Transcript
Owner's Guide Gas Range with Self-Cleaning Oven TABLE OF CONTENTS IMPORTANTSAFETY INSTRUCTIONS .........
1-4
CLOCK,TIMER, OVENCONTROL ............. 5-6 SURFACECOOKING ...................... 7-10 Pilotless ignition system ....................... 7 Lightingsurface burners ....................... 7 Selectingflame size .......................... 8 About the surface flame ........... 8 Adjustingthe flame ................... 8 Conventionalsurface burners selectmodels ..... 9 Sealed surface burners,select models ........... 9 Cookware .. 10 Canning ............................ 10 OVEN USE ............................... Pilotlessignition system ...................... Oven burner .................................. Oven vent ................................... General information .......................... How to set oven to bake or roast ............... General baking tips .......................... Preheating .................................. Use of aluminumfoil .......................... Common baking problems .................... Roastingand chart ...........................
11-18 11 11 11 11 12 13 13 13 14 15
Automaticovencooking ...................... Broilingand chart, select models ............ SELF-CLEANOVEN ........................
16 17-18 19-20
CAREAND CLEANINGCHART ..............
21-23
MAINTENANCE Cooktop .................................... Burner grates ................................ Oven lighl ................................... Oven door .................................. Door lock lever .............................. Oven ................................ Oven bottom racks ..................................
24-27 24 24 24 25 25 25 26
Storagedrawer .............................. 27 Levelinglegs .............................. 27 Howto remove range for c ean ng and serv cing . 27 SERVICE .................................. Electricalconnection ......................... Proportionalvalve adjustment ................. Adjusting oven temperature .................. Explanationof fault codes ..................... Howto obtain service ....................... Troubleshootingchart .....................
FOR CUSTOMER ASSISTANCE CALL 1-800-688-1120
28-31 28 28 29 29 29 30-31
8113P15O-6O (05-97-00)
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MPORTANT SAFETYINSTRUCTIONS Read all instructions before using this appliance.
Thank You.
for purchasing our cooking appliance.To help you obtain the maximum in cooking satisfaction,we offerthese suggestions: []E_Read this manual before using the appliance, []_=Reviewallsafetyandcautioninstructions. Reviewthe Troubleshooting Charton pages30 and 31 if service becomesnecessary, []ETIncludethemodeland serialnumbersof your appliancewhenrequestingservice. • Proofof purchasesuchas salesreceipt will be neededforwarrantyservice. [E_=Youcancontactus at:
Customer Assistance % Maytag Customer Service
If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death.
WARNING:
- Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance. - WHAT TO DO IF YOU SMELL GAS:
try to light any appliance. • Do not touch any electrical switch; do not use any phone in your building. • DO not
•
Immediately call your gas supplier from a neighbor's phone. Follow the gas supplier's instructions.
•
If you cannot reach your gas supplier, call the fire department.
P. O. Box 237037320-2370 Cleveland,TN 1-800-688-1120 In our continuingeffort to improvethe qualityand performanceof our cooking appliances, it may be necessaryto make changes to the appliancewithout revisingthismanual,
WARNING
• ALLRANGES CANTIPAND _i •
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and
service
must
be
performed by a qualified installer, service agency or the gas supplier.
appliance abnormal usagemust or bybe excessive of the ovenfrom door, the appliance secured loading by a properlyinstalledanti-tipdevice.
CAUSE INJURIESTO PERSONS.
If therangeis movedfromthe wall,be suretheanti-tip WARNING: Toreduce the riskof tipping of the
INSTALL ANTI-TIP DEVICES
underneathrangeto verifythatone of therear leveling legsisproperlyengagedin the bracketslot.
PACKEDWITH RANGE.
Ii_t
- Installation
• FOLLOW ALL INSTALLATION INSTRUCTIONS.
The anti-tipdevicesecuresthe rearlevelinglegto the floorwhenproperlyengaged.Also, be surethe range is device is engaged when the range is replaced.Look properlyre-installed.
IMPI)RTANT SAFETYINSTRUCTI(INS
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The followinginstructionsare based on safety considerationsand must be strictly followed to eliminate the potentialrisks of fire, electric shock, or personalinjury,
Turn off appliance and ventilatinghood to avoidspreading the flame. Extinguishflame then turn on hood to remove smoke and odor.
Have your appliance installed and properlygrounded by a qualified installer accordingto the installationinstructions, Havethe installershow you the location of the gas shut off valve and how to shut it off in an emergency.
Use dry chemical or foam-type extinguisher or baking soda to smotherfire or flame. Never usewater on a grease fire.
Always disconnect power to appliance before servicing, Toensure proper operationand avoid possibleinjuryor damageto unit do not attemptto adjust, repair,service,or replace any part of your appliance unless it is specifically recommendedin this book. All other servicing should be referredto a qualified installer or servicer.
If fire is in the oven or broiler pan, smother by closing oven door. If fire is in a panon the surface burner,cover pan. Never attempt tQpick up or move a flaming pan.
NEVER leave childrenalone or unsupervisednear the appliance when it is in use or is still hot. NEVER allow childrento sit or stand on any part of the appliance. Be sure all packingmaterialsare removed from the appliance before operating it. Keep areaaround appliance clear and free from combustiblematerials,gasoline,and other flammable vapors and materials, If appliance is installed near a window,proper precautions should betaken to prevent curtainsfrom blowing over burners. NEVER leave any items on the cooktop. The hot air from the vent may ignite flammable items and may increase pressure in closed containerswhich may cause them to burst, Many plastics are vulnerable to heat. Keep plastics away from parts of the appliancethat may becomewarm or hot. Do not leave plastic,items onthe cooktop as they may melt or soften if left too close to the vent or a lighted surface burner, Many aerosol-typespray cans are EXPLOSIVEwhen exposedto heat and may be highly flammable. Avoidtheir use or storage near an appliance, To eliminatethe hazard of reachingover hot surface burners, cabinetstorage should not be provided directly above a unit. If such storageis provided, it should be limitedto items which are used infrequently and which are safely stored in an area subjectedto heatfrom an appliance.Temperaturesmay be unsafefor some items, such as volatile liquids, cleaners or aerosolsprays,
Children must be taught that the appliance and utensils in it can be hot. Let hot utensilscool in a safe place, out of reach of small children. Childrenshould be taught that an appliance is not a toy. Children should not be allowedto play with controlsor other parts of the unit. CAUTION: NEVERstore items of interestto childrenin cabinets above an appliance or on the backguard of a range. Childrenclimbingon the appliance or on the appliance door to reach items could be seriously injured.
NEVER use appliance as a space heater to heat or warm a room to prevent I potential hazardto the user and damage to the appliance. Also, do not use the cooktop or oven as a storage area for food or cooking utensils.
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Do not obstruct the flow of combustionand ventilation air by blocking the oven vent or air intakes. Restrictionof air flow to the burner prevents proper performanceand increases carbon monoxide emissionto unsafe levels.
IMPORTANT SAFETYINSTRUCTIONS Avoidtouching ovenvent area while oven is on and for severalminutesafter oven isturnedoff.Some partsof the ventand surroundingarea becomehotenoughto cause burns.Afteroven is turnedoff,do nottouchthe ovenvent or surroundingareas untilthey have hadsufficienttimeto
NEVER heat an unopened containeron the surface burneror in the oven.Pressurebuild-upmaycause containerto burstresultingin seriouspersonalinjuryor damageto theappliance.
cool. WARNING:NEVER use
Use dry,sturdypotholders.Damp potholdersmay cause burnsfrom steam. Dishtowelsor other substitutesshould
equipped,as a stepstoolor seatas this may resultin possibletippingof the appliance,damageto the appliance,andserious injury. appliancedooror drawer,if
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acrosshotsurfaceburnersand igniteorgetcaughton applianceparts. Alwayslet quantitiesof hotfat usedfor deep fat frying coolbeforeattemptingto moveor handle. _
Do not touch a hot oven iight bulb with a damp cloth as the bulb could break. Should the bulb break, disconnect powerto the appliancebefore removingbulb to avoid electricalshock.
Always place a pan on a surface burner before turning it on. Be sure you know which knob controlswhich surface burner. Make sure the correct burner is turned on and that the burner has ignited.When cooking is completed,turn burner off before removingpan to preventexposureto burner flame. Always adjust surface burner flame Sothat it does not extend beyondthe bottom edge of the pan. An excessive flame is hazardous,wastes energy and may damagethe appliance,pan or cabinets abovethe appliance, NEVERleave a surface _ cooking operation unattended '_"_ I heat setting or when deepfat frying. Boiloverscause smokingand greasy spillovers may ignite.Cleanup especially when usinggreasy a high spillsas soonas possible.Do notuse highheatforextended cookingoperations,
neverbe used as potholdersbecausetheycantrail Do not let cookinggrease or other flammable materials accumulatein or near the appliance,hood or vent fan. Cleanhood frequently to preventgrease from accumulatingon hood or filter. When flamingfoods under the hoodturn the fan off as the fan may spreadthe flame. NEVER weargarments ._ made of flammable material or loose fitting or long hanging-sleevedapparel while cooking.Clothing may ignite or catch utensil handles.
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Always place oven racks in the desired positions while oven is cool. Slide oven rack out to add or remove food, using dry sturdy pot holders. Always avoid reaching into the oven to add or removefood. If a rack must be moved while hot, use a dry pot holder.Always turn the oven off at the endof cooking.
steam escapebefore removingor replacing food.
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PREPAREDFOOD WARNING:Followfood manufacturer's If a plastic Use care when instructions. openingthe oven door.frozenfood Let hot air or containerand/orits coverdistorts,warps,or is otherwise damagedduringcooking,immediatelydiscardthefood and itscontainer.The foodcouldbe contaminated.
IMP()RTANTSAFETY NSTRUCTIONS Use pans with flat bottomsand handlesthat are easily graspedand stay cool. Avoid using unstable, warped, easilytipped or loose handledpans. Also avoid using pans especially small pans, with heavy handlesas they could be unstableand easilytip. Pans that are heavy to movewhen filled with food may also be hazardous. Besure utensil is large enoughto properlycontain food and avoid boilovers.Pan size is particularlyimportant in deep fat frying. Besure pan will accommodatethe volume of food that is to be added as well as the bubbleaction of fat. To minimizeburns, ignition of flammablematerials and spillage due to unintentionalcontact with the utensil, do not extend handles _ pan handlestoward the side or backof the appliance, not out into the where they overroom adjacent surface are easily hit or reachedby small burners. Alwaysturn children.
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Turn off allcontrols and waitfor appliance partsto cool beforetouching or cleaningthem. Do not touch the burner grates or surrounding areas until they have had sufficient time to cool. Clean appliance with caution. Use care to avoid steam burns if a wet sponge or cloth is used to wipe spills on a hot surface. Some cleaners can producenoxious fumes if appliedto a hot surface.
Cleanonly parts listed in this manual. Do not clean door gasket.The door gasket is essentialfor a good seal. Care should be taken not to rub, damage, or move the gasket. Do not use oven cleaners of any kind in or aroundany Beforeself-cleaningthe oven, remove broiler pan, oven racks, and other utensils,and wipe off excessive spillovers to prevent excessive smoke or flare ups. CAUTION: Do not leave food or cooking utensils, etc. in part of the self-clean oven. the oven during the self-clean cycle. It is normalfor the cooktopof the range to become hot during a self-clean cycle. Therefore,touching or lifting the
Never let a pan boil dry as this could damagethe utensil and the appliance.
cooktopduring a clean cycle should be avoided.
Followthe manufacturer'sdirections when using oven cooking bags. Only certaintypes of glass, glass/ceramic, ceramic, or glazed utensils are suitablefor cooktopor oven usage without breaking due to the sudden change in temperature, This appliance has beentested for safe performance using conventionalcookware. Do not use any devices or accessoriesthat are not specifically recommendedin this manual. Do not use eyelidcovers for the surface units, stove top grills, or add-onoven convection systems.The use of devices or accessoriesthat are not expressly recommendedin this manual can create serious safety hazards,result in performanceproblems, and reduce the life of the componentsof the appliance,
The CaliforniaSafe DrinkingWater and Toxic Enforcement Act of 1986 (Proposition65) requiresthe Governor of Californiato publish a list of Substancesknown to the State of Californiato cause cancer or reproductiveharm, and requires businessesto warn customersof potential exposuresto such substances. Users of this appliance are hereby warned that the burning of gas can result in low-level exposureto some of the listed substances,including benzene,formaldehyde and soot, due primarily to the incompletecombustionof natural gas or liquid petroleum (LP) fuels. Properly adjusted burners will minimize incompletecombustion. Exposureto these substancescan also be minimizedby properlyventing the burners to the outdoors.
SAVETHESEINSTRUCTIONS
CLOCK,TIMER,OVENCONTROL
Pressth,soa
and hold these pads to enter time, oven
Press or ores
time of day will reappearin the TIMER. The display.
to select HI or LO broil. temperature or
to cancel all operations except the
.... • Clean
J 0ven0111 L._j Lock Preheat , Vl
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Select models will not feature broiling.
• Functionpads are the BAKE, BROIL, SELF-CLEAN, TIMER, CLOCK,COOKTIME, STOPTIME, and
1. Press CLOCK pad.
are pressed. A beep will sound when these pads CANCELpads. • No beep will sound when the • or • pad is pressed,
or • orpad until correct 2. •Press press and hold time of day appears in display.
• All function pads except the CANCEL pad feature an indicator light.
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When the BAKE or BROILpad is pressed,the indicator light will
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oven is to setlet foryou thisknow operation. turn on that the
Ba_
Indicator lights on SELF-CLEAN,TIMER, CLOCK,COOK TIME and STOP TIME pads will flash when the pad is pressed.These indicator lights will stop flashing but will remain lit once the function starts,
l Cio-ckI then
Display will flash when power is supplied to unit. Press CLOCK pad to recall time of day when another function is displayed. Clocktime cannot be changed if oven is set for timed bake or delayed clean operation. Cancel the operation before setting the clock. If timer is in use, press CLOCK pad once to recall the time of day or twice to reset the time of day.
• If an indicator light on a function pad is lit and you set a secondoperation: - Eitherthe control wiil not accept the operationor - The indicator light on the first pad will "dim"slightly will be "full on." This lets you know that you have set two on operations, andthe thecontrolfor indicator light the pad you just pressed
If you prefer that the time of day is not displayed: CLOCK and CANCEL 3 hold seconds, 1. pads Pressfor and both
[_
_.
and [_
When clock display is disabled, press CLOCK pad to recall time of day for 4 seconds. Display will then blank. If a power failure occurs when the clock has been disabled,the display remainsblank and will not flash when power is restored. Repeat step 1 to reactivateclock feature.
CLOCK,TIMER,OVENCONTROL 1. Press TIMER pad. • or • pad until correct time appears in display, 2. Press or press and hold
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The Control Lock-Outfeature preventsthe oven from
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To activate: 1. Press and hold both STOPTIME being turned on.and CANCEL pads for 3 seconds.
then
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The timer featuredoes not operatethe oven. The timercanbe set from1 minute[0:01]upto9 hours and50 minutes[9:50]. The timerwillstartautomatically. The TIMER indicatoron theTIMER padwilllightwheneverthe timer is in use.One longbeepand "End"willbe brieflydisplayedto signalthe end ofthe timeroperation.
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f'_ and
2. "OFF"willappearin display whenthisfeature isactivated.Onlythe clockand timerfunctionswilloperatewhenControlLock-Out • featureis activated. Repeatstep 1 to deactivate.
To canceltimer: Pressand holdTIMER padfor 3 seconds.Timeof daywillreappearinthe display. Youhave a choiceof three "end of cooking"reminder beepsfor the AutomaticOvenTimerfeature. The 12 HourEnergySaver featureautomatically turns off theovenifitwas accidentlyleftonfor 12 hours.To deactivatethisfeaturesothe ovenwillNOTturnoff automaticallyat the end of 12 hours:
• Option 1: Fourbeepsthenone beep every30 seconds forthe next 5 minutes oruntilCANCELpadis pressed.(Defaultoption,) • Option 2: Fourbeeps.Thereare nootherbeeps.
1. Pressand holdCLOCKpad
° Option 3: Fourbeepsthenone beep every minutefor
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2. appearsin Press• or• pad until8:88 [ ClockI then thedisplay. Currenttimeof daywill for 3 seconds. displayafter _ reappearinthe 4 seconds, Repeatsteps1 and 2 to reactivatethe 12 HourEnergy Saverfeature,12:00willappearin displayto indicatethe EnergySaverfeatureis restored,
How to select the desired option: 1. Pressand holdboth _ the next 12 hours or until CANCEL padis pressed. COOKTIME and CLOCK padsfor 3 seconds, and • A singlebeepwillsound. • Displaywillshowcurrent option. 2. Press• or•padto select the option number you wish. The currenttime of day will reappearin the display after 4 seconds.
lCOOe Lc,oo J IL-_I
SURFACECOOKING Yourrange is equippedwith pilotless ignition.Be sure all surface controls are set in the OFF position prior to supplyinggas to the appliance, IMPORTANT:When the appliance is first installed,the surfaceburnersmay be difficultto lightdueto air in the gasline.This mayalso occuriftheappliancehas been disconnectedfromthe maingassupplyorif ithas not beenusedfor severaldaysor weeks, Toremovethe airin thegas line,hold a lightedmatch nexttothe burnerheadandturnthe knobon.When theburnerlights,eitheradjustthe knobto the desired flame size or turn the burner off.
burner.There are two ignitorsfor conventionalsurface burners. Each sealed burner has its own ignitor,Once the Pilotlessignitionuses a spark from the ignitor to light burner lights,turn the knob to the desired setting. Thethe clicking sound will not stop until the knob is turned from the LITE position.
To prevent damageto the cooktopor pan, never operate surface burner withouta pan in place, never allow a pan to boil dry and neveroperate a surface burner on HIGH for extended periods of time. To light surface burner: 1. Place a pan onthe burnergrate. NOTE:The burnerflame may liftoffthe burnerhead and a !'roaring"soundmay be heardifa pan isnot placedonthe grate beforelightingthe burner. 2. Push in andturnknobto the LITE position.
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When one burneriSturnedon, all ignitorswillsparki
Ignitor
NOTE: The surface burner will not light if the ignitor is damaged,broken, soiledor wet. Also, the burner will not light if the small port beneaththe ignitor is blocked. See page23 for cleaninginstructions.
3. After the burnerlights,turn the knob tothe desired flamesize. The ignitorswillcontinueto sparkuntilthe isturnedfromthe LITE position. A knob clickingsoundwill be heardand the burnerwill:light, CAUTION: If theflameshouldgooutduringa cooking operation_turn the burner off. If gas has accumulated and a strong gas odor is detected, wait 5 minutesfor the gas odor to disappear before relighting burner. To light surface burner during a power failure: 1. Be sureall controlsare in theOFF position. 2. Holda lightedmatchto the desiredsurface burner head. 3. Push inand turn knobto the LITEposition.The burner willthen light. 4. Adjusttheflameto thedesiredflame size, CAUTION: When lightingthe surface burner,be sure all of the controls are in the OFF position.Strike the matchfirst and hold it in position beforeturning the knob to the LITE position.
Use a HIGHflame setting to quicklybring liquids to a boil or to begin a cooking operation.Then reduceto a lower setting to continue cooking. Never leave food unattendedwhen using a HIGHflame setting.
A properlyadjusted burner with clean ports will lightwithin a few seconds. On natural gas, the flamewill be blue with a deeper blue core;there shouldbe notraceof yellowin theflame.
if a yellow flame occurs. This wastesfuel, so have a servicemanadjust the mixture On LP gas, some yellow tipping is acceptable.This is A yellowflame indicates an impropermixture of air/gas. normaland adjustmentis not necessary. An intermediateflame size is used to continue a cooking operation. Food will not cook any faster when a higher flame setting is used than neededto maintaina gentle boil. Remember,waterboilsat thesametemperature whetherboilinggentlyorvigorously.
You may hear a "popping" sound on some types of gas when the surface burner is turned off. This is a normal operatingsound of the burner.
Use LO tosimmeror keepfoodsat servingtemperatures.
Adjustthe flamesize so it does notextendbeyond _zz_i_
_ Some cooking may take place on the LO setting if the cooking utensil is covered. If food does boil on the LO setting, it is possibleto reduce the heat by rotatingthe knob towardthe OFF position,
Be sure to adjust the knob so there is an adequate supply of gas to maintain a stable flame on the burner. Check to be sure burner is lit and the flame is sta.ble.
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utensil.This is for personal safety and to prevent possible damageto the appliance, pan, or cabinets the edge the cooking above theofappliance. This also improves cooking efficiency. NOTE: If a knob is turned very quickly from the HIto the LO setting, the flame may go out, particularlyif the burner is cold. If this occurs, turn the knob to the OFF position. Wait several seconds,then light the burner again.
(D
SURFACECOOKING
Underno circumstancesare the surface burner assembliesto be taken apart for cleaning.The surface burner assemblycan be removedto clean the burner box area.
The porcelainon the burner is durable butover time and with use may gradually lose its shine.
The two surface burner assembliesare secured in place •during transportationwith screws. Once the range is installed,these screws may be removed to allow quick and easy removal of the burner assemblies.
and are NOT designed to be removed by the consumer.
The sealed surface burners are secured to the cooktop
Select modelsfeature one or two special SUPER HIGH SPEED sealed burners locatedat the right-front and left-rear.Use these burners to quickly bring water to a boil plate, located on the lower range front frame behindthe broiler door or lower panel, to determine if your appliance features these burners. and when using larger pans. See informationon rating
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To remove:Allowthe burner assemblyto cool. Lift up cooktop. Graspthe burner assembly and rotate it slightly towardthe left to release the two tabs on the assembly. Then lift the assemblyand pull toward the backof the cooktop untilthe air shutter ends on the assembly release from the valves. To replace: Insertthe air shutter ends on the burner assemblyover the valves and lower the assembly into place. Be sure to securethe two tabs on the burner assemblyinto the two slots on the burner support bracket which is mounted to the burner box bottom. (NOTE: If the tabs are not properlyinserted into the slots, the assembly may rock and the burners may not light properly.)
Clean burnercap after each use especially if a spillover an uneven flame.burner Whenmay cleaningthe surface or occurs. A soiled resultin sealed improperignition burner, use care to prevent damageto the ignitor. If a cleaning cloth should catch the ignitor, it could be damaged or broken.
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Lip Ports Ignitor
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_" Portdirectlybelowignitor
The surface burner will not light if the ignitor is damaged, broken, soiled or wet. The burner will also not light if the ports, especially the small _ortlocated directly below the ignitor,are blocked.
SURFACECOOKING Cookwarewhich extendsmore than two inches beyond the grate, rests on two grates, or touches the cooktopmay cause a build up of heatwhich may resultin damageto the the burner grate, burner or cooktop. Cookware, such as a wok with a support ring, which restrictsair circulationaround the burner will cause heat to build up and may result in damage to the burner grate, burner or cooktop. Foods cookfaster when the cookwareis coveredbecause more heat is retained. Lowerthe flame size when cookwareis covered. The cooking performanceis greatlyaffected by the type of cookware used.Proper cookwarewill reduce cooking times, use less energy and produce more even cooking results. For best results use a heavy gauge metal pan with a smooth flat bottom,straight sides and a tight fitting lid. Cookwarewith uneven, warped, or grooved bottomsdo not make good contact with the heating surface, will reduceheatconductivityand result in slower, less even heating. Todetermine the flatness of the bottom of a pan, place the edge of a ruleracrossthe bottomofthe utensil.Hold it up to the light.Littleor nolightshouldbe visibleunderthe ruler,
The pan materialdetermineshow evenly and quicklyheat is conductedfrom the heat sourceto the food. Some widely usedpan materialsare: Aluminum - excellent heatconductor. Somefoods will cause it to darken or pit. Often used as a bottom coating to improvethe heatingof other pan materials. Copper - excellent heat conductor.Discolorseasily, requiresconstant polishing.Often used as a bottom coatingto improve the heating of other pan materials. Stainless Steel - slow conductor of heat. Develops hot spots and produces uneven cooking results. Durable, attractive,easy to clean and stain resistant.Will distribute heat better if other metals (aluminumor copper) are combined or sandwiched together as a bottom coating. Cast Iron - slow heat conductor.Cooks evenly once temperatureis reached. Heavy.Needs seasoningto make cleaning easier and to prevent sticking and rusting. Glass - slow heat conductor. Easyto clean. Sometypes may only be used in the oven. PorcelainEnamel - glass-likesubstancefused to metal. Heatingcharacteristics dependonbase material,Easyto clean.
Acceptablewater-bathor pressure canners should not be oversized and should not rest on two burner grates. They should also have flat bottoms. Whencanning, usethe HI setting just until the water comesto a boil or pressure is reachedin a pressure canner,then reduceto a setting that maintains the pressure or a boil. Prolonged use of the HI setting,the use of incorrect canning utensils,or the use of impropercanning techniques may produceexcessive heat and result in permanent damage to the appliance. NOTE: For additionalcanning informationcontact your local County ExtensionOffice. Or, contact AIItrista Consumer Products Company,marketerof Ball brand homecanning products at 800-240-3340or write: AIItristaCorp., ConsumerAffairs Dept., P.O.Box 2729, Muncie,IN 47307-0729.
Be sure oven controlis set in the OFF positionpriorto supplyinggas to the appliance. Yourappliance features pilotlessignition.A glo bar will light the oven burner.With this type of ignition system,the oven will not operate during a powerfailure or if the oven is disconnectedfrom the walloutlet. No attemptshould be madeto operate oven during a powerfailure.
The ovenvent is located at the base of the backguard. When the oven is in use, this area may feel warm or hot to the touch. To prevent baking problems, do not block the vent opening in any way. Also, do not place plastics near the vent opening as heat from the vent could distort or melt the plastic.
• Do not lock ovendoor duringa cookingoperation. The size andappearanceof a properlyadjustedoven burnerflameshouldbe as shown:
,-_
!!_j i it
___Oven on
I_l Preheat _JLock
- If oven temperature is above 400°F,the internal Coneincenteris smaller
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- If thedooris lockedthe LOCK indicator willlightand the operationwillbe canceled. Unlockthe door then resetthe operation.
Coneapprox. 1/2-inch
The oven temperature is maintained by cycling the burner on and off. After the oven temperature has beenset, there will be about a 45 second delay beforethe burner ignites. This is normal and no gas escapes during this delay, Duringthe clean cycle, and some extendedoven cooking operations,you may hear a "popping"sound when the burner cycles off. This is a normal operating sound of the burner.
be unlocked until the oven has cooled. • The oven burner cycles on and off to maintain the oven temperature for baking. The broil burner cycles on and off to maintaintemperatures for broiling. . lockingmechanismwill engageand the doorcan not NOTE: Select modelsdo not feature broiling. • If you press BAKE or BROILpad and do not set an oven temperature or broil setting within 30 seconds,the program will automaticallycancel. The time of day will reappear in the display. • To change oven temperature or broil setting during cooking: - If temperature is displayed, press • or • pad to selectthe new temperature. - If another function is displayed, press BAKE or BROILpad then press • or • pad to select new tern_erature.
ABOUTYOUR RAN(;E
• BAKE indicatoron the BAKE pad will light, 1Press pad • 000 BAKE will lightin display.
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the oven
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2. Press or pressand hold • or • pad to selectoven temperature. • 350° willlightwhen either pad is pressed. • Oven temperature can be set from 170° to 550°. 3. There will be a 4 second delay before the oven turns on. When the oventurns on:
_'_Ovenon
•• OVEN PREHEATindicatorwill light. ON indicatorwilllight. • The preselectedtemperaturewill remainin display.
_0 Lock Preheat
4. Allow 8 to 15 minutesfor the oven to preheat. • A single beep willindicatethat the ovenhas preheated. • The OVEN ON indicatorwill remain lit. • The PREHEATindicatorwillturnoff. 5. Placefood in the oven_
1010venon I_l Preheat I,__,]Lock
NOTE:The oven temperaturecan be changedat anytime. If the temperature is changed,the PREHEATindicator will turn back on until the new temperature is reached. A beep will signal that the •newtemperature has been reached.
6. Checkcookingprogressat the minimumcooking time.Cooklongerif needed,
NOTE: See pages13, 14, and 15foradditional informationonbakingand roasting.
7. Press CANCELpad and removefood from the oven. • The BAKE indicatoron the BAKEpad will turn off.
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• The OVEN ON indicatorwill turn off. • Time of day will reappearin display,
t"l ta.o,,J NOTE: if you forget to turn off the oven, it will automaticallyturn off at the end of 12 hours. If you wish to deactivate this energy saving feature, see page 6.
Ovencharacteristics:Each ovenhas itsown personal bakingcharacteristics. Therefore,do notexpectthatyour newovenwillperformexactlylikeyourpreviousoven. You mayfindthatthecookingtimes, oventemperatures,and cookingresultsdiffersomewhatfrom yourpreviousrange. Allowa periodof adjustment.
• If using heat-proofglassware,or dark pans such as Baker's Secret or Wilton reducetheoventemperature by 25°F exceptwhenbakingpiesor bread.Use the samebakingtime as calledforin the recipe.
Use a reliablerecipe and accuratelymeasurefresh ingredients.Carefully follow directions foroven temperatureand cookingtime.
Allow hot air to flow freely through the oven for optimumbakingresults.Improperplacementof pansin the ovenwillblockairflowand may resultin uneven browning.Foroptimumbrowningand even cooking results:
Use the correct rack position. Bakingresultsmay be affectedifthe wrongrackis used.Foroptimumresults, bake foodson one rack.Selecta rackpositionthat
- Do notcrowda rackwith pans.Never placemorethan one cookiesheet, one 13x9x2-inchcake panortwo 9-inchroundcakepanson one rack.
locatesthefoodin the centerof the oven.If bakingontwo racks,selectrackpositions #2 and4, #1 and4 or #2 and 5.
• Staggerpanswhenbakingontwo racksso one pan is notdirectlyoveranotherpan.
• Top browningmay be darker if foodis located towardthetop oftheoven. • Bottom browningmaybe darkeriffoodislocated towardthe bottomof theoven. • When usingtwo racksfor baking,allowenoughspace betweentheracksfor properaircirculation.Browning and cookingresultswillbe affectedifairflowis blocked.
• Allowtwo inchesbetweenthe panand theoven walls. Checkthe cooking progress at the minimum time recommendedinthe recipe.If necessary,continue checkingat intervalsuntilthe foodisdone.If theoven dooris openedtoo frequently,heatwillescapethe oven; thiscanaffectbakingresultsandwastesenergy. If you add additional ingredients oralterthe recipe, expectcookingtimesto increaseordecreaseslightly.
Cookware materialplaysan importantpart in baking results.Alwaysusethetypeand sizeof pancalledfor in therecipe.Cookingtimesor cookingresultsmaybe affectedif thewrongsize is used.
Preheatingisnecessaryforbaking.Allowabout8 to 15 minutesforthe ovento preheat.A singlebeepwill indicatethattheovenis preheated.It is notnecessaryto
• A shiny metal pan reflectsheatawayfromthefood. Thistypeof panproduceslighterbrowninganda softer crust.Useshinypansforbakingcakesorcookies,
preheatfor roasting. Selectinga temperaturehigherthandesiredwillNOT preheatthe ovenany faster,and may havea negative effecton bakingresults.
• A dark metal, dull, anodizedor satin-finishpan absorbsheatandproducesdarkerbrowningwitha crispercrust.Use darkpansfor pies,piecrustsor bread. • Foroptimumbakingresults,bakecookiesand biscuits on a flat cookiesheet. Ifthe pan hassides,suchas a jellyrollpan, browningmay notbe even.
Do not cover an entirerack with foil or place foil directly undercookware.Tocatchspillovers,placea pieceoffoil,a littlelargerthanthepan, onthe rackbelowthe pan.Do not placefoilonthe ovenbottom.
COMMON
PROBLEM Cakes are uneven.
BAKING
PROBLEMS
AND
WHY
THEY
HAPPEN
POSSIBLE CAUSES • Pans too close or touching each other or oven walls. • Batter uneven in pans. • Temperature set too low or baking time too short. • Oven not level. • Undermixing. • Too much liquid. i
Cake high in middle.
• Temperature set too highi, Baking time too Iongl. _ermixing: * Too much flour: • Pans touching each other or oven was * Incorrect rack posit on
Cake falls.
• Too much shortening or sugar. • Too much or too little liquid. =Temperature set too low.. Old or too littlebaking powder. • Pan too small. • Oven door opened frequently. • Added incorrecttype of oil to cake mix. = Added additional ingredients to cake mix or recipe:
;
the front of the oven on the Upper rack and toward the back of the oven on the lowet
Cokes, cookies, biscuits too brown on bottom,
• Oven not preheated. • Pans touching each other or oven walls. • Incorrect rack position. • Incorrect use of aluminum foil. • Placed 2 cookie sheets on one rack. • Used glass, dark, stained warped or dull finish metal pans. (Use a shiny cookie sheet.) Follow cookware manufacturer's instructionsfor oven temperature. Glassware and dark cookware such as Ecko's Baker's Secret may require lowering the oven temperature by 25OF.
top:
;
Excessive shrinkage.
,,Pan sizetoo argeOrtoo ittle batter in pan •;Oven dooropen_toooffen
;
• Too little leavening. • Overmixing. = Pan too large. • Temperature set too high. • Baking time too long. • Pans too close to each other or oven walls. !
Uneven texture, Cakes have tunnels.
;; • Toomuc5 liquidi• U ndermixin gi;, Te _raturesetioolow:'•Baki
ngti metoosho_i
• Not enough shortening. • Too much baking powder. • Overmixing or at too high a speed. • Temperature set too high.
if additional ingredients were added ;to mix or recipel expect cooking time to incmasel Pie crust edges too brown,
• Temperature set too high. • Pans touching each other or oven walls. • Edges of crust too thin; shield with foil.
Pies have soaked crust.
• Temperature too low at start of baking. • Filling too juicy. • Used shiny metal pans.
;
OVEN USE Roasting is the method for cooking large, tender cuts of meat uncovered, without adding moisture. Most meats are roasted at 325°F. It is not necessary to preheat the oven. Place the roasting pan on either of the two lowest rack positions, Use tender cuts of meat weighing three pounds or more. Some good choices are: Beef rib, ribeye, top round, high quality tip and rump roast, pork loin roast, leg of lamb, veal shoulder roast and cured or smoked hams. Season meat, if desired, either before or after roasting. Rub into the surface of the roast if added before cooking. Place the meat fat-side-up on a rack in a shallow roasting pan. Placing the meat on a rack holds it out of the drippings, thus allowing better heat circulation for even cooking. As the fat on top of the roast melts, the meat is
basted naturally, eliminating the need for additional basting. The cooking time is determined by the weight of the meat and the desired aloneness. For more accurate results, use a meat thermometer. Insert it so the tip is in the center of the thickest part of the meat. It should not touch fat or bone. Remove the roast from the oven when the thermometer registers the desired internal temperature. NOTE: For more information about food safety, call USDA's Meat & Poultry Hotline at 1-800-535-4555. For cooking information call or write to the National Cattlemen's Beef Association, 444 North Michigan Avenue, Chicago, Illinois 60611, or call 1-800-368-3138.
Approximate Weight (pounds)
Oven Temperature in °F
4 to 8
325°F
RibEye Roast
4 to 6
350°F
LoinTenderloinRoast
2 to 3
400°F
Pork, Fresh ShoulderBladeRoast, (boneless) ShoulderBladeRoast LoinBlade or Sirloin Roast BonelessPork Loin
4 to 6 4 to 6 3 to 4 6 to 8
325°F 325°F 325°F 325°F
Pork, Smoked Ham, Half (fullycooked)** Ham, Half (cook-before-eating)
5 to 7 5 to 7
Cut of Meat Beef RibRoast(cut-side-down)
Poultry Turkey, unstuffed*** Turkey, Breast Chicken, Fryer Chicken, Roaster Lamb Leg (boneless) Whole Leg
Internal Temperature 145°F (medium/rare) 160°F (medium) 145°F (medium/rare) 160°F (medium) 145°F (medium/rare)
Approximate* RoastingTime (rain. per lb.) 25 30 25 30 20 -
35 35 35 35 30
160°F 160°F 160°F 160°F
35 30 35 25 -
45 40 40 35
325°F 325°F
140°F 140°F
25 - 35 35 - 45
12 to 16 16 to 20 20 to 24 3 to 8 2 1/2to 3 1/2 4 to 6
325°F 325°F 325°F 325°F 350-375 ° 350-375°F
180°-185°F 180°-185°F 180°-185°F 180°F 180°F 180°F
2 to 3
325°F
5 to 7
325°F
160°F 170°F 160°F
18 16 14 30 2020 -
20 18 16 40 25 25
35 - 40 40 - 45 30 - 35
* Cooking timesare approximateand may vary depending on the shape of the roast.A meat thermometer is the most accurate way to determinealoneness. ** Add water and follow package directions. *** Stuffed turkey requiresadditional roasting time. Shield legs and breast with foil to prevent overbrowning and drying of skin.
ABOUTYOUR AN(iE
the oven
• Highly perishablefoods such as dairy products, pork, poultry,seafood or stuffing are not recommendedfor a delayed cookingoperation,
The clock mustbe functioning and set at the correct time of day for this feature to operate properly. The Automatic Oven Timer Control is used to turn the oven on and off at a preset time of day.This feature can be used for eitheroven cooking or self-cleaning. ° Immediate start: Oven turns on immediatelyand automaticallyturn off at a preset time.
• Bakingis not recommendedbecause preheatingis requited,
• Delayed start: Delaysthe start of cooking or cleaning and automaticallyturns off at a preset time. Cook time can only be set for up to 11 hoursand 59 minutes (11:59).
• COOK TIME indicator on the COOK TIME pad will • 0:00 will light in display, flash. 2. or press and hold 1. Press PressCOOK TIME pad. • orV pad to enter cooking time.
then _
3. Press BAKE pad. • BAKEindicatoron BAKE pad will light.
I/_1
• 000 will light in display, 4. Press or press and hold • orV pad to enter oven temperature. NOTE" Beepswill Soundand 000 will flash in display if the BAKE pad is not pressed within 4 seconds.
then
5. IF YOU WISH TO DELAYTHE STARTOF COOKING (if not,skipto #6): • STOP TIME indicatoron STOPTIME pad will flash, b. Press or press and hold • orV pad to enter time a. of Press day STOPTIME you wish oven pad. to turn off. c. Press CLOCK pad. • Time of day will reappear in display.
[ "rSit°Pe J
6. Whenthe oven turns on, the OVEN ON indicatorwill light. The oven temperature will appear in the display, Press the COOK TIME pad to recall the remaining cook time.
i II ] i Cooki I, Time J
7. Oven will automaticallyturn off. Four beepswill sound and "End" will light in display.A beep will sound every 30 seconds for the next 5 minutes. 8. Press CANCELpad and beepswill stop. Remove food from oven.
then
then I_
]
[_
NOTE: It is not necessaryto set a starttime. Controlwill determinewhen to turn the oven on basedon the cook time you set.
NOTE: See page 6 if you wish to change the end of cooking reminder beeps.
Lc,o.,j
pad. • BROIL indicator onthe BROIL pad will light.
1. Press BROIL
BROIL _, _1_ INDICATOR
I
LIGHT
• 000 will light in display. 2. Pressthe • pad to select HI (high) broil or the • pad to select LO (low) broil. • Select Ht broil for normal broiling.
_
..,- Ht
• SelectLO broilfor low temperature broiling of longer cookingfoods such as poultry.
_,_ L0
3. There will be an 8 second delay beforethe oven turns on. When the oven turns on: • The OVEN ON indicator will light. 4. Placefood in the oven.The ovendoor is closedfor broiling,
_l_
I_0ven on I _lPreheat L._JLock NOTE:See page 18for broilinginstructionsand broilingchart.
5. Turn meatonce about halfway throughcooking. 6. PressCANCELpad. Removefood and broiler pan • The OVEN ON indicator will turn off. from the oven.indicator onthe BROIL pad will turn off. • The BROIL • Time of day will reappearin display.
_
_
NOTE:Select modelsdo not feature broiling.The control panelfor these modelswill not have a BROIL pad.
•",_/U
OVEN USE Broiling is a method of cooking tender meats by direct heat. The cooking time is determined by the distance between the meat and the broil burner, the desired degree of doneness and the thickness of the meat,
Broiling requires the use of the broiler pan and insert. The broiler insert must be in place to allow fat and liquid to drain to the pan below to prevent spatters, smoke and flare-ups. Improper use may cause grease fires, For easier clean up, line the broiler pan with foil and spray the insert with a non-stick vegetable spray. Do not cover
TYPE OF MEAT BACON
the broiler insert with aluminum foil as this prevents fat from draining into pan below. Trim excess fat and slash remaining fat to help keep meat from curling and to reduce smoking and spattering. Season meat after cooking. Place oven rack in the correct rack position when oven is cool. For darker browning, place meat closer to the broil burner. Place meat further down if you wish meat to be well done or if excessive smoking or flaring occurs. See Care and Cleaning Chart on page 21 for instructions on cleaning the broiler pan and insert.
RACK POSITION*
DONENESS
TOTALTIME •(MINUTES)**
#4
Well Done
6 to 10
#4 #4
Medium WellDone
15 to 20 20 to 25
CHICKEN Pieces
#3 or #4
Well Done
LO BROIL 30 to 45
FISH Fillets
#4
Flaky
8 to 12
#4
Flaky
12 to 15
GROUND BEEF PATI'IES 3/4-inchthick
#4
Well Done
15 to 20
HAM SLICE, precooked 1/2-inchthick
#4
Warm
PORK CHOPS 1-inch thick
#4
Well Done
BEEF STEAKS 1-inchthick
Steaks,1-inchthick
* The top rack position is position #5. ** Broilingtimes are approximateand may vary depending on the meat.
8 to 12
20 to 25
1. Move door lock lever to locked position.
2. Press SELF-CLEAN pad. • CLEAN indicator on the SELF-CLEAN pad will flash. • 3:00 will light in display. • If door is not locked, "dr" will appear in display. Lock door. 3. Press • or • pad to select clean time.
.nF UU Lc',e'nJ
then
• You can select from 2 up to 4 hours. • Oven will automatically clean for 3 hours. Or, • Select 2 hours for light soil. • Select 4 hours for heavy soil. 4. IF YOU WISH TO DELAY THE START OF
a, Press STOP TIME pad. b. Press • pad to select the time of day you wish the oven to turn off. • Press CLOCK pad to and time of day will reappear CLEANING (if not, skip #5): in display.
then [ TSI°Pe J
[_
• Press STOP TIME pad to recall the time you set. 5. When the oven turns on: • The OVEN ON indicatorwill light. • LOCK indicat°r will light when °ven heats t° 400°' • Internal lock will engage. Door cannot be unlocked and opened when LOCK indicator is lit.
6. About one hour after the clean cycle ends, the LOCK indicator will turn off. The oven door can be unlocked and opened.
I_ 0venon I_1 Preheat I__JLock ,_
LIGHTTURNSONWHEN OVENREACHES 400°F.
I_0ven on
iU iPrehea t _
Lock
TO CANCEL CLEAN CYCLE:
1. Press CANCEL 2. If LOCK indicatorpad. is NOT lit, unlock and open oven door. if LOCK indicator is lit, allow oven to cool about one hour then unlock and open oven door.
I11-
OVenpreheat°n _Lock ,t WHENLIGHTTURNS OFF,UNLOCKAND OPENDOOR.
SELF-CLEANOVEN • It is normalfor parts of the range to becomehot duringa cleancycle. • Avoidtouching cooktop, door, window,or oven vent area during a clean cycle. • To prevent damageto oven door, do not attempt to unlock the door when the LOCK indicator is displayed.
BEFORECLEAN CYCLE
DURINGCLEAN CYCLE
AFTER CLEAN CYCLE
• Removepans, broiler pan, and oven racks. Racksmay discolor and not slide easily after cleaning,
• As oven heats, the LOCK indicator will light in the display. At this point,the door can not be unlockedand opened,
• The LOCK indicator will turn off aboutone hour after clean cycle ends. The door can be unlocked and opened. Use care as oven may still be hot,
• To preventdamage to door or lock lever,do not force door open when the LOCK indicator is displayed,
• A gray powdery ash may remain on the oven bottom or walls. This is normal. Use a damp cioth to removeash.
• Clean oven frame and door frame, These areas are not exposed to cleaningtemperatures;soil may bake on during clean cycle, • To prevent damage, do not clean gasket located on oven door. Gasket seals in heat during the clean cycle, • To preventexcessivesmoke or flare-ups, wipe up excessgrease or spilloversfrom ovenbottom. • Porcelain is acid resistant,not acid proof and may discolor during the clean cycle. To preventor reduce discoloration,wipe up sugaror acid spills (lemon,milk, barbecue sauce, cheese),
• Somesmoke and odor may be detected the firstfew times the oven is cleaned.This is normal and will lessen in time. • Smoke may occur if oven is heavilysoiled or if broiler pan was left in oven. • As oven heats,you may hear sounds of metal parts expanding and contracting.This is normal and will not damage oven.
• If soil remains,the clean cycle may not have been long enough. • Wipe oven racks with a small amount vegetable oil if racks not slideofeasily after clean cycle.do. • Cleanaround oven vent opening if there is a depositfrom the fumes vented during cleaning. ° Fine lines may appear in the porcelain.This is normaland resultsfrom the heating and cooling of the finish. This will not affect oven performance.
r
•
• Be sure applianceis off and allparts are cool before handling or cleaning.This is to avoid damageand possible burns. • If a part is removed, be sure it is correctly replaced. • To prevent stainingor discoloration,clean applianceafter each use.
CLEANING
CHART
Broiler pan and insert (selectmodels)
• Soap andwater • Plasticor soap filledscouringpad • Dishwasher
Never cover insert with aluminum foil as this prevents the fat from draining to pan below. 1. Removefromovenafter use.Coolthen pouroffgrease. 2. Placesoapyclothoverinsertand pan;let soakto loosensoil. 3. Wash in warm soapy water. Use soap filled scouringpad to remove stubbornsoil. 4. Broilerpanand insertcan be cleanedin thedishwasher.
Burner box (conventional surfaceburners only)
• Soap and water • Pasteof baking sodaandwater • Non-abrasiveplasticpad orsponge • Liquidcleaner • Glasscleaner
NOTE:Sealed burner cooktopdoes notlift up. 1. Burnerbox,for cooktopswith conventionalburners,is locatedunder lift-upcooktop. 2. CleanfrequentlytoremovespiUovers. Ifsoilisnotremovedandisallowed to accumulate,itmay damagethe finish. 3. To cleanremovegratesand surface burnersand cleanwith soapand water,rinse and dry.
Control knobs
• Soap and water • Mildliquidsprays • Glasscleaners
For ease of cleaning,turn off knob and remove by pullingforward. 1. Wash,rinse,and dryl Do notuseabrasivecleaningagentsas they may scratchthefinishand removethe markings. 2. Turnoneachelementto be sure knobshavebeen correctlyreplaced.
Drip bowls, chrome (selectmodels)
• Soap and water • Plasticscouring pads • Mildabrasive cleaners • FlitzMetalPolish
Do not cover drip bowlswith aluminumfoil. NOTE: Bowlscanpermanentlydiscolorovertime, if exposedto excessive heat, or if soilis allowedto bake on: The discolorationwill notaffectthe cookingperformance. 1. After each use,wash,rinseanddry. 2. If heavilysoiled,gentlyscrubwithplasticscouringpad.If soilis allowed to burnon,it may be impossibleto remove. 3. A non-abrasivemetalpolishsuch as Flitz may be usedto helpremove blue/goldheat stains.Flitz is availablein manyautomotivesupplyand hardwarestores.Thesestainsare causedbyoverheating,andnormally occurovera periodoftime.Theyare usuallypermanent.Followpackage directions.
CAREAND CLEANINGCHART s
Enamel,painted • Ovendoor • Sidepanels • Storagedrawer orlowerpanel
• Soap and water • Mildliquidcleaner, • Glasscleaner
NOTE:Use drytowel or clothto wipe upspills,especiallyacid (milk, lemon juice,fruit,mustard,tomatosauce)orsugaryspills.Surfacemaydiscoloror dullif soilis notimmediatelyremoved.Thisis especiallyimportantforwhite surfaces. 1. When cool, washwith warmsoapy water,rinse and dry. Never wipe a warm or hot surface witha damp cloth as this may damage the surface and may cause a steam burn. 2. For stubborn soil, use mildly abrasivecleaning agents such as baking soda paste or BonAmi. 3. Do not use abrasive,causticor harshcleaningagentssuchassteel wool pads or oven cleaners. These products wilt scratch or permanently damagethe surface.
Glass • Ovenwindow
• Soap and water • Glass cleaner • Pasteof baking sodaandwater
To prevent staining of the oven window, avoidusingexcessive amountsof waterwhich may seep underorbehindglass. !. Washwith soap and water.Removestubbornsoil with pasteof baking sodaandwater.Rinsewithclearwaterand dry. 2. Do not use abrasive materialssuchas scouringpads, steel wool or powderedcleaningagents.Theywilldamageglass.
Grates
• Soapandwater • Non-abrasive plasticpad
NOTE: Neveroperateburnerwithouta gratein place.Toprotectthepotcelainfinishon thegratefromexcessiveheat, neveroperatesurface burnerwithouta cookingutensilon the grate.It is normalfor gratesto losetheirshineovera periodoftime. 1. Gratesare made of porcelain-coatedsteel,They can be cleanedat the sinkwithsoapand wateror inthe dishwasher. 2. Tocleanbakedonsoil,placea dampsoapypapertoweloverthe grate and let standfor 30 minutes.Use a non-abrasiveplasticpad to scour stubbornsoil.
Metalfinishes such as brushed aluminum, or chrome • Backguard • Cooktop • Manifoldpanel • Ovendoor • Storagedoor • Trimparts
• Soap and water • Glass cleaner • Plasticornonabrasivepad or sponge
1. Wash withsoap and wateror a glass cleanerand a soft cloth. 2. To preventscratchingordullingof thefinish,donotusemildlyabrasive, abrasive,orharshcleaners,or causticcleanerssuchas ovencleaners. 3. Tocleanbrushedaluminum:Useonlysoapandwaterora softclothand glasscleanerto preventscratchingordullingofthefinish. 4. To cleanbrushed chrome cooktopordoor: = Use a pasteof bakingsodaandwateranda soft cloth. • Rub withthegrainto preventscratching,dullingorstreakingof the finish. • Use a soft cloth and mineraloil to restore lusteror to remove fingerprintsor smudges. • Clean with an automotive chrome cleaner or polisher.
Oven interior
Oven racks
Porcelainenamelis acid resistant,notacidproof.Therefore,whencool, wipeupsugaryoracid spills(milk,fruit,tomato,etc.)as theyoccur.See pages19-20 for self-cleanoven. • Soap andwater • Plasticscouring pad • Cleansingpowders • Soap-filled scouringpad
1. Cleanwith soapy water. 2. Removestubbornsoilwithcleansingpowderorsoap-filledscouringpad. Rinseand dry. Rackswillpermanentlydiscolorandmaynotslidesmoothlyifleftintheoven duringa self-cleanoperation.If thisoccurs,wipethe rackand embossed rack supportswith a small amount of vegetable oil to restore ease of movement,thenwipe offexcessoil.
CAREANDCLEANINGCHART Plastic finishes • Doorhandles • Backguardtrim • Knobs • End caps
• Soapand water • Non-abrasive plasticpad or Sponge ° Glass cleaner
NOTE: To preventstainingor discoloration,wipe up fat, grease or acid (tomato,lemon,vinegar,milk,fruitjuice,marinade)immediatelywitha dry papertowelor cloth. 1. Whencool,cleanwithsoapand water,rinse,anddry. 2. Use a glass cleaner and a soft cloth. NOTE: Never use oven cleaners, abrasive or caustic liquid or powdered cleansers on plastic finishes. These cleaning agents will scratch or mar finish.
Porcelain enamel • Cooktop • Backguard
• Soap and water • Paste of baking soda and water • Non-abrasive plastic pad or sponge
Porcelainenamel isglassfused onmetaland may ciack or chipwith misuse. tt is acid resistant, not acid proof. All spillovers, especially acid or sugar spillovers,should bewiped upimmediatelywitha dry cloth. This isespecially important around the vent opening for smoothtop cooktop. Surface may discolor or dull if soil is not removed. 1. When cool, wash with soapy water, rinse and dry. 2. Neverwipe off a warm or hot surface with a dampcloth. This may cause crackingand chipping. 3. Neveruse ovencleaners,abrasive or caustic cleaning agentson exterior finish of range.
Surface burners • Conventional • Sealed
• Soap and water • Pasteof baking sodaand water • Plasticscouring spongeorpad • Mildlyabrasive cleanser
All burners: Foreaseof cleaning,cleanburnerseachtimethecooktopis usedwithwarmsoapywater. If a believeroccurs,removepanto another burner;coolburnerand clean.Toremovestubbornsoil,usea dry clothand mildlyabrasivecleanser.Usecare to preventcleanerfrom cloggingports. Burnermustbe dry beforeuse.NOTE: Yellowtippingor distortionof the flamemay occuruntilthe burneris completelydry. Cleanburner ports witha straightpinor smallmetalpaperclip.Do not enlargeordistortports.Do notuse a woodentoothpickas itmay breakoff andclogport.Ifportsarecloggedorsoiled,theburnermaynotlightproperly ortheflamemaynotbe even. Conventionalburners: Dry burnersin theovensetat 170°F. Sealed burners: Sealed burnercan not be removedby the consumer. When cleaningburner,usecareto preventdamagetothe ignitor.Surface burnerwillnotlightproperlyif ignitoris damaged,broken,soiled,or wet. Whencleaningthe ports,be sureto cleantheportdirectlybelowthe ignitor.
READTHE MANUFACTURER'SINSTRUCTIONSto be sure the cleaner can be safely used on this appliance, Carefullyfollow manufacturer's directions.
Non-AbrasiveCleaners - Ben Ami, paste of bakingsoda and water.
Testa small inconspicuousarea using a very light pressureto see ifthe surface mayscratchor discolor.
Mildly Abrasive Powderor LiquidAll Purpose Cleansers - Ajax, BarkeepersFriend, Cameo, Comet, Soft Scrub.
Thisisparticularlyimportantforporcelainenamel,highly polishedorshinymetalorplasticsurfaces,and painted surfaces. GlassCleaners - BenAmi, Cinch,Glass Plus,Windex.
Non-Abrasiveor ScratchlessPlasticor Nylon Scouring Pads or Sponges - ChoreBoy Plastic CleaningPuff,ScrungeScrubSponges,or Scotch-Brite No Scratch,CookwareorKitchenSponge.
DishwashingLiquidDetergents- Dawn,Dove,Ivory, Joy.
Abrasive Scouring Pads - S.O.S., BrilloSteel Wool Soap,Scotch-BritePads. (Brandnamesfor theabovec/eaningproductsareregistered trademarksofthe respective manufacturers.)
Mild LiquidSpray Cleaners - Fantastik,Formula409.
MAINTENAN(;E The cooktopfeaturing conventionalsurface burners lifts upfor easycleaning of the burner box area. To raise the "lift-up" cooktop: When cool,grasp the front edge of the cooktopand gently lift up until the two support rods at the front of the cooktop snap into place. ,-2
Burner grates must be properly positioned before cooking. Burnergrates are durable but may gradually losetheir shine due to usage and high temperatures.
f_
Gratesfor the porcelaincooktop are square.When installing square grates, sides are at front and rear.
_-_
|
To lower the top: Hold the front edge of the cooktop and carefullypush backon each support rod to release the notchedsupport. Then gently lower the top into place. The support rodswill slide into the cooktopframe.
The sealed burner cooktopis designedwith two contour wells to catch and contain spills. Because of this design it is not necessaryto lift upthe cooktopto clean underneath.To prevent damageto the gas tubingor top, do not attemptto lift or removethe cooktop.
place indentedsides together CAUTION: Do not operate a sostraight surface burner without a pan on the grate, The porcelainfinish on the grate may chip without a pan to absorbthe intense heatfrom the burner flame.
'
I= = LIGHT
= == = ! _
= ==
i
CAUTION: Before replacingthe light bulb, DISCONNECTPOWER TO RANGE. Be sure the bulb is cool. Do not touch a hot bulb with a damp cloth as the bulb may break. To turn on oven light: Push the rocker switch locatedon the backguard. To replace oven light bulb: 1. Disconnectpowerto range, cover. NOTE: Bulbcover will fall if not held in place while removingwire retainer. 3. Removebulb cover. 4. Remove light bulb and replace with a 40 watt appliance bulb. 5. Replace bulb cover and securewith wire retainer. 2. Hold bulb cover in place then slide wire retainer off 6, Reconnect powerto range, Reset clock. BULB COVER
\J
WIRE RETAINER
MAIITENANCE Do not placeexcessiveweight on an open oven door or stand on an open oven door as, in some eases, it could cause the rangeto tip over, breakthe door or cause serious injuryto the user. When openingthe ovendoor, allow steam and hot air to escape before reachingin oven to check, add or remove food. Do not attemptto open or close door until the door is completelyseated on the hinge arms. Never turn on the oven unless door is properly in place. When baking, be sure the door is completelyclosed. Baking results will be affected ifthe door is not securely closed. When the range is new the door may feel "spongy"when you close the door. This is normal and will becomeless "spongy"withuse. To remove lift-off door: Openthe doortothe "stop" position(openedabout6 inches)and graspthedoorwith bothhandsat each side. Do notuse the doorhandle to lift the door. Lift up evenly until the door clears the hinge arms.
To replacedoor: Graspthedoorat each side,alignslots in thedoorwiththe hingearmsand slidethedoordown ontothe hingearmsuntildooris seatedon hinges.Push downontop corners of door to completelyseat door on hinges.The door is not completely seated on the hinges if one side is higheror if the doorappears to be crooked. CAUTION: Hingearms are spring mounted and will slam shut againstthe range if accidentlyhit. Never place hand or fingers betweenthe hingesand the front ovenframe. Youcouldbe injuredifhingesnaps back.
The oven door is lockedfor a self-cleanoperationonly. Do not move the dour lock lever to the right or locked position during a cooking operation. If the door is locked, the operationwill automaticallybe cancelled and "door"will appear in the display. If the oven is hot enough to engage the internallock,the oven door will not open.Allow the oven to cool for upto an hour, then unlock and open the door.
Protectoven bottomagainstexcessive spillovers especially acidor sugaryspillovers as they may discolorthe porcelain. To protect oven bottom: • Use thecorrectsize cookingutensilto avoidboilovers. • Neverplacecookwareor aluminumfoil directlyonthe ovenbottom. • Placea piece of aluminumfoil that is slightlylargerthan the pan on the oven rack directly belowthe pan.
To remove: Whencool,removethe oven racks.Slidethe two catches,locatedat each rearcorner of theoven bottom, toward the front of the oven. Lift the rear edge of the oven bottom slightly, then slide it back untilthe front edge of the oven bottom clears the oven front frame. Removeoven bottom from oven. To replace: Fitthe frontedge of the ovenbottomintothe ovenfrontframe.Lowertherearoftheovenbottomandslide thetwocatchesbackto locktheovenbottominto place.
MAINTENANCE i!ii .i i iR iii!iiiii!!!i iiiliiiiiiii iiiii!! i!iiiiiiiiiiiiii i!ili!iiiiiiii!!ii!i i !iii!ili!i iii! !i!!iiiiiiiiii!iiii!iiii!iii!iiiiii ii!i!iiiiiiiiiii !ii!!iiii! ii!i iiiiiiii!i!!ili!i Thetwo oven racks are designed with a safety lock-stop positionto keep the racks from accidently coming completelyout of the oven when pulling the rack out to add or removefood.
It is importantthat air can circulatefreely within the oven and aroundthe food. To help ensurethis, place food on the center of the oven rack. Allow two inches between the edge of the utensil(s) and the oven walls.
CAUTION: Do not attemptto change the rack positions when the oven is hot.
For optimum baking results of cakes, cookies or biscuits, useone rack. Positionthe rack so the food is in the centerof the oven. Use either rack position 3 or 2.
To remove: Be sure the rack is cool. Pull the rack straight out until it stops at the lock-stopposition.Tilt the front end of the rack up and continue pullingthe rack out of the oven. To replace: Placethe rack on the rack supportsand tilt the front end of the rack up slightly.Slide it back until it clearsthe lock-stopposition. Lowerthe front and slide the rack straight in. Pull the rack out to the lock-stopposition to be sure it is positionedcorrectly and then return it to its normalposition,
If cooking on more than one rack, staggerthe food to ensure proper air flow. if cooking on two racks, use rack positions4 and 2 for cakes and rack positions 4 and 1 when using cookie sheets. Never place two cookie sheets on one rack. If roastinga largeturkey, place the turkey on rack 1 or the roasting positionand the side dishes on rack 5.
RACK5 Usedfor toasting bread, or for two-rack baking. (highestposition) RACK 4
Usedfor most broiling and two-rack baking.
RACK 3
Used for most baked goods on a cookie sheet or jelly roll pan, or frozen conveniencefoods.
RACK 2
Usedfor roastingsmall cuts of meat, large casseroles, baking loaves of bread, cakes (in eithertube, bundt, or layer pans) or two-rack
RACK 1
Usedfor roastinglarge cuts of meat and large poultry,pies, souffles,or angel food cake, or for baking. two-rack baking. Usedfor roastingtaller cuts of meat or turkey. Placeboth ovenracks, one above the other, on the raisedsides of the oven bottom.
ROASTING POSITION
"" 5 4
I I
ROASTING POSITION
I /
MAINTENAN(:E The storage drawer at the bottomof the range is safe and convenientfor storingmetal and glass cookware. DO NOT store plastic,paperware,food or flammablematerial in this drawer.Removedrawer to clean under range.
Follow these proceduresto remove appliance for cleaning or servicing:
2. Disconnectelectrical supply to appliance, if equipped. 3. Disconnectgas supply tubing to appliance. 4. Slide range forward to disengage rangefrom the anti-tip bracket. (See Installation Instructionsfor location of bracket.)
To remove: Pull drawer out to the first stop position.Lift up front of drawer and pull to the second stop position, Grasp sides and lift up and out. To replace: Fitthe rollers locatedat the ends of the drawer glides into the rails onthe range. Lift up drawer front and gently push in to first stop position.Lift up drawer again and continue to slide drawer to the closed position,
5. Reverse procedureto reinstall.If gas line has been gas leaks after reconnection.A 1. disconnected,check Shut-oftgas supply tofor appliance. qualifiedservicer should disconnect and reconnect the gas supply. (See Installation Instructionsfor gas leak test method.) NOTE:A qualifiedservicer should disconnect and reconnect the gas supply. To prevent range from must secured to the floor by accidentlytipping, sliding rear levelingrange leg into anbe anti-tip bracket suppliedwith the range. WARNING: Possible risks may result from abnormal
Some floors are not level,
ii
r
range must be level, Levelinglegs are located on each corner at the base of the range. Level by For proper _ turning the baking,your legs.To preventrange from accidentlytipping, range should be secured to the floor by sliding a rear leveling leg into the anti-tip bracket supplied with the range.
usage, including excessive loadingof the oven door reinstalledaccordingto the installation instructions.
and of the risk of tip over, should the appliance not be
SERVI(:E INF()RMATI(IN Applianceswhich require electrical power are equippedwith a three-pronggrounding plug which mustbe pluggeddirectly!ntoa properlygrounded three-hole 120 volt electricaloutlet,
The LOW setting should produce a stable flame when turningthe knob from HI to LO. The flame shouldbe 1/8 inchor lowerand must be stable onall portson LOW setting. To adjust: Operate burner on HI for about 5 minutesto
__
and insert a small screwdriverinto the center of the valve stem. Adjustflame size by turning adjustment screw in either direction. preheat burnercap. Turn knob back to LO; remove knob,
Always disconnect power to appliance before servicing.
The three-pronggrounding plug offersprotection against shock hazards.DO NOT CUT OR REMOVETHE THIRD GROUNDINGPRONG FROM THE POWER CORD PLUG. If an ungrounded,two-hole or other type electrical outlet is encountered,it is the personal responsibility of the appliance ownerto have the outlet replaced with a properlygroundedthree-hole electrical outlet,
Flamemust be of sufficientsize to be stable on all burner ports. If flame adjustment is needed, adjust ONLYon the LO setting. Never adjust flame size on a higher setting. NOTE:All gas adjustmentsshouldbe doneby a qualified serviceronly.
SERVICE INFI)RMATI()N You can adjust the oven temperature if you feel the temperature is too hot or too cool. Toadjust the oven temperature: 1. Press BAKE pad.
_
displayed, l Bake I then 3. Press and hold BAKE pad . 2. for Press • pad until 550° is _ l_7 3 secondsuntil 00°
1. Contact dealer or authorized servicer. If you know theyour dealer, consultthe Yellow Pages in yourdo not
1-800-686-1120. 2. When requesting informationor service, the following telephone directory under APPLIANCES,or call us at informationwill be needed. a. Model and serial numbers. (See rating plate located
I
appears in display, 4. Press and hold the •
Do not attempt to service the appliance yourself unless directedto do so in this manual.Contactthe dealerwho sold you the appliance for service.
_
you wish. change temperature l BakeJ then or • The • pad oven to selectthe temperature _ I_ can be increasedor decreased by 5° to 35°.
on the range front frame.)
c. b. d. e.
1
• If the oven temperaturewas previouslyadjusted, the change will be displayed. 15.,theds ° " p aywl' sowh 1 5 I For example:If the oven temperaturewasreduced
Dealer or servicer's name, address and telephone number. Your name, address and telephone number. Brief description of the problemand service history. Forwarranty service, proof of purchase date (sales
receipt)will be needed. ,3. If you are not able to satisfactorilyresolve the complaint I I
5. Time of daywill automaticallyreappearin display. It is not necessaryto readjustthe oventemperature if there is a power failure or interruption. Broiling and cleaning temperaturescannotbe adjusted,
If a fault code appears in the display and continuous beeps sound, pressthe CANCELpad. Then, reprogram the cooking operation. If the fault code reappearsin the display,call an authorized servicer.Do not use the oven until the appliance has been serviced, NOTE: Ifthe oven is heavilysoiled, excessive smoke and flaring may result in a fault code during a Self-cleancycle. If this occurs, press the CANCEL pad and allow the oven to cool for an hour.
Maytag CustomerService with P.O.Box the local 2370 response,call or write to: Cleveland,TN 37320-2370 1-800-688-1120 4. If you still do not receive satisfactoryservice, contact the MajorAppliance ConsumerAction Programby letter. Includethe informationlisted in #2 above. Major Appliance ConsumerAction Program 20 North Wacker Drive Chicago, IL 60606 MACAPis an independentagency sponsored by three trade associationsas a court of appealson consumer complaints which have not been resolved satisfactorily within a reasonableperiod of time.
SERVI(:E INF(JRMATION
Surface burner fails to light
a. power supply not connected b. airin the gasline c. cloggedburnerport(s) d. surface control not completely turnedto theLITEpositionorturned too quicklyfrom the LITE position e. powerfailure f. sealed burner models: Burner will not light if the ignitor is damaged, soiled, wet or if the port directly below the ignitor is blocked.
a. connectpower,checkcircuit breakerorfuse box b. see page7 for instructions on bleedingairfromthe gasline c. cleanportswithstraightpin d. turncontroltothe LITEpositionuntil the burnerignites,then turncontrol to desiredflamesize e. see page 7 to light burner during a power failure f. clean and dry burner head.If broken or damaged,call a serviceman.
Burnerflame uneven
a. clogged burner port(s)
a. clean portswithstraightpin
Surface burner flame • liftsoffport • yellowin color
a. air/gasmixturenot proper b. no panin place
a. callservicemanto adjustburner b. always place pan on grate before lightingburner. NOTE: Be sure installer properly adjusted range at time of installation.
NOTE: Lifting of flame is normal for sealed burners. Some yellow tipping with LP gas is normal and acceptable. Surface burner ignitor )roducting clickingsound
a. controlknobisin the LITE position, NOTE: The life of the ignition systemmaybe shortenedifthe knob is left in the LITE position, b. surfacecontrolswitchismoistas a result of cleaningthe range, c. malfunctioningswitch
a. be sureALL surfaceburnercontrol knobsareintheOFF positionorare adjustedtothe desiredflame setting b. allowswitchto dry thenrelight burner c. call servicemanto check
Oven burner fails to light
a. power supply not connected
a. connect power, check circuit breaker or fuse box b. ovenwill not operate duringa power failure c. See pages 5 or 12 d. See page 16
b. power failure c. oven incorrectly set d. Automatic Oven Cookingfeature incorrectly set Poppingsound heardwhen burner extinguishes
This is a normalsoundthat occurswithsome typesofgas when a hot burner is turned off.The poppingsoundis nota safetyhazardandwill notdamagethe appliance.
Clock and/or oven light does not work
a. powersupplynotconnected b. bulbmaybe looseor burnedout c. malfunctioning switch,starteror ballast d. malfunctioning clockorloosewiring
a. connectpowersupply,checkcircuit breakerorfuse box b. tightenor replacelightbulb c. callservicemanto check d. callservicemanto check
SERVICE NFORMATI(IN
Moisture condensation on oven window
a. itis normalforthewindowtofogduringthefirstfew minutestheoven is on b. clothsaturatedwithwaterisusedto cleanthewindow
a. leave doorajar for one or tworainutesto allowmoistureto escape b. Usea dampclothtocleanwindowto preventexcesswaterfromseeping betweenthe panelsof glass
Bakingresults not satisfactory • foodtakestoo longor cookstoo fast • palebrowning • food over-doneon outside and under-donein center • over browning
a. ovennotpreheated b. incorrectrackposition c. incorrectuse of aluminumfoil d. ovenbottomincorrectlyreplaced e. doorincorrectlyreplaced
a. preheatoven8 to 15 minutes b. see page26 c. see page13 d. replaceovenbottomcorrectly e. see page25 See ProblemChart on page 14 See baking tips on page 13
Ovensmokes excessively duringa broil operation
a. foodtoo closeto burner
a. move broiler pan down one rack position b. trimfat c. applysauceduringlastfewminutes of cooking.If meathas been marinated,drainthoroughlybefore cooking d. alwaysclean broiler pan and insert after each use e. never cover insert with foil as this prevents fat from draining to pan below
b. meathastoo muchfat c. sauceappliedtooearlyormarinade notcompletelydrained d. soiledbroilerpan e. broiler insertcoveredwith aluminum foil
"F" plus a number or lettersappear in display,
This is calleda FAULTCODE. If a fault code appears in the display and beeps sound, press any pad except the CANCEL and • or • pads. If the fault code and beeps continue, disconnectpowerto theapplianceand callan authorizedservicer. If theovenis heavilysoiled,excessiveflare-upsmay resultin a faultcodeduringa clean cycle.Pressany pad exceptthe CANCELand • or• pads and allowovento coolfor one hourthenresetthe cleancycle.
]
BROILINGCHART
I
Thetimesgiveninthechartshouldbeusedonlyasaguide.Increaseordecreasebroilingtimesto suitindividualtastefor doneness. FOOD
THICKNESS & QUANTITY
Bacon
8 slices
BeefSteaks
3/4" 3/4"
DONENESS SIDEI crisp morecrisp
MIN.COOK TIME SIDE2
TOTAL
3 5
2 3
5 8
rare medium well
5-6 7-8 10-11
3-4 3-5 6-8
8-10 10-13 16-19
BeefSteaks Frozen
1_
rare medium well
6-7 8-9 16-17
4-5 6-7 10-12
10-12 14-16 26-29
BeefSteaks Fresh
1_/2"
rare medium well
8-9 11-12 18-20
6-8 10-12 15-18
14-17 21-29 33-38
180° internal
20 skin down
15 skin up
35
6-7 8-9
4-5 5-7
10-12 13-16
rare medium well
5-6 6-7 9-10
4-5 4-5 5-6
9-11 10-12 14-16
medium
9-10
5-6
14-16
ChickenBroiler Split& Quartered FishFillets Fresh Frozen
1" 1"
Hamburger Fresh
1/2"
Hamburger Frozen
1/2"
Hamslice precooked
314"
150-160 internal
9-10
7-8
16-18
LambChops Fresh Frozen
3/4"
medium well medium
6-8 8-9 8-9
3-5 6-7 6-7
9-13 14-16 14-16
Liver-Fresh
1/2" - 3/4"
4
3-4
7-8
7 oz.
shellup 7-8
shelldown 6-7
13-15
14-16
11-12
25-28
LobsterFresh Frozen
33
I
COOKINGTERMS
BAKINGPOWDER - A leavening agent which. makesfoods rise whenthey are baked.It is a combination of baking soda, a dry acid or acid salt and starch or flour. The acid ingredient reacts with the baking soda to producegas bubblesin the mixture. Doubleacting baking powder producesgasbubbles twice:first duringmixingandsecondduring baking, nAKINGSODA- An essentialingredientof baking powder,may be used alone as a leaveningagent in mixturescontainingan acid ingredientsuch as buttermilkor in combinationwith bakingpowder.Mixtures containingbakingsodashouldbe bakedas soonas mixed,sincethesodastartsto react assoonas itcomesincontactwiththeliquid,
J
BRUSH WITH- To usea pastry brushto spread food lightly with liquid such as salad oil, meltedfat, milk, heavy creamor beatenegg. CHOP - To cut food into small pieces with a knife, blenderor food processor. COAT- To sprinklefoodwith, or dip it into, flour,sauce,etc.,untilcovered. CUBE1.Tocutfoodintosmallcubes(about_hinch). 2.Tocutsurfaceof meatincheckered pattern to increasetenderness by breakingtough meatfibers. CUTIN- Todistributesolidfatin flourorflour mixturebyusingpastryblenderortwoknives scissor-fashion until flour-coated fat
BARBECUEToroastorbroilfoodona rackor
particlesare of desiredsize.
spitovercoals,orundera heatunit.Thefood is usuallybrushedwith a highlyseasoned sauceduringthe lastof thecookingtime.
DICE- To cut food into very small pieces (about1/4 inch).
BATTER - A mixtureoffairlythinconsistency, madeof flour,liquidandotheringredients. BEAT - Tomakea mixturesmoothwithrapid, regularmotionusinga wire whisk,spoon, handbeateror mixer.Whenusinga spoon,
%'% -"_._
themixtureshouldbeliftedupandoverwith eachstroke,
DICING ANONIONCutonioninhalflengthwise, withcutsidedown,cutonioncrosswise in1/4
BLEND- To mix thoroughlytwo or more
inchthickslices.
ingredients; orto preparefoodinblenderuntil pureed,chopped,etc.,as desired. BREAD - Tocoatwithbreadcrumbs,cracker
Holdonionfirmlyandoivequarterturn;cutin 114inchpieces.Repeatwithotheronionhalf.
cusocorn_ go mrs, e floured, then dipped in beatenegg or other liquid to help crumbs to adhere.
BROIL - Tocookfoodbydirectheatona rack or spit.
34
i
TERMS
DRAW.To removeentrails from, and clean, poultry or game. Drawnfishare wholefish that havebeencleaned(eviscerated)butnot boned, DOT - To scatter bits, as of butter or margarine,oversurfaceof food. DREDGE - Tocoveror coatfood,aswithflour, cornmeal,etc.
J
then into a choiceof sauces.Dessertfondues includechocolateorothersaucesfordipping chunksof poundcakeor fruit. Thetermalso denotesa bakedmaindishmadewithcheese, milkand bread. GELATIN - Availableas unflavoredandfruitflavored.Theyare not interchangeable. OLACE - 1.Glazed,aswitha frosting.2.Frozen.
DRESS- To mix salad or other food with dressingor sauce,
Glue.1.Tocoatwitha glossymixture.2.Concentratedstockusedto addflavor.
DRIPPINGS - Fatandjuicegivenoffby meator poultryas it cooks,
GRATE - To I:ubfoodon a grater(orchopin blenderor food processor)to producefine, mediumor coarseparticles.
FLAME - Toignitewarmedalcoholicbeverage pouredoverfood.Alsoknownas flambe. FLOUR-1. AII-purpose.Madefromavarietyof wheats,it producesgoodresultsfor a wide varietyof bakedgoods.Whole-wheatflouris milledfromthe entirewheatkernelwhilerye flour ismilledfromthe ryekernel.Cakeflour is milledespeciallyfor cakesandotherlight bakedproducts.Forbestresultsalwaysuse the flour calledfor in the recipe.In recipes callingfor all-purposeand wholewheator rye,a certainproportion of all-purpose tothe otherflourisneeded for bestresults; sodon't
6RATIN - A Frenchtermdefininga browncrust formedby bakingor broilingbreadcrumbs, cheese,butter or a mixture on top of a casseroleor otherdish. OREASE - Torubsurfaceofdishorpanwithfat, to keepfoodfromsticking. 6ARNISH.To adda decorativetouchto food, as with parsley, croutons or prepared vegetables.
substituteflour.2. Tocoatlightlywithflour,
GRILL - Tocookfoodona rackbydirectheat; alsotheapplianceorutensilusedforthistype of cooking.
FLUTE- Tomakedecorativeindentations. FOLD IN-Tocombinedelicateingredients such
GRIND - Toreduceto particlesinfoodgrinder, blenderor foodprocessor.
as whippedcreamorbeaten eggwhiteswith otherfoodsbyusing a gentle, circularmotion to cutdownintothemixture,slideacrossthe
KNEAD- To work a food mixture(usually dough)with a press-foldmotion.
bottom of the bowl to bring someof the mixtureupandoverthesurface.
LUKEWARMAta temperatureof about95°F. Lukewarmfoodfeelsneitherwarmnorcold whenin contactwith insideof the wrist.
FONDUE - Most oftena dish of hot melted cheeseandwine,intowhichbreadisdipped andtheneaten.Formeatfondues,atthetable, cubesof meatare dippedin hot fat to cook, 35
MARBLED - Termusedto describemeatwith visiblefat runningthroughthe lean.
i
TERMS
MARGARINE - Comesinseveralforms.Regular margarinewith80 percentfat isinterchangeablewith butterin recipes. MARINADE - Aseasoned liquid,inwhichfoodis soakedto enhanceflavor.
]
PIT- To removeseedfromwholefruit. SCORE - 1. To cut shallowslitsin surfaceof foodto increasetendernessor to preventfat coveringfromcurling.2. To decorate. SHRED - To cut food into sliversor slender pieces,usinga knife or shredder.
MARINATETosoak in a marinade, MEAT TENDERIZER - Papain from natural tenderizerssuchas papayais usedto soften meat tissue.It is usuallysprinkledon the meatbeforemeatis cooked. MERINGUE - Mixture of stiffly beatenegg whites and sugar. Also the cooked soft mixtureon dessertsor the cooked"hard" mixtureas a dessertshell,
SHUCK- To removemeatof oysters,clams, etc. from their shellsor to removethe husk fromcorn. SKIM- Toremovefat orscumfromsurfaceof food. TOSS- To mix foods lightly with a lifting motion,usingtwo forksor spoons.
MINCE- To cut intoverysmallpieces,using knife, food grinder or blender, or food
TRUSS- To securepoultrywith string or skewers,to holdits shapewhilecooking.
processor. PEEL-Toremoveoutercoveringof foodsby trimmingawaywithknifeorvegetablepeeler, or by pullingoff.
VINEGARAnacidliquidusedforflavoringand preserving.Amongthetypes:Cidervinegar, madefrom applejuice, has a mellowfruit flavor;distilledwhitevinegar,usuallymade from grain alcohol;herb vinegarsflavored with herbs;and redor whitewinevinegars whichalsomay beflavoredwithgarlic.
POT-ROASTTo cooklargepiecesof meator poultryby braising;alsocertainmeatcuts. PREHEAT To heat oven to desired temperaturebeforeputtingfoodintobake. PUNCffDOWN - Todeflatea risenyeastdough by pushingit downwiththe fist. PUREE-l.Athick mixturemadefroma pureed vegetablebase.2. To pressfoodthrougha finesieveorfoodmill,ortoblendin blenderor foodprocesserto a smooth,thickmixture.
36
WHIP-Tobeatrapidlywithmixer,wirewhisk or hand beater, to incorporateair and increasevolume. YEAST-Micro-organismsthat produce carbon dioxideand alcoholfrom carbohydrates tO causebakedgoodsto rise,fruitsto ferment, etc.
EQUIVALENT MEASURES Dash
2 to 3 drops or less than 1/8 teaspoon
1 tablespoon
3 teaspoons
1/4 cup
4 tablespoons
1/3 cup
5 tablespoonsplus 1 teaspoon
1/2 cup
8 tablespoons
1 cup
16 tablespoons
1 pint
2 cups
1 quart
4 cups
1 gallon
4 quarts
1 peck
8 quarts
1 bushel
4 pecks
1 pound
16 ounces
BAKINGPANEQUIVALENTS 4 - CUPBAKINGDISH: 9 inch pie plate 9 x 1%inch layer cake pan 7% x 3% x 21/4inch loaf pan 6 - CUPBAKING DISH: 8 or 9 x tlh inch layer cake pan 10 inch pie plate 81hx 31/$x 2 2/8 inch loaf pan 8 - CUPBAKINGDISH: 8 x 8 x 2 inch square pan 11 x 7 x 11hinch bakingpan 9 x 5 x 3 inch loaf pan I0- CUPRAKING DISH: 9 x 9 x 2 inch squarepan 113hx 71hx 13/4inch bakingpan 15 x 10 x 1 inch jelly roll pan
/
12 - CUPRAKING DISHANDOVER: 131hx 81hx 2 inch glass bakingpan - 12 cups 13 x 8 x 2 inch metal baking pan - 15 cups 14 x lO_hx 2_hinch roastingpan - 19 cups 37
I CAUSE& CORRECTION i PROBLEM
CAUSE
CORRECTION
BROWNING: 1. Dented or warped pan. Unevenbottom browning2. Oven not preheated.
Too brownon bottom
Too brownon top.
Crack on top.
Crumblyor dry.
1. Use even bottomedpan. 2. Preheatto desiredtemp. beforeaddingfood. 3. Rangenot level. 3. Adjust leg levelers(see Use and Care). 1. Improperrack placement. 1. Checkfor correctrack position beforestartingwhile oven is cold. 2. Ovendoor has beenopened2. Opendooronlyafterfoodhas too often, been baked for shortestrecommendedbakingtime. 3. Oven not preheated. 3. Preheatto desiredtemp. before addingfoods. 4. Panstouchingwallsor other 4. Pans shouldnot be closer pans. than 11hto 2 inchesfrom each other or oven walls. 5. Warped,dark or dullfinished5. Use even bottomed,shiney pan (includeglass), pans for light browning. 1. Oven doorsopen too often. 1. Opendooronlyafter foodhas been bakedfor shortestrecommendedbakingtime. 2. Overmeasuring. 2. Use standardmeasuring (fats-sugars-liquids). cups. 3. Oven temp. too low. 3. Doublecheckrecipefor currect oven temperature. 4. Pan size too large. 4. Usepansizerecommended in recipe. 1. Oven temperaturetoo high. 1. Doublecheckrecipefor correct oven temperature. 2. Overmeasuring. 2. Use standardmeasuring cups. 1. Oven temp. too high.
1. Doublecheckrecipefor correct oven temp. - excess
2. Over baking.
2. Checkfoods after shortest bakingtime. 3. Use heatstandardmeasuring dries food. cups.
3. Over measuring.
38
PROBLEM Fallen
>
Flat
CAUSE
CORRECTION
1. Ovendooropenedtoo soon. 1. Checkfood only after the shortestrecommended bakingtime. 2. Oven temperaturetoo low. 2. Check recipefor correct oven temperature. 3. Old or too little baking 3. Use standardmeasuring powder, utensils. 4. Too muchbatteror too little 4. Use correctpan size. pan. 5. Toomuchor too littleliquid.5. Use standardmeasuring utensils. 6. Under baked. 6. Checkfood after shortest recommendedbakingtime. 1. Improperrack placement. 1. Checkrack position,before starting and while oven is
,
2. Old or too little baking 2. Use standardmeasuring powder, utensil. 3. Oventemperaturetoo high 3. Checkrecipefor correctoven still cold. or too low. temp. and correcttype of utensil(glass utensils)require lower temperature. 4. Pan too large for amounto 4. Use recommended baking batter, utensil. 5. Too muchor too little liquid 5. Use standardmeasuring utensil.
Moundor peakedcenter 1. Bakingtime too long.
1. Checkfood after shortestrecommendedbakingtime.
3. Pan too large or too small 3. 2. Oventemperaturetoo high. 2. 4. Panstouchingwalls or 4. other pans. 5. Too little liquid. 5. Shrinkage(morethan
1. Bakingtime too long.
oven temperature. Use recommendedbaking utensil. Checkrecipe for correct Pans shouldnot be closer than 11/2to 2 inches. Use standardmeasuring utensils.
1. Checkfood after shortest recommended bakingtime. 2. Oventemperaturetoo high 2. Checkrecipe for correct oven temperature. 3. Panstouchingwallsor othe t3. Pans shouldnot be closer pans. than 11/2to 2 inches. 39
PROBLEM
CAUSE
Uneventop
CORRECTION
1. Panstouchingwallsor other 1. Pansshouldnot be closer pans. than 11hto 2 inches. 3. Rangenot level. 3. 2. Oventemperaturetoo low. 2. 4. Too muchliquid. 4.
Uneventexture holes and tunnels,
5. Underbaking.
5.
6. Undermixing. 1. Bakingtime too short.
6. 1.
2. Improperrack placement. 2. -_ 3.
oven temperature Adjustleg levelers(consult Checkrecipefor correct Use and Care Manual). Use standardmeasuring utensils. Checkfood after shortest recommended bakingtime. Checkrecipe. Checkfoods after shortest recommended bakingtime. Checkrack positionbefore starting and while oven is cold. bake immediately.
mixing. 3. after Not bakingimmediately Always 4. Oventemperaturetoo high. 4. Checkrecipefor correct oven temperature. 5. Too much bakingpowder. 5. Use standardmeasuring utensils. 6. Undermixing. 6. Use standardmeasuring utensils.
40
I , SERVICINGI BEFORE YOUCALLA SERVICE TECHNICIAN CHECK THEFOLLOWING SOMEORNONE OFYOUR RANGE OPERATES: Is your rangeplug disconnectedfrom the electrical outlet? Are your housefuses blown? Is your circuit breakertripped? is the range plug looseor improperly plugged? ELEMENT WON'THEAT:ISURFACE UNITSONLY) Are your elementsproperly in place? Are elementprongs bentor dirty? BAKED GOODS NOTTURNING OUT: Are your racks properly in placeand in correct positionfor what you are baking? Is yourrangelevel?(Checkleglevelers). Are youusingthe properpan?Is it bright,notsoiledor dark colored? Haveyou usedfoil duringcookingor to lineyouroven? Areyouusingstandardmeasuringutensils? OVEN WILLNOTOPERATE: Didyouturnthe selectorandthermostatswitchesto correctpositions? Clocks- are knobsin,correctpositions? Seesectionon clocksandtimers. OVEN UGHTWILLNOTWORK: Is yourbulbburnedout? Is yourbulbloose?
NEEDSERVICE? WHENYOURRANGE REQUIRES SERVICE ORREPLACEMENT PARTS, CONTACT YOUR DEALER ORAUTHORIZED SERVICE AGENCY. CONSULT THEYELLOW PAGES IN YOURTELEPHONE DIRECTORY UNDER "RANGES" FORTHESERVICE NEAREST YOU. DESURE TOINCLUDE: NAME, ADDRESS, PHONE. MODEL NUMBER, SERIAL NUMBER, ANDCOMPLAINT. SEE WARRANTY SHEET INCLUOED WITHTHISMANUAL FORMANUFACTURERS ADDRESS. 41
