° Elbow

r7”T

Nipple Union

Black

~ Iron Pipe

Fbxi&l. ConnectorandRigidPipeHookupsfor

Modols

EquippedwitkStandard TwinBurners

‘F

Rigid Pipe

Hookup

nion

90°

~v +

Elbow

‘?

Iron Pipe +

(6 ft. max.) +U

Union ~

Manifold Pipe

Adapter +

Nipple ~

(continued next page)

Page 32

.. -...+,

❑CONWECTTUBRAW6ETOMS (continued)

1. Install a manual gas line shut-off valve in the

gas line in an easily accessed location outside of the range. Make sure everyone operating the range knows where and how to shut offthe gas

supply to the range.

2. Install male 1/2” flare union adapter to the

1/2” NiT internal thread elbow at inlet of

regulator. On

models equipped with dual

burners, install the

male pipe thread end of

the 1/2” flare union adapter to the

1/2” NPT

internal thread at inlet ofpressure regulator. Use a backup wrench on the regulator fitting to avoid damage.

When installing the range from the fron$ remove the 90° elbow for easier installation.

3. Install male

1/2” or 3/4” flare union adapter

to the NPT internal thread ofthe

manual shutoff valve, taking care to back-up the shut~ff valve to keep it from turning.

4. Connect flexible metal appliance connector to the adapter on the range. Position range to permit connection at the shut-off valve.

5. When all connections have been made, make

sure all range controls are in the off position and turn on the main gas supply valve. Use a liquid leak detector at all joints and connections to check for leaks in the system.

CAUTION: DO NOT USE A FLAME ‘IO

CHECK FOR GAS LEAKS.

When using test pressures greater than 1/2 psig

to pressure test the gas supply system of the

residence, disconnect the range and individual

shut-off valve fi-om the gas supply piping. When

using test pressures of 1/2 psig or less to test the

gas supply system, simply isolate the range from

the gas supply system by closing the individual

shut-off valve.

❑ELECTRICALCOMECTIONS(on some models)

Electrical Requirements

120-volg 60

Hertz, properly grounded branch

circuit protected by a

l!%rnp or 20-amp circuit

breaker or time delay fuse. Extension Cord Cautions

Because of potential safety hazards associated with certain conditions, we strongly recommend against the use of an extension cord. However, if you still elect to use an extension cord, it is absolutely necessary that it be a ULlisted, 3-wire grounding-type appliance extension cord and that the current carrying rating of the cord in amperes be equivalent to, or greater than, the branch circuit rating.

6IMPORTANT+Please read carefi.dly) FOR PERSONAL SAFETY, THIS APPLIANCE

MUSI’ BE PROPERLY GROUNDED. The power cord of this appliance is equipped

with a threeprong (grounding) plug which mates with a standard threeprong grounding

PREFERRED METHOD

Ensure proper

ground exists

before use

wail receptacle to minimize the possibility of

electric shock hazard from this appliance.

The customer

should have the wall receptacle

and circuit

checked by a qualified electrician to make sure the receptacle is properly grounded.

Where a standard two-prong wall receptacle is encountered, it is the personal responsibility and obligationofthe customer to have it replaced with a properly grounded three-prong wall receptacle.

DO NOT, UNDER ANY CIRCUMSI’ANCES, CUT OR REMOVE THE THIRD (GROUND) PRONG FRflM ‘lYU3POWER CORD.

Page 33

~ Usage Situations where Appliance Power Cord will be Disconnected Ixdhquently.

An adapter maybe used only on a 15-amp

circuit. Do not use an adapter on a 20-amp circuit. Where local codes permit, a

TEMPORARY CONNECTION may be

made to a properly grounded two-prong wall receptacle by the use of a ULlisted adapter, available at most hardware stores. The larger slot in the adapter must be aligned with the larger slot in the wall receptacle to provide proper polarity in the connection ofthe power cord.

TEMPORARY METHOD

(Adapter plugs not

permitted

in Canada)

!’$-- “ .- ,

Align large

prongshlots

w“’

Ensure proper ground and

Iln

firm connection before use

CAUTION: Attaching the adapter ground

terminal to the wall receptacle cover screw does not ground the appliance unless the cover screw is metal, and not insulated, and the wall receptacle is grounded through the house

wiring.The customer should have the circuit

checked by a qualified electrician to make sure the receptacle is properly grounded.

When disconnecting the power cord from the adapter, always hold the adapter with one hand. Ifthis is not done, the adapter ground terminal is very likely to break with repeated use. Should this happen, DO NOT USE the appliance until a proper ground has again been established.

❑ Usage Situations where Appliance Power

Cord will be Disconnected Frequent&.

Do not use an adapter plug in these situations

because disconnecting ofthe power cord

places undue strain on the adapter and leads to

eventual failure of the adapter ground terminal. The customer should have the two-prong wall receptacle replaced with a three-prong

(grounding) receptacle by a qualified electrician

before using the appliance. The installation of appliances designed for

mobile home installation must conform with

the Manufactured Home Construction and

Safety Standard, Title 24 CF~ Part 3280

(formerly the Federal Standard for Mobile Home Construction and Safety,Title 24, HUD, Part 280) or, when such standard is not applicable, the Standard for Manufactured Home Installations, latest edition (Manufactured Home Sites, Communities and Set-Ups), ANSI

A225.1,latest edition, or with local codes. In

Canada, mobile home installation must be in accordance with the current CAN/CSA Z240/MH Mobile Home Installation Code.

Ek)ctrkDisconnect

1. Locate disconnect plug on the range back.

2. Pinch sides of connector and pull out of range back.

You will bwo MS dbmoct pl~

(continued next page)

Page 34

. . .

Seal any openings in the wallbehind the range and in the floor under the range when hookups are completed.

E L8WTTHEPiLOTS

(for models equipped with standing pilots)

The range should be installed in its permanent

position before any pilots are lit or adjusted.

81igbttbesw#3mBIBrnerPibts

CAUTION: Make sure the surface burner control knobs are in the OFF position before attempting to light the pilots.

1. Raise the cooktop.

2. Light both pilots with a match.

3. To avoid pilot outage, use caution when closing cooktop after lighting pilots.

NOTE: Do not leave standing pilot lit in a newly constructed or remodeled home or apartment

that willbe unoccupied for more than a month. Each pilot flame was adjusted at the factory to be

approximately 5/16” tall. A tinge ofyellow appearing at the upper tip is normal. Ifyou find

pilot adjustment is necessary, see the following

instructions.

Mustthe S9r’kceBurnerPilotsif Itecessary

1. Raise the cooktop.

Locate the pilot adjustment screw. It can be accessed through the

small hole near the center

ofthe manifold panel.

3. To adjust use a blade-type screwdriver with a shaft diameter of less than 3/16”. Turn pilot adjustment screw until pilot is

5/16” high. Do not reduce the flame to less than 5/16” or pilot outage may occur. A pilot flame burning higher than recommended may generate soot (carbon black) on the bottom of your cooktop.

L@ the ovenmot

CAUTION: Make sure the OVEN CONTROL knob

is in the OFF position before attempting to

light the pilot.

1. Remove the broiler drawer by sliding the

drawer all the way out and then lifting slightly to remove it from it’stracks.

2. Imcate the pilot at the back ofthe broiler compartment The pilot is attached to the left side ofthe oven burner.

3. Light the pilot with a match. No adjustments ar required for natural gas. For LP gas, see How to

Convert the Range for Use with LP Gas or Natural Gas.

Page 35

Stand-By Pilot Flame

Heater Pilot Flame

4. Turn the OVEN CONTROL knob to a setting

above 200°I?The pilot flame will increase in size andimpingeonthe temperatweresponse element.

The oven burner willlight in 30-90seconds. The oven burner will operate until the set

temperature is reached. The oven burner will continue to cycle on and off as necessary to maintain the oven at the temperature indicated by the OVEN CONTROLknob.

❑CHECK}6HmOH OFSURFACEBURNERS

SurfacOMrnsr @tiOa

Operation of all cooktop and oven burners should be checked after the pilots have been lighted (on some models) and range and gas supplylines have been carefully checked for leaks.

Standing

Pilot Models

Select atop burner knob and simultaneously push in and turn to HI position. The burner should light within a few seconds. Try each burner in succession until all burners have been checked.

Electric Ignition Models Select atop burner knob and simultaneously

push in and turn to LITE position. You will hear a snappin sound indicatin proper operation of

i 1!

the spar module. Once e air has been pur ed

&nfrom the supply lines, burners should light wi “ 4 seconds. Afterburner lights, rotate knob out of the LI’113position. Try each burner in succession until all burners have been checked.

Qwr~ ofFlames

Thecombustion quality of burner flames needs

to be determined visually.

(A) Yellow fla.mesCall for service

(B) Yellow

tips on outer conesNormal for

LP gas

blue flames-

Normal for natural gas

Ifburner flames look like (A), call for service. Normal burner flames should look like

(B) or

(C), depending on the type of gas you use.

With LP gas, some yellow tipping on outer cones is normal.

❑cHKK 16NITiOHOFOVENBURNER

Youroven is designed to operate quietly and automatically.To operate

the oven, turn the OVEN

CONTROLknob to a setting above 20001?After 30-90seconds, the oven burner willignite and burn until the set temperature is reached. The oven burner will continue to cycle on and off as necessary to maintain the oven at the temperature indicated by the OVENCONTROLknob.

Electric ignition models require electrical power to operate. The oven cannot be lit during a

ower outage. Gas will not flow unless the glow ar is hot

Ifthe oven is in use when a power outage occurs, the burner will shut off and cannot be x-e-lituntil power is restored.

(continued next page)

Page 36

. . .. .

-----

-..

uMUSTMW THEA9RMJUSTMEWT

To determine if the bottom burner flames are burning properly, first remove the oven bottom

and the burner baffle (on some models).

Oven

To remove the oven bottom:

1. Remove knurled screws holding down rear of

oven bottom.

2. Graspoven bottom atfinger slots on each side.

3. Liftrear of oven bottom enough to clear the

lip of range frame, then pull out

‘“mer’”~~

On Some Models

To remove the burner baffle (on some

models):

1. Use a nut driver to remove the 1/4 hexhead screw shown in the illustration above. Do not remove any other screws.

2. Pull baffle straight out until it is free from the slot that holds it at rear of oven.

With the baffle removed, properly adjusted flames should have approximately 1“blue cones

and, if range is supplied with natural gas, should

burn with no yellow tipping. (lW.h most LP gas,

small yellow tips at the end of outer cones are normal.) Flames should not lift off burner ports. Iflifting is observed, gradually reduce air

shutter opening until flames are stabilized. With the baffle in place, or with the oven bottom in

lace (on models not equipped with a burner

affle), the flames should burn steady. They should not extend past the edges ofthe burner baffle (or the oven bottom ifthere is no baffle).

The shutter for the oven burner is near the back

wall ofthe oven and behind the broiler drawer.

To remove the broiler drawe~

1. Pull the drawer out until it stops, then push it

back in about one inch.

2. Grasp handle, lift and pull broiler drawer out.

Remove the metal shield at the rear ofthe cavi~.

The air adjustment shutter is behind this shield. To adjust the flow of air to the burner, loosen the

Phillips-head screw and rotate the shutier to allow more or less air into the burner tube.

Page 37

~ LEVELM6THERANGE

1. Remove the storage

drawer, broiler drawer or kick panel.

2. Use a 3/16” open-end

or socket wrench to back out both rear leveling legs approximately two turns.

3. Use a 1%”open-end or adjustable wrench to back out the front leveling legs two turns.

4. Install the oven shelves

in the oven and position

the range where it willbe installed.

5. Check for levelness by placing a spirit level or

a cup, partially filled with water, on one of the

oven racks. If using a spirit level, take two readings-with the level placed diagonally first in one direction and then the other.

Adjustthe levelinglegs until the range is level.

7. After the range is level, slide the range away

!$m&h_; wall so that the Anti-Tip device can be

~ IKTAU9H$ THEAWTH8PDEVICE

W~G:

● Range must be secured with an approved

Anti-Tipdevice.

c Unless properly installed, the range could be tipped by you or a child standing, sitting or leaning on an open door.

● After installing the Anti-Tip device, veri&

that it is in place by carefully attempting to tilt the range forward.

c This range has been designed to meet all

recognized industry tip standards for all normal conditions.

● The use ofthis device does not preclude

tipping ofthe range when not properly installed.

. If the Anti-Tip device supplied with the

range does not fit this application, use the universal Anti-Tipdevice WB02X7909.

1. Mark the wallwhere the RIGHTEDGE ofthe

range is to be located. Be sure to allowfor the countertop overhang ifyou intend to install the range next to cabinets.

AntI-Tip

Device

slotted

Head

--L

Screw ~

Wallpiate I

Approx. zo” e

j ~Pl ,/

Marked Edge of Range

.X/

2. Locate the outside edge of the device 2%”

toward the center ofthe range from the marked edge of the range.

3. Using the device as a template, mark the

position of the hole for the screw.

4. For wood construction, drill a pilot hole at an angle of 20 degrees from the horizontal. A nail or awl maybe used if a drill is not available.

Mount the Anti-Tip device with the screw provided.

For cement or concrete construction, you

will need a 1/4” x 1%”lag bolt and a 1/2” O.D.

sleeve anchor, which are not provided. Drill the recommended size hole for the hardware.

InstaIl the sleeve anchor into the drilled hole

and then install the lag bolt through the device. The bolts must be properly tightened as recommended for the hardware.

5. Slide the range against the wall, and check for proper installation by grasping the front edges ofthe rear surface unit openings and carefully attempting to tilt the range forward.

WHENAll MOOKUP$ARECompletely MAKESUREALLCOMTR4)LSARELEFTM THE

OFFPOSITMO. MAKESURETHEFLOWOFCOMBU$TIOltAND

vEtmlAnoaAtRToTnEMlJGEf5~.

Page 38

. . . .

HOW TO CONVERT THE RAH$E FOR USE WITH 1P 6AS OR HATURAL 6AS

This range leaves the factory set for use with natural gas. Ifyou convert to LP gas, keep these instructions and orifices in case you want to convert back to natural gas.

t- n@Q@lUE*

T-10Torxdnver (forsealed burners)

1/2” and 3/4” open+md wrench Flat blade screwdriver (small) Nut drivers or wrenches: 7mm, 5/16”or a small

adjustable (depending on the size ofthe spuds)

PRE?ARE -E FORCOWVERSION

(1) Turn off gas supply at the wall. (2) Turn off the electrical power to the range. Ifrange has not yet been connected

to gas supply, or ifflexibleconnection was made, range maybe pulled out from the wall to make conversion easier.

❑CONVERTTHEPRESSURERE6UIATOR

W~G: Do not remove the pressure

regulator horn the range.

1. For models equipped with sealed burners,

remove the storage drawer, broiler drawer or kick panel and locate the pressure regulator at rear of the range.

Remove Screws

Access Cover

On some models, you may have to remove an

access cover also. For models equipped with standard twin

burners, remove the cooktop and locate the pressure regulator at right rear of range.

❑ 0

2. Followthe directions in A or B that match your regulator type.

M Wdard twin Burnr Mod81s

(models with lift-upcooktop)

NAT

%!!!9

Cap

Gas

Flow

~lnto Range

Lever

shown

PUS%%WN

TO OPEN.

Xfit is this regulator

1. Use a coin to remove the cap horn the

pressure regulator.

2. Turn the cap over and hook it into the slots.

The type of gas to be used should now be visible

on the top of the cap.

❑ a’alamn’nrmodds

(models without lift-upcooktop)

-ever shown closed.

this protective cap

Cap Assembly

except for conversion

it is this regulatoc

1. Unscrew the plastic-protected hex-nut cap

horn the regulator.

2. Carefully pry the protective plastic cap off the threaded metal cap. Gently pull the plastic

washer offthe threads on the other side of the

metal cap.

3. Push the plastic cap onto the end ofthe metal cap displaying the type of gas you are converting to. Press the attached plastic washer onto the threads on the other side ofthe metal cap.

4. Screw the hex-nut cap back into the regulator. Do not overtighten.

‘J

Page 39

@ CONVERTWSURfACEBURNERSOH

MODELSEQU9$PEDWITHSEALEDBURNERS

(SeeStep 4 if range is equipped with standard

twin burners.)

1. Remove the grates, burner caps and burner

heads.

2. Using the torxdriver, remove the burner bases by unscrewing the 3 small screws in each base. IMt the burner straight out.

D() N(YI’

disconnect the wires from the burner

~bases unless the cooktop needs to be raised.

3. Remove the brass oriilce spud under each

burner base by unscrewing spud from fitting

with a ?mm or small adjustable wrench

(depending on the size ofyour spuds).

Apply a 3/4 wrench to the hex on the gas inlet tube as a back-up when removing spud to prevent the tduminum from twisting.

4. Install orifice spuds accordin to one of the following diagrams (see ~ or

, for LP gas or natural gas, depending on which you are converting to.

III 0ri6ce Spudsfor (onvortingto 1PGas:

——

LP orifice spuds are in a small plastic bag packed with this Use and Care Guide. LP orflce spuds have a 2-digit number and the

letter “L” on one

side. Each orifice spud willalso have 1or 2 grooves on one side, denoting the location on the range where it is to be installed as shown below.

D Omtospudsforconvefin gtoMural 6aM Natural gas orifice spuds have a 3-digit number

on one side. Each ofilce spud will also have 1,2 or 3 grooves on one side, with the letter “N” underneath denoting the location on the range

where it is to be installed as shown below.

(continued next page)

Page 40

-------.. . . . . ..... . .... . ...... ~..+. .+

——.. ___. . __. . .

..... . —..—.—_. ..,_._..... . .__”_ _w-

HOW TOCONVERT?IIE -E FOR USE

Wlfll

1P $AS OR NATURAL MS (continued)

5. To prevent leakage, make sure the orifice

spuds are secure screwed into the gas inlet

tubes. Use as

wrench to hold the inlet tube

hex to prevent it from twisting.

6. Put old orifice spuds back in the bag to save

for

possible future conversion.

N- If an orifice spud is accidentally

dropped, the cooktop-

can be raised by disengaging the 2 front clips with a large flat blade screwdriver.

DO IWI’ attempt to raise the cooktop without removing all 4 burner bases.

Ifwires were disconnected to remove the cooktop, feed wires throu h the burner holes in

%the cooktop. Attach to eac burner electrode terminal carefully, making sure not to bend the terminal. Then lower cooktop until it snaps

over the clips.

Electrode

Tall Screw

7. Carefully insert burner bases straight down

with the tube over the orifice spud. Replace the

screws, making sure the tall screw is opposite the burner electrode in each

burner base.

A(_)

❑ COHVERTIW SURFACEWUHERSOH

MOOELSEQMIPMD Wltll ST~DARD mu

BURNERS(SeeStep3 ifnmge is equippedwithsealed

burners.)

10 LiftCooktop.

2. Liftburner assemblies straight up and set aside to gain access to surface burner spuds.

3. With a 5/16” or

small adjustable wrench, remove each of the four

spuds on the

surface burner gas inlet tubes and replace them with the correct gas

spuds mounted in a holder at the right rear of the

range, above the

regulator. Natural gas spuds are brass and LP gas spuds are red or

silver. (Mount the spuds that you removed from the inlet tubes back in the holder.) To prevent leakage, make sure spuds are securely screwed into gas inlet tubes.

4. Replace the burner assemblies.

5. Keep all spuds with your range so you have

them if you move or get a different gas hook-up.

Top Burner OrMce Drill Size

Color

Natural Gas

#54 (.0550 Dia.)

Brass

U? (Propane) #66 (.0330 Dia.) Red or !Xlver

~ ADJUSTOVENTHERMOSTAT

(for Models Equipped with Standing Pilots)

1. Remove the oven

control knob.

2. Locate the thermostat

adjustment screw at left of

thermostat shaft. Turn the

screw until the small

pointer stops at LP or N,

depending on the type of gas

you are converting to. The

most the screw will move is

1/2 a turn.

3. Replace the OVEN CONTROL knob.

Page 41

—

OvenBurner

1. Remove oven door, storage drawer or broiler

drawer, oven bottom and burner baffle (on some models). The lower burner orifice spud is located behind the storage drawer, broiler

drawer or kick paneI. (On some models, a metal

shield must be removed to access the orifice.)

To convert to LP gas,

use a 1/2” wrench to turn

the lower burner orifice

spud clockwise. Tighten the

spud only until it is snug. To prevent damage, do -

not overtighten the spud.

To convert to natural gas,

loosen the spud about 2 turns.

❑ CONVERTNR ADJUSTMENTSMUTTER

For LP gas, loosen the

Phillips head screw and rotate the shutter to the

Screw

full open position. With

Alr Shutter

baffle in place, flames should have approximately

l-inch blue cones and

should not extend beyond the edges of the burner baffle. After 30 seconds ofburner operation, check for flames liiftkg off burner ports. If lifting is observed, gradually reduce air shutter opening until flames are stabilized.

For natural gas, the shutter should be open

1/2” or about 3/4 of the way open.

❑ CllECKFORLEAKS

When all connections have been made, make sure all range controls are in the offposition and turn

on the main gas supply valve. Use a liquid leak detector at all joints and connections to check for

leaks in the system.

(’l)

CAUTION: DO N(YI’USE A FUME TO

CHECK FOR GAS LEAKS.

When using test pressures greater than 1/2 psig

to pressure test the gas supply system ofthe residence, disconnect the range and indhidual shut=offvalvefrom the gas supply piping.When using test pressures of 1/2 psig or less to test the gas supply system, simply isolate the range from the gas supplysystem by closing the individual shut-offvalve.

(continued next page)

Page 42

WOW TO CONVERT THE RAHE FOR USE

WITH 1P MS OR NATURAL GAS

(continued)

❑COUVEmTOPBU~ER VALVES

Turn all top burners to

IDw.

2. Remove all four knobs.

3. With a small flat blade screwdriver, turn the valve set screws clockwise to decrease flame size, counterclockwise to increase flame size. Adjust until the flame is about the same height as the top ofthe burner.

4. Replace the knobs.

5. Check for flame outage by opening and closing the oven door several times. Ifthe flame goes out, increase the flame size.

E ~un ~E SUW= BURHER?lloTs

(formodels equipped with standing pilots)

l. Ra.iseth

I.mate the pilot adjustment screw. It can be accessed through the small hole near the center ofthe manifold panel.

3. To adjust use a blade-type screwdriver with a shaft dhrneter of less than 3/16”. Turn pilot adjustment screw until pilot is 5/16” high.

Do not reduce the flame to less than 5/16” or pilot outage may occur. A pilot flame burning higher than recommended may generate soot

(carbon black) on the bottom ofyour cooktop.

❑CIIECKQUALITYOFFLAMES

Thecombustion quality ofburner flames needs

to be determined visually.

(A) Yellow flames— Call

for service

(B) Yellow

tips on outer conesNormal

for LP gas

blue flame

Normal for naturalgas

Ifburner flames look like (A),call for service. Normal burner flames should look like (B)or

(C), depending on the type of gas you use.

With LPgas, some yellow tipping on outer cones is normal.

?.)

Page 43

QUESTIONS?

USE THIS PROBLEM SOLVER

●

PROBLEM

POSSIBLE CAUSE

● Plug on the range is not completely inserted in the electrical outlet.

. Pilot(s) is (are) not lit (on standing pilot models). See the Lighting Instructions

for Standing Pilot Models in Using Your Oven.

* The circuit breaker in your house has been tripped, or a fuse

has been blown.

● Oven controls not properly set.

Makesureelectrical plug is plugged into a live power outlet.

c Burner holes en the side or around the top of burner may be clogged. Remove

burners (OHmodels with standard twin burners) or burner heads (on models with sealed burners) or burner caps on spill-proof models, and clean them

with

a sewing needle or twist tie. Make sure you da not enlarge the holes. On spill-

-f mtdels, chaiekekxt.rode area for burned-an food m grease.

@l%t(s) is (are) not lit (on standing pilot models). See the Lighting Instructions

florS$andhg,P&m &fod& in Surface Coding.

rmmm

FXkBMwf%ams- (B) Yellow tips on outer (C) Soft blue flames-

ka fix senikm cmMs---Normdfor LP gas Normal for natural gas

s~iz,like (A), ctdl for service. Narnal burner fklll%%should look

(continued next page)

Page 44

. .

‘- -~

●

THE PROBLEM SOL~R

(continued)

PROBLEM

POSSIBLE CAUSE

,..

‘*

Page 45

....

.“,*

Wdll Be There

With the purchase Of ycmrnewRCAappliance, receive the assurance that ifyou ever need

information or assis-ce, w~ll be there. All you have to do is call—toll-free!

/!ome /?epairsemm&?

80U~ES(-2-2737)

Our consumer serviceprofessionals willprovide

expert repair service on your

RGA appliance, scheduled at a time that’s convenient for

you. Many GE

Consumer Semite company-operated locations offer

you service today or

tomorrow, or at your convenience (7:00 a.m. to 7:00

p.m. weekdays, 9:00 a.m. to

!2:00

p.m. Saturdays). Our factory-trained technicians know your appliance

inside and out—so most repairs can be handled in just one visit.

ForCksthmersW& lmpaimdHearing...

8M3W22

Consumers with impaired hearing or speech who have access to a TDD or a conventional teletypewriter may call

800-TDD-GEAC (800-833-4322) to-~equest ‘

information or sefice.

Skwim CtWact!s

8W2&2224

You can have the secure feeling that GE Consumer Service will still be there

after your

RCA product warranty expires. Purchase a GE contract while your

warranty is still in effect and you’ll receive a substantial discount. WM a

multiple-year contract, you’re assured of future semice at today’s prices.

Pa& andActwssariks

8M2&2~2

Individualsqualifkd to servicetheirownappliances canhave needed parts or accessories sent directly to

their home. Our parts system provides access to over 47,000 Genuine Renewal Parts...and all are fully warranted. VISA, Mastercard and Discover cards are accepted.

User maintenanceinstructionscontainedin thisbooklet coverproceduresintendedto be performed by anyuser. Other semking generallyshould be referred to qualified servicepersonnel. Cautionmust be exercise~ since improperservicingmaycauseunsafe operation.

Page 46

YOUR RCA W4NGE WARRANTY

Save proof of original purchase date such as your sales slip or cancelled check to establish warranty period.

-T IS COVERED FULL ONE-YEAR WARRANTY

For one year from date of original purchase, we will provide, free of charge, parts and service labor in your home to repairor replace any

part of the

Range

that fails because of a manufacturing defect.

This warranty is extended to the original pu~haser and any succeeding owner for pruciucts purchased for ordinary home use in the 48 mainland states, Hawaii and Washington, D.C. In Alaska the warranty is the same except that it is LIMITED because ou must pay to ship the pmciuct to the

services op or for the service technician’s travel costs to your home.

FOR SERVICE We at RCA strive to provide the highest quality

products and service. Therefore we have designated GE CONSUMER SERWCE,a leader in the service industry, to fulfill your service needs.

Should your ap liance need service, during

warranty perio or beyond, call 800-GE-CARES”

(ma2-2737) or an authorized RCA APPLIANCE

SERWCER. In Canada, consult your telephone directo~ for the

Cameo Service Center.

WHAT IS NOT COVERED

● Servicetripsto your home to teach you how to

use the prduct.

Read your Use and Care material. Ifyou then have any questions about operating the pmciuct, please contact your dealer or Manager-Consumer Affairs RCA A@iarms Appliance Park

Louisville, KY 40225

● Improper installation.

If you have an installation problem, contact your dealer or installer. You are responsible for ruviding

{adequate electrical, gas, exhausting and ot er comecting facilities as described in the Installation Instructions provided with the product.

● Replacement of house fuses or resetting of

circuit breakers.

● Failure of the product if it is used for other than its

intended purpose or used commercially.

● Damage to Product caused bv accident, fire,

floods>r a&s of God. ‘ “ “

WARMNTOR ISN07’RESPONSIBLE FOR CONSEQ

UENTIAL DAMAGES.

Somestatesdo not allow theexclusion or limitation of incidental or

Warranton RCA Appliances

consequential damages, so the above limitation or exclusion may not

applytoyou.This

Warranty

giVeS yOU SpeCifiClegal ri@S, and yOU

If further help is needed concerning this

may alsohave other rightswhich vary fromstate to state.To know

what your legal rights are in your state, consult your local or state

warranty, write

consumeraffairs officeor your state’sAttorney General.

Manage@onsumer Affairs RCA Appliances Appliance Park

Louisville, ICY40225

rhis book is printed on recycled paper.

15&HE?a

7-94 CG

LGBI16 LGB126

LGBI 46

LGB156

Printed in Louisville, KY