Kenmore Capri 60091 Installation instructions

"_-'_..................................... II I i illllll
CONTENTS
SAFETY
.................................................................. ......... 1_
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"i......... .... ........... 61
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...................... 11, 1
• .o...o.*o.,..,..........oo 1
1
USE •
USE AND CARE
Your Range and Its Featurlm ..................................... 5
Cooktop Cooking .................................................... 6, 7
Oven Cooking ......................................................... 6, 8
Brolling ........................................................................ 9
Cleaning Tips ............................................................ 10
Removal of Packaging Tape .................................... 10
Removable Flange parts ..................................... 11, 12
SERVICE
Before Ca|ring For Service ....................................... 13
Adjusting Oven Temperature ............ ;..................... 14
WARRANTY
MOOEL 60091
Capri
CARE .SAFETY
MANUAL

I kWARNING
• ALL RANGES CAN TIP
• INJURY TO PERSONS
COULD RESULT
•INSTALL ANTI-TIP
DEVICE PACKED WITH
RANGE
•SEE INSTALLATION
INSTRUCTIONS
STABILITY DEVICE INSTALLATION INSTRUCTIONS
FOR BRACKET KIT NO. 342473
TOOLS NEEDED: Phillips head screwdriver
1 3/8" open end or adjustable wrench
Bracket attachesto floor or wallto hold either right or left 3.
rearleg leveler. Iffastenlngtofloor, besurethat 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 at-
tached to the lower range back. Remove and discard
the shipping screw that holds the bracket and then
follow Instructions below. 4.
1. Decide whether the bracket will be installed on the
right or left Side of range location.
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.
if 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.
5.
ADJACENT CABINET OR FINAL
LOCATION OF RANGE SIDE
PANEL OUTSIDE EDGE OF
BRACKET TO BE
FLUSH WITH LEFT OR
RIGHT SIDE OF RANGE
\
WALLBEHIND
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. Ifattachlngtomasonry, youcanbuysultable
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.
BRACKET
SCREWMUSTENTER_
WOODOR METAL |
/
WALL
PLATE
/
ATTACHMENT TO WALL
Fig. 1 Flg. 2
1 NCINS01-2

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 notto play withrange
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 leavetheoven door open when
you are not watching the range.
2NESAF08-5

•-_:_k_>_,_,_ ,: _,_,_, _× "_ • _ kL
•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:
Iookingfor 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 cooktop elements/
burners. 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 use atowel or other bulky clot h
as a potholder. Such cloths could
catch fire on a hot element/burner.
Never let pot handles stick out
over the front of the range. Turn
handles In so that they cannot be
bumped into. Keep the handles
away from other hot surface ele-
ments/burners.
Never leave cooktop elements/
burners unwatched at high heat
settings. Bollovers cause smok-
ing and greasy spillovers could
catch fire.
3 NESAFO9-2

IMPORTANT SAFETY INSTRUCTIONS
Keep this book for later use.
Be sure your range Is Installed and grounded properly
by a qualified technician.
Choose pots and pans with flat bottoms, large enough
to cover theentire cooktop element. This will cut down
the risk of setting potholders or clothing on fire with an
uncovered element and waste less energy.
Always use care when touching cooktop elements,
areas near cooktop elements, oven heating elements or
Inside theoven. Heating elements could be hot enough
to burn you even Ifthey are dark In color. The oven vent
duct and oven door may also become hot during range
use.
Always change oven rack positions while oven Is cool.
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 keep canned food and wooden or plastic uten-
sils a safe distance away from your range.
Always keep the appliance area clear and free from
things that will burn, gasoline, and other flammable
vapors and liquids.
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 cooktop elements.
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
the range. Never letgrease build up on your range. You
can keep grease fires from starting if you clean up
grease and spills after each range use.
Place oven shelves in desired position while oven is
cool.
Always use dry potholders when removing pans from
the oven or cooktop. Moist or damp potholders can
cause steam burns.
Always use care when opening oven door. Let hot air
and steam out before moving food.
Always follow cleaning instructions In this book.
Always remove the broiler pan and other utensils from
the oven before a self-clean cycle.
Always keep the range and oven clean. Food and
grease are easy to Ignite. Clean the range, oven and vent
hoods regularly.
Always keep combustible wall coverings, curtains or
drapes a safe distance away from your range.
Never use aluminum foil to line drip bowls or oven
bottoms. Improper use of foil could start a fire or cause
electrical shock.
Never block free airflow through the oven vent.
Never try to move a pan of hot fat, especially a deep fat
fryer. Wait until the fat has cooled.
Never put removable heating elements in water.
Never use the cooktop without reflector pans or drip
bowls being in place. If these pans or bowls are not
there during cooking, wiring or other range parts may be
damaged.
Never touch surface units, heating elements, or interior
surfaces ofthe oven. They may be hot even though they
appear dark In color.
Clean only parts listed In manual.
Always keep dish towels, dish cloths, potholders and
other linens a safe distance away from your range. Never clean cooktop surface when it is hot. Some
cleaners produce noxious fumes and wet cloths could
cause steam burns If used on a hot surface.
Read and understand this information
NOW!
Be sure everyone in your home knows
what to do in case of fire.
Should you ever need it, you will not have
time for reading.
Never use water on a grease fire. it will
only spread the flames.
COOKTOP GREASE FIRE
Never pick up a flaming pan... Instead:
1. Tum off the element.
2. Sm°ther the fire with a tighUy fitting pan lid,
baking soda, or a foam, halon, or dry chemical
extinguisher.
OVEN FIRE
1. Close oven door and turn controls off.
2; If fire continues9 throw baking soda on the
fire1 or use a foam, halonl or dry chemical
extinguisher. NESAF46-1

YOUR RANGE
IMPORTANT:
The model al_l serial number ofyour range can be found on a tag, behind
the removsble panel, on the left side of the r_nge front frame,
OVEN CONTROL
(See,peg. 6 & 14)
GOOKTOP
INDICATOR LIGHT
(glow_ when •W _poktop
element Is on)
COOKTOP
CONTROL
(See page 6)
OVEN VENT
(below o_ment; arsa may get
hot during oven v_e;
Do Not Block)
REFLECTORBOWL_
( See pages10 8,12)
REMOVABLE PLUG-IN
COOKTOP ELEMENT
(See page 12)
NAMEANDNUMBER
PLATELOCATION
(Remove Lower FrontPanel)
ELEMENT
REMOVABLE OVEN DOOR
(See page 11)
BROfLER PAN AND GRiD
(See pages 9, 10, 13)
5 NEFSF17-1

To
Start Things
Cooking
COOKTOP COOKING
The sign near each cooktop control knob shows which
element is turned on by that knob.
O0 eO O0 O0
eO O0 O00e
For best cooking results and energy efficient operation,
you should use pans that:
A. Have flat bottoms and straight sides.
B. Have light handles that do not tilt pans.
C. Are about the same size as the element.
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.
An indicator light will glow when any cooktop element
is on.
OVEN
To use bake or broil:
1. Set the OVEN CONTROL todesired temperature or
to BROIL. When broiling, be sure toturn the knoball
the way to the stop inthe BROIL section of the knob.
2. When finished, turn OVEN CONTROL to OFF.
COOKTOP
CONTROL
Never line the bowls below
cooktop elements with aluminum
foil. Foil can block normal heat
flow, and damage the range. This
is especially true if foil blocks the
oven vent tube under the right rear
cooktop element. 6
OVEN
CONTROL
NEMTC36-1

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 ofyour 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?
A. No. Clean as recommended ln Cleanlng TIps. Donot
use aluminum follto llnedrlp pansor anywhere Inthe
oven except as described inthis book. Mlsusa could
result Ina shock, fire hazard, or damage tothe range.
Q. Can I use special cooking equipment, like an
oriental wok_ on any surface units?
A. We recommend flat bottomed woks. Cookware with-
out flat surfaces is not recommended. The life of
your surface unit canbe shortened and the range top
can be damaged from the high heat needed for this
type of cooking.
•Q. Why am I net getting the heat I need from my
units even though I have the knobs on the
right setting?
A. After turning surface unit off and making sure it Is
cool, 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. Because the surface unit or the cookware Is not flat.
Make sure that the "feet" on your surface units are
sitting tightly In the range top indentation and the
outer edge ofthe drip pan isflat on the range surface.
Q. Why is the porcelain finish on my cookware
coming off?
A. Ifyou set the temperature of 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 CANNING TIPS
In surface cooking of foods other than canning, the use
of large-diameter pots (extending more than 1" beyond
edge of drip pan) is not recommended. However, when
canning with water-bath or pressure canner, large-di-
ameter pots may be used. This Isbecause boiling water
temperatures (even under pressure) are not harmful to
cooktop surfaces surrounding heating unit.
HOWEVER_ DO NOT USE LARGE DIAMETER
CANNERS 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 higherthan boiling water.
Such temperatures could eventually harm cooktop sur-
faces surrounding heating units.
OBSERVE FOLLOWING POINTS IN
CANNING
t. Bring water to boll on HIGH heat, then after boiling
has begun, adjust heat to lowest setting to maintain
boil (saves energy and best uses surface unit).
2. Besurecannerfitsovercenterofsurfaceunit. Ifyour
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 cannlng results. Be
sure bottom of canner isflat or slight indentation fits
snugly over surface unit. Canners with flanged or
rippled 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 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 ofsteam. Be
careful 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 fol-
lowed. The process may be improved by:
(1) using a pressure canner, and
(2) begir_ning with hot tap water when heating
larger quantities of water. NEMTC06-3

OVEN COOKING
When cooking a food for the first time In your new
oven, use time given on recipes as a guide.
Your new oven has been set correctly at the factory
and is more apt to be accurate than the oven It
replaced.
After you have used your oven for awhile, Ifyou feel
your oven should be hotter orcooler, you can adjust
ityourself. See "DO IT YOURSELF" TEMPERATURE
ADJUSTMENTS in this manual.
Always follow recipe carefully.
Measure Ingredients properly.
Use proper pan placement.
Place pans on the oven racks with 1" -1 1/2" of air
space on all sides of each pan. Avoid overcrowding
the oven.
Pans too close to each other, to oven walls or to the
oven bottom, block the free movement of air. Im-
proper air movement causes uneven browning and
cooking.
2 cake layers
_.i_ _-S_ r,_
4 cake layers
When baking several Items, stagger pans so that no
pan is directly above another.
Always turn oven to OFF before removing food.
During baking, avoid frequent door openings. Keep
oven door open as short a time as possible.
Let the oven preheat thoroughly (minimum of 10
minutes)before baking. Ifyour appliancelsequlpped
with a preheat Indicator light or a preheat nottfica-
tion tone, you may watch for the light to go off, or
listen for the tone, and then place the food In the
oven.
Avoid opening the door too often to check the food
during baking as heat will be lost. This may cause
poor baklng results.
Cakes, cookies, 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 too.
Darkened undersides will absorb the heat and may
cause over browning on the bottom of your food.
@
Oven temperatures should be reduced 25 degrees
below recommended temperatures ifexterior of pan
Is predarkened, darkened by age or oven proof
glass.
There may be some odor when the oven Is flrat 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 foit 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.
Cookies should be baked on flat cookie sheets
without sides to allow the air to circulate properly.
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.
Use residual heat in oven whenever possible to
finish cooking casseroles, oven meals, etc. Use
residual heat when baking rolls or precooked des-
serts.
8NEOVC02-4

BROILING
Broiling Is cooking by direct heat from the broil
burner. Tender cuts of meat or marinated meat
should be selected for broiling. For best results
steaks and chops should be at least 3/4" thick.
Alter placing food on the broiler pan, put the pan on
the rack In the oven. The recommended rack posi-
tion and cooking time can be found In the chart at
right.
The closer the food Is to the broil burner, the fester
the meat browns on the outside, yet stays red to pink
In the center. Moving the meat farther away from the
burner letsthe meat cook to the center while brown-
Ing outside. Side one should becooked I - 2 minutes
longer than side two.
• Your oven door should be open to the broil
stop posiUon while broiling. If the door is
closed the food will roast and not broil.
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. Preheating may
cause the thermostat to cycle the broil burner off
and on. For even 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 firat 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 and broil with skin side down. It is
not necessary to turn fish.
Never leave a soiled broiler pan in the range.
Grease in the 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,
I)o not cover the entire broiler
grid with foil. Poor drainage of
hot fat may cause a broiler fire.
If a fire starts, close the oven
door and turn controls off. If
fire continues_ open door care-
fully and throw baking soda on
the fire, Do not put water on
the fire.
POSITIONING BROILER PAN
Food
Steak - 1" Thick
Rare
Medium
Well Done
Ground Beef Patties
Medium -1" Thick
Medium -1/2" Thick
Lamb Chops - 1" Thick i
Pork Chops - 1" Thick
Pork Chops -1/2" Thick
Ham Slice - 1/2" Thick
Fish (Fillets)
Chicken (Pieces)
Frankfurters
Bacon
Rack
Position
4 = Highest
1 = Lowest
Total Time
(minutes)
4 9-11
3 13-15
3 21-23
3
4
3
3
3
3
3
2
3
3
16-18
7-9
18-21
27-29
16-18
11-12
11-13
45-55
8-11
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.
NEBRL17-1