Amana ARR629 User manual

ana®
Self-Cleaning Electric Range
Use & Care Manual
TABLE OF CONTENTS
IMPORTANT SAFETY INSTRUCTIONS ............... 1-4
RANGE FEATURES ................................................. 5
QUICK REFERENCE INSTRUCTIONS ................... 6
HOW TO USE THE COOKTOP ............................ 7,8
USING THE OVEN ................................................... 9
SETTING THE OVEN FOR DELAYED BAKING .... 10
OVEN BAKING GUIDES ................................... 11-13
SOLUTIONS TO BAKING PROBLEMS ................. 14
USING THE BROILER ...................................... 15,16
BROILING CHART ................................................. 16
SELF CLEANING THE OVEN ........................... 17-19
TO INTERRUPT THE SELF CLEANING CYCLE...19
CLEANING THE RANGE ............. ,.......................... 20
CARE AND MAINTENANCE ....... ...................... 21-22
COMMONLY ASKED QUESTIONS.! .... .................. 23
HOW TO ADJUST THE OVENTEMPERATURE...24
SERVICE TONES ......... ..,........ ................................ 24
BEFORE YOU CALL A SERVICE PERSON .......... 25
Model
ARR629
Please Read Before Operating Oven

IMPORTANT SAFETY INSTRUCTIONS
READ BEFORE OPERATING YOUR RANGE
1. Be sure your appliance is properly installed and grounded by a qualified technician.
2. Never use your appliance for warming or heating the room.
3. Do not leave children alone or unattended while the range is in operation. They
should never be allowed to sit or stand on any part of the appliance.
4. Wear Proper Apparel - Loose-fitting or hanging garments should never be worn
while using the appliance.
5. User Servicing - Do not repair or relace any part of the range unless specifically
recommended in this manual. All other servicing should be referred to an authorized
technician.
6. Storage in or on Appliance - Flammable materials should not be stored in an oven
or near surface elements.
7. Do Not Use Water on Grease Fires -Smother fire or flame with a non-flammable lid,
or use dry chemical or foam-type extinguisher.
8. Use Only Dry Potholders - Moist or damp potholders on hot surfaces may result in
burns from steam. Do not let potholder touch hot heating elements. Do not use a
towel or other bulky cloth.
Surface Cooking Units
1. Use Proper Pan Size - This appliance is equipped with one or more surface units of
different sizes. Select utensils having flat bottoms large enough to cover the surface unit
heating element. The use of undersized utensils will expose a portion of the heating
element to direct contact and may result in ignition of clothing. Proper relationship of
utensil to burner will also improve efficiency.
2. Never leave Surface Units Unattended at High Heat Settings - Boilover causes
smoking and greasy spillovers that may ignite.
3. Utensil Handles Should Be Turned Inward and Not extend Over Adjacent Surface
Units - To reduce the risk of burns, ignition of flammable materials, and spillage due to
unintentional contact with the utensil, the handle of a utensil should be positioned so that
it is turned inward, and does not extend over adjacent surface units.
4. Glazed Cooking Utensils - Only certain types of glass, glass/ceramic, ceramic, earth-
enware, or other glazed utensils are suitable for range-top service without breaking due
to the sudden change in temperature.
Ovens
1.Use Care When Opening Door- Let hotairor steam escape before removingor replacing
food.
2. Do Not Heat Unopened Food Containers - Build upof pressure may cause container
to burst and result in an injury.
3. Keep Oven Vent Ducts Unobstructed.
4. Placement of Oven Racks - Always place oven racks in desired location while oven is
cool. If rack must be moved while oven is hot, do not let potholdercontact hot heating
element in oven.

IMPORTANT SAFETY INSTRUCTIONS CONT.
?
Self Cleaning Oven
1. Do Not Clean Door Gasket - The door gasket isessential for a good seal. Care should
be taken not to rub, damage, or move the gasket.
2. Do Not Use Oven Cleaners - Nocommercial ovencleaner or ovenlinerprotectivecoating
of any kind should be used in or around any part of the oven.
3. Clean Only Parts Listed In This Manual.
4. Before Self Cleaning the Oven - Remove broiler pan, other utensils, and oven racks.
Conventional Coil Cooking Surfaces
1. Clean Cooktop with Caution - If a wet sponge or cloth is used to wipe spills off a
hot cooking area, be careful to avoid steam burns. Some cleaners can produce
noxiousfumes if applied to a hot surface.
2. Make Sure the Burner Bowls or Reflector Pans Are in Place. If they are not in
place during cooking you may subject wiring or components underneath to damage.
3. Do not use aluminum foil to line surface unit burner bowls or oven bottoms,
except as suggested in the Use and Care Manual. Improper installation of these
liners may result in a risk of electric shock or fire.
4. Do Not Soak Removable Coil Heating Elements. The elements should not be
immersed in water.
Ventilating Hoods
1. Clean Ventilating Hoods Frequently - Grease should not be allowed to accumulate on
hood or filter.
2. When flaming foods underthe hood, turn the fan off. The fan, ifoperating,may spread the
flame.
IN CASE OF FIRE
Fires can occur as a result of over cooking or excessive grease. Though a fire is unlikely,
if one occurs proceed as follows:
Surface Element Fire
1. DO NOT turn on a range vent hood. The flames could be drawn into the hood where
more damage could result.
2. Smother the fire with a non-flammable lidor baking soda, or use a Class "ABC" or "BC"
extinguisher. Not water. Not salt. Not flour.
3. As soon as it issafe to do so, turn the surface element controls to "OFF."
Oven Fires
1. Ifyou see smoke from your oven, do not open the door.
2. Turn the oven control to "OFF"
3. As an added precaution, turn off the power at the main circuit breaker or fuse box.
4. Turn on the range vent hood or exhaust fan, if you have one, to remove smoke.
5. Allow food or grease to burn itself out in the oven.
OF COURSE, IF SMOKE AND FIRE PERSIST, CALL TH.F=FIRE DEPARTMENT.
Ifthere is any damage to components, call your repair service before using the range or
cooktop agairi.

IMPORTANT PRECAUTIONS
• Do not cook food directly on the cooktop surface; always use cookware.
•Do not mix household cleaning products. Chemical mixtures may interact, with
objectionable or even hazardous results.
•Do not put plastic items on warm cooking areas. They will stick and melt.
•Do not slide rough metal objects across rangetop surface. Scratching or metal
marking can result.
•Do not use cookware with rough bottoms. They may scratch the surface of the
element. Glass and glass-ceramic cookware can be used on coil elements.
•Do not use a sponge or dishcloth to clean the rangetop. A film of soil-laden
detergent water may collect on the rangetop. If this should happen, Amana
ASAP TMCleaner-Conditioner will remove the stain.
• Do not leave fat heating unless you remain nearby. Fat can ignite if overheated
by spilling onto hot surfaces.
•Do not allow pans to boil dry on high settings as this can cause damage to the
cooking surface and the pan.
• Do not use the rangetop surface as a cutting board.
CONGRATULATIONS!
You have purchased an appliance that when operated correctly, should
give you years of top quality performance. Your range was designed with
safety in mind to give you cooking convenience and enjoyment. Read this
book carefully before operating your new range and keep it nearby to refer to
when necessary.
I_or future reference, record basic range information found on your range
serial plate and retain a copy of your sales receipt for proof of purchase. The
product serial plate is located on the oven frame below the oven door. (Open
the oven door to see the serial plate.)
t. Model Number
Color
2. Dealer's Name
Address
3. Date Purchased
4. Installer's Name
Address
Serial Number
Manufacturing No.
Phone Number
Date Installed
Phone
5. Dealer Recommended Service Center
Phone
Address

RANGE FEATURES
Door Lock Lever
Broiler Element
Bake Element
OVEN
m
0
@
_) --1 Oven Shelves
_) |5 rack Positions
®
CONTROL KNOBS
Surface Burner Indicators
@'@
CLOCK DISPLAY
Cdmcel
0DELAY _!
o_o./-/Fa. I _N 000 o
CLEAN I m m •,
STOP CLEAN LOCKIHJ
•,.E. LJ LI LI LI"A_ ..o,_1
I
Time/Temp. Set
0
O O O O O 0 0
Minute Clock S?op Cook Cleon Broil Balm
Timer Time Time Temp.

QUICK REFERENCE INSTRUCTIONS
Congratulations on the purchase of your new range. We have made every effort to
make this range easy to learn and easy to use. To secure the maximum
performance from your range it should be installed and used according to the safety
instructions. The instructions below have been prepared as a quick reference. If
you have any problems or unanswered questions, while using these directions, refer
to the detailed sections in your use and care manual.
MAKE SURE YOU HAVE READ ALL OF THE SAFETY INSTRUCTIONS
BEFORE YOU BEGIN TO OPERATE YOUR RANGE.
CLOCK AND OVEN CONTROLS
SETTING THE CLOCK
1, Push the Clock Button,
2. Turn the TimeiTemp Set knob to the
desired time of day.
SETTING THE MINUTE TIMER
1. Push the Minute Timer button,
2. Turn the TimeFFemp Set knob to the
desired amount of time. The timer can
be set from 5seconds to 11 hours and
59 minutes.
To Cancel the Minute Timer PUSH the Minute Timer button
and hold it down for 3 seconds.
Pressing the cancel button will cancel a cooking function.
C_¢e/ I DELAY
OCLEAN
STOP
TIME H'00c.,. Time/Temp. Sot
©
• • 0
Minute tie€It _'op
Timer Time
0 0 0 0
Cook G_on Br_ Boke
Time Temp.
BAKING AND BROILING
1. Push the button that corresponds with
the function you desire.
2. Turn the TIME/TEMP set knob to
adjust the temperature.
3. After 3 seconds the oven will start.
SETTING DELAYED
BAKE
1. Push the BAKE button.
2. Turn the TIMEiTEMP knob to the
desired temperature.
3. Push the COOK TIME button.
4. Turn the TIME/TEMP set knob to
the desired cooking time.
5. Push the STOP TIME BUTTON.
6. Turn the TIME/TEMP knob to the
desired stopping time.

HOW TO USE THE COOKTOP
1. USE THE PROPER PAN SIZE
Select utensils that have flat bottoms large enough to cover the element.
Using undersized utensils will expose a portion of the burner to direct contact
with clothing or spillovers. A utensil that is correctly sized will also improve
efficiency.
2. NEVER LEAVE SURFACE UNITS UNATTENDED
At high heat settings boilovers can cause smoking or fire.
3. GLAZED COOKING UTENSILS
Only certain types of glass, glass/ceramic, earthenware or other glazed
utensils are suitable for use with range top. Due to the sudden change in
temperature some glazed utensils may break.
4. UTENSIL HANDLES SHOULD BE TURNED INWARD
A handle that extends away from the range could be unintentionally tipped.
COOKING UTENSILS
GLASS-CERAMIC cookware responds
slowly to temperature changes. Itresponds
best to long and slow heating of liquids.
ALUMINUM Responds quickly to tem-
perature changes. It responds best for
frying, braising and roasting.
CAST IRON responds slowly to tempera-
ture changes. It responds best for long low
heat cooking and pan frying.
STAINLESS STEEL is usually combined
with another metal such as copper, to
better respond to temperature changes. It
may be used for soups, sauces, vegetables
and general cooking.
COPPER, TIN-LINED cookware responds
quicklytotemperature changes. It is excel-
lent for gourmet cooking, wine sauces and
egg dishes.
ENAMELWARE is stain resistant
porcelain overrnetal. The cooking time
can be determined by the base metal,
however, lower temperatures are
usually recommended. Choose utensils
with...
•FLAT BOTTOMS AND STRAIGHT
SIDES
•HANDLE WEIGHT THAT DOES NOT
TILT THE PAN
• MATCH THE PAN SIZE TO THE
BURNER SIZE
To avoid damage to the cooktop, do
not use any cooking utensil that
overhangs the surface element by
more than one inch.
7

OPERATING THE COOKTOP
SE'n'ING THE SURFACE CONTROLS KNOBSETTINGS
To Use
Push In and Turn the control to the desired
setting. The surface unit indicator will light.
When finished
Turn all controls to "Off". The surface unit
indicator lights will turn off.
COOKING ON THE SURFACE OF YOUR
RANGE
Cooking on the surface of your electric range
is done by conduction. When the unit is
turned on, an electric current heats the ele-
ment. The element will heat the pan when
they are in proper contact. Your range is
equipped with reflector pans. The element
rests on the reflector pan. The reflector pan
reflects heat to the bottom of your cooking
utensil and catches spillovers.
The controls for the surface of the range are
located on the backguard. You must Push In
and Turn the controls. They can be adjusted
in either direction. The illustration on the top
right of each knob will show the burner it will
operate.
Each dial can be set to any required cooking
temperature. In addition, there are distinct
"click" features for "HI", "LO", and "OFF".
The element will cycle on and off to maintain
the desired temperature. The temperature
you select should be based on the amount of
food and the type of utensil. The following
guide will help you prepare the average
family meal.
"LO" should be used for food that is
prepared at less than boiling tempera-
tures. It can also be used to keep food
and beverages at serving tempera-
tures.
"2" through "4" can be used to maintain
boiling of larger amounts of food, low
temperature frying and to maintain
correct pressure in a pressure cooker.
"5" through "6" should be used to
maintain boiling of larger amounts of
food, low temperature frying and to
maintain correct pressure in a pres-
sure cooker.
"7" through "9" can be used to fry meat,
poultry or to maintain deep-fat frying
temperatures.
"HI" should be used to bring food to
boiling temperatures.
If electric cooking is new to you, some
of the processes will differ from those you
experienced with a gas range. Heat up and
cool down times for your elements will be
different depending on the chosen setting.
Remember the element willretain heat after
it has been turned off. This heat can some-
times help finish cookingthe food.

USING THE OVEN
OVEN SHELVES
Both oven racks may be used for conven-
tional baking and roasting. They will pull to
a"stop" position without tipping.
To Remove The Racks:
1. Pull the rack forward to the first "stop"
position.
2. Raise the forward edge of the rack (as
shown below) and pull it past the sec-
ond "stop".
OVEN TIPS
•Use care when you open the oven door.
Let any hot air or steam escape before
removing or replacing food.
• Avoid frequent dooropenings. Usethe
oven light to view the food.
• For possible pie or casserole overflow,
cut a piece of aluminum foil slightly
larger than the utensil, and turn up the
edges.
SHELF ARRANGEMENTS
The oven provides five different shelf po-
sitions. The shelves should be arranged
before preparing foods or turning "ON" the
oven, Refer to the section in this manual
on BROILING to identify each shelf posi-
tion,
PAN PLACEMENT
When placing baking pans and cookie
sheets in the oven, the pans should be
kept adistance of two ihches from the side
and rear walls. If roasting or baking pans
are placed on different shelves, they
should be staggered so that one is not
located directly under another. This will
assure good distribution of heat and will
allow food in both pans to be thoroughly
cooked.
To Avoid a Possible Fire: Never
cover the oven racks, oven
bottom, or oven elements with
aluminum foil. Covering the oven
racks will seriously affect baking
results.
To reduce the risk of food poisoning
due to bacterial growth and the pro-
duction of toxins: never hold meat,
poultry, milk, eggs, or fish products
more than two hours.
•The safest foods to use are frozen
cassel'oles and main dishes, or non-
frozen soups or casseroles which
do not contain meat, milk, eggs or
fish.

SETTING THE CONTROLS
BAKING /ROASTING
TO USE
1. Press the Bake Temp button.
.
.
BAKE
and o will light in the display.
Turn the Temp. Set knob to adjust the
temperature.
The oven will begin cooking in 3 sec-
onds and ON will light in the display.
ture display will drop to 100 °. As the oven
heats the temperature will rise on the display
until it reaches the set temperature. If you
want to adjust the oven temperature while
you are cooking, Press the Bake Temp but-
ton and adjust the temperature using the
Temp Set knob.
WHEN FINISHED:
1. Press the Cancel button.
WHAT TO EXPECT:
When the oven begins to heat the tempera-
..... [ "D" -IN 950° J .............
_O L. "_DU,=, _ 0
O00000•
NIR_ _o_ S_p co_ €le_. aro_ _o_
TINt rime rlm, _
SETTING THE OVEN FOR DELAYED BAKING
1. Press the Cook Time button. OVEN
and TIME will light in the display.
2. Turn the Time Set knob untilthedesired
amount of cooking time is displayed.
3. Press the Stop Time button. STOP TIME
and the earliest possible stopping time
will light in the display.
4. Turn the Time Set knob to the time of
day you want the oven to stop. DELAY
OVEN will light in the display.
5. Press the Bake Temp button. BAKE will
light in the display.
6. Turn the Temp Set knob to adjust the
oven temperature. The temperature
can be adjusted from 170 ° to 550°E
7. The oven will begin cooking at the pre-
set time and ON will light in the display.
8. When the cycle is complete the oven
will "beep" until you Press-Cancel.
WHAT TO EXPECT:
The control will automatically calculate the
starting time based on the cooking and
stopping time. The oven will begin at the pre-
determined time. DELAY will disappear from
the display and ON will light in the display.
The temperature display will drop to 100 ° and
begin to rise with the oven temperature. The
oven will automatically stop cooking at the
pre-set time. When the oven is finished cook-
ing it will continue to "beep" until you press
the Set/Cancel button.
NOTE: You can check any of the pre-set
times by pressing the
corresponding buttons, For
example, to check the stop time
Press the Stop Time button.
ca.cml
0:.2,s°° o
0 0 • • 0 0 •
Mid.t, cl_* stop c_** cl#n atoll sere
rlm,r Time r*_
lO

OVEN BAKING GUIDE
Hot Oven 400 ° - 500°F •Moderate Oven 350 ° - 375 ° •Slow Oven 300 ° - 350°F
Follow this guide for time and temperature unless they are given in the recipe you are using.
Baking time will vary with temperature of ingredients and size and type of utensil being used.
However, if the oven temperature is correct, the time should not vary more than that given
in the guide.
BAKING TEMPERATURE/TIME
FOOD DEGREES MINUTES
YEAST BREADS
Bread ............................................................................. 400 °....................... i......... 45-60
Rolls ............................................................................... 375 °............................ .....25-30
QUICK BREADS
Baking Powder Biscuits ................................................. 450 ° ................................. 12-15
Muffins ........................................................................... 425 °................................. 20-25
Popovers ........................................................................ 375 °................................. 45_60
Popovers with oven meal ............................................... 350 °................................. 60-75
Nut Bread .................................. .-.................................... 400 ° ................................. 50-60
Corn Bread ............................................................ 3750-400 ° ....................................... 30
COOKIES
Drop ...................................................................... 3500-375 ° ................................. 20-25
Rolled .................................................................... 3750-400 ° ................................... 8-12
Sliced .................................................................... 3750-400 ° ,.................................. 8-12
Brownies ........................................................................ 350°................................. 25-30
PIES
Pie Shells ........................................ :.............................. 475 ° ............................. :... 10-15
Custard .......................................................................... 400 ° ................................. 35-40
Pumpkin ......................................................................... 475 ° ................................. 10-15
Apple .............................................................................. 400 ° ................................. 45-60
Berry .............................................................................. 425 ° ................................. 45-60
Mince ............................................................................. 425 ° ................................. 35-40
CAKES
8" Layer ....................................................... _.................. 375 ° ................................. 25-30
9" Layer .......................................................................... 350 °................................. 30-35
Cup Cakes ..................................................................... 375 °................................. 20-25
Loaf Cakes ...................................................................... 350 ° ................................. 45-60
Angel Food .................................................................... 350 ° ................................. 40-50
Sponge ........... ::............................................................. 350 °................................. 40-50
Jelly Roll ........................................................................ 425 °................................. 12-15
Fruit ....................................................................... 2500-275 °.............................. 2-4 Hrs.
Gingerbread ................................................................... 350 ° ................................. 30-50
11

CONVENTIONAL ROASTING
For best results, a shallow pan close to the size of the meat is recommended. The broiler
pan can be used if necessary.
Place the meat on a rack or grid with the fatty side up. Do not cover or add water.
Place the pan on the oven rack with the center of the meat in the center of the oven.
Set the Oven Control to the desired temperature. Refer to the Roast Guide in this section.
USEFUL INFORMATION
When roasting frozen meats, allow 1/3 to 1/2 more cooking time than for roasts already
thawed.
After cooking is complete, allow the roast to stand 15 to 20 minutes before carving.
Rare or medium rare meats can be removed slightly before they are ready; they will continue
to cook while the roast is standing to be carved.
Meats and poultry prepared in the dry "roasted" method should not be covered; nor should
water be added prior to roasting.
ROAST GUIDE
(An aid for roasting times and temperatures)
FOOD OVEN TEMP. MIN./LBS.
BEEF
•Roasts .................................................... 325 °
rare ....................................................................................................................... 20-25
medium ................................................................................................................. 26-30
well done .............................................................................................................. 33-35
•Rolled Roasts ......................................... 325 °
rare ....................................................................................................................... 32-36
medium ................................................................................................................. 36-40
well done .............................................................................................................. 43-45
PORK (fresh) ................................................ 325 °
•Fresh Ham (whole) ..................................................................................................... 22-28
•Loin ............................................................................................................................. 35-40
• Shoulder, Butt ............................................................................................................. 40-45
•Shoulder, Picnic .......................................................................................................... 35-40
HAM-(smoked mild cure)...350 °
•Picnic Shoulder ........................................................................................................... 30-35
FOOD OVEN TEMP. APPROX. COOK TIME IN HRS.
CHICKEN* .................................................... 375°
• 4 to 5 Ibs ......................................................................................................... 1-1/2 to 1-3/4
• over 5 Ibs............................................................................................................... 1-3/4 to 2
TURKEY** .................................................... 325°
•6-8 Ibs................................................................................................................... 3-1/2 to 4
• 8-12 Ibs ................................................................................................................. 4 to 4-1/2
•12-16 Ibs...................................................................................................................... 5-1/2
• 20-22 Ibs............................................................................................................... 7 to 8-1/2
DUCK ......................................................... 325°
• 3-5 Ibs................................................................................................................... 1-1/2 to 2
GOOSE ........................................................ 325°
•6-8 Ibs................................................................................................................... 3 to 3-1/2
* Small chickens can also be roasted at 400 ° for darker browning. If so, the cooking time
should be shortened.
•** For stuffed turkey or duck, cooking time may increase 15 to 20 minutes.
12

KEEPING FOOD WARM
The Keep-Warm oven can be helpful in many KEEP-WARM OVEN CHART
ways.
If you wish to keep the food warm
immediately after baking at a higher
temperature, set the oven to the correct
temperature (see chart) and open the oven
door for 10 to 15 minutes to allow excess heat
to escape.
NOTE: If you plan to keep food warm on a
platter, be sure the oven has cooled
after baking before placing the plat-
ters in the oven.
TO AVOID THE RISK OF FIRE, DO
NOT USE PLASTIC PLATTERS, OR
SILVER TRAYS IN THE KEEP-WARM
OVEN.
To prevent moist foods such as cooked veg-
etables, mashed potatoes, gravy, yeast rolls,
biscuits, etc., from drying out, they should be
covered tightly before being placed in the oven.
Aluminum foil is ideal for this.
Meat can be carved ahead of time and then
kept warm. Sliced meats must be covered to
prevent cut surfaces from drying. If you wish
to slice rare or medium meats you can do so
if you do not allow the cut surfaces to remain
exposed to the air. Cut the slices as
described but keep the surfaces close
together.
THAWING FROZEN FOODS
The oven may be used for thawing frozen foods.
Poultry should only be thawed until the giblets
can be removed. Thaw cut-up poultry, fish or
meat cuts just enough to separate the pieces.
Ground meat should be thawed just enough to
allow you to mix and form it. Once the food is
thawed, cook it immediately. Do not refreeze
food that has been thawed.
To thaw and freshen cooked frozen baked
goods, use the Warm setting. Wrap food loosely
to prevent drying but to permit the evaporation
of ice crystals formed during freezing. 13
BACON .............................................. 225 °
BEEF
Rare ................................................ 170°
Medium .......................................... 170°
Well Done ....................................... 170°
FISH ..........................................................
Baked or Broiled (loosely covered) 170°
HAM ................................................... 170°
LAMB ................................................. 170°
PORK
Fresh .............................................. 170°
Smoked .......................................... 170 °
POULTRY
Roasted .......................................... 170°
Fried ............................................... 170°
SEAFOOD
Baked or Fried (loosely covered) ...170°
VEGETABLES
(covered) ........................................ 170°
BISCUITS/MUFFINS ......................... 170°
CASSEROLES .................................. 200 °
GRAVY .............................................. 170°
PIZZA
(loosely covered) ............................ 225°
ROLLS
(tightly wrapped) ............................. 170 °
DEEP FAT FRIED FOOD .................. 200 °
POTATOES
Baked .............................................. 200 °
potatoes ......................................... 170°
(loosely covered) ............................ 250 °
PIES/PASTRY ................................... 170 °

BAKING PROBLEMS, REASONS WHY, WHAT TO DO:
PROBLEM REASON WHY WHAT TO DO
Cookies, biscuits, burn on bottom Oven preheat time too short. Allow oven to preheat to
desired temperature.
Oven shelf overcrowded. Select pan sizes that leave
air-space on all sides of pan.
Pan heats too fast. Use light colored baking
sheets.
Bread does not rise in oven. Oven is too hot. Reduced temperature or
recheck oven setting.
Bread loaf bakes over pan, Oven temperature too low. Recheck oven temperature
poorly shaped.
Cakes not baked in center. Oven too hot. Set oven temperature 25
degrees lower, and bake
recommended time.
Type and size of pan. Use suggested pan size,
glass baking dishes usually
bake at a lower temperature.
Cakes fell. Underbaked, oven door
opened too often. Keep oven door closed.
Bake recommended time.
Cakes not level. Range or oven shelf not level Place a marked glass
measuring cup, filled to one
marking with water, in center
of oven rack. If water level is
uneven, refer to installation
instructions for leveling range.
Pan too close to oven wall. Allow minimum of 1-1/2 inches
clearance on all sides.
Foods undercooked after
recommended cooking time has
elapsed.
Oven not up to temperature. Set oven temperature 25
degrees higher and bake
recommended time.
Improper use of foil. Foil should not be placed
on floor of oven, over a
cooking shelf or themostat
bulb.
14

USING THE BROILER
The broiler uses infra-red rays that travel in straight lines. These rays will sear the outside
of the food while locking in all the flavor and juices. The cooking area of the broiler will
get smaller as the food is moved closer to the element. In high rack positions, the rays
will not reach the corners of the broiler grid. If you have never used an "Infra-Red" broiler
follow this rule of thumb:
Outside Charred and Inside Rare .................................. High Rack position and short time
Outside Charred and inside Well Done ......................... Lower Rack position and more time
SPECIFICS
......................................... Ray covers 25% of grid
......................................... Ray covers 30% of grid
......................................... Ray covers 35% of grid
......................................... Ray covers 60% of grid
......................................... Ray covers 90% of grid
The door may be open or closed during broiling.
BROILING TIPS
1. The best foods to broil include steaks,
hamburgers, chicken, fish, pork or lamb
chops and vegetables.
2. Remove excess fat from the meat and
slash the edges to prevent them from
curling.
3. Do not pierce meats before or after
broiling. If the meat has been pierced it
may lose some juices.
4. Season the meat after it has browned.
Uncooked meat that is seasoned may
become tough.
5. Broiled food, EXCEPT FOR FISH,
should be turned at least once.
6. Fish should be broiled with the skin
side down.
7. Broil hamburgers on shelf position
4.
NOTE: The broiler does not need to be
preheated before using,
Do not line the broiler pan with
foil. Foil will not allow grease
and liquids to drain from the
food causing smoking or fire.
BROILER PAN
POSITION
Position broiler pan with short sides
parallel to the back of the oven so
that it is directly lined up under the
broiler.
15

BROILING
TO uSE THE BROILER
TO BROIL:
1. Push the Broil button. BROIL and
will appear in the display.
2. Turn the Temp Set knob to adjust the
broil temperature from "1" to "HI".
3. BROIL and ON will remain in the dis-
play.
WHEN FINISHED:
1. Push the Cancel button.
€_o=1
O
0 0
u/n_ eo_=
300 ''
•BROIL
0000•
Tl_e/Te_ s.t
0
CHOOSING A BROIL SETTING
Your range has six variable broil settings.
These settings range from "1", to "HI". The
variety of settings were designed to allow
you the freedom of controlling the oven tem-
perature during broiling.
When using the variable broil feature follow
these general rules:
•Red meats are best cooked on "HI"
•Pork is best Cooked on "5"
•Chicken is best cooked on ,'4"
•Fish is best cooked on "3"
• Fruit or Vegetables are best on "3"
• Breads are best toasted on "1"
NOTE: Choosing a broil setting will depend on
thetype offood you plan tocook and the tempera-
ture of the food before cooking.
BROILING CHART
FOOD BROILING TIME (MIN.)
BEEF (use rack position 2)
Steaks (1" thick)
Rare .................................... 10
Medium Rare ...................... 11
Medium ............................... 12-14
Well Done ........................... 20
Steaks (1-1/2" thick)
Rare .................................... 15
Medium ............................... 20-25
Well Done ........................... 30
Ground Beef Patties
(3/4" to 1" thick) .......................... 8-15
CHICKEN (use rack position 3)
Breast (split with ribs) .................. 20-25
Breast (boneless) ........................ 13-17
BREADS (use rack position 1)
Broil Until Toasted
FOOD BROILING TIME (MIN.)
FISH (use rack position 2)
Fillets or Steaks .......................... 10
LAMB (use rack position 2)
Chops or Steaks
1" thick ............................... 8-10
1-1/2" thick ......................... 12-14
2" thick ............................... 14-16
PORK (cured) (use rack position 2)
Bacon .......................................... 2-6
Ham Slice (cook before eating)
1/2" thick ............................ 19-20
1" thick ............................... 20-30
Ham Slice (fully cooked)
1/2" thick ............................ 10-15
1" thick ............................... 15-20
16

SELF CLEANING THE OVEN
STEPS TO FOLLOW
BEFORE SELF CLEANING
1. Remove all containers, spoon holders,
spices and etc., from the range top.
2. Remove all pots, pans and oven racks
from inside the oven. These things
will become too hot during the cleaning
cycle causing them to warp.
3. Wipe up the excess spills from the
oven interior.
4. Remove soil from the oven frame,
side of door and door liner.
TIPS ON SELF CLEANING
A small amount of smoke is normal,
excessive smoke may indicate that there
is a faulty gasket or too much food has
been left in the bottom of the oven.
The oven should always be cleaned be-
fore it gets too dirty. If you cannot clean
your oven in one cycle, repeat the clean-
ing cycle.
Never use a chemical oven cleaner.
Some chemicals may have a reaction in
the oven interior at high temperatures.
Do not clean the oven door
gasket. The gasket can be
damaged as a result of rubbing
or moving.
Oven Door Gasket
To reduce the risk of severe
burns, do not obstruct or touch
areas near the vents or range
surface. These areas become
hot during the cleaning cycle.
SUGGESTED SELF CLEANING TIMES
LIGHT TO MODERATE SOIL ..................................................... 2 HOURS
HEAVY SOIL ............................................................................... 3-4 HOURS
17

SELF CLEANING THE OVEN
SETTING THE SELF
CLEANING CYCLE
TO CLEAN:
1. Remove
.
.
.
everything from inside the
oven, and lock the door lock lever as
shown above. LOCK will light in the
display.
Push the Clean button. CLEAN will light
in the display.
Turn the Time Set knob to the desired
cleaning time. Clean can be set from 2
to 4 hours,
The oven will automatically begin to
clean in 3 seconds and ON will light in
the display.
UNLOCKED LOCKED
SETTING THE SELF-
CLEANING CYCLE TO
START AND STOP
AUTOMATICALLY
1. Remove everything from the oven and
lock the door lock lever as shown above.
LOCK will light in the display.
2. Push the Clean button. CLEAN will light
in the display.
3. Turn the Time Set knob to the desired
cleaning time. Clean can be set from 2
to 4 hours.
4. Push the Stop Time button. The earliest
possible stopping time will appear in the
display.
5. Turn the Time Set knob to adjust the
stopping time.
6. The control will automatically compute
a starting time based on the clean and
stop time you entered. DELAY CLEAN
STOP TIME and LOCK will appear in
the display.
7. When the oven begins, CLEAN and ON
will appear in the display.
0 0 0 0 •0 0
N/n._ cl_* _c_o, cl,_n arolt a=,, .....o [ , .STOPCLEAN....]..........0
0 0 •0•0 0
Do not store items on the range
top. During cooking or cleaning
these items may become too hot.
NOTE If the door is not locked "DOOR'
will appear in the display.
18

SELF CLEANING THE OVEN
WHAT TO EXPECT DURING SELF CLEANING
The oven and the clean indicator lights will
be on until the cleaning cycle is finished.
The first few times the self cleaning cycle
is used, there may be some minor smok-
ing and slight odor as the oven insulation
"cures." This will disappear after the first
few cleaning cycles.
Vapor and warm air will pass through the
oven vent. Do Not Obstruct the Air Flow.
• The outer surfaces of the range will
become hot. Do Not Touch The
Outer Areas Of The Range During
Self Cleaning.
Do not store or place any combus-
tible materials, gasoline or other
flammable liquids near your range.
TO INTERRUPT THE SELF CLEANING CYCLE
1. Press the Cancel button.
2. Do not attempt to open the door lock lever until the oven has cooled for atleast 30
minutes.
NOTE Do not use the door lock lever
when you are baking. Moving the
lever to the right may cause the
door to lock at normal bake tem-
peratures. If you accidentally lock
the door, turn offthe oven and wait
for it it cool before you attempt to
move the lock lever and re-open
the door.
Do not try to force the oven door
open. This can damage the auto-
matic door locking system.
19

CLEANING THE RANGE
PART
Elements
Broiler Pan and
Grid
Oven Control
Knobs
Outside Finish and
Baokguard
Inside Oven Door
Oven Interior
Surfaces
Oven Racks and
Storage Drawer
MATERIALS TO
USE
Soap and a
NonabrasivePlastic
ScouringPad
MildSoap and
Water
Soap and Water
Soap and Water
Soap and Water
Soap and Water
GENERAL DIRECTIONS
Do not clean.the bake element or broil element. /_.y soilwill
bum off whenthe element is heated. The bake element is
hinged and can be liftedto clean the oven bottom.
Drainfat, cool pan and gridslightly.(Do not let soiled pan and
grid stand in ovento cool.) Sprinklewithsoap. Fillthe pan
withwarm water. Let pan and grid stand for a few minutes.
Wash: scourif necessary. Rinse and dry. Option:The broiler
Ipan and grid may also be cleaned ina dishwasher.
Pulloff knobs. Wash gently but do not soak. Dry and return
controlsto oven, making sure to match fiat area onthe knob to
the fiat area onthe shaft.
Wash all glasswithclothdampened in soapy water. Rinse
and polishwitha dry cloth. If knobs are removed, do notallow
water to run down insidethe surface of glass while cleaning.
Cleantheoutsideofthedoorandthewindowareawithwarm
soapywater. DONOT deantheovendoorgasket.The
gasketshouldnotbemovedwhilecleaning.Avoidgettingany
cleaningmaterialsonthegasket.
Cool before cleaning. Frequent wiping with mildsoap and
water will prolongthe time between major cleanings.Be sure
to rinse throughly.
For heavy soil, clean by hand and rinse throughly. Remove the
drawer and racks for ease incleaning. Be sure the drawer is
drybefore replacingit.
k
To prevent the possibility of stains wipe up all spills immediately with a dry cloth. Acids will
stain even the most stain resistant materials and finishes, so take extra care when you are
cooking with vinegar, milk, lemon juice and sauces and tomatoes.
Hard To Clean Oven Racks: Sprinkle baking soda and vinegar on the racks and use a
nonabrasive scrub pad to remove the soil. If the soil is not removed place the racks in a
garbage bag with a cup ofammonia. Close the bag tightlyand leave the racksfor 24 hours.
When you are ready to open the bag, make sure you have turned it away from your face
because the odor will be strong. Rinse the racks with clean water.
20