Kenmore Sears 95955 Installation instructions

CONTENTS
SAFETY
ISE AND CARE
Your Range and Its Features ..................................... 6
Cooktop Controls ................................................... 7, 8
Wok Cooking ............................................................... 8
Range Controls ........................................................... 9
Clock and Timer ........................................................ 10
To Set Bake ............................................................... 15
Convection Bake ................................................. 12-14
Oven Cooking ...................................................... 11.16
Broiling ...................................................................... 17
Self.CLean Cycle ................................................. 18, 19
Cleaning Tips ...................................................... 20, 21
Removable Range Parts .................................... 22, 23
BEFORE CALLING FOR SERVICE
What to Do Before Calling for Service ............. 24, 25
Thermostat Adjustments ......................................... 26
WARRANTY
MODELS 95955
95956
95959
E_,A/R8
Kenmore !
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USE •CARE •SAFETY
MANUAL
229C4020P042-2 SR10260

J
WARNING
• ALL RANGES CAN TiP
•INJURY TO PERSONS
COULD RESULT
• INSTALL ANTI-TIP
DEVICE PACKED
_1_ * SEE INSTALLATIONINSTRUCTIONS
STABILITY DEVICE INSTALLATION INSTRUCTIONS
FOR BRACKET KIT NO. 342473
TOOLS NEEDED: Phillips head screwdriver
1 3/8" open end or adjustable wrench
Bracket attaches to floor or wallto hold either rightor left
rear leg leveler. It fastening to floor, be sure that screws
do not penetrate electrical wiring or plumbing. If this
cannot be determined, use shorter screws that will not
penetrate through flooring.
If the bracket came with your range, it is shipped in the
prepack located inside the oven. Remove the bracket
from the prepack and follow the instructions below.
1. Decide whether the bracket will be installed on the
right or left side of range location.
3,
4,
2. If the bracket side of the range is adjacent to a
cabinet, place the bracket against back wall and
cabinet as shown in Figure 1.
5.
I! there Is no adjacent cabinet, determine where the
location of the range side (painted outside panel) will
be. Place the bracket with Its outside edge at this
location and against back wall. See Figure 1.
Determine whether you will anchor the bracket tothe
floor or wall. Fasten the bracket securely with the
screws provided. Screws are self-drilling in wood,
plywood, particle and chip board, and most metal
framing. Ifattachingtomasonry, youcanbuysuitable
screws and anchors at hardware stores. Use a
masonry drill to drill the required holes.
Using the wrench, back out the four leg levelers at
least two turns. See your installation guide for more
leveling information before positioning range.
Slide the range into place. Be sure rear leg leveler
fully engages slot in bracket. If range cannot be
moved back far enough for rear leg leveler to enter
bracket, move bracket forward as required and attach
to floor in new location.
ADJACENT CABINET OR FINAL
LOCATION OF RANGE BIDE
I_ANEL OUTSIDE EDGE OF BRACKET TO BE
FLUSH WITH LEFT OR
RIGHT SIDE OF RANGE
\
WALL BEHIND
RANGE
BRACKET
SCREWMUSTENTER
WOODORMETAL |
/
WALL
PLATE
/
ATTACHMENT TO WALL
Fig. 1 Fig, 2
\1 NCINS01-3

IMPORTANT INSTRUCTIONS
FOR YOUR SAFETY
SAVE THESE INSTRUCTIONS
Read all instructions before using this appliance. When using electrical
appliances, basic safety precautions should be followed, including the following:
Teach children not toplay with range
knobs or any other part of the range.
Never leave children alone or unat-
tended where a range is in use.
CAUTION:
Items of interest to children
should not be stored in cabinets
above the range or on the
backsplash of the range. Chil-
dren climbing on the range to
reach items could be seriously
injured.
Never let anyone climb, sit or stand
on the open door or any other part of
the range. Their weight may make
the range tip over.
Never leave the oven door open when
you are not watching the range.
2 NESAF08-5,

To insure safety for yourself and your home, please read your Owner's Manual
carefully. Keep it handy for quick easy reference. Pay close attention to the
safety sections of your manual. You can recognize the safety sections by
looking for the _symbol or the word "Safety."
Always keep the range area clear
and free from things that will burn.
CAUTION,"
Never store things in an oven or
near cooking zones. These things
may catch fire and plastic items
could melt.
Never use your range for warming
or heating a room. You could be
burned or seriously injured. Such
misuse could also cause damage to
the range.
Never wear loose clothing when
using your range. Such clothing
could catch fire.
Never usea towel orotherbuIkycloth
as a potbolder. Such cloths could
catch fire on a hot cooking zone.
Never let pot handles stick out
over the front of the range. Turn
handles in so that they cannot be
bumped. Keep the handles away
from other hot cooking zones.
Never leavecookingzonesunwatched
at high heatsettings. Boilovers cause
smoking and greasy spillovers could
catch fire.
3NESAF63

IMPORTANT SAFETY INSTRUCTIONS
BASIC SAFETY PRECAUTIONS
Keep this book for later use.
Be sure your range Is Installed and grounded properly
by a qualified technician.
Always use dry potholders when removing pans from
the oven or cooktop. MOIst or damp potholders can
cause steam burns,
Always follow cleaning Instructions in this book.
Always keep the range and oven clean. Food and
grease are easy to Ignite. Clean the range, oven and
vents regularly.
Clean Only Parts Listed In Manual.
CAUTION: Do not store items of interest to
children in cabinets above arange or on the
backguard of a range. Children climbing on a
range to reach items could be seriously injured.
Always keep combustible wall coverings, curtains, or
drapes a sate distance away from your range and oven.
Always keep dish towels, dish cloths, potholders and
other linens a safe distance away from your range.
Never store such Items on your range.
Always keep the appliance area clear and free from
things that will burn (gasoline and other flammable
vapors and liquids).
Never try to repair or replace any part of the range
unless instructions are given in this book. All other
work should be done by a skilled technician.
Never heat unopened food containers. Pressure
buildup may make container burst and cause injury.
Never leave jars or cans of fat or drippings on or near
therange. Neverletgreasebuilduponyourrange. You
can keep grease fires from starting if you clean up
grease and spills after each range use.
Never try to move a pan of hot fat, especially a deep fat
fryer. Wait until the fat has cooled.
Nevertouch surface units, heating elements, or interior
surfaces ofthe oven. They may be hot even though they
appear dark In color.
Always keepwooden utensils, plastic utensils orcanned
food a safe distance'away from your range.
Some cleaners produce nox-
Ious fumes and wet cloths or
sponges could cause steam
burns if used on ahot surface.
COOKTOP SAFETY
Always use care when touching the cooking zones.
Heating zones could be hot enough to burn you even if
they ara dark In color. The glass surface of the cooktop
will retain heat after the controls are turned Off.
Only some kinds of glass or ceramic pans can be used
for cooktop cooking. Be sure that the pan you use will
not break when heated on the cooking zones.
Never block free airflow through the oven vent.
Do not cook on broken cooktop. If cooktop should
break, cleaning solutions and splllovers may penetrate
the broken cooktop and create a risk ofelectrical shock.
Contact a qualified technician Immediately.
For mjor spills -- Turn unit to LO; use dry paper
towels to wipe up major spills, and then use a razor
scraper (held in apotholder) to scrape spills from ahot
cooking zone. DO NOT attempt further cleaning until
cooktop surface has cooled.
7Choose pots and pans
with flat bottoms, large
, enough to cover the en-
tire cooking zone. This will cut down the risk of setting
potholders or clothing on fire with an uncovered zone
and waste less energy.
OVEN SAFETY
Place oven racks Indesired position while oven iscool.
if rack must be moved while oven is hot, do not let
potholder contact hot heating element in oven.
After broiling, always take the broiler pan out of the
range and clean it. Leftover grease in the broiler pan
can catch on fire next time you use the pan.
Always use care when opening oven door. Let hot air
and steam escape before moving food.
Never use aluminum foil to lineoven bottoms. Improper
useof foilcould starta fire.
SELF-CLEAN SAFETY
If the self-cleaning mode malfunctions, turn off
and disconnect the power supply. Have serviced by a
qualified technician.
Always remove broiler pan and other utensils from the
oven before a self-clean cycle.
Never rub, move, or damage the door gasket on self-
cleaning ranges. The gasket is essential for a good seal.
Never try to clean utensils, cookware or removable
parts of your range during a self-clean cycle.
Do Not Use Oven Cleaners -- No commercial oven
cleaner or oven liner protective coating of any kind
should be used in or around any part of the oven.
NESAF72

SAFETY INSTRUCTIONS (continued)
READ AND UNDERSTAND
THIS INFORMATION NOW!
Should you ever need it, you will
not have time for reading.
COOKTOP GREASE FIRE
_ever pick up a flaming
pan!! Instead:
1. Turn off the element.
2. Smother the fire with a
tightly fitting pan lid, baking soda or an
extinguisher.
Be sure everyone in your home
knows what to do in case of fire.
Never use water on a grease fire.
it will only spread the flames.
OVEN FIRE m
DO NOT TRY TO MOVE THE PAN!
1. Close oven door and turn controls
off.
2. If fire continues,throw baking soda
on the fire, or use a dry chemical,
foam, or halon type extinguisher.
IMPORTANT SAFETY NOTICE
The California Safe Drinking Water and Toxic Enforcement Act requires the governor of California to publish a list
ofsubstances known to the state tocause birth defects or other reproductive harm and requires businesses towarn
customers of potential exposure to such substances. The fiberglass insulation inself-cleaning ovens gives off avery
small amount of carbon monoxide during the cleaning cycle. Exposure can be minimized by venting with an open
window or using a ventilation fan or hood.
5NESAF60-2

YOUR RANGE
SURFACE INDICATOR UGHT
SWITCH FOR VARIABLE
SIZE FRONT ELEMENT
(Left front; See
COOKING ZONE
VARIABLE SIZE COOKING
ZONE
(Use switch to choose either
6" or 9" diameter cooking
zone; See page 7)
OVEN DOOR
LOCK/UNLOCK HANDLE
(For Self-Cleaning cycle only;
See pages 11, 15, 18 & 19)
OVEN BAKE ELEMENT
RANGE CONTROL
(see pages 9, 10,
13-19)
COOKTOP CONTROL
(See pages 7, 8)
OVEN LIGHT SWITCH
OVEN VENT
(Area may get
hot during oven use.
DO NOT block vent)
GLASS COOKTOP
)ages 7, 8, 20 & 21 )
HOT SURFACE
CONVECTION FAN SWITCH
(Turns convection fan off
when door Is opened)
DOOR LATCH
(Locks during
self-clean cycle)
REMOVABLE OVEN RACKS
(See pages 11-15, 20 & 22)
MODEL AND SERIAL
NUMBER LOCATION
OVEN DOOR GASKET
(See pages 18, 20)
REMOVABLE
STORAGE DRAWER
(See page 22)
REMOVABLE OVEN DOOR
WITH WINDOW
(See page 22)
BROILER PAN AND GRiD
(See pages 14, 17, 20)
6 NEFSF41

TO START THINGS COOKING
COOKTOP COOKING
Before you use thecooktop forthe first time, clean itwith
cooktop cleaner. This will leave a protective coating.
The cooking zones are shown by the outlines on the
glass surface of the cooktop.
COOKING ZONES
• To use the large 9" cooking area, push to turn the
control knob to desired setting and push in the top
portion of the rocker switch next to the control knob.
•To use the small 6" cooking area, push to turn the
control knob to desired setting and push in the bot-
tom portion of the rocker switch. OFF
9"ZONE--@ 'v__**
6" ZONE--_o / MED \
The sign near each cooktop control knob shows which
element is turned on by that knob.
_,_ OFF _,/ OFF 0 OFF OF_
-oO-
o
S MED • *MEg •
O0 eO Oe O0
eO oo OO Oe
Left Left Right Right
Front Rear Rear Front
To operate cooktop controls:
1. Push to turn.
2. Set on or between
marks for desired
heat.
O OFF
tO÷ )
//
The indicator light will glow when any cooking zone is
activated.
The left front element has two cooking zones:
DUAL COOKI-NG ZONES
(LEFT FRONT IEI-F-I_F.NT ONLY)
9" ZONE FOR LARGE UTENSILS
R SMALL UTENSILS
COOKTOP GUIDE TO BASIC SETTINGS
"HI"
Used for quick starts, such as
bringing water to a boil. -i0-
MED
"MED-HI"
Used for frying and rapid boiling.
"MED"
Used for slow boll and sautding.
"MED-LO"
Used for cooking foods in small
amounts of water.
"LO"
Used for steaming foods or keep-
ing foods at serving temperature. a
MED
When a cooking zone surface isactivated, coils beneath
the zone radiate heat through the glass to the utensil.
The red glow of the coils will be visible through the
glass. It will take the cooking zone surface a few
moments to heat up. The coil cycles on and off to
maintain your selected control setting.
See the Cleaning Tips for important information
about maintaining your cooktop.
NEMTC76

TO START THINGS COOKING (cont.)
For best cooking results and energy efficient operation,
you should use metal pans that are flat on the bottom.
Match the size ofthe pan to the size of the cooking zone.
The pan should not extend over the edge ofthe cooking
zone more than 1".
Note: A slight odor is normal when a new
cooktop is used for the first time. It is caused by
the heating of new parts and insulating materials
and will disappear in a short time.
WOK COOKING
We recommend that you use only a flat-bottom wok.
They are available at your local retail store.
8
HOME CANNING TIPS
In surface cooking of foods other than canning, the use
of large-dlamater pots (extending more than 1" beyond
edge of cooking zone) Is not recommended. However,
when cennlng with water-bath or pressure canner,
large-diameter pots may be used. This Is because
boiling water temperatures (even under pressure) are
not harmful to cooktop surfaces surrounding cooking
zones.
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 hlgherthan boiling water.
Such temperatures could eventually harm cooktop sur-
faces surrounding cooking zones.
OBSERVE FOLLOWING POINTS IN
CANNING
1. Bring water to boil on HIGH heat, then after boiling
has begun, adjust heat to the lowest setting which
maintains the boil (saves energy and best uses
cooking zone).
2. Be sure canner fits over center of cooking zone. If
your range does not allow canner to be centered on
cooking zone, use smaller diameter pots for good
canning results.
3. Flat-bottomed canners give best canning results. Be
sure bottom of canner isflat or slight indentation fits
snugly over cooking zone. Canners with flanged or
rippled bottoms (often found in enamelware) are not
recommended.
4. Whencanning, use reclpes from reputable sources.
Reliable recipes are available from the manufacturer
of your canner; manufacturers of glass jars for can-
ning, such as Ball and Kerr; and the United States
Department of Agriculture Extension Service.
5. Remember, in following the recipes,that canning Is a
process that generates large amounts of steam. Be
carefulwhilecanning topreventbums fromsteamorheat.
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) beginning with hot tap water when heating
larger quantities of water. NEMTC61-1

RANGE CONTROL
CANCELS PROGRAM CLOCK/TIIMER TEMPERATURE
OVEN OPERATION STATUS DISPLAY DISPLAY SETAUTOMATIC
OVENOPERATIONS
TO SET
ITO SET
OVEN OPERATIONS SELF-CLEAN
CYCLE
1"
UP AND DOWN ARROW PADS FUNCTION
USETO INCREASE OR DISPLAY
DECREASETIME/TEMPERATURE
PRESS TOTURN
TIMER ON AND OFF
Your range Iscontrolled with a touch. You now have the
ease of setting the following operations:
CLOCK
BAKE
BROIL
TIMER
DELAY BAKE
CONVECTION BAKE
DELAY CONVECTION BAKE
CONVECTION ROAST
SELF CLEAN
DELAY CLEAN
The UP or DOWN arrow Is used to set an amount of time
or change thetemperature you want to use. By pressing
and holding down either pad the numbering will change
quickly, By pressing and releasing either pad the
numbering will change slowly. m
DISPLAY:
Once you have programmed your control for any
operation, you can display the setting by pressing the
appropriate pad. For example, if you are using the
TIMER and want to see the time of day, press CLOCK
pad twice. The display will show the time of day.
TONES:
The end-of-cycla tone will sound at the end ot timer use
and automatic oven functions. The end-of-cycle tone is
3 short beeps followed by 1 beep every 6 seconds that
repeat until you press any pad except the UP or DOWN
arrow pad. If you would like to eliminate the repeating
beeps, push and hold CLEAR/OFF for 10 seconds. To
return the 1 beep every 6 seconds, push and hold
CLEAR/OFF for 10 seconds.
F-CODE:
If the time display beeps comlnuously and flashes an
"F" followed by a number, you have a function error
code. Note the number after the "F". Press CLEAR/
OFF. Allow oven to cool for I hour. If problem repeats,
disconnect all power to the range and call for service.
Advise your service technician of the number following
the "F" in the display.
NOTE: You cannot set BAKE, BROIL or COOK
TIME while the oven door is in the locked
position. If you try, the word "DOOR" will
appear in the display. The oven door
lock is to be used for Self.Cleaning only.
9 NCERC30

TO SET THE CLOCK:
1, Press the CLOCK pad. "SET" and
"rIME" will show In the display.
2. Press eNher the UP or DOWN arrow pad,
until the display shows thecorrect time of
day.
The UP arrow will change numbering forward, such as
1, 2, 3. The DOWN arrow will change numbering
backwards, such as 3, 2, 1.
The clock will automatically start within one
minute; or you may press the clock pad for
immediate start.
TO RESET THE TIMER:
When you are setting the timer, ifyou pause more than
4 seconds while pressing either the UP or DOWN arrow
pad, "SET" wnl disappear from the display and the
timer will automatically start to count down. If this
should happen just press the UP or DOWN arrow pad
and you will be able to continue setting your time.
TO CANCEL THE TIMER:
WhilethetJmer Iscounting down, pressthe TIMER ON/
OFF pad. The current time of day will return to the
display.
TO SET THE TIMER:
The timer does not control oven operations, such as
bake, broil, clean or any delay function. Itallows you to
set an amount oftime and alerts you when that time isup.
An example would be timing a three minute egg. The
maximum amount of time you may set is 9 hours and 55
minutes.
1. Press the TIMER ON/OFF pad. "SET"
and "TIMER" and "HR" will show in the
display.
2. Press either the UP or DOWN arrow pad
to set the amount of time you want.
The timer will automatically start to count down within 4
seconds.
3. When the timer counts down to zero,
three (3) short beeps will sound followed
by1 beep every 6 seconds until you cancel
by pressing the TIMER ON/OFF pad.
10 NCCTLS0

OVEN COOKING
GENERAL RULES
When cooking a food for the first time In your new
oven, use time given on recipes as a guide.
After you have used your oven for awhile and you
feel your oven should be hotter or cooler, you can
adjust it yourself. See TEMPERATURE ADJUST-
MENTS In this manual.
NO PEEKING -- Opening the door too often tocheck
food during baking will allow heat loss and may
cause poor baking results.
There may be some odor when theoven isfirst used.
This Is caused by the heating of new parts and
Insulation.
Do not cover an entire oven rack with foil. The foil
can block normal heat flow and cause poor baking
results. Do not place any foil directly above the bake
element. Foil used on the oven bottom under the
element may damage the oven surface; therefore, it
should not be used.
PREHEATING
When recipes require preheating, have food nearby
before you open the oven door. If the oven door is
allowed to remain open for more than a brief time,
the preheat temperature will be lost.
Let the oven preheat thoroughly before cooking
baked products. Your range Is equipped with a
Preheat Notification Tone, When the oven Is
preheated, the tone will sound.
BAKEWARE
Cookies should be baked on flat cookie sheets
without sides to allow the air to circulate properly.
Do not lock the oven IockJunlock handle while
baking. The oven lock/unlock handle is used for
self-clean only.
Cakes, muffins, and quick breads should be baked
in shiny pans --to reflect the heat -- because they
should have a light golden crust. Yeast breads and
pie crusts should be baked in glass or dull (non-
shiny) pans -- to absorb the heat -- because they
should have a brown, crisp crust.
Be sure the underside of the pan is shiny. Darkened
undersides will absorb the heatand may cause over-
browning on the bottom of your food.
Oven temperatures should be reduced 25 degrees
below recommended temperatures ifthe exterior of
pan has a dark non-stick finish, is darkened by age
or when baking in oven proof glass.
11 NEOVC72

BAKING:
Always follow recipe carefully.
Measure Ingredients properly.
Use proper pan end rack placement to Obtain the
best cooking results.
RACK POSITIONS
NOTE:
The top position Is only a guide.
It cannot be used as a rack position.
NOTE: YOUR OVEN HAS FOUR (4) RACK
POSITIONS THAT MAY BE USED
DURING BAKING OR ROASTING.
Place pans on the oven racks with 1" to I 1/2" of air
space on all sides of each pan. Avoid overcrowding
the oven.
When baking several Items, stagger pens sothat no
pan Is directly above another.
Pans too close to each other, to oven walls or to the
oven bottom blockthefreemovement ofair. Improper
air movement causes uneven browning and cooking.
To bake 4 layers of cake at a time, place 2 layers on
the flat rack In position 1 and 2 layers on the flat rack
In position 3, with the pans staggered so that one Is
not directly above the other.
12 NEOVC77-1

CONVECTION COOKING
WHAT IS CONVECTION BAKING?
DudngCo_wectkmBaking,theheatcomesfromanelementIn
Ulerearofthe oven. The ConvectionFancirculatestheheated
air overand aroundfoods. The fanwillturn offIfthe doorIs
open °O
CONVECTIONFAN
(be grill)
i
/
/
Multi-rack baking of very large amounts of foods may
Increase cook times, but the overall result Istime saved
over cooking on one Individual rack.
It Is normal to see steam coming out of the oven vent.
The oven vent Is located behind the right rear element
below the control panel as shown In the Illustration
below.
Oven Vent
Location
Ideal uses for Convection Baking:
TObrown foods on 3 rack positions,
For large quantity cooking,
Great for cooking biscuits, brownies, angel food
cakes and breads.
To adapt recipes from traditional baking to Convection
Baking simply reduce the temperature given by 25°F.
COOKWARE FOR CONVECTION COOKING
Metal or Glass m
Any type cookware will work In the convection oven.
However, metal pans heat faster and are recommended.
Glass pans cook more slowly.
MULTI-RACK BAKING:
Because heated air is circulated evenly throughout the
oven, foods can be baked with excellent results on 2 or
more racks at the same time. Cookies and other quick
breads give very good results with multi-rack baking.
As the number of shelves or the amount of food being
cooked increases, the amount of visible steam will
increase. This steam may condense on the control
panel and drop onto the glass ceramic surface. The
condensation will evaporate quickly, and will not affect
the performance of your oven or cooktop In any way.
WHEN BAKING ON 3 RACKS:
Divide the oven into thirds by placing the off-set rack In
the second (2) rack position and the straight racks inthe
first (1) and fourth (4) rack position.
OFF-SET RACK
13 NEOVC79-1

CONVECTION COOKING (continued)
WHAT IS CONVECTION ROASTING?
During Convection Roasting, the heat comes from the
top element and the fan circulates the heated air evenly
around the food, sealing the juices inside the meat
while creating a golden brown exterior.
Ideal uses for Convection Roasting:
Large, tender cuts of meat, uncovered,
Using pans with low sides, allowing the heated air to
move around the meat.
When Convection Roasting, the meat cooked in the
Convection Oven Is dark brown on the outside and
tender and juicy on the inside. In most cases, cooking
time will be less when using the Convection Roast
feature.
To adapt recipes for convection roasting, use the rec-
ommended roasting temperature. Preheating is not
necessary. Check foods at the end of suggested time.
You may choose to cook longer.
USING THE BROILER PAN AND GRID:
When Convection Roasting, you should use the Broiler
Panand Grid that came with your range. The pan Isused
to catch grease spills and the grid is used to prevent
grease spatters.
BROILER GRID
PAN
FOR PROPER USE OF THE BROILER PAN AND
GRID:
1. Place the flat rack in position 1.
2. Place the meat on the broiler grid.
TO SET CONV ROAST:
1. Press CONV ROAST pad.
2. Press the UP or DOWN arrow pad to select
the desired temperature.
The oven will start to heat automatically. In approxl-
mstely 60 seconds, the display will show the actual
oven temperature. The temperature will continue to
Increase until your selected temperature is reached
and a tone will sound.
3. When roasting is complete, press the
CLEAR/OFF pad to return the display to the
time of day.
CONVECTION ROASTING GUIDE
IINTERNAL
JIEATTEMP
MEATS MIN./LB. OV.TEMP.
BEEF Rib, Med.
Boneless Rib 24-28 325°F 160°F
Top Sirloin Well
(3 to 5 Ibs.) 28-32 325°F 170°F
PORK Roast
(3 1o5 Ibs.) 23-27 325°F 170°F
HAM Canned, Butt, 14-18 325°F 140°F
Shank
(3 to 5 Ibs.
fully cooked)
POULTRY Whole Chicken 15-20 325_F 180°-186°F
(2 1/2 1o (in thigh)
3 1/2 Ibs.)
Turkey, whole* 8-11 325°F 180°'185°F
Unsluned
(10 to 16 Ibs.)
Unstuffed 7-10 325°F
(18 to 24 Ibs.)
Turkey Breast 16-19 325°F
(4 to 6 Ibs.)
*Stuffed poultry generally requires 30-45 minutes addi-
tional roasting time.
To suit your preference on browning, you may shield
legs and breasts with foil to prevent over-browning and
drying of skin.
tThe U.S. Department of Agriculture says "Rare beef is
popular, but you should know that cooking it only to
140°F means some food poisoning organisms may
survive." (Source: Safe Food Book-Your Kitchen Guide.
USDA Rev. June 1985)
14 NEOVC76

CONVENTIONAL BAKING:
OVEN RACK POSITIONS:
As a general rule, place the flat racks on either position
2or3.
DO NOT LOCK THE OVEN LOCK/
UNLOCK HANDLE WHILE BAKING
OR BROILING IN THE OVEN. THE
OVEN LOCK/UNLOCK HANDLE IS
USED FOR SELF-CLEAN ONLY.
CONVENTIONAL BAKING GUIDE:
The rack positions listed below are recommended
for use with the flat racks only.
TYPE OF FOOD SHELF POSITION
ANGEL FOOD CAKE 1
BISCUITS/MUFFINS 2 OR 3
COOKIES/CUPCAKES 2 OR 3
BROWNIES 2 OR 3
LAYER CAKES 2 OR 3
BUNDT/POUND CAKE 1 OR 2
PIES/PIE SHELLS 2 OR 3
FROZEN PIES 1 (on cookie sheet)
CASSEROLES 2 OR 3
TO SET BAKE:
1. Press the BAKE pad.
2. Press the UP or DOWN arrow pad to
select the desired temperature. The last
temperature used will show In the display. Press the UP
arrow to Increase or the DOWN arrow to decrease this
temperature.
3. When baking Is complete, press the
CLEAR/OFF pad.
TIMED BAKING:
TO SET YOUR OVEN TO BAKE FOR
A SET AMOUNT OF TIME AND TURN
OFF AUTOMATICALLY:
1. Press the BAKE pad.
2. Presseitherthe UPorDOWNarrowpad,
to select the desired temperature. The
last temperature used will show In the
display. To Increase the temperature,
pressthe UParrowpad. Todecreasethe
temperature, press the DOWN arrowpad.
The oven will start to heat automatically. ThisIs normal.
Continue to set the timed function.
3. Press the COOK TIME pad.
4. Press either the UP or DOWN arrow pad
to set how long you want the food to
cook.
If you pause between steps 3 and 4 for 60 seconds or
more, the control will automatically go back tothe Bake
temperature display. You may press the COOK TIME
pad to continue.
15 NEOVC73

TO SET YOUR OVEN FOR A DELAYED
START AND AUTOMATIC STOP
(To automatically start and stop cooking at later
times you have selected.)
Insetting a delayed start-automatic stop, all you need to
program Is:
1. The temperature setting desired for cooking,
2. The length of time required for cooking,
3. The time of day you want the oven to automatically
turn OFF.
Based on these 3 choices, the control will calculate
when to automatically turn ON.
1.
2.
3.
4.
5.
6.
Press the BAKE pad.
Press the UP or DOWN arrow pad to
select the desired temperature.
Press the COOK TIME pad.
Press the UP or DOWN arrow pad to
select how long you want food to cook.
Press the STOP TIME pad.
Press the UP or DOWN arrow pad to
select the time of day you want the oven
to turn OFF.
If you pause between steps for more than 60 seconds,
the display will automatically return to the previous
display. For example, ifyou pause between steps 3 and
4, the display will return to the temperature display. If
you pause between steps 5 and 6, the display will return
to the COOK TIME display. If this should happen, just
press the missed pad again and continue.
When STOP TIME is reached, an end-of-cycle tone will
sound every 6 seconds until you cancel it by pressing
any pad.
NOTE: To remove the reminder tone from a timed
function, press and hold the CLEAR/OFF pad for
approximately 10 seconds. Should you decide to
reprogram the tone for use, press and hold the
CLEAR/OFF pad for 10 seconds.
If you want to check the time of day the oven
will automatically turn ON, press the COOK
TIME pad.
If you want to cancel the setting of this func-
tion, press the CLEAR/OFF pad.
CONVENTIONAL ROASTING
Roasting Is cooking tender cuts of meats with dry air. It
is not necessary to preheat your oven before roasting.
GENERAL ROASTING INSTRUCTIONS
1. Place meat (fatty side up) on a roasting rack or in a
shallow pan about the same size of the meat.
2. Place pan on a flat rack In No.1 or No. 2 rack position.
3. Press the BAKE pad.
4. Press the UP or DOWN arrow pad to select the
desired oven temperature.
5. When roasting is finished, press the CLEAR/OFF
pad.
Remember:
Most meats continue tocook internally after being taken
out of the oven.
16 NEOVC74

BROILING
BROILING TIPS:
Please note:
Your oven door should
be open to the broil stop
position while broiling.
Use only the broiler pan and grid that came with your
range for broiling. They are designed for proper
drainage of fat and liquids and help prevent spatter,
smoke or fire.
Do not preheat when broiling. Foreven broiling
on both sides, start the food on a cold pan.
Trim the outer layer of fat from steaks and chops. Slit
the fatty edges to keep the meat from curling.
For maximum juiciness, salt the first side just before
turning the meat. Salt the second side just before
serving.
Brush chicken and fish with butter several times as
they broil. When broiling fish, grease the grid to
prevent sticking. It is not necessary to turn fish.
Broil chicken skin side down.
Never leave a soiled broiler pan in the oven.
Grease in Ihe pan may smoke or burn the next time
the oven is used.
Be sure you know the correct procedure for putting
out a grease fire. See the section on safety.
POSITIONING BROILER PAN
Broiling iscooking bydirect heat from the broil element.
Tender cuts of meat or marinated meat should be se-
lected for broiling. For best results, steaks and chops
should be at least 3/4" thick.
After placing food on the broiler pan and grid, put the
pan on an oven rack in the proper position. The recom-
mended rack position and cooking time can be found in
the following chart.
Thecloserthefood istothebroilelement,thefasterthemeat
browns on the outside,yet stays red to pinkIn the center.
Movingthemeatfartherawayfrom theelementletsthemeat
cooktothecenterwhilebrowningoutside. Sideone should
becookedI -2 minuteslongerthan sidetwo.
The recommended rack positions listed in the
broiling chart are for use with the fiat racks. We
do not recommend the use of the off-set rack.
Food
Steak - 1" Thick
Rare
Medium
Well Done
Ground Beef Patties
Medium-1" Thick
Modium-1/2" Thick
Lamb Chops - 1" Thick
Pork Chops - 1" Thick
Pork Chops -1/2" Thick
Ham Slice - 1/2" Thick
Fish (Fillets)
Chicken (Pieces)
Frankfurters
Bacon
Rack
Position Total Time
4 = Highest (minutes)
1 = Lowest
4 9-11
3 13-16
3 21-23
3 16-18
3 7-9
3 18-21
3 27-29
3 16-13
3 11-12
3 11-13
2 45-55
3 8-11
3 9-11
This chart is a general guide. The size, weight, thick-
ness, and starting temperature of the food, as well as
your own personal preference, will affect the cooking
time. Times In the chart are based on the food being at
refrigerator temperature. The U.S. Department of
Agriculture notes: Rare meats are popular, but
cooking meats to only 140°F means some poi.
soning organisms may survive.
TO BROIL:
1. Press the BROIL pad.
2, Press the UP arrow pad once to select HI
BROIL.
3. Press the DOWN arrow pad to select LO BROIL.
"BROIL"and either"Hl"or "LO"wlllshow intheupperright
comer ofthe displaydependingon yourchoice.
NOTE: UseLO broilto cookfoodssuch as poultryorthick
cutsofmeat thoroughlywithoutover-browningthem.
Ifyou do not press the up or down arrow pad, the display
will go blank and you must repeat Steps 1and 2.
4. When broiling is finished, press the
CLEAR/OFF pad.
17 NEBRL46

THE SELF.CLEAN CYCLE (3 HOURS - NORMAL CLEAN TIME)
BEFORE A CLEAN CYCLE
1. Remove the broiler pan and grid, oven racks, all
utensils and any foil that may be In the oven. DO not
try to clean utensils or any other objects In the oven
during a self-clean cycle. If oven racks are left in
the range during aclean cycle_ they will darken,
lose their luster and become hard to slide. If
you choose to leave the racks in the oven, you
can polish the edges of the racks with steel
wool and apply a small amount of vegetable oil
to the rack edges after the self.clean cycle.
This will make the racks easier to slide.
2. Soil on the oven front frame, under the front edge of
the cooktop, the door liner outside the door gasket
and thefront edge ofthe oven cavity (about 1"Into the
oven) will not be cleaned during a clean cycTe(see
Illustration below). Clean these areas by hand before
starting a clean cycle.
Use hot water with a soap-filled steel wool pad. We
recommend a cleanser such as 'Soft Scrub®' brand
or a similar cleaning product to keep white surfaces
looking clean and new. After cleaning, rinse well to
help prevent a brown residue from forming when the
oven Is heated. Buff these areas dry with a dry cloth.
Please Note:
The door gasket is designed to have a 5"-6" gap
at the bottom of the oven door. This is to allow
for proper air circulation.
DOORPANEL GASKET
TO SET A SELF.CLEAN CYCLE:
1. Slide the door lock handle to the right Into the lock
position. DO NOT force the handle. You may also
need to lightly press on the door to lock It properly.
TO LOCK:
OVEN LIGHT -
To prolong the life of the bulb, be sure
the oven light is OFF during Self-Clean.
FRONT FRAME
2. Push the CLEAN pad. The display will show
UCLEAN", "TIME", and (-...).
DOOR LINER
3. Press the UP or DOWN arrow pad to select the
amount of time you want the oven to clean. The
normal cycle is 3 hours, but you can choose between
2 and 4 hours.
3. Wipe up heavy spiilovers on the oven bottom. Too
much soil may cause smoking during the clean cycle.
4. Do not rub the door gasket. The fiberglass material of
the gasket hasanextremely low resistancetoabrasion.
An intact and well fitting oven door gasket isessential
for energy efficient oven operation and good baking
results. If you notice the gasket becoming worn,
frayed or damaged In any way or if It has become
displaced on the door, you should replace the gasket,
You can press the STOP TIME pad to see the time of
day the clean cycle will be finished. Push the CLEAN
pad to return to the countdown.
Make sureyour oven light is offduring a self-clean cycle
to prolong the life of the bulb.
18 NESCL66

WHEN A CLEAN CYCLE IS
FINISHED:
1. Walt until the LOCK display goes out. The oven
temperature must drop below the locking temperature
before the door can be unlocked.
WAIT UNTIL LOCK GOES OUT
2. Slide door lock
handle tothe left.
TO UNLOCK:
NEVER FORCE THE DOOR LOCKIUNLOCK
HANDLE. FORCINGTHEHANDLEMAYDAMAGE
THE DOOR LOCK.
4. Press the STOP TIME pad.
5. Press either the UP or DOWN arrow pad
to select the time of day you want the
cycle to end and the oven to turn off.
Make sure your oven tight is offduring a self-clean cycle
to prolong the life of the bulb.
AFTER A CLEAN CYCLE
After a clean cycle, you may
notice some white ash in the
Just wipe It up with a __J.. _-/
oven.
damp cloth or sponge. __"
Ifwhite spots remain, remove
them with a soap-filled steel
wool pad, Besure to rinse thoroughly with a vinegar and
water mixture. These deposits are usually a salt residue
that cannot be removed by the clean cycle.
If the oven is not clean after one clean cycle, the cycle
may be repeated.
TO INTERRUPT A CLEAN CYCLE:
1. Push CLEAR/OFF.
Follow Instructions under "WHEN A CLEAN
CYCLE IS FINISHED."
TO SET A DELAYED
SELF-CLEAN CYCLE:
You will not need to determine when the oven will
turn on, when setting this function. The control will
do this for you. You will need to set the amount of
time you want your oven to clean (between 2 and 4
hours), and the time of day when you want the oven
to turn off.
1o
2.
3.
Slide door lock handle to the right in the
lock position. YOUmay need to lightly
press on the door to lock it properly.
Press the CLEAN pad. The display will
show "CLEAN", "TIME" and (---).
Press either the UP or DOWN arrow pad
to select the amount oftime you want the
oven to clean. The normal cycle is 3
hours but you may choose between 2
and 4 hours,
19 NESCL67