Summit | RG200WS | Use and Care | Summit RG200WS Use and Care

Summit RG200WS Use and Care
Safety Instructions ........................ 2-5
Owner's Manual and
Installation Instructions
Operating Instructions
Oven ............................................. 7-13
Surface Burners .............................. 6
Care and Cleaning
Broiler Compartment .................... 17
Broiler Pan and Grid ...................... 18
Burners .............................................. 15
Control Panel and Knobs ............... 6
Grates .............................................. 14
Lift-Up Cooktop .............................. 14
Lift-Off Oven Door .......................... 18
Oven Interior ................................... 19
Painted Surfaces ............................ 19
Removable Oven Bottom ............ 17
Shelves ............................................. 16
Thermostat Adjustment ................. 11
Installation Instructions ............ 20-28
LP ...................................................... 28
Troubleshooting Tips ...................... 29
Warranty ........................................... 31
Write the model and serial
numbers here:
Model #
Serial #
You can find them on a label under
the cooktop. See the Lift-Up Cooktop
section in this manual for instructions
on how to lift the cooktop.
If the information in this manual is not followed exactly, a fire or explosion may result,
causing property damage, personal injury or death.
- Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.
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.
All ranges can tip. BURNS or other SERIOUS INJURIES can result. INSTALL and CHECK the anti-tip
bracket following the instructions supplied with the bracket. To reduce the risk of tipping the
range, the range must be secured by a properly installed anti-tip bracket See installation
instructions shipped with the bracket for complete details before attempting to install.
To check if the bracket is installed and engaged properly, look underneath the range to see
that the rear leveling leg is engaged in the bracket On some models, the storage drawer or
kick panel can be removed for easy inspection. If visual inspection is not possible, slide the
range forward, confirm the anti-tip bracket is securely attached to the floor or wall, and slide
the range back so the rear leveling leg is under the anti-tip bracket.
If the range is pulled from the wall for any reason, always repeat this procedure to verify the
range is properly secured by the anti-tip bracket.
Never completely remove the leveling legs or the range will
not be secured to the anti-tip device properly.
If you did not receive an anti-tip bracket with your purchase,
call 1-800-932-4267 toll-free to receive one at no cost.
Never completely remove the leveling legs or the range will
not be secured to the anti-tip device properly.
Free-Standing Ranges
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.
The fiberglass insulation in self-clean ovens gives off a very small amount of carbon monoxide during the cleaning cycle.
Exposure can be minimized by venting with an open window or using a ventilation fan or hood.
NEVER use this appliance as a space heater to
heat or warm the room. Doing so may result in
carbon monoxide poisoning and overheating of
the oven.
Use this appliance for its intended purpose as described
in this owners manual.
Have your range installed and properly grounded by a
qualified installer in accordance with the provided
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 manual.
Your range is shipped from the factory set for use with
natural gas. It can be converted for use with LP gas. If
required, these adjustments must be made by a
qualified technician in accordance with the installation
instructions and local codes. The agency performing this
work assumes responsibility for the conversion.
Have the installer show you the location of the range
gas shut-off valve and how to turn it off if necessary.
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 responsibility and obligation to have an
ungrounded outlet replaced with a properly grounded,
three prong outlet in accordance with the National
Electrical Code. Do not use an extension cord with this
Before performing any service, unplug the range or
disconnect the power supply at the household
distribution panel by removing the fuse or switching off
the circuit breaker.
Do not leave children alone or unattended in an area
where an appliance is in use. They should never be
allowed to climb, sit or stand on any part of the
Do not store items of interest to children above a range
or on the backguard of a range-children climbing on
the range to reach items could be seriously injured.
Do not allow anyone to climb, stand or hang on the
oven door, drawer or cooktop. They could damage the
range or tip it over causing severe injury or death.
Never block the vents (air openings) of the range. They
provide the air inlets and outlets 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 warming drawer, lower
oven drawer or kick panel.
Use only dry pot holders—moist or damp pot holders on
hot surfaces may result in burns from steam. Do not let
pot holders touch surface burners, burner grate, or oven
heating element Do not use a towel or other bulky cloth
in place of pot holders.
Be careful not to touch hot surfaces of the range.
Potentially hot surfaces include burners, grates, cooktop,
backguard, oven and door interior and crevices around
the oven door.
Do not heat unopened food containers. Pressure could
build up and the container could burst, causing an
To protect against foodborne illness, ensure that
temperatures of meat and poultry products meet or
exceed the USDA minimum recommended
temperatures for food safety. For more information see: or call the USDA meat and poultry
hotline at 1-888-674-6854.
Be sure all packing materials are removed from the
range before operating to prevent ignition of these
Avoid scratching or impacting glass doors, cooktops or
control panels. Doing so may lead to glass breakage. Do
not cook on a product with broken glass. Shock, fire or
cuts may occur.
Do not store or use flammable materials in an oven or
near the cooktop, including paper, plastic, pot holders,
linens, wall coverings, curtains, drapes and gasoline or
other flammable vapors and liquids.
Never wear loose-fitting or hanging garments while using
the appliance. Avoid storing commonly used items in
cabinets above the range and be careful when
reaching over the range. Clothing in close proximity to
burners or hot surfaces may ignite causing severe burns.
Do not let cooking grease or other flammable materials
accumulate in or near the range. Grease in the oven or
on the cooktop may ignite.
Clean ventilating hoods frequently. Grease should not
be allowed to accumulate on the hood or filter.
Do not use water on grease fires. Never pick up a
flaming pan. Turn the controls off. Smother a flaming pan
on a surface burner by covering the pan completely
with a well-fitting lid, cookie sheet or flat troy. If
necessary, use a multipurpose dry chemical or foamtype fire extinguisher.
If there is a fire in the oven during baking, turn the oven
off and keep the door closed until the fire goes out. If
necessary, use a multipurpose dry chemical or foam
type fire extinguisher.
If there is a fire in the oven during self-clean, turn the
oven off and wait for the fire to go out. Do not force the
door open. Introduction of fresh air at self-clean
temperatures may lead to a burst of flame from the
oven. Failure to follow this instruction may result in severe
Never leave the surface burners unattended at medium
or high heat settings. Foods, especially oily foods, may
ignite resulting in fire that could spread to surrounding
Never leave oil unattended While frying. If allowed to
heat beyond its smoking point, oil may ignite resulting in
fire that may spread to surrounding cabinets. Use a
deep fat thermometer whenever possible to monitor oil
To avoid oil spillover and fire, use a minimum amount of
oil when shallow pan-frying and avoid cooking frozen
foods with excessive amounts of ice.
Use proper pan size and avoid pans that are unstable or
easily tipped. Select cookware that is matched to the
size of the burner. Burner flames should be adjusted so
that they do not extend beyond the bottom of the pan
Excessive flame may be hazardous.
Always use the LITE position when igniting the top burners
and make sure the burners have ignited.
When using glass/ceramic cookware, make sure it is
suitable for cooktop service; others may break because
of sudden change in temperature.
To minimize the possibility of burns, ignition of flammable
materials and spillage, the handle of a container should
be turned toward the center of the range without
extending over nearby burners.
When preparing flaming foods under a hood, turn the
fan on.
Do not use a wok with a round metal support ring, the
ring may trap heat and block air to the burner resulting
in a carbon monoxide hazard.
Do not attempt to lift the cooktop if your range has
sealed surface burners. Doing so may damage the gas
tubing to the surface burners resulting in a gas leak and
risk of fire.
Do not use aluminum foil to cover the grates or line any
part of the cooktop. Doing so may result in carbon
monoxide poisoning, overheating of the cooktop
surfaces, or a potential fire hazard.
NEVER cover any slots, holes, or
passages in the oven bottom or cover an entire rack with
materials such as aluminum foil. Doing so blocks airflow
through the oven and may cause carbon monoxide
poisoning. Aluminum foil linings may also trap heat,
causing a fire hazard.
Stand away from the range when opening the oven
door. Hot air or steam which escapes can cause burns
to hands, face and/or eyes.
Keep the oven free from grease buildup. Grease in the
oven may ignite.
Place oven racks in desired location while oven is cool. If
rack must be moved while oven is hot, be careful to
avoid touching hot surfaces.
Pull the oven rack to the stop-lock position when loading
and unloading food from the oven. This helps prevent
burns from touching hot surfaces of the door and oven
Do not leave items such as paper, cooking utensils or
food in the oven when not in use. Items stored in an
oven can ignite.
Do not leave items on the cooktop near the oven vent
which is in the center of the backguard. Items may
overheat resulting in a risk of fire or burns.
When using cooking or roosting bags in the oven, follow
the manufacturer’s directions.
Never broil with door open. Open-door broiling is not
permitted due to overheating of control knobs.
(Some models)
The purpose of the warming drawer is to hold hot
cooked foods at serving temperature. Bacteria will grow
very rapidly in food that is between 40 and 140°F. Do not
put cold food in warming drawer. Do not keep food in
the warming drawer for more than 2 hours. Failure to
follow these instructions may result in foodborne illness.
Do not leave paper products, plastics, canned food or
combustible materials in the drawer. They may ignite.
Do not touch the heating element or the interior surface
of the drawer. These surfaces may be hot enough to
cause burns.
Use care when opening the drawer. Open the drawer a
crack and let hot air or steam escape before removing
or replacing food. Hot air or steam that escapes can
cause burns to hands, face and/or eyes.
Do not use aluminum foil to line the warming drawer. Foil
is an excellent heat insulator and will trap heat beneath
it. This will upset the performance of the drawer and
potentially cause a fire hazard.
Read all safety instructions before
using the product. Failure to follow these instructions may
result in fire, electric shock, serious injury or death.
Using the gas surface burners.
Throughout this manual, features and appearance may vary from your model.
Before Lighting a Gas Burner
Make sure all burners are in place.
Make sure all grates on the range are
properly placed before using any burner.
After Lighting a Gas Burner
Do not operate the 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.
How to Light a Gas Surface Burner
Push the control knob in and turn
it to the LITE position.
Make sure all the surface burners are
placed in their respective positions.
Push the control knob in and turn it to the
LITE position.
You will hear a little clicking noise—the
sound of the electric spark igniting the
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.
How to Select Flame Size
Flames that are not covered by cookware
may present a risk of burns or clothing
ignition. Never let flames extend beyond
the sides of the cookware.
Watch the flame, not the knob, as you
adjust heat. When fast heating is desired,
the flame size on a gas burner should
match the cookware you are using.
Flames larger than the bottom of the
cookware will not result in faster heating
and may be hazardous.
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
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.
In Case of Power Failure
In case of a power failure, you can light
the gas surface burners on your range with
a match. Hold a lit match to the burner,
then push in and turn the control 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.
Using the oven.
Throughout this manual, features and appearance may vary from your model.
Oven Control
Your oven is controlled by an OVEN TEMP
knob. It can take up to 90 seconds before
the flame comes on.
After the oven reaches the selected
temperature, the oven burner maintains
the selected temperature.
Power Outage
The oven or broiler cannot be lit during a
power failure.
If the oven is in use when a power failure
occurs, the oven burner shuts off. This is
because the flow of gas is automatically
stopped and will not resume until power is
To avoid possible burns, place the shelves in the desired position before you turn the oven on.
Before you begin...
The shelves have stop-locks, so that when
placed correctly on the shelf supports (A
through D), they will stop before coming
completely out, and will not tilt.
When placing and removing cookware,
pull the shelf out to the bump on the shelf
To remove a shelf, pull it toward you, tilt the
front end up and pull it out.
To replace, place the end of the shelf
(stop-locks) on the support, tilt up the front
and push the shelf in.
NOTE: The shelf is not designed to slide out
at the special low shelf (A) position.
The oven has 4 shelf positions.
CAUTION When you are using a rack in the
lowest position (A), you will need to use
caution when pulling the rack out. We
recommend that you pull the rack out
several inches and then, using two pot
holders, pull the rack out by holding the
sides of it. The rack is low and you can be
burned if you put your hand in the middle
of the rack and pull all the way out.
Using the oven.
Upper Oven Vent
Plastic items on the cooktop may
melt if left too close to the vent.
Vent appearance and location
Your oven is vented through ducts at the
rear of the range. Do not block these ducts
when cooking in the oven—it is important
that the flow of hot air from the oven and
fresh air to the oven burner be
uninterrupted. Avoid touching the vent
openings or nearby surfaces during oven or
broiler operation—they may become hot.
Handles of pots and pans on the cooktop
may become hot if left too close to the
Do not leave plastic or flammable items
on the cooktop—they may melt or ignite
if left too close to the vent.
Do not leave closed containers on the
cooktop. The pressure in closed
containers may increase, which may
cause them to burst.
Metal items will become very hot if they
are left on the cooktop, and could cause
Oven Light
Use the switch on the lower control panel to
turn the light on or off.
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 affects 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.
Using the oven for baking.
To avoid possible burns, place the shelves in the desired position before you turn the oven on.
How to Set the Oven For Baking
1. Close the oven door. Then turn the OVEN
TEMP knob to the desired temperature.
2. Check the food for doneness at the
minimum time on the recipe. Cook longer
if necessary. Turn the OVEN TEMP knob to
OFF and remove the food.
Oven Shelves
Place most foods in the middle of
the oven.
To preheat, set the oven at
the correct temperature—
selecting a higher
temperature does not shorten
the preheat time.
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 the shelf
position B or C. See the chart for suggested
shelf positions.
Type of Food
Angel food cake
Biscuits, muffins or cupcakes
Layer cakes
Bundt or pound cakes
Pies or pie shells
Frozen pies (on cookie sheet)
Shelf Position
B or C
C or D
B or C
B or C
B or C
B or C
B or C
Preheat the oven for 10 minutes if the recipe
calls for it. Preheat means bringing the oven
up to the specified temperature before
putting the food in the oven.
Preheating is necessary for good results
when baking cakes, cookies, pastry and
breads. For most casseroles and roasts,
preheating is not necessary.
Baking Pans
Use the proper baking pan. The type of finish
on the pan determines the amount of
browning that will occur.
Glass baking dishes also absorb heat.
When baking in glass baking dishes, lower
the temperature by 25°F and use the
recommended cooking time in the
recipe. This is not necessary when baking
pies or casseroles.
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.
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 1 to 1 1/2 inch 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.
Using the oven for baking.
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.
Do not use a cookie sheet so large that it
touches the walls or the door of the oven.
Never entirely cover a shelf with a large
cookie sheet.
For best results, use only one
cookie sheet in the oven at a
For best results, bake pies in dark, rough or
dull pans to produce a browner, crisper
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
When baking cakes, 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.
Check the recipe to make sure the pan size
used is the one recommended.
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
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.
Aluminum Foil
Do not use aluminum foil to line oven
bottoms. The foil will trap heat below and
upset the performance of the oven. Foil can
melt and permanently damage the oven
bottom. Damage from improper use of
aluminum foil is not covered by the product
Oven Moisture
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
Foil may be used to catch spills by placing a
sheet on a lower rack, several inches below
the food. Do not use more foil than
necessary and never entirely cover an oven
rack with aluminum foil. Keep foil at least 11/2" from oven walls to prevent poor heat
Using the oven for roasting.
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.
Roasting is really a baking procedure used for meats. Roasting is easy just follow these directions:
How to Set the Oven For Roasting
Place the shelf in the A or B
1. Place the shelf in the A or B position. No
preheating is necessary.
2. Check the weight of the meat. Place it fat
side up (or for poultry, breast-side-up) on
a roasting rack in a shallow pan. The
melting fat will baste the meat. Select a
pan as close to the size of the meat as
possible. Line the pan with aluminum foil
when using the pan for marinating,
cooking with fruits, cooking heavily cured
meats or basting food during cooking.
3. Turn the OVEN TEMP knob to the desired
4. After roasting is complete, turn the OVEN
TEMP knob to OFF and then remove the
food from the oven.
Adjust the oven thermostat—Easy to do yourself!
You may find that your new oven cooks differently than the one it replaced. Use your new oven for a few weeks to
become more familiar with it. If you still think your new oven is too hot or too cold, you can adjust the thermostat
Do not use thermometers, such as those found in grocery stores, to check the temperature setting of your oven. These
thermometers may vary 20-40°F.
NOTE: This adjustment will not affect the broiling temperatures. The adjustment will be retained in memory after a power
To Adjust the Thermostat with this Type of Knob
Front of OVEN TEMP knob (knob
appearance may vary)
1. Pull the OVEN TEMP knob off the range
and look at the back side.
To make an adjustment, loosen
(approximately one turn), but do not
completely remove, the two screws on
the back of the knob.
2. With the back of the knob facing you,
hold the outer edge of the knob with one
hand and turn the front of the knob with
the other hand.
To increase the oven temperature, move
the top screw toward the right. You’ll hear
a click for each notch you move the
To decrease the oven temperature, move
the top screw toward the left.
Each click will change the oven
temperature approximately 10°F. (Range
is plus or minus 60°F from the arrow.) We
suggest that you make the adjustment
one click from the original setting and
check oven performance before making
any additional adjustments.
3. After the adjustment is made, retighten
screws so they are snug, but be careful
not to overtighten.
4. Replace the knob, matching the flat area
of the knob to the shaft, and check
Back of OVEN TEMP knob
Using the oven for broiling (some models).
How to Set the Broiler Compartment
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.
3. If meat has fat or gristle around the
edge, cut vertical slashes through both
about 2" apart. If desired, the fat may be
trimmed, leaving a layer about 1/8"
Your range has a compartment below the
oven for broiling.
4. Arrange the food on the grid and
position the broiler pan on the
appropriate rack in the oven or broiling
compartment. Placing food closer to the
flame increases exterior browning of the
food, but also increases spattering and
the possibility of fats and meat juices
Both the oven and broiler compartment
doors must be closed during broiling.
Turn most foods once during cooking (the
exception is thin fillets of fish; oil one side,
place that side down on broiler grid and
cook without turning until done). Time
foods for about one-half the total cooking
time, turn food, then continue to cook to
preferred doneness.
1. You can change the distance of the
food from the heat source by positioning
the broiler pan and grid on one of three
rack positions in the broiler
compartment—A (bottom of broiler
compartment), B (middle) and C (top).
2. Preheating the broiler or oven is not
necessary and can produce poor
5. Close the oven and broiler compartment
6. Turn the OVEN CONTROL knob to BROIL.
7. When broiling is finished, turn the OVEN
CONTROL knob to OFF. Remove the
broiler pan from the broiler
compartment and serve the food
immediately. Leave the pan outside the
range to cool.
Using the oven for broiling.
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.
Broiling Compartment Guide Suggestions
Both the oven and broiler compartment
doors 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 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 juices.
If desired, marinate meats or chicken
before broiling. Or brush with barbecue
sauce last 5-10 minutes only.
When arranging the 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
Frozen steaks can be broiled by
positioning the rack at the next lowest
rack position and increasing the cooking
time given in this guide 1 1/2 times per
USDA recommends the following minimum safe internal temperatures:
• Raw beef, pork, lamb, and veal steaks or chops: 145°F as measured with a food
thermometer before removing meat from the heat source. For safety and quality, allow
meat to rest for at least three minutes before carving or consuming.
• Raw ground beef, pork, lamb or veal: 160°F as measured with a food thermometer.
• Poultry: 165°F as measured with a food thermometer
For more information see: or call the USDA meat and poultry hotline at
Care and cleaning of the range.
Be sure electrical power is off and all surfaces are cool before cleaning any part of the range.
If your range is removed for cleaning, servicing or any reason, be sure the anti-tip device is
reengaged properly when the range is replaced. Failure to take this precaution could
result in tipping of the range and cause injury.
To check if the bracket is installed and engaged properly, carefully tip the range forward.
The bracket should stop the range within 4 inches. If it does not, the bracket must be
If the range is pulled from the wall for any reason, always repeat this procedure to verify
the range is properly secured by the anti-tip bracket.
If your range has no anti-tip bracket, call 1.800.932.4267 to receive one at no cost.
Burner Grates
Your range has two or three professionalstyle double grates. These grates are position
specific. For maximum stability, these grates
should only be used in their proper position;
they cannot be interchanged left to right or
front to back. For convenience, the
undersides of the left and right grates are
marked "LEFT FRONT" and "RIGHT FRONT."
Make sure the front portion of both grates is
in front. The middle grate has a bow in front.
Make sure the bowed portion is toward the
front of the range. In addition, the middle
grate is supported by the left and right
grates and must be installed LAST for stability.
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. When replacing the
grates, be sure they are positioned securely
over the burners.
Replace the grates so that continuous arcs
are formed with the center ribs of all three
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.
To get rid of burned-on food, place the
grates in a covered container. Add 1/4 cup
ammonia and let them soak several hours or
overnight. Wash, rinse well and dry.
Although they are 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.
NOTE: Do not clean the grates in a selfcleaning oven.
Cooktop Surface
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,
wash with soap and water once the surface
has cooled. Then rinse and polish with a dry
NOTE: For stainless steel cooktops, refer to
the Stainless steel surfaces section.
Care and cleaning of the range.
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.
Vent appearance and location vary.
Lower Control Panel (Front Manifold Panel) and Knobs
Surface burner knob
Lower oven knob (on some
It’s a good idea to wipe the control panel
after each use of the oven. Use a damp
cloth to clean or rinse. For cleaning, use mild
soap and water or a 50/50 solution of
vinegar and water. For rinsing, use clean
water. 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.
Do not try to bend knobs by pulling them up
or down or by hanging a towel or other such
loads. This can damage the gas valve shaft.
The control knobs may be removed for
easier cleaning.
Make sure the knobs are in the OFF positions
and pull them straight off the stems for
The knobs can be cleaned in a dishwasher
or they may also be washed with soap and
water. Make sure the insides of the knobs
are dry before replacing.
Replace the knobs in the OFF position to
ensure proper placement.
Metal parts can be cleaned with soap and
water. Do not use steel wool, abrasives,
ammonia, acids or commercial oven
cleaners. Dry with a soft cloth.
NOTE: Knobs are not interchangeable. Be
sure to reinstall the knobs to the original
Oven Shelves and Broiler Rack
The shelves and broiler rack can be cleaned
by hand using soap and water or with an
abrasive cleaner or steel wool. After
cleaning, rinse the shelves and broiler rack
with clean water and dry with a clean cloth.
After cleaning, grease all oven rack edges
with a light coating of vegetable oil. This will
help maintain the ease of sliding the racks in
and out of the oven.
Removable Oven Bottom
First remove the shelves from the oven. The
oven bottom lifts from the front.
To remove:
1. On models so equipped, remove the
knurled screw in the front of the oven
2. Grasp each side of the oven bottom and
push it back.
3. Lift the front up and pull it out of the oven.
To replace:
1. Grasp each side of the oven bottom and
guide its rear tabs into the slots in the
back of the oven.
2. Lower the oven bottom and pull it forward
until it is secure under the front oven floor
3. On models so equipped, replace the
knurled screw in the front of the oven
NOTE: If the oven bottom is replaced
incorrectly, it may warp and cause
undesirable baking results.
Oven Bottom
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 rack below
the rack you are cooking on. This is
particularly important when baking a fruit
pie or other foods with a high acid content.
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 porcelainenamel surface and should be wiped up
To clean up spillovers, use soap and water,
an abrasive cleaner or soap-filled scouring
pad. Rinse well to remove any soap before
Broiler Compartment
The broiler pan is held in place in the broiler
To remove the broiler pan:
1. Gently pull forward on the drop down
broiler door.
2. Pull the broiler rack with pan forward until
the rack stops. Grasp the broiler pan and
remove it from the broiler rack.
To replace the broiler pan:
1. Slide the broiler pan onto the rack and
push both the broiler pan and the rack all
the way into the broiler compartment.
2. Close the broiler door.
If a spillover occurs in the broiler
compartment, allow the compartment to
cool first. You can clean the compartment
with soap and water, a mild abrasive
cleanser, soap-filled scouring pads or an
oven cleaner following package directions.
Care and cleaning of the range.
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.
Do not store a soiled broiler pan and grid
anywhere in the range.
Lift-Off Oven Door
Hinger arm
The oven door is removable, but it is heavy.
You may need help removing and replacing
the door.
To remove the door:
Hinge lock
1. Open the door to the full open position.
2. Pull the hinge locks up over the hinge
hooks on both sides. You may need to use
a flat-blade screwdriver to lift hinge locks
3. Grasp the door firmly on each side, lift
slightly and pull it straight out and away
from the oven.
To replace the door:
1. Firmly grasp both sides of the door at the
2. Insert and seat the upper and lower hinge
arms into the oven slots.
3. Push the hinge locks down from the hinge
4. Close the oven door and make sure it is
working properly. If it is not working
properly, remove and replace it following
the above steps.
The gasket is designed with a
gap at the bottom to allow for
proper air circulation.
Do not rub or clean the door
gasket—it has an extremely low
resistance to abrasion.
To clean the inside of the door:
Do not allow excess water to run into any
holes or slots in the door.
Wipe dishwashing detergent over any
baked-on spatters on the glass. Use a
single sided safety razor blade to clean it
off. Then wipe over the glass with a soapy
cloth to remove any residue and dry off.
The area outside the gasket can be
cleaned with a soap-filled plastic scouring
To clean the 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 on the outside
of the door.
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.
Porcelain Oven Interior
With proper care, the porcelain enamel
finish on the inside of the oven will stay newlooking for years.
Let the range cool before cleaning.
We recommend that you wear rubber
gloves when cleaning the range.
Soap and water will normally do the job.
Heavy spattering or spillovers may require
cleaning with a mild abrasive cleaner.
Soapy, wet metal pads may also be used.
Do not allow food spills with a high sugar or
acid content (such as tomatoes, sauerkraut,
fruit juices or pie filling) to remain on the
surface. They may cause a dull spot even
after cleaning.
Household ammonia may make the
cleaning job easier. Place 1/2 cup in a
shallow glass or pottery container in a cold
oven overnight. The ammonia fumes will
help loosen the burned-on grease and food.
If necessary, you may use an oven cleaner.
Follow package directions.
Cautions about using spray-on oven cleaners:
Do not spray on the electrical controls
and switches because it could cause a
short circuit and result in sparking or fire.
Do not allow a film from the cleaner to
build up on the temperature sensor-it
could cause the oven to heat improperly.
(The sensor is located at the top of the
oven.) Carefully wipe the sensor clean
after each oven cleaning, being careful
not to move the sensor as a change in its
position could affect how the oven
Do not spray any oven cleaner on the
outside of the oven door, handles or any
exterior surface of the oven, wood or
painted surfaces. The cleaner can
damage these surfaces.
Painted Surfaces
Painted surfaces include the sides, control
panel and door. Clean these with soap and
water or a vinegar and water solution.
Do not use commercial oven cleaners,
cleansing powders, steel wool or harsh
abrasives on any painted surface.
Shock or Burn Hazard: Before replacing oven light bulb, disconnect the electrical power to the
range at the main fuse or circuit breaker panel. Failure to do so may result in electric shock or burn.
Oven Light Replacement (on some models)
Be sure to let the light cover and bulb cool
To remove the cover:
1. Twist lens counterclockwise about a
quarter turn to remove.
Do not remove any screws to remove the
2. Replace bulb with a 40-watt appliance
bulb or two-prong halogen bulb, as
To replace the cover:
1. Line up tabs of lens in front of tabs on
housing and rotate clockwise to engage.
Oven Light Replacement (on some models)
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 the
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.
If you have questions, call 1.800.932.4267 or visit our Website at:
In the Commonwealth of Massachusetts
• This product must be installed by a licensed plumber
or gas fitter.
• When using ball type gas shut-off valves, they shall be
the T-handle type.
• A flexible gas connector, when used, must not exceed 3 feet
Read these instructions completely and carefully.
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/NFPA.54, 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
CSA International according to ANSI Z21.1, latest edition
and Canadian Gas Association according to CAN/CGA 1.1
latest edition.
Do not store or use combustible materials, gasoline or
other flammable vapors and liquids in the vicinity of this
or any other appliance.
If you smell gas:
1. Open windows.
2. Don’t touch electrical switches.
3. Extinguish any open flame.
4. Immediately call your gas supplier.
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
Information section in the front of this manual. Read them
IMPORTANT — Save these instructions for local
electrical inspector’s use.
IMPORTANT — Observe all governing codes and
• Note to Installer - Leave these instructions with the
appliance after installation is completed.
• Note to Consumer - Keep this Owner’s Manual and
Installation Instructions for future reference.
• Note - This appliance must be properly grounded.
• Servicer - The electrical diagram is in an envelope
attached to the back of the range.
• Proper installation is the responsibility of the installer.
• Product failure due to improper installation is not covered
under the Warranty.
Mobile Home - Additional Installation Requirements
The installation of this range must conform to the
Manufactured Home Construction and Safety Standard,
Title 24 CFR, Part 3280 (formerly the Federal Standard for
Mobile Home Construction, use the Standard for
Manufactured Home Installations, ANSI A225, 1/NFPA 501A
or with local codes.
• Gas line shut-off valve
• Pipe joint sealant or UL-approved pipe thread tape
with Teflon* that resists action of natural and LP gases
• Flexible metal appliance connector (1/2" I.D.)
A 5-foot 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
(3/4" or 1/2" NPT x 1/2" I.D.)
• Flare union adapter for connection to pressure
regulator on range (1/2" NPT x 1/2" I.D.)
• Liquid leak detector or soapy water.
• Lag bolt or 1/2" O.D. sleeve anchor (for concrete
floors only).
*Teflon: Registered trademark of DuPont
Mobile home installations require:
• When this range is installed in a mobile home, it must be
secured to the floor during transit. Any method of securing
the range is adequate as long as it conforms to the
standards listed above.
Installation Instructions
Read these instructions completely and carefully. Failure
to follow these instructions can result in electrical shock,
fire, serious injury, or death.
Improper installation, adjustment, alteration, service
or maintenance can cause injury or property
damage. Refer to this manual. For assistance or
additional information, consult a qualified installer,
service agency, manufacturer (dealer) or the gas
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.
Leak testing of the appliance shall be conducted
according to the manufacturer instructions.
Remove all packing material and literature from
oven before connecting gas and electrical supply
to range.
Do not attempt to operate the oven of this range
during a power failure (Electric Ignition models only).
Have your range installed by a qualified installer.
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 180°F without shrinking, warping or
discoloring. Do not install the range over carpeting
unless a sheet of 1/4" thick plywood or similar insulator
is placed between the range and carpeting.
Make sure the cabinets, floor, and wall coverings
around the range can withstand heat generated by
the range up to 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 5" beyond
the front of the cabinets.
The ventilating hood must be constructed of sheet
metal not less than 0.0122" thick. Install above the
cooktop with a clearance of not less than 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
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 30" between the cooking
surface and the bottom of unprotected cabinets.
If a 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 1/4"
insulating millboard covered with sheet metal not less
than 0.0122" thick. Clearance between the cooking
surface and protected cabinets MUST NEVER BE LESS
THAN 24".
The vertical distance from the plane of the cooking
surface to the bottom of adjacent overhead
cabinets extending closer than 1" to the plane of the
range sides must not be less than 18". (See the
Dimensions and Clearances illustration in this section.)
Installation Instructions
Provide adequate clearances between the range and adjacent combustible surfaces. These dimensions must be met
for safe use of your range.
The range may be placed with 0" clearance below cooktop and at the back wall.
¾ ± ¼”
20” Wide
24” Wide
23¾” min
Installation Instructions
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.
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 180°F. (Seethe Installation Safety Instructions
Make sure the cabinets and wall coverings around your
range can withstand the heat generated (up to 200°F)
by the range. (See the Installation Safety Instructions
Remove all tape and packaging. Make sure the burners
are properly seated and level.
Take the accessory pack out of the oven and/or
Check to be sure that no range parts have come loose
during shipping.
Your range is designed to operate at a pressure of 5" of
water column on natural gas or, if designed for LP gas
(propane or butane), 10" of water column.
Make sure you are supplying your range with the type
of gas for which it is designed.
This range is convertible for use on natural or propane
gas. If you decide to use this range on LP gas,
conversion must be made by a qualified LP installer
before attempting to operate the range on that gas.
For proper operation, the pressure of natural gas
supplied to the regulator must be between 6" and 13"
of water column.
For LP gas, the pressure supplied must be between 11"
and 13" of water column.
When checking for proper operation of the regulator,
the inlet pressure must be at least 1" greater than the
operating (manifold) pressure as given above.
The pressure regulator located at the inlet of the range
must remain in the supply line regardless of whether
natural or LP gas is being used.
A flexible metal appliance connector used to connect
the range to the gas supply line should have an I.D. of
1/2" and be 5 feet in length for ease of installation. In
Canada, flexible connectors must be single wall metal
connectors no longer than 6 feet in length.
Installation Instructions
Shut off the main gas supply valve before disconnecting
the old range and leave it off until the new hook-up has
been completed. Don’t forget to relight the pilot on other
gas appliances when you turn the gas back on.
C. Install male 1/2" or 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
Because hard piping restricts movement of the range,
the use of a CSA International-certified flexible metal
appliance connector is recommended unless local
codes require a hard-piped connection.
D. Connect flexible metal appliance connector to the
adapter on the range. Position range to permit
connection at the shut-off valve.
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, put pipe joint compound on, or
wrap pipe thread tape with Teflon* around, all male
(external) pipe threads.
A. 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
B. Install male 1/2" flare union adapter to the 1/2" NPT
internal thread at inlet of regulator. Use a backup
wrench on the regulator fitting to avoid damage.
When installing the range from the front, remove the
90° elbow for easier installation.
E. 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
Fire hazard: Do not use a flame to check for
gas leaks.
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.
*Teflon: Registered trademark of DuPont
Installation Instructions
NOTE: Recommended gas hookup
locations behind range. Gas fittings
and shut-off valve should NOT
protrude more than 2" from the wall
to allow the range to fit against the
Installation Instructions
Electrical Requirements
120-volt, 60 Hertz, properly grounded dedicated circuit
protected by a 15-amp or 20-amp circuit breaker or
time delay fuse.
Note: Use of automatic, wireless, or wired external
switches that shut off power to the appliance are not
recommended for this product.
Shock Hazard: This appliance must be
properly grounded. Failure to do so can result
in electric shock.
Seal any openings in the wall behind the range and in
the floor under the range when hookups are
There are separate ignition devices for the left and right
hand surface burners. Both of these ignitors are ON
when any knob is turned to the LITE setting. The ignitors
will spark as long as any of the top burner knobs are at
the LITE setting.
In the event of an electrical power failure, the top
burners can still be used. To light a burner, hold a lit
kitchen match adjacent to the top burner to be used
and turn valve knob to LITE. USE EXTREME CAUTION.
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.
For Natural Gas:
The oven burner flame should be a clean, blue flame
with distinct inner cones approximately 1/2 inch long. A
soft, lazy flame with indistinct cones means too much
gas or not enough air. A noisy lifting flame means too
much air.
A word about GFCI’s - GFCI’s are not required or
recommended for gas range receptacles.
Ground Fault Circuit Interrupters (GFCI’s) are devices
that sense leakage of current in a circuit and
automatically switch off power when a threshold
leakage level is detected. These devices must be
manually reset by the consumer. The National Electrical
Code requires the use of GFCI’s in kitchen receptacles
installed to serve countertop surfaces. Performance of
the range will not be affected if operated on a GFCIprotected circuit but occasional nuisance tripping of
the GFCI breaker is possible.
Installation Instructions
For LP Gas:
The flame should have approximately 1-inch blue cones.
After 30 seconds of burner operation, check for flames
lifting off the burner parts. If lifting is observed, gradually
reduce the air shutter opening until flames are stabilized.
Some yellow tipping may be normal for LP gas.
If Adjustment is Necessary:
Loosen the lock screw located at the top of the air
shutter, then rotate the air shutter to the correct
setting and retighten screw.
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 LP gas.
(C) Soft blue flames:
Normal for natural gas.
If burner flames look like (A), call for service. Normal
burner flames should look like (B) or (C), depending on
the type of gas you use.
With LP gas, some yellow tipping on outer cones is
Oven burner flame can be checked as follows
(without burner baffle in place):
• To correct a yellow flame—Increase size of air
shutter opening.
• To correct a lifting, but distinct, blue flame—
Decrease size of air shutter opening.
The air shutter should be set approximately 2/3
open for natural gas, and approximately full open
for LP gas.
The oven burner air shutter adjustment is the same
on ranges with a gas pilot or electric ignition.
After all adjustments are made, replace the oven
bottom, shelves and oven door.
Installation Instructions
A. Install the oven shelves in the oven and position the
range where it will be installed with front access to
front leveling legs and rear access to rear leveling
legs. All legs must be leveled BEFORE the product is
• All ranges can tip.
• INSTALL and CHECK the anti-tip bracket
following the instructions supplied with
the bracket.
B. 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
C. Remove the drawer (on some models). See the Care
and cleaning of the range section. The front leveling
legs can be adjusted from the bottom and the rear
legs can be adjusted from the top (on some models)
or the bottom.
D. Use an open-end or adjustable wrench to adjust the
leveling legs until the range is level.
Never completely remove the leveling leg as the
range will not be secured to the anti-tip device
E. After leveling the unit, slide it into final position and
verify levelness.
F. After the range is level, slide the range away from the
wall so that the Anti-Tip device can be installed.
To reduce the risk of tipping the range, the range must
be secured by a properly installed anti-tip bracket.
Follow the instructions packaged with the bracket.
To check if the bracket is installed and engaged
properly, look underneath the range to see that the rear
leveling leg is engaged in the bracket. On some models,
the storage drawer or kick panel can be removed for
easy inspection. If visual inspection is not possible, slide
the range forward, confirm the anti-tip bracket is
securely attached to the floor or wall, and slide the
range back so the rear leveling leg is under the anti-tip
If the range is pulled from the wall for any reason, always
repeat this procedure to verify the range is properly
secured by the anti-tip bracket.
If your range has no anti-tip bracket, call 1.800.932.4267
to receive one at no cost.
Make sure all controls are left in the off position. Make
sure the flow of combustion and ventilation air to the
range is unobstructed.
CONVERT TO LP GAS (or convert back to
natural gas from LP)
This range leaves the factory set for use with natural gas.
If you want to convert to LP gas, the conversion must be
performed by a qualified LP gas installer.
The conversion instructions and LP orifices can be found
attached to the back of the range.
Keep these instructions and the orifices in case you want
to convert back to natural gas.
Before you call for service...
Possible Causes
What To Do
Oven temperature too hot
or too cold
Oven thermostat needs adjustment
See the Adjust the oven thermostat—Do it yourself!
Top burners do not light or
do not burn evenly
Plug on range is not completely
inserted in the electrical outlet
On models with electric ignition, make sure electrical
plug is plugged into a live, properly grounded outlet.
Burner holes on the side or around
the top of the burner may be
Remove the burners and clean them with a safety
pin or paper clip. Make sure you do not enlarge the
Burners may not be fitted correctly
onto mounting brackets.
Remove the burners and reinstall them properly.
The combustion quality of burner
flames needs to be determined
Use the illustrations below to determine if your burner
flames are normal. If burner flames look like A, further
adjustment is required. Normal burner flames should
look like B or C, depending on the type of gas you
use. With LP gas, some yellow tipping on outer cones
is normal.
Burners have yellow or
yellow-tipped flames
A-Yellow flames
Further adjustment
B-Yellow tips on
outer cones
Normal for LP gas
C-Soft blue flames
Normal for natural
Burner flames very large
or yellow
LP gas is improperly connected.
Check all steps in the Installation of the range
Oven will not work
The thermostat capillary bulb must
be clean and unobstructed.
Make sure the thermostat capillary bulb (located in
the upper portion of the oven) is in the correct
position, not touching oven sides and not coated
with anything.
The oven vent is blocked.
The oven vent, on the back of the range, must be
Oven control improperly set.
See the Using the oven sections.
Incorrect cookware or cookware
of improper size being used.
See the Using the oven for baking or roasting section.
Oven bottom not securely seated
in position.
See the Care and cleaning of the range section.
Improper air/gas ratio in the oven.
Adjust oven burner air shutter. See the Installation of
the range section.
This is temporary.
An odor from the insulation around the oven liner is
normal for the first few times the oven is used.
Surface burners light but
oven does not
The oven gas shut-off valve may
have accidentally been moved
during cleaning or moving.
To check the oven gas shut-off valve on standard
twin burner models, raise
Oven light will not work
Light bulb is loose or defective.
Tighten or replace the bulb.
Switch operating light is broken.
Call for service.
Strong odor
770 Garrison Avenue
Bronx, NY 10474
TEL 718-893-3900
FAX 844-478-8799
SUMMIT Appliances are manufactured to provide outstanding value, and your satisfaction is our goal on every product.
All SUMMIT major appliances carry a one year limited warranty on both parts and labor. All refrigerators and freezers
carry an additional four years on the compressor. Certain exclusions may apply.
Summit warrants, to the original purchaser of every new unit, that the cabinet and all parts thereof be free from defects
in material or workmanship, under normal and proper use and maintenance service as specified by Summit and upon
proper installation and start-up in accordance with the instruction packet supplied with each Summit unit. Summit’s
obligation under this warranty is limited to a period of 12 months from the date of original purchase.
Any parts, covered under this warranty, that are determined by Summit to have been defective, within the above said
period, are limited to the repair or replacement, including labor charges, of defective parts or assemblies. The labor
warranty shall include pre-approved standard straight time labor charges only and reasonable travel time, as
determined by Summit.
All claims for labor or parts must be made directly through Summit. All claims should include: model number of the unit,
the serial number of the cabinet, proof of purchase, date of installation, and all pertinent information supporting the
existence of the alleged defect. All claims should be filed within 30 days of completed repair or the warranty claim
could be refused.
Summit’s sole obligation under this warranty is limited to either repair or replacement of parts, subject to the additional
limitations below. This warranty neither assumes nor authorizes any person to assume obligations other than those
expressly covered by this warranty.
• NO CONSEQUENTIAL DAMAGES: Summit is not responsible for economic loss; profit loss; or special, direct,
indirect, or consequential damages, including without limitation, losses or damages arising from food or product
spoilage claims whether or not on account of refrigeration failure.
• WARRANTY IS NOT TRANSFERRABLE: This warranty is not assignable and applies only in favor of the original
purchaser/user to whom delivered. Any such assignment or transfer shall void the warranties herein made and
shall void all warranties, express or implied, including any warranty of merchantability or fitness for a particular
• IMPROPER USE: Summit assumes no liability for parts or labor coverage for component failure or other damages
resulting from improper usage or installation or failure to clean and/or maintain product as set forth in the
warranty packet provided with the unit.
OF GOD: Summit is not responsible for the repair or replacement of any parts that Summit determines have
been subjected after the date of manufacture to alteration, neglect, abuse, misuse, accident, damage during
transit or installation, fire, flood, or act of God.
• IMPROPER ELECTRICAL CONNECTIONS: Summit is not responsible for the repair or replacement of failed or
damaged components resulting from electrical power failure, the use of extension cords, low voltage, or
voltage drops to the unit.
770 Garrison Avenue
Bronx, NY 10474
TEL 718-893-3900
FAX 844-478-8799
warranties, expressed, implied or statutory, except the parts & labor warranty specifically described above.
These warranties are exclusive and in lieu of all other warranties, including implied warranty and merchantability
or fitness for a particular purpose. There are no other warranties which extend beyond the description on the
face hereof.
• OUTSIDE UNITED STATES: This warranty does not apply to, and Summit is not responsible for, any warranty claims
made on products sold or used outside the United States.
If you are in need of service, please either fill out a service request on our website,
support, or call us at 800-932-4267 or 718-893-3900. Please be prepared to give us the following information: your name,
address, phone, email, model, serial, date of purchase, place of purchase, and the problem you are having.
WARNING! This product may contain chemicals known to the state of California to cause cancer or birth defects or
other reproductive harm. For more information, visit:
Chemicals known by the manufacturer to be present in this product in concentrations higher than threshold limits: NONE.
Was this manual useful for you? yes no
Thank you for your participation!

* Your assessment is very important for improving the work of artificial intelligence, which forms the content of this project

Download PDF