SEARS 71171, 71178, 71671, 71675, 71678 Owner's Manual

RANGE

OWNER'S

MANUAL

Model

61021
61028
61121
61128
71071
71078
71171
71178
71671
71675
71678
71761
71768
72 81
72 88
72 91
72 98

Numbers:

72201
72205
72206
72208
72281
72285
72286
72288
72761
72765
72768
75191
75198
75201
75205
75206
75208

Safety Instructions

Anti-Tip Device 2, 3, 3f, 39

Important Safety instructions 2-6

Care & Maintenance

BeforeYou Call for Service 40,4 I
Care and Cleaning 22-28

Consumer Services 42,44

Repair Services 42
Thermostat Adjustment 17
Warranty 43

Installation Instructions

Air Adjustment 36,38
Anti-Tip Device 3I, 39

Connect the Rangeto Gas 32-34

Dimensions & Clearances 29

ElecTricalConnections 34,35

LP 39

Operation

Featuresof Your Range 7

Baking I5, 16

Broiling/Broiling Guide 20,2 I

Clock andTimer 12

Roasting,RoastingGuide 18, 19
Surface Cooking 8-10

Caution:

Read and Follow

All Safety Rules
and Operating

Instructions
Before First Use

of This Appliance.

Sears, Roebuck and Co., Hoffman Estates, IL 60 i 79 U.S.A.

183D5580P07D

SR4Lg4

]69jR

Pfintedi_tho United Stales

Important Safety Instructions

Read all instructions before using this appliance.

IHPORTANT SAFETY NOTICE

WARNING: If the information in this manual

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 suppliers
instructions.

• If you cannot reach your gas supplier, call the

fire department.

--InstaJlation and service must be performed by
a qualified installer, service agency or the gas

supplier.

" The California Safe Drinldng Water and Toxic

Enforcement Act requires the Governor of California

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 cause minor exposure to four of
these substances, namely benzene, carbon monoxide,
formaldehyde and soot, caused primarily by the
incomplete combustion of natural gas or LP flints.
Properly adjusted burners, indicated by a bluish
rather than a yellow flame, will minimize incomplete
combustion. Exposure to these substances can be
minimized further by venting with an open window
or using a ventilation fan or hood.

° Fluorescent light bulbs and safety valves on

standing pilot ranges contain mercury. If your
model has these features, they must be recycled

according to local, state and federal codes.

When You GetYour Range

_ WARNING

• ALL RANGES CAN TIP
° INJURY TO PERSONS

COULD RESULT

° INSTALL ANTI-TIP

DEVICES PACKED

WITH RANGE

• SEE INSTALLATION

INSTRUCTIONS

Have the installer show you the
location of the range gas shut-off

valve and how to shut it off if

necessary.

Have your range installed and
properly grounded by a qualified

installer in accordance with the
Installation Instructions. Any

adjustment and service should be
performed only by qualified gas
range installers or service technicians.

Plug your range (electric ignition models only) into
a 120-volt grounded outlet only. Do not remove the
round grounding prong from the plug. If in doubt
about the grounding of the home electrical system, it
is your personal responsibili W and obligation to have
an ungrounded outlet replaced with a properly
grounded, three-prong oudet in accordance with the
National Electrical Code. tn Canada, the appliance
must be electrically grounded in accordance with the

Canadian Electrical Code. Do not use an extension
cord with this appliance.

• Do not attempt to repair or replace any part of your

range unless it is specifically recommended in this
manual. All other servicing should be referred to a
qualified techniciam

Be sure all packing materials are removed from the
range before operating it to prevent fire or smoke
damage, should the packing material ignite.

• Locate the range out of kitchen traffic path and
out of drafty locations to prevent pilot outage
(on models with standing pilots) and poor air

circulation.

• After prolonged use of a range, high floor
temperatures may result and many floor coverings

will not withstand this kind of use. Never install

the range over vinyl tile or linoleum that cannot

withstand such type of use° Never install it directly

over interior kitchen carpeting.

• 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. Your range
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.

UsingYour Range

" Do not leave children

alone or unattended

where a range is hot or

in operation. They
could be seriously

burned.

• Do not allow anyone to
climb, stand or hang on

the door, storage or broiler drawer (on some
models) or cooktop. They could damage the range
and even tip it over, causing severe personal injury.

° Let the burner grates and other surfaces cool before

touching them or leaving them where children can
reach them.

• C_AUTION: 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 SERIOUSIY INJURED.

AWARNING--

All ranges can tip and injury could

result. To prevent accidental tipping
of the range, attach it to the wall
and floor by installing the Anti-Tip
device supplied.

To check if the device is installed and
engaged properly, remove the storage

drawer and inspect the rear leveling
leg_ Mal<e sure it firs securely into

the slot,

@

If you pull the range out from the walt for any reason,
make sure the device is properly engaged when you
push the range back against the wallo 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
manual. Failure to tal<e this precaution could result in

tipping of the range and injury.

° Never wear loose fitting '!:9

or hanging garments [KID! i) i[(_\_

while using the _.:
appliance_ Be careful
when reaching for items

stored in cabinets over

the cooktop_ Flammable
material could be ignited if brought in contact with
flames or hot oven surfaces and may cause severe burns.

(continued next page)

Important Safety Instructions (co0t 00od)

• Do not use water on grease

fires. Never pick up a

flaming pan. Turn the "-a,
controls off, Smother a

flaming pan on a surface
unit by covering the pan
completely with a well-
fitting lid, cookie sheet or
fiat tray, Use a multi-
purpose dry chemical or
foam-type fire extinguisher°

Flaming grease outside a pan can be put out by
covering it with baking 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 c!osing the oven door and turning the oven off or
by using a multi-purpose dry chemical or foam-Wpe
fire extinguisher,

• Do not store flarrm_able .....' '_._.

materials in an oven, /
range broiler or storage

drawer, or near the
coolctop.

• Do not store or use
combustible materials, gasoline or other flammable
vapors and liquids in the vicinity of tbJs or any

other appliance°

° Do not let cooking grease or other flammable

materials accumulate in or near the range.

• Cook meat and poultry thoroughly--meat to at
least an INTERNA_L temperature of 160°E and
poultry to at least an INTERNAL temperature

of 180°E Cooking to these temperatures usually

protects against foodbome illness.

° For your safety, never use

your appliance for

warming or heating the

room.

Surface Cooking

• Always use the LITE position (on models with
electric ignition) or the HI position (on models
with standing pilots) when igniting the top burners
and make sure the burners have ignited.

• Never leave the surface burners unattended at high
flame settings. Boilovers cause smoking and greasy

spiiiovers that may catch on fire_

• Adjust the top burner flame size so it does not

extend beyond the edge of the cookware. Excessive
flame is hazardous.

• Use only dry pot holders--moist or damp pot

holders on hot surfaces may result in burns from '

stearn_

° Do not let pot holders come neax open flames when

lifting coolcware. Do not use a towel or other bulky
cloth in place of a pot holder_

° To minimize the possibility of burns, ignition of

flammable materials and spillage, turn cookware
handles toward the side or back of the range without

letting them extend over adjacent burners.

o Always turn the surface burners to OFF before

removing coolcware.

° Carefully watch foods being fried at a high flame

setting.

° Never block the vents (Mr openings) of the range.

They provide the air inlet and oudet that are

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

following places:

--Oven vent at the rear of the cooktop.

--Air intake under the broiler drawer,

--Air vent at the top of the oven door.

° Do not use 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 frying. Filling the pan too full
of fat can cause spillovers when food is added.

o If a combination of oils or fats will be used

in frying, stir together before heating or as fats

melt slowly°
° Mways heat fat slowly and watch as it heats.
° Use a deep fat thermometer whenever possible to

prevent overheating fat beyond the smoking point.
o Never try to move a pan of hot fat, especially a deep

fat fryer. Wait until the fat is cool,
, When using glass cook'ware, make sure it is designed

for top-of-range cooking_
° 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 grates. This will both save cleaning time and

prevent hazardous accumulations of food, since hea W

spattering or spiltovers left on the range can ignite.

Use pans with handles that can be easily grasped and

will remain cool

• Keep all plastics away

from the top burners.

• Do not leave plasdc

items on the cooktop---
they may melt if left

too close to the vent_

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 pressure in closed containers, which may

cause them to burst.

° To avoid the possibility of a burn, always be certain

that the controls for all burners are at the OFF

position and all grates are coot before attempting to
remove them.

° When flaming foods are under the hood, turn the

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

° If the range is located neat" 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 models with standing

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

make sure the burner controls are in the OFF
position, and follow instructions in the Installation

Instructions to relight.

° If you smell gas, and you have already made sure the

pilots are lit (on models with standing pilots), turn

off the gas to the range and call a qualified service

technician. Never use an open flame to locate a leak.

(continued next page)

Important Safety Instructions oo o0 d)

Baking, Broiling and Roasting

° Do not use the oven for a storage area. Items stored

in the oven can ignite.

• Stand away" from the range when opening the door
of a hot oven. The hot air and steam that escape
can cause burns to hands, face and eyes.

° Keep the oven free from grease buildup.
° Place the oven shelves in the desired position while

the oven is cool.

• 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 food containers° Pressure
could build up and the container could burst,
causing an injury.

° Do not use aluminum foil anywhere ha the oven

except as described in this manual. Misuse could
result in a fire hazard or damage to the range.

o Never use aluminum foll to line the oven bottom°

Improper use of foil could start a tim

° When using cooking or roasting bags in the oven,

follow the manufacturer's directions.

• Use only glass cookware that is recommended for

use in gas ovens.

• Always remove broiler pan from the oven or the

broiler compartment as soon as you finish broiling°
Grease left in the pan can catch on 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.

° 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,

turn the oven off' and keep the broiler compartment
door closed to contain fire until it burns out.

CleaningYour Range

" Clean only parts listed in this Use and

Care Manual.

- Keep the range dean and free of accumulations of

grease or spillovers, which may ignite.

* Be careful when you dean the cooktop because the

area over the pilot will be hot (for standing pilot
models)°

° For continuous dean models, do not use oven

deaners on any of the continuous cleaning surfaces.
Continuous cleaning surfaces can be identLfied by
their rough surface finish.

SAVE THESE

INSTRUCTIONS

Features of Your Range

NOTE: Not all models have all features. Appearance of features varies.

C

0

0
0

@
e

0
0

i

I

I

%

\

Drip pan

Drip pan

Your range is equipped with
one of the two types of surface

burners shown above.

t !

I 1

Feature Index See Page

1 Broiler Compartment 3, 4, 6, 20,

2t, 27, 38

2 Model and Serial Numbers

On front flame of range, behind
broiler compartment, storage
&awer or Idck panel.

3 Anti-Tip Device 2, 3, 31, 39

(See Installation Instructions)

4 Oven Bottom 27

5 Oven Shelves Easily removed 6, 14-16,

or repositioned on sheifsupports_ 18, 2i, 25

6 Oven Interior Light 13, 25

(on some models)

7 Oven Light Switch (on some models) I3

8 Surface Burners, Drip Pans 4, 5, 8-10,

(on some models), and Grates 22-24, 36, 37

9 Oven Vent (location varies) 5, I4, 25

Feature Index See Page

10 Clock and Timer 11

(on some models)

11 Lift-Up Cooktop 24

(on models with standard twin burners)

I2 Surface Burner Control Knobs 4, 9, t0, 25

I3 OVEN TEMP Knob 13, 15,

17-20, 25

t4 Oven Shelf Supports I3-15, 18
I5 Lift-Off Oven Door 3, 20, 26
I6 Installation Clearances Label

I7 Air Intake (under storage or broiler 25

drawer or ldck panel)

t8 Broiler Pan and Grid 6, 18, 20,

2I, 25

Air Vents 5, 14, 25

Surface Cooking

Lighting Instructions for

Standing Pilot Models

The surface burners on these
ranges have standing pilots

that must be lit initially. To
light them:

1. Be sure the surface
burner control knobs are
in the OFF position.

2. Remove the grates and lift the cooktop up (see the
Lift-Up Cooktop section).

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

with a match.

NOTE: If the pilot is too high or low, you can adjust it_
See the Adjust the Surface Burner Pilots If Necessary

section of the Installation Instructions.

4. Lower the cooktop, Your surface burners are now

readyfor use.

5. Observe the lighted burners. Compare the flames to
pictures in the Problem Solver, If any flame is
unsatisfactory, call for service.

Lighting instructions for
Electric Ignition Models

Your surface burners are lighted by electric ignition,

eliminating the need for standing pilot lights with
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.

Surface burners in use when an electrical power failure

occurs will continue to operate normally_

The electrode of the spark igniter is exposed_ When
one burner is turned to LITE, allthe 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
lmock over hot cookwareo

Surface Burner Controls

The 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) wilt 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).

• On some models, the burners are all the same

size and power.

Before Lighting a Burner

° If drip pans are supplied with your range, they

should be used at all times.

• Make sure all grates on the range are in place before
using a burner,

To Light a Surface Burner

Hectric Ignition Models:
Push the control knob in and

turn it to LITE. You will hear

a little "clicking" noise--the
sound of the electric spark

igniting the burner.

Standing Pilot Models:

Push the control knob in and turn it to HI position.

The burner should light within a few seconds.

After the burner ignites, turn the knob to adjust the

flame size.

Flame will be almost horizontal and will lift slightly

away from the burner when the burner is first turned
on. A blowing sound may be heard the first few
seconds. This normal sound is due to improved

injection of gas and air into the burner. Put a pan on

the burner before lighting it, or adjust the flame to

match pan size as soon as it lights, and the blowing
sound will stop.

After Lighting a Burner

• After the burner ignites, turn the knob to adjust

the flame.

• 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

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

° Be sure the burners and grates are cool before you

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

(continued next page)

Surface Cooking ( o0 o°od)

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
COOK-WARE NEVER LE:T

THE FLAME EXTEND UP

THE SIDES OF THE
COOIZ-W_aA_E. Any flame larger than the bottom of the

coolcware is wasted and only serves to heat the handle.

Top.of-Range Cookware

Muminum: Medium-weight cookware is

recommended because it heats quicldy 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 ename!
of some coolcware may melt_

Follow cookware manufacturer's recommendations for
cooking methods.

Glass: There ate two types of glass coolcware 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 for either
surface or oven cooking. It conducts heat very slowly
and cools very s!owly. Check cookware manufacturer's
directions to be sure it can be used on 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 hear as the

manufacturer recommends.

Wok This Way

(on models with sealed burners)

We iecommend that you use

a fiat-bottomed wok. They
are available at your loca!

retail store.

A traditional round bottom wok can be used with
Wok Holder accessory, model JXWK which can be

ordered from your appliance dealer. The Wok Holder
fits on top of the range grate to provide support and
proper air circulation for traditional round bottom

woks only. Do not use flat bottomed woks with the
Wok Holder:

Do not use a wok on any
other support ring. Placing
the ring over the burner
grate may cause the burner
to work improperly, f "_
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 unless you are using
the Wok Holder° You could be seriously burned if the

wok tipped over.

Stove Top Grills

(on models with sealed burneM

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 curIent
standards. This can be hazardous to your health.

I0

Clock and Timer oosom0mod0,s)

in 402

SET TIME

tO.O @

(appearance may vary)

Follow the directions below if your range has the clock
and timer shown above° 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 alert you that tile time is upo

To Set the Clock

NOTE: When you first plug in the range or after a
power failure, the entire Clock/Timer display will
light up.

1° Press the CLOCK pad.

2. Press and hold the UP or DOWN pad and the time

of day wilt change 10 minutes at a time. To change
the time by single minutes, give the pads short taps.

3. Press the CLOCK pad to start the clock.

To Set the Timer

1. Press the TIMER ON/OFF pad.

2. Use the UP and DOWN pads to set the timer
Short taps on the LIP or DOWN pad change the
timers setting one minute at a time. Pressing and
continuing to hold the UP pad increases the setting
ten minutes at a time.

3. Once you have set your timer, press the 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 rims out, a final signal wi_ 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 pads to change the remaining time, or press

the TIMER ONIOFF pad to stop the timer. The timer
cannot be cancelled unless you have fully completed
"set timer" instructions above.

To Display the Clock While
the Timer is Operating

Pressing the CLOCK pad while the timer is operating

will not interfere with the timers 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 ONtOFF pad again to change the
display back to show the timer.

11

Using Your Oven

Before Using Your Oven

Be sure you understand how to set the control
properly. Practice removing and replacing the shelves

while the oven is cool Read the information and tips

on the following pages° Keep this manual handy where

you can refer to it, especially during the first weeks of

using your new range.

Lighting Instructions for
Standing Pilot Hodels

Some models have standing oven pilots that must be

lit initially.
To light the oven pilot:

1. Be sure the OVEN TEMP knob is in the
OFF positiom

2. Open the broiler drawer and remove the broiler
pan and grid° 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 TEMP

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

• Proper flame configuration: While using the oven

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

• Power failure: An electrical power failure will not

affect a lighted standing oven piiot.

Lighting Instructions for
Electric Ignition Models

The oven burner is lighted by electric ignition (on
some models).

To light the burner, turn the OVEN TEMP knob to
the desired temperature, The burner should ignite

within 30-90 seconds°

After the oven reaches the selected temperature, the

oven burner cycles---off completely, then on with a full
flame--to keep the oven temperature controlled.

Power Outage

CAUTION: Do not make any attempt 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.

12

OVEN TEMP Knob

The OVEN TEMP knob

OVEN

is located on the control panel
on the front of the range.
Simply turn the knob to the
desired cooldng temperatures°

It will normally take 30-90
seconds before 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 Light

(on some models)

Use the switch on the control panel to turn
the oven light on and off:

Oven Shelves

The shelves are designed
with stop-locks so, when
placed correctly on the
shelf supports, they will
stop before coming

completely out of the oven
and will not tilt when you

are removing food from
them or placing food on
them.

When placing cookware on a shelf, ptfll the shelf' out

to the bump on the shelf'support. Hace the cookware
on the sheLf, then slide the shelf back into the oven.

This will eliminate reaching into the hot oven°
To remove a sheff

from the oven, pull it

toward you, tilt the
front end upward and
pull the shelf' out°

To replace, place the
shelf on the shelf

support with the

stop-locl_ (curved

extension of shelf)

facing up and toward the rear of the oven.

Tilt up the front and push the shelf toward the back

of the oven until it goes past the bump on the shelf

suppom Then lower the front of the shelf and push it

all the way back.

_ondnuednewI:page)

13

Using Your Oven (0o° n,,od

Shelf Positions

The oven has five shelf
supports for baking and

roasting as shown in this
illustration_A (bottom),

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

Oven Vents

The oven is vented through duct openings at the rear
of the cooktop. See Features section° Do not block
these openings when cooking in the oven--it is
important that the flow of hot air from the oven and
fresh air to the oven burners be uninterrupted.

• The vent openings and nearby surfaces may become
hot. Do not touch them.

° Do not leave plastic

items on the
cooktop--they may

melt if left too

close to the vent. Vent appearance and Iocation va_

• Handles of pots and pans on the cooktop may
become hot if left too dose to the vent.

° Metal items will become very hot ff they are left on

the cooktop and could cause btLrns_

• Do not leave any items on the cook-top. The hot air
from the vent may ignite flammable items and will
increase pressure in closed containers, which may

cause them to burst.

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.

14

Baking

Your oven temperature is controlled very accurately

using an oven control system_ It is recommended that

you operate the oven for a number of weeks to become

familiar with your new oven's performance. If you
think an adjustment is necessary, see the Adjust the

Oven Thermostat section°

How to Set Your Range for Baking

To avoid possible burns, place the shelves in the

correct position before you turn the oven on.

1. Close the oven door. Turn the OVEN TEMP knob
to the desired temperature.

2. Check the food for doneness at the minimum time
on the recipe° Cook longer if necessary°

3. Turn the OVEN TEMP knob to OFF and 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°

As a general rule, place most foods in the middle of

the oven, on either shell: position B or C. See the
following chart for suggested shelf positions.

O
O

Type of Food
Angel food cake

Biscuits or muffins

€O0! eSorc p akes

Brownies

Layer cakes

Bun& or pound cakes
Pies or pie shells
Frozen pies
Casseroles

Sheff Position

A

BorC
BorC
BorC
B orC
AorB
BorC

Roasting

A (on cookie sheet)

BorC

BorR

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 timer

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.

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 resu!ting in a

browner, crisper crust. Use this type for pies.

° 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
reduced by 25°E (13°C.)..

o If you are using dark non-stick pans, you may find

that you need to reduce the oven temperature 25°E

(13°C.) to prevent over-browning.

15

Pan Placement

For even cooking and proper browning, there must be

enough room for air circulation in the oven. Baldng

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. Mlow 1- to 1½-inch (2°5- to 4-cm) space

between pans as welt 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.

(€ontinued next page)

Baking (continued)

Baiting Guides

When using prepared baldng mixes, follow package

recipe or instructions for the best baking results.

Cookies

When batdng cookies,
flat cookie sheets

(without sides) produce
better-looking cookies.
Cookies baked in a jelly

roll pan (short sides all
around) may have darker
edges and pale or light
browning may occur_

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

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

Pies

For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
pans should be placed on an aluminum cookie sheet
for baldng since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.

Aluminum Foil

Never cover the oven
bottom with aluminum
foil.

Never entirely cover a
shelf with aluminum

foil. This will disturb
the heat circulation and

result in poor baking.
A smaller sheet of foil

may be used to catch a spiHover by placing it
on a lower shelf several inches below the food.

Don't Peek

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

"bake 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 baldng times longer.,
Your baking results may also be affected°

Cakes

When baldng cakes, warped or bent pans wili cause

uneven baking results and poorly shaped products. A

cake baked in a pan larger than the recipe recommended
will usually be crisper, thinner and drier than it should

be. If baked 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.

16

Adjust the Oven Thermostat--Do It Yourself!

You may feel that your new oven cooks differently

than the one it replaced. We recommend that you
use your new oven for a few weeks to become more
familiar with it, following the 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 hot, adjust the thermostat to make it cooler,

If you think it is too cool, adjust the thermostat to
make it hotter.

We do not recommend the use of thermometers,

such as those found in grocery stores, to check the
temperature setting of your new ovem These
thermometers may vary 20-40°E (11-22°C_).

To Adjust the Thermostat:

Putt the OVEN TEMP knob off the range and look
at the back sider

To make adjustment, loosen (approximately one turn),
but do not completely remove, the two screws on the
back of the tmob_ With the back of the knob facing
you, hold the outer edge of the knob with one hand

and turn the front of the knob with the other hand_

(appearance mayvary)

To raise the oven temperature, move the top screw

toward the right° You'll hear a click for each notch you
move the lmob_ To lower the temperature, move the
top screw toward the left. Each click will change the
oven temperature approximately 10°E (6°C.).

[Range is plus or minus 60°E (33°CJ from the arrow.]

We suggest that you make the adjustment one click

from the original setting and check oven performance
before making any additional adjustments.

After the adjustment is made, retighten screws so they

are snug, but be carefiil not to overtighten. Reinstall
knob on range and check performance.

17

Air Adjustment Shutter
for Oven Burners

The air adjustment shutter for the bottom burner

regulates the flow of air to the flames.

See the Insta_ation Instructions of this manual for

instructions for location and proper adjustment of
the shutter.

The Type of Margarine Will Affect

Baking Performance

Most recipes for baking have been developed

using high fat products such as butter or margarine
(80% fat). If you decrease the fat, the recipe may not

give the same results as with a higher fat product.

Recipe failure can restflt if cakes, pies, pastries,
cookies or candies are made with low fat spreads.
The lower the fat content of a spread product, the

more noticeable these differences become.

Federal standards require products labeled "margarine"

to contain at least 80% fat by weight. Low fat spreads,
on the other hand, contain tess fat and more water.

The high moisture content of these spreads affect the

texture and flavor of baked goods. For best results with
your old favorite recipes, use margarine, butter or stick
spreads containing at least 70% vegetable oil.

Roasting

If your model has a latch, do not lock the oven door
during roasting. The latch is used for self-cleaning

onlla

Roasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven°
Roasting temperatures, which should be low and

steady, keep spattering to a minimum_

The oven has a special

I ow shelf position (R) 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.

Roasting is really a baldng procedure used for meats,
Therefore, the oven controls are set for Baldng. ('You

may hear a slight clicking sound indicating the oven is
working properly°)

Most meats continue to cook slightly while standing
after being removed from the oven. Recommended
standing time for roasts is t0 to 20 minutes. This
allows the roasts to firm lip and makes them easier to
carve. The internal temperature wil! rise about 5° to

10°E (3 ° to 6°C_). If you wish to compensate for the

temperature rise, remove the roast from the oven when
its internal temperature is 5° to 10°E (3° to 6°C.) less
than the 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°

1. Position oven shelf at
position B for smaJ]

size roast [3 to 5 lbso

(I ,3 to 2.3 kg)] and

at position R for
larger roasts.

2. Check the weight of the meat. Place the meat fat-
side-up or the poultry breast-side-up on roasting
grid in a shallow pan° The melting fat will baste the
meat. Select a pan as close to the size of the meat as
possible. (The broiler pan with grid is a good pan

for this.)

3o Turn the OVEN TEMP knob to the desired

temperature (you may hear a slight clicking sound,
indicating the oven is working properly). See the

Roasting Guide f0r temperatures and approximate
cooking times.

4. "When roasting is finished, turn the OV-EN
TEMP knob to OFF and then remove the food

from the oven.

Dual Shelf Cooldng

This allows more than one food to be cooked at the

same time. For example: While roasting a 20-lb. (10
kg) turkey on shelf position R, a second shelf (if so
equipped) may be added on position D so that an
additional food such as scalloped potatoes can be

cooked at the same time. Foods cooked with the
turkey should be added toward the end of the time

allowed for the turkey. For example, potatoes which
cook for 1 hour should be added to the oven 1 hour

before the end of cooking time for the turkey.

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 tighdy around the inside of the pan.

18

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 15 to 25 minutes per
pound (450 grams) additional time [15 minutes per
pound for roasts under 5 pounds (2.3 kg), more time
for larger roasts].

Make sure poultry is thawed before roasting. Unthawed
poultry often does not cook evenly. Some commercial

frozen potdtry can be cooked successfi_y without thawing.
Follow the directions given on the package label.

Roasting Guide

Oven Approximate Roa_tin_ Time Internal

Type Temperature Doneness in Minutes per Pound Temperature

, .......... j

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

°C

325°E (163 .,)

325_E (163°C.)

° °C

325 E (I63 0,,)

325°F (t63°C.)

325°E (I63°Co)

325°E (163°C$
350°E (177°C.)

325°E (163°C,,)

Rare:

Medium:
Wel! Done:

R_re:

Medium:

Well Done:

Well Done:

Well Done:

TO Warm:

3 to 5 lbs,

(L4 to 2.3 kg)

24-35
35-39
39-45

21-25
25-30
30-35

35-45

35-45

18-23 minutes per pot

(450 grams) any weigh

3 to 5 lbs_

(1.4 to 2.3 kg)

6 to 8 Ibs.
(2.7 to 3,6 kg)

18-25
25-31
31-33

20-23
24-28
28-33

30-40

30-40

Over 5 Ibso
(2,3 kg)

140-150OE (60-66°C.)'_
150-160°E (66-7!°C.)
170-185°E (77-85°C)

140-150°E (60-66_C,)t
150-I60OE (66-71°C.)
170-I85°E (77-85°C.)

170-180°E (77-82"Co)

170-180°E (77-82°Co)

115-125°E (46-52°C)

Well Done:
Well Done:

Well Done:

35-40 30-35
35-40

10 to !5 lbso Over I5 Ibs,

(4.5 to 6_8kg) (6.8kg)

16-22 12-19

185-t90°E (85-88°C)
I85-190°E (85-88°C.)

m thigh:

185-190°E (85-88°C.)

*For boneless rolled roasts over 6" (15 cm) thick, add 5 to 10 minutes per pound (450 grams) to times given above,
"_The U,S. Department of'Agriculture says, "Rare beef' is popular, but you should know that cooldng it to only 140°E (60°C.) means some

food poisoning organisms may survive°" (Source: Safe Food Book. Your Kitchen Guide. USDA Re_. June 1985.)

!9

Broiling

Broiling is cooking food by direct heat from above the
food. Your range has a convenient compartment below
the oven for broiling. It also has a specially designed
broiler pan and grid that allows the dripping fat to
drain away from the high heat of the gas flame.

It is recommended that meat be cooked to at least
an INTERNAI. temperature of t60°E (7I°C.) and

poultry to at least an INTERNAL temperature of

180°E (82°C) Cooking to these temperatures usually

protects against foodborne illness.
Distance from the heat source may be changed by

positioning the broiler pan and grid on one of the
three shelf positions in the broiler compartment A

(bottom ofbroiler compartment), B (middle) and C (top).

Most fish and tender cuts of meat can be broiled,
Follow these directions to keep spattering and smoking

to a minimum.

The oven and broiler compartment doors must be
closed during broiling.

Turn most foods once during cooking (the exception is
thin fillets offish; oil one side, place that side down on
the broiler grid and cook without turning until done).
Time the food for about one-half the total cooking
time, turn the food, then continue to cook to the

preferred doneness_

How to Broil

1, The broiler compartment does not need to be

preheated for broiling.

2. If the meat has fat or grisde around the edge, cut
vertical slashes through both about 2" (5 cm) apart,

but do not cut into meat_ If desired the fat may be
trimmed, leaving a layer about 1/8" (3 nun) thick.

3. Arrange the food on the grid and position the

broiler pan on the appropriate shelf' in the broiler
compartment. Placing the food closer to flame sears
the exterior and increases the surface browning of

food, but also increases spattering and the possibility
of fats and meat juices igniting°

4. Close the broiler door and turn the OVEN TEMP

knob to BROIL,.

5. When broiling is finished, turn the OVEN

TEMP knob to OFE Remove the broiler pan

fi'om the broiler compartment and serve the food
immediately° Do not leave a soiled broiler pan and
grid inside the range.

Use of Aluminum Foil

You can use aluminum foil

to line your broiler pan
and broiler grid. However,

you must mold the foil

tightly to the grid and cut

slits in it just like the grid.

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 & Answers

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

in the pan?

A. Yes_ Using the grid suspends the meat over the pan°

As the meat cooks, the juices fall into the pan, thus

keeping the meat drien Juices are protected by the
grid and stay cooler, thus preventing excessive

spatter and smoldng.

Q° Should I salt the meat before broiling?

A. No. Salt diaws out the juices and allows them to

evaporate. Always salt after cooking. Turn the meat

with tongs; piercing the meat with a fo_k also allows

the juices to escape. When broiling poultry or fish,
brush each side often with butten

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

they should?

A. Check to see if you are using the recommended

broil position. Broil for the longest period of time
indicated in the Broiling Guide. Turn the food only
once during broiling.

20

Broiling Guide

The oven and broiler compartment doors must be

closed during broiling_

"Always use the broiler pan and grid that comes with

your range. It is designed to minimize smoking and

spattering by trapping juices in the shielded lower
part of the pan.

• For steaks and chops, slash fat evenly around the
outside edges of the meat_ To slash, cut crosswise
through the outer fat surface just to the edge of the
meat. Use tongs to turn the meat over to prevent
piercing the meat and losing juices.

Food

Bacon

Ground Beef
Well Done

Beef Steaks
Rare
Medium
Well Done

Rare

Medium

Well Done

Chicken

Bakery Products
Bread(Toast)or
Toaster Pastries

English Muffins
l__bster Tails

Fish

Ham Slices

Precooked

Pork Chops

Well Done

Lamb Chops

Medium

Well Done

Quantity and/or

Thiclmess

t12 lb, (227 g)

(about 8 thin slices)

1 lb. (450 g) (4 patties)
112"--314"(13-19 mm) thick

1" (25 cm) thick
[I-I_A Ibs, (450 g-680 g)]

1_" (3,8 cm) thick

2-2½ lbs, (907 g-1,13 kg)]

1 whole [2-2½ lbs.
(907 g-1.13 igO]

split lengthwise
Bone-in, 4 bone-in breasts

2-4 slices

1 pkg. (2)

2, split
2-4

16-8o_ (170g-227 0 each]

I lb. (450 g) fillets
1/4"-112"

(6-t3 ram) thick
1" (2,5 cm) thi&

112" (13 ram) thick
2 [112" (13 mm) thickl

2 [1" (25 cm) thick],
about I lb. (450 g)

2 [!" (2,5 cm) thick],
about 10-12 OZo(284340 g)

2 [1W' (3,8 cm) thick],
about 1lb. (450 g)

1 lb, (450 g) pkg, (I0)

Broil

Position

B

" If desired, marinate meats or chicken before broiling.

Or brush with barbecue sauce iast 5 to 10 minutes only.

• When arranging the food on the pan, do not let fatty
edges hang over the sides because dripping fat could

soil the oven.

"The 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
broiler pan and grid at next lowest shelf position and
increasing cooldng time given in this guide 1½ times

Conl/nents

Arrange in single layer,

B Space evenly. Up to 8 patties take

about same time.

c
c

B

C
C

B

A

A

C

C

A

C

B
B

B
B

pet' side.

1st Side 2nd Side

Minutes Minutes

4 3

10-I 1 4-5

9 7

I2 5-6

t3 8-9
t0 6-7

12-I5 10-12

25 !6-t8

30-35 !5

25-30 10-I 5

2-3 I/2-t

3-5

13-16 Do riot

Eurn OVeL

5 5

8 8
6 6

10 4-5
I3 9-12

8 4-7

10 10
10 4-6

17 12-14

6 I-2

B
B

B
B

C

Steaks tess than 1" (2.5 cm) thick cook
through before browning, Pan frying is

recommended

Slash Fat,

Reduce times about 5 to 10 minutes per

;idefor cut-up chicken. Brush each side with

melted butter, Broil with sldn side down first,

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

Cut through back of shell and spread 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 broiling, if

desired. Preheat broiler to increase browning.

Increase times 5 m 10 minutes per side
for t ½" (3.8 cm) thick or home cured.

Slash fat_

Slash fat.

Medium
Well Done

Wieners, If desired, split sausages in half length-

similar precooked wise; cut into 5-6" (t 3-15 cm) pieces.
sausages, bratwurst

21

Care and Cleaning

Proper care and cleaning are important so your range

will give you efficient and satisfactory service. Follow

these directions carefiflly in caring for it to help assure
safe and proper maintenance.

BE SURE ELECTRICAL POWER IS
DISCONNECTED BEFORE CLEANING ANY
PART OF YOUR RANGEr

Sealed Burner Assemblies

(on some models)

CAUTION: DO NOT OPERATE THE. BURNER

WITHOUT ALL BURNER PARTS AND DR!P

P__A',iS(IF SO EQUIPPED) IN PLACE.

Grate

Burner cap

Ddp pan
(on sbme models)

Burner head

Burner base

Turn all the controls off before removing burner parts
and drip pans (if so equipped).

The burner grates, caps, heads and drip pans

(ilc so equipped) can be lifted off, making them easy

tO clean.

The electrode of the /_/ x/'-'_ \ _k
spark igniter is exposed (k.. U-_jj Electrode

when the burner head /// --____..i .3 _3
is removed. When one

burner is turned to LITE, al! the burners spark.
Do not attempt to disassemb!e or clean around

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

over hot cookware.

Burner Heads

(on sealed burners only)

NOTE: Before removing the burner heads and

caps, remember their size and location. Replace
them in the same location after cleaning.

For proper ignition, make

sure the small hole in the
section that fits over the

electrode is kept open°
A sewing need]e or wire

twist-tie works well to
unc!og it.

The slits in the burner heads of your range

must be kept clean at all times for an even,

unhampered flame.

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

To remove burned-on food, soak the burner heads
in a solution of mild liquid detergent and hot water

for 20-30 minutes. For more stubborn stains, use a
toothbrush.

Before putting the burner head back, shake out excess
water and then dry it thoroughly by setting

it in a warm oven for 30 minutes°

Replace the burner heads
and caps. Make sure that
the heads and caps are

replaced in the correct

location. There is one
small, 2 medium and one
large cap.

NOTE: On some models

the burner heads and caps

are all the same size and can be
used in any of the 4 needed locations.

After cleaning, make sure
the s!ot in the bumer head

is positioned ever the

electrode,

22

Burner Caps

(on sealed burners only)

Lift offwhen coolo Wash burner caps in hot, soapy

water and rinse with clean water, You may scour with a

plastic scouring pad to remove burned-on food particles,

Dry them in a warm oven or with a cloth_on't
reassemble them wet. Replace the burner caps.

Sma,-- Moai.m ( Sma,

Medium --Q Medium _,,_- Large

Front of Range

Make sure that caps are replaced on the correct size
burner. There is one small, 2 medium and one large cap.

NOTE: On some models the caps am all the same size
and can be used in any of the 4 needed locations,

Burner Grates

Lift out when cool. The
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 burned-on food, place the grates in a
covered container (or plastic bag) with 1/4 cup (62 ml)

ammonia to loosen the soil. Let sit overnight (or
approximately t2 hours), then scrub with a soap-filled
scouring pad if necessary. Rinse grates thoroughly and
dry completely before replacing them on the range top.

Although they'te 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 coolcware to absorb the heat_
C_UTION: Do not clean the grates in a dishwasher

or in a self-cleaning oven.

23

Drip Pans

(on some models)

Remove the grates and lift
out the drip pans. The drip
pans can be cleaned in a
dishwasher or by hand.

To get rid of burned-on

food, place the drip pans
in a covered container (or plastic bag) with 1/4 cup
(62 rot) ammonia to loosen the soil. Then scrub

with a soap-filled scouring pad if necessary_

When replacing the drip pans, make sure they are in
the correct position.

CAUTION: Do riot clean the drip pans in a
self-cleaning oven.

Cooktop Surface

To avoid damaging the porcelain enamelsurfaceofthe
cooktop and to prevent it from becoming dull, clean up
spil_ right away°Foods with a lot of acid (tomatoes,
sauerkraut, fruit juices, etc.) or foods with high sugar

content could cause a dt_ spot if allowed to sit°

When the surface has cooled, wash and rinse, For

other spills such as fat spatterings, etc., wash with soap
and water once the surface has cooled, Then rinse and

polish with a dry cloth.

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

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

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

(contimted next page)

Care and Cleaning (continued)

Standard Twin Burners

(on some models)

CAUTION: DO NOT OPERATE THE BURNER

WITHOUT ALL BURNER PARTS AND DRIP

PANS (IF SO EQUIPPED) IN PLACE.

Grate

(on some models)
Surface burner

On models with standard twin burners, the cooktop
lifts up for easy access,

Turn all the controls off before removing burner parts
and drip pans (ff so equipped).

The burner grates and th'ip pans (if so equipped) can
be lifted off, malting 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

Clean these

7 holes

thoroughly

on each

burner

holes. Wipe off the surface burners. Ifheaw spillover
occurs, remove the surface burners from the 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 water° Soak the

surface burner for 20 to 30 minutes° For more
stubborn stains use a cleanser like Soft Scrub ® brand

or Bon Ami ® bran& Rinse welt to remove any traces
of the cleanser that might clog the 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 water and then dry it thoroughly by setting it in

a warm oven for 30 minutes_ Then place it back in the
range, maldng sure it is properly seated and level

Check the flame pattern of each burner. If the flames

are "jumpy" (not steady), clean the holes again with a
sewing needle or twist-tie.

Lift-Up Cool(top

(on models with standard twin burners)

Clean the axea under the coolctop often. Built-up sol!,

especially grease, may catch on fire.

To make cleaning easier, the cooktop may be !ifted up.

To raise the cooktop:

1. Be sure the burners
are turned off_

2. Remove the grates.

3Gr p e o ont

burner wells and

_ft up.

Some models have dual support rods that wilt hold the
cooktop up while you clean underneath it.

After cleaning under the cooktop with hot, soapy

water and a clean cloth, lower the cooktopo Be careful
not to pinch your fingers. Lower cooktop gently to

avoid blowing out pilot flames (on models with
standing pi]ots).

24

Oven Air Vents

Never block the vents (air openings) of the range.
They provide the air inlet and outlet that aie
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).

Broiler Pan and Grid

After broiling, remove the broiler pan from the oven
or broiler compartment (depending on your model).
Remove the grid from the pan, Carefidty pour out
grease from the pan into a proper container° Wash and

rinse the broiler pan and grid in hot water with a soap-

filled or plastic scouring pad_

If food has burned on, sprinkle the grid with
detergent while hot and cover with wet paper towels or
a dishdotho Soaking the pan _ remove burned-on foods.

The broiler pan and grid may be cleaned with a

commercial oven cleaner.

Both the broiler pan and grid can also be cleaned in a
dishwasher_

Do not store a soiled broiler pan and grid anywhere in
the range°

CJIUTION: Do not clean the broiler pan or grid in a
se_-cleaning ovenr

Oven Shelves

Clean the shelves with an abrasive deanser or steel

wool. After cleaning, rinse the shelves with clean water
and dry with a clean cloth°

Control Panel and Knobs

it's a good idea to wipe the control panel after each use
of the oven. Clean with mild soap and water, or

vinegar and water, rinse with clean water and polish

dry with a soft cloth.

Do not use abrasive cleansers, strong liquid cleaners,
plastic scouring pads or oven cleaners on tile control
panel--they will damage the finish° A 50150 solution
of vinegar and hot water works wei!.

The control knobs may be removed for easier

cleaning. To remove knob, pull it straight off the stem.
If knob is difiqcult to remove, place a towel or
dishcloth between tile knob and control panel and pull
gendyo -Wash the knobs in soap and water, or vinegar
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.

Oven Light Bulb

(on some models)

CAUTION: Disconnect electrical power to the
oven at the main circuit breaker or fuse box before

attempting to replace the oven light bulb. Do not
touch a hot light bulb with wet hands or a wet cloth.

Wait until the bulb has cooled and use a dry cloth.

The light bulb is located in the upper left corner of
the ovem Replace the bulb with a 40 watt appliance
bulb only.

(continued next page)

25

Care and Cleaning (coo o°o )

Lift-Off Oven Door

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 flame as the hinge could snap
back and pinch fingers.

i

To replace the door, make sure
the hinges are in the special stop
position. Position the slots in the
bottom of the door squarely over
the hinges. Then lower the door
slowly and evenly over both
hinges at the same time. If hinges
snap back against the oven frame,
pub them back out°

TO CLF_aN THE DOOR:

(Do not immerse door in water°)
Inside of door:

oAllow to cool before cleaning. For light soil, wipe

frequently with mild soap and water (especially after

cooldng meat). This will prolong the time between
major cleanings. Rinse thoioughly.

NOTE: Soap left on the oven door causes

additional stains when the oven is reheated.

• For heavy soil, you can use an oven cleaner (to avoid

damage to continuous clean oven surfaces, remove the
door of these models before spraying) and follow label

instructions. Rinse well.
See "Cautions about using spray-on oven cleaners"

below.

Outside of door:

• Use soap and water to thoroughly clean the top, sides

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

of the door.

• Spillage of marinades, fruit juices, tomato sauces
and basting materials containing acids may cause
discoloration and should be wiped up immediately.

When surface is cool, clean and rinse.

° Do not use oven cleaners, cleansing powders or

harsh abrasives such as steel wool pads on the
outside of the door.

Porcelain Oven interior

(on all models except continuous cleaning models)

With proper care, the porcelain enamel interior will

retain its attractive finish for many years,

Soap and water will normally do the job° Heavy

spattering or spil!overs may require cleaning with a
mild abrasive cleanser. Soap-filled steel wool pads
may also be used. Do not allow food spillswith a
high sugar or acid content (such as tomatoes,
sauerlcrant, 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 (125 mI) 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.

• 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°) Carefi.flly 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,
cabinets or painted surfaces. The cleaner can d_mage
these surfaces.

26

Oven Bottom

The oven bottom has a porcelain enamel finish.
To make cleaning easier, protect the oven bottom ftom

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 shet£

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
tomatoes, sauerkraut and sauces with vinegar or lemon
juice) may cause pkting and damage to the porcelain
enamel surface and should be wiped up immediately.

Ifa spiUover does occur on the oven bottom, allow
the oven to cool first° Remove the oven bottom for

easier clean-up and to prevent damage to the
continuous cleaning oven coating (on some models)_

Frequent wipings with mild soap and water

(particularly after cootdng meat) will prolong the time

between major cleaningso Rinse thoroughly_ Soap left
on the oven bottom can cause stains.

For heavy soil, use an abrasive cleaner or a soap-f:Aled

steelwool pad. A commercial oven cleaner may also be

used, following the package directions.

Removable Kick Panel
(onsomemodels)

The kick panel may be removed for cleaning

under the range°

To remove, lift up the bottom of

the panel slightly to disengage the
panel from the tabs at the base of
the range. Pull the bottom of the
panel forward until the spring clips
are released at the top of the panel°

To replace, insert the two slots at
the bottom of the panel onto the
two tabs at the base of the range
and push the top of the panel
forward to engage the spring clips_

Removable Broiler Drawer

(on some models)

To remove:

1. When the broiler is cool, remove the grid and pane

2. Pull the broiler drawer out until it stops, then push

it back in about one inch.

3. Grasp the handle, lift and
pui! the broiler drawer out.

Clean the broiler drawer

with hot, soapy warer_

To replace:

Hold the broiler drawer in the raised position as you
slide it pa_zway into the range. Then lower the drawer
and push it completely closed.

Removable Storage Drawer

(on some models)

The storage drawer is a good place to store cookware
and bakeware. Do not store plastics and flammable
material in the drawer.

Do not overload the storage drawer_ If the drawer is
too hea W, it may slip off the track when opened.

The storage drawer may be removed for cleaning under
the range, Clean the storage drawer with a damp cloth
or sponge. Never use harsh abrasives or scouring pads.

To remove the storage drawer:

1. Pull the drawer straight out

until it stops.

2. Tilt the front of the drawer

up and free of the range.

To replace the storage drawer:

1o Set the stops on the back of the drawer over the

stops in the range.

2_ Slide the drawer evenly and straight back, so that

the rails in the range are engaged.

(continued next page)

27