Sears Kenmore 73251 User manual

CONTENTS
SAFE_
Anti-Tip Device ............................................................................ 2, 3, 33, 42
Important Safety instructions .......................................................2-6
nNSTALLATUOH .................................................................32-46
Air Adjustment .........................................................................40, 41
Dimensions and Clearances .........................................32
Electrical Connections ......................................... 37, 38
Gas Pipe and Electric Outlet Locations .................. 35
Installing the Anti-Tip Device ........................................................42
LP Conversion ................................................................................... 43-46
USE AND CAR_
Baking .............................................................................. 15, 16
BroilinglBroiling Guide ...............................................21, 22
Care and Cleaning .................................................... 26-31
Cooktop Comparison ................................................................ 8
Clocks and Timers ..........................................................................10,-13
Features of Your Range .............................................................. 7
Roasting!Roasting Guide ................................................. t9, 20
Self-Cleaning Instructions ............................................23-25
Surface Cooking .................................................................9, 10
Timed Baking ........................................................... 16, 17
Using Your Oven .......................................................14, 15
SERVBCE
Problem Solver ...................................................................47-49
Thermostat Adjustment ...........................................................18
WARRANTY ...........................................................................5o
MODELS 73251q _7535'1 _
73258_o 75358 _
73261 75551 fl O
473268 75555 _o
'_ 73451 75558 _
73455 75559_ _
_' 73458 75959_1
Kenrno
MANUAL
!64D2764P060
SR4222

WARNING: If the information in this
manual is not followed exactly, a fire
or explosion may result causing prop-
erty 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
oDo 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
supplier, call the fire department.
-- Installation and service must be
performed by a qualified installer,
service agency or the gas supplier.
WARNING
oALL RANGES
CAN TIP
• INJURY TO PERSONS
COULD RESULT
o INSTALL ANTI-TIP
DEVICES PACKED
WITH RANGE
° SEE INSTALLATION
INSTRUCTIONS
Read
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 customers of potential exposure to such sub-.
stances.
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 fuelsl
Properllyadjusted burners, indicated by a bluish rather
than a yellow flame, wil! minimize incomplete combus-
tion. 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.
When You Get Your Range
oHave the installer show you the
location of the range gas cut-off
valve and how to shut it off if nec-
essary. ............
Have your range installed and
properly grounded by a qualified
installer in accordance with the
Installation Instructions. Any adjust-
ment and service should be per-
formed only by qualified gas range
installers or service technicians. A
Plug your range (Electric Ignition models only) into
a120-volt grounded outlet only. Do not remove the'
round grounding prong from the plug. tf in doubt about
the grounding of the home electrical system, it isyour
personal responsibility and obligation to have an
ungrounded outlet replaced with a properly grounded;:
three-prong Outlet in accordance Withthe Nati0nat:
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. ....
2

•Do not attempt to repair or replace any part of
your range unless it is specifically recom-
mended in this manual, All other servicing
should be referred to a qualified technician.
o Be sure all packing materials are removed
from the range before operating it to prevent fire
or smoke damage, should the packing material
ignite.
o 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°
oBe 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
o Do not leave children
alone or unattended
where a range is hot or
in operation. They could
be seriously burned.
o 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 personal injury.
, Let the burner grates and other surfaces cool
before touching them or leaving them where
children can reach them.
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.
, WAF NRNG---
All ranges can tip and injury
could result. To prevent acci-
dental tipping of the range,
attach it to the walt 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.
• Never wear loose fit-[ ':'; 1ting or hanging gar- _O! _"_
ments while using the /ii_;:
appliance. Be careful
when reaching for items
stored in cabinets over
the cooktop. Flammable
material could be ignited
if brought in contacrwith flames or hot oven sur-
faces and may cause severe burns,
°For your safety, never _,
use your appliance for !/
warming or heating the _
room.
3
(continued next page)

mMPORTANTSAFE'rY mNSTRUCTBONS(continued)
oDo not use water on _•Use only dry pot holders--moist or damp pot:
grease fires. Never holders on hot surfaces may result in burns from
pick up a flaming pan.
Turn the controls off,
Smother a flaming pan
on a surface unit by cov-
ering the pan completely
with a well-.fitting lid,
cookie sheet or flat tray.
Use a rnulti-purpose dry
chemical or foam-type
fire extinguisher.
Flaming grease outside a parr 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 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 flam-
mable materials in an
oven, range broiler or
storage drawer, or near
the cooktop.
oDo not store or use
combustible materials,
gasoline or other
flammable vapors and liquids in the vicinity of
this or any other appliance.
oDo not let cooking grease or other flammable
materials accumulate in or near the range.
oWhen cooking pork, follow the directions exactly o
and always cook the meat to an internal tempera-
ture of at least 170°F (77°C). This assures that, in
the remote possibility that trichina may be pres-
ent in the meat, it wilt be killed and the meat will
be safe to eat,, °
Surface Cooking
o Always use the LITE position (on models with o
electric ignition) or the H! position (on models
with standing pilots) when igniting the top burn-
ers and make sure the burners have ignited, e
° 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 cookware.
Excessive flame is hazardous.
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, ignition of
flammable materials and spillage, turn cookware
handles toward the side or back of the range with-
out 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.
--Air' intake under the broiler drawer.
--Air vent at the top of the oven door. i
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 i
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 pan too :
full of fat can cause spit!overs when food is adde&
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 possi_
ble to prevent overheating fat beyond the smok-
ing poinL :_:
Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is cool. :
, i

oWhen using glass cookware, make sure it is
designed for top-of-range cooking.
oUse proper pan size. Avoid pans that are unsta-
ble or easily tipped1 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 accumula-
tions of food, since heavy spattering or spillovers
left on the range can ignite. Use pans with han-
dles that can be easily grasped and will remain
cool.
o Keep all plastics away
from the top burners.
oDo not leave plastic
items on the cook-
top--they may melt if
left too close to the vent.
oDo 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 o
the off position and all grates are cool before
attempting to remove them. o
oWhen flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flames.
oIf the 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- o
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 o
position, and follow instructions in the Installation
Instructions to relighto
o If 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 call a
qualified service technician° Never use an open
flame to locate a leak.
Baking, Broiling and Roasting
oDo not use the oven for a storage area. Items
stored in the oven can ignite,
o 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.
o Place the oven shelves in the desired position
while the 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.
Misuse could result in a fire hazard or damage to
the range_
When using cooking or roasting bags in the
oven, follow the manufacturer's directions°
Use only glass cookware that is recommend-
ed 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 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 compart-
ment door closed to contain fire until it burns out.
(continued next page)

MPOIRTANT SAFETY UNSTIRUC310NS(continued)
Self-Cgeaning Oven
o Do not clean the door gasket. The door gasket
is essential for a good sea!. Care should be taken
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 broil-
er pan, rack and other cookware.
Clean only parts listed in this Use and Care
Manual.
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
NSTRUCT ONS
6

Features of Your Range
NOTE: Not all models have all features.
Appearance of features varies.
@
G
Your range isequipped with one of lhe two types of surface burners shown above
- @ 75551
75555
75558
75559 shown
@
@
@
@
/L
@
I I
Feature Index seepage
1Model and Serial Numbers
(on front frame of range,
behind the Storage Drawer)
2 Anti-Tip Device (Lower right 2, 3, 33, 42
rear corner on range back.
See the Installation Instructions..)
3 Oven Bottom 29
4 Oven Interior Light !4, 23, 30
5 Oven Light Switch 14
(on some models)
6Cooktop 5, 28
7 OVEN SET Knob 10, 15-17,
19, 21,
23-25, 28
8 Clock and Timer ........ 1i-13, 16,
17, 24
9 OVEN CYCLE Light ........ 11
10 OVEN TEMP Knob 10, 15-19,
21, 23-25, 28
tl
t2
13
14
Feature Index
Oven Vent
Grates, Drip Pansions0me
models) and Surface Burners
Surface Burner control Knobs
Oven Door Latch
Use for self-cleaning cycle only..
15 Oven Shelf Supports
Shelf positions for cooking are
suggested in the Baking,
Roasting and Broiling sections..
16 Oven Shelves with Stop-Locks i
Easily removed or repositioned
on shelf supports..
17 Lift-Off Oven Door
Easily removed for oven
cleaning1
t8 Storage Drawer
t9 Broiler Pan and Rack Do not
clean in the self-cleaning oven..
see page
4, 5, 14, 28
3--5_
8-10, 26-28
9, 28
15, 16, 19,
23, 24
....5114,15,
19, 21,22,
25
5, 14-17,
19, 23, 25
6, 15, 16,
19, 21,23,
3O
3,4,31
5,6,19,
21,22

How Does This Coo op Compare toYour One?
Your new cooktop has gas burnerst 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
coof-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 cooktop you may have used in the past.
Type of Cooktop
Gas Burners
Electric Coil
@
Solid Disk
©
Radiant (Glass
Ceramic) Cooktop
©
Induction
Description
Regular or sealed
gas burners use
either LP gas
or' natural gas,
Flattened metal
tubing containing
electric resistance
wire suspended
over a drip pan,,
Solid cast iron
disk sealed to the
cooktep surface,,
Electric coils
under a glass-
ceramic cooktop,
High frequency
induction coils
under a glass
surface
How it Works
Flames heat the pans directly Pan flatness is not critical to cooking results,
but pans should be well balanced Gas burners heat the pan right away and
change heat settings right away,. When you turn the control off, cooking stops
right away,
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 ifyou 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 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
8

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 burro
ers spark.. 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 control 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:
oThe 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.
oThe right front burner is higher powered than the
others and will bring liquids to a boil quicker
(natural gas installations only).
To Light aSurface Burner
Push the control knob in and turn it I.,_ltl\
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.
°Check to be sure the burner you turned on is the one
you want to use..
o 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
o Be sure the burners and grates are cool before you
place your hand, a pot holder, cleaning cloths or
other materials on theme
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
ceokware 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
i
only serves to heat the handle..
(continued next page)
Surface Light (on somemodels)
Use the switch on the control panel to turn the light
on and off.
Before Lighting a Burner
o If drip pans are supplied with your range, they should
be used at all times.
o Make sure all grates on the range are in place before
using any burner.
9

Surface Cooking (continued)
Top-of-Range Cookware
Aluminum: Medium-weight cookware is recommend-
ed because it heats quickly and evenly_ Most foods
brown evenly in an aluminum skilleL 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 slowly.
Neatproof 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 dangerou&
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.
Oven ControSs,CBoclkand
Timer
OVEN SET Control Knob
The OVEN SET control knob
has settings for BAKE, BROIL,
TIME BAKE and CLEAN. When
you turn the knob to the desired
setting, the proper burner is acti-
vated for that operation°
BAKE--Use this setting for all
normal oven operations--for
example, for cooking roasts or
casseroles. Only the bottom
oven burner operates during
baking
OVEN SET
TIME BAKE--Use this setting to turn the oven on and
off at specified times when you want cooking to start
and stop°
BROIL--Use this setting for broiling,, Only the top
(broil) burner will operate,
CLEAN--Use this setting for the selPcleaning func-
tion only. See the Operating the Self-Cleaning Oven
section
OVEN TEMP Control Knob
The OVEN TEMP control knob OVENTEMP
maintains the temperature you _._L__
set for normal oven operation as
well as for broiling. Push in and
turn to set the ternperature or to
set to the CLEAN position.
OFF--Shuts off power to the
oven controls. The oven will not
operate. The OVEN TEMP knob
should be turned to OFF when-
ever the oven is not in use,,
For normal oven operation, push in and turn the
knob to the desired temperature_ It will normally take
30-90 seconds before the flame comes on.
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.
The OVEN CYCLE light will cycle on and off with the
burner.
Stove Top Grills (onmodels with sealed burners)
Do not use stove top grills ,,_,;..... ....
on your sealed gas burn-
ers. If you use the stove
top grill on the sealed gas
burner it wilt cause incom- .qUi =_
plete combustion and can ,,,
result in exposure to car-
bon monoxide levels above allowable current stan-
dards.. This can be hazardous to your health,.
10

Clock and Timer with Press Pads
(on some models)
{flue )
SETTIME )
OVEN
CYCLE
1. CLOCK. Press this pad before setting the clock. To
set the clock, first press the CLOCK pad° Then
press the UP or DOWN pads to change the time of
day
2, COOK TIME ONIOFE Turn the OVEN SET knob to
TIME BAKE and the OVEN TEMP knob to the
desired cooking temperature Press the COOK
TIME ON/OFF pad and then press the UP or
DOWN pads to set the amount of time you want
your food to cook° The oven will shut off after Cook
Time has run ouL
3. DISPLAY. Shows the time of day, the times set for
the timer, the times set for the automatic oven
operations and the clean cycle
4. UP. Short taps to this pad increase the time by
sinai] amounts. Press and hold the pad to increase
the time by larger amounts.
5. OVEN CYCLE light. Cycles on and off with the
burner(s) to maintain the oven temperature
6. DOWN. Short taps to this pad decrease the time by
small amounts Press and hold the pad to decrease
the time by larger amounts,
7. START TIME ON/OFE Press this pad to delay the
starting of your oven up to 11 hours and 59 min-
utes. Use the UP and DOWN pads to set the
desired time.
=TIMER ON/OFF. Press this pad to select the timer
feature_ The timer does not control oven operations
The timer can be set for 24 hours
To set the timer, first press the TIMER ON/OFF
pad Press the UP and DOWN pads to set the
amount of time you want.
To cancel the timer, press the TIMER ON/OFF
pad •
(continued next page)
11

Oven ControUs,CBockand
Ti_e_ (continued)
C_ock (on models with press pads)
The clock must be set for the automatic oven timing
functions to work property. The time of day cannot be
changed during a Timed Baking or a Self-Cleaning
cycle._
To Set the Clock (onmodels with press pads)
1. Press the CLOCK pad.
2. Press the UP or DOWN pad to set
the time of day,,
3. Press the CLOCK pad to start.
Timer (on models with press pads)
The timer is a minute timer only; it does not control
oven operations° The maximum setting on the timer
is 24 hours,
To Set the Timer (onmodels with press pads)
1. Press the TIMER ON/OFF pad,
2. Press the UP or DOWN pad to set
the amount of time on the timer,
To set the timer one minute at a
time, tap the pads, To set the timer
ten minutes at a time press and hold
the pad,
The timer wilt start automatically
within a few seconds of releasing
the UP or DOWN pad,
To Reset the Timer (onmodels with press pads)
Press the UP or DOWN pad until the desired time
is set.
To Cancel the Timer
(on models with press pads)
Press the TIMER ON/OFF pad until the time remain-
ing is cleared,
Power Outage (onmodels with press pads)
When power is restored, you will need to reset
the clock,,
All other functions that were in operation when the
power went out will have to be programmed again.
ERd Of Cycle Torlles (on models with press pads)
The end of cycle tone is a series of three beeps°
Reminder beeps continue until the oven is turned off°
12

Clock and Minute Timer with Dials
(on some models)
To set the clock, push the knob
in and turn the clock hands to the \,: _\\
correct time, Then let the knob _.._ c
out and continue turning to OFF, 9 _o
The minute timer has been _2c
combined with the range clock_ i ,,_,
Use it to time cooking operations. /
You'll recognize it as the pointer
that is different in color from the
clock hand&
F/I,.
60 '_SJ
\
Minutes are marked up to 60 on the center ring of the
clock°
To set the minute timer, turn the knob to the left,
without pushing in, until the pointer reaches the num-
ber of minutes you want to time
At the end of the set time, abuzzer sounds to tell
you time is up. Turn the knob, without pushing in,
until the pointer reaches OFF and the buzzer stops.
Automatic Oven Timers with Dials
(on some models)
These timers will
automatically start
and stop your oven
for you
STOP TIME DELAY START
PUSHTOTURN
Here's what you do:
1. Make sure both your range clock and the DELAY
START dial show the correct time of day,, When
either the DELAY START dial or STOP TiME dial is
pushed in and turned, it will "pop" into place when
the time shown on the range clock is reached.
2. Set the DELAY START dial, Push in and turn the
DELAY START dia! to the time you want the oven
to turn itself on, (If you want it to start cooking
immediately, do not set DELAY START time.)
3. Set the STOP TIME dial., Push in and turn the
STOP TIME dia! to the time you want the oven to
turn itself off.
NOTE: There must be at least ahalf-hour difference
between the DELAY START and STOP TIME dials,
and times can be set only up to 11 hours and 45 min-
utes in advance.
4. Set the OVEN SET knob to TIME BAKE (or
CLEAN).,
5. Set the OVEN TEMP knob to the desired cooking
temperature (or CLEAN),,
The oven will turn itself on immediately unless you
have set the DELAY START dial for a later starting
time, It will operate at the temperature you selected
and turn itself off at the Stop Time you selected.
Turn the OVEN TEMP knob to OFF and then take
your food out of the oven.
13

Using Your Oven
Before Using Your Oven
Be sure you understand how to set the control proper-
lyePractice 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 oven operation and the OVEN TEMP
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
CAUTION: 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 hoL
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 oven
light on and off.
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.
o 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. Vent appearance and location vary
o Metal items will become very hot if they are left
on the cooktop and could cause burns.
o 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, putl the shelf
toward you, tilt the front end __9
upward and pull the shelf
out..
To replace, place the shelf __ t/t
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 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 sug-
gested in the Baking, Roasting and Broiling sections.
Oven lVloisture
As your oven heats up, the temperature change of
the air in the oven may cause water droptets to form
on the door gtas& These droplets are harmless and
will evaporate as the oven continues to heat up.
I4

Baking
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, tt is recommended that
you operate the oven for a number of weeks to
become familiar with you 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. Close the oven door,, Turn the OVEN, SET knob to
BAKE and then turn the OVEN TEMP knob to the
desired temperature,
2. Check the food for doneness at the minimum time
on the recipe_ Cook longer if necessary,.
3. Turn the OVEN TEMP knob to OFF and then
remove the food,
Oven Shelves
Arrange the oven shelf
or shelves in the desired
locations while the oven
is cool. The correct
shelf position depends
on the kind of food and
the browning desired,
As a general rule, place
most foods in the mid-
dle of the oven, on either shelf position B or C,, See
the chart for suggested shelf positions°
Type of Food
Angel food cake
Biscuits or muffins
Cookies or cupcakes
Brownies
Layer cakes
Bundt or pound cakes
Pies or pie shells
Frozen pies
Casseroles
Roasting
Shelf Position
A
BorC
BorC
BorC
BorC
AorB
B orC
A (on cookie sheet)
BorC
BorR
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 minute& 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,,
o Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust, Use this type for pies.
oShiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan°
oGlass baking dishes also absorb heat When baking
in glass baking dishes, the temperature may need to
be reduced by 25°F (13°C)
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 t- to 1'A-inch (25- 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)
15

Baking (continued)
Cookies
When baking cookies, flat,
cookie sheets (without
sides) produce better'-
rooking cookies. Cookies
baked in a jelly roll pan
(short sides all around
may have darker ed(
and pale or light brown-
ing 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 wilt disturb the heat
circulation and result in
poor baking. A smaller
sheet of foil may be used
to catch a spillover by pla-
cing 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 cook-
ing allows heat to escape and makes baking times
longer. Your baking results may also be affected_
Timed Baking
Automatic Oven Timer (on models with press pads)
For models with DELAY START and STOP TIME
dials, see the Automatic Oven Timers section in
Oven Controls, Clock and Timer.
How to Time Bake
Do not lock the oven door with the latch during
regular timed baking. The latch is used for self-
cleaning only.
Your oven can be set to turn on and off automatically.
NOTE: Before beginning, make sure the oven clock
shows the correct time of day.
To set the clock, first press the
CLOCK pad. Press the UP or DOWN
'pad until correct time of day is dis-
played. Press the CLOCK pad again 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 on.
The oven will turn on immediately and cook for a
selected length of time.. At the end of Cook Time the
oven will turn off automatically.
1. Turn the OVEN SET knob to TIME BAKE.
2. Turn the OVEN TEMP knob to the desired temper-
ature.
3. Press the COOK TIME ON/OFF pad_
4. Set the desired amount of cooking time using the
UP and DOWN pad&
5. The oven will turn on. The display wilt show the
Cook Time remaining. When the oven reaches the
set temperature, a tone sound& The oven will con-
tinue to cook for the programmed amount of time
up to 11 hours and 50 minutes, then shut off auto-
matically.
6. When the oven automatically turns off, the oven
control will signal. Turn the oven off to stop the
signal
7, 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 mote than one hour before or after cooking.
Room temperature promotes the growth of harmful
bacteri& Be sure that oven light is off because heat
from the bulb will speed harmful bacteria growth,
16

How to Set Delay Start and Automatic
Stop
Quick Reminder
1. Turn the OVEN SET knob to TIME BAKE,
2. Turn the OVEN TEMP knob to the desired
temperature
3, Press the COOK TIME ON/OFF pad
4. Press the UP or DOWN pad to set the de-
sired length of cooking time
5. Press the START TIME ON/OFF pad,
6. Press the UP or DOWN pad to set the
time of day you want cooking to start_
To avoid possible burns, place the shelves in the
correct position before you program the oven.
You can set the oven control to turn the oven on auto-
matically, cook for a specific length of time and 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 (163°C),, Here's how:
1. Turn the OVEN SET knob to TIME BAKE°
2. Turn the OVEN TEMP knob to the desired temper-
ature [in this exampte 325°F (163°C)],
3. Press the COOK TIME ON/OFF pad,,
4. For 3 hours of cooking time, press
the UP pad until "3:00" appears in
the display,,
5. Press the START TIME ON/OFF pad_
6. Press the UP pad until "4:00" appears in the dis-
play. The timer is now set to start baking in 2 hours,
at 4:00,,
Once the oven begins cooking, the Cook Time
remaining will be displayed
At the end of the 3 hour cooking time (7:00), the
oven will automatically turn off.
7. When the oven automatically turns off, the oven
control will signal° Turn the OVEN TEMP knob to
OFF to stop the signal. Remember, even though
the oven shuts off automatically, foods continue
cooking after the controls are off,
NOTE:
• The low temperature zone of this range [between
150°F and 200°F (65°C 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
bacteri& Be sure the oven light is off because heat
from the bulb will speed harmful bacteria growth
Questions and Answers
Q. Can 1use the minute timer during oven cook-
ing?
A. The minute timer can be used during any cooking
function.
Q. Can I change the time of day on the clock 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,
't7

Adjust the Oven Thermostat--Do #Yourself!
You may feel 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 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:
Pull the OVEN CONTROL knob off the range and took
at the back side
To make adjustment, loosen (approximately one turn),
but do not completely remove, the two screws on the
back of the knob. With the back of the knob facing
you, hold the outer edge of the knob with one hand
and turn the front of the knob with the other hand_
(appearance may vary)
To raise the oven temperature, move the top screw
toward the right.. You'll hear a click for each notch you
move the knob. To lower the temperature, move the
top screw toward the left. Each click will change the
oven temperature approximately 10°F (6°C). [Range
is plus or minus 60°F (33°C) from the arrow.]
We suggest that you make the adjustment one click
from the original setting and check oven performance
before making any additional adjustment&
After the adjustment is made, retighten screws so they
are snug, but be careful not to overtighten. Reinstall
knob on range and check performance..
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 of this manual for
instructions for location and proper adjustment of the
shutter:
18

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 heat° 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. The oven has a special
low shelf (R) position just
above the oven bottom,
Use it when extra cooking
space is needed, for
example, when roasting a
large turkey. The shelf is
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 oven_ 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°F (3 °to 6°C)o If you wish to compensate for the
temperature rise, remove the roast from the oven
when its internal temperature is 5° to 10°F (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
(B) position for small
size roast [3 to 5
tbs,(t.3 to 23 kg)] and
at (R) position for larg-er roasts.
2. Check the weight of the meat.. Place the meat fat-
side-up or the poultry breast-side-up on roasting
rack in a shallow 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 rack is a good
pan for this.)
3. Turn the OVEN SET knob to BAKE and the OVEN
TEMP knob to the desired temperature.. See the
Roasting Guide for temperatures and approximate
cooking times°
4. When roasting is finished, turn the OVEN TEMP
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 timq, For example: While roasting a 20-1b. (10 kg)
turkey on shelf position R, a second shelf (if so
equipped) may be added on position D so that scaF
loped 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 t5_20
minutes of additional cooking time for the potatoes..
Use of Aluminum Foil
You can use aluminum
foil to line the broiler
pan.. This makes clean_
up easier when using
the pan for marinating,
cooking with fruits,
cooking heavily cured
meats or basting food
during cooking_ Press
the foil tightly around
the inside of the pan..
_2_ ....
(continued next page)
19

Roasting (continued)
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow t5 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.
Roasting Guide
Oven Internal
Temperature Doneness Temperature
Meat
Tender cuts; rib,
high quality sirloin tip,
rump ortop round*
Lamb leg or bone4n
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:
Welt°Done:
Well Done:
Welt 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 3O-4O
3_5 3_0
140-150°F (60-66°C)t
150-160°F (66-71 °C)
170-185°F (77-85°C)
140-150°F (60-66°C)1 *
150-160°F (66-71 °C)
170-185°F (77-85°C)
170-180°F (77-82°C)
170-180°F (77-432°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 30-35
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" (15 cm) thick, add 5 to 10 minutes per pound (450 grams) to times given above°
tThe US 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 Rev. June t985)
2O