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20
CLEANING THE RANGE, Continued
Aluminum Foil in Oven and Broiler
Aluminum foil when used improperly is a cause of many range res. Make certain
heating elements aren’t covered or come in contact with aluminum foil.
Never cover a rack completely. Apiece of foil slightly larger than the utensil can be placed
on the rack beneath the utensil.
Backguard Control Panel or Any Painted or Aluminum Surfaces
Use a mild solution of soap and water. Do not use any harsh abrasives or cleaning
powders that may scratch or mar the surface.
USER SERVICING
• Do not repair or replace any part of the appliance unless specically recommended in
this manual. All other servicing should be referred to a qualied technician.
• Disconnect the range from electrical supply before attempting to service or move it.
• If you pull the range out from the wall for any reason, make sure the rear leg is returned
to its position in the anti-tip bracket when you push the range back.
Repair Parts
When repair parts are needed, contact the dealer from whom the range was purchased. In
case your range was purchased from some source other than an appliance dealer you may
prefer to contact the manufacturer of the range at the address shown in this manual.
MOISTURE
During initial heat-up of your range, the heat mixing with the cooler air in the oven cavity
may produce fogging of the door glass or a collection of water on the door. To prevent
this, open the oven door for the rst few seconds of initial oven heat-up. This will allow
moist air within the oven to escape without the forming of visible moisture on the range.
The amount of moisture will depend upon the humidity of the air and water content of the
food being cooked. Fogging and even dripping water will usually occur in geographic
locations of high humidity.
OVEN VENT
The oven vent tube has been eliminated. By omitting the vent tube, a greater amount of
moisture is retained; therefore, baked foods with greater appeal are created. The food itself
retains more of its natural juices and has less tendency to dry out. The avor is better.
13
CABINET PREPARATIONS
Free-Standing Ranges
“A” - 30 inches minimum clearance between the top of the cooking surface and the
bottom of an unprotected wood or metal cabinet; or
“A” - 24 inches minimum when bottom of wood or metal cabinet is protected by not less
than 1/4 inch “Flame Retardant” millboard covered with not less than No. 28
MSG sheet steel, 0.015 inch stainless steel, 0.024 inch aluminum or 0.020 inch
copper.
“B” - Make opening between cabinet as shown in drawings. Level range so the main top
is level with the cabinet top. Make electrical connection and slide range into
opening.
RANGE SIZE “B” DIMENSION “C” DIMENSION
20’’ 20 3/8’’ 2’’
24’’ 24 3/8’’ 0’’
30’’ 30 3/8’’ 0’’
36’’ 36 3/8’’ 0’’
“C” = Inches
from
combustible
vertical walls
above cooking
surface.
To eliminate the hazard of reaching over the heated surface units, cabinet storage space
located above the surface units should be avoided. If cabinet storage is to be provided, the
hazard can be reduced by installing a range hood that projects horizontally a minimum of
5 inches beyond the bottom of the cabinets.
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