RCA LGB116, LGB126, LGB146, LGB156 Use And Care & Installation
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Contents
I
I
I
Aluminum Foil
5,15,17-19
Door Removal 25
I
I Anti-Tip Device
2,3,28,37
Light; Bulb Replacement 12,24
I
Appliance Registration
2 Oven Bottom
23
I
Care and Cleaning
21-26
Oven Vents 13,26
I
Clock/Timer
8 Roasting/Roasting Guide 17,18
IC
onsumer Services
47
Shelves 13,17
1
I
Important Phone Numbers 47
Power Outage
12
Ic
onverting to LP
Problem Solver 43,44
I
I
or Natural Gas 38-42
Thermostat Adiustment-
1
J
I Features 6,7 Do It Yourself 16
I
.
I
Installation Instructions 27-37
Safety Instructions 3-5
I Air Adjustment 36 Surface Cooking 9-11
I
I
Flooring
29 Burners 9-11
I Levelim
37
Control Settings 10
I
Model and Serial Numbers 2
Cooktop Comparison 9
10
ven 12-20
Cookware ~lDs
11
I
Baking 14,15
Flame Size
11
I
Broiling/Broiling Guide 19,20
Lighting Instructions
9,10
I
Control Settings
12
Warranty
Back Cover
#
I’UCA
Models
LGB116
LGB126
LGB146
LGB156
Use and Care & Installation
L of Your Gas Range
7?xk2NG
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
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IMPORTANT SAFETY INSTRUCTIONS
u
1
●
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
Q
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.
c
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)
3
. .
IMl?ORT~ SAFETY INSTRUCTIONS
(Contiiwd)
* CA~()~: ~~ fj@’~~~sT To
Surface Cooking
a
CHILDREN SHOULD NOT BE STORED IN
CABINETSABOVEARANGEORON THE
s
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.
4
cookware handles toward theside-or back of the
range without extending over adjacent burners.
3
● 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.
.
4)
● 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.
.
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-
r
they
may melt if left
..’
J
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
<
—
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I
-——————+
mA~S OF’ YO~ RANGE
——
Ill
I
I
II
llr-
. .
__6
T
Sealed Burners
Standard Twin Burnem
I
~BUrne,c.P
&=?JJ~\ ;:;ead
$-* ,$:::.,
=
Your range is equipped with one of the two types of surface burners shown above.
Feature Index
Explained
(Not all models have all features. Appearance of features varies.)
on page
1 Clock and Timer (on some models)
8
2
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
2
(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)
12
16 Cooktop
23,26
Air Vents
I 4,5,13,26
.. ..
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.
I
e
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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.
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
I
How it Works
Gas Burners
*
(
Radiant
(Glass Ceramic)
Cooktop
o
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
o
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)
9
. ....--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
1
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.
-.—...-.
i
4
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.
11
..
..
.-.
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.
4.
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.
‘#
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
7
G
. .
toward you, tilt the front
end upward and pull the
111
shelf out.
=====$Z#
To
replace, place the
shelf on the shelf support
with the stop-locks
w
(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
o
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
e
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.
13
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
I
] Biscuits ormufl’ins
I BorC
I
Cookies
or cupcakes Bor C
Brownies
Bor C
I Layer cakes
I BorC
I
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
I
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.
9.
/!
1A
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