Hotpoint RGH647GEJ Installation instructions

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0
How to get the best from
YourHi/Low
Cooking (hter
I
Contents
Anti-Tip Bracket
3,5,6
Shelves
9, 16
Appliance Registration
2
Thermostat Adjustment 20
Care
and Cleaning
14-18 Vent Duct
8
Clock
9 Problem Solver 21
I
Control Panels 14
Repair Service 23
Features
6
Safety Instructions 2-5
I
Installation 5
Surface Cooking
7
Leveling
5
Burners 15.18
I
Lift-Up Cooktop
16 Burner Grates IS, 18
Minute Timer 9
Control Settings
7
Model and Serial Numbers
2
Cookware Tips
7
Oven 8 Drip Pans 15, 18
Air Adjustment
19
Flame Size
7
Baking, Baking Guide 10, 11
Li~htin~ Instructions
7
I
Broiler Pan and Rack 16, 18 Warranty Back Cover
Broiling, Broiling Guide
13
I
Continuous-Cleaning 14
Control Settings 8
I
Door Removal 16
Light; Bulb Replacement 9, 17
I
Oven Bottom Removal
17
Oven Timer 9
I
Preheating 10, 1 I GE Answer Center
(R)
Roasting, Roasting Guide 12
800.626.2000
Use and Care of
gas model
RgH647GEJ
o
ttmPoINT

Help us help you... IMPORTANT
Read this book carefully.
It is intended to help you operate
and maintain your new cooking
center properly.
Keep it handy for answers to your
questions.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
Hotpoint
Appliance Park
Louisville, KY 40225
Write down the model
and serial numbers.
Y(m’11 find them on a label located
in the burner box under the
cooktop. See page 6.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your cooking center. Before
sending in this card, please write
these numbers here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your cooking center.
If you received a
damaged cooking center . . .
Immediately contact the dealer (or
builder) who sold you the cooking
center.
Save time and money.
Before you request
service . . .
Check the Problem Solver on
page 21. It lists causes of minor
operating problems that you
can correct yourself.
FOR YOUR SAFETY
If you smell gas:
1, Open windows,
2. Don’t touch
electrical switchesf
3. Extinguish any
open flame.
4. Immediately call
your gas supplier.
*Don’t turn electric switches
on or off because sparks may
ignite the gas.
FOR YOUR SAFETY
Do not store or use
gasoline or other
flammable vapors and
liquids in the vicinity
of this or any other
appliance.
SAFETY
INSTRUCTIONS
Read all instructions
before using this
appliance.
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 and requires
businesses to warn customers
of potential exposure to such
substances.
Gas appliances can cause
minor exposure to three of these
substances, namely benzene,
formaldehyde and soot, caused
primarily by the incomplete
combustion of natural gas or LP
fuels. Properly adjusted burners,
indicated by a bluish rather than
a yellow flame, will minimize
incomplete combustion. Exposure
to these substances can be
minimized further by venting
with an open window or using
a ventilation fan or hood.
When You Get Your
Cooking Center
● Have the installer show you
the location of the cooking
center gas cut-off valve and how
to shut it off if necessary.
● Have your cooking center
installed and properly grounded
by a qualified instalier, in
accordance with the Installation
Instructions. Any adjustment and
service should be performed only
by qualified gas range installers
or service technicians.
2

● Plug your cooking center into
a 120-volt grounded outlet only.
Do not remove the round
grounding prong from the plug.
If in doubt about the grounding of
the home electrical system, it is
your personal responsibility and
obligation to have
an ungrounded
outlet replaced with a properly-
(Trounded three-prong outlet in
~
accordance with the National
Electrical Code, Do not use an
cxttmsion cord with this appliance.
WARNING-AU cookin
g
ANTI-TIP bracl
centers can
tip and injury
could result.
To prevent
accidental
tipping of the
cooking center,
attach it to
the floor by
installing the
supplied. To
check if the bracket is installed
and engaged properly, carefully
tip the cooking center forward to
check if the ANTI-TIP bracket is
engaged with the leveling legs.
[f you pull the cooking center out
from the wall for any reason, make
sure the rear legs are returned to
their positions in the bracket when
you push the cooking center back.
● Be sure all packing materials
are removed from the cooking
center before operating it, to
prevent fire or smoke damage
should the packing material ignite,
s Be sure your cooking center is
correctly adjusted by a qualified
service technician or installer
for the type of gas (Natural or
LP) on which it is to be used.
Ybur cooking center can be
converted for use on either type of
~:N. See Installation Instructions.
● After prolonged use of the
lower oven, high floor
temperatures may result and
many floor coverings will not
withstand this kind of use.
Never install the cooking center
over vinyl tile or linoleum that
cannot withstand such type of
use. Never install it directly over
interior kitchen carpeting.
Using Your Cooking Center
● Don’t leave children alone or
unattended where a cooking
center is hot or in operation.
They could be seriously burned.
● Don7 allow anyone to climb,
stand or hang on the door or
cooktop. They could damage the
cooking center and even tip it over
causing severe personal injury.
● CAUTION: ITEMS OF
INTEREST TO CHILDREN
SHOULD NOT BE STORED
IN CABINETS ABOVE A
COOKING CENTER OR ON
THE COOKTOP–CHILDREN
CLIMBING ON THE COOKING
CENTER TO REACH ITEMS
COULD BE SERIOUSLY
INJURED.
● Let burner grates and other
surfaces cool before touching
them or leaving them where
children can reach them.
c Never wear loose fitting or
hanging garments while using
the appliance. Flammable
material could be ignited if
brought in contact with flame or
hot oven surfaces and may cause
severe burns.
● Never use your appliance for
warming or heating the room.
Prolonged use of the cooking
center without adequate
ventilation
can be hazardous.
s Do not use water on grease
fires. Never pick up a flaming
pan. Turn off burner, then
smother flaming pan by covering
pan completely with well fitting
lid, cookie sheet or flat tray.
Flaming grease outside a pan can
be put out by covering with baking
soda or, if available, a multi-
purpose dry chemical or foam
fire extinguisher.
Q Do not store flammable
materials in an oven or near
the cooktop.
● Do not let cooking grease
or other flammable materials
accumulate in or near the
cooking center.
● When cooking pork, follow
the directions exactly and always
cook the meat to an internal
temperature of at least 170”F.
This assures that, in the remote
possibility that trichina may be
present in the meat, it will be killed
and meat will be safe to eat.
Surface Cooking
. Always use the LITE position
when igniting top burners and
make sure the burners have ignited.
. Never leave surface burners
unattended at HI flame
settings.
Boilover causes
smoking and greasy spillovers
that may catch on fire.
c Adjust top burner flame size
so it does not extend beyond the
edge of the cooking utensil.
Excessive flame is hazardous.
3

IMPORTANT
SAFETY INSTRUCTIONS (continued)
Read all instructions before using this appiiance.
. Use only dry pot holders—
moist or damp
pot holders on hot
surfaces may result in burns from
steam. Do not let pot holders
come near open fIames when
lifting utensils. Do not use a towel
or other bulky cloth in place of a
pot holder.
● To minimize the possibility
of burns, ignition of flammable
materials, and spillage, turn the
cookware handles toward the side
or back of the cooking center
without extending over adjacent
burners,
● Always turn surface burner to
OFF before removing utensil.
c Carefully watch foods being
fried at HI flame setting.
● Never block the vents (air
openings) of the cooking center.
They provide the air inlet and
outlet which is necessary for the
cooking center to operate properly
with correct combustion.
● Do not use a wok on the
cooking surface if the wok has a
round metal ring which is
placed over the burner grate to
support the wok. This ring acts
as a heat trap which may damage
the burner grate and burner head.
Also, it may cause the burner to
work improperly. This may cause
a carbon monoxide level above
that allowed by current standards,
resulting in a health hazard.
. Fwds for frying should be as
dry as possible. Frost on frozen
foods or moisture on fresh foods
can cause hot fat to bubble up and
over sides of pan.
● Use least possible amount of
fat for effective shallow or
deep-
fat frying. Filling the pan too full
of fat can cause spillovers when
food is added.
● If a combination of oils or
fats will be used in frying, stir
together before heating, or as fats
melt slowly.
● Always heat fat slowly, and
watch as it heats.
● Use deep fat thermometer
whenever possible to prevent
overheating fat beyond the
smoking point.
● Use proper pan size—Avoid
pans that are unstable or easily
tipped. Select utensils having flat
bottoms large enough to properly
contain food avoiding boilovers
and spillovers, and large enough
to cover burner grate. This will
both save cleaning and prevent
hazardous accumulations of food,
since heavy spattering or spillovers
left on cooking center can ignite.
Use pans with handles that can be
easily grasped and remain cool,
● Use only glass cookware that
is recommended for use on gas
burners.
● Keep all plastics away from
top burners.
● To avoid the possibility of a
burn, always be certain that the
controls for
all burners are at
OFF position and
all grates are
cool before attempting to remove
a grate.
● When flaming foods under
the hood, turn the fan off. The
fan, if operating, may spread
the flame.
● If cO&ing center is located
near a window, do not use long
curtains which could blow over
the top burners and create a fire
hazard.
. If you smell gas, turnoff the
gas to the cooking center and call
a qualified service technician.
Never use an open flame to locate
a leak.
4
Baking, Broiling and
Roasting
● Do not use oven for a storage
area.
Q Stand away from the cooking
center when opening the door of
a hot oven. The hot air or steam
which escapes can cause burns
to hands, face and/or eyes.
c Don’t heat unopened food
containers in the oven. Pressure
could build up and the container
could burst causing an injury.
● Don’t use aluminum foii
anywhere in the oven except as
described in this book. Misuse
could result in a fire hazard or
damage to the cooking center.
● Use only glass cookware that
is recommended for use in gas
ovens,
● When using cooking or
roasting bags in oven, follow
the manufacturer’s directions.
● Always remove broiler pan
from the oven as soon as you
finish broiling. Grease left in the
pan can catch fire if oven is used
without removing the grease from
the broiler pan.
● When broiling, if meat is too
close to the fIame, the fat may
ignite. Trim excess fat to prevent
excessive flare-ups.
● Make sure broiler pan is in
place correctly to reduce the
possibility of grease fires.
● If you should have a grease
fire in the broiler pan, turn off
oven, and keep oven door closed
to contain fire until it burns out.

● when broiling, if meat is too
close to the flame, the fat may
ignite. Trim excess fat to prevent
excessive flare-ups.
● Iklake sure broiler pan is in
place correctly to reduce the
possibility of grease fires.
. If you should have a grease fire
in the broiler pan, turnoff oven,
and keep drawer closed to contain
fire until it burns out.
Cleaning Your
Cooking Center
● Clean only parts listed in this
Use and Care Book.
● Keep cooking center clean and
free of accumulations of grease
or spillovers which may ignite.
If You Need Service
● Read “The Problem solver”
on page 21 of this book.
● Don’t attempt to repair or
replace any part of your cooking
center unless it is specifically
recommended in this book. All
other servicing should be referred
to a qualified technician.
Installing the
Cooking Center
Your cooking center, like so many
other household items, is heavy
and can settle into soft floor
coverings such as cushioned vinyl
or carpeting.
When moving the
cooking center
on this type of
flooring, usc care.
Do not install the cooking center
over kitchen carpeting
unless you
place an insulating pad or sheet of
l/4-inch-thick plywood between
the cooking center and carpeting.
When the floor covering ends at
the front of the cooking
cente~ the
area that the cooking center will
rest on should be built up with
plywood or similar material
to the
same Ievcl or higher than the lloor
covering, This will
allow the
cooking center
to be moved tbr
cleaning or servicing.
Leveling the
Cooking Center
Leveling legs are located on each
corner of the base of the cooking
center.
Ybur cooking center must be level
in order
to produce proper cooking
and baking results. After it is in
its final location, place
a level
horizontally on an oven shelf and
check the Ievclness front to back
and side to side. Level the cooking
center by adjusting the leveling legs.
Both of the rear leveling legs will
engage the ANTI-TIP bracket (allow
fc~r some side to side adjustment).
Allow
a minimum clearance of 1/8”
between the cooking center and the
leveling legs to permit installation
into the ANTI-TIP bracket.
SAW THESE
INSTRUCTIONS
5

1. Door Handle. Lift with fingertips
und pull (0 open door,
2. Model and Serial Numbers.
Located in burner box under cooktop,
3. Oven Temp Control for Upper
Oven.
4. oven Temp Control for I,ower
oven.
5.
Clock with 4-Hour Timer.
6. Cooktop Light.
7. Surface Burners, Grates and
Chrome Drip Pans.
8. Oven Vents.
9. Lift-Up Cooktop.
10. Surface Burner Controls.
11. Cooktop Light Switch.
12. Oven Light Switch.
Lets you
turn upper and lower interior oven
I ights on and off,
13. Oven Shelves,
14. Oven Shelf Supports.
15. Oven Interior Lights.
16. Removable Oven Bottom,
17. Removable Oven Door.
18. Broiler Pan and Rack,
19. Anti-Tip Bracket.
(See Installation Instructions.)
9—————
Features of Your Cooking Center
Model RGH647GEJ
6

Surface Cooking
Automatic Ignition
Your surface burners are lighted by
electric ignition, eliminating the
need for pilot lights.
In case of a power outage, you can
light the surface burners on your
range with a match. Hold a lighted
match to the burner, then turn the
knob to the LITE position.
Use
extreme caution when lighting
burners this way.
Surface burners in use when an
electrical power failure occurs will
continue to operate normally.
Surface Burner Controls
Knobs that turn the surface burners
on and off are located on the lower
front panel. The two on the left and
the two on the right are marked as
to which burners they control.
To Light a Surface Burner
M!!!!!!!!
E
./
,,
,,
Push the control knob in and turn it
to LITE. You will hear a little
clicking noise—the sound of the
electric spark igniting the burner.
After the burner ignites, turn the
knob to adjust the flame size.
. Always have cookware on the
grate before turning on a burner.
The finish on the grate may chip
without cookware to absorb the heat.
● Check to be sure the burner you
turned on is the one you want to use.
. Be sure the burners and grates are
cool before you place your hand, a
potholder, cleaning cloths or other
materials on them.
How to Select Flame Size
The flame size on a gas burner
should match the cookware you
are using.
NEVER LET THE FLAME
EXTEND UP THE SIDES OF
THE COOKWARE. Any
flame
larger than the bottom of the
cookware is wasted and only
serves to heat the handles.
When using aluminum or
aluminum-clad stainless steel
pots and pans,
adjust the flame so
the circle it makes is about 1/2 inch
smaller than the bottom of the
cookware.
When boiling, use this same flame
size—1/2 inch smaller than the
bottom of the cookware—no matter
what the cookware is made of. Foods
cook just as quickly at a gentle boil
as they do at a furious rolling boil. A
high boil creates steam and cooks
away moisture, flavor and nutrition.
Avoid it except for the few cooking
processes which need a vigorous
boil.
When frying or warming foods
in stainless steel, cast iron or
enamelware,
keep the flame down
lower—to about 1/2 the diameter
of the pan.
When frying in glass or ceramic
cookware,
lower the flame even
more.
7
Top-of-Range Cookware
Aluminum: Medium-weight
cookware is recommended because
it heats quickly and evenly. Most
foods brown evenly in an aluminum
skillet. Minerals in food and water
will stain but will not harm
aluminum. A quick scour with a
soap-filled wool pad after each usc
keeps aluminum cookware looking
shiny new. Use saucepans with
tight-fitting lids for cooking with
minimum amounts of water.
Cast Iron: If heated slowly, most
skillets will give satisfactory
results.
Enamelware: Under some
conditions, the enamel of some
cookware may melt. Follow cookware
manufacturer’s recommendations
for cooking methods.
Glass: There are two types of glass
cookware—those for oven use only
and those for top-of-range cooking
(saucepans, coffee and teapots).
Glass conducts heat very slowly.
Heatproof Glass Ceramic: Can
be used for either surface or oven
cooking. It conducts heat very
slowly and cools very slowly.
Check cookware manufacturer’s
directions to be sure it can be used
on gas ranges.
Stainless Steel: This metal alone
has poor heating properties,
and is usually combined with
copper, aluminum or other metals
for improved heat distribution.
Combination metal skillets generally
work satisfactorily if used at
medium heat as the manufacturer
recommends.
Cooktop Light
A full-width fluorescent light in the
backsplash illuminates the cooktop.
Press the SURFACE LIGHT
switch under the upper control
panel to turn the light on and off.
.

Using Your Oven
Before Using Your Ovens
1. Look at the controls. Be sure
you understand how to set them
properly.
2. Check the insides of the ovens.
Look at the shelves. Practice
removing and replacing them
while the oven is cool.
3. Read the information and tips
on the following pages.
4. Keep this book handy where you
can refer to it—especially during
the first few weeks of getting
acquainted with your oven.
Automatic Ignition
The oven burners on your range
are lighted by electric ignition.
The ovens and broiler cannot be
operated in the event of a power
failure.
To light the burners,
turn the
OVEN TEMP knobs to the desired
temperature. The burner should
ignite within 60 seconds.
CAUTION: DO NCYf MAKE ANY
ATTEMIT TO OPERATE THE
ELECTRIC IGNITION OVENS
DURING AN
ELE~RICAL
POWER FAILURE. Resumption
of electrical power when OVEN
TEMP controls are in any position
other than OFF will result in
automatic ignition of the oven
burners and could cause severe
burns if, at the time, you were
attempting to light a burner
with a match.
An oven burner in use when an
electrical power failure occurs will
continue to operate normally.
Oven Vent
Your oven is vented through ducts
at the rear of the range (see page 6).
Do not block these ducts when
cooking in the oven—it is important
that the flow of hot air from the oven
and fresh air to the oven burner be
uninterrupted. Avoid touching the
vent openings or nearby surfaces
during oven or broiler operation—
they may become hot.
● Vent openings and nearby
surfaces may become hot. Do not
touch them.
● Handles of pots and pans on the
cooktop may become hot if left
too close to the vent.
● Do not leave ~lastic items on
the cooktop—they may melt if
left too close to the vent.
Oven Temperature Control
The OVEN TEMP controls for
each oven are located on the upper
oven control panel.
L.lppcr OVCII lower ()\cll
Simply turn the knob to the desired
cooking temperatures, which arc
marked in
25 “F. increments on the
dial.
After the oven reaches the selected
temperature, the oven burner cycles—
off completely, then on with a full
flame-to keep the oven temperature
controlled.
8

.
Oven Shelves
I.OUC1 ()\’cll
l,, I ‘1
The shelves are LJesigncd with
stop-locks so when placed correctly
on the shelf supports, they will stop
before coming completely out of’
[he oven and will not tilt when you
are removing food from thcm or
placing
limd on them.
When placing cookware on a shelf,
pull the she]f out to the “stop”
position. Place the cookware on
the shelf, then slide the shelf back
into the oven. This will
c1 iminatc
reaching into the hot oven.
To remove a shelf from either
oven,
pull out to stop position, lift
up on front, and pull out.
Lower-Oven Shelf Positions
The lower oven has five shelf
supports—A (bottom), B, C, D and
E (top). Shelf positions for cooking
are suggested on baking and roasting
pages.
Oven Lights
Use the switch under the upper
control panel to turn the
I ights on
and oft in the upper and lower ovens.
Oven Moisture
As your oven hctits up, the
temperature change of the air
in the
oven may cuusc water
droplets to ti~rm on the door
glass. T() prcwmt this, open the
(wcn d(mr tbr the first mi nutc
ot” (wn heat-up to let the moist
air out.
9
Clock and Timer
The Clock and Timer on your
range are helpful devices that serve
several purposes.
The Clock
To set the Clock, push the knob in
and turn the clock hands to the
right to the correct time. Then let
the knob out and continue turning
to OFF.
Timer
The Minute Timer has been
combined with the range clock.
Use it to time
all your precise
cooking operations.
Ybu’1] recognize
the Timer
as the pointer which is
different in color than the
clock
hands.
Minutes are marked up to 30 and
hours are marked up to 4 on the
center ring of the clock.
To set the Timer, turn the knob to
the left, withouf pushil?g in, until
the pointer reaches the number of
minutes you want to time.
At the end of the set time, a
buzzer sounds to tell you time is
up.
Turn the knob, without pushing
in, until the pointer reaches OFF
and the buzzer stops.
I
I
I

Baking
How to Set Your Range
for Baking
1.
Position the shelf or shelves in
the oven.
2. Close oven door. Turn OVEN
TEMP knob to desired temperature.
Preheat oven for at least 15 minutes
if preheating is necessary.
3. Place food in oven on center
of shelf. Allow at least 2 inches
between edge of bakeware and oven
wall or adjacent cookware.
If cooking on two shelves at the
same time, place shelves about 4
inches apart and stagger food on
them.
4. Check food for doneness at
minimum time on recipe. Cook
longer if necessary. Switch off
heat
and remove food.
Preheating
Preheating is very important when
using temperatures below
225”F.
and when baking foods such as
biscuits, cookies, cakes and other
pastries.
Preheating is not necessary when
roasting or for long-time cooking of
whole meals.
Shelf Positions
Most baking is done on the second
shelf position (B) from the bottom.
When baking three or four items,
use two shelves positioned on the
second and fourth sets of supports
(B& D) from bottom of oven.
Bake angel food cakes on first shelf
position (A) from bottom of oven.
Baking Tips
● Follow a tested recipe and
measure the ingredients carefully.
If you are using a package mix,
follow label directions.
● If moisture is noticeable on the
front of the oven or on the black glass
door when first turning on the oven,
leave the oven door ajar for a few
minutes or until the oven is warm.
. Do not open the oven door during
a baking operation—heat will be lost
and the baking time might need to
be extended. This could cause poor
baking results. If you must open the
door, open it partially—only 3 or4
inches—and close it as quickly as
possible.
● Do not disturb the heat circulation
in the oven with the use of aluminum
foil. If foil is used, place a small
sheet of it, about 10 by 12 inches at
the most, on a lower shelf several
inches below the food. Do not place
foil on the oven bottom.
Common Baking Problems
and Possible Solutions
PIES
Burning around edges
. Oven too full; avoid overcrowding.
. Edges of crust too thin.
. Incorrect baking temperature.
Bottom crust soggy and unbaked
● Allow crust and/or filling to cool
sufficiently before filling pie shell.
● Filling may be too thin or juicy.
● Filling allowed to stand in pie shell
before baking. (Fill pie shells and
bake immediately. )
. Ingredients and proper measuring
affect the quality of the crust. Use a
tested recipe and good technique.
Make sure there are no tiny holes or
tears in a bottom crust. “Patching”
a pie crust could cause soaking.
Pie filling runs over
● Top and bottom crust not well
sealed together.
● Edges of pie crust not built up
high enough.
● Too much filling.
● Check size of pie plate.
Pastry is tough; crust not flaky
● Too much handling.
. Fat too soft or cut in too fine.
Roll dough lightly and handle as
little as possible.
CAKES
Cake rises higher on one side
.
Batter spread unevenly in pan.
● Oven shelves not level.
● Using warped pans.
● Incorrect pan size.
Cakes cracking on top
c Oven temperature too high.
● Batter too thick, follow recipe
or exact package directions.
● Check for proper shelf position.
. Check pan size called for in recipe.
● Improper mixing of cake.
Cake falls
.
Tbo much shortening, sugar or
liquid.
● Check leavening agent, baking
powder or baking soda to assure
freshness. Make a habit to note
expiration dates of packaged
ingredients.
● Cake not baked long enough or
at incorrect temperature.
● If adding oil to a cake mix, make
certain the oil is the type and
amount specified.
Crust is hard
. Check temperature.
. Check shelf position.
Cake has soggy layer or streaks
at bottom
● Underm ixing ingredients.
● Shortening too soft for proper
creaming.
● Tbo much I iquid.
COOKIES & BISCUITS
Doughy center; heavy crust on
surface
● Check temperature.
● Check shelf position.
● Follow baking instructions
carefully as given in reliable
recipe
or on convenience food package.
● Flat cookie sheets will give more
even baking results. Don’t overcrowd
foods on a baking sheet.
● Convenience foods used beyond
their expiration date.
Browning more noticeable on
one side
c Oven door not closed properly,
check gasket seal.
● Check shelf position.
10

Baking Guide
1. Preheating is very important
2. Aluminum pans conduct heat 3. Dark or non-shiny finishes, also
when using temperatures below
quickly. For most conventional glass and Pyroceram@ cookware,
225°F.
and when baking foods
baking, light, shiny finishes give generally absorb heat which may
such as biscuits, cookies, cakes
best results because they help result in dry, crisp crusts. Reduce
and other pastries. Preheat the prevent overbrowning. For best oven heat 25°F. if lighter crusts are
oven for at least 15 minutes. browning results, we recommend desired. Rapid browning of some
Preheating is not necessary when dull
bott~m surfaces for cake pans foods can b: achieved b; preheating
roasting or for long-time cooking and pie plates. cast iron cookware.
of whole meals.
Shelf
Positions Oven Temperatures
4000-
4
7s0”
350°-4000
400°-4500
350°
400°-4250
375”
350”-3750
375°-42S0
375°-4250
350”-375”
Time,
Minutes
Cookware Comments
Bread
Biscuits ( ‘A-in. thick)
Coftcc cake
C’Orn bread or muffins
Gingerbread
Muffins
POp(wcrs
Quick Inaf bread
Yeast brcul (2 Iuaves)
Plain rolls
Sweet rolls
Shiny Cmlkie Sheet B, C
B, A
B
B
A, B
B
B
A, Et
A, B
B. A
15-20
20-30
20-40”
45-55
20-30
45-60
45-60
45-60
IO-25
20-30
30-55
10-15
45-60
Canned,
ret’rigeramd biscuits take 2 m 4
minutes less time.
Shiny Metal
Pan with
satin-finish
buttorn
Cast Iron m Glass Pan
Shiny Metal Pan with
satin-finish
bcmum
Shiny Metal Muffin Pans
Deep
Glass or Cast Irmr Cups
Preheat cast irnn pan for crisp crust
Dccrcase about 5 minutes for muffin mix.
Or bake at 450”F. for 25 minutes, then at
350°F. for 10 to 15 minutes.
Dark
metal nr glass gives deepest
browning.
Metal or Glass Loaf Pans
Metal
m Glass Loaf Pans
Shiny
Obkmg or Muffin Pans
Shinv Oblonc ur Muffin Pans
For thin rolls, Shelf’ B may be used.
For thin rnlls, Shelf’ B may bc used.
Cakes
[with(mt shurtcrring)
Angel tbmi
Jelly roll
SpOnEe
Aluminum Tube Pan
Metal Jelly
Roll Pan
Metal
m Ceramic Pan
325°-3750
375”-4000
325°-.350’
Two piece pan is convenient
Line
pan with waxed paper.
A
B
A
Cakes
Bundt cakes
Cupcakes
Fruitcakes
Layer
Layer, chncolate
Loaf’
Metal or Ceramic Pan
Shiny
Metal Muffin Pans
Mcfal or Glass Loat’or
Tube
Pmr
Shiny Metal Pan with
satin-finish bottwn
Shiny
Metal Pan with
satin-finish
bottom
Metal or Glass Loaf Pans
A, B
B
A, B
B
B
B
325”-350”
350”-3750
275”- 3000”
350°-3750
350”-375°
350”
45-65
20-25
2-4 hrs.
20-35
25-30
40-60
Paper liners produce
more moist crusts.
Use 300”F. and Shelf B for small or
individual cakes.
If baking
four layers use
shelves B and D.
Cookies
Brownies
Drop
Refrigerator
Rolled ur sliced
Fruits,
Other Desserts
Baked apples
hstard
%fdirrgs, rice
md custard
Metal
or Glass Pans
~ookie Sheet B,
C
B, C
B, C
B, C
A, B, C
B
B
325°-350”
350”-4000”
400°-4250
375”-4000”
350”-4000
300”-350”
325°
400°-4250
325°-350”
400°-425”
400°-425”
450”
325°-4000
325”-375°
300”-350”
25-35
10-20
6-12
7-12
30-60
30-60
50-90
45-70
15-25
45-60
40-60
13-t6
60-90
30-60
30-75
Bar cookies t’rnm mix use same time.
Use Shelf C and increase temperature
25 tcr 50”F. for more browning.
Cookie Sheet
Cookie Sheet
Glass mMetal Pans
Glass Custard Cups Or
;asserole (set in pan uf hot water)
Glass Custard Cups or
VasserOle
Reduce temperature to 300°F. for large
:ustard.
Cook bread or rice pudding with custard
base 80
to 90 minutes.
?ies
‘rwzcn
Meringue
lne crust
rw(j crust
%strv shell
Foil Pan on Cookie Shed
spread tO crust edges
A
B
A, B
B
B
A, B, C
A, B, C
B
Large pies use 400”F. and increase time.
TO quickly bruwn meringue use 400°F. fnr
1 tu I 1 minutes.
Custard fillings require lower temperature,
Ikmger time.
lass m Satin-finish Metal Pan
lass or Satin-finish Metal Pan
31ass m Satin-finish Metal Pan
Miscellaneous
laked pntatoes
;ca]lopcd dishes
;Ouftlcs
M on Oven Shelf
lass or Metal Pan
SIass Pan
Increase time for large amount or size
11
—.——-

Roasting
Roasting is cooking by dry heat.
Step 2: Check weight of roast.
Step 4: Most meats continue to
Tender meat or poultry can be Place meat fat-side-up or poultry cook slightly while standing after
roasted uncovered in your oven. breast-side-up on roasting rack in a being removed from the oven.
Roasting temperatures, which shallow pan. The melting fat will Standing time recommended for
should be low and steady, keep baste the meat. Select a pan as roasts is 10 to 20 minutes to allow
spattering to a minimum. When close to the size of meat as possible. roast to firm up and make it easier
roasting, it is not necessary to sear, (Broiler pan with rack is a good
baste, cover, or add water to vour
Dan for this. )
meat. Roasting is easy, just f~llow ‘
these steps:
Step 3: Turn OVEN TEMP to
desired temperature. Check the
Step 1. Position oven shelf at Roasting
G~ide for temperatures
second from bottom position (B) and approximate
cooking times.
for small size roast (3 to 5 Ibs. ) and
at bottom position (A) for larger
roasts.
Roasting Guide
. .
.
to carve. Internal temperature will
rise about 5° to
10°F.; to compensate
for temperature rise, if desired,
remove roast from oven
at 5° to 10°F.
less than temperature on guide.
Frozen Roasts
Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 15 to 25 minutes
per pound additional time (15
minutes per pound for roasts under
5 pounds, more time h- larger
roasts).
Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on packer’s label.
oven Approximate Roasting ‘rime
Type
Internal
Ikmperaturw
l)nneness
in Minutes per Pound
‘Iiunperature “h’
Meat
3 to 5-lbs.
6 to tl-lbs.
Tender cuts: rih, high qwdity
325° Rare:
24-30 18-22
sirlc)in lip, rump {Jr top r(wnd*
Medium: 29-33 1300-
1’$00
22-2s
I 500
-
1 60”
Well Llmc: 35-45 28-33 1700
-
185”
Lomb Icg or b(mc-in sh{wlder* 325” R:irc: 21-25 20-23
I 300
-
140’”
Medium
25-30
24-2X 1 50”-
If)()”
Well Dtmc: 30-35 28-33
I 70”- I x5”
Veal sh(mldcr, leg or loin*
325” Well D(mc: 35-45
30-40”
I 700
-
1 N)”
Pork loin, rib or shoulder*
325”
Well EXmc:
35-45
30-40” 170<’- 180”
Ham, prc-ccmkwt 325” To Warm: 18-23 minutes pcr lb. (any weight)
I I 5“- I 25”
Under 10 lbs.
10 to 15-lbs.
Ham, raw
325° Well Done: 27-35 24-27 I 70’”
*F(Jr boneless r[~llcd masts over 6-inches
thick,
add 5 tc) 10 minutes per lh, to times
given
above.
Pnultry 3 to 5-lbs.
over 5 Ibs.
Chicken or Duck
325° Well Dtme: 35-40
Chicken
picccs 30-35
375”
I 85°- 1900
well Done:
30-35 I 85”- 190”
10 to 15-lbs. Over
15 Ibs.
Inthigh:
Turkey 325”
Well Done:
16-22
13-19
I 85°- I 90”
12

Broiling
. Steaks and chops should be at
least 1 inch thick for best broiling
results. Pan
broil thinner ones.
Broiling is cooking food by direct
heat from above the food. Your
range has a convenient compartment
below the oven for broiling. It also
has
a specially designed broiler pan
and
rack that allow dripping fat to
drain away from the foods and be
kept away from
the high heat of
the gas flame.
Broiling Tips
● Use tongs to turn meat over—
pierced meat loses juices.
Broiling Guide
@mntity
andlor
Thickness
l/~-lh. (about X
din slices)
IstSide
I’inw,
Iinutes
!nd Side
I’ime,
Minutes
Rroil
Wsition
B
Distance from the heat source may
be changed by positioning the broiler
pan and rack on one of three shelf
positions in the broiler compartment-
A (bottom of broiler compartment),
B (middle)
and C (top).
Comments
k’()()d
Bacon
3 1/2 3
7-x
Arrange in single layer.
Space evenly. Up to 8 pdttics
take ~b(wt same time.
Ground Beef
well Lh)nc
l-lb. (4 putties)
‘Yz to X -in. thick
B
B
B
B
B, C
B
B
9-I()
Beef Steaks
Rare
Medium
Well
Il]nc
R:Irc
Medium
Well
Done
Stcztks less thim I-ire c(l[~k
through belbrc brmwring.
Pan t“rying is recommcndccl.
Slash 1:1(.
Both the oven and broiler
compartment doors should be
closed during broiling.
l-in. thick
( I I ‘Yz Ihs. )
Y
K)
13
10
Is
25
7
5-6
8-Y
6-7
]~.1~
16- I x
1 ‘Y-in. thick
(2-2 ‘Y, Ihs. )
How to Broil
(’hickcn (4500
)
I whole
(2 to 2 l/, -lhs. ).
split Iengthwist
A
C
(’
30-35
~.j
3-5
25-30
[/2-1
Dn nc~t
turn
Over.
5
Reduce times atxmt 5 to K) min
pm sictc li)rcut-upchickcn.
Brush cw+h side with nwltcd
butter. Broil with skin side dmvn
lirs~ and hroil with dmn’ clt)scd.
1. If meat hus fat or gristle near the
edge, cut vertical slashes through
both about 2 inches apart, but don’t
cut into meat. We recommend that
you trim
fat to prevent excessive
smoking, leaving
a layer about
l/8-inch thick.
Bakcq Prnducts
Bread
(T(ms[) or
TOiister POstrics
Enxl ish Muffins
2-4 slices
I pkg.
(2)
~-split
Space evenly. Place English
mul”t’ins cut-side-up tinct hrush
with butter if ’cksircd.
2. Rcmove broiler pan and rack
from broiler
compw-tmcnt and
place food on rack.
2-4
B
B, c
13-16
5
Cut through back otshcll, spread
t)pcn. Brush with nwltcd huller
before find alter hdl’time.
Handle and turn very ctircl’ully.
Brush with lemon butter Iwfi)rc
and during cxmking il”dcsircd.
Prchca[ hrt~ilcr to incrc:isc
hmwning.
l-lb. I“illcts ‘% to
l/~-i r]. thick
h’ish
3. Pull out drawer and position
broiler pan in compartment. Placing
fbod closer to flame increases exterior
browning of food, but also increases
spattering and the possibility
of fats
and meat juices igniting.
Incrcmc times 5-K) min. pm side
I{)r I Y-in. thick {~r h{mw cured.
Ilmn slices (450”)
Prcctl(~kcd
Porkchops
Well D{)nc
l-in. thick
B
x 8
4-5
9-12
4-7
10
4-(>
1~. 14
2 ( ‘/2 in. )
2 (l-in. thick),
tihuu( I Ih.
B
B
B
B
B
B
K)
13
Slash lit.
4. Close broiler door and, h- most
foods, turn OVEN TEMP knob
to
BROIL. Note: Chicken and ham
are broiled at a lower setting in
order to cook food through without
overbrowning it.
I.mnb chops
Medium
Well Dmw
Mcclium
Well [k)rrc
2 (1 inch)
ahout I ()- I 2 oz.
2 (1 ‘/~ inch).
ahnut I Ih.
8
10
10
17
5. Turn most fc~ods once during
cooking; (the exception is thin fillets
of fish; oil one side, place that side
down on broiler rack and cook without
turning until done). Time foods for
about one-half the total cooking
time, turn food, then continue to
cook to preferred doneness.
Ildcsircd, split s:~us:Igcs in hall
Icngthwisc; cut ink) 5 to 6-in.
picccs
Wieners,
similar prccookcd
Suusagcs,
hrutwurst
I -Ih. pkg. ( 10)
B, C“
fr
1.2
6. Turn OVEN TEMP knob to
OFF. Remove broiler pan from
compartment and serve food
immediately. Leave pan outside
compartment to cool.
13

Care and Cleaning
Proper care and cleaning are
important
so your range will give
you efficient
and satisfactory
service. Follow these directions
carefully in caring for it to help
assure safe and proper maintenance.
Before cleaning any part of your
range,
DISCONNECT ELECTRIC
POWER TO THE RANGE
at the
fuse box or circuit breaker panel,
or pull the range power cord plug
from the electric outlet.
Special Care of Continuous-
Cleaning Oven Interiors
Ybur range has Continuous-
Cleaning ovens that clean
themselves while cooking.
The
inside of the ovens-top, sides, and
back—is finished with a speciul
coating which cannot be cleaned
in the usual manner with soap,
detergents, commercial oven
cleaners, coarse abrasive pads
or coarse brushes. Use of such
cleansers and/or the use of oven
sprays will cause permanent damage.
The special coating is a porous
ceramic material
which is dark in
color and feels slightly rough to the
touch. If’ magnified, the surface
would appear as peaks, valleys, and
sub-surface “tunnels?’ This rough
finish tends to prevent grease
spatters from forming little beads
or droplets which run down the
side walls of a hard-surface oven
liner leaving unsightly streaks that
require hand cleaning. Instead,
when spatter hits the porous finish
it is dispersed and is partially
absorbed. This spreading action
increases the exposure of’ oven
soil to heated air, and makes it
somewhat less noticeable.
Soil may not disappear completely
and at some time after extended
usage, stains may appear which
cannot be removed.
The special coating works best on
small amounts of spatter,
not as
well with larger spills, especially
sugars, egg or dairy mixtures.
The special coating is not used
on oven shelves.
Shelves should be
cleaned outside the oven to avoid
damage to the special coating.
To Clean the
Continuous-Cleaning Ovens:
1. Let range parts cool before
handling. It is recommended that
rubber gloves be worn when
cleaning range parts manually.
2. Remove shelves and cookware.
3. Soil visibility maybe reduced by
operating the oven
at 450°F. Close
the door and turn OVEN TEMP
knob to 450°F. Time for at least 4
hours. Repeated cycles may be
necessary before improvement in
appearance is apparent.
REMEMBER DURING THE
OPERATION OF THE OVEN, THE
DOOR. WINDOW AND OTHER RANGE
SURFACES WILL GET HOT ENO(JGH
T() CAUSE BURNS. DO NOT TOUCH.
4. Ifa spillover or heavy soiling
occurs on the porous surface, as
soon as practical after the oven has
cooled, remove as much of the soil
as possible using a small amount of
water and a stiff bristle nylon
brush. When using water, use it
sparingly and change it frequently,
keeping it as clean as possible, and
be sure to blot it up with paper
towels, cloths, or sponges.
Do not
rub or scrub
with paper towels,
cloths or sponges, since they will
leave unsightly lint on the oven
finish. If water leaves a white ring
on the finish as it dries, apply water
again and blot it with a clean sponge,
starting at the edge of the ring and
working toward the center.
Do not use soap, detergent,
commercial oven cleaner, silicone
oven sprays, coarse steel pads or
coarse brushes on the porous
surface.
These products will spot,
clog, and mar the porous surface
and reduce its ability to work.
Do not scrape the porous surface
with a knife or spatula—they could
permanently damage the finish.
Outer Enamel Finish
When the range is cool, wash the
enamel finish with mild soap and
water or
a mild abrasive cleanser
applied with a damp cloth. Rinse
the surface with clean water and
dry with
a soft cloth. If’ you wish,
occasionally apply a thin coat of
mild cleaning wax to help protect
the finish.
There are
a number of’ precautions
you can take to avoid marring the
surface of the range and to prevent
it from becoming dull. Don’t slide
heavy pans across it. If’ you spill
foods with a lot of acid (tomatoes,
sauerkraut, fruit juices,
C ( C . ) or
foods with high sugar content,
clean them up as soon as possible.
If allowed to remain, these foods
could cause a dull spot. Also, no
matter how stubborn the
hod stain,
never use harsh abrasive clcanscrs.
They could permanently
darnagc
the enamel surface.
Control Panels
It’s a good idea to wipe the control
panels clean after each use of the
oven. For a more thorough cleaning,
the control knobs can be removed
by pulling them off the knob stems.
Clean with mild soap and water,
rinse with clean water and polish
dry with a soft cloth.
Don’t mix up OVEN TEMP knobs.
The one with BROIL printed on it
belongs in the lower position.
Do not use abrasive cleansers,
strong liquid cleaners or oven
cleaners on the control panel as
they will damage the finish.
14

Range Top Burners
The holes in the hurriers must be
kept clean at till times for proper
ignition and an even, unhtimpercd
tlimlc.
Clean the burners routinely and
especially after bad spillmwrs
which could clog these holes,
Burners 1 itl out ibr clcuning.
Note: Two screws hold etich burner
pair in place to keep them from
wobbling oround during shipment.
Remove and discard the shipping
screws
and 1 ift the burners up and
out. This d isengtiges thcm from the
mounting bracket under each
burner pair.
T() rcnl(wc burned-on food, soak
the burner in u solution of’ a product
used ii)r cleaning the inside of coffee
makers. Soak the burner k)r 20 to
30 minutes. It’ the food doesn’t
rinse off’ completely, scrub it with
s(xip and water or a mild abrasive
cleanser uncl fi damp cloth.
E)() not tittcmpt to clean burners in
an automatic d ishwash cr. Loosened
tbod soil can clog burner holes.
und the caustic action of the
dishwasher detergent
can dimmge
the burner heads.
Bek)rc putting the burner back, dry
it thoroughly by setting it in a warm
(wcn for 30 minutes. Then place it
back in the range, making sure it is
properly seated on the mounting
bracket
and is level.
Burner Grates
Grates should be washed regularly
and, of course, after spillovers.
Wash them in hot, soapy water and
rinse with clean water. Dry the
grates with
a cloth-don’t put them
back on the range wet.
To get rid of burned-on fmxi, soak
the grates in u slightly diluted
liquid cleanser.
Although they’re durable. the
grates will gradually lose their
shine, regardless of the best care
you can cive them. This is due to
Drip Pans
~heir coitinual exposure to high Remove the grates
and lift out the
temperatures. chrome drip pans. Wash thcm in
Do not operate a burner tor an
extended period of time without
cookware on the grate. The finish
on the grate may chip without
cookw: ire to absorb the heat.
When replacing a
pair of grates.
the irregular
sides should
interlock in
the middle as _
shown at right.
E
hot, soapy water. Rinse thcm with
clean, hot water
and polish them
dry with a cloth. Never use
abrasive cleaner or steel woo-
they ’11 scratch the surface. Instead,
soak the drip pans f{)r about 20
minutes in slightly diluted liquid
cleanser or mild solution of
ammonia
and water (1/2 cup of
ammonia to one gal Ion of water).
After soaking,
wash them in hot,
soapy water. Rinse with clean water
and polish with a cloth.
When replacing
drip pans. the
notch on the rear
pan and the notch
on the front pan
should meet in
the middle. -
15

Care and Cleaning (continued,
Lift-Up Cooktop
Clcun the area under the cooktop
ottcn. Built-up soil, especially
grease, may catch fire.
/ \
I
T() make clctining emier, the entire
c(x)ktop muy be 1 iftd up and
supported by locking arms that
c:itch and hold the top when it’s till
[he Way Up.
Be sure all burners are turned off
before raising the cooktop. Then
rcmove
the grates and drip pans,
grasp the front sides ofthc cooktop
and Iifi.
Af’tcr cleaning under the cooktop
with hot, mild soapy water and u
clean clo[h, put the cxx)ktop btick in
place. Lift up a little to release the
locking arms and push thcm in
while guiding the top back down.
Be careful not to pinch your fingers.
Removable
Lower Oven Door
The oven door is removable to
make the interior more accessible
for replacement
ofthc lamp bulb.
\, ,
k
‘\,
\
$’ L ----
,
.
/
REMOVE
Oven Shelves
Oven shelves may be cleaned with
a mild abrasive cleanser following
manufacturer’s directions. After
cleaning, rinse the shelves with
clean water and dry with
a clean
cloth. To remove heavy, burned-on
soil, soapy metal pads may be used
following manufacturer’s directions.
After scrubbing, wash with soapy
water, rinse
and dry.
Removable Upper Oven
Open the oven door fully and
Shelf Supports
remove the two Phillips screws that
hold the
cioor to the hinges. Then
Shelf’ supports in the upper oven
C 1 OW the door to the automatic stop arc removable
fc)r cleaning outside
position (at about 3 inches open), the continuous-cleaning oven.
and lift the door straight up and off Rcmove the oven shelf. Then
Iif’t
the hinges. (Due to the large amount upward on the shelf supports,
of’ insu
Iation and the construction
of the door, it is heavy. )
I
Jotc: Bc careful not to place hands
between the spring
hin~e and the
oven door fhmc. The hinge could
snap back and pinch fingers.
To replace
the door, make sure the
hinges are in the “out” position.
Position the slots in the bottom of’
the door squarely over the hin.gcs.
Then lower the door slowly and
evenly over both hinges
at the same
time. If hinges snap back against the
oven frame, pull them back out. When
the door is in position, open it fully
and insert the two Phillips screws.
NOTE: DO NOT ATTEM~
TO REMOVE THE UPPER
OVEN DOOR.
swing the bottoms of the supports
toward the center of the oven and
take them out. Clean the supports
in the same manner as you clean
the shelves.
Broiler Pan & Rack
After broil ing, remove the broiler
rack and carefully pour off the
grease. Wash and rinse the pan
and
rack in hot, soapy water.
If food has burned on, sprinkle the
broiler rack while hot with detergent
and cover with wet paper towels or
a dish cloth. Burned-on foods will
then soak loose while the meal is
being served.
Do not store a soiled broiler
pan and rack in the oven or broiler
drawer.
16

Removable Oven Bottoms
To remove the upper oven
The bottolm panel in each oven is
bottom:
removable for cleaning. These
1. Remove the oven shelf.
panels
must be removed when you
USC effective cleaners to clean up
excessive spillovers or remove soil
baked onto it—cleaners that should
never be used near the special
porous ceramic oven interiors.
To remove the lower oven bottom:
1.
Remove the oven shelves.
2. Pull bottom forward and out
of oven.
2. Remove the two knurled hold-
down screws at the rear of the oven
The oven bottom in each oven has
a porcelain enamel finish. To make
cleaning easier, protect the oven
bottoms from excessive spillovers.
Place a small cookie sheet or piece
If screws arc too tight to remove by of aluminum
foil slightly larger
hand. usc a screwdriver. than the
baking dish on a lower
3. To lift out the oven bottom panel,
place your fingers in the slots in the
bottom
and lift the rear of the panel
up and back until it is clear of the
I ip at the front.
4. Then lift the bottom up and out.
Tb replace the bottom, place it in
the oven with the back raised about
6 to 8 inches or until you can insert
the front of the oven bottom under
the hold-down lip at the front. Then
push the back of the oven bottom
down fully into place on the metal
flanges and insert the hold-down
screws.
rack to catch a~y boilovers. It
should not completely cover the
rack as this would cause uneven
heat in the oven.
Aluminum Foil in Oven
DO NOT place a sheet of
aluminum foil on the bottom of
either oven. If you do, your foods
may not cook properly. The oven
finish may be damaged. And there
may be
an increase in heat on the
outside surfaces of the oven.
Oven Light Bulb
Replacement
Before replacing any light bulb,
disconnect electric power to the
range at the main fuse or circuit
breaker panel.
Let the bulb cool
completely before removing it. Do
not touch a hot bulb with a damp
cloth—the bulb will break.
Replace a burned-out bulb with a
high-temperature appliance bulb of
the same wattage.
Lower Oven: The oven lamp
(bulb) is covered with a glass
removable cover which is held in
place with
a bail-shaped wire.
Remove oven door, if desired, to
reach cover easily.
To remove:
● Hold hand under cover so it
doesn’t fall when released. With
fingers of same hand, firmly push
back wire bail until it clears cover.
Lift off cover. DO NOT REMOVE
ANY SCREWS.
● Replace bulb with 40-watt home
appliance bulb.
To replace cover:
● Place it into groove of lamp
receptacle. Pull wire bail forward
to center of cover until it snaps into
place. When in place, wire holds
cover firmly. Be certain wire bail is
in depression in center of cover.
● Connect electric power to range.
Upper Oven: The light bulb is
located on the right wall of the oven.
To replace it, remove the screw on
the frame in front of the light and
take out the frame, gasket and glass
shield.
After replacing the bulb, reinstall
the glass shield, gasket and frame
in that order.
a
(con f[nucd nexl pu,fy)
17
—

Cleaning Guide
Note: Let range parts cool before cleaning.
PART
MATERIALS 11) USE GENERAL DIRECTIONS
Broiler Pan and Rack
● Snap and Water Drain lat. cool pan and rack slightly. (Do not ICI sniled pan and rack stand in (wen tlr
● SOap- Filled Scuuring Pad
bmilcr compartment tn cnol. ) Sprinkle detergent mr pan and rack. Fill tbc p:in with warm
● Cmnrnmcitil Oven Clewtcr w~ter and spread cloth mpaper tnwel river the rack. Let pan and rack stand fur a tiiw
rninutcs. Wash; scuur if rscccssary. Rinse m]d dry. OFTION: The brniler pan and rock nuty
alsn be cleaned in a dishwasher.
Control Knobs ● Mild Swtp and Water Pull nff knobs. Wash gently but dn no{ s(]ak. Dry and return cnntrnls to range making sure
to match flat area un the knob and shalt.
outside Glass Finish
● SOap and Water Cl&m outside ot’cooled black glass door with a glass clcmrer thul dt)cs IN}( cwrtain
ammonia. Wash other glass with cloth dampened in s(npy water. Rinse and p(]lish with d
dry clnth. It’ knobs are rcmnvcd, dn not allow water to run dnwn inside tbc surtiice (i glass
while cleaning.
Metal, including ●
SOap and Water
Wash. rinse, and tben polisb with a dry cloth, DO N(Yr (JSE steel WOOI, abrasives.
Side Trims and
mnmmria, acids, m ccrmmercial oven clcarwrs which may damage the finish.
Trim Strips
Outer Porcelain
● Paper Towel
Enamel Finish
Avwid clctming powders t)r harsh abrasives whicb may scratch the enamel. It”acids SINWICI
● Dry Cloth
spill (m the range while it is hot, usc it dry paper towel or cloth t{) wipe up right away.
● Soap and Water
When the surface has cnoled, wasb and rinse. For other spills, such as fat sputterings. etc.,
wasb witb smrp and water when UX)ICCI and then rinse. Polish with dry cl~~th.
~dinted Surfaces ●
SOap and Water Use
a mild solutiun of soap and water. D() not use any h~rsh abrasives or cleaning powders
which may scratch m mar surf ’hce.
Inside oven Donr*
● Swip and Water To clean lower (wcn donr; remove it (set! page 16), clean with wry and all mcnti(med
Lower Oven Only
● Scmp-Filled Scouring Pad
rnatcria[s, and rcplucc it. 1X) NOT ATTEMPT TO REMOVE THE UPPER
● Cmnmercial Oven Cleaner OVEN DOOR.
oven Interior*- ● Stiff Bristle
Nylnrr Brush Cool bel(we cleaning.
Top, Sides and
Back
If heavy sniling has occurred nn thepmwus .w~~i~rc, remnvc as much nfthe soil m pmssiblc
(CAUTION: When in
using a small arn(mnt 0!’ water md a stiff’ bristle nyl{m brush. Use water sparingly und
use, light bulbs can
chmgc it frequently, keeping it as clean m possible, and be sure m blot it up with paper
bccmnc warm crmugh to towels.
clnths, or spmrges.
D(J n~jr rub or scrub witb paper towels. cloths nr spmrgcs, since
break if touched with
they will leave unsightly lint mr the mm finish. If” water leaves a white ring (m the finish as
moist cloth m tnwel.
it dries, apply water again ml bl~j( it with I clean spmrge, starting at the edge nf” the ring
When cleaning,
tivnid
and working towml the ccntcr.
warm lamps with cleaning
For special cleaning instructions, see page 14.
cloths. )
Removable oven
● Snap and Water
Bottom
The uvcn buttom panel can be removed for easy ckmirrg (see page 17). Use the same
● Swsp-Fil led Scnuring Pad directions for ckming as explained above for Pnrcelain Enamel Finisb.
(Nm-metallic)
Surface Burner
● Soap and Water
Lift out when cnol. Smsk 5 tu 10 minutes it”dcsircd in warm solution of dishwasher
Grates ● Soap-Filled Scmrring f%d detergent. Scmrr with materials mcrrti(mcd bcrc to rcnmve burned-on kmi particles.
(Nm-metallic)
Chrome-Plated
● Snap and Water
Drip Pans
Wash alter each cnnking so unnoticed spatter will nnt “burn nn” next time ymI cook.” T()
● Stiff Bristled Brush
rcmnvc “burned-on” spatters, use any nr all cleaning matcriids nwmtiwscd. Rub /i,y}7 //J
● Soap-Filled Scouring Pad
with scnuring pad to prevent scratching ot’the surt’iwc.
(Nm-metallic)
Burners
● .%lution for Cicarsirrg
Wipe off burner heads, [f heavy spillcwer occurs.
remove burners frmn range (SW page 15)
Inside of Coffee Makers and
soak them for 20 [n 30 minutes in solutimr of hnt water and prmfuct Ihr cleaning inside
● Snap and Water
nf coffee makers, such as Dip-It brand. If soil does nut rinse oft’ completely, scrub burners
● Mild Abmsivc Cleanser
with soap and water nr a mild abrasive cleanser and a damp clnth. Dry burners in d warm
● Damp Clnth
nvcn for 30 minutes before returning them tn the range.
Shelves ● Snap and Water Remnve
shelves and clean them outside nf the uvcn tn avoid damaging the specially ct)ated
● Soap-Filled Scnuring Pad oven top. sides and back. Use any and all mcntimwd materials. Rinse thoroughly tn
● Cmnmerc ial Oven Cleaner rcmuvc all materials after cleaning. N~E: %me cmrnnercial oven cleaners cause
darkening and discoluratim. When using fbr first time, test cleaner on small part t)t’
sbelf and check for discc~loratimr befbre completely cleaning.
*Spillage
of’ marinades, fruit juices, and basting materials containing acids may cause discdoratirm. Spilkwers shwrld be blntted up immediately, with care
being taken
not tn touch any hnt pmtimr of the nvcn. When the surface is cool, clean and rirssc.

Minor Adjustments You Can Make
Oven Door Height
Adjustment
Rcpcatcd openings and closings
can cuuw the (wcn door to work
itscl f flut of” ad j ustmcnt. one side
Inay CI(MC h ighcr than the ~Jthcr,
and the ci(x)r Inay not seai propcriy.
To ad<just the height of the door:
1. Rcnltwc [ilc ~ioor” (SCC page i6).
2. Witil a thin-biacicd screwdriver,
turn
[hc screw in the opening at
the top of” each ci(NJr hillgc. Turn
ciockwisc to iowcr, cx)untcrciockwisc
to ruise each sicic of” the door.”
3. RcpiJce the door,” ciosc it, anci
check ai ignmcnt and ~i(mr seal.
Oven Burner
Air Adjustment Shutter
The air adjustment shutter for the
oven burner
rcguiatcs the flow of
air to the flame.
The shutter
for the oven burner is
near the back waii of the oven
behind the broiier drawer.
To reach the shutter, remove
the oven bottom
(page i7) and the
burner baffle.
To ad,just the flow of air to the
burner,
ioosen the Phiiiips head
screw and
rottitc the shutter to
ai]ow more or iess air into the
burner tube as needed.
and rotate shutter ~
To determine if the burner flame
is proper,
iight the burner. The
flame shouici have i/2° to 3/4” biue
cones with no yeiiow tipping. When
the baffle is back in piace, the
flame wili resettie.
19
11”
0“
Oven Burner
Air Adjustment Shutter
The shutter for the upper oven
burner is on the right side of the
burner under the (wcn bottom. Puii
the oven bottom straight out,
i(xwm the Phiiiips hewi screw on
the shutter and rotate the shutter tc)
adiust flow of air to the burner.
/
When the shutter is propcriy
ad<lusteci, the flame wiii i(x~k
appmx imateiy as shown ai-wvc.

Minor Adjustments You Can Make (continued,
Oven Thermostat
Adjustment
The temperature control in your
new oven has been carefully adjusted
to provide accurate temperatures.
However, if this oven has replaced
one you have used for several years,
you may notice a difference in the
degree of browning or the length of
time required when using your
favorite recipes. Oven temperature
controls have a tendency to “drift”
over a period of years and since
this drift is very gradual, it is not
readily noticed. Therefore, you
may have become accustomed to
your previous oven which may
have provided a higher or lower
temperature than you selected.
Before attempting to have the
temperature of your new oven
changed, be sure you have followed
the baking time and temperature of
the recipe carefully. Then, after
you have used the oven a few times
and you feel the oven is too hot
or too cool, there is a simple
adjustment you can make yourself
on the OVEN TEMP knob.
Pull the knob off the control shaft
and look at the back side. There is
a disc in the center of the knob skirt
with a series of marks opposite a
pointer.
P
\SE–LOW&
9\
/
+
Loosen only th(
L
locking screws
p
~R ~oIG+
I Note position of
pointer to marks
before adjustment
Note to which mark the pointer is
pointing. To make an adjustment,
carefully loosen (approximately
one turn), but do not completely
remove the two screws that hold the
skirt to the knob. Hold the knob
blade in one hand and the outer
skirt in the other hand.
To raise the oven temperature,
move the pointer in the direction of
the arrow for RAISE. To lower the
temperature, move the pointer in
the direction of arrow
fc~r LOWER.
Each mark will change the oven
temperature approximately 20°F.
We suggest that you make the
adjustment one mark from the
original setting and check oven
performance before making any
additional adjustments.
After the adjustment is made,
press skirt and knob together and
retighten screws so they are snug,
but be careful not to overtighten.
Re-install knob on range and
check perfbrrnance.
Note: After an adjustment has
been made to the lower OVEN
TEMP knob, the OFF and BROIL
positions will not line up with the
indicator mark on the control panel
as they previously did. This
condition is normal and will not
create a problem.
Note: Whenever knobs have been
removed from oven control panel,
be sure to reinstall the knob with
BROIL printed on it to the lower
oven knob stem at the bottom of the
upper control panel.
20