Kenmore Sears 93081 User manual

Kenmore
ELECTRIC RANGE OWNER'S MANUAL
models 93081 93088

CONTENTS
iNSTALLATION
CARE AND USE
Important Safety Instructions
Features of Your Range
Surface Cooking:
Surface Cooking Guide
Canning Tips
Oven:
Clock/Timer
Control Settings
Baking, Baking Guide
Roasting, Roasting Guide
Broiling, Broiling Guide
Self-Cleaning Instructions
Care & Cleaning
Thermostat Adjustment
1
,i ,, L...............................................
PROBLEM SOLACER
The Problem Solver lists causes of
minor operating problems that you can
correct yourself.
WARRANTY

iNSTALLATiON UNSTRUCTIONS
iMPORTANT: SAVE FOR THE LOCAL ELECTRICAL INSPECTOR'S USE
EiectricamRequirements
CAUTION, FOR PERSONAL SAFETY:
DO NOT USE AN EXTENSION CORD WITH THIS
APPLIANCE.
REMOVE HOUSE FUSE OR OPEN CIRCUIT
BREAKER BEFORE BEGINNING INSTALLATION.
This appliance must be supplied with the proper
voltage and frequency, and connected to an individual
properly grounded branch circuit, protected by a cir-
cuit breaker or time delay fuse, as noted on the rating
plate. (Rating plate is located on door frame_)
Wiring must conform to National Electric Codes.
If the electric service provided does not meet the above
specifications, it is recommended that a licensed elec-
trician install an approved outlet.
Because range terminals are not accessible after range
is in position, use flexible service conduit or cord_
Step t
Preparethe Opening
1t/2" spacing is recommended from the range to adja-
cent vertical walls above the cooktop surface°
Allow 30" minimum clearance between surface units
and bottom of unprotected wood or metal top cabinet,
and 15" minimum between countertop and adjacent
cabinet bottom.
"Yourrange, like many other household items, is
heavy and can settle into soft floor coverings such
ascushioned vinyl or carpeting. When moving the
rangeonthistype offlooring, use care,and it isrecom-
mended that thesesimple and inexpensiveinstructions
be followed.
The range should be installed on a sheet of plywood
(or similar material) as follows: When the floor cover-
ing 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 range to be moved for cleaning or servicing.
Step 2
Prepare for E_ectricaaConnection
Use a 3-conductor, or if required, a 4-conductor range
cord set as noted below_
For Ranges Less than or Equal to 11.1 KW
9-5255 3 cond. 4' 50A-125/250V
9-5237 4 cond. 4' 50A-125!250V
4
OUTLET BOX INSTALLED LEFT OF _ OF RANGE
(_ OF RANGE
WALL. _ "_" "_"_ 7',_" "'_"-_
CORD---J
Step 3
1, Locate connector block at the bottom rear of range
and remove rear wiring cover°
2. Directly below the connector block is a hole with a
knockout ring for accommodating conduit fittings°
Brackets provided are used to support the flexible cord
strain relief, which must be securely attached to the
cord set.
WIRING COVER //_
(SHOWN REMOVED) ///
STRAIN RELIEF ._/1" ,_
BRACXETS ,_ _L"_ I"
(PROVIDED WITH {_"_'][I ]
RANGECORDSEt, IT_IIII
Step 4
The following procedures
should be used for copper or
aluminum wire connection:
1. Copper Wiring
Connect the neutralorgrounded
wire ofthe supply circuittothe
neutralterminal ofthe connec-
tor block, locatedin the center_
The power leads must be con-
nected to the outside (brass
colored) terminals°
Power Cord Installation--
Insert screw through power
cordterminal so thatthe screw
passes through connector block
terminal and engages nut.,
Tighten screw securely.
Cable Direct Installation--
Clamp bare wires between the
connector block terminal and
movable nuts with screws
tightened securely°

WARNING: CONNECTOR BLOCK IS APPROVED
FOR COPPER WIRE CONNECTION ONLY.
2. Aluminum Wiring
A. Connect lengthofcopperbuildingwiretorange ter-
minal block_
B. Splice copper wires to aluminum wiring using
special connectors designed and U L. approved for
joining copper to aluminum, and follow the connector
manufacturer's recommended procedure closely_
NOTE: Wire used, location and enclosure of splices,
etc., must conform to good wiring practice and local
codes.
WARNING
o RANGE MUST BE SECURED BY ANTI-TIP
BRACKET SUPPLIED.
=SEE INSTRUCTIONS TO INSTALL.
,, UNLESS PROPERLY INSTALLED, RANGE
COULD BE TIPPED BY STEPPING OR SIT-
TING ON DOOR. INJURY MIGHT RESULT
FROM SPILLED HOT LIQUIDS OR FROM
RANGE ITSELF.
Step 5
SpeciamGroundingInstructions
WARNING:
1. If local codes do not permit
grounding through neutral,
disconnect the strap, located at
the bottom of connector block,
from the frame and cut off to pre-
vent contact with the range body
To ground range frame, a 4th
grounding lead must be con-
nected to range frame in accord-
ance with local codes, using only
ground lug and screw°
I
4_h GROUNDING LEAD 0UND
LUG
2. Mobile Home installation--If this range is provided
with a 3-conductor cord or cable assembly, or if local
codes do not permit grounding through the neutral, the
grounding strap must be removed and the 3-conductor
cord or cable assembly must be replaced by a
4-conductor cord as follows:
A. Remove the 3-conductor cord by removing the strain
relief and terminal lugs from the connector block.
B. Attach the 4.-conductor cord as described in STEP
5.1, except attach 4th wire to previous location of the
grounding strap.
Step 6
Anti-Tip Bracket
Installation
An ANTI-TIP bracket is
supplied with instruc-
tions for installation in a
variety of locations. The
instructions include a
template, a parts list and Bracket Installation Template
a list of tools necessary to complete the installation.
Read the IMPORTANT SAFETY INSTRLICTIONS and
the instructions that fit your situation before beginning
installation.
Attachment to wall
Bracket
Screw must enter wood or metal Wall plate
1
Step 7
Leveling the Range
The range must be leveled° Leveling feet are located
on each corner of the base of the range. Remove the
storage drawer and rotate the leveling feet in or out as
required. To remove drawer, pull it out all the way, tilt
up the front and remove it. To replace, insert glides at
back of drawer beyond stop on range glides. Lift drawer
if necessary to insert easity_
One of the rear leveling feet will engage the ANTI-TIP
bracket (allow for some side to side adjustment). Allow
a minimum clearance of 118" between the range and
the leveling foot that is to be installed intothe ANTI-TIP
brackeL
Step 8
Final Check
Be sure all switches are in the "off" position before leav-
ing the range°
5

iMPORTANT SAFETY iNSTRUCTiONS
Read anninstructions before using this appliance.
When using electrical appliances, basic safety pre-
cautions should be followed,including the following:
oUsethis appliance only for its intended useas
described in this manual,
oBe sure your appli-
ance is properly in-
stalled and grounded
by aqualified technician
in accordance with the
provided installation
instructions.
oDon't attempt to
repair or replace any
part of your range un-
less it is specifically
recommended in this
book. Allother servicing
should be referred to a qualified technician°
• Before performing any service, DISCONNECT
THE RANGE POWER SUPPLY AT THE HOUSE-
HOLD DISTRIBUTION PANEL BY REMOVING
THE FUSE OR SWITCHING OFF THE CIRCUIT
BREAKER.
oDo not leavechildren
alone--children should
not be left alone or unat-
tended in an area where
an appliance is in use,
They should never be
allowed to sitor stand on
anypartofthe appliance°
•Don'tallow anyoneto
climb, stand or hang
on the door, drawer or
range top. They could
damage the range and
even tip it over, caus-
ing severe personal
injury.
WARNmNG:To
prevent accidental tip,
ping of the range, attach it tothe wall orfloor by in-
stallingtheANTI-TIPbracketsupplied°Tocheckifthe
bracketis installed and engagedproperly,remove
the drawerand inspectthe rear levelingleg. Make
sure it fits securely intothe slotin the brackeL
Ifyoupurlthe rangeoutfrom the wallfor any reason,
make surethe rear leg isreturnedto its positionin
the bracketwhenyou push the range back.
•CAUTION: ITEMS OF INTEREST TOCHILDREN
SHOULD NOT BESTORED INCABINETS ABOVE
A RANGE OR ON THE BACKSPLASH OF A
RANGE--CHILDREN CLIMBING ON THE RANGE
TO REACH ITEMS COULD BE SERIOUSLY
INJURED.
• Never wear loose-
fitting or hanging gar-
ments while using the
appliance. Flammable
materialcould be ignited
if brought incontact with
hotheatingelementsand
maycausesevereburns.
•Use only dry pot holders--moist or damp pot
holders on hot surfaces may result in burns from
steam. Do not let pot holders touch hot heating
elements, Do not use a towel or other bulky cloth,
o Never use your ap-
pliance for warming or
heating the room.
°Keep hood and
grease filters clean to
maintain good venting
andtoavoidgrease fires.
....,-, .._.:.., oStorage in or on ap-
__/_ pliance--Flammable
_=_.-"_' materials should not be
_'7"_K_ _i! stored inan ovenornear
__-'_ _ surface units,
_ _ _ ° Do not let cooking
............................ grease or other flare.
mable materialsaccumulate in or nearthe range.
6

oDo not use water on grease fires. Never pick
up a flaming pan. Smother flaming pan on sur-
face unit bycovering 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 type
fire extinguisher.
•Do not touch heating
elements or interior
surface of oven. These
surfaces may be hot
enough to burn even
though they are dark in color.During and after use,
do not touch, or let clothing or other flammable
materialscontact surface units,areasnearby surface
unitsor any interior areaof the oven; allowsufficient
time for cooling, first. Potentially hot surfaces
include the cooktop and
areasfacingthe cooktop,
oven vent opening and
surfaces near the open-
ing, and crevicesaround
the oven door. Remem-
ber: The inside surface
of the oven may be hot
whenthe doorisopened_
• When cooking pork,
follow the directions ex-
actly and always cook the meat to an internal
temperature of at least 170°EThis assures that, in
the remote possibility that trichina may be present
in the meat, it will be killed and the meat wiltbe safe
to eaL
Oven
,, Stand away from range when opening oven
door. Hot air orsteam which escapes can cause
burns to hands, face and/or eyes.
oDon't heat unopened
food containers in the
oven. Pressure could
build up and the con-
tainer could burst,
causing an injury.
oKeepovenvent ducts
unobstructed.
oKeep oven free from grease buildup.
..: °Place oven shelf in
desired position while
oven is cool. If shelves
must be handled when
hot, do not let pot holder
contact heating units in
the oven.
°Pulling out shelf to
the shelf stop is acon-
venience in lifting heavy foods. It is also a
precaution against burns from touching hot sur-
faces of the door or oven walls.
oWhen usingcooking or roasting bags in oven,
follow the manufacturer's directions_
oDo not use your oven to dry newspapers. If
overheated, they can catch fire.
Self-Cleaning Oven
o Do not clean door gasket. The door gasket is
essential for a good seal. Care should be taken not
to rub, damage or move the gasket°
_o oDo not use oven
cleaners. No commer-
cial oven cleaner or oven
liner protective coatingof
any kind should be used
in or around any part of
the oven.
o Clean only parts listed in this Owner's Manual.
oBefore self-cleaning the oven, remove broiler
pan and other utensils.
(continued ne_t page_
7

mMPORTANTSAFETY mNSTRUCTIIONS(continued)
Surface Cooking Units
•:ik q:,o j"'._,, o Use proper pan size
....._ :,. --This appliance isequip-
:ped with one or more sur-
face units of different
size. Select utensils hav-
ing flat bottoms large
enough to cover the
surface unit heating ele-
ment. The use of under-
sized utensils will expose
a portion of the heating element to direct contact and
may result in ignition of clothing. Proper relationship
of utensil to burner will also improve efficiency (see
pages 12-13)o
• Never leave surface
units unattended at
high heat settings. Boil-
over causes smoking
and greasy spillovers that
may catch on fire.
=Don't use aluminum
foil to line drip pans or
anywhere in the oven
except as described in
this book. Misuse could
result in a shock, fire
hazard or damage to the
range.
• Be sure drip pans
and vent ducts are not
covered and are in
"_ "place. Their absence
during cooking could damage range parts and
wiring.
°Only certain types of glass, glass/ceramic,
earthenware or other glazed containers are
suitable for range-top service; othersmay break
becauseofthesudden changeintemperature.(See
section on "Surface Cooking" for suggestions.)
oKeep an eye on foods
MEDIUM HIGH heats.
° To minimize burns,
ignition of flammable
materials, and spillage,
the handle of a container
should be turned toward
the center of the range
without extending over
nearby surface units.
oAlways turn surface
unit to OFF before re.
moving utensil.
being fried at HIGH or
=To avoid the possibility of a burn or electric
shock, always becertain that the controls for all
surface units areat OFF position and a!lcoils are
cool before attempting to lift or removethe unit.
°Don't immerse or soak removable surface
units. Don't put them in a dishwasher. Do not self-
clean the surface units in the oven.
oWhen flaming foods under the hood, turn the
fan off. The fan, if operating, may spread the
flame.
o Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods can
cause hot fat to bubble up and over sides of pan.
•Use little fat for effective shallow or deep-fat
frying. Filling the pan too full of fat can cause
spillovers when food is added,
oIf 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
topreventoverheating fatbeyondthe smoking point.
SAVETHF E INSTRU WON$
8

Energy=SavingTips
SurfaceCooking
o For best use of energy, use cooking utensils of
medium weight aluminum, tight-fitting covers, and flat
bottoms which completely cover the heated portion of
the surface unit.
o Cook fresh vegetables with a minimum amount of
water in a covered pan..
o Watch foods when bringing them quickly to cooking
temperatures at HIGH heal When food reaches cook-
ing temperature, reduce heat immediately to lowest set-
ting that will keep it cooking°
o 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.
= Always turn surface unit OFF before removing
utensil°
o Use correct heat for cooking task ..... high heats to
start cooking (if time allows, do not use high heat to
start), medium high--quick brownings, medium--slow
frying, low--finish cooking most quantities, warm--
double boiler heat, finish cooking, and special for small
quantities.
o When boiling water for
tea or coffee, heat only the
amount needed. It is not
economical to boil a con-
tainer futl of water for only
one or two cups.
Oven Cooking
o Preheat the 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 the oven promptly after the light goes out..
= Always turn oven OFF before removing food.
= During baking, avoid frequent door openings° Keep
door open as short a time as possible if it is opened°
• Cook complete oven
meals instead of just one
food item Potatoes, other
vegetables and some des-
serts wilt cook together
with a main-dish casse _
role, meat loaf, chicken or
roasL Choose foods that
cook at the same temper-
ature and in approximately
the same time.
= Use residual heat in oven whenever possible to finish
cooking casseroles, oven meals, etco Also add rolls or
precooked desserts to warm oven, using residual heat
to warm them.
9

Featu s of YourRange
Mode s 93081
93088
Feature Index
1 Model and Serial Numbers
2 Surface Unit Controls
Explained
on page
4
11
3 "ON" Indicator Lights for 1!
Surface Units
4 Oven Selector Control 16
5 Oven Temperature Control 16
6 Oven Cycling Light 16
7 Automatic Oven Timer 15
Clock and Minute Timer
8 Door Latch 23
9 Oven Locked Light 23
10 Oven Cleaning Light 23
11 Ptug-tn Surface Units 26
(May be removed when
cleaning under unit°)
Explained
Feature Index on page
12 Chrome-Plated Drip Pans 26
13 Oven 'Vent Duct (Located 25
under right rear surface unit.)
14 Oven Interior Light (Comes 25
on when door is opened,)
15 Broil Unit 21
16 Bake Unit (May be lifted 17
gently for wiping oven floor.)
17 Oven Shelves 16
t8 Oven Shelf Supports (Letters 16
A, B, C and D indicate cooking
positions for shelves as
recommended in cooking guides°)
t9 Broiler Pan and Rack 21
20 Storage Drawer 28
t0

Surface Cooking
See Surface Cooking Guide on pages 12 and 13.
SurfaceCookingwith InfiniteHeatControls
Your surface units and controls are designed to give
you an infinite choice of heat settings for surface unit
cooking.
At both OFF and HI positions, there is a slight niche so
control "clicks" at those positions; "click" on HI marks
the highest setting; the lowest setting is between WM
and OFE In a quiet kitchen, you may hear slight
"clicking" sounds during cooking, indicating heat
settings selected are being maintained.
Switching heats to higher settings always shows a
quicker change than switching to lower settings_
How to Set the ControBs
Step 1: Grasp control
knob and push in_
Step 2: Turn either clock-
wise or counterclockwise
to desired heat setting.
Control must be pushed
in to set only from OFF
position. When control
is in any position other
than OFF, it may be ro-
tated without pushing in.
Be sure you turn control to OFF when you finish
cooking.. An indicator light will glow when ANY heat on
any surface unit is ono
Cooking Guidefor UsingHeats
HI--Quick start for cooking; bring water to boil,.
MED HI (?')--Fast fry, pan broil; maintain fast boil on
large amount of food.
MED (4)--Saute and brown; maintain slow boil on large
amount of food.
LOW (3)mCook after starting at HI; cook with little water
in covered pan°
WM--Steam rice, cereal; maintain serving temperature
of most foods.
NOTE:
1. At HI, MED H1 (7), never leave food unattended,.
Boilovers cause smoking; greasy spillovers may catch
fire.
2. At WM, LOW (3), melt chocolate, butter on small unit..
11

Surface Cooking Guide
Cookware Tips
1. Use medium- or heavy-weight cookware. Aluminum
cookwareconductsheat faster than other metals°Cast
iron and coated cast iron cookware is slow to absorb
heat, but generally cooks evenly at LOW or MEDIUM
settings. Steel pans may cook unevenly if not com-
bined with other metals.
Flat ground Pyroceram ® saucepans or skillets coated
on the bottom with aluminum generally cook evenly.
Use glass saucepans with heat-spreading trivets
available for that purpose.
2. To conserve the most cooking energy, pans should
be flat on the bottom, have straight sides and tight-
fitting lids. Match the size of the saucepan to the size
of the surface unit. A pan that extends more than an
inch beyond the edge of the drip pan traps heat which
causes "crazing" (fine hairline cracks) on porcelain,
and discoloration ranging from blue to dark gray on
chrome drip pan&
Directions and Setting Setting to Complete
Food ....... Cookware .............to Start Cook!ng , C,o,ok!,ng...................... Comments .......
Cereal
Cornmeal, grits, Covered HI..In covered pan bring LOW (3) or WM, then add cereal Cereals bubble and expand as
oatmea! Saucepan water to boit before adding Finish timing according they cook; use large enough
cereal, to package directions. _saucepan to preven!.b.oi!over. .................
cocoa Uncovered HI. Stir together water or MED (4), to cook Ior 2 minutes Milk boils over rapidly. Watch as
Saucepan milk, cocoa ingredients to completely btend ingredients, boiling point approaches
Bring just to a boil.
Coffee Percolator Hi At first perk, switch LOW (3) to maintain gentle but Percolate 8 to 10 minutes for
heat to LOW (3). steady perk. 8 cups, less for fewer cups,
Eggs
Cooked in shell
Fried sunny-side-up
Fried over easy
Poached
Scrambled or omelets
Fruits
Meats, Poultry
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Covered
HI. Cover eggs with cool
water Cover pan, cook
until steaming
MED Hi (7) Melt butter, add
eggs and cover skillet
Ht Melt butter,.
HI in covered pan bring
water to a boil
HI. Heat butter until light
golden in color_
.l,"in"'coveredpanbr ng..............
fruit and water to boil
LOW (3). Cook only 3 to 4
minutes for soft cooked;
15 minutes for hard cooked,
Continue cooking at MED HI (7)
until whites are just set, about
3 to 5 more minutes
LOW (3), then add eggs. When
bottoms of eggs have iust set,
carefully turn over to cook other
side
LOW (3). Carefully add eggs
Cook uncovered about 5
minutes at MED HI (7).
MED (4). Add egg mixture.
Cook, stirring to desired
doneness.
LOW (3).. Stir occasionally and
check for sticking
HI. Melt fat, then add meat LOW (3) Simmer until fork
If you do not cover skillet, baste
eggs with fat to cook tops evenly
Remove cooked eggs with slotted
spoon or pancake turner.
Eggs continue _oset slightfy after
cooking. For omelet do not stir
last few minutes When set, fold
in half.
Fresh fruit: Use 1/4 to 1t2 cup
water per pound of fruit.
Dried fruit: Use water as package
directs Time depends on whether
fruit has been presoaked If not,
allow more cooking time.
Meat can be seasoned and floured
Braised: Pot roasts of
beef, lamb or veal;
pork steaks and
chops
Pan-fried: Tender
chops; thin steaks up
to 3f4.inch; minute
steaks; hamburgers;
franks and sausage;
thin fish fillets
Skillet
Uncovered
Skillet
Switch to MED HI (7) to
brown meat, Add water or
other liquid
HI. Preheat skillet, then
grease iightty
tender..
MED Ht (7)or MED (4) Brown
and cook to desired doneness,
turning over as needed.
before it is browned, if desired.
Liquid variations for flavor could
be wine, fruit or tomato juice or
meat broth..
Timing: Steaks 1 to 2-inches: 1 to
2 hours. Beef Stew: 2 to 3 hours
Pot Roast: 2Vz to 4 hours
Pan frying is best for thin steaks
and chops, if rare is desired, pre-
heat skillet before adding meat
12

RIGHT
3. Deep Fat Frying° Do not overfill kettle with fat that
may spill over when adding foe& Frosty foods bubble
vigorously. Watch foods frying at HIGH temperatures
and keep range and hood clean from accumulated
grease. OVER 1"
Setting to Complete
Food Cooking
Fried Chicken
Pan Fried Bacon
Sauteed: Less tender
thin steaks (chuck,
round, etc.); liver;
thick or whole fish
Simmered or stewed
meat; chicken; corned
beef; smoked pork;
stewing beef; tongue;
etc,
Melting chocolate,
butter, mamhmallows
Cookware
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Covered
Dutch Oven,
Kettle or
Large
Saucepan
Small
Uncovered
Saucepan
Use small
surface unit
Directions and Setting
to Start Cooking
Hi Melt fat Switch to MED (4)
HI to brown chicken
HI In cold skillet, arrange
bacon slices Cook just
until starting to sizzle.
HI. Melt fat. Switch to MED (4)
to brown slowly
HL Cover meat with water
and cover pan or kettle
Cook until steaming
WM Allow 10to 15 minutes to
melt through. Stir to smooth
LOW (3) Cover skillet and
cook unttt tender
Uncover last few minutes.
MED HI (7)Cook, turning
over as needed.
LOW (3) Cover and cook
until tender,
LOW (3) Cook until fork
tender,. (Water should
slowly boil). For very large
loads, medium heat may
be needed.
Comments
For crisp dry chicken, cover only
after switching to LOW (3) for 10
minutes Uncover and cook, turning
occasionally 10 to 20 minutes
A more attention4ree method
is to start and cook at MED (4)
Meat may be breaded or
marinated in sauce before frying
Add salt or other seasoning
before cooking if meat has not
been smoked or otherwise
cured
When melting marshmallows, add
milk or water,.
Pancakes or Skillet or MED HI (7) Heat skilfeI 8 to Cook 2 to 3minules per side. Thick batter takes slightly longer
French toast Griddle 10 minutes Grease lightly time Turn over pancakes when
bubbles rise to surface.
Pasta
Noodles or spaghetti HI. In covered kettle, bring
salted water to a boil, uncover
and add pasta slowly so
boiling does not stop.
Covered
Large kettle
or Pot
MED HI (7) Cook uncovered
until tender For large
amounts, HI may be
needed to keep water at
rolling boil throughout
entire cooking time.
MED Ht (7) for foods cooking
10minutes or less.. MED (4)
for foods over 10minutes,
LOW (3) To finish cooking.
MED (4). Cook 1 pound 10
to 30 or more minutes,
depending on tenderness
of vegetable.
LOW (3) Cook according to
time on package
MED (4). Add vegetable
Cook until desired
tenderness is reached.
Use large enough kettle to
prevent boilover,. Pasta doubles
in size when cooked.
Pressure Cooking Pressure Hr. Heat until first jiggle is Cooker should jiggle 2 to 3 times
Cooker or heard, per minute.
Canner
Stir frequently to prevent
slicking.
Puddings, Sauces, Uncovered HI Bring just to boil.
Candies, Frostings Saucepan
Vegetables Covered Hi, Measure 1f2 to I inch
Fresh Saucepan water in saucepan,, Add
salt and prepared vegetable
In covered saucepan bring
to boil.
Frozen Covered HI. Measure water and salt
Saucepan as above Add frozen block
of vegetable In covered
saucepan bring to boil
HI. In skillet melt fat.
Sauteed: Onions;
green peppers;
mushrooms; celery; etc.
Rice and Grits
Uncovered
Skillet
Uncovered pan requires more
water and longer time
Break up or stir as needed while
cooking
Turn over or stir vegetable as
necessary for even browning
Covered HL Bring salted water to a WM. Cover and cook Triple in volume after cooking. Time
Saucepan boil according to time at WM Rice: t cup rice and 2 cups
water--25 minutes Grits: 1 cup
grits and 4 cups..water--40 minutes.
13

Questions& Answers
Q. May I can foods and preserves on my surface
units?
A. Yes, but only use cookware designed for canning
purposes° Check the manufacturer's instructions and
recipes for preserving foods. Be sure canner is flat-
bottomed and fits over the center of your surface unit.
Since canning generates large amounts of steam, be
careful to avoid burns from steam or heat. Canning
should only be done on surface units.
Q. Can I cover my drip pans with foil?
Ao Noo Clean as recommended in Cleaning Guide°
Q. Can Iuse special cooking equipment, like an
oriental wok, on any surface units?
A. Cookware without flat surfaces is not recom-
mended_ The life of your surface unit can be shortened
and the range top can be damaged from the high heat
needed for this type of cooking°
Q. Why am I not getting the heat I need from my
units even though Ihave the knobs on the right
setting?
A. After turning surface unit off and making sure it is
coo!, check to make sure that your plug-in units are
securely fastened into the surface connection.
Q. Why does my cookware tilt when I place them
on the surface unit?
A. Becausethe surface unit is not flat. Make sure that
the "feet" on your surface units are sitting tightly in the
range top indentation and the outer edge of the drip pan
is flat on the range surface_
Q. Why is the porcelain finish on my cookware
coming off?
Ao If you set your surface unit higher than required for
the cookware material, and leave it, the finish may
smoke, crack, pop, or burn depending on the pot or
pan° Also, a too high heat for long periods, and small
amounts of dry food, may damage the finish_
Home CanningTips
Canning should be done on cooktop only.
In surface cooking of foods other than canning, the use
of large-diameter pots (extending more than 1-inch
beyond edge of drip pan) is not recommended. How-
ever, when canning with water-bath or pressure canner,
large-diameter pots may be used, This is because boil-
ing water temperatures (even under pressure) are not
harmful to cooktop surfaces surrounding heating uniL
HOWEVER, DO NOT USE LARGE DIAMETER CAN-
NERS OR OTHER LARGE DIAMETER POTS FOR
FRYING OR BOILING FOODS OTHER THAN WATER.
Most syrup or sauce mixtures--and all types of
frying--cook at temperatures much higher than boil-
ing water.. Such temperatures could eventually harm
cooktop surfaces surrounding heating units,,
Observe Following Points in Canning
1. Bring water to boil on HIGH heat, then after boiling
has begun, adjust heat to lowest setting to maintain boil
(saves energy and best uses surface uniL)
2. Be sure canner fits over center of surface unit. If your
range does not allow canner to be centered on surface
unit, use smaller-diameter pots for good canning results.
3. Flat-bottomed canners give best canning results. Be
sure bottom of canner is flat or slight indentation fits
snugly over surface unit. Canners with flanged or rip-
pled bottoms (often found in enamelware) are not
recommended.
RIGHT WRONG
4, When canning, use recipes from reputable sources,.
Reliable recipes are available from the manufacturer
of your canner; manufacturers of glass jars for canning,
such as Ball and Kerr; and the United States Depart-
ment of Agriculture Extension Service.
5. Remember, in following the recipes, that canning is a
process that generates large amounts of steam° Be care-
ful while canning to prevent burns from steam or heat
NOTE: If your range is being operated on low power
(voltage), canning may take longer than expected, even
though directions have been carefully followed° The
process may be improved by:
(1) using a pressure canner, and
(2) for fastest heating of large water quantities, begin
with HOT tap water,
14

Automatic Timer and Clock
The automatic timer and clock on your range are
helpful devices that serve several purposes.
ToSet the Clock
Push the center knob in
and turn the clock hands
to the correct time° (If the
Automatic Timer pointer
should move also, let knob
out, turn the Timer pointer
to OFF.)
ToSet the MinuteTimer
The Minute Timer has been combined with the range
clock. Use itto time all your precise cooking operations.
You'll recognize the Minute Timer as the pointer which
is different in color and shape than the clock hands.
TO SET THE MINUTE TIMER, turn the center knob,
without pushing in, until pointer reaches number of
minutes you wish to time. (Minutes are marked, up to
60, in the center ring on the clock.) At the end of the
set time, a buzzer sounds to tell you time is up Turn
knob, without pushing in, until pointer reaches OFF
and buzzer stops.
Time Bake Uses Automatic Timer
Using the Automatic Timer, you can TIME BAKE with
the oven starting immediately and turning off at the Stop
Time set or you can set both Start and Stop dials to
automatically start and stop oven at a later time of day.
tt takes the worry out of not being home to start or stop
the oven°
Setting the dials for TIME BAKE is explained in detail
on page 17.
Self=Clean Uses Automatic Timer
The self-cleaning function on your range uses the
Automatic Timer to set the length of time needed to
clean whether you wish to clean immediately, or delay
the cleaning° By setting the Start and/or Stop Dials you
may choose to begin immediately or clean at low
energy times during the night° Full explanations of set-
ting Start and Stop Dials for self-cleaning are described
on pages 23 and 24.
QuestionsandAnswers
Q. How can I use my Minute Timer to make mysur-
face cooking easier?.
A. YourMinuteTimerwillhelptime totalcookingwhich
includestime to boil food and change temperatures.
Donotjudge cookingtime by visiblesteam only.Food
will cookin coveredcontainers eventhough you can't
see any steam°
Q. Must the Clock be set on correct time of day
when I wish to use the Automatic Timer for baking?
A. Yes, ifyouwishto set the Start or Stop dials toturn
on and off at set times during timed functions.
Q. Can I use the Minute Timer during oven
cooking?
A. The Minute Timer can be used during any cooking
function,, The Automatic Timers (Start and Stop dials)
are used with TIME BAKE and SELF-CLEAN functions.
Q. Can I change the clock while I'm Time Cooking
in the oven?
A. Nor The clock cannot be changed during any pro-
gram that uses the oven timer° You must either stop
those programs or wait until they are finished before
changing time.
15

UsBngYourOven
BeforeUsingYourOven
1. Look at the controls, Be sure you understand how
to set them properly, Read over the directions for the
Automatic Oven Timer so you understand its use with
the controls,
2. Check oven interior. Look at the shelves° Take a prac-
tice run at removing and replacing them properly, to
give sure, sturdy supporL
3. Read over information and tips that follow,
4. Keep this book handy so you can refer to it, especi-
ally during the first weeks of getting acquainted with
your range
Oven ControJs
The controls for the
oven are marked OVEN
SELECTOR and OVEN
CONTROL. OVEN SE-
LECTOR has settings
for BAKE, TIME BAKE,
BROIL, CLEAN and OFR
When you turn the knob to the desired setting, the pro-
per heating units are then activated for that operation,
OVEN CONTROL maintains the temperature you set,
from WARM (t50°R) to BROIL (550°E) to CLEAN
(880°Fo).
The Oven Cycling Light glows until the oven reaches
your selected temperature, then goes off and on with
the oven unit during cooking°
PREHEATING the oven, even to high temperature set-
tings, is speedy--rarely more than about 10 minutes.
Preheat the oven only when necessary, Most foods will
cook satisfactorily without preheating. If you find pre-
heating is necessary, keep an eye on the indicator light
and put food in the oven promptly after light goes out.
Oven interior Shelves
The shelves are designed _vith stop-locks so that when
placed correctly on the shelf supports, they (a) will stop
before coming completely from the oven, and (b) will
not tilt when removing food from or placing food on
them.
TO REMOVE shelves from the oven, lift up rear of shelf,
pullforward withstop-locks along top ofshelf supports.
Be certain that shelf is cool before touching.
TO REPLACE shelves in oven, insert shelf with stop-
locks resting on shelf supports. Push shelf toward rear
of oven; it will fall into place. When shelf is in proper
position, stop-locks on shelf will run under shelf sup-
port when shelf is pulled forward°
Shelf Positions
The oven has four shelf
supports marked A (bot-
tom), B, C and D (top).
Shelf positions for cook-
ing food are suggested on
Baking, Roasting and
Broiling pages.
Oven Light
The light comes on auto-
maticallywhen thedooris
opened_
16

Whencookingafoodforthefirsttimeinyournewoven,
usetimegivenon recipesasa guiderOventhermo-
stats,overaperiodofyears,may"drift"fromthefactory
settinganddifferencesintimingbetweenanoldand
anewovenof5to10minutesarenotunusualandyou
maybeinclinedtothinkthatthenewovenisnotper-
formingcorrectly.However,yournewovenhasbeen
set correctlyat the factoryand is more apt to be
accurate than the oven it replaced.
How to Bake
Step 1: Place food in
oven, being certain to
leave about t inch of
space between pans and
walls of oven for good cir-
culation of heat. Close
oven door. During baking,
avoid frequent door openings to prevent undesirable
results.
Step 2: Turn OVEN SELECTOR knob to BAKE and
OVEN CONTROL knob to temperature on recipe or in
Baking Guide°
Step 3: Check food for doneness at minimum time on
recipe° Cook longer if necessary° Switch off heat and
remove foods°
How to Time Bake
The automatic oven timer
controls are designed to
turn the oven on or off
automatically at specific
times that you set. Exam-
ples of Immediate Start
(oven turns on now and
you set it to turn off automatically) or Delay Start and
Stop (setting the oven to turn on automatically at a later
time and turn off at a preset stop time) will be described.
How to Set immediate Start
NOTE: Before beginning make sure the range clock
shows the correct time of day.
Immediate Start is simply setting oven to start baking
now and turning off at a later ti_e automatically. Re-
member, foods continue cooking after controls are off.
Step 1: To set Stop Time,
push in knob on STOP dial
and turn pointer to time
you want oven to turn off;
for example 6:00. The Start
Dial should be at the same
position as the time of day
on clock°
Step 2: Turn OVEN SE-
LECTOR knob to TIME
BAKE_ Turn OVEN CON-
TROL knob to oven
temperature, for example
250°E The oven wilt start
immediately and will stop
at the time you have set.
HowtoSet DelayStart andStop
Delay Start and Stop issetting the oven timer to turn the
oven on and off automatically at a later time than the
present time of day_
Step 1: To set start time,
push in knob on START
dial and turn pointer to
time you want oven to turn
on, for example 3:30.
Step 2: To set Stop Time,
push in knob on STOP dial
and turn pointer to time you want oven to turn off, for
example 6:00. This means your recipe called for two and
one-half hours of baking time.
NOTE: Time on Stop Dial must be later than time shown
on range clock and Start dialo
Step 3: Turn OVEN
SELECTOR knob to
TIME BAKE Turn OVEN
CONTROL knob to
250°F. or recommended
temperature.
Place food in oven, close
the door and automatic-
ally the oven will be turned on and off at the times
you have set. Turn OVEN SELECTOR to OFF and
remove food from oven°
17

Baking Guide
1. Aluminum pans conduct heat quickly. For most
conventional baking, light, shiny finishes generally give
best results° They prevent overbrowning in the time
it takes for heat to cook the center areas. Dull (satin-
finish) bottom surfaces of pans are recommended for
cake pans and pie plates to be sure those areas brown
completely°
2. Dark or non-shiny finishes, glass and Pyroceram ®
cookware generally absorb heat, which may result in
dry, crisp crusts° Reduce oven heat 25°E if lighter crusts
are desired° Preheat cast iron for baking some foods
for rapid browning when food is added.
3. Preheating the oven is not always necessary,
especially for foods which cook longer than 30 to 40
minutes° For food with short cooking times, preheating
gives best appearance and crispness_
4. Open the oven door to check food as little as
possible to prevent uneven heating and to save energy°
Food
Bread
Biscuits (1/2-in thick)
Coffee cake
Corn bread or muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Plain rolls
Sweet rolls
Cakes
(without shortening)
Angel food
Jelly roll
Sponge ..........................................................
Cakes
Bundt cakes
Cupcakes
Fruitcakes
Layer
Layer, chocolate
Loaf
Shelf
Container Position
Shiny Cookie Sheet
Shiny Metal Pan with
satin-finish bottom
Cast Iron or Glass
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Muffin Pans
Deep Glass or Cast Iron Cups
Meta] or Glass Loaf Pans
Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
B,C
B,A
B
B
A, B
B
B
A,B
A,B
B,A
Oven
Temperature
400o-475 o
350o-400 o
4000_450 °
350°
400°-425 °
375o
350a_375o
375°-425 °
3750-425 °
350°-375 o
A 3250-3750
B375°-400 °
A 3250-350 °
Time,
M!nutes
t5-20
20-30
20-40
45-55
20-30
45*60
45-60
45-60
10-25
20-30
30-55
10-15
45-60
Comments
Canned, refrigerated biscuits take
2 to 4 minutes less time
Preheat cast iron pan for crisp crust
IDecrease about 5minutes for muffin
mix, or bake at 450°R for 25 minutes,
then at 350°F for 10to t5 minutes
Dark melal or glass give deepest
browning.
For thin rolls, Shelf B may be used
For thin rolls, Shelf B may be used.
Two-piece pan is convenient
Line pan with waxed paper_
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or
Tube Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
Meta! or Glass Loaf Pans
A,B
B
A, B
B
B
B
325°-350 °
3500-375 °
275°-300 o
350°-375o
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
Cookies
Brownies Metal or Glass Pans
Drop Cookie Sheet
Refrigerator Cookie Sheet
Rolled or sliced Cookie Sheet
Fruits,
Other Desserts
Baked apples
Custard
Puddings, Rice
and Custard
...._ies
Frozen
Meringue
One crust
Two crust
Pastry shell
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
Glass or Metal Pan
Glass Custard Cups or Cassero}e
(set in pan of hot water)
Glass Custard Cups or Casserole
Foil Pan on Cookie Sheet
Spread to crust edges
Glass or Satin-finish Metal
Glass or Satin-finish Meta{
Glass or Satin-finish Metal
A,B,C
B
B
B, C 325°o350 °
B, C 350a-400 °
B, C 400°-425 °
B, C 375°-400 °
3500*400 o
300o-350 °
325°
I
A 400°-425 °
B, A 3250-350 °
A, B 400°-425 °
B 400°-425 °
B 450°
325°-400 °
325°-375 o
3000-350 °
Set on Oven Shelf A, B, C
Glass or Metat Pan A, B, C
Glass B
25-35 Bar cookies from mix use same time
10-20 Use Shelf C and increase temp.
6-12 25°E to 50°F for more browning
7-t2
30-60
30-60
50-90
45-70
15-25
40-60
40-60
12_15
60-90
30-60
30-75
Reduce temp to 300°F for ]arge
custard Cook bread or _ice pudding
with custard base 80 to 90 minutes
Large pies use 400°F and increase
time
To quickly brown meringue, use
400°F for 8 to 10 minutes
Custard fillings require lower
temperature, longer time
Increase time for large amount
or size
'18

Roasting
Roasting is cooking by dry heat. Tender meat or poultry
can be roasted uncovered in your oven. Roasting
temperatures, which should be low and steady, keep
spattering to a minimum. When roasting, it is not nec-
essary to sear, baste, cover or add water to your meat°
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set to BAKE or TIME
BAKE. (You may hear a slight clicking sound, indicating
the oven is working properly.) Roasting is easy; just
follow these steps:
Step 1: Check weight of meat, and place, fat side up,
on roasting rack in a shallow pan° (Broiler pan with rack
is a good pan for thi&) Line broiler pan with aluminum
foil when using pan for marinating, cooking with fruits,
cooking heavily cured meats, or for basting food during
cooking. Avoid spilling these materials on oven liner
or door,
Step 2: Place in oven on
shelf in A or B position. No
preheating is necessary.
Step 3: Turn OVEN SE-
LECTOR to BAKE and
OVEN CONTROL to
325°E Small poultry may
be cooked at 375°E for
best browning.
Step 4: Most meats con-
tinue to cook slightly while
standing, after being re-
moved from the oven.
Standing time recom-
mended for roasts is 10 to
20 minutes to allow roast
to firm up and make it easier to carve. Internal tem-
perature will rise about 5°to 10°E; to compensate for
temperature rise, if desired, remove roast from oven at
5° to 10°E less than temperature on guide°
NOTE: You may wish to use TIME BAKE, as described
on page t7, to turn oven on and off automatically.
Remember that food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
ForFrozenRoasts
o Frozen roasts of beef, pork, lamb, etco, can be started
without thawing, but allow t0 to 25 minutes per pound
additional time (10 minutes per pound for roasts under
5 pounds, more time for larger roasts).
o Thaw most frozen poultry before roasting to ensure
even donenes& Some commercial frozen poultry can
be cooked successfully without thawingo Follow direc-
tions given on packer's label.
Questionsand Answers
Q, is it necessary to check fordoneness with a meat
thermometer?.
A. Checking the finished internal temperature at the
completion of cooking time is recommended. Tempera-
tures are shown in Roasting Guide on opposite page.
For roasts over 8 lbs. cooked at 300°E with reduced
time, check with thermometer at half-hour intervals after
half the time has passed°
Q. Why is my roast crumbling when Itry to carve it?
A. Roasts are easier to slice if allowed to cool 10 to 20
minutes after removing from oven° Be sure to cut across
the grain of the meat.
Q, Do Ineed to preheat my oven each time Icook
aroast or poultry?
A. Itisrarely necessary to preheat youroven, only for
very small roasts, which cook ashort length oftime,
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Ye& Buy a roast as even in thickness as possible,
or buy rolled roast&
Q, Can Iseal the sides of my foil "tent" when
roasting a turkey?
A. Sealing the foil will steam the meat° Leaving it
unsealed allows the air to circulate and brown the meal
19

Roasting Guide
1. Position oven shelf at B for small-size roasts (3 to 7
Ibs.) and at A for larger roasts°
2, Place meat fat-side up, or poultry breast-side up, on
broiler pan or other shallow pan with trivet, Do not cover.
Do not stuff poultry until just before roasting, Use meat
thermometer for more accurate donenesso (Do not
place thermometer in stuffings)
3. Remove fat and drippings as necessary° Baste as
desired,,
4. Frozen roasts can be conventionally roasted by
adding 10 to 25 minutes per pound more time than
given in guide for refrigerated roasts, (t0 minutes per
pound for roasts under 5 pounds,) Defrost poultry
before roasting,
Type ......
Meat
Tender cuis; rib, high quality sirloin tip,
rump or top round*
Lamb Leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Ham, raw
Oven
Temperature Doneness
325°
325°
Rare:
Medium:
We_l Done:
Rare:
Medium:
Wel! Done:
Well Done:
Well Done:
325°
325 °
325 °
325 °
ToWarm:
Well Done:
Approximate Roasting Time,
in Minutes per Pound
3 to 5-1bs., 6 to 8-1bs.
24-30 18-22
30-35 22-25
35-45 28-33
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30_40
35_45 30-40
10 minutes per pound (any weight)
Under 10-1bso 10 to 15-1bs.
20-30 t 7_20
*For boneless rolled roasts over 6-inches thick, add 5 to 10minutes per pound to times given above,
Poultry 3to 5-1bs°
Chicken or Duck 325°Well Done: 35-40
Chicken pieces 375°Well Done: 35-40
10 to t5-1bs°
Turkey 325°Well Done: 20-25
Internal
Tempetature°F
130o.140 °
150o-160 °
170o-185 °
130o-140 °
150°-160 °
170°-185 °
170°-180 °
160°-170 o
125°-130 o
170°
Over 5-1bs.
30-35 185°-190 °
185o-190 °
Over 15-1bso In thigh:
15*20 185°-t90 °
2O

Broiling
Broiling is cooking food by intense radiant heat from
the upper unit in the oven, Most fish and tender cuts
of meat can be broiled,. Follow these steps to keep
spattering and smoking to a minimum.
Step 1: tf meat has fat or gristle near edge, cut vertical
slashes through both about "Z'apart. If desired, fat may
be trimmed, leaving layer about t/8" thick..
Step 2: Place meat on broiler rack in broiler pan which
comes with range. Always use rack so fat drips into
broiler pan; otherwise juices may become hot enough
to catch fire.
Step 3: Position shelf on recommended shelf position
as suggested in Broiling Guide on page 22° Most broil-
ing is done on C position, but ifyour range is connected
to 208 volts, you may wish to use higher position°
Step 4" Leave door ajar a
few inches (except when
broiling chicken). The
door stays open by itself,
yet the proper tempera-
ture is maintained in the
oven,.
Step 5: Turn both OVEN
SELECTOR and OVEN
CONTROL knobs to
BROIL° Preheating units
is not necessary. (See
notes in Broiling Guide,.)
Step 6: Turn food only
once during cooking.
Time foods for first side
per Broiling Guide.
Turn food, then use times
given for second side as a
guide to preferred done-
ness_ (Where two thicknesses and times are given
together, use first times given for thinnest food.)
Step 7: Turn OVEN SELECTOR knob to OFE Serve
food immediately, and leave pan outside oven to cool
during meal for easiest cleaning..
Use of Aluminum Foil
1. If desired, broiler pan
may be lined with foil and
broiler rack may be covered
with foil for broiling_
ALWAYS BE CERTAIN TO
MOLDFOILTHOROUGHLY
TO BROILER RACK, AND
SLIT FOIL TO CONFORM WITH SLITS IN RACK. Broiler
rack is designed to minimize smoking and spattering,
and to keep drippings cool during broiling. Stopping fat
and meat juices from drainingtothe broiler pan prevents
rack from serving its purpose, and juices may become
hot enough to catch fire.
2. DO NOT place a sheet ofaluminum foil on shelf. Todo
so may result in improperly cooked foods, damage to
oven finish and increase in heat on outside surfaces of
the oven_
Questions &Answers
Q. Why should I leave the door closed when broil-
ing chicken?
A. Chicken is the only food recommended for closed-
door broiling This is because chicken is relatively
thicker than other foods you broil_ Closing the door
holds more heat in the oven which allows chicken to
cook evenly throughout,
Q. When broiling, is it necessary to always use a
rack in the pan?
A. Yes. Using the rack suspends the meat over the
pan. As the meat cooks, the juices fall into the pan, thus
keeping meat drier Juices are protected bythe rack and
stay cooler, thus preventing excessive spatter and
smoking.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate_ Always salt after cooking. Turn meat with
tongs; piercing meat with a fork also allows juices to
escape. When broiling poultry or fish, brush each side
often with butter.
Q. Why are my meats not turning out as brown as
they should?
A. tnsome areas, the power (voltage) to the range may
be low, In these cases, preheat the broil unit for 10
minutes before placing broiler pan with food in oven°
Check to see if you are using the recommended shelf
position Broil for longest period of time indicated in the
Broiling Guide, "Pdrnfood only once during broiling
Q. Do I need to grease my broiler rack to prevent
meat from sticking?
A. No. The broiler rack is designed to reflect broiler
heat, thus keeping the surface cool enough to prevent
meat sticking to the surface However, spraying the
broiler rack lightly with a vegetable cooking spray
before cooking will make cleanup easier.
21