Gas Range Featuring * Sealed surface burners • Clock and timer, if equipped • Pilotless ignition 8113P043-60 (1/93)
CONTENTS Dear Consumer: This booklet contains basic information for the safe use and care of your appliance. It also covers other models which may have different features from your appliance. In our continuing effort to improve the quality of our products, it may be necessary to make changes to the product without revising this booklet. For example, a knob on your range may not look like the illustration in this book.
I,SAFETYPRECAU The Installation,adjustmentandserviceof this rangemustbeperformed bya qualifiedtechnician, This is necessaryto insureproperoperation and to avoid the possibilityof damageto the appliance or injury to users. Before the installerleaves your premisesyou may wish to question him on the following points: a. Adequateelectrical serviceis available to your home. b. The range will not overloadthe individual circuiton which it is used. c, Clearances.
],,,SAFETY PRECAUTIONSI OVENUSE 4. REPLACING OVENLIGHTBULBS.DO: a. Wait until oven and bulb are cool. b. Always handle bulb with dry (never a wet) cloth to protect hands° (See "Oven Light" under Features & Options in this manual). c. If light bulb should break, before changing bulb, disconnect power to the range by removing fuse or throwing circuit breaker. Electrical power supply to the range must be disconnected before any component that is attached with a screw or fastener is removed. 5.
ISAFETYPRECAUTIONSi IMPORTANTPRECAUTIONS 7. IN CASEOF FIRE.DO: a. Turn off heat source and ventilation hood. 9. DO NOT TOUCHBURNERSORGRATES: Even though they appear cool, they may be hot enough to cause burns (including areas surrounding heat source such as vents, top of oven door, oven window grates, etc.). b. Smother flames by: 1. Chemical fire extinguisher. 2. Baking soda. 3. Lid cover or cookie sheet. NOTE:NEVERuse water on a grease fire. c. Leave burning utensil where it is sitting.
iSAFETYPRECAUTIONSJ II IIII II I II IIII 12.00 NOTUSlE COOKTOP OROVENASSTORAGE. 17. DO NOTHEATUNOPENEOGLASSOR METAL Containersmay catch fire or melt. CONTAINERSof food. Build up of pressure could cause serious injury or damage to your range. o 18. 00 NOT USE OVEN DOORAS A STEPPING STOOL RANGECOULDTIP: a. Causing serious injury. b. Resulting damage to door could cause extensive heat loss and uneven cooking. 13. O0 NOTUSEANY FLAMMABLESONORNEAR RANGEORCOOKTOP. a.
20. DONOTLEAVEDEEPFATFRYING OPERATION 21. DO NOTSERVICEYOUROWN RANGE. UNATTENDED. Do not replace any part of the appliance a. Pan must be large and deep enough to unless it is specifically recommended in allow for the increased boil when food is added -- this will avoid a boil over and the literature you receive with the appliance. All servicing should be referred to a qualified technician. Insist that authorized replacement parts be used in the repair of your appliance.
CLOCK UNIBURNER (FOUND UNDER COOKTOP) & BROILER VENT TOP COOKTOP & CONTROLS OVEN RACKS LIFT OUT OVEN E_ROILER DRAWER(EXCEPT GAS SELF / "OVEN WINDOW LEG LEVELER (ON SELECTED OVEN 8 DOOR MODELS)
(NOTFOUNDONALLRANGES) LIGHTSWITCHES- Locate the switch on your range to turn on your surface light. LEG LEVELER- Most floors are not level. In order for proper baking, level your oven by turning the screws on all 4 legs until your range is level. PUSHON/OFF PUSHON/OFF ROCKER TWISTON/OFF SURFACELIGHT- For those models equipped, remove the cook top light glass by removing two screws. Change bulb replace the glass & two screws.
IFEATURE'S& OPTIONSI (NOTFOUNDONALLRANGES) TO PLACEPANSOFFOODIN OVEN- Pull front of rack (A) out to lock position. Place pan on rack and slide back into oven. BROILERDRAWER- Lift and rotate the two levers"A" to the side,pulldrawerforward, up and out. When replacing drawers, line up hooks on drawer slides "B" with holes in drawer and push until hooks are caught. Return levers "A" to lockingposition. For cookies or biscuits, we recommenda standard 9 x 14 or 10 x 14inch cookiesheet.
SURFACECONTROLS 3111111111 I I CONTROLS- To operate your top burner check graphics shown below. These will identify which burner your controls operate. LEFT MAJ' &EFT _lr _ M_JB go @o go o@ &# LF R# #F L# LF R# mf @0 O0 O@ O0 SETTINGFORDESIREDHEAT- For safety considerations, flame should hug bottom of pan but should not be above or around sides of pan. High lapping flames around sides of pan could cause clothing to ignite. I HI - Instant heat needed to bring foods to rolling boil.
TO OPERATEGRIDDLE- Select desired flame height (Hi, Simmer, or Warm position). Preheat griddle 3 to 5 minutes before cooking, then sprinkle a few drops of water on it to test the heat. TO REMOVEVALVEKNOBS- Place cloth under and around knob, twist cloth tightly into a long handle, pull firmly on twisted cloth until knob slides off. (See illustration below). GREASEPAN- There is a grease pan located at the center rear of the griddle burner. This pan should be removed and cleaned as necessary.
III OVEN,.CONTROLS, I II III / MANUAL, ADJUSTMENT KNOB(AVAILABLE ONSOMEMODELS) Your new range has the latest design oven controls and has been accurately calibrated at the factory for proper oven temperature. When cooking for the first time in your new oven, use the recipe time as a guide for cooking times. Your old oven thermostaL over a period of years, may have "drifted" from the factory setting.
I [ IIIIl! LJ IIIIIIIIIIIIIIIIIIIIIIIIIIII OVENCONTROLS I111111111111111111111 IIIIIIIIIIII IIII1[ ALL ovens are controlled by a thermostat which regulates how hot the oven will get. To preheatset thermostat to desired heat, wait approximately 10 - 15 minutes, then insert food for cooking. Some models will also have a selector dial, if so, it must be set on bake position for the oven to preheat. THERMOSTATOIAL - Turn the knob counter- /_-"_ clockwise to the desired temperature setting.
I BROILING i LOWER BROILER COMPARTMENT3. Placefoodonthe insertof broilerpan. Place broilerpan in the broilcompartmentsothat top surface of meat is from 2 to 5 inches from the broil burner. NOTE:This is a personal choice- dependingon the degreeof doneness desired. Generally, for brown exterior and rare interior, the meatshould becloseto the burner.Placefurtherdownif you want it well done. If meat is close to burner,watchto seethat fat doesnotignite from high broilingtemperatures. 4.
The broiler pan and insert are designedto allow drippingfat to drain away from the foodsto a protectedarea. The meltedfat is thus kept away from the high heat. You shouldnot coverthe insertwith foil or broil without the insert.The exposedmeltedfat couldflame when door is opened. CLEANING LOWORHIGHBROILERS 1.Removebroiler pan & insert during preheat. Foods placed on a hot insert will stick. 2. Remove broiler insert immediately after cooking.
Follow directions for the model you are using. If your clock is not featured below, see other examples in this book. TO SET TIME OF DAYCLOCK Push in minute minder control (A) and turn clockwise (while holding in) to desired time of day. TO SET MINUTE MINOER(TIMER) Turn minute minder control (A) clockwise until pointer rests on desired minutes (do not push in). A signal will sound at the end of count down time. The signal stops when pointer is turned to the "OFF" position.
IIIIIIIIIII IIII I III Ill l IIIII II I IAUTOMAT=C COOKINGCLOCKS I WITHSTOP& STARTTIMECLOCKS (NONSELFCLEAN -- FORSELF CLEANDELETEREFERENCES TO "PUSHFORMANUAL") 1 TO SET TIME OF DAYCLOCK- Push in minute minder control (A) and turn clockwise (while holding in) to desired time of day. 1 TO SET MINUTE MINOER(TIMER)- Turn minute minder (A) clockwise to desired minutes (do not push in). A signal will sound at the end of count down time. The signal stops when control is turned to the "OFF" position.
IIIIIIIIIIIIIIIIIIIIIIIIIII II IIIII IIIII I] ICLEANING INSTRUCTIONS I I I II TOCLEANCOOKTOP 1.Cleancooktopwith caution- if a wetsponge or cloth is used to wipe spills on a hot cooking area, be careful to avoid steam burn. Somecleaners can producenoxious fumes if appliedto a hot surface. 2. To clean area below cooktop lift cooktop and wipe clean with soap & warm water.
ill llllllll lllllll lllllll ! CLEANINGINSTRUCTIONS II I I I I | I||||1 CONTINUOUS CLEANOVEN CONTINUOUS CLEAN A continuousclean oven has a very special finish,it will beslightlyroughto thetouchand if it were magnified, you would see many peaks and valleys. This polycrystalline surface allows grease,oil, and other soil to spreadover its many a surfacessothat more of thesoilwill beexposedto theair. Whileyou cook, the heat of your ovenwill thenoxidize or burn the soiled areas away slowly.
OVENPREPARATION 1. Remove all pans from the oven. The racks may be left in but will be discolored and not slide as easily. CI_AN M VENT OPENINGS ON BACKGUARD 2. Wipe out excessgreaseor spilloversfrom bottom of oven. Otherwisesmoking may occur becauseof temporarilyover-loading the smokeeliminator Theseareasare notexposedto thecleaning heat sothey shouldbecleanedbeforeusing the CLEANcycle. Otherwise,they get just hot enoughto bake on the soil making it harder to remove. 4. DONOTuse ovencleaners.
I I |I| SELF CLEAN INSTRUCTIONS If there are a few stubbornspots,you may either scourwithfine, soap-filledsteelwool pad or leavethemuntilthenextcleancycle. 1. Close door, moveoven latch until it rests in the lock position on right. 2. Set thermostatdial to "clean." 3. Turn selectorto "clean time bake." 4. Check start time knob. it should be in the up (or out) position. To check, push in knob, if it springs back out, it will be in the up (or out) position. 5. Check stoptime knob. a.
II IIIIIII I TO INTERRUPT CLEANINGCYCLEOR TO RESETRANGEFOR NORMAL USE AFTER CLEANING 1.Advancestoptimecontroluntilit pops up (or out) NOTE:Stop time pointerwill readsame as time of day clock. 5. Door can not be unlatched until lock in- 2. Turn thermostatoff. 6. Lock lloht will stay "lit" until oven has cooleddown (approximately1 hour). dicator light goes out. DO NOT attempt to open door while lock light is on. 3. Turn selectorback to cook. (Bake/Broil). 7. Unlatchdoorwhen lock light goesout. 4.
[ PART Broiler Pan & Rack CLEANING AGENT soap& water scour pad Control Knobs mild soap & water Grate Exterior (Porcelain enamel) Glass Metals Interior (standardclean) spap & water steel wool soap & water dry towel soap & water or glass cleaner soap & water chromecleaner soap & water commercialoven cleaner or scouring powder INSTRUCTIONS remove the broil pan immediately after broiling, let cool slightly, sprinkle pan with soap and lay wet paper towel in it - let stand a few minutes wash - scour if nec
lllllllllll II HANDY HINfS I I CONSERVING ENERGY 1. Choosemediumweight metal cookware with flat bottoms,straightsides and fitted covers. 2. Thesize of the panshouldcompletelycovertheheatedportionofyoursurfaceelement.Ongas ranges, adjust your flame to pan size. 3. Preheatpans only when recommendedand then save energy by usingthe pan immediately. 4. Usethe least amountof liquidsor fats to shortencookingtime and retain the mostvitamins and minerals. 5.
IMPROVE COOKING PERFORMANCE I SURFACE COOKING COOKINGUTENSILS should be heavy gauge and lined with anothermetal. 1. Flat bottomutensils are the best and most efficient in using the heatfrom the cooktop (check for flatness by rotating a straight edge ruler on the bottom of the pan, checking for dips or uneveness as you rotate). Unevenutensilscauseslow uneven cooking. G/ass ceramic's chief advantage is its multiuses; it can go from freezer to top of range or oven to table. , . '.
SURFACE COOKING Bell- To cookfood over high heat in liquidin which bubblesrise constantlyto the surface and break. Braise-To cook foodover lowheat in a small amountof liquidin a coveredpan. (Foodmay or may not bebrownedfirst in a small amount of fat). C|ramllize - To stir in skillet over low heat until it melts and develops characteristic flavor and golden-brown color. Poach - To cook food simmering liquid. over low heat in Preesure-uok- To cook in steam under high pressure,usinga special saucepan.
! I BAKING UTENSILS 1. Use the size utensil recommendedin the recipe- DONOToverorunderfill theutensil. Always allow for expansion of foods or liquids. HOWTO MEASUREPANS Be sure your pans are the kind and size specified in the recipe. The size of some cookware is expressedin liquid measurement at its level full capacity. Measuretip insideel bakewarefarlength,widther dlamMlf:measureperpendicular insidefar depth.
I BAKING II RACKPOSITIONS HIGHEST 4th position MED.HI It is important to cook foods on the proper rack. 3rd position MED. LOW 2nd position * Checkrack position before any baking. LOWEST 1st position * Always changeracks while oven is cold, " TYPEOFBAKING RACKPOSITION Angel food , _ {1 REASON Heat must be able to deflect to brown top. Biscuits, cookies 2or3 Cakes- casseroles 2or3 Middle positionallows for the most circulation and oven heating.
I I I II IIIIIIII IIIII I II I I II ROASTING CHAR[ IIIII IIIHIIIIII II IIIIIIII II _ I ! (OVENTEMPERATURE 325°) APPROX. MIN. PERLB. INTERNAL MEATTEMP. CUT APPROX. WEIGHT Rib 6 to 8 pounds 23-25 27-30 32-35 140Rare 160Med.
BROILING I ill I lllll UTENSILS - Broilingpan and grid (includedin oven) and deep metal pan with rack. BROILINGMETHOD- Broiling is a method of cooking tender foods by direct heat under the burner. Generally, the distance between the meat and the burner and broiling time regulates degree of doneness. an excessiveamount of smoke,the rack has beenplacedtoo close to the broiler. C* do Any steak for broilingshould be at least _ inch thick.
i BROILING CHART Thetimesgiveninthechartshouldbeusedonly asa guide.Increaseordecreasebroilingtimesto suit individualtaste for aloneness. THICKNESS & QUANTITY FOOD MIN.
COOKINGTERMS BAKINGPOWDER- A leavening agent which. makes foods rise when they are baked. It is a combination of baking soda, a dry acid or acid salt and starch or flour. The acid ingredient reacts with the baking soda to produce gas bubbles in the mixture. Doubleacting baking powder produces gas bubbles twice: first during mixing and second during baking.
TERMS DRAWo To remove entrails from, and clean, poultry or game. Drawn fish are whole fish that have beencleaned(eviscerated)but not boned. DOT To scatter bits, as of butter or margarine, over surface of food. I then into a choiceof sauces.Dessertfondues includechocolateorothersaucesfor dipping chunksof poundcakeor fruit. The term also denotesa bakedmaindish madewithcheese, milk and bread. GELATIN- Available as unflavoredand fruitflavored. They are not interchangeable.
I I IIIII]1 IIIIIIIIIIIIIIIIII TERMS HI III] MARGARINE - Comesin severalforms. Regular margarinewith 80 percentfat is interchangeable with butter in recipes. MARINADE - A seasonedliquid,in whichfoodis soakedto enhanceflavor. PIT - To remove seed from whole fruit. SCORE- 1. To cut shallow slits in surface of food to increase tenderness or to prevent fat covering from curling. 2. To decorate. SHRED- To cut food into slivers or slender pieces, usinga knife or shredder. MARINATE- To soak in a marinade.
EQUIVALENTMEASURES Dash 2 to 3 drops or less than 1/8 teaspoon 1 tablespoon 3 teaspoons 1/4 cup 4 tablespoons 1/3 cup 5 tablespoons plus 1 teaspoon 1/2 cup 8 tablespoons i 1 cup 16 tablespoons ii, 1 pint 2 cups ! quart 4 cups 1 gallon 4 quarts I peck 8 quarts ,,,,,,,,,,,,, 1 bushel 4 pecks 1 pound 16 ounces BAKINGPAN EQUIVALENTS 4 - CUP BAKINGDISH: 9 inch pie plate 9 x 1¼ inch layer cake pan 7% x 3% x 21/, inch loaf pan 6 - CUP BAKINGDISH: 8 or 9 x 11h inch layer cake pan 10 inch
I CAUSE & CORRECTION I IIIIIIIIIIIIIIII IIIIIIIIII PROBLEM CAUSE BROWNIN6: 1. Dented or warped pan. 2. Oven not preheated. Uneven bottom browning Too brown on top. Crack on top. I II i iiiiiiii Too brown on bottom IIIIIIII IIIIIII CORRECTION iiii,,,z 1. Use even bottomed pan. 2. Preheat to desired temp. before adding food. 3. Range not level. 3. Adjust leg levelers (see Use and Care). 1. Check for correct rack posi1. Improper rack placement. tion before starting while oven is cold. 2.
PROBLEM Fallen CAUSE CORRECTION 1. Ovendooropenedtoo soon. 1. Check food only after the shortest recommended baking time. Oven temperature too low. 2. Check recipe for correct oven temperature. Old or too little baking 3. Use standard measuring utensils. powder. 4. Too much batter or too little 4. Use correct pan size. pan. 5. Too much or too little liquid. 5. Use standard measuring utensils. 6. Under baked. 6. Check food after shortest recommendedbaking time. , . i, ,,,, Flat 1.
PROeLEM Uneven top CORRECTION CAUSE iii 1. Pans touchingwalls or other 1. Pans should not be closer than 11hto 2 inches. pans. 2. Oven temperature too low, 2, Check recipe for correct oven temperature 3. Adjust leg levelers (consult 3, Range not level. Use and Care Manual). 4. Too much liquid. 4. Use standard measuring utensils. 5. Check food after shortest 5. Underbaking. recommendedbaking time, 6. Undermixing. 6. Check recipe. 1. Check foods after shortest 1.
SERVICING BEFORE YOUCALLA SERVICE TECHNICIAN CHECKTHEFOLLOWING SOMEORNONEoF YOURRANGEOPERATES: Is your range plug disconnected from the electrical outlet? Are your house fuses blown? Is your circuit breaker tripped? is the range plug loose or improperly plugged? ELEMENTWON'THEAT:ISURFACEUNITS ONLY) Are your elements properly in place? Are element prongs bent or dirty? BAKED600DS NOTTURNINGOUT: Are your racks properly in place and in correct position for what you are baking? __ Is your range level? (Check l
