RCA LGB146 Installation guide

Contents II
II1I
IAluminum Foil ‘5,15,17-19 Door Removal 251
1
IAnti-Txp Devic 2,3,28,37
ILight; Bulb Replacement 12,24 I
IAppliance Regi@ration 2Oven Bottom 231
,
Care and Cleanimz 21-26 Oven Vents 13,26
Clock/Timer ~8Roasting/Roasting Guide 17,18
Consumer Services 47 Shelves 13,17
Important Ph&e Numbers 47 Power OutaEe 12
Features I6.7 Problem Solver 45,46
Installation Instructions 27-44 Thermostat Adjustment-
Air Adiustme& 36 DoIt Yourself 16
Safety Instructions 3-5
Levelimz ~37 Surface CookinjZ 9-11
LP Conversion 38-44 Burners 9-11
Model and Seriih Numbers 2Control WtiIUZs 10
Oven 12-20 Cooktov Comparison 9
Baking I14,15 cookware Tips 11
Flame Size 11
Control Settixds 12 Lighting hStlWtiOIIS 9,10
w~tv Back Cover
H’uM’I
Models
LGB116
LGB126
Use and Care &Installation
4
@f Your as Range
LGB146
LGB156
77
7q.4Q’’jq3

----%
.
HELP US HELP YOU...
i
Read this “decamfkdly.
It is intended help you operate and maintain your
newrangepro ly.
Keep it handy ranswers to your questions.
If you don’t un tand something or need more help,
write (include our phone number):
Consumer airs
Appliance P
Louisville, 402M
I
Write down the model and serial numbers.
Depending on our range, you’ll find the model and
serial numbers alabel on the front of the range,
behind the kick panel, storage drawer or broiler drawer.
These numbm are also on the Consumer Product
Ownemhip Re ●“onCard that came with your
range. Before ding in this ~please write these
numbers here:
Model Number Seriel Number
T
Use thesenin any correspondence or service
calls concernin your range.
1
W~G: If the information in this
guide is not fblhed exwtly, afire or
explosion IMYlWSUltax p~prty
-% PW’SOd iI@II’Yor death. b
—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 ilppliamm
●~not touch my ektdcd switch; do
not use any phone in your building.
●Immediately cali your gas supplier horn
aneighbor’sphone. Follow the gas
supplier’sinstructions.
●If you ~t mad your PS fq@@
call the fire department
—Instahtion andservkemustbe
performed by aqualified instaUer,service
agency or the gas suppMer.
ii
Ifyourecei edadamaged range...
Immediately ntact the dealer (or builder) that sold
you the range.
Save time dmoney.
Before you Uestservice. ● ●
L
Check the Pro em Solver in the back of this guide.
It lists causes ominor operating problems that you
can correct yo M.
#
W
&DEVICES PACKED
WITH lMNGE
●SEE INSTAILA”ON
INSTRU~ONS
b
IF YOU NEED SERWCE
To obtain seMce, see the Consumer Services page in
the back of this guide.
To obtain replacement parts, contact GE/RCA
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
tier 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 yourphonenumber-to:
Manager, Consumer Relations
Appliance Park
Louisville, KY 4022S
FINALLY, if yOUXproblem is still not resolved, wri~:
Major Appliance Consumer Action Program
20 North Wacker Drive
Chicago, IL 60606 e.
-.
*

y
RT~ SAFETY INSTRUCTIONS
Read allMmxtions before using this applianc~
F“1
~~RTANT S@ETY NOTICE
“TheCalifO
to cause cancer, b“ defects or other reproductive
of potential expos to such substances.
Gas appliances cause minor exposure to
four of thesesub ~namely benzene, carbon
substances can be ●“mizedby venting with an
standing pilot contain mercury. Ifyour
modelhasthesefea~
llres,they must be recycled
iccording to local, sMe and fderal codes.
dill i
enYou Get Yurl&qge
ve the installer ow you the location of the
ran= gas cut-off V&e &d how to shut it off
if X&xG&ry.
?
●&ve yourrange ●talkd and properly
Fded by aq“ ed installer,in accordance
Withthe Installation Instructions. Any adjustment
and service should perfbrmed only by qualifixl
gm range installers rservice technicians.
i
cord with this appli ce.
therangeou ofkitchentraffi cpath
andout of drafty Itions to mevent Mot
7
outage (onstan” pilot rnd=els)and”poor
air circulation.
●Be sure all packing materialsareremovedfrom
the range before operating it to prevent fue or
smoke damage should the packing material ignite.
●Be sure your range is correctly adjusted by a
qualMedservice 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. Seethe Installation Instructions.
W~ING: Theseadjustments must be made
by aqualified service technician in accordance
with the manufacturer’s instructions and all codes
and requirements of the authority having
jurisdiction. Failureto follow these instructions
could result in serious injury or property damage.
The qualiiled agency performing this work
assumes responsibility for the conversion.
●After prolonged use of arange, high floor
temperatures may resultand many floor
coverings will 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-
~ranges can tip and injury 62)
bl
could resulk Toprevent accidental
tipping of the r&ge, attach it to the ~
wall and floor by installing the Anti-
TIp device supplied.
m
&
To check if the device is installed and
engaged properly, carefilly tip the
range forward. The Anti-’IIpdevice should
engage and prevent the range from tipping over.
If you pull tlmange out *m the wiil 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
stan~ 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.
●DOnot leave children alone or unattended
where arange is hot or in operation.
Theycould be seriously burned.
(continued nextpage)
*3
7

u
1
●IMl?ORT~ SAFETY INSTRUCTIONS
(continued)
,,
●CAUTION ~MS OF INTEREST TO
cmLmEN ‘sHouLD NoT BE sToRED IN
CABINETSABOVE ARANGE OR ON THE
BACKSPLASH OF ARANGE-CHILDREN
CLIMBING ON THE RANGE TO REACH
ITEMS Col ‘
JLD BE SERIOUSLYINJURJ3D.
*Do not *OR~anyone to climb, stand or hang
on thedoor, broiler drawer or cooktop. They
ethe range and even tip it over,
cmlsing Sev
.Lettieh er grates and other surfaces cool
them or leaving them where
chikhen
reachingfor: tans stored in cabinets over the
co&top. FlaInmable material could be ignited if
brought in ccntact with flame or hot oven surfaces
cFor your &, never useyour appliance for
waning or heating the room.
•~n~tuseq rateron grease fires. Never pick up
aflamingp an. Turnthecontrols off. Smother a
flaming pan z
masurface unit by covering the
pan completely with awell-fitting lid, cookie
sheet or flat tray. Use amulti-purpose dry
chemical or foam-type f~ extinguisher.
Flaming grease outside apan can be put out by
covering it with biking soda or, if available, by
using amulti-purpose dry chemical or foam-type
be smothered completely
and turning the oven off
se dry chemical or foa.rn-
sDonotstore Mematdalsinanovqa
orstoragedraweror nearacooktop.
ECO~UST~LE
MATE ,GASOLm OR OTHER
FL LE VAPORS AND LIQUIDS IN
SORANY OTHER
or other fiammable
materials accumulate in or near the range.
●men c~~ Ilgpork, follow the directions exactly
andalwaysa30
kthe meat to an internal temperature
of at least 17()”F.T’hk assures that, intheremote
possibilitythattrichina maybe present in the meat,
it will be kiiieciami tie meat wiii be safe to eat.
4-
Surhce Cooking @
●Always use the LITE position (on electric
ignition models) or the III position (on Wmmg
pilot models) when igniting the top burners and
makesuretheburners have ignited.
●Never leave the surface burners unattended at
highflame settings. Boilovers cause smoking
and greasy spillovers that may catch on f~e.
sAdjust thelop burner flame size so it does not
extend beyond the edge of the cookware.
Excessiveflameis hazardous.
cWe only dry pot Adders-moist or damp pot
holders on hot surfaces may result in burns fiorn
steam.
●Do not let potholders come near open flames
whenlifting cookware. Do not use atowel or
otherbulky cloth in place of apot holder.
●ToMdmize the possibility of burns, ignition
of flammable materials and spillage, turn
cookware handles toward the side or back of the
range without extending over adjacent burners.
●Always turn thesurface burners to off before
removing cookware. @
,
●Carefully watchfoods beiig fried at ahigh
flame setting.
QNever block the vents (air openings) of the
range. Theyprovide 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.
cDo notuseawokon 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.
sFoods 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.
.Use the kast possible amount of fat for effectiv-’.
shallow or deep-fat frying. Filling the pm too ~~
full of fat can cause spillovers when fOOdis added.
●Always heat fat S1OW1YS~d watch Mit hea~,

ci
“If acombination foils or fats will be used
in frying, stirtoge er before heating or as fats
melt slow~y.
.Useadeep fat the
?ometerwheneverpossibleto
preventoverheatingfatbeyondthe smokingpoint.
I
cNevertry to move pan of hotfag especiallya
deepfktfryer.Wai untilthefat is cool.
!
.
uw proper Pse Avoid pans that are
unstable or easily pped. SeIect cookware having
fiat bottoms Iarge eough to properly contain food
and avoid boilover and spillovers and large
enough to cover ber grate. This will both save
cleaningtime and pvent hazardousaccumulations
of food, since hea spattering or spillovers left
on range can ignite Use pans with handles that
can be easily grasp dand remain COOL
1
sWhen using glass o&ware, make sure it is
designed for top-of range cooking.
●Keep ali plastics a~ay from the top burners.
{
●Do not leave plas c
itemsonthecook p-
theymaymelt if le
@1
oo-closeto the ven.
.
,e
Vent appearance and location vary
4
GDo not leave any ims on the cooktop.
Thehot air horn th vent may ignite flammable
items and Will in epressure in closed
containers, which ycause them to burst.
-4
cToavoid the possi ility of ab- always be
certain that the co trols for all burners are at
the off position an all grates are cool before
attempting to rem ve them.
●-n “f are under the ho@ turn ~
thefan off. The f,if operating, may spread
the flames. 4-—.-
●If range is located ear ayindow, do not hang
long curtains that c&i blow over the top burners
andcreateafire d.
}
cWhen apilotgoes ut (on standingpilot models),
you will detect af●todor of gas as your signal
to relight the pilot. en relighting the piIot,
make sure burner cntrols are in the off position,
and follow instructi ns in this book to relight.
!iiiM
●Myou smell gas, d you have already made sure
pilotsare lit (ons “gpilot models),turnoff the
wtotherangeand aqualifiedservicetechnician.
ever use an open to hxate aleak.
F
Baking, Broiling dRoasting
●Keep the oven free from grease buildup.
T!!
●Do 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 cod.
●Stand away from the range when opening the
door of ahot oven. Thehot air and steam that
escapes can cause bums to hands, face and eyes.
●“
Pullingoutthe shelftotheshelf-stopis a
conveniencein lifting heavy foods. It is also a
precaution against burnsfrom touching hot
surfaces of the door or oven walls. The lowest
position “R” is not designed to slide.
●Do notheat unopenedfoodcontainers.Pmsure
couldbuildup andthe containercould burs~
causing an injury.
●Do not use ahunim.m foil anywhere in the owm
except as described in this guide. Misuse could
result in af~e hazard or damage to the range.
●When 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. Greaseleft in the pan
can catch fue 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. Trimexcess fat to prevent
excessive flare-ups.
●Make sure the broiler pan is in place correctly
to reduce the possibility of grease fins.
.uYOUshodd have agrease fin in the broiler
p@ turn off oven con~ol, and keep broiler
drawer and oven door closed to contain fmeuntil
.-
it burns out.
Cl-g Your Range
●Ckxmonlypartslistedin thisUseand CareGuide.
●Keep range clean and free of accumulations of
grease or spillovers, which may ignite.
●Be careful when you clean the cooktop because
the areaover thepilot (onstandingpilotmodeh)
will be hot.
SAW THESE ,,
INSTRUCTIONS
Iu

6
@-+ II
I
“--P
I
IR-R ....
-p
@,,..
+!’--0
Settled Burnem Standard Twin Bmem
Burnar~
8‘:.3 Q(,Z,
DnpPan Dnp Pan
[~\ ‘u”’’” {&\ ...r
J
Your range isequippedwithoneofthe wo types of surface burrtem shown above,
I
—_— _

Feature Index
(Not all models have all features. Appearance of features varies.)
1Clock andTimer (on some models)
2Oven Vent
3Surface Bme~ Drip Pam (on some models) and Grates
4Surface B@ner Control Knobs
5OvenControlKnob
6Oven Shelf Supports
Shelf positions for cooking are suggested in the Baking and Roasting sections.
7Broiler Dqwer
8Broiler Pap and Grid
9Model and Serial Numbers
(located on fkonttie of range, behind broiler drawer)
10 Lif’k-off men Door
11 Anti-Tip Device
(Located ri$ht rear at bottom. See Installation Instructions.)
12 Oven Bottom
13 Oven Shelves (number of shelves varies)
14 Oven Intex$orLight (on some models)
15 Oven Ii@@ On/W Switch (on some models)
16 Cooktop
AirVents
Explained
on page
8
4,5, 13,26
4,5,9-11,21,26
4, 10, 11,24
12, 14, 16,
17, 19,24
5, 13,14, 17
4,5, 19,20,24
5,17,19,20,24
2
19,20,25
2,3,28,37
23,26
.
5,13-15,17,26
12,24
12
23,26
4,5,13,26
7
—

,,~,
..
.
Follow theYons below if your range has the .
cbck and rshown at the right.
Youhave the qhoice of having the timershow the
f
timecounting own or the time of day. In either case,
the timer will ignal at the end of the timer period to ;EzEl[g SH TIME
alert you that the time is up. (Appearance IIMyVW)
To Set the (10ck
NOTE: When you first plug in the range or after a
powerfailure, he entire Clock/Timer display will
light up.
1. Pressthe CI+OCK pad.
2. Press and ~ld the UP or DOWN pad and the time
!
of day will hange 10 minutes at atime. To change
the time by ingle minutes, give the pads short taps.
3. Press the C~K pad to start the clock.
To Set the Timer
1. Pressthe TIMERON/OFF pad.
2. Use the UP and DOWN pads to set the timer.
Short taps on the UP or DOWN pad change the
timer’s setting one minute at atime. Pressing and
continuing to hold the UP pad increases the setting
ten minutes at atime.
3. Once you have set your timer, press the TXMER
ON/OFF pad to start timing.
As the timer counts dowq asignal will indicate when
one minute is left. After this signal, the display will
count down in seconds. Whentime runs OUGafinal
signal will sound. Press the TIMER ON/OFF pad to
stop the signal.
To Change pr Cancel the Timer Setting
When the time! is counting down, use the UP and
DOWN pad to Ichangethe remainingtime, or press
the TIMER 01’+VOFFpad to stop the timer. The timer
cannot be canc~lled unless you have fully completed
“set timer” ins@wtions above.
To Display #heClock While the Timer Is Operating
Pressing the C\OCK pad while the timer is operating
will not interf~e with the timer’s operation; the
display will ch ge to show the clock, but the timer
will continue rcount down and will still signal when
time is up. Pn+s the TIMER ON/OFF pad again to
change the display back to show the timer.

HOW DOES THIS COOKTOP COMPARE
TO YOUR OLD ONE?
Qour new cooktop hap gas burners. If you are used The best types of cookware to use, plus heat-up and
to cooking with indu+tion 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.
3jrpeof Cooktop ,)lescription How itWorks
Gas Burners Regularor sealed Flamesheatthepansdirectly.Pan flatnessis not criticalto cookingresults,but
*gasburnersuse pansshouldbe wellbalanced.Gasburnersheatthepanrightawayandchange
eitherLP gas heatsettingsright away.Whenyou turn thecontroloff,cookingstopsrightaway.
or naturalgas.
Radiant
Wuabuml$’mtmic)
n
Electriccoils
underaglass-
CeramicCooktop.
I I
Heattravelsto the glass surfaceandthen tothe cookware,so pansmustbe flaton
thebottomfor goodcookingresults.‘I’heglasscooktopstayshot enoughto
continuecookingafterit is turnedoff.Removethe panfromthe surfaceunit if
youwantcookingto stop.
Ektric coil
*e
Highfrequency
inductioncoils
‘imderaglass
surface.
Flattenedmetal
‘tubingcontaining
electricresistance
wiresuspended
loveradrip pan.
Pansmustbe madeof ferrousmetals(metalthatattracti amagnet).Heatis
producedby amagneticcircuitbetweenthe coilandthe pan.Heatsup rightaway
andchangesheatsettingsright away,likeagascooktop.Afterturningthe control
off,theglasscooktopis hotfromtheheatofthepan,but cookingstopsrightaway.
Heatsby directcontactwiththepan andby heatingthe airunderthepan.Forbest
cookingresults,use goodqualitypans.Electriccoils aremoreforgivingof
warpedpansthanradiantor soliddisks.Heatsup quicklybut does notchange
heatsettingsas quicklyas gasor induction.Electriccoils stayhot enoughto
continuecookingfor ashorttime aftertheyareturnedoff.
--
SolidDisk
oSolidcastiron Heatsby directcontactwiththe pan, so pansmustbe flaton the bottomfor good
@disk sealedto the cookingresults.Heatsup andcools downmoreslowlythan electriccoils.The
Cooktopsurface. disk stayshot enoughto continuecookingafterit is turnedoff.Removethe pan
fim the soliddiskif you wantthe cookingto stop.
SURFACECOOKING
Lighting Instru@ons for Electric Ignition Models
Ym surface burners @mlighted by electric ignition, Surface burners in use when an electrical power
eliminating the need $r standing pilot lights with failure occurs will continue to operate normally.
constantly burning fl@nes.
In ease of apower f#l~ you can light the surface
burners on your rangwithamatch. Hold alighted
a
match to the burner, en turn the knob to the LITE
position. Use extrem+ 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 resul~ which could cause
you to knock over hot cookware.
(contbwd next page)
,___ .- —

Lighting In@ructions for Standing Pilot Models em
The surface butners
on these ranges have
standingpilots that
must be lit initially.
To light thenx
1. Be sure sud+ce
burner contrpl
knobs are in the
OFF positio~.
2. Remove the-s and lift the cooktop up
(see the Lift+UpCooktop section).
3. Locatethetwopilot ports and light each of them
with amatch.
NOTE: If the pilot is too high or low, you can adjust
it. See the Adjust the Surface Burner Pilots If
Necessary section of the Installation Instructions.
4. Lower the cooktop. Your surface burners are now
ready for use.
5. Observe lighted burners. Compare the flames to
pictures in the Problem Solver. If any flame is
unsatisfactory, call for service.
Surface Burner Controls
Knobs that turIIthe surface burners on and off are
marked as to w~ch burners they control. The two
knobs on the left control the left tint and left rear
burners. The NO knobs on the right control the right
Ihmt 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
petiormance 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. A
●The right fi-ontburner is higher powered than the !
others and will bring liquids to aboil quicker
(natural gas installations only).
Before Lighting aBurner
●If drippans~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.
To Light aSurface Burner
Electric Ignition Models:
Push the control knob in and
turn it to LX~ You will hear
alittle “clicking” noise-the
sound of the ehtctric spark
igniting the bu~er.
Standing Pilot Models:
Push control knob in and turn it to HI position.
The burner should light within afew seconds.
Flame will be almost horizontal and will lift
slightly away from the burner when the burner
is first turned on. Ablowing or hissing sound may
be heard for 30 to 60 seconds. This normal sound is
due to improved injection of gas and air into the
burner. Put apan on the burner before lighting it,
or adjust the flame to match pan size as soon as it
lights, and the blowing or hissing sound will be ,
much less noticeable. a
10
—.—

brL@t@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.
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
LETTHEFLAME~ UP THE SIDES OF
THE COOKWARE.
“Do not operate aburner for an extended period of
time without cookware on the grate. The finish on the
gratemaychipwithoutcookwareto absorb the heat.
●Be sure the burners and grates are cool before you
place yourhand, apot holder, cleaning cloths or
other materials on them.
Any flame larger than the
bottom of the &okware is .:..
wasted and only serves to
heat the handle.
Top-of-Range Cookware
Al~um: Medium-weight cookware is Glass: There are two types of glass cookware-those
recommended because it heats quickly and evenly. for oven use only and those for top-of-range cooking
Most foods brown evenly in an aluminum skillet.
*
(saucepans, coffee and teapots). Glass conducts heat
se saucepans with tight-fitting lids when cooking very slowly.
“thminimum amoumtsof water. Heatproof Glass Ceramic: Canbe used for either
Cast-Irom If heated slowly, most skillets will give surface or oven cooking. It conducts heat very slowly
satisfactory results. and cools very slowly. Check cookware manufacturer’s
EMmelware: Under some conditions, the enamel of directions to be sure it can be used on gas ranges.
some COOkwaremay mek Follow COOkWIUW Stainless Steel: This metal alone has poor heating
manufacturer’s recommen&tions for cooking methods. 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.
Stove Top Gfis (on models with sealed burners) Wok COohg (on models with seaIed burners)
Do not use stove top grills We recommend that you
on your sealed gas burners. use only aflat-bottomed wok.
If you use the stove top They are available at your load
grill on the sealed gas retail store.
burner it will cause Do not use woks that have
incomplete combustion and support rings. Use of these
can result in exposure to
carbon ~noxide leve~ types of woks, with or
above allowable current without the ring in place,
can be dangerous. Placing
Stanti. This can be
kardous to your health. the ring over the burner grate may cause the burner
9
to work improperly resulting in carbon monoxide
levels above allowable cument standards. This could
be dangerous to your health. Do not try to use such
woks without the ring. You could be seriously burned
if the wok tipped over.
11
~.

-“---1
Before Using Your Oven
Be sure you understand how to set the controls properly. Practice 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
i~ especially during the first weeks of using your new range.
Lighting Instructions for Electric Ignition Models
The oven burner and broil burner are lighted by 1
electric ignition.
To lightthe burner, turnthe OVEN CONTROL
knob to the desired temperature. The burner should
light within 30-90 seconds. After the oven reaches the
selected temperature, the oven burner cycle~ff
completely, then on with afull flame-to maintain the
sekcted temperature.
Power Outage
CAUTION: DO NOT MAKE ANY A~ TO
OPERATE THE ELECTRIC IGNITION OVEN
DURING AN ELECTRICAL POWER FmURE.
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.
Ligh ●hng Instructions for Standing Pilot Models
Theserangeshave
standing oven pilots that
must be lit initially.
Tolight the oven pilot:
1. Be sure the 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 e
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.
●Tolight the oven burner, turnthe OVEN
CONTROL knob to the desired temperature.
The burner should light within 60 seconds.
●Proper flame configuration: While using the oven
burner, visually check the burner flame 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.
12

41ib
ven 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 f-on them. .
To remove ashelf
from the oven, pull it
toward you, tilt the front
end upward and pull the
shelf out.
To replace, place the
shelf on the shelf support
with the stop-locks
(tuned extension of the
shelf) facing up and toward the rear of the oven.
‘Illt u~ the front and push the shelf toward the back
When placing cookware on ashelf, pull the shelf out of th~ oven until it gas 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.
Shelf Positions
Theovenhas five shelfsupportsfor baking and
roasting identifiedin this illustration as A(bottom),
B, C, Dand E(top). It also has aspecial low shelf
position(R)forroastingextralargeiterns,suchas a
d?
eturkey-the shelf is not designed to slide out at
“sposition. Shelf positions for cooking are suggested
the Baking, Broiling and Roasting sections. j
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 fkom the oven and cause them to burst.
fresh air to the oven burners be uninterrupted. sDo not leave plastic
●The vent openings and nearby-aces may itemsonthe cooktop-
becomehot,Do nottouchthem. theymaymeltif left
too closeto the vent
.Handlesof potsand pans on the cooktop may
become hot if left too close to the vent,
●Metal items will become very hot if they are left Vent appearanceand location vary
on the cooktop and could cause burro
Oven Moisture
Qfyour oven heats up, the temperature change of the air in the oven may
use water droplets to form on the door glass. These droplets are harmless
ad will evaporate as the oven continues to heat up.
13

-----qi ~
~.%:~
.j,
BAKING J!
@
*!
.
Your oven tempera- is controlled very accurately If youthinkan adjustmentis necessary,see the Adjus
using an oven control system. It is reco~ndd that the Oven Thermostat section. It gives easy Do It e
you operatethe ovenfor anumber of weeks to Yourse~hs~ctions on how to adjust the thermostat.
becomefamiliarwithyournew oven’s perfo~m.
How to Set Your Range for Btig
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
1. Close the oven door. ‘Ibrn the OVEN CONTROL
knob to desired tempe-.
2. Check food for doneness at min.imu time on
recipe. Cook longer if necessary.
3. Thrn the OVEN CONTROL knob to OFF and
then remove f~.
Oven Shelves
Ammge the oven
shelf or shelves in
the desired
locations while
the oven is cool.
The correct shelf
position depends
on the kind of
fd and the
browning desired.
O
.
0
.
As ageneralrule,
place most foods in the middle of the oven, on
either shelf position Bor C. See the chart for
suggested shelf positions.
,
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.
TOprehea~ set the oven at the correct tempem~—
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 ovenasquickly as possible to prevent heat
horn escaping.
ljpe of Food Shelf Position
Angel food cake A
Biscuits or muffins Bor C
Cookies or cupcakes Bor C
Brownies Bor C
Layer cakes Bor C
Bundt or pound cakes Aor B
Pies or pie shells Bor C
Frozen pies A(on cookie sheet)
Casseroles Bor C
Roasting Bor R
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 tint
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1– to 1%-inch space betw~n 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.

@!hkingGuicks
When using prepar7baking mixes, follow package recipe or
instructions for best aking results.
cookies
When baking cookies,
flat cookie sheets
(without sides)
produce better-loo~g
cookies. Cookies I
baked in ajelly roll
pan (short sides all
around) may have
darker edges and pal!
~
or light browning ma occur.
Do not use acookie beet so large that it touches
the walls or the doo of the oven.
For best results, use c@lyone cookie sheet in the oven
at atime. I
Aluminum Fofi
Never entirely cover
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
spillover by placing it
on alower shelf several
inches below the food.
●
*‘es 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.
paIISshould be pkc on an aluminum cookie sheet Acake baked in apan larger than the recipe
for baking since thes ●yfoil pan reflects heat away recommends will usually be crisper, thinner and drier
from the pie crust; th cookie sheet helps retain it. than it should be. If baked in apan smaller than
recommended, it maybe 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.
QDark rough or dull ~ans absorb heat resulting in a
browner, crisper cru$t. Use this type for pies.
●Shiny, bright and smooth pans reflect heat, resulting
in alighter, more de~cate browning. Cakes and
cookies require this type of pan.
Don’t Peek
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 3040 minutes.”
DO NOT open the door to check until the minimum
time. Opening the oven door fiquently during
cooking allows heat to escape and makes baking times
longer. Your baking results may also be affected.
●Glass baking dishes @o absorb heat. When baking
in glass baking dishqs, the temperature may need to
be l&dUCedby 25”F.
e
15
------.-

*
:~“.
You may feel thjt your new oven cooks diiferentl~ To Adhst the Thermostat: ‘L.
than the one it ~p-heed. We recommend that you -“
use your new ovt-for afew weeksto becomemore
familiar with i~ fllowing the times given in your
recipes as aguide.
7
If you think yo new oven is too hot or too col~
you ean adjust ethermostat yourself. If you think
it is too ho~ adju tthe thermostat to make it cooler.
If you think it is t+mcool, adjust the thermostat to
make it hotter.
We do not reemqmend the use of inexpensive
thermometers, slch as thOW found in grocery StOIW,
to check the temperature setting of your new oven.
These thermometers may vary 2040 degrees.
.-
(app-mce mayvary)
Pull the OVEN CONTROL knob off the range and
look at the back side.
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 aclick 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 10*F.(Range is
plus or minus 60”F. tim the arrow.) e4
We suggest that you make the adjustment one click ‘
from the original setting and check oven performance
before making any additional adjustments.
After the adjustment is made, retighten screws so they
are snug, but be careful not to overtighten. Re-install
knob on range and check performance.
16 --

ROASTING
4!!!
“. oasting 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, k~ep spattering to aminimum. oven is working properly.)
The oven has aspecial Most meats continue to cook slightly while standing
low shelf (R) position after being removed horn the oven. Recommended
just above the oven standing time for roasts is 10 to 20 minutes. This
bottom. Use it when allows roasts to firm up and makes them easier to
extra cooking space is cane. Internal temperature will rise about 5° to 10°F.
needed, for example, If you wish to compensate for temperature rise,
when roasting alarge o
.remove the roast from the oven when its internal
turkey. The shelf is not .temperature is 5° to 10°F. less than temperature
designed to slide out at shown in the Roasting Guide.
this position. Remember that food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
1.Position oven shelf 3. Turn the OVEN CONTROL knob to the desired
at (B) position for temperature. See the Roasting Guide for
small size roast temperatures and approximate cooking times.
(3 to 5lbs.) and at
(R) position for 4. When Roasting is finished, turn the OVEN
larger roasts. CONTROL knob to OFF and then remove the food
from the oven.
9.Check the weight of the roast. Place the meat
fat-side-up or the poultry breast-side-upon the
roasting grid in ashallow pan. The melting fat will
baste the meat Sel~t apan as close to the size of
meat as possible. (Broiler pan with grid is agood
pan for this.)
Dual Shelf Cooking
This allows more than one fd to be cooked at the same time. For example:
While roasting a20-lb, turkey on shelf position R, asecond shelf (if so
q~pped) maybeaddedon positionDso that scalloped potatoes can be
cooked at the same ~. 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 Aluminm Foil
Youcan use aluminunI foil to line the broiler pan.
This makes clean-up emier when using the pan for
marinating, cooking with fruits, cooking heavily
-meats or basting food during cooking. Press
wefoil tightly around the inside of the pan.
(continued next page)
1/
... . . . .

.. I
4
.’
ROASTING ,.
~..
,,”.
(continued) #
:,:.,
‘.,’‘
Question8 and Answers
Q. ISit necessamyto checkfor doneness with a
meat therm@neter?
A. Checkingthe finished internaltemperature at the
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For
roasts over 8lbs., check with thermometer at half-
hour intervals after half the time has passed.
Q. Why is myrcbastcrumblingwhen Itry to
carve it?
A. Roasts am easiierto slice if allowed to cool 10 to
20 minutes af$erremoving horn oven. Be sure to
cut across the grain of the meat.
Q. Do Ineed to preheat my oven each time Icook
aroast or poultry?
A. It is not necessary to preheat your oven.
Q. When buying aroa@ are there any special tips
that would help me cook it more evenly?
A. Yes.Buy aroast as even in thickness as possible,
or buy rolled roasts.
Q. Can Isealthesidesofmyfoil ‘tint” when
roasting aturkey?
A. Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the meat.
ROASTINGGUIDE
Frozen Roasts
Frozen roasts of @f, pork, lamb, etc., can be started Make sure poultry is thawed before roasting.
without thawing, but allow 15 to 25 minutes per pound Unthawed poultry often does not cook evenly.
additional time (15 minutes per pound for roasts under Some commercial frozen poultry can be cooked
5pounds, more time for larger roasts.)
Meat
Tendercuts;rib,l$gh qualitysirloin
tip,rumportopround*
Lambleg orbone-inshoulder*
Vealshoulder,legor loin*
Porklo~ rib or sbouMeP
Ham, Precooked
Poultry
ChickenorDuck
Chickenpieces
‘Ibrkev
Oven
Temperature
325”
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
WellDone:
Rare:
Medium
WellDone:
WellDone:
WellDone
ToWarm:
WellDone:
WellDone:
WellDone:
successfullywithout thaw-kg. Follow directions
given on package label. -
ApproximateRoastingTime
inMinutesper Pound
3t051bs. 6tQ81bS.
24-35 18-25
35-39 25-31
39-45 31-33
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
18-23
IIlilNltESper pound (ilrlyweight;
3t051bs0 Over 5lbs.
35-40 3&35
35+0
10to 15lbsa Over 15lbs,
16-22 12-19
Internal
Ikmpemure ‘F.
140°-1500~
1500-160°
1700-185°
140°–1500~
150°-1600
170°–1850
170°-1800
1700-180°
115°-1250
185°-1900
185°-1900
Inthigh:
185°-1900
*Forbonelessrolledroastsover 6inchesthick,add5to 10 minutes per pound to times given above.
IThe U.S. Department of Agriculture says “Rare beef is TXWular,but Youshould know that cooking it to only 140°F. means
some food @isoning orga&ms may s&ive.” (Source;%fe Food Book. Your Kitchen Guide.USDA Rev~June 1985.)
18

BROILING
e
,,roiling is cooking food by direct heat flom above the Both the oven and broiler compartment doors
fd. 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
Yourrange has acompartment below the oven for on broiler grid and cook without turning until done).
broiling. Aspecially designed broiler pan and grid Time foods for about one-half the total cooking time,
allow dripping fat to drain away fkomthe food and turn food, then continue to cook to preferred doneness.
keeps it away fivm the high heat of the gas flame.
1. Youcan change the distance of the food from the
heat source by positioning the broiler pan and grid
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 grid 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.
ese of Aluminum Foil
Ym can use aluminum foil to line your broiler pan and
broiier 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 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 necewary to always use aQ. Why are my meats not turning out as brc-;n as
grid in the pan? they should?
A. Yes. Using the gridsuspends the meat over the A. Check to see if you are using the recommended
pan. As the meat cooks, the juices fall into the pan, shelf position. Broil for the longest period of time
thus keeping meat drier. Juices are protected by the indicated in the Broiling Guide. Turn the food only
grid and stay cooler, thus preventing excessive once during broiling.
spatter and smoking.
Q. Should Isalt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Thrn the
@
meat with tongs; piercing the meat with afork also
allows juices to escape. When broiling poultry or
f~h, brush each side often with butter.
19
.— —

BROILING GUIDE
The oven and broiler compartment doors must be ●Ifdes~mwinate meatsorchickenbefore broiling.
closed during broiling. q
Orbrush with barbecue sauce last 5to 10 minutes only.
●Always use the broiler pan and grid that comes with ●W
yourrange.It is designed to minimize smoking and d
spattering by trapping thejuices in the shielded lower so
henarranging the food on the pan, do not let fatty ~
geshang over the sides because dripping fat could
1the oven.
i
part of the pan. cThe broiler compartment does not need to be
●For steaks and chops, slash the fat evenly around the preheated. How&er, for very thin foods, or to
outsi& 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.
bcrease browning, preheat Edesired.
●Frozen steaks can be broiled by positioning the shelf
at the next lowest shelf position and increasing the
cooking time given in this guide 1X times per side.
Quantity and/or shelf
Food ‘II&knew Position
Bacon l/2-lb. B
(about 8thinslices)
Ground Beef l-lb. (4 patties) A
Well Done 1/2 to 3/4-inchthick
Beef steaks l-inch thick B
Medium (1-1%lbs.) B
WellDone A
I%-inchthick B, C
Medium (2-2%lbs.) B
WellDone A
Chicken 1whole A
(2to 2%-lbs.),
splitlengthwise
Bakery Products
Bread (T’) or 2A slices c
Toaster Pastries 1pkg. (2)
English Muffins 2-split c
Lobster Tails 2-4 A
(6 to 8-oz. 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) B
Weil Done 2(l-inch thick), B
about 1lb.
Lamb Chops
Medium 2(l-inch), B
WellDone about 10-12 oz. B
Medium 2(1!4-inch), B
WellDone about1lb. B
Comments
Arrangein singlelayer.
10-11 4-5 Space evenly. Up to 8patties take
about same time.
1
9
12
13
7
5-6
8-9
Steaksless than l-inch cookthrough
beforebrowning.
Pan fryingis recommended
Slashfat.
10
12-15
25
6-7
10-12
16-18
Reduce times about 5to 10 minutes
per side for cut-up chicken. Brush each
side with melted butter. Broil with skin-
sidedown f-.
30-35 I25-30
2-3 1/2-1
3-5
Space evenly. Place English mufths
cut-side-up and brush with butter,
if desired.
Do not
turn over. Cut through back of shell, spread
open. Brush with melted butter
before broiling and &half of
broilim? time.
5 5 Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired. Preheat broiler to
increase browning.
Increase times 5to 10 minutes per side
for 1%-inchthick or home cured.
8I8
10
13 4-5
9-12 Slash fat.
8
10
10
17
4-7
10
4-6
12-14
Slashfat.
i)
1:
If desired, split sausages in half
lengthwise; cut into 5- to 6-inch picccs.
Wiene~ l-lb. pkg. (10) B, C
similar precooked
sausages,bratwurst
61-2
20