f-=-
.
-.
.
Installing
YourRange
Your range, like many other
household items, is heavy and
can settle into soft floor coverings
such as cushioned vinyl or
carpeting. When moving the range
on this type of flooring, use care.
We recommend that you follow
these simple and inexpensive
instructions.
The range should be installed on
asheet of plywood (or similar
material) as follows: When the
jloor covering ends at the front of
the range, the area that the range
will rest on should be built up with
plywood to the same level or higher
than the floor covering. This will
allow the range to be moved for
cleaning or servicing.
Leveling the
Range
Leveling screws are located on
each corner of the base of the
range. Remove the bottom drawer
and you can level the range on
an uneven floor with the use of
anutdriver or by using pliers on
the hex flats of the leg.
To remove drawer, pull drawer
out all the way, tilt up the front
and take it out. To replace
drawer, insert glides at back of
drawer beyond stop on range glides.
Lift drawer if necessary to insert
easily. Let front of drawer down,
then push into close.
One of the rear leveling screws
will engage the ANTI-TIP bracket
(allow for some side to side
adjustment). Allow aminimum
clearance of 1/8” between the range
and the leveling screw that is to be
installed into the ANTI-TIP bracket.
Energy-Sa* Tips
Surface Cooking
●Use cookware of medium weight
aluminum, with tight-fitting covers,
and flat bottoms which completely
cover the heated portion of the
surface unit.
QCook fresh vegetables with a
minimum amount of water in a
covered pan.
●Watch foods when bringing them
quickly to cooking temperatures at
HIGH heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
●Use residual heat with surface
cooking whenever possible. For
example, when cooking eggs in the
shell, bring water and eggs to boil,
then turn to OFF position and cover
with lid to complete the cooking.
Use correct heat for cooking task:
HIGH—to start cooking (if time
allows, do not use HIGH heat to
start) .
MEDIUM HI—quick browning.
MEDIUM—slow frying.
LOW—finish cooking most
quantities, simmer-double boiler
heat, finish cooking, and special
for small quantities.
WARM-to maintain serving
temperature of most foods.
●When boiling water for tea or
coffee, heat only the amount
needed. It is not economical to boil
acontainer fidl of water for only
one or two cups.
Griddle Cooking
●Preheat griddle only when
necessary. Foods high in natural
fat, such as bacon or sausage, can
be started on acold griddle.
Grill Cooking
●Heat only half the grill when
cooking small amounts of food.
Use rear position for best results.
Oven Cooking
●Preheat oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is necessary,
watch the indicator light, and put
food in oven promptly after the
light goes out.
●Alwaysturn oven OFF before
removing food.
●During baking, avoid frequent
door openings. Keep door open as
short atime as possible if it is
opened.
●Be sure to wipe up excess spillage
before starting the self-cleaning
operation.
●Use residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.
●Cook complete oven meals
instead of just one food item.
Potatoes, other vegetables, and
some desserts will cook together
with amain-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same time.
