Whirlpool SE960PEYN1 User manual

-I
T&+1 01
4a
Use& Care’Guide
30” SELF-CLEANINGGASRANGE
WITHUPPEROVEN

Contents
Appliance Registration
Care and Cleaning 14-2; Oven Timer 9
Preheating 10, 1I
Clock 9 Roasting, Roasting Guide 12
Control Panels 14 Self-Cleaning Operation 18, 19
Features 6 Shelves 8, 16
Installation 5 Thermostat Adjustment 22
Leveling 5 Vent Duct 9
Lift-Up Cooktop 16 Problem Solver 23
Minute Timer 9 Repair Service 24,25
Mode1 and Serial Numbers 2 Safety Instructions 2-s
Oven 8 Surface Cooking 7
Air Adjustment 21 Burners 15,20
Baking, Baking Guide IO, 11 Burner Grates 15,20
Broiler Pan and Rack 16,20 Control Settings 7
Broiling, Broiling Guide 13 Cookware Tips 7
Continuous Cleaning 14 Drip Pans 15,20
Control Settings 8 Flame Size 7
Door Removal 16 Lighting Instructions 7
Light; Bulb Replacement 8, 17 Warranty Back Cover
Oven Bottom Removal 17
Thank you for buying a Whirlpool
appliance. Pleasecomplete and mail the
Owner Registration Card provided with
this product. Then complete the form
below. Have this information ready if you
need service or call with a question.
l Copy model and serial numbers from plate
(located as shown) and purchase date from
sales slip.
l Keep this book, the Cooking Guide and
sales slip together in ahandy place.
Model Number
Serial Number
I
FORYOURSAFETY
Ifyousmellgas:
1.Openwindows.
2. Don’ttouch
electricalswitches.*
3. Extinguishany
openflame.
4. Immediatelycall
yourgassupplier.
*Don’t turn electric
switches on or off because
sparks may ignite the gas.
PurchaseDate
Service Company Phone Number
You are responsible for:
l Installing and leveling the range on a floor
strong enough to support its weight, and
where it is protected from the elements.
(See the installation instructions.)
l Making sure the range is not used by
anyone unable to operate it properly.
l Properly maintaining the range.
l Usmg the range only for jobs expected ot a
home range.
l Making sure the range is secured by
properly installed anti-tip bracket, with
rear leveling 1eg.spositioned under bracket.
FORYOURSAFETY
Donotstoreor use
gasolineor other
flammablevapors
andliquids inthe
vicinity ofthis or any
otherappliance.
2
IMPORTANT
SAFETY
INSTRUCTIONS
Read all instructions
before using this
appliance.
IMPORTANT
SAFETY NOTICE
WARNING:
Gas fuels and their use in
appliances can cause minor
exposures to benzene,
formaldehyde, carbon monoxide
and soot, primarily from
incomplete combustion.
Significant exposure to these
substancescan causecancer or
reproductive harm. Properly
adjusted burners with a blue,
rather than a yellow flame, will
minimize incomplete
combustion. Venting with a
hood or an open window will
further minimize exposure.
When You Get Your Range
l Have the installer show you
the location of the range gas
cut-off valve and how to shut
it off if necessary.
l Have your range installed
and properly grounded by a
qualified installer, in
accordance with the Installation
Instructions. Any adjustment
and service should be performed
only by qualified gasrange
installers or service technicians.

l Plug your cooking center into
a X20-volt grounded outlet only.
Do not removethe round
grounding prong from the plug.
If in doubt about the grounding of
the home electrical system, it is
your personal responsibility and
obligation to havean ungrounded
outlet replaced with a properly-
grounded three-prong outlet in
accordance with the National
Electrical Code. Do not use an
extensioncord with this appliance.
W-G-AH cooking
centers can -
tip and injury
could result.
To prevent
accidental
tipping of the
cooking center,
attach it to
the floor by
installing the
ANTI-TIP bracket supplied. To
check if the bracket is installed
and engagedproperly, removethe
drawer and inspectthe rear leveling
legs. Make sure they fit securely
into the slots on the bracket.
If you pull the cooking center out
from the wall for any reason,make
sure the rear legsare returned to
their positions in the bracket when
you push the cooking center back.
l Be sure all packing materials
are removed from the cooking
center before operating it, to
prevent fire or smoke damage
should the packing material ignite.
l Be sure your cooking center is
correctly adjusted by a qualified
service technician or installer
for the type of gas (Natural or
LP) on which it is to be used.
Your cooking center can be
converted for use on either type of
gas. SeeInstallation Instructions.
l After prolonged use of the
lower oven, high floor
temperatures may result and
many floor coverings will not
withstand this kind of use.
Never install the cooking center
over vinyl tile or linoleum that
cannot withstand such type of
use. Never install it directly over
interior kitchen carpeting.
Using Your Cooking Center
l Don’t leavechildren alone or
unattended where a cooking
center is hot or in operation.
They could be seriously burned.
l Don’t allow anyone to climb,
stand or hang on the door or
cooktop. They could damagethe
cooking center and eventip it over
causing severepersonal injury.
l CAUTION: ITEMS OF
INTEREST TO CHILDREN
SHOULD NOT BE STORED
IN CABINETS ABOVE A
COOKING CENTER OR ON
THE COOKTOP-CHILDREN
CLIMBING ON THE COOKING
CENTER TO REACH ITEMS
COULD BE SERIOUSLY
INJURED.
l Let burner grates and other
surfaces cool before touching
them or leaving them where
children can reach them.
l Never wear loose fitting or
hanging garments while using
the appliance. Flammable
material could be ignited if
brought in contact with flame or
hot ovensurfacesand may cause
severeburns.
l Never use your appliance for
warming or heating the room.
Prolonged useof the cooking
center without adequate
ventilation can be hazardous.
3
l Do not use water on grease
fires. Never pick up a flaming
pan. Turn off burner, then
smother flaming pan by covering
pan completely with well fitting
lid, cookie sheetor flat tray.
Flaming greaseoutside apan can
be put out by covering with baking
sodaor, if available, a multi-
purpose dry chemical or foam
fire extinguisher.
l Do not store flammable
materials in an oven, near the
cooktop, or in storage drawer.
l Do not let cooking grease
or other flammable materials
accumulate in or near the
cooking center.
l When cooking pork, follow
the directions exactly and always
cook the meat to an internal
temperature of at least 170°F.
This assuresthat, in the remote
possibility that trichina may be
presentin the meat,it will be killed
and meat will be safeto eat.
Surface Cooking
l Always use the LITE position
when igniting top burners and
make sure theburners haveignited
l Never leavesurface burners
unattended at HI flame
settings. Boilover causes
smoking and greasy spillovers
that may catch on fire.
l Adjust top burner flame size
so it does not extend beyond the
edge of the cooking utensil.
Excessiveflame is hazardous.

-.
IMPORTANT SAFETY INSTRUCTIONS (continued)
Read all instructions before using this appliance.
l Use only dry pot holders-
moist or damp pot holders on hot
surfacesmay result in burns from
steam. Do not let pot holders
come near open flames when
lifting utensils. Do not usea towel
or other bulky cloth in place of a
pot holder.
l To minimize the possibility
of burns, ignition of flammable
materials and spillage, turn the
cookware handles toward the side
or back of the cooking center
without extending over adjacent
burners.
l Always turn surface burner to
OFF before removing utensil.
l Carefully watch foods being
fried at HI flame setting.
l Never block the vents (air
openings) of the cooking center.
They provide the air inlet and
outlet which is necessaryfor the
cooking center to operateproperly
with correct combustion.
l Do not use a wok on the
cooking surface if the wok has a
rougd metal ring which is
placed over the burner grate to
support the wok. This ring acts
asa heat trap which may damage
the burner grate and burner head.
Also, it may causethe burner to
work improperly. This may cause
a carbon monoxide level above
that allowed by current standards,
resulting in a health hazard.
l Foods for frying should be as
dry as possible. Frost on frozen
foods or moisture on fresh foods
can causehot fat to bubble up and
over sidesof pan.
l Use least possible amount of
fat for effective shallow or deep-
fat frying. Filling the pan too full
of fat can causespillovers when
food is added.
l If a combination of oils or
fats will be used in frying, stir
together before heating, or asfats
melt slowly.
l Always heat fat slowly, and
watch asit heats.
l Use deep fat thermometer
whenever possible to prevent
overheating fat beyond the
smoking point.
l Use proper pan size-Avoid
pansthat are unstable or easily
tipped. Select utensils having flat
bottoms large enough to properly
contain food avoiding boilovers
and spillovers, and large enough
to cover burner grate. This will
both savecleaning and prevent
hazardous accumulations of food,
sinceheavyspatteringor spillovers
left on cooking center can ignite.
Use pans with handles that can be
easily grasped and remain cool.
l Use only glass cookware that
is recommended for useon gas
burners.
l Keep all plastics away from
top burners.
l To avoid the possibility of a
burn, always be certain that the
controls for all burners are at
OFF position and all grates are
cool before attempting to remove
a grate.
l When flaming foods under
the hood, turn the fan off. The
fan, if operating, may spread
the flame.
l If cooking center is located
near a window, do not uselong
curtains which could blow over
the top burners and create a fire
hazard.
l If you smell gas, turn off the
gasto the cooking center and call
a qualified service technician.
Never usean open flame to locate
a leak.
4
Baking, Broiling and
Roasting
l Do not use oven for a storage
area.
l Stand away from the cooking
center when opening the door of
a hot oven, The hot air or steam
which escapescan cause burns
to hands, face and/or eyes.
l Don’t heat unopened food
containers in the oven. Pressure
could build up and the container
could burst causing an injury.
l Don’t use aluminum foil
anywhere in the oven except as
described in this book. Misuse
could result in a fire hazard or
damageto the cooking center.
l Use only glass cookware that
is recommended for usein gas
ovens.
l When using cooking or
roasting bags in oven, follow
the manufacturer’s directions.
l Always remove broiler pan
from the oven as soon asyou
finish broiling. Grease left in the
pan can catch fire if oven is used
without removing the greasefrom
the broiler pan.
l When broiling, if meat is too
close to the flame, the fat may
ignite. Trim excessfat to prevent
excessiveflare-ups.
l Make sure broiler pan is in
place correctly to reduce the
possibility of grease fires.
l If you should have a grease
fire in the broiler pan, turn off
oven, and keep ovendoor closed
to contain fire until it burns out.

Self-Cleaning Oven
l Do not clean the door gasket.
The door gasket is essential for a
good seal. Be careful not to rub,
damage or move it.
l 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.
l Remove the broiler pan and
other cookware before self-
cleaning the oven.
Cleaning Your
Cooking Center
l Clean only parts listed in this
Use and Care Book.
l Keep cooking center clean
and free of accumulations of
grease or spillovers which may
ignite.
If YouNeedService
l Read “The Problem Solver”
on page 23 of this book.
l Don’t attempt to repair
or replace any part of your
cooking center unless it is
specifically recommended in
this book. All other servicing
should be referred to a qualified
technician.
Installing the
Cooking Center
Your cooking center, like somany
other household items, is heavy and
can settle into soft floor coverings
suchascushioned vinyl or carpeting.
When moving the cooking center
on this type of flooring, usecare.
Do not install the cooking center
over kitchen carpeting unless you
place an insulating pad or sheetof
l/4-inch-thick plywood between
the cooking center and carpeting.
When thefloor covering ends at
thefront of the cooking center, the
areathat the cooking center will
rest on should bebuilt up with
plywood or similar material to the
samelevel or higher than the floor
covering. This will allow the
cooking center to be moved for
cleaning or servicing.
Leveling the
Cooking Center
Your cooking center must be level
in order to produce proper cooking
and baking results. After it is in its
final location, place a level
horizontally on an oven shelf and
check the levelness front to back
and side to side.
Leveling legs are located on each
corner of the baseof the cooking
center. Removethe bottom drawer
and you can level the cooking
center on an uneven floor.
To remove drawer, pull drawer
out all the way, tilt up the front
and take it out. To replace drawer,
insert glides at back of drawer
beyond stop on cooking center
glides. Lift drawer if necessary to
insert easily. Let front of drawer
down, then push in to close.
Both of the rear leveling legswill
engagethe ANTI-TIP bracket (allow
for someside to side adjustment).
Allow a minimum clearance of l/8”
between the cooking center and the
leveling legsto permit installation
into the ANTI-TIP bracket.
SAVETHESE
INSTRUCTIONS
5

Featuresof Your Cooking Center
1. Door Handle. Lift with fingertips
andpull to open door.
2. Model and Serial Numbers.
Located in burner box under cooktop.
3. Oven Temp Control for Upper
Oven.
4. Digital Clock with 60-Minute
Timer or Analog Clock with 60-
Minute Timer.
5. Automatic Oven Timer for
Lower Oven.
6. Oven Set Control for Lower
Oven.
7. Oven Temp Control for Lower
Oven.
8. Cleaning Light for Lower Oven.
9. Locked Light for Lower Oven.
10. Cooktop Light.
ll. Cooktop Light Switch.
12. Oven Light Switch. Lets you
turn upper and lower interior oven
lights on and off.
13. Surface Burners, Grates and
Chrome Drip Pans.
14. Oven Vents.
15. Lift-Up Cooktop.
16. Surface Burner Controls.
17. Self-Clean Latch Lever.
18. Oven Shelves.
19. Oven Shelf Supports.
20. Oven Interior Lights.
21. Removable Oven Bottom.
22. Removable Oven Door.
23. Broiler Pan and Rack.
24. Storage Drawer.
25. Anti-Tip Bracket.
(SeeInstallation Instructions.)

Surface Cooking
Automatic Ignition
Your surface burners are lighted
by electric ignition, eliminating the
need for standing pilot lights with
constantly burning flames.
In caseof a power outage, you can
light the surface burners on your
range with a match. Hold alighted
match to the burner, then turn the
knob to the LITE position. Use
extreme caution when lighting
burners this way.
Surface burners in use when an
electrical power failure occurs will
continue to operate normally.
Surface Burner Controls
Knobs that turn the surface burners
on and off are located on the lower
control panel and are marked asto
which burners they control.
ToLight a Surface Burner
Push the control knob in and turn
it to LITE. You will hear alittle
clicking noise-the sound of the
electric spark igniting the burner.
After the burner ignites, turn the
knob to adjust the flame size.
l Check to be sure the burner you
turned on is the one you want to use.
l Do not operate aburner for an
extended period of time without
cookware on the grate. The finish
on the grate may chip without
cookware to absorb the heat.
l Be sure the burners and grates are
cool before you place your hand, a
potholder, cleaning cloths or other
materials on them.
How to SelectFlame Size
The flame size on agasburner
should match the cookware you
are using.
NEVER LET THE FLAME
EXTEND UP THE SIDES OF
THE COOKWARE. Any flame
larger than the bottom of the
cookware is wastedand only serves
to heat the handles.
When using aluminum or
aluminum-clad stainless steel
pots and pans, adjust the flame so
the circle it makesis about l/2 inch
smaller than the bottom of the
cookware.
When boiling, usethis sameflame
size-l/2 inch smaller than the
bottom of the cookware-no matter
what the cookware is madeof. Foods
cook just asquickly at a gentle boil
asthey do at afurious rolling boil.
A high boil createssteamand cooks
awaymoisture, flavor and nutrition.
Avoid it except for the few cooking
processeswhich needavigorous boil.
When frying or warming foods
in stainless steel, cast iron or
enamelware, keepthe flame down
lower-to about l/2 the diameter
of the pan.
When frying in glass or ceramic
cookware, lowertheflameevenmore.
Cooktop Light
A full-width fluorescent light in the
backsplash illuminates the cooktop.
Pressand momentarily hold the
SURFACE LIGHT switch under
the upper control panel to turn
the light on and off.
Top-of-Range Cookware
Aluminum: Medium-weight
cookwareis recommendedbecauseit
heatsquickly andevenly. Most foods
brown evenly in an aluminum skillet.
Minerals in food andwater will stain
but will not harm aluminum. A
quick scour with a soap-filled wool
pad after each usekeeps aluminum
cookware looking shiny new. Use
saucepanswith tight-fitting lids for
cooking with minimum amounts
of water.
Cast Iron: If heated slowly, most
skillets will give satisfactory results.
Enamelware: Under some
conditions, the enamel of some
cookwaremaymelt. Follow cookware
manufacturer’s recommendations
for cooking methods.
Glass: There are two types of glass
cookware-those for oven useonly
and those for top-of-range cooking
(saucepans, coffee and teapots).
Glass conducts heat very slowly.
Heatproof Glass Ceramic: Can
be used for either surface or oven
cooking. It conducts heat very
slowly and cools very slowly.
Check cookware manufacturer’s
directions to be sure it can be used
on gasranges.
Stainless Steel: This metal alone
haspoor heating properties, and is
usually combined with copper,
aluminum or other metals for
improved heat distribution.
Combination metal skillets usually
work satisfactorily if they are
used with medium heat asthe
manufacturer recommends.
7

Using Your Ovens
Automatic Ignition
The oven burners and broil
burner on your range are lighted
by electric ignition. The ovens
and broiler cannot be operated
in the event of a power failure.
To light the upper oven burner,
turn the OVEN TEMP knob to the
desired temperature. To light the
lower oven 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
60 seconds.
CAUTION: DO NOT ATTEMPI
TO OPERATE THE ELECTRIC
IGNITION OVEN DURING AN
ELECTRICAL POWER FAILURE.
Resumption of electrical power
when the oven controls are in any
position other than OFF will result
in automatic ignition of the oven or
broiler burner and could cause
severeburns if, at the time, you
were attempting to light the burner
with amatch.
A burner in use when an electrical
power failure occurs will continue
to operate normally.
Before Using Your Ovens
Be sure you understand how to
setthe controls properly. Practice
removing and replacing the shelves
while the oven is cool. Readthe
information on the following pages,
and keepthis book handy.
Oven Controls
Controls on the upper control
panel are marked OVEN SET
and OVEN TEMP.
The OVEN SET control, for the
lower oven, hassettingsfor BARE,
BROIL, TIMED BARE, CLEAN
andOFF. When you turn the knob to
the desiredsetting, the proper burner
is activated for that operation.
BAKE-Use this setting for all
normal oven operations-for
example, for cooking roastsor
casseroles. Only the bottom oven
burner operatesduring baking.
BROIL-Use this setting for
broiling. Only the top (broil)
burner will operate.
TIMED BAKE-Use this setting
to turn the oven on and off at
specified times when you want
cooking to start and stop. See
Automatic Oven Timer on the
next page.
CLEAN-Use this setting for the
self-cleaning function only.
OFF-Shuts off power to the oven
controls. Oven will not operate.
The OVEN SET and OVEN TEMP
controls should be turned to OFF
whenever the oven is not in use.
Upper Oven
The OVEN TEMP control
for each oven maintains the
temperature you setfor normal
oven operation.
For normal oven operation, turn
the knob to the desired temperature
which is marked in 25” increments.
It will normally take30 to 60 seconds
before the flame comes on.
After the oven reachesthe selected
temperature, the oven burner cycles
-off completely, then on with a
full flame-to keep the oven
temperature controlled.
Oven Lights
The lights in both ovens come on
automatically when the lower oven
door is opened. The light in the
upper oven doesnot come on
automatically when the upper door
is opened. Use the switch under the
upper control panel to turn the
lights on and off.
Oven Shelves
Upper Oven Lower Oven
The shelves are designed with stop-
locks sowhen placed correctly on
the shelf supports, they will stop
before coming completely out of
the oven and will not tilt when you
are removing food from them or
placing food on them.
When placing cookware on a shelf,
pull the shelf out to the “stop”
position. Place the cookware on
the shelf, then slide the shelf back
into the oven. This will eliminate
reaching into the hot oven.
To remove a shelf from the oven,
pull it out to the stop position, lift
up on front and pull out.
Shelf Positions
The lower oven hasfive shelf
supports-A (bottom), B, C, D
and E (top). Lower-oven shelf
positions for cooking are suggested
on Baking and Roasting pages.
8

Oven Vents
The lower oven is vented through a
duct at the center rear of the range,
and the upper oven vent is just above
the upper oven door (see page 6).
Do not block the openings of these
ducts when cooking in the oven - it
is important that the flow of hot air
from the oven and fresh air to the
oven burners be uninterrupted.
l Vent openings and nearby
surfaces may become hot. Do not
touch them.
l Handles of pots and pans on the
cooktop may become hot if left too
close to the vent.
l Do not leave plastic items on the
cooktop - they may melt if left too
closeto the vent.
Oven Moisture
As your oven heats up, the
temperature change of the air in
the oven may cause water
droplets to form on the door
glass. To prevent this, open the
oven door for the first minute
of oven heat-up to let the moist
air out.
Automatic Oven Timer and Clock
Clock
Your range will have one of the
clocks illustrated here. Just follow
these instructions to set the clock.
Three-Stem Clock
(Automatic)
To set the 60-minute timer, just turn
the knob in the center of the clock to
the left (do not press in on the knob).
To bum off the buzzer, turn the knob
back to “off’. To set the time of day,
push in the knob in the center of the
clock and turn to the right. Then
release the knob and continue turning
until the timer is in the “off’ position.
The knobs at the right are used to
turn the oven on and off
automatically.
Digital Clock with
60-Minute Timer
The Minute Timer is the large dial to
the left of the digital clock. Use it to
time all your precise cooking
operations. The Minute Timer knob
also changes the digital clock.
To set the Minute Timer, turn the
center knob clockwise, without
pushing in, until the pointer reaches
the number of minutes you want to
time (up to 60).
At the end of the set time, a buzzer
sounds to tell you time is up. Turn
the knob, without pushing in, until
the pointer reaches “Off’ and the
buzzer stops.
To set the Clock, push in the center
knob of the Minute Timer and turn
the knob in either direction to set the
digital clock numerals to the correct
time. (After setting the clock, let the
knob out and turn the Minute Timer
pointer to “Off ‘.)
Automatic Oven Timer:
(Lower Oven)
“START”: Push in and turn the Start
knob to the time you want the oven
to turn itself on.
NOTE: If you want the oven to start
cooking immediately, do not set the
Start time.
“STOP”: Push in and turn the Stop
knob to the time you want the oven
to turn itself off.
NOTE: There must be at least a half-
hour difference from the Start time
to the Stop time for the automatic
control to work. Be sure the electric
clock is set to the correct time of
day, as this controls the automatic
timing.
Set the Selector Control to the “Time
Bake” setting.
Set the Temperature Control to the
desired cooking temperature.
Now the oven will automatically
turn itself on at the Start time you
set, cook at the temperature you
selected and turn itself off at the stop
time you set.
After you take the food out of the
oven, be sure to turn the Temperature
Selector Control to “Off ‘.

Baking
How to SetYour Range
for Baking
1. Position the shelf or shelves in
the oven.
2. Close oven door. Turn OVEN
SET knob to BAKE or TIME BAKE
and OVEN TEMP knob to desired
temperature. Preheat oven for at
least 15minutes if preheating is
necessary.
3. Place food in oven on center
of shelf. Allow at least 2 inches
between edgeof bakeware and oven
wall or adjacent cookware.
If cooking on two shelves at the
sametime, place shelves about 4
inches apart and staggerfood on
them.
4. Check food for donenessat
minimum time on recipe. Cook
longer if necessary. Switch off
heat and remove food.
Preheating
Preheating is very important when
using temperatures below 225°F.
andwhen baking foods such as
biscuits, cookies, cakesandother
pastries.
Preheating is not necessarywhen
roasting or for long-time cooking of
whole meals.
Shelf Positions
Most baking is done on the second
shelf position (B) from the bottom.
When baking three or four items,
usetwo shelves positioned on the
second and fourth setsof supports
(B & D) from bottom of oven.
Bake angel food cakeson first shelf
position (A) from bottom of oven.
Baking Tips
l Follow atestedrecipe and
measurethe ingredients carefully.
If you areusing apackagemix,
follow label directions.
l If moisture is noticeable on the
front oftheovenor on theblack glass
door when first turning on the oven,
leavethe oven door ajar for afew
minutes or until the oven is warm.
l Do not open the ovendoor during
abaking operation-heat will belost
andthe baking time might needto
beextended. This could causepoor
baking results. If you must open the
door, open it partially-only 3or 4
inches-and close it asquickly as
possible.
l Do not disturb the heatcirculation
in theoven with the useof aluminum
foil. If foil is used, place asmall
sheetof it, about 10by 12inches at
the most, on alower shelf several
inches below the food. Do not place
foil on theoven bottom.
Common Baking Problems
and PossibleSolutions
PIES
Burning around edges
l Oven too full; avoidovercrowding.
l Edgesof crust too thin.
l Incorrect baking temperature.
Bottom crust soggy and unbaked
l Allow crust and/or filling tocool
sufficiently before filling pie shell.
l Filling maybetoo thin orjuicy.
l Filling allowed to standin pie shell
beforebaking. (Fill pie shells and
bakeimmediately.)
l Ingredients andproper measuring
affect the quality of the crust. Usea
testedrecipe and good technique.
Make surethere areno tiny holes or
tearsin abottom crust. “Patching”
apie crust could causesoaking.
Pie filling runs over
l Topandbottom crust not well
sealedtogether.
l Edgesof pie crust not built up
high enough.
l Toomuch filling.
l Check sizeof pie plate.
Pastry is tough; crust not flaky
l Toomuch handling.
l Fattoo soft or cut in too fine.
Roll dough lightly andhandle as
little aspossible.
CAKES
Cake rises higher on one side
l Batter spreadunevenly in pan.
l Oven shelvesnot level.
l Using warped pans.
l Incorrect pan size.
Cakes cracking on top
l Oven temperature too high.
l Batter too thick, follow recipe
or exactpackagedirections.
l Check for proper shelf position.
l Check pan sizecalled for in recipe.
l Improper mixing of cake.
Cake falls
l Toomuch shortening, sugaror
liquid.
l Check leavening agent, baking
powder or baking sodato assure
freshness. Make ahabit to note
expiration datesof packaged
ingredients.
l Cakenot bakedlong enough or
atincorrect temperature.
l If adding oil to acakemix, make
certain the oil is the type and
amount specified.
Crust is hard
l Check temperature.
l Check shelf position.
Cake has soggy layer or streaks
at bottom
l Undermixing ingredients.
l Shortening too soft for proper
creaming.
l Toomuch liquid.
COOKIES & BISCUITS
Doughy center; heavy crust on
surface
l Check temperature.
l Check shelf position.
l Follow baking instructions
carefully asgiven in reliable recipe
or on convenience food package.
l Flat cookie sheetswill give more
evenbaking results. Don’t overcrowd
foods on abaking sheet.
l Convenience foodsusedbeyond
their expiration date.
Browning more noticeable on
one side
l Oven door not closed properly,
check gasketseal.
l Check shelf position.
10

Baking Guide
1. Preheating is very important
when using temperatures below
225°F.and when baking foodssuch
asbiscuits, cookies,cakesand
other pastries. Preheat the oven for
at least 15minutes.
Preheating is not necessary when
roasting or for long-time cooking of
whole meals.
2. Aluminum pansconduct heat
quickly. For most conventional baking,
light, shiny finishes give best results
becausethey help prevent over-
browning in the time it takesfor heat to
cook the center areas.Werecommend
dull (satin-finish) bottom surfaces of
pans for cake pans and pie plates to be
sure those areasbrown completely.
3. Dark or non-shiny finishes, also
glass and Pyroceram@cookware,
generally absorb heat which may result
in dry, crisp crusts. Reduce oven heat
25°F. if lighter crusts are desired.
Preheat cast iron for baking some
foods for rapid browning when food is
added.
Food
Bread
Biscuits (l/2-in. thrck)
Coffee cake
Corn breador muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeastbread(2 loaves)
Plain rolls
Sweetrolls
Cakes
(without shortening)
Angel food
Jelly roll
Sponge
Cakes
Bundtcakes
Cupcakes
Fruitcakes
Layer
Layer, chocolate
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Bakedapples
Custard
Puddings,rice
andcustard
Pies
Frozen
Meringue
Onecrust
Two crust
Pastryshell
Miscellaneous
Bakedpotatoes
Scallopeddashes
Souffles
Cookware
Shiny Cookie Sheet
Shiny Metal Panwith
satin-finish bottom
CastIron, Shiny Metal Muffin
or GlassPan
Shiny Metal Panwith
satin-fimsh bottom
Shiny Metal Muffin Pans
DeepGlassor CastIron Cups
Metal or GlassLoaf Pans
Metal or GlassLoaf Pans
Shiny Oblongor Muffin Pans
Shiny Oblong or Muffin Pans
Aluminum TubePan
Metal Jelly Roll Pan
Metal or CeramicPan
Metal or CeramicPan
ShmyMetal Muffin Pans
Metal or GlassLoaf or
TubePan
Shiny Metal Panwith
satu-finish bottom
Shiny Metal Panwith
satin-finish bottom
Metal or GlassLoaf Pans
Metal or GlassPans
Cookie Sheet
Cookie Sheet
Cookie Sheet
Glassor Metal Pans
GlassCustardCupsor
Casserole(setm panof hot water)
GlassCustardCupsor
Casserole
Foil Panon Cookie Sheet
Spreadto crustedges
Glassor Satin-fimshMetal Pan
Glassor Satin-fimshMetal Pan
Glassor Satin-finish Metal Pan
Seton Oven Shelf
Glassor Metal Pan
GlassPan
Shelf Oven Time,
Positions Temperatures Minutes Comments
B, C 400”475” 15-20 Canned,refrigeratedbiscuitstake2 to 4
mmuteslesstime.
B, A 350”40” 20-30
B 400”450” 2040 Preheatcastiron andmetalpanfor
crisp crust.
B 350” 45-55
A B 400”.425” 20-30 Decreaseabout5minutesfor muffin mix.
B 375” 45-60 Or bakeat450OF.for 25minutes,thenat
350’F. for 10to 15minutes.
B 350”.375” 45-60 Dark metalor glassgives deepest
A, B 375”.425” 45-60 browning.
A B 375O-425” lo-25 For thin rolls, Shelf B may beused.
B. A 350”-375” 20-30 For thin rolls, Shelf B may beused.
A 325”-375” 30-55 Two piecepanis convenient.
B 375”.400 10-15 Line panwith waxed paper.
A 325”-350” 45-60
A. B 325”.350” 45-65
B 350”.375” 20-25 Paperliners producemoremoist crusts.
A, B 275”.300” 2-4hrs. Use300°F.andShelf B for smallor
individual cakes.
B 350”.375” 20-35 If bakingfour layers use
shelvesB andD.
B 350”.375” 25-30
B 350” 40-60
B, C 325’.350’ 25-35 Bar cookiesfrom mix usesametime.
B, C 350”-400” 10-20 UseShelf C andincreasetemperature
25to 50°F.for morebrowning.
B, C 400”-425” 6-12
B, C 375”.400 7-12
A. B, C 350”.400” 30-60
B 300”.350” 30-60 Reducetemperatureto 300°F.for large
custard.
B 325” 50-90 Cook breador rice puddingwith custard
base80to 90minutes.
A 400”-425” 45-70 Largepiesuse400°F.andincreasetime.
B, C 325”.350” 15-25 To quickly brown meringueuse400°F.for
9 to I I minutes.
A B 400”-425” 45-60 Custardfillmgs require lower temperature,
B 400”.425” 40-60 longer time.
B 450” 13-16
A, B, C 325”.400” 60-90 Increasetimefor largeamountor size.
A B, C 325”-375” 30-60
B 300”-350” 30-75
11

Roasting
Roasting is cooking by dry heat.
Tender meat or poultry can be
roasteduncovered in your oven.
Roasting temperatures, which
should be low and steady,keep
spattering to aminimum. When
rbasting,it is not necessary to sear,
baste,cover, or add water to your
Step 2: Check weight of roast.
Place meat fat-side-up or poultry
breast-side-up on roasting rack in a
shallow pan. The melting fat will
bastethe meat. Select apan as
close to the size of meat aspossible.
(Broiler pan with rack is agood
pan for this.)
Step 4: Most meatscontinue to
cook slightly while standing after
being removed from the oven. For
rare or medium internal doneness,
you may wish to remove meat from
the ovenjust before it is done if it is
to stand 10to 20 minutes while YOU
make gravy or attendto other foods.
If no standing is planned, cook
meat to suggestedtemperature.
meat. Roasting is easy,just follow
these steps:
Step 1. Position oven shelf at
second from bottom position (B)
for small size roast (3 to 5 lbs.) and
Step 3: Turn OVEN SET to BAKE
and OVEN TEMP to desired
temperature. Check the Roasting
Guide for temperatures and
approximate cooking times.
at bottom position (A) for larger
roasts.
Roasting Guide
Frozen Roasts
Frozen roastsof beef, pork,
lamb, etc., can be started without
thawing, but allow 15to 25 minutes
per pound additional time (15
minutes per pound for roasts under
5 pounds, more time for larger
roasts).
Thaw most frozen poultry before
roasting to ensure even doneness.
Somecommercial frozen poultry
can becooked successfullv without
thawing. Follow directions given
on packer’s label.
5pe
Meat
Tender cuts; rib, high quality
sirloin tip, rump or fop round*
Lamb leg or bone-m shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, pre-cooked
Ham, raw
*For boneless rolled roasts over 6.inches
thick, add 5 to IOminutes per lb. to times
given above.
Oven
Temperature
325”
325”
325”
325”
325”
325”
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3 to S-lbs. 6 to 8-lbs.
24-30 18-22
30-3.5 22-25
35-45 28-33
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
17-20minutes per lb. (any weight)
Under 10Ibs. 10to Sibs.
27-35 24-27
Internal
Temperature “F
130”.140”
150”.160”
170”.185”
130”.140”
150”. 160”
170”.185”
170”. 180”
170”. 180”
Il5”-125”
170”
Poultry
Chicken or Duck
Chicken pieces
Turkey
325” Well Done:
375” Well Done:
325” Well Done:
3 to S-lbs.
35-40
30-35
10to Sibs.
18-23
Over 5 Ibs.
30-35
Over I5 Ibs.
15-20
185”.190”
185”.190”
In thigh:
185”-190”
12

Broiling
Broiling is cooking food by direct
heat from above the food. Your
range is designed for waist-high
broiling. A specially designed
broiler pan and rack allows dripping
fat to drain away from the foods and
be kept away from the high heat of
the gas flame. The oven door
should be closed during broiling.
Broiling Tips
l Use tones to turn meat over- @Steaks and chops should be at
pierced meat loses juices.
least 1 inch thick for best broiling
results. Pan broil thinner ones.
nd Side
Time,
viinutes
Quantity
and/or
Thickness
%-lb. (about 8
thin slices)
lst Side
Shelf Time,
%sition Minutes
D 5 2%
Ground Beef l-lb. (4 patttes)
Well Done % to U-in. thick
l-in. thick
(1 to I %-lbs.)
I%-in. thick
(2 to 2%-lbs.)
I whole
(2 to 2ti-lbs.),
split lengthwtse
C 9-10
C 9
C 12
C I3
9, c 10
9. C 15
B 25
B 25-30
7-8
7
5-6
8-9
6-7
9-12
16-18
25-30
2-4 slices
1pkg. (2)
2-split
2-4
D 2-3
D 3-6
C 14-17
‘/z-2
Do not Cut through back of shell, spread
turn open. Brush with melted butter
over. before and after half time.
I-lb. fillets % to
%-in. thick C 5 5
l-in. thick B, C 8 8
Comments
Arrange in single layer.
Food
How to Broil
Bacon
1. If meat has fat or gristle near the
edge, cut vertical slashes through it
about 2 inches apart, but don’t cut
into meat. We recommend that you
trim fat leaving a layer about 1/8-
inch thick to prevent excessive
smoking.
Spaceevenly. Up to 9 patties
take about sametime.
Steaks less than l-inch thick
cook through before brownin
Pan frying is recommended.
Slash fat.
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
2. Arrange food on rack and
position the broiler pan on the
appropriate shelf in the oven.
Placing food closer to flame
increases exterior browning of
food, but also increases spattering
and the possibility of fats and meat
juices igniting.
Chicken (450”) Reduce times about 5 to 10
minutes per side for cut-up
chicken. Brush each side with
melted butter. Broil with skin
side down first.
Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
Lobster Tails
(6 to 8-02. each)
Fish
Spaceevenly. Place English
muffins cut-side-up and brush
with butter if desired.
3. Close the oven door but DO
NOT LATCH IT. If the door latch
is moved to the right during a
broil operation, the door may
lock and you may not be able to
open it until the oven cools.
Handle and turn very carefully.
Brush with lemon butter before
and during cooking if desired.
Preheat broiler to increase
browning.
Increasetimes 5-10minutesper
side for I%-inch thick or home
cured.
Slash fat.
4-5
11-13
4. Turn OVEN SET knob to
BROIL. For most foods, turn
OVEN TEMP knob to BROIL.
Note: Chicken and ham are broiled
at a lower setting in order to cook
food through without over-
browning it.
Ham Slices (450’
Precooked
F%rk Chops
Well Done 2 (% in.) 2 (l-in. thick),
about 1lb.
Iamb Chops
Medium
Well Done
Medium
Well Done
4-7
IO
4-6
12-14
Slash fat.
2 (I in.)
about 10to 12-02
2 (1% in.),
about 1lb.
l-lb. pkg. (IO)
5. Turn most foods once during
cooking (the exception is thin
fillets of fish; oil one side, place
that side down on broiler rack and
cook without turning until done).
Time foods for about one-half the
total cooking time and turn food;
then continue to cook to preferred
doneness.
Wieners,
similar precooked
sausages,
bratwurst
If desired, split sausagesin half
lengthwise; cut into 5 to 6-inch
pieces.
6. Turn OVEN SET and OVEN
TEMP knobs to OFF. Remove
broiler pan from oven and serve
food immediately. Leave pan
outside the oven to cool. 13

Care and Cleaning
Proper care and cleaning are
important soyour range will give
you efficient and satisfactory
service. Follow thesedirections
carefully in caring for it to help
assuresafeandproper maintenance.
Before cleaning any part of your
range (except for operating the self-
cleaning cycle), DISCONNECT
ELECTRIC POWER TO THE
RANGE at the fuse box or circuit
breaker panel, or pull the range
power cord plug from the electric
outlet.
Special Care of Continuous-
Cleaning Oven Interior
Your range has a Continuous-
Cleaning upper oven that cleans
itself while cooking. The inside of
the oven-top, sides, and back-
is finished with aspecial coating
which cannot becleanedin the usual
manner with soap,detergents,
commercial oven cleaners, coarse
abrasive padsor coarsebrushes.
Use of such cleansers and/or the
useof oven sprayswill cause
permanent damage.
The special coating is a porous
ceramic material which is dark in
color and feels slightly rough to the
touch. If magnified, the surface
would appear aspeaks, valleys, and
sub-surface “tunnels:’ This rough
finish tendsto prevent grease
spattersfrom forming little beads
or droplets which run down the
side walls of ahard-surface oven
liner leaving unsightly streaksthat
require hand cleaning. Instead,
when spatter hits the porous finish
it is dispersed and is partially
absorbed. This spreading action
increasesthe exposure of oven
soil to heated air, and makesit
somewhat less noticeable.
Soil may not disappear completely
and at sometime after extended
usage,stains may appear which
cannot be removed.
The special coating works best on
small amounts of spatter, not as
well with larger spills, especially
sugars, eggor dairy mixtures.
The special coating is not used
on oven shelves. Shelves should be
cleaned outside the oven to avoid
damageto the special coating.
To Clean the
Continuous-Cleaning Oven:
1. Let range parts cool before
handling. It is recommended that
rubber gloves be worn when
cleaning range parts manually.
2. Remove shelves and cookware.
3. Soil visibility may be reduced by
operating the oven at450°F. Close
the door and turn OVEN TEMP
knob to 450°F. Time for at least 4
hours. Repeated cycles may be
necessary before improvement in
appearance is apparent.
REMEMBER: DURINGTHE
OPERATION OF THE OVEN, THE
DOOR, WINDOW AND OTHER RANGE
SURFACES WILL GET HOT ENOUGH
TO CAUSE BURNS. Do NOT TOUCH.
4. If a spillover or heavy soiling
occurs on the porous surface, as
soon as practical after the oven has
cooled, remove as much of the soil
as possible using a small amount of
water and a stiff bristle nylon
brush. When using water, use it
sparingly and change it frequently,
keeping it as clean as possible, and
be sure to blot it up with paper
towels, cloths or sponges. Do not
rub or XI-&J with paper towels,
cloths or sponges, because they
will leave unsightly lint on the
oven finish. If water leaves a white
ring on the finish as it dries, apply
water again and blot it with a clean
sponge, starting at the edge of the
ring and working toward the center.
Do not use soap, detergent,
commercial oven cleaner, silicone
oven sprays, coarse steel pads or
coarse brushes on the porous
surface. These products will spot,
clog, and mar the porous surface
and reduce its ability to work.
Do not scrape the porous surface
with aknife or spatula-they could
permanently damage the finish.
Outer Enamel Finish
When the range is cool, wash the
enamel finish with mild soap and
water or a mild abrasive cleanser
applied with a damp cloth. Rinse
the surface with clean water and
dry with a soft cloth. If you wish,
occasionally apply a thin coat of
mild cleaning wax to help protect
the finish.
There are a number of precautions
you can take to avoid marring the
surface of the range and to prevent
it from becoming dull. Don’t slide
heavy pans across it. If you spill
foods with a lot of acid (tomatoes,
sauerkraut, fruit juices, etc.) or
foods with high sugar content,
clean them up as soon as possible.
If allowed to remain, these foods
could cause a dull spot. Also, no
matter how stubborn the food stain,
never use harsh abrasive cleansers.
They could permanently damage
the enamel surface.
Control Panels
It’s a good idea to wipe the control
panels clean after each use of the
oven. For a more thorough
cleaning, the control knobs can be
removed by pulling them off the
knob stems. Clean with mild soap
and water; rinse with clean water;
and polish dry with a soft cloth.
Don’t mix up OVEN TEMP knobs.
The one with BROIL printed on it
belongs in the lower position.
Do not use abrasive cleansers,
strong liquid cleaners or oven
cleaners on the control panel as
they will damage the finish.
14

Care and Cleaning (continued)
Range Top Burners
The holes in the burners must be
kept clean at all times for proper
ignition and an even, unhampered
flame.
Clean the burners routinely and
especially after bad spillovers
which could clog theseholes.
Burners lift out for cleaning.
Note: Two screwshold eachburner
pair in place to keepthem from
wobbling during shipment.
Remove and discard the shipping
screwsand lift the burners up and
out. This disengagesthem from the
mounting bracket under each
burner pair.
To remove burned-on food, soak
the burner in a solution of aproduct
usedfor cleaning the inside of coffee
makers. Soak the burner for 20 to
30 minutes. If the food doesn’t
rinse off completely, scrub it with
soapand water or a mild abrasive
cleanser and adamp cloth.
Do not attempt to clean burners in
an automatic dishwasher. Loosened
food soil can clog burner holes,
and the caustic action of the
dishwasher detergent can damage
the burner heads.
Before putting the burner back, dry
it thoroughly by setting it in awarm
oven for 30 minutes. Then place it
back in the range, making sure it is
properly seatedon the mounting
bracket and is level.
Burner Grates
Grates should be washed regularly
and, of course, after spillovers.
Washthem in hot, soapy water and
rinse with clean water. Dry the
grates with acloth-don’t put them
back on the range wet.
To get rid of burned-on food, soak
the grates in a slightly diluted
liquid cleanser.
Although they’re durable, the
grateswill gradually lose their
shine, regardless of the bestcare
you can give them. This is due to
their continual exposure to high
temperatures.
Do not operate aburner for an
extended period of time without
cookware on the grate. The finish
on the grate may chip without
cookware to absorb the heat.
When replacing a
pair of grates,
the irregular
sides should
interlock in
the middle as +
shown at right.
Drip Pans
Removethe gratesand lift out the
chrome drip pans. Washthem in
hot, soapy water. Rinse them with
clean, hot water,and polish them
dry with acloth. Never use
abrasive cleaner or steel wool-
they’ll scratch the surface. Instead,
soak the drip pans for about 20
minutes in slightly diluted liquid
cleanser or mild solution of
ammonia and water (l/2 cup of
ammonia to one gallon of water).
After soaking, washthem in hot,
soapy water. Rinse with clean water
and polish with acloth.
Do not attempt to clean the drip
pans in the self-cleaning oven.
When replacing
drip pans, the
notch on the rear
pan and the notch
on the front pan
should meet in
the middle. +
15

care and Cleaning (continued)
Lift-Up Cooktop
Clean the areaunder the cooktop
often. Built-up soil, especially
grease,may catch fire.
To make cleaning easier, the entire
cooktop may belifted up and
supported by locking arms that
catch and hold the top when it’s all
the way up.
Be sure all burners are turned off
before raising the cooktop. Then,
remove the gratesand drip pans,
graspthe front sidesof the cooktop
and lift.
After cleaning under the cooktop
with hot, mild soapywater and a
clean cloth, put the cooktop back in
place. Lift up alittle to releasethe
locking arms and push them in
while guiding the top back down.
Be careful not to pinch your fingers.
Removable
Lower Oven Door
The oven door is removable to
make the interior more accessible
for replacement of the lamp bulb.
Open the oven door fully and
remove the two Phillips screwsthat
hold the door to the hinges. Then
close the door to the automatic stop
position (at about 3 inches open),
and lift the door straight up and off
the hinges. (Due to the large amount
of insulation and the construction
of the door, it is heavy.)
Note: Be careful not to place hands
between the spring hinge and the
oven door frame. The hinge could
snapback and pinch fingers.
To replace the door, make sure the
hinges are in the “out” position.
Position the slots in the bottom of
the door squarely over the hinges.
Then lower the door slowly and
evenly over both hinges at the same
time. If hinges snapback againstthe
ovenframe,pull thembackout. When
the door is in position, open it fully
and insert the two Phillips screws.
NOTE: DO NOT ATTEMPI
TO REMOVE THE UPPER
OVEN DOOR.
Oven Shelves
Oven shelvesmaybecleaned with a
mild abrasive cleanser following
manufacturer’s directions. After
cleaning, rinse the shelveswith
clean water anddry with aclean
cloth. Toremove heavy, burned-on
soil, soapymetal padsmaybeused
following manufacturer’s directions.
After scrubbing, washwith soapy
water, rinse anddry.
Removable Upper Oven
Shelf Supports
Shelf supportsin the upper oven
areremovable for cleaning outside
the continuous-cleaning oven.
Remove the oven shelf. Then lift
upward on the shelf supports;
swing the bottoms of the supports
toward the center of the oven; and
takethem out. Clean the supports
in the samemanner asyou clean
the shelves.
Broiler Pan & Rack
After broiling, remove the broiler
rack and carefully pour off the
grease.Washand rinse the pan and
rack in hot, soapywater.
If food has burned on, sprinkle
the broiler rack while hot with
detergent and cover with wet paper
towels or a dish cloth. Burned-on
foods will then soakloose while
the meal is being served.
Do not store asoiled broiler pan
and rack in the oven. Never attempt
to clean them in the oven during the
self-cleaning cycle.
16

Removable Oven Bottoms
The bottom panel in each oven is
removable for cleaning. The one in
the upper oven must be removed
when you use effective cleaners to
clean up excessive spillovers or
remove soil baked onto it-cleaners
that should never be used near the
special porous ceramic oven
interior. If you wish, you can
remove the bottom panel in the
lower oven and clean excessive
spillovers, but be sure to put it back
in the oven before starting the self-
cleaning cycle.
To remove the lower oven bottom:
1. Removethe oven shelves.
2. Remove the two knurled hold-
down screwsat the rear of the oven
If screwsare too tight to remove by
hand, use a screwdriver.
3. To lift out the oven bottom panel,
place your fingers in the slots in the
bottom and lift the rear of the panel
up and back until it is clear of the
lip at the front.
4. Then lift the bottom up and out.
To replace the bottom, place it in
the oven with the back raised about
6 to 8 inches or until you can insert
the front of the oven bottom under
the hold-down lip at the front. Then
push the back of the oven bottom
down fully into place on the metal
flanges and insert the hold-down
screws.
To remove the upper oven
bottom:
1. Remove the oven shelf.
2. Pull bottom forward and out
of oven.
The oven bottom in each oven has
aporcelain enamel finish. To make
cleaning easier, protect the oven
bottoms from excessive spillovers.
Place a small cookie sheetor piece
of aluminum foil slightly larger
than the baking dish on alower
rack or under the baking dish to
catch any boilovers. It should not
completely cover the rack asthis
would causeuneven heat in the
oven.
Oven Light Bulb
Replacement
Before replacing any light bulb,
disconnect electric power to the
range at the main fuse or circuit
breaker panel. Let the bulb cool
completely before removing it. Do
not touch a hot bulb with adamp
cloth-the bulb will break.
Replace aburned-out bulb with a
high-temperature appliance bulb of
the samewattage.
Lower Oven: The light bulb is
located in the upper left corner of
the oven behind a special protective
cover. Reach in and hold hand
under cover soit won’t fall when
released. With fingers of same
hand, firmly push down wire bail
until it clears the cover. Lift off
cover, unscrew and replace bulb.
After replacing bulb, replace cover
in groove of lamp receptacle and
lift wire up to center of cover until
it snapsinto place. When in place,
wire holds cover firmly. Be sure
wire bail is not below depression in
center of cover.
I
Upper Oven: The light bulb is
locatedon the right wall of the oven.
To replace it, remove the screw on
the frame in front of the light and
take out the frame, gasket and glass
shield.
After replacing the bulb, reinstall
the glass shield, gasketand frame
in that order.
Aluminum Foil
DO NOT place asheetof
aluminum foil on the bottom of
either oven. If you do, your foods
may not cook properly. The oven
finish may bedamaged. And there
may be an increase in heat on the
outside surfaces of the oven.
17

care and Cleaning (continued)
Operating the Self-Cleaning Oven
Recommended Cleaning Time:
Moderate Soil-2 hours
(thin spills and light spatter)
Excessively Heavy Soil-4 hours
(heavy grease spills and spatter)
Prepare the Oven Before
Setting the Controls
Step 1:
Removethe broiler pan, broiler
rack, other cookware and any
aluminum foil from the oven.
(Oven shelves may be left in oven.
Note: Shelves will discolor after
the self-clean cycle.)
Step 2:
Removethe oven bottom panel (see
page 17)if it is excessively soiled.
Clean it and replace it.
Step 3:
Clean spattersor soil on the oven
front frame (A), the oven door
outside the gasket (B) and the small
areaat the front center of the oven
bottom. Buff these areaswith adry
cloth. Do not clean the gasket (B).
Do not let water run down through
the opening in the top of the door
(C). Make sure the oven light bulb
cover (D) is in place. Never usea
commercial oven cleaner in or
around the self-cleaning oven.
Step 4:
Close the oven door and make sure
the oven light is off.
Caution: Chrome drip pans from
the top of your range should
never be cleaned in the self-
cleaning oven.
How to Setthe
Oven for Cleaning
Step 1:
Set the automatic oven timer:
l Make sure both the range clock
and the START dial show the
correct time of day.
l Decide on cleaning hours
necessary-two hours for moderate
soil,or three to four hours for
heavy soil.
l Add these hours to present
time of day, then push in and turn
STOPdial clockwise to desired
“stop” time.
Step 2:
Turn the OVEN SET knob to
CLEAN.
Step 3:
Push the Self-Clean Latch Lever
to the right as far as it will go to
lock the oven door. TheCLEANING
light will come on.
In about 30 minutes the LOCKED
light comes on and the door locks.
The glowing LOCKED light indicates
that the oven is hot and the door
cannot be opened. The oven door
and window get hot during self-
cleaning. DO NOT TOUCH.
Follow These Stepsafter
Self-Cleaning
About 30 minutes after cleaning
is completed, when the oven has
cooled andthe door canbeunlocked,
the LOCKED light goesout.
Step 1:
Move the latch lever to the left as
far asit will go to unlock the door.
Step 2:
Turn the OVEN SET knob to OFF.
0
C
A. Oven Front Frame
B. Oven Door Gasket
C. Opening in Door
D. Oven Light Bulb Cover

How to Seta
Cleaning Cycle to Start
at aLater Time
If you wish to startandstopcleaning
atalater time than shown on the
digital clock, push in and turn the
START dial tothe time you wish to
start. Add the hours neededfor
cleaning to this “start” time, then
push in and turn the STOPdial to
this desired time. The oven will
automatically turn on andoff atthe
settimes.
If YouHave to Interrupt the
Cleaning Cycle
Step 1.Turn the STOPdial until the
pointer is atthe correct time of day.
Step 2. Pushthe self-clean latch
lever to the left asfar asit will go. If
the LOCKED light is on, you must
wait until the light goesoff before
moving the latch lever.
This will unlock the ovendoor soit
canbeopened.
Step 3. Turn the OVEN SET knob
from CLEAN to OFF.
Important: Any attempt to
unlock the door by force while
the CLEANING light is on can
result in damage to the door
locking mechanism.
Questions and Answers
Q. Why won’t my oven clean
immediately even though I set
the time and OVEN SET knob
correctly?
A. Check to be sure your START
dial is setto the sametime asthe
range clock. Also check to be sure
LATCH LEVER is moved to the
right.
Q. If my oven clock is not
working, can I still self-clean
my oven?
A. No. Your Automatic Oven
Timer usesthe range clock to help
start and stop your self-cleaning
cycle.
Q. Can I use commercial oven
cleaners on any part of my
self-cleaning oven?
A. No cleaners or coatings should
be used around any part of this
oven. If you do usethem and do not
wipe the oven absolutely clean, the
residue can scarthe oven surface
and damagemetal parts the next
time the oven is automatically
cleaned.
Q. Can I clean the Woven Gasket
around the oven door?
A. No, this gasket is essential for
agood oven seal and care must be
taken not to rub, damageor move
this gasket.
Q. What should I do if excessive
smoking occurs during cleaning?
A. This is caused by excessive soil,
and you should switch the OVEN
SET knob to OFF. Open windows
to rid room of smoke. Allow the
oven to cool for at least one hour
before opening the door. Wipe up
the excesssoil and resetthe clean
cycle.
Q. Is the “crackling” sound I
hear during cleaning normal?
A. Yes.This is the sound of themetal
heating and cooling during both the
cooking and cleaning functions.
Q. Should there be any odor
during the cleaning?
A. Yes,there may be a slight odor
during the first few cleanings.
Failure to wipe out excessive soil
might also causea strong odor
when cleaning.
Q. What causes the hair-like
lines on the enameled surface of
my oven?
A. This is anormal condition,
resulting from heating and cooling
during cleaning. These lines do not
affect how your oven performs.
Q. Why do I have ash left in my
oven after cleaning?
A. Sometypes of soil will leave
adeposit which is ash. It can be
removed with adamp spongeor
cloth.
Q. My oven shelves do not slide
easily. What is the matter?
A. After many cleanings, oven
shelves may become so clean they
do not slide easily. If you wish
shelves to slide more easily,
dampen fingers with a small
amount of cooking oil and rub
lightly over sidesof shelf where
they contact shelf supports.
Q. My oven shelves have become
gray after the self-clean cycle. Is
this normal?
A. Yes.After the self-clean cycle,
the shelves may lose someluster
and discolor to adeep gray color.
19

Cleaning Guide
Note: Let range/oven parts cool before touching or handling.
PART
Broiler Pm and Rack
Control Knobs
Outside Glass Finish
Metal, including
Trims
Outer Porcelain
Enamel SurfacpC
Painted Surfaces
Inside Oven Door*
Lower Oven Only
Oven Gasket
Oven Liner
Shelves
Chrome-Plated
Drip Pans
Burner Grates
Surface Burners
Continuous-Cleaning
Upper Oven Interior-
Top, Sides and Back
Removable Porcelain
Enamel Oven Bottom
MATERIALS TO USE
l Soap and Water
l Soap-Filled Scouring Pad
l Plastic Scouring Pad
l Mild Soap and Water
l Soap and Water
l Soap and Water
l Paper Towel
l Dry Cloth
9 Soap and Water
l Soap and Water
l Soap and Water
l None
l Soap and Water
l Soap and Water
l Soap and Water
l Stiff-Bristled Brush
l Soap-Filled Scouring Pad
(Non-metallic)
l Soap and Water
l Soap-Filled Scouring Pad
(Non-metallic)
l Solution for Cleaning
Inside of Coffee Makers
l Soap and Water
l Mild Abrasive Cleanser
. Damp Cloth
. Stiff Bristle Nylon Brush
l Seeabove
GENERAL DIRECTIONS
Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand in oven
to cool.) Sprinkle detergent on rack and pan. Fill pan with warm water and spread
cloth or paper towel over rack. Let pan and rack stand for a few minutes. Wash;
scour if necessary. Rinse and dry. OPTION: Clean pan and rack in dishwasher.
DO NOT CLEAN IN SELF-CLEANING OVEN.
Pull off knobs. Washgently but do not soak. Dry and return controls to range,
making sure OVEN TEMP knob with BROIL goes next to OVEN SET knob.
Washall glass with cloth dampened in soapy water. Rinse and polish with a dry
cloth. If knobs are removed, do not allow water to run down inside surface of glass.
Wash, rinse, and then polish with a dry cloth. DO NOT USE steel wool, abrasives,
ammonia, acids, or commercial oven cleaners which may damage the finish.
Avoid cleaning powders or harsh abrasives which may scratch the enamel.
If acids should spill on the range while it is hot, use a dry paper towel or cloth to
wipe up right away. When the surface has cooled, wash and rinse.
For other spills, such as fat spattering% etc., wash with soap and water when
cooled and then rinse. Polish with a dry cloth.
Use a mild solution of soap and water, Do not use any harsh abrasives or cleaning
oowders which may scratch or mar surface.
Remove oven door (see page 16).Clean with soap and water and replace. DO
NOT place door under running water or immerse. Use same directions as for
Porcelain Enamel Lower Oven Interior below.
DO NOT ATTEMPT TO REMOVE THE UPPER OVEN DOOR.
Avoid getting ANY cleaning materials on the gasket.
Cool before cleaning. Frequent wiping with mild soap and water will prolong the
time between maior cleanings. Be sure to rinse thoroughly.
Shelves can be washed in dishwasher or cleaned by hand using soap and water.
Rinse thoroughly to remove any soap after cleaning. Shelves may also be cleaned
in self-cleaning oven, but may lose some luster and discolor.
Clean by hand or in dishwasher, DO NOT CLEAN IN SELF-CLEANING OVEN
as they will discolor. Wipe after each cooking so unnoticed spatter will not burn on
next time you cook. To remove burned-on spatters, use any or all cleaning materials
mentioned. Rub lightly with scouring pad to prevent scratching of the surface.
Lift out when cool. Soak 5 to 10minutes if desired in warm solution of dishwasher
detergent. Scour with materials mentioned here to remove burned-on food
particles. DO NtYI CLEAN IN SELF-CLEANING OVEN.
Wipe off burner heads. If heavy spillover occurs, remove burners from range (see
page 15)and soak them for 20 to 30 minutes in solution of hot water and product
for cleaning inside of coffee makers, such as Dip-It brand. If soil does not rinse
off completely, scrub burners with soap and water or a mild abrasive cleanser and
a damp cloth. Dry burners in a warm oven for 30 minutes before returning them to
the range. DO NOT CLEAN IN SELF-CLEANING OVEN.
Cool before cleaning.
If heavy soiling has occurred on theporous surface, remove as much of the soil as
possible using a small amount of water and a stiff bristle nylon brush. Use water
sparingly and change it frequently, keeping it asclean aspossible, and be sure to
blot it up with paper towels, cloths, or sponges. Do not rub or scrub with paper
towels, cloths or sponges, since they will leave unsightly lint on the oven finish. If
water leaves a white ring on the finish as it dries, apply water again and blot it
with a clean sponge, starting at the edge of the ring and working toward the center.
For special cleaning instructions, see page 14.
The oven bottom panel can be removed for cleaning (see page 17). Use same
directions for cleaning asfor Porcelain Enamel Lower Oven Interior above.
*Spillage of marinades, fruit juices, and basting materials containing acids may causediscoloration, so should be wiped up immediately (blotted up
if in Continuous-Cleaning oven.) Take care not to touch hot portion of oven. When surface is cool, clean and rinse. CAUTION: Light bulbs can get
warm enough to break if touched with moist cloth. When cleaning, avoid warm lamp.
20