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RCA LEB131 Installation instructions

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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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