RCA LEB131 Installation instructions

Aluminum Foil 5, 15, 17–19
Anti-Tip Device 3, 6, 7, 27
Appliance Registration 2
Care and Cleaning 21–26
Clock/Timer 12
Consumer Services 31
Features 6, 7
Model & Serial Numbers 2, 6, 7
Oven 13–20
Baking 14, 15
Broiling/Broiling Guide 19, 20
Door Removal 25
Light 13
Light Bulb Replacement 26
Oven Control Setting s 13, 14, 16–19
Preheating 14, 18, 20
Roasting/Roasting Guide 17, 18
Shelves 4, 13, 14, 17, 19, 20, 24
Thermostat Adjustment 16
Preparation 8
Problem Solver 28
Safety Instructions 3–5
Surface Cooking 8–11
Cooking Tips 10
Cooktop Comparison 8
Home Canning Tips 11
Surface Control Settings 9
Warranty Back Cover
Model
LEB131
Contents
Use and Care
of Your Range
164D1913P080-1
79-4092
9-95 CG

2
HELP US HELP YOU...
Read this guide carefully.
It is intended to help you operate and maintain your
new range properly.
Keep it handy for answers to your questions.
If you don’t understand something or need more help,
write (include your phone number):
Consumer Affairs
Appliance Park
Louisville, KY 40225
How to Remove Packaging Tape
To assure no damage is done to the finish of the
product, the safest way to remove adhesive left from
packaging tape on new appliances is an application of
a household liquid dishwashing detergent, mineral oil
or cooking oil. Apply with a soft cloth and allow to
soak. Wipe dry and then apply an appliance polish to
thoroughly clean and protect the surface.
NOTE: The plastic tape must be removed from
the chrome trim on range parts. It cannot be removed
if it is baked on.
Write down the model and serial numbers.
You’ll find the model and serial numbers on a label on
the front of the range behind the storage drawer.
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
Serial Number
Use these numbers in any correspondence or service
calls concerning your range.
If you received a damaged range…
Immediately contact the dealer (or builder) that sold
you the range.
Save time and money.
Before you request service…
Check the Problem Solver in the back of this guide. It
lists causes of minor operating problems that you can
correct yourself.
IF YOU NEED SERVICE...
To obtain service, see the Consumer Services page in
the back of this guide.
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:
Manager, Consumer Relations
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Program
20 North Wacker Drive
Chicago, IL 60606

3
Important Safety Instructions
IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
When using electrical appliances, basic
safety precautions should be followed, including
the following:
•Use this appliance only for its intended use as
described in this guide.
•Be sure your appliance is properly installed
and grounded by a qualified 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 guide. All other servicing should be referred
to a qualified technician.
•Before performing any service, DISCONNECT
THE RANGE POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL BY
REMOVING THE FUSE OR SWITCHING OFF
THE CIRCUIT BREAKER.
•Have the installer show you the location of the
circuit breaker or fuse. Mark it for easy
reference.
WARNING—All ranges can tip and
injury could result. To prevent
accidental tipping of the range
from abnormal usage, including
excess loading of the oven door,
attach it to the wall and floor by
installing the Anti-Tip device
supplied. (See Installation
Instructions.) To check if the device
is installed and engaged properly,
remove the drawer and inspect the rear leveling leg.
Make sure it fits securely into the slot in the device.
If 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. 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, storage drawer or cooktop. 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.
• Do not store flammable materials in an oven or
near the cooktop.
• Never wear loose-fitting or hanging garments
while using the appliance. Be careful when
reaching for items stored over the range. Flammable
material could be ignited if brought in contact
with hot surface units or heating elements and
may cause severe burns.
• Use only dry pot holders—moist or damp pot
holders on hot surfaces may result in burns from
steam. Do not let pot holders touch hot surface
units or heating elements. Do not use a towel or
other bulky cloth. Such cloths can catch fire on a
hot surface unit or heating element.
• 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 filters clean to maintain
good venting and to avoid grease fires.
• Do not let cooking grease or other flammable
materials accumulate in or near the range.
• Do not use water on grease fires.
Never pick up a flaming pan.
Smother flaming pan on surface unit
by covering pan completely with well-fitting lid,
cookie sheet or flat tray, or if available, use dry
chemical or foam-type extinguisher.
Flaming grease outside a pan can be put out by
covering with baking soda or, if available, a multi-
purpose dry chemical or foam-type fire extinguisher.
Flame in oven can be smothered completely by
closing the oven door and turning the oven
control to OFF or use a dry chemical or
foam-type extinguisher.
(continued next page)

4
IMPORTANT SAFETY INSTRUCTIONS
(continued)
Do not touch the surface units, the heating
elements or interior surface of oven. These
surfaces may be hot enough to burn even though
they are dark in color. During and after use, do not
touch, or let clothing or other flammable materials
contact the surface units, the areas nearby the
surface units or any interior area of the oven; allow
sufficient time for cooling first.
Potentially 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.
• When 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.
•Always keep dish towels, dish cloths, pot
holders and other linens a safe distance from
your range.
•Always keep wooden and plastic utensils and
canned food a safe distance away from your
range.
• Teach children not to play with the controls or
any other part of the range.
• Always keep combustible wall coverings,
curtains or drapes a safe distance from your
range.
Oven
• Stand away from range when opening oven
door. Hot air or steam which escapes can cause
burns to hands, face and/or eyes.
• Do not heat unopened food containers. 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 a pot holder contact the heating elements.
• Pulling out shelf to the stop-lock is a convenience
in lifting heavy foods. It is also a precaution
against burns from touching hot surfaces of the
door or oven walls.
• Clean only parts listed in the Use and Care Guide.
• Do not use aluminum foil to line oven bottoms,
except as suggested in this guide. Improper
installation of aluminum foil may result in a risk of
electric shock or fire.
• After broiling, always take the broiler pan out of the
range and clean it. Leftover grease in the broiler pan
can catch on fire the next time you use the pan.
• Never leave jars or cans of fat drippings on or near
your range.
• Never leave the oven door open when you are not
watching the range.
• 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 use oven for a storage area. Items stored
in an oven can ignite.
• Do not leave paper products, cooking utensils,
or food in the oven when not in use.

5
Important Safety Instructions
Surface Cooking Units
• Use proper pan size—Select
cookware having flat bottoms
large enough to cover the surface
unit heating element. The use of
undersized cookware will expose a portion of the
surface unit to direct contact and may result in
ignition of clothing. Proper relationship of
cookware to surface unit will also improve
efficiency.
• Never leave surface units unattended at high
heat settings. Boilover causes smoking and greasy
spillovers that may catch on fire.
• Be sure drip pans and vent are not covered and
are in place. Their absence during cooking could
damage range parts and wiring.
• Do not use aluminum foil to line drip pans or
anywhere in the oven except as described in this
guide. Misuse could result in a shock, fire hazard
or damage to the range.
• Only certain types of glass, glass⁄ceramic,
earthenware or other glazed containers are
suitable for cooktop cooking; others may break
because of the sudden change in temperature.
• To minimize the possibility of burns, ignition of
flammable materials and spillage, the handle of a
container should be turned toward the center of the
range without extending over nearby surface units.
• Always turn surface unit controls off before
removing cookware.
• Carefully watch for spillovers or overheating
of foods when frying at high or medium high
temperatures.
• To avoid the possibility of a burn or electric
shock, always be certain that the controls for
all surface units are at off position and all coils
are cool before attempting to remove the unit.
• Do not immerse or soak removable surface
units. Do not put them in a dishwasher.
• When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flame.
• 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.
• Use little fat for effective shallow or deep-fat
frying. Filling the pan too full of fat can cause
spillovers when food is added.
• If a combination of oils or fats will be used
in frying, stir together before heating, or as fats
melt slowly.
• Always heat fat slowly, and watch as it heats.
• Use deep fat thermometer whenever possible to
prevent overheating fat beyond the smoking point.
• Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is cool.
• Never clean the cooktop surface when it is hot.
Some cleaners produce noxious fumes and wet
cloths could cause steam burns if used on a
hot surface.
SAVE THESE INSTRUCTIONS

6
FEATURES OF YOUR RANGE
OFF
LO
HI
MED
OFF
LO
HI
MED
OFF
LO
HI
MED
OFF
LO
HI
MED
FRONT REAR REAR FRONT
OFF 4
3
2
1
30
25
20
15
10
5
0
12
3
9
6
LEB131
8
13
11 129
810
7
6
5
4
3
2
1
14
15
16
17
19
18

7
Features of Your Range
Explained
Feature Index on page
1 Storage Drawer 24
2 Model and Serial Numbers 2
3 Anti-Tip Device 3, 27
(See Installation Instructions)
4 Bake Element 22
(May be lifted gently for wiping oven floor.)
5 Oven Shelves 4, 13, 14, 17,
19, 20, 24
6 Broil Element 19, 22
7 Lift-Up Cooktop 22
8 Surface Unit Controls 9
9 Oven Cycling Light 13
(Glows until oven reaches selected temperature,
then goes off and on during cooking with the
oven element as temperature is maintained.)
10 Oven Control 13, 14, 16–19
11 Timer/Clock (on some models) 12
12 “ON” Indicator Lights for Surface Units 9
13 Oven Light Switch 13
14 Oven Vent Duct 24
(Located under the right rear surface unit.)
15 Plug-In Surface Units 8, 21
(Two 6″and two 8″)
(May be removed when cleaning under unit.)
16 Chrome-Plated Drip Pans 21
17 Oven Shelf Supports 13, 14,
Shelf positions are suggested in the Baking, 17, 19, 20
Roasting and Broiling sections.
18 Broiler Pan and Grid 17, 19, 20, 23
19 Removable Oven Door 25
(Easily removed for oven cleaning.)

8
HOW DOES THIS COOKTOP COMPARE
WITH YOUR OLD ONE?
Your new cooktop has electric coil surface units.
If you are used to cooking with gas burners or other
types of electric cooktops, you will notice some
differences when you use electric coils.
The best types of cookware to use, plus heat-up and
cool-down times, depend upon the type of burner or
surface unit you have.
The following chart will help you to understand the
differences between electric coil surface units and any
other type of cooktop you may have used in the past.
Type of Cooktop Description How It Works
Electric Coil Flattened metal Heats by direct contact with the pan and by heating the air under the pan. For best cooking
tubing containing results, use good quality pans. Electric coils are more forgiving of warped pans than radiant
electric resistance or solid disks. Heats up quickly but does not change heat settings as quickly as gas or
wire suspended induction. Electric coils stay hot enough to continue cooking for a short time after they are
over a drip pan. turned off.
Radiant Electric coils Heat travels to the glass surface and then to the cookware, so pans must be flat on the
(Glass Cooktop) under a glass bottom for good cooking results. The glass cooktop stays hot enough to continue cooking
cooktop. after it is turned off. Remove the pan from the surface unit if you want cooking to stop.
Induction High frequency Pans must be made of ferrous metals (metal that attracts a magnet). Heat is produced by
induction coils a magnetic circuit between the coil and the pan. Heats up right away and changes heat
under a glass settings right away, like a gas cooktop. After turning the control off, the glass cooktop is
surface. hot from the heat of the pan, but cooking stops right away.
Solid Disk Solid cast iron Heats by direct contact with the pan, so pans must be flat on the bottom for good cooking
disk sealed to the results. Heats up and cools down more slowly than electric coils. The disk stays hot
cooktop surface. enough to continue cooking after it is turned off. Remove the pan from the solid disk if
you want the cooking to stop.
Gas Burners Regular or sealed Flames heat the pans directly. Pan flatness is not critical to cooking results, but pans
gas burners use should be well balanced. Gas burners heat the pan right away and change heat settings
either LP gas right away. When you turn the control off, cooking stops right away.
or natural gas.
PREPARATION
Flooring Under the Range Leveling the Range
Your range, like many other household items, is
heavy and can settle into soft floor coverings such as
cushioned vinyl or carpeting. When moving the
range on this type of flooring, it should be installed on
a 1/4-inch-thick sheet of plywood (or similar material)
as follows: When the floor covering ends at the front
of the range, the area that the range will rest on should
be built up with plywood to the same level or higher
than the floor covering. This will allow the range to be
moved for cleaning or servicing. For complete
information, see the Installation Instructions.
Please check your range to insure all packaging
materials and protective tape covering are removed
from areas, such as the door trim, cooktop frame, end
caps, etc., before using.
Leveling screws are located on each corner of the
base of the range. Remove the bottom drawer and
you can level the range on an uneven floor with the
use of a nutdriver.
To remove drawer, pull the drawer out all the way,
tilt up the front and take it out. To replace drawer,
insert glides at back of drawer beyond stop on range
glides. Lift drawer if necessary to insert easily. Let
front of drawer down, then push in to close.
One of the rear leveling screws will engage the Anti-
Tip device (allow for some side to side adjustment).
Allow a minimum clearance of 1/8″between the range
and the leveling screw that is to be installed into the
Anti-Tip device.

9
SURFACE CONTROLS
Your surface units and controls are designed to give you an infinite choice
of heat settings for surface unit cooking.
At both OFF and HI the control “clicks” into position. When cooking in a
quiet kitchen, you may hear slight “clicking” sounds—an indication that the
heat settings you selected are being maintained.
Switching to higher heat settings always shows a quicker heat change than
switching to lower settings.
How to Set the Controls
Push the knob in and turn in either direction to the heat setting you want.
Be sure you turn control to OFF when you finish cooking. The surface
unit indicator light will glow when ANY heat on any surface unit is on.
H
I
O
F
F
L
O
M
E
D
Cooking Guide for Using Heat Settings
HI—Quick start for cooking; brings water to boil.
Medium High—(Setting halfway between HI and
MED) Fast fry, pan broil; maintains a fast boil on
large amounts of food.
MED—Sauté and brown; maintains a slow boil on
large amounts of food.
Medium Low—(Setting halfway between MED and
LO) Cook after starting at HI; cooks with little water
in covered pan.
LO—Steam rice, cereal; maintains serving
temperature of most foods. At LO settings, melt
chocolate and butter on small surface unit.
NOTE: At HI or Medium High never leave food
unattended. Boilovers cause smoking; greasy
spillovers may catch fire.
H
I
O
F
F
L
O
M
E
D
Medium
High Medium
Low
Cooking Guide Preparation Surface Controls

10
COOKING TIPS
Cookware
• Use medium- or heavy-weight cookware. Aluminum
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow to
absorb heat, but generally cook evenly at low to
medium heat settings. Steel pans may cook unevenly
if not combined with other metals.
• For best cooking results pans should be flat on the
bottom. Match the size of the saucepan to the size of
the surface unit. The pan should not extend over the
edge of the surface unit more than 1″.
Right Wrong
NOT OVER 1″OVER 1″
Deep Fat Frying
• Do not overfill cookware with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food frying at high temperatures.
Keep range and hood clean from grease.
Wok Cooking
• We recommend that
you use only a flat-
bottomed wok. They
are available at your
local retail store.
• Use of these types of woks,
without the support ring in
place, is dangerous because
the wok is unstable.
• With the ring in place, heat
will be trapped inside the
ring and may cause damage
to the porcelain cooktop.
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11
HOME CANNING TIPS
Canning should be done on surface units only.
Pots that extend beyond one inch of surface unit’s
drip pan are not recommended for most surface
cooking. However, when canning with water-bath or
pressure canner, larger-diameter pots may be used.
This is because boiling water temperatures (even
under pressure) are not harmful to cooktop surfaces
surrounding the surface unit.
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER
POTS FOR FRYING OR BOILING FOODS OTHER
THAN WATER. Most syrup or sauce mixtures—
and all types of frying—cook at temperatures much
higher than boiling water. Such temperatures could
eventually harm cooktop surfaces surrounding
surface units.
Cooking Tips Home Canning Tips
Observe the 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. For best results, use canners with flat bottoms.
Canners with flanged or rippled bottoms (often
found in enamelware) don’t make good contact
with the surface unit and take a long time to boil
water.
Flat-bottomed canners are recommended.
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 a pressure canner, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.

12
CLOCK AND TIMER
(on some models)
Clock
Follow these directions if your range has the clock and timer shown at the
right. To set the clock, push in the knob and turn it to the right. Let the knob
out when the clock hands reach the correct time. Continue turning the
timer pointer until the hands reach OFF.
OFF
12
93
6
04
3
1
20
10
30
5
15
25
2
Timer
The Timer has been combined with the range clock.
Use it to time all your precise cooking operations.
You’ll recognize the Timer as the pointer that is
different in color than the clock hands.
Minutes are marked up to 30, and hours are marked
up to 4 on the center of the clock.
To set the Timer, turn the knob to the left—without
pushing in—until the pointer reaches the number of
minutes or hours you want to time.
At the end of the set time, a buzzer sounds to tell
you time is up. Turn the knob—without pushing
in—until the pointer reaches OFF and the buzzer stops.

13
USING YOUR OVEN
Before Using Your Oven
1. Look at the control. Be sure you understand how to
set it properly.
2. Check oven interior. Look at the shelves. Take a
practice run at removing and replacing them
properly to give sure, sturdy support.
3. Read over information and tips that follow.
4. Keep this guide handy so you can refer to it,
especially during the first weeks of using your
new range.
Oven Temperature Control Oven Light
The OVEN CONTROL
knob is located on the
control panel on the front
of the range.
Simply turn the knob to
the desired cooking
temperature,
or to BROIL.
The Oven Cycling
Light glows until the
oven reaches your
selected temperature, then
goes off and on
with the oven unit during cooking.
Use the switch (on some models) on the control
panel to turn the oven light on and off.
W
A
R
M
O
F
F
B
R
O
I
L
5
0
0
4
5
0
4
0
0
3
5
0
3
0
0
2
5
0
2
0
0
Oven Shelves Shelf Positions
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 food from them
or placing food on them.
When placing cookware on a shelf, pull the shelf out
to the bump on the shelf support. Place the cookware
on the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.
To remove the shelves from the oven, pull them
toward you, tilt the front end upward and pull them out.
To replace, place the shelf on the shelf support with the
stop-locks (curved extension of shelf) facing up and
toward rear of oven. Tilt up front and push shelf
toward back of oven until it goes past the bump on the
shelf support. Then lower the front of the shelf and
push it all the way back.
The oven has four
shelf supports
identified in this
illustration as,
A (bottom), B, C
and D (top). Shelf
positions for
cooking are
suggested on
Baking, Roasting
and Broiling pages.
Bump
A
B
C
D
Clock and Timer Using Your Oven

14
BAKING
Your oven temperature is controlled very accurately using an oven control
system. It is recommended that you operate the oven for a number of weeks
to become familiar with your new oven’s performance. If you think an
adjustment is neccessary, see the Adjust the Oven Thermostat section. It
lists easy Do It Yourself instructions.
NOTE: When the oven is hot, the top and outside surfaces of the range
get hot too.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
1. Close oven door. Turn OVEN CONTROL knob to
desired temperature. Oven is preheated when oven
cycling light first goes out.
2. Check food for doneness at minimum time on
recipe. Cook longer if necessary.
3. Turn OVEN CONTROL knob to OFF and
remove food.
Oven Shelves
Arrange the oven
shelf or shelves
in the desired
locations while
the oven is cool.
The correct shelf
position depends
on the kind of
food and the
browning desired.
As a general rule, place most foods in the middle of
the oven, on either shelf position B or C. See the chart
for suggested shelf positions.
D
C
B
A
Type of Food Shelf Position
Angel food cake A
Biscuits or muffins B or C
Cookies or cupcakes B or C
Brownies B or C
Layer cakes B or C
Bundt or pound cakes A or B
Pies or pie shells B or C
Frozen pies A (on cookie sheet)
Casseroles B or C
Roasting A or B
Preheating Baking Pans
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat 10
minutes. After the oven is preheated place the food in
the oven as quickly as possible to prevent heat from
escaping.
Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified temperature
before putting the food in the oven. To preheat, set the
oven at the correct temperature—selecting a higher
temperature does not shorten preheat time.
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
• Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
• Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
• Glass baking dishes also absorb heat. When baking
in glass baking dishes, lower the temperature by 25°F.
• If you are using dark non-stick pans, you may find
that you need to reduce the oven temperature 25°F.
to prevent overbrowning.

15
Baking
Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for best results.
Pan Placement Cookies
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1 to 11⁄2inch space between pans as well
as from the back of the oven, the door and the sides. If
you need to use two shelves, stagger the pans so one
is not directly above the other.
When baking
cookies, flat
cookie sheets
(without sides)
produce better-
looking cookies.
Cookies baked in
a jelly roll pan
(short sides all
around) may
have darker edges and pale or light browning may
occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven.
For best results, use only one cookie sheet in the oven
at a time.
Pies Cakes
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
pans should be placed on an aluminum cookie sheet
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe
recommends will usually be crisper, thinner and drier
than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil Don’t Peek
Never entirely cover
a shelf with a large
cookie sheet or
aluminum foil. This
will disturb the heat
circulation and result
in poor baking. A
smaller sheet of foil
may be used to catch
a spillover by
placing it on a lower
shelf several inches
below the food.
Set the timer for the estimated cooking time and do
not open the door to look at your food. Most recipes
provide minimum and maximum baking times such as
“bake 30-40 minutes.”
DO NOT open the door to check until the minimum
time. Opening the oven door frequently during cooking
allows heat to escape and makes baking times longer.
Your baking results may also be affected.

16
ADJUST THE OVEN THERMOSTAT—
DO IT YOURSELF!
You may find that your new oven cooks differently
than the one it replaced. We recommend that you
use your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.
If you think your new oven is too hot or too cold,
you can adjust the thermostat yourself. If you think
it is too hot, adjust the thermostat to make it cooler. If
you think it is too cool, adjust the thermostat to make
it hotter.
We do not recommend the use of inexpensive
thermometers, such as those found in the grocery
store, to readjust the temperature setting of your new
oven. These thermometers can vary by 20–40 degrees.
To Adjust the Oven Thermostat:
1. Turn the OVEN CONTROL knob to OFF and
remove the knob by pulling it straight off.
2. Look at the back of the knob. The arrow pointing to
the center of the upper screw indicates the original
factory setting.
3. To make adjustment,
loosen (approximately
one turn), but do not
completely remove,
the two screws on the
back of the knob.
With the back of the
knob facing you, hold
the outer edge of the
knob with one hand
and turn the front of
the knob with the
other hand.
To raise the oven temperature, move the top screw
toward the right. You’ll hear a click for each notch
you move the knob. To lower the temperature,
move the top screw toward the left. Each click will
change the oven temperature approximately 15°F.
4. We suggest that you make the adjustment one click
from the original setting and check oven
performance before making any additional
adjustments.
5. After making adjustment, retighten screws and
return knob to range—the flat side of the shaft must
align with the flat side of the hole in the back of the
knob. Check oven performance. Make additional
adjustments if needed.
C
O
O
L
E
R
H
O
T
T
E
R
L
O
O
S
E
N
S
C
R
E
W
S
A
N
D
R
O
T
A
T
E
Back of Oven Control Knob
Pointer

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 a minimum.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set for Baking or Timed
Baking. (You may hear a slight clicking sound,
indicating the oven is working properly.) Timed
Baking will turn the oven on and off automatically.
Most meats continue to cook after being removed
from the oven. The internal temperature will rise 5 to
10 degrees F. during the recommended standing time
of 10 to 20 minutes. This allows roasts to firm up and
makes them easier to carve. To compensate for this
rise in temperature, you may want to remove the roast
sooner (at 5° to 10°F. less than the temperature in the
Roasting Guide).
Remember that food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
(continued next page)
Adjust the Oven Thermostat Roasting
How to Set Your Range for Roasting
1. Place the shelf in A or B position. No preheating
is necessary.
2. Check the weight
of the meat. Place
the meat fat-side-
up or poultry
breast-side-up on
roasting grid in a
shallow
pan. The
melting
fat will
baste the meat.
Select a pan as
close to the size
of the meat as possible.
(Broiler pan with grid is a good pan for this.)
3. Turn OVEN CONTROL knob to desired
temperature. Check the Roasting Guide for
temperatures and approximate cooking times.
A
B

18
ROASTING
(continued)
Questions and Answers
Q. Is it necessary to check for doneness with a
meat thermometer?
A. Checking the finished internal temperature at the
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For
roasts over 8 lbs., check with thermometer at half-
hour intervals after half the time has passed.
Q. Why is my roast crumbling when I try to
carve it?
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing from oven. Be sure to
cut across the grain of the meat.
Q. Do I need to preheat my oven each time I cook
a roast or poultry?
A. It is not necessary to preheat your oven; only for
very small roasts, which cook a short length
of time.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the meat.
ROASTING GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow the directions
given on the package label.
Oven Approximate Roasting Time Internal
Type Temperature Doneness in Minutes per Pound Temperature °F.
Meat 3 to 5 lbs. 6 to 8 lbs.
Tender cuts; rib, high quality sirloin 325° Rare: 24-33 18-22 140°-150°*
tip, rump or top round† Medium: 35-39 22-29 150°-160°
Well Done: 40-45 30-35 170°-185°
Lamb leg or bone-in shoulder† 325° Rare: 21-25 20-23 140°-150°*
Medium: 25-30 24-28 150°-160°
Well Done: 30-35 28-33 170°-185°
Veal shoulder, leg or loin† 325° Well Done: 35-45 30-40 170°-180°
Pork loin, rib or shoulder† 325° Well Done: 35-45 30-40 170°-180°
Ham, precooked 325° To Warm: 17-20 minutes per pound (any weight) 115°-125°
Poultry 3 to 5 lbs. Over 5 lbs.
Chicken or Duck 325° Well Done: 35-40 30-35 185°-190°
Chicken pieces 350° Well Done: 35-40 185°-190°
10 to 15 lbs. Over 15 lbs. In thigh:
Turkey 325° Well Done: 18-25 15-20 185°-190°
†For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
*The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

BROILING
Broiling is cooking food by intense radiant heat from
the upper broil element in the oven. Most fish and
tender cuts of meat can be broiled. Follow these
directions to keep spattering and smoking to a
minimum.
Turn the food using tongs only once during broiling.
Time the foods for the first side according to the
Broiling Guide. Turn the food, then use the times
given for the second side as a guide to the preferred
doneness.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan
and broiler grid. However, you must mold the foil
tightly to the grid and cut slits in it just like the grid.
Without the slits, the foil will prevent fat and meat
juices from draining into 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 and Answers
Q. When broiling, is it necessary to always use a
grid in the pan?
A. Yes. Using the grid suspends the meat over the
pan. As the meat cooks, the juices fall into the pan,
thus keeping the meat drier. Juices are protected by
the grid and stay cooler, thus preventing excessive
spatter and smoking.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Piercing the
meat with a fork allows juices to escape. Turn the
meat with tongs instead of a fork.
Q. Why are my meats not turning out as brown as
they should?
A. In some areas, the power (voltage) to the range may
be low. In these cases, preheat the broil element for
10 minutes before placing the broiler pan with food
in the oven. Check to see if you are using the
recommended shelf position. Broil for the longest
period of time indicated in the Broiling Guide. Turn
the food only once during broiling. You may need
to move the food to a higher shelf position.
Roasting Roasting Guide Broiling
How to Set Your Range for Broiling
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart.
If desired, the fat may be trimmed, leaving a layer
about 1/8 inch thick.
2. Place the meat on the broiler grid in the broiler pan
which comes with your range. Always use the grid
so the fat drips into the broiler pan; otherwise the
juices may become hot enough to catch on fire.
3. Position a shelf on the recommended shelf position as
suggested in the Broiling Guide. Most broiling is
done on C position, but if your range is connected
to 208 volts, you may wish to use a higher position.
4. Leave the door open to the broil stop position.
The door stays open by itself, yet the proper
temperature is maintained in the oven.
5. Turn the Oven Temperature knob to BROIL. Be
sure to set the knob all the way to the stop in the
BROIL section of the knob. Preheating the
elements is not necessary.
6. When broiling is finished, turn the Oven
Temperature knob to OFF. Serve the food
immediately, and leave the pan and grid outside the
oven to cool during the meal for easiest cleaning.
19

20
BROILING GUIDE
•Always use broiler pan and grid that comes with
your oven. It is designed to minimize smoking and
spattering by trapping juices in the shielded lower
part of the pan.
•Oven door should be open to broil stop position.
•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.
•If desired, marinate meats or chicken before
broiling, or brush with barbecue sauce last 5 to 10
minutes only.
•When arranging food on pan, do not let fatty edges
hang over the sides because the dripping fat will
soil the oven.
•The broiler does not need to be preheated.
However, for very thin foods, or to increase
browning, preheat if desired.
•Frozen steaks can be broiled by positioning the
oven shelf at next lowest shelf position and
increasing cooking time given in this guide 11⁄2
times per side.
•If your range is connected to 208 volts, rare
steaks may be broiled by preheating the broiler and
positioning the oven shelf one position higher.
Quantity and/or Shelf First Side Second Side
Food Thickness Position Time, Minutes Time, Minutes Comments
Bacon 1/2 lb. (about 8 C 41⁄241⁄2Arrange in single layer.
thin slices)
Ground Beef 1 lb. (4 patties) Space evenly.
Well Done 1/2 to 3/4 inch thick C 10 7 Up to 8 patties take about same time.
Beef Steaks
Rare 1 inch thick C 6 5 Steaks less than 1 inch thick cook through
Medium (1 to 11⁄2lbs.) C 8 6 before browning. Pan frying is recommended.
Well Done C 12 11 Slash fat.
Rare 11⁄2inch thick C 10 7-8
Medium (2 to 21⁄2lbs.) C 15 14-16
Well Done C 25 20-25
Chicken 1 whole A 35 10-15 Reduce time about 5 to 10 minutes per
(2 to 21⁄2lbs.), side for cut-up chicken. Brush each side
split lengthwise with melted butter. Broil skin-side-down first.
Bakery Products
Bread (Toast) or 2 to 4 slices C 11⁄2-2 1/2 Space evenly. Place English muffins cut-side-
Toaster Pastries 1 pkg. (2) up and brush with butter, if desired.
English Muffins 2 (split) C 3-4
Lobster Tails 2-4 B 13-16 Do not Cut through back of shell. Spread open.
(6 to 8 oz. each) turn over. Brush with melted butter before and
after half of broiling time.
Fish 1-lb. fillets 1/4 to C 5 5 Handle and turn very carefully. Brush with
1/2 inch thick lemon butter before and during cooking if
desired. Preheat broiler to increase browning.
Ham Slices 1 inch thick B 8 8 Increase time 5 to 10 minutes per side
(precooked) for 11⁄2inch thick or home-cured ham.
Pork Chops 2 (1/2 inch thick) C 10 10 Slash fat.
Well Done 2 (1 inch thick) B 13 13
about 1 lb.
Lamb Chops
Medium 2 (1 inch thick) C 10 9 Slash fat.
Well Done about 10 to 12 oz. C 12 10
Medium 2 (11⁄2inch thick) C 14 12
Well Done about 1 lb. B 17 12-14
Wieners and similar 1-lb. pkg. (10) C 6 1-2 If desired, split sausages in half
precooked sausages, lengthwise; cut into 5- to 6- inch pieces.
bratwurst