Maytag 4348340 User manual

FREE STANDING
GAS RANGE
USE AND CARE MANUAL
Copy Your Model and Serial Numbers
IN THE BOX BELOW
Model and Serial numbers are on
a tag, behind the broiler drawer
P
anel, on the range front frame.
f you call for service, or with a
question, have this information
ready.
Kee this book, your installation
8gui e, your warranty and the
sales slop together.
Model No:
Serbal No..
Purchase Dale.
Part No. 4348340 (338750)

SAFETY RULES. ........................... ,2-4
BURNER IGNIITION. ....................... .4,5
HOW TO USE YOUR RANGE. ................ .5-6
l Energy Saving Tips .................... .5
. To Use Cooktop Burners. .... ................ .5
l To UseTheOven .......................... .
l To Set Clock And Timer. ..................... .6
l Oven Light. .............................. .6
l Oven Vent ............................. .6
COOKING HINTS. ............ ............. .6-10
l Rack and Pan Arrangement. ................... .6
l Preheating ..................................
l Using Foil. .............................. ::
. Broiling Tips. ......................... .7
l Positionin
l Roasting 8.
Broiler Pan. ..................... : : .8
Ips .............................. .6
l Using a Meat Thermometer. ................. .8
l Adjusting Oven Temp Knob, ................. ,9
. Choosrng Cookware, ....................... .9
l Common Baking Problems and Causes. ....... 10
CLEANING AND CARE. ..................... lo-14
l Oven Cleaning, ........................... 10,ll
l Cleanin
l Remova le Cooktop Burners
?I Instructions. ......... ........
....
.........
11,12
12
l Removable Roll-Out Broiler. ................ 13
. Removable Oven Racks. ................... .13
l Removable Oven Bottom. ................... .13’
l Removable Oven Door. ..................... .14
. Loft Up/Off Cooktop. ....................... .14
PREVENTING SERVICE CALLS. ................ 15
FIND PROBLEMS DURING THE WARRANTY PERIOD
Warranties Are Based On Time, Not Usage. You should try
each feature and control on your new range soon after
installation.
1
FOR YOUR SAFETY
If you smell gas:
1. Open windows
2. Don’t touch electrical switches.
3. Extinguish any open flame.
4. Call your gas supplier immediately.
FOR YOUR SAFETY
Do not store or use gasoline or other
flammable vapors and liquids in the
vicinity of this or any other appliance.
L.P. Burner Adjustments
The adjustments in your Installation Guide must be made
before you try to use your range.
If you are using Liquified Petroleum Gas (bottled gas) all L.P.
adjustments in your installation guide must be made before
use.
If your range is not properly adjusted, flames may be too high,
or the range may use too much fuel, release toxic fumes or
cook poorly.
Model and Serial Numbers
Put the Model and Serial Numbers of your new range in the
box on the front of this book.
Find these numbers on a metal plate under the lift-up cooktop.

IMPORTANT INSTRUCTIONS
ONLY YOU CAN PREVENT ACCIDENTS! Read the Safety Rules
below and all operating instructions before using this appliance.
GENERAL
Keep this book for later use.
Be sure your range is put in and grounded by a skilled
technician.
Never tr
book tel s you to. All other work should be done by a skilled
r to fix or replace any part of the range unless the
technician.
Never block free air flow thru the oven vent (see page 6) or to
the cooklop burners.
Onl 1: some kinds of glass and ceramic pans can be used for
coo top cooking. Be sure that the pan !z ou use will not break
when heated on the cooklop burner.
cookware. ee page 9 for tips on
CHILD SAFETY
Teach your children not lo play with range knobs or any other
part of the range.
Never leave children alone or unwatched where a range is in
use.
Never let children sit or stand on the cooktop or open oven
door. The child’s weight may make the range tip over
Never leave the oven door open when you are not watching
the range.
Caution - Do nol store things children might want above a
range. Never let children climb on any part of Ihe range
NO!
SAFETY
Never use your range to heat a room.
dangerous and hurt range parts.
NO!
Doing so can be

-c
Never wear loose or hanging clothes whtle using your range.
Such clothes could catch fire.
NO!
Never heat unopened food containers. Pressure build-up may
make container burst and cause injury.
Never let pot handles stick out over the front of the range.
Turn handles In, over the cooktop, so that they cannot be
bumped into. Be sure not to turn handles over another burner.
They may get hot and burn you.
NO!
Always use care when opening the oven door. Let hot air or
steam out before moving food.
Always move oven racks while oven is cool
Always use dry potholders when removing pans from the oven
or cooktop. Moist or damp potholders can cause steam burns.
Do not use a towel or other bulky cloth.
NO!
GREASE FIRES
Never leave cooktop burners unwatched at high heat selltngs
Boilovers cause smoktng and greasy splllovers may catch fire
NO!
Always keep the range area clear and free from things thar
could catch ftre, gasoline and other flammable vapors and II-
?uids. Never store things in an oven or near cooktop burners
hese things may catch fire and plastic items may melt and
burn.
Never use aluminum foil to line drip bowls (under burner
grate) or oven bottoms. Only use foil as shown on page 7 of
this book. Improper use of foil can start a fire or keep all the
gas from burning.
Never leave Jars or cans of fat or drlppings on or near the
range. Never let grease build up on your range. You ca,n keep
grease fire from starting if you clean up grease and sptllovers
after each range use.
NO!

PUTTING OUT A GREASE FIRE
A dry chemtcal, foam or t-talon type fire extinguisher should
be near the range where you can easily reach iI in case of a
cookin 1 fire. A Halon extinguisher will not spoil the food
and ma es no mess.
Never use water on a grease fire - it will only spread the
flames. Never pick up a flaming pan. Instead:
1. Turn off the burner
2. Smother the fire with a tightly fitting pan lid, baking soda
or an exttnguisher.
How lo put out a liquid grease fire with a fire extinguisher:
1. Stand back 5 or 6 feet.
2. Open the extinguisher.
3. Starting at the flames closest to you, move the extinguisher
side to side and work back until all flames are out.
CAUTION: If you brin Bblow burning grease a the extinguisher too close you may
I over the cooking area.
FOR RANGES WITH STANDING PILOTS
To Light Gas Cooktop Pilots:
1. Turn the burner controls to OFF and wait one minute before
lighting pilots.
2. Remove the burner grates and drip bowl liners (some models), 4
then lift up the cooktop. The cooktop pilofs are located bet-
ween the front and rear burner on each side of the cooktop
(see illustration).
3. Light pilot(s) with a match.
To Light Gas Oven Pilot:
1. Turn the OVEN CONTROL knob lo OFF and wait one minule
before lighting pilot.
2. Open the broiler, lift up on the handle sltghtly, and pull the
broiler door down flat. Put the brorler pan In the lowest posltlon
and slide the drawer back into the range so you can reach In-
side the broiler easier.
3. Find the oven pilot at the back of the brotler compartment The
Ion 1.tube at the top of the compartment, running from fron! lo
bat , IS the oven burner. The pilot is at the back, about 1 Inch
below the burner. See tllustralion below
4. Light the pilot wtth a match

I
FOR RANGES WITH SPARK lGNlTlON
To Manually Light Cooktop Burners With
Spark Ignition
CAUTION
Lighting gas burners with a match is dangerous.
The flames can burn
explode. You shoul 4’ ou or a buildup of gas can
match light the cookto
burners only in an emergency. NEVER mate 6
light spark ignition oven burners.
During a power failure the burners WIII not ltght aulomalrcally. In
an emergent , acooktop burner may be III wllh a malch by follow-
Ing the steps r;elow
1 Light a match and hold Ihe match flame near the burner you
want to light Wooden matches work the best.
2 Push in and turn the control knob slowly. Be sure you are turn-
tng the knob for the burner you are lrghting
Note: If burner does not Ii
off and wait one minute be ore trying again.? ht within five seconds, turn the knob
Do Not Manually Light Oven Burners With Spark
Ignition
TO USE COOKTOP BURNERS
A sign near each cooktop conlrol knob shows which burner IS
turned on by that knob. For example, when you turn the knob
nearest to : :, the rrghl front burner WIII lrght
You should always light the burners before putting a pan on the
burner grate.
Some models have a cone-shaped cooktop burner, with a circular
openmg through the center of the burner, at the right front cooktop
posltlon This “All-Purpose Burner” can provide one third agafn as
much heat as the other three. Use the “All-Purpose Burner” for ccok-
ing large amounts of food in a big pan, canning, etc. See addttlonal
information on page 12
Set controls so flame heats pan bottom only and
does not lick pan sides. Flames licking pan sides
Gas Pilot Models
When you turn a control knob on, the burner is lit by a constantly
burning pilot
To light a burner:
1 Push the control knob In and turn It left to LITE.
2 When the burner hghts, turn the knob to set flame size.
Spark Ignition Models
When you turn a control knob to LITE, the burner is lit by a series
of electric sparks (ticking sound) from the igniter.
To light a burner:
1. Push the control knob in and turn it left lo LITE.
2. When the burner lights, turn the knob to set flame size.
IMPORTANT:Do not leave the control knob on LITE after Ihe
burner is lit, or the life of the spark igniter may be shortened.
IF A BURNER DOES NOT LIGHT
If a burner fails to light wilhrn five seconds, lurn the knob lo OFF
and wait one minule before trying again
If the burner still WIII not light, check Prevenhng Service Calls on
page 15.
ENERGY SAVING TIPS
l Be sure the burners (and pilots, tf applicable) are properly ad-
lusted when your range is installed. Adjustment information is in
your Installation Guide
l Clean all burners often (see pages 11 and 12) Dirty burners
reduce efficiency
l ‘When Possible, thaw frozen foods before cooking, cook with the
minimum amount of waler and use a pan with a lightly fitting lid.
l Adlust the flame to fit the size of the pan
l Be sure lo watch foods when healing them quickly on HI. As soon
as the food reaches the cooking lemperalure, turn down the heal
5 IOthe lowest setting that ~111keep it cooking.

TO USE THE OVEN
Baking and Broiling
1. Set OVEN CONTROL knob to BROIL or needed temperature.
2. When hnished turn knob lo OFF.
TO SET THE CLOCK (Some Models)
1 Turn the clock/timer knob in the counterclockwise direclion
untti the words “SET TIME” are displayed.
2 Tern the Clock/Timer knob in either direclion lo set the lime of
SET
TO SET THE TIMER (Some Models)
1 Turn the Clock/Timer knob in the clockwise direction until the
words ‘SET TIMER” are displayed.
2 Turn the Clock/Timer knob in any direction lo set amount of
time. The timer WIIIautomatically start counting down.
3 When lime is up, 3 beeps will sound.
NOTE: To cancel timer, turn Ihe Clock/Timer knob until the
display reads :OO.
While the limer is being used, the time of day will be shown in lhe
display about every 10 seconds.
NEW OVEN ODOR
During the ftrst bakm and broiling cycles in your new oven, there
may be scme odor 8.T IS IS normal and is caused by the heating of
new parts and insulation. The odor will go away withm a short
lime A vent fan or other ventilation will help to clear the air.
OVEN LIGHT (Some Models)
Some models have an inlerior oven light. To turn the oven light on
and (ofI. push the Oven Light switch on the control panel Should
you ever need a new bulb, use a 40 watt appliance bulb. 6
OVEN VENT
When the oven is on, heated dtr moves through a vent in or below
the backguard On the cooktop, thus hot atr may make pot handles
hol or melt plastic lhmgs left too near the vent
The vent IS needed for proper air flow In the oven and good baking
results. Do not block thts vent. Doing so may cause cooklng
fatlure. fire or damage to the range
MOISTURE
As your oven heats up, water droplets may form on the door or
door glass. To prevent this, open the oven door for the first minute
of oven heat up 10let the moist air out.
RACK AND PAN ARRANGEMENT
Put oven rack(s) in place before turning on the oven. Rack POSI-
lions are numbered 1 to 4, starting at the bottom with number 1. In
general, when ustn t only one rack, positron No. 2 should be used
When using two rat s, positions No. 2 and 4 work best.
When using cookie sheets place them with the long side of the
cookie sheet toward the from of the oven and centered on the
rack. When using two cookie sheets at the same time use rack
positions No. 2 and 4. The cookies on the lower rack may be done
l-2 minutes before the ones on the higher rack. You may want to
switch rack positions when baking is halfway finished.
Pans too close to each olher. to oven walls, or to the oven bottom
block the free movement of air. Improper air movement causes
uneven browning and cooking
The pan or
pans ustng
the least rack
area should
be placed on
Ihe lower of
Ihe Iwo racks

PREHEATING
Preheating lets the oven heat evenly before the food IS put tn.
Allow 10 minutes at temperatures less than 350°F and 15 mtnutes
at 350” F or more.
With recipes that call for an oven preheated lo a certain
temperature, it is ver
trons It is not likely ti important that you follow those inslruc- at you will get ood baking results every
time without preheating to the neede 3 temperature, unless the
recipe says to start in a cold oven.
After the oven is preheated and you are ready to put the food in,
try to have everylhtng handy so that you will not have lo leave the
oven door open for an extended period of lime
Opening the door often to check the food durrng baking makes tt
rmposstble for the oven to stay at the temperature you have
selected. Try to time your baking and check only when close to
being ftnished.
NOTE: When using cookware made of ovenproof glass or pottery,
Teflon@ coated cookware and dull or darkened
be sure to reduce recipe temperature by 254 ans In the oven,
Cookware, page 9). (see Chooslng
USING FOIL
For Baking
TO catch sprllovers. cul a piece of foil sltghtly larger than the pan
and turn up the edges Use two oven racks and put the foil on the
lower oven rack below the pan Do not use aluminum fotl directly
under a pan on the same oven rack The loll wrtl reflect heat away
from the pan.
CAUTION
Do not cover the oven bottom or an entire oven rack
with foil. The foil can block normal heat flow, cause
cooking failures, and damage the oven interior.
For slow browmng. place a fotl “tent” loosely over the meat Thus
IS especratly good on a large turkey Do not seal the forI Sealrng
the fool wrll tend to steam the meal
To reduce spattering, lightly crush foil and put it in the bottom of
the pan under the food.
For Broiling
CAUTION
Do not cover the broiler grid with foil. Hot fat on the fotl
may cause a broiler fire. If a fire starts. close the oven
door and turn controls off. If fire does not go out, throw
baking soda on the fire. Do not put water on the fire.
BROILING TIPS
Your oven and broiler doors should be completely closed while
broiling.
Use only the broiler pan and grid that came with
brottin our range for
9 They are made for proper drarnage of at and lrqutds
7
and he p prevent spatter, smoke or fire.
Do not preheat when broiling For even brorltng on both sides,
start the food on a cold pan Allow sltghlly more than half the
cooking time for the first stde then turn the food usrng tongs If
you prerce the meat with a fork, the futces WIIIescape
When broiling frozen meat. use one rack postron iower than
shown In the chart and up to 1’12times the brorlrng trme
Tram the outer layer of fat from steaks and chops Slrt Ihe fatty
edges tc keep the meat from curlrng
Always put the food berng brorled on !he proper rack (see chart
at rrght) Food placed too close to the broiler may spatter
smoke or catch fire
For maximum jurcrness. salt the first srde lust before turning the
meat. Salt the second srde lust before servrng
Brush chrcken and fish wrth butter several ttmes as they brorl
When brorlrng fish. grease the grid lop revenl stickrng
Never leave a sorled brorler pan in the range Grease rn the pan
maysmokeorburnthenextttmetheovenrsused Seepage11
for tips on cleanrng the brotler pan and grad
Be sure you know how to put out a grease fire See page 4

POSlTlONlNG BROILER PAN ROASTiNG TIPS
To open the broiler compartment, I?
rasp the handle and pull the
door toward you After placing foo on the broiler pan, slide the
pan into the proper rack position
Be sure the sump (grease well) In the pan is to the front of the
range.
Roastrng trme WIII depend on the oven lempera!ure meal
temperature, srze, shape and type of the meat Ihe properllon ol
bone and fat. and the degree of doneness (Internal lemperalurrj
you desire
See the chart below for recommended rack posrtion and cookrng
time.
l Add extra time (15 to 25 mnules per poundjti’hen roas!lng
frozen meats
The closer the food IS to the broiler burner the faster the meat
browns on the outside, yet stays red to pink in the center. Moving
the meat farther away from the burner lets the meat cook to the
center while browning outside.
l For even cooking, put the meat In the pan wrlh the lal srde up
l Use a roasting pan that fits the size of the roast Too smal! a par)
WIII let the melted fat drop over the edge and loo large a pan ,VJII~
cause spattering
l Reduce spatlenng by putlrng lrghtly crushed (011I” the pan
under the food.
I Hack f
1
l To best measure doneness, always use a meat thermometer
l For easier carvrng, let Ihe roast stand 10 to 2G rnlnrlteS alter
removing II from the oven Always carve across the gram c( mea:
~
Food I Position I Total Time
3 =Highest (Minutes) I
This chart ISa general 9,
trng temperature of t urde. The srze, werght, thickness and star- e food, as well as your own personal
preference, will affect cookrng time
USING A MEAT THERMOMETER
Strck the thermometer Into the center of the iar est muscle c1t
meat, or In the Inner thlgh, or breast of poultry P
or an accurate
readrng. the tip of the thermometer should not touch bone or grts-
tie or rest In a pocket of fat
As the meat cooks. the thermometer may slop from IIS posItIon II
the readrng on the thermomefer seems unusually hrgh for Ihe
length of lime the meat has cooked, check the thermometer and
reposrtron it If necessary
If you let a roast stand 10to 20 mrnules alter you remove II lrom Ine
oven, It WIII be easier to carve and the Internal temperature +JI~I
rarse as It stands Remove the roast from the oven when the Iher-
mometer reads 5°F to 10°F less lhan the Internal temperature fou
8 destre If you do not plan to let the roasl stand, leave the meal IP the oven until the full temperature ISreached

ADJUSTING OVEN CONTROL KNOB
The temperature in your new oven has been set at the lactory, so
be sure to follow the recipe temperatures and times the first few
limes you bake in your new oven.
If you think the oven should be hotter or cooler, you can adjust it
yourself. To find out how much to change the temperature, set the
oven control knob 25°F higher or lower than the temperature in
your recipe, then bake. This “test” should give you an idea of how
much the temperature should be changed.
To rd)urt knob:
1. Turn OVEN CONTROL knob lo OFF and remove the knob by
pulling straight off.
2. Look at the back of the knob. The arrow pointing to the center of
the upper screw shows the original factory setting. The knob
can be set for up to 75°F hotter or 75°F cooler, in 15°F
increments.
3. Use a screwdriver to loosen the two screws about 1 turn each.
4. Hold the knob handle (A on illustration) while turning the knob
skirt (B on illustration) to Hotter or Cooler. As you turn, you
should be able to hear clicks and feel notches or teeth. Each
click or notch is 15°F. You can turn up to 5 clicks or notches in
either direction.
5. Retighten both screws.
CHOOSING COOKWARE
COOKTOP COOKWARE
ALUMINUM: Sp oads heal qurckly and evenly Best for frying,
braising and pot roasts.
CAST IRON: Slow to change temperature and holds heat. Good for
browning, frying and stewrng.
COPPER (Tln-Lined): Quick to change temperature. Great for
gourmet cooking, wine sauces and eg
wear thin with use. Cookware must ~,corC$e$ye,‘i~~nenygoi,wll:
poisonous reaction between the copper, the heat and the food.
GLASS CERAMIC: Slow to change temperature. Best for tong, low
heat cooking with a liquid.
PORCELAIN ENAMEL: Porcelain enamel over steel ISlong lasting,
stain and scratch resistant. How well it heats depends upon the
type of steel used. Best for cooking soups and other liquids.
STAINLESS STEEL: Usually combined with other metals such as
aluminum. copper or carbon steel. These other metals make the
cookware heat more quickly while the stainless steel makes it
strong and long lasting. Best for frying, sauces, soups,
vegetables and egg cooking.
OVEN COOKWARE
ALUMINUM: Absorbs heat faster than glass or steel and conducts
heat well. Gives delicate browning, tender crusts, and reduces
spattering of roasts. Best for cakes, muffins, quick breads,
cookies and roasting.
OVENPROOF GLASS/POTTERY: Because this cookware absorbs
and holds heat well, you should should lower your oven
temperature 25” F. Gives food a deep, crusty brown top. Best for
casseroles.
TEFLON@, DULL OR DARKENED COOKWARE: Absorbs heal
quicker than shiny cookware. Lower your oven temperature 25 F’
(sehxFsptfor pastry). Good for pies and other foods baked in pastry
0. Can I use special cookware, like an oriental wok, on my
cooktop burners.
A. Some oriental woks have support rings that block free air flow
that is needed for proper operation of burner. Also, the trapping of
high heat around burner may dama e cooktop. You should not
9 Buse utensils which go below the top o the cooktop burner grate

COMMON BAKING PROBLEMS AND CAUSES
OVEN CLEANING
CAKE RISES UNEVENLY
l Ran B e or oven rack not
leve
l Pan warped
l Batter spread unevenly in
pan
l Pans iO0 close to oven wall
or rack to crowded
CAKE HIGH IN MIDDLE
l TOG much flour
l Oven temperature too high
CAKE NOT DONE IN
CENTER
l Wrong pan srze
l Oven too hot
l Par not centered in oven
CAKE FALLS
l Too much shortening. li-
quid or sugar
l Temperature too low
l Pan loo small
l Oven door opened too
often
l Too much leavenrng or
stale leavening
l Overrmxrng after adding
flour
BOTTOM PIE CRUST
SOGGY
l Filling too juicy
l Filling allowed to stand in
pie shell before baking
l Used shiny pans
l Temperaturetoolowatstart
of baking
BURNING AROUND
EDGES OF PIE CRUST
l Oven temperature too high
l Edges of crust too thin or
too high
l Oven too full or pans too
close together
COOKIES AND BISCUITS
BURN ON BOTTOM
l Oven preheat time too
short
l Pan too deep or too large
l Used dark pans
l Used wrong rack position
FOOD NOT DONE AT END
OF COOKING TIME
9 Oven temperature set too
IOW
l Oven too crowded
l Oven door opened too,
often
l Alumrium lo11blockrng arr
movement
Some models have a standard porcelain oven hnrsh and some
models have a continuous clean finish on the oven top, back and
srdewalls. Standard porcelam IS smooth. The continuous clean
finish has a rougher texture.
See the cleaning instructions on page 12 to find out how to best
clean the standard porcelain frnrsh If your oven has the con-
tinuous clean finish, read below how thus specral porcelain
enamel works and how to care for II.
On a smooth standard porcelarn surface, a fat spattei beads up.
then chars and turns black. On the rougher continuous-cleanrng
surface, a fat spatter spreads out forming a larger area and then
gradually burns away at medium to high bakrng temperatures
You do not have lo wipe up heavy spatters. but it may speed the
cleaning action. If you wish to wipe up heavy spatlers. follow the
trps below so you do not damage the contrnuous-cleanrng frnrsh
l Use clear water or deter ents such as Fantastlk. Lrquld Ajax.
Top Job, Liouid Lysol or%r, Clean, mixed In waler. and a so’:
cloth or nylon brush to clean any heavy spatters
l Do not use paper towels or sponges because !hese malertals
will rub off and clog the pores of the fmrsh
- After cleaning the surface, rrnse It well. usrng three tables-
poons of vrnegar, mixed with a quart of cold water Blot up ex-
cess liquid.
9 Never scrape or use abrasrve materrais such as scou’lng
powders. commercial oven cleaners or steel scourrng pads for
cleaning up heavy spatters These materrals wil scratch and
damage the frnrsh
The higher the oven temperature. the faster the cleaning actjon
The lenglh of cleaning hme WIII depend on the type and amount of
sorl. oven temperature and the length of time the oven ISused
So11will slowly go away with normal oven use Cleanrng occu:s
whenever the oven IS turned on for bakrng or roasting The oven
will look presentably clean, even thou h some spatters may be
present. No cleanrng takes place when Ia e oven ISoff
10
Conlmuedon nextqge

A heavy spatter has filled the
pores and formed a mound of
soil.
This shows the amount of soil
remaining after a few hours of
oven use. The soiled area is
smaller and lighter in color.
The heavy s atter has been
wiped up. Phe continuous-
cleaning action will begin the
next time the oven is used.
After more oven use, the soil
has been removed.
NOTE: If any stubborn stains remain after normal oven use, you
may run the oven empty at 400°F for additional continuous-
cleaningaction.
Some foods may leave a light discoloration even when the
surfaceisclean.
You can protect the oven bottom from heavy spillovers and cut
your ,cleaning,time by usin! a piece of aluminum foil under your
cookmg utensrl. See page 7 or bps on using foil correctly. 11
CLEANtNG INSTRUCTlONS
CONTROL PANEL AND KNOBS: Pull knobs off and wash at sink tn
soap and water Wash control panel wrth soap and water, rinse
with vinegar and water and dry with a paper towel.
COOKTOP BURNERS: Wash with soap and water and a non-metal
scouring pad. To clean stubborn soil, remove burners (see in-
structions on paae 12). FIII a non-alummum pan with water to
cover the burner ead Boil water, then slowly add 2 tbsp. of dry
Dip-it granules per quart. Add burner with head down and boil for
20 minutes. Remove burner and rinse. Wipe an remainmg soil off
wtth a cloth or soft brush. Drain out water and heat burners in a
warm oven (200’ F) for about ‘12 hour to dry completely. After
cleaning or a spillover, Ii ht the burners and make sure no ports
are clogged (see page 1
8
). Do not use all-purpose cleaners, am-
monia, powder cleansers or commercial oven cleaners. They can
scratch or discolor aluminum.
BURNER BOX (Under Cooktop): Raise or remove cooktop as
shown on page 14. Wash with soap and water, lhen dry.
OUTSIDE FINISHES
CHROME (Some Ceokto P): Wash with soap and water. For heavy
soil, cover with a damp c 0th and lel soak for 30 minutes. A chrome
cleaner may be used. To remove fin erprints on brushed chrome,
apply a little bab oil or cookin
Rub in the same Jrrechon as the \ oiawith a cloth or paper towel. rush marks on the chrome.
GLASS (Clock Cover, Some Oven Doors): Wash with a soapy
cloth, well wrung out. Remove stubborn soil with a paste of baking
soda or ammonia and water. Do not use abrasive matertals.
Before using an all-purpose cleaner, check the label to be sure it
is recommended for glass-some wrll permanently damage glass.
To hel
time tt prevent a brown film from forming on the window the next e oven is heated, rinse the insrde of the window with
vinegar and water, then dry with a paper towel.
PAINT (Range Sides, Broiler Door Backguard): Wash with soap
and water then rinse with vinegar and water and dry with a paper
towel. Avoid cleaning powders or abrasives which may scratch
thesurface.
PORCELAIN (Some Cooktops : Porcelain enamel can crack or
chip with mtsuse. It can stain I
3
.I ;actd s rllovers are not cleaned up
uickly. Wash with soap and water. or heavy soil, cover with a
amp cloth and let soak 30 minutes or use a scourin
with vinegar and water and dry with a paper towel. I
B pad. Rinse
you are not
sure if a surface is paint or porcelain, follow the instructions in the

paint section on page 11,
VINYL (Some Oven Handles): Wash with soap and water then dry.
Do not use abrasive or caustic cleaners.
OVEN FINISHES
STANDARD PORCELAIN: Soak stubborn stains with an ammonia
soaked paper towel or set a dish of ammonia water in oven over
night to loosen soil! then scour. Rinse with a mixture of vinegar
and water. When using oven cleaners, follow package directions.
For smooth standard porcelain areas of continuous cleaning
ovens you can use a non-aerosol oven cleaner. Be sure that no
oven cleaner touches tne rougher continuous cleaning finish. You
can remove the oven bottom for cleaning (see pa e 13). Be sure
that no trace of the oven cleaner sta i s in the oven. a races of oven
cleaner could put stains on the finis when heated. To make sure
this does not happen give a final rinse of vinegar and water. CAU-
T!ON: Do not coat thermostat bulb (wire in upper part of oven) with
oven cleaner. Never use oven cleaners on outside range sur-
faces, aluminum, chrome or baked enamel.
CONTINUOUS CLEANING: Follow special instructions for con-
tinuous cleaning ovens on pages 10 and 11. Never use any oven
cfeaners or abrasive cleaners.
OWEN RACKS: Remove from oven (see InstructIons on page 13)
and wash at sink with soap, water and a scouring pad.
BROILER PAN AND GRID: Do not leave in range to cool. If you
clean right away, the soil will steam loose while you are eatrn
Remove pan from broiler and remove fat and drippings. B Sprink e
P
an with detergent then cover with a wet cloth or paper towel and
et soak. Later wash in soa and water using a scouring pad as
necessary. Both the pan an 8 the grid are dishwasher safe.
BROILER COMPARTMENT: Wash with soap and water. For heav
%I, use a scouring s 4 ad or a brush on oven cleaner. Rinse wtl
vinegar and water an dry with a paper towel.
REMOVABLE COOKTOP BURNERS
The cooktop burners on your range may be removed for cleaning.
Be sure all cooktop knobs are turned to OFF and burners are cool,
then remove or raise the cooktop.
II shipping screws were not removed from the burners when the
range was installed, do so now (see your Installation Guide for in-
structions). These screws may be discarded.
12
To remove burners:
1, Gras P the burner head and tilt it to the right to release the two
tabs rom the burner support (A in Fig. A).
2. Lift the end of the burner assembly, then ull away lrom the
front of the ran1e to free the air shutter rom the gas valve
P
orifice (B in Fig. ).
Check lighter and burner ports (Fig. B). If they are clogged, use a
wire or needle to clear them.
See the Cleaning Instructions on pages 11 and 12. Be careful not
to disturb the air shutter setting while cleaning. If you need lo
readjust the air shutter, see you Installation Guide.
Some models have an “All-Purpose Burner”. Be sure that lhe cone-
shaped “All-Purpose Burner” is returned to the right front cooktop
posItIon. Damage to your range may result if smaller burners are us-
ed In tt.ls position
To replace burners:
1. Slip the air shutter over the gas valve orifice (Fig. A).
2. Lower the burner assembly and hook the tab in the slots in the
burner support(Fig. A).
3. Be sure both tabs are in their slots, that the burner sits level and
straight and that the flash tube forms a straight line from the
pilot or igniter to the burner (Fig. B).
Fig. A
Fig. B

REMOVABLE ROLL-OUT BROILER
To remove the roll-out broiler for easier cleaning:
1 Pull brorler out until rt stops.
2. Grasp handle, IIH front of broiler and pull brorler out
See the Cleanrng lnstructrons on pages 11 and 12.
To replace broiler:
1 Put the slrde blocks under the brorler behind the broiler stops In
the range.
2 Hold broiler In the rarsed positron as you slrde it pan way Into the
range, then lower broiler and push completely closed
SLIDE
BLOCK
STOP
REMOVABLE OVEN RACKS
If you oven has a contlnuouscleanlng oven finish, be crrrful not
to scratch the finish when installlng or removing oven racks.
To install:
1. Set the raised back edge of the rack between a pair of rack
guides.
2.Push the rack in until you reach the bump in the rack guide,
;;en lift the front of the rack a bit and push the rack all the way
-T--==%
See the Cleaning
instructions on pages 11
and 12.
To remove:
Pull the rack out, then up
REMOVABLE OVEN BOTTOM
The oven bottom in your range can be removed for easier
cleaning.
If your oven has a contlnuouscleanlng oven finish, be careful not
to scratch the finish when removing or replaclng the oven bottom.
To remove:
1. Grasp at finger slots in each side of Ihe oven bottom.
2. Lift the front edge of the oven bottom enough to raise the tabs
from the slots in the front frame.
Push the oven bottom back about 114" to release the flange
from lhe front frame, then pull out.
See the Cleaning Instructions on pages 11and 12.
To replace:
1. Slide the oven bottom into the oven so the back tabs fit into the
slots in the oven back.
2. Grasp at fin aer slots and push the oven bottom back and then
down to hoo the flange under the front frame.
3. Fit the front tabs into the slots in the front frame.
FLANGE

REMOVABLE OVEN DOOR
To remove:
1.Open the door to the stop position (see the illustration).
2. Grasp the door at each side and lift up and off the hinges.
See the Cleaning Instructions on pages 11and 12.
NOTE: When the door is removed and hinge arms are at stop posi-
tion, do not bump or try to move the hinge arms. The hinges could
snap back causing an injury to the hands or damage to the
c.
orcelain on the front of the range. You may wish to cover the
urges with toweling or empty towel rolls while working in the
oven area.
To replace:
1. Hold the door over the hin es with the slots at the bottom ed e
of the door lined uP E
be In the stop posh with t e hinges. The hlnge arms must s Ill
8
on.
2. F;z,“;;; door down onto the hinges as far as it will go and close
HINGE
STOP POSITION 14
LIFT UP/OFF COOKTOP
The cooktop can be raised or removed so the area under it can be
cleaned.
To raise cooktop:
1 Remove the burner grates.
2. Grasp the front of the cooktop and IIH up.
For ranges with a support raise the cooktop untrl support rods snap
into positron.
To remove cooktop:
1. Remove the burner grates.
2. Grasp the cooktop and IIH the front a little.
3. Grasprng the cooktop at the sides, hold it nearly flat while you IiH
up and off.
For ranges with a support unhook the bottoms of the supports from
the range sides.
To keep from chipping or damaging the porcelain finish, be careful
not to drop the cooktop.
See the Cleaning Instructions on pages 11 and 12. When finished
cleaning carefully lower the cooktop into place.
HOLD COOKTOP FLAT TO REMOVE

IF YOU HAVE A PROBLEM
Problems are often caused by little thin s that you can fix yourself
9
without any tools. Make sure you are fo lowrng rnstructions in this
book and read the list of common problems and solutions on this
page
If you have a problem you can not fix yourself, call your authorized
dealer for help.
CLOCK/TIMER DOES NOT WORK
l Check to be sure range cord is plugged into outlet completely.
Check for a blown fuse or tripped circurt breaker.
9 Check for power outage
l Check step by step operating instructions on page 6.
OVEN LIGHT WILL NOT WORK
l Check for a blown fuse or tripped circuit breaker.
l Bulb loose or burned out. Use a 40 Watt appliance bulb lo
replace
l Power outage-check by trying household lights.
COOKTOP BURNER DOES NOT LIGHT
l Check to be sure range cord is plugged into outlet completely.
Check for blown fuse or tripped circutl breaker.
l Range not properly grounded or polarized. This can affect igni-
tion on spark ignition models. See your tnstallation Guide.
l Check ior power ourage.
l Gas supply not connected or not turned on
l Pilot light out (pilot models only). See page 4 to relight pilots.
l A pan IS srttrng on the burner grate. This may partially block the
free air flow needed for combustion. Remove the pan and try
again.
l Burners not adlusted properly. See your Installation Guide for
adjustment information.
l Food clogging burners or burner assembly misaligned. See
page 12 on removing burner assemblies and also the cleaning
rnstructrons on page 11.
COOKTOP KNOBS WILL NOT TURN
l To turn from Off position, push the knob in and then turn
OVEN/BROILER BURNER DOES NOT WORK
l Check to be sure the range cord is plugged into the household
outlet completely (spark ignition models only). Check for blown
fuse or tripped crrcuit breaker.
l Range not properly grounded or polarized. This can affect igni-
tion on spark ignition models. See your Installation Guide.
l Pilot light out (pilol models only). See page 4 to relight pilot.
l Check for power outage.
l Is the Oven Control knob turned on?
l Burners not adjusled properly. See your Installation Guide for
adfustment information.
OVEN TEMPERATURE SEEMS INACCURATE
l Check lo be sure the thermostat sensing bulb (wire in upper
part of oven) is in clips, straight, and not touching oven sides.
l Is proper airflow blocked by aluminum foil? See page 7 for tips
on correct use of foil.
l Is the oven vent blocked? See page 6.
l Check the section on baking problems and causes on page 10.
l The oven thermostat on our new range may be more accurate
than the one on your 01
J range. See page 9 for information tin
adjusting the Oven Control knob.
BROILING PROBLEMS
l Oven Control knob not set to Broil.
l Using wrong rack position. See chart on page 6.
l Aluminum foil not used properly and grease can’t drain correcl-
ly. See page 7.
BROILER IS SMOKING
l Broiler pan full of 4rease left in ran e from the last time you broil-
ed food. Dirty brow er pan must not ii! e left u-rthe range or smoking
and a broiler fire can result the next time the oven is used.
l The broiler pan was put into the broiler compartment with the
sump (grease well) in the broiler pan to the back. This is the hot-
test area and may cause smoking. Always place pan in the com-
partment with the sumpat the front.
CONTINUOUS-CLEANING OVEN FINISH LOOKSSOILED
l The continuous-cleaning finish will gradually reduce soil during
normal baking temperatures It will not keep your oven
spotless-only presentably clean.
15