Sears Kenmore Classic 98591 User manual

K_nmore
CLASSIC ®
ELECTRIC RANGE
OWNER'S MANUAL
models 98591/98598

CONTENTS
INSTALLATION
INTEGRAL VENTING
HOOD EXTENSION
CARE AND USE
Important Safety Instructions
Features of Your Cooking Center
Surface Cooking:
Canning Tips
Sudace Cooking Guide
Ovens:
Clock/Timer
Control Settings
Baking, Baking Guide
Roasting, Roasting Guide
Broiling, Broiling Guide
Favorite American Recipes
Care & Cleaning
Thermostat Adjustment
Self-Cleaning Instructions
Exhaust System
PROBLEM SOLVER
The Problem Solver lists causes of
minor operating problems that you can
correct yourself.
WARRANTY
3

INSTALLATIONINSTRUCTIONS
Before you begin--Read these instructions com-
pletely and carefully,
IMPORTANT--Save these instructions for local
inspector's use.
IMPORTANT--OBSERVE ALL GOVERNING CODES
AND ORDINANCES.
Note to Installer--Be sure to leave these instruc.
tions with the Consumer.
Note to Consumer--Keep this Owner's Manual for
future reference.
Note--This appliance must be properly grounded.
Tools You Will Need
Electric drill
3/32" drill bit
Phillips head screwdriver
Blade type screwdriver
Hammer
Knife
Electrician pliers
Electrical Requirements
CAUTION, FOR PERSONAL SAFETY: DO NOT USE
AN EXTENSION CORD WiTH THIS APPLIANCE.
IMPROPER CONNECTION OF ALUMINUM HOUSE
WIRING TO COPPER LEADS CAN RESULT IN A
SERIOUS PROBLEM. USE ONLY CONNECTORS
DESIGNED FOR JOINING COPPER TO ALUMINUM
AND FOLLOW THE MANUFACTURER'S RECOM-
MENDED PROCEDURE CLOSELY.
REMOVE HOUSE FUSE OR OPEN CIRCUIT
BREAKER BEFORE BEGINNING INSTALLATION.
• This appliance must be supplied with the proper
voltageand frequency, andconnectedtoan individual,
properly grounded branch circuit, protected by a cir-
cuit breaker or time delay fuse, asnoted onthe rating
plate. (Rating plateis locatedon the loweroven door
frame.)
• Wiring must conform to National Electric Codes.
• If the electric supply provided does not meet the
above specifications,call alicensed electrician.
• Because range terminals are not accessible after
range is in position, flexible service conduit or cord
must be used.
Step I
Preparation of Wag or Cabinet
1. All vertical dimensions given are for 36" recom-
mended height fromtop of trim to floor. The leveling
screws can be used to obtain approximately 112'
additional height, but the vertical dimensions should
be adjusted accordingly.
2. Levelingscrewsmust be reassembled tothe range
after removing the wood shipping frame.
To eliminate the risk of burns or fire by reaching over
heated surface units,the maximum depth of cabinet
installed over range must notexceed dimensions as
shown in Fig. below.
15"VENTED
MAX,
CAB.
DEPTH
WALL-
OUTLET
8OX
OUTLET80X
INSTALLED
fOFRANGE LEFTOF
OFRANGE
CORD FLOOR 2-1/4"
4

Step 1 (continued)
,
I
Step 2
Duct Installation
IMPORTANT:The exhaustairshouldnotbeventedinto
a wall, a ceiling, or a concealed space of abuilding.
• The hood exhaust has been designed to mate with
a standard, 31/4"xl0 "rectangularduct. If roundduct is
desired, a rectangular-to-roundadapter must beused.
CAUTION: If rear (horizontal) exhaust is to be used,
careshouldbetakentoalignthe exhaustwiththe space
between 2 studs,or the wall shouldbe prepared atthe
timeit isconstructedbyleavingenoughspacebetween
wall studs to accommodate the exhaust.
,,Maximum duct length--For satisfactoryair movement
(CFM) the total duct length should not exceed 120
equivalentfeet 3V4"xl0" rectangular duct. Equivalent
feet are defined as total feet of straight duct, plus
equivalent feet ofelbows, transitions,hood caps, etc.
Duct Recommendations
•Use recommended wallcap. Do notuse laundry-type
wall cap.
• Use no more than two90° elbows with 3V4"x10" or
6" round duct. Do not overrun your system with too
many bends and turns.
•Ductsystemtothe outside.Do notventappliance into
attic or crawl space.
• Tapealljoints securelywithseveralwrapsofduct tape.
Donotbuttjoints.Alwaysusemale-femaleconnections
in direction of flow.
,, Use only one appliance per duct system. Do not
exhaust more than one appliance into asingle duct
system.
•The minimum distancebetween elbows and fittings
is21/2times the normal diameter ofduct being used.
The longer the straight section the better.
• Ifusinga roofcap, do notreduce ductsize.Alsomake
sure a backdraft damper is in the roofcap.
• Hand-made crimps are likelyto cause restrictions.
,, Use metal duct minimum 26 gage galvanized or
minimum24 gage aluminum. Localcodesmay require
heavier gage.
• In areas of extreme cold weather, a thermal barrier
may be needed. Providea shortlengthof non-metallic
ductas closeto the wall as possibletopreventconduc-
tion along the metal duct.
,, In highaltitude installations,itisadvisabletouse six-
inchor 31/4"xl0" duct. Alsoreducethe maximum duct
run.
[, (continued next pa_ge)'_
5

Duct Rttings
_Stock
#59781
6" Adjustable
Elbow(Galv.)
Equivalent Length--10 ft.
Stock
#59581
Round Duct
Transition(Galv.)
Equivalent Length--9 ft,
RectangularElbow
formutingrightorleft
For31/4"xl0" Duct
_Stock
#59581
(Galv.) Ducts with 31,_"side down
Equivalent Length--10 It,
#59391
3t/4"xl0" WaltCap(Painted)
IncludesDamperand Screen
EquivalentLength--32 ft.
Stock
#59281
6"RoundDuct(Galv.)
Two24" Sections
Equivalent Length--2 ft.
6" dia. Round Duct
Transition (Galv.)
Equivalent Length--7 ft.
#59691
6" WallCap(Aluminum)
IncludesDamperand Screen
EquivalentLength--40 ft.
#59296
RectangularElbow
formutingbackorfront
For31/4"xl0" Duct
(Galv.)Ductswith 10"sidedown
EquivalentLength--16 ft.
#59091
3V4"xl0" or6" RoofCap (Painted)
IncludesBackdraftDamper
andScreen
EquivalentLength--24 ft.
Stock
Rectangular Duct #56351
31/4"xt0"(Galv.)
Two 24" Sections
Equivalent Length--2 ft.
L
Equivalent Length--1 ft.
Straight Duct--t ft,
SAFETY
INSTALLATION MUST BE IN ACCORDANCE
WITH ALL LOCAL AND NATIONAL CODES, USE
ONI2f MJ_TERIALSWHICH CONFORM TO UNDER-
WRITERS' LABORATORIES, NATIONAL ELEC-
TRIC CODE AND THE LOCAL CODE IN EFFECT.
BE SURE THE POWER IS DISCONNECTED
BEFORE DOING ANY ELECTRICAL WORK.
Further instructionson wiring can be found in Sears
book"Simplified ElectricalWiring"available fromSears
storesand catalog. (Stock No. 5428.)
Step 3
Preparefor ElectricalConnection
Use only a 3-conductor, or if required, a 4-conductor
rangecordsetas noted below.These cordsetsare pro-
vided with ring type terminals.
The electrical ratingofthe cord mustbe 125/250 volts
minimum, 40 amperes.
NOTE: Onlya4-conductorcordistobe usedwhenthe
appliance is installed ina mobile home or where local
codes do not permit grounding throughthe neutral.
Step 4
1. Locateconnector block at the bottom rear ofrange
and remove rear wiring cover.
2. Directly belowthe connector blockis aholewith a
knockout ring for accommodating conduit fittings.
Bracketsprovidedare usedto supportthe flexible cord
strain relief, which must be securely attachedto the
cord set.
6

Step 5
3 Wire System
The followingprocedureshouldbeusedforcopper(#1)
or aluminum (#2) wire connection:
Power Cord Installation--insert screws through
power cordterminals sothat the screwspass through
connector block terminals and engage nuts. Tighten
screws securely.
POWER CORD
RING TERMINAL
CONNECTOR
BLOCK
TERMINAL
POWER
CORD
MOVABLE
NUT
Cable Direct Installation--Clamp bare wires between
the connector block terminals and movable nuts with
screws tightened securely.
SCREW
CONNECTOR
BLOCK
TERMINAL
WIRE_ .FLEXIBLE
1. Copper Wiring
Connect the neutral orgrounded wireofthe supplycir-
cuit to the neutral terminal of the connector block,
located in the center. The power leads must be con-
nected to the outside brass terminals.
NEUTRAL
TERMINAL
GROUNDING STRAP
(GROUNDED TO RANGE)
WARNING: CONNECTOR BLOCK IS APPROVED
FOR COPPER WIRE CONNECTION ONLY,
2. Aluminum Wiring
A. Connect length of copper building wire to range ter-
minal block.
B. Splice copper wires to aluminum wiring using
special connectors designed and U.L. approved for
joining copperto aluminum, and follow the connector
manufacturer's recommended procedure closely.
NOTE: Wire used, locationand enclosure ofsplices,
etc., must conform to good wiring practice and local
codes.
Step 6
4 Wire System
SpecialGroundingInstructions
WARNING: Frame grounded to neutral of appliance
througha link.If used ina MOBILE HOME or ifLOCAL
CODES do notpermit groundingthrough the neutral:
1. Disconnect the linkfrom neutral.
2. Use grounding terminal or lead to ground unit in
accordance with local codes.
3. Connect neutral terminal or lead to branch circuit in
usual manner.
(If the appliance is to be connected by means of acord
set, use 4-conductor cord for this purpose.)
CONNECTOR
BLOCK
4th GROUNDING LEAD
GROUND
LUG
7

Step 7
Exhaust Information
For Outside Vented Models Only
1. Adjustable Exhaust Outlet
Hood exhaust outlet is adjustable to compensate for
duct-work misalignment. In the top (vertical) exhaust
position, it can be adjusted 7/3"Z' to the left or right of
center, and it has a total adjustment of 7/16" from front
to rear of the range, in the rear(horizontal) exhaust posi-
tion, itcan be adjusted 7/3,_' to the leftor right of center,
and it has a total adjustment of 7/16" from top to bot-
tom of the range.
REMOVE 2 SCREWS
FOR FULL
ADJUSTMENT
TO REAR
HINGE
2. Top (Vertical) Hood Exhaust
•Your range is shipped assembled for Top (Vertical)
Hood Exhaust. For installation under aclose fitting
cabinet, the exhaust outlet assembly must be removed
from the top of the blower cover by removing 2 screws
and 2 plates. Insert the exhaust outlet assembly into
the vertical exhaust pipe with the hinge of the damper
toward the wall. Temporarily secure with duct tape or
some other means. After range is in place, reassem-
ble exhaust outlet assembly to the top of the blower
cover with 2 plates and 2 screws.
* Ifthere isspace between the bottom ofthe cabinet
to clear the exhaust outlet assembly, it can remain in
place and be adjusted to fit with the vertical pipe by
loosening 2 screws.
3, Hood Exhaust Conversions (Optional)
Be sure the range is not connected to the power.
Remove the 2 screws and damper assembly from the
top of the hood. Remove the 11 screws and cover from
the hood. Lift the blower assembly out of the hood.
_ DAMPER ASSEMBLY
VENTED
A. Recirculating Hood Conversion
Rotate the blower 90 degrees FORWARD (exhaust
toward front). Reassemble the cover onto blower with
3 screws. Slide the blower-cover back into the hood.
Assemble the remaining 8 screws.
RECIRCU_'_LATING_OVER
Arecirculating filter kit(Pub. No.03-FOK6-01)isrequired
and must be installed intothe front of the hood.
B. Rear Exhaust Conversion
Remove the wires from the 2 slotsand turnthe blower
END to END. Then rotatethe blower exhaust intothe
rear position.The wires can be unplugged for easier
realignment of blower.
j_: ._,,__AMPER ASSEMBLY
COVER
Reposition the wires into the slots (opposite side of
blower).Reassemblecoverontorear ofthe blowerwith
3 screws.Slide blower-coverback intohood. Reassem-
blethe remaining 8 screws. Locateand assemble the
damper assembly onto the rear exhaust of the hood
(cover) as shown.

IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before
using this appliance.
When usingelectricalappliances,basicsafetypre-
cautionsshouldbefollowed,including thefollowing:
•Usethis appliance only for its intended useas
described in thismanual.
•Be sure your appli-
ance isproperlyinstall-
ed and grounded bya
qualified technician in
accordance withthepro-
vided installation in-
structions.
•Don't attempt to
repair or replace any
part of your range un-
less it is specifically
recommended in this
book. All otherservicing
shouldbe referredto a qualifiedtechnician.
•Before performing any service, DISCONNECT
THE RANGE POWER SUPPLY AT THE HOUSE-
HOLD DISTRIBUTION PANEL BY REMOVING
THE FUSE OR SWITCHING OFF THE CIRCUIT
BREAKER.
;l
•Do not leavechildren
alone--children should
notbe left aloneor unat-
tendedin anarea where
an appliance is in use.
They should never be
allowedtositorstandon
anypartoftheappliance.
•Don't allowanyoneto
climb, stand or hang
on the door, drawer or
range top. They could
damage the range and
even tip it over, caus-
ing severe personal
injury.
•CAUTION: ITEMS OF
INTEREST TO CHIL-
DRENSHOULDNOTBE
STORED IN CABINETSABOVEA RANGE OR ON
THE BACKSPLASH OF A RANGE--CHILDREN
CLIMBING ON THE RANGE TO REACH ITEMS
COULD BE SERIOUSLY INJURED.
:.-".'..-. :...
•Never wear loose-
fitting or hanging gar-
ments while using the
appliance. Flammable
materialcouldbe ignited
ifbroughtincontactwith
hotheatingelementsand
maycausesevereburns.
•Use only dry pot holders--moist or damp pot
holders on hot surfaces may result in burns from
steam. Do not let pot holders touch hot heating
elements.Do notuse atowelor otherbulkycloth.
• For your safety, never
use your appliance for
warming or heating the
room.
•Keep hood and
grease filters clean to
maintain good venting
andtoavoidgreasefires.
• Do not store flam-
mable materials in an
oven or near the
cool(top.
•Do not store or use
combustible materials,
gasoline orother flammable vapors and liquids
in the vicinity of this or any other appliance.
• Donotletcookinggreaseorotherflammable
materialsaccumulatein or nearthe range.
•Do not use water on grease fires. Never pick
up a flaming pan. Smother flaming pan on sur-
face unit bycovering pan completely with well-
fitting lid, cookiesheet
or flat tray, Flaming
grease outside a pan
can be put out by
covering with baking
soda or, if available, a
multi-purpose dry
chemical orfoam type
fire extinguisher.
•Donottouch heating
elements or interior
surface of oven. These
surfaces may be hot
(continued next page_

IMPORTANTSAFETY INSTRUCTIONS(continued)
enough to burn eventhoughthey are dark incolor.
During and afteruse,donottouch, or let clothing or
other flammable materials contact surface units,
areas nearby surface units or any interior areaofthe
oven; allow sufficient time for cooling, first.
Potentiallyhot surfaces
includethe cooktopand
areasfacing the cooktop,
oven vent opening and
surfacesnear the open-
ing,andcrevicesaround
the oven door.Remem-
ber: The inside surface
of the oven may be hot
whenthedoorisopened.
• When cooking pork, followthe directionsexactly
andalwayscookthemeattoan internaltemperature
of at least 170°F.This assuresthat, in the remote
possibilitythattrichinamaybepresentinthe meat,
it will be killedand the meat will be safe to eat.
Oven
• Whenusingcookingorroastingbagsinoven,
followthemanufacturer'sdirections.
•Do not use your oven to dry newspapers. If
overheated,they can catchfire.
Self-CleaningOven
•Do not clean door gasket. The doorgasket is
essential for agoodseal. Care shouldbetakennot
to rub,damage or movethe gasket.
•Do not use oven
cleaners. No commer-
cialovencleaneroroven
linerprotectivecoatingof
anykindshouldbeused
in or aroundany part of
the oven.
• Clean only parts listed in this Owner's Manual.
•Before self-cleaning the oven, remove broiler
pan and other cookware,
•Stand away from range when opening oven
door. Hot air or steam which escapes can cause
burns to hands, face and/or eyes.
•Don't heat unopened
food containers in the
oven. Pressure could
build up and the con-
tainer could burst,
causing an injury.
, Keep oven vent duct
unobstructed.
•Keep oven free from grease buildup.
•Place oven shelf in
desired position while
oven is cool. If shelves
must be handled when
hot,do notletpotholder
contactheatingunitsin
the oven.
• Pulling out shelf to
the shelf stop isa con-
venience in lifting heavy foods. It is also a
precaution against burnsfromtouching hotsur-
faces of the door or oven walls.
Surface Cooking Units
../_, • Use proper pan size
:_ ....._..... --Thisapplianceisequip
:.. "%. ..
"_ :." ped with one or more
surfaceunitsofdifferent
size. Select cookware
havingflatbottomslarge
enough to cover the
surfaceunitheatingele-
ment.The useofunder-
sized cookware will
exposeaportion oftheheatingelementtodirectcon-
tact and may result in ignitionof clothing. Proper
relationshipofcookwaretoburnerwillalsoimprove
efficiency(see pages 16-17).
•Never leave surface
units unattended at
highheat settings.Boil:
over causes smoking
and greasy spillovers
that maycatchon fire.
10

• Don't use aluminum
foil to line drip pans or
anywhere in the oven
except as described in
this book.Misuse could
result in ashock, fire
hazardordamagetothe
range.
• Be sure drip pans and vent duct are not
covered and are in place. Their absenceduring
cookingcould damage rangepartsand wiring.
• Only certain types of glass, glass/ceramic,
earthenware or other glazed containers are
suitable for range.top service; othersmay break
becauseofthesuddenchangeintemperature.(See
sectionon ,Surface Cooking"for suggestions.)
• Tominimize the pos-
sibilityof burns,ignition
of flammable materials,
and spillage,the handle
ofa containershouldbe
turnedtowardthecenter
of the range without
extending over nearby
surface units.
• Always turn surface
unit to OFF before re-
moving cookware.
• Keep an eye on foods being fried atH! orMED
Hi heat settings.
•To avoid the possibility of a burn or electric
shock, alwaysbe certain that the controls for all
surface unitsare at OFF position andall coils are
cool before attempting to lift or remove the unit.
• Don't immerse or soak removable surface
units. Don't put them in a dishwasher. Do not
self-clean the surface units in the oven.
= When flaming foods are underthe hood, turn
the fan off. The fan, if operating, mayspread the
flame.
• • m
Foodsfor frying should be asdry as possible.
Frostonfrozenfoodsormoisture onfreshfoodscan
cause hotfat to bubbleup and oversidesof pan.
• Use little fat for effective shallow or deepfat
frying. Filling the pan too full off at can cause
spilloverswhen foodis added.
,, If a combination of oils or fats will be used in
frying, stirtogetherbeforeheating,or as fatsmelt
slowly.
• Always heat fat slowly, and watchas it heats.
•Usedeep fat thermometer whenever possible
topreventLoverheatingfatbeyondthesmokingpoint.
SAVETHESE INSTRUCTIONS

Energy-Saving Tips
SurfaceCooking
•For best use of energy, use cooking utensils of
mediumweight aluminum, tight-fittingcovers,and flat
bottomswhich completelycover the heated portionof
the surface unit.
•Cook freshvegetables with a minimum amount of
water in a covered pan.
•Watch foodswhen bringingthem quicklyto cooking
temperaturesat HIGH heat. When food reaches cook-
ingtemperature,reduce heatimmediatelytolowestset-
ting that will keep itcooking.
•Use residual heat with
surfacecookingwhenever
possible. For example,
when cookingeggs inthe
shell, bring water and
eggs to boil, then turn to
OFF position and cover
with lid to complete the
cooking,
• Always turn surface unit OFF before removing
utensil.
•Use correct heat for cooking task.., high heats to
start cooking (if time allows,donot use high heat to
:start), mediumhigh--quick brownings,medium--slow
frying, low--finish cooking most quantities, warm
doubleboilerheat,finish cooking,and specialfor small
quantities.
•When boiling water for
teaor coffee,heatonlythe
amount needed. It is not
economical to boil acon-
tainerfull ofwaterfor only
one or two cups.
Oven Cooking
•Preheat the ovenonly when necessary. Mostfoods
will cook satisfactorilywithout preheating. Ifyou find
preheatingisnecessary,watchthe indicator light,and
put food inthe oven promptlyafter the lightgoesout.
•Alwaysturn oven OFF before removing food.
•During baking, avoidfrequent dooropenings. Keep
door open as short a time as possible ifit isopened.
•Cook complete oven
meals instead ofjust one
food item. Potatoes,other
vegetablesand somedes-
serts will cook together
with a main-dish casse-
role,meat loaf,chickenor
roast. Choose foodsthat
cookat the same temper-
atureand in approximately
the same time.
•Use residualheatinovenwhenever possibletofinish
cooking casseroles,ovenmeals, etc.Also add rollsor
precookeddessertstowarm oven,using residualheat
to warm them.
12

Featuresof YourRange
1. Broil Unit.
2. Oven Light.
3. Automatic Oven Timer, Clockand Minute Timer.
4. Oven Set Control.
5. Oven Temp Control.
6. Bake Unit.
7. Oven Cycling Lights. (Each light glows until oven
reaches selected temperature, then goes off and on
during cooking with the oven units as temperature is
maintained.)
8. Upper Oven Light Switch.
i
!• li
9. Oven Set Control.
10. Oven Temp Control.
11. Oven Door Latch.
12. Broil Unit.
13. Oven Shelf Supports. (Letters A, B, C and D
indicate cooking positions for shelves as recom-
mended on baking, roastingand broiling guides.)
14. Oven Shelves.
15. Oven Door Gasket.
16. Storage Drawer.
17. Oven Light Switch. (Use to turn oven light on
during cooking when ovendoor is closed.)
18. Oven Door Liner.
19. Oven Window.
20. Bake Unit. (May be lifted gently for wiping oven
floor.)
21. Broiler Pan and Rack.
22. Oven Interior Light. (Comes on automatically
when door is opened.)
23. Model and Serial Numbers.
24. Oven Locked Light. (Glowsduring self-cleaning
when oven has reached cleaning temperature. Oven
door cannot be opened when this light ison.)
25. Oven Cleaning Light. (Glowsduringself-cleaning
when all controls are set. Cycles off and on with the
oven heating units after oven reaches cleaning
temperature.)
26. Surface Light.
27. Removable Grease Filters (2) for Over Cooktop
Venting.
28. Plug-In Surface Units. Chrome Plated Drip Pans,
29. Surface Light Switch.
30, Exhaust Fan Switch.
31. Removable Vent Duct for Lower Oven. Located
under right rear unit,
32, Surface Unit Controls,
33, "ON" Indicator Light for Surface Units.
13

SurfaceCooking
See Surface Cooking Guide on pages 16 and 17.
Surface Cooking with InfiniteHeat Controls
Your surface units and controlsare designed to give
you an infinitechoice of heat settingsfor surface unit
cooking.
At bothOFF andHI positions,there isa slightniche so
control "clicks" atthosepositions;"click" onH! marks
the highestsetting; the lowestsettingisbetween WM
and OFF. In a quiet kitchen, you may hear slight
"clicking" sounds during cooking, indicating heat
settings selected are being maintained.
Switching heats to higher settings always shows a
quicker change than switching to lowersettings.
How to Set the Controls
Step 1: Grasp control
knob and push in.
Step 2: Turneitherclock-
wise or counterclockwise
to desired heat setting.
Control must be pushed
in to set only from OFF
position. When control
is in any position other
than OFF, it may be ro-
tated without pushing in.
Be sure you turn control to OFF when you finish
cooking. An indicatorlightwillglowwhen ANY heat on
any surface unit is on.
Cooking Guide forUsing Heats
HI--Quick start for cooking; bring water to boil,
MED HI ('/)--Fast fry, pan broil; maintain fast boil on
large amount of food.
MED (4)--Saute and brown;maintainslowboilonlarge
amount of food.
LOW (3)--Cook after starting at HI; cookwith littlewater
in covered pan.
WM--Steam rice,cereal;maintainservingtemperature
of most foods.
NOTE:
1. At HI, MED HI (7), never leave food unattended.
Boiloverscausesmoking;greasyspilloversmaycatch
fire.
2. At WM, LOW (3), melt chocolate, butter on small unit.
14

Questions& Answers
Q. May I can foods and preserves on my surface
units?
A. Yes, but only use cookware designed for canning
purposes. Check the manufacturer's instructions and
recipes for preserving foods. Be sure canner is flat-
bottomed and fits over the center of your surface unit.
Since canning generates large amounts of steam, be
careful to avoid burns from steam or heat. Canning
should only be done on surface units.
Q. Can I cover my drip pans with foil?
A. No. Clean as recommended in Cleaning Guide.
Q. Can I use special cooking equipment, like an
oriental wok, on any surface units?
A. Cookware without flat surfaces is not recom-
mended. The life of your surface unit can be shortened
and the range top can be damaged from the high heat
needed for this type of cooking.
Q. Why am I not getting the heat I need from my
units even though I have the knobs on the right
setting?
A. After turning surface unit off and making sure it is
cool, check to make sure that your plug-in units are
securely fastened into the surface connection.
Q. Why does my cookware tilt when I place them
on the surface unit?
A. Because the surface unitis not flat. Make surethat
the "feet" on yoursurface unitsare sitting tightlyinthe
rangetopindentationand the outeredgeofthe drippan
is flat on the range surface.
Q. Why is the porcelain finish on my cookware
coming off?.
A. ifyou set your surface unit higher than required for
the cookware material, and leave it, the finish may
smoke, crack, pop, or burn depending on the pot or
pan. Also, a too high heat for long periods, and small
amounts of dry food, may damage the finish.
Home CanningTips
Canning should be done on cooktop only.
In surface cooking of foods other than canning, the use
of large-diameter pots (extending more than 1-inch
beyond edge of drip pan) is not recommended. How-
ever, when canning with water-bath or pressure canner,
large-diameter pots may be used. This is because boil-
ing water temperatures (even under pressure) are not
harmful to cooktop surfaces surrounding heating unit.
HOWEVER, DO NOT USE LARGE DIAMETER CAN-
NERS OR OTHER LARGE DIAMETER POTS FOR
FRYING OR BOILING FOODS OTHER THAN WATER.
Most syrup or sauce mixtures--and all types of
frying--cook at temperatures much higher than boil-
ing water. Such temperatures could eventually harm
cooktop surfaces surrounding heating units.
Observe Following Points in Canning
1. Bring water to boil on HIGH heat, then after boiling
has begun, adjust heat to lowest setting to maintain boil
(saves energy and best uses surface unit.)
2. Besurecanner fits over center ofsurface unit.Ifyour
range does notallow cannerto becenteredon surface
unit,usesmaller-diameterpotsfor goodcanningresults.
3. Flat-bottomed canners give best canning results. Be
sure bottom of canner is flat or slight indentation fits
snugly over surface unit. Canners with flanged or rip-
pled bottoms (often found in enamelware) are not
recommended.
RIGHT WRONG
4. When canning, userecipesfrom reputablesources.
Reliable recipes are available from the manufacturer
ofyourcanner;manufacturers ofglassjarsfor canning,
such as Ball and Kerr; and the United States Depart-
ment of Agriculture Extension Service.
5. Remember, in following the recipes, that canning isa
process that generates large amounts ofsteam. Be care-
ful while canning to prevent burns from steam or heat.
NOTE: If your range is being operated on low power
(voltage),canning maytake longer than expected,even
though directions have been carefully followed. The
process may be improved by:
(1) using a pressure canner, and
(2) forfastest heating of large water quantities, begin
with HOT tap water.
15

Surface Cooking Guide
Cookware Tips
1. Use medium-or heavy-weightcookware.Aluminum
cookwareconductsheatfaster than other metals.Cast
iron and coated cast iron cookware isslow to absorb
heat, butgenerally cooksevenly at LOW or MEDIUM
settings. Steel pans may cook unevenly if not com-
bined with other metals.
Fiatground Pyroceram®saucepans or skilletscoated
on the bottom with aluminum generally cook evenly.
2. Toconserve the most cookingenergy, pansshould
be flat on the bottom, have straight sides and tight-
fitting lids. Match the size ofthe saucepan tothe size
of the surface unit. A pan that extends more than an
inch beyondthe edge ofthe drip pantraps heatwhich
causes "crazing" (fine hairline cracks) on porcelain,
and discoloration ranging from blue to dark gray on
chrome drip pans.
Food
Cereal
Cornmeal,grits,
oatmeal
,,,,,,, ,
Cocoa
Coffee
Eggs
Cooked in shell
Friedsunny-side-up
Friedovereasy
Poached
Scrambled or omelets
Fruits
Meats, Poultry
Braised:Potmastsof
beef,lambor veal;
>orksteaksand
chops
Pan-fried:Tender
chops;thinsteaksup
to314-inch;minute
steaks;hamburgers;
franksand sausage;
thinfish fillets
Cookwara
Covered
Saucepan
Directions and Setting
t0 Start Cooking Setting to Complete C_,oking
Uncovered
Saucepan
Pemolator
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Skillet
Uncovered
Skillet
HI. Incoveredpan bring
watertoboilbeforeadding
cereal.
HI;Stirtogetherwater- or
milk,cocoaingredients.
Bringjust toa boil.
HI. Atfirstperk,switch
heattoLOW(3).
,,,,,,, , , ,
HI. Covereggswithcool
water.Coverpan, cook
untilsteaming.
MED HI (7). Meltbutter,add
eggsand coverskillet.
HI. Melt butter.
HI. In coveredpan bring
watertoa boil.
HI. Heat butteruntillight
goTdenin color.
HI. incoveredpan bring
fruitandwaterto boil.
HI. Melt fat, thenadd meat,
Switchto MED HI (7)to
brownmeat. Addwateror
otherliquid.
HI. Preheatskillet,then
greaselighUy.
LOW (3)orWM, thenadd cereal.
Finishtimingaccording
topackagedirections,
MED (4), to cook1 or2 minutes
tocompletelybtendingredients.
LOW(3)to maintaingentlebut .......
steadyperk.
LOW (3). Cook only 3 to 4
minutes for soft cooked;
15 minutes for hard cooked.
Continue cooking at MED HI (7)
unti! whites are just set, about
3 to 5 more minutes.
LOW (3), then add eggs. When
bottoms of eggs have just set,
carefully turn over to cook other
side.
LOW (3). Carefully add eggs.
Cook uncovered about 5
minutes at MED HI (7).
MED (4). Add egg mixture.
Cook, stirring to desired
doneness.
'LOW(3). stir occasionallyand......
checkfor sticking.
LOW(3). Simmer untilfork
tende_
MED HI (7)or MED (4). Brown
andcooktodesireddoneness,
turningoveras needed.
Comments
Cerealsbubbleand expandas
theycook;uselargeenough
saucepantopreventboilover.
Milkboilsoverrapidly.Watchas
boilingpointapproaches. '
,,,,, , ,
Percolate8 to 10minutes for
8 cups_lessfor fewercups. ....
If you do not cover skillet, baste
eggs with fat to cook tops evenly.
Removecookedeggswithslotted
spoon"orpancaketurner.
Eggscontinueto setslightlyafter
cooking.Foromeletdo notstir
lastfew minutes.When set,fold
in half.
Freshfruit: Use 114tO1/2'CUp
waterper poundoffruit.
Driedfruit: Use wateras package
directs.Timedependson whether
fruithasbeenpresoaked.If not,
allowmorecooking!ime.
Meatcan be seasonedand floured
beforeit isbrowned,ifdesired.
Liquidvariationsforflavorcould
be wine,fruitor tomatojuice or
meatbroth.
Timing:SteaksI to2-inches:1to
2 hours.BeefStew:2 to 3 hours.
PotRoast:21/2to4 hours.
Panfryingisbestforthinsteaks
and chops.Ifrare isdesired,pre-
heatskilletbeforeaddingmeat.
16

Surface CookingGuide(continued)
3. Deep Fat Frying. Do not overfill kettlewith fat that
may spill over when adding food. Frostyfoods bubble
vigorously.Watch foods frying at HIGH temperatures
and keep range and hood clean from accumulated
grease. _ _RIGHT WRONG
t._ L.- NO1" _ OVER 1"
OVER 1"
Directions and Setting Setting toComplete
Food toStart Cooking Cooking Comments
FriedChicken
Pan FriedBacon
Sauteed:Lesstender
thinsteaks(chuck,
round,etc.);liver;
thickorwholefish
Simmeredor stewed
meat;chicken;corned
beef;smokedpork;
stewingbeef;tongue;
etc.
Melting chocolate,
butter, marshmallows
Cookware
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Covered
DutchOven,
Kettleor
Large
Saucepan
Small
Uncovered
Saucepan.
Usesmall
surfaceunit
HI. Melt fat. Switch to MED (4)
HI to brown chicken.
HI. In coldskillet,arrange
baconslices.Cookjust
untilstartingtosizzle.
HI. Meltfat.Switchto MED(4)
tobrownslowly.
HI. Cover meat with water
and cover pan or kettle.
Cook until steaming.
LOW (3). Cover skillet and
cook until tender.
Uncover last few minutes,
MED HI (7). Cook, turning
over as needed.
LOW(3).Coverand cook
untiltender.
Forcrispdrychicken,coveronly
afterswitching toLOW(3)for 10
minutes.Uncoverandcook,turning
occasionally!0 to20 minutes.
Amoreattention-freemethod
istostartandcookat MED(4).
Meatmaybebreadedor
marinatedinsaucebeforefrying.
Addsaltorotherseasoning
beforecookingif meathasnot
beensmokedorotherwise
cured.
WM, Allow 10 to 15 minutes to
melt through. Stir to smooth.
LOW(3). Cookuntilfork
tender.(Watershould
slowlyboil).Forvery large
loads,mediumheat may
beneeded. i, .,
Whenmeltingmarshmallows,add
milkorwater.
Pancakesor Skilletor MED HI (7).Heatskillet8to Cook2to3 minutesperside. Thickbattertakesslightlylonger
French toast Griddle 10minutes.Greaselightly, time.Turnoverpancakeswhen
bubblesrisetosurface.
Pasta
Noodlesorspaghetti Covered
Large kettle
or Pot
HI. Incoveredkettle, bring
saltedwaterto a boil,uncover
andadd pastaslowlyso
boilingdoesnot stop.
Use large enough kettle to
prevent boilover, Pasta doubles
in size when cooked.
MED HI("/).Cookuncovered
untiltender.Forlarge
amounts,HI maybe
neededtokeep waterat
rolling boilthroughout
entirecookingtime.
MEDHI (7)forfoods cooking
10minutesor less.MED(4)
forfoods over10minutes.
LOW (3).Tofinish cooking.
MED (4).CookI pound10
to30ormoreminutes,
dependingontenderness
ofvegetable.
,r ,., , r
Pressure Cooking Pressure HI. Heat untilfirstjiggleis Cookershouldjiggle2 to3 times
Cookeror heard, perminute.
Canner
Puddings,Sauces, HI. Bringjusttoboil. Stirfrequently toprevent
Candies, Frostings sticking.
Vegetables
Fresh
LOW(3).Cookaccordingto
timeonpackage.
Uncovered
Saucepan
Covered
Saucepan
Covered
Saucepan
HI. Measure 1/2to 1inch
waterinsaucepan.Add
saltand preparedvegetable.
Incoveredsaucepanbring
toboil.
HI. Measurewaterandsalt
asabove.Addfrozen block
ofvegetable.Incovered
saucepanbringtoboil.
HI. Inskilletmeltfat.Uncovered
Skillet
Uncoveredpan requiresmore
waterand longertime.
Breakuporstir asneededwhile
cooking.
Turnoverorstirvegetableas
necessaryforevenbrowning.
Tripleinvolumeaftercooking.Time
at WM. Rice: 1cup riceand 2 cups
water--25 minutes.Grits:I cup
gritsand4cupswater---40m!nutss.
Covered
Saucepan
Frozen
HI. Bringsaltedwaterto a
boil.
Sauteed:Onions;
greenpeppers;
mushrooms;cele.W;etc..
Rice and Grits
MED (4),Addvegetable.
Cookuntildesired
tendernessisreached.
WM. Coverand cook
accordingtotime.
17

AutomaticTimer and Clock
The automatic timer and clock on your range are
helpful devices that serve several purposes.
ToSet the Clock
Push the center knob in
and turn the clock hands
to the correct time. (If the
Automatic Timer pointer
should move also, let knob
out, turn the Timer pointer
to OFF.)
ToSet the Minute Timer
The Minute Timer has been combined with the range
clock. Use it totime all your precise cooking operations.
You'll recognize the Minute Timer as the pointer which
is different in color and shape than the clock hands.
TO SET THE MINUTE TIMER, turn the center knob,
without pushing in, until pointer reaches number of
minutes you wish to time. (Minutes are marked, up to
60, in the center ring on the clock.) At the end of the
set time, a buzzer sounds to tell you time is up. Turn
knob, without pushing in, until pointer reaches OFF
and buzzer stops.
Time Bake Uses Automatic Timer
Using the Automatic Timer, you can TIME BAKE with
the oven starting immediately and turning off at the Stop
Time set or you can set both Start and Stop dials to
automatically start and stop oven at alater time of day.
It takes the worry out of not being home to start or stop
the oven.
Setting the dials for TIME BAKEisexplained indetail
on page 20.
Self-Clean Uses AutomaUc Timer
The self-cleaning function on your range uses the
Automatic Timer to set the length of time needed to
clean whether you wishtoclean immediately,ordelay
the cleaning. Bysettingthe Startand/orStop Dialsyou
may choose to begin immediately or clean at low
energy times duringthe night.Fullexplanationsofset-
tingStart and StopDialsforself-cleaningaredescribed
on pages 30 and 31.
Questions and Answers
Q. How can I use my Minute Timer to make my sur-
face cooking easier?.
A. Your Minute Timer will help time total cooking which
includes time to boil food and change temperatures.
Do not judge cooking time by visible steam only. Food
will cook in covered containers even though you can't
see any steam.
Q. Must the Clock be set on correct time of day
when Iwish to use the Automatic Timer for baking?
A. Yes, if you wish to set the Start or Stop dials toturn
on and off at set times during timed functions.
Q. Can I use the Minute Timer during oven
cooking?
A. The Minute Timer can be used during any cooking
function. The Automatic Timers (Start and Stop dials)
are used with TIME BAKE and SELF-CLEAN functions.
Q. Can I change the clock while I'm Time Cooking
in the oven?
A. No. The clock cannot be changed during any pro-
gram that uses the oven timer. You must either stop
those programs or wait until they are finished before
changing time.
18

UsingYourOven
BeforeUsingYourOvens
1. Look at the controls. Be sure you understand how
to setthem properly, Read over the directions forthe
Automatic Oven Timer so you understandits usewith
the controls.
12,Check the insideofthe ovens. Lookat the shelves.
Take a practice run at removing and replacing them
properly, to give sure, sturdy support.
3. Read overinformation and tips that follow.
4. Keep this book handy so you can referto it, espe-
cially during the firstweeks ofgetting acquainted with
your range.
ovenContro
The controls for the
oven(s)are markedOVEN
SET and OVEN TEMR
OVEN SET has settings
for BAKE, TIME BAKE,
BROIL, CLEAN and OFF.
When youturnthe knobto
the desired setting,the proper heating units are then
activated for that operation.
OVEN TEMP maintainsthe temperature youset, from
WARM (150°F.) to BROIL (55001:.)to CLEAN (880°F.).
The Oven Cycling Light glowsuntilthe ovenreaches
your selected temperature, then goes off and onwith
the oven unit(s) during cooking.
PREHEATING either oven, even to hightemperature
settings,isspeedy--rarely morethan about10minutes.
Preheatthe ovenonlywhen necessary.Mostfoods will
cooksatisfactorilywithout preheating. If youfind pre-
heatingisnecessary,keep aneye onthe indicatorlight
and put food in theoven promptlyafter lightgoes out.
Oven InteriorShelves
The shelvesare designed withstop-locks sothatwhen
placedcorrectly onthe shelfsupports,they(a)willstop
beforecoming completelyfrom the oven, and (b) will
not tilt when removing food fromor placing food on
them.
TO REMOVE shelves from either oven, lift up rear of
shelf, pull forward with stop-locks along top of shelf
supports.Becertain thatshelfiscool beforetouching.
To REPLACE shelves in eitheroven, insertshelfwith
stop-locksrestingonshelfsupports.Pushshelftoward
rearof oven; itwillfall intoplace.When shelf isin prop-
erpositionsstop-locks onshelfwillrun under shelfsup-
portwhen shelf is pulled forward.
Shelf Positions
The lower oven has four
shelf supports marked A
(bottom),B, C and D (top).
Shelf positions for cook-
ing food are suggestedon
Baking, Roasting and
Broilingpages.
OvenLights
The lower lightcomes on "
automatically when the
doorisopened.Useswitch
toturnlightonandoffwhen
door isclosed. Switch is
located on frontofdoor.
The upper oven light is
controlled by a switch at
the bottom of the control
_anel.
19

Baking
When cookinga food for the firsttime inyournew oven,
use time given on recipes as a guide. Oven thermo-
stats,overa periodofyears,may "drift" from thefactory
setting and differences in timing between an old and
a newoven of5 to 10 minutesare notunusualand you
may be inclined tothink thatthe new oven is notper-
forming correctly.However,your new oven has been
set correctly at the factory and is more apt to be
accurate than the oven itreplaced.
How to Bake
Step 1: Place food in
oven, being certain to
leave about 1 inch of
space between pans and
walls ofovenfor good cir-
culation of heat. Close
ovendoor.Duringbaking,
avoid frequent dooropenings to prevent undesirable
results.
Step 2: Turn OVEN SET knob to BAKE and OVEN
TEMP knob to temperature on recipe or in Baking
Guide.
Step 3: Check food for doneness at minimum time on
recipe. Cook longer if necessary.Switch off heat and
remove foods.
How to Time Bake
The automaticoventimer
controls are designed to
turn the oven on or off
automatically at specific
times that you set.Exam-
ples of Immediate Start
(oven turns on now and
you set it to turn off automatically)or Delay Start and
Stop (settingthe oventoturnon automaticallyata later
time andturnoffata presetstop time) willbedescribed.
Howto Set ImmediateStart
NOTE: Before beginning make surethe range clock
shows the correct time ofday.
Immediate Start issimplysetting oven tostart baking
now and turning off at a latertime automatically. Re-
member, foods continuecookingafter controlsare off.
Step 1: To set Stop Time,
push in knob on STOP dial
and turn pointer to time
you want oven to turn off;
for example 6:00. The Start
Dial should be at the same
position as the time of day
on clock.
Step 2: Turn OVEN SET
knob to TIME BAKE. Turn
OVEN TEMP knob tooven
temperature, for example
250°R
How to Set Delay Start and Stop
Delay StartandStopissettingthe oventimertoturnthe
oven on and off automatically at a later time than the
presenttime ofday.
Step 1: To set start time,
push in knob on START
dial and turn pointer to
timeyouwantoventoturn
on, for example 3:30.
Step 2: To set Stop Time,
push in knob on STOP dial
and turn pointer to time you want oven to turn off, for
example 6:00, This means your recipe called for two and
one-half hours of baking time.
NOTE:Time onStopDialmust be laterthantimeshown
on range clock and Start dial.
Step 3- TurnOVEN SET
knob toTIME BAKE.Turn
OVEN TEMP knob to
250°R or recommended
temperature.
Place food in oven, close
the door and automatic-
ally the oven will be turned on and off at the times
youhaveset.TurnOVEN SET toOFF and removefood
from oven.
20

Baking Guide
1. Aluminum pans conduct heat quickly. For most
conventional baking, light, shiny finishes give best
results because they help prevent overbrowning. For
best browning results, we recommend dull bottom sur-
faces for cake pans and pie plates.
2. Dark or non-shiny finishes and glass cookware
generally absorb heat, which may result in dry, crisp
crusts. Reduce oven heat 25°E if lighter crusts are
desired.Rapidbrowning ofsomefoodscan beachieved
by preheating cast iron cookware.
3. Preheating the oven is not always necessary,
especially for foods which cook longer than 30 to 40
minutes. For food with short cooking times, preheating
gives best appearance and crispness.
4. Open the oven door to check food as little as
possible to prevent uneven heating and to save energy.
Food
Broad
Biscuits (1/2-in.thick)
Coffee cake
Corn bread or muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeastbread (2 Ioaves)
Plain rolls
iSweet rolls
Cakes
(without shortening)
Angel food
Jelly roll
Sponge
Cakes
Bundt cakes
Cupcakes
Fruitcakes
Layer
Layer,chocolate
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked apples
Custard
Puddings, Rice
and Custard
Pies'
Frozen
Meringue
One crust
Two crust
Pas!ry shell
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
.Confiner
Shiny Cookie Sheet
Shiny Metal Pan with
satin-finish bottom
Cast Iron or Glass
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Muffin Pans
Deep Glass or Cast Iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
Shiny Oblongor Muffin Pans
ShinyOblongor Muffin Pans
Aluminum Tube Pan
Metal Jelly Roll Pan
Metat or Ceramic Pan
Metal orCeramic Pan
ShinyMetalMuffinPans
Metal orGlassLoafor
TubePan
ShinyMetalPanwith
satin-finishbottom
ShinyMetalPanwith
satin-finishbottom
Metalor GlassLoafPans
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
Glassor MetalPan
GlassCustardCupsor Casserole
(set in pan ofhotwater)
GlassCustardCupsorCasserole
FoilPanonCookieSheet
Spreadto crustedges
GlassorSatin-finishMetal
GlassorSatin-finishMetal
GlassorSatin-finishMetal
SetonOvenShelf
Glassor MetalPan
Glass
LowerOven
Shelf
Position
B,C
B,A
B
B
A,B
B
B
A,B
A,B
B,A
A
B
A
A, B
B
A,B
B
B
B,C
B,C
B,C
B,C
A, B, C
B
B
A
B,A
A,B
B
B
A,B,C
A,B,C
B
Oven Time,
Temperature Minutes
4000-475 ° 15-20
350°-400O 20-30
400°-450 ° 20-40
350° 45-55
4000-425 ° 20-30
375°" 45-60
3500-375 ° 45-60
375d-425 °45-60
375°-425 °10-25
350°-375 ° 20-30
325°.375 o
375o-400 o
325o-350 o
325o-350 °
350O-375°
2750.300 °
3500-375 °
350o-375 o
350 °
325o-350o
350o-400 o
400o-425 o
375°-400 o
350o-400o
300°-350o
325°
400o-425 o
325o-350 o
400°-425 o
400o-425 °
450 °
325o-400 o
325o-375 o
300o-350O
30-55
1045
45-60
45-65
20-25
2-4hm.
2045
25-30
40-60
25-35
10-20
6-12
7-12
30-60
30-60
50-9O
45-70
15-25
40-60
40-60
12-15
60-90
3O-60
30-75
Comments
Canned, refrigerated biscuits take
2 to 4 minutes less time.
Preheatcastironpanforcrispcrust.
Decrease about 5 minutes for muffin
mix, or bake at 450oE for 25 minutes,
then at 350°1:. for 10 to 15 minutes.
Darkmetalorglassgivedeepest
browning.
Forthin rolls,ShelfB maybe used.
Forthin rolls,ShelfB maybe used.
Two-piece panisconvenient.
Linepanwithwaxed paper.
Paper liners produce more moist
crusts.
Use 300°1=.and Shelf B for small or
individual cakes.
Bar cookies from mix use same time.
Use Shelf C and increase tamp.
25°F. to 50°1=.for mere browning.
Reduce temp. to 300OF.for large
custard. Cook bread or rice pudding
with custard base 80 to 90 minutes.
Largepiesuse400OF.and increase
time.
Toquickly brownmeringue,use
400=F.for 8to 10minutes.
Custardfillings requirelower
temperature,longertime.
Increasetime for largeamount
or size.
21