How To Get The Best From

Transcript

How to get the best from Your Range Contents Aluminum Foil Anti-Tip Device 5, 15, I 7-19 2,3,29,38 Appliance Registration Care and Cleaning Clock and Timer Consumer Services 2 2 1–27 8 47 Important Phone Numbers 47 Converting to LP or Oven Vents 13,27 Roasting, Roasting Guide 17, 18 Shelves Power Outage 13, 17 Problem Solver 44,45 Thermostat AdjllstmentDo 16 ![ hrself’ 3–5 Safety Instructions 3943 (i, 7 Surface Cooking Installation Instructions 28-38 Control Settings Natural Gas Features 12 9-11 Burners 9-11 10 Air Adjustment 37 Cooktop Comparison Flooring Under Range Leveling 30 38 Cookware Tips Flame Size Model and Serial Numbers 2 Oven 1 2–20 Ihking Broiling, Broiling Guide Control Settings Door Removal 11 11 9, 10 Back Cover Lighting Instructions Warranty 14, Is 19,20 12 25 Light; Bulb Replacement 12,24 Oven Bottom 23 9 GE Answer Center@ 800.626.2000 tKYTPolNr Use and Care &Installation of Models RGB508 RGB524 RGB525 RGB526 RGB527 RGB528 RGB532 RGB533 RGB535 RGB628 RGB630 HELP US HELP YOU... Read this guide carefully. It is intended to help you operate and maintain your new range properly. Keep it handy for answers [o your questions. If you don’t understand something or need more help, write (include your phone number): Consumer Affairs Hotpoint Appliance Park Louisville, KY 40225 Write down the model and serial numbers. Depending on your range, you’ll find the model and serial numbers on a label on the front of the range, behind the kick panel, storage drawer or broiler drawer. These numbers are also on the Consumer Product Ownership Registration Card that came with your range. Before sending in this card, please write these numbers here: Lu_L___ WARNING: If the information in this guide is not followed exactly, a fire or exploslon may result causing property damage, personal injury or death. — Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance. — WHAT TO IX) 11’ YOU SMELL GAS ● ● Serial Number Use these numbers in any correspondence or service calls concerning your range. If you received a damaged range... Do not touch any electrical switch; do not use any phone in your building. o Immediately call your gas supplier from a neighbor’s phone. Follow the gas supplier’s instructions. ● Model Number Do not try to light any appliance. If you cannot reach your gas supplier, call the fire department. — Installation and service must be performed by a qualified installer, service agency or the gas supplier. Immediately contact the dealer (or builder) that sold you the range. Save time and money. Before you request service . . . Check the Problem Solver in the back of this guide. It lists causes of’ minor operating problems thai you can correct yourself. A WARNING “ ALL RANGES CAN TIP ● ● ● 2 INJURY TO PERSONS COULD RESULT INSTALL ANTI-TIP DEVICES PACKED WITH RANGE SEE INSTALLATION INSTRUCTIONS IF YOU NEED SERVICE To obtain service, see the Consumer Services page in the back of this guide. Tb obttiin replacement parts, cormtct Gt3/Hotpoint Service Centers. We’re proud of ou[” ser”vice and wan[ you to be pleased. If for some reason you are not happy with [he service you receive, here are three steps to f~~llow for further help. FIRST, contact the people who serviced your app] iunce. kixpluin why yoLl are not ptctised. ]11 most cases, this will solve the problem. NEXT, if yOLI arc still no( plcused, write all the details-including your phone numhel---to: Manager. Consumer Relations Hotpoint Appliance Park Louisvi] [c!, KY 40225 FINALLY, it your problem is still not resolved. write: Major Appliance Consumer Ac[ion Panel 20 Nc)r[h N/a~k~r D1.iv~ Chicago, IL 60606” IMPORTANT SAFETY NOTICE ● ● The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances known to the state to cause cancer, birth defects or other reproductive harm, and requires businesses to warn customers of potential exposure to such substances. Gas appliances can cause minor exposure to four of these substances, namely benzene, carbon monoxide, formaldehyde and soot, caused primarily by the incomplete combustion of natural gas or “ LP fuels. Properly adjusted burners, indicated by a bluish rather than a yellow flame, will minimize incomplete combustion, Exposure to these substances can be minimized by venting with an open window or using a ventilation fan or hood, c Be sure all packing materials are removed from the range before operating it to prevent fire or smoke damage should the packing material ignite. ● Fluorescent light bulbs and safety valves on standing pilot ranges contain mercury. If your model has these features, they must be recycled according to local, state and federal codes. ● When You Get Your Range Have the installer show you the location of the range gas cut-off valve and how to shut it off ● if necessary. ● Have your range installed and properly grounded by a qualified installer, in accordance with the Installation Instructions, Any adjustment and service should be performed only by qualified gas range installers or service technicians. c Do not attempt to repair or replace any part of your range unless it is specifically recommended in this guide. All other servicing should be referred to a qualified technician, ● Plug your range into a 120-volt grounded outlet only. Do not remove the round grounding prong from the plug. If in doubt about the grounding of the home electrical system, it is your personal responsibility and obligation to have an ungrounded outlet replaced with a properly grounded, threeprong outlet in accordance with the National Electrical Code. In Canada, the appliance must be electrically grounded in accordance with the Canadian Electrical Code, Do not use an extension cord with this appliance, ● Locate the range out of kitchen traffic path and out of drafty locations to prevent pilot outage (on standing pilot models) and poor air circulation. Be sure your range is correctly adjusted by a qualified service technician or installer for the type of gas (natural or LP) that is to be used. Your range can be converted for use with either type of gas. See the Installation Instructions. WARNING: These adjustments must be made by a qualified service technician in accordance with the manufacturer’s instructions and all codes and requirements of the authority having jurisdiction, Failure to follow these instructions could result in serious injury or property damage. The qualified agency performing this work assumes responsibility for the conversion. NOTE: Need to buy kit WB28KO085 to convert the top burners of the RGB508, After prolonged use of a range, high floor temperatures may result and many floor coverings will not withstand this kind of use. Never install the range over vinyl tile or linoleum that cannot withstand such type of use. Never install it directly over interior kitchen carpeting. Using Your Range AWARNING— A1lranges .4 can tip and injury could result. To prevent accidental tipping of the range, attach it to the wall and floor by @ installing the Anti-Tip device supplied. L, To check if the device is installed and engaged properly, carefully tip the range @ forward. The Anti-Tip device should engage and prevent the range from tipping over. If you pull the range out from the wall for any reason, make sure the device is properly engaged when you push the range back against the wall. If it is not, there is a possible risk of the range tipping over and causing injury if you or a child stand, sit or lean on an open door. Please refer to the Anti-Tip device information in this guide. Failure to take this precaution could result in tipping of the range and injury, ● Do not leave children alone or unattended where a range is hot or in operation. They could be seriously burned. (continued next page) 2 J 1 ● IMPORTANT SAFETY INSTRUCTIONS (continued) CAUTION: ITEMS OF INTEREST TO CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE—CHILDREN CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY INJURED. ● Do not allow anyone to climb, stand or hang on the door, broiler drawer or cooktop. They could damage the range and even tip it over, causing severe personal injury. ● Let the burner grates and other surfaces cool before touching them or leaving them where children can reach them. ● Never wear loose fitting or hanging garments while using the appliance. Be careful when reaching for items stored in cabinets over the cooktop. Flammable material could be ignited if brought in contact with flame or hot oven surfaces and may cause severe burns. Q For your safety, never use your appliance for ● ● warming or heating the room. Do not use water on grease fires. Never pick up a flaming pan. Turn the controls off. Smother a flaming pan on a surface unit by covering the pan completely with a well-fitting lid, cookie sheet or flat tray. Use a multi-purpose dry chemical or foam-type fire extinguisher. Flaming grease outside a pan can be put out by covering it with baking soda or, if available, by using a multi-purpose dry chemical or foam-type fire extinguisher. Flame in the oven can be smothered completely by closing the oven door and turning the oven off or by using a multi-purpose dry chemical or foamtype fire extinguisher. ● Do not store flammable materials in an oven, a range broiler or storage drawer or near a cooktop. ● DO NOT STORE OR USE COMBUSTIBLE MATERIALS, GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE. ● Do not let cooking grease or other flammable materials accumulate in or near the range. ● When cooking pork, follow the directions exactly and always cook the meat to an internal temperature of at least 170”F. This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and the meat will be safe to eat. 4 Surface Cooking Always use the LITE position (on electric ignition models) or the HI position (on standing pilot models) when igniting the top burners and ● make sure the burners have ignited. ● Never leave the surface burners unattended at high flame settings. Boilovers cause smoking and greasy spillovers that may catch on fire. ● Adjust the top burner flame size so it does not extend beyond the edge of the cookware. Excessive flame is hazardous. ● Use only dry pot holders—moist or damp pot ● holders on hot surfaces may result in burns from steam. Do not let pot holders come near open flames when lifting cookware. Do not use a towel or other bulky cloth in place of a pot holder. To minimize the possibility of burns, ignition of flammable materials and spillage, turn cookware handles toward the side or back of the range without extending over adjacent burners. ● Always turn the surface burners to off before removing cookware. ● Carefully watch foods being fried at a high flame setting. ● Never block the vents (air openings) of the range. They provide the air inlet and outlet that are necessary for the range to operate properly with correct combustion. Air openings are located at the rear of the cooktop, at the top and bottom of the oven door, and at the bottom of the range under the broiler drawer. ● Do not use a wok on models with sealed burners if the wok has a round metal ring that is placed over the burner grate to support the wok. This ring acts as a heat trap, which may damage the burner grate and burner head. Also, it may cause the burner to work improperly. This may cause a carbon monoxide level above that allowed by current standards, resulting in a health hazard. Q Foods for frying should be as dry as possible. Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and over the sides of the pan. ● Use the least possible amount of fat for effective shallow or deep-fat frying. Filling the pan too full of fat can cause spillovers when food is added. s Always heat fat slowly, and watch as it heats. ● — If a combination of oils or fats will be used in frying, stir together before heating or as fats melt slowly. ● Use a deep fat thermometer whenever possible to prevent overheating fat beyond the smoking point. ● Never try to move a pan of hot fat, especially a deep fat fryer. Wait until the fat is cool. ● Use proper pan size—Avoid pans that are unstable or easily tipped. Select cookware having flat bottoms large enough to properly contain food and avoid boilovers and spillovers and large enough to cover burner grate. This will both save cleaning time and prevent hazardous accumulations of food, since heavy spattering or spillovers left on range can ignite. Use pans with handles that can be easily grasped and remain cool. ● When using glass cookware, make sure it is designed for top-of-range cooking. ● Keep all plastics awav from the tot) burners. ● Do not leave piastic ,.,,. ● ‘ternson’hec’ktom they may melt If left too close to the vent. Vent appearance and location vary Do not leave any item: on the cooktop. The hot air from the vent may ignite flammable items and will increase pressure in closed containers, which may cause them to burst. ● To avoid the possibility of a burn. alwavs be certain that the contr& for all burner~are at the off position and all grates are cool before attempting to remove them. ● When flaming foods are under the hood, turn the fan off. The fan, if operating, may spread the flames. ● If range is located near a window, do not hang long curtains that could blow over the top burners and create a fire hazard. ● When a pilot goes out (on standing pilot models), you will detect a faint odor of gas as your signal to relight the pilot. When relighting the pilot, make sure burner controls are in the off position, and follow instructions in this book to relight. ● If you smell gas, and you have already made sure pilots are lit (on standing pilot models), turn off the gas to the range and call a qualified service technician. Never use an open flame to locate a leak. Baking, Broiling and Roasting Do not use the oven for a storage area. Items stored in the oven can ignite. ● 1 Keep the oven free from grease buildup. ● Place the oven shelves in the desired position while the oven is cool. ● Stand away from the range when opening the door of a hot oven. The hot air and steam that escapes can cause burns to hands, face and eyes. ● pulling out the shelf to the shelf-stop is a convenience in lifting heavy foods. It is also a precaution against burns from touching hot surfaces of the door or oven walls. The lowest position ‘ -,“%,,,\i\\ +/,, , $\.\\\--- High frequency induction coils under a glass surface. Pans must be made of’ ferrous metals (tnctal that attracts a magnet). Heat is produced by a magnetic circuit between the coil and the pan. Heats up right away and changes heat settings right away, I ike a gas cooktop. Afler turning the control ot’f”, the glass cooktop is hot from the heat ot’ the pan, but cooking stops right away. Electric Coil / J @ ~-~ Flattened njetal– tubing containing electric resistdncc wire suspended over a drip pan. Heats by direct contact with the pun md by heating the air under the pan. For best cooking results, usc good quality pans. Electric coils arc more forgiving of warped pans than radiant or solid disks, Heats up quick\y but does not change heat settings as quickly as gas or induction. Electric coils stay hot enough to continue cooking f’or a short time af’tcr they are turned elf. Solid Disk Solid cast iron disk sealed to the cooktop surt’ace. Heats by direct contact with the pan, so patls must be Ilat on the bottom for good cooking results. Heats up tind cools down more slowly than electric coils. The o (-) o disk stays hot enough to continue cooking Ntcr it is turned ol’f, Remove the pan t’rom the solid disk it’ you want the cooking to stop, SURFACE COOKING Lighting Instructions for Electric Ignition Models Your surface burners are lighted by electric ignition, eliminating the need for standing pilot lights with constantly burning tlaITvss. In case of a power failure, you can light the surface burners on your range with a match. Hold a lighted match to the burner, then turn the knob to the LITE position. Use extreme caution when lighting burners this way. surface burners in use when an electrical power failure occurs will continue to operate normally. The electrode of the spark igniter is exposed. When one burner is turned to LITE, all the burners spark. Do not attempt to disassemble or clean around any burner while another burner is on. An electric shock may result, which could cause yOLI to knock over hot cookware. SURFACE COOKING (continued) Lighting Instructions for Standing Pilot Models 3. Locate the two pilot ports and light exh of them The surface burners on these ranges have stunding pilots [hat must be lit initially. To light them: 1. Be sure surface burner conlrol knobs are in the OFF position. 2. Remove the grates and lift the cooktop up (see the Lift-Up Cook[op section). with a match. NOTE: lt’ the pilot is too high or low. you can acijust it. Sce the Adjust the Suri’acc Burner Pilots If’ Necessary section of the Installation lnstruc[ions, 4. Lower the cooktop. Your sLIrfacc burners arc now ready for use. 5. Observe Ii:htcd but”ners. Compare the tlames to pictures in the Problem Solver. II’ any tlame is unsatisfactory. call for service. Surface Burner Controls Knobs that turn the surface burners on and off are marked as to which burners they control. The two knobs on the left conirol the left front imcl lef’t rear burners. The two knobs on the right control the right front and right rear burners. On ranges with sealed burners: ● The sma] ler burner (right rear pc)si tion ) w i I I give the best simmer results. It offers precise cooking peI-f’Ormance for delicate foods, such as sauces or hods which need to cook over low heat for a long time. It can be turned down to a very low simmer set[ing. ● The right front burner is higher powered than the others and will bring liquids to a hoi] quicker (natural gas instillations only). Before Lighting a Burner ● [f drip pans are supplied with your range, they should be used at all times. ● Make sure all the grates on the range are in place bcf’ore using any burner. To Light a Surface Burner Electric Ignition Models: Pushthe~~ntro]kn~bjn~nd turn it to LITJL YOLI will hear a little “clicking” noise—the sound of the electric spark igniting the burner. ~11~1 } ,j P 10 — Standing Pilot Models: Push control knob in and turn it to H[ position. The burner should light within a few seconds, Flame will be almost horizontal and will Iif”t slightly away from the burner when the burner is first turned on. A blowing or hissing sound may be heard for 30 to 60 seconds. This normal sound is dLle to impl-oved injection of gas dnd air into the burner. put a pun on the burner before ] ighting it, or adjust the tlmne to ma~ch pan size as s(mn ~ls il lights. and the blowing or hissing sound will be much less noticeable. — After Lighting a Burner After the burner ignites, turn the knob to adjust the flame size. ● Check to be sure the burner you turned on is the one yell W:lllt to USe. ● ● Do not operate a burner for an extended period of time without cookware cm the grate. The finish on the gra~e may chip without cookware to absorb the heat. Q Be sure the burners and grates are cool before you place your hand, a pot holder, cleaning cloths or other materials on them. How to Select Flame Size Watch the tlanm, not the knob, as yOLI I“educe heat. The flame size on a g~is burner should match the cookware you are using. FOR SAFE HANDLING OF COOKWARE NEVER LET THE FLAME EXTEND UP THE SIDES OF THE COOKWARE. Any Ilame larger thtin the bottom of’ the cookware is wasted and only serves to heat the handle. J Top-of-Range Cookware Aluminum: Medium-weight cookware is recommended because it heats quickly and evenly. Most foods brown evenly in an aluminum skillet. Use saucepans with tight-fittimg lids when 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 cookwure may melt. Follow cookware manufacturer’s recotnttlend:ltiolls” for cooking methods. Glass: There are two types of’ glass cookware—those for oven use only and those for top-of-range cooking (saucepans, coffee and teapots). Glass conducts heat very slowly. Heatproof Glass Ceramic: Can be used for either surface or oven cooking. It conducts heat very slowly ond COOIS very slowly. Check cookware manufacturer’s directions to be sure it can be used on gas ranges. Stainless Steel: This metal alone has poor heating properties and is usLMlly combined with copper, aluminum or other metals for improved heat distribution. Combination metal skillets usually work satisfactorily if they are used with medium heat as the manufacturer recommends. Stove Top Grills (on Wok Cooking models with sealed burners) IX not asc stove top.-.strills on your sealed gas burners. If’ you use the stove top grill on the scaled gas burner it will ctiuse incomplete combustion and can result in exposure to carbon monoxide levels above ll]]OWllbt~ CL1l’1”~11~ standmts. This can be haz,w”dous (o your health. (on mocic]s with sealed burners) We rtxommend that you usc only a flat-bottomed wok. They are available at your local retai I store. Do not use woks that have w support rings. Use of’ these [ypes of’ woks, with or without the ring in place. = can be dan~mwus. Placing the ring ov~r the burner irate may cause the burner to work improperly resulting in carbon monoxide ICVCIS above allowable current standards. This could be dangerous to your health. Do not try to use such woks without the ring. You could be seriously burned if’ the wok tipped over. 11 USING YOUR OVEN Before Using Your Oven Be sure you understand how to set the controls properly. Practice removing and replacing the shelves while the oven is cool. Read the information and tips on the following pages. Keep this guide h~ndy where you can rci”er to it, especially during the first weeks of’ using your new rtingc. Lighting Instructions for Electric Ignition Models ml- - . . . . . . l---.--— ..-. J L.. -!l ,! 1 IN uven uur[ler mm urou uurner are Ikgmeu uy electric ignition. To light the burner, turn the OVEN CONTROL knob to the desired tempertiture. The burner should light within 30-90 seconds. Af”ter the oven reaches the selected temperature, the oven burner cycles—off’ completely, then on with a full tlamc-to maintain the selected temperature. L-. ...- . . . ..1 ....-, ,.-. Power Outage I CAUTION: DO NOT MAKE ANY ATTEMPT TO OPERATE THE ELECTRIC 1GNITION OVEN DURING AN ELECTRICAL POWER FAILURE. The oven or broiler cannot be lit during a power f’ailure. Gas will not flow unless the glow bar is hot. If the oven is in use when u power failure occurs, the oven burner shuts off and canno[ be re-lit until power is restored, Lighting Instructions for Standing Pilot Models These ranges have standing o“ven pilots that must be lit initially. To light the oven pilot: 1. Be sure the OVEN CONTROL knob is in the OFF position. 2. Open the broiler door and remove the broiler pan and rack. This will make it easier for yOLI to reach inside the broiler compartment. 3. Find the oven ,, Dilot mrt at the back of the broiler compartment. The long tube, running from front to back, is the oven burner. The pilot port is at the back, about one inch below the burner. 4. Using a long match or match holder, reach in and light the oven pilot. ● To light the oven burner, turn the OVEN CONTROL knob to the desired temperature. The burner should light within 60 seconds. ● Proper flame configuration: Whi lC using the oven burner, visually check the burner flame in the broiler compartment. If’ flame does not burn as described in the Installation section of’ this guide, adjust the flame following the directions on those pages. ● Power failure: An electrical power failure wi I I not affect the standing oven pilot. Oven Control Oven Light Your oven is controlled by an OVEN CONTROL knob. It will normally take 30-90” seconds bcf’ore the flame comes on. Af’ter the oven reaches the selected temperature, the oven burner cycles—off’ completely, then on with a full flame—to maintain the selected temperature. Use the switch on the control panel to turn the oven light on and of’1”. 12 (on some models) Oven Shelves The shelves are designed with stoplocks so when placed correctly on the shelf supports, they will stop bef’ore 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 bump on the shelf support. Place the cookware on the shelf, then SI idc the shelf back into the oven. This will eliminate reaching into the hot oven. To remove a shelf — from the oven, pull it toward yoLl, tilt the front end upwmi tind pull the shelf out. 1 To replace, place the ~ shelf 011 the shcii’ support > with the stop-locks ( cLu”vcd extension of’ the shcl f) f’acing LIp and toward the rear of the oven. Tilt LID the front and rrush the shelf’ toward the back of the’ oven until it :L’)CS past the hump on the shelf support. Then lower the front of the shelf and push it id] the Way hack. Shelf Positions The oven bus five shelf supports for baking and rodsting identified in this illustration as A (bottom). B, C, D and E (top). It also has a special low shelf position (R) t-or roasting extrti large items, such as a large turkey—the shelf is not designed to slide out at this position. Shelf positions for cooking are suggested in the Baking, Broiling tind Roasting sections. .: /./. Oven Vents The oven is vented through duct openings at the rear of’ the cooktop. See the Features section. Do not block these openings when cooking in the oven-it is important that the flow of hot air from the oven and fresh air to the oven burners be LlninterrLlpted. c The vent openings and nearby surfaces may become hot. Do not touch them. ● Handles of’ pots and pans on the cooktop may become hot if left too close to the vent. ● Metal items will become very hot if’ they are left on the cooktop and could cause burns. ● Do not leave any items on the cooktop. The hot air from the vent may ignite tlammable items and will increase pressure in closed containers, which may cause them to burst. “~;;::~;k;~-ja~ too close to the vent. *4 Vent appearance and location vary Oven Moisture As yoLu” oven he~ts up. the temperature change of the air in the oven rndy cause water tiroplcts to form on the door glass. These droplets art hw-mlcss Lmd will evaporate as the oven continues to heat up. 13 BAKING Your oven temperature is controlled very accurately using an oven control system. It is recommended that you operate the oven for a number of weeks to become familiar with your new oven’s performance. If you think tin adjustment is necessary, see the Adjust the Oven Thermostat section. It gives easy Do It Yourself instructions on how to adjust the thermostat. How to Set Your Range for Baking To avoid possible burns, place the shelves in the correct position before you turn the oven on. 1. Close the oven door. Turn the OVEN CONTROL knob to desired temperature. 2. Check food for doneness at minimum time on recipe. Cook longer ii- necessary. 3. Turn the OVEN CONTROL knob to OFF and then remove f’ood. Oven Shelves shelf & shelves in the desired locations while th: oven is cool. The correct shelfpositiorr depends on the kind of’ food and the browning desired. VI As a general rule, place most foods in the middle of’ the oven, on either shelf’ position B or C. See the chart for suggested shelf’ positions. I 1 \ Type of Food I ] \y Angel f Shelf loodcake I A I Biscuits ormutfins I Bor ] Brownies I ~ ] Layer ctikcs ] B~l[ldt[,*pt,undcakcs ] Position B A I C I B or C I orC I orB I orC I I Pies ,,rpie shells [ I Frozen pies I A (oncookie / Casseroles I I I Rousting B B I sheet) I O*.C I B or R I Preheating Pan Placement Preheat the oven if the recipe calls for it. Prehea[ means bringing the oven up to the specified temperature before putting the food in the oven. To preheat, set the oven at the correct temperatureselecting a higher temperature does not shorten preheat time. Preheating is necessary for go(xl resLIl(s when baking cakes, cookies, pastry and breads. For most casseroles and roasts, preheating is not necessary. For ovens without a preheat indicator light or tone, preheat I () minutes. After the oven is preheated place the i’oocf in the oven as quickly as possible to prevent heat from escaping, For even cooking and proper browning, [here must be enough room for tiir circulation in the oven. Baking resu Its wi 11 be better if- bakin: pans arc centered as much as possible r-tither than being placed [o the front or (() the back of the oven. Pans should not touch each other or the walls of the oven. Allow I -- to I YLincb space between pans as well tis from the back of the oven, the door and the sides. ] i“ yoLi need to use two shelves. stagger the pans so onc is not directly above the other. Baking Guides When using prepared baking mixes, follow instructions for best baking results. package recipe or Cookies Aluminum Foil When baking cookies, fl~t cookie sheets Never entirely cover L shell with aluminum foil. This will disturb the heat circulation and result in poor baking, A smaller sheet of foil may bc used to catch u spillovcr by placing it on u lower shelf several inches below the food. (without sides) produce bet[cr-looking cookies. Cookies baked in a jelly roll pan (short sides [ill around) may have darker edges and pale {~r light browning may occur. Do not usc a cookie sheet so large that it touches the walls or the door of the oven. For best results. use only one cookie sheet in the oven at a t i Inc. Pies }Jor best l“esLllts, hake pies in Cakes dark, rou,gh or dLI]] pans to produce a browner, crisper crust. Frozen pies in toil puns should be placed (JI] an aluminum cookie sheet for baking since (he shiny foil pun reflects heat away from the pie crust; the cookie sheet helps retuin it. When baking cukes, warped or bent pans will cause uneven baking results and poorly shaped products. A c:ikc baked in a pan larger than the recipe rccomlmencls will LISLItIlly t-w crisper, thinner and drier than it should be. It’ bakul in a pm smuller than recommended. it nl:ly be undcrc(mkeci and batter may overflow. C’heck the recipe to make sure the pan size LISLXI is the one rux)mn]ended. Baking Pans Don’t Peek Use the proper huking pan. The type o(’ finish on the pm dctcrm ines the amount of browning [hat will OCCLII”. ● Dw”k, rough or dLI I ] pans :ihsorb heat resu Iti n: i n a browner, crisper crust, lJse this type for pies. ● .Sh i ny, bri gill und smooth p~ms reflect he:l[, resulting in a 1 ightcr. tnt)rc LIel icatc browning, Cukes and cookies require this type of pan. ● CJI:lSS baking d i shcs also absorb heat, When baking in gl~iss b~lking Llishcs, the temperature may need to be l-CdLILW[ hy 25’)[;. Set the timer for the estimated cooking time and do not open the door ICJ look at your food. Most recipes provide minimunl and maximum baking times such 2S “bake ~()–d() minutes.” DO NOT open the d(wr to check until the minimum time. Opening the oven door frequently during cooking a] lows hetit to csctipe and makes baking times longer. YOLII- baking results may also be affected. 15 ADJUST THE OVEN THERMOSTAT— DO IT YOURSELF! You may feel that your new oven cooks differently than the one it replaced. We recommend that you use your new oven for a few weeks to become more familiar with it, following the times given in your To Adjust the Thermostat: recipes as a guide. If you think your new oven is too hot or too cold, you can adjust the thermostat yourself. If you think it is too hot, adjust the thermostat to make it cooler. [f you think it IS too cool, adjust the thermostat to make it hotter. We do not recommend the use of inexpensive thermometers, such as those found in grocery stores, to check the temperature setting of your new oven. These thermometers may vary 2040” degrees. 16 (appearance may vary) Pull the OVEN CONTROL knob off the range and look at the back side. To make adjustment, loosen (approximately one turn), but do not completely remove, the two screws on the back of’ the knob. With the back of the knob facing you, hold the outer edge of the knob with one hand and turn the front of the knob with the other hand. To raise the oven temperature, move the top screw toward the right. You’ll hear a click for each notch you move the knob. To lower the temperature, move the top screw toward the left. Each click will change the oven temperature approximately 1 ()”F. (Range is plus or minus 600F. from the arrow. ) We suggest that you make the adjustment one click from the original setting and check oven performance before making any additional adjustments. After the adjustment is made, retighten screws so they are snug, but be careful not to overtighten. Re-insttill knob on range and check performance. Rtms(ing is cxmking by dry hcot. Tender meat or poullry cun be roasted uncovered in yoLIr oven, Roasting temperatures, which should be low and steady, keep sp:l[lering to a m inirnum. The tJ\cn has a special low shell’ (R) position Ro:~s[ing is rc:illy :1 h:~king procedure used f’or meats Th~r~l’ott (Iw oven controls are set for Baking. (YoLI nmy hear a slight clicking sound indicating the oven is working properly,) M(v+t me:lts continue to cook slightly while standing id’tcr being removed from the oven. Recornmcndcd stand in: time for roasts is 1 () to 20 minutes. This :Il]ows rxxlsts to firm up :mcl makes them easier to carve. Intcrndl temperu[ure will rise about 5“ to 1 ()(’F. It’ you wish to compensate for temperature rise, remove the roast from the oven when its intcrnu] tcmpcraturt is 5’ [() I ()’)F. less than temperature shown in the R(mst ing GLI idc. Remember that food will continue to cook in the hot oven and thcrel’orc shoLIld be removed when the dcsirccl intcrn:i] tempcra[urc has been r-cached. jLMt :lboVC thC OVCI1 hot[om,” (Jsc i[ when cx[ru cx)oki ng space is needed. Ii)r example, when ro:lsti ng a lmge [urlwy. The shell’ is no( Licsigned (() slide out 111 this posi[ion.” 1. 3. Turn the OVEN CONTROL knob to the desired (temperature, Scc the Roasting Guide for temperatures wld approxi rna(e cooking times. 4. When Roasting is finished. [urn the OVEN CONTROL knob to OFF and then remove the food I’r-orn the oven. Posi[i~)n OVCII shcl(’ ut ( B ) posit i~~n for snml I size roast (3 105 Ibs. ) :md a[ (R) position” for larger ro:lsts. — - 2. Check (hc weight ot’ the r-(mst. Place the rne~it I’at-side-up or the poultry breast-side-up on the roasting rwk in a shaliow pun. The melting t’at will baste the meat, Select u pan as close to the size of mea{ :is possible, ( Broiler pun with r:wk is a good pan [’or this. ) Dual Shelf Cooking This :dlows more than one food 10 be cookccl at the swnc time. For example: While roasting ii 20-lb. turkey on shelf position R, a second shell’ ( it’ s() equipped ) Inuy hc xJded on position D so th~t seal loped potatoes cm be cooked” :It the swnc time. L’u]cu]atc? the total cooking time to enable both dishes to complctc cxx)king at the same time. Allow 15-20 minutes 01” iidditional cooking t i rnc for the potatoes. Use of Aluminum Foil YOLI can LISC al LinlinL!m foil to line the broiler pan. This makes clcml-up c:isier when llsing the pan for marinating. c(x)king with fruits, cooking hc:lvily cul”cd meats ot” Il:lsting t’(md dur”ing cooking. Press the t’t~il lightly :Iround the inside of the pan, (tc)~lri})lf[,[l lfcll p~~,qc) 17 — ROASTING (continued) Questions and Answers Q. Is it necessary to check for doneness with a meat thermometer? A. Checking the finished internal temperature a( the completion of cooking time is recommended. Temperatures tire shown in Rmts[ing Guide. For roasts over 8 lbs., check with thermometer at halfhour intervals after half the time has passed. Q. Why is my roast crumbling when 1 try to carve it? A. Roasts are easier to slice it allowed m coo] 10 to Z(J minutes after rernov in: tl-olll OY’CI1. !dC SLI1-C [() cut across the grain of the meat. Q. Do I need to preheat my oven each time I cook a roast or poultry? A. 1( is not necessary 10 pt”chca( youl” oven Q. When buying a roast, are there any special tips that would help me cook it more evenly? A. Yes. Buy a roast :is ctctl in [Ilickncss as possihle, f)r bllj’ 1-01 led [“oasis. Q. Can I seal the sides of-my f’oil “tent” when roasting a turkey’? A. Setiling (I1c foil wil I steam [he meat. I.taving it unsealed allows [hc air to circula[c :md brown the I1lCLII. ROASTING GUIDE Frozen Roasts Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 15 [o 25 minutes per pound additional time (15 minutes per pound for roasts under 5 pounds, more time for larger roasts.) Make sure poultry is thawed before rf)as[ing. Unthawcd poultry often does not cook evenly. Some commercial frozen poultry can be co(ked succcssfu 1 Iy w i th~)ut thawing. F(J1 low cii rcct ions given on packagt Iilb Cl. Approximate Roasting Time oven ‘1’emperature Doneness Tender cuts: rib, high quality sirt~)in tip, rump or top round’!’ 325<’ Lamb leg or bone-in shouldcl”’:: 325” Rxc: Mutiurn: well Done: Rw”c: Medium: Meat well Done: 325” 325<’ .325(’ Well [l)ne: Wctt Done: T() Ww”m: Chicken or Duck Chicken pieces 325’ .350’” Wcti Il)rw: Well Done: Turkey 3:5[’ Wcli D(mc: VeJl shoulder, leg or loin’!: Pork loin. rib or shoulder’< Ham, precooked Poultry in Minutes per Pound 3 to 5 Ibs. ?4--35 35-39 .39-45 2 I --25 6 to 8 Ibs. 1 x 25 ~~.-.j 1 .31 –.3.? 2( )-- 2.3 25-30 242X 30-35 2X 33 35-45 30-40” 35–45 30--W I X-2.? minuks pcr pound (ml} weight) 3 to 5 Ibs. 35-40 35--.$() 10 to 15 11)s. I (>-22 over 5 lbs. 30- .35 OJcr 15 lbs. ] ~. } () Internal Temperature ‘l;. I 40”- 1 50( ’”1” 1 .50” ‘- I 60’” I 70’’ -- I X5” I 40”- I 50” ‘“:” I 50”- I ()()’ 70”- I X5’ 70”- I M“ 70” ‘-~ I X()” I 5“- I 25” X5’ X5” I ()() I ~)()” In thigh: I X5’ ‘ I ~X” tThc U.S. Dcpurtmcnt ol’ AgricuttLlrc SJyS “~:ll”c bccl’ is populw”, but y{)Ll sh[mtd know” (hill co~)kirlg it [~) 011[}” i J() ‘[ tlw;II”I\ some food poisoning orjymisms nl:iv surv ivc.” (Sour-cc: Sa!dkmxi Bm)k. Your Kitchen [;uidc. USDA Rc\. .lurw I ‘)X5. ) 18 Broil in: is cooking food by Llirec[ beat fr(>m above the food. Most fish and [endcr cuts of meat cim be broiled. Follow [hew directions (o keep spiLttering and smoking to a minimum. Your range has a compartment below the oven for broiling, A specially designed broiler pan and ruck allow clrippi ng fat to drain away from the food tind keeps it away I“rom the high heat of the giIs flame. Both the oven and broiler compartment doors should be closed during broiling. 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, turn food, then continue to cook to preferred doneness. 1. You can change the distance of’ the food from the heat source by positioning the broiler pun and rack on one of three shcl f positions i n the broi ICI” compartmen-A (bottom of broiler compartment), B (middle) and C (top). 2. Preheating the broiler or oven is no[ necessary and cim produce poor results. .3 . It’ meat has fat or gristle around the edge, cut vertical sltishcs through it about 2 inches apart; do not CLI[ into the meat. We recommend that you trim fat to prevent excessive smoking. leaving a layer about 1/8 irlcb thick. 4. Arrange the food on the rack and position the broiler pan on the appropriate shelf in the oven or broiling compartment. Placing food closer to the [lime increilses exterior browning of the food, but also increases sptittering and the possibility of fats imd meat j u ices igniting. 5. Close the oven and broiler compartment door. 6. Turn the OVEN CONTROL knob to BROIL. 7. Turn OVEN CONTROL knob to OFF. Remove the broiler pun from the broiler compartment and serve food irnrnaliiitely. Leave the pan outside the range to cool. Use of Aluminum Foil YOLI can LISe aluminum foil to line your broiler pan and broiler rack. However-, you must mold the foil tightly to the rack imd CLlt slits in it just like the rii~k. Without the slits, the foil will prevent fat and m~iit juices from ciraining to the broiler- pan. The juices could becornc hot enough to ~iit~h on fire. If you do not cut the slits, yoLl are frying, not broi I i ng. Questions and Answers ~. When broiling, is it necessary to always use a rack in the pan? A. Yes. (Jsing the ril~k sllspends [hc meat over the pun. As [he meat cooks,” the juices fall into the pan, thus keeping meat Lir-icr. Juices are protected by the rii~k ilnd stay c(mlcr. thins prevcnti rlg cxcessi vc spatter and sm(~k i ng. Q. Should I salt the meat bef’ore broiling? A. N(). salt dl”LIWS 011[ (hc jLli CCS and il]lows thCITl [() cvapor-a(c. Alwil~\ sal[ at’ter cookir]g. TurIl the meat with (ongs; picrc in: the ]nc~t with il fork also a] low’s j u ices [() esc’apc. When broi I i ng pou I try or I’ish, brush each side often with butter. I I I Q. Why are my meats not turning out as brown as they should? A. Check to see if’ you are using the recommended shelf position. Broil for- the longest period of time indicated in the Broiling Guide. Turn the food only once during broiling. 19 BROILING GUIDE The oven and broiler compartment doors must be closed during broiling. ● 5 to lo-minutes only. Always use the hi Ier pm and rack tha[ comes with your t%lge. 11 is design&i to minimize smoking and spattering by trapping .ju ices in the shielded lower part of’ the pan. ● l% s[eaks and chops, slash fat evenly around the [Jutsidc edges ol” [he meat. To slash. cut crosswise through the outer fal surface just (o the edge of [he meat. Use tongs to [urn the tncfit over to prevent piercing Ihe meat und losing juices. ● Quantity and/or Food Bacon Thickness I /2-lh. (aboLI( 8 Ground Beef I -lb. (4 patties) 1/2 (o 3/4-inch thick Beef Steaks Rare Medium I -inch [hick ( 1- I x lhs. ) [)()[1C 1 Y-inch thick (2–2X Ibs. ) Chicken ● ● When arranging the food on the pan, do not let tatty edges hang over the sides because dripping fat could soil the oven. The broiler compartment does not need to be preheated. However, for very thin foods, or to increase browning, preheat if” desired. s Frozen steaks can be broiled by positioning the shelf at the next lowest shelf position and increasing the cooking time given in this guide 1 X times per side. Shelf Position B 1st Side Minutes 3Y 2nd Side A 1 ()-l 1 4-5 B H A B, c 9 I’2 13 10 1 2– I 5 25 7 5–6 X-9 6-7 10- I 2 16-18 Steaks less than I -inch cook through before browning. Pan frying is recommended. Slash t~t. 30-35 ~5–30 Reduce times about 5 to 10 minutes per side for cut-up chicken. Brush each side with melted butter. Broil with skinside-down first. 1/2-1 Space evenly. Place English muffins cut-side-up and brush with butter, it’ desired. Cut through back ot’ shell, spread open. Brush with melted butter before broiling and atier half’ 01’ broilin~ time. Handle and turn very carefully. Brush with lemon butter before and during cooking, it’ desired. Preheat broiler to increase browning. Increase times 5 to 10 minutes per side [“or 1 X-inch thick or home cured. Slash tat. Minutes 3 I whole (2 (() 27-lbs. ), spl i ( Icngthwisc Bakery Products 131”L!ad (Toxs[) 01” 1“’oastcr Pastries Enxlish Mul’[’ims I,obster Tails B A A I 3– 1 f) A lx) not turn over. Fish 1 -lb. I’illcts l/4 to l/~-illch thick Ham Slims Prccook(xl” Pork Chops 1 -inch thick Well Done Comments Arrange in single layer. thin st ices) Well Done well If’ desired, marinate meats or chicken before broiling. Or brush with barbecue sauce the last B, c 5 5 R x 8 10 l.? 4-5 9–1 2 8 10 1 () 17 4-7 1 () 4–6 ]~_]4 2 ( I /2-inuh ) 2 ( I -inch (hick). Space evenly. Up to 8 patties take tibout same time. ;lbo Llt [ lb. Iamh Chops Medium well DOIW Medium W(211 Done Wieners, similar prcc The electrode of the spark igniter is cxpostxi. When one burner is turned to LITE. all the burners -.”” spark. Do not attempt to disassemble or clean aroun burner while mother burner is on. An electric shock muy resLllt, which coLIid cause yoLI [() knock over hot cookware.” Burner Base ~,,......._..J.J Turn all controls OFF before removing burner parts and drip pans (if so equipped). The burner grates, caps, burner heads and drip pans (if so equipped) can be lifted off, making them easy to clean. Burner Caps (on sealed burners only) Burner Base Lift off when cool. Wash burner cfips in hot, soapy water and rinse with clean water. If desired, soak up to 30 minutes and scour with a plastic scouring pad to remove burned-cm food particles. Dry them in a warm oven or with a cloth— do not reassemble them wet. The burner base (the part of the burner fastened to the cooktop) may Ix e 0 cleaned with a soft brush and a mild cleanser. Clean all food residues from “’”– “-”-”” around spark electrode. Do not use steel wool: small bits of steel wool will short out [he clectrodc. Rinse well. (on sea]ed burners only) (Cfmli}ll(cd Ii(,.11 /MI,qr CARE AND CLEANING (continued) Burner Heads (on sea]ed burners on]y, The holes in the burners of your range, and the spark electrodes, must be kept clean at all times for proper ignition and an even, unhampered flame. You should clean the burner heads routinely, especially after bad spillovers, which could clog these holes. Wipe off burner heads. 11 heavy spillovcr occurs, remove burner heads from range. Remove the burner grate and burner cop, Then lift the burner head straight up. To get rid of burned-on food, soak [he burner hetid upside-down in a solution of mild liquid detergent and hot water. Soak the burner head for 20 to 30 minutes. If the food doesn’t rinse off completely, scrub it with soap and water and a soft brush or plastic scouring pad. For more stubborn stains, use o > cleanser like Soft Scrub(”) brand or “l/. L/. L~\l;l; Bon Ami(’D brand. Rinse well to remove a any traces of the cle~mser tlm[ might clog the burner openings. DO not use steel w(ml because it will clog the burner openings and scr:itch the burners. If the holes become clogged, clc:in [hem with a sewing needle or [wi st tie. Before putting the burner bead back, shake OU[ cxccss water imd dry it thoroughly by sct~ing it i n ~ wurm oven for 30 minutes. Then pluce it btick in [he rtinge, muki ng sure the pin i n the burrwr base goes i n the hole in the burner head. tind (hat the burner hc:ds arc properly setitccl and level. CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALI. BURN It~–PAtiS AND DRIP PANS (IF SO EQUIPPED) IN PLACE. Standard Twin Burners (on some models) Grate / u.’ @ffi3$T’””aceB”rner ! On models with standard twin burners, the cooktop lifts up for easy access. Turn all controls OFF before removing burner parts and drip pans (if so equipped). The burner grates and drip pans (if so equipped) can be lifted off, making them easy to clean. The holes in the surface burner-s of your range mllst be kept clean ut all times for proper ignition and an even, unhampered flame. Drip Pans (on some models) Remove the grates and ,-y~-+~, lift out the drip pans. ~R~J Drip pans can be cleaned in dishwasher or by hand. 22 You should clean the surface burners routinely, especially after bad spillovers, which coLIld clog (hew holes. Wipe off surl’acc bLIrncrs. If he:tvy spiilover OCCLII”S, remove the surface burners from the range. Burners lift out for clewling. Lift LIp the c(mktop and then I i Ii out the surf we burners. To remove burned-on food, soak the surface burner i n u sot ut ion of nl i ]d I iqu id detergent and hot Water. Soak the sLIrfLLcc burner for 20 to 30 nlinu[es. For lTlore stLlhboI”n stains. LISL? :L Cl(mllscl” like soft SCI”Llb[’” Immd or Bon Anli’” br:md. Rinw well (() rcnlovc any traces t){’ the cle:msm- that might clog the surtace burner opcnillgs. []() 110[ LISC Stce] wool” tTcc21Llsc it Wiii clog the surf”acc burner openings :md scratch the surface burners. I f the holes become c]oggcd, cle:m thcm with a sewing needle or lwist tie. Before putting the surface burner back, shake OLIt cxccss wa[cr and then dry it thoroughly by sc[[ing it in u ww-m oven for 30 minutes. Then place it back in the range. Inuking sLIrc it is properly se:lted and ]CVC]. ‘1’o get rid of burned-on food, place thcill in a covered con[ai ncr (or plas(ic bag) with l/4 c~lp wntnon iu (o ](mscrl the soi 1. Then scrLIb with ii soilp-t’i 1 Id scouring pad i 1’ necessary. Burner Grates I011+[ pLlt (hc g2teS tmck on [hc r:ingc while {hey iIrc WC(. When rcplncing (he yl”il(C% hL) SUI’C @’ I’C POSi[iOll(Xl SWLll”C[y [) I’Cl” [he hUl”llC1’S. To prevent rusting on cast iron grates, apply n light C(M1 i ng 01” cwoki ng oi I on the h(~[lonl (n’ (I1C grilles. To get rid of’ burned-on f’ood, place [be jg~ltcs in ii Although they’re durable, the grates will gradually lose their shine, regardless of” the best care you can gi Ve them. This is duc to their continual exposure to high tenlpcr:MLlres. D) no[ oper~i(c a hurncr [’or an extended period of time without cookware on the grate. The finish on the gr:l[c In:Iy chip w i thoLit cookware to absorb the heat. covered con[aincr (or ptas(ic bag) with I/4 CLIp wn mon iii [() loosen” the soi I. Then scrub w i [b a soap- I’i I Icd scx)uri n: pwl if ncccssilry. Cooktop Surf-ace To avoid damaging the porcelain enamel surface of’ the cooktop and to prevent it f’rom becoming dull, clean LIp spills right away, Foods with a Io( ;)I’ M. id ( (orll;it(ws. s:lucrkrau~. I’m i ( j u ices. etc. ) or I“OCN-IS wi[h high sugw- c(lntent could cause a dul I spot i 1’ allowed (() set When [he surl’:icc hils c(x)led, wash :md rinse. F’or OLIICK spi I Is such :is (’at spatlcri rigs, C(C., wash with s(Mp and wa[cr once [hc surface hm c(x)lcd. Then rinse and polish wilh :1 dry clt~th. [~~ C:lr”Ct’lli ~’hCrl yoLl CIC;U1 (h~ (-’() ()kt()~? [X? CJLISC (he :Irc:l (J\cr the pilot will hc ho{ (on nl(dcls with s(:lndi ng pilots ), ..... \ Do not store flammable materials in an oven or near the cooktop. Do not store or use combustible nl~Ltm-i:is, gasol inc or other flammable vapors and liquids in the vicinity of this or tiny other appliance. Oven Bottom The oven bottom has a porcelain enamel finish. T() m:ikc clcilnirlg c:lsicr. pro(cct (he oven ho((onl” t’r(~m cxcessivc spillo~crs by placing :1 c(x)lcie slwct or] the she 11’ 1-w low (he shel 1’ yo(l :irc cxx)k i n.g on. You can usc ill u m i n u m I’oi I i 1’ you do n{)t cover [he whole shcl !’. ‘1711 is is p:lrt ic(l larl~ i I]]port:tnt when I>ilk i ng :1 l’ruit pie or o[hcr I’(xxls with a high acid con(ent. Hot fruit l’illin:s or other I’(xxls thil( arc highly :lcidic (SllCtl :1s Illi]k, tOrl121(OCS or” SJLICl”kr”LLLlt. ML{ SLILICCS with ~ i negar or Icnlon j LI ice ) may c:lusc pi tti n: and Liumagc [() the porccl:lin cf)anwl sLirfacc :uld shoLtld be wiped up inlmedidtcly. If’ a spillovcr does occur on the o~en bottom, al It)w [be oven to cool” I’irs(. Remove the oven bottom” for easier cle:ln-up imd 10 prevent chunagc to [he continuous” clcdni ng oven coaling ((m Some nl(dcls ). Fl”equent wipings with mild soap and water (pw-ticulm-ly :ifter c(x)kirlg meat) will prolong the time hetwccn n~aior clc~mings. Rinse thoroughly. Soap left on [he oven bottom can caLIsc stains. For heavy soil, use an abrasive cleaner or a soapfliled scouring pad. A conlrTwrcial oven cleaner may id so be used, following the package directions. (( ’orllinwd )11’.rt p(l,w) 23 CARE AND CLEANING (continued) Oven Light Bulb (011 SOIIW IIIOLICIS) The ligh( bulb is kuted in (he upper left corner of’ the oven. Before replacing your oven 1 ight bulb, disctmncc{ the electrical power to the rimgc at [he mtiin fuse or circui[ breaker panel or unplug the range from the clectricul outlet. Let the bulb cool completely bcf’orc removing it. Replace the bulb with :i 40 watt ilppl iance bulb only. DO not touch u ho[ bulb with a ckunp clo(h as the bulb will I-mxk. Control Panel and Knobs 1[’s iI :(xx{ idc:l to wipe (he con(rol” pilnel al’(cr each use of the oven. Clc:m wi(b m i Id soap ~Ind wa(cr t)t” vinegar and w:lter, rinw with clc:m w:iter :md polish dry with ii soft cloth. D() not usc abrxivc clc:lnscrs. s(rong liquid cleaners. plustic scourin: pads or oven clcancrs on the control” prowl—they will datnagc the finish. A 50/50” solution” of vine,gdr dnd hot wiiter works WC I I. —-—-—––” The control knobs may ;{;;~ ,< “-’$1 be removed for easier clc~ming. T() I“elTloVC knob. , = (~ pull it straight off the L./” -4 ‘ stem. It’ knob is di l’t’icul[ .~” -@to I“enlovc. place a towel or dishcloth between [he knob and con(rol pimel imd pull gcntl y. Wush (he knobs i n soap and w:itcr or a vinegur and hot water solution bu[ do not soak, Mettil parts can be cleuned with soq? and wa[cr. D() not LISC steel woo],” abrasives, anlmoniu. acids or comnwrc ial oven cleaners. Dry with a soft ulo(h. Removable Broiler Drawer (W wnlc tllo~l~ls) rrO remove: 1. When (he broiler is cool,” rcmove the rack and pan, z. Pull the broiler dr:~wcr out until it stops, (hen push it back i n ubout one inch. 3. Grasp the handle, lif( and pull (I1c broiler drawer out. C’lctin the broiler drawer wi[h hot s{~fipy w:Ltcr. To replace: Hold Ihc broiler drawer in the raised position” lLS you SI ide it partway i rlto the range. Then lower [he Llr:lwcr and push il completely closed. Broiler Pan and Rack After broiling, renlovc (he broiler pm. Rcmovc the rack from th~ pan. Cwefully p~~ur out gr”easc I’ronl the pan into a proper Cont:lincl”. W:lsh and r-insc the broiler pan and r~~ck in hot wutcr with a scmp-l’il led or plastiu scouring p:id, If f’ood has burned on, sprinkle the r:ick with detergent while ho( :md ct)vcr with wet paper towels (w a dishcloth. S():ikirlg the p~Lrl will r“clm)vc hLIrned on foods.” 24 Bo[h the hroi]cr pan und rack can also be cleaned i n the d i shwwher. IX not store a soiled broiler pan wld rock anywhere i n the rzulge. :E’ ..U.,. T—— ; . . . . . . . . . I ( (’ \. ,—, .—— I I 1 I I : Lift-Off’ Oven Door The oven door is rcmovabie but it is heavy. You may need help removing and replucing the door. To remove the door, t~pcn i[ :1 tiw inches t{) (hc spccia] s{op posi(ion” that will hold (11C dool”” open. Grasp firmly on each side ~~nd I i ft the door” straight 11}3 and off [he hinges. NOTE: Bc careful not to pklCC hands be[wccn [hc hinge imd the OVCII &)or l’ramc us the hinge 1. could snilp h~lck tmd pinch fingers. To replace the door, make sure the hinges are in the special stop position. Position the slots in the bottom of tht d(x)r squ:u’cly over the hinges. Then lower the door slowly and evenly over both hinges at the same time. Ii” hinges snup back against the oven frame, pull them back OLI(. Porcelain Oven Interior (on all mocicls except Wi[h proper CLU”C, the porcelain enamel interior will rc[~iin its a[tract ive finish for many years. Soup and water will normul]y do the job. Heavy spilttering or spillovers may require cleaning with a m i Id abrasive cleanser. Soapy, wet pads tnay also be used. Do not allow f’ood spills with a high sugw or :icid content (such as m i Ik, tomatoes, sauerkraut, fruit .juiccs or pic filling) to remain on the surface. They nmy C:ILISC du] 1 spots even atier cleaning. 1 ]{mschold ammoni:l may make the cleaning job cdsier-. PI:ICC I/2 cLlp wnrnon ia in a shallow glass pan :md ICLIVC in a cold oven over-night. The amrnon ia [’urnes will help Iooscn the burned-on gretise and {’ood. When necessary. you m:ly LISe a commercial oven clc:mer, F:oi low the package dircctioms. TO CLEAN THE DOOR: (Do not immerse dom- in water. ) Inside of door: ● Allow to coo] bcl’ore clctin i ng. F-or 1 ight soi 1, wipe t’requently with mild soap and water (especially after cooking me:it). This wil I prolong the time between major cleaning. Rinse thoroughly. NOTE: Soap left on the oven door causes additional stains when the oven is reheated. ● For heavy soi 1, choose tin oven cleaner (for continuous cleaning ovens, before applying :1 commercial oven cleaner, remove the oven door) and t’ol low label instructions. Rinse wel 1. Outside of door: Use soup md waler to thoroughly clean the top, sides and front of (hc oven door. Rinse well. You m:~y also use a glass clewmr to clean the glass on the outside of the door. ● Spi]klge of marinades, fruit,.jL!ices, tomato sauces and basting materials contwnlng acids may cause discoloration and should be wiped up immediately. When surface is cool. clean and rinse. ● Do not use oven cleaners, cleansing powders or harsh abrasives on the outside of the door. Continuous-Cleaning models) Cautions about using spray-on oven cleaners: ● Be caret’ul where the oven cleaner is sprayed. ● Do not sproy oven cleaner on the electrical controls and switches (on some models) because it could cause a short circuit and result in sptirking or fire. ● Do not allow a f’ilm f’rom the cleaner to remain on the temperature sensing bulb—it could cause the oven to heat improperly. (The bulb is located at the rear of’ the oven. ) Cure[ully wipe the bulb clean after e:lcb oven cle:m i ng being caretu 1 no[ to mow the bulb as o chunge in its position could atl’ect how the oven bakes. ● Do not spray my oven cleaner- on the outs idc oven door, h:mdles or any exterior surt’acc of the oven, cahi net or pai ntcd sLIrf”occs. The cleaner can darntige these SU1”f’XCS. (1’(liliilllfcd )1(’.[[ pll,qc) 25 CARE AND CLEANING (continued) Special Care of Continuous-Cleaning Oven The Continuous-Cleaning Oven cleans itself while cooking. The oven walls are finished with a specia/ cwafing that cannot be cleaned in the usual manner with soap, detergents, steel w{ml pads, commercial oven cleaners, coarse abrtisive pads or coarse brushes. Use of such cleansers and/or the use of oven sprtiys wil I cause permanent damage. The special coating is a porous ceramic material, which is dark in color and teels slightly rough to the touch. [f magnified, the surface wou]d appear as peaks, valleys and sub-surface “tunnels.” This rough finish tends to prevent grease spatters from f(mning little beads or droplets that run down the side walls of a hard-surface oven liner, leaving unsightly streaks that require hand cleaning. Instcacl, when spatter hits the porous finish, it is dispersed and partially absorbed. This spreading action increases the exposure of oven soil to heated air and makes it somewhat less noticeable. Soil may not disappear completely and at some time after extended usage, stains may appear that cannot be removed. The special coating works best on small amounts of spatter. 1( does not work well with larger spills, especially sugars, egg or dairy mixtures. The oven bottom does not have the continuous cleaning oven coating and can be removed and cleaned with a commercial oven cleaner. This special coating is not used on the oven shelves, oven bottom or the inside of” the oven door. Remove these to clean with a commercial oven cleaner to prevent damaging the ContinuousCleaning Oven coating. Make sure the oven bottom is in place before you turn the oven on for any reason. Use care in removing and replacing the oven bottom and shelves and in placing and removing dishes and food to avoid scratching. rubbing or otherwise damaging the porous finish on the oven walls. 26 [Iltt?rior (on some models) To Clean the Continuous-Cleaning Oven: 1. Let range parts cool before handling. We recommend rubber gloves be worn when cleaning. 2. Relmove shelves and cookware. 3. Soil visibility may be reduced by operating the oven at 4000 F.” Close the door and turn the OVEN CONTROL knob to 4000 F.” Time for al least I’(mr hours. Repeated cycles may he necessary before improvement i n appearance is apparent. Remember: During the operation of’ the oven, the door and other range surfaces will get hot enough to cause burns. Do not touch. Let the range cool bef’ore replacing the oven shelves. 4. 11-a spillovcr or heavy soiling occurs on the porous surface, as soon as the oven has cooled, remove as much of the soil as possible using a small amount ol’ water and a stiff-bristle nylon brush. Use wa(e[” 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 scrub with paper towels, cloths or sponges , since they wi I I Icavc 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. start i ng at the edge of the ring imd working toward the center. The oven bottom has a porcelain enamel finish. The oven bottom comes out f~)r cleaning away from [he Continuous-Cleaning Oven. The inside of” the oven door has a porcelain enamel finish. The oven door lifts off tot- cleaning away from the Continuous-Cleaning Oven. For instructions on how to clean the inside of [he oven door refer to the Lift-Off Oven Door section. Do not use soap, detergent, steel wool pads, commercial oven cleaner, silicone oven sprays, coarse pads or coarse brushes on the porous surface. These products will spot. clog and damage the poroLls surface and reduce its abi]i[y to w~~rk. Do not scrape the porous surface with a knif’e or spatula— they could permanently damugc the finish. Oven Shelves Clean the shelves with an abrasive cleanser or steel wool. After cleaning, rinse the shelves with clean water and dry with a clean cloth. Lift-up Cooktop (on models with standard twin burners) Ckm the area under the cooktop often. Built-up soil, especially grease, may catch on fire. To make cleaning easier, the cooktop m;iy be lifted up. ‘l-o raise the cwoktop: 1. Be sure burners are turned oil’. 2. Remove the grates. 3. Grtisp the two front burner wells and lift up. Some models have dual support rods that will hold the cooktop up while you clean underneath it. After cleaning under the cooktop with hot, soilpy water and a clean cloth, lower the cooktop. Be careful not to pinch your fingers. Lower cooktop gent] y [() avoid blowing oLtt pilot flames (on Wlndi tlg pilot models). Oven Air Vents Never block the vents (air openings) of’ the range. They provide the :iir inlet and outlet that are rwcessury for the range to operate properly with correct combustion. Air openings are loc~mx-1 at the rear of the cooktop, tit the top find bottom of the oven door, and at the bottom of the range. under the kick pzmel, storage dr~~wer or broiler druwer (depending on the model ). Vent appearance and location vary 27 INSTALLATION INSTRUCTIONS FOR YOUR SAFETY IMPORTANT If 1. 2. 3. 4. Remove all packing material and literature from oven before connecting gas and electrical supply to range. you smell gas: Open windows. Don’t touch electrical switches. Extinguish any open flame. Immediately call your gas supplier. DIMENSIONS AND CLEARANCES FOR YOUR SAFETY Do not store or use combustible materials, gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance. BEFORE YOU BEGIN Read these instructions completely and carefdly. IMPORT21NT: Save these instructions for the local electrical inspector’s use. INSTALLER: Leave these instructions with the appliance after installation is completed. CONSUMER: Keep this Use and Care Guide and the Installation Instructions for fiture use. This appliance must be properly grounded. Provide adequate clearances between tllcI range> and adjacent combustible surfaces. Depth with Door Closed , (Includes Door Handle): I See Charf !/ Below for Height I_ \ Depth with Door Open: 46%; (Glass DOOO 46X’” (porcelain \ \ \ \ \ Door) /- ~-” \\. -~~~-~ Range Height: WARNING 44” RGB524 RGB525 Improper installation, adjustment, alteration, service or maintenance can cause injury or property damage. Refer to this guide. For assistance or additional information, consult a qualified installer, service agency, manufacturer (dealer) or the gas supplier. 46’A” .-. RGB526 RGB527 RGB528 RGB532 ElgEl[ Minimum 10 cabinets On either side +l,r~:,;~llw sde of range CAUTION Do not attempt to operate the oven of this range during a power failure (Electric Ignition models only). 28 RGB628 RGB630 RGB533 RGB535 To rxhnets below m~k- of’ top and at range back ,L ~ ‘k. ~axndepih13° for cabinets abuv(? countertops 36” ‘/4 “ L f-ror?t edge of range s@ panel forward from cab(net --J IMPORTANT SAFETY INSTRUCTIONS Installation of this range must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223. 1, latest edition. In Canada, installation must conform with the current Natural Gas Installation Code, CAN/CGA-B149.l or the current Propane Installation Code, CAN/CGAI114!).2, and with local codes where applicable. ‘1’his range has been design-certified by the American Gas Association according to ANSI Z21. 1, latest edition and Canadian C,as Association according to CAN/C(;A-l.1 latest edition. As with any appliance using ,gas and generating heat, there are certain safety precautions you should follow. You will find these precautions in the Important Safety Instructions in the front of this guide. Read them carefully. ● Have your range installed by a qualified installer or service technician. ● Your range must be electrically grounded in accordance with local codes or, in the absence of local codes, in accordance with the National Electrical Code (ANSI/NFPA 70, latest edition). In Canada, electrical grounding must be in accordance with the current CSA C22. 1 Canadian IWctrical Code Part 1 and/or local codes. See Electrical Connections in this section. ● Before installing your range on linoleum or any other synthetic floor covering, make sure the floor covering can withstand 180°1? without shrinking, warping or discoloring. Do not install the range over carpeting unless a sheet of 1/4” thick plywood or similar insulator is placed 11(’twecn the rang-e and carpeting. ● Mak{’ sure the wall coverings around the range can withstand heat generated by the I-ang(’ 11]) to 200”1;” ● Avoid placing cabinets above the range. To reduce the hazard caused by reaching over the open [Iamcw of operating burners, install a ventilation hood over the range that projects forward at least 5“ beyond the front of the cabinets. ● The vc>ntilating hood must be constructed of she(’t metal not less than ().0122” thick. Install abovt> th(> cooktop with a clearance of not less than 1/4” between the hood and the underside of the combustible material or metal cabinet. ‘1’11(’ hood must be at least as wide as the app]ianc(> and centerc’d over the appliance. Clt’aral~ce between the cooking surface and the ventilation hood surface M[JST NEVER BE LESS THAN 24 INCHES. EXCEITlON: Installation of a listed microwave ov~m or cooking appliance over the cooktop shall conform to the installation instructions packed with that appliance. ● If cabinets are placed above the range, allow a minimum clearance of 30” between the cooking surface and the bottom of unprotected cabinets. ● If a 30” clearance between cooking surface and overhead combustible material or metal cabinets cannot be maintained, protect the underside of the cabinets above the cooktop with not less than 1/4” insulating millboard coverecl with sheet metal not less than 0.0122” thick. ● Clearance between the cooking surface and protected cabinets MUST NEVER BE LESS THAN 24 INCHES. The vertical distance from the plane of the cooking surface to the bottom of adjacent overhead cabinets extending closer than 1“ to the plane of the range sides must not be less than 18”. (See Dimensions and Clearances illustration in this section.) ● CAUTION: Items of interest to children should not be stored in cabinets above a range or on the ~ange backsplash of a range-children climbing on the range to reach items could be seriously injured. L* WARNING All ranges can tip and injury could result. To prevent accidental tipping @ of the range, attach an approved Anti-Tip device to the wall. (See L: Installing the Anti-Tip Device in this section.) To check if the device is —. @ installed and engaged properly, carefully tip the range forward. ‘rhe Anti-Tip device should engage and prevent the range from tipping over. If you pull the range out from the wall for any reason, make sure the Anti-Tip device is engaged when you push the range back against the wall. ● For your safety, never use your range for warming or heating the room. Your oven and cooktop are not designed to heat your kitchen. Top burners should not be operated without cookware on the grate. Such abuse could result in fire and damage to your range and will void your warranty. ● Do not store or use combustible materials, gasoline or other flammable vapors and licluids in the vicinity of this or any other appliance. Explosions or fires could result. c Do not use oven for a storage area. Items stored in the oven can ignite. ● Do not let cooking grease or other flammable materials accumulate in or near the range. 29 INSTALLATION INSTRUCTIONS (continued) GENERAL TOOLS YOU WILL NEED ● See Dimensions and Clearances in this section for all rough-in and spacing dimensions. These dimensions must be met for safe use of your range. The location of the electrical outlet and pipe opening (see Gas Pipe and Electric Outlet Locations) may be acijusted to meet specific requirements. Q The range may be placed with 0“ clearance (flush) at the back wall and side walls of the range, Phillips and flat-blade screwdrivers ● Pencil and ruler ● Two pipe wrenches (one for backup) c l%” open-end or adjustable wrench ● Nut drivers or wrenches: 3/16” and 1/4” ● ADDITIONAL MATERIALS YOU MAY NEED Gas line shut-off valve ● Pipe joint sealant or UL-approved pipe thread tape with Tefkm* that resists action of natural and LP gases ● Flexible metal appliance connector (1/2” I. D.) A 5-foot length is recommended for ease of installation but other lengths are acceptable. Never use an old connector when installing a new range. ● Flare union adapter for connection to gas supply line (3/4” or 1/2” NIT x 1/2” I. D.) ● Flare union adapter for connection to pressure regulator on range (1/2” NPTx 1/2” I. D.) ● LOCATION I)o not locate the range where it may be subject to strong drafts. Any openings in the floor or wall behind the range should be sealed. Make sure the openings around the base of the range that supply fresh air for combustion and ventilation are not obstructed by carpeting or woodwork. PROTECT YOUR FLOOR Your range, like many other household items, is heavy and can settle into soft floor coverings such as cushioned vinyl or carpeting. Use care when moving the range on this type of flooring. It is recommended that the following simple and inexpensive instructions be followed to protect your floor. The range should be installed on a sheet of plywood (or similar material). W%en thejloor covering ends at the fyont of the range, the area that the range will rest on should be built up with plywood to the same level or higher than the floor covering. ‘Ilis will allow the range to be moved for cleaning or servicing. MODEL AND SERIAL NUMBER LOCATION I)epenciing on your range, you’ll fincl the model and serial numbers on a label on the front frame of the range, behind the storage drawer, kick panel or broiler drawer. 30 *Teflon: Ikgisterecl trademark of DoPont PREPARATION ● Remove all tape and packaging. Lift up the cooktop (on models with standard twin burners) and remove any packing material under it. Make sure the standard twin burners are properly seated and level. ● Ilemove plastic film that covers some chrome parts (around oven door, side trim). ● Take the accessory pack out of the oven. ● Check to be sure that no range parts have come loose during shipping. I ❑ pROvlDE ADEQUATE GAS WPPIV Your range is designed to operate at a pressure of 4“ of water column on natural gas or, if designed for 1.1’ gas (propane or butane), lo’” of water column. Make sure you are supplying your range with the type of gas for which it is designed. This range is convertible for use on natural or propane ~as, if you d(~cide to use this range on a different type of gas, conversion adjustments must be made by a service technician or other qualified person before attempting to operate the range on that gas. For proper operalion, the pressure of natural gas supplied to the regulator must be between 4“ and 13” of water column. For LP gas, the pressure suppliecl must be between 10” and 13” of water column. When checking for proper operation of the regulator, the inlet pressure must be at least I“ greater than the operating (manifold) pressure as given above. ‘I-he pressure regulator located at the inlet of the range manifold must remain in the supply line regardless of whether natural or LP gas is being used. A Ilexible metal appliance connector used to connect the range to the gas supply line should have an I.D. of 1/2” and be 5 feet in length for ease of installation. In Canada, flexible connector-s must be single wall metal connectors no longer than 6 feet in length. Gas Pipe and Electric Outlet Locations for Models Equipped with $euled Bur~ Gas Pipe and Electric Outlet Locations for blCONNECT THE RANGE TO GAS Shut off the main gas supply valve before disconnecting the old range and leave it off until new hook-up has been completed. Don’t forget 10 relight the pilot on other gas appliances when you turn the gas back on. Because hard piping restricts movement of the range, the use of an A. G. A.-certified flexible metal appliance connector is recommended unless local codes require a hard-pipecl connection. Never LISe an olci connector when installing a new range. If the hard piping method is used, you must carefully align the pipe; the range cannot be moved after the connection is made. ‘1’o prevent gas leaks, put pipe joint compound on, or wrap pipe thread tape with Teflon* arouncl, all male (external) pipe threads. *’I’(11011: I;. “ “ *4 “-7””4 J$ti’, ,O.,,bow .$ 9 ‘j t Adapter ,< 8 (provided) Flex Connector (6 ft. max.) .= i Installer: Inform the consumer of the location of the gas shut-off valve. Adapter iil I Gas Shut-off l/2”or 3{4” ~[ ~ Valve Gas Pipe + “-l - I Rigid Pipe Hookup for Models Equipped with Seuled..6-urne~s ,o-,lbow+~,=,~=, !,, ~90° Elbow (provided) t+ Nipple Union .,. n Black ~ ~ Iron Pipe E/ nl Installer: Inform the consumer of the location of the gas shut-off valve. 32 ~ Union 4——— Nipple Gas Shut-off ? 4-- Valve 112” or 3148’ 1 Gas Pipe ~b I 1. Install a manual gas line shut-off valve in the gas line in an easily accessed location outside of the range. Make sure everyone operating the range knows where and how to shut off the gas supply to the range. 2. Install male 1/2” flare union adapter to the 1/2” NIT internal thread elbow at inlet of regulator. On models equipped with dual burners, install the male pipe thread end of the 1/2” flare union adapter to the 1/2” NPT internal thread at inlet of pressure regulator. Use a backup wrench on the regulator fitting to avoid damage. When installing the range from the front, remove the 90° elbow for easier installation. 3. Install male 1/2” or 3/4” flare union adapter to the NPT internal thread of the manual shutoff valve, taking care to back-up the shut-off valve to keep it from turning. 4. Connect flexible metal appliance connector to the adapter on the range. Position range to permit connection at the shut-off valve. 5. When all connections have been made, make sure all range controls are in the off position and turn on the main gas supply valve. Use a liquid leak detector at all joints and connections to check for leaks in the system. CAUTION: DO NOT USE A FLAME TO CHECK FOR GAS LEAKS. When using test pressures greater than 1/2 psig to pressure test the gas supply system of the residence, disconnect the range and individual shut-off valve from the gas supply piping. When using test pressures of 1/2 psig or less to test the gas supply system, simply isolate the range from the gas supply system by closing the individual shut-off valve. ❑ ELECTRl~L CONNECTIONS (on some models) Electrical Requirements 120-volt, 60 Hertz, properly grounded branch circuit protected by a 15-amp or 20-amp circuit breaker or time delay fuse. Extension Cord Cautions Because of potential safety hazards associated with certain conclitions, we strongly recommend against the use of an extension cord. However, if “you still elect to use an extension cord, it is absolutely necessary that it be a UL-listed, 3-wire grounding-type appliance extension cord and that the current carrying rating of the cord in amperes be equivalent to, or greater than, the branch circuit rating. Grounding IMPORTANT-( Please read carefully) FOR PERSONAL SAFETY, THIS APPLIANCE MUST BE PROPERLY GROUNDED. The power cord of this appliance is equipped with a three-prong (grounding) plug which mates with a standard three-prong grounding wall receptacle PREFERRED r to minimize the METHOD possibility of QVJ electric shock hazard from @ %~ c! this appliance. % i The customer n QJ? should have the Ensure proper wall receptacle ground exists before use and circuit checked by a qualified electrician to make sure the receptacle is properly grounded. Where a standard two-prong wall receptacle is encountered, it is the personal responsibility and obligation of the customer to have it replaced with a properly grounded three-prong wall receptacle. DO NOT, UNDER ANY CIRCUMSTlkNCES, CUT OR REMOVE THE THIRD (GROUND) PRONG FROM THE POWER CORD. (Collflt!lld 11(,.rt /)(lr also. ]:or models equipped with standard twin burners, remove the cooktop and locate the pressure regulator at right rear of range. 2. Fo]low the directions in A or B0 that match your regulator type. ❑ (continued next pqge) 39 — — CONVERTING TO LP GAS (continued) HOW TO CONVERT THE RANGE FOR USE WITH 1P GAS OR NATURAL GAS (continued) ❑ CONVERTING SURFACE BURNERS ON MODELS EQUIPPED WITH SEALED BURNERS (See Step 4 if range is equipped with standard twin burners.) ❑ Orifice Spuds for Convetiingto uGas: -LP orifice spuds are in a small plastic bag packed with this Use and Care Guide. LP orifice spuds have a 2-digit number and the letter “L” on one side. Each orifice spud will also have 1 or 2 grooves on one side, denoting the location on the range where it is to be installed as shown below. Burner Cap W.n.f.am iu? ❑ 1. Remove the grates, burner caps and burner heads. 2. Using the torxdriver, remove the burner bases by unscrewing the 3 small screws in each base. Lift the burner straight out. DO NOT disconnect the wires from the burner bases unless the cooktop needs to be raised. 3. Remove the brass orifice spud uncler each burner base by unscrewing spud from fitting with 7 mm or small adjustable wrench (depending on the size of your spuds). Apply a 3/4” wrench to the hex on the gas inlet tube as a back-up when removing spud to prevent the aluminum tube from twisting. 4. Install orifice spuds accordin to one of the following diagrams (see ❑ or d B ), for 1,1’ gas or natural gas, depending on which you are 40 Orifice Spuds for Converting to Uatural Gas: Natural gas orifice spuds have a 3-digit number on one side. Each orifice spud will also have 1, 2 or 3 grooves on one side, with the letter “N” underneath denoting the location on the range where it is to be installed as shown below. I ● N ● F I &vii/J N ● 5. To prevent leakage, make sure the orifice spuds are securely screwed into the gas inlet tubes. Use a small wrench to hold the inlet tube hex to prevent it from twisting. 6. Put old orifice spuds back in the bag to save for possible future conversion. NOTE: If an oritice spud is accidentally droppecl, the cooktop can be raised by the 2 front clips with a large flat e“ ‘disengaging blade screwdriver. DO NOT attempt to raise the cooktop without removing al] 4 burner bases. If wires were disconnected to remove the cooktop, feed wires through the burner holes in the cooktop. Attach to each burner electrode terminal carefully, making sure not to bend the terminal. Then lower cooktop until it snaps over the clips. Electrode Tall Screw 7. Carefully insert burner bases straight down with the tube over the orifice spud. Replace the screws, making sure the tall screw is ❑ CONVERTING SURFACE BURNERS ON MODELS EQUIPPED WITH STANDARD TWIN BURNERS (See Step 3 if range is equipped with sealed burners.) 1. Lift cooktop. 2. Lift burner assemblies straight up and set aside to gain access to / \ surface burner spuds. 3. With a 5/16” or small adjustable wrench, remove each of the four spuds on the surface burner gas inlet tubes and re~lace p .,. them with the correct gas spuds mounted in a holder at the right rear of the range, above the regulator. Natural gas spuds are brass and LP gas spuds are red or silver. (Mount the spuds that you removed from the inlet tubes back in the holder.) To prevent leakage, make sure spuds are securely screwed into gas inlet tubes. 4. Replace the burner assemblies. 5. Keep all spuds with your range so you have them if you move or get a different gas hook-up, opposite the b“urner electrode in each burner base. Top Burner Orifice Drill Size Color Natural Gas #54 (.0550 Dia.) Brass LP (Propane) +%6 (.0330 Dia.) Red or Silver (co)iiimwd ne.ri pu,ge) 41 @ CONVERT OVEN THERMOSTAT (for Models Equipped with Standing Pilots) 1. Remove the OVEN CONTROL knob. 2. Locate the gas selector screw at left of thermostat shaft. Turn the screw until ti (,4 the small pointer stops at LP or N, depending on the “ type of gas you are J convertin g to. The most the screw will move is 1/2 a turn. 3. Replace the OVEN @ CONTROL kno~. ‘-- ❑ CONVERT THE OVEN BURNER ORIFICES Oven Burner 1. Remove oven door, storage drawer or broiler drawer, oven bottom and burner baffle (on some models). The lower burner orifice spud is located behind the storage drawer, broiler drawer or kick panel. (on some models, a metal shield must be removed to access the orifice.) 2. To convert to LP gas, For natural gas, the shutter should be open 1/2” or about 3/4 of the way open. ~ CHECK FOR LEAKS When all connections have been made, make sure all range controls are in the off position and turn on the main gas supply valve. Use a liquid leak detector at all joints and connections to check for leaks in the system. CAUT ION : DO NOT USE A FLAME TO CHECK FOR GAS LEAKs. When using test pressures greater than 1/2 psig to pressure test the gas supply system of the residence, disconnect the range and individual shut-off valve from the gas supply piping. When using test pressures of 1/2 psig or less to test the gas supply system, simply isolate the range from the gas supply system by closing the individua] shut-off valve. use a 1/2” wrench to turn the lower burner orifice spud clockwise. Tighten the spud only until it is snug. To prevent damage, do not overtighten the spud. ““ To convert to natural gas, loosen the spud about 2 turns. 42 ———.—— ~ CONVERT AIR ADJUSTMENT SHUTTER(S) For LP gas, loosen the Phillips head screw and rotate the shutter to the Screw full open position. With baffle in place, flames Aw Shutter should have approximately l-inch. . blue cones and should not extend beyond the edges of the burner baffle. After 30 seconds of burner operation, check for flames liftin g off burner ports. If lifting is observed, gradua]]y reduce air shutter openin g until flames are stabilized. .——.— .———.— .—-— . ❑ CONVERT TOP BURNER VALVES ❑ CHECK QUALITY OF FLAMES NOTE: Only valves with these types of knobs are adjustable. The combustion quality of burner flames needs to be determined visually. OFF ~,> s? -~ I* ~ m ‘w I 1. Turn all top burners to LOW. 2. Remove a]] fourknobs. ‘.. “\\ 3. With a small flat blade ‘, screwdriver, turn the valve set screws ““?’ W+. ‘r clockwise to clecrease flame size, counterclockwise to increase .x flame size. Adjust until the q flame is \ i about. the same height as the top \ // of the burner. )( 4. Replace the knobs. 5. Check for flame outage by opening and closing the oven door several times. If the flame goes out, increase the flame size. m“’’’’’’’”’” (B) Yellow tips on outer cones— Normal for LP gas (C) Soft blue flamesNormal for natural gas If burner flames look like (A), call for service. Normal burner flames should look like (B) or (C), depending on the type of gas you use. With LP gas, some yellow tipping on outer cones is normal. ❑ ADJUST THE SURFACE BURNER PILOTS (for Models Equipped with Standing Pilots) of the manifold panel. 3. To adjust, use a blade-type screwdriver with a shaft diameter of less than 3/16”. “1’urn pilot adjustment screw until pilot is 5/16” high. Do not reduce the flame to less than 5/16” or pilot outage may occur. A pilot flame burning higher than recommended may generate soot (carbon black) on the bottom of your cooktop. 43 QUESTIONS? USE THIS PROBLEM SOLVER PROBLEM POSSIBLE CAUSE OVEN WILL NOT WORK ● Plug on the range is not completely inserted in the electrical outlet. ● Pilot(s) is (are) not lit (on standing pilot models). See the Lighting Instructions for Standing Pilot Modeis section in Using Your Oven. ● The circuit breaker in your h(}llse has been tripped, or a fuse has been blown. ● Oven controls not properly set, TOP BURNERS DO NOT LIGHT OR DO NOT BURN EVENLY ● Make sure electrical p] ug is p] ugged into a Ii ve power outlet. ● Burner holes on the side or wound the top of burner may be clogged. Remove burners (on models with standard twin burners) or burner heads (on models with sealed burners) or burner caps on spill-proof models, and clean them with a sewing needle or twist tie. Make sure you do not enlarge the holes. On spill-proof models, check electrode area for burned-on food or grease. ● Pilot(s) is (are) not 1 it (on standing pilot models). See the Lighting Instructions for Standing Pilot Models section in Surface Cooking. BURNERS HAVE YELLOW OR YELLOW-TIPPED FLAMES (B) Yellow tips on outer (C) Soft blue flames— (A) Yellow flames— Normal for natural gas cones—Normal for LP gas Gill for service ● If burncl” tlames look 1 ikc (A), call for service. Norma] burner flames should look I ike (B) or (C), depending on the type of gas you use. ● With LP gus, some yellow tipping on outer cones is normal. BURNER FLAMES VERY LARGE OR YELLOW CLOCK DOES NOT WORK OVEN LIGHT DOES NOT COME ON STRONG ODOR OVEN TEMPERATURE TOO HOT OR TOO COLD ● ● [f range is connected to LP gas, check all steps in the Installation Instructions. Range electrical pi ug must bc securely seated in a 1 ive power outlet. Check blown fuse or tripped circuit breaker. Bulb may be 100SC or burned out. ● Electrical plug must be p]ugged into a ] ive power outlet. ● 1 mproper air/gas ratio in oven, Adjust oven burner air shutter. ● An odor from the insulation around the oven liner is normal for the first few times oven is used. This is temporary. ● ● The OVEN CONTROL knob needs adjustment. See the Adjust the Oven Thernmstat-D{~ (t H~t~r.\c(f’section. 44 — for PROBLEM SURFACE BURNERS LIGHT BUT OVEN POSSIBLE CAUSF; ● DOES NOT The oven gas shut oft’ valve Inay have accidentally been moved during cleaning or moving. To check the oven gas shut off valve cm standard twin burner models, raise the cooktop and look for the gas shut off lever at the extreme right rear corner. To check the oven gas shut off’ valve on sealed burner models, remove the storage druwer. broiler drawer or kick panel and look for the gas shut off lever at [he back of the range. On some models you may have to remove an access cover also. Sealed Burner Models 1~ FOOD DOES NOT BROIL PROPERLY FOOD DOES NOT ROAST OR BAKE PROPERLY Oven controls nol properly set. See the Broi I ing section. ● Oven door and/or broi Icr drawer not closed. ● Improper shelf’ position being useci. See the Broi 1 ing section. ● Food is being cooked on L] hot pun. ● Cookware is not su itcd for broiling. ● Aluminum foi I used on the broi Ier pan rack hm not been fitted properly and slit as recommended. ● Oven bottom not securely seated in position. ● Oven controls not properly set. Scc the Btiking or Roasting section. ● Shelf position is not correct. ● Incorrect cookware or cookware of improper size is being used. ● Oven thermostat needs adjustment. Sce the Adjust the Oven ThermostatDo It Hjllt”,~~’(t’section. ● Aluminum foi 1 used i mpropcrl y in the oven. ● Oven bottom not securely seuted i n position. ● If’ you need more help.. call, toll free: GE Answer Center(”) 800.626.2000 consumer information service 45 NOTES 46 —.————.. ——.— Wdll Be There With the purchase ofyour new Hotpoint appliance, receive the assurance that if you ever need information or assistance, we’ll be there. All you have to do is call—toll-free! In-Home Re~ak Service 8W-GEXARES(80LM32-2737) sel~:icc: [)l-ofkssiorl:~lwill” pr(nide expert repairservicc on yoLIr { ]f{)Ilx)iIII ;Ii)p]ian(e, scheduled at a (ire > [h:/ [’s c(mvenienl fbryou. ,Manv(;E OtlIcoIIsIIlllc’l-” (lf)rlslll]lc’lSellri(e (olnl);lny-operatc([” Ioc:tliorlsoflklyou stmice todayor” a. In. to 7:()() p. n). weekdap, 9:()() a.m. [t) 2:()() p.111. siilllrd~t}>s). our’ f;ictoI-)J-l.I’:{il~cc] t.cchnicians know yoLIr appliance i nsid(> :Ind ()(11—s() Inos( repairs can be handld in just onc visit. t ( )nlorr(m’, or at yollr cx)nven ience (7:()() GEAnswer Center@ 800626.2000 \$’ha(twer your (Iuestion about any H()(p()in{ major applian(.c, (;E Armver ( knit’r@ infi)rnla[ion service is available to help: Your call-and yoLIr (]IICSI i( )11— will he answered pronlpl Iy an(l coLlrleously.” .An(l yoLl can (’all an}’ [ illle. ( ;El Answer ( k~nter-@ sem’ice is open 24 hours a day, 7 days a week. =+ -; I ‘Y. /!! ““-q’!,~: c. . L For Customers With Special Needs... . jay::’ 8011621i2000 [,Ip~)ll I~f~UL.SI, wt. will Pr(widc’ (k)nsulnels with impilircd ““:-r q.:;: & ,“. .,, . . . . . . , ..- .,, :N, (n -.-:. ..1 .,.. NO., ,J,,m, !. J,= 5frgLo.N.....s ..., ,”. ,,..,.”,.” s,..,.,.”., . . . . . . s,.. .,,””, ,, .,,,, ., ..,,....., .“ ...,, Holpoint applian(es, and a hearing or specc% who IIave access k) a TDI) ( )r a con~’c.nt ional tclc~(ypewriler nlay call 800-’1’DD-(;E.4(” : (N)()-W3-4:322) I() r-quest br(xhure to assist in plarlnillg A i nf’ornlalioll” 01 sc’rvi(c’. Braille mnlrols for a Yariely of” N ,.. harrier-free ki(cllcll Ii)r persons wit h I imit.cd nlobilil). ‘lo ( )})t;~in lhcsc items, f’iu’ of” ChaI-~C, (all 800.626.2000. Semice Contracts 80@626-2224 Y( )11 t;IIl lI;I\[> (Ilt> SC’(IIIC Iktliny IIlat (;1+; (k)rlsunler Service will s(ill be [Ilc]-e ;I1’t{>l U)(II 1 Iolpoillt” pr(dllct warrantv expires, I’llrchase a (;E u)nlract while yoltt i+:ImItl 1} i.s .s1 ill in c>f’f’t>(l and yf~tl’11 receive a substarr tial discount. Will] a Ill (I I t i lJIc.-}L>:II L( JII t ract, you ‘re :tssurd of” f’utnre service at l(d:iy ’s prices, Parts andAccessories 80&626-2002 Individuals qualified to service their own appliances can hav{, IICX{IC,(I ]xirls or accessoric.s SC*I1I direclly {0 tht:ir 11 OIIIC. our Imr[s systcrn pr(wi{les ;I(CCSS (() (wer 47,()()() ( ;cl]uillc Rcntw\:tl Parts ...and all are flllly warranted, \’1S.1, ML~sIc I-( 2UCI :mcl Discover cards are accepted. User maintenance instructions contained in this booklet cover procedures intended to be performed by any user. Other servicing generally should be referred to qualified service personneL Caution must be exercised, since improper servicing may cause unsafe operation. — YOUR HOTPOINT GAS RANGE WARRANTY WHAT IS COVERED Staple sales slip or cancelled check here. Proof of original purchase date k needed to obtain service under warranty. FULL ONE-YEAR WARRANTY For one year from date of original purchase, we will provide, free of charge, parts and service labor in your home to repair or replace any part of the range that fails because of a manufacturing defect. II I This warranty is extended to the original purchaser and any succeeding owner for products purchased for ordinary home use in the 48 mainland states, Hawaii and Washington, D.C. In Alaska the warranty is the same except that it is LIMITED because you must pay to ship the product to the service shop or for the service technician’s travel costs to your home. All warranty service will be provided by our Factory Service Centers or by our authorized Customer Care” servicers during normal working hours, Should your appliance need service, during the warranty period or beyond, call 800-GE-CARES (800-432-2737). In Canada consult your telephone directory for the Cameo Service Center. WHAT IS NOT COVERED Service trips to your home to teach you how to use the product. Read your Use and Care material. If you then have any questions about operating the product, please contact vour dealer or our Consumer Affai’rs office at the address below, or call, toll free: GE Answer Center@ 800.626.2000 consumer information service ● Improper installation. If you have an installation problem, contact your dealer or installer. You are ‘responsible for providing ● adequate electrical, gas, exhausting and other connecting facilities as described in the Installation Instructions provided with the product. ● Replacement of house fuses or resettinq of circuit breakers. ● Failure of the product if it is used for other than its intended purpose or used commercially. ● Damage to product caused by accident, fire, floods or acts of God. WARRANTOR IS IVOTRESPC)NSIBLE FOR CONSEQUENTIAL DAMAGES. I Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not apply to you. This ,warranty gives you specific legal rights, and you may also have other rights which vary from state to state. To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General. I Warrantor: General Electric Company I If further help is needed concerning this warranty, write: Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225 This book is printed on recycled paper. Part No, 164 D2764P1345 Pub No. 39-4738 7.94 CG { ttcYIPolNT Printed in Louisville, KY RGB508 RGB532 RGB524 RGB525 RGB526 RGB527 RGB528 RGB533 RGB535 RGB6” RGB6,