GE - General Electric Cooker, 30" F/S, Gas, Pyrolytic, 4 User Manual

XL44
TM
Self-Cleaning Gas Range
GE Appliances
Use and Care & Installation Guide
Safety Instructions ................... 2–5
Anti-Tip Device............................ 2, 3, 36, 44
Operating Instructions, Tips
Aluminum Foil................... 5, 16, 21–23, 25
Clock and Timer ................................... 11, 12
Features....................................................... 6, 7
Oven ....................................................... 13–28
Baking................................................. 15–17
Broiling, Broiling Guide ................... 23, 24
Door Latch............ 11, 15, 21, 23, 25–27
Electric Ignition ........................................ 13
Light; Bulb Replacement................ 13, 33
Oven Control ..................................... 11, 12
Preheating................................................. 15
Roasting, Roasting Guide............... 21, 22
Self-Cleaning Instructions ............. 25–28
Shelves............................ 5, 14–16, 21, 25
Timed Baking .................................... 18, 19
Surface Cooking..................................... 8–10
Control Settings.......................................... 9
Cooktop Comparison ................................ 8
Care and Cleaning................... 29–34
Broiler Pan and Grid ........................................ 32
Burner Assembly ................................. 29–31
Cooktop.................................................. 31, 34
Door Removal .............................................. 32
Oven Bottom................................................ 31
Oven Vents ................................................... 34
Self-Cleaning Instructions ................. 25–28
Storage Drawer ........................................... 33
Before You 
Call For Service
.................. 45–47
Thermostat Adjustment—
Do It Yourself
............................................ 20
Preparation ................................ 35–44
Air Adjustment ............................................ 43
Flame Size ................................................ 9, 42
Flooring Under the Range......................... 37
Installation Instructions ..................... 35–44
Leveling ......................................................... 44
Model: JGBP35GRA   120V, 60Hz
Part No. 183D5580P056
Pub No. 49-8919
9-98   CG

HELPUS HELPYOU…

Read this guide carefully.

It is intended to help you operate and maintain

your new range properly.

Keep it handy for answers to your questions.

If you received a damaged range…

Immediately contact the dealer (or builder) that sold

you the range.

Save time and money. Before you

request service…

Check the Before You Call for Service section in the

back of this guide. It lists causes of minor operating

problems that you can correct yourself.

— Do not store or use gasoline or other

flammable vapors and liquids in the

vicinity of this or any other appliance.

— WHAT TO DO IFYOU 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: If the information in this

guide is not followed exactly, a fire or

explosion may result causing property

damage, personal injury or death.

WARNING

• ALL RANGES

CAN TIP

• INJURY TO PERSONS

COULD RESULT

• INSTALLANTI-TIP

DEVICES PACKED

WITH RANGE

• SEE INSTALLATION

INSTRUCTIONS

Important Safety Instructions

IMPORTANT SAFETY NOTICE

• The California Safe Drinking Water and Toxic

Enforcement Act requires the Governor of California

to publish a list of substances known to the state

to cause cancer, birth defects or other reproductive

harm, and requires businesses to warn customers

of potential exposure to such substances.

Gas appliances can cause minor exposure to

four of these substances, namely benzene, carbon

monoxide, formaldehyde and soot, caused primarily

by the incomplete combustion of LP with high

butane gas content. Properly adjusted burners,

indicated by a bluish rather than a yellow flame,

will minimize incomplete combustion. Exposure to

these substances can be minimized by venting with

an open window or using a ventilation fan or hood.

• Fluorescent light bulbs and safety valves on

standing pilot ranges contain mercury. If your

model has these features, they must be recycled

according to local, state and federal codes.

When You Get Your Range

• Have the installer show you the location of the

range gas shut-off valve and how to shut it off

if necessary.

• Have your range installed and properly

grounded by a qualified installer, in accordance

with the Installation Instructions. Any adjustment

and service should be performed only by qualified

gas range installers or service technicians.

•

Do not attempt to repair or replace any part of

your range unless it is specifically recommended

in this guide. All other servicing should be referred

to a qualified technician.

• Plug your range into a 120-volt grounded

outlet only. Do not remove the round grounding

prong from the plug. If in doubt about the grounding

of the home electrical system, it is your personal

responsibility and obligation to have an ungrounded

outlet replaced with a properly grounded, three-

prong outlet in accordance with the National

Electrical Code. In Canada, the appliance must be

electrically grounded in accordance with the

Canadian Electrical Code. Do not use an extension

cord with this appliance.

• Locate the range out of kitchen traffic path

and out of drafty locations to prevent pilot

outage (on standing pilot models) and poor

air circulation.

• Be sure all packing materials are removed from

the range before operating it to prevent fire or

smoke damage should the packing material ignite.

• Be sure your range is correctly adjusted by a

qualified service technician or installer.

WARNING: These adjustments must be made by a

qualified service technician in accordance with the

manufacturer’s instructions and all codes and

requirements of the authority having jurisdiction.

Failure to follow these instructions could result in

serious injury or property damage.

• After prolonged use of a range, high floor

temperatures may result and many floor

coverings will not withstand this kind of use.

Never install the range over vinyl tile or linoleum

that cannot withstand such type of use. Never

install it directly over interior kitchen carpeting.

Using Your Range

WARNING—All ranges

can tip and injury could result. To

prevent accidental tipping of the

range, attach it to the wall by installing

the Anti-Tip device supplied.

To check if the device is installed and

engaged properly, carefully tip the

range forward. The Anti-Tip device should engage

and prevent the range from tipping over.

If you pull the range out from the wall for any

reason, make sure the device is properly engaged

when you push the range back against the wall.

If it is not, there is a possible risk of the range

tipping over and causing injury if you or a child

stand, sit or lean on an open door.

Please refer to the Anti-Tip device information

in this guide. Failure to take this precaution could

result in tipping of the range and injury.

• Do not leave children alone or unattended

where a range is hot or in operation.

They could be seriously burned.

• For your safety, never use your appliance for

warming or heating the room.

(continued next page)

IMPORTANT SAFETYINSTRUCTIONS

Read all instructions before using this appliance.

IMPORTANT SAFETYINSTRUCTIONS

(continued)

• CAUTION: ITEMS OF INTEREST TO

CHILDREN SHOULD NOT BE STORED IN

CABINETS ABOVE A RANGE OR ON THE

BACKSPLASH OFA RANGE—CHILDREN

CLIMBING ON THE RANGE TO REACH

ITEMS COULD BE SERIOUSLY INJURED.

• Do not allow anyone to climb, stand or hang

on the door, storage drawer or cooktop. They

could damage the range and even tip it over,

causing severe personal injury.

• Let the burner grates and other surfaces cool

before touching them or leaving them where

children can reach them.

• Never wear loose fitting or hanging garments

while using the appliance. Be careful when

reaching for items stored in cabinets over the

cooktop. Flammable material could be ignited if

brought in contact with flame or hot oven surfaces

and may cause severe burns.

• Do not use water on grease fires. Never pick up

a flaming pan. Turn the controls off. Smother a

flaming pan on a surface unit by covering the

pan completely with a well-fitting lid, cookie

sheet or flat tray. Use a multi-purpose dry

chemical or foam-type fire extinguisher.

Flaming grease outside a pan can be put out by

covering it with baking soda or, if available, by

using a multi-purpose dry chemical or foam-type

fire extinguisher.

Flame in the oven can be smothered completely

by closing the oven door and turning the oven off

or by using a multi-purpose dry chemical or foam-

type fire extinguisher.

• Do not store flammable materials in an oven,

a storage drawer or near a cooktop.

• DO NOT STORE OR USE COMBUSTIBLE

MATERIALS, GASOLINE OR OTHER

FLAMMABLE VAPORS AND LIQUIDS IN

THE VICINITY OFTHIS OR ANY OTHER

APPLIANCE.

• Do not let cooking grease or other flammable

materials accumulate in or near the range.

• Cook meat and poultry thoroughly—meat to at

least an INTERNALtemperature of 160ºF. and

poultry to at least an INTERNALtemperature

of 180ºF. Cooking to these temperatures usually

protects against foodborne illness.

Surface Cooking

• Always heat fat slowly, and watch as it heats.

• Always use the LITE position (on electric

ignition models) or the HI position (on standing

pilot models) when igniting the top burners and

make sure the burners have ignited.

• Never leave the surface burners unattended at

high flame settings. Boilovers cause smoking

and greasy spillovers that may catch on fire.

• Adjust the top burner flame size so it does not

extend beyond the edge of the cookware.

Excessive flame is hazardous.

• Use only dry pot holders—moist or damp pot holders

on hot surfaces may result in burns from steam.

• Do not let pot holders come near open flames

when lifting cookware. Do not use a towel or

other bulky cloth in place of a pot holder.

• To minimize the possibility of burns, ignition

of flammable materials and spillage, turn

cookware handles toward the side or back of the

range without extending over adjacent burners.

• Always turn the surface burners to off before

removing cookware.

• Carefully watch foods being fried at a high

flame setting.

• Never block the vents (air openings) of the

range. They provide the air inlet and outlet that

are necessary for the range to operate properly

with correct combustion. Air openings are located

at the rear of the cooktop, at the top and bottom of

the oven door, and at the bottom of the range

under the storage drawer or kick panel.

• Do not use a wok on models with sealed burners

if the wok has a round metal ring that is placed

over the burner grate to support the wok. This

ring acts as a heat trap, which may damage the

burner grate and burner head. Also, it may cause

the burner to work improperly. This may cause a

carbon monoxide level above that allowed by

current standards, resulting in a health hazard.

• Foods for frying should be as dry as possible.

Frost on frozen foods or moisture on fresh foods can

cause hot fat to bubble up and over the sides of the pan.

• Use the least possible amount of fat for effective

shallow or deep-fat frying. Filling the pan too full

of fat can cause spillovers when food is added.

• Use a deep fat thermometer whenever possible to

prevent overheating fat beyond the smoking point.

• Never try to move a pan of hot fat, especially a

deep fat fryer. Wait until the fat is cool.

• When using glass cookware, make sure it is

designed for top-of-range cooking.

• If a combination of oils or fats will be used

in frying, stir together before heating or as fats

melt slowly.

• Use proper pan size—Avoid pans that are

unstable or easily tipped. Select cookware having

flat bottoms large enough to properly contain food

and avoid boilovers and spillovers and large

enough to cover burner grate. This will both save

cleaning time and prevent hazardous accumulations

of food, since heavy spattering or spillovers left

on range can ignite. Use pans with handles that

can be easily grasped and remain cool.

• Keep all plastics away from the top burners.

• Do not leave plastic

items on the cooktop—

they may melt if left

too close to the vent.

• Do not leave any items on the cooktop.

The hot air from the vent may ignite flammable

items and will increase pressure in closed

containers, which may cause them to burst.

• To avoid the possibility of a burn, always be

certain that the controls for all burners are at

the off position and all grates are cool before

attempting to remove them.

• When flaming foods under the hood, turn the

fan on.

• If range is located near a window, do not hang

long curtains that could blow over the top burners

and create a fire hazard.

• When a pilot goes out (on standing pilot models),

you will detect a faint odor of gas as your signal

to relight the pilot. When relighting the pilot,

make sure burner controls are in the off position,

and follow instructions in this guide to relight.

• If you smell gas, and you have already made sure

pilots are lit (on standing pilot models), turn off the

gas to the range and call a qualified service technician.

Never use an open flame to locate a leak.

Baking, Broiling and Roasting

• Do not use the oven for a storage area.

Items stored in the oven can ignite.

• Place the oven shelves in the desired position

while the oven is cool.

• Stand away from the range when opening the

door of a hot oven. The hot air and steam that

escapes can cause burns to hands, face and eyes.

• Keep the oven free from grease buildup.

• Pulling out the shelf to the shelf-stop is a

convenience in lifting heavy foods. It is also a

precaution against burns from touching hot

surfaces of the door or oven walls. The lowest

position “R” is not designed to slide.

• Do not heat unopened food containers. Pressure

could build up and the container could burst,

causing an injury.

• Do not use aluminum foil anywhere in the oven

except as described in this guide. Misuse could

result in a fire hazard or damage to the range.

• Never use aluminum foil to line the oven

bottom. Improper use of foil could start a fire.

• When using cooking or roasting bags in the

oven, follow the manufacturer’s directions.

• Use only glass cookware that is recommended

for use in gas ovens.

• Always remove the broiler pan from range as

soon as you finish broiling. Grease left in the pan

can catch fire if oven is used without removing

the grease from the broiler pan.

• When broiling, if meat is too close to the flame,

the fat may ignite. Trim excess fat to prevent

excessive flare-ups.

• Make sure the broiler pan is in place correctly

to reduce the possibility of grease fires.

• If you should have a grease fire in the broiler pan,

turn off oven control, and keep the oven door closed

to contain fire until it burns out.

Self-Cleaning Oven

• Clean only parts listed in this Use and Care Guide.

• Do not clean door gasket. The door gasket is

essential for a good seal. Care should be taken not

to rub, damage or move the gasket.

• Do not use oven cleaners. No commercial oven

cleaner or oven liner protective coating of any kind

should be used in or around any part of the oven.

Residue from oven cleaners will damage the inside

of the oven when the self-clean cycle is used.

• Before self-cleaning the oven, remove the shelves,

the broiler pan and grid and other cookware.

• Be sure to wipe up excess spillage before

starting the self-cleaning operation.

• If the self-cleaning mode malfunctions, turn

the oven off and disconnect the power supply.

Have it serviced by a qualified technician.

SAVE THESE

INSTRUCTIONS

Vent appearance and location vary

Important Safety Instructions

FEATURES OF YOUR RANGE

Features and appearance may vary.

MASK FOR SHELVES

Night Light

9 10

Sealed Burners

Your range is equipped with one of the two types of surface burners shown above.

Standard Twin Burners

Burner Cap

Burner Head

Drip Pan

(on some

models)

Drip Pan

(on some

models)

Burner

Features of Your Range

Feature Index See page

(Not all models have all features. Appearance of features varies.)

1 Air Intake (under storage drawer or kick panel) 4, 34

2 Model and Serial Numbers –

(on front frame of range, behind storage drawer or removable kick panel)

3 Anti-Tip Device 2, 3, 36, 44

Lower right rear corner on range back. See the Installation Instructions.

4 Lift-Off Oven Door 4, 23–28, 32

(easily removed for oven cleaning)

5 Oven Bottom 31

6 Oven Interior Light 13, 25, 33

7 Oven Light On/Off Switch 13

8 Grates, Drip Pans (on some models) and Surface Burners 4, 5, 8–10,

25, 29–31

9 Fluorescent Night Light (on some models) 3, 13, 34

10 Oven Control, Clock and Timer 11, 12, 15, 18–21,

23, 25–28, 33

11 Night Light Switch (on some models) 13

12 Oven Vents 4, 5, 14, 34

13 Cooktop 4, 5, 8–10, 31, 34

14 Surface Burner Control Knobs 4, 9, 33

15 Oven Door Latch 11, 15, 18, 21,

(use for self-cleaning cycle only) 23, 26–28

16 Oven Shelves with Stop-Locks 5, 14–17, 21,

(easily removed or repositioned on shelf supports) 24, 25, 32

17 Oven Shelf Supports 5, 14, 15,

Shelf positions for cooking are suggested in the 21, 24, 32

Baking, Roasting and Broiling sections.

18 Oven Door Gasket 5, 25, 32

19 Air Vent in Oven Door 4, 5, 14, 34

(top of oven door)

20 Storage Drawer or Removable Kick Panel 4, 33, 34

(depending on model)

21 Broiler Pan and Grid 5, 21, 23–25, 32

Do not clean in the self-cleaning oven.

HOW DOES THIS COOKTOP COMPARE

TO YOUR OLD ONE?

Your new cooktop has gas burners. If you are used

to cooking with induction or other electric surface

units, you will notice some differences when you use

gas burners.

The best types of cookware to use, plus heat-up and

cool-down times, depend upon the type of burner or

surface unit you have.

The following chart will help you to understand the

differences between gas burner cooktops and any

other type of cooktop you may have used in the past.

Type of Cooktop Description How it Works

Gas Burners Regular or sealed Flames heat the pans directly. Pan flatness is not critical to cooking results, but

gas burners. flat-bottomed pans provide more stability on top of the grates. Gas burners heat

the pan right away and change heat settings right away. When you turn the

control off, cooking stops right away.

Radiant Electric coils Heat travels to the glass surface and then to the cookware, so pans must be flat on

(Glass Ceramic) under a glass- the bottom for good cooking results. The glass cooktop stays hot enough to

Cooktop ceramic cooktop. continue cooking after it is turned off. Remove the pan from the surface unit if

you want cooking to stop.

Induction High frequency Pans must be made of ferrous metals (metal that attracts a magnet). Heat is

induction coils produced by a magnetic circuit between the coil and the pan. Heats up right away

under a glass and changes heat settings right away, like a gas cooktop. After turning the control

surface. off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.

Electric Coil Flattened metal Heats by direct contact with the pan and by heating the air under the pan. For best

tubing containing cooking results, use good quality pans. Electric coils are more forgiving of

electric resistance warped pans than radiant or solid disks. Heats up quickly but does not change

wire suspended heat settings as quickly as gas or induction. Electric coils stay hot enough to

over a drip pan. continue cooking for a short time after they are turned off.

Solid Disk Solid cast iron Heats by direct contact with the pan, so pans must be flat on the bottom for good

disk sealed to the cooking results. Heats up and cools down more slowly than electric coils. The

cooktop surface. disk stays hot enough to continue cooking after it is turned off. Remove the pan

from the solid disk if you want the cooking to stop.

SURFACE COOKING

Surface Burner Controls

The knobs that turn the surface burners on and off are

located on the control panel in front of the burners.

The two knobs on the left control the left front and

left rear burners. The two knobs on the right control

the right front and right rear burners.

Before Lighting a Burner

• If drip pans are supplied with your range,

they should be used at all times.

• Make sure all grates on the range are in place

before using any burner.

On ranges with sealed burners:

• The smaller burner (right rear position) will give

the best simmer results. It offers precise cooking

performance for delicate foods, such as sauces or

foods which need to cook over low heat for a

long time. It can be turned down to a very low

simmer setting.

• The right front burner is higher powered than the

others and will bring liquids to a boil quicker.

To Light a Surface Burner

Push the control knob in

and turn it to LITE. You

will hear a little ‘‘clicking’’

noise—the sound of the electric

spark igniting the burner.

Turn the knob to adjust the

flame size. If the knob stays at

LITE, it will continue to click.

When one burner is turned to LITE, all the burners

spark. Do not attempt to disassemble or clean around

any burner while another burner is on. An electric

shock may result, which could cause you to knock

over hot cookware.

In case of a power failure, you can light the

surface burners on your range with a match. Hold

a lighted match to the burner, then turn the knob to

the LITE position. Use extreme caution when

lighting burners this way.

Surface burners in use when an electrical power

failure occurs will continue to operate normally.

How to Select Flame Size

Watch the flame, not the knob, as you reduce heat.

The flame size on a gas burner should match the

cookware you are using.

FOR SAFE HANDLING OF COOKWARE NEVER

LET THE FLAME EXTEND UP THE SIDES OF

THE COOKWARE.

Any flame larger than the bottom of the cookware is

wasted and only serves to heat the handle.

(continued next page)

Cooktop Comparison Surface Cooking

After Lighting a Burner

• Do not operate a burner for an extended period of

time without cookware on the grate. The finish on the

grate may chip without cookware to absorb the heat.

• Be sure the burners and grates are cool before you

place your hand, a pot holder, cleaning cloths or

other materials on them.

SURFACE COOKING

(continued)

Top-of-Range Cookware

Aluminum: Medium-weight cookware is

recommended because it heats quickly and evenly.

Most foods brown evenly in an aluminum skillet.

Use saucepans with tight-fitting lids when cooking

with minimum amounts of water.

Cast-Iron: If heated slowly, most skillets will give

satisfactory results.

Enamelware: Under some conditions, the enamel of

some cookware may melt. Follow cookware

manufacturer’s recommendations for cooking methods.

Glass: There are two types of glass cookware—those

for oven use only and those for top-of-range cooking

(saucepans, coffee and teapots). Glass conducts heat

very slowly.

Heatproof Glass Ceramic: Can be used for either

surface or oven cooking. It conducts heat very slowly

and cools very slowly. Check cookware manufacturer’s

directions to be sure it can be used on gas ranges.

Stainless Steel: This metal alone has poor heating

properties and is usually combined with copper,

aluminum or other metals for improved heat

distribution. Combination metal skillets usually work

satisfactorily if they are used with medium heat as the

manufacturer recommends.

Stove Top Grills

(on models with sealed burners)

Wok This Way

(on models with sealed burners)

Do not use stove top grills

on your sealed gas burners.

If you use the stove top

grill on the sealed gas

burner it will cause

incomplete combustion and

can result in exposure to

carbon monoxide levels

above allowable current

standards. This can be

hazardous to your health.

We recommend that you

use a flat-bottomed wok.

They are available at your

local retail store.

A traditional round bottom wok can be used with Wok

Holder accessory, model JXWK which can be ordered

from your appliance dealer. The Wok Holder fits on

top of the range grate to provide support and proper

air circulation for traditional round bottom woks only.

Do not use flat bottomed woks with the Wok Holder.

Do not use a wok on any

other support ring.

Placing the ring over the

burner grate may cause

the burner to work

improperly, resulting in

carbon monoxide levels

above allowable current standards. This could be

dangerous to your health. Do not try to use such woks

without the ring unless you are using the Wok Holder.

You could be seriously burned if the wok tipped over.

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Surface Cooking Features of Your Oven Control

FEATURES OF YOUR OVEN CONTROL

(Features and appearance may vary)

1. BAKE. Press this pad to select the bake function.

2. BROIL HI/LO. Press this pad to select the broil

function.

3. FUNCTION INDICATORS. Light up to show

whether oven is in bake, broil or self-clean mode.

4. OVEN TEMPERATURE AND BROIL

DISPLAY. Shows the oven temperature or

the broil setting selected.

5. TIME DISPLAY. Shows the time of day, the times

set for the timer or automatic oven operation.

6. PROGRAM STATUS. Words light up in the

display to indicate what is in the time display.

Programmed information can be displayed at any

time by touching the pad of the operation you want

to see. For example, you can display the current

time of day while the timer is counting down by

pressing the CLOCK pad.

7. COOKING TIME. Press this pad for Timed

Baking operations.

8. START TIME. Use this pad along with the

COOKING TIME or SELF CLEAN pad to set the

oven to start automatically at a time you select.

9. SELF CLEAN. Press this pad to select self-

cleaning function. See the Operating the Self-

Cleaning Oven section.

10. CLEAR/OFF. Press this pad to cancel all oven

operations except clock and timer.

11. INCREASE (+). Short taps to this pad increase

the time or temperature by small amounts.

Press and hold the pad to increase the time or

temperature by larger amounts.

12. DECREASE (–). Short taps to this pad decrease

the time or temperature by small amounts.

Press and hold the pad to decrease the time or

temperature by larger amounts.

13. START. Must be pressed to start any cooking or

cleaning function.

14. KITCHEN TIMER ON/OFF. Press this pad to

select timer function. The timer does not control

oven operations. The timer can time up to 9 hours

and 55 minutes.

To set the timer, first press the KITCHEN TIMER

ON/OFF pad. Then press the INCREASE (+) or

DECREASE (–) pad to change the time.

To cancel the timer, press and hold the KITCHEN

TIMER ON/OFF pad until the word “TIMER”

disappears from the display.

15. CLOCK. To set the clock, first press the

CLOCK pad. Then press the INCREASE

(+)

DECREASE

(–)

pad to change the time of day.

Press the CLOCK pad to start.

If “F– and a number” flash in the display and

the oven control signals, this indicates function

error code. If the function error code appears

during the self-cleaning cycle, check the oven door

latch. The latch handle may have been moved, even

if only slightly, from the latched position. Make

sure the latch is moved to the right as far as it will

go. Press the CLEAR/OFF pad. Allow the oven to

cool for one hour. Put oven back into operation.

If the function error code repeats, disconnect power

to the range and call for service.

4 5 631 2 7 8

9 10 12

14 15

OVEN CONTROL, CLOCK AND TIMER

Clock

The clock must be set before the controls for the oven will work.

The time of day clock cannot be changed during Timed Baking. (It can be

changed during a regular bake or broil operation.)

Timer

You may program the timer to time cooking or other

household activities for up to 9 hours and 59 minutes.

The timer counts down in minutes, 1 minute at a time,

until the last 60 seconds are reached, then the control

will beep one time. The seconds will not be displayed

until the last minute is reached.

When the timer reaches “ :00,” the control will beep

3 times followed by one beep every 6 seconds until

the KITCHEN TIMER ON/OFF pad is pressed.

If you would like to remove the signal that beeps

every six seconds, press and hold the CLEAR/OFF

pad for 10 seconds.

To return the signal that beeps every six seconds,

press and hold the CLEAR/OFF pad for 10 seconds.

How to Set the Timer

1. Press the KITCHEN TIMER ON/OFF pad.

2. Press the + or – or pad to set the time.

If you make a mistake, press the KITCHEN

TIMER ON/OFF pad

and begin again.

3. Press the START pad. After pressing the

START pad, “SET” disappears; this tells

you the time is counting down, although

the display does not change until one

minute has passed.

4. When time is up, the oven control signals

until you press the KITCHEN TIMER

ON/OFF pad. Display then shows the

time of day.

NOTE: The minute timer is independent of all the

other functions and it does not control the oven.

The CLEAR/OFF pad does not affect the timer.

Power Failure

If a flashing time is in the display, you have

experienced a power failure. Reset the clock.

To reset the clock, press the CLOCK pad. Enter the

correct time of day by pressing the + or – pad. Press

the START pad.

To Set the Clock

1. Press the CLOCK pad.

2. Press the + or - pad to set the time

of day

3. Press the START pad. This enters the

time and starts the clock.

To check the time of day when the

display is showing other information,

simply press the CLOCK pad. The time

of day shows until another pad is pressed.

USING YOUR OVEN

Before Using Your Oven Electric Ignition

Be sure you understand how to set the controls

properly. Practice removing and replacing the shelves

while the oven is cool. Read the information and tips

on the following pages. Keep this guide handy where

you can refer to it, especially during the first weeks of

using your new range.

Power Outage

CAUTION: Do not make any attempt to operate

the electric ignition oven during an electrical

power failure.

The oven or broiler cannot be lit during a power

failure. Gas will not flow unless the glow bar is hot.

If the oven is in use when a power failure occurs,

the oven burner shuts off and cannot be re-lit until

power is restored. This is because the flow of gas

is automatically stopped and will not resume

when power is restored until the glow bar has

reached operating temperature.

Oven Moisture Fluorescent Night Light (on some models)

As your oven heats up, the temperature change of the

air in the oven may cause water droplets to form on

the door glass. These droplets are harmless and will

evaporate as the oven continues to heat up.

Use the switch on the upper control panel to turn

the light on and off.

Oven Light Automatic Oven Shut Off

Use the switch on the lower control panel to turn the

light on or off.

As a safety feature, this oven will automatically shut

itself off if it has been left on for more than 12 hours.

(continued next page)

Oven Control, Clock and Timer Using Your Oven

OVEN CONTROL, CLOCK AND TIMER

The control has a series of tones that will sound at different times. These

tones may sound while you set the control for an oven function or at the

end of the oven function. They will also alert you when an incorrect time

or temperature has been entered or if there is a problem with the oven.

Tones While Setting the Control Preheat Notification Tone

When you press a touch pad you will hear a beep.

This beep will let you know you have placed enough

pressure on the pad to activate it.

When you set an oven temperature the oven

automatically starts to heat. When the temperature

inside the oven reaches your set temperature a tone will

sound to let you know to place the food in the oven.

Attention Tone

This tone will sound if you set an invalid function or try to set an additional

function. The tone can be quickly identified by watching the display messages.

USING YOUR OVEN

(continued)

The oven is vented through duct openings at the rear

of the cooktop. See the Features section. Do not block

these openings when cooking in the oven—it is

important that the flow of hot air from the oven and

fresh air to the oven burners be uninterrupted.

• The vent openings and

nearby surfaces may

become hot. Do not

touch them.

• Do not leave plastic

items on the cooktop—

they may melt if left too

close to the vent.

• Handles of pots and pans on the cooktop may

become hot if left too close to the vent.

• Metal items will become very hot if they are left

on the cooktop and could cause burns.

• Do not leave any items on the cooktop. The hot air

from the vent may ignite flammable items and will

increase pressure in closed containers, which may

cause them to burst.

Vent appearance and location vary

Oven Vents

Shelf Positions

The oven has five shelf supports for baking,

roasting and broiling identified in this illustration

as A (bottom), B, C, D and E (top). It also has a special

low shelf position (R) for roasting extra

large items, such as a large turkey—the shelf is not

designed to slide out at this position. Shelf positions

for cooking are suggested in the Baking, Roasting

and Broiling sections.

Oven Shelves

The shelves are designed with stop-locks so when

placed correctly on the shelf supports, they will

stop before coming completely out of the oven and

will not tilt when you are removing food from them

or placing food on them.

When placing cookware on a shelf, pull the shelf out

to the bump on the shelf support. Place the cookware

on the shelf, then slide the shelf back into the oven.

This will eliminate reaching into the hot oven.

To remove a shelf from the oven, pull it toward you,

tilt the front end upward and pull the shelf out.

To replace, place the shelf on the shelf support with

the stop-locks (curved extension of the shelf) facing

up and toward the rear of the oven. Tilt up the front

and push the shelf toward the back of the oven until it

goes past the bump on the shelf support. Then lower

the front of the shelf and push it all the way back.

Bump

BAKING

Do not lock the oven door with the latch during

baking. The latch is used for self-cleaning only.

Your oven temperature is controlled using the latest

technology oven control systems. It is recommended

that you operate your new oven for a number of

weeks to become familiar with its performance.

If you think an adjustment is necessary, see the Adjust

the Oven Thermostat section. It gives easy

Do It

Yourself instructions on how to adjust the thermostat.

How to Set Your Range for Baking

To avoid possible burns, place shelves in the correct

position before you turn the oven on.

1. Press the BAKE pad.

2. Press the + or – pad until the desired temperature

is displayed.

The oven will start automatically. The word “ON” and

“100°” will be displayed. As the oven heats up, the

display will show the changing temperature. When the

oven reaches the temperature you set, a tone will sound.

3. Press the CLEAR/OFF pad when baking is finished

and then remove the food from the oven.

To change the oven temperature during BAKE

cycle, press the BAKE pad and then the + or – pad

to get the new temperature.

Oven Shelves

Arrange the oven

shelf or shelves in

the desired

locations while

the oven is cool.

The correct shelf

position depends

on the kind of

food and the

browning desired.

As a general rule,

place most foods in the middle of the oven, on

either shelf position B or C. See the chart for

suggested shelf positions.

(continued next page)

Type of Food Shelf Position

Angel food cake A

Biscuits or muffins B or C

Cookies or cupcakes B or C

Brownies B or C

Layer cakes B or C

Bundt or pound cakes A or B

Pies or pie shells B or C

Frozen pies A (on cookie sheet)

Casseroles B or C

Roasting B or R

Using Your Oven Baking

BAKING

(continued)

Preheating

Preheat the oven if the recipe calls for it. Preheat

means bringing the oven up to the specified

temperature before putting the food in the oven.

To preheat, set the oven at the correct temperature—

selecting a higher temperature does not shorten

preheat time.

Preheating is necessary for good results when baking

cakes, cookies, pastry and breads. For most casseroles

and roasts, preheating is not necessary. For ovens

without a preheat indicator light or tone, preheat 10

minutes. After the oven is preheated place the food

in the oven as quickly as possible to prevent heat

from escaping.

Pan Placement

For even cooking and proper browning, there must be

enough room for air circulation in the oven. Baking

results will be better if baking pans are centered as

much as possible rather than being placed to the front

or to the back of the oven.

Pans should not touch each other or the walls of the

oven. Allow 2 to 4 cm (1 to 1

⁄

″) space between pans

as well as from the back of the oven, the door and the

sides. If you need to use two shelves, stagger the pans

so one is not directly above the other.

Baking Guides

When using prepared baking mixes, follow package recipe or instructions

for best baking results.

When baking cookies, flat cookie sheets (without

sides) produce better-looking cookies. Cookies baked

in a jelly roll pan (short sides all around) may have

darker edges and pale or light browning may occur.

Cookies can be baked on several shelves at the same

time but browning may be uneven because of reduced

air circulation.

Do not use a cookie sheet so large that it touches

the walls or the door of the oven.

Aluminum Foil

Never entirely cover a shelf with aluminum foil.

This will disturb the heat circulation and result in poor

baking. A smaller sheet of foil may be used to catch a

spillover by placing it on a lower shelf several

centimeters below the food.

Do not put aluminum foil on the oven bottom.

Baking

Pies

For best results, bake pies in dark, rough or dull pans

to produce a browner, crisper crust. Stagger the pies

for most even browning. Frozen pies in foil pans

should be placed on an aluminum cookie sheet for

baking since the shiny foil pan reflects heat away

from the pie crust; the cookie sheet helps retain it.

Cakes

For best browning when baking several 20.3 cm or

22.9 cm (8″ or 9″) cakes, stagger them so one pan is

not directly above another. Warped or bent pans will

cause uneven baking results and poorly shaped

products. A cake baked in a pan larger than the recipe

recommends will usually be crisper, thinner and drier

than it should be. If baked in a pan smaller than

recommended, it may be undercooked and batter may

overflow.

Baking Pans

Use the proper baking pan. The type of finish on the

pan determines the amount of browning that will occur.

• Dark, rough or dull pans absorb heat resulting in a

browner, crisper crust. Use this type for pies.

• Shiny, bright and smooth pans reflect heat, resulting

in a lighter, more delicate browning. Cakes and

cookies require this type of pan.

• Glass baking dishes also absorb heat. When baking

in glass baking dishes, the temperature may need to

be reduced by 12°C. (25°F.).

• If you are using dark non-stick pans, you may find

that you need to reduce the oven temperature 12°C.

(25°F.) to prevent over-browning.

Don’t Peek

Set the timer for the estimated cooking time and do

not open the door to look at your food. Most recipes

provide minimum and maximum baking times such

as “bake 30-40 minutes.”

DO NOT open the door to check until the minimum

time. Opening the oven door frequently during

cooking allows heat to escape and makes baking

times longer. Your baking results may also be affected.

TIMED BAKING

How to Time Bake

Do not lock the oven door with the latch during

Timed Baking. The latch is used for self-cleaning

only.

The oven control allows you to turn the oven on or

off automatically at specific times that you set.

NOTE: Before beginning make sure the clock shows

the correct time of day.

To set the clock, first press the CLOCK pad. Press the

+ or – pad until the correct time of day is displayed.

Press the CLOCK pad to start.

How to Set Immediate Start and Automatic Stop

To avoid possible burns, place the shelves in the

correct position before you turn the oven on.

The oven will turn on immediately and cook for a

selected length of time. At the end of Cooking Time,

the oven will turn off automatically.

1. Press the BAKE pad.

2. Press the + or – pad to set the oven

temperature.

3. Press the COOKING TIME pad.

4. Press the + or – pad to set the baking time.

The oven temperature and the cooking time

that you entered will be displayed.

5. Press the START pad. The display shows

the oven temperature that you set and the

cooking time countdown. [The display

starts changing once the temperature

reaches 43°C. (100°F.)]

The oven will continue to cook for the

programmed amount of time, then shut

off automatically.

6. Press the CLEAR/OFF pad to clear the

display if necessary. Remove the food

from the oven. Remember, even though

the oven shuts off automatically, foods

continue cooking after the controls are off.

NOTE: Foods that spoil easily, such as milk, eggs, fish,

stuffings, poultry and pork, should not be allowed to sit

for more than one hour before or after cooking. Room

temperature promotes the growth of harmful bacteria.

Be sure that the oven light is off because heat from the

bulb will speed harmful bacteria growth.

Timed Baking

How to Set Delay Start and Automatic Stop

To avoid possible burns, place the shelves in the

correct position before you turn the oven on.

You can set the control to delay-start the oven,

cook for a specific length of time and then turn off

automatically.

1. Press the BAKE pad.

2. Press the + or – pad to set the

temperature.

3. Press the COOKING TIME pad.

4. Press the + or – pad to set the baking time.

5. Press the START TIME pad.

6. Press the + or – or number pads to set the

time of day you want the oven to turn on

and start cooking.

7. Press the START pad.

If you would like to check the times

you have set, press the START TIME

pad to check the start time you have set

or press the COOKING TIME pad to

check the length of cooking time you

have set.

When the oven turns on at the time of day you have

set, the display will show the changing temperature

[starting at 43°C. (100°F.)] and the cooking time

countdown.

At the end of cooking time the oven will turn off and

the end of cycle tone will sound.

8. Press the CLEAR/OFF pad to clear the

end of cycle tone if necessary. Remove

the food from the oven. Remember,

even though the oven shuts off

automatically, foods continue cooking

after the controls are off.

NOTE:

• The low temperature zone of this range [between

65°C. and 93°C. (150°F. and 200°F.)]is available to

keep hot cooked foods warm. Food kept in the oven

longer than two hours at these low temperatures may

spoil.

• Foods that spoil easily, such as milk, eggs, fish,

stuffings, poultry and pork, should not be allowed

to sit for more than one hour before or after cooking.

Room temperature promotes the growth of harmful

bacteria. Be sure the oven light is off because heat

from the bulb will speed harmful bacteria growth.

Quick Reminder:

1. Press the BAKE pad.

2. Press the + or – pad to select oven temperature.

3. Press the COOKING TIME pad.

4. Press the + or – pad to set the length of baking

time.

5. Press the START TIME pad.

6. Press the + or – pad to set the desired start time.

7. Press the START pad.

ADJUSTTHE OVEN THERMOSTAT—

DO IT YOURSELF!

You may find that your new oven cooks differently than the one it

replaced. We recommend that you use your new oven for a few weeks to

become more familiar with it, following the times given in your recipes as a

guide.

If you think your new oven is too hot or too cold, you can adjust the

thermostat yourself. If you think it is too hot, adjust the thermostat to

make it cooler. If you think it is too cool, adjust the thermostat to make it

hotter.

We do not recommend the use of thermometers, such as those found in

grocery stores, to check the temperature setting of your new oven. These

thermometers may vary 11–22°C. (20–40°F.).

To Adjust the Thermostat

1. Press the BAKE and BROIL HI/LO pads at the same

time for 2 seconds until the display shows “SF.”

2. Press the BAKE pad. A two digit number shows in

the display.

3. The oven temperature can be adjusted up to (+) 20°C.

(35°F.) hotter or (–) 20°C. (35°F.) cooler. Press the + pad

to increase the temperature in 1 degree increments.

4. Press the – pad to decrease the temperature in 1 degree

increments.

4. When you have made the adjustment, press the START

pad to go back to the time of day display. Use your oven

as you would normally.

NOTE: This adjustment will not affect the broiling or self-cleaning

temperatures. It will be retained in memory after a power failure.

The Type of Margarine Will Affect

Baking Performance

Most recipes for baking have been developed using

high fat products such as butter or margarine (80%

fat). If you decrease the fat, the recipe may not give

the same results as with a higher fat product.

Recipe failure can result if cakes, pies, pastries,

cookies or candies are made with low fat spreads.

The lower the fat content of a spread product, the

more noticeable these differences become.

Federal standards require products labeled

“margarine” to contain at least 80% fat by weight.

Low fat spreads, on the other hand, contain less fat

and more water. The high moisture content of these

spreads affect the texture and flavor of baked goods.

For best results with your old favorite recipes, use

margarine, butter or stick spreads containing at least

70% vegetable oil.

ROASTING

Do not lock the oven door with the door latch

during roasting. This is used for self-cleaning only.

Roasting is cooking by dry heat. Tender meat or

poultry can be roasted uncovered in your oven.

Roasting temperatures, which should

be low and

steady, keep spattering to a minimum.

The oven has a

special low shelf (R)

position just above

the oven bottom.

Use it when extra

cooking space is

needed, for example,

when roasting a

large turkey. The

shelf is not designed to slide out at this position.

Roasting is really a baking procedure used for meats.

Therefore, oven controls are set for Baking or Timed

Baking. (You may hear a slight clicking sound,

indicating the oven is working properly.) Timed

Baking will turn the oven on and off automatically.

Most meats continue to cook slightly while standing,

after being removed from the oven. The standing time

recommended for roasts is 10 to 20 minutes. This

allows roasts to firm up and makes them easier to

carve. The internal temperature will rise about 3°C. to

8°C. (5° to 10°F.); to compensate for the temperature

rise, if desired, remove the roast from oven sooner

[3°C. to 8°C. (5° to 10°F.) less than the temperature in

the Roasting Guide].

Remember that food will continue to cook in the hot

oven and therefore should be removed when the

desired internal temperature has been reached.

1. Position the oven

at shelf (B)

position for small

size roast [1.3 to

2.3 kg (3 to 5 lbs.)]

and at (R) position

for larger roasts.

2. Check the weight of the meat. Place the meat fat-side-

up, or poultry breast-side-up, on roasting grid in a

shallow pan. The melting fat will baste the meat. Select

a pan as close to the size of the meat as possible. (The

broiler pan with grid is a good pan for this.)

3. Press the BAKE pad.

4. Press the + or – pad until the desired temperature

is displayed.

The oven will start automatically. The word “ON”

and “100°” will be displayed. As the oven heats up,

the display will show the changing temperature. When

the oven reaches the temperature you set, a tone will

sound.

5. Press the CLEAR/OFF pad when roasting

is finished and then remove the food from the

oven.

To change the oven temperature during the

roasting cycle, press the BAKE pad and then

the + or – pad to get the new temperature.

Use of Aluminum Foil Dual Shelf Cooking

You can use aluminum

foil to line the broiler

pan. This makes clean-up

easier when using the pan

for marinating, cooking

with fruits, cooking

heavily cured meats or

basting food during cooking.

Press the foil tightly around the inside of the pan.

This allows more than one food to be cooked at the

same time. For example: While roasting a 10 kg

(20-lb.) turkey on shelf (R), a second shelf may be

added on position D so that an additional food such

as scalloped potatoes can be cooked at the same

time. Foods cooked with the turkey should be added

toward the end of the time allowed for the turkey.

For example, potatoes which cook for 1 hour should

be added to the oven 1 hour before the end of cooking

time for the turkey.

(continued next page)

Adjust the Oven Thermostat Roasting

ROASTING

(continued)

Questions

Q. Is it necessary to check for doneness with a

meat thermometer?

A. Checking the finished internal temperature at the

completion of cooking time is recommended.

Temperatures are shown in Roasting Guide. For

roasts over 3.6 kg (8 lbs.), check with thermometer

at half-hour intervals after half the time has passed.

Q. Why is my roast crumbling when I try to

carve it?

A. Roasts are easier to slice if allowed to cool 10 to

20 minutes after removing from oven. Be sure to

cut across the grain of the meat.

Q. Do I need to preheat my oven each time I cook

a roast or poultry?

A. It is not necessary to preheat your oven.

Q. When buying a roast, are there any special tips

that would help me cook it more evenly?

A. Yes. Buy a roast as even in thickness as possible,

or buy rolled roasts.

Q. Can I seal the sides of my foil “tent” when

roasting a turkey?

A. Sealing the foil will steam the meat. Leaving

it unsealed allows the air to circulate and brown

the meat.

ROASTING GUIDE

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started

without thawing, but allow 15 to 25 minutes per 450

grams (1 pound) additional time [15 minutes per 450

grams (1 pound) for roasts under 2.3 kg (5 lbs.), more

time for larger roasts.]

Make sure poultry is thawed before roasting.

Unthawed poultry often does not cook evenly.

Some commercial frozen poultry can be cooked

successfully without thawing. Follow directions

given on package label.

Oven Approximate Roasting Time Internal

Type Temperature Doneness in Minutes per 450 Grams (1 Pound) Temperature °C.

Meat 1.4 to 2.3 kg 2.7 to 3.6 kg

(3 to 5 lbs.) (6 to 8 lbs.)

Tender cuts; rib, 163°C. (325°F.) Rare: 24–35 18–25 60°–66° (140°–150°F.)†

high quality sirloin tip, Medium: 35–39 25–31 66°–71° (150°–160°F.)

rump or top round* Well Done: 39–45 31–33 77°–85° (170°–185°F.)

Lamb leg or 163°C. (325°F.) Rare: 21–25 20–23 60°–66° (140°–150°F.)†

bone-in shoulder* Medium: 25–30 24–28 66°–71° (150°–160°F.)

Well Done: 30–35 28–33 77°–85° (170°–185°F.)

Veal shoulder, leg or loin* 163°C. (325°F.) Well Done: 35–45 30–40 77°–82° (170°–180°F.)

Pork loin, rib or shoulder* 163°C. (325°F.) Well Done: 35–45 30–40 77°–82° (170°–180°F.)

Ham, precooked 163°C. (325°F.) To Warm: 18–23 minutes per 450 grams 46°–52° (115°–125°F.)

(1 pound) (any weight)

Poultry 1.4 to 2.3 kg Over 2.3 kg

(3 to 5 lbs.) (5 lbs.)

Chicken or Duck 163°C. (325°F.) Well Done: 35–40 30–35 85°–88° (185°–190°F.)

Chicken pieces 177°C. (350°F.) Well Done: 35–40 85°–88° (185°–190°F.)

4.5 to 6.8 kg Over 6.8 kg

(10 to 15 lbs.) (15 lbs.) In thigh:

Turkey 163°C. (325°F.) Well Done: 16–22 12–19 85°–88° (185°–190°F.)

*For boneless rolled roasts over 15 cm (6″) thick, add 5 to 10 minutes per 450 grams (1 pound) to times given above.

†The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 60°C. (140°F.)

means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

BROILING

Do not lock the oven door with the latch during

broiling. The latch is used for self-cleaning only.

Broiling is cooking food by direct heat from above the

food. Most fish and tender cuts of meat can be

broiled. Follow these directions to keep spattering and

smoking to a minimum.

The oven door must be

closed during broiling.

Turn the food only once during broiling. Time the

foods for the first side according to the Broiling

Guide. Turn the food, then use the times given for the

second side as a guide to the preferred doneness.

Roasting Guide Broiling

1. If the meat has fat or gristle around the edge, cut

vertical slashes through both about 5 cm (2″) apart.

If desired, the fat may be trimmed, leaving layer

about 3 mm (1/8″) thick.

2. Place the meat on the broiler grid on the broiler pan

which comes with the range. Always use the grid so

the fat drips into the broiler pan; otherwise the

juices may become hot enough to catch on fire.

3. Position the shelf on the recommended shelf

position as suggested in the Broiling Guide.

4. Close the oven door.

5. Press the BROIL HI/LO pad.

6. Press the BROIL HI/LO pad again

(alternates between LO Broil and

HI Broil).

7. Press the START pad.

8. When broiling is completed, press the

CLEAR/OFF pad. Serve the food

immediately, and leave the pan outside

the oven to cool during the meal for

easiest cleaning.

Use of Aluminum Foil

You can use aluminum foil to line your broiler pan

and broiler grid. However, you must mold the foil

tightly to the grid and cut slits in it just like the grid.

Without the slits, the foil will prevent fat and meat

juices from draining to the broiler pan. The juices

could become hot enough to catch on fire. If you do

not cut the slits, you are frying, not broiling.

Questions and Answers

Q. When broiling, is it necessary to always use a

grid in the pan?

A. Yes. Using the grid suspends the meat over the

pan. As the meat cooks, the juices fall into the pan,

thus keeping meat drier. Juices are protected by the

grid and stay cooler, thus preventing excessive

spatter and smoking.

Q. Should I salt the meat before broiling?

A. No. Salt draws out the juices and allows them to

evaporate. Always salt after cooking. Turn the

meat with tongs; piercing the meat with a fork also

allows the juices to escape. When broiling poultry

or fish, brush each side often with butter.

Q. Why are my meats not turning out as brown as

they should?

A. Check to see if you are using the recommended

shelf position. Broil for the longest period of time

indicated in the Broiling Guide. Turn the food only

once during broiling.

BROILING GUIDE

The oven door must be closed during broiling.

• Always use the broiler pan and grid that comes with

your range. It is designed to minimize smoking and

spattering by trapping juices in the shielded lower

part of the pan.

• For steaks and chops, slash the fat evenly around

the outside edges of the meat. To slash, cut

crosswise through the outer fat surface just to the

edge of the meat. Use tongs to turn the meat over to

prevent piercing the meat and losing the juices.

• Use LO Broil to cook foods such as poultry or thick

pork chops thoroughly without over browning them.

• If desired, marinate meats or chicken before broiling.

Or brush with barbecue sauce last 5 to 10 minutes only.

• When arranging food on the pan, do not let fatty

edges hang over the sides because dripping fat could

soil the oven.

• The broiler compartment does not need to be

preheated. However, for very thin foods, or to

increase browning, preheat if desired.

• Frozen steaks can be broiled by positioning the shelf

at next lowest shelf position and increasing cooking

time given in this guide 1

⁄

times per side.

Quantity and/or Shelf 1st Side 2nd Side

Food Thickness Position Minutes Minutes Comments

Bacon 227 g (1/2 lb.) C 4 3 Arrange in single layer.

(about 8 thin slices)

Ground Beef 450 g (1 lb.) (4 patties) D 10–11 7 Space evenly. Up to 8 patties take

13–19 mm (1/2–3/4″) thick about same time.

Beef Steaks

Rare 2.5 cm (1″) thick C 9 7 Steaks less than 2.5 cm (1″) thick will

Medium [450–680 g C 12 5–6 cook through before browning.

Well Done (1–1

⁄

lbs.)] C 13 8–9

Rare 3.8 cm (1

⁄

″) thick C 10 6–7 Slash fat.

Medium [907 g–1.13kg C 12–15 10–12

Well Done (2–2

⁄

lbs.)] C 25 16–18

Chicken 1 whole [907 g–1.13kg B 30–35 15–20 Brush each side with melted butter.

(2–2

⁄

lbs.)], split lengthwise Broil skin-side-down first.

Bone-in, 4 bone in breasts B 25–30 10–15

Bakery Products

Bread (Toast) or 2 to 4 slices D 2–3 1/2–1 Space evenly. Place English muffins

Toaster Pastries 1 pkg. (2) cut-side-up and brush with butter if

English Muffins 2, split D 3–5 desired.

Lobster Tails 2 to 4 C 13–16 Do not Cut through back of shell and spread

170–227 g turn over. open. Brush with melted butter before

(6–8 oz.) each broiling and after half of time.

Fish 450 g (1-lb.) fillets D 6 6 Handle and turn very carefully.

6–13 mm Brush with lemon butter before broiling

(1/4–1/2″) thick and during broiling if desired. Preheat

broiler to increase browning.

Ham Slices 2.5 cm (1″) thick C 8 8

Precooked 13 mm (1/2″) thick D 6 6

Pork Chops 2 [13 mm (1/2″) thick] D 10 8 Slash fat.

Well Done 2 [2.5 cm (1″) thick], D 15 8

about 450 g (1 lb.)

Lamb Chops

Medium 2 [2.5 cm (1″) thick], about D 8 4–7 Slash fat.

Well Done 284–340 g (10–12 oz.) D 10 10

Medium 2 [3.8 cm (1

⁄

″) thick], D 10 4–6

Well Done about 450 g (1 lb.) D 17 12–14

Wieners similar 450 g (1-lb.) pkg. (10) D 6 1–2 If desired, split sausages in half

precooked sausages, lengthwise; cut into 13–15 cm

bratwurst (5–6″) pieces.

OPERATING THE SELF-CLEANING OVEN

Normal Cleaning Time: 4 hours

Before a Clean Cycle

We recommend venting with an open window

or using a ventilation fan or hood during the first

self-clean cycle.

1. Remove the broiler pan, broiler grid, all cookware

and any aluminum foil from the oven—they cannot

withstand the high cleaning temperatures.

NOTE: Take the shelves out of the oven before

you begin the self-clean cycle.

2. Wipe up heavy soil on the oven bottom. If you

use soap, rinse thoroughly before self-cleaning

to prevent staining.

Clean spatters or spills on the oven front frame, and

the oven door outside the gasket with a dampened

cloth. The oven front frame and the oven door outside

the gasket do not get cleaned by the self-clean cycle.

On these areas use detergent and hot water or a soap-

filled steel wool pad. Rinse well with a vinegar and

water solution. This will help prevent a brown residue

from forming when the oven is heated. Buff these

areas with a dry cloth. Do not clean the gasket.

Clean the top, sides and outside front of the oven

door with soap and water. Do not use abrasives or

oven cleaners.

Make sure the oven light bulb cover is in place.

Do not rub or clean the door gasket—

the fiberglass material of the gasket has an

extremely low resistance to abrasion. An intact

and well-fitting oven door gasket is essential for

energy-efficient oven operation and good baking

results. If you notice the gasket becoming worn,

frayed or damaged in any way or if it has become

displaced on the door, you should have it replaced.

4. Close the door and make sure the oven light is off.

If the oven light is not turned off, the life of the bulb

will be shortened or it may burn out immediately.

CAUTION: The grates and drip pans

(on some models) should never be cleaned in

the self-cleaning oven.

Do not use commercial oven cleaners or oven

protectors in or near the self-cleaning oven.

A combination of any of these products plus the

high clean cycle temperatures may damage the

porcelain finish of the oven.

IMPORTANT: The health of some birds is

extremely sensitive to the fumes given off during

the self-cleaning cycle of any oven. Move birds to

another well ventilated room.

(continued next page)

Quick Reminder:

1. Prepare the oven for cleaning.

2. Close and latch the oven door.

3. Press the SELF CLEAN pad.

4. Press the + or – pad.

5. Press the START pad.

If you wish to change the preset Clean Time of

4 hours, press the + or – pad until the desired

Clean Time appears in the display.

Broiling Guide Operating the Self-Cleaning Oven

Oven

front

frame

Oven door

gasket

Oven

light

Area

inside

gasket

Area

outside

gasket

OPERATING THE SELF-CLEANING OVEN

(continued)

How to Set the Oven for Cleaning

1. Follow the directions in the Before a Clean

Cycle section.

2. Close the oven door and slide

the latch handle to the right as

far as it will go.

Never force the door latch

handle. Forcing the handle

may damage the door lock

mechanism.

3. Press the SELF CLEAN pad.

4. Press the + or – pad until the desired Clean Time is

displayed.

The Clean Time is normally 4 hours. You can

change the Clean Time to any time between

3 and 5 hours, depending on the amount of soil

in your oven.

5. Press the START pad.

The self-clean cycle will automatically begin after

“CLEAN” is displayed and the word “ON” appears

in the display. When the oven heats to a high

temperature, the words “LOCKED DOOR” will be

displayed and a short time later, the door will be

locked in position. It will not be possible to open the

oven door until the LOCKED DOOR light goes off

and the oven has cooled below locking temperature.

6. When the LOCKED DOOR

light is off, slide the latch

handle to the left as far as it

will go and open the door.

Quick Reminder:

1. Prepare the oven for cleaning.

2. Close and latch the oven door.

3. Press the SELF CLEAN pad.

4. Press the + or – pad.

5. Press the START pad.

If you wish to change the preset Clean Time of

4 hours, press the + or – pad until the desired

Clean Time appears in the display.

To Stop a Clean Cycle

Press the CLEAR/OFF pad. This will stop the cleaning cycle but

you will not be able to open the door until the oven cools below

the locking temperature.

After a Clean Cycle

When the clean cycle is finished, the word “CLEAN”

will go out in the display. When the oven has cooled,

the words “LOCKED DOOR” will go out and the

door can be opened.

After a clean cycle, you may notice some white ash

in the oven. Just wipe it up with a damp cloth.

If white spots remain, remove them with a soap-filled

steel wool pad. Be sure to rinse thoroughly with a

vinegar and water mixture. These deposits are usually a

salt residue that cannot be removed by the clean cycle.

If the oven is not clean after one clean cycle, the cycle

may be repeated.

Operating the Self-Cleaning Oven

How to Delay Start of Cleaning

Delay Start is setting the oven timer to start the clean

cycle automatically at a later time than the present

time of day.

NOTE: Before beginning make sure the oven clock

shows the correct time of day.

1. Prepare the oven for cleaning.

2. Close the oven door and

slide the latch handle to

the right as far as it will

go. Make sure the oven

light is off.

Never force the door latch handle. Forcing the

handle may damage the door lock mechanism.

3. Press the SELF CLEAN pad.

4. Press the + or – pad to set the Clean Time.

5. The Clean Time is preset for 4 hours. You can

change the Clean Time to any time between 3 and

5 hours, depending on the amount of soil in your

oven. If a different Clean Time is desired, press the

+ or – pad

until the desired Clean Time is displayed.

6. Press the START TIME pad.

7. Change the Start Time by pressing

the + or – pad. The words “DELAY

CLEAN” will appear in the display.

8. Press the START pad.

The self-clean cycle will automatically begin when

the Start Time is reached. The word “ON” will appear

in the display when the self-clean cycle begins.

When the oven locks, the words “LOCKED DOOR”

will be displayed and a short time later the door will

be locked in position. It will not be possible to open

the oven door until the temperature drops below the

lock temperature.

When the clean cycle is finished, the word “CLEAN”

will go out in the display. When the oven has cooled,

the words ‘‘LOCKED DOOR’’ will go out and the

door can be opened.

9. When the LOCKED DOOR light is off, slide

the latch handle to the left as far as it will go and

open the door.

Never force the latch handle. Wait until the

words ‘‘LOCKED DOOR’’ go out in the display.

Forcing the latch handle may damage the lock.

(continued next page)

Quick Reminder—Delay Start for Self-Clean:

1. Prepare the oven for cleaning.

2. Close and latch the oven door.

3. Press the SELF CLEAN pad.

4. Press the + or – pad until the desired Clean

Time appears.

5. Press the START TIME pad.

6. Press the + or – pad until the desired Start Time

appears in the display.

7. Press the START pad.

OPERATING THE SELF-CLEANING OVEN

(continued)

Questions and Answers

Q. If my oven clock is not set to the correct time of

day, can I still self-clean my oven?

A. If the clock is not set to the correct time of day you

will not be able to set a delay clean to end at a

specific time.

Q. Can I use commercial oven cleaners on any part

of my self-cleaning oven?

A. No cleaners or coatings should be used around any

part of this oven. If you do use them and do not

thoroughly rinse the oven with water, wiping it

absolutely clean afterwards, the residue can scar

the oven surface and damage metal parts the next

time the oven is automatically cleaned.

Q. What should I do if excessive smoking occurs

during cleaning?

A. This is caused by excessive soil. Press the

CLEAR/OFF pad. Open the windows to rid the

room of smoke. Wait until the oven has cooled

and the word “LOCK” is off in the display. Wipe

up the excess soil and reset the clean cycle.

Q. Is the “crackling” or “popping” sound I hear

during cleaning normal?

A. Yes. This is the sound of the metal heating and

cooling during both the cooking and cleaning

functions.

Q. Should there be any odor during the cleaning?

A. Yes, there will be an odor during the first few

cleanings. Failure to wipe out excessive soil might

also cause a strong odor when cleaning.

Q. What causes the hair-like lines on the enameled

surface of my oven?

A. This is a normal condition, resulting from heating

and cooling during cleaning. These lines do not

affect how your oven performs.

Q. Why do I have ash left in my oven after

cleaning?

A. Some types of soil will leave a deposit which is ash.

It can be removed with a damp sponge or cloth.

Q. Can I cook food on the cooktop while the oven

is self-cleaning?

A. Yes. While the oven is self-cleaning, you can use

the cooktop just as you normally do.

Q. The word “door” appeared in the display when

I selected the Clean Cycle. What’s wrong?

A. The door latch handle must be moved all the way

to the right. Move the latch handle and cleaning

will start.

CARE AND CLEANING

Proper care and cleaning are important so your range

will give you efficient and satisfactory service. Follow

these directions carefully in caring for it to help assure

safe and proper maintenance.

BE SURE ELECTRICAL POWER IS

DISCONNECTED BEFORE CLEANING ANY

PART OFYOUR RANGE.

Operating the Self-Cleaning Oven Care and Cleaning

Sealed BurnerAssemblies

(on some models)

Burner Heads

(on sealed burners only)

Turn all controls OFF before removing the

burner parts and drip pans (if so equipped).

The burner grates, caps, burner heads and drip

pans (if so equipped) can be lifted off, making them

easy to clean.

For proper ignition, make sure the small hole in

the section that fits over the electrode is kept open. A

sewing needle or wire twist tie works well to unclog it.

The slits in the burner heads of your range must be

kept clean at all times for an even, unhampered

flame.

You should clean the surface burners routinely,

especially after bad spillovers, which could clog

these openings.

To remove burned-on food, soak the burner heads

in a solution of mild liquid detergent and hot water

for 20-30 minutes. For more stubborn stains, use a

toothbrush.

Before putting the burner head back, shake out

excess water and then dry it thoroughly by setting

it in a warm oven for 30 minutes.

Replace the burner caps. Make sure that caps are

replaced on the correct size burner. There is one

small, 2 medium and one large cap.

The electrode of

the spark igniter is

exposed when the

burner head is

removed. When one

burner is turned to LITE, all the burners spark.

Do not attempt to disassemble or clean around

any burner while another burner is on. An electric

shock may result, which could cause you to knock

over hot cookware.

CAUTION: DO NOT OPERATE THE BURNER

WITHOUTALLBURNER PARTS AND DRIP

PANS (IFSO EQUIPPED) IN PLACE.

Grate

Burner Cap

Burner Head

Drip Pan

(on some models)

Electrode

Burner Caps (on sealed burners only)

Lift off when cool. Wash burner caps in hot, soapy

water and rinse with clean water. You may scour with a

plastic scouring pad to remove burned-on food particles.

Dry them in a warm oven or with a cloth—don’t

reassemble them wet. Replace the burner caps.

Make sure that caps are replaced on the correct size

burner. There is one small, 2 medium and one large cap.

(continued next page)

small

medium

small

medium

large

medium

large

Front of Range

CARE AND CLEANING

(continued)

Standard Twin Burners

(on some models)

On models with standard twin burners, the cooktop

lifts up for easy access.

Turn all controls OFF before removing burner

parts and drip pans (if so equipped).

The burner grates and drip pans (if so equipped)

can be lifted off, making them easy to clean.

The holes in the surface burners of your range must

be kept clean at all times for proper ignition and an

even, unhampered flame.

You should clean the surface burners routinely,

especially after bad spillovers, which could clog

these holes. Wipe off surface burners. If heavy

spillover occurs, remove the surface burners from

the range. Burners lift out for cleaning. Lift up the

cooktop and then lift out the surface burners.

To remove burned-on food, soak the surface burner

in a solution of mild liquid detergent and hot water.

Soak the surface burner for 20 to 30 minutes. For

more stubborn stains, use a cleanser like Soft Scrub

brand or Bon Ami

brand. Rinse well to remove any

traces of the cleanser that might clog the surface

burner openings. Do not use steel wool because it

will clog the surface burner openings and scratch the

surface burners. If the holes become clogged, clean

them with a sewing needle or twist tie.

Before putting the surface burner back, shake out

excess water and then dry it thoroughly by setting it in

a warm oven for 30 minutes. Then place it back in the

range, making sure it is properly seated and level.

Check the flame pattern of each burner. If the flames

are “jumpy” (not steady), clean the holes again with a

sewing needle or twist tie.

CAUTION: DO NOT OPERATE THE BURNER

WITHOUTALLBURNER PARTS AND DRIP

PANS (IFSO EQUIPPED) IN PLACE.

Grate

Drip Pan

(on some models)

Surface Burner

Clean these

holes

thoroughly

on each

burner.

Drip Pans (on some models)

Remove the grates and lift out the drip pans.

Drip pans can be cleaned in dishwasher or by hand.

To get rid of burned-on food, place them in a

covered container (or plastic bag) with 62 ml (1/4 cup)

ammonia to loosen the soil. Then scrub with a

soap-filled scouring pad if necessary.

When replacing the drip pans, make sure they are in

the correct position.

CAUTION: Do not clean the drip pans in a

self-cleaning oven.

Care and Cleaning

Burner Grates

Lift out when cool.

Grates should be

washed regularly

and, of course, after

spillovers. Wash

them in hot, soapy water and rinse with clean water. After

cleaning, dry them thoroughly by putting them in a warm

oven for a few minutes. Don’t put the grates back on the

range while they are wet. When replacing the grates, be

sure they’re positioned securely over the burners.

To prevent rusting on cast iron grates, apply a light

coating of cooking oil on the bottom of the grates.

To get rid of burned-on food, place the grates

in a covered container (or plastic bag) with 62 ml

(1/4 cup) ammonia, for approximately 12 hours or

overnight, to loosen the soil. Let sit overnight

(or approximately 12 hours), then scrub with a

soap-filled scouring pad if necessary. Rinse grates

thoroughly and dry completely before replacing

them on the range top.

Although they’re durable, the grates will gradually

lose their shine, regardless of the best care you can

give them. This is due to their continual exposure to

high temperatures. You will notice this sooner with

lighter color grates.

Do not operate a burner for an extended period of

time without cookware on the grate.

The finish on

the grate may chip without cookware to absorb the heat.

CAUTION: Do not clean the grates in a

dishwasher or in a self-cleaning oven.

Cooktop Surface Oven Bottom

To avoid damaging

the porcelain

enamel surface of

the cooktop and to

prevent it from

becoming dull,

clean up spills right

away. Foods with a

lot of acid (tomatoes,

sauerkraut, fruit juices, etc.) or foods with high sugar

content could cause a dull spot if allowed to set.

When the surface has cooled, wash and rinse. For

other spills such as fat spatterings, etc., wash with

soap and water once the surface has cooled. Then

rinse and polish with a dry cloth.

The oven bottom has a porcelain enamel finish.

To make cleaning easier, protect the oven bottom

from excessive spillovers by placing a cookie sheet on

the shelf below the shelf you are cooking on. This is

particularly important when baking a fruit pie or other

foods with a high acid content.

We don’t recommend using aluminum foil on the

oven bottom. It can affect air flow if the holes are

blocked and it can concentrate heat at the bottom of

the oven, resulting in poor baking performance.

Hot fruit fillings or other foods that are highly

acidic (such as tomatoes, sauerkraut, and sauces

with vinegar or lemon juice) may cause pitting and

damage to the porcelain enamel surface and should

be wiped up immediately. To clean up spillovers,

use soap and water, an abrasive cleaner or soap-filled

steel wool pad. Rinse well to remove any soap

before self-cleaning.

Do not store flammable materials in an oven or

near the cooktop. Do not store or use combustible

materials, gasoline or other flammable vapors and

liquids in the vicinity of this or any other appliance.

Brushed Chrome Cooktop (on some models)

Clean the brushed chrome top with warm, soapy water or Bon Ami

brand

cleanser and immediately dry it with a clean, soft cloth. Take care to dry the

surface following the “grain.”

To help prevent finger marks after cleaning, spread a thin film of baby oil

on the surface. Wipe away excess oil with a clean, soft cloth.

CARE AND CLEANING

(continued)

Lift-Off Oven Door

The oven door is removable, but

it is heavy. You may need help

removing and replacing the door.

To remove the door, open it a

few inches to the special stop

position that will hold the door

open. Grasp firmly on each side

and lift the door straight up and

off the hinges.

NOTE: Be careful not to place

hands between the hinge and the oven door frame as

the hinge could snap back and pinch fingers.

To replace the door, make sure the hinges are in the

special stop position. Position the slots in the bottom

of the door squarely over the hinges. Then lower the

door slowly and evenly over both hinges at the same

time. If the hinges snap back against the oven frame,

pull them back out.

TO CLEAN THE DOOR:

(Do not immerse the door in water.)

Inside of the door:

• Because the area inside the gasket is cleaned during

the self-clean cycle, you do not need to clean this

by hand. Any soap left on the liner causes additional

stains when the oven is heated.

• The area outside the gasket can be cleaned with

a soap-filled steel wool or plastic pad.

• Do not rub or clean the door gasket—the

fiberglass material of the gasket has an extremely

low resistance to abrasion. An intact and well-

fitting oven door gasket is essential for energy-

efficient oven operation and good baking results.

If you notice the gasket becoming worn, frayed or

damaged in any way or if it has become displaced

on the door, you should have it replaced.

Outside of the door:

• Use soap and water to thoroughly clean the top,

sides and front of the oven door. Rinse well. You

may also use a glass cleaner to clean the glass on

the outside of the door.

• Spillage of marinades, fruit juices, tomato sauces

and basting materials containing acids may cause

discoloration and should be wiped up immediately.

When the surface is cool, clean and rinse.

• Do not use oven cleaners, cleansing powders or

harsh abrasives such as steel wool pads on the

outside of the door.

Inside Gasket

Gasket

Outside Gasket

Broiler Pan and Grid

After broiling, remove the

broiler pan from the oven.

Remove the grid from the pan.

Carefully pour out grease from

the pan into a proper container.

Wash and rinse the broiler pan

and grid in hot water with a soap-

filled or plastic scouring pad.

If food has burned on, sprinkle the grid with detergent

while hot and cover with wet paper towels or a

dishcloth. Soaking the pan will remove burned-on foods.

The broiler pan and grid may be cleaned with a

commercial oven cleaner.

Both the broiler pan and grid can also be cleaned

in a dishwasher.

Do not store a soiled broiler pan and grid anywhere

in the range.

CAUTION: Do not clean the broiler pan or grid in

a self-cleaning oven.

Grid

Pan

Oven Shelves

Clean the shelves with an abrasive cleanser or steel

wool. After cleaning, rinse the shelves with clean

water and dry with a clean cloth.

NOTE: Take the shelves out of the oven before you

begin the self-clean cycle.

Care and Cleaning

Oven Light Replacement (on some models )

CAUTION: Before replacing your oven light bulb,

disconnect the electrical power to the range at the

main fuse or circuit breaker panel. Be sure to let

the light cover and bulb cool completely.

The oven light bulb is covered with a removable

glass cover that is held in place with a bail-shaped

wire. Remove the oven door, if desired, to reach

cover easily.

To remove:

1. Hold a hand under the

cover so it doesn’t fall

when released. With

fingers of the same

hand, firmly push back

the wire cover holder.

Lift off the cover.

DO NOT REMOVE ANY SCREWS TO

REMOVE COVER.

2. Do not touch hot bulb with a wet cloth. Replace

bulb with a 40-watt household appliance bulb.

To replace cover:

1. Place it into the groove of the light receptacle. Pull

the wire forward to the center of the cover until it

snaps into place. When in place, the wire holds the

cover firmly. Be certain the wire is in the

depression in the center of the cover.

2. Connect electrical power to the range.

Wire cover holder

Control Panel and Knobs

It’s a good idea to wipe the control panel after each

use of the oven. Clean with mild soap and water or

vinegar and water, rinse with clean water and polish

dry with a soft cloth.

Do not use abrasive cleansers, strong liquid cleaners,

plastic scouring pads or oven cleaners on the control

panel—they will damage the finish. A 50/50 solution

of vinegar and hot water works well.

The control knobs may

be removed for easier

cleaning. To remove a

knob, pull it straight off

the stem. If knob is

difficult to remove, place

a towel or dishcloth

between the knob and control panel and pull gently.

Wash the knobs in soap and water or a vinegar

and hot water solution.

Metal parts can be cleaned with soap and water. Do

not use steel wool, abrasives, ammonia, acids or

commercial oven cleaner. Dry with a soft cloth.

Removable Storage Drawer (on some models)

The storage drawer is a good place to store cookware

and bakeware. Do not store plastics and flammable

material in the drawer.

The storage drawer may be removed for cleaning

under the range. Clean the storage drawer with a

damp cloth or sponge. Never use harsh abrasives or

scouring pads.

To remove the storage drawer:

1. Pull the drawer straight

out until it stops.

2. Tilt the front of the

drawer up and free of

the range.

To replace the storage drawer:

1. Set the stops on the back of the drawer over the

stops in the range.

2. Slide the drawer evenly and straight back, so that

the rails in the range are engaged.

(continued next page)

CARE AND CLEANING

(continued)

Oven Air Vents

Never block the vents (air openings) of the range.

They provide the air inlet and outlet that are necessary

for the range to operate properly with correct

combustion. Air openings are located at the rear of the

cooktop, at the top and bottom of the oven door, and at

the bottom of the range, under the kick panel or

storage drawer (depending on the model).

Vent appearance and location vary

Lift-up Cooktop

(on models with standard twin burners)

Clean the area under the cooktop often. Built-up soil,

especially grease, may catch on fire.

To make cleaning easier, the cooktop may be lifted up.

To raise the cooktop:

1. Be sure the burners are turned off.

2. Remove the grates.

3. Grasp the two front burner wells and lift up.

Some models have dual

support rods that will hold

the cooktop up while you

clean underneath it.

After cleaning under the

cooktop with hot, soapy

water and a clean cloth,

lower the cooktop. Be

careful not to pinch your fingers.

Removable Kick Panel (on some models)

The kick panel may be removed for cleaning under

the range.

To remove, lift up the

bottom of the panel slightly

to disengage the panel from

the tabs at the base of the

range. Pull the bottom of the

panel forward until the spring

clips are released at the top of

the panel.

To replace, insert the two

slots at the bottom of the panel

onto the two tabs at the base

of the range and push the top

of the panel forward to engage

the spring clips.

Fluorescent Night Light (on some models)

CAUTION: Do not touch the bulb with wet hands

or when the bulb is hot. Never wipe the light area

with a wet cloth. Electrical power must be shut off

if you have to replace the bulb.

1. With a phillips

screwdriver, remove the

two screws.

2. Lift canopy straight up.

3. Remove the fluorescent light bulb. Replace the

bulb with one of the same length and wattage.

4. Replace the canopy.

INSTALLATION INSTRUCTIONS

CAUTION

Do not attempt to operate the oven

of this range during a power failure

(electric ignition models only).

DIMENSIONS AND CLEARANCES

Provide adequate clearances between the range

and adjacent combustible surfaces.

FOR YOUR SAFETY

If you smell gas:

1. Open windows.

2. Don’t touch electrical switches.

3. Extinguish any open flame.

4. Immediately call your gas supplier.

FOR YOUR SAFETY

Do not store or use combustible

materials, gasoline or other flammable

vapors and liquids in the vicinity of this

or any other appliance.

BEFORE YOU BEGIN

Read these instructions completely and

carefully.

IMPORTANT: Save these instructions

for the local electrical inspector’s use.

INSTALLER: Leave these instructions

with the appliance after installation is

completed.

CONSUMER:

Keep this Use and Care

Guide and the Installation Instructions

for future use.

This appliance must be properly grounded.

WARNING

• Improper installation, adjustment,

alteration, service or maintenance can

cause injury or property damage. Refer

to this guide. For assistance or additional

information, consult a qualified installer,

service agency, manufacturer (dealer) or

the gas supplier.

• Never reuse old flexible connectors.

The use of old flexible connectors can

cause gas leaks and personal injury.

Always use NEW flexible connectors

when installing a gas appliance.

Depth with Door Closed

(includes door handle):

71.8 cm

(28

⁄

″)

76.2 cm

(

30″

)

118.1 cm

(46

⁄

″)

92.1 cm

± 6 mm

(36

⁄

″ ±

1/4

″)

Depth with Door Open:

117.8 cm (46

⁄

″)

To cabinets

below cooktop

and at the range

back

76.2 cm

(30

″)

33 cm (13″)

76.2 cm (30″)

Minimum

2.5 cm (1″)

To wall on either side

Maximum depth

for cabinets above

countertops

Front edge

of the

range side

panel

forward

from

cabinet

45.7 cm

(18″)

0 cm

(0″)

6 mm

(1/4″)

Minimum

to cabinets

on either

side of the

range

91.5 cm

(36″)

(continued next page)

IMPORTANT

Remove all packing material and

literature from oven before connecting

gas and electrical supply to range.

INSTALLATION INSTRUCTIONS

(continued)

EXCEPTION: Installation of a listed microwave

oven or cooking appliance over the cooktop shall

conform to the installation instructions packed

with that appliance.

• If cabinets are placed above the range, allow a

minimum clearance of 76.2 cm (30

″) between

the cooking surface and the bottom of

unprotected cabinets.

• If a 76.2 cm (30″) clearance between cooking

surface and overhead combustible material or

metal cabinets cannot be maintained, protect the

underside of the cabinets above the cooktop with

not less than 6 mm (1/4″) insulating millboard

covered with sheet metal not less than .31 mm

(0.0122″) thick.

• Clearance between the cooking surface and

protected cabinets MUST NEVER BE LESS

THAN 61 cm (24

″). The vertical distance from

the plane of the cooking surface to the bottom of

adjacent overhead cabinets extending closer than

2.5 cm (1″) to the plane of the range sides must

not be less than 45.7 cm (18″). (See Dimensions

and Clearances illustration in this section.)

• CAUTION: Items of interest to children should

not be stored in cabinets above a range or on the

backsplash of a range—children climbing on the

range to reach items could be seriously injured.

WARNING

All ranges can tip and injury could

result. To prevent accidental tipping

of the range, attach an approved Anti-

Tip device to the wall. (See Installing

the Anti-Tip Device in this section.)

To check if the device is installed and

engaged properly, carefully tip the

range forward. The Anti-Tip device

should engage and prevent the range from

tipping over.

If you pull the range out from the wall for any

reason, make sure the Anti-Tip device is engaged

when you push the range back against the wall.

• For your safety, never use your range for

warming or heating the room. Your oven and

cooktop are not designed to heat your kitchen. Top

burners should not be operated without cookware

on the grate. Such abuse could result in fire and

damage to your range and will void your warranty.

• Do not store or use combustible materials,

gasoline or other flammable vapors and liquids in

the vicinity of this or any other appliance.

Explosions or fires could result.

• Do not use oven for a storage area. Items

stored in the oven can ignite.

• Do not let cooking grease or other flammable

materials accumulate in or near the range.

IMPORTANT SAFETY INSTRUCTIONS

Installation of this range must conform with

local codes, or in the absence of local codes,

with the National Fuel Gas Code, ANSI

Z223.1, latest edition. In Canada, installation

must conform with the current Natural Gas

Installation Code, CAN/CGA-B149.1 or the

current Propane Installation Code, CAN/CGA-

B149.2, and with local codes where applicable.

This range has been design-certified by the

American Gas Association according to ANSI

Z21.1, latest edition and Canadian Gas Association

according to CAN/CGA-1.1, latest edition. As

with any appliance using gas and generating heat,

there are certain safety precautions you should

follow. You will find these precautions in the

Important Safety Instructions in the front of this

guide. Read them carefully.

• Have your range installed by a qualified

installer or service technician.

• Your range must be electrically grounded in

accordance with local codes or, in the absence of

local codes, in accordance with the National

Electrical Code (ANSI/NFPA 70, latest edition).

In Canada, electrical grounding must be in

accordance with the current CSA C22.1

Canadian Electrical Code Part 1 and/or local

codes. See Electrical Connections in this section.

• Before installing your range on linoleum or any

other synthetic floor covering, make sure the

floor covering can withstand 82°C. (180°F.)

without shrinking, warping or discoloring. Do not

install the range over carpeting unless a sheet of

6 mm (1/4″) thick plywood or similar insulator is

placed between the range and carpeting.

• Make sure the wall coverings around the

range can withstand heat generated by the

range up to 93°C. (200°F.).

• Avoid placing cabinets above the range. To

reduce the hazard caused by reaching over the

open flames of operating burners, install a

ventilation hood over the range that projects

forward at least 12.7 cm (5″) beyond the front of

the cabinets.

• The ventilating hood must be constructed of

sheet metal not less than .31 mm (0.0122″) thick.

Install above the cooktop with a clearance of not

less than 6 mm (1/4″) between the hood and the

underside of the combustible material or metal

cabinet. The hood must be at least as wide as

the appliance and centered over the appliance.

Clearance between the cooking surface and the

ventilation hood surface MUST NEVER BE

LESS THAN 61 cm (24″).

MODEL AND SERIAL NUMBER LOCATION

Depending on your range, you’ll find the model

and serial numbers on a label on the front frame of

the range, behind the storage drawer or kick panel.

TOOLS YOU WILL NEED

• Phillips and flat-blade screwdrivers

• Pencil and ruler

• Two pipe wrenches (one for backup)

• 3.5 cm (1

⁄

″) open-end or adjustable wrench

• Nut drivers or wrenches: 5 mm (3/16″)

and 6 mm (1/4″)

ADDITIONAL MATERIALS YOU MAY NEED

• Gas line shut-off valve.

• Pipe joint sealant or UL-approved pipe thread

tape with Teflon* that resists action of butane gas.

• Flexible metal appliance connector [1.3 cm

(1/2″) I.D.]. A 1.5 m (5′) length is recommended

for ease of installation but other lengths are

acceptable. Never use an old connector when

installing a new range.

• Flare union adapter for connection to gas

supply line [1.9 cm (3/4″) or 1.3 cm (1/2″) NPT

x 1.3 cm (1/2″) I.D.].

• Flare union adapter for connection to pressure

regulator on range [1.3 cm (1/2″) NPT x 1.3 cm

(1/2″) I.D.].

*Teflon: Registered trademark of DuPont

PREPARATION

• Remove all tape and packaging. Lift up the

cooktop (on models with standard twin burners)

and remove any packing material under it. Make

sure the standard twin burners are properly

seated and level.

• Take the accessory pack out of the oven.

• Check to be sure that no range parts have

come loose during shipping.

GENERAL

• See Dimensions and Clearances in this section

for all rough-in and spacing dimensions. These

dimensions must be met for safe use of your range.

The location of the electrical outlet and pipe opening

(see Gas Pipe and Electric Outlet Locations) may

be adjusted to meet specific requirements.

• The range may be placed with 0 cm (0″)

clearance (flush) at the back wall and side walls

of the range.

LOCATION

Do not locate the range where it may be subject

to strong drafts. Any openings in the floor or wall

behind the range should be sealed. Make sure

the openings around the base of the range that

supply fresh air for combustion and ventilation

are not obstructed by carpeting or woodwork.

PROTECT YOUR FLOOR

Your range, like many other household items, is

heavy and can settle into soft floor coverings

such as cushioned vinyl or carpeting. Use care

when moving the range on this type of flooring.

It is recommended that the following simple and

inexpensive instructions be followed to protect

your floor.

The range should be installed on a sheet of plywood

(or similar material). When the floor covering ends

at the front of the range, the area that the range

will rest on should be built up with plywood to

the same level or higher than the floor covering.

This will allow the range to be moved for cleaning

or servicing. Also, make sure your floor covering

will withstand 82°C. (180°F.). (See the Important

Safety Instructions section of the Installation

Instructions.)

KITCHEN CABINETS

Make sure the wall coverings around your

range can withstand the heat generated [up to

93°C. (200°F.)] by the range. (See the Important

Safety Instructions section of the Installation

Instructions.)

(continued next page)

INSTALLATION INSTRUCTIONS

(continued)

Gas Pipe and Electric Outlet Locations

for Models Equipped with Sealed Burners

Gas Pipe and Electric Outlet Locations for

Models Equipped with Standard Twin Burners

PROVIDE ADEQUATE GAS SUPPLY

Your range is designed to operate at a pressure of

25.4 cm (10″) of water column on butane gas.

Make sure you are supplying your range with the

type of gas for which it is designed.

If you decide to use this range on a different type

of gas, conversion adjustments must be made by a

service technician or other qualified person before

attempting to operate the range on that gas.

For proper operation, the pressure of butane gas

supplied to the regulator must be between 25.4 cm

(10″) and 33 cm (13″) of water column. When

checking for proper operation of the regulator, the

inlet pressure must be at least 2.5 cm (1″) greater

than the operating (manifold) pressure as given

above. The pressure regulator located at the inlet

of the range manifold must remain in the supply

line. A flexible metal appliance connector used to

connect the range to the gas supply line should

have an I.D. of 1.3 cm (1/2″) and be 1.5 m (5′) in

length for ease of installation. In Canada, flexible

connectors must be single wall metal connectors

no longer than 1.8 m (6′) in length.

CONNECT THE RANGE TO GAS

Shut off the main gas supply valve before

disconnecting the old range and leave it off until

new hook-up has been completed. Don’t forget

to relight the pilot on other gas appliances when

you turn the gas back on.

Because hard piping restricts movement of the

range, the use of an A.G.A.-certified flexible

metal appliance connector is recommended

unless local codes require a hard-piped connection.

Never use an old connector when installing a

new range. If the hard piping method is used,

you must carefully align the pipe; the range

cannot be moved after the connection is made.

To prevent gas leaks, use pipe joint compound

or wrap Teflon* pipe thread tape around all male

(external) pipe threads.

*Teflon: Registered trademark of DuPont

This area allows

for flush range

installation with

through-the-wall

connection of pipe

stub/shut-off valve

and rear wall

120V outlet.

Shortest

connection

from hard pipe

stub location to

range hookup.

This area allows for

flush range installation

with through-the-floor

connection of pipe

stub/shut-off valve.

76.2 cm

(30″)

(24″)

15.9 cm

⁄

″)

22.9 cm (9″)

5.1 cm (2″)

(4″)

6.4 cm

61 cm

10.2 cm

20.3 cm

(4″

)

10.2 cm

⁄

″)

(8″)

This area allows

for flush range

installation with

through-the-wall

connection of pipe

stub/shut-off valve

and rear wall

120V outlet.

Shortest

connection

from hard pipe

stub location to

range hookup.

This area allows

for flush range

installation with

through-the-floor

connection of pipe

stub/shut-off valve.

76.2 cm

(30″)

61 cm (24″)

73.7 cm (29″)

22.9 cm (9″)

5.1 cm (2″)

6.4 cm (2

⁄

″)

20.3 cm

17.8 cm

(7″)

(8″)

10.2 cm

(4″)

Flexible Connector and Rigid Pipe Hookups for

Models Equipped with Standard Twin Burners

Flexible Connector Hookup for Models

Equipped with Sealed Burners

Rigid Pipe Hookup for Models Equipped

with Sealed Burners

Pressure

Regulator

90° Elbow

(provided)

Gas Flow into Range

Flex Connector

[1.8 m (6′) max.]

Adapter

Installer: Inform the

consumer of the

location of the gas

shut-off valve.

1.3 cm or 1.9 cm

(1/2

or 3/4

)

Gas Pipe

Adapter

Gas

Shut-off

Valve

Pressure

Regulator

90° Elbow

(provided)

Nipple

Union

90° Elbow

Black

Iron Pipe

Union

Nipple

Gas

Shut-off

Valve

1.3 cm or 1.9 cm

(1/2

or 3/4

)

Gas Pipe

Gas Flow into Range

Installer: Inform the

consumer of the

location of the gas

shut-off valve.

Installer: Inform the

consumer of the location

of the gas shut-off valve.

Manifold Pipe

Adapter

Flex Connector

[1.8 m (6′) max.]

Adapter

Pressure

Regulator

Gas Flow into Range

Flexible

Connector

Hookup

Union

90°

Elbow

Union

Nipple

Black Iron Pipe

Nipple

Rigid Pipe

Hookup

1.3 cm or 1.9 cm

(1/2

or 3/4

)

Gas Pipe

(continued next page)

Gas

Shut-off

Valve

INSTALLATION INSTRUCTIONS

(continued)

ELECTRICAL CONNECTIONS

(on some models)

Electrical Requirements

120-volt, 60 Hertz, properly grounded branch

circuit protected by a 15-amp or 20-amp circuit

breaker or time delay fuse.

Extension Cord Cautions

Because of potential safety hazards associated

with certain conditions, we strongly recommend

against the use of an extension cord. However,

if you still elect to use an extension cord, it is

absolutely necessary that it be a UL-listed,

3-wire grounding-type appliance extension cord

and that the current carrying rating of the cord

in amperes be equivalent to, or greater than,

the branch circuit rating.

Grounding

IMPORTANT—(Please read carefully)

FOR PERSONAL SAFETY, THIS APPLIANCE

MUST BE PROPERLY GROUNDED.

The power cord of

this appliance is

equipped with a

three-prong

(grounding) plug

which mates with a

standard three-prong

grounding wall

receptacle to

minimize the

possibility of electric

shock hazard from this appliance.

The customer should have the wall receptacle

and circuit checked by a qualified electrician to

make sure the receptacle is properly grounded.

Where a standard two-prong wall receptacle is

encountered, it is the personal responsibility and

obligation of the customer to have it replaced with

a properly grounded three-prong wall receptacle.

DO NOT, UNDER ANY CIRCUMSTANCES,

CUT OR REMOVE THE THIRD (GROUND)

PRONG FROM THE POWER CORD.

CONNECT THE RANGE TO GAS

(continued)

1. Install a manual gas line shut-off valve in the

gas line in an easily accessed location outside of

the range. Make sure everyone operating the

range knows where and how to shut off the gas

supply to the range.

2. Install male 1.3 cm (1/2

″) flare union adapter

to the 1.3 cm (1/2″) NPT internal thread elbow

at inlet of regulator. On models equipped with

standard twin burners, install the male pipe

thread end of the 1.3 cm (1/2″) flare union

adapter to the 1.3 cm (1/2″) NPT internal thread

at inlet of pressure regulator. Use a back-up

wrench on the regulator fitting to avoid damage.

When installing the range from the front,

remove the 90° elbow for easier installation.

3. Install male 1.3 cm (1/2″) or 1.9 cm (3/4″)

flare union adapter to the NPT internal thread of

the manual shut-off valve, taking care to back up

the shut-off valve to keep it from turning.

4. Connect flexible metal appliance connector

to the adapter on the range. Position range

to permit connection at the shut-off valve.

5. When all connections have been made, make

sure all range controls are in the off position and

turn on the main gas supply valve. Use a liquid

leak detector at all joints and connections to

check for leaks in the system.

When using test pressures greater than 1/2 psig

to pressure test the gas supply system of the

residence, disconnect the range and individual

shut-off valve from the gas supply piping. When

using test pressures of 1/2 psig or less to test the

gas supply system, simply isolate the range from

the gas supply system by closing the individual

shut-off valve.

CAUTION: DO NOT USE A FLAME TO

CHECK FOR GAS LEAKS.

PREFERRED

METHOD

Ensure proper

ground exists

before use

Usage Situations where Appliance Power

Cord will be Disconnected Frequently.

Do not use an adapter plug in these situations

because disconnecting of the power cord

places undue strain on the adapter and leads to

eventual failure of the adapter ground terminal.

The customer should have the two-prong

wall receptacle replaced with a three-prong

(grounding) receptacle by a qualified electrician

before using the appliance.

The installation of appliances designed for

mobile home installation must conform with

the Manufactured Home Construction and

Safety Standard, Title 24 CFR, Part 3280

(formerly the Federal Standard for Mobile

Home Construction and Safety, Title 24, HUD,

Part 280) or, when such standard is not

applicable, the Standard for Manufactured

Home Installations, latest edition (Manufactured

Home Sites, Communities and Set-Ups), ANSI

A225.1, latest edition, or with local codes. In

Canada, mobile home installation must be in

accordance with the current CAN/CSA

Z240/MH Mobile Home Installation Code.

Electric Disconnect

1. Locate disconnect plug on the range back.

2. Pinch sides of connector and pull out of

range back.

Usage Situations where Appliance

Power Cord will be Disconnected Infrequently.

An adapter may be used only on a 15-amp

circuit. Do not use an adapter on a 20-amp

circuit. Where local codes permit, a

TEMPORARY CONNECTION may be

made to a properly grounded two-prong wall

receptacle by the use of a UL-listed adapter,

available at most hardware stores. The larger

slot in the adapter must be aligned with the

larger slot in the wall receptacle to provide

proper polarity in the connection of the

power cord.

When disconnecting the power cord from the

adapter, always hold the adapter with one hand.

If this is not done, the adapter ground terminal

is very likely to break with repeated use. Should

this happen, DO NOT USE the appliance until a

proper ground has again been established.

CAUTION: Attaching the adapter ground

terminal to the wall receptacle cover screw

does not ground the appliance unless the cover

screw is metal, and not insulated, and the wall

receptacle is grounded through the house

wiring. The customer should have the circuit

checked by a qualified electrician to make sure

the receptacle is properly grounded.

TEMPORARY

METHOD

(Adapter plugs

not permitted in

Canada)

Align large

prongs/slots

Ensure proper

ground and

firm connection

before use

(continued next page)

INSTALLATION INSTRUCTIONS

(continued)

CHECK IGNITION OF OVEN BURNER

The oven is designed to operate quietly and

automatically. To operate the oven, press the

BAKE pad and then press the + pad until “350°”

appears in the display. After 30-90 seconds, the

oven burner will ignite and burn until the set

temperature is reached. The oven burner will

continue to cycle on and off as necessary to

maintain the oven at the temperature indicated by

the display.

To check ignition of the broil burner, press the

BROIL pad and then the + or – pad. After 30-90

seconds, the broil burner will ignite.

Electric ignition models require electrical

power to operate. In case of a power outage, the

oven burners on these models cannot be lit

manually with a match. Gas will not flow unless

the glow bar is hot.

If the oven is in use when a power outage occurs,

the burner will shut off and cannot be re-lit until

power is restored.

CHECK IGNITION OF SURFACE BURNERS

Surface Burner Ignition

Operation of all cooktop and oven burners

should be checked after the range and gas

supply lines have been carefully checked

for leaks.

Electric Ignition Models

Select a top burner knob and simultaneously

push in and turn to LITE position. You will hear

a snapping sound indicating proper operation

of the spark module. Once the air has been

purged from the supply lines, burners should

light within 4 seconds. After burner lights,

rotate knob out of the LITE position. Try each

burner in succession until all burners have

been checked.

Quality of Flames

The combustion quality of burner flames needs

to be determined visually.

(A) Yellow flames—

Call for service

(B) Yellow tips on

outer cones—

Normal for

butane gas

If burner flames look like (A), call for service.

Normal burner flames should look like (B).

With butane gas, some yellow tipping on outer

cones is normal.

SEAL THE OPENINGS

Seal any openings in the wall behind the range

and in the floor under the range when hookups

are completed.

The flames for the top (broil) burner should be

steady with approximately 2.5 cm (1″) blue cones

and should

not extend out over the edges of the

burner baffle.

To determine if the bottom burner flames are

burning properly, remove the oven bottom.

Flames should have approximately

2.5 cm (1″)

blue cones with small yellow tips at the end of

outer cones. Flames should not lift off burner

ports. If lifting is observed, gradually reduce air

shutter opening until flames are stabilized.

To remove the oven bottom:

1. Remove the knurled screws holding down rear

of the oven bottom.

2. Grasp the oven bottom at finger slots on

each side.

3. Lift the rear of the oven bottom enough to

clear the lip of the range frame, then pull out.

ADJUST BROIL AND OVEN BURNER AIR

ADJUSTMENT SHUTTERS IF NECESSARY

Air adjustment shutters for the top and bottom

burners regulate the flow of air to the flames.

The air adjustment shutter for the top

(broil) burner is in the center of the rear

wall of the oven.

The shutter for the bottom (oven) burner is near

the back wall behind the storage drawer or the

kick panel (depending on the model). Remove

the drawer or panel. See the Care and Cleaning

section in this guide.

To adjust the flow of air to either burner, loosen

the Phillips head screw and rotate the shutter

toward open or closed position as needed.

Air Adjustment

Shutter

Loosen

Air Adjustment

Shutter

Oven Bottom

(continued next page)

INSTALLATION INSTRUCTIONS

(continued)

2. Locate the outside edge of the device 5.4 cm

⁄

″) toward the center of the range from the

marked edge of the range.

3. Using the device as a template, mark the

position of the hole for the screw.

4. For wood construction, drill a pilot hole at an

angle of 20 degrees from the horizontal. A nail

or awl may be used if a drill is not available.

Mount the Anti-Tip device with the screw

provided.

For cement or concrete construction, you will

need a 6 mm x 3.8 cm (1/4″ x 1

⁄

″) lag bolt and a

1.3 cm (1/2″) O.D. sleeve anchor, which are not

provided. Drill the recommended size hole for

the hardware.

Install the sleeve anchor into the drilled hole

and then install the lag bolt through the device.

The bolts must be properly tightened as

recommended for the hardware.

5. Slide the range against the wall, and check

for proper installation by grasping the front edge

of the cooktop and carefully attempting to tilt the

range forward.

WHEN ALL HOOKUPS ARE COMPLETED:

MAKE SURE ALL CONTROLS ARE LEFT IN THE

OFF POSITION.

MAKE SURE THE FLOW OF COMBUSTION AND

VENTILATION AIR TO THE RANGE IS UNOBSTRUCTED.

INSTALLING THE ANTI-TIP DEVICE

1. Mark the wall where the RIGHT EDGE of the

range is to be located. Be sure to allow for the

countertop overhang if you intend to install the

range next to cabinets.

WARNING:

• Range MUST be secured with an

approved Anti-Tip device.

• Unless properly installed, the range could

be tipped by you or a child standing, sitting

or leaning on an open door.

• After installing the Anti-Tip device, verify

that it is in place by carefully attempting to

tilt the range forward.

• This range has been designed to meet all

recognized industry tip standards for all

normal conditions.

• The use of this device does not preclude

tipping of the range when not properly

installed.

• If the Anti-Tip device supplied with the

range does not fit this application, use the

universal Anti-Tip device WB02X7909.

LEVELING THE RANGE

1. Remove the storage

drawer or kick panel.

2. Use a 5 mm (3/16″)

open-end or socket wrench

to back out both rear

leveling legs approximately

two turns.

3. Use a 3.5 cm (1

⁄

″) open-

end or adjustable wrench

to back out the front

leveling legs two turns.

4. Install the oven shelves

in the oven and position

the range where it will be

installed.

5. Check for levelness by placing a spirit level or

a cup, partially filled with water, on one of the

oven shelves. If using a spirit level, take two

readings—with the level placed diagonally first

in one direction and then the other.

6. Adjust the leveling legs until the range is level.

7. After the range is level, slide the range

away from the wall so that the Anti-Tip device

can be installed.

Marked Edge

of Range

Approx. 20°

Slotted

Head

Screw

Anti-Tip

Device

Wallplate

5.4 cm

⁄

″)

Wood Screw

Wallplate

Anti-Tip

Device

Back of

Range

Wallboard

QUESTIONS?

BEFORE YOU CALLFOR SERVICE…

PROBLEM POSSIBLE CAUSE

TOP BURNERS DO NOT • Make sure electrical plug is plugged into a live power outlet.

LIGHT OR DO NOT

• Burner holes on the side or around the top of burner may be clogged. Remove

BURN EVENLY

burners (on models with standard twin burners) or burner heads (on models with

sealed burners) or burner caps on spill-proof models, and clean them with a

sewing needle or twist tie. Make sure you do not enlarge the holes. On

spill-proof models, check electrode area for burned-on food or grease.

• Make sure the drip pans are installed correctly.

• Pilot(s) is (are) not lit (on standing pilot models). See the Lighting Instructions

for Standing Pilot Models in Surface Cooking.

SURFACE BURNERS • The oven gas shut-off valve may have accidentally been moved during

LIGHT BUT OVEN cleaning or moving.

DOES NOT

To check the oven gas shut-off valve on standard twin burner models, raise

the cooktop and look for the gas shut-off lever at the extreme right rear corner.

(Standing pilot models do not have a gas shut-off valve on the regulator.)

Follow the directions in box A or B that match your regulator type.

To check the oven gas shut-off valve on sealed burner models, remove

the storage drawer, broiler drawer or kick panel and look for the gas shut-off

lever at the back of the range.

Follow the directions in box A or B that match your regulator type.

CLOCK DOES NOT WORK • Range electrical plug must be securely seated in a live power outlet. Check for

blown fuse or tripped circuit breaker.

OVEN LIGHT DOES NOT • Bulb may be loose or burned out.

COME ON

• Electrical plug must be plugged into a live power outlet.

NIGHT LIGHT DOES • Fluorescent bulb is loose or defective. Adjust or replace.

NOT WORK

• Switch operating the light is broken. Call for service.

(continued next page)

Installation Instructions Before You Call for Service

Lever shown closed.

PULL TO OPEN.

Lever shown closed.

PULL TO OPEN.

Lever shown

closed. PULL

TO OPEN.

A B

Standard Twin Burner Models

Sealed Burner Models

Lever shown

closed. PULL

TO OPEN.

Sealed Burner Models

Standard Twin Burner Models

BEFORE YOU CALLFOR SERVICE…

(continued)

PROBLEM POSSIBLE CAUSE

OVEN WILL NOT WORK • Plug on the range is not completely inserted in the electrical outlet.

• Pilot(s) is (are) not lit (on standing pilot models). See the Lighting Instructions

for Standing Pilot Models in Using Your Oven.

• The circuit breaker in your house has been tripped, or a fuse has been blown.

• Oven controls not properly set.

OVEN TEMPERATURE • The oven thermostat needs adjustment. See the Adjust the Oven

TOO HOT OR TOO COLD Thermostat—Do It Yourself section.

FOOD DOES NOT ROAST • Oven controls not properly set. See the Baking or Roasting section.

OR BAKE PROPERLY

• Shelf position is not correct.

• Incorrect cookware or cookware of improper size is being used.

• The oven thermostat needs adjustment. See the Adjust the Oven Thermostat—

Do It Yourself section.

• Clock not set correctly.

• Oven bottom not securely seated in position.

FOOD DOES NOT • Oven controls not properly set. See the Broiling section.

BROIL PROPERLY

• Oven door not closed.

• Improper shelf position being used. See the Broiling section.

• Food is being cooked on a hot pan.

• Cookware is not suited for broiling.

• Aluminum foil used on the broiler pan grid has not been fitted properly

and slit as recommended.

• Oven bottom not securely seated in position.

OVEN WILL NOT • Oven temperature is too high to set self-clean operation. Allow the range to

SELF-CLEAN cool to room temperature and reset the controls.

• Door latch handle not moved all the way to the right.

OVEN DOOR WILL • Oven must cool below locking temperature. Do not lock the door with

NOT UNLOCK door latch except when using self-clean feature or the oven may lock.

OVEN NOT CLEAN AFTER • Oven controls not set properly. See Operating the Self-Cleaning Oven section.

CLEAN CYCLE

• Heavily soiled oven requires 3

⁄

to 4 hours of cleaning time.

• Heavy spillovers should be cleaned up before starting clean cycle.

OVEN DOOR • Press the CLEAR/OFF pad. Allow the oven to cool and then unlatch the door.

ACCIDENTALLY LOCKED

WHILE BAKING

Before You Call for Service

PROBLEM POSSIBLE CAUSE

“door” APPEARS • Self-cleaning cycle has been selected but latch handle was not moved all the

IN THE DISPLAY way to the right. Move the latch handle.

• Latch handle was moved to the right but a program other than self-cleaning

was selected. Move the latch handle to the right only when setting the

self-cleaning cycle.

“F—AND A NUMBER” • If the time display flashed “F—and a number,” you have a function error code.

FLASH IN THE DISPLAY If a function error code appears during the self-cleaning cycle, check the oven

door latch. The latch handle may have been moved, even if only slightly, from

the latched position. Make sure the latch is moved to the right as far as it will go.

Press the CLEAR/OFF pad. Allow the oven to cool for one hour. Put the oven

back into operation.

• Disconnect all power to the range for 5 minutes and then reconnect power.

If the failure code repeats, then call for service.

OVEN CONTROL • This is reminding you to enter a bake temperature (see the Baking section).

SIGNALS AFTER

ENTERING COOKING

TIME OR START TIME

RAINBOW EFFECT IN • This is normal. It is caused by the heat treatment applied to the oven window.

THE OVEN WINDOW

(on some models)

STRONG ODOR • Improper air/gas ratio in oven. Adjust oven burner air shutter.

• An odor from the insulation around the oven liner is normal for the first few

times oven is used. This is temporary.

Printed in Mexico

GE - General Electric Cooker, 30" F/S, Gas, Pyrolytic, 4 Burner JGBP35GRA1WW

Product's Documents

User Manual

Specifications

GE - General Electric JGBP35GRA1WW Questions and Answers

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