Sears 72671 User manual

6E/.aR8
GAS
RANGE
OWNER'S
MANUAL
Model Numbers:
72671 75478
72675 75571
72676 75575
72678 75576
73271 75578
73278 75671
73465 75675
75371 75676
75375 75678
75376 75681
75378 75685
75471
Safety Instructions
And-Tip Device 2,3, 34,42
Important Safety Instructions 2-6
Care & Maintenance
BeforeYou Call for Service 43-45
Care andCleaning 27-32
Consumer Services 46,48
Repair Services 46
Thermostat Adjustment 19
Warranty 47
Installation Instructions
Air Adjustment 40,4 I
Anti-Tip Device 34,42
Connect the Rangeto Gas 36-38
Dimensions & Clearances 33
Electrical Connections 38,39
LP 42
Operation
FeaturesofYour Range 7
Baking i5-18
Broiling/Broiling Guide 22,23
Oven Control, Ctock andTimer I1, 12
Roasting,RoastingGuide 20,21
SurfaceCooking 9, 10
,,,, ,,,
Sears, Roebuck and Co., Hoffman Estates, IL 60179 U.S.A.
Caution:
Read and Follow
All Safety Rules
and Operating
Instructions
Before First Use
of This Appliance.
IB3055_0P053
SR4;_45
437 CG
Prln_d _n_ Un_ed Srat_

Important Safety Instructions
Read all instructions before using this appliance.
IMPORTANT SAFETY NOTICE
WAR_'_ING: If the information in this manual
is not followed exactly, a fire or explosion may
result causing property damage, personal
injury or death.
--Do not store or use gasoline or other
flammable vapors and liquids in the vicinity
of this or any other appliance.
--WHAT TO DO IF YOU SMELL C_hS
•Do not try to fight 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 suppliers
instructions.
• If you cannot reach your gas supplier, call
the fire department.
--Installation and service must be performed
by a qualified installer, service agency or the
gas supplier.
• The C_tlffornia 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 m warn
customers of potential exposure to such substances.
Gas appliances cause minor exposure to four of
these substances, namely benzene, carbon
monoxide, formaldehyde and soot, caused primarily
by the 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 substances 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.
WhenYou GetYour Range
A WARNING
•ALL RANGES CAN TIP
,INJURY TO PERSONS
COULD RESULT
• INSTALL ANTI-TIP
DEVICES PACKED
WITH RANGE
- SEE INSTALLATION
INSTRUCTIONS
Have the installer show you the
location of the range gas shut-off
valve and how to shut it off if
necessary.
Have your range installed and
properly grounded by a qualified
installer in accordance with the
Installation Instructions. Any
adjustment and service should be
performed only by qualified gas
range installers or service technicians_
Plug your range (electric ignition models only)
into a120-volt grounded outlet only. Do not remove
the round grounding prong from the plug. If in doubt
about the grounding of the home electrical system, it
is your personal responsibility and obligation to have
an ungrounded outlet replaced with a properly
grounded, three-prong outlet in accordance with the
National Electrical Code. In Canada, the appliance
must be electrically grounded in accordance with the
Canadian Electrical Code Do not use an extension
cord with this appliance.

*Do not attempt to repair or replace any part of
your range unless it is specifically recommended
in this manual. All other servicing should be
referred to a qualified technician
"Be sure all packing materials are removed from
the range before operating it 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 arange, high floor
temperatures may result and 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,
° Be sure your range is correctly adjusted by a
qualified 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: The conversion of your range to LP gas
must be made by a qualified LP installer in accordance
with the manufacturer's instructions and all codes
and requirements of the authority having jurisdiction,
Failure to follow these instructions could result in
serious injury or property damage. The qualified
agency performing this work assumes responsibility
for the conversion.
UsingYour Range
•Do not leave children alone
or unattended where arange
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 some models) or cooktop. They could
damage the range and even tip it over, causing severe
persona! injury.
•Let the burner grates and other surfaces cool
before touching them or leaving them where
children can reach them.
iiWAt/.NING---
All ranges can tip and injury could
result. To prevent accidental
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 wail for any reason,
make sure the deviceis properly engaged when you push
the range back against the wall If it is not, there is a
possiblerisk of the range ripping 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°
oFor your safety, never use . : ;!
your appliance for wamdng
or heating the room.
•CAUTION: ITEMS OF
INTEREST TO CHILDREN
SHOULD NOT BE STORED
IN CABINETS ABOVE A
RANGE OR ON THE
BACKSPLASH OF A
RANGE--CHILDREN
CLIMBING ON THE RANGE
TO REACH ITEMS COULD
BE SERIOUSLY INJURED.
(continued next page)

Important Safety Instructions (continued)
• Neverwearloose fitting (.)/_
or hanging garments while _0 ! /(_ \
using the appliance. Be " '*:'
carefi_ when reaching for
items stored in cabinets over
the cooktopo Flammable
material could be ignited if
brought in contact with flames or
hot oven surfaces and may cause severe burns.
• Do not use water on _
grease fires. Never pick
up a flaming pan. Turn
the controls off. Smother a
flaming pan on asurface
unit by covering the pan
completely with aweI!-
fitting lid, cookie sheet or
flat tray. Use amulti-
purpose dry chemical o r
foam-type fire extinguisher.
Flaming grease outside a pan can be put out by coveting
it with baking soda or, if available, by using a mtdti-
purpose dry chemical or foam-type fire extinguisher.
Flame in the oven can be smothered completely by
closing the oven door and turning the oven off or by
using a multi-purpose dry chemical or foam-type fire
extinguisher.
• Do not store flammable
materials in an oven,
range broiler or storage
drawer, or near the
cooktop.
• Do not store or use
combustible materials,
gasoline or other flammable vapors and fiquids 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 temperature
of at least 170°E (77°C.). This assures that, in the
remote possibility that trichina may be present in the
meat, it will be killed and the meat will be safe to eat.
Surface Cooking
•Always use the LITE position (on models with
electric ignition) or the HI position (on models
with standing pilots) when igniting the top
burners 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.
• Adjust the top burner flame size so it does not
extend beyond the edge of the cook'ware. Excessive
flame is hazardous.
• Use only dry pot holders--moist or damp pot holders
on hot surfaces may result in burns from steam.
•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, ignidon of
flammable materials and spillage, turn cookware
handles toward the side or back of the range without
letting them extend 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 with
correct combustion. Air openings are located in the
following places:
--Oven vent at the rear of' the cooktop.
---_r intake under the broiler drawer.
--Mr vent at the top of the oven door.

.Do not use awok on models with sealed burners
ff 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 flying 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 effective
shallow or deepffat frying. Filling the pan too full
of fat can cause spillovers when fbod is added.
.If a combination of oils or fats will be used
in frying, stir together before heating or as fats
melt slowly°
° Always heat fat slowly and watch as it heats.
°Use adeep-fat thermometer whenever possible to
prevent overheating fat beyond the smoking point.
°Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is coolo
"XVhen using glass coolcware, make sure it is
designed for top-of-range cooking.
oUse proper pan size. Avoid pans that are unstable or
easily tipped. Select cookware having flat bottoms
large enough to properly contain food and avoid
boilovers and spillovers and large enough to cover
burner grates_This will both save cleaning time and
prevent hazardous accumulations of food, since heavy
spattering or spiltovers left on the range can ignite.
Use pans with handles that can be easily grasped and
will remain cool.
°Keep all plastics away from the top burners.
*Do not leave plastic
items on me _3_-__
coo_op--mey may __ _t_.
melt if left too close _ ___.._
to the vent. Vent appearance and iocation vary
• 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_
° To avoid the possibility of aburn, 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 operatinga may spread the flames.
.If the range is located near a window, do not hang
10ng curtains that could blow over the top burners
and create a fire hazard_
*When a pilot goes out (on models with standing
pilots), you will detect a faint odor of gas as your
signal to relight the pilot° When relighting the pilot,
mal_e sure the burner controls are in the OFF
position, and follow instructions in the Installation
Instructions to relight.
oIf you smell gas, and you have already made sure the
pilots are lit (on models with standing pilots), turn
off the gas to the range and ca_ a qualified service
technician_ Never use an open flame to locate a leako
(¢ontinrled next page)

Important Safety Instructions (continued)
Baking, Broiling and Roasting
* Do not use the 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.
. Place the oven shelves in the desired position
while the oven is cool.
•Pulling out the sheff 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. Misuse could
result in a fire hazard or damage to the range.
oWhen using cooking or roasting bags in the oven,
follow the manufacturer's directionsr
° Use only glass cookware that is recommended for
use in gas ovens.
•Always remove broiler pan from the oven or the
broiler compartment as soon as you finish broiling.
Grease left in the pan can catch on fire if oven is used
without removing the grease from the broiler pan.
° When broiling, if meat is too close to the flame,
the fat may ignite. Trim excess fat to prevent
excessive flare-ups.
° 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 compartment
door closed to contain fire until it burns out.
Self-Cleaning Oven
• Do not clean the door gasket. The door gasket is
essential for a good sealo Care should be taken not to
rub, damage or move the gasket.
•Do not use oven deaners. 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 serf-cleaning the oven, remove the broiler
pan, grid, the shelves and other cookware.
• CJean only parts listed in this Use and Care Manual.
• Keep the range dean and free of accumulations of
grease or spillovers, which may ignite.
• Be sure to wipe up excess spillage before starting
the serf-dean cycle.
" If the self-cleaning mode malfimctions, 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.
O
G
o L\I
0
©
/_ urner Cap
D_p Pan
// _- 8.,.°,H°o.
i_V OHpPan
Your range is equipped with
one of the two types of surface
burners shown above,
©
Feature Index See Page
1Model and Serial Numbers
(on front frame of range,
behind the storage drawer)
2 Anti-Tip Device (Lower right 2, 3, .34, 42
rear corner on range back.
See the Installation Instructions_)
3 Oven Bottom 30, 41
4Oven Interior Light 13, 24, 31
5Oven Light Switch 13
(on some models)
6Cook*top 3-5, 29
7AUTOMATIC OVEN Light 11, t7, 18
8 Clod{ andTimer ti, 12
9 OVEN ON Light 1I, 12, 19, 25, 26
SELF CLEAN DOOR
LATCH Light 11, t9, 25, 26
PREHEATED Light I I, 12, 19
10 OVEN SET Knob 1I, 12, 17-19,
22, 25, 26
Feature Index See Page
11 Oven Vent 4, 5, 13, 29
12 Grates, Drip Pans (on some 3-5, 8-t0,
models) and Surface Burners 27, 28
I3 Surface Burner Control Knobs 9, 32
I4 oven Door Latch 17, 20, 22,
Use for self-cleaning cycle only. 25, 26
15 oven Shelf Supports 6, 14, I5,
Shelf positions for cooldng are 20, 22, 23
suggested in the Baking,
Roasting and Broiling sections.
t6 Oven Shelves with Stop-Lacks 6, 14, 15,
Easily removed or repositioned 20, 22, 23, 30
on shelf supports_
17 Lift-Off oven Door 6, 31
Easily removed for oven cleaning,
18 Storage Drawer 3, 4, 32
19 Broiler Pan and Grid Do not 6, 20,
clean in the self-cleaning oven. 22-24, 30

How Does This Cool(top Compare to
Your Old One?
Your new cooktop has gas burners. If you are used to
cooldng 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 fblIowing 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.
Type of Cook'top
Gas Burners
Hectric Coil
@
Solid Disk
c)
Radiant (Glass
Ceramic) Cooktop
0
Induction
//ittllll "*_
Description
Regular or sealed
gas burners use
either LP gas
or natural gas_
Flattened metal
tubing containing
electric resistance
wire suspended
over adrip pan.
Solid cast iron
disk sealed to the
cooktop surface-
Electric coils
under a glass
ceramic cooktop.
High frequency
induction coils
under a glass
SLitface_
How It Works
Flames heat the pans directly Pan tininess is not critical to cooking results,
but pans should be well balanced° Gas burners heat the pan right away and
change heat settings right away,When you turn the control off, cooking stops
right away.
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 afterthey 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 coulcwase, so pans must be
flat on the bottom for good cooking results. The glass cooktop stays hot
enough to continue cooking after it is turned off Remove the pan from the
surface unit if you want cooking to stop_
Pans must be made of ferrous metals (metal that arttacts a magnet). Heat is
produced by a magnetic circuit between the coil and the pan° Heats up right
away and changes heat settings right away, like a gas cooktop. After turning
the control off, the glass cooktop is hot from the heat of the pan, but cooking
stops right away.

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 march_ Hold a lighted
match to the burner, then turn the knob to the HTE
position. Use extreme caution when lighting burners
in this manner.
Surface burners in use when an electrical power failure
occurs will continue to operate normally_
The electrode of the spark igniter is exposed. When
one burner is turned to LITE, all the burners spatlc
Do not disassemble or clean around any burner while
another burner is on._An electric shock may result,
which could cause you to knock over hot cookware.
Surface Burner Controls
The knobs that turn the surface burners on and off are
located on the contro! panel in front of the burners.
The two knobs on the left control the left front and
left rear burners. The two knobs on the right control
the right front and right rear burners.
On ranges with sealed burners:
•The smaller burner (right rear position) will give
the best simmer results° It offers precise cooking
performance for delicate foods, such as sauces or
foods which need to cook over low heat for a
long time. tt 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 aBurner
•If drip pans are supplied with your range, they
should be used at all times.
• Mal_e sure all grates on the range are in place before
using any burner.
To Light aSurface 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 aBurner
•After the burner ignites, turn the knob to adjust the
flame size.
•Check to be sure the burner you turned on is the one
you want to use.
° Do not operate 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
coolcware 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 nem page)

Surface Cooking coo iouod/
Top-of-Range Coolovare
Aluminum: Medium-weight cookware is
recommended because it heats quicldy and evenly.
Most foods brown evenly in an aluminum skillet. Use
saucepans with tight-fitting lids when cootdng with
minimum amounts ofwater_
Cast-Iron: If heated slowly, most skillets will give
satisfactory results.
Enamelware: Under some conditions, the enamel of
some cookware may melto Follow cookware
manufacturer's recommendations for cooldng methods.
Glass: There are two types of glass cookware--those
for oven use only and those for top-of-range cooking
(saucepans, coffee and teapots). Glass conducts heat
very slowly.
Heatproof Glass Ceramic: Can be used for either
surface or oven cooking. It conducts heat very slowly
and cools very slowly. Check cook'ware manufacturer'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,
aluminum or other metals for improved heat
distribution. Combination metal skillets generally
work satisfactorily if used at medium heat as the
manufacturer recommends°
Wok This Way
(on models with sealed burners)
We recommend that you use
a flat-bottomed wok.. They
are available at your local
retail store.
A traditional round bottom wok can be used with
Wok Holder accessory, mode! JXWK which can be
ordered from your appliance dealer. The Wok Holder
fits on top of the range grate to provide support and
proper air circulation for traditional round bottom
woks onlyo Do not use flat bottomed woks with the
Wok Holder.
Do not use awok on any
other support rL,lg. Placing
the ring over the burner
grate may cause the burner
to work improperly, ,_:y
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 unless you are using
the Wok Holder. You could be seriously burned if the
wok tipped over.
Stove Top Grills
(on models with sealed burners)
Do not use stove top grills _r,_ ,_i_;_
on your sealed gas burners.
If you use the stove top
grill on the sealed gas
burner it will cause ..... i:
incomplete combustion
and can result in exposure to carbon monoxide levels
above allowable current standards. This can be
hazardous to your health.
10

Oven Control, Clock and Timer ( ppoa oco
P q
iUTOMAT1COVEN
,o.o<
HR MIN
HOUR MIN
'T
OVENOH
©
SELFCLEAR
DOOR
0LA't'C_
©
PREHEATED
1
VENgSET
1. COOK TIME ON/OFE Press this pad and then
press the HOUR and MIN. pads to set the amount
of time you want your food to cook. Turn the
OVEN SET knob to the desired temperature, The
oven will shut off after the Cook Time has run out,
2. TIMER ON/OFE Press this pad to select the timer
feature, The timer does not control oven operations°
The timer can time up to 11 hours and 59 minutes.
To set the timer, first press the TIMER ON/OFF
pad, Press the HOUR and MIN, pads to change
the time°
To cancel the timer, press the TIMER ONIOFF pad
until the display clears.
3. AUTOMATIC OVEN Light. This lights anytime
the oven has been programmed.
4. TIME DISPLAY. Shows the time of day and the
times set for the timer on automatic oven
operations°
5. HOUR and MIN. pads. These pads allow you to
set times up to 1t hours and 59 minutes.
.
o
SELF CLEAN DOOR lATCH Light. Glows
when the oven is in the self-dean cycle, After the
self-clean cycle, the light wilt flash. Unlatch the
door and turn the OVEN SET lmob to OFE
OVEN ON Light. Glows anytime the oven is
heating, The light will flash when the oven
automatically turns off to remind you to turn the
OVEN SET knob to OFE
8. OVEN SET Knob. Turn this Imob to the
temperature or function you want. See the Baldng,
Roasting, Broiling and Self-Cleaning sections.
9. START TIME ON/OFE Press this pad and the
HOUR and !vllN. pads to delay the starting of
your oven up to 11 hours and 59 minutes.
10. CLOCK. Press this pad before setting the
cloclc To set the clock, first press the CLOCK pad.
Then press the HOUR and MIN. pads to change
the time of day.
11. PREHEATED Indicator Light. Glows when
the oven reaches your selected remperature.
(continued next page)
I1

Oven Control, Clock and Timer (continued)
Automatic 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 Self-Cleaning cycle.
To Set the Clock:
_)1. Press the CLOCK pad.
(A_(_2. Press the HOUR and MIN" Pads
to set the time of day.
HOUR Mill.
@@
Timer
The timer is a minute timer only.
The timer does not control oven operations, The
maximum setting on the timer is 11 hours and
59 minutes.
To Set the Timer:
1. Press the TIMER ON!OFF pad,
2. Press the HOUR and MIN. pads until the
amount of time you want shows in the
display, The timer will start automatically
within a few seconds of releasing the pad.
To Reset the Timer:
If the display is still showing the time remaining, you
may change it by pressing the HOUR and MIN. pads
until the time you want appears in the display.
If the remaining time is not in the display, recall the
remaining time by pressing the TIMER ON/OFF pad
and then pressing the HOUR and MIN_ pads until the
new time you want shows on the display.
To Cancel the Timer:.
To cancel the timer, the remaining time must be in the
display. To recall the time remaining, press the TIMER
ONIOFF pad once, To cancel the timer press the
TIMER ON/OFF pad again°
End of Cycle Tones
(on some models)
The end of cycle tone can be cleared by pressing the
TIMER ON/OFF pad or; on some models, by pressing
the COOK TIME ON/OFF pad depending on which
function you are using°
Power Outage
On some models, after a power outage the oven
will automatically resume its setting once the power
is restored°
For models with a CLOCK pad, when the power is
restored the display will flash the time of day until a
pad is pressed or the knob is turned. Reset the clock to
the correct time of day,
If the oven was in operation when the power outage
occurred, the OVEN SET knob must be turned back
to OFE Then reset the knob to the way it was before
the power outage.
If your model has a COOK TIME ON/OFF pad
and your oven was set for timed baking or roasting
when the power outage occurred, the clock and all
programmed functions must be reset. To reset them,
first turn the OVEN SET knob back to OFF, reset the
dock, functions and knob back to the way they were
before the power outage°
OVEN SET Knob
The OVEN SET
knob maintains the ow 0,
O
temperature you set from
WARM [170°E (77°C.)] SELFCLF._IIq
tOBROIL [550°E o
(288°C.)]. It also has an P,_u,wo
OFF and a CLEAN setting,
OVENSET
¢,i
(appearance may vary)
The PREHEATED light glows when the oven reaches
your selected temperature.
The OVEN ON light will glow any time the OVEN
SET knob is not in the OFF position and is set on a
temperature or a function.
12

UsingYour Oven
Before UsingYour Oven
Be sure you understand how to set the control
properly° 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, turn the OVEN SET knob
to the desired temperature. 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
CdtUTION: Do not make any attempt to operate
the electric ignition oven during an electrical power
failure_ The oven or broiler cannot be lit 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 offand cannot be re-lit until
power is restored.
OvenVents
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
important 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 ff left too dose to the vent.
* Do not leave
plastic items on the
cooktop--they
may melt ffleft too
dose to the vent. Vent appearance and t0cation vary
° Metal items will become very hot ff they are left
on the cooktop and could cause burns.
*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.
(continued next page)
Oven Light
Use the switch on the control panel to turn the oven
light on and off.
t3

UsingYour Oven co0 n00d)
Oven Shelves
The shelves are
designed with stop-
locks so, when placed
correctly on the shelf
supports, they will stop
before coming
completely out of the
oven and wil! 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
it toward you, tilt
the front end upward !
and ptfll the shelfout.
To replace, place the
shelf on the shelf
support with the
stop-locks (curved
extension of 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
special low shelf position (R)
for roasting extra large items,
such as a large turkey. The
shelf is not designed to slide
out at this position. The shelf
positions for cooking are
suggested in the Baking,
Roasting and Broiling sections.
Automatic Oven Shut Off
As a safety feature, this oven will automatically shut
itself off after 12 hours. On models with touch pad
clock controls this feature may be deactivated to allow
the oven to be left on for more than i2 hours_
To deactivate the Automatic Oven Shut-Off, press and
hold both the increase and decrease MINo pads for
about 4 seconds. The display wil! change from time of
day to show "off _'.
To reactivate the feature, press and hold both the
increase and the decrease MtNo pads for about
4 seconds. The display will change from time of day to
show "on".
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.
14

Baking
Do not lock the oven door with the latch during
baking. The latch is used for self-deaning only.
Your oven temperature is controlled very accurately
using an oven control system_ It is recommended that
you operate the oven for a number of weeks to become
familiar with your new oven's performance_ If you
think an adjustment is necessary, see the Adjust the
Oven Thermostat section.
How to SetYour Range for Baking
To avoid possible burns, place the shelves in the
correct position before you turn the oven on_
1. Close the oven door, Turn the OVEN SET knob to
the temperature you desire_
2. Check the food for doneness at the minimum time
on the recipe° Cook longer if necessary,
3. Turn the OVEN SET knob to OFF and then
remove the food
Oven Shelves
Arrange the oven shelf
or shelves in the
desired locations while O
the oven is cool, The
correct shelf position O
depends on the kind
of food and the
browning desired_ As a
general rule, place most foods in the middle of the
oven, on either shelf position B or C. See the following
chart for suggested shelf positions.
Type of Food
Angel food cake
Biscuits or muffins
lC°°kles 0 r" 'C up c_Lkes
Brownies
Layer cakes
Bun& or pound cakes
Pies or pie shells
Frozen pies
Casseroles
Roasting
Shelf Position
A
BorC
BorC
B orC
BorC
AorB
B orC
A (on coolde sheet)
B orC
B orR
15
Preheating
Preheat the oven if the recipe calls for it. Preheat means
bringing the oven up to the specified temperature
before putting the food in the oven. To preheat, set the
oven at the correct temperature--selecting 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 !0 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 a lighter, more delicate browning. Cakes and
cookies require this type of pan.
• Glass baking dishes also absorb heat. When baking in
glass baking dishes, the temperature may need to be
reduced by 25°E (13°C0).
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 m the back of the oven°
Pans should not touch each other or the walls of the
oven. Allow 1- to l_-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.
(continued next page)

Baking (continued)
Cooldes
When baking cookies,
flat cookie sheets
(without sides) produce
better-!ooking 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 atime.
Pies
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper cnlst. 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 coolde sheet helps retain it.
Aluminum Foil
Never entirely cover a
shelf with aluminum
foil. This will disturb the
heat circulation and
result in poor baking° A
smallersheet of foil may
be used to catch a
spillover by placing it on
a lower shelf several
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
cooking allows heat to escape and makes baiting times
longer° Your baking results may also be affected.
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
recommended will usually be crisper, thinner and drier
than it should be_ If baked in a pan smafler than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
16

Timed Baking (o0some models)
How toTime Bake
Do not lock the oven door with the latch during
timed baking. The latch is used for serf-cleaning
o ly.
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, first press the CLOCK
pad. Then press the HOUR and MIN. pads
until the correct time of day is displayed.
How to Set Immediate Start and
Automatic Stop
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
The oven will turn on immediately and cook for a
selected length of time. At the end of Cook Time the
oven wil! turn off automatically_
1. Press the COOK TIME ON/OFF pad.
/t"_ 2. Press the HOUR and MIN. pads
L_,fl until the desired length of baking
.0ua M_N time appears in the display°
@@
3,
4.
5_
6_
Turn the OVEN SET knob to the desired
temperature.
The oven will turn on. The display will show the
Cook Time remaining. When the oven reaches the
set temperature, a tone sounds. The oven will
continue to cook for the programmed amount of
time, then shut off automatically.
When the oven automatically tarns off the
AUTOMATIC OVEN light will flash and the oven
will signal. Turn the OVEN SET knob to OFF to
stop the flashes and signal°
Remove the food from the oven. Remember, foods
that are left in the oven continue 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 for more than 1 hour before or after cooking. Room
temperature promotes the growth of harmful bacteria.
Be sure that the oven light is off because heat from the
bulb will speed harmful bacteria grova.h.
(c_ntinued next:pagt)
17

Timed Baking (continued)
How to Set Delay Start and
Automatic Stop
Quick Reminder:
1. Press the COOK TIME ONIOFF pad
2. Press the HOUR and MIN° pads to set the
desired length of cooking time°
3. Press the START TIME ONIOFF pad.
4. Press the HOUR and MIN. pads to set the time
of day you want cooking to start.
5. Turn the OVEN SET knob to the desired
temperature.
To avoid possible burns, place the shelves in the
correct position before you program the oven.
You can set the oven control to delay-start the oven,
cook for a specific length of time and then turn off
automaticail):
For example: Let's say it's 2:00 and dinner time
is shortly after 7:00. The recipe suggests 3 hours
cooking time at 325°E (163°C°).
/'_00_'_/1. Press the COOK TIME ON/OFF pad.
|TIME i
2. For 3 hours of cooking time, press the
HOUR pad until "3:00" appears in
.0uB the display.
@
3. Press the START TIME ON/OFF pad°
4. Press the HOUR pad until "4:00" appears in the
display. The timer is now set to start baking in
2 hours, at 4:00.
5. Turn the OVEN SET knob to the desired
temperature [in this example 325°E (163°C.)].
The oven is now set to start at 4:00 and cook for
3 hours at a temperature of 325°E (163°C.). At the
end of the 3 hour cooking time (7:00), the oven will
automatically turn off. When the oven automatically
turns off the AUTOMATIC OVEN light will flash
and the oven wilt signa!. Turn the OVEN SET knob
to OFF to stop the flashes and signal.
6. Remove the food from the oven. Remember, even
though the oven shuts off automatically, foods
continue cooking after controls are off.
NOTE:
• The low temperature zone of this range [between
WARM and 200°E (93°CJ] 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,
stuffings, poultry and pork, should not be allowed to
sit for more than one hour before or after cooking°
Room temperature promotes the growth of harmful
bacteria. Be sure that the oven light is off because heat
from the bulb will speed harmfu! bacteria growth.
Questions and Answers
Q: Can I use the minute timer during oven
cookin_
A. The minute timer can be used during any
cooking function.
Q: Can I change the time of day on the dock while
I'm Time Baking in the oven?
A. The time of day on the clock should not be
changed during any program that uses the oven
timer. You must either stop those programs or wait
until they are finished before changing the time.
18

Adjust the Oven Thermostat---Do it Yourselfi
You may find that your new oven cooks differently
than the one it replaced. We recommend that you use
your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as aguider
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 oflnexpensive
thermometers, such as those found in grocery stores,
to check the temperature setting of your new oven.
These thermometers may vary 20-40°E (11-22°C.).
To Adjust the Thermostat:
1. Put the OVEN SET knob in the OFF position.
_2.
HOUR
@
Press and hold the HOUR increase and
the HOUR decrease pads for 5 seconds
until the display changes.
3, Immediately, before display changes back, press the
HOUR increase or decrease pad to increase or
decrease the temperature in 5 degree increments.
The oven temperature can be increased up to 35°E
(I9°C.) hotter or decreased 35°E (19°C.) cooler,
If the oven adjustment is set cooler than the factory
setting a minus sign "-" and the offset temperature
will appear in the display.
4, Wait several seconds for the control to automatically
set and return to its previous setting.
NOTE: This adjustment will not affect the broiling or
the self-cleaning temperaturesr The adjustment will be
retaAned in memory after apower failure,
To Adjust the Temperature on Models
with Only an OVEN SET Knob
1. Put the knob in the OFF position.
2. Pull the knob off by pulling straight out.
3. Press and hold the HOTTER or COOLER
button for 5seconds to make the oven 20°E
(11°C.) hotter or 20°E (11°C.) cooler.
(appearance may vary)
When you are adjusting the thermostat, the
following lights will flash indicating where the
thermostat will be set when you release the
adjustment button:
OVEN ON indicates the thermostat wilt be set at the
factory setting.
PREHEATED indicates the thermostat will be set
20°E (11°C.) hotter.
SELF CI_._ DOOR, LATCH indicates the
thermostat will be set 20°E (1 I°C.) cooler°
OVENSET
o
OVENoON
SELFCLEAN
DOOfl
OLATCH
0
PREHEATED
4. After you have made the adjustment, replace
the knob.
19

Roasting
Do not lock the oven door with the latch during
roasting. The latch is used for self-deaning only.
Roasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be low and
steady, keep spattering to a minimum.
The oven has a special -_ >
low shelf position (R)
just above the oven
bottom° Use it when
extra cooking space is
needed, for example,
when masting a large
turkey_ The shelfis not
designed to slide out at
this position°
Roasting is really a baking procedure used for meats°
Therefore, the oven controls are set for Baking. (You
may hear a slight clicking sound indicating the oven is
working properly,)
Most meats continue to cook slightly while standing
after being removed from the ovem Recommended
standing time for roasts is 10 to 20 minutes, This
allows the roasts to firm up and makes them easier to
carve. The internal temperature will rise about 5 ° to
10°E (3 ° to 6°C.). If you wish to compensate for the
temperature rise, remove the roast from the oven when
its internal temperature is 5° to 10°E (3° to 6°C.) less
than the temperature shown in the Roasting Guide°
Remember that food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
1, Position oven shelf at
position B for small size
roast [3 to 5lbs.(1.3 to
2.3 kg)] and at position
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 ashallow pan° The melting fat will baste the
meat. Select a pan as close to the size of the meat as
possible° (The broiler pan with grid is a good pan
for this.)
3. Turn the OVEN SET knob to the desired
temperature_ See the Roasting Guide for
temperatures and approximate cooking times.
4. When roasting is finished, turn the OVEN SET
knob to OFF and then remove the food from
the oven.
Dual Shelf Cooking
This allows more than one food to be cooked at the
same time. For example: While roasting a 20-lb,
(10 l_g) turkey on shelf position R, a second shelf'
(if so equipped) may be added on position D so that
scalloped potatoes can be cooked at the same time.
Calculate the total cooking time to enable both dishes
to complete cooking at the same time° Allow !5-20
minutes of additional cooking time for the potatoes.
Use of Aluminum Foil
You can use aluminum
foil to line the broiler
pan. This makes clean
up easier when using
the pan for marinating,
cooking with fruits,
cooking heavily cured
meats or basting food during cooking.
Press the foil tighdy around the inside of the pan.
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 15 to 25 minutes per
pound (450 grams) additional time [15 minutes per
pound 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.
2O