MAYTAG 4348340 Free Standing Gas Range User Manual

FREESTANDING
GAS RANGE
USE AND CARE MANUAL

Copy Your Model and Serial Numbers IN THE BOX BELOW

Model and Serial numbers are on a tag, behind the broiler drawer Panel, on the range front frame. If you call for service, or with a question, have this information ready. Keep this book, your installation guide e, your warranty, and the sales slop together.

Model No:

Serbal No.
Purchase Dale.

FIND PROBLEMS DURING THE WARRANTY PERIOD
Warranties Are Based On Time, Not Usage. You should try each feature and control on your new range soon after installation.

FOR YOUR SAFETY
If you smell gas:

1. Open windows
2. Don’t touch electrical switches.
3. Extinguish any open flame.
4. Call your gas supplier immediately.

FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

L.P. Burner Adjustments
The adjustments in your Installation Guide must be made before you try to use your range. If you are using Liquified Petroleum Gas (bottled gas) all L.P. adjustments in your installation guide must be made before use. If your range is not properly adjusted, flames may be too high, or the range may use too much fuel, release toxic fumes or cook poorly.

Model and Serial Numbers
Put the Model and Serial Numbers of your new range in the box on the front of this book. Find these numbers on a metal plate under the lift-up cooktop.

Safety Rules

IMPORTANT INSTRUCTIONS
ONLY YOU CAN PREVENT ACCIDENTS! Read the Safety Rules below and all operating instructions before using this appliance.

GENERAL

Keep this book for later use.
Be sure your range is put in and grounded by a skilled technician.
Never tr book tel s you to. All other work should be done by a skilled to fix or replace any part of the range unless the r technician.
Never block free airflow thru the oven vent (see page 6) or to the cooktop burners. One 1: some kinds of glass and ceramic pans can be used for coo top cooking. Be sure that the pan ! z ou use will not break when heated on the cooktop burner. cookware. ee page 9 for tips on

CHILD SAFETY
Teach your children not lo play with range knobs or any other part of the range.

Never leave children alone or unwatched where a range is in use.
Never let children sit or stand on the cooktop or open oven door. The child’s weight may make the range tip over
Never leave the oven door open when you are not watching the range.
Caution – Do nol store things children might want above a range. Never let children climb on any part of The range

SAFETY
Never use your range to heat a room. Doing so can be dangerous and hurt range parts.

Never wear loose or hanging clothes whtle using your range. Such clothes could catch fire.

Never heat unopened food containers. Pressure build-up may make container burst and cause injury.
Never let pot handles stick out over the front of the range. Turn handles In, over the cooktop, so that they cannot be bumped into. Be sure not to turn handles over another burner. They may get hot and burn you.

Always use care when opening the oven door. Let hot air or steam out before moving food.
Always move oven racks while oven is cool
Always use dry potholders when removing pans from the oven or cooktop. Moist or damp potholders can cause steam burns. Do not use a towel or other bulky cloth.

GREASE FIRES
Never leave cooktop burners unwatched at high heat settings Boilovers cause smoking and greasy splllovers may catch fire

Always keep the range area clear and free from things that could catch fire, gasoline, and other flammable vapors and II- ? uids. Never store things in an oven or near cooktop burners hese things may catch fire and plastic items may melt and burn.

Never use aluminum foil to line drip bowls (under burner grate) or oven bottoms. Only use foil as shown on page 7 of this book. Improper use of foil can start a fire or keep all the gas from burning.
Never leave Jars or cans of fat or droppings on or near the range. Never let grease build up on your range. You ca,n keep grease fire from starting if you clean up grease and sptllovers after each range use.

PUTTING OUT A GREASE FIRE
A dry chemical, foam, or t-talon type fire extinguisher should be near the range where you can easily reach iI in case of a cooking 1 fire. A Halon extinguisher will not spoil the food and ma es no mess. Never use water on a grease fire – it will only spread the flames. Never pick up a flaming pan. Instead:

1. Turn off the burner
2. Smother the fire with a tightly fitting pan lid, baking soda, or an extinguisher.

How lo put out a liquid grease fire with a fire extinguisher:

1. Stand back 5 or 6 feet.
2. Open the extinguisher.
3. Starting at the flames closest to you, move the extinguisher side to side and work back until all flames are out.

CAUTION: If you bring B the extinguisher too close you may blow burning grease a I over the cooking area.

How To Use Your Range

FOR RANGES WITH STANDING PILOTS
To Light Gas Cooktop Pilots:

1. Turn the burner controls to OFF and wait one minute before lighting pilots.
2. Remove the burner grates and drip bowl liners (some models), then lift up the cooktop. The cooktop pilofs are located bet-ween the front and rear burner on each side of the cooktop (see illustration).
3. Light pilot(s) with a match.

To Light Gas Oven Pilot:

1. Turn the OVEN CONTROL knob lo OFF and wait one minule before lighting pilot.
2. Open the broiler, lift up on the handle slightly, and pull the broiler door down flat. Put the broiler pan In the lowest posltlon and slide the drawer back into the range so you can reach Inside the broiler easier.
3. Find the oven pilot at the back of the brother compartment The Ion 1. tube at the top of the compartment, running from fron! lo bat , IS the oven burner. The pilot is at the back, about 1 Inch below the burner. See illustration below
4. Light the pilot with a match

FOR RANGES WITH SPARK ignition
To Manually Light Cooktop Burners With Spark Ignition

CAUTION
Lighting gas burners with a match is dangerous. The flames can burn you or a buildup of gas can explode. You should match light the cooktop burners only in an emergency. NEVER matc light spark ignition oven burners

During a power failure the burners will not light automatically. In an ore eee a cooktop burner may be lit with a match by follow- ing the steps below.

1. Light a match and hold the match flame near the burner you want to light. Wooden matches work tne best.
2. Push in and turn the control knob slowly. Be sure you are turn- Ing the knob for the burner you are lighting.

Note: If burner does not want within five seconds, turn the knob off and wait one minute before trying again.

Do Not Manually Light Oven Burners With Spark Ignition

TO USE COOKTOP BURNERS
A sign near each cooktop control knob shows which burner 1s turned on by that knob. For example, when you turn the knob nearestto::, the right front burner will light. You should always light the burners before putting a pan on the burner grate.

Some models have a cone-shaped cooktop burner, with a circular opening through the center of the burner, at the right front cooktop position. This ‘All- Purpose Burner’ can provide ane third again as much heat as the other three. Use the ‘All-Purpose Burner’’ for cook- ing large amounts of food in a big pan, canning, etc. See additional information on page 12.

CAUTION
Set controls so flame heats pan bottom only and does not lick pan sides. Flames licking pan sides are unsafe and waste gas.

Gas Pilot Medels
When you turn acontrol knob on, the burner is lit by a constantly burning pilot. To light a burner:

1. Push the control knob in and turn it left to LITE.
2. When the burner lights, turn the knob to set flame size. Spark Ignition Models When you turn a control knob to LITE, the burner is lit by a series
   of electric sparks (ticking sound) from the igniter.

To tight a burner:

1. Push the control knob in and turn it left to LITE.
2. When the burner lights, turn the knot to set flame size.

IMPORTANT: Do not leave the control knob on LITE after the burner is jit, or the life of the spark igniter may be shortened.

IF A BURNER DOES NOT LIGHT
If a burner fails to light within five seconds, turn the knob to OFF and wait one minute before trying again. If the burner still will not light, check Preventing Service Calls on page 15.

ENERGY-SAVING TIPS

• Be sure the burners (and pilots, if applicable) are properly ad-justed when your range is installed. Adjustment information is in your Installation Guide.
• Clean ali burners often (see pages 11 and 12). Dirty burners reduce efficiency,
• When possible, thaw frozen foods before cooking, cook with the minimum amount of water and use a pan with a tightly fitting tid.
• Adjust the flame to fit the size of the pan.
• Be sure to watch foods when heating them quickly on HI. As soon as the food reaches the cooking temperature, turn down the heat to the lowest setting that will keep it cooking.

TO USE THE OVEN
Baking and Broiling

1. Set the OVEN CONTROL knob to BROIL or needed temperature.
2. When finished turn the knob lo OFF.

TO SET THE CLOCK (Some Models)

1. Turn the clock/timer knob in the counterclockwise direction untti the words “SET TIME” are displayed.
2. Turn the Clock/Timer knob in either direction lo set the lime of day. Clock is now set.

TO SET THE TIMER (Some Models)

1. Turn the Clock/Timer knob in the clockwise direction until the words ‘SET TIMER” are displayed.
2. Turn the Clock/Timer knob in any direction lo set amount of time. The timer WIII automatically start counting down.
3. When lime is up, 3 beeps will sound.
   NOTE: To cancel timer, turn The Clock/Timer knob until the display reads : OO.
   While the limer is being used, the time of day will be shown in the display about every 10 seconds.

NEW OVEN ODOR
During the first baking and broiling cycles in your new oven, there may be some odor. This is normal and is caused by the heating of new parts and insulation. The odor will go away within a short time. A vent fan or other ventilation will help to clear the air.

OVEN LIGHT (Some Models)
Some models have an interior oven light. To turn the oven light on and off. push the Oven Light switch on the control panel. Should you ever need a new bulb, use a 40-watt appliance bulb.

Cooking Hints

OVEN VENT
When the oven is on, heated air moves through a vent in or below the backguard. On the cooktop, this hot air may make pot handles hot or melt plastic things left too near the vent. The vent is needed for proper air flow in the oven and good baking results. Do not block this vent. Doing so may cause cooking failure, fire or damage to the range.

MOISTURE
As your oven heats up, water droplets may form on the door or door glass. To prevent this, open the oven door for the first minute of oven heat up to let the moist air out.

RACK AND PAN ARRANGEMENT
Put oven rack(s) in place before turning on the oven. Rack positions are numbered 1 to 4, starting at the bottom with number 1. In general, when using ony one rack, position No. 2 should be used When using two racks, positions No. 2 and 4 work best!. When using cookie sheets place them with the long side of the cookie sheet toward the front of the oven and centered on the rack. When using two cookie sheets at the same time use rack positions No. 2 and 4. The cookies on the lower rack may be done 1-2 minutes before the ones on the higher rack. You may want to switch rack positions when baking is halfway finished. Pans too close to each other, to oven walls, or to the oven bottom block the free movement of air. Improper air movement causes uneven browning and cooking.

PREHEATING
Preheating lets the oven heat evenly before the fooc is put in. Allow 10 minutes at temperatures less than 350°F and 15 minutes at 350° F or more. With recipes that call for an oven preheated to a certain temperature, it is very important that you follow those instructions. It is not likely that you will get good baking results every time without preheating to the needed temperature unless the recipe says to startin acold oven. After the oven is preheated and you are ready to put the food in, try to have everything handy So that you will not have to leave the oven door open for an extended period of time. Opening the door often to check the food during baking makes it impossible for the oven to stay at the temperature you have selected. Try to time your baking and check only when close to being finished.

NOTE: When using cookware made of ovenproof glass or pottery, Teflon® coated cookware and dull or darkened pans in the oven, be sure to reduce recipe temperature by 25°F (see Choosing Cookware, page 8).

USING FOIL
For Baking
To catch spillovers, cut a piece of foil slightly larger than the pan and turn up the edges. USe two oven racks and put the foil on the lower oven rack below the pan.

CAUTION
Do not use aluminum foil directly under a pan on the same oven rack. The foil will reflect heat away from the pan. Do not cover the oven bottom or an entire oven rack with foil. The foil can block normal heat flow, cause cooking failures, and damage the oven interior.

For Roasting
For slow browning. piace a foil ‘tent’ Joosely over the meat. This IS especially good on a large turkey. Do not seal the foil. Sealing the foil will tend to steam the meat ? To reduce spattering, lightly crush foil and put it in the bottom of the pan under the food.

For Broiling

CAUTION
Do not cover the broiler grid with foil. Hot fat on the foul may cause a broiler fire. If a fire starts, close the oven door and turn controls off. lf fire does not go out, throw baking soda on the fire. Do not put water on the fire.

BROILING TIPS
Your oven and broiler doors should be completely closed while broiling.
Use only the broiler pan and grid that came with your range for bromng They are made for proper drainage of fat and liquids and help prevent spatter, smoke or fire.
Do not preheat when broiling. For even broiling on both sides, Start the food on a cold pan. Allow slightly more than half the cooking time for the first side then turn the food using tongs. If you pierce the meat with a fork, the juices will escape. When broiling frozen meat. use one rack position lower than shown in the chart and up to 1% times the broiling time. Trim the outer layer of fat from steaks and chops. Slit the fatty edges to keep the meat from curling. Always put the food being broiled on the proper rack (see char! at right). Food placed too close to the broiler may spatter. smoke or catch fire For maximum juiciness, Sait the first side just before turning the meat. Salt the second side just before serving. Brush chicken and fish with butter several times as they broil. When broiling fish. grease the grid to prevent sticking. Never leave a soiled broiler pan in the range. Grease in the pan may smoke or burn the next time the oven is used. See page 11 for tips on cleaning the broiler pan and grid. Be sure you know how to put out a grease fire. See page 4.

POSITIONING BROILER PAN
To open the broiler compartment, grasp the handle and pull the door toward you. After placing food on the broiler pan, slide the pan into the proper rack position. Be sure the sump (grease well) in the pants to the front of the range. See the chart below for recommended rack position and cooking time. The closer the food is to the broiler burner the faster the meat browns on the outside, yet stays red to pink in the center. Moving the meat farther away from the burner lets the meat cook to the center while browning outside.

Food| Hack Position
3 =Highest 1= Lowest| Total Time
(Minutes)
---|---|---
Steak – 1″ Thick Rare Medium| |
3|  10-12
3| 14-16
Well Done| 2| 20-22
Ground Beef Patties Medium Well Done.| |
3| 11-13
3| 13-15,
Lamb Chops – 1″ Thick| 2 d| 16-20
Pork Chops • 1″ Thick| 2| 20-25
Pork Shoulder Steaks| 2| 15-20
Ham Slice – 1″ Thick| 3| 14-16
Fish (Fillets)| 2| 10-15
Chicken (Halves)| 1| 40-60
Frankfurters| 2| 10-15
Bacon| 2| 5-7
Open-face Sandwiches| 2| 6-10

This chart is a general guide. The size, weight, thickness and Star-ting temperature of the food, as well as your Own personal preference, will affect cooking time.

ROASTING TIPS
Roasting time will depend on the oven temperature meal temperature, size, shape and type of the meat. tne propertion of bone and fat, and the degree of doneness (internal temperature) you desire.

• Add extra time (15 to 25 minutes per pound when roasting frozen meats.
• For even cooking, put the meat in the pan with the fat side up
• Use a roasting pan that fits the size of the roast. Too smal! a gan will let the melted fat drip over the edge and too large a pan will Cause Spattering.
• Reduce spattering by putting lightly crushed foil in the pan under the food.
• To best measure doneness, always use a meat thermometer
• For easier carving, let the roast stand 10 ! o 20 minutes after removing it from the oven. Always Carve across the grain of mea!

MEAT| OVEN
TEMP| INTERNAL
TEMP| MEAT I
i| OVEN
TEMP| INTERNAL
TEMP
---|---|---|---|---|---
Beef, Lamb
rare
medium
well| 325° F| | Veal ilo| 325`. F| 17r1 F
140° F| Pork (fresh)| i 325″ F| 170.- F
160° F| Chicken| 375′ F| 190′ F
170° F| Turkey| 325° F| 185’• F

USING A MEAT THERMOMETER
Stick the thermometer into the center of the anges! muscle of meat, Or in the inner thigh, or breast of poultry. For an accurate reading. the tip of the thermometer should not touch bone or gristle or rest in a pocket of fat. As the meat cooks, the thermometer may slip from its position If the reading on the thermometer seems unusually high for the length of time in meat has cooked. check the thermometer and reposition it if necessary. If you let a roast stand 10 to 20 minutes after you remove it from the oven, it will be easier to carve and the internal temperature will raise as it ( stands. Remove the roast from the oven when the thermometer reads 5°F to 10°F less than the internal temperature you desire. If you do not plan to let the roast stand, leave the meat in the oven until the full temperature is reached.

ADJUSTING OVEN CONTROL KNOB
The temperature in your new oven has been set at the factory, so be sure to follow the recipe temperatures and times the first few limes you bake in your new oven. If you think the oven should be hotter or cooler, you can adjust it yourself. To find out how much to change the temperature, set the oven contro! knob 25°F higher or lower than the temperature in your recipe, then bake. This ‘‘test’’ should give you an idea of how much the temperature should be changed.

To adjust knob:

1. Turn OVEN CONTROL knob to OFF and remove the knob by pulling straight off.
2. Look at the back of the knob. The arrow pointing to the center of the upper screw shows the original factory setting. The knob can be set for up to 75°F hotter or 75°F cooler, in 15°F increments.
3. Use a screwdriver to loosen the two screws about 1 turn each.
4. Hold the knob handle (A on illustration) while turning the knob skirt (B on illustration) to Hotter or Cooler. As you turn, you should be able to hear clicks and feel notches or teeth. Each click or notch is 15°F. You can turn up to 5 clicks or notches in either direction.
5. Retighten both screws.

CHOOSING COOKWARE

COOKTOP COOKWARE
ALUMINUM: Sp eads heat quickly and evenly. Best for frying, braising, and pot roasts.
CAST IRON: Slow to change temperature and holds heat. Good tor browning, frying, and stewing.
COPPER (Tin-Lined): Quick to change temperature. Great for gourmet cooking, wine sauces, and £99 cookery. Tin lining will wear thin with use. Cookware must be returned to avoid a poisonous reaction between the copper, the heat, and the food.
GLASS CERAMIC: Slow to change temperature. Best for long, low heat cooking with a liquid.
PORCELAIN ENAMEL: Porcelain enamel! over steel is long-lasting, stain and scratch-resistant. How well it heats depends upon the type of steel used. Best for cooking soups and other liquids.
STAINLESS STEEL: Usually combined with other metals such as aluminum, copper, or carbon steel. These other metals make the cookware heat more quickly while the stainless steel makes it strong and long-lasting. Best for frying, sauces, soups, vegetables, and egg cooking.
OVEN COOKWARE ALUMINUM: Absorbs heat faster than glass or steel and conducts heat well. Gives delicate browning, tender crusts, and reduces spattering of roasts. Best for cakes, muffins, quick breads, cookies, and roasting.
OVENPROOF GLASS/POTTERY: Because this cookware absorbs and holds heat well, you should should lower your oven temperature 25° F. Gives food a deep, crusty brown top. Best for casseroles. TEFLON ®, DULL OR DARKENED COOKWARE: Absorbs heat
quicker than shiny cookware. Lower your oven temperature 25 F° (except for pastry). Good for pies and other foods baked in pastry shells.

Q. Can | use special cookware, like an oriental wok, on my cooktop burners:
A. Some oriental woks have support rings that block free air flow that is needed for proper operation of burner. Also, the trapping of high heat around burner may damage cooktop. You should not use utensils which go below the top of the cooktop burner grate.

COMMON BAKING PROBLEMS AND CAUSES

CAKE RISES UNEVENLY

• Range or oven rack not level
• Pan warped
• Batter spread unevenly in pan
• Pans ioo close to oven wall or rack to crowded

CAKE HIGH IN MIDDLE

• Too much flour
• Oven temperature too high

CAKE NOT DONE IN CENTER

• Wrong pan size
• Oven too hot
• Par not centered in oven

CAKE FALLS

• Too much shortening, liquid or sugar
• Temperature too low
• Pan tao small
• Oven door opened too often
• Too much leavening or stale leavening
• Overmixing after adding flour

BOTTOM PIE CRUST SOGGY

• Filling too juicy
• Filling allowed to stand in pie shell before baking
• Used shiny pans
• Temperature toolowatstart ofbaking
• Crust and/or filling not allowed to cool before filling crust

BURNING AROUND EDGES OF PIE CRUST

• Oven temperature too high
• Edges of crust too thin or too high
• Oven too full or pans too  close together

COOKIES AND BISCUITS BURN ON BOTTOM

• Oven preheat time too short
• Pan too deep or too large
• Used dark pans
• Used wrong rack position

FOOD NOT DONE AT END OF COOKING TIME

• Oven temperature set too low
• Oven too crowded
• Oven door opened too often
• Alumiaum foil blocking air movement

Cleaning and Care

OVEN CLEANING
Some models have a standard porcelain oven finish and some models have a continuous clean finish on the oven top, back and sidewalls. Standard porcelain is smooth. The continuous clean finish has a rougher texture.

See the cleaning instructions on page 12 to find out how to best clean the standard porcelain finish. If your oven has the continuous clean finish, read below how this special porcelain enamel works and how to care for it.

On a smooth standard porcelain surface. a fat Spatter beads up. then chars and turns black. On the rougher continuous-cleaning surface, a fat spatter spreads out forming a larger area and then Qradually burns away at medium to high baking temperatures. You do not have to wipe up heavy Spatters. but it may speed the cleaning action. If you wish to wipe up heavy spatters. follow the tips below so you do not damage the continuous-cleaning finish.

• Use clear water or detergents such as Fantastik. Liquid Ajax. Top Job, Liouid Lysol or Mr. Clean. mixed in water. and a soft cloth or nylc 1 brush to clean any heavy spatters.
• Do not use paper towels or sponges because these materials will rub off and clog the pores of the finish.
• After cleaning the surface, rinse it well. using three tablespoons of vinegar, mixed with a quart of cold water. Blot up excess liquid.
• Never scrape or use abrasive materiais such as scouring powders. commercial oven cleaners or steel scouring pads for cleaning up heavy spatters. These materials wiil Scratcn ana damage the finish.

The higher the oven temperature, the faster the cleaning action. The length of cleaning time will depend on the type and amount of soil. oven temperature and the length of time the oven is used Soil will Slowly go away with normal oven use. Cleaning occurs whenever the oven is turned on for baking or roasting. The oven will look presentably clean. even thougn some Spatters may be present. No cleaning takes place when the oven is off.

A heavy spatter has filled the pores and formed a mound of soil.
The heavy s atter has been wiped up. The continuous- cleaning action will begin the next time the oven is used.

This shows the amount of soil remaining after a few hours of oven use. The soiled area is smaller and lighter in color.
After more oven use, the soil has been removed.

NOTE:
If any stubborn stains remain after normal oven use, you may run the oven empty at 400°F for additional continuous cleaningaction.
Some foods may leave a light discoloration even when the surface is clean.
You can protect the oven bottom from heavy spillovers and cut your, cleaning, time by usin! a piece of aluminum foil under your cookmg utensrl. See page 7 or bps on using foil correctly.

CLEANING INSTRUCTIONS

CONTROL PANEL AND KNOBS: Pull knobs off and wash at sink in soap and water Wash control panel with soap and water, rinse with vinegar and water and dry with a paper towel.

COOKTOP BURNERS: Wash with soap and water and a non-metal scouring pad. To clean stubborn soil. remove burners (see instructions on page 12). Fill a non-aluminum pan with water to cover the burner head. Boil water, then slowly add 2 tbsp. of dry Dip-it granules per quart. Add burner with head down and boil for 20 minutes. Remove burner and rinse. Wipe any remaining soil off with a cloth or soft brush. Drain oul water and heat burners in a warm oven (200° F) for about % hour to dry completely. After cleaning or a spillover, light the burners and make sure no ports are clogged (see page 13) Do not use all- purpose cleaners, ammonia, powder cleansers or commercial oven cleaners. They can scratch or discolor aluminum. BURNER BOX (Under Cooktop): Raise or remove cooktop as shown on page 14. Wash with soap and water, then dry.

OUTSIDE FINISHES
CHROME (Some Cooktop). Wash with soap and water. For heavy soil, cover with a damp cloth and Jei soak for 30 minutes. A chrome cleaner may be used. To remove fingerprints on brushed chrome, apply a little baby oil or cooking oil with a cloth or paper towel. Rub in the same direction as the brush marks on the chrome.

GLASS (Clock Cover, Some Oven Doors): Wash with a soapy cloth, well wrung out. Remove stubborn soil with a paste of baking soda or ammonia and water. Do not use abrasive materials. Before using an all-purpose cleaner, check the label to be sure it is recommended for glass—some will permanently damage glass. To ner prevent a brown film from forming on the window the next time the oven is heated, rinse the inside of the window with vinegar and water, then dry with a paper towel.

PAINT (Range Sides, Broiler Door Backguard): Wash with soap and water then rinse with vinegar and water and dry with a paper towel. Avoid cleaning powders or abrasives which may scratch the surface.

PORCELAIN (Some Cooktops): Porcelain enamel can crack or chip with misuse. It can stain if acid Spillovers are not cleaned up quickly Wash with soap and water. For heavy soil, cover with a amp cloth and let soak 30 minutes or use a scouring pad. Rinse with vinegar and water and dry with a paper towel. If you are not sure if a Surface is paint or porcelain, follow the instructions in the paint section on page 11.

VINYL (Some Oven Handles): Wash with soap and water then dry. Do not use abrasive or caustic cleaners.

OVEN FINISHES

STANDARD PORCELAIN: Soak stubborn stains with an ammonia soaked paper towel or set a dish of ammonia water in oven over night to loosen soil, then scour. Rinse with a mixture of vinegar and water. When using oven cleaners, follow package directions. For smooth standard porcelain areas of continuous cleaning ovens you Can use a non-aerosol Oven cleaner. Be sure that no oven cleaner touches the rougher continuous Cleaning finish. You can remove the oven bottom for cleaning (see page 13). Be sure that no trace of the oven cleaner stays in the oven. Traces of oven cleaner could put stains on the finish when heated. To make sure this does not happen give a fina! rinse of vinegar and water. CAUTION: Do not coat thermostat bulb (wire in upper part of oven) with oven cleaner. Never use oven cleaners on outside range surfaces, aluminum, chrome or baked enamel.

CONTINUOUS CLEANING: Follow special instructions for continuous cleaning ovens on pages 10 and 11. Never use any oven creaners or abrasive cleaners.
OVEN RACKS: Remove from oven (see instructions on page 13) and wash at sink with soap, water, and a scouring pad.
BROILER PAN AND GRID: Do not leave in range to cool. If you clean right away, the soil will steam loose while you are eating. Remove pan from broiler and remove fat and drippings. Sprinkle pan with detergent then cover with a wet cloth or paper towel and et soak. Later wash in Soap and water using a scouring pad as necessary. Both the pan and the grid are dishwasher safe.

BROILER COMPARTMENT: Wash with soap and water. For heavy SG.l, use a scouring pad or a brush on oven cleaner. Rinse with vinegar and water and dry with a paper towel.

REMOVABLE COOKTOP BURNERS

The cooktop burners on your range may be removed for cleaning.
Be sure all cooktop knobs are turned to OFF and burners are cool, then remove or raise the cooktop.
If shipping screws were not removed from the burners when the range was installed, do so now (see your Installation Guide for instructions). These screws may be discarded.

To remove burners:

1. Grasp the burner head and tilt it to the right to release the two tabs from the burner support (Ain Fig. A).
2. Lift the end of the burner assembly, then pul away from the front of the range to free the air shutter from the gas valve orifice (Bin Fig. A).

Check lighter and burner ports (Fig. B). If they are clogged, use a wire or needle to clear them.
See the Cleaning Instructions on pages 11 and 12. Be careful not to disturb the air shutter setting while cleaning. If you need to readjust the air shutter, see you Installation Guide.

Some models have an ‘All-Purpose Burner’. Be sure thal the coneshaped “All- Purpose Burner’ is returned to the right front cooktop position. Damage to your range may result if smaller burners are us: ed in this position.

To replace burners:

1. Slip the air shutter over the gas valve orifice (Fig. A).
2. Lower the burner assembly and hook the tab in the slots in the burner support (Fig. A).
3. Be sure both tabs are in their slots, that the burner sits level and straight and that the flash tube forms a straight line from the pilot or igniter to the burner (Fig. B).

REMOVABLE ROLL-OUT BROILER

To remove the roll-out broiler for easier cleaning:

1. Pull broiler out until it stops.
2. Grasp handle, lift front of broiler and pull broiler out. See the Cleaning Instructions on pages 11 and 12.

To replace broiler:

1. Put the slide blocks under the broiler behind the broiler stops in the range.
2. Hold broiler in the raised position as you slide it part way into the range, then lower broiler and push completely closed.

REMOVABLE OVEN RACKS
If your oven has a continuous cleanlng oven finish, be careful not to scratch the finish when installing or removing oven racks. To install:

1. Set the raised back edge of the rack between a pair of rack guides.
2. Push the rack in until you reach the bump in the rack guide, ;; en lift the front of the rack a bit and push the rack all the way

See the Cleaning
instructions on pages 11 and 12.
To remove:
Pull the rack out, then up|
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REMOVABLE OVEN BOTTOM
The oven bottom in your range can be removed for easier cleaning.
If your oven has a continuous-cleaning oven finish, be careful not to scratch the finish when removing or replacing the oven bottom. To remove:

1. Grasp at finger slots in each side of the oven bottom.
2. Lift the front edge of the oven bottom enough to raise the tabs from the slots in the front frame.
   Push the oven bottom back about 1/4’’ to release the flange trom the front frame, then pull out.

See the Cleaning Instructions on pages 11 and 12.
To replace:

1. Slide the oven bottom into the oven so the back tabs fit into the Slots in the oven back.
2. Grasp at Vinge slots and push the oven bottom back and then down to hook the flange under the front frame.
3. Fit the front tabs into the slots in the front frame.

REMOVABLE OVEN DOOR
To remove:

1. Open the door to the stop position (see the illustration).
2. Grasp the door at each side and lift up and off the hinges. See the Cleaning Instructions on pages 11 and 12.

NOTE: When the door is removed and hinge arms are at stop posi- tion, do not bump or try to move the hinge arms. The hinges could snap back causing an injury to the hands or damage to the porcelain on the front of the range. You may wish to cover the inges with toweling or empty towel rolls while working in the oven area.
To replace:

1. Hold the door over the hinges with the slots at the bottom edge of the door lined uP with the hinges. The hinge arms must still! be in the stop position.
2. Slide the door down onto the hinges as far as it will go and close the door.

LIFT UP/OFF COOKTOP
The cooktop can be raised or removed So the area under it can be cleaned.
To raise cooktop:

1. Remove the burner grates.
2. Grasp the front of the cooktop and lift up. For ranges with a support raise the cooktop until support rods snap Into position.

To remove cooktop:

1. Remove the burner grates.
2. Grasp the cooktop and lift the front a little.
3. Grasping the cooktop at the sides, hold it nearly flat while you lift up and off.

For ranges with a support unhook the bottoms of the supports from the range sides.
To keep from chipping or damaging the porcelain finish, be careful not to drop the cooktop. see the Cleaning Instructions on pages 11 and 12. When finished cleaning carefully lower the cooktop into place.

Preventing Service Calls

IF YOU HAVE A PROBLEM

Problems are often caused by little tings that you can fix yourself without any tools. Make sure you are following instructions in this book and read the list of common problems and solutions on this page.
If you have a problem you can not fix yourself, call your authorized dealer for help.

CLOCK/TIMER DOES NOT WORK

• Check to be sure range cord Is plugged into outlet completely. Check for a blown fuse or tripped circuit breaker.
• Check for power outage.
• Check step by step operating instructions on page 6.

OVEN LIGHT WILL NOT WORK

• Check for a blown fuse or tripped circuit breaker.
• Bulb loose or burned out. Use a 40 Watt appliance bulb to replace.
• Power outage—check by trying household tights.

COOKTOP BURNER DOES NOT LIGHT

• Check to be sure range Cord is plugged into outlet completely. Check for blown fuse or tripped circutt breaker.
• Range not properly grounded or polarized. This can affect ignition on Spark ignition models. See your Installation Guide.
• Check for power courage.
• Gas supply not connected or not turned on.
• Pilot light out (pilot models only). See page 4 to relight pilots.
• A panis sitting on the burner grate. This may partially block the free airflow needed for combustion. Remove the pan and try again.
• Burners not adjusted properly. See your Installation Guide for adjustment information.
• Food clogging burners or burner assembly misaligned. See page 12 on removing burner assemblies and also the cleaning instructions on page 11.

COOKTOP KNOBS WILL NOT TURN

• To turn from Off position, push the knob in and then turn.

OVEN/BROILER BURNER DOES NOT WORK

• Check to be sure the range cord is plugged into the household outlet completely (spark ignition models only). Check for blown fuse or tripped circuit breaker.
• Range not properly grounded or polarized. This can affect igni- tion on spark ignition models. See your Installation Guide.
• Pilot light out (pilot models only). See page 4 to relight pilot.
• Check for power outage.
• Is the Oven Control knob turned on?
• Burners not adjusted properly. See your Installation Guide for adjustment information.

OVEN TEMPERATURE SEEMS INACCURATE

• Check to be sure the thermostat sensing bulb (wire in upper part of oven) is inclips, straight, and not touching oven sides.
• Is proper airflow blocked by aluminum foil? See page 7 for tips on correct use of foil.
• Is the oven vent blocked? See page 6.
• Check the section on baking problems and causes on page 10.
• The oven thermostat ten new range may be more accurate than the one on your old range. See page 9 for information on adjusting the Oven Control knob.

BROILING PROBLEMS

• Oven Control knob not set to Broil.
• Using wrong rack position. See chart on page 8.
• Aluminum foil not used properly and grease can’t drain correct- ly. See page 7.

BROILER IS SMOKING

• Broiler pan full of grease left in range from the last time you broil- ed food. Dirty broiler pan must not be left in the range or smoking and a broiler fire can result the next time the oven is used.
• The broiler pan was put into the broiler compartment with the sump (grease well) in the broiler pan to the back. This is the hot- test area and may cause smoking. Always place pan in the compartment with the sump at the front.

CONTINUOUS—CLEANING OVEN FINISH LOOKS SOILED

• The continuous-cleaning finish will gradually reduce soil during normal baking temperatures. It will not keep your oven spotless—only presentably clean.

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