Sears Kenmore 75161,Kenmore 75261,Kenmore 75268,Kenmore 75168 Use & Care Manual

SAFETY

Anti:Tip Device ...........................................................2, 3, 27, 36

Important Safety Instructions ...................................................2-5

fHSTALLATION ..................................................26-40

Air Adjustment ...................................................................................35

Dimensions and CLearances ..................................................26

Electrical Connections ................................................., ,,,,,o31,32

Gas Pipe and Ele,ctric Outlet Locations .........................29

LP Conversion ................................................................................ 37-40

Installing the Anti-Tip Device ................................................36

USE AND CARE

Baking ............................................................................................12, 13

BroilingtBroiling Guide ..................................................t7, 18

Care and Cleaning ...........................................................t9-25

Cooktop Comparison ......................................................................7

Clock and Timer ....................................................................................9

Features of Your Range ..............................................................6

RoasttngtRoasttng Guide .............................................15, 16

Surface Cooking ........................................................................7-9

Using Your Oven ...................................................................10, 11

S_RVmCE

Problem Solver .........................................................................41, 42

Thermostat Adjustment ....................................................................t4

WARRANTY ..............................................................................44

MODELS 75161

75168 75261 75268

Kenmope

164D2764P070

SR4223

195 CG

Pnnted in Louisville. KY

WARNING: If the information in this manual is not followed exactly, a fire

or explosion may result causing prop- erty damage, personal injuryor 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

oDo 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.

oIfyou cannot reach your gas

supplier, call the fire department.

-- Installation and service must be performed by a qualified installer,

service agency or the gas supplier.

_WARNING

° ALL RANGES

CAN TIP

° INJURY TO PERSONS

COULD RESULT

° INSTALL ANTI-TIP

DEVICES PACKED

WITH RANGE

° SEE INSTALLATION

INSTRUCTIONS

iMPORTANT SAFETY

iNSTRUCTiONS

Read aDa instructions before using

this appniance.

IMPORTANT SAFETY NOTICE

oThe California Safe Drinking 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 sub- stances.

Gas

appliances cause minor exposure to four of these substances, namely benzene, carbon monoxide, formaldehyde and soot, caused primari- ly by the incomplete combustion of natural gas or LP fuels. Properly adjusted burners, indicated by a bluish rather than a yellow flame, wil! minimize

incomplete combustion. Exposure to these sub-

stances can be minimized further by venting with an open window or using a ventilation fan or hood,

o Fluorescent light bulbs and safety valves on

standing pi_ot ranges contain mercury, If your

model has these features, they must be recycled

according to local, state and federa! codes.

When You Get Your Range

Have the installer show you the

location of the range gas cut-off valve and how to shut it off if nec-

essary. L

° Have your range installed and

properly grounded by a qualified

installer in accordance with the Installation Instructions. Any adjust-

ment and service should be per-

formed only by qualified gas range installers or service technicians.

oPlug your range (Electric Ignition models only) into

ia 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 responsibility and obligation to have an

ungrounded out et replaced with a properly grounded,

three-prorig outlet in accordance with the National

Electrical Code. in Canada, the appliance must be

electrically grounded in accordance with the Canadian

:: Eectrical Code. Do not use an extension cord with this

appliance. : :

::2 : i" : .......

Do not attempt to repair or replace any part of

your range unless it is specifically recom-

mended in this manual. All other servicing should be referred to a qualified technician.

o 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 out- age (on models with standing pilots) and poor

air circulation. After prolonged use of a range, high floor tem-

peratures may result and many floor cover- ings 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 injuryor property damage. The qualified agency performing this work assumes responsi-

bility for the conversion.

Using Your Range

* Do not leave children

anone 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.

o Let the burner grates and other surfaces cool

before touching them or leaving them where

children can reach them.

CAUTION: ITEMS OF INTER- EST TO CHILDREN SHOULD NOT BE STORED IN CABI- NETS ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE--CHILDREN CLIMB_ ING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY INJURED,

. WARNUNG-==

All ranges can tip and injury could result. To prevent acci- dental 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, 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 rea- son, make sure the device is properly engaged when you push the range back against the wail

If it is not, there is a possible risk of the range tip- ping over and causing injuryifyou or a child stand, sit or lean on an open door.

Please refer to the Anti-Tip device information

in this manual° Failure to take this precaution could

result intipping of the range and injury. o Never wear loose fit-

ments 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 sur-

faces and may cause severe burns.

o For your safety, never use _"!,:_0!"_:'

your appliance for warming _i!..',_

or heating the room. ._,'bcX._!:......

(continued next page)

: MPORTANT SAFETY RNSTRUCT ONS (continued)

° 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 cov- ering the pan completely with a well-fitting lid, cookie sheet or flat tray, Use a multi-purpose dry chemical or foam-type fire extinguisher.

Use onlydrypot holders--moist ordamp pot hold- ers onhot surfaces may result inburns from steam.

o Do not let pot holders come near open flames

when lifting cookware. 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 with- out letting them extend over adjacent burners.

o Always turn the surface burners to off before

removing cookware.

Flaming grease outside a pan can be put out by o 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 closing the oven door and turning the oven off or by using a multi-purpose dry chemical or foam- type fire extinguisher.

o Do not store flam-

mable materials in an

oven, range broiler or

storage drawer, or near

the cooktop.

Do not store or use combustibBematerials,

gasoline or other flammable vapors and liquids inthe vicinity of

this or any other appliance.

,, Do not let cooking grease or other flammabae

materials accumulate in or near the range.

,, When cooking pork, follow the directions exactly

and always cook the meat to an internal tempera- ture of at least 170°F (77°C). This assures that, in the remote possibility that trichina may be present

in the meat, it will be killed and the meat will be

safe to eat.

Surface Cooking

o Always use the LITE position (on models with

electric ignition) or the HI position (on models

with standing pilots)when igniting the top burn-

ers and make sure the burners have ignited,

o Never leave the surface burners unattended at

high flame settings. Boilovers cause smoking and greasy spillovers that may catch on fire.

o Adjust the top burner flame size so it does not

extend beyond the edge of the cookware,

Excessive flame is hazardous,

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 open=ngsare 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 burn-

ers if the wok has a round metaBring that is

placed over the burner grate to support the wok. This ring acts as a heat trap,which may dam- age 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.

o 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 effec-

tive 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.

o Always heat fat slowly and watch as it heats. o Use a deep-fat thermometer whenever possi-

ble to prevent overheating fat beyond the smok- ing poinL

o Never try to move a pan of hot fat, especially a

deep fat fryer. VVaituntil the fat is cool. When using g_ass cookware, make sure it is

designed for top-of-range cooking.

o Use proper pan size. Avoidpansthat are unsta-

ble or easilytipped. Selectcookwarehaving flat bottoms large enough to properly contain food and avoid boilovers and spillovers and large enoughto coverburnergrates.Thiswillbothsave cleaningtime and preventhazardousaccumula- tions offood, sinceheavyspatteringor spillovers left on the rangecan igniterUse panswith han- dles that can be easily grasped and will remain

cool.

o Keep all plastics away

from the top burners.

o Do not leave plastic

items on the cook- top--they may melt if

left too close to the venL

o Do not leave any items on the cookto p. The

hot air from the "ventmay ignite flammable items and will increase pressure in closed containers, which may cause them to bursL

o To avoid the possibility of a burn, always be

certain that the controls for all burners are at the off position and aHgrates are cool before

attempting to remove them.

o When flaming foods are under the hood, turn

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

o If the range is located near a window, do not

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

o When a pilot goes out (on models with stand-

ing pilots), you will detect a faint odor of gas as your signal to relight the piloL When relighting the pilot, make sure the burner controls are in the off position, and follow instructions in the Installation Instructions to relighL

o 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.

Baking, BB'oiHng and Roasting

o Do not use the oven for a storage area. Items

stored in the oven can ignite.

o 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,

o Keep the oven free from grease buildup. o 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 in the

oven except as described in this manual

Misuse could result in a fire hazard or damage to

the range.

When using cooking or roasting bags in the oven, follow the manufacturer's directions.

Use only glass cookware that is recommend-

ed 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 pre- vent excessive flare-up&

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 ovenoff and keep the broiler compart-

ment door closed to contain fire until itburns out.

Cteaning Your Range

• Cleanonlypartslistedinthis UseandCareManual.

Keep the range clean and free of accumula- tions of grease or spiHovers,which may ignite.

Be careful v_hen you clean the cooktop

because the area over the pilot will be hot (for

standing pilot models).

For continuous clean models, do not use oven

cleaners on any of the continuous cleaning

surfaces. Continuous cleaning surfaces can be

identified by their rough surface finish.

SAVE TNESE INSTRUCTIONS

Features of Your IRang÷

NOTE: Not all modemshave aHfeatures.

Appearance of features varies.

standard Twin Burners

Your range is equipped withone oflhe two types ofsurface burners shown above

° i

@ @

I I

J .... /_ !

Feature Index See Page

I Broiler Compartment 3, 5, 17,

25, 36

2 Model and Serial Number

On front frame of range, behind Broiler Compartment, Storage

Drawer or Kick Panel°

3 Anti-Tip Device 2, 3, 27, 36 4 Oven Bottom 23

5 Oven Shelves Easily removed 5, 11-13,

or repositioned on shelf supports_ 15, 23

6 Oven Interior Light 10, 23

(on some models)

7 Oven Light Switch 10

(on some models)

8 Surface Burners, Drip Pans 4, 7-9,

(on some models), and Grates 19-21

9 Oven Vent (location varies) 5, 11, 22

Feature Index See Page

10 Clock and Timer 9

(on some models)

11 Lift-Up Cooktop 21

(on models with dual burners)

•12 Surface Burner Control Knobs 4, 7, 8, 22 13 OVEN CONTROL Knob t0, 12, 14,

19, 20, 22

14 Oven Shelf Supports 11, 12, t 5 15 Lift-Off Oven Door 3, 17, 22 16 Installation Clearances Label t7 Air Intake 22

(under storage or broiler

drawer or kick panel)

! 8 Broiler Pan and Grid 5, 15, 17

Air Vents 5, 11,22

Hew Does ThRsCoektop Compare to Your ORalOne?

",four new cooktop has gas burners, If you are used to cooking with induction or other electric surface units, you will notice some differences when you use gas

burners,,

The best types of cookware to use, plus heat-up and cool-down times, depend upon the type of burner or surface unit you haven

The following chart will help you to understand the dif- ferences between gas burner cooktops and any other type of cooktop you may have used in the pasL

Type of Cooktop Description How It Works

Gas Burners Regular or sealed

gas burners use either LP gas or natural gas.,

Electric Coil

Solid Disk

Radiant (Glass

Ceramic) Cooktop

Induction

_,_.., ___._

_lt!lt{t_ \

Flattened metal tubing containing

electric resistance wire suspended over a drip pan.

Solid cast iron disk sealed to the cooktop surface.

Electric coils under a glass-

ceramic cooktop,,

High frequency induction coils

under a glass

surface,

Flames heat the pans directly. Pan flatness is not critical to cooking results, but pans should be welt balanced. Gas burners heat the pan right away and

change heat settings right away. When you turn the control off, 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 disk& Heats up quickly but does not change 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 fiat 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.

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 ifyou 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,,

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:

!. 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 iL See the Adjust the Surface Burner Pilots If Necessary

section of the Installation instructions.

4. Lower the cooktop_ Your surface burners are now

ready for use,,

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

unsatisfactory, call for service.

Lighting instructions tot Electric 6gnition ModeJs

Your surface burners are lighted by electric ignition, eliminating the need for standing pilot lights with con- stantly 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 burn- ers this way.

Surface burners in use when an electrical power fail-

ure occurs wilt continue to operate normally,,

The electrode of the spark igniter is expose& 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)

Surface Cooking (coot=cued)

Surface Burner Controms

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 burner& The two knobs on the right control the right front and right rear burners.

On ranges with sealed burners:

o The smaller burner (right rear position) will give

the best simmer results. It offers precise cook- ing 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.

o 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

o If drip pans are supplied with your range, they should

be used at all times.

o Make sure all grates on the range are in place before

using a burner,

To Light a Surface Burner

Electric ignition Models Push the control knob in and

turn it to LtTE. You will hear a

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

burner.

Standing Pilot Model: 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

o 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.

o Do not operate a burner for an extended period of

time without cookware on the grater 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.

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 SIDES OF THE COOKWARE, Any flame

larger than the bottom of the cookware is wasted and only serves to heat the handle,,

Top-of-Range Cookware

Aluminum: Medium-weight cookware is recommend- ed 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 sat-

isfactory results, Enamelware: Under some conditions, the enamel of

some cookware may melt. Follow cookware manufac-. turer'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 for either surface or oven cooking° it conducts heat very slowly and cools very slowly. 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, alu- minum or other metals for improved heat distribution, Combination metal skillets usually work sa!isfactority if they are used with medium heat as the manufacturer

recommends,

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 7:iii_, support rings. Use of these

types of woks, with or without

the ring in place, can be dan-

gerous. 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. You could be serious- ly burned if the wok tipped over.

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 car- bon monoxide levels above allowable current standards. This can be hazardous to your

Stove Top Grills

(on models with sealed burners) Do not use stove top grills on

health_

Ogockand Timer some models)

@ --- ©

(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 the time is up.

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 will change t0 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 UP or DOWN pad change the

timer's setting one minute at a time. Pressing and

continuing to hold the UP pad increases the setting ten minutes at a time.

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

As the timer counts down a signal wilt indicate when one

minute is lefto After this signal, the display will count down in seconds. When time runs out, a final signal will sound. Press the TIMER ON/OFF pad to stop the signal.

To Change or Cance_ 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,

To DispRay the CBock Whine 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 contin-

ue 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,

ConventionaD CBock and Timer

(on some models)

The Clock and Timer are helpful devices that serve

several purposes,

The Cgock

To set the Ciock, push in

the knob and turn it to the

right. Let the knob out when

the clock hands reach the

correct time,. Continue turn- ing the knob to OFE

Timer

The Timer has been combined with the range clock.

Use it to time all your precise cooking operations.

You'll recognize the Timer as the pointer that is differ- ent in color than the clock hands.

Minutes are marked up to 30, and hours are marked up to 4 on the center ring of the clock°

To set the Timer, turn the knob to the left--without

pushing in--until the pointer reaches the number of minutes or hours you want to time.

At the end of the set time, a buzzer sounds to tell you time is up. Turn the knob--without pushing in--

until the pointer reaches OFF and the buzzer stops,.

UsBngYour Oven

Before Using Your Oven

Be sure you understand how to set the control proper-

ly, 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 ranger

Lighting Unstructions for Standing Pilot Models

Some models have standing oven pilots that must be lit initially,

To light the oven pilot: 1, Be sure the OVEN CONTROL knob is in the OFF

position,,

2, Open the broiler drawer 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,

oTo light the oven burner, turn the OVEN CON-

TROL 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 page&

o Power failure: An electrical power failure wilt not

affect a lighted standing oven piloL

Lighting instructions for Electric ignition Modems

The oven burner is lighted by electric ignition (on

some models).

To light the burner, turn the OVEN CONTROL 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°

PowerOutage

CAUTION: Do not make any attempt to operate the electric ignition oven during an electrical power fail- ure_ 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,.

Oven Controm

The OVEN CONTROL knob is located on the control panel on

the front of the range, Simply turn the knob to the desired

cooking temperatures. it will normally take 30-90 sec-

onds before the flame comes on. After the oven reaches the selected temperature, the oven burner cycles--off completely,

then on with a full flamemto maintain the selected tempera-

ture,,

Oven Light (onsomemodels)

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

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 impor- tant that the flow of hot air from the oven and fresh air

to the oven burners be uninterrupted.

oThe vent openings and nearby surfaces may

become hot. Do not touch them.

o Do not leave plastic

items on the coo!(top--

they may melt if left too close to the vent.

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

o Metal items will become very hot if they are left

on the cooktop and could cause burns.

=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

Oven She ves

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 plac-

ing food on them.

When placing cookware on a shelf, pull the shelf out

to the bump on the shelf support. Place the cookware

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

This will eliminate reaching into the hot oven.

To remove a shelf from the oven, pull it toward _l_l_tll.-Fj]H. _

you, tilt the front end __ll______ ttli _

upward and pull the shelf out.

To replace, place the shelf on the shelf support with the stop-locks (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 support. Then lower the front of the shelf and push it all the way back..

Sheff 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 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_ The shelf positions for cooking are suggested in the

Baking and Roasting sections.

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 harm-

less and will evaporate as the oven continues to heat up.

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 you 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 CONTROL 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 CONTROL 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 mid- dle of the oven, on either shelf position B or C.

See the chart for suggested shelf positions°

Type of Food Angel food cake

Biscuits or muffins Cookies or cupcakes

Brownies

Shelf Position

A BorC BorC

BorC Layer cakes B or C Bundt or pound cakes A or B

Pies or pie shells B or C

Frozen pies A (on c0okie sheet) ...............

Casseroles B or C

Roasting B or R

Preheating

Preheat the oven if the recipe calls for it. Preheat means bringing the oven up to the specified tempera- ture 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.

Baking Pans

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

oDark, rough or dull pans absorb heat resulting 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.

oGlass baking dishes also absorb heat. When baking

in glass baking dishes, the temperature may need to be reduced by 25°F (13°C),

Pan Placement

For even cooking and proper browning, there must be enough room for air circulation in the ovem 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 wails of the

oven. Allow 1- to 1½-inch (2.5- to 4-cm) 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°

Baking Guides

When using prepared baking mixes, follow package recipe or instructions for the best baking results_

When baking cookies, flat cookie sheets (with _ out sides) produce bet- ter-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 walls 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 baking since the shiny foil pan reflects heat away from the pie crust; the cookie sheet helps retain iL

Cakes

When baking cakes, warped or bent pans will cause

uneven baking results and poorly shaped products, A

cake baked in a pan larger than the recipe recom-

mended will usually be crisper, thinner and drier than

it should be. tf baked in a pan smaller than recom-

mended, it may be undercooked and batter may over-

flow. Check the recipe to make sure the pan size used

is the one recommended.

Aluminum Foil

Never entirely cover a shelf with aluminum

foil. This will disturb the

heat c,irculation and

result in poor baking. A smaller sheet of foil may be used to catch a

spillover by placing it on a lower shelf several inches

below the food.

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 baking times Ionger_ Your baking results may also be affected.

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

itis too hot, adjust the thermostat to make it cooler. If

you think it istoo cool, adjust the thermostat to make it

hotter.,

We do not recommend the use of inexpensive

thermometers, such as those found in grocery

stores, to check the temperature setting of your new oven. These thermometers may vary 20-40°F (11-22°C)o

To Adjust the Thermostat:

Pull the OVEN CONTROL knob off the range and look at the back side,

To make adjustment, loosen (approximately one turn), but do not completely remove, the two screws on the back of the knob° 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 may vary)

To raise the oven temperature, move the top screw toward the right. You'l! hear a click for each notch you move the knob° To lower the temperature, move the top screw toward the left,, Each click will change the oven temperature approximately 10°F (6°C),, [Range is plus or minus 60°F (33°C) 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 careful not to overtighten,, Reinstall knob on range and check performance.

Air Adjustment Shutter for Oven Burnere

The air adjustment shutter for the bottom burner regu-

lates the flow of air to the flames, See the installation Instructions of this manual for

instructions for location and proper adjustment of the shutter,

Roasting

Roasting is cooking by dry heat Tender meat or poul: try can be roasted uncovered in your oven, Roasting temperatures, which should be tow and steady, keep spattering to a minimum,

_-------_ The oven has a special

low shelf (R) position just

___ above the oven bottom°

Use it when extra cooking

._:_i- | 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 baking procedure used for meats

Therefore, the oven controls are set for Baking, (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 10 to 20 minutes. This

allows the roasts to firm up and makes them easier to carve, The internal temperature wilt rise about 5 ° to t0°F (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°F (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

(B) position for small size roast [3 to 5 lbs.(1 ,,3 to 2°3 kg)] and

at (R) position for larg- er 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 meal Select a pan as close to the size of the meat as possible, (The broiler pan with grid is a good pan for thi&)

3. Turn the OVEN CONTROL knob to the desired temperature (you may hear a slight clicking sound, indicating the oven is working properly), See the

Roasting Guide for temperatures and approximate cooking times,

4. When roasting is finished, turn the OVEN CON-

I"ROL knob to OFF and then remove the food from

the oven,,

Dual Shelf Cooking

This allows more than one food to be cooked at the same time.. For example: While roasting a 20-1b..(10 kg)

turkey on shelf position R, a second shelf (if so

equipped) may be added on position D so that scal- loped potatoes can be cooked at the same time. Calculate the total cooking time to enable both dishes to complete cooking at the same time. Allow 15-20 minutes of additional cooking time for the potatoes°

Use of Aluminum FoiD

You can use aluminum

foil to line the broiler

pan_ This makes clean- up easier when using

the pan for marinating,

cooking with fruits, cooking heavily cured meats or basting food

during cooking_ Press the foil tightly around the inside of the pan..

(continued next page)

Ro88ti_ (continued)

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 poultry can be cooked successfully without thawing. Follow the directions given on the

package label°

Roasting Guide

Type Meat

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

Lamb leg or boneqn shoulder*

Veal shoulder, leg or loin*

Pork loin, rib or shoulder*

Ham, precooked

Poultry

Chicken or Duck Chicken pieces

Turkey

Oven

Temperature Doneness

325°F (163°C) Rare:

Medium: Well Done:

325°F (163°C) Rare:

Medium: Well Done:

325°F (163°C) Well Done:

325°F(163°C) Well Done:

3 to 5 Ibs. (1.4 to 2=3 kg)

24-35 35-39 39-45

Approximate Roasting Time in Minutes per Pound

6 to 8 Ibs. (2.7 to 3.6 kg)

18-25

25-31

31-33

21-25 20-23 25-30 24-28 30-35 28-33

35-45 30-40

Internal

Temperature

140-150°F (60-66°C)f

150-160°F (66-71 °C) 170-185°F (77-85°0)

140-150°F (60-66°C)t

150-160°F (66=7t °C) 170-185°F (77-85°C)

I70-180 °F (77-82 °C)

170-180°F (77-82°C)

325°F(163°C)

325°F(163°C) 350°F(177°C)

325°F (163°C)

To Warm:

Well Done: Well Done:

Well Done:

18-23 minutes per pound (450 grams) any weight

3 to 5 Ibs. Over 5 Ibs. (1.4 to 2.3 kg) (2.3 kg)

35-40 30-35 35-40

10 to 15 lbs. Over 15 Ibs.

(4.5 to 6.8 kg) (6.8 kg)

t 6-22 12-19

115-125°F (46-52°C)

185-190°F (85-88°C)

t 85-190°F (85-88°C)

In thigh:

185-190°F (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. tThe U.S. Department of Agriculture says, "Rare beef is popular, but you should know that cooking it to only 140°F.

(60°C) means some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev.. june 1985o)

BroiRing

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.

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 of broiler compartment), B (middle) and C (top),

Most fish and tender cuts of meat can be broiled, Follow these directions to keep spattering and smok- ing 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 of fish; oil one side, place that side down on the broiler grid and cook without turning untiE done)° Time the food for about one-half the total cook- ing time, turn the food, then continue to cook to the

preferred doneness

How to BroiJ

1. The broiler compartment does not need to be pre- heated for broiling.

2. tf the meat has fat or gristle 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 mm) thick.

3. Arrange the food on the grid and position the broiler pan on the appropriate shelf in the broiler compart- menL 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 CON- TROL knob to BROIL

5. Turn the OVEN CONTROL knob to OFE Remove the broiler pan from 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 drier. Juices are protected by the grid and stay cooler, thus preventing exces-

sive spatter and smoking,, Q. Should I salt the meat before broiling? A. Noo Salt draws out the juices and allows them to

evaporate,, Always salt after cooking_ Turn the meat

with tongs; piercing the meat with a fork also

allows the juices to escaper When broiling poultry

or fish, brush each side often with butter.

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,

(continued next page)

E roWUingGuide

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

oAlways 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,

o 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°

• tf desired, marinate meats or chicken before broiling° Or brush with barbecue sauce last 5 to 10 minutes only_

oWhen 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 pre- heated° However, for very thin foods, or to increase browning, preheat if desired,,

• Frozen steaks can be broiled by positioning the broil-

er pan and grid at next lowest shelf position and

increasing cooking time given in this guide 11½times per side.

Quantity and/or Shelf 1st Side 2nd Side

Food Thickness Position Minutes Minutes Comments Bacon 1/2-1b (227 g) B 3'/£ 3 Arrange in single layer_

(about 8 thin slices)

Ground Beef 1-Ibm(450 g) (4 patties) A 10-11 4-5 Space evenly. Up to 8 patties take

Welt Done 1/2"3/4" thick (13-19 ram) about same time.

Beef Steaks

Rare Medium Well Done

Rare Medium

Well Done

Bakery' Products Bread (Toast) or

Toaster Pastries

English Muffins

Lobster Tails

1" thick (2.5 cm) [1-1½ lbs_ (450 g to 680 g)]

1½" thick (38 cm) [2-2½ Ibs. (907 g to 1.13 kg)]

B B

B,C

9 12 13

12-15

7 5-6 8-9

6-7

10-12 16-18

Steaks less than 1" (2.5 cm) cook through before browning° Pan frying is recommended.

Slash faL

Chicken 1 whole A 30-35

[2 to 2½-1bs., (907 g to 1.13 kg)]

split lengthwise ......

2-4 slices C 2-3

1 pkgo (2)

2-split C 3-5 2-4 A 13-! 6

[6 to 8-oz.. each (170 g to 227 g)]

25-30

1/2-1

Do not

turn over_

Reduce times about 5 to 10 minutes per side for cut-up chicken,. Brush

each side with melted butter_.Broil

with skin-side-down first.

Space evenly. Ptace English muffins

cut-side-up and brush with butter,

if desired.

Cut through back of shell, spread open_ Brush with melted butter

before broiling and after half of broiling time.

Fish l-lb. (450 g) fillets B, C 5 5 Handle and turn very carefully. Brush

1/4"-1/2" thick with lemon butter before and during (6 -13 ram) cooking, if desired,. Preheat broiler to

..... increase browning.

Ham Slices 1" thick (25 cm) B 8 8 Increase times 5 to 10 minutes per side Precooked for t½" (3.8 cm) thick or home cured.

Pork Chops 2 [1/2" thick (13 mm)] B !0

Well Done 2 [t" thick (2,5 cm)], B 13

about I lb.(450 g)....

Lamb Chops Medium

Well Done

Medium

Well Done

Wieners,

similar precooked

sausages, bratwurst

2 [1" thick (2.5 cm)], about 10-12 oz.

(284_-340 g)

2 [1½" thick (&8 cm)],

about I lb. (450 g) l-lb. (450 g)

pkg. (10)

B B

B,C

10 17

4-5 Slash faL

9-12

4-7 Slash faL

4-6

12-14

6 ' i'2 ' if desired l spl'it sausages in half length-

wise; cut into 5-6" (13-15 cm) pieces,.

Care and Cgeaning

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

BE SURE ELECTRICAL POWER IS DISCONNECT-

ED BEFORE CLEANING ANY PART OF YOUR

RANGE.

Burner Heads (on sealed burners only)

CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALL BURNER PARTS AND DRIP PANS

(iF SO EQUIPPED) IN PLACE.

Sealed Burner Assernbmies

(onsome models)

.... Grate

Burner Cap

Drip Pan (on some models)

Burner Head

Electrode

Turn all controls OFF before removing burner

parts and drip pans (if so equipped).

The burner grates, caps, burner heads and drip

pans (if so equipped) can be lifted off, making them

easy to clean

The electrode of the _Etectrode

spark igniter is _ -__-J \\_

exposed when the (!_.'_-.Z_--._; burner head is removed_ 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 ono An electric shock may result, which could cause you to knock over hot cookware_

For proper ignition, make sure the small hole in the section that fits over the electrode is kept open, A sewing needle or wire twist-tie works welt to unclog 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, espe-

cially 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 tooth- brush_

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 caps Make sure that caps are replaced on the correct size burner_ There is one

small, 2 medium and one large cap

(continued next page)

Burner Caps (onsealedburnersonly) Lift offwhen cool Washburner capsin hot, soapy

waterand rinsewithcleanwater."Youmayscourwith

aplasticscouringpadto removeburned-onfoodpar-

ticles,

Dry them in a warm oven or with a cloth--don't reassemblethemwet°Replacethe burnercaps°

Makesurethatcapsare replacedonthecorrectsize burner,Thereisone small,2 mediumandonelarge

caF

small medium __

large

medium --

medium ---_

_.__--- small

G_ large

Front of Range

Standard Twin Burners (onsome models)

CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALL BURNER PARTS AND DRIP PANS

(IF SO EQUIPPED) IN PLACE.

The holes in the surface burners of your range

must be kept clean at all times for proper ignition and an even, unham-

pered flame

You should clean the surface burners routine-

ly, especially after bad Cleanthese spillovers, which could holes clog these holes° Wipe off thoroughly surface burners,. If heavy oneach

burner,

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

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

Before putting the surface burner back, shake out

excess water and then dry it thoroughly by setting it

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

the range, making sure it is properly seated and level.

Check the flame pattern of each burner° tf the flames are "jumpy" (not steady), clean the holes again with a sewing needle or twist-tie.

(continued next page)

. Grate

On models with standard twin burners, the cooktop

lifts up for easy access.

Turn all controls OFF before removing burner

parts and drip pans (if so equipped).

The burner grates and drip pans (if so equipped)

can be lifted off, making them easy to clean.

Drip Pans (on some models )

Remove the grates and lift out the drip pans,. The drip pans can be cleaned in a dishwash-

er or by hand_ To get

rid of burned-on food,

place the drip pans in a covered container (or plastic bag) with V4 cup (62 ml) ammonia to loosen the soil_ Then scrub with a soap- filled scouring pad if necessary°

Burner Grates

Lift out when cool. The grates should be washed regularly

and, of course, after spiltovers. 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 replac- ing 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 grate& To get rid of burned-on food, place the grates in a

covered container (or plastic bag) with 1t4 cup (62 ml) ammonia to loosen the soil. Then scrub with a soap4illed scouring pad if necessary_

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

Do not operate a burner for an extended period of

time without cookware on the grate. The finish on

the grate may chip without cookware to absorb the

heat°

Lift-up Cook'top (on models with dual burners)

Clean the area under

the cooktop often.

Built-up soil, especial- ly grease, may catch

on fire° To make cleaning

easier, the cooktop

may be lifted up..

To raise the cooktop:

_ " ,.........

.......

1, Be sure the burners are turned off.

2. Remove the grates,.

3. Grasp the two front burner wells and lift up. Some models have dual support rods that will hold the

cooktop up whiJe you clean underneath ito After cleaning under the cooktop with hot, soapy

water and a clean cloth, lower the cooktop. Be careful

not to pinch your fingers. Lower cooktop gently to

avoid blowing out pilot flames (on models with stand-

ing pilots)..

Cooktop Surface

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

(tomatoes, sauerkraut, fruit juices, etc.) or foods with

high sugar content could cause a dull spot if allowed

to 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 will be hot (on models with standing

pilots).

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

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

(continued next page)

Care and CUeaning(continued)

Oven Air Vents

Never block the vents (air openings) of the range. They provide the air inlet and outlet that are necessary for the range to operate properly with correct combustion° Air openings are located at the

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

oven door, and at the bottom of the range, under the kick panel, storage drawer or broiler drawer

(depending on the model),

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_ Carefully 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 deter- gent while hot and cover with wet paper towels or a dishcloth. Soaking the pan will remove burned on foods°

Both the broiler pan and grid can also be cleaned in the dishwasher,

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

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 spe-

cial stop position that will hold the door open_ Grasp

firmly on each side and lift the door straight up and off

the hinges. NOTE: Be careful not to place hands between the

hinge and the oven door frame as the hinge could snap back and pinch fingers_

To 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, pull them back out,

TO CLEAN THE DOOR:

(Do not immerse door in water_) Inside of door:

• Allow to cool before cleaning° For light soil, wipe fre- quently with mild soap and water (especially after cooking meat). This will prolong the time between major cleaning. Rinse thoroughly,

NOTE: Soap left on the oven door causes addi-

tional stains when the oven is reheated.

-For heavy soil, choose an oven cleaner (for Continuous Cleaning oven, before applying commer- cial oven cleaner, remove the oven door) and follow

label instructions. Rinse well

Outside of door:

o Use soap and water to thoroughly clean the top,

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

outside of the door.

o 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.

o Do not use oven cleaners, cleansing powders or

harsh abrasives on the outside of the door.

ControRPane0 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 the control panel--they will damage the finish° A 50/50 solution of vinegar and hot water works well,

The control knobs may be removed for easier cleaning. To remove knob, pull it straight off the stem_

If knob is difficult to remove, place a towel or dishcloth

between the knob and control panel and pull gently

Wash the knobs in soap and water, or vinegar solu- tion, but do not soak°

Metal parts can be cleaned with soap and water, Do

not use steel wool, abrasives, ammonia, acids or com-

mercial oven cleaners, Dry with a soft cloth°

Oven Shelves

Clean the shelves with an abrasive cleanser or steel wool. After cleaning, rinse the shelves with

clean water and dry with a clean cloth_

Oven Bottom

The oven bottom has a porcelain enamel finish. To

make cleaning easier, protect the oven bottom from excessive spillovers by placing a cookie sheet on the shelf below the shelf you are cooking on. You can use aluminum foil if you do not cover the whole shelf_ This is particularly important when baking a fruit pie or other foods with a high acid contenL Hot fruit fillings or other foods that are highly acidic (such as milk, tomatoes or sauerkraut, and sauces with vinegar or

lemon juice) may cause pitting and damage to the porcelain enamel surface and should be wiped up

immediately

if a spillover does occur on the oven bottom, allow

the oven to cool first° Remove the oven bottom for

easier clean-up and to prevent damage to the contin- uous cleaning oven coating (on some models),,

Frequent wipings with mild soap and water (particu- larly after cooking meat) wil! prolong the time between major cleanings Rinse thoroughly. Soap left on the oven bottom can cause stains.

For heavy soil, use an abrasive cleaner or a soap- filled scouring pad, A commercial oven cleaner may also be used, following the package directions.

Oven Light BuBb (onsome models)

The light bulb is located in the upper left corner of the oven. Before replac- ing your oven light bulb,

disconnect the electrical power to the range at the

main fuse or circuit breaker panel or unplug the range

from the electrical outlet Let the bulb cool completely

before removing it, Replace the bulb with a 40 watt appliance bulb onlyo Do not touch a hot bulb with a damp cloth as the bulb will break,.

PorcelainOven nterior

(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 spat-

tering or spillovers may require cleaning with a mild

abrasive cleanser. Soapy, wet pads may also be used°

Do not allow food spills with a high sugar or acid con-

tent (such as milk, tomatoes, sauerkraut, fruit juices

or pie filling) to remain on the surfacer They may

cause dull spots even after cleaning.

Household ammonia may make the cleaning job easi- er. Place 1/2 cup (125 ml) 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:

oBe careful where the oven cleaner is sprayed.

oDo 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,

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

temperature sensing bulb--it could cause the oven to heat improperly. (The bulb is located at the rear of the oven..) Carefully wipe the bulb clean after each

oven cleaning, being careful not to move the bulb as a change in its position could affect how the oven bakes.

Do not spray any oven cleaner on the outside oven door, handles or any exterior surface of the oven, cabinets or painted surfaces_ The cleaner can dam- age these surfaces.

(continued next page)

Care and Cleaning/continued/

Special Care of the Continuous-Cleaning Oven Dnterior(onsomemodels)

The Continuous-Cleaning Oven cleans itself while cooking. The oven walls are finished with a special

coating that cannot be cleaned in the usual manner with soap, detergents, steel wool pads, commercial oven cleaners, coarse abrasive pads or coarse brush*

es_ Use of such cleansers and/or the use of oven sprays wilt cause permanent damage,

The special coating is a porous ceramic material,

which is dark in color and feels slightly rough to the

touch If magnified, the surface would appear as

peaks, valleys and sub-surface "tunnels," This rough

finish tends to prevent grease spatters from forming

little beads or droplets that run down the side wails of

a hard-surface oven liner, leaving unsightly streaks that require hand cleaning, Instead, when spatter hits the porous finish, it is dispersed and partially absorbed° This spreading action increases the expo-

sure of oven soil to heated air and makes it somewhat

less noticeable° Soil may not disappear completely and at some

time after extended usage, stains may appear that cannot be removed.

The special coating works best on small amounts of spatter. It does not work well with larger spills,

especially sugars, egg or dairy mixtures_ The oven bottom does not have the continuous cleaning oven coating and can be removed and cleaned with a com- mercial oven cleaner,

This special coating is not used on the oven shelves, oven bottom or the inside of the oven door. Remove these to clean with a commercial

oven cleaner to prevent damaging the Continuous-

Cleaning Oven coating. Make sure the oven bottom is in place before

you turn the oven on for any reason.

Use care in removing and replacing the oven bottom and shelves and in placing and removing dishes and food to avoid scratching, rubbing or other-

wise damaging the porous finish on the oven walls.

To Clean the Continuous-Cleaning Oven:

1. Let range parts cool before handling, We recom- mend rubber gloves be worn When cleaning,

2. Remove shelves and cookware

3. Soil visibility may be reduced by operating the oven at 400°F (204°C)_ Close the door and turn OVEN CONTROL knob to 400°F (204°C)_ Time for at least four hours. Repeated cycles may be necessary before improvement in appearance is apparent°

Remember: During the operation of the oven, the door and other range surfaces will get hot enough

to cause burns. Do not touch. Let the range cool

before replacing the oven shelves.

4. If a spillover or heavy soiling occurs on the porous surface, as soon as the oven has cooled, remove

as much of the soil as possible using a small amount of water and a stiff-bristle nylon brush. Use

water sparingly and change it frequently, keeping it as clean as possible, and be sure to blot it up with

paper towels, cloths or sponges Do not rub or

scrub with paper towels, cloths or sponges, since they will leave unsightly lint on the oven finish_ if water leaves a white ring on the finish as it dries, apply water again and blot it with a clean sponge, starting at the edge of the ring and working toward

the center.

The oven bottom has a porcelain enamel finish. The oven bottom comes out for cleaning away from the Continuous-Cleaning Oven,

The inside of the oven door has a porcelain enam-

el finish. The oven door lifts off for cleaning away

from the Continuous-Cleaning Oven. For instructions

on how to clean the inside of the oven door refer to

the Lift-Off Oven Door section

Do not use soap, detergent, steel wool pads,

commercial oven cleaner, silicone oven sprays, coarse pads or coarse brushes on the porous surface, These products will spot, clog and dam-

age the porous surface and reduce its ability to work_

Do not scrape the porous surface with a knife or spatula---they could permanently damage the

finish,

Removable Kick Panel (onsomemodels)

The kick panel may be removed for cleaning under the range,.

To remove, lift up the bot- tom 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 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 heavy, 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.

Removable Broiaer Drawer (onsomemodels)

To remove:

1. When the broiler is cool, remove the grid and pan°

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

one inch.

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

To replace:

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

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:

1. 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.

UNSTALLATBONgNSTRUCTBONS

FOR YOUR SAFETY

If you smell gas:

1. Open windows,

2. Don't touch electrical switches.

3. Extinguish any open flame.

4. Immediately call your gas supplier.

FOR "fOUR SAFETY

Do not store or use combustible materials, gaso- line or other flammable vapors and liquids in the

vicinity of this or any other appliance.

BEFORE YOU BEGIN

Read these instructions completely and carefully.

IMPORTANT: Save these instructions for the local electrical inspector's use. INSTALLER: Leave these instructions with the appliance after installation is completed.

CONSUMER: Keep this Use and Care Manual and the Installation Instructions for future use.

This appliance must be properly grounded.

WARNING

Improper installation, adjustment, alteration, ser- vice or maintenance can cause injury or property damage. Refer to this manual. For assistance or additional information, consult a qualified

installer, service agency, manufacturer (dealer) or the gas supplier.

CAUTION

Do not attempt to operate the oven of this range during a power failure (Electric Ignition models only).

DMPORTANT

Remove all packing material and literature from oven before connecting gas and electrical supply

to range.

DBlVIENSIONSAND CLEARANCES

Provide adequate clearances between the range and adjacent combustible surfaces.

Depth withdoor closed

(Includes door handle):

30"

cm)--*_--I"""'_ 28¼" (71,8 cm)*--(76,2

(Glass door)

27½" (69,9 cm)

(Porcelain door)

Depth with door open:

46%" (117,8 cm)

(Glass door)

36¼"±_A"

(92ol cm ±6 ram)

r 1 Iil...........Ill

I°"°"'°'...........=°-ql t!! 0°0,.,o.° ,- ouoonetsabove

30" (76.2 cm) t3"

18,, M)._nImom_ t- _2,sore)

..... To waif on either side

_(45 7cm)

To cabinets

=_below cook-

top and at range back

t@PORWAIITSAFETY IN,<;TFIUOWIONS

o instalation of this range must conform with local

codes, or in the absence of local codes, with the

National Fuel Gas Code, ANSI Z223.1, latest edi- tion. In Canada, installation must conform with the current Natural Gas Installation Code,

CAN/CGA-IB149.1 or the current Propane

Installation Code, CAN/CGA-B149o2 and with

local codes where applicable.

This range has been design-certified by the American

Gas Association according to ANSI Z21.1, latest edi- tion and Canadian Gas Association according to CAN/CGA-1 1 latest edition As with any appliaHce using gas and generating heat, there are certain safe- ty precautions you should fotowo You will find these precautions in the Important Safety Instructions sec- tion in the front of this manual Read them carefully

o Have your range installed by a qualified installer or

service technician

o Your range must be electrically grounded in accor-

dance with local codes or, in the absence of local

codes, in accordance with the National Electrical

Code (ANSlINFPA 70, latest edition). In Canada,

electrical grounding must be in accordance with the

current CSA-C221 Canadian Electrical Code Part 1

and/or local codes See Electrical Connections in

this section

o Before installing your range on linoleum or any other

syntfletic floor covering, make sure the floor cover-

ing can withstand 180°F (82°C) without shrinking, warping or discoloring. Do not install the range over carpeting unless a sheet of 114" (6 mm) thick ply- wood or similar insulator is placed between the

range and carpeting

oMake sure the wall coverings around the range can

withstand heat generated by the range up to 200°F

(93°C).

o Avoid placing cabinets above the range° To reduce

the hazard caused by reaching over the open flames

of operating burners, install a ventilation hood over

the range that projects forward at least 5" (I2.7 ore)

beyond the front of the cabinets.

oThe ventilating hood must be constructed of sheet

metal not less than 0.0122" (31 mm) thick. Install

above the cooking top with a clearance of not less

than 1/4" (6 mm) between the hood and the under-

side of the combustible material or metal cabinet.

The hood must be at least as wide as the appliance

and centered over the appliance. Clearance between

the cooking surface and the ventilation hood surface

MUST NEVER BE LESS THAN 24" (61 cm).

Installation of a listed microwave

oven or cooking appliance over the cooktop shall

conform to the installation instructions packed with

that appliance

o If cabinets are placed above the range, allow a mini-

mum clearance of 30" (76.2 cm) between the cool<- ing surface and the bottom of unprotected cabinets.

o If a 30" (76.2 cm) clearance between cooking sur-

face and overhead combustible material or metal cabinets cannot be maintained, protect the under-

side of the cabinets above the cooking top with not less than 1/4" (6 mm) insulating millboard covered with sheet metal not less than 0o0122" (.31 ram) thick.

oClearance between the cooking surface and protect-

ed cabinets MUST NEVER BE LESS THAN 24" (6I cm). The vertical distance from the plane of the

cooking surface to the bottom of adjacent overhead cabinets extending closer than 1" (2.5 cm) to the plane of the range sides must not be less than 18"

(45°7 cm). (See the Dimensions and Clearances illustration in this section.)

oCAUTION: Items of interest to children should not

be stored in cabinets above a range or on the back-

splash of a range--children climbing on the range to

reach items could be seriously injured_

WAIIIIHG

Al! ranges can tip and injury could

result° To prevent accidental tipping of the range, attach an approved Anti-Tip device to the wailo (See Installing the Anti-Tip Device in this section°) To check if the device is installed and

engaged properly, carefully tip the

range forward The Anti-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 Anti-Tip

device is engaged when you push the

range back against the wall. ,, For your safety, never use your range for warming or

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

o Do not store or use combustible materials, gasoline

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

could resulL

o Do not use oven for a storage area. Items stored in

the oven can ignite.

oDo not let cooking grease or other flammable mate-

rials accumulate in or near the range.

Jnsta nation Bnstructions

GENERAL

° See Dimensions and Clearances in this section for

all rough-in and spacing dimensions,, These dimen- sions must be met for safe use of your range, The location of the electrical outlet and pipe opening (see Gas Pipe and Electric Outlet Locations) may be adjusted to meet specific requirements,

• The range may be placed with 0" (0 cm) clearance (flush) at the back wall and side walls of the range,,

LOCATRON

Do not locate the range where it may be subject to strong drafts° Any openings in the floor or wall behind the range should be sealed. Make sure the openings around the base of the range that supply fresh air for combustion and ventilation are not obstructed by car- peting or woodwork_

PROTECT YOUR FLOOR

Your range, like many other household items, is heavy and can settle into soft floor coverings such as cush-

ioned vinyl or carpeting. Use care when moving the

range on this type of flooring. It is recommended that the following simple and inexpensive instructions be fol!owed to protect your floor,

The range should be installed on a sheet of plywood

(or similar material). When the floor covering ends at

the front of the range, the area that the range will rest on should be built up with plywoodto the same level or higher than the floor covering. This will allow the

range to be moved for cleaning or servicing°

MODEL AND SERUAL NUMBER LOCATION

Depending on your range, you'll find the model and serial numbers on a label on the front frame of the

range, behind the storage drawer, broiler drawer or

kick panel.

TOOLS YOU WILL NEED

° Phillips and flat-blade screwdrivers o Pencil and ruler

o Two pipe wrenches (one for backup) ° 1%" open-end or adjustable wrench

o Nut drivers or wrenches: 3/16" and 1/4"

ADDiTiONAL MATERIALS "YOUMAY NEED

Gas line shut-off valve Pipe joint sealant or UL-approved pipe thread tape

with Teflon* that resists action of natural and LP gases

°Flexible metal appliance connector (1/2" I_D_)oA

5-foot (t.5 m) length is recommended for ease of installation but other lengths are acceptable, Never use an old connector when installing a new range.

° Flare union adapter for connection to gas supply line

(3/4" or t/2" NPT x 1/2" I,D.)

° Flare union adapter for connection to pressure regu-

lator on range (1/2" NPT x 1/2" I.D.)

*Teflon: Registered trademark of DuPont

PREPARATBON

° Remove all tape and packaging. Lift up the cooktop

(on models with dual burners) and remove any pack- ing material under it, Make sure the dual burners are properly seated and level.

= Remove plastic film that covers some chrome parts

(around oven door, side trim). =Take the accessory pack out of the oven. oCheck to be sure that no range parts have come

loose during shipping,,

+ 64 hidden pages

Sears Kenmore 75161,Kenmore 75261,Kenmore 75268,Kenmore 75168 Use & Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual