Sears Kenmore 75865 User manual

CONTENTS
SAFETY
Anti-Tip Device ................................................. 2, 3, 31, 40
important Safety Instructions ......................................2-6
INSTALLATION ...........................................30.-.44
Air Adjustment ...................................................... 38, 39
Dimensions and Clearances .................................... 30
Electrical Connections ........................................... 35, 36
Gas Pipe and Electric Outlet Locations .................. 33
Installing the Anti-Tip Device ................................... 40
LP Conversion ..................................................................41-44
USE AND CARE
Baking ................................................................... 13, 14
Broiling/Broiling Guide ...................................... 19, 20
Care and Cleaning .............................................. 24-29
Cooktop Comparison ................................ ................ 10
Features of Your Oven Control ............................. 8, 9
Features of Your Range ............................................. 7
Operating the Self-Cleaning Oven .................... 21-23
Oven Control, Clock and Timer ............................. 8, 9
Roasting/Roasting Guide ................................... 17, 18
Surface Cooking ................................................. 1t, 12
Timed Baking ....................................................... 15, 16
Using Your Oven ................................................ 12, 13
SERVICE
Problem Solver ...................................................... 45, 46
Repair Services ............................................................. 47
Thermostat Adjustment ................................................ 16
WARRANTY ......................................................48
I
MODELS:
75865, 75866, 75869
Kenmore
MANUAL
I64D2764P072
SR4225
425 CG
Pdrlted in tho Un)ted Slales

WARNING: If the information in this
manual is not followed exactly, afire or
explosion may result causing proper-
ty 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 a neighbor's phone, Follow the
gas supplier's instructions.
• If you cannot reach your gas suppli-
er, call the fire department.
-- Installation and service must be per-
formed by a qualified installer, service
agency or the gas supplier.
,_,WARNING
oALL RANGES
CAN TIP
• INJURY TO PERSONS
COULD RESULT
. INSTALL ANTI-TIP
DEVICES PACKED
WITH RANGE
•SEE INSTALLATION
INSTRUCTIONS
IMPORTANT SAFETY
INSTRUCTIONS
Read all instructions before using
this appliance,
IMPORTANT SAFETY NOTICE
*The California Safe =Drinking Water and Toxic
Enforcement Act requires the Governor of
:California to publish a list of substances known to
the state to cause cancer, birth defects or other
reproductive harm, and requires businesses to warn
ctJst0mersof potential exposure to such substances.
Gas appliances cause minor exposure to four
of these Substances, namely benzene, carbon
monoxide, formaldehyde and soot, caused primari-
ly bythe incomplete combustion of natural gas or
LP fuels. Properly adjusted burners, indicated by a
_:bluish :rather than a yellow flame, will minimize
incomplete combustion, Exposure to these sub-
stances can be minimized further by venting with
an open window or using a ventilation fan or hood.
=Fluorescent light bulbs and safety valves on
standing pilot ranges contain mercury. If your
model has these features, they must be recycled
according to local, state and federal codes_
When You Get Your Range
°:Havethe installer show you the loca-
tion of the range :gas cut-off valve
and howto shut it off if necessary.
Have Your range installed and prop-
erly!grounded by a qualified
installer in accordance with the
Installation Instructions. Any adjust-
ment and service should be performed
only by qualified gas range installers
or service technicians.
[
• Do notattempt torepair or replace any part of your
range unless it isspecifically recommended in this
qanual. All other servicing should be referred to a
ualified technician.
°Plug your range(Electric Ignition models only) into
a120-volt grounded :outlet only. Do not remove the
round grour_ding prong from the plug. If in doubt about
the grounding of the home electrical system, it isyour
personal responsibility and obligation to have an
ungrounded outletreplaced with a properly grounded,
!:ithree_prong outlet in accordance with the National
Electrical Code. tn Canada, the appliance must be
_lectrically grounded in accordance with the Canadian
lectricatCode. Do not use an extension cord with this
appliance.
2

oBe sure all packing materials are removed
from the range before operatingit to prevent fire
or smoke damage, should the packing material
ignite.
,Locate the range out of kitchen traffic path
and out of drafty locations to prevent pilot
outage (on models with standing pilots) and
poor air circulation.
•After prolonged use of a range, high floor tem-
peratures may result and many floor cover-
ings 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.
- 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.
Your range can be converted for use with either
type of gas. See the Installation Instructions.
WARNING: These adjustments must be made by
a qualified 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 responsi-
bility for the conversion.
Using Your Range
oDo not leave children
alone or unattended
_where a range is hot or
in operation. They could
be seriously burned.
-Do not allow anyone to
climb, stand or hang on
the: door, storage
or broiler drawer (on
sonal injury.
, CAUTION: ITEMS OF INTER-
EST TO CHILDREN SHOULD
NOT BE STORED IN CABI-
:NETS ABOVE A RANGE OR
ON THE BACKSPLASH OF A
RANGE--CHILDREN CLIMB-
ING ON'THE RANGE TO
REACH ITEMS COULD BE
SERIOUSLY INJURED.
some models) or cooktop. They could damage
the range and even tip it over, causing severe per-
AWARNiNG--
All ranges can tip and injury
could result. To prevent acci-
dental tipping of the range,
attach it to the wall and floor by
installing the Anti-Tip 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 rea-
son, make sure the device is properly engaged
when you push the range back against the wall.
If it is not, there is a possible risk of the range tip-
ping over and causing injury if you or a child stand,
sit or lean on an open door. :
Please refer to the Anti-Tip device information
in this manual. Failure to take this precaution could
result in tipping of the range and injury, i
, Let the burner grates and other surfaces cool
before touching them or leaving them where
children can reach them.
Never wear I°°se fit" I i
ting or hanging gar- _0[
ments while using the __.
appliance. Be careful
when reachingfor items
stored in cabinets over
the cooktop.Flammable
material couldbe ignited
if brought in contactwithflames or hotoven sur-
faces and may cause severe burns..........................
For your safety, never
use your appliance for
warming or heating the
room.
(continued next page)
i:
:i

IMPORTANT SAFETY INSTRUCTIONS (continued)
Do not use water on
grease fires. Never
pink upa flaming pan.
Turn the controls off.
Smother a flaming pan
ona surface unit by cov-
ering the pan completely
with a well-fitting lid,
cookie sheet orflat tray.
Use a multi-purpose dry
chemical or foam-type
fire extinguisher.
Flaming grease outside a pan can be put out by
covering it with baking soda or, if available, by
using a multi-purpose dry chemical or foam-type
fire extinguisher.
Flame inthe oven can be smothered completely
by closing the oven door and turning the oven off •
or by using a multi-purpose dry chemical or foam-
type fire extinguisher. •
• Do not store flam-
mable materials in an
oven, irange broiler or
storage drawer, or near
_ ;the cooktop.
Do not store or use
combustible materials,
gasoline :or other
flammable vapors and liquids in the vicinity of
this or any other appliance.
° Do not let cooking grease or other flammable
materials accumulate in or near the range.
When cooking pork, follow the directions exactly
and always cook the meat to an internal tempera-
ture of at least 170°E (77°C): This assures that, in
the remote possibility that trichina may be pres-
ent in the meat, it witl be killed and the meat will
besafe toeat.:
°Always use the LITE position (on models with •
electric ignition) or the Hi position (on models
with standing pilots)when igniting the top burn-
ers and make sure the burners have ignited.
° Never leave the surface burners unattended at
high flame settings. Boilovers cause Smoking
and greasy spillovers that may catch on fire. °
4
•Adjust the top burner flame size so it does not
extend beyond the edge of the cookware.
Excessive flame is hazardous_
=Use only dry pot holders--moist or damp pot
holders on hot surfaces may result in burns from
steam.
o Do not let pot holders come near open flames
when lifting cookware. Do not use a towel or
other bulky cloth in place of a pot holder_
* To minimize the possibility of burns, ignition of
flammable materials and spillage, turn cookware
handles towardthe side orback ofthe range with-
outletting themextend over adjacent burners.
Always turn the surface burners to off before
removing cookware.
Carefully watch foods being fried at a high
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
withcorrectcombustion.Air openings are located
in thefollowing places:
--Oven vent at the rear of the cooktop.
--Air intake under the broiler drawer.
--Air vent at the top of the oven door.
Do not use a wok on models with sealed burn-
ers if the wok has a round metal ring that is
placed over the burner grate to support the
wok. This ring acts as a heat 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 a health
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.
Use the least possible amount of fat for effec-
tive shallow or deep-fat frying. Filling the pantoo
full offat can causespillovers whenfood is added.
Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat iscool.
If a combination of oils or fats will be used in
frying, stir together before heating or as fats melt
slowly.

o Always heat fat slowly and watch as it heats,
• Use a deep-fat thermometer whenever possi-
ble to prevent overheating fat beyond the smok-
ing point_
•Use proper pan size. Avoid pans that are unsta-
ble or easily tipped. Select coolo,_Jare having flat
bottoms large enough to properly contain food
and avoid boilovers and spitlovers and large
enough to cover burner grates. This will both save
cleaning time and prevent hazardous accumula-
tions of food, since heawj spattering or spillovers
left on the range can ignite. Use pans with han-
dles that can be easily grasped and will 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 plastic
items on the cook-
top--they may melt if left too close to the vent°
• Do not leave any items on the cooktop. The
hot air from the vent may ignite flammable items
and will increase pressure in closed containers,
which may cause them to burst.
oTo avoid the possibility of a burn, 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 foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flames.
oIf range is located near a window, do not hang
long curtains that could blow over the top burners
and create a fire hazard.
° When a pilot goes out (on models with stand-
ing pilots), you will detect a faint odor of gas as
your signal to relight the pilot. When relighting the
pilot, make sure the burner controls are in the off
position, and follow instructions inthe Installation
instructions to relight.
° if you smell gas, and you have already made
sure the pilots are tit (on models with standing
pilots), turn off the gas to the range and call a
qualified service technician. Never use an open
flame to locate a leak.
Baking, Broiling and Roasting
°Do not use oven for a storage area. Items
stored in the oven can ignite.
°Stand away from the range when opening the
door of a hot oven. The hot air and steam that
escape can cause burns to hands, face and
eyes.
° Keep the oven free from grease buildup.
oPlace the oven shelves in the desired position
while oven is cool. ....
°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 food containers.
Pressure could build up.and the container
could burst, causing an injury.
Do not use aluminum foil anywhere in the
oven except as described in this manual.
Misusecouldresult in a fire hazard or damage to
the ranger
When using cooking or roasting bags in the
oven, follow the manufacturer's directions°
°Use only g!ass cookware that is recommend,
ed for use =ngas ovens.
O
Always remove broiler pan from the oven or
the broiler compartment as soon as you finish
broiling. Grease leftin the pan cancatch on fire if
oven is used withoutremoving the grease from
the broiler pan_
When broiling, if meat is too close to the
flame, the fat may ignite. Trim excess fat to pre-
vent excessive flare_ups.
Make 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, turn the oven off and keep the broiler com-
partment door closed to contain fire until it burns
out.
(continued next page)

IMPORTANT SAFETY INSTRUCTIONS (continued)
Self-Cleaning Oven
•Do not clean the door gasket. The door gasket
for a seat. Care should be taken
is essential good
not to rub, damage or move the gasket.
•:Do not use oven cleaners. No commercial oven
cleaner or oven liner protective coating of any
kind should be used in or around any part of the
oven. ,Residue from oven cleaners will damage
_the inside of the oven when the self-clean cycle
is used,
!. Before self-cleaning the oven, remove the
shelves, the broiler pan, gridand othercookware,
• Clean only parts listed in this Use and Care
Guide.
, II Keep the range clean and free of accumula-
tions of grease or spillovers, which may
ignite.
Be sure to wipe up excess spillage before
starting the self-clean cycle.
If the self-cleaning mode malfunctions, turn
the oven off and disconnect the power supply.
Have it serviced by a qualified technician.
SAVE THESE
INSTRUCTIONS

Features of Your Range
NOTE: Not all models have all features.
Appearance of features varies.
Standard Twin Burners
Your range is equipped with one of the two types of surface burners shown above
C
C
O
O
O\®
| i
Feature Index see page
1 Air Intake 26
(Under Storage Drawer)
2Model and Serial Numbers
(on front frame of range,
behind the Storage Drawer)
.....3 Anti-Tip Device (Lower right 2, 3, 31,40
rear corner on range back.
See the Installation Instruction&)
4 Oven Bottom 27
5 Oven Interior Light 12, 2i, 28
6 Oven Light oN/OFF switch ..... 12
(on some models)
7 Cooktop 26
8Oven Control, Clock and Timer 8, 9, 131
15-17, 19,
21-23, 26
9 Oven Vent 5, 12, 26
10 Fluorescent Surface Light 27"
(on some models)
Feature Index see page
11 Grates, Drip Pans(0n some ...... 3, 4, 10-12,
models) and Surface Burners 24-26
_12Surface Burner C0ntroi Knobs 41 11,26 .....
13 Oven Door Latch 21,22
Use for self-cleaning cycle only,
14 Oven Shelf Supp0rts 13, i7, 20,
Shelf positions for cooking are 22, 23
suggested in the Baking,
Roasting and Broiling sections.
i5 0ven Shelves with Stop-Locks 5, 13-15,
Easily removed or repositioned 17-19,
on shelf support& 21-23, 27
16 Lift-Off Oven Door 3, 6, 21,28
Easily removed for oven cleaning.
17 Storage Drawer 3, 29
18 Broiler Pan and Grid 5, 6, 17,
Do not clean in the 19-2'1,27
self-cleaning oven.
7

Features of Your Oven Control (appearancemay vary)
1. CLEAR/OFF. Press this pad to cancel all oven
operations except the clock and timer.
2, PROGRAM STATUS. Words light up in the dis-
play to indicate what is in the time display°
Programmed information can be displayed at any
time by pressing the pad of the operation you
want to see° For example, you can display the cur-
rent time of day while the timer is counting down
by pressing the CLOCK pad.
3, TIME DISPLAY. Shows the time of day, the times
set for the timer or automatic oven operation.
4. OVEN TEMPERATURE AND BROIL DISPLAY,
Shows the oven temperature or the broil setting
selected.
5. FUNCTION INDICATORS, Lights up to show
whether the oven is in the bake, broil or self°clean
mode,
6. INCREASE. Short taps to this pad increase the
time or temperature by small amounts° Press and
hold the pad to increase the time or temperature
by larger amounts.
7. DECREASE. Short taps to this pad decrease the
time or temperature by small amounts, Press and
hold the pad to decrease the time or temperature
by larger amounts°
8. BAKE. Press this pad to select the bake function.
9. BROIL. Press this pad to select the broil function.
10. CLEAN. Press this pad to select the self-cleaning
function. See Operating the Self-Cleaning Oven
section.
1'1. COOK TIME. Press this pad for Timed Baking
operations,
12. STOP TIME, Use this pad along with the COOK
TIME or the CLEAN pad to set the oven to start
and stop automatically at a time you select.
'13, CLOCK, To set the clock, first press the CLOCK
pad, Then press the INCREASE or DECREASE
pad to set the time of day. Press the CLOCK pad
to start,
'14. TIMER. Press this pad to select timer function,
The timer does not control oven operations, The
timer can time up to 9 hours and 55 minutes°
To set timer, first press the TIMER pad, Then
press the INCREASE or DECREASE pads to
change the time,
To cancel the timer, press and hold the TIMER
pad until the word "TIMER" disappears from the
display,
If "F-- and a number" flash in the display and
the oven control signals, this indicates func-
tion error code. Press the CLEAR/OFF pad.
Allow the oven to cool for one hour_ Put the oven
back into operation. If function error code
repeats, disconnect power to the oven and call
for service,

Oven Control, Clock and Timer
Clock
The clock must be set for the automatic oven timing
functions to work properly. The time of day cannot be
changed during a Timed Baking or a Self-Cleaning
cycle°
To Set the Clock:
1. Press the CLOCK pad.
2. ress the INCREASE or DECREASE pad
to set the time of day.
G
3. Press the CLOCK pad to start°
Power Outage
After a power outage, when power is restored the dis-
play will flash and time shown will no longer be cor-
rect-for example after a 5-minute power interruption
the clock will be 5 minutes slow.
All other functions that were in operation when the
power went out will have to be programmed again.
Timer
The timer is a minute timer only; it does not control
oven operations. The maximum setting on the timer
is 9 hours and 55 minutes°
To Set the Timer:
1. Press the TIMER pad.
2. ress the INCREASE or DECREASE pad
to set the amount of time on the timer.
The timer wilt start automatically within a
[_ few seconds of releasing the INCREASE or
DECREASE pad.
The timer, as you are setting it, will display
seconds until 1 minute is reached°
Then it will display minutes and seconds until 60
minutes is reached° After 60 minutes, it will display
hours ("HR" now appears in display) and minutes
until the maximum time of 9 hours and 55 minutes
is reached.
To Reset the Timer:
If "TIMER" is displayed, press the INCREASE or
DECREASE pad until the desired time is reached.
If "TIMER" is not displayed, press the "TIMER" pad
first, then follow the instructions above to set the timer.
To Cancel the Timer:
Press and hold the TIMER pad until the word
"TIMER" disappears from the display.
End of Cycle Tones
The end of cycle tone is a series of three beeps fol-
lowed by one beep every six seconds. If you would
like to remove the signal that beeps every six
seconds, press and hold the CLEAR/OFF pad for 10
seconds.
To return the signal that beeps every six seconds,
press and hold the CLEAR/OFF pad for t0 seconds°
Display Messages
If "door" appears in the display, the oven door
is open. If "LOCK" appears in the display, the oven
door is in the locked position. BAKE, BROIL and
COOK TIME cannot be set if the door is in the locked
position°

How Does This Cooktop Compare to Your Old One?
Your new cooktop has gas burners. If you are used to
cooking with induction or other electric surface units,
you will notice some differences when you use gas
burners°
The best types of cookware to use, plus heat-up and
cool-down times, depend upon the type of burner or
surface unit you have_
The following chart will help you to understand the dif-
ferences between gas burner cooktops and any other
type of cook'top you may have used in the past.
Type of Cooktop Description How it Works
Gas Burners Regular or sealed Flames heat the pans directly,, Pan flatness is not critical to cooking results,
gas burners use but pans should be well balanced. Gas burners heat the pan right away and
either LP gas change heat settings right away,, When you turn the control off, cooking stops
or natural gas. right away.
Electric Coil
@
Solid Disk
Q
Radiant (Glass
Ceramic) Cooktop
©
Induction
Flattened metal
tubing containing
electric resistance
wire suspended
over a drip pan.
Solid cast iron
disk sealed to the
cooktop surface,
Electric coils
under a glass-
ceramic cooktop,
High frequency
induction coils
under a glass
surface.
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 not
change heat settings as quickly as gas or induction. Electric coils stay hot
enough to continue cooking for a short 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.
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 isturned off_ Remove the pan from the
surface unit if you want cooking to stop,
Pans must be made of ferrous metals (metal that attracts a magnet)° Heat is
produced by a magnetic circuit between the col! and the pan, Heats up right
away and changes heat settings right away, like a gas cooktop, After turning
the control off, the glass cook*top is hot from the heat of the pan, but cooking
stops right away.
10

Surface Cooking
Lighting Instructions
Your surface burners are lighted by electric ignition,
eliminating the need for standing pilots with constantly
burning flames.
In case of a power failure, you can light the surface
burners on your range with a match. Hold a lighted
match to the burner, then turn the knob to the LITE
position° Use extreme caution when lighting burn-
ers in this manner.
Surface burners in use when an electrical power fail-
ure occurs will continue to operate normally.
The electrode of the spark igniter is exposed.
When one burner is turned to LITE, all the burn-
ers spark. Do not disassemble or clean around
any burner while another bumer is on. An electric
shock may result, which could cause you to knock
over hot cookware°
Surface Burner Controls
The knobs that turn the surface burners on and off are
located on the control panel in front of the bumerso
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:
o 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 a very low
simmer setting.
=The right front burner is higher powered than the
others and will bring liquids to a boil quicker
(natural gas installations only).
Surface Light (on some models)
Use the switch on the control panel to turn the light
on and off.
Before Lighting a Burner
°If drip pans are supplied with your range, they should
be used at all times,
•Make sure all grates on the range are in place before
using any burner_
To Light a Surface Burner
Push the control knob in and turn it
to LITE. You will hear a little clicking
noise--the sound of the electric spark
igniting the burner_
After Lighting a Burner
-After the burner ignites, turn the knob to adjust the
flame size.
o Check to be sure the burner you turned on is the one
you want to use.
oDo not operate a burner for extended periods of time
without having cookware on the grate° The finish on
the grate may chip without cookware to absorb the
heat°
°Be sure the burners and grates are cool before you
place your hand, a pot 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 a gas burner should match the
cookware you are using.
FOR SAFE HANDLING OF
COOKWARE NEVER LET ...._
: :::::
THE FLAME EXTEND UP
THE SIDES OF THE
COOKWARE. Any flame _,
larger than the bottom of the
cookware is wasted and
only serves to heat the handle°
(continued next page)
11

Surface Cooking (continued) Using "YourOven
Top-of-Range Cookware
Aluminum: Medium-weight cookware is recommend-
ed 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 sat-
isfactory results,
Enamelware: Under some conditions, the enamel of
some cookware may melt, Follow cookware manufac-
turer'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 con-
ducts heat very stowly.,
Heatproof Glass Ceramic: Can be used for either
surface or oven cooking. It conducts heat very slowly
and cools very slowly,, Check cookware manufactur-
er's directions to be sure it can be used on gas
ranges.
Stainless Steel: This metal alone has poor heating
properties and is usually combined with copper, alu-
minum or other metals for improved heat distribution.
Combination metal skillets generally work satisfactorily if
used at medium heat as the manufacturer recommends.
Wok Cooking (onmodels with sealed burners)
We recommend that you
use only a flat-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.
You could be seriously burned if the wok tipped over.
Stove Top Grills (onmodels with sealed burners)
Do not use stove top grills _,;L_,,,
on your sealed gas burn- ,,_ii;_}
ers. If you use the stove
top grill on the sealed gas
burner it wilt cause incom-
plete combustion and can ,,,_F!:I!E_I_i_.... '_i!iit
result in exposure to car-
bon monoxide levels above allowable current stan-
dards. This can be hazardous to your health_
Before Using "YourOven
Be sure you understand how to set the control proper-
lyo Practice removing and replacing the shelves while
the oven is cool Read the information and tips on the
following pages. Keep this manual handy where you
can refer to it, especially during the first weeks of
using your new range,
Electric ignition
The oven burner and broil burner are lighted by
electric ignition.
To light either burner, press the pad for the desired
function and press the INCREASE or DECREASE
pad until the desired temperature is displayed° The
burner should ignite within 30-90 seconds°
After the oven reaches the selected temperature, the
oven burner cycles--off completely, then on with a full
flame--to keep the oven temperature controlled°
Power Outage
CAUTION: Do not make any attempt to operate
the electric ignition oven during an electrical
power failure° The oven or broiler cannot be fit
during a power failure_ Gas will not flow unless
the glow bar is hot.
If the oven is in use when a power failure occurs,
the oven burner shuts off and cannot be re-lit until
power is restored,
Oven Light
Use the switch on the control panel to turn the light on
and off°
12
Oven Vents
The oven is vented through duct openings at the rear
of the cooktop. See the Features section. Do not block
these openings when cooking in the oven_it is impor-
tant that the flow of hot air from the oven and fresh air
to the oven burners be uninterrupted.
• The vent openings and nearby surfaces may
become hot. Do not touch them.
• Handles of pots and pans on the cooktop may
become hot if left too close to the vent.
°Do not leave plastic
items on the cooktop--
they may melt if left
too close to the vent.
=Metal items will be-
come very hot if they
are left on the cooktop
and could cause burns.
Vent appearance and
location vary

Baking
•Do not leave any items on the cooktop. The hot
air from the vent may ignite flammable items and will
increase pressure in closed containers, which may
cause them to burst.
Oven Shelves
The shelves are designed
with stop-locks so when
placed correctly on the
shelf supports, they will
stop before coming com-
pletely out of the oven and
will not tilt when you are
removing food from them
or placing food on them.
When placing cookware on a shelf, pull the shelf out
to the bump on the shelf support. Place the cookware
on the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.
To remove a shelf from
the oven, pull the shelf
toward you, tilt the front end
upward and pull the shelf
o_.
To replace, place the shelf
on the shelf support with
the stop-locks (curved
extension under the shelf)
facing up and toward the rear of the oven. Tilt up the
front and push the shelf toward the back of the oven
until it goes past the bump on the shelf support. Then
lower the front of the shelf and push it all the way
back.
Shelf Positions
The oven has five shelf
supports for baking and
roasting--A (bottom), B, C, D
and E (top)° It also has a spe-
cial tow shelf position, (R) for
roasting extra large items,
such as a large turkey. The
shelf is not designed to slide
out at this position. The shelf
positions for cooking are sug-
gested in the Baking, Roasting and Broiling sections.
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.
Do not lock the oven door with the latch during
baking. The latch is used for self-cleaning only.
Your oven temperature is controlled very accurately
using an oven control system° It is recommended that
you operate the range for a number of weeks using
the time given on recipes as a guide to become famil-
iar with your new oven's performance. If you think
an adjustment is necessary, see the Adjust the Oven
Thermostat section.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in the
correct position before you turn the oven on_
1. Press the BAKE pad.
2. Press the INCREASE or DECREASE pad until the
desired temperature is displayed.
The word "ON" and "100 °'' (38°C) will be displayed.
As the oven heats up, the display will show the
changing temperature_ When the oven reaches the
set temperature, a tone will sound.
3. Press the CLEAR/OFF pad when baking is finished
and then remove the food from the oven.
To change the oven temperature during
the BAKE cycle, press the BAKE pad and then
the INCREASE or DECREASE pad to get new
temperature.
Oven Shelves
Arrange the oven shelf
or shelves in the
desired locations while
the oven is cool. The
correct shelf position
depends on the kind of
food and the browning
desired. As a general
rule, place most foods
0
O
0
0
0
0
in the middle of the oven, on either shelf position B or
C. See the chart for suggested shelf positions..
(continued next page)
Automatic Oven Shut Off
As a safety feature, this oven will automatically shut
itself off if it has been left on for more than 12 hours° 13

Baking (continued!
Type of Food Shelf Position
Angel food cake A
, , , , ,,, .....................
Biscuits or muffins B or C
Cookies or cupcakes B or C
Brownies B or C
Layer cakes B or C
Bundt or pound cakes A or B
Pies or pie shells B or C
,,, ,, ,,,,...........
Frozen pies A (on cookie sheet)
Casseroles B or C
Roasting B or R
Preheating
Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified tempera-
ture before putting the food in the oven° To preheat,
set the oven at the correct temperature--selecting a
higher temperature does not shorten preheat time..
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads° For most
casseroles and roasts, preheating is not necessary°
For ovens without a preheat indicator light or tone,
preheat 10 minutes. After the oven is preheated place
the food in the oven as quickly as possible to prevent
heat from escaping.
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_
°Shiny, 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
be reduced by 25°F (13°C)o
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 11/z-inch (2.5-to 4-cm) 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.
Baking Guides
When using prepared baking mixes, follow package
recipe or instructions for the best baking results.
Cookies
When baking cookies, fiat
cookie sheets (without
sides) produce better-look-
ing cookies. Cookies baked
in a jelly roll pan (short
sides all around) may have
darker edges and pale or
light browning may occur_
Do not use a cookie sheet so large that it touches
the walls or the door of the oven.
For best results, use only one cookie sheet in the
oven at a time.
Pies
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust° Frozen pies in foil
pans should be placed on an aluminum cookie sheet
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.
Cakes
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products. A
cake baked in a pan larger than the recipe recom-
mended will usually be crisper, thinner and drier than
it should be_ If baked in a pan smaller than recom-
mended, it may be undercooked and batter may over-
flow,, Check the recipe to make sure the pan size used
is the one recommended.
Aluminum Foil
Never entirely cover a shelf
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 spiltover by
placing it on a lower shelf sev-
eral inches below the food°
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 30-40 minutes".
DO NOT open the door to check until the minimum
time. Opening the oven door frequently during cook-
ing allows heat to escape and makes baking times
longer. Your baking results may also be affected_
14

Timed Baking
How to Time Bake
Do not lock the oven door with the latch during
baking. The latch is used for self-cleaning only.
The oven control allows you to turn the oven on or off
automatically at specific times that you set. Examples
of Immediate Start (oven turns on now and you set it
to turn off automatically) and Delay Start and Stop
(setting the oven to turn on automatically at a later
time and turn off at a preset Stop Time) will be
described.
NOTE: Before beginning, make sure the oven clock
shows the correct time of day°
To set the clock, press the CLOCK pad and then the
INCREASE or DECREASE pads to set the time of
day° Press the CLOCK pad to start.
How to Set Immediate Start and
Automatic Stop
To avoid possible burns, place the shelves in the
correct position before you turn the oven ono
The oven will turn on immediately and cook for a
selected length of time° At the end of the Cook Time,
the oven will turn off automatically°
1. Press the COOK TIME pad,
Press the INCREASE pad until the desired
length of baking time appears in the dis-
playo
Press the BAKE pad. An attention tone will
occur if step 3 is not done.
4o Press the INCREASE or DECREASE pad untiI the
desired temperature is displayed.
The oven will start immediately. The word "ON" and
"100 °" (38°C) will be displayed. The Cook time will
begin to count down. As the oven heats up, the dis-
play will show the changing temperature_ When the
oven reaches the temperature you set, a tone wilt
sound° The oven will continue to cook for the pro-
grammed amount of time, then shut off automatically.
5. Remove the food from the oven. Remember, even
though the oven shuts off automatically, foods con-
tinue cooking after the controls are off.
NOTE: Foods that spoil easily such as milk, eggs,
fish, stuffings, poultry and pork should not be allowed
to sit out for more than one hour before or after cook-
ing. Room temperature promotes the growth of harm-
ful bacteria. Be sure the oven light is off because heat
from the bulb will speed harmful bacteria growth°
How to Set Delay Start and
Automatic Stop
Quick Reminder:
1. Press the COOK TIME pad.
2. Press the INCREASE or DECREASE pad to
set the cooking time.
3. Press the STOP TIME pad_
4, Press the INCREASE or DECREASE pad until
the desired Stop Time appears in the display,
5. Press the BAKE pad.
6. Press the INCREASE or DECREASE pad to
select the oven temperature.
You can set the oven control to delay-start the oven,
cook for a specific length of time and then turn off
automatically.
For example: Let's say it's 2:00 and dinner time is
shortly after 7:00, The recipe suggests 3 hours bak-
ing time at 325°F (160°C), Here's how:
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
1, Press the COOK TIME pad,
Press the INCREASE pad until "3HR:00"
appears in the display, A Cook Time of 3
hours now appears in the display.
Press the STOP TIME pad.
The display prompts you to set the Stop Time you
want. It also shows the earliest Stop Time you can set.
In this example, "5:00" and "STOP TIME" appear in
the display. The control automatically sets the Stop
Time by adding the Cook Time to the time of day. In
this example, the time of day is 2:00 and the Cook
Time is 3 hours° Adding 3 hours to the time of day
equals 5:00.
4. Change the Stop Time from 5:00 to 7:00 by
pressing the INCREASE pad until "7:00"
and Stop Time appear in the display. The
words "DELAY TIMED BAKE" appear in the
display, (continued next page)
15

Timed Baking (continued)
5. Press the BAKE pad.
NOTE:
Press the INCREASE or DECREASE pad
until "325 °" (160°C) is displayed.
At 4:00, the oven will turn on automatically.
The word "ON" and "I00 °" (38°C) will be
displayed° The Cook Time will begin to
count down. As the oven heats up, the dis-
play will show the changing temperature.
The oven will continue to cook for the
programmed 3 hours and wil! shut off auto-
matically at 7:00_
Press the CLEAR!OFF pad to clear the dis-
play if necessary. Remove the food from
the oven. Remember, even though the
oven shuts off automatically, foods continue
cooking after the controls are off_
*The tow temperature zone of this range [between
150 °and 200°F (65 ° and 93°C)] is available to keep
hot cooked foods warm° Food kept in the oven
longer than two hours at these low temperatures
may spoil
° Foods that spoil easily such as milk, eggs, fish, stuff-
ings, poultry and pork should not be allowed to sit
out for more than one hour before or after cooking°
Room temperature promotes the growth of harmful
bacteria° Be sure the oven light is off because heat
from the bulb will speed harmful bacteria growth°
Adjust the Oven
Thermostat-Do It Yourself!
You may feel that your new oven cooks differently
than the one it replaced. We recommend that you
use your new oven for afew weeks to become more
familiar with it, following the times given in your
recipes as a guide°
If you think your new oven is too hot or too cold,
you can adjust the thermostat yourself. If you think
it is too hot, adjust the thermostat to make it cooler.
If you think it is too cool, adjust the thermostat to make
it hotter.
We do not recommend the use of inexpensive
thermometers, such as those found in grocery
stores, to check the temperature setting of your new
oven, These thermometers may vary 20-40°F
(11-22°C)_
To Adjust the Thermostat:
1, Press the BAKE pad.
2. Select an oven temperature between 500 °and
550°F (260 °and 287°C)_
3. Immediately, before the BAKE indicator stops flash-
ing, press and hold the BAKE pad for about 4 sec-
onds. The display wilt change to the oven adjust-
ment display,
4. The oven thermostat can be adjusted up to
(+) 35°F (20°C) hotter or (-) 35°F (20°C)
cooler° Use the INCREASE or DECREASE
pads to select the desired change in the
display.
5. When you have made the adjustment,
press the CLEAR/OFF pad to go back to
the time of day display. Use your oven as
you would normally.
NOTE: This adjustment will not affect the broiling
or self-cleaning temperatures, It will be retained in
memory after apower failure.
Air Adjustment Shutter for Oven Burners
The air adjustment shutter for the bottom burner regu-
lates the flow of air to the flames°
See the Installation Instructions section of this manual
for instructions for location and proper adjustment of
the shutter,
16

Roasting
Do not lock the oven door with the latch during
roasting. The latch is used for self-cleaning only.
Roasting is cooking by dry heal Tender meat or poul-
try can be roasted uncovered in your oven. Roasting
temperatures, which should be low and steady, keep
spattering to a minimum.
Roasting is really a baking procedure used for meats.
Therefore the oven controls are set for Baking or
Timed Baking° (You may hear a slight clicking sound
indicating the oven is working properly). Timed Baking
will turn the oven on and off automatically°
Most meats continue to cook slightly while standing,
after being removed from the oven. The standing time
recommended for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. The internal temperature will rise about 5° to
10°F (3 ° to 6°C); to compensate for the temperature
rise, if desired, remove the roast from oven sooner [at
5° to 10°F (3 °to 6°C) less than the temperature in the
Roasting Guide].
Remember that food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
The oven has a special
low shelf support (R) just
above the oven bottom..
Use it when extra cooking
space is needed, for
example, when roasting a
large turkey. This shelf is
not designed to slide out
at this position.
1. Position the oven shelf
on shelf support (B) for
small roasts [3 to 5
pounds (1.3 to 2,3 kg)]
and on shelf support
(R) for larger roasts.
2. Check the weight of the meat. Place the meat fat-
side-up or the poultry breast-side-up on roasting
grid in a shallow pan. The melting fat will baste the
meat. Select a pan as close to the side of the meat
as possible_ (The broiler pan with grid is a good pan
for this.)
3. Press the BAKE pad.
4. Press the INCREASE or DECREASE pad°
Continue pressing until the desired temper-
ature is displayed.
When the oven starts to heat, the word "ON" and the
changing oven temperature, starting at 100°F (38°C),
will be displayed. When the oven reaches the temper-
ature you set, a tone will sound°
5. Press the CLEAR!OFF when roasting is fin-
ished and then remove the food from the
oven.
To change the oven temperature during
roasting, press the BAKE pad and then the
INCREASE or DECREASE pad to get the new
temperature.
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)
Frozen Roasts
Frozen roasts of beef, pork, lamb, etco, can be started
without thawing, but allow 15 to 25 minutes per pound
additional time [15 minutes per pound (450 grams) for
roasts under 5 pounds (2.3 kg), more time for larger
roasts].
Make sure poultry is thawed before roasting°
Unthawed poultry often does not cook evenly. Some
commercial frozen poultry can be cooked successfully
without thawing° Follow the directions given on the
package label.
Dual Shelf Cooking
This allows more than one food to be cooked at
the same time. For example: While roasting a 20-lb.
(10 kg) turkey on shelf (R), a second shelf (if so
equipped) may be added on position D so that scal-
loped potatoes can be cooked at the same timer
Calculate the total cooking time to enable both dishes
to complete cooking at the same time. Allow 15 to 20
minutes of additional cooking time for the potatoes.
Roasting Guide
Oven Internal
Type Temperature Doneness Temperature
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
325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3 to 5 Ibs. 6 to 8 Ibs,
(1,4 to 2.3 kg) (2.7 to 3.6 kg)
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
140-150°F (60-66°C)1 -
150-160°F (66-71 °C)
170-'185°F (77-85°C)
140-I50°F (60-66°C)I -
150-I60°F (66-71 °C)
170-185°F (77-85°C)
170-180°F (77-82°0)
170-180°F (77-82°C)
325°F (163°C)
325°F (163°C)
350°F (177°C)
325°F (163°C)
To Warm:
Well Done:
Well Done:
Well Done:
18-23 minutes per pound
(450 grams) any weight
3 to 5 lbs. Over 5 Ibs.
(1,4 to 2.3 kg) (2.3 kg)
35-40 3('}-35
35-40
10 to 15 Ibs. Over 15 Ibs.
(4.5 to 6,8 kg) (6.8 kg)
16-22 12-19
115-125°F (46-52°C)
185-190°F (85-88=C)
185-190°F (85-88°C)
In thigh:
185-190°F (85-88°C)
*For boneless rolled roasts over 6" (t5 cm) thick, add 5 to 10 minutes per pound (450 grams) to times given above,
-[rThe U.S. Department of Agriculture says, "Rare beef is popular, but you should know that cooking it to only 140°F.
(60°C) means some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide,.
USDA Revo June 1985o)
I8

Broiling
Do not lock the oven door with the latch during
broiling. The latch is used for self-cleaning only.
Broiling is cooking food by direct heat from above the
food. Most fish and tender cuts of meat can be
broiled_ Follow these directions to keep spattering and
smoking to a minimum.
The oven door should be closed during broiling.
Turn the food only once
during cooking° Time the
foods for the first side
according to the Broiling
Guide°
Turn the food, then use
the times given for the
second side as a guide to
the preferred doneness
1o If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2" (5 cm) apart°
If desired, the fat may be trimmed, leaving a layer
about 1/8" (3 mm) thick.
2. Place the meat on the broiler grid in the broiler pan
which comes with the ranger Always use the grid
so fat drips into the broiler pan; otherwise the juices
may become hot enough to catch fire.
3. Position the shelf on the recommended shelf posi-
tion as suggested in Broiling Guide.
4. Close the oven door but do not latch it. If the door
latch is moved to the right during a broil opera-
tion the door may lock and you may not be able
to open it until the oven cools.
5, Press the BROIL pad°
6. Press the INCREASE pad once for LO Broil
(450°F or 232°C) or twice for H! Broil
(550°F or 287°C).
To change from HI Broil to LO Broil, press
the DECREASE pad once.
7.When broiling is completed press the
CLEAR/OFF pad. Serve the food immedi-
ately, and leave the pan outside the oven to
cool during the mea! for easiest cleaning
Use of Aluminum Foil
You can use aluminum foil
to line your broiler pan
and broiler grid. However,
you must mold the foil
tightly to the grid and cut
slits in it just like the grid°
Without the slits, the foil
will prevent fat and meat juices from draining 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 broiting_
Questions &Answers
Q. When broiling, is it necessary to always use a
grid in the pan?
A. Yes, Using the grid suspends the meat over the
pan_ As the meat cooks, the juices fall into the pan,
thus keeping the meat drier. ,Juices are protected
by the grid and stay cooler, thus preventing exces-
sive spatter and smoking°
Qo Should I salt the meat before broiling?
A. Noo Salt draws out the juices and allows them to
evaporate Always salt after cooking° Turn the
meat with tongs; piercing the meat with a fork also
allows the juices to escape° When broiling poultry
or fish, brush each side often with butter
Q. Why are my meats not turning out as brown as
they should?
A. Check to see if you are using the recommended
shelf position, Broil for the longest period of time
indicated in the Broiling Guide. Turn the food only
once during broiling.
(continued next page)
19

Broiling Guide (continued)
The oven door must be closed during broiling.
oAlways use the broiler pan and grid that comes with
your range. It is designed to minimize smoking and
spattering by trapping juices in the shielded lower
part of the pan°
•For steaks and chops, slash fat evenly around out-
side edges of meat. To slash, cut crosswise through
outer fat surface just to the edge of the meat. Use
tongs to turn meat over to prevent piercing the meat
and losing juices.
• If desired, marinate meats or chicken before broiling.
Or brush with barbecue sauce last 5 to 10 minutes only.
When arranging food on the pan, do not let fatty
edges hang over the sides because dripping fat
could soil the oven.
• Broiler compartment does not need to be preheated,
However, for very thin foods, or to increase brown-
ing, preheat if desired.
• Use LO Broil to cook foods such as poultry or thick
pork chops thoroughly without over browning them.
° Frozen steaks can be broiled by positioning the broil-
er pan and grid at next lowest shelf position and
increasing cooking time given in this guide 1½ times
per side_
Shelf 1st Side 2nd Side
Food Position Minutes Minutes
Bacon C3½ 3
C 10-11
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Chicken
Quantity andtor
Thickness
1/2-1b. (227 g)
(about 8 thin slices)
!-Ib, (450 g) (4 patties)
t/2"-3/4" thick (13-19 mm)
1" thick (2.5 cm)
[1-t½ Ibs
(450 g to 680 g)]
1½" thick (3..8 cm)
[2-2½ Ibso
(907 g to 1.13 kg)]
1 whole
[2 to 2½-1bs.,
(907 g to 1,13 kg)]
split lengthwise
Bakery Products
Bread (Toast) or 2-4 slices
Toaster Pastries t pkg. (2)
English Muffins 2-split
Lobster Tails 2-4
[6 to 8-oz. each
(170 g to 227 g)]
t,,,,,,,,,,,,,,, ............... , ...... , i , ,
Fish 1-lb. (450 g) fillets B
1/4"--1/2" thick
(6 -13 ram)
Ham Slices 1" thick (2.5 cm) C
Precooked
Pork Chops 2 [1/2" thick (13 mm)] B 10
Well Done 2 [1" thick (2.5 cm)], B 13
about 1 lb. (450 g)
!................, ..... ,, ,,,,.................... ,,i ..... ,, i ]
B 9
B 12
B 13
B 10
B 12-15
B 25
B 30-35
C 2-3
C 3-5
C 13-16
5
8
Comments
[Aira'nge in singieiayer
4-5 space evenly° Up to 8 patties take
about same time.
7 Steaks less than 1" (2,5 cm)
5-6 cook through before browning,
8-9 Pan frying is recommended.
6-7 Slash fat,
10-12
16-18
25-30 Reduce times about 5 to 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.
Cut through back of shell, spread
open. Brush with melted butter
before broiling and after half of
broiling time.
5 Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired,, Preheat broiler to
..........increase browning. ......
8 Increase times 5 to 10 minutes per side
for 11_,, (3.8 cm) thick or home cured.
4-5 Slash fat.
9-12
Do not
turn over.
Lamb Chops
Medium
i Welt Done
Medium
Well Done
Wieners,
similar precooked
i sausages, bratwurst
2 [1" thick (25 cm)], B 8
about 10-12 oz. B 10
(284-340 g)
2 [1½" thick (3.8 cm)], B 10
about 1 lb. (450 g) B 17
1-1b. (450 g) C 6
pkg_ (t0)
4-7
'10
4-6
12-14
1-2
Slash fat.
If desiredl split sausages in half length-
wise; cut into 5-6" (13-15 cm) pieces.,
2O