RCA L3B315GL Installation guide

Contents
Jrum
Model
L3B315GL
Aluminum Foil 16 Door Removal 21
Lijzht; Bulb Replacement 12.20
Anti-Tip Device 3,26
Appliance Registration 2Preheating 5,12,15
Canning Tips 9
Care and Cleaning 19-21
Roastinjz/Roastin~ Guide 18
Self-Cleaning Instructions 22,23
Shelves 12,21,23,24
Clock/Timer 13
Consumer Services 27 Thermostat Adjustment 20
Energy-Saving 13ps 5
Features 6,7
Problem Solver 25
Safety Instructions 2-5
Leveling 27
Model and Serial Numbers 2
Surface Cooking 8-11
Control Settin~s 8
Oven 12 Cooking Guide 10,11
Baking/Baking Guide 14,15 Cookware Tips 10
Broiling/Broiling Guide 16,17 Warranty Back Cover
Control Settings 12
Use and Care &Installation
of Your Range
MNUI1l
79-4(N?~

Help ushelp you...
Befmi? using your range,
read this book carefully.
It is intended to help you
operate and maintain your new
range properly.
Keep it handy for answers to your
questions.
[f you don’t understand something
or need more help, write (include
your phone number):
Consumer Relations
Appliance Park
Louisville, KY 40225
Write down the model
and serial numbers.
You’ll find them on alabel on
the front of the mnge behind the
storage door.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. Before sending in this
card, please write these numbers
here:
Model Number
n’Voa.1INxxiwd
“
adamaged range...
Immediately contact the dealer (or
builder) that sold you the range.
Saw time and money.
Before you request
service...
Check the Problem Solver in the
back of this book. It lists causes of
minor operating problems that you
can correct yourself.
Hyou need service...
To obtain service, see the
Consumer Services page in the
back of this book.
We’re proud of our service and
want you to be pleased. If for some
reason you are not happy with the
service you receive, here are three
steps to follow for further help.
FIRST, contact the-people who
serviced your appliance. Explain
why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased,
write all the details—including
your phone number—to:
Consumer IUlatioms
Appiitince i?ark
Louisville, KY 40225
FINALLY, if your problem is still
not resolved, write:
Major Appliance Consumer
Action Panel
20 North Wacker Drive
Chicago, IL 60606
nwPoRTART
SAFETY
n’wrrRucTIoNs
Readall instructions
bdim using this
apphw.
IMPORTANT
The California Safe Drinking
Water and Toxic Enforcement
Act requires the Governor of
California to publish alist of
substances known to the state
to cause birth defects or other
reproductive harm, and
requires businesses to warn
customers of potential
exposure to such substances.
The fiberglass insulation in
self-clean ovens gives off a
very 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.
2

IIVIPORTANT SAFETY INSTRUCTIONS
%ad aUhtrudims before usirygthis appliance.
When using electrical
appliances, basic safety
.wecautions should be fo][owed,
.duding the following:
*Use this appliance only for
its intended use as described
in this manual.
*Be sure your appliance is
properly installed and grounded
by aqualified technician in
accordance with the provided
installation instructions.
*Don’t attempt to repair or
replace any part of your range
unless it is specifically
recommended in this book. All
other servicing should be referred
to aqualified technician.
*Before performing any
service, DISCONNECT THE
RANGE POWER SUPPLY
‘TTHE HOUSEHOLD
.NI’RH3UITON PANEL
BY REMOVING THE FUSE
OR SWITCHING OFF THE
CIRCUIT BREAKER.
WAIKi?(ING-AII~g=
can tip and
injury couki
result. To
prevent
accidental
tipping of the
range from
abnormal usage,
including excess
loading of the
oven door, attach
it to the wall ald floor by installing
the Anti-Tip device supplied. To-
check if the device is installed
and engaged properly, remove
the drawer and inspect the rear
levelingleg. Make sure it fits
securely into the slot in the device.
you pull the range out from the
wall for any reason, make sure
the rear leveling leg is returned to
its position in the device when
you push the range back.
Please refer to the Anti-Tip
device information in this book.
Failure to take this precaution
could result in tipping of the
range and injury.
●Do not leave children alone-
children should not be left alone
or unattended in an area where an
appliance is in use. They should
never be allowed to sit or stand
on any part of the appliance.
●Don’t allow anyone to climb,
stand or hang on the door,
drawer or range top. They
could damage the range and
even tip it over, causing severe
personal injury.
~CAUTION: ITEMS OF
INTEREST’ TO CHILDREN
SHOULD NOT BE STORED
IN CABINETS ABOVE A
RANGE OR ON THE
BACKSPLASH OF A
RANGE-CHILDREN
CLIMBING ON THE RANGE
TO REACH ITEMS COULD
BE SERIOUSLY INJURED.
●Never wear loose-fitting or
hanging garments while using
the appliance. Flammable
material could be ignited if
brought in contact with hot
heating elements and may cause
severe bums.
●Use only dry pot holders—
moist or damp pot holders on hot
surfaces may result in bums from
steam. Do not let pot holders touch
hot heating elements. Do not use
atowel or other bulky cloth.
●For your safety, never use
your appliance for warming or
heating the room.
.Do not store or use combustible
materials, gasoline or other
flammable vapors and liquids
in the vicinity of this or any
other appliance.
●Keep hood and grease tllters
clean to maintain good venting
and to avoid grease fires.
sDo not ~etcooking grease or
other flammable materials
accumulate in or near the
range.
●Do not use water on grease
fires. Never pick up aflaming
pan. Smother flaming pan on
surface unit by covering pan
completely with well-fitting lid,
cookie sheet or flat tray. Flaming
grease outside apan can be put
out by covering with baking soda
or, if available, amulti-purpose
dry chemical or foam type fire
extinguisher.
sDo not touch heating
elements or interior surface of
oven. These surfaces may be hot
enough to bum even though they
are dark in color. During and
after use, do not touch, or let
cIothing or other flammable
materials contact surface units,
areas nearby surface units or any
interior area of the oven; allow
sufficient time for cooling, first.
Potemialiy hot surfaces include
the cooktop, areas facing the
cooktop, oven vent opening,
surfaces near the opening,
crevices around the oven door,
and metal trim parts above the
door. Remember: The inside
surface of the oven may be hot
when the door is opened.
cWhen cooking pork, follow
the directions exactly and always
cook the meat to an internal
temperature of at least 170”F.
This assures that, in the remote
possibility that trichina may be
present in the meat. it will be
killed and the meat will be safe
to eat.
(contimwi on ne.rt page)
3

LI?WPORTANTSAFETY DWTRWTK)NS (conti]w,~)
own
*Stand away from range
when opening oven door. Hot
air or steam which escapes can
cause burns to hands, face
and/or eyes.
GDon’ theat unopened food
containers in the oven.
Pressure could build up and
the container could burst,
causing an injury.
.Keep oven vent duct
unobstructed.
●Keep oven free from grease
buildup.
●Place oven shelf in desired
position while oven is cool. If
shelves must be handled when
hot, do not let pot holder contact
heating units in the oven.
●Pulling out shelf to the shelf
stop is aconvenience in lifting
heavy foods. It is also a
precaution against burns from
touching hot surfaces of the
door or oven walls.
●When using cooking or
roasting bags in oven, follow
the manufacturer’s directions.
●Do not use your oven to dry
newspapers. if overheated,
they can catch fire.
●Do not leave paper products,
cooking utensils, or food in
the oven when not in use. Do
not store flammable materials in
an oven or near the surface units.
Sewcwaning‘am
“Do not clean door gasket
before reading special
cleaning instructions in the
Self-Clean section of this
book. The door gasket is
essential for agood seal. Care
should be taken not to rub,
damage or move the gasket.
.Do not use oven cleaners. No
commercial oven cleaner or
oven liner protective coating of
any kind shouId be used in or
around any part of the oven.
●Clean only parts listed in
this LTseand Care Book.
●Before self-cleaning the
oven, remove broiler pan and
other cookware.
●Be sure to wipe up excess
spillage before starting the
seif-cleaning operation.
●If the self-cleaning mode
malfunctions, turn off and
disconnect the power suppiy.
Have serviced by aqualified
technician.
Surface Cooking Units
This
●Use proper pan size—
Wppkmce is equipped ‘with one
or more surface units of
different size. Select cookware
having flat bottoms large
enough to cover the surface unit
heating element. The use of
undersized cookware will
expose aportion of the heating
element to direct contact and
may result in ignition of
clothing. Proper relationship of
cookware to burner will also
improve efficiency.
*lwever {WY’SSlmface illnit~ ‘-
Wu.am!!ndd athigh heat
settings. 130i~over causes
smoking and greasy spillovers
that may catch on fire.
*Be sum d~ip pans and vent
ducts are not covered and are
in place. Their absence during
cooking could damage range
parts and wiring.
.~o~’t. -use aluminum foil to
iine drip pans or anywhere in
the oven except as described in
this book. Misuse could result
in ashock, fire hazard or
damage to the range.
●On@ certain types of glass,
g]a#~~~ami~, ea~th~fl~are or
other glazed containers are
suitabie for range-top service;
others may break because of the
sudden change in temperature.
See section on Surface Cooking
for suggestions.
“To minimize the possibility .
of burns, ignition of flammabi
materials, and spillage, the
handle of acontainer should be
turned toward the center of the ,
range without extending over .
nearby surface units.
~.AIways turn surface unit to
OFI? before removing
cookware.
sKeep an eye on foods being
fried at HI or MEDIUM HI
heat settings.
cTo avoid the possibility of a
burn or eiectric shock, always
be certain that the controls for
all surface units are at OFF
position and all coils are cool
before attempting to lift or
remove the uni~
4

IMPORTANT
QkFETY
LASTRUCTIONS
-Don’t immerse or soak
~movable surface units.
Don’t put them in a
dishwasher. Do not self-clean
the surface units in the oven.
●When flaming foods are
under the hood, turn the fan
off. The fan, if operating, may
spread the flame.
QAlways heat fat slowly, and
watch as it heats.
●Use deep fat thermometer
whenever possible to prevent
overheating fat beyond the
smoking point.
●Foods for frying should be
as dry as possible. Frost on
frozen foods or moisture on
fresh foods can cause hot fat to
bubble up and over sides of pan.
‘se little fat for effective
~~~allowor deep-fat frying.
Filling the pan too full of fat
can cause spillovers when food
‘s added.
●If acombination of oils or
fats will be used in frying, stir
together before heating, or as
fats melt slowly.
Energy-SavingTips
Surface Cooking
●Use cookware of medium-weight
aluminum, with tight-fitting
covers, and flat bottoms which
completely cover the heated
portion of the surface unit.
●Cook fresh vegetables with a
minimum amount of water in a
covered pan.
●Watch foods when bringing them
quickly to cooking temperatures at
high heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
●Use residual heat with surface
cooking whenever possible. For
example, when cooking eggs in
their shells, bring water and eggs
to aboil. then turn control knob to
OFF position and cover cookware
with lid to complete the cooking.
●Always turn surface unit off
before removing cookware.
oven Cooking
●Preheat oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is necessary,
watch the indicator light, and put
food in the oven promptly after the
light goes out.
●Always turn oven off before
removing food.
●During baking, avoid frequent
door openings. Keep door open
as short atime as possible if it is
opened.
●Cook complete oven meals
instead of just one food item.
Potatoes, other vegetables, and
some desserts will cook together
with amain-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same amount of time.
●Use residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to awarm oven, using
residual heat to warm them.
SAVE THESE
INSTRUCTIONS
d

Features ofYour Range
L3B315GL
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Explained
on page
Feature Index
1Storage Drawer 21
2Model and Serial Numbers 2
3,26
22,23
3Anti-Tip Device
(See Installation Instructions.)
4Door Latch
(Locks oven door for self-cleaning.)
5Chrome-Plated Drip Pans 19,24
6Plug-In Surface Units
(two 6-inch, two 8-inch)
(May be removed when cleaning under unit.)
19,24
7“ON” Indicator Light for Left Surface Units 8
12,22,23
12
13
13
8Clean Timer
9Oven Light Switch
10 Clock/Timer
11 Clock/?lmer Set Knob
12 Oven Cycling Light 12
(Glows until oven reaches selected temperature, then
goes off and on during cooking with the oven units
as temperature is maintained.)
12
13 Oven Control
14 “ON” Indicator Light for Right Surface Units 8
15 Surface Unit Controls 8
16 Oven Vent Duct 4
(Located under the right rear surface unit.)
17 Lift-up CooktoP 19
16,24
18 Broil Unit
19 Oven Shelf Surmorts
(For roasting, &king, and broiling positions of
shelves, see suggestions in the cooking guides.)
12,21,22,24
24
22,24
21
21
20 Oven Shelves
21 Bake Unit
(May be lifted gently for wiping the oven floor.)
22 Oven Door Gasket
23 Removable Oven Door
24 Broiler Pan and Rack

Surface Cooking
See Surface Cooking Guide.
Surface Cooking with How to Set the Controls
Infinite Heat Controls
At both OFF and H1 positions.
there is aslight niche so control
“clicks” at those positions; “click”
on the word HI marks the highest
setting; the lowest setting is the
word LO. In aquiet kitchen, you
may hear slight “clicking” sounds
during cooking, indicating heat
settings selected are being
maintained.
Switching heats to higher settings Step 1: Grasp control knob and
always shows aquicker change push in.
than switching to lower settings. .
L
Step 2: Turn either clockwise or
cou~terclockwise to desired heat
setting.
Control must be pushed in to set
only from OFF position. When
control is in any position other
than OFF, it maybe rotated
without pushing in.
Be sure you turn control to OFF
when you finish cooking. An
indicator light will glow when
ANY heat on any surface unit is on.
~ooking Guide for
Jsing Heat Settings
111-Quick start for cooking; bring
water to boil.
MEDIUM HI—Fast fry, pan broil;
maintain fast boil on large amount
of food.
MED—Saute and brown; maintain
slow boil on large amount of food.
MEDIUM LO—Steam rice, cereal;
maintain serving temperature of
most foods.
LO-Cook after starting at HI; cc’
with little water in covered pan.
NOTE:
1. At HI, MEDIUM HI, never ~
leave food unattended. Boilovers --
cause smoking; greasy spillovers
may catch fire.
2. At MEDIUM LO or LO, melt
chocolate, butter on small unit.
8.

Questions&Answers
May Ican foods and
weserves on my surface units?
A. Yes, but only use cookware
designed for canning purposes.
heck the manufacturer’s
instructions and recipes for
preserving foods. Be sure canner is
flat-bottomed and fits over the
center of the 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 Icover my drip pans
with foil?
A. No. Clean as recommended in
Cleaning Guide.
Q. Can Iuse special cooking
equipment, like an oriental wok,
on any surf%ce unit?
A. Cookwtire without tlat surF~ces
is not recommended. The life of
the surface units can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.
Q. Why am Inot getting the heat
Ineed from my surface units
even though Ihave the knobs on
the right setting?
A. After turning surface units off
and making sure they are cool,
check to make sure that your plug-
in units are securely fastened into
the surface connection.
Q. Why does my cookware tilt
when Iplace it on the surface unit?
A. Because the surfidce unit or your
cookware is not flat. Make sure
that the “feet” on your surface
units are sitting tightly in the range
top indentation and the drip pan is
flat on the range surfiice.
Q. Why is the porcelain finish on
my cookware coming off?
A. If you set your surface unit
higher than required for the
cookware material, and let the
cookware sit too long, the
cookware’s finish may smoke,
crack, pop or burn. depending on
the pot or pan. Also, cooking small
amounts of dry food may damage
the cookware’s finish.
Home Canning Tips
Canning should be done on
surface units only.
[n surface cooking, the use of pots
extending more than one inch
beyond the edge of the surface
unit’s drip pan is not recommended.
However, when canning with a
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 the surface units.
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 higher than boiling water.
Such temperatures could
eventually harm cooktop surfaces
rrounding surface units.
Observe Following Points
in Canning
1. Be sure the canner fits over the
center of the surface unit. If your
range or its location does not allow
the canner to be centered on the
surface unit, use smaller-diameter
pots for good canning results.
2. Flat-bottomed canners must be
used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because they
don’t make enough contact with
the surface unit and take too long
to boil water.
RIGHT WRONG
n
3. When canning, use recipes and
procedures from reputable sources.
Reliable recipes and procedures are
available from the manufacturer of
your canner; manufacturers of
glass jars for canning, such as Ball
and Kerr; and the United States
Department of Agriculture
Extension Service.
4. Remember that canning is a
process that generates large
amounts of steam. To avoid burns
from steam or heat, be careful
when canning.
NOTE: If your house has low
voltage, canning may take longer
than expected, even though
directions have been carefully
followed. The process time will be
shortened by:
(1) using apressure canner, and
(2) starting with HOT tap water for
fastest he~ting of large quantities
of water.
9

Surface CookingGuide
Control Settings
EL4iighest setting. ~:::::::~h..v-..i,ht
MEDIUM EII-Setting halfway
f~)
+<~ cookware. Aluminum cookware
between HI and MED. conducts heat t%ter than other .-
MED—Medium setting. metals. Cast-iron and coated cast-
:V’,:DI”M
iron cookware are slow to absorb
MEDIUM LO—Setting halfway MEDIUM heat, but generally cook evenly at
between MED and LO. low to medium heat settings. Steel
LO—Lowest setting.
Food
Cereal
Commetil, grits,
oatmeal
Cocoa
Coffee
Eggs
Cooked in shell
Fried sunny-side-up
Fried over easy
Poached
Scrambled or omelets
Fruits
Meats
Braised: Pot roasts of
beef, lamb or veal;
pork chops and
steaks
Pan-fried: Tender
chops; thin steaks up
to 3/4-inch; minute
steaks; hamburgers:
franks and sausage:
thin tish fillets
Cookware
Covered
Saucepan
Uncovered
Saucepdn
Percolator
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Directions and Settings
to Start Cooking
HI. In covered pan bring
water to boil before adding
cereal.
HI. Stir together water or
milk and cocoa ingredients.
Bring just to aboll.
HI. At first perk, switch
heat to MEDIUM LO.
HI. Cover eggs with cool
water. Cover pan, cook
until steaming.
MEDIUM HI. Melt butter,
add eggs and cover skillet.
HI. Melt butter.
HI. [n covered pan bring
water to aboil.
HI. Heat butter until light
golden in color.
HI. In covered pan bring
fruit and water to boil.
HI. Melt fat, then add meat.
Switch to MEDIUM HI to
brown meat. Add water or
other liquid.
HI. Preheat skillet, then
grease lightly.
Directions and Settings to
Complete Cooking
MEDIUM LO or LO, then
add cereal. Finish timing
according to package directions.
MED. to cook 1or 2minutes
to completely blend ingredients.
MEDIUM LO to maintain
gentle but steady perk.
MEDILIM LO. Cook only 3
to 4minutes for soft cooked;
15 minutes for hard cooked.
Continue cooking at MEDIUM
HI until whites are just set,
about 3to 5more minutes.
MEDIUM LO, then add eggs.
When bottoms of eggs have
just set, carefully turn over
to cook other side.
MEDIUM LO. Carefully add
eggs. Cook uncovered about
5minutes at MEDIUM HI.
MED. Acid egg mixture.
Cook. stirring to desired
doneness.
MEDIUM LO. Stir occasionally
and check for sticking.
MEDIUM LO. Simmer until
fork tender.
MEDIUM HI or MED. Brown
and cook to desired doneness,
turning over as needed.
Comments
Cereals bubble and expand as
:hey cook: use large enough
saucepan to prevent boilover.
Milk boils over rapidly.
Watch as boiling point
approaches.
Percolate 8to 10 minutes for
8cups, less for fewer cups.
[f you do not cover skillet,
baste eggs with fat to cook. z
tops evenly. >
Remove cooked eggs with
slotted spoon or pancake
turner.
Eggs continue to set slightly
after cooking. For omelet do
not stir last few minutes.
When set, fold in half.
.t
i- -.
Fresh fruit: Use 1/4 to 1/2
cup water per pound of fruit.
Dried fruit: Use water as
package directs. Time
depends on whether fruit has
been presoaked. If not, allow
more cooking time.
Meat can be seasoned and
floured before it is browned,
if desired. Liquid variations
for flavor could be wine, fruit
or tomato juice or meat broth,
Timing: Steaks 1to 2inches:
1to 2hours. Beef Stew: 2to
3hours. Pot Roast: 2X to
4hours.
Pan frying is best for thin
steaks and chops. If rare is {
desired, preheat skillet ~.
before adding meat.
10

Wrong
mm
Concave Bottom Rounded Bottom
2. To conserve the most cooking
xgy, pans should be flat on the
~ttom, have straight sides and
tight-fitting lids. Match the size
of the saucepan to the size of the
w-face unit. Apan that extends
.rmre than one inch beyond the
edge of the trim rin~ will trap heat
..
trim rings ranging from blue to
dark grey.
3. Deep Fat Frying. Do not overfill
cookware with f~t that may spill
over when adding food. Frosty
foods bubble vigorously. W~tch
foods frying at high temperatures.
Kee~ range and hood clean from
Right
Wrong
Riqht
causing discoloration on chrome accumulated grease. \4N0T OVER I”
Food Directions and Settings
to Start Cooking Directions and Settings to
Complete Cooking Comments
Cookware
Meats
Fried Chicken MEDIUM LO. Cover skillet and
cook until tender.
Uncover last few minutes.
For crisp, dry chicken. cover only
afier switching to .MEDKJMLO
for 10 minutes. Uncover and
cook, turning occasionally
for IOto 20 minutes.
Amore attention-free method
is to start and cook at MED.
Meat may be bretided or
marinated in sauce before
frying.
Add salt or other seasoning
before cooking if meat has
not been smoked or
otherwise cured.
~overed
;killet
Uncovered
Skillet
Covered
Skillet
Covered
Dutch Oven,
Kettle or
Large
Saucepan
HI. Melt Fdt. Switch to MEDIUM
HI to brown chicken.
Pan-fried bacon HI. [n cold skillet, amange
bticon slices. Cook just until
starting to sizzle.
HI. Melt fat. Switch to MED
to brown slowly.
MEDIUM HI. Cook. turning
over as needed.
MEDIUM LO. Cover and cook
until tender.
Sauteed: Less tender
thin steaks (chuck,
round, etc.): liver;
thick or whole fish.
Simmered or stewed
meat; chicken;
corned beet smoked
pork; stewing beet
tongue; etc.
Melting chocolate,
“-utter,marshmallows
HI. Cover meat with water
and cover pan or kettle.
Cook until steaming.
MEDIUM LO. Cook until fork-
tender. (W~ter should boil slowly. )
For very large ~mounts, medium
heat may be needed.
SmalI
Uncovered
Saucepan.
Use small
surface unit
LO. Allow 10 to 15 minutes
to melt through. Stir to smooth. When melting marshmallows,
add milk or water.
,
Cook 2to 3minutes per side. IThick batter takes slightly
Pancakes or
French toast Skillet or
Griddle MEDIUM HI. Heat skillet 8to 10 minutes. Grease lightly. longer time. Turn over
pancakes when bubbles
rise to surface.
Pasta
Noodles or spaghetti MEDIUM HI. Cook uncovered
until tender. For large amounts,
HI may be needed to keep wate;
at rolling boil throughout entire
cooking time.
Use large enough kettle to
prevent boilover. Pasta
doubles in size when cooked.
Large
Covered
Kettle or Pot
HI. In covered kettle, bring
salted water to aboil, uncover
and add pasta slowly so boiling
does not stop.
HI. Heat until first jiggle is heard MEDIUM HI for foods cooking
10 minutes or less. MED for
foods over 10 minutes.
Cooker should jiggle 2to 3
times per minute.
Pressure Cooking Pressure
Cooker or
Canner ,
MEDIUM LO. To finish cooking. Stir frequently to prevent
sticking.
Puddings, Sauces,
Candies, Frostings
Vegetables
Fresh
Uncovered
Saucepan HI. Bring just to boil,
MED. Cook 1pound
10 to 30 or more minutes,
depending on tenderness
of vegetable.
Uncovered pan requires more
water and longer time.
Break up or stir as needed
while cooking.
Turn over or stir vegetable as
necessary for even browning.
Covered
Saucepan
Covered
Saucepan
Uncovered
Skillet
HI. Measure 1/2 to 1inch
water in saucepan. Add salt
and prepared vegetable.
In covered saucepan bring
to boil.
HI. Measure water and salt
as above. Add frozen block
of vegetable. In covered
saucepan bring to boil.
HI. In skillet. melt fat.
MEDIUM LO. Cook according
to time on package.
Frozen
Sauteed: Onions;
green peppers;
mushrooms; celery; etc.
MED. Add vegetable.
Cook until desired
tenderness is reached.
LO. Cover and cook Rice and .@ts triple in volume
accordirw to time. after cooking. Time at LO.
HI. Bring salted water to aboil.
lice and Grits Covered
Saucepan Rice: icup ice and 2cups
water for 25 minutes.
Grits: 1cup grits and 4cups
water for 40 minutes. 11

UsingYour Oven
Before Using Your Oven
1. LOOk at the controls. Be Sure
you understand how to set them
properly. Read over the directions
for the Oven Controls so you
understand ho’~’to use them.
2. Check oven interior. Look at
the shelves. Take apractice run at
removing and i-c;)laci.nJthem
properly,to give sure, sdrdy support.
3. Read over information and tips
that follow.
4. Keep this book handy so you
can refer to it, especially during
the first weeks of using your
new range.
Oven Controls
7
@
OFF
@<fl
%
The OVEN CONTROL knob has
settings for CLEAN, BROIL,
baking temperatures and OFF. The
Clean TIMER knob sets the time
for Self-Cleaning. When you t-urn
the knob to the desired se~ting, the
proper oven cooking elements are
then activated for that operation.
The Oven Cycling Light glows
until the oven reaches your selected
temperature. The light goes on and
off as the oven element cycles on
and off to maintain the cooking
temperature.
Oven Shelves Shelf Positions
The oven has four shelf supports—
A(bottom), B, Cand D(top). Shelf
positions for cooking are suggested
on Baking and Roasting pag-e~.
The shelves are designed with
stop-locks so when placed
correctly on the shelf supports,
they will stop before coming
completely out of the oven and
will not tilt when you are removing Oven Light
food from them or placing food
on them. Use the switch on
When placing cookware on ashelf, light on and off.
pull th~ shel~out to the “stop”
position. Place the cookware on
the shelf, then slide the shelf back
into the oven. This will eliminate
r~~ching into the hot oven.
To remove the shelf from the
oven, pull the shelf toward you,
tilt front end upward, and pull the
shelf out.
To replace, place the shelf on the
appropriate shelf support with stop-
Iocks (curved extension of shelf)
facing up and toward rear of oven.
Tilt the front end upward and push
the shelf toward back of oven until
it goes past the “stop” on oven
wall. Then lower front of shelf, and
push it all the way back.
the panel to turn
12

Clock and Timer
igital Clock
To set the Clock, turn the knob to
the left until the words “SET
TIME’ appear in the display. Then
turn the knob in either direction
until the correct time is displayed.
After aslight pause, time is set.
Timer
To set the Timer, turn the knob to
the right until the words “SET
TIMER” appear in the display.
Then turn the knob in either
direction until the desired time
(minutes and seconds) is
displayed. The time shown will
start counting down. The
countdown is interrupted every 10
seconds to flash the time of day.
To cancel the Timer, turn the
knob in either direction until
“0:00” appears in the display.
At the end of the timer operation,
after the 3beeps, the display
returns to the time of day
automatically.
Questions and Answers
Q. How can Iuse the Minute
Timer to make surface cooking
easier?
A. The Minute Timer will help you
time the total cooking period,
which includes time to boil food
and change temperatures. Do not
judge cooking times by visible
steam only. Food will cook in
covered containers even though
you can’t see any steam.
Q. Can Iuse the Minute Timer
during oven cooking?
A. The Minute Timer can be used
during any cooking function.
,

Ikaking
Do not lock the oven door with
the door latch during baking.
This is used for self-cleaning only.
How to Set Your
Range for Baking
1. Position the shelf or shelves in
the oven. [f cooking on two
shelves at the same time, stagger
the pans for best heat circulation.
2. Close oven door.
3. Turn OVEN CONTROL knob
to desired temperature. Oven is
preheated when Oven Cycling
Light first goes out.
4. Open the door and place food in
oven on center of shelf. Allow at
least 2inches between the edge of
the bakeware and oven wall or
adjacent cookware.
5. Close oven door.
6. Check food for doneness at
minimum time shown on recipe.
Cook longer if necessary. Turn
OVEN CONTROL knob to OFF
and remove food.
Shelf Positions
Most baking is done on the second
shelf position (B) from the bottom.
When baking three or four items,
use two shelves positioned on the
second and fourth sets of supports
(B &D) from bottom of oven.
Bake angel food cakes on first shelf
position (A) from bottom of oven.
Baking Tips
●Follow atested recipe and
measure the ingredients carefully.
[f yoLl are using apackage mix,
follow label directions.
●Do not open the oven door during
abaking operation—heat will be
lost and the baking time might
need to be extended. This could
cause poor baking results. If you
must open the door, open it
partially—only 3or 4inches—and
close it as quickly as possible.
Common Baking Problems
and Possible Solutions
PIES
Burning around edges
●Edges of crust too thin.
.Incorrect baking temperature.
Bottom crust soggy and unbaked
●A11owcrust and/or tilling to cool
sufficiently before filling pie shell.
.Filling may be too thin or juicy.
.Filling allowed to stand in pie
shell before baking. (Fill pie shells
and bake immediately.)
.Ingredients and proper measuring
affect the quality of the crust. Use
atested recipe and good technique.
Make sure there are no tiny holes
or tears in abottom crust.
“Patching” apie crust could cause
soaking.
Pie filling runs over
●Top and bottom crust not well
sealed together.
●Edges of pie crust not built up
high enough.
●Too much filling.
.Check size of pie plate.
Pastry is tough; crust not flaky
●Too much handling.
●Fat too soft or cut in too fine.
Roll dough lightly and handle as
little as possible.
CAKES
Cake rises higher on one side
●Batter spread unevenly in pan.
●Oven shelves not level. ,---
●Using warped pans. i:
%,
Cakes cracking on top
.Oven temperature too high.
●Batter too thick, follow recipe or
exact package directions.
●Check for proper shelf position.
●Check pan size called for in recipe.
cImproper mixing of cake.
Cake falls
●Too much shortening, sugar
or liquid.
●Check leavening agent, baking
powder or baking soda to assure
freshness. Make ahabit to note
expiration dates of packaged
ingredients.
●Cake not baked long enough or
baked at incorrect temperature.
●If adding oil to acake mix, make
certain the oil is the type and
amount specified.
Crust is hard
●Check temperature.
sCheck shelf position.
Cake has soggy layer or streaks
at bottom ,
●Underrnixing ingredients. ..
●Shortening too soft for proper
creaming.
●Too much liquid.
COOKIES &BISCUITS
Doughy center; heavy crust
on surface
●Check temperature.
cCheck shelf position.
●Follow baking instructions
carefully as given in reliable recipe
or on convenience food package.
cFlat cookie sheets will give more
even baking results. Don’t
overcrowd foods on abaking sheet.
●Convenience foods used beyond
their expiration date.
Browning more noticeable on
one side
●Oven door not closed properly,
check gasket seal.
.Check shelf position.
14

Baking Guide
Preheating is very important 2. Aluminum pans conduct heat 3. Dark or non-shiny finishes and
Aen baking foods such as quickly. For most conventional glass cookware generally absorb
biscuits, cookies, cakes and other baking, light, shiny finishes give heat, which may result in dry, crisp
pastries. Preheat the oven for at best results because they help crusts. Reduce oven heat 25°F. if
least 10 minutes. Preheating is not prevent overbrowning. We lighter crusts are desired. Rapid
rtecessary when roasting or for recommend dull bottom surfaces browning of some foods can be
long-time cooking b; whole meals. for cake pans and pie plates. achieved by preheating cast-iron
cookware.
Oven
Temperature
Shelf
Position Time,
tiinutes
CookwareFood Comments
Canned, refrigerated biscuits take 2to
4minutes less time.
Bread
Biscuits (l/2-in. thick) Shiny Cookie Sheet B, C
B
B
B
B
B
B
B
B
B
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Coffee cake Shiny Metal Pan with
satin-finish bottom
Cast-iron or Glass Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Muffin Pans
Corn bread or muffhs
Gingerbread Preheat cast-iron pan for crisp crust.
Muffins Decrease about 5minutes for rnutlin
mix, or bake at 450”F. for 25 minutes,
then at 350”F. for 10 to 15 minutes.
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Deep Glass or Cast-iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans Dark metal or glass give deepest
browning.
Plain rolls
Sweet rolls Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
Cakes
(without shortening)
~ngel food
ly roll
.~onge
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
A
B
B
A, B
B
A, B
B
B
B
3~5°-375”
375°-4000
325°-3500
30-55
10-15
45-60
Two-piece pan is convenient.
Line pan with waxed paper.
Cakes
Bundt cakes
Cupcakes
?ruitcakes
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or Tube Pan
325°-3500
350°-3750
~75°-3000°
350°-3750
350°-3750
350°
325°-3500
350°-4000
400°-4250
375°-4000
45-65
20-25
2-4 hrs,
20-35
25-30
40-60
Paper liners produce moister crusts.
Use 300”F. and Shelf Bfor small or
individual cakes.
If baking four layers, use shelves B
and D.
Layer Shiny Metal Pan with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
Layer, chocolate
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
B, C
B, C
B, C
B, C
25-35
10-20
6-12
7-12
Bar cookies from mix use same time.
Use Shelf Cand increase temp. 25”F.
to 50”F. for more browning.
Other Desserts
Baked apples
Custard Glass or Metal Pans
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or Casserole
350°-4000
300°-3500
325”
B, C
B
B
30-60
30-60
50-90
Reduce temp. to 300”F. for large
custard.
Cook bread or rice pudding with
custard base 80 to 90 minutes.
Puddings, rice
and custard
Pies
Frozen
Meringue Foil Pan on Cookie Sheet
Spread to crust edges B*C
B
B
B
400°-4250
325°-3500
400°-4250
400°-4250
450°
45-70
15-25
45-60
40-60
12-15
For large pies use 400”F. and more time.
To quickly brown meringue,
use 400”F. for 9to 11 minutes.
Custard fillings require lower
temperature, longer time.
One crust
Two crust
Pastry shell
Miscellaneous
Baked potatoes
Iloped dishes
.ffles
Glass or Satin-tinish Metal Pan
Glass or Satin-tlnish Metal Pan
Glass or Satin-finish Metal Pan
Set on Oven Shelf
Glass or Metal Pan
Glass Pan
B, C
B, C
B
325°-4000
325°-3750
300°-3500
60-90
30-60
30-75
Increase time for larger amount or
size.
15

Broiling
Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
of meat can be broiled. Follow
these steps to keep spattering and
smoking to aminimum.
Step 1: If meat has fiator gristle
near edge, cut vertical slashes
through both about 2inches apart.
If desired. fiat may be trimmed,
leaving layer about 1/8 inch thick.
Step 2: Place meat on broiler rack
in broiler pan which comes with
range. Always use rack so Pdtdrips
into broiler pan; otherwise juices
may become hot enough to
catch fire.
Step 3: Position shelf on
recommended shelf position as
suggested in Broiling Guide.
Step 4: Leave door open to
the ‘broil stop position. The door
stays open by itself, yet proper
temperature is maintained in
the oven.
Step 5: Turn OVEN CONTROL
knob to BROIL. Be sure to set the
knob all the way to the stop in the
BROIL section of the knob.
Step 6: Turn food only once during
broiling. Time foods for first side
per Broiling Guide. Turn food, then
use times given for second side as a
guide to preferred doneness.
(Where two thicknesses and times
me given together, use ~lrst times
given for thinnest food.)
Step 7: When finished broiling,
turn OVEN CONTROL knob to
OFF. Serve food immediately, and
leave pan outside oven to cool
during meal for easiest cleaning.
Use of Aluminum Foil
You can use aluminum foil to Ike
your broiier pan and broiler rack.
l+mvs’.w:. you must mold the foil
tightly to the rack and cut slits in
it just like the rack.
Without the slits, the foil will
prevent fat and meat juices from
draining to the broiler pan. The
juices could become hot enough to
catch on fire. If you do not cut the
slits, you are frying, not broiling.
Questions &Answers
Q. When broiling, is it necessary
to always use arack in the pan?
A. Yes. Using the rack suspends ~
the meat over the pan. As the meat
cooks, the juices fall into the pan,
thus keeping meat drier. Juices are
protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
Q. Should Isalt the meat before
broiling?
A. No. Salt draws out the juices
and allows them to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with afork also allows juices to
escape. When broiling poultry or
fish, brush each side often
with butter.
Q. Why are my meats not turning
out as brown as they should?
A. In some areas, the power
(voltage) to the range maybe low.
In these cases, preheat the broil
unit for 10 minutes before placinU-
broiler pan with food in oven. ;,,
Check to see if you are using the
recommended shelf position. Broil
for longest period of time indicated .,
in the Broiling Guide. Turn food ~’
only once during broiling.
Q. Do Ineed to grease mu broiler
rack to prevent meat fro&
S:icking :
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat from sticking to the surface.
However, spraying the broiler rack
lightly with avegetable cooking
spray before cooking will make
cleanup easier.

BroilingGuide
41ways use broiler pan and rack
Lllat comes with your oven. It is
designed to minimize smoking and
spattering by trapping juices in the
‘hielded lower part of the pan.
2. Oven door should be open to the
broil stop position for all food.
3. For steaks and chops, slash fat
evenly around outside edges of
meat. To slash, cut crosswise
through outer fat surface just to the
edge of the meat. Use tongs to turn
meat over to prevent piercing meat
and losing juices.
4. If desired, marinate meats or
chicken before broiling, or brush
with barbecue sauce last 5to 10
minutes only.
5. When arranging food on pan, do
not let fatty edges hang over sides,
which could soil oven with
fat dripping.
6. Broiler does not need to be
preheated. However, for very thin
foods, or to increase browning,
preheat if desired.
7. Frozen steaks can be
conventionally broiled by
positioning the oven shelf at
next lowest shelf position and
increasing cooking time given in
this guide 1%times per side.
Quantity and/or Shelf FirstSide Seeond Side
Food Thickness Position Time, Mbtutes ‘13me, Minutes Comments
Bacon 1/2 lb. (about 8c4X! 4% Arrange in single layer.
thin slices)
Ground Beef 1lb. (4 patties) ISpace evenly.
Well Done 1/2 to 3/4 in. thick c10 7U-pto 8patties take about same time.
Beef Steaks
Rare 1inch thick c65Steaks less than 1inch thick cook
Medium (1 to 1X Ibs.) c86through before browning, Pan frying
Well Done cI’J 11 is recommended.
Rare 1!4 in. thick c10 7-8 Skush fat.
Medium (2 to 2X lbs.) c15 14-i6
IIDone c25 20-25
..icken 1whole A35 10-15 Reduce time about 5to 10 minutes
(2 to 2!4 lbs.), per side for cut-up chicken. Brush each
split lengthwise side with melted butter. Broil skin-side-
down first.
lakery Products
Bread (Toast) or 2to 4slices c1%-2 1/2 Space evenly. Place English muffins
Toaster Pastries 1pkg. (2) cut-side-up and brush with butter, if
English MuffIns 2(split) c3-4 desired.
Lobster Tails 2-4 B13-16 Do not Cut through back of shell. Spread open,
(6 to 8oz. each) turn over turn over. Brush with melted butter
before broiling and after half of time.
Fish l-lb. fillets 1/4 to c55Handle and turn very carefully. Brush
1/2 in. thick with lemon butter before and duting
cooking if desired. Preheat broiler to
increase browning.
Ham Slices 1in. thick B88Increase time 5to 10 minutes per side
(precooked) for 1Kinch thick or home cured.
Pork Chops 2(1/2 inch) c10 10 Slash fat.
Well Done 2(1 in. thick) B13 13
about 1lb.
Lamb Chops
Medium 2(1inch) c10 9Slash fat.
Well Done about 10 to 12 oz. c12 10
Medium 2(1X inch) c14 12
Well Done about 1lb. B17 12-14
Wieners and similar l-lb. pkg. (10) c61-2 If desired, split sausages in half
precooked sausages,
bratwurst
.- 1IIIlengthwise; ~ut into 5=to 6-inch pieces.
17

Roasting
Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting temperatures, which
should be low and steady, keep
spattering to aminimum. When
roasting, it is nut necessary to sear,
baste, cover or add water to your
meat. Roasting is easy, just follow
these steps:
Step 1: Position the oven shelf at
second from bottom position (B)
for small size roast (3 to 5lbs.) and
at bottom position (A) for larger
roasts.
Roasting Guide
Type
Meat
Tender cuts; rib, high quality
sirloin tip, mmp or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or Ioin*
Pork loin, rib or shoulder*
Han pre-cooked
Ham, raw
Poultry
Chicken or Duck
Chicken pieces
Turkey
Step 2: Check weight of roast.
Place meat fat-side-up or poultry
breast-side-up on roasting rack in a
shallow pan. Do not cover. Do not
stuff poultry until just before
roasting. Use ameat thermometer
for more accurate doneness (do not
place thermometer in stuffing) or
refer to the Roasting Guide for
approximate cooking times. The
melting fat will baste the meat.
Select apan as close to the size of
the meat as possible. (Broiler pan
with rack is agood pan for this.)
Step 3: Turn OVEN CONTROL
knob to desired temperature.
Check the Roasting Guide for
temperatures and approximate
cooking times.
Step 4: Most meats continue to
cook slightly while standing after
being removed from the oven.
Standing time recommended for
roasts is 10 to 20 minutes.
Oven
Temperature IDoneness
325°
325°
325°
325°
325°
Rare: **
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
325°
350° Well Done: Well Done:
325° IWell Done:
This allows roasts to firm up and
makes them easier to carve.
internal temperature will rise about
5°F.; to compensate for the
temperature increase, if desired, ~-
remove the roast from the oven
sooner (at 5°F. less than the
temperature in the guide below).
Frozen Roasts
Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 15 to 25
minutes per pound additional time
(15 minutes per pound for roasts
under 5pounds, more time for
l~gerroasts).
Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on package label.
Approximate Roasting T]me
in Minutes per Pound
3to 5lbs. 6to 8Ibs.
24-33 18-22
35-39 22-29
40-45 30-35
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
17-20 minutes per lb. (any weight)
Under 10 lbs. 10 to 15 ibs.
20-30 17-20
3to 5lbs. Over 5Ibs.
35-40 30-35
35-40
10 to 15 lbs. Over 15 lbs.
18-25 15-20
Internal .
Temperature “F ~
140°-15007
150°-1600
170°-1850
140°-15007
150°-1600
170°-1850
170°-180°
170°-1800
115°-1250
170°
185°-190°
185°-1900
In thigh:
185°-1900
*For boneless rolled roasts over 6inches thick, add 5to 10 minutes per lb. to times given above.
YI’he U.S. DeP~ment of A~riculture saw. “Rare beef is popular, but You should know that cooking it to only 140°F. means some food
poisoning orgtinisms may s~rvive.” Safe-Food Book—Yo& Kitchen Guide. USDA Rev. June 1985. ”-
18

Cal% and Cleaning(See Cleanin~Guide.)
oper care and cleaning are
Important so your range will give
you efficient and satisfactory
service. Follow these directions
carefully in caring for it to help
assure safe and proper
maintenance.
BE SURE ELECTRICAL
POWER IS OFF BEFORE
CLEANING ANY PART OF
THE RANGE.
Cooktop
The porcelain enamel cooktop is
sturdy but breakable if misused.
The finish is acid-resistant;
however, any acid foods spilled
(such as fruit juices, tomatoes or
vinegar) should not be permitted to
remain on the finish.
Lift-up Cooktop
Clean the area under the cooktop
often. Built-up soil, especially
=ase, may catch fire.
ISuf)potl Rods
Plug-h Surface Units
Clean the area under the drip pans
often. Built-up soil, especially
grease, may catch fire.
To make cleaning easier, the plug-
in surface units are removable.
Lift aplug-in unit about 1inch—
just enough to grasp it—and pull
it out.
Do not lift aplug-in unit more
than 1inch. If you do, it may not
lie flat on the drip pan when you
plug it back in.
Repeated lifting of the plug-in
unit more than 1inch above the
drip pan can permanently
damage the receptacle.
Caution: Be sure all controls are
turned to OFF and surface units
are cool before attempting to
remove them.
After removing aplug-in unit,
remove the drip pan under the unit
and clean it according to directions
given in the Cleaning Guide. Wipe
around the edges of the surface
unit opening. Clean the area below
the surface unit. Rinse all washed
areas with adamp cloth or sponge.
Receptacle
Terminals Drip Pan
To replace aplug-in surface unit:
●First place the drip pan into the
surface unit cavity found on top of
the cooktop so the unit receptacle
can be seen through the opening in
the drip pan.
●Insert the terminals of the plug-in
unit through the opening and into
the receptacle, guiding unit so it
fits snugly into place.
CAVTIOl?
●Do not attempt to clean plug-in
surface units in an automatic
dishwasher.
●Do not immerse plug-in surface
units in liquids of any kind.
●Do not bend the plug-in surface
unit plug terminals.
●Do not attempt to clean, adjust or
in any way repair the plug-in
receptacle.
(continued next page)
Be sure all surface units are
turned off before raising the
cooktop. Raise the cooktop all the
way up until the support rods snap
into place at the bottom. They will
hold the cooktop up while you
clean underneath it.
To lower the cooktop, push the
bottom of each rod forward
slightly so that it will slide down
into the side of the range.
After cleaning under the cooktop
~“:th hot, mild soapy water and a
ncloth, lower the cooktop. Be
~areful not to pinch your fingers.
19

oven Light Bulb
The light bulb is located on the rear
wall ol the oven. Before replacing
the bulb, disconnect electric power
to the range at the main fuse or
circuit breaker panel or unplug the
range from the electric outlet. Let
the bulb cool completely before
removing it. DOnot touch ahot
bulb with adamp cloth. If you do,
the bulb will break.
Control Knobs
The control knobs may be
removed for cleaning.
To remove knob. pull it straight off
the knob stem. If knob is difficult
to remove, place athin cloth (like a
handkerchief) or apiece of string
under and around the knob edge
and pull up.
Wash knobs in soap and water but
do not soak.
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Socket
‘A t’ 3’A<Max. Length
‘\
m‘{h
Bulb \‘\ .
-49
$&
Glass Cover ‘IC;$~
To remove:
●Unscrew the cover and remove
the bulb.
To replace:
cPut in anew 40-watt appliance
bulb.
NOTE: A40-watt appliance bulb
is smaller than astandard 40-watt
household bulb. Werecommend
you use an appliance bulb that is
no longer than 3~Zinches.
●Replace and tighten the cover.
sReconnect electrical power to the
range.
DO NOT REMOVE SCREWS.
To replace knob. locate the groove
in each side of the knob stem. One
of the grooves contains aspring
clip and the other groove is clear.
Locate the molded rib inside the
knob. Fit the molded rib of the
knob into the clear groove on the
knob stem.
Control Panel
It’s agood idea to wipe the control
panel clean after each use of the
oven. Clean with mild soap and
water, rinse with clean water and
polish dry with asoft cloth.
Do not use abrasive cleansers,
strong liquid cleaners or oven
cleaners on the control panel– they
will damage the finish.
Adjusting oven
Thermostat
Use the time given on arecipe
when cooking the first time. Oven
thermostats, in time, may “drift”
from the factory setting and
differences in timing between an
old and anew oven of 5to 10
minutes are not unusual. If you
find that your foods consistently
brown too little or too much, you
may make asimple adjustment in
the thermostat (OVEN CONTROL)
knob.
Pull the knob off the shaft, look
at the back of the knob and note
the current setting before
making any adjustment. The
knob is factory set with the top
screw directly under the pointer.
1’
To adjust the thermostat:
1. Pull off the knob.
2. Loosen both screws on back of
the knob.
3. Hold both parts of the knob and
turn so the top screw moves in the
desired direction. HOTTER to
increase temperature, COOLER to
decrease temperature. You will
hear and feel the notches as you
turn the knob. Each notch changes
temperature about 15° Fahrenheit.
4. Tighten the screws.
5. Return the knob to the range.
Recheck oven performance before
making an additional adjustment.
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