Frigidaire PLEF489ACA User manual

Electric
Range
mFRIGIDAIRE
Owner's
Guide
CONTENTS Page
Versi6n enespafio[ ..................................... 2
ProductRegistration ................................... 2
Important Safetyinstructions ................... 3-5
SelectingSurfaceCookingUtensils ............. 6
SpecialtyPans&Trivets ............................. 6
CanningTips & information ........................ 7
Setting SurfaceControls .......................... 7-8
ToOperatethe Warmer Zone....................... 9
OvenVent(s)andRacks ............................ 10
Air Circulation in the Oven ........................ 10
OvenBakingInformations ......................... 11
Broiling Informations ................................ 12
ConvectionCookingand Baking ............... 13
ConvectionRoasting................................. 13
Setting Side OvenControl ......................... 14
Self-CleanOvenCycle ............................... 15
PorcelainEnamelOven
Cleaning(SideOven, Ifequipped)............. 16
ToCleanthe OvenBottom ......................... 16
To Cleanthe CooktopGlass ................. 17-18
CleaningVarious Parts ofyour Range....... 19
ToRemoveand ReplaceRightOVenDoor. 20
ToRemoveand ReplaceStorageDrawer... 20
ToChangethe OvenLight ......................... 21
Avoid ServiceChecklist........................ 22-23
Warranty................................................... 24
the LOOK of better performance
318200705 (0108) Rev, B

Product Registration
Register Your Product
The PRODUCT REGISTRATION CARD
should be filled in completely, signed
and returned to Electrolux Home
Products North America.
Versibn en espafiol
Sideseaobtener una copia en espa_ol de
este Manual del Usuario, sirvaseescribir a
ladirecci6n que seincluye acontinuaci6n.
Solidte la P/N 318204016.
Spanish Owner's Guides
Electrolux Home Products North
America
Consumer Relations
P.O. Box212378
Augusta, Georgia
30917-2378
Thank you for choosing this appliance. The information contained within this
Owner's Guide will instruct you on how to properly operate and carefor you rrange,
Pleaseread through the information contained inyour literature pack to learnmore
about your new appliance.
Record Your Model and Serial Numbers
Record in the space provided below the model and serial numbers found on the serial
plated located along the upper left corner of the oven frame behind the small oven
door.
Model Number:
Serial Number:
Date of Purchase:
ThisOwner's Guide contains general operating instructions foryour range and feature
information for several models. Your appliance may not have all the described
features.
Note: The instructions appearing in this Owner's Guide are not meant to cover every
possible condition and situation that may occur. Common senseand caution must be
practiced when installing, operating and maintaining any appliance.

IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
Save these instructions for future reference.
This manual contains many important safety messages. Always read and obey all safety messages.
The safety alert symbol _1 calls your attention to safety messages that inform you of hazards that can kill or hurt you or others,
or cause damage to the product.
Indicates an imminently hazardous situation which, if not avoided may result in death or serious injury.
Indicates an imminently hazardous situation which, ifnot avoided may result in minoror moderate injury, or product-
damage-only.
All safety messages will identify the hazard, tell you how to reduce the chance of injury, and tell you what can happen if the
instructions are not followed.
All ranges can tip.
Injury to persons could result.
(_ •Install anti-tip device packed with range.
See Installation Instructions.
To reduce the risk of tipping, the range must be secured by properly installed anti-tip
bracket(s) provided with the range. To check if the bracket(s) is (are) installed properly, remove the
lower panel or storage drawer and verify that the anti-tip bracket(s) is (are) engaged. Refer to the
Installation Instructions for proper anti-tip bracket(s) installation.
• Remove alltape and packaging before using the range.
Destroy the carton and plastic bags after unpacking the
range. Never allow children to play with packaging material.
•Proper Installation-Be sure your appliance is properly
installed and grounded by a qualified technician in
accordance with the National Electrical Code ANSI/NFPA
No. 70ilatest edition, and local code requirements.
Installonly per installation instructions provided inthe literature
package for this range.
Ask your dealer to recommend a qualified technician and an
authorized repairservice.Know howto disconnect the power to
the range at the circuit breaker or fuse box in case of an
emergency.
•User servicing--Do not repair or replace any part of the
appliance unlessspecificallyrecommended inthe manuals.
All other servicingshould be done only byaqualified technician,
this may reduce the risk of personal injury and damage to the
range.
•Never modify or alter the construction of a range by
removing leveling legs, panels, wire covers, anti-tip
brackets/screws, or any other part of the product.
Stepping, leaning or sitting on the doors
or drawer of this range can result in serious injuries and
also cause damage to the range. Do not allow children to
climb or play around the range. The weight of a child on an
open door may causethe range to tip, resulting inserious burns
or other injury.
_Do not use the oven for storage.
Do not store items of interest to children
in the cabinets above a range or on backguard of a range.
Children climbing on the range to reach items could be
seriously injured.
_Never use your appliance to warming or
heating the room.
• Storage in oron Appliance--Flammable materialsshould
not be stored in an oven, near surface units. Thisincludes
paper, plasticand cloth items, such ascookbooks, plasticware
and towels, as well as flammable liquids. Do not store
explosives, such as aerosol cans, on or near the appliance.
Flammablematerialsmay explode and result in fireor property
damage.

IMPORTANT SAFETY INSTRUCTIONS
• Do not leave children aloneiChildren should not be
left alone or unattended in the area where appliance
is in use. Theyshould neverbe allowed to sitor stand on any
part of the appliance
•DO NOT TOUCH SURFACE UNITS, AREAS NEARTHESE
UNITS, OVEN HEATING ELEMENTS OR INTERIOR
SURFACESOFTHE OVEN. Both surface and oven heating
elements may be hot even though they are dark in color.
Areas near surface units may become hot enough to cause
burns. During and after use, do not touch, or let clothing or
otherflammable materials touch these areasuntil they have
had sufficient time to cool. Among these areas are the
cooktop, surfacesfacing the cooktop, the ovenvent openings
and surfaces near these openings, oven door and window.
•Wear proper apparel--Loose-fitting or hanging
garments should never be worn while using the
appliance. Do not let clothing or other flammable materials
contact hot surfaces
•Do not usewater or flour on grease firesiSmother the
fire with a pan lid, or use baking soda, a dry chemical
or foam-type extinguisher.
•When heating fat or grease, watch it closely. Fat or
grease may catch fire if allowed to become too hot
•Use only dry potholders--Moist or damp potholders
on hotsurfaces may result in burns from steam. Do not
let potholders touch hot heating elements. Do not use a
towel or other bulky cloth instead of a potholder.
•Do not heat unopened food containers--Build-up of
pressure may cause container to burst and result in
injury.
•Remove the oven doors from any unused range if it is
to be stored or discarded.
IMPORTANT--Do not attemptto operatethe oven during
a power failure. If the power fails, always turn the ovens
off. If the ovens are not turns off and the power resumes, the
oven may begin to operate again. Food left unattended could
catch fire or spoil.
Electronic controllers can be damaged by
cold temperatures. When you use you rappliance for the
first time, or if it has not been used for a long period of
time, make surethat it hasbeen exposed to a temperature
above 0°C/32°F for at least 3 hours before connecting it
to the power supply.
IMPORTANT INSTRUCTIONS FOR USING YOUR
COOKTOP
• Know which knob controls each surface heating unit.
Use proper pan size. This appliance isequipped with one
or more surface units of different sizes.Select utensilshaving
flat bottoms large enough to cover the surface unit. The use
of undersized utensils will expose a portion of the surface
heating to direct contact and may result in ignition of
clothing. Proper relationship of utensilto the surface unit will
also improve efficiency.
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 the
utensil should be positioned sothat it isturned inward, and
does not extend over adjacent surface units.
• Never leave surface units unattended at high heat
settings--Boilovers cause smoking and greasy spillovers
that may ignite, or a pan that has boiled dry may melt.
Protective liners--Do not usealuminum foil to line oven
bottom or any other part of the appliance. Only use
aluminum foil asrecom mended for baking if usedasacover
placed on the food Any other use of protective liners or
aluminum foil may result in a risk of electric shock or fire or
short circuit
Glazed cooking utensils--Only certain types of glass,
glass/ceramic, ceramic, earthenware, or other glazedutensils
are suitable for rangetop servicewithout breaking due to the
sudden change in temperature. Check the manufacturer's
recommendations for rangetop use
Do not use decorative surface element covers. If an
element isaccidentally turned on, the decorative cover will
become hot and possibly melt. Burns will occur if the hot
covers are touched. Damage may also be done to the
cooktop.
FOR GLASS COOKTOPS ONLY
• Do not clean or operate a broken cooktop--lf cooktop
should break, cleaning solutions and spillovers may penetrate
the broken cooktop and create a risk of electric shock
Contact a qualified technician immediately
• Clean cooktop glass with caution--If a wet sponge or
cloth isused to wipe spills on a hot cooking area, be careful
to avoid a steam burn. Some cleaners can produce harmful
fumes if applied to a hot surface.

IMPORTANT SAFETY INSTRUCTIONS
•Do not place hot cookware on cold cooktop glass. This
could cause glass to break.
•Avoid scratching the cooktop glass with sharp objects.
IMPORTANT INSTRUCTIONS FOR USING YOUR
OVEN
•Usecare when opening oven door--Stand to the side of
the range when opening the door of a hot oven. Let hot air
or steam escape before you remove or replace food in the
oven.
•Keep ovens vents unobstructed. Each vent has its own
vent located on the top, near each sideand towards the back
of the cooktop. Touching the surfaces in this area when the
oven isoperating may causesevere burns. Also, do not place
plastic or heat-sensitive items on or near an oven vent. These
items could melt or ignite.
•Placement of ovens racks. Always place oven racks in
desired location while ovens are cool. If rack must be moved
while oven is hot use extreme caution. Use potholders and
grasp the rack with both hands to reposition. Do not let
potholders contact the hot heating elements in the ovens.
Remove all utensils from the rack before moving.
IMPORTANT INSTRUCTIONS FOR CLEANING
YOUR RANGE
•Clean the range regularly to keep all parts free of
grease that could catch fire. Exhaustfan ventilation hoods
and greasefilters should be kept clean. Do not allow grease
to accumulate on hood or filter. Greasy deposits in the fan
could catch fire. When you are flaming food under the hood,
turn the fan on. Referto the hood manufacturer's instructions
for cleaning.
•Kitchen cleaners and aerosols--Always follow the
manufacturer's recommended directions for use. Be aware
that excess residue from cleanersand aerosols may ignite
causing damage and injury.
SELF CLEANING OVENS
•In the self-Cleaning cycle only clean the parts listed in
this Use and Care Guide. Before self cleaning the oven,
remove the broiler pan and any utensils or foods from the
oven.
•Do not use oven cleaners--No commercial oven cleaner
or ovens liner protective coating of any kind should be used
in or around any part of the oven.
•Do not use the broiler pan without its grid. The broiler
pan and its grid allow dripping fat to drain and be kept away
from the high heat of the broiler.
• 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.
•Do not cover the broiler grid with aluminum foil.
Exposed fat and grease could ignite. •Remove oven racks. Oven racks color will change if left in
the oven during a self-cleaning cycle.
•Do not touch a hot light bulb with a damp cloth. Doing
so could cause the bulb to break, Disconnect the appliance
or turn off the power to the appliance before removing and
replacing light bulb.
I_'_'_ The health of some birds isextremely sensitive
to the fumes given off during the self-cleaning cycle of any
range. Move birds to another well ventilated room.
IMPORTANT SAFETY NOTICE
The 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 substances.
SAVE THESE INSTRUCTIONS

Selecting Surface
Cooking Utensils
Forbest result and energy conservation, choose cooking utensils that have these
characteristics:
Pansshould have flat bottoms. Check for
flatness by rotating a ruler across the
bottom. There should be no gap between
the pan and ruler.
Note: Always usea utensil for its intended
purpose. Follow manufacturer's instructions.
Some utensils were not made to be used
in the oven or on the cooktop.
Do not use griddle over
more than one burner because it could
damage your cooktop. It can also result in
exposure to carbon monoxide levels above
allowable current standards and be
hazardous to your health.
*GOOD
t t
• Flat bottom and straight sides.
• Tight fitting lids.
• Weight of handle does not tilt
pan. Pan iswell balanced.
• Pansizes match the amount of
food to be prepared and the
size of the surface element.
• Made of a material that
conducts heat well.
• Easyto clean.
• Always match pot diameter to
element diameter.
POOR
u
• Curved and warped pan
W
...... Uw
• Panoverhangs unit by more
than one-half inch or 12mm.
• Heavy handle tilts pan.
I F
• Pan is smalleror larger than
element
* Specialty pans such as lobster pots, griddles and pressure cookers may be
used but must conform to the above recommended cookware requirements.
Specialty Pans & Trivets Woks with flat bottoms suitable for use
on your cooktop are available in most
cookshop or hardware stores.
DO NOT use two elements (if the
cooktop isnot equipped with bridge el-
ement) to heat one large pan such asa
roaster or griddle, or allow cooking uten-
sils to boil dry. The bottom surface of
the pan in either of these situations could
causediscoloring or cracking of the glass
range surface.
Wire trivets: Do not use wire trivets.
Cookware bottoms must be in direct con-
tact with the surface elements.
DO NOT use a wok if it is equipped
with a metal ring. Because this ring
traps heat, the cooktop surface
could be damaged.
For glass smoothtop models, only
flat bottomed woks (without
support rings) may be used.

Canning Tips &
Information
Vl_l!'_llii_ll7 Canning can generate
large amounts of steam. Useextreme cau-
tion to prevent burns. Always raisethe lid
to vent steam away from you.
c)
1. Usetested recipesand follow instructions carefully. Checkwith the manufacturer
of glass jars for the latest canning information.
2. Use flat-bottomed canners only. Heat isspread more evenly when the bottom
surface isflat.
3. Center canner on the burner grate.
4. Start with hot water and a high heat setting to reduce the time it takes to bring
the water to a boil; then reduce the heat setting as low as possible to maintain
a constant boil.
5. It isbest to can small amounts and light loads.
Prevent damage to cooktop:
1. Do not use water bath or pressure canners that extend more than one
2.
.
inch
beyond the edge of the burner grate.
Do not leave water bath or pressure canners on high heat for an extended
amount of time.
Alternate surface units between each batch to allow the units and surrounding
surfaces to cool down. Try to avoid canning on the same burner unit all day.
Safe canning requires that harmful micro-organisms are destroyed
and the jars are sealed completely. When canning in a water bath canner, a gentle
but steady boil must be maintained continuously for the required time.
Setting Surface Controls
Do not place items
such as salt and pepper shakers,
spoon holders or plastic wrappings
on top of the cooktop when it is in
use. These items could melt or ignite.
Potholders, towels or wood could catch
fire if placed too close to the element.
1. Placethe pan on the surface element.
2. Pushin and turn the surface element control knob to desired setting.
3. The surface signal light will glow when one or more elements are turned on.
Always turn the element off before removing the pan.
Note: The size and type of utensil used, and the amount and type of food
being cooked will influence the setting needed for best cooking results.
Setting Type of Cooking
MAX (HI) Start most foods, bring water to a boil, pan broiling.
MED (5) Maintain a slow boil, thicken saucesand gravies, steam veg-
etables.
MED-LOW (2-4) Keep food cooking, poach, stew.
MIN (1-SIM) Keep warm, melt, simmer.
*The suggested settings found in the chart above are based on cooking in medium
thickness aluminum pans with lids. Settings may vary when using other types of
pans.
Ceramic Glass Cooktop
The ceramic-glass cooktop haselectric heating coils located below the ceramic glass
surface. The design of the glasscooktop outlines the area of the surface heating unit
below. Most importantly, make sure the diameter of the pan matches the diameter
of the surface unit. Heat istransferred up through the surface of the cooktop. Only
fiat-bottomed pansshould beused.Thetype and sizeof cookware, number of surface
units in useand the settings of the surface units are factors that will affect the amount
of the heatthat will spreadto areassurrounding the units. The areassurrounding the
units may become hot enough to cause burns.
The cooktop should not be used asa cutting board or work surface. Dropping heavy
or hard objects on the cooktop may crack it. Panswith rough bottoms may scratch
the cooktop surface. Placing foods directly on the smoothtop surface (without
utensils) isnot recommended asdifficult cleaning will result and foods may smoke
and cause a potential fire hazard. Never usethe griddle or similar cooking sheet on
the ceramic glass cooktop.

Setting Surface Controls
continued)
Regular Radiant
Element Control Dial
Ceramic Glass Cooktop (continued)
Types of Heating Units Used
REGULARRADIANT HEATING UNITS (some models)
The ceramic glass design shows the location of the heating surfaces.
Control knobs are used to set the heat power levels. Knobs need first to be pressed
in when at OFFposition, then turned to the desired heat settings.
A glowing red surface extending beyond the bottom edge of the cooking utensil
indicates the utensil istoo small for the unit. The control knob does not have to be
set exactly on a particular mark. Use the marks as a guide and adjust the control
knob as needed. The hot surface and surface indicator lights will glow.
NOTE: Due to the high intensity of heat generated by the surface elements, the
glass surface will turn green when the element will be turned off. Thisphenomenon
is normal and the glass will come back to its original white color after it has com-
pletely cooled down. (White glass cooktops only).
Note: A built-in protector will automatically turn off the radiant and expandable
radiant element if the ceramic-glass temperature exceeds the set limit.
Expandable & Bridge Radiant
Element Control Dial
EXPANDABLERADIANT HEATING UNITS (some models)
This heating unit adapts to both small and large heating utensils. The unit control
dial has a dual set of graduations. For small utensils usethe left side of the control
dial; for large utensils the right. Only the inner surface of the unit heats when using
it for small utensils; the whole surface heats for large utensils. The hot surface and
surface indicator lights will glow when the heating unit isturned ON.
Note: During any heat setting of the outer radiant element, the inner radiant ele-
ment cycles on and off with the outer element.
BRIDGERADIANT HEATING UNITS (some models)
Its principal advantage isto allow you to create larger cooking zone for larger pan
suchs as roaster, griddle or some other specialty pans.
Tousethe bridge element, turn the control knob on right side, to the bridge burner
graduations.
Forfull bridge element operation turn on the left rear burner.
Touse only the front element, turn the control knob on left side, to the front burner
graduations.
Indicator Lights Two different surface control lights will glow on your range: Surface Indicator Lights
and Hot Surface Indicator Lights.
=The surface indicator lights, located on the control panel, glow when any
surface unit is turned on. A quick glance at the lights after cooking is an easy
check to be sure all surface controls are turned off.
The hot surface indicators lights, located under the glass cooktop, will
come on asthe surface cooking area heats up and will continue to glow until the
glass cooktop has cooled down to a moderate level. The lights may remain on
even though the controls are turned to OFR

To Operate the Warmer
(Warm & Ready TM) Zone
WARMER ZONE
O
Warmer Zone Recommended
Food Settings
Food Item Heating
Level
Breads/Pastries LO
Casseroles LO
Dinner Plates with Food LO
Eggs LO
Gravies LO
Meats MED
Sauces MED
Soups (cream) MED
Stews MED
Vegetables MED
Fried Foods HI
Hot Beverages HI
The purpose of the warmer zone isto keep hot cooked foods at serving tempera-
ture. Use the warmer zone to keep cooked foods hot such as: vegetables, gravies,
casseroles,soups, stews, breads, pastries and oven-safe dinner plates. Always start
with hot food. Do not heat cold food on the warmer zone.
All food placed on the warmer zone should be covered with a lid or aluminum foil.
When warming pastries or breads, the cover should havean opening to allow mois-
ture to escape. Do not use plastic wrap to cover food. Plastic may melt onto
the surface and be very difficult to clean.
Useonly dishware, utensils and cookware recommended for oven and cooktop use
on the warmer zone.
Always use potholders or oven mitts when removing food from the
warmer zone ascookware and plates will be hot.
To Set the Warmer Zone Control
1. Toset the control, push in and turn the knob. Thetemperatures are approximate,
and are designated by HI, MED and LO. However, the control can be set at any
position between HI and LO for different levels of heating.
2. When done, turn the control to OFRThewarmer zone will remain warm until the
hot surface indicator light goes off.
Temperature Selection
Refer to the chart for recommended heating levels. If a particular food is not listed,
start with the medium level, and adjust as needed. Most foods can be kept at
serving temperatures by using the medium level.
Indicator Lights
The surface indicator light islocated below the warmer zone control. It turns on
when the control isset, and stayson until the control isturned off. The hot surface
indicator light, located on the control panel, will come on when the control isset
and will continue to glow until the glass cooktop has cooled down to a moderate
level.
The warmer zone will not glow red when it ishot, but becomes hot
enough to cause burns. Avoid placing hands on or near the warmer zone until the
hot surface indicator light isoff.
Warmer Zone
\\\ Hot Surface
Indicator Light

Oven Vent(s) and Racks Ovens Vents Locations
Eachoven has its own vent located on the top, near each side and towards the
back of the cooktop. When an oven ison, warm air is released through the vent;
this ventilation isnecessary for proper air circulation in the oven and good baking
results.
Arranging Oven Racks
ALWAYSARRANGE OVEN RACKS WHEN THEOVEN ISCOOL (PRIORTO OPERAT_
ING THEOVEN). Always use oven mitts when using the oven.
To remove an oven rack, pull the rack forward until it stops. Lift up front of rack
and slide out.
To replace an oven rack, fit the rack onto the guides on the oven
walls. Tilt the front of the rack upward and slide the rack back into place.
Side Oven Main Oven
Air Circulation in the
Oven
If using multiple pans, stagger as shown. If using one pan, place in center of oven.
Forbest air circulation and baking results, center pans asmuch as possible. Allow 2-
4" (5-10 cm) around the utensil(s) for proper air circulation and be sure pans do not
touch each other or the door, sides and back of oven. The hot air must circulate
around the pans in the oven for even heat to reach all parts of the oven.
10

Oven Baking Informa-
tions
For best results, preheat the oven before baking cookies, breads, cakes, pies or
pastries, etc. There is no need to preheat the oven for roasting meat or baking
casseroles.
Thecooking times and temperatures needed to bake a product may vary slightly from
your previously owned appliance.
Seestep-by-step baking instructions for right oven in the Electronic Oven Control
section.
Seeleft oven step-by-step instructions in the "Setting Left Oven Control" section.
Baking problems and solutions
Baking Problems Corrections
Cookies and
biscuits burn on
the bottom.
Cakes too dark on
top or bottom.
Cakes not done in
the center.
Cakes notleveL
Foods not done
when cooking
time is up.
Causes
• Cookies and biscuits put into the
oven before the pre-heatlng time is
completed.
• Oven rack overcrowded.
• Dark pan absorbs heat too fast.
• Cakes put into the oven before •
preheating time is completed.
• Oven rack position too high or low. •
• Oven too hot. •
• Oven too hot. •
• Incorrect pan size. •
• Pan not centered in the oven. •
• Range not level. •
• Pan too close to oven wall or rack •
overcrowded.
• Pan warped.
• Oven too cool.
• Oven overcrowded.
• Oven door opened too frequently.
• Allow oven to preheat to the selected temperature before
placing food in oven.
• Choose pan sizes that will permit 5.1 cm to 10.2 cm (2" to 4")
of air space on all sides when placed in the oven.
• Use a medium-weight aluminum baking sheet.
Allow oven to preheat to the selected temperature before
placing food in the oven.
Use proper rack position for baking needs.
Set oven temperature 25°F/12°C lower than recommended.
Set oven temperature 25°F/12°C lower than recommended.
Use pan size suggested in recipe.
Use proper rack position and place pan so there is5.1 cm to 10.2
cm (2" to 4") of space on all sides of pan.
Placemarked glassmeasuring cup filled with water on the center
of the oven rack. Ifwater level is uneven, refer to the installation
instructions for leveling the appliance.
Besure to allow 5.1 cm to 10.2 cm (2" to 4") of clearance on all
sides of each pan in the oven.
Do not use pans that are dented or warped.
Set oven temperature 25°F/12°C higher than suggested and
bake for the recommended time.
Besure to remove all pans from the oven except the ones to be
used for baking.
Open oven door only after shortest recommended baking time.
11

Broiling Informations
Broil Stop
Position
Main Oven
/
Broiling is a method of cooking tender cuts of meat by direct heat from the broil
element of the oven. Meats are placed on the broiling rack and the rack is placed
under the broiling element.
Seethe broiling instructions for main oven in the Setting Oven Controls section.
Seeside oven step-by-step instructions in the Setting Side Oven Control section.
Preheating
Preheating is suggested when searing rare steaks (remove the broiler pan before
preheating; food will stick if placed on hot metal.) Topreheat, setthe oven control(s)
to BROlLas instructed in the Settinq Oven Controls section. Wait for the element to
become red-hot, usually about 2 minutes. Preheating isnot necessarywhen broiling
meats well-done.
To Broil
Broil on one side until the food is browned; turn and cook on the other side; season
and serve.Always pull rack out to the stop position before turning or removing food.
Determining Broiling Times
Broiling times vary; watch the food closely. Time not only depends on the distance
from the element, but on the thickness and age of meat, fat content and doneness
preferred. The first side usually requires afew minutes longer than the second. Frozen
meats also require additional time.
Broiling Tips
The broiler pan and itsgrid allow dripping greaseto drain and be kept away from the
high heat of the broiler.
DO NOT use the pan without its grid. DO NOT cover the grid with foil. The
exposed grease could ignite.
Should an oven fire occur, close the oven door and turn off the oven.
Ifthe fire continues, throw baking sodaon the fire or useafire extinguisher. DO NOT
put water or flour on the fire. Flour may be explosive.
Always pull oven rack out to the stop position before turning or removing
food.
Broiler Clean-Up Tips:
• To make cleaning easier, line bottom of the broiler pan with aluminum foil. DO
NOT cover the broiler grid with foil.
• To prevent grease from baking on, remove the broiler pan from the oven assoon
as cooking is completed. Usehot pads because the broiler pan isextremely hot.
Pour off grease. Soak the pan in HOT, soapy water.
• Clean the broiler pan assoon aspossible after each use. If necessary, use soap-
filled steel wool pads. Heavy scouring may scratch the grid.
12

Convection Cooking
and Baking (ifequipped)
Air circulation
during convection cooking.
To select convection cooking mode,
press CONV BAKE ROAST button on
control panel before setting cooking
temperature and time.
The convection option, availableon some models, isan alternative to the conventional
oven cooking methods of baking/roasting.
Convection cooking is a method of cooking in which the heated air of the oven is
circulated by a fan at the rear of the oven cavity, providing better heat distribution.
This fan is covered by a baffle to circulate the air uniformly, providing even heat
distribution for faster and more even cooking, baking and browning. The heated air
penetrates food from every angle, sealing in natural moisture and flavors. The
convection fan automatically turns off when the oven door is opened and
resumes when the door is closed again. However, the heating element will stay
on.
The oven can be programmed to bake in the convection mode at any temperature
from 170°F/80°C to 550°F/288°C. Preheating the oven for 10-12 minutes is
recommended when using convection but not necessarywhen roasting or cooking
casseroles
CAUTION: Inthe convection mode, using cooking times from conventional cooking
recipes may cause food to be overcooked. For satisfactory results, use only tested
recipeswith times adjusted for convection cooking. Obtaining and using a convection
oven cookbook ishighly recommended.
Convection cooking usesa lower temperature and takes lesstime to achieve the
same results asconventional cooking. In convection mode, the actual temperature
in your oven automatically adjusts to be 25°F/12°C lower than the temperature
displayed on the oven control panel. Because of this automatic adjustment you can
enter the cooking temperature from your existing conventional cooking recipe, but
do not set the cooking time to be the same. Evenat the lower cooking temperature,
convection cooking times will be as much as 30% less than conventional cooking
times
When programming cooking times for convection cooking, enter a time that is20 to
30 percent lessthan called for in your conventional cooking recipe. After the cooking
cycle ends, decide if the food is done to satisfaction, slightly overdone or slightly
underdone (if underdone, cook a short time longer to satisfaction). Make a note of
the time and results, and with your next use of the recipe adjust cooking time
accordingly.
Convection Roasting
(If equipped)
Roasting
Pan_
When convection roasting, usethe broiler pan and grid, and the roasting rack. The
broiler pan will catch grease spills and the grid will help prevent grease spatters. The
roasting rack will hold the meat.
1. Place oven rack on bottom or next to bottom rack position.
2 Place the grid in the broiler pan. The roasting rack fits on the grid allowing the
heated air to circulate under the food for even cooking and helps to increase
browning on the underside. Make sure the roasting rack issecurely seated on the
grid in the broiler pan. DO NOT use broiler pan without the grid DO NOT cover
the grid with aluminum foil.
13

Setting Side Oven
Control
Left Oven
Temperature Control Knob
Broil Stop
Door Position
Side Oven
To Bake
1. Arrange oven racks while the oven is still cool. See "Arranging Oven Racks"
above.
2. Turn the Temperature Contro! Knob to the desired oven temperature. When the
oven isfirst turned on, the oven indicator light below the Temperature Control
Knob will glow.
3. Preheatthe oven for 10 to 12 minutes before baking. Preheating isnot necessary
when roasting, cooking casseroles or broiling most foods. When the desired
temperature isreached, the oven indicator light will go out. The light will then go
on and off asthe element cycleson and off to maintain the desired temperature.
4. When cooking isfinished, turn the Temperature Control Knob to OFF.
To Broil
1. Arrange oven rackwhile oven isstill cool. Forrare meats, position the broiler pan
closer to the element (upper position). For weIFdone foods such as chicken,
lobster tails or thick cuts of meat, position the pan further from the element (to
a lower position).
2. Turn the Temperature Control Knob to BROIL.To sear rare steaks, allow the
element to become red-hot--about 2 minutes--before placing food in oven.
3. Placethe grid on the left oven broiler pan, and then placethe meat on the grid.
DO NOT usethe broiler pan without the grid or cover the grid with aluminum foil.
The exposed fat could ignite.
4. Placethe pan on the oven rack. Closethe oven doorto the Broil Stop position
while broiling (door opened about 2 inches).
5. Broil on one side until food isbrowned; turn and cook on the other side. Season
and serve.Note: Always pull the rack out to the stop position before turning or
removing food.
6. When broiling isfinished, turn the Temperature Control Knob to OFF.
Should an oven fire occur, close the oven door and turn off the oven.
Ifthe fire contin ues, throw baking soda on the fire or usea fireextinguisher. DO NOT
put water or flour on the fire. Flour may be explosive.
14

Self-Clean Oven Cycle
(Main Oven)
_The health of some birds
isextremely sensitive to the fumes given
off during the self-cleaning cycle of any
range. Move birds to another well
ventilated room.
During the self-clean
cycle,the outside of the wall can become
very hot to touch. DO NOT leave small
children unattended near the appliance.
Aventilation systemstarts automatically;
it isnormal for the hot air to beevacuated
through the front of the appliance.
Before cleaning any part
of the oven, be sure the electronic oven
control isturned off orelse pushCANCEL
pad. Wait until the oven is cool.
_DO
hand clean door hand clean seal
Adhere to the Following Precautions:
-Allow the oven to cool before cleaning.
- Wear rubber gloves when cleaning any exterior parts of the oven manually.
DONOT use commercial oven cleaners or oven protective coatings in or around any
part of the self<leaning oven. DO NOT clean the oven door gasket. The gasket on
the oven door isessential for a good seal. Care should be taken not to rub, damage
or move the gasket. DO NOT use aluminum foil to line the oven bottom. This may
affect cooking, or the foil could melt and damage the oven surface.
A self<leaning oven cleans itself with high temperatures (well above cooking
temperatures) which eliminate soil completely or reduce it to a fine powdered ash
you can wash away with damp cloth.
Preparing for the Self-Cleaning Cycle
1. Removeexcessspillovers in the oven cavity before starting the self-clean cycle. To
clean, usehot soapy water and a cloth. Large spillovers can cause heavy smoke
or fire when subjected to high temperatures. DONOT allow food spillswith a high
sugar or acid content (such astomatoes, sauerkraut, fruit juices or pie filling) to
remain on the surface as they may cause a dull spot even after cleaning.
2. Clean all soil from the oven frame and the inner door (see illustration to right).
These areasheat sufficiently during self-cleaning cycleto burn soilon. Clean with
soap and water. Do not clean door seal because doing so can permanently
damage it.
3. Remove the broiler pan and insert all utensils and any foil. These items do not
withstand high cleaning temperatures.
4. Oven racks may be left in the oven or may beremoved. Ifthey go through the clean
cycle, their color will turn slightly dull. After the cycle iscompleted and the oven
has cooled, rub the sides or the rackswith wax paper or acloth containing asmall
amount of baby oil or salad oil. This will make the racks glide easier.
What to Expect During Cleaning
While the oven self-cleans, it heats to temperatures much higher than those used in
normal cooking. Soundsof metal expansion and contraction are normal. Odor isalso
normal asthe food soil isbeing removed. Smoke may appear through the oven vent,
located on both sides of cooking surface.
If heavy spillovers are not wiped up before cleaning, they may flame and cause more
smoke and odor than usual. This is normal and safe and should not cause alarm. If
available, use an exhaust fan during the self-cleaning cycle.
NOTE: When the oven reaches its self-clean temperature, the smoke level will be
reduced to vapor.
15

Porcelain Enamel Oven
Cleaning (Side Oven, If
equipped)
Adhere to the following cleaning
precautions:
• Allow the oven to cool before
cleaning.
• Wear rubber gloves when deaning the
appliance manually.
Remove spillovers and heavy soilsas
soon as possible. Regular cleanings
will reduce the number of future
major cleanings.
Ammonia must be
rinsed before operating the oven. Provide
adequate ventilation.
Porcelain has a smooth finish and is a type of glass fused to metal. Oven cleaners
can be used on all interior oven surfaces.
General Cleaning
Remove soils using hot, soapy water. Do not allow food spills with a high sugar or
acid content (such asmilk, tomatoes, saukerkraut, fruit juices or pie filling) to remain
on the surface asthey may cause a dull spot even after cleaning.
To Remove Heavy Soil
1. Allowadishofammoniatositintheovenovemightorforseveral hourswiththe
oven door closed. Clean softened spots using hot, soapy water. Rinsewell with
water and a clean cloth.
2. If soil remains, use a soap-filled scouring pad or a nonabrasive cleaner. If neces-
sary, use an oven cleaner following manufacturer's instructions. DO NOT mix
ammonia with other cleaners.
Adhere to the following precautions when using oven clean-
ers:
1. DO NOT spray on the electrical controls or switches because it could cause a
short circuit and result in sparking or fire.
2. DO NOT allow a film from the cleaner to build up on the temperature sensing
bulb located at the top left rear corner of the oven; it could cause the oven to
heat improperly. Carefully wipe the bulb clean after each oven cleaning, being
careful not to move the bulb. A change in its position could affect how the oven
bakes. Avoid bending the bulb and capillary tube.
3. DO NOT spray any cleaner on the oven door trim or gasket, handles or any
exterior surfaces of the range, wood or painted surfaces. The cleaner can dam-
age these surfaces.
To Clean the Oven Bottom
Clean using hot, soapy water, a mild abrasive cleanser, a soap-filled abrasive pad or
oven cleaner following oven cleaner manufacturer's instructions.
DO NOT line the oven walls, bottom, racksor any other part of the
appliance with aluminum foil. Doing so will destroy heat distribution, produce poor
baking resultsand cause permanent damage to the oven interior (aluminum foil will
melt to the interior surface of the oven).
16

To Clean the Cooktop
Glass
THIS COOKTOP ISNOT REMOVABLE.
Do not attempt to remove or lift the
cooktop.
The cooktop isdesigned to make cleaning easien Cleanups are easy when spillovers
are cleaned up immediately. Toclean, wipe with a clean, damp cloth and wipe dry.
Correct and consistent leaning is essential to maintaining your heat-resistant glass
top. Spills and spatters should be wiped up using a clean paper towel and sudsy
waten This should be done either as soon as possible after the spill occurs, after
cooking iscompleted, or at the latest, before using the cooktop again. Use caution
if the cooktop is hot. For heavy spills, spatter or burned-on materials, use a razor
blade scraper. Hold the razor blade scraper at no more than a 30° angle and remove
food spills or burned on food residue.
Finish the cleaning process by applying a recommended heat-resistant glasscooktop
cleaning cream. Apply cleaner with clean, damp paper towel. Rinse with a paper
towel dampened with clean water and wipe dry. Always wipe the cooktop thor_
oughly to avoid heating any cleaner residue.
Special Caution for Aluminum Foil and Aluminum Cooking Uten-
sils
1) Aluminum foil
Use of aluminum foil will damage the cooktop. Do not use under any circum_
stances.
2) Aluminum utensils
The melting point of aluminum being much lower than that of other metals, care
must be taken when aluminum pots or pans are used. Ifallowed to boil dry, not
only will the utensil be ruined, but also permanent damage in the form of break-
age, fusing or marking may affect the ceramic glass surface.
DO NOT usea cooktop
cleaner on a hot cooktop. Thefumes can
be hazardous to your health, and can
chemically damage the ceramic-glasssur-
face. Be sure the controls are turned to
OFF. Do not usecommercial oven clean-
erson any part of the cooktop. Damage
to the finish or parts could result.
Things to Remember
1Do not slide utensils across cooktop surface in any circumstance, doing
so may scratch or metalmark the cooktop surface.
2. AVOID using bleach and don't use ammonia to clean the ceramic surface.
3. Do not put plastic items on warm cooking areas.
4. Never slide oven racks across cooktop surface. They may scratch or metalmark
the cooktop.
5If cooktop should break, do not use cooktop or attempt to clean it. Call
your authorized service technician immediately.
6. Never use a trivet or metal stand between the cooking utensil and the ceramic
cooktop. The ceramic surface may be scratched, metal marked or etched by
such items.
7. Sugary spills can cause pitting of your cooktop surface. Therefore, you must
begin cleaning the spillswhile the cooktop isstill hot. Usecaution when following
the steps below.
a) Turn off all surface units and remove all pans immediately.
b) Wearing an oven mitt, usea razor blade scraper to scrape the hot spill out of
the cooking zone to a cooler area on the cooktop.
c) Allow the cooktop to cool.
Use and Care of Glass Surface
Problem Cause To Prevent To Remove
Fine"brown lines" Coarseparticles(salt,sand,sugaror Cleancooktop after everyuse. Tinyscratchesare not removable.They
(tiny scratchesor abra_ grit) between bottom of cookware canbe minimized bycontinual useof
sionswhich havecol- and cooktop that are not removed cleanercream.Suchscratchesdo not
lected soil), before cooking, affect cooking.
Using incorrectcleaningmaterials. Dailyuseof cleanercream.
Metal marking (mark Slidingor scrapingmetal utensilsor Do not slidecookwareacross Apply cleanercream with dampened
or black marks), ovenshelvesacrosscooktop, cooktop, papertowel to a cooledsurface.
Brown streaksand Cleaningwith a spongeor dish- Usecleanercreamcloth with Usea smallamount of cleanercream
specks, cloth that hasbeen usedfor other clean,damp papertowel, with clean,damp papertowel.
kitchentasks.
17

To Clean the Cooktop
Glass
Do not usecleaners on a
heated surface. Fumes could be
hazardous. Wait for area to cool before
cleaning. Do not use cleaner cream to
clean porcelain, paint or aluminum
because it can damage the surface.
Cleaning Materials for Ceramic-Glass Cooktop
Somecleaning materials may contain an ingredient which can damage the cooktop.
Use recommended cleaning products only (see below), Cleaner cream should be
used regularly. First use recommended products listed below, then use cleaner
cream.
Useonly recommended cleaning products and followthese basiccleaning suggestions.
1. Before the cooktop is used, thoroughly clean and saturate the cooktop with
cleaner cream.
a) Dampen clean paper towel and clean unit.
b) Wipe off with another clean, damp paper towel; then wipe dry.
2. For normaldaily cleaning, applya dab of cleaner cream in the centerof each unit-
area to becleaned. Start with approximately 1/8teaspoon (apply more if needed).
Then, proceed as stated above in a and b.
3. Make sure bottom of cookware and cooking area are clean and dry.
4. Select heat settings and cookware large enough for food and liquid.
5. Wipe up food spills and spatters before they burn into surface.
IMPORTANT: Regularly usecleaner cream. If you run out of cream, useone of the
cleaners listed. Be sure to get a new supply of cleaner cream.
Never mix cleaning products! Mixtures may interact, with damaging
or hazardous results.
Recommended cleaning products for ceramic-glass cooktop
1. Baking soda.
2. Nonqmpregnated plastic and nylon pads.
3. For burned on material, scrape with single-edged razor blade, held at a 30° angle.
4. Ceramic glass cleaning cream.
Do not use on ceramic-glass cooktop
1. Avoid pads, that can leave marks and scratches.
2. Avoid heavy-duty cleaning powders; these can scratch, depending on their
abrasiveness and cleaning pressure applied.
3. Avoid chemical oven cleaners. These can etch the cooktop surface and are
caustic.
4. Avoid rust stain removers containing hydrofluoric acid.
5. Avoid using bleach and do not use ammonia.
Special Cleaning Instructions for Mineral Deposits and Discolorations
Problem: Condensation, when cooking, often collects and drips from cookware.
The minerals found in water may causea gray or brown film to develop
on cooktop. This film is very thin and appears to be under cooktop.
Prevention: Daily and proper use of cleaner cream. Stain from mineral deposits
must be removed from the cooktop as soon as possible.
Removal:
Wet surface with water and apply cleaner cream.
Scrub with clean, damp paper towel until stain disappears.
Clean remaining paste away with damp paper towel.
Apply dab of cleaner cream and polish with clean paper towel.
18

Cleaning Various Parts
of Your Range
Before cleaning any part of the range, be sure all controls are turned OFFand the
range is cool. Remove spillovers and heavy soiling as soon as possible. Regular
cleaning will reduce the effort required for major cleaning later.
Surfaces How to Clean
Vinyl and Use hot, soapy water and a cloth. Dry with a clean cloth.
Aluminum (Trim Pieces)
Control Panel
Stainless Steel
Control panel,
Ovendoorand
Drawerfront panel
Oven Racks
Cooktop, under Cooktop,
Broiler Pan and Insert,
Door Liner, Small Oven
Oven Door
Before cleaning the controlpanel, turn all controls to OFFand remove the control knobs. To
remove, pull each knob straight off the shaft. Clean using hot, soapy water and a dishcloth. Be
sureto squeeze excesswater from the cloth before wiping the panel; especially when wiping
around the controls. Excesswater in or around the controls may cause damage to the appli-
ance. To replace knobs after cleaning, line up the flat sides of both the knob and the shaft;
then push the knob into place.
Cleaners made especially for stainless steel as Stainless Steel Magic, or other similar cleaners
are recommended. Always follow the manufacturer's instructions. Besure to rinsethe cleaners
asbluish stains may occur during heating and cannot be removed.
Remove racks. See "To remove and to replace an Oven Rack" under Setting Oven Controls.
Use a mild, abrasive cleaner, following manufacturer's instructions. Rinse with clean water
and dry. After cleaning the racks, rub the sidesof the rackswith wax paper or a cloth containing
a small amount of baby oil or salad oil (this will make the racks glide easier into the rack
positions).
Gentle scouring with a soapy scouring pad will remove most spots. Rinsewith a 1:1 solution of
clear water and ammonia. If necessary, cover difficult spots with an ammonia-soaked paper
towel for 30 to 40 minutes. Rinsewith clean water and a damp cloth and then scrub with a
soap-filled scouring pad. Rinse and wipe dry with a clean cloth. Remove all cleaners or the
porcelain may become damaged during future heating. DO NOT usespray oven cleaners on
the cooktop.
Toclean oven door, wash with hot, soapy water and a clean cloth. DO NOT immerse the door
in water.
DO NOT clean the oven door gasket. The oven door gasket is made of a woven material
which is essential for a good seal. Care should be taken not to rub, damage or remove the
gasket.
19

To Remove and Replace 1.
Right Oven Door 2.
.
The door isheavy. After
removing door, layitflat on the floor with
its inside facing down. 4.
Open the door to the fully opened position.
Pull up the lock located on both hinge supports and engage it in the hinge
levers.You may have to apply a little downward pressure on the door to pull the
locks fully over the hooks.
Grab the door by the sides, pull the bottom of the door up and toward you to
disengage the hinge supports. Keep pulling the bottom of the door toward you
while rotating the top of the door toward the range to completely disengage the
hinge levers.
To replace the door, reverse the door removal steps. Make surethe hinge sup-
ports are fully engaged before unlocking the hinge levers.
II oI'Hing elever
_, 00k ....... I_ j
Lock engaged
for door remova
Support n
Hinge Slot .
Door removeo
from range
To Remove and Replace
Storage Drawer
Pt_h down with flr_er
Figure 1 RightGlide
To Remove Storage Drawer:
1. Open the drawer to the fully opened position.
2. Locate the glide lever on each side of drawer; pull up on the left glide lever and
push down on the right glide lever (seefigure 1).
3. Pull the drawer away from the range.
To Replace Storage Drawer:
1. Pull the bearing glides to the front of the range (seefigure 2).
2. Align the drawer glides with the slots on the bearing glides.
3. Pushthe drawer into the range until the glides levers "click" (approx. 2 in.). Pull
the drawer open again to seat it into position.
4. If you do not hear the glide levers "click" or if the drawer does not feel
seated, remove it and repeat steps 1 through 3. Doing so will minimize
damage to the bearing glides. Do not try to force the drawer into place.
Figure 2
2O