RCA LGB116 Installation guide

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Contents II
IAluminum Foil 5,15,17-19 Door Removal 25
I
IAnti-Tip Device 2,3,28,37 Light; Bulb Replacement 12,24
IAppliance Registration 2Oven Bottom 23
ICare and Cleaning 21-26 Oven Vents 13,26
IClock/Timer 8Roasting/Roasting Guide 17,18
IC onsumer Services 47 Shelves 13,17
1
IImportant Phone Numbers 47 Power Outage 12
Ic onverting to LP Problem Solver 43,44
I
Ior Natural Gas 38-42 Thermostat Adiustment-
1J
IFeatures 6,7 Do It Yourself 16
I.
IInstallation Instructions 27-37 Safety Instructions 3-5
IAir Adjustment 36 Surface Cooking 9-11
I
IFlooring 29 Burners 9-11
ILevelim 37 Control Settings 10
IModel and Serial Numbers 2Cooktop Comparison 9
10 ven 12-20 Cookware ~lDs 11
IBaking 14,15 Flame Size 11
IBroiling/Broiling Guide 19,20 Lighting Instructions 9,10
IControl Settings 12 Warranty Back Cover
#
I’UCA
Models
LGB116
LGB126
LGB146
LGB156
Use and Care &Installation
Lof Your Gas Range
7?xk2NG

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
Write down the model and serial numbers.
Depending on your range, you’ll find the model and
serial numbers on alabel on the tint of the range,
behind the kick panel, storage drawer or broiler 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 Seriil Number
Use these numbers in any comespondence or service
calls concerning your range.
If you received adamaged 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.
AWARNING
‘ALL RANGES
CAN TIP
●~JURY TO PERSONS
COULD RESULT
●~sTALL ANTI.~p
DEVICES PACKED
WITH RANGE
●SEE INSTALLATION
INSTRUCTIONS
@
WARNING: If the information in this
guide is not followed exactly, afire or
explosion may result causing property
damage, personal injury or death.
●
—Do not store or use gasoline or other
flammable vapors and liquids in the
vicinity of this or any other appliance.
—WHAT TO DO IF YOU SMELL GAS
.Do not try to light any appliance.
●Do not touch any electrical switch; do
not use any phone in your building.
●Immediately call your gas supplier from
aneighbor’s phone. Follow the gas
supplier’s instructions.
●If you cannot reach your gas supplier9
call the fire departmen~
—Installation and service must be
performed by aqualified installer, service
agency or the gas supplier.
IF YOU NEED SERVICE
To obtain service, see the Consumer Services page in
the back of this guide.
To obtain replacement parts, contact GWRCA
Service Centers.
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 Panel
20 North Wacker Drive
Chicago, IL 60606
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IMPORTANT SAFETY INSTRUCTIONS u1
●
Read all instructims before using this appliance.
IMPORTANT SAFETY NOTICE
●The California Safe Drinking Water and Toxic
Enforcement Act requirestheGovernorofCalifornia
to publish alist of substances known to the state
to cause cancer, birth defects or other reproductive
harm, and requires businesses to warn customers
of potential exposure to such substances.
Gas appliances can cause minor exposure to
four of these substances, namely benzene,carbon
monoxide,formaldehydeand soot,causedprimarily
by the incomplete combustion of natural gas or
LP fhels. Properly adjusted burners, indicated by a
bluish rather than ayellow flame, will minimize
incomplete combustion. Exposure to these
substances can be minimized by venting with an
open window or using aventilation fan or hood.
●Fluorescent light bulbs and safety valves on
standing piiot ranges contain mercury. If your
model has these features, they must be recycled
according to local, state and fedeml codes.
‘WhenYouGet YourRange
Q
Have the installer show you the iocation of the
range gas cut-off vaIve and how to shut it off
if necessary.
*Have your range installed and properly
grounded by aquaiified installer, in accordance
with the Installation Instructions. Any adjustment
and service should be performed only by qualified
gas range instillers or service technicians.
@Donot Ate@ to repairor replace any part of
your range unless it is sped‘dy recommended
in this guide.Allother servicingshouldbe referred
to aqualifiedtechnician.
cPlug your range into a120-voM grounded
outlet only. Do not remove the round grounding
prongfhm theplug.Ifin doubt aboutthe grounding
of the home electrical system, it is your personal
responsibilityandobligationto havean ungrounded
outlet replaced with aproperly grounded, three-
prong outlet in accordance with the National
Electrical Code. In ,Canada,the appliance must be
electrically grounded in accordance with the
CanadianElectricalCode.Do not usean extension
<,,-.
‘G cord with this appliance.
QLocate the range out of kitchen traffic path
and out of drafty locations to prevent pilot
outage (on standing pilot models) and poor
air circulation.
●Be sure all packing materials are removed from
the range before operating it to prevent fire or
smoke damage should the packing material ignite.
●Be sure your range is correctly adjusted by a
qualified service technician or installer for the
type of gas (natural or LP) that is to be used.
Yourrange can be converted for use with either
type of gas. See the Installation Instructions.
WARNING: These adjustments must be made
by aqualified service technician in accordance
with the manufacturer’s instructions and all codes
and requirements of the authority having
jurisdiction. Failure to follow these instructions
could result in serious injury or property damage.
The qualified agency performing this work
assumes responsibility for the conversion.
●After prolonged use of arange, high floor
temperatures may result and many floor
coverings wiil not withstand this kind of use.
Never install the range over vinyl tile or linoleum
that cannot withstand such type of use. Never
install it directly over interior kitchen carpeting.
Using Your Range
AWARNING—
@
AU ranges can tip and injury b
could result. To prevent accidental
tipping of the range, attach it to the
wall and floor by instal~ingthe Anti-
llp device supplied.
@
&
To check if the device is installed and
engaged properly, carefully tip the
range forward. The Anti-Tip device should
engage and prevent the range from tipping over.
If you pull the range out from the wall for any
reason, make sure the device is properly engaged
when you push the range back against the wall.
If it is not, there is apossible risk of the range
tipping over and causing injury if you or achild
stand, sit or lean on an open door.
Please refer to the Anti-Tip device information
in this guide. Failure to take this precaution could
result in tipping of the range and injury.
●DCJnot leave children alone or unattended
where arange is hot or in operation.
They could be seriously burned.
(continued nextpage)
3

. .
IMl?ORT~ SAFETY INSTRUCTIONS
(Contiiwd)
*CA~()~: ~~ fj@’~~~sT To Surface Cooking a
CHILDREN SHOULD NOT BE STORED IN
CABINETSABOVEARANGEORON THE sAlways use the LITE position (on electric
‘BA~KfJj~L~H @’A ~NGMHILDREN ignition models) or the HI position (on standing
CLIMBING ON THE RANGE TO REACH ptiot models) when igniting the top burners and
ITEMS COULD BE SERIOUSLY INJUtiD. mke sure the burners have ignited.
●Do not allow anyone to chub, stand or hang oNever leave the surface burners unattended at
an the door, broiler drawer or cooktop. They high flame settings. Boilovers cause smoking
could damage the range and even tip it every and ~easy spillovers that may catch on fire.
Camhg Selq? personal inl. *Adju&tthe top burner fiam~ size so it does not
●Let the ~wner grates and other surfaces cool extend beyond the edge of the cookware.
befime touching them or leaving them where Excessive flame is hazardous.
children can iwach them. ●We unly dry potholders-moist or damp pot
holders on hot surfaces may result in bums from
●Never wear loose fitting or hanging garments
whii using the appliance. Be careful when steam.
reaching for items stored in cabinets over the QDo mt let pot holders come near open flames
cooktop. Flammable material could be ignited if wiien lifting cookware. Do not use atowel or
brought in contact with flame or hot oven surfaces otherbulky clothinplace of apot holder.
and may cause severe burns. *TO~fimke the possibility of bums, ignition
●For your safety3never use your appliance for of flammable materials and spillage, turn
warming or heating the room.
●Do not use water on grease fires. Never pick up
aflaming pan. Turn the controls off. Smother a
flaming pan on asurface unit by covering the
pan completely with awell-fitting lid, cookie
sheet or flat tray. Use amulti-purpose dry
chemical or foam-type fire extinguisher.
Flaming grease outside apan can be put out by
covering it withbaking soda or, if available, by
using amulti-purpose dry chemical or foam-type
fire extinguisher.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven off
or by using amulti-purpose dry chemical or foarn-
type fue extinguisher.
cDo not store flammable materials in an oven, a
range broiler or storage drawer or near acooktop.
●DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
QDo not let cooking grease or other flammable
materials accumulate in or near the range.
●When cooking pork, follow the directions exactly
and alwayscookthe meat to an internaltemperature
of at least 170°F.This assures that, in the remote
possibilitythat trichina may be present in the meat,
it will be killed and the meat will be safe to eat.
4
cookware handles toward theside-or back of the
range without extending over adjacent burners.
3
●Always turn the surface burners to off before ‘.’,
removing cookware.
●Carefully watch foods being fried at ahigh
flame setting.
*Never block the vents (air openings) of the
range. They provide the air inlet and outlet that
are necessary for the range to operate properly
with correct combustion. Air openings are located
at the rear of the cooktop, at the top and bottom of
the oven door, and at the bottom of the range
under the broiler drawer.
*Do&Muse awok on models with sealed burners
if the wok has around metal ring that is placed
over the burner grate to support the wok. This
ring acts as aheat trap, which may damage the
burner grate and burner head. Also, it may cause
the burner to work improperly. This may cause a
carbon monoxide level above that allowed by
current standards, resulting in ahealth hazard.
●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 the sides
of the pan. .
4)
●Use the least possible amount of fat for effective ‘.-
shallow or deep-fat frykg. Filling the pan too
full of fat can cause spillovers when food is added.
●Always heat fat slowly, and watch as it heats.

.
sIf acombination of oils or fats will be used
in hying, stir together before heating or as fats
melt slowly.
●Use a deep fat thermometer wheneverpossibleto
preventoverheatingfat beyond the smokingpoint.
QNever try to move apan of hot fag especially a
deep fat fryer. Wtit until the fat iscool.
.Use proper pan size-Avoid pans that are
unstable or easily tipped. Select cookware having
flat bottoms large enough to properly contain food
and avoid boilovers and spillovers and large
enough to cover burner grate. This will both save
cleaningtime and prevent hazardousaccumulations
of food, since heavy spattering or spillovers left
on range can ignite. Use pans with handles that
can be easily grasped and remain cool.
.When using glass cookware? make sure it is
designed for top-of-range cooking.
●Keep all plastics away from the top burners.
—
.Do not leave pkwtic
items on the cooktop-
rthey may melt if left
..’
Jtoo close to the vent.
‘.3 Vent appearance and location vary
●Do not leave any items on the cooktop.
The hot air from the vent may ignite flammable
items and will increase press&;in closed
containers, which may cause them to burst.
.To avoid @possibility of abumy always be
certain that the controls for all burners are at
the off position and all grates are cool before
attempting to remove them.
.When flaming fds are under the hood, turn
the f~ off. The fan, if operating, may spread
the flames.
●If range islocatednear awindow, do not hang
long curtains that could blow over the top burners
and create afire hazard.
●When apilot goes out (on standingpilot models),
you will detect afaint odor of gas as your signal
to relight the pilot. When relighting the pilot,
make sure burner controls are in the offposition,
and follow instructions in this book to relight.
.If you smelI gas?and you have already made sure
@*pilots are lit (on standingpilot models),turnoffthe gastotherangeandcallaqualified seMce technician.
Never use an open flame to locate aleak.
Baking, Broiling and Roasting
●
Keep the oven fkee from grease buildup.
cDo not use the oven for astorage area.
Items stored in the oven can ignite.
QPlace the oven shelves in the desired position
while the oven is cool.
●Stand away from the range when opening the
door of ahot oven. The hot air and steam that
escapes can cause burns to hands, face and eyes.
.Pulling out the shelf to the shelf-stop is a
convenience in lifting heavy foods. It is also a
precaution against burns from touching hot
surfaces of the door or oven walls. The lowest
position “R” is not designed to slide.
●Do not heat unopened fd containers. Pressure
could build up and the container could burst,
C3US@ an injury.
●Do not use aluminum foil anywhere in the oven
except as described in this guide. Misuse could
result in afire hazard or damage to the range.
QWhen using cooking or roasting bags in the
oven, follow the manufacturer’s directions.
●Use only glass cookware that is recommended
for use in gas ovens.
●Always remove the broiler pan from range as
soon as you finish broiling. Grease left in the pan
can catch fire if oven is used without removing
the grease from the broiler pan.
●When broiling, if meat is too close to the flame,
the fat may ignite. Trim excess fat to prevent
excessive flare-ups.
sMake sure the broiler pan is in place correctly
to reduce the possibility of grease fires.
~If you should have a grease fire in the broiler
pan, turnoff oven control, and keep broiler
drawer and oven door closed to contain fire until
it burns out.
Cleaning Your Range
ccl- o~y pm MinthisUse and Care Guide.
●Keep range clean and free of accumulations of
grease or spillovers, which may ignite.
●Be careful when you cleai the cooktop because
the area over the pilot (on standing pilo$ models)
will be hot.
SAW THESE
INSTRUCTIONS
<
—.J
I

-——————+
mA~S OF’ YO~ RANGE
—— Ill
IIII llr-
. .
__6
TSealed Burners Standard Twin Burnem
I
~BUrne,c.P
&=?JJ~\ ;:;ead
$-* ,$:::.,
=
Your range is equipped with one of the two types of surface burners shown above.

Feature Index Explained
(Not all models have all features. Appearance of features varies.) on page
1Clock and Timer (on some models) 8
2Oven Vent 4,5, 13,26
3Surface Burners, Drip Pans (on some models) and Grates 4,5,9–11,21,26
4Surface Burner Control Knobs 4, 10, 11,24
5Oven Control Knob 12, 14, 16,
17, 19,24
6Oven Shelf Supports 5, 13, 14, 17
Shelf positions for cooking are suggested in the Baking and Roasting sections.
7Broiler Drawer 4,5, 19,20,24
8Broiler Pan and Rack 5, 17, 19,20,24
9Model and Serial Numbers 2
(located on frontframeof range, behind broiler drawer)
10 Lift-Of’fOven Door 19,20,25
11 Anti-Tip Device 2,3,28,37
(Locatedrightrearatbottom. See InstallationInstructions.)
12 Oven Bottom 23,26
13 Oven Shelves (numberof shelves varies) 5, 13-15, 17,26
14 Oven Interior Light (on some models) 12,24
15 Oven Light On/Off Switch (on some models) 12
16 Cooktop 23,26
Air Vents I4,5,13,26

.. ..
CLOCK AND TIMER
(on somemodels)
Follow the directions below if your range has the
clock and timer shown at the right.
You have the choice of having the timer show the
time counting down or the time of day. In either case,
the timer will signal at the end of the timer period to ;=$[ *
SETTIME
alert you that the time is up. (Appearancemay vary)
ToSet the Clock ToSet the Timer
NOTE: When you fmt plug in the rangeor aftera1. Pressthe TIMERON/OFFpad.
powerfailure,theentireCloc~lmer display will
light up. 2. Use theUP andDOWN pads to set the timer.
Shorttapson the UP orDOWN padchange the
1. Pressthe CLOCKpad. timer’ssettingone minuteatatime.Pressing and
2. Pressand hold the UP or DOWN pad and the time continuingto hold the UP padincreases the setting
of day will change 10 minutes at atime. To change ten minutes at atime.
-.
the time by single minutes, give the pads
3. Press the CLOCK pad to start the clock. shortt@. 3. Once you have set your timer, press the TIMER
ON/OFF pad to start timing.
As the timer counts down, asignal will indicate when
one minute is left. After this signal, the display will
count down in seconds. When time runs out, afinal
signal will sound. Press the TIMER ON/OFF pad to
stop the signal.
Ie
\
To Change or Cancel the Timer Setting
When the timer is counting down, use the UP and
DOWN pad to change the remaining time, or press
the TIMER ON/OFF pad to stop the timer. The timer
cannot be cancelled unless you have fully completed
“set timer” instructions above.
ToDisplay the Clock While the Timer Is Operating
Pressing the CLOCK pad while the timer is operating
will not interfere with the timer’s operation; the
display will change to show the clock, but the timer
will continue to count down and will still signal when
time is up. Press the TIMER ON/OFF pad again to
change the display back to show the timer.

HOW DOES THIS COOKTOP COMPARE
TO YOUR OLD ONE?
Your new cooktop has gas burners. If you are used The best types of cookware to use, plus heat-up and
to cooking with induction or other electric surface cool-down times, depend upon the type of burner or
units, you will notice some differences when you use surface unit you have.
gas burners. The following chart will help you to understand the
differences between gas burner cooktops and any
other type of cooktop you may have used in the past.
‘Ijq)e of Cooktop !Description IHow it Works
Gas Burners
*(
Radiant
(Glass Ceramic)
Cooktop
o
Induction
Electric Coil
@
Regular or sealed
gas burners use
either LP gas
or natural gas.
Electric coils
under aglass-
ceramic cooktop.
High frequency
induction coils
under aglass
surface.
Flattened metal
tubing containing
electric resistance
wire suspended
over adrip pan.
Solid Disk Solid cast iron
odisk sealed to the
@cooktop surface.
Flames heat the pans directly. Pan flatness is not critical to cooking results, but
pans should be well balanced. Gas burners heat the pan right away and change
heat settings right away. When you turn the control off, cooking stops right away.
Heat travels to the glass surface and then to the cookware, so pans must be flat on
the bottom for good cooking results. The glass cooktop stays hot enough to
continue cooking after it is turned off. Remove the pan from the surface unit if
you want cooking to stop.
Pans must be made of ferrous metals (metal that attracts amagnet). Heat is
produced by amagnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like agas cooktop. After turning the control
off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.
Heats by direct contact with the pan and by heating the air under the pan. For best
cooking results, use good quality pans. Electric coils are more forgiving of
warped pans than radiant or solid disks. Heats up quickly but does notchange
heat settings as quickly as gas or induction. Electric coils stay hot enough to
continue cooking for ashort time after they are turned off. -—
Heats by direct contact with the pan, so pans must be flat on the bottom for good
cooking results. Heats up and cools down more slowly than electric coils. The
disk stays hot enough to continue cooking after it is turned off. Remove the pan
from the solid disk if you want the cooking to stop.
SURFACE COOKING
Lighting Instructions for Electric Ignition Models
Your surface burners are lighted by electric ignition, Surface burners in use when an electrical power
eliminating the need for standing pilot lights with failure occurs will continue to operate normally.
constantly burning flames.
In case of apower failure, you can light the surface
burners on your range with amatch. Hold alighted
match to the burner, then turn the knob to the LITE
position. Use extreme caution when lighting
burners this way.
The electrode of the spark igniter is exposed.
When one burner is turned to LITE, all the burners
spark. Do not attempt to disassemble or clean
around any burner while another burner is on.
An electric shock may result, which could cause
you to knock over hot cookware.
(continued next page)
9

. ....--L
SURI?ACE COOKING
(continued)
Lighting Instructions for Standing Pilot Models @
The surface burners 3. Locate the two pilot ports and light each of them
on these ranges have with amatch.
standing pilots that NOTE: If the pilot is too high or low, you can adjust
must be lit initially.
To light them: it. See the Adjust the Surface Burner Pilots If
Necessary section of the Installation Instructions.
1. Be sure surface
burner control 4. Lower the cooktop. Your surface burners are now
knobs are in the ready for use.
OFF position. 5. Observe lighted burners. Compare the flames to
~ictures in the Problem Solver. If anyflame is
&
2. Remove the grates and lift the cooktop up unsatisfactory, call for service. -
(see the Liil-Up Cooktop section).
Surface Burner Controls
Knobs that turn the surface burners on and off are
marked as to which burners they control. The two
knobs on the left control the left front and left rear
burners. The two knobs on the right control the right
front and right rear burners.
On ranges with sealed burners:
.The smaller burner (right rear position) will give
the best simmer results. It offers precise cooking
performance for delicate foods, such as sauces or
foods which need to cook over low heat for a
long time. It can be turned down to avery low
simmer setting.
●The right front burner is higher powered than the
others and will bring liquids to aboil quicker
(natural gas installations only).
Before Lighting aBurner
GIf drip pans are supplied with your range, they ●Make sure all the grates on the range are in place
should be used at all times. before using any burner.
ToLight aSurface Burner ~
Electric Ignition Models: Standing Pilot Models:
Push the control knob in and Push control knob in and turn it to HI position.
turn it to LITE. Youwill hear The burnershould light within afew seconds.
alittle “clicking” noise—the Flame will be almost horizontal and will lift
soundof theelectricspark 1slightly away from the burner when the burner
ignitingtheburner. is first turned on. Ablowing or hissing sound may
be heard for 30 to 60 seconds. This normalsound is
due to improvedinjection of gas andairinto the
burner.Put apan on the burner before lighting it,
or adjust the flame to match pan size as soon as it I.’-
lights, and the blowing or hissing sound will be *
much less noticeable.

-.—...-. i4
After Lighting aBurner
●After the burner ignites, turn the knob to adjust the
flame size.
●Check to be sure the burner you turned on is the one
you want to use.
.Do not operate aburner for an extended period of
time without cookware on the grate. The finish on the
grate may chip without cookware to absorb the heat.
cBe sure the burners and grates are cool before you
place your hand, apot holder, cleaning cloths or
other materials on them.
How to Select Flame Size
Watch the flame, not the knob, as you reduce heat.
The flame size on agas burner should match the
cookware you are using.
FOR SAFE HANDLING OF COOKWARE NEVER
LET THE FLAME EXTEND UP THE STDESOF
THE CoOKWM.
Any flame larger than the ,
bottom of the cookware is
wasted and only serves to
heat the handle.
Top-of-Range Cookware
Aluminum: Medkm-weight cookware is
recommended because it heats quickly and evenly.
Most foods brown evenly in an aluminum skillet.
Use saucepans with tight-fitting lids when cooking
with minimum amounts of water.
Cast-Iron: If heated slowly, most skillets will give
satisfactory results.
Enamelware: Under some conditions, the enamel of
some cookware may melt. Follow cookware
manufacturer’s recommendations for cooking methods.
Glass: There are two types of glass cookware-those
for oven use only and those for top-of-range cooking
(saucepans, coffee and teapots). Glass conducts heat
very slowly.
Heatproof Glass Ceramic: Canbe used foreither
surfaceoroven cooking. Itconductsheatveryslowly
andcools very slowly. Checkcookwaremanufacturer’s
directionsto be sureitcanbe usedon gas ranges.
Stainless Steel: This metal alone has poor heating
properties and is usually combined with copper,
aluminum or other metals for improved heat
distribution. Combination metal skillets usually work
satisfactorily if they are used with medium heat as the
manufacturer recommends.
StOW! TOP Gfi]s (on models with sealed burners)
Do not use stove top grills
on your sealed gas burners.
If you use the stove top
grill on the sealed gas
burner it will cause
incomplete combustion and
can result in exposure to
carbon monoxide levels
above allowable current
standards. This can be
hazardous to your health.
Wok Cooking (on models with sealed burners)
We recommend that you
use only aflat-bottomed wok.
They are available at your local
retail store.
Do not use woks that have
support rings. Use of these
types of woks, with or
without the ring in place,
can be dangerous. Placing
the ring over the burner grate may cause the burner
to work improperly resulting in carbon monoxide
levels above allowable current standards. This could
be dangerous to your health. Do not try to use such
woks without the ring. YOUcould be seriously burned
if the wok tipped over.
11

..
.. .-.
USING YOUR OVEN
Before Using Your Oven
Be sure you understand how to set the controls properly. Practie removing
and replacing the shelves while the oven is cool. Read the information and
tips on the following pages. Keep this guide handy where you can refer to
it, especially during the f~st weeks of using your new range.
Lighting Instructionsfor Electric Ignition Models
The oven burner and broil burner are lighted by
electric ignition.
To light the burner, turnthe OVEN CONTROL
knob to thedesired temperature.The burnershould
light within 30-90 seconds. Afterthe oven reaches the
selected temperate, the oven burnercycles+ff
completely, then on with afull flame-to maintainthe
selected temperature.
Power Outage
CAUTION: DO NOT MAKE ANY A~EMPT TO
OPERATE THE ELECTRIC IGNITION OVEN
DURING AN ELECTRICAL POWER FAILURE.
The oven or broiler cannot be lit during apower
failure. Gas will not flow unless the glow bar is hot.
If the oven is in use when apower failure occurs,
the oven burner shuts off and cannot be re-lit until
power is restored.
Lighting Instructions for Standing Pilot Models
These ranges have
standing o~en pilots that
must be lit initially.
To light the oven pilot:
1. Be surethe OVEN
CONTROL knob is
in the OFF position.
2. Open the broiler door
and remove the
broiler pan and rack. ‘
This will make it
easier for you to
reach inside the
broiler compartment.
3. Find the oven pilot port at the back of the broiler
compartment. The long tube, running from front to
back, is the oven burner. The pilot port is at the
back, about one inch below the burner.
4. using along match or match holder, reach in and
light the oven pilot.
●To light the oven burner, turn the OVEN
CONTROL knob to the desired temperature.
The burner should light within 60 seconds.
●Proper flame contlguration: While using theoven
burner,visually check the burnerflame in the broiler
compartment.If flame does not bum as described in
the Installation section of this guide, adjust the flame
following the directions on those pages.
●Power failure: An electrical power failure will
not affect the standing oven pilot.
Oven Control Oven Light (on some models)
Your oven is controlled by an OVEN CONTROL Use the switch on the control panel to turn the oven
knob. It will normally take 30-90 seconds before light on and off.
the flame comes on. After the oven reaches the
selected temperature, the oven burner cycles-off
completely, then on with afull flame-to maintain the -%
selected temperature. ‘#

Oven Shelves
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.
To remove ashelf ~II
from the oven, pull it 7G
. .
toward you, tilt the front
end upward and pull the 111
shelf out. =====$Z#
To replace, place the
shelf on the shelf support
with the stop-locks w
(curved extension of the
shelf) facing up and toward the rear of the oven.
~llt up the front and push the shelf toward the back
When placing cookware on ashelf, pull the shelf out of the-oven until it g;es past the bump on the shelf
to the bump on the shelf support. Place the cookware support. Then lower the front of the shelf and push it
on the shelf, then slide the shelf back into the oven. all the way back.
This will eliminate reaching into the hot oven.
ShelfPositions
The oven has five shelf supports for baking and
roasting identified in this illustration as A(bottom),
B, C, Dand E(top). It also has aspecial low shelf
position (R) for roasting extra large items, such as a
large turkey-the shelf is not designed to slide out at
this position. Shelf positions for cooking are suggested
in the Baking, Broiling and Roasting sections.
Oven Vents
The oven is vented through duct openings at the rear ●Do not leave any items on the cooktop. The hot air
of the cooktop. See the Features section. Do not block from the vent may ignite flammable items and will
these openings when cooking in the oven—it is increase pressure in closed containers, which may
important that the flow of hot air from the oven and cause them to burst.
fresh air to the oven burners be uninterrupted. ●Do not leave plastic
oThe vent openings and nearby surfaces may items on the cooktop-
become ho~ Do not touch them. they may melt if left
too close to the vent.
●Handles of pots and pans on the cooktop may e
become hot if left too close to the vent.
●Metal items will become very hot if they are left Vent appearance and locationvafy
on the cooktop and cotdd cause burns.
Oven Moisture
As your oven heats up, the temperature change of the air in the oven may
cause water droplets to form on the door glass. These droplets are harmless
and will evaporate as the oven continues to heat up.
13

BAKING
Your oven temperature is controlled very accurately If you think an adjustment is necessary, see the Adjust
using an oven control system. It is recommended that the Oven Thermostat section. It gives easy Do h
you operatethe oven for anumberof weeks to Yourse&instructions on how to adjust the thermostat.
become familiar with your new oven’s performance.
How to Set YourRange for Baking
To avoid possible burns, place the shelves in the 2. Check food for doneness at minimum time on
correct position before you turn the oven on. recipe. Cook longer if necessary.
1. UoW the oven door. Turn the OVEN CONTROL 3. Turn the OVEN CONTROL knob to OFF and
knob to desired temperature. then 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.
IAngel food cake IAI
]Biscuits ormufl’ins IBorC I
Cookies or cupcakes Bor C
Brownies Bor C
ILayer cakes IBorC I
As ageneral rule, Bundt or pound cakes Aor B
place most foods in the middle of the oven, on
either shelf position Bor C. See the chart for Pies or pie shells Bor C
suggested shelf positions. Frozen pies A(on cookie sheet)
Casseroles Bor C
IRoasting IBor RI
Preheating
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 ahigher temperature does not shorten
preheat time,
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 apreheat 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.
Pan Placement
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 1X–inch 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.
9./!
1A

‘Ft
.*
L.Baking Chides
When using prepared baking mixes, follow package recipe or
instructions for best baking results.
Cookies
When baking cookies,
flat cookie sheets
(without sides)
Aluminum Foil
I I \ Never entirely cover
(D
4pb
Q
#
i
produce better-looking ‘% \
cookies. Cookies
baked in ajelly roll k
Al
pan (short sides all &/ %!!%
I
ashelf with aluminum
foil. This will disturb
the heat circulation and
result in poor baking. A
smaller sheet of foil
may be used to catch a
around) may have yv
w
wspillover by placing it
darker edges and pale on alower shelf several
or light browning may occur. inches below the food.
Do not use acookie 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 atime.
dill
.Pies Cakes
For best results, bake pies in dark, rough or dull pans When baking cakes, warped or bent pans will cause
to produce abrowner, crisper crust. Frozen pies in foil uneven baking results and poorly shaped products.
pans should be placed on an aluminum cookie sheet Acake baked in apan larger than the recipe
for baking since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and drier
from the pie crust; the cookie sheet helps retain it. than it should be. If biked in apan 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.
Baking Pans
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.
cShiny, bright and smooth pans reflect heat, resulting
in alighter, more delicate browning. Cakes and
cookies require this type of pan.
●Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature may need to
Qbe~educed by-250F.
Don’t Peek
Setthe timerfor the estimatedcookingtime and do
notopen the doorto look at yourfood.Mostrecipes
provideminimumand maximumbakingtimes 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 tiected.
15

.. . . .. . .- .—. -. . .. . . .. . .. . .. . ... ...
ADJUST THE OVEN THERMOSTAT—
DO IT YOURSEW! e
You may feel that your new oven cooks differently ToAdjust the Thermostat:
than the one it replaced. We recommendthat you -
use your new oven for afew weeksto become more
familiar with it, followingthe times given in your
recipes as aguide.
If you think your new oven is too hot or too cold,
you can adjust the thermostat yourself. If you think
it is too ho~ adjustthe thermostatto make it cooler.
If you think it is too cool, adjustthe thermostatto
make it hotter.
We do not recommend the use of inexpensive —
thermomete~ such as those found in grocery stores, (appearancemayvary)
to check the temperaturesettingof your new oven. Pull the OVEN CONTROL knob off the range and
These thermometersmay vary20+0 degrees. look at the backside.
To makeadjustment,loosen (approximatelyone turn),
butdo not completely remove, the two screws on the
back of theknob. Withtheback of the knob facing
you, hold the outeredge of the knob with one hand
andturnthefrontof the knob with the otherhand.
Toraisethe oven temperature,move the top screw
towardtheright.You’ll hearaclick for each notch
you move tie knob. To lower the temperature,move
thetop screwtowardthe left. Each click will change
theoven temperatureapproximately 10”F.(Range is A.
plus orminus 60”F.fromthe arrow.) @
We suggest thatyou make the adjustmentone click
fromtheoriginal setting andcheck oven performance
beforemaking any additionaladjustments.
Afterthe adjustmentis made, retightenscrews so they
aresnug, butbe carefulnot to overtighten.Re-install
knob on rangeandcheck performance.

P
K. ‘.
.
$,
0
..
ROASTING
Roasting is cooking by dry heat. Tender meat or Roasting is really abaking procedure used for meats.
poultry can be roasted uncovered in your oven. Therefore the oven controls are set for Baking.
Roasting temperatures, which should be low and (You may hear aslight clicking sound indicating the
steady, keep spattering to aminimum. oven is working properly.)
The oven has aspecial
low shelf (R) position
just above the oven
bottom. Use it when
extra cooking space is
needed, for example,
when roasting alarge
turkey. The shelf is not
designed to slide out at
this position.
Most meats continue to cook slightly while standing
after being removed from the oven. Recommended
standing time for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. Internal temperature will rise about 5° to 10“F.
If you wish to compensate for temperature rise,
remove the roast from the oven when its internal
temperature is 5° to 10*F.less than temperature
shown 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.
small size roast
(3 to 5lbs.) and at
(R) position for
larger roasts.
1. Position oven shelf
JI*
3. Turn the OVEN CONTROL knob to the desired
at (B) position for temperature. See the Roasting Guide for
temperatures and approximate cooking times.
7
%@ 4. When Roasting is finished, turn the OVEN
QCONTROL knob to OFF and then remove the food
!=== a
~from the oven.
2. Check the weight of the roast. Place the meat --
fat-side-up or the poultry breast-side-upon the
roasting rack in ashallow pan. The melting fat will
baste the meat. Select apan as close to the size of
meat as possible. (Broiler pan with rack is agood
pan for this.)
Dual Shelf Cooking
This allows more than one f~ to be cooked at the same time. For example:
While roasting a20-lb. turkey on shelf position R, asecond shelf (if so
equipped) may be added on position Dso that scalloped potatoes can be
cooked at the same time. Calculate the total cooking time to enable both
dishes to complete cooking at the same time. Allow 15-20 minutes of
additional cooking time for the potatoes.
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)
17

.
ROASTING
(continued)
Questions and A~wers
Q. Is it necessary to check for doneness with aQ. Do Ineed to preheat my oven each time Icook
meat thermometer? aroast or poultry?
A. Checking the finished internal temperature at the
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For
roasts over 8lbs., check with thermometer at half-
hour intervais after half the time has passed.
Q. Why is my mast crumbling when Itry 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.
A. It is not necessary to preheat your oven.
Q. When buying aroast, are there any special tips
that would help me cook it more evenly?
A. Yes. Buy aroast as even in thickness as possible,
or buy rolled roasts.
Q. Can Iseai the sides of my foil “tent” when
roasting aturkey?
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 Make sure poultry is thawed before roasting.
without thawing, but allow 15 to 25 minutes per pound Unthawed poultry often does not cook evenly.
additional time (15 minutes per pound for roasts under Some commercial frozen poultry can be cooked ..
5pounds, more time for la&er roasts.)
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium.
Well Done:
Rare:
Medium
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
successfidly without thawing. Follow directions @J]
given on package label. -
Approximate Roasting Time
in Minutes per Pound
3to 5lbs.
24-35
35-39
39-45
21-25
25–30
30-35
35-45
35-45
6to8Ibs.
18-25
25-31
31–33
20-23
24-28
28–33
30-40
30-40
18-23 minutes per pound (any weight)
3to 5Ibs. Over 5lbs.
35-40 30-35
35-40
10 to 15 lbs. Over 15 lbs.
16-22 12–19
*For boneless rolled roasts over 6inches thick, add 5to 10 minutes per pound to times given above.
Internal
I’emperature “F.
140°-15007
150°-1600
1700–185°
140°-1500~
150°-1600
170°-1850
1700-180°
1700-180°
115°-1250
185°-1900
185°–1900
In thigh:
185°–1900
TThe 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 Y
.our Kitchen Guide. USDA Rev. June 1985.)

BROILING
Broiling is cooking food by direct heat from above the Both the oven and broiler compartment doors
food. Most fish and tender cuts of meat can be broiled. should be closed during broiling.
Follow these directions to keep spattering and smoking Turn most foods once during cooking (the exception
to aminimum. is thin fillets of fish; oil one side, place that side down
Your range has acompartment below the oven for on broiler rack and cook without &ming until done).
broiling. Aspecially designed broiler pan and rack Time foods for about one-half the total cooking time,
allow dripping fat to drain away from the food and turn food, then continue to cook to preferred doneness.
keeps it away from the high heat of the gas flame.
1. You can change the distance of the food from the
heat source by positioning the broiler pan and rack
on one of three shelf positions in the broiler
compartment-A (bottom of broiler compartment),
B(middle) and C(top).
2. Preheating the broiler or oven is not necessary and
can produce poor results.
3. If meat has fat or gristle around the edge, cut
vertical slashes through it about 2inches apart;
do not cut into the meat. We recommend that you
trim fat to prevent excessive smoking, leaving a
layer about 1/8 inch thick.
4. Arrange the food on the rack and position the
broiler pan on the appropriate shelf in the oven or
broiling compartment. Placing food closer to the
flame increases exterior browning of the food, but
also increases spattering and the possibility of fats
and meat juices igniting.
5. Close the oven and broiler compartment door.
6. Turn the OVEN CONTROL knob to BROIL.
7. Turn OVEN CONTROL knob to OFF. Remove the
broiler pan from the broiler compartment and serve
food immediately. Leave the pan outside the range
to cool.
Use of Aluminum Foil
Youcan use aluminum foil to line your broiler pan and
broiler rack. However, 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 and Answers
Q. When broiling, is it necessary to always use aQ. Why are my meats not turning out as brown as
rack in the pan? they should?
A. Yes. Using theracksuspends the meatover the A. Check to see if you areusing the recommended
pan.As themeatcooks, thejuices fall into the pan, shelf position. Broil for the longest periodof time
thuskeeping meatdrier.Juices areprotectedby the indicated in the Broiling Guide. Turnthe food only
rackandstay cooler, thuspreventingexcessive once duringbroiling.
spatterandsmoking.
Q. Should Isalt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn the
meat with tongs; piercing the meat with afork also
allows juices to escape. When broiling poultry or
fish, bfish each side-often with butte~ -“
19

BROILING GUIDE
The oven and broiler compartment doors must be .If desired,marinatemeatsorchickenbeforebroiling. 11
closed during broiling. Orbrushwithbarbecuesaucelast5to 10minutesonly.
●Always use the broiler pan and rack that comes with ●When arranging the food on the pan, do not let fatty
your range. It is designed to minimize smoking and edges hang over the sides because dripping fat could
spattering by trapping the juices in the shielded lower soil the oven.
part of the pan. —.. .
sFor steaks and chops, slash the fat evenly around the
outside edges of the meat. To slash, cut crosswise
through the outer fat surfacejust to the edge of the
meat. Use tongs to turn the meat over to prevent
piercing the meat and losing juices.
Quantity and/or
Food Shelf
Thickness Position
Bacon l/2-lb. B
(about 8thin slices)
Ground Beef l-lb. (4 patties)
WellDone A
1/2 to 3/4-inch thick
Beef Steaks
Rare l-inch thick
Medium B
(1-l% lbs.)
Well Done B
A
Rare 1%-inchthick B, C
Medium (2-2% lbs.)
Well Done B
A
Chicken 1whole A
(2 to 2%-lbs.),
split lengthwise
Bakery Products
Bread(Toast)or 2-4 slices
Toaster Pastries c
1pkg.(2)
EnglishMuffins 2-split c
Lobster Tails 2-4 A
(6 to 8-02.each)
Fish l-lb. fillets 1/4to B, C
l/2-inch thick
Ham slices l-inch thick B
Precooked
Pork Chops 2(1/2-inch)
Well Done B
2(l-inch thick), B
about 1lb. -
Lamb Chops
Medium 2(l-inch)
Well Done B
about 10-12 OZ. B
Medium 2(1X-inch),
Well Done B
about 1lb. B
Wieners, 1-lb. pkg. (10) B, C
similar precooked
sausages,bratwunt
11st Side
Minutes
●‘l-he broiler compartment 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 shelf
at the next lowest shelf position and increasing the
cooking time given in this guide 1%times per side.
10-11
9
12
13
10
12-15
25
30-35
2-3
3-5
13-16
5
8
10
13
8
10
10
17
6
2nd Side
Minutes Comments
3Arrangein single layer.
4-5 Space evenly. Up to 8patties take
about same time.
7Steaks less than l-inch cook through
5-6 before browning.
8-9 Pan frying is recommended.
6-7 Slash fat.
10-12
1-18
25-30 Reduce times about 5to 10 minutes
per side for cut-up chicken. Brush each
side with melted butter. Broil with skin-
side-down first.
1/2-1 Space evenly. Place English muffins
cut-side-up and brush with butter,
if desired.
Do not Cut through back of shell, spread
turn over. open. Brush with melted butter
before broiling and after half of
broiling time.
5Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired. Preheat broiler to
increase browning.
8Increase times 5to 10 minutes per side
for 1X-inch thick or home cured.
4-5 Slash fat.
9-12
4-7 Slash fat.
10
12-14 4
4>
1–2 If desired, split sausages in half
lengthwise; cut into 5to 6-inch pieces.
m