Magic Chef CGS1740ADT Gas Slide-in Range User Manual

Owner's Guide

ManualClean

Gas Range

with ElectronicControl

For Freestanding and Slide-in Ranges

IMPORTANT SAFETY INSTRUCTIONS ......... 1-4

CLOCK AND OVEN CONTROL .................. 5

TABLE OF CONTENTS |

Preheating .................................. 11

Oven racks .................................. 12

Common baking problems .................... 13

Broiling and chart ............................ 14

USING THE COOKTOP ....................... 6-9

Pilotless ignitionsystem ....................... 6

About the surface flame ........................ 6

Conventional surface burners, if equipped ........ 7

Sealed surface burners, if equipped ............. 7

Lightingsurface burners ....................... 8

Adjusting the flame ............................ 8

Selecting flame size ........................... 9

Canning ..................................... 9

Cookware considerations ...................... 9

USING THE OVEN .......................... 10-14

Oven characteristics .......................... 10

Pilotless ignition ............................. 10

Oven vent ................................... 10

Oven burner ................................. 10

Cooling fan, if equipped ....................... 10

Use of aluminum foil .......................... 10

How to set oven ............................. 11

CARE AND CLEANING CHART .............. 15-17

MAINTENANCE ............................ 18-19

Cooktop .................................... 18

Burner grates ................................ 18

Oven light, if equipped ........................ 18

Oven door .................................. 19

Oven window ................................ 19

Oven bottom ................................ 19

SERVICE INFORMATION .................... 20-22

Storage drawer .............................. 20

Leveling legs ................................ 20

Proportionalvalve adjustment ................. 20

Electrical connection ......................... 20

Troubleshooting chart ..................... 21-22

How to remove range for cleaning and servicing . 22

WARRANTY .................................. 23

INSTALLER Please leave

this manual with this appliance.

and keep this manual for,future

reference.

Model Number:

Serial Number:

DateofPurchase'.

FOR CUSTOMER ASSISTANCE CALL 1-800-688-1120 8113P196-6(

(10-98-00

Read all instructions before using this appliance.

Thank You for purchasing our cooking

appliance. To help you obtain the maximum in cooking

satisfaction, we offer these suggestions:

Read this manual before using the appliance.

[]_=Review all safety and caution instructions.

0_= Review the Troubleshooting Chart on

pages 21 and 22 if service becomes necessary.

Include the model and serial numbers of your

appliance when requesting service.

° Proof of purchase such as sales receipt

will be needed for warranty service.

{]Z3_You can contact us at:

Maytag Appliances Sales Company

Attn: CAIR Center

P. O. Box 2370

Cleveland, TN 37320-2370

1-800-688-1120

In our continuing effort to improve the quality and

performance of our cooking appliances, it may be

necessary to make changes to the appliance without

revising this manual.

WARNING: If the information in this

manual is not followed exactly, a fire or

explosion 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 DO IF YOU SMELL GAS:

• Do not try to light any appliance.

. Do not touch any electrical switch; do

not use any phone in your building.

• 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.

- Installation and service must be

performed by a qualified installer, service

agency or the gas supplier.

WARNING

• ALL RANGES CAN TIP AND

CAUSE INJURIES TO PERSONS.

INSTALL ANTI-TIP DEVICES

PACKED WITH RANGE.

FOLLOW ALL INSTALLATION

INSTRUCTIONS.

WARNING: To reduce the risk of tipping of the

appliance from abnormal usage or by excessive loading

of the oven door, the appliance must be secured by a

properly installed anti-tip device.

If the range is moved from the wall, be sure the anti-tip

device is engaged when the range is replaced. Look

underneath range to verify that one of the rear leveling

legs is properly engaged in the bracket slot.

The anti-tip device secures the rear leveling leg to the

floor when properly engaged. Also, be sure the range is

properly re-installed.

IMPORTANT SAF_ INS_UC_S

The following instructions are based on safety

considerations and must be strictly followed to eliminate

the potential risks of fire, electric shock, or personal injury.

Have your appliance installed and properly grounded by a

qualified installer according to the installation instructions.

Have the installer show you the location of the gas shut off

valve and how to shut it off in an emergency.

Always disconnect power to appliance before servicing.

To ensure proper operation and avoid possible injury or

damage to unit do not attempt to adjust, repair, service, or

replace any part of your appliance unless it is specifically

recommended in this book. All other servicing should be

referred to a qualified installer or servicer,

Be sure all packing materials are removed from the

appliance before operating it.

Keep area around appliance clear and free from

combustible materials, gasoline, and other flammable

vapors and materials.

If appliance is installed near a window, proper precautions

should be taken to prevent curtains from 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 containers which may cause them to

burst.

Many plastics are vulnerable to heat. Keep plastics away

from parts of the appliance that may become warm or hot.

Do not leave plastic items on the cooktop as they may

melt or soften if left too close to the vent or a lighted

surface burner.

Many aerosol-type spray cans are EXPLOSIVE when

exposed to heat and may be highly flammable. Avoid their

use or storage near an appliance.

To eliminate the hazard of reaching over hot surface

burners, cabinet storage should not be provided directly

above a unit. If such storage is provided, it should be

limited to items which are used infrequently and which are

safely stored in an area subjected to heat from an

appliance. Temperatures may be unsafe for some items,

such as volatile liquids, cleaners or aerosol sprays.

IN CASE OF :FIRE :

Turn off appliance and ventilating hood to avoid spreading

the flame. Extinguish flame then turn on hood to remove

smoke and odor.

Use dry chemical or foam-type extinguisher or baking

soda to smother fire or flame. Never use water on a

grease fire.

If fire is in the oven or broiler pan, smother by closing

oven door.

If fire is in a pan on the surface burner, cover pan. Never

attempt to pick up or move a flaming pan.

NEVER leave children alone or unsupervised near the

appliance when it is in use or is still hot. NEVER allow

children to sit or stand on any part of the appliance.

Children must be taught that the

appliance and utensils in it can be

hot. Let hot utensils cool in a safe

place, out of reach of small children.

Children should be taught that an

appliance is not a toy. Children

should not be allowed to play with

controls or other parts of the unit.

CAUTION: NEVER store items of

interest to children in cabinets above

an appliance or on the backguard of

a range. Children climbing on 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

potential hazard to the

user and damage to the

appliance. Also, do not

use the cooktop or oven

as a storage area for food

or cooking utensils.

Do not obstruct the flow of combustion and ventilation a

by blocking the oven vent or air intakes. Restriction of a

flow to the burner prevents proper performance and

increases carbon monoxide emission to unsafe levels.

Avoidtouchingovenventareawhile oven is on and for

several minutes after oven is turned off. Some parts of the

vent and surrounding area become hot enough to cause

burns. After oven is turned off, do not touch the oven vent

or surrounding areas until they have had sufficient time to

cool.

WARNING: NEVER use

appliance door or drawer, if

equipped, as a step stool or

seat as this may result in

possible tipping of the

appliance, damage to the

appliance, and serious

injury.

Do not touch a hot oven light bulb with a damp cloth as

the bulb could break. Should the bulb break, disconnect

power to the appliance before removing bulb to avoid

electrical shock.

Always place a pan on a surface burner before turning it

on. Be sure you know which knob controls which surface

burner. Make sure the correct burner is turned on and that

the burner has ignited. When cooking is completed, turn

burner off before removing pan to prevent exposure to

burner flame.

Always adjust surface burner flame so that it does not

extend beyond the bottom edge of the pan. An excessive

flame is hazardous, wastes energy and may damage the

appliance, pan or cabinets above the appliance.

NEVER leave a surface

cooking operation unattended

especially when using a high

heat setting or when deep fat

frying. Boilovers cause

smoking and greasy spillovers

may ignite. Clean up greasy

spills as soon as possible. Do

not use high heat for extended

cooking operations.

NEVER heat an unopened container on the surface

burner or in the oven. Pressure build-up may cause

container to burst resulting in serious personal injury or

damage to the appliance.

Use dry, sturdy pot holders. Damp pot holders may cause

burns from steam. Dish towels or other substitutes should

never be used as pot holders because they can trail

across hot surface burners and ignite or get caught on

appliance parts.

Always let quantities of hot fat used for deep fat frying

cool before attempting to move or handle.

Do not let cooking grease or other flammable materials

accumulate in or near the appliance, hood or vent fan.

Clean hood frequently to prevent grease from

accumulating on hood or filter. When flaming foods under

the hood turn the fan on.

NEVER wear garments

made of flammable material

or loose fitting or long

hanging-sleeved apparel

while cooking. Clothing may

ignite or catch utensil

handles.

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 remove food. If a rack must be moved

while hot, use a dry pot holder. Always turn the oven off at

the end of cooking.

Use care when opening the oven door. Let hot air or

steam escape before removing or replacing food.

PREPARED FOOD WARNING: Follow food

manufacturer's instructions. If a plastic frozen food

container and/or its cover distorts, warps, or is otherwise

damaged during cooking, immediately discard the food

and its container. The food could be contaminated.

ISAFETYPRECAUTIONSi

7. IN CASEOFFIRE.DO:

a. Turn off heat source and ventila-

tion hood.

b. Smother flames by:

1. Chemical fire extinguisher.

2. Baking soda.

3. Lid cover or cookie sheet.

NOTE:NEVERusewater ona grease fire.

c. Leave burning utensil where it is

sitting. Trying to carry it couldcause

spillage and fire in other areas of

your home or could cause serious

burns.

8. DONOTLEAVECHILDREN:

a. Unattended while range or cooktop is in

use,

bo Playing on or near range or cooktop.

Teach children not to play with range

controls. CAUTION:Keepitems of interest

such as toys or treats stored away from

range, backguard, or shelving above

range so a child will not be tempted to

climb upon range to reach such items.

c. Within reach of hot range, hotcooktop or

hot pans.

IMPORTANTPRECAUTIONS

9. DONOTTOUCHBURNERSORGRATES:

Eventhough they appear cool, they may be

hot enoughto cause burns (including areas

surrounding heat sourcesuch as vents, top

of oven door, oven window grates, etc.).

10. 00 NOTWEARLOOSEFITTINGORHANGING

GARMENTS.Which can:

a. Catch on pan handles.

b. Make contact with heat and catch fire.

11. DONOTLEAVECOOKTOPCOOKING

UNATTENDED.Spillovers can ignite or

smoke.

Press this pad

to cancel all

operations

except the

TIMER, The

time of day will

reappear in the

display.

[Bake] [Broil] [Clock] ['Timer]

Press or press

and hold these

pads to enter

the time, tem-

perature, or to

-- select Hi or Lo

broil.

1. Press the CLOCK pad.

• The colon will flash for 30 seconds to I Clock_

indicate that the clock time may be set.

• If the colon is not flashing, press the CLOCK pad

again.

• The clock time can not be set if the control is set

for a bake or broil operation.

2. Set the correct time of day using the A

and • pads.

• If the • or • pad is not pressed

within 30 seconds, the program will

cancel. Press the CLOCK pad again.

3. Press the CLOCK pad again to lock in the correct

time of day.

This pad is used to set the oven temperature for a

baking or roasting operation. See page 11 for additional

information.

!. Press the BAKE pad. {_ {_}

2. Press the • or • pad to set

the oven temperature.

BROIL

This pad is used to set the oven for a broiling operation.

See page 14 for additional information.

1. Press the BROIL pad. {_ _

2. Press the • or • pad to

select HI or LO broil.

The TIMER can be set from one minute (:01) up to 11

hours and 50 minutes (11:50). The timer does not

control the oven.

1. Press the TIMER pad.

• :00 will appear in the display. The TIMER indicator

• will flash in the display.

2. Press the • or V pad until the desired

time is displayed.

• The timing operation will begin as soon

as the time is set.

The flashing colon indicates that a timing operation

is in progress.

• The colon will not flash if the time of day or oven

temperature is displayed. The TIMER indicator •

will remain in the display as a reminder.

• The timer count down will be displayed unless

another function is programmed after setting the

timer.

• A single beep signals the end of the operation.

"End" will appear in the display. If the time of day or

oven temperature is displayed "End" will not

appear.

• "End" will remain in the display and a short beep

will sound every 30 seconds to remind you that the

operation has completed.

3. Press the CANCEL pad and the time of

day will reappear in the display.

To cancel the timer operation: Press and |

hold the TIMER pad for 4 seconds.

..PORTANT

• Be sure all surface burner controls are set in the OFF

position prior to supplying gas to the appliance.

When the appliance is first installed, the surface

burners may be difficult to light due to air in the gas

line. This may also occur ffthe appliance has been

disconnected from the main gas supply or if it has not

been used for several days or weeks.

To remove the air in the gas line, hold a lighted match

next to the burner head and turn the knob on. When the

burner lights, either adjust the knob to the desired

flame size or turn the burner off.

Pilotless ignition uses a spark from the ignitor to light the

burner. There are two ignitors for conventional surface

burners. Each sealed burner has its own ignitor. Once the

burner lights, turn the knob to the desired setting. The

clicking sound will not stop until the knob isturned from

the LITE position.

_lgnitor P°rts

NOTE: The surface burner will not light if the ignitor is

damaged, broken, soiled or wet. Also, the burner will not

light if the small port beneath the ignitor is blocked. See

page 17 for cleaning instructions.

A properly adjusted burner with clean ports will light within

a few seconds.

On natural gas, the flame will be blue with a deeper blue

core; there should be no trace of yellow in the flame.

A yellow flame indicates an improper mixture of air/gas.

This wastes fuel, so have a serviceman adjust the mixture

if a yellow flame occurs.

On LP gas, some yellow tipping is acceptable. This is

normal and adjustment is not necessary.

You may hear a "popping" sound on some types of gas

when the surface burner is turned off. This is a normal

operating sound of the burner.

To light surface burner during a power

failure:

1. Be sure all controls are in the OFF position.

2. Hold a lighted match to the desired surface burner

head.

3. Push in and turn knob to the LITE position. The burner

will then light.

4. Adjust the flame to the desired flame size,

CAUTION: When lightingthe surface burner, be sure

all of the controls are in the OFF position. Strike the

match first and hold it in position before turning the

knob to the LITE position.

Undernocircumstancesarethesurfaceburner

assembliestobetakenapartforcleaning.Thesurface

burnerassemblycanberemovedtocleantheburnerbox

area.

Freestanding Range Only:

The two surface burner assemblies are secured in place

during transportation with screws. Once the range is

installed, these screws may be removed to allow quick

and easy removal of the burner assemblies.

The porcelain on the burner is durable but may gradually

lose its shine due to usage and high temperatures.

The sealed surface burners are secured to the cooktop

and are NOT designed to be removed by the consumer.

Select models feature two special SUPER HIGH SPEED

sealed burners located at the right-front and left-rear. Use

these burners to quickly bring water to a boil and when

using larger pans. See information on rating plate, located

on the lower range front frame, to determine if your

appliance features these burners.

To remove: Allow the burner assembly to cool. Liftup

cooktop. Grasp the burner assembly and rotate it slightly

toward the leftto release the two tabs on the assembly.

Then liftthe assembly and pull toward the back of the

cooktop until the air shutter ends on the assembly release

from the valves.

To replace: Insert the air shutter ends on the burner

assembly over the valves and lower the assembly into

place. Be sure to secure the two tabs on the burner

assembly intothe two slots on the burner support bracket

which is mounted to the burner box bottom. (NOTE: If the

tabs are not properly inserted intothe slots, the assembly

may rock and the burners may not light properly.)

Lip

Ports

Ignitor

ly below ignitor

Clean burner cap after each use especially if a spillover

occurs. A soiled burner may result in improper ignition or

an uneven flame. When cleaning the sealed surface

burner, use care to prevent damage to the ignitor. If a

cleaning cloth should catch the ignitor, it could be

damaged or broken.

The surface burner will not light if the ignitor is damaged,

broken, soiled or wet. The burner will also not light ifthe

ports, especially the small port located directly below the

ignitor, are blocked. See page 17 for cleaning instructions.

NOTE: When one surface burner is turned to the LITE

position, all four ignitors will spark. Once the burner lights,

turn the knob to the desired flame size.

MGHnNG _FACE BURNERS

CAUTION: To prevent damage to the cooktop or pan,

never operate surface burner without a pan in place,

never allow a pan to boil dry and never operate a

surface burner on HIGH for extended periods of time.

To light surface burner:

1. Place a pan on the burner grate.

NOTE: The burner flame may lift offthe burner and a

"roaring" sound may be heard if a pan is not placed on

the grate before lightingthe burner.

2. Push in and turn knob to the LITE position.

Pilotless ignition models only: A clicking sound will be

heard and the burner will light. When one burner is

turned on, all four ignitorswill spark.

3. After the burner lights, turn the knob to the desired

flame size.

Pilotless ignition models only: The ignitors will

continue to spark until the knob isturned from the LITE

position.

CAUTION: If the flame should go out during a cooking

operation, turn the burner off. If gas has accumulated

and a strong gas odor isdetected, wait 5 minutes for

the gas odor to disappear before relighting burner.

ADJUSTING THE F_E

Adjust the flame size so it

does not extend beyond

the edge of the cooking

utensil. This is for

personal safety and to

prevent possible damage

to the appliance, pan, or

cabinets above the

appliance. This also improves cooking efficiency.

SELECTING SIZEF_E

Use a HIGH flame setting to quickly bring liquidsto a boil

or to begin a cooking or canning operation. Then reduce

to a lower setting to continue cooking. Never leave food

unattended when using a HIGH flame setting.

An intermediate flame size is used to continue a cooking

operation. Food will not cook any faster when a higher

flame setting is used than needed to maintain a gentle

boil. Remember, water boils at the same temperature

whether boiling gently or vigorously.

Use LO to simmer or keep foods at serving temperatures.

COOKWARE CONSIDERATIONS

Cookware, including canning equipment which extends

more than two inches beyond the grate, rests on two

grates, or touches the cooktop may cause a build up of

heat which may result in damage to the the burner grate,

burner or cooktop.

Cookware, such as a wok with a support ring, which

restricts air circulation around the burner will cause heat

to build up and may result in damage to the burner grate,

burner or cooktop.

Foods cook faster when the cookware is covered because

more heat is retained. Lower the flame size when

cookware is covered.

The cooking performance is greatly affected by the type of

cookware used. Proper cookware will 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.

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 possible to reduce the heat by rotating the

knob toward the 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 stable.

Cookware with uneven, warped, or grooved bottoms do

not make good contact with the heating surface, will

reduce heat conductivity and result in slower, less even

heating.

To determine the flatness of the bottom of a pan, place the

edge of a ruler across the bottom of the utensil. Hold it up

to the light. Little or no light should be visible under the

ruler.

CA _NG' :

When canning, use the HI setting just until the water

comes to a boil or pressure is reached in a pressure

canner, then reduce to a setting that maintains the

pressure or a boil.

Prolonged use of the HI setting or the use of incorrect

canning utensils will produce excessive heat. Excessive

heat can cause permanent damage to the appliance.

NOTE: For additional canning information contact your

local County Extension Office. Or, contact Alltrista

Consumer Products Company, marketer of Ball brand

home canning products at 800-240-3340 or write: AIItfista

Corp., Consumer Affairs Dept., P.O. Box 2729, Muncie, IN

47307-0729.

If a knob isturned very quickly from the HI to the LO

setting, the flame may go out, particulady if the burner is

cold. If this occurs, turn the knob to the OFF position.

Wait several seconds, then light the burner again.

Y iill¸'II I:/Ii¸¸

Every oven has its own characteristics. You may find that

the cooking times and temperatures you were

accustomed to with your previous oven may need to be

altered slightly with your new oven. It is normal to notice

some differences between this oven and your previous

oven.

PILOTLESS IGNITION SYSTEM •

With this type of ignition system, a glo bar will light the

oven burner. The oven will not operate during a power

failure or ff the oven is disconnected from the wall outlet.

No attempt should be made to operate oven during a

power failure.

OVENBURNER

The size and appearance

of a properly adjusted

oven burner flame should

be as shown.

The oven temperature is

maintained by cycling the

burner on and off. After

the oven temperature

has been set, there will

be about a 45 second

delay before the burner

ignites. This is normal

and no gas escapes

during this delay,

is smaller

Cone app_ox,

lf2-inch

OVEN VENT'

• ,_ _ , ' _ _' '_ _ , __ ', _'i,_ i _ii,_ '- _

The oven vent is located at the base of the backguard on

freestanding ranges and across the back of the cooktop

on slide-in ranges. 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.

Slide-in ranges feature a cooling fan which automatically

turns on for a broil and some bake operations. When the

oven is turned on and has cooled, the fan will

automatically turn off.

Do not cover an entire rack with foil or place foil directly

under cookware. To catch spillovers, place a piece of foil,

a little larger than the pan, on the rack below the pan. Do

not place foil on the oven bottom.

HOW TO SET OVEN

1. Press the BAKE pad.

• 000 ° will appear in the display.

• BAKE indicator will flash in the display.

2. Press the J, or • pad. Then press either pad until the

desired oven temperature isdisplayed.

o 350 ° will appear in the display when either pad is

pressed once.

• The oven temperature can be set from 170 ° to 550 °.

• The BAKE indicator and 75° or the actual oven

temperature, whichever is higher, will appear in the

display.

• The temperature in the display will increase in 1°

increments until the oven reaches the preset

temperature.

• Allow 10 to 15 minutes for the oven to preheat.

• A single beep will sound when the oven is

preheated.

3. Place the food in the center of the oven allowing a

minimum of 1 to 2-inches between the pan and the

oven walls.

4. Check food for doneness at the minimum cooking time.

Cook longer as needed. Cooking time may vary from

oven to oven.

5. At the end of cooking, press the CANCEL pad and

remove the food from the oven.

• The current time of day will reappear in the display.

ADDITI0_L INFORMATION

If you press the BAKE pad and do not set an oven

temperature within 30 seconds, the program will

automatically cancel and the time of day will reappear

in the display.

• To recall the preset temperature during preheat, press

the BAKE pad. The temperature will be displayed for 30

seconds.

• To change the oven temperature during cooking, press

the BAKE pad then press the J, or • pad until the

desired temperature is displayed.

The oven features an automatic shut-off. If the oven is

left on for 12 hours it will automatically turn off and 000

will appear in the display. Press the CANCEL pad and

the time of day will reappear in the display.

PREHEATING

Preheating is necessary for baking. Allow about 10 to 15

minutes for the oven to preheat, A single beep will

indicate that the oven is preheated. It is not necessary to

preheat for roasting.

Selecting a temperature higher than desired will NOT

preheat the oven any faster, and may have a negative

effect on baking results.

iiiii , iiii!

OVEN RACKS

The oven rack is designed with a safety lock-stop position

to keep the rack from accidently coming completely out of

the oven when pulling the rack out to add or remove food.

CAUTION: Do not attempt to change the rack positions I

when the oven is hot.

To remove: Be sure the rack is cool. Pull the rack straight

out until it stops at the lock-stop position. Tilt the front end

of the rack up and continue pulling the rack out of the

oven.

To replace: Place the rack on the rack supports and tilt

the front end of the rack up slightly. Slide it back until it

clears the lock-stop position. Lower the front and slide the

rack straight in. Pull the rack out to the lock-stop position

to be sure it is positioned correctly and then return it to its

normal position.

It is important that air can circulate freely within the oven

and around the food. To help ensure this, place food on

the center of the oven rack. Allow two inches between the

edge of the utensil(s) and the oven walls.

For optimum baking results of cakes, cookies or biscuits,

use one rack. Position the rack so the food is in the center of

the oven. Use either rack position 2 or 3.

If cooking on two racks, use rack positions 2 and 4 for

cakes and rack positions 1 and 4 when using cookie

sheets. Never place two cookie sheets on one rack.

RACK PoSITIoN CHART

RACK5

(highest posi-

tion)

RACK4

RACK3

RACK2

For two-rack cooking. Use the upper rack

position for side dishes when roasting a turkey

on the lower rack.

Used for most two-rack baking.

Used for most baked goods on a cookie sheet or

jelly roll pan, or frozen convenience foods.

Used for roasting small cuts of meat, large

casseroles, baking loaves of bread, cakes (in

either tube, bundt, or layer pans) or two-rack

baking.

RACK 1 Used for roasting large cuts of meat and large

poultry, pies, souffles, or angel food cake, or for

two-rack baking.

ROASTING If your range features two racks, place both

POSITION oven racks, one above the other, on the raised

sides of the oven bottom. Use this position when

roasting taller cuts of meat or a large turkey.

Roasting

Position

' COliIIMON BAK|NG PROBLEMS _ND _ _,tEYH_

PROBLEM CAUSE

Cakes are uneven. • 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.

,,,, ,,, , ,,,,,...............

Cake high in middle. • Temperature set too high. • Baking time too long. • Overmixing. • Too much flour. • Pans

touching each other or oven walls. • Incorrect rack position.

,, , ,,,,,,,, ,,,, ,, i i ,,, i i i ,, ........,,,, ,, , ,, ,,, ........ ,, ,, ,,

Cake falls. • Too much shortening or sugar. • Too much or too little liquid., Temperature set too low.

• Old or too little baking powder. • Pan too small. • Oven door opened frequently. • Added

incorrect type of oil to cake mix. • Added additional ingredients to cake mix or recipe.

,,, , , , ,,, ,,

Cakes, cookies, biscuits • Incorrectrack position. • Oven door notclosed properly.• Door gasket notsealing properly

don't brown evenly, or properly attached todoor. =Incorrectuse of aluminum foil. • Oven not preheated. • Pans

darkened, dented or warped.

For optimum results, bake on one rack. Ifbaking cakes on two racks, stagger pans so one is

not directly above another.

....... ,, , i , ,, ,,,,,,,,,,,,,, ,, ,, ,, i, ,

Cakes, cookies, biscuits • Oven not preheated. • Pans touching each other or oven walls. • Incorrect rack position.

too brown on bottom. =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 instructions for oven temperature. Glassware and dark

cookware such as Ecko's Baker's Secret may require lowering the oven temperature by

25°F.

, , ,,, , , , , ,,

Cakes don't brown On • Incorrect rack position. • Temperature set too low.• Overmixing. • Too much liquid. • Pan

top. size too large or too little batter in pan. • Oven door opened too often.

, , i ,,,,,,,,,,,,....................................................... ,,

Excessive shrinkage. • TOOlittle leavening. • Overmixing. • Pan too large. • Temperature set too high. • Baking

time too long. • Pans too close to each other or oven walls.

,, , , ,

Uneven texture. • Too much liquid. ,, Undermixing. • Temperature set too low. • Baking time too short.

Cakes have tunnels. . Not enough shortening. • Too much baking powder. • Overmixing or at too high a speed.

• Temperature set too high.

Cake not done in • Temperature set too high. • Pan too small. • Baking time too short.

middle.

If additional ingredients were added to mix or recipe, expect cooking time to increase.

, , , , , , .................., , ,

Pie crust edges too ,,,Temperature set too high. • Pans touching each other or oven walls. • Edges of crust too

brown, thin; shield with foil.

, , , , , , , ,, , ,,

Pies don't brown on • Used shiny metal pans. • Temperature set too low. • Incorrect rack position.

bottom. • Some frozen pies should be placed on a cookie sheet, check package directions.

i i i i J, , i , ,,,, i ,,, ,, , , , , , , ,,,

Pies have soaked crust. • Temperature too low at start of baking. • Fillingtoo juicy. • Used shiny metal pans.

I ¸ i i !ii!ii!!!/

BROILING .......

Broiling is a method of cooking tender meats by direct

heat, The cooking time is determined by the distance

between the meat and the oven burner, the desired

degree of doneness and the thickness of the meat.

Broiling Tips

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

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

coo!. For darker browning, place meat closer to the oven

burner, Place meat further down if you wish meat to be

well done or ff excessive smoking or flaring occurs.

To Set Oven To Broil:

1. Press the BROIL pad.

• 000 will appear in the display.

• BROIL indicator will flash in the display.

2. Press the • pad to select HI BROIL for normal

broiling or press the _!r pad to select LO BROIL for low

temperature broiling,

3. Follow the suggested times in the chart below.

• Turn meat once about half way through cooking.

• Check for doneness by cutting a slit in the meat near

the center for desired color.

4. At the end of cooking, remove the broiler pan and press

the CANCEL pad.

° The current time of day will reappear in the display.

Use HI BROIL for most broil operations.

Select LO BROIL when broiling longer cooking foods such

as poultry. The lower temperature allows food to cook to

the well done stage without excessive browning. Cooking

time will increase if LO BROIL is selected.

See Care and Cleaning Chart on page 15 for instructions

on cleaning the broiler pan and insert.

TYPE OF FOOD

, ,,,,,........... ,, ,, ,

BACON

BEEF

Steaks 1-inch thick

CHICKEN

Pieces

FISH

Fillets

.... = ......

DONENESS

Well Done

Medium

Well Done

Flaky

Well Done

RACK

#3 or #4

Steaks, 1-inch thick

GROUND BEEF PATTIES

3/4-inch thick

PORK CHOPS

1-inch thick

TOTAL TIME

BROIL

6 to 10 minutes

BROIL

15 to 20 minutes

BROIL

20 to 25 minutes

LO BROIL

30 to 45 minutes

BROIL

8 to 12 minutes

BROIL

12 to 15 minutes

BROIL

15 to 20 minutes

Well Done

....... | ......

BROIL

20 to 30 minutes

ABOUT CLEANING PRODUCTS ......

Read and carefully follow the manufacturer's instructions.

Test a small inconspicuous area using a very light

pressure to see if the surface may scratch or discolor.

This is particularly important for porcelain enamel, highly

polished or shiny metal or plastic surfaces, and painted

surfaces.

Glass Cleaners - Ben Ami, Cinch, Glass Plus, Windex.

Dishwashing Liquid Detergents - Dawn, Dove, Ivory,

Joy.

Mild Liquid Spray Cleaners - Fantastik, Formula 409.

Non-Abrasive Cleaners - Bon Ami, paste of baking

soda and water.

Mildly Abrasive Powder or Liquid All Purpose

Cleansers - Ajax, Barkeepers Friend, Cameo, Comet,

Soft Scrub, Elco Cleaner Conditioner.

Non-Abrasive or Scratchless Plastic or Nylon

Scouring Pads or Sponges - Chore Boy Plastic

Cleaning Puff, Scrunge Scrub Sponges, or Scotch-Brite

No Scratch, Cookware or Kitchen Sponge.

Abrasive Scouring Pads - S.O.S., Brillo Steel Wool

Soap, Scotch-Brite Pads.

(Brand names fortheabovecleaning productsareregistered

trademarksof therespectivemanufacturers.)

• Be sure appliance is off and all parts are cool

before handling or cleaning. This is to avoid

damage and possible burns.

• If a part is removed, be sure it is correctly

replaced.

• To prevent staining or discoloration, clean

appliance after each use.

' cARE AND CLONING CAA_'

PARTS

Baked enamel

or painted

• Backguard

panels

• Broiler door

• Oven door

• Range front

frame behind

broiler door

• Side panels

Broiler pan and •

insert

CLEANING AGENTS

o Soap and water

• Mild liquid cleaner

• Glass cleaner

Soap and water

Plastic scouring pad

Soap-filled scouring pad

Dishwasher

Burner box

• Soap and water

• Paste of baking soda

and water

• Non-abrasive plastic pad

or sponge

• Liquid cleaner

• Glass cleaner

, ,, DIRECT!ONS ..............

Use a dry towel or cloth to wipe up spills, especially acid (milk,

lemon juice, fruit, mustard, tomato sauce) or sugary spills. Surface

may discolor or dull ifsoil is not immediately removed. This is

especially important for white surfaces.

When surface is cool, wash with warm soapy water, rinse and dry.

For stubborn soil, use non-abrasive cleaning agents such as baking

soda paste or Bon Ami. If desired, a thin coat of mild appliance wax

can be used to protect the side panels. A glass cleaner can be

used to add "shine" to the surface.

NOTE: Do not use abrasive, caustic or harsh cleaning agents such

as steel wool pads or oven cleaners. These products will scratch or

permanently damage the surface.

NOTE: Never wipe a warm or hot surface with a damp cloth as this

may damage the surface and may cause a steam burn.

Remove from broiling compartment after use. Cool then pour off

grease. Place soapy cloth over insert and pan; let soak to loosen

soil. Wash in warm soapy water. Use soap-filled scouring pad to

remove stubborn soil. Clean in dishwasher if desired.

NOTE: For easier cleanup, spray insertwith a non-stick vegetable

coating and line broiler pan with aluminum foil.

Burner box, for freestanding ranges with conventional burners, is

located under lift-up cooktop. Clean frequently to remove spillovers.

If soil is not removed and is allowed to accumulate, it may damage

the finish. To clean remove grates and surface burners and clean

with soap and water, rinse and dry. NOTE: Cooktop does not lift-up

on these models: freestanding range with sealed burner cooktop

and slide-in ranges.

/,iiiii¸¸ iiiii!ii

' _ CARE AND CLEANING _CHART

PARTS DIRECTIONS

, ,,,,.....

Chrome drip

bowls,

if equipped

Continuous

clean oven,

if equipped

• Oven cavity

Control knobs

Glass

• Oven window

CLEANING AGENTS

, , ,.......... , ,,,,,,,,,,,,,,, ,, , ,,,.....

• Soap and water

• Paste of baking soda and

Grates

water

• Plastic scouring pad

Cleaning action begins

whenever the oven is on. The

oven must be used for

cleaning to take place. Higher

oven temperatures and longer

baking times speed the

cleaning action.

,, , ,,,,,,,,,,,,

• Soap and water

• Paste of baking soda and

water

• Glass cleaner

• Soap and water

• Non-abrasive plastic pad

,,,,, ....... , ...............

• Soap and water

• Glass cleaner

• Plastic or non-abrasive

pad or sponge

Metal finishes

such as

brushed alumi-

num, or chrome

• Backguard

• Cooktop

• Oven door

• Storage door

• Trim parts

Clean bowls after each use with soap and water. Remove stubborn

stains with baking soda paste and plastic scouring pad. To prevent

scratching the finish, do not use abrasive cleaning agents. Rinse,

dry and replace.

NOTE: Bowls can permanently discolor over time or if exposed to

excessive heat or if soil is allowed to bake on. The discoloration will

not affect the cooking performance.

Do not use paper towels, cloths, or sponges because the oven walls

are porous and particles of these materials will rub off on the walls.

Brush off heavy soil with a nylon or plastic pad. Rinse area with

clean water only. Do not use any type of oven cleaner, cleanser or

detergent on this surface.

,,,_ i, , ,,,i,, ,

To remove knobs for cleaning, gently pull forward. Wash in mild

detergent and water. Do not soak knobs in water. Do not use

abrasive cleaning agents. They will scratch finish and remove

markings. Rinse dry and replace. Turn ON each burner to see if

knobs have been replaced correctly.

Wash with soap and water. Use a glass cleaner and a soft cloth after

cleaning. Remove stubborn soil with paste of baking soda and

water. Rinse with a cloth wrung out in clear water. Dry. Do not use

abrasive materials such as scouring pads, steel wool or powdered

cleaning agents. NOTE: To avoid inside staining of oven door glass,

do not oversaturate cloth,

, ,, | ............. , , ,,,,,,,,,,,,,,,,,,,,, ,,,,, ,i,,,,,,,,,,,,, ,, ,,, ,

Grates are made of porcelain-coated steel. They can be cleaned at

the sink with soap and water or in the dishwasher. To clean baked

on soil, place a damp soapy paper towel over the grate and let stand

for 30 minutes. Use a non-abrasive plastic pad to scour stubborn

soil.

NOTE: Never operate burner without a grate in place. To protect the

porcelain finish on the grate from excessive heat, never operate

surface burner without a cooking utensil on the grate. It is normal for

grates to lose their shine over a period of time.

Wash with soap and water or a glass cleaner and a soft cloth. To

prevent scratching or dulling of the finish, do not use mildly abrasive,

abrasive, or harsh cleaners, or caustic cleaners such as oven

cleaners. To clean brushed aluminum: Use only soap and water or

a soft cloth and glass cleaner to prevent scratching or dulling of the

finish. To clean brushed chrome cooktop or door: Use a paste of

baking soda and water and a soft cloth. Rub with the grain to

prevent scratching, dulling or streaking of the finish. Use a soft cloth

and mineral oil to restore luster or to remove finger prints or

smudges. Clean with an automotive chrome cleaner or polisher.

CARE AND C_N_ CHART

PARTS CLEANING AGENTS

Oven bottom

Oven racks

Plastic finishes

• Door handles

• Backguard

trim

• Knobs

• End caps

Porcelain

enamel

• Backguard

• Cooktop

• Inner oven &

broiler door

panel

• Manifold panel

• Oven cavity

• Oven bottom

Silicone rubber

• Door gasket

Surface burners

• Conventional

• Sealed

• Soap and water

• Cleansing powders

• Plastic pad

• Soap filled scouring pad

• Soap and water

• Non-abrasive plastic pad

or sponge

• Glass cleaner

• Soap and water

• Mild abrasive cleaners

• Plastic pad

• Oven cleaner, oven only

• Soap filled scouring pad

DIRECTIONS

Proiect the p0'rcelain enamel oven bosom by (1) using large enough

cookware to prevent boilovers; (2) placing a piece of aluminum foil,

that is slightly larger than the cookware, on the lower rack. NEVER

place foil directly on the oven bottom as foil may melt onto oven bot-

tom. Protect oven bottom against acid spills (milk, cheese, tomato,

lemon juice, etc.) or sugary spills (pie filling) as they may pit or dis-

color the oven bottom. See porcelain enamel for additional informa-

tion.

Clean with soapy water. Remove stubborn soil with cleansing

powder or soap filled scouring pad. Rinse and dry. NOTE: If racks

become difficult to slide, a thin coat of vegetable oil on the underside

of the rack will make sliding easier.

When surface iscool, clean with soap and water; rinse, and dry. 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 marr finish. NOTE: To prevent

staining or discoloration, wipe up fat, grease or acid (tomato, lemon,

vinegar, milk,fruit juice, marinade) immediately with a dry paper

towel or cloth.

Clean porcelain with soap and water; rinse. Use cleansing powders

or a plastic scouring pad to remove stubborn soil. Wipe acid or

sugar stains as soon as area is cool as these stains may discolor or

etch the porcelain. Do not use metallic scouring pads as they will

scratch the porcelain.

To make cleaning the oven easier, place 1/2 cup household

ammonia in a shallow glass container and leave in a cold oven

overnight. The ammonia fumes will help loosen the burned on

grease and food. Oven cleaners can be used on the porcelain oven

only. Follow manufacturer's directions. If oven cleaner was used,

thoroughly rinse oven cavity and capillary tube which is located at

the top of the oven.

• Soap and water Wash with soap and water, rinse and dry. Do not remove door

gasket.

• Soap and water

• Paste of baking soda

and water

• Plastic scoudng sponge

or pad

• Mildly abrasive cleanser

All burners: For ease of cleaning, clean burners each time the

cooktop is used with warm soapy water. If a boilover occurs, remove

pan to another burner; cool burner and clean. To remove stubborn

soil, use a dry cloth and mildly abrasive cleanser. Use care to

prevent cleaner from clogging ports. Burner must be dry before use.

NOTE: Yellow tipping or distortion of the flame may occur untilthe

burner iscompletely dry.

Clean burner ports with a straight pin or small metal paper clip. Do

not enlarge or distort ports. Do not use a wooden toothpick as it may

break off and clog port. If portsare clogged or soiled, the burner

may not light properly or the flame may not be even.

Conventional burners: Dry burners in the oven set at 170°1=.

Sealed burners: Sealed burner can not be removed by the

consumer. When cleaning burner, use care to prevent damage to

the ignitor.Surface burner will not light properly if ignitor is damaged,

broken, soiled, or wet. When cleaning the ports, be sure to clean the

port directly below the ignitor.

COOKTOP

To prevent staining or discoloration, clean cooktop after

each use. Wipe acid or sugar stains as soon as the

cooktop has cooled as these stains may discolor or etch

the porcelain.

Freestanding ranges with conventional gas burners will

feature a lift-up cooktop.

The cooktop does NOT lift-up on these models:

• Freestanding range with sealed burner.

• Slide-in range with either conventional or sealed

burners.

To raise the "lift-up" cooktop: When cool, grasp the

front edge ofthe cooktop and gently lift up untilthe two

support rods, ff equipped, at the front of the cooktop snap

into place.

To lower the top: Hold the front edge of the cooktop and

carefully push back on each support rod, ifequipped, to

release the notched support. Then gently lower the top

into place. The support rods will slide into the cooktop

frame.

eU ,B

Burner grates must be properly

positioned before cooking. Burner grates

are durable but may gradually lose their

shine due to usage and high

temperatures.

Grates for the porcelain cooktop are

square. When installing square grates,

place indented sides together so straight

sides are at front and rear.

CAUTION: Do not operate a surface burner without a

pan on the grate. The porcelain finish on the grate may

chip without a pan to absorb the intense heat from the

burner flame.

UGh%if u!pp

Before replacing the light bulb DISCONNECT POWER 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 in the rocker switch located

on the backguard or on the manifold panel.

To replace oven light: Be sure bulb is cool. Use a dry

potholder, to prevent possible harm to hands, and very

carefully unscrew bulb.

Replace with a 40 watt appliance bulb and reconnect

power to the range. Reset the clock.

OVEN DOOR '

Do not place excessive weight on an open oven door or

stand on an open oven door as, in some cases, it could

cause the range to tip over, break the door or cause

serious injuryto the user.

When opening the oven door, allow steam and hot air to

escape before reaching in oven to check, add or remove

food.

Do not attempt to open or close door untilthe door is

completely seated on the hinge arms. Never turn on the

oven unless door is properly in place. When baking, be

sure the door is completely closed. Baking results will be

affected if the door is not securely closed.

OVEN WINDOW

To protect the oven door window:

1. Do not use abrasive cleaning agents such as steel

wool scouring pads or powdered cleansers as they

may scratch the glass.

2. Do not hit the glass with pots, pans, furniture, toys, or

other objects.

3. Do not close the oven door until the oven racks are in

place.

Scratching, hitting, jarring or stressing the glass may

weaken its structure causing an increased risk of

breakage at a later date.

When the range is new the door may feel "spongy" when

you close the door. This is normal and will become less

"spongy" with use.

To remove lift-off door: Open the door to the "stop"

position (opened about 6 inches) and grasp the door with

both hands at each side. Do not use the door handle to lift

the door. Lift up evenly until the door clears the hinge

arms.

OVEN BOTTOM

Protect oven bottom against excessive spillovers

especially acid or sugary spitlovers as they may discolor

the porcelain. Use the correct size cooking utensil to avoid

boi!overs. Never place cookware or aluminum foil directly

on the oven bottom.

To replace door: Grasp the door at each side, align slots

in the door with the hinge arms and slide the door down

ontothe hinge arms until completely seated on hinges.

CAUTION: Hinge arms are spring mounted and will

slam shut against the range if accidently hit. Never

place hand or fingers between the hinges and the

front oven frame. You could be injured if hinge snaps

back.

To remove: When cool, remove the oven racks. Slide the

two catches, located at each rear corner of the oven

bottom, toward the front of the oven.

Lift the rear edge of the oven bottom slightly. Then slide it

back until the front edge of the oven bottom clears the

oven front frame. Remove oven bottom from oven,

To replace: Fit the front edge of the oven bottom into the

front frame. Lower the rear of the oven bottom and slide

the two catches back to lock the oven bottom into place.

STORAGE DRAWER':

The storage drawer at the bottom of the range is safe and

convenient for storing metal and glass cookware. DO

NOT store plastic, paperware, food or flammable material

in this drawer. Remove drawer to clean under range.

PROPORTIONAL VALVE ADJUSTMENT

The LO setting should produce a stable flame when

turning the knob from HI to LO. On conventional surface

burners, the flame should be 1/8 inch or lower and must

be stable on all ports on LO setting. For sealed burners,

the flame should extend to the outer edge of the lip on the

burner cap on the LO setting.

To adjust: Operate burner on HI for about 5 minutes to

preheat burner cap. Turn knob back to LO; remove knob,

and insert a small screwdriver into the center of the valve

stem. Adjust flame size by turning adjustment screw in

either direction.

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: Fit the rollers located at the ends of the

drawer glides into the rails on the 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.

Some floors are not level.

For proper baking, your

range must be level.

Leveling legs are located

on each corner at the base

of the range. Level by

turning the legs. To prevent

range from accidently

tipping, range should be secured to the floor by sliding a

rear leveling leg into the anti-tip bracket supplied with the

range.

Flame must be of sufficient size to be stable on all burner

ports. If flame adjustment is needed, adjust ONLY on the

LO setting. Never adjust flame size on a higher setting.

NOTE: All gas adjustments should be done by a qualified

servicer only.

Appliances which require electrical power are

equipped with a three-prong grounding plug which

must be plugged directly into a properly grounded

three-hole 120 volt electrical outlet.

Always disconnect power to appliance before servicing,

The three-prong grounding plug offers protection against

shock hazards. Do not cut or remove the third

grounding prong from the power cord plug.

If an ungrounded, two-hole or other type electrical outlet

encountered, it is the personal responsibility of the

appliance owner to have the outlet replaced with a

properly grounded three-hole electrical outlet.

i i i, i ! , ,

PROBLEM

,, ,, ,,,,,,,,,,,,,,,,,

Surface burner fails to light.

CAUSE

, r ,,, , , , , , ,,,,,

a. power supply not connected.

b. clogged burner port(s).

c. surface control not completely

turned to the LITE position or turned

too quickly from the LITE position.

d. power failure (pilotless ignition).

i, ,, i, , ,, ,i , ,,,,,

Burner flame is uneven, a.

Surface burner flame lifts off port

or is yellow in color.

Surface burner ignitor producing a.

clicking sound.

.................................... ,u , ,, , i

Oven burner falls to light, a.

..... ,, i ,,,

Popping sound heard when

burner extinguishes.

Clock and/or oven light does not

work.

on sealed burner models: Burner

willnot light if the ignitor isdamaged,

soiled, wet or if the port directly be-

low the ignitor is blocked.

burner assembly incorrectly

installed.

,, r, ,,,,,,,,,, , , ,, ,

CORRECTION

a. connect power, check circuit

breaker or fuse box.

b. clean ports with straight pin or small

paper clip. See page 17 for cleaning

instructions.

c. turn control to the LITE position until

the burner ignites, then turn control

to desired flame size.

d. see page 6 to light burner during a

power failure.

e. clean and dry burner head. If broken

or damaged, call a serviceman.

f. see page 7.

clogged burner port(s), a. clean ports with straightpin.

, ,, ,, ,,..... ,, ,,

a. air/gas mixture not proper.

b. no pan in place.

NOTE: Lifting of flame is normal for

sealed burners. Some yellow tipping

with LP gas is normal and acceptable.

control knob is in the LITE position.

NOTE: The life ofthe ignition system

may be shortened ifthe knob is left

in the LITE position.

surface control switch is moist as a

result of cleaning the range.

malfunctioning switch.

power supply not connected.

power failure.

oven incorrectly set.

a. call serviceman to adjust burner.

b. always place pan on grate before

lighting burner.

NOTE: Be sure installer properly

adjusted range at time of installation.

a. be sure ALL surface burner control

knobs are in the OFF position or are

adjusted to the desired flame

setting.

b. allow switch to dry then relight

burner.

c. call serviceman to check.

a. connect power, check circuit

breaker or fuse box.

b. oven will not operate during a power

failure,

c. See page 11.

This is a normal sound that occurs with some types of gas when a hot burner is

turned off. The popping sound isnot a safety hazard and will not damage the

appliance.

, , ,,, , , , , ,, , , ,, ......... ,,,..........

a.power supply not connected.

b. bulb may be loose or burned out.

c. malfunctioning switch, starter or

ballast.

d. malfunctioning clock orloosewiring.

a. connect power supply, check circuit

breaker or fuse box.

b. tighten or replace light bulb.

c. call serviceman to check.

d. call serviceman to check.

(Continued next page)

, TRouB HOOT -IG CHART

PROBLEM CAUSE

Moisture condensation on oven

window, if equipped, when oven

is in use.

Baking results are not

satisfactory.

• browning istoo pale, too dark or

is uneven.

• food cooks unevenly.

• food is underdone or overdone,

Oven smokes excessively during

a broil operation.

a. it is normal for the window to fog

during the first few minutes the oven

is on.

b. cloth saturated with water is used to

clean the window.

a. oven not preheated or set at correct

temperature.

b. used incorrect rack position.

c. incorrect use of aluminum foil.

d. oven bottom incorrectly replaced.

e. oven thermostat sensing device is

out ofthe holdingclip(s).

a, food too close to burner.

b, meat has too much fat.

c. sauce applied too early or marinade

not completely drained,

soiled broiler pan,

broiler insert covered with aluminum

foil,

broiling compartment bottom is

soiled.

CORRECTION

,.,,,,, .,,,,,, .,,,,,.,,,,,

a. leave door ajar for one or two

minutesto allowmoisture toescape.

b, use a damp cloth to clean window to

prevent excess water from seeping

between the panels of glass.

a. preheat oven 10 to 15 minutes.

b. see page 12.

c. see page 10.

d. replace oven bottom correctly.

e. reinstallthermostat sensing device.

See Problem Chart on page 13 for

additional information.

,, ,,,,, ,, ,,,, , ,,, ,

a. move broiler pan down one rack

position.

b. trim fat.

c. apply sauce during last few minutes

of cooking, If meat has been

marinated, drain thoroughly before

cooking.

d. always clean broiler pan and insert

after each use.

e. never cover insert with foil as this

prevents fat from draining to pan

below.

f. clean broiling compartment,

Strong odor or light smoke This is normal for a new range and will disappear after a few uses. Opening a

when oven is turned on the first window or turning on a fan will help remove the smoke and odor.

few times.

, , ,, . , , , , ,,,,, ,,,, ,,,,, ,,,,, ,,...... ,,, ,,, ,,, ,,,, ,, ,,,, ,,,,, ,,,L ,,,, ,,,,,,

"F" plus a number appears in the This is a fault code. If a fault code appears in the display and a continuous beep

display sounds, press the CANCEL pad, Ifthe beeps continue, call an authorized servicer.

Follow these procedures to remove appliance for cleaning

or servicing:

1. Shut-off gas supply to appliance.

2. Disconnect electrical supply to appliance, if equipped.

3, Disconnect gas supply tubing to appliance.

4. Slide range forward to disengage range from the

anti-tip bracket. (See Installation Instructions for

location of bracket.)

5. Reverse procedure to reinstall. If gas line has been

disconnected, check for gas leaks after reconnection. A

qualified servicer should disconnect and reconnect the

gas supply. (See Installation Instructions for gas leak

test method,)

To prevent range from accidently tipping, range must be

secured to the floor by sliding rear leveling leg into an

anti-tip bracket supplied with the range.

WARNING: Possible risks may resultfrom abnormal i'

usage, including excessive loading of the oven door I

and of the risk of tip over, should the appliance not be

reinstalled according to the installation instructions.

COOKING APPLIANCE WARRANTY

FULL WARRANTY - Partsand Labor

For one (1) year from the date of original purchase date, any part which fails in normal home use will be

repaired or replaced free of charge,

LIMITED WARRANTY - Partsonly

For an additional four (4) years beyond the first year of the full warranty period - Parts listed below will be

repaired or replaced free of charge for the part itself, with the owner paying all other costs, including labor,

mileage, and transportation,

Gas sealed surface burner which fails in normal home use

Canadian Residents: The above warranties only cover an appliance installed in Canada that has been certified or

listed by appropriate test agencies for compliance to a National Standard of Canada unless the appliance was

brought into Canada due to transfer of residence from the United States to Canada.

The specificwarrantiesexpressedabove are theonly warrantiesprovidedby themanufacturer.These warrantiesgiveyouspecificlegal rights,and

you mayalsohaveotherrightswhichvaryfromstatetostate.

WHAT IS NOT COVERED BY THESE WARRANTIES:

1. Conditions and damages resulting from any of the

following:

a. Improper installation, delivery, or maintenance.

b. Any repair, modification, alteration or adjustment

not authorized by the manufacturer or an

authorized servicer.

c, Misuse, abuse, accidents or unreasonable use.

d. Incorrect electrical current, voltage or supply.

e. Improper setting of any control.

2. Warranties are void if the original serial numbers have

been removed, altered, or cannot be readily

determined.

3. Light bulbs.

4. Products purchased for commercial or industrial use.

5. The cost of service or service call to:

a. Correct installation errors.

b. Instruct the user on the proper use of the product.

c. Transport the appliance to a servicer.

6. Consequential or incidental damages sustained by

any person as a result of any breach of these

warranties.

Some states do not allow the exclusion or limitation of

consequential or incidental damages, so the above

exclusion may not apply to you.

HOW TO RECEIVE WARRANTY SERVICE:

1. For authorized service, contact the dealer from whom

you purchased the appliance, or call Maytag

Appliances Sales Company at: 1-800-688-1120.

2. If you are not able to satisfactorily resolve the

complaint with local response, call or write to:

Maytag Appliances Sales Company

Attn. CAIR Center

P.O. Box 2370

Cleveland, TN 37320-2370

1-800-688-1120

3. When requesting service, the following information

will be needed:

a. Your name, address and telephone number.

b. Model and serial numbers (found onthe data plate).

c. Name and address of dealer or servicer.

d. Proof of purchase date (sales receipt).

e. A clear description of the problem and service

history.

Warranty Part No.: 8109P087-60

(09-97-00)

PART

BroilerPan& Rack

Control Knobs

Grate

Exterior(Porcelain

enamel)

Glass

Metals

Interior

(standardclean)

Continuous Clean

Self Clean

SiliconeRubberDoor

Gaskets(standard&

continuousclean).

BraidedGaskets

CLEANINGAGENT

soap& water

scourpad

mildsoap& water

_spap& water

steelwool

soap& water

drytowel

soap &water

or glasscleaner

soap& water

chromecleaner

soap& water

commercialoven

cleaneror scouring

powder

detergentex. 409,

Fantastic

Janitor in a Drum

high heat

soap& water

INSTRUCTIONS

remove the broil pan immediately after broiling,

let cool slightly, sprinkle pan with soap and lay

wet paper towel in it - let stand a few minutes -

wash - scour if necessary - dry.

pull knobs off - wash gently and return to range

do not soak.

wash with soap - scour with cleanser or steel

wool - dry thoroughly.

wipe up spills immediately with paper towel when

surfaces are cool, wash with soap and polish with

dry cloth. DO NOT use abrasive cleaners.

wash with soap, polish with dry cloth or wash

with glass cleaner and paper towel.

wash, rinse, then'polish with dry cloth - DO NOT

use abrasives or other cleaners.

use a small glass of household ammonia - let

stand overnight inside your oven - then clean with

soap and water or use a cleaner following instru-

ctions on can - use the scouring pad on stubborn

soil - rub gently- rinse and wipe thoroughly with

one tbsp. vinegar to one cup of water - DONOT

MIX CLEANERS.

do not scrape - oven is always burning off soil -

if areas are heavily soiled, run over to lighten

spots or wash with detergent and plastic scour-

ing pad - DO NOT USEABRASIVE rinse and blot

dry.

lock in place according to direction in this manual

set selector and thermostat - oven will clean it-

self - wipe out ashes with damp cloth sponge.

wash with soap - rinse thoroughly.

DO NOT REMOVE.

DONOT CLEAN.

(self-clean)

OvenVent soap& water not removable- wash in place.

Racks soap& water wash and rinse- commercialcleanerscan dis-

commercialcleaner color your racks- test beforeusing.

Broil Drawer soap& water removedrawer- washinsoapandwater- DONOT

(noton self clean) USE ABRASIVE.

Uniburner soap& water ;removeuniburner- wash in soapandwater or

dishwasher.Usesmall wire to reopenholesfor

flame. _

CONSERVINGENERGY

1.Choosemediumweight metalcookwarewith flat bottoms,straightsidesandfitted covers.

2. Thesizeofthepanshouldcompletelycovertheheatedportionofyoursurfaceelement.Ongas

ranges,adjustyour flameto pansize.

3. Preheatpansonlywhenrecommendedandthensaveenergybyusingthepan immediately.

4. Usethe leastamountof liquidsor fats to shortencookingtimeandretainthemostvitamins

and minerals.

5.Start foodsonhigherheatthenturnthemdownoroffduringtheremainderofthecookingtime.

6.Properlyusedcooktopelementsorburnersaremoreefficientthan youroven-usethemwhen

applicable.

7. Heatthe pan- not theairTAlwaysplacetheutensilonsurfaceelementor burnergratebefore

turningit onandturn it off. Useresidualheatfromthepantofinishcookingbeforeremoving

pan.

8. Useonly refrigeratedor roomtemperaturefoodswhencooking.Thawfrozenfoods before

cooking.

9.Duringcookingorbaking,avoidfrequentdooropeningsorlidlifting,asitresultsinlossofheat

and unsatisfactoryresults.

10.Cookmorethan oneitemtogether- potatoes,vegetables,etc.canbecookedwiththemain

dish.

11.Doyour bakingdirectlyafter an ovenmeal to avoid reheatingthe oven.

12.Wheneverpossibleusecoverswhile cookingto retain heat.

SAVES

YOU

MONEY

IMPROVE COOKINGPERFORMANC

I II

SURFACECOOKING

COOKINGUTENSILS

should be heavy gauge and lined with

anothermetal.

1. Flat bottomutensils are the best and most

efficient in using theheatfrom the cooktop

(checkfor flatness by rotating a straight

edge ruler on the bottom of the pan,

checking for dips or unevenessas you

rotate).Unevenutensilscauseslowuneven

cooking.

G/ass ceramic's chief advantage is its

multiuses; it can go from freezer to top of

range or oven to table.

The correct heat setting for each utensil is

very important for good results - check

your cookware directions for

recommended heat setting for each pan.

'. Mediumweightutensilsare bestsuitedfor

cooking because they heat evenly and

quickly. Theyarealsolightweightandeasy

to handle even when full. Sauce pan and

broilerinformationlisted below.

A/uminum is moderately priced, light-

weight,and a goodconductorof heat.The

heavier the gauge (thickness), the more

durable.Aluminummaystainfrom mineral

in water and in foods.

Stain/ess stee/ is exceptionally durable,

easyto clean,anddoesn'treactwithfoods

or detergents. Because stainless steel

alQneisa relativelypoorconductorofheat,

it isusuallycombinedwith othermetalsto

provide moreeven heat distribution.

Castiron is heavy to handle, butdurable

and inexpensive.Cast iron heats slowly

and retains heat well. It tendsto rust and

alsoto discoloreggsand foods containing

acidsuchas wine or vinegar.

Copper is good looking, very expensive,

and an excellent conductor of heat. It

Utensils should have tightly secured

handlesmadeof a heat resistant material -

theyshouldbefree ofroughedges,cracks,

wells, etc. that would make them hard to

clean.

Tea pots may have a ledge or rim around

the bottom. If this ledge extends over the

heating element, or grate it can overheat

and damage the porcelain top and heat

element or grate.

METHODS

Baste- To moisten food while it cooks,so that

the surface doesn't dry out and flavor is

added. Melted fat, drippings, sauce and fruit

juice are the liquids generally used.

Blanch-To cook afew minutes inboiling water

either to help loosen the skin from some

foods, or as astop in preparing vegetables for

freezing.

SURFACECOOKING

Bell- Tocookfoodoverhighheat in liquidin

which bubblesrise constantlyto thesurface

and break.

Braise-Tocookfoodover lowheatina small

amountof liquidinacoveredpan.(Foodmay

ormaynotbebrownedfirst inasmallamount

of fat).

C|ramllize - Tostir inskillet over low heat until

it melts and develops characteristic flavor

and golden-brown color.

Deep-fry- To cook food in hotfat deep enough

for food to float on it.

Fry- To cookfood over highheat in a small

amount of fat. See also deep-fry, pan-fry,

saute.

Pan- To cook, covered, in very small amount

of liquid.

Pan-broil-To cook food, uncovered, over high

heat on ungreased or lightly greased hot

surface, pouring off accumulating fat.

Panfry- Tocookfoodoverhighheatinasmall

amountof fat.

Parboil- To boil until partially cooked, usually

before completing cooking by another

method.

Poach - To cook food over low heat in

simmering liquid.

Preesure-uok- To cook in steam underhigh

pressure,usinga specialsaucepan.

Saute-Tobrownquicklyinasmallamountof

fat, with frequent turning. Used as a verb

meaningto fry in a small amountof fat.

Sear - To brown the surface of meat by the

short application of intense heat. Meat is

seared for the purpose of developing flavor

and improving appearance.

Scald- To heat liquid just to below the boiling

point.

Simmer-To cook food over low heat in aliquid

just below the boiling point in which bubbles

form slowly and collapse just below the

surface.

Steam-Tocookfoodonarackorina colander

in a coveredpan over steaminghotwater.

Stew - To cook food over low heat in a

simmeringliquid.

Stir-fry- To cook sliced food quickly Chinese-

style in a skillet or wok.

UTENSILS

BAKING

1. Use the size utensilrecommendedin the

recipe- DONOToverorunderfilltheutensil.

Always allow for expansionof foodsor

liquids.

HOWTOMEASUREPANS

Be sure your pans are the kind and size

specified in the recipe.The size of some

cookware is expressedin liquidmeasure-

mentat its levelfull capacity.

Measure hip inside of bake- Sizes for skillets ar frypans

wartfar length,widther andGriddlesarestatedas the

diameter;,measure perpendl- top wtside dimensions,ox-

cuiar inside far depth, cluslvt of handles,

2. Whenusingmorethanoneutensilinoven,

staggerthem on the samerack or ontwo

racks sothat oneis notdirectlybelowthe

other- makesurethatthepansdonottouch

and are at least 11hto 2 inchesaway from

the ovenwalls and otherpans.

NUMBER

OFPANS

3-4

RACK

POSITION

2or3

PLACEMENT

center

oppositecornersand at

least 11hto 2 inches

apart.

oppositecorneron two

racks sothat no pan is

aboveorbelowtheother.

3. Choosethecorrectutensilforwhat youare

baking.

a. Shinyutensils- reflectheatthebestand

will producea lightevencrustoncakes

and pies.

b. Rough,dark or dull utensils- absorb

heatandwill produceaheavier,darker

crust.

c.Glassutensils-absorbheat- youshould

turnyourovendown25° lowerthanthe

suggested temperature when using

glass- they producea heaviercrust.

METHODS

Bake- To cook by dry indirect heat until food

begins to brown or dry the exterior surface

and interior hasreacheddesired temperature.

Defrostor Thaw - To melt ice crystals from

frozenfoodsby placingin a warm oven.

a. Placein deeppanto catch run-off.

b. Place in 150°F oven (most foods defrost

approximately four times faster than at

roomtemperature).

c. Cookfoodsimmediatelyafter defrosting.

d. NEVERrefreeze.

Rout - To bake slowly, (at approximately

325°F) tender cuts of meats, in an uncovered

pan.

a. Calculate cooking time per pound.

b. Set meat fat side up so it will baste itself.

c. Place on lowest shelf.

d. Insert meat thermometer to measure

internal temperature.

e. Allow meat to stand 15-20minutes, before

carving. The internal temperature will rise

5°F during standing time.

BAKING

RACKPOSITIONS

It is importantto cookfoods on the proper

rack.

* Checkrack positionbeforeany baking.

* Always changeracks while ovenis cold,

HIGHEST

MED.HI

MED.LOW

LOWEST

4th position

3rd position

2nd position

1st position

i , i {1

I"__ 3,4pos,t,o_-4 __._ I

TYPEOFBAKIN6 RACKPOSITION REASON

Angelfood #1

Biscuits,cookies 2 or 3

Cakes- casseroles

Frozenpies

,11,,,,i i ii

Muffinsandbreads

2or3

oncookiesheet#1

2or3

i ,,,i ii

Heat mustbe ableto deflect to

browntop.

Middlepositionallows for the

mostcirculationand oven

heating.

Heat mustbeable to deflectto

browntop crust.

Middlepositionallows most

circulationand even heating.

Roasting

Turkeyor

largeroast

h........

2or3

Allowseasyaccessfor basting.

I I

IIIII

I II IIIIIIII IIIII I II I I II

ROASTINGCHARI

IIIHIIIIII II IIIIIIII II _ I

(OVENTEMPERATURE325°)

CUT

,,,,,

Rib

Boneless Rib

RolledRump

(highquality)

,,, i iii1,11 ,i iii i, , i iii

Sirloin Tip

Pork(fresh)Loin

BonelssHam

Cookbeforeeatingham

Precookedham

Shoulderpicnicham

Lamb Leg

Shoulder (whole)

Shoulder (boned)

Veal

Leg.lamb shoulder

Poultry

Chicken

Turkey

APPROX.WEIGHT

6to 8 pounds

APPROX.MIN.

PERLB.

23-25

27-30

32-35

26-32

34-38

40,42

25-30

35-40

30-35

35-40

-45

-30

-20

14- 18

25-35

INTERNAL

MEATTEMP.

140Rare

160Med.

170Well

140

160

170

150- 170

4 to 6 pounds

3'/4to 4 pounds

3 to 5 pounds

5-7

2-5 30

H i

Under10pounds 20

10- 15 17

5 to 8 pounds

3 to 5 pounds

6 to 8 pounds

3 to 5 pounds

Over5 pounds

30-35

40-45

30-40

25-35

140- 170

170

155- 160

130

170

170- 180

170-190

170- 180

6 to 16pounds

16to 20 pounds

Over20 pounds

30-40

35-40

20-25

18 - 20

15- 18

185- 190

100- 185

180- 185

,tt

(inthigh)

I ill I

BROILING

UTENSILS- Broilingpanandgrid (includedin

oven)and deepmetal pan with rack.

BROILINGMETHOD- Broiling is a method of

cooking tender foods by direct heat under the

burner. Generally, the distance between the

meat and the burner and broiling time

regulates degree of doneness.

Any steak for broilingshouldbe at least _

inchthick. Thinnercuts will be donebefore

they are brown and should be pan broiled

instead.

Veal and Pork should not be broiled;veal

becauseit is too lean; and pork because it

requires long, slow cooking to be eaten

safely.

Fish needsto be brushed in oil before broiling

and placed skin side down in greased broiler

pan.

Chickenneeds to be less than 3 lbs. and

occassionallybasted with fat (will need a

lower racksetting).

a. Prepare meat - remove excessfat from

meat and slash remaining fat being

carefulnotto cutintomeat- thiswill help

excessfat to drain and keepsmeatfrom

curling.

b. Positionracksothat meatwill beapproxi-

matelyI inchfromthebroiler.Ifyounotice

an excessiveamountof smoke,the rack

has beenplacedtoo closeto the broiler.

Turnselectordialto broil,turnthermostat

dial to broil - preheat is not necessary

except for charcoal exterior with rare

interior(steaks)preheat5 - 10 minutes.

Broilingshouldbedonewiththeovendoor

openonelectricovensanddoorshutongas

ovens.

Follow suggestedtimes on broil chart-

meat should be turned once about half

way throughbroilingtime.

Checkthe donenessbycuttingslit in meat

near centerfor desiredcolor.

Remove broiler pan immediately after

broilingso that drippingwill not bake on

and causemessyclean up.

EASYCLEANING

Allow to cool slightly then:

1. Remove broiler pan immediately after

broiling.

2. Drain drippings.

3. Sprinkle with soap and cover bottom with

wet paper towel - this will soften baked on

foods and make clean up easy.

BROILINGCHART

Thetimesgiveninthechartshouldbeusedonlyasa guide.Increaseordecreasebroilingtimesto

suit individualtastefor aloneness.

FOOD

, i,,i ,,

BeefSteaks

Frozen

BeefSteaks

Fresh

ChickenBroiler

Split &Quartered

FishFillets

Fresh

Frozen

i .i

Hamburger

Fresh

,unlm,

Hamburger

Frozen

Hamslice

precooked

Lamb Chops

Fresh

Frozen

Liver-Fresh

=l ,,

Lobster Fresh

Frozen

THICKNESS&

QUANTITY

8 slices

3/4"

,,i

i,i

HHHI

1/2"

OONENESS

crisp

more crisp

rare

medium

well

rare

medium

well

rare

medium

well

180°

internal

rare

medium

well

SlOE

5-6

7-8

10-11

6-7

8-9

16-17

8-9

11-12

18-20

20 skin

down

6-7

8-9

5-6

6-7

9-10

MIN.COOKTIME

SlOE2

3-4

3-5

6-8

4-5

6-7

10-12

6-8

10-12

15-18

15skin

i,imm

4-5

5-7

1/2"

3/4"

112"- 3/4"

7 oz.

medium

150-160

internal

medium

well

medium

9-10

6-8

8-9

shell up

7-8

14-16

4-5

5-6

3-5

6-7

3-4

shelldown

6-7

11-12

TOTAL

8-10

10-13

16-19

10-12

14-16

26-29

14-17

21-20

33-38

10-12

13-16

9-11

10-12

14-16

iH ,i

14-16

16-18

9-13

14-16

7-8

13-15

25-28

II I

COOKINGTERMS

BAKINGPOWDER- A leavening agent which.

makes foods rise when they are baked. It is a

combination of baking soda, a dry acid or

acid salt and starch or flour. The acid

ingredient reacts with the baking soda to

produce gas bubbles in the mixture. Double-

acting baking powder produces gas bubbles

twice: first during mixing and second during

baking.

BAKINGSODA - An essential ingredient of

baking powder, may be used alone as a

leavening agent in mixtures containing an

acid ingredient such as buttermilk or in

combination with baking powder. Mixtures

containing baking soda should be baked as

soon as mixed, since the soda starts to react

as soon as it comes in contact with the liquid.

BARBECUE.To roast or broil food on a rack or

spit over coals, or under a heat unit. The food

is usually brushed with a highly seasoned

sauce during the last of the cooking time.

BRUSHWITH- To use a pastry brush to spread

food lightly with liquid such as salad oil,

melted fat, milk, heavy cream or beaten egg.

CHOP- To cut food into small pieces with a

knife, blender or food processor.

COAT- To sprinkle food with, or dip it into,

flour, sauce, etc., until covered.

CUBE-

1. To cut food into small cubes(about _hinch).

2. Tocut surface of meat incheckered pattern

to increase tenderness by breaking tough

meat fibers.

CUTIN - To distribute solid fat in flour or flour

mixture byusingpastry blender ortwo knives

scissor-fashion until flour-coated fat

particles are of desired size.

DICE- To cut food into very small pieces

(about1/4 inch).

BATTER- A mixture of fairly thin consistency,

made of flour, liquid and other ingredients.

BEAT- To make a mixture smooth with rapid,

regular motion using a wire whisk, spoon,

hand beater or mixer. When using a spoon,

the mixture should be lifted up and over with

each stroke.

BLEND- To mix thoroughly two or more

ingredients;or to preparefood inblender until

pureed, chopped, etc., as desired.

BREAD- To coat with breadcrumbs,cracker

crumbs or cornmeal. Food may first be

floured,then dipped in beatenegg or other

liquidto helpcrumbsto adhere.

DICINGANONION-Cutonionin half lengthwise,

with cut sidedown, cutonion crosswise in1/4

inch thick slices.

Hold onionfirmly and give quarter turn;cut in

1/4 inch pieces. Repeatwith other onionhalf.

BROIL- To cook food by direct heat on a rack

or spit.

TERMS

IIIIIIIIIIIIIIII

DRAW- To removeentrailsfrom, and clean,

poultry or game. Drawn fish are wholefish

that have beencleaned(eviscerated)butnot

boned.

DOT - To scatter bits, as of butter or

margarine,oversurfaceof food.

DREDGE- Tocoverorcoatfood,aswithflour,

cornmeal,etc.

then intoa choiceofsauces.Dessertfondues

includechocolateorothersaucesfordipping

chunksof poundcakeor fruit. The termalso

denotesa bakedmaindishmadewithcheese,

milk and bread.

GELATIN- Available as unflavoredand fruit-

flavored.Theyare not interchangeable.

GLACE-1.Glazed,aswithafrosting.2.Frozen.

DRESS- To mix salad or other food with

dressingor sauce.

GIWL1.TOcoatwitha glossymixture.2.Con-

centratedstock usedto add flavor.

DRIPPINGS- Fat andjuicegivenoffbymeator

poultryas it cooks.

FLAME- To ignite warmed alcoholic beverage

poured over food. Also known as flambe.

FLOUR- 1.All-purpose.Madefromavarietyof

wheats, it producesgood resultsfor a wide

varietyof bakedgoods.Whole-wheatflouris

milledfromtheentirewheatkernelwhilerye

flourismilledfromthe ryekernel.Cakeflour

is milledespeciallyfor cakesand otherlight

bakedproducts.For bestresultsalways use

the flour called for in the recipe.In recipes

calling for all-purposeand whole wheat or

rye, acertainproportionofall-purposetothe

otherflourisneededfor bestresults;sodon't

substituteflour. 2. To coatlightlywithflour.

FLUTE- To makedecorativeindentations.

FOLDIN-To combinedelicateingredientssuch

as whippedcreamor beateneggwhiteswith

otherfoodsbyusinga gentle,circularmotion

to cutdownintothemixture,slideacrossthe

bottom of the bowl to bring some of the

mixtureup and over the surface.

FONDUE- Most often a dish of hot melted

cheese and wine, into which bread is dipped

and theneaten. For meat fondues, at thetable,

cubes of meat are dipped in hot fat to cook,

GRATE- To rub food on a grater (or chopin

blenderor food processor)to producefine,

mediumor coarseparticles.

6RATIN-A Frenchtermdefininga browncrust

formed by bakingor broilingbreadcrumbs,

cheese, butter or a mixture on top of a

casseroleor otherdish.

GREASE- To rub surface ofdish orpan with fat,

to keep food from sticking.

GARNISH- Toadd a decorativetouchtofood,

as with parsley, croutons or prepared

vegetables.

GRILL- To cook food on a rack by direct heat;

also the appliance orutensil usedfor this type

of cooking.

GRIND- Toreduceto particlesinfoodgrinder,

blenderor food processor.

KNEAD- To work a food mixture (usually

dough) with a press-fold motion.

LUKEWARM- At a temperature of about 95°F.

Lukewarm food feels neither warm nor cold

when in contact with inside of the wrist.

MARBLED- Term used to describe meat with

visible fat running through the lean.

I I IIIIIJllIIIIIIIIIIIIII III

TERMS

HI III

IIIIIIIIIIIIIIIIIIIIIIIII

MARGARINE- Comes in several forms. Regular

margarine with 80 percent fat is interchange-

able with butter in recipes.

MARINADE-A seasonedliquid,inwhichfoodis

soakedto enhanceflavor.

MARINATE- To soak in a marinade.

MEAT TENDERIZER- Papain from natural

tenderizerssuchas papayaisusedto soften

meat tissue. It is usually sprinkled on the

meatbeforemeat is cooked.

MERINGUE- Mixture of stiffly beaten egg

whites and sugar. Also the cooked soft

mixture on desserts or the cooked "hard"

mixtureas a dessertshell.

MINCE- Tocut intovery small pieces,using

knife, food grinder or blender, or food

processor.

PEEL-To removeoutercoveringoffoodsby

trimmingawaywithknifeorvegetablepeeler,

or by pullingoff.

POT-ROAST- Tocooklarge piecesof meator

poultry by braising;alsocertain meatcuts.

PREHEAT- To heat oven to desired

temperaturebeforeputting foodinto bake.

PUNCHDOWN-Todeflatea risenyeastdough

by pushingit downwith the fist.

PUREE- 1.Athickmixturemadefromapureed

vegetable base.2. To pressfood througha

finesieveorfoodmill,orto blendin blenderor

foodprocesserto a smooth,thick mixture.

PIT - To remove seed from whole fruit.

SCORE- 1. To cut shallow slits in surface of

food to increase tenderness or to prevent fat

covering from curling. 2. To decorate.

SHRED- To cut food into slivers or slender

pieces, usinga knife or shredder.

SHUCK- To removemeat of oysters,clams,

etc. from their shellsor to removethe husk

fromcorn.

SKIM-To removefat orscumfromsurfaceof

food.

TOSS - To mix foods lightly with a lifting

motion, using two forks or spoons.

TRUSS- To secure poultry with string or

skewers,to hold its shapewhilecooking.

VINEGAR- An acid liquid usedfor flavoring and

preserving. Among the types: Cider vinegar,

made from apple juice, has a mellow fruit

flavor; distilled white vinegar, usually made

from grain alcohol; herb vinegars flavored

with herbs; and red or white wine vinegars

which also may be flavored with garlic.

WHIP-To beatrapidlywithmixer,wirewhisk

or hand beater, to incorporate air and

increasevolume.

YEAST-Micro-organismsthatproducecarbon

dioxide and alcoholfrom carbohydratesto

causebakedgoodsto rise,fruitsto ferment,

etc.

Dash

1 tablespoon

1/4 cup

1/3 cup

1/2 cup

1 cup

ii,

1 pint

! quart

1 gallon

I peck

,,,,,,,,,,,,,,

1 bushel

1 pound

EQUIVALENTMEASURES

2 to 3 drops or less than 1/8 teaspoon

3 teaspoons

4 tablespoons

5 tablespoonsplus 1 teaspoon

8 tablespoons

16 tablespoons

2 cups

4 cups

4 quarts

8 quarts

4 pecks

16 ounces

BAKINGPAN EQUIVALENTS

4 - CUP BAKINGDISH:

9 inch pie plate

9 x 1¼ inch layer cake pan

7% x 3% x 21/, inch loaf pan

6 - CUPBAKINGDISH:

8 or 9 x 11hinch layer cake pan

10 inch pie plate

81hx 31/tx 2 2/8 inch loaf pan

8 - CUPBAKINGDISH:

8 x 8 x 2 inch square pan

11x 7 x 11/2inch baking pan

9 x 5 x 3 inch loaf pan

10- CUPBAKINGDISH:

9 x 9 x 2 inch square pan

11_/_x 71h x 13/4inch baking pan

15 x 10 x 1 inch jelly roll pan

12 - CUPBAKINGDISHANDOVER:

131hx 81hx 2 inch glass baking pan - 12 cups

13 x 8 x 2 inch metal baking pan - 15 cups

14 x lO_hx 2% inch roasting pan - 19 cups

I IIIIIIIIIIIIII IIIIIIIIII IIIIIIII IIIIIII I II

I CAUSE & CORRECTION

iiiiiiii

PROBLEM

BROWNIN6:

Uneven bottom browning

CAUSE

1. Dented or warped pan.

2. Oven not preheated.

Too brown on bottom

Too brown on top.

Crack on top.

Crumbly or dry.

3. Range not level.

1. Improper rack placement.

2. Oven door has been opened

too often.

3. Oven not preheated.

4. Panstouchingwalls or other

pans.

5. Warped, dark or dull finished

pan (include glass).

1. Oven doors open too often.

2. 0vermeasuring.

(fats-sugars-liquids).

3. Oven temp. too low.

4. Pan size too large.

1. Oven temperature too high.

2. 0vermeasuring.

i i ii

1. Oven temp. too high.

2. Over baking.

3. Over measuring.

CORRECTION

iiii,,,z

1. Use even bottomed pan.

2. Preheat to desired temp.

before adding food.

3. Adjust leg levelers (see

Use and Care).

1. Check for correct rack posi-

tion before starting while

oven is cold.

2. Opendooronly afterfoodhas

been baked for shortest re-

commendedbaking time.

3. Preheatto desiredtemp. be-

fore adding foods.

4. Pans should not be closer

than 11hto 2 inches from

each other or oven walls.

5. Use even bottomed,shiney

pans for light browning.

1. opendooronlyafterfoodhas

been baked for shortest re-

commendedbaking time.

2. Use standard measuring

cups.

3. Doublecheckrecipe for cor-

rect oven temperature.

4. Usepan sizerecommendedin

recipe. ..............

1. Doublecheckrecipe for cor-

rect oven temperature.

2. Use standard measuring

Cups.

N,H II mll I

1. Doublecheck recipefor cor-

rect oven temp. - excess

heat dries food.

2. Check foods after shortest

baking time.

3. Use standard measuring

cups.

PROBLEM

Fallen

i, ,,,,

Flat

un i ill l ii i

Mound or peaked center

Shrinkage (more than

necessary).---=_

CAUSE

1. Ovendooropenedtoo soon.

Oven temperaturetoo low.

Old or too little baking

powder.

Too much batter or too little

pan.

Too muchor too little liquid.

Under baked.

1. Improper rack placement.

2, Old or too little baking

powder.

3. Oven temperature too high

or too low.

4. Pan too large for amount ol

batter.

5. Too muchor too little liquid.

1. Baking time too long.

2. Oven temperature too high.

3. Pan too large or too small

4. Pans touching walls or

other pans.

5. Too little liquid.

1. Baking time too long.

2. Oven temperature too high

3. Panstouchingwalls or othe

pans.

CORRECTION

1. Check food only after the

shortest recommended

baking time.

2. Check recipe for correct

oven temperature.

3. Use standard measuring

utensils.

4. Use correct pan size.

5. Use standard measuring

utensils.

6. Check food after shortest

recommendedbaking time.

1. Check rack position, before

starting and while oven is

still cold.

2. Use standard measuring

utensil.

3. Checkrecipefor correctoven

temp. and correct type of

utensil (glass utensils) re-

quire lower temperature.

4. Use recommendedbaking

utensil.

5. Use standard measuring

utensil.

1. Check food after shortestre-

commendedbaking time.

2. Check recipe for correct

oven temperature.

3. Use recommendedbaking

utensil.

4. Pans should not be closer

than 11/2to 2 inches.

5. Use standard measuring

utensils.

1. Check food after shortest

recommendedbaking time.

2. Check recipe for correct

oven temperature.

3. Pans should not be closer

than 11/2to 2 inches.

PROeLEM

Uneven top

Uneventexture holes

and tunnels.

CAUSE

roll IW ill

1. Pans touchingwails or other

pans.

2. Oven temperature too low,

3, Range not level.

4. Too much liquid.

5. Underbaking.

6. Undermixing.

1. Baking time too short,

2. Improper rack placement.

3. Not baking immediately

after mixing.

4. Oven temperature too high.

5. Too much baking powder.

6. Undermixing.

CORRECTION

1. Pans should not be closer

than 11hto 2 inches.

2, Check recipe for correct

oven temperature

3. Adjust leg levelers (consult

Use and Care Manual).

4. Use standard measuring

utensils.

5. Check food after shortest

recommendedbaking time,

6. Check recipe.

i i

1. Check foods after shortest

recommendedbaking time.

2. Check rack position before

starting and while oven is

cold.

3. Always bake immediately,

4, Check recipe for correct

oven temperature.

5. Use standard measuring

utensils,

6. Use standard measuring

utensils.

SERVICING

BEFOREYOUCALLA SERVICETECHNICIANCHECKTHEFOLLOWING

SOMEORNONEOFYOURRANGEOPERATES:

Is your range plug disconnected from the electrical outlet?

Are your house fuses blown?

Is your circuit breaker tripped?

is the range plug loose or improperly plugged?

ELEMENTWON'THEAT:ISURFACEUNITS ONLY)

Are your elements properly in place?

Are element prongs bent or dirty?

BAKED600DS NOTTURNINGOUT:

Are your racks properly in place and in correct position for what you are baking?

Is your range level? (Check leg levelers).

Are you using the proper pan? is it bright, not soiled or dark colored?

Have you used foil during cooking or to line your oven?

Are you using standard measuring utensils?

OVENWILL NOTOPERATE:

Did you turn the selector and thermostat switches to correct positions?

Clocks - are knobs in,correct positions? See section on clocks and timers.

OVENLIGNTWILL NOTWORK:

Is your bulb burned out?

is your bulb loose?

NEEDSERVICE?WHENYOURRANGEREQUIRESSERVICEORREPLACEMENTPARTS,CONTACTYOUR

DEALEROR AUTHORIZEDSERVICEAGENCY.CONSULTTHE YELLOWPAGESIN YOURTELEPHONE

DIRECTORYUNDER"RANGES"FORTHESERVICENEARESTYOU.

DESURETOINCLUDE:NAME,ADDRESS,PHONE.MODELNUMBER,SERIALNUMBER,ANDCOMPLAINT.SEE

WARRANTYSHEETINCLUDEDWITHTHIS MANUALFORMANUFACTURERSADORESS.

Magic Chef CGS1740ADT Gas Slide-in Range

Product's Documents

Owner's Guide

Specifications

Magic Chef CGS1740ADT Questions and Answers