Magic Chef 3127STA Operating instructions

FORFUTUREREFERENCE
Forfuture referencewe suggest you re-
tain this manual after recording the WARNING: Ifthe informa-
modelnumberandserialnumberofthis tion in this manual is not
gas appliance in the spaces provided.
Thisinformationcanbefoundontherat-followed exactly, afire or
ing platelocatedonthe sidesof thelow- explosionmayresultcaus-
er range front frame. Pull out lower ing property damage,per-
drawer to see rating plate, sonal injuryor death.
-Donot store or usegaso-_'_
line or other flammable
MODELNUMBER vapors and liquids inthe
vicinity ofthis or anyoth-
SERIAL NUMBER er appliance.
-WHAT TO DO IF YOU
SMELL GAS: _WARNING
DATEOF PURCHASE •Do not try to light any •ALL RANGES
appliance.CAN TIP
These numbers identify your range.
Pleaseuse themin any correspon- * DOnottouch any elec-• INJURY TOPERSONS
dence orservicecallsconcerningyourtrical switch; do not COULD RESULT
appliance,useany phone in your
Pleaseretaintheproofofpurchasedoc- building.•INSTALLANTI-TIP
umentsforwarrantyservice. DEVICES PACKED
•Immediately call your WITH RANGE
gas supplier from a
neighbor's phone. •SEE INSTALLATION
Follow the gas suppli- INSTRUCTIONS
er's instructions.To reduce the risk oftipping of the
•If you cannot reach appliance from unusual usage or by
your gas supplier, call excessive loading of the oven door,
the fire department, the appliance must be secured by a
properly installed anti-Up device.To
-Installation and service checkifdeviceisinstalledproperly:Use
must be performed by a a flashlight andlookunderneathrange
to see that one of the rear leveling legs
qualified installer, ser- is engaged in the bracket slot.
vice agency or the gas
supplier.

Time-0f-DayClock
Ifyour rangefeaturesa time-of-day clock and minute timer
follow the instructions for the illustrationthat matches the
clock on your range.
ANALOGCLOCKANDTIMER DIGITALANDCLOCKTIMER
12
11 1
CLOCK SET MINUTE TIMER
s"-,;,3o
"///lllll_.',\ "__88:88 willflash inthe displaywhen the
• 6 brange is first connected to power or if
power is interrupted.
TOSETCLOCK: Push in and turn Min- TOSETCLOCK: Press and hold
uteTimerknobtothecorrecttimeofday. CLOCK SET button while turning MIN-
BesureMinuteTimer handisonOFFaf- UTE TIMER knob to the correct time of
tersetting clock, day. MINUTE TIMER knob can be
turned in either direction.
TO SETMINUTETIMER:Turn knob in
either direction to the desired time. TOSETMINUTE TIMER:Turn MIN-
Whenthe buzzersounds, manuallyturn UTETIMER knob to the right,to the de-
theTimer to OFR sired time, up to 60:00 (1 hour). Timer
will begincounting down after afew sec-
onds delay. When time has lapsed, a
continualbeepwillsoundfor upto2 min-
utes.
(continued on next page)
4

Time-Of-Day Clock (oon,,nue )
ELECTRONIC
CLOCK AND TIMER TO SET MINUTE TIMER: Slideswitch TO CANCEL MINUTE TIMER OP-
downtoTlMERpoeition. O:59willbedis- ERATION OR STOP "END-OF-
HOUR¢L0C_ playedas soonasthe switchismovedto TIME" BEEPS:Slideswitchuptothe
81,2@_theTlMERpositlon. Thetimerwillauto-cleckposition._meofdaywillreap-
• n nl maticallybegin countingdown from one pear inthe display.
• U U] hour in incrementsof one minute.When
time has lapsed, a continual beep will
"rzMIm sound.Slide switchto the CLOCKposi-
tion to stop beeps. The time of day will
Whenrangeisfirstconnected topower reappear in the display.
or if powerisinterrupted, 12:00will flash
in thedisplay.
CLocKTOSET CLOCK: Slide switchup tOposition.8[ 05_@ _
Press and hold HOUR button until cor-
rect hourappears in the display. 14zN TZ.I_R
Press and bold MIN button untilthecor-
rect minutes appear in the display.
TO SET A TIMING OPERATION
FOR LESS THAN ONE HOUR:
Pressand hold MIN button untilde-
siredtimeappearsinthedisplay._m-
erwill immediately begin counting
downassoonastheMIN buttonisre-
leased.
TO SET A TIMING OPERATION
FOR GREATER THANONE HOUR:
Pressthe HOUR button.1:59willap-
pear in thedisplay.Select desired
minutesbypressingand holdingMIN
button.Timingwillbeginwhenbutton
isreleased.
Two hours is the maximumtiming I
that can beset.
5

SurfaceCq)oking
IGNITION SYSTEM TO LIGHT SEALED BURNER ADDITIONAL INFORMATION
Your range will feature pilotless igni- t.Place utensil on burner grate.•When the rangeis first installed, the
tion; a spark from the ignitor lights the pilots may be difficult to light due to air
burner. Theignitor is located at the back2. Push inand turnknob totheLITE in the gas line. Tobleed off air from the
side of each surface burner, position. After the burner lights, turn line, hold a lighted match next to the
the knob tothedesired flamesize. burner and turn knob on. When the
_ burner lights, turn the knob off and
proceed as directed.
•Besureall surface controls areset
in the OFF position prior to supplying
Ignitorgas to the appliance.
REARViEW OF SEALED BURNER
•CAUTION: If flame should go out
during a cooking operation,turn the
NOTE: Theknob on your applianceburner off. If gas hasaccumulated
may not look like theknob in this il-and a strong gas odor is detected,
lustration, but it willoperate asde- wait 5 minutes for the gas to dissi-
scribed in this booklet, pate before relighting burner.
•You may hear a "popping" sound on
LP gas when the surface burner is
turned off. This isanormaloperating
sound of the burner.
• If a knob is turned very quickly from
HI toLO setting, theflamemay go out,
particularly if the burner is cold.
ABOUT THE SURFACE
DUAL PURPOSE HI SPEED BURNER FLAME
SEALEDBURNERS _ (ifequ,pped)"_ _O_er'Y _dJ_t_d bumet with c,ea_ ___
ports will lightwithin a few seconds,
Some models featureone or two special
HI SPEED sealed burners. •On natural gas, the flame will be blue
with adeeperblue core; there should be _'IP'__
Refer tothe rating plate to determine if no trace of yellow in the flame.
your appliance featuresthe HI SPEED
burners. See inside front cover for toca- A yellow flame indicates an improper
tion of rating plate,mixture ofairgas. This wastes fuel, so
have a serviceman adjust the mixture if Ifthis occurs,turn the knob to the OFF
LOCATION OF BURNERS: a yellow flame occurs,position.Wait several seconds,then
HIGH BURNER light the burner again.
• On LP gas, some yellow tipping is ac-
ceptable. This is normal and adjustment
is not necessary.
HIGHSPEEDBURNER
(continuednextpage)
*U.S.Patent Pending

SurfaceCookingoont nue¢,)
FACTORS THAT DETERMINE SELECTING FLAME SIZE CANNING
FLAME SIZE •Usea HiGH flamesettingto quickly Acceptablewater-bathorpressurecan-
UTENSIL SIZE: Adjusttheflamesize bringliquidstoaboilortobeginacook- hersshouldnotbeoversizedandshould
soitdoesnotextendbeyondtheedgeofing operation.Then reduceto a lower haveaflat bottom.Thefollowingare not
the cookingutensil.Thisisforpersonal settingtocontinuecooking.Neverleave recommended:Oversizedcannersor a
safetyand to preventpossibledamage food unattended when using a HIGH verylargecannerthatrestsontwo sur-
tothe appliance, utensil or cabinets flamesetting, face burnergrates.
abovetheappliance. Whencanning, use theHIGH setting
just until thewater comes to a boilor i
,_,u_v_ _ pressure sreached nthepressurecan-
' ner,then reduceto the lowestflame set-
__i- _ tingthat maintainsthe boil orpressure.
•An intermediate flame size is used to
continue a cookingoperation.Foodwill
not cook any faster when a higher
flamesetting isused than that need-
•Utensilswhichextendmorethan two ed to maintain a gentle boil.Remem-
inches beyond the grateor touch the ber,waterboilsatthesametemperature
cooktopmaycauseheat tobuildup, re-whetherboilinggentlyor vigorously.
suitingindamage to the burnergrate,
burneror cooktop. • UseLOWtosimmeror keepfoods at
servingtemperatures.
•Utensils,suchaswokswitha support
ring,whichrestrictaircirculationaround
theburnerwillcauseheattobuildupand _
may result in damageto theburner
grate,burneror cooktop.
UTENSIL MATERIALS: Optimum
cooking performance can beachieved
whenheavygauge, flat,smooth bottom,
metal utensils with straight sides and
tight fitting lids are used.
•Aluminum or aluminum-clad stain-
less steel pansheat moreevenlysoa
slightly larger flamecanbeused.
•Stainless steel, porcelain andheat-
proofceramic or glass heatunevenly; /_ __ t
cast aluminum and iron heatslowly;/
and,Teflon-coated utensils are sensi-
tive to heat.These materials require a
lowerflametoproducemoreeven cook- "_)
ing results,Adjust flamesoitextends
halfway tothe edge oftheutensil bot- \_,
tom. "_ LoTj
COVEREDUTENSILS: Foods cook
faster whenthe utensil is covered be- Besure toadjust theknob so there is
cause more heat is retained. Lowerthe anadequate supply ofgas to main-
flame size when covering utensils,lain a stableflame on theburner.
Check to besureburneris lite andthe
flameis stable.

UsingYourOven
OVEN VENT OVEN THERMOSTAT
The ovenvent is located at the base of The oventhermostat knob isusedto se-
the backguard.When the oven is inuse, lect and maintain theoven temperature.
this area may feel warm or hot to the Always turn this knobjust tothe desired
touch. Toprevent problemsdo not: temperature- not to ahigher tempera-
Block the vent opening, touch the area ture and then back.This provides more
nearthe opening or place utensils near accurate oven temperatures. Turn this
the vent opening, knobto OFFwhenever the oven isnotin
use.
OVENBURNER
The size and appearance of a properly
IGNITION SYSTEM adjustedoven burnerflame should beas
Your appliance features pilotless igni- shown:
ti°n" Aglebar willlightthe °venburner" I i _ O_3_O_ smeoT_'_O_;A
Besureoven control is set in the OFF
positionpriortosupplyinggastothe ap-
pliance. T
•isan indent at
[ "- 1
The oven temperature is maintained by
cycling the burner on and off.After the
oven temperature has been set, there
will beabout a 45 second delay before
the burnerignites.This isnormaland no
gas escapes during this delay•
(continuednextpage)
8

UsingYourOven(cont,noe )
TO SET THE OVEN PREHEATING
1. Whencool,placethe racksinthe de-Preheatingisnecessaryfor properbak-
siredrackpositions, ingresults.Allowthe oven toheat until
thedesiredoventemperatureisreached
2. Pushinandturntheoventhermostat (approximately t0 to 15minutes). Se-
knob to the desired oven tempera- lectingatemperaturehigherthanthede-
ture.Allow the oven to preheat for 10 sired temperature will not preheat the
to 15 minuteswhen baking, oven anyfaster. Infact, this mayhave a
3. Place the food in the center of the negative effecton baking results.
oven, allowing a minimum of two in- It isnotnecessaryto preheatfor broiling
ches between the utensil(s) and the unless darker browning is desired or if
oven walls, cooking thin (3/4-inch) steaks. Allow
4. Check the food for doneness at the burner to preheat 2 to 3 minutes.
minimum time given in the recipe. Preheating is not necessaryfor roasting
Cook longer if necessary. Opening operations.
the oven doorfrequently causes heat
losswhich may affect cooking results
and increase cooking time.
5. Turn the oven thermostat knob to
OFFand removefoodfrom the oven.
(cont/nued next page)
9

UsingYourOven(continued)
(continued next page)
10

CommonBakingProblemsAndWhyTheyHappen
Cakesare uneven.Panstouching each other or Cakes don'tbrown on top. Incorrect rack position.
oven walls. Temperaturetoo low.
Batter uneven in pans.Overmixing.
Oven temperature too low or Toomuch liquid.
bakingtime too short. Pan sizetoo largeor too little
Oven notlevel,batter in pan.
Undermixing.Oven door opened too often.
Toomuch liquid. Excessive shrinkage. Toolittle leavening.
Cake high in middle. Temperaturetoo high. Overmixing.
Bakingtime too long. Pantoo large.
Overmixing. Temperaturetoo high.
Too muchflour.Baking time too long.
Panstouching each other or Panstoo close to each other
ovenwalls, or oven walls.
Incorrect rack position.
Cake falls, Too much shortening or sugar. Uneven texture. Too much liquid.
Too much or too little liquid. Undermixing.
Temperaturetoo low. Temperaturetoo low.
Old or too little baking powder.Bakingtime too short.
Pan too small.
Oven door opened frequently. Cakes have tunnels. Not enough shortening.
Added incorrect type ofoil to Too much baking powder.
cake mix. Overmixing or at too high a
Added additional ingredients speed,
to cake mix or recipe. Temperaturetoo high.
Cakes, cookies,biscuits Incorrect rack position.
don'tbrown evenly. Oven door not closed properly. Cakescrack on top. Batter overmixed.
Door gasket not sealing Temperaturetoo high.
properly. Too much leavening.
Incorrect useof aluminum foil.Incorrect rack position.
Oven not preheated.
Pans darkened,dented or
warped. Cake not done in middle. Temperature too high.
Pan too small.
Baking time too short.
Cakes, cookies, biscuits too Oven not preheated.
brown on bottom. Panstouching each other or
oven walls. Pie crust edges too brown. Temperaturetoo high.
Incorrect rack position. Panstouching each other or
incorrect use of aluminum foil. oven walls.
Placed2 cookie sheets on one Edgesof crust too thin.
rack. Incorrect rack position.
Used glass, darkened, stained,
warped or dull finish metal Pies or cakes don't brown Used shiny metal pans.
pans. (Use a shiny cookie on bottom. Temperaturetoo low.
sheet.) Pies have soaked crust. Temperaturetoo low atstart of
baking.
Fillingtoo juicy.
Used shiny metal pans.
11

UsingYourOvenooo,J,oed
HOW TO BROIL
Broilingisa methodofcooking used for tendersteaks, rareinterior,themeat shouldbeclosetotheburner.Place
chops,hamburgers,chicken,fish,and somefruitsandvege- thepanfurtherdownifyouwishthemeatwelldoneor ifspat-
tables.Thefoodisplaceddirectlyundertheovenburner, teringandsmokingoccurs.
Thecookingtime isdetermined bythedistance betweenthe The distance from the burner depends on the thickness of
meat and the burner,the desired degree of doneness, and the meatand desired degree ofdoneness. Thin cuts should
the thickness ofthe meat. beplacedon rack#1 (top)or #2(middle); thickercuts should
beplaced on rack#2 or#3 (bottom). Broil untilthetop ofthe
GENERALTIPS meatis browned.Itshould beapproximately halfcooked by
Broilingrequirestheuseofthebroilerpanandinsertsupplied thetimethetopisbrowned.
withyourappliance.Itisdesignedtodrainexcessliquidand
fat away from the cooking surface to preventspatters, Trimexcess fattopreventexcessivespattering or smoking.
Cut slashes inthe outer edgesofthe meatto prevent curling
smoke and flare ups. during cooking.
Foreasierclean-up, line the broiler pan (bottompiece)with
aluminumfoiland spraythe insertwith a non-stick vegetable If you plan to season the meat, it is betterto do so after the
coating. Do notcoverthe broilerpan insertwithaluminumfoil surface has browned.Salt tends to delay browning which
as this prevents fat from draining into the pan below. The can resultin overcooking. Salting beforecooking alsodraws
broiler canbe preheatedfor afew minutes. However,do not thejuicesout ofthe meat,causing dryness.
preheatthe broiler pan and insert.
If the food is placed too close to the burner, overbrowning
and smokingmayoccur. Generallyforabrownexteriorand
BROILING CHART TO BROIL:
1.TurntheovenTHERMOSTATknobto
Quantity &/or Approx. Minutes/Side BROIL.
Food Thickness Position Doneness 1st Side 2nd Side tt ispossibleto broillongercooking
Bacon thickslice middle well 4-5 1- 2 foods such as pork chops at a lower
BeefPatties 3/4"thick middle rare 3-4 2-3 temperature to prevent overbrown-
middle medium 5-6 3-4ing. Turn the knob to 450°F, rather
middle well5- 6 4-5 than BROIL, for low temperature
Steaks 1_thick bottom rare 3 -43-4 broiling.
bottom medium 5-7 4-6 2. Preheatfor 2 to 3 minutesif desired.
bottom well 7 - 8 67NOTE: Cooking times in the Broil
112"thickbottom rare7-8 5-6 Chart are based on a 2 to 3minute
bottom medium 8 - 10 6 - 8
bottom well 10-11 8 - 9 preheat.
ChickenBreastHalves bottom well 8- 9 7- 83. Place the broiler pan on the recom-
mended rack position shown in the
Fish Fillets 1" thick middle 5- 6 3 -5
1/2_thick middle 4 - 5 3- 5 broilingchart.
HamSlices 1/2"thick middle 5-6 4-5 4. Foltow the suggested times in the
(precooked) broiling chart. Meat should beturned
once about halfwaythrough its cook-
PorkChops (450°) 1"thick bottom well 12 - 14 8 - 9 ingtime.
Weiners/Sausage middle 2 -4 2 -3 5. Check the doneness by cutting a slit
(precooked) in the meat near the center to check
thecolor.
12

Maintenance
COOKTOP BURNER GRATES DUAL PURPOSE
The cooktop is designed with two con- SEALED BURNERS
touredwells which containspillsuntil Thefoursealed burnersare securedto
theycan be wiped up. Unlikethestan- thecooktopandareNOT designedtobe
dard gas appliance, THIS COOKTOP removedby the consumer.
DOES NOT LIFT-UP NOR IS IT RE-
MOVABLE.To prevent damage to the Since the four burners are sealed into
gas tubing or top, do not attempt to lift the cooktop,boiloverswon't seepunder-
cooktop, neath to the burner box area. Thus
When reinstalling square grates, place there are no hidden spills in the burner
_[indentedsidestogethersostraightsides boxarea toclean'areat front andrear. IGNITORS
Whencleaning aroundthesurfaceburn-
er, usecaretoprevent damagetothe
spark ignitor which is located at the
back-side of each burner.If a cleaning
cloth should catch the ignitor, it could
damageor break it.Ifthe ignitor isdam-
aged or broken, the surface burner will
not light.
Burner grates are durablebutmay lose _ Ignitor
their shine due to usage andhigh tern- REARVIEWOFSEALEDBURNER
peratures.
(continued next page)
13

Maintenance(continued)
OVEN DOOR OVEN RACKS BROILER DRAWER
The two oven racksare designedwitha Storeclean broilerpan andinsertinthe
lock-stop edgeto keep the racksfrom broilerdrawer.
comingcompletelyoutofthe oven. To remove: Pulldraweroutto the first
Toremove: Besuretherackiscool.Pull stopposition.Liftupfrontofdrawerand
therackstraightoutuntilitstops.Tiltthe pullto the secondstop position.Grasp
frontofthe rackupand continuepulling sides and lift up and out toremove
Whenopeningoven door,allowsteam the rack outoftheoven. drawer. Gently move drawer side-to-
andhotairto escapebeforereachingin sideas you pullthe drawerout.
oventocheck, add orremovefood. To replace: Tiltthefrontendofthe rack
upand placethe rackbetweenthe rack\ I
supports.Slide it back until itclears the _,_
To remove door: Open door to the
"stop" position (opened about 4 inches) lock-stop position. Lower the front and m
and grasp door with both hands at each slidethe rackstraight in.Pullthe rackout
side. Do not use door handleto liftdoor. to the lock-stop positionto be sure it is _
Liftup evenlyuntildoor clearsthe hinge positionedcorrectly andthen return itto
arms. itsnormal positon.
/_ OVEN Bo'n'OM TOreplace: Fit ends of drawer glides
ontorails. Liftupdrawerfront and gently
push in to first stop position. Gently
move drawer side-to-side asyou push
in the drawer. Lift up drawer again and
continue to slide drawer to the closed
To remove: When cool, remove the position.
oven racks.Slide the two catches, lo-
cated at each rear corner of the oven
bottom, toward the front ofthe oven.
TO replace door: Grasp doorat each __1//7,
side,alignslotsinthe doorwiththe hinge _._•armsand slidedoordown ontothe hinge
armsuntil completelyseatedon hinges. __.. ___."J'3"_." _j
Lift the rear edge of the oven bottom
slightly, then slide it back until the front
edgeof the oven bottomclears the oven
frontframe. Remove oven bottom from
oven.
To replace: Fit front edge of oven bot-
tom intofrontframe. Lower rearof oven
bottom and slide the catches back to
lock oven bottom into place. (continued next page)
14

Maintenance(continued)
OVEN LIGHT HOW TO REMOVE PROPORTIONAL VALVE
RANGE FOR CLEANING ADJUSTMENT (ifequipped)
AND SERVICING The LOW setting shouldproducea sta-
Followtheseprocedurestoremoveap-bleflamewhenturningthe knobfromHI
Before replacing oven light bulb, DIS- pliancefor cleaning or servicing:toLO.Theflame should be1/8inchor
lower and must be stable on allports on
CONNECT POWER TO RANGE. Be LOW setting.
surebulb andrangeparts are cool. Do1. Shut-off gas supplyto appliance.
nottoucha hot bulbwith adamp clothas To adjust:Operate burner on HI for
the bulb may break. 2. Disconnect electricalsupply to ap- about 5 minutes topreheat burnercap.
pliance, if equipped,Turnknob backto LO; removeknob,and
To replace oven light: Use a dry pot insertasmallscrewdriverintothecenter
holder, toprevent possibleharm to 3.Disconnectgassupplytubingto ap- ofthe valvestem.Adjustflame size by
hands;very carefully removebulb.Re- pliance, turningadjustmentscrewineitherdirec-
placewitha 40 wattAPPLIANCE bulb. tion.
Reconnectpowertothe range. 4. Sliderangeforward to disengage
rangefromthe anti-tip bracket.(See
InstallationInstructionsforlocationof
LEVELING LEGS bracket.)
5.Reverseprocedureto reinstall.Ifgas p_
linehasbeendisconnected,check for J
Levelinglegsare locatedoneachcorner gas leaksafter reconnection. (SeeIn-
ofthe base ofthe range, stallation Instructionsfor gasleaktest
method.)
NOTE: Aqualified servicer should dis-
connect and reconnectthe gas supply.
__ To prevent range from accidently tip-
fping,range must besecuredto the floor
by sliding rear leveling leg intoan anti-
tip bracket supplied with the range.
WARNING: Possible risks may result NOTE: All gas adjustments should be
from abnormalusage,including exces-
sive loadingof the oven door and ofthe done by a qualified servicer only.
Place a level horizontally on an oven risk of tip over,should the appliance not
rack and checkfront-to-back and side- be reinstalled according to theinstalla-
to-side.Levelby turning the legs. tion instructions.
15

GeneralInformation
ELECTRICAL CONNECTION USE OF ALUMINUM FOIL
Appliances which requireelectrical Use aluminum foil ONLY as
power are equipped with a three- instructed in this book. Improperuse
prong grounding plug whichmustbeofaluminumfoil may causedamageto
plugged directly into a properly theoven,affectcookingresults,andcan
groundedthree-hole 120voltelectrical also resultinshockand/orfirehazards.
outlet. Foilcan beusediftheseguidelinesare
followed:
(_i_,/ • Do not use aluminum foil directly
__ under the cookware. Foil will reflect
_ heatawayfromtheutensilcausinginad-
• equate browning. Placing a pie directly
:' onfoil may resultin asoggy bottomcrust
and inadequate browning.
• Do not placealuminumfoil directly
A/ways disconnect power to app/i- on the oven bottom as this may dam-
ance before servicing, age the oven bottom, Apieceof foil
Thethree-prong groundingplug offers that is slightlylarger than thecooking
protectionagainstshockhazards.DO utensilcan beplacedontherackdirectly
NOT CUT OR REMOVE THE THIRD belowtherackcontainingtheutensil,
GROUNDING PRONG FROM THE
POWER CORD PLUG,• Do not completely cover an oven
rackwith foil.Thisblocksairflowinthe
oven,constitutes a safety hazard,and
will adversely affect cooking results.
• Never cover the broiler insertwith
aluminum foil as this prevents fat
from draining to the pan below, The
broilerpancan be linedwithfoil.
16

CareandCleaning
illii
CLEANING CHART
PARTS CLEANING AGENTS DIRECTIONS
Baked Enamel * Soapand water Useadrytowelorclothtowipe upspills,especiallyacid(milk,lemonjuice,fruit, mustard,
orPorcelainEnamel • Pasteof bakingsodaand water tomatosauce) orsugaryspi)ls.Surfacemay discoJoror dullif saJ)Lsnotimmediate/y re-
.Cooktop *Mildliquid cleaner moved. This isespecially importantfor white surfaces.
•Ovendoor *Glasscleaner
•Broilerdrawer When surface iscool,wash with warmsoapy water,rinse anddry.Forstubborn soil, use
• Sidepanels mildlyabrasivecleaning agentssuch asbakingsodapaste or BonAmi.Ifdesired, athin
• Backguard coatofmildappliancewax canbeusedtoprotectthesidepanels.Aglasscleanercanbe
usedto add"shine" to the surface.
NOTE:Do notuseabrasive, causticor harshcleaningagentssuch assteelwoolpadsor
ovencleaners.These products will scratch or permanently damage the surface.
NOTE:Neverwipe awarmor hotsurfacewith adamp clothasthismay damagethesur-
face and may causee steam burn.
Broiler pan and•Soap andwater Removefromoven afteruse.Coolthen pouroffgrease.Placesoapyclothoverinsertand
insert •Plastic scouring pad pan;letsoaktoloosenson.Washinwarmsoapy water.Usesoap-filled seoudngpadto
• Soap-filled scouring pad remove stubborn soil.Clean in dishwasher if desired.
•Dishwasher NOTE:Poreasiercleanup, sprayinsertwithanon-stickvegetabtecoetingandlinebroifer
pan with aluminum foil
NOTE:Always store clean broilerpan andinsertJnthe broJJercompartment,if panand
insertarenotcleaned aftereachuse,thesoilmightbecomehotenoughtoignitethenext
time the oven isused.
Chrome drip bowls, • Soap and water Clean bowlsafter each usewith soap andwater. Remove stubborn stains withbaking
if equipped •Psateof baking sadaand water sodabasteandp]astiescourJngpad.TopreventseratchJngthefinish,donotuseabrasJve
• Plasticscouringpad cleaningagents.Rinse,dry and replace.
NOTE:Bowlscanpermanentlydiscolorifexposedtoexcessiveheatorifsoilisallowedto
bakeon.
Control knobs * Soapand water Toremoveknobsforcleaning,gentlypullforward.Washinmilddetergentandwater.Do
notsoakknobsinwater.Donotuseabrasivecleaningagents.Theywillscratchfinishand
removemarkings.Rinsedryandreplace.TurnON each burner to seeif knobs have
been replaced correctly.
Glass • Soap and water Washwithsoapandwater.Useawindowcleanerandasoftclothaftercleaning,Remove
•Backguard •Pasteof baking sodaandwater stubborn soil withpasteof bakingsoda andwater.Rinsewith aclothwrung out inclear
• Ovenwindow •Glass cleaner water.Dry.Donot useabrasive materialssuchasscouringpads,steelwoolorpowdered
cleaning agents.
NOTE:To avoid inside stainingof oven door glass, do not oversaturate cloth.
(continued on next page)
17

CareandCleaning(continued)
PARTS CLEANING AGENTS DIRECTIONS
Grates • Detergentand waterGratesaremadeof porcelain-coatedsteel,Theycan becleanedatthesinkwithdeter-
*Non-abrasive plastic padgent andwaterorin the dishwasher.Toclean bakedon soil, placea dampsoapy paper
toweloverthegrate andlet standfor 30minutes.Usea non-abrasive plasticpadto scour
stubborn soil.
NOTE:Neveroperate burnerwithout agratein place.Toprotecttheporcelainfinishonthe
grate fromexcessiveheat,neveroperatesurface burnerwithouta cookingutensilonthe
grate. Itis normalfor grates to losetheir shine over aperiod oftime.
Metalfinishes • Soap and waterWash with soapand water. Removestubborn soil with pasteof bakingsodaand water.
•Backguard •Paste of bakingsoda and water Use awindow cleaner anda soft cloth to removefingermarks or smudges.
• Trim parts•Glass cleaner
• Manifold panel NOTE:Donotuseovencleaners,abrasiveorcausticagents.Theywilldamagethefinish.
Oven bottom •Soap andwater Continuous clean oven bottom:See page 19.
• Porcelainenamel • Pasteof bakingsodaand water
• Non-abrasive plastic pad Porcelainoven bottom:Clean,whencool,with soapandwater,non-abrasive plasticpad
• Oven cleaner orovencleaner. Rinsewithclearwater. Tomakecleaningeasier, protecttheoven bottom
by (1)usinglarge enoughcookwareto preventboilovers; (2) placea pieceofaluminum
foil,that isslightly largerthan the cookware,onthe lower rack. NEVERplacefoil directly
on the oven bottom.
Protectoven bottomagainstacidspills(milk,cheese,tomato, lemoniuice,etc.)orsugary
spills (pie filling) as they may pit or discolor the oven bottom.
Foreasiercleaning,oven bottomcan beremovedandcleanedatthesink.Do notsoakor
immerse oven bottom in water or place under running water.
Oven cavity Cleaning action begins whenever theBrush off heavy soil with a nylon or plastic pad. Do not use paper towels, cloths, or
•Continuous clean oven ison. The oven mustbe usedfor spongesbecausetheovenwallsareporousandparticlesofthesematerialswillruboffon
oven cleaningtotakeplace.Higheroventern-thewalls. Rinseareawith cleanwater only.DOnotuseanytypeofovencleaner,cleanser
Seepage 19. }eratures and longer baking times or detergent on this surface.
speedthe cleaning action.
Oven cavity •Soapand water Cleanoveninteriorwithsoapandwater; rinse.Usecleansingpowdersoraplasticscour-
• Porcelainoven •Mildabrasive cleaners ingpadto removestubbornsoil.Wipeacid orsugarstainsas soonasthe oveniscoolas
• Plasticpad thesestains maydiscoloror etchthe porcelain.Donotusemetallicscouringpadsas they
•Oven cleaner willscratchthe porcelain.Tomakecleaningeasier, place 1/2cuphouseholdammoniain a
shallowglassand leaveinacoldovenovernight.Theammoniafumeswillhelploosenthe
burnedongrease andfood. Ovencleaners canbe usedonthe porcelainovenbutfollow
manufacturer's directions. If ovencleaner was used,thoroughly rinse oven cavityand
capillarytube whichislocatedatthetopoftheoven.Ovencleanerscannotbeusedonthe
continuouscleaning oven finish.
Oven racks • Soap andwater Cleanwithsoapywater. Removestubbornsoilwith cleansingpowderorsoapfilled scour-
. Cleansing powders ing pad. Rinseand dry.
• Plasticpad
• Soap filled scouring pad NOTE:Ifracks becomedifficulttoslide, athin coatofvegetableoilonthe undersideofthe
rack will make sliding easier.
Plasticfinishes • Soap and water When surface iscool, cleanwith soapandwater; rinse,and dry.Use awindowcleaner
• Door handles • Paste of bakingsoda and water and a softcloth.
• Backguard trim •Non-abrasiveplastic pador sponge
• Overlays NOTE:Neveruseovencleaners,abrasive orcausticliquidorpowderedcleaningagents
• Knobs on plasticfinishes. These cleaning agents will scratch or marrfinish.
• End caps NOTE:Toprevent stainingor discoloration,wipe upfat, greaseor acid (tomato,lemon,
vinegar,milk,fruit juice, marinade) immediatelywith a dry paper towel or cloth.
Silicone rubber • Soap and water Wash withsoap and water, rinse and dry. Do not removedoor gasket.
• Door gasket
Sealed burners* Soap and water Clean,whencool,asnecessarywithwarmsoapywater. Removestubbornsoilbyscour-
• Paste of bakingsoda and water ingwithanon-abrasive plasticscouringpadanda pasteofbakingsoda andwater.Clean
• Plastic scouring spongeor pad 3ortswithastraight pin.Donotenlargeordistorttheports. Donot useawoodentoothpick.
Itmaybreakoffandclogport.Sealedsurface burnerscannot beremovedbythe consure-
eF,
NOTE:Whencleaningaroundthe surfaceburner,usecaretopreventdamagetothe igni-
torwhich islocatedatthe back-side ofeachburner.If acleaning clothshould catchthe
ignitor,itcould damageorbreak it.Iftheignitor isdamaged or broken,thesurface burner
will not light.
18

CareandCleaning(cootioue)
CONTINUOUS CLEANING OVEN (if equipped)
WHAT ISTHE CONTINUOUS MANUALLY CLEANING HINTS
CLEANING OVEN? HEAVY SPILLOVERS Brittle crusts or stains can beloosened
Thefinishofthe ContinuousCleaning Thespecialfinishwillcleanmostspat- byGENTLYtappingstainwithawooden
Oven isidentifiedby itsdark gray color, ters during normalevenuseunless orplasticutensil Brush away any loose
and rough, porous texture. The rough there is a heavy buildup of soil. Heavy soil that flakes off. Varnish type stains
texture prevents grease spatters from spillovers such as pie or casserole usually needto besoftened with asmall
formingbeadswhich rundownthe walls boilovers will not clean effectivelywith- amount ofwateror dampcloth. Remain-
leaving unsightly streaks. Rather, the out some manual help.The crusty or ingsoilwill gradually reducewith contin-
rough texture absorbs spatters and al- varnish-like steinsthat form fromthese ued ovenuseat normalbakingtempera-
lows them to spread, thus exposing a spilloversclogtheporesandpreventthe tures.
largerareato the hotoven air.The cata- specialfinish from being exposedto the
lyst,when exposed to heat, speeds the hot oven air.This greatly reduces the
oxidationof soil. cleaning effectiveness of the finish. DO NOT USE ANY TYPE OF OVEN
CLEANER,POWDERED CLEANS-
ERS, SOAP, DETERGENT OR PASTE
Cleaning action automatically begins These crustyorvarnish-likestainsmust ON ANY CONTINUOUS CLEANING
whenever theoven isturned onfor bak- either beremovedor broken up before SURFACE. ALSO,DONOT USEANY
ingor roasting.The oven MUST be"on" cleaning caneffectively take place. ABRASIVE MATERIALS, STEEL
for cleaning to take place. No cleaning WOOL, SHARP INSTRUMENTS OR
willoccur whenthe oven isoff. Thespe- SCRAPERSFORTHEY WILLDAM-
cial catalyticfinish must be exposed to TO MANUALLYCLEAN AGE THE FINISH.
hot oven air before soil will begin to HEAVYSPILLOVERS
graduallyreduceinsize. Brushoffheavysoilwithanylonbrushor
plasticpad.DO NOT USE papertowels,Avoid spilloversby using utensilsthat
FACTORSAFFECTING LENGTH OF clothsor spongesfortheovenwalls arearelargeenoughto holdfood.Acookie
CLEANING TIME porousand particlesof thesematerials sheet orpieceof aluminumfoil,justa lit-
willruboffonthewails.Rinseareawith
The higher the even temperature, theclear water only. tie largerthanthepancan beplacedon,
fasterthe cleaning action.The length of the rack directly below the rack holding
cleaning time will depend on these fac- the utensilto catch spills.
tors:Typeof soil,amount or size ofsoil,
oven temperature and length of time i
r
ovenisin use. Timemayvary fromafew _ Over a period oftime,wear marks may
minutesto severalhours. Soil deposited appearon the embossed rack supports.
atthe end of a cycle may still be visible. This is normal and results from sliding
This will usually fade with continued the racks in and out of the oven. Wear
oven use untilthe soil gradually disap- marks will not affectthe cleaning action
pearsorcan bewipedupmanually.The /of theeven.
oven willappear presentably clean,
eventhough some spatters may be pre-
sent.
19